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Category Archives: Foods

Get Advantages from Yogurt

• Mechanisms

Low-fat yogurt is usually a certainly crammed inside protein but low in calories. High-protein diets will certainly help throughout as the stress loss coming from reducing appetite along with boosting metabolism. the body has lots of energy in order to digest it, increasing the calorie burn from the day. Yogurt is usually filled with vitamins. One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). Yogurt also contains B12, which maintains red blood cells and helps keep your nervous system functioning properly. “Vitamin B12 is found mostly in animal products, such as chicken and fish, so strict vegetarians can easily fall short,

• Reduced Disease Risks

Women who eat yogurt often have fewer chronic-disease risk factors, which can enhance their quality of life and increase their life expectancy.

• Ticker aid

Another good reason to heart yogurt: “Consuming fat-free and low-fat yogurt may help lower your risk of developing high blood pressure. Special proteins in dairy regulate BP, and high levels of calcium, magnesium, and potassium contribute to the blood pressure-lowering effect.

• Craving Control

Protein, abundant in yogurt, helps increase satiety and therefore helps women control their overall calorie intake for healthy weight management.

• Yogurt is less difficult to be able to digest as compared to milk.

Many people, who cannot bear with milk, either because of protein allergy or lactose intolerance, those people can enjoy yogurt. The culturing method makes yogurt more digestible than milk.

• Yogurt use in Recipes

Yogurt works as an alternate ingredient in all sorts of recipes. Plain yogurt can take the place of cream in a pinch. You can also alternate a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat.

The yogurt is healthiest and use well with many different dishes.

Yogurt increases the intake of calcium and B-vitamins. The lactic acid in the yogurt helps to absorb in the digestion of the milk calcium,

women eating yogurt regularly were actually taking with an higher variety involving calories and still dropping fat at the higher rate as compared to their counterparts.

If you want the most benefit from yogurt, prefer the low fat, plain, unsweetened kind and flavor it with fresh fruit or honey or eat it on the side of various dishes. Use yogurt in Breakfast

Breakfast promotes weight control by reducing hunger and helping you make healthy food choices later in the day.

Cooking Pasta Well Tricks

Do not be sufficient water in the pan: in this way the dough will not stick and be well hydrated.

Eye salt: water cooking pasta should be salty, but not excessively. To calculate well, remember that you have to put a tablespoon for every two liters of water. If you cannot measure it by eyes, check the water bottle.

Add salt at the right time: to cook it well, you should put it when the water has broken to boil. Never before.

Oil to cook pasta? No, no to put it. No butter either. We tend to think that, in this way, the dough will not stick, but the real secret to prevent sticking is that there is enough water volume to cook pasta.

Time to toss the pasta to cook: you will do after putting salt and boiling water. It is the best way to not have to leave cooking longer runs the account and going.

And what if much stir the pasta? Well, besides make her dizzy, we can make it stick, deform, break or not cooked through. The pasta just has to remove it once, after having put in the pot.

The final trick: When the pasta is al dente (ie, with the center slightly without completely and retaining its shape), cooking will break pouring a glass of cold water.

Wait a little longer: we have the cooked pasta. Now… what do we do? Then turn off heat and wait a few seconds before straining. Of course, passing it under running cold water, or speak.

A round with the sauce: the touch of grace and taste when it comes to pasta and it depends on the dish is round. If it is hot, it should be ready for when we finish cooking the pasta and sauté in skillet 30 second. If it is warm or cold, it must always be tempered to the pasta.

And the cheese… what? Well cheese in question, the fact is we can do whatever we want. Of course, we must remember that strong flavors cheeses like Parmesan clogged everyone else, so if we want the role you have or pasta sauce and garnish, we should do without it and opt for other more neutral.

Homemade Soups for Diabetics

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It’s far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You’ll want to ensure that it’s 100% organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You’ll want to stick to this starting point, unless you’re going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you’re creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You’ll have to be careful to select your mix carefully because not all of the items in your grocery store’s produce department will taste good together. Seeking out solutions that will taste good is tough, but it’s not impossible. Finding a balance is all about what you want the end result to taste like, and what flavor profiles you want to add.

Lean Meats, No Fat

Look into adding meats that are lean, and have no fat. If you’re going to use chicken, for example, avoid adding the skin and try to utilize breast meat. It’s important to not add too much meat that has a high cholesterol or fat content. That could mean that you need to add only leaner cuts, and perhaps skip out on meats together. Be selective with the type of meat you’re going to utilize if you are going to make soups in this category.

When in doubt, look for filling options like chili, stews, and even purees that can be very filling in the end. The process of learning how to make soup for diabetics is not difficult, as much as it is time consuming. You’ll want to avoid canned solutions, or anything that has too much reliance on salt, sugar, and other elements that will not be good for the body. Nutrition matters greatly here, so keep a look out for labels and different additions that you’re going to put into your mix.

Some Healthy Recipes for Kids

Would it not be great if you could find some quick and interesting recipes to make for your kids, while resting assured that you are giving them something they enjoy eating and yet, nutritious?

The simple solution is – incorporate almonds!

These nuts are not only a great snack option but are also convenient and deliver a host of nutrients like vitamin E, riboflavin, fibre, protein and many others. In other words, almonds are a healthy alternative for a variety of unwholesome snacks, readily available. In addition, since these nuts are tasty and crunchy, they can also satisfy your child’s sensory cravings.

Here are some super yummy yet nutritious recipes that you could try out for your kids:

Preparation Time: 20mins

Cooking time: 15mins

Ingredients

Flour – 1kg

Baking powder – 1/2 tsp

Lemon zest -2 tblspn

Salt – a pinch

Butter (unsalted)-700 gms

Powdered sugar – 300 gms

Almonds (finely crushed) – 200gms

Method

Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients.

Shape it in small balls and roll it in crushed almonds.

On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve.

Nutrient Analysis

Calories

11093

Protein

151.6 gms

Total fat

693.8 gms

Saturated

252.2 gms

Monounsaturated

179.7 gms

Polyunsaturated

44.7 gms

Carbohydrates

1060 gms

Fibre

24 gms

Cholesterol

756 mg

Sodium

822 mg

Calcium

690 mg

Magnesium

1286 mg

Potassium

2700 mg

Vitamin E

49.8 mg

Badam Elaichi Shake

This is one of the easy recipes to make which gives you a whole of lot of goodness from ingredients like elaichi, badam, honey and cardamom.

Preparation Time: 10mins

Cooking time: 15mins

Ingredients

Milk – 3 cups

Almonds (peeled and chopped) – 1/2 cup

Honey – 1tbl spn

Cardamom powder – 1/2 tsp

Saffron – 5 strands.

Vanilla ice cream – 2 scoops (optional)

Method

Mix all the ingredients and blend in a blender. Froth it up and serve chilled, garnished with almond flakes.

Nutrient Analysis

Calories

1216

Protein

38.8 gms

Total fat

82.8 gms

Saturated

22.7 gms

Monounsaturated

35.6 gms

Polyunsaturated

7.5 gms

Carbohydrates

78.1 gms

Fibre

1.25 gms

Cholesterol

108.4 mg

Sodium

317 mg

Calcium

1062 mg

Magnesium

355.9 mg

Potassium

1447 mg

Vitamin E

13.1 mg

Paneer Badam Ka Cheela

This Indian recipe, that pretty much every Indian household is familiar with, can be a great snack recipe for kids for mid-meal munching.

Preparation Time: 10mins

Cooking time: 20mins

Ingredients

Besan – 2cups

Baking powder – 1/4thtsp

Salt – ½ tsp

Ajwain – 1/4thtsp

Red chilli powder – ½ tsp

Oil – 3 tblspn

For the stuffing

Paneer (mashed) – ½ cup

Badam (chopped) – 1/4th cup

Jeera roasted – 1 tsp

Salt – ½ tsp

Green chilly chop – 1 no

Ginger chop – 2 tsp

Green coriander chop – 1 tblspn

Method

Make a thick batter using besan, salt, ajwain, red chilli powder, baking powder and water. Keep aside.

Mix together all the ingredients nicely for the stuffing.

Heat a non stick pan and drizzle a little oil. Pour a little batter and spread around thinly. Allow to cook on one side and then gently turn it. Flash cook on this side and turn immediately.

Now spoon out the stuffing and place in the centre horizontally. Fold the cheela like a dosa or a cigar.

Remove and serve hot.

Nutrient Analysis

Calories

1966

Protein

83.9gms

Total fat

99.5gms

Saturated

3.7gms

Monounsaturated

13.7gms

Polyunsaturated

10.9gms

Carbohydrates

184.2gms

Fibre

6.7gms

Cholesterol

4.2

Sodium

263.4 mg

Calcium

410 mg

Magnesium

462.9 mg

Potassium

2470 mg

Vitamin E

8.6 mg

Toasted Almonds and Tomato Uttapam Pizza

A western twist to a popular south Indian recipe can be all the excitement your kids can ask for, pre or post their play time.

About Paleo Tomato Soup

You may want cream if you don’t like the natural texture of tomatoes in your soup. This can be cream made with dairy so if you don’t mind dairy products then it’s a good one to use. There are a few to choose from at your local market so look carefully to see what you want.

Another option for cream if you wish to stay away from dairy products would be coconut milk witch isn’t a bad alternative. Coconut milk has many health benefits and can give your tomato soup a unique taste. Coconut milk also can give your body a lot of hydration witch is good your skin and body and general. If you need a healthier alternative then coconut milk is a good option for anyone.

Just adding water can also be a viable option. It’s really up to you if you think you need cream or not. Some people just decide to forget the cream all together and go with the natural ingredients that are already in the soup. If you have a good soup then the cream may not even be necessary. It really depends on witch recipe you are using and how you are making your tomato soup. If you feel like the cream doesn’t need to be there then it doesn’t because there doesn’t always need to be cream.

So soup cream is really a personal thing and it’s up to your taste buds to decide if you need it or not. If you feel the need to add cream then add it and see what you think and if not then just add a bit of water and forget the cream. Each is a good option and has it’s own unique taste. The more you cook tomato soups the more you’ll get a feel for it and develop your own style of tomato soup. In the long run your taste buds need to get honed in and trusted.

Pastas With Canned Tuna Recipe

Tuna Mac and Cheese

For weeks, I had a hankering for tuna. Then the weather turned cold and I wanted broccoli soup. Since I make mac and cheese regularly, testing and developing recipes for my website, I thought I’d combine all these things together. The cheese sauce for this macaroni is made from canned soup.

  • 1 1/2 cups elbow macaroni, uncooked
  • one can tuna, drained (I used 5 ounces, but you can use more if you want)
  • half of a 12 oz bag of frozen broccoli
  • one 10.5 oz can cheddar cheese or broccoli cheese soup
  • 2 1/2 cups cheddar cheese, grated or shredded
  • 1 teaspoon Dijon mustard
  • 1/2 cup milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bring a pot of water to a boil. Cook macaroni according to package directions. Place the broccoli in a colander, and pour the hot water and pasta over the vegetables as you drain off the water.
  3. Put the drained pasta and broccoli back in the pot. Add the canned soup, mustard, tuna, 2 cups of cheddar, salt, pepper, and milk. Stir to combine. Pour the mixture into a greased casserole dish. Bake for 15 minutes, top with the rest of the cheese, and bake for another 5 minutes.

Some Simple Dessert Decoration

Make it creative as a painting

There are many ways to compose a plate. Think about the plate as if it is a blank canvas or as if you were composing the frame for a photograph. Adding totally different textures to the plate adds excitement to the visual charm of course. To illustrate, you could make some meaningful drawings suiting the theme of the party with your candy pieces over the topping of the cake.

Contrast temperatures

There is nothing like pairing a slice of warm pie or a fruit tart with a cool scoop of frozen dessert. Combining temperatures are often easy; however plating will need some thought. Don’t place your course on a hot plate. Frozen dessert can soften too quickly. A chilled plate could also be useful once plating cold desserts, whereas hot ones can just do fine for many cakes or pies.

Create a focal point

Using an element in your dessert as a focal point can help give your plating focus. Just like any other centerpiece, it should be one that fits and blends well with the overall presentation of the course. Remember, the centerpiece will be the focal point of the dessert so you need to invest a good amount of time and energy into planning for one that will attract your dessert. Some nice ideas embody an outsized chocolate fountain, a transparent jar crammed with fruits, ice sculpture etc.

Garnishing desserts

Think about the eater once adding finishing touches to your plate. Keep in mind how the garnish will function on the finished plate. Garnishing your desserts with chocolate curls, Cocoa powder/icing sugar, berries, dried fruits, mint leaves, fruit slices and nuts adds a touch of glam to your desserts.

Be consistent

When plating desserts for a crowd, be consistent in your style and in serving size. It is often confusing to see totally different presentation on every plate, and no-one likes to see the plate across the table with a serving double the dimensions.

Simple Lacto Fermentation

First stage – salt brine kills off bacteria, changes the solution to a pH 3, and produces lactic acid.

To process foods for lacto-fermentation, you first wash and then cut or shred the vegetable, like cabbage, and layer it with kosher salt at a rate of 2 teaspoons per pound of cabbage, packing it down as you go with a wooden pounder to remove the air bubbles. This helps bruise the cabbage further and lets the salt enter and draw out the cabbage liquid.

Then you put a weight on top of the cabbage to keep it submerged in the liquid coming out of it and mixing with the salt to make brine. If you don’t have enough liquid from the cabbage to cover, add a brine made from 1 teaspoon salt to one cup of water. Make sure the water you use for fermenting does not contain chlorine, fluoride, or chloramines, because they will affect the fermenting process. Keeping the cabbage submerged keeps it out of reach of any molds or fungus or any harmful bacteria. These cannot live in the salty brine. Put the jar in a warm place in your kitchen, such as on top of the refrigerator. This then starts stage 2.

Second stage – Lactobacillus blooms and grows in a salty, moist, anaerobic, dark, room temperature environment. The lactobacillus spore was already in the vegetables when it growing in the field. You do not need to add any culture to start the fermentation. The lactobacillus uses up any leftover oxygen in the solution as well as turns any remaining sugar in the vegetables into lactic acid.

Taste your sauerkraut daily, noting when it starts to fizz, then put into the refrigerator and keep tasting until it is sour enough to your taste buds. Then you can eat it. It will last a long time in the refrigerator and keep getting sourer. It’s up to you when you want to eat it. Then start a new batch the same way, this time add a bit of the juice brine from this batch.

For the most part, this is a very safe way to preserve vegetables and is self-correcting because you will know if a batch goes bad, you will be able to tell by the smell alone. Look online for many different recipes to try.

Lacto-fermenting leaves the fermented vegetables broken down and easier to digest by our bodies, It also gives us the minerals, enzymes, vitamins preserved in the vegetables, and probiotics to colonize our gut to further benefit our bodies..

Warming Winter Soups and Stews

Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.

If you don’t have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

Seasoning

Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavour.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavour-some soups and bland ones.

Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.

Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.

Consider from the start if you want a smooth blended soup or one with lots of body and different components.

Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.

Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavour.

Cut to size

Pay attention to the size you are cutting your vegetables and meat. Too big and it may be difficult to eat or take a long time to cook while other components over cook. Too small and it may break down completely.

Fondant Icing

For you to achieve a perfect cake covering you need to consider some tips. These tips include:

Have a perfect ganache: There is no way your cake will have a perfect finish if it has a crude ganache.

Roll a thin fondant: To achieve a perfect finish you should roll your fondant thin. You should roll it 3-4 mm or even thinner if your fondant allows you. To have an easy time you should make use of rolling pins with spacers.

Cut your cake neatly: To keep the bottom edge clean you should neatly cut your fondant. To achieve ideal results, you should make use of a pizza wheel. Also, use a super sharp knife or scalpel to trim the seam at the back of the cake. This plays a significant role in making the seam neat.

Add color: To give your cake an interesting look, it’s wise to add color to it. For ideal results, you should add one drop of food color at a time and knead the color into your fondant. It’s common for the icing to feel tacky. When it does, you should sprinkle a little powdered sugar into it. All you need to do is to gently rub it over the sticky area with the palm of your hand.

Seal the cracks: When you are applying the icing, it can break. When this happens, you shouldn’t worry as all you need to do, is patch the cracks using little water and your finger.

This is what you need to know about fondant icing. You should apply your preferred color and shape the unit in a design that you are proud of.