12 Ways To Fix Steak

Sometimes we get in a rut and eat the same thing over and over again. Well, if you've been fixing steak for the past few years in the same old ways, it's time for your taste buds to come alive with flavor. It's time for your spirit to soar with joy when you stimulate your new taste buds in very different ways. Here are some ideas for you on different ways to fix steak.

1. Add a Touch of the Ocean
Cut a slit in a steak that's one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a little oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!

2. Simplicity is Often Best
Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.

3. Garlic Lovers Will Love This One
Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.

4. Papaya Rubs Tenderizers the Meat
With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two additional times. Then cook. This one helps improve digestion.

5. Mushroom Stuffed Steak

When your heart tells you to fix a steak as a comfort food, mushrooms may help.
With a big 2-inch t-bone steak or porterhouse, make several slits into the meat large enough to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.

6. Breakfast Steak
While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in another small skillet. Use clarified butter; you've probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is finished cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a little salt and pepper, you're ready to go.

7. Cowboy Style Outside on the Range
With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn't too thrilled about the preparation method until he tasted the steak. There were no leftovers that night!

8. Shake the Steak With Herbs
Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. This steak will be filled with flavor. You'll want to call all your friends and tell them how this one tastes.

9. Shake The Steak with Herbs and Flour
There are so many variations of how to fix steak it would amaze even your grandfather.
This time, get another plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. Serve with a bottle of wine.

10. Love Anchovies? Fix a Steak with Them!
Fix your steak as usual, grilling it, broiling it or barbecuing it. When it's finished, add a salty topping of diced green olives with red pimento and anchovies.

11. Kiwi Peach Steak
Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, covering the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you're read to cook the steak, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you're feeling fruity!

12. Soy Sauce Standby
Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in mixture for 30 minutes prior to cooking. Makes a very tasty steak.

Using A Pasta Maker Saves You Time

If you are the adventurous type, then chances are you are the kind of person that likes to use a pasta maker to create your own noodles. This is a great way for you to get the type of noodle you want, and you will not only be saving money you will be able to design the type of noodle that you want for the specific meal. Many Italians are more than willing to roll up their sleeves to make their own pasta, and this is something that started thousands of years ago and continues today. Some of the best meals created in Italy, are ones that the cook actually made their own pasta just prior to cooking.

Manual Or Electric Rollers?

If you are thinking about making your own pasta, you are going to need a pasta roller. What you then need to decide is whether you want to go with a manual roller of one of the newer electric rollers. While the newer electric rollers allow you to not have to work as hard and not hurt your arms rolling out the dough, you do not have the level of control or options that the manual roller has. The old school manual roller is the best way to get the pasta exactly the way you want it each and every time. This is the best way for you to get the type of pasta that you are looking for, and if you ask the pros they will say the very same. The best Italian chefs will be the first to choose an old-fashioned hand pasta roller over an electric one.

Different Attachments

One of the most fantastic things about pasta rolling machines is that there are all kinds of various attachments that you can use to obtain many different forms of pasta. These attachments will allow you to make anything from Penne to angel hair pasta, and this is a great tool to have around the family kitchen. These pasta-rolling machines are great to get the type of pasta that you want to use, and this is especially helpful if you want fresh pasta that day. The machine is easy to clean, and you will be able to store all of the spare parts with it easily under a counter. When it comes to pasta, there are few tools that can be as useful or easy to use as the pasta rolling machines.

Cost Effective

The first thing you will notice with pasta rolling machines is how wonderful it is to make your own pasta. The second thing you will quickly notice is just how cost effective making your own pasta can really be. This will especially be the case if you are the type of cook that likes to use pasta for many dishes and several events per week or month. This type of device will not only save you a great deal of time, it will also save you a lot of money as well.

Detoxifying Your Body

The process of detoxifying our bodies results in the purging of harmful environmental and chemical poisons from our body. The buildup of these toxins can overwhelm the body's capacity to detoxify and may lead to such problems as hormonal imbalances, nutritional deficiencies, inefficient metabolism, and digestive and respiratory disorders. Those who utilize the detoxification process often find it can result in improved energy levels, mental capacity, skin tone and clarity, digestion, metabolism, and breathing while decreasing joint pain, body aches and headaches, constipation, anxiety, irritability, and aiding in weight loss.

Though the end results of detoxification are very beneficial, the actual process of detoxifying can be difficult. Headaches, nausea, and diarrhea can result as the toxins exit the body. It's important to keep in mind that, even though you're doing a good thing for your body by detoxifying it, you may even develop a cold or flu-like symptoms as your body works to purge the germs and poisons from the cells. Skin breakouts, anxiety, irritability and lethargy can also occur.

The healthier a person is when beginning the detoxification program, the lesser and fewer these symptoms will be. If the body has a great deal to purge, the process will be harder on the body. If the process is a huge change from the previous lifestyle, these side effects might be more pronounced.

Don't interrupt the detoxification process by taking any type of drug to relieve these symptoms. They are a natural side effect of the process. Try instead to get some rest and focus on the end result. Try treating yourself extra special during this time. Sit down and enjoy a good book, meditate, or even write in your journal about your detoxification experiences, so that during your next one, you can reflect back and remind yourself that what you went through was a natural occurrence, and also how wonderful you felt when the detoxification process was complete.

Comparision Between Vegetarian And Raw Food Diets

Is there a difference between vegetarian and raw food diets? A raw foodist is a vegetarian, but one who generally is not going to cook his vegetables or fruits. A vegetarian is someone who simply doesn't eat meat, fish or poultry, but only consumes vegetables, pasta, and rice. A vegetarian might eat meatless spaghetti sauce or order onion rings in a restaurant. (Not the healthiest choice, but sometimes it's hard to find something to eat in a restaurant if you're vegetarian - even harder if you're a raw foodist.)

There are different categories of vegetarians, like vegans, or fruitarians, and raw foodist is a category of vegetarianism. We haven't seen anything about sushi being considered a raw food, but it is. Raw food, though, generally means eating raw, uncooked fruits, vegetables, dried fruits, seaweeds, etc.

But to be a raw food purist means raw broccoli, not steamed. To a vegetarian, someone committed to not eat meat or fish or animal products, steamed vegetables are just as good, although everyone would agree that steaming can take out nutrients from foods, rendering them less nutritious. A vegetarian might consume dairy or egg products; however a vegan will not consume any animal products at all. And a raw foodist is a vegan who consumes only uncooked, unprocessed raw foods. Proponents of the raw diet believe that enzymes are the life force of a food and that every food contains its own perfect mix. These enzymes help us digest foods completely, without relying on our body to produce its own cocktail of digestive enzymes. It is also thought that the cooking process destroys vitamins and minerals and that cooked foods not only take longer to digest, but they also allow partially digested fats, proteins and carbohydrates to clog up our gut and arteries.

Followers of a raw diet cite numerous health benefits, including:

• increased energy levels

• improved appearance of skin

• improved digestion

• weight loss

• reduced risk of heart disease

Gourmet Meat Gifts

A traditional holiday feast, weddings, and religious occasions—the pride of any holiday spread is most likely delicious succulent meat prepared lovingly, relying on old family recipes. Imagine a Thanksgiving without turkey; hard isn’t it? Sustaining life, these celebrations are almost food festivals, bringing people together. Be it Asian, African or American culture, symbolic food plays a vital role in ethnicity.

The culinary repertoire of any society is fascinating; skill and creativity enhanced all the more during religious festivals and pivotal holidays. Eating meat is an old human habit, and asking forgiveness of vegetarians and vegans, extolling the virtues of flavorful meat comes all too easily.

Gourmet meats are ideal gifts, and it is unlikely that they will find their way back to the store for an exchange! Gone are the days when eating meat was a rarity for medieval peasants, except when the calendar provided holidays. In vogue today are unusual meats and exotic cooking methods. The most common meats are poultry, beef, lamb, pork, and seafood. With convenience being the key factor, meat departments and butchers are busy with instant creations, which are ready for the grill or oven. Available meats are usually fresh, smoked, grilled, stuffed, roasted, and cooked in different regional styles with wonderful rich flavors of perfect additives or condiments.

There are gourmet fillets, smoked poultry and ham, spicy sausages, pâté foie gras, rib eye steaks, pork chops, boneless strips, marinated steaks, veal shanks or cutlets, ground meats, different styles of salami, bologna, and bacon. Medallions, ribs, tongue and many more exotic choices such as venison, rabbits, Elk, kangaroo, wild game, snake, alligator, ostrich and buffalo are becoming popular. Great samplers are available for the outdoor enthusiast.

There are prime meat cuts, styles, and seasonings to delight any buyer. The price aspect should be considered before buying gourmet meat. Expensive tender cuts are identifying characteristics of gourmet meat, and one shouldn’t deny oneself this treat! But it is important to have a balanced meal; after all it shouldn’t be like the English clergyman Fuller said, “much meat, much malady”.

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

A low-fat alternative to beef, ground buffalo is becoming increasingly available.
Active Time: 1 hr
Total Time: 2 1/2 hr

Ingredients

For sauce
1 red bell pepper
low-fat buttermilk dressing
1 small garlic clove, chopped
Rounded 1/4 teaspoon hot Spanish smoked paprika*
1/4 teaspoon salt

For pickled onions
2 small red onions (1/2 lb total)
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt

For burgers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
4 English muffins, split in half
Special equipment: about 20 wooden picks

Prepation

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.

Grill onions:

Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.

Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.

Grill burgers:

Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

Cooks' note:

If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary. *Available at specialty foods shops and Tienda.com. **Available at Whole Foods stores.

Nutritional information

Per serving: 356 calories, 15 g fat (6 g saturated), 73 mg cholesterol, 638 mg sodium, 29 g carbohydrates, 2 g fiber, 25 g protein

Amazing Cooking

Beef

Whether making the perfect Sunday roast, the juiciest steak or the meatiest lasagne, beef holds a special place with cooks and consumers alike for its deep flavours and rich textures

When and where to buy

Beef is available all year round. The choice at supermarkets has improved, but usually you'll have to settle for what's on the shelf or at the meat counter (if there is one). Following the BSE ('mad cow disease') crisis in Britain stringent controls were brought into place in beef production and certain products were banned. With the decline of BSE in British herds, most traditional cuts of beef are once again available. However, there are now restrictions on the age of animals from which meat can come for certain products (such as T-bone steaks).

Butchers are likely to stock a greater variety of cuts than most supermarkets and should be able to give advice on preparing and cooking, and tell you where, and from which breeds, their meat came from - as should producers at farmers' markets. This sort of detail is also often available from mail-order companies specialising in meat.

For organically-raised beef - or beef from breeds noted for succulent meat, such as Aberdeen Angus - you should be prepared to pay more. Regardless, buying the best quality beef you can afford is always worthwhile.

Tips on buying

Colour is often cited as a means of determining quality of beef but can't be used as the main indicator of quality. For example, meat that has been matured traditionally - hung and exposed to the air after slaughter for up to several weeks, or 'dry-aged' - will tend to be deep burgundy in colour with creamy, yellowish fat and will develop a more concentrated, complex flavour as it ages. The ageing process, if done correctly, can increase the tenderness of meat.

The characteristics of aged meat are highly rated by chefs, traditional butchers and many consumers.On the other hand, meat that has been vacuum-packed shortly after slaughter will retain a bright red appearance with white fat for a much longer time. This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef. Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Some supermarkets are now selling dry-aged beef which is clearly labelled as such.

A good butcher will be able to tell you not only how and how long your beef has been aged for, but will also be able to tell you about its provenance.
Brown colouring indicates the meat has been open to the air for some time and shouldn't be taken as an indication of quality. Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat.

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds another layer of flavour. However leaner meat needn't be lacking in flavour if cooked properly.

Organic beef
To many consumers, the provenance of the beef on their plate has become crucially important since the BSE crisis, and there's been an accompanying increase in demand for organic beef and beef from grass-fed herds. So what distinguishes organic beef from the rest?

For a start, an organic beef system allows cattle to graze pasture for most of their lives. Feed must meet organic standards and 60 per cent of the ration must comprise roughage such as grazed grass and clover or conserved fodder such as silage. These feeds are produced without the use of agrochemicals. No artificial growth promoters can be used, and antibiotics for preventative purposes are banned. Animal health and welfare is managed with minimal use of veterinary medicines, concentrating on providing good housing and grazing conditions for the cattle.

Storing and freezing

Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius (inexpensive thermometers can be bought for this purpose). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.

Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure.

Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb).

If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept colds.

source by www.bbc.com/food

Candy of Your Old Favorites

Candy is truly a great gift to this world. It may rot our teeth and make little kids too excited, but it is a great little treat when used in moderation. You may remember the joy you felt in your childhood, when a pocketful of pennies could get you a nice bag of bulk candy. They are just a standard mix of sweets and treats to thrill and amaze. The good news is that most of these old favorites are still around in one form or another, even if they cost more than a few pennies.
Haribo is one of the biggest modern dealers. If it's sweet and gummy, then they are probably the ones who made it. Their biggest product is easily gummi bears though. I really hope I don't have to explain too much about gummi bears. They are little fruit-flavored bears shaped out of gummy gelatin. They generally offer a great mixture of sweet and gummy and they are big favorites with the children. They are also popular with a lot of craft and hobbyists. The little bears last well and are just perfect for the figures in a number of candy art displays. Don't even get me started about gingerbread houses.

Haribo gummi bears aren't the only thing that's still around. If you just take a look at any supermarket you'll be able to find a good selection of your old favorites lining the halls. You may be surprised at the latest marketplace though. There area bunch of places that you can order your bulk candy online. You will have to buy in bulk. They aren't going to send a dollar bag of gummi bears to your house. But the order can be fairly small and still qualify for free shipping. If you really think about it, it makes perfect sense. Candy is pretty hardy and won't spoil. Just keep it fairly cool and unsquashed, and you're fine. This is also a good way to get the good stuff. Everyone should know that some of the best gummi bears are the ones you can get from Haribo at Epcot. Now you can order those new and fresh bears from an online catalog and they'll show up right at your door. What more could you ask for from your candy supplier?
These are just a few basics things to remember when it comes to candy. Just take pride in the fact that a lot of your old favorites are still around for you to enjoy today.

Caramel Apples the Perfect Gift for Any Occasions.

Are you wondering what to give that someone that has every thing? Caramel apples are the perfect gift, especially given the low cost and the delicious taste that leave you licking your lips. Caramel apples can be made in your kitchen or if you don’t have time to take on the task, then they can be purchased on the internet or at your local caramel apple shop. Caramel apples are most often made with granny smith apples; however many people are now using Delicious, Cameo, Fuji and many other varieties to create their favorite treat.

If you decide to make your apples, make sure you use premium ingredients, do not buy imitation chocolate, or flowing caramel because you will be asking for a DISASTER. If you absolutely must make the apples, then purchase caramel in the confectionary store and ask the store clerk for suggestions for which chocolate to use.

If you want to purchase caramel apples, look for apples that are firm and are packaged for gift giving. Caramel apples often come with a variety of nuts, chocolate and other toppings to suit the customers taste. Ask the store clerk if they can provide a ribbon and gift card for the apple. The last thing you want to do is create an impression that you just threw something together, just to say you gave a gift. Apples are great gifts for wedding guest, Christmas, and any occasion where you want to great a great impression.

Food Wallpaper II

Food Wallpaper I

100 Painless Ways to Cut 100 or More Calories

"Losing weight can be as simple as cutting out a meatball here and an egg roll there." ~~Elizabeth Somer, M.A., R.D.

REACHING YOUR FAT-LOSS GOALS may be easier than you think. To lose a pound of fat a month, all you need to do is cut 100 calories a day from your diet, assuming the intake and expenditure of all other calories remains the same. That's because a pound of body fat is equivalent to about 3,500 calories. So if you cut 100 calories a day for 31 days, you're cutting 3,100 calories--or about a pound.

Wait...a pound a month? Isn't that a little slow? Well, mounds of research indicate that you're more likely to keep weight off if you lose it slowly. Besides, losing a pound a month doesn't require drastic changes in your eating habits. It can be as simple as eating two egg rolls with your Chinese stir-fry instead of three. Here are 100 painless ways to cut 100 or more calories a day. As a bonus, they all reduce fat or sugar, which means, calorie for calorie, you're getting more vitamins and minerals.

1. Spread 1 tablespoon of all-fruit jam on your toast rather than 1 1/2 tablespoons of butter.

2. Replace 1 cup of whole milk with 1/2 cup of nonfat milk.

3. Eat 2 poached eggs instead of 2 fried eggs.

4. Replace 1/2 cup of granola with 2 cups of Cheerios.

5. Instead of using whole milk and eggs to prepare 2 slices of French toast, use nonfat milk and egg whites.

6. Snack on an orange and a banana instead of a Snickers candy bar.

7. Munch on 35 pretzel sticks instead of 1 ounce of dry-roasted peanuts.

8. Replace 1 cup of sweetened applesauce with 1 cup of unsweetened applesauce.

9. On your lamb-and-vegetable kabob, replace 2 of the 4 chunks of meat with fresh whole mushrooms.

10. Dip an artichoke in 1 tablespoon of low-fat mayonnaise instead of 1 1/2 tablespoons of regular mayonnaise.

11. Steam your asparagus rather than saut้ it in 1 tablespoon of butter or oil.

12. Instead of a 5-ounce glass of wine, opt for cherry-flavored sparkling water.

13. For a chewy snack, have 1/2 cup of dried fruit rather than 9 caramels.

14. Replace 3 slices of bacon with 3 slices of Light & Lean Canadian bacon.

15. Eat a Lender's egg bagel instead of a Sara Lee egg bagel.

16. Select 1 cup of home-style baked beans instead of an equal serving of baked beans with franks.

17. Replace 2 biscuits with 2 dinner rolls.

18. When making a sandwich, use 2 slices of Roman Light 7-grain bread instead of Pepperidge Farm wheat bread.

19. Eat 1/2 cup of steamed fresh broccoli instead of 1/2 cup of frozen broccoli in cheese sauce.

20. Make a burrito with 1/2 cup of fat-free refried beans and 1 ounce of nonfat cheese instead of the same amount of traditional refried beans and cheese.

21. Replace an apple muffin with a high-fiber English muffin.

22. Reduce a typical serving of chocolate cake (1/8 of a two-layer cake) by one-third.

23. Switch from 1 cup of whole-milk hot chocolate to 1 cup of steamed 1% milk flavored with a dash of almond extract.

24. Replace 1 cup of caramel-coated popcorn with 2 1/2 cups of air-popped popcorn.

25. Switch from 1/2 cup of yogurt-covered raisins to 1/2 cup of plain raisins.

26. Snack on 1 cup of nonfat plain yogurt instead of 1 cup of custard-style yogurt.

27. Top your celery sticks with 2 tablespoons of fat-free cream cheese instead of 3 tablespoons of regular cream cheese.

28. Replace 2 fried-chicken drumsticks with 2 roasted drumsticks and a cup of peas and carrots.

29. Instead of eating 5 chocolate-chip cookies, savor the taste of 2.

30. Lighten your 2 cups of coffee with 2 tablespoons of evaporated nonfat milk instead of 2 tablespoons of half-and-half.

31. Replace a 12-ounce can of cola with a 12-ounce can of diet cola.

32. Thicken your cream sauce with 1 percent milk and corn starch instead of a roux of butter and flour.

33. At the appetizer tray, choose 4 fresh raw mushrooms instead of 4 batter-fried mushrooms.

34. Use 2 tablespoons of fat-free sour cream instead of regular sour cream (on baked potatoes or in stroganoff). If done twice in the day, 100 calories will be cut.

35. Reduce the size of your steak from 4 1/2 ounces to 3 ounces.

36. Grill a cheese sandwich with nonstick cooking spray instead of margarine.

37. Replace 1 cup of chocolate ice cream with 2/3 cup of nonfat chocolate frozen yogurt.

38. Snack on 2 ounces of oven-baked potato chips instead of regular potato chips.

39. Instead of topping your salad with an ounce of croutons, get your crunch from 1/4 cup of chopped celery.

40. Instead of 1 cup of macaroni salad, eat 3 1/2 cups of spinach salad with 2 tablespoons of low-calorie dressing.

41. Cut the peanut butter on your sandwich from 2 tablespoons to 1 tablespoon.

42. Serve your turkey with 1/4 cup of cranberry sauce instead of 1/2 cup.

43. Order a sandwich on cracked wheat bread instead of a croissant.

44. Complement your hamburger with 1 1/4 ounces of oven-baked tortilla chips instead of a side of fries.

45. Split an apple Danish with a friend rather than eat the entire thing.

46. Order 2 slices of cheese pizza instead of 2 slices of pepperoni pizza.

47. Grab a Dole Fresh Lites Cherry frozen fruit bar instead of a Sunkist Coconut frozen fruit bar.

48. Snack on 1/2 cup of fruit cocktail canned in water instead of 1 cup of fruit cocktail canned in heavy syrup.

49. Switch from 1 cup of fruit punch to 1 cup of sparkling water flavored with 2 teaspoons of concentrated orange juice.

50. Instead of eating garlic bread made with butter, spread baked garlic cloves on French bread.

51. Rather than snack on 1 cup of grapefruit canned in syrup, peel and section 1 small grapefruit.

52. Dip your chips in 1/2 cup of salsa instead of 1/2 cup of guacamole.

53. Switch from 1/2 cup of Frusen Gladje butter pecan ice cream to Breyers butter pecan ice cream.

54. Use 1 tablespoon of mayonnaise in your tuna salad instead of 2 tablespoons.

55. Hold the tartar sauce on your fish sandwich, and squeeze lemon on it instead.

56. Replace 3 fish sticks with 3 ounces of grilled halibut.

57. In sandwich spreads or salads, use 3 teaspoons of dijonnaise instead of 4 teaspoons of mayonnaise.

58. Use 2 tablespoons of light pancake syrup instead of 2 tablespoons of regular syrup.

59. Top your pasta with 1 cup of marinara sauce instead of 1/2 cup of alfredo sauce.

60. For each serving of pasta salad you make, reduce the oil or mayonnaise by 1 tablespoon.

61. Replace 1/2 cup of peaches canned in extra-heavy syrup with 1/2 cup of peaches canned in water.

62. Prepare 1/2 cup of steamed peas and cauliflower instead of frozen peas and cauliflower in cream sauce.

63. Cut back on sampling during cooking. The following "tastes" have 100 calories: 4 tablespoons of beef stroganoff, 3 tablespoons of homemade chocolate pudding, 2 tablespoons of chocolate-chip cookie dough.

64. At an Italian restaurant, snack on a large breadstick instead of a slice of garlic bread.

65. Eat a 3/4-cup serving of pudding made with skim milk rather than a 1-cup serving of pudding made with whole milk.

66. Choose 1/2 cup of brown rice instead of 1 serving of frozen rice pilaf with green beans or 1 serving of frozen Oriental rice and vegetables.

67. Compliment your sandwich with 3/4 cup of split-pea soup instead of 1 cup of chunky bean and ham soup.

68. Replace 3 tablespoons of strawberry topping on your ice cream with 3/4 pint of fresh strawberries.

69. Pass on the second helping of mashed potatoes.

70. Eat 3 grilled prawns with cocktail sauce instead of 3 breaded and fried prawns.

71. Make a pie crust with 1 cup of Grape-Nuts cereal, 1/4 cup of concentrated apple juice and 1 tablespoon of cinnamon, instead of using a traditional graham-cracker crust. You'll save 100 calories per slice.

72. Replace 8 sticks of regular chewing gum with sugar-free chewing gum.

73. Snack on a papaya instead of a bag of M&Ms.

74. Substitute 3 ounces of scallops for 3 ounce of lean beef in your stir-fry.

75. Rather than spread 4 tablespoons of cream cheese on two slices of raisin bread, dip the bread in 1/2 cup nonfat apple-cinnamon yogurt.

76. Munch on 1 cup of frozen grapes instead of an ice cream sandwich.

77. Rather than drink a strawberry milkshake, make a smoothie of 2/3 cup of low-fat milk, 1/2 cup of strawberries and 1/2 a banana.

78. Replace 2 brownies with 2 fig bars.

79. Eat 2 meatballs instead of 4 with your spaghetti.

80. On a hot day, quench your thirst with a glass of ice water with lemon or mint instead of a can of light beer.

81. Eat 1/2 cup of black beans instead of 3 ounces of roast beef.

82. Replace 1 1/2 tablespoons of I Can't Believe It's Not Butter spread with 1 1/2 tablespoons of Nucoa Smart Beat margarine.

83. Choose 1 serving of vegetarian lasagna instead of lasagna with meat.

84. Eat 2 Kellogg's Nutri-Grain bars instead of 2 Kellogg's Pop-Tarts.

85. Drizzle 3 tablespoons of low-calorie French dressing on your salad instead of 2 tablespoons of blue cheese dressing.

86. Replace 1 large flour tortilla with 1 six-inch corn tortilla.

87. Eat a turkey sandwich instead of a chicken salad sandwich.

88. Choose 4 1/2 ounces of tuna packed in water instead of 4 1/2 ounces of tuna packed in oil.

89. At Burger King, have a Whopper Jr. Sandwich with regular fries instead of a Whopper With Cheese Sandwich.

90. Order your Quarter Pounder without cheese.

91. At Jack in the Box, eat a regular taco instead of a super taco.

92. Fix 1 cup of turkey chili with beans rather than regular chili with no beans.

93. Use 1 cup of fat-free cottage cheese instead of regular cottage cheese.

94. Order a sandwich with barbecued chicken instead of barbecued pork.

95. Replace 1 cup of corn with 1 cup of carrots.

96. Reduce your helping of turkey stuffing from 1 cup to 2/3 cup.

97. Have a single scoop of ice cream instead of a double scoop.

98. Replace 2 ounces of corn chips with 2 ounces of SnackWell's wheat crackers.

99. Eat 1 hot dog at the baseball game instead of 2.

100. Shred 2 ounces of fat-free cheddar cheese on nachos instead of regular cheddar.

Chinese Food Nutrition

The phrase is a testament to the popularity of Chinese food around the world. Food is an important part of daily life for Chinese people. Chinese not only enjoy eating but believe eating good food can bring harmony and closeness to the family and relationships.

Shopping daily for fresh food is essential for all Chinese cooking. Unlike the fast food society of the U.S., the Chinese select live seafood, fresh meats and seasonal fruits and vegetables from the local market to ensure freshness. This means swimming fish, snappy crabs, and squawking chickens. Even prepared foods such as dim sum or BBQ duck for to go orders must gleam, glisten, and steam as if just taken out of the oven.

Chinese people in general are not as concerned about nutrition as Western culture. They are more concerned with the food's texture, flavor, color, and aroma. These are the crucial points for good Chinese cooking. Chinese daily meals consist of four food groups: grains, vegetables, fruit, and meat. Because of lactose intolerance, Chinese do not consume large amounts of dairy products. Instead, Chinese substitute these with soymilk and tofu, which also contain large amounts of protein and calcium. Vegetables, fruits, and meats are usually fresh. Some exceptions include preserved vegetables such as snow cabbage or mustard greens, preserved eggs, aka "thousand year old eggs" or salted and dried fish. Other exceptions include snack items such as beef jerky, cuttlefish jerky, sweet and sour preserved plums, or dehydrated mango slices. Canned or frozen foods are seldom eaten. Western desserts such as cookies, cakes, pies, and ice cream are eaten only on special occasions such as birthdays and weddings. After dinner, families usually eat seasonal fruit as dessert. Chinese desserts such as red bean soup, sweet white lotus's seed soup, or steam papaya soup are served every so often as a special treat on a hot summer's night.

Ethnic Chinese cooking does not involve a lot of deep fried cooking. The reason most of the Chinese restaurants in America have deep-fried dishes such as sweet and sour pork, almond fried Chicken, and deep-fried shrimp is to promote business and to please western tastes. This clearly reflects why there are more overweight and high blood pressure concerns in Western culture than there are in Chinese culture.

"Yi xing bu xing"

Chinese hardly waste any section of the animal and have found ways to cook nearly every part. Chinese culture believes that "yi xing bu xing," which means by using any shape or part of the animal the same part of the human body can be replenished and strengthened. For example, shark fin soup and bird nest soup (bird's saliva) is served to replenish strength and increase appetite, crocodile meat strengthens the bronchia, dehydrated tiger testicle increases stamina for men, while monkey brains add wisdom. These foods are considered to be delicacies and tonics. Shark fin soup or bird nest soup is often served at special occasions such as at a Chinese banquet dinner. Other items are rarely prepared

Cooking With Fine Italian Wine

Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Many international dishes include wine, especially Italian, French, and Spanish favorites. You can use any type of wine or alcohol to cook with, but Italian wine has substantial fan following when it comes to cooking with wine. Whether you want to add a unique flavor or a powerful zest to your dishes, adding your favorite Italian wine will have everyone raving over your cooking skills and the dishes you serve.

Also, you should carefully choose an Italian wine appropriate for the dish. Generally, the recipe you choose will come with the appropriate Italian wine included, but the traditional rules for serving wine with food applies to including the wine as ingredients with food. Many individuals choose to cook with white wine for a tangier, crisp taste and choose red wines for heartier dishes, including those filled with tasty cuts of meats.

Even though water boils at 212 degrees Fahrenheit, alcohol has a much lower boiling point, around 175 degree Fahrenheit. For this reason, you can quickly remove alcohol in Italian wine. In fact, approximately 40 percent of the alcohol is boiled out in approximately 15 minutes. Eventually, the Italian wine will turn into a thick syrup if it is boiled long enough. This syrup is perfect for use as a glaze with meats or vegetables.

Once the alcohol has been evaporated, the flavors are emphasized. Also, alcohol, including Italian wine, brings out the flavor of tomatoes and other ingredients. Consider adding a bit of white Italian wine to tomato sauces to bring out the flavors.

There are a variety of cooking wines on the market, but you should avoid these products, since they are of lower quality than a fine Italian wine and usually contain a high amount of sodium. However, if you are a collector of fine Italian wine, save these delicious drinks from the heat, since the alcohol will only be evaporated and the importance of the wine will be lost. There are a variety of quality Italian wine on the market that are perfect for cooking. Choose rich, fruity wines for dessert dishes and strong white wines for sautéed or baking dishes.

Cooking Tips For The Beginner Baker

Cooking Tips For The Beginner Baker

By. Paula Radmall

The beginning baker may find that baking can be complicated if an individual does not know what they are doing. Here you'll find some cooking tips and guidelines to assist you if you are one of these individuals. There are a few steps that should be followed first before an individual gets started. These cooking tips will prevent most disasters from happening. The first thing to remember is always read through the entire recipe before beginning. This will ensure that all necessary ingredients are on hand before you start. Check all expiration dates on all non perishable supplies. You don't want to be running to the store in the middle of baking.

Preheat the oven and check with an oven thermometer before baking. Most ovens can run anywhere from twenty five degrees cooler to twenty five degrees warmer. Check your oven to ensure that the proper temperature is obtained for the recipe. Follow all the directions on adjusting your oven racks, prepping baking sheets, and using the right baking pan. Always measure all the ingredients accurately. This means holding it up to eye level especially with liquids. To measure dry ingredients, first over fill and then level off with the flat edge of a knife. Finally, bake with love. If an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients common to baking. There are many different kinds of flour, and they are not all the same. For all yeast breads wheat flour is important. Bread flour works well if you are making yeast loaves. However, if you use bread flour in yeast bread it will turn into a heavy cake. Cake flour is very fine flour. All purpose flour can be used for almost any baking. It is the most common flour used. Bleached and unbleached flours can be used interchangeably. Make sure to put your flour in an airtight container and store it in a spot that is cool and dry for up to six months. Unlike some flours, baking powder and baking soda are NOT interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when it is mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When baking soda mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make your baked goods light and airy. Cooking tips for handling chocolate are important to know. There are different types of chocolate.

Unsweetened chocolate has no added sugar. It is a chocolate liquor that is at least fifty percent cocoa butter. Various amounts of sugar added to it create bittersweet, semisweet, and dark chocolate. Milk chocolate consists of dried milk powder, cocoa butter, and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent of cocoa butter removed and then it is dried and ground into a paste. Chocolate is easy to burn when mel ting, so always mel t it over a very low heat. Chocolate can be mel ted using the double boiler method, the direct heat method, or the microwave oven method. Using these cooking tips will help make almost any baked goods turn out wonderfully delicious.

US approves animal clones as food

.The US government has given the green light to the production and marketing of foods derived from cloned animals.

After six years of study, the Food and Drug Administration (FDA) ruled that meat and milk from cloned pigs, cattle and goats and their offspring is safe.

Lack of data meant the agency could not reach a decision on sheep products.
The FDA does not expect to see a lot of products from cloned animals being sold now, because of cost. It expects clones would first be used for breeding.

The agency released almost identical draft conclusions in December 2006. Since then, new scientific information has strengthened its central view.

After reviewing additional data and the public comments in the intervening year since the release of our draft documents on cloning, we conclude that meat and milk from cattle, swine, and goat clones are as safe as the food we eat every day," said Stephen Sundlof, director of the FDA's Center for Food Safety and Applied Nutrition.

The FDA will not require food derived from cloned animals to be labelled as such.
Low confidence

The agency was criticised by activist groups and by US politicians who were not convinced that enough scientific data was available to justify a decision.

"The FDA has acted recklessly, and I am profoundly disappointed in their rush to approve cloned foods," said Maryland Senator Barbara Mikulski, co-sponsor of a bill amendment passed by the US Senate which asked the FDA not to rule until further research was available.

"The FDA based their decision on an incomplete and flawed review that relies on studies supplied by cloning companies that want to force cloning technology on American consumers."
A survey in 2005 by the Pew Charitable Trusts found that two-thirds of US consumers were "uncomfortable" with animal cloning; nearly half believed food from clones would be unsafe to eat.

Some US food companies have indicated they do not plan to stock products derived from cloned animals.

But Smithfields, which claims to be the biggest producer of pigs and pork products in the country, left the door open to a change of tack, saying it would "continue to monitor further scientific research on this technology" and was committed to improving its products "through careful selective breeding and genetic research".

Breeders themselves expressed their approval.

"The biotechnology industry applauds the FDA for its comprehensive scientific review of this new assisted reproductive technology," said Jim Greenwood, president and CEO of the Biotechnology Industry Organization (Bio), which represents companies and institutions in the biotech field.

"Cloning... can effectively help livestock producers deliver what consumers want: high-quality, safe, abundant and nutritious foods in a consistent manner."

Delayed action

US authorities do not expect to see a wave of products derived from cloned animals on the shelves immediately.

Creating a clone is far more expensive than breeding animals conventionally. The US Department of Agriculture (USDA) believes it is more likely that companies will produce clones with "desirable" traits, breed them, and bring products from the offspring into the food chain.
The USDA is asking companies not to market products immediately, but to continue observing the moratorium they agreed to in 2001 when the FDA began its deliberations.

"USDA encourages the cloning industry continue its voluntary moratorium for a sufficient period of time to prepare so that a smooth and seamless transition into the marketplace can occur," it said in a statement.

The US developments will be watched closely in Europe, where evaulation of cloned animals is at an earlier stage.

Last week the European Food Safety Authority (Efsa) initiated a public consultation on its draft guidance.

The draft concluded, among other things, that:
foods from cloned pigs and cattle are essentially identical to those from conventionally bred animals

animal cloning is unlikely to have environmental impacts
there are health and welfare issues, but these are likely to diminish as technology progresses
The EU has indicated that if products from cloned animals were approved, they would have to be labelled.

This contrasts directly with the US position, opening up the possibility of trade disputes similar to the lengthy and costly row between the EU and US over genetically modified foods.
Richard.Black-INTERNET@bbc.co.uk

Drink Coffee From Around the World

Coffee can be tasted and enjoyed in so many different varieties and ways. There is a plethora of recipes that every coffee lover must try. Below are some of the ones to sample.

Although, unusual, definitely worth it. The first recipe involves baking a coconut at 300 degree Fahrenheit for thirty minutes. Then after it is removed and cooled down, the shell can be broken open and the flesh grated. Then the flesh and milk of the coconut should be combed with about half a cup of regular milk. Then this is all put into a pan and heated until it is thick. The mixture should then be strained. This mixture is then put into a cup of coffee and sipped.

Then there is the mocha, but this one is Mexican is style. It involves a teaspoon of chocolate syrup combined with a dash of cinnamon and nutmeg. Then this is poured into a cup of coffee with sugar added to taste. Whipping cream is the perfect completion to this beverage. Then there is something called the Cubano which is enjoyed straight and shot like tequila. The Americano, which is espresso and hot water, can be diluted using rum or hot milk. However, no more than bout a tablespoon of milk should be added, otherwise the American is ruined.

For a holiday treat, try the Grog. This is when an orange is peeled and then divided into slices. Then the same is done to a lemon. Then a peel about the same size of one orange slice is placed in the bottom of a cup. A little butter, brown sugar, and ground clove should be mixed together with some nutmeg and cinnamon. This is all combined with about half a cup of coffee with some heavy cream to taste.

The Viennese is dark chocolate melted with one tablespoon of light cream. Then about half a cup of coffee is slowly added and whipped until frothy. Once it has settled, then it is sprinkled with cocoa and cinnamon. It should be tasted with the pinky raised in traditional aristocrat style.

The Turkish style is the most simple. The coffee is boiled with the water and not strained. A cup of water is poured into a pot and brought to a boil with about half a teaspoon of sugar. Once it has been removed from the heat then about a teaspoon of coffee is added and should be stirred to remove some of the heat. After a layer of foam appears the coffee should be allowed to settle and cool. Then it can be enjoyed.

Vietnamese coffee is one of the most popular iced coffee beverages. The coffee should be put through a coffee press and then about a tablespoon of condensed milk added into cup at the bottom. Then the boiling water is poured over the press and let to drip. It is all then stirred, cooled down with ice and enjoyed. All of this involves some work on the coffee lover’s part unless they want an invaluable experience and wish to travel the world to get their coffee.

Dark Chocolate And Mint

The Best Dark Chocolate Bar

Where does a person buy the best dark chocolate bar? First let us determine what is the best one to buy. We can talk of the most familiar brands such as Hershey, Godiva, or Dove. Or, we can look into those areas beyond out borders where dark chocolate is more than a side grocery store stock item, but a craft.

In the Belgian Chocolate Factory you can get dark chocolates made fresh everyday. In the Belgian chocolate factories that I have seen show three main chocolate types, Milk, Dark, and White chocolate. Dark chocolate is my favorite. Popular, but exquisite manufacturers are Ghirardelli Chocolate, Almedei, Amore, Prestat, Zchocolat.

You have most likely seen some of the Hershey's chocolate products when you are shopping in stores, but if you go right to the source you will have the largest, most comprehensive selection available to you. Hershey's is one of the top names when it comes to chocolate, and whether you are looking for a dark chocolate bar or any other sort of chocolate bar, you are going to have some great options if you deal with them.

One of the best things about Hershey's is that they are always willing to offer nutrition information for each of their products, because whether you are looking for dark chocolate bar or another type, they want to make sure that you are aware of both the bad and good that is offered to you.

Ghirardelli Chocolate
With its heart in San Francisco bay, Ghirardelli Chocolate Factory brings over 150 years of the finest quality of manufactured chocolate. It is a huge factory of which my wife and I were privileged to see. They have mastered the art of taking only the finest of the cacoa bean and bringing it to perfection within their various chocolate selections.
The Ghirardelli Dark Chocolate Bar is made of of perfectly roasted cacoa beans blended with cocoa butter and natural vanilla. Two of their incrediblely intense dark chocolate bars is Espresso Escape and mint Bliss. Another sample of their dark chocolate is the Dark Chocolate Lava Cakes. They even provide a recipe.
I will link you to this don't worry. I couldn't leave you hanging after that last one.

Origin Of The Mint

Mint, or Mentha as referred to, is a family of 25 species. Mint leaves are strong-scented, and exist throughout the year. Leaf colors range from dark green and gray-green to purple, blue and also pale yellow. They can grow to almost 120 cm tall with a potentially wide spread. In the world of food and drink, mint leaves can be used in teas, beverages, jellies, syrups, chocolate candies, and my favorite use - ice creams. I also read it is good to war off mesquitos, pretty cool.
Mint In A Chocolate Bar
Before we talk about it further, there is a great chocolate mint bar recipe from so check that one out too.

Mint is a powerful flavor. It has been used for decades as a soother to the stomach. Adding mint to chocolate, particularly dark chocolate can be even that much better. Chocolate mint bars possess a great flavor that is tolerable to the taste buds. For example, my wife and I go to the Olive Garden Restaurant whenever we can. What do they give us after we scoff down our pasta meals and bread sticks and salad, chocolate mint Andies candies?

Chocolate mint bars are great for all occasions, holidays, birthdays, social gatherings, and more. Many will appreciate having this particular type of chocolate around because of the health benefits of the mint itself. Many will reach for chocolate mint candies just because it is mint and they are thinking about their bad breath or stomach.

What can you make with mint chocolate? Tons of stuff! You can make mint chocolate chip cookies, mint flavored hot chocolate, mint toppings, mint chocolate fondue, mint chocolate drops, and more.

Well, I am sure you have your favorite recipes for chocolate mint bars or any other form of it. We would love to have your recipe and post it to our blog. Or, perhaps you have a great place to find chocolate mint bars or other. Let us know.

How Do I Eliminate Toxins From My Body?

Copyright (c) 2008 James Carden
Toxins are an integral part of our everyday lives. Pollution, pesticides, cigarettes, bad water and harmful cleaning products are only a few of the different sources of toxins that can cause our bodies to malfunction and that we come in contact with on a daily basis.
How can you rid yourself from such harmful elements?
Well, there are plenty of ways that you can clean your body from toxins, and it usually starts by making some changes to your lifestyle. One way to naturally detox your body is through exercise. Faithfully following an exercise plan will help you both release toxins through sweating but also increase the level of oxygen in the blood. This will provide you a higher level of energy and improve concentration. An oxygenated bloodstream will also help your body release toxins more easily.

Slight changes to your eating habits through diet will improve your bodies ability to release toxins. Vitamin C, for example, has been proven to stimulate the production of glutathione, a liver compound that drives away toxins. Fiber has also been shown to be beneficial in the detoxification process too.

One of the latest developments in the detox field is the detox foot spa. It works by sending a small current of energy through the body to energize the body and help it return to its natural state of energy and balance. The body can also absorb negative ions produced by the detox foot spa through the feet. While it may seem like quackery at first, there has been nothing but rave reviews about the detox foot spa and it is being prescribed in more and more chiropractic and alternative medicine clinics across the country. The detox foot spa which is also known as a detox foot bath been proven to relieve headaches including migraines, sports injury's and skin problems of all types including edema, just to name a few.

Another great way to detox your body is through fasting. Not only does fasting allow your body to purge built-up toxins and waste, but it also helps making your metabolism more efficient and allows you to absorb more nutrients from the food you're eating. Fasting is not that easy, but it is still considered as one of the most efficient ways to naturally release toxins from the body.
I hope I was able to shed some light on the detox process and assist you in reaching your goal of enjoying a better quality of life. Make sure you take advantage of all the possibilities available to you so you will be able to see which option works the best for you.

Lemony Chicken Curry with Coriander

This recipe comes from my friend Betsy. During a recent girls' weekend we were discussing that nagging question of what we all fix for dinner each night. She suggested this easy Indian dish that sounded fabulous. After trying it, I can say it is! And it's not as intimidating as those in my many Indian cookbooks that I have seldom attempted.

Ingredients:

5-6 Tablespoons vegetable oil Approx 2½ pounds chicken thighs and/or legs, skinned and seasoned with salt and pepper 2-inch hunk of fresh ginger, peeled and chopped 5 cloves garlic, finely chopped ½ habanero chile, seeded and diced ¼ teaspoon cayenne pepper 2 teaspoons cumin 1 teaspoon coriander ½ teaspoon turmeric 1 teaspoon salt 2 bunches of cilantro, cleaned, stemmed and finely chopped 2/3 cup of water Juice of ½ lemon

Directions:

Place ginger in bowl of a food processor and blend with ¼ cup of water until pureed.
In a heavy-bottomed pot, heat oil. When hot, but not smoking, add chicken and brown on both sides for at least 10 minutes. Remove from pot and set aside.

Add ginger puree to the pot used to cook the chicken and stir with a wooden spoon, scraping bits from the bottom of the pan. Add garlic, spices and salt. The mixture will become pasty, which is a good thing. Add cilantro and stir. Add water, lemon juice and return the chicken to the pot.
Bring mixture to a boil, then reduce heat, cover and simmer until meat is tender and starting to fall off the bone. This should take about 45 minutes.

While the curry cooks, prepare some rice to serve with the curry. Serves four as a meal.
Note: the curry is quite tasty without the habanero chile. Use the chile only if you like it hot.

Tilapia Recipe

The tilapia is a great fish. A great bang for your buck, affordable and nutritious and there is so much you can do with this fish. Tilapia Recipe are everywhere and it does not take too much effort to find a recipe that will fit your budget and taste.
You can bake it in your regular oven or microwave it, grill, fry, pan or deep fried, bronze, blacken, poach. There is just so much you can do with it.
Having seen tons of tilapia recipes myself, you would notice that most of the recipes you will see are almost alike. Following the directions on each recipe is recommended to get the recipe right on the first time or if you really like the amount of ingredients or the ingredients themselves. But you can really surprise yourself and those you will serve your masterpiece by experimenting.
Choosing substitute to give your recipe its own taste.
Creativity is they key to innovation. And sometimes accident too! Penicillin is such accident that turned out just right. But of course you could also ruin the stuff if you do not get it right, you could end up with something that tastes like crap. So in line with that, I would think that it would be best to follow the directions by the letter first and after gaining some experience with the specific recipe, then one could try modifying the ingredients.
To some, cooking is nothing more than something that you have to do routinely but to some it is a passion. Ask a cook and you probably will get some response close to how Picasso, if he is alive, would talk about his drawings. It is an art.
To some people cooking is a hobby and trying out new recipes is a challenge. Mixing and matching can really be fun. But if something goes wrong, I am sure those who you cooked it for would still appreciate it, especially newly weds.
Funny story, but I heard a new bride cooking for her husband and the new husband saying it was really great and continued eating. And when the wife had a taste of her own cooking she realized that It tasted like she had scraped something she had stepped in off her shoe and put it over the tilapia fish.
But do not be deterred by such experience she learned something from that attempt. And that is to order pizza. But actually, after reading that story, I read it again and she did not mention that she had a cookbook in hand.
And the Tilapia fish being very affordable, you can actually afford to experiment on different Tilapia Recipe without worrying too much about the cost.

Chinese Food

Many non-Chinese think that dim sum is just a steamed dumpling with maybe a dipping sauce to accompany it. However, although that is one type of dim sum, the term "dim sum" does not refer to a single recipe but to a style of serving a vast selection of different snack type items. Usually, these will be provided on a trolley which trundles between tables for diners to make their choices.

Dim sum originated in the Canton province of China and was always served with tea. The custom soon spread to other provinces and indeed, around the globe. Whether at home or in a restaurant, dim sum can be enjoyed and because of the many choices, there is always something for everyone. Dim sum is particularly good for large goups of friends because part of the fun is sharing and tasting a lot of different dishes but it can't really be recommended for couples as the noise and bustle isn't really conducive to a romantic dinner.

Dumplings are indeed popular and are generally made with flour and steamed, resulting is a soft, slightly sticky ball. Nonetheless, it is the filling which differentiates and here there are a huge variety of options.

One type of dumpling is Gau or Gau Ji which consists of a quite fragile rice flour paste stuffed with various vegetables, such as picked cabbage or tofu. These dim sum are quite hard to make because of the delicacy of the past but are full of flavour.

Prawns and shrimps of various types are often used to stuff dim sum dumplings. These may be ground up and used alone or combined with spices, nuts or flavoured oils. Crab roe with Chinese mushrooms is a common filling for dumplings fried squid or other seafood may also be found on the dim sum trolley.

Another variety of dumpling is Chiu-Chao and these are usually filled with prawns or pork combined with mushrooms or peanuts, garlic, spring onions and other flavourings.
Bau is a dumpling glazed with sugar, which turns it from white to brown and which is referred to as a bun. These are stuffed with roast pork and spring onions and are a real delicacy.
Dim sum is ideal for vegetarians as the trolley will often offer rolls stuffed with shredded vegetables such as carrots, cabbage or mushrooms.
So, we've touched on a few of the many varieties of dumplings, buns and rolls but dim sum doesn't stop there.
Other possibilities include a rice porridge called Congee and of course, desserts. Thousand layer cake (Chien Chang Go), made from a sweetened dough with egg is one such and a steamed sponge cake sweetened with molasses is another. For a lighter finish to a meal, tofu drizzled with ginger syrup is a favourite.
We've hardly begun to explore the possibilities of dim sum which, although usually steamed or deep fried, can consist of almost anything snack-like in a small portion. This can include sesame toasts, meatballs, spareribs or even steamed chickens feet. There really is something for everyone so do give it a try.

Espresso - The Morning Wake Up Call

What is Espresso?

The word espresso comes from the Italian words caffè espresso which literally means pressed-out coffee. Espresso is brewed by forcing very hot water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. This process extracts a very flavorful concentrated coffee beverage. In Italy, good espresso is defined by the "four Ms" - Miscela, Macinazione, Macchina, Mano. These four words loosely translates to: blend of coffee beans, the grinding process, the machine, and the person making the espresso.

Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. A simple espresso machine uses a pot, a filter, ground coffee and a spout. The as water in the pot is heated pressure builds inside the pot, and the only way for it to escape is up the spout, through the coffee and out of the spout in the top. Since the end of the spout is under water, the pressure forces the hot water up through the spout. Modern day espresso machines have really caught on since the invention of the spring piston lever machine. This machines commercial success changed espresso into the beverage we know today. Starbucks has taken espresso production to a new level and the market continues to grow each year.

How does Espresso Differ from Coffee?

So what makes espresso so much different than regular coffee? For starters it has a thicker consistency than standard drip coffee. It also contains a higher amount of dissolved solids than drip coffee per relative volume. And probably the most noticeable thing when you pay $6 bucks is that the serving is much smaller. Espresso is usually measured in shots, which are between 25 and 30 ml (around 1 fluid ounce) in size. Espresso is also chemically complex and somewhat volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Just by looking at it, the most distinguishing characteristic is "crema". Crema is the reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

Because of the high pressure brewing process, espresso tends to be a very highly concentrated "shot" of coffee. While there can be significant variation, on a per-volume basis, espresso contains approximately three times the caffeine content of regular brewed coffee. In most cases, 1 shot of espresso will have about half the caffeine of a standard large coffee. For this reason, it has become the base ingredient for other drinks, such as lattes, cappuccino, macchiato and mochas.

Which type of coffee beans is used to make espresso?

Contrary to popular belief, there is no specific coffee bean type or roast required to make espresso. Remember, espresso is made from the process, not the bean or blend. Typically, espresso is made from a blend of beans that can be roasted ranging between dark and light. Depending on the consumer, the blend chosen is purely a decision on taste. Commercial espresso makers like Starbucks go with a darker roast of beans to produce their traditional flavor.
What the heck is a Barista?

Barista is the Italian word for bartender. So an expert operator of an espresso machine is considered a barista. Starbucks uses this term to refer to their counter staff and thus the term has gained popularity in the U.S. A "home barista" is one who enjoys making espresso at their home.

A final word on espresso

As more and more Americans pour (no pun intended) into the local Starbucks or the Seattle's Best coffee shops, the popularity of espresso grows. Owning your own espresso maker has become quite popular in recent years and there are many styles of machines to choose from. Some operate with just the touch of a button. I encourage you to do your research before you buy there are many different options and many different price ranges to consider. Good luck on your quest for the perfect cup of espresso be it home brewed or Starbucks original.

Drink Local Products

Have we ever been more informed about our surroundings and about the impact that we have on our local environment. Here in the UK, it seems that the advantages of local produce are often over-looked.

On a recent trip to Italy I was astounded by the quality of the food and drink that I was served. Enjoying meals in small establishments, I was presented with food and drinks that seemed to be of a much higher standard than those that I was used to experiencing at home.

Taking a look at the ingredients that were being used, I realised that the Italians rely on cooking simple meals but on making them well. They don't need to make things complicated - the ingredients are so simple that they work for themselves.

It's the same with their beers and wines. We're used to being served mediocre Pinot Grigios in pubs and restaurants all over the UK, but the standard of wine being produced in Italy is clearly pretty high. You suspect that they are keeping the best drinks back for themselves.

Finding non-Italian wines on a wine list is almost impossible and it's easy to see why. When the local produce is so good, why would they want to consider drinking wines made elsewhere?
It's the same with the beers. Sure, you can go into the odd themed pub and see imported beers on draught, but the Italians generally stick to their own brews.

Why don't we have the same attitude in the UK. Why is it that we fail to see that the best food and drink is likely to be produced locally, often on a smaller scale and using relatively simple production methods.

The next time that you walk into a British pub, maybe you should consider forgetting about buying an imported drink. Opt for a beer from a local brewery instead - you'll be pleasantly surprised by the quality of drinks on offer.

Not only will you be enjoying a great drink, you'll also be supporting a local business.

How Coffee Affects the Body

Coffee can make us feel more alert, boost our metabolism, make our heart race, affect our digestive system and more. And though most of us are aware of the brief caffeine high that coffee offers, most of us don't really know how coffee truly affects our body.
To learn more about the effects of coffee, both immediate and long-term, keep reading.

Coffee as a Stimulant

Coffee and caffeine are stimulants. You know that when you drink coffee you feel more awake, but you also know that too much coffee can give you the jitters or cause irritability.
Because coffee is a stimulant, it can also wreak havoc on your sleeping schedule. If you have trouble falling asleep at night, try cutting back on your coffee consumption or opting for water or decaf after noon.

Coffee on the Digestive System

Coffee actually has fairly high acid levels, particularly with beans like Kenyan or Ethiopian roasts. This is why when you drink too much coffee on an empty stomach, you'll often experience "coffee tummy" or "coffee gut," a basic discomfort in your digestive system.
The caffeine and acid in coffee can also be problematic for people suffering from ulcers. So, if you're having trouble with coffee, try switching to water, herbal teas or drinking milk with your coffee.

Coffee and Antioxidants

Coffee is actually the primary source of antioxidants for most North Americans. Antioxidants are, essentially, any compounds that fight or neutralize free radicals, which cause cells to break down and are cancer causing agents.
Studies have shown that coffee consumption can reduce the risk of developing liver cancer, throat cancer, Type 2 Diabetes, Alzheimer's Disease, Parkinson's disease and cancer of the esophagus.

Coffee and Physical and Mental Performance

Coffee isn't just a study aid because it helps you stay awake - regular coffee consumption can actually improve your cognitive ability. A recent study showed that participants who regularly consumed at least one to two coffees a day scored higher on short term memory recall, spatial ability, logic tests and general IQ testing.

Coffee and Weight Loss

Coffee is a stimulant, meaning with every sip of caffeine, your metabolism will get a kick start. You'll also have more energy. For example, if you read the ingredients list for most pill-form dietary or weight-loss aids, you'll see one of the main ingredients is often caffeine.

Coffee and Your Teeth

While coffee can actually reduce cavities thanks to its acidity, it can also cause major teeth staining. To keep your teeth white, follow a cup of coffee with a bottle of water and brush your teeth at least two to three times a day.