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Ajita John shared 's post.
April 17 at 05:37:08
Test Test Test 1
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Ramya Sandhu Answer Answer Answer 1
April 17, 2018 at
Samuel John
September 06 at 00:13:44

For the majority of people, it’s no secret that avocados are one of nature’s finest foods. Eating 1 avocado per week is excellent for your skin, boosts circulatory function, and helps to keep hormones in balance just to mention a few.

The magic formula of this odd little fruit’s success is in the oil – almost 77% of an avocado’s total caloric composition. Keep reading to find out the top health and beauty benefits of avocado oil.



Makes Meals Less Inflammatory

Putting half an avocado to a standard hamburger meal lowered the postprandial inflammatory response. Without having the avocado, amounts of the inflammatory cytokine IL-6 stayed elevated 4 hours after the meal. With the avocado, IL-6 was unaffected.

Best Baking Friend

Avocado oil makes a useful replacement for baking with vegetable oil or olive oil. It seems less strong than veggie or olive and if anything, gives a slightly nutty flavor that’s perfect for breads and cakes.

So, there you've it. Six ways to have more avocado into your life. It isn’t simple being green, but it sure is multi-purpose.

Absorbs Nutrients in Salad

Salad is so nutritious, right? Not without fat, and avocado fat is one of the most effective mediums for providing highly-absorbable salad-based vitamins and minerals like carotenoids into circulation. It even enhances your conversion of plant-based vitamin A precursors into retinol—real vitamin A that you can use.

Keeps your Skin Moisturized

There’s no easier way than slathering this single ingredient on your skin. Avocado oil, with its benefits of carotenoids, vitamin E, and healthy fat, is an excellent choice for keeping skin health and moisture. An easy rule is if it’s harmless and best to eat, it’s safe (and possibly effective) for your skin.

Improves Psoriasis

In subjects with persistent plaque psoriasis combination, vitamin B12/avocado oil ointment was compared to the vitamin D3 analogue calcipotriol. Both treatments worked, with the calcipotriol working quicker but subsiding after 4 weeks and the avocado oil/B12 ointment working more gradually but persistently. Experiencing as how vitamin B12 deficiency is concerned in the etiology of plaque psoriasis, avocado oil alone won't work and also the study results indicate.

Removes your Make Up

The same properties that help avocado oil blend easily into skin making it ideal for removing irritating eye makeup. Bonus: In contrast to other oils available on the market, it doesn’t sting. Makeup remover must not make you cry.

Improves Wound Healing

In animals, adding avocado oil to a wound dressing significantly increased the wound’s healing rate, improved collagen synthesis, and lowered inflammation at the wound site.

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Sharwan kumar Commented By sharwan First Comment
April 23, 2018 at
Ajita John LOVE Avocados!
April 17, 2018 at
Roberta S
August 14 at 04:10:01

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Mei K.
August 10 at 03:00:03

Kare Kareis a Filipino beef oxtail stew based on peanut sauce. A Filipino traditional dish and often served at parties and other special occasions. Oxtails are sometimes hard to find or rather expensive, you can substitute it with beef shanks or short ribs or even pork some use goat, lamb, or chicken. Kare-Kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang, it is always available at any Asian market or Filipino stores.


Ingredients:

  • 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
  • 2 pcs banana heart , sliced diagonally
  • 2 tbsp oil
  • 6 tbsp peanut butter
  • 1 cup roasted rice flour
  • 1 bundle string beans, cut 3" length)
  • 2 bundles bokchoy / pechay
  • 2-6 cloves garlic, minced
  • 1 medium onion, sliced
  • ½ cup atsuete seed (annatto) for coloring
  • 1 cup water
  • 4 medium eggplant (cut into pieces)
  • 1 tbsp fish sauce
  • bagoong or shrimp paste

Instructions:

  1. Prepare the ingredients. Over medium heat, add 8 cups of water, bring to a boil, add the beef hocks or oxtail. Skimming any scum that accumulates to top. Lower the heat, cover and simmer, adding more water as needed to maintain 6 cups, for about 1-2 hours or until oxtails are easily pierced with a fork. Drain the meat, reserving about 6 cups broth.
  2. In a large pot over medium heat, heat the oil. Add onions and garlic.
  3. Gently pour the beef broth.
  4. Soak the annatto (astute seeds) in a cup of water and pour it into the broth using a strainer.
  5. Let it boil and add banana heart.
  6. Followed by the string beans and eggplant.
  7. Pour the peanut butter and stir until blended.
  8. Add the toasted rice flour and stir until dissolved.
  9. Add fish sauce and cook for about 2 to 3 minutes.
  10. Gently pour the meat, stirring occasionally.Continue to simmer for about 10 minutes until it begins to slightly thicken.
  11. Turn off heat, add the bokchoi and sit for 5 minutes.
  12. Serve immediately with rice and shrimp paste.
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Viki Singh shared Mei K.'s post.
July 01 at 07:35:16

Kare Kareis a Filipino beef oxtail stew based on peanut sauce. A Filipino traditional dish and often served at parties and other special occasions. Oxtails are sometimes hard to find or rather expensive, you can substitute it with beef shanks or short ribs or even pork some use goat, lamb, or chicken. Kare-Kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang, it is always available at any Asian market or Filipino stores.


Ingredients:

  • 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
  • 2 pcs banana heart , sliced diagonally
  • 2 tbsp oil
  • 6 tbsp peanut butter
  • 1 cup roasted rice flour
  • 1 bundle string beans, cut 3" length)
  • 2 bundles bokchoy / pechay
  • 2-6 cloves garlic, minced
  • 1 medium onion, sliced
  • ½ cup atsuete seed (annatto) for coloring
  • 1 cup water
  • 4 medium eggplant (cut into pieces)
  • 1 tbsp fish sauce
  • bagoong or shrimp paste

Instructions:

  1. Prepare the ingredients. Over medium heat, add 8 cups of water, bring to a boil, add the beef hocks or oxtail. Skimming any scum that accumulates to top. Lower the heat, cover and simmer, adding more water as needed to maintain 6 cups, for about 1-2 hours or until oxtails are easily pierced with a fork. Drain the meat, reserving about 6 cups broth.
  2. In a large pot over medium heat, heat the oil. Add onions and garlic.
  3. Gently pour the beef broth.
  4. Soak the annatto (astute seeds) in a cup of water and pour it into the broth using a strainer.
  5. Let it boil and add banana heart.
  6. Followed by the string beans and eggplant.
  7. Pour the peanut butter and stir until blended.
  8. Add the toasted rice flour and stir until dissolved.
  9. Add fish sauce and cook for about 2 to 3 minutes.
  10. Gently pour the meat, stirring occasionally.Continue to simmer for about 10 minutes until it begins to slightly thicken.
  11. Turn off heat, add the bokchoi and sit for 5 minutes.
  12. Serve immediately with rice and shrimp paste.
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Sam Hinchy
August 31 at 00:00:41

Ingredients:


For the Pan-Seared Salmon:


  • 4 fresh salmon fillets (about 1 ½ pounds)
  • 1 tablespoongrass fed butter or ghee
  • Salt and ground black pepper, to taste

For the Mango-Avocado Salsa:


  • 2 cups of diced ripe mango
  • ½ ripe avocado, diced and pitted
  • ½ cup of minced red onion
  • ¼ cup of minced fresh cilantro leaves
  • 1 tablespoon of extra virgin olive oil
  • Salt and black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes
  • 1 organic lime, juiced

Directions:


  1. Mix together all salsa ingredients in a bowl and gently toss to combine. Cover and chill before serving.
  2. Pat dry fillets with paper towels and season both sides with salt and pepper. Set aside.
  3. In a large cast iron skillet, apply medium-high heat and melt the butter. Once the butter has melted, place the fillet skin-side down and cook until the skin is crisp while gently pressing the fillets with a spatula to avoid the fillets from curling up.
  4. When the skin starts to separate from the skillet, flip to cook the other side for about 1 minute or until lightly browned.
  5. Portion into individual serving plates, skin-side up and serve immediately with mango-avocado salsa on top.

Nutrition Facts (per serving):

Calories:412Protein: 36gCarbs:20g
Fat: 21.5gFiber:4.75gSugar: 13.25g
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Olive S.
August 03 at 01:09:42

The world of health and fitness is a very disconcerting one. The more we delve into it, the more blurred it becomes. With the increase in health awareness, people are resorting to more and more popular diet regimes. Diabetes, heart disease, obesity, etc., are at an all-time high.

The crux of the matter is that no one diet is completely healthy or fit for everyone. There is a flipside to everything. Still, it is very profitable to take inspiration from some ethnic cultures around the world that eat traditional healthy cuisine. The following best cuisines have proven time and again that healthy food can also be very tasty:

Mediterranean

Considered as the healthiest in the world, the Mediterranean cuisine is a culmination of natural ingredients, high nutritional value and portion sizes. Inspired by the traditional Greek cuisine, it includes mostly plant foods like vegetables, fruits, beans, olive oil, whole grains, nuts and wine.Cheese, eggs, yogurt, fish and chicken are eaten in limitations.Red meat consumption is very rare while a meal is incomplete without bread, particularly the whole grain ones. Hence, this cuisine uses only the healthy unsaturated fats and omega 3s rather than the unhealthy saturated fats.


Japanese

The Japanese have one of the lowest rates of obesity and mortality in the world, all thanks to their extremely healthy cuisine. They eat mostly fruits and cruciferous vegetables like broccoli, cabbage, bok choy, etc. and staple foods like soy, mushrooms, seaweeds, yams and herbal teas that are rich in protein, vitamins and antioxidants. They eat fish and seafood that are rich in the heart-healthy, omega 3 fatty acids. The Japanese follow the tradition of “Hara Hachi Bu”, which means, “eat until 80% full’, hence, eating only in moderation and controlling the calorie intake.


 Indian 

Authentic Indian cuisine is an assortment of fresh food ingredients and healthy spices and herbs to provide taste and flavor. Most of the Indian dishes are cooked in traditional oils like mustard, coconut, etc., which promote heart health, improves skin and hair, boosts immunity and are eco-friendly. The use of spices in Indian foods, like turmeric, cinnamon, red chilies, ginger, garlic, cloves, etc., help in fighting cancers, inflammations, infections and Alzheimer’s disease.


Mexican

The two most striking features of the Mexican cuisine is the ‘salsa’, made of tomatoes, loaded with the cancer-fighting agent lycopene, and ‘guacamole’, made of avocados, loaded with vitamins. This cuisine uses foods that make you feel fuller for a longer time like beans, soups, corn and tomatoes, which in turn helps in fighting diabetes and high blood pressure. Mexican cuisine is actually a fusion cuisine with traces of the Mayan diet and slight influences from neighboring countries.Hence, one can find beef dishes or spicy grilled chicken as well as many vegetarian options.


 Vietnamese 

Tasty, fresh and light, the Vietnamese cuisine uses mainly vegetables, fruits, seafood and lean meat, which are mostly steamed, baked or boiled instead of being fried in oils. Hence, they are low in calories but still very filling and flavorful. The star of the cuisine is the herbs that constitute 50% of every dish. The traditional Vietnamese breakfast soup ‘Pho’ is made using either beef, chicken or pork along with bean sprouts and herbs like basil, parsley, cilantro, etc.


Spanish

Spanish ‘tapas’ is a traditional way of eating small portions of a large number of healthy food items in a single meal. Aiming at portion control, small amounts of tasty food give more satisfaction, leave you with fuller stomach and also control the calories. The Spaniards eat high fiber, low- fat foods like vegetables, beans, olive oil, oily fish and seafood that are known for weight control and fighting diseases like cancer. The foods are mostly stewed, roasted or sautéed instead of being fried. This world is full of wonders when it comes to food. We have a lot to learn and discover from our neighbors when it comes to eating healthy. The time to start is now!


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Belinda Andia
September 06 at 06:50:52

If you don’t know much about baking,  this is also a place for you.  We will learn step by step method of baking.  Remember practice makes perfect. By the time you are getting your first oven,  you will be baking like a pro. Today we will be baking cake Using charcoal jiko. I have chosen baking zebra cake because it is fun especially if you let your children participate in preparation. They will love every minute of it.

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Roberta S
August 14 at 04:13:57

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Belinda Andia
September 06 at 07:22:17

Beans are a good source of proteins. Apart from that, they contain high levels of fibre. Fibre makes you full for a longtime, providing you with enough energy to go through the day. It suppresses hunger preventing you from eating unhealthy snacks.

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Olive S.
August 04 at 23:53:00

Gongura Mamsam is one of the most popular mutton dishes from Andhra Pradesh, India. This spicy mutton curry is made with the ‘gongura’ or kenaf leaves (Hibiscus cannabinus), that lends it the signature tangy taste. The right amount of ‘gongura’ and balanced ingredients amount can make this mutton curry a serious treat for the taste buds.


Ingredients required:

(Servings: 5)

  •  ½ kg mutton, cut into pieces.
  • 200 grams gongura leaves (kenaf leaves)
  • 1 large onion, chopped
  • 10 garlic pods, chopped
  • ½ inch ginger piece, chopped
  • 3 tbsp. cooking oil
  • 4 cloves
  • Salt to taste




  • 2 bay leaves
  • ½ tsp. red chili powder (optional)
  • 4 green cardamoms
  • 1 cinnamon stick, large
  •  1 sprig curry leaves
  •  ½ tsp. turmeric
  •  Fresh coriander leaves, chopped

Cooking Instructions:

  • In a pressure cooker, add the mutton pieces, salt, garlic and ginger. Cook the mutton until soft.
  • Extract the ginger and garlic from the mutton stock and pound to a paste.
  • Heat oil in a pan. Add the bay leaves, cardamom, cloves and cinnamon stick. Sauté till they crackle.
  • Add the onion and ginger-garlic paste and fry until they turn golden-brown in color.
  •  Add the Gongora leaves, curry leaves, turmeric, and salt. Fry until the oil starts coming out from the mixture.
  •  Now add the cooked mutton pieces. Mix well so that the pieces are well coated with the spices.
  • Add required amount of water, cover with the lid and cook until the curry thickens.
  • Check the amount of sourness and salt. Add red chili powder to balance the sourness, if too much.
  • Sprinkle chopped coriander leaves all over the mutton curry and remove from flame.
  •  Serve hot with rice or roti.

Spicy and zesty Gongora Mamsam is ready to tease your sour taste buds. The aroma of this tangy curry itself will make your mouth water!

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Sam Hinchy
August 31 at 01:43:31

Ingredients:


  • 2 tablespoons of ghee/clarified grass fed butter
  • 1 ½ pounds of turkey breast
  • Salt and coarsely ground black pepper
  • 1 cup of homemade chicken stock
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of raw honey
  • 1organic orange, juiced and zested
  • 1 teaspoon of cayenne pepper

Directions:


  1. Generously season the turkey breast with salt and ground black pepper evenly on both sides. Set aside.
  2. In a Dutch oven, apply medium-high heat and add 1 tablespoon of clarified butter. Brown the turkey breast evenly on both sides and transfer to a plate.
  3. In the Dutch oven, add the remaining ghee together with the cider vinegar, honey, orange juice and zest, cayenne and stock. Apply medium-high heat, bring to a boil while stirring occasionally and reduce to low heat.
  4. Add the turkey breast, baste evenly with sauce and simmer for 1 ½ hour to 2 hours with lid.
  5. Cook further if the meat is not thoroughly cooked and tender and adjust seasonings if required.
  6. When the turkey breast is done, transfer to plate and cover with foil to keep it warm. Cook the sauce until the desired thickness is achieved and set aside.
  7. Carve the turkey breast when slightly cooled, transfer to a serving platter and serve warm with sauce.

Nutrition Facts (per serving):

Calories:415.5Protein:39.5gCarbs:21.5g
Fat:18.5gFiber:1.95gSugar:14g
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Paleo S.
August 12 at 02:24:36

Ingredients:

  • 2 cups of detached broccoli florets
  • 4 ounces spinach, blanched
  • 8 free range organic eggs, beaten
  • 1 teaspoon of extra virgin olive oil
  • 4 slices of turkey bacon, diced
  • 2 cups cooked chicken, diced
  • 1 cup of thinly sliced white onion
  • 1 medium red sweet pepper, diced
  • ½ teaspoon of chopped fresh thyme leaves
  • Salt and black pepper, as needed to taste
  • 1 small pinch of freshly grated nutmeg

Directions:

  1. Preheat the oven to 350°F.
  2. In a pot with boiling water, blanch the broccoli florets for 3 to 4 minutes. Transfer to a bowl with ice bath to stop further cooking, drain and set aside. In the same pot, blanch the spinach for about 1 to 2 minutes. Transfer to a bowl with ice bath and drain. Set aside.
  3. In an ovenproof skillet, apply medium-high heat and cook the bacon for about 4 minutes or until crisp. Remove with a slotted spoon, leaving the oil and transfer to a plate lined with paper towels. Let it rest to cool, chop into small pieces and set aside.
  4. In the same skillet, sauté the onions, peppers, thyme with nutmeg for 3 to 4 minutes or until soft and tender. Add oil if needed and stir in the chicken, season to taste with salt and black pepper and sauté for 1 to 2 minutes.
  5. While cooking the chicken, lightly beat the eggs and season to taste with salt and pepper. Set aside.
  6. Add the spinach and broccoli into the skillet and cook for 1 minute while stirring occasionally. Pour in the beaten egg, briefly stir to combine and top with bacon. Bake it in the oven for about 10 to 12 minutes, or until the bottom is set but the top is slightly runny. Remove from the oven, cover with foil and let it rest for about 10 minutes or until the top is set. Serve it warm in the skillet or sliced in a serving platter.

Calories: 303.5Protein: 32.25gCarbs: 9.5g
Nutrition Facts (per serving):
Fat: 15gFiber: 3Sugar: 3.75g
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Valerie Riviera
September 20 at 03:18:09

What makes Elotes different to just a regular grilled corn? It’s thepefect marriage of sweet, salty and sour flavours from cotija cheese, mayo and lime – spread onto the corn. Yummaayy!!

Ingredients:


  • 2 sweet corns

Seasonings:


  • Grated cotija/cheddar cheese
  • Lime (wedge – optional)
  • Sour de crema/mayonnaise
  • Molten butter

Instructions:


  1. Grill the corn
  2. While waiting for the corn, combine the molten butter and sour de crema
  3. Mix them well
  4. Spread the mixture onto the grilled corn using a kitchen brush or spatula
  5. Now, sprinkle the cheese
  6. Serve hot and enjoy!
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Sarah Hye
September 04 at 02:23:20

This Korean Lettuce Salad is a delicious side dish to any grilled meats. The tangy, sweet and spicy flavors really compliment the meaty flavor. This is so easy and simple to make. That is really perfect for a Korean BBQ dish.

Ingredients:


  • 1 bunch (about ½ pound: 8-9 ounces ) green or red leaf lettuce
  • 1 green onion, chopped
  • ¼ cup worth onion, sliced thinly
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce (or salt)
  • 1 teaspoon sugar
  • 1 tablespoon white vinegar
  • 2 tablespoons hot pepper flakes
  • 1 tablespoon hot chili paste
  • 1 tablespoon ssamjang
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Directions:


  1. Wash and drain the lettuce. Shake the lettuce to remove excess water.
  2. Tear the lettuce into bite size pieces and set aside.
  3. Combine garlic, green onion, onion, fish sauce, sugar, vinegar, hot pepper flakes, chili pepper paste, ssamjang and sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved.
  4. Add the lettuce to the seasoning mixture and mix it gently by hand.
  5. Sprinkle with the sesame seeds and serve it right away as a side dish for rice.
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Belinda Andia
September 06 at 07:11:06

Kienyeji chicken is a delicacy in Kenya served with Ugali, Rice, Chapati or Mukimo.

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Olive S.
August 02 at 06:36:52

“Wine is bottled poetry.” – Robert Louis Stevenson

In the last few decades,considerable  amount of research has been done on the benefits and risks of drinking wine. While one cannot deny the bad effects of alcohol on health, wine is a different story altogether. Wine, particularly the red variety, is believed to be an important part of a healthy diet, when consumed in moderation.

The French Paradox

 This increased interest on wine consumption for health benefits came to light with the ‘French Paradox’. It has been observed that the French people consume diets rich in saturated fats, yet are less prone to CHDs (coronary heart disease).

This obvious contradiction was further proven by the fact that the French people drink moderate amounts of wine with each meal. It is believed that ‘Resveratrol’, a compound found in skin of red grapes is responsible for this very striking paradox.

Benefits of Red wine consumption

  1. Contains antioxidants
    Grapes contain powerful antioxidants like catechins,epicatechins, proanthocyanidins and resveratrol. These phyto compounds are believed to be responsible for improving skin and hair quality. The proanthocyanidins have anti-ageing properties. Moreover, wine is very filling and can do away with food cravings, thus helping in weight loss.
  2. Reduces the risk of CHDs
    Consuming moderate amounts of red wine every day can help retain the HDL or “good” cholesterol in blood, while preventing oxidative damage by LDL or “bad”cholesterol, which blocks important blood vessels leading to heart attacks. The natural compounds in red wine have anticoagulant properties that helps alleviate heart problems.
  3. Reduces depression
    Recent researches have shown that drinking 2-7 glasses of wine per week can reduce the risk of depression. The antioxidants in red wine instantly lifts mood and improvesmental health.
  4. Reduces risks of brain diseases
    The Resveratrol in red wine prevents the platelets from sticking to the walls of the blood vessels, ensuring a good supply of blood to the brain. This helps in brain function improvement in old people, lowering the risk of dementia, Alzheimer’s disease, etc.
  5. Prevents Type 2 Diabetes
    It has been observed that Resveratrol in red wine increases the body’s sensitivity to the hormone insulin, which is essential to maintaining the blood glucose levels and hence, preventing Type 2 Diabetes.


  6. Apart from these benefits, red wine also helps in preventing many cancers, improving lung and liver functions, treating acnes, reducing stress, soothing stomach irritations, etc.


Risks of wine consumption

While it is a proven fact, that drinking wine in moderation has a horde of health benefits, but it is important to understand that alcohol consumption by itself can create many health hazards.

Here are a few things to keep in mind while drinking wine for good health:

  • Consuming wine over and above regular intake of other alcoholic beverages like beer, whisky, etc., can lead to alcoholism.
  • Excessive drinking, even wine, can lead to liver cirrhosis.
  • Heavy wine drinkers are much more prone to depression than those that drink in moderation.
  • Excessive wine drinking leads to higher calorie intake and weight gain.

The bottom line is to stick to the recommended 1-1.5 glass of wine for women and 1-2 glasses of wine for men per day. Also, it is recommended to go without alcohol for 1-2 days a week.

Anything when enjoyed in moderation can be very beneficial for health, even wine. So, pick up that glass of red wine and relax!

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Belinda Andia
September 06 at 06:57:46

Mukimo is a loved Kenyan delicacy.  There are many ways of making mukimo.

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Olive S.
August 04 at 06:03:33

Ada Pradhaman is a classic, traditional sweet dish from ‘God’s own Country’, Kerala, India.This delectable dessert forms an important part of the Malayali festivals,‘Vishu’and ‘Onam’. An integral part of the ‘Onam Sadhya’a traditional vegetarian feast, Ada Pradhamanuses rice flakes and coconut milk as the main ingredients. The coconut milk used is of different consistencies, which is essential to get the dish right.

Currently, our diet is more carbohydrate-based with lots of grainy and sugary foods. However, human diet was not always like this. The absence of the diseases of affluence amongst the hunter-gatherers of the modern world has led the evolutionary biologists to link it to the Stone Age diets and metabolism, which slowly became redundant with modernization.


Ingredients required:

  • ½ cup rice Ada
  • 1 ¼ cup jaggery
  • 1 ¼ cup thin coconut milk
  • ½ cup thick coconut milk
  • 4-5 tbsp. ghee (clarified butter)
  • 2 tbsp. coconut, cut into small pieces
  • 2 tbsp. cashew nuts
  • 2 tbsp. raisins
  • ¼ tsp. cardamom powder

Cooking Instructions:

  • Boil water and soak the Rice Ada in it for 30 minutes. Now wash the Ada 2 times in cold water
  • In ½ cup of warm water, dissolve the jaggery and strain to remove any impurities.
  • Heat 2 tbsp. ghee in a pan and fry the coconut pieces, raisins and cashew nuts. Keep them aside.
  • Heat remaining ghee in the same pan and fry the Ada in low flame for 5 minutes.
  • Now add the jaggery syrup and cook the Ada until the mixture becomes thick, stirring
  • Now, add 1¼ cup of the thin coconut milk and cook again until the Ada softens into a thick
  • Add the thick coconut milk, fried coconut pieces, cashews, raisins and the cardamom powder.
  • Do not cook the Ada after adding the thick coconut milk.
  • Allow it to cool and for the flavors to blend in.

Delicious Ada Pradhaman is ready to be slurped up along with the other scrumptious food items of the Onam Sadhya!

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Belinda Andia
September 06 at 05:29:15

It is a delicacy in the Central part of Kenya. Githeri/Muthere/Maenjera is a mixture of maize and beans ( Any type of beans can be used).Some people prefer cooking it with fresh soft maize while others use hard dry maize.

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Amrita Sinha
August 01 at 09:12:32

Get beckie's recipe for Aussie Chicken at http://allrecipes.com/recipe/aussie-c...

This baked chicken dish is loaded with bacon, honey mustard sauce, mushrooms and Colby-Monterey Jack cheese. There are a few steps to get it ready, but the taste will surely be worth the effort.

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Lizelle Thomas
August 30 at 02:17:07

Ingredients:


  • 2 free range chicken breasts (boneless and skinless), halved
  • 1 teaspoon of olive oil

For the Spice rub:


  • ½ teaspoon ground cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of garlic powder
  • Salt and coarsely ground pepper, to taste

For the Avocado Salsa:


  • 1 cup of diced red tomato
  • 1 cup avocado, pitted and diced
  • ½ cup diced cucumber
  • ¼ cup diced red onion
  • ¼ cup minced fresh cilantro leaves
  • 2 tablespoons of fresh lime juice
  • Salt and coarsely ground pepper

Directions:


  1. Combine together all spice rub ingredients in a large bowl and add the chicken. Rub the spice mixture evenly on all sides and set aside.
  2. Mix together all ingredients for the avocado salsa in a separate bowl, season to taste with salt and pepper and toss to combine. Cover bowl and chill before serving.
  3. In a medium skillet, apply medium-high heat and add the oil. Add and cook the chicken for 10 to 12 minutes while stirring occasionally, or until the meat is thoroughly cooked.
  4. Portion the chicken on individual serving plates and serve with avocado salsa on top.

Nutrition Facts (per serving):

Calories: 277Protein: 33.25gCarbs: 10.75g
Fat: 11.5gFiber: 5.75gSugar: 4g
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Yuni Pratiwi
August 23 at 00:06:09

Sukun or breadfruit is very popular snack in Indonesia. Sukun means “without seeds” in Javanese. It can be made into flour, chips or fritters. Choose ripe sukun because unripe sukun might taste very bitter if you fry it. Although it looks ugly, it is very delicious!


Ingredient:

  • 1 sukun

Seasoning:

  • Salt
  • 2 cloves garlic
  • 1 tsp coriander


Instructions:

  1. Grind all seasoning ingredients
  2. Add 250ml of water
  3. Soak sliced sukun for 15 minutes.
  4. Fry until it turns golden brown.
  5. Serve and enjoy!
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Mei K.
August 10 at 02:11:00

Tinolang Manok or Chicken in ginger broth is a traditional Filipino soup dish that is very easy to prepare. It is best with papaya or chayote and chili pepper leaves. This dish is ready in 35 minutes.


Ingredients:

  • 2 tbsp cooking oil
  • 2 pounds of chicken, cut into serving pieces
  • 1⁄2 cup of chicken liver (optional)
  • 1 thumb size piece of ginger, cut into strips
  • 4 cloves of garlic, peeled and minced
  • 1 small red onion, chopped
  • 1-2 pieces of green papaya or chayote, peeled with seed removed and cut into wedges
  • 1 bundle of chili pepper leaves, moringa (Malang gay leaves), or spinach
  • 8 cups of water
  • 3 tbsp fish sauce
  • Salt and pepper to taste


Instructions:

  1. Heat the cooking oil in a large pot over medium-high heat.Add the garlic and onion sauté until onion becomes translucent.
  2. Add the ginger and cook for about 4 minutes.
  3. Add the chicken and fish sauce, stirring occasionally until the chicken is lightly browned.
  4. Pour in the water and bring to boil.Reduce the heat to medium-low then let the soup simmer for 10 minutes.Occasionally skim off any excess oil.
  5. Add the chayote or green papaya and simmer for another 5 minutes or until chayote/green papaya are tender.
  6. Add the chicken liver, have a quick stir, cover and cook for another 3 more minutes.
  7. Add salt and pepper to taste.
  8. Turn off the heat and add leafy greens of your choice.
  9. Serve hot with steamed rice.
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Yogendra Singh
August 03 at 06:47:55

Corn is a blessing on earth..There are "n" number of recipes of corn but this one here is one of the yummiest I have ever tried. My son had loved it and my husband had been longing for it many times at home until one day I finally succeeded in making the yummy Crispy Spicy Corn. Kids simply love to savor it...

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Olive S.
August 04 at 02:24:36

Antibiotics are drugs that kill or inhibit the growth of bacteria. Human body is tuned to heal by itself through its immunity. However, the use of synthetic antibiotics has curbed the body’s natural ability to fight diseases. Human body is tuned to heal by itself through its immunity. However, the use of synthetic antibiotics has curbed the body’s natural ability to fight diseases.

It is a forgotten concept that nature has given us foods and herbs that are also superb antibiotics. Bacteria have not become resistant to them yet.

Surprisingly, most of these foods are commonly found in our kitchen. These natural astringents clean our body of bacteria without any side effects.

Let’s have a look at a few of the food antibiotics:


  1.  1. Honey and Cinnamon

    Honey is known from the ancient times for its antibiotic properties. The hydrogen peroxide present in honey along with its low pH can kill a broad spectrum of bacteria including flesh eating bacteria and MRSA.A skin protectant, honey can be ingested to protect from sore throat and also flush toxins from the body.

    The essential oils in cinnamon have antifungal and antibacterial properties. Honey and cinnamon together has an overall effect to boost white blood cells and fight diseases.

  2.  2. Garlic and Ginger

    Raw garlic contains ‘allicin’, a compound that is similar to Penicillin in that, it can kill bacteria that causes cold, inflammation, infections, etc. A potent antioxidant, garlic removes free radicals from the body and boosts immunity. It can also be applied
    directly to wounds and cuts for fast healing.

    Fresh ginger has the ability to fight food-borne bacteria like Salmonella, Campylobacter, Listeria, etc. Its natural antibiotic effect
    helps combat indigestion. A cup of ginger tea can ease sore throat and an upset stomach.


      3.Turmeric

    Turmeric contains ‘curcumin’, which can kill Helicobacter pylori that causes gastroduodenal ulcers. It provides relief from allergic rhinitis and diminishes gastric damage.Turmeric is also effective against skin infections.



    4.Virgin coconut oil

    This is one of the most amazing gifts from Mother Nature. A medium-chain fatty acid called lauric acid, present in coconut oil, has the power to destroy pathogens by dissolving their outer protective envelope. Coconut oil has antibacterial, antiprotozoal and antiviral effects and its goodness is extended to boosting immunity and balancing cholesterol, blood sugar and thyroid levels in the body.


    6.Herbs

    Oregano is widely used in many food dishes. Thymol and carvacrol, present in oregano oil inhibits the growth of bacteria like Pseudomonas aeruginosa and Staphylococcus aureus that cause skin infections.

    Other herbal oils like thyme, mint, rosemary, sage, basil, etc. contain certain compounds that can be used for both internal and external treatments of wounds, common cold, respiratory infections and digestive problems.


    5.Probiotics

    Probiotic milk or yoghurt contain Lactobacillus acidophilus, Bifidobacterium longum,etc., that indirectly acts as antibiotics by increasing the number of beneficial gut bacteria. These gut bacteria then fight against the harmful bacteria that affect the digestive system.

    These are only a few of the natural food antibiotics that you can add to your diet and keep your body healthy and disease free. Also, it is very important to research the food antibiotics before you include them in your diet. You might be allergic to a few of them and that would be counterproductive.


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Yuni Pratiwi
August 18 at 01:54:38

Oseng tempe is one of the most common Indonesian cuisine. Oseng is a Indonesian slang that is influenced by Javanese language. Oseng means stir-fry.


Ingredients:

  • 1 medium piece tempe
  • 100 grams green bean

Seasoning:

  • 2 cloves garlic
  • 2 cloves onion
  • 2 small size green tomatoes
  • 1/8 palm sugar
  • 1 bay leaf
  • Chilies (optional)
  • 2 spoon soy sauce
  • 1 slice galingale


Instructions:

  1. Dice the tempe and chop the green beans & tomatoes. And Slice the garlic & onion
  2. Fry the tempe for 2 minutes
  3. Stir-fry the onion and garlic
  4. Add the bay leaf, galingale and chilies (optional)
  5. Add the green beans, salt and palm sugar
  6. Add some water (100ml) and add the tempe
  7. Add the soy sauce
  8. Stir until cook
  9. Serve
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Sam Hinchy
August 31 at 01:09:16

Ingredients:


  • 1 tablespoon of extra virgin olive oil
  • 4 large, free-range chicken thigh (meat only)
  • 1 cuphomemade chicken stock
  • 2 tablespoons ofgrass fed butter
  • 1 cup sliced red onion
  • ½ pound raw shiitake mushrooms
  • ½ cup dry white wine or apple cider vinegar
  • ¼ cup coconut cream
  • 1 tablespoon of arrowroot starch
  • Salt and black pepper, to taste

Directions:


  1. Season the chicken with salt and black pepper on both sides and set aside.
  2. Melt the butter in a non-stick pan over medium-high heat and add the chicken. Fry the chicken skin-side down for about 10 minutes, or until golden brown. Transfer into a casserole dish and set aside.
  3. In the same pan, sauté the onions for 2 to 3 minutes and stir in the mushrooms. Cook until the mushroom is soft and tender and pour in the wine/vinegar and stock. Bring to a boil while scraping the browned bits on the bottom of the pan.
  4. Add into the casserole dish together with the cream and arrowroot starch. Mix to combine and bring it to a boil. Season to taste with salt and pepper, reduce to low heat and simmer for 30 to 35 minutes.
  5. When the chicken is thoroughly cooked and the sauce has thickened, remove from heat and set aside to cool.
  6. Serve warm in the casserole or transfer into a serving bowl.

Nutrition Facts (per serving):

Calories:350.5Protein:32gCarbs:13.25g
Fat:18gFiber:2.38gSugar:3.5g
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Rizvi K.
August 22 at 05:47:46

Coffee is one of the most frequently consumed drinks in the world. In the U.S., over 50% citizens drink coffee each and every day. The commonly specified factors for coffee consumption are its stimulatory effects, flavor, and aroma.


Common Benefits of Coffee


Coffee is a good source of anti-oxidants and the protective benefits of coffee are recommended in a number of conditions. The modern research shows that moderate coffee consumption contains numerous benefits, including:

  • Cuts down the risk of alcoholic cirrhosis
  • Reduces risk of diabetes type 2 symptoms
  • Decreases risk of developing gallstones
  • Stops the growth of colon and liver cancer
  • Enhances cognitive function
  • Decreases headache/migraine intensity
  • Minimizes the risk of Parkinson’s disease
  • Boosts stamina in long-duration activities
  • Decreases the risk of liver destruction in people at high-risk for liver disease

Coffee and Liver Health


Drinking coffee, moderately, can aid in good liver health in line with a new study. The research revealed in the journal Hepatology uncovered that people who drink 3 or more cups of decaffeinated or regular coffee a day had lower amounts of abnormal liver enzymes which might be viewed as a sign of harmed liver cells.

Coffee must be taken without sugar. If sugar is added in, it reduces the effects of caffeine. Also, opt for less milk or ideally without milk.


How much Coffee Should you Drink?


All these encouraging benefits don’t mean that you can now consume limitless amounts of coffee. There are limits and, of course, moderation is the key to good health.

How much coffee you can consume before going through the adverse reactions of caffeine overdose, depends on each person. Age, weight, health background and tolerance for coffee all must be taken into consideration.

In accordance with Mayo Clinic, the safety limit for healthy adults is apparently 400 milligrams of caffeine daily. You consume this amount if you consume 4 cups of brewed coffee or more than 5 shots of espresso. Take into account that you're taking in more caffeine if you’re having energy drinks or Coke, so you really need to add this to your daily amount.


Caffeine Safety Measures

Caffeine isn’t advisable for youngsters under the age of 12.
It’s also not suitable for teenagers, but everyone knows that nowadays younger people take in coffee and other energizing beverages to keep up with school and work needs. People younger than 18 should control themselves to 100 milligrams of caffeine on a daily basis.
People with heart disease, diabetes type 2 symptoms and pregnant or nursing women should never consume over 200 milligrams of caffeine per day and talk about this with their doctor.

It is true that consuming coffee can defend you from developing liver disease and can additionally help those who already have some amount of liver problem. But remember moderation is the key. Anything in excess is bad for you, even water.

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Belinda Andia
September 06 at 07:48:49

People love eating soft layered chapatis but hate making them.  The excuse will always be that it’s time consuming and it requires skills. Oh well!  Maybe its true but the end result is always worth it.  Right?

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Olive S.
August 04 at 03:44:10

It is said that ‘When in Rome, be like the Romans’!As you travel to various places, you come across traditions that you had never heard of before. Just like every country in the world is unique in their cuisines, so are their food etiquettes and customs.

As such, ignorance can offend people. No matter how weird a custom might appear, it is always great to adapt to them when traveling. So before your next trip to some awesome country, take stock of the following food traditions and you will master eating just like a local:

Some of the most dangerous foods are the ones that we use every day in our kitchen. Harmful by nature or by accident, we chose to ignore the danger posed by these foods and continue indulging in them.


 1.Some tea?

In England, it is extremely rude to make a tinkling sound with the spoon while stirring your tea. So, the spoon should never touch the cup walls. Place the spoon in the saucer after stirring instead of leaving it in the cup.


 2.Make a toast!

In Austria, during a toast, never forget to make eye contact with each person you clink your glass with. It is considered unlucky and rude.


 3. No hands, please!

In Chile, it is extremely offensive to eat food with bare hands. Food should be eaten with proper cutlery only and not touched with hands at all.


4.Milk after dinner?

Never order cappuccinos or milky drinks after dinner in Italy, unless you want to stand out as a tourist.Milk after a meal is seen as hampering digestion and is a complete no-no in Italy.


5.Slurp your noodles!

Contrary to popular belief, in Japan, slurping your noodles is not only acceptable but is also a sign that you have really enjoyed your meal. Slurping aloud is believed to enhance the noodles’ taste.


6.Fork it!

In Thailand, it is very crass and inferior to tear food with a fork and put it in your mouth. The fork is used only to push food into the spoon, which is then used to put food into the mouth.


7. No salt and pepper!

While dining in Egypt, never ask for salt and pepper. That is akin to telling the chef that his cooking is not up to the mark. A huge offence, apparently!


8.Right or left?

In many Middle Eastern countries, touching the food with left hand is considered very offensive. Only the right hand should be used to reach out for food and also eat it.


9.Latecomer!

In Tanzania, reaching on time for a meal is considered an insult. You are expected to be at least 20 minutes late for your meal!


10.Just keep pouring!

In Korea, it is exceptionally rude to pour yourself a drink. You should wait or ask for someone to pour it for you!


11.Clean up!

In China, it is considered rude to eat all the food on your plate. Always leave some food on your plate to show your host did a good job of feeding you.


12.Share food!

In Ethiopia, it is very insulting not to share your food with the person sitting next to you. Food portions are large there for this very reason.

These are only a few of the weird food traditions. There are many more such food customs that are indicative of a country’s culture, thoughts and beliefs.


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Mei K.
August 10 at 07:26:26

Caldereta is an another traditional Filipino recipe that is serve during special occasions. It one of many Spanish-influenced dish that have become part of Filipino cuisine. Traditionally, goat meat I used as the main ingredient. But nowadays beef, chicken and pork are now used. The key to have a tender juicy beef is first marinate the beef and then browned before being slowly cooked in tomato sauce mixture, using pressure cooker is another option. Don’t forget the liver spread it makes the caldereta more flavorful and it thicken the sauce. So let’s get started.


Ingredients:

  • 1 ½ lbs stewing beef, cut into strips
  • ½ cup vinegar
  • 6 whole peppercorns, crushed
  • 4 cloves garlic, crushed
  • 4 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 cup tomato sauce
  • 1 bay leaf

  • 2 teaspoons sea salt
  • 1 teaspoon sugar
  • 2 cups water or more, as needed
  • 1 red bell pepper, cut into strips
  • 1 small carrot, peeled and diced
  • 1 potato, peeled and diced
  • 1 teaspoon Tabasco sauce or your favorite hot sauce
  • ¼ cup liver spread
  • ½ cup frozen peas
  • Grated cheddar cheese (optional)

Instructions:

  1. In a bowl, combine vinegar, crushed peppercorns and garlic. Stir in the beef, cover with plastic wrap and let marinate in the fridge for 1 hour.
  2. While the beef is marinating, prepare all the vegetables needed for this dish.
  3. After an hour, remove the beef from the marinade and let it drain for few minutes.
  4. Using a heavy pan, Sauté the onion until translucent , brown the beef in hot oil a few pieces at a time.
  5. Add carrots ,potatoes and hot sauce.
  6. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a boil, lower the heat, cover and simmer for 1 ½ to 2 hours or until the beef is tender, stirring constantly and adding more water as needed.
  7. Add the liver paste, green peas and cheese. Stir and cook for another 5 minutes.
  8. Add the red pepper, Cover and simmer for 10 more minutes.
  9. Transfer into a serving plate.Serve as is or with steamed rice.
  10. Enjoy!
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Olive S.
August 03 at 07:18:58

When they say ‘poles apart’, there is some truth in it!When we think about our planet’s polar regions, an image of huge ice glaciers, a calm ocean and numerous penguins and polar bears come to our mind. As such, the Arctic and the Antarctic regions are all about surviving amidst extreme cold conditions while still being able to find food daily, which is as rare as finding fresh supply of fruits and vegetables.fresh supply of fruits and vegetables.

For one, hypothermia and hunger go hand-in-hand at the Poles. The colder it is, the hungrier you become. And your body can generate heat only when fed well.When surviving daily in itself is a humongous task in the Polar Regions, culinary variations can hardly be expected.

So, what do the locals eat? First of all, there is a huge difference in the cuisine between the Arctic zone and the Antarctic zone. But one thing is common to both regions- foods that induce body heat, like meat or high-fat items like cheese.Arctic zone and the Antarctic zone. But one thing is common to both regions- foods that induce body heat, like meat or high fat items like cheese.


Foods from the Arctic- A peek into the Inuit culture

The Inuits are the indigenous people of the Arctic region inhabiting Greenland, Alaska and Canada. The word ‘Eskimo’ is a pejorative used for the Inuit people. The Inuits follow a diet that is low in carbohydrates and very high in protein and fat. The most common food is meat. This meat-based diet provides them with essential vitamins along with proteins.Inuits mostly eat their meat fresh and raw or freshly frozen.


Hunting

Inuits are traditional hunters and fishers. They hunt the commonly available animals like polar bears, Arctic fox, caribou, birds, etc. They use ‘qajaq’ or ‘kayaks to hunt whales, seals, walrus and other fishes. All these animals are preserved to be used in the long winter months when finding food is next to impossible.

Plant food

Since plant-cultivation is mostly not possible in the Arctic, the Inuits resort to collecting what is available in the summers and then preserving them for the future. These include berries, grasses, roots, stems, tubers and ‘kuannig’ (edible seaweed).

Preserved animals

During the extreme winter months, the animals hunted and preserved, are eaten. From huge whales to polar bears, everything is preserved naturally in the ice. At first, the pungent stench of the preserved animal is overwhelming. But without many options at hand, the Inuits eat the animals in parts- one whale fin today, a polar bear head tomorrow and so on.

Western food:

The Inuits do have general stores that supply them with imported, processed foods from time to time. Surprisingly, beer is readily available.

Nonetheless, a day in an Inuit village is a traveler’s idea of visiting a different version of paradise!


Foods from the Antarctic- an explorer’s nirvana

Unlike the Artic region, the Antarctic region does not have permanent residents. Most of them are visitors and explorers that stay there for a short time. Foods in most part are preserved just like in the Arctic and they are high in fat content for constant energy. But most food items are shipped in from different places. As such, a few food recipes have evolved in the course of time that representsAntarctica.

Pemmican(meat-bar)

Pemmican is a low water food that originates in native America. It is a compact meat bar that provides high energy and has a very long shelf life. Along with sledging biscuits, pemmican is a must for an explorer in the Antarctic.

Sledging biscuit

A staple diet while exploring around, sledding biscuits are high-energy food that can be eaten and stored for a long time. They can be topped with butter, cheese or marmite or crumbled and mixed with pemmican and water to make hoosh.

Hoosh

Hoosh is a simple stew made by mixing pemmican, sledding biscuit and Antarctic snow. This stew can be heated and consumed when exploring out in the open. The Polar Regions are different universes altogether. Their interesting lifestyle and food habits are unique as well. A visit to the Poles is a must for every ardent traveler who wants to see worlds within worlds!

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Yogendra Singh
August 03 at 06:55:27

How to make -Paneer Butter Masala - Restaurant Style Paneer Makhani Butter Paneer - Paneer Butter Masala - Indian Vegetarian Recipe.

"SUBSCRIBE" here to get updated on every new recipe - http://www.youtube.com/user/meenakshi...

Give it a "LIKE" if You enjoyed the recipe!

Thanks for watching

Happy Cooking!

Regards

Meenakshi

*********

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Yuni Pratiwi
August 16 at 07:45:39

Ayam betutu is a Balinese dish of steamed or roasted chicken and rich seasoning. This highly seasoned and spiced dish is a popular dish in Bali and Lombok, Indonesia.


Ingredients:

  • ½ Chicken breast (500 grams)

Seasoning:

  • 2 lemon grass
  • 5 cloves onion
  • 5 cloves garlic
  • ½ terasi (shrimp paste)
  • Turmeric
  • 1/16 palm sugar

  • 3 candlenuts
  • Chilies (optional )
  • Ginger
  • Galangal
  • 1 tsp coriander
  • 2 lime leaves
  • ½ tsp pepper
  • Salt


Instructions:

  1. Grind all the ingredients except the galangal, ginger, turmeric and lemon grass
  2. Add the lemon grass and stir-fry it
  3. Add some water (700 ml) and add the chicken
  4. Boil it for 60 minutes
  5. Put it in the oven for 15 minutes (optional)
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Rizvi K.
August 23 at 01:57:07

For half a century researchers told us that an excessive amount of saturated fat was terrible for our hearts, and encouraged us to switch to polyunsaturated fats in its place. It ends up that polyunsaturated fats are not all equal, and many of them, in fact, maximize the chances of heart disease and death.

With a whole lot contradicting information around, it can be hard to find out what to believe. You’ll find out in this article, health is all about balance. Too little or too much of any nutrient can result in problems.

Luckily, you don't need to give up meat completely to enhance your own health and protect the well being of the planet.


Why Our Body Needs Fat

Almost all natural foods have some fat. It is in foods mainly because both animals and plants use fats as the most affordable approach to store energy. It is essential for their development, growth, and function when there's a deficiency of food supply.

A number of specific dietary fats have other important functions. We're similar to other animals so we do need some fat from our diet to live. And while on the whole, as with anything else, too much fat is not good, a specific amount is completely suitable for good health.


What Fats Should I Eat?

In the last half of the 20th century, medical professionals and nutrition experts agreed: an excessive amount saturated fat was terrible for the heart.

The recommendations were very clear: If you want to protect yourself from heart problems and keep your blood vessels free from build-up, you need to increase polyunsaturated fats and minimize saturated fats in your diet.

But just lately, there’s been a change in medical understanding.

  • Saturated fats don’t appear to be as bad for us as medical professionals used to believe.
  • Polyunsaturated fats are not the same in their effects.
  • And the kind of polyunsaturated fat you consume may be just as vital as how much of it you consume.

Benefits of Fats

  • Our body makes use of the fat we eat, and fats we make from other nutrients in the bodies, to deliver the energy for a lot of our life-functions.
  • The additional calories that we eat, but do not have to use instantly, are stored for future use in specific fat cells.
  • Dietary fats that happen to be important for growth development and cell functions, but can't be made by our body’s processes.
  • Fats are a component of myelin- a fatty material which wraps around our nerve cells in order that they can send electrical messages. Our brains have huge amounts of essential fats.
  • All our body cells really need to have some fats as essential parts of cell membranes, managing what goes out and in of our cells.
  • Producing steroid hormones necessary to control lots of bodily processes.

How to Eat More Healthy Fats

Try to eat more avocado oil, avocados, olive oil, and olives, some seafood, and some eggs, and don’t go crazy with the seeds and nuts. Always try to eat fresh, natural, preferably virgin fats that haven’t been ruined by heat, light, or time. Saturated fat is fairly neutral, a staple part of mitochondrial membranes. If you don’t eat sufficient, your body can just make more.

The low-meat diet included lentils, rice, squash, tomatoes, garlic, onions, mangoes, granola, and bananas, all lustrous sources of prebiotic fiber.

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Olive S.
August 05 at 00:52:00

Malabar meen curry is a famous Malabari food that hails from the coastal region of Kerala, India. Malabari food is known for rich flavors, distinct tastes and variety. A popular dish amongst the foodies of the coasts, Malabar meen curry uses the very healthy coconut oil and grated coconut as its main ingredients that make this dish a visual as well as a sensory gastronomic experience.


Ingredients required:

(Servings: 3)

  • 250 grams Seerfish or Therachi fish, cut into pieces
  • ½ cup fresh coconut, grated
  •  2 tbsp. chopped shallots
  •  5-7 garlic pods, chopped
  • 1 inch ginger, chopped
  • 1 medium tomato
  •  ¼ tsp. red chili paste
  • 2 green chilies
  •  ½ tsp. turmeric powder




  •  1 tsp. coriander powder
  •  5-7 tbsp. coconut oil
  •  2 dry red chilies
  • Salt to taste
  •  ½ tsp. mustard seeds
  •  1 sprig curry leaves
  • ½ cup tamarind puree
  •  1 cup water

Cooking Instructions:

  •  Grind turmeric powder and grated coconut with a little water and make a fine paste.
  • Grind the shallots, garlic, ginger, tomatoes and green chilies into a spice paste.
  • Heat 2 tbsp. coconut oil in a pan and fry the coconut paste until it turns golden in color.
  •  Add turmeric, salt and coriander powder and cook for 3 minutes, stirring continuously.
  •  Now add the spice paste and cook for another 2 minutes.
  •  Add the fish pieces, mix well and cook for about 4-5 minutes until they become well coated with the mixture. Keep them aside.
  • Heat remaining oil in another pan. Fry red chilies, mustard seeds and curry leaves until they start to crackle.
  •  Now add the tamarind puree and 1-cup water. Stir well and cook until the curry starts boiling.
  •  Now add the fish pieces and the spice mixture. Adjust salt as required and simmer the fish curry for about 5-7 minutes, stirring gently.
  •  Remove from heat and serve hot.

Creamy and zesty Malabar Meen curry is ready to be served with hot, steamed rice. The unique aroma and taste of this coastal cuisine is sure to make you sigh with pleasure!

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Yogendra Singh
July 27 at 07:23:03

Ingredients:

Prepare Aloo koftay:

  • Aloo (Potatoes) boiled & mashed 500 gms
  • Bread crumbs 4 tbs
  • Lal mirch powder (Red chili powder) ½ tsp
  • Chaat masala ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Hara dhania (Fresh coriander) 1 & ½ tbs
  • Oil for frying

Prepare Gravy:

  • Oil 2 tbs
  • Pyaz (Onion) cubes 1 large
  • Lehsan (Garlic) 2 cloves
  • Adrak (Ginger) ½ inch piece
  • Tamatar (Tomatoes) cubes 2 medium
  • Oil 4 tbs
  • Darchini (Cinnamon stick) 1
  • Laung (Cloves) 2
  • Hari elaichi (Cardamom) 1-2
  • Zeera (Cumin seeds) ½ tsp
  • Haldee powder (Turmeric powder) ¼ tsp
  • Lal mirch powder (Red chili powder) 1 tsp
  • Dhania powder (Coriander powder) ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 & ½ Cups
  • Garam masala powder ½ tsp
  • Qasuri methi (Dried fenugreek leaves) 2 tsp
  • Oil for frying
  • Cream for garnishing
  • Hara dhania (Fresh coriander)

Directions:

Prepare Aloo Koftay:

  • In mashed potaoes,add bread crumbs,red chili powder,chaat masala,salt,fresh coriander and mix well, let it rest for 15 minutes.
  • Take a small mixture and make 8-10 koftay (balls) of equal sizes and set aside.

Prepare Gravy:

  • In frying pan,add oil,onion,garlic,ginger and fry until translucent & set aside.
  • In the same frying pan,add tomatoes and cook until soft (2-3 minutes) & set aside.
  • In blender,add onions and tomatoes and blend until pureed & set aside.
  • In pot,add oil,cinnamon stick,cloves,cardamom and mix.
  • Add cumin seeds and mix,add tomato & onion puree,mix well,add turmeric powder,red chili powder, coriander powder and salt,mix and cook until oil separates.
  • Add water,mix well and bring it to boil and cook for 2-3 minutes.
  • Add garam masala powder,dried fenugreek leaves and mix well.
  • In wok,heat oil and fry aloo koftay until golden brown.
  • On serving plate,pour gravy and place fried aloo koftay,garnish with cream,fresh coriander & serve.

Tip:

  • You can also use corn flour for binding potato balls.
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Yuni Pratiwi
August 18 at 03:32:12

Semur is a stew made with Indonesia ingredients and seasonings. Semur can be made with beef, pork, chicken or egg. If you are a vegetarian, you can just replace it with tofu & tempe.



Ingredients:

  • 250 grams chicken
  • 1 medium size carrot
  • 2 potatoes
  • 10 telur puyuh (quail eggs) or chicken eggs

Seasoning:

  • 1 lemon grass
  • 3 cloves onion
  • 3 cloves garlic
  • 1 slice of ginger
  • 1 small size palm sugar
  • Salt & pepper
  • 1 tsp nutmeg powder
  • 2 spoon soy sauce


Instructions:

  1. Grind the onions, garlic, salt, pepper, ginger, and nutmeg powder
  2. Dice the carrot & potatoes
  3. Stir fry the grinded ingredients & lemon grass
  4. Add the chicken & eggs
  5. Add the carrot & potatoes
  6. Add 300ml water
  7. Add the palm sugar
  8. Add the soy sauce
  9. Serve
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Diplip C.
November 23 at 05:15:29

Food is the most important thing that determines the physiological as well as emotional state of any animal. When hungry, eating food satiates and calms the mind and the stomach. Hunger is directly linked to alertness, which gives way to irritability and this emotional reaction encourages any animal to find food. The word that catches the eye here is ‘emotional reaction’. Everyone knows about the biological significance of food in providing energy and maintaining the overall health.

So, what has food got to do with emotions? Ever wondered why you feel extremely good when you eat sugary food or “junk” food? This ‘feel-good’ factor that food imparts is what is called “emotional eating” and is linked to feeling sad or happy.This subjective, internal state of mind is called “mood”. Humans eat a variety of food under different circumstances that are interconnected to mood.

Food and Mood relationship

There are many scientific reasons for mood changes or swings. But the most distinctive reason is food and eating habits.

There is a direct correlation between negative moods and unhealthy foods, and positive moods and healthy foods. For example, you might binge on chocolate ice cream because your mood is bad. The sugar spike instantly makes you feel good, but then leaves you feeling cranky and irritated later.

Researches also say that even in a happy or positive mood, the body craves sugar. The only difference is, when you are happy you might opt for berries or a banana or peanut butter, whereas in a bad mood you chose only unhealthy sugar, chocolates or cookies.

Food and Mood maintenance

It is not enough just to eat the right kind of food to maintain a healthy mood. The foundation of good mood hygiene lies very much in our lifestyle. A good nutrition strategy increases our happiness quotient and overall health:

Eat enough and only what is required

An empty stomach and dip in blood sugar tends to make you irritated. The moment you eat good, tasty food you feel better. So, it is very important to eat the right quantity of food, just enough to stabilize the blood sugar, but not too much to make you feel lethargic and sleepy. 

Avoid skipping meals

Eating at the right time is as important as eating at all. Skipping a meal, especially breakfast, keeps you feeling tired throughout the day. There is a spike in food cravings, resulting in a foul mood and overeating. Moreover, skipping meals can lead to many digestive irregularities, which in turn increase stress. 

Avoid the wrong foods 

Before eating mood-enhancing foods, it is necessary to decide the right kind of food to stock up your pantry. Avoid the bad mood culprits like sugar and refined foods, which decrease the body’s ability to maintain a stable blood sugar level as well as the capacity to fight infections and handle pains. Caffeine interferes with the production of Serotonin in the body leading to mood swings, less sexual desire, appetite, sleep and memory. Dairy contains certain allergens that increase anxiety, fatigue, gas, irritability, headaches, etc.

Foods that enhance mood

A balanced mood requires a balanced diet. Here is a list of the best foods for a healthy and happy life:

Omega 3 Fatty Acids 

Apart from lowering the cholesterol levels in the body and improving heart function, omega 3 fatty acids found in salmon, mackerels, egg yolk, walnuts, flax seeds, etc. improve mental health and fights depression. 

Vitamins

Thiamine or Vitamin B1 deficiency leads to fatigue, mood swings and less confidence. Some Thiamine rich foods include eggs, asparagus, potatoes, oranges, etc. Folic acid or Vitamin B9 is recommended to pregnant women to fight depression and enhance mood. Foods rich in folate are spinach, broccoli, nuts, kale, citrus fruits, etc.

 Iron

 Iron deficiencies result in lack of oxygen in blood leading to fatigue, pain and lethargy. Iron rich foods like red meat, liver, broccoli, sardines, etc. can help to alleviate the symptoms.

Water

 Adehydrated body tends to be more fatigued and stressed, leading to emotional instability, less concentration, anxiety and depression. Hence, drink water at regular intervals to avoid dehydration.


It also helps to keep a food-mood diary to know more about how certain foods affect your mood. This can result in not only planning healthy meals for a positive impact but would also make you feel happier and more accomplished!

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Belinda Andia
September 06 at 07:40:15

Apart from Chapati, Kenyan Pilau is always on the menu during special functions.Every woman wants to be perfect in making Pilau. There’s a feeling of satisfaction when you see the rice having the right texture after it has cooked.

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Yuni Pratiwi
August 17 at 02:34:30

Karedok is Sundanese signature dish. Sundanese is a tribe from West Java. Karedok is a raw vegetable salad with peanut sauce.


Ingredients:

  • 100 rams bean sprout
  • Lime (Optional)
  • 50 grams leunca (black night shade) – Pick up the green one (unripe)
  • 4 long beans
  • ½ or 1 cucumber
  • 2 basil

Seasoning:

  • 2 spoon peanut
  • 3 cloves garlic
  • ½ galangal
  • Salt
  • Chilies (optional)
  • 1 small size palm sugar
  • 3 tamarind


Instructions:

  1. Fry the peanut until it cook
  2. While we wait for the peanut, soak the tamarind into 50 ml water
  3. Grind the fried peanut with all of the seasoning
  4. Add the tamarind water
  5. Mix it well
  6. Chop the long beans and cucumber and pour the sauce on top of it
  7. Serve
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Sam Hinchy
August 30 at 04:44:57

Ingredients:


  • 8 grass fed veal cutlets
  • 2medium zucchini, quartered lengthwise
  • 2 yellow sweet pepper, sliced into strips (about 12)
  • ¼ cup balsamic vinegar
  • 2 teaspoons of garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons of extra virgin olive oil
  • Salt and black pepper, to taste

Directions:


  1. Flatten the veal cutlets with a mallet until the desired thickness is achieved. Season both sides with salt and pepper and set aside.
  2. Preheat gas grill to medium-high heat and lightly brush the grid with oil. Combine the together the balsamic vinegar, oil, garlic powder and onion powder in a small bowl, mix until well combined and set aside.
  3. Season the quartered zucchini with salt and pepper and grill for 2 to 3 minutes on each side. Remove from grill and transfer to a plate.
  4. Tightly roll the veal cutlet around each grilled zucchini quarter together with a slice of sweet pepper. Secure the end with a toothpick and repeat the procedure with the remaining ingredients.
  5. Brush the veal rolls evenly on all sides with vinegar-oil mixture. Grill the veal rolls for 3 to 4 minutes on each side while turning it occasionally to cook evenly.
  6. Remove from grill, transfer to a serving platter and remove the toothpicks. Serve immediately.

Nutrition Facts (per serving):

Calories:298.25Protein:3.75gCarbs:13.25g
Fat:10.75gFiber:2.01gSugar:4.75g
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Mei K.
November 28 at 03:57:32

Kani Salad (Crab salad) is a popular Japanese side dish, composed of cucumber, crab sticks, carrots and Japanese mayo. When making Kani salad, note that cucumber release lot of liquid, so it’s better to put a little salt then gently squeeze the cucumber, it reduces the water and it makes the cucumber a little crisp. Use Japanese mayo only (kewpie), the taste will be much different if you use other mayonnaise. You can find it in most Asian stores.

Here’s the recipe for your California Maki

  • ½ medium size carrot
  • 1 cup shredded crab meat
  • 2 slices of mango
  • Nori wrapper (for garnish)
  • 1 tbsp masago/fish roe ( for garnish)
  • Japanese Mayonnaise

Directions:

  1. Prepare the ingredients needed.
  2. Peel the cucumber and carrot and then grate with a rough grater, you can also use your peeler. Add a little salt to the grated cucumber and squeeze to release the water. Set aside.
  3. Shred the crab meat and put it in a bowl.
  4. Mix with the carrots and cucumber.
  5. Mix it with mayonnaise; you can add more according to your liking.
  6. Top it with mango and nori wrapper. Using scissors cut the nori into tiny pieces.
  7. Top with Masago and squeeze some mayonnaise on top.
  8. You now have homemade kani salad. Everyone will surely enjoy this.
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Samuel John
September 05 at 00:22:05

With the increasing popularity of Ayurveda, a large number of people are getting the health advantages of the herbs that play important roles in this millennia-old system of healing.

Ayurvedic herbs are useful for lots of reasons: to take care of overall health; for boosting immunity; aid in mental clarity and concentrate; to relax the nerves; to enhance digestion; to defend the body from hazardous toxins and aid in the detoxification process; and to back up natural healing processes.

The following herbs have long track records of traditional use in Ayurveda, and they're significantly popular with American consumers:


Ashwagandha

One of the most effective anti-aging herbs, Ashwagandha boosts vitality. This herb is vital for people affected by too much stress, or who are overstressed. Use 1/2 teaspoon made in milk and sweeten with 1 teaspoon of raw honey. Take note that Ayurvedic herbs are fat soluble, and are able to go much deeper into the tissues and cells when used with any healthy fat.

Brahmi

Brahmi is one of the most effective sattvic purifying herbs known. It helps bring about a calm, clear mind and improves mental function. Scientific research into the health advantages of Brahmi is still in its beginnings. On the other hand, two recent western human studies revealed that Brahmi enhanced memory recall in the seniors, at the same time decreased anxiety and depression.

Cardamom

Cardamom is all-natural tranquilizer, providing clarity and happiness to the mind and heart. It neutralizes the level of acidity of coffee and caffeine - it also neutralizes the mucus-developing properties in milk. Cardamom eliminates unwanted Kapha from stomach and lungs. Use the pods or powder to coffee as you're preparing it, or boil cardamom in warm milk before bed.

Guduchi

Guduchi is regarded as being a primary re-energizing and healing herb in Ayurvedic medicine. It has angelic origins in old Hindu texts and is great for ridding yourself of deep rooted fluctuations in the body. Modern research has proved it to have a variety of health benefits of Guduchi. This involves dealing with cancer, diabetic issues, and allergies, minimizing rheumatic problems, enhancing liver function, and working as an antioxidant.

Guduchi can be put together with Ashwagandha or Shatavari as a basic wellness tonic.

Cumin

Cumin boosts the digestion and metabolism. It can help the body with nutrient assimilation. Cumin can be particularly ideal for new mothers after giving birth, as it purifies the reproductive organs and enhances milk secretion. Use cumin when cooking to support the assimilation of micronutrients.

Guggulu

Guggulu is considered to be the best Ayurvedic herb to deal with obesity and high cholesterol. Scientific studies carried out over the last few years have evidently shown it to lower serum cholesterol and phospholipids, and even drive back cholesterol-induced atherosclerosis. Guggulu was also found to lower body weight in scientific studies.

Neem

Neem is one of the most effective blood purifiers and detoxifiers in Ayurvedic herbology. Good for acne, skin conditions, wound recovery, and skin damage (particularly from the sun), neem is ideal for all Pitta problems (like skin and eyes). It works wonders for acne and psoriasis skin flare-ups. It is also ideal for joint and muscle pain. Use neem on the skin in a medicated oil.

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Ramya Sandhu
November 16 at 20:56:32

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Yuni Pratiwi
August 28 at 03:48:11

Mendol means “ball” and semangit means “fermented”. Both are in Javanese – inventors and specialists in eating and cooking fermentedtempe. Fermented tempe is very healthy. Javanese people believe that fermented tempe can help with certain health conditions!


Ingredients:

  • Fried shallot (optional)
  • 100 grams rotten tempeh
  • 2 spoon flour

Seasoning:

  • 2 cloves garlic
  • Salt


Instructions:

  1. Grind salt and garlic
  2. Steam tempeh for about 10 minutes
  3. Mash the steamed tempeh
  4. Add the ground seasonings
  5. Add flour and mix
  6. Add fried shallot (optional)
  7. Mix it well
  8. Make the “mendol”
  9. Fry the “mendol”
  10. Serve and Enjoy!
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Yuni Pratiwi
August 22 at 07:44:56

Oyong or Chinese okra is widely consumed in Indonesia and some other part of Asia. Oyong taste like zucchini and it has a very high vitamin A. Oyong can help people with asthma, sore throat and many more.


Ingredients:


  • 2 oyong
  • 2 small size carrots
  • 1 medium size tomato
  • 2 leek
  • Celery

Seasoning:


  • Salt
  • Pepper
  • 3 cloves garlic


Instructions:

  1. Grind all seasoning ingredients
  2. Peel and chop all ingredients.
  3. Stir-fry ground seasoning.
  4. Add 500ml of water
  5. Then add oyong and carrot.
  6. Add tomatoes, celery and leek. Let it boil for about 20 minutes.
  7. Serve. It pairs well with fried tempeh.
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Olive S.
August 04 at 03:02:51

Diet has a direct impact on health. No matter, how much you exercise or change your lifestyle, an unhealthy, diet is sure to nullify the cumulative good effect on health. With the rise in the “diseases of affluence” like high blood pressure, diabetes, cardiovascular diseases, obesity, a question arises on our choice of diet and its effect on our mind and body.


The Stone Age diet

Currently, our diet is more carbohydrate-based with lots of grainy and sugary foods. However, human diet was not always like this. The absence of the diseases of affluence amongst the hunter-gatherers of the modern world has led the evolutionary biologists to link it to the Stone Age diets and metabolism, which slowly became redundant with modernization.

Modern scientists are now focusing on discovering an ancient Stone Age diet. The key to the emergence of chronic, life-threatening diseases lies in the evolution of the human diet over millions of years. The Stone Age diet consisted of lean meat and fishes, which provided more than half of the required nutrition. This, along with raw fruits, vegetables and berries formed a diet, to which man was genetically attuned.

Evolution selects food that provides maximum energy and nutrition for survival. So what went wrong in the normal way of things?


Human diet- its evolution 

According to anthropological evidences, Homo sapiens or modern day man evolved from their hominin ancestors in the Paleolithic era, almost 3 million years ago. Most evidences of ancient human diets have been collected from jaws, bones, etc., of human fossils.

The earliest human ancestor, ‘Australopithecus’had huge lower jaws (mandibles), used to crush plant matter, indicating a vegetarian diet. As evolution progressed, the mandibles became smaller and brain size increased, leading to the ingestion of small mammals, plants and insects.These morphological changes were followed by smaller gut size. To provide more energy while digesting food even with a smaller gut size, the diet transitioned from plant-based to a meat-based one.

The meat and the fat content became higher sources of energy. Thisdiettransition indicates the presence of more proteins than carbohydrates in their diet.

These evidences were based on a study on the diet of the modern hunter-gatherers of the Amazon forest.

Agriculture developed only about 10,000 years ago. Before that, the hunter-gatherers procured food through hunting, fishing and gathering. As farming and cultivation became more prevalent, they became sparse and were restricted to the Amazon forests, African grasslands and the Arctic Tundra.

These hunter-gatherers follow the best version of the Paleolithic diet comprising of approximately 25-59% fats, 20-36% proteins and 23-41% carbohydrates.


Modern human diet and its consequences

After the emergence of the modern day Homo sapiens, a vast change in diet occurred, mostly accentuated by industrialization. The mass production of novelty food added on more carbohydrates to our diet including breads, cereals, refined sugar, etc. This drastic change in diet led to a contradictory nutritional environment for our body. The way our genes were attuned to the Paleolithic diet was disturbed and that led to the emergence of diseases.

As our planet is commencing towards apopulation explosion, the urgency of finding a new diet to sustain humankind has become the need of the hour. One way for that to happen is by going back to the basics and adopting the diet of our ancestors. That means, less carbs and more proteins, with a dash of fruits and vegetables.

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Yuni Pratiwi
August 28 at 03:19:31

If you live in Indonesia or ever visit Indonesia, you will see that Indonesians have a lot of papaya trees. Either it’s in their garden, backyard or maybe some of those hotels in Bali. Papaya can grows easily in Indonesia without any special care. And Indonesians, especially the one that live in rural areas try to find a way to make use of anything that they have. They figured out that almost every part of Papaya trees can be eaten. The leaves, unripe fruits and flowers.


Ingredients:

  • 100 grams papaya leaves

Seasoning:

  • 2 candle nut
  • Salt
  • 1 tsp pepper
  • 1 tsp coriander
  • 3 cloves garlic
  • 4 cloves shallot
  • Chillies (optional)
  • ¼ medium size palm sugar
  • 3 lime leaves
  • 1 slice ginger
  • 1 slice galangal
  • 3 slice turmeric
  • Coconut milk (optional)


Instructions:

  1. Boil the papaya leaves about 10 minutes to get rid of it bitter taste
  2. Grind candle nut, garlic, shallot, coriander, pepper and chillies
  3. Drain the papaya leaves
  4. Stir fry the grinded seasonings
  5. Add galangal, ginger and lime leaves
  6. Add 200 ml water or coconut milk
  7. Add papaya leaves
  8. Add palm sugar and mix it well. Let it cook for about 20 minutes
  9. Serve and Enjoy!
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Paleo S.
August 12 at 02:45:55

Ingredients:

  • 1 ¼ pound ground lean turkey meat
  • 1 teaspoon of salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 pinch clove powder
  • 1 pinch nutmeg powder
  • 2 teaspoons dried sage leaves
  • 1 teaspoon ground fennel
  • 1 teaspoon dried thyme leaves

Directions:

  1. Combine together all spices in a large bowl and mix thoroughly until well combined. Add the ground meat and mix until all ingredients are well incorporated.
  2. You can cook the ground meat mixture immediately or chill it in the fridge for at least 2 hours.
  3. Taste and adjust the seasonings if needed. Divide the meat mixture into 4 large or 8 medium portions and form into patties.
  4. Preheat the gas grill to high, lightly brush the grids with oil and reduce to medium-high heat. Grill the patties for 3 to 5 minutes on each side, turn to cook the other side for to 5 to 6 minutes or until the patties are thoroughly cooked. Adjust cooking time and cook until the preferred doneness is achieved. You can also fry the parties for 4 to 5 minutes per side in a greased non-stick skillet over medium-high heat.
  5. Remove from heat, tent with foil and let it rest for 5 to 10 minutes before serving.

Calories: 169.75Protein: 33.75gCarbs: 2.2g
Nutrition Facts (per serving):
Fat: 3gFiber: 1gSugar: 0.13g
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Samuel John
September 05 at 00:45:55

Making smarter choices may help you eat meat as a part of healthy and balanced diet. But some meats are loaded with saturated fat, which can boost blood cholesterol levels.

If you take in lots of red and processed meat, it is suggested that you cut down as there is probably be a link between red and processed meat and bowel cancer.


The Health Benefits of Meat

Meat is a great source of protein and delivers many essential vitamins and minerals, which our body wants to grow and work. Red meat, like lamb, beef, and venison, is a loaded source of iron and is essential in protecting against the condition anaemia.

Eating red meat one time or twice a week can fit into a healthy diet, particularly for little ones and women of reproductive age. Lean meats, like chicken and turkey, are lean choices and may play a role in having a healthy weight. Moreover, the high protein content can help control hunger and keep you ‘satisfied for longer’.

Side Effects of Eating Excessive Meat

Studies indicate that people who eat excessive meat are 20% very likely to develop cancer, particularly if they eat lots of red meat. Pancreatic cancer, in particular, has been associated with heavy meat consumption. Meat also has plenty of saturated fat and cholesterol, which can result in heart disease.

Processed meats, like hot dogs, often have nitrate, a chemical that may become carcinogenic when heated up to high temperatures during the cooking process. All meats can form carcinogenic heterocylic amines, or HCAs, during high-temperature cooking. Marinading meat in vinegar, or microwaving it before cooking, may help cut down the number of carcinogenic HCAs in meat. Nevertheless, meat may also have high levels of hormones, which can lead to reproductive problems and early-onset puberty in children.

Your kidneys work to get rid of excess protein from your body, so eating a lot of protein can stress them out, resulting in kidney damage and even triggering renal failure in some situations. High dietary protein levels result in your body to excrete more calcium, which can play a role in osteoporosis.

How Much is Safe to Eat?

In the UK, people should aim to have a maximum of 70g every day or 500g per week. To put this in context:

  • 5oz minute steak = 80g
  • Two thin slices of roast beef = 60g
  • One portion Bolognese sauce = 60g
  • One portion Bolognese sauce = 60g
  • One lamb chop = 70g
  • One slice ham = 25g

If you’re consuming more than this, reducing isn’t as difficult as you may think. Making small changes to your diet may help without making extreme changes. Try to have red meat just once or twice a week and use processed meats for lentils, chickpeas, kidney beans, peas, butter beans, baked beans or haricot beans. They are less expensive, full of fibre and lower in fat. Use lamb or beef mince for turkey or vegetarian mince in spaghetti Bolognese, lasagne and chilli con carne. Add more white fish like cod, coley and haddock.

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Paleo S.
August 12 at 02:39:31

Ingredients:

  • 1 ½ pounds of ground turkey
  • 2 large free range eggs
  • 1 cup onions, finely diced
  • 1 tablespoon grass fed butter
  • ½ cup canned tomato sauce with mushrooms
  • ½ tablespoon of raw honey
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Toppings:

  • Cheese
  • Eggs
  • Onion rings

Directions:

  1. Line a baking dish with parchment paper and preheat an oven to a temper 400°F.
  2. In a large pan, apply medium-high heat and melt the butter. Sauté the onions for 3 to 4 minutes or until soft and translucent, transfer into a large bowl.
  3. Add in the remaining ingredients and mix until all ingredients are well incorporated. Cover and chill for at least 2 hours.
  4. Divide into 4 to 6 portions and roll with hands to form into large balls. Lightly press down with hands to flatten the top. Transfer to a greased baking dish and repeat the procedure with the remaining mixture.
  5. Bake it in the oven for about 35 to 40 minutes, or until the meat is lightly browned and cooked through. Let it rest to cool and slice along the Mobius strip just like slicing a regular bagel. Or you can just slice it into two halves.
  6. Serve with cheese, eggs and any toppings of your choice in a burger.

Calories: 378.75Protein: 46gCarbs: 14.75g
Nutrition Facts (per serving):
Fat: 16.5gFiber: 5.5gSugar: 7.25g
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Yuni Pratiwi
August 16 at 08:11:58

Ayam Taliwang is a spicy grilled chicken originated from Lombok (near Bali). This dish is for someone who loves chili as much as most Indonesians do. If you can’t eat spicy food, I don’t recommend this food. Because the chilies in this dish is essential and you’ll miss most of the exotic taste if you don’t put any chilies in it.



Ingredients:

  • 250 grams chicken

Seasoning:

  • 1 medium size tomato
  • 4 cloves garlic
  • 4 cloves onion
  • As many as chilies you can tolerate
  • Salt
  • Terasi (shrimp paste)
  • ¼ palm sugar
  • Galangal


Instructions:

  1. Grind all of the seasoning
  2. Stir fry all the grinded seasoning
  3. Add the chicken
  4. Add some water (about 500 ml), mix it and leave it about 45 minutes in small heat.
  5. Grill the chicken
  6. Serve
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Mei K.
August 10 at 07:43:34

There are many versions on how to cook Pinakbet (Mixed Vegetable in Fermented Fish Sauce). Some prefer to sauté the vegetable but the original Ilocano pinakbet is to put it all together and to just let it simmer till the vegetable shrink. The Pinakbet is from the Ilocano word "pinakbet" meaning "to shrivel" or "shrunk".It is a popular dish from the northern part of the Philippines.


Ingredients:

  • 1 pc onion, sliced
  • 1 bundle string beans (about 8-10 strings) cut into 2-in length
  • 1 eggplant, sliced
  • 1 pc bitter gourd, sliced
  • 10lady fingers, sliced and cut the heads off
  • 4 chili peppers
  • 2 big tomatoes, sliced
  • 3 tbsp. Bagoong (fermented fish sauce)
  • ¾ cup water
  • Few pieces of fried pork skin
  • ¼ lb pork with fat, sliced

Instructions:

  1. Prepare all the Ingredients needed.
  2. Fried pork on its own fat.
  3. Make sure it is well cooked and browned.
  4. Sauté garlic, onion and tomatoes.
  5. Put the rest of the ingredients in a wok.
  6. Add ¾ cup water and pour it into the vegetables.
  7. Pour 3 tbps of fermented fish sauce (bagoong).
  8. Give a little toss but don’t over mix it. It will bring out the bitterness of the gourd.
  9. Put in pieces of chicha Ron (fried pork skin).
  10. Cover and simmer for about 8 minutes or less. See if the veggies have been cooked enough. Make sure that you will not overcook it.
  11. Serve it immediately. Best serve with rice.
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Ramya Sandhu
March 26 at 04:42:36

In the west, people assume Indian cuisine is all about butter chicken. Butter chicken is no doubt delicious, creamy delightful chicken dish which is packed with flavours and texture. Butter chicken is one dish that always tops with menu card list. This dish is loved by kids and adults. One of the easy dish to prepare for a get together or party. If you are a vegetarian, use paneer instead of chicken or even better, use mushrooms for healthier and light options.

Serve Butter Chicken Masala with Steamed Rice, Phulkas or Whole Wheat Lachha Paratha. This makes a great party food too.

If you like this recipe, you can also try other similar recipes such as:

  1. Chettinad Mutton Chops
  2. Chicken Tomato Macaroni
  3. Kalwanche Tonak

Cuisine: North Indian

Course: Dinner

Diet: High Protein Non Vegetarian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Ingredients

  • 500 grams Boneless chicken
  • 1 Onion
  • 2 Tomatoes
  • 4 Kashmiri dry red chillies
  • 1 tablespoon Ginger, finely chopped
  • 1 tablespoon Garlic, finely chopped
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • 1 Green cardamom, seeds only
  • 20 Cashew nuts
  • 3 tablespoon Butter, + 1 tablespoon oil
  • Salt, to taste
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander Powder
  • Water, as required 

Directions for Butter Chicken Masala Recipe

  1. To begin making the Butter Chicken recipe, wash the chicken thoroughly. Add about 1 teaspoon of salt and 1 teaspoon red chili powder and marinate it for 30 minutes to 1 hour.
  2. In a wide pan add 1 tablespoon butter and 1 teaspoon oil. Add cloves, cinnamon stick and cardamom seeds to hot oil+butter mix.
  3. Add dried red chilies and mix. Add chopped onions, ginger, garlic pieces and cook until onions turn soft.
  4. Add cashews, and continue to cook for 2 minutes.
  5. Add chopped tomatoes and cook until tomatoes turn mushy and soft.
  6. Turn off flame and let the mix cool completely. Then blend it into a puree (no need to add water).
  7. Now into the same pan, add remaining butter and oil. Add chicken pieces and cook until the pieces start to turn white. Now add the ground masala puree and cook for 5 minutes.
  8. Add the spice powders, turmeric, coriander powder and salt, mix well.
  9. Cook until chicken pieces are fully cooked, soft and tender. Add water if required while cooking the chicken.
  10. Butter chicken is ready. Garnish with fresh chopped coriander leaves and some butter.
  11. Serve Butter Chicken with Steamed Rice, Phulkas or Whole Wheat Lachha Paratha. This makes a great party food too.
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Ramya Sandhu
November 27 at 01:39:07

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Samuel John
September 05 at 00:58:34

Celiac disease has long been recognized as a legitimate medical condition. It is an allergy to gluten, a protein in wheat and other grains.

Celiac sufferers have severe reactions after eating wheat products. They may get sharp stomach pains and diarrhea. They may suffer fatigue so severe they can’t get out of bed.

For years, medical professionals have argued, confirmed and debunked the idea that people could be sensitive to gluten when they do not test positive for celiac disease.

It’s been a mystery. Why do millions of patients who go gluten-free experience relief of their symptoms of abdominal pain, bloating, diarrhea, fatigue, headache and even brain fog?

Many mainstream doctors saw gluten intolerance as a “fake” diagnosis. They believed it was psychosomatic. If non-celiac patients claimed to feel bad after eating wheat products, it was “all in their head,” doctors told them.

And a widely cited 2014 study bolstered their point. An Australian doctor studied 37 people who claimed sensitivity to gluten. He reported their discomfort was nothing more than a “nocebo effect.” This is like the placebo effect in reverse. They get sick because they think they will.3

Researchers at the prestigious Columbia University Medical Center conducted the study. It was published in the journal Gut.

They examined 40 people with celiac disease and 80 people with apparent gluten sensitivity. After feeding gluten to both groups, scientists analyzed what was happening in their digestive systems. What they found was fascinating.

The celiac patients suffered an allergic reaction in their stomach. In other words, when the gluten reached their intestines, their body recognized gluten as an invader and launched an immune response. The resulting inflammation caused the symptoms typically associated with celiac.

But in people who claimed to have gluten sensitivity, something different happened. When the gluten reached their intestines, nothing happened. There was no reaction.

But very quickly, the protein was able to seep through the intestinal wall into the bloodstream. Along with gluten, bacteria from the gut and other material spilled into the bloodstream. This is a condition known as “leaky gut.”

It was after this leakage occurred that the gluten-sensitive patients suffered an immune response. Because the gluten was in the bloodstream, the effects were body-wide inflammation instead of more localized to the stomach as in the celiac patients.


Healthy Sources of Fiber

Many people continue to eat wheat and other grains even though they may feel lousy afterward. That’s because whole grains have a reputation for being healthy. They are high in fiber. And we’ve been told we need fiber for better digestion, weight loss, and to maintain stable blood sugar. Fiber is also shown to lower risk of heart disease and cancer.

Men need 30 to 38 grams of fiber per day. Women need about 25 grams per day, and 21 grams after age 50.

There are plenty of healthy high-fiber options—better than grains—that don’t stimulate inflammation or wreck digestion. Here are five examples:

  • Almonds (3.4 grams per ounce)
  • Apples (5 grams per medium apple. Be sure to eat the peel. That’s where most fiber is.)
  • Broccoli (5 grams per ounce)
  • Chickpeas (11 grams per cup)
  • Raspberries (8 grams per cup)

There’s one other thing you should know about “no-gluten” eating. Just because a food is labeled “gluten-free” doesn’t mean it is good for you.

Gluten-free foods can be packed with additives and sugars to give them the same texture or taste as foods that do have gluten. Before you buy, check labels carefully.

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Olive S.
August 05 at 03:33:44

BilaahirTok (‘Bilaahi’=tomato, ‘tok’=sour) is a traditional Assamese style sweet and sour condiment. It is the most common side dish that accompanies main meals in any household in Assam,India. BilaahirTok is very easy to prepare. The recipe uses ingredients found commonly in any Indian Kitchen.Bilaahior tomato imparts the sourness to the dish, along with sugar or jaggery that makes it sweet. Since BilaahirTok is an important part of any auspicious occasions like weddings or religious ceremony, hence, the use of onion is optional.


Ingredients:

(Servings: 2 - 3)

  • 4-5 ripe tomatoes, cut into small pieces
  • 2 tbsp mustard oil
  •  1 bay leaf
  • ½ tsp mustard seeds (brown variety preferred)
  •  1 piece red, dried chili
  • ¼ tsp turmeric
  • Small piece of jaggery or 2 tbsp sugar
  • Salt to taste

Cooking Instructions:

  • Heat a pan and add the mustard oil.
  • After the mustard oil heats up, add the mustard seeds, bay leaf and red dried chili.
  •  Once the mustard seeds and chili starts spluttering, add the pieces of tomatoes. Make sure the mustards seeds are not overcooked or the preparation will turn bitter.
  •  Add turmeric and salt. Mix the ingredients well so that they blend in.
  •  Cover the pan and cook the tomatoes in medium flame until they become soft and mushy. Stir it occasionally.
  •  Now add the jaggery (or sugar) and stir it well until it dissolves.
  •  Cook the tok until it thickens, becoming neither too dense nor too thin.
  •  Add more jaggery (or sugar) if more sweetness is required.
  •  Stir it nicely and then remove from heat.

Your sweet-tangy-spicyBilaahirTok is ready! Serve it hot with steamed rice or with ‘khichdi’, which is a common Indian rice dish.BilaahirTok also goes well with roti (Indian flatbread).

So, give this authentic Assamese dish a try and enjoy your meals with great gusto.

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Belinda Andia
September 06 at 06:30:53

Chai is the most consumed beverage in Kenya. Anytime is tea time. In office meetings, gatherings and get togethers, Chai will always be there. It completes any occasion /Function.

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Olive S.
August 02 at 00:43:58

One of the most amazing and historically important civilization of the ancient world was Greece. When we talk about Greece, a myriad of fascinating things come to the mind like Greek mythology, art, sculptures, architectures, Alexander the Great, Sparta and the fictitious Minotaur, to name a few. The rich culture and history is evident from the scattered ruins and temples all over the country and of course, the unique Greece cuisine.

The most remarkable fact about the Greek cuisine is itspersistence. From the ancient times till today, in many parts of Greece, the traditional cuisine is still followed to the hilt, even after being modernized.

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Ancient Greek Cuisine

Ancient Greek Cuisinefollowed the Mediterranean trinity- olive oil, wheat and wine. The ancient Greeks believed in frugality that reflected in their food habits, too. They were more inclined towards agriculture and hence, their cuisine was more grain-based along with dairy, fruits and herbs. Bread was and is the most important food item of any Greek meal.

A typical Greek breakfast included bread made of barley, dipped in wine, sometimes accompanied by some olives or figs.They also ate a type of pancake called tēganitēs or tagenites, made with wheat flour, honey, curdled milk and olive oil. Honey, cheese and sesame seeds were used as toppings.

A quick lunch consisted of more bread and wine! Considered just a snack, lunch was topped up by light items like figs, olives, cheese, bread and salted fish.
Dinner, the most important meal of the day, consisted of eggs, olives, legumes, fish, figs, cheese, breads, fruits and vegetables. Meat was not preferred much. A typical evening meal ended with dessert with olives, cheese or figs dribbled with honey. They had no concept of sugar.



The Cretan diet

The modern Mediterranean diet is inspired by the ancient diet of Crete, the largest island in Greece. Favored by the Gods and man alike, Crete is abundant in food. In a typical Cretan village, during spring, it is traditional for the inhabitants to go in search of wild herbs for their food, which would then be stuffed into pies. The landscape is dotted with olive cultivation. Snails are eaten raw with great gusto, seasoned with herbs and vegetables like fava beans, asparagus etc.

A typical day in Crete sounds of merrymaking with drink called raki and festive gatherings of family and friends. This ‘Symposium’ or social gathering has remained a part of the culture from the ancient times. The Cretan lifestyle talks about the simple ways of the ancient Greeks, preserved over time.



The permanence of the Greek cuisine

With the change in time, everything is expected to change, for good or bad. But the basic Greek cuisine still persists even in the face of changes brought by modernization.

Wine still remains the most important beverage in Greece. Although the ancient retsina(wine with added resin) has been replaced by sophisticated varieties using the unique Greek grapes, the importance of wine as a medicine as well as a social drink still persists.

Modern Greeks cannot imagine a single meal without bread of some kind. Be it pasta or rice, pieces of bread are used to scoop up food! Even now, large loaves of breads are served in any eating-placealong with whatever you ordered.

The Greeks use olive oil, not only in food but also in religious ceremonies and oil lamps at home or church. So far, the Greeks have not been persuaded to use any other oil apart from olive oil in cooking.

Honey still plays a very important role as a sweetener for herbal teas, yoghurt, walnuts, etc. Even today, figs are an important accompaniment for any meal.Feta cheese is the most common Greek cheese used today.



Greece is the ultimate culmination of beauty and purity. The same reflects in their food habits and cuisines, which have remained same over the years. The simplicity of the cuisine along with the sun, sea and people makes Greece a traveler’s paradise.

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Sarah Hye
September 04 at 03:58:30

Kimchi jjigae is the most popular stew in Korea. If you have a nicely fermented kimchi, you can't go wrong with this delicious soup. You are free to adjust the recipe according to your spice tolerance. You can choose if you want to put pork or seafood, but don’t forget the tofu. This dish is so easy to make, a healthy delicious meal that the family will truly love. Every ingredient is available at Asian markets. So let’s get started.

Ingredients:


  • 1 pound kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder or pork belly,
  • ½ package of tofu, sliced into ½ inch thick bite size pieces
  • 3 green onions
  • 1 medium onion, sliced (1 cup)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • ½ cup ssamjang (Korean dipping sauce)
  • 1 teaspoon sesame oil
  • 2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):


  • 7 large dried anchovies, heads and guts removed
  • 4 x 5 inch dried kelp
  • 3 green onion roots
  • 4 cups water

Directions:


Make anchovy stock:


  1. Add the water to the pan over medium high heat.Put the anchovies, green onion roots, and dried kelp
  2. Let it boil for 20 minutes
  3. Lower the heat to low for another 5 minutes. Strain and set aside.

Make kimchi stew:


  1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion.
  2. Slice 2 green onions diagonally and add them to the pot. Add the onion.
  3. Add salt, sugar,ssamjang, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock.
  4. Cover and cook for 10 minutes over medium high heat.
  5. Open and mix in the seasonings with a spoon. Lay the tofu over top.
  6. Cover and cook another 10 to 15 minutes over medium heat.
  7. Chop 1 green onion and put it on the top of the stew.
  8. Remove from the heat and serve right away with rice.
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Roberta S shared Sarah Hye's post.
August 14 at 04:32:42

Kimchi jjigae is the most popular stew in Korea. If you have a nicely fermented kimchi, you can't go wrong with this delicious soup. You are free to adjust the recipe according to your spice tolerance. You can choose if you want to put pork or seafood, but don’t forget the tofu. This dish is so easy to make, a healthy delicious meal that the family will truly love. Every ingredient is available at Asian markets. So let’s get started.

Ingredients:


  • 1 pound kimchi, cut into bite size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder or pork belly,
  • ½ package of tofu, sliced into ½ inch thick bite size pieces
  • 3 green onions
  • 1 medium onion, sliced (1 cup)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • ½ cup ssamjang (Korean dipping sauce)
  • 1 teaspoon sesame oil
  • 2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):


  • 7 large dried anchovies, heads and guts removed
  • 4 x 5 inch dried kelp
  • 3 green onion roots
  • 4 cups water

Directions:


Make anchovy stock:


  1. Add the water to the pan over medium high heat.Put the anchovies, green onion roots, and dried kelp
  2. Let it boil for 20 minutes
  3. Lower the heat to low for another 5 minutes. Strain and set aside.

Make kimchi stew:


  1. Place the kimchi and kimchi brine in a shallow pot. Add pork and onion.
  2. Slice 2 green onions diagonally and add them to the pot. Add the onion.
  3. Add salt, sugar,ssamjang, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the anchovy stock.
  4. Cover and cook for 10 minutes over medium high heat.
  5. Open and mix in the seasonings with a spoon. Lay the tofu over top.
  6. Cover and cook another 10 to 15 minutes over medium heat.
  7. Chop 1 green onion and put it on the top of the stew.
  8. Remove from the heat and serve right away with rice.
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Belinda Andia
September 06 at 06:47:23

Adding pumpkin to chapatis is a great way of making kids eat pumpkins, especially if they hate them. It’s a healthier way of adding pumpkins in our meals.

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Belinda Andia
September 06 at 06:54:16

There are different ways of baking moist chocolate cake without an oven.  Today am going to bake the moist chocolate cake using gas.

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Yuni Pratiwi
August 16 at 02:51:39

1. Pestle & mortar is must-have!

In Indonesia we call it 'cowek & muntu' (Javanese) or ulekan (Indonesia). Its not that we can't afford a blender or food processor but there's myth (or maybe not!) that all the grinded ingredients will taste better than machine grinding! Especially 'sambal' or ground chilies that is very common side dish in almost any Indonesian cuisine.

2. Everyone love chilli

If you're travelling to Indonesia you have to learn this phrase Ini pedas tidak?. It means "Is this spicy or not?"

Most Indonesians love chilli! Adding up to 20 chillies in one serving is quite common. There's even a 'warung' (eatery) that sells fried instant noodle with up to 200 chilies in one serving! Next time you are in Indonesia, be sure to check the hotness of a dish you ordered because most Indonesians will consider addition of 1-5 chilies as 'NOT SPICY!'

3. Chili is way more expensive than meat

For the love of chilli! There's huge demand in Indonesia for chili, price will go up on special holidays such as 'Eid'. It can go up to 100.000 Rupial per kilo (as compared to a kilo of chicken costing 30.000 Rupiah!)

4. Central Javanese add sugar in everything

Most dishes from Central Java will taste sweet. It's because they add sugar/palm sugar to almost every dish! Diabetics should take care though!

5. West Javanese love lalapan

Lalapan is a raw salad thats usually eaten as side dish. It consist of cabbage, cucumbers, lettuce, lemon basil, and papaya leaves. Most West Javanese like raw vegetable. Even raw eggplants too!

6. Sumatra and 420

Sumatran dishes are usually made with a lot of herbs and seasoning. This results in the dishes having a really strong taste and some people might find the strong flavor nauseous! There's also a rumor that some areas in North Sumatra (Aceh) use ganja to make their food tastier. But of course, the ganja they use for cooking isn't the same as the one smoked!

7. Papuans like sour food

Don't be surprise if you find some Papua's squeezing lime on everything they eat. Most Papua dishes are sour and mostly made from fish or pork.

8. Most Indonesians overcook their vegetables

By overcook I mean by western standard. Indonesians are not used to eat 'half-cooked' food. They likely cook all of their vegetables until very soft.

9. Indonesians eat a lot of carbohydrate

Most Indonesians eat a lot of rice. Sometimes they eat fried noodles with rice or stir-fry spicy potatoes with rice. Or maybe Tempe with rice. Don't its not unusual to see someone eating 2 plates of rice with 1 tiny piece of fried chicken!

10. Indonesians like to eat with bare hands!

You may feel disgusted by this fact but most Indonesians like to eat with their bare hand especially fried chicken. If you visit KFC in Indonesia you will likely see everyone enjoying their chicken bare handed!

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Belinda Andia
September 06 at 07:30:37

WE ALL HAVE THAT ONE FOOD,  WE CAN’T RESIT. FOR ME ITS THE TWISTED DONUTS/MANDAZI.  JUST LIKE OTHER TYPES OF MANDAZI.  IT CAN BE SPICED UP WITH NUTMEG, GINGER, LEMOND RIND, CINNAMON, CARDAMON,VANILLA ESSENCE AND ANY OTHER SPICE. YOU CAN HAVE IT WITH SYRUP OR COAT IT WITH COCONUT OR CHOCOLATE.

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Valerie Riviera
September 20 at 04:40:55

There’s Mexican Ceviche, Ecuadorian Ceviche, Caribbean Ceviche and some many varieties of making a Ceviche. Each geographic area has its own way of making and seasoning a ceviche with their local ingredients. But this recipe is about making a Ceviche, Mexican style. It is a great appetizer, especially when you’re throwing a party to your friends - serve it on salty crackers and it’s a perfect match with tequila shots!

Ingredients:


  • 3 salty crackers
  • 100 grams shrimp (peeled)
  • 1 tomato
  • 2 cloves shallot
  • 50 ml lime water
  • Cilantro
  • Cucumber
  • Avocado (optional)

Seasonings:


  • Salt

Instructions:


  1. Clean shrimp and add to a bowl.
  2. Only, pour ½ of the lime juice to the shrimp and let it soak for about 15 minutes to let it “cook” – without heat.
  3. Dice tomato and cucumber and slice shallots and cilantro.
  4. Now, pour the rest of the lime juice into a bowl
  5. Add the choppedingredients.
  6. Now add salt to the ingredients.
  7. Add the shrimps soaked in lime juice to the chopped ingredients with lime juice.
  8. Mix all the ingredients well
  9. Serve on salty crackers and Enjoy!

Note: The shrimp soaked in lime juice should turned red (meaning its cooked in the acidity of the lime juice) before adding to the chopped ingredients.

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Yogendra Singh
July 27 at 07:45:27

Oven Baked Blackened Tilapia refers to tilapia fillet rubbed with paprika, garlic powder, onion powder, salt, pepper, and parsley flakes and baled until dark and flaky.

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Mei K.
August 10 at 05:40:49

Chicken aftritada is another dish that is cooked in tomato based sauce.This is an everyday dish serve in Filipino household, but if you complete the ingedients, the taste is definitely special. Filipinos has a different ways of cooking, but this is a very simple one, but still provide the traditional taste of the dish.


Ingredients:

  • 2 lbs. chicken, cut into serving pieces
  • 1 medium onion, minced
  • 2 teaspoons minced garlic
  • 2 cups chicken broth
  • 1 (6 oz) can tomato paste
  • 1 large baking potato, cubed
  • 1 large carrot, julienned
  • 4 pieces dried bay leaves (optional)
  • ½ teaspoon sugar (optional)
  • Salt and pepper to taste
  • 3 tablespoons cooking oil


Instructions:

  1. Heat oil in a pot.
  2. Saute the onion and garlic.
  3. Add the chicken slices. Continue to saute until the chicken gets light brown.
  4. Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried bay leaves and sugar. Cover the pot and adjust the heat to low. Cook for 35 minutes. Note: Add water or chicken broth if it starts to dry-up.
  5. Add the potato and carrot. Stir. cover and continue to cook in medium heat for 8 to 10 minutes.
  6. Add salt and pepper to taste.
  7. Transfer to a serving bowl. Serve hot.
  8. Share and enjoy!
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Yuni Pratiwi
August 28 at 02:53:53

Did you know that you can eat jackfuit seeds? They are commonly eaten in places likeBrazil and India. They are very nutritious and can replace lentils in your daily diets! They are very high in Vitamin A and protein. So, next time you eat jackfruits, don’t throw their seeds away!


Ingredients:

  • Jackfruit seeds
  • Salt
  • Water


Instructions:

  1. Wash jackfruit seeds and boil it
  2. Wait for about 25 minutes until you can easily pierce it with fork.
  3. Add some salt, but this is optional because the seeds itself is already pretty sweet.
  4. Serve. Don’t forget to peel the outer white skin (the brown skin is edible).
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Belinda Andia
September 06 at 23:53:27

Mandazi is one of my favorite snacks, I love having it with a hot cup of spiced tea.

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Valerie Riviera
September 20 at 04:01:08

Churros are a very popular street food in Mexico and Spain. It is basically fried pastry, usually accompanied by molten chocolate as the dipping sauce. It looks like a long straight donut but actually there’s a difference between churros and a donut. This recipe demonstrates that difference – Lets see if you can pick the difference up! If you do, post it in the comments below and share with us!

Ingredients:


  • 200 grams flour
  • 1 egg
  • 250 water
  • 40 grams butter
  • 2 spoon sugar
  • 1 tsp salt
  • ½ tsp vanilliextract/powder

Instructions:


  1. Heat water on low heat in a container.
  2. Now add butter
  3. Add salt, vanilla extract/powder and sugar to the boiling water
  4. Mix all the ingredients well.
  5. Wait until the mixture reaches to a boil and add flour. Stir in the flour quickly or it will crumble! Stir until the ingredients form a dough like consistency and there’s no liquid left in the container.
  6. Now transfer the dough into a big bowl and let it cool. After that, add eggs to the dough.
  7. Mix it well
  8. Prepare a piping bag & nozzle
  9. Place the mixture into the piping bag.
  10. Heat oil in a frying pan and squeeze the dough directly into the pan. Cut the dough strip with a scissor (if required) after a desired length of dough is extracted into the frying oil.
  11. Serve hot with molten chocolate! You may dust some icing sugar and cinnamon powder tothe churros.
  12. ENJOY!
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Yogendra Singh
March 26 at 04:59:33

Well combined sweet and spicy schezwan sauce loaded with vegetables which can be paired with any kind of noodles or fried rice.

Indo Chinese is a favorite and when combined with ginger garlic and a sweet and spicy Schezwan sauce loaded with vegetables - it becomes a hot favorite.

Every Fried Rice or a Noodles needs a proper accompaniment to highlight its flavor, and this sweet and spicy Schezwan vegetables in ginger garlic sauce is just what you need to enjoy Indo Chinese food.

We have used Mother's Recipe Ginger Garlic Paste in this dish, which had no preservatives and had the aroma and taste of fresh ginger and garlic.  It came as a brilliant addition to the kitchen because there was no need to clean, peel nor mince ginger and garlic and this dish got ready in a jiffy. All we had to do was take a spoonful of the Ginger Garlic Paste and use it to make this delicious vegetable.

A small note on the Mother's Recipe Ginger Garlic Paste: We felt the tub packaging was very unique, it was easy to scoop and the lid had sealed the aroma of fresh Ginger Garlic paste in the tub. The best part was the smell did not spread in the fridge. 

Serve the Sweet and Spicy Szechuan Style Vegetables In Ginger Garlic Sauce along with Vegetarian Hakka Noodles (Chinese Chow mein Recipe) and end the meal with Toffee Banana Recipe (Classic Chinese Dessert)

If you are looking for more Indo Chinese recipes here are some: 

  1. Chilli Paneer Recipe (Indian Chinese)
  2. Indo-Chinese Paneer Manchurian Recipe
  3. Sichuan Style Chilli Potato Recipe

Cuisine: Indo Chinese

Course: Lunch

Diet: Vegetarian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Ingredients

  • 1 Onion, cut into chunks
  • 1 cup Broccoli, cut into florets
  • 1 Red Bell pepper (Capsicum), cut into diced
  • 1 Carrots, cut into rounds
  • Salt and Pepper, to taste

For the sauce

  • 1 teaspoon Mother's Recipe Ginger Garlic Paste
  • 2 Green Chillies, finely chopped
  • 1/2 cup Spring Onion (Scallion) greens, finely chopped
  • 1 tablespoon Corn flour
  • 1 tablespoon Tomato Ketchup
  • 1 tablespoon Red Chilli sauce (Sichuan Sauce)
  • 1 teaspoon Vinegar
  • Salt, to taste

Directions for Sweet and Spicy Szechuan Style Vegetables In Ginger Garlic Sauce

  1. To begin making the Sweet and Spicy Szechuan Style Vegetables In Ginger Garlic Sauce, first prep all the vegetables and keep the ingredients ready.
  2. Heat oil in a wok over medium heat; add the onions, capsicum, broccoli and carrots. Stir-fry until the vegetables are just about cooked.  Once they are cooked, keep aside.
  3. The next step is to prepare the sauce. In a small mixing bowl, combine the corn flour, 1 cup of water and make a smooth paste. Add the remaining sauce along with vinegar and salt.
  4. Heat a teaspoon of oil in the same wok over medium heat; add the Mother's recipe ginger garlic paste, spring onions, green chillies and sauté for a few minutes until the raw smell goes away. To this add the cornflour and Schezwan sauce mixture.
  5. Keep stirring until the sauce thickens and cooks completely. Once done, add in the stir-fried vegetables and give it a brisk boil.
  6. Once done, turn off the heat and serve along with Chinese Fried Rice for a wholesome weeknight dinner.
  7. Serve the Sweet and Spicy Szechuan Style Vegetables In Ginger Garlic Sauce along with Vegetarian Hakka Noodles (Chinese Chow mein Recipe) and end the meal with Toffee Banana Recipe (Classic Chinese Dessert).
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Lizelle Thomas
August 30 at 00:13:41

Ingredients:


  • 4 ounces kale leaves
  • 2 cups liquid egg whites, beaten
  • 1 cup chopped broccoli
  • 1 cup sliced white onion
  • 1 cup sliced carrots
  • ¾ pound smoked ham, diced
  • 1 teaspoon garlic powder
  • Salt and ground black pepper, to taste
  • Cooking spray

Directions:


  1. Preheat oven to 375°F and coat a 9 ½-inch pie dish with cooking spray. Set aside.
  2. In a large pan, apply medium-high heat and coat the bottom with cooking spray. Sauté the onion, carrots and ham for 2 to3 minutes and stir in the broccoli. Cook until the broccoli is soft and stir in the kale. Season to taste with garlic powder, salt and pepper and cook until the kale is wilted.
  3. Transfer into the prepared pie dish, pour in the egg mixture and briefly stir to combine.
  4. Bake it in the oven for about 35 to 40 minutes, or until the center is set. Remove it from the oven and let it rest for about 5 minutes before serving.

Nutrition Facts (per serving):

Calories: 209.75Protein: 31gCarbs: 15.75g
Fat: 2.75gFiber: 2.75gSugar: 4g
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Olive S.
August 03 at 03:57:03

Ever imagined being able to eat food straight from nature, in their purest and pristine form? This primeval instinct of eating food just as how they are found in nature is the basis of what is called the ‘primal diet’, ‘Stone Age diet’, ‘Caveman diet’ or simply the ‘Paleo diet’.

The word ‘Paleo’ refers to the Paleolithic Age when our ancestral hominins were thriving on earth, millions of years ago. One might ask what our evolutionary ancestors have got to do with our eating right. The answer lies in the question itself.


The Paleo Diet

The evolutionary pressures on our ancestors carved the way for the selection of diets, which in turn shaped the genetics of the modern man.The modern hunter-gatherers are fleeting images of their ancestors in terms of diet and lifestyle.

The ‘cavemen’ were leaner, healthier, stronger and fitter than the modern man is. While some attribute this to the consistent on-the-go lifestyle, others attribute it to the diet. The motto of the ‘Caveman diet’ is ‘high proteins and low carbs’. The bottom line is that following the diet pattern of our prehistoric ancestors will make us leaner, which in turn will help to reduce the incidence of diseases like diabetes, coronary problems, cancers, obesity, etc.


Foods in the Paleo diet

Although the Paleo diet is still under research, there are significant evidence of benefits of eating natural foods and cutting down on processed foods. Our ancestors were basically hunter-gatherers and not farmers. Hence, if you go Paleo, you have to bid goodbye to grains, wheat and legumes.

What to Eat

  • Fresh lean meats like beef, lamb, chicken, turkey, etc.
  • Fish and seafood
  • Fruits like apples, pears, avocados, oranges, berries, bananas, etc.
  • Vegetables like broccoli, carrots, kale, peppers, tomatoes, onions, etc.
  • Tubers like potato, yams, turnips, etc.
  • Eggs and honey
  • Nuts and seeds
  • Healthy fats and oils
  • Herbs

What to avoid

  • Dairy
  • Processed foods like sausages, canned fruit juices, etc.
  • Sugary food and drinks like ice creams, candies, pastries, soft drinks, etc.
  • Grains like bread, pasta, wheat, etc.
  • Legumes like beans, lentils, etc.
  • Salt
  • Refined vegetable oils like soybean, sunflower, corn, etc.

Preferred drinks are water, tea (green variety), coffee and occasional red wine. This is not a comprehensive list of Paleo foods. Many variations of the diet are now available with sensible inclusions that are beneficial for health. Exercise, of course, is a vital part of this diet.

Paleo diet- Benefits

  • Lowers the risk of CHD (Coronary Heart Disease).
  • Best for people with high blood pressure, since the diet is low in sodium due to the elimination of salt and processed food.
  • Facilitates weight loss and helps to maintain a healthy, constant weight.
  • Reduces acne and makes skin healthy and glowing.
  • Increases strength and improves body’s performance.
  • Promotes optimum health and well-being.

Paleo diet- Risks

  • Expensive to procure the Paleo foods.
  • Requires good planning, preparation time and determination.
  • Cutting out dairy (primary calcium and Vitamin D source) from the diet can result in osteoporosis in women.
  • Excessive proteins and low carbs can cause kidney damage.
  • Excessive red meats with high saturated fats can increase body cholesterol and cause heart diseases.
  • Low amounts of carbs can fatigue the body during exercises.
  • The ‘one size fits all’ concept can be harmful. Some people might be allergic to the Paleo foods while some may find it difficult to assimilate due to certain conditions.

Paleo diet is not just about an eating pattern. It’s a way of life and consistency is the key for the desired result.Knowledge about your body and nutritional requirements is extremely important before starting a Paleo diet. It is not possible to follow the ancient Paleo diet to the hilt since the quality of the food then is much different than it is now. But it is good to start somewhere to get somewhere!

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Lizelle Thomas
August 30 at 00:05:33

Ingredients:


  • 2 cups of detached broccoli florets
  • 4 ounces spinach, blanched
  • 8 free range organic eggs, beaten
  • 1 teaspoon of extra virgin olive oil
  • 4 slices of turkey bacon, diced
  • 2 cups cooked chicken, diced
  • 1 cup of thinly sliced white onion
  • 1 medium red sweet pepper, diced
  • ½ teaspoon of chopped fresh thyme leaves
  • Salt and black pepper, as needed to taste
  • 1 small pinch of freshly grated nutmeg

Directions:


  1. Preheat the oven to 350°F.
  2. In a pot with boiling water, blanch the broccoli florets for 3 to 4 minutes. Transfer to a bowl with ice bath to stop further cooking, drain and set aside. In the same pot, blanch the spinach for about 1 to 2 minutes. Transfer to a bowl with ice bath and drain. Set aside.
  3. In an ovenproof skillet, apply medium-high heat and cook the bacon for about 4 minutes or until crisp. Remove with a slotted spoon, leaving the oil and transfer to a plate lined with paper towels. Let it rest to cool, chop into small pieces and set aside.
  4. In the same skillet, sauté the onions, peppers, thyme with nutmeg for 3 to 4 minutes or until soft and tender. Add oil if needed and stir in the chicken, season to taste with salt and black pepper and sauté for 1 to 2 minutes.
  5. While cooking the chicken, lightly beat the eggs and season to taste with salt and pepper. Set aside.
  6. Add the spinach and broccoli into the skillet and cook for 1 minute while stirring occasionally. Pour in the beaten egg, briefly stir to combine and top with bacon. Bake it in the oven for about 10 to 12 minutes, or until the bottom is set but the top is slightly runny. Remove from the oven, cover with foil and let it rest for about 10 minutes or until the top is set. Serve it warm in the skillet or sliced in a serving platter.

Nutrition Facts (per serving):

Calories: 303.5Protein: 32.25gCarbs: 9.5g
Fat: 15gFiber: 3Sugar: 3.75g
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Ramya Sandhu
November 27 at 01:28:52

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Olive S.
August 05 at 01:05:29

Pesarattu or green Moong Dosais a popular breakfast item of Andhra Pradesh, India.Dosas are similar to crêpe in appearance but uses mostly rice to be prepared. Contrary to most of the dosas that are made with rice, Pesarattuuses the healthy green moong dal, which is loaded with protein. This crispy and nutritious dosa is easy to make since the moong dal does not require prior fermentation.


Ingredients required:

(Servings: 3 - 7 dosas)

  • 1 cup green moong (green gram)
  •  2 tbsp. rice flour
  •  2 medium-sized onion, chopped
  • 2 garlic pods
  • 1 inch ginger




  • Salt to taste
  • 1-2 green chilies
  • ½ tsp. cumin seeds
  • 1 tbsp. vegetable oil
  • 3 tbsp. coriander leaves, finely chopped

Cooking Instructions:

  •  Thoroughly wash the green whole moongin water. Soak them in 2 cups water for around 5-6 hours.
  •  Drain water from the soaked moong. In a grinder jar, add the moong, ginger, garlic, green chilies, cumin seeds, rice flour and salt. Grind it to a course batter.
  •  Add water, by and by, during grinding to get the desired texture.
  •  Heat a non-stick flat pan or ‘tawa’. To check if the pan is hot enough, sprinkle a little water until it sizzles.
  •  When the pan is dry, pour a scoop of batter onto the pan. Starting from the centerspread it in a spiral motion using the back of the ladle to form a nice crepe-like wrap.
  •  Sprinkle 1 tsp chopped onion and ½ tsp. chopped coriander all over the dosa.Press them into it.
  •  Sprinkle 1 tsp. oil around the dosa edges and let it cook until the bottom turns light brown.
  •  Flip it to the other side and cook for 1 minute. Fold the dosa along its diameter and transfer to a plate.
  •  Repeat the same process to make the rest of the dosas.

Delicious Pesarattu is best served with spicy ginger chutney or red coconut chutney. Go on and take a bite into a world of wholesome goodness with this simple, yet tasty Pesarattu recipe!

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Olive S.
August 05 at 04:43:33

Doh-Neiiong is a pork dish from Meghalaya, India.Filled with the lip-smacking taste of pork and black sesame seed, this drool-worthy dish talks about the culture and varied taste buds of the Khasisof Meghalaya. The hero of the recipe is black sesame seeds that impart flavor and the dark color to the pork. Another important feature about the recipe is the use of red chili paste made from the famous ‘bhut jolokia’, a type of chilli native to northeast India.


Ingredients required:

(Servings: 4)

  • 500 grams pork belly with fat
  • 100 grams black sesame seeds, roasted and ground
  • 2 tbsp. ginger-garlic paste
  • 2-3 green chilli, chopped
  • 1 medium-sized onion, chopped




  •  1 tbsp red chili paste
  • 1tsp turmeric
  • 2 tbsp. mustard oil
  • Salt to taste

Cooking Instructions:

  • Boil the pork belly in water until soft. Strain the water and cut the pork into small cubes.
  • Heat mustard oil in a thick-bottomed pan until it starts smoking.
  • Add the onion and fry in medium flame for 1 minute. Now add the ginger-garlic paste, green chilies, red chilli paste and turmeric. Sauté till the onions turn light brown.
  • Now add the pork cubes and salt. Mix well with the other spices and let the pork cook on medium flame for 10-15 minutes.
  •  Add a little water to the black sesame powder to form a medium-thick slurry. Pour it over the pork and mix well.
  •  Let the pork cook for another 5 minutes for the sesame flavor to blend in. Stir occasionally.
  •  Once the water dries up, remove from heat and let it rest for some time.
  •  Serve hot with steamed rice.

Doh-Neiionggoes well with sticky rice and Jadoh(Khasi rice dish). Tungrymbai (Fermented soya bean paste) can also add more color to your Doh-Neiiongand rice combination.

A gastronomic indulgence for pork-lovers, rich and spicy Doh-Neiiong recipe is a must try to tease those taste buds!

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Rizvi K.
August 22 at 06:03:28

Anxiety is a usual response to stress and it will help prompt you to handle different situations in a healthy way. Having said that, when your anxiety levels are out of hand or combined with major depression, exhaustion or other symptoms they could possibly be a result of poor nutrition. Nutritional deficiencies can impact your energy levels, mental health and the biochemical balance in your brain, resulting in anxiety.


Omega-3 Fatty Acids

A deficiency in Omega-3 fatty acids, or a disproportion between Omega-3 and Omega-6 fatty acids, can influence one’s mood. Omega-3s are essential for brain performance and good mental outlook.

Research has demonstrated that a diet lacking or having a disproportion between an Omega-3 and Omega-6 may negatively affect one’s brain health in the following ways:

  • Depression
  • ADHD
  • Borderline Personality Disorder
  • Schizophrenia

Omega-3s also support people who experience inflammation and pain issues. Foods that are full of Omega-3s are:

  • Beans
  • Flax seeds
  • Chia seeds
  • Hemp seeds
  • Seaweed
  • Leafy greens

Magnesium

Magnesium is extremely significant, usually play a big part in anxiety, and most people don’t eat an ample amount of it.

Magnesium supplementation also cuts down anxiety in the women with premenstrual syndrome.

Foods loaded with magnesium are:

  • Whole wheat
  • Spinach and other leafy greens
  • Nuts
  • Black beans
  • Pumpkin seeds

Vitamin D

Famously called Sunshine Vitamin, this vitamin truly helps a lot in dealing with anxiety and stress. People residing in areas which experience dark, cold winters are vulnerable for Vitamin D deficiency. It is believed that 30 out of 100% of people all around the world are deficient of Vitamin D. Study has disclosed that individuals with anxiety also have low amounts of D vitamin.

Foods full of Vitamin D are:

  • Fatty fish
  • Egg yolks
  • Cheese
  • Milk
  • Fresh juice

Zinc


Zinc is important for neurotransmitter production and performance. It is also essential for healthy digestive function and a very good immune system, most of which is present in the digestive tract.

Best food sources of zinc are:

  • Beef
  • Lamb
  • Dark meat
  • Chicken
  • Cashews
  • Legumes
B-Complex Vitamins

The B vitamins change food into fuel that enables us to remain energized all over the day. While the B vitamins work together to deliver energy and cellular restore, and even can make stress relief, each B vitamin have their own unique positive aspects, from offering healthy skin and hair to protecting against memory loss and migraine headaches.

A new study is rising in the field of Neuropsychiatry that reveals a link between B vitamin deficiencies and mood problems, like depression.

Foods that are abundant in B vitamins include:

  • Seeds
  • Nuts
  • Beets
  • Root vegetables
  • Leafy greens

Everyone must have a yearly physical checkup. For some individuals, particularly those deficient in specific nutrients like Vitamin D, one should test more often. Make sure to get in touch with your doctor before starting a new supplement routine.

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Diplip C.
November 23 at 05:53:53

It might strike you as normal that you are done with seeing and hearing almost everything weird on this earth, thanks to the internet. From extraterrestrial life to paranormal phenomena, everything lay exposed for our learning and in some cases, perception. However, one can never even imagine the extent of weirdness as well as the astonishing secrets that the “human body” harbors.

With the advancement in science, knowledge and awareness about the human body has also skyrocketed. However, the most extraordinary things about the human body are the simple things, which we usually overlook.

Here are some of the weird but fun facts about your body, which are guaranteed to blow your mind:

  1. If the mucus lining of the stomach disappears, the strong stomach acids would digest the stomach itself! That is why the mucus lining regenerates every 3-4 days.
  2. Just like fingerprints, every human being has a unique tongue print as well as a unique body smell (Identical twins have same body smell!).
  3. If you saved up all your spit in a lifetime, it would fill two large swimming pools!
  4. A human head remains responsive for about 15-20 seconds after it has been severed from the body!
  1. Close to 200 muscles are required just to take a single step! Likewise, it requires close to 40 muscles to frown and 17 to smile!
  2. If laid end-to-end, the blood vessels in our body would span over 60,000 miles! No wonder our brave heart pumps close to 7500 liters of blood through these vessels every day!
  3. Foetuses start growing teeth 6 months before they are born! Hence, one in every 1000 babies is born with a tooth.
  4. A single human hair is strong enough to support a weight of 3.5 ounces which amounts to two candy bars! It is highly indestructible, too, being resistant to many acids, chemicals and natural conditions.
  1. The pumping heart can squirt blood 30 feet away with the immense pressure it creates!
  2. The female egg is the largest cell in the human body, while the smallest cell is the male sperm!
  3. You can never taste something which the saliva cannot dissolve or mix with!
  4. Air from a sneeze can travel at the rate of 100 miles/hour! Reason enough to cover your nose and mouth while sneezing or ducking when someone else does!
  1. Nerve impulses travel at the rate of 250 miles/hour to and from the brain, which is 4.16 miles/sec! That is why your body’s reaction and impulses are so fast!
  2. The large surface area of one lung of a pair can spread over a tennis court!
  3. There are close to 31 million bacteria per square inch of the human body, but luckily, most of them are harmless!
  4. Every minute, 300 million cells die in the human body. But at the same time 25 million new cells are produced in the body per second!
  1. The amount of heat produced by the human body in 30 minutes can boil half a gallon of water!
  2. A cold room increases your chances of getting nightmares!
  3. Women’s heart beat faster than men’s. Moreover, they blink twice as many times and can smell better than men.
  4. It is impossible to kill oneself by choking with both hands or for that matter, to tickle oneself!
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Yuni Pratiwi
August 22 at 04:24:23

Pare or bitter melon has a lot of benefits for humans. It can cure malaria, help with constipation, diabetes and many more. Pare consists more beta-carotene than broccoli and therefore it can also prevent cancer, reduce the risk of heart attack and viral infections. I have included some tips on how to cook pare properly to avoid its bitter taste!


Ingredient:

  • 1 pare

Seasoning:

  • 1 tomato
  • 3 cloves garlic
  • 3 cloves shallot
  • Chilies
  • Salt
  • ¼ medium size palm sugar
  • 2 lime leaves (optional)


Instructions:

  1. Cut pare into two halves and remove all seeds from it.
  2. Add some salt and mix it. Leave it for 10 minutes.
  3. Grind shallots, garlic, tomatoes and chillies.
  4. Stir-fry the ground seasoning.
  5. Add lime leaves and palm sugar.
  6. Add 50ml water to the seasoning followed by pare. Mix it well.
  7. Serve
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Olive S.
August 04 at 06:58:08

Mutton Chukka Varuval is a lip-smacking mutton dish from the Chettinad district of Tamil Nadu, India. Pan-roasted ChettinadMutton Chukka Varuvalis made by frying tender mutton in caramelized onion and ginger-garlic paste along with other spices. This strong-flavored and spicy dish is a must try for every mutton lover. The word is ‘fiery’ for this very delectable dry mutton preparation.


Ingredients required:

(Servings: 4)

To marinate:

  • 500 grams mutton, cut into pieces
  • ½ tbsp. ginger-garlic paste
  • ¼ turmeric
  • 1 tbsp. red chilli powder
  • Salt to taste

To grind:

  • 2 tbsp. coconut, grated
  •  1 tbsp. poppy seeds
  • 1 tbsp. fennel seeds

To pressure cook:

  • 2 tbsp. shallots
  • 5 garlic pods, chopped
  •  ½ tsp. turmeric
  • 3 tbsp. coriander powder
  • 1 tbsp. red chilli powder
  • Salt to taste
  • 3 cups water

For sautéing:

  • 2 medium onions, chopped
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 sprig curry leaves
  • 2 cloves
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1 tbsp. red chilli powder
  • 3 tbsp. vegetable oil
  • 1 tbsp. fennel seeds
  • 2 tbsp. lemon juice

Cooking Instructions:

  •  Marinate the mutton pieces for 45 minutes in the ingredients mentioned in ‘To marinate’ section.
  • Heat 2 tbsp. oil in a pressure cooker. Sautéthe marinated mutton in it for 3-4 minutes.
  • To the sautéed mutton, add all the ingredients mentioned in ‘To pressure cook’ section. Close the cooker and cook the mutton in medium flame for 8-10 minutes.
  • After a couple of whistles, remove the cooker from the flame and allow to cool. Separate the stock from the mutton pieces and keep aside.
  • Grind the ingredients mentioned in ‘To grind’ section into a thick paste.
  • Heat 3 tbsp oil in a saucepan and add bay leaf, cinnamon, curry leaves, fennel seeds and cloves. Sauté for a minute and then add onion, tomatoes and ginger-garlic paste.
  •  Now add the thick spice paste and fry for about 3-4 minutes.
  • Add mutton stock, red chili powder and salt. Mix well and cook till a thick slurry is formed.
  •  Now add the mutton pieces and cook in the thick slurry until the pieces are well coated with the spices.
  • Cook the mutton until they turn blackish. Add more curry leaves, mix and remove from heat.
  • Add the lemon juice and let it sit for some time for the flavors to blend in.

Hot and spicy ChettinadMutton Chukka Varuvalis ready to be served with curd rice, Kerala paratha or chapatti!

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Yuni Pratiwi
August 22 at 07:20:06

Saren or dideh is steamed blood pudding that usually made from chicken blood. Muslims consider this food to be “haram” and Indonesian government is actually banning saren to be sold or eaten but it is still pretty common to find saren based dish in some traditional warungs or traditional market. If you have trypophobia (phobia of irregular patterns or clusters of small holes and bumps) than I would suggest that you skip this recipe.


Ingredients:

  • 100 grams saren

Seasoning:

  • Salt
  • 2 spoon soy sauce
  • Chilies (optional)
  • 2 cloves garlic
  • 4 cloves shallot
  • 1 tomato
  • ½ bombay onions
  • 1 slice galangal
  • 1 slice ginger
  • 2 lime leaves
  • ¼ medium size palm sugar


Instructions:

  1. Dice saren in small cubes and chop all seasoning ingredients.
  2. tir fry garlic, onion and shallot.
  3. Add tomatoes and chillies.
  4. Add lime leaves, palm sugar, galangal and ginger.
  5. Add saren
  6. Then add 100ml of water
  7. Add soy sauce and mix it well.
  8. Serve and Enjoy!
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Lizelle Thomas
August 30 at 01:21:27

Ingredients:


  • 1 ½ pounds of ground turkey
  • 2 large free range eggs
  • 1 cup onions, finely diced
  • 1 tablespoon grass fed butter
  • ½ cup canned tomato sauce with mushrooms
  • ½ tablespoon of raw honey
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Toppings:


  • Avocado slices
  • Tomato slices
  • Lettuce leaves
  • Onion rings

Directions:


  1. Line a baking dish with parchment paper and preheat an oven to a temper 400°F.
  2. In a large pan, apply medium-high heat and melt the butter. Sauté the onions for 3 to 4 minutes or until soft and translucent, transfer into a large bowl.
  3. Add in the remaining ingredients and mix until all ingredients are well incorporated. Cover and chill for at least 2 hours.
  4. Divide into 4 to 6 portions and roll with hands to form into large balls. Lightly press down with hands to flatten the top, and indent with thumb on the middle to look like a bagel. Transfer to a greased baking dish and repeat the procedure with the remaining mixture.
  5. Bake it in the oven for about 35 to 40 minutes, or until the meat is lightly browned and cooked through. Let it rest to cool and slice along the mobius strip just like slicing a regular bagel. Or you can just slice it into two halves.
  6. Serve with different toppings.

Nutrition Facts (per serving):

Calories: 378.75Protein: 46gCarbs: 14.75g
Fat: 16.5gFiber: 5.5gSugar: 7.25g
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Lizelle Thomas
August 29 at 07:11:16

Ingredients:


  • 1 cup chopped raw almonds
  • 1 cup almond meal
  • ¼ cup almond butter
  • ½ cup raw walnuts
  • 1 cup pistachio nuts
  • 1 cup pumpkin seeds
  • ½ cup baking chocolate bits
  • ¼ cup maple syrup
  • 1 teaspoon almond extract
  • 1 tablespoon cocoa powder (optional)


Directions:


  1. Preheat an oven to a temperature of 350 °F.
  2. In a mixing bowl, combine together the nuts, almond meal, cocoa, and seeds. Set aside.
  3. In a separate mixing bowl, mix together the honey, maple syrup, almond extract until well combined and mix in the chocolate bits. Pour into the nut and seed mixture and mix to combine.
  4. Pour the brownie mixture into a non-stick brownie pan. Press down the mixture to fill empty spaces in the pan and bake it in the oven for 15 to 17 minutes.
  5. Remove the pan from the oven, transfer to a wire rack to cool completely cut into bars. Serve immediately or placed inside a covered container and store for 1 week in the refrigerator.

Nutrition Facts (per serving):

Calories: 266.4Protein: 8.9gCarbs: 15.4g
Fat: 20.6gFiber: 4.25gSugar: 8.3g
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Roberta S
August 14 at 03:50:59

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Belinda Andia
September 06 at 07:57:36

I love this meal because it’s one of the easiest meals to cook.Apart from Sukuma wiki containing vitamins A, B,K and calcium , they are also rich is dietary fiber.Sukuma wiki added to smoothies is great for detox and weight loss.Ugali and Sukuma Wiki keeps you full for a long time.

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Belinda Andia
September 06 at 07:04:07

Fondant is used to decorate cakes. There are two types of fondant: rolled fondant and poured fondant. Our simple beginners Rolled fondant consists basically of Icing sugar, gelatin ,glycerin and glucose syrup.

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Paleo S.
August 12 at 03:01:07

Ingredients:

For the Toppings:

  • 4 slices almond or coconut loaf bread , toasted
  • 6 slices of deli turkey breast, cut into halves
  • 4 slices cooked turkey bacon
  • 2 tablespoons of homemade green chili mayo
  • ½ ripe avocado, pitted and thinly sliced
  • 1 ripe tomato, sliced into rounds
  • 4 lettuce leaves


For the Coconut Bread Loaf:

  • 2 free range whole eggs
  • 1 cup almond or coconut milk
  • 1 teaspoon of pure almond extract
  • 2 ½ cup of sifted coconut flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon powder
  • ½ cup of shredded coconut flakes
  • ¼ cup of melted grass fed butter

Directions:

For the Bread:

  1. Preheat an oven to 350°F and lightly grease 8x4 inch loaf pan. Set aside.
  2. Mix together the flour, baking powder, cinnamon powder and coconut flakes in a bowl. Make a well in the center of the mixture and set aside.
  3. Whisk together the eggs, milk and almond extract in a separate mixing bowl. Gradually pour into the well in the center of the flour mixture and lightly mix just to combine.
  4. Mix in the butter and mix until the ingredients are partially incorporated. Do not over mix. Transfer into the prepared loaf pan, bake it in the oven for about 1 hour or until the top is lightly golden. Remove from the oven, transfer to a wire rack and let it rest to cool completely before slicing.
  5. Slice the loaf bread into 8 equal portions and toast it in the oven for about 5 to 10 minutes or until crisp and lightly golden.

For Assembling the Sandwich:

  1. Spread evenly the green chili mayo on one side of 4 bread slices.
  2. Top each with lettuce, 3 slices of turkey breast, turkey bacon, avocado slices and sliced tomato. Top with the remaining bread slices and cut the sandwich across the diagonal.
  3. Serve immediately.

Calories: 381Protein: 31.5gCarbs: 31.5g
Nutrition Facts (per serving):
Fat: 18.5gFiber: 6.5gSugar: 8g
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Yuni Pratiwi
August 17 at 03:55:48

Tempe is one of the most popular ingredients of the Indonesian cuisine. While ‘ kering’ means ‘dry’ in English (because of the caramelization process of tempe). Kering Tempe can be stored in a jar for upto 3 days and eaten as a side dish.


Ingredients:

  • 1 medium size tempeh
  • 100 grams teri air tawar (non salty dried anchovy – optional)
  • 100 grams peanut

Seasoning:

  • Chilies (optional)
  • 1 tamarind
  • 3 clove garlic
  • 3 clove onion
  • 1 lemon grass
  • 3 lime leave
  • 3 small size palm sugar
  • 1 bay leaf


Instructions:

  1. Fry the tempe, peanut & teri.
  2. Slice the chilies, onion & garlic
  3. Stir fry it for 2 minutes
  4. Add the palm sugar
  5. Add 100 ml water
  6. Add some salt
  7. Add all the fried ingredients
  8. Mix it & wait for it to get caramelize
  9. Serve
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Yuni Pratiwi
August 18 at 02:56:55

I dare you to try this special cuisine from Indonesia! It is very delicious if you know how to cook it. ‘Hati’ means ‘heart’ in English and ‘Ampela’ means chicken gizzard. Sate Hati & Ampela is a very popular cuisine, Indonesian usually eat it for snack or combine it with main course like Soto for example.


Ingredients:

  • 100 grams chicken heart
  • 50 grams chicken gizzard

Seasoning:

  • Salt
  • 2 Lemongrass
  • 3 Bay leaves
  • ¼ Palm sugar
  • 3 cloves onion
  • 2 cloves garlic
  • ½ tsp coriander
  • Soy sauce
  • 2 candlenut

You might need some skewers



Instructions:

  1. Grind the candlenuts, onions, garlic and coriander.
  2. Boil the chicken heart & chicken gizzard
  3. Add all the grinded seasoning and the rest of the seasoning
  4. Wait for it to be cooked (around 25 minutes)
  5. Chop and skew the chicken heart & gizzard.
  6. Serve
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Sarah Hye
September 04 at 02:31:37

Ingredients:


  • 8 oz sweet potato noodles
  • 4 oz spinach
  • 1 1/2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/2 small onion, thinly sliced
  • 3-4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
  • 1 small carrot, cut into thin strips
  • 1 stalk scallion, cut into 1-inch lengths
  • 1/2 tablespoon sesame oil
  • Salt to taste
  • 1 heaping teaspoon toasted white sesame

SAUCE:


  • 4 tablespoons soy sauce
  • 2 1/2 tablespoons sugar

Directions:


  1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
  2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half.
  3. Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.
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Diplip C. shared Sarah Hye's post.
November 23 at 05:28:53

Ingredients:


  • 8 oz sweet potato noodles
  • 4 oz spinach
  • 1 1/2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/2 small onion, thinly sliced
  • 3-4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
  • 1 small carrot, cut into thin strips
  • 1 stalk scallion, cut into 1-inch lengths
  • 1/2 tablespoon sesame oil
  • Salt to taste
  • 1 heaping teaspoon toasted white sesame

SAUCE:


  • 4 tablespoons soy sauce
  • 2 1/2 tablespoons sugar

Directions:


  1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
  2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half.
  3. Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.
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Belinda Andia
September 06 at 06:42:55

I grew up eating Traditional vegetables. It’s a delicacy where I come from – the western part of Kenya. It takes time preparing them that’s why majority of people would rather go for Kales (Sukuma), spinach or cabbage.

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Diplip C.
November 28 at 04:39:58

Below are a few common sleep disorders, their effects and remedies.

Sleep Paralysis

Sleep paralysis is the condition where, during falling asleep or waking up, one is conscious and aware but unable to move. The temporary paralysis is usually accompanied by hearing, seeing or feeling things that are actually not there. Panic, fear, suffocation, sensations of being dragged out bed, illusions and supernatural phenomenon form a part of sleep paralysis.

The cause of sleep paralysis is a dysfunction caused by overlap of the REM and waking stages of sleep, resulting in fragmented REM sleep. Other causes include genetics, disturbances in sleeping pattern, sleep deprivation, stress, other sleep disorders like narcolepsy, etc.

The experience of sleep paralysis can lead to irrational fear amongst patients, leading to anxiety, stress, depression, etc.

Although there is no cure for sleep paralysis, it is not a life-threatening ailment. Treatments include education about sleep cycle, maintaining sleep hygiene, certain medications, meditation, sleeping laterally and hypnotherapy.

REM Sleep Behavior Disorder (RBD)

RBD is the sleep disorder in which people act out their dreams unconsciously. During REM sleep, the body is in a state of paralysis due to deep sleep. Vivid dreaming occurs during REM sleep. RBD results in break of this paralytic state, resulting in limb movements. These movements involve violent kicking, punching, screaming and even jumping out of bed. People with RBD remember their dreams mostly but usually cannot remember moving.

The loss of muscle atonia (paralysis) during RBD may be due to neurodegenerative disorders like Parkinson’s disease, certain drugs and damage to that part of the brain that controls REM sleep.

Violent movements emanating from dreams can result in patients injuring themselves or their bed partners. Patients also respond to others unknowingly while sleeping resulting in sleep deprivation.

Treatments include medications to soothe the nerves, muscles and induce a good sleep. Removing dangerous objects from the patient’s vicinity before sleeping is recommended. Maintaining a good sleep schedule, correcting nerve disorders and other sleep disorders also help to cure RBD.

Insomnia

Sleeplessness or Insomnia is the chronic difficulty in falling asleep or staying asleep as desired. It can be a short-term problem lasting for few days or long -term lasting for months.

Insomnia is typically caused by dysregulation of the sleep cycle, the Hypothalamic-pituitary-adrenal (HPA) axis and cognitive system. There is increased HPA axis activity, cortisol production; rapid heart rate and increased cerebral glucose usage during stages 1-2 and NREM sleep during insomnia. Other causes of insomnia are stress, chronic pain, heart problems, hyperthyroidism, menopause, alcohol, caffeine, nicotine and certain medications.

Insomnia results in daytime sleepiness, crankiness, mood swings, depression, low energy and low focus and concentration.

Maintaining sleep hygiene measures like regular sleep schedule, avoiding caffeine and vigorous exercise a few hours before sleeping and sleeping in a dark and cool room helps a lot. Hypnotherapy, reducing stress, cognitive behavior therapy, etc. is also recommended for insomnia.

Restless Legs Syndrome (RLS)

RLS is a sleep disorder characterized by a compulsive urge to move the legs, especially during rest at night. Hence, a good sleep is hard to achieve. The sensations in the legs are somewhat like a tickle or an itch, a crawling feeling or aching that intensifies during periods of relaxation. Usually, movement brings relief.

The main reason for RLS has been found to be an iron deficiency although nerve problems, varicose vein, vitamin and magnesium deficiencies, diabetes, celiac disease, other sleep disorders like sleep apnea, etc. have also been found as causes.

Less sleep due to a restless, twitching leg can give rise to a horde of other problems like heart disease, high blood pressure, diabetes, poor concentration, depression and mood swings.

Treatment includes iron supplements and medications like dopamine agonist. Lifestyle changes, maintaining sleep hygiene, avoiding alcohol, smoking, leg massages, etc. can also help a lot.

Narcolepsy

Narcolepsy is a chronic neurological disorder that is characterized by excessive daytime sleepiness, resulting in spontaneous but involuntary sleeping episodes at unusual times. This sleepiness may last for a few seconds to minutes and can occur at any time. 70% of narcoleptic patients also exhibit cataplexy, which is a sudden weakening of motor muscles caused by strong emotions.

Narcolepsy is believed to be caused by decreased levels of the neurotransmitter orexin or hypocretin probably by an autoimmune disorder. Decreased levels of orexin results in disruption of wakefulness and the sleep-wake cycle. Stress, psychological trauma, etc. can also cause narcolepsy.

If left untreated, narcolepsy can result in falls, motor vehicle collisions and decreased performance at school and work.

There is no cure for narcolepsy. However, maintaining sleep hygiene, taking regular naps and appropriate medicines can help to alleviate the symptoms.

Obstructive Sleep Apnea (OSA)

OSA involves periods of shallow breathing or pauses in breathing while sleeping. Every night, these pauses might happen several times and can last for a few seconds to minutes. The most common symptom of OSA is loud snoring, followed by choking and snorting as the breathing resumes after the pause. The choking disrupts sleep many times a night and this results in lethargy and daytime drowsiness.

OSA is caused by blocked airflow, due to either narrow airways or enlarged tonsils/tongue. This, in turn, increases carbon dioxide in the blood and the brain alerts the body to wake up and breathe to take in oxygen. Other causes of OSA include alcoholism, smoking, obesity, stress, allergies and even genetics.

OSA increases the risk of some fatal diseases like high blood pressure, heart problems, stroke, diabetes, etc. Overnight sleep studies like polysomnography help to identify OSA.

Treatments involve lifestyle changes like avoiding alcohol, smoking, losing weight, surgery, etc. Sleeping in a lateral position helps to keep the airways clear.

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Yogendra Singh
December 19 at 03:56:23

Healthy vegetarian paneer  sandwich recipe for breakfast and lunch.This easy paneer sandwich is an easy evening snacks and can be made in minutes.

Ingredient list for paneer sandwich:

• Bread slices,

• Grated paneer: ¼ cup,

• Chopped onion: 1 tbsp,

• Fine chopped coriander leaves: 1 tbsp,

• Fine chopped green chilly: 1,

• Salt, Pepper powder,

• Butter

1 Shares
Roberta S
August 14 at 04:40:01

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Lizelle Thomas
August 30 at 02:48:00

Ingredients:


  • 1 pound grass fed lean beef strip steaks

For the Marinade:


  • Salt and coarsely ground pepper, to taste
  • ¼ cup of namushoyu or coconut aminos
  • 1-inch pieces of fresh ginger root, minced
  • 2 teaspoon of minced garlic
  • 1 Thai red chili pepper, chopped;
  • 1 organic lime, juiced

For the Salad:


  • 2 cups of fresh red lettuce
  • 2 cups of fresh green lettuce
  • 1 red sweet pepper, sliced into strips
  • ½ cucumber, sliced into thin rounds

For the Thai Dressing:


  • 2 tablespoons of melted coconut oil
  • 3 tablespoons of namushoyu or coconut aminos;
  • 2 teaspoons of fish sauce
  • 1 Thai red chili pepper, minced
  • 1 organic lime, juiced and zested

Fore Serving:


  • ¼ cup chopped almonds
  • ¼ cup minced fresh cilantro leaves
  • ¼ cup minced fresh mint leaves

Directions:


  1. Mix together all marinade ingredients in a large bowl and add the beef. Toss to coat the meat evenly with the marinade mixture, cover and chill for 30 to 60 minutes.
  2. Place all salad ingredients in a colander and chill before use. Whisk together all dressing ingredients in a small bowl until emulsified and set aside.
  3. Preheat gas or charcoal grill to medium-high heat and lightly brush the grids with oil. Grill the marinated steaks for 3 to 5 minutes on each side, turn to cook the other side for 3 to 4 minutes. You can also brush the steaks with marinade mixture while grilling.
  4. Transfer the steaks to a cutting board, let it rest for about 5 minutes and thinly slice across the grain.
  5. Drizzle the Thai dressing into the salad ingredients and gently toss to combine. Portion the salad into individual serving salad plates and top with steak slices.
  6. Serve immediately with chopped mint, almonds and cilantro on top.

Nutrition Facts (per serving):

Calories: 286Protein: 31.75gCarbs: 12g
Fat: 13.75gFiber: 4.25gSugar: 3.75g
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Olive S.
August 05 at 06:22:52

Steamed fish in Bamboo Shootsisa sumptuous and healthy cuisine from Nagaland, India. In most of the Naga cuisines, natural extracts of herbs are used as spices with no artificial ingredients. Steamed fish in Bamboo Shoots is one such dish, which is cooked without oil and only natural components, yet is very tasty and alluring. The use of fermented bamboo shoots is indicated in most of the Naga dishes.Like most other Naga dishes, this dish also uses Naga red chilies, which are extremely hot and pungent in taste.


Ingredients required:

  • 500 grams Rohu or Porongfish
  • 10 Naga red chilies
  • 2 inches ginger
  • 4 garlic pods
  • 2 tbsp. fermented Bamboo shoots


  • 1 tbsp. Bamboo shoots water
  • ½ tsp. turmeric
  • Salt to taste
  • Spring onion, chopped
  • Coriander leaves, chopped

Cooking Instructions:

  • Clean and wash the fish and cut into pieces.
  • Fill a wok halfway with water and bring it to a boil. Place a bamboo steamer in the wok and take care that the water does not touch the bottom of the steamer.
  • Line the inside of the bamboo steamer with banana leaves, place the fish pieces over it and cover the steamer. Let the water in the wok simmer in medium flame.
  • Once the fishes are cooked completely, remove from steamer and keep aside.
  • Grind the ginger, garlic and Naga red chilies into a coarse paste using a mortar and pestle. This is the traditional way to crush the ingredients, but a blender can also be used.
  • In a pan, add the paste, salt and turmeric along with bamboo shoots and bamboo shoots water. Add the steamed fish pieces and mix them gently.
  • Now add required amount of water, blend in gently and cover the lid. Cook in medium flame until water evaporates. Do not stir the fish pieces.
  • After the excess water has evaporated, add chopped spring onion and coriander leaves. Simmer for another 3-4 minutes.
  • Serve only after completely cooled.

With the goodness of fish and the aroma of bamboo shoots, this dish is ready to make your lunch or dinner experience an awesome one!

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Ramya Sandhu
November 27 at 01:12:56
CLEAN EATING CHEESE
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Akash MK
August 25 at 06:19:59

An Indian vegetarian dish made with cottage cheese cooked with tomatoes-onions-bell peppers- and a blend of Indian spices. Kadai paneer is a very famous dish of north India, in every restaurant menu kadai paneer is on the top because it is really very popular as well as it tastes yummmm.

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Olive S.
August 04 at 01:12:56

Fresh food is something that everyone likes. But then, there is fresh and there is too fresh! Eating live animals might not be your idea of a scrumptious dinner on any given day, but in many countries, eating certain animals fully or partially alive is considered a gastronomic indulgence.

While many people savor the taste of a live animal wriggling in their mouth, many balk at this very idea and consider it as animal cruelty. Many countries where the local food is seafood based, eating live animals is no big deal.

Some of the most dangerous foods are the ones that we use every day in our kitchen. Harmful by nature or by accident, we chose to ignore the danger posed by these foods and continue indulging in them.

The following list is not for the faint-hearted. Some of these animals eaten alive might actually make you retch.


  1.  1.Drunken shrimps

    This Chinese delicacy involves immersing live shrimps in a local spirit called baijiu that makes the shrimps very thirsty. When they are ‘drunk’ enough on the booze, they are eaten alive while still twitching. They are served in a closed lid glass goblet to prevent them from jumping on you!

  2.  2. Fruit Bat soup

    If the name didn’t make your skin crawl, the preparation will!This is a delicacy of Guam in Western Pacific. The live bat is caught, washed and tossed right into boiling water with the whole animal intact. After being boiled alive, the almost dead bat is served with coconut milk and vegetables. Everything is expected to be eaten except the teeth and bones!

     3. Witchetty Grubs

    The Australian aborigines from the outbacks eat live, wriggling larva of the cossid moth called Witchetty grubs to fulfill their protein requirements. They simply pull out the grub from the ground, pop it into their mouth and chew them off!

    4. Blood Clams

    Do you fancy some fresh, crimson blood for dinner? Eat the blood clams!The production of excess amount of hemoglobin (the red pigment in our blood) is what gives these clams their names.They are eaten raw to retain their bloody flavor.

    5. Heart of Cobra

    This is a Vietnamese delicacy where a live cobra is sliced open and it’s still beating heart is served to you on a plate. Next, the blood, bile and venom of the snake are squeezed into glasses for you to drink them up. All these are done right in front of your eyes!

    6. Casu Marzu

    This Sardinian cheese is nicknamed ‘rotten cheese’ and with good reason. Casu Marzu contains live maggots of the cheese fly. After the cheese is formed, holes are cut into it to allow the cheese fly to lay eggs, which then hatch and excrete a substance that lends it a unique taste. The cheese is to be eaten along with the maggots!

    7. Sannakji

    This is a Korean delicacy, in which a small octopus is chopped alive and its tentacles are served immediately while they are still twitching. It is said that the wriggling inside the mouth increases its taste!

    8. Sea Urchin

    Sea urchins have a very jagged exterior owing to their spikes, but the body is fleshy and tasty. Hence, eating sea urchins straight away from their shells is the latest fad.

    9. Ant Salad

    A famous restaurant in Copenhagen called Noma serves live ants with your salad. The ants lend the salad its signature zesty flavor. They are frozen alive so that they move slower and you can easily sample them!

    10. Frog Sashimi

    A Banned in many countries for animal cruelty, frog sashimi is the next level of culinary horror where live frogs are sliced open, disemboweled and filleted. Some body parts are made into soup and the rest are made into sashimi. All these while the Frog is still alive and wriggling!

    Delectable or otherwise, it is a choice to eat these animals alive or cooked. In many of these cases, the cruelty is evident. But all of these foods are a savored lot. These do indicate man’s primeval instinct to eat raw food.

    So, how many of these are you willing to try?


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Olive S.
August 03 at 02:17:56

Have you ever wondered why you start wheezing the moment you eat some of those delectable nuts while your friend happily gorges on them without any difficulty? Yes, you are allergic to the nuts! While that might get you all worked up with dread, it might amaze you that your race, ethnicity and genetics are the main culprits.ethnicity and genetics are the main culprits.

The beguiling fact about food sensitivity is that what food is harmless for you might be life threatening for another.The role of our diet can hardly be exaggerated when it comes to allergies and the level of severities.

Researchers have proven that different races and ethnicities may be susceptible to different kinds of allergies to the same food. Each race has a distinct genetic makeup, responsible for their uniqueness and survival. Genetic changes take hundreds of years to manifest although it is a continuous process, to adapt for survival.The very fact that different demographics have different cuisines that suit them the best proves that their bodies have been adapted to those particular foods.

There has been an increase in food related allergies over the years. The reason for this increase is still in the speculative stage but a possible role of the environment and diet has been established.

Races and food allergies

Researchers have found that Caucasians are 3 times more prone to food allergies than Asians are.Also, African –American children are more prone to allergies than the other races. Many studies suggests that black children are more vulnerable when it comes to allergy to certain food items like eggs, soy, milk, peanuts and shellfish.suggests that black children are more vulnerable when it comes to allergy to certain food items like eggs, soy, milk, peanuts and shellfish.

The ranother study concluded that Hispanic children are less susceptible to food allergies than the other ethnicities. This divergence in allergy levels to certain foods lies in the genetic makeup of that particular race.


Different cuisines and food allergies

It has been suggested that the difference in the prevalence of allergies in different ethnic groups might also be linked to the cooking method adopted by a certain group. Caucasians and African –Americans are particularly allergic to food items like peanuts, eggs,shellfish and soy, which are used a lot in Asian cuisine, like Thai or Chinese. However, Asians, for example, either boil or fry peanuts as opposed to their counterparts who roast the peanuts and hence, are more prone to allergic reactions.

The ranother study concluded that Hispanic children are less susceptible to food allergies than the other ethnicities. This divergence in allergy levels to certain foods lies in the genetic makeup of that particular race.

Also, Asian cuisine involves cross contamination, meaning the same vessel is used to cook different food items without washing in between. A vessel used to cook shellfish might be used to cook chicken, too. Hence, this might prove fatal for those who are unfamiliar with Asian cuisine and allergic to one or two of the food items.

Many cuisines use dairy, wheat productsor nuts and seeds oils as the main food. Those with lactose intolerance, wheat allergy or nuts allergy respectively, might find it not only difficult to digest these but might also succumb to their allergies.


Conclusion

While the role of genetics in racial susceptibility to food allergens has been established, sometimes these allergies might also be subjective. Meaning, even though your belonging to a particular race makes you more prone to a food allergen, due to a little twist in your own genes, you can safely eat that food. The reverse might also be possible.

Hence, healthcare professionals, worldwide, stress on the significance of knowing what you are eating so that you don’t have an accidental allergic reaction.

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Belinda Andia
September 06 at 07:17:27

My son loves meat especially bones,  whenever I buy meat,  I ask the butcher for some bones. he enjoys the bonemarrow the best.

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Valerie Riviera
September 20 at 01:24:25

Flautas in Mexican means a dish consisting of a tortilla that is rolled around a filling of meat and cheese and then fried. That sounds soo heavenly, I am sure you can already imagine how it tastes! You can also dip the flautas into spicy sauce or gouda cheese or even just good ‘ol mayonnaise.

Ingredients:


  • 250 grams chicken
  • 3-6 tortillas
  • Cheese

Seasonings:


  • ½ tsp cumin
  • 1 tsp pepper
  • Salt
  • 4 cloves shallot
  • 3 cloves garlic

Instructions:


  1. Boil chicken until it cooks for about 20 minutes.
  2. Now grind (using a mortar and pestle or a blender)all of the seasonings until you get a puree consistency.
  3. Now, stir fry the ground seasoning puree in a small amount of oil
  4. Shred the boiled chicken and add it to the stir fried seasoning puree.
  5. Now add diced cheese to the shredded chicken in the frying pan.
  6. Now prepare the tortillas
  7. Put the chicken in the middle of the tortilla and roll. You may use a toothpick to seal the filled tortilla.
  8. Fry the flautas until it become golden brown.
  9. Serve and Enjoy!!
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Olive S.
August 05 at 01:44:36

A distinctive feature of the harvest festival, ‘Pongal’, Sakkarai Pongal is a signature sweet dish from Tamil Nadu, India.Considered as an auspicious offering in many religious ceremonies, Sakkarai Pongal is made from newly harvested rice along with ghee,jaggery  and cashew nuts. Spices like camphor, cardamom, etc., add on to that mouth-watering flavor that is sure to make you ask for more!


Ingredients required:

(Servings: 2 - 3)

  • 1 cup raw rice
  • ¼ cup yellow moong dal(mung bean)
  • 1 cup palm jaggery, grated
  •  2 tbsp. cashew nuts
  • 2 tbsp. raisins




  • ¼ tsp. cardamom powder
  • 1 pinch edible camphor
  •  2 cups milk
  •  5-6 tbsp. ghee(clarified butter)
  •  4 and ¼ cup water

Cooking Instructions:

  • Wash the rice thoroughly and soak in water for 10 minutes.
  •  In a heated pan, dry roast the yellow moong dal until the moong’s aroma wafts out. Keep it aside. In the same pan, heat 3 tsp. ghee, add the cashew nuts and frytill golden.
  • Add ¼-cup water and grated jaggery in a separate pan. Mix well and cook over a low flame until the jaggery dissolves completely. Keep the jaggery syrup aside.
  • In a deep-bottomed skillet pan, add milk and 4 cups of water. Bring to a boil.
  • Now, add the rice and roasted moong dal. Mix well and cook with the lid on over medium flame.
  • Stir at regular intervals and cook until the rice becomes mushy.
  •  Adjust water as necessary to cook the rice completely until the mixture turns semi-solid.
  • Now add the jaggery syrup, mix and cook for another 5-7 minutes.
  •  Add the cardamom powder, ghee-roasted cashews, raisins and a pinch of edible camphor.
  • Add the remaining ghee, mix well and cook for 1 minute.
  • Transfer to a dessert bowl, sprinkle some ghee on the top and serve hot.

The irresistible aroma of ghee and camphor in the Sakkarai Pongal is sure to make you drool!

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Olive S.
August 05 at 06:50:53

Vawksa Rep or stir-fried smoked pork is a conventional dish from the northeastern state of Mizoram, India. Like its sister states, Mizoram also has its own indigenous group of tribes with different cultures and taste. But one thing that remains synonymous is the use of natural ingredients for healthier food habits. Mizo smoked pork (Vawksa) usesbaby spinach and mushroom and is just the perfect dish for a rainy or wintry night.Local herbs and spices add a unique flavor to this pork preparation.


Ingredients required:

  • 1 kg smoked pork or Vawksa, cut into chunks
  • 2 cups baby spinach leaves
  • 1 cup Fresh Oyster mushroom, chopped
  • 1 inch ginger, chopped
  • 2 pods of garlic, crushed


  • 1 tsp. Oyster sauce (optional)
  • 2 green chilies, chopped
  • 2 tbsp. mustard oil
  • Salt and pepper to taste

Cooking Instructions:

  • Heat mustard oil in a frying pan. Add ginger-garlic paste. Stir and fry for 30 seconds.
  • Now add the oyster mushrooms along with a pinch of salt. Stir well till water is released from the mushrooms.
  • Add in the Vawksa chunks, chopped chilies and oyster sauce and mix well.
  • Add water, give it a stir, close the lid and simmer in low flame for about 20 minutes.
  • Once the water has dried up, add the baby spinach leaves along with salt and pepper. Stir and cook until the spinach has shrunk.
  • Once the water has dried up, add the baby spinach leaves along with salt and pepper. Stir and cook until the spinach has shrunk.
  • Stir once and remove from heat.

Hot and delectable Vawksa Rep is ready to be served with steamed or sticky rice! The favorite smoked pork of the Mizo people is now set to adorn your dining table with this simple and easy recipe.

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Roberta S
August 14 at 04:21:02

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Mei K.
August 10 at 06:39:06

This is another traditional Filipino dish, Bitter gourd is widely known for its nutritional and medicinal values. It can cure diabetes and a good source of vitamin C and folates.

To get rid of the bitter taste , soak the bitter gourd in salt and water and squeeze several times

This vegetable is usually cooked while in the green or early yellowing stage.Filipinos don’t mind the bitterness, or they’re just learned to like it.This is very easy to make, and can be eaten any time of the day perfect with rice.


Ingredients:

  • 2 medium sized ampalaya
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 1 cup shrimp
  • ½ cup ground pork
  • 1 medium sized tomato, deseeded and chopped
  • salt
  • pepper
  • cooking oil

Instructions:

  1. Cut the ends of the ampalaya. Slice it into half lengthwise, and remove the seeds and white innards. Cut each half across thinly like half moons.
  2. To remove its bitterness, soak the ampalaya in a solution of 1 tbsp salt and 2 cups water for 10 to 20 minutes. Squeeze a little bit and using a colander, rinse them with water, and then pat dry.
  3. Heat the oil. Sauté the garlic, onion and tomatoes.
  4. Add the shrimp and ground pork let cooked for 3 minutes.
  5. Add the ampalaya and cook for about 5 minutes or until it is tender. Add the beaten eggs, and cook until it firms up. Season with salt and pepper to taste.
  6. Try not to overcook the ampalaya so that it can still retain a little of its crunchiness.
  7. Remove from pan and serve with rice.
  8. Enjoy!
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Sam Hinchy
August 30 at 04:37:52

Ingredients:


  • ½ pound of asparagus
  • 1 ½ pound of grass fed lean beef strip steaks, sliced into thin strips
  • ½ pound of mushrooms, sliced
  • Salt and coarsely ground pepper, to taste
  • 1 teaspoon of crushed red pepper flakes
  • Cooking spray

For the Sauce:


  • ¼ cup of coconut aminos
  • 2 tablespoons of raw honey
  • 1 tablespoon of minced garlic
  • 1-inch piece of fresh ginger root, minced
  • 2 teaspoons of apple cider vinegar

Directions:


  1. In pot with boiling water, blanch the asparagus for 3 to 4 minutes and remove from the pot. Transfer into a bowl with ice bath, cool and drain.
  2. Combine together all sauce ingredients in a bowl and mix until well combined. Cover and set aside.
  3. In a medium non-stick skillet, apply medium heat and lightly grease the bottom with cooking spray. Add the mushrooms and cook for 1 to 2 minutes on each side, or until lightly browned. Remove with a slotted spoon and transfer to a plate. Set aside.
  4. In the same skillet, increase heat to high and cook the beef until evenly browned on all sides and cooked through. Reduce to medium heat, stir in the pepper flakes and season to taste with salt and pepper.
  5. Return the mushrooms into the skillet, stir in the asparagus and pour in the sauce mixture. Cook until it reaches to a boil while stirring occasionally and remove from heat.
  6. Portion into individual serving plates and serve immediately.

Nutrition Facts (per serving):

Calories:276.75Protein:44gCarbs:16.75g
Fat:5gFiber:2.75gSugar: 10.75g
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Yuni Pratiwi
August 18 at 08:24:08

Soto is Indonesian traditional soup, every part of Indonesia has their own version of Soto. Although sometimes the ingredients are completely different - it still called Soto. Basically, Soto is composed by broth, meat, and vegetable. The Soto version in this recipe is most common Soto in Indonesia where you can find it easily. Usually there’s a Soto cart that goes around early in the morning. Soto is usually serve for breakfast.


Ingredients:

  • Chicken breast
  • ¼ cabbage
  • 100 grams bean sprout
  • 500 ml water
  • Vermicelli

Seasoning:

  • 3 cloves garlic
  • 2 cloves onion
  • 1 tsp pepper
  • Salt
  • 3 lime leaves
  • 1 candlenut
  • Turmeric
  • 2 lemon grass
  • ¼ nutmeg
  • 2 Leek


Instructions:

  1. Grind the onion, garlic, pepper, candlenut, nutmeg and turmeric.
  2. Stir-fry it and add the lemongrass and lime leaves.
  3. Add the water and chicken
  4. Add the leek & salt. Let the chicken to be cook.
  5. Soak the vermicelli with hot water.
  6. Boil some more water for the cabbage and bean sprout. 1 minute only, don’t let it boil for too long
  7. Serve.

Notes:You can add lemon water if you like it to be a little bit sour.

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Yogendra Singh
August 03 at 07:17:37

Get the recipe for Cheesecake in a Jar at http://allrecipes.com/recipe/247239/c... 

Win popularity contests at backyard potlucks all summer long with fresh and delicious cheesecakes in jars! Swapping out graham crackers for a crushed pecan shortbread crust and topping with a dreamy blend of cream cheese, lemon juice, cream, sugar & strawberries, every spoonful is bright with berry flavor and smooth, creamy deliciousness!

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Lizelle Thomas
August 29 at 08:03:03

Ingredients:


  • 4 ounces spinach leaves, blanched
  • 6 large free range eggs
  • ½ pound of canned salmon, drained and chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon garlic powder
  • 1 white onion, thinly sliced
  • 1 cup canned tomatoes with green chilis
  • 1 medium spring onion, chopped
  • Salt and ground black pepper, to taste
  • 2 tablespoons of chopped fresh parsley leaves

Directions:


  1. In a pot with boiling water, blanch the spinach for about 1 to 2 minutes or until lightly wilted. Transfer to a bowl with ice bath to stop further cooking, drain and set aside.
  2. In a large pan, apply medium-high heat and add 1 tablespoon of oil. Sauté the onions until translucent and stir in the tomatoes. Sauté for 2 minutes and stir in the salmon. Season to taste with garlic powder, salt and pepper and cook for 2 to 3 minutes.
  3. While cooking the salmon, lightly beat the eggs in a bowl and mix in the spring onions and parsley. Set aside.
  4. In the pan, stir in the spinach and cook for about 1 minute. Pour in the egg mixture, reduce heat to medium-low and briefly stir to evenly distribute the ingredients. Cover the pan and cook until the top is set and the bottom is lightly brown.
  5. You can also turn the omelette to cook the other side for about 1 minute, or until lightly brown.
  6. Slide into a cutting board and cut into four portions. Serve immediately.

Nutrition Facts (per serving):

Calories: 301.75Protein: 26.5gCarbs: 10.75g
Fat: 17.5gFiber: 1.6gSugar: 4.75g
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Rizvi K.
August 23 at 01:40:27

Studies have associated meat, particularly red meat, to a greater risk of death from heart problems and cancer, and to other health conditions. A Latest research also reveals that intake of meat takes a major toll on the environment, at the same time.

Meat is an excellent source of protein, minerals, and vitamins in your diet. On the other hand, if you presently eat greater than 90g of red and highly processed meat a day, the Department of Health recommends that you trim down to 70g, which is the regular daily consumption in the UK.

Luckily, you don't need to give up meat completely to enhance your own health and protect the well being of the planet.

Read on our suggestions to optimize your meat consumption.


Go Grassfed

As sensible health professionals will say to you, grass-fed beef is the best option if you eat red meat. Grass-fed beef is full of omega 3 fatty acids and has a better taste. Try to incorporate it with other health enhancing foods like veggies in a tasty veggie burger.

Opt for packages tagged "lean" or "extra lean" whenever feasible. Lean means the meat has less than 8.5 grams of fat for each 3-ounce serving; extra lean has less than 4 grams.

Reduce your beef consumption to a few times a week. Don't forget other options of animal protein, like eggs, poultry, and seafood.


Eat Lots of Plants


Cruciferous vegetables like cabbage deal with the development of potentially detrimental meaty substances in the gut. Coffee, tea, and red wine also have very similar effects since these drinks are made out of plants.

When added to marinades, plants like ginger and garlic can protect against the development of carcinogens in meat come across high-heat cooking methods.


Never Overcook


When you’re heating up the grill, avoid burning the meat, as this results in cancer-causing by products to be produced into the food.


Eat a Good Amount of Prebiotic Fiber


A couple of years ago, a study released seeming to reveal that a high-meat diet contributes to harmful gut biome, while a low-meat diet has the reverse effect.

The low-meat diet included lentils, rice, squash, tomatoes, garlic, onions, mangoes, granola, and bananas, all lustrous sources of prebiotic fiber.

There’s even lots of research displaying that resistant starch intake makes red meat less carcinogenic. Perhaps a few spoons of raw potato starch or a serving of resistant starch potato salad are best side dishes when you have a steak.


Eat Right Amount Of Protein

Make certain you’re having the proper amount of protein. In some cases, we eat not enough protein. Sometimes we eat a lot. Eat the right amount of protein according to your age, health status, and daily activities.

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Lizelle Thomas
August 29 at 07:19:29

Ingredients:


  • 1 cup grated pumpkin
  • 1 cup almond meal
  • 1 cup raw pistachio
  • ½ cup cocoa powder
  • ½ cup pecans halves
  • ½ cup maple syrup
  • 8 large free range egg whites
  • ¼ cup almond butter
  • 1 teaspoon almond extract
  • 1 tablespoon pumpkin pie spice

Directions:


  1. Preheat the oven to a temperature of 350°F. Lightly grease an 8x8 baking pan with oil and set aside.
  2. Mix together the egg whites, almond extract and almond butter in a mixing bowl. In a separate bowl, combine together the pumpkin, almond meal, cocoa poweder, pistachio and pumpkin spice and mix until well combined.
  3. Pour the egg white mixture into the dry mixture and mix until all ingredients are well incorporated. Pour the mixture into the prepared baking pan and smooth out with a spatula. Drizzle the maple syrup and top with pecan halves.
  4. Bake it in the oven for about 35 minutes, or until the center set and the side starts to pull away.
  5. Remove from the oven, transfer to a wire rack and let it rest to cool completely. Slice into bars, serve immediately or stored in a sealed container.

Nutrition Facts (per serving):

Calories: 213.5Protein: 7.75gCarbs: 12g
Fat: 14.6gFiber: 3.1gSugar: 10g
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Paleo S.
August 12 at 02:30:18

Ingredients:

  • 4 ounces kale leaves
  • 2 cups liquid egg whites, beaten
  • 1 cup chopped broccoli
  • 1 cup sliced white onion
  • 1 cup sliced red sweet pepper
  • ¾ pound smoked ham, diced
  • 1 teaspoon garlic powder
  • Salt and ground black pepper, to taste
  • Cooking spray

Directions:

  1. Preheat oven to 375°F and coat a 9 ½-inch pie dish with cooking spray. Set aside.
  2. In a large pan, apply medium-high heat and coat the bottom with cooking spray. Sauté the onion, pepper and ham for 2 to3 minutes and stir in the broccoli. Cook until the broccoli is soft and stir in the kale. Season to taste with garlic powder, salt and pepper and cook until the kale is wilted.
  3. Transfer into the prepared pie dish, pour in the egg mixture and briefly stir to combine.
  4. Bake it in the oven for about 35 to 40 minutes, or until the center is set. Remove it from the oven and let it rest for about 5 minutes before serving.

Calories: 209.75Protein: 31gCarbs: 15.75g
Nutrition Facts (per serving):
Fat: 2.75gFiber: 2.75gSugar: 4g
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Yogendra Singh
July 27 at 07:00:14

Cook up this quick and easy 5-star main dish in less than 30 minutes. Cod, haddock, or grouper also work well with this tasty fish recipe. 

Looking for a simple fish dinner? Try this easy recipe for baked fish fillets. You can use any firm white fish; cod, haddock, or grouper work well.

Yield: 4 servings (serving size: 5 ounces fish)

Preparation:

Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.

Nutritional Information:

Calories: 223 (30% from fat)

Fat: 7.5g (sat 2.7g,mono 2g,poly 1.3g) 

Protein: 33.6g

Carbohydrate: 5.3g

Fiber: 0.2g

Cholesterol: 84mg

Iron: 1.8mg

Sodium: 223mg

Calcium: 56mg

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Valerie Riviera
September 20 at 02:46:04

Cactus or nopales is widely consumed in Mexico. They also have nopales burritos which is cactus burritos. Be careful with the spines, make sure you clean all of them!

Ingredients:


  • 2 nopales

Seasonings:


  • 3 cloves shallots
  • 2 cloves garlic
  • Cilantro
  • 30 ml lime/lemon juice
  • Salt & pepper

Instructions:


  1. Mincegarlic and slice cilantro and shallots
  2. Grill the nopales/Mexican cactus. You can also add salt to the nopales while grilling if you prefer.
  3. Dice/cut into thin strips the grilled nopales.
  4. Now, add cilantro, garlic and shallots to the diced nopales.
  5. Add salt and pepper to taste.
  6. Now, add lemon juice to the salad mixture.
  7. Mix all added ingredients well.
  8. You may also add cheese and avocado for as salad toppings.
  9. Serve and enjoy!
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Paleo S.
August 12 at 02:54:42

Ingredients:

  • 4 large free range eggs
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced red sweet pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 pound turkey meat
  • 4 slices precooked turkey bacon, chopped
  • Salt and ground black pepper, to taste
  • Lettuce leaves
  • Lemon juice

For the Paleo Tortilla:

  • 2 free range whole eggs
  • 1 teaspoon of coconut oil, melted
  • 1 tablespoon of water, or as needed
  • ¼ cup arrowroot starch or powder
  • 1 tablespoon of sifted coconut flour
  • 1 small pinch of salt
  • ¼ teaspoon of almond extract

Directions:

For the Paleo Tortilla:

  1. Combine together all dry ingredients for the tortilla in a bowl, set aside. In a separate bowl, whisk together all wet ingredients until well combined.
  2. Gradually add in the flour mixture while mixing constantly until all ingredients are well incorporated.
  3. In a non-stick skillet, apply medium heat and pour in about ¼ of the mixture. Quickly swirl the skillet to evenly coat the bottom and cook until the edges of the tortilla starts to pull away from pan. Turn to cook the other side and repeat the procedure with the remaining batter mixture. Place it on a plate and set aside.

For the Stuffing:

  1. Beat the eggs in a bowl and season to taste with salt and pepper. Cook and scramble the egg in a pan over medium-high heat, transfer to a plate and set aside.
  2. Season the ground meat with paprika, cumin, salt and pepper and mix to combine.
  3. Cook the turkey bacon in a pan over medium-high heat, remove with a slotted spoon and drain on a plate lined with paper towels. Chop into dices and set aside.
  4. In the same pan, add more oil if needed and sauté the onions, peppers and garlic until soft and fragrant. Stir in the ground meat and cook until lightly browned and cooked through. Transfer to plate and set aside.
  5. Portion the meat mixture, turkey bacon and scrambled into 4 tortilla shells and top with shredded lettuces. Fold the bottom part upwards to cover the filling, fold in the sides and roll it up to form into burritos.
  6. Place it on a serving platter seam-side down and serve with fresh lemon juice if desired.

Calories: 382.5gProtein: 39gCarbs: 15.25g
Nutrition Facts (per serving):
Fat: 18.5gFiber: 2gSugar: 3.5g
1 Shares
Viki Singh
August 14 at 03:41:25

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Roberta S
August 14 at 04:06:49

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Olive S.
August 03 at 00:47:18

Pregnancy is that stage in a women’s life, which is not onlyexciting but also scary. Whatever she does has a direct impact on her health as well as the baby growing inside her. As such, friends, relatives and well-wishers tend to pass on their good wishes as well as good advices, especially about nutrition, which tend to become even more confusing.

It goes without saying that healthy nutrition throughout the pregnancy is essential, not only for the mother but also for the baby. A pregnant woman should ingest 300 calories more per day than what she used to eat before.A well-balanced diet and prenatal supplements are also essential during pregnancy.

There are many healthy foods, which are off-limits for a pregnant woman.

Foods to avoid during pregnancy

  • Eggs: Raw eggs may be infected withSalmonella bacteria that causes typhoid fever. It is best to avoid preparations where the egg is not cooked completely.
  • Tuna: Tuna fish, although not bad for health, should be avoided during pregnancy since they might be polluted with mercury.
  • Unpasteurized food: Unpasteurized juice or milk might be contaminated with bacteria Listeriathat might cause preterm labor, miscarriage, stillbirth, illness or even death in newborns.
  • Raw meat: Toxoplasma infection present in contaminated meat can pass on from mother to baby, leading to mental disability and blindness later in life.
  • Alcohol: Drinking alcohol during pregnancy can lead to ‘Fetal Alcohol Syndrome’, which cause premature birth, cognitive impairment, birth defects and low birth weight in babies.
  • Caffeine: High caffeine consumption above 300 mg per day can lead to miscarriages and premature births.
  • Sugars: Avoid sugary foods as they can lead to gestational diabetes.
  • Smoking: Smoking increases the risk of stillbirth, premature birth and low birth weight.



Foods that is essential for pregnancy

  • Folate
    Pregnant women require 0.64 mg of folate per day. Dark green leafy vegetables, legumes, veal, etc., are good natural sources of folate. Folate lowers the risk of neural tube defects in the fetus like spina bifida. Folic acid supplements are also available.
  • Calcium
    As the baby uses its mother’s calcium for bone formation, supplementary calcium helps prevent a pregnant woman from losing her own bone density. A pregnant woman is required to intake 1000 mgs of calcium per day via four servings of dairy products and calcium rich foods like milk, low-fat yoghurt, bananas, spinach, etc.
  • Iron
    Unpasteurized juice or milk might be contaminated with bacteria Listeriathat might cause preterm labor, miscarriage, stillbirth, illness or even death in newborns.
  • Iodine
    Iodine is very important for regulating the thyroid gland in pregnant women. The recommended iodine dose for pregnant women is 150 micrograms per day to ensure proper brain and nervous system development in baby. Milk, cottage cheese, yoghurt, baked potatoes, salmon, etc., are rich sources of iodine.
  • Prenatal vitamins
    Prenatal vitamin supplements can help to fulfill the daily vitamin requirements during pregnancy. These vitamins ensure that your body gets the essential minerals and vitamins required for a healthy pregnancy. Your doctor can prescribe an over-the-counter prenatal vitamin for you.


There is a lot more to pregnancy than the eye catches, especially where diet is concerned. Setting up a healthy diet can go a long way in ensuring a safe pregnancy and a healthy baby.

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Belinda Andia
September 06 at 06:35:18

Njahi(Kenyan black beans) is a vegetarian dish, a delicacy in Central and Eastern part of Kenya. It’s served during important functions: Traditional ceremonies, weddings, Child birth and dowry payments.

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Amrita Sinha
August 01 at 09:05:55

Paneer Butter Masala is a very popular Indian dish, and is the preferred Vegetarian delicacy at all restaurants. It blends in perfectly with all kinds of bread as well as rice. It is a tomato based gravy. It has a slightly sweet and very mildly spicy taste. Usually, cream is added for the thick, smooth texture and sweet taste but I have added cashew nuts for it. 

Watch the video to discover my other secret ingredients as well!

Ingredients:

Paneer 250 gms

Cashew 15 around 3 tablespoon

Red Tomatoes 5 large

Green chilly 2 to 3

Chopped Garlic 1 tablespoon

Chopped Ginger 1 tablespoon

Bay leaf 1

Kasoori Methi 2 tablespoon

Garam masala 1 teaspoon

Kashmiri Red Chilly Powder 1 tablespoon

Olive Oil 1 tablespoon

Butter 3 tablespoon

Secret Ingredient 2 tablespoon

Milk 1|2 cup

water 1|2 cup if required

Salt as per your taste

Sugar 1 tablespoon or if you need more you can add 1 tablespoon more

1 tablespoon cream for Garnishing

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Olive S.
August 03 at 01:54:31

Nowadays, a horde of myths obscures the facts about many healthy food items. Food myths ruin your health because people are more prone to believing a popular myth than getting the facts straight.

One of the most important ingredients of any dish is the cooking oil. It is always a trying task for any chef to explore healthy oils and cook food in them. As such, instead of reading the nutritional information on the label in an oil bottle, they blindly follow fiction.

Here are the most common myths about cooking oil that we should know about:

Myth 1

Reusing cooking oil is not harmful

 This is the most oft repeated mistake that people commit with regards to cooking oil. While reusing oil might seem like frugality, but repeated heating of oil results in the release of free radicals that are carcinogenic. Moreover, consuming reused oil can be detrimental to health and result in conditions like acidity, heart diseases and throat irritation.

Myth 2

More oil makes the food tastier

This myth surely needs to be debunked, as slathering our food with excessive oil does not make the food any tastier. Too much cooking oil leads to overcooking, stripping the food off its nutrients. Moreover, consuming oily food can lead to high levels of cholesterol in the body, leading to chronic heart ailments. It is advisable to use only as much oil as required.

Myth 3

Oil does not go bad

Cooking oil is used as a preservative in many recipes resulting in the belief that oil does not go bad. On the contrary, oil does become rancid like any other fat due to exposure to air, light and heat. Due to other food ingredients, usually this rancidity is not visible. Therefore, it is advisable to store cooking oils in a dark place instead of on the kitchen counter near the stove.

Myth 4

Olive oil is the best cooking oil

This is a very popular myth that is taking the health and fitness world by storm as more and more patrons are turning to the healthy olive oil as a replacement of traditional cooking oils. However, we all fail to notice a very important factor here- the smoke point of the oil. The smoke point is the temperature beyond which the healthy nutrients in an oil get damaged and the oil becomes dangerous to ingest.

The useful polyphenols in olive oil starts denaturing when heated at a very high temperature, leading to free radicals and possibilities of cancer. Hence, olive oil should never be used for cooking and frying. It should be used only for drizzling or salad dressing. High smoke point oils like avocado oil, coconut oil, groundnut oil, ghee, etc., should be used for high-temperature cooking.

Myth 5

Low-cholesterol vegetable oils should be used

There is nothing such as ‘low-cholesterol vegetable oil’ because they are derived from plants, which contain no cholesterol. It is just a marketing ploy. Hence, checking the real nutritional information on the oil pack or can is very important.

Myth 6

Traditional cooking oil is bad for the heart

With the increase in the use of the so-called heart-healthy oils like olive oil, sunflower oil, etc.containing PUFA (Polyunsaturated fatty acid), traditional cooking oils like mustard oil, coconut oil, ghee, etc., have been left in the lurch. Contrary to popular belief, these traditional oils contain medium chain fatty acids that actually help lower the risks of Type 2 diabetes, heart diseases and dyslipidemia.

It is better to believe in facts than fiction. Therefore, it is time to learn more about the nature of our cooking oils and choose wisely for better health.

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Olive S.
August 05 at 01:25:59

Puliyogareor tamarind riceis an authentic dish from the South Indian state of Karnataka. This tangy, savory dish is a hot favorite as an option for lunch boxes or road trips. Also referred to as a ‘temple prasad’, it is largely offered to the gods during pujas and festivals. The tangy yet spicy Puliyogare tastes the best after a few hours of preparation.


Ingredients required:

(Servings:2 - 3)

  •  1 cup rice (any short grain variety)
  • 30-50 grams tamarind, juiced
  • 2 tbsp. jaggery, grated
  • 1 tsp. mustard
  •  2tbsp.urad dal (split black lentil)
  •  2tbsp.chana dal (chickpea)
  • 3 tbsp. peanuts
  • 2 green chilies
  • 3 broken dried red chilli
  • 1 tsp. asafetida




  • 15-20 curry leaves
  • 3 tbsp. vegetable oil
  •  1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ¼ tsp. pepper powder
  •  2 tbsp. sesame seeds
  •  ¼ tsp. fenugreek seeds
  • 3 tbsp. dried coconut, grated
  • ½ tsp. turmeric
  • Salt to taste

Cooking Instructions:

  •  Wash the rice well and cook it, taking care to keep it grainy. Cool it completely.
  • Mix jaggery with the tamarind juice. Keep it aside.
  •  Heat a pan in medium flame and roast urad dal, chana dal and red chilies, until they turn golden brown.
  •  Add pepper, coriander and methi seeds and dry roast for 2 minutes.
  •  Now add sesame, mustard and cumin seeds along with coconut and roast for 2 minutes.
  • Add asafetida and remove from flame.
  •  Once cooled, grind the roasted mixture into a fine powder. Keep it aside.
  •  Heat 2 tbsp. oil in the pan, add mustard seeds and fry.
  •  When the seeds starts spluttering, add the remaining chana dal and urad dal along with peanuts, curry leaves, red chilies and green chilies.
  • Fry until golden brown. Add asafetida.
  •  Add tamarind-jaggery mixture and stir well. Add turmeric and salt.
  • Add the roasted mix powder, ½-cup water, stir well and cook until the mixture becomes slightly thick.
  •  Add 1 tbsp. oil to the mixture and cook until the oil is separated from the thick slurry.
  •  Now add this thick slurry to the cooled rice in small portions and mix it well.
  •  Let the mixture flavor blend into the rice for 30 minutes.

Tangy and mouthwatering Puliyogare is ready to tickle your taste buds! Serve with coconut chutney or sambar and relish its spicy flavor!

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Sam Hinchy
August 31 at 00:32:19

Ingredients:


  • 1 pound of wild-caught shrimps, peeled and deveined
  • 1 tablespoon of olive oil
  • 1 cup of coconut milk
  • 1 cup of fish stock
  • 1 medium stalk of lemongrass, bruised
  • 2 tablespoons of lime juice
  • ½ cup packed fresh cilantro leaves, coarsely chopped
  • Salt and ground black pepper, to taste

For the Marinade:


  • 2 teaspoons of minced garlic
  • ½ cup minced shallots
  • 1 ½ tablespoons of Thai red curry paste
  • 1-inch piece of fresh ginger root, minced
  • ½ teaspoon of salt and ¼ teaspoon ground black pepper
  • ½ teaspoon of chili powder

Directions:


  1. In a mixing bowl, mix together all marinade ingredients and add the shrimps. Toss to coat the shrimps evenly with the marinade mixture and set aside.
  2. In a medium skillet over medium-high heat, add the oil and add the shrimps. Cook the shrimps for 5 to 6 minutes while stirring occasionally, or until the shrimps turn to opaque. Pour in the remaining ingredients and marinade and gently stir to combine. Cover pan and bring to a boil. Reduce to low heat and simmer for about 30 minutes, or until the shrimps are cooked through and the sauce has thickened.
  3. Remove from heat, remove and discard the lemongrass.
  4. Stir in the lime juice and cilantro, briefly stir to combine and portion into individual serving bowls. Serve warm.

Nutrition Facts (per serving):

Calories:345Protein:151gCarbs:35g
Fat:78gFiber: 12gSugar:12g
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Roberta S
August 14 at 04:37:23

Describe your recipe e.g. Summary, Ingredients, Instructions etc.

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Olive S.
August 03 at 01:34:23

Earth is the only planet in our solar system that sustains life. For life to continue the earth must itself be sustained in return. As the highest being on earth, it is the responsibility of us humans to nurture the earth in a form, which enables it to sustain life. However, in the recent period of time, incessant and abhorrent human activities have reduced the earth to a very alarming state, which is evident in the increased number of natural catastrophes.earth in a form, which enables it to sustain life. However, in the recent period of time, incessant and abhorrent human activities have reduced the earth to a very alarming state, which is evident in the increased number of natural catastrophes.

Globally, steps are being taken to rectify these activities and avoid a possible Armageddon. Every being on earth are connected through a balanced eco system, which is again strengthened by the food chain. Directly or indirectly, human diet has a great impact on the environment and this impact is more negative than positive.environment and this impact is more negative than positive.

Effects of a non-vegetarian diet

On land

In order to cater to the meat-eaters of the world, most of the forest covers have been reduced to grazing lands for cattle. Rearing of livestock contributes to almost 20% of the greenhouse gases, due to deforestation. Moreover, more meat consumption leads to increase in cattle rearing, and feeding all of these cattle puts tremendous strain on the world’s green cover.

On water

Meat production requires an investment of huge amounts of water for irrigation of the crops that are fed to livestock along with the water for the cattle. Moreover, the animal and human excreta contaminate the waterways leading to dangers of antibiotics, nitrogen, phosphorous and other pollutants in drinking water.

If increased number of people cut down on their meat consumption for even a few days a week, then the overall cost in combating climatic changes can be reduced almost by 50%. The environmental pollution caused by the vehicles to transport these meat products to retail outlets can also be reduced significantly.


Effects of a vegetarian diet

The fact remains that the proportion of plant-based diet required for constant energy is much more compared to a meat-based diet. While small portions of meat provide good amount of energy, to get the same amount of energy from a salad, the proportion required would be much more. Which means the higher use of natural resources to cater to the increased demand of plant-based food.Cultivation of more plant materials can involve huge amounts of energy, water and gas emissions.

Both phosphorus and nitrogen are required as fertilizers for plants. The global phosphorus footprint is hugely affected by increased cultivation.A Huge amount of phosphorous leach into water from agricultural fields as runoff, as a waste of animals that have fed on these plants and as sewage of human excreta. This severely degrades water quality, leading to more diseases in humans and animals and death of the aquatic organisms.

Conclusion

With the increase in human population, demands of various types of foods have also increased. Overindulgence in processed and sugary foods not only harms the human body and increases risks of many diseases, but it also demands excessive usage and depletion of natural resources to produce these food items.

Nature calls for balance in every aspect. The best way to alleviate the situation is by choosing a diet that is a balance between non-vegetarian and vegetarian foods. A diet comprising of balanced amounts of meat and plant-based food will not only result in healthy body and mind, but will also reduce the strain on the environment and reduce pollution.

There is a very complex but direct relationship between environment and human diet. What we eat is not always good for the environment. Even a slight change in diet can have a visible impact on nature. So, before choosing a diet for good health, it might be for the greater good to think about its effects from nature’s perspective.


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Yuni Pratiwi
August 16 at 23:55:42

Botok (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Central and East Java.

Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. However, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish.

There’s a few variations of botok but this recipe is ‘ botok teri’. Teri is a tiny fish that has been salted and dried.


Ingredients:

  • 100 grams teri
  • 100 grams grated coconut

Seasoning:

  • 3 lime leaves
  • 2 bay leaf
  • 2 onion
  • 2 garlic
  • 1/8 palm sugar
  • Chilies (optional)
  • 1 tsp pepper
  • Salt
  • 1 slice galangal
  • 1 slice galangal
  • Terasi (shrimp paste)


Instructions:

  1. Grind all the seasoning
  2. Add the grated coconut & teri, mix it
  3. Wrap it into a banana leaf and steam for 20 minutes
  4. Serve
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Sam Hinchy
August 31 at 00:56:31

Ingredients:


  • 4 chicken breasts, deboned and halved
  • 1 lemon, cut into wedges
  • Oil, for greasing

For the Marinade:


  • 1 organic lemon, juiced and zested
  • 2 tablespoons rosemary leaves
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Directions:


  1. In a large bowl, combine together all marinade ingredients and add the chicken. Coat the chicken evenly with the marinade mixture, cover bowl and chill for at least 2 hours.
  2. Preheat the grill on high and lightly coat the grids with oil. Grill the chicken for 6 to 8 minutes per side, turn to cook the other side for 6 to 7 minutes or until the chicken is cooked through. While grilling the chicken, brush occasionally with the marinade mixture to add more flavor and aroma to the grilled chicken.
  3. Check doneness and cook further if the center is not thoroughly cooked.
  4. Place the grilled chicken on a serving plate and let it rest for 5 minutes before serving.

Nutrition Facts (per serving):

Calories:326.5Protein:32.75gCarbs: 10.75g
Fat:17.24gFiber:2.5gSugar:4g
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Samuel John
September 06 at 00:20:18

Just lately, a news report revealing that a vegetarian diet can bring about an increase in the possibility of colon cancer went viral. The story, posted by news agencies was extensively grabbed by media organizations, resulting in people questioning the diktat proposed by doctors, that a vegetarian diet basically helps cut down cancer risks.


Experts Findings


The experts found the mutation in 68% of people in the city of Pune, India, a community which is mostly vegetarian for about 2,500 years. This same mutation was seen in 18% of Americans from Kansas. They built a strong case that, by the process of evolution, the “vegetarian” gene variant became more popular in communities that didn’t get sufficient long-chain omega-3 and omega-6 fatty acids from their diet.

The study also claimed that the total cancer occurrence was considerably lower among both the fish eaters and the vegetarians in comparison with meat eaters.

Today's studies were based on a study of 61,566 people who researchers observed over 12 years. During this period, it was identified that 6.8% of meat eaters (2,204 of 32,403), 4.0% of vegetarians (829 of 20,601) and 3.7% of people who consumed fish but no meat (317 of 8,562) were clinically diagnosed with cancer.

They discovered that 180 meat eaters developed blood cancers, although 49 vegetarians developed the health conditions and 28 fish eaters. They discovered the risk of being diagnosed with cancers of the stomach, bladder, and blood was considerably lower in vegetarians than in meat eaters but, unlike earlier work, they observed the rate of bowel cancer was a little bit higher among vegetarians than meat eaters.

In 2005, the Epic study, backed by the Medical Research Council, Cancer Research UK and the International Agency for Research on Cancer, determined that eating just two servings of red meat a day – the equivalent of a bacon sandwich and a fillet steak – enhanced the risk of bowel cancer by 35%. It uncovered that eating fibre, such as vegetables, fruit and wholegrain cereals, minimized the risk of cancer and that fish, eaten at least on alternate days, was also protective.

Vegetarianism is Not Linked to Cancer


Annette Pinner, chief executive of the Vegetarian Society, stated: "It is widely accepted that a third of cancers are specifically linked to diet and what's fascinating in this study is the findings on blood cancers. We wouldn't state vegetarianism is a remedy for cancer but it is a step in the right direction."

A vegetarian diet is, in fact, beneficial for people because it is fibre-rich, which reduces the risk of colon cancer.”

“Vegetarian diets are really good and healthy when made from traditional vegetarian foods,” determine the researchers.

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Sam Hinchy
August 31 at 01:02:36

Ingredients:


  • 1 ½ pounds of grass fed beef for stewing, cut into cubes
  • 2 tablespoons of olive oil
  • Salt and ground black pepper, to taste
  • 3 ounces of grass fed liverwurst
  • 1 cup sliced red sweet pepper
  • 1 cup sliced yellow sweet pepper
  • 1 cup sliced onion
  • 1 cup canned stewed tomato, chopped
  • 1 cup of sliced carrots
  • 2 teaspoons of minced garlic
  • 1 tablespoon of crushed red pepper flakes
  • 2 tablespoons vinegar
  • ¼ cup coconut aminos
  • 1 cup canned tomato sauce
  • ½ cup of tomato paste
  • 1 ½ cups of organic beef stock or broth
  • 2 bay leaves
  • 2teaspoons smoked paprika

Directions:


  1. Place the beef in a large bowl and season evenly with salt and black pepper. Set aside.
  2. Add the tomato sauce, liverwurst and tomato paste in a blender and pulse until smooth and well combined. Set aside.
  3. In Dutch oven, apply medium-high heat and add 1 tablespoon of oil. Sauté the onions, garlic, carrots and red pepper flakes for 3 to 4 minutes, or until soft and fragrant. Stir in the stewed tomatoes, reduce to low heat and simmer for about 2 to 3 minutes. Turn off heat.
  4. In a medium skillet, apply medium-high heat and add the remaining oil. Add the beef, cook until evenly browned on all sides and transfer the beef into the Dutch oven.
  5. While browning the beef, combine together the namushoyu/coconut aminos and vinegar in a small bowl and pour into the skillet. Apply medium heat and cook while stirring and scraping the browned bits on the bottom of the pan. Pour into the Dutch oven together with the tomato-liverwurst mixture, stock, paprika and bay leaves. Stir to combine, cover with lid and bring it to a boil.
  6. Reduce to low heat and simmer for about 50 to 55 minutes, or until the beef is tender and cooked through. Stir in the sweet peppers and season to taste with salt and black pepper.
  7. Remove from heat and let it rest for about 10 minutes before serving. Transfer to a serving bowl and serve immediately.

Nutrition Facts (per serving):

Calories: 464.5Protein:49.75gCarbs:29.75g
Fat: 18gFiber:2gSugar:13g
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Lizelle Thomas
August 29 at 07:45:43

Ingredients:


  • 1 cup shelled pistachio (ground)
  • 1 cup walnuts (ground)
  • 1 ½ cups almonds (ground)
  • 20 dates, ground
  • ½ cup egg white
  • ½ cup almond butter
  • 2 tablespoons cinnamon
  • ½ tablespoon almond extract

Directions:


  1. Preheat an oven to a temperature of 350 °F, line a 9x13 inch pan with foil and lightly coat with oil.
  2. Mix together the butter, egg whites, almond flour, cinnamon and almond extract in a large bowl until well combined. Mix in the remaining ingredients and mix to combine.
  3. Transfer into the prepared pan, press down to compact the mixture and fill the spaces in the pan.
  4. Bake it in the oven for 16 to 18 minutes, remove from the oven and let it rest cool. Cut into rectangles and serve warm or chilled.

Nutrition Facts (per serving):

Calories: 248.8Protein: 8.25gCarbs: 15.2g
Fat: 19.4gFiber: 5gSugar: 7.6g
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Lizelle Thomas
August 30 at 01:51:12

Ingredients:


  • 1 ½ pounds free range chicken breast fillets (skinless and boneless), cut into thirds
  • ½ poundbroccoli, core-removed and detach florets
  • 2 tablespoons of minced fresh parsley leaves, for serving

For the Balsamic Marinade:


  • 3 tablespoons of balsamic vinegar
  • ¼ cup coconut aminos
  • 1 ½ teaspoons of minced garlic
  • 2 tablespoons extra virgin olive oil
  • Salt and coarsely ground black pepper, to taste

Directions:


  1. Add all ingredients for the balsamic marinade in a non-reactive bowl and stir until well combined. Add the chicken, toss to coat evenly with the marinade mixture and cover the bowl. Marinate the chicken in the refrigerator for 2 to 4 hours.
  2. Preheat an oven to 400°F.
  3. Remove the chicken from the marinade mixture, transfer to a baking pan and bake for about 35 to 40 minutes.
  4. Add the broccoli florets into the marinade mixture and toss to coat evenly with the marinade.
  5. Remove pan from the oven, add the cauliflower and cover with foil. Return into the oven and bake for 10 to 12 minutes, or until the cauliflower is soft and tender.
  6. Remove from pan, portion into individual serving plates and serve warm with parsley on top.

Nutrition Facts (per serving):

Calories: 300Protein: 40.75gCarbs: 6.25g
Fat: 11.5gFiber: 1.43gSugar: 3g
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Diplip C.
November 28 at 04:56:52

Traditional or folk medicine is a type of medical system that makes use of the traditional knowledge of indigenous cultures and societies developed over generations. Over the years, modern medicine has taken the world by storm, but many parts of Asia and Africa still rely on traditional medicines for primary health care.

Although deemed as unproven and unestablished, these indigenous medical remedies have been practiced and passed on through generations and many aspects of modern medicines are based on them, directly or indirectly.

Significance

Folk medicine believes in a unified treatment of mind and body for any ailment whereas modern medicine focuses on specific body or mind problems.

Hence, folk medicine involves spiritual and religious rituals as a part of the holistic process of healing and believes in balancing the body’s energy for overall well-being. The extensive use of medicinal herbs, edible minerals and metals has been well researched by the practitioners of folk medicine.

Some of these indigenous medicine systems have been recognized by the World Health Organization and specific institutions have been established to derive a degree in them.

Great Traditional Medicine Systems

Ayurveda

A form of traditional medicine that originated in India, the history of Ayurveda can be traced back to 5000 BCE and the earliest record of Ayurvedic practices is linked to the Indus Valley Civilization. This is one of the few ancient systems of medicines that are still prevalent in the modern era.

Ayurveda stresses on balance for optimum health. This balance applies to the 3 elements or doshas that create the body, namely, Vata (air), Pitta (fire) and Kapha (water). Ayurveda also emphasizes on the balance of the “four humours” or bodily fluids, namely, blood, phlegm, black bile and yellow bile that are directly linked to many physiological processes in the body. Any imbalance in the doshas or humours can cause diseases.

The unified effect of the personality, physical and mental existence, together decides the state of our health. Moderation in food intake, sleep and sexual intercourse also ensures a healthy life.

Ayurveda involves the use of herbs, plant roots, seeds, barks, leaves, fruits and spices like cinnamon and cardamom. Animal-based substances used are milk and bones. Minerals and metals like gold, arsenic, copper, Sulphur, lead, etc. are added to herbs (alchemy) to cure specific problems. Ancient Ayurveda also involved surgeries, but current Ayurveda emphasizes on healthy eating, meditation and Yoga.

Even today, 80% of Indians still use Ayurveda with amazing and safe results. With support from the Indian Government, Ayurveda has evolved into a globally recognized medical discipline.

Unani Medicine

Yunani or Unani is a Perso-Arabic form of traditional medical system that has its roots in the medieval Islamic medical traditions. Based on the teachings of the ancient philosophers Galen and Hippocrates, Unani was perpetuated primarily by the Persians and has Hellenistic origins. It was brought into India by the Mughal rulers, which later became an established traditional medicine practice.

Unani medicine is profoundly influenced by Ayurveda and Chinese medicine. It is also based on maintaining a balance between the 4 humours or akhlat in the body, namely blood (Dam), phlegm (Balgham), black bile (Sauda) and yellow bile (Ṣafra).

As per Unani practice, proper management of a disease depends on the diagnosis. “Quwwat-e-Mudabbira-e-Badan” or the body’s immunity is affected by imbalance in the akhlat that can lead to diseases. Unani has 5 types of regimens for treatment: Cupping therapy, Aromatherapy, food alteration, pharmacotherapy and surgery. Medicinal herbs, plant-extracts, minerals and metals are used widely in Unani medicines, similar to Ayurveda.

Unani has been widely accepted in India and neighboring countries as well as in Africa. Many colleges offer degrees for specialization in Unani medicines.

Traditional Chinese Medicine (TCM)

TCM is a medical discipline based on a 2500 years old Chinese traditional medical practice. It includes different forms of herbal medicines, exercises (chi gong), acupuncture, massage, and diet therapy.

TCM focuses on the life energy called “Chi or Qi” that flows through channels (meridians), interconnecting different body parts. Instead of anatomical structures, TCM concentrates on the body functions and their regulation. It is based on the Yin-Yang theory, where every entity has another side to it and a balance between both the sides leads to a harmonious life. Hence, diseases occur either as a lack or as over-abundance of something in the body and a disharmony in the interactions amongst Yin, Yang, Chi, meridians or the body and environment.

The identification of the nature of such disharmony is the diagnostic basis of TCM.

Usually, Chinese medicines include herbal, plant, animal, human as well as mineral products, which include ginseng, rhino horn, tiger claws, dried sea horse, human hair, nail and bone, etc. Acupuncture is also an integral part of TCM, used for relieving pain.

Although considered by many as a pseudoscience, TCM is widely practiced in Australia, Canada, India, Malaysia, Singapore, the USA, etc. All these places require a TCM practitioner to be duly certified and registered, along with internship.

Traditional medicines are yet to reach greater heights, to be considered as effective as modern medicines. People at the grass-root level can access these forms of medications more easily than allopathic medicines. Hence, attempts should be made to research and establish these traditional medicine systems for the greater benefit of humankind.

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Sam Hinchy
August 31 at 00:51:20

Ingredients:


  • 1 ½ pound of free range chicken (meat only for stewing), cut into large pieces
  • ½ cup pineapple chunks

For the Marinade:


  • ¼ cup cane vinegar
  • ½ cup diced onion
  • ½ cup coconut aminos
  • 3 garlic cloves, minced
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon crumbled bay leaf

Directions:


  1. In a nonreactive container, combine together all marinade ingredients and add the chicken. Coat the chicken evenly with the marinade, cover the bowl and chill for at least for 2 hours.
  2. Transfer the chicken and marinade mixture into a pan, apply medium-high heat and cover with lid. When it reaches to a boil, reduce to low heat and simmer for 25 to 30 minutes. Stir in the pineapple and cook until the sauce has thickened and chicken is thoroughly cooked.
  3. Transfer into a serving bowl and serve immediately.

Nutrition Facts (per serving):

Calories:308.25Protein:39.45gCarbs:7.5g
Fat:12gFiber: 0.85gSugar:2.75g
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Yogendra Singh
August 03 at 07:14:09

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Olive S.
August 05 at 05:17:34

Jadohis a traditional rice preparation from the northeastern state of Meghalaya, India. A favorite food of the Khasi and the Jaintia tribes of Meghalaya, Jadoh is easy to make and is apt for special occasions as well as on a normal day. The rich color and flavor of Jadohtogether with liberal amounts of pork meat makes it a very appetizing dish. In a traditional household, the Khasis also use pork blood to impart flavor to this unique rice dish. If you are a pork lover, then this dish is sure to make you drool.


Ingredients required:

(Servings: 2)

  •  2 cups of red rice or ‘Joha’ rice (flavored rice variety)
  • 350 grams pork with fat, cut into small cubes
  •  1 tbsp. ginger-garlic paste
  •  1 green chilli, chopped
  •  1 medium-sized onion, chopped
  • 2 bay leaves




  •  ½ tsp turmeric
  •  1 tsp. black pepper, roasted and ground
  • 2 tbsp. vegetable oil
  •  4 cups water
  •  Salt to taste
  • Coriander leaves for garnishing

Cooking Instructions:

  • Wash the rice well and keep it aside.
  •  Heat oil in a pan with flat bottom, until it starts smoking a bit.
  •  Add the ginger-garlic paste, onion, green chilies, turmeric, ground black pepper, and stir well for a minute.
  •  Now slightly burn the tip of the bay leaves, add it to the pan and cook for another 2 minutes.
  • Add the pork pieces, mix well and fry till the pork turns golden brown.
  •  Now, add the washed rice and fry it with the pork and other spices for 3-4 minutes. Add salt as per requirement.
  •  Add 4 cups water to the rice, give it a good stir and cover the pan. Simmer in medium flame until the rice is cooked and the water dries up.
  • Remove from heat and garnish with fresh coriander leaves.

Mouth-watering Jadoh is ready! Serve it hot with Doh-Neiiong (a pork preparation) or Tungrymbai (fermented soya bean paste). This delectable rice dish from Meghalaya is sure to make you crave for some more!

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Lizelle Thomas
August 29 at 07:55:15

Ingredients:


  • ½ cup pitted dates
  • 1 cup dried cranberries
  • 1 cup chopped dry roasted walnuts
  • 1 cup slivered almonds
  • ½ cup pumpkin seeds
  • ½ cup almond butter
  • 1 cup shredded coconut meat
  • ¼ cup water

Directions:


  1. Line a square baking pan with plastic wrap and set aside.
  2. Place the walnuts, dates, shredded coconut and cranberries in a food processor and process into a coarse mixture and well combined. Add the remaining ingredients and process until well combined.
  3. While processing the mixture, gradually add in the water until the mixture comes together. Transfer into the prepared pan, press down to fill the empty spaces and to compact the mixture.
  4. Chill for at least 6 hours before serving. Cut into bars and top with extra shredded coconut and chill before serving.

Nutrition Facts (per serving):

Calories: 297.37Protein: 9.4gCarbs: 17g
Fat: 21.8gGriffinSugar: 10.4g
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Lizelle Thomas
August 29 at 07:35:47

Ingredients:


  • 1 cup whole almonds, roughly chopped
  • 1 cup almond meal
  • 1 cup cranberries
  • 1 cup rice puffs
  • 1 cup unsweetened coconut flakes
  • 2 tablespoon flaxseed meal
  • ½ cup dried pumpkin seeds
  • ½ almond butter

For the Syrup:


  • ½ cup maple syrup
  • ¼ teaspoon salt
  • 1 teaspoon almond extract

Directions:


  1. Preheat the oven to a temperature of 350°F and lightly grease a 9x13 inch baking pan. Set aside.
  2. In a large bowl, mix together the rice puffs, almonds, shredded coconut, cranberries, almond meal, flax seeds and pumpkin seeds and mix in the butter. Mix until well combined and set aside.
  3. Place all syrup ingredients in a saucepan, apply medium heat and cook until it has thickened while stirring regularly. Quickly pour into the dry mixture, stir to combine and pour into the prepared pan. Press down the mixture to compact and to fill the spaces and in the pan.
  4. Bake it in the oven for about 10 minutes, let it rest for 20 minutes and invert on a work surface or cutting board. Cut into bars and serve.

Nutrition Facts (per serving):

Calories: 331.2Protein: 10.3gCarbs: 13.5g
Fat: 19.5gFiber: 7.9gSugar: 10.25g
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Olive S.
August 03 at 06:23:03

It has been a proven fact that mother’s milk is the best for babies.Along with the health benefits, breastfeeding enhances the bond shared between a mother and her child.Breast milk is the first food that a baby is advised to ingest right after its birth. As such, it is imperative for a baby to be fed only breastmilk for the first 6 months of its life to get the maximum benefit out of it.

For not only a baby but also breastfeeding is beneficial to the mother. Breastfeeding reduces stress and postpartum depression by releasing hormone oxytocin. Extended breastfeeding reduces the risk of breast and ovarian cancers in women.


Benefits of Breastmilk

  • Protection from diseases: The colostrum in breast milk contains large amounts of an antibody called secretory immunoglobulin (IgA) that protects your baby from a horde of dangerous diseases like meningitis, respiratory diseases, stomach infections, etc. The protective effect of breastfeeding even helps to fight many childhood cancers in young children.
  • Protection from allergies: The secretory immunoglobulin (IgA), found only in breast milk forms a protective layer around your baby’s intestines, nose, throat, etc., and thus prevents allergic reactions and inflammations.
  • Reduces the threat of Sudden Infant Death Syndrome (SIDS): A study on breastfeeding in Germany in 2009 found that complete breastfeeding in the first one month is very crucial to reduce the risk of SIDS in your baby. Extended breastfeeding beyond the recommended 6 months can help the baby fight many illnesses in later life.
  • Boosts intelligence in the child: Breastmilk boosts cognitive development in babies. The fatty acid in breast milk enhances mental development and higher intelligence as a baby grows.

Breastmilk benefits in adults

With the tendency of the media to sensationalize breastfeeding in adults as a mere sexual fetish, here is some good news for the actual believers of the goodness of breastmilk. Recent studies have shown that proteins in breast milk have immense medico-therapeutic potential.breastmilk have immense medico-therapeutic potential.

Breastmilkproteins are being researched for possible remedies against diseases like cancer, arthritis, dementia, diabetes, diarrhea, HIV, etc., in adults. The antibodies present in breast milk have been found to kill cancer cells in test tubes. The ‘alphalactalbumin’ in human milk reduced the size of bladder tumors in just five days. Another study indicated a different compound in breast milk that de