Sunday, January 30, 2011
Healthy Quinoa Stir Fry
As a grain, quinoa contains the highest protein content out of all grains. Cooking with quinoa is easy. On its own, the grain has a mild taste and crunchiness. When cooked with other ingredients, it can come alive. When cooked, quinoa takes on a Saturn-like appearance. It's fun. Here's an easy and quick way to enjoy this wonderful grain...
Serves 2-3
½ cup uncooked quinoa
1 teaspoon olive oil
2 cloves garlic, chopped
1 small onion, sliced
1 teaspoon fresh ginger, sliced
2 teaspoon Italian seasoning (parsley, oregano, rosemary, thyme)
1 red pepper, seeded and cut into strips
½ cup mushrooms, sliced
¼ cup broccoli, peeled and cut into florettes
1 medium carrot, peeled and sliced
1 cup chicken, cooked and cut into strips
soy sauce to taste
Prepare quinoa by placing between 1 and 1.5 cups of water into medium saucepan. Add a drop or two of oil. Bring water to boil. Reduce heat and add quinoa. Stir frequently while cooking. Drain and set aside.
Place olive oil into medium-sized wok or fry pan. Add spices and onion. Stir while adding remaining vegetables and chicken. Add more olive oil, if needed. Cook over medium heat until veggies can be poked with a fork. Do not overcook veggies.
Place quinoa onto serving platter or plates and pour veggie mixture onto top. Season to taste with soy sauce.
Enjoy!!
Find interesting? Kindly share...
Serves 2-3
½ cup uncooked quinoa
1 teaspoon olive oil
2 cloves garlic, chopped
1 small onion, sliced
1 teaspoon fresh ginger, sliced
2 teaspoon Italian seasoning (parsley, oregano, rosemary, thyme)
1 red pepper, seeded and cut into strips
½ cup mushrooms, sliced
¼ cup broccoli, peeled and cut into florettes
1 medium carrot, peeled and sliced
1 cup chicken, cooked and cut into strips
soy sauce to taste
Prepare quinoa by placing between 1 and 1.5 cups of water into medium saucepan. Add a drop or two of oil. Bring water to boil. Reduce heat and add quinoa. Stir frequently while cooking. Drain and set aside.
Place olive oil into medium-sized wok or fry pan. Add spices and onion. Stir while adding remaining vegetables and chicken. Add more olive oil, if needed. Cook over medium heat until veggies can be poked with a fork. Do not overcook veggies.
Place quinoa onto serving platter or plates and pour veggie mixture onto top. Season to taste with soy sauce.
Enjoy!!
Find interesting? Kindly share...
Monday, December 20, 2010
Holiday Pancakes
One of the best parts about the holiday season, I believe, is the food! Instead of paying big bucks for restaurant-prepared holiday pancakes...make your own. It's simpler than you may think...
This recipe uses either freshly cooked pumpkin or canned pure pumpkin (not pumpkin pie mixture)...
If making from scratch:
1 cup unbleached wheat flour or oat flour
3/4-1 cup water
1/4 cup pumpkin
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg
1 teaspoon brown sugar (if desired)
If making from boxed pancake mix (which is super easy..btw):
1 cup pancake mix
3/4 cup water
1/4 cup pumpkin
Mix all ingredients throughly. Prepare skillet by lightly greasing with your favorite oil. Heat skillet over medium heat until a couple drops of water start bouncing around.
Spoon mixture into skillet. This recipe makes me four six-inch pancakes. Adjust size to your liking.
Cook until top start to bubble. Gently flip over and cook until done. It will only be a couple of minutes.
This recipe uses either freshly cooked pumpkin or canned pure pumpkin (not pumpkin pie mixture)...
If making from scratch:
1 cup unbleached wheat flour or oat flour
3/4-1 cup water
1/4 cup pumpkin
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg
1 teaspoon brown sugar (if desired)
If making from boxed pancake mix (which is super easy..btw):
1 cup pancake mix
3/4 cup water
1/4 cup pumpkin
Mix all ingredients throughly. Prepare skillet by lightly greasing with your favorite oil. Heat skillet over medium heat until a couple drops of water start bouncing around.
Spoon mixture into skillet. This recipe makes me four six-inch pancakes. Adjust size to your liking.
Cook until top start to bubble. Gently flip over and cook until done. It will only be a couple of minutes.
Thursday, December 02, 2010
Funding Sources
This applies to every health site you read or any "study findings" pertaining to any topic. Research the funding sources. Find out who the funding sources are. Be assured that "study results" will be skewed by funding sources.
The USDA (United States Department of Agriculture) has a My Pyramid which is supposed to contain health eating suggestions. What the FDA doesn't tell you is that certain funding sources would not let the independent scientists incorporate researched facts into the Pyramid guidelines.
For instance, scientists wanted to state that red meat needed much stricter consumption guidelines. The American Cattle Industry is a USDA funding source, so results needed to be skewed to favor more red meat consumption.
Scientists wanted to incorporate stricter guidelines for minimizing soda pop consumption. That could not happen due to the soda pop industry being a USDA funding source.
These are just two examples of the importance of knowing who funds certain studies.
I know because I performed extensive research into this area while doing a number of college-level research papers.
The USDA (United States Department of Agriculture) has a My Pyramid which is supposed to contain health eating suggestions. What the FDA doesn't tell you is that certain funding sources would not let the independent scientists incorporate researched facts into the Pyramid guidelines.
For instance, scientists wanted to state that red meat needed much stricter consumption guidelines. The American Cattle Industry is a USDA funding source, so results needed to be skewed to favor more red meat consumption.
Scientists wanted to incorporate stricter guidelines for minimizing soda pop consumption. That could not happen due to the soda pop industry being a USDA funding source.
These are just two examples of the importance of knowing who funds certain studies.
I know because I performed extensive research into this area while doing a number of college-level research papers.
Weight Loss Tips
I found this interesting link while doing online research into weight loss and healthy foods...Hope you enjoy!
Link isn't working...don't know why. So...click and paste.
http://www.everydayhealth.com/weight/foods-that-make-you-full.aspx?xid=nl_EverydayHealthHeartHealth_20090815
Link isn't working...don't know why. So...click and paste.
http://www.everydayhealth.com/weight/foods-that-make-you-full.aspx?xid=nl_EverydayHealthHeartHealth_20090815
Wednesday, November 24, 2010
Holiday Eating Advice & Happy Thanksgiving!
It's that time of the year when I like to bring out this piece which has been around for awhile. Enjoy and Happy Thanksgiving to all!
I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later then you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day ?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.
I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later then you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day ?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.
Holiday Eating Advice & Happy Thanksgiving!
It's that time of the year when I bring out this piece that has been around for awhile.
Enjoy! And...Happy Thanksgiving to All!
I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later then you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day ?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.
Enjoy! And...Happy Thanksgiving to All!
I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they're serving rum balls.
2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later then you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day ?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.
Sunday, November 21, 2010
Don't Throw Out that Tofu
You've stored tofu in water as recommended. The tofu is older than the expiration date. You look at the tofu and notice pink edges. Those pink edges are a sign of the tofu getting old. Don't throw it away..yet. Here's a helpful suggestion...
Tofu manufacturers will say to cut off the edges and parboil the remaining tofu for 30 seconds. That revives it. I've tried that and it works.
I also have cut off the edges and simply used the remaining tofu. That works equally well. Plus, it saves time.
The choice is yours. And, by the way...you can purchase tofu on the expiration date and still have it be usable for a week. Usually, stores mark down tofu near the expiration date to get rid of it. I've picked it up for $.50. Not bad for a good protein source.
Just make certain to change the water daily.
Find interesting? Kindly share...
Tofu manufacturers will say to cut off the edges and parboil the remaining tofu for 30 seconds. That revives it. I've tried that and it works.
I also have cut off the edges and simply used the remaining tofu. That works equally well. Plus, it saves time.
The choice is yours. And, by the way...you can purchase tofu on the expiration date and still have it be usable for a week. Usually, stores mark down tofu near the expiration date to get rid of it. I've picked it up for $.50. Not bad for a good protein source.
Just make certain to change the water daily.
Find interesting? Kindly share...
Sunday, November 07, 2010
The Delights of Spaghetti Squash
Fall is the season for squashes. Succulent squashes can provide taste and versatility to your meal plan. Have you ever seen a spaghetti squash and wondered what to do with it? Here are some tips that may whet your appetite...
Cut the squash in half and remove seeds. Do this prior to all uses.
Either cut the squash halves into quarters or chunk-size, depending upon your ease level. Squashes are hard to cut and require strength. Perhaps an electric knife will help. I've never used one for this purpose, but it may work.
Place the cut-up squash into boiling water or the steamer. Cook until you can poke a knife easily through the meat. (Squash meat is the portion you eat.)
When cooked, scoop out the squash with either a fork or spoon. Squash will separate into strands.
Use these strands and cover with spaghetti sauce to make a vegetable version of spaghetti.
Cover the strands with a mixture of steamed veggies, olive oil and fresh herbs. Gently mix together. Serve with a sprinkling of Parmesan cheese, if desired.
Use the strands as a side dish by mixing with a little butter and Italian seasoning. Italian seasoning usually consists of basil, oregano, rosemary and thyme. Or, use your own herb mixture to satisfy your taste.
Mash the strands together as if making mashed potatoes. Add a little soy milk, dairy milk or plain nonfat yogurt and a dab of butter. Mix thoroughly. Enjoy this as a side dish.
Spaghetti squash can be enjoyed as is, also.
Find interesting? Kindly share...
Cut the squash in half and remove seeds. Do this prior to all uses.
Either cut the squash halves into quarters or chunk-size, depending upon your ease level. Squashes are hard to cut and require strength. Perhaps an electric knife will help. I've never used one for this purpose, but it may work.
Place the cut-up squash into boiling water or the steamer. Cook until you can poke a knife easily through the meat. (Squash meat is the portion you eat.)
When cooked, scoop out the squash with either a fork or spoon. Squash will separate into strands.
Use these strands and cover with spaghetti sauce to make a vegetable version of spaghetti.
Cover the strands with a mixture of steamed veggies, olive oil and fresh herbs. Gently mix together. Serve with a sprinkling of Parmesan cheese, if desired.
Use the strands as a side dish by mixing with a little butter and Italian seasoning. Italian seasoning usually consists of basil, oregano, rosemary and thyme. Or, use your own herb mixture to satisfy your taste.
Mash the strands together as if making mashed potatoes. Add a little soy milk, dairy milk or plain nonfat yogurt and a dab of butter. Mix thoroughly. Enjoy this as a side dish.
Spaghetti squash can be enjoyed as is, also.
Find interesting? Kindly share...
Monday, October 11, 2010
Pharmaceuticals at it Again
This is a commentary on the pharmaceutical industry and medical profession....
As more and more people are taking red rice yeast as a natural remedy for lowering cholesterol, the pharmaceutical industry is fighting back with another prescription medication. More background...
Cholesterol-fighting, physician-prescribed medications are based on statins.The medications are prescribed for life. The medications lower harmful cholesterol levels (LDL). The statins come from red yeast rice, a naturally-occurring herb food. Only, the pharmaceuticals have altered the composition to allow regulation through the FDA. And, the FDA refuses to accept red yeast rice as an acceptable form of heart medication. Plain and simple......the FDA cannot make money off of red yeast rice since it's an herb. The FDA does not regulate herbs.
Our bodies produce Coenzyme 10 to protect our hearts. Our bodies produce the correct amount to properly protect our hearts. Medically-prescribed statin medications lower our body's level of Coenzyme 10. Medical science does not tell us that the prescribed statins lower Coenzyme 10 levels in our body. In essence, the medical community is killing us.
So, now that it is more common knowledge about this happening, here come the pharmaceuticals to the "rescue". Or, should I say..hindrance. Another medication has been developed which increases Coenzyme 10 levels. You better bet that the same patients who receive statin medications are now taking chemically-produced versions of Coenzyme 10. In my opinion....it's disgusting....
The amount of medications produced and prescribed as a "fix" for health conditions is way out of line, in my opinion. The prescriptions cover the symptoms and do not heal the body. One Rx usually leads to another to counteract side effects caused by the first. Disgusting...
As more and more people are taking red rice yeast as a natural remedy for lowering cholesterol, the pharmaceutical industry is fighting back with another prescription medication. More background...
Cholesterol-fighting, physician-prescribed medications are based on statins.The medications are prescribed for life. The medications lower harmful cholesterol levels (LDL). The statins come from red yeast rice, a naturally-occurring herb food. Only, the pharmaceuticals have altered the composition to allow regulation through the FDA. And, the FDA refuses to accept red yeast rice as an acceptable form of heart medication. Plain and simple......the FDA cannot make money off of red yeast rice since it's an herb. The FDA does not regulate herbs.
Our bodies produce Coenzyme 10 to protect our hearts. Our bodies produce the correct amount to properly protect our hearts. Medically-prescribed statin medications lower our body's level of Coenzyme 10. Medical science does not tell us that the prescribed statins lower Coenzyme 10 levels in our body. In essence, the medical community is killing us.
So, now that it is more common knowledge about this happening, here come the pharmaceuticals to the "rescue". Or, should I say..hindrance. Another medication has been developed which increases Coenzyme 10 levels. You better bet that the same patients who receive statin medications are now taking chemically-produced versions of Coenzyme 10. In my opinion....it's disgusting....
The amount of medications produced and prescribed as a "fix" for health conditions is way out of line, in my opinion. The prescriptions cover the symptoms and do not heal the body. One Rx usually leads to another to counteract side effects caused by the first. Disgusting...
Monday, September 13, 2010
Making Your Own Tasty Fall Spice Treat...Pumpkin Pie Spice
It's that time of the year when autumn harvest and its plentiful tastes set it. Who can go through this season without the tasty mixture of fall spices? Not me...
Instead of buying commercially-prepared pumpkin pie spice, save money and make your own. Purchase the individual spices in your bulk food section of your favorite market. Increase the batch size if you find more uses for it.
This recipe makes 2 teaspoons, enough for a pumpkin pie.
1.5 t cinnamon
¼ t nutmeg
¼ t ground ginger
1/8 t ground cloves
Mix all ingredients together in a small bowl. Store unused portion in an airtight, glass container. Mark the preparation date on the label as a freshness precaution. (When the spice mix is older than a month, it loses its tastiness.)
Of course, if you prefer more of any particular spice, simply add to your tasting.
Add the mix to pumpkin pie, pumpkin pancakes, cakes, pastries, sweet potato pie, autumn harvest cookies (great in oatmeal cookies), in your oatmeal or to the brewing of your favorite coffee. The variety is for your choosing.
Find interesting? Kindly share...
Instead of buying commercially-prepared pumpkin pie spice, save money and make your own. Purchase the individual spices in your bulk food section of your favorite market. Increase the batch size if you find more uses for it.
This recipe makes 2 teaspoons, enough for a pumpkin pie.
1.5 t cinnamon
¼ t nutmeg
¼ t ground ginger
1/8 t ground cloves
Mix all ingredients together in a small bowl. Store unused portion in an airtight, glass container. Mark the preparation date on the label as a freshness precaution. (When the spice mix is older than a month, it loses its tastiness.)
Of course, if you prefer more of any particular spice, simply add to your tasting.
Add the mix to pumpkin pie, pumpkin pancakes, cakes, pastries, sweet potato pie, autumn harvest cookies (great in oatmeal cookies), in your oatmeal or to the brewing of your favorite coffee. The variety is for your choosing.
Find interesting? Kindly share...
Sunday, August 29, 2010
Natural Living Tip
Extending the life of your car's exterior paint is important. Not only does it improve the beauty of your car, but it saves on expensive paint jobs and/or body repairs.
A natural way to extend the life of your car's paint job involves bird droppings. As soon as you notice a dropping, place some water onto a cloth or other wipe-able item. Apply pressure to remove the dropping. The sooner you do this, the less effect upon your paint job.
I carry around an extra bottle of water in my car for just this purpose. Plus, I carry around extra napkins in my glove compartment that can easily be used to clean off any bird droppings.
As much as I love birds, I don't like their droppings on my car. So.. take preventative measures to save your paint job. Remove bird droppings..asap.
Find interesting? Kindly share with others...
A natural way to extend the life of your car's paint job involves bird droppings. As soon as you notice a dropping, place some water onto a cloth or other wipe-able item. Apply pressure to remove the dropping. The sooner you do this, the less effect upon your paint job.
I carry around an extra bottle of water in my car for just this purpose. Plus, I carry around extra napkins in my glove compartment that can easily be used to clean off any bird droppings.
As much as I love birds, I don't like their droppings on my car. So.. take preventative measures to save your paint job. Remove bird droppings..asap.
Find interesting? Kindly share with others...
Tuesday, August 10, 2010
Why The Larger Tree Fruit?
Something's been happening lately that has got me thinking. When I go grocery shopping for produce, the produce has gotten larger. And, I mean...LARGER. It's next to impossible to find a medium or small size fruit anymore. I don't want a LARGE fruit.
Why is this happening? Is fruit being breeded to produce larger volume? Are seeds being manipulated to produce a larger volume? Is it just another way for the population to consume more calories, perpetuating the obesity epidemic? Is the population requesting this large-sized fruit? Is it being cross-pollinated with something else? What's going on?!
Our society, overall, is becoming obese. Is this a reason for the increased size of fruit? I don't buy the thinking that fruit is calorie-free, so you can eat all you want. I don't care about that. The larger the fruit, the more sugar it contains. Period. I know that if I buy a LARGE nectarine or apple, for instance,it's too much for me to eat at one time. I need to cut it in half. It's not appealing to eat 1/2 fruit. A small to medium-sized fruit can be consumed in one sitting. It's the perfect size.
It used to be so easy to find a small to medium-sized tree fruit. Not anymore. Has anyone else noticed this?
Find interesting? Kindly share...
Why is this happening? Is fruit being breeded to produce larger volume? Are seeds being manipulated to produce a larger volume? Is it just another way for the population to consume more calories, perpetuating the obesity epidemic? Is the population requesting this large-sized fruit? Is it being cross-pollinated with something else? What's going on?!
Our society, overall, is becoming obese. Is this a reason for the increased size of fruit? I don't buy the thinking that fruit is calorie-free, so you can eat all you want. I don't care about that. The larger the fruit, the more sugar it contains. Period. I know that if I buy a LARGE nectarine or apple, for instance,it's too much for me to eat at one time. I need to cut it in half. It's not appealing to eat 1/2 fruit. A small to medium-sized fruit can be consumed in one sitting. It's the perfect size.
It used to be so easy to find a small to medium-sized tree fruit. Not anymore. Has anyone else noticed this?
Find interesting? Kindly share...
Thursday, August 05, 2010
Naturally Decreasing Coffee's Acidity
There are a variety of coffees available that are labeled as “Low Acidity”. However, did you know that you can easily make your own? The answer comes from the herb world.
Peppermint, or any variety of mint, provides a natural acidity attacker. Either add some dried peppermint leaves to your coffee grounds. Or, pick some fresh mint and add the leaves before brewing your coffee. The amount of mint depends upon your taste. A small amount, the equivalent of three leaves, will not noticeably affect coffee's taste. Of course, a larger amount will provide a minty taste to your coffee.
In fact, mint-flavored coffee is very popular around the holidays. Instead of buying commercially-prepared varieties where you're really not certain what goes into the coffee....make your own.
Store your dried mint in a glass jar. Place a dated label on the jar. This helps prevent confusion once you acquire a variety of herbs. (Herbs have a tendency to look the same when dried.) Keep the jar in your kitchen cupboard.
If growing your mint, well...I'm sure you know how to grow it. Just pick off some fresh leaves, rinse them and use them. You can the leaves whole, chopped or broken apart. The decision is yours.
Make certain to take a good whiff of the mint prior to using it. :) It smells fantastic!
Find interesting? Kindly share....
Peppermint, or any variety of mint, provides a natural acidity attacker. Either add some dried peppermint leaves to your coffee grounds. Or, pick some fresh mint and add the leaves before brewing your coffee. The amount of mint depends upon your taste. A small amount, the equivalent of three leaves, will not noticeably affect coffee's taste. Of course, a larger amount will provide a minty taste to your coffee.
In fact, mint-flavored coffee is very popular around the holidays. Instead of buying commercially-prepared varieties where you're really not certain what goes into the coffee....make your own.
Store your dried mint in a glass jar. Place a dated label on the jar. This helps prevent confusion once you acquire a variety of herbs. (Herbs have a tendency to look the same when dried.) Keep the jar in your kitchen cupboard.
If growing your mint, well...I'm sure you know how to grow it. Just pick off some fresh leaves, rinse them and use them. You can the leaves whole, chopped or broken apart. The decision is yours.
Make certain to take a good whiff of the mint prior to using it. :) It smells fantastic!
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Tuesday, August 03, 2010
No Fat, Yet Tasty, Red Pepper Vinaigrette
Usually, a vinaigrette consists of 3 parts oil to one part vinegar.
Oil is replaced by apple juice in this recipe, providing less calories and fat. Half juice, half vinegar plus spices provide the base for this low-calorie vinaigrette.
This recipe makes eight servings. Store unused portion in your refrigerator.
Ingredients:
1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried Italian seasoning (mixture of oregano, rosemary and thyme)
1/2 teaspoon mustard
1/2 teaspoon paprika, optional
1/2 of a roasted red bell pepper, seeds removed
Instructions:
Combine all ingredients in a blender container. Blend to mix thoroughly.
Oil is replaced by apple juice in this recipe, providing less calories and fat. Half juice, half vinegar plus spices provide the base for this low-calorie vinaigrette.
This recipe makes eight servings. Store unused portion in your refrigerator.
Ingredients:
1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried Italian seasoning (mixture of oregano, rosemary and thyme)
1/2 teaspoon mustard
1/2 teaspoon paprika, optional
1/2 of a roasted red bell pepper, seeds removed
Instructions:
Combine all ingredients in a blender container. Blend to mix thoroughly.
Friday, July 30, 2010
All-Natural Stomach Ache Relief
I've been doing this for so long, it's just second nature to me. However, I thought that I'd share it since some of you may find it helpful.
Whenever you have a stomach ache, turn to your refrigerator for remedies. Plain yogurt provides the solution for me. It needs to be plain yogurt without any added fruits, sugar or other ingredients.
Simply eat the yogurt. It's a form of medicine, actually. Plus, once you get used to the taste, it's enjoyable. Yes, you can become accustomed to eating plain yogurt. If you make your own, it can be a pure taste treat. (Making your own yogurt will be another blog post).
Choose your favorite brand of yogurt. Most offer a “plain” version. If a yogurt manufacturer does not offer a “plain” version, I wouldn't waste my time buying any type of yogurt from that manufacturer.
Eat as much yogurt as you feel necessary. Usually, I eat between ¼ to ½ cup. And, VIOLA!! no stomach ache. Results are rather instantaneous for me. As soon as the first couple of spoonfuls go down, my stomach feels better. Nice..
Your results may be different, but it works for me. It may work for you, too. Hopefully this can help others going through the same thing.
Find interesting? Kindly share...
Whenever you have a stomach ache, turn to your refrigerator for remedies. Plain yogurt provides the solution for me. It needs to be plain yogurt without any added fruits, sugar or other ingredients.
Simply eat the yogurt. It's a form of medicine, actually. Plus, once you get used to the taste, it's enjoyable. Yes, you can become accustomed to eating plain yogurt. If you make your own, it can be a pure taste treat. (Making your own yogurt will be another blog post).
Choose your favorite brand of yogurt. Most offer a “plain” version. If a yogurt manufacturer does not offer a “plain” version, I wouldn't waste my time buying any type of yogurt from that manufacturer.
Eat as much yogurt as you feel necessary. Usually, I eat between ¼ to ½ cup. And, VIOLA!! no stomach ache. Results are rather instantaneous for me. As soon as the first couple of spoonfuls go down, my stomach feels better. Nice..
Your results may be different, but it works for me. It may work for you, too. Hopefully this can help others going through the same thing.
Find interesting? Kindly share...
Monday, July 26, 2010
An Experience with Raw Goat's Milk
Anyone who has drank soy milk can understand what I am going to say. There has to be a tastier alternative that does not have added sugar. So, I am always on the look out.
When I was at the local Farmer's Market, one vendor was selling goat milk products. I know goat cheese can be pretty tasty. However, I had never had goat's milk. When offered a sample, I figured...”What the heck?”. I had heard that lactose-intolerant people can consume goat's milk. So, I tried it. It was DELICIOUS!!
I purchased a half gallon of it. Then, about 30-45 minutes later, I started getting a mild headache that originated in my left eye muscle. (I know, because I've had issues with my left eye for 35 years). And, I started feeling a little strange. I blamed it on the sun since it was a beautiful, sunny day.
When I got to my car, I read the milk label. There was a waiver of liability stating that raw milk may contain bacteria that can cause harm to some people. Oh oh. My system can be pretty sensitive. I needed more fact finding. I went back to talk with the goat milk lady and discussed what raw milk is. She was knowledgeable about raw V pasteurized milk. Truthfully, I had no knowledge about the subject area. It sounded like a chemotherapy equivalent. Chemotherapy kills healthy cells while also killing harmful cells. Pasteurization kills bacteria while also killing healthy enzymes.
When I got home, my headache got worse. It did not progress to the migraine stage, luckily. It was a concern, though. I knew that if I went out into the heat, it would get worse. I know my body well enough to know how I react to direct sunlight for an extended period of time (even 10 minutes). So..I stayed in.
I started getting very tired. I was planning on attending a social event in a couple of hours, so I layed down for a nap. My nap lasted for six hours! I missed my social outing along with tons of fun. Oh well.
I decided to do online research regarding goat's milk. A nutritional breakdown revealed 7 grams of saturated fat per cup. Considering I'm used to .5 to 1 gram per cup, that's quite a difference. (No wonder it tasted so good.) :) There were a variety of other beneficial nutrients, including calcium.
I'm not certain what caused my reaction to goat's milk, but I am not drinking anymore raw milk products. If I drank more than a sample size portion, who knows what the results would have been. I don't want to find out.
Hope this helps others.
Find interesting? Kindly share...
When I was at the local Farmer's Market, one vendor was selling goat milk products. I know goat cheese can be pretty tasty. However, I had never had goat's milk. When offered a sample, I figured...”What the heck?”. I had heard that lactose-intolerant people can consume goat's milk. So, I tried it. It was DELICIOUS!!
I purchased a half gallon of it. Then, about 30-45 minutes later, I started getting a mild headache that originated in my left eye muscle. (I know, because I've had issues with my left eye for 35 years). And, I started feeling a little strange. I blamed it on the sun since it was a beautiful, sunny day.
When I got to my car, I read the milk label. There was a waiver of liability stating that raw milk may contain bacteria that can cause harm to some people. Oh oh. My system can be pretty sensitive. I needed more fact finding. I went back to talk with the goat milk lady and discussed what raw milk is. She was knowledgeable about raw V pasteurized milk. Truthfully, I had no knowledge about the subject area. It sounded like a chemotherapy equivalent. Chemotherapy kills healthy cells while also killing harmful cells. Pasteurization kills bacteria while also killing healthy enzymes.
When I got home, my headache got worse. It did not progress to the migraine stage, luckily. It was a concern, though. I knew that if I went out into the heat, it would get worse. I know my body well enough to know how I react to direct sunlight for an extended period of time (even 10 minutes). So..I stayed in.
I started getting very tired. I was planning on attending a social event in a couple of hours, so I layed down for a nap. My nap lasted for six hours! I missed my social outing along with tons of fun. Oh well.
I decided to do online research regarding goat's milk. A nutritional breakdown revealed 7 grams of saturated fat per cup. Considering I'm used to .5 to 1 gram per cup, that's quite a difference. (No wonder it tasted so good.) :) There were a variety of other beneficial nutrients, including calcium.
I'm not certain what caused my reaction to goat's milk, but I am not drinking anymore raw milk products. If I drank more than a sample size portion, who knows what the results would have been. I don't want to find out.
Hope this helps others.
Find interesting? Kindly share...
Wednesday, July 21, 2010
Using Grains in Soup
Grains can be used interchangeably in soups. Instead of the traditional barley or brown rice, how about using new ones? Experiment with spelt, millet, quinoa and/or wheat berries. Here's a recipe highlighting a new way to use spelt. This recipe is great for anyone with gluten intolerance.
Prepare 1 cup of spelt by soaking it in cold water for one hour. Drain. Now, it's ready to be used.
Spelt, Chickpea and Tomato Soup
1 cup soaked spelt
2 T olive oil
1 medium onion, diced
1 carrot, peeled and cut
1 celery stalk, diced (I like to peel mine)
4 garlic cloves, chopped
2 t paprika
2 bay leaves, crushed
1 t cumin, ground or powdered
4 cups chicken or vegetable broth
2 cups tomatoes, crushed or diced
1 pound chickpeas (known as garbanzo beans)
Put olive oil into bottom of large dutch oven. Heat oil over medium heat. Add onion, carrot, celery and garlic to the oil. Season with salt and pepper. Cook for five minutes. Add paprika, bay leaves and cumin, spelt, broth and one cup water.
Bring to boil. Stir. Reduce heat to simmer. Cover and cook 30 minutes, until spelt is tender.
Add tomatoes and chickpeas. Stir thoroughly. Cook for another 20 minutes.
Remove bay leaves.
Serve in soup bowls. Place a sprig of parsley on top of the soup, if desired.
Original recipe developed by Finn River Farm
Adapted by My Unique Cookery
Prepare 1 cup of spelt by soaking it in cold water for one hour. Drain. Now, it's ready to be used.
Spelt, Chickpea and Tomato Soup
1 cup soaked spelt
2 T olive oil
1 medium onion, diced
1 carrot, peeled and cut
1 celery stalk, diced (I like to peel mine)
4 garlic cloves, chopped
2 t paprika
2 bay leaves, crushed
1 t cumin, ground or powdered
4 cups chicken or vegetable broth
2 cups tomatoes, crushed or diced
1 pound chickpeas (known as garbanzo beans)
Put olive oil into bottom of large dutch oven. Heat oil over medium heat. Add onion, carrot, celery and garlic to the oil. Season with salt and pepper. Cook for five minutes. Add paprika, bay leaves and cumin, spelt, broth and one cup water.
Bring to boil. Stir. Reduce heat to simmer. Cover and cook 30 minutes, until spelt is tender.
Add tomatoes and chickpeas. Stir thoroughly. Cook for another 20 minutes.
Remove bay leaves.
Serve in soup bowls. Place a sprig of parsley on top of the soup, if desired.
Original recipe developed by Finn River Farm
Adapted by My Unique Cookery
Monday, July 12, 2010
Edible Wedding Bouquets
Yesterday was Farmer's Market day. Upon looking over a variety of scrumptious-looking fresh produce, one vendor had some remarkable broccoli for sale.
Store-bought broccoli has nothing over this organic, local farm grown jewel. The bunch was asymmetrical. It was a beautiful shade of dark green. There were no blemishes or discolorations. The stalk was very fresh and HUGE. All in all, it was quite a pleasant sight to see. There was no smell of chemicals.
While checking out the broccoli, I picked up one bunch and was amazed at its natural beauty. “This needs to be a wedding bouquet”, was my comment to another veggie-lovin' customer. Wouldn't that be cool? An edible wedding bouquet. Instead of throwing away the typical flowers, you could take a picture of the bouquet. Then, steam it up for your dinner. That's what I call recycling.
Find interesting? Kindly share...
Store-bought broccoli has nothing over this organic, local farm grown jewel. The bunch was asymmetrical. It was a beautiful shade of dark green. There were no blemishes or discolorations. The stalk was very fresh and HUGE. All in all, it was quite a pleasant sight to see. There was no smell of chemicals.
While checking out the broccoli, I picked up one bunch and was amazed at its natural beauty. “This needs to be a wedding bouquet”, was my comment to another veggie-lovin' customer. Wouldn't that be cool? An edible wedding bouquet. Instead of throwing away the typical flowers, you could take a picture of the bouquet. Then, steam it up for your dinner. That's what I call recycling.
Find interesting? Kindly share...
Thursday, July 01, 2010
How To Remove Coffee Cup Stains
Here are a couple of stain removal techniques. Both remedies are found in your home products. Neither require great expense.
All natural:
Apply some baking soda onto a wet cloth. Use elbow grease to scrub the stain until the stain no longer exists. Rinse the dish. Enjoy your newly cleaned dish. :)
Not all-natural, but effective and cheap:
Apply a drop of bleach into your stained coffee cup. Add warm water to fill the cup. Let sit until the stain disappears. Rinse and wash the cup thoroughly before using. (You may need to scrub the cup a little to completely remove the stain).
All natural:
Apply some baking soda onto a wet cloth. Use elbow grease to scrub the stain until the stain no longer exists. Rinse the dish. Enjoy your newly cleaned dish. :)
Not all-natural, but effective and cheap:
Apply a drop of bleach into your stained coffee cup. Add warm water to fill the cup. Let sit until the stain disappears. Rinse and wash the cup thoroughly before using. (You may need to scrub the cup a little to completely remove the stain).
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