Fruits and vegetables 'can cut child cancer risk'

Children should eat more fruits and vegetables to reduce the risk of cancer in later life, a charity has said. The newest published Health Survey for England (HSE) for 2008 suggested that four in five children are not eating the recommended amount of fruit and vegetables.

Now the World Cancer Research Fund has warned that this could lead to raised risk of them developing cancer in later life.

“The fact that only a fifth of children are getting enough fruits and vegetables is a concern because it is important that we encourage children to get into healthy habits as early in life as possible,” the Daily Express quoted Nathalie Winn, nutritionist for the WCRF, as saying.

“This is because scientific research shows that eating a plant-based diet with plenty of fruits and vegetables, whole grains and pulses possibly reduces the risk of a number of types of cancer later in life,” Winn added.

The research shows that, on average, boys aged five to 15 eat 3.1 portions of fruits and vegetables while girls have 3.3 portions a day, according to the Health Survey for England 2008.

Special cakes on mother’s day

Don’t you think a gift which is as sweet and cute as your mom will make her mother’s day? It is among the most excellent mother’s day gifts. On this special day, she will love to get a packaged set of yummy cakes in four which is lovingly made using the hand with flowers. Each of the four has 3 layers of somewhat wet cake and three layers of pleasant-tasting butter cream. You will receiver up to 16 cakes in 6 varieties of flavors. The 6 variety of flavors are raspberry, vanilla-orange, salmon pink, chocolate, vanilla-orange chocolate hazelnut and lemon.

A layer of jam is added which will match and develop the flavors of the fruit while the dark chocolate enhances the flavor of the chocolate cake. The cakes are delivered in a chilled state for greatest freshness and it can stay close to 14 days when kept in the refrigerator. It is a delicious and exclusive present for mother’s day which will be enjoyed by your mom.

Guides to few common herbs and spices help you to create flavorful meals without added salt

Basil - Bright, pungent flavor. Use in pesto, sauces, salads, meats, fish and soups.
Bay leaves - often used dried for most flavor. Use in sauces, soups or pickling solutions.
Thyme - A minty, tea-like flavor. Used to create bouquet garni with parsley and bay.

Cardamom - Tastes like ginger with a hint of pine. Used highly in curry powder, but also enhances the flavors of squash, pumpkin, potatoes and pastries.

Cayenne - Hot, peppery flavor. Used frequently in Creole, Cajun, Spanish, Mexican, Szechuan, Thai and East Indian recipes.

Cinnamon - Sweet and aromatic. Versatile spice complements a large variety of foods and other spices.

Coriander leaf or seed - Fresh coriander leaves, also known as cilantro, bear a powerful resemblance to Italian flat-leaf parsley, but with a stronger, distinct scent.

Cumin - Powerful peppery flavoring with small citrus overtones. Essential spice in the cuisines of Mexico, India and the Middle East.

Dill - Leaves have a soft, sweet taste. Both the leaves and the seeds are used to make flavor food.

Fennel - Mild licorice flavor. Use in soups, salads, fish and vegetable dishes.
Ginger - Fragrant, pungent and hot. Can be used fresh, dried or in powder form.

Marjoram - Member of the mint family. Similar to oregano but fewer pungent. Use in salads, fish, meat, vegetable, poultry and egg dishes.

Mint - with more than 25 varieties, flavors range from cool to sweet or somewhat menthol.

Nutmeg - Seed of an apricot-like fruit resident to Indonesia, with a cinnamon-like and peppery taste.

Oregano - Also from the mint family, related to marjoram but stronger with an earthy, aromatic flavor.

Parsley — most general types are curly or Italian flat leaf. Mildly fresh aromatic flavor.

Cooking with flowers for better health

Flowers please our eye and our sense of smell, their oils are used in aromatherapy and many flowers themselves have medical benefits as dietary therapy.

Chinese were cooking with flowers thousands of years ago and flowers, such as the special Chinese rose, are main ingredients in the cuisine.

"Drink the dew of magnolia in the morning, and eat the falling petals of chrysanthemum at night," wrote Qu Yuan in his well-known poem "Li Sao" ("The Lament") about a nobleman's life in the Warring States Period (476-221 BC). Magnolia and chrysanthemum symbolize nobility and integrity.

However, flower cuisine didn't become famous until the Tang Dynasty (AD 618-907). It first became popular among the nobility, particularly women who used flowers to improve their complexion.

Various flower cuisines were invented, including cakes, soups and dishes. Apart from adding scent and flavor, some flowers are rich in nutrition, including minerals, vitamins and micronutrients. Some people believe that eating beautiful flower helps to make them beautiful.

Practical foods to eat for good health

1. Blueberries : Why you should eat more: Blueberries are packed with antioxidants, which help protect the body from disease; they are high in potassium, fiber and vitamin C, all for about 80 calories a cup.

2. Quinoa : What it is: It looks and cooks like a grain, but it's actually the seed from a leafy plant closely related to spinach. Why you should eat more: Quinoa is a good source of complete protein than the foods it can stand in for, like rice.

3. Seaweed : What it is: More seaweed eaten in this country is nori, best known as those dried, dark-green sheets used in sushi rolls.

4. Walnuts : Why you should eat more: Unlike other nuts, walnuts are high in omega-3 fatty acids, the kind related with fish like salmon and sardines.

5. Kefir : What it is: A fermented dairy product drink, it is a kind of cross between buttermilk and yogurt. Once available only in health-food stores, it's in many mainstream grocers, often near the soy milk.

6. Apples : Why you should eat more: They're not flashy, but the often-overlooked apple is high in fiber (4-5 grams per apple) and lower in sugar content on the glycemic index than fruits such as grapes or bananas, so they'll hang around in your stomach a while longer, making you think full longer.

7. Chiles : Why you should eat more: The capsaicin in chiles, which makes them hot, also is believed to have a thermogenic effect - some studies have suggested eating them can raise your metabolism rate and help burn calories. A bonus: Chiles adds a ton of flavor for little caloric cost.
8. Lentils : Why you should eat more: A good, low-cost source of protein popular in world cuisines, particularly Middle Eastern and Indian, lentils also provide high levels of folic acid.

9. Eggs : Why you should eat more: Eggs have had a firm time shaking that bad reputation they got in the ‘80s, when cholesterol was a buzzkill. Eggs are also considered an anti-inflammatory food, meaning they can assist reduce bodily inflammation thought to lead to chronic disease including stroke, heart disease and diabetes.

10. Romaine lettuce : Why you should eat more: All greens are good for you, and the darker the better. They are natural antioxidants and provide a plethora of minerals and vitamins, especially vitamins A, K, C and foliate.

Arabica coffee disease on the rise

COFFEE berry disease and leaf rust which often affect Arabica coffee, are on the raise, the National Crops Resources Research Institute has said.

Speaking to journalists recently, the head of the Coffee Research Centre at Kituza in Mukono, Dr. Africano Kangire, disclosed that the diseases are affecting yields and require agent attention.

In Uganda, Arabica coffee crop constitutes 20% and Robusta 80% Arabica is grown in highland areas including Nebbi, Kasese, Mt Rwenzori and Elgon, while Robusta grows better in low areas.

“The coffee industry is faced with challenges including global warming that has resulted into drought in a few areas. If global temperatures raise, Uganda would lose up to 80% of Robusta coffee,” Kangire said.

Diabetic’s diet for all

On a diabetic diet, it is main important to eat three meals per day in order to keep your blood sugar on a more even keel. Have you ever notice that you are hungrier by mid-morning or lunch after you have eaten breakfast? That's because your metabolism revs up by eating breakfast and you are burning more calories just by eating. Breakfast can be as easy as an 8-ounce glass of 1-percent or nonfat milk. Don't be afraid to eat a small mid-morning snacks if you are hungry; this will keep you from being very hungry by lunchtime and help you to choose a healthier lunch. For your "9-inch" dinner plate, try filling half with non-starchy vegetables, a quarter with carbohydrates and a quarter with lean protein (and no cheating by using a huge plate). If after eating dinner you find you are still ravenous, have another serving of lean protein or vegetables.

Starchy vegetables (which count as carbohydrates) include peas, corn, beans and potatoes. There are many non-starchy vegetables to choose from, onions, and mushrooms, tomatoes, including spinach, carrots, broccoli, red/green/yellow/orange bell peppers, celery, cucumbers, green beans, asparagus, lettuce, eggplant and squash.

Carbohydrates (carbs) are contained in many foods and drinks, but the good kinds to eat contain nutrients in addition to carbs. The best carbs to choose include beans, fresh or unsweetened frozen fruit, skim or 1-percent milk, plain oatmeal or cream of wheat, plain or light yogurt, pasta, rice, barley, quinoa, bread, bran cereals, soy crisps, 94-percent fat-free popcorn, pita bread and small tortillas. The main thing to keep in mind is that eating the "good" foods listed above leaves small room left for the "bad" ones.

Maple syrup flavor baked beans

Beans are versatile, and inexpensive, delicious source of protein and vitamins.
Simple ingredients and slow cooking bring out the best in these essential legumes.

White beans come in a number of sizes ranging from small "pea" beans, great northern and navy to larger, "meatier" cannellini beans often used in Mediterranean bean dishes.

Most Boston-style baked beans contain molasses and brown sugar for sweetness.

Substituting maple syrup for the molasses results in a exclusive and incomparable flavor and aroma.

Orange - The universal super fruit

The orange is cultivated in many parts of the world, the Middle East, Africa, South-East Asia, Brazil, and the United States. Orange juice is the only super fruit product traded on the New York Stock Exchange as a commodity in worldwide trade. Orange juice is also the most famous among all juices.

The orange, citrus sinensis, is a member of the citrus family (lemon, lime, mandarin, grapefruit, tangerine, kumquat). The fruit itself comes in different varieties and diversity in tastes and has several uses. Its variations range from navel orange, blood, Persian, and cara cara navel to tangerine and mandarin.

Orange’s merits led it to be named super fruit. It contains most necessary nutrients needed to maintain good health. The fruit and its peel are rich in vitamins A (through its precursor beta-carotene), Bs, and C, important minerals, both soluble and insoluble fiber, and phytochemicals, both soluble and insoluble fiber, like carotenoids and polyphenols in the deep orange pigment.

Tangy fruits help stay slim

Munching on tangy fruits can aid you stay slim, reveals a new study. The study conducted on mice showed that the juice of the blood orange stopped them from piling on weight when fed a high-fat diet.

However, those fed with sweeter oranges gained significant amounts of fat.

The fat-busting powers of the fruit, grown in Italy and the US, may be partly due to its high levels of anthocyanin.

This red pigment that gives the orange its deep color is a type of antioxidant, a natural chemical that helps ward off disease.

The juice damages the skill of cells called adipocytes to accumulate fat. Adipocytes are found typically around the waistline and absorb fat from food to store as energy.

Make to modify basic vinaigrette

• Rub the bowl with garlic before mixing the dressing, and add thinly chopped shallots.

• Add your preferred herbs, preferably fresh. The more pungent herbs, such as thyme and rosemary, should be used carefully.

• Mix in cumin, coriander or curry powder, fennel seeds or other spices. Try to match the flavors with those in your salad or in the entree.

• For another complement to the rest of your meal, mix in a few teaspoons of pan juices or broth from your main course.

• Add a few crushed juniper berries. To build on this flavor, add a teaspoon or so of gin.
• Alternate lemon juice for some of the vinegar.

• Add the grated zest (colored section of peel) of a preferred citrus fruit. For a more pronounced citrus flavor, substitute the fruit juices for some of the vinegar.

• Substitute a tart or acidic fruit juice, such as tart cherry or, cranberry for some of the vinegar.
• Complement Asian-style meals by adding grated ginger or crushed lemon grass.

Is there arsenic in your apple juices?

Apple juice definitely sounds healthy, doesn't it? It's a popular choice for many parents who serve it up as a healthy alternative to sugary drinks and sodas.

In 2006, the federal government lowers the limit for arsenic in drinking water from 50 ppb to 10 ppb. The Food and Drug Administration (FDA) has established no such border for fruit juices, but has told companies that it views 23 ppb as a "level of concern."

Arsenic is a naturally occurring substance, and experts say it can't be completely avoided in the food and water supply. It is also found in pesticides that will apply to apple orchards. Arsenic has been linked to cancer when consumed at high dose in drinking water over a lifetime, and has been linked at lower dosages to diabetes, organ injure and hormone system changes.

Enjoy these fruits for your health

1. Banana. The banana is nature’s wonder fruit and the great fast food. Its high potassium content prevents cramps and gives immediate energy with its easily digestible starch.

2. Apples. Apples are an outstanding source of pectin, which is a soluble fiber that can lower blood cholesterol and sugar levels.

3. Citrus fruits like oranges, calamansi, suha (pomelo), dalandan, and lemon. The overflowing amounts of vitamin C in citrus fruits are the basis for their high ranking. It also protects the heart and improve the immune system. That’s why it’s good for prevent the colds.

4. Strawberries. Strawberries are believed to assist fight cancer, gout, arthritis, and anemia.

5. Papayas. For people who are constipated, eating papayas every day could help regulate their bowel movement.

6. Grapes. Grapes contain main ingredients such as tannins, flavonoids, and anthocyanins.

7. Watermelon and melon. Melons have long been used by usual medicine as a cure for kidney and bladder problems.

8.coconut: Coconut water, on the other hand, is good for kidney stones and purification one’s digestive tract.

9. Avocados. Avocados are rich in healthy monounsaturated fats, which means it is useful in prevents the heart disease and stroke.

10. Pineapple. Pineapple contains the unique enzyme bromelain, which might help in digestion and reducing inflammation in the body.

11. Nuts. Though not exactly a fruit, nuts are considered nutritional superfoods, packed with minerals, protein, and fats.

And so, this hot summer, keep in mind to drink eight to 10 glasses of water a day and consume more of these super fruits.

Teens who drink fruit juice have more healthier diets

A new study has shown that teenagers who drink 100 per cent fruit juice have more nutritious diets generally compared to non-consumers.

The findings revealed that teens between the age group of 12-18 who drank any amount of 100 per cent juice had lower intakes of entire dietary fat and saturated fat and higher intakes of key nutrients, including Vitamins C and B6, folate, potassium and iron.

Those who drank greater than six ounces of 100 per cent juice a day also consumed more whole fruit and less added fats and sugars. Milk consumption was not affected by juice drinking.

Is fruit juice the well answer?

Breakfast is usually considered as the most important meal of the day. At breakfast time, most of us put some calories in our body and we are prepare to start the most active part of our day.

But the always-famous combination of breakfast cereals with fruit juices and toast has now become a taboo with the nutritional inventions. With the 'low-carb, low-glycemic index' food choices, cereals as wheat flakes are preferred over cornflakes, white bread is substitutes by whole wheat bread with low-cal butter, and fruit juices by whole fruits.

With the promotion of fruit juices as a health drinks, one has to realise that...

• All that is healthy is not low-calories.
• Fruit juices are caloric dense, also they are limited for medical conditions like diabetes.

• A glass of juice a day is not complete nutrition. Also, its introduction in your diet must be well understood. If an individual is aiming at fat loss, fruit juice is absolutely not the answer.

• Substitution of fruit juice with a whole fruit has lot more benefits.

• It's good to be health-conscious, but with the correct advice. Half knowledge is most horrible than no knowledge.

Few tips to do with lemons

Woman's Day magazine suggests a number of uses that bring a whole new meaning to the phrase "turning lemons into lemonade."
Among them:

• Improve flavor: Add lemon to your green tea to reduce the drink's bitterness and assist your body's absorption of antioxidants.
• Get fresh: Use a lemon as an all-natural deodorant for your armpits and feet.
• Sooth sunburn: Mix lemon juice and cool water and softly apply to your skin. It will help your body recover more rapidly from a mild sunburn.
• De-stain your laundry: Squeeze lemon juice on an ink stain, let sit overnight, then launder as common. Repeat if essential before drying.
• Clean your pots: Make a paste of lemon juice and salt, and rub it on copper to take away oxidation. Rinse well and dry.

P&G recalling 2 flavors of its Pringles

Procter & Gamble said Monday it is willingly recalling two flavors of its Pringles potato crisps in response to a recommendation from the Food & Drug Administration.

P&G is recalling Pringles Restaurant Cravers Cheeseburger potato crisps and Pringles Family Faves Taco Night flavors as part of an industry ingredient recall to defend consumers from potential salmonella exposure. P&G said there have been no reports of salmonella-related illness in relative to these products.

P&G said a seasoning used in these two products contains hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., which has willingly recalled several lots of the ingredient because of potential salmonella exposure.

As a result, the FDA recommended that food manufacturers recall some products containing HVP manufactured by Basic Food Flavors, specially Pringles Restaurant Cravers with a "best by" date of Feb. 2011 and April 2011 and Pringles Family Faves with a "best by" date of May 2011, April 2011 and March 2011.

How To slice traditional Fruits And Vegetables?

Fruit and vegetable carving is a venerable tradition that has been passed down from ancient period. Fruit and vegetable carving is considered one of the admired crafts. Waterproof marker carving helps in making food offerings nicely. Fruit and vegetable carving is a extremely cultivated art. Not only because of the taste and aroma but also the visual appeal of the dish is significant. Serving food attractively is a skill that has been accomplished for centuries all over the world. Food presentation has been elevated to the status of an art which needs years of study and practice.

You can try carving on either vegetables or fruits. Among vegetables the commonly used are carrot, Chinese radish, eggplant, tomato, cucumber, spring onion, chile, radish etc... Fruits include apple, canteloupe, guava, watermelon, jicama, pineapple, papaya, mango, rose apple, ju waterproof marker jube etc...

Tips of nutrition diets with flavor

Dieting doesn't have to mean giving up taste - and that's for true, nutritionists say.
A few tips:

• Wait to remove skin. Cooking chicken without its skin can leave the meat too dry. Take the skin off once the meat is cooked and rub on spices for extra taste.
• Substitute meats. Try ground chicken or turkey instead of beef and Canadian bacon in place of normal strips. Use additional flavorings and vegetable toppings to boost the flavor of meat dishes.
• Flavor your water. In place of lemonade, squeeze some clean lemon into a glass of water. For a lower-calorie ''juice,'' stir in a sugar-free mix such as Crystal Light.
• Cut the fat in recipes. Most baked goods do well with a third to a half less oil, butter or margarine. Make regular cutbacks and experiment with healthier ingredients such as applesauce or fat-free sour cream. Also use nonstick pans and cooking spray.
• Buy reduced-fat dairy. These versions of cheese, milk, sour cream and buttermilk taste good and will work in most recipes.

Giving fruits and vegetables to school-age kids just makes intellect

We all know diet and nutrition are directly linked to health, and we’re frequently told we can help make that link by eating plenty of fruits and vegetables.

Yet, as a population, we seem to be getting fatter and unhealthier - a trend that is most disturbing in young people as we see childhood obesity rates march steadily upwards.

South of the border, where obesity rates are evenly troubling, U.S. first lady Michelle Obama has taken up the cause. She recently unveiled a program called Let’s Move, a national public awareness campaign against childhood obesity that focuses on four areas - helping parents make better food choices, serving healthier food options in schools, making healthy food more available and reasonable, and encouraging children to exercise more.

It’s presently being run in two regions in Northern Ontario and is designed to promote awareness and increase the consumption of fruits and vegetables by elementary school kids. The Ontario Fruit and Vegetable Growers’ Association looks after buying and distributing fresh fruits and vegetables to northern Ontario schools, and this year, around 12,000 students from more than 60 schools are participating in the program.

Quick pretty chocolate cookies

The most delicious feature about a simple chocolate cookie is its taste and appearance. As it bakes, cracks form in the top of the cookie revealing dark chocolate cracks across the surface of the cookie.

Mix the eggs and the white sugar and mix them well.

- Then add the melted butter and chocolate after they cool down a small. Later add the baking powder, flour, nuts and salt and stir to combine.

- Chill the batter for a few hours or overnight, so that it will be simple to handle for the next step.

- Roll the dough into little balls of 1 to 2 tablespoons of batter each. Then roll each ball of batter across a plate dusted with the confection sugar to cover the complete ball.

- Place each ball on a grease cookies sheet and bake in a slow oven (300 degrees) for 18-20 minutes.

- You want to be careful about discoloration of the confection sugar coating. Check out how the cookies make bigger and crack to give that pretty chocolate design! Serve warm.

Vodka with different special flavors

Humans have been making and drinking alcohol for hundreds of years. But the earliest spirits weren't exactly smooth or even palatable. (Drinkers must have been pretty cold or sweet thirsty to have reached for a glass.) Back in the day, to make drinks tastier our Eastern European comrades began flavoring vodka with anything and everything they could find, including herbs, vegetables and fruits. Just as vodka amplifies flavors in a cocktail, it's the perfect neutral base for making infusions. (It's no wonder liquor store shelves are filled with dozens of different types of vodkas.) But flavoring vodka is incredibly easy and allows you to be wildly creative.

Start by filling a sealable glass jar half-way with seasonal sliced fruit, herbs or vegetables. Try these flavors for different seasons:

Winter: kumquats, Meyer lemons, blood oranges, tangerines and guava.
Spring: cherries, kiwis, strawberries, plums and apricots.
Summer: raspberries, blackberries, blueberries and peaches.
Fall: apples, pears, rhubarb and persimmons.

National Margarita Day

National Margarita Day! - All the drinkers have the reason to go out and celebrates today a glass of Margarita because today is the National Margarita Day.

Margarita is a delicious adult beverage that features tequila, sour mix, and salt. For those that enjoy fruity flavors, other popular margaritas feature fresh or frozen strawberries, pineapple, bananas or other fruits. Once the drink is made, bartenders typically add a ring of salt (or sometimes sugar) to the rim of the margarita glass for even more flavor.

The Margarita drink is what women typically asks for when they’re in a bar having a good time. So to all, Happy National Margarita Day! Cheers!

How do you make a vegetable stock that's as a best as a meat stock?

The main qualities of a good meat stock rich mouthfeel derived from the collagen in the bones and a deep, savory flavor - are the two most complicated things to achieve in a stock made from vegetables alone.

Flavor-wise, the main problem with most vegetable stocks is the cloying sweetness released by the sugars in the vegetables. The best way to balance sweetness is with acidity, we have to add some white wine and tomato paste (which also acts as a thickener).

Try infusing your vegetable stock with a handful of dried up mushrooms after it simmers for an hour. Add a pinch of salt and a pinch of cayenne, and you will end up with a vegetable stock that can rival a good meat stock for full-bodied flavor.

Orange juice, sugar prices increase on falling supply

Sugar and orange juice prices rose Tuesday (feb10th) after the Department of Agriculture's most recent report predicted smaller supplies of the crops than previously estimated.

Grains were small changed after the report, which showed supplies for those commodities in line with expectations, said Frank Cholly Sr., a senior market strategist at Lind-Waldock.

The USDA cut its forecast for the 2009-2010 orange harvest by 3 percent from last month's estimation. Freezing temperatures in Florida in early January damaged some of the crop.

Florida produces more than 70 percent of the nation's whole orange crop. Analysts say it might still be months before it is certain how much of the crop was ruined.

The USDA said sugarcane production was down fractionally from its January estimate, but supply was unchanged. Pressure on supply is not probably to improve until April when Brazil's crop starts to get harvested.

Cranberry juice boost up your heart health

Researchers in London calculated the cardio-protective potential of cranberry juice and found it may assist lower blood pressure and help promote heart health.

Researchers at Queen Mary University of London compare with the cardio-protective potential of cranberry juice and that of red wine, cocoa and green tea and found that oligomeric procyanidins were present in regular and light cranberry juice cocktail.

"Red wine has long been associated with heart health, but this new study demonstrates that cranberry juice is a very promising alcohol-free alternative," Corder, author of "The Red Wine Diet," said in a statement. "We have now recognized oligomeric procyanidins as the specific compound in cranberries that can boost the health of blood vessels, helping to prevent blood vessel constriction - a leading cause of high blood pressure."

Valentine’s Day brings ‘sweet lovable treats’

Valentine’s Day, Candies in the form of hearts, flowers and emblems of love adorn most of the treats in nowaday’s candy markets during the holiday. Two businesses in Enterprise ensure their customers have those sweet treats as a romantic gift of love.

The mixture of the history of Valentine’s Day and sweets date back to the 4th century BC when plentiful feasts were arranged to pair men and women.

In the 1800’s, doctors normally suggested that their lovelorn patients eat lots of chocolate to soothe their nerves and calm their emotions. Chocolate and sweets date back in so far as the Aztec empire, and were used in the pursuit of love.

Delectable chocolates Valentine’s Day gift baskets, mugs filled with candies and even Fudge-Mail Valentine’s Day are available as a special touch for the holiday.

Make your party super with a fresh avocado

Fresh avocado cultivation began over 10,000 years ago mostly in tropical areas. Throughout history people has loved eating avocados in many different ways. One of those ways has only been in recent times discovered since the invention of the electric blender.

Slice the fresh avocado lengthwise, wounding around the pit. Twist the halves in opposite directions. Do not take away the pit unless you intend to use the whole avocado at once. Few people even like blending the pit in their smoothie.

A fresh avocado will dim after it has been cut open. Place plastic wrap over any unused portion of the avocado and keep cold. You can also spread lemon juice on the unused half to stop further oxidization. Refrigerate entire avocados only if you want to stop the ripening process.

Benefits:

Avocados offer a generous supply of healthy fats, , alpha-carotene, beta-carotene, vitamin A and vitamin E.

Few steps for healthier kitchen

1. Shop the perimeter of your home grocery store. Say goodbye to processed foods such as canned goods and frozen meals. These items are frequently very high in sodium and simple carbohydrates.

2. Use clean herbs to add flavor to your cooking rather than salt. Replace butter with olive and vegetable oil, which are together healthier and tastier. Instead of serving butter with bread, try olive oil topped with clean thyme or basil.

3. Stop frying your foods. Baking, broiling and grilling are much healthier options. Great welcome fish and chicken into your diet. While both are low in fat, fish contains omega fatty acids, which are significant in lipid management.

4. Limited red meat and pork. They are higher in fat and speed up the atherosclerosis process, or hardening of the arteries, which lead to heart disease.

5. Enjoy clean fruit for dessert rather than high-calorie options like cake or ice cream.

6. If you drink alcohol, limit yourself to one drink per day (12 oz. beer, 1.5 oz. of 80-proof spirits or 4 oz. glass of wine).

How to make sweeter without Sugar

Although the only actual solution is to wean yourself off sweets altogether (at least to a degree) there are other ways to quiet your sweet tooth without going the refined sugar route. Here are a few ideas, many of which are huge for baking.

Honey Made up of a combination of fructose, maltose, glucose, and sucrose, honey is as much as 50% sweeter than sugar and has an individual flavor that can vary depending on location, time of year, and the bee’s diet. Honeys also offer some nutritional benefits in the form of vitamins, antioxidants, minerals, and other nutrients.

Maple Syrup actual maple syrup contains magnesium and zinc and comes from sugar maple trees. It's boiled down to the desired thickness and is typically about 60% sweeter than traditional table sugar.

Raw Sugar If you must have sugar then go for raw sugar, or sugar that has not been refined and still maintains its nutritional cost. Tastes very much like brown sugar (basically it is, although even less processed).

Quick ideas for healthy foods to fight the flu

Red peppers: Pound for pound, red bell peppers have two times as much immune-enhancing vitamin C as an orange.

Yogurt: It contains good bacteria called probiotics that line our intestines and defend our body against invading germs.

Green tea: It contains an immune-boosting chemical called epigallocatechin gallate (EGCG). To obtain the most health benefits from this hot drink, steep tea in boiling water for about four minutes.

Almonds: Almonds are an outstanding source of the disease-fighting antioxidant vitamin E.

Brazil nuts: Brazil nuts contain selenium, an antioxidant that may assist protect us against conditions such as colds, flu and even cancer.

Sweet potatoes: It beta carotene content make them an immune-enhancing food.

Oysters: It contains more zinc than any other food. Zinc is a mineral that keeps our immune systems strong.

Enjoy flavored water with different flavors

You need to drink more water but hate the taste. Water becomes tastier with the help of There are various ways to flavor your water. There are three ways to make flavored water with different flavors.

• Home made
• Add few drops of your favorite flavors in the water
• Buying branded flavored water from departmental or store.
Few steps to make flavored water at home
• Fill a bottle with water
• chop up the fruit. Some suggestions are Orange & Cucumber slices, Cucumber & Lemon slices, frozen grapes, frozen berries. Mint leaves could be added in any of these combos.
• Add fruits to the bottle. Let the fruit sit in the water at least 20 minutes before drinking to allow flavoring to free.

It sweet much melts in your mouth

Chocolate and mushrooms. The combination doesn’t immediately ring factual, like old-school blends of the elixir with mints, peanut butter or hot pepper. But lately, amid a whirlwind of experimentation in which pioneering chocolates are successfully marrying the polygamous partner with bacon and cheese, the earthy offerings of fungi are also proving to be a perfect match.

Chocolate is also said to be effective at masking the funky feel of magic mushrooms -making a psychedelic trip a yummy one, too.

Of course, there is another kind of truffle: the tuber belongs to the mushroom family. And it is possible, although unusual, to find truffle-truffles.

Unlike the differences between, say, a Caramilk and a KitKat, the highs and lows that comes with these experiments are as strong as the tastes.

A new flavor for your storeroom

Grains of paradise: These peppercorn-like seeds are part of the ginger family and can be used wherever you would like the sweet tone of cardamom paired with a peppery bite.

Apricot preserves: Because they aren't tart or cloying, the preserves are perfect when you want to add a touch of fruitiness.

Almond or walnut oil: Nut oil allows you to subtly add flavor without the crunch. Use it for sautéing summer vegetables or whisk it into vinaigrettes to add a wealthy, nutty note.

Crystallized or candied ginger: These small golden nuggets are nothing more than chopped ginger that simmers and steeps in sugar syrup, which tones down ginger's harshness and brings out its sweetness.

Flaky sea salt: Fleur de sel and Himalayan rock salts may get the buzz, but the clean, sharp taste and crackly mouth feel of a flaky sea salt is all you want to punch up some basic dishes.

Espresso powder: No, not for making instant espresso. This really is an essential, oft-overlooked baking ingredient.

Coconut milk: The milk itself is precious in sauces, curries and puddings, but if you chill the can, the fat solids will accumulate at the top and become white gold.

Five Unique uses for peanut butter

Well, most people use peanut butter for sandwiches, but who knew the stuff can help you with household tasks, too! Here are 5 ways you can also use the nutty spread:

1) Pet medicine. If you want to give your dog or cat a pill, hide it in peanut butter. They like the taste.

2) Gum remover. Your child has chewing gum in her hair? Before you can reach for the scissors, trying rubbing the spot with peanut butter.

3) Butter replacement. Add peanut butter to recipes that call for butter. It adds unique, nutty flavors.

4) Price-tag removal. Rub a few peanut butter on the sticky glue residue and - voila! - It’s gone!

5) Air freshener. Did your just-fried fish leave a stinky, smell behind? Warm a few peanut butter in the pan to erase the lingering odor.

Focus on flavor – don’t focus on health benefits

There are different things about which tea has different health benefits, and which outweighs what. The thing we like to say here are that you shouldn’t focus so much on which one is the best; just consume it. You can know, if you’re drinking tea, it’s good for you. If you’re drinking a green tea, it’s good for you. If you’re drinking a black tea, it’s fine for you. They all have catechins and polyphenols and all the antioxidants and the free-radical killers and all that stuff that benefits your body. We do not really discuss the health claims; we just like to speak about why it tastes good, and how it can make you feel from a more emotional standpoint.

Like wine, temperatures, regions, and preparation on the producer’s end can really affect the outcome for tea. But with tea, the consumer has ultimate control over how it’s going to taste.

CRUNK!!! Energy Drinks add Mango-Peach flavor

CRUNK!!! Energy Drink expands its product portfolio heading into 2010 by initiation its fourth flavor, CRUNK!!! MANGO-PEACH. The new flavor, packaged in a clear orange 16-ounce effervescent can, follows the success of the original CRUNK!!! And LOW CARB SUGAR-FREE pomegranate variety, CRUNK!!! CITRUS, as well as, the brand's popular CRUNK!!! MANGO-PEACH is made with natural fruit juices - combine the full-bodied flavor of ripe tropical mangos with the subtle sweetness of clean peaches.

CRUNK!!! Energy Drink is one of the best growing energy drink companies in the United States. Crunk was founded in 2004 by the late industry legend Sidney Frank, the visionary marketer of Jagermeister and Grey Goose Vodka brands. Crunk was formed by Sidney to be a "better tasting, better for you" energy drink built on: a premium formulation with natural ingredients, stupendous flavor profile, and exceptional performance with "no-crash".

Vietnamese cinnamon is at full strength and stronger

Cinnamon comes in two common varieties - Ceylon and cassia - and both come from the inner bark of a tropical evergreen tree. Ceylon is lighter in color and considered milder in flavor than cassia, which is dark reddish with a bittersweet flavor. Most grocery store cinnamon is the cassia variety.
The cinnamon is called Vietnamese Extra Fancy Cinnamon and is described as being "the richest, strongest, and sweetest cinnamon around." Because it's so strong, for most recipes, cutting the amount called for by one-third. But it's OK to use it at full strength too.

Have a quick breakfast makes healthy food

Lemons, oranges and limes bring a lot of flavor and balance to dishes of all kinds, and not just with their juice. The actual punch is in the zest. Use a mixture of juice and zest in marinades for chicken and shellfish and for salad dressings that go simple on the oil. The zest, mixed with a little olive oil and a pinch of salt, also dresses green vegetables well. Try orange taste with steamed broccoli and julienned Brussels sprouts, lemon and/or lime zest with green beans or grilled asparagus. Lemon or orange zest mixed with ricotta and some brown sugar and then topped with slice strawberries makes a quick breakfast or dessert.