How to Come Up With Healthy Recipes for Weight Loss

Your success in cutting down weight will be dependent on whether you have healthy recipes for weight loss or not. Many people have no idea what constitutes a healthy recipe thus end up choosing the wrong foods that increase weight rather than cut down. You must always go out of your way in making sure the recipes you settle for are healthy enough to help deal with your overweight condition. Not all foods are good at that so you need to understand that well in advance.

It will cushion you against making wrong choices of foods to include in your healthy recipes for weight loss. The ideal recipes should be the ones that will work as per your needs for losing weight. It will take you for a ride if you stick to copying weight loss ideas from other people. You must be creative and stick to your own ways. The amount of weight that you lose will depend a lot on the type of recipes you have and workouts you take to complement that.

Getting personal will be the right approach when designing healthy recipes. This will make sure whatever food you have in your recipe is the right one for helping cut weight as you have envisaged. One of the questions to ask is on the number of meals to take in a day. Your recipes should address that. Will it be two, four, five or six? The choice will be all yours to make but it's advised that you have many light meals in a day than few heavy ones.

Devote enough time

That helps in losing weight in a big way because calories will be scattered. You should as well determine the amount of time that you will be willing to devote for designing your healthy recipes for weight loss. You do not need a lot of time in preparing your recipes but stay simple. If you don't like cooking, it might be troublesome for you but that should not discourage you. Will you need some support to prepare your recipes? This is very much possible because it's all about weight loss.

You will need support from an expert on health and fitness to help you come up with the best recipes that are suited for that. Do not design your healthy recipes for weight loss when you have no idea what it takes to come up with a weight loss friendly meal. It will be mission in futility and should not be condoned. If you prefer dining out a lot, you should regulate that when you are striving to lose weight through your recipes. It is very hard accounting for the calorific value of the food you eat out at a restaurant so avoid that as much as possible.

When you come up with healthy recipes for weight loss, be prepared to cut off any links you have with a restaurant for your meals. Your recipes for weight loss have to be healthy and followed to the letter.

This author writes articles and books that target people with weight challenges. If you are wondering how to come up with healthy recipes for weight loss, he will be the right person to advise you on how to tackle that. He has many published books on health and fitness that you can read through to get informed.

Article Source: http://EzineArticles.com/expert/Aronno_Bhowmick/584998

Article Source: http://EzineArticles.com/9247637

What Makes Organic Honey Better for Your Health?

Honey is nature's wonder. And health-conscious people around the world are turning their attention towards India, due to its Organic Honey. It is collected from different parts of India including the hilly areas of Himachal Pradesh, Uttarakhand, Araku Valley in Andhra Pradesh and others. In fact, the famous Kashmir Honey is one of the bestselling varieties and is exclusively collected from the beautiful and mesmerizing landscapes of Kashmir. The Honey collected from rain-fed slopes of Araku Valley acts as excellent digestive and antioxidant due to the presence of a large variety of medicinal plants in the valley.

So, let us see the different varieties of Honey available in India and which one you should choose:

Commercial Honey

Commercial Honey is actually a pasteurized version. Though you won't see the word 'pasteurized' anywhere on the container, isn't it obvious that commercial products are all processed? Instead the word you see in description is 'Pure'. But the reality is very far from it, as there are no set of manufacturing standards that define 'pure' on a label. And such commercially manufactured Honey may actually contain fillers such as corn syrup, artificial sweeteners, etc.

It is manufactured and processed to remove all the bits and pieces like pollen, propolis, comb, etc. that come along with Honey during collection. It is heated to get a cleaner final product and filtered for a smooth texture. It is manufactured in such a way that it doesn't crystallize unless allowed to freeze in a refrigerator. It is heated to high temperature to achieve this and in the process kills all the bacterial enzymes. Though it is not an optimal variety, it is better than refined sugar. If raw or Organic Honey is not available, commercial Honey from stores is the next best form.

Raw Honey

Raw Honey is collected and distributed by trusted local beekeepers. This acts as a great immunity source against seasonal allergies. With just a visit to your beekeeper's unit, you can assess the quality of the Honey. It is usually 100% pure and unadulterated. It will be available in 3 forms:

Completely Raw Honey - It will be crystallized and crunchy when you buy it. It may contain bits of pollen, wax and other remnants.

Unfiltered Raw (or Strained) - It will crystallize more quickly than the other types. It is simply strained to free the Honey from large chunks of combs etc.

Filtered raw Honey - It is slightly heated and filtered. It is completely clean without any bits of pollen etc. It doesn't have all the other health benefits of a completely raw Honey, but it is considered better than pasteurized variety. Though the raw Honey is claimed to be unprocessed, there are no strict legal requirements labelling Honey as "raw". Though they are unprocessed, they are slightly warmed to retard granulation for a short period of time and allow light straining and packing into containers for sale. Therefore, it is difficult to identify the amount of real Honey in 100% pure Honey.

Organic Honey

The variety of Honey with best flavor, aroma and health benefits is Organic Honey. Organic Honey manufactures meet the standards set by the local organic agriculture board in terms of bee foraging areas, source of nectar, bee management, extraction, transportation and packaging materials. For Honey to be organic, the beekeepers have to follow the below standards of cultivation:

The farms surrounding the beekeeping areas about 5 kilometers are organic. Meaning these farms are cultivated only through natural ways and with the use of natural fertilizers.

No additives are added at any point of time (sugar, sweeteners, non-compliant Honey etc.).

Mostly, the beehives are maintained in isolated areas far from pollution and heavy traffic areas and cultivated under safe, pesticide-free environment.

During starvation, bees must be fed organic supplements only like Honey, sugar, fruit concentrate etc. This kind of farming demands rigorous methods and regular sample tests which ensure that the process is consistently organic.

Organic Honey is a healthier choice and has superior taste when compared to other varieties.

Independent Blogger, Environmentalist, Organic Food Enthusiast, Organic Products Researcher. I am looking forward to share my knowledge.

Organic Honey

Article Source: http://EzineArticles.com/expert/Karthik_Guduru/212945

Article Source: http://EzineArticles.com/9236681

Viva La Breakfast A Go-Go

Breakfast A Go~Go

Getting the kids involved in eating breakfast is what mornings in my house are what mornings are all about. But even feeding tweens are difficult, not only because of their numerous time constraints, but also because of their changing appetites.

That's why I suggest breakfasts such as Steel-cut Oatmeal for Pre-Teen, Belgian Waffle Sliders and -- my favorite -- A Go-Go Cone Breakfast.

The sliders are simply waffles sandwich around peanut butter and bananas, for example, a chocolate-hazelnut spread with berries, or a sausage patty and scrambled eggs.

Use your favorite waffle cone recipe -- or purchased waffle cones -- for an unusual on-the-go breakfast. You can make the waffle cones ahead of time, on the weekend, then just have your child scramble up some eggs, cheese and/or meats and stuff the cone; they can be wrapped in foil to be eaten on the way to class, if necessary! The eggs can also be made ahead in the weekends and portioned out mid week and heated for the cone!

Use a slow cooker to dish up steel-cut oats, which have so much more flavor and texture than the regular kind, but take so much longer to cook. Slow-cook them overnight, and in the morning, all kids need to do is spoon the oatmeal into to-go cups and top it with dried fruit, toasted nuts and brown sugar.

Recipes:

BELGIAN WAFFLE SLIDERS

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/4 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Add remaining ingredients, beating just until smooth. (Batter can be made ahead, but make sure you stir before using.) Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Fill little waffles with a variety of your favorite healthy spreads, such as bananas and peanut butter, chocolate-hazelnut spread and fresh fruit. Top with second waffle and serve.

Note: This batter keeps in the refrigerator for at least a week. Or you can make the waffles ahead and freeze them. Adding a little cinnamon and nutmeg is delicious, too.

Sausage and Egg Muffin Cups

These can be made the weekend ahead and refrigerated or frozen until ready to use.

Ingredients

12 slices whole wheat bread, crust removed

1/4 cup butter, melted

10-12 ounces shredded cheddar cheese, or cheese substitute

½ pound turkey breakfast sausage meat, cooked and drained

7 eggs

3 cups milk or milk substitute

1 teaspoon onion powder

½ teaspoon Dijon mustard

2 chopped scallions

salt and pepper

Preparation

Preheat oven to 375 degrees. Lightly grease muffin tins.

Use a rolling pin to roll and flatten the bread slices. Leave as squares, or use a cookie cutter to cut circles

Brush the bread slices with butter and use them to line a non stick muffin tin, pressing lightly to form a crust. Set aside

Sprinkle cooked the crumbled sausage in each bread-lined cup

Whisk the eggs, milk, onion powder and mustard together

Add 1/2 the cheese to the egg mixture and mix again to combine

Pour the egg mixture into the cups

Add scallions and top with the remaining cheese

Cover loosely with foil and bake for 30 minutes

Uncover and bake 15 minutes more. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. Microwave them, and you're out the door!

Makes 12 muffins

STEEL CUT OATMEAL FOR ON THE GO PRE-TEENS

Serves 2-4

1 cup Irish steel-cut oats

4 cups water

1 medium apple, peeled, cored and cut into chunks

2 tablespoons maple syrup

1/2 teaspoon cinnamon

½ teaspoon salt

1 cup whole milk or half and half

Toppings of your choice

Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8-9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).

A GO-GO CONE BREAKFAST

Note: You'll need a round waffle cone iron and wooden cone form. Make these ahead of time and store them in an air-tight container. Fill with scrambled eggs or fresh fruit for on-the-go fare. Its worth the search for the waffle cone maker.

Ingredients:

¾ cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¾ cup plus, 2 tablespoons. powdered sugar, divided

3 large egg whites

5 tablespoons unsalted butter, melted

Nonstick vegetable oil spray

*Equipment: WAFFLE CONE IRON

Whisk flour, salt, cinnamon, and ¾ cup powdered sugar in a medium bowl. Using an electric mixer on medium-high speed, beat egg whites and remaining 2 Tbsp. powdered sugar in a large bowl to stiff, fluffy peaks.

Gently, fold the dry ingredients into egg white mixture until just blended. Fold in butter and mix until all is incorporated.

Spray a waffle-cone maker with nonstick spray and heat to medium. Using ¼ cup batter per batch, make waffle cones one at a time and according to manufacturer's instructions, baking to desired doneness and molding them while still warm. Yields 8 cones, depending on the size of your waffle cone maker. Store airtight until ready to use.

Note: All these recipes can all be prepped ahead of time' over a weekend and microwave on busy school day mornings!

Chef Gigi Gaggero is recognized nationally as an expert in culinary education and has coached thousands of children and their families how to shop, prep, cook and eat better. Co-author of, "Learning with Little Lulu Lemon" and has been featured on Radio Disney and Bay Area local television broadcast with Spencer Christian, on NBC's "View from the Bay" and CBS, "Eye on the Bay". Currently publishing additional works including,"The Fun Filled Cooking Party Guide" for children's parties - and " Food Fight, for Parents of Picky Eaters" is expected to become a pantry staple for parents! http://www.gigigaggero.com

Article Source: http://EzineArticles.com/expert/Gigi_Gaggero/95664

Article Source: http://EzineArticles.com/6787849

How to Read and Execute a Recipe Properly

It seems like such a simple thing, but I like to employ a certain method to my madness when reading a recipe that I might like to execute. Pardon me for sounding like machine code. If recipe = good, then execute = Y. Being prepared is the number one piece of advice that I give when executing a recipe. I stress this all the time, because it is a big lesson that I have learned in my kitchen adventures.

Read and Reread

Take a few minutes and read the recipe through once. Then read it again, this time take note of any ingredients that you will need to purchase or any cooking utensils you will need. It is never a good idea to be completely linear when executing a recipe. Sometimes the recipe calls for a certain type of bakeware in the last paragraph that you didn't know you needed.

Also, make notes or mental notes about what ingredients need to be prepared a certain way, and where the instructions tell you to do so. For instance, one recipe might read One Medium Onion, Chopped. But another recipe might say One Medium Onion, and then two paragraphs below tell you to chop the onion.

Check to see if the oven needs to be preheating. Some recipes don't actually say "Preheat Oven." One time I did an hour's worth of preparation only to get to the last paragraph telling me "place dish in a 400 degree oven."

Check off ingredients

Go through your kitchen or pantry and check off the ingredients you have and make notes of ones that you know you can do without or you can substitute. You'd hate to be ready to light the grill and realize you have no charcoal.

Start your Mise

Begin preparing the ingredients you will need. Chop, mince, dice, measure, preheat. Retrieve mixing bowls, skillets, or whatever utensils you will need to prepare your dish.

Final Glance

Take a moment to glance over the recipe before you begin cooking to see if you missed anything crucial. Did the oven need to be preheated? Does the recipe require a water bath, for which you need to boil some water? Do you need to heat some oil in a skillet? Do you need to let the wine breath?

Hope this will help you when preparing the food with recipes. And now execute the rest. A little forethought and preparation will go a long way.

Article Source: http://EzineArticles.com/expert/Mary_Nelson/2220976

Article Source: http://EzineArticles.com/9252292

Delicious Healthy Food

Most mothers face the trouble of feeding healthy food to the kids. Spinach and greens are toughest nut to crack. Here are two yummy recipes.

1. Soupy Noodles: serves four

Ingredients:

Tomatoes - 4 

Bottle gourd: half of a small one 

Carrots: two. small and tender 

Spinach - 8 leaves (remove the stems) 

Onion - one 

Garlic: half round ( 8-10 cloves) 

Cloves -2 

Salt and pepper to taste. 

Whole cumin seeds. ( jeera) - one table spoon 

Noodles*: 400 gms ( instant or other)

Directions:

• Peel onion, garlic, bottle gourd and carrots. 

• Wash spinach thoroughly. 

• Wash all the other vegetable including tomatoes. 

• Chop the vegetables in small pieces, around one to two inches. 

• Place all the vegetables and the cloves in a pressure cooker. 

• Add 250 ml water. 

• Close the lid of the pressure cooker and when it starts to whistle, put the gas flame to low. 

• Keep it for ten minutes. 

• Meanwhile cook the noodle or boil the noodles as per the instructions. 

• In case of instant noodles, it is just two minutes; while other noodle might take longer and require draining of water. 

• Add flavouring and spices as provided with the instant noodles. 

• In case of other noodles, drain the water after boiling and add salt, red chilli sauce and vinegar as per taste. 

• Once the noodles are done, put these aside. 

• Turn off the gas, wait for the steam to dissipate. 

• Open the pressure cooker lid carefully. 

• In case using a steel blender, blend the hot vegetable thoroughly; in case using a mixer, grinder or plastic blender wait for the vegetables to cool, then blend thoroughly. 

• Take a large sieve and strain these blended vegetables through it. 

• Use a stapula to crush and push the vegetable through the strainer. 

• Take a large pan and combine noodles and blended (and strained) vegetables in that pan. 

• Roast the cumin seeds on the hot girdle ( tawa). 

• Crush these roasted seeds into powder. ( I put these on chakla and roll rolling pin i.e. belan over these). 

• Add this powder to the noodle and soup mixture. 

• Add salt and black pepper to the soupy noodles. 

• A very nourishing, absolutely non fattening food for the winter evenings is ready.

#While serving in the bowls, this soup can be garnished with boiled eggs. 

*Instead of noodles, pasta/ macaroni can be used.

2. Taco for tiffins: Two tacos

Ingredients:

Whole wheat flour: 100 gms 

Warm water: 200 ml 

Salt: a pinch 

Ajwain*: a pinch 

Purified butter/ ghee: one tablespoon

For filling:

Potato - one boiled 

Cheese - 50 gms grated 

Green peas - 50 gms boiled 

Fenugreek (Methi) green leaves - two sprigs, (washed and very finely chopped) 

Salt and pepper for seasoning 

Oregano - a pinch 

Sandwich spread - optional

Directions:

Add flour, salt, ajwain and purified butter in wide plate/ pan. 

Slowly add warm water to knead and make soft dough. 

Make 2 balls out of this dough. 

Put a iron girdle on fire. 

Roll out the dough balls in wide circular pancakes. (size of a quarter plate) 

Cook these pancakes on the hot girdle one by one, turning it over, when one side is done. 

Mash together, the potato, cheese, pea and fenugreek leaves. 

Add salt, pepper and oregano. 

Spread a thin layer of sandwich spread over the pancakes, one by one. (optional) 

Spread the vegetable, cheese mash also on the pancake/ taco. 

Roll the taco and use toothpick at the ends to keep it closed. 

Grill these rolled tacos in the grill plate of waffle maker. 

Serve hot with green chutney or sauce.

# For filling any dry cooked vegetable can be used, e.g. cauliflower, cabbage, carrots etc. or scrambled eggs can be used. 

*Ajwain is also called carom, Carum copticum/Trachyspermum copticum/Trachyspermum ammi, or bishop's weed.

https://in.linkedin.com/in/charu-thakur-b268231b

https://twitter.com/charunarang

These two recipes are for those mothers who struggle everyday to make their children eat nutritious food.

Article Source: http://EzineArticles.com/expert/Charu_Narang_Thakur/2221399

Article Source: http://EzineArticles.com/9260692

Spice Spotlight: Delicious Paprika Recipes You Can't Afford To Miss

Paprika, a common household spice produced from sweet red pepper pods, is red in color and has a fine texture. It is most commonly used to season meat and vegetables for a richer flavor. Low in sodium, this healthy spice is loaded with Vitamins A, C, E and K and also a rich source of copper, magnesium, manganese, phosphorus, thiamin and dietary fiber.

If you're a paprika lover, here are some delicious recipes that any spice lover can't afford to miss:

Low-Carb Paprika-Spiced Pork Chops

What you need:

4 boneless pork chops

1 onion, thinly sliced

1/3 cup sour cream

1/3 cup sauerkraut, drained

2 teaspoons butter

1 1/2 teaspoons paprika

1 teaspoon garlic salt

1/2 teaspoon black pepper

In a skillet, melt butter over medium-high heat then cook onions until soft. Remove from heat and place buttered onions in a medium bowl. Add sour cream, sauerkraut and 1/2 teaspoon paprika to the bowl and stir until all ingredients are well-combined. Set aside. Season pork chops with remaining paprika, garlic salt and pepper then cook in a pre-heated broiler for 6-8 minutes per side or to desired doneness. Remove chops from the broiler, spread onion mixture on top of the meat then return to the broiler. Cook for 2-3 minutes more before serving.

Creamy Paprika and Turnip Soup

What you need:

3/4 kg. turnip bulbs (leafy tops discarded), cut into 1/2-inch chunks

3 cloves garlic, thickly sliced

1 large onion, largely diced

3 cups chicken broth

1 1/2 cups whole milk

2 tablespoons olive oil

1 tablespoon butter

2 teaspoons paprika

1 teaspoon dried thyme leaves

1/8 teaspoon cayenne pepper

1 pinch sugar

Salt and ground black pepper to taste

In a large pan, heat oil over medium-high heat then cook turnips and onion until vegetables start to turn golden-brown, about 8 minutes. Lower heat and add garlic, butter and sugar. Cook for about 8 minutes more, stirring constantly. Stir in paprika, thyme and cayenne pepper, then add broth. Allow to simmer, partially covered, for 8-10 minutes or until turnips are tender. Cool for a few minutes then puree mixture until smooth. Return to pan, add whole milk and heat through while stirring. Serve immediately.

Smoked Paprika Salad Dressing

What you need:

1 clove garlic

1/2 cup olive oil

1/2 cup red wine vinegar

1/3 cup honey

2 tablespoons chopped onion

1 tablespoon lime juice

1 tablespoon stone-ground mustard

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1 1/2 teaspoons smoked paprika

1/4 teaspoon oregano

1 pinch sugar

Combine garlic, olive oil, red wine vinegar, honey, onion, lime juice, mustard, salt, pepper, paprika, oregano and sugar in a blender. Stir until all ingredients are well-mixed. Process mixture on low, drizzling olive oil over the mixture while blending. Puree until smooth. Chill mixture in the refrigerator, covered, for 1-2 hours before serving with fresh vegetables.

Try these delicious paprika recipes as soon as possible for a surefire satisfied appetite!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed quality and affordable cooking gadgets that are worth checking out. You can view Adrian's posts about nutritious food and other interesting topics on his page.

Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020

Article Source: http://EzineArticles.com/9265971

Family Recipes For Cooking At Home

These cooking tips and recipes are family recipes shared in this great ezine article. Enjoy reading this great ezine article about cooking.

This is important cookware to have in the kitchen before cooking.

These items include:

1. Baking dish 

2. Blender 

3. Mixer 

4. Cappuccino maker 

5. ice cream maker 

6. pretzel maker 

7. Toaster 

8. Bread maker 

9. Measuring cup 

10. Microwave safe containers 

11. Baking pans 

12. Cake pans 

13. Spoons, forks, knives 

14. Spatula 

15. Oven MIT 

16. Plates 

17. Dishes 

18. Salad plate 

19. Soup bowl 

20. Crock pot 

21. Mugs, glasses 

22. Pie pans 

23. Kitchen apron

The process of setting the dinner table should include:

1. Dinnerware 

2. Plates 

3. Soup bowls 

4. Cups with saucers 

5. Glasses 

6. Salad plates 

7. Bread plates 

8. Napkins 

9. Creamer, sugar cube holder, salt and pepper shaker 

10. Carafe 

11. Pitcher

The utensils should be placed on napkins with place setting forks in order of use on left and knife and soup spoon on right with bread plate with bread knife as well.

To begin there are several dinner courses to be prepared which include:

Appetizer

Salad

Main Course

Dessert

The dinner recipe should include:

1. Appetizers 

2. Sauces and soups 

3. Salads 

4. Vegetables 

5. Meat 

6. Fish and Poultry 

7. Bread and rolls 

8. Dessert

These family recipes I wrote by hand for my scrapbook. It is important to understand that anyone can make their own family recipe scrapbook.

The first recipe I chose from my scrapbook is Nestle toll house New England Clam Chowder. The recipes include the following ingredients:

1. 4 slices bacon chopped 

2. 1 lb potatoes peeled 

3. 1/4 cup carrots 

4. 1/4 cup onions 

5. 1/4 cup celery 

6. 2 cans nestle evaporated milk 

7. 1/4 cup flour 

8. 2 cups chopped clams 

9. 1/2 teaspoon pepper

Simply cook the bacon until crisp. Cook potatoes, carrots, onions, celery in bacon fat. Cook for 1-7 minutes until potatoes are tender.Combine milk and flour and add potatoes mixture. Stir clams, pepper, salt and bacon. Simmer 15-20 minutes until creamy and serve clam chowder.

Another tasty recipe is Nestle toll house rice pudding. The ingredients include:

1. 2 cups water 

2. 1 cup rice 

3. Cinnamon sticks in pieces 

4. 1/2 cup cinnamon 

5. 1 can Nestle evaporated milk 

6. 1 can Nestle sweetened condensed milk 

7. 1/2 cup raisins 

8. 1 1/2 cup vanilla extract 

9. 1/4 cup salt 

10. 2 large eggs

Place water, rice and cinnamon stick pieces in a saucepan and boil. Reduce heat mix and cover. Cook mix for 12-15 minutes. Remove cinnamon stick pieces and add ingredients milk, vanilla, salt and boil. Stir in rice and add eggs to rice mix. Use a whisk to whisk eggs and bring to boil again. Cook and stir for 2 minutes and serve warm or chilled. Spoon cinnamon on top and serve.

A final recipe from my recipe scrapbook includes the Nestle toll house shrimp and corn chowder recipe.

1. 3/4 cup water 

2. 1 small onion 

3. 1/2 cup red bell pepper 

4. 1 can cream corn 

5. 1 cup corn kernels 

6. 1 can Nestle evaporated milk 

7. Chicken bouillon 

8. Cooked shrimp 8 oz.

Bring 1/4 cup water to a boil in saucepan. Heat on medium heat and add onion, bell pepper and cook for 5 minutes. Add water, corn, milk and bouillon cubes, and other ingredients and reduce heat. Stir in cooked shrimp for 5 minutes and serve.

These are some favorite recipes for cooking at home. I hope you enjoyed the article and cooking too. Bon appetite!

You should make this holiday season special by creating your own holiday recipe scrapbook. Merry Christmas and happy new year to all the readers.

Article Source: http://EzineArticles.com/expert/Nadine_Brown/2058995

Article Source: http://EzineArticles.com/9253615

Vegetable Green Smoothie Recipe

Vegetable Smoothie Recipes are Healthful and Tasty!

Are you thinking about introducing additional veggies to your daily diet? Maybe you have actually taken into consideration testing vegetable green smoothie recipes yet weren't certain if you want them.

I have been whipping up healthful vegetable green smoothie recipes each day for more than six-and-a-half years in my blender and I haven't stopped enjoying them yet!

When you settle into a consistent routine with creating your veggie smoothies, I believe you will find it very simple to mix a pitcher of smoothies for the job or your home. I am impressed with just how terrific green veggies taste as a smoothie.

If you want to drop a few pounds and inches and include additional veggies in your daily diet, keep reading to get a tasty recipe to start your day.

Can you have too many veggies? That is not very likely. It is difficult to picture somebody (such as your physician) suggesting that 'You are consuming JUST TOO MANY veggies. Cut that out!'

The food pyramid recommends getting a minimum of three to five portions of veggies each day. A good example of that would be one cup of leafy raw vegetables, 1/2 cup of prepared veggies, and 3/4 cup of vegetable juices. If you add in a number of veggies to a tasty smoothie or two, you will likely obtain your vegetable needs every day with no trouble!

I believe that uncooked veggies tend to be more nutritionally healthy than prepared veggies. Not everybody might accept my conclusions. That is certainly okay. I do encourage anyone to at least add more uncooked veggies to your daily intake and observe just how much healthier you feel over all.

To be able to respect my digestive problems, I tried my blender to split up the thick dietary fiber of the veggies. It really is much simpler for my system to digest and break down the remnants.

Frequently, I listen to people use the words 'Smoothie' and 'Juicing' interchangeably. The main difference is if you take your veggies in a smoothie as compared to juicing, you will be retaining the vital dietary fiber that we need to keep our colons healthy.

I've juiced veggies and will possibly do this again every once in a while. Juicing can be extremely advantageous while doing a veggie juice fast for instance. Smoothies nevertheless, appear to be exactly what my system likes the most!

Vegetable Smoothie Recipe

Out Of The Door So Quickly - Green Smoothie Recipe

Ideal for Weight Loss!

When among your main goals for the brand new calendar year is to drop a few pounds and you are considering weight reduction smoothie recipes, do this one! This healthful recipe may be rapidly whipped up in your blender in little to no time as well as have you out of the door each morning filled with energy.

When you have an inadequate amount of time in the early morning to prepare this recipe before departing, make it up the evening before and it is all good to go.

A few blenders only require a tiny bit of liquid while some may need a little more for vegetable smoothie recipes. When you prefer your smoothie a little heavier, begin with a smaller amount than the recommended volume and increase if required.

Be totally free to try things out, making this recipe precisely as you enjoy it!

Ingredients

Liquid - Begin with one cup of liquid-Perhaps filtered water/kombucha/kefir water/raw apple juice or your own liquid of choice. Increase liquid if required to make your vegetable smoothie recipe the perfect texture to suit your needs.

Beet - 1/2 inch piece or to liking

Carrot - One average sized

Cucumber - One average sized

Spinach leaf - One handful or two

Tomato - One smaller to average sized

Lemon juice - Liquid from freshly squeezed bigger sized

***Optional-Sweetener - A couple of droplets of liquid Stevia extract to preference (be cautious because it is VERY powerful!)

Directions

Put liquid together with cleaned and ready ingredients into your blender. Process all of the ingredients until silky.

Sip and savor!

*** Disclaimer-the above recipe and suggestions are merely that-suggestions! Make use of sound judgment and do your homework before using ingredients you might be new to. ***

Learn how to prepare quick and easy recipes designed with simple fat burning foods and the foods to boost metabolism.

Article Source: http://EzineArticles.com/expert/Sandy_Klocinski/2201363

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Gluten-Free Apple Pie Recipe

Most would agree that healthy living involves with healthy eating. However, we can take things to extremes and follow a strict diet all the time. We can try one diet that is all the rage, only to find out 5-10 years later that it is no longer considered healthy. Of course, we can only try our best. This is why I write recipes that take minimal preparation time pretty much from scratch for the modern person living in the modern world, using healthier yummy ingredients whenever possible. If you are gluten intolerant or find that your health does better without gluten, or if like me, you can be healthy eating gluten maybe 3 days a week, this apple pie recipe is for you.

This is an occasional treat that I cook, especially in winter, when loved ones are cold and need more energy for a normal day. I used a mixture of gluten-free flours. Amongst them was rice flour. This makes the addition of water a bit tricky, as you could be using a different mixture of gluten-free flour. So remember that adding more one tablespoon at a time is better than using too much. Otherwise, all is easy.

I also believe in using whatever you have around the home. You do not need a rolling pin. I use a mug or clean bottle instead. If you do not have a board or chopping board you can roll the dough on, use a very big plastic serving plate or normal-size tray. Whether using a rolling pin and proper board or not, the board has to be covered by a clean plain-woven dishcloth, and it is best to cover the rolling pin in a clean sock. It is always handy when you have an odd sock to save it for apple pie time! I use the nearest approximation to a 9-inch or 20 cm pie dish too. Oh, and I prefer using a plate for chopping the apples, because it can be much quicker, and easy to clean. Then cooking is fun and never a chore, because you do not have the stress of "doing it right".

Ingredients for the pie crust (the dough bit):

2.5 cup flour (a cup is about 250 ml)

Tiny sprinkle of salt

1 cup butter

10-20 tbs cold water

Ingredients for the pie filling:

1 kg (about 2lbs) apples (tart ones are great, but any apples will do, no stress)

3/4 cup sugar

Just under 1/4 cup flour

1 tsp cinnamon

Shaving of a third of a nutmeg or about half a tsp of ground nutmeg (hint, shave it with an ordinary blunt eating knife in one hand whilst you hold it in the other hand).

1/8 tsp ground cloves

1/8 cup water

2 tbs butter

Start by cutting the butter into the salted flour (or use salted butter). I like using an ordinary fork to do this, till the butter bits are about pea-sized. Then add the water, fluffing and almost-stirring, until you can gather the dough into your hands and it sticks together. Separate in half.

Heat oven to 230º C (450º F).

Put half the dough on the covered board sprinkled with flour. Roll with socked rolling pin also sprinkled with flour. Roll evenly until it is large enough to fit into the bowl and go over the edges. Fold in half, then half again. Pick it up and put the middle of the pointy bit in the middle of the pie dish. Unfold carefully. Wet your fingers with water and smooth over the crust, repairing any cracks with watery fingers.

Put the remaining half of the dough on the board to be rolled later. This enables you to use the same container for the making of the filling; easier!

Chop the apples into quarters and slice them thinly. If the apples are soft, you can slice them more thickly. Add all the other filling ingredients except for the butter. Mix together and put on top of pie crust in the pan. Add pea-sized pieces of the butter on top.

Roll the other half of the pie crust, fold in quarters, and cover the pan with it, tucking the dough under the first crust layer with watery fingers.

Put in oven for 15 minutes. Then reduce heat to 175ºC (350ºF) and bake for about another 45 minutes. Pie is ready to come out of oven when either the top starts to leak sugary liquid or it is getting brown.

Serve with good company!

© Suzanne Zacharia 2015, passionately spreading the healing news for health, happiness, and success. Want to use this article? You can, as long as you credit me with it and invite your readers to get my FREE online course "5 Days To Change Your Life" at http://www.NewAgeInternationalTraining.com or http://www.NewAgeLondon.com

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Extreme Health Elixir Recipe

During the cold season, when a person is most susceptible to colds and other viral infections, it is necessary to take care of your health. This is why you need to strengthen your immune system.

The last 5 or 6 days, I was feeling down and depressed. I guess the bad weather has done its work with me. I needed something healthy and refreshing to get me up and running, to start doing my daily tasks. A few recipes crossed my mind, but I was too lazy to do anything. That day my mother came to my house. She immediately noticed that something was wrong with me. After a few minutes of conversation she smiled and said: "Don't worry, my Extreme Health Elixir will charge your batteries and you'll feel better in no time". She went home and called me after an hour to pick up the elixir.

Believe it or not this extreme health elixir worked as a charm. I was feeling recharged and ready for work.

Anyway, here is the recipe:

Ingredients:

100 grams (3,5 ounce) dried figs,

100 grams (3,5 ounce) cranberry,

100 grams (3,5 ounce) dried grapes,

100 grams (3,5 ounce) almonds,

100 grams (3,5 ounce) walnuts,

100 grams (3,5 ounce) sunflower,

100 grams (3,5 ounce) sesame

2-3 tbsp chokeberry

Preparation:

Put the ingredients in the grinder and add 500 grams (17 ounce) of honey

This mixture can be used immediately, or as a filling for your choice of pies, cookies or muffins.

Later on, I've tried to learn about the health benefits of the ingredients contained in this extreme health elixir recipe. Here is what I have found:

If you make a rule to take this elixir every day, for one month, you will only get amazing results, and you'll feel the incredible influx of power and energy.

This means great increase of immunity, regulated work of the gastrointestinal tract, cleaned blood vessels and liver, improved complexion, ironed wrinkles. Besides the fact that you will look younger, you will forever relieve constipation and never know what is sclerosis. Forget about cystitis and pyelonephritis, or severe inflammation and infection of the kidneys.

The ingredients in this health elixir are slowing down the aging process. In addition, they should be introduced in the daily diet in order to preserve youth, beauty and vitality. These ingredients will preserve us from premature aging, retirement senility, loss of concentration, memory, vision, Alzheimer's disease, circulatory disorders, heart disease, blood vessels as well as every kind of cancer.

Don't forget your regular intake of vegetables. Here are some innovative ways to make your veggies delicious and tasty: Vegetable Yummies.

Learn how to stay healthy with this extreme health elixir recipe.

Article Source: http://EzineArticles.com/expert/Svetozar_Stojanovski/2228265

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How Can You Choose the Best Juicer?

For vegetarians, a juicer is a must have appliance. There are very many brands which are available in the market with different capacity and capability; different sizes and designs etc. It is prudent to select one which will suit your needs. To get the best juicer, you must evaluate the following key parameters:

Working efficiency 

Juicing is a labor intensive exercise though the entire process has been automated by juicers. To juice all your fruits and vegetables effortlessly, it is important that you go for an efficient juicer. A juicer which does not eject pulp or introduces either heat or oxygen to the juice is considered highly inefficient. You must avoid such appliances. Before you buy any juicer read customer reviews about the juicer. If possible, you can consult a friend who loves juicing for whatever reason.

Ease of cleaning 

Juicers which are used frequently tend to accumulate a lot of dirt therefore; it will be pointless to own an appliance which will be hard to clean. There are those appliances with twin gear, complex designs with numerous sieves and filters. This may not only be difficult to clean but also be very frustrating. This is an important aspect you must consider. Remember juices ferment faster due to presence of sugar.

Warranty 

Almost all appliances are susceptible to either damage or malfunction. Companies which sell genuine product will give their customers an exclusive warranty for every product they purchase. Only buy those products with a warranty. This will save you on the extra repair costs and the cost of purchasing a new item.

Type of fruits and vegetables which the juicer can process 

Juicers are designed differently and the manufacturer will specify various types of foods the appliance can process. Therefore, you must read the user manual. You will get all the details on which types of foods a blender can process. Premium juicers can process a wide range of fruits and therefore, they are slightly expensive.

Cost 

There are very many factors which determine cost of a juicer. For instance, robust and premium juicers which can process a wide range of fruits and vegetables will be slightly expensive. Furthermore, the brand will also determine the cost of a blender. There are those brands which are more expensive than others. Basically, the price of juicers is always a game changer or a deal breaker while shopping for these items. Under no circumstance must you go for a cheaper product simply because you want the cheapest product. Again, you must not buy these products expensively for no apparent reason. Before you buy these appliances, visit several shops to compare the prices.

Feed chute 

The diameter of the feed chute is another important factor to consider. The normal range spans between 1.5 inches and 4 inches. There quite a number of juicers with varying chute diameter; go for one which suits your needs. It is advisable to go for larger one so that you may not me limited by the size of the chute.

Usage and quality of juice the appliance can produce 

There are those juicers which are robust and they can perform heavy juicing tasks. On the other hand, there are those which are delicate and therefore, they can break down if you use them for heavy juicing processes. You should go for robust juicers as much as they could be slightly expensive.

Blending all these parameters together will be a sure way to buy a suitable juicer. The choice is all in your hands but you can also visit bestjuicecleanse website for more guidance and information about juicers.

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Pan-Grilled Tofu and Eggplant Wraps

These tasty vegetarian wraps look and taste much "heavier" than they are. Extra-firm tofu stands up well to pan-grilling, and eggplant, onion, and bell pepper add their own grilled-vegetable goodness.

The richest flavor here comes from the creamy, garlicky Mediterranean-style sauce, made extra rich with the addition of nutty tahini. It's a thick sauce, but you can adjust the consistency to your own liking by adding a little water to thin it.

Note: If you don't have a grill pan, use a hot, heavy (preferably cast-iron) skillet to sear the tofu and vegetables.

Makes 4 wraps

Ingredients

For the Garlic-Yogurt Sauce

6 oz plain Greek yogurt

2 garlic cloves, finely chopped

2 tbsp tahini

1 tbsp freshly squeezed lemon juice

1/2 tsp ground cumin

water, for thinning, as needed

sea salt

freshly ground black pepper

For the Wraps

8 1/3-inch-thick slices of extra-firm tofu, about 3 X 2-inch rectangles

1/4 tsp each ground cumin, turmeric, chile powder, garlic powder

olive oil, for brushing

1 small eggplant, sliced lengthwise in half, each half sliced into 1/4-inch half-moon pieces (about 16 total; reserve remainder for another use)

sea salt

freshly ground black pepper

1 small onion, sliced into thin 1-inch strips

1/2 large red bell pepper, sliced into thin 1-inch strips

4 8-inch whole-wheat tortillas

Preparation

For the Garlic-Yogurt Sauce

Combine the yogurt, garlic, tahini, lemon juice, and cumin in a medium bowl. Stir in a little water, if desired, for a thinner consistency (should be fairly thick). Season with salt and pepper and set aside.

For the Wraps

Place the tofu slices on layers of paper towels and cover with more layers to drain moisture. Let stand 15 minutes.

Combine the ground cumin, turmeric, chile powder, and garlic powder in a small bowl. Set the spice mixture aside.

Preheat the oven to its lowest temperature.

Heat a grill pan over medium-high heat and brush with olive oil. Season the eggplant slices with salt and pepper and grill until tender and lightly charred, about 3 minutes per side. Transfer to a heatproof plate and keep warm in the oven.

Brush the grill pan with a little more oil and add the onion and bell pepper slices. Season with salt and pepper and grill, stirring frequently, until tender and lightly charred, 3-4 minutes. Transfer to the same plate with the eggplant and keep warm.

Blot the tofu with paper towels and sprinkle both sides with salt, pepper, and the reserved spice mixture. Brush the grill pan with more oil and grill the tofu until brown and charred in places, 2-3 minutes per side. (Turn the pieces carefully with a spatula to try to prevent breaking.

Lay the tortillas on a work surface and spread a line of garlic-yogurt sauce slightly left of center down each one, using about half the sauce.

Divide the tofu slices on top of the sauce and top with eggplant, onion, and bell pepper. Dollop the remaining sauce over the filling. Starting on the left side, roll the wraps tightly over the filling.

Brush the grill pan with more oil and place the wraps in seam-side down (2 at a time, if needed). Press with a large spatula or grill press and grill until char marks appear, 1-2 minutes. Turn and grill 1 minute longer.

Transfer to a cutting board and cut each wrap in half on the diagonal. Serve right away.

For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon.

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Festive Cherry Beet Slaw

Come holiday time, festive side dishes go over really well. Most fall into the vegetable or bread/stuffing category. Many people also enjoy the standard jellied cranberry sauce or the cranberry-orange relish with its beautiful colors of red and orange. But here I offer an alternative that's just as delicious and just as brilliant in color that will surely add to the festivity at your holiday table.

To make my Cherry Beet Slaw you will need:

1 large apple - unpeeled

1 medium raw red beet

1 large carrot or 2 medium ones

1 lime - juiced

1-2 packets of stevia

1/3 cup dried pitted tart cherries

1/4 teaspoon ginger powder (optional)

Directions:

Shred the apple, beet and carrots into a bowl.

Add the dried cherries. The ones I use are tart pitted Montmorency cherries.

Add the lime juice and stevia. Mix well.

I love using Stevia. It's my go-to sweetener. You may only need one packet so please do test the sweetness level and adjust according to your taste. If you want to add a little spice, by all means add in the ginger powder and adjust that to your taste as well.

The beets will color the other ingredients but the bright orange from the carrots will pop through so this is a beautiful dish.

Warning: Beets stain! Be careful about splashing the juice on your clothing. As for your hands, you'll probably need to wash several times to get the bright red stain off. Also, the bright red color of beets is from a compound called betanin. It's not broken down in the body, and in higher concentrations, may temporarily cause urine and stool to look a bit red; fear not, it's harmless and will dissipate once the food is out of your system.

Obviously this is the type of recipe that you can adjust based on amount needed and sweetness level. There is a lovely earthiness from the root veggies and the dish is a festive slaw that can easily be a side dish or a dessert, albeit not a traditional one.

Nutritionally speaking: Beets are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. The bad news is that they are generally high in sugars as are carrots. Carrots are a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.

Lastly for those of you who just have to have your cranberries, of course you can substitute them for the cherries. I've even come across orange flavored cranberries so they would work well too. But try the cherries as they really add a nice flavor to the slaw. Happy holidays!

Article Source: http://EzineArticles.com/expert/Ginger_Marin/209137

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