Hampsters

Hamster, Animal, Rodent, Cute, Hamster

As a parent, you want to have the ability to give your kids everything that they want in life.

You don’t want to deprive your child, however, so what can you do when your little boy or girl comes up to you with these cute little brown eyes and asks you for a puppy or a kitty (or a ferret, parrot, snake, alligator, etc.)? With a household pet comes many responsibilities, and you as a parent are likely the one to decide who takes those responsibilities initially. Will you refuse your child telling them about the inherent responsibilities of having a pet? Do you point out that having a puppy requires you to pick up after the dog, take it for walks, feed it twice a day and so on? This will probably be your initial reaction sure, and the child’s first reaction is to assure you that he/she will take care of those duties, they will feed it, walk it, play with it, give it all the attention it requires and appreciate it like no puppy or kitty has ever been loved before. Well, you, being a loving parent as opposed to a heartless gargoyle, can not keep up that wall of resolution forever, so, whether it is the following day, the next week or the next month, eventually you are going to cave and adopt that pet for your child (though hopefully not the alligator). Then you begin to see a few weeks have gone by and the amount of care given your pet by your child seems to be waning while you suddenly appear to be doing all these things your diabolically adorable offspring assured you to do. You can not nag the child forever though, or perhaps you can, but in the meantime you will have a scrawny little pet two days away from starvation and a backyard lined wall to wall with pet doodie.

So now you’re the principal caregiver and you silently curse the cute brown eyes of your devil spawned young. So the solution is to not adopt a pet right? Not necessarily. There can be a compromise for you and your child. And the compromise is not to talk about a dog with two other families so you have it on Tuesdays and Thursdays and the third Sunday of every month. No, you can get your child a real life real pet. And what pet can you get your little bundle of joy? Consider getting them a hamster (either one syrian or two dwarf hamsters). Why hamsters? Hamsters are a fantastic pet for kids depending on the type you embrace (Chinese Hamsters tend to be jumpy and are thus not a fantastic idea for smaller children). Hamsters are small and furry and never lose that degree of cuteness that a kid covets, secondly, they’re really easy to take care of they’re practically automated (notice that I said almost ). Hamsters don’t smell that strongly either, they may smell more powerful than a cat (unless your cat frequently pees on your bed or on the living room carpet) however they aren’t quite as stinky as a dog can be. What’s more, they’re almost like a toy because they can be played with and cuddled and managed and then when the child is done with the pet they can be put back in their cage where they can play and entertain themselves (the hamsters not your children). Of course a hamster isn’t free of responsibilities, the cage needs to be cleaned weekly or it will begin to smell, of course hamsters will need to be fed, and they ought to get adequate attention if you expect them to be friendly and tame to your family and friends. However, the amount of energy (and money) you and your child MUST expend to take care of a hamster is much smaller than that of a larger animal such as a dog, and they do not shed like cats, they’re silent (though their exercise wheels might not be), and they’re only a joy to handle and have around. When your little boy or girl comes up to you and begs you for that cute little puppy in the pet shop tell them maybe later, but for today, let’s start a bit smaller.

Ferrets

Ferret, Animal, Pet, Domestic, Portrait

You have seen them in movies and on TV shows, and the local pet store usually has some for sale. They appear to be intelligent and cuddly.

Ferrets live an average of 6-8 years, although some can be as old as 10. They tend to sleep a lot (about 18 hours a day!) , but when they’re awake they’re very playful and fun to watch.

Never take a ferret in the wild to keep as a house pet.

Many people have the misconception that ferrets stink! Though they do have a slightly musky odor, it is not an offensive scent, and occasional bathing helps with this. Most ferrets sold in North America for pets have also been descented and neutered before purchase, and this assists in cutting any odor they might otherwise have.

The name ferret is derived from the latin furonem, which means”thief.” If you’ve ever owned a ferret, as I have, you know the name is well deserved. They’ll steal and hide anything that appeals to them, particularly if it is shiny and easy to carry off.

There are many excellent quality commercial ferret foods available on the market. It was a common misconception that you could feed ferrets a quality cat food, but research has shown that a quality ferret food is recommended. Ferrets need a diet high in protein (34 -36%) and one which contains about 20% fat. The origin of the protein ought to be animal protein. . .vegetable protein is not adequate for a ferret’s metabolism, as it is indigestible to them. . Make certain to read the labels in your pet food supply store to ensure adequate nutrition. You can give your ferret treats like apples, raisins and bananas or there are commercial treats available at your pet food supply store.

A ferret should have a cage that is large enough for them to move around in. They are quite active animals when awake, and it is likely you’ll want to confine them to a cage when you’re not home.

Ferrets can be trained to use a litter box. Here are a few suggestions:

  1. Generally a ferret will use the box, and can be rewarded with a small treat when they do so.
  2. After the ferret is used to using the litter box in the cage, you can gradually move the litter box further from the cage if you wish.
  3. When you ferret is out of the cage, take them to the litter box regularly and reward them when they use the box with a great deal of praise and maybe a small treat.
  4. Ferrets back up to defecate or urinate, so in case you see your ferret backing into a corner when out of the cage, take them into the litter box.

They will play almost anything, so it is extremely important that the toys they have available to them are secure. Things that are sharp or have small parts which can be swallowed should be avoided. Soft rubber toys are not a good choice as ferrets have sharp teeth and will destroy them fast. Most of what a ferret plays ends up in it’s mouth, so it’s much like”babyproofing” your house. Suggestions for ferret toys:

  1. hard plastic balls
  2. hard rubber balls
  3. Things they could crawl into. . .commercial ferret “tubes”, or a section of PVC pipe at least 3″ in diameter
  4. Paper bags and cardboard boxes

5.

  1. small stuffed animals

Remember. . .they will steal anything, so be certain you”ferret proof” your home. Oh…I forgot….When I purchased my first ferret, I was told they do not climb.

After reading all this, if you have decided you still want to own a ferret, Good For You! They are delightful, entertaining pets. I won’t ever regret having a ferret as a FurrKid at one point in my life.

Grooming mistakes

York, Dog, Yorkie, Puppy, Terrier
  1. Using tranquilizers.

This is illegal in many states but other groomers
It might be that the groomer is
afraid of dogs that are aggressive but it’s more likely
to be that the groomer is running a manufacturing
lineup and has no time to calm nervous dogs.

I Don’t recommend tranquilizers – no matter how
Mild – for smaller dogs.

  1. Leaving dogs unattended.

The problem
is many groomers use a grooming noose (not as
awful as it seems!) Or collar to attach the dog
to the vanity.
If the groomer leaves the dog alone, it is easy
For a dog to try to free himself and end up
choking or damaging his neck.

  1. Taking shortcuts which violate breed standards.

It is more time consuming and requires more skill
To scissor instead of clip dogs. However, if your
breed standard or design requires a scissor cut,
you should inform the groomer you need this.

If you don’t speak up, they will most likely use a
clipper. And if you expect hand stripping,
you call ahead to make certain there is
a groomer from the shop that even knows how to do that.

  1. Not having facilities for puppies left all day.

This is only partly the groomers fault as many
Shops aren’t set up to provide day care
for dogs, but owners use them that way. Some
shops don’t have sufficient cages, fresh water
supplies, or staff to walk dogs.

If you want to drop your dog off on the way
To work, see the salon in advance and ask
to be shown where the dog will be housed while
he is waiting for you and what care he will given.

5.

Many dogs every year are injured or killed by
As a result of poor airflow and high temperatures,
Pets get overheated in enclosed cages. The warmth
simply builds up and the dog is overcome or in
extreme cases the dog may be burnt by the pans
and the cages themselves as they get warmer and
hotter.

I think enclosed dryers should be illegal but if
Your groomer is going to use one, make sure s/he
watches the dog, utilizes a timer, avoids high heat
and has another fan at the front of the cage to
encourage proper airflow.

Additionally a groomer should not use a hand-held hot
Drier on a puppy drying in a stainless steel cage.
There is not enough venting for the atmosphere
to flow correctly and the base of the stainless
cages get hot quickly.

These dryers are best used with wire cages that
Have plastic bottoms or grates to keep the pet off
the hot floor of the cage. The grooming room should
be airy and open when using heated dryers
to stop the space from overheating.

All of the fans in the U.S., however, are no substitute for
For watching the dog while he is being dried and

Breakfast

Breakfast, Food, Eating, Meal, Morning

The term breakfast denotes that it is the meal that breaks fast i.e. the rapid during sleep. As it is the first meal of the day, we have breakfast in the morning. In the weekdays, the majority of the American people have a quick breakfast. But on the weekend or holidays they have a lavish standard breakfast. On the working days the breakfast includes coffee or any snack on the way to office. They can purchase the fast food or bring it from their dwelling. The contemporary breakfast therefore ought to be a quick preparation and convenient. The popular dishes of this fast breakfast list are breads, pastries, flavored cupped yogurts, fruits, instant oatmeal and granola and many more. You can also use leftovers of the last meal to make breakfast. A more elaborate breakfast may comprise fried or scrambled eggs, one type of meat and starchy dishes. You might also have just the starchy foods in your breakfast also.

Eggs are very popular in the quick breakfast preparation. They take such an important area in the breakfast they are considered out of place in other courses of meals. You can have the sweeter and less spicy versions of egg offerings like egg-filled sandwiches of croissants, hamburgers without the regular vegetable garnishes and breakfast burritos or tacos filled with eggs and cheese, often with more developments like meat or legumes. A combination called country breakfast with omelette, sausage or bacon, hash browns, sausage with sausage, coffee, toast with jam or jelly and fruit juice is quite popular. You can discover the cuisine there at any given time of the day. The trend of this quick breakfast is currently well known in other industrialized countries of the world.

History of Jerky

Food, Beef, Dried Meat, Jerky, Protein

Jerky was initially introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The merchandise (Ch’arki), was boned and defatted meat (deer, elk, or buffalo) cut into pieces and rubbed with salt. This meat was rolled up in the animal’s hide for 10-12 hours and then sun dried or smoked over flames.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was created with strips of beef dipped in maize flour, sun and wind dried, and then tightly rolled up into chunks. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated small cakes to make pemmican.

Folklore has it that African tribesmen would place strips of venison under the saddles of the horses to tenderize and spice the meat! Seasoning became a blend of vinegar, sugar, salt, coriander and other spices.

The Indians and early settlers dried meat primarily from deer, elk or buffalo using salt, whatever spices they had and sun drying. As the Spanish arrived, the name evolved into charqui. During ocean exploration and colonization, the Spanish sailors carried the pacific islands with goats. What could not be eaten could then be cut into strips and hung in their ships to air dry. When the Spanish Conquistadors invaded the Americas, they were amazed to observe the natives of North America drying meat as well. Soon, the natives adopted the Spanish word, Charqui, only adding their emphasis; the word”jerky” first was.

North American Pioneers would dry meat by hanging it on the outside of their covered wagon sun drying (2-3 times ). Another method was to build a scaffold over a slow flame and smoke the strips. While the heat and smoke would finish the process in half a day, the smoking method required a stopover; it wasn’t long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made from thin strips of just about any meat or from ground or chopped and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

Watermelons

Melon, Watermelon, Fruit, Pulp, Red

Combining a healthy diet with regular exercise promotes health and might substantially decrease the risk of certain deadly diseases associated with old age. A diet full of fruits, vegetables and whole grains has ever been of amazing health benefit. Watermelon, scientifically called Citrullus lanatus, has a wonderful potential as a basic food source and leads to a healthy nutritional diet.

Watermelons were mostly grown on lighter soils in areas with warmer climates. However, with greater market acceptance, better edible quality and long distance shipping adaptability, the increase of watermelons has improved worldwide. Certain breeds of watermelons are developed to be specific to areas of the world. The breeding has resulted in improved quality, which entails maximum sugar content, fantastic flavor, and firm flesh with deep crimson color pigment because of the presence of lycopene.

The sweet, juicy watermelon is in fact packaged with some of the main antioxidants in nature. It reduces the chance of deadly diseases like diabetes, asthma, diabetes, colon cancer, and arthritis. Watermelon is a really good source of vitamin B6 and a fantastic source of vitamin B1, magnesium, and potassium. Watermelon has a high nutrient density because of the high water content and reduced calorie content than many other fruits. Along with providing watermelon and tomatoes their colour it’s an superb anti-oxidant that could help prevent cardiovascular disease and some types of cancer.

Up until a couple of decades ago, watermelon was mostly a seasonal fruit which appeared in the marketplace for a month or two and then disappeared at the end of the summer. Thinking about the current information concerning the health benefits of watermelon there’s been a massive increase in the per capita watermelon consumption.

Selective plant breeding programs are being used in order to improve the overall nutrient qualities of watermelon. Commercial businesses are employing trained scientists to investigate and develop long-term solutions that result in a greater product quality in terms of high sugar content and consequently increases approval among the customers.

A recent poll indicates that the middle-income groups are the top consumers of watermelon. The majority of watermelon purchase has been from retail outlets and it’s categorized as a house food. Among the top 3 melons, the honeydew variety is the most prevalent. Cantaloupe use resembles watermelon with 16 percent bought as food away from home.

Pickles

Pickled Cucumbers, Homemade Preserves

Pickles are a popular snack, side dish, and condiment. There are lots of different pickle recipes out there, but each version has its own wholesome benefits depending on the components that went into the pickle and the method used for pickling, whether packed with vinegar. Pickles are great for most diets because not only are they low in calories, and low in fat or fat-free, many versions are also low in sugar.

Pickles are also a healthy edition to your diet for other reasons. Pickles, being made from sodas or other vegetables, are high in fiber which is vital for digestive health and fighting cancer. The cucumbers and other vegetables also contain antioxidants, which fight free-radicals, and based on the veggie, can be a good source of magnesium, calcium, and iron. The recommendation by most health professionals is to eat five servings of vegetables and fruit each day. Eating pickles is a great way to find a daily serving or two of your five-a-day!

The spices with which pickles are created are also healthy. By way of example, dill and garlic, both of which are popular in pickles, both have the capacity to regulate bacterial growth. Dill and other spices also contain flavonoids, which is a healing addition to your diet.

Fermented pickles also have good bacteria that can control harmful intestinal microbes. When pickles are fermented, lactic acid is made. This acid helps to lower fat from the bloodstream, improve circulation, and lower high blood pressure. Additionally, it helps to support a healthy digestive tract, reintroduces good bacteria to the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In fact, one study even found that eating fermented goods regularly contributed to lower rates of skin problems, asthma, and auto-immune disorders.

Many pickles are made out of vinegars. This healthy liquid has a lot of positive properties as well as its tangy taste. Vinegar is known to boost the immune system, alleviate digestive ailments, and may break down calcium deposits in a person’s joints. Additionally, vinegar is known to reduce high blood pressure, and help treat urinary infections. It’s even thought to re-mineralize your bones, balance your blood pH, and fight infection. Vinegar is also anti-bacterial and anti-fungal. It inhibits the growth of the E.coli bacteria, and when used along with salt, which is common in pickling, the anti-bacterial properties are amplified.

Another frequent thing used for pickling is apple cider vinegar. It has a lot of additional health benefits as well.

Pickles can be a tasty snack eaten together with the confidence that you’re having something healthy at exactly the same time – what could be better? Hey, even Aristotle, Thomas Jefferson, Napoleon, and Cleopatra believed in the health benefits of the pickle, and Hippocrates used it for one of the first medications! So should you ever wanted a reason to eat more pickles, now you have it.

The perfect cupcake

Food, Cupcake, Sweet, Colourful, Cake

Its midnight and you have the munchies. What should you do? There’s a box of cold pizza from two nights ago and a few pieces of leftover sushi, but your taste buds are craving something different, something sweeter, a yummy morsel that will perfectly melt in the mouth. A commercial flashes on the tv; it’s that loyal Pillsbury dough boy busy mixing up a spoonful of rich creamy cupcake batter! Eureka!

Essentially you know you could easily drive to the nearest supermarket and get a carton full of mill made cupcakes, but you are no rookie. When you choose to indulge, there is no way you are going about it halfway. And you’ve got the perfect cupcake in mind; now no second rated effort will satisfy your new craving.

The perfect cupcake. . .in your mind you visualize it. It’s moist, it is straight from the oven and it fills the air with heavenly scents that you cannot help but submit too. It’s your favorite flavor, whether it is a vanilla, white, chocolate, or other tantalizing cake base. It’s decorated with your favorite toppings: flavored icing, sprinkles; the functions.

It peels easy from the wrapper, but leaves a light lining of cupcake remnants on it to later be licked away. The frosting is generously applied. It covers the whole top of the cupcake several times over. It’s a decoration, but it also adds to the overall quality of the cupcake. It’s not hardened or clumpy. It is smooth, sweet and easily licked off or eaten together with the cupcake itself. Light sprinkles delicately adorn it as well. Giving it a just crunchy sweet texture, one that just perfect offsets the smooth, batter of the cake foundation of the treat.

As you bite into the cupcake it does not crumble, but stay together firmly. It is not as hard as a fudge bar, but not as mild as a slice of angel food cake. Its perfected consistency lies somewhere between the two, thick enough so that every bite can be savored meaningfully. Because it is moist every bit melts easily in the mouth and leaves a light stickiness on your fingers. It’s best with a tall glass of milk, possibly two, to accentuate the decadence of its taste.

On some days, the perfect cupcake is described above. On other days, when one is starving and wants a quick treat to devour, both day old cupcake, for some unusual reason hits the spot. It’s sat on the counter top just long enough to hard somewhat more giving it a more substantial feeling. Biting into it seems more like biting into a hearty piece of bread. The frosting gives you the feeling that you are biting into something much like a chocolate bar as it has had time to harden a bit giving the cupcake another additional dessert treat quality. It becomes more of a candy as opposed to a baked good giving rise to the wonderful flexibility its changing texture can take on, becoming just another variation of the perfect cupcake.

All about nuts

Almonds, Nuts, Hazelnuts, Mixed Nuts

Since the earliest of time and even before agriculture was used by the Greeks to have better food resources,’Nuts’ were a stable food and nutritional source in the diet of manhood in the dark ages. During these times, nuts were plentiful, as there were much more forests as today, and well liked for their simple storage, which allowed people to keep them for occasions in which food was hard to find.

Nuts have their place in all cultures and throughout just about all cuisine around the world. Nuts are liked by people of all ages because of their subtle flavor and higher fat and carbohydrate content. It’s this subtle taste that Chefs like when creating new dishes and variants.

DESCRIPTION & SPECIES

Under the category nuts, we know anything from a seed into a legume or tuber. The peanut, for instance, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.

Botanically nuts are single seeded fruits with a hard or leathery shell that have a edible kernel, which is enclosed in a soft inner skin.

Typically, all nut trees grow slowly but live long.

Nut trees of any species have been found throughout the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be located anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, along with the water chestnut which is located in China, Japan, Korea and the East Indies.

ALMOND

Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.

Because most people only know the seed (stone) of the fruit, it’s usually accepted as a nut.

Almond on the tree, look like small green peaches. When ripe the shell will open and show the nut in its shell.

There are numerous varieties of almonds.

The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).

This exact same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further utilized. It’s primarily utilized in Chinese desserts like the almond bean curd.

The sweet almond is generally limited for fresh consumption. In 1986, California alone made 70,000 tons of almonds, which is half of the world’s manufacturing. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. They are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur nature, oil and cosmetic products.

The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Initially the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.

In the old days, the bunya bunya pine nuts were steady meals for the aborigines and also used in ceremonials. These days, the nuts gain in popularity throughout the trend of native food in Australia (bush food) in the past few years.

The nut is loaded is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. The bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with sugar or pepper, or added to stews and soups.

RED BOPPLE NUT

The nut is about the exact same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.

In contrary to most other nuts, the reddish bopple nut is very low on fat, but very high in potassium and calcium. The low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.

COCONUT

“He who plants a coconut tree”, the saying goes,”plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children”. Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material .

The fruit of the hands’cocos nucifera’ has an edible kernel and so qualifies as a nut. Coconut palms grow best close to the seaside but have been demonstrated to withstand high elevation, although the production rate is diminishing as farther away from the sea the tree grows.

The big thick green pod encloses a brown fibrous husk around a brown shell, which contains a layer of soft white flesh and the clear water in the middle. Sub-species found only on a single island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.

Coconuts are the worlds most commercially utilized nuts. Notably the meat, or copra, as it is called after sun drying, is vital for its export industries, in coconut growing countries. The coconut is a important food source particularly in South East Asia, India, Brazil and the South Pacific Islands.

The copra can be brought shredded or desiccated and can be used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only can it be used for cooking and to make margarine, but it also goes to soaps, detergents, shampoos, face cream, candles and perfumes.

It is also a major ingredient in glycerin, synthetic rubber, security glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water in the coconut. It’s won by shredding the raw coconut milk, then adding water and straining the mixture through a cotton cloth. The coconut milk has the consistency and color of skim milk and is available canned or frozen.

CANDLE NUT

More recently, the nuts were grounded to a paste, mixed with copra (grated coconut milk ) and ten shaped into a candle.

Candlenuts would be the seed of the candle berry tree indigenous to Indonesia and Malaysia but broadly spread throughout south East Asia, the South Pacific and Sri Lanka.

The nut has a very significant content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored grey to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.

Candlenut oil for lighting purposes is extracted by roasting the nuts when they’re only half ripe as oil for cooking is extracted from roasting the nuts when they are fully ripe. For human consumption, the nuts need to be roasted as uncooked once have been inducing sicknesses.

Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.

PALM NUT

The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish gel or sap is extracted. While this sap is used in the Indonesian cuisine for desserts and sauces, it is on other recognized product that’s begin produced from the palmyra palm – The Palm Sugar (gula melacca).

There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.

MACADAMIA NUT

Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.

The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 – 3cm in diameter.

In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.

Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.

It is quite difficult to crack the macadamia nut since it’s shell is very hard and so tight to the kernel that if cracked the nut is smashed. In Hawaii, American scientist developed a means of separating the kernel from the shell by shrinking them in drying bins. They then developed the first business cracker. It was through both of these improvements that the macadamia nut could be formed to the commercial importance it has today.

This is also the reason macadamia nuts are just available already de-shelled. Macadamia nuts are also valued for their oil and the macadamia nut butter.

They are available roasted and salted. When purchasing macadamia nuts, give care they are packed in a air tight or vacuum bags, as they become readily rancid once opened.

Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen because they have a very delicate and subtle taste and add texture to salads, and hot dishes. It is oil makes excellent vinaigrette and cold sauces.

WATER CHESTNUTS

The name refers to a nut like tuber of a aquatic plant named Trapa. The plants are common to several parts of the world, but are mainly utilized in Japan, China and Thailand where it is also a sought after ingredient in it’s cuisines.

The trapa plant roots in ponds and lakes and sends, its’ leaves to the surface, similar to a water lily. The water chestnut grows on the roots beneath the surface. Water chestnuts are flat and round with a diameter of 5 – 7cm. They’ve a soft black skin and white flesh like the flesh of a coconut. Water chestnuts can also be boiled and made into flour, which can be used for thickening of sauces and dishes, similar to cornstarch.

CHESTNUT

Chestnuts are considered to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.

Chestnuts are the only nuts, which can be treated like a vegetable since they contain more starch (30 percent ) and less fat .

Chestnuts are also made into a flour high on starch and fiber.

CASHEW NUT

Originating from the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia and parts of Africa.

The hard-shelled nut grows within the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The smoke and steam, which happens however may still be harmful to eyes and skin. When heated the cashew nuts are benign and may be extracted.

GINKGO NUT

The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.

The fruit resembles a tiny plum but has a foul and bitter shell. The Chinese wait for the smelly hull to complete off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts are available canned or fresh.

HAZELNUT/FILBERTS

The nut of the hazel bush is native to Europe and North America and has been mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered outstanding for Boldness and use as a hair tonic. Some say that the title filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the initial nuts in the Northern hemisphere.

Hazelnuts have a very hard shell, which has to be deciphered by a nutcracker before getting to the kernel.

PEANUT

The peanut isn’t a true nut. It’s the seed of a leguminous plant with a soft, brown colored brittle shell and belong to the Botanical family of beans and peas. But they’re typically considered in addition to the nuts because of they’re physical characteristics and nutritional value. The nuts grow on the long roots of the plant and beneath the ground. The peanut is native to Brazil and has been found there ever since the very first recording in 950 B.C..

Today, peanuts are cultivated throughout the tropics all around the world (India, China, West Africa, Australia and the USA are the largest peanut growing nations ). Peanuts are available whole, de-shelled and de-skinned and raw or toasted.

PINENUT

Pine trees are located in the Southern USA, Mexico and around the Mediterranean sea. It is quite difficult to establish a pinenut industry as the trees are growing very slow and do not carry a good deal of fruits until they’re 75 years old.

Pine nuts are largely obtained raw and then toasted, grilled or fried. Pine nut flour is used in confectionery.

PISTACHIO NUT

The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.

The natural color of the shell is grayish white, but some times the blossoms are dyed red to cover some of the staining.

The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually marketed in their shell or shelled and blanched.

The greenish seed is used as flavoring in cooking, candies and ice cream.

WALNUT

English walnuts, butternuts and hickory nuts are all walnuts, botanical talking. All those walnuts have various shells and kernels but the English walnut with it’s rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as’The Walnut’.

Eggs

Egg, Basket, Food, Kitchen, Egg, Egg

Where would we be without eggs? From the common hen’s egg to the slightly rarer goose, duck and quail’s eggs. Eggs are part of our daily diet (except for those people who adopt the Vegan doctrine and lifestyle) and are a significant source of protein, minerals and vitamins like B6, B12, iron, calcium, riboflavin, folic acid and potassium.

Before, cardiologists encouraged heart patients to exclude eggs from their diet due to the perceived cholesterol levels. There now appears to be some argument about it, with some saying that little of the cholesterol from eggs is actually absorbed into the body and it is mostly”good” cholesterol. However, with the prevalence of the prescription of cholesterol reducing drugs, it seems improbable that a few eggs will do much harm, but that is between the individual and their doctor.

The amount of dishes and indeed, whole foods, which may be made with eggs is numerous. Of course there are the normal omelettes, fried, fried, boiled and poached varieties, often eaten for breakfast, but a hard-boiled egg can liven up the most boring salad and is delicious mashed up with mayonnaise in a sandwich (particularly with cress).

Few cakes would be complete without eggs as they aid climbing and binding. They are the significant ingredient in mayonnaise (the yolk), meringue (the white), custards like quiche, crème brulée and crème caramel and needless to say, the soufflé.

An unstable emulsion would be vinaigrette dressing, so considered as the vinegar and oil will separate, so when making mayonnaise, it is the egg yolk (and mustard, which has similar properties) which retains the olive oil, lemon juice and juice together to produce the smooth, supple, end result.

The large portion of the egg white or albumen is water, but it’s the protein material which enables the white to retain air by forming a film around it when crushed, thus leading to the light and airy dishes that are mousses, soufflés and meringues. It is possible, but to over beat an egg so that it won’t retain air and the outcome will be a rather soggy or heavy dish and in the event of a soufflé, it just won’t rise.

Eggs go with many things but an impressive looking and easy to prepare dinner party starter is this:

Butter the inside of a tiny pudding basin or mold (you will need one per person). Match the size of the base of the mould with a cutting ring and cut pieces of toast of that size. Use ready sliced brown or white bread. Put the toast in the bottom of the mould.

Bake in a bain-marie in the oven at a moderate heat for 10 – 15 minutes. This depends upon the heat of the oven, the size of the eggs and whether you like your egg yolks to be put or slightly runny. It might be sensible to try this for yourself, before that important dinner.

Bananas

Bananas, Fruits, Food, Grocery Store

Eat bananas B A N A N A S is lyrics in a song sung by Gwen Stefani. Have you had your fill now of the fruit that’s high in Potassium?

Bananas have been around for a very long time and differ from a”plantain”. Plantain’s are more starchy and not as sweet, are eaten cooked rather than raw like a banana and the skin on a plantain is thicker and comes in a variety of colors like green, black or yellow.

The old saying”money does not grow on trees” also applies to bananas. Bananas don’t grow on trees either; they come from the largest herbaceous flowering plant. The banana plant grows all above ground from a structure usually called a corm. This plant grows very tall up to 25′ and has a very thick stem that could be confused for a trunk.

A stem develops which grows up inside the Pseudostem, carrying the immature inflorescence until eventually it emerges at the top.’ 1 Each banana plant produces one inflorescence that’s also known as the banana heart. This plant stem or Pseudostem dies off and usually produces offshoots from the base so that the process of generating more peanuts repeats itself.

The first time I saw a banana plant and had the chance to witness how they’re grown was remarkable. Each banana is formed inside of the inflorescence that has many bracts that sit in between rows of flowers. They develop and grow in the banana heart in the form of clusters, composed of several tiers. There may be up to 20 bananas per each tier and as many as 20 tiers per bunch.

For a banana plant to grow can take anywhere between 9-12 months. This all depends on the location of the plant, the sun and the warmth of the roots. The banana plant flowers after 12 months but in the tropics usually around 9 months due to the warm temperature and moisture in the air.

Here are some interesting and fun facts about bananas:

-110 nutrient-dense calories per serving (126 g, or one medium-sized banana)

-Obviously fat-free, cholesterol-free and sodium-free

Specifically, they contain Potassium-40, which is a radioactive isotope of potassium.

They are the only fruit to contain the amino acid tryptophan and vitamin B6, which together helps the body, produce seratonin, the pure chemical which alleviates mental depression.

-Where did they come from? Edible bananas evolved from a plant in the Indo-Malaysian region. Most modern bananas are grown in tropical regions like South America, Central America and the Caribbean.

-Americans eat more peanuts than oranges and apples combined. In fact, the typical American eats 27 pounds of bananas each year.

-Insert a one in one of your favourite smoothie recipes or create your favorite banana smoothie.

Crock-pots

Casserole, Stew, Crock, Hot Pot, Marmite

Who doesn’t love coming home after a long day of school or work and smelling the wonderful aroma of this slow-cooked pork roast overwhelming your senses with the simmering of the potatoes, onions, and paprika. But did you know you could use a crock-pot for more than just pork roast? It’s true. Crock-pots are slowly becoming a forgotten tool in cooking. I love using my crock-pot since I can throw almost anything inside, leave for awhile and it comes out tasting like my own private slice of heaven.

Before you run directly for the toaster and throw all your favorite foods in there, I will explain what a it is used for and why you need to start using one too.

Crock-pots are used for simmering, which means cooking in a temperature under boil, for a long time. I know you probably think I’m crazy for recommending you to use something which takes forever to make. But there are many benefits for using a crock-pot.

First, the price of cooking with a slow cooker is quite low. They can cost anywhere around $30-$100 and will last years in contrast to toaster overs and broilers.

Crock-pots are one of the simplest ways to cook. All you should do it simply layer your food in, leave it and continue with your day until its ready to eat.

Clean up is easy as well. You can purchase liners for the toaster which keeps the mess inside that bag for a very inexpensive price. After your done eating place your leftovers (if any) from the refrigerator, throw off the liner and voilà, all clean!

Using a crock-pot does not just save you money, but time also! Most meals ask that you monitor the food until it is complete. Using a this superb invention lets you cook while watching TV, at work or even in the movies.

Since they cook at such low temperatures, it’s practically impossible to burn food even if left too long.

Slow cookers aren’t meant for each meal use. In case you have a sudden craving for homemade soup or stew, do not whip it out and expect it to be ready in a matter of minutes. If you’ve got the time and patience for waiting, I highly suggest that you use the crock-pot because there is nothing better than homemade soup.

Picnics

Picnic, Man, Basket, Meal, Food, Blanket

Everything starts with a comfy blanket, a picnic basket filled with surprises, a sunny day, (or a rainy one), and a bit of romance. Organizing the perfect picnic is fun and should be customised to match the one you love. First select the perfect lunching place and you are on your way.

To munch

and

Pair with a fresh baguette from your favorite bakery.

To drink

La Mortuacienne Pink Lemonade or Elixia Gold Flecked Lemonade for people who prefer their nonalcoholic beverages with some elegance.

or

Champagne is ideal for any event, and therefore it’s the perfect libation for a picnic. Ruinart is a splendid Champagne from begin to finish, but it is really about choosing one that suits your taste. For wine, an unfussy Picpoul de Pinet or White Rioja are great options to turn to. They are crisp, delicious and dependable. It’s generally better to steer clear of red wine in the event of accidental spills.

And always have water available. Hildon and Ty Nant’s classy glass jar minis are available. Additional Fiji and Acqua Panna have miniature plastic bottles that are best for transporting around.

Sweets to savour

Fresh berries or without cream

or

A choice of macaroons in the French patisserie Laduree is your greatest confection. The rose, pistachio, vanilla, and salted caramel tastes are extremely delectable and almost too beautiful to eat.

The end

A thermos of tea to accompany a batch of lavender biscuits out of our cherished Fortnum & Mason is the best way to finish a picnic they will never forget.

Extras

A cutting board is best to keep crumbs at bay and for cutting cheese and bread. Also real dishes and utensils are more authentic then their vinyl counterparts, and for that reason result in a more elegant presentation.

Flameless candles are beautiful and ideal for sunset picnics.

Just a tiny radio with whatever songs you prefer (Chopin anybody ), in the background is a excellent addition.

Super food carrots

Carrot Juice, Juice, Carrots

Every day we read more and more posts about new Super foods which are being found all over the world. What we could be failing to make the most of are the foods that are available right where we live.

Carrots are one of these super foods which are available almost everywhere but are often overlooked as a super food.

Taking a look at a number of the health benefits given in a carrot, we discover that they are very rich in Vitamin A and in beta-carotene, which is a really powerful anti-oxidant. A free radical is an atom which has a single unpaired electron in an outer shell. Normal atoms have a pair of electrons, so the free radicals are thought of as unstable. The damage occurs when the free radical moves searching for another electron from a healthy atom or molecule. They also appear to contribute to Alzheimer’s disease, Cancer, diabetes, arthritis and other disorders of the body and mind.

Carrots are very rich in many B-complex vitamins. They’re also a very good source of vitamin C. The B vitamins are known as mood busters and are extremely great for all things about the brain, while vitamin C helps fight against heart disease by combating free radicals. Additionally it is well know to help lessen the effects of a cold.

Carrots also have a fair amount of minerals such as copper, potassium, phosphorus, calcium and manganese. While all of these are important to our overall health, maybe potassium is the more important, as the body can not function without it. Potassium helps controlling heart rate and blood pressure by countering effects of sodium, which most Americans are guilty of consuming way to much of.

There are only about 40 to 45 calories in a medium size raw carrot which adds to its many benefits. Carrots are sweet tasting and when added to healthy new vegetable smoothies help counter some of the sour flavors provided by other not so sweet vegetables.

When buying carrots your first choice ought to be organic. However, lots of people shy away from organic carrots because they are know to grow in odd shapes and sizes. Don’t expect to find them all the exact same size and shape as you would in those cello packed carrots at your local grocery store. A good choice for fresh carrots is the regional farmers market. You might even think about growing your own if you’ve got a tiny space with sunlight. They take about two and a half months from seed to harvest and will be about 1/2 inch around at the top at that time. You also want to water them weekly. While it is going to require a small bit of attention, the benefit of appreciating your own home grown whites far outweigh the small work required.

Carrots are a Superb food that will deliver health directly to your meal.

Benefits of mushrooms

Mushrooms, White Mushroom, Edible, Fresh

For many years mushrooms are celebrated as a potent source of nutrients. Although I have been eating them from quite long, still I never realized just how beneficial they can be for our health. I realized their advantages recently while reading a post about them in a magazine. And then when I researched a little more, I withdrew from what I found!

Mushrooms, which are often grouped with veggies, are one of the finest sources of nutrients in the world. They’re also one of the best combinations of several medicines for preventing severe diseases. In this article I will share some of the least told benefits with you:

Mushrooms are the only plant based source of Vitamin D: That’s correct! All other sources like egg, milk, oily fish as well as the non edible supply of sunlight are not plant based sources of Vitamin D. In fact, if we depart sunlight then we can not get enough Vitamin D from any of these sources because it is found in less quantity. So for completing that requirement of vitamin D mushrooms can become a good source.

They’re great source of B Vitamins: The listing of vitamins which are found in Mushrooms does not end with Vitamin D only. These vitamins play an important role for our nervous system.

They also provide a whole lot of minerals: Together with vitamins several kinds of minerals are also found in mushrooms. These include Selenium, Ergothioneine, Copper and Potassium. Selenium is known as an antioxidant that protects our body from acute heath risks like heart diseases, cancers and other diseases that come with aging. Ergothioneine helps in protecting the cells of the body. Copper is something that produces more red blood cells while Potassium helps in controlling the blood pressure by maintaining a balance of minerals and fluids. We may get the first few minerals mentioned here from several other sources, but Potassium is something that most individuals don’t get enough. So for filling that deficiency mushrooms can help.

They also improve our immunity system: Long chain polysaccharides found in mushrooms help in improving our immunity system, which in turn helps us in preventing diseases.

Cottage Cheese

Dakos, Barley, Rusks, Greek, Cheese

If you like the creamy, but lumpy (sounds odd, I know, but how else to explain it?) Texture of cottage cheese, then you’ll be pleased to know that the low-carb variant is healthy. The only drawback to eating cottage cheese is that it’s a high sodium (salt content), so if you’re on a low, or no salt diet, you should avoid it.

Should you eat cottage cheese before going to bed, then you’re giving your body a casein protein increase. Casein is found in milk and is composed of nine of the essential amino acids. When coupled with the enzymes that are in the gut, it gels and this mass is slowly digested. This helps reduce the breaking down of muscle mass while you are asleep. This can happen because when you sleep, you are not giving your body any fuel (food), although the body still has to maintain its functions like maintaining blood pressure and the respiratory process.

A one-cup serving of cottage cheese provides you with approximately 15 grams of protein, and if you’re on a diet, you will be thrilled to know that it only contains 104 calories. It contains about 125 mg of calcium, which is essential for healthy bones, nails and teeth.

As stated by the U.S. Department of Agriculture’s ChooseMyPlate website, each one-cup serving of cottage cheese provides us with a third of our daily dairy food requirements.

You may have to get used to eating this food, but if you do not really like its quite bland flavor and somewhat unusual texture, you can add things to it, or add it to other things. To get your children to eat it you can make cucumber”boats” with the seeds scooped from a halved cucumber, you can replace them with cottage cheese and use a bit of paper along with a cocktail stick to make sails.

If you can’t eat it plain, add sliced strawberries and black pepper, or spoon it into avocado halves and consume it with a green salad, sliced tomatoes and cucumber. Because it’s bland, you can combine it with almost anything, or just add a little Tabasco or cayenne pepper to it so that your taste buds take it more easily.

Why not but a carton of low-fat cottage cheese next time you go to the local supermarket?

Sushi

Sushi, Japanese, Asian, Food, Raw

Various countries of the world have different taste. Each area of same country differs in taste and food varieties. When you hear this word Sushi, it feels like we’re discussing about the famous game: Magic Sushi. Well, here we aren’t discussing about any sushi game but this guide is all about Sushi which is a Japanese cuisine. Let us learn what Sushi exactly is in Detail.

Sushi is a Japanese dish made from rice with vinegar added to it along with different ingredients such as seafood, tropical fruits, and veggies. This dish is largely prepared with brown or white rice. This is served with ginger and soya sauce.

Emergence of Sushi:

History states that Sushi was initially prepared in South East Asia and the significance of this term is”sour tasting”. Primarily, sushi was known as nare-zushi which is dish made of fermented fish wrapped in sour fermented rice. The title Sushi was found by Hanaya Yohei. This Sushi was a kind of fast food and was not fermented.

Types of Sushi:

Like we Indians prepare different kinds of rice, in precisely the same manner this Japanese food; Sushi also has different kinds which have one ingredient in common and that’s vinegar rice. These varieties have different types of fillings such as spices, condiments, toppings and fillings.

1) Chirashizushi: Sushi Rice with raw fish toppings and vegetable garnishes is called Chirazisushi. It’s eaten mostly in March and the components in accordance with the need.

2) Inarizushi: This is a pouch made of tofu full of sushi rice and is deep fried. The preparation varies in accordance with the region including fillings of green beans, carrot together with rice and wrapped in a triangular cone form also called Cone sushi.

3) Narezushi: It is a traditional kind of fermented Sushi. This sort of Sushi is ready with skinned fish stuffed with salt, and stored in a wooden barrel, saturated with salt again. As and when days pass, water gradually gets drained out and eventually removed. This may be eaten after six months. It remains edible for further six months.

4) Oshizushi: This is also called pressed Sushi and it’s a speciality of Osaka. The bottom of oshibako is lined with toppings and then covered with sushi rice and the lid of the mold is pressed firmly to make a compact. This block is removed and then it’s cut into bite sized pieces.

We think that this article has given you a lot of knowledge about famous Japanese Food – Sushi. It’s really exciting as well as interesting to know more about the food habits of different countries and the way they prepare them.

Types of Beers

Cans, Drink, Pollution, Trash, Beverage

To a beer is the greatest invention of mankind. There are tens of thousands of specially crafted beers available all around the world, surpassing spirits and wine in the amount and variety many times over. With so many beers that are specific, and many beer types, where do you start?

Well, to begin the best way to begin would be to let you know about the two main categories that you can put the majority of all beers These two types are known as lager beers and ales and may be split up into several subcategories, but the big difference between the groups is the process of producing them. The process for lagers utilizes a yeast which ferments in cool temperatures, while the process for ales utilizes a yeast which ferments best in warm temperatures. So, because there are lots of subcategories of beers inside each type, and they all have very different tastes, consistencies, and other characteristics, I will explain lots of the popular styles.

Most Lagers range from very light to very dark and heavy. They are carbonated for an easier taste and are light golden-colored, and have a very mild taste to them.

Then there is the Pilsner, the most popular type of beer in most all of the world, particularly America. This style encompasses Budweiser and a number of other major brands. These types of beer offer more flavor than any of the pale lager’s light taste, without being incredibly strong. They are nearly the exact same color as light lagers but are a bit thicker in consistency.

Other beers in the lager category include light lager and dark lager, a light lager being still heavier than a Pilsner, but in America they’re made to be low in calories, and a dark lager is made with roasted hops and barley. Much higher amounts of flavor and a much darker color, they are a full-bodied beer with a rich taste of hops and barley.

The other kind of beer that there is happens to be ales, the oldest type of beer, which has been in production for more than five thousand years. This sort of beer retains some of the richest and thickest of flavors. There are several subcategories of the ale beers also.

Brown ales are red colored and are somewhat mild in taste, and being one of the lightest ales, is still much thicker and richer in flavor than the lager beers. Porters are another ale that were remarkably popular in the 19th century, but as micro-breweries and home beer manufacturers are now much more popular lately, this type is making a comeback. There are also stouts, which are very similar to porters, but even thicker with the strongest taste of barley and hop flavor, with a very dark colour attached to it.

The most popular fast food

Burger, Hamburger, Bbq, Cheeseburger

The first word that pops into your mind when you hear the term fast food is: burger. While the world may give me 1,000 reasons to not eat beef burgers and hot dogs from any hamburger loop, I can assure you, I will give the world 1,001 reasons not to. Here are 7 reasons why I believe burgers are the most popular out of fast food items:

  1. They match the budget just Perfect

You don’t need to have a pocket full of invoices to purchase a burger from any hamburger loop.

  1. Burgers come in different Selection

Reserve your favorite filling and your fast food hamburger shop will have it. Whether it’s Italian beef burger, hot dog, or some other; you can have it with your favourite dressings.

3.

Well, what’s far better than buying a burger only to find you can get fries and drink with it too! That makes the perfectly whole meal.

  1. Burgers are the best food when you are famished

If you are feeling uncontrollable hunger and want instant food, a hamburger is the fastest possible delicious food which you can get! You may order or pick up your favourite burger whenever you think you need food on spot.

  1. Burgers match today’s fast lifestyle

Nowadays, life is fast. Everyone is in a fight against time. In the typical routine of running back and forth between home and work, most individuals aren’t too tired to get up and cook at home.

6.

That’s the best part – you can order or take away a burger any hour of the day. Most burger loops are open all throughout the week at all hours. Therefore, while it’s AM or PM, you can always grab a hamburger for yourself.

  1. Old habits die hard

The hamburger is one of the first fast food items that caught popular globally. Despite the fact that it comes in with different flavor variants, you can still find the original beef burger, which the very best. Being the first of the fast food items, burgers are loved by everybody; old and young. Too bad, you can’t just stop anybody from eating them.

  1. They taste delicious

Last, but not least, hamburgers simply taste yummy. There’s not any other better explanation than this why everyone loves burgers. The invention with the variants is equally exciting, which is why burgers are the favorite fast food thing from the full lot.

Many burger outlets offer delicious, juicy and perfectly lip smacking burgers to tantalize your taste buds. They have various entrees aside from burgers; such as gyros, fries, sandwiches and best hotdogs. Enjoy a burger if you don’t feel like going into the kitchen and would like to enjoy a laid back night in front of the television.

Smoothies

Green, Smoothie, Leafy, Greens, Spinach

Smoothies are the greatest get up and go food. Packed with new ingredients, the smoothie can be a highly effective pick-me-up that gets you through the day. A smoothie is so simple to prepare and fast to drink, that it’s the perfect snack – or even dinner – for those too busy to turn on the cooker or make a sandwich.

The early smoothies were produced from fruit, fruit juice and ice, and pulverized in a blender.

Today, with all the interest in nutrition and fitness together with our busy lifestyles, the smoothie is incredibly popular. There are so many flavor combinations you could easily enjoy a different taste every day. But with convenience and ease, often comes a small indulgence too, and sometimes it can be too easy to add a scoop of ice cream, a spoonful of peanut butter or full fat yogurt, for that smooth and creamy taste.

When you make smoothies at home it is worth it to keep on the right side of nourishment. The best way to make smoothies is with all organic fresh fruits, berries, vegetables and nuts. If you would like creaminess, avoid full fat options. If you would like sweetness, add honey, carrot or apple. Consider using low-fat coconut milk for freshness, and spices like cinnamon or nutmeg for added depth.

The basis of the majority of smoothies is the humble banana. Store them, pre-peeled in the freezer, to give your smoothie an extra icy blast. Bananas give smoothies a creaminess that’s difficult to beat, and they make a terrific base for a whole assortment of flavors.

To maintain your smoothie healthy, ensure you stick to using fat-free plain yogurt, without added sugars. Plain Greek yogurt is a terrific option, and then you can add your own sweetness, such as honey, maple syrup, or apple.

One smoothie which packs a protein punch is the green smoothie, made with powdered spirulina, banana, and apple juice. This vivid looking beverage might look like a witches’ brew, but can induce you for the entire afternoon. Other dark leafy greens, such as fresh spinach, kale, chard and collard pack an equally powerful health punch.

Another favourite flavor is ginger. A peeled knob of fresh ginger goes wonderfully well with carrot and orange and lends a wonderful spicy warmth to your smoothie.

The next time you go to the current market, make sure you pick up a range of fresh vegetables and fruits that will inspire you to make an endless variety of healthful and delicious smoothies.