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Webmaster | 28. September 2006 @ 18:17

This nut bread goes great with a cup of coffee or tea or a glass of milk. The canola oil, walnuts, sunflower seeds and flaxseed make it a heart-healthy choice. Plus -- it's an easy recipe!

1/2 cup canola oil
1 1/2 cups sugar
3 eggs
1 1/2 cups of milk with 1/4 cup of lemon juice
1 1/2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts
1/4 cup sunflower seeds
1/4 cup flaxseed
1 cup raisins

Measure out the milk and add the 1/4 cup lemon juice. Set aside. Measure the remaining ingredients into a large mixing bowl. Add the milk. Using an electric mixer, stir on slow speed for 2 minutes and then on high speed for 2 to 3 minutes. Add chopped walnuts, sunflower seeds, flaxseed and raisins. Stir on low speed until nuts and raisins are blended in.

Divide the batter between 2 regular-sized greased loaf pans. Bake at 350 degrees Fahrenheit for 60 minutes.

Allow nut bread to cool for 10 minutes before removing from the pans.

About the author:

LeAnn R. Ralph is the author of the books, "Christmas in Dairyland (True Stories from a Wisconsin Farm)" -- "Give Me a Home Where the Dairy Cows Roam" and "Cream of the Crop (More True Stories from a Wisconsin Farm)." You are invited to read sample chapters, order books and to sign up for the FREE! newsletter from Rural Route 2

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Webmaster | 27. September 2006 @ 18:17

Try this easy-to-make tater tot hotdish recipe the next time you’re in the mood for tater tots.

1 pound ground beef
1 cup onion, chopped
½ cup celery, chopped
2 cans (10 ¾ oz. each) condensed cheddar cheese soup
1 (11 oz.) can whole kernel corn with red and green peppers, drained
½ cup picante sauce
2 teaspoons chili powder
¼ teaspoon pepper
1 (16 oz.) package frozen potato nuggets (tater tots)
½ cup shredded taco-seasoned cheese


Preheat oven to 375 degrees.

Cook beef, onion, celery, and garlic in 10-inch skillet over medium heat 8 to 10 minutes; stirring occasionally; until beef is brown; drain.

Stir soup, corn, picante sauce, chili powder, and pepper into beef mixture. Spoon into ungreased 2 ½-quart casserole dish. Top with potato nuggets.

Bake uncovered 40 minutes. Sprinkle with cheese. Bake an additional 5 to 10 minutes or until cheese is melted.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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Webmaster | 26. September 2006 @ 18:17

Super Green Foods

Super green foods are derived from young cereal grasses such as wheat, barley, rye, oats and alfalfa, as well as spirulina, chlorella, kelp, dulse and other sea vegetables. Perhaps the most nutrient-dense foods on earth, these grasses are richer in nutrients than spinach, broccoli, eggs and chicken in virtually all categories including protein, calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, vitamin C, thiamin, riboflavin, niacin, vitamin B6, folic acid, vitamin B12, carotenoids and vitamin E.

Super green foods are the only foods in the vegetable kingdom that enable animals to continually maintain their weight, strength and optimal health even if consumed alone. They abound in unidentified growth factors, powerful antioxidants, immune boosters and many other health enhancing nutrients.

Super green foods are a category of phytonutrient-rich nutritional products derived from green plants, algae and cereal grasses. Green superfoods contain high concentrations of natural chlorophyll and are harvested seasonally to take advantage of high potencies of naturally occurring vitamins, minerals, amino acids and enzymes. Green superfoods are a natural source of vitamins, minerals, amino acids, enzymes, plant sterols and other nutritional constituents. There is no better natural source of vitamins than green superfoods. They are safe, effective and the perfect adjunct to your daily diet.

• naturally occurring vitamins, minerals, amino acids and enzymes
• contains antioxidants and chlorophyll
• safe and effective

About the author:

Chester Ku-Lea is a health nutrition consultant and is the owner of - a provider of premium health nutrition and sports supplements. You can all these Super green foods and even more at

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Webmaster | 25. September 2006 @ 18:17

Would you like to boost your immune system so that you can stay healthy and well this year? Here are three basic steps you can take to ensure that your immune system is in tip-top shape.

Step One is to drink plenty of water. Your immune system requires lots of fresh, pure water to function properly. This is especially true if you are already sick, but drinking plenty of water can also help you stay well.

A general rule of thumb is to take your body weight and divide it by two. You should drink at least that many fluid ounces of water per day. For example, a 150 pound man should drink at least 75 fluid ounces of water per day.

Step Two is to take the right supplements. Glyconutrients and phytonutrients are both essential supplements to take to boost your immune system. Other supplements proven to help your immune funtion are certain vitamins, antioxidants, colustrum, etc. As with all nutritional supplements, you'll want to ensure that you take top-quality ones, so they will do your body some good.

Just throwing a scoop of glyconutrient powder in your meals can go a long way to ensuring your immune system is functioning properly.

Step Three is to eat a basic healthy diet. Avoid sugers and refined foods, as they depress your immune system. Eat plenty of fresh fruits and vegetables.

About the author:

Adam Thompson is the owner of Glyconutrients Online. You can visit his sites at and Or you can check out a simple and easy diet at :)

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Webmaster | 24. September 2006 @ 18:17

The best part of summer is a fresh, sun-warmed red juicy vine ripened tomato. Depending on where you live this can be a long or short season.

So how do you pick a tomato in your local store? One important trait is its smell. If it looks like a tomato and smells like a tomato, it is a good tomato to pick. Choose a tomato with no bruises or cracks. Always try to support your local growers in your community for their fresh vegetables.

There are three different types of tomatoes. They are cherry tomatoes- good for salads and eating, plum tomatoes- good for sauce, soups and canning and don't forget the slicing tomatoes-great on a fresh bread on those hot summer days. Tomatoes should be left on the counter and most importantly never refrigerate them.

Nutritionist have been saying that tomatoes are good for you because they contain Lycopene. "Lycopene is a powerful antioxidant abundant in red tomatoes and processed tomato products, it may help prevent prostate cancer and some other forms of cancer, heart disease, and other serious diseases", according to

If you look out on my deck you will see the most beautiful tomatoes ever. I know this because our neighbors are constantly checking over our fence and it is not so see us. This is because we found a fool proof way to grow tomatoes with very little work. The secret is using "Earth Boxes"

Once you fill the earth box with all that is required, soil, lime and fertilizer you go to your local garden center and purchase tomato plants. The tomato plant is contained in the box and the soil is covered so there is no weeding. Earth boxes are self watering containers so you can't over water your plants. This is great because it takes up very little space. Just place them where you get lots of sun and water as needed about every 1-3 days.

Personally, I choose to grow the beefsteak variety along with sweet 100 cherry tomatoes. Don't forget to plant some green leaf lettuce for completely fresh salads during the summer.

Now what do you do with all these tomatoes? How about canning? Sauce? Salsa? The possibilities are endless. Go online for many recipes and suggestions.

About the author:

Article written by Gary Nave of

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Webmaster | 23. September 2006 @ 18:17

Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.

To begin, you must clean your fresh fish properly in order to maintain it's quality during the remaining steps of processing. First, use a knife or fish scaling tool to remove all of the scales. Removing the scales early on is a key to easy fish cleaning. Next, remove the fish head by cutting just behind the first set of fins. Now, insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish. You will want to slit the fish belly all the way down to the vent next to the tail. This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have. Do this by cutting into the fish in a circular motion around the fins and remove them. Finally, rinse the fish body and cavity under cold, running water. Now that the fish has been properly cleaned, you can move on to filleting.

Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone. Guide your knife along the backbone, exposing the fillet as you cut. You will have to lift and separate the flesh from the bone as you cut. Next, repeat this process for the other side. Once you have created the two fish fillets, place them skin side down and cut through the flesh next to the tail. Do not cut through the skin next to the tail, as you will hold onto this skin as you separate the skin from the flesh. Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two. Rinse the fillets with cold water and be sure to dry them before storing or using.

These simple and easy steps are all that it takes to make the most out of fresh fish. With these steps in mind you can prepare fresh fish for any meal.

About the author:

Larry Honz

Please vist and explore our large collection of free recipes. Find additional seafood recipes at:

You may use and reprint this article freely, as long as the resource box and link to my web site remain intact when you publish it.

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Webmaster | 23. September 2006 @ 09:18
Want more recipes on pudding? Check this out!!! :)
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Webmaster | 21. September 2006 @ 18:17

We have heard many times from dieticians and doctors that lowering cholesterol is extremely important. Cholesterol is a substance that is waxy and fatty like. This is produced by the liver. The interesting fact is that cholesterol has a purpose and is central to your overall body function and health. Every cell in the body has cholesterol forming in it; at appropriate levels it plays a life support role in many functions of the body.

When at the correct levels it actually repairs cells and is involved in the production of hormones such as estrogen and testosterone. Cholesterol also produces bile acids which aid in the digestion of fat. The problem arises when there is too much cholesterol in the body.

When there is too much cholesterol in the body it can lead to clogged arteries. The consequence of this is heart disease and stroke. How does this affect you? Bottom line cholesterol clogged arteries lead to heart attacks and stroke.

So what foods lead to high cholesterol? The common foods are dairy products such as eggs, and along with that is meat. The foods that do not contain cholesterol are fruits vegetables and grains. With this kind of a diet you can maintain good health resulting in low cholesterol. Cholesterol needs to be managed.

Like anything else, introduce balance in your diet. Learn about foods. Find out what you like and develop a menu from this. Do this in consultation with a dietician or physician. Visit your physician regularly. Remember you cannot turn the clock back. Live and learn to be healthy otherwise the consequences could be deadly.

About the author:

Paul Hegarty is the owner of A guide to educational DVDs with price comparisons, reviews, and free E-books. Read this month’s e-book on "How To Spot A fraudulent Email". Grab your free copy today.

Learn about living a healthy life in the comfort of your own home with Health DVDs at Learn all about health insurance at Do you know that cholesterol can be controlled by making sure your body at pH 7 ~ 8? Check on for more info at

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Webmaster | 20. September 2006 @ 18:17

In past articles I've talked about how dietary sugars (white flour, corn syrup, table sugar, etc.) alter blood sugar levels, and how the body tries to regulate blood sugar through glycogen storage, insulin secretion and body fat creation.

Now let's explore the causes of adult-onset diabetes, and how people can both prevent and even reverse diabetes by applying fundamental knowledge of how the human body deals with dietary sugars and refined carbohydrates.

This process of storing sugar as glycogen or converting it to body fat is initiated by a hormone produced by the pancreas. This hormone, of course, is called insulin. If you consume refined carbohydrates on a regular basis, your pancreas will become overstressed. It's just like if you run your car 24 hours a day and keep revving the engine—eventually something's going to wear out and break. This is what happens with the pancreas, and people who have adult onset diabetes often have an overstressed pancreas. You could call it a worn-out pancreas, although technically that's not an accurate metaphor.

The other problem is that type 2 diabetics have decreased insulin sensitivity in the cells of their body. That means that even though insulin is being produced and circulating through the bloodstream, the cells in the body aren't responding to it. That's why reduced insulin sensitivity is a physiological marker that indicates a person is about to become diabetic. If your insulin sensitivity is reduced, you are on the track to diabetes. In the medical community this is called pre-diabetes. And once again, it is not a genetic disorder—it is something that is directly caused by the foods you choose to consume and the level of physical activity you choose to pursue.

If you are pre-diabetic, that means you have reduced insulin sensitivity, but haven't yet been diagnosed with full-blown adult onset type 2 diabetes. In most cases, you can directly reverse this condition and return to a healthy metabolic state by making new choices in your foods and physical exercise. Remember, diabetes is a disease that is quite easy to reverse if you catch it early enough. And if you're pre-diabetic, you have an opportunity to reverse the situation right now.

Reversing it means making some tough choices in your life. It means, first of all, getting out and engaging in physical exercise on a regular basis. That's 45 minutes a day of walking, or something more strenuous if you can handle it. If you can't walk 45 minutes a day, walk 30 minutes a day. If you can't walk 30 minutes a day, walk 5 minutes a day. If you can't walk 5 minutes a day, just get up out of your chair 3 times—do something to increase your exercise stamina, and work towards walking 45 minutes a day. Everybody can do something. Sitting around doing nothing is no excuse, and it will directly lead you to full-blown diabetes. (Diabetics are really good at making excuses. I know, I used to be pre-diabetic. I would find every reason in the world to avoid physical exercise.)

The second thing people can do is give up all foods that promote diabetes. This means foods that contain ingredients like refined white sugar, sucrose, corn syrup, high-fructose corn syrup, dextrose, white flour, enriched flours, and so on. So that means getting rid of all ice cream, cakes, cookies, sweets, desserts, candy bars, etc. These foods are causing your diabetes. Now, you won't hear this from the American Diabetes Association, because that organization is, to put it bluntly, actually thriving on the skyrocketing trend of diabetes in the United States. I've never found the ADA to actually give beneficial nutritional advice that would help people reverse diabetes. Remember, they are funded in large part by pharmaceutical companies, who would actually lose customers if people reversed their diabetic conditions. It's not a conspiracy: it's just plain old corporate greed.

If you want to reverse diabetes, and you want to know the truth about it, keep reading articles like this one, because I'm going to give it to you straight. I'm telling you that you've got a make a list of all the foods and food ingredients to avoid for the rest of your life. And then you must commit to avoiding those foods. No exceptions.

By the way, another side effect of all of this sugar consumption is, of course, rampant weight gain. If you're suffering from obesity (or a very high level of body fat), chances are you got that way by consuming refined carbohydrates. This is why the Atkins diet has been so successful for people who are willing to stick with it. I'm not a huge supporter of the low carb lifestyle as practiced by most Americans, although I do support the avoidance of all processed carbohydrates as recommended by the Atkins program and other low carb dieting systems such as the Hamptons Diet.

Consuming refined carbs and added sugars will put weight on your body faster than any other nutritional strategy. The way to take it off is to avoid these foods for the rest of your life. By the way, if you're serious about reducing your sugar and refined carb intake, be sure to check out my book How to Halt Diabetes in 25 Days, at, which contains even more straight talk about sugars and their effects on your metabolic condition.

Here's one last interesting point in all of this — when your body adds fat during this process of converting blood sugar to body fat, it has a blueprint of where to put that fat. For most women, the fat goes on the buttocks and the hips, potentially on the breasts, and eventually under the arms. For men, most of the that weight goes right to the belly, the gut, and only later will it move up to the chest area, the bottom of the neck, and maybe the buttocks and legs as well. The point is, your body has a blueprint of where it is going to store fat, and that blueprint is unique to you. You cannot change this blueprint.

Some people foolishly believe that if they do a bunch of sit-ups, they are going to somehow remove body fat from their abdomen. That's not true at all. Your body decides where to put it on and where to take it off. Other people, who are just as foolish, think that if they go get liposuction, they're going to remove all the body fat from their thighs or their stomach or some other area where it's not cosmetically appealing.

But what happens is now they're missing those fat cells that have been ripped out of their torso through liposuction, but they keep on eating the way they've been eating that made them fat in the first place. They keep on eating all those sweets and ice creams and sugars and other refined carbohydrates. So what happens? Well, the body has to put the fat somewhere, so now all of a sudden, the body is putting this fat in strange places where the fat cells still exist. A woman might end up with massive deposits of fat hanging off of her arms, or the back of her legs and thighs might balloon in size even though her midsection is now apparently much thinner because she doesn't have fat cells there. Liposuction is one of those surgeries that looks good at first, but if you don't change your lifestyle, you're going to look like some sort of Frankenstein monster in the long run.

You're going to have to change your diet sooner or later if you want to try and reverse the effects of diabetes. If you make the decision to change your diet early, you won't need radical surgeries like liposuction in the first place.

Copyright 2006 Truth Publishing

About the author:

Mike Adams, "The Health Ranger," is chief contributor and editor of the NewsTarget Network, a leading independent news source for natural health, nutrition, medicine and other wellness topics. NewsTarget and are leading information resources for consumers seeking independent information on natural health and nutrition. More than 12,000 searchable articles are available at Or you can follow a simple and easy diet to solve your diabetes or prevent it from happening. Check on to for more information.

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Webmaster | 19. September 2006 @ 18:17

Recipe 1

1 ½ cups of different types of vegetable shortenings
1 teaspoon salt
2 teaspoons flavors (colorless)
2 pounds of confectioner’s sugar
¼ to ½ cup of water or milk (water is a good choice, but milk goes well with lavender color)

Combine all the shortenings, flavorings, and salts thoroughly. Add the powdered sugar. Slowly add water and gently mix all the ingredients until well blended. You will notice that after 2-3 minutes, the mixture will become creamy.


a) Try to keep the amount in exactly the same quantity as mentioned above. If you introduce lots of variations, you may not get the desired butter cream icing.
b) If you want to make your icing thin, add three to four big spoonfuls of corn syrup.
c) If you want to make chocolate butter cream, all you need to do is add ¾ cup of cocoa powder or three one ounce chocolate squares, mixed with one to two tablespoons of milk, to the other ingredients and proceed to mix well.

Recipe 2

½ cup vegetable shortening
½ cup of soft butter (you can add margarine also)
4 cups of confectioner’s sugar
2 tablespoons water (milk)
½ teaspoon almond, for flavor
A dash of salt

Mix the shortening, butter, and almond. Add confectioner’s sugar and gently mix by hand. Continue to add other ingredients and mix quickly, for six to seven minutes.

Here, too, you can add ¼ or 1/3 cup of cocoa powder to make chocolate butter cream.

If the icing is quite thin, you may add more powdered sugar, and in case you find it stiff, put a few drops of water or milk into it.

Recipe 3

Butter cream icing, which has a snow-white appearance as well as a yummy taste, is the best choice for frosting a cake. This so-called “snow white butter cream” is mostly used for decorating wedding cakes or any flat-surfaced cake and for making nail flowers. Remember to dry the flowers uncovered for at least a day. Flowers like apple blossoms or drop flowers are ready for use after four to five hours of air drying.

The good thing about snow-white butter cream is that it does not need refrigeration to become consistent and boasts a delicious taste as well. Here’s a recipe for this delicious icing:

2/3 cup of water
4 tablespoons of meringue powder
12 cups confectioner’s sugar
1 ¼ cups vegetable shortening
¾ teaspoon salt
½ teaspoon almond (for flavor)
½ teaspoon vanilla (for flavor)
¼ teaspoon butter (for flavor)

Combine water and meringue powder in a bowl and mix it fast. Next, add four cups of confectioner’s sugar, one at a time. Mix the sugar at fast speed and lower the speed with each addition. Add the shortening, remaining sugar, salt, almond, vanilla, and butter, and mix them gently.

Note: All of the above butter cream icings are easy to make and yummy to taste, you can make all of them at one time and determine which one best suits the different designs on your cake.

About the author:

Michael Leembruggen

You can find more great cake decorating information at

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Webmaster | 18. September 2006 @ 18:17

Here’s a great meatless polenta recipe for those who enjoy this traditional Italian staple.


1 ½ cups yellow cornmeal
2 ½ cups chicken broth
2 tablespoons margarine or butter
1 egg, slightly beaten
¼ cup grated Parmesan cheese


1 tablespoon olive or vegetable oil
1 cup coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 small zucchini, cut into ½-inch cubes
1 (15.5 oz.) can dark red kidney beans, drained
1 (14.5 oz.) can tomato paste
1 cup shredded mozzarella cheese


Preheat oven to 350 degrees.

Grease a 9 or 10-inch deep-dish glass pie pan.

In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.

Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

Bake 30-35 minutes or until set. Let stand 5 minutes before serving.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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Webmaster | 17. September 2006 @ 18:17

So you've decided that you're going to do it.

You're sick and tired of being sick and tired and are once and for all hell bent on losing weight.

Well, let me be the first to warn you of a very grim fact:

Millions have tried before you and most of them have failed miserably at reaching their weight loss and diet goals.

Therefore, I've put together a little beginner's guide to help make sure that you are one of the few that actually ends up being successful at this.

1) Get an accurate picture of where you are now

Many people just go and hop on a diet or weight loss program without knowing exactly where they are from the start. This is dangerous because along the way there WILL be numerous times where you will be tempted to simply quit altogether. Without knowing where you started, you won't be able to accurately gauge your progress. Not being able too see that progress put you at an extremely high risk of quitting down the road when the going gets tough.

2) Set specific, realistic goals for your weight loss, and WRITE THEM DOWN.

This is one of the most ill-executed steps in the entire process of losing weight. Most people will passively quote some random amount of weight that they "hope" to lose.

- "I need to lose 30 lbs."
- "I'm trying to get back down to a size X"
- "If I can just fit back into Y, I'll be fine"

That is the exact WRONG way to go about your weight loss. All above the above are hopes. Wishes. Desires. And none does a thinner body make.

What you need are detailed, definite goals that are written and time bound (e.g. "over the next 3 months") to hold yourself accountable to doing what you said you were going to do by the time you said you were going to do it.

3) Adopt a step-by-step course of action to get you there

In order for this to work there needs to be a concrete method to your weight loss madness. To this end, you need to chose a weight loss plan that will lead you step-by-step through what to eat (and what not to eat), how and when to exercise, and every other imaginable aspect of losing weight. The reason for this is that goals have a much better chance of becoming reality when they are being attained as a result of a plan or system of action.

4) Get started IMMEDIATELY

Most flunkies know how to study. Most broke people know how wealth is generated. Most overweight people how to lose weight. However, what separates all of these very knowledgeable, yet unsuccessful people from the results they desire is action. Don't let that be your fate.

Once you have written specific goals and chosen a plan of action, don't delay in getting right on track to weight loss. The cheesecake, burgers, chocolate, and pastries aren't going anywhere. You can snack on them moderately once you've achieved your goals. Don't get caught into the trap of holding off having Your Best Body any longer. The sooner you start, the sooner you'll be done.

5) Be Prepared for the emotional roller coaster

Nearly everyone who has tried to lose weight has had some level of success at one time or another. For those who have not been able to sustain desirable results, being knocked out by the emotional roller coaster is most likely to blame.

Look, losing weight is very simple, but not easy. If it were, there wouldn't be so many people trying to get it right. The #1 skill that you will need to develop in order to make it through is surviving the roller coaster of emotions. One day you'll feel as if you're getting great results. A week later, you may actually feel that you are moving backwards. Either way, just know that as long as you consistently follow the weight loss principles, you will ALWAYS move forward, even if it does not feel like it.

6) Don't stop until your goal is reached, no matter WHAT

So many times people come to a screeching halt in their efforts to lose weight and diet because they get discouraged a portion of the way through OR after they reach a certain benchmark they allow themselves to be satisfied and quit the program even though their goal has not been reached.


There was a specific reason that you set your initial goal. Do not sell yourself short by settling for anything less. Stick it out until the very end, and your sense of accomplishment will be irreplaceable.

7) Once you've reached your goal, never, EVER let yourself blow up again

This is the last and final barrier to ultimate success in your efforts to lose weight.

Make sure not to allow yourself to relapse while you are in maintenance mode. I recommend sticking to the same general principles that helped you lose the weight and then occasionally indulging in some of the foods that you love. This balance is the best way to keep the body that you've worked for and not feel over-restricted.

Make this the first and last time that you ever have to go through a weight loss program. Remember that if you can just get it right one good time, you can literally maintain it forever with little effort.

To YourBestBody,

Lawrence Cole
Your Lifestyle and Fitness Coach

About the author:

Lawrence Cole is a Lifestyle and Fitness Consultant based out of Los Angeles, CA. He has over 10 years of health and fitness experience and designing simple, effective nutritional strategies to help individuals achieve their personal best internal health and physical conditioning.

View their website at: OR you can follow a simple and easy that not only engerize your health but also make easier for you to reach your weight target as easy as 1-2-3. For more info, check out on

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Webmaster | 15. September 2006 @ 18:17

This low fat fish recipe is delicious, can be made easily and contains only 3.61 grams of fat. Try it out today.

Mild Fish Curry


2 cups of Fish or Vegetable stock
1 tspn of Chili Powder
2 Potatoes
1 1/3 Tblspns Corn Flour
3 cups of Water
1 cup of Frozen Peas
1 cup of Jasmine and Basmati Rice
2 tspns Korma Curry Paste (mild)
9 Tblspns Non Fat Plain Yogurt
1 1/8 lb or 500 g Raw Perch


1. If you are using stock cubes to cook this low fat fish recipe, combine the stock cube with water in a cup. Add in the curry paste, corn flour and chili powder. Mix thoroughly and leave for 10 minutes to sit and combine.

2. Peel and wash potato and cut into bit sized portions. Rinse the rice and cook in a rice cooker or if using a saucepan, add 2 cups of water for every cup of rice. Cook until the rice has absorbed the water, stir thoroughly. Wait until the water has boiled off. Take off the burner.

3. Add the fish whole or in pieces to a frying pan, add the stock mixture and potato and water. Cook with the lid on for 10 minutes or until the fish meat has turned white.

4. Take the lid off and cook until potato is soft. Add in the yogurt and peas and cook for a couple of minutes. Take off the burner.

5. Serve the rice and fish curry together.

Serves 4.

This low fat fish recipe contains:

257.37 calories.
28.26 calories come from fat.
3.61 g fat
1.03 g saturated fat
115.77 mg cholesterol
372.99 mg sodium
1079.80 mg potassium
24.35g carbohydrates
2.14 g sugar
2.97 g fiber
32.37 g protein

Note: These values are only averages.

Diet Tips:

This low fat fish recipe has a medium to high amount of cholesterol in it depending on the type of fish you use. It represents just over a 1/3 of your daily intake of cholesterol.

To lower the cholesterol levels of this recipe substitute the fish for lean chicken breast. This recipe has about 3.61 g of fat in it which represents about 6% of your daily intake of fat.

The fish we selected for this recipe also contains about 12 mg of alpha linolenic acid, 79 mg of eicosapentaenoic acid and 174 mg of docosahexaenoic acid which are omega 3 fatty acids.

If you are cooking for small children, or are pregnant purchase locally caught fish. See the Fish Advisory Board for more information on this subject.

About the author:

My name is Jenny Mathers, I certainly hope that you've enjoyed part II of this article detailing my low fat fish recipe. I strive to research and write about the most reputable nutrition, weight loss and health information possible. You can also see my site here. I encourage all those wishing to lose weight to seek individual advice from a dietitian, doctor or health care professional.

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Webmaster | 14. September 2006 @ 18:17

Constipation is a common condition in the very young and the more mature. It’s most often a problem for infants, toddlers, and persons over the age of 55.

Fortunately, constipation remedies are simple, effective, and often free. What are the most common constipation remedies?

Your most important constipation remedies may be the medications you don’t take.

Ask your doctor about alternatives to prescriptions that may be causing you to suffer chronic constipation. Constipating medications include codeine or hydrocodone painkillers (such as Vicodin), antacids that contain aluminum, many antidepressants, all iron supplements, and some drugs used to treat Parkinson’s disease, multiple sclerosis, and bipolar disorder.

If you don’t take any of these medications, the next most important of the constipation remedies is to make sure you drink at least 8 glasses of water a day.

Dry stools are constipating. Increasing the amount of water you drink is more important than any other change to your diet.

Fiber, however, also helps.

Fiber from fruits and vegetables is always more beneficial than fiber from supplements That’s because plant foods provide fiber in small doses. There’s enough fiber in fruits and vegetables to contribute to regularity but not so much fiber as to create its own blockages in your colon.

When using fiber-based constipation remedies, always start with the smallest possible dose. Build up to taking enough fiber to increase regularity. Slowly increasing your dosage of fiber supplements helps you avoid problems with bloating and gas.

There are two types of fiber, soluble and insoluble.

Soluble fiber mixed with water forms a gel. Insoluble fiber does not.

Soluble fiber slows down the digestive process. It combines with and keeps fats and sugars from being absorbed into the bloodstream.

Insoluble fiber speeds up the digestive process. It flushes toxins out the digestive tract. It may or may not keep fats and sugars from being absorbed through the large intestine.

Soluble fiber is found in barley, beans and peas, apples and oranges, carrots, flax seed, oatmeal and oat bran, and psyllium (the fiber source used in Metamucil).

Insoluble fiber is found in peels and skins of fruits and vegetables, corn bran, flax seed, vegetables such as green beans and cauliflower, and whole-wheat products.

Among natural constipation remedies, soluble fiber relieves constipation slowly. Insoluble fiber, on the other hand, relieves constipation quickly. Both kinds of fiber are beneficial, and you should take both in moderation.

Fiber doesn’t always help constipation, particularly if you have had a neurological condition like Parkinson’s disease for a long time. If these nerves controlling the passage of digested food and waste products through the lower digestive tract have been damaged, adding to the amount of waste products that has to be moved won’t help. For persons with these conditions, the issue of insufficient peristalsis must be addressed with prescription drugs.

Prunes contain fiber, but fiber isn’t what makes them among the most effective constipation remedies. Prunes and prune juice contain sorbitol and other sugars that are only slowly absorbed into the bloodstream.

While these sugars sit in the intestine, they draw water into the central cavity. The additional water softens the stool.

The common herbal remedies for constipation—aloe bitters, cascara sagrada, buckthorn, frangula, rhubarb, and the most familiar, senna—act as the “heavy artillery” of natural constipation remedies by alternately stimulating and paralyzing nerves that serve the colon.

Once chemicals in these herbs have been converted to their active forms by friendly bacteria, they stimulate the muscles that push stool downward and relax the muscles that hold stool in place. Stimulant laxatives made from herbs don’t work if the colon does not host Lactobacillus and related microorganisms. They aren’t a good idea if you’re taking antibiotics.

The effect of any stimulant laxative, herbal or synthetic, diminishes with use. Don’t use any stimulant laxative for more than 2 weeks at a time. Avoid using fiber and stimulant laxatives at the same time.

Other constipation remedies are things you do.

Exercise can help—or it might not. If you don’t exercise at all, exercising even as little as walking around the block is one of the most effective constipation remedies. If you already exercise, however, more exercise probably won’t increase your regularity.

Experts advise that one of the best constipation remedies is to set aside a regular time, every day, to attempt to evacuate your bowels. For most people, the best time to try to have a bowel movement is immediately after breakfast. Sit on the commode for at least 10 minutes every day, whether your bowels move or not.

Eventually, your body will attempt to take advantage of the opportunity to evacuate the bowel, if you are taking other steps to maintain bowel health.

Author: Anthony France

Free Health Information Website -

Description= Articles about most health issues, causes,symptoms and available treatments. Free news letter, RSS feed and blog.

You are free to use this article as long as this resource box is left intact

About the author:

Anthony France has been involved within the health related industry for many years, now semi retired he created a website to share his knowledge through written articles free to visitors Body is the only thing that you have. By treating your body well will help you to accomplish your goals and live to a fulfilled life. If you live a "pH miracle lifestyle" in a correct manner, many of your problems will be solved . More info, check on htttp://

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Webmaster | 14. September 2006 @ 08:14
Want recipes for 1.Tamara’s Taco Soup 2.Tamara’s Fabulous Potato Salad 3.Tamara’s Pumpkin Brownies 4.Tamara’s Cranberry Cake with Sauce 5.Tamara’s Golden Parmesan Potatoes ? Click here now! [url] [/url]
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Webmaster | 13. September 2006 @ 18:17

Here’s a tasty variation of Mexican rice, and best of all it’s simple and quick to make.

3 cups cooked white rice
1 cup frozen bell pepper stir-fry
1 (14.5 oz.) can diced peeled tomatoes with chili or salsa seasonings, undrained
1 (8 oz.) can tomato sauce


Preheat oven to 350 degrees.

In ungreased 1 ½-quart casserole combine all ingredients; mix well. Bake 35-40 minutes.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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Webmaster | 12. September 2006 @ 18:17

Everytime you turn on the television these days, there is a downpour of over-the-counter and prescription medications for the relief and prevention of acid reflux. As with medications for any ailment, there are theories regarding the disease and how well the medications work.

From a medical point of view, acid reflux is a condition caused by acidic contents from the stomach moving upward into the esophagus, which results in a burning sensation. When the valve found at the lower end of the esophagus is dysfunctional, it allows the acidic content of the stomach to be regurgitated, where it would block this behavior when functional.

Another belief is that acid reflux is caused by an individual's eating habits. As the civilized world eats more and more junk and processed foods, the majority of the food ends up in the stomach undigested. This undigested material turns into acidic waste, which causes stomach spasms. These spasms create stomach gas which pops open the valve between the stomach and esophagus, allowing the acidic content to return to the esophagus.

Others believe that acid reflux is related to aging. As we age, the activity of the stomach is reduced. This also reduces the ability to produce hydrochloric acid. The result is the stomach turning into a breeding ground for infection which can cause stomach pain and acid waste irritation.

Whatever the cause behind acid reflux, it is often a chronic disease. Therefore, most medications for the disease merely relieve the burning and other symptoms and cannot actually cure the condition. As medications relieve the symptoms caused by acid reflux, they can cause several undesirable side effects due to the fact that they cut down the acid production in the stomach, leading to a reduction in ability to digest food. These medications can make you more susceptible to diseases and microbes transmitted through food. This may increase your risk for food poisoning and a host of other problems.

Before you choose a medication or a natural method to rid yourself of the burning that accompanies acid reflux, you should first make a thorough assessment of the food you eat and your lifestyle. Studies show that foods such as citrus, chocolate, garlic, onions, spicy, fried and fatty foods all contribute to and can aggravate acid reflux. Limiting your intake or avoiding such foods as much as possible is a good first line of defense against future acid reflux bouts.

Lifestyle modification, such as losing weight, cutting back on alcohol and caffeine, sleeping with your head raised six to eight inches, and waiting three hours after eating before going to bed can assist in reducing the number of acid reflux episodes you may have.

Though you should discuss your options with your physician, something as simple as lifestyle improvements and dietary changes can help to keep you from adding an acid blocker or acid reflux medication to your daily diet.

About the author:

Amanda Baker writes for To Be Informed - - a website for health, fitness and wellness or you can energize yourself using Supergreens. More info are shown at

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Webmaster | 10. September 2006 @ 18:17

One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe:


2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt


2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking


Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.

While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.

When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.

After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi.

When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

You can get other recipes and home improvement tips at

About the author:

Michael A. Stazko is a real estate assistant and founder of He is also a fan of foods that are easy to make and good to eat.

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Webmaster | 8. September 2006 @ 18:17

‘Olive oil’, ‘Virgin’, ‘Extra Virgin’, ‘Light’, ‘Pure’ - Is there a difference? If so, does it matter? Which is better? Are all olive oils ‘extra virgin’? What is ‘extra virgin olive oil’? Are all products sold as ‘olive oil’ essentially the same thing? Here are some answers in plain English:

What is ‘Olive Oil’

A. Olive oil is olive juice, plain and simple.

What is ‘Virgin?’

A. Virgin means mechanical extraction. The oil or juice is extracted by machines with no chemicals used in the process.

What is ‘Extra’?

A. Mechanically extracted (virgin) olive oil is not all the same quality. 'Extra' is the highest quality and is thus classified because it goes through a battery of tests, both laboratory (analytical) as well as 'taste' (a cutting by an olive oil master similar to the way wines are taste tested). Virgin olive oil that is judged to have ‘no defects’ is classified as extra. So ‘extra virgin’ means – mechanically extracted olive juice that passes laboratory and taste testing with no defects.

Olive oil with slight defects, but that is still good for human consumption is classified as ‘Fine’. Low quality oil with numerous defects is classified as either ‘Ordinary’ or ‘Lampante’ (lamp oil). This oil is either used for industrial purposes or is chemically refined.

What is ‘refined’ oil?

A. Olive oil that is not suitable for human consumption is refined by a heat and chemical process. Chemically refined oil is totally insipid (0% acidity) which means it is flavorless and no quality standards stated or implied. Refined oil is mixed with virgin for color and flavor.

What is ‘pomace’ oil?

A. Pomace is produced by a heat and chemical process from the waste of the 'virgin' olive oil after the virgin olive oil is extracted. It is also insipid (0% acidity) with no flavor and no quality standards stated or implied. Pomace is used as a cheap alternative to ‘refined’ oil in order to lower the product cost of the packers who mix it with virgin and refined oils.

What is ‘pure’ olive oil? What is ‘light’ olive oil? What are ‘olive oil blends’?

A. 'Pure', 'Light', 'Extra Light', etc. are not olive oil classifications. They are mixes of refined and/or pomace with virgin oil. Mixes (or blends as packers like to call them) are generally 90-95% pomace/refined with 5–10% virgin oil. Some packers mix in seed, soybean, hazelnut or other oils.

Is there a difference between extra virgin olive oil and the refined oil mixes?

A. Yes. They are two entirely different products. Refined mixes are cheap to produce. Because they are sold at a premium price the mixes benefit the seller more than the consumer.

Extra virgin olive oil is an entirely natural product and is more expensive to produce. Extra virgin olive oil is much better tasting than the refined mixes and provides all of the health benefits that are associated with olive oil.

About the author:

Kelly Martinez - Managing Director

Antonio Celentano Extra Virgin Olive Oil

Antonio Celentano Extra Virgin Olive Oil is extracted from locally grown olives, bottled on site in Córdoba, Spain and most importantly 100% real extra virgin olive oil. Please visit: for product and contact details.

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Webmaster | 7. September 2006 @ 18:17
The salad is a good meatless meal, flavorful, packed with vitamins and minerals and is kid-friendly, she says. It also contains beans that are low in fat and cholesterol but high in nutrients. Click here for more info
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Webmaster | 6. September 2006 @ 18:17


Hot and Spicy Chick Peas By: The Skinny Cook

This delicious Chick pea curry recipe is fully vegetarian, in the tradition of Vegetarian Indian cooking.

Who said vegetables recipes can't be delicious?


Hot and Spicy Chick Peas (VEGETARIAN RECIPE)

Makes 2 servings in 45 minutes

VEGETABLES / Asian (India) / Side Dish / Stove / No marinating

Much of the Indian population is vegetarian, and they enjoy the most extensive vegetable dishes in the world.

This is not only because of the predominant Hindu religion with its respect for all living creatures.

Also feeding 1 billion Indian people nowadays can be done much more efficiently by growing vegetables in stead of animals.

Last but not least: when a refrigerator is not available, it is much easier to use up small portions of vegetables, in stead of having to slaughter and store 1 big animal.

For vegetarian dishes, you will notice that each Indian region has distinct cooking techniques and flavoring principles to prepare them.

You have probably also noticed that there are many, many "curry"-recipes. Actually "Kari" is the Tamil (one of the many languages spoken in India) translation for the English word "sauce". And "curry" is the western way of pronouncing this word.

Before coming to Malaysia, my simple western recipe for using chick peas was to add them in thick soups... Since Malaysia is the melting pot of all Asian cuisines, I notice that there are as much chick pea curry recipes as that there are people here.

Here is one of them: a home-cooked chick pea curry recipe from my Indian friend Ssussi. She uses a lot of fresh ingredients and her recipe takes a bit more of your time than expected for such a simple yet delicious dish.


* 1 can of chick peas (15 1/2 Oz; 439 gr)
* 1 medium onion, finely chopped
* 1 teaspoon ginger, finely chopped
* 1 clove garlic, finely chopped
* 1 green chilly, finely chopped
* 2 medium well ripened tomatoes, seeded and chopped
* 1 tablespoon fresh coriander chopped
* 1 tablespoon lemon juice
* 10 g vegetable oil
* Spices:
- 1/2 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1 tea spoon "garam masala"
- salt to taste


1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add "garam masala", lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with "naan bread", "chapati" or as a side dish.

About the author:

The Skinny Cook aka Stef Glassee, is a Belgian chef living in Malaysia : the melting pot of Asian cuisine.

Find more delicious home-tested recipes at :

Skinny Cooks' Home-Recipes : Eurasian Cooking, Food and Tips!


Copyright The Skinny Cook -

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Webmaster | 5. September 2006 @ 18:17

Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl.

One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**.

Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney.

Some Indian cities have become renowned for a certain sort of chaat - Jaipur for Paapri Chaat (similar to Dhai Baras but served with cubed potatoes chick peas) and Mumbai for Pau Bahji (spicy potato and vegetable curry served in a bun) but it is Delhi which is the chaat capital of India.

Some other chaats are:

Aloo Samosa - little pastry triangles filled with a spicy mixture of small diced potatoes and peas with chillies, chilli powder, fresh coriander, cumin and garam masala.

Keema Samosa - similar to above but including minced beef or lamb.

Aloo Tikki - mashed potato mixed with peas, cumin powder, corn flour, chilli powder and salt, formed into patties and fried until crisp and golden.

Tandoori Chicken Chaat - Tandoori chicken, shredded and mixed with diced green mango, onions, green chillies, coriander leaves and chaat masala**, dressed with lemon juice, oil and chilli powder.

**Chaat Masala is a spice mix made by combining the following ingredients.

4 tsp powdered dried mango
3 tsp cumin seeds, roasted and ground
3 tsp salt
½ tsp ground black pepper
1 tsp garam masala
1 tsp coriander seeds, roasted and ground
½ tsp ground ginger
½ tsp fennel seeds, roasted and ground (optional)
¼ tsp cayenne pepper

For all your Indian cooking needs why not visit my Asian Food Online Store at

About the author:

Liz Canham is the webmistress Asian Food and Cookery at and Travellers' Tales at

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Webmaster | 4. September 2006 @ 18:17
Want something interesting to cook? Check out this article
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Webmaster | 3. September 2006 @ 18:17

Many people set out to lose weight with good intentions of sticking it out until they reach their goals. In fact, they intend to lose those unwanted extra pounds for good without ever seeing them again. So then, why is it that so many people lose weight only to gain it all back again? And why is it that so many people get frustrated and quit trying before they even lose any weight?

Of course dieting to lose weight takes some planning and some will power to stay with it, but a big part of the reason why so many people seem to be on a perpetual diet but never seem to lose weight often has less to do with their will to want to do it, and more to do with falling victim to some common mistakes dieters regularly make. Let's look at some of these mistakes and some solutions to them.

One big mistake that dieters make is assuming that certain foods can be eaten in high quantities such as fat-free foods. It needs to be understood that just because a food is fat-free doesn't mean it is calorie free. When you consume more calories than you use, you will gain, not lose, weight.

Many people who tried one of the many low-carb diets out there thought that they could eat as much as they wanted as long as the food they ate had low or no carbs. This way of thinking is wrong. It is still a matter of controlling the size of your portions that makes the difference. Keeping track of your overall calorie intake each day is imperative to a proper weight loss plan.

Another mistake that is made by dieters is expecting too much too soon. When you come to the conclusion that you want to lose 30 pounds, this is a realistic goal. When you decide that you want to lose those 30 pounds in one month, this is not a realistic goal. Maybe your 25th high school reunion is coming up and you want to be able to fit into that dress or suit you wore 25 years ago.

This is only possible if you take the time to allow yourself to properly attain that goal. Weight loss is best done at 1-2 pounds a week, not at 1-2 pounds a day, so set a small goal of say losing 5-7 pounds in a month, then set another similar goal and so on, until you reach your ultimate goal.

Not eating enough is yet another common mistake dieters make. The fact is, if you eat too little calories, your metabolism will slow down and you will go into what is known as "starvation mode". This promotes major fat conservation for survival purposes and any weight loss will therefore come from the breakdown of muscle tissue, not fat! For the average adult female, it is not recommended to consume below 1000 calories and the average adult male should not consume below 1200 calories unless under the direction of their doctor.

One of the biggest mistakes dieters make by far is not planning for how to keep their weight down once they lose it. Often, people make the mistake of going on a "miracle" diet that promises super weight loss and although these types of diets are very dangerous and I absolutely do not recommend them, some people actually do lose weight on them. The problem is, these types of diets are designed to end at some point (which is a good thing since you would probably make it into the obituaries with a prolonged stay on these diets). That means that you would likely resume your old habits when it's over thus accounting for the returning of all the weight you lost on the diet.

Of course getting some exercise is a key part in successful weight loss as well, but putting together a well thought out eating plan designed to stay with you for the rest of your life is the real key to taking that extra weight off and keeping it off for good. Be careful not to get caught making the mistakes mentioned here and you will have a much better chance at weight loss success.

About the author:

Jim O'Neill gives you tons of valuable information on the subjects of weight loss, fitness, and nutrition to make it easy for you to live a healthy lifestyle. Sign up now for his free newsletter at: Or you can try a easy and fast diet - Look for more info at http//

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Webmaster | 2. September 2006 @ 18:17

A popover recipe that involves pizza? Can’t get better than that. Don’t be surprised if unexpected company pops over to help you enjoy this tasty casserole.

1 pound ground beef
1 (14 or 15 oz.) jar or can pizza sauce
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all purpose flour
½ teaspoon salt
2 cups shredded cheddar cheese
2 medium green onions, chopped (optional)


Preheat oven to 425 degrees.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pizza sauce. Heat to boiling; reduce heat to low and keep warm.

Beat eggs, milk, oil, flour, and salt with wire whisk until foamy. Spoon beef mixture into ungreased 13x9x2-inch rectangular baking dish. Pour egg mixture over cheese. Sprinkle with onions.

Bake uncovered 25-30 minutes. Serve immediately.

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Webmaster | 1. September 2006 @ 18:17

Here’s a great meatless polenta recipe for those who enjoy this traditional Italian staple.


1 ½ cups yellow cornmeal
2 ½ cups chicken broth
2 tablespoons margarine or butter
1 egg, slightly beaten
¼ cup grated Parmesan cheese


1 tablespoon olive or vegetable oil
1 cup coarsely chopped onions
1 cup coarsely chopped green bell pepper
1 small zucchini, cut into ½-inch cubes
1 (15.5 oz.) can dark red kidney beans, drained
1 (14.5 oz.) can tomato paste
1 cup shredded mozzarella cheese


Preheat oven to 350 degrees.

Grease a 9 or 10-inch deep-dish glass pie pan.

In medium saucepan, combine cornmeal and broth. Cook over medium heat until mixture begins to boil, stirring constantly. Remove from heat; stir in margarine, egg and Parmesan cheese. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add onions and bell pepper; cook and stir until tender. Stir in zucchini, beans, tomatoes and tomato paste. Bring to a boil. Reduce heat to medium-low; cook 5 minutes.

Spread cornmeal mixture in bottom and up sides of greased pie pan. Spoon vegetable mixture over top. Sprinkle with mozzarella cheese.

Bake 30-35 minutes or until set. Let stand 5 minutes before serving.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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