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Saturday, April 30, 2011
The Best Restaurants to Try While Staying in a Devon Holiday Cottage
If you are staying at one of the Devon holiday cottages or at the Torquay holiday cottages, you will have access to some of the best restaurants in this part of the country. The Devon holiday cottages and the Torquay holiday cottages are luxury accommodations that have all modern amenities including self-catering facilities. However, you can enjoy a fine meal at one of the restaurants in Devon. Here are a few recommendations for you.
3 Smart Tips To Use A Vegetarian Crock Pot
The vegetarian crock pot is your faithful kitchen appliance that provides you a hearty and hot meal when you have absolutely no time to spare in the kitchen. The biggest benefit is that they continue to cook your meal over the day, while you work in the office. You come home after a hard day and get a piping hot dinner!
Another benefit is that they retain the nutrients of the food while adding to the flavor. Due to its slow cooking feature, the aroma of the food tends to spread evenly inside the pot, giving your dish a heavenly feel.
Vegetarian Dishes
Your healthy slow cooker can put together fine dishes for a great picnic or a home party. You can give a mouth-watering feast during important celebrations like Thanksgiving, Halloween, or Christmas, and even on New Year's Eve. A delicious and nutritious main course cooked in a vegetarian crock pot put together with a crunchy salad, freshly baked bread, and concluding with fresh fruit or yummy pie is the ultimate guest's delight!
3 Smart Tips
• Fix a digital appliance timer. It switches off the power to your pot when the food is ready. It can also switch it on at the time you set it. This is best when you need to leave your crock pot alone at home while it's cooking. (The device is affordable.)
• Want to cut down the cooking time? Preheat your vegetarian crock pot at high. During this time, put your ingredients together and bring to a boil in a pan. Put them all in the pot. Your dish will be ready in half the time it normally takes.
• Have to rush to the office? Vegetarian recipes come to your rescue at this time. Simply throw all the ingredients-grains, beans, cut vegetables, and water, along with spices and oil-into the crock pot and cover it. Set the digital timer for 8-hour cooking. You can sprinkle salt over the dish when you return.
Tips To Prepare Rice And Beans In The Vegetarian Crock Pot
Beans can happily simmer in it the entire day. However, brown rice may not love this! The best thing to do is to keep the rice soaked all day. When you return from work, cook the rice. Soaked rice takes less time to cook.
To make your beans spicier, chop some vegetables and stir fry them in a pan. Add spices and beans, plus some cooking liquid blended in corn starch. Add tomato and soy sauce, pepper, curry leaves or paste, fresh herbs (coriander gives a heavenly flavor), and salt. You can also add pieces of fresh cottage cheese or whatever you like to make the dish more interesting. Serve this with hot rice. This is a meal to remember!
If you're a working mom, a vegetarian crock pot can become your best friend in the kitchen. You can work all day in the office, yet provide a healthy and hot dinner to your family. Experiment with new recipes, and create exciting dishes with your slow cooker!
3 Smart Tips To Use A Vegetarian Crock Pot
The yeahtips.com offers excellent vegetarian crock pot recipes. To know more about the vegetarian crock pot and how to cook effectively in it, log onto the site.
Friday, April 29, 2011
Tips About Using A Healthy Slow Cooker
A healthy slow cooker can change the way you feel during the day! A hearty breakfast is the key to a wonderful day ahead. A slow cooker or crockpot can prepare any kind of dish you want. You can put together delicious side dishes, desserts, and breads. This appliance is ideal for soups and stews. Working moms can provide tasty, yet healthy, dishes to their kids without exhausting themselves. You can even throw a party during the weekdays without skipping office thanks to the slow cooker!
The yeahtips.com deals with healthy slow cooker recipes for the main course, side dishes, and desserts. To know more about using a vegetarian crockpot and taking care of it, log onto the site.
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Vegetarian Slow Cooker Recipes Make You An Animal Lover!
This year, those who have resolved to become vegetarian should try vegetarian slow cooker recipes. It makes your effort to love animals easier! The exotic taste and aroma of food cooked in a slow cooker not only increases your appetite for healthy eating but also soothes your senses. When you eat with a happy mind, the food works better in your body.
Becoming Vegetarian With Healthy Slow Cooker Recipes
Vegetarian Dishes
A vegetarian diet is basically a plant-based diet. But, vegetarians are of different kinds. The word vegetarian comes with a lot of flexibility. For example, a pure vegan is the one who strictly eats plant-based food, like fruits, vegetables, seeds, nuts, grains, and sprouts. They completely avoid animal flesh and by-products, even honey. Sometimes, they may eat wild greens or sea veggies.
A large number of vegetarian slow cooker recipes make use of fruits, vegetables, grains, and nuts to create lip-smacking dishes. These recipes prove that it is possible to eat tasty meals with incredible variety without using animal-based food. You can easily prepare stews and soups from vegetables and lentils. Combine them with rice or bread. A daily diet of slow cooker recipes will eventually help you forget the taste of animal flesh.
Raw vegans are interesting people. They do not cook food at more than 105 degrees. Some may take honey too. They believe in eating food in the most natural form. For them too, crock pots are a boon. Slow cooking allows the food to retain its natural form as much as possible. The food hardly gets overcooked. There is no deep frying. Many vegetarian slow cooker recipes involve putting together all the spices and cut veggies in the pot and letting them cook. Baking or roasting is common in crock pots.
These wonder pots provide savory dessert recipes for fruitarians, who eat only fruits, nuts, and seeds. They avoid vegetables and grains besides animal-based food. There are a slew of vegetarian crock pot recipes that use fruit and nuts to create heavenly sweet, as well as spicy, dishes.
More Vegetarian Types
You might know people who avoid meat but eat eggs, diary products, and cheese. Well, they are lacto-ovo vegetarians. They do not strictly follow a complete plant-based diet.
There are people who avoid meat and eggs both, but eat cheese and dairy products. They are lacto vegetarians. Are there people who relish eggs, but avoid meat and diary? Yes, they are ovo vegetarians!
The beauty of vegetarian slow cooker recipes is that you can use your own creativity to develop exquisite dishes reflecting your own culinary style and, of course, your vegetarian type! So, those who love cheese can cook up a savory cheesy side dish or dribble their fresh salad with melted cheese to serve with their main vegetarian recipe.
The pesco vegetarians, who eat fish and seafood but no animals, and semivegetarians, who avoid only red meat and eat everything else, can also put together a wonderful meal in a slow cooker.
So, if you're serious about your New Year's resolution, start slow cooking. The enormous variety in vegetarian slow cooker recipes will help you become a pure vegan from semivegan or nonvegetarian slowly but successfully.
Vegetarian Slow Cooker Recipes Make You An Animal Lover!
The yeahtips.com gives you a variety of vegetarian slow cooker recipes. They are easy to prepare and healthy. Get interesting and exotic vegetarian crock pot recipes at the site.
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Thursday, April 28, 2011
A Taste of Seville
Seville is worth a visit for its cuisine alone. Not for its fine dining restaurants, perhaps, but because it is the home of tapas. Tapas was invented in Andalucía, the Spanish region of which Seville is the capital. The word tapa is derived from the old Spanish custom of covering (tapando) a wine glass with a small, complimentary plate of bread or ham before serving it at the bar to a thirsty, hungry customer. Today it has come to mean snack or light bite, although you can also order tapas dishes as a ración – a larger plate of food.
Visiting Seville for the first time, as I did in the scorching heat of August, you are struck by just how much time the locals – Sevillanos – spend in and around the city's 4,000 or so tapas bars, eating local delicacies and chatting with friends and strangers over a glass of the region's fortified wine, jerez – sherry to us Brits. There is little point trying to decide which are the best of the bodegas (which literally translated means ‘stores') and tabernas (taverns) where tapas are served. None will win a Michelin star – this is nearer to street food than nouvelle cuisine and, in any case, there is simply so much choice that comparisons are rendered meaningless. One taberna might do a hearty dish of chorizos al vino (spicy sausages in red wine) or garlicky snails, while another might have a fresher catch of chipirones (baby squid) that day. It really is a question of taste.
In the older, traditionally authentic tapas bars, the changing menus are chalked up daily on a blackboard, while in the touristy streets the menus become more formulaic and are printed in translation for the aid of the city's many visitors. Don't be put off the tourist-friendly restaurants, however, as the locals all happily roam from one tapas bar to another regardless. In fact they have a verb for it: to tapear. In many of the bodegas and tabernas, legs of jamon Iberico (ham) hang on the walls, ready to be cut into wafer thin slices and served with a sherry or a cold beer at lunch time. When it comes to sherry a chilled glass of the pale and dry Fino, or a slightly darker and not quite so dry Manzanilla, are the most popular – so forget about the Bristol Cream! The local red wines, which are usually served chilled in summer, are also worth a try.
Feast Eor the Eyes
Visiting Seville for the first time, as I did in the scorching heat of August, you are struck by just how much time the locals – Sevillanos – spend in and around the city's 4,000 or so tapas bars, eating local delicacies and chatting with friends and strangers over a glass of the region's fortified wine, jerez – sherry to us Brits. There is little point trying to decide which are the best of the bodegas (which literally translated means ‘stores') and tabernas (taverns) where tapas are served. None will win a Michelin star – this is nearer to street food than nouvelle cuisine and, in any case, there is simply so much choice that comparisons are rendered meaningless. One taberna might do a hearty dish of chorizos al vino (spicy sausages in red wine) or garlicky snails, while another might have a fresher catch of chipirones (baby squid) that day. It really is a question of taste.
In the older, traditionally authentic tapas bars, the changing menus are chalked up daily on a blackboard, while in the touristy streets the menus become more formulaic and are printed in translation for the aid of the city's many visitors. Don't be put off the tourist-friendly restaurants, however, as the locals all happily roam from one tapas bar to another regardless. In fact they have a verb for it: to tapear. In many of the bodegas and tabernas, legs of jamon Iberico (ham) hang on the walls, ready to be cut into wafer thin slices and served with a sherry or a cold beer at lunch time. When it comes to sherry a chilled glass of the pale and dry Fino, or a slightly darker and not quite so dry Manzanilla, are the most popular – so forget about the Bristol Cream! The local red wines, which are usually served chilled in summer, are also worth a try.
Feast Eor the Eyes
Kristel van Winkel
Marketing Intern
Great Hotels of the World
Note to editors:
Great Hotels of the World
Great Hotels of the World (http://www.ghotw.com) provides global hotel reservation, sales and marketing services for an exclusive portfolio of primarily independent hotels and resorts worldwide. Great Hotels of the World provides a range of products, services and innovative technology solutions for over 250 hotels worldwide through trade shows, e-marketing, business travel sales, meeting and incentive sales, public relations, Meeting Forums and a private label GDS chain code (GW).
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Economy Hotels in Mahabaleshwar
Mahabaleshwar is a beautiful hill station located in the state of Maharashtra, India. It acts as a beautiful hill resort, honeymoon spot, and pilgrimage site. Many leisure tourists, religious devotees and business travelers visit Mahabaleshwar. The economy hotels present in Mahabaleshwar provides luxurious accommodation, state-of-the-facilities and impeccable service at reasonable tariffs. They offer various packages and other concessions to attract more and more guests. They are economic but small cocoons of modern comforts.
Hotel Mayfair: It is one of the famous economy hotels located at Myatt Road, Mahabaleshwar. It offers luxurious accommodation, personalized service and great hospitality at an economy tariff. It offers luxurious accommodation in well-equipped cottages and non-AC rooms. Its restaurant serves mouth-watering vegetarian and non-vegetarian dishes. It provides nice outdoor and indoor games facilities. It provides high-speed Internet, fax and other business amenities to its business guests.
Vegetarian Dishes
Hotel Honeywood: It is a famous economy hotel located in a serene and beautiful surrounding in Mahabaleshwar. It offers luxurious accommodation in air-conditioned standard rooms and cottages at economy tariffs. Each room has refrigerator, satellite television, telephone, and attached bathroom having running cold/hot water. It has a spacious conference hall for carrying put business meetings and conferences. It offers a large number of indoor games for recreation. It is a perfect place for luxurious and economic stay.
Hotel Krasna: It is one of the popular economy hotels of Mahabaleshwar located next to the Holiday Camp. It is renowned for offering flawless services and traditional hospitality. Accommodation is offered in ventilated and airy rooms that are well-furnished with modern amenities such as tea/coffee maker, telephone, satellite television, attached bath having running cold/hot water and room service. It provides top-notch modern amenities to its business/corporate guests. It is widely preferred by leisure tourists as well as business travelers.
Hotel Sunny International: It is one of the most popular economy hotels located near the State Bank of India, Mahabaleshwar. Being centrally located and easily accessible it is widely preferred by leisure tourists as well as business travelers. It offers quality at accommodation, excellent service, nice modern facilities, friendly atmosphere and gracious hospitality at economic prices. It offers well-appointed AC and non-AC rooms that are well-equipped with modern amenities. It has an excellent restaurant that serves delectable Indian, Continental and Chinese dishes.
For reliable information regarding hotels in India, you can click on the link provided here: http://www.getit.in/keywords/hotels/india/
Economy Hotels in Mahabaleshwar
GETIT provides an excellent local searching platform for all of your queries related to hotels, resorts, cottages, service apartments, motels, inns etc in India. With the help of getit.in, you can search hotels anywhere in India such as hotels in Mahabaleshwar, hotels in Chennai, etc.
Wednesday, April 27, 2011
Savour traditional Food in Indian Restaurants
Indian food is known for its variety. There are several thousands of dishes and recipes which are part of real Indian cuisines. Indian cuisine is not one cuisine; in fact, it is a mix of several cuisines. India is huge country and is home to different types of people. They all have diverse cultures and different food habits. Indian restaurants are best portraying the Indian culture and Indian food in different regions of the world.
The Indian restaurants are the hot favourite even among the people living abroad. Indian cuisine is among the most popular cuisines all over the world. You will find Indian restaurants even in the remote corners of the world. When it comes to India, there is no dearth of Indian restaurants.If you are a vegetarian and visiting abroad, it becomes difficult to find vegetarian food. However,with opening of more and more vegetarian Indian restaurants, it has become quite easy to find healthy ad delicious vegetarian food when you are abroad.
Indian is home to largest number of vegetarians in the world. You will find large variety of vegetarian restaurants in India. These restaurants serve delicious food at affordable prices. There are different categories of vegetarian restaurants in India. They can be budget restaurant or even more economical and elite restaurants also. The choice of the restaurant depends upon your budget and style. However, you can savour delicious vegetarian food even at budget prices.
In most of the India restaurants food is cooked by the expert chefs and traditional cooks. The modern day chefs have great expertise in cooking modern international recipes. There are several Indian restaurants which serve authentic international cuisines such Chinese, Japanese, Thai, Lebanese, Continental and more. However, these speciality Indian restaurants are a bit expensive as these restaurants are visited by a few people who love to eat authentic food belonging to a particular region of the world.
Whatever be the type of Indian restaurants, it is sure that you will love the food there, all because of Indian hospitality.
The Indian restaurants are the hot favourite even among the people living abroad. Indian cuisine is among the most popular cuisines all over the world. You will find Indian restaurants even in the remote corners of the world. When it comes to India, there is no dearth of Indian restaurants.If you are a vegetarian and visiting abroad, it becomes difficult to find vegetarian food. However,with opening of more and more vegetarian Indian restaurants, it has become quite easy to find healthy ad delicious vegetarian food when you are abroad.
Indian is home to largest number of vegetarians in the world. You will find large variety of vegetarian restaurants in India. These restaurants serve delicious food at affordable prices. There are different categories of vegetarian restaurants in India. They can be budget restaurant or even more economical and elite restaurants also. The choice of the restaurant depends upon your budget and style. However, you can savour delicious vegetarian food even at budget prices.
In most of the India restaurants food is cooked by the expert chefs and traditional cooks. The modern day chefs have great expertise in cooking modern international recipes. There are several Indian restaurants which serve authentic international cuisines such Chinese, Japanese, Thai, Lebanese, Continental and more. However, these speciality Indian restaurants are a bit expensive as these restaurants are visited by a few people who love to eat authentic food belonging to a particular region of the world.
Whatever be the type of Indian restaurants, it is sure that you will love the food there, all because of Indian hospitality.
To know more about Restaurants in delhi or to view karol bagh restaurants check out Suruchirestaurants.com You can also know about Marriage Counselling in Delhi at relationshipsexpert.com
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Tuesday, April 26, 2011
Vegetarian Gourmet Recipes - Meatless Makeovers
Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.
Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.
Vegetarian Dishes
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:
Meatless American Chop Suey
1 vidalia onion chopped
1-2 tbsp. butter
1/2 pkg Quorn (brandname) veggie grounds frozen
2 cans Campbells Tomato Soup
1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)
sea salt and pepper to taste
1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini
Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.
Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!
Veggie Dolmas
1 jar of Grapeleaves in brine
Filling:
2 cup basmati rice cooked
1/2 cup currants
1/2 cup of pine nuts ground
1/2 cup quorn grounds thawed
2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)
1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)
1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)
1 tsp. sea salt
2 tsp pepper
1 small can tomato paste
Juice of 2 lemons
Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce and simmer for about 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.
Vegetarian Gourmet Recipes - Meatless Makeovers
Cathy O is a successful author who provides information on gourmet gift baskets and gourmet food. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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Spiritual Cookery
“I then asked (Dr. Steiner), ‘How can it happen that the spiritual impulse, and especially the inner schooling, for which you are constantly providing stimulus and guidance bear so little fruit? Why do the people concerned give so little evidence of spiritual experience, in spite of all their efforts? Why, worst of all, is the will for action, for the carrying out of these spiritual impulses, so weak?’
“Then came the thought-provoking and surprising answer: ‘This is a problem of nutrition. Nutrition as it is today does not supply the strength necessary for manifesting the spirit in physical life. A bridge can no longer be built from thinking to will and action.’”
– Ehrenfried Pfeiffer, from the introduction to
Agriculture – Eight Lectures by Rudolf Steiner
We all know that “you are what you eat”; and many of us are becoming aware that this maxim has a spiritual as well as a physical dimension. We know we simply feel better when we eat well – when our bodies, rather than our minds, dictate what we should eat or not eat. Many of us have experienced a complete change in attitude and outlook on life by simply changing our diets. Whole bodies of thought, such as the Jewish kosher laws and macrobiotics, have evolved to stress the spirituality of food, to emphasize its sacredness.
The “spiritual quality of food” is not a metaphor: food contains a light fiber energy which is as important to our sustenance as vitamins and proteins, but which is not susceptible to chemical analysis. And just as the vitamin and protein content of food can be diminished by processing or overcooking, so too can the light fiber content of food be diminished by disrespect.
Light fibers are actually the same things as good feelings. When we feel good, we literally glow. When a food plant or animal feels good, it glows. Even when it is killed for food, the glow remains as long as the killing was done with respect; that is, with a sense of connectedness and gratitude rather than mechanically.
A farmer puts the glow into his plants and animals by treating them with respect – by respecting their feelings. Practically all farmers farm for the love it; they sure don’t do it for the money. They feel joyous as they ride their tractors up and down their fields, and that good feeling is communicated to the soil and plants. Similarly, most dairy farmers not only address their cows as individuals, but they also develop quirky personal relationships with them. Therefore, from a light fiber point of view, our vegetable and milk supplies are still relatively safe. Most egg farms, on the other hand, are run like Auschwitz, and that’s what makes eggs poisonous to eat (not their cholesterol).
Not all cultures have been so cut off from their true feelings about food as ours is today. Many Native American tribes had a deep awareness that they were a part of what they ate – e.g., the buffalo. They lived with the buffalo, followed the buffalo, prayed to the buffalo. They were one with the buffalo, and thus to them eating was a sacrament. Modern Native Americans maintain that same attitude of reverence towards maize.
But in America today we mine food, extract the nutrients out of it, strip it, rape it, and throw it away. What little nourishment for the spirit is left in food by modern agricultural and processing methods is completely destroyed by the way we eat it. We use food in a most disrespectful manner – stuffing it in gluttonously whether we are hungry or not, whether it tastes good or not, whether we really want it or not; and then we waste food as if to piss on it. Like sex, we have turned eating from a joyous, spiritual act into a source of great shame.
An infant doesn’t conceive of his food or his mother as something separate from himself; he doesn’t feel more important than his food, and therefore doesn’t feel disconnected from it. When an infant eats, he mingles with his food: he touches it, gets to know how it feels. It’s pretty, it satisfies his hunger, it makes him happy. But when an infant first sees adults eat, it makes him feel shame. This is because we adults don’t identify with our food – it’s as if our food is not a part of us, as if what we are putting into our mouths is something foreign to ourselves. We attack our food as if it is separate from us, and it is the act of eating which allows us to use it. We bite it off in huge mouthfuls like ravenous hyenas, chew it and swallow it with gulps of contempt. We come together in great rituals like Thanksgiving and Christmas in which we engage in orgies of gluttony and wastefulness to jointly validate our shame, all the while calling it glory. And that lie makes us even more ashamed; so we lie about that one too, and call it glory. And so on. And nobody will look at what they are really feeling, because if being pigs has brought us glory, why look at what pigs we are?
The reason why saints can survive on so little food is because they’re not attacking it, squeezing the life out of it, so it takes very little to sustain them. The Native Americans are able to survive on a diet of pretty much nothing but corn because they love the corn, and the corn loves them back, and they’re able to live from that love even though from the point of view of nutrition they should slowly starve to death.
While it is true that the original light fiber energy in food can be vitiated by disrespect anywhere along the line – in handling, processing, cooking, or eating – it is also true that light fiber energy, being more flexible than vitamins or proteins, can be restored to food by respecting it and treating it as sacred – by ritualizing the activities connected with it.
First of all, it’s important that you should raise at least some of your own food, even if all this means is a couple of pots of herbs or jars of sprouts grown on a window shelf. Try to throw in at least a pinch of home-grown herbs or sprouts into every meal you cook (not necessarily every dish, but every meal). Visualize yourself casting fibers of light into the food as you add your home-grown herbs or produce.
Next, bless your key, staple ingredients – salt, flour, sugar, honey, etc. You can ask any spirit helpers you are presently using to do this for you: Jesus or Mary, Krishna, nature spirits, etc. can all do the job for you. Just take them a pound of sugar, salt, or flour; address them in whatever form you are accustomed to; and ask them to please bless your ingredients. If you don’t have a spirit helper, just take the ingredients to the summit of the largest or most imposing mountain or hill in your immediate area; take the mountain spirit a token portion of something special you have cooked yourself as an offering; and ask him or her to please bless your ingredients. Don’t worry about whether you are doing it right: if you are doing it in good faith, you’re doing it right.
Keep your sacred, blessed ingredients apart from the regular ones, but whenever you refill the sugar bowl, salt shaker, flour bin, etc. add a pinch of the blessed ingredient, and imagine that you are putting light fibers in with the pinch.
Observe that you must never be in a bad mood when you cook, nor must you eat food cooked by someone who is in a bad mood, or even an indifferent one. A burger from a McDonald’s where the employees are a light, happy bunch has more light fiber energy than a plate of organic brown rice from a vegetarian restaurant where the cook is bored or is angry at the manager.
You can easily tell when food has bad vibes. It’s not that it tastes bad per se; rather, it feels wrong or out of place in your mouth – there’s no incentive to chew it and swallow it. Whenever you get a feeling like this about something you are eating, spit it out. Don’t swallow it, even to be polite. Much processed, convenience food “tastes” like this – bland, insipid, effete, enervated – but people get so used to this kind of food that they can’t tell the difference any more. They just assume that feeling lousy all the time is how you’re supposed to feel, and they cease to notice that it is their food which is bringing them down.
Finally, talk to your food. Thank it as if it were alive and could understand you. Not long conversation, just a simple acknowledgment that you are aware of being in the presence of a sentient being who is worthy of your respect, who died for you, and from whom you wish a favor. You wouldn’t ask a human being for a favor in a surly, disrespectful manner; on the contrary, you would ask humbly and respectfully, and feel gratitude for the favor when granted. And that is how you must address your food: take small bites, chew it slowly and mindfully, eat in silence paying attention to the act of eating, and never eat until full.
(excerpted from Bob Makransky’s book Magical Living)
More of Bob Makransky’s articles are posted at: http://www.dearbrutus.com To subscribe to Bob’s free monthly Astro-Magical e-zine, send an e-mail to: MagicalAlmanac-subscribe@yahoogroups.com
“Then came the thought-provoking and surprising answer: ‘This is a problem of nutrition. Nutrition as it is today does not supply the strength necessary for manifesting the spirit in physical life. A bridge can no longer be built from thinking to will and action.’”
– Ehrenfried Pfeiffer, from the introduction to
Agriculture – Eight Lectures by Rudolf Steiner
We all know that “you are what you eat”; and many of us are becoming aware that this maxim has a spiritual as well as a physical dimension. We know we simply feel better when we eat well – when our bodies, rather than our minds, dictate what we should eat or not eat. Many of us have experienced a complete change in attitude and outlook on life by simply changing our diets. Whole bodies of thought, such as the Jewish kosher laws and macrobiotics, have evolved to stress the spirituality of food, to emphasize its sacredness.
The “spiritual quality of food” is not a metaphor: food contains a light fiber energy which is as important to our sustenance as vitamins and proteins, but which is not susceptible to chemical analysis. And just as the vitamin and protein content of food can be diminished by processing or overcooking, so too can the light fiber content of food be diminished by disrespect.
Light fibers are actually the same things as good feelings. When we feel good, we literally glow. When a food plant or animal feels good, it glows. Even when it is killed for food, the glow remains as long as the killing was done with respect; that is, with a sense of connectedness and gratitude rather than mechanically.
A farmer puts the glow into his plants and animals by treating them with respect – by respecting their feelings. Practically all farmers farm for the love it; they sure don’t do it for the money. They feel joyous as they ride their tractors up and down their fields, and that good feeling is communicated to the soil and plants. Similarly, most dairy farmers not only address their cows as individuals, but they also develop quirky personal relationships with them. Therefore, from a light fiber point of view, our vegetable and milk supplies are still relatively safe. Most egg farms, on the other hand, are run like Auschwitz, and that’s what makes eggs poisonous to eat (not their cholesterol).
Not all cultures have been so cut off from their true feelings about food as ours is today. Many Native American tribes had a deep awareness that they were a part of what they ate – e.g., the buffalo. They lived with the buffalo, followed the buffalo, prayed to the buffalo. They were one with the buffalo, and thus to them eating was a sacrament. Modern Native Americans maintain that same attitude of reverence towards maize.
But in America today we mine food, extract the nutrients out of it, strip it, rape it, and throw it away. What little nourishment for the spirit is left in food by modern agricultural and processing methods is completely destroyed by the way we eat it. We use food in a most disrespectful manner – stuffing it in gluttonously whether we are hungry or not, whether it tastes good or not, whether we really want it or not; and then we waste food as if to piss on it. Like sex, we have turned eating from a joyous, spiritual act into a source of great shame.
An infant doesn’t conceive of his food or his mother as something separate from himself; he doesn’t feel more important than his food, and therefore doesn’t feel disconnected from it. When an infant eats, he mingles with his food: he touches it, gets to know how it feels. It’s pretty, it satisfies his hunger, it makes him happy. But when an infant first sees adults eat, it makes him feel shame. This is because we adults don’t identify with our food – it’s as if our food is not a part of us, as if what we are putting into our mouths is something foreign to ourselves. We attack our food as if it is separate from us, and it is the act of eating which allows us to use it. We bite it off in huge mouthfuls like ravenous hyenas, chew it and swallow it with gulps of contempt. We come together in great rituals like Thanksgiving and Christmas in which we engage in orgies of gluttony and wastefulness to jointly validate our shame, all the while calling it glory. And that lie makes us even more ashamed; so we lie about that one too, and call it glory. And so on. And nobody will look at what they are really feeling, because if being pigs has brought us glory, why look at what pigs we are?
The reason why saints can survive on so little food is because they’re not attacking it, squeezing the life out of it, so it takes very little to sustain them. The Native Americans are able to survive on a diet of pretty much nothing but corn because they love the corn, and the corn loves them back, and they’re able to live from that love even though from the point of view of nutrition they should slowly starve to death.
While it is true that the original light fiber energy in food can be vitiated by disrespect anywhere along the line – in handling, processing, cooking, or eating – it is also true that light fiber energy, being more flexible than vitamins or proteins, can be restored to food by respecting it and treating it as sacred – by ritualizing the activities connected with it.
First of all, it’s important that you should raise at least some of your own food, even if all this means is a couple of pots of herbs or jars of sprouts grown on a window shelf. Try to throw in at least a pinch of home-grown herbs or sprouts into every meal you cook (not necessarily every dish, but every meal). Visualize yourself casting fibers of light into the food as you add your home-grown herbs or produce.
Next, bless your key, staple ingredients – salt, flour, sugar, honey, etc. You can ask any spirit helpers you are presently using to do this for you: Jesus or Mary, Krishna, nature spirits, etc. can all do the job for you. Just take them a pound of sugar, salt, or flour; address them in whatever form you are accustomed to; and ask them to please bless your ingredients. If you don’t have a spirit helper, just take the ingredients to the summit of the largest or most imposing mountain or hill in your immediate area; take the mountain spirit a token portion of something special you have cooked yourself as an offering; and ask him or her to please bless your ingredients. Don’t worry about whether you are doing it right: if you are doing it in good faith, you’re doing it right.
Keep your sacred, blessed ingredients apart from the regular ones, but whenever you refill the sugar bowl, salt shaker, flour bin, etc. add a pinch of the blessed ingredient, and imagine that you are putting light fibers in with the pinch.
Observe that you must never be in a bad mood when you cook, nor must you eat food cooked by someone who is in a bad mood, or even an indifferent one. A burger from a McDonald’s where the employees are a light, happy bunch has more light fiber energy than a plate of organic brown rice from a vegetarian restaurant where the cook is bored or is angry at the manager.
You can easily tell when food has bad vibes. It’s not that it tastes bad per se; rather, it feels wrong or out of place in your mouth – there’s no incentive to chew it and swallow it. Whenever you get a feeling like this about something you are eating, spit it out. Don’t swallow it, even to be polite. Much processed, convenience food “tastes” like this – bland, insipid, effete, enervated – but people get so used to this kind of food that they can’t tell the difference any more. They just assume that feeling lousy all the time is how you’re supposed to feel, and they cease to notice that it is their food which is bringing them down.
Finally, talk to your food. Thank it as if it were alive and could understand you. Not long conversation, just a simple acknowledgment that you are aware of being in the presence of a sentient being who is worthy of your respect, who died for you, and from whom you wish a favor. You wouldn’t ask a human being for a favor in a surly, disrespectful manner; on the contrary, you would ask humbly and respectfully, and feel gratitude for the favor when granted. And that is how you must address your food: take small bites, chew it slowly and mindfully, eat in silence paying attention to the act of eating, and never eat until full.
(excerpted from Bob Makransky’s book Magical Living)
More of Bob Makransky’s articles are posted at: http://www.dearbrutus.com To subscribe to Bob’s free monthly Astro-Magical e-zine, send an e-mail to: MagicalAlmanac-subscribe@yahoogroups.com
Bob Makransky is a systems analyst, programmer, and professional astrologer. For the past 30 years he has lived on a farm in highland Guatemala where he is a Mayan priest and is head of the local blueberry growers association. His website is: http://www.dearbrutus.com. To subscribe to Bob’s free monthly Astro-Magical e-zine, send an e-mail to: MagicalAlmanac-subscribe@yahoogroups.com
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Monday, April 25, 2011
Goa Food and Cuisine
The fine blend of Portuguese, Indian and Arabian has rendered a special flavour in the cuisine of Goa. The identity of Gao is rooted in the deep involvement of food, drink and merriment. Fish and rice are the staple food of Goa and the main occupation is tourism. Food of Goa is simple but the uses of spices and chillies provide special flavour and identity to the dishes that remain intact in visitors memory and enticing for the other parts of the world.
Salads, curries, soup and fries are prepared from the variety of crabs, lobsters and jumbo pomphrets which is known throughout the world for its delectable taste. Rice, fish and coconut are the integral constituents of Goan food. Coconut milk, tamarind and kokum (a sour deep purple fruit) are the other important elements that provide distinct flavours and taste to Goan cuisine. Dishes of this place ranges from prawns to sausages, chicken to beef and numerous vegetarian dishes. Some of the appetizing culinary delicacies of Goa are:
Vegetarian Dishes
Fish Curry:
This is other prominent menu of Goan cuisine. Ambot-Tik which means Sour-Spicy is the most popular fish curry of Goa. Petals of the 'Kokum solam' are used that provides sour taste to this curry. The red coloured 'Kokum' fruit is also known for medicinal value used in this menu. This is prepared from grounded coconut mixed with turmeric powder, ginger, red chillies, coriander seeds, peppercorns and cumin seeds. The mixture is cooked and dried. After that fish, mango and kokum are added in process and again cooked till it is ready to eat. It is known for its aromatic flavour and hot favourite dish among seafood lovers.
Seafood:
Goa is among the best place where can have the best varieties of seafood. According to the taste one can demand seafood here. Though the main diet of this place is fish curry and rice yet one can choose its varieties from Goan menu. Kingfish is the most common seafood item but shark, mackerel, pomfret, tuna and doumer are favourite among tourists. Here one can also enjoy the fine taste of shellfish like lobster, crabs, tiger prawns and prawns. Among the seafood one can also taste squid and mussels. The varieties of seafood menu and their distinctive tastes are the centre of attractions for tourists who visit this place.
Goa is the hub of non-vegetarian because it cater the appetizing need that ranges from meat, seafood and varieties of chicken menu. Some of the other popular menus are Prawn Balchao, Chicken Cafreal, Fish Recheado, Pork, Pork Vindaloo and many more.
Goa Food and Cuisine
Goa Tour is known throughout the world for its fabulous flora and fauna, turquoise beaches, silvery sand and delectable cuisine. Tastes of Goa Food and Cuisine can satisfy one appetite but not taste. This place is haven for the bon viveur. The amalgamation of natural beauty, gourmet food and adventures sports make this place a perfect holiday destination in India.
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An Introduction to Mexican Cuisines
Smells great, undeniably delicious, and very healthy – that is Mexican Cuisines. The country of Mexico is probably the best place for people who certainly love authentic dishes, since Mexican cuisines are known for its intense flavors, colorful decorations, unique seasoning, and variety of spices and ingredients which are native to the country.
It is said that the origins of these cuisines were very interesting especially for people who admires the goodness of Mexican food recipes. Well what's not to like? Mexican meals serve as the planet's favorite food due to its popular tacos, nachos and enchiladas which greatly tickles the taste buds of every food-lovers. In fact, these dishes were now available in many restaurants across the globe. Below are some facts that will serve as an introduction to our all-time favorite cuisine.
A BACKGROUND OF MEXICAN CUISINE
Mexican food owes an extensive range of influences towards the early colonization period. It shows that the authentic Mexican food have been derived from the Mayan Indians, who were hunters and gatherers. While the introduction of some ingredients such as beef, cheese, cream and bread was greatly influenced by the arrival of Spanish conquistadores in the 16th century which began the fusion of the two cuisines.
Today's traditional Mexican recipes still maintain its deep roots from the Mayan, Aztec Indians, French, and Spanish settlers. The recipes are a blend of these different groups, their cooking techniques, different spices, and ingredients of the old and new world flavors combined.
MEXICAN DINING HABITS
A typical Mexican day begins with a simple breakfast of coffee and bread. The lunch is probably the biggest meal: soup, rice, tortillas, beans and a main dish (platillo fuerte), are typically served. After a filling Mexican lunch, it will be followed by a welcome Mexican siesta.
The evening meal is generally composed of lighter courses. And in addition to the three main meals, there are lots of snacking and snack foods. All of the items which Americans think of as typically Mexican -- tacos, burritos, quesadillas -- are simply snack food south of the border. Tequila cocktails or a light beer brewed in the north of the country are excellent accompaniments to a Mexican meal.
THE POPULAR MEXICAN FOODS
Tacos – are wheat tortillas and can be filled with pretty much anything, making them an exciting alternative to a sandwich.
Enchiladas - are one of the best-known Mexican recipes but these are not especially kind to the waistline because they are quite high in fat.
Salsas and Sauces – are usually made with raw ingredients and can be chopped, chunky, or smooth in consistency.
Adobo - a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America.
Arroz A La Mexicana - a popular way to prepare rice in Mexico and the American Southwest. Also know an Spanish Rice.
Carne asada - or grilled meat, is great backyard grill food.
Empanadas - are meat pies popular throughout the Latin world.
Flan de Leche – a Latin caramel custard. It is one of the most common dessert dishes in the Latin world.
MEXICAN FOOD AND HEALTH
Don't think that Mexican foods are loaded with calories. Actually very few traditional Mexican recipes are high in fat or calories. These dishes, as opposed to fast food outlets' interpretations of it, contain plenty of nutrients. Peppers, onions, tomatoes, and corn are all very healthy and these ingredients are found in a lot of Mexican recipes.
So whether you choose a vegetarian dish or a meat dish, Mexican cuisine can help you lose weight and remain healthy while giving you an appetizing food with a lot of flavor. You don't need to miss out on flavor to eat healthy.
Mexican cuisines are indeed very popular all over the world. This is due on its unique combination of meat, vegetables and spices in order to come up with a delicious yet healthy meals. Mexican food is so inimitable and no other cuisine quite compares.
It is said that the origins of these cuisines were very interesting especially for people who admires the goodness of Mexican food recipes. Well what's not to like? Mexican meals serve as the planet's favorite food due to its popular tacos, nachos and enchiladas which greatly tickles the taste buds of every food-lovers. In fact, these dishes were now available in many restaurants across the globe. Below are some facts that will serve as an introduction to our all-time favorite cuisine.
A BACKGROUND OF MEXICAN CUISINE
Mexican food owes an extensive range of influences towards the early colonization period. It shows that the authentic Mexican food have been derived from the Mayan Indians, who were hunters and gatherers. While the introduction of some ingredients such as beef, cheese, cream and bread was greatly influenced by the arrival of Spanish conquistadores in the 16th century which began the fusion of the two cuisines.
Today's traditional Mexican recipes still maintain its deep roots from the Mayan, Aztec Indians, French, and Spanish settlers. The recipes are a blend of these different groups, their cooking techniques, different spices, and ingredients of the old and new world flavors combined.
MEXICAN DINING HABITS
A typical Mexican day begins with a simple breakfast of coffee and bread. The lunch is probably the biggest meal: soup, rice, tortillas, beans and a main dish (platillo fuerte), are typically served. After a filling Mexican lunch, it will be followed by a welcome Mexican siesta.
The evening meal is generally composed of lighter courses. And in addition to the three main meals, there are lots of snacking and snack foods. All of the items which Americans think of as typically Mexican -- tacos, burritos, quesadillas -- are simply snack food south of the border. Tequila cocktails or a light beer brewed in the north of the country are excellent accompaniments to a Mexican meal.
THE POPULAR MEXICAN FOODS
Tacos – are wheat tortillas and can be filled with pretty much anything, making them an exciting alternative to a sandwich.
Enchiladas - are one of the best-known Mexican recipes but these are not especially kind to the waistline because they are quite high in fat.
Salsas and Sauces – are usually made with raw ingredients and can be chopped, chunky, or smooth in consistency.
Adobo - a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America.
Arroz A La Mexicana - a popular way to prepare rice in Mexico and the American Southwest. Also know an Spanish Rice.
Carne asada - or grilled meat, is great backyard grill food.
Empanadas - are meat pies popular throughout the Latin world.
Flan de Leche – a Latin caramel custard. It is one of the most common dessert dishes in the Latin world.
MEXICAN FOOD AND HEALTH
Don't think that Mexican foods are loaded with calories. Actually very few traditional Mexican recipes are high in fat or calories. These dishes, as opposed to fast food outlets' interpretations of it, contain plenty of nutrients. Peppers, onions, tomatoes, and corn are all very healthy and these ingredients are found in a lot of Mexican recipes.
So whether you choose a vegetarian dish or a meat dish, Mexican cuisine can help you lose weight and remain healthy while giving you an appetizing food with a lot of flavor. You don't need to miss out on flavor to eat healthy.
Mexican cuisines are indeed very popular all over the world. This is due on its unique combination of meat, vegetables and spices in order to come up with a delicious yet healthy meals. Mexican food is so inimitable and no other cuisine quite compares.
For an authentic taste of Mexico and the Caribbean, Yucatan Grill creates delicious cuisine as well as catering, for Long Beach restaurant, Seal Beach, Sunset Beach, Lakewood and Signal Hill.
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Sunday, April 24, 2011
Vegetarian Eating - Six Small Steps to Get You Started
If you want to change to a healthy vegan or vegetarian diet, the best way is to do it gradually. It is easier to handle gradual change; we all have built in "anti-change" mechanisms, whether it is around changes to our job, habits, or where we live, most of us resist change, so you might need to let it sneak in over a period of time. Also, small changes are easier to fit into your lifestyle and you are more likely to carry the change through that way.
1. Do a Review of your Current Dishes
Vegetarian Dishes
Start by doing a review of your current eating habits; most people have a repertoire of around eight meals that they cook on a regular basis. It has become a habit, we shop and buy the same ingredients each week and juggle those ingredients into our habitual meals. We get the cookbook out very occasionally to cook a special meal, maybe when friends are coming to lunch or dinner, but the rest of the time we circle through those eight old favourites.
There are some conflicting views on the amount of time it takes to change a habit, but most agree that it takes 21 days to either break an old habit or introduce a new habit. Therefore, if you can change the way you think about your meals for 21 days, you can instill a new way of eating into your life.
Make a list of the dishes you regularly cook and take a long hard look - think about how long they have been in your list, and whether they really are still favourites, then list them in order of preference. Maybe one has ingredients that have become more expensive, maybe another takes longer to prepare, or is not liked by everyone.
If you can't decide between a couple of meals, think about what animal products they contain and which you would like to stop eating the most. Too much red meat is one of the things that is not good for you, so perhaps start by excluding a beef dish. You may have other reasons for prioritizing what you would like to give up.
2. Replace One Dish at a Time
Now, take the meal that scored the lowest in your preferences and cross it out. A vegetarian option will replace this meal. Don't make a big fuss about this to the rest of the family; just decide to change it over. If you feel some opposition from family members to eating a vegetarian meal, do not mention that is what it is. Let them try the meal without preconceived prejudice! My sons often eat my vegetarian dishes AND raid the leftovers, but they shy away from telling their friends they enjoy this food!
3. Take Another Step...
Once you have successfully substituted one meal over a few weeks, move on to your next least favourite meal and do the same thing. As you are doing this you will find some vegetarian meals that you are not so fond of, just as you have found in the past with meat dishes. When this happens, just try a different dish until you find something you like. This probably won't happen for the first few dishes you try, as you will naturally tend towards those dishes that contain your favourite vegetables, but as you get more adventurous you most likely will.
Continue with this cycle until you have a new menu of vegetarian dishes in place of the old meat meals. It will take several months, giving you time to adjust to the changes.
4. Handle the Opposition...
Younger children will easily adapt and won't even realize what has changed unless told. With older children, particularly teenage boys, or your partner, you might encounter some resistance. With my sons (who were in their teens and twenties), I let them buy and cook meat for themselves to accompany my dishes. This means they have a choice - they can make an effort, get themselves to the shop, buy meat and cook it, or they can eat what you have cooked. I think you can guess what happens most often, but they no longer argue because they have a choice.
They are happy to be able to show off their cooking skills to each other or to their girlfriends. I am happy that I am not contributing to their meat eating, but don't want to force my ideals onto them, particularly as I brought them up eating meat. This way is a compromise that we can all live with.
5. Continue to Make Gradual Changes
It is much easier to go vegetarian gradually. You might start out by giving up different types of meat, then give up eggs, then fish, then dairy. You might decide to leave some of these options in your diet. A true vegan doesn't eat or use any animal product, i.e. no meat, fish, eggs or dairy and also doesn't wear leather or other animal products, or use anything that contains any of these. A lacto-ovo vegetarian eats dairy products and eggs, but no meat. A lacto vegetarian eats dairy products, but not eggs or meat. A pesco vegetarian (or pescatarian) includes fish in their diet.
6.Changes as you Change
One of the first changes that you should begin to notice is that you will feel better. Your skin will be clearer and you will feel lighter, not dragged down by sludge in your colon. You should also begin to lose weight. There is no cholesterol or saturated fat in a vegan diet, each reduction of meat eating in your diet will reduce your intake of those substances.
You will also notice changes in your bowel movements, eating fruits and vegetables gives your body a natural detox, but so long as you take the gradual approach there shouldn't be anything too drastic here. The fibre in fruits and vegetables help to clear waste out of the body. Once you have changed to a vegan diet your food will move through your body much quicker than when you eat meat. Our intestines are not designed for a meat eater and when you eat meat it takes around 2 to 4 days for the meat to work its way through the intestines.
Challenges in Becoming Vegan...
We all find different challenges in making any change. As well as the dishes you cook for your regular dinner menu, you will need to think about what you eat for snacks, what you eat when you have tea or coffee with a friend, what you cook for a special meal and what you do when you go to a friend's place for dinner.
A Final Thought -
So, it isn't difficult. Set yourself realistic goals that you can achieve rather than going all-out in one step. Create the intention in your mind and then take small steps to work towards your goal.
Good luck and happy vegging!
Vegetarian Eating - Six Small Steps to Get You Started
Have a look at our website www.innerbalm.com.au for more suggestions on living a healthy and stress-free life.
Written by Suesie Kendall
Do you want to make changes to de-stress your life? Do you believe that you hold the keys to do this?
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Chili Panner Gravy in Nyc
To prepare koftas, spread ¾ tbsp curd on each slice of bread to wet it. After spreading curd on both sides of bread, keep aside for a minute. Mash the paneer well. Add baking powder, green chillies and coriander. Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well.
Make balls and stuff a piece of cashew in the centre. Deep fry 4-5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laung (cloves) to a paste.
Heat 4 tbsp oil. Add the onion - tomato paste and cook stirring till dry. Add masalas - dhania powder, red chilli powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.
At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chillies. Add red chilli powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.
These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of your choice. Ready you are Chili Panner Gravy Please visit in the site www.indomunch.com for extra details.
Make balls and stuff a piece of cashew in the centre. Deep fry 4-5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laung (cloves) to a paste.
Heat 4 tbsp oil. Add the onion - tomato paste and cook stirring till dry. Add masalas - dhania powder, red chilli powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.
At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chillies. Add red chilli powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.
These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of your choice. Ready you are Chili Panner Gravy Please visit in the site www.indomunch.com for extra details.
Representing the Chili Panner Gravy in the website www.indomunch.com .
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Saturday, April 23, 2011
Thanksgiving Recipe - How A Vegetarian Can Enjoy Thanksgiving Without The Turkey
Can Thanksgiving be good without turkey? Yes. So, if you're a vegetarian, you need not miss a bit of the fun and ravishment. The core of Thanksgiving lies not in the food, but in the belief and the celebration. What matters is you're with family and friends and having a good time. You may not get a chance to be with your close ones during the rest of the year. So, whether vegan or not, this is the time to forget everything in the world - remember to be thankful, and cook a great Thanksgiving recipe.
How To Cook For A Vegetarian
Vegetarian Dishes
For a vegetarian, turkey on the table is unappetizing. You need to plan a menu with lots of sides and perhaps a substitutes.
If you think vegetarian meals take more time to prepare and taste bland, then think again. A vegetarian dish can be one of the simplest to prepare. All you need to do is substitute the meat with something vegetarian. The rest of the recipe can remain the same. This way, you enjoy the goodness of a meat dish without actually eating meat.
A table laden with deliciously prepared Thanksgiving dinner recipes consisting of beans, potatoes, squash, vegetables, breads, cookies, cakes, and pies looks as appealing as the one laden with a big fat turkey.
If you cannot do without the turkey, you can get tofu turkeys that are available in stores, strictly for vegetarians. You can even prepare this Thanksgiving recipe at home.
Food Substitutes For Vegetarians
Soy milk or rice milk for dairy milk
Vegan margarine for butter
Vegetarian marshmallows that do not contain gelatin because gelatin is obtained from animals
Avoid all gelatin-based desserts and casseroles
The wonderful thing is that you can make any Thanksgiving recipe without anybody noticing that you haven't used a single ingredient derived from animals, including dairy. You can even share these recipes through a Thanksgiving post.
Seven Quick Tips For A Vegetarian Thanksgiving Dinner
Prepare appetizers with warm pita bread and veggies.
Make vegetable lasagna. For this you can use carrots, diced zucchini, and tiny broccoli pieces instead of meat.
Cook a hash brown casserole with green beans and corn. Add almonds to the beans while baking.
Flavor your mashed potatoes with cheddar cheese and garlic. Use mushroom gravy or vegan margarine as dips.
Use French bread and bake your favorite recipe.
Get black olives, red onions, diced tomatoes, grated carrots, and bell peppers and toss a scrumptious salad.
For the dessert, prepare the traditional pumpkin pie. It's better to make the crust at home because crust from the store may contain lard.
With so many options for vegetarians, the turkey-eaters may get curious and turn to a vegetarian Thanksgiving recipe this holiday. What's more you can make your menu stand out of the usual dishes. Cooking innovative vegetarian Thanksgiving dinner recipes is a surefire way to surprise your guests and give their taste buds that much wanted change!
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Therapeutic massages- to wince your body
Health retreat is a body rejuvenating method where people are offered with the amity of mind and the also the proper recreation of the body muscles from the very tiring stable work load, suffocative, noisy atmosphere and also mental trauma. You need a exquisite inaccessible area away from the fast city life that is surrounded by ecological wilderness in the lap of nature, where you can focus on your spiritual believes so as to refresh your energy and refresh yourself for a better working in the future. Thus in Australia, the Misty mountain wilderness health resort is the ideal destination for your health retreat NSW. The attractive Misty mountain retreat resort is located in between the two gorgeous cities of Sydney and Brisbane. The attractive resort can be easily accessed from a small township named Kempsay sited a little away from the misty mountain. It could be reached there by road or by normal domestic air facilities. Nestled in the forests of the Great Dividing Range, the retreat center proposes you an prospect to wince yourself in the midst of nature. The Detox health retreat, health retreats NSW, etc. are some of the other popular health retreats in Australia. Refreshing your health and body in the nature can be considered as the best way and this could possibly be the grounds why all the numerous other health retreat centers are sited in the wildered locals that are in the lap of the striking nature. These health retreat centers offer the finest treatments that include the therapeutic massage, reclining in sauna steam, Swedish and remedial massage in the well equipped massage rooms, plunging into the cool rock pools and many other opulent therapies for your proper body flinch. The finest therapeutic massage treatments offer a wonderful relaxation to your entire body's tired muscles which thus expands your blood circulation and thus restores the skin cells leaving behind a lucid and clean skin glowing with health. All the oils and lotions used in the therapeutic massage therapy enclose purely the medicated proven formulas that offer gentle effect after they are applied on the body for massaging. Also, the health retreat resort provides the insiders flavors of fresh fruits and vegetables that are grown using the organic methods in their own landscaping areas. These resorts really offer a refreshing and easy to digest, vegetarian dishes to amusement your health. The health retreats resort allows you to notice the rich experience of health retreat in the shadow of huge red cedar trees and mountains. Moreover they make your stay easy and interesting with the numerous formal talks of good health and how to make your life more contended and longer without any health problem. The health retreats provides heavenly seclusion with the natural music or chirping of the lovely birds and wonderful locals of rainforest and totally recharges you for the renewed routine at work and in life.
For more insights and further information about Health Resortsvisit our site http://www.mmh.com.au/
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Friday, April 22, 2011
Jasmine Green Tea Protects, Fights Infection, and Decreases Body Fat
Though most teas are made from only the leaves of herbs, jasmine green tea is different. It is made by adding the jasmine flower to the tea Cultivated widely for its beautiful flowers, jasmine is any of more than 200 species with fragrant white, yellow or red flowers.
The jasmine plant was brought to China from Persia sometime in the third century AD but never became popular there until about 1000 years ago. Yin Hao is considered the finest jasmine tea Other popular versions are Xiang Pian, Dragon Phoenix Pearl, and Mo Li Hua Cha, the latter being possibly the most popular scented tea worldwide.
Vegetarian Dishes
Jasmine green tea is made by starting with a Chinese green tea for a base. Some will use pouchong/oolong or black tea but green is more common. The tea leaves are plucked and processed in April and May and then kept dry until the jasmine flowers bloom in August and September.
The flowers are gathered when they are fully open, either at midnight or early in the morning. Then they are placed with the tea so that the scent of the flower can be absorbed over the next four hours. The flowers are then removed. This will be repeated from two to seven times over a month's processing before the tea is ready for sale. Grading of the tea is determined by how many scentings the tea has gotten over a month. Low grade is 2-3 scentings. Higher grades will use seven scentings over the month.
Most green teas with jasmine contain a significant amount of polyphenols, plant-based substances that have proven to have anticancer, antiviral, and antioxidant properties. This helps prevent certain cancers and slows aging by eliminating free radicals. Jasmine is good for diabetes prevention and reducing high blood pressure. It is believed to prevent strokes, heart attacks, thrombosis, and arterial sclerosis.
Other jasmine tea health benefits include the ability to reduce the risk of blood clot, prevent allergy and flu, reduce blood sugar, keep fluid balance, boost the immune system and provide oral care and fluoride that helps protect against cavities and prevent tooth decay. One of the jasmine tea health benefits is to improve intestine conditions by blocking development and growth of bad bacteria and strengthening good bacteria.
In addition, jasmine tea fights food poisoning, including cholera, dysentery, and piccoli causing gastric ulcers. Gargling with jasmine green tea is believed to be one of the most effective ways to protect oneself from influenza, as the tea performs anti-viral functions.
Today, jasmine is known in alternative health care as an effective anti-depressant, including post-natal depression, and menopause problems. Along with raspberry leaf tea it has been used to help childbirth and milk production. It can help relieve muscle and joint pain, including chronic back pain and is considered a romantic enhancer.
Recent studies show that drinking jasmine tea may fight fat. People who consumed tea with jasmine tea extract during the period of three months lost more fat than those who consumed regular oolong tea It seems substances found in jasmine tea known as catechins, trigger weight loss by decreasing body fat and stimulating the body to burn calories.
To prepare a cup of tea simply steep about one half teaspoon of tea in water from 170ºF to 190ºF for two minutes. You can repeat the steeping up to two times. You should consume at least four cups a day. This tea is served with strongly flavored foods or served alone. It is good with curries, chicken and fish, and vegetarian dishes. A good quality jasmine green tea will work beautifully with fruit and flower salads, or desserts made with flowers, or soft cheeses with pressed flowers.
Jasmine Green Tea Protects, Fights Infection, and Decreases Body Fat
But there are more benefits of the Jasmine Green Tea to be discovered. Visit More Than Alive, an online store for bulk herbs and a trusted resource where you can buy green tea and many other herbs.
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Finding and Creating Vegetarian Meal Plans
In our busy world, planning our meals ahead of time not only makes sense, it helps us stick to a budget. Additionally, for those who want to lose weight, meal plans offer a structure that makes the process simpler and more productive. Vegetarian meal plans abound, but finding one that is easy, nutritionally balanced, and manageable can take a bit of work.
Get your free 7-day vegetarian meal plan at www.EasyVeggieMealPlans.com. You'll discover how to eat a vegetarian diet for fat loss plus easy vegetarian recipes you can make at home.
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Thursday, April 21, 2011
Lip Smacking Vegetarian
It is without a doubt that Penang is famous for hawker stalls and heritage restaurants but little is known about the delicious vegetarian cuisine Penang has to offer. So if you ever decide to take a break from your regular meat diet you might want to try out Lily's Vegetarian Kitchen. Their dishes consist of Western, Oriental, Nyonya and Gujarati cuisine that would definitely pleasure the taste buds. If these varieties are not enough to attract you through their doors, they also have full course dining, buffets, and quick appetizers that would tickle your fancy.
So where exactly is this vegetarian haven? The restaurant is located at Madras Lane in the city streets and has been around for quite a long time. Its reputation among the Buddhist and health community precedes itself as I got to know of this fine place from a Buddhist uncle who is an avid vegetarian. Upon entrance, one is welcomed by a friendly customer service as well as the calm hygienic interior. Scanning the menu, I began to feel an immediate robust appetite building in my system. I ordered a fruit salad, fried java mee, macaroni and cheese, grandma's porridge, and fish and chips! Yes you read that right folks! Vegetarian fish!
Vegetarian Dishes
Once the dishes arrived, we dug in and enjoyed the scrumptious dishes, albeit they were particularly deceiving meat-wise I must say. I highly recommend this venue without bias as the lunch was significantly memorable not only to my stomach but to my experience as well. All in all, I have to say if I ever were to turn vegan, this place would be the main culprit for my transition. By the way, it has been a week and I still am curious as to what the fish was made of.
Lip Smacking Vegetarian
For more information, kindly visit http://www.penangpassion.com/
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An overview of Chinese catering traditions
China is one of the oldest civilizations in the world. It is the also the largest country in the world in terms of population. Its billion plus population along with its diverse culture and rich and long past has given it one of the most vibrant cuisines in the world which is admired all over the world from America to Australia. In fact, catering has been pushed to the heights of art by Chinese primarily as an influence of the ancient custom of the buffets of Chinese emperors which had hundred dishes each!
For contract catering recruitment in china use nobody other than one of the world's leading catering recruitments agencies Catering Services International.
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Wednesday, April 20, 2011
Pizza One of the Highest Selling Foods Across the Globe
Pizza parlors all across the globe have their unique selling propositions, generally called as USP. They specialize in their own unique variety of pizzas and related items. The most popular of them are the multinational food chains which specialize in their sector and have expanded from the high-end urban regions of the developed nations to the developing ones.
These pizza hubs are a great attraction for youngsters around as they provide a variety of eatables with some of the most popular drinks and beverages. The pricing strategy of such pizza manufactures for their products depends from nation to nation. Getting a pizza in a developed nation is far more expensive than getting the same brand pizza in a third world nation.
Vegetarian Dishes
The food menus of such pizza parlors are loaded with variety of eatables which represent the taste and preferences of the people residing in that area. Influence of domestic flavor, vegetation and preferences influence the product line of such pizza stations.
The online and telephonic ordering facilities have led boon to this food and beverage industry. People who doesn't have time to order pizza personally, can avail the online ordering facilities of modern-day hi-tech pizza parlors.
The special deals offered on occasions like Valentine's Day, New Years Eve etc. attract multiple times, the customers than ever before. The high-end societies of developing nations like to visit such parlors providing excellent ambiance and quality food in their neighborhoods.
The main dishes on their menu are like pizza, their special delights, and non vegetarian and vegetarian dishes, sea food in many regions, salads, beverages and soft drinks especially to woo little kids as their customers. Gelatos and ice creams presented in the menu card act as the luring sumptuous desserts to complete the meal and satisfy the visitors so that they get deeply attached to the parlor.
Pizza One of the Highest Selling Foods Across the Globe
If you are in NSW Australia and like to have Alcapone Pizza you can order pizza delivery for the areas like Paddington, Surry Hills, Kensington, Eastlakes, Mascot, Rosebery, Zetland, Alexandria, Newtown, Erskenville, Redfern, Kingsford, Centennial Park,Randwick. Get fast Al Capone Pizza and Pizza Waterloo NSW and place your orders online.
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How to make Kenyan and Tanzania Coconut-Grilled Pineapple Recipe
Do you know how to prepare a coconut grilled pineapple recipe? Are you looking for healthy and quick to cook simple vegetarian recipes? Most vegetarian recipes are oily and include unhealthy ingredients. If you are looking for delicious and healthy vegan recipes, then I am sure you would benefit a lot from coconut grilled pineapple recipe. Its one the best Tanzanian and Kenyan Veggie recipes Go ahead and give it a try and enjoy it with your family and friends.
Twinomugisha Charles is a writer who enjoys sharing his knowledge on various topics about Uganda, Rwanda, Kenya and Tanzania. His website, Uganda-visit-and-travel-guide.com, and cheap-kenya-vacation-tips.com are filled with information you shouldn't miss.. . If you need to learn more about recipes in these countries, More of his articles can be found at Coconut Grilled Pineapple Cooking Tips and at Kenyan Grilled Pineapple Cooking Guide
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Tuesday, April 19, 2011
Solar Ovens For Savings and Survival
Solar Ovens are becoming the number one most popular survival tool available today. Camp stoves require fuel, gas or propane, and you can run out. They use the energy from the sun and you not only save money, you help save the environment, The USFA's National Fire Data Center estimates that outside grills cause more than 6,000 fires, over 5 fatalities, more than 170 injuries, and million in property loss per year. Gas grills alone cause over 2,700 fires, 80 injuries, and million damage. Most of the gas grill fires and explosions were caused by gas leaks, blocked tubes, and overfilled propane tanks. Solar ovens are safe as there are no burning charcoal or exposed open flames used as a heat source. No gas, no flames, no danger!
Not only are there zero emissions, we have found the sun oven to be very forgiving. You will find you can cook at a higher temperature with less time or a lower temperature with more time. Meat cooked in this appliance is more moist and flavorful than with a conventional oven, and there is no fuel cost. For dry camping in our motor home, this oven is a must. When we are not using the oven for other things, but wish to keep it available, we place a black tea kettle of water inside which also provides us with extra hot water.
Vegetarian Dishes
Anything that is baked in a conventional oven can be cooked in a sun oven in the same amount of time. Even so, just remember these ovens come in many sizes and are made from many different materials. Prices range from as little as to as much as 0. Some of the cheaper units barely reach a maximum temperature of 250ºF, which is not adequate for cooking meat. Meat is only safe above 250ºF, where no bacterial overgrowth is possible.
When researching solar ovens, you will discover that most solar ovens selling for 0 or more will reach 275-300ºF. Be sure to take your time and weigh all of the benefits and features, such as ease of set-up, storage, weight, durability of materials used. And remember that cheaper does not mean better.
The sun is the most enjoyable renewable of all known cooking fuels. It rises every morning and is free. Sun ovens enable the sun to bake, boil, and steam a wide variety of food while enhancing the taste and benefiting the environment. Thousands of people in the U.S. and around the world have discovered the benefits of cooking with a solar.
Vegetarian dishes come out sweet, nutritious, and delicious in a solar oven! Temperatures rise slowly and evenly, unlike a conventional oven. A solar oven is perfect for cooking legume, grain and vegetable-based dishes. You can cook anything in these ovens that you cook in a moderate oven (~225 to 350 degrees), or in a slow cooker, and it is perfect for baking whole-grain breads and cakes, roasting vegetables, and simmering casseroles. Breads and cakes come out moist and fluffy.
Cooking in a solar oven is easy, fun, natural, and nutritious, while helping the environment. It is ideal for everyday use in your back yard, at picnics, while camping, or in the event of a power failure. They can help keep your house cool in the summer by keeping the heat from cooking outside. Even though it is called an oven, food can be baked, boiled, and steamed at cooking temperatures of 360° F to 400° F. There is no movement of air in a solar oven, allowing food to stay moist and tender and flavorful. Sun-baked roasts are tastier and more succulent, and sun-baked bread has unparalleled taste and texture.
Temperatures in a solar oven rise slowly and evenly, allowing complex carbohydrates time to break down into simple sugars, emanating subtle natural flavors. The even temperature of the solar oven prevents burning, so you do not need to stir your food while it is cooking. Solar ovens are safe and cannot cause a fire.
There are two ways to cook in a solar oven. If you refocus the oven to follow the sun every 25 to 30 minutes, cooking times and methods will be very similar to cooking with a conventional stove or oven. Or it can be used for slow cooking, much like a crock-pot. You can prepare your dinner, put it in the solar oven, point the oven where the sun will be approximately halfway through the time you will be gone. Leave the oven, and come home to a tasty, slow-cooked dinner. If you run late, there is no need to worry; the solar oven will keep your food warm, moist, and fresh for hours.
Solar Ovens For Savings and Survival
Compare solar ovens & get free solar recipes from the "Sun Chef" at: http://www.comparesolarovens.info
Douglas C. Hoover; CEO of Aquamedia Corp, a free lance writer and author. Designed and constructed waterfalls for 30 years in southern California. see videos and slideshows at: http://watergardenauthority.com
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What to do in Cairo after dark
Cairo is a fun and exciting city to explore at night as well as during the day and there are many Cairo hotels to choose from. The city is always bustling and is rarely quiet; even in the middle of the night. The Downtown area is the main place to go for those searching for somewhere to party after dark and there are many bars and restaurants where people can enjoy a range of meals and drinks for decent prices.
Lek Boonlert is an editor and content reviewer at DirectRooms and is responsible for all Cairo Hotels content.
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Monday, April 18, 2011
Quick & Easy Entertaining
Preplanning
- Plan your menu by making as much of it self-serve as possible. Set up a drink station so guests can help themselves.
Vegetarian Dishes
- Mix up trendy with traditional for your menu. Be sure to have 1 or 2 hot dishes and fill in the rest with raw veggies and fresh fruit and made-ahead cold side dishes. Be sure to offer a low-cal choice and vegetarian dishes, too.
- Consider a cheese, dessert, or retro gathering for something different.
- Chunks of cheese with nuts and fruits can make a great cheese party. Be sure to include 3 different types of cheese for a smaller group and 5-6 varieties for a larger group. You'll need about 4 ounces of cheese per person. Try a mellow one like Brie, semi-hard one like sharp cheddar and a stronger cheese like Asiago. Place each cheese chunk on a separate wooden cutting board, cheese plate, or holiday platter. Place a separate knife beside each cheese variety. Cheese should be served at room temperature so plan on taking it from the refrigerator about an hour before serving. Compliment the cheeses with fresh fruit like pears, dried apricots, spiced nuts and different kinds of bread.
- For appetizers, serve bite-size nibbles when a buffet dinner or sit-down dinner is being served. If appetizers are the only course for the evening, make them hearty to satisfy growling tummies.
- Add a variety of colors, textures and flavors to the appetizers when considering your menu. Try not to duplicate the main ingredient in appetizers and as in the meal. For example, you wouldn't want to serve a chicken dip if chicken was being served as a main course.
- Serve small bite-size appetizers so you can eliminate the need for utensils and spills on your carpeting when guests are trying to cut something in half and the piece of kielbasa lands on your carpeting.
- Looking for additional ideas for appetizers? Consider your favorite club sandwich. Cut each sandwich in quarters. Add a garnish on top with a toothpick.
- Using disposable plates will cut down on after-party clean-up; however, use seasonal or holiday-themed colors in the paper products to add pizzazz to the table.
- Include music in your gathering. Match music to the gathering and the crowd.
Preparing
- Write a shopping list.
- Create a preparation and cooking schedule.
- Post menu on frig so you don't forget anything in the frenetic pace to get everything on the table.
- Make as many dishes a day ahead as possible. Or mix dry ingredients together, adding wet ingredients on cooking day. Or measure out ingredients and place in containers or zippered bags a few days earlier to make preparation time go faster.
- Be sure your baking dishes fit your oven or microwave before you use them.
- Pull out your serving trays & dishes several days beforehand. Decide if you need to buy or borrow additional pieces. Look to dollar & discount stores for possibilities.
- Use grandma's bowls and heirloom pieces to hold cookies, buns, breads and more. Don't keep them hidden.
- Set your dining table a day or two prior to the party. Or set up the buffet table. Include everything from dishes to utensils to serving pieces. Cover the set table with a sheet to avoid dust collecting and uncover prior to guests' arrival.
- Keep garbage cans throughout the party area so guests can dump their own plates and not leave them on your coffee tables or another other flat surface they find.
- Assign tasks to family members or early bird guests. Include everything from carving the turkey, slicing the ham, lighting candles, saving grace and so forth.
Quick & Easy Entertaining
Mary Jo Rulnick is the author of THE FRANTIC WOMAN'S GUIDE TO FEEDING FAMILY AND FRIENDS (Warner Books, 2006), which has been featured in BETTER HOMES AND GARDEN and QUICK AND SIMPLE MAGAZINE. Rulnick is an award-winning writer for Parenting Publications of America.
Rulnick, a former events manager for a national non-profit organization, turned her do-it-yourself expertise into a writing career. Her articles have been published in magazines throughout the United States and Canada and she specializes in home, family and life issues. She is a frequent radio and television guest and a regular speaker at corporate and non-profit organizations.
Her web site is http://maryjorulnick.com
and you can reach her at mjrwrites@aol.com.
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Online Booking for Barbeque Restaurants!
Looking out for non vegetarians, grills and kebabs to binge on? Then, you must try out places which offer you sumptuous barbeque stuff. Non vegetarians, especially the calorie conscious guys will love eating barbeques and grills as these are low in calories. No use of oil, just the grills on direct heat will render an earthen aroma to the delicacy. It is good to be heated this way than the normal way of cooking with pan and oil. Gulp down the grilled kebabs and other vegetarian stuff which is not only good to eat but is good for your health too.
Celebrate your birthday with family and friends. Or you could plan for your anniversary or a special week end lunch or dinner. Sumptuous meal, with starter, main course and a whole lot of desserts to try out online! If you are looking out for a restaurant which serves you barbecued chicken, meat, veg and grilled stuff, then you must be trying out the online option. Grilled way is the best way to eat tasty and healthy food.
Online option offers you sea of information on the barbecued dishes and also an option to book online. You can either order them and get it delivered home or book your tables in advance so that you don't waste your time on that.
You have an option to choose restaurants by the type of cuisine, location etc. If you are not aware of which is the right place for you, you must check online. Stay fit and eat the healthy way.
It's not too heavy on your tummy nor does it drill a hole in your pocket. Budget friendly and simple way to book online! You can get your favourite dish grilled or the barbecue way with out much ado!
Cooking your food on low heat:
It makes your grilled stuff prevent heart disease and reduce HCA formation (Heterocyclic Amines)
It is low in calorie and serves well the diet conscious folks.
Celebrate your birthday with family and friends. Or you could plan for your anniversary or a special week end lunch or dinner. Sumptuous meal, with starter, main course and a whole lot of desserts to try out online! If you are looking out for a restaurant which serves you barbecued chicken, meat, veg and grilled stuff, then you must be trying out the online option. Grilled way is the best way to eat tasty and healthy food.
Online option offers you sea of information on the barbecued dishes and also an option to book online. You can either order them and get it delivered home or book your tables in advance so that you don't waste your time on that.
You have an option to choose restaurants by the type of cuisine, location etc. If you are not aware of which is the right place for you, you must check online. Stay fit and eat the healthy way.
It's not too heavy on your tummy nor does it drill a hole in your pocket. Budget friendly and simple way to book online! You can get your favourite dish grilled or the barbecue way with out much ado!
Cooking your food on low heat:
It makes your grilled stuff prevent heart disease and reduce HCA formation (Heterocyclic Amines)
It is low in calorie and serves well the diet conscious folks.
Kirthy Shetty, Expert Author. To know more on Barbeque Nation Bangalore, Nandhini Restaurant Whitefield
Sunday, April 17, 2011
Economical and Popular Potluck Dishes
As a woman working in the IT field with predominate young male employees, I have participated in contributed meals with enough chips, soda, paper plates and plastic forks to supply the next three potlucks on the calendar. Sadly, though, there is often not enough "real" food to go around.
In my experience, good food equals good conversation and isn't that the point of gathering with our co-workers away from the office? Even technology geeks, who generally survive on Mountain Dew and Twinkies, will transform into thoughtful and well-mannered dinner partners while enjoying a simple home cooked meal.
Vegetarian Dishes
When deciding how to provide a satisfying dish for a large group of people, I not only consider the cost, but also preparation and transportation. There are some great options these days for food transportation and the subsequent serving away from home. Depending on the accommodations, I may take a slow cooker or covered dish of my own, but have actually found it easier to purchase something disposable that fits the need. There are a variety of aluminum and plastic containers for just a few dollars that make it hard to resist when factoring in clean-up and the return trip home.
If you are like me, there is a fine line between the flattery of seeing your dish empty at the end of the meal and the feeling of inadequacy at seeing it empty before the end of the meal. For bulk, I almost always use pasta. Rice is good, too, but in my opinion, pasta presents more variety.
Pasta can be served hot or cold; it is affordable, filling and a perfect base for any flavor. For hot dishes, I prefer sausage (a little bit goes a long way) and mushrooms in a cream sauce, or chopped chicken with marinara. Vegetables can be added for color and balance, or if there is a willing contributor, salad on the side is even better. Add bread, which even a kitchen novice is willing to pick up on the way to work and you have a complete meal.
For summer potlucks, pasta salad is refreshing and easy. Of course, there are a variety of recipes available, but it isn't really necessary to follow a template. Any fresh vegetables, along with black olives and maybe a few boiled eggs add flavor and color. For a pasta dish served an entree', I like to use Italian dressing. This can all be mixed up the night before. I sometimes will stir in fresh grated parmesan cheese just before readying the dish for travel for an extra touch of flavor and texture.
Sharing knowledge is important in the IT field because there is always something new or changing that we need to know to do our jobs. Sharing a meal and conversation helps to bridge those channels of communication with friendship.
Economical and Popular Potluck Dishes
On Starting A Vegan Lifestyle
Most experts and health organizations have documented the benefits of living a pure vegetarian lifestyle or vegan including permanent decrease in obesity, blood pressure, cholesterol and blood sugar, as well as the decrease of risk for heart diseases and some forms of cancer such as lungs and colon. Also, arthritis, rheumatism, allergies and asthma also reacts with vegan nutrition that means no meat, fish, poultry, dairy and eggs. A vegan lifestyle also advocates non-smoking and non-alcoholic practices.
Check out my complete guide to living the vegan way , visit :
www.veganlifestyletips.info
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Saturday, April 16, 2011
Incorporating Protein Into a Vegetarian Diet
One of the most common misconceptions of a vegetarian diet is that it does not provide enough protein. Many people believe that the only way to maintain a diet with an adequate amount of protein is to eat meat or other animal products. Fortunately for vegetarians, this is not true at all. In fact, the average meat eating American actually consumes too much protein on a daily basis. Incorporating protein into a vegetarian diet is actually quite easy to do. While many whole grains, fruits, vegetables, and nuts may not contain as much protein as meat and other animal products, a combination of them can provide more than enough protein for you, especially since the daily recommended amount of protein should be between 50-60 grams per day for the average adult.
Most whole grains contain a good amount of protein per serving. The average slice of whole wheat bread contains about 4 grams of protein, and most people eat them two at a time. One whole grain that contains a significant amount of protein is quinoa. In fact, it contains more protein than any other whole grain. Eating one cup of cooked quinoa will provide your body with 18 grams of protein. Since you can create so many good recipes with breads, pastas, and other whole grains, it should not be difficult to eat an adequate amount of them on a daily basis.
Vegetarian Dishes
Eating beans, lentils, and peas is another excellent way of incorporating protein into a vegetarian diet. These foods can be added to many recipes, which makes them easier to ingest. Just one cup of kidney beans contains over 13 grams of protein, and they taste great in vegetarian chili. Split pea soup is another great recipe that can be eaten to add protein to your diet. According to some recipes, one serving of it can provide up to 23 grams of protein. Since beans are such a great meat substitute, they are not difficult to add to a vegetarian diet.
Adding nuts, seeds, and nut butters to your diet is another great way of incorporating protein into a vegetarian diet. Since most of them are also high in fat, they should not be considered your main source of protein, but small amounts of them can help to increase your protein intake. They can be added to many recipes to enhance the flavor. Just 2 tablespoons of peanut butter contains 8 grams of protein.
When incorporating protein into a vegetarian diet, the key is to eat a combination of foods that contain protein. Too much of one thing can not only become boring, but it can also cause you to consume too many fats and carbohydrates. Though vegetables do not typically contain high levels of protein, they can be good for filling in any protein voids. Asparagus, sweet corn, watercress, okra, brussels sprouts, and spinach are some of the vegetables that contain higher amounts of protein. Fruits are also good vegetarian foods that contain protein, though not as much as whole grains or beans. Some fruits that are good sources of protein are peaches, pears, and avocados.
Incorporating Protein Into a Vegetarian Diet
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Will the Mediterranean Diet Work for Me?
The Mediterranean diet is surely one of the hottest things you can try today as any hardcore dieter can tell you. It seems to be quite easy to follow being a lot less restrictive than other diet plans and wine consumption is actually encouraged (with moderation, of course, what did you think?)
A lot of people both medical professionals, nutritionists and dieters seem to believe that this is the perfect diet if you want to achieve a healthy weight, keep your blood pressure low and reduce the risk of heart disease. Is it really so? And will it work for you?
I would like to point the basics of this diet: fresh fruits and vegetables rule supreme, a huge amount of vegetarian dishes traditionally prepared with fresh produce (no frozen, no canned etc), a lot of fish, some poultry and very little beef or pork. Well, it does sound very healthy. The fact is, they do have fruits and vegetables in season all year round. As we all know, this is not the case in Northern Europe and much of the US. And nor is it likely for anyone living here to find organic produce at reasonable prices.
The true Mediterranean diet can be very, very expensive.
Another thing that bugs me when it comes to Mediterranean diet is that olive oil is considered to be the ultimate source of phenolic compounds, known to help reduce cholesterol and decrease the risk of developing certain types of cancer. It's great to replace as much animal fat with unprocessed vegetable fat, but olive oil it's not the only thing that can help you if you are after more phenolic compounds in your diet.
Phenolic compounds may be found in berries, prunes, red grapes and red grape juice, kiwifruit, currants, apples and apple juice, and tomatoes. Note to any Med diet fan - red wine is not really necessary, red grapes and red grapes juice will do just fine if you are not comfortable with daily alcohol consumption. And the last thing that stands between most of us and this diet is time. This diet takes an awful lot of time.
You have to prepare every single meal from fresh produce. If you've ever traveled in that part of the world, you'll notice that people true to their roots and traditions cook with fresh produce for every single meal, no frozen dinner. Also, it should not be discounted that life on the Mediterranean is generally conducted at a slower pace than life in the United States and Western Europe.
Perhaps another important factor of this diet is not only what they eat, but also how they eat it. After all, many people in the Mediterranean are eating their healthful meals during a long relaxing midday break, as opposed to gobbling down a frozen meal during a quick lunch hour while simultaneously trying to make it to another ten appointments.
Reducing stress can help keep your heart healthy and can certainly cut down on the amount of stress-induced eating that we do, whether or not we eat Mediterranean food.
A lot of people both medical professionals, nutritionists and dieters seem to believe that this is the perfect diet if you want to achieve a healthy weight, keep your blood pressure low and reduce the risk of heart disease. Is it really so? And will it work for you?
I would like to point the basics of this diet: fresh fruits and vegetables rule supreme, a huge amount of vegetarian dishes traditionally prepared with fresh produce (no frozen, no canned etc), a lot of fish, some poultry and very little beef or pork. Well, it does sound very healthy. The fact is, they do have fruits and vegetables in season all year round. As we all know, this is not the case in Northern Europe and much of the US. And nor is it likely for anyone living here to find organic produce at reasonable prices.
The true Mediterranean diet can be very, very expensive.
Another thing that bugs me when it comes to Mediterranean diet is that olive oil is considered to be the ultimate source of phenolic compounds, known to help reduce cholesterol and decrease the risk of developing certain types of cancer. It's great to replace as much animal fat with unprocessed vegetable fat, but olive oil it's not the only thing that can help you if you are after more phenolic compounds in your diet.
Phenolic compounds may be found in berries, prunes, red grapes and red grape juice, kiwifruit, currants, apples and apple juice, and tomatoes. Note to any Med diet fan - red wine is not really necessary, red grapes and red grapes juice will do just fine if you are not comfortable with daily alcohol consumption. And the last thing that stands between most of us and this diet is time. This diet takes an awful lot of time.
You have to prepare every single meal from fresh produce. If you've ever traveled in that part of the world, you'll notice that people true to their roots and traditions cook with fresh produce for every single meal, no frozen dinner. Also, it should not be discounted that life on the Mediterranean is generally conducted at a slower pace than life in the United States and Western Europe.
Perhaps another important factor of this diet is not only what they eat, but also how they eat it. After all, many people in the Mediterranean are eating their healthful meals during a long relaxing midday break, as opposed to gobbling down a frozen meal during a quick lunch hour while simultaneously trying to make it to another ten appointments.
Reducing stress can help keep your heart healthy and can certainly cut down on the amount of stress-induced eating that we do, whether or not we eat Mediterranean food.
Read more about the Mediterranean diet and healthy weight loss, visit Proactol™.
Friday, April 15, 2011
Vegetarians Delight - Get the Nourishment You Need and the Taste You Deserve
Indeed, I suppose the hardest thing about eating a vegetarian diet is making sure you eat right, and get all the protein and other nourishment your body needs to survive. The uninformed vegetarian can actually do damage to their body, but the informed and knowledgeable vegetarian will have a healthy and energetic, lifestyle, with intellect and power to burn.
One of the trendiest people in Vegetarian Dishes I think is Alicia Silverstone. At first, I was like "yah, right, what's this lady going to tell me that I don't already know about healthy cooking, eating, and vegetarian dishes and recipes," and I think I prejudged her all wrong. You see, she appeared to me to be one of those San Francisco, or Westside LA TV cooking personalities for the stars. But, I had to find out for sure, so I bought her cook book, and whoooah! - I was sold, she knows her stuff, and the recipes totally rock.
Vegetarian Dishes
The name of her book is "The Kind Diet - A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet," by Alicia Silverstone, with a foreword by get this; Neal D. Barnard the famous cooking doctor. The book is published by Rodale, in New York, copyright 2009, and it's just over 400 pages. If you want to buy this book I can indeed recommend it, and you can find it online by searching the ISBN: 978-1-60529-644-9.
Now then, let me tell you about a killer, I mean a super tasty recipe that I made myself. It's on page 173 called; "Watercress, Beet, and Heirloom Tomato Salad" - seriously, to die for, and so easy to make even I couldn't botch this one. Look if you want to eat healthy, and like one of those skinny vegetarians, you should really try it. Once you preheat your oven to about 400-and a quarter degrees, you make you wrap, but you use fine sea salt, of the highest quality, a little pepper, olive oil, and a tad of lemon.
Holly Toledo, I mean this is really good. You aren't going to have a salad any better than this in a five-star over priced French Restaurant in New York City. Seriously, just follow the easy instructions, and toss the salad once you are done. Amazing, you simply have to try it. As a matter of fact, I've made myself hungry just writing this online article to tell you all about it. My mouth is already watering, just thinking about it.
Vegetarians Delight - Get the Nourishment You Need and the Taste You Deserve
Lance Winslow is a retired Founder of a Nationwide Franchise Chain, and now runs the Online Think Tank http://www.worldthinktank.net - Lance Winslow believes it's hard work to write 22,222 articles; http://www.bloggingcontent.net/
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