Soy: Today's Wonder Food

Found widely in numerous foods, you may be eating some right now and not know it!
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by Deborah Farber

It's in protein shakes, meatless patties, energy bars, and more. Touted as having the ability to prevent everything from heart disease to osteoporosis. It's soy-the wonder food of today. But you wonder, what exactly is soy? Where did it come from? And why should I eat it?

Soy can take several forms. Traditionally, it is found in foods such as tofu (cheese-like curd) soymilk, whole fat soy flour (made from soybean oil), fresh green soybeans, tempeh (cake-like, comprised of cooked, cracked soybeans) and miso (paste made from fermented and aged soybeans). However, in recent decades soy has been used to create second-generation soy foods such as meat and dairy replacements and added to a host of pre-packaged foods such as pasta, baby foods, soup mixes and other baked goods to boost nutritional content. But modern advances have produced another variety of soy foods all made from the aptly labeled 'soy protein', the by-product created when soybeans are smashed and their oil is extracted. These include defatted soy flour, textured soy flour, soybean concentrates, and soy protein isolates.

Soy is cultivated from the soybean. Despite its recent prevalence in the U.S. food and agriculture industries, it has been in existence for thousands of years. In fact, the soybean has its roots on the native vines of Asia some 5,000 years ago. The bean was first harvested in the northern part of China then migrated southward into surrounding Asian countries. By the turn of the following millenium, Europeans were also eating this staple.

The soybean made its first appearance in North America during the early twentieth century, when Asians began immigrating to the United States. It has been cultivated by U.S. farmers since the 1920s. It may surprise some people to learn that the man who brought us Corn Flakes Cereal, Dr. John Kellogg, was also responsible for making soymilk a part of the dairy aisle in our local markets as early as the 1920s. But the soy food industry did not begin in earnest until the 1980s. Now, soybean production in the United States exceeds that of any other country in the world. Not surprisingly, the creation of new meat and dairy substitutes made soy a popular alternative for vegetarians and growing number of health-conscious consumers.

Although some recent studies debate soy's benefits, most health experts agree that consuming soy can do a lot to boost a person's health. This wonder food can single-handedly lower cholesterol and the rise of heart disease, and be a valuable weapon in the fight against breast, colon, lung, and prostate cancers. It also has the potential to promote weight loss because as a plant protein it can elevate metabolism and sustain insulin levels, while staving off hunger. Best of all, the phytoestrogens found in soy may help women going through menopause, as they regulate hormone levels, and decrease the common symptoms of this biological change including hot flashes and osteoporosis. And now with FDA approval of claims that soy can reduce heart disease risk, we are bound to see even more soy-based foods on the grocery shelves in the future. Soy is definitely something we can all chew on.

How to Cook Rice Perfectly

Letting your rice rest enlarges the window of opportunity for serving perfectly cooked rice
by Niloufer King Like this article? Become a member for access to the complete article archive!

Aside from differences in culture, many Americans shy away from rice due to a fear of cooking it. (Hence the popularity of instant rice, which offers "perfect" rice—in exchange for flavor and texture.) While exactly how rice cooks changes from variety to variety, even from batch to batch (brown rice cooks longer than white, for example; old rice absorbs more water than new) getting consistently good results is not impossible. In fact, the method that works best is practically the same as the one on the back of the box. But what the back of the box neglects to mention is the importance of letting the rice rest before serving it.

These days, most rice comes free of dirt, gravel, and chaff so there's rarely a need to patiently pick through it. Washing rice is another matter. Outside the U.S., talc is still sometimes used as a milling aid and should be rinsed off in a few changes of cold water. Though rice with talc should be labeled as such, I rinse if there's the slightest doubt. Some people also find that rinsing washes off loose starch, making the rice less sticky. (In the U.S., rice is enriched with vitamins, but only a small amount gets washed away if the rice is rinsed.)

Be sure to thoroughly strain rinsed or soaked rice. Excess water can make your rice mushy.
Whether you soak rice depends on time and tradition. — Apart from habit, the reasons for soaking rice are to shorten the cooking time and to allow for maximum expansion of long-grain rice, particularly basmati. A soak also makes the grains a little less brittle so they're less likely to break during cooking. If I'm using older basmati, which needs to be treated carefully if it's not to break, I soak it first. (Recipes vary in suggested soaking times, with 30 minutes most common.) But for most everyday meals, I skip this step and still get good results. If you do soak your rice, be sure to drain it thoroughly or you'll be using more water in cooking than you intended.

Cooking rice by the absorption method is simple and reliable

Combine the rice and water and bring to a boil. Use 1-1/2 to 2 cups of water per cup of rice. If adding salt or fat, swirl the pan to mix them; rough stirring could break the rice.
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.

Use a sturdy pot with a tight-fitting lid

Lower the heat to a simmer—bubbles gently bursting on the surface—and cover. Let white rice cook for 12 minutes. Then let the rice rest off the burner, covered, for at least 5 minutes and as long as half an hour.
Fluff the rice gently with a fork or chopstick. Gentle handling will keep the individual grains from breaking up into mush.
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.

What about rice cookers?
Whenever I travel in rice-eating regions, I ask about the favorite local method or vessel for cooking rice. Invariably, the answer is "Why, a rice cooker, of course." Rice cookers, which can cost $25 to $200, may be worthwhile if you cook a lot of rice. But, like cooking rice on the stovetop, it takes experience to find the amount of water that works best for your favorite rice.
My mother used to tell me that with every major new batch of rice she got, she had to adjust its cooking time. Despite modern technology, that's still a good practice.

Healthy Seafood Recipe

By:Robert Lugton


I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny  and most of all have a great time, and lets start cooking.

If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at
6degrees.net.au

My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entrée, 2 as main course

You will need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
½ bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
½ onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
½ bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so don’t open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.

Some handy tips for your mussel….

How do you pick good mussels (besides the ones at the gym)?

•Your mussels should Pick up your mussel and smell it, it should smell fresh like the ocean not like sweaty armpits.
•The mussel should feel heavy, like it should after a good work out 
•Ask your fishmonger when he got his mussels (don’t be shy now)

Why would you want good mussels?

•They are low in saturated fat and high in omega 3
•Omega 3 the good fat (sounds funny doesn’t it?). Omega 3 has been linked to reducing inflammation, increasing immune system function, improving blood lipid profile
•Low in sodium
•You can be strong with good mussels, because they are packed with muscle building protein.
•Good for your love mussel (that’s what we hear)

Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes,

Don’t scroll any further there is nothing to zee down here

Told you

Why do it?

That it no more THE END

Okay okay one really bad last joke
What happened to the prawn when he went to disco?
He pulled a mussel and had to go home.

written by Robert Lugton
6degrees.net.au

About the Author


7 years experience now as a chef. I have an avid interest in fitness and nutrition. I am completing a Bachelor of Applied Science in Food Science and Nutrition at the University of Queensland Brisbane Australia.chefrobbie@6degrees.net.au

I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think they're funny  and most of all have a great time, and lets start cooking.

If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at
6degrees.net.au

My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entrée, 2 as main course

You will need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
½ bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
½ onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
½ bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so don’t open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.

Some handy tips for your mussel….

How do you pick good mussels (besides the ones at the gym)?

•Your mussels should Pick up your mussel and smell it, it should smell fresh like the ocean not like sweaty armpits.
•The mussel should feel heavy, like it should after a good work out 
•Ask your fishmonger when he got his mussels (don’t be shy now)

Why would you want good mussels?

•They are low in saturated fat and high in omega 3
•Omega 3 the good fat (sounds funny doesn’t it?). Omega 3 has been linked to reducing inflammation, increasing immune system function, improving blood lipid profile
•Low in sodium
•You can be strong with good mussels, because they are packed with muscle building protein.
•Good for your love mussel (that’s what we hear)

Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes,

Don’t scroll any further there is nothing to zee down here

Told you

Why do it?

That it no more THE END

Okay okay one really bad last joke
What happened to the prawn when he went to disco?
He pulled a mussel and had to go home.

written by Robert Lugton
6degrees.net.au


About the Author


7 years experience now as a chef. I have an avid interest in fitness and nutrition. I am completing a Bachelor of Applied Science in Food Science and Nutrition at the University of Queensland Brisbane Australia.chefrobbie@6degrees.net.au

Article Source: http://www.redsofts.com/articles/

Lemon Juice Health Benefits

By:Kevin Pederson


Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.

The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.

Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!

This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

Lemonade is known to have been used as a refreshing drink since the time of the Moguls. Modem investigations have tended to support this use, the essential oil being very good for cooling the body. This use can be extended to the employment of lemon juice with water and sugar as the best drink to take when you have a fever

When the temperature of the body is high, whether from the effects of the sun or from the results of illness, it is necessary to take regular drinks in order to prevent dehydration. Sugar is not normally a desirable part of a healthy diet, nevertheless it has its part to play with lemon, and although there is no doubt that the addition of honey if available is very much to be preferred.

The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.

Because in some countries the producers of lemons extend their keeping properties and improve appearance by coating them with the chemical diphenyl and waxing the fruits, it is a wise precaution to wash the lemon with a little unscented soap and then rinse thoroughly before converting the whole fruit to juice.

The pulp left from the juicing is excellent for the skin and can also soothe the bites and stings of insects. If you add equal parts of toilet water and of glycerin to the residue the mixture can be made to keep the hands smooth.

Doctors Morel and Rochaix demonstrated that the extract of lemon when vaporized will neutralize the bacteria of meningococcus, typhoid, pneumococcus and staphylococcus in from 15 to 180 minutes.

A gastronomically inclined Frenchman, Charles Richet, is said by Dr Valnet to have discovered that the lemon juice added to raw oysters before eating them destroys 92% of the bacteria present within 15 minutes. A good reason to wait before you eat!

This information is relevant to the idea that lemon juice is a most important therapy to be used in all cases of infection of the respiratory tract and as a general tonic.

Provided that the juice is diluted with water, there is no danger in taking any reasonable quantity of lemon juice. Be sure to choose firm, clear colored lemons that have not begun to wither. The first signs of ageing can be spotted where the stem was once attached to the fruit.

Article Source: http://www.redsofts.com/articles/

Kevin Pederson has been managing a number of natural home remedies websites which have information on benefits of juices and raw vegetables are also mentioned which includes lime juice too.

When to wash your fruit

By:Shauna Hanus


Washing your fruit is recommended for many reasons. Dirt or bugs may be on the outside or in commercially produced fruit pesticide residue may be present. There are times when you should wait until immediately before you serve the fruit to wash.

Cherries, both Bing and Rainier, blackberries, raspberries both red and black, cranberries, strawberries, blueberries and huckleberries should all be stored in a clean container in the refrigerator until you are ready to use them. When you are ready to cook with or serve the fruit place the cherries or berries in a colander and gently run them under cool water.

For fruit such as apples, pears, peaches, nectarines, and plums wash these up as soon as you bring them home from the market. This way they will be ready for your family to enjoy at a moments notice.

There are different schools of thought on what to do with pealed fruit. Bananas, oranges, and melon all have an outer peel that is not eaten. However if dirt or pesticides reside on the outside of skin when you slice into the fruit the knife will carry the possible contaminants directly into the flesh of the fruit. To be extra safe wash these fruits when you bring them home along with your apples and pears


About the Author


Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Washing your fruit is recommended for many reasons. Dirt or bugs may be on the outside or in commercially produced fruit pesticide residue may be present. There are times when you should wait until immediately before you serve the fruit to wash.

Cherries, both Bing and Rainier, blackberries, raspberries both red and black, cranberries, strawberries, blueberries and huckleberries should all be stored in a clean container in the refrigerator until you are ready to use them. When you are ready to cook with or serve the fruit place the cherries or berries in a colander and gently run them under cool water.

For fruit such as apples, pears, peaches, nectarines, and plums wash these up as soon as you bring them home from the market. This way they will be ready for your family to enjoy at a moments notice.

There are different schools of thought on what to do with pealed fruit. Bananas, oranges, and melon all have an outer peel that is not eaten. However if dirt or pesticides reside on the outside of skin when you slice into the fruit the knife will carry the possible contaminants directly into the flesh of the fruit. To be extra safe wash these fruits when you bring them home along with your apples and pears



About the Author


Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Article Source: http://www.redsofts.com/articles/

The Benefits of Green Tea

By:James Hunt


People from the Chinese culture have been using green tea for years. They claim that drinking green tea can greatly improve your health and will help you to live a longer, healthier life. The benefits of green tea have spread worldwide and now people from countries all over the world and testifying to the benefits of green tea. Some of the many health benefits include such things as lowering your cholesterol; boosting your immune system and even preventing tooth decay. There are also those people who say that drinking green tea can greatly help in losing weight.

Green tea is made from dry leaves that come from a plant known as the camellia sinensis plant. Green tea itself dates back to China as far back as five thousand years ago. There is a story behind the first use of green tea and it states that an ancient Chinese emperor was boiling water and some leaves from this plant accidentally fell into his water. The Emperor then began to claim that it was these leaves that helped to improve his health. People began to follow behind him and started putting these leaves in their water when they boiled it and then they drank the water.

There are a large number of teas available in the world today but none work the same as green tea. This is due to the fact that green tea itself is not fermented. This means that it maintains most of the antioxidants that are lost in other teas during the fermenting process. Green tea also contains polyphenols such as tannins. The vitamins and nutrients in this tea helps you body fight back against bugs and bacteria that can make you sick.

There have been numerous scientific studies that have been done to confirm the health benefits of green tea. Doctors recommend that people drink green tea at least once a day to keep their immune system good and to keep them healthy. It is also recommended for those wishing to lose some excess weight.

People from the Chinese culture have been using green tea for years. They claim that drinking green tea can greatly improve your health and will help you to live a longer, healthier life. The benefits of green tea have spread worldwide and now people from countries all over the world and testifying to the benefits of green tea. Some of the many health benefits include such things as lowering your cholesterol; boosting your immune system and even preventing tooth decay. There are also those people who say that drinking green tea can greatly help in losing weight.

Green tea is made from dry leaves that come from a plant known as the camellia sinensis plant. Green tea itself dates back to China as far back as five thousand years ago. There is a story behind the first use of green tea and it states that an ancient Chinese emperor was boiling water and some leaves from this plant accidentally fell into his water. The Emperor then began to claim that it was these leaves that helped to improve his health. People began to follow behind him and started putting these leaves in their water when they boiled it and then they drank the water.

There are a large number of teas available in the world today but none work the same as green tea. This is due to the fact that green tea itself is not fermented. This means that it maintains most of the antioxidants that are lost in other teas during the fermenting process. Green tea also contains polyphenols such as tannins. The vitamins and nutrients in this tea helps you body fight back against bugs and bacteria that can make you sick.

There have been numerous scientific studies that have been done to confirm the health benefits of green tea. Doctors recommend that people drink green tea at least once a day to keep their immune system good and to keep them healthy. It is also recommended for those wishing to lose some excess weight.

Article Source: http://www.redsofts.com/articles/

James Hunt has spent 15 years as a professional writer and researcher covering stories that cover a whole spectrum of interest.
Read more at www.best-in-green-tea.info

How to Make Healthy Food Choices!

By:Hans Hasselfors


It’s Thursday afternoon, you have thirty minutes to get from work, go by the house and pickup Heath, Jamie’s already at basketball practice, oh, and what about dinner? Does this scenario seem familiar? If you’re a working Mom, I can promise that it is a familiar scene.

So how do you make healthy food choices, when you only have fifteen minutes to prepare your meals? Well, the first thing you should realize is that quite often, healthy choices do not necessarily equate to two hour meals. You can make healthy food choices that are as quick to prepare or pickup as the unhealthy ones.

For example, sub sandwiches are a healthier alternative than pizza or burger and fries, but do not really take any longer to pickup. Salads can be prepared in just a few short minutes, and provide for the necessary vegetable daily requirement. Don’ care for the usual salad? Make a Waldorf or fruit salad, either way you’ve changed it up a bit, and still provided a health choice. As for the dressing, oil based or vinegar based dressings are much better for you than the cream based, and are really more tasteful.

Okay, suppose salads aren’t what your kids like. What about other prepared foods that are also healthy foods? Healthy Choice is a brand of frozen entrees or meals that take only a few minutes in the microwave to prepare, and are still healthy alternatives. Baked rather than fried is always a better choice, and many supermarkets today offer baked products fresh from their bakery, ready to go.

Still aren’t satisfied? You want a place to go and actually sit down and eat. There are still many healthy alternatives for a family when going to eat at a restaurant. Restaurants that offer buffet style meals are great choices. Thanks to many of the health conscious consumers out there, buffets have added baked, broiled, and fresh food choices to the display.
Fresh fruits and vegetables are usually always available on food bars, along with broiled or steamed vegetables. Meats are just about as varied, with many of the choices being offered in a fried and baked option. And if you’re up for dessert, watermelons and grapes are just as satisfying as the Boston cream pie.

You can always throw up objections when it comes to healthy eating, the real trick is in realizing it’s your body that will suffer. Or your children that will suffer from the unhealthy choices you make. Why not start with healthy options, set the right example, and you will have children that make health conscious intelligent decisions about their eating.

Okay, now back to our Thursday afternoon juggling act. You’ve dropped Heath at baseball practice, picked Jamie up from basketball, and you have exactly fifteen minutes to make a decision about dinner. As you sit at the red-light contemplating your options, there is a Subway, a Pizza Hut, and a grocery store with a deli in the same shopping center. How can this still be a difficult choice to make?

DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read. Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to "diagnose, treat, cure or prevent any disease."

It’s Thursday afternoon, you have thirty minutes to get from work, go by the house and pickup Heath, Jamie’s already at basketball practice, oh, and what about dinner? Does this scenario seem familiar? If you’re a working Mom, I can promise that it is a familiar scene.

So how do you make healthy food choices, when you only have fifteen minutes to prepare your meals? Well, the first thing you should realize is that quite often, healthy choices do not necessarily equate to two hour meals. You can make healthy food choices that are as quick to prepare or pickup as the unhealthy ones.

For example, sub sandwiches are a healthier alternative than pizza or burger and fries, but do not really take any longer to pickup. Salads can be prepared in just a few short minutes, and provide for the necessary vegetable daily requirement. Don’ care for the usual salad? Make a Waldorf or fruit salad, either way you’ve changed it up a bit, and still provided a health choice. As for the dressing, oil based or vinegar based dressings are much better for you than the cream based, and are really more tasteful.

Okay, suppose salads aren’t what your kids like. What about other prepared foods that are also healthy foods? Healthy Choice is a brand of frozen entrees or meals that take only a few minutes in the microwave to prepare, and are still healthy alternatives. Baked rather than fried is always a better choice, and many supermarkets today offer baked products fresh from their bakery, ready to go.

Still aren’t satisfied? You want a place to go and actually sit down and eat. There are still many healthy alternatives for a family when going to eat at a restaurant. Restaurants that offer buffet style meals are great choices. Thanks to many of the health conscious consumers out there, buffets have added baked, broiled, and fresh food choices to the display.
Fresh fruits and vegetables are usually always available on food bars, along with broiled or steamed vegetables. Meats are just about as varied, with many of the choices being offered in a fried and baked option. And if you’re up for dessert, watermelons and grapes are just as satisfying as the Boston cream pie.

You can always throw up objections when it comes to healthy eating, the real trick is in realizing it’s your body that will suffer. Or your children that will suffer from the unhealthy choices you make. Why not start with healthy options, set the right example, and you will have children that make health conscious intelligent decisions about their eating.

Okay, now back to our Thursday afternoon juggling act. You’ve dropped Heath at baseball practice, picked Jamie up from basketball, and you have exactly fifteen minutes to make a decision about dinner. As you sit at the red-light contemplating your options, there is a Subway, a Pizza Hut, and a grocery store with a deli in the same shopping center. How can this still be a difficult choice to make?

DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read. Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to "diagnose, treat, cure or prevent any disease."

Article Source: http://www.redsofts.com/articles/

Cooking With Eggs

By:A Crock Cook


We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?
Chances are that you have never even given it a thought. Well it is time you did.
The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).

When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.

As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.

If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.

The more stale an egg the more fragile and difficult to separate it will be.

As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.

If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?

The easiest method of tell how old an egg is, is to put the egg in a dish of water.

If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will also vary in color depending of the diet of the hen.
Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.
Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.
Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.
Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.
So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking

Lisa “The Crock Cook”



We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone – boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amazing. And without it – well our menus sure would be dull.

But do you know much about the egg?
Chances are that you have never even given it a thought. Well it is time you did.
The most critical aspect of the egg is – it’s air content. (bet you thought I was going to say the shell).
When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.
As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.
And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.
If you fry an older egg, you will end with a flat ‘pancake’ instead of a neat rounded egg.
The more stale an egg the more fragile and difficult to separate it will be.
As opposed to the fresh egg, which has a tight and tough inner skin. This makes peeling the shell off the boiled egg very frustrating. As the egg ages with skin relaxes allowing the shell to peel much easier.
If you are lucky enough to have your own hens, then you know how old your eggs are. But what if you have to buy them?
The easiest method of tell how old an egg is, is to put the egg in a dish of water.
If it sinks and lies horizontally – very fresh.
If it sinks but tilts slightly – about 1 week old.
If it sinks but stands vertically – older, stale.
But if it floats – it’s off and be careful not to crack the shell.
Some people prefer brown eggs and some white. But nutritionally they are the same.
The yolks will also vary in color depending of the diet of the hen.
Do you find your eggs crack when boiling? Well, follow these simple steps to get perfect eggs, every time.
Use 2 week old eggs and ensure they are at room temperature. Make as pin prick in the rounded flat end of the egg – this allows any steam that might build up to escape.
Use as small a saucepan as possible, so the eggs fit in snuggly – you don’t want to much space otherwise they may bounce around and crack.
Bring to the boil but only simmer do not boil vigorously. Follow these tips and your eggs won’t crack.
So, for frying and poaching use as fresh an egg as possible. When the recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel eggs use the older ones. And when it comes to scrambling, fresher is best but older ones will do.

Happy Egg Cooking

Lisa “The Crock Cook”



Article Source: http://www.redsofts.com/articles/