6 Dangerous Acts after meal (Must Read and Share)DON’T ACT THE 6 ACTIONS BELOW AFTER YOU HAVE A MEAL
#1 Don’t smoke- Experiment from experts proves that smoking a cigarette after meal is comparable to smoking 10 cigarettes (chances of cancer is higher).
#2 Don’t eat fruits immediately – Immediately eating fruits after meals will cause stomach to be bloated with air. Therefore take fruit 1-2 hr after meal or 1hr before meal.
#3 Don’t drink tea – Because tea leaves contain a high content of acid. This substance will cause the Protein content in the food we consume to be hardened thus difficult to digest.
#4 Don’t loosen your belt – Loosening the belt after a meal will easily cause the intestine to be twisted & blocked.
#5 Don’t bathe – Bathing after meal will cause the increase of blood flow to the hands, legs & body thus the amount of blood around the stomach will therefore decrease. This will weaken the digestive system in our stomach.
#6 Don’t sleep immediately – The food we intake will not be able to digest properly. Thus will lead to gastric & infection in our intestine.
The secret to outer beauty comes from the inside, focus on your inner health and the rest will follow. What if I tell you, you can eat your way to a prettier you? That there is a completely natural way to enhance your beauty?
The best part? You don’t need any expensive skin creams, treatments and potions; all you need is probably in your kitchen cupboards. You can stop putting all those vitamins on your body and start putting them inside your body.
1. Papaya!
A higher intake of Vitamin C was associated with a decreased likelihood of a wrinkled appearance. Broccoli, Brussels sprouts and bell peppers are also good sources of Vitamin C.
2. Oysters!
High doses of zinc are important for a proper growth and development, it also helps to promote great skin by boosting collagen production as well as wound healing.
3. Swiss chard!
A high amount of biotin, a B-complex vitamin has a beautifying effect on both hair and skin; it is also high in vitamins A, K and C, vitamins associated with overall anti-aging.
4. Soybeans
A high intake of omega 3 fatty acids helps in lowering cholesterol, waist size and risk for high blood pressure and provides radiant, glowing skin. Omega 3 can also fight against inflammation in the body and helps your skin look younger and feel moisturized. If You’re concerned about GMO, try organic soybeans.
5. Brazil nuts
You only need small amounts of selenium to prevent a deficiency; selenium is a trace mineral essential to good health that provides powerful antioxidants shown to help prevent the formation of free radicals.
I love bread and I love cheesy pepperoni pizza
Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine
Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely
Cooking Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Cook and crumble bacon. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
Make sure the green onions are completely dry before storing or they’ll get freezer burn.
Source:lunchinabox.net
3. Get an ethylene gas absorber for the fridge.
ethylene absorber
A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3x longer. Here’s a handy list of ethylene-producing and ethylene-sensitive foods. Source:savvysugar.com
4. Store delicate herbs like flowers, then cover with plastic, secure with a rubber band, and refrigerate.
This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.
5. Treat oily herbs differently.
Oily herbs like thyme can be tied loosely together with string and hung in the open air.
6. If you use a lot of fresh herbs…
by CouponDropDown”Invest in an Herb Savor. Supposedly, it’ll make your herbs last up to three weeks. Source: amazon.com
7. Use a vinegar solution to make your berries last longer.
Prepare a mixture of one part vinegar and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won’t taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft.
Source: passionforsavings.com
8. Spray leftover guacamole with cooking spray before putting it back in the fridge.
There are a number of ways to keep avocado green, and oil is one of them. You should also keep the pit in the guacamole.
Source: onegoodthingbyjillee.com
9. Don’t store onions with potatoes.
They’ll spoil faster. In a cool dry place with good air circulation, onions will last 2-3 months. Source:thevspotblog.com
10. Store potatoes with apples to keep them from sprouting.
Source: homesteadsurvival.blogspot.com
11. One rotten apple can spoil the bunch.
It’s not just an old wives’ tale. Source: thedailymeal.com
12. Add a dab of butter to the cut side of cheese to keep it from drying out.
Source: thedailymeal.com
13. More cheese rules:
Wrap in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic baggie. Keep in the warmest part of the fridge (vegetable or cheese drawer). Source: thekitchn.com
14. Freeze and preserve fresh herbs in olive oil.
The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh.
Source: thekitchn.com
15. Follow these rules on where to place items within your fridge:
Source: squawkfox.com
16. Store asparagus like cut flowers.
Sort of. Cut the stems, place in water, throw a plastic bag over ’em and refrigerate. They’ll stay crisp for a week or longer, and you can use this trick on cilantro and parsley as well. See here for more details. Source: alwaysorderdessert.com
17. Wrap the crown of a bunch of bananas with plastic wrap.
They’ll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethelyne gas than any other fruit, so keep them isolated on the counter.
Source: snapguide.com
18. This trick using a paper towel will keep your salad lettuce fresh all week long.
The paper towel will absorb the moisture. Get more info here.
Also, you might want to invest in a salad spinner. It’ll get rid of moisture, which is the culprit of wilting leaves.
Source: img.gawkerassets.com
19. Wrap celery, broccoli, and lettuce in tin foil before storing in the fridge.
It’ll stay crisp for 4 weeks or more.
Source: preparetodaywardnewsletter.blogspot.com
20. Mason jars are your friend.
They provide a healthier and longer-lasting alternative to plastic tupperware, which deteriorates and stains easily. Produce will keep a few days longer if stored in a jar.
Source: easyst2.blogspot.com
21. Clean your fridge.
Once something goes bad in your fridge or cupboards, it leaves behind a nice gang of mold ready to eat up your new food. Disinfect the fridge — it’ll make everything last a little longer.
Source: google.com
22. How to store tomatoes:
Don’t store tomatoes in plastic bags! The trapped ethylene will make them ripen faster. Unripe tomatoes should be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases emitted will help ripen the tomatoes.
Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up. Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them.
Source: yumsugar.com
23. Reuse plastic bottles to close up your plastic bags.
Make sure your produce is absolutely dry before putting the cap on. Source: media-cache-ec4.pinterest.com
24. Keep ginger in the freezer.
It grates much more easily, and the peel grates up so fine that you don’t actually need to peel it. Plus it lasts way longer.
Source: lowcarbdiets.about.com
25. Roast nuts as soon as you get home from the store, then store them in the freezer.
Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant. Source: 2.bp.blogspot.com
26. Keep mushrooms in a paper bag, not a plastic bag.
A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.
Source: 123rf.com
27. Follow this handy guide on what to store on the counter, and what to put away in the fridge.
These oven-baked zucchini chips make a healthy substitute for French fries or potato chips, and they taste as good as their deep-fried brethren with only a fraction of the fat and calories..
INGREDIENTS
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
COOKING DIRECTIONS
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
You can also prepare dips by trying out these lovely salad dressings recipes too!
Carbs have been converted into a complicated subject, since what many think about when the word carbohydrates comes up, are bread, rice and pasta, and they make you fat, that’s it! Carbs are much more than that, and they are actually divided in two groups, the bad ones, or simple carbohydrates, which in fact include white bread, rice and pasta, but also candy and desserts, cookies, sodas and sugary juices, and any refined or processed product, and yes, they will fatten you, because they are small particles of sugar and empty calories that do not provide any nutrient nor mineral to your body and have a high glycemic index, which is not good for you in any way. Continue reading →
Coriander leaves & Curry leaves – Few for garnishing (Optional)
PREPARATION METHOD
Wash chicken pieces well in water and keep them aside.
Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them.
(For Masala Powder)
1. Dry red chillies – 6 to 8
2. Cumin seeds – 3/4 spoon
3. Coriander seeds – 1 spoon
4. Fennel seeds – 1 spoon
5. Peppercorns – 1/4 spoon
After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
Peel onions put them in a blender and make a coarse paste out of it and set aside.
Also make ginger-garlic paste and set aside.
Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes.
Then add the ginger garlic paste and saute for a few minutes.
Now add the chicken pieces and saute well for 5 minutes.
Now add the prepared masala powder and stir well.
After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame.
When water evaporates and chicken seems well cooked remove from flame and serve.
Garnish with coriander and curry leaves if you wish.
TIPS
TIP 1: The masala powder used here can be used to make other chicken curries too. You can prepare it in larger quantities and store them for future use. While preparing this spice powder please be careful not to over-roast or burn the spices. Just a mild roasting will do.
TIP 2: Use freshly prepared ginger-garlic paste for better flavor.
TIP 3: You can also prepare this using a pressure cooker, after adding a cup of water close the pressure cooker with the lid and pressure cook for 10 minutes on low flame. But the pan method will be the best.
TIP 4: If you want a semi-gravy consistency pour another cup of water and cook until the oil starts to peep out of the gravy.
Chipotle Sauce
Stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo, and 2 tablespoons honey.
COOKING DIRECTIONS
Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
Fold foil and parchment around ribs, crimping the edges together to form a packet.
Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
To cook in the oven, preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
INGREDIENTS
3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
mix ins:
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits
spices:
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg
OR:
3 tsp. pumpkin pie spice
COOKING DIRECTIONS
Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy.
Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand.
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter.
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
Cook’s note:
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.
