Friday, April 06, 2012
So far today, God, I have done all right. I haven't gossiped, haven't lost my temper, haven't been greedy, grumpy, nasty, selfish, over-indulgent, coveted my neighbor's spouse or taken your name in vain.
I am very thankful for that.
But, in a few minutes, God, I'm going to get out of bed. And from then on, everyone that I encounter will probably need a lot of help from you.
Tuesday, April 03, 2012
Your health is in your hands. My question is, what are you going to do about it?
Monday, April 02, 2012
Use blue dishware. Studies have shown that those who eat off of blue plates tend to eat less.
Eat with large forks and spoons and you tend to eat less than those who eat with smaller utensils, probably due to feeling as though they are eating more.
Try plates and bowls that contrast with the color of your food—food that is the same color as your plate gives the illusion that there is less food actually on your plate. Again think blue plates, not many foods you eat are blue in color.
Use smaller plates, bowls and glasses. It gives an appearance that you are eating more food. Besides the bigger the plate the more you cab pack on it, and we don't want that do we?
Enjoy your food without any distractions such as no TV. try some nice dinner music for a change. Sit down at the table without a book or TV and enjoy your food—you’ll find that you feel full much faster.
Say no to processed foods.
Start eating more whole foods, like fruits, vegetables and whole grains.
If you choose to eat meat opt for grass-fed. Cows that graze on grass only, instead of being fed corn or grain, produce beef and milk that is higher in beneficial fatty acids. The animals that graze in pastures were found to have significantly different fat content and fatty-acid levels than the cows that were kept in milking barns and feedlots and fed primarily corn.
Wild game meat is healthier than beef or pork (or in some cases chicken). According to the U.S. Department of Agriculture (USDA), the following is true for a 3-ounce serving of meat:
Beef - 259 calories, 18 g. fat, 7 g. saturated fat
Pork - 214 calories, 13 g. fat, 5 g. saturated fat
Caribou - 142 calories, 4 g. fat, 1 g. saturated fat
Deer - 134 calories, 3 g. fat, 1 g. saturated fat
Antelope - 127 calories, 2 g. fat, 1 g. saturated fat
Elk - 124 calories, 2 g. fat, 1 g. saturated fat
Moose - 114 calories, 1 g. fat, 0 g. saturated fat
Eat the colors of the rainbow and a range of foods. Try different colors from different groups each week. You’ll get more of the nutrients into your body that way.
Sunday, April 01, 2012
Enjoy these Youtube Pranks
Portable toilet Prank funny!
The Fake Mirror
Unfortunately this isn't an April Fool Prank but one you need to watch. Is that really blueberry or other fruit in your food?
Saturday, March 31, 2012
Dandelion is the bane of immaculate lawn enthusiasts, but holds healing secrets that few people realize. Dandelion is a delicious super-food to add to salads and soups. It contains substantial vitamins and a host of plant-based minerals, especially potassium. The herb stimulates the flow of bile from the liver into the gall bladder, making dandelion a key ingredient in liver cleanse formulas. It helps to break down liver fats and is an effective diuretic. The scientific community has been frenetically studying dandelion recently, due to encouraging evidence that dandelion suppresses the growth and invasive behavior in several types of cancer."
High in Calcium
Rich in Iron
Loaded With Antioxidants
The Ultimate Detox & Cleansing Green
There are many ways to prepare dandelion greens. I love them Raw in salads or in a Savory Green Smoothie. You can sauté them, add them to soups. Here in NJ they even make Dandelion Wine.
1 1lb young dandelions
1 garlic clove, pressed
juice of 1 lemon
2 tbsp extra-virgin olive oil
Blend oil and lemon juice and toss everything together.
Two cups (500g)
This makes quite a bit and you can freeze whatever you don’t use, or cut the recipe in half.
12 ounces (350g) washed and cleaned dandelion leaves
1 cup (250ml) olive oil
4 cloves garlic, peeled
6 tablespoons (40g) pine nuts, lightly toasted
1 1/2 teaspoons sea salt
2 1/2 ounces (70g) Parmesan or Romano cheese, grated
1. Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up.
2. Add the garlic cloves, pine nuts, salt, and Parmesan, and process until everything is a smooth puree.
3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil or water.
Storage: The pesto can be refrigerated in a jar for up to four days. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. It can also be frozen for up to two months.
Dandelion Green Smoothie
Sautéed Dandelions with Olive Oil, Lemon and Garlic
Washed dandelion greens (as many as you want to eat)
Sea salt or Kosher Salt
Heat a good dollop of olive oil, and a bit of the garlic, in a non-stick skillet.
Once the garlic has become flavorful, add your dandelion greens. Cook them on medium-high until they’re nicely wilted, just like you’d cook spinach. This will take 3-5 minutes. It’s important not to overcook the greens because you’ll lose nutrients the longer they stay on the stove.
Once they’re done, sprinkle just a bit of salt on the greens, spritz with fresh lemon juice, and you’re good to go!
You can also add Parmesan cheese, red pepper, capers, chopped onion, or any other ingredients that strike your fancy.
Fried Dandelion Flowers
Fried dandelion flowers taste similar to morel mushrooms. They’re very tasty!
Dandelion blossoms with green base and stems removed (leave enough of the base on to hold the flower together)
1 cup milk
1 cup flour
Soak the dandelion flowers in a bowl of cool salt water to remove any bugs or debris. After they’ve soaked for around 1/2 hour, take them out of the water and gently blot the excess moisture away.
Heat enough oil to fry the dandelions you have.
While the oil is heating, make a batter using the milk, salt, egg and flour. Dip each flower into the batter, and toss it into the oil once it’s popping hot. Fry until they’re lightly browned.
Use a paper towel to gently blot away excess grease, and serve immediately.
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