Living the Juicy Fruit Life

Spirituality is more than mere feel-good philosophy. It is practical. When Jesus warned his disciples about false prophets, he said, "Ye will know them by their fruits." A spiritual tree (life rooted and grounded in God's allness) bears spiritual fruit. In other words, without you saying one word, your spirituality shows forth in all that you do, all that you say, and by the quality of your living.

• One of the fruits or telltale signs of the spiritual life is LOVE. Without any effort at all, you find yourself engaged in a love affair with everything and everyone in the world. You LOVE, because you can't help loving. At some point you realize that YOU ARE LOVE IN ACTION.
• As LOVE, you will find that (1) unforgiving attitudes resulting from past hurts (2)harbored resentments (3) petty dislikes fall away as naturally as leaves fall from the trees in Winter. The beauty of this is you are not making an effort to rid yourself of these feelings. These leaves just don't grow on the spiritual tree.
• Another fruit of the spiritual life is JOY. Unconditional joy. No one gave you this joy, so they cannot take it away. No thing gave you this joy. It is generated from the I AM that YOU ARE. It out-pictures as genuine cheerfulness and a positive attitude. Bearing the fruit of joy, it is not possible for you to be bored.

These are just a few of the sweet and juicy fruits of the spiritual life--your life when it is rooted and grounded in the awareness of God as the only presence and only power.

Allen White is the author of God Is All, and the recently published Sounds Of The Trumpet.

6 Juicy Fruits to Help You Stay Healthy and Fit This Holiday Season

Are you worried that you could get fat and unhealthy this holiday season yet you don't want to miss the fun of the celebration, especially indulging in delicious treats? Be in control of your health and fitness with these highly nutritious yet low in calorie juicy fruits.

Oranges

Oranges are not only low in calories, but they also contain plentiful and diverse nutrients.

This no saturated fats snack is very rich in pectin, which is a dietary fiber that is very effective in individuals with extra body weight. And like any other citrus fruits, oranges are a great source of powerful natural antioxidant, the vitamin C, which helps the body generate resistance as protection from infectious agents and hunt and clean up damaging, pro-inflammatory free radicals from your blood. So before you go out with friends and family this holiday, be sure to keep a whole of this fruit in your bag and eat it an hour before you hit the table for the feast. It makes you feel full and satisfied, leading you to eat just the right amount of delicious holiday treats.

Strawberries

According to scientific studies, consuming strawberries will earn your body a protection from possible threats of cancer, inflammation, aging and neurological diseases. Strawberries are a good source of different health promoting vitamins, minerals and phytonutrients that are crucial for optimum health. The best part is this fruit is low in calories, meaning you can have as many as you want and acquire the necessary vitamins your body needs, like the B-complex group of vitamins, vitamins A and E, zeaxanthin, lutein and beta carotene. So why not take this sweet and juicy fruit as your snack before the feast. I personally enjoy it with breakfast cereal.

Tangerines

Looking for a portable version of the oranges? Well, tangerine is your best choice. This citrus fruit is one of the best shots to load your body with vitamins, like A and C, and minerals, such as phosphorus, calcium and potassium. But the bonus part, besides being low in calories, is that this juicy treat is rich in hemi-cellulose and pectin, which prevent cholesterol soaking up in the gut. Its ascorbic acid content helps in removing oxidant free radicals from your body, freeing you from illnesses like cold, arthritis and fever to name a few. So, instead of satisfying yourself with candies before the celebration, grab one or two with this fruit for a healthy taste bud stimulate.

Grapefruit

This is yet another great fruit to help boost your immune system. Its vitamin C is about 73.3% of the daily value ahead of vitamin A, which is also high at about 23.7%. This is your one great help if you are boosting your ascorbic acid intake to avoid experiencing or protect yourself from asthma, rheumatoid arthritis and osteoarthritis. Besides the nutrimental value, its calorie count is very low at 42 per 100 grams, not to mention its content also includes lycopene, xanthin, beta-carotene and lutein.

Apricots

If you don't want to have heart attack one of these days, especially during holidays, you should consume fruits that are rich in health promoting phyto-chemicals, like apricots. Like oranges, apricot is a great source of the natural anti-oxidant, vitamin C. It is also a sought-after fruit for its minerals, such as iron, calcium, zinc, manganese and potassium, which is a crucial component of cell and body fluids that help regulate blood pressure and heart rate. This low in calories snack is also rich in carotene, which helps protect the body from the unwanted types of diseases, such as lung and oral cavity cancers.

Watermelon

Like the aforementioned fruits, watermelon is also a great source of the major natural anti-oxidant, vitamin C. In addition, this good tasting, watery treat is also rich in beta-carotene and vitamin A, which together helps prevent glaucoma and supports good eyesight. Besides being low in calories, which is a requirement to stay fit, the combination of vitamin C and beta carotene, as scientific studies suggested, has also indicated a tendency for defending against a variety of cancers and heart disease, not to mention relieving arthritic and asthma problems.

Feast and celebrations usually lead us to consuming unwanted food elements unconsciously. But that surely can be minimized if we know how to fool our hungry stomach and satisfy our taste buds. The above fruits not only can help us stay fit, and are loaded with nutrients necessary for us to stay healthy, but are also a great-tasting snack, enough to make feel full and satisfied just before we hit the table for the treats.

Low Fat Fallacy

I guess we all know that obesity is at epidemic levels. It's drummed into us from all angles.

Isn't it strange that we have the biggest range of low-fat foods available but we keep getting fatter?

Isn't somebody going to stand up and say "It hasn't worked"?
In the 70's and 80's we were told that fat was the enemy, and carbohydrates were good.

The USDA Healthy Food Pyramid had carbs as the base (6-11 servings per day). There was however, little mention of the quality of these carbohydrates.

Manufacturers were quick to respond, and began bringing out "Low Fat", "Fat-Free", and "Lite" versions of various food products. These are generally the biggest selling items, and have resulted in lot's of clever marketing tactics - in fact anything to make the consumer feel guilty, and look for the "Fat-Free" option.

Milk - Is Whole Milk Really That Bad?

Most of our modern milk undergoes the process of homogenisation. This process forces the fat globules into an atomiser (i.e. tiny holes) that will form tiny particles. These particles are then evenly dispersed throughout the milk, giving the milk a uniform appearance. Most of our low fat, trim, super-trim milks are created using this process.

However, recent research has shown that structural changes do occur in the homogenisation process. In unhomogenised milk, an enzyme called xanthine oxidase would pass throught the digestive system, and be secreted harmlessly through the bowel. The homogenisation process allows this enzyme to enter the bloodstream.

Some researchers are saying the enzyme attacks the issues of our heart and arteries, encouranging an increase in cholesterol levels!

Low Fat Hasn't Worked

The evidence of the last twenty years, is showing us that just choosing a low-fat version of a food is not helping us lose weight. In fact, we need to question, the processes that go on to make certain foods "low fat".

Many blame a high amount of refined carbohydrates (white flours, sugars) as having an impact on our weight problem.

Why Are We So Fat?

More and more evidence is showing that we eat too much, and exercise too little. Our lifestyles are very sedentary, and portion size has increased. The US Center for Disease

Control (CDC) has concluded that "we eat a lot - a whole lot more than we used to, and most of the increase comes from refined carbohydrates (sugar)."
In the 1970's the average person ate 136 pounds of flour and cereal products per year and now it's up to 200 pounds. The increase is almost all from processed, white flour, high sugar foods. In addition, everything has been super-sized. Example: 1955 McDonald's French fries - 2.4 ounces, 210 calories. 2004 Super size Fries - 7 ounces, 610 calories.

What's The Answer?

Don't get too hung up complex nutrient ratios told to you by the latest diet book. You need to find what works for you and your body. It's a process of trial and error. Start with a diet, then keep working at it until you find what is best for you and your health.

Try to eat whole unprocessed food where possible, and eat little and often to regulate your energy levels. Go easy on all the refined foods - it's hard - because everywhere you go - most of the food is made from cheap refined flours and base products.

Also try to get out and stretch your legs more often.

Here is a resource for everything concerning losing weight. Independent reviews of popular diets, free diet plans, and articles taking a serious look at the causes and solution of weight problems.

Quick and Easy Dinner Ideas - Boon for a Hectic Lifestyle

For busy lifestyles that we follow these days, there is need to look for quick and easy dinner ideas so that we can plan our meals accordingly. What we all need is that take some time out of our busy schedules and do some planning beforehand during weekends. Thus planning things ahead of time for the entire week and buying all ingredients will help you to properly plan your weekly dinner menu.

These ideas will surely help you to adapt to any rush situation during dinner time. One such superb idea is preparation of quick dinner recipes.

Pasta is quite an easy meal to cook. Every time you wish to make this meal try some fried vegetables with pasta and also add cheese to it. The sauce that is served with it can either be made on your own or any readymade one can be bought from store. Spaghetti and other sauces can very well go with the pasta recipes that you prepare. These go great with Alfredo sauce also. Other quick and easy dinner meal ideas include meats such as chicken breasts, ground beef or even seafood.

Easy dinner ideas for chicken include either roasting, barbequing or sautéing it in olive oil and simply adding mushroom soup cream to it for flavor and gravy.

Casseroles are also of great help, they can make a great recipe within minutes. Take for example green bean casserole which includes green beans, cream of mushroom soup with French fried onions. Let the whole mixture bake for 30 minutes and your recipe is ready.

Last but not the least, if your kitchen pantry is well stocked then it greatly helps you to make quick easy dinner recipes. Simply by keeping the essential ingredients in your cupboard, fridge and freezer will help you to make quick and easy dinner recipes that too with less effort and time.

Of course, the choice of what you buy from the store greatly depends upon what you would like to prepare in your weekly menu. It should always be based on what your family's likes and what kind of easy dinners you wish to make the entire week. You need to choose 5 or 6 quick and easy recipes which require staple ingredients for them.

Things that are stored in your kitchen and which are readily available to you can also help you to cook everyday meals in minutes. Thus keeping things in line can help you to prepare health dinner meals for the entire family and avoid chances of eating outside junk food.

Catering Menu Ideas: Consolidating a Successful Menu

The pressure's on. We've all been to weddings or events where the food has been the talking point, for all the wrong reasons- and it really shouldn't be!

In some cases, it's the chef or caterer that drop the ball, either through un-inspiring food or poor menu writing. Other times, it's the clients, who may have great catering menu ideas in their minds, or what they believe their guests will enjoy, but needed a little expertise and guidance to bring those ideas to the plate. That's where we can help. Below is a simple list of steps to planning your crowd-pleasing classic.

The exercise is adaptable to catering menu ideas and formats, for all wedding or special event plans, whether in a restaurant, a venue, marquee, or private property or home.

Step 1: Select Format

Four or five hours goes by very quickly, and format can be the difference between mingling, dancing, and boring.

Canape/Roaming

What: small 'bites' of finger food and larger substantial dishes roamed by wait staff for the duration of your event. Items can include any ingredient under the sun!

When: you're looking promote a casual, relaxed atmosphere for guests to mingle within the crowd. Also much easier to promote novelties like lawn games, or the dance floor.

Careful with: amounts of food. Too little and the big boys might be driving through Maccas.

Too much and you could be stuck with an unnecessary food bill and plenty of waste.

Mix it up: try a roaming entree or dessert, with a classic seated main dish in between for a touch of formality/order.

Buffet

What: large dishes with sides on a central table for guests to plate themselves.

When: you want to give guests a little more choice in a relaxed environment.

Careful with: 'tackiness'. A well presented, tasty buffet with up to 15 dishes is great. A tired table containing the 'same old' roast lamb and cold pumpkin is not. If it belongs at the RSL, it doesn't belong at your event.

Mix it up: you could add a roaming course to a buffet also. You could break the classic buffet in to stations around the room, avoiding long lines and offering a chance to theme each station.

Share Plates

What: bringing a small buffet station to each table. Guests share large platters of food brought to their table.

When: you're promoting communal or 'family' dining. A good ice-breaker for guests meeting at the table, or a nice touch for the family to 'break bread' and try many dishes.

Careful with: underestimating this option as 'easy'. Plates need to be set and cleared, then replaced for each course, while the platters are often heavy too. Cutlery also. This format contains the most wait staff labour.

Mix it up: deliver platters 'prepped' or segmented, and have your guests finish the dish at the table before serving.

Seated

What: classic seated dining with carefully plated dishes through a number of courses.

When: you want to offer guests a formal dining experience. Though the above formats are great, you could say when this is done correctly, it is the most successful.
Careful with: trapping guests in the same seat for too long. 'Beef and Chicken'- see below.
Mix it up: add a cheese and port course. Or a chocolate course? Mmmmm...

Step 2: Select Menu

• VARIETY is essential. Whether canapes, buffet or plated, it's great to offer your guests as much variation in protein and cuisine.
• Seafood, lamb, duck, chicken, veal- use all the crowd-pleasers in your catering menu ideas.
• Spicy, crispy, sharp, creamy, crunchy, raw, cooked- mix up the textures.
• 50-50 dining is not a rule. Make an exception! Serve your guests one central dish and add 4-5 sides for the variation.

How to Cook Leeks and Pasta

Leeks are a very good ingredient, only it's seldom used in Italian cooking. Only in this dish I'm writing, it will actually kill everything.

Take three leeks, big and chunky, cut them longways and wash them thoroughly. Next cut them about one inch thick from head to toe. About the width of the pappardelle we're going to boil for this. The pappardelle are an Italian pasta you can find at any supermarket, somehow resembling the Tagliatelle only a bit wider and thicker. check out the width of them and try to cut the leeks at about the same size.

Take a pan, put some olive oil in it and put it on medium heat. Next finely chop a garlic and throw it in there to simmer a bit. Don't keep it too long, if the garlic burns it will screw up the entire dish. Or any other dish for that matter. When the edges turn brown you can throw the leeks in there. Don't add water, add half a cup of white wine. Table wine would be best, you don't need to go for any fancy expensive wine when cooking. Salt and pepper to come next.

Now, take some prosciutto, which is the extremely finely sliced Italian smoked pork, that you can also find at any supermarket and cover the entire pan in it. Basically, your leeks don't need to breathe and by covering them in smoked pork you don't allow them to. Cover the dish up and let it simmer there for about 25 minutes.

In about 20 minutes, with 5 minutes remaining of the leeks and prosciutto, boil water for the pappardelle. By the time you remove the pan of leeks from the heat source you can pour the pappardelle into the boiling water. They usually boil for about seven to ten minutes. in the meantime take out the slices of prosciutto and finely chop them into ribbons. Put them back with the leeks and mix them up thoroughly. Next take out a chunk of butter and some grilled cheese and add them in. By this time the pappardelle are done boiling. Take them out and put them over the leeks. Be careful to keep some of that water in, but only a little. Now mix furiously. The heat of the pasta will melt the butter and cheese and it will al mix with the prosciutto and the leeks.

Now it's ready to serve. It's a great dish, and you can probably imagine the taste of pasta with leeks and smoked pork boiled in white wine.

How to Cook Pasta With Cream

This is a delicious and rather cheap recipe. You'll need tagliatelle pasta, about 200 grams of cream, two egg yolks, 75 grams of grated cheese and spices.

First, take a bowl, fill it with water, add a few drops of olive oil and salt and set to boil. This is where we are going to boil the pasta. The reason you should add a few drops of oil is that it prevents the pasta from getting stuck together. When the water is boiling there's a tremendous chance the tagliatelle will get glued to each other which will make them harder to mix afterwards and there's a chance they won't cook inside if they're knotted together.

Next, take a plate that's deep enough to contain all your other ingredients and large enough to rest on top of the pasta bowl which is on the heat source. While the water heats you put the cream in the plate above the bowl. Add spices and herbs. I suggest salt, pepper, perhaps a bit of rosemary or thyme. Start stirring. As the cream gradually heats because of the steam coming from below, it will become less consistent and easier to stir. When the water starts to boil and you add the pasta, put the plate back on and add the grated cheese.

Stir continuously. The pasta will need about five to seven minutes to cook. When you think your pasta is nearly there, add the egg yolks to the mix and stir. Then what you will have to do is drain the pasta but do not rinse them in cold water or discard the bowl you boiled them in. Take the plate with the cream mix and set it aside, drain the pasta in the sink then quickly put the pasta back into the still hot bowl and add the cream and egg mix over the pasta. Start stirring like your life depends on it.

Now, the eggs you added when the pasta was almost finished are not cooked, but the heat from the bowl and from the drained pasta will cook them to the perfect temperature without the eggs becoming crusty.

Stir and mix the entire dish, then serve immediately. This dish is best served hot, as the white sauce will not be as tasty when it dries.

Just remember that what you're doing is that you actually pre heat the cream and cheese and you cook the eggs right into the hot pasta. The entire dish takes about ten minutes, it's extremely fresh and very consistent.

How to Cook the Best Roast Potatoes

What you need to do first is pre-boil the potatoes. Clean them and slice them if they're too big in chunks. Not too big, not too small. If they're too small chances are they'll mash together and if they're too big they will be undercooked or raw on the inside. I assume you know your potatoes, so cut them in slices that will not endanger your food in either way.

When you boil them add a bit of oil and salt to the water. Oil will make them absorb anything easier later. While you do that heat up the oven at about 200 - 250 degrees and ready a pan. Next you will need to grease that pan with whatever strikes your fancy. Olive oil is the healthiest thing. Next comes butter, which is my personal favorite. Cut off a chunk and throw it in the pan and spread it around evenly on the bottom of the pan and the sides. For an extra crunchiness, use goose fat. Goose fat is not that health but it will make your potatoes heavenly tasty and crispy.

Let the potatoes boil for about 7-10 minutes. You don't need to actually boil them through only pre boil them so they're ready to absorb anything you throw at them. By staying in the oven they'll cook all the way through, so if you boil them too much at first they'll just mash. It's important you put the potatoes in the pan on a single layer, so every one of them is resting on the bottom of the pan, not on top of another potato. Put them in the oven for about 20 minutes. When you take them out you'll see a crispy crust developing on their upper side. Now comes the best part, the actual tricky part, which is the key element of these potatoes.

Take out a masher and gently press them. You don't need to mash them, only open them up a bit. Due to the crust they should crack without mashing. Now take a bit of vinegar and pour it over the potatoes. It's vinegar, so be careful with quantities. I'd say a tablespoon, perhaps two, depending on how many potatoes you've got in the pan. Also add rosemary or thyme, not both, salt and pepper and a couple of garlic cloves. Put that thing back in the oven for another twenty minutes. You don't need to stir or anything. Take out and serve. I guarantee these are the best roast potatoes you've ever eaten.

How to Cook Shiitake Mushrooms

The Shiitake mushrooms have a certain chemical component in large amounts called guanosine monophosphate. This is actually the base of the flavor which actually stimulates the taste up to the point they developed a word for it: umami. Up to now it was salty, bitter, sour, sweet, basically what the human mouth could identify. Now it's umami as well. Since they bothered to unveil a whole new taste, Shiitake must be taken in consideration as a serious competitor for any other mushroom out there.

Therefore, Shiitake mushrooms are perhaps the most aromatic mushrooms known to man.

They will liven up any dish you put them in and they are extremely healthy. They contribute a lot to the immune system, lower cholesterol and side they're incredibly meaty and rich in protein they can be used as a viable substitute for meat. They are all grown organic, because there's no other way really to grow Shiitake, which is a good thing for people who like their food grown raw and natural, without the chemical add-ons the current world is so fond of using.

Shiitake may come in two forms: raw or dry. There's no difference really, they cook the same and they taste the same. You can buy raw and dry them yourself. Which again is a good thing, because they don't need any other ingredient to prolong their life in dry form.

You boil them as follows: pour boiling water over them, cover then wait for 20 minutes. It's pretty simple. Discard the stems afterwards. The stems are not really bad but they're very hard and woody and you're better off without them. Or you can cut them off and use them in your next stock.

The recipes are no different than any other mushroom recipe: olive oil, garlic and herbs on a grill will do just fine. Or go all Asian and serve them on a plate of rice with oyster sauce to match. The only thing that's different is: do not throw the water you boiled the Shiitake in. That water is exceptionally tasty and full of umami, so you'd better boil some rice in it, or use it in soups or stocks, it will definitely be a cornerstone for your cooking.

They can also go well on side dishes too, even though I'd strongly suggest Shiitake as a main component for people who would like to turn vegetarian as it makes the transition from meat-filled dishes to no-meat-filled dishes seamlessly.

Does Cheese Make Your Teeth White?

We think of cheese as a good pairing for wine and even as a good match for a sweet or rich dessert like hot apple pie. How about cheese as an antidote for the staining and discoloring of your teeth that all those sweet and acidic treats can bring?

Cheese Neutralizes Acid PH

Hard Cheese like Cheddar contains alkali. It helps neutralize the pH of the mouth after imbibing in wines for dinner or for holiday cheer. It also helps stimulate saliva production, which in itself reduces the mouth's acidity. So serving cheese with wine is a perfect pairing not just for the taste, but for the health of the mouth as well. It must be a hard cheese to accomplish this, however. Soft cheese like brie, camembert or feta will not have as much as an effect.

It should be noted that many things increase acidity in the mouth (and hence, staining) and can be balanced out by eating a simple block of cheese:

· Wine, red or white

· Fruit juice

· Coffee or black tea

· Cherries or other berries

· Cola

The acidic environment is unhealthy for the mouth because it is healthy for types of bacteria you do not want growing in your mouth. So, eating just a small piece of cheese is going to neutralize this environment, and render the environment negative for this bacteria.

Calcium and Phosphate Increase Health of Teeth

Cheese, along with other dairy products like milk and yogurt, contains a high level of calcium and phosphate. The calcium and phosphate in cheese re-mineralize the surface of the teeth, helping them to look healthier and whiter. The healthier one's tooth surfaces are, the whiter they will appear, and the more impervious to stain they will be.

In learning about staining our teeth, it's interesting to note that anything that will stain a white t-shirt will stain our teeth. Drinking a glass of water after eating staining foods helps to wash the matter away from our enamel in the same way that saliva helps.

Hard Cheese Helps Clean Teeth

Cheddar and other hard cheeses actually have a cleansing action and helps to remove food particles from teeth by their crumbling texture. So the process of eating the cheese actually helps in some small way to clean the teeth.

According to a study by the Academy of General Dentistry, it takes only about 1/3 of a slice of cheese to elevate pH for 30 minutes after eating and this creates a "mouth-saving effect" of neutralizing the acidic pH that would damage enamel. The other essential effect that is created by eating cheese is something called "sialogogue," which refers to the salivation creating properties of the cheese. The impact of increased salivation helps render the acidity in the many foods listed above powerless. The study found that cheese actually protects your teeth from acid erosion.

Homestead Bread Making

Bread has been a staple among all races for centuries. A few ingredients can turn into a delicious loaf. Flour, Water or milk, Yeast, and butter or oil are the basic needs of bread. Not only do the ingredients effect the final product, but the processes do as well.

There are 3 main types of bread: Savory Breads, Sweet Breads, or Quick Breads. Yeast is an extremely important ingredient when it comes to bread making. It's what makes bread "bread." Yeast gives bread volume and a "yeasty" flavor and smell... in the right conditions. An important thing to remember is to "proof" (make active) the yeast in warm, sweet water.

In other words, the water cannot be cold or too hot, or else the yeast will die. As for the sweet water, mix the sugar, honey, or whatever sweet product your recipe calls for with the yeast and warm water. If you follow those rules, you'll have no problem making yeast breads.

For a Sweet Yeast Bread, you can make something like Cinnamon Buns or an Apple Danish. Sweet Yeast Breads are basically a yeast bread with an extra sugary substance like fruit or a sugary glazed topping. Your generally taking a regular yeast bread and bringing a little sweetness to it. Chocolate can also be added to Sweet Yeast Breads. YUM!

A regular Yeast Bread can be anything from Sourdough to Foccacia to Bagels. The liquid/flour ratio as well as the fat and yeast content sets yeast breads apart. With a more "liquidy" dough, the loaf can turn out more airy like Foccacia. As for the fat content, Olive Oil is GREAT for Italian bread, whereas butter is better for a denser loaf of bread. For a "time consuming" bread like Sourdough, a Sourdough starter can be made, which is later added to the regular ingredients. There are so many different factors involved in making Yeast breads, so with a little variation, the Yeast bread types are endless.

Quick Breads are breads done, "quickly." Those type of breads use baking powder, baking soda, or a higher amount of yeast. The problem with Yeast is that it takes time, and if you need bread right away, you should probably look to a quick bread. Quick bread examples include: Flat, Coffee Cake, Irish Soda, and Zucchini.

Out of all the ways to stretch a dollar in the house hold, this is the tastiest. Make a few loafs a week for less than the cost of one at the store. Not many things will go better with a nice hot bowl of soup. I quite enjoy sitting with a fresh loaf and dip it in my cup of coffee. That might sound weird but trie it if you never had it before.

There is nothing like walking into a house with a heavenly smell coming from the oven. It's easy to make fresh bread. Bread is a blank canvas and you can make it your own with a little knowledge of the basics of bread making!

Garlic Is Good For Your Health

Garlic dates back to over 6000 years ago and is native to Asia, Africa, Europe and the Mediterranean region. There was a time when garlic was so highly priced it was used as currency. The Egyptians worshipped garlic, clay models of garlic bulbs were found in the tomb of Tutankhanem. American snobs who frowned upon the use of garlic, thinking its only for the poor class, now consume over 250 million pounds of garlic per year.

When I was a child I disliked the smell of fresh garlic. I am sure it was an important ingredient in my mother's kitchen but as long as I did not smell or taste it, I wasn't any the wiser. I remember looking on in utter amazement with my face all screwed up in disgust, at an aunt who loved to eat grated raw garlic sprinkled with olive oil on bread. With every big bite into the garlic bread she would roll her big eyes around with pleasure and say as if to convince herself, 'hhhmmm, it's sooo healthy.'

In New York sometimes during summertime when there were many Chinese, Asians or Italians, or maybe just anyone who ate a lot of garlic, in the underground carriage, the smell of garlic could knock you over like a feather. I started playing with the exercise of how long I could hold my breath to avoid the strong odor of garlic. It was a known thing that couples would make sure that both eat garlic so they wouldn't smell it on each other.

Later during my travels and eating out in an authentic Japanese restaurants, where you sit in a group of perhaps 8 or 10 people, at a table in U form, so you can watch your cook prepare the dishes you ordered, I watched with interest, how the cook would slice the garlic clove and grill these first and then added the meat or whatever else the menu was.

I started gingerly to befriend garlic, and now I use garlic with great vigor copying that Japanese guy. And you know what I finally understand my aunt of those old days. She was right garlic after all. Garlic is very healthy for you. I made a huge discovery, garlic rocked!
Just look at the benefits.

Garlic is an excellent source of vitamin B6 and vitamin C, of manganese and selenium. It is also a good source of minerals, such as phosphorous, calcium, potassium, iron and copper.

Many of the perceived effects of garlic are thought to be due to its active ingredient, a sulphur-containing compound called allicin. Garlic reduces heart disease, cancer and cholesterol levels. Recent research studies have found that garlic can reduce blood clots and heart attacks. Garlic also widens the blood vessels and so lowers blood pressure. What more garlic has a long history as an infection fighter, against fungi, viruses and bacteria. It is also used to cure warts and insect bites and is anti-oxidant. Sometimes its called 'Russian Penicillin' I suppose it was a Russian doctor who thought of that one.

The sad news is it is believed that cooking the garlic inhibits some of the medicinal properties, some but not all. Now I know why Mediterranean cooks use so much fresh garlic in their salads and sprinkle it over other cold dishes. The recommended daily amount of garlic ranges from half to one full clove per day. Too much garlic can cause indigestion, intestinal gas and diarrhea.

Go ahead be adventurous and do yourself a favor. Use fresh garlic for your salads, a grated small clove will do the trick, and you will not smell of garlic. And here's a trick eat a couple of leaves of parsley and that will diminish the smell of garlic. A few seeds of cardamom, fennel, and/or anis, also does the trick. But don't over do it or you will stink of garlic out every pore.

Caution: Do not save half unused clove, bad idea. And once you break the head of garlic, it reduces its shelf life to a few days. Do not buy garlic that is soft, it's got to feel hard and store it in an open container, in a cool dark place, room temperature, away from sunlight and heat. Depending on the variety a whole garlic bulb can keep fresh from 2 weeks to 2 months.

Garlic toast bread is easy to make and to serve when you have surprise guests or when you want a quick snack. Cut long slices of bread, ciabatta, or Baguette, you know the one the French buy and walk home with it under their arm. Mix some olive oil or butter with basil and a pinch of salt, spread on the slices of bread and either bake in an oven or put under the grill until golden, excellent to eat with a glass of red wine. Please do not gulp the wine down as if it was soda water as one sees actors do on TV. Wine, red or white, is meant to be sipped slowly, to enjoy the flavor!

Why Antibacterial Spray Is a Smart Purchase for Any Business

What ever business you run it is imperative that you invest in antibacterial spray. A clean establishment is the cornerstone of any successful establishment, whether it may be a hotel, restaurant, hospital or private office. Bacteria can harvest anywhere and you want to make sure that nobody gets ill at your establishment. The government holds high standards in terms of how clean a public place may be, so you need to make sure you have an effective cleaning system. In this article we will explain some of reasons why purchasing antibacterial spray is a smart decision for any business.

Start as you mean to go on

Behind any great business is a clean working environment. Therefore it is imperative that any business purchases antibacterial spray. Imagine going to a hotel for a holiday and getting sick simply because the employees failed to kill the bacteria there. If this was not a one off and happened on numerous occasions then word would get round about the poor cleaning habits of that hotel. In time the business could close, that's if the health authorities had not done it themselves. You can see how just one mistake of not investing antibacterial spray could put a business out of operation. Remember as the saying goes you should start as you mean to go on. If you look after the health of your customers, they will look after the health of your business. It's as simply as that!

Reputation

In business reputation is everything and keeping your establishment clean is part of what makes a business shine. For example, if you own a restaurant it is important that your food preparation and eating areas are hygienic and bacteria free. Any issue that customers have with the cleanliness of your restaurant could soon be passed onto the authorities, which could result in your business being shut. Therefore make sure that you invest in quality antibacterial spray for the sake of your businesses reputation.

Price Is Not Everything

For most businesses. it has become critical to try and reduce outgoings as much as humanly possible. However, the problem with this is that it takes after from the idea of keeping your establishment as safe as possible. There are a number of things that you need to consider before you start looking at the price of your antibacterial spray. For example, do they sanitise, kill E-coli and do they meet the requirements of official standards. If the answer is yes, then certainly shop around to find the cheapest price. However, nowadays business owners sometimes get wrapped up in reducing their outgoings as much as possible that they simply forget about why they are actually buying these cleaning chemicals. Do not treat them products like other office equipment items, see them as a necessity for operations.

In all, buying antibacterial spray is a very smart decision for any business. Having a clean establishment is the start of any good business. If you get this right it will provide you with more time to focus on other aspects of your business. Also remember to not solely purchase a cleaning product based on price, while you will want to get good value, make sure that the products are efficient at doing their job.

How to Make Goat Cheese in 3 Easy Steps

Goat cheese is super healthy. Among its many benefits, calcium can assist in the burning of fat and goat cheese is high in calcium. It's high in protein and probiotics and is also suitable for those who are lactose-intollerant.
It's not difficult to a make homemade version in a few hours. And it tastes really great when used in recipes.

1. To make homemade goat cheese, fill a saucepan with organic goat's milk. Heat the milk gradually until it reaches 180F. Watch it closely. Remove milk from heat.

2. Stir in fresh lemon juice from 2 lemons. Let the milk stand until it curdles, about 20 seconds. (Don't expect curdles, like cottage cheese curdles. Add a "little bit" more lemon if needed. Line a colander with SEVERAL layers of cheesecloth. Several layers are necessary so you don't lose any of the cheese through the soggy cloth. Place colander over a large bowl to catch the whey drips.

3. Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon. Set over a very deep bowl. Allow the whey to drain from the milk until the milk acquires a soft, ricotta-like consistency. It takes at least 2 hours. Transfer to a bowl and use as required.

How about using your homemade goat cheese in this simple hors d'oeuvre:

BRUSCHETTA WITH GOAT CHEESE, ROASTED RED PEPPER AND FRESH BASIL
Serves 4
1 large red bell pepper 1
1 cup soft goat cheese, room temperature 250 mL
4 (3/4-inch/2 cm thick slices country bread, halved, toasted 4
16 fresh basil leaves 16

Preheat oven to 375F (190C). Char bell pepper under broiler until blackened on all sides.

Enclose in paper bag 10 minutes Peel and seed. Cut pepper into 1/2-inch-wide strips.  

Spread cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet.

Bake until warm, about 5 minutes. Top each toast with 2 basil leaf strips and serve warm.

Suggested Wine: This hors d'oeuvre requires a white wine with refreshing acidity to complement the tanginess of this cheese. A wine with fruitiness is also beneficial, as the roasted red pepper provides a fruitiness to match. Examples include, Brut Champagne, New Zealand Sauvignon Blanc, Canadian Pinot Gris, Portuguese Vinho Verde, Italian Orvieto or Cortese di Gavi or Pinot Grigio, Spanish Viura. Pair the wine's acidity to the tanginess in goat cheese and balsamic.

Is Modern Food Packaging Becoming As Dangerous As Bad Food?

The EFSA, European Food Safety Authority is consulting with relevant interested parties as to the safety of Bisphenol A, which is used in the manufacture of polycarbonate plastic which can be found in such items as reusable drinking bottles, food storage containers and in the epoxy lining of some food and drink cans.

Bisphenol A, already has an EFSA defined TDI (Tolerable Daily Intake) which is assumed to be the safe level of consumption for the average user, but following recent tests on animals and humans the EFSA are recommending this TDI level be reduced as links have been found with liver, kidney and mammary gland damage, indeed the TDI when applied to some mice using a pro rata body mass to weight ratio proved critical in some instances.

The opinion also considered possible effects of Bisphenol A on the reproductive, nervous, metabolic, immune and cardiovascular systems, as well as in the possible development of cancer. Whilst an association between BPA and these other effects is currently considered unlikely, the EFSA concludes they may be of potential concern for human health and add to the overall uncertainty about the risks of the substance.

However despite these concerns the EFSA currently considers the health risk for all population groups to be low as they envisage the new TDI to be some 3-5 times higher than the average lifetime intake, but does this study take into consideration the changes in habits such as drinking direct from the can or eating far greater levels of takeaways or pre-prepared foods than was ever the case in past generations?

Does our modern food marketplace vastly increase our exposure to these BPA contaminated substances?
Plus do current statistics make allowance for the greater prominence of heat in our pre-packaged food intake, with goods such as hot coffees, burgers and takeaways?

Do life long usage estimates allow for the far wider exposure of the young to such products not only in terms of years of consumption but also in their higher regard for fashion driven consumables of the nature under consideration?

These issues and lack of any dynamic action from the EFSA bring other questions to the fore like is reducing the TDI level merely a political gesture in the absence of commercially viable alternatives?

Who is made aware of the change in TDI, who should be responsible to notify the public of these dangers and who is targeted to make any changes to reflect the raised concerns for public safety?

Food poisoning used to be simply about protecting foods from becoming injurious to health but it would appear that such concerns should now be widened to incorporate what we believed to be safe food packaging as well.

So it is my concern that based on the evidence received, modern food packaging may be becoming as dangerous as bad food and in some ways worse as the dangers may not become apparent until much later in life.

Hobson Tarrant

9 Deceiving Facts About the Food Industry

Eating healthy is always a good thing but don't be fooled by food companies that use marketing or loopholes to trick you into thinking something is healthy when it actually isn't. Before the 1950's the average consumer wasn't much concerned about the nutrition of their food. However, in the 1960's companies started to notice consumers taking notice of what they eat. Let's visit the top 9 Deceiving Facts the food industry doesn't want you to know.

9. Sugar Free Products

It's easy to blame sugar as the cause for the rapid increase in the countries obesity problem. However, the truth is we need sugar in moderation as part of a balanced diet. The biggest trick the food industry uses to say a product is sugar free has to do with chemicals. Sugar free sweeteners are some of the most toxic things we can consume and have been linked in an array of troubling health conditions. Look for products that use natural, unprocessed sugars like maple syrup or honey and avoid anything with high fructose corn syrup and artificial sweeteners.

8. Trans Fats

The US FDA's guidelines state that any food product with an amount of fat under 0.5g per serving can be listed as 0g on the packaging. If you take a look at a lot of frozen and prepackaged foods you'll see they print "0g Trans Fat" in bold on the front of their products. Simply look at the nutrition panel to see the ingredients to get the bigger picture. If they list any type of hydrogenated oil you can be sure this product will fail lab testing for 0% trans fat.

7. Serving Sizes

The easiest way for any food product to look healthier is by manipulating the serving sizes on the nutrition facts panel. If the item is something that most people would consume during one sitting logic says this is one serving. However, it's not uncommon to find more and more companies decreasing serving sizes because they count on you not noticing. If the item says "servings per container: 3" you have to then multiple each listed nutritional fact item by 3!

6. Luxury Labeling

Would you pay more for a Mercedes than a Honda? Food companies know you would so they spend a lot of money on fancy packaging and marketing to turn that $2 can of spaghetti sauce into a $6 jar. The easiest way to ensure your money is going into a quality product is by comparing the ingredients on two similar items.

5. Peaches

Peaches easily bruise and are a favorite fruit of insects. This is why companies soak them in chemicals before shipping them to your local grocery store. It's always a smart idea to purchase only organic produce but if you can't make sure you wash these items aggressively before consuming them.

4. Defects

The US FDA has guidelines for unavoidable defects in food items, which they claim present no health hazards for humans. Taken straight from their handbook, canned mushrooms are allowed to contain 20 or more maggots of any size per 100 grams and golden raisins can contain an average of 1,250 or more insect fragments per 10 grams.

3. Aluminum Cans & Plastic Bottles

The chemical known as bisphenol A (BPA) is used to provide an anti-septic function to the food products it contains. Studies have shown BPA puts children and adolescents at greater risk of heart and kidney disease. The US FDA has since banned the chemical in food packaging but this hasn't stopped companies whom make aluminum cans. In order to avoid BPA and other dangerous chemicals, choose glass whenever possible.

2. Ground Beef

Ground beef is made by gathering waste trimmings from multiple cuts of beef. It is then exposed to low heat so the fat can separate and finally sent through pipes to be treated with ammonia gasses. The US FDA allows beef products to be treated with ammonia to "clean" the meat from bacteria. Small batch and local beef producers follow different guidelines. Try to purchase meat locally when possible, from responsible organic farmers.

1. Bugs

The cochineal is a scale insect that produces carminic acid which is used to make food coloring. The bugs themselves are actually crushed to produce a vibrant red color used in food items most famously Starbucks Strawberries & Crème Frappuccino a few years back.

Cochineals are considered safe for food consumption; however, many may be disgusted and concerned about eating a living thing.

How to Get the Best Benefits From Your Juicing Process

f you are looking for a great way to get the most energizing and nutritious meal substitutes or snacks, consider juices. We do not mean the pre-made juices on store shelves. Though there can be some that are wholesome and made with the best intentions, there is absolutely nothing like homemade juices.

You can make them with fruits, vegetables and herbs. You can use them to get the best nutrition or to simply detox your body through the use of enzymes, nutrients, and fiber. You can also use healthy homemade juices to lose weight. Just remember to place an emphasis on:

• Organic foods
• High quality foods (as fresh as possible)
• Balanced combinations
• Excellent nutritional value

Why would these things make for healthier juices? They are the storage areas for many of the macronutrients - which include protein, vitamins calcium, carbohydrate and fat - that are essential to bodily health. They are called "macro" because we need balanced quantities of them.

The pulp and fiber will provide the materials that provide energy, and which support metabolism. In addition to the macronutrients, there will be dietary minerals, vitamins, water, and what food experts call the essential nutrients. These include the many vitamins, amino acids, and minerals that are so essential to proper bodily functions and optimal health.

Remember too that a lot of the so-called "waste or pulp" materials from your healthy juicing habits can be used for many things such as, pasta paste, veggie dips, veggie burgers, soup's and many others you can even give them to your pet or if you love gardening it's the best compost for your plants.

Remember too that you don't want anything used for juicing to sit around the refrigerator for too long as it will lose out on nutritional value. Fresh foods are ideal, and trimmings in the fridge a day or two should be fine as well.

Also remember that you want to create juices that offer complete nutrition - or as complete - as possible. Make mixtures that offer a solid dose of vitamins, and always keep in mind that the juicing process is going to help to retain many of the enzymes, as long as the foods are not exposed to too much abrasion and friction.

Why? This creates heat, and heat is the enzymes worst enemy. While a moderate amount of grinding will not put food at risk for a loss of nutrients and enzymes, really grinding things for a lengthy period of time is going to degrade them. So, just remain aware of this issue.

You need to consider these issues too because you can use non-organics and less than ideal foods for juicing, but you will be consuming drinks that do not contain the value you had intended. Remember that some juices are a bit higher in sugar and you don't want to drink a lot of fruit juice without also getting more than a quick burst of sugar energy and little nutrition.

Choose fresh, organic, and healthy foods, handle them with care and respect, and you should get great results.

What Is Considered a Healthy Smoothie?

Not quite dessert and not quite juice, smoothies are something that people really love. Unfortunately, not all smoothies are as healthy as they could (or should) be because people have added a lot of sugar, dairy, and other foods that bump up calorie, fat, and additive amounts. When all of the non-essential ingredients are added it can also reduce the value of the more wholesome foods by interfering with absorption and even neutralizing things like enzymes.

For instance, taking a nicely balanced combination of fruits and greens and then adding a sugary and artificially flavored yogurt to the mixture is going to offset a lot of the healthful balance. A dairy like texture is easily created using frozen fruits, a few ice cubes, or a bit of silken tofu.

It is important for vegans and vegetarians to consider the use of smoothies during the day.

They can really help to offset hunger or to ensure complete nutrition, and especially when you are "on the go". Whether you use them as meal substitutes or snacks, they are full of whole food goodness. Just like your own juices, you can make smoothies with fruits, vegetables, herbs, and even nuts.

You will find that you can use them for nutrition, to detox your body, and to lose weight. And your recipes (whether "homemade" or from a reliable source) should place an emphasis on:

• Using the right blends of flavors and textures
• Offering optimal nutrition
• Relying on the best quality ingredients (including organic fruits and vegetables)
• Using minimal processing to prevent heating and degradation of enzymes and nutrients

The latter one is a big issue. As many people who use juices are aware, there is actually heat created during the various mechanical processes. This comes from the friction of the foods and the contact between the machine blades and the ingredients.

Though you may notice only that certain foods break down a bit - such as a frozen banana or an ice cube - the reality is that more than just blending is going on. You can safely use the technique to process the smoothie, just be sure you are not "over" processing and losing some of the value of the food.

You are going to great lengths to use organic foods to get optimal nutrition - even if you are using some of the "bits" discarded during food prep. You want to get all of the nutrients you can. Though you could use things like leaves of some vegetables in your smoothies, you still want to ensure they deliver optimal nutrition. Using organic, fresh, and healthy materials is the right way to the best smoothies.

Please consider these issues too because non-organics and less than ideal foods will not produce the healthiest results. Some smoothies are higher in natural sugar and you don't want to make them, drink them, and realize that the foods used were just too low in nutrient count to be worth the calories.

Boost Your Energy by Eating the Proper Snacks

When your diet is full of nutritious and vital foods, it is likely to contain a lot of snack options.

A banana, orange, handful of raw nuts, bunch of raw veggies, and so many other unprocessed foods are part of your "every day" way of eating.

You can add a bit of zing to snack time, however, by making recipes that use mostly raw foods to create unique treats. In fact, you should gather a good list of "go to" snack recipes that put an emphasis on the superfoods of the live and raw food categories. By doing so, you guarantee that you can enjoy a regular array of high-protein nut and seed snacks, super nutritious fruit and veggie snacks, and even some pretty convincing "sweets" too.

For instance, you will eat three "square" meals each day. This is not enough to give you the number of calories required, nor will this supply you with the nutrition your body demands.

Skipping meals can also have a negative impact on your body, and so you need to have a regular supply of healthy snacks on hand.

Now, a lot of people - even those of us who love whole food snacks - could get bored with seasonal fruits, prepared nuts, and the freshest vegetables. Rather than reaching for any sort of processed foods, however, you can just whip up a batch of snacks to put in the pantry and "peck away" at over the course of a week.

For instance, why not make "gorp"? This could be any blend of grains, nuts, dried fruits, and some carob candies. You might up the "treat" factor of this blend and combine it with oil and honey to create homemade granola treats or "cookies". Many granola snacks can also be blended and formed into cookie and cake like snack bars too.

Of course, if you want a real boost of energy without a lot of standing around and chewing (and there are times when a ten to fifteen minute snack break is not possible), there is little to compare with smoothies and juices. Made from fresh fruits, vegetables, and other ingredients, they are like liquid vitamins when made properly. They are packed with enzymes and can be as sweet or savory as you desire.

There are also some alternative snacks that few consider and yet which can give a huge amount of nutrition. For instance, roasted nuts and beans with spicy or sweet blends of flavorings can really replace the "junk food" options like pretzels, chips, and seasoned nut mixtures. You would get that salty or sweet "fix" and yet avoid all of the artificial nonsense and unhealthy preservatives.

Remember, however, that all food begins with the raw ingredients, and if you skimp on quality here it is going to decrease the value of the foods and snacks you create. So, always use the freshest, healthiest, and organic foods you can find and afford. Your taste buds and your body will thank you!

Five Ways to Keep Food Safe

Food safety is of utmost importance to staying healthy and avoiding preventable illnesses. Whether you're buying produce at a grocery store or a meal at a restaurant, it's important to follow these five safety tips.

Buy Fresh Food Safely

When buying food, it helps to know when fresh food appears ripe or over-ripe. Avoid produce that needs to be refrigerated unless it is in a refrigerated case or in ice. Cut fruits and vegetables generally require refrigeration, as their skins help stave off bacterial contamination. Avoid overly bruised fruits and vegetables, and keep an eye on expiration dates for packaged foods.

Store Food Properly

Store all cut foods in the refrigerator, as well as any dairy items and meat. It's very important that you not place meat on a higher shelf than vegetables, because blood or drippings from raw meat can contaminate vegetables, which can make you sick when eaten. Sometimes cooking eliminates all blood-borne pathogens from contaminated vegetables, but it's better not to take the risk.

Prepare Your Food Safely

Washing your hands and your food can prevent most food-borne illnesses, but it's also important to prevent cross-contamination. For example, you should never cut up chicken on a wooden cutting board, as salmonella bacteria can seep into the permeable surface of the wood. Use a plastic cutting board for all meat to keep it safe, and wash it thoroughly before cutting vegetables on it. Don't cut raw meat and then use the same knife for vegetables without washing it between uses.

Order Safe Restaurant Food

When ordering food at a restaurant, remember that you can get sick from eating raw fish or under-cooked egg dishes. If you must eat sushi or sunny side up eggs, be sure to order them in a restaurant you trust, which should have its food safety certification posted visibly in a conspicuous location. Scan reviews and health code violations--these are publicly available--periodically to see if your favorite restaurant is a culprit of unsafe food handling. And of course, trust your instincts. If the place seems dingy or you catch a glimpse of the chef returning from the restroom without washing his hands, steer clear.

Cook Foods at the Right Temperature

Meat, especially chicken, pork, and fish, need to reach a particular temperature before they can be safely eaten. Make sure you know what the safe cooking temperature of a particular meat is when cooking, and use a meat thermometer to ensure that the food is safely cooked. When cooking chicken, be sure no pink is left in the flesh while cooking. The safest way to ensure your food safety is to use a meat thermometer and cook it past the safe temperature.

Eating different dishes can be a very pleasurable experience, but you need to stay safe. Whether you're cooking in or eating out, it's important to make sure your food is safe and healthy to eat. Using these tips will help you enjoy your favorite foods and try new ones without sacrificing your health.

How To Determine A Fine Dining Restaurant

Some classic poet from an era gone by wrote a poem with a phrase something like "a rose by another name". Some interpret this to be "a rose is a rose is a rose". Maybe that was true in the Victorian Age but not so today. You cannot call a daisy a rose and have people buy into the idea. You might be able to fool them once, but never the second time.
Take fine dining restaurants, for example. Someone can build a beautiful restaurant with all the bells and whistles, but if the staff hasn't been properly trained nor has very little experience, and if the chef's background is only being a short order cook, the owners can call it a fine dining restaurant, but the patrons will call it a joke. This is not upscale dining.

In order for location to really be considered upscale, the chef must be classically trained and have served a stewardship in some of the country's -or world's - best restaurants. These can be free-standing eateries, small chains of upscale dining, or four star restaurants in expensive hotels. Not only should the menu be filled with unique and flavorful selections, the presentation of the dishes must be superb. When your order arrives at your table you might consider it sinful to eat such a masterpiece.

A fine dining restaurant, even if it is modestly priced, is definitely not going to have chopped steak (hamburger) and steak fries (French fries) on the menu. A rose by any other name is still hamburger. You should see dishes like Herb Crusted Filet Mignon, Steak au Poivre or Pan-Seared Filet with Cabernet Sauce. The Colonel will not be dropping by his extra crispy for a chicken dish. Rather, you will find such wonderful selections like Tumeric Chicken with Sumac and Lime, Chicken Marsala and Chicken with Herb-Roasted Tomatoes and Pan Sauce.

Naturally there would be several lobster favorites including steamed whole lobster or broiled lobster tails. The upscale dining restaurant would definitely have several wild salmon entrees and maybe a fresh catch of the day served in a special way.

No fine dining restaurant would open without a complete and wonderful wine cellar and an experienced sommelier to make suggestions for a wine to accompany your meal. You may not know the difference between a Cabernet Sauvignon, Zinfandel or Bordeaux, however your sommelier will know what is the best tasting and the perfect complement for your meal.

He or she will know the best vintage dates. Since there are not very many wine experts in the community, it is a nice perk to have someone knowledgeable make suggestions that are ideal but never condescending.

If you still have room for a desert after your fine meal you might see selections like Chocolate Cheesecake, Red Velvet Fusion Cake or Tiramisu. Then you may end your dinner with a cup of gourmet coffee or an after dinner aperitif.
This is what upscale dining is all about!

A Prime Steakhouse Can Also Be Considered Fine Dining

A restaurant is considered a "fine dining" establishment if it serves absolutely delicious meals, has impeccable service and offers an ambiance that enhances the dining experience. Certainly prime steakhouses that offer steaks from the top 2% of prime beef found in the US could qualify initially.

However, you would need to take a peek at the rest of the menu. It doesn't have to offer everything under the sun but it does need to be varied in order to please different palates. You know for a fact that the restaurant serves prime filets, T-bones and rib eyes, but it must also have selections from the ocean like lobster tail and salmon. For the bird lovers there must be one or two fowl selections like game hen or quail. Plus there must be at least one rare dish like lamb.

It is rare to see a fine dining restaurant serve beer in a bottle to the table. While some patrons prefer beer, most of the time it is served in a chilled glass. The wine selection does not have to offer hundreds of choices, but what is offered must be above reproach. There should be choices that go with red meat, white meat and fish dishes, or both. For the special occasion there would be several choices of champagne.

The staff at a fine dining restaurant is trained well beyond how the wait staff would be trained at a casual restaurant. They are not there to merely take an order and bring it to your table. They should be able to answer any question you may have about anything on the menu without having to check notes. It would not be unusual for the host or hostess hold a chair for a lady. A different server would remove crumbs from the table between servings. In short, the service enhances the dining experience. All servers are attentive without being over-bearing.

If you are going to a prime steakhouse for a fine dining evening, you should not expect marble floors and Tiffany chandeliers. The decor will be reminiscent of the food that is being prepared. No, there will not be old license plates covering the wall or a mechanical bull in the middle of the floor, but the decor will be hand-chosen to make the clientele feel comfortable and at ease. A fine dining restaurant could require coat and tie for the gents, but more than likely the prime steakhouse will want the patrons to enjoy their meals in casual attire as well.

You will know that the prime steakhouse you have chosen is a fine dining choice when you notice the attention that is being paid to all the little details. Your server may actually call you by name if you had a reservation. You will feel important. You will notice small things at the table like fresh napkins if you should leave for a moment or the freshness of the centerpiece or candle.

Fine dining can be modestly priced or expensive. When you finish your meal you will think it was worth every penny no matter how much you paid.

The Most Glamorous Valentine's Menu of All Time!

When it comes to serving luxury Valentine's Day meals, you'd naturally expect to find many first class recipes on a restaurant's menu. But the bar for quality in the world of fine dining has just been lifted right out of sight thanks to Michelin star chef Adam Simmonds who has devised an eight-course menu on behalf of GreatBritishChefs.com. He describes the menu as the ultimate "no expense spared" luxury dining experience. In total the meals cost a whopping £61.000. But what could possibly comprise such a meal?

The menu

This meal boasts £3.000 pounds worth of almus white caviar, a range of delicious South Sea oysters, including pearls priced at £6,000, and a large amount of edible gold leaf totalling £2,000.

The menu also boasts a range of other delights such as Bluefin tuna, although this is a controversial decision for Simmonds to make as many wildlife campaigners assert that Bluefin are nearing extinction. However, Simmonds has prepared another course in case of diners' objections, which contains Pickled Mackerel, Cucumber, Horseradish and Charcoal.

These may sound like pretty random ingredient for a chef to just throw together on a menu, but Simmonds has actually rather cleverly chosen a nobler of foods that are known to be effective aphrodisiacs with qualities similar to that of Viagra. Guaranteed to make Valentines a day more loved up!

But wait, there's more!

The menu also boasts all kinds of other rare and expensive delicacies, such as confit foie gras, smoked eel, rissotto with carbineros prawns, saffron, silver leaf and caviar roe.
Just to make things even more interesting, the desert menu contains gourmet vanilla and smoked chocolate with kopi luwak ice cream, providing a delicious finale to a truly exquisite meal.

Simmonds has claimed: 'Each dish has been created with romance in mind and to allow the spectacular ingredients to work their magic, in both creating delicious food and the perfect mood for romance.'

And to drink..?

If the food sounds luxurious, wait until you see the range of drinks on offer! First class wines and champagnes including a £17,000 bottle of La Romanee-Conti wine, and a £3.000 bottle of 1976 Salon Blanc de Blancs. In total the wine list costs a huge £30,700.

Creating the atmosphere

A Valentine's Day meal is not just about the food and drink though, it's just as much about the setting and atmosphere. Restaurants serving' menu also plan to cater for couples by supplying a range of romantic dining ideas which include covering dinner tables in rose petals, lighting rose scented candles, and providing romantic live harp music.

Any Valentine's Day meal should be an exquisite dining experience, but this menu is surely the one by which all others should be compared.

Frozen Meals - Can Be High Quality

Frozen food can be even more nutritious than supposedly fresh produce in a supermarket, a new study has found. Most of the fruit and veg found in the freezer, things like peas, are frozen very soon after harvest, so preserving the levels of vitamins and minerals. However, the long delays in getting fresh food from the field to the store often leads to a reduction in the level of beneficial compounds. In some cases fruit and vegetables sold as fresh will have been held in warehouses for months on end.

Prepared meal delivery services are getting more popular each day, catering to individuals who do not have the time or aspiration to make all their meals from home. Several meal-delivery websites want to lift eating-in to a higher level by delivering high-quality prepared dishes to your doorstep. Whether ordered to celebrate a holiday or as a gift, the food is billed as being as good as what's served in a fine restaurant.

This is made possible with blast freezing the meals which is a rapid form of freezing which minimises the damage and preserves food at a high quality. During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals and after defrosting, there will be no loss of liquid, firmness or flavour. The freezers are high capacity rapid air freezers with an air temperature of -35°C which quickly blast freeze the meals down to -18°C and guarantees a high quality, better tasting product.

Blast freezers come in a variety of configurations, from single-load freezers that freeze batches of products, to "continuous" freezers such as tunnel freezers that continuously freeze product as it moves through the freezer on a conveyor belt.

The New Zealand Cold Storage industry identified blast freezing as the most energy intensive operation in the frozen food storage industry, consuming 8.1 GWh of electricity in New Zealand in 2005.

The primary goal in blast freezing is fast freeze times. Fast freeze times are important for a number of reasons - the most obvious being production efficiency - getting the most production out of the least amount of production space is important in every industry.

However, the most compelling motivation is the economics of quality. High quality food products can be pushed into high price markets, but low quality products are left to the low price markets - plain and simple. Blast freezing is an effort on the part of frozen food producers to preserve as much of the quality as was present in the raw product as possible in order to position their products before the type of customers that are willing to pay the most for the very best quality.

Top Five Food Safety Myths

Recent years have seen a significant increase in the incidence of chemical and biological food poisoning in both developed and developing nations. Several factors including loopholes in current regulations, extensive pesticide use, and new strains of bacteria are responsible for this trend.

The food industry is also ridden by myths that undermine food safety at various levels. Here are the top five myths that contribute to the problem:

Food Poisoning Isn't a Big Deal - Most people believe that an upset stomach is the only consequence of unhygienic food. However, the World Health Organization estimates that there are more than 200 different types of food-borne illnesses that kill millions of people across the globe each year. More than 3,000 Americans die annually after consuming contaminated food, while many others suffer from chronic health issues such as kidney failure, arthritis and brain damage.

Antibiotic use is Rampant in the Meat Industry - Antibiotic use is one of the big issues impacting the meat industry, especially in the West. Most countries have regulatory bodies that work closely with farmers and veterinarians to minimize the use of antimicrobial agents while keeping livestock safe and healthy. However, widespread misinformation about antibiotic use in meat production has led to creation of new regulations which can have a potentially damaging influence on the industry and increase the risk of meat contamination.

Genetically Engineered Foods are Better and Safer - Genetic engineering does not improve the flavour or the nutritious value of the food. It does not lower pesticide consumption either. In fact, most experts believe that consumers do not benefit from it in any way. The products, however, are financially viable and beneficial to large corporations and some farmers.

Irradiation is Unsafe and Unnecessary - Irradiated foods have been tested extensively in the laboratory and found to be safe. Several reputed organizations including the American

Medical Association and the World Health Organization support it. Research has also indicated that though irradiation is not a replacement for good manufacturing practices, even "clean" processing facilities benefit from it.

Organic Food is Safe for You and for the Environment - While organic produce does not contain pesticides, it is not sterile. Many consumers skip washing organic fruits and vegetables before eating which can lead to gastrointestinal infections. Organic farming does not produce toxic waste but it is less productive when compared to conventional farming.

This can translate into more water and land usage. Most large corporations, therefore, import organic ingredients from other countries instead of relying on locally grown produce.

More research and awareness programs are essential. Professionals trained in food safety are in high demand, especially in food and supplement industries. Government agencies also seek their services to create awareness about the issue. Many students pursuing pharmaceutical courses consider food safety certification programs with specific goals in mind.

Effective and reasonable food safety practices play an important role in improving the overall quality of life. Farmers, food processing industries, regulatory agencies and governments should collaborate and develop such strategies for the future.

Red Wine and Mac and Cheese Good for Your Health

A fire is roaring in the fireplace warming your toes. You sip a glass of Amarone, all the while smelling the aroma of smoked provolone cheese melting in your Iron Skillet Italian-Inspired

Mac and Cheese. (Recipe below). Studies reveal that red wine, consumed in moderation and with meals, contributes toward a healthy lifestyle. Research shows that where the diet is high in fat, those who drink red wine with meals have a lower incidence of heart attacks. So, feel at peace in enjoying that glass of red wine and plate of stringy and delicious Mac and

Cheese, gourmet style!

In European countries, more than in North America, wine is considered a food. And in my opinion wine qualifies as a super food because of its outstanding health benefits. There are white grapes and black grapes. Within these categories there are many shades in between.

But grapes with black skin have significant health benefits.

I agree with the researchers and scientists who believe wine consumed in moderation is healthy and medicinal. Doctors suggest 4 ounces per day for women and no more than 8 ounces per day for men is considered moderate. Wine, in general, when consumed in moderation (defined by the American Heart Association as one to two four-ounce glasses a day) has proven through studies to promote longevity, all the while lowering the risks of heart attacks, heart disease, strokes, type 2 Diabetes, gallstones, cataracts, colon cancer and mental decline.

While cultivation and weather conditions of a wine region are important elements in the level of antioxidants in grapes, their genetic differences play a greater role. Darker grapes have higher levels of anthocyanin pigments. This gives them their red, purple and blue colours and adds to their level of antioxidant activity.

Purple grapes have more antioxidant power than red grapes, research now reveals. So

Cabernet Sauvignon grapes are believed to be richer in antioxidants than Merlot, at least according to a 2011 study published in 'Biotechnology & Biotechnology Equipment.'

Polyphenols are antioxidant compounds in grapes that influence their color and taste. A new 2009 study published in 'Food Chemistry' revealed a powerful relationship between antioxidants and phenolic levels. Of the 37 wines studied Cabernet had the greatest number of antioxidants.

Resveratrol is also an antioxidant in red wine. According to the National Cancer Institute, this antioxidant reduces the growth of tumors and the spread of cancer cells. In a 2003 study published in 'Drugs Under Experimental and Clinical Research' of the 19 red wines studied, Merlot had the highest concentration of resveratrol.

New research in Germany has shown that a compound present in darker grape skins and red wine called Resveratrol is believed to reduce the number of fat cells and may be used to treat and prevent obesity. In an article in Science Daily the article states, "The new finding is consistent with the theory that the resveratrol in red wine explains the French paradox, the observation that French people eat a relatively high-fat diet but have a low death rate from heart disease." "Resveratrol has anti-obesity properties by exerting its effects directly on the fat cells," Fischer-Posovszky said. "Thus, resveratrol might help to prevent development of obesity or might be suited to treating obesity." Guercetin is another antioxidant and is believed to help prevent lung cancer. Interestingly, drinking red wine in moderation also helps prevent tooth decay by hardening the enamel.

The polyphenols in red wine can also prevent gum disease. Red wines, more than whites, usually contain higher alcohol. Alcohol, when consumed in moderation, raises your levels of good HDL cholesterol and helps to prevent blood clots and protects your arteries from the damage caused by bad LDL cholesterol. The alcohol in wine has anti-bacterial power as well and can help prevent against the common cold. Remember, red wine and its alcohol is only healthy when consumed in moderation and with food.

So, cozy up to that fireplace and enjoy your glass of Amarone with your Italian inspired comfort food.

Cast Iron Italian Inspired Mac and Smoked Cheese

Serves 4
12- to 14.5-ounces of whole-grain pasta
1 tablespoon butter
1 1/2 cups milk
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
2 to 2 1/2 cups grated combined Smoked Provolone and, divided in half
4 to 5 tablespoons all-purpose flour
1/2 cup grated Parmiagiano

Preheat broiler. Bring a large pot of salted water to a boil (covered to speed things up). Heat a large cast-iron skillet over low heat.When the water boils, add the pasta and cook according to the package directions. Meanwhile, make the cheese sauce: Put the butter into the now very-hot skillet. It should melt, foam, and begin to brown almost immediately. Pour in the milk, then add the mustard, paprika, and salt, and whisk together. Set aside 1/2 cup of the provolone and Parmiagiano for topping the final dish. Begin to add the rest of the cheese to the skillet, one handful at a time, whisking between each addition. When it has all melted, sift the flour over the skillet, one tablespoon at a time, whisking after each spoonful.

Stop adding the flour when the sauce is thickened. Continue to cook the sauce, whisking constantly, until pasta is cooked. Drain the pasta well and add to the skillet, then remove from the heat. Stir pasta and cheese sauce together until fully combined, then sprinkle the top with the reserved grated cheeses. Broil until top is melted and bubbly, 4 minutes. Cool for a few minutes before serving.

Does Cheese Aggravate Acne?

All of your teen-age life, doctors and parents have probably been assuring you that what you eat has no impact on why your skin is the way it is. And now, here it is: Milk products are probably the singular most aggravating thing you can eat, in terms of your acne. A study of 4,273 teen-aged boys found an association between milk, milk products and acne.

Why Milk Products

Here's why: Much of the milk products we consume are produced by pregnant cows with tremendously high levels of hormones. Insulin-like growth factor (IGF-1) get passed on to the milk, and is converted to DHT and this aggravates acne.

There is no way to escape this. There's no such thing as hormone-free milk! What is advertised as such means no additional synthetic hormones were given to the cows. In fact, cows naturally pump a lot of hormones into the milk to help their calves grow. It's these hormones (primarily the IGF-1) that aggravate acne. This means whether all natural, organic or standard homogenized milk, none of them is good for your skin.

How Does This Work

When you eat dairy, it causes an insulin spike that causes you own liver to produce even more IGF-1, and that leads to even more acne. IGF-1 happens to naturally cause inflammation in humans and it happens to add to that inflammation in acne. Skim milk can be even more inflammatory than whole milk.

When you eat dairy, an insulin spike happens that causes you own liver to produce even more IGF-1. This leads to more acne. Dairy also causes the skin to produce a lot more oil, which the p. acnes bacteria feeds on. There is also a relationship between the excess oil acting like a glue causing dead skin cells to clog the pores, causing more inflammation and greater swelling and breakouts.
It's apparent that the hormone creates a cycle of inflammation and breakouts that is difficult to interrupt.

How To Intervene

Because one of the largest contributing factors is lactose. If you choose to continue eating cheese then you will find younger cheeses may be more prone to causing your acne to flare up. You should instead stick to dry, aged cheeses such as cheddars and Swisses.

Alternatives To Dairy

Try almond milk or coconut milk as an alternative to dairy. Do not drink soy milk, as this can be hormone disturbing in its own way. Remember that milk in some form is in a lot of processed foods, so read your labels. Though it is a huge step to consider giving up milk to break the cycle of an aggravating acne condition, it may be an incredible step out of a tortured life.

Why Does Some Cheddar Crumble More Than Others?

Cheddar cheese is famous for its uniform taste and texture. People seek after a particular brand or cheese from a region of the world because they have tasted a cheese from that area and crave the taste. Cheddar has with it a telltale texture as well. There is no secret: the more the cheese ages, the more it crumbles.

Why Does It Crumble

That is the real question. What makes one cheddar cheese crumble more than another?

That secret has to do with the cheddaring process, at least in part. Cheddaring is a process of cutting and cutting again, the curds that are going to eventually be the brick. They are cut into minuscule squares and stacked and stacked again over a period of time, and kept at a completely even temperature not to exceed 100 degrees F. This process is responsible for even taste, texture and moisture reduction in the cheese that all add up to the flavor being what it is.

Finally, when a knife inserted comes out showing the curds to have a glassy texture, the cheese is ready for pressing. This signifies that the minute curds are ready to be stacked, pressed with a weight, stacked again, pressed with more weight, and pressed again with yet more weight, until the blocks or rounds of cheese we are accustomed to seeing are formed.

Each time the cheese is weighted, more moisture is removed from it. This is what will eventually give way to the smoothness of the texture, and if aged correctly, to the crumbles.

Aging

It is actually lack of moisture, not moisture, that contributes the crumbliness to the cheddar, and that process of cheddaring means the moisture is taken from the cheese in the most even way possible. The aging process, originally done in the Cheddar Caves in Somerset, in the southwest of England, from where the name derives, is a similarly even process. This helps it develop this even crumbly texture, slowly, over time.

A young, immature cheese of less than a year is likely to be smooth and have very little crumbling to it. These cheeses will also have less bite, as taste judges would call it. This cheese is fine for eating, and is preferred by those who like a mild flavor. The more mature a cheese is, indicates the more years it has aged. A cheese can age for up to twelve years or more.

 Freezing And Crumbling

It should be noted that since freezing drastically affects the moisture content in all varieties, it will affect the cheddar the same way, creating much more crumbliness and damaging ability to slice the cheese. In tasting and conducting one's own study, it will become readily apparent that enjoying aged cheddar and developing a taste for crumbliness must go hand in hand.

What Cheese Melts Best?

What would you like to melt the cheese for? That is the real question. Here you will need the right cheese for the right job.

Sandwiches and Panini

The right cheese for this purpose is one that is full-bodied, that will not run everywhere out of control but that melts smoothly. You can also use this for stuffing into things like chicken or croquettes, and won't mind if it pulls into long strings, as this is the fun of these lovely varieties.

• Provolone
• String cheese
• Mozzarella
• Scamorza
• Fresh cheddar cheese curds
• Queso Oaxaca

Topping Soups or Tarts, Blending in Dishes

Many varieties fit in this category which represents the familiar soft types like Gruyere and

Muenster. They are easy to use varieties which add rich flavor to whatever they are augmenting and are easy to work with. These are the cheeses that are folded into bread dough. You use these cheeses in pastry dishes, but you might just as well find yourself mixing them with beans or potatoes.
· Brie and Camembert (must have rind removed)
· Cheddar
· Gruyere
· Emmentaler
· Asiago
· Fontina
· Havarti
· Gouda
· Muenster
· Monterey Jack
· Blue Cheese
· Parmigiano-Reggiano

Frying or Baking

There are a few cheeses that are used in and of themselves to cook in dishes because they soften when cooked but don't lose their shape or flow. They are like this because they are high in salt or acid, or they may be high in whey proteins. They are used more in other cultures than the American cooking.

· Cottage cheese
 
· Halloumi

· Ricotta

· queso blanco, ranchero, queso fresco, cotija

· Feta

· Fresh goat cheese

· Indian paneer

· Parmigiano-Reggiano

Making Cheese Sauces

The easiest way to work with cheese to melt it in a uniform fashion is to melt it into a sauce. In this case there are really four main principles to follow:

1. Create a roux of flour and butter and make your sauce to the thickness you desire before adding cheese

2. Always buy your cheese in block or curds and grate it yourself, never buy pre-grated cheese.

3. Have your cheese at room temperature before you grate and add it to sauce.

4. Be gentle with the heat. Heat only until the cheese melts. Overheating will cause the cheese to release fat, creating a greasy and/or stringy sauce. This cannot be corrected for!

An important note, especially if you are new to working with melted cheeses, is to use the cheese your recipe calls for. Cheeses are very complex and while it may seem that you can substitute one for another, this is not always so. Until you are very familiar with the qualities of many different cheeses, stick with the recipe, at least when company is coming.