To start off with, diet or lower fat percentage products have been adjusted so they have less calories, sugar or fats. This is for those who are calorie conscious and wish to lower their body weight or prevent excess fat gain. Often this is accomplished especially in drinks, by removing the sugar and substituting it with a chemical alternative. An example of this would be aspartame, which can be found in almost all sugar free or reduced sugar drinks. So what is the harm? They have been linked to increasing the likelihood of you developing certain cancers.
The low fat foods such as butter have also been chemically changed to reduce it. Butter in its natural form is ‘x’ amount of calories so to change it requires specific processes which can be adverse to your health. A general rule is to eat a Neanderthal diet, which briefly is eating the foods that we have eaten for the past few million years or so, avoiding packaged foods and eating natural. Modified foods are, like sweeteners, not good
Shirataki noodles are made from flour ground from the bulbous root (or corm) of the Konjac plant. This flour is known as konjac flour and is not a carbohydrate like traditional flour. It is 100% soluble fiber which is combined at a ratio of 3% to 97% water to create a solid gel. When left in blocks this gel is called konnyaku. When formed into noodles it is called shirataki which means ‘white waterfall’. Traditional konnyaku is grey in color from the addition of seaweed to the mix.
Konnyaku and Shirataki are effectively calorie free since the human body is incapable of converting fiber into energy. Even if konjac flour were a traditional carbohydrate, a 100 gram serve of shirataki would contain only 12 calories based on the three grams of fiber it contains and the fact that one gram of carbohydrate contains four calories.
Most of the health benefits of shirataki are derived from the fiber content. The American Dietetic Association recommends 20-35 grams fiber per day. The average American only consumes around 15 grams of fiber per
Veggie burger/lentil burger
Assembling a veggie or lentil burger is a healthy, easy and super delicious vegan lunch idea. Find a brand of vegan patties that you like, and cook the patties in a frying pan or in the oven according to packet directions. In the meantime, slice open your bread roll and add either pesto, hummus or guacamole to the base. Add your cooked patty to the bread roll, and top with some sliced tomato, grated beetroot and carrot and sliced pineapple. And voila, it’s completed!
Vegan Mediterranean pizza
This is a super easy vegan lunch to prepare. You can make it the night before or that day if you are at home. Purchase a vegan pizza base and a vegan tomato paste from your local health shop. Brush your pizza base with the tomato paste (or simply olive oil or pesto if you don’t have vegan tomato paste). Add some olives, sun-dried tomatoes, cherry tomatoes (halved), sliced mushrooms, some thinly sliced red onion and a few dollops of pesto. Next, you can either
Ingredients (serves 2)
- Daab Or Tender Coconut – 1
- Jumbo Prawns – 5/6
- Onion Paste – 3 to 4 tablespoon
- Ginger & garlic paste – 1 tablespoon
- Turmeric – 1/2 teaspoon
- Red Chili powder – as per taste
- Half of the soft flesh which is called malai or shansh of the Daab
- Coconut water of the Daab
- Panch Foron or Bengali five spices 1 teaspoon(optional)
- Poppy seed paste – 1 tablespoon
- Mustard paste – 1 tablespoon
- Melon seed or char magaj paste – 1 tablespoon
- Green chili – 4/5
- Salt and sugar as per taste
- Mustard oil – 2 tablespoons
- Atta dough to seal the hole of the “Daab”
Steps to Prepare
Take the “Daab” and cut the head or make a large hole on the top of the Daab but do it carefully. Do not throw the head away. (You need it to seat the “Daab”)Take the coconut water and keep aside. Now scoop half of the soft flesh and grind them with little coconut water to make a fine paste.
Now clean the prawns and marinate them with little salt and turmeric. Take a large bowl and add onion, ginger, garlic, turmeric, red chili, salt, sugar, poppy seed paste, mustard paste,
Lack Of Knowledge Or Disbelieve
Not everyone likes the taste of veggies or broccoli for that matter. However, one could imagine having a health issue and knowing broccoli can help the problem, this would certainly help to change the taste buds, wouldn’t it? With such a large variety of nutritional and medicinal benefits this is not something that can be brushed aside. Besides broccoli having a good source of dietary fibre it has all the nutrition the body needs. Here are some of the major ones: Potassium, copper, magnesium, protein, zinc, calcium, iron, niacin, selenium, vitamin B 6, vitamin E, B and vitamin A. Because of broccoli’s high dietary fibre it can effectively help to lose weight. The best cooking method for broccoli is short steaming; this will keep its firmness and that vibrant green colour. Broccoli should never be boiled; it becomes soft and will lose its health benefits. Many nutrients in broccoli are sensitive of being destroyed and it is best the total steaming time be kept relatively short.
Side Effects Of Broccoli Compared To Drugs
If you are sensitive to broccoli the most common side effects are bowel irritation and gas. This
Hemp Seeds. Hemp seeds contain 10 grams of protein per 2 tablespoons, and this comes with plenty of healthy fat to help the protein absorb. Hemp seeds also contain more fiber than their hulled version called hemp hearts. You can add hemp seeds to your smoothies, use it on top of a salad or oatmeal, add it to any dessert or you can even use it to make hemp seed milk.
Lentils. One cup of cooked lentils contains 18 grams of protein, which can already be enough for an entire meal! You can eat lentils on its own, you can add it to salads, you can even turn it into vegetarian or vegan burgers.
Quinoa. Per cup quinoa contains 8 grams of protein, which makes it perfect to add to your meals. Use it as a substitute for rice, add into your salads, or make a vegetable quinoa bowl with scrambled egg for breakfast. Quinoa has a slight nutty taste but be sure to rinse it before cooking to remove the saponins that make it taste bitter. It is also very versatile so you can find a place to pop it into nearly any meal.
Raspberries are available in red, gold, purple and black, but the reds are the most popular. Raspberries are low in calories, and sodium; they are an excellent source of vitamin C, and a good source of carbohydrates and dietary fiber. Red raspberries also contain manganese, copper and Vitamin K. The richly colored red raspberry is high in both antioxidants and phytonutrients. Phytonutrients are defined by the American Cancer Society as plant compounds that include lycopene, resveratrol and carotenoids that are thought to have health protecting qualities.
The phytonutrients contained in raspberries aid in lowering the risk of chronic diseases such as type 2 diabetes, hypertension, and atherosclerosis. Though the research is continuing recent data indicates the potential for the fruit to play a role in obesity management.
Raspberries are delicate and should be gently washed in cool water and patted dry just before using them. They are more flavorful if allowed to come to room temperature before eating, rather than eating them as soon as they come out of the refrigerator.
Blueberries, labeled as one of the “superfoods” are also high in antioxidants including the phytonutrient anthocyanins. It is the anthocyanins that give the fruit
For starters, it originates from Taiwan. This became really popular amongst school kids in Taiwan. These tea shops have played a great role in spreading Bubble Tea worldwide including in The United States in New York City and in New Jersey.
What makes this really unique and delicious is the Tapioca pearls that are used in these drinks. Typically, the Tapioca pearls used in Bubble Tea are much bigger than the ones found in Tapioca pudding and the chewy Tapioca pearls float around this popular beverage.
Here are some cool facts you may want to know about Tapioca, especially if you haven’t had your first Bubble Tea beverage, which we highly recommend:
Before Tapioca pearls are added into Bubble Tea they look like perfectly, small round balls.
However, before Tapioca is turned into adorable little balls, they look like a root. Tapioca comes from Cassava Root, which is also, known as “Yuca” in many parts of the world. Cassava Root is typically cultivated and consumed in tropical regions, such as Puerto Rico, The Dominican Republic and other Caribbean regions and countries in South America. Although, Cassava Root started off in Northern Brazil as time
Bubble Tea is known by many other names depending in which part of the world you’re in…
Below you’ll find some of the many names that is known by:
- Bubble Tea
- Tapioca Pearl Drink
- Black Pearl
- Pearl Shake
- Pearl Milk
- and more.
You should also, know that asides from tea based beverages – Pearls can also, be added to coffee, alcoholic drinks and smoothies!
In a nutshell, these are Tapioca pearls that are approximately the size of a marble. They consist of a neutral flavor, which is typically described as chewy or gummy in consistency. These are made from tapioca starch, which come from Cassava Root.
Tapioca pearls are either white and somewhat transparent in appearance or they are black, which all depends in the ingredients that are utilized. As mentioned previously – white, Tapioca pearls are made from either starch, caramel or chamomile extract. However, the more popular Tapioca pearls, which are black are made from starch, sweet potato and / or brown sugar. However, you can basically, make Tapioca pearls any color you want by soaking the white Tapioca pearls in colored syrups.
This is available in an array of tea flavors and styles. The
Compared to other legumes like Rajma, Cowpeas, Black Beans, etc., lentils have a shorter cooking time, and they don’t require to be soaked. Lentils are thus very easy to cook and a perfect addition to all meals.
Masoor dal or Red lentil is a vegetarian’s delight. Its color and flavor make it one of the tastiest lentils. It is extensively used in Ayurveda as it has several medicinal properties. Rich in antioxidants it is anti cancerous and good for anemic people. Apart from this roasted powder makes an excellent face and body scrub.
Power to lentils:
Lentils, come from the legume family and are packed with nutrition. Protein dense lentils have numerous health benefits. Not only packed with dietary fiber, folate and iron they are full of calcium, potassium, zinc, several vitamins, and niacin. Listed below are the full health benefits of lentils which will make you reach for your daily fix of dal.
Lean protein: For vegetarians, lentils are the third major source of proteins after soybeans and hemp. A cup of cooked lentils gives about 18 grams of protein. What is wonderful is that this is lean protein without any cholesterol or
Nutritional values of Walnuts
Many researchers have carried out many National Nutritional Databases and have reported thorough research on the nutritional values of walnuts. It has been reported that walnuts are equipped with omega-3 fatty acids couple with selenium and iodine that are responsible for optimal brain functions. Apart from these important nutrients, below are additional nutritional values of walnuts:
- 1 ounce of walnuts contains 4 grams of carbohydrates, 30 grams of energy calories, 4 grams of protein, 18 grams of fats (inclusive of both saturated and unsaturated fats), 20 mg of phytosterols, and 2 grams dietary fibre.
- Walnuts also contain minerals such as sodium, selenium, copper, calcium, potassium, manganese, zinc, magnesium, iron, and phosphorus.
- The fruits are equipped with numerous vitamins such as riboflavin, vitamin A, niacin, vitamin E, vitamin C, vitamin K, pantothenic acid, vitamin B12, folate, thiamin, and vitamin B6.
- Walnuts also contain carotenoids such as zeaxanthin, lutein, and beta-carotene.
Key Health Benefits of Walnuts
Walnuts are a tasty supplement that can be easily incorporated in the diets to serve different purposes. Apart from this, they are enriched with numerous significant properties including proteins and antioxidants to offer several health benefits. Below are the
Briefly about the circumstances
First, soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 – 10 servings at a time, that is, in a saucepan to a maximum of 10 liters. Hence, homemade soup, cooked for 3 – 5 people is preferable of any other.
Second, crockery for soup should always be faience, porcelain, stone or enamel, but not metallic without the any coating. Thus, matters not only material, coating and protection of the inner surface of the dish, but also its thickness, and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup, so it tastes better.
Third, the ratio of water and other products in soups must be exactly balanced. By the end of cooking, the amount of liquid per serving should not exceed 350 – 400 cubic centimeters or milliliters. And minimum 200 – 250 milliliters per serving. At the same time, during cooking, liquid cannot be drained, or added, because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of
The First Flush
The first flush tea is the most prized and popular in the market. This type of tea variant only includes the first two green leaves of the plant, which has the most alluring flavour. For this fresh and aromatic flavour, the first flush is known as the “Champagne of Teas”. These early leaves are the most delicate and tender; therefore create a brisk and floral taste.
The Second Flush
The time of picking the second flush tea is early April to May or June. In this flush, the leaves become larger and more mature than the first flush. These matured leaves yield a stronger and smoother flavour for a perfect cup of Darjeeling Tea. The second flush tea is known for its full-bodied, matured, fruity touch.
The Monsoon Flush
This flush continues its growth from June or July to October. The leaves produced in this flush are larger, which brew into intense colour and bold flavour. The monsoon flush is commonly used in making ice tea or as commercial tea bags.
The Autumn Flush
The tealeaves that matured in October to November, is known as Autumn Flush. It