A FUN and EASY way to get more vitamins & minerals into your diet is by drinking freshly made fruit juices, vegetable juices, and by blending thick and frothy smoothies and shakes from frozen fruit.
A friend of mine describes drinking freshly made fruit juices like this:
"If you have never taken a mouthful of cantaloupe juice or strawberry juice mixed with apple, you simply have not lived. Blueberry juice is a taste of liquid heaven."
Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.
Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.
Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.
Example:
When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.
Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.
Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.
You may be showing signs of malnutrition if you ...
• feel tired and weak.
• feel like you never have the energy to clean your home, make meals or even do the dishes.
• have difficulty losing or gaining weight.
• can't easily get to sleep.
• feel stressed and/or nervous.
• feel drowsy during the day.
• sometimes can't concentrate, you're mind feels numb, or you get confused easily.
• have problems with your digestion.
• have constipation and/or hard dry stools.
• have mood swings, or get easily upset.
• don't have patience for anything.
• sometimes feel depressed.
• have overly dry or oily skin.
• sometimes have nausea and/or abdominal pain.
• have annoying eye twitches.
• bruise easily.
• have muscle cramps and/or low back pain.
• sometimes get cracks and sores in the corners of your mouth.
• notice that your nails have become thin and/or brittle.
• are losing your hair.
• have water retention.
• have uncontrollable temper outbursts.
• don't eat a well-balanced nutritious diet EVERY DAY
Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sopaipillas recipe. How to make Sopaipillas?
Sopaipillas recipe. How to make Sopaipillas?
Here is a nice Sopaipillas recipe.4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10−15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.
Paella mexican recipe. How to cook Paella?
How to cook Paella mexican style?
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Menudo Mexican recipe
2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe and calf's foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup.
Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as directed above.
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe and calf's foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup.
Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as directed above.
Arroz Blanco mexican cooking recipes
3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 − 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 − 15 minutes.
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 − 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 − 15 minutes.
Baked Tamales mexican cooking recipes
How to make Baked Tamales Mexican style?
2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.
CHICKEN FETTUCCINI Recipe
1 pkg. Lipton Fettuccini Alfredo
1/2 cup milk
1 T. margarine
1/2 lb. chicken.
2 qt. pot
Salt & pepper
Mix the Lipton package with the milk, margarine. Cook according to directions on package. Add the pre-cooked chicken and heat. If not pre-cooked, then cut the chicken into pieces and cook in fry pan with a little oil and seasonings. serves 3 boys.
1/2 cup milk
1 T. margarine
1/2 lb. chicken.
2 qt. pot
Salt & pepper
Mix the Lipton package with the milk, margarine. Cook according to directions on package. Add the pre-cooked chicken and heat. If not pre-cooked, then cut the chicken into pieces and cook in fry pan with a little oil and seasonings. serves 3 boys.
Eggs MacSanches cooking recipes
2 eggs
bacon bits, or crumbled bacon
onion flakes
flour tortillas
1 slice cheese or shredded cheese
salsa sauce
1 Quart Freezer Zip type bag.
The heavy freezer bags are needed, not the regular.
In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add
a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight and mix the eggs and
ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of
water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate
or clean-up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat.
Makes fillings for about 2 tortillas.
bacon bits, or crumbled bacon
onion flakes
flour tortillas
1 slice cheese or shredded cheese
salsa sauce
1 Quart Freezer Zip type bag.
The heavy freezer bags are needed, not the regular.
In the freezer bag place the eggs - minus the shells. Add the bacon, salsa, and onion. Add
a little water or milk ~1/8 cup or 2 Tablespoons. Zip up tight and mix the eggs and
ingredients by fingering vigorously. Scramble in the bag. Place the bag in a boiling pot of
water and cook until done. Remove from pot, if no leaks, use the water for hot chocolate
or clean-up. Scoop the eggs on the flour tortillas and add some cheese, fold and eat.
Makes fillings for about 2 tortillas.
Hash Tortillas cooking recipes
tortillas
1/2 package dehydrated hash brown potatoes
butter
1/2 summer sausage (beef stick)
canned fruit
Fix the hash brown potatoes according to directions, when almost done add slices of sausage. Wrap in tortillas. Fruit for a nosh.
1/2 package dehydrated hash brown potatoes
butter
1/2 summer sausage (beef stick)
canned fruit
Fix the hash brown potatoes according to directions, when almost done add slices of sausage. Wrap in tortillas. Fruit for a nosh.
Ranch House Potatoes recipes
1/2 bag small potatoes,
1 dozen eggs,
1 pound sausage or bacon
On the afternoon before leaving, wash potatoes with water, piercing skins with knife.
Microwave until almost cooked. Place in refrigerator/ice chest until ready to make recipe.
(Flat non-stick griddle) Fry sausage/bacon, then drain well. Break bacon or any large sausage pieces into bits.
(Large non-stick skillet)
Slice potatoes thin (less than 1/4 inch). Use left over grease from meat to fry potatoes in,
breaking large pieces. Turn potatoes to brown well. Add meat.
Break eggs on top of potato/meat mixture, and stir to cook eggs. Serve immediately to 8
hungry persons.
1 dozen eggs,
1 pound sausage or bacon
On the afternoon before leaving, wash potatoes with water, piercing skins with knife.
Microwave until almost cooked. Place in refrigerator/ice chest until ready to make recipe.
(Flat non-stick griddle) Fry sausage/bacon, then drain well. Break bacon or any large sausage pieces into bits.
(Large non-stick skillet)
Slice potatoes thin (less than 1/4 inch). Use left over grease from meat to fry potatoes in,
breaking large pieces. Turn potatoes to brown well. Add meat.
Break eggs on top of potato/meat mixture, and stir to cook eggs. Serve immediately to 8
hungry persons.
Breakfast Cake
8 oz. blueberries or other fruit
2 cups Bisquick Mix
1/4 cup powdered milk
2 tbs. sugar
dash of cinnamon
water
Heat fruit in large pan. Mix dry ingredients with enough water to make a thick batter. Drop
large spoonfuls of batter onto fruit. If you pour, the batter will push the fruit to the sides.
Cover and cook until batter becomes a cake.
2 cups Bisquick Mix
1/4 cup powdered milk
2 tbs. sugar
dash of cinnamon
water
Heat fruit in large pan. Mix dry ingredients with enough water to make a thick batter. Drop
large spoonfuls of batter onto fruit. If you pour, the batter will push the fruit to the sides.
Cover and cook until batter becomes a cake.
Crescent Rolls on a Stick
1 tube of refrigerated Crescent rolls
Butter or margarine
Jam, jelly or honey
Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral
fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of
the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick
over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the
roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.
Butter or margarine
Jam, jelly or honey
Using a thick green stick about 1 inch in diameter, wrap the dough for a crescent roll spiral
fashion around the tip of the stick. Leave space with the spiral for the heat to reach all of
the dough. Press the ends of the dough to the stick to stick to the stick..... Hold the stick
over coals for 15-20 min., turning frequently as you salivate. When golden brown, slip the
roll of the stick and spread with butter, jam, jelly, or honey. plan for 1-3 rolls per Scout.
Egg in the Nest recipes
1 piece bread,
1 egg,
1 tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both
sides of the bread. Place bread in fry pan. Break egg over hole of bread and pour out egg.
Fry egg and bread, Flip once and serve. Season to taste
1 egg,
1 tbs. bacon grease or shortening
On low heat, melt grease in fry pan. Cut a hole in center of bread for the egg. Butter both
sides of the bread. Place bread in fry pan. Break egg over hole of bread and pour out egg.
Fry egg and bread, Flip once and serve. Season to taste
New Mexico Omelet Recipes
Eggs ground sausage
green pepper
onion
cheese
Sauté onions and green pepper and brown the ground sausage. Break the eggs into the
mixture and scramble. add cheese last, melt and serve.
green pepper
onion
cheese
Sauté onions and green pepper and brown the ground sausage. Break the eggs into the
mixture and scramble. add cheese last, melt and serve.
Cooking tips and Recipes
I intend to share my limited knowledge of cooking tips and the recipes which i get from various places. Please share your experience in the comments section. If you want me to write about a particular section, then please put a comment and i will try my level best to get the information to you.
Termite Pie cooking recipes
1 box cake mix
2 quart zip lock bag
1 cup raisins
2 T. vegetable oil
Need a sweet item for breakfast or night time snack? Mix a cake mix in a zip lock bag following directions on box, BUT use only 1/2 the suggested water. Add 1 cup of raisins (termites). Oil a small skillet or mess kit; pour in 1 cup of cake mix for a mess kit, 2 cups for a small skillet; cover pan; fry slowly, very slowly; flipping the pie when the top of the pie starts to set (dry out); cook a few more minutes and then count the termites as you eat.
2 quart zip lock bag
1 cup raisins
2 T. vegetable oil
Need a sweet item for breakfast or night time snack? Mix a cake mix in a zip lock bag following directions on box, BUT use only 1/2 the suggested water. Add 1 cup of raisins (termites). Oil a small skillet or mess kit; pour in 1 cup of cake mix for a mess kit, 2 cups for a small skillet; cover pan; fry slowly, very slowly; flipping the pie when the top of the pie starts to set (dry out); cook a few more minutes and then count the termites as you eat.
Subscribe to:
Posts (Atom)
Posts
