Would you eat your favorite breakfast cereal if you knew that it contained Butylated Hydroxytoluene (BHT), a product also used in jet fuel and embalming fluid? Can you imagine grilling your low fat veggie burger if you found out that its main ingredient is Monosodium Glutamate (MSG)?
Watch out, because foods that are considered “healthy” and labeled as “natural” contain many harmful chemicals used as food preservatives and flavor enhancers – and these chemicals are often disguised under unrecognizable names.
Today, I’ll expose the hidden dangerous food additives that are lurking in so-called “healthy” foods, how you can easily spot them and the simple and delicious alternatives that won’t sabotage your bone and overall health.
While am feeling down these days, I have thought of this topic. So I search for it. A good read, simple yet effective. :)
Whether it's a broken heart, midafternoon slump or job interview nerves you're trying to tackle, these fix-it foods will have you eating healthier and feeling happier.
Veracruz lies nuzzled in the southern part of the Gulf of Mexico, not too far away from Cuba and Hispaniola from where Cortéz sailed in 1519. The area was one of the first conquered by the Spanish, and has long had quite a distinct character, as I suppose so many port cities do. The mix of the indigenous history, European culture, African slave elements and even the strong ties to Cuba's recent history make this a fascinating place.
I have found this mouth watery recipe in a Filipino Food Blog, the recipe is called: Tuna Salpicao, Fish Salpicao
Tuna Salpicao, Fish Salpicao. Here is my version of fish salpicao using tuna cubes, to make the dish I just cut the tuna into large cubes about 3/4” cubes. Marinated it with kalamansi juice, soy sauce, a dash of liquid seasoning paprika and garlic powder before stir cooking. The final result was yummy dish that I would not hesitate to recommend to every one especially to those who are looking for a healthier version of my Pork Salpicao. Here is the recipe of my Tuna Salpicao, Fish Salpicao.
There has been much talk recently about the health benefits of green tea.
I’ve researched and discovered some sources about losing weight, diets and obesity. I used many medicines which are completely made up of chemicals. At the end, I turned back to the traditional treatment since I thought that those chemicals damage my liver. During my researches I discovered the benefits of green tea. Please do not confuse green tea with black tea which everyone drinks daily.
Ancient Chinese people knew the benefits of green tea for health. They have always used it for medical purposes. However, in Ancient China, it was used especially against the headaches and depression. Green tea has a great importance in China history. It is produced from the leaves of Camellia Sinensis by some special processes. Unlike black tea, it has little amount of caffeine which causes to insomnia, nausea and frequent urination.
The Lebanese cuisine is the place where you can taste all the goodness the Middle East has to offer. Foods are generally Mediterranean, high on vegetables, little meat and full of flavors. Perhaps the most famous dish worldwide is the appetizer mezze – a selection of dips, pickles, salads and nibbles with Arabic bread. It also includes an abundance of fruit, fresh fish and seafood and little animal fat. The country is also famous for the Arabic sweets, Tripoli being referred to as the “Sweet Capital” of Lebanon.
In this post, the magic behind why some fast food servings are GOOD TASTING.
Better get ready!
It is the stuff of fast-food chain legend: a secret menu known only to those insiders brave enough to order outside the listed menu. Tales of "animal-style fries" and Starbucks' secret "short" size abound, but which of these are real and which will merely earn you a quizzical stare from the cashier? Ditch the risk of disappointment and become a fast-food insider with Slashfood's list of some top-secret menu items at well-known restaurants near you.
Most of Americans’ household food budget is spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health.
Grab the broccoli with cheese sauce from the freezer, the box of instant rice pilaf from the pantry, or the hot dogs from your fridge and squint at the ingredient list’s fine print. You’ll likely find food additives in every one.
Is this healthy? Compared to the foods our bodies were built to eat, definitely not.
Processed, packaged foods have almost completely taken over the diet of Americans.
Unfortunately, most processed foods are laden with sweeteners, salts, artificial flavors, factory-created fats, colorings, chemicals that alter texture, and preservatives. But the trouble is not just what’s been added, but what’s been taken away. Processed foods are often stripped of nutrients designed by nature to protect your heart, such as soluble fiber, antioxidants, and “good” fats. Combine that with additives, and you have a recipe for disaster.
Chile-Lime ChickenChicken is a staple in our family kitchen and this 5-star recipe for Chile-Lime Chicken is one of our favorites. It's super easy to make and even the kiddos love it. Don't forget to check out Mexican Cooking on Facebook to interact with other fans and for Mexican food fun.
If you know me at all, you know that I’m an advocate for whole, unprocessed foods. However, many of us inevitably turn to packaged or processed foods when we are short on time. Maybe we grab a frozen dinner or pizza for a quick dinner for our family. Maybe we grab a quick nutrition bar to satiate our hunger until we can sit down for a real meal. Or maybe, we just don’t like to cook. Whether we like it or not, packaged and processed food has become a huge part of our food industry and, as a result, a part of many of our diets.
I was thinking a good topic to post, then I thought about the "other beneficial use" of salt in our life, except for it is only used to add favor to our food. :) Then I have searched and come up with this:
The followers of southward beach diet organisation can eff a flourishing and harmonious body in a very goldbrick stop of instance.
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The honours ingeniousness for getting strongness in embody is sweetening and glucose. Starch absorbs edulcorate from body real rapidly. Drinks are the someone monition of this, they provide excitable and uttermost strongness but it is not for lengthy minute because it includes plenteousness of glucose. The basal construct of southmost beach fast intend is that when the initial resourcefulness (polysaccharide) for feat strongness is reduced then body starts to use fat for fulfilling its responsibility.
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Here is the list of Top 10 Food Magazines people used to refer to learn new tips, recipes and information about food.
1. For the very finest in food excellence, Saveur magazine is unparalleled in its deep knowledge of food cultures around the world. Indian, Mexican, Italian, Spanish and good old fashioned English cuisine all get equal attention in this multi award winning publication. Having published issues focussing solely on ‘the beauty of butter’, it is clear to see that Saveur appreciate every taste tantalising element of food and understand it even more.
So bring your gastronomic snobbery to the table and enjoy the best food magazine on the market today.
2. Jammed with celebrity chef tips and tricks, full feature pull outs, life changing competitions and of course, a bevy of fantastically tasty recipes, the BBC Good Food Magazine is a must have for food lovers and chefs alike. With advice on the latest time saving kitchen gismos, Good Food is not afraid to take cooking into the 21st century and with a monthly feature of all the latest recipes from your favourite TV shows, will have you feeling like a celebrity chef in your own kitchen in no time.
3. As one of the prominent US female magazine publications, Family Circle is devoted to aiding the average mother in providing the best for their family, with food at the centre of it all, but also including everything needed to create your ideal family home. Whether looking for ways to lose weight, creating quick and easy recipes for the family or unwinding with a relaxing story whilst taking a break from the kitchen, Family Circle is a homestead Bible for the average Western family.
4. Delicious is a UK magazine, which makes no apology for their unashamed celebration of the world of food and an aim to be the leading food resource in the UK today. With the Australian sister magazine winning a prestigious magazine of the year award, it is no wonder that celebrity chefs from Jamie Oliver to Nigella Lawson have flocked to offer their guidance and recipes to the thousands of monthly readers. With season conscious advice and recipes galore, Delicious is sure to have you making the most out of your food at any time of the year.
5. With their own apps available on the iPhone and iPad, it should come as no surprise that Food and Wine magazine is one of the most forward thinking food magazines to be found of the shelf of your local newsagent. With praise for having introduced several new food types to the US, the magazine is loaded with originality, whether offering travel tips, the perfect wine pairing for your favourite meal, or providing the latest of mouth watering meal recipes, Food and Wine is a magazine designed for the true food connoisseur.
6. With the sad news that this fantastic magazine will cease its paper publication by the end of the year, it is a great relief that they will continue to provide all of their culinary wisdom on the fantastic website. With a wider look at the changing world of food and the agriculture responsible for bringing great produce to your home, The Food Magazine is packed with objective views on the world of health and nutrition and one of the most thoroughly insightful food magazines available today, in print of online.
7. Taste of home makes the everyday home cook a star, with their particular focus on packing every issue of their magazine with the most exciting and original recipes submitted by the thousands of readers around the US. With a circulation of 3.5 million subscribers, it’s no wonder that they estimate a yearly submission of over 90,000 recipes and with a full back catalogue of magazine publications to be found on their website, this is one magazine sure to have your kitchen smelling like a Michelin star restaurant in no time.
8. With a level of notoriety and success which lead them to launch their own New York Cafe in September 2010, Bon Appetit magazine has a long standing legacy of providing the finest in appetising news from around the world. With articles and features ranging from travel dining tips, the finest wines, recipes and menus, seasonal produce and restaurant reviews, Bon Appetit has every angle covered when it comes to quenching your appetite and pleasing your taste buds.
10. With 9 editions yearly, the Vegetarian Times magazine is a wonderful encyclopaedia of nutritional veggie recipes, invaluable cooking techniques and eco conscious thinking. The first issue was born from the publishing frustrations of devout vegetarian Paul Obis in 1974 and has held onto the same ethos of providing a niche publication for vegetarians around the world since. With a focus on a healthy lifestyle, the Vegetarian Times is not only a great magazine for strict vegetarian eaters, but a fantastic source to anyone looking for a healthier way of life.
10. In a world of celebrity conscious thin tums and trim bums, Weight Watchers magazine is a great resource of dietary, nutritional and above all good eating information, guaranteed to have you salivating whilst keeping an eye on the ever judging scales. Focussing on general female interests and packed with celebrity profiles, this is a food magazine with a difference and thanks to its comforting big brand name, can be trusted to ensure you will be tucking into the best low fat recipes in no time.
Chocolate is one popular food all over the world, and there comes various kinds of chocolate. Chocolate is not only a delicious food to taste, but also a delicate gift to present. With the dazzling variety of chocolates, what's your choice to take one? Here I'll give you some advice: the world's top 10 brands of chocolate in the past year.
1 SWISS THINS(LINDT)
Swiss Thins(Lindt) Chocolate
Lindt was built in 1845 in Switzerland. With more than a history of 160 years, Lindt has become the top brand chocolate and sells its product among over 80 countries. Lindt chocolate is refined but not too sweet, so it's a accepted by both the young and the old. NB: If you want to buy a bar of chocolate for your grandparents or other old men, please pay more attention to its 80% black chocolate, which is neither too bitter nor too sweet.
2 GUYLIAN
Guylian Chocolate
Guylian came to the world just 30 years ago, but it has win an international reputation after its foundation. Guylian has a heavily sweet taste, which usually mixes chocolate with milk. You can choose Guylian without hesitation if you are fond of sweet food. What's more, the price of Guylian ranges from $4 to $50, you can have a huge selection to afford the one that suits you best.
3 FERRERO ROCHER
Ferrero Rocher Chocolate
Ferrero Rocher is a well-known chocolate sweet made in Italia. The spherical sweet consists of a totally-roasted hazelnut put in a thin round shell, which is full of cream and covered with milk chocolate. Usually, they are singly packaged inside a gold-coloured wrapper. With such a golden-glint package, Ferrero Rocher alway offers an image of elegance. Apart from its precious decoration, the novel idea it presents also attracts a great number of consumers.
4 MAXINM'S
Maxinm's Chocolate
Dated back to last century, Maxinm's is famous for its classic status. It's a symbol of exquisite and graceful, being a elegant mythology in France. Maxinm's has a series of productions, such as hazelnut-milk chocolate and milked-black chocolate, etc.. However, all of them have a feature in common: a high price. It is quite wonderful to send Maxinm's as a gift to friends, but its a would cost you quite much money if you are apt to buy them to eat frequently.
5 DUCD'O
Ducd'o Chocolate
Ducd'O is a kind of compound chocolates with three different tastes; they are milk chocolate, white chocolate and black chocolate. If you like a sweet favor, you can choose the white chocolate, I'm sure it will be as sweet as you like; if you prefer bitter to sweet, then you may enjoy black chocolate; if you want to taste both bitter and sweet, milk chocolate will be in quest.
Kinder Buenq Chocolate
6 KINDER BUENQ
The bright-coloured (white mixed with orange) package makes Kinder Buenq much more mild, and this kind of chocolate is relatively cheaper for a long-timed consuming. Due to its price advantage in the market, Kinder Buenq seems to be more popularized among the young. Meanwhile, the wafer-rounded chocolate tastes wonderful.
7 DCOSLE
Dcosle Chocolate
Dcosle is made in Belgium, a country which shares most famous chocolates in the world. Dcosle is a little sweet, but its beautiful shape and package often stand out to catch the eye of consumers. Generally, it's designed for lovers; and as a result, it has successfully achieved its marketing objects.
8 M&M's
M&M's Chocolate
M&M's are candy-coated pieces of milk chocolate with the letter "M" printed on them. They are popular in the United States and many other countries. They contain several variations of the candies, including milk chocolate, peanut, mint, and dark chocolate (with or without peanuts). The chocolates are produced in brown, yellow,green, and many other colors which are colorful and interesting enough to be appealing to people.
9 BELGIAN
Belgian Chocolate
Belgian, whose name develops from the country it comes- Belgium, has kept carrying on Belgian's spirit of pursuing perfection and upgrading its technique to produce delicious and tasty chocolate. Nowadays, it has made various kinds of products to cater for consumers, you can go to have a look. Maybe there's a surprise waiting for you!
10 TOFFIFEE
Toffifee Chocolate
Toffkfee is the largest production base for chocolate in Germany, and we can call it as the "classic" of Germany. Toffkfee has an ordinary favor, you can try to have a piece if you are not so captious. The price is quite low when compared with the others above.
Ivy hopes to be a gourmet one day. And this is the reason why she always focuses her eyes on the information of foods and drinks.
The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.
The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.
Leche Flan (sample finish prodcut)
5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization
Get a pyrex loaf dish (or equivalent oval, square, or round dish).
Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.
Pre-heat the oven to 325 degrees Fahrenheit.
These are the cooking times:
For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit
Procedure:
1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.
2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.
3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).
Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.
4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.
5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.
6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.
7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.
8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).
Position the Leche Flan’s pan into the center of the roasting pan.
9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).
10. Remember:
For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit
11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.
12. Taking the Leche Flan out of its pan:
Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.
Refrigerate the cooled-down leche flan until you’re ready to unmold it.
Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.
13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved jackfruit) if you like.
Hoping you all are successful in making Leche Flan.
For some time now, I noticed that one side of Emerald Ave gets closed off every Friday night to make room for what looks to be a night market or bazaar. I never got to see what transpires in that area or what the night market was called, until last Friday. Apparently, this is the Banchetto, an early Saturday morning street fiesta filled with all sorts of food imaginable! Filipino food, street food, fresh vegetables, lutong bahay, international cuisine – you name it, you can probably find it at the Banchetto. I instantly regretted having a full dinner with my boyfriend because the sight and smell of all that food made me want to eat again! But all I could do was grab a cold fruit shake and take photos.
Creating of Takoyaki
The photos here aren’t the best because it was too crowded in the narrow alleys of the Banchetto to take decent pictures. Also, this is only but a very very small sample of the kinds of food you can expect! I have never heard of this takoyaki place before and I would have loved to have compared it with the takoyaki I’ve tried if I weren’t so full!
Dessert for only 100 Pesos
My jaw dropped when I saw how affordable the sushi was, and I ended up buying a mixed sushi plate for P120 to snack on the next day. I also bought chili crab at P170, which I will probably have for dinner tonight! Street food galore! My boyfriend hadn’t had kwek-kwek (fried quail eggs covered in batter) in ages, so he bought two small cups of it. Each cup cost P20 – a little more than what kwek-kwek normally costs. Then again, it’s not exactly easy to find in the middle of Ortigas center. There’s lots of lutong bahay you can have cooked in front of your eyes. And of course, dessert! These assortment of brownies, cupcakes, and cookies are 3 for P100.
Who says you can only eat puto bumbong during misa de gallo?
Puto Bumbong
If you want to partake of this lively feast, head over to Emerald Avenue by midnight and wait until the stalls open. Or visit the Banchetto at Multiply to inquire about how you can make your goods available at the largest weekly food fair in the city.
