fresh goji berry - Advice Info-Zone: Jul 21, 2008

----> Moving Too Fast? ---->

Fri, 18 Jul 2008 22:54:10 EDT
... mall handful of Goji Berries 3 Tablespoons of Flax seeds (ground) 2 Tablespoons of Nut Butter (I have been using the Pine Nut Butter)...

Chocolate: a cure for cancer? - Tribune

Tue, 18 Dec 2007 20:38:00 GMT
H AVE you noticed those staring/prominent bulging eyes? Or, people with puffy swollen eyes like that of a crocodile. The person is suffering from thyroid problem. Thyroid is one of ...

Chocolate: a cure for cancer? - Tribune

Tue, 18 Dec 2007 20:38:00 GMT
H AVE you noticed those staring/prominent bulging eyes? Or, people with puffy swollen eyes like that of a crocodile. The person is suffering from thyroid problem. Thyroid is one of ...

Very Berry Super - Philadelphia Inquirer

Thu, 03 Jul 2008 14:31:15 GMT

Very Berry Super
Philadelphia Inquirer, PA - Jul 3, 2008
Açaí berries, with a bland taste, come from Brazil; goji berries, sweet with a slightly metallic aftertaste and the new-to-the-market yumberries are ...

July 18: I am feeling awwwww-full!

Fri, 18 Jul 2008 13:10:44 EDT
... nd spirulina and goji berries and many, many more, so it’s almost like a diet composed exclusively of supplements....

Antioxidants And Their Role In Health And Wellness

Mon, 11 Feb 2008 07:21:45 EST
There are many books, web sites, magazines and other information which is centered on health, nutrition, diets, vitamins and antioxidants. This information is often based on one subject matter source,...

what is goji berriesHealthy Snack For Children

Children love to munch snack in between meal. But that snack should be healthy and nutritious .Nowadays there is question in front of mothers what should be there in snack? What snack should be avoided for children? Giving same snack to them creates boredom and it sometime leads to unhealthy eating pattern in child while sometime it may lead to great craze for outside junk food. Children always love to have change in food .if there is some change in texture and color in food what they have along with good taste makes them happy. Here are some tips on delicious healthy snacks for kids which will provide child different nutrients which are essential for them.

Most kids crave sweets for snacks so prefer to give them natural sweet like fruits. Give them different colorful fruits like banana, orange, plum, grapes, cherries, strawberries. Even kid with first 2-3 teeth can also enjoy these fruits by making mash or puree in blender and giving them. As they grow they can learn different colors while eating different color fruits. We can also cut fruits in different shapes to make it more enjoyable and teaching basic shapes to child. For a change fruits can be given in form of milk shake or different fruit juices made and added with topping of child all time favorite chocolate. Sometime different colorful fruits put on a skewer sticks and dipped in chocolate or rolled in desiccated coconut gives great enjoyment to child.

To keep child away from food loaded with sugar and artificial color and preservative Some form of healthy snack can be made at home by adding sweet potato, banana or apple sauce while making pancakes, muffins or home made cookies. Children also love different types of nuts to have as a snack. Give them sometime peanuts, almonds, pistas or raisins as they are full of nutrients. Ground and chopped walnuts, peanuts and almonds can be added to bread, muffins and cookies.

Some time a bowl of soup made colorful by adding different types of vegetables and topped with cream for children enjoyment also make snack time more enjoyable. Some green vegetables like spinach crackers can be made by adding puree to flour and fried it can give cracking and delicious snack. Another favorite and healthy snack of a child is different types of cereals made of, corn, rice, and wheat,soya. As they can be given dry itself or added in milk. Thus by creativity and slight change lot of healthy snacks will make child enjoyable

Dr.Tabassum Patel

(Homoeopath)

http://moinhealthcare.com

Sausages - Make Your Own, It's Fun and Easy

Are you fed up with buying the same old mass produced sausages that have no real flavour to them, are full of additives and preservatives as well as this you have no idea what meat has gone into the production?

If so maybe you should have a go at making your own sausages, it really is simple. You will need some specialist equipment but this can be bought relatively cheaply on the net and as with most people I've know who've made their own sausages, once you've made your own you'll never go back to buying the mass produced factory produced ones on offer in the super market.

The equipment you'll need is as follows.

A meat mincer is obviously required to produce sausages. If you don't have the spare money for a machine you can always ask you butcher to mince the right amount of meat for you when you buy it. Whatever machine you buy ensure it will be able to process enough meat without over heating, this can be a stand alone machine or it can be an attachment that you add to your food processor. It is important to ensure that the mincer has the right gauge of blade for mincing as it's important that your mince isn't too fine for sausages, you you're your sausage to be quite meaty.

After the meat is minced, mixed and flavourings added you'll need to stuff your sausages, surprisingly enough, with a sausage stuffer. These are available in various types but mainly vertical or horizontal screw thread stuffer's which are basically a large plunger that goes inside a metal tube, is fixed on a stand and is pushed through the tube by means of a screw thread. Pretty simply stuff really.

You can get sausage stuffing attachments for food processors but I'd always recommend a hand operated one until you get to a point where you are making so many sausages that an electric screw thread machine is an option but you need to be making a lot of sausages to justify one of these or very lazy.

When you have minced all of the meat you need you mix it to ensure that you have the correct consistency of fat to meat. Although your sausage may appear to have a higher fat content that the mass produced super market version when you cook your homemade sausages you'll be amazed at how little fat drains out.

When you are happy that the meat and fat are properly mixed it is time to add the flavourings.

Now this is where it gets interesting and is purely down to personal taste. I'd recommend adding 10 - 15 grams of salt to each kilo of meat but only if you are adding all of your own flavourings and not a bought in sausage mix as these will have the salt added already.

From here you can take your sausage recipe to where ever you want. You can keep it simple by adding fennel seeds and rosemary, or spicy by adding coriander, chilli powder and garam masala. It really is up to you. There are many forums on the net with sausage recipes, just keep looking until you find one.

When you think your happy with the flavours that you've chosen just take a bit of the mix and fry it off in a pan and taste, if you are happy with it you can go ahead and stuff the mix, if not you can keep adding to it until you've got it right.

One final thing that you'll need for your sausages is the casings. These are available in various sizes and styles. You can have collagen casings, sheep casings or hog casings.

I'd recommend using hog casings to start with as they are easier to work with than the delicate sheep casings and produce a good thick sausage. These casings should be soaked in water for at least 2 hours prior to using. These are usually supplied in a moist salt solution. Use what you need and once resealed in the Ziploc bag provided, casings can be stored for months in the fridge.

Sheep casings produce a very delicate thin sausage but care must be taken not to overstuff them. Once you have got the hang of sheep casings they are well worth the effort. Again, these casings should be soaked in water for at least 2 hours prior to using.

Collagen casings are the complete solution for all sausage applications, including freezing, deep fat frying, grilling and oven cooking. Collagen casings are supplied on a shirred stick and the amount needed for each application can be cut off. These casing are suitable for hand-linking provided the appropriate sausage mix and recipe are used. When hand-linking, the casing is dry, so we suggest using a vegetable oil to help with the process. Oil has the added benefits of leaving a lasting sheen on the sausage and helps with cooking. No soaking is required and they have an indefinite shelf life if stored in a cool dark place, refrigeration is not necessary.

Stuffing is the easy part, as long as you don't over stuff the casings, which will make them spilt, you can't really go wrong.

When the sausages are stuffed you can either have a go at linking them as you see in butchers or you can refrigerate them or freeze them as a long link.

Either way you'll have the best sausage you've ever tasted.

I try to pass on my musings on life and experiences in a way that people may find interesting to read.

http://www.ceramic-knife-sharpener.com

You may not always agree with my writings but I hope to inform.

Harwood E Woodpecker