Archive for September, 2009
The Goodness of Yoghurt And How to Make a Face Mask
We have heard it all said about the benefits or goodness of yoghurt as it contains the friendly bacteria which are critically vital as they help our bodies to fight infection. The friendly bacteria attack and fights infection. They in fact attack and destroy the bad bacteria that cause food poisoning and also allowing the gut to absorb other vital nutrients efficiently. Yoghurt indeed has many health benefits and is also useful in preventing yeast infections that cause itching, burning and other uncomfortable symptoms. Live yoghurt may help in reducing blood cholesterol levels and therefore recommended to be eaten often to increase beneficial bacteria mostly following a course of antibiotics. As a food yoghurt it is a rich source of protein and all of the vitamins and minerals found in milk.
The bacteria synthesize B vitamins, biotin, folic acid and vitamin B12 which is good for those who suffer from depression as it aids that. Vitamin B12 also increases the absorption of calcium, as we know that calcium is essential for human life, it makes up bones and teeth and also crucial for messages to be conducted along the nerves. It again ensures that our muscles contract and our hearts beat and among other things it is extremely vital in the maintenance of the immune system. Yoghurt helps increase the absorption of magnesium as it is very important for every biochemical process in our bodies including metabolism and the synthesis of nucleic acids and protein. Read the rest of this entry »
Healthy and Nutritious Simple Soups
Posted by admin in Healthy Soup on September 12th, 2009
Many communities all over the world have their own recipes of simple soups. These soups can be made to be consumed with the sole purpose of getting well in times of sickness or just as part of a dish. In Asia for example, simple soups are based solely on broths whereby they are made and taken in the East Asia cultures. The soups do not normally contain things like cream or milk they are just simple soups.
The soups are usually categorized in two main groups. The soup is either sweet or savory. Xian, umami and the fragrance are the main components that determine the quality of the soup. Simple soups can be described as types of food containing a combination of ingredients such as vegetables, herbs and meat with juice, stock, water or any other form of liquid depending on personal preferences.
Simple soups are characterized by boiling the above discussed ingredients in liquid with the sole purpose of extracting flavor and nutrients. The most nutritious soup of all is the broth soup. From the two types of soups, they are farther broken down to thick soups and light soups. The soup thickens depending on the types of ingredients that have been used. Read the rest of this entry »
Classic Clam Chowder
Posted by admin in Clam Chowder on September 10th, 2009
Broth and clams are contained in the several types of chowders and in making clam chowder you will need the basics like onions and potatoes occasionally sautéed from salt pork drippings. You will need very few types of vegetables such as small carrot strips which are primarily used for color. Celery is also frequently used. For garnish and flavoring, sometimes bay leaves are used.
In the olden days the reason why clams were used was because they were readily available and they were easy to collect. From what used to be a year round requirement for Catholics, making clam chowder was usually done on Fridays in restaurants purposely as an option for sea foods especially for people not taking meat during lent. In England for example, clam chowder was made using bacon or salt pork, hardtack or flour, onion, clams and potatoes.
A 1939 bill in England made it illegal to add tomato in clam chowder. In Manhattan it was a different affair since tomato was used for flavor and for the red color. It was referred to as New York clam chowder in the 1890s. It was later in the 1900s that the name Manhattan clam chowder was adopted from people in Maine. Making chowder has been done since the 18th century, the origin being in England.
Being a traditional of their cuisine, it is said that the idea of adding tomatoes in place of milk was introduced by the Portuguese who had migrated from the Rhodes Island. There are many types of chowders depending on the making clam chowder style that you prefer to use. There are restaurants which are known to have their own unique chowders that do not imitate any type of chowder from any country. Read the rest of this entry »
Using Avocado to Make Soup Recipes
Avocado is a fantastic ingredient to use in soup recipes because it is great for vegetarians and vegans and it has a nutty, creamy flavor. Some avocado soup recipes are based on chicken broth but not all of them. Perhaps you have never tried an avocado soup recipe before but avocado soup recipes do taste wonderful.
You can blend avocados, which are also knows as alligator pears or butter pears, in a food processor or blender to a smooth creaminess for use in soups. Haas avocados, which are the ones with a bumpy skin, are the best to use for avocado soup recipes because of their superior flavor.
Famous Recipes with Avocado
Avocado is also used to make famous Mexican recipes such as guacamole and several well known Mexican salad recipes, like seven layer salad. It can either be blended into a puree or chopped. You can also make recipes like shrimp cocktail with avocado, either by slicing the avocado finely or filling the hollow in the avocado with shrimp cocktail.
Avocado is used in sushi recipes, including California rolls, and it is also used to make milkshakes in Indonesia, Vietnam, South India, and Brazil. Avocados are served in salads or soups, mixed into white rice or as an accompaniment to meat or chicken in Central America and Mexico. Read the rest of this entry »