Can cake be healthy?

Cake, Carrot Cake, Delicious, Eat

Fast food has taken over the dinner and Bee Cave Wildlife Removal, as it’s so easy to let somebody else do the baking and cooking for you. The problem is these fast food choices are full of carbs, fat, and preservatives, and they simply are not healthy for you. People really ought to stop eating so much fast food, and turn to healthy options like… healthy cake! There truly is anything, a cake which may be healthier for you than the premade mix that you pick up from the bakery section of your local grocery store.
“Wait a moment,” you are saying,”if I wish to eat healthy, I have got to cut cake out ” That isn’t always true, though. If you play your cards right, you could always include sweets in certain moderation to any diet, even the renowned Weight Watchers diet. In the end, you can check the Weight Watchers section of the neighborhood grocery store and see their own alternatives for desserts (but these have the very same preservatives which are bad for you and we want to avoid!)
You will find recipes galore for healthier cake, including a totally scrumptious gingerbread cake made with genuine molasses, with cream cheese oozing down the sides. Believe it or not, a single serving of this delicious cake will have less than 200 calories and no additives, something difficult to find at a commercially baked cake! Let us get really mad, though, and think about including a healthy dose of almonds into a cherry cake for a cake that’s in fact nutritional, full of vitamin E, unsaturated fat, and fiber!
As you may not be able to get these cakes in the shop, the memories that you will pass along to your kids are worth the time it may require you to bake the cake. The art of baking is, alas, becoming a missing one… but that can change if you include your kids in the baking procedure! Teaching your kids how to make wholesome cake can help them not only be healthier, but to understand how to cook healthier.
On a personal note, I try to replace white sugar with carrots, coconut sugar, sucrin or add some fresh berries on top of the recipe and leave out the sugar completely within my cakes and bakery. Sometimes I even add fresh figs from the recipe to make it sweeter, and I can honestly say, I do not miss the white sugar in my entire life.
You do not have to treat yourself to fast food desserts, with these available. Healthful cake might be the next fad, so add it to your menu now. In Denmark, where I’m from it is quite common to eat healthful cake like this healthy carrot cake recipe.


Eggplant, Vegetables, Vegetarian, Lilac

Intro: Eggplant, also known as Aubergine or Brinjal, is among the most frequently cultivated food crops in India and Sri Lanka. Famous for its purple-colored fruit, the eggplant is known to contain certain beneficial nutrients and is now widely cultivated in several areas of the world.

History: First ever listed eggplant farming occurred in the 5th century B.C. in India and China. Nowadays, Italy, Turkey, Egypt, China and Japan are the biggest producers of eggplant.

Description: The domain of eggplant or aubergine is Solanum melongena. It is commonly called a member of nightshade plants that also include potatoes, tomatoes and sweet pepper. Different varieties of eggplant have been developed around the world and each of these varieties are distinguished depending on the size, shape and colour of the fruit.

Nutritional Profile: Eggplant is a very good source of protein and dietary fiber. Other critical nutrients that are present in eggplant include potassium, manganese, Squirrel Poop, copper and Vitamin B1. It is also known to offer the body with Vitamin B6, folate, magnesium and niacin. Eggplant also contains good reservoirs of phytonutrients such as nasunin and chlorogenic acid. 92 percent of the fruit is filled with water.

Benefits: Phytonutrients present in eggplant can effectively neutralize the amount of free radicals and other toxins using their antioxidant property. Due to lack of cholesterol, eggplant may be utilised in treating hypercholesterolemia. Nasunin present in the eggplant keeps the fats and other lipids inside the brain cell membranes by getting oxidized. Phenolic compounds such as chlorogenic acid present within eggplant are proven to possess antimutagenic, antimicrobial, antiviral and anti-LDL properties. Eggplant is also useful in improving cardiovascular health in the event of heart patients.

The perfect Turkey sandwich

Sandwich, Turkey Breast, Lettuce, Bread


In actuality, some Americans admit to purchasing two turkeys and cooking the next one just to spare for Sandwiches later – our family has been doing this for years now and it’s a tradition within a tradition, but now the secret is out. It’s intelligent to have two-Turkeys anyhow, just in case you run out.

The typical Turkey has quite a bit of meat on it which means leftovers. When making a turkey sandwich you will need to me very methodical and you want to focus on the ingredients. A purist Turkey Sandwich eater will use actual Mayonnaise, seasoning salt and obviously the most important ingredient; Turkey.





Swiss Cheese,



Others wear a little stuffing, gravy and use a whole wheat kind bread – Sure this works fine also, a mini-taste of this Thanksgiving Supper between two pieces of bread. Myself, maybe like you just like to eat the Turkey Sandwiches the best.

So, if you’re having Thanksgiving at somebody else’s home this year, you may want to attempt and pick up just a couple of Bat in Attic leftovers to take home and experiment to see which way you like it best, but don’t be surprised if the host states; No Way!


Tomatoes Vegetables Red Food Tomatoes Toma

The tomato is a member of the Robinson Wildlife Removal family and was thought to be poisonous. Really the leaves are!

Is the tomato a fruit or a vegetable? At one point it was considered a fruit to avoid taxation, but in the late 1800’s that the Supreme Court ruled it was a vegetable and could be taxed accordingly. The U.S. passed the 1883 Tariff Act which required a 10% tax on imported vegetables. This legislation was challenged on the grounds that the tomato was actually a fruit, not a vegetable.

In Nix vs Hedden, 149 U.S. 304, Justice Gray wrote, “Botanically speaking, tomatoes are fruits of a vine, just as cucumbers, squash, beans, and peas. .

The tomato has a brilliant history originating in the Americas, traveled to Europe and then returned to the Americas to create the tomato we have now. Lycopersicon Esculentum has become a staple in many cultures.

Nowadays eight species of the tomatoes are still located in Peru which contributes to what a Russian scientist, Vavilov, felt that to find the middle of a crop species you must find area where it has its greatest diversity.

The array of wild tomato relatives goes from the tip of Chili to Ecuador and inland nearly 200 miles. They don’t tolerate frost.

The tomato was known as”xitomatl” by the Aztecs, while Central America tribes called it”Tomati”. Ancient Peruvian cultures don’t mention anything like a tomato as being an important part of their diet. The Aztec culture cites dishes made of peppers, salt, and tomatoes. The cerasiforme variety keeps growing wild in Central America producing little, cherry size fruit on a vine.

Matthiolus wrote in 1544 describing tomatoes or”pomid’oro (golden apple)” and they have been eaten with oil, pepper and salt. This is supporting evidence that the European tomatoes were of a yellow selection.

Carl Linnaeus in Germany developed a name of Lycopersicon Esculentum which literally means,”edible wolf peach”. The English noted that the tomato as early as 1596 as the Love Apple that was eaten abroad and described them as rank and stinking. A 1692 cookbook printed in Naples mentions tomatoes.

Several cookbooks in the early 1800s in America included recipes which included tomatoes. Tomatoes were offered in Boston’s Quincy Market in 1835. Four varieties of berries were recorded in Thomas Bridgeman’s catalog in 1847 (cherry, pear, large yellow and large squash).

It is clear that the tomato has been firmly planted in western culture by the late 1800s. Heirloom varieties come in varying shapes, sizes and colours. Some are green, some have green stripes, some are rainbow coloured, some are shaped like peppers, some are nearly black, some are darkish purple, some are cherry size and some weigh over two pounds.

The balance between a good tasting fruit with a tough fruit tolerant to shipping is much wanted by growers. Ripe berries are tender and bruise easily, starting to decline in quality in a couple of days. The chemical ethylene causes the tomatoes to ripen and is created by the tomato as the seeds grow near completion.

Typically, growers pick tomatoes as the shoulders of the fruit lose their dark green colour allowing the tomatoes to be sent while resisting bruising or rotting. The flavor suffers because of this practice.

From the early 1990s, a bio-engineered tomato called’Flavr Savr” was introduced. This was a huge blunder, since the public wasn’t in favor of bioengineered products and has since been removed from the market.

The purported benefit of lycopene (responsible for the deep red color) has been touted as an anti-oxidant, a molecule which wipes out free radicals that cause cancer in humans. Tomatoes are a great source of lycopene and several studies have confirmed that people who consume tomato products seem to have a reduction in the risk of cancer.

Studies indicate that eating cooked tomatoes reduces the likelihood of cholesterol related heart problems and some cancers. Cooking tomatoes releases the lycopene from the skin of the tomato.

Tomatoes are ranked 16th among all fruits and vegetables as a source of vitamin A and 13th in vitamin C.

Clearly the tomato is the single most important fruit or vegetable in the western diet in terms of a source of vitamins and minerals.

Not bad for a product that was regarded as hazardous to public health by many before the late 1800s.


Blueberries Fruit Food Berries Blue Organi

Blueberries have been revered for their great taste and nutritional elements. The fruit contains lots of antioxidant benefits which help to cleanse the body and keep it healthy. One study conducted at Prince Edward Island found that the tannins in blueberries help to decrease the levels of a specific type of protein that’s known to lead to the development of cancerous cells.

The International Conference on Longevity has also found that eating blueberries on a regular basis will help to prevent Alzheimer’s Disease in addition to several other ailments that are related to aging. Blueberries have also been proven to reduce overall lipid levels and cholesterol levels, which reduces the risk of developing cardiovascular disease.

Blueberries are commonly consumed raw, and it is a good way to eat them so as to get the fullest nutrient value. Nonetheless, cooked blueberries are still very nutritious and provide lots of health benefits. In either case, it is important to wash the blueberries thoroughly to be able to stop the accidentally ingestion of pesticides which may be found on the fruit.

Blueberries are also delicious when added to yogurt or when sprinkled on ice cream. To get a healthier snack containing blueberries, they can be simply eaten raw and with a dollop of whipped cream on suggestion.

Needless to say, blueberries may also be contained in muffins. When prepared properly, blueberry muffins can be a nutritious treat that provides your body with much needed fiber as well as the advantages that blueberries bring.

Blueberries may also be used in pies, which makes for a yummy dessert. It should be noted, however, that a great deal of sugar is typically added to dish, which makes it not such a wholesome snack. The same is true of jams and jellies, both of which may also be made with blueberries.


Bacon Meat Pork Food Bacon Bacon Bacon Bac

There’s no denying the fact that bacon is very good, while it’s being fried for breakfast or being put into a side dish for a picnic. Dry cured bacons, which might be a little hard to find and cost a bit more, are packed with a lot more of the bacon taste everyone is always craving while most, if not all, super economy bacons are moist cured and does not have as much flavor.

In a local taste test Silver Creek Specialty Meats hickory smoked dry cured bacon was picked over another top locally made bacon for one mere reason, taste. Everybody who chose Silver Creek bacon easy stated that it had a better taste. There’s absolutely no weight lost during the frying process, so when 1# of bacon is bought 1of bacon is consumed. Another bonus is the bacon comes on slabs, so the customer can decide how thick or thin they need their bacon.

Dry cured bacon comprises a great deal more distinct flavor. This type of flavoring also takes less time to permeate the meat making the meat a fuller slice of pork with a great deal of distinctive flavor. Wet cures or brines, a salt and water mixture, are also used to add desirable flavors to meats. Wet curing meat requires a good deal longer to permeate the meat with flavor since the cut of meat is left to soak in the liquid mix resulting in a cut of meat that’s not precisely the freshest and not a good deal of additional flavor.

This increases the yield of bacon and takes only a brief time to cure, but most often times the bacon lacks a great deal more taste than dry cured meats. Larger bacon companies have adopted this procedure to brine bacon because it not only creates a bigger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. Another bonus of dry cured bacon is that there isn’t any weight lost during the frying process. While moist cured bacons lose the moisture that was injected for flavor during the skillet at home.

Historically pork and all meats were salted or cured to preserve meats so people could survive during the long winter months when foods was scarce or on long sea voyages. After technology developed simpler ways to preserve meats, which also provided a wider assortment of flavoring choices, salting or treating meats eventually became just reserved for bacon. Now we have a wide range of bacon flavors to choose from .

Varieties of Mac n cheese

Food Photography, Macaroni, Pasta

The cheesier it’s the the more he enjoys it. I love it myself, but the cheesier it’s, the more fattening it becomes, too. Here are a few ideas to make that family classic somewhat better for your kids.

Macaroni and cheese is nothing unless it’s dripping cheese from both ends of the noodle. But, the cheese your mom chose doesn’t have to be the exact same cheese that you use. Pick Velveeta® Light cheese spread. The light version has a third of the fat and melts much better than regular cheese. This cheese works well in the event that you prepare your macaroni and cheese in a pot on the stovetop. If you are a individual that bakes your macaroni and cheese like a casserole, you can substitute skillet sharp cheddar for the full fat version and use skim milk to make it creamy.

How about making that side dish the main meal? Macaroni and cheese can turn into the whole meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish to cheesy beef and macaroni. The beef will help fill your kids up faster and will give them the protein that their body needs. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts may also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but as a result of the nitrites they contain, don’t use them as frequently as you use the chicken and ham.

There are several more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that’s derived from wheat flour rather than white. The pasta is brownish in colour but when you add the cheese, nobody will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles that contain only five grams of Round Rock Wildlife Removal. That means nothing to your children, but to you it means they won’t get fat from consuming that specific brand.

Add some colour to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants that are terrific for your body. If your kids prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder taste. If you do not have any peppers or tomatoes available, use a cup of salsa in the macaroni and cheese in a pinch.

Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. If bacon is not your kid’s favorite, add sausage crumbles. It is unconventional, but it is going to taste good.

Buttercream icing

Cupcakes Vanilla Frosting Dessert Sweet Ca

This makes it well worth your while to learn how to create great tasting and performing buttercream. You will find you can use it to fill and cover a cake (providing a canvas for a number of cosmetic work), pipe decorative borders, and create icing flowers and other decorations. Buttercream can even be rolled like fondant.

You’ll find many varieties of buttercream, such as crusting and non-crusting, strawberry (made with fresh strawberries is best!) Crusting buttercream dries to a semi-hard consistency, but not cement tough like royal icing. Those who prefer a less sugary icing can use a less-sweet-buttercream recipe.

If you have ever made a wedding cake, then you already know the need to turn out a velvety, fondant-like buttercream icing. As any cake decorator will tell you, producing a creamy buttercream icing and then smoothing it into a wrinkle and crack surface on your cake can be tricky. No worries. There are several tried and true methods that will help you to consistently create smooth buttercream icing with each new cake.

Among our favorites is the”Paper Towel Method.” This works only with crusting buttercream. One that you’ve iced your cake, enable your buttercream to sit for around 15 minutes, enabling it to form a crust.

Use a smooth paper towel (such as Viva) for this method. Also be sure the paper towel is white so there is no chance of color’s bleeding onto you cake.

Step 1. Press the clean, dry paper towel on the surface of your cake with the goal of pressing out any lumps in the frosting.

Step 2. The natural warmth from your hand help’s smooth the frosting under the towel.

Step 3. Continue to gently glide the paper towel and press out bumps and wrinkles on the entire surface of your cake till the surface is perfectly or near perfectly smooth.

And to provide you with a great buttercream to try this out with, here’s one of our favorite buttercream recipes.

1 cup vegetable shortening

1/2 cup butter

1 teaspoon of clear vanilla flavor

1 teaspoon of crème bouquet flavoring (optional)

1/4 cup water or milk (add more as needed or for thinner consistency)

1 pinch salt (if using unsalted butter)

1 teaspoon meringue powder

2 Pounds of sifted powdered sugar

Mix the shortening and butter until well mixed. Insert milk/water and flavoring and continue mixing. Once well blended, turn off the mixer.

Add salt, meringue powder and sugar. Adjust mixer’s setting to the lowest speed, and mix just until the ingredients begin to come together. A stand mixer will require about 2 minutes, while a hand mixer will need 5 minutes or longer.

If the icing is too stiff and you can tell the mixer is straining, add more liquid to obtain the ideal consistency. If it becomes too soft, add more powdered sugar.

Feta Cheese

Greek Feta Cheese Feta Milk Product Food I

Cheese. Only a mere mention of the word and one would think of sumptuous appetizers or foods served with them. Here is but one of the many varieties of cheeses: Meet the Feta Cheese.

Feta (from the Italian word’fetta’ significance’slice’) is really cheese curd in brine solution. When it’s removed from the solution, this sort of cheese dries up immediately. Milk from goats, sheep or cow could be used to make this.

The colour of Feta cheese is white. It’s typically formed into four-sided cakes which could either be soft or semi-hard. Its salty flavor can be adjusted to match the taste of the manufacturer.

Traditionally, in Greece, feta cheese is made with only goat’s milk or a blend of goat’s and sheep’s milk. They are first salted as a slab, then sliced, then salted once more before it is subjected to maturation process.

Other countries which make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and many other countries. Although feta is called differently in every country, the process of producing it is the same.

The first historic record of feta cheese was during the Byzantine time. Further records are those of Balkan peasants who made it with sheep’s or goat’s milk.

Nowadays, cow’s milk can be used to make feta cheese. The processes involved are: curdling of the milk with rennet, separation and draining of the curd, putting salt on the blocks of curd, slicing the slabs that are then salted once more.

Feta is usually utilised in making salads and is much tastier when combined with tomatoes, olives and green vegetables. An individual can store feta cheese forever because of the salt solution. A wise tip: if you want to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating.

Now here is some important nutrient information: it contains 30-60% fat of which 45% is fat out of milk. The caloric content is 100 calories per small slice. Whether that is good or bad for you is a question you need to ask your nutritionist.

There were really some studies that were done to decrease the salinity of feta cheese and how this has significantly improved its nutritional value. The conclusion was, it has good and bad points. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it’s a high cholesterol and sodium content. It comes with high saturated fat.

Another downside to eating feta cheese: pregnancy would not permit feta cheese consumption. Since feta is made from unpasteurized milk and comes in soft, it may contain a kind of bacteria called Listeria. Although Listeria registers symptoms such as that of the common flu and may be tolerated by adults, it is highly fatal to fetuses.

It’s quite tricky to get the real thing in the nation. Even though the industrial feta cheeses are inferior in most aspects, at least they are the closest we can get to feta taste. If you’re looking for the’original’ cheese, then be prepared to pay exorbitant fees!

Beef jerky

Food, Beef, Dried Meat, Jerky, Moist

Jerky was initially introduced by the South American (Peru) indigenous tribe called the Quechua (part of the ancient Inca Empire) in 1550. The merchandise (Ch’arki), was boned and defatted meat (deer, elk, or buffalo) cut into pieces and garnished with salt. This meat has been rolled up in the animal’s hide for 10-12 hours and then sun dried or smoked over flames.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of meat dipped in maize flour, sun and wind dried, then tightly rolled up into balls.

Folklore has it that African tribesmen would put strips of venison under the saddles of the horses to tenderize and spice up the meat! Seasoning became a blend of vinegar, salt, sugar, coriander and other spices.

As the Spanish arrived, the name evolved to charqui. During ocean exploration and colonization, the Spanish sailors carried the pacific islands with goats. What couldn’t be eaten would then be cut into strips and hung in their boats to air dry. When the Spanish Conquistadors invaded the Americas, they were amazed to observe the natives of North America drying meat as well. Soon, the natives embraced the Spanish term, Charqui, only adding their emphasis; the word”jerky” first was.

North American Pioneers would first dry meat by hanging it on the outside of the covered wagon sun drying (2-3 times ). Another method was to build a scaffold over a slow flame and smoke the strips. While the heat and smoke would complete the process in half a day, the smoking method required a stopover; it was not long before awareness for disease and germs became prevalent and smoking became the norm.

Today jerky is made of thin strips of virtually any meat or from chopped or ground and shaped meat. Manufacturers spice and dehydrate the merchandise; some introduce smoke or using liquid smoke for flavoring.

Banana bread

Quark Bread Bread Cake Homemade Food Snack

There’s sure is nothing that says home like the odor of fresh-baked bread. Except for, possibly, when the baker takes it up a notch and the bread in the oven is banana bread.

The leavening agent in banana bread is usually baking soda instead of yeast. What’s more unlike regular bread, banana bread is baked from batter rather than dough. And evidently, it includes bananas that’s normally mashed and set into the batter.

A enormous family favorite, this has been around for years! The truth is it came into popularity in the 1930’s, and ever since then numerous varieties have appeared in cookbooks. Banana bread is relatively easy to make, and therefore popular among home bakers. Moreover it can often be found in the display cases of bakeries and coffee shops.

It is not only tasty but also flexible. Usually a great on-the-go breakfast item, either at home or grabbed at the coffee shop where the busy professional stops for his or her daily dose of java. Additionally it can be packaged in a lunchbox that makes it a great ending to the day meal, but is just as likely to be a warm after-school snack waiting when children hop off the bus. What’s more it can also serve as a last-minute dessert option when guests turn up unexpectedly and you end up whipping up a fast meal. If whipped together before dinner and popped into the oven it creates a wonderful accompaniment to a relaxing cup of tea while watching evening television.

This homey cure is so versatile as it’s sweet, but not overwhelmingly so. There’s an adequate amount of a dessert-like texture and taste in order for it to function as a sweet meal-ender. However, its dessert like qualities are milder than overpowering, and banana bread can be just as satisfying accompanying a meal or as a standalone quick breakfast with a cup of coffee or a glass of milk.

It is usually baked in loaf-shaped pans and can be cut into thin pieces or bigger wedges for serving. There are plenty of variations on banana bread out there. Of which, some banana bread recipes are passed down by a number of families from generation to generation, and each will announce theirs the best. Perhaps the most common varieties are banana nut breads, which are created from standard banana bread recipes but also include walnuts or pecans.

The truth is there are many other kinds of fruit or even vegetable-based breads. While these are also often-enjoyed treats, banana bread still seems to take the front in terms of popularity


Image result for pickles

Pickles are a popular snack, side dish, and condiment. There are many different pickle recipes out there, but each version has its own healthy benefits based on the ingredients that went into the pickle and the method used for pickling, whether packed with vinegar. Pickles are great for most diets because not only are they low in calories, and low in fat or fat-free, many variations are also low in sugar.

Pickles are also a healthy edition to your diet for other reasons. Pickles, being made from cucumbers or other vegetables, are high in fiber which is vital for digestive health and fighting cancer. The cucumbers and other vegetables also contain antioxidants, which fight free-radicals, and based on the cabbage, can be a fantastic source of calcium, magnesium, and iron. The recommendation by most health professionals would be to eat five servings of vegetables and fruit every day. Eating pickles is a excellent way to get a daily serving or two of your five-a-day!

The spices with which pickles are created are also healthy. For instance, dill and garlic, both of which are popular in pickles, both have the ability to modulate bacterial growth.

Fermented pickles have good bacteria that could control harmful intestinal microbes. When pickles are fermented, lactic acid is made. This acid helps to lower fat from the bloodstream, improve circulation, and lower high blood pressure. It also helps to support a healthy digestive tract, reintroduces good bacteria to the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In fact, one study even found that eating fermented goods regularly contributed to lower rates of skin problems, asthma, and auto-immune disorders.

Many pickles are made out of vinegars. This healthy liquid has a lot of positive properties as well as its tangy taste. Vinegar is known to boost the immune system, ease digestive disorders, and can break down calcium deposits in a person’s joints. In addition, vinegar is known to reduce high blood pressure, and help treat urinary infections. It is even said to re-mineralize your bones, balance your blood pH, and fight infection. Vinegar is also anti-bacterial and anti-fungal. It inhibits the development of the E.coli bacteria, and when used in conjunction with salt, which is normal in pickling, the anti-bacterial properties are amplified.

It has several additional health benefits as well. Not only does it contain several minerals, thirty-plus nutrients, and pectin, which is good for your heart, it also contains several essential amino acids, all of which are a excellent addition to your daily diet.

Pickles can be a tasty snack eaten with the assurance that you are having something healthy at the same time – what could be better? Hey, even Aristotle, Thomas Jefferson, Napoleon, and Cleopatra believed in the health benefits of the pickle, and Hippocrates used it for one of the first medications! So if you ever wanted a reason to eat more pickles, now you’ve got it.


Okra Plant Fruit Vegetable Agriculture Far

Benefits: Not a great deal of popular option, Okra might be one of those misunderstood vegetable. It comprises a strong pack of valuable nutrients, of which nearly half is soluble fiber, contained in its gums and pectins. Together with lowering serum cholesterol, soluble fiber is still another element of helping to decrease the risk of cardiovascular disease. Okra also contains insoluble fiber that can help keep your intestinal tract healthy and strong, then, lowering the risk of colorectal cancer.

Okra is also a famous manufacturer of glutathione, a protein molecule composed of three amino acids. And, for good measure the tiny spiny pod also boasts almost 10 percent of the RDA of vitamin B6 and folic acid, 22% Vitamin C, 11% magnesium and combined fiber equals about 8 percent, should you have atleast a half of a cup serving.

Blurb: A favorite southern dish, okra is famous for its inclusion to gumbo or fried with a corn meal coating. Additionally it is utilized in cooking for its thickening ability in addition to its rich flavor. Start looking for okra in the term of mid-spring through October; and, when picking your pods, start looking for vibrance in colour and steer clear of any length over four inches long and those who are limp and blemished.

Cotton Candy

Cotton Candy, Christmas Market

The sources of cotton candy are uncertain and the inventor of the confection can’t be pinpointed. However, four individuals have been identified and named as the inventors of the candy and they’re William Morrison, Thomas Patton, Josef Delarose Lascaux and John C. Wharton.

William Morrison and John Wharton were two candy manufacturers from Tennessee. This system made cotton candy by melting sugar and utilizing centrifugal force to spin the sugar and force them through tiny holes prior to releasing them. When they obtained the patent, the group brought and introduced the machine into the 1904 St. Louis World Fair.

Then he designed a machine that used a gas-fired rotating plate which would spin the sugar and form them into ribbons. These threads were subsequently collected and formed into a major cotton ball that’s now referred to as cotton candy. He also received a different patent for his machine and his process for making cotton candy in 1900.

He, however, didn’t get a trademark or patent for his cotton candy unlike the other three.

The ancient patented machines were found to be faulty and didn’t last long. Stuart Wildlife Removal firm created a more reliable cotton candy machine which used a spring foundation. This new machine led to the transformation of the cotton candy market.

Cotton candy is a massive hit because it’s extremely simple to make. The process of making it’s different from the standard way candy is created. The liquid sugar is then spun from the cotton candy machine. These holes form the sugar into ribbons and cool the liquid sugar. After the threads of sugar are chilled, they become strong again. Afterwards, the middle of the machine is filled with thousands of small threads of sugar which are subsequently collected by a stick. The threads stick to the rod and the ball grows larger as the threads adhere to more threads. It’s then shaped into a ball and served. At times, the ball is stuffed into a plastic bag with the rod removed. Some stalls provide other flavored cotton candy and others might even provide you toppings such as milk powder to go with this.

These days, cotton candy machines and stalls are located everywhere. You may view them in amusement parks, fairs, playgrounds and circuses. Despite the fact that its history has left a lot to be debated about, it does not really matter to the customers. To them, it’s still a summertime favorite as it’s light, fluffy and sweet.

Jelly Beans

Candy, Sweets, Colorful, Sugar

It is not possible to trace the exact origins of the Jelly Bean.

The process called panning was created in 17th century France and was used to make Jordan Almonds. Panning was done mostly by hand is now automated, but the process has remained essentially unchanged throughout the past three centuries. The panning process gave birth to shell coating and today, large rotating pans are used to do the heavy work. It’s the Master Confectioners that work on the art of adding and mixing the ingredients to create the perfect shell.

In some way, these processes reached the factories in the usa. The Jelly Beans began production there and soon earned a spot among the many glass’penny candy’ jars which were on display from the candy stores. In general stores, the Jelly Beans were sold by weight and contributed to the buyers placed in paper bags. They had been associated with the Easter Bunny was thought to deliver eggs on Easter as a sign of new life and the start of spring.

Manufacturing a Jelly Bean starts with the making of its own center. To do so, ingredients such as sugar and corn syrup among others are placed in large boilers which are heated to cook the mixture. The heated mixture is then passed through pipes and travels to the starch casting region. At this time, there are many trays containing impressions of the size and shape of the middle of the jellybean that are layered with cornstarch by machines. The mixture is then squirted out onto the trays and dried overnight. The following day, the cornstarch layer is removed and the beans are run via a moisture steam bath and are sprayed with sugar. The beans are then put aside for 24 to 48 hours.

What sets the jellybean besides other candies is its distinctive shell coating. This is achieved by the panning procedure. While the middle of the drum rotates, sugar is gradually added to build up the shell. Then, different colors and flavors are added to the mix to give the jellybean its signature flavor and look. The shiny look is because of the addition of Confectioner’s Glaze that’s a procedure that can take 2 to 4 times. After the beans are’polished’, they’re packaged and ready for shipping to candy stores around the world.

There have been two types of jellybeans since 1976. These are the traditional and the gourmet jellybeans. Although both types require 6 to 10 days to create, the difference is in their recipes that gives each their unique qualities. The conventional jelly bean normally holds its flavor just in the shells. The gourmet varieties however have flavored shells and centers. They also are smaller and thicker compared to the traditional jellybeans.


Orange, Citrus Fruit, Fruit, Healthy

For a high number of Americans, oranges are the most popular resource of vitamin C. People generally consume this fruit in the kind of juice, which provides their body about 140 percent of the recommended dosage of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people as an excellent source of folic acid, potassium, thiamin and some traces of magnesium and calcium.

Researchers set the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of this fruit into the U.S., which has become a major hub for exporting and growing this fruit. Earlier, the fruit was very expensive since it is not easily grown in cool climates, but today it is regarded as the third-most popular fruit, right after apples and bananas.

Oranges hold a handy place in the household of citrus fruits. They are added to an range of snacks and dishes, and relished in the kind of juice. Their extensive use in everyday life is due to their ready availability throughout the year. Growers harvest the crop mostly in the cold season, which begins from late September and goes on till April. To maintain their freshness, it’s suggested you keep them in the fridge, but this may pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.

Oranges are always taken off from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, as they are proven to provide more juice than the latter. Similarly, large oranges are not as sweet as the small- or medium-sized selection.

Cherry Cheesecake

Cheese Cake Cherries Cookie Base Chocolate

Then a cherry blossom is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch festival along with a romantic dinner, especially with a light sparkling wine.

And no, forget about purchasing the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you will be able to put together a scrumptious cherry cheesecake in no time.

For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter.

Now that you have all the ingredients on hand, you can begin by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force down the mixture into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.

While baking, go right on to creating the cake. It’s a fantastic idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), then the vanilla, Lake Buena Vista Rat Removal and sugar. As soon as you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to approximately 25 degrees lower and go on baking for another twenty five minutes.

You can then carefully take the cake off the pan and allow the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

Deep-Fried Turkey

Image result for deep fried turkey

The turkey is a large bird that’s used for many delicacies. Deep frying turkey is remarkably popular in the Southern United States, especially Louisiana. It is excellent for barbecues and outdoor parties. Deep frying retains the juiciness within the turkey, while making the skin crispy. For deep frying, the ideal temperature is between 325 and 365 degrees F. For turkeys that are less than 12 pounds in weight, the skillet is 21/2 minutes/pound. It is more than 3 minutes/pound for turkeys which are more than 12 lbs in weight.

Deep skillet requires certain equipment like a burner, pot, lifting rack, thermometer and more. Around 11/2 to 2 gallons of oil is required for frying a 12-15 lb turkey. The oil could be strained and filtered and used again. Windermere Wildlife Removal can be used 3 or 4 times, or until the oil turns bad. This can mean foaming, darkening, smelling or excessive smoking. Deep frying of turkey is best done outdoors, since it can be dangerous inside.

Deep-Fried Turkeys may be seasoned with garlic, tiger sauce, red pepper, salt, kosher salt, or any other ready-to-use seasonings available in the market. Cajun seasoning is very popular. Do not stuff the turkey.

The basic way of deep frying turkey is to heat oil in a pan up to 360 degrees. Temperature can be checked with an oil thermometer attached to the pan. You can use a big pan such as the King Cooker or a large, thick stockpot (30-quart or larger ). Inject the marinade into the turkey using a flavor injector. Sprinkle the turkey with a dry rub, kosher salt, and other seasonings till the skin is dry. Insert the turkey slowly into the frying pan. Cook for a while, based on the size of the turkey.

Here are a few safety tips: Deep-Fried Turkey should be consumed immediately; the leftovers should be stored in the refrigerator within 2 hours after ingestion; the areas which have come into contact with the raw turkey ought to be cleaned properly, and the oil should be completely cool before filtering and stoning.

There are a lot more dishes that may be prepared from Deep-Fried Turkey. These can be obtained from family members and friends. The best source is the world wide web, which contains many sites that have Deep-Fried Turkey recipes.


Muffin, Cupcakes, Homemade, Pastry, Food

Muffin n. a small, cup-shaped bread, often sweetened and usually served hot.




American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary because of the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was created around 1857 it put a stop to the use of potash as well as to the profitable potash exports to the old country.

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to market there muffins. They wore trays of English muffins on there heads and rang there bells to call customers to there products.


So the next time you bite into a warm muffin think about its sweet history.

Fish dinner

Salmon, Fish, Grilled Fish, Grill, Dish

Everyone knows fish is good for you. So it’s no wonder consumers are confused by headlines warning fish eaters of impending doom.

In late 2002, a San Francisco Chronicle headline warned that eating fish can be risky because of the high content of mercury in some deep-water fish. A physician in Northern California had found that wealthy individuals eating expensive fish, such as swordfish and tuna, were placing themselves at risk for mercury poisoning — even as they were trying to eat healthy.

In 1 case, a woman suffered hair loss and high levels of mercury in her blood. That spurred Dr. Jane M. Hightower, an expert of internal medicine at San Francisco’s California Pacific Medical Center, to fish around for answers.

Hightower studied her own patients, who were wealthy and ate lots of gourmet fish — swordfish, sea bass, halibut and ahi tuna. She found that patients who often ate these fish or were experiencing symptoms of mercury exposure (fatigue, headache, joint pain, and reduced memory and concentration) had unacceptable levels of mercury in their blood.

Hightower retested these patients after they abstained in the defendant fish for six months. The elevated levels of mercury vanished. Not surprising, the FDA has issued warnings about high levels of mercury for a number of these fish.

Fish stays tasty – and healthy

Fish is low in cholesterol and has been the protein of choice for cardiologists and weight-conscious Americans. It is a fantastic source of omega-3 fatty acids, which have been shown to lower the risk of cardiovascular disease by lowering cholesterol and decreasing the stickiness of blood platelets.

This implies omega-3 fats may lower the risk for stroke.

Studies have shown conclusively that people who eat a diet rich in fatty fish — salmon, mackerel, sardines, anchovies and tuna — are less likely to suffer cardiovascular disease and stroke. One study published in the journal Circulation (American Heart Association) showed that eating fish regularly reduced the risk of cardiovascular disease in diabetic women as much as 64 percent.

Researchers at Chicago’s Rush-Presbyterian-St. Luke’s Medical Center found that older people who eat fish at least once a week may cut their risk of Alzheimer’s disease by more than half.

It is not necessary to eat fish every day to reap the benefits. According to a study in The Journal of the American Medical Association, men who ate about three to five ounces of fish one to three times per month were 43 percent less likely to have a stroke through 12 years of followup. Men who ate fish more often did not lower their risk any further.


Olives, Fruits, Mediterranean, Fresh

Olives have been eaten and the oil used since biblical times but it wasn’t until recently they have enjoyed so much press due to their cardioprotective properties. About 1/3 of this olive is monounsaturated fatty acid, commonly refereed to as”the good fat” that is thought to reduce cholesterol levels and help forbid the buildup of plaque in the arteries.

Olives are grown mostly in the Mediterranean countries where they are a huge part of the diet. Studies have shown that people in the Mediterranean regions who eat a lot of olives tend to have less heart disease in addition to less incidence of certain kinds of cancer.

The olives that we’re used to seeing in the stores and eating are not fresh olives from the trees. In their raw state, olives are quite bitter and they must be”cured” in order to be palatable. Different methods of treating produce different flavors in the olives and today, there are dozens of gourmet olives widely available.

Olives may be used to add zest to any dish – but you must pick the right olive to compliment the main food. Some olives can be sour, some candy and many others earthy and rustic. Following is a guide to the various types of olives and the foods they go best with.

Sweet Flavored Olives

Earthy Flavored Olives

Nicoises is a earthy rich olive widely used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste. The heavy flavor of this olive make it a great snack all by itself!

Spicy and Zesty Flavored Olives

Mount Athos green with Sicilian herbs is another olive that uses herbs to control the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal. Kalamatas olives are black olives cured in red wine vinegar which results in a tangy taste. Alfonsos are similar in flavor to the Kalamata and are often located served in antipastos. Another olive that’s similar in flavor to the Alfonsos and Kalamatas is your Halkididis that makes a fantastic dip when mixed into cream cheese along with garlic. An olive that has a meaty buttery flavor is the Lucques, which is great as a snack with cheese and bruchetta.

Waterfalls in Iceland

Godafoss, Iceland, Waterfall, Falls

The thunder of tons of water endlessly falling onto the riverbed below. The spray of fine, cool mist swirling in the air. The constant power, strong enough to alter the landscape yet somehow silken soft. A waterfall is an wonderful experience!

Here in Iceland we bring you close to some of the most beautiful waterfalls, or foss, on earth. Dettifoss, or Fallling Falls, made famous in movies like Prometheus, is Europe’s strongest. Skógarfoss, or Forest Falls, is said to conceal a hidden treaure ~ a chest of gold and wealth sits behind its extreme veil. The waters of Goðafoss, or Gods Falls, are watched over by lava formations that have commanded respect for over a millennia. And of course Gullfoss, or Golden Falls, with its wide and graceful tiers poses picture perfect for visitors in all seasons. And in between these beauties, silver lining the bare mountains, are tens of thousands of smaller foss, most with titles and a story or two behind them. Some are seasonal, appearing together with the spring thaws, but others remain the year round, freezing into odd winter shapes. But all bring us drop by drop back into touch with our most precious of resources: pure mountain glacial water.


Though a natural feature of the landscape it’s somehow captured the hearts and imaginations of countless thousands of people, and has become a must-see for both visitors and locals alike. Its beautiful tiered drop has a gentle, soothing power and whatever the weather is always mesmerizing, even if suspended sculpture-still in winter.

After a scenic drive northward from the main highway, Route 1through winding hills and easy landscapes, Gullfoss is concealed from view until the very last minute, tucked as it’s down into a river gorge. For the first time visitor particularly, arriving at the edge of the gorge gives a sense of discovery – even though there may be people around you, there’s a feeling that yours are the very first eyes to witness the fall’s beauty. Close-up and enveloped in its mists, or at a distance on a viewing platform, Gullfoss is a joy to behold!


Imagine standing just feet away from the most thunderous waterfall in Europe, and one of the most complete impressive falls on earth. Peering down from the lip of the falls, the river below is not possible to see through a gigantic billow of ice-cold mist, and a sense of justified vertigo may even take hold. You see that you might also look as daredevil to them!

In the north of Iceland, it’s some km off the main highway through a barren landscape and a brief hike from the parking lot, but seeing its majesty is worth every second it takes to arrive. Choose the eastern side or western (which is an easier drive on a paved road) – you won’t be disappointed!


It’s possible that each and every individual has envisioned, at some point in their lives, walking behind a powerful waterfall. There’s a sense of deep mystery behind the endless curtain of mist and water that comprises a falls, and the knowledge that it’s practically impossible to stop the flow makes wanting to see behind it all the more compelling. The magic of Seljalandsfoss is that you can do just that! Seen from the southern main highway, the drops look like any other traditional ribbon of shining water, dropping over 200 feet down from a volcanic cliff. Just that alone makes it attractive.

But up close something amazing comes to light: there is a clear and easy, albeit muddy, path that curves up and around the falling water on a wide inset ledge many yards behind it, overhung with raw rock from which small plants and mosses grow. The photo opportunities are amazing, particularly as the summer sun sits low on the horizon, shining in past the decoration of water, but in any season or time of day there is that special sense of fantasy at listening to the thundering falls from firmly behind them.


While some few waterfalls are possible to go behindothers maintain their secrets and treasures more closely. Skógafoss is one of them. In the old days of yore, a chest of gold was hidden in a cave behind the falls by one of the original settlers, a guy named Thrasi (Þrasi). His treasure glitters bright when the sun hits it right, but nobody yet has been able to recover any of it but a curcular manage that sits today in the historical musem close by. Knowing that generations of locals have wondered about the treasure adds to the drops appeal.

For many, Skógafoss is the most beautiful waterfall in Iceland. Contrary to the gorge-style falls that can not be viewed from the road, Skógafoss gleams and drops broad and gorgeous from a high cliff and on a flat and easy riverbed below. There’s a fantastic set of stairs just to the side that take you to a viewing platform on top and the beginning of a well-used hiking path, and down below again you are welcome to get as near the thundering water as you would like – though beware the continuous spray of icy glacial water!


It’s not hard to envision the Old Gods at Goðafoss, itself named in honor of the two that stand sentinal, suspended in stone, on either bank of the drops. This is one of these waterfalls that you simply don’t expect after miles of drive over high rolling heaths. That means it is not visible until you are right up near it, when it needs to be seen and experienced.

The story goes that in the year 1000 AD, when Iceland officially accepted the Christian religion, the locals pitched their pagan idols into the falls as a symbolic gesture. Considering that the almost-mythical lava formations that appear to stand sentinel over the broad and beautiful falls, and that the Old Ways were not actually forgone from the people, it appears appropriate that this waterfall was chosen for the task. Admirers can approach the drops from either side, with well-signed walking paths as guides. It’s the perfect place for a picnic along the northern principal highway, and historically important too!


Just like a fine silver veil, the Dynjandi waterfall flows softly down a rough mountainside in the West Fjords in tiers. Seemingly the only bright spot along a long barren cliff, even from a distance it beckons the traveler closer, and when attained is more beautiful than you’d ever expect. It starts out as a classic glacial river toppling off the edge of a remote heath, but widens into a spectactular occasion as it spills forth over the layers of horizontal ridges below, forming again into a river before spilling off lower ledges in more compact forms and eventually out to sea.

Getting to this spectacle of nature is not simple – the West Fjords themselves are remote, originally only accessible via boat, and still most easily traveled to with the ferry which runs into the norther edge of the wide Breiðafjörður bay. From there, it’s a mind-bending drive in and out of fjords, along some of the earliest and most scenic landscapes in Iceland. Imagine, after hours of cliffs and sea, witnessing the wonder of a 330 foot high bridal veil of water widening out over a rugged mountainside, and hiking along its banks, feeling its cool mists and hearing its secret whispers. This is the Iceland you came to find: distant and full of wonder!


At the end of a long, deep and incredibly beautiful fjord is the waterfall Glymur, the greatest falls in the nation. From a high escarpment, like a thin ribbon it falls 650 feet into the river below, which feeds into Hvalfjörður, only a short distance north from Reykjavík. It’s not something that you can see from the road that winds through the fjord – there are three paths that lead to it, but the one which provides the best view of the falls in its entirety takes a good 2 hour-long vertiginous hike. But once there, the journey is worth the effort.

Surrounded by the mystery that is Hvalfjörður, or Whale Fjord, and the silence of an area that was formerly the only road to the north (the Hvalfjörður tunnel now redirects most traffic) there is a sense of escaping to a past Iceland, at once super close to the bustle of town and very quite distant from everything. Glýmur is a natural phenomenon that’s all about the adventure you have to discover it, and the sense of achievement upon arrival. Getting there’s not for the faint of heart, but is worth every moment of the beautiful journey!