Showing posts with label GRAINS. Show all posts
Showing posts with label GRAINS. Show all posts

Saturday, January 5, 2013

FOOD ENERGY AND SOURCES

food energy and sources
high and low energy foods

high energy foods are best eaten in their highest energy form, which is in raw state.

eating is sustainance- mostly, must also become medicinal
preventing and healing illness food, is medicinal
yogurt with fruit topping
Nearly all cases of mid-morning blahs, afternoon space-outs, and general exhaustion at work can be attributed to low blood sugar. If we grab a cup of coffee and a bagel at 7:30AM on our way to work, the caffeine and carbohydrates offer a powerful but short-lived energy boost. It's almost a guarantee that by 10:30AM we will be spacing out again.

This isn't to say that carbohydrates are bad; we still need them to live and for basic brain function.
A diet comprised mainly of carbo, however, is a recipe for ”a constant cycle of blood sugar highs, lows, and the accompanying feelings of exhaustion that go with them”.

A diet on protein, is a recipe for the “slow burning that keeps one going”. Ideally the blood sugar and energy levels should be slow and steady (as in protein), not swinging wildly up and down (as in carbo).

high energy breakfast menu
Some of the high protein breakfast foods to choose from:
-Eggs- Scramble, fry, poach, hard boil etc- high protein content and a good source of fat and vitamin A.
-Protein powder –add this in the cereal or beverage
-High protein breakfast cereal (eg kashi above), not just any cereal
-Peanut butter, sweetened with a little honey, instead of jelly on toast.
-Yogurt- a great source of protein and choose the plain/unsweetened type. The fruity kind is packed with sugar.
On snacks- eat food that is high in protein and complex carbohydrates.
Drink water regularly. The minor signs of dehydration include lethargy, headaches, muscle pain and a general sense of confusion. Water also helps us feel more energized. Link here

our body needs energy
wiki-Food energy is the amount of energy obtained from food that is available through cellular respiration. Food energy is expressed in kilojoules or food calories.
The human body uses the energy released by respiration for a wide range of purposes: about 20% of the energy is used for brain metabolism.

The rest of energy  is used mainly for metabolic requirements of other organs and tissues.
Energy is also used for the production of mechanical energy by skeletal muscle to maintain posture and produce motion.

In cold environments, higher metabolism is needed to produce heat to maintain body temperature- higher metabolism will burn more calories, thus need more/ higher energy.

Carbohydrates, fiber, fats, proteins, organic acids, plyols and ethanol all release energy during metabolism—this is often called 'food energy'. When nutrients react with oxygen in the cells of living things, energy is released.

a good diEt helps to heal sickness

Avoid poor diet and learn to de-stress. It helps the body cope better.

High energy foods support the natural healing process. The more raw, the more healing they are.


Separate out our personal list of ‘good foods’ and ‘bad foods’. We need to know which foods give good nutrients for the body to naturally heal itself and which foods weaken the body’s immune system.

Recognize what foods and some of their symptoms. Eating an apple, for example, is generally good, but to a patient suffering from CFS (chronic fatigue syndrome), this may cause him pain, fatigue (tiredness), a sense of depression, itching eyes, headache, palpitations or other reactions.

The body tends to heal itself. To maximise that healing power, one must increase the overall vitality (energy) of the body, so that natural defences can fight whatever complex factors are causing illness.

‘High energy foods’ eliminate toxins and enable healthy absorption in the gut. 

Scientific research has shown that raw vegetables not only boost immune function but actually kill the bad bacteria in the gut (bad bacteria overload is part of what is making us feel so ill).

High sugar food, chemical exposure, long time taking antibiotics, can kill off the beneficial flora in the gut (which is an important part of our immune system to fight illness).
Immune boosting foods are:
-Take the highest energy food: Garlic
-By all means eat some dark chocolate (70% cocoa) now and then. No milk. Coco increase blood flow to the brain. It also creates a happy aura.
"Research findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... milk may remove the potential health benefits from eating dark chocolate."
-Whole grains (which are not depleted of iron, vitamins and fiber)
-Pulses (beans) which contain fiber and nutrients
-Fresh fruit and vegetables, full of Vitamins C and E, beta carotene, fiber and natural sugars
-Low fats which do not deplete oxygen
-Fish rich in vitamins and Omega 3 (oily fish)
-Eggs rich in iron, zinc and magnesium
-White meat, cooked in unsaturated fat
-Olive oil and garlic (medicinally used since ancient times). Link here
cocoa

Saturday, December 8, 2012

ORIGINAL MUFFINS RECIPE. MOLASSES MUFFINS. ALMOND TOASTED MUFFINS RECIPE.

ORIGINAL MUFFINS recipe
VARIATIONS:  
MUFFINS WITH MOLASSES  recipe or
MUFFINS WITH TOASTED CINNAMON recipe

I have been regularly consuming Kellogg’s cereal for breakfast and only lately realized that their cereal can be also be used to make muffins.
Try this simple, delicious hot muffins fresh from the oven….

ORIGINAL MUFFINS

INGREDIENTS

1 1/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's® All-Bran® Original cereal
or 1 1/2 cups Kellogg's® All-Bran® Bran Buds® cereal
1 cup milk
1 egg
1/3 cup shortening- i use vegetable shortening
DIRECTIONS
Stir together flour, sugar, baking powder and salt. Set aside.

In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

Bake at 400°F about 25 minutes or until lightly browned. Serve warm.
Link here  yields 12 pieces

Crisco –vegetable shortening sticks and veg shortening with butter flavor, a popular brand.
Shortening is a semisolid fat used especially in baked foods. It inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture.

VARIATIONS-
                                 backstrap molasses

MOLASSES:  Decrease milk to 1/2 cup.
 Add 1/2 cup molasses to KELLOGG'S 
ALL-BRAN cereal with milk. 
Omit sugar. Follow same directions as above.

Molasses is a viscous by-product of the beating of sugarcane, grapes or sugar beets into sugar. 

TOASTED CINNAMON: Split cooled muffins in half crosswise. Spread cut surface liberally with butter. 
Sprinkle with mixture of 1/2 cup sugar and 2 tablespoon cinnamon. 
Place buttered sides up on broiler rack. 
Toast under broiler for 2 to 3 minutes or until bubbly and browned.

Friday, October 14, 2011

SAGO DESSERT WITH RED BEANS AND COCOA RECIPE. NUSANTARA SAGO DESSERT RECIPE

SAGO DESSERT WITH RED BEANS AND  COCOA  RECIPE

SAGO PEARLS WITH RED BEANS AND COCOA
Ingredients: from cooking-varieties exclusive recipe

2 cups sago pearls
2 teaspoon cocoa powder
1 cup red beans – soak overnight and boil
4  tablespoon sugar
Banana leaves (about 20 pieces, cut into 11 cm width)

 Wash the red beans and soak overnight in the fridge, to soften them a bit. Next, boil until cooked and the beans cracked up. Drain away water and coarse blend. Set aside.
When boiling, you may add about 1 cm ginger into the water to get rid of wind/ gas from beans. Once boiling is done, remove the ginger. 
Over here, you can buy banana leaves from the wet market. Banana leaves need to be softened or slightly wilted, so that it won’t tear off, when folded.  To do this, you can heat the leaf over your stove fire for a few seconds. Or you can put it under the hot sun for 30-40 minutes.

You may substitute this with some other large non-poisonous leaves. The leaf texture should not be too soft.  Wrapping them with leaves, makes the sago cooked with excellent results. If it is  too soft and soggy, it means the dessert is already ruined. This happens especially when sago is boiled directly in water. This is the intricate part of cooking sago, although the recipe is very simple to follow.
When that is done, cut the banana leaves into pieces, about 11 cm wide and set aside. Leave the length as it is.
 Wash sago pearls and drain away water. Do not use strainer. The sago is wet enough to enable it to soften- with plenty of moisture but not soggy.
Using a mixing bowl, add in about 6 tablespoons hot water, sugar and cocoa. Stir until  dissolved. Add in sago pearls and red beans. Mix well and ensure that all ingredients are properly mixed.  Set aside and cover  bowl  for 15-20 minutes  to allow the ingredients to blend well and  to let the sago soften a bit.

Boil water in a Steamer pot.

While waiting for water to boil, start wrapping up the sago using banana leaves.
Shape banana leaf into a cone, fill it up with sago and press down the sago using a spoon (not too compressed). Fold the top to close the cone. Place and arrange this cone directly onto the Steamer pan. Repeat this, until all sago has been wrapped up. Put pan on Steamer pot. Cover with lid and let it cook for about 15- 20 minutes- depending on your steamer size/layers of cones stacked, as in the case of a small-size steamer.
You can open up one cone and check- if sago has turned translucent color, then it is already cooked. Remove from Steamer and leave to cool. When serving, do not remove the leaves because it enhances the authenticity of the dessert.

Sunday, October 9, 2011

FOOD JOKE (3). MY THREE BEST RECIPES. SUJI MEAT BALLS. ASIAN CHICKEN-VEGGIE SOUP. NUSANTARA URAP SALAD

FOOD JOKES (3) 
Fried egg, sunshine up please 
What is the meaning of  “Fried egg sunshine up” 
- must be  the yolk looking like the sun and the white sure got a real good tan :) 
wow!  the sun  shines bright alright. 
Not easy to fry egg this way.. Look, I can’t do it, if I burn/ tan  the white (yolk) , the sun will set !. 
This is something even a gourmet chef may not know how to fix.
 It takes a genius scientist chef to do this right huh  :)
btw:) i have to post at least a joke, so that it gets listed in google search LOL


================================================
Congratulations to Ann for being tagged in a game where she has to specify her three favorite recipes (with links) and then tagged 5 other bloggers. I am one of them tagged by Ann.
welcome from cooking varieties
Before I specify my 3 favorite recipes, I would like those who have not said hello to Ann yet, to do visit her kitchen, which stresses on healthy cooking recipes.
I can for certain say that Ann blogs on authentic recipes with great photography works and had  specified that her 3 favorites are:
1- Sicilian antipasto platter  
 http://www.cookinghealthyforme.com/2011/08/sicilian-antipasto-platter.html

3- Vintage cherry soup  
 http://www.cookinghealthyforme.com/2011/08/vintage-recipes-cherry-slump.html
  
PS, LATEST NEWS- CHIC commented at Ann's comment box today - CONGRATS on making Top 9 my friend. Your Mediterranean Stew on Polenta is NO# 1. Woooo HOoooooooooo!!!! Huggssssss..
CONGRATS AGAIN ANN FROM ME AT cooking varieties

To me this is more like a simple,” Merry-Merry Going Around Visiting” game.
 cooking varieties emphasized that “varieties” is a vital link between the food and the eater.  To maximize this variety, I have opened up my blog to guest bloggers participation.

My 3 favorite recipes are:

1- Suji meat balls- Crunchy outer and soft inside


2- Chicken and veggie noodles soup- Asian style, one dish meal (july 2011)             http://cooking-varieties.blogspot.com/2011/07/chicken-noodle-soup-with-veggies-one.html


3- Nusantara Urap- vegetable salad recipe from old Nusantara (Malaysia, Indonesia-april 2011) http://cooking-varieties.blogspot.com/2011/04/nusantara-vegetable-urap-salad-recipe.html


Finally, here are the names of 5 bloggers tagged to continue the game


1- Mugdha                 http://mugdha-cookingfundas.blogspot.com
2- Spoon and chopsticks
                                   http://spoon-and-chopsticks.blogspot.com/
3- Chele                    http://thechocolatepot.blogspot.com/       
4- Anu:                       http://anuzhealthykitchen.blogspot.com/
5- Now Serving        http://priyasnowserving.blogspot.com/


Here are Spoon and chopsticks 3 favorite recipes




http://spoon-and-chopsticks.blogspot.com/2010/08/korean-hot-and-spicy-rice-cake-dduk-bok.html
I visited her 3 recipes, wow delicious and very tempted to try.. i like her cheesecake  best with special ingredients, baked it specially for her husband's birthday..

Wednesday, March 2, 2011

STEAMED SAGO PUDDING WITH CORN SYRUP RECIPE- A NUSANTARA SAGO PUDDING RECIPE- ( RESIPI PUDING SAGU)


Image of Steamed Sago Pudding with corn syrup
NAME OF COOKING-VARIETIES DESSERT RECIPE:
STEAMED SAGO PUDDING WITH CORN SYRUP (RESIPI PUDING SAGO)
Ingredients: from cooking-varieties exclusive recipe
2 cups sago pearls
2 cans of 425 grams Corn in syrup
6 tablespoon sugar
2 pandan leaves- shred (substitute with 2 drops vanilla essence)
Banana leaves (about 20 pieces, 11 cm width)
Permitted food coloring- orange
1 1/2 cup coconut milk (substitute with 5 cups low fat milk
3 teaspoon cornflour
Image of Steamer filled with Sago wrapped in banana leaves
Banana leaves need to be softened or slightly wilted, so that it won’t tear off, when folded. To do this, you can heat the leaf over your stove fire for a few seconds. Or u can put it under the hot sun for 20 minutes. You may substitute this with some other large non-poisonous leaves. The leaf texture should not be too soft.

Cooking-varieties use leaves, to ensure that the sago cooks with excellent results and not soften and get ruined if it’s boiled directly in water. This is the intricate part of cooking sago, although the recipe is very simple to follow.
When that is done, cut the banana leaves into pieces,about 11cm wide. Set aside. Leave the length as it is.
Wash sago pearls and drain away water. Do not use strainer. Add food coloring and 3 tablespoon sugar- mix well with sago pearls. Set aside for 15 minutes, to let sago soften a bit.
Boil water in a Steamer pot.
While waiting for water to boil, start wrapping up the sago using banana leaves.
After 10 minutes, sprinkle sago with some water and turn over to ensure it is evenly spread (use about ½ cup of water only-not more than this amount).
Shape banana leaf into a cone, fill it up with sago and fold down the top to close the cone. Place and arrange this cone directly onto the Steamer pan. Repeat this, until all sago has been wrapped up.
Put pan on Steamer pot. Cover with lid and let it cook for about 20 minutes- depending on your steamer size/layers of cones stacked, as in the case of a small-size steamer.
Image of Sago pearls in a mixture of yellow and white color
While waiting for sago to cook, boil corn syrup with 3 cups of water, pandan leaves (or vanilla), 3 tablespoons sugar, cornflour and coconut milk. Do not add water, if you use low fat milk. The sugar may be too much, if the brand of corn syrup is already very sweet. Stir continuously and let boil for 5 minutes .Turn off fire.
You can open up one cone and check- if sago has turned translucent color, then it is already cooked. Remove from Steamer and leave to cool.
When ready to serve, pour corn syrup into individual serving plates or bowls. Add sago. When served, do not remove the leaves.
Health benefits:
Sago is mainly carbohydrate (carbs) with very little protein, vitamins, or minerals. Energy in the form of glucose, is obtained faster from carbs, as compared to protein intake. Some cell tissues (eg. in the brain) are dependant on glucose from carbs souces, hence low carbs intake can result in slowing down brain function.
It is in Ayurvedic belief- sago helps to cool down body heat.
For more Appetising Sago recipes, view cooking-varieties-nusantara- click at Tab menu above.
Image-of-Sago-Pudding-cooked-by -Steaming

Wednesday, February 2, 2011

OATMEAL-CHICKEN PORRIDGE- RECIPE ON OATMEAL PORRIDGE MADE SIMPLE

One of the best health cereal is oats. Oats cereal helps lower blood pressure, thus reducing hypertension tendencies- Researched by the American Heart Association. Oats is also believed to help lower cholesterol levels.
Chicken with Oatmeal Porridge-servings for two persons
Ingredients: from cooking-varieties
3 pieces boneless chicken breast- cut into small pieces
2 pieces garlic- minced
2 cm young ginger root- minced
1 carrot- slice 2 cm thick
Spring onion for garnishing- cut into thin slices
1 1/2  teaspoon Soup spice powder
Salt & pepper to taste
2 1/2 cups ‘quick cook’ oats
Boil 5 cups of mineral water with chicken, garlic, ginger, spice powder and salt.
When chicken is cooked take out about 1 piece of the chicken breast and set aside to cool.
When cooled, shred these chicken pieces and use them as garnishing.
Add in oats and pinch of salt and pepper inside the chicken soup. Put off fire after 2 minutes.
Serve hot. Place oats porridge in serving bowls. Garnish with shredded chicken and spring onions




Monday, January 17, 2011

SAGO PUDDING RECIPE- USE SAGO PEARLS TO MAKE SAGO PUDDING WITH SYRUP- FROM COOKING-VARIETIES

For recipe,check Cooking-Varieties Arty Photographs at BLOGGERS LINK (right of this page).
Sago pearls are made from sago extracted from the pith of the Sago Palm.