can sum1 plz post me the recipe for watermelon juice?
I am the juice has a characteristic smell of watermelon, I do not. I tasted a glass of watermelon juice in a restaurant in Hong Kong, which do not have that smell (smell similar to that of a old plastic). can sum1 please help me with advice on how can I get rid of the smell and taste a delicious place to juce?
INGREDENTS 2 cups watermelon chunks, seedless 2 tablespoons sugar 1 / 2 cup cold water 5 ice cubes juice of 1 lime (optional) COOKING INSTRUCTION Mix all ingredients in a blender and puree until smooth. Serve over ice. For 2 persons
Over a 120 Quick and Easy Smoothie Recipes That Give You More Energy and Stamina!Just whip up one of these yummy smoothies whenever you need an energy boost! What could you do if you had more Energy? How many times have you thought ‘if I only had more energy, I could get more done’? Almost everyday I bet! What do you do when you find your energy lagging? Go for something with Caffeine? Sugar? Junk…
Over a 120 Quick and Easy Smoothie Recipes That Give You More Energy and Stamina!Just whip up one of these yummy smoothies whenever you need an energy boost! What could you do if you had more Energy? How many times have you thought ‘if I only had more energy, I could get more done’? Almost everyday I bet! What do you do when you find your energy lagging? Go for something with Caffeine? Sugar? Junk…
cure the disease called acid reflux can be done using natural, healthy methods. I suffered from this condition for years, taking harmful, expensive drugs PPIs (proton inhibitors), which mask the symptoms. These drugs not only had myriad side effects, but became ineffective over time. I been forced to find another answer. I wanted to heal without the use of drugs. My doctor was no help. He had not the slightest idea of Natural Healing and Nutrition. After much research, I discovered that the proper use of herbs, store items of health, meditation, exercise and diet, can heal acid reflux.
The first thing I learned is that acid reflux sometimes called GERD (gastroesophageal reflux disease gastro-esophageal) is not an illness at all. Contrary to what the medical community would have us believe it is simply a condition, caused by poor eating habits. In addition to eating wrong foods, not chewing food properly is probably the root cause of this evil.
The acid reflux condition would not exist without a damaged esophagus and a weakened LES (esophageal sphincter below). If the condition is to be eliminated, healing the esophagus must be the first order of business.
During this reflux recovery period, eating anything that can irritate or damage the esophagus must be avoided. Things like poorly chewed chips, crackers, cereal or hard foods with sharp edges are culinary culprits – they cause little lacerations to develop in esophagus. Until the lacerations have had a chance to heal, spicy foods, such as acidic tomato, peppers, garlic and onions raw materials must also be eliminated from the diet. They just further irritate the situation. Smoking and alcohol consumption relax the LES, allowing stomach acid splashes into the esophagus, thus impeding the healing process.
The key recovery of acid reflux is to eat only mild, easy to digest food until the esophagus has healed. Eat at the beginning do you at least three hours to sit or walk before bedtime. Eat slowly and chew your food completely. Last but not least, try to eat in a relaxed, pleasant environment and stress free.
I have listed some of my recipes favorite that I enjoyed during my recovery period. They can be made quickly and easily. Try doubling of these recipes so you can reheat them later in the week ….. less time in the kitchen. Remember that cooking from scratch, rather than rely on convenience foods, is a better approach to good health in general. It is also good to know what you're really eating.
For breakfast, I believe that fresh fruit is the best way to go. I especially like melon and papaya. For lunch I eat more fruit like apples, bananas and, perhaps some almonds or walnuts. It is better to eat many little healthy meals during the day. I try to buy that organic fruits, however, sometimes when I am rushed, I purchase "ready to go" containers of mixed fruit at the grocery store. Try to stay away from pineapple, which I find difficult to digest.
How about starters in the evening? Serving vegetables raw is the best how to present them in good health.
Try creating a beautiful platter scholarly (crew di tay) better known as elegant rabbit food. Serve with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green & yellow zucchini, Belgium endive, carrot sticks, tiny mushrooms, or calls you want. Cut the vegetables into small pieces for dipping. The endive is a natural edible scoop Belgium for dipping. Just cut the ends and peel the leaves.
Soak the tofu in putting a package of soft or silken tofu in a food processor or blender, add garlic powder, cumin, paprika and the chopped chives or parsley for flavor and color. Season with salt and pepper to taste. Add a little lemon juice freshly squeezed if the mixture is too thick. Blend until smooth and creamy. If you're in a hurry, ready based dips, salads and platters are available in the produce sections of most supermarkets, but make a concerted effort to eat only organic if possible.
I hope you enjoy the following dishes. Even if I am cured of acid reflux, I still serve these recipes on a regular basis. I prefer a little less cooked food. Feel free to adjust the cooking times and seasonings according to your own taste.
Bon appetit!
Sautéed White Fish on a bed of mashed
This recipe is for one serving. Increase the ingredients for extra servings required.
One 4oz filet of white fish (orange roughly, sole, halibut, flounder, etc.) A med. Potatoes Steamed green vegetables as broccoli, spinach, peas or asparagus Parsley or chives for garnish ¼ c. tablespoons unsalted butter, oil olive oil or Pam
We'll start with the potatoes, because they take more time to cook and they tend to retain their heat longer. The fish and vegetable take only minutes to cook. )
Peel and cube potatoes. Place in cold water to cover. Bring to a boil, and then simmer until tender. Drain, leaving just enough cooking liquid to pass the lashes. You can also use the broth vegetables (recipe below) instead. Add salt to taste. Keep in a warm place.
Season fish with salt and pepper to taste. Spot nonstick skillet over med high heat. Add butter, oil or spray with Pam. When not quite smoking, add fish. Cook two minutes, turn and cook the other side for two minutes, or until the filet is light brown and cooked through. If the net is very thin, one minute each side may be sufficient. (You can broil or bake the fish if desired)
Serve fish on top of mashed potatoes, surrounded by steamed vegetables. Garnish with chopped parsley or chives.
Broth
This broth is very alkaline and rich minerals. It can be used as a simple soup, or used as a stock (as above) for cooking. Cook and save the potatoes and beets to use as a side dish or add to soup. 2 cups red skin peels 3 cups celery 2 cups celery tops 2 cups beet tops 1 small zucchini or yellow squash 2 cups carrots A small onion Parsley sprig 2 ½ quarts of distilled water
Cut all vegetables into very fine pieces. Place in water and bring to a boil. Simmer for 20 minutes. Strain and refrigerate for future use.
Note: By cooking pearled barley in the broth finished with the addition of chopped vegetables, one can prepare a healthy soup for a first course.
Pasta Primavera
Primavera means "spring" in Italian. This pasta dish is an excellent opportunity to use all the wonderful fresh spring vegetables at your disposal. But you can make this dish anytime of the year using all fresh vegetables you can find at your grocery store. I chose a mixture of vegetables that I happen to love, for this recipe. You use or replace them with your favorites. During the reflux healing period, try to stay away from tomatoes, raw onions and garlic thought. I have included garlic in this recipe (* see note regarding roasted garlic). If you can tolerate a little garlic, then make sure to cook low temperature, without browning. If you want to be a bit adventurous, you can add the Cup heavy cream. You can substitute parsley for basil and penne regatta for fettuccini, or another pasta. The whole family can enjoy this classic pasta dish.
1 cup mushrooms sliced 1 cup sliced carrots 1 cup green peas 1 cup sliced asparagus spears 1 cup snow peas or sugar snaps 2 cloves garlic, finely chopped or roasted 1 pound penne regatta 1 tsp tea. salt 3 c. tablespoons extra virgin, first press cold olive oil ½ cup shredded basil ½ cup Parmigiano-Reggiano ½ cup cream (optional)
Place a steamer basket in a saucepan with a small amount of water and bring to boil. Place vegetables in basket, cover and cook until tender (about 4 minutes). Rinse under cold water to stop cooking and preserve color, and drain.
In a large saucepan of boiling water, add salt and the penne regatta. Bake uncovered by following the instructions on the box, preferably al dente.
Meanwhile in a skillet large skillet, heat the olive oil. Add garlic and cook over low heat for a few minutes (do not brown). Add the steamed vegetables and optional cream and increase heat to medium. Cook just until heated.
Drain pasta and add to the skillet and mix well.
Sprinkle with Parmesan Reggiano, and shredded basil. Heat the container thoroughly and serve. If the dish needs more salt, use extra cheese instead, at the table. Serve this dish with a heart of romaine salad with lemon chive dressing (recipe below)
Note: It takes more than two cloves of roasted garlic, for this recipe. On a sheet of aluminum foil place two heads of garlic Cut the stem end with a knife. Drizzle olive oil over them and wrap tightly. Bake in an oven at 400 degrees for one hour. When sufficiently cooled squeeze roasted garlic in a bowl, releases the shells. Mash well with a fork.
Another use for roasted garlic is my version of pesto sauce. I use walnuts instead of pine nuts, which I find indigestible, with roasted garlic and basil. Use what you like and share the mist-pressed, extra virgin olive oil in blender. If your sauce is too thin, adjust with more walnuts, basil and garlic. If it is too thick, use more olive oil. It is a matter of taste. Serve with pasta of your choice. I prefer linguini or fettuccine.
Lemon salad dressing with chives
It is a simple and classic vinaigrette for green salads. Use heart of Romaine or Boston lettuce Bipp. Make this dressing and hour or before serving, so that the flavor of chives is fully incorporated. Remember not mix well before serving. The advantage here is using lemon juice instead of vinegar. I find that lemon juice becomes alkaline after have been ingested.
1 lemon juice Sea salt (pinch) 3 c. soup. extra fine sugar 6 c. soup. oil extra virgin olive 6 c. soup. minced chives (you can not have too many) freshly ground black pepper
Mix lemon juice, salt and sugar in a mixing bowl. Whisk until sugar and salt are dissolved. Continue to whisk the oil olive, chives and several pepper. Keep whisking until dressing is emulsified.
(Note: You can make this dressing for two by reducing the lemon juice to two tablespoons. and other ingredients for third.) Keep left on the dressing in a jar in the refrigerator for future use. It keeps about a week.
Savory Brown Rice Lentils Texmati
1 lb of organic lentils (2 ½ cups), rinsed 8 cups water or broth 1 onion, chopped 3 cloves garlic, minced 2 carrots, sliced 2 stalks celery, chopped 1 bay leaf 2 sprigs thyme, or ½ tsp dried tea Texmati organic brown rice (follow package directions)
For a large saucepan bring water and lentils to a boil. Add remaining ingredients. Reduce the simmer, partially covered. Cook until tender (about 20-30 minutes), stirring occasionally and adding more liquid as necessary .. Remove bay leaf and thyme. Season with salt and freshly ground black pepper to taste. Serve over organic brown rice Texmati. Garnish with chopped parsley. Serve with a light green salad, dressed with lemon chive above.
Chicken Breasts Baked in mushroom caps with steamed broccoli and new potatoes
6 chicken breasts (either bone or halves with skin) 1 tsp teaspoon dried thyme Olive oil 6 large portobello mushrooms (or small enough mushrooms to cover bottom of pan) 1 tsp tablespoons minced garlic Salt and pepper to taste Vermouth 2 cups dry white wine or dry ¼ cup chopped fresh parsley
Place rack in center of oven and preheat to 400 degrees.
In a lightly oiled skillet, large enough to hold chicken breasts, arrange mushrooms Gill down. Sprinkle with chopped garlic, salt and pepper. Pour the wine over the mushrooms. Place chicken skin side of the breasts over mushrooms and brush with olive oil.
Bake uncovered about 20 minutes, until that the breasts are golden brown. If the wine has evaporated during the cooking process, add a little more (for those of you who do not tolerate alcohol, keep in mind that it burns during cooking, leaving only the flavor).
Sprinkle the breasts with the pan juices and return it. Cook until breasts are completely done and springy to the finger, about 15 minutes.
With a slotted spoon, place the chicken and mushrooms in a dish, mushrooms on the bottom and breasts on the skin side on the head up. fat to remove excess skim milk and spoon juices over chicken. Sprinkle with parsley.
Serve with steamed broccoli and new potatoes. (Substitute brown rice for potatoes, if desired)
Stir fried shrimp and vegetables Served over millet, brown rice or quinoa
3 c. tablespoons canola oil £ 1. raw medium shrimp, peeled 2 cups broccoli florets 2 cups sliced mushrooms 4 scallions, trimmed and chopped 2 v. tablespoon garlic, minced 2 v. tablespoons fresh ginger, minced 1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornmeal A package of organic millet
In a hot wok or sauté pan pour oil until smoking Add vegetables and stir constantly to cook al dente Add shrimp and continue stirring until everything turns pink Add broth and coverage for a couple of minutes until shrimp is almost done Uncover and add cornstarch mixture, stir until thickening and extinguish the fire Serve over millet cooked according to instructions Season to taste with tamari light soy sauce
Note: This dish must be done very quickly, as you do not want to overcook the shrimp or vegetables. Millet I chose because it is a grain very alkaline. It is neutral in taste and absorb the flavors of this dish. You can substitute brown rice instead.
