Thursday, June 28, 2012

Garlic Health Benefits

Nature has gifted us lots of things to keep our self healthy. One of those gifts is Garlic. There are lots of saying & proverbs about Garlic which reflects its importance & quality such as Garlic is as good as 10 mothers & Garlic a day keep sickness at bay. Moreover, it is regarded as a miracle by naturopaths & herbalists. Various researches have proved it that Garlic is good for health and is beneficial in curing various health problems.
The garlic clove contains various nutrients as water soluble nutrients include vitamins, enzymes, amino acids and natural sugars & oil soluble nutrients includes sulphur compounds originating from an amino acid named alliin which is converted to a pungent compound called allicin which has natural antibiotic properties. Presence of sulphur in garlic is the cause of its pungent smell. However, the quality of Garlic cannot be over hidden due to this smell. In several scientific studies it has been found that:
Garlic Medicinal Uses

Garlic acts as an antiseptic & helps in curing the wounds very quickly.
One of the health benefits of garlic is that it helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.
In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.
Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowers down the blood pressure & cardiovascular problems. It increases the levels of high density lipoproteins & reduces harmful cholesterol in the blood & keeps arteries and heart healthy.
It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.
Garlic stimulates the immune system of body & helps in fighting against various diseases.
Prevents & relieves chronic bronchitis, respiratory problems, and catarrh.
It acts as a nasal decongestant & expectorant.
It is also helpful for hum oral asthma, hysteria, dropsy & scurvy.
Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.
Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

WHEATGRASS

Wheatgrass helps in throwing the toxins from the body and helps in boosting the cell regeneration. It is an easy way to detox your body at home.

Benefits of Wheatgrass:

It boosts the hemoglobin production.
Rebuilds the bloodstream.
Helps in healing the wounds.
Improves digestion.
Cleans the liver.
Purifies the blood in the entire body.

Growing Wheatgrass at home:

It is economical and hygienic to grow and juice the wheatgrass at home.

Potting:

Plastic basins, clay pots or trays which are about 6" - 8" in diameter and 3" high are perfect for growing wheatgrass. First fill up 2 ½" of the basin with the soil.

Planting:

For planting, clean and wash the wheat grains and soak them overnight in water. Spread the soaked grains in the pot filled with soil the next day. Sprinkle a thin layer of soil to cover the grains.

Growth:

Darkness helps the grains to sprout quickly. So it is advisable to cover the pot with any newspaper or cloth and place it on a balcony. Remember to spray the grains daily with some water till the green leaves sprout up. Keep covering the pots with the newspaper till then. Later stop covering the pots.

Watering:

Water the plants lightly but adequately depending on the season and on whether the pots have drainage holes or not.

Harvesting:

In a week from the sowing the grass will be about 8" tall. Cut it with clean scissors about ½ "above the soil surface. This harvested wheatgrass is ready to be juiced. The grass will grow back in a week's time. After the second harvest crush all the roots and mix with the soil. The soil is ready for a fresh sowing.

How To Juice The Wheatgrass:

It is advisable not to use mixer, grinders or blenders to juice the wheatgrass as the rapid blade movement oxidizes the chlorophyll and will make the wheatgrass useless. It is better to manually mince the grass on a stone grinder or with a mortal and pestle. You may also use electric juicer.

Cut the grass ½ "above the soil surface with the help of a knife or scissors.
If using the juicer then take out the juice as described in the juicer manual. In case you are using mortal and pestle, first chop the leaves and while adding little water at a time, grind it into a fine paste. Then using a clean muslin cloth, strain the juice in a cup. Again repeat the process using the same leaves till the grass turns white.

Homemade Indian Cuisine

All you need is a few basic ingredients, without which Indian cooking is almost impossible...
Make sure to have the following in the kitchen:
Red chilli powder
Turmeric powder
Coriander powder
Garam masala powder
Whole garam masala (peppercorns, cloves, cinnamon, cumin seeds, cardamom)
Dried mango powder
Pav bhaji masala
Sambhar powder

http://www.indianfoodforever.com/bachelor-cooking/

Sunday, June 17, 2012

Cracking an Egg Underwater

Cracking an Egg Underwater: Scuba divers from the Bermuda Institute of Ocean Sciences took and egg underwater to show us what happens when it's cracked open.

Saturday, June 16, 2012

Limoncello

Limoncello - Wikipedia, the free encyclopedia:

Limoncello (Italian pronunciation: [limonˈtʃɛllo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri.[1] It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.[2] [3]
Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.[3][4] Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Clarity and viscosity are affected by factors like the relative temperatures of the two liquids. Most lemons, including the more-common Eureka lemon will produce satisfactory limoncello.

Watkins Naturals

Watkins Naturals - About JR Watkins:

Friday, June 15, 2012

All the Fixins': Make Your Own Condiments

Friday, June 8, 2012

Melomakarona (Syruped Pudding Cookies)

http://adventurescooking.blogspot.com/2011/12/melomakarona-syruped-pudding-cookies.html

Baked Brie

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce

Jalapeno Cornbread with Caramelized Onions

http://adventurescooking.blogspot.com/2012/04/jalapeno-cornbread-with-caramelized.html

How To Season a Cast Iron Skillet

Properly maintained, a cast iron skillet can last a lifetime.

What You Need

Materials
Cast iron skillet
Dish soap
Sponge or stiff brush
Clean, dry cloth or paper towels
Vegetable oil or shortening

Equipment
Oven

Instructions

1. Preheat oven to 325°F.

2. Wash the skillet with warm, soapy water and a sponge or stiff brush. (Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.)

3. Rinse and thoroughly dry the skillet.

4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet.

5. Place the skillet upside down on the oven's center rack.

6. Place a sheet of aluminum foil below the rack to catch any drips.

7. Bake for an hour.

8. Turn off heat and allow to the skillet to cool completely before removing from oven.

Additional Notes: A seasoned skillet is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

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