Thursday, January 5, 2017

The Nut Milks You Don't Know About (and How to Save Money Making Them at Home)


https://www.yahoo.com/beauty/the-nut-milks-you-dont-know-about-and-how-to-save-money-making-them-at-home-195007756.html
Make your own nut milk to take on the go. (Photo: Marc Philbert/Trunk Archive)
It used to be that skim, 2 percent or whole were your primary choices when it came to milk. But these days, alternative milks made from nuts, seeds, and more are big business — half of all Americans say they’re drinking no-moo juice, with sales increasing 9 percent in 2015, according to research firm Mintel. (At the same time, dairy milk sales have gone down by 7 percent.) And while there are likely plenty of options on your favorite grocery store’s shelves — from old favorites almond and soy to newer ones like coconut, cashew, and macadamia — not only can they be pricey, but whipping them up at home is a fun option with loads of benefits like superfresh flavor, fewer mysterious additives (meaning none), and more protein, healthy fats, and fiber.
Here are three nondairy milks you may not find in stores that you can blend in seconds:

pistachios
Photo: Getty Images
Pistachio Milk
Makes about six 3/4-cup servings
1 cup low-salt shelled pistachios (like Wonderful Pistachios Lightly Salted No Shells)
2 cups water + 4 cups water
1-2 Medjool dates, pitted
  1. In a medium bowl, combine pistachios with 2 cups water. Refrigerate overnight.
  2. Drain water and rinse well.
  3. Blend soaked nuts, 4 cups of water and date in a high-speed blender for about a minute (other blenders will take a little longer, around 3 minutes).
  4. Pour mixture into a mesh nut milk bag or double layer of cheesecloth to separate nut pulp from “milk.” Discard the solids and refrigerate liquid for up to 5 days.

How to use it: Make pistachio cardamom chia pudding! Mix 1 cup of your homemade pistachio milk with 2 tablespoons chia seeds, 1/4 teaspoon almond extract, 1 tablespoon maple syrup, and 1/8 teaspoon ground cardamom. Whisk well and refrigerate for at least one hour, until thickened. Sprinkle unsweetened shredded coconut on top and serve; makes 1-2 servings.

Hazelnut Milk
Makes about four 1/2-cup servings
1 cup shelled raw hazelnuts
2 cups water + 3 cups water
Pinch of sea salt
  1. In a medium bowl, combine hazelnuts with 2 cups water. Refrigerate overnight.
  2. Drain water and rinse well.
  3. Blend soaked nuts and 3 cups of water in a high-speed blender for about a minute (other blenders will take a little longer, around 3 minutes).
  4. Pour mixture into a mesh nut milk bag or double layer of cheesecloth to separate nut pulp from “milk.” Discard the solids and refrigerate liquid for up to 5 days.
How to use it: hazelnut hot chocolate. In a small saucepan over a medium flame, whisk together 2 tablespoons cocoa powder, 1½ tablespoons sugar, and a pinch of salt with ¼ cup hazelnut milk. As the mixture begins to boil, slowly whisk in an additional ¾ cup hazelnut milk, and blend until hot. Stir in ¼ teaspoon vanilla extract and serve.
hemp seeds
Photo: Getty Images
Hemp milk
Makes around six ¾-cup servings
1 cup hemp seeds (also called hemp hearts)
4 cups water
Pinch of salt
  1. Blend hemp seeds and 4 cups of water in a high-speed blender for about a minute (other blenders will take a little longer, around 3 minutes).
  2. Strain by pouring mixture into a mesh nut milk bag or double layer of cheesecloth to separate pulp from “milk,” or, depending on how you plan to use it (like the smoothie below), you can skip the straining process and use with pulp. Refrigerate liquid for up to 5 days.
 How to use it: Take your hemp milk to the tropics with an island-inspired smoothie! Blend 1 cup unstrained hemp milk with 1 frozen banana, ½ cup cubed pineapple, ¼ teaspoon vanilla extract, and 1 tablespoon shredded unsweetened coconut until smooth. Pour into glass and garnish with additional coconut.How to use it: Take your hemp milk to the tropics with an island-inspired smoothie! Blend 1 cup unstrained hemp milk with 1 frozen banana, ½ cup cubed pineapple, ¼ teaspoon vanilla extract, and 1 tablespoon shredded unsweetened coconut until smooth. Pour into glass and garnish with additional coconut.

The 38 Best Diets of 2017 Ranked by U.S News

https://www.yahoo.com/beauty/the-38-best-diets-of-2017-ranked-by-u-s-news-174453542.html

Thursday, July 3, 2014

Glucosamine for knees pain

glucosamine and chondroitin for joints

Sunday, September 12, 2010

Plastic Containers for Food

1) Know the code. Look on the bottom of your plastic to find the recycling symbol (a number between 1 and 7 enclosed in a triangle of arrows). The code indicates the type of plastic you are using and can give you important clues about safety. "We generally say 1, 2, 4 and 5 are considered to be the safest," says Sonya Lunder, senior analyst at the Environmental Working Group. Try to avoid using plastics with 3 or 6, as these leach chemicals that may be harmful. Number 7 is an "other" category that includes BPA-containing plastics called polycarbonates. These plastics, which you should avoid, will have the letters PC printed underneath the 7.
2) Heat can increase the rate at which chemicals like BPA leach from plastic. Containers labeled "microwave safe" have been tested by the Food and Drug Administration (FDA) and found to leach extremely small amounts, which the FDA has determined to be safe. However, some experts advise people to keep plastic out of the microwave altogether. "I don't microwave anything in plastic," says Lunder. "It's really easy and fast to put my food into a ceramic or glass container and heat it that way." And never put plastic wrap on top of your food in the microwave, since it can melt. Use wax paper or a paper towel instead.
3) 3. Use it for its intended purpose. Plastics that are designed for single use should only be used once. "Plastic breaks down over time," Lunder explains. "Some aren't designed to withstand heating and cooling." Most plastics with recycling code number 1 are intended for single use, such as disposable water bottles. And that takeout container from six months ago? Toss it. In general they're fine for refrigerating leftovers, but aren't designed for heat exposure or long-term use
4)Wash by hand and Do not freeze.

Friday, July 23, 2010

MSG may actually make allergies worse!

There are two kinds of MSG, natural (found in everyday foods) and synthetic. Natural MSG is known as L-glutamic acid, which is non-essential amino acid (building block for proteins) that is found in nature. It is slowly broken down in our digestive system and delivered to receptors in the body and brain. In fact it is one of the main components of protein foods such as meat, fish and some vegetables. Surprisingly, Glutamate is also produced in the body (thus a non-essential amino acid) and is essential in human metabolism as well as being an active neurotransmitter in the brain. The synthetic or ‘free’ version is extracted in a lab using various processes (hydrolyzed, modified, autolyzed, texturized, and fermented) and is refined to a white crystal. Processing reveals the free version found in foods known as monosodium glutamate. MSG may actually increase the activity of a protein in the nervous system that makes allergy sufferers more sensitive to irritants (i.e. make allergies worse!) If you suffer from food allergies or other seasonal or environmental irritants, you may benefit from an MSG free diet. As doctors recomends that proteins consumption should be stopped or decrease during allergy attacks. Taken from supermarketguru.com

Wednesday, July 21, 2010

Health Food Website

www.IntegrativeNutrition.com
www.LocalHarvest.org
www.FoodNews.org

Fruit Labels: Organic, Conventional, and Genetically Altered.

Fruit Label:
Conventional Bananas 4011
Organic Bananas 94011
Genetically Altered Bananas 84011