Grilled Sweet Potatoes Recipe

INGREDIENTS

• 2 pounds sweet potatoes
• 3-4 Tbsp olive oil
• Kosher salt

Dressing

• 1/4 cup finely chopped fresh cilantro (including tender stems)
• 1 teaspoon of lime zest or lemon zest
• 2 tablespoons of fresh lime or lemon juice
• 1/4 cup olive oil
• Pinch of salt

METHOD

1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

2 Combine all of the dressing ingredients into a small bowl.

3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

4 Toss the sweet potatoes in a bowl with the dressing and serve hot.

source : http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/

How To Make Natural Glue Using Milk

How To Make Natural Glue Using Milk

Ingredients :
1½ cups milk
3 tsp white vinegar
1 tbsp baking soda
Water by preference for thinning glue

Directions :
1. Heat the milk in a pan until warm, then add vinegar. 
2. Keep heating and stirring until the milk separates into curds and whey.
3. Strain the mixture, keeping the solid curds (save your whey for other uses!). 
4. Collect the curds and put them back into the pan.
5. Add baking soda and enough water to get the consistency of your choosing and mix/stir thoroughly. 
6. Heat the mixture until it starts bubbling a bit, then turn it off and let it cool.
7. Bottle in airtight container upon cooling enough and/or use it right away for gluing! 

A Look on Diet Fitness

Many people nowadays are very much conscious about their own health and fitness. In addition to that, these people, and many others as well, are now having that desire to sculpt their bodies to ahieve that magazine-cover look. As a result, gyms, health spas and other fitness centers have proliferated all over to cater to the needs of the fitness buffs and afficionados.

Even on television exercise machines, weight loss products, and other paraphernalia to improve fitness have more or less gained control over the airwaves and made their way into the households. But exerise is not the only way to build that body beautiful. It also entails certain amount of responsibility on the foods one chooses to eat. Being healthy and fit requires one to observe diet fitness.

Diet fitness is as essential as exercise itself. Diet for fitness provides the essential nutrition one needs to restore worn-out muscles and for healthy growth. Diet fitness should never be taken for granted. With the popularity of keeping fit, many different views, methods, programs and dieting strategies have been formulated by many professionals. Among these are high carb diets and high fat diets. Whih one is more effective and which one should one choose to follow?

First thing to know would be the fundamental differences between these two diet approaches. As the name implies, high carb diets concentrates on taking in carbohydrate-rich foods while high fat diets endorses fat-rich foods. High carb diets are utilized to glycogen stored in the liver and muscles. Glycogen is a glucose complex that provides large amounts of energy ready for use in anaerobic exercises.

Fats, on the other hand, is well-nown for being the richest source of calories. It actually contains 2.5 times more calories than carbohydrates and proteins alike. Studies also show that it takes the body 24 calories to metabolize carbohydrates while it only takes 3 to burn down fat. So which one to follow? A person can follow a high carb and low fat fitness diet or the other way around. It is absolutely not recommended to follow both at the same time; unless of course if you want to gain body fat.

But then diet fitness is not all about losing fat, one must also consider his diet in order to keep fat away. Research shows that sustainable loss of weight can only be achieved on a diet which suits the individual food preferences, lifestyle, medical profile and satiety signals.

Diet programs all over can help you shed off excess pounds, but only one diet can help you stay sexy, and it is the one that satisfies you most. Other important aspects of having a fit diet are moderation, balance and variation. One must be careful not to leave out important nutrients and other substances necessary for healthy body functioning. health organizations are clear about the amounts of nutrients an individual should have in the body.

Low fat high carbs, high carbs low fat; the question is not which diet program will work out but which is it that will work for you. Striving for a sexy and healthy body does not have to burden an individual, diet fitness does not have to mean sticking to the same kind of food for life. One may even try to be adventurous and try out new foods out there. Who knows? one may even discover spinach interesting.

Homemade nutella!! With far less sugar

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

Inside Out Caramel Apple Slices

Haley’s kindergarten class had a field trip there a couple weeks ago. Trevor’s preschool went there the month prior. And we usually make a family outing at the beginning of the Fall season.

Needless to say, we’ve been eating apples like nobody’s business. And my apple radar has been on high alert when reading through all my favorite blogs. I can’t even remember which one led me to this creation. But so I arrived. And so I made them. Stat.

I almost…almost stopped here -

…but I went all the way. Waited patiently for them to chill in the fridge, so I could cut them. Perhaps a fun Thanksgiving appetizer, me thinks.

Inside Out Caramel Apple Slices
Makes 24 slices
Prep time: 30 minutes
Cool time: 20 minutes

Ingredients
• 3 large Granny Smith apples (or any apple of your choice)
• 1 large lemon
• 2 cups caramel squares, unwrapped
• 2 tablespoons corn syrup
• 1/4 cup chopped pecans
• Chocolate sauce (optional)

Directions
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.

Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.)

To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10 minutes.

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick.

Pour the caramel into the hollowed out apples until just below the top. Sprinkle with pecans.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.

Note: these are sticky and messy. Just like any good caramel apple should be :D

(originally from Domestic Fits)

Crispy Lemon Roasted Brussels Sprouts

Ingredients

• 2 lb Brussels Sprouts
• 4 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1-2 lemons
• more salt and pepper as needed

Instructions

1. Preheat oven to 450 degrees F.
2. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
3. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

DIY Drambuie

Ingredients

• 1 teaspoon whole fennel seeds
• 1/3 cup honey
• 1/2 cup water
• 1 tablespoon fresh picked rosemary leaves
• 3/4 cup blended Scotch

Procedures

1. 1
   Break up the fennel seeds using a mortar and pestle or under a heavy skillet. Cook the honey, water, fennel, and rosemary over medium heat stirring frequently, until it is integrated into a syrup, about 5 minutes. Let cool, with the fennel and rosemary still in the pot. Scrape off any white foam.
2. 2
   Once the syrup has cooled, pour liquid (with the fennel and rosemary still in it) into a sealable glass jar. Add Scotch, seal, and shake. Steep for 3 days at room temperature. Strain. Liqueur can be stored in the refrigerator for up to 6 months.

Brussels Sprouts and Udon Noodles in Miso Sauce

Recipe

If you’ve never sliced Brussels sprouts before tossing them into the pot, you’re about to discover the ideal way to prepare this underappreciated vegetable. Since the slices cook evenly and maintain their sprightly green color and crunch, you will feel like you are being introduced to a new vegetable.

In this dish, you’ll be tossing the sliced Brussels sprouts with Japanese udon noodles, bell peppers, and pecans. An East West sauce is quickly made by blending the fermented soybean paste called miso with rosemary-infused olive oil and a little of the noodle cooking water.

Yield : 3 servings

Ingredients

• Pound or two 10-ounce pints Brussels sprouts
• 2 teaspoons olive oil
• 1 tablespoon peeled, minced ginger
• ½ teaspoon minced garlic
• 6 scallions, thinly sliced (keep white and green parts separate)
• ½ cup finely diced red bell peppers
• ½ cup finely diced yellow or purple bell peppers, or additional red peppers
• ¼ to ½ teaspoon crushed red pepper flakes
• ¾ cup water
• 8 ounces udon noodles (Eden Foods makes a nice brown rice udon)
• 2½ tablespoons dark miso
• 1 tablespoon rosemary-infused olive oil (or 1 tablespoon olive oil and 1 to 2 teaspoons chopped fresh rosemary), plus more if needed
• 1 to 2 tablespoons Japanese soy sauce (Shoyu or Tamari)
• ½ cup toasted pecans

Directions

1. Trim off the root end of the Brussels sprouts, and discard any browned or damaged outer leaves. Cut the Brussels sprouts lengthwise into ¼-inch slices, set aside. Begin bringing a large pot of water to the boil for the udon.

2. In a large skillet, heat the oil. Add the ginger and garlic, and cook over medium-high heat, stirring constantly, for about 20 seconds. Add the sliced white part of the scallions, bell peppers, and red pepper flakes and cook, stirring frequently, for 1 minute.

3. Turn off the heat. Standing back to avoid spattering oil, add the water. Add the Brussels sprouts, cover, and cook over medium-high heat until the sprouts are tender-crisp and still bright green, 2 to 4 minutes. (Add a few tablespoons additional water during this time if the mixture becomes dry.) Set the skillet aside, uncovered.

4. Break the udon in half and add them to the boiling water. In a small bowl, dissolve the miso in ½ cup of the noodle cooking water. Stir in the rosemary-infused oil and 1 tablespoon of soy sauce.

5. When the noodles are just short of done, drain them. Set them in the skillet with the Brussels sprouts, and stir in the miso sauce and reserved scallion greens. Add more soy sauce and rosemary oil, if needed. Cook over medium heat, stirring constantly, just until the mixture is good and hot. Toss in the pecans and serve immediately.

Notes

This recipe calls for dark miso, which is generally saltier and aged longer than light miso, so avoid any temptation to make a substitution. You’ll find udon noodles and miso in Asian groceries and health food stores. Leftovers are likely to need perking up with soy sauce or lemon juice.

Miso is a thick paste made by fermenting soybeans or a combination of soybeans and grains. In general, dark misos are saltier and have a more intense, “beefy” flavor than light misos. Dissolve mlso in liquid before adding it to your dish. Look for miso in the refrigerated section of health-food stores and Asian markets (or order by mall from Gold Mine Natural Food Co.). Miso Master is a good brand. Refrigerate miso in a tightly sealed container, and it will last for years.

source :http://www.cookstr.com/recipes/brussels-sprouts-and-udon-noodles-in-miso-sauce

Homemade Electrolyte Drinks

When a stomach or intestinal bug strikes, what is one of the first things you rush to the store to get?

Gatorade? Pedialyte?

Not only are these drinks expensive, buy these drinks are loaded with artificial sweeteners, flavors and dyes which are not only bad for you when you are sick, but are not good for you when you are well either.

Vintage Remedies Homemade Electrolyte Drink

1 cup purified water

1/3 cup organic grape, orange or berry juice

1/4 tsp pure mineral salt (an unrefined sea salt)

a pinch of baking soda

Blend all ingredients well. Store in refrigerator. Serve cold.

How this works

Purified water

Filtered water does not contain contaminants that find their way in to the water supply. 

I recommend Big Berkey Water Filter Systems, which filter out nearly 100% of contaminants without removing beneficial minerals, and they last for.ev.er. Filter systems like Brita and Pur filter out some contaminants but not to the degree which Big Berkeys do - see the comparison. Learn more about Big Berkey here.

Organic juice

Juice adds flavor to the electrolyte drink while providing a boost of vitamins, mainly vitamin C. Freshly-squeeze organic juice is best, but store-bought organic is your next best option. Organic means that is was grown and processed without the use of pesticides or additives. 

For a little extra sweetness and added health benefit you can add 2 tablespoons of raw honey to this solution.

Mineral salt (aka sea salt)

Sea salt contains 92 of vital trace minerals our bodies need and will help aid in rehydration. Traditional white table salt is usually refined and processed at high temperatures, has been bleached and contains chemical additives. Which do you want in you body?

I use Redmond RealSalt Nature's First Sea Salt. Vitacost has some great prices on the 9 oz and 26oz varieties. If you are not a member of Vitacost you can join today {it's FREE} and get a $10 credit! This would bring your cost for either of these items to $0.00.

Baking soda

Baking soda {aka calcium carbonate} aids in hydration.

Source: http://www.holistichomemaking.org/2012/04/battling-tummy-bugs-naturally-homemade.html

How to get rid of blackheads the natural way

All you need is a halved of lemon and add 3 to 4 drops of honey on it. Simply, smear the lemon on your face a bit focusing on the blackhead-prone areas, particularly the nose and the chin. After that, let the concoction stay on your face approximately within five to 10 minutes and rinse it with cold water.

How To Make Your Own Magnesium Oil to improve sleep and reduce stress

Many people are deficient in this vital mineral that the body uses for hundreds of reactions. Every cell in the body needs magnesium in some way, and it is vital for bone, tooth, muscle and joint health as well as for optimal sleep and stress reduction.

because many of us have lifestyle factors that actively deplete magnesium such as lack of sleep, excess stress, or alcohol/caffeine/sugar consumption. On top of that, many natural sources of magnesium are becoming depleted (such as the soil due to over-farming and high pesticide use) and water filtration systems remove much of the naturally occurring magnesium in water.

The ocean is still a wonderful source of magnesium and trace minerals, but for those of us who don’t have daily access to a beach, transdermal magnesium oil can be the easiest and most effective way to increase magnesium levels. I’ve recently seen some research that adequate magnesium can do everything from reduce stress to improve sleep and even eliminate morning sickness!

I take magnesium internally and use it on my skin daily in the form of magnesium oil. A brilliant reader recently shared with me how she saved a lot of money by making her own magnesium oil, and I wanted to pass on her recipe to you…

What you need:

•  1/2 cup Magnesium Chloride Flakes (I recommend this brand because I’ve verified the source)
• 1/2 cup distilled water
• a glass bowl or glass measuring cup
• A glass spray bottle (plastic will work too)

What to do:

Boil the distilled water. It is important to use distilled to extend the shelf life of the mixture. Put the Magnesium Chloride Flakes in the glass bowl or measuring cup and the pour the bowling water over it.

Stir well until completely dissolved. Let cool completely and store in the spray bottle. Can be stored at room temperature for at least six months. I keep in my bathroom to use daily.

To Use:

Spray on arms, legs and stomach daily. I use 10-20 sprays per day. It will tingle on the skin the first few times it is used, and this is normal. It should fade after a few applications, but you can dilute with more water if it bothers you too much.

You can leave on the skin or wash off after 20-30 minutes. I usually apply after a shower and then use coconut oil or a lotion bar to moisturize about 5 minutes later

Source : http://wellnessmama.com/5804/how-to-make-your-own-magnesium-oil/

How Pineapple Benefits the Body

How Pineapple Benefits the Body