Friday, September 30, 2016

6 healthy reasons to eat pumpkin

6 healthy reasons  to eat pumpkin 

Eat more Pumpkin - The Amazing, super neglected
The fall is here and pumpkins are appearing everywhere. When most people think of "pumpkin", they think of pumpkin pie or carving one for Halloween. But that is a pity! This food has much in its favor nutritionally however, is one of the healthy foods most neglected.
6 healthy reasons  to eat pumpkin
6 healthy reasons  to eat pumpkin


The pumpkin is one of the best business of nutrition of everything and must be part of any healthy diet. You can begin with pumpkin fresh or canned buy. I almost always use fresh vegetables, but in this case I am left with canned. I tried to start from scratch, but I decided that the cut in slices, cleaning, baking and the maceration was not a good use of my time. (If you know a way to make this process easier, please share it!)

Pumpkin is loaded with fiber and contains only 50 calories per cup. These are some of the nutritional qualities most notable of pumpkin:

Vitamin A - a cup of cooked, mashed pumpkin contains more than 200% of their daily recommended intake
Beta-carotene - a potent antioxidant and agent antiinflammatory
The vitamins C and E - antioxidant vitamins that are synergistically useful for brain function and may reduce the risk of Alzheimer disease
Potassium - contains more of bananas and makes a great meal after training
Magnesium - largely absent from our diet helps the body with hundreds of functions
Pantothenic acid - one of the B vitamins, helps control the stress
It made the fun! From pumpkin contains seeds, is technically a fruit and not a vegetable.
Much more than the empanada
It seems that there is nothing that you can do with this food versatile. You can add almost any dish of adding fiber, color, taste and nutrition. It makes a great substitute for low calorie content for the oil to cook in the oven.

The pumpkin canned and pumpkin pie are available throughout the year, but at this time of year, you can find versions of pumpkin of ice cream, mixture of bread, ravioli, cream cheese to coat, yogurt, butter, soup mixture for pancakes, cereal bars, and the cake of chocolate mousse ! If you prefer to drink their pumpkin, there are ale of pumpkin and squash coffee spices, chai tea rooibos and.

And the prize is for the more creative use of Trader Joe of pumpkin would have to go to its sweets for dogs with flavor to pumpkin. This is not so strange as it sounds. Dogs love of the pumpkin and many veterinarians recommend that to help digestion and to help maintain your weight down.

Enthusiasts of raw foods have recipes for the Pumpkin soup raw, pumpkin pie raw, and milkshakes of pumpkin raw.

Easy recipe Curry pumpkin soup
Keep pumpkin canned in stock and can be flogging above this soup delicious, low in calories in less than 20 minutes.

Puree with the following in a blender 'til without problems:

Puree with the following in a blender 'til without problems:

1/4 cup of onion sautéed, finely chopped
1 tin small of mashed pumpkin (15 oz without sugar)
Chicken broth 1/2 cup
1 tooth of indent
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 1/2 teaspoon of curry powder
1-1/2 cups of water
2 tablespoons of maple syrup or other liquid sweetener
Transfer to a pan and heat on low until it is warm. Just before serving, add 1/2 cup of milk at ambient temperature (or the milk does not dairy) and 2 tablespoons white wine (optional). If you add slowly a little milk to each piece individually and shake gently, you can easily get an elegant Pinwel effect. ;-)

Sprinkle with chives or chopped green onions fresh to give a touch of color or add pumpkin seeds to retain the item on gear.

Outside of pumpkin? This recipe works equally well in the replacement of two cups of cooked carrots or pumpkin pumpkin.

Do not let pass another fall to buy without taking advantage of one of the biggest benefits of this season - the Amazing, super neglected - Pumpkin.

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Monday, September 26, 2016

Chocolate Muffins

Chocolate Muffins

Whether or not your family requires a gluten-free diet, chocolate, muffins filled up to the edge of the mini chocolate chips are always a success
Chocolate Muffins
Chocolate Muffins


Ingredients


2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
3/4 cup granulated sugar
1/3 cup unsweetened cocoa
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
4 tablespoons unsalted butter, melted
2 tablespoons canola oil
2 large eggs
1/3 cup semisweet chocolate minichips
Cooking spray.

Preparation


1. Preheat the oven to 350 °.

2. Although or slightly bucket of flour in measuring cups dry; level with a knife. Combine the flours, granulated sugar, and the 5 following ingredients (through the salt) in a medium bowl; stir with a whisk. Make a hole in the middle of the mixture. Combine the buttermilk, melted butter, oil and eggs; stir with a whisk. Add to the flour mixture, stirring until it is damp. Double at minichips of chocolate.

3. Place the linings of cup 15 mollete role in muffins cups; coatings of layer with oil in aerosol. Pour in the cups prepared. Bake at 350 ° for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the mold on a grid; remove from skillet.

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Sunday, September 25, 2016

Eating cheese could be the key to a healthy heart, as scientists discovered


Eating cheese could be the key to a healthy heart, as scientists discovered

Eating cheese could be the key to a healthy heart, as scientists discovered


Nutritionists tell us often health benefits of cutting dairy foods, but scientists may have discovered a practical reason for you to keep the cheese in your diet.


According to a new study published in the American Journal of Clinical Nutrition, cheese could actually be good for the heart.

Researchers at the University of Copenhagen in Denmark asked 139 adults to participate in a test eating cheese that took place over a period of 12 weeks.

Participants were divided into three groups; the first were asked to eat 80 g of regular cheese high in fat every day. The second consumes the same amount of cheese, but not low-fat varieties were provided.
The third group refrained from eating cheese at all, supplementing its 80 g carbohydrate dairy products instead.

Surprisingly, researchers found that those who nibbled high-fat cheeses each day had no change in their LDL cholesterol levels, insulin, triglycerides or blood sugar.
They also reported no change in their blood pressure and waist circumference.

But the news is better for cheese lovers, as consumers of high-fat also positive changes to their health occurred - your levels of good cholesterol HDL has increased, and researchers even concluded that eating all what the cheese had given them protection against both cardiovascular and metabolic disease.
This is not the first time the cheese has been shown to have health benefits. Recent studies have shown that it can help balance your intestinal flora, up your protein intake and reduce yeast counts that cause cavities in the mouth.

The news also comes after it was reported that eating cheese can trigger the same the same part of the brain as hard drugs - so it is no wonder we're all hooked.

Of course, the cheese contains high amounts of sodium and saturated fat - what scientists suggest that enjoyed in moderation.

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Saturday, September 24, 2016

Greek Lamb Shoulder recipe

Greek Lamb Shoulder


Greek Lamb Shoulder
Greek Lamb Shoulder


ingredients

Lamb

1.5 kg of lamb shoulder, bone, fat trimmed.
1/4 cup beef broth / water (omit if the oven is used).
5-6 cloves of garlic.
4-5 sprigs fresh oregano (or 1 tablespoon dried).
1/4 cup olive oil.
sea salt and freshly ground black pepper.
2 brown onions, finely sliced.
1/2 lemon, to serve.

Green salad

8 cups of green leafy vegetables (such as silver beet and spinach).
100 g of Greek Feta cheese, cubed.
juice of half a lemon.
1/3 cup Kalamata oilves.
1/4 cup olive oil.

minted Yogurt

1 cup full-fat Greek yogurt.
1/2 cup mint, finely chopped.
sea salt and freshly ground black pepper, to taste.

Lamb Preparation:

1. Preheat oven to 180 degrees Celsius, if you are using it. Cut about 20 x 1 cm slits all over the lamb shoulder. Meter garlic and oregano in the slots. Drizzle of olive oil, salt and pepper over the meat and rub until coated.
2. Heat a large skillet over medium-high heat. lamb shoulder sear on both sides until it starts to brown (about 10 minutes). This will make the cooking process going. (You can skip this step if you are not a bad time).

Cooking in the oven: braised lamb shoulder Place in a large source of deep oven, drizzle with extra virgin olive oil. Bake in the oven for 2-3 hours. Spread around the edge onions and cook for an hour or until the lamb falls away from the bone. Cover with foil to the end of the cooking process if the meat begins to dry.

Cooking in the slow cooker: Place the onion on the basis of an insert slow cooker. Place the lamb shoulder on top. Pour over the action. Cover and simmer for 8-9 hours or high 4-5.

3. Meanwhile, salad ingredients are combined in a bowl. Toss to coat. Combine the ingredients of yogurt in a small bowl. Serve the lamb with salad and yogurt and a few drops of fresh lemon juice.

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