Life Fitness equipment is among the best in the world. Life Fitness is a global company specializing in superior fitness equipment that is designed to provide you with a complete body workout and give you quality construction that is unsurpassed in the fitness industry. Professional athletes, military personnel, health clubs, and Olympic medalists can all attest to the superb design and effectiveness of Life Fitness equipment. Continue reading
The romance of caring for a culinary herb garden is appealing to all kinds of people. City dwellers often plant edible herbs in window boxes and flower pots while people surrounded by land may plant and maintain several dozen different culinary and fragrance herbs. Cooking with herbs has always been popular. Herbs enhance the flavor of food and can add new life to old favorites.
All herbs are wonderfully easy to grow, which has long made them a favorite of gardeners everywhere; culinary herb gardens have the added benefit of making a valuable contribution to the kitchen. Instead of paying high prices at the grocery store or farmer’s market, people who grow culinary herbs only have to snip a few leaves from a plant to get the fresh flavors they need for cooking.
Choosing Culinary Herbs
To get the most out of your culinary herb garden, it is important that you choose your plants wisely. While the idea of growing spearmint may sound appealing at first, if you don’t care for the taste of mint then you probably won’t get very much out of growing it. To choose what culinary herbs to grow, think about the kinds of foods you like to prepare. If you like Italian cooking, then you will frequently use oregano, basil, and thyme. Mediterranean cooking makes frequent use of parsley and mint, and meat-based dishes can benefit richly from the addition of rosemary.
Growing Your Herbs
Just about every garden center and nursery has a selection of live herbs available for purchase in the late spring. Spring is also the time to get a good price on seeds; it’s possible to get many seed packets for the price of a single live plant, so people wishing to grow several herbs can save money by purchasing seeds. Herbs are hardy plants that are easy to grow from seed. Simply sow the seeds according the guidelines provided on the package and wait a few weeks.
After purchase, live herbs should be promptly repotted into larger containers. A roomy flower pot gives your herbs space to spread out and grow, so choose a container that will promote a thriving plant. To get the most out of your culinary herbs, consider buying a book of herb growing or borrow one from the library. Learn about the different needs of each herb; you’ll have a much better chance at gardening success if you provide the right kind of soil, light conditions, and amount of water.
Enjoying Your Herbs
Before you know it, your culinary herbs will be ready to use. To harvest, clip leaves or stems from the plant while taking care not to disturb the roots or take too much of the growing plant. This bit of pruning gives you the herbs you need and can stimulate further plant growth.
When using your herbs in recipes, read the instructions carefully. Many recipes were written with the assumption that the cook is using dried herbs; if you use the same amount of fresh herb, you may find that you’ve used too much. It only takes a small amount of fresh herb to deliver a large amount of flavor.
Once you start cooking with herbs, you’re sure to discover many more ways to use them. Your cooking will be more flavorful and enjoyable than ever with the addition of fresh culinary
- Preparation time:
- 20 mins plus 20 mins cooling
- Cooking time:
- 2 hours
Ingredients395g can sweetened condensed milk, unopened
3 bananas (1 very ripe,
2 ripe and firm)
8 small shortcut pastry cases (7-8cm in diameter)
120g 70% cocoa dark chocolate, roughly chopped
1 Tbsp cocoa powder, sifted
300ml thickened cream
1 Tbsp brown sugar
1 tsp ground cinnamon
1 whole nutmeg
Juice of ½ lemon
Extra brown sugar, to serve
1. Put unopened can of milk in a medium saucepan. Fill pan with water, cover and boil for 2 hours. Top up with water, if needed, to keep can submerged. Remove can from water and set aside for at least 20 minutes to cool (to prevent caramelised milk bursting out when can is opened).
2. Spoon caramelised milk into a blender. Add very ripe banana and process briefly to combine.
3. Put pastry cases on an oven tray and pour caramel mixture into cases. Set aside at room temperature or put in fridge to cool completely.
4. Meanwhile, put chocolate in a food processor or spice grinder and pulse until finely chop. Transfer to a small bowl and toss through cocoa powder.
5. Put cream in a large bowl and whip until thick. Add brown sugar, cinnamon and 6 grates of nutmeg, then fold through to create a swirling pattern.
6. Finely slice remaining bananas on an angle and squeeze over lemon juice to prevent browning.
7. Top each tartlet with banana slices and a dollop of cream. Sprinkle over extra brown sugar and chocolate mixture to serve.
Having food and water stored are key for survival when a disaster strikes. There are many types of foods that can be stored, but this article will focus primarily on foods for emergency situations. Creating a food storage can seem like an over whelming task, but when taken one step at a time this task can be accomplished with ease.
When disaster strikes and the power is off for a prolonged period of time the first food that should be eaten is in the refrigerator. I know this seems like an obvious answer but most people avoid opening the fridge because the items in the fridge will be exposed to air temperature. The reality is the food in the fridge will maintain its coolness because the food itself is cool, and the refrigerator will work like a cooler. The first time the refrigerator is opened a list should be made of the items in the fridge so the door isn’t open needlessly. Having a list will decrease the amount of time the door is open.
After the refrigerator food is eaten, next go to your freezer food. Freezer food is usually good for up to three days after the power is off. As long as there are ice crystals in the center of the food, it is still good to eat. After the perishable foods have been eaten during an emergency you will next want to consider consuming your food storage.
Let’s talk about how and what to store in your food storage. When creating a basic food storage all items can be broken down into the following seven categories:
- Canned or bottled goods
- Paper products
- Dried foods and grains
- Fats and oils
- Sugars or sweeteners
Make sure you store appropriate amounts of items from each category. You can determine what the proper amount is by taking inventory of what you currently consume and use.
The first step when beginning to store food is to create a two week supply. When going to the grocery store start getting into the habit of shopping the ads and buying extras. You should store foods that are delicious and nutritious. Also, you should store foods that you are familiar with and that you currently eat. Consistently purchasing foods your family is familiar with will provide a sense of security when a disaster strikes.
Make sure while you are storing this food that you create an inventory system so you are naturally rotating your food. Placing new food items in the back of the storage area will force you to use the older items in front. Before storing these foods make certain you date and label each item. This will help in your rotating system. If items get disturbed or fall off the shelf you will know what order to put them back in and what foods you should eat first.
If possible, store all food in a dry, cool, and dark place. When storing crackers, cookies or boxed items store them in air tight containers to maintain freshness and keep moisture out. Try to store mainly non-perishable and staple items. These will sustain life and last longer in emergency situations.
After completing a 2 week food supply and creating an inventory system, move on to create a 3 month supply. This can be accomplished easier by first creating a master menu schedule. Without having a
Last year I had a number of clients who started stubbornly on the Atkins diet despite my warnings. Immediately I saw almost profound results in their weight loss. I reminded them it was the loss of water weight, and warned of the strain on the kidneys and the high cholesterol risk.
During this time I was mastering my yoga practice as a complete vegan but found that my immune system had been profoundly compromised and I was currently on my third cold for the fall season.
Atkins was in the media again because of new study results indicating lowered cholesterol. I went to the Atkins book yet again with a more open mind, and decided to try the diet. I liked the contrarian view point to the current AMA position of the low fat diet, which seemed to be producing a society of increasing obesity. Atkins view of sugar as the culprit making you fat, not fat, made sense and the extra work from all the protein for the kidneys… it’s benign. I wanted to use his diet as a tool to get myself entirely off of any sugar.
I started out on the high protein, low carb aspect of the diet. As I reintroduced the animal proteins into my diet I could feel myself get stronger and the colds, finally stopped. I also saw my muscle bellies start to open and swell again. The cold of winter was not as painful as it had been while on my vegan diet.
I then summoned up the courage to start bringing fats into my diet, including bacon, egg yolks, cream cheese, heavy cream, whipped cream, even bacon rinds. On a daily basis I would marvel at having eaten these “forbidden foods” only to awaken the next day thin, svelte. I couldn’t believe this, result! I was loving eating all these foods so familiar yet banished since…childhood
I was in full swing eating the high fat, high protein, low carb diet at the time when the pictures on my website were taken. I felt strong, but I had no energy!!! My walks on the beach were lethargic, I had to force myself to go that extra mile. I was thin but I felt like a beached whale. My love affair with Atkins continued a few more months. I followed his prescriptions religiously.
Eventually I had to add more carbs, I needed more energy. By carbs I mean vegetables, salads and whole grains. At this point I gained back the total of two pounds I had lost on Atkins. Body fat went from 16% to 18%, my energy was better. After 7 months I decided it was time to get the blood checked out and to my horror discovered that my cholesterol which had always been around 150 had rocketed up to 300!! Luckily my HDL to LDL ratio was still at a healthy level. Thanks to my forcing myself to exercise, I kept my HDLs high.
I immediately started drinking hot lemon juice with cayenne pepper every morning to clean my blood. I have now thrown away all the high fat foods and have once again, come back full circle to moderation and balance. A balanced diet. It takes a little more discipline but my energy is back and I can now eat the same meals as my
HABITS after spending large amounts of food so it is put in the refrigerator. In fact, different types of food, storage is also different in the refrigerator to keep it fresh.
Following proper food storage location in the refrigerator.
Fruits and vegetables
Fruits and vegetables can last longer when stored in damp places. Keep container in the fridge, which is in the fruit and vegetable drawers.
It’s also important to separate the storage of fruits vegetables. Most fruits out of gas called ethylene, and many types of vegetables that are sensitive to the gas, which easily rot.
Most importantly, do not also store fruit or fresh vegetables to an airtight container as it will make it wilt and rot quickly. Instead, dispose of vegetables and fruits that are bruised or rotten so not to contaminate others.
Put the milk and yogurt on the shelf above the refrigerator or the center. Keep dairy products from strong-smelling foods which can damage it.
While, put eggs on the lower shelf so as not to lose moisture or absorb unwanted flavors. Such as fruit and vegetables, cheese needed a warm place, so it should be put in the drawer with the right humidity.
Meat and seafood
Meat and seafood should be stored in the bottom of the refrigerator shelves. Make sure the food is always separate from other foods to prevent cross-contamination.
Seasoning will not last long in the refrigerator due to frequent use, so you should place it on a shelf in the refrigerator where the temperature is always fluctuating up and down.
In order to be able to enjoy the rest of the food before it spoils, place it on a shelf where you can see it, such as the top or middle shelf. If you’ve passed four days and you do not eat it, put it in the freezer to keep them fresh or you should discard it.
Fitness is a state of the human body that allows it to function up to its full potential. It is the ability to do regular jobs without any strain, while being alert and energetic enough to endure any stressful activities. It is basically a condition wherein, all the major parts of the body, heart, lungs, kidneys, liver, bones and muscles are in proper working condition. Continue reading
Coffee – THE Drink of Choice
Did you know coffee is the most consumed beverage in the world. How did coffee get this ranking? What country first figured out coffee was safe for consumption? When was the first drink of coffee prepared? Where did the first coffee shop come in being?
There are many questions about the starting point of drinking coffee. It has been so long ago no one really knows all the facts. But, one thing is for sure, coffee is the most consumed beverage on the planet.
The Beginning of Coffee
It looks as if the first trace came out of Abyssinia and was also sporadically in the vicinity of the Red Sea around seven hundred AD. Along with these people, other Africans of the same period also have a history of using the coffee berry pulp for more than one occasion like rituals and even for health.
Coffee began to get more attention when the Arabs began cultivating it in their peninsulas around eleven hundred AD. It is speculated that trade ships brought the coffee their way. The Arabs started making a drink that became quite popular called gahwa— meaning to prevent sleep. Roasting and boiling the bean was how they made this drink. It became so popular among the Arabs that they made it their signature Arabian wine and it was used a lot during rituals.
After the coffee bean was found to be a great wine and a medicine, someone discovered in Arabia that you could also make a different dark, delicious drink out of the beans, this happened somewhere around twelve hundred AD. After that it didn’t take long and everyone in Arabia was drinking coffee. Everywhere these people traveled the coffee went with them. It made its way around to India, North Africa, the eastern Mediterranean, and was then cultivated to a great extent in Yemen around fourteen hundred AD.
Other countries would have gladly welcomed these beans if only the Arabs had let them. The Arabs killed the seed-germ making sure no one else could grow the coffee if taken elsewhere. Heavily guarding their plants, Yemen is where the main source of coffee stayed for several hundred years. Even with their efforts, the beans were eventually smuggled out by pilgrims and travelers.
Coffee Shops Appear
Around 1475 the first coffee shop opens in Constantinople called Kiv Han two years after coffee was introduced to Turkey, in 1554 two coffee houses open there. People came pouring in to socialize, listen to music, play games and of course drink coffee. Some often called these places in Turkey the “school of the wise”, because you could learn so much by just visiting the coffee house and listening to conversations.
In the sixteen hundreds coffee enters Europe through the port of Venice. The Turkish warriors also brought the drink to Balkans, Spain, and North Africa. Not too much later the first coffee house opens in Italy.
There were plenty of people also trying to ban coffee. Such as Khair Beg a governor of Mecca who was executed and Grand Vizir of the Ottoman Empire who successfully closed down many coffee houses in Turkey. Thankfully not everyone thought this way.
Coffee Tips Arrive
In the early sixteen hundreds coffee is presented to the New World by man named John Smith. Later in
Believe it or not, there is a formula to muscle and fitness.
I know that sometimes the fitness industry can be quite confusing. As you start your search for your fitness solution, you are flooded and bombarded by all of the “quickies”. If you aren’t familiar with this term in reference to fitness, it is probably because I started using it myself. I use it in reference to anyone that is looking for a quick sale, and have no care for truly helping their customer get the muscle and fitness solution that they want. I am going to help you to find some focus and direction to guide yourself through the storm to your muscle and fitness potential. Continue reading