Culinary Tools of the Trade

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Culinary Tools of the Trade

Mastering food is good, but in order to stun everyone with your kitchen is to get the best culinary tools. Learn about the different tools of the trade. Make an impression.

Being a chef makes you crave for perfection, and you seek this perfection in whatever tools you use in the kitchen as well. After working in the kitchen for quite some time, you might not have realized but there are certain knives, utensils, pots etc. that you prefer compared to others.

Many of the famous chefs have in fact brought their own brand of cutlery and cookware as in case of Jamie Oliver. There are companies that are dealing with restaurants, catering companies etc. and providing them with the best culinary tools ever. Every professional chef is very particular about the uniform, knives, pots and pans he uses, and thus it makes perfect business sense to provide such people with the best pieces of equipments and tools. The business can be expanded by providing the restaurants with exceptional bakeware, serveware, cookware, cutlery, etc. that will not only assist them to make the food good but make its presentation even better.

For a chef the vital culinary tool is the set of chef knives. A Chef is so used to his own set of tools and knives that he even teaches with his own set of tools. Even the cutting board is chosen with utmost care.

Some cooks love to cook the food in their own traditional unique way, while others use many different gadgets to get a meal prepared. Cooking a meal takes a lot out of you, so after all that labor, presentation of the dishes is also equally important for a chef.

Thus, the professional chefs have their own professional culinary tools that are developed in premium factories. These tools are very expensive for the public to buy and hence are directly sold to the restaurants, catering services etc. The very basic from among a variety of these culinary tools that are required in a kitchen are: zesters, graters, timers, Spices graters, Cutting as well as chopping boards and related items, Silicon products, Chef Knives, Pans, Pots, Food Processors, Meat Grinders, Marinade equipments, Bamboo tools, accessories, pounders, tools for garnishing, cups for measuring and many more.

Professional chef or a simple cook, one must always keep the kitchen well stacked with fresh and good quality food, cook well with good culinary and cutlery sets. Finally, you should always try and cook the best meal and then present it in an even better way. And when you are armed with a set of professional culinary tools of the trade, then you will be sure to impress everyone who also appreciates your culinary skills.

CulinarySchoolsU.com provides the opportunity to research and request free information from top culinary schools and culinary colleges for potential students looking to start or expand their career in the culinary arts.

Culinary Team Building Provides Recipe For Success

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Culinary Team Building Provides Recipe For Success

Building a strong team that can work together is paramount to the success of any company. Much like the ingredients in a recipe, each employee performs a unique role within the organization, yet is dependent on other employees to achieve both short-tem goals and long-term objectives.

In order to find the recipe for team building success, many companies are serving up culinary team building programs. Since food is a common denominator for all people, these programs are a great way to build effective relationships between employees while having a lot of fun. In a culinary team building session, each team draws upon the ideas and skills of its members to create unique and inventive culinary creations.

Culinary Team Building Get It While Its Hot

Culinary team building is currently one of the hottest trends in the field of employee performance improvement. Both conference planning and cooking schools offer a wide selection of culinary programs for organizations. Many of these programs focus on the development of cooking skills and serve up team building tips on the side. The most effective programs are those which encourage teamwork and build camaraderie while using the culinary activity as a tool for exploring group dynamics.

What results will a culinary team building program provide? By uniting people through interactive, fun activities, a culinary team building program can help employees:
-Bond with colleagues and build stronger working relationships
-Learn to better communicate with one another
-Practice creative thinking and problem solving in a team environment
-Boost team spirits and create a unified sense of accomplishment

A successful program will energize your team and teach its participants to rely on each others strengths to produce results.

Fun, Effective And Delicious!

So how does culinary team building work? Again, it depends on the type of program you choose.

Some culinary team building programs are structured similarly to cooking classes. As a group, participants are tasked with cooking a gourmet meal. A chef will provide instruction on food preparation and will guide the team as needed. Throughout the session, the group must work to find common ground while stretching their culinary skills. The group is typically asked to document its strategy for preparing the meal. At the end of the cooking session, participants share the food theyve just made while evaluating how well the group worked together. By teaching participants new skills in a rewarding and friendly atmosphere, programs of this style are excellent for building camaraderie and enhancing team communication skills.

Other culinary team building programs turn up the heat by turning the event into a competition. Participants are divided into teams and assigned to cooking stations. Each group is given a few minutes to get acquainted and to create a unique team name. Instead of sticking to a pre-planned menu, each team is challenged to invent a new food creation during the allotted time.

A chef provides basic instruction and hands-on assistance during the competition. A professional facilitator may be pought in to help run the show and serve as a mentor. In addition to providing instruction throughout the high energy event, professional facilitators ping a wealth of team development expertise to the table and help integrate the teams goals and objectives into the event.

At the end of the competition, the final culinary creations are evaluated by a panel of judges. Winners are announced and feedback is provided. While the judges take into account the taste and presentation of the food entries, the teams are evaluated on their ability to work together as well. Typical judging criteria include:

- How well did everyone participate in the group?
- Did the group plan in advance as a team or did they just jump into it?
- How creative was the team? Did they use a variety of ingredients or do something unique?
- Did the team have fun with the competition?

As a finishing touch to the program, the professional facilitator will lead the group in analyzing the team building activity. This discussion session helps to reinforce the organizations objectives and goals.

Culinary team building programs provide the resources to help organizations foster positive group dynamics while letting participants flex their creative and problem-solving muscles. For participants, you could say its like having your cake and eating it too! Take your next team-building session to the kitchen. Your employeesand your stomachwill thank you.

About Q Center

This article was provided by Q Center, which is dedicated to providing premier learning and conference facilities equipped for total productivity and supported by a quality-focused team. Q Center has the facilities and technology to create virtually unlimited meeting scenarios. More than an ordinary conference center, Q Center is a conference complex. Located in the western suburbs of Chicago, Q Center is conveniently accessible to both of Chicago's major airports and to the many organizations with headquarters and major offices in Chicago. Visit http://www.qcenter.com for more information.

Cuban Cuisine, Cuba History and Their Food

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Cuban Cuisine, Cuba History and Their Food

Cuba is a West Caribbean island which has a rich cultural heritage with vibrant and varied culinary traditions from a variety of cultures that have contributed to the culinary development of this very distinct and delicious style of Cuban cuisine. Spaniards brought their own culinary styles to Cuba along with the Moors culinary style, because the Moors held large parts of Spain for centuries and these culinary styles infused with ancient influence of the native peoples of Cuba produced Cuban cuisine. Other groups of people that made significant culinary and cultural contributions to Cuban cuisine were the slaves brought in from Africa and French colonists fleeing uprisings in Haiti.

A very distinct Cuban flavor and style evolved as these various influences came together which resulted in the country's simplified styles of cooking. This style of cooking by oral and eye tradition, instead of specific measurements in the creation of these dishes that tend to be hearty and very simple to make, allows them to be left on their own to simmer.

Cuban cuisine incorporates a great deal of seafood being an island nation which lead to simple styles of cooking techniques. This type of cooking with light spicing means that the food is enhanced, not smothered and retains their natural flavors. In Cuban cuisine heavy sauces are very unusual and deep-frying is not a favored Cuban cooking method of preparing food.

In Cuban cuisine the most common spices used in cooking are cumin, garlic, oregano and laurel or bay leaves. Sofrito is also very popular in Cuban cuisine, and is incorporated in a large variety of Cuban dishes. Sofrito is made by sauteing green peppers, onions, garlic, oregano and black pepper in olive oil until they are soft and translucent and the flavors blend together, and then used as a base for beans, stews, rices, and other dishes.

Cuban cuisine is also rich in fruits and root vegetables that grow in tropical climates. Cuba's cuisine is influenced by African and native peoples use of dense, nutritious, energy producing vegetables in their cooking. Yuca, plantano, malanga and boniato are among these energy producing vegetables often simmered together with other complementary vegetables. These vegetables are served simply, drizzled with olive oil and sprinkled with chopped fresh onion to a satisfying, strengthening and simple dish for hard working Cuban people.

Cuban cuisine uses flavored marinades for its meats which would include lime juice or a sour orange juice variety as a base. Then, for a number of hours the meats are roasted or simmered very slowly with spices. Essential part of most meals in Cuba are beans and rice, with black beans being well known as a Cuban specialty. Black beans are mainly synonymous with Cuban cuisine because of the specific African tribe that brought that influence.

Most notable in Cuban cuisine is its baked goods, which includes varieties of turnovers. Some of these turnovers are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese, fruit and guava paste. Flan is among Cubas most beloved dessert items. Flan or caramel custard is a rich custard dessert with a layer of soft caramel on top.

Cuban cuisine with the fusion of Spanish, African and Caribbean cuisines, which is a fascinating mixture of cultures and culinary ingredients drawn from Cuba's complex history and its abundance of wide-ranging natural resources has brought together many varied elements to create a distinctive Cuban Cuisine.

Create an Outdoor Haven with Steel Jardinieres and Everything In-Between

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Create an Outdoor Haven with Steel Jardinieres and Everything In-Between

Spring outdoor design ideas are not hard to come by with the age of the internet and the newest raved about online pin board. In this weeks article we'll explore the newest trends on how to focus all these design ideas into two simple rules and transform your backyard into a landscaped outdoor haven.

Right now is the time of year when most of the country is enjoying every free moment they can outdoors. Winter has past and warm sunny afternoons are upon us. Why not jump ahead a bit and get to work on designing a chic landscaped backyard. Treat your outdoor space with care and create splendid simple comfort with these two rules. Buy french steel jardinieres and naturally pair them a garden pendant lighting scheme.

This years unique jardinieres and creative lighting schemes are transforming outdoor spaces into landscaped outdoor havens. By building boundaries and sectioning off different areas in your yard you can create comfortable eating and sitting areas with minimal effort. Most outdoor design lovers are not always familiar with our french terminology so we're also going to give you a short lesson on the meaning of the word, popular shapes and styles as well as where you can find these beautiful works of art in your very own local marketplace.

A jardinire is a receptacle (usually a ceramic pot or urn) or more rarely a stand upon which, or into which, plants may be placed. (The French themselves refer to tabletop versions of such receptacles as cachepots.) Jardinires tend to be highly decorative. They are sometimes used as garden accent elements for large plants and for raised culinary and herb gardens. Jardinieres come in all shapes and sizes but for this particular season large steel octagon jardiniere are la crme de la crme. It's common design practice to combine three different sizes of the octagonal jardinieres together forming a triangle visual pattern. This placement also allows taller plants to grow vertically in the background and gorgeous hanging plants to spill out in front. You can easily bring lavishing color and balance to your outdoor space by filling these few different sized steel jardinieres to the brim with unique trees, perennials and succulents. Mixing and matching these beautiful pallets of floral colors create focal points for your guest to enjoy during the hot summer months. A few world renown artists have beautifully custom designed these popular octagon jardinieres in the Malibu California area but, if you're not living in close proximity contact your local ceramist and see if they can't create a mold for you. If you live for the best contact Malibu's ceramist and have one shipped to your local area.

After you place your jardinieres around your landscaped backyard accent them with some key lighting. Garden pendants and custom outdoor chandeliers are a spectacular option for producing a elegant space. Buy a plain frosted glass light fixture or brighten up your garden with a hint of color. This season we're in love with rose color pendants and bronze accented chandeliers. Either way these articulate lights paired with those octagon jardinieres will add a chic modern style to your outdoor landscape and transform your backyard into an outdoor haven. Enjoy!

Cooking Vegetarian At Your Dinner Party

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Cooking Vegetarian At Your Dinner Party

So, you're having a dinner party and cooking will soon be underway. You've invited friends and family, set the date and planned an unofficial bill of fare, yet, there's a bump or two in your dinner party path. A few of your friends have selective eating habits, as they live vegetarian lifestyles.

At this point, you've been ready to prepare a standard meal, but now you've been positioned to prepare food in an unfamiliar cooking scenario and you're probably a bit intimidated, at least slightly unsure of what to do. Endless culinary complications and dead ends are running through your noggin. You're thinking "What can I make that will satisfy my vegetarian guests and not scare my meat-eating guests away...what can I do to solve this problem?" This 'problem' is really more so a challenge. Cooking a la vegetarian isn't a nuisance either, nor is it difficult to resolve.

There are simple ways to assure your dinner party is a success and goes over well with all your guests. Consider some of the following basic suggestions:

Consult A Vegetarian Recipe:

There is an abundant amount of recipe resources available in printed book and Internet format you can consult before starting to cook for your party. Recipes will range from levels easy to involved. It would be best to try out a beginner's or intermediate's recipe, as it would assure you less hassle and basic vegetarian preparation.

Be sure to use a strictly vegetarian specific recipe instead of altering a normal recipe to make it vegetarian. Do this simply to avoid cooking with ingredients that are otherwise vegetarian unfriendly. Many ingredients included in non-vegetarian recipes can include animal additives and to vegetarians, these are what they try to avoid.

Even while reading a vegetarian recipe, be cognizant of all ingredients that will be used. Research each one, making certain none include animal byproducts or add-ons.

Don't Stress About Shopping For Provisions:

Vegetarian friendly grocers are almost everywhere. As it stands, every grocer has a produce section, some more varied than others, but still, vegetables and fruits are plenty and not difficult to attain. And if the usual grocer does not have what you're looking for specialty stores can be visited. Farmer's markets and organic grocers can provide you with a great produce selection of the freshest quality.

If you're interested in meat substitutions, a vegetarian section in any grocer is your best bet. Any type of meat has some sort of vegetarian alternative. Vegetarian forms of lunch meats, chicken, pork and so on are all available in frozen packages which can be prepared to your liking or culinary specifications.

Separate Meat Dishes From Vegetarian Dishes:

When all your party food is cooked and ready for serving, make sure the meat dishes and vegetarian dishes are served on separate platters. Even consider visibly marking which dishes include meat and those that do not by tagging them with folded note cards.

Cooking classes in Delhi

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Cooking classes in Delhi

One of the most outstanding figures in the history of medicine, the great Greek physician Hippocrates said Let food be thy medicine and medicine be thy food. If one of the most astute physician could state food as an elixir, then it is certain it must be. Apart from food being the remedy to everything, who would have thought the food that we love to relish involved art? Let us emphasize into the art discussion. You wouldnt think that the delicious food that your loving parents prepare just magically popped up on the table, did you? Unless you have some fairy godmother hiding in some closet, it is certain that the delicious food must have involved meticulous, precise and concerted attention. This is why preparing a food or a cuisine involves the right amount of condiment to be added, the right amount of the stock, spices, vegetables so and so. This is just in talk to the regular routine kitchen-cooking. Culinarians however are required to have knowledge of food science, nutrition and diet that demands them to be pleasing to the eyes as is to the belly.

The visual factor is an important factor when it comes to culinary because subconsciously the image is the first impression you have of the food before ingesting it. This is one of the few reasons why cooking classes in Delhi has grown exponentially. In the cooking classes in Delhi, food enthusiasts will be taught the butchery, the chemistry, visual presentation, food safety, human nutrition and so much more.

The axiom As you sow so shall you reap could indicate a much deeper meaning as had intended but let us bend the rules and imply it with food too. Good food or meals does not accidentally happen, it requires the effort and the fervour you put into it to get the desired taste.

Food is one among the few survival prerequisites that is not only satisfactory but also necessary. The growth of cooking classes in Delhi are not without reason. The perks of being a habitant of Delhi is that it serves as a repository to the newest trends happening be it cuisine, technology, ideas, innovations etc. That gets flown in which in turn gets propagated among the masses who become the benefactors.

covers almost all cuisine that is in vogue all around the globe. A cuisine is the style of cooking usually associated with a specific culture or geographical region and Delhi for one is not short of any of the existing cuisines.

While cooking classes in Delhi offers different types of cooking according to ones liking, the price can vary according to the type of cuisine or the culinary that it provides. What is even better about cooking is that it requires passion and the heat which is why he will find cooking classes in Delhi not determined by any factor. We have cooking classes in Delhi for the small children, for the adults, for a specific culinary etc.

With throngs of newest cuisines captivating individuals every now and then, the cooking classes in Delhi has also increased putting in efforts to keep alive the enthrallment. Offering different price range according to a specific cuisine or cuisines, individuals can now take cooking classes in Delhi for reasons of a meal which had once jostled them.

So, the conclusion is, be it a food-enthusiasts, a gourmet, a food connoisseur cooking classes in Delhi will only augment your love for food with the professional chefs that not only teaches you how to cook but makes keep alive your passion.

for more information reach out us at:

https://aaugritaa.com/cookingclassesindelhi/

Convert Your Garage Into a Living Space

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Convert Your Garage Into a Living Space

A garage conversion, or turning your garage into a livable space, is considered a great choice by interior designers and one of the quickest ways of adding square footage to your home. 

In addition to being one of the efficient ways that you can add perhaps a few hundred feet in square footage to your home, a garage conversion also happens to be affordable and within the scope of most peoples' current skill set.

You've probably already thought about a garage conversion already but weren't quite sure where to start or if you should take the plunge solo, right? The surprising thing is that converting your garage can add up to an incredible 10% to your home value. In terms of cost/benefit, that's excellent. 

Well, considering that you're starting out with anything but a blank slateif you have a garage on your property then you likely already have the foundation, flooring and walls that you'll need moving forwarda garage conversion can definitely be a winning idea. Here's where to start: 

Take an Inventory of the Basics 

Most garages will probably already be sitting on an uninsulated concrete slab, which depending on your usage might need to be modified slightly to turn your garage into a habitable, comfortable living space. 

Especially when building inspectors are involved (more on that below), insulating and damp proofing your garage's existing flooring should probably be the first logistical step that most homeowners take in converting their garage. 

If you want to work directly with your garage's existing concrete slab flooring, then you'll have to clean up any oil spills you find and fill in cracks with a robust patching compound before installing classy yet durable flooring options like tile or ceramic. 

If you're going to be using something like timber, though, then look into things like polyethylene sheeting, damp proofing and slightly raising the floor of your garage to accommodate these changes. 

Moving onto the walls, if your walls are already insulated with drywall and insulating material, then you should be good to go.

If not, consider installing drywall between the studs; spray-foam insulator can also be a serviceable complement to uninsulated drywall. Just remember to run electrical wiring before closing up the wall! 

Check Your Local Regulations 

The nice thing about garage renovations is that you usually don't have to get planning permission from anyone before you proceed.

Listed buildings might be an exception, and you may need to check if transitioning your standalone garage to a habitable living space will require planning permission.

If you have to file a change of use petition, you may have to ensure that things like ventilation, insulation and structural integrity all check out. 

In certain areas, a building inspector might drop by and OK your plans for garage renovation and ultimately award you with a certificate of completion.

Whether or not you have to deal with a building inspector, make sure that you think through what you want the walls, flooring and ceiling to look like once you're completed. If you dont want to do it by yourself, there are garage door installation services that you can also look into.

Assess Your Garage Door 

The most seamless way to blend your garage with the rest of your home would obviously be to start with one that's already connected.

That ends up solving a ton of issues right off the bat since one of the biggest issues that homeowners face when confronting a garage conversion is what to do about a bulky garage door. 

One way that some people get around this hurdle is by replacing their garage door with French doors that allow natural light to enter you're newly renovated living space and look great for when you have guests over.

Another option, and this works especially well if your garage is already connected to your home, is replacing your garage door with solid doors of your choosing or a series of windows. Casement or picture windows and/or sliding glass doors are great for garage renovations. 

An infill wall is another way that you might negotiate the absence of a garage door, but just as many homeowners choose to keep their garage doors and convert their connected garage into an indoor/outdoor party space replete with couches and more of an industrial flare.

Compost Food Waste For A Healthy Environment

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Compost Food Waste For A Healthy Environment

Food is the basic necessity of any living organism. But we also often come across food that are wasted on everyday basis. The best way to use the waste food somehow is by composting it. In fact, composting food waste has many advantages. If you are fond of planting, then you can make it healthier by composting food. The best thing is that you do not even have to exert a lot of effort to do that.

Before we dig into the discussion of the ways to recycle waste food, a better idea is to find out the reason why we may want to do this. You might have this question in mind that if the food waste is biodegradable, then why there is any issue with simply putting the waste food in the garbage bin and letting it to get decomposed at the landfill.

If you are familiar with the techniques of basic home composting, then you also must be knowing that coffee grounds, fruits, egg shells, grains, vegetables, leaves and grass clippings come under the compostable section. However, the food items that you must avoid putting in the composting bins are dairy, bones, meat, and fats. In fact, no matter those are school food waste items or commercial food waste items, waste food can be recycled. But before you proceed further, you must know what is the necessity of recycling waste food.

Composting is also called as a natural way to recycle. It can also be called as a biological procedure of disintegrating the organic waste like the manure, kitchen waste, grass trimmings, worms, leaves, newspaper, coffee grounds, and many more. These are broken up into the humus-like substance with the help of numerous micro-organisms like fungi, bacteria, actinomycetes, all in the presence of oxygen.

Composting can be described as a way of nature to recycle each of the materials that are biodegradable. We will find it in our daily life, but to make the process shorter. But we need to make efforts to ensure that it comes up with significant results. The best thing about it is that it can help the entire society to experience a healthy living.

It has been seen that the composting of food waste is much more as compared to composting any other kind of organic matter. It needs the apt ingredients to be mixed so as to come up with healthy soil which is appropriate for planting.

However, while continuing with the process, we also need to keep the fact in mind that apart from food, the process also involves Nitrogen, Oxygen, Hydrogen, and Carbon. For a better outcome, it needs to be balanced.

If you eat animal meat, and look for composting it, then you must be aware of the fact that those meat are harder when it is about composting. If the animals are non-vegetarian, then the meat will be even more harder. Therefore, the period it takes to decompose it is much more than that of the vegetable trimmings. The other thing about decomposing meat and even dairy products is that they produce foul smell, thus, need to be buried deeper. It will also help you to maintain a good relation with your neighbors and also not bother anybody who passes by.

Therefore, if you want to opt for such process of composting, then get in touch with a reliable provider. There are many companies these days that offer such services. All that you need to do is to find out the company that can help you to get so.

So, if you think your daily food is getting wasted, do not just throw it anywhere, and compost it for a better purpose.

Cleansing Your Body After the Holiday Madness

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Cleansing Your Body After the Holiday Madness

Tis' the season for a little .... detox. Heavy foods, lots of imbibing, and a constant parade of opportunities for the two makes for a sometimes great desire to detox. I get a lot of patients who ask about cleansing and detox, and many who have done some heavy duty liquid versions combined with colon cleanses, meditation, yoga, etc. This (what I am about to share) is not any of that. It is an eating cleanse, based out of Ayurvedic (known sometimes as kitchari) and TCM theory, designed for someone who is working and quite simply : needs to eat! I don't want to get too into an analysis of how to detox and the different opinions on it, because there are many ways and I myself have not studied them all nor have I tried them all so I am hesitant to comment. However, I have noticed that many people do not fare well doing hardcore intense deprivation-based detoxes whilst working and living their lives. In fact, some come in worst off after partaking in this type of cleanse. I will say this, read up on whatever you are going to do and if you intend to cleanse while you are living your life as you normally do (actively), then I suggest not going overboard. If you can afford the time to go sit on a mountain and eat very little while doing very little, then by all means, go for it. Otherwise, your body needs the energy from food, it's really that simple. You can trigger all kinds of imbalances and go steps back instead of forward if you do not cleanse approrpriately. Most of the time, Spring is the ideal time to cleanse (not only your closets) your body, but sometimes, you need a boost right smack in the middle of winter.

Now that that is somewhat clear (I hope), we can get to the purpose of this posting: the mung bean liver cleanse. This is a wonderful way to clean out your liver which is the main organ responsible for processing toxins that enter your system. Your liver gets tired. If you are eating heavy foods and drinking more than usual, your liver will start to get overburdened and you may experience: sluggishness, bloating, gas, diarrhea, indigestion, depression, irregular menses, headaches, fits of anger, tense muscles, and believe it or not more symptoms than those! This cleanse is a great way to give your liver a break and get back on track. I'm not saying you should eat mung beans and then go back to hamburger-land the next day, you'll still need to ease up on your body afterwards, but this will help to give your liver a break.

At the base of this detox is the wonderful medicinal and food: the mung bean, or lu dou in Chinese. Mung beans are originally from India but long ago became a part of Chinese cuisine and medicine, that is why this is a cleanse which falls into both the Ayurvedic and Chinese medicine traditions. Mung beans are cooling, sweet, beneficial to the liver and gallbladder, and nourish yin (the fluids of the body). Usually, mung beans are used in the summertime to cool hot conditions and keep the body regulated, but they can also be used to cool hot conditions or liver-related toxicity during other times of the year. When I lived in China I loved having mung bean juice and ice cream in the summer! But winter is never a good time for this version of mung beans, you must eat them hot as they are still cooling and you don't want to overburden your digestive system with too much cold.

When you do this cleanse you want to do as follows to be effective: choose one whole day per week for a period of a month OR do it for one day, then take a week off, then do it for two days, then take a week off, then do it for three days, and so on and so forth until you've reached 5 days total straight. I will not lie, while the recipe is delicious, it is not easy to only eat mung beans and rice for even a day, especially if you love food and/or are surrounded by festive holiday dishes. That's why maybe the one day a week for a month is best for the majority of people at this time, but if you've got the stamina and willpower, go the whole nine yards! You can not eat anything else but the recipe below, you can only drink water and non-caffeinated teas. You can eat as much as the mung bean recipe as you want, but that is all. You can not smoke or drink alcohol (this would obviously counteract the benefits of a liver cleanse!). To increase the benefit of this further, I suggest you eat your last meal at 8 p.m. and do not eat again until 8 a.m. (you want a full 12 hours between your last and your first meal to completely give your body and liver a chance to rest). If you must eat at 9 p.m., then eat your breakfast at 9 a.m., and so on and so forth.

Conditions you would want to use this cleanse for: chronic fatigue (see a TCM practitioner for more guidance in this case), vertex or temporal headaches (ie. top of the head or side of the head), red eyes, indigestion, gas and bloating, acid reflux, irregular menses (also see a TCM practitioner for more guidance), chronic bronchitis, phlegm, depression, if you are undergoing chemotherapy (email me for more information on this please - but you would want to do it before chemo sessions for a day if possible), if you have cirrhosis or hepatitis C, if you feel angry and stuck, or if you just simply feel the need to clean the body out and give the liver a break.

Conditions you do NOT want to use this cleanse: DURING menstruation (avoid! it is too cold and will cause complications), if you have chronic diarrhea and difficulty digesting food (you may be having a "cold" condition in TCM and this would not be a good cleanse for you), if you start this cleanse and find it exacerbates any pain or discomfort in your body.

Suggestions and warnings: If you are going for a 2-3 day cleanse you may experience some headaches or dryness, this is often your body detoxing (especially for those accustomed to drinking caffeine or smoking cigarettes), so long as it does not persist beyond a day or two, this is within the normal range of a liver detox. Again, and I can not emphasize this enough, if you are very delicate or have a complex condition, please see a licensed TCM practitioner while you do this.

Ingredients and Cooking Instructions:
mung beans
rice (basmatic or jasmine work well, brown or white)
lemons or limes
cold pressed olive oil
sea salt
chile (dried, fresh, or sauce)

1. One cup of mung beans to 5 cups of water, add salt, bring to a boil and let it simmer. Depending on how soft you want your mung beans (taste to decide) it can take from 45 minutes to an hour and change for this to cook. I added a little cumin to my last batch to give it a little more warmth since mung beans are cold and it is winter.
2. Cook rice separately.
3. Plate rice, add beans on top, sprinkle olive oil generously, sprinkle sea salt, squeeze lemon or lime on top, and add chile flakes, chile sauce (I used sriracha as seen above), fresh chiles, or black pepper for those that find red chile too much.

*** A little side note here, a reader below has noted that the kitchari version of the mung bean cleanse can be done for longer periods of time and by adding garlic, onions, spices (cumin, tumeric, etc), ghee (clarified butter - very good for your digestive system) and vegetables to it. This is definitely the case if you want to make it a meal which you integrate more often into your culinary path and that is still incredibly healing and cleansing. However, if you want to clean your system out for a full day at a time you would want to be more strict and lean on the ingredients and stick to the five basic flavors : sour (lemon), salty (salt), spice (chile, cumin, tumeric or a combo), sweet (rice), bitter (mung beans). There are many links out there to kitchari (or kitcharee) recipes.

(This article came from a posting on http://eatingyourmedicine.com/)

Cinnamon in the Cupboard Real or Imposter

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Cinnamon in the Cupboard Real or Imposter

I have a bone to pick about cinnamon. How many of you really know what spice you have in your cupboards. Are you sure it really is cinnamon.

We in the U.S. are having the wool pulled over our eyes about cinnamon. What we commonly know in the U.S. as cinnamon is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we are sold something completely different.

As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didnt taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.

That was back in the 1970s, and it wasnt until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldnt understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.

Cassia cinnamon is a very good spice, of course. I do not for a second propose we do away with it! What would our apple pies taste like without it. It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.

Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.

For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.

I would liken this before the U.S woke up and smelled really good Arabica coffee. Once we found out about good coffee, the tide turned. I believe this country is in the process of bringing true cinnamon into the light. It is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor go for true cinnamon. Its worth the effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Chia Seeds are Super Prostate Foods

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Chia Seeds are Super Prostate Foods

Most people are familiar with the Chia Pet but very few people know about chia seeds. These tiny yet amazing seeds were used by Aztec and Mayan warriors to relieve their pain and boost their energy. Salvia Hispanica is the scientific name for chia seeds which come from a species of flowering plant in the mint or lamiceae family and originated in Mexico and South America. An effective prostate diet should include chia seeds due to their beneficial nutritional value. Chia seeds can be consumed in various ways such as adding them to your morning cereal, protein shake, or fruit juice. Additionally, chia seeds can be grounded into powder and added to all kinds of culinary cuisines.

The Aztec and Mayan warriors who were not aware of the modern day nutritional jargon such as Omega 3, fiber and antioxidants, realized the benefits received from these incredible chia seeds and understood the importance of including them in their daily diet. Chia seeds have the highest Omega 3 value of any grain, contain a good amount of fiber, and provide an excellent source of antioxidants. There is no written history regarding the prostate health of Aztec and Mayan warriors but its a safe bet to assume that with their daily consumption of chia seeds combined with their active lifestyle, they may have had a low incidence of prostate problems.

The popularity of chia seeds has steadily increased over the last several years and their migration from Mexico and South America to specifically Australia has been profound. Currently, Australia is the largest producer of chia seeds in the world and growing. According to several health statistics, Australia is in the top ten of nations with the highest incidence of prostate cancer so hopefully with the rise in popularity of chia seeds in that country it will make a dent in those numbers. However, the daily consumption of chia seeds alone is not going to solve your prostate problems. The adherence to a strict prostate diet along with super prostate foods such as chia seeds may be your ticket to a healthier prostate.

A diet for a healthy prostate is a low-glycemic or anti-inflammation diet that contains foods for a healthy prostate such as lycopene (tomatoes), cayenne peppers, or chia seeds just to name a few. Due to the chia seeds effective absorption of liquid, they have a smooth gelatin texture when combined with water, milk or tea. The popular ProstaBar from ProstaFoods also contains chia seeds and is a delicious nutrition bar that can be used as a snack in your prostate diet. Lastly, you can crush or ground the chia seed into a fine powder and use it as a seasoning for your chicken, fish, or lean red meat dishes. This historical super seed is an effective frequent urination diet and should be incorporated in your quest for a healthier prostate!

Chef Clothing - The Right Apparel For Those In Professional Cooking

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Chef Clothing - The Right Apparel For Those In Professional Cooking

There is a certain dress code for chefs that will reflect the level of their ethics and professionalism. Let us look at each item of clothing worn by a chef in order to fully grasp the implications of the dress code for chefs. The most popular symbol for people with culinary skills is the hat. It is more of a badge to the profession. Staying in the kitchen would require the chef to always have his or her hat on. Even if they are still studying to become chefs in the future, they should still don the hat. Usually white, the hat could either come with pleats or none at all. A rare chef hat is on that is black in color, which is offered to honorary cooks in this profession by fellow chefs.

Next is the necktie that is also white in color. The tie is commonly a big cloth made in a triangle shape, which they fold and tie loosely around their neck. One way to identify who the master chef or the apprentice is would be to take note of the way they wear their hat and necktie. The main chef would be the one wearing the tall chef hat, along with the necktie. The apprentice, on the other hand, will be wearing a smaller hat, called the chef cap. He would not be using a necktie, either.

The chef coat is the next important piece that should be worn when in the kitchen, which is also a clear symbol that represents the profession, but it mainly is worn as a protective garment. Although the fabric that the chef coat is made of is heavy, it is still breathable. It is colored white, has long sleeves and has white or black buttons. There are always boiling pots and sizzling pans in a busy kitchen. To protect his arms from splashes that come from the boiling pots, the sleeves have to be long. The sleeves should be kept straight. Do not roll them because that is deemed to be inappropriate.

Part of the outfit of a chef is the apron and torchon. They are supposed to be worn from the waist down. They are meant to be a matching pair. The protective apron is made from cloth. Its top is folded before it is wrapped around the waist. It drops at length long the front of the legs and is always knee-long and white in color with a two pockets. Along with the apron is the torchon, which is more of a kitchen towel. It is used to serve dishes even when they are still hot and any oil or food spillage would be easily dealt with using this piece of cloth.

To wrap the whole thing up, the chef should also wear the appropriate pair of slacks and shoes. The ideal kind of slacks has a fine, checked fabric print of black or blue color interweaved with white. A pair of black or dark blue trousers is also acceptable. Using other colors for your trousers as well as various patterns or prints is not allowed. For the kitchen, the shoes should be the slip-on type and they should be resistant to water, oil and slipping.

The chef's grooming also figures largely in the dress code for chefs. No wayward hair strands are allowed so the hair should be properly bound and kept under the hat. He should also limit the accessories he brings into the kitchen. Cleaning the hands and keeping the nails short is also important. No make-up would be preferable, although if you have to, keep it at a minimum.

Celebrate the Holidays with Posole

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Celebrate the Holidays with Posole

The holidays aren't perfect in New Mexico without eating posolethe bowl of blessedness, a popular Southwestern stew originally made by the ancients in New Mexico and Mexico. The sacred blessings came from corn being the staple. So much so that the Corn Goddess, was the giver of life.

Prior to modern transportation and communication, posole was often the dish eaten for survival. Even though it is little known, blue corn has 100% nutritionall the vitamins, minerals and essential amino acids for good health.

Posole is made from dried whole kernels of corn and is the Mother process for all corn in Mexican food products made from masa. The characteristic flavor of all native corn dishes made from whole or ground corn such as tortillas, tamales and tostados are made from posole. Posole is always the first process, the corn is first made into posole and then ground into masaground finely for tortillas and coarsely for tamales.

The ancients discovered that if they soaked the corn in a mixture of ground limestone and water and allowed it to soak for several days before draining it and drying it, that the corn was well preserved and would remain fresh tasting and vermin free for a few yearsoften up to seven years.

The ancients believed in the rule of seven--that every seven years, there is a great crop. They were taught that you cannot plan on having a great crop every year. So the bountiful crops had to be preserved. It was this necessity that created the evolution of posole. In New Mexico, it is too far north to easily get ground limestone, so they used ashes from wood fires to cover the corn for a week or so to "cure" the corn.

Posole has a lot going for it. If properly made, it is delicious and satisfying. Also, it is very economical. A pound of dried posole feeds 15 to 16 people as a main dish. With all these benefits, it is not surprising that it became the dish for celebrations or feasts to commemorate generally joyous occasions, such as weddings, births, corn and rain dances and so forth.

To cook posole, one important fact is that the posole is reconstituted by cooking it in water with no seasonings added. (Seasonings, especially salt, will inhibit the kernels from popping open and exposing the starchy, soft center.) The posole should be allowed to cook uncovered with frequent additions of water and only occasional stirring . Once the kernels have burst, it can be seasoned and finished or it can be stored for a few days before finishing. Or, it can be frozen for up to six months or it can be ground for the masa for tamales. (Most home grinders or food processors will not grind the cooked posole finely enough for tortillas.)

Following is my favorite recipe for Traditional Posole. Vegetarian, escabeche or pickled posole and many variations are possible.

POSOLE
Dried Corn with Pork and Red Chiles
You may serve this either as a side dish or main dish. I like to layer toppings such as fresh shredded cabbage, fresh lime juice and fresh chopped onion.

Yield: 15 to 16 servings

1 pound dried posole
1 quart water, or more
2 pounds pork, steak or roast, cut into " cubes
1 Tablespoon salt or to taste
2 garlic cloves, minced
pinch of Mexican oregano
1 Tablespoon cumin, or to taste
cup caribe chile or to taste

1.Simmer the posole in unseasoned water until it becomes soft and the kernels have burst open; it usually requires 1-1/2 to 2 hours.

2.Brown the pork in a cold, well-seasoned frying pan; adding no fat or oil to the pan. Saute until very browned, then add to the posole. Deglaze the frying pan with 1 cup water, stirring to loosen the brownies sticking to the pan. Also add to the posole.

3.Add remaining ingredients, using one-half the cumin and cook the stew for 1 or more hours, to blend the flavors. Just before serving, add the remaining half of cumin. Taste and adjust the seasonings. Ideally, this dish should be started the morning before it is to be served, to allow the flavors to develop.

Celebrate Mother's Day in Asheville, NC

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Celebrate Mother's Day in Asheville, NC

Not sure what to do for mom this mother's day? How about a visit to Asheville, NC? You can wine and dine her in a city commonly known as the "Paris of the South".

And, there is certainly no shortage of things to see and do. Fine and funky restaurants as well as elegant and rustic accommodations abound. And, it is only a short drive from major cities such as Charlotte, Atlanta, and Raleigh-Durham.

Let an Asheville Hotel Concierge Help

If you are planning to whisk mom away for a cool mountain getaway, why not choose to stay at an Asheville hotel where a concierge can assist in making all the arrangements? In addition, an Asheville concierge will have the inside scoop when it comes to eating out. And with so many choices, this is coveted information.

Mackensy Lunsford is a professional concierge at the Residences at Biltmore and has been privy to many "concierge dinners". These dinners are arranged so hotel concierges can sample all the culinary talent that Asheville has to offer. And, the Residences at Biltmore, an Asheville hotel, is conveniently located in the center of the city's action where there is a delicious assortment of restaurants in close proximity.

24 hours in Asheville, NC

If you and mom only have 24 hours to spend in Asheville, NC, make the most of it. On Saturday, May 11, Check in to your Asheville hotel, drop your bags and set out to discover the charm of downtown.

Visit the Mast General Store. The squeaky wood floors and old-fashioned candy barrels will evoke feelings of a simpler time. Drop in to the popular book store, Malaprop's, to check out some of the region's most-talented authors. There are frequent book signings and lectures; and on many days, live bluegrass can be heard outside. Check out the beautiful roses outside the Basilica of St. Lawrence, one of Asheville's most distinguishable architectural structures. Someone in this parish has a green thumb!

Getting hungry? In the downtown area, if you are craving something a little exotic, Mackensy recommends Mela Indian Restaurant on Lexington Avenue, offering authentic north and south Indian cuisines.

The dining room at Zambra's is also a favorite and dishes up Spanish and Mediterranean tapas. They use local ingredients whenever possible and the decor is sultry and plush.

Sugo is the place to head to for fine Italian-inspired fare. The chef cures a selection of specialty meats and they prefer to serve fish and meat that is raised and harvested with sustainable human methods.

Mackensy also recommends the "Hottie Roll", at Kubo. It is a sushi roll filled with spicy tuna, crunchy, sliced jalapenos and sriracha sauce. Kubo is a Japanese sushi and hibachi steak house.

After dinner, finish the evening off with some music and a cocktail at Vincenzo's. They have live music nightly in their bistro. Or, sit outside at Old Europe, a classic-looking European bistro. This is a great spot for people watching while sipping on a chocolate martini or mocha latte.

It's now time to head back to your Asheville hotel and get rested up for a fun-filled Sunday. If you have chosen to stay at the Residences at Biltmore, enjoy a whirlpool bath and then slip into their designer linens and rest your head on a luxurious down pillow; sweet dreams are sure to follow.

Refreshed and ready for action, the Corner Kitchen is a Biltmore Village standard for brunch. Housed in a Tudor-style house, it is one of the original buildings in Biltmore Village. Try the biscuit "benies" - homemade biscuits with ham, poached eggs and spiced hollandaise.

Now, head over to the Biltmore House, America's largest home, and enjoy the "Festival of Flowers". They are offering moms free admission on Sunday, May 11 with the purchase of a youth or adult admission. Guided walks are available or you may casually stroll through the gardens and take in the breathtaking atmosphere. There are acres and acres to explore and over 250 varieties of roses.

Visitors to the Biltmore House should plan to spend the day there. Make sure to visit the winery and pop in to the gift shop on your way out to pick up a memento to remember your Asheville mountain getaway. Happy Mother's Day!

Career Self-Assesssment

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Career Self-Assesssment

For me, understanding your values is probably one of the most important (and frankly the least concrete) of all the assessment parameters. Why? Because values touch the core of who we are, why we work, and what we want to get out of our work. And, if there is a mismatch between your values and those of the organization for which you work, this mostly likely will lead to career dissatisfaction and potential illness and undue stress.

Here are some questions to ponder:

* What is important to you in your life and career? This could include achievement, work-life balance, high salary, giving back to the community, time for hobbies, etc.

* Which values are the most important to you? Can you rank this above list? If given a choice between some of your values, which ones would come out on top?

* What motivates you and is important to you?

Susan Whitcomb in Job Search Magic suggests that you also explore "fulfillment" and "identity" by asking yourself the following questions:

* Why do you work? What is your purpose in working? What difference do you want to make?

* What kind of legacy do you want to leave?

* What gifts or strengths do you bring to the workplace?

* Who do you become when you do what you love to do?

* How do you define yourself?

* Who are your role models? What do you admire about the work they do?

2. Your Interests and Passions

Finding things you are interested in and passionate about most likely will lead to enjoyment and success.

How can you find what you are passionate about and what interests you the most? Reflect on your past and the things to which you have been drawn. When you think about your past, which types of activities attract you? What activities do you love to do, and would do even if you were not getting paid, or getting paid very little?

* Do you enjoy working with people, data, or things?

* Are you more of a thinker or do you prefer some form of creative expression?

* Do you prefer to build and create organizations? Are you more of a doer?

* Do you like to organize things?

* Are you drawn to helping others?

* Are there any particular job titles, or general job categories that categorize the work you like to do?

* Are there any particular industries that attract you?

3. Your Favorite Skills

Skills are important in terms of identifying the right work functionthe tasks and position(s) at which you can be successful and be the happiest.

It is important to make a distinction between the skills you are good at and those you are good at AND from which you get the greatest satisfaction.

The skills that give you the greatest satisfaction, called "motivated skills," typically lead to career satisfaction and should be central to your focus in career transition.

Career as a Chef An Interesting Option for Youth in Australia

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Career as a Chef An Interesting Option for Youth in Australia

Thanks to Matt Moran, Kylie Kwong, Ben ODonoghue, Cindy Sargon and people alike! Making a celebrated career around ones culinary skill and creativity has been a dream of many Australians. If for all, the word "chef" became representative of fine dining restaurants, exotic sauces, and global fan-following and for job-seekers, a career as a chef means a world of possibilities. The imagery of a big chef's cap perched on a head conjures respect from all.

It does not wait to be said about why the role of a Chef is one of the most popular careers for all in the culinary industry. Today in Australia akin to other countries in the world a culinary arts degree bears a logical consequence, if not a dream, for aspirants to pursue a career as a chef at restaurant or hotel commanding and serving to the gastronomic delight of hundreds. The resultant surge in popularity of this profession with young aspirants looking for Chef Jobs in Sydney is all but natural. Expectedly, today in Australia, there are thousands of institutions that specialize in teaching culinary skills and thereby dish out an incredible number of talented and trained personnel. Numerous restaurants, hotels and food joints all over the world have benefitted from the talents.

For Skilled Chefs, There is no dearth of Options
While that friendly chef gracing that kitchen of your choicest restaurant often has been omnipresent with his/her skill and smile the profession and the popularity we encounter today has evolved for centuries now. Over the years, if the prestige associated with the profession has continued to impress, newer methods, efficient tools and potent techniques only added to the capabilities of chefs world over. A successful chef not only enjoys the command and respect but also the flexibility to explore world culture and try newer employer. So while some prefer restaurants, hotels many have found their calling in serving private homes and resorts! Professional consultancy firms dealing in a placement of chefs across the workplace of their choice have brought success to both the career of the chef and the possibilities of the workplace where such a talent is placed.

Life Of A Chef Is Eventful!

Evidently, there is a lot of effort and training that goes into making a chef. After completing formal training and studies one needs to start at the bottom work hard and persistently move up the ladder with a dedication to becoming a successful chef! And yet reaching a certain point in the career, one may still find herself wanting. The ones who give up in the middle may often be seen opening up their food joint, fast food center or even a restaurant and charting a success story of own as a chef. For all who take a regular path of consultancies and placement firms dealing in positing chefs with their recruiters have proven hugely helpful.

Cape Town self-catering accommodation; Experience a culture dont see a city

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Cape Town self-catering accommodation; Experience a culture dont see a city

When visiting Cape Town, self-catering accommodation should be considered as an option for your stay. Whether visiting by yourself, with a family, for business or for pleasure self- catering accommodation in Cape Town will give you an experience that no tourist guide can offer. From cooking like a local to staying on when the busses have left, Cape Town self catering accommodation is the best possible option for seeing the city the way the locals do. Many people consider Cape Town self-catering accommodation as all about saving money, as youll see here its about a lot more.

Many people cant see the benefit, when on holiday in Cape Town, of self-catering accommodation, its an instinctive reaction to believe that having to cook for yourself defeats the purpose of going on holiday. However it would be short sighted not to at least consider this option when visiting somewhere with as much to offer as Cape Town. Sitting at the tip of Africa, Cape Town is a melting pot of cultures, influenced by its history first as a Dutch settlement then an English colony and its involvement in the slave trade. The food youll find here is a unique blend of flavours from all over the world and the best way to experience it is to cook for yourself in one of Cape Towns self-catering holiday apartments.

There are many fresh food markets, stocking local produce, available in Cape Town. Self-catering accommodation allows you to enjoy the experience of spending a day wandering through these markets, sampling exotic ingredients and getting advice on how to use them from friendly locals. When your feet are sore and your shopping bags are full you can return to your self-catering accommodation and prepare a meal that is unique to Cape Town. Self-catering accommodation allows you the freedom to spend your days and then your evenings like a real local, experiencing Cape Town rather than just seeing it.

The benefits of Cape Town self-catering accommodation are obvious, even for those that have no interest in cooking. There is no shortage of good restaurants in Cape Town so self-catering accommodation shouldnt make you harbour fear about having to cook for yourself, instead consider it an opportunity to find out where the locals eat, rather than where the tour guides think you should. Package tours will see you forced to say goodbye, perhaps before you are ready, to Cape Town. Self-catering accommodation gives you the freedom to decide when your time in Cape Town is over. Cape Town is full of tourists that came for a week and stayed for three and Port Elizabeth is full of tourists that would rather be in Cape Town but had to leave with their tour bus.

Cape Towns weather is notoriously fickle and the South Easter can see a perfectly clear morning turn into a grey afternoon covering Table Mountain in a thick blanket of cloud known as the table cloth. When this happens taking the cable car to the top becomes impossible. If this happens for two or three days in a row and youre booked a package tour you might be forced to leave without ever having experienced the views. Cape Town self-catering accommodation options are multitude and give you the freedom to truly experience Cape Town. Self-catering accommodation doesnt have to be about saving money it can be about having the truly local experience.

Canvas Wall Art Prints - A Revolution in Design, Decoration and Display

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Canvas Wall Art Prints - A Revolution in Design, Decoration and Display

They say a picture paints a thousand words? We agree, and if your talking modern wall pictures for your contemporary home you cant go far wrong than considering a canvas artwork for your living space or office. There are a plethora of canvas art on line galleries small and large out there - all of them offering different services at different prices. This article is aimed at providing a balanced view of what's hot and what's not in the world of canvases. We hope these somewhat abstract words of wisdom will help you in your quest to choose a great canvas art print for yourself.

A canvas print, also known as a stretched canvas or canvas art, is the result of an image printed onto a canvas which is stretched, or gallery wrapped onto a frame and displayed. Many sellers offer canvas art either stretched or unstretched. Stretched canvas takes the hassle out of the process for the buyer. Generally the canvas will be 'wall ready' straight out of the shipping box.

However often you can save a little bit of cash buy asking for your canvas print to be shipped unframed, your print will probably arrive in a tube and you will then need to hand build a frame before hanging. I would always recommend spending a little extra of your hard earned cash on getting your canvas print framed. This way your leaving it to the experts to do what they do best.

Historically reproductions of original artwork have been printed onto canvas for many decades using what's commonly known as offset printing in the trade. In recent years the industry has exploded with the ever growing popularity of inkjet printers and digital photographic devices. Modern large format printers can print up to huge sizes upto 60 inches in width. This size and scale of canvas printing has meant an almost endless scope for design and decoration of photographic images and artwork. Walk into any contemporary restaurant these days and you can almost guarantee that you will find a huge macro focused image of the chef's latest culinary delight.

The growth of the internet in the digital age has had huge ramifications for the services that canvas art retailers can offer to their customers. Web 2.0 has meant development of many user generated software packages that allow anyone to load up photos, do basic effects to those pictures and reproduce them as canvas art prints. Some online canvas art sellers do nothing else other than produce artwork generated by users of their websites. Others have huge artwork catalogues that can be reproduced 'on demand' for customers rather than having to be pre made. We always recommend when considering which company to buy your canvas art from to check their delivery schedules before purchase. Some offer services within 48 hours others 2 weeks! Go for the 48hour option as weeks can often run unto months as the work builds up over busy periods.

The process of framing a modern canvas print takes skill and experience to achieve a professional quality finish. Make sure the print is tightly stretched over around the sides of a box stretcher frame when you receive it. Good stretcher frames will be professionally, accurately cut with a sloping profile that minimises contact with the front face of the canvas, preventing the impression marks. Without this slope you may find that over years rather than months the impression marks become so bad as to ruin the actual canvas picture. They should also be adjustable, supplied with tensioning wedges in each inside corner that can be tapped in slightly to allow occasional re-tightening of the canvas. To take the perceived risk out of the 'buying canvas art' equation look for sellers that offer no quibble money back guarantees for a period of time after receipt. Not only can you check out the quality against what we recommend in this article but you can also 'live with' the canvas wall artwork for a few days to check it matches your wall decor and contemporary furnishings.

So what type of canvas art seller is best I hear you cry? Unfortunately we don't have a finite answer for that question but we have a few thoughts on things to look out for. Most wall canvas sellers come from a printing background great you might think, what could go wrong? Well have a think, and look at the actual artwork they have on offer and compare it to other canvas sellers. You will see some similarities as they will probably buy images from stock photography sellers. As a piece of 'art' these canvas prints will be worthless over the long term. They lack a little integrity as they wont be limited editions signed by the artist, as there is no artist! Look out for information on artists, limited edition numbers and so forth, this is usually a good sign for the longevity of value for your canvas wall artwork. Make sure your canvas art retailer has one foot in the printing industry and the other dipped into the art world galaxy!

Cajun and Creole Cooking

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Cajun and Creole Cooking

I'll be honest - I'm a little intimidated by Southern cuisine. Each area of the South has its own unique flavors and aromas, ingredients and methods that set it apart from the others. And being but a humble suburban Northerner, the idea of delving into the goings on of the Southern kitchen is all out frightening.

However, being the go-getter that I am, I've decided to tackle southern cuisine one region at a time - and where better to start than Louisiana? A state with a fascinatingly rich culture and history, there are two main genres of cooking that have emerged: Creole and Cajun. And although the mainstream media have commercialized the idea of Cajun to mean anything that is spicy (i.e. McDonald's Spicy Cajun McChicken), these two cuisines each have their own methods, ingredients and histories that produce much more complex flavors than simply "spicy."

Creole

History
One of the main distinctions between Creole and Cajun cuisine is the origin of the people who created them. Creole cuisine was born from European aristocrats who moved to New Orleans in the late 1600s. Melding lifestyles as well as culinary influences, a new culture was born. These people became the upper-class of the city and their descendants can still be found in the French Quarter of New Orleans today.

The word Creole comes from the Spanish word criallo meaning a mixture of cultures or colors (as in the word Crayola) and from the Latin creare meaning to create (as in a new race). The mix of cultures included Native Americans, French, Spanish, English, African American, German and Italian.

Cuisine
Because the Creole were people of privilege, the ingredients in their cuisine reflect a more sophisticated and expensive palate. The veritable melting pot that was merging in New Orleans during the end of the 17th Century created a fusion of foods. Dishes that we now recognize to be uniquely Creole are each contributions from different European cultures and truly illustrate the evolution of the dishes.

From the French bouillabaisse came gumbo
From the Spanish paella came jambalaya
German influence brought sausage and dairy
Italians introduced ideas of pastry and ice cream
West Indian and Haitian techniques of braising and slow cooking influenced the preparation of gumbo
Native Americans added spices and flavoring of corn, bay leaves and fil powder
African Americans introduced okra to the dishes

Recipes
While there is a fair amount of overlap in some Cajun and Creole cooking, there are also some uniquely Creole dishes that should not be mislabeled.

Oysters Rockefeller
Shrimp Remoulade
Bananas Foster
Shrimp Creole Crockpot
Bacon and Rice Creole
Hot Creole Vegetables
Creole Pecan Chicken Breasts
Avocado-Studded Mardi Gras Fritters with Creole Mustard-Apricot Sauce
Creole Summer Squash
Baked Fish with Creole Sauce
Excellent Shrimp Creole
Chicken Creole

Cajun

History
The history of the Cajun people is almost the exact opposite of the Creole, whose lives were filled with privilege (and private chefs). The people who became known as Cajuns were exiled French refugees who immigrated to south Louisiana from Acadia, Nova Scotia in the 18th Century. Because they were immigrants forced from their homeland, their cuisine - and their livelihood - depended on their survival. The Acadians (who were later known as Cajuns) learned to live off the land by incorporating fish, shellfish and wild game into their diets.

Cuisine
Born in the bayous and swamplands of Louisiana, Cajun cuisine is one of natural resources, efficiency and survival. The phrase "table in the wilderness" is often used when referring to original Cajun cooking because the Acadians had to adapt to the indigenous foods of the area. A common misconception is that Cajun food is always spicy. On the contrary, Cajun food is well-seasoned, but did not gain a reputation for heat until the 1970s when the "blackening" technique became popular. Cajun cuisine originated from three major influences:

Natural Resources - Native Americans taught the Acadian immigrants to utilize their resources by cooking with products found in swamps, bayous, lakes, rivers and woods.
One Pot Meals - In an effort to conserve energy and resources, meals that could be cooked in a single pot made everyone's life easier. Dishes like jambalaya, grillads, stews, fricassees and gumbos all lent themselves to this form of preparation.
German Sausages - Another outside influence, Cajuns quickly learned to use the sausage to add flavor and spice to their cooking. Sausages like andouille (pronounced en-DOO- wee), smoked sausage, boudin and chaudin are all found in Cajun cooking.

Recipes
Seafood Boudin
Cush-Cush (Cajun mush)
Louisiana Dirty Rice
Southern Dirty Rice
Andouille & Boudin Sausage
Cajun Shrimp and Rice
Andouille a la Jeannine
Cajun Dirty Rice
Cajun Fried Rice
Cajun Fried Potatoes and Sausage

A little bit of this and a little bit of that...
Aside from the unique dishes of each culture, Cajun and Creole cuisine share many of the same dishes. Both utilize (and swear by) what chefs call the "Holy Trinity" of southern cooking: green peppers, onions and celery. These basic staples will most likely be included in any authentic Cajun or Creole dishes. Also, many recipes call for a roux (pronounced roo), which is basically flour cooked in fat and browned to add a base flavor to the dish.

Here are some recipes for all your southern favorites.

Jambalaya - Traditionally made in one pot with meat and vegetables, served over rice. Most Creole recipes add tomatoes while the Cajun recipes do not. Both are included here.
Man-Pleasin' Jambalaya
Cabbage Jambalaya
Slow Cooker Jambalaya
Chunky Jambalaya
Shrimp Jambalaya
Jambalaya
Turkey Jambalaya
Jumping Joe's Jambalaya
Crockpot Jambalaya
Chunky Jambalaya

Gumbo - More of a stew than jambalaya, gumbo is spicy and includes lots of regional seafood like shrimp and crawfish. Gumbo is also served over rice.
Chicken Rice Gumbo
Chicken and Sausage Gumbo
Crab-Okra Gumbo
Seafood Gumbo
Louisiana Seafood Gumbo
Seafood Gumbo
Chicken and Seafood Gumbo
Chicken and Sausage Gumbo
Turkey Gumbo

Etouffe - In French, toufe literally means "smothered." Most toufe dishes use a seafood - most popularly crawfish - and have a consistency much like gumbo.
Shrimp Etoufee
Caputo's Shrimp Etouffee
Chicken Etouffee

Grits - A type of porridge consisting of ground corn, grits are a popular breakfast side in the south. Served plain or with cheese.
Baked Garlic and Herb Grits
Harbor House Shrimp and Grits
Yankee Grits
Cheese Garlic Grits

Remoulade - A sauce originating in France, it is most akin to a mayonnaise-based tartar sauce. The sauce is used in many cultures and regions, but in Louisiana it is mostly seen with bread, pan-fried fish or seafood.
Fried Catfish with Remoulade Sauce
Remoulade Sauce
Fried Green Tomatoes with Remoulade Sauce

Po' Boy (also po-boy, po boy, or poor boy) - The traditional submarine sandwich of Louisiana. It usually consists of fried meat or seafood with a creamy, tartar sauce on a bun.
Fried Oyster Po' Boy

Red Beans and Rice - Made with red beans, vegetables, pork and rice, this was another "one pot meal" that allowed women to do house chores while the food was cooking. Often served at big gatherings (like Mardi Gras) because it can serve so many people.
Red Beans and Rice
Lake Charles Red Beans and Rice
Red Beans and Rice
Cajun Corn, Rice and Beans

Catfish - A fish that is abundant in the south, catfish has become an integral part of Cajun and Creole cooking.
Catfish Creole
Cajun Catfish Supreme
Red Lobster's Fried Catfish and Hushpuppies
Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach
Creole Baked Fish
Pecan Crusted Catfish with White Cheddar Grits
Fried Fish
Pan Fried Catfish Filets
Fried Catfish with Remoulade Sauce
Pecan Crusted Catfish
Blackened Catfish & Shrimp
Catfish and Roasted Pepper Skillet Supper
Catfish Hoagie
Spicy New Orleans Catfish Fries
Battered Catfish and Chips
Sweet Potato Catfish
Pecan-Crusted Fish with Peppers and Squash Catfish

Bourbon Chicken
Bourbon Chicken
Grilled Bourbon Chicken
Bourbon Chicken
Orange Braised Bourbon Chicken

Crawfish
Cajun Crawfish Cornbread
Elegant Crawfish Puffs
Mini-Crawfish Pies
Seafood Boudin
Crawfish and Eggs
Sauted Crawfish in Tomatoes with Dill and Honey
Crawfish Boil

Other
New Orleans Barbecue Shrimp

Bronchial Pneumonia Causes, Symptoms, Risk Factors, Treatment

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Bronchial Pneumonia Causes, Symptoms, Risk Factors, Treatment

What is Bronchopneumonia/ Bronchial Pneumonia? 

Pneumonia is a class of lung toxicities. It transpires when a virus, bacteria, or fungi causes irritation and contagion in the alveoli (minute air sacs) in the lung. Bronchial pneumonia, or lobular pneumonia, is a sort of pneumonia that likewise causes soreness in the bronchi. These are the air passageways that pave way for air to move into our body.

The science behind it:

In this ailment, there is an intrusion of neutrophils into the air route in reaction to the occurrence of a large number of bacteria. The provocative reaction leads to the stuffing of the passage of a fluid. This procedure, by which airways are substituted for fluid, is named consolidation. With austere coarse infection, the inflammation can cause the damage or reformation of the air sacs.

Causes:

The reasons of bronchial pneumonia are identical as those of pneumonia that only distresses the lungs. It is a transmissible illness; consequently, the transmission of microorganisms from one person to another via fluids in the mouth and nose is the most common way of spread. Furthermore yet, pneumonia can be contracted in hospitals, where it is habitually much more austere, from contact to compounds and contaminants and similarly ancillary to other respiratory ailments. In numerous circumstances nonetheless, similar microbes are accountable for triggering the cold and the flu is what succumb to pneumonia in the long run. The same is correct for pneumonia in kids, which can frequently result following an upper respirational infection.

Symptoms:

1. Fever, Cough and Breathing Difficulty: 

Bronchial pneumonia is concomitant with a low-grade temperature generally about 100 degrees F. The high temperature is typically supplemented by shudders or perspirations. Pursue medical care punctually if the fever escalates to 102 degrees or more.

2. Chest Pain and Fatigue: 

Piercing chest pain mostly occurs during a mouthful of air and can be existed with or without commotion. Chest uneasiness hinders deep breathing effort, and marks of oxygen deficiency may be witnessed in acute cases; for instance, lips and nails might have a bluish color.

3. Secondary Symptoms:

Casual symptoms that might befall with this disease include the following: headaches, biliousness, and retching, in addition to gastroenteritis.

What are the risk factors?

1. Time of life:

The kids who are 2 or younger, as well as the individuals who are 65 or elder, have a greater threat for evolving bronchopneumonia and technical hitches from the disorder.

2. Environmental:

People who work in, or regularly visit, hospital or hospice services have an advanced menace for acquiring bronchopneumonia.

3. The standard of living: 

Smoking, pitiable nourishment, and a past of hefty alcohol use can upsurge your possibility for bronchial pneumonia.

4. Medical conditions:

Some medical circumstances can intensify your chances for developing this type of pneumonia. These include asthma or chronic obstructive pulmonary disease, HIV/AIDS having an enfeebled immune system owing to chemotherapy or the usage of immunosuppressive drugs etc.

Treatment:

1. Oxygen:

People cured at home for minor cases of bronchial pneumonia dont need supplemental oxygen; but if you are hospitalized, you may call for oxygen through nasal points or masks. Some requisite motorized ventilation and aid breathing with the support of a synthetic respirator, which powers air into the lungs.

2. An incentive spirometer:

It uses an artificial device to reassure deep breathing and out the breath, supports slackening the phlegm in the lungs. Regular breathing and coughing help you relax and cough up oozes by pitter-patter on the chest, then deep breathing and coughing vehemently.

3. Antibiotics:

Streptococcus pneumonia bacteria most regularly causes bronchial pneumonia upsetting people not hospitalized or those with a destabilized immune system. Bacterial pneumonia reacts to antibiotic treatment, given through ingestion if pneumonia is minor enough to be cured at home; and injections are given if a person necessities hospitalization.

Braised Rosemary Veggies with Potatoes

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Braised Rosemary Veggies with Potatoes

Here is a great veggie dish that takes no time at all to prepare. Made with a bed of potatoes this dish is hearty and very filling. I made this the other night for a group of people and they raved about it REALLY. Actually, I was kind of surprised because this dish is so simple to make. Full of all the nutrition of potatoes and bell peppers this dish will do the body good. And the rosemary is amazing, it brings this dish alive and full of flavor. Another Whole-Foods Plant-Based Recipe.

Ingredient:

3 - Pounds of Organic Red Potatoes - Sliced and Boiled Until Tender

3 - Large Organic Green Bell Peppers - Cut into Large Pieces

2 - Large Organic Red Bell Peppers - Cut into Large Pieces

1 - Head of Organic Cauliflower - Cut into Large Pieces

1 - Large Organic Organic Chayote - Cut into Large Pieces

2 - Large Organic Yellow Onions - Cut into Large Pieces

4 - Organic Veggie and Salt-Free Bouillon Cubes
12 - Oz of Organic Black Olives

12 - Cloves of Organic Garlic Minced

3 - Tablespoons of Fresh or Dried Organic Rosemary

1/4 to 1/3 - Teaspoon of Organic Stevia Powder - or a touch of honey can be used instead this adds a little sweetness to the veggies and offsets the rosemary flavor.

1 or 2 - Teaspoons of Organic Cornstarch or Arrow Root Powder

1 - Large Organic Tomato - Sliced for Garnish

~~~~~~~~~~~~~~/

Cook the potatoes ahead of time. Sometimes I even cook the potatoes the day before. Then in a large pot with just a little water at the bottom add all the rest of the ingredients. Braise turning constantly until a nice color is attained and everything is cooked through. This will take some time, but keep turning you dont want those veggies to burn.

Then, line the bottom of a 12 x 16-inch casserole dish with sliced potatoes.

Next, pour on the rosemary braised veggies and garnish with a few slices of tomato.

Cover with foil and pop into a 425-degree oven for 90 minutes. When you remove the veggies from the oven there will be lots of veggie stock at the bottom of the baking dish. Pour this stock out and thicken with a couple teaspoons of cornstarch or arrowroot and heat on the stove until the stock thickens up.

Next, pour the thickened stock over the veggies in the casserole dish.

(Optional) Add some Nutrient Yeast Powder on Top for a little bit of cheesy flavor and extra nutrition.

Let Cool and Serve

Serves 12 to 15 people or 6 hungry guys.

Health Benefits of Organic Rosemary

Memory Rosemary is great for enhancing memory and in the Journal Therapeutic Advances Psychopharmacology it was shown to have great attributes for promoting cognitive improvement. And in Japan Rosemary Rosemary was found to prevent damage caused by aging.

Anti-Inflammatory Rosemary is also a good anti-inflammatory agent thus helping with arthritis, muscle pain, gout and many other inflammatory conditions.

Digestion Rosemary is a calmative for the GI system helping to settle stomachaches, heartburn, gas, menstrual cramps, and other related challenges. A little Rosemary Tea goes a long way to soothing the GI tract.

Immune Boosting Rosemary boosts our immune system thus helping to prevent colds, flues, and other common diseases.

Macular Degeneration Because Rosemary contains carnosic acid which helps to prevent age-related macular degeneration. Studies at Stanford University show that Rosemary is important for eye health.

Antioxidants Rosemary contains lots of wonderful antioxidants including Vitamin A which prevents and repairs DNA damage and thus slowing the aging process.

Antiseptic and Anti-fungal Rosemary oil is also a good antiseptic and anti-fungal compound. Studies show that Rosemary oil can control staph and H. pylori infections.

Contains Rosemary contains Vitamins A and C which are powerful antioxidants, and also lots of B Vitamins which is great for vitality and mood enhancement. Rosemary also contains potassium for heart contraction and water regulation, copper, and iron for anemia, calcium for strong bones, magnesium and manganese for enzyme production, boosting metabolism, and preventing osteoporosis.

Cancer Rosemary has been researched extensively with many journal articles showing it has the ability to slow the progress of tumor growth and spread. And if Rosemary is added to beef and especially ground beef it has the ability to decrease the formation of cancer-causing agents.

Liver Rosemary can help with liver and gallbladder inflammation that might lead to other challenges. Rosemary is sooth to the liver and contains lots of antioxidants that help with tissue regeneration. And one study with rats showed that Rosemary helps with liver cirrhosis.

Migraines Rosemary is also great for those who suffer from migraines. Placing some Rosemary in a container of hot water and boil for 15 minutes and breathing the vapors can help with migraines.

Asthma Rosemary can also sooth away asthma. Placing some Rosemary in a container of hot water and boil for 15 minutes and breathing the vapors works well.

Soothing Jangled Nerves Rosemary is a wonderful aromatherapy oil that helps with stress and jangled nerves and it works well in a soothing bath.

Good Breath Chewing Rosemary will instantly sweeten even the worst breath.

Culinary Uses Rosemary has been used for many hundreds of years for cooking things such as chicken, fish, beef, lamb, used in casseroles, in marinades for meats, in all kinds of dishes. Google Rosemary Recipes and lots of great recipes will come up.

Remember Eat Organic, regular fruits, veggies, and grains contain up to 6 cancer-causing chemicals, 12 hormone-disrupting chemicals, and 10 other disease-causing chemicalsNot Good. Eat Organic and Feel Great. Organic Rosemary can be found in any local supermarket, can be grown in your yard, and can be found at nurseries, plus ordered online, and can even be found on Amazon and Vitacost.

Enjoy this Rosemary Veggie Recipe!

Dr. Paul Haider - Master Herbalist

See link to see photo of the finished recipe - https://paulhaider.wordpress.com/2018/02/01/braised-rosemary-veggies-wit...

Blender, Food Processor, Crock Pot, And Healthy Recipes Kitchen Basics For A Healthy Diet

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Blender, Food Processor, Crock Pot, And Healthy Recipes Kitchen Basics For A Healthy Diet

Already grown dependent on instant foods and fast food chains? Well, these are convenient foods that don't require preparation at allall you need is money and everything's ready! But while you may think that these are the best options when it comes to your diet and that of your family, you might want to think again. If this habit continues, it might not be long before you suffer from all kinds of health problems. What you need at this point are healthy recipes to help you prepare satisfying and nutritious meals.

If you think that this is too much to ask with your busy schedule, wait till you discover the secret of quick-cook and quick-prepare healthy foods.

The Right Kitchen Equipment

Cooking paraphernalia are not only for those people who love the culinary arts. More importantly, these are for people who have little time in their hands but still want to feed their family and themselves with real good food. These equipment are real life savers. The most basic of them are:

Blender. It might be primarily designed for preparing smoothies and fruit shakes, but you can use it for many more preparations! You can make pie and even sauces by simply throwing in a few ingredients into the blender and pressing the blend button. In a matter of a few minutes, you'll have a delicious and nutritious food that your family will surely love.
Food processor. This processor is one of the cooking miracles ever invented. It does a lot of functions that you would otherwise do manuallywhich is, needless to say, time-consuming, tasking, and sometimes even messy. With a food processor, you can slice, chop, grind, grate, and mix ingredients with complete ease.
Crock pot or slow cooker. This cooking equipment is ideal for people who are often too stressed in the evening to do anything tasking or those who get home late in the night. By preparing all your needed ingredients in the morning and then plugging in the crock pot, you'll surely have dinner ready when you get home in the evening. It's that easy!

With all these equipment ready in your kitchen, there's only one more thing you need.

Healthy Recipes

They're in cookbooks, in magazines, in television shows, and in the internet. They involve different kinds of ingredients and varying preparation time. They also involve different processesfrom grilling to baking, and even simply combining and mixing ingredients together (salad, anyone?). But, they only have one objectiveto give you healthy foods that you can enjoy. These recipes are easy to follow and ideal for different occasionsnot only for breakfast, lunch, and dinner, but as well as for your snacks and desserts.

With the right equipment and healthy recipes to help you with all your kitchen tasks, you need not rely on instant foods and fast food products anymore. These recipes and equipment will help ensure that preparing nutritious food will not be a dreadful experience but will instead be an enjoyable and fulfilling one that you can always look forward to.

For the past 10 years Marilyn Reid has been active as an advocate for Alternative Health Therapies, with an emphasis on healthy living and raw food diets. Marilyn has been fascinated with the work of the Healthy Lifestyle Nutritionist and Guru, David Wolfe and has a blog which keeps up with the latest in the world of Healthy Lifestyles at http://healthyfoodrawdiet.com/category/healthy-recipes