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Sunday, August 29, 2010

Juicing for Health

Pin It Tomato Juice in a glas, decorated with tomato ...Image via WikipediaTo be blunt, Americans do not eat enough fruits and vegetables.  For example, although the National Cancer Institute recommends 5 servings of vegetables and 3 of fruits each day, the truth is this:  The average American eats only 1 1/2 serving of vegetables and, on average, no fruit on any given day.
Benefits of Juicing
     No matter what our age, it is never too late to start drinking your fruits and vegetables.  Juices can flush toxins from your body, are good for your weight, heart, circulation, and overall well being.  Juices contain saturated fats or added sodium and can be helpful in lowering your cholesterol 

  -Juicing breaks cell walls of whole foods including tomatoes and carrots.  This way you make it easy for your body to absorb all the wonderful nutrients of the vegetables and fruits.   

  -Juice is absorbed within 20 minutes.  You don't have to waste energy do digest the foods.  Nothing energizes you quicker than juice.   

  -Best way to consume high volumes of greens.  Some people wonder, how they can ever eat all the greens that are recommended.  Juicing is the solution.   

  -Greens are the most alkalizing, mineralizing and healthiest foods.  But not always the most palatable.  By juicing vegetables you can mix with apples or carrots for better taste.   

  -Juicing only takes a few minutes.  More than blending but still quick and much faster and easier than cooking.   

  -No pans to scrub.  Juicers are relatively quick and easy to clean - especially the centrifuge juicers.  
  -Juicing is easy to learn and you an make and adapt recipes easily.      

How to Juice
  1. Wash the vegetables and fruits.
  2. Depending on the kind of raw food or juicer, you might have to pre-cut.
  3. Juice the soft fruits and veggies first.  Then the harder and tougher ones (like carrots).  the latter will push the softer ones through.
  4. The best way to begin a regular juicing routine is to do it the same time each day and only begin with the vegetables and fruits that ou enjoy eating whole.
  5. Fresh fruit and vegetable juices should be consumed right away because if you store them they can lose their nutrition value very quickly.
  6. It is best to clean juicer right after use.  
 Juicing Tips and Techniques
  1. The first thing to consider is whether or not to make your own juice.  Preparing your own juice will save you money and it will be the freshest it can get.  You can buy bottled juices but some of the nutrition is lost in bottling.  
  2. Choose a juicer that does not create excess heat that will destroy valuable nutrients in fruits and vegetables.  For juicing green vegetables and grasses - use a twin gear juicer.  For juicing harder vegetables such as carrots or soft veggies such as cucumber, it's easier and quicker to use a centrifuge juicer.
  3. Whenever possible, organic produce should be used for juicing to avoid consuming concentrated amounts of pesticides with your healthy juices.  
  4. If you are juicing primarily for health, use 50-75% greens like spinach, kale, chard, parsley or broccoli as the base of your juice recipe.  Fruit juices tend to be higher in sugar and lower in nutrients than vegetable juices.  In general, you can get about 8 ounces of juice from a pound of raw produce.
  5. If yo want juice with no pulp at all, you can use cheesecloth or a coffee filter to further strain juice after it goes through your juicer.  As a final juicing tip, consider that the softer the fruit or vegetable, the thicker the juice will be.  In fact, the juice extracted from very soft fruits like pears, peaches, strawberries, and apricots is known as nectar. 
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Monday, August 9, 2010

Rasberry Pie Recipe

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     Raspberries are filled with bright color and flavor that will wake up your senses and make your taste buds happy.  While picking fresh raspberries from your garden, you might wonder about a way to enjoy the wonderful smell and flavor of these wonderful raspberries long after they were picked.  I have successfully trapped the mouth-watering flavor and heavenly smell of raspberries into a pie.  Here is the recipe.  I hope you'll like it.

4 cups of Raspberries
1/4 c. Clear Jel (instant)
1 to 1/4 c. sugar
     Combine clear jel with the sugar and then add to the raspberries. If they are fresh you may need to add about 1/2 cup water. If your raspberries have been frozen and are thawed do not add any liquid. Pour into a 9 inch pie crust and top with another crust for the top and bake at 425 degrees for 50-55 minutes.

by Mechele Eckman
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Tuesday, August 3, 2010

IOSAT - Hot item at Survival Superstore

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This summer, we have seen an increase in people purchasing the iOSAT tablets.  

iOSAT was developed by ANBEX in 1979 following the meltdown at Three Mile Island nuclear plant.  iOSAT was developed for the purpose of protecting people from accidental or terrorist-related release of radioactive iodine from  nuclear power plants or from nuclear weapons. 

In 1982, iOSAT was approved by the US Food and Drug Administration and it is known today as the only full-strength tablet which may legally be sold in the US for preventing radiation blocking. 

According to ANBEX, the value of Potassium Iodine in preventing radiation blocking has been known to man as early as the 1950's.

"Development. The value of KI as a radiation protective was first recognized in 1954 following a Pacific nuclear bomb test. Shifting winds blew radioactive fallout in an unexpected direction, contaminating two small atolls 150 miles away. Although residents were quickly evacuated, it was too late. Within 20 years, most of the island's adult population, and all of its children, had developed some form of thyroid disease or cancer.
"Doctors studying the problem soon realized that radioactive iodine in the fallout had entered the island's food and water supplies. It had been inhaled and ingested by the islanders and absorbed by their thyroid glands. Over the years it led to the steady, inevitable, development of cancer and other thyroid malfunctions. While the fallout had contained traces of other radioactive products, these had played little or no role.
"This understanding led experts to speculate that much of the danger from radiation might be eliminated if the absorption of radioiodine by the thyroid gland could be blocked. As a result, a search began for a class of drugs that later became known as 'thyroid blocking agents.'
"By 1957, scientists had concluded that potassium iodide represented an ideal thyroid blocking agent. This material had been used for years in other therapies, was known to be extremely safe, inexpensive, had a long shelf life, and could prevent 99% of the radioactive iodine in fallout from being absorbed." -from ANBEX website
 iOSAT is available today at Survival Superstore.   Stop by and pick up your tablets to protect your loved ones from a nuclear emergency. 

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Sour Dough Starter and Bread

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Different types of Starter
2 cups flour
2 cups water                                      
1 Tbsp. yeast       

1 cup flour
2 cups buttermilk
2 1/4 tsp. dry yeast

2 cups fresh ground wheat
2 cups water

1 bunch of organic grapes
3 Tbsp yogurt
1/3 cup non-fat milk (dry)
1 cup warm water
1Tbsp. sugar

1 cup water
1/4 cup buttermilk
1/2 cup flour

2 cups bread flour
2 cups water
1 cup flour

General Tips
1. Do not use a metal bowl

2. Cover with plastic wrap, a wet paper towel, or a loose fitting lid

3. A dark liquid will collect on the top of your starter this is called the hooch. It is good. You just mix it in.

4. Keep in a warm place about 70-80 °F.

5. Thick starter seems to develop more flavor but a thick starter is difficult for new bakers to work with.    A pancake batter consistency is good.

6. When you use wild yeast (yeast from the flour and the air) it might take a few tries before you get the flavor you like.

7. If your starter starts to smell really bad feed it twice a day instead of once or empty most of the starter out feed it and put it in the refrigerator for a day.

8. The starter is ready to use after about 4 days on the counter. It should have lots of bubbles.

9. When using wild yeast for your starter, it will take the bread a lot longer to rise. It might take about 8 hours for your bread to double in size. So it is good to let it rise over night and bake in the morning.

10. Yeast provides the leavening action for the bread

11. bacteria provides the flavor.

12. Sweetners in your starter encourage mold.

13. You can dehydrate your starter to give to friends.

14. Starter left in the refrigerator will stay active for 4 weeks.

15. Many commercial bakeries use a combination of a starter plus packaged yeast which is more reliable and whose growth rate can be controlled.

16. Starter made with commercial yeast have a less distinctive sourdough flavor.

17. Feed your starter once for 3 to 4 days until there are a lot of bubbles and then use or store in the refrigerator.

18. If your starter has been in the refrigerator for a while. You need to refresh it before you use it. Refresh it by adding 1 c. flour and 1 cup water. Do it the night before you want to use it so it comes to room temperature and becomes bubbly.

19. All dough contains at least some bacteria. Why then aren’t all breads sour? In dough made by commercial yeast the yeast outnumber the bacteria. Since both compete for the same sugars, the yeast win out, and the bacteria don’t have a chance to produce their acidic by-products. In sour dough, yeast and bacteria are more closely balanced, so the bacteria have a chance to add their flavor to the bread.