Eat Better Without Cooking
Only nature can perform the complete life process – the transformation of inorganic substances from out of the earth into organic plants and their eventual consumption by animals and human beings. Unfortunately, “civilization” has, through many generations contributed to the development of today’s average man, whose vital chemistry frequently is denatured, deficient and unbalanced.
This “feat” modern man has accomplished to a large degree by overcooking the natural food elements in his diet and eating the denatured, devitalized results. This is something that is not to be found in lower creatures regardless of what one element they may eat, for they eat as nature provides.
The principal law of life, that LIFE SUSTAINS LIFE, whether in the vegetable or animal kingdom, is strictly adhered to in the following recipes. The first and most important requisite for good health is the correct use of vital foods.
Those few who know these truths about the urgent importance of correct eating and living are often considered to put it mildly, ODD. While people, in general, are pitifully uninformed where true knowledge is concerned, they are full of firmly implanted, erroneous conceptions that are tremendously difficult to dislodge from their minds, even when these conceptions are obviously distortions of fact.
For instance, we are told that there is nothing more nourishing, more complete as a food than milk. But the processes which the milk that we drink undergoes these days are completely overlooked. Whether pasteurized, homogenized, vitalized or what have you, the vital substances are wholly or partially destroyed. Although some organic chemicals are only partly affected, very few of them can still be used by the blood in its functions.
Pasteurization was perhaps imperative when hygienic conditions left much to be desired and the inspection of cows and their attendants was not legally enforced. In removing the danger of infection by germs and bacteria from raw milk, pasteurization destroyed its life and, by extension, that of all milk products: butter, cheese, cream, and ice cream. Therefore, to be a source of vitamins, milk should be consumed “certified raw”. It is made available to the public in many large cities and some small farm areas as “certified raw”.
The following are four appetizers which are full of wonderful vitamins and are truly health giving.
Fresh Tomato Juice
8 large fresh tomatoes, ripe
1 stalk celery
1 teaspoon coarse salt or sea salt
1 tablespoon onion
1/2 lime (or lemon), juiced
The vital vitamins and minerals, especially vitamins A, B, and C, abound in this drink. The water soluble quality of vitamin B makes this juice a valuable cache of important values. The A vitamin as a provitamin can be converted and stored in the body.
Cut up the tomatoes, mince celery and onion fine, and, along with the balance of ingredients, mix in an electric mixer. Chill.
Sauerkraut Juice
3 lb. head of cabbage
1 tablespoon coarse salt or sea salt
1 or 2 lemons, juiced
Low in calories, high in vitamin C and minerals. Keeps small blood vessels strong. Helps strengthen nervous systems. (Magnesium and iron.) Good source of vitamin C so beneficial for gums.
Grate the cabbage and combine with the salt and lemon juice. Place in earthenware jar and press down with a clean stone. Cover and let contents ferment for about two weeks. Use the juice for cocktails and the bulk for sauerkraut.
Fresh Sauerkraut With Fresh Tomato Juice
Chill sauerkraut juice, as made above, and blend with fresh tomato juice. Garnish with lemon or lime peel, as desired.
Fresh Cranberry Juice
6 cups fresh cranberries, crushed
1 cup honey
Dash of coarse salt
1 teaspoon lemon juice
A source of vitamins A and C. Rich in ascorbic acid. Strengthens small blood vessels, helps to heal bruises, prevent bleeding gums.
Crush the cranberries, or put into blender. Mix with honey. Dilute with water or orange juice to taste, and garnish with fresh peppermint leaves. Serve chilled or with ice.
These recipes are delicious and healthy.
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Down the Ages: The Rich History Of Chinese Cooking
One of the most varied and popular styles of cooking is contained in the History of Chinese cooking, which is also reflective of the cultural fact that China is a country where preparation, presentation and sharing a meal is all a significant part of their ethos, thus a rich and diverse style is present in all dishes prepared there. Over the years, this history of Chinese cooking has also been studied as part of American Chinese culture that considers this an art.
As far as the culinary skills related to the history of Chinese cooking is concerned, these have been developed over the years and adapted to suit the tastes of individual lovers of Chinese cuisine besides the nation that is practicing the art. Only after the period, 1122-249 before Christ, was Chinese cooking given the status of an art-form in specialty cuisine and then onwards, the country was regarded as a center for high quality gourmet cuisine.
The two predominant schools of thought in Chinese traditions included Taoism and Confucianism and these were responsible for the rise of interest in the culinary arts down the lane of Chinese history. The History of Chinese cooking was notably worthy of record during the time of Confucius, who taught the people the philosophy behind a new thought process, called Confucianism, which was a Chinese ethical way of beliefs. He had an innate and abiding love for the art of food preparation and emphasized the use of dining etiquette and set common standards of social behavior in respect to the propagating the culinary arts. These principles laid down by him so many hundreds of years ago still find followers the world over and like he said, good Chinese cooking completely depends on different condiments and elements used in cooking the dish, this balance is still given as much importance in selection of ingredients even today as flavor decides Chinese cooking recipes even today.
Taoism worked on the principles of cleansing aspect of food and cuisine methodology, which meant that a person needs to nurture the body in order to live a healthy and long life, thus the history of Chinese cooking underwent a sea change. This included knowledge of dietary fibers in vegetables, which the followers of this system believed got destroyed by over cooking or wrong cooking. The medical value of certain food stuff such as ginger, a popular condiment, effective in easing stomach problems as a remedy for curing a cold, were also discovered. The main aspects recorded in the history of Chinese cooking is that typically these dishes were low-calorie and low-fat variations to greasy cooking methods, considered unhealthy for longevity and wellness. Chopsticks were preferred to knives and forks, which were considered a symbol of violence and food was cooked in poly-unsaturated oils always; dairy products (cheese, butter, milk and cream besides oil) were not part of the daily Chinese diet.
Thus, we find that Chinese cooking style most loved in the US is actually a variation to the traditional history of Chinese cooking methods and has filtered out much of the conventional cultural, religious and economic guidelines it had once used as a base.
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report and learn some amazing Cooking tips and tricks for FREE! Create the perfect meal on a shoe-string budget, while you keep the accolades! But hurry, only limited Free copies available!
Chinese Cooking Wok – Master The Art Of Traditional Chinese Cooking
Chinese cooking has become one of the most popular ethnic foods of American culture today. While many people think that to get good Chinese food they must hit their local Chinese restaurant, this isn’t at all the case; good Chinese cooking can be done right at home with your own wok!
Many kitchen supply stores have caught up with the demand for Chinese cooking utensils; many home cooks are trying their hand at this delicious ethnic cuisine right in their own homes. While fresh ingredients are essential to Chinese cooking, so is the use of a wok. Don’t be fooled, however, there are many poor replicas on the market that won’t give you the test you’re looking for.
The wok is characterized by it’s round bottom shape, and is hammered by hand to ensure the perfect curve. The round bottom allows much less oil to be used, and therefore, food stays healthier without being saturated in cooking oil. It also is the best shape for turning the vegetables for that perfect stir-fry. The wok can also be used for purposes like braising, steaming stewing, and deep-frying, and the preparation of soups.
Many American versions of the wok have been modified to accommodate the American stove with a slightly flat bottom to set on the burner. A ring is also placed on the bottom to allow the wok stability while cooking. The American cook will also have their choice of handles; loop handles and stick handles will be the first decision to be made. The loop is the common choice of many chefs and is made of bare metal. Stick handles on the other hand are made of carbon steel and often coated with Teflon for safety purposes. The double-handed wok is also much more popular than a single handle. There are also a variety of different sizes available; 36 centimeters is a good size for family purposes; the larger sizes are used for restaurant kitchens.
For the home cook still nervous about trying their hand at Chinese cooking, there are a few more options. Many cooking classes have popped up throughout the country to teach Chinese cooking techniques. Whether for just one Saturday afternoon, or a weekly class, this is a great way to learn a few things about traditional Chinese culture, while learning to master the art of Chinese food. The most important thing is to not be afraid of the technique; while it’s vastly different from what goes on in American kitchens, it is for that reason that Chinese cooking has become such a staple in American culture.
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report and learn some amazing Cooking tips and tricks for FREE! Create the perfect meal on a shoe-string budget, while you keep the accolades! But hurry, only limited Free copies available!
Hot Chocolate Is A Tasty Way To Boost Your Immune System
Now you can satisfy your chocolate cravings without a shred of guilt!
Are you one of the millions of people who crave chocolate? That is OK because cocoa is actually very good for you. Hot Cocoa made with pure cocoa powder contains more antioxidants than green tea or wine. Now there are all organic hot cocoa products that are naturally healthy with the addition of herbal infusions that boost immune response and physical performance.
Several health focused companies have added the immune boosting properties of Cordyceps and Ganoderma to their hot cocoa products. These Chinese herbs have long been known to boost physical performance and immune system response. People are clamoring for this healthy hot chocolate alternative.
Now drinking hot chocolate can help you fight off colds and flu. Now you can enjoy a chocolate hot cocoa that is healthy as it possibly can be. When cocoa is infused with these medicinal herbs you are getting a rich chocolate drink that releases these extra health benefits when you heat the chocolate. Best of all, all you taste is rich creamy delicious gourmet hot cocoa.
Cordyceps has been used for treating many disorders including: chronic respiratory disorders like asthma, chronic bronchitis, chronic fatigue, chronic renal failure, decreased libido, diabetes, emphysema, heart disease, hepatitis B and respiratory symptoms. Some folks remember how the Chinese olympic athletes of 1999 used cordyceps to help them win many metals. Cordyceps has been proven to enhance athletic performance because it helps increase blood flow and oxygen supplies throughout the body. This includes blood flow to your brain as well.
The herb ganoderma will assit in helping your body cleanse itself from a variety of toxins as it naturally strengthens your immune system. It helps with liver detoxification, and also improves liver function by stimulating the regeneration of liver cells. Ganoderma has been proven to regulate the immune and endocrine systems, prevent tumors, improve circulation and eliminate harmful free radicals. These miraculous herbs are now infused with pure cocoa for a hot cocoa beverage that tastes rich and creamy while it enhances your immune system.
It is official! Chocolate is now a health food!
Good cocoa bean chocolate is a highly complex food that is really very good for you. Chocolate has gotten a bad reputation because people over eat poor quality chocolate products that are filled with sugar and cheap saturated fats. The myth that cocoa, leads to obesity, tooth decay and skin problems simply is not true.
Recently, new studies have proven that cocoa is higher in antioxidants than green tea or wine and can be helpful in lowering cholesterol levels, boosting blood flow as well as reducing hypertension. Unsweetened pure cocoa powder is also rich in minerals. When it is sweetened naturally with something like rapedura, a natural sugar cane sweetener, it becomes a powerful nutritional resource.
Do your vitamins taste like chocolate?
A recent study by Norman Hollenberg, professor of medicine at Harvard Medical School indicated cearly that natural cocoa has very high levels of epicatechin. The health benefits of epicatechin, a compound found in cocoa, are so powerful that it may rival penicillin and anesthesia in terms of importance to public health. Dr. Hollenberg stated that epicatechin is so important that it should be considered a vitamin.
Many commercial chocolates go through a process called dutching. This involves soaking the nib or the cocoa mass in potassium or sodium carbonate. Commercial chocolate companies also remove the flavanols like epicatechin from their cocoa because of their bitter taste. Next they add loads of processed sugars, preservatives and other fillers often reducing the actual cocoa content to less than 15 per cent per cocoa drink mix.
Are you drinking hot sugar water?
This means when you purchase those handy hot chocolate packets you are really drinking mostly hot sugar with artificial chocolate flavor. No wonder chocolate has gotten such a bad reputation for being unhealthy. It is not the cocoa that is unhealthy; it is the added chemicals, milk solids and sugar that has made chocolate a bad food. In reality, naturally sweetened, pure organic cocoa is a great addition to your daily diet. Look for a hot cocoa that uses a high percentage of cocoa powder and also adds cordyceps and ganoderma for boosting your immune system.
Darren Craddock is an expert in Naturopathy, Nutrition, Herbology, Massage, and Yoga. He has taught all over the world. His passion is making the foods you love healthier. Hot cocoa Mojo at http://www.enerhealthbotanicals.com/Cocoa-Mojo-p/com3.htm