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Soup ‘em, Spice ‘em, Sprout ‘em! 3 Must-Try Lentil Dishes from Across India

aals are comfort food in virtually every Indian home. And each region in the country has its own favourite way of preparing them. Soup ‘em, spice ‘em or sprout ‘em – but get your daily dose of healthy protein with any of these 10 must-try lentil dishes. Hear that sound? It’s the pressure cooker whistle going off in your own kitchen or in the next door flat. Whatever else there may be for dinner, some kind of daal is certain to make it to the table – be it sambhar or aamti or daal makhni or some new moong recipe your mom just learnt on Khana Khazana. Daals have been on the Indian menu since pre-Harappa days, even before rice and roti made an appearance in the Indian thali. Old texts speak of simple recipes of daals being served to guests as part of celebratory meals — like at the wedding of Chadragupta Maurya with the Greek princess Helen in 303 BC. You’ve probably tasted many varieties of daals – moong, urad, toor, masoor. But if you’ve only tasted them cooked one way, in the style of …
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Fast food packaging contains potentially harmful chemicals

Fast food packaging contains potentially harmful chemicalsFirst comprehensive analysis finds more than two dozen toxic highly fluorinated chemicals, including a phased-out substance.   Many Americans, with the start of the New Year, will resolve to cut back on fast food to avoid an overload of fat and calories. Yet, there is another reason to resist the temptation to indulge in fast food. The greaseproof packaging holding your burger and fries may contain potentially harmful fluorinated chemicals that can leach into food, according to a new peer-reviewed study.
In the most comprehensive analysis(link is external) to date on the prevalence of highly fluorinated chemicals in fast food packaging in the United States, researchers tested more than 400 samples from 27 fast food chains throughout the country. The samples, consisting of paper wrappers, paperboard, and drink containers, were analyzed for a class of chemicals called PFASs (per- and polyfluoroalkyl substances), also known as PF…

Nirvana from Tea

After extracting the delicious aryls, you normally throw out the pomegranate peels, right? You would never spend money to buy a 'peel powder' ...right? So did I, until I discovered their potential to help keep you healthy and happy. During the late nineties scientists discovered the health benefits from the discarded part of this extremely beneficial fruit. So before you start tossing away what might be the best part of pomegranates, here are some key benefits to convince you otherwise. 4 Benefits of Pomegranate Peels 1. They’re a Great Tool to Fight Heart Diseases Pomegranate peels are loaded with antioxidants. As their name might imply, antioxidants are extremely effective at eliminating oxidation from LDL cholesterol. If your LDL cholesterol accumulates too much oxidization, it will eventually wreak havoc in your cardiovascular system, leaving you vulnerable to most heart diseases. When it comes to antioxidants, I’ve felt that you can never get enough, especially if they c…

Why Does Microwaving Water Result in Such Lousy Tea?

NO Microwave for Good Tea!! - Why? Because a proper cup of black tea must be made with water that’s come to a rolling boil. A kettle is designed to heat water evenly to 212 degrees Fahrenheit. Heat at the bottom of the kettle—whether from a heating element embedded in an electric device or from a burner on the stove—creates a natural convection current: The hot water rises and the cool water falls in a cyclical fashion, which uniformly heats the contents of the kettle to a boil (at which point an electric kettle clicks off or a stove top kettle whistles). But microwaves don’t heat water evenly, so the boiling process is difficult to control. Microwave ovens shoot tiny waves into the liquid at random locations, causing the water molecules at those points to vibrate rapidly. If the water isn’t heated for long enough, the result is isolated pockets of very hot or boiling water amid a larger body of water that’s cooler. Why is water temperature so important to good-tasting tea? When tea le…

Easter Macaroons - My Way!

This past weekend I decided to give baking a try with Easter coming up I thought I would practice a recipe on the day..... Lucky me i picked the right one! Macaroons are amazingly delicious and often are  Macaroons originated in Italy and are the coconut- and often chocolate-covered flour-less cookies that also include egg whites, sugar and ground almonds.  But, feel free to add different ingredients for a modern day twist.  
two cups of coconut flakes
tsp of honey
1 add coconut sugar
1 egg
1 can condensed milk


Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. ...With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your…

When I eat Doughnuts - Coley's are the ones i WANT

I had the pleasure of meeting an awesome celebrity chef this past weekend.
Nicole Coley, aka, Coley, a professionally trained chef, recipe developer, TV host and food writer.
http://coleycooks.com/
Of course we talked and talked and talked.
But then the one item, I am certain that I will be making and eating are these amazing doughnuts!

Feast your eyes, then print out
Recipe below ---

Meyer Lemon Baked Doughnuts For The Doughnuts 2 1/2 teaspoons active dry yeast (1 packet) 1 tablespoon plus 1/3 cup granulated sugar, divided 1/4 cup plus 1/2 cup warm (but not hot) milk, divided 2 tablespoons melted butter, plus more for brushing 3/4 teaspoon kosher salt 1 teaspoon Meyer lemon zest 1/2 teaspoon ground cardamom 2 1/2 cups flour, plus more as needed For The Meyer Lemon Glaze 1 teaspoon Meyer lemon zest 2 tablespoons freshly squeezed Meyer lemon juice 2 tablespoons whole milk 1/4 teaspoon cardamom pinch of salt 1 tablespoon melted butter 2 cups powdered sugar Instructions 1 In large bowl or…

Calcium calcium and more calcium .....

Calcium builds strong osteoporosis-resistant bones. But most people don’t know that getting enough of this mineral also helps keep blood pressure in check, improves cholesterol numbers, makes preeclampsia in pregnancy less likely, reduces the risk of colon cancer, and helps with weight maintenance. So you can see, it’s essential you get enough calcium—but what’s the best way? 
While there are many rich sources of calcium, the most important thing when evaluating your options is to understand how much of it is actually absorbed and used by the body.The National Academy of Sciences recommends 1,000 mg daily for people ages 19 to 50 and 1,200 mg daily over age 51. Food first: Eat your calcium-packed favoritesDairy: Dairy products are the go-to food for calcium, in fact they supply 72% of the calcium for the average person. Being a milk drinker instantly ups calcium intake; surveys find that milk drinkers get 80% more calcium in their diet compared to non-milk-drinkers.Nondairy: Calcium-fo…