Monday, November 28, 2011

2 Oatmeal Recipes and the Ultimate Oatmeal Personality Quiz

Posted by whatsapp status on November 28, 2011 with No comments
This was originally published awhile ago. But I likes it!

The following quiz is intended to evaluate your level of affection for oatmeal. Using the provided key, assign each of your answers a numeric value. At the end, tally your score to discover the extent of your oatmeal fanaticism.

KEY

For every A answer, give yourself 4 points.
For every B answer, give yourself 3 points.
For every C answer, give yourself 2 points.
For every D answer, give yourself 1 point.

QUIZ

I eat oatmeal:
A) Everyday. Sometimes twice. Sometimes in the shower.
B) Weekly. It’s okay for breakfast on the go.
C) Monthly. When I’m out of Froot Loops and bologna.
D) Never. It killed my dog.

My oatmeal comes from:
A) The farm. I harvest it myself, with the oatmeal scythe I received for Christmas.
B) A cardboard can. I make puppets from it when it’s empty!
C) A 3-year-old packet at the bottom of my pantry, under the Windex.
D) People intentionally trying to piss me off.

My favorite kind of sweet oatmeal includes:
A) Fresh pumpkin puree, toasted walnut bits, and a dash of the finest cardamom.
B) Honey, peanut butter, and bananas. I call it “The Elvis.”
C) Rehydrated apples and cinnamon that can be carbon dated.
D) The sweet oatmeal of death.

Gingersnap Oatmeal from Kitschen Bitsch (which I, Kris, have now eaten everyday for a week) sounds:
A) Like the second coming.
B) Like coffee with Angela Lansbury: melodic and educational.
C) Like it’d taste better in a cookie.
D) Like I’d rather have my tongue grated with a microplane zester.

At first, savory oatmeal sounds:
A) Delicious! I dated a bowl of it from 2002 to 2005.
B) Like interpretive kayaking: strange, but I’m willing to give it a shot.
C) Like a science experiment. Nice try, Carl Sagan.
D) Like being kicked in the esophagus.

Consequently, I’d equate Mark Bittman’s Oatmeal with Soy Sauce and Scallions with:
A) A month-long orgasm.
B) A Sandra Bullock movie; probably better than it has any right to be.
C) Cleaning the house with your mother before guests come over; traumatic, with the ultimate possibility of understanding.
D) Being forced to work in a gulag.

SCORE/EVALUATION

0 TO 6 POINTS: you are an oatmeal hater and honestly, a bit of a drama queen. You’d rather have your tongue scraped off than have a delicious breakfast? There is an MTV reality show in your future.

7 TO 12 POINTS: you are an oatmeal ambivalent. Once, in 2007, you bought a giant box of Quaker packets from CostCo, thinking they'd be great to take to the office. You ate the banana bread ones first. The plain ones are still in your pantry. You will end up donating them to charity.

13 TO 18 POINTS: you are an oatmeal enthusiast. Your relationship with oatmeal is quite healthy. Also, people like you and small animals feel comfortable landing on your shoulder. You should consider a career on Broadway.

19 TO 24 POINTS: you are an oatmeal extremist. Your love for oatmeal is all encompassing, and your family and friends fear for your sanity. To avoid being committed, eat eggs for a week straight. Should that fail, a straitjacket would not be out of place.

~~~
If you like these recipes, you might also like:
~~~

Gingersnap Oatmeal
Serves 1
Adapted from Kitschen Bitsch.


1/2 cup Quaker old-fashioned oatmeal
1/2 cup skim milk
1/4 cup water
1 tablespoon molasses
A few shakes ground ginger
A few shakes ground cinnamon
A pinch ground cloves
A dash vanilla extract
A few dashes Kosher salt

In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches … y’know … an oatmealy consistency. Serve warm.

Approximate Calories, Fat, Fiber, and Price Per Serving
253 calories, 3.4 g fat, 4 g fiber, $0.45

~~~

Oatmeal with Soy Sauce, Sesame Oil, and Scallions
Serves 1.
Adapted from Mark Bittman.


1/2 cup Quaker old-fashioned oatmeal
1 cup water
2 teaspoons soy sauce
1 small scallion, thinly sliced
1/2 teaspoon toasted sesame oil

In a small pot, heat oatmeal and water over medium heat. As oatmeal mixture is warming, add soy sauce and about 1 tablespoon of scallions. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches … y’know … an oatmealy consistency. Spoon into a bowl and drizzle sesame oil on top. Serve warm, with a few raw scallion slivers on top.

Approximate Calories, Fat, Fiber, and Price Per Serving
178 calories, 5.5 g fat, $0.32

~~~

Calculations (Gingersnap Oatmeal)
1/2 cup Quaker old-fashioned oatmeal: 150 calories, 3 g fat, 4 g fiber, $0.15
1/2 cup skim milk: 45 calories, 0.4 g fat, 0 g fiber, $0.11
1/4 cup water: negligible calories, fat, and fiber, $0.00
1 tablespoon molasses: 58 calories, 0 g fat, 0 g fiber, $0.13
A few shakes ground ginger: negligible calories, fat, and fiber, $0.01
A few shakes ground cinnamon: negligible calories, fat, and fiber, $0.01
A pinch ground cloves: negligible calories, fat, and fiber, $0.01
A dash vanilla extract: negligible calories, fat, and fiber, $0.02
A few dashes Kosher salt: negligible calories, fat, and fiber, $0.01
TOTAL/PER SERVING: 253 calories, 3.4 g fat, 4 g fiber, $0.45

Calculations (Oatmeal with Soy Sauce, Sesame Oil, and Scallions)
1/2 cup Quaker old-fashioned oatmeal: 150 calories, 3 g fat, 4 g fiber, $0.15
1 cup water: negligible calories, fat, and fiber, $0.00
1 small scallion: 2 calories, 0 g fat, 0.1 g fiber $0.08
2 teaspoons soy sauce: 6 calories, 0 g fat, 0.1 g fiber, $0.07
1/2 teaspoon toasted sesame oil: 20 calories, 2.3 g fat, 0 g fiber, $0.02
TOTAL/PER SERVING: 178 calories, 5.5 g fat, $0.32

Wednesday, November 23, 2011

38 Cheap, Healthy Recipes for Thanksgiving Leftovers

Posted by whatsapp status on November 23, 2011 with No comments
This post was originally published in November 2008. Happy Thanksgiving, everybody!

Every year, I suspend my healthy diet for one heralded November day. No, not Election Day, during which I’m usually too queasy to eat – but that most glorious of bird-based holidays, Thanksgiving.

Then, 24 hours later, I enter an equally magical shame spiral, since I’ve just consumed enough calories to keep me alive for eight years without ever having to eat again.

This year, I’m going to desperately try to avoid all that, hopefully by using at least 25 of the following 38 inexpensive, frugal leftover recipes. (Well … okay, 24.) I found them via a thorough, highly scientific search-and-paste process, not unlike previous Beef, Party Food, and Salad Dressing searches. In this case, here’s what determined a dish’s appearance on the list:
  • As always, if the recipe comes from an aggregate site, the reviews must come in at 80% approval or above, or have no reviews at all (in which case, they must look really, really good).
  • It was a little difficult to find low-fat recipes, since stuffing and mashed potatoes aren’t exactly health foods (meaning: they don’t miraculously lose their calories on Black Friday). So, I attempted to keep each recipe NWR, or Nutritious Within Reason. There’s little added butter, oil, dairy, lard, mayo, or canned soup in each dish.
  • If possible, I included notes about lightening the dish under each title.
  • As for price, there aren’t any exotic ingredients included, so costs should be pretty low. Caveat: you might have to purchase a little ginger or a bunch of green onions or something.
  • There is no Turkey Tetrazzini. Because I hate it. Muahahahahahaha!
Readers, if you have suggestions, I love to hear. In the meantime, happy Thanksgiving!

All Recipes: Apple Curry Turkey Pita
Use low-fat yogurt in place of regular to cut fat and calories.

All Recipes: Hearty Turkey Soup with Parsley Dumplings

All Recipes: Southwestern Turkey Soup

Bon Appetit: Asian Turkey-Noodle Soup with Ginger and Chiles

Bon Appetit: Cranberry Citrus Sorbet
This sounds AWESOME.

Bon Appetit: Pork Chops with Cranberry Port and Rosemary Sauce

CHG: Leftover Turkey Stew

CHG: Turkey Chili
Use turkey bits instead of ground turkey, add to pot with tomatoes

CHG: Turkey Noodle Soup
Sub in cooked turkey for chicken.

CHG: Turkey With Shallot Apricot Sauce
Sub in turkey for chicken, and use leftover warmed turkey

Chow: Turkey Pad See Ew
A little high in fat, but delicious-sounding just the same.

Confessions of a Stay-at-Home Mom: Thanksgiving Leftover Casserole (scroll down)
Sub in fat-free evaporated milk and make sure you use 2% cheddar.

Confessions of a Stay-at-Home Mom: Turkey Stock

Cooking Light: Cold Soba Noodles with Turkey

Cooking Light: Fiery Turkey-Pâté Crostini

Cooking Light: Turkey Pizza

Cooking Light: White Turkey Chili

Epicurious: Turkey Burritos with Salsa and Cilantro
Humina.

Epicurious: Turkey and Sweet Potato Sandwich

Fabulous Foods: Turkey Pasties

Fine Cooking: Turkey Soup with Ginger, Lemon, and Mint

Fine Cooking: Turkey and Sweet Potato Hash

Fine Cooking: Turkey Tortilla Soup

Food Network/Cathy Lowe: Turkey Soup with Rice

Food Network/Cathy Lowe: Turkey Stuffed Peppers

Food Network/Emeril Lagasse: Turkey and Vegetable Soup

Food Network/Michael Chiarella: Next Day Turkey Soup

Food Network/Ocean Spray: Smoked Turkey and Cranberry Gourmet Pizza

Food Network/Rachael Ray: Turkey Corn Chili

Food Network/Rachael Ray: Turkey and Stuffin’ Soup
Frankly, the picture kind of squicked me out here. But the reviewers (and there are quite a few) seem to LOVE it, so go nuts.

Food Network/Robin Miller: Turkey Soup with Egg Noodles and Vegetables
Looks like a good, quick recipe. Very well rated.

Food Network/Sunny Anderson: Second Day Turkey and String Bean Pot Pies

The Oregonian: Soba Noodle Salad With Cranberries and Apple

The Oregonian: Turkey Picadillo

The Oregonian: Turkey, White Bean, and Escarole Soup

Seattle Times: Chili-Rubbed Turkey Sandwich With Red Onion Salsa

St. Louis Eats: Nigella Lawson’s Vietnamese Turkey Salad

Wise Bread: Turkey and Stuffing Casserole

~~~

If you like this post, you might also dig:

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Monday, November 14, 2011

For Those About to Gestate, We Salute You

Posted by whatsapp status on November 14, 2011 with No comments
“Aw, look. You’re having a Hellboy.” – our friend Chad
There comes a time in a young-ish married lady’s life when she looks at her husband and has to make a choice, to a) beat him in Scrabble, b) mold his beard into funny shapes, or c) do it. And sometimes, choosing “c” results in being 12 days late with her ladytime, taking four negative pregnancy tests followed by a fifth positive one, and then gaining 400 pounds, roughly half of which is fetus and its accompanying goo. (Note: The other half is burgers and lemonade.)

Which is to say, I’m knocked up. (Due on Cinco de Mayo! Break out the virgin margaritas.)

Yay! Husband and I and ESPECIALLY OUR PARENTS are thrilled with this development, as it means our familial line will continue for at least another generation, or in nerd terms, through iPhone57G. We look forward to all the cuteness and wonder and giggles and poop, which we've been assured there will be lots of. In fact, we’re even looking forward to the inevitable moment when the baby pukes into our open mouths, which, if friends and family on Facebook are to be believed, happens alarmingly often.

And while we're over the moon, I gotta tell you guys – pregnancy is kind of funky.

Don’t get me wrong - the prospect of introducing a new human to the wonders of Pixar and brownies is dumbfounding in its awesomeness. But my first trimester was a little rough. Meaning: I did not take the Barftrain all the way to Vomitville, but I did make a month-long stop in Queasytown. (Motto: “Where you always feel like s**t.”)

There was a span of about two weeks during which I slept negligibly, ate weirdly, and cooked nothing – not a slice of toast, not a bowl of cereal, not liver with fava beans with a nice Chanti. We subsided mainly on Chipotle and the kindness of passing Chinese takeout delivery boys, who, as it turns out, prefer to be paid for their troubles. My diet was neither cheap, nor healthy, nor particularly good, unless you count the burgers. And there were many.

It’s Month #4 now, and the nausea has finally begun to subside. I’m cooking again, and my appetite has returned with all its friends and relatives. According to the medical books (a.k.a. Manuals of Horror) I've read, the rest of my pregnancy should proceed thusly:

Month 1: Sore bosom
Month 2: Fatigue
Month 3: Nausea
Month 4: Raging indigestion
Month 5: Pregnancy … thing … bus … uh, brain
Month 6: Carpal Tunnel Body
Month 7: Hormone conflagration
Month 8: Beatlemania
Month 9: Gigantism
Month 10: Pass a human through my nethers

I'm looking forward to it - the pregnancy, the birth, and especially the whole "raising a child" part. Because I've tried to teach the cat how to read, and he's just not getting it.

In the meantime, I'll blog when I can, hopefully regarding food. And if y'all have any suggestions? I'm all ears. And abdomen.

Friday, October 14, 2011

Apple Hacks: 39 Apple Recipes, Games, Activities, and Crafts

Posted by whatsapp status on October 14, 2011 with No comments
This piece comes from October 2007, which was nice when you think about it.

The U.S. produced more than 9,816,000,000 pounds of apples last year, or just about 28,854,000,000 individual pieces of fruit. That’s a lot of apples. Maybe too many to eat.

Fortunately, there are dozens - no, hundreds - wait, THOUSANDS of other uses for those delightful orbs of deliciousness, and CHG has 43 of ‘em right here.

1. Predict your romantic fortune. According to USApple.org, throwing an apple peel over your shoulder could reveal the identity of a boyfriend-or-girlfriend-to-be, since it, “would form the initial of your lover’s name.” I’m guessing X and Q don’t show up much.

2. Practice your pumpkin carving. Test-whittle a pumpkin pattern on its smaller, cheaper fruit cousin, and you’ll make fewer mistakes when it’s showtime.

3. Teach someone how to bunt. One of baseball’s most overlooked skills is also one of its most important, especially if you’re into squeeze plays. But bunting too hard is a surefire way to waste an out. At your team’s next practice, toss apples to your bunters-in-training. If the fruit gets smashed, the kids are using unnecessary force. If the apples fall and roll away unharmed, they’re halfway to Butlerville.

4. Play a Flexibility game. This is an easy, creative brain exercise revered by one of my favorite elementary school teachers. Place an apple in front of a few kids. Give them ten minutes to come up with as many non-food uses as possible. The winner gets the apple. (And gets to write a blog entry twenty years later about the many uses of apples.)

5. Practice magic. Nourish your inner Harry Blackstone with the good ol’ Orange to an Apple trick. (Scroll down for details.)

6. Shrink some heads. Both hideously effective and just plain hideous, shrunken apple heads are guaranteed to scare the beejeezus out of someone this Halloween. Fab Foods has instructions.

7. Exfoliate. Wikihow gives DIY instructions on a neat facial scrub. Make sure you’re not allergic before giving it a try. That would be bad.

8. Prevent every disease known to man. Apples’ health benefits are too numerous and mind-boggling, to list here, so I’ll let’s hand it over to the Apple lobby.

9. Teach a student driver how to accelerate and brake smoothly. The apple’s stable bottom and heavy top makes it a perfect balance tool. Place one on top of the driver’s car. In an unoccupied parking lot, have him speed up, speed down, and finally, brake. If the apple’s knocked off, he loses. If it stays on, it’s apple pie for all.

10. Soften brown sugar. Oh, Reader's Digest, you crafty minx. I had no idea it was possible to do this: “place an apple wedge in a self-sealing plastic bag with the chunk of hardened brown sugar. Tightly seal the bag and put it in a dry place for a day or two. Your sugar will once again be soft enough to use.” Now, if you could only improve that joke page…

11. Facial! According to the Washington Post, apples make people look pretty. Mix a grated one with a little honey and apply it to your face. Poof! Instant beauty. (Or at least, a very tasty visage.)

12. Stick ‘em in a vase. Pretending you’re on Trading Spaces has never been so easy. Grab a dozen Granny Smiths, pile them in a clear, tall container, and place strategically. Instant class for less than $4.

13. Make a stamp. Apples make great (albeit temporary) decorative stamps. Whether it’s cards, letters, or wrapping paper, the Washington Post claims all you have to do is, “[Slice] the fruit horizontally, exposing the inside star shape. Or create more elaborate designs -- hearts, moons, Hitchcock's profile -- with a small knife. Then stick a fork in the rounded side of the fruit, dip it in paint and press the stamp on paper.”

14. Host an apple tasting. From Lifehacker: Buy a dozen or so different apples, invite some friends over, and eat. Pair with wine, cheese, and/or chocolate for the ultimate in inexpensive luxury.

15. Ripen a tomato. Take five under-ripe tomatoes and one ripe apple. Place in a paper bag. Wait a few days. Marvel at the results.

16. Learn to Juggle. Over a couch or couch-like surface, preferably.

17. Treat a horse, rabbit, or turtle. People aren’t the only animals that dig a nice MacIntosh. Head to your nearest stable or petting zoo, and (with the permission of the owners) make a mammal and/or amphibian happy. Especially fun with kids. (Make sure to shred the fruit before feeding it to a turtle. Otherwise, Choke City.)

18. De-salt a dish. Oversalting is a ginormous problem for those of us who prefer our sodium intake on the tongue-withering side. Reader's Digest says, “When you find yourself getting heavy-handed with the saltshaker, simply drop a few apple (or potato) wedges in your pot. After cooking for another 10 minutes or so, remove the wedges -- along with the excess salt.” Chemistry at work!

19. Make stuff smell good. Huge props to Meredith at Like Merchant Ships on this one. She simmers a few apples along with various spicery, and her house ends up more fragrant than a Pillsbury factory. NICE. Instructions included in the link.

20. Build apple animals. Grab some toothpicks, a few gum drops, a handful of marshmallows and go to town. They make inspired, bizarrely fun holiday decorations, especially for Halloween and Thanksgiving.

21. Support some candles. I wish I’d thought of this one. Instead, Reader's Digest trumped me again. You rascally malcontents! “Use an apple corer to carve a hole three-quarters of the way down into a pair of large apples, insert a tall decorative candle into each hole, surround the apples with a few leaves, branches, or flowers.”

22. Create an apple-head doll. Hey! It’s a doll that, uh, ages. (Yay?) I’m not so sure how I feel about this one, but (once again) the Washington Post seems to think it’s a good idea: “Peel an apple and let it hang-dry for a couple of days, so that the fruit shrivels into an old-lady face. Decorate the face with wire (for granny glasses) and seeds (for beady eyes), and attach it to a small bottle for the body. Dress up.”

23. Save the cakes! Storing a cake with half an apple will keep it alive for days longer than its projected lifespan. See, the apple absorbs all the mold-breeding moisture, leaving the confection nearly as fresh as the day it was baked. (I would say, “yummo” here, but honestly, that word makes me homicidal.)

24. Juice up a chicken. Marcella Hazan does this, but with lemons. 1) Grab a roaster chicken. 2) Stick an apple up its butt. 3) Roast. 4) Enjoy your a dewy, drippingly moist bird. Reader’s Digest has more.

25. Bob for them suckers. Oh, it looks easy enough, but Bobbing for Apples is the "Stairway to Heaven" of Halloween party games: only the chosen ones are really good at it.

26. Teach math and/or the fundamentals of gravity. According to some studies, kids respond better to hands-on lessons than those learned by rote memory. Apples are good tools for teaching addition, subtraction, and basic Newtonian physics. (Plus, is there anything more entertaining than dropping fruit on childrens’ heads?)

27. Decorate a Christmas tree. String some garland or build your own ornaments. If you have a dog or particularly bizarre cat, just remember to place ‘em high up.

28. Practice your knife skills. Whether you’re peeling its skin, coring the center, or chopping it up into eraser-sized pieces, the apple is one of the few foods suited for both pairing and chef’s knives. Hone your technique on a few dozen Cortlands (and use the detritus in applesauce).

29. Jazz up a floral arrangement. For your next bouquet, think outside the flower box by adding one or two color-coordinated apples to the party. Meredith has a great example over here.

30. Kiss up to a teacher. If your wife, husband, sister, roommate, uncle, best friend, or second cousin by marriage twice removed is about to launch a teaching career, slip a Red Delicious into their lunchbox with a note. They’ll mist up in the cafeteria.

31. Devise a centerpiece. Stack ‘em, line ‘em up, or stick ‘em in a bowl – anyway you position them, apples are elegant, easy objets d’art in any mealtime setting.

32. Play Pass the Apple. A super-neat variation on the ol’ fashioned relay race, Pass the Apple involves each runner tucking a piece of fruit under his chin, then transferring it to the next runner’s chin without using his hands.

33. Carve a bird. Fruit sculpture is impressive and fairly easy when compared to other hobbies, like say, quantum physics. This apple bird tutorial will get you started.

34. Give a gift. Whether you’re canning or making Apple Pie in a Jar, every person on the face of the earth (except Kim Jong Il and other various psychopaths) loves receiving food for special occasions. Homemade apple products are an inexpensive way to please minds, hearts, and gaping maws.

35. Target practice. Do you shoot things at other things? Save money (and perhaps someone’s eye) by setting apples up as bulls-eyes. On the less-destructive side, they also make fabulous targets for practicing your curveball. (PLEASE BE CAREFUL.)

36. Paint. There’s a reason so many painters start on bowls of fruit – it’s a good way to learn fundamental shading and coloring. Unpack those brushes and get started, folks.

37. Design a wreath. At first, I pictured this as a dozen apples affixed to a straw circlet, rotting over my mom’s mantle. Ooo – wrong. FamilyCorner.com has a good example of how it should really be done.

38. Play apple toss. It’s like cornhole, but with buckets. And apples. And no bean bags. And … ah, just take a look.

39. Cook. This would be a pretty awful cooking blog if there was no actual cooking involved. So, BEHOLD the following light, relatively inexpensive recipes, garnered from Cooking Light, Food Network, Pick Your Own, All Recipes, and my Ma:
Apple Brown Betty
Apple Butter
Apple Cake


Sources:

Thursday, October 13, 2011

ONLY kills cancer cells ?

Posted by whatsapp status on October 13, 2011 with No comments


SUPPOSED TO BE BETTER THAN CHEMO!!! PLEASE READ BELOW THEN SHARE AROUND.

Just cut 2-3 thin slices of lemon in a cup/container and add drinking water will become "alkaline water", drink for the whole day, just by adding drinking water.

Take it as drinking water everyday is good for everybody.
The surprising benefits of lemon!
I remain perplexed!
================================
Institute of Health Sciences, 819 N. L.L.C. Charles Street Baltimore , MD 1201.
This is the latest in medicine, effective for cancer!
Read carefully & you be the judge

Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.







Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits. You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy. How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations? As you know, the lemon tree is known for its varieties of lemons and limes.

You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.

This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.

The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that: It destroys the malignant cells in 12 cancers including colon, breast, prostate, lung and pancreas ...

The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells. And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Institute of Health Sciences, 819 N. L.L.C. Cause Street, Baltimore, MD1201

SEND TO EVERYONE ... ! ! ! ! !

Saturday, October 1, 2011

Take note...don't always sleep late!!!!!!!

Posted by whatsapp status on October 01, 2011 with No comments
                                                                                                                 
Good rest and sound sleep is very important... if u don't sleep well,
The toxins in your body will accumulate... Affecting your health and your mood...

The main causes of liver damage are:
1. Sleeping too late and waking up too late are the main cause..
2. Not urinating in the morning.
3. Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener. 





7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best
Cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming overly done foods also add to the burden of liver. Veggies should be eaten raw or cooked 3-5 parts. Fried
Veggies should be finished in one sitting, do not store.

We have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits is very important for our body to absorb and get rid of unnecessary chemicals.

Because….
 

Evening 9 - 11pm:
is the time for eliminating unnecessary/ toxic chemicals (de- toxification) from the antibody system (lymph nodes). This time duration should be spent by relaxing or listening to music. If during this time a housewife is still in a un relaxed state such as washing the dishes or monitoring children doing their homework, this will have a negative impact on her health.

Night at 11pm - 1am:
The de-toxification process in the liver, and ideally should be done in a deep sleep state.
 
Early morning 1 - 3am
: de-toxification process in the gall, also ideally done in a deep sleep state.

Early morning 3 - 5am:
de-toxification in the lungs. Therefore there will sometimes be a severe cough for cough sufferers during this time. Since the de-toxification process had reached the respiratory tract, there is no need to take cough medicine so as not to interfere with toxin removal process.

Morning 5 - 7am:
de-toxification in the colon, you should empty your bowel.

Morning 7 - 9am:
Absorption of nutrients in the small intestine, you should be having breakfast at this time. Breakfast should be earlier, before 6:30am, for those who are sick. Breakfast before 7:30am is very beneficial to those wanting to stay fit. Those who always skip breakfast, they should change their habits, and it is still better to eat breakfast late until 9 -10am rather than no meal at all. Sleeping so late and waking up too late will disrupt the process of removing unnecessary chemicals.
 
Midnight to 4am
is the time when the bone marrow produces blood.

Therefore, have a good sleep and don't sleep late.


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Wednesday, September 14, 2011

My Dinner with Aline

Posted by whatsapp status on September 14, 2011 with No comments
This post was written by Leigh, who usually pens CHG's Veggie Might column.

Greetings darling CHG readers! I've missed you ever so. The most exciting thing happened since I was here last. I went to Rwanda to teach crochet to the girls of the Ubushobozi Project, and I'm bursting with joy to share with you a first-hand account of your generosity in action.

You may recall that Ubushobozi is a vocational training center that teaches at-risk teenage girls sewing and life skills that set them on a path of empowerment and self-sufficiency. Students are provided lessons, materials, a sewing machine, a salary and a daily meal, health care for themselves and members of their households, and so much more. They learn to be independent, how to run a business by selling the tote bags and clothes they make, and that people are invested in them and their success.

And they dance…do they ever dance!

Back in the spring, Kristen and I introduced you to Aline, who was in particular need of a kitchen. Aline studies and works at Ubushobozi to support her two sisters and ensure the youngest, Diana, gets the formal education not afforded to Aline and Olive, the older sister.


The sisters' house was in disrepair. The roof leaked, the windows had no shutters, the door had no locks, and of special interest to the CHG community, the house had no kitchen. The girls cooked on a charcoal stove outside in the elements rain or shine, and when the rain was too much to light a fire, they took their cook pot to a neighbor or, as often, went without supper. You rallied to Aline's aid and quickly raised $200 so Aline and her sisters could build a new kitchen.

Immediately, after the fundraiser in March, a terrible rainstorm took off Aline's leaky roof and damaged the walls of her house. With our blessing, the Ubushobozi directors allowed Aline to use the kitchen money to make emergency repairs to her roof and walls, and as soon as the rains passed, replenished the kitchen money from the general fund.

Cut to August: Aline has one of the swankiest houses in her village, with doors that lock and everything.


On my visit, our crew, that included me, directors Betsy and Dolinda, and founder Jeanne, rode on motorcycle taxis (oh dear Maude, I thought I was going to die) to the girls' village to check out their digs. Our first stop was Aline's house. The village was immediately abuzz with the news that "mzungus" (non-Africans) had arrived.


Escorted by a number of small children from the village, Betsy and I almost burst into tears when we saw Aline's house. The crumbling mud bricks we'd seen in photos were smoothed over with an adobe-like clay. A new tin roof gleamed in the sun. Doors and shutters were obviously new, with shiny locks to protect the girls at night. Diana took us around back.

There it was: Aline's kitchen, a brand-new mud-brick structure standing fresh and bright among the banana trees and bean poles. It had ventilation windows near the roof and a stone floor. Since it was the dry season, the stove was still outside, but the kitchen stood ready to withstand the rains to come—the rains that are pounding them now.


Aline poked her head from inside the house, just emerging from a bath.

"One minute," she said smiling, and popped back inside. A few minute later, she joined us outside, draped in vibrant fabric, showing off her kitchen and posing for pictures. She disappeared again and Diana led us to the living room.

Their tiny house was neat and tidy. The only light came through the high windows. We sat in wicker chairs around a wooden coffee table and chatted and laughed with Diana and Faustin, Ubushobozi's gardener, who also lives in the village. We marveled at all the work that had been done. After about 30 minutes, Aline finally joined us, fully dressed in a polo shirt and long skirt, proffering heaping plates of food.

"I cooked," she exclaimed, proudly serving her guests.

The meal was a delicious stew of potatoes, chayote, onions, and spices. I was only able to identify the chayote after I asked what we were eating. Aline jumped to her feet, disappeared for a moment, and returned to plop a chayote on the coffee table in front of me. She called it something else, but I can't recall the Kinyarwanda name.


After our fabulous, filling meal of squash and potatoes, we took 100 or so more pictures with Aline and Diana and made motions to leave. But it was not goodbye. Our group grew in number with every home visit, and this was merely our first stop—and first meal.

If you're still not sure of your impact on these sisters, Dear Readers, know this: these girls' lives have been changed. Because of your generosity, they are now protected from the rain and from robbers, they can eat a full meal despite the weather, and they have a pride in their home that is visible on their faces. And this pride extends to others in their community. They are an inspiration to those around them, and the more their lives improve, the more they can do to help their friends and neighbors.

Okay, I'm going to cry again. Thank you, CHG readers, for your constant support of us, Aline, Ubushobozi, and the good you do wherever you go.

Wednesday, August 17, 2011

I Made Bread! It Was Easy. You Can Too.

Posted by whatsapp status on August 17, 2011 with No comments
You know when it's August, but your iPod thinks it's December, and it plays "Do They Know it's Christmas," and you find yourself silently mouthing "Tonight thank god it's them, instead of YOUUUUUUUUUUUUUU" at a nice Asian man who clearly thinks you're about to steal his bag of lychees?

I love that.

I also love bread, but have never in my whole puff attempted to make it until this summer, assuming it was roughly as complicated as re-wiring the Hadron Collider. Then, it dawned on me that, a few years ago, Mark Bittman  published a recipe for five-minute, idiot-proof, no-knead artisan bread. It's since been updated and refined by half the population of Guam, but the essentials are there: four ingredients, a bowl, a pot, and time. So I tried it myself, and whaddayaknow? It's the best. Seriously. In all seriousness. Squared. I will eat this and nothing else until I die, presumably, of choking on bread.

Here's how you make it. (Do it! We'll have a bread party.)

First, gather your ingredients. They are:
  • 3 cups of bread flour

  • 1 little packet of active dry yeast

  • 1 1/2 teaspoons salt

  • 1 1/2 cups lukewarm water

If you plan on making this baby a lot in the future, bite the $4 bullet and purchase a package of yeast from CostCo or something. It is approximately four billion times cheaper than buying it envelope by envelope, a.k.a What I'm Currently Doing.


Second, you get a large, non-reactive mixing bowl and combine your dry ingredients, a.k.a. The Ingredients You Didn't Get From the Tap.


Third, add water and stir until it becomes a spongy, dough-like mass, a.k.a. Mr. Squishy. Don't overstir, or something bad will happen. I'm not exactly sure what, but aren't you scared now?


Fourth, cover that baby. With plastic and rubber bands. Then, leave it out for at least four hours, but for as long as several days, refrigerating after those first 240 minutes. (Note: The longer it sits, the better it will taste. I've gone up to three days.) If you have a cat that's prone to eating dough (er, not that I know any cat like that) ...


... hide it somewhere, like the Cave of Caerbannog, where it will be guarded by a rabbit so foul, so cruel, that no man (or cat) has yet fought with it and lived.


A cabinet will also be sufficient.

Eventually, your dough will expand like crazy, to about three times its former size. It will also appear softer and slightly wetter. (Note cat in lower part of photo, stalking wet dough for potential lunching. His lobotomy is scheduled for tomorrow.)


Fifth, cover a clean cooking surface (a counter, mayhaps) with a thin sheen of olive oil. Turn the dough out on to the surface, and fold it over two or three times. Cover everything with plastic wrap, and let it sit at least 30 minutes, but for up to 2 hours. If it's been refrigerated, it must be given enough time to come to room temperature. It must!


Sixth, while the dough lounges around, move your oven rack to the lower third of your oven. Then, preheat that sucker to 450 degrees F. Grab a pot or Dutch oven, cover it, and stick it in there, to warm along with the oven.

This is mine. It's a 3-quart hard anodized piece of Calphalon, but I'm fairly sure any sizable, oven-safe covered pot will do. (Have doubts about yours? Look it up on the interwebs.)


Seventh, once everything is good to go, CAREFULLY remove the hot pot from the oven and VERY CAREFULLY place the dough into it. SUPER CAREFULLY cover it, and COLOSSALLY CAREFULLY place it back into your oven. Bake for 30 minutes. I CAN'T EVEN EXPRESS HOW CAREFULLY YOU SHOULD remove the cover. Bake an additional 15 minutes, or until the top of your bread is nicely browned. If you see it starting to burn, get it out of there.

Eighth, flip the bread out on to a wire cooling rack. It should look something like this:


And one more time, in black and white, for posterity:


Ninth, once it's cool enough to handle, eat that bread. It may seem like a big loaf at first, but I promise on all that is good and pure, none of it will go to waste. Here's the above loaf, 30 seconds later:


And finally:


Happy baking!

Friday, July 22, 2011

Little Expense, Big Savings: What's Your Favorite Frugal Buy?

Posted by whatsapp status on July 22, 2011 with No comments
We purchased this toothpaste squeezer doohickey for $0.99 cents about four months ago: 


Since then, we're buying way less toothpaste. It should save us quite a few bucks in the long-term, too, provided we don't lose it / the cat doesn't eat it / it doesn't get sucked into the sweltering pit of despair we call "outside right now."

Which leads us to this softball question for a fiery Friday:

Sweet readers, what's your favorite frugal buy?

Do tell! Pass it on!

Wednesday, July 20, 2011

Why and How to Freeze Blueberries

Posted by whatsapp status on July 20, 2011 with No comments
Ahh, summer. Full of hazy days, humid nights, and lots and lots of blueberries. Those sweet orbs of azure joy are welcome anytime of year, but especially right now, when they provide a fruitacular (fruitacular?) balm for the grossest weeks of summer.

That's a flowery way of saying that blueberries are currently on major sale at both my supermarket and Costco, going for about $0.16/ounce. That's just about as cheap as they'll get around here, and I want to preserve the bounty for the winter months. (That's when I  crave blueberry pancakes, but have to usually settle for acorn squash pancakes. It's just not the same.)

Fortunately, freezing blueberries for future use is easy as (blueberry) pie, and a heckuva lot cheaper than buying off-season ones come January. All you need to do is follow these simple steps. You'll thank me come Christmas (because surely, there's no one more deserving of expensive gift-like things than a babble-prone, extremely lax blogger you barely know.)

Anyway, let's get to it. 

Step 1: Cut a hole in the box. Buy an Ark-of-the-Covenant-sized carton of blueberries from your local farmer's market, big box store, or preferred fruit venue.


Step 1.5: Get some freezer baggies while you're at it. Honestly, they're nice to have around, regardless. Tom Bosley was right on.


Step 2: Take a picture that you may someday use as a computer background. Make sure it is well-lit and in focus, so people (note: your mom) think(s) you're super awesome.


Step 3: Measure out your desired amount of blueberries. It could be in cup or half-cup increments, or by weight. Whatever you prefer. For my own nefarious purposes, I did eight ounces at a time.

Step 4: Place the blueberries on a small baking sheet. Stick that sheet right in your freezer.

NOTE: Blueberries are weird in that you should generally wait to wash them until right before using 'em. Less mushiness that way.


Step 5: Freeze for a few hours. Overnight is best.

Step 6: While the freezing process is occurring, watch the finale of Friday Night Lights and contemplate your values. Hope that someday you may make Coach Taylor proud.


Step 7: Once berries are frozen through, pour them into a freezer-safe Ziploc baggie. Get as much air out as possible, using a straw or your purty, purty mouth. Then, label that sucker.

NOTE: You do not have to write "Frozen Blueberries," as so brilliantly demonstrated here. Odds are you'll know they're frozen when you remove them from ... wait for it ... yep, the freezer.


And that's pretty much it. The blueberries should keep for a couple of months this way. (If you start seeing major freezer burn or frost buildup, it's probably a pretty good indication they should be used soon.) Try them in smoothies, crisps, or the aforementioned flapjacks. Viva la France!

Tuesday, July 19, 2011

Throwback: 68 Cheap, Healthy No-Cook Recipes

Posted by whatsapp status on July 19, 2011 with No comments
Sweet readers! Something new coming late today, but I figured this was a good time to re-post this one from last year. Enjoy, and stay cool.

Alas, CHG’s No-Cook month is slowly coming to an end. It’s been a joyous, ovenless journey, sweet readers, and we couldn’t have done it without the blistering sun or the stifling humidity. Thanks, Mama Nature.

Article-wise, we’ve already discussed 13 Ways to Cook without an Oven as well as 18 No-Cook Meal Ideas. This week, we’re giving you the actual recipes: 68 inexpensive, nutritionally sound dishes you can make without ever lighting anything on fire. (Hopefully.)

Each one of these links comes from either Cheap Healthy Good or my weekly Healthy & Delicious column over at (newly redesigned!) food dynamo Serious Eats. This means three things: A) we know they work, B) there are pretty pictures involved, and C) um … turns out there were only two things.

Enjoy, everybody! And as always, if you know of a really great no-cook recipe not mentioned here, please (please) add it to the comment section.

DIPS AND SPREADS
Black Bean Dip
Blueberry Salsa
Green Garlic and Garlic Scapes Pesto
Guacamole-Bean Dip Mashup
Lemony Hummus
Mango Salsa
Pesto (Don't toast pine nuts.)
Seven-Layer Taco Dip
Tomatillo and Yellow Tomato Salsa
Tomatillo Guacamole
Tomato Avocado Salsa
White Bean Dip

CONDIMENTS
Creamy Caesar Dressing
Grasslands Herb Salsa
Horseradish Mustard
Lemon-Ginger Dressing
Spicy Brown Mustard
Vegan Mayo
Vegan Worcestershire Sauce

COLD SOUPS
Buttermilk Cucumber Soup
Cantaloupe Soup
Fruit Gazpacho
Summertime Gazpacho

GREEN SALADS
Chlorophyll and Awesomeness Salad
Chopped Salad
Grape and Feta Salad with Rosemary
Grapefruit and Avocado Salad (Skip toasting almonds.)
Relaxed Kale and Root Veg Salad
Strawberry and Avocado Salad

MAINS, NON-GREEN SALADS, AND SIDES
Autumn Apple Salads
Basil Tofu Salad
Beet and Cabbage BBQ Slaw
Black-Eyed Pea “Caviar”
Black-Eyed Pea Salad
Chickpea Salad
Daikon/Jicama Mango Slaw
Greek Antipasto Pita
Greek Salad Skewers
Greek-Style Chickpea Salad
Greek Tofu Salad
Herbed Tuna in Tomatoes
Marinated Mushroom Salad
North African-Style Chickpea Salad
Orange Yogurt
Peach, Tomato, and Basil Salad
Refrigerator-Pickled String Beans
Sprouted Grains
Sublime Fruit Salad and Mint
Summer Panzanella (Bread Salad)
Watermelon and Feta Salad with Mint
White Bean and Roasted Red Pepper Wraps with Spinach
Yellow Tomato Salad with Roasted Red Peppers, Feta, and Mint
Zucchini Carpaccio with Feta and Pine Nuts

DESSERTS AND SNACKS
Cantaloupe with Honey and Lime
Chocolate Cherry “Ice Cream” Popsicles
Date Coconut Balls
No-Cook Berry Crisp
Plums with Orange and Mint
Strawberries with Balsamic Vinegar
Strawberry Mousse
Tamarind-Blueberry Granita
Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream

DRINKS
Basil Lemonade
Cranberry and Blackberry Champagne Punch
Mango Lassi
Mojitos
Sweet Lassi
White Sangria with Fresh Fruit Ice Cubes

Cherry Lemonade, Limeade, and White Peach Bellinis are all delicious, as well, but require simple syrup. There are ways to make it without using heat, but these three recipes all include a boiling step.

And that's it. Readers, any suggestions? We would love to hear.

~~~

If you like this article, you might also be over the moon for:

Thursday, June 9, 2011

Break

Posted by whatsapp status on June 09, 2011 with No comments
Hi team CHG,

Thank you very much for your emails and posts. We're all okay - just on a break. Hope you're having good summers, and eating well!

Kris

Thursday, May 26, 2011

Veggie Might: Wild Rice Salad with Edamame (or Fresh Fava Beans and Three Hours)

Posted by whatsapp status on May 26, 2011 with No comments
Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

I’ve been so bored by my lunches of late: repeat appearances of grain-bean-green bowls, salad after endless green salad, and I’ve been looking for something new and exciting, but simple enough to make quickly or ahead in bulk. I was seduced by the photograph accompanying this recipe Wild Rice and Edamame Salad at Chow.com.

Mmm...wild rice and edamame. So pretty! So healthy! So springy! But when I clicked through, the secondary and tertiary ingredients were woefully disappointing. Dried fruit and nuts? Five tablespoons of oil? Honey? So sweet! So oily! So blechy! (I probably hold the minority opinion here, but bear with me.)

But I was inspired. I tossed out the original recipe and recreated the dish based on what I wanted it to be: a savory and tangy, high-protein, high-fiber salad I can take to work for lunch or serve at a picnic. I replaced almost everything except the primary wild rice and edamame.

My first attempt was still a little oily (at 2 tablespoons), so I cut back even further and found success. I’d happened on fresh fava beans at my local market and thought they’d make a delicious alternative to the edamame for my second go. I was right, but here’s the thing. You really have to want fava beans.

It took me six episodes of the Big Bang Theory to shell two pounds of beans. Do you want to know the yield of my three-hour effort? One cup of fava beans and 10 pruney fingers. While the resulting salad was delicious, it was not better than the edamame version, and certainly not worth the toil if time is precious.

Third (and fourth) time was perfection. Back to edamame, I achieved the right balance of oil to lemon juice, dressing to salad, and bean to rice. And though I found my flavor grail, I think this recipe would be equally good with leeks or shallots, parsley or mint, and lemon juice or lime—whatever your taste buds desire. Maybe even dried cranberries and honey.

~~~~

If this recipe tips your canoe, swim on over to:
~~~

Wild Rice Salad with Edamame (or Fresh Fava Beans and Three Hours)
inspired by Wild Rice and Edamame Salad at Chow.com
Serves 6


1 1/4 cup edamame, shelled (or fresh fava beans, shelled and hulls removed*)
1 cup uncooked wild rice
3 cups water
1/2 cup carrot, grated
1/2 cup celery, finely chopped
1 tablespoon + 1 teaspoon olive oil
1 tablespoon lemon juice
1 tablespoon leek, minced
1 tablespoon fresh mint, chopped
2 teaspoons sea salt
1 tablespoon black pepper

*Check out this informative slide show for easy, if labor-intensive, fava bean management.

1) Cook 1 cup of wild rice in 3 cups of boiling water for 40 minutes or until fluffy and tender.

2) Make dressing by whisking together 1 tablespoon olive oil, lemon juice, leeks, salt, pepper, and mint in a large mixing bowl. Allow to meld while thawing your edamame or shelling fava beans, if you’re going the martyr route.

2a) Remove fava beans from pods, and then hulls from beans. This can take a couple of hours if you're alone. Netflix helps.

3) Quick-sautee edamame or fava beans in garlic and 1 teaspoon olive oil for 1 to 2 minutes. In a mixing bowl, toss dressing, rice, and beans with carrots and celery.

4) Serve at room temperature or chilled as a side or over salad greens.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Edamame-style: 176.5 calories, 5.4g fat, 2.5g fiber, 3.8g protein, $49
Fava Beany: 168 calories, 4g fat, 2.3g fiber, 2.4g protein, $.61

Calculations
1 1/4 cup edamame: 236.3 calories, 10g fat, 10g fiber, 21.3g protein, $0.74
[1 cup fava beans: 187 calories, 1g fat, 9g fiber, 13g protein, $1.50]
1 cup uncooked wild rice: 571 calories, 2g fat, 0g fiber, 0g protein, $1.33
1/2 cup carrot: 26 calories, 0g fat, 2g fiber, 0.5g protein, $0.16
1/2 cup celery: 6 calories, 0g fat, 1g fiber, 0g protein, $0.08
1 tablespoon olive oil: 159.6 calories, 18.6g fat, 0g fiber, 0g protein, $0.11
1 tablespoon lemon juice: 6 calories, 0g fat, 0g fiber, 0g protein, $0.12
1 tablespoon leek: 54 calories, 0g fat, 2g fiber, 1g protein, $0.25
1 tablespoon fresh mint: 0 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 teaspoons sea salt: negligible calories, fat, fiber, protein, $.02
1 tablespoon black pepper: negligible calories, fat, fiber, protein, $.02
TOTALS (with edamame): 1059 calories, 32.6g fat, 15g fiber, 22.8g protein, $2.87
PER SERVING (TOTALS/6): 176.5 calories, 5.4g fat, 2.5g fiber, 3.8g protein, $49

TOTALS (with fava beans): 1010 calories, 23.6g fat, 14g fiber, 14.5g protein, $3.63
PER SERVING (TOTALS/6): 168 calories, 4g fat, 2.3g fiber, 2.4g protein, $.61