Wipe out winter tiredness

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Do you find it harder to roll out of bed every morning when the temperature drops and the mornings are darker? If so, you’re not alone. Many people feel tired and sluggish during winter. Here are six energy-giving solutions.

What is winter tiredness?

If you find yourself longing for your warm, cozy bed more than usual during winter, blame the lack of sunlight.

As the days become shorter, your sleep and waking cycles become disrupted, leading to fatigue. Less sunlight means that your brain produces more of a hormone called melatonin, which makes you sleepy.

Because the release of this sleep hormone is linked to light and dark, when the sun sets earlier your body also wants to go to bed earlier – hence you may feel sleepy in the early evening.

While it’s normal for all of us to slow down generally over winter, sometimes lethargy can be a sign of more serious winter depression. This health condition, known medically as seasonal affective disorder, affects around one in 15 of us but can be treated. Read more about how to recognise winter depression. If your tiredness is severe and year-round, you could have chronic fatigue syndrome.

Try these tactics to boost your vitality during the winter months.

Sunlight is good for winter tiredness

Open your blinds or curtains as soon as you get up to let more sunlight into your home. And get outdoors in natural daylight as much as possible, even a brief lunchtime walk can be beneficial. Make your work and home environment as light and airy as possible.

Fight fatigue with vitamin D

The wane in sunshine over the winter months can mean you don’t get enough vitamin D, and that can make you feel tired.

The main source of vitamin D is sunlight, but here in the UK we can’t make any vitamin D from winter daylight between November and March so it’s especially important to get vitamin D from your diet.

Good food sources of vitamin D are oily fish (for example salmon, mackerel and sardines), eggs and meat. Vitamin D is also added to all margarine, and to some breakfast cereals, soya products, dairy products and low-fat spreads.

Even with a healthy, balanced diet it’s possible to become vitamin D deficient. The government recommends that people at risk of vitamin D deficiency – including everyone 65 or over – should take a daily supplement.

Read more about how to get enough vitamin D and whether you may need a supplement.

Get a good night’s sleep

When winter hits it’s tempting to go into hibernation mode, but that sleepy feeling you get in winter doesn’t mean you should snooze for longer. In fact if you do, chances are you’ll feel even more sluggish during the day.

We don’t technically need any more sleep in winter than in summer. Aim for about eight hours of shuteye a night and try to stick to a reliable sleep schedule. Go to bed and get up at the same time every day. And make sure your bedroom is conducive to sleep – clear the clutter, have comfortable and warm bedlinen and turn off the TV.

Read about how to get a good night’s sleep.

Fight winter tiredness with regular exercise

Exercise may be the last thing you feel like doing on dark winter evenings, but you’ll feel more energetic if you get involved in some kind of physical activity every day, ideally so you reach the recommended goal of 150 minutes of exercise a week. Exercise in the late afternoon may help to reduce early evening fatigue, and also improve your sleep.

Winter is a great time to experiment with new and different kinds of activity. For instance, if you’re not used to doing exercise, book a session at one of the many open-air skating rinks that open during the winter. Skating is a good all-round exercise for beginners and aficionados alike. There are also many dry ski slopes and indoor snow centres in the UK, which will offer courses for beginners.

If you’re more active, go for a game of badminton at your local sports centre, or a game of 5-a-side football or tennis under the floodlights.

If you find it hard to get motivated to exercise in the chillier, darker months, focus on the positives – you’ll not only feel more energetic but stave off winter weight gain.

Read lots more tips for exercising in winter.

Learn to relax

Feeling time-squeezed to get everything done in the shorter daylight hours? It may be contributing to your tiredness. Stress has been shown to make you feel fatigued.

There’s no quick-fire cure for stress but there are some simple things you can do to alleviate it. So, if you feel under pressure for any reason, calm down with meditation, yoga, exercise and breathing exercises.

Find out more by checking out these 10 stress-busters.

Eat the right foods

Once the summer ends, there’s a temptation to ditch the salads and fill up on starchy foods such as pasta, potatoes and bread. You’ll have more energy, though, if you include plenty of fruit and vegetables in your comfort meals.

Winter vegetables such as carrots, parsnips, swede and turnips can be roasted, mashed or made into soup for a warming winter meal for the whole family. And classic stews and casseroles are great options if they’re made with lean meat and plenty of veg.

Here are 10 hot meal ideas that are both winter-warming and healthy.

You may find your sweet tooth going into overdrive in the winter months, but try to avoid foods containing lots of sugar – it gives you a rush of energy but one that wears off quickly. Here are some quick and easy ways to cut down on sugar.

Find out more about energy-giving foods.

Now, read more articles on how to beat tiredness and fatigue

SOURCE:

http://www.nhs.uk/Livewell/tiredness-and-fatigue/Pages/winter-tiredness.aspx

Baked Spring Rolls


18 Reviews
Save Recipe
Baked Spring Rolls Baked Spring Rolls
Total Time:
55 min
Prep:
25 min
Cook:
30 min
Yield:
14 servings
Level:
Easy
NUTRITION INFO
Healthy
Read more at: http://www.foodnetwork.com/recipes/baked-spring-rolls-recipe.html?oc=linkback

 

 

Ingredients
For the Spring Rolls:
1 2 -ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll wrappers
1 large egg white


For the Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Directions
Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.


Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.


Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.


Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Photograph by Kana Okada
Recipe courtesy Lauren Kempees for Food Network Magazine


Read more at: http://www.foodnetwork.com/recipes/baked-spring-rolls-recipe.html?oc=linkback

Hypothermia Symptoms – Diseases and Conditions – Mayo Clinic

Symptoms

By Mayo Clinic Staff

Shivering is likely the first thing you’ll notice as the temperature starts to drop because it’s your body’s automatic defense against cold temperature — an attempt to warm itself.

Mild hypothermia

Signs and symptoms of mild hypothermia include:

Shivering

Dizziness

Hunger

Nausea

Faster breathing

Trouble speaking

Slight confusion

Lack of coordination

Fatigue

Increased heart rate

Moderate to severe hypothermia

As your body temperature drops, signs and symptoms of moderate to severe hypothermia include:

Shivering, although as hypothermia worsens, shivering stops

Clumsiness or lack of coordination

Slurred speech or mumbling

Confusion and poor decision-making, such as trying to remove warm clothes

Drowsiness or very low energy

Lack of concern about one’s condition

Progressive loss of consciousness

Weak pulse

Slow, shallow breathing

Someone with hypothermia usually isn’t aware of his or her condition because the symptoms often begin gradually. Also, the confused thinking associated with hypothermia prevents self-awareness. The confused thinking can also lead to risk-taking behavior.

Hypothermia in infants

Typical signs of hypothermia in an infant include:

Bright red, cold skin

Very low energy

A weak cry

Hypothermia not necessarily related to the outdoors

Hypothermia isn’t always the result of exposure to extremely cold outdoor temperatures. An older person may develop mild hypothermia after prolonged exposure to indoor temperatures that would generally be fine for a younger or healthier adult. This can occur in a poorly heated home or in an air-conditioned home. Signs and symptoms of this type of hypothermia may not be as obvious.

When to see a doctor

Call 911 or your local emergency number if you see someone with signs of hypothermia or if you suspect a person has had unprotected or prolonged exposure to cold weather or water.

If possible take the person inside, moving them carefully and slowly. Jarring movements can trigger dangerous irregular heartbeats. Carefully remove wet clothing, and cover him or her in layers of blankets while you wait for emergency help to arrive.

via Hypothermia Symptoms – Diseases and Conditions – Mayo Clinic.

3 recipes for homemade vegan mayonnaise

 

Why buy mayo when you can make it to suit your dietary (and sandwich) needs?

By: Jaymi Heimbuch

Sat, Aug 09, 2014 at 08:00 AM

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All photos: Jaymi Heimbuch

Mayonnaise is one of those household items that we continue to buy at the store, even though we can make it at home more easily, cheaply, and to our own specifications. Most of us just don’t think to make it ourselves. And even fewer of us think to make our own vegan mayo. And what exactly is vegan mayo? It might seem a mystery to most, but really it couldn’t be simpler. All you need is a base, such as a non-dairy milk, a tofu, or even well-cooked vegetables like eggplant; oil; a little lemon juice and a bit of mustard and voila! Mayo.

There are many recipes out there, so I tried out a bunch and now present three of the most simple recipes, each of which produces a slightly different result. At the end of this post, I weigh the pros, cons, and potential uses of each. But let’s get started! Here are the three recipes.

[Note: You can substitute almond milk or other non-dairy milk for the soy, if you’re avoiding soy. The flavor will of course be different, but it’s always a good thing to experiment and see what happens!]

Vegan Mayonnaise with Soy Milk and Canola Oil

The ingredients for vegan mayonnaise with soy milk and canola oil

Prep time: 10 minutes

Total time: 10 minutes

Yields: 1 small jar

Ingredients

  • 1 cup canola oil
  • 1/2 cup soy milk
  • 1 tsp fresh lemon juice
  • Pinch of salt, to taste
  • Pinch of ground mustard to taste (or 1/2 a tsp or so of prepared mustard)

Cooking directions

  1. Combine soy milk and lemon juice in a blender or with a wand blender for about 30 seconds.
  2. While blending, slowly add in the oil until emulsified and the mixture thickens. Add the salt and mustard and blend.
  3. Taste and adjust seasoning as needed.

Of course, it’s tough to find non-GMO canola oil, so you can substitute this with vegetable oil, safflower oil or olive oil.

Vegan Mayonnaise with Soy Milk and Olive Oil

The ingredients for vegan mayonnaise with soy milk and olive oil

The difference between this recipe and the one above is mainly about the proportions. The basic ingredients are similar enough, but it’s the amount of each that makes a difference in the consistency of the final mayonnaise.

Prep time: 10 minutes

Total time: 10 minutes

Yields: 1 small jar

Ingredients

  • 3/4 cup soy milk
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 3/4 cup olive oil
  • Pinch of salt
  • Pinch of pepper

Cooking directions

  1. Combine soy milk, lemon juice and mustard in a blender or with a wand blender for about 30 seconds.
  2. While blending, slowly add in the oil until emulsified and it thickens. Add the salt and pepper and blend.
  3. Taste and adjust seasoning as needed.

Vegan Mayonnaise with Silken Tofu and Vegetable Oil

The ingredients for vegan mayonnaise with silken tofu and vegetable oil

Prep time: 10 minutes

Total time: 10 minutes

Yields: 1 small jar

Ingredients

  • 4 oz soft silken tofu
  • 2 tsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 cup vegetable oil
  • Kosher salt

Cooking directions

  1. Combine tofu, lemon juice and mustard in a blender or with a wand blender for about 30 seconds or until the tofu is smooth.
  2. While blending, slowly add in the oil until emulsified and the mixture thickens. Add the salt and blend.
  3. Taste and adjust seasoning as needed.

How the three vegan mayos compare

The recipe that will give you the closest thing to “real” mayonnaise — i.e., the version that would fool your non-vegan friends — is the silken tofu and vegetable oil option. This one has the same thick texture and a similar flavor. It’s actually my favorite of all three, since it is the most versatile and familiar tasting.

The first recipe, which calls for canola oil, is a little on the thin side, and separates more quickly than the other two. You’ll want to use this right after making it, or plan on giving it another whirl in the blender before using it after a day or two. This recipe would be great to use right away to moisten up a sandwich or to use as a base for a dressing that calls for mayo.

The second recipe, which uses equal portions olive oil and soy milk, is thicker and doesn’t separate. It holds up better for longer, and would be great to use on sandwiches and as a base for various aioli recipes. It has a slightly sweeter flavor than the other two and would be excellent with other spicy ingredients such as roasted red pepper or chipotle peppers blended in.

But if you really need a mayo look-a-like to use in fresh salads and other recipes where the thickness and mayo flavor really matters, then I definitely recommend the recipe that uses silken tofu and vegetable oil (the middle mayo in the photo above). You could also use olive oil for a healthier version, but that will take away slightly from that “real mayo” flavor. However it won’t change that nice thick, fluffy mayo texture that is provided by the silken tofu.

Best tip for making vegan mayo

Wand blenders, or hand-held blenders, and a tall glass measuring cup are your friends when it comes to making mayo, especially in small batches. You can of course use a standing blender or a food processor, but when you want to make just enough mayo for a certain recipe or just enough for a week or two, then putting your ingredients in a glass measuring cup (2-3 cup capacity) and using a wand blender is definitely the easiest for mixing, pouring the prepared mayo into a storage container, and the quickest clean-up.

Read more: http://www.mnn.com/food/recipes/stories/3-recipes-for-homemade-vegan-mayonnaise#ixzz3Jw9MRWz5

The Food Lab: How To Make Vegan Mayonnaise

 

Jan 23, 2012 3:30PM

J. Kenji López-Alt Managing Culinary Director

It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.

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Get Recipe: Vegan Mayonnaise

[Photographs: J. Kenji Lopez-Alt]

Note: For the four weeks between January 14th and February 11th, I’m adopting a completely vegan lifestyle. Every weekday I’ll be updating my progress with a diary entry and a recipe. For past posts, check here!

Mayonnaise is some pretty magical stuff. Take two runny, liquidy ingredients—egg yolks and oil—combine them with a bit of mechanical action, and boom, thick, creamy, dippable, spreadable condiment at your disposal.

Occasionally you’ll find a recipe for mayonnaise with a very high egg yolk to oil ratio, in which case the egg plays a role in the flavor of the final sauce. For the most part, however, the flavoring comes from the acid, the oil, the salt, and—if you’re using it—the mustard and garlic. The egg yolk is there primarily for its chemical characteristics as well as to add some water for the oil to emulsify with (more on emulsions later).

So, I thought to myself, egg yolk’s primarily water with a little bit of emulsifier. What’s stopping you from using something completely different to form the base of mayonnaise?

Turns out there’s nothing stopping you. There are a whole host of ways to make flavored mayonnaises without using an egg, and the great news for me during my Vegan Experience is that by taking out the egg, mayo becomes 100% vegan!

Physics of Mayo, Quick Recap

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It’s pretty simple, really. We all know that oil and water don’t mix, right? It has to do with the way those tiny molecules are charged. Oil molecules are charged to like other oil, while water molecules are charged to like other water. Mix the two together and eventually all the water molecules will find each other and organize into one big group that then sinks to the bottom of the cup, no matter how thoroughly you mix the two to begin with.

To solve this dilemma and get everything nice and stable, you need the help of emulsifiers. With standard mayonnaise, that emulsifier comes in the form of lecithin, a phospholipid found in abundance in egg yolks. It has the property of being attracted to both oil and water. Look at mayo under a really big microscope and you’d see that it’s made of tiny droplets of fat in which lecithin molecules have buried their oil-loving heads, leaving their water-loving tails sticking outwards. This allows the oil droplets and water to peacefully coexist.

Its thickness comes from the fact that lecithin-coated oil droplets don’t slide around as easily as non-coated droplets, making the entire thing thicker. As for the color, that comes from the way light gets diffracted through the many many layers of oil and water. Imagine a ray of light as a stream of water coming out of a garden hose. With no disturbances, that stream is transparent—you can see right through it. Pass that stream of water through a very disturbing material—say, a mesh bag filled with gravel—and rather than staying as a distinct stream, it gets broken down into many tiny drops and comes out the other end with a completely different look, acquiring some level of opaqueness.

Egg-Less Mayo Experimentation

A couple months back, I shared a quick video showing you how to make mayonnaise in two minutes or less using a hand blender. Using this method as a base, I tried making mayo using a number of different ingredients replacing the egg yolk.

The basic method is to stick your base along with some mustard, lemon juice, and (in this case) garlic into the bottom of a jar that just barely fits the business end of your immersion blender. After that, you top it up with oil, stick the blender in, and start whizzing, slowly pulling out the wand as you go. The vortex pulls oil down towards the base where it gets emulsified by the rapidly spinning blade.

The most neutral, natural-tasting mayo was a batch made with a bit of silken tofu replacing the egg yolks. Indeed, to me it tasted exactly like regular mayo. A small amount of well-cooked vegetables also works. Bean mayo, spinach mayo, artichoke mayo. Even a plain slice of white bread soaked in a tiny bit of water can form the base of the mayonnaise.

The tastiest one I made—the one which my non-vegan wife has been spreading on her bread instead of “real” mayo—was made with roasted eggplant. It gets a bit of spiciness and bitterness from the eggplant, sort of like very watered down (oiled down? mayoed down?) baba ghanoush.

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I mixed mine with equal parts whole grain mustard and have it in a squeeze bottle in the fridge, ready to be applied generously at moment’s notice.

“But hang on!” you must be saying. “What about the lecithin? How the heck are these veggie-based mayos staying emulsified?”

Very good question. The answer is that they aren’t really. At least, they sort of aren’t. See, semi-stable emulsions can form even in the absence of a good chemical emulsifier. Break down the oil and water droplets small enough and disperse them evenly enough and they’ll stay that way for an awfully long time. Minutes, hours, even days, depending on their ratio and how well dispersed the droplets are.

After an overnight stay in the fridge or about an hour of sitting out on a plate, my eggplant mayo, for instance, will start to lose some body and take on a slightly greasy appearance. A quick re-blend tightens it back up, but an easier solution is just to add some extra lecithin to keep everybody happy. Soy-derived lecithin is readily available in granulated form. A tiny pinch added to the base before emulsifying gave my veg-based mayos the body and stability of even the tightest egg-based mayo.

Get The Recipe!

Homemade Vegan Mayonnaise»

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Read more…….

http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html

How to Soak Vegetables & Fruit in Sea Salt Water to Remove Pesticides

 

Last Updated: Aug 16, 2013 | By Janice Woodsen 

 

Produce sold in supermarkets may contain pesticides. Photo Credit Jupiterimages/Photos.com/Getty Images

Pesticides are chemicals intended to prevent infestation of fresh produce by pests. Produce pests include insects and bugs, birds and some mammals, microbes, weeds and plant pathogens, among others. While pesticides prevent infestation, they also pose a threat to human health because they can be harmful when ingested. Conventional, non-organic produce runs a higher risk of pesticides than organic produce, but you can remedy this with a solution of sea salt, which is a natural disinfectant.

How to Soak Vegetables & Fruit in Sea Salt Water to Remove PesticidesStep 1

Fill a sink or container with lukewarm water using a measuring cup. Keep track of how many cups it takes to fill the sink or container with water.

Step 2

Add one teaspoon of sea salt for every cup of water used to fill the container or sink. Stir the mixture with a serving spoon or other appropriate kitchen utensil.

Step 3

Place all fruits and vegetables in the sink or container and let them soak for at least two minutes. A vegetable scrub can be used to further remove pesticides with a gentle brushing of the produce exterior.

 

source:

http://www.livestrong.com/article/505005-how-to-soak-vegetables-fruit-in-sea-salt-water-to-remove-pesticides/

 

Does vinegar kill germs?

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Vinegar can combat stains, deodorize and cut grease. (Credit: Elyce Feliz via Flickr)

Yes. Acetic acid or white vinegar is a great disinfectant. It also acts as a deodorizer and cuts grease.

And you can tackle household bacteria like salmonella, E. coli and other “gram-negative” bacteria with vinegar. Gram-negative bacteria can cause infections including pneumonia, bloodstream infections, wound or surgical site infections, and meningitis.

In fact, Heinz has unveiled a stronger version of its white distilled vinegar. Instead of five per cent acetic acid, it has six, which boosts the strength by 20 per cent. They’re calling this new formula…wait for it…”cleaning” vinegar!

How does it work?

According to Canada’s National Collaborating Centre for Environmental Health, the acid in vinegar crosses the cell membrane of bacteria and prompts a release of protons, which causes the cell to die. The new Heinz vinegar will smell stronger, but the odour disappears quickly.

Try finding stronger concentrations of vinegar at eco-friendly stores that carry a variety of green cleaning products and have refill stations. For example, in Vancouver, The Soap Dispensary sells 12 per cent vinegar. Use it for tough cleaning jobs at full strength—like that dog drool coating your car windows — or dilute it with water as needed.

Five ways to clean with vinegar
  1. Fill the rinse-agent dispenser of your dishwasher with plain white vinegar.
  2. Combat pit stains on white T-shirts: soak clothing in about 60 millilitres of white vinegar and enough water to cover the stain. Leave overnight and then wash with eco-friendly laundry soap.
  3. Clean rusty tools: soak in a pail of white vinegar and brush to clean.
  4. Deodorize the toilet: pour 125 millilitres of white vinegar into the bowl. Let sit 15 minutes and then flush.
  5. Remove hard-water deposits on the tub and glass shower doors: Heat 250 millilitres of white vinegar in a pot. Then, spray warm vinegar onto surface, let sit 15 minutes and wipe clean.

source :

http://www.davidsuzuki.org/what-you-can-do/queen-of-green/faqs/cleaning/does-vinegar-kill-germs/?gclid=CjwKEAiA4rujBRDD7IG_wOPytXkSJACTMkgaR83C9cbrrRqDlMBGfLeD788-GkNjRkn_BFyY3f4BJhoCOArw_wcB

 

Wash Your Fruits & Veggies With Vinegar

 

clean fruits and vegetables with vinegar

Clean Fruits and Vegetables: Organic or Not

Many fruits and vegetables are grown with pesticides to get rid of bugs.  Although nobody wants to find a creepy crawly thing in a peach or tomato, according to the Environmental Working Group, even small doses of pesticides can adversely affect your health and are worrisome, not well understood, and in some cases are completely unstudied.

Fortunately, you can drastically reduce your exposure to pesticides and bacteria found on produce with a thorough vinegar and water wash.  Experts found that a white vinegar and water wash kills 98% of bacteria and removes pesticides.

You can concoct your own vinegar/water mixture at home to save money.  You’ll probably spend less than 20 cents  to make a homemade vinegar and water rinse, compared to around $4 for a premade produce wash.  Plus,  you can use the same bottle many times when you make your own wash!

Good Green Habits for Washing Produce

  • Mix 3 parts water to 1 part white vinegar (3:1 ) in a spray bottle.
  • Spray on fruits and veggies to get rid of pesticide residue.
  • Rinse with water after spraying.

-OR-

  • Fill a bowl with water and add 1/8 to 1/2 cup of vinegar, depending on the size of your bowl.
  • Place your fruits and veggies in the bowl.
  • Soak for 15 to 20 minutes.
  • Rinse with water.

 

source :

http://goodgreenhabits.com/wash-your-fruits-veggies-with-vinegar/

 

 

 

 

 

 

How to Clean Fruits & Vegetables With Vinegar | Healthy Eating | SF Gate

Every year, nearly 48 million people fall ill from food contamination, including sickness caused by fruits and vegetables. Animals, dangerous substances in soil and water, poor hygiene of food employees and several other circumstances can lead to contamination. To avoid this, the U.S. Food and Drug Administration recommends washing produce thoroughly. Cleaning produce with vinegar helps kill bacteria to ensure your fruits and vegetables are safe for consumption.

via How to Clean Fruits & Vegetables With Vinegar | Healthy Eating | SF Gate.

Dressing Sehat Pengganti Mayonaise

 

 

Ruang Resep | Dressing Sehat Pengganti Mayonaise – Sebagian besar tentunya sudah tahu dong kalau mau bikin salad kita gunakan mayonaise untuk dressingnya. Mayonaise terbuat dari kuning telur mentah, minyak sayur, mustard dengan bumbu garam dan gula. Bisa ditambahin anchovy namun ada juga yang menambahkan wine dalam campuran mayonaise. Untuk membuat sendiri tentunya butuh waktu dan kesabaran untuk membuatnya. Sedangkan mayonaise botolan jauh lebih mudah penyajiannya. Namun, kandungan lemak dan kolesterol di dalam mayonaise botolan lebih banyak dan juga kandungan bahan pengawetnya bila dikonsumsi terlalu sering dan terlalu banyak akan berdampak pada obesitas dan gangguan kesehatan.
Alternatif lain untuk membuat dressing salad terutama salad buah yang sehat dan enak disantap adalah dengan menggunakan yogurt rendah lemak dan yang tanpa rasa (plain).
Ruang Resep berbagi resep mudah dan sehat untuk membuat dressing salad dengan bahan yogurt. Simak yuk……

Bahan yang dibutuhkan :
2 sdm Yougurt plain – tanpa rasa dan rendah lemak
1 sdm Madu
1/2 sdt zest kulit jeruk

Cara membuat :
Siapkan mangkuk, masukkan yogurt lalu tambahkan madu.
Kulit jeruk diambil zest-nya dengan cara diparut atau diiris tipis-tipis. Jangan sampai terkena bagian putihnya karena akan membuat dressing terasa pahit. Masukkan dalam mangkuk
Aduk semua bahan sampai tercampur rata.
Dressing siap ditambahkan dalam salad buah kesukaan Anda

PS :
* Variasikan buah kegemaran Anda setiap pagi
** Resep dressing ini cukup aman untuk penderita diabetes dan hipertensi
*** Ruang Resep akan segera menyiapkan resep dressing dalam bentuk variasi lain yang tentunya tetap sehat dan sedap ^-^

Enjoy!!!

Ruang Resep - Fruit Salad

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source:

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