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Monday 30 September 2013

PALEO RECIPE - PULAO - INDIAN AROMATIC CAULIFLOWER RICE

Indian Cauliflower “Rice” / Pulao

Basically: • Wash and cHop cauliflower • Put raw cauliflower into food processor and process it • Heat oil in a wok and add some oil – then add things you would add for an Indian pulao such as mustard seeds, cumin seeds, dry red chillies, bay leaf, cloves, cardamom, turmeric powder – cook for about 30 seconds to a minute • Then add some peas/frozen veggies if you like and stir for 1-2 minutes • Then add the processed cauliflower and cook for 5-10 minutes on medium-high heat – keep stirring through the process

PALEO RECIPE - INDIAN BUTTER CHICKEN - MURG MAKHANI

Paleo - Murgh Makhani (Butter Chicken)





Ingredients: (serves 4-6)

1. 2 lbs chicken , washed, patted dry and cut into small pieces – (feel free to use chicken with or without bones, chicken thighs or a combination of breast and thighs) 2. 1 teaspoon red chili powder 3. 1 tablespoon lemon juice 4. salt 5. Olive oil/or grass-fed butter to baste while grilling For marinade: 1. 1/2 cup Greek yogurt 2. 1.5 teaspoons kasuri methi/dried fenugreek leaves 3. 1/2 – 1 teaspoon turmeric 4. 1 teaspoon garam masala 5. 1.5 tablespoon olive oil 6. 1.5 tablespoon ginger paste 7. 1/2 tablespoon garlic paste


**Note on the grilled chicken: you may use the recipe above
Note: You can make the sauce right when you are making this dish (use recipe below)

For the sauce/Makhani Masala:
1. 2.5 inch fresh ginger, made into a paste 2. 8-10 cloves of garlic, made into a paste 3. 2-4 fresh green chili pepper, slit 4. 4 tablespoon melted butter 5. 4 green cardamoms 6. 1.5 – 2 inch cinnamon sticks 7. 3 cloves 8. 1 black cardamom 9. 1 teaspoon methi/fenugreek seeds 10. 3-3.5 cups tomato puree (fresh tomatoes) 11. 1 tablespoon red chili powder/cayenne pepper/paprika or to taste 12. 10 almonds, soaked, peeled and made into a paste(Optional) 13. 1 teaspoon garam masala 14. 2 teaspoons kasuri methi/dried fenugreek leaves, crushed 15. 1/2 tablespoon sugar 16. 1/2 cup + 2 tablespoon Greek Yogurt

Preparation:

Apply red chili powder, lemon juice and salt to the chicken and set aside for 20 minutes. This is the first marination.
Combine all ingredients of the second marinade (see list). Apply this marinade to the chicken and refrigerate for three to four hours; overnight works better.
Put the chicken on skewers and cook on a grill or a preheated oven at 400°F, for about 10 minutes while turning them over mid way. Cook until done. Do not overcook, as the chicken will dry out and get fibrous. Baste it with olive oil a couple of times while cooking.
(The chicken may be grilled on a skillet/cast iron pan/grill pan on the stove top too. Heat the skillet/stove top grill pan and coat it with oil. Place the skewers and cook while turning them around and basting with oil and marinade until done, for about 15 minutes. Remove and set aside.)
Heat butter/ghee or oil in a thick bottomed pan. 
Add green cardamoms, black cardamom, cloves and cinnamon. Sauté for a couple of minutes or till they start to sizzle and get fragrant; add the methi/fenugrek seeds. When the methi seeds sizzle, add ginger paste and garlic paste, and the slit green chillies. Cook for five to eight minutes; the water from the paste would have evaporated and the ginger garlic paste would have reduced in quantity.
Add tomato puree, red chili powder, and salt. Cook at medium heat for about 15 – 20 minutes. The puree will reduce to a thick paste and the oil/ghee will separate from the sides of the pan.
Add 2.5 cups of hot water to the pan (or if you want it less soupy and want the sauce to kind of coat the chicken pieces and have a little bit extra, add less water or simmer for longer time to achieve the pref. consistency as per your taste), add the almond paste and bring to a boil. Reduce heat and simmer for about 15 minutes; add sugar and crushed kasuri methi.
Add cooked grilled chicken pieces. Stir well to combine – the chicken will be well coated with the sauce. Cover and simmer for eight to ten minutes; Lower the heat and add garam masala and Greek yogurt. Stir it in and simmer at low heat for about five more minutes.
Garnish with fresh cilantro before serving.

Shilpa Wilson New Zealand - TALK BACK HERE

Wednesday 25 September 2013

OATS and EGG RECIPE - HEALTHY BREAKFAST



In order for this to work, you MUST use good olive oil, flaky sea salt, fresh cracked pepper and a good aged 

sharp cheddar. If you use higher quality ingredients, you only need a little - and the flavor is just unforgettable. 

That's the great thing about really good ingredients; a little goes a long way..”

INGREDIENTS:

1/4 cup steel cut or rolled oats

1/2 cup water

1 fried egg

1/2 oz sharp cheddar, diced

1 tablespoon olive oil

1 pinch sea salt

1 pinch black pepper

DIRECTIONS:

1. Heat the oil in a small saucepan over medium heat.

2. Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes.

3. Turn off heat and stir in the cheese.

4. Transfer to a bowl and top with a fried egg and more black pepper.

Readers – Do either of these recipes sound like something you will try? Any other interesting dishes you've added an egg on top of? Share them by leaving a comment below.



Jess/livestrong


Monday 23 September 2013

SECRET - BINDING AND LOSING

SECRET - BINDING AND LOSING


"And I will give you the keys to the Kingdom of Heaven: Whatsoever you shall bind on earth shall be bound in Heaven:  And whatsoever you shall loose on earth shall be loosed in Heaven." - Jesus

Binding and Loosing depends upon YOU!

Yes, you have the power to bring change in this world - you!

The enemy, obstacles, and demonic oppressions are real - and they must be bound and removed in order for you to live free!  Pray and discern where the enemy is attacking your life - then SPEAK against it!

You have power over the enemy.  As a believer you have the power, yet you must use the power given over to you... Let's take a look.

To Bind:  To fasten by a band, chains, ropes to tie, strap down, stop, put and end to, restrain.
To Restrain: Hinder, restrict, forbid.
To Loose: Unfasten, release, seperate, remove.

Remember this....

What you Bind - God Binds.
What you Loose - God Loosens.
What you Allow - God Allows.
What you Disallow  - God Disallows.


Now, this is where many deliverance ministries operate from, yet it is for ALL believers.  Also, it is more than just Binding up the enemy!  You can BIND good things to your life as well!
Conisder the transformation possible as you...

Bind Health to your life!
Bind Prosperity!
Bind Peace!
Bind Love!


Binding and loosing is one of the most powerful forms of prayer available - you are literally changing your world by taking authority in the spiritual realm!


WHY EAT KIWI WHEN YOU'RE PREGNANT?



  


Kiwifruit are egg-shaped fuzzy fruits that taste like a cross between a pineapple and a strawberry. Their furry brown skin hides a bright green center that has the texture of a peach, and includes tiny, edible black seeds. Certain women have slight allergic reactions to kiwifruit -- as well as other fruits and vegetables -- so if your mouth tingles or breaks out after eating kiwifruit, simply avoid them. Kiwifruit are not dangerously allergenic as peanuts are, so use commonsense and eat one to two kiwifruits a day rather than five or six.





Fiber



Fiber is important during pregnancy because many expectant mothers experience constipation. Laxatives can be dangerous during pregnancy, because of cramping. Eating a diet that's naturally high in fiber is a safe way to prevent constipation and avoid the need for laxatives.


Vitamin C


Kiwifruit are very high in vitamin C -- one fruit contains 140 percent of the recommended daily dosage -- which is excellent for mothers-to-be and their developing babies. Vitamin C is important in the formation of neurotransmitters which are crucial to brain function. It is also a powerful antioxidant which helps protect RNA and DNA from the harmful effects of free radicals. The Linus Pauling Institute recommends that expectant mothers take in between 80 and 85 mg of vitamin C per day.


Natural Sugars


Kiwifruit, like all fruits, contains natural sugars that can help tame out-of-control cravings for sweets. Natural sugars like those in fruits have a lower glycemic index than processed and refined sugars which means that they don't cause an insulin spike. Regulating blood sugar and insulin levels is a concern since gestational diabetes is a problem for many pregnant women.


Low in Calories


One kiwifruit, which averages about 3.5 oz, contains only 61 calories. Gaining enough weight -- between 15 and 40 lbs., depending on your pre-pregnancy weight and BMI, or body mass index -- is necessary for the health of your baby. But, gaining too much weight can put a strain on your heart, and lead to gestational diabetes and other complications. Sweet, natural, low-calorie snacks like kiwifruit can keep your hunger satisfied without piling on the pounds.


livestrong

PINE APPLE - BENEFITS AND SIDE EFFECTS


  With its rough and textured skin and a crown of spiky green leaves, the 

pineapple doesn't appear to be a very appealing fruit from the outside. But once you cut the citrus fruit open, it 

presents a vibrant yellow, juicy flesh with a sweet flavor and delicious aroma. Although the fruit is bursting with 

healthy nutrition, too much pineapple can produce unpleasant side effects !!! 







>>>>>>>Unripe Pineapple<<<<<<<<<





Eating the fruit or drinking the juice of an unripe pineapple can be extremely dangerous. In fact, the Drugs.com website explains that it's quite toxic to humans, often causing excessive diarrhea and severe vomiting.



Nutrition

Packed full of vitamin C and low in calories, pineapple can be a healthy addition to nearly any diet. One slice of the juicy fruit contains roughly 60 calories, with a small amount of sodium. However, it's free of fat and cholesterol. With just over 1 gram of fiber per 100 g of fruit, pineapple can also help maintain a healthy digestive system. Pineapple is a good source of calcium, potassium, vitamin A and folate. Pineapple is also an excellent source of vitamin C, with approximately 100 mg of vitamin C in just two slices of the fruit.


Medicinal Uses


Along with its many nutrients, pineapple also contains bromelain, an enzyme that digests protein. Derived from the fruit's stem and juice, this enzyme is used to treat an extensive array of medical conditions. Bromelain can reduce inflammation, swelling, bruising and pain associated with muscle, tendon and skin injuries. Because it helps digest proteins, the enzyme can also be used to relieve digestive disorders and heartburn.



Side Effects



After eating a large amount of pineapple, you might experience swelling or tenderness on the lips, inner cheeks and tongue. Typically, this reaction is caused by pineapple's meat-tenderizing properties, and it should resolve itself within a few hours. However, if the swelling is accompanied by a rash, hives or difficulty breathing, it could indicate a pineapple allergy. In this case, stop eating and seek medical attention immediately.

Taking in too much vitamin C is generally quite safe. As a water-soluble vitamin, excess vitamin C is generally excreted through the urine. However, extremely high doses of vitamin C can cause diarrhea, nausea, vomiting, abdominal pain, heartburn, headaches and insomnia. Taking in too much of the fruit's bromelain can result in skin rash, vomiting, diarrhea and excessive menstrual bleeding. Large doses of the enzyme could also stimulate uterine contractions, potentially leading to miscarriages in pregnant women.



Interactions



The bromelain in pineapple could potentially interact with certain medications. The University of Maryland Medical Center recommends consulting your physician before eating pineapple or taking bromelain supplements if you are currently taking antibiotics, anticoagulants, anticonvulsants, barbiturates, benzodiazepines, blood thinners, insomnia drugs and tricyclic antidepressants. Alcohol and certain herbs, such as valerian root or kava, might also interact with bromelain.



via KristaSheehan/livestrong

PRECAUTIONS TO TAKE - PREGNANCY AND FOOD





Following a nutritious diet is an important part of maintaining a healthy pregnancy and giving birth to a healthy baby. However, because you're immune system is weakened during pregnancy, you're more susceptible to the harmful effects of bacteria and other food-borne illnesses. Avoiding certain foods, and taking care to properly handle and prepare all food during pregnancy, helps keep you and your baby well.



Fruits and Vegetables


For most healthy pregnant women, any fruit is fine to eat, as long as it is washed properly. Unwashed fruit not only has the potential to contain pesticide residue, but also contaminants from the soil where the fruit was grown. For example, some soil contains toxoplasmosis, a potentially harmful bacteria present in animal feces. Additionally, if you have a pregnancy complication, such as gestational diabetes, your health care provider may limit the amount and type of fruit you can eat in order to keep your blood sugar at a healthy level.

Seafood


Fish has plenty of health benefits, but pregnant woman should carefully monitor their fish intake. Avoid fish that tends to be high in mercury, such as tuna, swordfish, mackerel, tilefish and shark. Canned tuna generally contains less mercury than fresh fish, but you should limit your intake to less than 12 oz. per week to avoid potential problems. In addition, fish caught in freshwater lakes and rivers often have higher levels of contaminants than the commercially caught fish available in the grocery store. Your doctor will provide more information about local fish species to avoid, and about how much fish you can safely consume while pregnant. Avoid raw fish, such as sushi, and raw shellfish, for the duration of your pregnancy.


Meat

.
Sliced deli meats, refrigerated smoked meats and hot dogs also have the potential to carry Listeria, a harmful bacteria that can cross the placenta and cause serious infection or miscarriage. In general, pregnant women should avoid these foods, unless they have been heated to steaming before consumption. Refrigerated pate or meat spreads also potentially contain Listeria; canned pate that can be stored at room temperature is safe. Take care to thoroughly cook all meats to a safe temperature to kill any bacteria that may be present.


Dairy


When you're choosing dairy products to eat while pregnant, look for products that specifically state that they are pasteurized, or made with pasteurized milk. Unpasteurized milk, or imported soft cheeses, such as brie, feta, queso fresco or gorgonzola made with unpasteurized milk, can contain Listeria. Also, if you're consuming food that normally contains raw eggs, such as Caesar salad or Hollandaise sauce, confirm that the recipe was made with pasteurized eggs. Unpasteurized eggs can contain salmonella, which is very dangerous for pregnant women.



KristenHamlin/Livestrong

INDIAN FRUITS TO AVOID WHILE PREGNANT


Pregnant woman should eat a well-balanced diet to foster normal growth and development of the unborn baby. In India, nutrition of pregnant women is influenced by food fads, taboos, customs, cultural and religious beliefs, food habits and attitudes of family members. There also are the concepts of "hot foods," "cold foods" and "sour foods" that are to be avoided, which include papaya, pineapple, banana, mango, fish, egg, groundnut, gram, millet, brinjal, ladyfinger, sesame seeds, flax seeds, saffron, fenugreek and jaggery.

Papaya




Indian women are forbidden to eat papaya during pregnancy for fear of losing the baby. As stated in the "Handbook of Fruits and Fruit Processing," normal consumption of ripe papaya during pregnancy might not pose any significant risk, but unripe or semi-ripe papaya might be unsafe in pregnancy. Green papaya contains high concentrations of latex, milky liquid that produces marked uterine contractions. This latex is not found in fully ripened papaya. According to "Novel Compounds from Natural Products in the New Millennium," intra-vaginal application of crude papaya latex, or CPL, is reported to induce labor and abortion. Oral exposure to high levels of unripe papaya fruits also might lead to adverse effects in pregnancy.


EGGPLANT



.
Eggplant, or brinal, is a commonly used vegetable in Indian homes. In the book "The Way of Ayurvedic Herbs," eggplant is described as a diuretic containing phytohormones, found helpful in treatment of premenstrual syndrome and amenorrhea. When a half an eggplant was consumed daily, it naturally stimulated onset of menses that had ceased for more than two years. Based on such properties, it is contraindicated during pregnancy, but small and less frequent consumption of eggplant during pregnancy is not harmful.


Dry Fruits and Seeds


Sesame seeds, or til, was traditionally used as a medicine for causing abortion, in a dose of 1 tbsp. of grounded seeds mixed with jaggery twice a day. Sesame seeds excite the uterine muscles, causing contractions and eventually expulsion of the fertilized ovum. The effects are primarily visible in early stages of pregnancy. Therefore, it is advisable to avoid sesame seeds, especially in the first trimester. Other nuts and dry fruits such as dates, raisins, almonds soaked in water, groundnuts, walnuts and pistachios are all safe to consume in a amount of five to 10 pieces daily.


Spices and Herbs


Fennel, or saunf, and fenugreek seeds, or methi dana, are both contraindicated in high doses during pregnancy. These seeds contain phytoestrogens that act like female hormone estrogen and induce uterine contractions. In traditional medicine, fennel and fenugreek seeds are given after delivery to stimulate menstruation, cleanse the uterus, treat hormonal disorders and aid in milk production. Small amounts of these seeds used for food preparation or as a spice, in quantities of 1 to 2 tsp., are considered safe but medicinal doses should be avoided during pregnancy. Also, avoid flavor enhancer such as ajinomoto, as it destroys brain cells and might prove harmful for the developing fetus brain.







via Shweta Singh/ Livestrong

PREGNANCY - FOOD TO AVOID (DURING PREGNANCY)




on’t Eat These Foods
Why
What to Do
Soft CHEESES made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco
May contain E. coli or Listeria.
Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk.
Raw COOKIE DOUGH or CAKE BATTER
May containSalmonella.
Bake the cookies and cake. Don’t lick the spoon!
Certain kinds of FISH, such as shark, swordfish, king mackerel, and tilefish (golden or white snapper)
Contains high levels of mercury.
Eat up to 12 ounces a week of fish and shellfish that are lower in mercury, such as shrimp, salmon, pollock, and catfish. 
Limit consumption of albacore tuna to 6 ounces per week.
Raw or undercooked FISH (sushi)
May contain parasites or bacteria.
Cook fish to 145° F.
Unpasteurized JUICE or cider (including fresh squeezed)
May contain E. coli.
Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking.
Unpasteurized MILK
May contain bacteria such asCampylobacter,E. coli, Listeria, or Salmonella.
Drink pasteurized milk.
SALADS made in a store, such as ham salad, chicken salad, and seafood salad.
May containListeria.
Make salads at home, following the food safety basics: clean, separate, cook, and chill.
Raw SHELLFISH, such as oysters and clams
May containVibrio bacteria.
Cook shellfish to 145° F.
Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and radish
May contain E. coli orSalmonella.
Cook sprouts thoroughly.

Be Careful with These Foods
Why
What to Do
Hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry
May containListeria.
Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before eating.
Eggs and pasteurized egg products
Undercooked eggs may containSalmonella.
Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F.
Eggnog
Homemade eggnog may contain uncooked eggs, which may containSalmonella.
Make eggnog with a pasteurized egg product or buy pasteurized eggnog. When you make eggnog or other egg-fortified beverages, cook to 160°F
Fish
May contain parasites or bacteria.
Cook fish to 145° F.
Ice cream
Homemade ice cream may contain uncooked eggs, which may containSalmonella.
Make ice cream with a pasteurized egg product safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly..
Meat: Beef, veal, lamb, and pork (including ground meat)
Undercooked meat may contain E. coli.
Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F.
Meat spread or pate
Unpasteurized refrigerated pates or meat spreads may containListeria.
Eat canned versions, which are safe.
Poultry and stuffing (including ground poultry)
Undercooked meat may contain bacteria such asCampylobacteror Salmonella.
Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing separately.
Smoked seafood
Refrigerated versions are not safe, unless they have been cooked to 165° F.
Eat canned versions, which are safe, or cook to 165° F

REFERENCE - FOOD SAFETY

PREGNANT AND CONSTIPATED - WHAT TO EAT ?

PREGNANT AND CONSTIPATED WHAT CAN I TAKE ?


There are many causes of pregnancy constipation. The digestive tract of a pregnant woman slows down so that she can extract all the nutrition from her food, explain Heidi Murkoff and Sharon Mazel in their book "What To Expect When You're Expecting." 
Furthermore, prenatal vitamins often contain high doses of iron, which also slow digestion and lead to constipation. Finally, morning sickness may cause women to avoid vegetables, which have high fiber content. There are several foods to help alleviate constipation.




Fruits and Vegetables



One of the best ways to improve symptoms of constipation, explains Dr. Raymond Poliakin in his book "What You Didn't Think To Ask Your Obstetrician," is to eat lots of fruits and vegetables. Produce contains lots of fiber and lots of water, both of which speed digestion and help move foods through the digestive tract more efficiently. Women who eat plenty of produce also benefit from the high vitamin and mineral content of fruits and vegetables, and expose their babies to the flavors of these food in utero.

Whole Grains



For many women, it's hard to get enough fruit and vegetables into the diet to prevent constipation, simply because these foods generally need to be brought to work from home, and often aren't available at popular lunch restaurants or in vending machines. It's possible to get fiber in other ways, however, and whole grains represent one way of increasing daily fiber. Compared to refined flours and grains, including white rice and white flour or baked goods, whole grains have the bran, or fiber-containing portion of the grain -- intact, and help regulate digestion.



Water-Based Foods



Aside from fiber, water also helps relieve constipation. One of the reasons that many women end up constipated during pregnancy is that their guts move so slowly, they pull all the water out of digested food material as it progresses through the intestine. This causes stickiness, and slows the rate of progress. Plenty of water helps speed digestion, and it's possible to get water in food as well as to drink it straight, explain Drs. Michael Roizen and Mehmet Oz in their book "You: Having A Baby." Broth-based soups and fruit juices contain water, and help relieve symptoms of constipation.


via Kirstin Hendrickson / LiveStrong




PREGNANT AND THROWING UP - WHAT TO EAT ?




If you are EXPERIENCE MORNING SICKNESS, you may be wondering what you can eat to help relieve your symptoms, as well as what you can eat that will not immediately come back up. Avoid foods that trigger nausea, such as spicy or greasy fare, and opt for bland options instead.



Soup


Bland soup can help settle your stomach if you experience nausea and vomiting during they day. Broth and soup will also help replenish your fluids so you do not become dehydrated, which is a concern if you are throwing up a lot. Choose a soup that is not spicy or creamy because these can make your stomach rebel and cause you throw up again. It is recommended chicken soup or broth as helpful foods that you can eat while you have morning sickness.


Fruit

Certain fruits can help ease your morning sickness, as well as provide important nutrients you need to grow a healthy baby. The American Pregnancy Association recommends lemons because they may calm your stomach. Sucking on a lemon wedge or smelling one can help with nausea. You may be able to tolerate bland fruits, such as bananas and apples, as well.

Soda Crackers

Crackers are one of the most common early pregnancy foods because they help settle your stomach and usually do not cause additional vomiting. MayoClinic.com suggests keeping soda crackers by your bed so you can eat a few when you first wake up. This may help ease the severity of your morning sickness, which may help reduce how much or how often you throw up. Eat a few crackers several times throughout the day because you may feel like you need throw up more often if you have an empty stomach.

Ginger

Taking small sips of ginger ale is a common treatment for nausea because the ginger that has a stomach soothing effect. Ginger ale may help reduce your risk of dehydration as well. The American Pregnancy Association notes that other foods and drinks with ginger may have similar effects. Ginger tea, gingersnap cookies and ginger jam are additional foods and drinks that may help if you are throwing up often.


via  Sara Ipatenco / LiveStrong.