Atkins Diet Low Carb Diet Menu

By Joy Mitchell

With the coming of the New Age, the days are past when having a Marilyn Monroe shape figure was thought to be the ideal of what a woman should look like. Now we have skinny role models of what the perfect woman should look like, and this is the figure we want to have too. Therefore, most of us will try any and every diet possible, but it's a known fact that a growing number of dieters are concentrating more on what the Atkins low carb diet menu has to offer them that is better than the other diets.

Certainly, there can be any number of diets that are similar to the Atkins Diet and the low carb diet menu plans, but it must be said that the Atkins Diet was the first of these now popular high fat, high protein, low carb diet menu plans. And the Atkins Diet low carb diet menu will offer you the most tempting range of low carb foodstuffs to choose from.

Furthermore, with some judicious mixing and matching by you, you can even invent various low carb diet menu plans that will match anything found on any of the other similar diets. By going on the Atkins Diet, low carb diet menu planning becomes that much simpler for you, and you will not have to worry that what you're cooking will comply with your dietary regulations.

The Atkins Diet low carb diet menu can assist solve your problem in this way and it can also help you compile a list of foods and high carb diet menu plans that you must not eat. By doing this you can take your food lists shopping with you, where they can help you to decide which foods should remain off your grocery list. This will be an extra-ordinary aid to you in adhering firmly to your low carb diet menu.

This doesn't mean, of course. that it will be easy to stick to your low carb diet menu. Quite the contrary in fact, even though you can eat what can amount to almost anything you want from the high fat high protein part of your Atkins Diet low carb diet menu, if you love your carbs you'll feel the loss of them.

So, if you have been sustained for most of your life by these high carb foods, as many of us have, then you'll have an even more difficult time becoming used to the ardours of the Atkins Diet low carb diet menu plans. One of the only things that'll help you stick to your low carb diet menu and away from your high carb cravings could be your Atkins Diet low carb diet menu plans and the food lists.

So, keep your low carb diet menu plans close to you and your high carb foods away from you. These low carb diet menu plans and food lists might become your nearest allies in the next few weeks as you struggle through the induction phase, but don't worry. With a little perseverance on your part, you'll emerge with flying colours and a slimmer body using your Atkins low carb diet menu.

About the Author:

Do you need to lose those excess pounds rapidly? Well, take a free look at Atkins low carb diet menu, by visiting our website called The Atkins Diet Plan

Delicious Recipes For Any Party

By Mike Jones

So, you've received an invitation to attend a potluck, but what are you going to make? Whatever you make, it better be good...and this is when the pressure begins. You recall that you've made something delicious in the past that everybody loved and wish you could remember what it was. You are in luck because with the internet, there are now hundreds of recipe/cooking websites that will help you with your potluck dish and millions of recipes to choose from.

Here are the easy steps to find a recipe on the internet for your potluck:

Step 1: Determine what kind of potluck party you will be attending. If it's a hawaiian theme, you can choose a hawaiian dish. If it's a barbecue theme, you would select a barbecue dish. Easy enough, right? Once you determine the type of potluck party you will be attending, you can jump on to the internet to search for the perfect recipe.

Step 2: Your internet search begins now. If you're looking for a hawaiian dish and you want to bring a salad, you could search "hawaiian salad recipe" in google. Your search will return 884,000 results. Surely, you can find a dish from these results to take to your potluck. Let's say you choose the wonderful dish "Hawaiian Macaroni Salad", which happens to be one of my favorites to bring to a potluck. Trust me that everybody loves this dish. Simply, click on the link to the recipe and check it out. You can even do another google search for hawaiian macaroni salad, which will return 144,000 recipes, all for hawaiian macaroni salad.

The secret is to find a recipe and recipe site that looks good. There are a lot of recipe sites that do not have good recipes. Here are some recipe sites you can trust (and most of these recipes will have reviews so you know which are good and which are bad): All Recipes, Food Network, Recipezaar and Simple Recipes.

Once you find the recipe, you can pretty much figure out the rest of what you have to do...just make the recipe. Be sure to return to the recipe and rate it in order to help others that may be in the same situation you are in.

About the Author:

If you want to make delicious recipes or chicken wings recipe check out RecipeMatcher

Hawaiian Macaroni Salad For All Salad Lovers

By Mike Jackson

I love making and eating Hawaiian Mac Salad. It reminds me of the luau in the warm hawaiian sun and chowing down on pork, salmon and mac salad while watching the polynesian show of dancers and entertainers. Now, you can make this delicious dish at home, quickly and with minimal ingredients. Homemade Hawaiian Macaroni Salad can be prepared in less than 30 minutes.

6 ingredients are needed to make what I think is the best macaroni salad around. In under 30 minutes, you'll have Hawaiian Macaroni Salad for your guests. This is the perfect recipe for a time crunch. Also, it's great for parties because everybody loves Hawaiian Macaroni Salad and it looks like it took time to make, because it's so delicious. You can add more mayo or more spice depending on the guests. You can even make multiple batches for the guests, so everybody gets what they want.

Here are the first couple steps: First step, go to the store and buy these ingredients: carrots, macaroni, mayo, pepper, salt, and milk.

Second, cook the macaroni for 8 minutes or so, or until tender. This is the key to your salad because the texture of the macaroni is crucial and if you get this right, you'll absolutely love the salad.

Third step is the easiest...add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper, as desired. Use more mayo if needed or if desired.

4th step, cover and put into the refrigerator in order to chill. You can serve later on in the day, so it's a time saver since you can make it in the morning. This is the perfect dish for parties.

Once you try this recipe, you will never try another Hawaiian Macaroni Salad recipe and this will become your go to dish for parties. Your family will beg for mac salad at least once a week and it only takes 30 minutes to prepare, so you won't mind making this recipe each and every week. This recipe is so easy and delicious that your family will be happy you tried this recipe. Be sure to bring this dish to every party you attend and you'll be happy with everybody's reaction.

About the Author:

Try this delicious hawaiian macaroni salad and great lemon bars.

My Review of Amazing Smoothie Recipes for Losing Weight

By Jen Turner

I was recently looking around the internet for some smoothie recipes to help me lose weight in a safe and healthy way, which is when I first found the Amazing Smoothie Recipes eBook. As soon as I bought it I realised that it has a lot more than just plain old recipes, and was great for letting me know many of the health benefits of smoothies as well as how they can help you to lose weight.

When I bought the eBook it was very easy to download " which was great because I couldn't wait to check it out, alongside the 4 bonus eBooks that came with it! It only cost $9.95 and it was given in PDF format which helped me to print it out and put it into a ring binder, though I also saved a copy of all the eBooks on my computer for safe-keeping.

Some of the great things this eBook has taught me include just why it's so important to have 5 portions of fruit and vegetables each day. Because most of us lead such busy lives, we often get as little as three - but the recipes in this eBook provide a helpful way around this. You'll even get a chart so you can tick off how many portions of fruit you eat every day.

I wasn't just interested in the recipes, though: I found it fascinating to sit down and simply read about how good fruit is for our bodies. When youre on a diet, it's very reassuring to know that the recipes you're making are giving you all the nutrients you need " and I learned a lot from this eBook. Take, for example, the fact that an important cancer-preventing ingredient, lycopene, is found in the watermelon which can be turned into a delicious drink! And that there are a whole range of antioxidants found in different fruits.

Some of my favorite recipes include the Apple Passion on page 37 and the Pink Banana Smoothie on page 43 - you just have to try them! All the ingredients are really easy to get hold of, you just find them at your local supermarket - and they are GREAT for anyone who wants to try a raw food diet.

The one factor I'd like to point out about this eBook is that all the measurements for liquids are provided in ml instead of in cups. But this wasnt too much of a problem for me, as most of my measuring cups already had the measurements for ml as well as cups " and I found that around 200ml of juice works out at just less than 1 cup " but if you don't already have one that measures ml, I'd recommend getting a Pyrex measuring cup. If you're also worried about making a mess with your blender then you'll really enjoy the section on keeping it clean " it's certainly saved me a lot of effort!

My favourite thing about buying this recipe collection in eBook format was that I could download it as soon I bought it - and I could buy it at whatever time I wanted. And, since it is delivered electronically, the makers could add on the great bonus eBooks: 101 Amazing Ways to Stay Healthy, The Amazing Family Cookbook (with 500+ low sugar and low fat recipes), Amazing Vegetable Variations (300+ recipes that families love) and Amazing Fast Food Facts.

All in all, I recommend this eBook for anybody who is either looking to lose weight or just wants a fun and easy way to become more healthy.

About the Author:

Whether you're interested in easy ways to become more healthy, or are trying to lose some weight, the Amazing Smoothie Recipes ebook is a great way of getting started. You can also follow my own weight loss progress and menu ideas on my weight loss blog at Diet Smoothie.net

Coleslaw - Why I Love It

By Mike Sasaki

Coleslaw is a delicious treat consisting mostly of shredded raw, white cabbage. It sometimes includes carrots, too and kids love raisins. There are tons of variations of the recipe which include red cabbage, pineapple and apple. Coleslaw is always mixed with some sort of dressing which traditionally consist of vinegar though modern cole slaw often contains mayonnaise, milk, or creme fraiche. Some love mayo and others hate mayo, so you can vary how much mayo you have in your coleslaw. A variety of seasoning may be added, too. The dressing is allowed to settle on the blended ingredients usually for several hours before being served. It is served chilled and probably tastes best if the ingredients are allowed to sit together over night.

Here is a little history on coleslaw. The term "coleslaw" arose in 1794 as a partial translation from the Dutch word "koolsla" meaning "cabbage salad", which obviously fits. It was commonly called cold slaw in England until the 1860's when "cole" meaning cabbage was revived and used. "Cole" originated from the Latin colis meaning "cabbage", and is the source of the Dutch word as well. The term coleslaw is a late 19th century term, which originated in the United States.

This is my favorite coleslaw recipe of all time.

Ingredients: 1 1/2 Pound (cored, quartered, shredded) Cabbage, 3 Tablespoons Vinegar - Cider, 2/3 Cup Mayonnaise, 1 Small (grated) Onions, 2 (grated) Carrots, Seasoning - Salt.

Cooking Directions: 1. In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

2. The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.

Regardless of what you think of coleslaw, you will love this recipe. And the great thing about coleslaw is that you can easily modify it to suit your taste. For example, if you like mayo, you can add mayo.

About the Author:

Try this tasty coleslaw from RecipeMatcher where you can find tasty recipes.

Lemon Bars - Don't Buy The Mix Lemon Bars - Forget The Mix

By Jack Johns

With a bunch of kids, you must have a dessert. So, what do you make? I always like to make lemon bars...Why not! When made right, lemon bars are delicious. The right combination of fruit, butter, tart and sweet. Delicious and easy to make.

With a family of kids running in and out of your kitchen, you need to have a quick recipe for lemon bars. I don't always feel like cooking is going to be a lot of fun. Krusteaz makes lemon bar mixes that you can pick up at the grocery store. I have been using their other mixes for some time now and thought i'd give it a try. Not to mention it is only $2 for the mix. After making dinner, I decided it was time to make lemon bars. I flipped the box over and read through the ingredient list and the directions.

All I needed to make these lemon bars were: square pan, non-stick spray, 1/2 cup water, 3 eggs and powdered sugar. Seems pretty easy and quick. Surprisingly to make lemon bars from scratch you just need a couple more ingredients, so it may be a better idea, especially from a taste perspective, to make lemon bars from scratch, but I will get to that later in the article, however.

Back to the lemon bar mix. I preheated my oven, opened the mix and poured it into my sprayed pan. It was so easy to make the lemon bar crust. All you need to do to make the sweet, buttery shortbread crust is press the mix firmly into the pan and bake it for about 8 minutes. To make the lemon bar filling, you mix the contents of the filling packet with 1/2 cup water and 3 eggs and whisk it together. Try not to over whisk it. After the crust has baked, pour the prepared filling into the pan then bake for the prescribed time. After it has baked, dust with powdered sugar, if you desire. Interestingly, there is no need for fresh lemon juice...this was a big red flag for me.

The flavor was pretty good, but it still tasted like it came from a box. The baked lemon filling is thick, rich and packs a tart punch. If you dust your dessert with powdered sugar, it will temper the tartness a little bit with a fleeting sweetness. The crust, which is my favorite part, is slightly sweet and buttery and melts in your mouth.

So, what's the verdict - lemon bars from a mix or from scratch? Although, this lemon bar mix was cheap, I would not buy it again. I'd prefer to make it from scratch. It tastes much better from scratch.

About the Author:

Are you short on time to make dessert, try making lemon bars from scratch. They are simple and quick with RecipeMatcher where you can answer the question What Can I Cook With The Ingredients I Have.

Allergies And Their Restrictions

By Charlie Monaghan Carter

If you are among the ever increasing number of people who must restrict their diet due to food intolerances, you will know that staying within the guidelines can be tough.

If you have a fairly common allergy or intolerance such as dairy or gluten, then finding foods that are dairy or gluten free isnt too difficult, its when the intolerances get more intricate and uncommon that they become a problem. Also, another big problem for people with food intolerances is eating out at a restaurant for example. A lot of the time, chefs will not understand the implications of a given food on a person with intolerances.

It is quite common for a chef to add a little flour to a sauce to thicken it up, believing that the intolerant person will not notice or be affected by such a small amount. And if the sufferer doesnt explode there and then (and usually they dont) then the chef believes that he got away with it and that the person indeed is not suffering from that little amount. What they dont realise however is that the intolerance usually comes into effect as the food is being digested an hour or two later and the effects can then last for days.

This makes it very difficult for people suffering food intolerances as eating out can quickly become a huge gamble. The more foods you are intolerant to, the bigger the gamble and the greater the likelihood that you will accidentally eat something that will upset you. It is not always easy to provide a chef with a list of foods to avoid. The reason for this is that it is hard work to find good food that avoids many common foods, so many people will soon tire of trying to accommodate you. Dont be surprised if your invitations drop in quantity.

For the sake of your health, it is of the utmost importance that you avoid all foods that you have an intolerance to. It is very hard work for your body to process these foods and so to allow it to recover, you should stick to foods that you know your body can handle. Having said that, if you start eating just a few foods that you know arent going to upset you, you may find that you begin developing intolerances to them as well.

It is important to monitor what you eat and to be aware that this can happen. It is also important for this reason to maintain as wide a diet as possible. This can be difficult, as many people find foods that dont upset them and stick to those as the wider range of foods you eat, the more likelihood there is that you will be intolerant to one or more of them.

About the Author:

Allergydiet.co.uk offer a wide variety of the best quality gluten free online, as well as hints and tips regarding everything to do with gluten free rolls

What's For Dinner - Prime Rib

By Mike Sasaki

I absolutely love prime rib and who doesn't love Prime Rib? How do you make the perfect prime rib?? First thing, you have to find the best butcher in town. After you've selected the perfect prime rib from your butcher, spray the prime rib meat with water and coat it with rock salt. The goal is a solid crust of salt entirely covering and protecting the prime rib.

Salt is not necessary when the meat is already protected by fat, but a light sprinkle would be a good idea. You can add herbs at your discretion before the salt cover goes on, but make sure that an unbroken crust can form. Don't use regular salt, as the fine grains are not suitable for forming the protective crust.

Trimming: It is your choice whether or not to trim off that hard, blackened crust on a really well aged piece of prime rib. I usually don't, and I think you'll get better results this way. I find that it improves the quality of the roast, and has a delightfully full, almost gamy flavor when the cooking is finished. Let your own palate be your guide.

Next, put the prime rib into the oven. Prime rib reaches the ideal tenderness when it is slowly brought up to temperature. I agree, so I'm suggesting you set your oven to 250 F and plan to spend some time waiting for it. If you feel like getting fancy, and you're willing to constantly supervise, you can place a small ceramic dish containing about a tablespoon of damp aromatic wood chips into the oven and allow them to smoke. Be sure that no drippings can fall onto the smoking plate, or you may end up with a fire.

How long to cook the prime rib? Depending on the size of the prime rib, it can take a varying amount of time to reach the correct internal temperature. Be careful though because there are other factors that can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, and of course the accuracy of your oven. You should get yourself a thermometer because you don't want to keep opening and closing the oven door. If you open and close the door a lot, the temperature in the oven will drop and you will end up prolonging the cook time of your prime rib.

About the Author:

If you ask What Can I Cook With The Ingredients I Have and want a great Prime Rib recipe, try RecipeMatcher.

Best Ever Birthday Cake

By Nina Hoffman

We're going to a birthday party for my best friend's 5-year-old daughter this weekend, and it got me thinking. The weird thing is, it got me thinking, "How can I make a tractor shaped birthday cake?" Why? Because my son's third birthday is next month, and he is VERY into trucks and tractors and such these days. I even bought truck invitations and plates for his party. Well, I'm not sure I'm talented enough in the art arena to make a tractor cake, and I've never seen children's birthday cake pans in the shape of a tractor, so that's out. He seems to like Blues Clues a lot too, so the thought of making a Blues Clues birthday cake does hold some appeal. There are lots of cake pans for that.

Then again, if I can just make a recipe for best ever birthday cake, like this Betty Crocker Oreo Cookie Cake, it probably won't matter that much what shape it is. As long as there's frosting on it and ice cream to go with it, I don't think anyone will care! Here's the recipe:

Betty Crocker Oreo Cookie Cake

Description

Whether it's your birthday or not, if you're a chocolate lovers, you'll love this cake! This decadent dessert combines the best of both worlds - Betty Crocker recipes and Oreo cookie cake recipes. The moistness of the cake and the crunch of the cookies complement one another nicely, and who can resist frosting?

Ingredients

1 box Betty Crocker Super Moist chocolate cake mix 3 eggs 1 1/4 cup water 1/2 cup unsalted butter, softened 1 cup coarsely chopped Oreo cookies (about 12) 1 tub vanilla frosting or desired frosting

Instructions

1. Heat oven to 350F degrees.

2. Grease and flour 2 cake pans.

3. Beat cake mix, eggs, water and margarine on low for 30 seconds; then beat on medium for 2 minutes.

4. Reserve 2 tablespoons of the Oreos cookies for icing, and fold the balance of them into the cake batter with a spoon.

5. Bake 30-35 minutes at 350F degrees.

6. Cool 10 minutes in pans.

7. Remove from pans and cool completely before icing.

8. Crush the 2 tablespoons of reserved Oreo cookies very fine and mix into the frosting; frost cake.

After I started my search for a variety of cake recipes, I started realizing that there really are a ton of them to choose from. In fact, I could probably bake a different cake every week for a year and not duplicate them. Here are just a few tasty-sounding cake recipes that I'm going to have to try (although not every week!):

Irish Cream Bundt Cake Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting (Almost) Perfection Pound Cake Amazing Yellow Cake & Fluffy Frosting

There are some wonderful birthday cake ideas - birthday cake ideas for kids, too - at RecipeLion.com.

About the Author:

For thousands of quick and easy recipes, be sure to visit RecipeLion.com. You can get the recipe for the Betty Crocker Oreo Cookie Cake, too.

Before You Buy An Electric Mixer

By Lee Reid

Appliances such as mixers are useful for completing various cooking activities in your kitchen.

Those who love to cook already know that mixers are the task masters of the kitchen.

In ancient times, grinding, kneading and mixing required good ole fashioned people power.

However, with today's technology, completing normal kitchen activities is made simpler by using an electric mixer.

With an electric mixer, mixing and whipping to prepare your masterpiece is now as easy as pie, and time saving as well.

Today's electric mixers are able to use attachments that are designed to complete a wide variety of useful cooking tasks in the kitchen.

When properly utilized, the cook can prepare everything from a delicious meal to tasty treats.

When looking for a mixer, durability and quality are the key points to consider.

Before buying an electric mixer, be sure that the unit will be able to accomplish the tasks that will fit your needs.

Once thought of as dull and bulky appliances, mixer designs of today are pleasing to the eye and fit well with any kitchen decor.

Mixer features play very important roles in it's importance.

The features of mixers consists of the rating of the motor, the option of tilting,and the types of speed control.

The number of bowls that come with the unit, the type of action that is used during the mixing process and the number of attachments available for the mixer are additional points you should consider.

Generally speaking, quality mixers are made of metal and come with mixing bowls that have a fully protective coating.

Be aware that mixers have various control systems in a wide range of styles.

This option allows you to fully control the speed at which the mixer operates.

It can't be said enough that the power rating of your mixer will make all the difference in it's performance.

If you are looking for the best possible results, I suggest you go with a commercial rated mixer.

About the Author:

Find items on sale for your kitchen such as the Kitchenaid Pasta Maker Attachment.

Pancakes for Breakfast

By Mikey Buttars

No longer will you have to go to the grocery store and buy pancake mixes. With things you have at home you can create your own original pancake mix. It just takes some ingredients you can find in your pantry at home.

The ingredients that you will need for you're at home pancake mix are: flour, sugar, eggs, vanilla, salt, baking powder, baking soda, milk and vegetable oil. Depending on how many pancakes you want is depending on how much you mix.

If you like a thicker pancake then look to adding more flour to your recipe. If you desire a thinner pancake then add more milk. If this is your original mix then play with the ingredients to get it to your desired texture.

After you have a tester pancake you will be able to play around with your recipe. Add a1/4 cup of batter on a skillet, this should make a good size pancake. You can add a little bit more if you so desire.

Once you have placed the batter on the skillet, the top will soon begin to bubble. Once this happens it is time to flip it over.

You can also add some fresh fruit or chocolate chips into the batter to make it a little thicker. Only do this if you have found the right consistency of your batter.

The new ingredients will mix completely when you flip the pancake over.

You can make this easy recipe on your own. You can have pancakes every morning now that you know how to make your own from scratch.

About the Author:

Making pancakes from home is very easy to do. With the correct ingredients, you can create a delicious pancake mix from scratch with stuff you find in your cupboard. You can enjoy a healthy breakfast every morning.

Who Doesn't Love Shrimp Scampi

By Mike Sasaki

One of my favorite meals is shrimp scampi. There isn't anything more delicious than shrimp scampi. It's quick, but looks and tastes like it took forever to make. You can serve it by itself or add it to pasta. Linguini is my favorite to have with shrimp scampi. The thicker noodles soak up all of the delicious flavors.

There is one important ingredient: United States offshore shrimp.

I use only Wild American Shrimp, harvested off the gulf coast or the southern Atlantic Ocean. Surprisingly, shrimp eaten in the United States are raised in either Asia or Latin America. Foreign shrimp simply do not taste as good as shrimp from the United States.

I discovered that almost 90% of shrimp consumed in America is foreign raised on farms in Southeast Asia, East Asia, South Asia and South America. The American shrimper simply cannot compete with the flood of farmed raised shrimp that is shipped into the United States.

However, Wild American Shrimp is catching on in the U.S.

Foreign shrimp have large amounts of fungicides, antibiotics, pesticides and algaecides in them, while Wild American shrimp feed on plankton and other protein sources in its own natural environment. They are more nutritious and have a more flavorful taste than their Asian or Latin American cousins. Simply cook both American Wild Shrimp and foreign shrimp and eat them. Much like all wild food, wild shrimp will win the taste test hands down!

Besides the chemicals introduced to foreign shrimp as they are grown in earthen ponds, much of the shrimp are raised on grained based food. This gives them a bland taste compared to the products harvested off the southern shores of the United States. Nobody likes bland food.

So, there you have it! Wild shrimp off the coast is the best. Fresh pasta is also the best...especially, when added to shrimp scampi. In twenty minutes, you'll have shrimp scampi and add a simple salad to your meal and you'll have a great dinner that everybody will love. Try it out on your family and they'll love it.

About the Author:

Try RecipeMatcher's tasty Shrimp Scampi

Why I Love Shrimp Scampi

By Mike Sasaki

My favorite meal is shrimp scampi. There isn't anything more delicious than shrimp scampi. It's quick, but looks and tastes like it took forever to make. You can serve it by itself or add it to pasta. Linguini is my favorite to have with shrimp scampi. The thicker noodles soak up all of the delicious flavors. I've tried other noodles, but you can't beat linguine.

I have one secret ingredient: offshore shrimp...shhh.

I try to use only Wild United States Shrimp, from the gulf coast or the southern Atlantic Ocean. Surprisingly, shrimp eaten in the United States are raised in either Asia or Latin America. Foreign shrimp simply do not taste as good as shrimp from the United States. Try for yourself, you'll taste the difference.

I discovered that almost 90% of shrimp consumed in America is foreign raised on farms in Southeast Asia, East Asia, South Asia and South America. The American shrimper simply cannot compete with the flood of farmed raised shrimp that is shipped into the United States.

However, Wild American Shrimp is catching on in the U.S.

Foreign shrimp have large amounts of fungicides, antibiotics, pesticides and algaecides in them, while Wild American shrimp feed on plankton and other protein sources in its own natural environment. They are more nutritious and have a more flavorful taste than their Asian or Latin American cousins. Simply cook both American Wild Shrimp and foreign shrimp and eat them. Much like all wild food, wild shrimp will win the taste test hands down!

Besides the chemicals introduced to foreign shrimp as they are grown in earthen ponds, much of the shrimp are raised on grained based food. This gives them a bland taste compared to the products harvested off the southern shores of the United States. Even if you try to spice up the shrimp, it won't matter.

So, there you have it! Wild shrimp off the coast is the best. Fresh pasta is also the best...especially, when added to shrimp scampi. In twenty minutes, you'll have shrimp scampi and add a simple salad to your meal and you'll have a great dinner that everybody will love. Try it out on that special someone.

About the Author:

Try RecipeMatcher's delicious Shrimp Scampi

Ditch the Gimmicks and Invest in a Cuisinart SmartPower Duet

By Jennifer Pettigrew

When you buy a Cuisinart SmartPower Duet, you purchase a product that may last you for a while. Not like the gimmicks of the'As Seen On TV' commercials that showcased blenders that at a hint of a button prepared fresh salsas and drinks while actors sat around a kitchen guffawing and promoting the products, the Cuisinart SmartPower Duet will not go out of style or usefulness.

Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that enables you to both mix and process foods with the same machine. Available in both white and stainless-steel, the SmartPower Duet has electronic touchpad controls to perform all standard blender and mixer functions as well as the facility to pulse at any speed. The Cuisinart SmartPower Duet comes with a 40-ounce glass blender pitcher, cover with feed tube and pusher with liquid dispenser, three-cup work bowl, stainless steel chopping blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year warranty. The appliance is simple to scrub also because all of the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a food processor, you may use it for almost anything! You could cook a complete day's worth of recipes using your SmartPower Duet. Recipes are courtesy of Cuisinart.com.

Breakfast : Breakfast Shake for The Road

Ingredients: cup orange peach mango juice 6 ounces lowfat vanilla yogurt banana, broken into 3 pieces cup frozen blueberries 3 to 4 frozen strawberries 1 tablespoon ground flax seed

Instructions Place all ingredients in order listed in the Cuisinart mixing pitcher. Blend until ingredients are homogenous, about thirty seconds.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 little carrot, peeled, cut to fit feed tube 1 small rib celery, cut to fit feed tube 1 little onion, peeled, cut in 1-inch pieces 1 can ( 28 - 32 ounces ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in 1 - inch pieces, chilled 1/2 pound veal, cut in one - inch pieces, chilled 1 spoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup entire milk 1/8 little spoon freshly rasped nutmeg 1 cup dry white wine 1/4 cup tomato paste

Instructions

Insert the medium slicing disc ( 4 mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave plants in work bowl. Add onions and process to chop finely, 10 - 15 seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, 10 - fifteen pulses. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Heartbeat to chop, ten - fifteen times. Meat should have the texture of a 'coarse chili grind'. Remove and reserve.

Heat the butter and olive oil in a large pan. Add the vegetables and cook over gentle heat till tender, about 3 minutes. Add the beef and cook, stirring to break up, and cook until meat is no longer pink, about five minutes. Season with 1/2 spoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring often until the majority of the milk has evaporated, about ten mins. Add the wine and cook until the majority of the liquid has evaporated, about ten minutes. Whisk in the reserved chopped tomatoes and their juices. Boil the sauce over very low heat, uncovered, for roughly one to 1-1/4 hours. Sauce will be thickened. Taste and season as required with pepper and salt. Serve hot mixed with freshly cooked pasta (tip : reserve one cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce might be made ahead and cooled, exposed, before being covered and chilled. Store in fridge for at least a couple of days, or freeze for up to 1 month.

About the Author:

Cutting up your vegetables is much easier with the use of a Cuisinart Duet. Think of how many more delicious, healthful veggie-rich foods you could make with this handy food processor. Find out where to get yours and save on the Cuisinart Duet

Stuffed Jalapeno Peppers

By Anthony Tripp

Just because youre on a diet doesnt mean that you have to do without the great spicy taste of jalapeno poppers. Of course youll have to make some changes to the usual popper recipe but compared with the alternative of not eating them at all, I dont think that you will mind too much.

The jalapeno pepper in a jalapeno popper is hardly recognizable anymore. Before it was given the popper treatment it was a fresh vegetable. Then it's stuffed with cheese and meat, coated with bread crumbs and deep fried in hot oil. There are some variations but most are just as unhealthy. You can substitute the bread crumbs with a batter or stuff with bacon instead of chorizo but there are much better ways to make a healthy stuffed jalapeno pepper.

First lets start with the cheese. Stuffing a jalapeno with cheese is done to cut the heat of the pepper. They say that dairy products are the best defense against spicy heat and that's why poppers are often served with sour cream. Go with a low fat cheese or skip it completely but remember that it'll probably have more kick to it without the cheese. Goat cheese, cheddar or even mozzarella are good choices.

Now you'll want to add some other ingredients to the be stuffed into the pepper. Green onions, pimentos and black olives and nice additions and will blend nicely with the cheese. And if you must put some meat in your pepper, why not try turkey bacon or sausage.

To make roasting jalapeno peppers a lot easier you should get a jalapeno pepper roaster. They're these great gadgets that hold the peppers upright so that can give them a good roasting without all of the stuffing coming out and going all over the place. You can even put them in the BBQ which is nice because then the peppers will have a nice smokey flame kissed flavor to them.

If youre a fan of the jalapeno popper but are trying to cut back on the deep frying and eat a little healthier, then it is time to try roasted jalapeno peppers.

About the Author:

If you'd like to try out some of the stuffed jalapeno pepper ideas from this article make sure you read the Jalapeno Pepper Rack review at the Adventures In The Kitchen Blog

How To Use Dairy Products Correctly: Part Three - Eggs

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate - a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.

Cooking Eggs: eggs should be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3" (75mm) boiling water; place lid and turn off the heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm 3" boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins the medium- and 10 mins for hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

About the Author:

For the finest gourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/

Low Carb Vegetables

By Joy Mitchell

Any diet that requires you to go low carbohydrate and use only low carbohydrate vegetables is telling you that you need to search for vegetables that are low in carbohydrates. You need to use these vegetables in stead of your regular vegetables. There are many great tasting things that you can do with low carb vegetables.

They can be used in your different diet recipes or used for salads. They are great by themselves as healthy snacks and you can also blend them for a nutritious smoothie. The many websites that give recipes for low carb cooking and meals could have some recipes that will let you use your low carb vegetables in meals.

How about producing a splendid meal using only low carb foods. You can give a great side dish full of low carbohydrate vegetables that have been transformed into a tasty salad. This salad can be garnished with various interesting foodstuffs that are also low in carbohydrate but taste great by themselves too.

For example, you can make a salad from low carbohydrate vegetables and boneless beef, top sirloin steak, fresh lemon juice, gourmet salad greens, medium plum tomatoes, ranch or blue cheese dressing. You have the choice of making a seasoning for this salad with dried oregano, garlic and pepper.

As you can see, there are many ways that you can combine your low carb vegetables with other foods to make superb meals for you and others to eat. The main thing to remember is not to put foods like a heavy French dressing on your low carb vegetables. This will turn your nutritious low carb vegetables into something heavy.

There are instances in your low carb cooking when you can use only one of the low carb vegetables to give you a magnificent dish that looks mouth-watering. This type of low carb recipe will call for only a low carb vegetable like an eggplant. This vegetable is very versatile and you can use it in very many ways.

When you make up your mind to eat low carb vegetables in this way, you take your cooking experience into another dimension of good food. The many low carb recipes that you can find on the Internet, will let you make great dishes with your low carb vegetables. After all, low carbohydrate just means eating other types of vegetables and showing your taste buds low carb meals.

About the Author:

Do you need to lose those excess pounds quickly? Well, take a free look at Low Carb Vegetables, by visiting our resource called The Atkins Diet Plan

Delicious Cod Fish Recipes

By James Swelling

All cod fish dishes are good to tasty, well being and simple for dinner. Good news is you can prepare many different dishes using it - deep frying, baking etc. These can be done with or without vegetables. Also adding items according to your taste and leaving out others make it a perfectly exclusive and an appetizing serving. There can be no mistake in creating a dish with cod fish.

Before deciding on which dish to prepare, think of what you require. Cooking for diet control? No frying as it is not good. For a tasty dish, conjure up a veggie / pulp assortments formula. A simple option is an all bones recipe without adding any topping or other component.

Preparation time plays a major role on deciding which dish to opt. When you want it quickly, there would be no time to marinate the fish with sauces. Before finalizing the suitable dish, look through the duration of preparing all cod fish dishes. Make up your mind if you want refrigerated or fresh pieces.

This recipe is just one of many you can make for all. It tastes like what you may have at a diner or inn being easy to make and low-priced; a simple recipe entailing tomatoes and cheese, and just bare bones.

To begin with, you need to know the constituents necessary: 1 1/2 pounds of frozen cod fillet, 1 teaspoon of butter, salt and pepper, four sliced tomatoes, Swiss cheese (as much as you'd want on the fish), and 1/2 cup of half and half.

First take away skin and bones of the cod fish. Using a kitchen wrap, dry the fish. Preheat the oven at 375 degrees. Melt the butter and coat the fish with pieces of tomato. Now, dust the cod fish with cheese desirably and add the cream. Take a dish and grease it with butter and the contents. Remove it after 25 minutes or if the fish starts to chip.

You can definitely replace many of these. For example, if you hate Swiss cheese, go ahead with cheddar. If you despise tomatoes, try using green peppers instead.

About the Author:

If you want to read more about recipes, just visit our hot recipes website. It's full of wonderful homemade recipes for you to enjoy

How To Use Dairy Produce: Part 3 - Eggs

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, dried eggs being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is not 'off'. If you wish to separate the white from the yolk, tip the contents back and forth between the two egg shell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate - a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the prevalence of salmonella. One method, given here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was also often added.

Cooking Eggs: eggs must be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, ruining its texture.

Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3" (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.

About the Author:

For deliciousgourmet Traditional Welsh Recipes, go along to our website at http://welsh-recipes.the-real-way.com/

The Traditional Use Of Dairy Produce: Part 2 - Cheese

By Owen Jones

The Basic Preparation Food: Dairy Products.

HARD AND SOFT CHEESES

Cheese is manufactured from milk which has been naturally or artificially turned sour. The first method is achieved by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk's natural sugars into lactic acid. The second method is effected by adding an agent, usually rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world's Cheddar cheese now derives from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author:

For deliciousgourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/

How To Use Dairy Produce: Part 1 - Milk

By Owen Jones

The Basic Preparation Of Foodstuffs: Dairy Products

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing 'why' we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk is known as 'nature's perfect food', because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If the milk is not be preserved in the receptacles in which it was bought, transfer it into a clean bottle, which has been rinsed with cold water. A warm container will cause milk to stick to the sides and go off more quickly. You should always keep milk in the coolest place in the larder and always keep it covered. it is good to remember that draughts occur most often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the receptacle in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which dissipates the heat, ensuring that the receptacle remain cool. Keep milk away from strong-smelling foods, as it absorbs odours easily. Never mix new and old milk together.

Sour Milk: Milk straight from the cow is a little alkaline, but as time passes, lactic acid is created and it becomes what is called 'sour'. Pasteurizing or scalding the milk slows down this process. Milk which is 'on the turn' can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still retains a lot of its goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This is simply evaporated milk to which sugar has been added before being placed in its container. Sugar acts as a preservative and will preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

About the Author:

For deliciousgourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/

Chocolate for Health? Be Sure It's The Right Kind!

By Gloria Thornton

We'll all cherish the day we learned chocolate was good for us. Maybe a few naysayers still remain skeptical, but study after study is proclaiming the health benefits, both mental and physical, of chocolate. Even the Life Extension Foundation includes chocolate extract in their flagship vitamin formulas. Many folks are switching from their daily dose of coffee to a cup of hot chocolate. It's an antidepressant, an antioxidant, its full of vitamins and minerals, it improves sex drive, AND it tastes good. Really good. So what is the best way to get the health benefits? Is it as simple as eating cases of your childhood favorite chocolates? As you might have thought, there are considerations when indulging in chocolate as a regular part of your diet. But it can be done! Let's see how...

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits, but its the crucial point for anyone interested in bettering their health naturally. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.

Energy and stimulation is at the heart of the chocolate experience, but many people are sensitive to chocolate's effects. There are however, significant differences in the alkaloid structures of raw and roasted chocolate. Raw chocolate's stimulation comes primarily from theobromine, which has little anxiety producing effects. Studies by natural wellness professionals and user reports both note that while commercially prepared dark chocolate has a very stimulating action that caffeine sensitive individuals may find too strong, an equivalent amount of raw cacao does not. The stimulating effects are reported mild, gentle, and without a 'crash' that is often associated with caffeine. A reason for mothers to think about creating their own raw chocolate treats for their children, too. The jury is still out on the actual amount if caffeine in raw chocolate; some investigators have found none, some have found small amounts in the 'skin' of the cacao beans, and others of found only small amounts in beans that have fermented somewhat (an indication of a lower-quality cacao). Either way, if you've refrained from chocolate because of it's caffeine content, raw cacao may just be your answer to enjoying this treat again.

The really big news about chocolate has been it's antioxidant profile. Chocolate contains significant amounts of polyphenols -- the same important antioxidants found in green tea, red wine and green apples -- but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with B-vitamins in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.

Convinced? Ready for a little raw chocolate power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like dried fruits. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook the chocolate, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw chocolate (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, one to two teaspoons raw dark agave nectar (a low-glycemic index natural sweetner) and one to two teaspoons of Coconut oil in a blender. Add eight to twelve ounces almost-boiling water and blend for ten seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.

There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Raw chocolate bars for your family are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively and naturally benefiting your health.

About the Author:

More on the healing effects of essential oils can be found at anandaapothecary.com/essential-oils.html.

Delicious Comfort Food - Meat Lasagna

By Mike Sasaki

Who doesn't love comfort food? Comfort food makes you feel great, but why? Maybe, it reminds you of your childhood and eating delicious meals with your family after an afternoon of playing with your friends.

What are your favorite comfort foods? Here is a list of the Top 25 Comfort Foods: Apple Pie, Baked Beans, Banana Pudding, Beef Stew, Brisket Pot Roast, Chicken & Dumplings, Chicken Pot Pie, Chicken Soup, Chili, Chocolate Chip Cookies, Corn on the Cob, Fried Chicken, Gelatin, Green Bean Casserole, Hot Dogs, Ice Cream, Macaroni & Cheese, Mashed Potatoes, Meatloaf, Potato Salad, Pumpkin Pie, Shepherd's Pie, Spaghetti, Tomato Soup, and Tuna Casserole.

Now, this list contains a lot of comfort foods that I'd never eat, but it is a good list. The one comfort food that seems to be missing is: Meat Lasagna. I absolutely love meat lasagna. I don't know anybody that dislikes a good meat lasagna. The ingredients are so delicious individually and when combined in a meat lasagna, it's the ultimate comfort food.

Served with a slice of garlic bread, you'll be full and happy in no time. You can substitute ground beef with ground turkey and you can add more cheese or less depending on what you prefer. You can also add red pepper flakes to give your meat lasagna a nice kick.

The great thing about lasagnas is that you can eat it for lunch the next day and it seems to just get better because the lasagna squares come together and the ingredients combine nicely.

It is surprisingly easy and quick to make and it looks like you've been in the kitchen for hours. Also, with 1 large meat lasagna you can feed a family of 6, easily.

Stop delaying and get into the kitchen? Grab your ingredients and you'll be done in no time.

About the Author:

Try RecipeMatcher's delicious Meat Lasagna

Tips For Picking The Best Waffle Makers

By Terry L. Jones

Waffle makers can be purchased within any budget or price range these days. They come in a variety of models with tons of different features, so how do you select the right one for your needs? The following criteria will help you determine which type of waffle machine you need and how much you should pay to get it.

Watts of Power: Any kitchen appliance with a heating element will have more capabilities with more power. Lower priced models tend to have lower watts of power, which limits their cooking abilities. For a small household or someone who makes waffles only occasionally, these lower watt models may be perfect.

For those who want to make larger batches of waffles or who will use the machine all the time, a higher watt model will be more suitable.

Capacity of the model is another concern. You can find very small models that only make a couple waffles at a time as well as very large professional models that will make large batches at a time. The size of your family or number of people you will often be serving at one time will determine which capacity you need.

Shape: Waffles today come in a variety of shapes. Most makers are either square or circles, but you can purchase a traditional heart shaped model as well. For many people this is not going to matter too much, but if you have a preference make sure to look around in your price range before you make a final purchase.

Price Range: The market carries these machines at a very wide price range. You could walk into virtually any store right now and find a very simple waffle maker for $20 or maybe even less. Or, you can look around online and find them well over $100. For most consumers looking to add this appliance to their home, a model in the $30 to $50 range will be suitable.

It is true that you get what you pay for when it comes to making waffles. Professional grade machines with steep price tags will make better waffles and last much longer than lower priced models intended for every day home use. Yet, for most people the expense and high quality of that type of machine is unnecessary.

In order to determine the best waffle makers for your needs, keep all of the above factors in mind. Give your own answers according to your own needs, and then look online for models that meet all of those needs. For most people, there will be suitable models from a variety of different price ranges, which makes it easy to pick one according to your price range.

About the Author:

Looking for a mickey mouse waffle maker? Then go to the authors website and learn everything you need to know including cleaning waffle makers quickly and easily.

The Traditional Use Of Dairy Produce: Part 2 - Cheese

By Owen Jones

The Basic Preparation Food: Dairy Products.

CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world's Cheddar cheese now derives from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

Cheese is typically served in Europe with a salad or/and bread and is often served after or instead of the sweet course. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein content, but when melted, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be rendered more digestible by:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, thus causing extra digestive juices to be released.

3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.

4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins more easily digestible.

About the Author:

For the finest gourmet Traditional Welsh Recipes, please visit our website at http://welsh-recipes.the-real-way.com/

Make Cooking Fun and Easy With The Cuisinart Duet

By Vivian Potter

Why purchase 2 separate appliances when you can get the benefit of both a blender and a mixer in the Cuisinart PowerBlend Duet? In a point when most people are looking to save money and make smarter investments, opting for a dual-purpose appliance is a smart choice. Not only will you economize ; you will use less space. And, you'll probably use this product more than if you purchased them individually.

The ingenuity of this product is the interchangeable base. The base features a seven-speed touchpad control for turning the machine on and off, pulsing, stirring, chopping, mixing, pureeing, food processing and crushing ice. The base fits both the standard 56-ounce glass blender jar and the three-cup food processor work bowl. The base also features convenient push-in twine storage capability. The appliance is easy to wash also because all the removable parts are dishwasher safe. And, the Cuisinart PowerBlend Duet is backed by a limited three-year warranty.

The Cuisinart PowerBlend Duet is so versatile that you could use it to prepare a complete meal. To show this, we are going to use recipes thanks to Cuisinart.com. For a dinner, you could prepare Butternut crush Soup with Leeks, Asian Slaw with Peanut Dressing and a Go Green Smoothie. And, with a name like Cuisinart you know that this appliance will be part of your kitchen arsenal for years to come.

Butternut Squash Soup with Leeks

Ingredients:

2 garlic cloves 2 small or 1 medium leek, about 5 ounces, rinsed well and cut into 1-inch pieces 2 pounds butternut squash 1 teaspoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 3 cups low sodium chicken broth 1/4teaspoon ground nutmeg 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream (optional)

Instructions Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to tightly chop. Scrape the work bowl. Add the leeks and heartbeat to chop, about 10 beats.

Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, whisk in the sliced leeks and garlic. Sweat the plants over medium low heat in order that they become soft. Stir occasionally so that they do not pick up any color.

While the leeks are cooking, replace the cutting blade with the cutting disc assembly. Peel and seed the squash ; cut to fit the feed tube. Cut the mash.

Add the sliced squash into the stockpot with the leeks and garlic ; stir well. Add the salt and pepper. Cook for a further 5 mins.

Add the wine to the pot. Bring to boiling point and let the wine reduce by half. Add the chicken broth and nutmeg. Bring soup to a low boil. Lower heat and let simmer until crush is terribly soft and is simply pierced with a knife, about twenty mins.

Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half of the cooking liquid to a clean pot and reserve. Insert the metal blade. In two batches, add the solids to the Kenwood and process to pure, two to 3 mins. Scrape the work bowl to insure the mixture is homogenous. Return the pured solids to the cooking liquid and stir to incorporate. Add the lemon juice. Whisk in reserved cooking liquid to obtain desired consistency. Taste and adjust seasoning. If using the heavy cream, mix in last and bring to a simmer.

Asian Slaw with Peanut Dressing

Dressing: 1/2 cup toasted unsalted peanuts 2 garlic cloves 6 slices of fresh ginger, peeled, each about the size of a quarter 4 tablespoons natural style peanut butter 1/3 cup plus 1 tablespoon rice vinegar 1 tablespoon granulated sugar 2 tablespoons + 1 teaspoon hoisin sauce 2 teaspoons sesame oil 2 teaspoons low-sodium tamari or soy sauce 2 tablespoons vegetable oil

Salad: 4 ounces carrots, peeled and trimmed to fit the feed tube horizontally 4 ounces red radishes, washed, ends cut flat 1 broccoli spear, washed, flowerets trimmed and reserved, stem peeled 3 green onions, trimmed, cut to 4-inch lengths, include tasty green tops 1 red bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 1 yellow bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty & tender) 4 ounces snow peas, trimmed

Instructions Insert the metal blade. Heart beat to chop the peanuts, about ten times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to cut. Scrape the work bowl ; process five seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process till smooth, about 10 seconds. Scrape the work bowl. With the machine running, add the oil in a regular flow through the little feed tube. Process until emulsified, about 10 to fifteen seconds. Remove and reserve. The dressing may be made up to several days ahead. Cover well and refrigerate. Permit to sit for 30 mins at room temperature before using.

Clean the work bowl. Insert the shredding disc. Organize the radishes in the huge feed tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the trimmed and broccoli stem in the tiny feed tube and shred. Transfer the shredded veggies to a giant bowl.

Insert the cutting disc. Organize the green onions in the tiny feed tube and cut. Organize the peppers in the large feed tube, cut side down and cut. Organize the Napa cabbage in the feed tube, cut side down and slice. Organize the bok choy in the feed tube and cut. Transfer the cut veggies to the bowl with the other veggies. Add the snow peas and throw the veg to combine. Pour the dressing over the plants and toss to coat well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.

Go Green Smoothie

Ingredients:

1 Cup Orange or Apple Juice 2 Kiwis, cut into -inch cubes (3/4 cup cubed) 1 Cup Honeydew melon, cut into 1-inch cubes 1 Cup fresh pineapple cut into 1-inch cubes

Instructions:

Place all ingredients in order listed into the Cuisinart Duet blender cup. Pulse for 30 to 40 seconds or until blended to preference. Enjoy immediately.

About the Author:

Cooking with the Cuisinart SmartPower Duet is easier than ever. Get the power of two appliances in one convenient counter top tool. You may be surprised at how easy it is - you'll remember why you love to cook! And you'll love the savings on the Cuisinart Duet here!

Cool Dinner Party Trick - Make Ice Cream In A Plastic Bag

By Mia Kane

I love to make Ice Cream. All sorts and every type of method. This method makes just one serving, but it's really great especially if you get kids involved. I have also done this at a dinner party, getting my guests all making their own serving. Very cool. (You don't know my friends). It's also great if you are babysitting some kids and don't know what to do with them. They really love this.

What you will need to have ready for this.

1/2 cup milk .You can use cream but milk is fine here too, and keeps it that bit healthier, even better would be to use half fat milk.

About a tablespoon of sugar.

1/4 teaspoon of vanilla extract, chocolate syrup, or cocoa powder.

Ice. Fill up your ice trays the day before, or if you forget, just nip out and buy some, it's cheap.

Salt. Rock salt is best, this can be bought. However you can also use household table salt.

2 plastic bags. I quart sized and 1 gallon sized. Remember you can improvise with this. It's just a rough guide.

Music that you can shake and move your butt to. Or just your kids favorite music.

So now let the games begin.

Take the sugar, flavoring that you have chosen and milk, and mix them all in a suitable bowl well. Then put them into the smallest bag. Seal up that bag well and good so that the mix will not under any circumstances escape.

Put the Ice (about 2 quarts) into the bigger bag with the salt. As a rough guide the big bag should be about half full with the ice and salt.

Ok so the technical bit. Take the little bag and fit it into the larger bag. Now here is where you need to be careful, remember both bags should be sealed really well as your ice cream is ruined if the mixture from the small get into the large ok?

Now put on some great music and shake those bags, shake them and agitate them and massage them, (be careful not to split them). You can do this for between 10 - 15 minutes. In this time your mixture will have turned into solid ice cream. Magic! Now eat and enjoy!

About the Author:

This method is great for kids and parties. However if you want to make larger quantities, and you will be making it more regularly then I really would recommend the use of an electric ice cream maker. Take a look here. I can use this site and recommend it.IceCreamMachinesReviewed

Crock Pot Recipes - So Easy and So Delicious

By Mike Sasaki

Tired of spending too much on your monthly food budget? Don't you want to save money by cooking at home and spend less time in the kitchen?!

Cooking slower can actually help you go faster and spend less time in the kitchen in the long run. Make sense? When you prepare a crock pot meal in the morning (or the night before while you watch tv), the food will be ready when you get home.

Here are my top reasons to buy a crock pot and start slow cooking again.

1. Save money. Starting a meal in the crock pot in the morning can save you from the temptation of grabbing fast food during the evening family rush hour. Save those fast food bucks for a meal out at a nice restaurant on the weekend when you have time to sit and enjoy it.

2. Save money. This reason's so nice we said it twice. Crockery cooking can make less-expensive cuts of meat tender and delicious.

3. Save time. Cook when you have more energy and less stress. Have your food ready and waiting for you rather than the other way around. Youll also save time on clean up. After the meal, you'll have just one pot to wash. If you have a crock pot with the removable crockery liner (and you really should), clean up is extra easy.

4. Eat healthy. It doesnt take a nutritionist to know that a meal of meat and veggies with a green salad on the side is going to be better for your body than another frozen pizza.

5. Keep your kitchen cool and your food hot. You won't have to heat up the whole house just to roast a chicken or cook a pot of stew. The crock pot also frees the oven and stove for other foods when you're cooking a big meal. Whatever you do, don't peak inside your crock pot by opening up the lid. That'll ruin your meal!

About the Author:

Try amazing crock pot recipes with RecipeMatcher.

Chocolate IS Healthy If You Eat The Right Kind

By Michelle Allen

Almost daily in the news we see reports of chocolate's health benefits. It's a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn't seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn't we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you'd like to learn how to have a healthy dose of chocolate daily, read on...

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits, but its the crucial point for anyone interested in bettering their health naturally. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.

Energy and stimulation is at the heart of the chocolate experience, but many people are sensitive to chocolate's effects. There are however, significant differences in the alkaloid structures of raw and roasted chocolate. Raw chocolate's stimulation comes primarily from theobromine, which has little anxiety producing effects. Studies by natural wellness professionals and user reports both note that while commercially prepared dark chocolate has a very stimulating action that caffeine sensitive individuals may find too strong, an equivalent amount of raw cacao does not. The stimulating effects are reported mild, gentle, and without a 'crash' that is often associated with caffeine. A reason for mothers to think about creating their own raw chocolate treats for their children, too. The jury is still out on the actual amount if caffeine in raw chocolate; some investigators have found none, some have found small amounts in the 'skin' of the cacao beans, and others of found only small amounts in beans that have fermented somewhat (an indication of a lower-quality cacao). Either way, if you've refrained from chocolate because of it's caffeine content, raw cacao may just be your answer to enjoying this treat again.

The really big news about chocolate has been it's antioxidant profile. Chocolate contains significant amounts of polyphenols -- the same important antioxidants found in green tea, red wine and green apples -- but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress - ccording to Dr. Gabriel Cousens, serotonin is literally our "stress-defense shield." Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the 'love hormone' and Anandamide the 'bliss chemical'.

Need more be said? Ready for some recipes? The simplest means of eating raw chocolate is snacking on cacao nibs. These are small pieces of cacao beans that mix well with natural granolas or dried fruit. To really get the most benefits, and for the most delicious raw chocolate creations, find yourself a source of raw organic cacao powder. The powder can be added to any drink, or easily made into bars, drops or other shaped candies. The hands-down most common preparation of cacao powder is the hot chocolate drink: Put one heaping tablespoon raw cacao powder, one teaspoon raw agave nectar, and one teaspoon high quality coconut oil in a blender (note that coconut oil quality varies greatly - a good coconut oil should taste pleasant by itself and have no chemical or rancid flavor which would otherwise be noticed in your chocolate drink). Add eight to twelve ounces of hot (but not boiling water) and blend at low speed for about ten seconds. That's it; Chocolate magic that's easily adjusted to your tastes -- experimenting in whatever way comes to mind is highly encouraged.

There are lots and lots of recipes out there, and great reading on raw chocolate's health benefits and preparation. You'll cacao powder often combined with other super nutritious foods in smoothies and good-for-you deserts. Natural organic candies start with the same ingredients as the drinks, but without the liquid. Just make a paste, adding pecans, coconut shavings or whatever you like, and chill to harden. As you're not baking anything, there's little to go awry, and really, so many possibilities. By using raw chocolate, you'll open up a whole new world of cooking for yourself and your family -- and if you hadn't before, you might just find yourself really motivated to treat yourself to natural health and wellness.

About the Author:

The author has made available much information about aromatherapy, such as using lemon oil and other organic essential oil.