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World Salt Awareness Week

 

This week is “World Salt Awareness Week”


 
World Salt Awareness Week“World Salt Awareness Week” is held from Monday March 11th to Sunday 17th March. This year’s theme is Less Salt Please, showing how you can reduce the salt in your diet without compromising taste and flavour. For more information visit World Action on Salt website.

When it comes to awareness about salt (sodium) consumption, most of us know that consuming too much salt can hurt our health. “Too much sodium raises blood pressure, which is a major risk factor for heart disease and stroke,” says CDC Director Dr. Thomas R. Frieden

But for many people, the awareness stops there; they don’t realize where most of the salt they take in is coming from. Is it the salt shaker on the table or by the stove? Is it the salt that naturally occurs in foods? These are indeed the source of some of the salt Americans consume, but the greatest amount—about 65 percent–comes from packaged foods and restaurant items.

According to the CDC, 10 types of foods are responsible for more than 40 percent of people’s sodium intake: luncheon meats such as deli ham or turkey; pizza; poultry; soups; cheeseburgers and other sandwiches; pasta dishes; meat dishes such as meat loaf; and snack foods such as potato chips, pretzels and popcorn; and breads and rolls, which in themselves are not too high in sodium until you consider the amount that we typically eat of these products.[1]

You can lower your sodium intake by eating fresh, unprocessed foods, and reading product labels to select those lower in sodium. Talk to your healthcare provider about your sodium consumption. To learn more, visit cdc.gov/salt [2]
 
 
 
 
 
Source:

[1] March 11- 17 is World Salt Awareness Week 2013 rosecrest.org Copyright © IlluminAge AgeWise, 2013
[2] Salt Awareness Week 2013 heinzsight.com.au
 
 
 

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The FastDiet

 

the fast diet cover
 
 
The “fast diet”, does it work? Is it possible to eat normally for five days a week then fast, not in the traditional sense, for two days and become slimmer and healthier as a result? Will this diet really reduce the risk of diabetes, heart disease and cancer?
 
 
 
 
Well if you believe the studies than the simple answer is Yes. Just by limiting your calorie intake for two nonconsecutive days each week, 500 calories for women and 600 for men, you’ll lose weight quickly and effortlessly with the FastDiet.
 
the fast diet cust reviews

Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University.

This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life, featuring:

• Forty 500 and 600 calorie meals that are quick and easy to make

• 8 pages of photos that show you what a typical “fasting meal” looks like

• The cutting-edge science behind the program

• A calorie counter that makes dieting easy

• And much more.

Far from being just another fad, the FastDiet is a radical new way of thinking about food, a lifestyle choice that could transform your health. This is your indispensable guide to simple and effective weight loss, without fuss or the need to endlessly deprive yourself.


 
the fast diet  1
 
 
 
The FastDiet: Lose Weight, Stay Healthy, and Live Longer with the Simple Secret of Intermittent Fasting [Hardcover]

by: Michael Mosley (Author), Mimi Spencer (Author)

Amazon Price: $13.20
Kindle Edition: $10.99


 
 
 
 

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February 23 – National Banana Bread Day

 

Banana Bread Day, Sweet!!!


 
banana-bread-thumb17224425

Go bananas over this sweet, sweet bread because today is National Banana Bread Day! There’s no better way to celebrate “National Banana Bread Day” than by baking a quick loaf. Celebrate with others around the nation with this delicious baked good.

Banana bread is a sweet, cakelike bread which contains mashed bananas. Banana bread is a quick bread which typically uses baking soda as the leavening agent instead of yeast. Rather than dough, the bread is baked from a thick batter, which does not require kneading.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s (and appears in Pillsbury’s 1933 Balanced Recipes cookbook). The first banana bread recipe was thought to have been created by William Swanson. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits and nuts.

Banana bread is very popular at bake sales and has become one of the most common items for sale for breakfast in cafés in Australia but the loaf is often less dense than in North America.
 
 
 

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February 9 – Pizza Pie Day

 

Today is Pizza Pie Day


 
Mamma's Brick Oven Pizza - Pepperoni PizzaIt’s Pizza Pie Day and the obvious way to celebrate would be to order a pizza or bake one of your favorites.

I had a taste of three different kinds homemade pizza on Super Bowl Sunday and they were all fabulous. So today I think everyone should celebrate by making their own pizza. It’s not hard just time consuming, but so worth it. You can get pizza dough at Trader Joe’s or try your regular grocery store.

I’ve found some recipes for you. From a Pepperoni Pizza to a Mu Shu Pork Pizza, click through to find a pizza that will tickle your taste buds.

Make it a family night! Have fun.
 
 
 

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February 9 – National Bagels & Lox Day

 

Today is National Bagels & Lox Day!


 
Smoked Salmon @ UrthLox are thin slices of cured salmon which are usually paired with a bagel, cream cheese and capers and is an iconic Jewish-American dish.

Originating in Poland in the 17th century, Jewish families ate bagels at the end of the Sabbath on Saturday evenings. Bagels symbolize the circle of life with Lox symbolizing the saltiness of tears.

The Mid-1800’s the transcontinental railroad shipped salted salmon to the East coast and saw Lox become a popular sandwich filling.

Celebrate this day by partaking in a great Jewish-American tradition. Enjoy a tasty bagel topped with cream cheese, lox, red onion, and capers with maybe a tomato or two!
 
 
 

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January 22 – National Blonde Brownie Day

 

National Blonde Brownie Day


 
 
blonde_brownies_012__

If you’re looking for something to do today take a walk on the wild side and munch on some blonde brownies.
 
So since blonde brownies aren’t the “normal” brownie we all know and love, they get their own holiday and that’s today!
 
 
This light-colored treat was actually invented in Upper Sandusky, Ohio and there’s a reason why they’re so light. Normally cocoa is added to give a brownie it’s dark brown color and familiar taste, but there is no cocoa in blonde brownies. They contain a good amount of alternate sweetness instead, brown sugar! So these brownies should still satisfy your sweet tooth.
 
 

Blonde Brownie recipe

-Author Unknown

 
 
These brownies also contain baking powder, baking soda, brown sugar, salt, butter, flour, eggs, vanilla and whatever else you’d like to add. Most people like to add white chocolate or chocolate chips to their blonde brownies as well as nuts, toffee and coconut. You can get really creative with these brownies.
 
 
 

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January 20 – National Cheese Lover’s Day

 

Today is National Cheese Lover’s Day!


 
Happy National Cheese Lover’s Day! How will you pay homage to the fromage?

Think of all the things you like to do with cheese: Macaroni and cheese. Grilled cheese. Cheesy potatoes. Cheesecake. With over 900 varieties and seemingly endless possibilities, there’s no wonder it rates its own special day.

A day of celebration for those who “Hanker fer a Hunk o’ Cheese. This brought back memories so I just had to post it.

The Origin of Cheese

Cheese is believed to be one of the oldest processed foods. There is evidence that it has been around nearly as long as humans have been domesticating milk-producing animals like cows and goats. Some of the earliest records of cheese originated with the Sumerians, who recorded cheese making and consuming around the time they invented written language, around 3,500 B.C. The secret is to separate the protein called casein from the milk, transform it into the solid form called curd, and separate it from the liquids, called whey. In fact, Little Miss Muffet’s favorite dish is a basic form of cottage cheese that still has some whey in it.

The Romans believed that cheese making could also be an art form and experimented with the process by adding herbs, spices and vegetable extracts. Later on, monasteries took on most of the cheese-making duties and many of today’s popular cheeses were developed by monks. The cheese-making process migrated to the United States, where the first recorded dedicated cheese making factory was opened in the mid-19th century.

Since we can’t have the day off, we’ll have to find other means to celebrate.

A small handful of suggestions…
 
Baked Fontina
 
A beer and gruyere skillet fondue

Ingredients

1 1/2 pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette
 
 
 
 
Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

 
Healthy Grilled Cheese
 
grown up grilled cheese

Ingredients
 
2 pieces of a hearty whole wheat bread
1/2 small avocado, sliced
7 small peppadews (tomatos can be substituted)
3 tbsp of crumbled goat cheese
2 to 3 oz. of low sodium oven roasted turkey breast (thinly sliced)
Cooking oil spray
 
 

Directions
 
Sprinkle half the goat cheese onto each slice of bread.

On one piece of bread pack on your avocado and on the other put the turkey. You’ll want to press the avocado and turkey into the goat cheese so it sticks together.

You don’t put the pieces of bread together! Instead you spray your skillet with some cooking oil and turn the heat up to medium high.

After it’s heated, put both halves into the pan and rub them around in the cooking spray so it coats the bread evenly.

After about 3 minutes the bread should look toasty and golden. At this point you’ll want to take the halves off the stove and break apart the peppadews and lay them on top of the avocado. If you’ve never had a peppadew, you’re in for a treat.

Now you’ll have all your ingredients on the bread, pick up the side with the turkey and turn over on the avocado/peppadew side. The turkey will stick to the goat cheese so it won’t fall off!
 
 
And last but not least, have some friends over to celebrate “National Cheese Lovers Day”
 
a wine chocolate and cheese party

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January 17 – Hot Buttered Rum Day

 

Warm yourself up with this sweet spin on rum.


 
Hot buttered-rum-600x420A cocktail made with boiling water, sugar and spices is traditionally referred to as a “toddy,” and made with whiskey or sherry. Warm alcoholic beverages such as glogg, mulled wine and toddies originated in Northern Europe, where beer, cider, wine and spirits were mulled with sugar and spices to add some cheer to cold winter days.

Hot buttered rum is a toddy (specifically, a rum toddy). Toddies can be made of any spirit—bourbon, brandy, tequila, Scotch and other whiskeys are popular.

Hot buttered rum was a favorite in Colonial America. Rum is a New World spirit, made of molasses, a by-product of sugar refining. Distilleries in the Colonies were making rum from the molasses by the 1650s, and “hot buttered rum” joined the toddies and nogs of English tradition (a nog is a beverage made of beaten eggs).

Hot buttered rum is traditionally made with dark rum, which has been aged in oak barrels to develop a deeper, molasses flavor. You can use light rum or spiced rum for a milder or spicier flavor, respectively. Dark rums can also be drunk straight.

You may see photos of, or recipes for, creamy toddies, which add cream or ice cream to the basic recipe. These are new interpretations, not traditional toddies, which were not cream beverages.

Hot Buttered Rum Recipe

Ingredients Per Serving:

1 small slice unsalted butter, softened
1 teaspoon light brown sugar
1 pinch each allspice, ground cloves, cinnamon and nutmeg, as desired
2-3 ounces dark rum
Boiling water
Optional garnish: cinnamon stick, lemon wheel, star anise

Preparation:

Place the butter, sugar and spices in an Irish coffee glass, glass mug
or other mug. Cream together (muddle).
Add rum (three ounces for a stronger drink).
Add an equal amount of boiling water. Stir well.
Garnish as desired. Serve immediately.

If the drink is too strong for your liking, add more boiling water.

Hot Buttered Rum Batter

The mixture of butter, sugar and spices is referred to as the “batter.” It can be made in advance, with rum and boiling water added as the drinks are requested. For a larger recipe:

Mix 1 stick unsalted butter, 1 cup light brown sugar (you can add more—up to 2 cups—for a sweeter drink), 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and a pinch of ground cloves. Cream ingredients in a bowl and refrigerate, covered.

Per cup, add 2 tablespoons of the mixture into the Irish coffee glass or mug, then top with 2-3 ounces of rum and an equal amount of boiling water. Stir well, garnish as desired.
 
 
 
 

Categories: Food & Drink, Holidays, Homemade, Winter | Tags: , , , , , , | 9 Comments

January 16 – International Hot & Spicy Food Day

 
spicy-foods-300x264
 
Could you use a little more spice in their life? Well today is “International Hot & Spicy Food Day”. Eating spicy food actually has excellent health benefits.

Celebrate “International Hot and Spicy Food Day” by adding a few peppers and hot sauce to your food.
Use the Chile Pepper Cheat sheet to make sure you can handle the heat in any recipe.
 
 
 
 
CHILE PEPPER CHEAT SHEET

Chili pepper
Pick Your Pepper
 
 
 
 
The Scoville scale measures a chile’s heat. We’ve rated the perfect peppers from mild poblanos to hot habaneros.

Check out these Hot & Spicy recipes
 
 
 
 

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January 15 – National Strawberry Ice Cream Day

 

Today is National Strawberry Ice Cream Day!


 
Fresh-Strawberry-Ice-CreamIce cream in January? Really? Normally eating ice cream in January would be ok on the west coast, but this year OMGosh it’s cold. Even with the cold weather outside, it won’t stop us from observing National Strawberry Ice Cream Day!

Have you ever noticed fast food chains feature vanilla, chocolate, and strawberry flavors of milkshakes? That’s because the three top flavors of ice cream are vanilla, chocolate, and strawberry, Neapolitan ice cream would be a smart choice for those who can’t make up their minds!

Of all the flavors of ice cream, none shows a greater difference in quality and taste between store-bought and homemade than strawberry.
 
A Couple of Fun Facts:

  • Dolley Madison served strawberry ice cream at President Madison’s second Inaugural Ball in 1813
  • One of the earliest documented uses of strawberry ice cream comes from 1744 when Maryland’s Governor Thomas Bladen began serving strawberry ice cream to impress dignitaries and other house guests.
  • In a survey conducted by the International Ice Cream Association, strawberry is the third most popular ice cream flavor, favored by 5.3% of the population.
  •  
    SUGGESTION: Make your own ice cream! You can use the ice cream recipes below.
     
     
    Feel free to use an ice cream maker if you have one or use one of the non-machine methods below:
     
     
    Easiest Ice Cream Ever

    Ingredients: 2 cups buttermilk and 1.5 cups strawberry jam

    Directions: Stir the buttermilk into the jam. Pour into a freezer tray and freeze. Cut into chunks and place into a chilled mixer bowl. Whip until fluffy. Return to tray and cover & freeze until firm. Spoon into sherbet dishes and serve, using crushed strawberries and mint as a garnish (optional)
     
     
    Even Easier Strawberry Ice Cream

    Ingredients:

    • 2 1/2 cups very cold light cream (or half-and-half)
    • 1/2 cup sugar
    • 2 tablespoons fresh lemon juice
    • One 1.25 pound package unsweetened strawberries, frozen

    Directions: Put all the ingredients in the food processor (or bowl) and process (or use hand mixer) until combined, the cream and strawberries forming soft peaks and bits of berry still visible. Put the ice cream in the freezer in airtight container for several hours. Stir once after 2 hours or when edges start to harden. Best served immediately but it keeps pretty well for about a week.
     
     
     

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