Ginger Root

When my cousin visited me two weeks ago, she suggested to use ginger for my chicken adobo. I use ginger with some of my recipe but not with adobo. So I tried it and my adobo tasted a lot better than before.

I remember that one of my Aunts had a stroke. Half of her body got paralyzed and could hardly move her head. My cousins used ginger to rub to her whole body until she was able to move again. What they did was minced the garlic, wrapped it with banana leaves and roasted it to warm the garlic.

With this in mind, I made my own research about this interesting spice and glad I found one from the magazine.

This spicy Asian flavor enhancer (also called ginger root) is actually a rhizome - an underground, horizontal-growing plants stem. Aside from just a zesty accent to baked goods and sushi, ginger contains potent compounds that help quell inflammation, ease nausea and potentially lower blood pressure.

Eat it: To soothe osteoarthritis and rheumatoid arthritis, mince about 1/4-inch slice of fresh ginger and add to your food everyday. Or mitigate hypertension and relieve motion sickness by taking ginger capsule or tincture form. But don't forget to talk with your health care practitioner for proper dosage.

Drink it: Combat a queasy stomach or morning sickness with simple ginger tea. Place one or two 1/2-inch slices of fresh ginger in a mug of hot water. Let steep for a few minutes and drink it. To eliminate gas, sip nonalcoholic ginger beer as opposed to conventional ginger ales, which often don't include any fresh ginger.

Rub it on: When massaged into skin, ginger creates a warming sensation that helps increase circulation, soothe sore joints and relax muscles. Plus, antioxidants in ginger boost skin's ability to fight free radicals.

Source: deliciousliving magazine

Tips on Menu-Making

I got this article from one of my recipe books that I took with me from the Philippines. I bought this book from an Adventist friend way back then but I think these ideas are not outdated still.

Just in case you want to serve yourself and your family a healthy diet, take a look at the following list:

1. Use the Basic Six, also called Food Guide Pyramid, as your guide in making your menu.

2. Try to plan weekly menus. Avoid having the same menu on the same day of the week, week after week.

3. Make use of foods in season. They are fresh, wholesome and inexpensive.

4. Menus should be flexible to adjust to the availability of food supply.

5. For variety, serve foods which have good flavor combination and meals that catch the eye and appetite-stimulating.

6. Plan meals which allow precooking and use of left-overs.

7. Use perishable items first before using those which have longer keeping utilities.

8. Fried foods and rich pastries are hard to digest. They should not be served together in a meal.

9. Milk and fruit juices are more nutritious than and should be given to children instead of tea, coffee or soft drinks.

Chop Suey

When I looked at our refrigerator the other day, I saw the quail eggs that hubby bought from the store. We barely touched them and so I thought that may be it's time to make Chop Suey. We also have the veggies that I need for the recipe. All I need really was just few things to make this different menu for dinner. We have been eating just soup and bread for the past few days now I wanted something else.

Hubby was asking when he saw the food on the table ,with the egg on top, but I just told him to just try it. He had no idea that I was making this dish. I thought that he would not like it because of the shrimp and the eggs. These two things are high in cholesterol but if we just take them in moderation, I think, should be fine.

Here is what you need:

* 3 tbsp olive oil
* 1 onion chopped (medium size)
* 4 cloves fresh garlic, minced
* 3 stalks of celery, cut diagonally
* 2 carrots, cut diagonally in 1 cm thickness (small)
* 1.5 cups shitake mushrooms, cut in strips
* 1 cup broccoli
* 1 cup cauliflower
* 1 cup bean sprouts
* 1/3 cup green beans
* 1 cup snow peas
* 1 cup shrimp, clean and precooked
* 2 cup chicken, cut into bite sizes
* 6 hard boiled quail eggs
* 2 tbsp cornstarch, dissolved in 3 tbsp water
* 1/2 cup chicken stock or water
* salt or soy sauce to taste (I used low sodium soy sauce)

Here is how to do it:
* Prepare chicken meat, remove excess skin and fat.
* Add lemon juice and set aside for 10 minutes to soak the meat.
* Saute garlic in olive oil until light brown and in medium heat.
* Add chopped onions and stir until transparent.
* Add green beans and cover for 2 minutes.
* Then add chicken meat and carrots and cover for 5 minutes.
* Add the water or chicken stock, soy sauce and cover for a minute.
* Add mushrooms, celery, broccoli, cauliflower and cover for 2 minutes.
* Then mix in the sprouts and snow peas and cover for 5 minutes.
* Pour in the dissolved cornstarch and stir to thicken.
* Simmer for 3 minutes or until desired crispiness of veggies is attained.
* Mixed in the quail eggs before serving.
* Serve hot with your favorite noodle or rice.
* Have a Happy Meal!

Pumpkin Pie

This is the first pumpkin pie that I make. I never thought that it would look like this on my first try. I thought it's going to be a disaster but it looks just perfect. Hubby really loves this pie that he keeps bugging me to try to make a homemade one, especially at this time of the year. Now that pumpkin is in season, it's really worth to try. However, to be honest, I used pumpkin from the can which we found at Whole Foods. It's pure and organic. Saves me from the hassle of making my own pumpkin paste, although it's possible, but may be next time I will try it from scratch. We also used whole wheat pie shell.

To make this very simple dessert, here is what you need:

* 1 can Organic Farmer's Market Pumpkin (15 oz)
* 3/4 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/4 tsp ground ginger
* 1/4 tsp ground cloves
* 1/2 tsp sea salt (I used lite salt)
* 1 can sweetened condensed milk (14 oz)
* 2 eggs, slightly beaten
* 1 deep dish pie shell (9"diameter)

Here is how to do it:
* Preheat oven to 425º.
* Put pumpkin and all the spices together in a medium sized mixing bowl.
* Mix slowly just until thoroughly mixed.
* Pour into pie shell.
* Bake at 425º for 15 minutes.
* Then reduce temperature to 350º for additional 35 minutes.
* Thoroughly cool pie before serving.
* Enjoy!

Parade of Antioxidants

Hubby and I are always looking for juices that are rich in antioxidants. Right now, he is using the Pomegranate juice which he always buys at Costco. There was one time that he had Just Black Currant but he could no longer find it.

Just the other day, we read something on the magazine. It talks about the four anti-aging and antioxidant juices of this new age which are derived from anti-aging super fruits in the world.

Acai: This is also called Beauty Berry. This is a rich source of anthocyanins which are powerful antioxidants that are proven to support many age-related conditions. It is said that this berry contains as much as 10 times more anthocyanins than red wine. It also contains flavonoids, phytosterols and omega-9 fatty acids which are all good for hair, skin, and nails as well as the digestive tract.

Noni: For over 2,000 years, Noni has been used throughout the South Pacific as a blood builder, for headaches and immune booster. This powerfully pungent fruit contains over 160 compounds such as bioflavonoids, glycosides, scopoletin and more. Pure Noni is a proven"digestive bitter" that benefits the gallbladder, liver, pancreas, and the entire digestive system.

Goji: These berries are famous in Ningxia Province of China that have 16 times more centenarians than any part of the world. These are also called Happy Berry and has been regarded as the fruit for longevity. The most important active compounds in this fruit is Polysaccharides which are powerful free radical scavengers. With other polyphenolic compounds, these berries are hard to beat for thier ability to support the glands, the skin, the heart and positive mood.
Mangosteen: This is famous in Southeast Asia and India. (I remember we have this fruit also in the Philippines) Within its pericarp (the outer rind) are xanthones which prevent premature cellular aging, support youthful cellular regenerationand support healthy joints and tissues.

Pick now which one fits your system.

Source: deliciousliving magazine

Scrambled Egg with Spinach

This is the picture of the scrambled egg that I took one morning. Hubby loves this so much that he wants to have this every other day. So I always make sure that I have enough left over chicken flakes to last through the whole week.

One time I asked him if he was not tired of it because I have been making this for him regularly. But he said that he likes the taste too much and it gives him the power to start his day right. It has a good effect on his system and never bothers him at all. So I told him that it works well for me too because I can make it in just five minutes.

All I need is to have spinach and green onions in the refrigerator ready all the time. He also loves swiss cheese with the egg. However, I am not really using real eggs but the Best of Eggs that comes in the box. The red color is his favorite Tabasco. I always sprinkle the top with it since he loves the spicy flavor of it.

Chicken Flakes

This simple recipe is hubby's favorite to go with his scrambled egg for breakfast. I patterned this recipe from a Mexican Carnitas which I got from recipe book which we have in the house. We are trying to reduce the use of red meat in our food that's why I use chicken for this particular dish.

The very first time I made this, my great critic said that he liked it. So from then on, I decided to use chicken instead of pork meat. Besides, it's healthier too.

In case you want to try this, here is what you need:

* 2.4 oz of chicken meat (I prefer skinless, boneless chicken thighs)
* 1 onion bulb chopped (medium)
* 1 garlic bulb, clean cloves cut in half
* 1/2 tsp ground cumin
* 2 tbsp sodium-free chicken bouillon
* 3 bay leaves
* black pepper
* salt to taste (optional)
* fresh chile strips to garnish

Here is what to do:
* Place the meat in a heavy pan with onion, garlic, cumin, bouillon and bay leaves
* Add just enough water to cover.
* Bring to a boil then reduce the heat to very low.
* Simmer very gently for an hour or until the water is almost gone.
* Remove the pan from heat, set the meat aside and the cooking liquid.
* Cut or shred the meat into bite-size pieces.
* Add salt and pepper to taste.
* Put the meat in a heavy skillet and brown the meat further to cook out the remaining fat.
*Add cooking liquid and cook further, turning the meat occasionally until the liquid is gone.
* Transfer the meat to a serving dish, garnish with chile strips.
* Serve with rice, refried beans and salsa.

Note: Save the leftover for scrambled egg for breakfast.

Vitamin C

I always have a problem taking Vitamin C supplements. I bought 1 big bottle of it thinking that my body needs it but I ended up giving it to my sisters because after 3 days of taking those soft gels, I had a terrible stomach pain. I developed hyper acidity and I lost appetite. I don't think I need it because the food we are eating contains just what my body needs. There is nothing better than the vitamins we get from eating right.

So what Vitamin C is:

It is called ascorbic acid. This water-soluble vitamin c is found in broccoli, red peppers, brussels sprouts, potatoes and citrus fruits. It's powerful antioxidant activity protects the body from free radical and oxidative damage caused by pollution and sun exposure.

Benefits:

This reduces stress, wards off bruising, protects against infection and colds, and promotes wound healing.

Source: deliciouslivingmagazine

The Good Eggs

My hubby is so picky when it comes to eggs. He always wants me to get the ones that are organic and no artificial hormones. It is not bad at all if we really want to care what we really are eating.

According to the magazine that I read, these hard-shelled wonders are high in protein and cell-building choline (chemical similar to the B-vitamins), low in calories and saturated fat. Research also shows that your morning scramble won't significantly raise cholesterol or contribute to heart disease after all.

So which egg is best?

Brown vs. White: Choosing white over brown (or vice versa) boils down to aesthetics. "There is no nutritional difference as long as the feed is the same," says Hilary Shallo Thesmar, PhD, researcher at the Egg Nutrition Center based in Washington, D.C."Pigmentation depends on the color and breed of the bird."

Organic: USDA Organic egss are produced by hens fed a 100% organic diet, containing no hormones or animal by-products. But watch out: Eggs labeled "vegetarian-fed" and "antibiotic-free" aren't necessarily certified organic. And while organic hens must have some access to the outdoors, USDA Organic does not mean birds are raised in cage-free or free-range environment.

Cage-Free vs. Free-Range: Only 5% of the country's 279 million egg-laying hens are allowed to roam "cage-free" in the coop rather than being confined to crowded pens. "Free-range" hens have access to the outdoors. But because neither label is regulated, the amount of access birds have to the outdoors varies by producer. Search out cartons with United Egg Producers and American Humane Association logos, which indicate that producers met strict standards that require more cage space and better ventilation.

Omega 3 Enriched: Hens fed diets rich in flaxseed and marine algae produce eggs that contain higher levels of omega 3 fatty acids. Omega 3's are not present in egg whites, so you will have to eat the yolk to get the 1.6 grams recommended dailky for adults. Another label - "lutein enhanced" indicates that hens were fed marigold extract, which contains the eye-essential nutrient.

Source: deliciousliving magazine

Maja Blanca

Maja Blanca is a dessert that is very famous in the Philippines. The key ingredients in this recipe are cornstarch, sugar and the very popular coconut milk.

This delicacy always graces the Pinoy table during fiestas, birthdays or any event that is taking place in the family or community. This does not require too much time to make. It's one of the reasons why a lot of people prefer to make this on special gatherings.

This evening, I decided to make one for the family gathering tomorrow. And it did not take me an hour to do it. It's really quick once you have all the ingredients and the tools.

If you want to try this delicacy, here is what you need:

* 1 cup cornstarh
* 1 can condensed milk (14 oz)
* 4 cups of coconut milk
* 1/4 cup peanuts (crushed)
* 1/3 cup corn kernel (drained)
* 1/4 cup dried coconut flakes
* 1/2 tsp vanilla extract
* 1 whole egg ( beat thoroughly)
* 6x8 Pyrex dish to serve as molder

Here is what to do:
* Prepare a non stick pan on the stove big enough to hold all the all the liquids.
* Beat whole egg thoroughly, then dissolve cornstarch on a small mixing bowl with a cup of coconut milk and the egg. Then add dried coconut flakes. It should not be lumpy.
* Put the rest of the coco milk in the pan.
*Add the can of milk and stir thoroughly before starting the fire. Make sure that milk is dissolved to avoid brown crust.
* Put the stove on low heat. Meanwhile, prepare the dish to be used and sprinkle it with half of the peanuts. (Don't forget to stir the milk while preparing the molder)
* When the mixture in the pan starts boiling, pour in the starch mixture,and corn kernel. Stir it until thickened.
* Transfer into the Pyrex molder and sprinkle remaining peanuts on top.
*Let it stand for 20 minutes before putting it in the refrigerator.

Note: You can substitute condensed milk with evaporated milk and 1 cup sugar.

Have a nice try!

Five Antioxidant Powerhouses

If you want to boost your immunity, slow the aging process and fend off serious disease, always remember to take your doze of antioxidants.

Here is the list of 5 Antioxidant Powerhouses which I got from a magazine that my hubby grabbed at Whole Foods:

1. Fruit: Acai (Amazon Palm berries) - This fruit is rich in Vitamin A and C and has twice as much antioxidants as blueberries. This fruit is excellent for smoothies.

2. Vegetable: Spinach - This vegetable is a good source of Beta-carotene which may help to prevent cancer. This also contains lutein that helps protect vision. Cooking makes the antioxidant carotenoids easier for the body to absorb.

3. Nut: Walnuts - Studies show that ellagic acid may be the most potent way to prevent cancer and inhibit cancer cells growth in genetically predisposed individuals. This nuts is ideal for snacking.

4. Spice: Cloves - This spice has allixin flavonoids and has higher antioxidant activity compared with other common spices such as ginger, garlic, mint, pepper and cinnamon. We can use this spice to our favorite recipe. (I love this in my mash potato.)

5. Beverage: White Tea - This has three times more antioxidant polyphenols than green tea and has been known to be 100% more effetive in combating free radicals in our body.

Source - Tyler Wilcox
- deliciousliving

Chili Bean Soup Con Karne

I made this soup last week. This is the second time I made this soup but when I made the first one, I used dry beans and the preparation time was longer.

I still have dry beans in our pantry but I forgot to take it out during the night. So I was forced to think of something else to substitute it. Glad that we have all kind of beans in cans so I thought it would work. And it came out really very aromatic and flavorful. Take it from my hubby's comment.

Again this is a one-dish meal but if you want, you can still eat this with your favorite bread or crackers.

Here is what you need:
* 1.2 lb of turkey ground lean meat
* 1 cup of garbanzo beans (in can)
* 1 can of pinto beans (15 oz) drained
* 1 can of black beans (15 oz) drained
* 1/4 cup of lentils
* 3 medium size red potatoes (cut in bite size)
* 1 medium size carrot (cut in 1 cm cube)
* 1 green Jalapeno pepper
* 6 fresh garlic cloves minced
* 1 large onion bulb
* 2 bay leaves
* 1 tsp Mrs Dash lemon pepper
* 48 oz water
* 3 tbsp extra virgin olive oil
* Salt to taste

Here is what to do:
* In a medium low heat, put the oil in a nonstick pan.
* Saute garlic until light brown.
* Add onion and mix until transparent.
* Stir in the meat and cover until the meat turns brown.
* Add potatoes and cover for 6 minutes.
* Add half of the water and bring it to a boil for about 5 minutes.
* Add all the beans and cover for another 6 minutes.
* Pour in the remaining water and bring it to a boil.
* Add carrots, bay leaves, Mrs Dash and green Jalapeno pepper.
* Cover for 30 to 45 minutes. Lower the heat and stirring occasionally.
* Taste the flavor and do something if it doesn't please your taste buds.
You can add salt if you want.
* Serve hot and enjoy your meal!

Dumpling Noodle Soup with Spinach

We were both working yesterday and I did not have enough time to do a really nice meal for dinner. So I thought of something not new but a very common type of soup and something that I really did have to go to the store to buy the ingredients.

This was it. It was easy and quick and taste so good. This is a kind of a one-dish meal. It has all the carbs that we need for the evening and the nutrients that are easy to digest. Hubby enjoyed it and he even requested for another bowl. He even asked to take a bowl to his work today in addition to his favorite wrap that I made earlier yesterday.

If you want to try my recipe, here is what you need:

* 1 cup of chicken cut into bite size ( already cooked)
* 1/3 cup shrimp (cooked and clean)
* 10 pieces seafood dumpling
* 6 cloves fresh garlic minced
* 1 onion bulb (medium size) chopped
* 3 roma tomatoes chopped finely
* 3 cups of fresh spinach
* 4 oz of Vermicelli bean thread noodle
* 5 cups of water
* 2 tbsp extra virgin olive oil
* 2 tbsp of Mama Sita Sinigang sa Sampalok (Hubby loves this flavor)
* Salt to taste (optional)

Here is what to do:
* Saute garlic in a non-stick pan with olive oil until light brown.
* Add chopped onion until transparent.
* Add tomatoes and wait for a minute. Don't cover.
* Add chicken and shrimp and mix. Cover the pan for 2 minutes.
* Add water and cover again. Wait until the water boils again.
* Put the noodle and cover for 2 minutes
* Stir in the dumplings and Mama Sita flavoring. Then cover for 6 minutes.
* Taste the flavor and add salt if you want.
* Dumping spinach and cover for 2 minutes.
* Serve hot and enjoy!

Note: You can use any noodle that you like.

Time...

Everybody these days is busy with life. Sometimes it is so hard to find time for family to gather and have some nice meal together. It's always work and the never-ending work that is making us go nuts sometimes.

Here is what we need to do:

* Relieve stress and bring your best to work - Electronics is, without question, dominating the world nowadays. Where ever we go expect that we are tagging along with us our laptops, cell phones and other electronic gadgets just to get our job done. Consider taking five minutes for a daily meditation retreat away from all those distraction.

* Sit upright, relaxed and alert - Keep eyes open, with a soft gaze, and place hands palm-side down on thighs. Loosen facial muscles and jaw, leaving mouth open. Breathe normally and calmly.

* Take notice of the simple vibrancy of the immediate surroundings - The murmur of distant voices, the splashes of color around us, the subtle warmth of our hands on our thighs, allow our senses to come alive.

-from Five Good Minutes at Work by Jeffrey Brantly, MD and Wendy Millstine, NC
published by deliciousliving magazine

Lemon Blueberry Muffin

Hubby always finds recipes on the web for me to try. He is really into healthy food and is always watching his carbs intake. He is also trying to avoid salt.

Today, I tried to fulfill his request to make him Lemon Blueberry Muffins. He pulled this recipe on the internet but I added few things which I thought would make my muffins really good.

Here is what you need:

* 2 cups white all-purpose flour
* 1 tsp baking powder (no sodium)
* 0.5 tsp baking soda
* 0.5 tsp lite salt (instead of regular table salt)
* 1/2 cup splenda (sweetener)
* 1 tsp fresh lemon peel, grated
* 3/4 cup of frozen blueberry not totally defrosted
(instead of fresh blueberry)
* 2 egg whites
* 1/4 cup coconut dried flakes (I added this one)
* 1/4 cup crushed nuts (I also added this)
* 1 cup non fat yogurt (lemon flavor)
* 0.5 cup homemade unsweetened apple sauce
(instead of the commercial one)
* 1 tbsp vegetable oil
* cooking spray

Here is what to do:
* Preheat oven to 400º F
* In a large bowl mix the flour, baking powder, baking soda, salt,
sugar,coconut flakes, crushed nuts and lemon peel
* In a separate bowl (I used my kitchen aid bowl),
mix egg whites, yogurt, oil and apple sauce.
* Add dry mixture and mix until dry ingredients get moistened.
* Dump the blueberry and mixed lightly until evenly distributed.
* Spray muffin cups and fill each up to 2/3 batter.
* Bake for 20 minutes.

Nutrition Facts:

Makes 16 servings

Amount Per Serving
Calories 106.3
Total Carbs 21.7 g
Dietary Fiber 0.7 g
Sugar 8.9 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Protein 2.6 g
Sodium 126.9 g

Source: Dlife FOR YOUR DIABETES LIFE

Here is how I made the apple sauce:
* Cut 3 fresh medium-size apples
* Put them in the blender with a cup of water and blend until smooth
* Cook for 20 minutes in medium low heat