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Tuesday, 15 May 2012

10 Foods to Help Prevent Osteoporosis

10 Foods to Help Prevent Osteoporosis


Osteoporosis is a bone related disease in which our body losses bone mineral density. Thus, making the bones weaker which leads to an increased risk of fracture. To counter this disease, one must focus on foods those contribute to strengthening of our bones. Lucky for us, that there are so many foods available that does a world of good for the bones. In this article, we are going to discuss ten such foods that will help boost bones strength and prevent osteoporosis.

1) Kale -

Kale is high in calcium content; however this is not the only reason for mentioning kale on this list. It also contains vitamin k which helps your body to absorb the calcium in your bones. Thus kale is a great food choice when it comes to beating osteoporosis. Few alternatives to kale that you can try are broccoli, lettuce and sprouts.

2) Milk -

Dairy products, such as milk, cheese, yogurt etc. are rich in calcium. If you are on a weight loss schedule, perhaps trying out a low fat version of such dairy products will be a good idea.

3) Fish -

Fish, such as salmon, sardines etc. are high in Vitamin D. Vitamin d, also known as the “sunshine vitamin”, because our bodies can produce vitamin d when exposed to sunshine – helps in calcium absorption in our body, thus eating foods rich in vitamin d is as important as eating food, high in calcium. Other foods containing Vitamin D are milk, eggs etc.

4) Corn -

Foods rich in fiber helps to lower cholesterol. Research has shown that – people with high cholesterol in their bodies, has fewer cells left that can build bones. Thus, lowering the cholesterol can help in bone growth. Thus eating foods, like – corn, oats, flax-seeds, apple skin etc. can help contribute in bonehealth.

5) Carrots -

Many such fiber rich foods, tomatoes and peppers for example, are rich in silica which is an essential mineral when it comes to improving bone mineral density. Other foods that contain silica are red raspberry, oats, avocado, strawberry, beets etc.

6) Pumpkin Seeds -

Pumpkin seeds have many health benefits, one of those are, it is rich in magnesium which helps in bone strengthening. So from now on, pumpkin seeds are not just for Halloween, eat them round the year.

7) Artichokes -

Artichokes are high in Phosphorus content which is important for making strong bones and regulating the calcium in our body. Other foods that are rich in Phosphorus are cheese, oats, sunflower seeds, etc.

Mushrooms -

Mushrooms are rich in copper which is important to keep your bones healthy. Other foods that are rich in copper include calf lever, cashews, soybeans, lobsters, oysters etc. Also, cocoa powder is a good source of copper, thus dark chocolates having cocoa in it can also be a good source of copper.

9) Honey -

Honey is a good source of boron which is another good mineral when it comes to improving bones. Other foods containing boron are pears, red grapes, wheat, dates etc.

10) Eggs -

Eggs are good source of protein and are required to build strong bones. The quality of the bone tissues depends on collagen which is produced with good protein rich diet. For the vegetarians, soybeans, nuts and seeds are good alternative for protein. For the rest of us, fish, eggs, chicken etc. are always on the high protein menu.

How to Make Homemade Whitening Facial Masks for Oily Skin

How to Make Homemade Whitening Facial Masks for Oily Skin



Whitening facial masks can have a high cost, on your finances as well as on your skin. They often contain harsh ingredients to rid the skin of age spots and visible signs of sun damage. While they might reduce oil, you could end up with dry, irritated skin instead. With a few readily available ingredients, you can make a facial mask that not only whitens and brightens your skin, but also clarifies and reduces oil. The simplicity of making homemade facial masks also means you will spend little time or effort for spa-like results

Step 1
Cut a cucumber in half, peel the skin on the half, and cut it into slices. Place it in a blender or food processor. Cucumber adds vitamins A and C and antioxidants. It has mild bleaching properties and will sooth irritated or inflamed skin.



Step 2

Squeeze about 2 tbsp. juice from an aloe leaf and add to the blender. Purchased aloe juice also works. Aloe contains antibiotic properties, minerals, amino acids, and enzymes.

Step 3

Juice approximately half of a lemon. Pour the juice in with the other ingredients. The lemon juice whitens the skin, works as an antifungal, and provides vitamin C, which reduces scars, according to Julie Gabriel in "The Green Beauty Guide."

Step 4

Measure 1 to 2 tbsp. of honey to add with other ingredients. Honey is antibacterial and soothes the skin. The mild, low-level of natural hydrogen peroxide in honey also promotes whitening.

Step 5

Pour about 1 tbsp. whole milk or yogurt or an egg white into the mixture. Any of them will add protein and act as a mild exfoliating peel to remove dead skin cells.

Step 6

Turn on the blender or processor and add French green clay as you blend until the mixture becomes a paste. The clay draws oils from the skin, provides minerals and has antibacterial properties.

Step 7

Apply the mask in a semi-thick layer over the face. Avoid getting it too close to the eyes because the citric acid in the lemon juice will sting. Leave the mask on for 15 minutes and rinse with cool to warm water.

Tips and Warnings

  • You can add other ingredients to the mask, including strawberries and oats. Adjust the amount of ingredients for single use masks because the inclusion of fresh fruits and dairy means the mask will only store refrigerated for about 24 hours.
  • Wear sunscreen if you use the mask. Citric acid can increase sun sensitivity. Do a patch test before using on your face. If you have any allergies to any of the ingredients, leave those ingredients out of the mask.

Things You'll Need

  • Blender or food processor
  • Cucumber
  • Aloe leaf or juice
  • Lemon
  • Honey
  • French green clay
  • Whole milk, yogurt or egg white


copied from livestrong

Brown Sugar Scrub for the Face

Brown Sugar Scrub for the Face 



Brown sugar is a wonderful natural exfoliant that works for all skin types. I adapted this recipe from one suggested by Lena Korres, founder of Korres Natural Products, and makeup artist Jemima Kidd, in the July 2008 issue of Cosmopolitan. They recommend curing chapped lips by mixing brown sugar with honey and massaging into lips.

Ingredients:

1 tablespoon brown sugar

1 tsp (more or less, add drops if you need them) of olive oil or extra virgin coconut oil

Preparation:

Put the brown sugar in your palm 

Add the olive or coconut oil

Stir in your palm with your finger, creating a paste. 

Add or less as needed

Massage into skin in a circular motion.

Rinse off with warm water.

Press a warm washcloth into face.

Slather your skin in your favorite moisturizer or follow with a moisturizing mask.


copied

Monday, 14 May 2012

the secret of margarita

the secret of margarita 



The Perfect Margarita

1 (6 ounce) can frozen limeade concentrate

6 fluid ounces tequila

2 fluid ounces triple sec

juice and zest of one lime

1/4 cup of beer (a light beer, nothing dark)

ice

kosher salt

grand marnier (optional)

Pour kosher salt onto small plate and mix with lime zest. Wet rims of glasses and dip rims into salt mixture.




Fill blender with crushed ice. Pour in limeade concentrate, tequila, triple sec, lime juice and beer. Blend until smooth. Pour into margarita glasses, drizzle a small amount of grand marnier on top (a “float”), if desired.



Shrimp Salad in Endive Cups

Shrimp Salad in Endive Cups 



1 lb. shrimp, cooked and coarsely chopped

1/4 – 1/3 cup mayonnaise (start with less and add to taste)

1/3 cup Saucy Mama Tarragon Lemon Mustard

1/4 cup finely diced celery

2 head endive, leaves separated (don’t do this until just before serving; endive leaves brown very quickly)

Mix together first four ingredients. Chill one hour or up to four; scoop into endive leaves and serve immediately. You can also use small tomatoes in place of the endive (although we preferred the endive).



chocolate espresso pots de creme

chocolate espresso pots de creme 



Chocolate Espresso Pots de Creme

6 oz 60% cacao bittersweet chocolate, finely chopped

1 1/3 cups heavy cream

2/3 cup whole milk

1 1/2 t instant espresso powder

6 large egg yolks

2 T sugar

Preheat oven to 300F with rack in the middle of oven.

Put chocolate in a heatproof bowl.

Bring cream, milk, espresso powder and a pinch of salt (a pinch is three fingers!) just to a boil in a small heavy saucepan, stirring until powder dissolves. Pour over chocolate; whisk until chocolate is melted and mixture is smooth.

Whisk together yolks, sugar and a pinch of salt in another bowl; add warm chocolate mixture in a slow stream, whisking. Pour custard mixture through a fine-mesh sieve into a 1-qt glass measure; cool completely, stirring occasionally, about 15 minutes.

Line bottom of a baking pan (large enough to hold 8 4-5 oz ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath*, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in center, 30-35 minutes.

Transfer ramekins to a rack to cool and set, uncovered, about 1 hour. Chill, covered, until cold, at least 3 hours.

To make chocolate shavings to top with, shave chocolate with a vegetable peeler.


lemon tiramisu with homemade lemon curd

lemon tiramisu with homemade lemon curd




Homemade Lemon Curd

This first recipe comes from Fine Cooking

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.



Lemon Tiramisu
4 tablespoons brandy or 4 tablespoons white rum
juice and zest of 2 lemons
4 T sugar , divided
1 (9 ounce) packet sponge cake fingers (or more)
16 oz mascarpone cheese
1/4 c homemade lemon curd
2 large eggs , separated
150 ml cream


Mix together the lemon juice and brandy. Add 2 T sugar and stir until it dissolves. Set aside.
Whip the egg whites until they form soft peaks.
Whip the cream until it forms soft peaks.
Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
Carefully fold the cream in the mascarpone mixture, followed by the egg whites.
Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).
Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.
Level the top using a knife, cover and leave in the fridge for at least 8 hours for best results.
Remove from fridge, garnish and serve.



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