Why choose high-fibre foods?
December 30th, 2009
In recent years, the message from medical research has become increasingly clear; a diet rich in high-fibre foods (such as fruits, vegetables and wholegrain cereals) protects against several common disease conditions. It also assists in controlling weight as high-fibre foods are ‘calorie bargains’, that is wholesome, low-calorie substitutes for fatty foods. Several epidemiological studies have [...]
Chicken stock
December 28th, 2009
There is no need to follow an exact recipe to make a flavoursome chicken stock. You may find it convenient to reduce the stock to a smaller volume before storing it in the fridge or freezer. Remember, before freezing, to remove the fat from the surface of cold stock. Here are two ways to make [...]
How to prepare artichokes for cooking?
December 8th, 2009
The artichoke is a favorite spring vegetable in Mediterranean countries is becoming popular in many countries. Eating this delicate vegetable calls for a little patience as the leaves are savored one by one. However, the reward is certainly worth the effort. Select unblemished, firm artichokes and preferably those with a stem as they will be [...]
Moderating sugar intake at home
December 1st, 2009
Refined sugar is a major cause of dental decay, and foods containing sugar often also contain fat. Examples of such foods are biscuits, chocolate, pastries, desserts and cakes. Refined sugar contains no nutrients other than carbohydrate. Some practical steps: Explain other members of the family, in particular children, that overeating of sugary foods affects the [...]