Healthy Living Guide... Health Food Recipes... » types of food http://www.health-guide-recipes.com/blog Tue, 10 Aug 2010 01:31:25 +0000 en hourly 1 http://wordpress.org/?v=3.0.5 How to cook Figure-Trimming Cherry Cheesecake? http://www.health-guide-recipes.com/blog/2010/03/17/how-to-cook-figure-trimming-cherry-cheesecake/ http://www.health-guide-recipes.com/blog/2010/03/17/how-to-cook-figure-trimming-cherry-cheesecake/#comments Wed, 17 Mar 2010 04:30:09 +0000 Sandra http://www.health-guide-recipes.com/blog/?p=94 Yet Another Related Posts Plugin.]]> Ever wanted to take a low sugar cheesecake but don’t know how?
Here is a delicious version of cheesecake: Figure-trimming cherry cheesecake recipe

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]]> http://www.health-guide-recipes.com/blog/2010/03/17/how-to-cook-figure-trimming-cherry-cheesecake/feed/ 0 What is the importance of Vitamin D? http://www.health-guide-recipes.com/blog/2010/03/03/what-is-the-importance-of-vitamin-d/ http://www.health-guide-recipes.com/blog/2010/03/03/what-is-the-importance-of-vitamin-d/#comments Wed, 03 Mar 2010 08:34:59 +0000 Sandra http://www.health-guide-recipes.com/blog/?p=92 Yet Another Related Posts Plugin.]]> Vitamin D is a vitamin. It can be found in small amounts in a few foods, including fatty fish such as herring, mackerel, sardines and tuna. To make vitamin D more available, it is added to dairy products, juices, and cereals that are then said to be “fortified with vitamin D.” But most vitamin D – 80% to 90% of what the body gets – is obtained through exposure to sunlight. Vitamin D can also be made in the laboratory as medicine.

Vitamin D is used for preventing and treating rickets, a disease that is caused by not having enough vitamin D (vitamin D deficiency). Vitamin D is also used for treating weak bones (osteoporosis), bone pain (osteomalacia), bone loss in people with a condition called hyperparathyroidism, and an inherited disease (osteogenesis imperfecta) in which the bones are especially brittle and easily broken. It is also used for preventing falls and fractures in people at risk for osteoporosis, and preventing low calcium and bone loss (renal osteodystrophy) in people with kidney failure.

Vitamin D is used for conditions of the heart and blood vessels, including high blood pressure and high cholesterol. It is also used for diabetes, obesity, muscle weakness, multiple sclerosis, rheumatoid arthritis, chronic obstructive pulmonary disease (COPD), asthma, bronchitis, premenstrual syndrome (PMS), and tooth and gum disease.

Some people use vitamin D for skin conditions including vitiligo, scleroderma, psoriasis, actinic keratosis, and lupus vulgaris.

It is also used for boosting the immune system, preventing autoimmune diseases, and preventing cancer.

Because vitamin D is involved in regulating the levels of minerals such as phosphorous and calcium, it is used for conditions caused by low levels of phosphorous  and low levels of calcium

Vitamin D in forms known as calcitriol  is applied directly to the skin for a particular type of psoriasis.

If you travel to Canada, you may have noticed that Canada recognizes the importance of vitamin D in the prevention of osteoporosis. It allows this health claim for foods that contain calcium: “A healthy diet with adequate calcium and vitamin D, and regular physical activity, help to achieve strong bones and may reduce the risk of osteoporosis.” But the US version of this osteoporosis health claim does not yet include vitamin D.

Vitamin D CHOLICALCIFEROL, 30 TAB“>Get one bottle of Vitamin D now!

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]]> http://www.health-guide-recipes.com/blog/2010/03/03/what-is-the-importance-of-vitamin-d/feed/ 0 How To Cook Beans Easily http://www.health-guide-recipes.com/blog/2010/02/19/how-to-cook-beans-easily/ http://www.health-guide-recipes.com/blog/2010/02/19/how-to-cook-beans-easily/#comments Fri, 19 Feb 2010 10:44:01 +0000 Sandra http://www.health-guide-recipes.com/blog/?p=90 Yet Another Related Posts Plugin.]]> Beans are about the best nutrition bargain going. Low in cost, they provide thiamin, riboflavin, niacin, iron, and calcium. When complemented by grains or dairy products, they are a main source of high-quality protein for vegetarians.

The simplest cooking directions are to sort through the beans and discard any bad ones, then rinse well, drain, and gently boil, uncovered, in three times their volume of water until tender.

For some beans, cooking “until tender” can take a considerable length of time. If you prefer, you can shorten their cooking time by soaking them according to one of the following methods.

  1. Quick soaking: In a kettle, combine 6 to 9 cups hot water with 1 pound dry beans. Bring to a boil over high heat and continue to boil for 2 minutes. Remove from heat and let soak, covered, for 1 hour before draining.
  2. Long soaking: In a kettle, combine 6 to 7 cups cold water with 1 pound dry beans. Add 2 teaspoons salt, (it helps beans absorb water evenly). Let soak for at least 3 to 4 hours or until next day. Drain before cooking.

To cook soaked beans: In a kettle, bring 6 to 7 cups water to a boil. Add drained, soaked beans. Boil gently partially covered, until tender Add water if needed to keep beans covered. Add salt to taste (up to 2 teaspoons) when beans are tender. Drain excess water when done; reserve for soups or stews, if desired.

Beans double in size; 1 pound dry beans yields about 4 cups cooked beans. We prefer to cook a large quantity of beans and freeze whatever we don’t plan to use right away.

The following list of legumes (mostly beans) contains a brief description as well as recommended cooking time after soaking for each item. Note that lentils and split peas do not need soaking.

  1. Black beans: Robust flavor; popular in South American cooking. 1 to 1 1/2 hours.
  2. Black-eyed peas: Smooth texture, pealike flavor; good mixed with other vegetables. 1 to 1 1/2 hours.
  3. Garbanzos (chick peas, ceci): Firm texture, nutlike flavor; naturals for minestrone, salads. 2 to 2 1/2 hours.
  4. Great Northern beans: Mild flavor; good in soups, and combined with other vegetables. 1 to 1 1/2 hours.
  5. Kidney beans: Firm texture, meaty flavor; hold shape well in chili dishes and other casseroles. 1 1/2 to 2 hours.
  6. Lentils: No soaking needed. Mild flavor blends well with many different foods, spices. 40 to 45 minutes.
  7. Limas, baby: Versatile; use like other white beans in soups, casseroles. 1 to 1 1/2 hours.
  8. Pink, pinto, and red beans: Hearty flavor; great for barbecue-style beans, Mexican cooking, soups, casseroles. 1 1/2 to 2 hours.
  9. Soybeans: Strong-flavored, near-perfect protein source. Refrigerate while soaking. 3 to 3 1/2 hours.
  10. Split peas, green and yellow: No soaking; good for soups, side dishes. 40 to 50 minutes.
  11. White beans (navy), small: Hold their shape when cooked; classic for baked beans. 1 to 1 1/2 hours.

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]]> http://www.health-guide-recipes.com/blog/2010/02/19/how-to-cook-beans-easily/feed/ 0 How to prepare artichokes for cooking? http://www.health-guide-recipes.com/blog/2009/12/08/how-to-prepare-artichokes-for-cooking/ http://www.health-guide-recipes.com/blog/2009/12/08/how-to-prepare-artichokes-for-cooking/#comments Tue, 08 Dec 2009 06:22:27 +0000 Sandra http://www.health-guide-recipes.com/blog/?p=58 Yet Another Related Posts Plugin.]]> 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 fresher.

Preparation: Wash and trim loose outer leaves around base and rub base with lemon juice to help retain color. Steam or cook in boiling water for about 30 mins, or until you can easily detach the leaves.

Eating artichokes: Detach the leaves and carefully dip each one in a sauce or dressing before nibbling off the thin coating leaves have been removed you will notice a little soft hairy part, which is to be discarded. Below this is the heart — the best part of the artichoke.

Suggested Seasoning: Lemon juice and a dot of butter or margarine, freshly ground black pepper.

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