3 Ingredients That Cure Clogged Arteries, Fat In The Blood And Infections (Old German Recipe!)

If you are trying to find some solution that will deal with many problems in your body like infection, cold or even cardiovascular ailment, and keep your health in good condition, you should prepare a mixture of the following three powerful ingredients. This mixture will solve your health problems very effectively.

You should know that by combining some super-foods together, you will get the extra benefits that the combination will provide you, compared to consuming them alone.

The following recipe is an old German recipe that will make your overall health better. You will need only three ingredients: garlic, lemon and ginger.

The garlic has powerful antiseptic, antiviral and antibacterial properties. It is considered as one of the healthiest foods in the world. The allicin is the most important compound in the garlic, and its beneficial properties are mostly because of this ingredient. Garlic also includes: manganese, Vitamin C, Vitamin B6 and fiber.

The ginger is a great antioxidant. The ginger includes some anti-inflammatory ingredients such as: gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate. It is helpful for inflammation, sickness, pain and digestive problems.

The lemon is very rich source of vitamin C. It has alkaline effect on our body, strengthens our immune system, normalizes our pH value and keeps us safe from diseases.

Dosage of the ingredients to prepare the recipe:

2 litters/ 67.6 oz of filtered water

4 unpeeled lemons

4 garlic bulbs

4 cm/1.5 inches long ginger root

Preparation:

Wash the lemons well and slice them. Then clean the garlic cloves and peel the ginger root.

Place all the ingredients in a blender and blend them well until you have homogenous mixture.

Place the mixture in a pot on a heated hot plate, and add the water. Mix it continually until it starts to boil. Remove it from the heat and leave it to cool down.

Strain the mixture and then pour the liquid in a glass bottles.

Keep the liquid in the fridge.

Directions:

Consume one glass of the drink every morning on an empty stomach. You can also consume it two hours before going in bed, on an empty stomach.

If you think that you couldn’t bare the garlic and its smell, don’t worry, you will not even feel its taste because of the cooking process and because of the strong taste of lemon and ginger.

Don’t forget to shake the drink well before drinking, because the ginger will probably stay on the bottom of the bottle. Enjoy in this powerful and beneficial mixture!

Almond-Promegranate Scones

Makes 20 scones

30 minutes or fewer

For baked treats that are hot and fresh from the oven, mix and shape these scones up to two weeks in advance, and freeze them in a single layer on a baking sheet. Bake just what you need, adding five minutes of baking time.

Scones

1 cup all-purpose flour

1 cup almond flour

3 Tbs. sugar, plus 1 Tbs. for sprinkling

1 ½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup almond milk, plus 1 Tbs. for brushing

2 Tbs. pomegranate juice

4 Tbs. chilled trans fat–free margarine, such as Earth Balance Buttery Sticks, cubed

½ cup fresh or frozen pomegranate seeds

Topping

¼ cup confectioners’ sugar

1 Tbs. pomegranate juice

¼ cup sliced almonds, roughly chopped

1. Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat.

2. To make Scones: Stir together flours, sugar, baking powder, baking soda, and salt in medium bowl. Stir together almond milk and pomegranate juice in separate bowl.

3. Mix cold margarine into dry ingredients with pastry blender or fingers until crumbly. Stir in almond milk mixture until just combined, adding 1 to 2 Tbs. more almond milk (if necessary) for dough to come together. Mix in pomegranate seeds. (Dough will be sticky.)

4. Turn dough out onto well-floured work surface, and pat into 1-inch-thick rectangle. Cut Scones using floured 2-inch heart-shaped or round cutter, reforming scraps to make more Scones. Transfer to prepared baking sheet.

5. Brush Scones with almond milk, and sprinkle with sugar. Bake 12 to 15 minutes, or until golden brown, rotating tray halfway through. Cool 10 minutes.

6. To make Topping: Stir together confectioners’ sugar and pomegranate juice in small bowl. Drizzle glaze over Scones, and sprinkle with almonds.

Vegan “Bacon” From King Oyster Mushrooms.

Vegan “Bacon” From King Oyster Mushrooms
Vegetarian, vegan, gluten free and kosher
Yield: depends on size and quantity of mushrooms 

• 1 tablespoon Maldon – use 1 1/2 teaspoons for any other kind of salt
• 2 tablespoons sugar
• 2 tablespoons smoke paprika
• 1/4 teaspoon freshly ground black pepper
• King oyster mushrooms (however many you want)
• Vegetable oil for pan frying

1. Slightly grind the salt to a finer texture. You can do this with your fingers or a mortar and pestle. In a small bowl, whisk together the Maldon salt, sugar, paprika and black pepper. Unless you are doing a lot of mushrooms, this will be more rub than you need, but you can save it.
2. Slice the king oyster mushrooms lengthwise on a mandoline to about 2mm thickness. Rub both sides of each slice of the mushrooms with the dry rub mix (you probably won’t need all of it) and set aside for at least 15 minutes. Wipe off excess rub.
3. Line a plate with paper towels. Heat a large skillet, preferably cast-iron over medium-high heat. Add a thin layer of vegetable oil. When it shimmers, add strips of mushroom in a single, sparse layer (working in batches as needed) and cook until golden brown (about 1 minute), then flip and brown the other side. Transfer to the paper towels. It will crisp up as it cools (just 20 seconds or so).

Vietnamese Salad Rolls with Shiso and Tofu (Gỏi cuốn) – Recipe

Vietnamese Salad Rolls with Shiso and Tofu (Gỏi cuốn) – Recipe

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 rolls

2 or 3 rolls

Vegan, vegetarian, gluten free and kosher

For the dipping sauce
• Juice of 3 limes
• 1-inch piece of fresh ginger, grated
• 1 clove garlic, minced
• 1 stalk lemongrass, bottom 3" only, crushed and minced
• 1 green onion, thinly sliced
• 1/2 teaspoon salt
• 1/2 cup sweet chili sauce
For the rolls
• 12 rice paper wrappers
• 24 shiso leaves
• 1 bunch fresh mint, leaves only
• 1 bunch cilantro sprigs (leaves and tender stems)
• 1/4 pound rice vermicelli, cooked according to package directions and cooled
• 1 cucumber peeled, halved, and thinly sliced lengthwise, trimmed to 4" lengths
• 1 large carrot, peeled and julienned
• 1 pound tofu, pan fried as in this recipe, cooled, and cut into 24 pieces

For the dipping sauce
1. Whisk all ingredients together. Taste and adjust seasoning. Reserve.
For the salad rolls
2. Arrange all of the ingredients near your work surface. Fill a pie plate or other shallow pan large enough to hold one of the rice paper wrappers with very hot water.
3. To make one roll, submerge a rice paper wrapper in the hot water for just a few seconds. It will still be fairly firm when you remove it. Don't worry, it will continue to hydrate while you arrange the ingredients.
4. Place the wrapper on a flat surface. Near the edge closest to you, arrange 2 shiso leaves so they cover about 2/3rds of the width of the edge. Top with a few mint leaves and cilantro sprigs. Top with a small amount of rice noodles - this is hard to measure, but less than you think you should use. Now, in a line parallel to the first, but close to the center, place a slice of cucumber and a few pieces of carrot. Finally, parallel and close to the far edge, arrange two pieces of tofu.
5. Begin by rolling completely around the herbs and noodles, slightly tucking under. Then fold in the edges like for a burrito, and then continue rolling to enclose the cucumber, carrot, and tofu. You want to use reasonably firm pressure but not enough to burst the wrapper. Don't worry, you'll get the hang of it in just a few tries!

Tofu Frittata with Spinach and Peppers

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 4-6

A veganized version of a classic brunch favorite. This egg-free frittata is made with savory baked tofu and is loaded with fresh summer veggies.

Ingredients

1-14 ounce package extra firm tofu, drained

2 tablespoons soy sauce

2 tablespoons nutritional yeast flakes

1 tablespoon cornstarch

1/2 teaspoon ground turmeric (optional, for color)

1 tablespoon olive oil

1 medium red potato (about 8 ounces), finely diced

1 onion, finely diced

2 garlic cloves, minced

2 scallions, chopped

1 small red bell pepper, finely diced

2 cups lightly packed baby spinach, sliced into thin strips (about 2 ounces)

1/4 teaspoon black pepper

Instructions

Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric (if using) into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.

Coat a medium skillet with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat. Add garlic, scallions, bell pepper and black pepper. Fold in tofu mixture until evenly mixed.

Preheat oven to 375°F. Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish. (If you're using an oven-safe skillet, you can skip this step.) Smooth out the top with a spatula.

Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.

notes

Dice your veggies finely to ensure everything mixes well and your frittata holds together when cut. You want between 1/4 and 1/2 inch dice for the potato and pepper. If you have a 10 inch oven proof skillet you can use it for both sautéing and baking, avoiding having to transfer your mixture and dirty an extra dish.

What Cooking Really Is ?

Cooking, at its most basic, is simply the transfer of energy from a heat source to a food product. The transfer of energy alters the molecular structure of food, changing its color, texture, flavor, and aroma. Cooking not only makes food taste better but it kills harmful bacteria that can be destructive to our bodies and it makes food easier on our digestive system.

The transfer of energy during cooking occurs with heat. This transfer can happen in one of three general ways: conduction, convection, or radiation.

 

CONDUCTION

In culinary terms, conduction is the movement of heat from one item to another through direct contact. An example is sautéing: energy is transferred from the flame to the pan to the food. In the culinary world, conduction also happens inside your food as it’s cooked, no matter what cooking technique you use. That’s because your food is a whole bunch of bound molecules. When the molecules on the outside heat, they transfer the heat further inside through direct contact with other molecules, or by means of conduction.

 

CONVECTION

Convection is the transfer of heat through a fluid, either liquid or gas. There are two types of convection: natural and mechanical.

Natural convection refers to the movement created by heating a liquid or a gas. Remember in 6th grade science when we learned how heat rises? Well, that happens in liquids, too.  When you put a pot of water on the stove and turn the heat on, the water molecules at the bottom heat first and as they heat, they get lighter and rise to the top of the pot. The cooler molecules then fall and as they fall, they get closer to the heat source where they heat. This creates a constant flow of water molecules from the top (where it’s cooler) to the bottom (where they heat), back to the top (where they cool slightly), then again to the bottom to heat,… and so on. The heat from the water is then transferred to the food.

Mechanical convection happens the same way, only in ovens, and the medium is a gas instead of a liquid. Expensive convection ovens have fans in them that circulate the air evenly for quicker, more even cooking. Even standard ovens use convection but rely on natural heat patterns to circulate hot air.

RADIATION

Radiation is the process of transferring energy to food by waves of heat or light. It’s the only method where food doesn’t come in direct contact with a heat source or conductor. There are two types of radiation: infrared and microwave.

Infrared cooking uses an electric or ceramic heat source that gets crazy hot to transfer radiant heat through food. During infrared cooking, the radiant heat waves travel in every direction until they’re absorbed by food, as opposed to convection cooking where heat waves only rise. Two common examples are toasters and broilers.

Microwave cooking only affects the water molecules in food but it transfers energy to those molecules more evenly than any other cooking method. Because only water molecules are affected, items without water molecules will not heat in a microwave. Like a bowl, for example. The only way a ceramic bowl can get hot in a microwave is if it holds food that is heated.

Every type of food prefers a particular cooking method but no food prefers a microwave. Among other things, it makes bread soggy and meat mushy so it’s not a suitable replacement for a standard oven.

 

      

COOKING METHODS

There are two main categories of cooking methods: dry-heat or moist-heat. In addition, there are combination cooking methods that employ both dry-heat and moist-heat at different stages in cooking.

 

DRY HEAT METHODS

 

SAUTÉING / SEARING

• Medium: Fat

• Equipment: Stove, pan

 

PAN-FRYING

• Medium: Fat

• Equipment: Stove, pan

 

DEEP-FRYING

• Medium: Fat

• Equipment: Stove & pan or deep fryer

 

GRILLING

• Medium: Air

• Equipment: Grill

 

ROASTING

• Medium: Air

• Equipment: Oven

 

BAKING

• Medium: Air

• Equipment: Oven

 

BROILING

• Medium: Air

• Equipment: Broiler (oven) or Salamander (in commercial kitchens)

 

MOIST HEAT METHODS

 

STEAMING

• Medium: Steam

• Equipment: Stove or steamer

 

POACHING

• Medium: Water-Based Liquid

• Equipment: Stove or oven, pan

 

SIMMERING

• Medium: Water-Based Liquid

• Equipment: Stove or oven, pan

 

BOILING

• Medium: Water-Based Liquid

• Equipment: Stove or oven, pan

 

COMBINATION COOKING METHODS

 

BRAISING

• Medium: Fat – Liquid

• Equipment: Stove or oven, pan

 

STEWING

• Medium: Fat – Liquid

• Equipment: Stove or oven, pan

 

This Is Why You Will Freeze Lemon From Now On

A new scientific study explored how the limonoids, natural abundant in citrus fruits prevent and strongly stop the cancer cells growth, especially the breast cancer cells.

 

The scientists accentuate that you must not throw away anything from the lemon, not the lemon juice, nor the seeds and especially not the crust.

The lemon crust contains 5 to 10 times more vitamins than the lemon juice.

Besides the anticancer effect, the lemon helps in toxin release, has an anti-microbe effect against the bacterial infection and fungus, it is effective against the intern parasites and worms, regulates the blood pressure, works as antidepressant, it is great fighter against stress and nerve dysfunction.

Besides the obvious health reasons, you will enjoy the lemon, especially its crust, as never before in the following way:

It is very simple, take an organic lemon, wash it well and put it in the freezer (you can keep it as a whole, or cut it in slices).

After you have frozen the lemon, take it out and grind it.

Then you can add it to salad, ice cream, soups, meat, favorite drink or whatever you imagine.

What you will experience is a totally new taste in which our tongue cells will enjoy, and your body will thank you with health.