Green Smoothies Recipes For Kids


Are you in search of green smoothies' recipes for children? It has by no means been simpler to deal out a favorite and healthy smoothie for children. These well mixed drinks generally comprise leafy greens or fresh fruits, and as they are filled with nutritional supplement and feel good, they are an essential drink on the record of growing children. Try some smoothie recipes using spinach with mangoes, bananas, parsley, romaine lettuce and berries. To make sweeter your green smoothie, use molasses or agave nectar.

You could also make use of different type of greens including Spinach, Kale, Beet Greens, Romaine, Mustard Turnip and Collard add in some fruits your children love and mix it well with water. And you ought not to fret too much concerning combining food since greens could be mixed with anything. If your child likes milk, you might try to mix it with milk also. Green smoothies taste grand with tender coconut also. For the Green Smoothies Recipes you could make use of baby spinach or spinach, peaches, spirulina powder, chia seeds, pineapple and frozen bananas with water. The nutritional advantages of green smoothies our body neglects some very important nutrients since we do not grind food sometimes. Nevertheless, with green smoothies it's simpler for the body to take up the minerals and vitamins as the food is in an effortlessly edible liquid form. With the necessary nutrients in the body, your children would have adequate stamina to remain through their exciting day.

If you are having problem getting your children to take up these healthy smoothies, emphasize their flavor by adding up berries or else have mixtures names for these green smoothies. They are certain to come and request you to make Shreks or Popeyes preferred drink. If you are in the method of beginning green smoothies to your children, make sure that you make use of natural factors only. Try consuming the smoothies your self prior to initiating it to your kid. Try to make fresh ingredients each time you prepare a green smoothie, so your children would never get fed up of it.

Panic Attacks From Energy Drink


Millions of Americans every day including teenagers and adults are getting all hyped up from energy drinks every day. It's become a fad around the world and its hip and cool to drink energy drinks no matter what time of day.

Kids and adults are not only drinking energy drinks for breakfast, lunch, and dinner, but they're also drinking energy drinks at parties as well.

With kids, the higher the concentration of caffeine and other stimulants the more popular these drinks become. Unfortunately a lot of kids don't realize that it can cause them to have panic attacks.

For that matter, a lot of adults don't know that either. They have no idea why they sometimes feel the way they do after drinking energy drinks.

They can start feeling exceedingly ?amped up? with hot flashes that are ripping through their bodies caused by the adrenal gland secreting adrenaline throughout their body. They may start feeling a tightness in their chest and a choking sensation that they cannot breath correctly.

Their heart will begin racing abnormally high and may even skip a beat or two causing more fear to rip through their body and they don't understand what's happening to themselves.

Panic attacks induced by energy drinks can also cause not only physical symptoms, but psychological symptoms as well. Feelings of unreality or an intense feeling of impending doom or death are quite common with panic attacks.

In fact emergency rooms across the world are flooded every day from people who have panic attacks induced by stimulants found in drinks such as energy drinks as well from certain drugs such as methamphetamines.

For some people who drink energy drinks it never affects them, for other people they can be very susceptible and even trigger panic attacks after drinking something that has a high concentration of stimulants in them.

Energy drinks contain very high quantities of not only caffeine but other natural stimulants as well, that are known to cause or trigger panic attacks in children, teenagers, and adults. Energy drinks do not discriminate.

Adobo- Easy to Cook Filipino Stew Recipe


Adobo is the name of well known dish on filipino cuisine. It involves stewing of pork ,chicken or sometimes seafood with a sauce of vinegar and soy sauce. It become a daily recipe in typical Filipino home because of the simplicity for cooking process and the availability of ingredient on every local market. Aside from different meat that being used vegetable are being used also as an alternate main ingredient, there might be some changes with cooking procedure between meat and vegetable adobo due to the characteristic of the ingredient but the ingredient is almost the same. Filipinos has a lot of different method for cooking adobo, We always want to be creative and improve the recipe the we always love, some might prefer the recipe to be spicy, sweet, with a sauce or dry. People might prefer adobo with coconut cream for extra flavor and other people just like me prefer adding catsup.

Adobo also helps to preserve food due to its soy sauce and vinegar ingredient that polong the recipe shelf- life, with adobo you don't have to refrigerate any left over and it is easy to recycle, it is the primary reason for being popular food for any outing and for campers. If you want to try our very own Filipino adobo recipe, heres how I cook. Ingredient for Adobo Chicken with Pork ?? kg Chicken, cut into serving size?? kg Pork (preferably liempo), cut into serving pieces?? tbsp ground pepper cornBay leaves?? cup vinegar?? cup soy sauce?? cup of waterVetsin (optional)5 tbsp minced garlic How to Cook Adobo: Cut and wash chicken and pork, drain by using strainer to remove excess water.

Marinate with soy sauce, vinegar, bay leaf, minced garlic, vetsin, ground peppercorn for few minute. Cook meat with marinate using a pan, add ?? cup of water while continuously until sauces reduce ?? in volume. Served adobo with hot steamy rice. Optional:Let then sauce dry completely until the meat secrete its own oil or add coconut milk while continuously cooking until it render its own oil, add chilli to make adobo hot. Adobo recipe is good for busy mother as the cooking time only takes between 25-30 minute that makes it a perfect school lunch for kids. You should try adobo now and discover the reason that makes adodo as one of the most favorite Filipino recipe of all time.

How to Prepare a Truffle Meal


Once you have purchased a truffle, one of the rarest and most delicious delicacies in the whole world, chances are you might have overestimated your ability to cook it. Preparing a truffle is not an altogether easy process. It's highly likely that you have also paid a considerable sum of money to access one of these rare treats and since the flavor of truffles decreases very quickly once it has been harvested, it's essential to begin cooking it as soon as you can. The white truffle season runs from September to December, while the black truffle season is December to March, so truffles must be enjoyed as soon as possible.

You can keep truffles for around two weeks longer than they usually last by freezing them in a tightly sealed container like a glass jar. When you are ready to begin cooking the truffle, first remove any soil from it by washing with fresh water and gently brushing them. Be careful not to lose any of the truffles while doing this. It must be very clean, as it will be eaten unpeeled and it's not a pleasant sight for your guests to see their meal covered in bits of earth. The best way to serve truffles is to grate or slice them on the top of an existing meal, or into a sauce or soup just before serving. It is best to do this by using a specifically designed truffle slicer implement.

Truffles should not be cooked, as the heat will compromise the flavor and aroma. If you feel the meal needs a little extra kick but don't want to damage the taste, try adding cream and cheese sauces which soak up the flavor. Great meals to add truffles to include souffles, omelets, risottos, pasta dishes, and recipes based around fish or chicken. If you fancy being extra creative you can whip up some truffle butter by adding a finely grated fresh truffle to a packet of unsalted fresh butter. Truffle butter is excellent when served on bread, crackers, bagels, or even on a baked potato. If you still feel there is something lacking in the truffle flavor, you can always add some truffle cooking oil into the concoction. Truffle oils are designed to taste like real truffle so you needn't worry about an unnatural flavor overwhelming your meal.

All Seasons Sizzle With Delicious Meals From The Grill


A majority of Americans are going out to eat-out to their grill, that is-for delicious meals year-round. According to a national Hearth, Patio & Barbecue Association (HPBA) poll, 82 percent of consumers agree that grilling outdoors should be unlimited and enjoyed all year long.

Grilling is inspiring consumers across the country to be more adventurous, with 76 percent of respondents stating that they are willing to prepare vegetables, soups, casseroles and even desserts on the outdoor grill.

"Choosing to cook traditional indoor recipes on an outdoor grill offers consumers the opportunity to add some zest to any meal in a refreshing new way," says Leslie Wheeler, communications director for HPBA. "Whether it's about the ease and effortlessness of grilling, the enjoyment of little to no clean-up or the casual outdoor atmosphere, consumers are turning to the grill to make delicious meals year-round."

To help consumers fire up new mouthwatering meals from the grill, HPBA offers traditional indoor recipes ideal for the outdoor grill. From the latest grilling trends to grilling etiquette and IQ, HPBA can help you make your barbecue a tasty success no matter the season!

Deviled Chicken Thighs

1/4 cup Dijon mustard

2 teaspoons Worcestershire sauce

11/4 teaspoons coarse salt, either kosher or sea salt

1/2 teaspoon dried hot red chili flakes, or more to taste

10 to 12 plump bone-in, skin-on chicken thighs (about 6 ounces each)

At least 30 minutes and up to the night before you plan to grill the chicken, combine the mustard, Worcestershire sauce, salt and chili in a small bowl to make a paste. Coat the chicken thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing the skin. Place the chicken in a zippered plastic bag and seal. Refrigerate unless you plan to grill the chicken within the next 30 minutes. (If chilled, let the chicken sit at room temperature in the bag for 20 to 30 minutes before proceeding.)

Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear. Serve immediately. Serves 6.

Vegetarian Indian Food – Health is Wealth


India - A Population of Vegans India is predominantly a Land of Vegetarianism, where a majority of the population is vegetarian. Indians, since the ancient times, are vegetarian by nature since they feel savings of lives of animals would mitigate their sins. While there are a large number of people especially in the Northern States and parts of Southern States who are non-vegetarians and have preferences for non-vegetarian food, yet several states mainly Gujarat, Rajasthan and Haryana are considered to be strict vegetarians. Vegetarian Indian Food is by far the most delicious and sumptuous food consumed by vegetarians. There is a large variety of Indian vegetarian food consists of several Indian vegetarian dishes that are mouthwatering as well as the aroma emanating from the food is totally mesmerizing.

Indian vegetarian food spells good health and a sense of well-being for many of the vegetarians and healthy vegetarian foods are the norm of the day. Delhi - The Sprawling Metropolis Delhi as the capital city is also home for the millions of migrant population that have made the city as their home. The migrant population comprises of people from Gujarat, Haryana, Rajasthan, parts of Tamil Nadu, Karnataka and the list is endless. Indian cuisine place Delhi is clearly a reflection of the tastes of the people whose preference remains for Simple Vegetarian Recipes. There is a plethora of restaurants spread all over the city that serve only vegetarian food. Vegetarian recipes are easy to prepare as they do not need much time and their ingredients are easily available in the market.

Vegetarians delight themselves in relishing delectable Indian vegetarian food which has been collated in varied methods along with the choicest spices to cook tasty and healthy meals simultaneously. A Satisfying Meal The vegetarian food for dinner usually is a satiating meal that has sweetened lime juice or vegetable soup accompanied by papad as starters followed by the main course meal which includes lentils, a dry seasonal vegetable, thick potato or any other vegetable curry, curd or yoghurt with vegetables along with chappatis or rotis, that are commonly known as wheat cakes or fried wheat cakes in oil known as puris. A delectable dessert could be either a sweetmeat like rassagullas or gulab jamuns or an ice cream with a flavor of an individual's choice. The variety is endless and most Indian cuisines. Indian vegetarian meals are generally prepared in low fat oil and are therefore light on the stomach and are easily digestible.

Some Cheap Healthy Recipe Ideas To Be Made At Home By Busy People

Let's face it, we are all busy, over extended, tired. Whether you are working your way through school, providing for a family, a single mother, or a working couple your life and your time are very taxed. Companies like the fast food giants, know this and they exploit it. They are aware that the idea of slaving over a kitchen stove after a long day, while the kids run around screaming is a dread that most people live with everyday, and as such offer you a cheap alternative, the 5 min $10 meal with no cleaning or preparation involved.

I have seen this so many times, a tired and over whelmed mother walking her kids into MacDonald's or the like to feed them and save the hassle of shopping, preparing, cooking convincing the kids to eat and then the horrible clean up at the end. I feel for you I really do, but I also worry about the health of our nation's children as they grow up with this kind of diet. So for that reason I have sat down and made up this little list of a few very healthy, very tasty meals that are cost effective and will consume very little of your time. I hope they are of some help in lightening your already over bearing load.

  1. Sushi rolls These are super easy to make, and can constitute anything from a lunch box meal to a full dinner. The preparation time in minimal, the clean up time is nearly non issue and the health benefits are through the roof.

Here's how it's done!

What you need:

? Nori sheets (seaweed squares)
? Cooked rice
? Cut up a few cucumbers into sticks
? A small saucer with soy sauce
? Your choice of seafood

I tend to use the following for my sushi nights:

Crab meat: comes in long strips and is easy to roll into sushi rolls
Hotate (scallops): see salmon, plus these are a great source of energy.
Salmon: I just love salmon
Muscles: tasty as hell
Tuna with some light mayo: great for the kids if they don't like the idea of fish.

Now making this type of sushi is similar to a burrito, you just start with the Nori, add some rice, then add you choice of raw seafood and cucumber sticks, fold the nori like a burrito, dip it lightly in the soy sauce and enjoy.

Note you can also use left over's like chicken, roast beef etc to make these for the kids lunches the next day. The concept is sushi, but there are many applications.

  1. Simple stir fry.

Grab some basic vegetables; I use cabbage, bean sprouts, chick peas and carrot (thin sliced)
Some thin cuts of meat, I prefer chicken but any will do.
Udon noodles
Soy sauce
Rice

Cook the meat with a modest amount of soy, till nearly done, add vegetables, as the vegetables begin to cook add a small cup of water to create a soup, then add udon, cook for a few more minutes. Serve with rice to the side. This dish takes me about 20mins to prepare in total. Simple tasty and healthy.

There are a couple of ideas for now, I will be adding more detailed recipes to my diet pages on INFORM 4 FREE each few weeks so please feel free to stop by and have a look for more simple healthy meal ideas, there are quite a few up there already.

Eat healthy, save money and enjoy meal time together.

Smoked Salmon Recipes


Using smoked foods, including smoked salmon, is an elegant alternative to old standards for entertaining, or even every day meals. It has a unique taste and the flavors of natural wood smoke, seasonings, and brines. The quality, texture, and taste of salmon lend themselves to outstanding quality and versatility in recipes. Smoked salmon can be used for appetizers or main courses for breakfast, lunch, or dinner.

Smoked salmon is commonly seen on breakfast or weekend brunch menus as a delicious option. Classic Nova style sliced smoked salmon is delectable on its own or paired with bagels, cream cheese, capers, and onions. It also works well for delightful brunch recipes such as the following frittata:

Smoked Salmon, Leek, and Dill Frittata

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Preparation

Preheat broiler. Melt butter in medium, nonstick, ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

Smoked salmon is also frequently seen as a wonderful appetizer or hors d?oeuvre, and again, it stands alone beautifully, but can also be enjoyed in many recipes. An elegant smoke salmon recipe to serve for entertaining special guests could be the Caviar and Salmon Blini Tortes, which are sure to impress.

Caviar and Salmon Blini Tortes
For Egg Salad

1 hard-boiled egg, finely chopped
2 tablespoons sour cream
1 tablespoon finely chopped chives

For Blini

2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided

For Filling

1/4 lb thinly sliced smoked salmon at room temperature
2 oz trout caviar, such as rainbow- trout caviar, or salmon roe
Garnish: sour cream; chopped chives

Preparation

Make egg salad:
Stir together all ingredients and a pinch of salt.
Make blini:
Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter. Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
Fill tortes:
Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini and serve.

Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with cr?me fraiche and herbs to complement the flavor.

Smoked Salmon Pasta Verde

1 1/2 cups dry white wine
3/4 cup cr?me fra?che or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Preparation
Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in cr?me fra?che.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot.
Pour cr?me fra?che mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by . Products are available on line, and at their retail location in Chester County, Pennsylvania.

Savor The Best Foods Of Summer, From Garden To Market


Like summer itself, summer foods should be laid-back and fun. And with garden and market produce in abundance, summer is a great time to reap the maximum health benefits of fruits and vegetables at their peak with recipes from "The South Beach Diet Taste of Summer Cookbook" (Rodale).

"When you eat freshly harvested whole fruits and vegetables, in addition to whole grains, good fats like olive and canola oil, lean protein and low-fat dairy," says Arthur Agatston, M.D., creator of the South Beach Diet, "you not only improve your health but get the greatest enjoyment from eating."

From refreshing soups and salads to sumptuous desserts, the possibilities for great summertime meals are endless. But "The South Beach Diet Taste of Summer Cookbook" is far more than a single-season cookbook; many of the recipes in the book can easily be adapted to what's freshest in the market at any time of year.

Seared Scallops with Summer Vegetables (Phase 3)

Prep Time: 15 minutes

Cook Time: 5 minutes

Makes 4 servings

To enjoy on Phase 1 or 2, omit the corn.

4 tsp. extra-virgin olive oil

11/2 pounds sea scallops, cleaned (about 20)

1/4 teaspoon salt

Freshly ground pepper

1 medium zucchini, halved lengthwise and thinly sliced into half-moons

1/2 small onion, finely chopped

2 garlic cloves, minced

1 cup cherry tomatoes, halved

3/4 cup frozen edamame, defrosted

1 small ear of corn, shucked and kernels sliced off cob (1/2 cup kernels)

2 Tbsp. chopped fresh basil

In large, nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add scallops, sprinkle with 1/8 teaspoon salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2 to 3 minutes per side. Transfer to a plate and keep warm.

Reduce heat to medium and add remaining oil to pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame and corn; cook until tomatoes begin to break down, about 3 to 4 minutes. Return scallops to the pan and sprinkle with remaining salt and pepper to taste; reheat for 30 seconds or until heated through. Stir in basil. Divide among 4 plates and serve warm.

The Original Old Fashion Paczki Recipe


This is the original recipe for making paczki that was brought from Europe by my wife?s grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki?s are.

You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were ok but not as good.

This recipe yields 4dozen of the most delicious punczki that you ever had.

Remember all ingredients should be room temperature.

1.Disolve:
? ounce yeast in ? cup warm water
warm ? quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ? hour to create what is called a sponge.

2.Put together:

? quart warm milk
? lb. Butter
2 tablespoons shortening
? cup sugar
2 tablespoons whiskey

3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.

Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.

Place the dough balls on a well oiled flat pan, let them rise for about ? hour to about ? hour.

Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.

Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.

You can fill them with prune leckvar or any jellies that you like.