Nuts Normalize Blood Sugar Levels

Oct 24, 2012
Your blood sugar disorder, it is now easy to control blood sugar levels. Keep nuts as snacks you.

"Nuts are a good source of protein and are likely to help reduce blood glucose response and lower blood pressure," said Dr. David Jenkins of St. Patrick Hospital. Michael in Toronto, reported by Reuters (23/10).

Nuts are a low-glycemic index scale is also a source of fiber, antioxidants, vitamins, proteins and minerals that are good, and can lower cholesterol.

Based on a three-month trial revealed people who ate nuts can lower blood pressure by 4.5 mm Hg compared to wheat products, namely 2.1 mm Hg.

Of course, normal blood sugar levels to help prevent the occurrence of type 2 diabetes.

sources: (C)
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Pizza Siciliana

Oct 24, 2012
Pizza is worth a try for those who want to diet or do not like meat. Because all the topping consists of vegetables.

Presented To: 6 People

500 grams of cake flour
1/2 teaspoon salt
1 tablespoon instant yeast
250 grams of warm water
2 tablespoons olive oil
Concase (Tomato Sauce):
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
200 grams tomatoes, shredded
400 grams canned tomatoes (can be replaced with 5 plum tomatoes, boiled and shredded
50 grams of tomato paste
1 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon of basil
2 teaspoons of oregano
2 tablespoons olive oil
1/2 red bell pepper, cut into long
1/2 green bell pepper, cut into long
1/2 yellow bell pepper, cut into long
75 grams of pepperoni
50 grams of button mushrooms, thinly sliced
1 tomato, thinly sliced ​​round
100 grams of mozzarella cheese

How to prepare:

Making Bread:
1. Sift the flour, then mix with salt, instant yeast
2. Enter the warm water and olive oil for 10 minutes while diuleni, round dough
3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has been smeared with olive Minya
4. The dough is ready to be closed topping

Make concase:
1. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes
2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling
3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.

How to Make:
1. Heat the olive oil and red pepper tunis, green, and yellow too pepperoni. Pick up after wilting. Put it in concase. Stir Rata.
2. Trimmed pizza dough and olive oil rub concase
3. Sprinkle mushrooms tomato and mozarella cheese. Oven with a temperature of 200 degrees Celsius for 20 minutes.

Sources: Delicious Magazine Instant
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Baked Potatoes Cereal

Oct 23, 2012
Varied breakfast menu for the family. Please, try the recipe on this one! Blend of potatoes, vegetables and cereal will provide complete nutrition for the move. sausage stuffing and vegetables blend with a soft savory potatoes. Be the breakfasts were hearty filling.

Estimated Preparation Time: 45 Minutes

500 grams of potatoes, wash, cut thinly crosswise, boiled until tender

1 tablespoon butter
20 grams onion, chopped
2 pieces of beef sausage, cut into rough oblique
1 tablespoon flour
4 tablespoons Nestlé Dancow fullcream, dissolved in 150 ml water
50 grams of carrots, thinly sliced
100 grams of broccoli, remove the flowerets, blansir
1 tablespoon MAGGI Seasoning
½ teaspoon nutmeg powder
½ teaspoon ground pepper
½ teaspoon of salt

20 grams of Nestle cornflakes, crushed
3 tablespoons grated Cheddar cheese

How to prepare:

1. Contents: saute onion until wilted and fragrant.
2. Enter the sausage, stirring until stiff.
3. Sprinkle with flour, stirring until blended.
4. Pour the milk, stir until boiling.
5. Enter the vegetables and seasonings, simmer until thick. Lift.
6. Prepare a heat resistant dish, basting with butter.
7. Fill Pour batter into dish. Flatten.
8. Cover with sliced ​​potatoes.
9. Sprinkle with Topping. Bake in hot oven 180 C for 30 minutes. Remove and serve warm.

- To save time, the dish can be made at night. Staying warm again in the morning.
- Replace the vegetables according to taste. The sausage can be substituted bacon or minced meat.

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Pudding Orange Guava Sauce

Oct 23, 2012
Enjoy the sweet taste of red guava and fresh orange sauce combine in a delicious piece of pudding. Pudding Orange Guava Sauce not only spoil the tongue, but also rich in benefits because it contains milk and honey. Serve in cold conditions so freshness is more pronounced.

Estimated Preparation Time: 60 Minutes

Presented To: 6 People

500 ml guava juice (from fresh red guava)
5 tablespoons Nestlé Dancow fullcream, dissolved in 200 ml water
1 packet gelatin powder
75 grams sugar

Orange Sauce:
300 ml orange juice
3 tablespoons of honey
1 teaspoon cornstarch, dissolved in a little water

How to prepare:

1. Put guava juice in a saucepan, add the milk, gelatin and sugar.
2. Cook until boiling. Lift.
3. Pour into a pudding mold. Allow to cool and harden.
4. Orange Sauce: Boil juice and honey to a boil.
5. Add cornstarch solution, stirring until thick. Remove, let cool.
6. Serve pudding with sauce.

- To make guava juice, guava select a dark red and really red color. Blender follows guava seeds and strain to get the juice is thick.

Nutritional Information:
Calories: 137 Cal
Carbohydrates: 34 grams
Fat: 0.6 grams
Proteins: 0995 grams
Fiber: 1.78 grams


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How to Make Scrambled Eggs

May 29, 2011
How to Make Scrambled EggsThe secret to making moist, fluffy scrambled eggs is all in the scrambling.

You'll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.

Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs.

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.

4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.

6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.

7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.

8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.

9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.

11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.

12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.

13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.

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