Pick A Healthy Strawberry Smoothie Recipe

By Gary Spero

Sipping your favorite strawberry smoothie on a very stifling day would be a great thing to do. Savoring its rich, fruity, and refreshing taste will certainly make your day splendid. It is also a great thing to know that this kind of beverage does not only offer great thirst-quenching taste but also nutrients which are proven to be highly beneficial to your health. For one, strawberries are loaded with vitamin C which fights against immune system infections such as influenza. Aside from that, strawberries are also packed with other nutrients and antioxidants which get rid of cancer-building free radicals. With the health benefits that a strawberry fruit can provide, taking strawberry smoothies on a regular basis is a great idea. Take a look at these healthy and tasty smoothie treats below and choose a particular recipe for strawberry smoothie that you would like to make at home.
Strawberry Day Dream Smoothie
In order to make this very refreshing strawberry smoothie, you will have to obtain first 10 large fresh strawberries, 250-ml strawberry yoghurt, 1 chopped banana, and a splash of orange juice. After gathering and preparing all the ingredients, you are ready to put all the fruits into a blender or a smoothie maker. After that, add the yoghurt and orange juice into the mixture then blend for 45 seconds to 1 minute and chill it inside your fridge for an hour. After doing all that, you can enjoy your Strawberry Day Dream Smoothie. This smoothie recipe is good for 2 servings.
The taste of strawberries coupled with hints of banana and orange will surely refresh you. The presence of these fruits mixed with yoghurt intensifies its richness and smooth texture. Share this healthy and delicious smoothie treat with a friend and enjoy its refreshing and fruity taste.
Strawberry Orange Crush Smoothie
Making a Strawberry Orange Crush Smoothie is just so easy. First, you have to obtain 10 pieces of strawberries, 1 medium-sized cup of fresh orange juice, ¼ orange, and 6 ice cubes. After preparing every ingredient, chop 8 pieces of strawberries in halves and leave the other 2 for the garnishing part. You will also have to peel and slice the ¼ piece of orange fruit. After that, you will simply have to place all ingredients into a blender or a smoothie maker then blend until smooth.
This strawberry smoothie recipe is good for 2 servings. Fill 2 glasses with this Strawberry Orange Splash Smoothie and use the remaining 2 pieces of strawberries for garnishing. Share this fruity and vitamin-rich strawberry smoothie and enjoy each sip.
Classic Strawberry Fruit Smoothie
Making a Classic Strawberry Fruit Smoothie requires you 2 large bananas, 200-ml pure apple juice, and 10 pieces strawberries (can be fresh or frozen). After having the ingredients ready, chop each banana into 4 parts. After that, combine all ingredients into a blender or a smoothie maker then blend until smooth. This smoothie recipe is good for 2 servings. Drink with a friend while catching up with each other and take pleasure in savoring its taste.
I hope by now you have decided which recipe for strawberry smoothie you would want to make first. All 3 strawberry smoothie recipes listed above certainly have great tastes and are undeniably great for the body. Enjoy each strawberry smoothie and keep living healthy and happy.

Gary Spero is the chief editor of Smoothies Recipe. As well as being a health enthusiast he is also interested in self improvement and psychology. To get more information and delicious recipes for a strawberry smoothie visit his website to sign up for his free Smoothie Tips & Recipes mini-course.

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Diet Dessert Recipes: Chocolate-Covered Strawberry Pudding Cups

By Virginia Butters

Diet dessert recipes can add just enough decadence to your healthy eating plan to keep you on track for your weight-loss goals. Being able to indulge in a sweet treat now and again without blowing your diet gives you a new lease on a lower-calorie lifestyle - one you can stick to permanently.
Reducing sugar in your diet is not only a sure-fire way to reduce calories, but it's also a good long-term healthy eating strategy. Decreasing the amount of sugar you eat lessens your risk of developing diabetes. If you have diabetes, cutting sugar is the best thing you can do to keep your diabetes under control.
Sugar-free instant puddings are a cornerstone of diet dessert recipes. They're rich, creamy and delicious, and contain a fraction of the calories found in their full-sugar counterparts.
In this diet dessert recipe, satin-smooth chocolate pudding envelops a light strawberry cream for a decadent taste sensation. It's the perfect fusion of chocolate-covered strawberry flavor and creamy pudding goodness. To pretty your desserts up a bit, you can garnish them with fresh mint leaves, or halve four strawberries and place them atop the finishing dollops of light whipped cream.
Ingredients:
1 4-serving-size package sugar-free instant chocolate pudding mix
2 cups low fat milk or soymilk
1 1/2 cups frozen light whipped topping, thawed
1/2 cup fresh strawberries, chopped (optional)
1 teaspoon strawberry-flavored extract
Few drops red food coloring
Additional frozen light whipped topping, thawed
Directions:
Prepare pudding mix according to package directions using the two cups of milk and set aside. In a small bowl, combine the dessert topping, strawberry extract, optional strawberries, and as much food coloring as you'd like.
In eight small dessert cups, layer half the pudding, followed by the strawberry-blended dessert topping. Top off cups with the remaining pudding. Cover the cups with foil or plastic wrap and chill for at least two hours, or until set. When ready to serve, uncover cups and top each with a dollop of the remaining whipped topping.

If you like this diet dessert recipe, you'll love my Peachy Keen Cake. Be sure to visit NeatStuff for more healthy recipes!

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Pick a Dessert From These Delicious Recipes - Sugar Cookies, Strawberry Pizza, or Peach Crumb Cake

By Linda Carol Wilson

Tired of serving the same desserts over and over again? If you are looking for some new recipes, give the ones in this article a try. Choose from Very Easy Sugar Cookies that are good for any occasion or just because, Strawberry Pizza or a Fresh Peach Crumb Bake. The Sugar Cookies don't have to be rolled, cut or decorated. Yet they are tasty and pretty with their colored sugar sprinkles. Since I hate rolling and cutting, these cookies are a favorite. The Strawberry Pizza is a hit with adults and kids alike and you can use other fruits, if desired. It would be beautiful on your Spring or Easter Brunch table. The Peach Dessert is as easy as its name implies!
VERY EASY SUGAR COOKIES
3/4 cup sugar
1/3 cup butter, softened
1/3 cup canola oil
1 tbsp milk
1 1/2 tsp almond extract
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp colored sugar
Preheat oven to 375 degrees.
In a large mixing bowl beat the 3/4 cup sugar, butter, oil, milk, almond extract and egg until light and fluffy.
Lightly spoon the flour into the measuring cup and level off. Stir the flour, baking powder, and salt into the sugar mixture; blend together well.
Evenly spread the dough onto a 15 X 10 X 1-inch baking pan and sprinkle with the colored sugar.
Bake cookies at 375 degrees for 10 to 12 minutes or until light golden brown; do not overbake. Cool for 5 minutes before cutting diagonally into bars.
Approximately 4 dozen cookies.
STRAWBERRY PIZZA
1 pkg (20-oz) refrigerated sugar cookie dough
1 block (8-oz) cream cheese, softened
1/3 cup sugar
1 tub (8-oz) strawberry (or plain) frozen whipped topping, thawed
1 pint or 2 cups fresh strawberries, halved or sliced if very large
Preheat oven to 350 degrees.
Lightly grease a 12-inch pizza pan.
Press the cookie dough firmly onto the prepared pizza pan. Bake at 350 degrees for 20 minutes or until light golden brown. Cool in the pan on a wire rack.
In a large mixer bowl, beat the cream cheese with the sugar on high speed until well blended. Gently stir in the whipped topping and spread the mixture evenly over the cookie crust. Top with the strawberries. Serve immediately or cover well and refrigerate until ready to serve. If you have leftovers, store in the refrigerator.
SO EASY FRESH PEACH CRUMB BAKE
2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp nutmeg
2 tsp butter, melted
Preheat oven to 350 degrees.
Arrange peach slices in the bottom of an 8-inch square baking pan or dish.
In a small bowl combine the cracker crumbs, cinnamon, and nutmeg to blend together well. Stir the melted butter into the cracker mixture. Sprinkle the crumb mixture evenly over the peaches.
Bake at 350 degrees for 30 minutes.
Best when served warm with a dollop of whipped cream or ice cream.
Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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3 No Recipe Uses For The Season's Best Strawberries

By Todd Mohr 

No cookbook will tell me what to do when it's strawberry season. It's one of the great seasonal joys in fresh food, and I take full advantage of the short time. The best strawberries come from your local farm, local farmer, local rain and soil.
I celebrate the beginning of strawberry season with a visit to a local strawberry patch and speak with Jessica, the owner/farmer.
Strawberries are one of the most difficult crops to grow because of the long season, hard labor, and fragile nature of the fruit. It takes a lot of time, effort, and money to grow the best strawberries, but the difference is worth it and worth your money as well.
If you bite into a strawberry and it's white in the middle, you don't have the freshest berry. The likelihood is that this berry was picked before ripe and shipped long distances, robbing you of the great flavor and nutrients that fresh strawberries can offer.
For the best strawberries, visit your local farm and eat them when they're in-season. I'd rather have fantastic, flavorful strawberries for only a month than access to bland berries all year long.
Using my knowledge of successes I've had in the past, and basic cooking methods, I've decided to make Strawberry Pancakes, Strawberry Syrup, and a Balsamic Strawberry salad.
Strawberry pancakes are one of my favorite items to make when I get a hold of great, fresh strawberries. The flavor of the best strawberries that are just-picked baked into a griddle cake is a true summer pleasure.
I can even make the pancakes with a pre-made mix. However, Aunt Jemima is over 100 years old. Her hot cakes don't spring up like they used to.
I want my fresh diced strawberries to be surrounded by pancake batter, not have them sticking out the top because the mixture is too thin. What I need is extra leavening to make a pancake that has strawberries inside.
Luckily, with a basic knowledge of baking principles and leavening agents, I can give the old lady a facelift and no recipe is needed. By adding baking powder and citric acid to the boxed mix, I can get an extra chemical reaction for the biggest, fluffiest strawberry pancakes ever.
Even strawberry pancakes made with a boxed mix can be customized for my liking. Aunt Jemima never looked so good after the facelift we've given her.
This same principle can be used for banana pancakes, blueberry pancakes, chocolate chip pancakes, granola pancakes, and many more.
But, I still have a lot of fruit in my bucket and I want to preserve as well as enjoy the best strawberries I'll have all year. Strawberry sauce is a great solution because it can be used as an ingredient in other foods and the sugar syrup will preserve the fresh fruit flavor as well.
Strawberry sauce can be made like candy syrup when you know the right temperature.
All it takes is strawberries, sugar, water, and a thermometer to apply a no recipe approach to making syrup from fresh fruit that is naturally sweet and has a smooth texture.
After capping and dicing the fresh berries, I'll bring them to a soft simmer in a sauce pan with water and a spoonful of sugar.
I'm not trying to sweeten the strawberry sauce by adding sugar. I'm using the best strawberries, so they already have the best flavor. A small amount of added sugar will "set" the color of the berries, inhibiting their desire to turn brown after being pureed.
However, there's an extra trick I'll show you that will keep the strawberry sauce from cooling and forming sugar crystals. Remember our friend Cream of Tartar from the strawberry pancakes we just made? It'll have an entirely different roll in strawberry sauce.
Cream of Tartar helped in the chemical reaction needed to give Aunt Jemima a facelift and leaven pancakes. Today, the acidic quality of this bake shop staple will help inhibit crystallization of sugars in our strawberry sauce.
Once the sauce cools, sugar crystals can start to form crunchy bits in the syrup. I certainly don't want a crunchy sauce, so just the "tip of the knife" of an acid will help limit this effect. There is no recipe that will alert you to this.
Strawberry sauce can be used for dozens of applications during the spring and summer. I love to use it for drinks, to decorate dessert plates, or to flavor and moisten a cake. It's a simple way to preserve your strawberry picking efforts and create an ingredient you can use again and again.
However, not everything you make with the best strawberries has to be sweet. Even a fresh strawberry salad doesn't always have to be sweet. I'm going to play with my diner's palates by throwing sour and bitter at them too!
The real art and talent of a great chef or cook is to manipulate the palate of the people you're serving. I'm going to hit on all four of the senses on the tongue with one single salad.
Since my fresh strawberries are so sweet, I'm going to off-set that sensation with balsamic vinegar, a sour liquid. Then, perhaps raw onion and honey to really wake up the mouth.
However, the salad I'll make today will attempt to combine flavors that will play contrast with the sweet fresh-picked fruit.
Since my fresh strawberries are so sweet, I'm going to off-set that sensation with balsamic vinegar, a sour liquid. Then, perhaps I'll add raw onion and honey to really wake up the mouth.
This is a great method to keep in mind no matter what you're cooking, baking, or combining ingredients in your kitchen. What can you do to cause unexpected flavors in your food that will make your guests wonder how you did it?
There are plenty of unconventional flavor combinations all over the world, and using them in contrast can make for the most exciting dishes.
When you are enjoying the fantastic flavor of the best strawberries that are local and in-season, time is of the essence. The season is short, and there's no written instructions that will tell you exactly what your tastes require. Only you can decide that.

Chef Todd Mohr has helped thousands worldwide discover the joy of cooking without recipes. His eye-opening FREE No Recipe Report reveals the 16 Cooking Rules You Should Never Follow (because they're ruining your food!).

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Wild Greens Can Make a Spring-time Treat

By Dyfed Lloyd Evans

We are so inured to shop-bought factory-farmed foods that we forget that all our foodstuffs originated in the wild. Indeed, everything we eat today started out life as a wild plant. Due to selective breeding cabbages and kale may not look much like their wild ancestors any more. Which is not to say that those wild ancestors don't exist and remain perfectly edible.
If you know what to look for and how to recognize the plants then the wild harvest can provide many completely free delights for your table. What's more wild foods are truly and completely seasonal and provide a sense of what our ancestors used to eat.
With spring just around the corner it's time for all serious foragers and anyone curious about wild foods to venture out once more. We're about to enter the season of fresh spring greens where dandelions, mustard greens, stinging nettles, deadnettles, ramsons (wild garlic), bedstraw and many other edible delights are at their very best.
Here are two recipes that will show-off many of these wild spring greens to their very best:
Wild Garlic and Wild Mustard Greens Pesto
Ingredients:
1 garlic clove, chopped
sea salt and freshly-ground black pepper
150g wild mustard greens, washed and with leaves shredded
12 ramson (wild garlic) leaves, chopped
100g pine nuts, very lightly toasted
100g freshly grated Parmesan cheese
extra virgin olive oil
a small squeeze of lemon juice
Method:
Add the garlic, wild mustard greens and ramsons to a food processor and pulse to a puree. Add the pine nuts and pulse once again. Tip into a bowl and add half the Parmesan. Stir gently and begin adding the olive oil. Add just enough so that the mixture is bound together and you achieve a thick but pliable consistency (a bit like mud). Add the lemon juice and most of the remaining cheese. Season to taste then add a little more olive oil. Alternate adding oil and cheese until you are happy with both the consistency and the taste.
This is best used fresh, but will store for a week if placed in a jar and stored in the fridge.
Nettle Soup
Ingredients:

900g young nettle tips (you need to pick these when the nettles are about 6 to 10 cm tall. May is a good time)
(
900g spinach
(
900ml chicken or vegetable stock
(
3 tbsp flour
(
60ml cold milk
(
4 cold, cooked, sausages
(
3 tbsp sour cream

salt and black pepper, to taste
Method:
Be careful when picking the nettles as even the young tips can still sting. Also only pick young, fresh, nettles as they become very bitter as they age. Wash the nettles when you have enough then blanch them in boiling water (this removes the formic acid). Drain the nettles and return them to the pot along with the spinach. Pour in the hot stock, season and allow to simmer for 4 minutes (add more stock if the mixture becomes too dry).
Set the soup aside to cool then purée in batches in a blender. Meanwhile mix the flour and milk to a smooth paste. Return the soup and the milk mixture to the pot and return to a boil. Chop the sausages into small rounds and add to the soup. Add the sour cream, swirl and serve immediately.
These are only two recipes of the many thousands possible and they feature only two of the many hundreds of edible plants that are all around us in the countryside. Why not begin exploring the culinary possibilities of your own backyard today?

Dyfed Lloyd Evans is the author of the Celtnet Guide to Edible Wild Plants and the recipes to accompany this guide have been collected in his Wild Food Recipes. He also writes articles on wild foods and wild food cooking at Celtnet Articles

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Easy Seaweed Recipes, For the Seaweed Beginner!

By Cecilia Benjumea

Looking for seaweed recipes? In this article I will share with you two easy seaweed recipes you can try at home, even if you are a beginner with seaweed.
Seaweed is an amazing source of trace minerals including iodine which is important for healthy thyroid function. Dulse flakes or kelp granules are very easy to find online or in the spice or bulk herb section of your natural foods grocery. You can sprinkle flaked seaweed on almost any food as a healthy salt substitute. Besides the flaked or granulated sea vegetables, I recommend whole leaf Dulse, Silky Sea Palm, Bull Whip Kelp, and Nori. They are my favorite seaweeds and they have a sweet and mild flavor. Once you are familiar with using seaweed you can branch out and try all the different varieties; just make sure they are of good quality. I recommend buying seaweed harvested off the Mendocino Coast in California from a company called Ocean Harvest Sea Vegetables.
Here are two really easy seaweed recipes:
Basil Avocado Sea Vegetable Salad
1 English Cucumber or 2 medium sized cucumbers (thinly sliced into disks)
2 medium tomatoes sliced
1/2 large avocado diced
Handful of basil leaves chopped (about ten leaves)
Handful of pieces of whole leaf seaweed such as Silky Sea Palm, Dulse, or Bull Whip Kelp
Sea salt and cracked black pepper to taste
Drizzle of extra virgin olive oil
Juice from 1 lemon (optional)
Layer the cucumber and tomato slices attractively on a platter. Top with the chopped avocado and basil. Drizzle on the olive oil and squeeze on the lemon juice. Sprinkle on the pepper, salt, and sea vegetables. Makes 1-2 servings.
Simple Wakame Salad
1 cup soaked and rinsed Wakame seaweed (about 1/3 cup seaweed before soaking)
1/2 cup soaked and rinsed sun dried tomatoes chopped
2 green onions chopped
1 tablespoon sesame seeds
1 teaspoon raw sesame seed oil
1/2 teaspoon tamari or enough to taste
1/4 teaspoon grated ginger
pinch cayenne pepper
Mix all ingredients together in a bowl. Eat as a side salad or over rice. Makes 1-2 servings.
I hope you enjoyed these two simple seaweed recipes please check out the resources below for more seaweed recipes.

Cecilia is a raw food teacher in Sonoma, California. Click here for more easy seaweed recipes Click here to visit Cecilia's raw food website and get your Free Raw Food Starter Guide E-book and a raw foods list to start your raw food kitchen today.

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Raw Kale Recipes - 3 Easy Recipes!

By Cecilia Benjumea

Raw kale is one of the most nutritious greens you can eat. Here are three easy raw kale recipes you can try at home.
It is one of the healthiest greens for your bones because it contains vitamin K, manganese, which promotes bone density, and it also contains calcium.
It is also the top leafy green source of the antioxidants lutein and zeaxanthin which promote eye health. It also contains vitamins C, B6, and B2 and is a good source of fiber.
There are many varieties including Curly, Red Winter, and Lacinto. You might also be lucky enough to find an heirloom variety at your local farmer's market as well. Experiment with different types for different tastes and textures.
Here are three easy raw kale recipes that I hope will get you to try this very nutritious vegetable.
Warning: kale is contraindicated in people taking anti-coagulants such as Warfarin.
Tropical Smoothie
1 cup pineapple
1 cup mango
1 banana
6 Lacinto or Dinosaur Kale leaves
2 cups water
Blend all ingredients in a powerful blender such as the Vitamix until completely smooth and creamy. Add honey, agave nectar, stevia or another sweetener if desired. Enjoy as a super healthy addition to your breakfast routine or as nutritious snack during the day.
Green Juice
5 ribs celery
1 large English cucumber
2-3 large Fuji apples
1/2 lime
6 Curly Kale leaves
Put all the ingredients through a juicer. My favorite juicer because of it's versatility is the Omega Vert 350. If you don't have a juicer an alternative would be to chop the cucumber, apple, and celery and place it in a blender (cucumber first) with the chopped kale and peeled lime. Blend on high for about thirty seconds and then pour and squeeze the mixture through a sprout bag over a big bowl. Sprout bags are relatively inexpensive and have a variety of uses. The sprout bag will strain out all the pulp and leave you with a smooth and silky juice. Pour the juice back into the blender carafe and then pour into a glass.
Raw Marinated Asian Salad
1 large bunch Lacinto or Dinosaur kale thinly sliced
(or another type of kale)
Juice from 1 lime (about 6 tablespoons)
1 tablespoon raw sesame seed oil
1 tablespoon cold pressed olive oil
2 tablespoons chickpea miso
1 tablespoon freshly grated ginger
2 tablespoons finely chopped green onion
(about 2 green onions green part only)
1 cup finely chopped red bell pepper
(about 1/2 large bell pepper)
handful of your favorite seaweed
[torn dulse, silky sea palm, kombu, wakame... (etc.)]
1 tablespoon black or white sesame seeds (optional)
Make sure the greens are thinly sliced, you can even shred the kale with your food processor with the slicing disk on if you wish. Put the shredded kale in a large bowl and mash in with a fork the oil, chickpea miso, shredded ginger, and lime juice. Make sure the miso and oil is well blended. You can even massage the kale with your hands to make sure the kale is well coated. Serve now or let the kale marinate in the refrigerator for at least 1 hr., it can even sit overnight. The longer it marinates the more tender the kale will be. When you are ready to serve, add in the bell pepper, seaweed, cucumber, green onion, and sesame seeds.
I hope you enjoyed these recipes and I hope you are inspired to eat more kale at home!

Click here for more easy raw food recipes. Click here to learn more about the Omega Vert juicer to make your own raw kale green juices.

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Seaweed Benefits and Recipes

By Yuri Elkaim

Today we're going to look at 3 amazing types of edible seaweed. The health benefits of sea vegetables are absolutely ridiculous and now we're going to learn some more specifics relating to dulse, kelp, and nori.
Dulse
Dulse is a seaweed highly rich in iodine, iron, and calcium.
It can easily be added to salads and soups as it makes a great seasoning. Because of its sodium content it can also a replacement to table salt.
Kelp
Another great alternative to salt, kelp is usually used in smaller quantities because of its potent mineral content and strong flavour.
It has some protein and is rich in iodine, calcium, potassium, and many of the B vitamins. Kelp is other high in disease-fighting phytonutrients such as fucosterol, vanilin, and lutein.
Nori
Nori is probably the most common seaweed as it the one used to make sushi. It is very high in protein (nearly 50% protein content), fiber, vitamin A, calcium, iodine, iron, and phosphorus.
Because it comes in sheets, nori is easiest to use when making wraps (instead of using wheat-based or lettuce wraps).
Seaweed Recipes
Now that we've looked at some common types of sea vegetables, I want to give you some ideas as to how to use them.
Winter Squash Kelp Soup
One 5″-6″ piece of kelp
1 medium onion, chopped
1 medium winter squash, cubed (about 1 quart)
1 small handful parsley, chopped
Fresh ground black pepper
1. Lightly rinse kelp
2. In a soup pot, cover kelp with water and simmer for 10 minutes.
3. Remove and cut the kelp into small pieces.
4. Return to the pot with the onion and squash; add water to cover.
5. Simmer for 20-30 minutes until squash is soft, or pressure cook for 5-10
minutes. Puree soup is desired. Garnish with parsley and serve.
Avocado Sea Wrap
1 avocado, cut into lengthwise strips
1 small handful alfalfa sprouts
¼ cucumber, julienned
1-2 Nori sheets leaves, rinsed and carefully unfolded
Juice of ½ lemon
1-2 tbsp olive oil
1. Lay the avocado strips, alfalfa sprouts, and cucumber inside the 2. Drizzle some lemon juice and olive and roll to make a wrap.
There are plenty of ways to incorporate edible seaweeds into your diet. Besides recipes like these ones, the easiest way is just to sprinkle them on your salads and soups as seasoning. Then, if you want to get more fancy, you can give some elaborate (yet simple) seaweed-based recipes a shot.

Yuri Elkaim is a Registered Holistic Nutritionist and author of the raw food diet book Eating for Energy. Find out how his work has helped more than 22,000 people lose weight and live their healthiest life ever - visit http://www.eatingforenergy.ca.

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10 Benefits of Dulse - Heal Your Body and Digestive System With Dulse

By Sean N Burrows

Seaweeds such as Dulse are very popular in Eastern cultures such as Japan, Korea, and China. For this reason, many health issues Americans face today, are mostly non-existent to these people. This seaweed is red in color and has a spicy, salty flavor. Which makes it a tasty supplement to add to your cooking.
Because of its high amounts of nutrition, minerals, vitamins, and therapeutic properties, Dulse is an important element to supplements and super food powders. My favorite way of getting this plant is by taking it in powder form and mixing it with fresh juice.
Here are 10 awesome health benefits of Dulse
1) High in Vitamins and Minerals - Specifically Vitamins B6, B12, A, Iron, Potassium, Phosphorus, and Manganese
2) Helps heal poor digestive systems
3) Rebuilds and Maintains All Glands in the Body
4) Cleanses the Body of Heavy Metals
5) Increases Metabolism and aids in weight loss
6) Also High in Calcium, Fiber, and Protein
7) Supports healthy Brain function
8) Very High in Iodine for healthy Thyroid Function
9) Great for adding flavor to cooking
10) Heals and enhances the Liver
More About the Liver
A lot of my studies have been on the liver, and just how important they are to our bodies and good health. Our livers are responsible for so much that we absolutely must become more aware of how to keep it healthy. Our livers break down all our foods, cleanses the toxins in our bodies, processes all of our sensory input, and is our heat-furnace. It's the only organ in the body that can regenerate.
Our current health care system is structured around pain killers, antibiotics, and medication for everything you can imagine. These pills are extremely hard on our livers. Combine these medications with use of alcohol, drugs, heavy metals, and pesticides, you have the perfect formula for killing off your liver early.
Our livers are extremely abused in our society, and adding Dulse to your diet can play an important role in helping to heal our bodies and livers.

Bonus Tip!
The best way to take, and receive, the awesome benefits of Dulse [http://www.what-is-personal-growth.com/green-superfood.html] is in powder form in conjunction with other healing herbs. You can find high amounts in a quality, green super food powder to detox and heal the body.
Sean Burrows loves to learn and discover new ways to improve the quality of peoples lives. He studies personal development and health rigorously, and shares his life's lessons, creative ideas, and healthy recipes through his Personal Growth Blog at [http://www.what-is-personal-growth.com].

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How To Use Some Common Sea Vegetables

By Elaine Savard

Dulse: Has to be examined first for residue of sand or small shells. The product can be eaten as is in the package or soaked and eaten raw in salads. It also can be cooked and added to stir fries,to vegetable dishes and grain dishes. Dulse can be pan fried in sesame oil and it becomes crispy and has a likeness to bacon.
Arame: Wash well to eliminate any sand. The dried product has to be soaked in warm water for 5 to 10 minutes before cooking. It is excellent in soups, in stir fries made with tofu, or in salads. Take note that it does double in volume when cooked.
Wakame: When soaked this sea vegetable will expand to about 7 times its original size. Soak it in water before cooking and once cooked the long strands will melt in your mouth. Wakame can be eaten raw, added to stir fries and soups. When the product is roasted, it can be sprinkled on salads and stews.
Nori: Everyone who has ever eaten sushi has eaten Nori. It comes in boxes or sealed packages containing about 10 sheets. Nori can be substituted for tortillas or pita bread. Toast and crumble Nori and eat it with rice and hummus. Cut Nori into strips or crush it and use it in soups, salads or casseroles.
Kombu: This dark purple sea vegetable comes in thick strips or sheets. When cooking with it, take into account that Kombu will double its volume and it readily soaks up liquid. It can be used in soups and stews. When a small amount is added to the cooking water of dried beans, they will cook faster and be more easy to digest.
Sea Palm: As per its name, it does look like a miniature brownish green palm tree. Sea palm can be eaten in the raw state or sauteed, in soups or salads. It can be toasted and added to trail mix.
When using seaweed take into consideration the fact that it does come from the sea and it will have a salty flavor. Therefore, seasoning may have to be adjusted when adding to your favorite recipes for extra flavor and nutrition. Sea vegetables have to be stored in a dark, dry place in an airtight container. Once cooked use as soon as possible, and store leftovers in refrigerator.

Three other sea vegetables, Kombu fucoidan, Ulva, and Bladderwrack have been added to the synergistic blend of 7 berries in the health and wellness product YouthJuice available in the store at http://www.fucoidanforhealth.com

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The Best Vegetable and Seaweed Soup

By Shanna Ohmes

I experimented with a vegetable soup recipe and came up with this delicious meal. The addition of seaweed and greens made the broth rich in nutrients like magnesium and potassium and natural iodine. The broth was a rich brown from the dulse seaweed and as I ate, it felt like that was exactly what I needed that day. So, for a soul satisfying vegetable soup, look no further.
I leave the skin on my root vegetables like carrots and potatoes. Most of the nutrients are just under the peel of most vegetables, and there's no harm in consuming the skin when cooked.
What You'll Need:
3 tablespoons healthy fat like olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut in chunks, leave skin on
6 potatoes, cut in chunks, leave skin on
1 acorn or butternut squash, peeled and cut into chunks
1 cup dried seaweed, I used dulse
1 package (9 ounce) fresh spinach
Organic chicken broth and/or water to cover the veggies
In a stockpot, melt 3 tablespoons or so of butter and sautee the onions until they are translucent. Then add in the carrots, potatoes, squash, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.
Bring to a boil, and then reduce the heat to simmer and cover with a lid. Simmer about 40 minutes until the potatoes and carrots are tender. The broth will be a beautiful deep brown from the seaweed and the best vegetable soup you ever tasted.
©2009 Shanna Ohmes

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Soul Food Recipes - 3 Easy Ways to Cook Healthier

By Roy Primm

Soul food recipes have appeared back on the radar as a popular cuisine. With one of the few original foods originated and developed in America, many people fall into certain pitfalls.
Many of the pitfalls include obesity, high blood pressure, diabetes and other possible health ailments. Healthier cooking ingredients and techniques continue grow as more consumers look for better ways to eat healthy and live longer. But we still want to enjoy the comfort food feeling of this southern cuisine.
Here's ways to fight these pitfalls and enjoy the dishes we all love.
1. Cook In Less High Calorie Fats and Oils.
Traditionally our great-grandmothers cooked everything in lard , that gave the foods a rich taste. But unfortunately people who enjoyed the lard laden foods developed life threatening ailments such as high blood pressure, heart disease and weight problems to name a few. One of the keys to avoid these problems is to cook in lighter oils such as peanut oil, olive oil or sesame seed oil for example.
2. Use More Quick Cooking Methods.
Traditionally we cooked soul food, especially vegetables, for hours in large amounts of water. That made the house smell good all day, in fact it made the whole block smell good, even for passersby. The negative in cooking vegetables in large amounts of water for hours at a time loses the valuable vitamins and nutrients.
The answer is to use more quick cooking techniques such as stir frying or sautéing. You can find popular recipes online for stir frying collard greens, mustard greens or cabbage. These recipes continue to grow in popularity. Not only do they cook quicker, most in under 5 minutes, but by cooking quicker you can save more of the valuable vitamins and nutrients contained in these power-packed vegetables.
3. Season More Naturally.
Soul food recipes and seasonings go together. In fact, besides the attitude of the cook, the seasonings give the dishes it's soul. If you ever taste a meal that's bland, tasteless or boring it's disappointing. Traditionally flavorings such as fat back, ham hocks, bacon and large doses of salt were the staples used. They were also responsible for an assortment of health ailments, especially when eaten in large doses or eaten regularly.
To protect yourself against these pitfalls, more natural seasonings continue to grow in popularity. Because these are more natural you can avoid the health risk of traditional seasonings. The examples are onion powder, garlic powder, turmeric, Cayenne Pepper, oregano and others.
As soul food recipes grow more popular, healthier alternatives continue to develop. This will appeal to a growing number of people looking to eat healthier and live longer, without giving up the meals they love.

See the top 20 soul food recipes chosen by readers this month, plus watch soul food experts cook the most popular soul food dishes and watch the recipes come alive Free Soul Food Recipes

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Easy Recipes For Fall Vegetables

By Sherry Frewerd

When you think of fall vegetables what comes to mind? For many people, fall is the best time of year to enjoy parsnips, turnips, greens and rutabagas. Have you ever tried cooking these delicious vegetables in your own recipes? These particular vegetables are harvested in the fall and winter months throughout the warmer states and make wonderful, hearty side dishes that are perfect for meals when the weather turns cooler.
If you've never cooked rutabagas, turnips, greens or parsnips before then there are a few tips to consider at the store and when preparing. For rutabagas and turnips, look for smooth, round veggies that are firm to the touch. You'll need to peel the outer skins before cooking. Kale and mustard greens have a sharper taste than parsnips or rutabagas. Most cooks find that their texture is better if cooked with very little water. Parsnips look like pale carrots and should be scraped before cooking.
Are you ready to cook up some yummy fall vegetables for your family meals? The following are some easy recipes for you to try. Enjoy!
Creamy Cooked Turnips
6 medium turnips, peeled and sliced
1 (8oz) carton sour cream
1 tbsp sugar
½ tsp salt
Paprika
Place turnips in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain and mash. Add remaining ingredients; mix well. Cook over medium heat just until heated. Serves 6.
Boiled Rutabagas
1 large rutabaga, peeled and cut into 1 ½ inch cubes
1 tsp sugar
1 tsp chicken bouillon granules
Dash of pepper
Combine all ingredients in a Dutch oven; add just enough water to cover. Bring to a boil; reduce heat to medium high and cook 10 minutes. Cover, reduce heat, and simmer 15 minutes. Serves 4.
Mustard Greens and Potatoes
¼ lb salt pork
3 ½ lbs mustard greens
2 c cubed potatoes
1 c water
Rinse salt from pork; set aside. Remove stems from mustard greens and wash thoroughly. Tear into bite size pieces. Place greens in a large Dutch oven. Add pork; cover and cook over high heat 10 minutes or until pork is tender. Drain. Add cubed potatoes and 1 cup water; cook over medium heat 20 minutes or until potatoes are tender. Serves 8.

Sherry Frewerd is an affiliate marketer who publishes websites and blogs on many different topics. Find the perfect easy recipes for your family meal planning at 'Family Crock Pot Recipes' http://familycrockpotrecipes.com and 'Quick and Easy Dinner Recipes' http://quickandeasydinnerrecipes.blogspot.com/

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Collard Greens

 By Ian Pennington

Collard greens are a staple most southern gardeners value. Collard greens are dark, leafy and full of vitamins. Collard greens, with their slightly bitter taste and chewy texture are misunderstood creatures of the vegetable world. A Collard greens recipe, by tradition, is generally not for those 30 minute meals.
Any recipe that attempts to "tender up" these green giants in less than one hour is unlikely to arrive at the proper eating consistency. Like their cousin, mustard greens, tenderness is key to their palatability. Just put them in a large pot on a slow flame. One hint to use collard greens in any recipe is to cook them to tenderness, freeze them and they're ready for a quick meal when the desire for something dark, green and leafy is impossible to ignore. This is also true of turnip greens.
Southern cooking can be broken down into "high country" or "low country". "Low country" cooking is simple fare and utilizes the bounty of garden vegetables that grow in proliferation:
- rhubarb
- sugar beets
- sweet potato
- okra
- squash
- butter beans
- rutabaga
And greens:
- collard
- mustard
- turnip
- dandelion
Each of these vegetables is prepared in most southern kitchens with a flair that is unmistakably "southern" for family gatherings, especially at holidays and parties. There are special spices used to enhance the flavor of these vegetables such as curry, cumin, chili, cayenne or tumeric.
What gives low country cooking its unique flavor are the other ingredients added. For instance,a collard greens recipe might include:
- smoked ham
- smoked turkey
- ham hocks
- pork rind
This creates a meal in itself. The tempting scent of collard greens and ham hocks cooked in a large pot is a cameo cuisine image hard to ignore. It's a treat for the senses that always the most popular in southern households and is fast becoming as popular in northern kitchens as well. These are foods that are healthy, contrary to popular perception because they incorporate the most nourishing vegetables with small amounts of meat. A collard greens recipe may contain smoked turkey or smoked ham. Adding a bit of chopped onion also enhances the flavor. Turnip greens cooked with ham hocks and tomatoes fills the air with a divine fragrance helped by a dash of chili or cumin. A melange of three greens, collards, turnip and mustard have a zip when tomatoes, green peppers and garlic are added. With a hint of curry, the flavor mellows just enough to satisfy the soul of any vegetarian. Add a spritz of fresh basil and the aroma morphs into a regal dish fit for a king.
The world of low country cooking is fast becoming the new Americana cuisine. The variety and combinations available to cooks is virtually endless. A collard greens recipe for these tender, dark green leafy wonders becomes a masterpiece when partnered by smoked meats and the right spices and herbs. They can be served as a side dish or main course for dinner. With garlic/cheese grits and eggs, they make breakfast fare unforgettable.

Ian Pennington is an accomplished niche website developer and author.
To learn more about Collards Green Recipe [http://greenorganicgarden.info/collards-green-recipe], please visit the Green Organic Garden [http://greenorganicgarden.info] for current articles and discussions.

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Mustard Greens, Chinese Cabbage, Spinach - Benefits Of Overloading The Diet With Low-Calorie Greens

By Felicitas Ramos

Green is the color of weight watchers. This should be the dominant color whenever foods are served on the dining table. This only means that most of the foods eaten by anyone desirous of losing weight consist of green leafy vegetables.
Fruits and vegetables are the best food group for people who want to keep their weight at the right level. However, the leafy greens are the most ideal vegetables to be consumed by humans. They are very rich in nutrients but absolutely low in calories. With all their vitamins, minerals and fatty acids, this group of vegetables helps the digestive system as they too contain immeasurable amount of dietary fiber.
Picking from the many leaves, the mustard greens, Chinese cabbage and spinach are among the most popular kinds.
Mustard Greens
This is a powerhouse kind of vegetable that is loaded with vitamins, minerals, anti-oxidants and dietary fiber. It is very low in calories, approximately 26 calories per 100 grams of raw leaves, which makes it one of the priority selections of weight watchers. This can be eaten both raw and cooked.
The health benefits include the control of cholesterol and protection against hemorrhoids, constipation and colon cancer. With the dietary fiber, you are assured that toxins are removed from your body system. This aids in the detoxification process.
This is a source of Vitamins A, C and E. The mustard greens top the list of green leafy vegetables that provide Vitamin K, a vitamin that is very necessary for bone mass-building. This vitamin helps prevent osteoporosis and arthritis. The mustard leaves supply your body with the needed minerals like calcium, potassium, iron, zinc and magnesium. The fresh leaves are great sources of folic acid.
Chinese cabbage
Many nutritionists had classified the Chinese cabbage as the lowest-calorie vegetable. Eating a cup of shredded leaves of this cabbage specie gives you only 9 calories. The Chinese cabbage is one of the vegetables in the zero-calorie or negative calorie category of foods. When eaten, it does not add calories to the body. Instead, it uses more energy to burn its calories thus becoming a suited component of a weight losing diet.
This is a real health food as it is loaded with calcium, iron, magnesium, beta-carotene, potassium and Vitamins A, B-complex, C and K. It contains a big amount of dietary fiber and anti-oxidants that can reduce bad cholesterol (LDL). It contains compounds that provide shield against breast, colon and prostate cancer. The potassium content helps in regulating your heart rate and blood pressure. The iron in the Chinese cabbage aids in red blood cell formation.
Spinach
Seeing the cartoon character, Popeye, getting his powers from spinach is applicable to real life. These Popeye-favorite greens are loaded with vitamins, minerals and all nutrients essential to a healthy body system. For vitamins, the body is supplied with A, C and K vitamins. Spinach is a good source of Vitamin K that aids in strengthening the bones. If you do not want to drink milk, you can substitute the dairy product with spinach and you get high level of calcium. Just like the mustard and Chinese cabbage leaves, spinach supplies your body with sufficient dietary fiber, anti-oxidants, folic acid and minerals.
The green leaves are very low in calorie content, 100 grams of raw leaves provide you with barely 23 calories. Despite the low calories, spinach is a stomach-filling food. With the health benefits and the weight reducing function, you have everything to gain by eating spinach.
Consumption of green leafy vegetables is just a matter of getting used to the taste and texture. Eaten with dressing or adding them to dishes, you will find the mustard greens, Chinese cabbage and spinach pleasurable to the tongue. The desire to eat the green leaves is inspired by the prospects of having a healthy but trimmed body.

Felicitas Ramos is writing articles as a hobby and she writes on different niches. She is in her 4th year of battle with Stage II-A breast cancer. Read more about natural ways to lose weight by visiting her site Health And Fitness Today.

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3 Delicious and Easy Recipes For Greens

By Shanna Ohmes

Greens are rich in magnesium and essential vitamins like vitamins K, A and C. Eaten several times a week or even daily will provide vitamins and minerals in a whole food form your body can easily assimilate. Greens can be spinach, collards, turnip greens, mustard greens or a mix of any of these. Greens are easy to cook and take minimal time and effort.
Here are 3 ways I enjoy greens in my diet. Enjoy these recipes!
Greens and Beans
Saute greens and onions in butter or natural bacon grease until wilted and onions are translucent. Add 1 can of drained and rinsed black or pinto beans. Cover, and cook until greens are done, about 15-20 minutes.
Greens and Black-eyed Peas
Saute greens and onions in butter or natural bacon grease until wilted. Add a can of drained and rinsed black-eyed peas. Cook, covered for 15-20 minutes. Serve on a bed of brown rice or quinoa.
A Crustless Quiche
Saute the greens, cook any meat you want in the quiche, like sausage or bacon. Spread the meat and greens in the bottom of a greased 9" pan. Spread some shredded cheddar cheese on top of the meat and greens mixture.
In another bowl, mix 4 eggs with 1 1/2 cups of cream or raw milk. Add salt and pepper and pour over the meat mixture. Bake at 375° for 30-45 minutes.
Check by inserting a knife in the middle of the quiche and if it comes out clean, like a pie, then it is ready to eat. Enjoy your quiche warm or cold!
Greens are versatile and easy to cook with. They are nutrient-dense, so it is easy to get many of your vitamins and minerals in each day with greens.
©2009 Shanna Ohmes

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Collard Green Soup

By Joseph Parish

One of my favorite categories of food is soup especially during the fall and winter season. Being a survivalist I strive to create soup from just about any foods which I maintain in my emergency food supply cupboard. Over the years I have made some very extraordinary but tasty meals by merely making good use of my available supplies.
Today I decided to undertake creating a Collard Greens Soup. The flavors found in this soup are so intense and pleasing to your taste that you will soon discover this recipe to be made on a routine basis. It's the perfect meal for a cool fall evening. I have always enjoy a few greens every now and then however I can not eat too many of them or too often.
I must admit that most people's preferred method of preparing their collard greens is to boil the heck out of them for several hours along with perhaps a ham bone tossed into the pot. Possibly a few people may simply cook their Collard's and serve them with a bit of vinegar and oil splashed upon them. I have eaten them made by both methods many times in the past.
Often when confronted with a strange or unusual soup combination the major of the people will quickly stick their nose up at the food. This is the usual response brought about with the mention of Collard Greens. I have heard the same jokes and remarks concerning "Grass Clippings" for a long time. The point to be made here is that in an emergency setting this Grass Clipping as they are referred can keep you alive.
As I often like to do in my survival recipes is to create my recipe so that it requires no refrigerated foods. In times of emergencies we may not have any sort of power to keep the appliances working so I prefer to go at it from the viewpoint of a total collapse of our infrastructure.
Collard Greens Soup Ingredients
1 can of chopped Collard Greens
1 can of white limas or Black Eye Peas
5 Cups of water
2 chicken bullion cubes
1 tablespoon of onion powder
1 teaspoon thyme
1/8 cup of dehydrated celery
Place the five cups of water in a large pot and bring to a boil. Crumble the bullion cubes and add to the water as it is boiling. Add the can of Collard Greens and the beans at this time whether you are using limas or Black Eyed Peas. Put the onion powder, thyme and dehydrated celery into the pot next. Bring all the ingredients again to a rapid boil and then lower the heat to a simmer. Continue to cook for another twenty minutes to permit the flavors to bend together properly. If the soup appears to be drying out add only enough water to keep it wet and liquidy. Remove the pot from the heat and set it aside to cool for a short period of time. As an option you could serve the soup warm with a sprinkle of shredded cheese and croutons placed on top. This recipe will make enough soup for approximately six servings.
You could use Kale or Mustard Greens in this same recipe or any sort of broad leaf greens for that matter if you desire. Why not surprise your family this evening with something exciting and different?

By Joseph Parish
Copyright @2010 Joseph Parish
http://www.survival-training.info
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Delicious "Onion" Recipes for the Crockpot: French Soup or Swiss Chicken

By Linda Carol Wilson

Onion in the slow cooker just really adds to a dish. The crockpot or slow cooker recipes in this article, make good use of the lowly little produce item onion. French Onion Soup is a popular meal starter or it makes a meal on cool days, especially when paired with a sandwich or soup. For something more substantial try the Swiss Onion Chicken. Talk about coming home to an appetizing aroma in your house! For the Swiss Onion Chicken you will need a large metal coffee can, not the easiest thing to find anymore but they are still available.
FRENCH ONION SOUP
1 quart beef bouillon
3 cups thinly sliced yellow onions
1/4 cup butter
1 1/2 teaspoons salt
1/4 cup sugar
2 tablespoons flour
1 cup grated Parmesan
Pour the bouillon into a 2 to - 3 quart crockpot; place the lid on pot and set on high. Cook onions slowly in the butter in a large skillet; cover and let cook 15 minutes. Uncover and add salt, sugar, and flour; stir well. Add to the crockpot. Cover and cook on low 6 to 8 hours or high for 3 hours. Top with the Parmesan when serving. Add a slice of toasted French bread or some croutons, if desired.
SWISS ONION CHICKEN
2 cups sliced yellow onion
2 tablespoons butter
8-cups day-old bread cubes
2 cups chopped or shredded cooked chicken
1 1/2 cups shredded Swiss cheese
4 eggs
2 cups milk
1 teaspoon salt
2 tablespoons snipped parsley
In a skillet cook the onion in the butter until tender.
Grease a large coffee can and place a third of the bread cubes in the bottom of the can. Add half the cooked onions, half the chicken, and half the cheese. Repeat layers ending with the last third of the bread cubes. Press down lightly. Beat the eggs, milk, and salt together; pour over the bread. Cover the can with the foil, pressing edges to the can, to seal. Set the can in the crockpot. Pour half cup of water into the cooker. Place lid on the cooker and cook on low heat setting for 8 to 9 hours. Remove from the cooker and let stand for 5 to 10 minutes.
Run a sharp knife around the inside of the can to loosen. Carefully turn out into a serving bowl. Sprinkle with the snipped parsley to garnish.
Yield: 6 to 8 servings.
Enjoy!

For more of Linda's slowcooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
For her delicious dessert recipes visit her at http://ladybugssweettreats.blogspot.com

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Yummy Singapore-Style Onions Recipe

By Clance Lee

This is a vibrant way to serve onions and a delicately flavored accompaniment to cold chicken or pork.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4 

1. Blend all the ingredients for the rempah together in a food processor, adding just enough of the water to make a rough paste.
2. Fry the shallots in the oil until starting to brown then add the turmeric and cook for a further 1 minute. Stir in the rempah and cook for 2 minutes.
3. Add the lime leave or zest and sugar, with most of the remaining water. Bring to it the boil then simmer for 10 to 15 minutes, or until the shallots are almost tender.
4. Blend the coconut milk with the remaining water, add to the pan and cook for a further 5 minutes. Season with salt and pepper before serving.

REMPAH (CURRY PASTE)

• 2 to 3 fresh red chilies
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 2 stalks lemon grass, finely chopped
• 5 cm (2 in) piece fresh root ginger or galangal, peeled and chopped
• 25 g (1 oz) blanched almonds or macadamia nuts
• 250 ml (9 fl oz) water
• 500 g (1 lb 2 oz) shallots, peeled and left whole
• 1 Tbsp groundnut oil
• I tsp turmeric
• 6 lime leaves, shredded or finely grated zest of 3 limes
• 1 tbsp raw brown sugar
• 5 tbsp coconut milk or cream
• Salt and black pepper
• Spiced onion rice noodles with peanut sauce
• Series 4 to 6

SAUCE

• 2 shallots, chopped
• 1 red chili, seeded and chopped
• 70 g (272 oz) dry-roasted unsalted peanuts
• 5 Tbsp coconut milk or cream
• 250 ml (9 fl oz) water
• 2 Tbsp groundnut oil
• 1 tsp ground turmeric
• 1 tsp crushed lemon grass paste or 1 stalk lemon grass, bruised and finely chopped
• Salt
• 250 g (9 oz) medium rice noodles
• 6 spring onions, trimmed and finely chopped
• 1 Tbsp groundnut oil
• 115g (4 oz) peeled prawns
• 1/2 tsp mild chili powder
• Chopped spring onions and crushed peanuts or prawns to garnish
• Shredded crisp lettuce to serve

My version of Singapore street food - I've served the dish on a bed of crisp shredded lettuce, so do sit down to eat this!
Preparation time: 15 minutes
Cooking time: 5 minutes 

1. Prepare the sauce. Blend the shallots, chili, peanuts and coconut milk to a thick paste with about half the water. Heat the oil in a small pan, add the turmeric and lemon grass, and cook for a few seconds. Stir in the paste and the remaining water, then bring to the boil. Add a little salt if necessary, then keep just warm until required.
2. Break up the noodles in a large bowl, pour boiling water over them and leave to stand for 5 minutes.
3. Cook the spring onion n the oil for a few seconds, then acid the prawns and chili powder. Continue cooking until the prawns are piping hot.
4. Drain the noodles then add them to the onion and prawns and finally toss aim in the peanut sauce. Garnish and serve on a bed of shredded lettuce.

Here are some useful tips on how to choose onions.

Find out more things about Vegetable Recipes and Cooking Tips. Check out All Vegetable Recipes for more information.

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Simple Chicken Recipe - Chicken Breast Stir Fry With Peppers and Onions - An Easy Food Recipe

By Frank Ernhart

Want to make an easy chicken recipe. Stir fry dishes are ideal when you are looking for a simple chicken recipe. Most of your time will be spent in the preparation step. Chopping the ingredients takes time, but if you know how to use kitchen tools, such as the chef's knife, it is not that difficult/ If you do your cooking at a higher temperature, and the ingredients are cut into very small pieces, the actual cooking time becomes very short. I sometimes use a WOK, but the vessel I use most is a black iron chicken fryer. Most of the stir fry dishes I make are served over rice. I use a microwave oven for the rice and I always start the rice first so that it is cooking all the time I am preparing the ingredients and cooking them. Stir fries are not only quicker, but are also easy to make. About the only way you can mess them up is to over cook to the point where the ingredients burn. To prevent burning you must keep stirring and when it's done, remove the WOK or skillet from the heat source.
This simple chicken recipe can be made with either raw chicken or you could use leftover cooked chicken. If you use leftover chicken it should be added last, as it will not require as much cooking time as the vegetables. Either way thisw dish is easy to make. If you have a Chinese WOK, this could be used here but I still prefer to use a cast iron chicken fryer. The best way to serve this chicken recipe is over cooked long grain brown rice.
Chicken Breast Stir Fry with Peppers and Onions
Ingredients
2 chicken breast tenders (3 - 4 ounces total), cut into bite size pieces
1 small yellow onion, chopped
1 green bell pepper, seeded and chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons soy sauce
3 tablespoons flour
Instructions
1 - Place the flour, salt and pepper in a mixing bowl and stir together, then dredge the chicken and vegetables in it.
2 - Heat up cast iron skillet or Chinese WOK.
3 - Add extra virgin olive oil.
4 - Add the chicken and continuously stir for 2 or 3 minutes. If using cooked chicken, it can be added last.
5 - Add the chopped onions and chopped pepper and continuously stir for 2-3 minutes.
6 - Add 1/2 cup of water to help thin the sauce.
Serve over cooked long grain brown rice.

My name is Frank Ernhart. I am a retired engineerin, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com.

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
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French Onion Soup Recipe - Not Just For Newlyweds

By Kim Steele

By tradition, this French onion soup recipe is served to newlyweds on their wedding night in France. Try to imagine that you've just been married and are settling down for your first night of matrimonial bliss with your beloved and into the room bursts a whole lot of singing and laughing people bearing a tureen of steaming soup. You are obliged to eat some to get the revelers out of the room and on their way. Sort of a nutty tradition, eh?
You'll also find onion soup served during other long nights of eating and revelry in France. It is supposed to have restorative properties, giving you the strength to continue with la fete.
No need to get married or stay up all night long though to enjoy this excellent soup. With it's French bread and cheese topping, it makes a satisfying meal just by itself, perfect for any winter night.
Here are a few tips for making perfect French onion soup and then the recipe itself:

• The one essential step in making a good onion soup is to take your time in cooking the onions. It can take more then half an hour to get the necessary caramelization that gives this French onion soup recipe all of its good taste. Since you have to stir the onions frequently to keep them from browning, it is a good idea to have something else to do in the kitchen at the same time. You can clean up and set the table for example.
• Usually the soup is served into individual oven proof bowls then topped with the bread and cheese before baking, but there is no need to go out and buy a bunch of new equipment if you just want to try this for a first time. Simply bake the soup in any oven proof dish and then serve from that. The effect will be a little different, but the taste will still be excellent.
• In France this French onion soup recipe is normally made with Gruyere cheese, but you may not be able to find that, so Swiss cheese is a good substitute

French Onion Soup Recipe
Soupe à l'oignon

• 2 pounds yellow onions, peeled and sliced into rings
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 quarts of beef stock
• 2 tablespoons flour
• 1/2 cup of white wine
• Salt and pepper
• loaf of French bread, cubed
• 1 1/2 cups of grated Swiss cheese

Cook the onions in the olive oil on low to medium heat stirring frequently. It should take about 30 minutes to get a good caramelization effect. Add the minced garlic and cook for one minute. Add the flour and cook for another minute. Now add the beef stock and wine and simmer for another 30 minutes. Season to taste with salt and pepper.
To serve, ladle the soup into oven-proof bowls (or use a single large oven proof dish), making sure that everyone gets plenty of onions. Place cubes of French bread to cover and than sprinkle with cheese. Bake in 350° F oven for 10 minutes, broiling for the last few minutes to brown slightly.
serves 6

Looking for more classic French recipes? At Easy French Food you'll find lots of simple French recipes like this beef bourguinon recipe and this scalloped potatoes recipe. Come on by and learn to enjoy your food like the French!

Made From Fresh Fruits And Vegetable Recipes
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That You Can Find Easily At The Comfort Of Your Kitchen.


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Best Hamburger Recipe: How To Make Onion Burger Buns

By KC Kudra

Are you about ready to pull out the grill and start a BBQ? Alternatively, many you just want to prepare a simple yet hearty meal for your family by serving the best hamburger recipe. Regardless of why or where, eating good is essential. You can learn how to make just about anything that is hearty and healthy for you and your family. For instance, you might like to learn how to make onion burger buns for your next barbecue or family dinner. They are delicious and actually pretty easy to make when you have all the ingredients for making these delicious hamburger buns. Of course, they are also great for many different types of sandwiches you might like to serve to family and friends.
Recipe for Onion Burger Buns
What You Need

• 2 cups warm water
• ½ cup maple syrup
• 2 packages dry active yeast
• 1 minced onion
• ¼ cup oil
• 1/8 teaspoon thyme
• 2 cups whole wheat flour
• 1 cup rye flour
• 3 cups flour
• 1 Tablespoon molasses
• 1 ½ teaspoon salt
• Sesame seeds

How to Make It
Using a small mixing bowl you will add the warm water and the maple syrup. Stir to blend and then sprinkle in the yeast. Chop the onions while the yeast is activated.
Using a large skillet or saucepan you will add the minced onion and the oil and then saute for about 5 to 7 minutes while stirring constantly until the onions are a golden brown in color.
Stir the yeast mixture into the sauteed onions and then stir in the thyme, whole wheat flour, rye flour, flour, molasses, and salt. Mix to combine and blend well while forming the dough for the onion buns.
Lightly flour a clean dry surface and then lightly flour your hands and begin kneading the dough. Knead for about 8 to 10 minutes. Place the dough into a lightly oiled bowl. Revolve the dough around in the oil to cover the entire surface of the dough. Cover the bowl with a clean dry towel and then allow the dough to rise to double its size by placing it aside for about 1 ½ hours.
Punch down the dough and then divide it into 18 even portions. Shape each portion into a ball and then flatten the ball of dough into a circle or about 4 inches each to make the buns.
Place the buns on lightly greased baking pans and allow the buns to rise for about 1 hour.
Preheat your oven to 375 degrees Fahrenheit.
Lightly brush the tops of the onion buns with melted butter or margarine and then sprinkle the sesame seeds on top of the buns. Place the buns in the preheated oven and bake for about 25 to 30 minutes or until the buns are a light golden brown in color. Remove from heat and allow the buns to completely cool. Using a serrated knife cut the onion buns in half horizontally and then prepares them for the burgers or sandwiches.

The best hamburger recipe will always need the best bun recipe you can find to make for them. You can enjoy many different types of hamburger recipes. They are easy to find when you visit our website today.
The Best Burger Recipes the Net Has to Offer - BestHamburgerRecipes.org

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