Cooking is one of the most enjoyable activities that parents can do with their kids. Every child should experience the fun of creating healthy meals in the kitchen and it should not be a place reserved just for mom.
Healthy cooking with kids is beneficial to both parents and kids. Children can learn essential living skills such as how to cook and how to be organized. They can also apply the knowledge that they have learned in school; for example addition and subtraction in math. Moms can ask simple questions such as, "If we are serving one muffin per guest and we have five guests, how many muffins should we bake?" This type of question is fun for kids and they get to use math in a real world way. As the kids get older they can learn about ratio, weight, and even science in the kitchen.
When kids are given simple tasks like spreading jam on bread using a blunt knife, it lets them practice using their eyes and hand and helps improve their motor skills and coordination. By completing each task, the kids will gain more confidence and they will become independent because they know they can do anything if they put their mind to it.
Parents who practice healthy cooking with their kids are spending quality time with them while doing something fun. This is a great opportunity for parents to communicate and interact more with their children, thus strengthening the family relationship. Encourage the kids to ask questions during the cooking activity so they can understand better the process of cooking.
After the kids have completed their tasks; such as cutting vegetables or peeling potatoes, remember to compliment them for doing their jobs well. We adults love compliments and kids feel the same way too. This will definitely boost their confidence.
Children are more likely to eat what they have prepared or cooked. This is a chance for parents to introduce new food to their children who are picky eaters. If they do not like their greens, let them pick a salad recipe and prepare it. Give them options to add things like dried cranberries, mandarin oranges, small goldfish crackers, etc. Make fun, colorful desserts together such as berries with yogurt.
Your kids will be so proud of the food they've prepared so keep that in mind when you eat it, even if it looks a little "funny." Parents can also encourage their children's inner chef to prepare their own lunch box for school. Steer them in the direction of interesting ways to prepare healthy food when they're young and they may learn to love their veggies. In other words, they can learn healthy eating habits through learning how to cook healthy food.
Parents cooking with their kids can be a weekly activity. By having our kids help us in the kitchen, they will learn some of the necessary skills to succeed in life and who knows, they may become the best chefs in the world.
Friday, October 30, 2009
Monday, October 26, 2009
Friday, October 23, 2009
Southern Cooking Techniques
You can find hundreds of recipes for Southern Cooking on the internet, but what they fail to tell you is the techniques needed to turn those recipes into real southern dishes.
On the subject of Southern recipes, I'm sorry to say that what is often represented as a Southern recipe, is not. For instance, when you see a recipe for Southern cornbread that includes sugar, that is NOT Southern. I lived all my life in the South and traveled the world but have never met a Southerner that puts sugar in cornbread. We call that "Yankee" cornbread. That is cake, not cornbread.
Back to the subject at hand, assuming you have real Southern recipes, you can still wind up with a dish that is not truly Southern if you do not employ Southern cooking techniques. You may produce something that is good but the technique makes it more than good, it makes it special.
Cooking Method:
Southerners fry more of their dishes than any other people I know. Therefore, for the most part, Southern cooking is not low fat. However, you can lessen the fat content with the choice of cooking oil you use. If this is a concern, don't use animal fats, lard or saturated oils. I generally use corn or safflower oil. Believe it or not, with dishes that do not require high temperatures, I use olive oil. The point here is to just be prepared to fry a lot with Southern cooking.
Cookware:
Traditional Southern cooking calls for cast iron. You should obtain an 8 and 10 inch skillet and medium pot for your cookware. Cast iron is inexpensive and can frequently be found at thrift stores for two or three dollars, if you have one near you.
The cast iron retains heat a long time and burns fingers readily. But it transfers heat like no other material. You must “cure” or “season” your cast iron before using or you will have a problem with sticking and rust. While the manufacturers instructions for curing are inadequate, they will do. Never use anything but cast iron for cornbread and never cook anything but cornbread in your “cornbread skillet”. For most recipes, you will want to heat the cast iron (like pre-heating the oven) before you add the ingredients.
Regular Milk vs. Buttermilk:
In most situations, when a recipe calls for milk, in Southern cooking, you would use buttermilk. You should always use buttermilk for your cornbread and biscuits. It provides a unique flavor that screams ”Southern”. Here's a tip: if you do not keep buttermilk on hand (I don't), you can make your own by adding about a spoon of white vinegar to a cup of regular milk. Stir and let sit about a minute. You will have a substitute buttermilk for cooking purposes (I do not recommend drinking....although I have never tried it).
Cooking Time:
Many Southern dishes (mostly vegetables) are cooked much longer than you would find in restaurants or homes in other parts of the country. Specifically, green beans, okra, turnip greens, mustard and collards. Vegetables cooked Southern style are NOT bright colored and crunchy (like Chinese stir fry). They are tender and flavorful. An exception to the "crunchy" observation is fried okra. Okra is cooked until nearly burned. It is coated with cornmeal and is, indeed, crunchy. On the other hand, other vegetables such as green beans are cooked around two hours until they are tender and dark green in color.
Seasoning:
This is one of the most important techniques that distinguishes Southern cooking from other styles. Spicy (hot) flavors are seldom used except for cajun cooking, which is a style of cooking all it's own. Onion, bacon and salt are used extensively for seasoning. All greens, black eyed peas, green beans, most anything cooked by boiling in water, is seasoned with salt, a chunk of onion and a slice of bacon (or bacon drippings).
While not a technique, it is important to combine certain foods to produce a traditional Southern meal. Combinations of the following are typical. Fried chicken, fried pork chops, greens (turnip, mustard, collards), black eyed peas, fried okra, cornbread and green beans. So, for a real Southern treat, get an authenic Southern recipe, follow these techniques and watch your family ask for more.
On the subject of Southern recipes, I'm sorry to say that what is often represented as a Southern recipe, is not. For instance, when you see a recipe for Southern cornbread that includes sugar, that is NOT Southern. I lived all my life in the South and traveled the world but have never met a Southerner that puts sugar in cornbread. We call that "Yankee" cornbread. That is cake, not cornbread.
Back to the subject at hand, assuming you have real Southern recipes, you can still wind up with a dish that is not truly Southern if you do not employ Southern cooking techniques. You may produce something that is good but the technique makes it more than good, it makes it special.
Cooking Method:
Southerners fry more of their dishes than any other people I know. Therefore, for the most part, Southern cooking is not low fat. However, you can lessen the fat content with the choice of cooking oil you use. If this is a concern, don't use animal fats, lard or saturated oils. I generally use corn or safflower oil. Believe it or not, with dishes that do not require high temperatures, I use olive oil. The point here is to just be prepared to fry a lot with Southern cooking.
Cookware:
Traditional Southern cooking calls for cast iron. You should obtain an 8 and 10 inch skillet and medium pot for your cookware. Cast iron is inexpensive and can frequently be found at thrift stores for two or three dollars, if you have one near you.
The cast iron retains heat a long time and burns fingers readily. But it transfers heat like no other material. You must “cure” or “season” your cast iron before using or you will have a problem with sticking and rust. While the manufacturers instructions for curing are inadequate, they will do. Never use anything but cast iron for cornbread and never cook anything but cornbread in your “cornbread skillet”. For most recipes, you will want to heat the cast iron (like pre-heating the oven) before you add the ingredients.
Regular Milk vs. Buttermilk:
In most situations, when a recipe calls for milk, in Southern cooking, you would use buttermilk. You should always use buttermilk for your cornbread and biscuits. It provides a unique flavor that screams ”Southern”. Here's a tip: if you do not keep buttermilk on hand (I don't), you can make your own by adding about a spoon of white vinegar to a cup of regular milk. Stir and let sit about a minute. You will have a substitute buttermilk for cooking purposes (I do not recommend drinking....although I have never tried it).
Cooking Time:
Many Southern dishes (mostly vegetables) are cooked much longer than you would find in restaurants or homes in other parts of the country. Specifically, green beans, okra, turnip greens, mustard and collards. Vegetables cooked Southern style are NOT bright colored and crunchy (like Chinese stir fry). They are tender and flavorful. An exception to the "crunchy" observation is fried okra. Okra is cooked until nearly burned. It is coated with cornmeal and is, indeed, crunchy. On the other hand, other vegetables such as green beans are cooked around two hours until they are tender and dark green in color.
Seasoning:
This is one of the most important techniques that distinguishes Southern cooking from other styles. Spicy (hot) flavors are seldom used except for cajun cooking, which is a style of cooking all it's own. Onion, bacon and salt are used extensively for seasoning. All greens, black eyed peas, green beans, most anything cooked by boiling in water, is seasoned with salt, a chunk of onion and a slice of bacon (or bacon drippings).
While not a technique, it is important to combine certain foods to produce a traditional Southern meal. Combinations of the following are typical. Fried chicken, fried pork chops, greens (turnip, mustard, collards), black eyed peas, fried okra, cornbread and green beans. So, for a real Southern treat, get an authenic Southern recipe, follow these techniques and watch your family ask for more.
Wednesday, October 21, 2009
Sunday, October 18, 2009
Thursday, October 15, 2009
Seaweed Soup - Cooking With Algae
Algae can be useful in many different situations. Algae are for instance used as food for humans as well as for live stock, and it is also included in various health products and cosmetics. Seaweed is predominately gulped down in South-East Asia, especially in China, Japan, and Korea, but it is becoming more and more popular outside this range for each year that passes.
If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.
Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert you might be eating brown algae. Alginic acid, a popular stabilizer for emulsions and suspensions, is derived from brown algae. In addition to the food industry, it is also appreciated by paint producers.
Brown algae are not the only type of algae that can be used to stabilize food. Red algae are used to make the products Agar and Carrageenan which works wonders when you need to stabilize food products such as puddings and canned meat. Agar is also used by scientists who need to grow bacteria, fungi and cell structures on a nutritious gel, while Carrageenan is a popular addition to shampoos.
Wish to try some mouth-watering algae dishes in your own kitchen? Here is a recipe for Seaweed Soup.
Ingredients:
• 1 pound of ground pork
• 2 quarts of water
• 1 cube of chicken bouillon
• 1 (8 ounce) can of sliced water chestnuts
• 3 sheets of nori (dry seaweed)
• 1 egg
• Salt to taste
• 4 green onions
• 3/4 teaspoon of sesame oil
What to do:
1.) Cook the ground pork over medium heat until browned. Use a large saucepan because you will be adding more ingredients.
2.) Drain off excess fat.
3.) Add water and bring it to a boil.
4.) Reduce the heat down to medium again and leave the dish to simmer without a lid on for roughly 15 minutes.
5.) Stir in the bouillon cube and make sure that it dissolves completely.
6.) Add the chestnuts.
7.) Break the nori into peaces and add to the saucepan.
8.) Beat the egg in a separate bowl.
9.) Stir in the egg.
10.) Add salt to taste.
11.) Chop the green onions.
12.) Remove the saucepan from the heat before adding the onions.
13.) Stir in sesame oil.
14.) Bon appetite!
If you want to include more algae in your diet you can for instance try red algae from the genus Porphyra. In Asian cuisine, this alga is commonly referred to as nori. It is not commonly eaten fresh; it is instead harvested, dried and pressed into thin sheets. These sheets are then used in all sorts of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.
Do you think that you have never eaten algae? I think you have! As a matter of fact, the next time you gulp down some ice cream or pour syrup over your desert you might be eating brown algae. Alginic acid, a popular stabilizer for emulsions and suspensions, is derived from brown algae. In addition to the food industry, it is also appreciated by paint producers.
Brown algae are not the only type of algae that can be used to stabilize food. Red algae are used to make the products Agar and Carrageenan which works wonders when you need to stabilize food products such as puddings and canned meat. Agar is also used by scientists who need to grow bacteria, fungi and cell structures on a nutritious gel, while Carrageenan is a popular addition to shampoos.
Wish to try some mouth-watering algae dishes in your own kitchen? Here is a recipe for Seaweed Soup.
Ingredients:
• 1 pound of ground pork
• 2 quarts of water
• 1 cube of chicken bouillon
• 1 (8 ounce) can of sliced water chestnuts
• 3 sheets of nori (dry seaweed)
• 1 egg
• Salt to taste
• 4 green onions
• 3/4 teaspoon of sesame oil
What to do:
1.) Cook the ground pork over medium heat until browned. Use a large saucepan because you will be adding more ingredients.
2.) Drain off excess fat.
3.) Add water and bring it to a boil.
4.) Reduce the heat down to medium again and leave the dish to simmer without a lid on for roughly 15 minutes.
5.) Stir in the bouillon cube and make sure that it dissolves completely.
6.) Add the chestnuts.
7.) Break the nori into peaces and add to the saucepan.
8.) Beat the egg in a separate bowl.
9.) Stir in the egg.
10.) Add salt to taste.
11.) Chop the green onions.
12.) Remove the saucepan from the heat before adding the onions.
13.) Stir in sesame oil.
14.) Bon appetite!
Sunday, October 11, 2009
Cooking With Chocolate - Chocolate For Savoury and Sweet Dishes
Chocolate is a fascinating substance that comprises a whole range of both raw and processed foods derived from the seeds of the South American cocoa tree Theobroma cacao.
Archaeological evidence suggests that it has been cultivated for three millennia in Central America and Mexico, with its earliest documented use around 1100 BCE. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocol Nahuatl word literally meaning 'bitter water'.
Chocolate itself is produced as a by-product of the fermentation of cocoa beans. Subsequently the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Chocolate is produced by the mixing of cocoa solids and cocoa butter in varying portions.
Everything from raw cocoa nibs to various forms of processed chocolate can be used in cookery and chocolate, because of its bittering qualities can be used in both sweet and savoury dishes, as the recipes below show.
Chocolate Nemesis Cake
Ingredients:
675g good dark chocolate, broken into small pieces
10 whole eggs
575g caster sugar
450g unsalted butter softened
Method:
Using an electric whisk, beat the eggs with a third of the sugar until the volume quadruples - this will take at least 10mins. Meanwhile heat the remaining sugar in a small pan with 250ml water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat once molten and allow to cool slightly. Add the warm syrup to the eggs and continue to beat, rather more gently, until completely combined (about 20 seconds). Line a greased 30 by 5cm cake tin with baking paper and pour in the batter. Place this in a casserole dish and add almost enough water to come up to the top of the tin. Place in an oven pre-heated to 160°C and bake for 30 minutes, or until set. The top should be springy when you place the flat of your hand on it.
Allow to cool completely in the tin before turning out onto a wire rack.
Mole Poblano
Ingredients:
3 ancho chillies
3 pasilla chillies
3 mulato chillies
1 onion, finely chopped
3 garlic cloves, crushed
30g almonds, toasted
30g sesame seeds, toasted
1 tsp coriander, ground
6 large, ripe, tomatoes, blanched, peeled, de-seeded and chopped
60g raisins
60g dark chocolate (at least 70% cocoa content)
150ml chicken stock
1 tsp ground cinnamon
lard for frying
1.8kg chicken pieces
black pepper, to taste
Method:
De-stem and de-seed the chillies then toast in a dry frying pan for a few minutes, stirring frequently. Transfer to the chicken stock and allow to re-hydrate for 20 minutes. After this time remove the chillies from the stock and place in a blender along with the onion, garlic, almonds, sesame seeds, spices and a few twists of black pepper and render to a smooth paste.
Melt the chocolate in a bain-marie (double boiler) then add a little lard to a frying pan and use this to fry the raisins until they puff up. Remove and set aside then add a little more lard to the pan. Fry the chilli paste in the lard for a few minutes then stir-in the chicken stock then add the tomatoes and raisins. Bring to a boil, reduce to a simmer and cook for about 15 minutes, our until the sauce begins to thicken then add the chocolate.
Meanwhile fry the chicken in a large frying pan until browned on all sides. Transfer to an oven-proof dish (or a casserole dish), cover with the sauce and place in an oven pre-heated to 180°C and bake for about 35 minutes.
Archaeological evidence suggests that it has been cultivated for three millennia in Central America and Mexico, with its earliest documented use around 1100 BCE. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocol Nahuatl word literally meaning 'bitter water'.
Chocolate itself is produced as a by-product of the fermentation of cocoa beans. Subsequently the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Chocolate is produced by the mixing of cocoa solids and cocoa butter in varying portions.
Everything from raw cocoa nibs to various forms of processed chocolate can be used in cookery and chocolate, because of its bittering qualities can be used in both sweet and savoury dishes, as the recipes below show.
Chocolate Nemesis Cake
Ingredients:
675g good dark chocolate, broken into small pieces
10 whole eggs
575g caster sugar
450g unsalted butter softened
Method:
Using an electric whisk, beat the eggs with a third of the sugar until the volume quadruples - this will take at least 10mins. Meanwhile heat the remaining sugar in a small pan with 250ml water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat once molten and allow to cool slightly. Add the warm syrup to the eggs and continue to beat, rather more gently, until completely combined (about 20 seconds). Line a greased 30 by 5cm cake tin with baking paper and pour in the batter. Place this in a casserole dish and add almost enough water to come up to the top of the tin. Place in an oven pre-heated to 160°C and bake for 30 minutes, or until set. The top should be springy when you place the flat of your hand on it.
Allow to cool completely in the tin before turning out onto a wire rack.
Mole Poblano
Ingredients:
3 ancho chillies
3 pasilla chillies
3 mulato chillies
1 onion, finely chopped
3 garlic cloves, crushed
30g almonds, toasted
30g sesame seeds, toasted
1 tsp coriander, ground
6 large, ripe, tomatoes, blanched, peeled, de-seeded and chopped
60g raisins
60g dark chocolate (at least 70% cocoa content)
150ml chicken stock
1 tsp ground cinnamon
lard for frying
1.8kg chicken pieces
black pepper, to taste
Method:
De-stem and de-seed the chillies then toast in a dry frying pan for a few minutes, stirring frequently. Transfer to the chicken stock and allow to re-hydrate for 20 minutes. After this time remove the chillies from the stock and place in a blender along with the onion, garlic, almonds, sesame seeds, spices and a few twists of black pepper and render to a smooth paste.
Melt the chocolate in a bain-marie (double boiler) then add a little lard to a frying pan and use this to fry the raisins until they puff up. Remove and set aside then add a little more lard to the pan. Fry the chilli paste in the lard for a few minutes then stir-in the chicken stock then add the tomatoes and raisins. Bring to a boil, reduce to a simmer and cook for about 15 minutes, our until the sauce begins to thicken then add the chocolate.
Meanwhile fry the chicken in a large frying pan until browned on all sides. Transfer to an oven-proof dish (or a casserole dish), cover with the sauce and place in an oven pre-heated to 180°C and bake for about 35 minutes.
Thursday, October 8, 2009
Tuesday, October 6, 2009
An Opening to Sugar Free Cooking
Obtaining and maintaining slim figures, managing blood sugar levels, controlling nerve pain and preventing dental problems are just a few of the reasons why many today are searching for ways to remove sugar from their diet. Although controlling one's sweet tooth can be one of the most daunting tasks even the most stringent of dieters face, it is an extremely effective for weight loss. There are many advantages to a sugar-free diet, still why is it so difficult to stay off of sugar?
Many of us grew up enjoying classic desserts ranging from milk and cookies to apple pie. Cakes accompany many of life's greatest milestones. It is as if sugar based food is a staple not only of our diets, but our lives as well. Can anybody imagine a birthday party or wedding without a hulking mass of flour, egg and finely processed sugar? Many frustrated dieters feel that they can not participate in the celebration if they do not participate in the eating.
We face similar trials in the day to day aspects of our lives. For more results visit at www.classic-dessert-collection.com.The smells of baked goods waft out at us whenever a bakery is passed. We are taunted by cookie jars on the counter and easy bake brownies on the grocery store shelves. There seems to be no escape. Sugar substitutes are helpful, but they cannot solve the problem entirely. How does one truly get by on sugar free cooking?
Trying to get rid of anything sweet is a short road to cravings and binges. Not to mention extra pounds. Instead, attempt to find natural alternatives for your sweet tooth. Many fruits and vegetables will do wonders to replace even the hardest foods to ignore. Try baking apples or pears; add in a little cinnamon, raisins and cream to create a delightful delicacy. Strawberries, peaches, blueberries, blackberries and raspberries all go very well with cream and various spices.
Okay, so there is still the Achilles heel of dieters to deal with, chocolate. This delight is probably the most difficult sugar filled product to get rid of. There is a simple solution though. Don't get rid of it. Instead melt down sugar free baking chocolate and use it as a dipping sauce for sweet fruits such as cherries and strawberries. Other chocolate covered delights such as pretzels and sunflower seeds can be made with baking chocolate as well. Use sugar free varieties of peanut butter to supplement the flavor. The slightly less sweet taste might take some getting used to, but once you adapt the cravings should go away.
Another challenging sugar product to remove is found in beverages. If you want to see more than login on www.chef-123.com. Getting rid of soda and sugar filled juices can be difficult. If the lack of carbonated drinks is a problem try mixing a sugar free juice with soda water to supplement your cravings. This area is one in which sugar substitutes can be a tremendous benefit. The products mentioned earlier are frequently found in diet sodas, and can often provide flavor comparable to that of regular sugar products.
If the already mentioned alternatives are not enough to quench your sweetened desires, then perhaps more drastic measures should be taken. Recipes that use natural syrups, created from fruits and other various sources provide a way to make many favorites without using any processed sweeteners. There are plenty of recipes that include natural products, and can be found using a basic search online. You may need to invest in a few books to really dive into sugar free foods, but the benefits are well worth it.
Desserts and snacks are manageable without sugar, but breakfast can be tricky. Sugar free alternatives can be found for almost any product. But it is easy to become dependant on these items. For example, one can easily find sugar free yogurt. These products taste good and are convenient. It can be very tempting to simply grab a yogurt and call that breakfast. It simply is not enough. Carbohydrates and a small amount of protein are also essential first thing in the morning. Yogurt is a wonderful source of calcium and simple carbohydrates, however, to receive the day long energy complex carbohydrates provide one will need a bread product of some sort. Granola with no sugar added can be a great option. Try mixing the yogurt and granola if the taste of either food is not enough on its own. To get some protein eat a hard boiled egg, or even a small amount of breakfast meat. Either way, make sure to get balance, and not just settle for a simple sugarless solution.
There are many reasons to move to a sugar free diet, health benefits among them. However, there are still risks. A food that is sugar free is not inherently good for you. These foods are generally better for you then sugar filled alternatives, but it does not mean they are healthy. It can be deceiving at times because there is a perception that eating healthier foods will lead to a healthier lifestyle. While this holds true overall, moderation still needs to be practiced. Dietary rules should still be adhered to. Be sure to find a balance in food types as too much of any good thing can create problems
Many of us grew up enjoying classic desserts ranging from milk and cookies to apple pie. Cakes accompany many of life's greatest milestones. It is as if sugar based food is a staple not only of our diets, but our lives as well. Can anybody imagine a birthday party or wedding without a hulking mass of flour, egg and finely processed sugar? Many frustrated dieters feel that they can not participate in the celebration if they do not participate in the eating.
We face similar trials in the day to day aspects of our lives. For more results visit at www.classic-dessert-collection.com.The smells of baked goods waft out at us whenever a bakery is passed. We are taunted by cookie jars on the counter and easy bake brownies on the grocery store shelves. There seems to be no escape. Sugar substitutes are helpful, but they cannot solve the problem entirely. How does one truly get by on sugar free cooking?
Trying to get rid of anything sweet is a short road to cravings and binges. Not to mention extra pounds. Instead, attempt to find natural alternatives for your sweet tooth. Many fruits and vegetables will do wonders to replace even the hardest foods to ignore. Try baking apples or pears; add in a little cinnamon, raisins and cream to create a delightful delicacy. Strawberries, peaches, blueberries, blackberries and raspberries all go very well with cream and various spices.
Okay, so there is still the Achilles heel of dieters to deal with, chocolate. This delight is probably the most difficult sugar filled product to get rid of. There is a simple solution though. Don't get rid of it. Instead melt down sugar free baking chocolate and use it as a dipping sauce for sweet fruits such as cherries and strawberries. Other chocolate covered delights such as pretzels and sunflower seeds can be made with baking chocolate as well. Use sugar free varieties of peanut butter to supplement the flavor. The slightly less sweet taste might take some getting used to, but once you adapt the cravings should go away.
Another challenging sugar product to remove is found in beverages. If you want to see more than login on www.chef-123.com. Getting rid of soda and sugar filled juices can be difficult. If the lack of carbonated drinks is a problem try mixing a sugar free juice with soda water to supplement your cravings. This area is one in which sugar substitutes can be a tremendous benefit. The products mentioned earlier are frequently found in diet sodas, and can often provide flavor comparable to that of regular sugar products.
If the already mentioned alternatives are not enough to quench your sweetened desires, then perhaps more drastic measures should be taken. Recipes that use natural syrups, created from fruits and other various sources provide a way to make many favorites without using any processed sweeteners. There are plenty of recipes that include natural products, and can be found using a basic search online. You may need to invest in a few books to really dive into sugar free foods, but the benefits are well worth it.
Desserts and snacks are manageable without sugar, but breakfast can be tricky. Sugar free alternatives can be found for almost any product. But it is easy to become dependant on these items. For example, one can easily find sugar free yogurt. These products taste good and are convenient. It can be very tempting to simply grab a yogurt and call that breakfast. It simply is not enough. Carbohydrates and a small amount of protein are also essential first thing in the morning. Yogurt is a wonderful source of calcium and simple carbohydrates, however, to receive the day long energy complex carbohydrates provide one will need a bread product of some sort. Granola with no sugar added can be a great option. Try mixing the yogurt and granola if the taste of either food is not enough on its own. To get some protein eat a hard boiled egg, or even a small amount of breakfast meat. Either way, make sure to get balance, and not just settle for a simple sugarless solution.
There are many reasons to move to a sugar free diet, health benefits among them. However, there are still risks. A food that is sugar free is not inherently good for you. These foods are generally better for you then sugar filled alternatives, but it does not mean they are healthy. It can be deceiving at times because there is a perception that eating healthier foods will lead to a healthier lifestyle. While this holds true overall, moderation still needs to be practiced. Dietary rules should still be adhered to. Be sure to find a balance in food types as too much of any good thing can create problems
Saturday, October 3, 2009
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