Make Thick, Delicious Yogurt in Under 10 Minutes

Make Thick, Delicious Yogurt in Under 10 Minutes 

Have you ever tried making yogurt at home? If yes, you must be aware of all the challenges of making it thick and delicious - similar to the store bought one. If you don't know the right way of making, it may turn out runny or sour and the excess water needs straining which also strains out the liquid probiotics.

Once you learn how to make it properly, there is no reason you won't make it regularly. After all, it's so delicious and healthy - with so many health benefits for people of all age groups. But it's only healthy when it is free from harmful additives like gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), etc.

Delicious Yogurt

To make this delicious food in the healthiest way, all you need is milk, yogurt culture (leftovers from the previous batch) and most importantly - a pure clay pot. Pure clay is a non-toxic material so no metal toxins leach into yogurt. The pot made from this material is naturally semi-porous or breathable. So no excess water stays in the yogurt as the micro-pores slowly draw out water (& just the water, leaving the liquid probiotics intact) making your yogurt thicker and silkier, naturally!

Here are three simple steps to making yogurt in a pure clay pot: 

Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture. (this process takes about 2 minutes hands-on-time)

Add yogurt culture. (two minutes hands-on time)

Set in the oven with the lid on and oven light on. (one minute hands-on time)

That's a total of fewer than 10 minutes!

Let it incubate for 6-8 hours and the yogurt is ready. The yogurt left in the pot gets thicker and thicker over time. Besides being thicker and creamier, the yogurt made in pure clay pot is without a doubt healthier because the food has no interaction with metals or chemicals from the pot. And does not experience nutritional loss while cooking or heating. Also, no additives are used like in the store bought yogurt - save you from harmful effects of artificial additives and sugars.

When making thick and delicious yogurt at home is this simple there is no reason you shouldn't get your own pure clay pot and try this healthy food.

Hi, this is Sharon Ray and I hope you enjoyed reading my article about making yogurt as much as I enjoyed writing it. I am a passionate healthy cook and I love to spread the word about cooking healthy. For that, you need a healthy and non-toxic cookware and I got mine from Miriams Earthen Cookware -- an All-American company that makes 100% Healthy, Green & Non-toxic cookware. Their pots and pans are individually handcrafted and hand finished without using ANY chemicals, metals, glazes, additives, extenders or toxins.

Article Source: https://EzineArticles.com/expert/Sharon_Ray/2215391

3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

Vegetables are the perfect side dish at any barbecue - they add colour and nutrition to the menu plus they add a good balance to the "heaviness" of the grilled meat. But don't just throw those veggies on the grill along with the meat. Take it up a notch higher and serve these unique healthy side dish recipes!

Free Side Dishes for Your Next Barbecue

Baked Lemon Garlic Broccoli

What you need:

• 2 heads broccoli, separated into florets
• 1 clove garlic, minced
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground black pepper

Toss the broccoli florets with minced garlic, extra-virgin olive oil, sea salt and ground black pepper in a bowl. Arrange florets evenly on a baking sheet and bake in a pre-heated oven (400 degrees F) for 15 to 20 minutes or until tender enough to be pierced with a fork. Pour lemon juice over broccoli before serving.

Potato Curry Zing

What you need:

• 4 potatoes, peeled, cubed and boiled
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1-inch piece ginger root, peeled and minced
• 1 can garbanzo beans, rinsed and drained
• 1 can peas, drained
• 1 can diced tomatoes
• 1 can coconut milk
• 2 tablespoons vegetable oil
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper

In a large non-stick pan, heat vegetable oil over medium heat then cook garlic and onion for 5 minutes or until softened. Add ginger, curry powder, garam masala, cumin, salt and cayenne pepper and stir for another 2 minutes. Stir in potatoes, garbanzo beans, peas and tomatoes. Pour coconut milk over mixture and simmer for 10 to 12 minutes before serving.

Herbed Green Beans and Squash Saute

What you need:

• 2 yellow squash, sliced thinly
• 1 1/2 cups green beans
• 1 1/2 cups halved cherry tomatoes
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried parsley
• 1/2 teaspoon ground coriander
• Salt and ground black pepper to taste

In a large non-stick skillet, cook and stir squash and green beans for 2 to 3 minutes or until slightly tender. Stir in tomatoes, lemon juice, parsley and coriander and cook and stir for 8 to 10 minutes more. Season with salt and ground black pepper and stir before removing from heat.

Add nutrition to your next barbecue with these easy but nutrition-packed vegetable side dishes. They are the perfect compelement for your juicy grilled meat!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's website where he has other interesting posts [http://www.kuisiware.com/].

Article Source: http://EzineArticles.com/9670890

3 Top Vegetable Recipes For Slow Cooker

3 Top Vegetable Recipes For Slow Cooker

When one thinks of cooking using a crock pot, he would automatically think of making meats juicy and tender. But slow cookers aren't only good for meats, they're ideal for all types of ingredients including fresh fruits and vegetables. So if you've recently started a healthy diet, you can count on your trusty crock pot to make delicious meals!

Vegetable Recipes For Slow Cooker

Here are 3 top vegetable recipes for slow cooker that are a must-try:

Best Ever Crock Pot Mashed Potatoes

What you need: 

2 1/4 kilograms red potatoes, sliced into chunks

3 cubes chicken bouillon

1 cup sour cream

1 cup cream cheese, softened

1/2 cup butter

1 tablespoon minced garlic

Salt and pepper to taste

Fill a large pot with lightly salted water and boil potatoes with chicken bouillon and garlic until potatoes are tender but still firm. Drain potatoes in a bowl, reserving water. Mash potatoes with sour cream and cream cheese, spooning reserved water to achieve desired consistency. Transfer mashed potatoes to a slow cooker, cover and cook for 2 to 3 hours on low. Stir in butter, salt and pepper before serving.

Crock Pot All-Veggie Chili

What you need: 

2 zucchini, thinly sliced

2 carrots, sliced

2 stalks celery, sliced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1 can whole peeled tomatoes with juice

1 can garbanzo beans, drained

1 small can chopped green chile peppers

1/3 cup chili powder

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt

Mix together zucchini, carrots, celery, green bell pepper, red bell pepper, onion, garlic, tomatoes, garbanzo beans and green chile peppers in a slow cooker. Stir to combine ingredients well. Season with chili powder, oregano, cumin and salt. Cover and cook for 6 to 8 hours on low or for 3 to 4 hours on high.

Slow Cooked Creamy Potato Soup

What you need: 

10 red potatoes, sliced into cubes

1 red onion, chopped

1 clove garlic, minced

3 cups water

1 cup half and half

3/4 cup real bacon bits

1/2 cup shredded Cheddar cheese

1/4 cup chopped green onion

3 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

1 tablespoon ranch dressing mix

2 teaspoons dried parsley

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

In a large bowl, toss potatoes in all-purpose flour to coat. Place coated potatoes, onion, garlic, chicken bouillon granules, ranch dressing mix, parsley, seasoned salt and black pepper in a crock pot. Stir to combine ingredients well. Add the water to the mixture. Cover and cook for 7 to 9 hours on low. When ready, add half and half to the soup, stir and cook for 15 minutes more. Sprinkle with Cheddar cheese and garnish with green onion to serve.

Enjoy healthier meals - try these top vegetable recipes for slow cooker!

Donna H. is a nutrition expert. Although not professionally, she has dedicated over a decade of her life researching and interviewing licensed nutritionists to gain the knowledge she has today - all for the love of healthy eating and dieting. She is an avid slow cooker and has contributed countless of recipes to countless popular websites.

Check out helpful tips and tricks as well as easy and delicious slow cooker recipes when using a crock pot.

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A Healthy Food Guide For The Vegetarian Diet

A Healthy Food Guide For The Vegetarian Diet

A Healthy Food Guide For The Vegetarian Diet- The general viewpoint is that you can't go wrong with a vegetarian diet; it is nutrient rich with plenty of fiber, vitamins and antioxidants. But did you know that vegetarian diets can be low in protein if adequate beans, lentils, and/or dairy are not included? For example, a vegetarian meal that only consists of a leafy green salad with a side of whole grain bread is low in protein. Adding beans to the leafy green salad, a side of lentil soup, and/or a serving of non-fat milk or yogurt are easy ways to include protein in the meal. Also, eating the same lettuce salad for lunch every day can also mean that your diet lacks variety. Eating a variety of vegetables and fruits ensures that you are getting different nutrients from naturals foods on a regular basis. Whether you are eating at home or in a restaurant, there are websites with free tools that you can use to look up the nutrition data of foods and recipes.

A Healthy Food Guide For The Vegetarian Diet

Most free nutrition databases that are available online, provide the calorie, carbohydrate, protein, and fat content of foods. They may also include additional nutrition information of food like dietary fiber, cholesterol, and sodium content. The field of nutrition is continuously evolving due to extensive scientific research that is conducted globally. Board certified nutrition professionals are required to continuously update their knowledge and skills based on the results of the latest scientific research. Stay current with dietary recommendations by reading nutrition tips provided by qualified experts; avoid the yo-yo effects of fad diets and miracle foods.

Qualified nutrition professionals with specializations in chronic health diseases, food allergies, dietary restrictions or ethnic diets may also offer support via personalized diet consultations and advice. Many Indians follow a vegetarian diet that also includes eggs, and dairy products like milk, yogurt, buttermilk, cheese, and butter. Most savory Indian snack foods tend to be deep fried while desserts are made with ghee (clarified butter). Moderation is important as both the snacks and desserts are high in fat. There are very few free online food databases that provide accurate Indian cuisine nutrition facts or a protein content food list for ethnic cuisine. Working with a qualified nutrition professional who is also knowledgeable in ethnic dietary restrictions helps with the creation of appropriate meal plans and diet modifications that work for your lifestyle and health requirements. Whether it is heart disease, hypertension, diabetes, pregnancy, or weight loss, utilize the services offered by qualified nutrition experts to meet your health goals.

Seetha N. (M.S. in Computer Science, B.S. in Dietetics, B.E. in Computer Engineering) is a Registered Dietitian Nutritionist certified by the Commission on Dietetic Registration in the USA. She shares effective health and fitness tips through her articles to educate people on a healthy lifestyle that includes a balanced diet and regular physical activity.

Article Source: https://EzineArticles.com/expert/Seetha_N/1918199

How To Take Care of Polycarbonate Dinnerware

How To Take Care of Polycarbonate Dinnerware

How To Take Care of Polycarbonate Dinnerware- Polycarbonate dinnerware may be virtually unbreakable but it still needs to be taken care of properly in order for it to last a long time. As with any catering equipment, you want to get your money's worth. There are few things that you need to take into consideration when you own polycarbonate dinnerware.

· You should never place this crockery on direct heat. This will damage it permanently. You may place it in a warming cupboard as long as it does not exceed 80 degrees Celsius. Also avoid warming it for more than one hour.

· Polycarbonate dinnerware is suitable for reheating in the microwave oven but it is not suitable for cooking food. As tough as you may think this catering equipment is, don't be tempted to cook food in it either on the stove or in the oven.

How To Take Care of Polycarbonate Dinnerware

· It is dishwasher safe and will last you a lifetime with normal levels of heat and detergent, but avoid bleach or abrasive detergents. This could damage the gloss finish of the polycarbonate dinnerware.

· Dishwasher temperatures should be between 60 and 65 degrees Celsius for the wash cycle and between 70 and 85 degrees Celsius for the rinse cycle. If temperatures are higher it may lead to the deterioration of the material. The high heat could cause it to melt and become distorted in its shape.

· Whichever detergent or rinse aid you choose, ensure that it is compatible with the polycarbonate dinnerware. Also make sure that you use the correct dosage. If you use too much or let it soak for too long it could shorten the life of the polycarbonate dinnerware.

· When washing this catering equipment by hand try not to use the abrasive side of the sponge or a nylon brush because this could scratch the surface and ruin the gloss finish or, possibly, the material itself.

· If you find small scratches on the surface buff it lightly with a lens cleaning cloth and this should remove them.

· Strong solvents may cause permanent damage to the polycarbonate dinnerware, so avoid using it. It's not worth the risk if you want it last you a lifetime.

Polycarbonate dinnerware has a high gloss finish that gives it that porcelain appearance which is quite eye catching. It is easy to clean while being durable and resilient. As with any type of catering equipment it is always beneficial to know how to take care of it to ensure a longer lifespan.

CaterWeb stocks a full range of commercial kitchen products and we even offer free demonstrations as well as hands on training if necessary. Visit our website to access our online store or alternatively we welcome you to visit our new showroom.

Please call us at 0861 CATERWEB or e-mail your inquiry to sales@caterweb.co.za so we may assist with your catering equipment requirements!

Article Source: https://EzineArticles.com/expert/Stana_Peete/1575764

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How To Cook A Pizza In A Wood Burning Pizza Oven

How To Cook A Pizza In A Wood Burning Pizza Oven

How To Cook A Pizza In A Wood Burning Pizza Oven- Terracotta pizza ovens are wood burning. They are made out of terracotta clay and are dome shaped with a chimney. Terracotta pizza ovens stand on a steel base. Cooking your pizza with wood gives your pizza a great smokey flavor that will impress your friends and family year round. You the cook can create wood fired pizzas at home in your backyard or on your patio. 

First, spread a two pound bag of sand around the base of the pizza oven. This raises the pizza stone to the lip of the opening making it easier to turn the pizza while it's cooking. Also this is helpful to pull the pizza out when it is done. Hardwoods such as oak, maple, ash, beech, and birch are the best to use in your wood burning pizza oven. Next build a fire out dry wood at the back of the oven and it will be ready for baking in just fifteen minutes.

How To Cook A Pizza In A Wood Burning Pizza Oven

Once the fire has been built in the back of the wood burning pizza oven it is important to get the temperature right before putting the pizza in. The pizza oven needs to be between 450-500 degrees F (250-260 degrees C) and the stone needs to heat up while the oven heats. Large, thick-crusted pizzas may need a temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn. 

The best way to check the temperature of your wood burning pizza oven is with an infrared thermometer. The infrared thermometer will assess the temperature with pinpoint accuracy allowing you the cook to keep a safe distance from the heat. Once the temperature is set, place your dough in the oven to bake. Soon it will be ready to eat.

When cooking pizza in a wood burning pizza oven you need some basic tools. A pizza peel is used for placing and pulling the pizza out of the oven. An infrared thermometer is an essential in checking the temperature of your pizza oven. The surface for cooking your dough is a pizza stone. Using a long handle brush is handy for cleaning the oven. Suede leather gloves are useful for protecting your hands. When it is finished, a rotary cutter is perfect for making slices.

While in the wood burning oven, after seven minutes rotate your dough 180 degrees. This helps it cook the same on all sides. Use a pizza peel or tongs to rotate the pizza. Wearing gloves is helpful because the wood burning oven temperature can be dangerous. Adults should always be cooking and keep children away from the heat. 

After eight minutes once rotated, your crust should golden and the cheese should be bubbling. This is a good indicator that your pizza is done. Pull the pizza out with the peel. Wait approximately 4-5 minutes, then cut the pizza into slices with the rotary cutter and serve to your friends and family to enjoy.

Now you now the basic information of cooking with a wood burning pizza oven. You are ready to set up your wood burning oven and get the temperature perfect. You know how to evenly cook your pizza. You are informed of the basic tools for cooking with a wood burning oven. You too can be successful with a wood burning pizza oven.

Bill Snead runs a cooking website [http://www.CooksBakesGrills.com]. You can get more information and see the product line at [http://www.CooksBakesGrills.com]

Article Source: https://EzineArticles.com/expert/Bill_Snead/2447787

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Making Butter With Your Food Processor

Making Butter With Your Food Processor

The basic design consists of a base that house the motor bowl that fits around the shaft and disks that perform the desired tasks. Most all modern units have safety features built-in to make sure all the attachments are in the proper alignment. Although most of today's food processors are powered by electric and some still function by manually operating the cutting blades.

Food processors are an appliance that can perform many functions and take the drudgery out of the preparation process. They can also be one of the most expensive additions to your countertop appliances. Consider your counter-space and ease of cleaning when searching for the right model for your cooking and preparation needs.

Making Butter With Your Food Processor

If you already have one and haven't used it for a while, try making your own butter and buttermilk.

Here is a way you can make your own butter in roughly two minutes.

Step 1

Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.

Step 2

Prepare the food processor and wash and dry the bowl and blades before you begin.

Step 3

Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.

Warning: Do not overfill your bowl or it will spill out during churning.

Step 4

Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you're done. If it still tastes like cream run it another one to two minutes.

Step 5

Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.

Step 6

Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don't remove as much of the buttermilk as you can the butter may turn rancid in a day or two.

Step 7

Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.

Step 8

Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.

We hope you like this #recipe. The butter and buttermilk taste great and once you try it you may never buy butter again. You can find a variety of products for all your cooking, baking and grilling needs. www.classiccookingstore.com

Article Source: https://EzineArticles.com/expert/Debora_J_Reckley/2508895

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Healthy Cookware 101: Does Your Cookware Preserve Nutrients?

Healthy Cookware 101: Does Your Cookware Preserve Nutrients?

Juanita is a busy mom of 2 kids, is concerned about their dietary needs because she knows how they eat now determines how healthy they will be when they grow up. She juggles between work and carefully plans her meals - choosing healthy organic ingredients avoiding any kind of processed food. She spends a lot of time searching for recipes so she gets all the details right. She does all she can to feed her family delicious and nutrition rich food. Is she missing something?

It is great that so many people are choosing their cooking ingredients wisely and making sure to minimize or completely avoid processed or pre-prepared foods. But cooking this good food in the wrong cookware can destroy the nutrients in your carefully selected ingredients on one hand. And on the other, the cookware's raw material - metals and chemicals - are reacting to the food and leaching in!

Does Your Cookware Preserve Nutrients?

How raw material affects the health of your food?

When the raw material used to make pots and pans is toxic these elements leach at the cooking temperature and contaminate food. Also, the nutrients present in food are destroyed in two ways: 

The harsh near-infrared heat damages delicate nutrients and leaves food nutrition deficient, and

The water-soluble nutrients are lost as steam before you can open the lid.

What kind of cookware can preserve nutrients?

It all depends on the material used. Pure-clay is a raw material used to make cookware for thousands of years. It is a 100% natural material that can cook by preserving the food's nutrients.

Pure clay is tested and certified 100% non-toxic. It is naturally inert, so doesn't react with nutrients like reactive metals. As a result, the nutrients remain intact.

The heat that radiates from the walls of a pure clay pot is far infrared. This food-friendly heat cooks food gently and keeps nutrients intact. There is no other known material that can do this.

The steam management of pure clay pots is amazing. The lid always stays cooler than the pot, so when steam leaves the food, it condenses on the inner side of the lid. As soon as the food is done cooking, it settles back into the food and the water-soluble nutrients stay locked within. And as you may know, the body can't store water-soluble nutrients and needs them on a daily basis, cooking in pure clay makes sure your body is never deficient in them.

An added benefit: The semi-porous surface of unglazed pure clay pots is also a blessing. The food cooks with sufficient oxygen that enters through the pores and doesn't let the food stick to it - making pure clay pots naturally non-stick.

Pure clay cookware is not only 100% non-toxic, it also preserves nutrients. You may choose any material from the market - metals, ceramics or any other glazed clay, it will leach toxins and destroy nutrients. All your efforts for feeding your family healthy go in vain by making one wrong choice! Don't stick to toxic materials, choose pure clay - choose a pure clay cookware set to cook truly healthy and nutritious meal for your family every time!

Article Source: https://EzineArticles.com/expert/Sharon_Ray/2215391

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Two Chia Seed Protein Pudding Recipes

Two Chia Seed Protein Pudding Recipes

I was introduced to chia seed pudding a few years ago and instantly fell in love. A healthy alternative to regular pudding? Yes, please! I love "healthifying" my favorite foods that aren't so healthy for you so this was right up my alley. I tried a few chia seed pudding recipes and started to develop my own. Most of the recipes I found didn't have protein added to them so I decided to boost mine with protein. Chia seed protein pudding packs a healthy punch. It's loaded with healthy nutrients which makes it a great option for either breakfast or a healthy dessert.

Two Chia Seed Protein Pudding Recipes

Chia Seeds are a good source of plant based omega-3s, fiber calcium and iron. They also have small amounts of phosphorous, manganese, potassium and copper. I love their "crunchy" texture. They almost remind me of tapioca but they're much healthier for you.

Chia seeds can be eaten raw or cooked. I recommend eating them after they've either been soaked (like in a pudding recipe) or cooked because these seeds expand once they've been hydrated. Eating them dry can lead to them expanding in your throat which may give you a slightly weird feeling. One of the big benefits is the fiber content which will help give you a feeling of fullness leading to better satiety.

Chia Protein Pudding Recipe 1: Vanilla, Almond + Coconut

Serves 4:

• 8 T Chia Seeds 
• 2 C Almond Milk (or milk of choice) 
• 2 T Madagascar Vanilla Extract (I love this vanilla extract because of it's deep flavor.) 
• 4 T Shredded Coconut (plus a little extra to sprinkle on top) 
• 2 T Maple Syrup (or honey) 
• 4 Scoops Protein Powder (I used grass-fed whey vanilla but you can use your favorite animal or plant based protein powder - about 20g per scoop) 
• 4 T Almonds 

*If you like a creamier taste, use vanilla flavored almond milk or toasted coconut almond milk by Califia farms to get a richer taste. 

How To:

1. Mix seeds, almond milk, vanilla extract, coconut and maple syrup until fully combined. 
2. Add in protein powder and mix in with a whisk to break it up. Keep mixing until you don't have any clumps of protein powder in mixture. 
3. Pour evenly into 4 cups and place in refrigerator for about 15 minutes. 
4. Take out of refrigerator and give each chia seed protein pudding a stir to make sure the chia seeds are fully incorporated (sometimes they'll sink to the bottom). 
5. Return to refrigerator and let sit for a few hours or overnight until mixture has become pudding or gel like. 
6. When ready to eat, sprinkle almonds and extra coconut on top and enjoy.

Chia Protein Pudding Recipe 2: Double Chocolate Cacao

Serves 4:

• 4 Scoops Chocolate Protein (animal or plant based) 
• 4 T Cacao Nibs (plus extra to garnish) 
• 4 T Chocolate Covered Hemp Seeds (you could use semi-sweet chips but you won't get the benefit of the hemp) 
• 2 T Maple Syrup or Honey 
• 8 T Chia Seeds 
• 2 C Almond Milk 

*If you like chocolate + peanut butter, add 1 T of peanut butter (or almond butter) to the mixture for that chocolate + nut flavor.

How To: 

Use the same how to instructions as above for the Vanilla, Almond, Coconut pudding.

Once the pudding is finished, sprinkle cacao nibs on top and enjoy!

I make these recipes often for breakfast because they're an easy make ahead meal prep option. Then you can eat quickly or grab and go before heading out the door. I also enjoy them as a snack or healthy dessert if I'm craving something a little sweet. Enjoy them however you like and feel free to get creative with the recipes as you see fit.

Margot Rutigliano is a freelance writer as well as the owner of Vita Vie Retreat. She has been a fitness trainer, wellness coach and healthy living adviser since 1999. Vita Vie Retreat is a wellness retreat offering healthy lifestyle transformation programs for men and women of all ages and fitness levels. For more information or to contact Ms. Rutigliano, please visit http://www.bvretreat.com.

Article Source: https://EzineArticles.com/expert/Margot_Rutigliano/1080973

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6 Secrets to the Most Fun Places to Eat in NYC

6 Secrets to the Most Fun Places to Eat in NYC

Taking a bite out of the Big Apple is an entertaining and satisfying experience. There are so many places to go in the city that it can make your taste buds go into overdrive. But if you're like me, New York City is always calling my name and persuading me to visit again and again. This famous place known for making dreams come true is also quite famous for its culinary experiences. And that is what I love about eating in New York. Whether it's catching a hot dog in Manhattan on your way to a show, finding a little hidden away Tai restaurant in Chinatown or even hitting a chic supper club like Jekyll and Hyde right in the city, it's no secret that the sky is the limit for fabulous food.

6 Secrets to the Most Fun Places to Eat in NYC

1. Gorilla Cheese NYC: 

I love a good trend and I also love a good grilled cheese sandwich There is a place in our hometown whose menu centers around this all-time favorite so I wanted to check out NYC's version that goes on the road. Gorilla Cheese NYC is one of the most famous food trucks in the city and for good reason. The sensory overload menu is full of aromatic cheeses, fresh bread varieties and toppings so you choose just what you want on your sammie. I ordered the feature of the day, the Brooklyn Special, a perfect combination of asiago, prosciutto de parma on a carefully crafted inside out panini. It was the best-grilled cheese I think I ever had. And then I topped it off with their Mac and Cheese bites. They were two thumbs up. It's a good thing this meal was a "roader" and I had a few blocks to get to my next location so I could walk off every over the top, satisfying calorie.

2. Jekyl & Hyde Club: 

OK, Jekyl & Hyde Club is not a location for those who are faint of heart. Located at 91 7th Avenue, their slogan is anything can happen at their dining club and it's true. Prepare to be scared to death or entertained, whatever you want to call it! I was on pins and needles and not sure my mind was just on the menu. It's dark, low lit atmosphere reminds me of Halloween and the old 60's television series, Dark Shadows. Creepy actors/ wait staff interacted with us while we ate creating a one of a kind, "what's going to happen next vibe. But I was very happy with the delicious, yet spooky menu. The Create Your Own Monster burgers, Frankenstein's Favorite and The Mummy left my mind wondering about the ingredients and who was cooking in the kitchen. The burger is bandaged with cheese for heaven's sake! We ordered the pizza with the Cannnibals' sausage, pepperoni and meatballs. Then washed it down with a familiar bottle of beer. They have a huge, monstrous sized drink menu that won't scare your pants off! I recommend making reservations especially if you are taking a group that includes your "mummy."

3. The Garret East Dinnertable: 

Wow, nothing like searching for your food. This little, but infamous joint is hidden so only those in the know, know about this little gem. Fortunately, we did. Our colleague knew someone who knew someone who snagged reservations for us. It only seats about 20 guests and reservations are a must have. It reminded me of Carrie and the gal pals from Sex and the City who loved to hit the newest, hot spots. Dinnertable's Mexican fare was delicious and was ready in a New York Minute, which is great news when you are starving from a long day in the city. The seafood was extraordinary and just the fact that we were behind an unmarked, closed door, it made the experience ultra cool.

4. Freeman's: 

This little delicious out of the way beauty is down the alleyway off the Bowery and has been offering spectacular food since 2004. Hmm, just the thought of eating in an alley might not be up your alley but think again. Freeman's Restaurant is rustic and inspired by Old World American traditions so there's a little bit of American history incorporated into each dish. I was enticed by the Whole Grilled Edenbrook Trout, Beluga Lentils and even their popular half a roasted chicken. My favorite was the Pan Roasted Tile Fish crispy potatoes, black lentils, saffron aïoli, spring onion vinaigrette that I shared with my sister. Once you finally snag a table you don't want to leave. The sensory experience is like no other and the service is tip, top notch. Freeman's accepts reservations... get this... one month in advance and for groups over 13, you have to reserve your table one year in advance. That is planning! They say a part of the dining room is or walk-ins, but if you decide to visit on a whim, you might find yourself waiting and waiting and waiting at the bar and then eventually eating there too.

5. Bohemian: 

Exclusive, trendy and private is how I would describe the Bohemian, a Japanese Restaurant and Bar. This hidden gem is coincidentally located behind a Noho, Manhattan butcher shop. The catch of the day is that you have to know someone to get in. I can't even believe we were able to score a table because it is so exclusive and mysterious. I immediately fell for with the low couches, artistic atmosphere and the Asian ambiance. The historical building used to be the home of infamous artist, Andy Warhol and then to the popular 1980's graffiti artist, Jean-Michel Basquiat. As one who appreciates the arts, the creativity and history of this building was overwhelming and a bit humbling. Now for the food. Get your chopsticks and your appetite ready because everything on the menu is extraordinary just like the surroundings. I ordered a bucket of oysters and enough saki for a sailor. Andy Warhol would have approved.

6. Tehuitzingo: 

Que Pasa! OK, I can never say it but I can certainly recommend it! This unique palate pleaser is hidden in the back of a bodega (a small grocery store in a Spanish speaking neighborhood), open until midnight and get this, you only have to dish out $3.00 for one of the most memorable tacos of your life! This secret is located inside the Tehuitzingo Deli and Grocery in Hell's Kitchen making the experience even more memorable. Trust me, you won't walk about hungry, far from it. The portions are family sized and deliciously authentic. Note, there are no tables. That's right. You get a stool to belly up to the and counter or to lean on. All you need is your appetite and sense of Mexican adventure. You can also grab a jar of salsa or other grocery items for a take-home snack attack later.

Article Source: https://EzineArticles.com/expert/Douglas_Helal/2544226

Article Source: http://EzineArticles.com/9933364

3 Insanely Good Rice Recipes You Should Try Now

3 Insanely Good Rice Recipes You Should Try Now

Rice is a good alternative to mashed potatoes or steamed veggies to pair with your meat. What's good about is that it's very versatile - you can have it as plain or as flavorful as you like. Add some meat, veggies, fruits or some spices and it can even be a meal on its own!

Try these easy rice recipes - they're insanely good!

Indian-Style Delicious Lemon Rice

3 Insanely Good Rice Recipes You Should Try Now

What you need:

• 2 cups cooked basmati rice
• 2 green chillies, chopped
• 4 small dried red chillies
• 4 tablespoons lemon juice
• 4 tablespoons peanuts
• 2 tablespoons oil
• 1 tablespoon cashew nuts
• 1 tablespoon curry leaves
• 1 teaspoon split Bengal gram
• 1 teaspoon mustard seeds
• 1 teaspoon ginger, finely chopped
• 1 teaspoon white lentils
• 1 teaspoon turmeric powder
• Salt to taste

In a large pan, heat the oil and stir fry split Bengal gram, mustard seeds and white lentil, followed by peanuts and cashew nuts. Stir in green and red chilli and curry leaves then add cooked rice, lemon juice, ginger, turmeric powder and salt. Stir until ingredients are well-combined and rice is heated through.

Mushroom Rice with a Kick

What you need:

• 4 cups cooked white rice
• 1/4 kilogram button mushrooms
• 1 jalapeno, sliced
• 1 shallot, sliced
• 1/4 cup marsala wine
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Melt the butter in a pan over medium-high heat and cook mushrooms for 10 minutes or until slightly browned. Stir in the jalapeno and shallot then season with salt and pepper. Pour marsala wine over mixture and reduce heat. Finally, stir in the soy sauce before adding the cooked white rice. Stir until all ingredients are combined well. Serve immediately.

Cheesy French Onion Rice

What you need:

• 1 can French onion soup (like Campbell's)
• 1 cup basmati rice
• 1 cup water
• 1/4 cup grated parmesan cheese

Bring the French onion soup and the water to a boil over high heat in a pot. Reduce the heat, add the basmati rice and allow to simmer. Stir the rice until it absorbs the soup and water mixture. Remove from heat and transfer rice to a bowl. Add the parmesan cheese and stir until well-combined with the rice. Serve immediately.

Whether you eat rice on the regular or not, there's always a new way to make the dish more exciting. Try any of these insanely good rice recipes!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grill experience, reviewing various grilling accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's website where he has other interesting grill-related products and posts.

Article Source: https://EzineArticles.com/expert/Adrian_T._Cheng/2109020

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3 Unbelievable Peanut Butter Recipes For The Grill

3 Unbelievable Peanut Butter Recipes For The Grill

3 Unbelievable Peanut Butter Recipes For The Grill

Peanut BBQ Chicken

What you need:

• 3 boneless and skinless chicken breast halves, sliced into 1/4-inch strips
• 1 clove garlic, chopped
• 1/2 cup peanut butter
• 2 tablespoons olive oil
• 2 tablespoons low sodium soy sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper

To prepare the sauce, combine garlic, peanut butter, soy sauce, lime juice, ginger and red pepper flakes in a blender and blend until smooth. Set aside. Thread chicken onto skewers. Brush with olive oil and sprinkle with salt and pepper. Cook on a pre-heated grill over medium high heat for 2 to 3 minutes per side or until cooked through. Serve topped with peanut sauce or on the side.

Asian-Style Grilled Steak With Lime-Peanut Sauce

What you need:

• 1/2 kilogram flank steak, trimmed
• 1/4 cup chopped cilantro
• 3 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon low sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon peanut butter
• 5 teaspoons sugar, divided
• 1/2 teaspoon crushed red pepper

In a large sealable plastic bag, mix together cilantro, garlic, ginger, soy sauce, fish sauce and 1 tablespoon sugar. Place beef in the bag and shake to coat with mixture. Let stand for at least 30 minutes. Remove meat from marinade (reserve marinade) and cook on a pre-heated grill over medium high heat for 4 to 5 minutes per side or to desired doneness. Drizzle with reserved marinade while cooking. When cooled, slice into thin strips. To make the dipping sauce, combine lime juice, peanut butter and water in a bowl and serve with steak.

Coco and Peanut Shrimp Skewers

What you need:

• 3/4 kilogram jumbo shrimp, peeled and deveined
• For the marinade
• 1 red bell pepper, sliced into 1/2-inch pieces
• 1 clove garlic, minced
• 1 serrano chile, seeded and minced
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon minced ginger
• For the sauce
• 1/3 cup light coconut milk
• 1/4 cup chopped cilantro
• 3 tablespoons peanut butter
• 1 tablespoon lime juice
• 2 teaspoons sugar
• Lime wedges for garnish

To make the sauce, mix coconut milk, cilantro, peanut butter, lime juice and sugar in a blender and blend until smooth. Set aside. Combine red bell pepper, garlic, chile, water, soy sauce and ginger in a bowl and place shrimp in the mixture. Toss to coat. Cover and refrigerate for at least 1 hour. When ready, discard marinade and cook shrimp on a pre-heated grill over medium high heat until cooked through. Serve with peanut sauce and garnish with lime wedges.

These peanut butter recipes for the grill will appeal even to those who aren't fans of peanut butter!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog.He is currently running a Weekl Giveaway where cool grill accesories are at stake every week!

Article Source: http://EzineArticles.com/9907400