dehydrator

dehydrator

If you are looking for meals that are easy to prepare and are normally well received by the entire family, you can explore Chinese cooking. Many of the recipes that you find are a great modification of authentic Chinese recipes to something that can be easily prepared in the American home. Dishes that taste wonderful and are very light on the figure. Most of these dishes are famous world round for their great taste and authentic flavor. With careful preparation, these recipes will have you preparing authentic Chinese dishes without any problem. Most Chinese recipes use a few specific spices and are cooked over a large flame. This make the recipes easy to follow and almost guarantee a successful meal for your family and friends. The recipes can be prepared easily and are normally do not take a long time to create.

Most people recognize the mainstays of Chinese cuisine as Chinese rice, noodles and various soups. Some of the more famous foods that come to mind will include chicken chow mein, Kung Pao chicken, egg drop soup and Peking Duck. Most dishes consisted of noodles, steamed rice, bean sprouts, garlic, and shredded Napa cabbage. The noodles are normally deep fried in oil separately and the other ingredients and vegetables are cooked in a wok over high flame. The noodles are mixed in last. Shanghai and Szechwan type of noodles are also quite popular among many Chinese food lovers across America.

Another popular dish is shrimp with Chinese Greens Stir fry. This is prepared with marinated shrimp added to Chinese greens and mushrooms. This is usually prepared by frying the whole content together to mix the flavor of the fish and vegetables.

Yet another dish that is well known is Manchurian. This is a combination of vegetables, chicken and noodles. During the preparation of Manchurian, emphasis is given in combining the right quantity of vegetable, spices, sauces and spring onions. The vegetables or chicken are then mixed and shaped into small balls that are then deep fried in oil to make them crunchy. These crunchy balls are then served with the Manchurian gravy and garnished with spring onions to create a good impact.

In most dishes, the food is cut into bite-sized pieces ready for direct picking up and eating. Traditional Chinese culture considered knives and forks at the table to be barbaric as these items are normally thought of as weapons. It was also thought to be inconsiderate to have your guests work at cutting their own food. The normal way of cooking and serving is whole. This is because the normal delivery is presumed to be as fresh as possible. Some restaurants serve the individual guests by cutting the fish into individual servings at the table.

If you want to get involved in Chinese cooking, this is more than just adding some spices and preparing a dish. This type of cooking will produce dishes that quite healthy and nutritional. This type of cooking also produces dishes that are very tasty and is well received by large audiences. If you want to serve dishes that are easy to produce, provide healthy dishes and very tasty, you will definitely want to explore Chinese cooking.

For more information on living and loving life, visit Happiness Is A Choice You can also visit http://happynessisachoice.com to find How to live a happy life.

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The art of grilling requires more than fancy equipment, it is very much an art form as it is a science as well. For one, you must consider the grade and cut of the meat you are about to grill, because not all meats a grilled the same way nor are they all amenable to the art of grilling.

Secondly, you have to have good timing. It really becomes in instinct after a few trial runs, but here are a few guidelines. You like many other amateur grillers may prefer to create slits into the steak as it's cooking to see if the meat is cooked on the inside.

However expert grillers tend to use the touch and timing technique. Essentially what they do is first decide if they want the meat to be rare, medium, or well-done. For every one inch of steak that you are cooking it takes approximately 3 minutes for rare, 5 minutes for medium, and 7 minutes for well-done meat.

To check whether the meats are actually cooked to their specification, they will use a finger to push the meat down and test for it's firmness level, the firmer it is, the more well-done it is, and conversely as well.

Ducane gas grill parts analogous packages and value-added services are found at the author's web site.

http://www.gasgrilldeluxe.com

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The modern day battleground between most parents and young children is at the dinner table. Your child is gaining independence with each birthday that comes and goes. The more vocal and mobile they become, the harder it is for parents to keep their children eating healthy. Lets face it, the first few months of solid food; they are willing to try anything. They are just happy to have anything other than milk and cereal. As early as 12-18 months they begin acquiring tastes for specific things, which are normally sweet and not as nutritious. Here are a few things you can do to ensure your children will get the vitamins and nutrients they need for optimum health.

First, continue to offer them vegetables. If they don't like broccoli on the first try, try again and again. Offer foods a minimum ten times. If they take one bite and don't want another, that's OK. Think about how long it took you to acquire the taste for coffee. We normally start with a 2/3 milk and sugar combination and coffee; moving up to drinking black coffee can take years. My daughter is two and still not a fan of asparagus. Each time we eat it as a family, I put one spear on her plate and cut it into pieces. I don't force her to eat the asparagus, but I do ask her to try one bite each time. Forcing will create a battleground. They will hold their position for the sake of the battle and as a way to demonstrate their independence. The last time I placed asparagus on her plate, she took one bite without my prompting. It's working. She eats most other vegetables with ease because I have done the same process each time.

Second, do fun things with fruits and vegetable to make them look more appealing. For instance, the older toddler and pre-teen will enjoy helping you make a meal. Let them help "decorate" pizza. Use carrot sticks for hair, cherry tomatoes for eyes, and a piece of zucchini for a nose. Use your imagination and theirs. They will enjoy eating it because they made it. Use a tortilla for the crust and it can be a fast dinner even for a weeknight. Also, colored toothpicks will inspire children to eat new things. If you place a toothpick in their vegetables (and possibly offer a dip) they will eat them. If they are old enough, let them insert the toothpicks themselves. The secret here is keeping it fun.

Lastly, sneak vegetables into old standbys that all children devour with ease. You can puree a cup of carrots and add it to spaghetti sauce. Shred zucchini and squash (or any other veggie) into wet chocolate cake mix. The size of each veggie should be similar to the size of a matchstick carrot. Kids love cake. You'll be amazed with the results when you relax and keep it fun. There's nothing wrong with letting them have their cake and their vegetables too!

Erica Griggs, having worked in the cookware industry for more than 13 years, has helped thousands of newlyweds choose the perfect kitchen and lifestyle tools for their new homes. Click here to learn more about cookware previews or visit Simplicity Brides on at Face book and become a fan.

dehydrator

Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

In this article you will find some great hard to find cleaning
and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house cleaning bill with very good results using less toxic
substances.

Ammonia - cuts grease, cleans windows, Strip wax off floors.

Baking soda - cleans, deodorizes, polishes, and removes stains.

Bleach - whitens practically anything, removes mould and
mildew.

Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch
will remove.

*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain
with force. Plunge the stained part up and down in the hot water
until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch
stain over a pot of hot water and apply javelle water with a
medicine-dropper. Do not allow it remain too long in contact with
the fibres. Javelle water rots even cotton and linen. Apply
oxalic-acid solution to neutralize the alkali and rinse thoroughly
in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.
Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with
cold water will remove these stains on flannel, blankets, and heavy
goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

LIGHTSIDE
A man is driving up a narrow mountain road. A woman is driving
down the same road. As they pass each other the woman leans out
her window and yells, PIG!

The man leans out his window and yells, STUPID!
He keeps driving up the Mountain, comes around a corner, and
smashes his car after slamming into a pig in the middle of the
road.

Wood Furniture; To remove water stains, dab white toothpaste
onto the stain. Allow the paste to dry and then gently buff
with a soft cloth

COOKING TIPS, INFORMATION
WARNING: DEEP-FRYING CRAZE
People can do themselves serious injury attempting to
deep-fry their turkey. In the past deep-frying has burned down
houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with
this high risk method of cooking, besides the above, your turkey
can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is
3 1/2 minutes per pound. A big turkey is done in less then an
hour. If you are going to deep-fry your turkey use a commercial
pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best
results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour
does not penetrate more then 1 inch. If the meat does not reach
the desired colour during roasting, increase the heat to (500 F)
for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature
until it is nicely browned.
By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until
the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the
divider down to separate meat into uniform squares.
Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.
Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information
apply to both Canada and The U.S.A.

Canadas Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.
Visit www.hc-sc.gc.ca
You will also find links to other sites in reference to food.

Healthy Eating.
www.hc-gc.ca/nutrition

Food recalls and allergy alerts.
www.cfia-acia.agr.ca
or
www.inspection.gc.ca
Click on food recalls and allergy warnings.
You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.
www.canadian-health-network.ca
While at it why not check out the Guide to Active Healthy living. Click on;
www.paguide.com
You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking
and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

dehydrator

Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

The world we live in is full of varied cultures & traditions, each one featuring their own unique way of cooking & hence offering a diversified taste. Chinese cooking is one among the most followed ones.

As a nation, China has several festivals and traditions. Accordingly they have varied dishes for each event. In America, Chinese skills of cooking are looked upon as an art. For centuries together, their delicious delicacies are tickling the taste buds of the Americans.

Here are a few key features of Chinese cooking:

1. Chinese cooking is relatively quite easy and quick.

2. The specialties in Chinese items are categorized as per the nation's culture, festivals & districts.

3. Some examples are steamed fish, Doufu, dark vinegar rice served with ginger, din sum, etc.

4. Cooked tea is the most preferred drink with the Chinese cuisine. In china, different varieties of tea are planted, hence, it becomes a part of their daily routine.

5. The basic ingredients of Chinese food are water and/or oil.

6. Chinese cooking takes care of everyone's personalized tastes as the food items that can be added to these dishes are quite optional and can be modified as per an individual's choice.

7. The recipe centers on - simply mixing the right items to match up to one's taste.

8. The Chinese recipes do not involve lot of spices. They rather focus on the use of flavorings like cloves, aniseed, ginger root and Sichuan peppercorn.

9. Most oft, the Chinese chefs prefer using more of soy sauce, Shaoxing wine and oyster sauce. These add to the flavor and make the food more presentable.

10. Cooking the ingredients mainly involves some enlisted cooking techniques. These are shallow frying, stir-frying, roasting, deep frying, steaming, red cooking and stewing.

11. Stir frying implies frying the food at a very high heat in very little oil. In this case the food is cooked quite quickly as it is necessarily sliced in very small sized pieces.

12. In case of steaming, Chinese cooking traditionally involves the use of bamboo steamers. The bamboo steamers consist of a stack on their top so as to steam several items simultaneously.

13. To cook the larger pieces of meat, red cooking is the trick used in Chinese cooking.

14. Last but not the least, Chinese food features two key ingredients that are noodles and rice. People across the globe identify the Chinese culinary with noodles and rice. They are not only fast to cook but are also quite good to taste.

From being an indispensable fraction of the restaurant industry worldwide, to the households across the globe, the Chinese cuisine is loved by one and all.

It is quite simple to cook and with some tips and tricks, all of us can learn this cultural cooking.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

dehydrator

Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

Looking to substantiate the income of your school or church? What better way than high-output, powerful commercial popcorn machines to fill your coffers? With their consistent performance, stylish design and unmatched warranties, you can never hit a false note. So while customers munch their favorite snack, you'll be crunching numbers of a completely different kind.

The Nitty-Gritty Of Installation

So you have decided to get a popcorn machine for commercial purposes in an attempt to add munificent sums to your pocket. But before you venture into this money-making scheme, it's important to have a nuanced understanding of the kind of machine required.

Sure, nothing comes with a 'success guaranteed' tag, but turning a blind eye to certain essentials can queer the pitch a little. In case you make a big investment in a relatively small sized model, it's almost certain to lose steam in crunch situations. Similarly, a giant of a machine could remain underutilized, thus resulting in a colossal waste.

Ideally, one must choose the machine based on the quantity generated during one popping cycle. A small sized machine is of a 6-8 ounce capacity, a medium one has a 12-14 ounce capacity and a large machine pops 16-66 one ounce servings in one popping cycle.

Get Up Close And Personal With The Features

Once you have zoomed in on to the size of the machine, it's now time to shift focus to some of the desirable features. Here's a sneak peak:

• The size of the cabinet is of paramount importance. Each kettle size is armed with a cabinet of a different dimension.
• Since the raison d'tre of these machines is to deliver fresh and steamy popcorn, make sure it is equipped with an avant-garde heating system. Choose between the strip heaters and blower-heating systems in machines of varying capacities.
• And as the saying goes, 'at the end of the day, style does matter', make sure your crowd-puller possess the looks that can stop traffic, of the human kind, I mean. A plastic dome with a silk screen, a neon sign or even an illuminated popcorn sign, just about anything that could pop eyeballs.

So before this explosive idea loses fizz, make sure you meet with a reputed sales associate without any further delay.

Do you know the secrets of Gold Medal popcorn machines? Check out http://www.SpicyKitchens.com

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

You know there are many different kinds & brands of cookware available in the market. It comes with different materials & cooking utensils, it includes the basic utensils you will use every day, including stockpots, saucepans, roasting pans, frying pans, griddle, skillets, woks as well as other important entertaining pieces of bakeware, like bread pans, muffin pans, pizza pans, and pie pans, barbecue grill box or cast iron griddle for outdoor camping together. Here we would like to recommend few styles for your evaluation.

The first style we would recommended is the traditional STAINLESS STEEL COOKWARE, this is multi-functional, it is specially good for making the seafood, most of the chefs are using this style for their kitchen.

Another style is ENAMEL COATING COOKWARE, this ENAMEL COATING come with fashionable designs, they come with different patterns, different sizes of sauce pots, frying pan and skillets as well as other ENAMEL TABLE TOP decoration, it is easy to find anyone of them to match your home & kitchen style.

The last one we would offer is the NON-STICK COATING COOKWARE, if you are the first user or not alway to cook, NON-STICK COATING is your best choice. Because it is no sticky and it is very easy to clean up. Furthermore, it is good for you to prepare the low fat meals as well, since you can put less oil for cooking. You are easy to keep the healthy life.

Today, we just would show either three styles for your study and we will keep continues to recommend our others cookware and cooking utensils as well as other buying tips to fit your personality.

Suzanne Wong is the chief writer for Lovelycookware, which is one of the top online cookware shop for you, to find out more about cookware & buying tips, please visit http://lovelycookware.com

dehydrator

Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

Energy conservation is a hot topic at the moment. It is clear that energy conservation is a worldwide problem. Also, it is of interest that conserving energy is quite simple to practice as a single person.

Before we discuss some tips to help with your energy conservation, lets look at some of the ways that energy conservation has been defined:

* Energy conservation is protecting the planet.

* Energy conservation is intergenerational duty.

* Energy Conservation is frequently the quickest and most cost effective method of cutting your energy bill.

* Energy conservation is doing anything that results in the use of less energy.

* Energy conservation is mostly about adjusting habits and comprehension.

* Energy conservation is the act of improving the way you use energy so that we can achieve greater usable output for exactly the same energy consumption.

* Energy Conservation is important for lots of reasons; social, environmental and economic.

* Energy conservation is an important topic where ordinary citizens of any age or background can have an instantaneous, significant impact on our world.

* Energy conservation isnt something that need only be practiced whilst at work.

* Energy conservation is one of the most practical ways of both lowering greenhouse gas polution and reducing the cost to the consumer.

* Energy conservation is advantageous to the overall economy.

If conserving energy is so terrific, why aren't we doing more of it?.

Heads of state wish to improve our energy conservation, and the best way they may decide to achieve major energy conservation improvements is to hike the prices of electricity or gas. Currently, energy conservation is justifiably efficient, cost wise, with a quick payback time and reasonable investment. As heads of state raise purchase costs, the fairly rapid payback time gets shorter still and the cost benefits even greater.

Consumer awareness today concerning energy conservation is a hundred times greater than it was two decades ago, but it still isn't adequate. Indeed, improving awareness of energy conservation is becoming increasingly urgent because electricity consumption is developing much faster than our capacity to generate power.

What can we do to help ?

Clearly, there are many people worried about their heating bills this winter.
Remember that heating and pumping water is sometimes a big section of your electric bill. The cost of gas is at an all time high and heating oil isnt getting any cheaper either.

So, what options do you have to help save some of your hard earned cash and help the environment?

The best tip of all is to switch things off when you aren't using them. Television, music center, lights etc. Don't even leave things on 'standby', it still uses energy without need.

Most power is used by heating, so carefully adjusting the temperatures on your thermostat is the biggest energy conservation step you can take.
Another good idea is to check the air filters on your heating and cooling system monthly.
Want a hot drink? Use microwave ovens instead of hotplates or kettles for heating water.

Changing your heating system? Select energy-efficient equipment when you buy new heating and cooling equipment.

If you are considering buying a gas fire, choose an efficient flueless design. With the latest hi-tech designs, absolutely no energy is wasted and lost up the chimney as it is with a conventionally flued gas fire. As a result all the heat generated warms your room. This means better energy costs and excellent energy efficiency. They are also far kinder to the environment, as the latest catalytic gas technology means the fire actually cleans the air it uses.

In conclusion, energy conservation is the end result of a lot of small things that produce a significant impact.

If you make enough of those small changes, energy efficiency and energy conservation are a win-win combination.

Roger Wakefield is a staff writer at: DRU Gas Fires ... a manufacturer of modern high efficiency gas fires.

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

A short peek at a favorite appliance store is enough to turn any techie gaga over the new technological advancements that are continuously coming up in the market. And as easily as these technological gadgets come up to replace old, obsolete ones, the more tempted we are to acquire them as fast as they come.

Unfortunately, new technologies and new appliances in our home does not run on nothing. They run on electricity, which furthermore, runs on money! Needless to say, the more technologies we have in our homes, the higher our electric bills. This is not to say that an average homeowner should simply give up on the joys and the perks of a bountiful entertainment room or of dining on hot, home-cooked meals prepared with state-of-the-art kitchen appliances. However, one must realize that it is all a matter of knowing when and how to use these home technologies and appliances.

Since its impossible for one person to be in two rooms at the same time, watching two different television shows at the same time, turn off all unused or unnecessary devices. Unless you are living with your kids who each have their own televisions, computers and other devices in their rooms, this energy-saving tip is quite simple to follow. This tip goes the same for water heaters, heaters or air conditioning systems. If you want bath-ready water or warm, cozy place to come home to after a tiring day at work, heaters and water heaters can easily be programmed to turn on automatically an hour or a few minutes before you arrive home. This way, you can avoid keeping heaters and water heaters on all day when there is no immediate need for you to do so.

Creativity can also come in handy when conserving on electricity. On warmer days, it doesnt hurt to open windows and let fresh air in. And if you have not heard of candles, learn the word. Dinners for two can also be made extra special on coal-grilled barbecues in the backyard and two sticks of good ol candles.

The possibilities of saving on home energy are simply endless with a little help from everyone in your home and with a little touch of creative conservation. And the best part? You dont have to sacrifice luxury and convenience to save on home energy after all!

JB Anthony is the webmaster of http://www.homeenergy.hottestniches.com. To find out more about articles, information, resources, links, tips and guides on home energy saving, home energy saving tips, energy saving tips, please visit http://www.homeenergy.hottestniches.com

dehydrator

Nesco All-in-One Food Dehydrator Kit, Model# FD50-WHC

Everything needed to dry fruit, vegetables, jerky and more. 500 Watts power plus patented coverage flow for even drying. No more rotating trays. U.S.A.

Cooking really is an art, it can take some time to get it right. I would like to share a few basic tips with you that have helped me to become a better cook.

1) If you are using a wok/pan and it becomes too dry, add a little stock instead of more oil. Too much oil can really overdo things and take away from the taste.

2) Add some salt to water and it will boil faster. Don't worry, just adding a pinch really shouldn't effect the taste of the food that is cooked.

3) Always cook over low, well-distributed heat. If you are concerned that your stove is uneven, get it checked out. You definitely want your dishes to be cooked the right way!

4) Beware cooking something in super hot oil. Cooking when the oil is extremely hot only cooks your food on the surface and not deep in.

5) Be careful! Cooking areas should be blocked off - effectively - if either might be present without responsible supervision. Especially if you have children, make sure your pot handles are turned inward so they cannot be knocked off. You can never be too careful.

6) Like all electrical appliances, failures (in the electrical wiring or the control mechanisms) can cause problems, including fires. Keep a close watch on this.

7) Don't ever be afraid to experiment. If you don't take chances, you will never know what you could have discovered. Cooking is not meant to always be done by the rules. Even something as small as a pinch of spice can vastly change the taste of your food. Have fun!

Have you ever wanted to cook like the pros at home? Now you can learn all of the best-kept secrets of cooking, such as the KFC cole slaw recipe.

Wouldn't you love to be able to cook your very own restaurant secret recipes at home?

dehydrator

Making Sauerkraut and Pickled Vegetables at Home: Creat

Making Sauerkraut and Pickled Vegetables at Home - Klaus Kaufman Features & Specifications Making Sauerkraut and Pickled Vegetables at Home - Klaus KaufmanThis book provides creative recipes for lactic-fermented food to improve your health.With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you through centuries-old methods.Great addition to our crock pots!

For years my family and I have been making jerky, what started out as a fun family pastime is now more of a competition. Before dehydrators were common we had to do it the old fashion way in the oven with long drying times, these days with the new and improved dehydrators the drying time has been cut way down what took two days now can be done in a few hours.

When shopping for your first or a new dehydrator there are a few things to keep in mind. First is weather to go with a top down unit or a bottom based unit, I prefer the newer top down versions, mainly because I like my jerky a bit on the moister side which requires you leave more marinade on the meat which tends to drip down through the trays and gets on the drying coil on the bottom, while this will not effect the drying time or the unit that much it is allot harder to clean up.

The second consideration is the wattage of the dehydrator, the higher the wattage the faster the meat will dry but the catch comes in at the price of the unit, the higher the wattage the more you are going to shell out.

Supplies are pretty ease to get, I'm finding seasonings in local stores as well as buying online, after you get a few batches under your belt you can start to get creative with the seasonings and drying times, I'm not a real fan of super hard jerky so I cut the recommended drying time back about an hour. I recommend the Nesco line of dehydrators that is the brand I'm using now with a top down drying method.

If you are new to jerky making or just thinking about it I highly recommend it and don't forget get the whole family involved, that's where the real fun come in.

For more information and recipes

Jerky is a way of life! start the fun

dehydrator

Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

Essential oils are highly concentrated aromatic oils derived from plants, widely used in aromatherapy for their medicinal and mood-enhancing effects. Some essential oils also have culinary uses, however, and these powerful plant essences can be used to rejuvenate, or in place of, dried herbs and spices, which can lose aroma and flavor over time.

A number of essential oils have been designated as Generally Regarded As Safe [GRAS] to use as food additives by the US Food and Drug Administration. These include those listed below.

• Basil ......Ocimum basilicum L.
• Bergamot (bergamot orange) .......... Citrus aurantium L. subsp. Bergamia Wright et Arn.
• Bitter almond (free from prussic acid) .........Prunus amygdalus Batsch, Prunus armeniaca L. or Prunus persica (L.)
• Cinnamon bark, ............Ceylon Cinnamomum zeylanicum Nees.
• Coriander ...........Coriandrum sativum L.
• Cumin .............Cuminum cyminum L.
• Ginger ............Zingiber officinale Rosc.
• Grapefruit ..........Citrus paradisi Macf.
• Laurel leaves (Bay) ..........Laurus spp.
• Lavender ...........Lavandula officinalis Chaix.
• Lemon Citrus ..........limon (L.) Burm. f.
• Lime Citrus ...............aurantifolia Swingle.
• Mandarin Citrus ...........reticulata Blanco.
• Marjoram, sweet.............. Majorana hortensis Moench.
• Nutmeg ...........Myristica fragrans Houtt. Origanum Origanum spp.
• Parsley ............Petroselinum crispum (Mill.) Mansf.
• Pepper, ...........black Piper nigrum L.
• Sage ............Salvia officinalis L.
• Rosemary .............Rosmarinus officinalis L.
• Thyme ................Thymus vulgaris L. and Thymus zygis var. gracilis

Boiss.

When using essential oils in your cooking, it is important that they are 100% pure and of therapeutic grade. Essential oils are highly concentrated and, consequently, very potent, and so should also be used sparingly. The recipes below give suggested amounts, but probably the best way to establish what suits your taste is through trial and error.

Here are just a few simple ideas that you could try. Like herbs and spices, different essential oils provide good accompaniments to different ingredients. Generally, essential oils that go well with poultry include basil, dill, fennel, lemon, marjoram, mellisa, orange, oregano, parsley, rosemary, sage, tarragon and thyme. For red meat, try basil, clove, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and/or thyme. Essential oils that go well with fish or seafood include black pepper, fennel, lavender, lemon, lime, orange, parsley, rosemary, sage and thyme.

Meat

When cooking joints of red meat, simply add 1 drop of essential oil to a vegetable oil and brush over the meat before cooking. Essential oils can also be added to the cooking oil when browning mince meat (lamb or beef) - use 1 drop per half-kilo of meat.

For chicken, add 2 drops each of lemon and orange essential oils to 4 tablespoons of honey and 1 dessert spoon of mustard. Make a paste and brush over the chicken before grilling or baking.

Fish

Add 1 drop of essential oil to 1 tablespoon of vegetable oil. Brush over white fish steaks and grill.

Vegetables

Try stir-frying your vegetables in an essential oil (diluted 1 drop to 1 tablespoon of olive oil). Cardamon, cumin, nutmeg and ginger are good choices.

Steaming your vegetables over water containing an essential oil can also be interesting - try nutmeg and lemon for greens.

Dishes that don't require cooking

Of course, some recipes don't need 'cooking', and essential oils are ideal for this kind of thing.

Marinades

Essential oils are ideal for making marinades - simply add a few drops of your selected essential oil(s) to honey or olive oil and brush on the meat. Place oiled red meat in a bowl containing red wine, 2 cloves of garlic, 1 chopped onion and 1 drop of orange essential oil. Season and leave for up to 8 hours.

Salad dressings

Essential oils also make great salad dressings. Add 1 drop of your chosen essential oil to 10 ml of vegetable oil and/or vinegar. Basil, clove, lavender, lemon, lime, rosemary, sage and thyme are good choices for salad dressings.

Herb butter

Add 1 drop of the essential oil of your choice to 1 cube of softened butter. Mix gently and add to potatoes, other vegetables, toast...

Drinks

Citrussy oils (e.g. grapefruit, lime, lemon, mandarin, orange and tangerine) and minty oils (e.g. peppermint, spearmint and mint) can add zest to drinks of all kinds. Try adding one or two drops of a selection of essential oils to water for a simple thirst quencher.

Herbal teas: add a few drops of essential oils to boiling water: some to try are lavender, roman chamomile, peppermint, orange, tangerine and lemon.

Mulled wine: add 2 drops each of mandarin and orange essential oils and 1 drop each of clove and cinnamon to 2 tablespoons of honey. Heat 1 litre of red wine slowly, add the flavoured honey and stir. Take off the heat just before the wine starts to bubble. Serve with slices of orange and lemon.

This short article gives just a flavour (sorry!) of the uses that essential oils can be put to in the kitchen. Many more recipes are available in books and on the internet, so why not start searching now and explore the taste explosion that essential oils can provide.

Sources:

electricscotland.com/food/donna/recipe12.html

aroma-essence.com/cooking.html

zhealthinfo.com/recipes1.htm http://www.cfsan.fda.gov/~lrd/fcf182.html

Worwood VA. The Fragrant Pharmacy. A complete guide to aromatherapy & essential oils. Bantam Books, 1996

Alix Williams is a regular contributor to the holistic website Aroma4u.co.uk a home based UK business providing Eco-friendly hand made Aromatherapy Stress Relieving Gifts.

Alix Williams also writes about using unique Essential Oil Gift Ideas for Stress Relief.

For more information regarding Stress related matters (stress in the Workplace), Stress Busting Gift ideas with pure Essential oils, please visit: http://www.aroma4u.co.uk

copyright 2008 Alix Williams (CUS Busting Ltd)

dehydrator

Nesco American Harvest 5-Tray FD-35 425-Watt Snackmaster Dehydrator

This unit features Nesco/American Harvest's innovative Top Mounted Powerhead that dries food quickly and evenly with superior results. Detaches to make dehydrator dishwasher safe for easy clean up. Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner.

Most people have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is oftentimes difficult. But with some simple training and a bit of skill, it most certainly can be done. Cooking a steak does not have to be difficult, especially if you follow these few rules:

Take into consideration the thickness of a steak. You must realize that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

Also consider the pan temperature.

The cook time is also very important.

You must find a good balance between the three abovementioned things to get the results you desire.

Other things to consider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the method of cooking (barbecuing, sauting, etc.).

If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to follow when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a couple of minutes.

Hold up for a minute are you still confused as to what exactly rare is versus well done? Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

Well done the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

Medium well the steak will also be hot, gray, and it will have a juicy center.

Medium a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the surface of the seared side when the steak is turned.

Medium rare the steak will be light pink in color, warm, with a juicy center.

Rare the color will be pink, the temperature will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two different types of heat used when cooking a steak:

Dry heat this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sauting, pan-broiling, and rotisserie cooking.

Moist heat moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on steaks and cooking, please visit Filet Mignon.

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

-Spinach will be even more tastier when we soak it in a mild sugar water and then cook it.

-Green Peas when cooked with a pinch of sugar, smells good.

-Amla Powder with honey or ghee taken daily after the supper keeps your eye sight brighter even after your 50's.

-Mix about 1 table spoon of milk with the poori dough, will make the poori's fluffy.

-If you mix 1/4 table spoon of sooji and 1/4 table spoon of sugar, it will resist the fluffiness of the poori for hours.

-Boil the tulsi leaves with pepper and sugar in water and drink it 3 times a day to control your Blood Pressure.

-Boil tulsi leaves and camphor leaves in water and drink it 2 times a day to get rid of cold and cough.

-Garlic is an antioxidant which when taken daily will prevent us from Cancer.

-Instead of putting coconut or til inside Modhakam you can also keep dry grapes, cashew nuts, dates, coloured and crushed dry coconut, tutty fruties. It will attract small children and will be an all time favourite snack/tiffin for them.

-Add salt to Morkuzhambu after removing it from the flame(gas stove).It will be thicker as a paste.

-Add fried rice powder to coconut mixed poriyals(vegetables) to make it crispier and even more tastier.

-Add salt to the vegetables after it becomes half cooked.

-Fry a tomato, onion, green chilly, carrot in oil and then grind the obtained paste along with coriander leaves and required salt to get the vegetable chutney.this chutney can be used as a side-dish for doas, idly and chappati, etc. It is a healthier dish suitable for all ages.

dehydrator

dehydrator

dehydrator

You probably don't think about all the planning that goes into the displays you pass by in the grocery store. There is definitely a science to being a grocery store manager. I'm going to let you in on a few secrets and tell you how you can avoid spending more money than you want.

1. Displays - They catch your attention, but also encourage impulse buying. There is a reason they put those displays in the aisles so you have to look at them when you wheel your cart around them. The items on that display are not necessarily on sale. We assume the items are on sale when we look at the display, but most of the time that is not the case. Don't be lured into buying something on display unless it was on your list and you were planning on buying it anyways.

2. Watch the scanner - I'm not saying that grocery stores deliberately put incorrect prices in their scanners, but I am saying that mistakes do happen. You usually know about how much something costs when you put it in your cart. Make sure you watch the scanner when you check out. They say that consumers lose many millions of dollars each year to improper scanning.

3. Eye level is most expensive - Distributors pay premium price to get their products displayed at eye level. Those items tend to be the most expensive or at least have the best mark up. Look above and below eye level to purchase the products you need. They are probably what you would use to make healthier and more homemade meals that will save money in the long run.

If you stick to your list and stay aware of lures that are waiting to trap you into spending more money and time you will be able to get in and out of the store quickly and with the most amount of money still in your pocket.

Do you want to know more about saving time in the kitchen? Grab your free report "Time Saving Kitchen Tips" at http://www.hjresources.com/freeck Heidi Johnson specializes in helping families find resources to simplify and improve their lives.

dehydrator

Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker

This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.

I don't know about you, but after I finish my workout routine of jogging or lifting weights, I always enjoy a refreshing pick-me-up and a bit of a snack.

And of course having a nutrient-rich drink and a non-junk food munchie is a smart thing to do since you've just stressed your body during your workout routine and broken down millions of cells.

At this point, you need something nutritious to help your ole bod create healthy, new cells.

My favorite post workout cell replacer is an 8-ounce glass of freshly extracted vegetable juice composed of about two ounces of carrot juice mixed with six ounces of a combination of celery, kale, Romaine lettuce, tomato, apple, and anything else that looks good in the veggie bin.

Swirling the first mouthful of this concoction through the choppers and up and over the tongue is a taste treat that can't be beat.

Adding a little dab of hot sauce or juicing a tiny jalapeo without the other veggies (juice it first so the next user of the juice machine isn't in for a hot surprise) makes a memorable drink that will leave you smacking your lips in happiness.

And here's a fabulous recipe for an energy-boosting cookie that'll help you build health:

Raw Apple Raisin Cookies

2 cups sunflower seeds, soaked 4 hours and rinsed

2 Fuji apples, grated 2 large bananas

1/2 cup dates

1 cup raisins

1 tsp cinnamon

1 Tbs flax oil

1 cup walnuts, soaked 2 hours, chopped

Process sunflower seeds and bananas through a Champion juicer with no plate (grate) or use a food processor. Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105F degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.

So sweat up a storm with your daily exercise and then award your cells with a fresh glass of veggie juice and a healthy energy cookie.

What a great way to end a workout routine, eh?

Chet Day keeps a close eye on the wild and wacky world of the natural health circus. If you're tired of the same old health news and boring baloney, you'll enjoy Chet's informative and entertaining writing style at http://chetday.com and in his many free newsletters at http://dayzines.com

dehydrator

Brie Cheese - The Process For Making Brie Cheese

Brie Cheese is quite unusual and it comes from France where it got its namesake. The French still make Brie Cheese the same way today as they did in the 18th century. Both the commoners and the royalty of that era enjoyed the taste of Brie Cheese. It was always in demand for the ceremonies to offer tribute to the Royals of France.

Outside of France Brie Cheese is make in larger factories where the process is significantly industrialized and sped up. While the try hard to get the very same taste many cheese coniseurs claim you can definitely tell the difference in Brie Cheese that is made in France and that which is made in other places.

To make Brie Cheese, the curds are processed after they are firm. They are injected with a vaccination called a mold infusion. This mold will grow over a couple of weeks and this is where the taste of the Brie Cheese starts to change. The mold grows on the outside of the cheese and preserves the delicious taste inside of it. The white exterior of Brie Cheese has made it quite famous in many parts of the world.

Brie Cheese is commonly sold in one or two kilogram wheels. Some retailers will sell it in smaller wedges as a courteously to customers. There are several varieties of Brie Cheese including plain, herb, and others with combinations of milk products.

It is made from cow's milk but many people are hesitant to try it because of the grayish color it has. Brie Cheese has a very soft and smooth texture to it. It has a rind on it that doesn't taste like anything. It is actually a white mold that you can eat without getting sick but since it has no flavor many people pass it up.

Many people say Brie Cheese tastes very similar to wild mushrooms. For the best taste Brie Cheese should be allowed to sit at room temperature for an hour before serving. It is often served with berries, nuts, salads, and on hamburgers.

If you found this information on Brie Cheese useful, you'll also want to read about Goat Cheese

dehydrator