Cooking for the Holidays
by Robin Nobles
At this time of year, even if you're a "non-Betty Crocker" like
me, you often break out the cookbooks and create some holiday
goodies or special recipes to celebrate the holiday season.
So, how do these "goodies" sound to you: Candy Cane Cocoa, Bacon
Chestnuts, Banana Nut Bread Baked in a Jar, or White Chocolate
and Cranberry Cookies? At Christmas Recipes, you'll find
delicious sounding recipes in a variety of categories, such as
Appetizers, Breakfast Dishes, and Christmas Food Gifts.
http://www.christmasrecipe.com
Visit Santa's Net for Christmas recipes from around the world.
Try Christmas Chocolate Logs from France, Ginger Bread from
Germany, or Holiday Ham Balls from Sweden.
http://www.santas.net/recipes.htm
Here's something different: a Shrimp Christmas Tree! Or, what
about Old Fashioned Bread Stuffing, or Jingle Bell Fudge? At
Christmas-on-the-Net, you'll find a large assortment of holiday
recipes, including recipes for using leftover turkey.
http://www.holidays.net/christmas/recipes.htm
How about celebrating the twelve days of Christmas with baked
goodies like Cocktail Cheese Biscuits or Frozen Peppermint
Cheesecake? Saint-Nick.com offers the 12 Tastes of Christmas that
your family is certain to appreciate.
http://www.saint-nick.com/recipes/index.html
Even your dog needs goodies for Christmas, and Merry-
Christmas.com is happy to oblige. Besides the recipe for Good Dog
Goodies, though, you'll also find a recipe for Christmas Divinity
that's been "handed down through the generations," Eggnog Bread,
Christmas Sour Cream Potato Salad, and a Gravy Tip that will help
you "make gravy just like grandma."
http://www.merry-christmas.com/recipes.htm
If you're a cookie addict, Christmas-cookies.com is the place for
you. With over 265 cookie recipes, you'll certainly find several
that are perfect for your family. Be sure to check out the Top
Ten Recipes, which include White Christmas, Frogs, and Eskimo
Snowballs. The Christmas-in-a-Jar recipes make great holiday
gifts. http://www.christmas-cookies.com/
Favorite Christmas Recipes is another site with an impressive
listing of holiday recipes. Discover recipes such as Mamie
Eisenhower Fudge, Whiskey Eggnog, or Angels on Horseback.
http://www.christmas-joy.com/recipes/
At the Best Foods Holiday site, you´ll find holiday recipes made
with favorite brand foods. The site includes recipes for
Hanukkah, Christmas, Kwanzaa, New Year´s Eve, and New Year´s Day.
You´ll also discover baking and candy tips, edible gift ideas,
easy crafts you can make, and decorating ideas.
http://brands.bestfoods.com/holidays/
Finally, if you´ve always to make a Gingerbread House, then
Ginger Lane Kitchens is a stop you need to make. You´ll find
recipes for gingerbread and icing as well as patterns for houses
and loads of decorating tips. http://www.gingerbreadlane.com/
This article was written by Robin Nobles, a professional
freelance writer and the Director of Training of the Academy of
Web Specialists. Over the past few years, she has trained several
thousand people in her online and onsite courses in search engine
positioning strategies and has written three books that can be
ordered through Amazon. Visit the Academy´s Web site to learn
more about their online courses and products:
http://www.academywebspecialists.com/more_info. Or, visit Robin´s
personal Web site at http://www.robinsnest.com.
Copyright 2001 Robin Nobles. All rights reserved. |
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Through the Cooking Glass,
Playing the Market
By Helen Sheehan
There are about 35,000 Supermarkets in the United States. These
large bustling grocery stores carry more than 50,000 different
items, purposefully arranged to make you buy, buy, buy.
Americans visit grocery stores more often than they visit any
other kind of retail establishment.
Supermarkets have their share of secrets. For example, the way
the store is laid out, the way the items are displayed on the
shelves, the whys and wherefores of large displays--------
it's all part of the plan. Nothing is left to chance.
Customers walk in to the supermarket and they think they are
following a random pattern through the store. Not true. Havenšt
you noticed that some stores route you through the bakery area
in order to reach the fresh produce department ? How about
the cheese island ? Is it plunk the middle of the aisle disrupting
the flow of traffic ? Um-m-m You've just been diverted past
some high priced items. Did you know that two-thirds of all
buying decisions are based on impulse buying while inside
the supermarket ?
The whole store is laid out with buying behavior in mind.
Must-buy items (for most shoppers) like milk and meat are
placed at the back of the store. The farthest possible point from
the entrance. Also, items that are considered money-makers are
placed at eye level. It seems that supermarket merchandising is
much like the real estate business: the three most important
things are location, location, location.
Supermarkets have expanded their hours over the past decade,
mainly in an effort to regain some of the business they have
lost to convenience stores. Time was when supermarkets were
America's pantry, now they are becoming America's kitchen.
Prepared foods will become an even more prominent feature
of supermarkets in the future. Coffee and doughnuts anyone ?
It pays to be a vigilant shopper. Besides being a coupon clipper,
notice the end-of-aisle displays and check the price against the
prices of comparable products on the regular shelves. The
newspaper ads come out on Wednesday with the weeks specials.
Bulk staples and "loss leaders" (products the store offers at
cost or below) attract customers who will also buy enough other,
more profitable products to offset the loss.
Although the typical supermarket shopper is a woman, they are
no longer referred to as homemakers. Many men share the task
of shopping today. What a nice idea, with a little encouragement,
maybe they will share the cooking too. (Or at least the cleaning
up after meals.)
Copyright 2002 Helen Sheehan |
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Through The Cooking Glass,
Maintenance Schedule
By Helen Sheehan,
Every time we buy a car we get a little book that lists "Normal Service
Intervals". We have learned that when cars are well cared for regularly,
they run better, last longer , and donšt break down. Furthermore, today
most cars have "idiot lights" to remind us to fasten seat belts, if the door or trunk is ajar, if the gas is low, if we need oil etc. Because we don't want to get stuck out on the road, we pay attention to the maintenance schedule as well as the idiot lights. Why don't we do the same with our bodies? After all, our bodies are the most finely tuned machines on earth. Think about it. Human beings were designed to run on pure, unpolluted, unprocessed fuel from the mother earth.
Hippocrates, the father of medicine, told us "Let food be your medicine."
The foods whose energy we utilize most readily are unprocessed
"whole Foods" just as nature grows them. They contain the vital
nutrients and vitamins. Namely they are fresh fruits and vegetables,
whole grains, seeds, nuts and beans. Do we need "idiot lights" to
remind us of this every day?
Natural or whole foods are easiest for our bodies to assimilate and
digest. They provide the energy for life. These foods may be eaten
raw or cooked. On the other hand, foods that are factory processed
lose many nutrients and are frequently difficult for the body to assimilate.
In addition, the chemicals, additives and artificial ingredients found in
processed foods, have no specific function in our bodies. They just cause our bodies more work to eliminate them. Besides that, many processed foods have high calories without much nourishment.
Now is as good a time as ever to evaluate your eating patterns with a new awareness. Food is the fuel for your body, the source of energy
to support life. The way you eat is an important part of a healthful diet.
Take the time to select and/or prepare nourishing food. Relax for a few minutes before eating.
Chew your food well and eat SLOWLY. Think about balancing your intake of food with your out-put of energy. Do not overeat. Eat just the amount needed for that meal. Relax and reflect after eating, allow your food time to digest well.
So much of your health and well being is in your own hands. Put your body on a "maintenance schedule". Care for it inside and outside as thoughtfully as you care for your car. For your health and vitality eat natural whole foods (high-test fuel). Išm pretty sure you use the right grade of gasoline for your car. Furthermore, I bet you pay attention when filling the tank and stop when it is full. Think about that the next time you sit down to eat.
Copyright 2002 Helen Sheehan |
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Conversion of A Diabetic
By Guest Writer, Paula Kalamaras
November
9, 200, was a day in my life which will
always signify a drastic change. I got a note from my
doctor
stating, "Unfortunately, you are diabetic." I
burst into
tears and Paul (a longtime friend and writing partner) had
to spend several minutes calming me down before he could find
out what was wrong. I did call my mom and did tell her
that I
felt like I had just been handed a death sentence. Later I
read
an article about writer Ken Kesey who had died from diabetic
complications after surgery. In short, I was depressed,
upset
and figured I would have a short life. Wrong.
After I calmed down and stopped planning
my funeral,
I decided to be more rational about the situation. I called
my
doctor and found out exactly what was going on. I called the
diabetic counselor, Lori, and set up a meeting. During
the two
meetings in the next week, I made some discoveries about my
situation- good and not so good. The bad news was that
my blood sugar tested in the high 300's. Normal blood sugar,
after fasting, should range between 80 and 120. The good
news
was that my cholesterol was excellent and my blood pressure
was perfect. I also did not have any kidney damage. So, even
though I do have a way to go before I am in control, I am not as
unfortunate as others with type II diabetes complications. I may
be insulin resistant in that my blood cells do not use the glucose
I consume properly, but everything is still working pretty well.
What a relief. We concluded that I would be on medication
and work on my diet to bring my diabetes under control.
While discussing my food needs with the
diabetes educator,
I learned about what modifications I should make in my diet and in
my cooking. I reviewed my eating patterns and discovered
that all those "good for you" carbohydrates were causing
me a lot of trouble.
That meant that bread, fruit, many veggies (vegetables) and,
essentially, "all that grows from the ground" were the
foodstuff s I had to limit.
Other foods, such as protein, dairy products and fats were to be
limited according to the food exchanges Lori gave me. Lori
basically told me that I was to have 30 to 45 carbohydrates per
meal and about and an extra 20 carbs (carbohydrates) or so for a
snack, depending on how many carbs I had already consumed. Essentially,
I was limited to about 90-120 carbs a day. Let's put
that in perspective:
One McDonald's hamburger has 37 carbs (the bun, you know)
an order of small fries has 29 carbs. A normal slice of
bread has
29-31 carbs per slice. Most pasta (1 cup cooked) has about
40-45 carbs (carbohydrates). And that doesn't count what is
in
the sauce or what is on the side. You become a whiz at
reading
labels and, if your math skills are a bit rusty, don't
worry,
you will be adding and subtracting in no time at all! It
is difficult
but not impossible.
One of the ways I deal with my disease is to
create new
recipes and modifying old ones every day. I am going to
control
this disease and not let it control me. It isnšt
easy. A normal ten-
minute shopping trip now takes two hours now. Some
days all I
wants to do is cheat and ignore my condition, but then I
reconsider.
If I donšt cheat, I can live a long and healthy life.
One of my first discoveries was artificial
sweeteners on
the market. Aspartame and saccharin were not my first
choice. I
wasnšt really happy that I couldnšt bake with Aspartame and I
hated the taste of saccharin. Then I discovered SplendaŽ. What
a wonderful product! As I understand it, Splenda is real
sugar
but with a chemical modification that makes it go through your
system without attaching itself to your blood cells. This is good.
So I began experimenting with Splenda as well as almond flour
and soy flour. I also found other low carbohydrate
ingredients.
Išll let you know what happens.
Thanksgiving and Christmas I made special mousse pies that
were carb limited and absolutely yummy. Išd like to share this
recipe with you.
Chocolate Mousse Pie
(Serves 8)
About 20 carbohydrates per slice
1 ready made pie crust (graham cracker is about 14 carbs
(carbohydrates); regular
crust is 12 but has to be baked according to directions. You can
also
make your own with soy or almond flour)
2 small packages (or 1 large package) sugar -free
Instant pudding, any flavor - I prefer chocolate
(about 8 carbs (carbohydrates))
1-12 cups fat- free milk (11 carbs)
1 tsp vanilla (or almond extract or whatever
flavor you like best) (1 carb)
1-12 tubs fat-free, sugar-free Cool whip (3 carbs)
14 cup chopped nuts (optional (1 carb)
14 cup SplendaŽ (0 carbs)
Prepare crust according to directions on package, if using one
that
needs to be baked of if using graham cracker crust.
Mix pudding, milk and flavoring in large mixing bowl. Use a mixer,
as it will make the mixture airy even before you fold in the
whipped topping. Fold in one tub of the sugar-free cool whip until
it is well blended.
Spoon mixture into prepared piecrust. Use the remaining cool
whip to top the pie. Mix nuts and SplendaŽ and sprinkle over the
cool whip.
Chill for two hours before serving.
Copyright
2002 Paula Kalamaras |
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Are You Overweight?
By Lydia L. Jensen
Oh no, not another lecture on weight, health and nutrition!
So, I'll keep this light. Just a few tips and suggestions for better
living and a longer life might be a better approach. If you keep
your weight under control, you avoid developing many types
of health problems. What does overweight really mean? Most
of us would like to lose a few pounds, so how can we do that?
Quite simply put, if you are a woman, you should try to
keep your waist measurement to 35 inches (88 cm) or less. If you
are a man, you should keep your waist measurement to 40 inches
(100 cm) or less.
Losing a small amount of weight, reduces your chances
of developing some common diseases. If you reduce your weight
by 10 percent, you decrease your chances of developing diseases
even more. Slow and steady weight loss of about one pound
per week is safer and an easier goal to reach and maintain. Very
rapid weight loss, can cause you to lose muscle rather than fat.
Along with weight reduction, long-term changes in your eating
and physical habits are the best approach to weight loss and
to maintaining a good, healthy condition.
Look at your eating habits. Do you need to re-educate
your taste buds? Try to eat a variety of foods, such as pasta,
rice, bread and other whole-grain foods. Eat plenty of fruits
and vegetables. These foods will fill you up without increasing
the calories from foods full of oils and fats.
Along with your healthy diet, you need to include
physical activities in your life. Spend less time watching
television and/or playing video games. Try to do at least 30
minutes of physical activity a day on several days of the week.
You can do the activity in spurts - 10 minutes, 20 minutes at
a time. Walk to the store or take the stairs instead of the
elevator.
We have just joined a gym because our physical
activities are rather limited during the cold winter months in
northern Europe. I have been out to play golf with a friend
on numerous occasions this winter. We have played golf in
the snow, hail, rain and wind storm. A little dangerous swinging
those irons in a storm, especially when there is thunder and
lightening, so on occasion we did have to pack up and go home.
Whenever I suggested to this golf friend that perhaps we
should quit and go in, she always responded, "The fresh air is
good for us!" My tennis is restricted to two hours of indoor
tennis once a week. And my walks with the dog are shorter and
a bit irregular during the winter months. By going to the gym two
or three times a week, I start by cycling 4-5 kilometers, then
proceed to work on the abdominals, back, hips, buttocks, legs
and arms, and finish with a 12-minute walk-and-jog combination.
A very invigorating and relaxing workout. That way I keep fit
for the summer activities of cycling, outdoor tennis, and golf
tournaments. We keep fit, and we have found that we eat less
and enjoy our food more.
Join us by looking at your diet and physical activities.
Improve your life. Health does not depend on age, it depends
on you.
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Additional Reading
Weight Loss for Life. NIH Publication No. 98-3700. This booklet
describes different types of weight-loss programs and important elements of a successful weight-loss plan. Available from the Weight-control Information Network (WIN).
Understanding Adult Obesity. NIH Publication No. 94-3680. This fact
sheet describes the causes of obesity, how it is measured, and its
associated health risks. Available from WIN.
Physical Activity and Weight Control. NIH Publication No. 96-4031. This fact sheet explains how physical activity helps promote weight control and other ways it benefits one's health. It also describes different types of physical activity and provides tips on how to become more physically
active. Available from WIN.
Gastric Surgery for Severe Obesity. NIH Publication No. 96-4006. This
fact sheet describes the different types of surgery used to treat severe
obesity. It explains how gastric surgery promotes weight loss and the
benefits and risks of each procedure. Available from WIN.
Nutrition and Your Health: Dietary Guidelines for Americans, Fourth Edition.
Home and Garden Bulletin No. 232. 1995. This booklet provides advice
for healthy Americans 2 years of age and older about food choices that
promote health and prevent disease. It stresses the important roles a
balanced diet and physical activity play in maintaining a healthy lifestyle.
Additional Resources
The following organizations have information and educational
materials available to the public on health problems associated with being
overweight.
National Diabetes Information Clearinghouse
1 Information Way
Bethesda, MD 20892-3560
Phone: (301) 654-3327
Fax: (301) 907-8906
E-mail: ndic@info.niddk.nih.gov
Web: www.niddk.nih.gov/health/diabetes/diabetes.htm
National Digestive Diseases
Information Clearinghouse
2 Information Way
Bethesda, MD 20892-3570
Phone: (301) 654-3810
Fax: (301) 907-8906
E-mail: nddic@info.niddk.nih.gov
Web: www.niddk.nih.gov/health/digest/digest.htm
National Heart, Lung, and Blood Institute Information Center
P.O. Box 30105
Bethesda, MD 20824-0105
Phone: (301) 251-1222
Fax: (301) 251-1223
E-mail: nhlbiic@dgsys.com
Web: www.nhlbi.nih.gov/nhlbi/nhlbi.htm
------------------------------------------------------------------------
Weight-control Information Network
1 Win Way
Bethesda, MD 20892-3665
Phone: (301) 984-7378 or 1-800-WIN-8098
Fax: (301) 984-7196
E-mail: win@info.niddk.nih.gov
The Weight-control Information Network (WIN) is a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), part of the National Institutes of Health, under the U.S. Public Health Service. Authorized by Congress (Public Law 103-43), WIN assembles and disseminates to health professionals and the public information on weight control, obesity, and nutritional disorders. WIN responds to requests for information; develops, reviews, and distributes publications; and develops communications strategies to encourage individuals to achieve and maintain a healthy weight.
Publications produced by the clearinghouse are reviewed carefully for scientific accuracy, content, and readability.
This e-text is not copyrighted. The clearinghouse encourages users of
this e-pub to duplicate and distribute as many copies as desired.
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