Coffee Cupping For The Fun Of It

Coffee cupping is a method to compare the different characteristics of a coffee bean. Cupping lets us compare different coffees against each other to evaluate the uniqueness between them. This information can give us a better understanding of each different region and their basic tastes.

Having a coffee cupping party at home is a great way to socialize and enjoy coffee while evaluating and sharing thoughts on the different blends. It can be fun and a sense of adventure discovering flavors and nuances you never thought existed in a cup of coffee.

Gather some coffee lovers together with a small cupping supply and let the fun begin.

Coffee cupping is not difficult and will take some practice and patience but the reward will give you invaluable knowledge about coffee.

Your cupping supply will consist of the following :

1. Fresh filtered water, not distilled or softened.
2. A coffee scoop that holds 2 tablespoons.
3. Small cupping cups that hold 5 ounces each (3 for each sample; if cupping 3 coffees you will need 9).
4. Small rectangle plastic trays to hold beans; 1 for each coffee.
5. Cupping spoons that are deep for holding samples and slurping.
6. Whole Bean Coffee; enough for 3 cups each-six tablespoons.
   

To Begin:

• Bring water to rolling boil and let stand.
• Put your cups on the table in 3 groups of 3 each.
• Using your scoop measure 1 scoop of beans per cup.
• Grind coffee beans to a fine consistency and put in cup.

Make sure to grind each coffee to the same fineness and clean the grinder after each grinding.

Start by sniffing each of the coffee samples then begin pouring water just off the boiling point on the grounds. Allow the coffee to steep for 3 to 4 minutes. Using your spoon gently break the crust and take time to smell the coffee at this point. Once the crust is broken gently stir the coffee to allow some of the grounds to sink. Any left on top should be scooped out and thrown away.

After cooling slightly start slurping the coffee from the spoon. Let it splash over your entire palate letting your taste buds experience and acknowledge each flavor. It’s fun to see how many funny sounds you can make while slurping.

You could even make a game of it to see who can make the funniest sounds. Hold the coffee in your mouth without swallowing and swish it around and begin to realize all the different taste sensations. At this point, spit the coffee out and begin sharing your experience and thoughts with the rest of the group. There are no right or wrongs just opinions.

For many beginners evaluating coffee with other coffee lovers will open your eyes and your taste buds to flavors in coffee that you might have missed. It is a fun way to share a new understanding and appreciation for coffee cupping and enjoy it all at the same time.

Copyright © 2005 PerfectCoffees.com. All Rights Reserved.

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By Gary Gresham

This article supplied by http://www.perfectcoffees.com where you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. For a free monthly coffee newsletter with articles like these go to http://www.perfectcoffees.com/newsletter.html.

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Protein For Healthy Living

According to the latest statistics, the obesity epidemic continues to grow worldwide and shows no signs of stopping anytime soon. An astonishing 59.6% of Australian and New Zealand adults are overweight or obese, while 30% of Australian and New Zealand children are clinically overweight. Those who have adequate amounts of protein in their diet, however, may find they’ve escaped being part of this alarming trend. That’s because the latest nutritional research indicates that protein has numerous dietary benefits that give a boost to weight-loss and weight-management efforts.

One of the principal advantages of protein is that it creates a feeling of fullness and satisfaction in the body that makes overeating much less likely. Besides being filling, protein is a smart addition to any weight loss or weight management program because of the effect is has on carbohydrate cravings. As nutritional research has documented, carbohydrates trigger the brain to crave more carbohydrates, leading to a cycle of carbohydrate eating that becomes hard to control. Protein can block that triggering effect in the brain. If you eat protein with a carbohydrate it will reduce the cravings caused by eating the carbohydrate.

You can see why simply adding protein to a meal provides you with an incredible advantage in your quest to lose or maintain weight. But protein provides more than just weight benefits – it provides you with an important necessity as well. Adequate daily protein intake is essential for building and maintaining lean muscle mass. It may sound like a term that applies only to athletes, but in fact, everyone has a certain percentage of lean muscle mass, in their body. The higher your percentage of lean muscle mass, the more calories you can burn in a day.

Besides determining how many calories you burn each day, lean muscle mass also serves a vital function for those trying to lose or maintain their weight. If your diet does not contain enough protein to build or maintain lean muscle mass, your body will begin to lose weight from the heart, muscle and organs. This type of dieting is unsafe and can even prove fatal. So how much protein do you need every day? Women need approximately 100 grams of protein a day while men need approximately 150 grams of protein a day. But when you incorporate protein into your diet, remember that not all protein is equal when it comes to calories. For example, a serving of prime rib has 1500 calories!

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by: Nadia Williams

Nadia is a weight management and nutrition coach based in Melbourne, Australia. She sells weight loss programs and also coaches people to ensure that they reach their goals. She can be contacted via e-mail at williams.nadia@gmail.com.

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Pineapples: The Healing Fruit of the Tropics (includes a recipe for Pina-Banana Orange Smoothie)

For a natural and tasty way to improve your health and boost your healing capacity, add fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant vitamin C, both of which plays a major role in the body's healing process.

Bromelain, a natural anti-inflammatory with analgesic properties, encourages healing, promotes well-being and has many other health benefits. Bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory and analgesic effect can also help relieve osteo- and rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, bromelain can relieve indigestion. The enzyme contained in fresh pineapple helps break down the amino acid bonds in proteins, which promotes good digestion.

Pineapples also provide an ample supply of vitamin C, a commonly known antioxidant that protects the body from free radical damage and boosts the immune system. Vitamin C helps build and repair bodily tissue and promotes wound healing. The body uses vitamin C to help metabolize fats and cholesterol, absorb iron, and synthesize amino acids and collagen. Collagen is one of the primary building blocks of skin, cartilage and bones. Vitamin C also decreases the severity of colds and infections.

Furthermore, due to its high vitamin C content, pineapples are good for your oral health as well. Recent studies have found that vitamin C can reduce your risk of gingivitis and periodontal disease. Besides increasing the ability of connective tissue to repair itself, vitamin C also increases the body's ability to fight invading bacteria and other toxins that contribute to gum disease. Periodontal disease, which destroys gum tissue and underlying jaw bones, has been linked to heart disease, stroke and type 2 diabetes.

So if you are searching for a natural way to enhance your body's healing mechanisms, promote overall good health and tantalize your taste buds, pineapples are the way to go. Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sit on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.

To prepare pineapple, you need to peel it, remove the eyes (the thorny protrusions within the puffy squares of the skin) and the fibrous center. One way to do this is to remove the top of the pineapple with a sharp knife. Then cut the pineapple lengthwise into 4 wedges (quarter it) and place each pineapple wedge horizontally on a cutting board. Carefully cut the fruit from the outer skin, and cut out the eyes and fibrous center core.

Another way is to cut off the top and bottom of the pineapple, place the pineapple vertically (upright) on a cutting board and carefully slice off the outer skin. With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don't cut too deep, just enough to lift out the section that contains the eye. Then, slice the pineapple crosswise and remove the fibrous core individually with a cookie cutter.

Once the fruit is prepared, it can be diced and eaten fresh, added to salads and entrees for an exotic flavor, or made into tasty tropical drinks and smoothies.

To get you started, try Monique N. Gilbert's delicious, nutritious, cholesterol-free smoothie recipe. It's high in bromelain, vitamin C, beta carotene, potassium, thiamin (vitamin B-1), riboflavin (vitamin B-2), iron, fiber, omega-3 fatty acids and soy isoflavones.

Pina-Banana Orange Smoothie

• 1 frozen banana
• 1 cup fresh pineapple
• 1/2 cup soymilk
• 1/3 cup orange juice
• 1 tablespoon canned pumpkin
• 1 tablespoon ground flax seeds
• 1 tablespoon honey or maple syrup (optional)
  

Place all of the above ingredients in a food processor or blender. Blend for 1-2 minutes, or until smooth and creamy.

Makes about 2-3/4 cups (2 servings)

Copyright © Monique N. Gilbert - All Rights Reserved
Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss and stress management since 1989. You can reach Monique at http://www.MoniqueNGilbert.com/

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by: Monique N. Gilbert, B.Sc.

Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss and stress management since 1989.
Monique has received international recognition for helping people get healthy, manage stress, lose weight and keep it off. Through her coaching program and writings, Monique motivates and teaches how to improve your well-being, vitality and longevity with balanced nutrition, physical activity and healthy living. For more information, visit her website at http://www.MoniqueNGilbert.com/.

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Nu-Way vs. Varsity Hot Dogs!

Have y’all been keeping up with what’s going on at the movies lately? One of the biggest surprises over the past couple of years has been the success of the film, “Freddy vs. Jason.” It was the top box office grossing film for two straight weeks, and has taken in close to ninety million dollars. This success has really taken critics by surprise, but, if you really think about it, it probably shouldn’t have. Freddy and Jason are the Frankenstein monster and Wolfman of this era, and everyone loves seeing two legendary horror characters battle it out to see who the baddest of the bad really is.

Now, with that concept firmly in our minds, we need to think about other whispered and oft talked about match-ups. Match-ups that fire the imagination, and get people’s tongues a-waggin’ about who might be the best in this or that situation. So, for all of us who hail from Georgia, and for all of us who have ever whispered or talked about this, we are now gonna discuss one of the most hotly debated questions of all time. A question all true Georgians need an answer for, and a question that we’re gonna resolve right here. The question I‘m referring to is this - Which place has the best hot dogs, Nu-Way Weiners or The Varsity?

Yeah, y’all heard me right, Nu-Way vs. The Varsity. If you come from Georgia, you can go ahead and skip on to the next paragraph. In case you’re a newcomer, the two best known hot dog'; return true;" style="BORDER-BOTTOM: 3px double; TEXT-DECORATION: none" onmouseout="window.status=''; return true;" href="http://www.serverlogic3.com/lm/rtl3.asp?si=22&k=hot%20dog">hot dog'; return true;" style="BORDER-BOTTOM: 3px double; TEXT-DECORATION: none" onmouseout="window.status=''; return true;" href="http://www.serverlogic3.com/lm/rtl3.asp?si=22&k=hot%20dog">hot dog establishments in our state are Nu-Way Weiners and The Varsity. Nu-Way hails from central Georgia, getting its start in Macon back in 1916, and is still going strong today with a number of mid-state locations. I’m also proud to say that I’m good friends with Spyros Dermatus, the President of Nu-Way Weiners. The only thing is, Spyros hasn’t slipped me any free Nu-Ways lately, so I’m more inclined to be somewhat objective in our upcoming contest. As for The Varsity, it’s been going strong in downtown Atlanta since 1928, and it’s also in one other location, which I will not mention here for personal moral reasons. Their hot dogs have been eaten by people all over the world, and, just to give you an idea of the scope of their operation, on the day of a big Georgia Tech vs. somebody game they can serve as many as 50,000 hot dogs. So, what we’re talking about here are the two heavyweights of Georgia hot dogs, the two undisputed champs. And, with those facts now firmly in place, its now time to decide which one of them is really the best.

To properly evaluate them, we’re going to examine the following three factors:

1. Who has the best chili dog?
2. Who has the best slaw dog?
3. Whose fries are the best?
   

These are the true standards any proven hot dog gourmet would go by. And here’s how they shake out:

1. Best chili dog - This is close, but Nu-Way has to get the nod. The Nu-Way chili dog is a work of art, Grecian chili, onions, mustard, and that great red hot dog. The Varsity’s version is real close - great chili, mustard, and a good dog as well. The one intangible that gives Nu-Way a real edge is that you order their chili dog “all the way.” Since the concept of “all the way” raises wonderful sexual connotations in my mind, I have to firmly give Nu-Way the nod on their offering.
2. Best slaw dog - This is really close, as I love both establishment’s offerings, but I’ve gotta go with The Varsity’s slaw dog. Their slaw is outstanding, and it sort of blends into the flavor of the wiener, if that makes any sense. They also stack it in such a way that it hardly ever falls off the bun while you’re eating it, which is a real plus. Nu-Way has no reason not to hold its head up high, though. The New York Times, in a recent article, stated that Nu-Way had the best slaw dog in the entire USA! You can’t beat that with a stick, can you?
3. Best fries - A statistical dead heat. I could total up the merits of either establishment’s offerings. Nu-Way’s are hotter, crispier, and longer. The Varsity’s are greasier and have a touch more flavor. So, this is a dead heat, any way you look at it.
   

Now, as we look at our overall results, we can see that.... what? Y’all think the results are inconclusive, and that this column has resolved nothing? Hmmmmmm, I sure do hate to hear that. I really, really do. I guess the only thing to do now is to start working on this column’s sequel.....

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by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: http://www.ed-williams.com/.

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Mint-Chocolate Coffee Spoons

A quick and easy way to enjoy mint-chocolate coffee!

My sister-in-law makes these, and they sell them at school events to raise money for the parochial school where her son is enrolled. She says they "sell like hotcakes." Suggested price: 2 for $1. If you want to make gifts for people for birthdays or Christmas or other special occasions, or as party favors, the coffee spoons work well for that too.

• Ordinary plastic spoons
• Bars of Hershey's chocolate
• Hard peppermint candy or, for something different, try dinner mints
• Saran Wrap or other plastic wrap
• Short pieces of ribbon
  

Melt the chocolate. Dip the plastic spoons in the chocolate. Lay spoons on wax paper. Before the chocolate sets, place a mint in the middle of the spoon.

When the chocolate has cooled and hardened, cover spoon with Saran Wrap (or other plastic wrap). Tie a ribbon around handle of the spoon to hold the plastic wrap in place. (Use colored plastic wrap and coordinating colors for the ribbon, if you prefer.)

To use: pour a cup of hot coffee, take the plastic wrap off the spoon, stick the spoon in the coffee and stir. And TA-DA! -- mint chocolate coffee.

Note: You might want to add some chocolate chips to the melted chocolate to give it a somewhat firmer consistency when it cools off. You may also want to experiment a bit with dipping the spoons a couple of times.

Another note: you could also experiment with other flavors. What about vanilla almond bark and butterscotch candy? Or chocolate and butterscotch? Or chocolate and raspberry candy? You get the picture, I'm sure.

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by: LeAnn R. Ralph

LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Give Me a Home Where the Dairy Cows Roam." http://ruralroute2.com.

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Chocolate Is Good For You

Great news on the chocolate front! Chocolate is good for you. Under certain circumstances.

Katherine Tallmadge, spokesperson for the American Dietetic Association, says, in the February 9, 2005, WASHINGTON POST, that “cacao, or cocoa beans, contain ‘flavanols,’ naturally occurring plant compounds also found in tea, red wine, and apples. Their properties have been studied as heart disease inhibitors.”

Carl L. Keen, chair of the department of nutrition at University of California, Davis, states in the same article that “the flavanols in cocoa help maintain a healthy vascular system. They reduce blood clotting -- an aspirin like effect -- reduce oxidative damage and improve blood flow.”

Unfortunately the flavanols in chocolate are bitter and are mostly removed from processed chocolate. The level decreases with each step, from the bean to the cocoa powder, and ultimately to a finished product. But big manufacturers like Nestle and Mars Inc.(producers of M&Ms) are working on chocolate items that are -- what else? -- good for you. We can soon expect chocolate bars and candies that advertise their high level of flavanols. In the meantime, the only product that states its flavanol level is Mars’ Dove Dark Chocolate, which has 150 mg. in 1.3 oz., a high level. It also has 200 calories. We live in an imperfect world.

While we’re waiting for more high-flavanol products, Ms. Tallmadge recommends unsweetened cocoa powder, but not the alkalized “Dutch processed” kind, which has had its flavanols reduced. Next in desirability is semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates contain as much as 70 percent cocoa, but they can have as little as 35 percent. The percent of cocoa in milk chocolate can be even lower, and she does not recommend it. She says, “I recommend cocoa or an ounce per day of dark chocolate, which may be about 110 to 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.”

Do you have any idea of what you just read? A highly qualified nutrition professional is RECOMMENDING that you eat chocolate! Maybe not large quantities of chocolate, but chocolate. If you have suffered much in the area of chocolate, you may want to enlarge that statement and post it on your bathroom mirror, where it can cheer you on rainy mornings.

Now comes the chocolate frosting on the cake. Deanna K. reports: “The Diabetic Educator told me about CARBOLITE, a 1.1 oz. low carb chocolate bar made with Splenda, containing 0 sugar carbs, 15-18g carbohydrates, depending on flavor. On Google type in ‘Carbolite’for more information.”

Deanna continues, “The other chocolate bar that I think is acceptable is Amber Lyn Chocolates (fine imported Belgian chocolate), sugar free and carb conscious. A little higher in calories than Carbolite, the 1.2 oz bar has 15-16g carbs. For nutrition information visit www.amberlynchocolates.com.” The dark chocolate bars have 157 calories.

Flavanols are not listed, but these dark chocolates are a good bet for that HEALTHFUL piece of chocolate it is your DUTY to eat regularly. And soon, no doubt, manufacturers will begin to formulate their candies to be high in flavanols -- and say so.
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Find Janette Blackwell’s storytelling country cookbook, STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, at www.foodandfiction.com. Or visit her at www.delightfulfood.com.

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by: Janette Blackwell

As a little girl on a Montana farm, Janette Blackwell ate simple, lusciously delicious country cooking. Which food she brings to you in her storytelling cookbook, STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY. Her website, www.foodandfiction.com, brings you country cooking and nostalgic stories, while, at www.delightfulfood.com, she takes you on a personal, guided tour of the hidden culinary treasures of the Internet. Write her at Janette@foodandfiction.com.

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Acne and Green Tea

Green tea is used by the Chinese as a traditional medicine to treat many ailments including acne and to improve general well-being. But does it provide an effective herbal alternative to modern medication?

The answer seems to be ‘Yes’. There are only two herbal treatments that are known to be effective in treating acne and green tea is one of them.

In a recent study by Jennifer Gan-Wong, M.D. a green tea cream was trailed against a 4% benzoyl peroxide solution on people suffering with moderate to severe acne. The results from this research study showed that green tea was just as good in treating acne as the benzoyl peroxide.

But benzoyl peroxide dries out skin causing itching or allergic reactions. Unlike green tea that has the added advantages of natural anti-bacterial properties and antioxidants, particularly epigallocatechin gallate which is 200 times more powerful than vitamin E at fighting free radicals.

Green tea also helps to reduce inflammation, hormonal activity and aids in detoxification - which is all good news for acne sufferers.

Green tea extract is an extremely versatile herbal supplement - it can be administered topically, often being used in creams, taken as a in the form of a pill or incorporated into your diet and drunk as a tea.

This last method is very popular (Green Tea with Honeysuckle is often known as ‘Pimple Tea’ in many Chinatowns) when drunk after a meal it aids digestion and helps to detoxify your system, getting rid of the toxins that can cause acne. Tip: don’t drink it with sugar, this will neutralize the worthwhile effects of the tea.

It seems that taking green tea for acne is a win-win situation… It has many beneficial properties which promote good all-round health with little or no known side effects and for the price, it's definitely a herbal treatment that’s worth trying.

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by: Elaine Clay

Elaine Clay is the owner of Acne-Treatments-Online.com :: Get articles and information to help you find proven and effective acne solutions available online to treat and get rid of your condition safely and naturally.
Feel free to use the above article on your web site or ezine. Provided that it is published in it’s entirety, including my resource box above and a “live” clickable link to: http://www.acne-treatments-online.com

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Helen's Homemade Sheperds Pie

Shepherd's pie (or 'cottage pie' it should more properly be called - real 'shepherds pie' is made with lamb!) is one of the all-time favorite 'comfort' foods. On a cold winter's night, nothing is as welcome as a big plate of well made shepherd's pie, with some crusty bread - or at least that's what we believe here at http://www.helensrecipes.com/!. And making it is nowhere near as difficult as you might imagine - in fact, I actually know MEN who can make a passable shepherd's pie! :-) . Let's begin with the ingredients.

500g Leaned Beef Mince
1 white and 1 red Onion - diced
Carrot, washed and diced
Portobello Mushroom, 1/2 large diced
Worcester Sauce - few dashes are needed
Ketchup or tomato puree - 1 table spoon
Tabasco sauce - few drops
Stock Cube x 2 Beef in 1pint hot water'; return true;" style="BORDER-BOTTOM: 3px double; TEXT-DECORATION: none" onmouseout="window.status=''; return true;" href="http://www.serverlogic3.com/lm/rtl3.asp?si=22&k=hot%20water">hot water
Salt & Pepper
Mash Potato for topping - Check out our rustic mash potato recipe!
Fry off the onions in a little sunflower oil'; return true;" style="BORDER-BOTTOM: 3px double; TEXT-DECORATION: none" onmouseout="window.status=''; return true;" href="http://www.serverlogic3.com/lm/rtl3.asp?si=22&k=sunflower%20oil">sunflower oil until transparent - probably around 8 minutes on a medium gas flame. Once cooked put to one side.

Fry the mince - not all at once - fry off a little at a time seal the meat and gently colour. Once all the mince is cooked put into a shallow saucepan, add the diced mushrooms & carrots (uncooked) plus all the juices from the pan you used for the frying. Add 2 beef stock cubes (dissolved in hot water). Cover and leave to simmer.

Check about 45 minutes into the cooking, and if it has cooked, take it off the heat. Add a little cornflour fixed in water to the mixture to make sure the shepherd's pie has a thick sauce. Put into your ovenproof dish, and ideally leave overnight (this marination will REALLY bring out the flavor!). Once the mixture is cool put your mash potato on top and use a fork to make swirly patterns (this will make the top crispy, it's not just for decoration!).

Finally you need to cook in a pre-heated oven at 220 degrees for at least 45 minutes - check the pie is piping hot before serving. Best served with? Crusty farmhouse bread in chunks, and cool drinks.

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by: Helen Porter

Helen Porter, internationally acclaimed uber-babe celebrity chef, writes exclusively for http://www.helensrecipes.com/ the place for free cooking tips and tricks from the professionals!

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Favorite Desserts For A Diabetic Husband

It's easier than you think to create delicious desserts for your diabetic husband. When I had to get right down to it the ideas came flying at me out of my kitchen cupboard!

Here's a few of his favorites:

Easy Orange/Banana Parfait

• 1 pkge Lite Orange Jello (no sugar)
• 2 cups vanilla yogurt (fat free, no sugar but artificially sweetened)
• 1/2 tsp vanilla
• 2 tsp Splenda
• 1 banana
• 1/8 cup Lite cream cheese
• Makes 4 servings
  

Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator.

Beat the remaining ingredients well together and set aside in the fridge.

Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert.

Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.

I have tried different flavors and different fruit, but, hubby likes the orange banana the best.

Faux Apple Crisp

3 large apples (jona golds are the best, in my opinion)

Cinammon

Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small)

9" square casserole dish

Makes 4 servings

Preheat oven to 375F. Spray your casserole dish with a non stick spray.

Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).

I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.

Bake uncovered in your oven 40 mins. or until your apples are cooked tender.

Cool and serve with flavored yogurt, artificially sweetened.

You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.

It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.

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by: Abigail Baker

Abigail Baker is the webmaster and editorial manager for Country Mall Place at http://www.acplace.com - This article is the intellectual property of ACPlace.com and may be used in it's entirety if credit due is given back to http://www.acplace.com.

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The Forrest Gump of Food

Let me paint an honest picture for ya’ll this week. As I write this, it’s 3:23 am in the morning. I’m sitting here typing in one of my Nu-Way t-shirts and some plain white drawers. There’s no light on in the house other than the light emanating from my computer. Everyone else is sound asleep, and will be for another two to three hours. Everyone, that is, except me.

I‘m sure some of ya’ll are wondering, “Ed, why are you up at this time of the night?” And the answer is very simple - I’m an idiot. A pure-T, grade A idiot. I’m so stupid that I make the guy that runs North Korea look like Einstein. Or better yet, Einstein and da Vinci put together.

The reason why I’m writing a column at 3:34 am in the morning? It’s really quite simple. I was over in Jones County earlier this evening speaking to a group. The meeting started at 7 pm, and since I had worked out at the Wellness Center beforehand, I really wasn’t very hungry during the meeting. Consequently, I didn’t eat much while I was there.

As fate would have it, when the meeting ended, around 8:30 pm or so, I started noticing that I was getting hungry. As a result, I said my goodbyes, got in the car, and started driving back to Macon. And in the ten minutes or so that it took me to get there, I decided I wanted some Mexican food.

Mexican food. At nine pm at night. I love Mexican food, but I’m wondering what sort of stupidity demon lodged itself into my brain. Whatever it was, it caused me to pull into a Mexican restaurant and consume the following:

One small guacamole salad.

Two tacos.

One chile relleno.

One order of refried beans.

One order of spanish rice.

Even more guacamole on the side to dip the chips in.

Oh, and the salsa for those chips. Nice, hot, spicy salsa.

I know what ya’ll are thinking. But the bad part is, it gets even worse. For some reason, I was still hungry after eating such a large dinner. Therefore, I decided that a good, old fashioned banana split would be just the thing to top things off. I proceeded to cruise on over to the nearest Dairy Queen, where I ordered and inhaled a banana split. I mean it, I socked it down in less than five minutes. After that, I went home, my belly full and a tad proud of myself, like I’d snuck one over on Deb or something. I then took a quick shower, got into bed, and went to sleep. Until now.

Why do I do stuff like this? I’ve basically declared citizenship in the bathroom for the past half hour, and I may never eat another banana split again. My stomach is growling like a small animal is being tortured inside it. Also, for some strange reason, my upper lip is sweating, and it even feels like my hair is hurting. I’ve mentally cussed myself for the past hour or so, and I still feel rotten. Please excuse me...

...I’m back - just reacquainted myself with the bathroom again. Sometimes, the most rotten experiences can lead you to the most profound revelations, and I’ve learned the following from this one:

1. Never, ever, eat salsa and follow it up with ice cream. Never. You might as well eat the creosote off a fence in terms of how good it is for you, in fact, it’s probably better for you.
   
2. When your stomach starts rumbling really bad, never take the stance that if you lay really still it’ll calm down and go away. What actually happens is that you go halfway back to sleep and then the mother of all pains hits you. And that‘s when the term “a quick awakening“ has very special significance.
   
3. Don’t be stupid enough to do something like this and tell anyone. Worse yet, don’t be crazy enough to write it down for people to read.
   

And there you have it - some self-induced angst, and some new found revelations. I guess I’ll try and go back to sleep. It’s four fifteen am, and I may be slowly rejoining the world of the living. At least my stomach has calmed down a tad, or I‘m hoping it has. So goodnight, sleep tight, and don’t let the hot salsa bite...

****** ****** ******* ****** ****** ****** ****** ******* ****** ******* ******

by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: www.ed-williams.com.

More about → The Forrest Gump of Food

Ratin' Fast Food

Sometimes I get the strangest emails. A couple of days ago, I had a woman write and ask me if I’d consider writing some restaurant reviews. She said she felt that most restaurant critics are highbrow types, and that it’d be a nice change if “a regular person” wrote some reviews. She then went on to suggest that I should start with the fast food chains first, then write about more locally based restaurants later.

Hmmmmm. Her idea is intriguing, but, to be honest, I genuinely wonder if ya’ll will give two flips as to what my opinions are regarding some of the fast food chains. On the other hand, the only way I’m gonna find out is to write about a few of them and see. So, without any further ado, here’s my take on some of the major fast food chains and their offerings:

Ci-Ci’s Pizza: If you don’t want to pay $19.95 for the “Bum Fights” video, just shell out around four bucks and check out the “all you can eat” buffet at Ci-Ci’s around dinner time.

Dairy Queen: The most underrated hamburger/fast food chain of them all. The burgers are great, plus, look at all their soda fountain choices - all kinds of sundaes and shakes. On top of that, these people make the best banana splits in the world. If you want to go to a particularly great location, try the Dairy Queen in Forsyth, Georgia. The food is great, and one or two of the women there are so good lookin’ that they’ll make you lose your religion. A close second is the McCrae, Georgia DQ, the only problem there being that the women don’t flirt as much.

Hardee’s: The worst hamburgers in the world, they’re even drier than a KMart shoe. Their milkshakes used to be the one thing that made them worth an occasional shot, but they’ve even screwed those up now. For all you teenaged guys out there who want to break up with your girlfriend but can’t figure out how to do it, just take her out to a Hardee’s to eat the next time you go on a date. When she finishes eating, she’ll beg you to both take her home and get out of her life.

Krystal: I adore Krystal, but getting some ketchup packets out of ’em is like stealing gold from Fort Knox.

McDonald’s: The food sucks, the decor is worse, and you’d better get ready to inventory your bag if you order more than two items utilizing their drive-thru. My money says that McDonald’s will end up being the Edsel of the fast food business.

Nu-Way: The best hot dogs in the world, and really shouldn’t be included in this list. Anybody knows that a Nu-Way is a gourmet treat, not a fast food offering.

Sonic: I love the Sonic! First, the old drive-in concept appeals to me, and they have some monster foot long hot dogs. They cover ‘em up in chili, add on a ton of fries, and will even bring a bucket of ketchup out to you if you want it. You also have the advantage of being able to sneak a smooch from your sweetie if the mood hits.

Steak and Shake: I love their food, but the one I patronize just got a bad health department rating because most of the cockroaches in middle Georgia seem to be congregating there. It shalt be a while before I return.

Subway: Great food, lots of choices, and you can actually watch your sandwich being put together. The only thing is, be careful when you ask for the jalapenos - they’re mega hot, and will cause your stomach to sing like Kate Smith just a few hours after you’ve eaten them.
Taco Bell: I love the food, and the prices can’t be beat. The only thing I don’t like about Taco Bell is when you pull up to the drive-thru, they’ll say something to you like, “Hello, welcome to Taco Bell, would you like to try our Gonzo Burrito?” If you’re not paying attention and forget to say “no,” you’ll end up with some very strange items in your bag.

Folks, I’ve got even more eatin ‘places I’d like to talk about, but, columns can only be so long, and I’ve about met my word limit for this week. Just remember, these are my opinions, just my opinions, and I’m sure some of ya’lls differ. But, as for me, as Ed Jr. says, if it quacks like a duck, and has feathers like a duck, well.....

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by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: www.ed-williams.com.

More about → Ratin' Fast Food

All You Can Stomach

I love eating out. Going to a good restaurant is one of the most pleasurable things imaginable. My favorite restaurants serve anything from fast food to continental cuisine, and everything in between. About the only thing better than restaurants is women, and I know better than to get into that here.

It may surprise ya’ll based on what I just said that there’s one particular type of restaurant that I don’t patronize anymore. They’re the “all you can eat, buffet type” ones.

I began wising up about a year ago. Ray, Hugh, and I decided to go to a well known spot one morning to sample their breakfast buffet. At that time, for around five bucks, you could choose from lots of different breakfast items.

We all walked in and sat down. A pretty waitress came up and asked if we wanted to order the buffet? She had a dazzling smile, and I thought for a second that Hugh was gonna try and put in an order for her. He didn’t, and we all proceeded to order the buffet. She smiled, invited us to help ourselves, so we did exactly that.

Hugo and The Pip walked over to one side of the buffet table, and I to the other. The side I went over to had a big pot of grits, and they were calling out my name.

There were three people standing there as I walked up - a husband and wife, and a daughter who must’ve been about ten years old. I watched as the husband and wife loaded up their plates, and then the daughter walked up to load hers. She dipped one spoon of grits, sneezed, and then walked over to the pancakes. When she got to them, she dipped her hands into the stack and grabbed several. She then placed them on her plate, smiled over at her parents, and they all returned back to their table.

My first impulse was to ask these three if they‘d studied at the Saddam Hussein School of Etiquette? Geez - if I’d done that when I was a kid, my parents would’ve turned my heiny redder than an Atomic Fireball!

I returned to my seat with very little food. When I started eating, I began thinking about all those germs swan diving off people’s hands into the buffet table. When Ray and Hugh returned, I regaled them with what’d just happened. We all left there convinced that the “all you can eat” concept was going to be a historical one for us.

A few months passed, and one day my kids started pestering me about taking them to this all you can eat pizza joint. They kept going on about how good it was, and then they hit me with, “Dad, you can eat all you want there for less than four bucks!” I knew that spelled trouble, but, because they’re my kids, I dropped my guard and consented to go.

We went a couple of nights later, and the place was more crowded than the Macon driver‘s license bureau. You didn’t have to worry about the pizza getting cold as it was being devoured only moments after it was put out. I figured I’d sit there for a few minutes, let the crowd thin, and then go get a slice or two.

Thirty minutes later I was still sitting, and it occurred to me that this crowd was not gonna slim down. I bravely got up, wedged my way in between a couple of experienced eaters, and grabbed a couple of slices of pizza.

I was pretty proud of myself until I took the first bite - god, it was awful! It tasted like a cardboard triangle painted to look like pizza. On top of that, I had a unique opportunity to watch this size challenged (fat) kid stand up there at the bar and eat pizza. He never even sat down - he just stood up there and wolfed down pizza slices like a mound of fire ants on a june bug. It was a pretty wicked scene to watch.

So folks, no more “all you can eat” joints for me. From now on, I’m only patronizing places where I can order the food and watch ‘em bring it out. Ray and Hugh totally concur - unless, of course, that waitress I mentioned earlier happens to be patronizing one of these all you can eat places. If we all know she’s eating at one, we’ll go there and pay to eat after her...

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by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: www.ed-williams.com.

More about → All You Can Stomach

Electric Melons!

Know what one of my favorite summer pastimes is?

Eatin’ watermelon.

That’s right, just eatin’ some cold, juicy watermelon.

People these days don’t really know how to eat one. It‘s been made way too civilized. Back when I was growing up, we enjoyed melons every day, and I learned how to really eat and enjoy one.
Back in those days, Ed Jr. would grow a large garden behind our house. We lived on a big hill, and he grew the melons on some flat land down at its bottom. He always grew melons, corn, squash, butterbeans, and a few other things. It seems like we mostly pulled melons in either June or July of each year.

When those months rolled around, Ernest or I had the daily job of going down the hill and determining which melon to pull. That meant deciding which melon was ripest. We learned that you had to thump a melon to determine if it was ripe or not. Typically, you’d thump it somewhere in the middle - if it made a sharp “thunk,” it wasn’t ready to be pulled. If you thumped it and it made a hollow sound, it was ready to be chugged up the hill.

That’s the part Ernest and I hated. We hated it so much that we played a hand of poker each morning to determine which one of us had to do it. After the hand, the loser went down the hill and did his duty. When he returned he took the melon inside and put it in our refrigerator. We kept a space cleared out for one, and we’d take the cold one out and put the new one in. Then, we’d rush the chilled melon outside to the master of watermelon surgery, Ed Jr.

We called him that because Ed Jr. could split a melon into four chunks faster than anyone I’ve ever seen. He’d take the melon, put it on a big wooden table in our backyard, eyeball it, and then pop the knife to it. He’d first slice the melon in half, and then quickly turn those halves into fourths. And the thing was, it seldom took him more than twenty seconds to accomplish all that.

Once surgery was completed, we each grabbed a chunk and laid into it. We never used knives or forks, we just leaned over and bit right into the red meat. God, it was good. Good, tasty, and cold. The first bite always made my teeth hurt, but Ed Jr. said that was the price you had to pay “for one of the good Lord’s finest gifts, almost up there with women or football.” Whatever the price, I loved those melons, and it got to the point that I could eat one without getting one drop of juice on my face. And if you’ve ever “bare teethed” a melon, you know that’s not a very easy thing to do.

We enjoyed melons for years, until one day Ed Jr. noticed that some deer were gettin’ into our garden and cleaning out our crops. He promptly put in an electric fence, and it worked for awhile, but soon we started getting cleaned out again. The end to our melons came one day when Ernest and I walked down the hill to harvest yet another one. While gabbing with Ed Jr., Ernest leaned over and touched the electric fence. Nothing happened. Ed Jr. stared and then cussed the fence, claiming that it was broke and that he’d found the problem regarding the deer. To further emphasize his point, he walked over and touched the fence himself. You could hear the pop when he did - it shocked him so badly that he nearly came out of his shoes (we found out later on that Ernest was wearing Hush Puppies, and we think the rubber soles protected him). After cooling off, Ed Jr. declared that the whole situation was a sign, and that the days of our garden were ended. Ernest and I were both disappointed, but that’s how it all ended up.

To this day, when I go to one of these fancy dinners and walk by a dish of sliced up melon, I still have this overpowering urge to thrust my face right into the bowl and gobble it all down. And you know what? I’ll bet money that I’d come up out of that bowl without one single drop of juice on my face...

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by: Ed Williams

Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: ed3@ed-williams.com, or through his web site address at: www.ed-williams.com.

More about → Electric Melons!

Do You Know What You Are Eating?

With all the news about Splenda of late and the FTC, I had a client ask me the other day, "so what's the deal with Splenda, it's just sugar that has been processed!". I asked him if he knew what Splenda was and he said no.

The chemical name for Splenda is:

"4,1,6-trichlorogalatosucrose" or TGS another name is:

"1,6-dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-glactopyranoside" or:

"chlorosucrose"

In other words, this is not just sugar, it's chlorine, you are eating chlorine! Lots of it too, not just the trace amounts that are found in some foods...

Wow, that sounds like pretty natural sugar to me!

You know, Antifreeze is pretty sweet too, and we all know that does when you eat it.

Most people will never know what they are putting into their bodies until it's to late. Most people assume that because the FDA has approved the use of a product, it is okay, like using Seldane, Fen-Phen and Vioxx, all medications that have been taken off the market because they can kill, and all taken off the market after it was to late for some.

So, the key to all of this is to know what is going into your body and how it will react.

I've been preaching for years, that just because a doctor gives you a prescription, doesn't mean that the drug may be right for your body. Ask questions and if the doctor doesn't know the answer, or you feel that the answer doesn't make you feel any better about what you are about to take, ask your pharmacist, or go to the pharmaceutical company website and investigate the drug yourself to know the facts.

I will have to admit, that not everyone will put raw data out there so you can make your own informed decisions, but you need to ask for all the facts, not just the ones that the shareholders and stockholders want you to have so you'll buy their product.

This is your body, no one is gonna care as much as you!

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By D. S. Epperson

D.S. Epperson is the top formulator for Home Blend Gourmet / South Pacific Health, a leader in the functional food industry in the U.S.. With 20 years of experience in Nutritional Biochemistry, she has written reference books on botanicals and manufacturing of medicines from botanicals, and published articles on health, fitness and foods. She has formulated over 240 formulas and inventions for health, the environment and agricultural uses, and continues to research and study microbial advantages in nutraceuticals and functional foods. For more information or to view the articles that she has written: http://www.sugarblend.com

More about → Do You Know What You Are Eating?

Changing Your Eating Habits

Because all of us have been brought up eating junk food, well most of us, it is not easy to change our eating habits. Your eating habits have developed since childhood based on what your mothers or fathers cooked and what your psychological make-up was during that time.

The foods you eat and crave help keep pass trauma and present anxiety in check. Food helps make you feel good when you start to feel bad. Eating is a natural defense mechanism that the brain-body uses to keep you from going crazy.

So, you see, it is very difficult to change our eating habits. When we do, we start to feel bad. We start to feel uncomfortable, we feel pain, we have withdrawal symptoms, and we may feel sick. Is it any wonder that any of us ever succeed in changing our eating habits.

I consider every thing that has been packaged to be junk food. There are a few exception and you need to read ingredient labels carefully. Very few food manufacturers and even restaurants prepare food with your health in mind. Of course, they want to satisfy you, but they don't use foods that are in your best interest.

Most people eat junk food 85% of the time and then eat good food the other 15%. It should be the reverse of this - eat good food 85% and junk food 15% of the time.

To have better health, here are some foods to stop eating. Eliminate these foods over the next two to three weeks.

* Milk (non-fat or no-fat also) - is a mucus and acid forming food. Milk creates mucus in the body and makes the lymph liquid (we will talk about lymph later) in your body acidic, which attracts parasites and other pathogens.(In the place of milk almond milk or goats milk) Cancer thrives in a body that is acidic.

* Bread - white bread is also acid and mucus forming. It is also more difficult to pass through the colon and gives rise to constipation.

Sugar the #1 food additive. Sugar is in most of all the products that you buy.

* Sodas (regular or diet)- are extremely high in sugar or artificial sugar - 7 teaspoons per can. Most people drink over 35 gallons per year. Sugar is a body poison and leads to many disease - diabetes, obesity, tooth decay and osteoarthirtis and so on.

* Sugar, also, depletes your B-vitamins and calcium and magnesium from your bones and teeth.

* In addition, since sodas are in aluminum cans, aluminum can go into the soda because most sodas contain phosphoric acid. Aluminum has been associated with senility and Alzheimer disease.

* Calcium is also leached from your body to neutralize the phosphoric acid.(its healthier to drink juices of all kinds) There is just no way around it. Sodas suck health right out of your body.

* Regular salt (NaCl) - excessive salt intake is related to high blood pressure, edema, and imbalances in the minerals in your lymph liquid. Sodium, Na, in salt attracts water so the more sodium you eat that more water your body will hold. (use sea salt, it has 25% less sodium, use low salt soy sauce, and herbs to flavor your food)

* Most people eat too much salt - over 10,000 milligrams per day. We only need around 200-300 mg per day.

* Excess salt is also in involved with kidney problems, cardiovascular disease, stomach cancer, and excess sensitive to stress.

* Get your Sodium from eating vegetables that are high in sodium. When you get your salt from vegetables it is organic salt, which does not have the same effect in your body as inorganic salt from a shaker. You need a lot of organic salt or Na in your body. Your stomach is a Na organ. It needs organic salt, Na, to keep its lining from being eaten by the hydrochloric acid in your stomach - an ulcer.

* Foods high in organic sodium are apples, apricots, asparagus, greens, red cabbage, carrots, celery, dulse, egg yolks, figs, fish, raisins, prunes, and lentils.
For the next two weeks try adding the following foods to your eating habits.

* lecithin - is 30-40% choline which is used throughout your body. This is why you want to include it in your diet.

* choline is one of the main chemicals in our cell membrane.

* It is used in our brains to create the neurotransmitter acytlcholine which is required for thinking and memory. Consider lecithin brain food.

* It is used by the liver which helps to prevent a fatty liver. A fatty liver prevents you from losing weight around your belly.

* it helps to break up fats into tiny goblets so that they are easily digestible and will reduce your cholesterol.

* it helps to keep cholesterol from clinging to your artery walls.

* flax seed oil - is an essential oil, omega 3. This means your body does not make it and it is necessary for you to eat it so that you can live without illness or pain.

* it helps to detoxify the liver

* it stimulate the production of bile. Remember that bile helps to breakdown fat so that the liver can better metabolize it.

* stimulate the body to burn fat.

* apple juice and apples - are high in vitamin A, in Potassium and have other minerals that strengthen the blood. They contain malic and tartaric acids, which keep the liver healthy and promote good digestion. Apples help you to lose weight by providing fiber and keeping you regular.

* fiber - you need 30-35 grams of fiber every day. Most people only get up to 10-15 grams. Fiber is one foods that reduce your transient time in the colon. Fiber helps to keep your colon clean, reduce cholesterol, remove toxins from your body and eliminate constipation. There you have it. If you can accomplish these changes in one year, you will notice a big difference in the way you feel and the health that you have.

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By Rudy Silva

Rudy Silva is a natural nutritionist. He writes a newsletter called “Natural Remedies That work.” You can subscribe to his newsletter and read some of the back issues, which give you information of how to have better health. Read his latest newsletter at: http://www.natural-remedies-thatwork.com/nl-111.html

More about → Changing Your Eating Habits

The Secrets To Beautiful Skin

Everyone wants their skin to be the best possible. Here are some ideas and information to help you have radiant, healthy skin. Start a new skin care program now to ensure great results.

Background Information

Your skin is the body’s largest organ. It weighs between two and four kilos, covers between one and two square metres and completely renews itself every seven to ten weeks. Your skin reflects your state of health, being soft and smooth when well cared for, or dry and flaky when taken for granted. To be the proud owner of beautiful, soft, young-looking skin, you need to take care of it.

Tips on skin care

· Drink 2 litres of water a day
· Enjoy a diet rich in fresh fruit and vegetables
· Try to have a sound, restful sleep
· Take high quality supplements including a vitamin & mineral supplement and an Omega 3 essential fatty acids supplement
· Practice a daily skin care regime
· Know your skin type
· Exercise regularly
· Keep stress levels to a minimum
· Limit intake of caffeine and alcohol
· Avoid excess exposure to extremes of temperature

Daily Skin Care Regime

Men as well as women will see a marked improvement in their skin if they follow a good skin care plan. Cleanse, tone and moisturise daily. Then exfoliate and use a mask a regularly. We all need to cleanse our face and neck, morning and night. The accumulation of dead cells, perspiration and make-up mixed with the grime in the atmosphere, clogs up our pores and results in a dull and lifeless appearance. After cleansing a toner is used to remove the last traces of cleanser and tighten and tone the pores. Toner leaves the skin feeling invigorated and cool. Next use a moisturizer. Pollution, sunlight, harsh weather, air conditioning and central heating remove moisture from the skin. This causes dry and dull skin. Two litres of water daily will hydrate your skin from the inside. You should also add moisture from the outside. A good moisturizer will help prevent your skin’s moisture from evaporating into the atmosphere. All skin types, including oily, need moisturizers.

Extras to ensure a radiant skin

An appropriate exfoliant will remove dead cells from the skin’s surface. This speeds up the production of new cells. It also improves blood circulation, which gives the skin a healthy glow. Eye creams are designed for the sensitive areas around the eye. Choose one that reduces puffiness, dark circles and wrinkles. It is better to use a day and a night cream. They have different formulations. This will improve skin elasticity, texture and appearance dramatically. During the night your skin needs a special cream to rehydrate and rejuvenate skin cells so that you wake up with a refreshed, softer complexion. In the shower use a soap free body wash. This is gentler on the skin and cuts down on cleaning the shower recess!! Apply a cream, or spray on, body moisturizer to your whole body after showering. Follow this regime and you will have beautiful skin for the rest of your life.

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By: Cheryl Haining

Cheryl Haining is a successful home based business operator. To learn how to create an income stream from your home that will replace your job and develop true financial freedom visit: www.keybusinesstips.info For information on nutrition and weight loss visit www.uloseweight.net

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The Health Benefits Of Drinking Green Tea

The origin of tea can be traced back to over 4000 years ago in China. According to Chinese legend the emporer Shen Nong, a scholar and medical expert discovered tea in 2737 B.C. One day while he was boiling water under a tea tree, a leaf from the tree dropped into the water and Shen Nung decided to try the brew. The drink was found to be not only invigorating but also to be a rather powerful medication. The emporer immediatedly placed Green tea on his list of medicinal herbs.

The three main types of tea are green tea, oolong tea and black tea. All come from the same plant, Camellia sinensis. Herbal and fruit teas come from plants and fruits and are not tea in the strictest sense of the word. The difference between green, oolong and black tea is due to the method by which the tea is produced. With black tea the Camellia sinensis leaves, after they are plucked are left out long enough for them to fully oxidize before being dried. In the case of oolong tea the leaves are only partially oxidized and dried, but in the production of green tea the leaves are steamed, rolled and dried before the oxidization process can begin. Thus with Green tea a more significant part of the nutritional and enzyme content of the leaf is left intact.

The benefits of Green tea to one's health has been increasingly demonstrated by modern scientific research. Many of these health benefits come from the fact that tea contains high levels of antioxidants called polyphenols or flavonoids. These compounds are most prevalent in green and white teas, but are also present in varying degrees in Oolongs and black teas. Green tea flavonoids show antioxidant activity. Antioxidants impair the ability of free radical cells to harm the molecules that make up our bodies. We all know that fruit and vegetables are good sources of antioxidants but recent scientific research have shown that one or two cups of green tea has the same 'radical scavenging capacity' as five portions of fruit and vegetables. Of course we should all eat plenty of fruit and vegetables every day but why not top up our antioxidant intake by also drinking green tea every day!

Green tea offers many health benefits. Recent medical studies suggest green tea to be of benefit in many areas including the following: -Boost the immune system -Reducing levels of cholesterol -Reduces high blood pressure -Lowering of blood sugar -Digestive and respiratory health - tea is antibacterial -Oral hygiene - help to prevent tooth decay. -Acne and other skin conditions. -Arthritis - displays anti-inflammatory properties.

Another potentially huge benefit of green tea could as an aid to weight loss. In fact this area is already attracting huge attention. The American Journal of Clinical Nutrition recently published the results of research conducted over a period of 6 weeks in which a group of healthy men were given green tea extract whilst the other men in the study were not given the extract. Calorific useage was measured on a daily basis and the results concluded that the men taking the green tea extract burned more calories than the men not given the extract. Other studies show very similar results. More research needs to be conducted in this area but the signs so far are encouraging. Anyone for green tea?!!

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By: Lorraine Bevere

Lorraine Bevere is the webmaster of FOG Tea, Inc. which is a premier source of information about tea. For more information, go to: http://fogtea.com

More about → The Health Benefits Of Drinking Green Tea

How to Host a Wine Party

Looking to have some fun with friends while sharing some wine? You should consider hosting a wine tasting party. It's a really neat way to share your wine favorites and to be introduced to a variety of new and interesting wines. You can also add some spice to your fun by using a wine theme ("All About Reds", "Blindfold Tasting", etc.).

Party Size

You don´t need a lot of guests to have a great party. What I have found works best is to have about four to twelve people, and definitely include yourself as one of the registered guests. Also, I like to always have a contest during the party and give away a gift.

Theme Selection

Pick a fun theme, and remember the theme also determines what wines will be poured. You can name a theme like "The Great Italians", "The Great Whites of California", or whatever fits your mood. I would suggest being very creative, the possibilities are endless. If you tell your local wine merchant your theme, they can be a great source of help with wine and theme matching. Also, at a minimum make sure you have 4 to 6 different wine types to taste.

Food Choices

Have you heard the saying "First the wine, then your menu"? If you had a theme for your party and your wines followed that theme, you may want to carry it through with whatever food you serve. For example if you are tasting Italian Reds why not serve some Italian munchies to match.

While you do need to provide foods that complement the wines provided, the food should not the backbone of the party. Focus on the d´oeuvres such as: cheese, fruit, unsalted crackers, bread or other munchies you may have prepared for the evening. Don not forget to have lots of bottled room temperature water and optional spit buckets available.

When all the tasting is done, you may want to have plenty of coffee and desserts. This is also a great time to break out one of your favorite dessert wines.

To experience the full pleasure of the wine, it is important that you serve them at the correct temperature. Below are the basic temperature guidelines:

Temperature per Wine Types

37-43°F White Sweet Wines

41-45°F Champagne and Sparkling Wines

46-50°F White Dry Young Wines

48-54°F White Aged and Pink Wines

52-59°F Red Young Wines

54-63°F Port and Sherry

58-63°F Red Full-body Wines

59-65°F Red Aged Wines

Serving Considerations

There are important factors to consider when pouring the wine at a Wine Tasting Party.

1. Fill the glasses only one-third full. This will prevent anyone from swirling the wine on your tablecloth or carpeting.
2. Expect to serve about eight to twelve samples from each 750 ml bottle.
3. As a rule, serve white wines before red wines and dry wines before sweet.
4. Blush wines are served as you would serve a rose, in-between the white and the reds.
5. The serving order is more common sense than etiquette.
6. Sweet wines have a tendency to over power the taste buds giving a sensation of bitterness to the dry wines.
   

   Sights
   

   The first step in the tasting process is to examine the wine and take note of the color, clarity, and transparency of the wine. Young wines are typically very clear. Older blends may be expected to have a little sediment. There is a lot to this and it takes a bit of experience to understand which hues are right for each type.
   

   Smell
   

   The second step is in the pleasure of smelling the wine. Swirl the wine around in the glass which awakens its aromas or bouquets. It is important to take a good sniff of the bouquet and try to detect unique fragrances. If are new at this, don´t fret, you will get better over time.
   

   Taste
   

   Now the fun part of actually tasting the wine. Take a sip and roll the wine over your tongue. Different parts of the tongue will register different tastes so be sure to roll the wine around in your mouth. Try to focus on the characteristics of the wine, such as body, sweetness, tartness, bitterness, and fruitiness. You should also take notice the subtleties of the wine´s aftertaste.

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by: Stuart Glasure

Contributor: Stuart Glasure [Designer, Fashion Artist, Creator: "Zany Wearables", Wine Enthusiast] www.ZanyGiftware.com www.WineDefinitions.com

More about → How to Host a Wine Party

Helen's No Fuss Breakfast

No fuss breakfast - recipe makes one - I would suggest 2 per serving

There are few things better than the traditional 'full english' breakfast. Sometimes, however, it is simply too much trouble. Here's a tasty alternative that will make your guests look at your culinary skills in a new light, and will involve you in minimal work, and less wahing up!

Take 1 slice of quality Ham (smoked or honey roast works best), a large egg and grated parmesan cheese

You will need a Le Creuset cook n' bake tray for this dish. Why not use www.helensrecipes.com search to find a retailer. You need to buy the Silicone 6 Cup Muffin Pan, Volcanic.

Line the hole tray with a gently layer of butter

Place the slice of ham in the hole

Crack the egg on top of the ham

Season with a little salt and pepper

Fold the overhanging ham over the top of the egg - don't worry if it won't cover completly

Springle the parmesan on the top

Place in the oven for at least 15mins, check the egg is firm before serving

Serve with lots of granary toast with butter, and plenty of tea or coffee.

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by: Helen Porter

Helen Porter, blonde, beautiful and internationally acclaimed celebrity chef, writes exclusively for www.helensrecipes.com.

More about → Helen's No Fuss Breakfast