Psoriasis – Brown Rice Helps
There are a number of different types of fasts and cleanses that can be done which can help your overall health in many different ways. These range from the Master cleanse or a mono-fruit diet all the way through something that is known as the brown rice fast. If you are dealing with any type of health issues, which certainly would include issues with the skin, a brown rice fast may be able to help you to overcome it. Why is that the case?
One of the reasons why the brown rice fast is so effective at helping us with skin disorders, such as psoriasis, is because it is very neutralizing. The body needs to be in perfect balance in order for us to enjoy perfect health. One of the main balances that it is within the body is pH and we can either be leaning towards alkaline or leading in the acidic. If your body is acidic on the inside, that is when problems tend to occur and diseases cannot grow in an alkaline environment.
The brown rice fast helps you to put your body into the alkaline environment that is necessary for it to survive properly.
The brown rice diet is actually a part of an overall larger diet which is known as macrobiotics. Many people follow the macrobiotics diet, both for the health benefits and for the weight-loss benefits that tend to go along with it. The difference between a regular macrobiotics diet and the brown rice diet is that you will only be eating brown rice, morning noon and night. Although it seems like it would be rather boring, it actually grows on you fairly quickly and the health benefits that you receive make it well worth any effort that goes into it.
If you are currently dealing with a major psoriasis outbreak, you probably know that there are very few things that can be done from a medical standpoint in order to overcome it.
It is often necessary for you to take some severe steps in a natural sense in order to see the differences in your body. The brown rice diet will not only help to neutralize your system, it will also help you to have a radiant glow about you that will help to heal your skin and the psoriasis that you are dealing with.
Hopefully this has been helpful and you will suffer less.
Want to know more? Found Out The Secret Cause of Psoriasis That Most Doctors Won’t Tell You by –> CLICKING HERE
Barry-Gourmet-with-Sprouted Brown Rice
Image by Barry Gourmet and Raw How to Prepare Asian Rice The Barry Gourmet Way The reasons are very simple why I decided to write about Rice preparations for good health, weight loss management, and longevity. Rice is a stable food for centuries and for millions of people every day around the world. It's so important for many agricultural countries today especially in the Asian region. For myself back then like many western people growing up in America I was brought up on meat(Protein) and potatoes (Starch) with vegetables and fruits only as a side dish . It was only later in my life in my mid 30s that I discovered the benefits of including rice into my diet to help me to lose almost half my excess body weight. Don’t get me wrong , it was not the rice alone , but from my personal experience and research on this most valued of Asian grains I can say to you that my good vibrant health, my awareness of Asian Culture, and Nutritional value of certain grains of rice.Germinated Brown Rice has been and will be for many years to come an important food in the diet that I choose to be on, and one that I endorse whole heartily. You will notice in many of my recipes that I include some sort of health grain such as rice. I consider myself to be a Naturalist, An Investigator of all things Natural for Living a Good Life, the Environment, Weight Loss & Good Health, and Sustainable Living. I am just a person that enjoys to share ones Life Style with others to inspire and to help other people to also discover and to obtain their own health freedom,happiness, and to be free from pain. My first introduction to Rice was many years ago in the 80s when I was at the peak of my struggle with obesity and noticed a book on the shelf at the Whole Foods grocery store near the check out counter in Studio City California USA. The book was written by the God Father and Educator of Macrobiotics Mr. Michio Kushi . I was enlightened and my feet felt literally glued to the floor as I read through some of the content and discovered the benefits of Organic Brown Rice with complimentary healthy and delicious condiments to enrich every serving with incredible nutrition and taste. This amazing diet originating from Japan embraces whole foods of Brown Rice, whole wheat berries,millet,barley, fermented organic soy products, a wide variety of fresh Fruits & Vegetables, many kinds of legumes, sea vegetables ,seeds, seasonings and condiments. Macrobiotics means “Long Life” or “Great Life “ in Greek terminology and was first used by Hippocrates the Founding Father of Western Medicine , but his practice was based around the healing connection with Nature, with whole foods like whole brown rice.Hippocrates was born in Greece centuries ago around 460 BC. Michio Kushi, Anne Wigmore, Dr. Bernard Jensen, and many other experts that researched extensively on the health benefits of whole grains and notably Brown Rice made a profound positive Health influence on my life, to take responsibility for my own health. This protocol of following the Macrobiotic Diet plan and later discovering my own personal complimentary protocol eventually led me to drop almost half my body weight.I felt better about my self, and the physical pain and symptoms related to my poor food choices and sedentary life style over time, just went away for good. More than 30 years ago when I visited Thailand , I was amazed by seeing all the lean ,thin and healthy people compared to what I was used to seeing back home in Canada and the United States. Thailand is a prime agricultural hub for many varieties of rice to chose from, but today like many other Asian countries that I have lived in the nutritionally deficient White Rice brand is consumed mostly today at home, and in restaurants. This really is too bad as diabetes is on the rise , and I feel there is a lacking of enough public Health education to show the better alternatives. I consider the Asian white rice to be the mirrored equivalent of the Western white floured bread as both are starchy foods that lack fiber for proper digestion ,that promotes obesity along with the other related health problems. OK so we know now that white rice does not make the grade and that brown rice is in. But also in is a list of rices that would be far to many for me to write in this report but just a few would be such as , Red, Black, Wild, Purple, with thousands of unmilled ,different varieties around the world to choose from. How to contain the rice is important as many people know that stored rice of any kind is fare game for vermin, and insects if not stored properly. I store my whole unmilled rice in Glass or stainless steal containers with air tight lids.My Thai wife likes to place dried chili peppers in the stored rice for added protection benefits . Store your rice in a cool dry place never in Aluminum or plastic containers. For rice preparation most people will clean their rice in water then cook right away with 1 parts rice to 2 parts water in a sauce pan or electric rice cooker . It works but takes longer to prepare this way in the long run and much of the nutrition is lost through overcooking up to 90 percent. There is way to much health controversy with Aluminum cook ware and the connection with dementia or Alzheimer’s disease, so I would play it safe and just use Stainless Steel appliances only. Preparing Organic Asian Rice, the Barry Gourmet Way is really easy, practical, and will enhance your nutritional status and immunity support for your body. One note that I need to make is that the Barry Gourmet Way of germinating the sprouted rice for the steam basket is 50 percent less time to make than all the You Tube Videos and print adds that I see on line. I plan later to create a simple You Tube video on just how easy and practical my method really is and I am pleased to share it with you. Every one is saying that after the initial soaking of the grains over night then it takes 3 days of sprouting, with each day rinsing 2 to 3 times. Well you can rest assure that my method will not take up near as much time and you don’t need to waste your time and all that water either . The Barry Gourmet Method takes only one and a half days with one rinse only on the first day thats it!! OK for the method....I usually start my Rice preparations in the evening a couple of hours before bed time. Step 1: Place your grains in a large ceramic,glass or stainless steal bowl of filtered pure water. Stir the rice around to see the water become murky from all the sediment and pour out the water and repeat the process until the water is perfectly clear. Then pour in enough water to be about 2 inches above the rice level surface.Then cover the container with a towel or colander to keep the rice safe from the elements in a dark room over night. Step 2:In the morning you will notice that all the water may be gone absorbed by your rice, and the grains now look fatter , plumper, and possibly you may see some germinated growth of a living grain? “This Natural micro miracle phenomenon happens sooner or later” you just need a bit of patience. Then rinse the grains until your water is clear again and then discard the water into a pail and if you have a garden this nutrient rich gray water from your brown rice is good for your plants. You will notice that the Rice grains are much softer and not hard bodied like before and actually almost edible but not yet as the starches ,enzyme inhibiters,and any trace amount of possible gluten may still be part of the grain but in much smaller amounts. The following method of sprouting rice is new to the internet world as far as I know and I will share this simple way off speeding up your sprouting process with out all the rinsing and mold problems associated with too much water and not enough air. I call it the FLIP and TOSS METHOD, After the initial draining of the soaked grains overnight . Step 3: Using a stainless steal strainer the round bunch bowl shaped type, just layer your brown rice grains across your stainless steal fine meshed colander with the flat of your hand so that the grains are not on top of each other to much about half and inch. You can have many colanders going at the same time like I do for even more rice preparation if you like. The Colanders take up less space informing that punch bowl effect and they can be easily stacked together for a great space saver as well. Your damp rice grains will naturally stick to the surface at this point so just loosely cover the top with towel to keep the unwelcome elements of nature out and if you live in tropical Thailand like myself then I would place your colander of sprouting grains on a shallow bowl of water to form a moat boundary to keep the ants away. Make sure that your brown rice grains are not soaked to much , but just dampened. To achieve this just layer some unbleached paper towels over the rice and gently pat down to absorb the excess water from your rice grains.Cover the top of the colander with a loose cloth towel and leave it that way for the whole day. Thats it !! No need to make 2 or 3 rinses a day that all the other methods out there are telling you to do. When you come back to inspect your rice late in the afternoon on the first day all you need to do is with a wooden spoon gently turn over your Germinated Rice Grains so the wet sides are facing up, and if you wish to a gentle mist spray of water around the out sides of the strainer baskets is all thats needed. You can steam your rice on the first day as the normally hard kernels have softened some what. Very important note ,using a paper towel unbleached you can pat down across the grain surface to remove excess water as you want dampness and not wetness. The 2nd day in the morning simply your sprouts should be ready for steaming just turn them over to expose the damp side up again and spread them across the surface as you did previously and leave them or use parts of them for steaming .Don’t forget to take out the excess moister with a towel pat down and then cover the colander with your towel. On the 2nd and 3 day the steaming time will be much less time as the grains have softened quite a bit. When you rub your fingers and hands across them they will never feel soggy but just dampened a little. Once they have dried out to the touch then you can store them in air tight glass mason jars in your refrigerator for up to 1 week or 2. Rice is classified as a non gluten grain , but still with all the varieties out there and the fact that oats have been cross bred with glutenous grains you never know. (Gluten is an undigestible protein for many people suffering from Celiacs disease.) but rice is generally safe in this respect. My method of Rice preparation reduces the gluten load on the grain dramatically and works well with glutinous wheat berries as well. What is happening now is your whole rice grains are now germinating with life using only a little bit of water and air to further develop and grow resting in a metal colander covered by a loose towel. Any time during the day you can divide up your grains half in a sealed class jar for later use in the refrigerator or a portion of your living grains can be ready to lightly steam. It is important to note that for all living sprouted grains, seeds, legumes, and pods that care should be taken that the food is receiving fresh air , indirect sunlight if you wish for some green chlorophyl and that the old water is rinsed out and replaced with new to keep the grains looking good and healthy.Important Tip: Your sprouts should never stay soaked with water through out the germination process as excess water just leads to mould and spoilage.WE want to treat the grains with dampness and lots of air for the best results. With practice you will know when it is a good time to let the grains dry out a little then store them in tight containers in the refrigerator. Sprouted grains can last up to 1 week or two this way no problem. 2 Important Secrets to effective Weight Loss and Good Vibrant Health: ( The first secret to good health and weight loss is to consume foods that spoil ,to eat foods that are perishable ,not to eat foods that last forever on the supermarket shelf) ( The second and just as important as the first ,is burning more calories off of your body ,than you are taking in , through MOVING your body. I did not mention the word exercise as that seems to turn off a lot of couch potatoes out there ,( I used to be one my self many years ago) I am not talking about working out like a mad man in the gym either , or performing athletic training maneuvers that would shock most peoples bodies. I am talking simply moving the body in an enjoyable way but intensive as well in an interval way that I will post later with more details soon. And a very important 3rd Tip : You can eat the best quality of most health foods our their, but the way the food is prepared will also make a big difference in the world regarding your nutritional intake and the foods taste as well, that I plan to cover in a later post soon. Back to preparing Asian Rice the Barry Gourmet Way: Always presoak for a few minutes and rinse off the water that carries the grains protein enzyme inhibiters and the left over elements from the previous germination process to keep your grains fresh and moist ,ready for the steam basket. Simply place you're living rice grains in a stainless steal colander,and place it into your steam basket with enough water at the bottom .With the lid on top you can steam until you receive your desired result. Often I will add herbs and spices to the rice to steam together. The combinations are endless. Some times I will add pre-soaked dry mushrooms to the living rice grains, which gives you a wonderful soup broth at the bottom of the steamer. You can add a few pre soaked dry mushroom caps , with herbs at the bottom of the steamer as well. After a while it almost becomes second nature to you ,to experiment with your foods, its like riding a bicycle, to think and prepare your rice this way. Nutritionally speaking this method will enable the germinated sprouted brown rice grains to supply your body with more bio-available vitamins of E, increased Bs, Omega 3s fatty acid,Calcium,Protein,a good source of dietary fiber,with Complex Carbohydrate,Zinc,Magnesium,Selenium ,Gamma Oryzanol (oil from the bran) and Anthocyanin. (Enhanced natural colors of the grains through germination) One Nutritional Tip about Selenium: Selenium is a trace mineral essential for our Immune support. We can only get this mineral from our soil, but unfortunately many countries including parts of China has top soil deficient in the mineral Selenium. So a good source of bio-available Selenium will come from the richest food on the planet for this essential mineral. And that is the Brazil Nut . Only 2 a Day is enough to supply your body with enough Selenium. Taste Wise: The Barry Gourmet Way method of preparing brown rice this way tastes savory nutty, and sweet,enjoy . “ Love your Natural Foods “ Barry Gourmet & Raw
Whole Fusion Complete Nutritional Food Supplement is a 100% All Natural, RAW, Gluten Free, Vegan, Drink Mix / Protein Powder That Tastes GREAT!Whole Fusion is made with 100% Organic Brown Rice, Amaranth, Golden Flax Seed, Chia Seed, Chlorella Agae, Spirulina Algae, and Quinoa!
Bell Telephone System .. Dinner in a Flash -- “What’s for dinner?” (October 29, 2011 / 1 Cheshvan 5772) .....item 2..Delicious meals prepared in minutes. (February 9, 2012 / 16 Shevat 5772) ...
Image by marsmet542 Sumptuous Chicken and Veggies... This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice. ...... *** All images are copyrighted by their respective authors...... .....item 1).... aish.com .... Dinner in a Flash ... Quick recipes and tips for saving time in the kitchen October 29, 2011 / 1 Cheshvan 5772 by Rivka Moshayev . ......................................... img code photo...Dinner in a Flash !!!! media.aish.com/images/DinnerInAFlash230x150-EN.jpg ......................................... . www.aish.com/f/r/Dinner_in_a_Flash.html After a long days work, you walk in the door at five. Dinner needs to be on the table in an hour and the hungry troops are already asking, “What’s for dinner?” With homework and bedtime up ahead, there is no spare time to while away in the kitchen. Here are some great tips for saving time and a few recipes that require only a few minutes of preparation time. Tips in thinking ahead: ..... Make long lasting salads over the weekend. Salads like Moroccan carrot salad, fresh carrot salad, cucumber salad, corn salad are all great dishes that will keep for quite a few days in the fridge. Our first course on shabbos is usually lots and lots of salads – if you make a large amount of each you can use one a day as a refreshing side dish during the week. ..... Just keep cutting. If you are making a salad that doesn’t keep well after seasoning, like lettuce salad or Israeli salad than cut a large amount to store in a the fridge and season only what you need for now. Tomorrow, you can pull out the container and season another few portions and voila – a freshly made salad. ..... Be prepared. If you already have your food processor out, then go ahead and add an extra few carrots or zucchini or whatever it is you are grating. Place the extra in a sandwich baggie and freeze it. When you are a throwing together a last minute soup, just tear open the bag and throw those shredded veggies in! The same goes for garlic pressing or chopping parsley – just go ahead and freeze some. (According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture.) ..... Why not cook it? So, this may sound strange, but when you have half a bowl of tomato basil salad leftover and you know that no one is going to eat it tomorrow, you can toss that into your chicken, brisket, or homemade tomato sauce and you have a delicacy! You can even freeze it and save it for an opportune entrée! This applies to many salads like carrot or three colored pepper salad. Just use your imagination before rushing to throw those wilting veggies out! You may just save yourself lots of cutting time. Here are a few recipes that are real quickies, but using the above tips you can cut already minimal preparation time in half! . ------Sumptuous Chicken and Veggies This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice. Serves 4 -6 1 onion cut into quarters 3 large potatoes, peeled or scrubbed and cut into cubes 1 large sweet potato, peeled or scrubbed and cut into ½” wide circles 2 carrots, peeled or scrubbed and cut into sticks 2 zucchinis, scrubbed and cut into half circles 1 tomato, sliced 1 cup butternut squash, peeled and cubed 1 cup of canned or fresh green beans, washed and snipped 1/4 teaspoon turmeric 1 Tablespoon Oregano 1 teaspoon paprika Salt and Pepper to taste 1 chicken, cut in eight or 4 Chicken thighs or 4 pieces of chicken breast or One package Chicken wings Directions: Preheat oven to 375 Fahrenheit. Place all vegetables in Pyrex roasting pan. Add spices and toss. Dip chicken pieces in the vegetable mixture to coat with spices and then place on top of the vegetable layer. Bake for 50 minutes or until potatoes are tender and chicken is completely cooked. Enjoy! . ------Choose Your Ending Soup This soup is so versatile. The basic beginning is simple and quick and you can add whatever you would like to give it its name. Put in lentils and it is lentil soup, barleys and you have barley soup. Just remember, whichever legume or grain you add will determine the required cooking time. Red lentils, quinoa s or white rice cook very quickly, whereas wheat berries or brown rice need at least half an hour longer, but are also more filling. Serves 6 2 Tablespoons oil 1 large onion, chopped 2 cups shredded carrots 1 cup shredded zucchini 1 tomato, grated or cubed 2 teaspoons curry 2 teaspoons cumin ½ teaspoon turmeric Kosher Salt , to taste Black Pepper, to taste 4 cups boiling water One of the following: 2 cups red lentils, rinsed or 1 cup white or brown rice or ¾ quinoa or 1 cup wheat berries or 1 cup barley Or ¾ cup whole bulgur Directions: Heat oil in large soup pot. Add onions and sauté, covered, on medium low heat till soft. Add carrots, zuchinni, tomato and spices and sauté, covered, for an additional five minutes on medium-low heat. Add boiling water and red lentils or other legumes. Cook on medium low heat, stirring occasionally, until the legumes are very soft. If soup is too thick, add water. Cooking time varies, depending on ingredients. Serve with toasted bread or warm pitas. Enjoy! . ------Crispy Oven Baked Potatoes with Sour Cream Sauce An old time American favorite is baked potatoes, but let’s be honest, who has an hour and a half for that potato to cook all the way through? Your family will love this speedy and crispy version! Add a platter of freshly cut veggies or a cucumber salad and you have dinner! Serves 6 8 potatoes, peeled or scrubbed and cut into cubes 2 Tablespoons oil ½ Tablespoon salt ½ teaspoon black pepper 1 teaspoon Paprika 1 pint sour cream 1 ½ teaspoon salt 1/4 teaspoon pepper 4 green onions, chopped or 1 Tablespoon chopped dill 2 cloves of garlic, minced Directions: Preheat oven to 425 degrees Fahrenheit. Line large baking sheet with parchment paper. In a large mixing bowl, toss potatoes with oil and spices. Spread evenly on baking sheet. Bake until potatoes are soft and edges are browned or until desired crispiness, about 25 minutes. Meanwhile, pour sour cream into small mixing bowl, add salt pepper, green onions or dill and garlic. Serve with hot potatoes! Enjoy! . ------Shleppy Moes A homemade version of a childhood favorite dish. Fast to prepare and a real crowd pleaser! Serves 6 2 tablespoons oil 1 large onion, chopped 5 garlic cloves, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 ½ pounds ground beef ½ cup of dry red wine 3 Tablespoons tomato paste 1 Tablespoon prepared mustard ½ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon basil, dried or fresh ¼ teaspoon ground cayenne pepper ( optional) In medium saucepot , heat oil. Add onion and sauté , covered, till soft over medium-low heat. Add garlic, and bell peppers. Saute, covered, for another three minutes. Crumble the ground meat over the vegetables. Do not mix. Cover and allow meat to cook. When meat has turned gray in color, mix and add the wine, tomato paste, mustard, and spices. There should be enough sauce from the meat and vegetables themselves, but if not, add ¼ cup of water to create sauce. Simmer for 10-15 minutes on low fire. Serve over hamburger bun, toasted challah or rice. Enjoy! Related Article: Chicken Wings . . .............................................................................................................................................................................................. . .....item 2).... aish.com ... HOME FAMILY COOKING CORNER ... Quick Dinners Delicious meals prepared in minutes. . ........................................... img code photo ... Quick Dinners media.aish.com/images/QuickDinners230x150-EN.jpg ........................................... . . February 9, 2012 / 16 Shevat 5772 by Gitta Bixenspanner www.aish.com/f/r/Quick_Dinners.html Ever stand in front of the fridge or freezer pondering what to serve for dinner? In today’s rushed world with so many obligations to attend it is imperative that we have some meals that can be whipped up in minutes. Here are a few recipes that fit that description. They are simple, full meals that take very little time to prepare and thus can be served in minutes. . ------ FLAVORFUL PAN SEARED TILAPIA Serve this simple yet flavorful fish dish with whole grain couscous and steamed green beans for a delicious meal that can be served in minutes. If using frozen tilapia, thaw before preparing. . .......................................... img code photo ... FLAVORFUL PAN SEARED TILAPIA media.aish.com/images/gitta_seared.jpg .......................................... . Ingredients: 4 tilapia fillets (6 to 8 ounces each) 1 Tbs oil 1 Tbs chopped parsley 1 clove garlic, minced 1 tsp Cajun seasoning (optional) 1 lemon, juiced Directions: Coat a large skillet with cooking spray. Add oil and melt over medium heat. Add the tilapia and sprinkle with the parsley, garlic, and Cajun seasoning. Drizzle with the lemon juice. Cook for 5 minutes, turning the fillets once, until the fish flakes easily. Preparation: 8 minutes Serves: 4 . ------ EASY VEGETABLE OMELETTE Eggs are always the easiest to serve when there is no time for anything more elaborate. Eggs being a full protein is a great choice for those occasions when tight on time. With vegetables and cheese they are tasty and a satisfying full meal! . ................................................ img code photo .... EASY VEGETABLE OMELETTE media.aish.com/images/gitta_omelette.jpg ................................................ . Serve with whole wheat bread or stuff into a toasted whole wheat pita. Ingredients ½ cup chopped onion ½ cup chopped red bell pepper 1 Tbs chopped tomatoes + more tomatoes for garnish 4 egg, beaten 8 egg whites, beaten Salt and pepper to taste 4 Tbs grated Mozzarella cheese Directions: In a large bowl mix whole eggs and egg whites. Sprinkle with a little salt, and set aside. In a medium non-stick skillet coated with cooking spray over medium heat, add the onion and peppers. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 2 minutes, or until sizzling. Add the tomatoes. Cook for about 1 minute longer, or until just starting to soften. Set aside. Coat a frying pan with 1 Tbs oil, or cooking spray and ladle ¼ of the egg mixture into the pan. Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, and until the bottom is almost set. Add ¼ of prepared vegetables sprinkle with 1 Tbs cheese. Cook for 1 to 2 minutes, until the eggs are cooked through. Then fold the omelette in half and serve. Repeat with remaining eggs and vegetable mixture for 4 delicious omelettes. Preparation: 10 minutes Serves: 4 . ------ MOIST BAKED TENDER CHICKEN FINGERS These chicken breasts are moist and tender even though they are baked in the oven. Served with your favorite grain such as rice millet or barley and some steamed broccoli florets it is a complete meal that takes minutes to prepare. It is sure to be a favorite with young and old! . .................................................. img code photo ... MOIST BAKED TENDER CHICKEN FINGERS media.aish.com/images/gitta_fingers.jpg .................................................. . Ingredients: 1/3 cup light mayonnaise spiced with a sprinkle of onion powder and garlic powder 1/2 cup Panko crumbs or whole wheat bread crumbs 1 pound boneless, skinless chicken breasts 1/4 cup ground flaxseed for added nutrition (optional) Directions: Preheat the oven to 425°F. Coat a large baking sheet liberally with cooking spray. Place the spiced mayonnaise in a shallow bowl. Combine the bread crumbs and flaxseed in another shallow bowl. Dip the chicken into the dressing and dredge in the crumb mixture, then place it on the prepared well oiled baking sheet. Coat the breasts with cooking spray. Bake for 20 minutes, turning once, or until the chicken is no longer pink and the juices run clear. Preparation: 30 minutes total time Serves: 4 . ------ QUICK QUINOA & TOFU MEAL Quinoa is a delicately flavoured, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets .It is easy to prepare and is a full meal in one dish! Prepare extra quinoa and serve it in a variety of dishes the next day! . .................................................... img code photo ... QUICK QUINOA & TOFU MEAL media.aish.com/images/gitta_quinoa.jpg .................................................... . Tofu is a good source of protein for those that keep a vegetarian diet. To prepare the tofu buy the firm tofu with herbs, cut them into slices and pat dry with a paper towel. Then cut into desired size usually cubes and marinate in 1/3 cup light Tamari Sauce and 1/3 cup honey. Shake vigorously so all pieces are well coated. The longer they marinate the better the taste! Precooked “baked tofu” is available in better health food stores it is firmer than water-packed tofu and comes in a wide variety of flavours. You might also like flavoured baked tofu on a sandwich or in a stir-fry. Try various flavours until you find the one that you like best! Ingredients: 2 cups water 3/4 tsp salt, divided 1 cup quinoa, rinsed well ¼ cup lemon juice 3 Tbs extra-virgin olive oil 2 small cloves garlic, minced 1/4 tsp freshly ground pepper 1 cup prepared marinated tofu or 1 package baked smoked tofu, (6-8 oz.) 1 small yellow bell pepper, diced 1 cup grape tomatoes, halved 1 cup diced cucumber ½ cup chopped fresh parsley (optional) ½ cup slivered almonds toasted Directions: Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Allow to cool for a few minutes Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, and parsley; toss well to combine. Garnish with toasted slivered almonds. Serve hot or cold. Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 day. Preparation: 10 minutes Serves 4 . ------ BROWN RICE PILAF WITH CHICKPEAS & SPINACH This recipe represents a balanced meal all in one dish. Whole grains, protein-packed chickpeas and vitamin rich spinach offer endless health benefits, while onions sauteed in cumin and paprika provide all the flavour. Brown Rice is a great substitute for heavier pastas and absorbs flavour of the ingredients it’s combined with. Brown rice and chick peas are a full protein that keeps the calories low and the nutrients high. . .................................................... img code photo ... BROWN RICE PILAF WITH CHICKPEAS & SPINACH media.aish.com/images/gitta_pilaf.jpg .................................................... . Ingredients: 1 cup brown rice ½ cup wild rice 3 cups water 1 Tbs olive oil 1¼ cup chopped white onion 3 cloves garlic, minced ½ tsp ground cumin ½ tsp paprika ½ tsp turmeric ¼ tsp salt 1 Tbs tomato paste 1 (15-oz.) can chickpeas, rinsed and drained 1 (10-oz.) bag frozen spinach drained 1 cup water ¼ tsp black pepper Directions: Combine brown rice and wild rice and cook in water for about 30 minutes or until tender. Add salt and pepper to taste. While the rice cooks, heat 1 Tbs olive oil in saucepan over medium heat. Add the chopped white onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic, ground cumin, paprika, turmeric, and salt and tomato paste. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens in color. Add the chickpeas and water. Cover the pan and reduce the heat to low. Let simmer for 10 minutes. Stir in the cooked spinach and black pepper. Let simmer until spinach is warm. Transfer the cooked rice pilaf to a bowl, using a fork to fluff it. Fold the chickpea mixture into the rice pilaf and serve warm. Preparation: 15 minutes Serves: 4. . ------ CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE When hosting Melaveh Malka or a dairy meal for special company there has to be something different to please the crowds. This quiche fits the bill it is considered crust less yet the addition of flour makes for a delicious crusty bottom and sides to this quiche. It is simple and nutritious. . ............................................... img code photo ... CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE media.aish.com/images/gitta_fetaquiche.jpg ............................................... . Ingredients: 1 large onion, diced 1 bag frozen Spinach 8 oz 8 oz fresh mushrooms (or a can without the liquid) 4 large eggs 1/2 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt Pinch cayenne pepper (optional) 1 1/3 cups plain (unsweetened) yogurt ¾ cup feta cheese Directions: Preheat oven to 400F. Lightly grease a 10-inch quiche/tart pan (or a pie plate) In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in frozen spinach and washed mushrooms cook until just warmed through. Set aside to cool for a few minutes In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in yogurt, then stir in spinach-mushroom mixture. Pour vegetable mixture into prepared pan. Top with feta cheese. Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve. Serve with a salad and chunky slice of bread for a complete meal. Preparation: 20 minutes Serves: 6 . .............................................................................................................................................................................................. . .
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