Vegetable Juicer - Viva Vigour And Vitality!

by Rika Susan
A vegetable juicer may well be the most vital piece of kitchen equipment you invest in.

You are bombarded with facts about all the 'sins' in your family's daily diet. You constantly hear about too much meat, too high a percentage of fat and sugar, and too many processed foods. You probably fear all the dreaded diseases that supposedly will come your way as a result.

The question is how to achieve a different 'recipe', with a health-changing result, in the rush of everyday living. A simple solution is within your reach.

If your family balks at the thought of ingesting the required five to nine portions of fruit and vegetables a day, make using a vegetable juicer a family project.

Eating mounds of greens, or crunching through cupfuls of carrots, isn't a proposal that will win you much support at home. However, extract the juice and the task doesn't seem nearly as daunting.

Even children will love the colorful, nutritious juices.

A more concentrated, natural form of life-giving enzymes, minerals and vitamins will be hard to find. Fresh vegetable juice has energy-generating power. It improves well-being, can help to manage a variety of ailments, and is an anti-aging cocktail. It aids digestion, is effective as part of a weight-loss program, and has a myriad other benefits.

Deciding which vegetable juicer or juice extractor to buy, will depend entirely on your needs. These are just some of the factors you may want to take into consideration:

1. The space you have available. 2. How often you will use the vegetable juicer. 3. The quantity of juice the machine must be able to handle. 4. Ease of assembly and disassembly. 5. The different functions of the juicer. 6. The noise level when in use. 7. How time-consuming the cleaning process is. 8. The back-up offered by the manufacturer. 9. The price, which can be
anything from $80 to $3000. 10. Your physical strength and stamina.

As far as juice quality is concerned, your choice will be influenced by your knowledge of and beliefs about aspects such as the heat generated during processing, the amount of oxidation present, the taste and flavor of the juice, juice stability, nutrient extraction efficiency, and nutrient retention. A single-gear or twin-gear masticating vegetable juicer runs at a lower speed and generates less heat. This preserves all the goodness in the juice and minimizes oxidation.

In this group you will find juice extractors such as the Omega Juicer Model 8003 or 8005, the Green Star Juicer GS-3000, and the Champion Juicer 2000+. This technology also lowers the noise level substantially. Unfortunately it also lowers the juicing tempo, but Omega-fans don't seem to mind the slower process.

These juicers often have accessories for performing extra functions, such as mincing, chopping, and grinding. You may also be able to turn your vegetable juicer into a mill, make baby food, frozen desserts, fruit sauces, and pasta.

Converts to a raw food diet firmly believe that this class of juicer is superior, because more of the nutritious elements in the juice are retained.

In the centrifugal category, you will find a vegetable juicer such as the Breville 800JE. Another popular model is the ACME Juicer 6001. They also have a high juice yield, although it is believed that the heat generated in the process, may destroy some of the enzymes and other nutrients.

If you are usually pressed for time, this is the type of juicer you should consider.

At the top end of the range a vegetable juicer such as the Norwalk Model 270, a triturator hydraulic press, is recommended. While this machine is quite expensive, it yields superior juice in acceptable quantities, and has a large following.

If your family enjoys fresh orange juice in the morning, look for a vegetable juicer that offers a citrus juice attachment as an optional extra. This valuable feature enables you to buy one machine, rather than two separate models. It saves space in your kitchen, and costs less.

The centrifugal Omega 9000, for example, has this optional accessory. The attachment slows the juicer down to 250 rpm's to give it the power for juicing citrus fruits. Although the Omega 8005 doesn't have a citrus attachment, it has good citrus juicing capabilities.

If you are still at the "to juice or not to juice" stage, rather start out with an inexpensive juicer, such as the Braun MP80 or the Miracle Juicer MJ1000. Although they may not be durable and powerful enough for long-term daily use, it will give you time to decide if juicing is for you.

A very important consideration in your choice of juicer, is the type of produce you want to juice. Some centrifugal and masticating juicers become clogged when juicing leafy greens or wheat-grass. If these are important to you (as they probably should be!), be sure to check that it won't be a problem. Again it is a case of choosing the right fit for your family's needs.

The number of components a vegetable juicer has, will usually be an indication of how time-consuming the cleaning process will be. If managing your time effectively is a concern, choose your juicer accordingly. One of the juicers will be the hassle-free, quality machine that is exactly right for you.

You may be wondering why your blender can't funtion as a substitute for a juicer.

While a blender is terrific for making smoothies and other delicious drinks, it doesn't offer the nutritional advantages of using a vegetable juicer. Normally only a fraction of the nutrients in fruit and vegetables are extracted during the digestive processes. The rest are trapped in the fibres, and can't be utilized by your body.

By extracting the nutrients, before ingesting it in the form of juice, you give your body the benefit of maximized levels of enzymes, minerals and vitamins. Using a vegetable juicer, is the only way to achieve this rejuvenating result.

Let's drink a glass of juice to your family's future health!

For more information visit www.Best-Juicing.com

Article Source: Vegetable Juicer - Viva Vigour And Vitality!

Eat Fruit, Live Life - 21st century research discovers how fruitcan help fight joint pain and fight

by Tony Anderson
Learn how fruit can help maintain healthy joints, support brainfunction and support a healthy cardiovascular system. You'll beamazed by recent health discoveries found in fruit.

Eating healthy is fast becoming a way of life for manyAmericans. Studies show people are living longer and enjoyingmore active lifestyles. For this reason, consumers are startingto search for natural ways to stay healthy. It turns out thatsimple everyday fruit may be the fountain of youth (no matterwhat age you are). Studies show that fruit contains many naturalhealth benefits.

Due to advances in food technology, we are only just beginningto discover the many health secrets Mother Nature has placed insimple everyday fruit. In fact, in early 2005, the U.S.D.A.revealed the updated version of the food pyramid that suggestsfive to nine daily servings of fruit and vegetables.

Fruit is a great-tasting, antioxidant-rich food that can helpmaintain healthy joints, help support brain function and evenassist in maintaining a healthy cardiovascular system. All ofthese health benefits and more are available in the multiplecolors, sizes and shapes of fruit.

Apples to Oranges, grapes to strawberries, each offer uniquehealth benefits that that will lead to an active and healthylifestyle. The multitudes of health components found in fruitare truly a gift from Mother Nature. Here are a few everydayfruits for healthy living:

Cherries - The Supercharged Fruit:

Are cherries truly fruit for a healthy you? Recent studies haverevealed that cherries offer an assortment of health benefitsincluding the ability to offer natural relief from joint paincaused from gout, arthritis and joint inflammation. Many arechoosing to drink cherry juice concentrate, eat dried cherriesor consume tart cherry fruit supplements to enjoy the naturalbenefits of this tiny red fruit.

Geoff Ficke is a living testimony of the soothing affects oftart cherries on the joint pain in his knees. "After fifteenyears playing sports my knees had enough. After a friendrecommended Fruit Advantage Tart Cherry, I am now able to playsports again. Within three weeks of taking the cherrysupplements I am back on the court, what a difference," saysFicke.

In addition, to Mr. Ficke, consumers across America arereporting more active lifestyles after using Fruit AdvantageTart Cherry (http://www.fruitadvantage.com).%3cbr%20/%3EBlueberries%20-%20Nature) offers free shipping on all threepound orders of dried organic dried blueberries.

In fact, a website called Orchard of Health(http://www.orchardofhealth.com/) encourages increased daily consumptionof fruit. Orchard of Health.com provides research information onthe health benefits offered by everyday fruit. In addition tothe research, the site also offers great-tasting recipes madewith antioxidant-rich fruit.

If you are interested in learning more about the health benefitsof fruit visit the Orchard of Health website(http://www.orchardofhealth.com/). This information-only websitecontains research articles and information about the naturalhealth benefits behind simple everyday fruit.

Article Source: Eat Fruit, Live Life - 21st century research discovers how fruitcan help fight joint pain and fight

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How To Choose Coffee Makers

by Tony Carrera
Want to know how to choose a coffee maker? When you go to buy a coffee maker there are so many choices it's hard to know which one to pick.

To end up with a coffee maker that is perfect for you, you need to consider not only basic features, but a few other features you may not have thought about.

First, you need to decide what type of filter you want. Drip coffee makers offer two types of filters, a basket type filter or a cone shaped filter.

The most popular basket type filters are ones like the Mr. Coffee brand coffee makers are famous for. These basket type filters swing out to put coffee in or take grounds out.

With cone type filters you fill the coffee and take grounds out from the top of the coffee maker. Each has their own advantages but cone type filters are a little less prone to spillage.

You may also want to consider a gold tone filter instead of paper filters to give your coffee a richer taste. These fine mesh gold screen filters allow more flavorful coffee oils in your cup but they do require regular cleaning. So decide if the extra maintenance is worth it.

Another important consideration for how to choose a coffee maker is how convenient is the coffee pot to clean. Coffee pots that have a long and slender neck will be harder to clean than one with a wider opening at the top. That's because it's hard to get your hand inside the pot.

If your hand can easily fit inside the coffee pot, it will make cleaning very easy. But if it's hard to clean with a small opening, you will probably clean it less often. That will affect the taste of your coffee over time due to the build up of oils and residue. So look at how the pot is shaped for cleaning.

Another good tip for how to choose coffee maker, is look for the temperature your coffee will reach when brewing. The water temperature needs to be between 195 to 205 degree degrees Fahrenheit.

Usually, the less expensive coffee makers do not reach these temperatures but the better brand names will advertise this. If you are looking for the best coffee maker for your money, this should be a consideration. After all, you want your coffee maker to make great tasting coffee.

With all the different choices and different models of coffee makers, it's easy to get confused. But if you want to get the best model that fits your lifestyle, remember these tips for how to choose a coffee maker so you'll end up with the perfect choice.

This article is supplied by http://www.best-coffee-makers-online.com where you can easily shop and compare coffee makers. Get top quality coffee travel mugs that will keep your coffee or tea hot and fresh until the last drop at http://www.best-coffee-makers-online.com/coffee-travel-mugs.html
Article Source: http://www.articlegarden.com

Garlic: a Quick Guide

Author: Arvinder Jeet Singh
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on its own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose its taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sautéed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sauté garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on its own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.
Article Source: http://www.articlesbase.com/cooking-tips-articles/garlic-a-quick-guide-361352.html
About the Author:For more Free Resources www.dishadvice.com

Now is the Time for Routine Maintenance Of Your Summer Barbecue for the Patio or Beach Cottage

by Amy Goodmann
Why wait for a ruined barbecue evening party or meal. ? Summer is short enough. Now is the time to clean and check your barbecue grill.

Amazingly people never think of servicing and maintenance of their trusted barbecue. After all when falls arrives it is time to put away the trusted barbecue safely away and forgotten. When the barbecue is unused it is put far out of reach and mind in a cold closed garage or shed. Or even away at the cabin or camp at the lake or beach.

Here are the common gas grill problems and easy solutions to fix any problems that commonly arise,

1) Burners on the barbecue that will not light or do not give much heat. When the barbecue burners will not light there is most likely an obstruction in the fuel supply line. This normally occurs in the gas line in the area between the off-on valve on the barbecue and the barbecue gas burner itself. Guess what just like a computer glitch it usually a “bug” in this case a poor dead insect who wandered the Wong way. Even when the valve is off, insects can get into and nest in the line. How to fix this event: First turn off the propane or fuel tank completely. That is completely. Disconnect that fuel line. Next immerse the fuel line in cleaner and use a long, soft narrow wire to thoroughly clean the inside of the fuel tube. You can try standard soap and water – from a high pressure garden house or an auto parts cleaning or paint thinner type solvent. Do not use a highly flammable liquid like gasoline. It is more than dangerous and can ignite in less than a flash. Ensure that the line is dry. Leave it out over a couple of days or blow it clean with an air compressor It is wise to replace the parts that were removed only after spraying them with soapy water on the connections to check for and ensure that there are no leaks on the connections on in the hoses. The leak will quickly and clearly be evident as the soapy water will bubble and show evident bubbles.

2) Uneven Heat From the Burner When Barbecuing. If you are experiencing uneven heat from the burners on your barbecue you can almost be sure that some of your burners are corroded or rusted away. The metal in a barbecue burner rusts just like a hammer or saw left out in the rain. The more expensive and large your barbecue is the more burners you will have and the more likely the problem of rusted and corroded burners. When a burner is brand new all of the holes in the barbecue metal burner itself are all the same size. As you use the barbecue and enjoy it the grease and food somehow find their way to the bottom of the barbecue. As a result the silt and grease works to partially or even fully clog these barbecue burner fuel holes. Rust as well from summer rains wetting the metal burners works similar magic to result in uneven heat from the barbecue burners. What to do. It is all very low tech and standard. It just takes a bit of time for routine maintenance. With an ordinary wire brush, such as you would use for paint scraping and an ice pick or thin screwdriver simply clean out the holes to make them as if they were all the same size and new Summer is short enough. Why waste your time and energy towards frustration at the summer barbecue whether it is in the backyard, at the beach or at the summer cottage or camp? Now is the time for a little routine maintenance and service of your trusted summer barbecuing utensil - your gas barbecue.

Kirk Nobbewww.fortunawebs.comwww.fishlakemanitobanarrows.comwww.sellyourmanitobacottage.com

Article Source: http://www.articlegarden.com

Oven or Fire Roasted Red Pepper and Tomato Soup, Delicious by Chef Shelley Pogue

Author: Chef Shelley R. Pogue
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.

You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch/time crunch.
Article Source: http://www.articlesbase.com/soups-articles/oven-or-fire-roasted-red-pepper-and-tomato-soup-delicious-by-chef-shelley-pogue-315442.html
About the Author:I am from Dallas, Texas and I moved to Austin, Texas in 2005 to attend Culinary School. I attended The Texas Culinary Academy 2005-2007 and graduated with an Associates of Applied Sciences. The program I attended is affiliated with The Le Cordon Bleu out of Paris, France. I learned a great deal cooking with my Gramdma Gracie in her kitchen. After many years of contemplating going to Culinary School I decided to make a change at the early age of 37. I learned you are not to old to make a life changing decision. I believe I was more receptive to learning the material and technique because it meant I was able to achieve a goal I had always wanted to. Now I want to be able to share some of the recipes I have created, and using on a daily basis. I was the Executive Chef at The Hills Fitness Center in Austin, Texas. I left after being the Executive Chef there for 1 year. I am not the research and development chef for Vertical Sales and Marketing, San Ramon, CA. I am also a personal chef and caterer in Austin, Texas, and working on developing a recipe and cook book.

Easy Tips for Choosing Quality Meats

Author: Sherry Frewerd
For most folks, meat is an important part of their balanced diet. Meat provides protein and vitamins along with zinc, iron and other nutrition factors. Although it's easy to just pick up any old steak or pork chop from the meat department of your grocery store, knowing what to look for when choosing meats is an important part of being an informed consumer.

Here are some tips on how to choose quality meat and how to properly store it after you bring it home.

How to Choose Quality Veal

Look for veal meat that is grayish pink, with a firm texture with very little fat and no marbling. The bones should be porous, soft and red.

How to Choose Quality Beef

Look for beef that is firm and slightly moist with a fresh red color. It should be well marbled with fat, but don't judge the quality of the beef by the color of the fat itself. When choosing ground beef you may find some are a brownish color, or turning a brownish color. Pass on this meat and make certain it is a red color throughout.

How to Choose Quality Lamb

Quality lamb is pinkish red and firm with little marbling and little fat. The color of the fat will vary with the age and breed of the animal. The color turns darker as the animal grows older. The lighter the color, the more tender the lamb.

How to Choose Quality Pork

Choose cuts of pork with more lean meat than fat and bone. A good cut of pork will be grayish pink and the flesh feels relatively firm. It should be well marbled and covered with firm white fat.

How to Store Meat

Meat should be immediately refrigerated or frozen after it's purchased. If you plan to divide it up and freeze portions, try to do so as soon as you can. If you store meat in freezer bags, try to remove as much air from the bag as possible. Label the meat and include the date you froze it.

The length of time meat can be frozen varies greatly, but beef will generally keep longer than pork. Roasts, steaks and chops are good for four to six months, hamburger for three to four months. Any freezer burning that occurs does not necessarily mean the food is inedible. The taste will be tougher and dry and it is best to cut off the freezer burn portions. If the entire meat is freezer burned, toss it.

How to Thaw Meat

The best way to thaw meat is in the refrigerator. While you can use the defrost cycle of the microwave, the meat will tend to lose some of its flavor. Small portions can be thawed overnight. Plan ahead and give yourself plenty of time to defrost your meat before your meal. Never refreeze meat. When you thaw out your meat, make plans to cook it that day or the next.

Knowing how to choose quality meat will help your meals taste better, go farther, and save you time and money in the long run.

Article Source: http://www.articlesbase.com/cooking-tips-articles/easy-tips-for-choosing-quality-meats-384018.html
About the Author:Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com/ Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com/

The World's Healthiest Food - Old Fashioned Tomatoes

Author: Daniel Jowssey
Tomatoes are a fruit and part of the nightshade family (like potatoes and eggplants), but they are served and prepared as a vegetable, which is why most people consider them a vegetable and not a fruit. Tomatoes come in a variety of colors, shapes and sizes: large red beefsteaks are slightly irregular; globes are red, medium-size and round; plum tomatoes are egg-shaped and red or yellow (grape tomatoes are baby plums); cherry tomatoes are small and round, etc. There are many heirloom varieties that are not marketed widely but come in red, yellow, green and even purple, as well as striped.

Raw vegetables are dangerous and must be thoroughly fried, steamed, and boiled into submission. So thought our ancestors. The original sin of a recalcitrant vegetable was of course lessened by heat, but the conscientious nineteenth-century cook continued to boil it long after it had sagged into a jelly-like mass, just in case some evil remained.

In the nineteenth century an hour’s cooking barely sufficed for cabbage and for corn on the cob. They did not fix broccoli at all, and I can understand why. I have tried to imagine broccoli after an hour of cooking, but the mind rarest back and refuses even to approach the sheer horror.

Which reminds me of an event in the summer of 1956, when my classmate Patsy Sutherland and I lived with Grandpa Hess while we went to business college in Missoula, Montana. Grandpa was a crusty old widower, set in his own way of housekeeping, but he tried to be gracious. In midsummer he bought a whole crate of tomatoes. Luscious, red, ripe tomatoes. They sat in the cellar way for two days, and each time Patsy and I passed them our mouths watered. Each evening we thought he’d invite us to have a tomato or two, but he didn’t. When we arrived home on the third evening, he said, “Girls! I fixed the tomatoes today. Help yourselves!”

He had stewed every last one of them.

Some of those old tomato recipes are good, though. The originator of Tomatoes Maryland probably had an old-fashioned wood stove that could gently simmer something all afternoon on a back burner or in the oven. Which means this was most likely a fall or winter dish rather than a summer one, as people let the cook stove fire go out on summer afternoons.

TOMATOES MARYLAND

Break into bits 2 slices of stale bread. Add to 4 cups canned or fresh tomatoes, peeled and quartered, with half an onion, chopped, and about 2/3 cup brown sugar. Salt lightly.

Bring the mixture to a boil and simmer gently for 3 hours, stirring occasionally.

My notes say, “It does need three hours to cook, even with the pan lid off most of the time. Perhaps some of the thin tomato juices could be poured off at the beginning, shortening the cooking time.”

Tomatoes Maryland is the kind of sweet side dish American cooks like to serve with chicken or pork. I was going to say, “cooks from regions other than the Northeast.” Then I remembered applesauce with pork, cranberry sauce with turkey, mint jelly with lamb, and baked beans with salt pork. Not to mention pancakes and syrup with sausages cuddled up close. And mincemeat pie, that ultimate mixture of meat and sweet. (And, yes, real mincemeat, as opposed to a packaged mix, does contain meat.)

I will add that some people of Grandpa’s generation did eat diced raw garden tomatoes for breakfast, just as one would eat strawberries, with sugar and cream. You see, it was safe to eat them raw with sugar and cream, because the tomatoes then ceased to be a vegetable and became a fruit.

And actually those old-time breakfasters were right. Fresh vine-ripened tomatoes are good with sugar and cream. Let’s face it, most things are good with sugar and cream. And of course tomatoes really are a fruit.

Article Source: http://www.articlesbase.com/cooking-tips-articles/the-worlds-healthiest-food-old-fashioned-tomatoes-380911.html
About the Author:Find Thailand food and more useful information about food and drink on Thailand directory .