The Alfalfa Article of Your Dreams


Alfalfa, which is a Perennial Herb, has a long list of Dietary & Medicinal uses and research has proven that Alfalfa might lower blood levels of cholesterol and glucose. Many take Alfalfa supplements orally and is has been proven safe except in a small percentage of people where it produces lupus like symptoms. In the seeds and sprouts of Alfalfa, Amino Acid L – Canavanine is present and that is what is thought to cause this reaction. However, this is not present in the leaves of the Alfalfa. The whole leaf and the herb are what are rendered from the Alfalfa plant.


Since the sixth century the Chinese have used Alfalfa to relieve Fluid Retention and swelling. The Arabs were the first to find Alfalfa and they named it “The Father Of All Foods.” The leaves of the Alfalfa plant are very rich in minerals and nutrients, including Potassium, Calcium, Magnesium, and Carotene. The Arabs first fed it to their horses because they believed the Alfalfa made them swift and mighty. Alfalfa has been an animal crop for over a thousand years but is also used as an herbal medicine.  Alfalfa is a good Diuretic and also a good Laxative. It also works well for urinary tract infections, and kidney, bladder and prostrate disorders. The latest and greatest discovery of Alfalfa is the benefits that it might provide for lowering cholesterol because there are certain agents in Alfalfa that stick to cholesterol which keeps it from remaining in the blood stream. Further, it may also have a very strong relationship with lowering blood sugar levels.



 

When it comes to Alfalfa it is something that many people enjoy in their cuisine. It is good in salads and some people eat it as a vegetable all alone. Many people claim that eating Alfalfa is a big part of eating healthy. Besides wheat grass and algae, Alfalfa has the most nutritional value. It is high in fibre, vitamins, minerals, and has all of the Required Digestive Enzymes.

It is warned by avid Alfalfa lovers that you likely will not like the way that it tastes in your mouth, it may feel like it is burning the tip of your tongue and you actually might just completely dislike it however, they urge you to not give up because it is an acquired taste and you will begin to like it. The best news is that soon after eating it regularly you will find that your appetite for Heavier Foods will diminish.


 Alfalfa is also great for reducing fevers and is very good for the blood. It contains Natural Fluoride and prevents tooth decay. Alfalfa makes a great tea because when the Alfalfa leaves steep in the hot water it is a source of nitrogen. The tea is not only made for human consumption because people who grow Irises and Delphiniums just love Alfalfa tea because of the great effect that it has on the plants when used as a foliage spray. Many with a green thumb also use Alfalfa as mulch for their flower beds.

 

 


 

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10 Things You Didn’t Know about Barbecue


                       

Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastimes origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!


1) Barbecues originated in pig-pickins, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.

 

2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

 

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.

 

4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.

 

5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

 

6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

 

7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words de barbe queue, meaning whiskers to tail.

 

8) To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use liquid smoke. A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.

 

9) Brisket, the extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound piece!

 

10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

 

Now you’re set to impress!

Pass It On


Do you have something food related you want to share? A Guest Post, A Food Blog/Site, or how about a Recipe.  If so then your in the right place, click on any one of these link and pass it on.

Submit PostSubmit SiteSubmit Recipe


Definition of Pass It On

  • To Tell Other People Something That One Has Been Told

Word by Word Definitions

  1. move, proceed, go

  2. to go away : depart

  • a means (such as an opening, road, or channel) by which a barrier may be passed or access to a place may be gained

  • a position to be held usually against odds

        


 

List Of Processed Food


List   Of   Processed Food’s

Processed Fruits & Vegetables

Yes, even fruits and vegetables these days are being processed and sold.  Here are a few examples of processed fruits & vegetables:

  • Canned Fruits

  • Canned Vegetables

  • Frozen Fruits

  • Frozen Vegetables

  • French Fries

  • Ketchup

  • Pie Fillings

  • Jams & Jellies

  • Fruit Juice

  • Vegetable Juice

  • Tomato Soup

  • Tomato Pasta Sauce

  • Potato Chips

  • Corn Chips

  • Dried Fruits

  • Dried Vegetables


Processed Meats

Meat is a healthy part of most diets, but all too often they are processed and packaged to make them more convenient.  Check out these examples of processed meats:

  • Canned Meats (SPAM, Most Tuna Fish, Chicken In A Can, etc)

  • Cured Meats (Lunch meats)

  • Ham

  • Sausage

  • Bacon

  • Some Frozen Meats

  • Gelatin

  • Chicken Nuggets

  • Most Pre-Cooked Meats

  • Cured Meats

  • Bologna


Processed Baked Goods

Baked goods are almost always processed when found in the supermarket.  Occasionally you will find freshly baked options but even those may have processed ingredients so make sure you ask how they were prepared before buying.

  • White Rice

  • Flour

  • Bread

  • Rolls

  • Buns

  • Bagels

  • Bread Sticks

  • Pizza Crusts

  • Taco Shells

  • Muffins

  • Macaroni

  • Pasta

  • Cake (and Cake Mixes)

  • Pie Crusts

  • Cookies

  • Pop Tarts (and similar foods)

  • Doughnuts

  • Pastries


Fast (Convenient) Foods

This is the one category where most people know that the foods are processed.  Despite this, however, they are still extremely popular.

  • Pizza Rolls

  • Microwave Pizza

  • Frozen Dinners

  • Granola Bars (and bagged granola)

  • Almost all Energy Bars

  • Protein Bars

  • Jalapeno Poppers

  • Microwave Tacos

  • Microwave Burritos

  • Raman Noodles

  • Most Canned Soups

  • Roasted & Salted Nuts


Dairy Foods

Dairy is another category where most people dont realise    that these foods are processed.  There are some items in this category that can be part of a healthy diet but keeping the processing to a minimum is a good practice.

  • Cheeses

  • Cheese Foods

  • Milk (In some areas you can get raw milk, which is not processed)

  • Yogurt

  • Kiefer

  • Cream Cheese


Snack Foods

Snack foods are typically going to be heavily processed and should always be avoided completely or at least minimised as much as possible.

  • White Sugar

  • Brown Sugar

  • Powdered Sugar

  • Corn Syrup

  • Rice Syrup

  • Pudding

  • Soft Candies

  • Marshmallows

  • Caramel

  • Honey (You can buy raw honey, which is not processed)

  • Ice Cream

  • Whipped Cream

  • Chocolate

  • Shredded Coconut (You can buy unprocessed coconut in some areas, which is not processed)

  • Sugar Substituted (Equal, Sweet & Low, etc)

  • Maple Syrup

  • Hard Candy


Processed Beverages

Drinks, other than water, are almost always going to be processed in the supermarket. If you want to drink something unprocessed, consider juicing your own fruit at home.

  • Apple Juice

  • Orange Juice

  • Grape Juice

  • Grapefruit Juice

  • Cranberry Juice

  • Juice Flavored Drinks

  • All Soda

  • Instant Breakfasts

  • Flavored Waters

  • Coffee (you can buy raw coffee, which is unprocessed)

  • Tea (You can buy raw tea, which is unprocessed)

 

Oils, Fats, Salts & More

Oils, fats, and other products are typically going to be processed.

  • Cooking Spray

  • Margarine

  • Salad Dressings

  • BBQ Sauce

  • Most Seed Oils

  • Refined Oils

  • Peanut Butter

  • Cashew Butter

  • Mayonnaise

  • Soy Sauce

  • Vegetable Oils


 

 

Beef Recipes


Beef it’s what’s for Dinner, Straight Outta My Kitchen is making a list and checking it twice for some yummy Beef recipes.

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients.

Beef skeletal muscle meat can be cut into roastsshort ribs or steak (filet mignonsirloin steak, rump steakrib steak, rib eye steakhanger steak, etc.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as Sweetbread), the heart, the brain (although forbidden where there is a danger of Bovine Spongiform Encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as Calf Fries, Prairie Oysters, or Rocky Mountain Oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.


Beef Recipe’s

  1. Porterhouse Steak’s & Herb Butter

  2. Chilean Potato Pie (Pastel De Papas)

  3. Classic Meatloaf

 


If you would Like to submit a recipe please go here and fill out the formbutton_submit-recipe


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James Beard – American chef

James Beard – American chef


James Andrews Beard was an American cook, cookbook author, teacher and television personality. Beard was a champion of American cuisine who taught and mentored generations of professional chefs and food enthusiasts. 


Anointed the “Dean of American cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.



In 1940, Beard penned what was then the first major cookbook devoted exclusively to cocktail food, Hors d’Oeuvre & Canapés. In 1942 he followed it up with Cook It Outdoors, the first serious work on outdoor cooking. Beard spent the war years with a brief stint in cryptography, but he primarily served with the United Seamen’s Service, setting up sailors’ canteens in Puerto Rico, Rio de Janeiro, Marseilles, and Panama.


  • Between 1945 and 1955 he wrote several seminal cookbooks (click Here for a complete list). 

  • He contributed articles and columns to Woman’s DayGourmet, and House & Garden

  • Served as a consultant to many restaurateurs and food producers

  • Ran his own restaurant on Nantucket

  • He became the focal point of the entire American food world.


The sheer force of James Beard’s personality and passions have propelled the James Beard Foundation to the forefront of American gastronomy.  While he was alive, James Beard always welcomed students, authors, chefs, and other food and beverage professionals into his home—his kitchen was truly at the heart of America’s burgeoning 20th century food scene.  On November 5, 1986, the James Beard Foundation officially opened the James Beard House “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment,” according to a press release issued that day. Calvin Trillin presided over an opening ceremony that welcomed Jacques Pépin, Judith Jones, Larry Forgione and other culinary world luminaries who had been touched and inspired by Beard.



 

Book’s To Purchase From Amazon

The James Beard Cookbook 

 James Beard’s Theory & Practice of Good Cooking 

 James Beard’s American Cookery 

 Beard on Food 

 The Essential James Beard Cookbook 

 Beard On Bread 

 James Beard’s & Hors D’oeuvre And Canapes 

 James Beard’s Beard On Pasta 


James Beard Link

2017 James Beard Awards announced

James Beard Obituary

About UsJames Beard Foundation

James Beard – Britannica


Regrowing Food


Oh the art of being able to regrow food not only a money saver but also convenient at the same time.  Now for obvious reason’s no you can’t go and plant some bacon and a Bacon Tree and appears a short time later. Then what are some regrow-able food’s you ask? well I’ll show you,  It’s a very simply easy process and doesn’t need a lot of space which is good if you have a yard to use.  Now before we all get excited and buy things we don’t  (or regret buying).  This is a really simple and cheap venture with a great outcome  (free food) All you really need is a vessel of some sorts, water and what ever you are regrowing.



Here is a list of some of the vegetable’s that you are able to regrow

  • Lettuce
  • Pineapple
  • Onions (Green Onions, Yellow Onions, White Onions, Red Onions)
  • Mushrooms
  • Leeks
  • Ginger
  • Garlic
  • Basil
  • Bok Choy
  • Carrots
  • Celery
  • Cilantro
  • Cabbage

Now This 15 item list is just the begin of what you can grow from kitchen scrap’s.  The List is actually pretty impressive 


DIY & Craft’s has a really great article called

25 Foods You Can Re-Grow Yourself from Kitchen Scraps.


Cool Link’s To Check Out



 

Regrowable Food List

The List Of Regrowable Food


Here is a list of 78 food item’s that you are able to grow right in the comfort of your own home.  Now keep in mind that some will be easy to grow while others call for a little more attention then there will be a few that actually take a bit of time and a lot of work.  So with that in mind practise makes perfect if it doesn’t succeed the first round get trying to you get it.


Regrowable Food

  • Ginger 

  •  Potatoes

  • Bean Sprouts 

  • Celery 

  •  Leafy Greens

  •  Lemongrass

  •  Avocado

  • Sweet Potatoes

  •  Garlic

  •  Pineapple

  •  Onions

  • Mushrooms

  • Pumpkins

  • Tomatoes

  • Fennel

  • Peppers

  •  Chestnuts

  •  Lemons

  •  Apples

  • Turnips

  • Basil 

  • Cherries 

  •  Cilantro

  • Peaches 

  • Hazelnuts

  •  Cabbage

  •  Lettuce

  •  Bok Choi

  •  Rosemary 

  • Oranges

  •  Scallions

  • Beets

  • Parsnips 

  • Hot Peppers

  • Links

 


Infographic-food-regrow-fruit-vegetable-garden-plant-1


The-Ultimate-Guide-To-Growing-Tomatoes

Go and Read this great find on tomatoes From the

LoyalGardener