Pure lemon juice, natural maple syrup and cayenne pepper are the ingredients of a lemon juice detox diet. Lemon juice’s natural power is maximize by the Lemon Juice Diet, to create a feeling of fullness, lower blood sugar, provide vitamin C and stimulate the liver for maximum fat-burning. Lemon juice can increase immunity and brain function, fight cholesterol, and fire up the metabolism. This diet plan cleanses the whole body, especially the colon, and assists in losing weight faster. This diet not only helps in weight reduction, but also increases the energy level and gives a glow and softness to the skin.

Lemon Juice Detox Diet Plan for 1 day:

The best day to detox is on Saturday or Sunday, as on that day there is enough time to relax, cooking and eating the food.
Ensure that during the day you must drink at least six to eight glasses of filtered water with added lemon peel. Drink more water or herbal teas, or have a banana with a handful of mixed seeds or a bowl of homemade warm vegetable soup when you feel hungry. Get up at 7.30 in the morning and drink a glass of lemonade. Drink it slightly warm because cold water in the morning can create gas and bloating. Wait for half an hour until you eat breakfast or brush your teeth.

Breakfast:
5 each of blackberries, blueberries, raspberries, strawberries and cherries
1 pear
Organic live yoghurt
1 apple
Handful of raw almonds
Chop up all the fruit, mix with the yoghurt and sprinkle with almonds.

Mid-morning snack:
Drink second glass of lemonade. After 10 minutes have a banana and a handful of sunflower or pumpkin seeds.

Lunch:
Mixed green bean or lentil salad dressed with lemon juice, balsamic vinegar and extra virgin olive oil. Or have a cucumber- and smoked-salmon sandwich on whole wheat bread with cheese and a side of yogurt. Any kinds of beans and lentils, including haricot, butter, red kidney, cannellini, black eye and pinto beans and red, green and brown lentils can be eaten.

Mid-afternoon snack:
Drink third glass of lemonade. Then after ten minutes have cucumber, radish and celery crudités, or a handful of raw unsalted nuts and dried fruit.

Dinner:
Grilled fish with steamed vegetables including onions. Any vegetables fresh or frozen can be eaten. Lemon juice must be sprinkle on the fish before eating. Fish can be substituted with soya beans or tofu and avocado. You can also Stir-fry a selection of vegetables such as spring onions, mushrooms, bamboo shoots and bean sprouts in a little extra virgin olive oil with ginger, lemon juice, garlic and tofu pieces. This will give the body protein and essential fatty acids.

Two hours before bed:
Have a glass of lemonade, this time with warm or hot water.

Recipe of lemonade

Ingredients:

• 8 oz cold Water
• 1 pinch of crushed Pepper or Ginger
• ½ Lemon juice
• 2 tbsp Maple syrup

Method of preparation:

• First of all take 4 oz of cold water in a glass.
• Then add lemon juice to it. Leave out the pulp and the seeds.
• Add the maple syrup, crushed pepper or ground ginger to it.
• Stir it nicely with the spoon.
• Add the remaining 4oz of drinking water and again stir nicely.
• Lemonade is ready to drink.

Dangers of Lemon juice detox diet plan:

Saggy skin:
The skin can lose elasticity due to rapid weight loss and it may need medical enrichment to fix this trouble.

Loss of energy and sickness:
Body tiredness and also weaken the immune system are experienced due to lack of vitamins and nutrients.

Liquid bowel movements:
Our body balance can be upset by this type of diet and cause disagreeable consequences such as anal leakage.

Loss of important nutrients and vitamin deficiencies:
Even the lemons provide vitamin C; we need more vitamins to maintain a healthy lifestyle.

Starvation:
Using the ‘detox drink’ as a meal substitute and reducing the caloric intake to dangerously low numbers can induce unhealthy conditions for the body.

Muscle loss:
Due to the lack of protein and carbohydrates instead of losing fat, we actually lose muscle tissue.

Post-diet weight gain:
This type of ‘crash diet’ will inevitably lead to weight gain once return to a normal diet.

Benefits of Lemon juice detox diet plan:

• Great reduction of weight for overweight people.
• It improves the circulation of the body.
• It flushes toxins from the body very rapidly.
• It increases the energy of the body.
• It helps in better digestion.
• It helps in clear skin and eyes.
• It also strengthens the hair and nails.

Tips and warning:

• If available use organic ingredients.
• Do not substitute any of the ingredients of lemonade.
• For convenience and best taste, squeeze daily amount of lemons once in the morning and keep in an airtight jar in the refrigerator.
• Use ice cold water when blending the lemon detox drink; this will enhance its detoxifying effect.
• During the week following the lemon detox diet program take pro-biotic supplements.
• If you are feeling lightheaded or dizzy, sit down immediately.
• Do not do the lemon detox diet if you are pregnant, nursing, recovering from a serious illness or surgery, or under abnormally high levels of stress.
• If you are fasting for the first time, work slowly for the first 7 days. Try fasting for a single day at first and then go for two days fasting the next week.
• Take as much rest as possible. The process of detoxing removes toxins that are lying deep within your body. When these toxins leave your system, you may feel headaches.

Video of Master Cleanse – Day 7 (Lemonade Diet) from YouTube:

The first ice cream soda recipe came in to existence accidently at the Philadelphia Exposition in October of 1874. After that, Robert M. Green invented the familiar ice cream soda. “Cream soda” was called as very well liked by soda fountain regulars, it became related with the first ice cream soda recipes. Plain soda water, flavored syrup, a small amount of cream or milk, and ice cream are the required ingredients for ice cream soda recipe.

Ice Cream Soda Recipe:

Ingredients:

• Whipped cream
• Maraschino cherry
• Half & Half
• Club soda or seltzer water (cold)
• 2 shots or pumps chocolate syrup or fruit-flavored syrup
• 2 scoops of vanilla or chocolate ice cream

Preparation:

• Add small amount of soda water and syrup in a tall glass 20 to 22 oz and stir well.
• Then, add 1 shot of half & half and mix lightly.
• Add 2 scoops of vanilla ice cream, (or chocolate if making a Chocolate Ice Cream Soda). Fill the glass with soda water leaving 1/2 inch from top.
• Finally, top it with a cherry, whipped cream and a long straw.

Strawberry Ice Cream Soda with Cream Soda:

Ingredients:

• 3/4 cup cold cream soda
• Whipped cream
• Strawberry halves for garnish, if desired
• 1/4 cup frozen strawberries in syrup, thawed
• 3/4 cup strawberry ice cream (3 small scoops)

Preparation:

• Squash strawberries until well blended with the syrup.
• Mix together strawberry syrup, 1 small scoop (about 1/4 cup) of ice cream, and about 2 tablespoons of cream soda in the bottom of a tall glass (14 to 16 ounces).
• Then, add remaining 2 scoops of ice cream.
• Finally, fill glass with enough soda and top with whipped cream and a strawberry half if desired.

Orange Ice Cream Soda:

Ingredients:

• 1 cup chilled cream soda
• 4 cups orange juice
• 4 scoops vanilla ice cream

Preparation:

• First divide 1 cup of orange juice into each of 4 glasses.
• Then, garnish with a scoop of vanilla ice cream.
• Finally, fill it with 1/4 cup cream soda.

Variations in Ice Cream Sodas:

Bodacious Black and White Ice Cream Soda:

Add some Kahlua and some butterscotch schnapps.

• French vanilla ice cream
• Seltzer
• Chocolate syrup

Strawberry Soda Ice Cream Soda:

• Seltzer
• Vanilla or strawberry ice cream
• 1/4 cup strawberry syrup
• A splash of milk

Black and White Ice Cream Soda:

Add some instant coffee and make it a mocha ice cream soda.

• Vanilla ice cream
• Chocolate syrup
• Seltzer

Canary Island Special Ice Cream Soda:

• Chocolate ice cream
• Seltzer
• Vanilla syrup

Black Cow:

• Vanilla ice cream
• Root beer soda

Brown Cow:

• 1 tablespoon chocolate syrup
• Vanilla ice cream
• Coca cola soda

Ice Cream recipes: How to Make Ice Cream Soda video from Youtube:

How to Make an Ice Cream Soda video from Youtube:

An apple crumble is a dish of British origin. It contains stewed fruit topped with a flaky mixture of fat, flour, and sugar. It is baked in an oven until the topping is crisp. It is often served with custard, cream or ice cream as a hearty, warm dessert after a meal. The dish was also popular due to its simplicity, as it allowed women more time to do other tasks. Blueberries can substitute for the apples, as the flavors will work well with blueberries also. Crisps can be made with any firm, sweet fruit, peaches, pears, apricots. But here are some interesting recipes of apple crisps.

Apple Crumble with Oatmeal Topping Recipe:

Ingredients:

• 4 apples
• 1 tablespoon cinnamon
• 1/2 cup unsweetened applesauce
• 4 tablespoons splenda brown sugar blend
• 1/4 cup splenda
• 1 cup old fashioned oats
• 1 tablespoon whole wheat flour

Method of preparation:

• First of all core and slice apples finely.
• After that sprinkle cinnamon, splenda, flour, brown sugar splenda and 2 tablespoons of applesauce over apples and mix.
• Then take a separate bowl.
• Mix together oats, cinnamon, applesauce and brown sugar splenda.
• Cover apple slices with oat mixture.
• Bake it for about 40 minutes at 350 degrees.
• Finally serve with vanilla frozen yogurt or light whipped cream.

Vegan Oatmeal and Apple Crumble:

Ingredients:

• 4 medium apples, peeled and chopped
• 1 tbsp maple syrup
• 3 tbsp sugar
• 3 tbsp lemon zest
• 3 – 4 tbsp water
• 1 1/2 cups oatmeal
• 1/3 cup sugar
• 1/4 tsp salt
• 1/4 cup melted margarine
• 1/4 tsp baking soda

Method of preparation:

• First of all pre-heat the oven to 350 degrees.
• Lightly grease a baking pan.
• After that in a large skillet, cook the apples with 3 tablespoons of sugar, the maple syrup and water over medium heat for a few minutes until the water is gone.
• Sprinkle it with lemon zest and set aside.
• Then mix 1/3 cup of sugar, baking soda, oatmeal and salt in a bowl.
• Add the melted margarine and stir to mix.
• Spread half of the oatmeal mixture to form a layer in the bottom of the baking pan.
• Add the cooked apples and the rest of the oatmeal mixture on top.
• Bake for 35 minutes.

Low-Fat Healthy Apple Crumble:

Ingredients:

• 2 apples, peeled, cored and sliced
• 1 cup bran flakes
• 1 cup rolled oats
• 3 tbsp apple juice
• 1 cup milk
• 2 tbsp sweetener
• 1 tsp cinnamon
• 1/4 cup raisins
• a handful of walnuts or pistachios, coarsely chopped

Method of preparation:

• First of all mix oats and milk in a mixing bowl.
• Then cover and let stand about 30 minutes.
• Add bran flakes and raisins, let stand 10 more minutes.
• Preheat oven to 190°C.
• After that, add sweetener, cinnamon, walnuts or pistachios.
• Arrange the sliced apples into a lightly greased baking pan.
• Pour the apple juice over the apples and cover with the prepared mixture.
• Bake about 15 – 20 minutes.

Health benefits of oatmeal:

• Oats are a good source of nutrients such as vitamin E, zinc, selenium, copper, iron, manganese and magnesium.
• It contains a soluble fiber known as betaglucan that helps to reduce the amount of bad cholesterol in the blood stream.
• That fiber in oatmeal also helps with weight loss.
• Oatmeal helps to lower the risks of cancer.
• Oatmeal has plenty of vitamin B, which is important for the brain and nervous system to function properly.
• Regular consumption of oats helps keep bones strong and reduces the risk of osteoporosis as it is rich in calcium, phosphorus and magnesium.
• Oatmeal bath helps heal dry & flaky skin, eczema and other skin conditions. Skin rashes and insect bites are also healed with mashed oats. Oatmeal scrubs exfoliate your skin and are very beneficial to oily skin.
• A mixture of oats, milk and honey reduces stress in the morning and boosts concentration.

Health benefits of other ingredients:

• Apples being rich in fiber help in digestion. Regular consumption of it prevents constipation and stomach disorders.
• Apples are useful in treating anemia as it is rich in iron.
• Apples are known to remove weakness and add vigour and vitality of weak people.
• Apples help in cleaning teeth and gum. It reduces the incidence of cavities in teeth.
• Apple lowers the level of cholesterol and hence it is beneficial for the heart.
• Apples are believed to make the eyes strong and improve eye-sight. It also helps in treating night blindness.
• 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
• Cinnamon is beneficial for people with type 2 diabetes.
• Cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
• Cinnamon has an anti-clotting effect on the blood.
• Cinnamon powder mixed with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
• Smelling cinnamon boosts cognitive function and memory.
• Cinnamon fights the E. coli bacteria in unpasteurized juices.
• Cinnamon is a great source of manganese, fiber, iron, and calcium.

Seaweed salad is a traditional Asian dish and generally it is made up of wakame seaweed, united with rice vinegar, garlic, scallions, apple, cilantro, soy sauce, ginger, sesame seeds, sesame oil and sugar. Seaweed assists you to shed fat, while ginger helps to your digestive system and garlic provides benefits to your immune system. Before taking a look at the seaweed salad recipes, let us take a look at the health benefits of seaweed salads.

Health benefits of Seaweed salad:

Reduces Fat:

Seaweed is the main ingredient of seaweed salad, which has been proven to help you lose weight. According to a study published in the journal “Biochemical and Biophysical Research Communication” in 2005, seaweed works by decreasing fat accumulation. The study found that wakame seaweed, like all brown seaweeds, contains a compound called fucoxanthin. Fucoxanthin was the active compound in seaweed that reduced animals’ weights by up to 10 percent according to the study’s authors.

Aids in Digestion:

Ginger is the seaweed salad staple. It has been used in traditional Asian medicines to help with digestion and stomach issues. Ginger is used in holisitc remedies and has gained popularity in the mainstream largely because of its health benefits. Also, ginger is used to relieve mild upset stomach, and is given to patients who are nauseated or vomiting due to pregnancy or chemotherapy.

Reduces Chronic Disease Risk:

Another beneficial ingredient that present in seaweed salad is apple. Apples are rich source of healthy chemicals called phytochemicals. Phytochemicals in apples have many health benefits. They may decrease the risks of developing chronic diseases such as cancer, heart disease and diabetes. The phytochemicals in apples have been found to act as strong antioxidants by eliminating dangerous free radicals from your body. They also act as cancer cell inhibitors by stopping the growth of cancer cells.

Boosts Immune System:

Garlic has long been used in traditional medicines to cure and prevent illness. Primarily, it helps with illnesses by regulating your immune system. It boosts your immune system by helping your body to remove dangerous free radicals and heavy-metal intoxication.

Other health benefits:

• Seaweeds can certainly help slow down the process of aging.
• Seaweed salads are believed as appetizers or healthy snacks.
• Kelp, wakame, arame, nori, lava and dulse are commonly used seaweeds to make Japanese salads and seaweeds are also added to soups, stews and other dishes.
• The main ingredient of a seaweed salad is usually wakame, which has plenty of calcium, iron, niacin, and thiamine.

Seaweed Salad Calories:

A typical serving size, 2 ounces, of seaweed salad has about 70 calories, 50 milligrams of calcium, 10 grams of carbohydrates, 4 grams of fat, 1 gram of protein. Eaten in restraint, seaweed salad can be enjoyed without breaking the calorie bank. Here is a list of different seaweed salads and the respective seaweed salad calorie count.

• Japanese seaweed salad calories, (Hissho Sushi), 56 gm: 70 calories
• Calories in seaweed salad, wakame, 201.8 gm: 216 calories
• Calories in kale with seaweed sesame salad, 57 gm: 49 calories
• Calories in seaweed salad, Whole Foods, 1 serving, 1/4th pound: 35 calories
• Calories in seaweed salad, (Ukrop’s Hissho Sushi), 113 gm: 141 calories

Seaweed Salad Recipes:

Seaweed Salad Recipe 1:

Ingredients:

• Dried arame seaweed – 1/2 cup (soak seaweed in warm water to cover for 15 minutes – rinse, drain and chop)
• Fresh mushrooms – 1 cup diced
• Fresh ginger – 1 tsp grated
• red cabbage – 1 cup shredded
• Tamari or low sodium soy sauce – 2 tbsp
• Toasted sesame oil – 1 tbsp
• Sesame seeds for garnish
• carrots – 1 cup shredded

Method of preparation:

• Mix all the salad recipe ingredients (reserving the sesame seeds for garnish) in a large bowl and toss well to coat.
• Let the seaweed salad to marinate for at least an hour. So, the seaweed and the vegetables absorb the ginger, tamari and oil. This will provide the salad a nice deep flavor.

Seaweed Salad Recipe 2:

Ingredients:

• 1 teaspoon sugar
• 2 tablespoons sesame oil
• 2 scallions, thinly sliced
• 3/8 oz dried dried wakame
• 3 tablespoons light soy sauce
• 1 teaspoon finely grated ginger
• 1 tablespoon toasted sesame seeds
• 3 tablespoons rice vinegar (without seasoning)

Method of preparation:

• Soak dried wakame in warm water for about 5-8 minutes. Then drain them and put in a bowl of water. Rapidly remove and thrust into cold water
• Combine vinegar, sesame oil, sugar, soy sauce, and ginger in a bowl until sugar is dissolved.
• Then mix wakame and dressing.
• Shake over with toasted sesame seeds and scallions.
• Before serving, chill in fridge.

Seaweed Salad Recipe 3:

Ingredients:

• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 to taste red pepper flakes
• 1 ( 3/4 ounce) dried wakame seaweed (whole or cut)
• 3 tablespoons rice vinegar (not seasoned)
• 3 tablespoons soy sauce
• 2 scallions, thinly sliced
• 1/4 cup shredded carrots
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon finely grated ginger
• 1/2 teaspoon minced garlic

Method of preparation:

• Soak seaweed in warm water for about 5 minutes with covering. Drain and wash then squeeze out excess of water from it.
• If wakame is uncut, then cut into 1/2-inch-wide strips.
• In a bowl, stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic until sugar is dissolved.
• Finally, add seaweed, scallions, carrots, and cilantro, tossing to combine well.
• At last, sprinkle the salad with sesame seeds.

Catfish has no connective tissue; therefore it tender easily. Catfish may be baked, broiled, steamed, poached, or prepared in a number of other creative ways. Some catfish have an earthy flavor. To draw out this taste, soak skinned or filleted catfish in salted water in the refrigerator overnight. The key to cooking catfish is to preserve the delicate flavor of this fish. Catfish has a short cooking time and if cooked too long, it will dry out, shrink and lose its flavor. Catfish is done when it flakes easily with a fork.

Probably the most distinctive trait of catfish, with its absence of fishy odor or taste, is its versatility. It can be used in any recipe calling for a white flesh fish and is often used as a substitute for chicken. The following catfish recipes will help you to add variety to your meals.

Herbed Grilled Catfish

Ingredients:

• 1 tablespoon paprika
• 2 teaspoons oregano
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 teaspoons thyme
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 8 catfish fillets

Method of preparation:

• First of all combine all the 7 ingredients mentioned above and sprinkle evenly on both sides of the fish. After that, place it in a grill basket coated with cooking spray.
• Grill fillets over medium-high heat about 4 minutes on each side or until fish flakes easily.
• At last garnish it with fresh oregano and thyme sprigs if desired.
• Serve immediately.

Sweet and Spicy Grilled Catfish Recipe

Ingredients:

• Ketchup 1/3cup
• Salt 1ts
• Brown Sugar 1tbsp
• Minced Garlic 2cloves
• Finely Chopped Fresh Basil 2tsp
• Red Wine Vinegar 4tbsp
• Horseradish 3tbsp
• Black Pepper 1/4tsp
• Catfish fillets (2-3)

Method of preparation:

• Take a shallow dish, place catfish in the dish.
• After that, take a bowl, mix together the sauce ingredients and then pour it over the catfish fillets.
• Then cover the bowl and keep it to marinate in the refrigerator for about 30 to 45 minutes.
• Now take out the fillets from the dish and then discard the marinade.
• Preheat the grill for the medium high heat.
• Now place the fillets on the grill and cook them for 10 to 12 minutes, turning the fillets once while cooking.
• When the fish gets cooked or easily flakes with fork then remove the fillets from the heat.
• And serve them.

Baked Blackened Catfish

Ingredients:

• 6-8 catfish fillets, thinly sliced
• 2 tablespoons butter, melted
• 1 teaspoon crushed dried thyme leaves
• 2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup Italian salad dressing
• olive oil

Method of preparation:

• First of all preheat the oven to 350 degrees.
• Grease your baking dish lightly with olive oil.
• After that, rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
• Make your seasoning mixture by mixing lemon pepper, cayenne pepper, paprika, black pepper, crushed dried thyme leaves, onion powder, salt and garlic powder in a small bowl.
• Then brush the melted butter lightly over one side of catfish fillets and sprinkle with blackened seasoning mix.
• Replicate the process for other side.
• Be sure too completely coat each fillet.
• Then heat iron cast skillet over medium-high heat very hot.
• Pour leftover butter into your skillet.
• Carefully place the catfish fillets into the skillet and cook for 2 minutes on both sides until slightly blackened.
• Remove it from skillet and arrange in lightly greased baking dish.
• Coat the top of each fillet with the Italian salad dressing.
• Bake for about 30 minutes until the fish easily flakes with a fork.
• Serve finished fillets over a bed of white steamed rice with your favorite salad and a baked potato.

Video of My Brother’s Crawfish Part 1: How to prepare Blackened Catfish from YouTube.

It is a German national dish consisting of hot pork sausage cut into slices and seasoned with curry sauce and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. It is usually served with French fries or bread rolls. Sometimes currywurst is sold in food booth with a machine that will slice and spice with sausage. It is also sold as a supermarket-shelf product to prepare at home.

Curry Sauce for Currywurst

Ingredients:

• 1 cup water
• 2 Tablespoons finely minced onion
• 1 Tablespoon margarine or oil
• 1/2 to 1 tablespoon sweet Hungarian paprika
• 2-4 Tablespoons good quality curry powder
• 2 cups good quality ketchup

Method of preparation:

• First of all, sauté the onion in the oil until it is transparent.
• After that, add paprika and curry powder to onions and quickly sauté it just to bring out the flavor.
• Then add the ketchup and water.
• Boil uncovered until the sauce is thick.
• Taste and adjust seasonings if desired.
• Serve over Bratwurst with an extra sprinkling of curry powder.

German Sausage with Curry Catchup – Currywurst

Ingredients:

• 1/2 c. chopped onion
• 2 tsp. oil
• 1/2 cup chopped apple
• Water to thin tomato paste
• 1 clove garlic finely chopped
• 1 six-ounce can tomato paste
• 1/4 tsp. ground allspice
• 2 T. honey
• 1/4 cup vinegar
• 1 bay leaf
• 3-5 tsp. curry powder
• 1-2 tsp. freshly grated ginger
• Freshly ground pepper, to taste

Method of preparation:

• First of all, sauté the onion and apple in oil until onion is transparent.
• After that, add the garlic and cook stirring, for about 1 minute.
• Pour 1/2 cup water and deglaze the pan.
• Add honey, tomato paste and all the spices.
• Boil it for 1/2 hour or longer, adding water to reach desired consistency.
• Remove bay leaf and blend with an immersion blender for smooth sauce, or leave chunky if desired.
• Serve warm over your choice of sausage which has been grilled and sliced into one inch bites or scored on a diagonal and grilled and then sliced.

Currywurst

Ingredients:

• 1 teaspoon canola oil
• 1 clove garlic, peeled and minced
• 1 shallot, peeled and minced
• 1 teaspoon sweet or hot paprika
• 2 tablespoon curry powder
• 1/4 cup ketchup
• 1 medium tomato, chopped
• 1/4 cup water
• 4 whole wheat hot dog buns
• 4 turkey sausages

Method of preparation:

• Heat the oil in a small saucepan over medium heat.
• Then add the shallot and garlic and cook 1 to 2 minutes, until they begin to soften.
• Add the curry and the paprika, cook 1 minute more until fragrant.
• Add the tomatoes, ketchup and water.
• Bring to a slow simmer and cook 8 to 10 minutes until the tomatoes have softened and the sauce is thick.
• Cook the sausage according to package directions and toast the buns.
• Place one sausage i each bun and top with 1/4 of the sauce.
• Serve immediately.

Almond milk is a healthy and nutritious alternative to cow’s milk which has proven to be extremely beneficial for those who lactose intolerant. It is an extract of protein rich almonds and loaded with vitamins, minerals and antioxidants. It is a great for those who have lactose intolerance and those who are on a strictly vegan diet. Also, it has a pleasant almost neutral taste which makes it perfect for milkshakes. Commercially, almond milk is available in a variety of flavors like chocolate, vanilla and plain.

Nutrition Facts of Almond Milk:

• Almond milk is good source of magnesium. It can help to break down the food into energy. It can also help in the functioning of the parathyroid glands, which produce hormones that are known to be good for bone health.
• Also, almond milk is loaded with manganese, selenium and Vitamin E. Vitamin E is an antioxidant that protects the cell membranes. Selenium is good for our immune system; it helps in reproduction, and in the metabolism of thyroid. It also prevents cell damage as well as tissue damage.
• It is packed with unsaturated fat, which means that it can reduce the risk of heart disease.
• As almonds are rich in protein, they help the body with growth and repair. It is also a great way to boost your daily carbohydrate intake. An ounce of this nut can provide the body with about 12% of its protein needs.
• Almond skins are a good source of flavonoids, which are good for cardiovascular health. They can protect your heart from various heart diseases.
• Manganese can activate the enzymes in the body. Manganese and phosphorous can keep teeth and bones healthy.
• Almonds are rich source of potassium which can help to improve heart function and to maintain normal blood pressure.
• Almonds milk does not contain cholesterol and saturated fats. It has high levels of vitamin E and unsaturated fats.
• Almond milk has zero fiber.
• 8 oz (237ml) of almond milk contains 70 calories, 2gm protein, 10gm carbohydrates and 2.5 gm fat: 2.5g

Almond Milk Recipe:

Ingredients:

• Raw almonds, 1½ cups
• Filtered water, 4 cups

Preparation:

For minimum six to eight hours, soak almonds in water. Then, drain the water and blend the almond with 4 cups of water until it reaches milk like consistency. After that, strain the mixture to remove almond skin and granules. You can store almond milk in an air-tight jar in the refrigerator for four to five days. If you want it to be sweeter, then you can blend it with a few soaked dates as well.

Benefits of Almond Milk:

Lactose Free:

One of the major health benefits of almond milk is that it is lactose free. Lactose is a type of sugar which is present in cow’s milk. When lactose intolerant patient drinks milk, it causes abdominal discomfort, bloating and diarrhea. If you suffer any of such symptoms after consuming milk products, almond milk can give you the chance to enjoy the taste of milk symptom free. Almond milk is an extract of almonds, a nut. As these nuts are plant derived and lactose free, they can be easily substituted everywhere where one might use cow’s milk which makes this one of the most important almond milk benefits.

Nutritionally Rich:

Almonds are rich source of protein, and full of vitamin E, magnesium, selenium, manganese, zinc, potassium, fiber, iron, phosphorus and calcium. Most commercial almond milk preparations are fortified with additional calcium. Almond skins are also a rich source of heart healthy flavonoids which help to protect the heart. Studies have shown that almond milk helps to lower LDL cholesterol and protect the heart against heart disease and cholesterol. Additionally, they are good source of vitamin E, ensure powerful antioxidants in the body. High levels of Antioxidants inhibit the growth of free radicals that are responsible for cancer. Low in calories and no cholesterol and saturated fats makes this nut milk beverage very healthy and good for those people who are trying to lose weight.

Homemade and Pure:

You can easily extract the milk at home without much effort. Also, you can store it without using preservatives and additives. It would be right to say that consuming almond milk means to consume health, 100 percent.

Antibiotic and growth hormone free:

People are increasingly worried about the injections of antibiotics and growth hormone that are given to cows to boost milk production. Studies have already been proved that these antibiotics and growth hormones lead to allergic reactions and toxic side effects, some as bad as certain types of cancers. In addition, antibiotic usage in milk cows contributes to the problem of antibiotic resistance which has become a worldwide problem. Growth hormone in the milk supply is considered to increase levels of IGF-1 in humans which can promote the growth of certain cancers. Almond milk is completely free of these harmful additives.

Low in Calories:

Almond milk is low in calories and carbohydrates. So, it is very advantageous for those trying to lose weight. According to Discovery Health, one serving of unsweetened almond milk has 40 calories and one glass of sweetened almond milk has 70 calories.

Side Effects of Almond Milk:

Almond milk has endless praises but few side effects are also there, including high amounts of sugar and the status as a goitrogenic food.

Thyroid:

Almond nuts are goitrogenic food, means they contain chemicals that can harm thyroid gland. Almonds can cause the thyroid to expand when consumed on a large level, and so cause goiters to form because one of the prevalent chemicals found in goitrogens blocks the intake of iodine. Though goitrogenic foods are harmful in large consumption but at the same time they are healthy and beneficial to the human immune system. Almond milk contains levels of goitrogenic toxins produced from almonds and so people who are at risk of low thyroid function should avoid consuming this. Daily drinking of moderate amount of almond milk will have no negative side effects to the thyroid for people who have healthy thyroid function.

For Babies:

It is trend in people to replace cow’s milk with soy milk in baby’s bottle. However, the replacement with almond milk is equally dangerous as it is not an adequate source of nutrition for a baby. The baby will suffer from malnutrition and likely develop health complications for life if either breast milk or formula is replaced with almond milk.

Sweetness:

Almond milk has higher percentage of sugar as compared to cow’s milk which is one of the most obvious disadvantages of it. Naturally, almond milk does not contain sugar but most manufacturers add sugar to it during processing to improve the taste. Most commercial almond milks contain about 20 grams of sugar per serving. Luckily, now unsweetened brands of almond milk are on the market which contain as little as 1 gram of carbohydrate per serving.

How to make almond milk video from Youtube:

Lamb is richly flavored and red in color. It is a good source of protein and vitamin B. If you prefer a mild flavor choose foreleg shanks. If you prefer a stronger flavor opt for rear leg shanks. Lamb can be braised or slow cooked in wine, broth or water. You can braise them in the oven if you do not have a slow cooker.

Lamb shanks are not very gentle and require slow braising. The crock pot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine and tomatoes. To reduce the fat, refrigerate overnight, scratch the congealed fat, and reheat before serving. The garlic cloves are exceptionally mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the Crockpot.

Ingredients:

• 4 lamb shanks
• 1 sweet onion, sliced and separated into rings
• 1 tsp kosher salt
• 1 tsp olive oil
• 1 tsp Worcestershire sauce
• 10 whole, peeled garlic cloves, large ones cut in half
• Freshly ground black pepper
• 1 cup red wine
• 8 ounces mushrooms, brushed clean, large ones cut in half
• 1/2 cup strong beef broth
• 1 can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 small bay leaf, broken in half
• 4 sprigs fresh thyme
• 1 tsp ground allspice

Method of preparation:

• First of all spread sliced and alienated onion rings on bottom of Crockpot.
• After that, rub lamb shanks with Worcestershire sauce.
• Then sprinkle all over with salt and pepper.
• Heat a pan over medium-high heat.
• Add olive oil and brown the lamb shanks.
• Then place browned lamb shanks, along with any browned bits from the pan, in the slow cooker crock on top of the onions and top with garlic and mushrooms.
• Take a bowl mix red wine, tomatoes, basil, oregano, beef broth, thyme, bay leaf and allspice.
• Pour the mixture over the vegetables and lamb shanks.
• Cook on low until it tender.
• Taste and adjust seasoning, if necessary.
• Serve with pan juices and vegetables.

Lamb Shanks with Garlic and Herbs

Ingredients:

• 6 1-pound lamb shanks
• 10 garlic cloves, peeled
• 1/2 tsp pepper
• 1 tsp salt
• 1 sprig fresh thyme
• 1 large onion, chopped
• 1/4 cup dry white wine
• 1 sprig fresh rosemary
• 1/2 cup diced tomatoes in juice
• 1 14.5 oz can low-sodium beef broth
• 3 T Thicken Thin not/Starch thickener
• 1/4 cup chopped fresh parsley

Method of preparation:

• First, flavor lamb with salt and pepper.
• After that, arrange in larger slow cooker with meaty ends down.
• Add garlic, thyme, rosemary, vermouth, onion, tomatoes and broth, the bone end of the shanks should be exposed slightly above the liquid.
• Cover and cook until lamb is very tender.
• Transfer lamb to a serving platter and cover.
• Remove and discard herb sprigs, remove garlic and mash with a fork, then return to broth.
• Skim excess fat from broth and whisk in thickener until smooth.
• Pour over lamb.
• Serve, it sprinkled with parsley.

Slow Cooker Lamb Shanks Milanaise Recipe

Ingredients:

• 4 lamb shanks
• 2 tablespoons butter or oil
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon paprika
• 2 tablespoons flour
• 1 cup dry white wine
• 4 heads (not cloves) garlic
• 1 small lemon

Method of preparation:

• First of all trim excess fat from the shanks.
• Combine paprika, flour, salt and pepper and roll shanks in this mixture.
• Melt butter in large pan over medium heat.
• When hot, brown shanks, don’t be hurry in this step; it’s important to producing a rich flavor.
• Put browned meat in slow cooker.
• Add wine to browning pan and scratch up any browned bits in the pan.
• Pour over meat.
• Remove loose papery covering from the garlic heads, taking care to keep heads intact.
• Trim off any roots and cut about 1/3 inch from the top of each head to expose individual cloves. Tuck garlic in among meat chunks.
• Remove zest and squeeze juice from lemon, spread it over the meat.
• Cover and cook till it tender.
• To serve, put meat and garlic on serving plate. Pour off juice into a narrow jar or glass and skim off the fat that rises to the surface. Pass sauce with meat and garlic.

One of the main meals that vegetarians like to enjoy is salads. The trouble that most vegetarians will experience is difficulty in meeting their protein needs, if they are on a largely plant based diet and don’t regularly consume lentils. Vegetarians can comfort by knowing that they can easily add tofu to their salads to increase the protein and nutritional content, also great taste. Tofu salad is an interesting mix of vegetables and tofu.

Basically Tofu is off-white colored rectangular blocks prepared from the curd of soya bean milk. Tofu is low in calories and help in controlling cholesterol levels and dipping the risk of heart disease. It is also rich in calcium that helps in preventing the bone loss, especially during menopause. Additionally, it is considered to be a substitute for meat. A low-calorie tofu salad is a good choice for a snack for those people who are in the hunt for weight loss.

Oriental Pasta Salad with Honey Sesame Baked Tofu

Ingredients: (Serving for 4 people).

• 4 cups cooked pasta
• 1/2 cup red bell peppers, small dice
• 1/4 cup carrots, small dice
• 1/4 cup green onion, sliced
• 1 tablespoon red onions, finely chopped
• 2 tablespoons basil leaves, thinly sliced
• 1/2 teaspoon Salt
• 1/4 teaspoon white pepper
• 1/3 cup prepared Tamari Sesame Dressing
• 12 ounces honey sesame baked tofu, grilled, ¼ thick slice
• 4 teaspoons toasted sesame seeds

Method of preparation:

• Take a big bowl mix pasta, basil, carrots, peppers, onions, salt, pepper and dressing.
• After that, toss it with tofu.
• Place lettuce leaf on each of 4 plates.
• Then, top the lettuce with pasta tofu salad.
• Finally garnish it with sesame seeds.

Nutritional value per serving:
Total Fat 6 g, Calories 420, Cholesterol 0 g, Carbohydrates 58 g, Protein 34 g, Soy protein 25 g, Saturated fat 1 g and Sodium 900 mg.

Tofu pasta salad

Ingredients (servings for 6-8 people):

• 8ounces rotelle tricolored corkscrew pasta
• ½ pound asparagus, trimmed and cut into 2-inch pieces
• 8 ounce extra firm tofu, rinsed & drained on paper towels and cut it into ½-inch cubes
• 2 medium tomatoes, seeded and diced
• ½ pound sliced mushrooms
• 1 cup walnut pieces (not chopped)
• ¼ cup olive oil
• 1/3 cup balsamic vinegar
• 1 (1 ounce) envelope Italian salad dressing mix

Method of preparation:

• First of all cook the pasta according to the instructions given on the package.
• After that, drain and rinse it under the cold running water and drain again.
• Keep it aside in a large serving bowl.
• Take a medium saucepan and boil the water.
• Then, cook the asparagus pieces about 3 to 4 minutes.
• Drain, rinse under cold running water and drain again.
• Transfer it to the bowl with the pasta.
• Thereafter add tofu, tomatoes, mushrooms and walnut pieces.
• Take a small bowl, mix olive oil, vinegar and dressing mix.
• Pour the dressing over the salad and mix it well.
• Serve it at room temperature or chilled.

Nutritional Value per serving:
Fat 23g, Saturated Fat 2g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 20g, Dietary Fiber 3g, Protein 13g, Vitamin A 541 units, Vitamin C 15 units, Calcium 66 units and Iron 3 unit.

Tarragon Pasta Salad with Roasted Asparagus and Baked Tofu

Ingredients (for serving 4 people):

• 8 oz rotini pasta
• 1/4C plus 1 tbs olive oil
• 1 lb thin asparagus, bottoms trimmed
• Salt and pepper
• 2 tbs fresh lemon juice
• Cayenne, to taste
• 1/2 medium yellow bell pepper, seeded and chopped
• 2 shallots, milled
• 1 large, ripe yellow tomato, seeded and diced
• 8 oz baked tofu, cut into small cube
• 2 tbs minced fresh tarragon leaves

Method of preparation:

• Cook the pasta according to the instructions given on the package.
• Drain and rinse under the running cold water.
• Transfer it in a large bowl and toss with 1 tsp of the olive oil and set aside.
• Preheat the oven to 425 degrees.
• Place the asparagus on a lightly oiled baking sheet, season with salt and pepper to taste and drizzle it with 1 tsp of the olive oil.
• Roast until soft and lightly browned, about 10 minutes and set aside and cool
• Take a small bowl, mix lemon juice, salt and cayenne to taste.
• Whisk in the remaining olive oil until well blended and pour over the pasta.
• Add the bell pepper, shallots, tomato, tofu and tarragon, toss to mix it well.
• Divide among 4 individual plates and top with the asparagus and serve immediately.

Caramel Popcorn Balls:

Ingredients:

• 10 cups of popcorn
• 1 tablespoon of butter
• 1 tablespoon water
• 1/2 bag of Kraft caramel pieces (about 25 – 30)
• A dash of salt
• extra butter for greasing up hands

Directions

Take a large bowl, place the popcorn in it. Take a medium saucepan, place caramel pieces, butter, water, salt and put it over a medium-high heat, and melt the caramel. Mix it continually with a silicone spatula to keep it from burning on the bottom of the pan. Slowly put the melted caramel mixture into the bowl with the use of two large forks, keep tossing the popcorn like a salad. When the caramel has been incorporated into the popcorn, take a large piece of butter and rub it all over your hands to make them nice and buttery.

Now you are allowed to shape the balls without the popcorn sticking to your hands. It also adds a nice coating of butter to the popcorn that adds tremendously to the flavor, but is not enough to make them greasy. Pick up a handful of the popcorn mixture and shape it into a ball. Press lightly to shape them into spheres. You should have plenty of time to do this before all the popcorn cools, as when warm it will shape easily, but if you leave it to cool first, you will have a tough time shaping it into balls. Now this recipe is ready to eat, serve and enjoy it.

Caramel Graham Popcorn Balls:

Ingredients:

• 32 Kraft Caramels
• 2 qt. (8 cups) popped popcorn
• 2 Tbsp. Water
• 2 Tbsp. Multi-colored sprinkles
• 16 Honey Maid Honey Grahams, coarsely broken (about 2 cups pieces)

Method:

Take a saucepan, place caramels in it. Add water and cook on low heat until caramels are completely melted, mix it occasionally. Take a large bowl, Mix popcorn with graham pieces and sprinkle in it. Drizzle with caramel mixture; toss to coat. Cool slightly. Take mixture and shape popcorn mixture evenly into 12 balls. Cool completely. Wrap in colored plastic wrap; tie closed with ribbon. Store it at room temperature up to 1 week.

Classic Molasses Popcorn Balls Recipe:

Ingredients:

• 1 C. granulated sugar
• 1/4 C. molasses
• 2 tbsp. butter
• 3/4 C. light corn syrup
• 1/2 tsp. salt
• 8 quarts (1 gallon) popped popcorn, unpopped kernels removed

Instructions:

Take a heavy saucepan, put sugar, corn syrup, molasses, butter, and salt. Bring to a simmer, and cook over medium for about 3 1/2 minutes. Put mixture over popcorn and mix well with a wooden spoon or spatula. Make popcorn balls with greased hands. Let them to cool on greased baking sheets or waxed paper.

Kraft Kitchens Tips

• Use your microwave
• Place caramels and water in microwavable bowl to melt the caramels in the microwave, put caramels and water in microwavable bowl. Microwave on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute.

Tips on How to Make Popcorn Balls

• Keep a bowl of cold water handy to cool your hands if hot popcorn mixture starts to burn.
• If using add-ins, add them after you combine the popcorn and caramel-syrup recipe of your choice. Stir well, then form into balls.
• It is easiest to form popcorn balls while mixture is hot– get helpers to make the process move along quickly.
• Resist the urge to over-pack your popcorn balls. Tightly packed popcorn balls are hard and not very tasty.
• Taking out the unpopped kernels is key– unless you want to break a tooth. An easy way to do this is to use your hands to scoop the popped popcorn into another container. All of the unpopped corns will fall to the bottom.
• For colored popcorn balls, pour a few drops of food coloring into the caramel or marshmallow mixture before adding to popcorn. Make the color brighter than you need, as the pale-colored popcorn will dilute any coloring.

Popcorn Ball Recipe Decorations and Add-Ins:

Popcorn balls can be decorated for any occasion: Halloween, Christmas, birthdays… you name it.

Popcorn Ball Decoration Ideas:

• Food coloring for colored popcorn balls
• Edible glitter
• Candies, such as candy corns, jelly beans, red hots, etc.
• Black licorice for “spider legs”
• Melted white, milk, or dark chocolate (drizzled)
• Melted peanut butter or butterscotch chips (drizzled)
• Gummy “body parts”
• Gummy worms

Popcorn Ball Add-ins:

• Nuts (peanuts, walnuts, hazelnuts, pine nuts, etc.)
• Chocolate or white chocolate chips
• Peanut butter or butterscotch chips
• Mini or regular M&M’s
• Graham cracker pieces
• Dried fruit
• Toffee bits
• Melted peanut butter (add to caramel/marshmallow mixture)
• Sprinkles
• Cocoa powder or baking chocolate (add to caramel/marshmallow mixture)
• Sweetened flaked coconut
• Alternative flavoring extracts: coconut, almond, rum, maple, peppermint, etc.