Archive for the ‘Ingredients’ Category

Strawberry-sweetened frosting surrounds the outside of the cake while creamy strawberry mousse divides the layers. This delicious cake is a perfect dessert for special occasions.   INGREDIENTS 1 1/4 cups butter, softened 2 1/4 cups granulated sugar 7 egg whites, at room temperature 3 1/2 cups cake flour 4 teaspoons baking powder 2 teaspoons vanilla extract 1/2 teaspoon almond extract Strawberry Mousse 1 envelope unflavored gelatin 2 cups sliced fresh strawberries 1/4 cup granulated sugar 1 cup whipping cream Strawberry Frosting 3/4 cup butter, softened 5 cups powdered sugar, sifted 3/4 cup finely chopped fresh strawberries Garnishes Halved fresh strawberries, edible flowers(optional)

CAKE LAYERS Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). PREPARING THE STRAWBERRY MOUSSE Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes). Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set. PREPARING STRAWBERRY FROSTING Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

Marinating is a process of immersing food, most of the time meat, in a flavorful liquid before cooking it.  During the Renaissance period, marinating is used to preserve foods but nowadays, it makes food more delicious. Here are some ways to improve your skills in marinating and for people to enjoy your food more. Marinades are important in the kitchen so make sure that you have them – acid, fat and flavorings. Acids can be found in citrus fruits like pineapple as well as in vinegar, acidic dairy products like yogurt and buttermilk. It is the main thing that


the meat. Fat also plays an important role


retaining moisture during cooking. Try several oils like olive,


and walnut or you can also flavorless oils like grape seed, sunflower seed and vegetable oil.


, flavorings


needed to create a marinade. These flavorings can be fresh or dried herbs, spices, soy sauce, sugar,


, ginger and vegetables like onion and garlic. Small or thin cuts of meat are generally great candidates for marinating. Make sure that you’ll be adding enough marinades to the meat. Too little marinades will not give any flavor to it while too


marinades might drown the meat. Also, avoid food poisoning by just letting your meat be marinated in any corners of your house. Make sure that you let the meat be marinated in the refrigerator to avoid any bacteria to be formed in the meat. Another thing that will cause poison in your food during marinating is when you use a metal as a container. The acid will surely react with it that might cause harm to your health. Meat can be marinated overnight or up to two days. But if marinades have acids, salt or alcohol, it can only last for 30 minutes to not more than 4 hours. Whole those marinades that have citrus juice should marinate from 30 to 90 minutes only. Now, you are ready to marinate your meats at home perfectly!


What is it all about that makes one last longer? Being an organic has nothing to do with how long the milk will last.  The real reason is the different process used to preserve it. Regular milk undergoes pasteurization, the standard preservation process. It is usually heated to 145 degrees Fahrenheit to 160 degrees Fahrenheit.  This kills bacteria, but not all.  This has a shelf life of 15 to 17 days, if unopened and refrigerated.  In contrast, organic milk is treated at 280 degrees Celsius.  This is called “ultra high temperature” processing or UHT.  It kills everything, that is why organic milk lasts longer than regular milk. Organic or other UHT treated milk lasts for 40 to 60 days. There is also regular milk that has undergone UHT processing.  One reason why they don’t produce all milk using UHT process is that it tastes different.  The high temperature will caramelize some of the milk’s glucose and lactose. *    To help keep any milk fresh for as long as possible, store it in a fridge.
 Steak is actually easy to prepare.  You don’t need to go to a restaurant and spend some money. You can do it in your home.  Patience is the only key to cooking a perfect steak.        Get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking.  Frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.    Rub the steak with salt, black pepper and pour some oil. Make sure you season it evenly.  Allow it to set for ten minutes.     You also need to make sure your pan, griddle or barbecue is super hot before you put the steak.   During cooking, you will need to continuously be turning the steak every minute  Never squeeze it down on the pan. This doesn’t cook it quicker, it does, however, release all the beautiful juices.  To get a good crust, sear the edge on both sides, this will also lock in the juices of the meat.  You will need to continuously be turning the steak every minute until it is well done enough and evenly cooked.   After you have finished cooking, it is time to pull the steak from a pan and place it on a clean plate.  Let it rest for at least 5 minutes.  Don’t worry cause it won’t get cold yet. Don’t slice it right away, don’t cover or wrap it.  Just leave it alone.   By resting, it is continuing to cook, and more importantly, the juices are redistributing throughout the steak resulting in a truly wonderful and tender finish to your steak.
Tomato pulp on acne face is very helpful in removing acne and pimple scars. Tomato is considered as an effective in shrinking large pores on acne prone skin. Clean your face and apply tomato juice for 15 to 20 minutes. It will fade away pimple scars and blemishes from your face, making your skin clean and clear of all the impurities and blackheads. Tomato face masks treats all the skin problems related to oily and greasy skin. A tomato is one of the best home remedy for oily skin.
Ginger is used as a spice and also as a medicine.  It is known for its medicinal properties and has a variety of health benefits and one of those important benefits is weight loss.  Taking ginger regularly in collaboration with a balanced diet and a good exercise program manage your weight perfectly. Ginger can improve digestion by stimulating the digestive enzymes.  Because ginger also has high fiber content, it increases gastrointestinal motility.  The combination of these two effects means that essential nutrients are absorbed quickly while the non-essential foods that cause bloating and constipation are excreted quickly.   An efficient digestive system can help process ingested food more efficiently, and this can contribute to weight loss. Ginger was discovered that has fat burning property.   It raises the body temperature and helps accelerate metabolism, so you burn more fat. Ginger is nearly calorie free and can give you a slight advantage in meeting your weight loss goal. Ginger also helps a person to feel satiated, thereby reduces food consumption.  It has been proved that it works as a natural appetite suppressant
Pili (Canarium Ovatum) is a species of tropical tree, usually grows up to 20 meters.   They are very comfortable in the central Philippines with its compatible fertile and well-drained soil, warm temperature, and well distributed rainfall.  Pili nuts are similar in appearance to peanuts.  According to experts, pili nuts are a good source of heart healthy omega fatty acids, which helps to improve blood circulation, play an important role in brain function and may aid in the prevention of cardiovascular disease. Pili nuts actually contain the highest magnesium content of any nut. Magnesium helps support healthy nerves, muscles and bones, and treats the symptoms of insomnia. The richest source of Vitamin E among all nuts. Vitamin E supports healthy skin and hair quality, immune function, and activates antioxidants. Vitamin E also protects your body against cholesterol sediments, thus helping prevent cardiovascular and thrombotic diseases. Pili nuts contain Vitamin B9 or Folic acid.  This property helps prevent and even care tongue inflammation or glossitis. There’s a reason pili nuts are called as the world’s healthiest nuts.  It is because they contain all the 8 essential amino acids (externally sourced protein), which have been found to support healthy blood sugar levels, development of body tissues, hormone production, energy regulation, liver detoxification, and perform many other body function.


You eat breakfast, make sure to balance your meals and snack sensibly, but you are still hit with mid-afternoon munchies or late night cravings. What gives?

The key to keeping your appetite in check throughout the day may very well start at breakfast—but it might not just be whether you eat breakfast or not, but instead how much protein you eat. A recent study found that eating a higher protein breakfast (with around 30-35 grams of protein) reduced post-meal cravings more than just eating breakfast alone. (Plus: Eating protein at each meal throughout the day is the best way to reap its lean muscle-building benefits.) Check out these five high-protein breakfast ideas to get you started.The key to keeping your appetite in check throughout the day may very well start at breakfast—but it might not just be whether you eat breakfast or not, but instead how much protein you eat. Arecent study found that eating a higher protein breakfast (with around 30-35 grams of protein) reduced post-meal cravings more than just eating breakfast alone. (Plus: Eating protein at each meal throughout the day is the best way to reap its lean muscle-building benefits.) Check out these five high-protein breakfast ideas to get you started.

1. Breakfast Bento Box

Place one large hard-boiled egg, 1/4 cup almonds, 1/2 cup lowfat cottage cheese topped with 1/2 cup berries, and 4 whole-grain crackers in a bento box or other re-sealable container for a 31 gram, protein-packed breakfast that’s 454 calories.

2. Protein Parfait

Place 1 cup of plain lowfat Greek yogurt in the bottom of a glass or Mason jar. Layer with 1 cup berries, 1/4 cup walnuts, and 1/4 whole grain cereal for a 500 calorie parfait that also provides 31 grams of satisfying protein.

3. Silky Chocolate-Banana-PB Protein Smoothie

In a blender combine, 6 ounces silken tofu, 1 cup skim milk, 1 tablespoon natural peanut butter, 1/2 frozen banana, 1.5 tablespoons dry unsweetened cocoa powder, and 1 tablespoon honey. Blend until you have a smooth, delicious 452-calorie, 33-gram protein smoothie.

4. Portable Protein-Packed Breakfast Sandwich

Toast two slices of sprouted grain bread (such as Ezekiel). Top with 1 egg cooked any way you like, 2 slices warm Canadian bacon, 1 thin slice cheddar cheese, 1 large slice tomato, and 1 cup baby spinach. This tasty sandwich comes in at 415 calories and 34 grams of protein.

5. Killer Quinoa

Cook 1/2 cup quinoa in 1 cup skim milk (instead of water) according to the package directions. Top cooked quinoa with 1/3 cup lowfat Greek yogurt of your choice, 1/3 cup shelled pistachios, and 1/2 cup sliced strawberries to enjoy a filling 454 calorie breakfast with 30 g

According to the US Department of Agriculture, there are two types of bacteria that cause problems. Pathogenic bacteria leads to food-borne illnesses, and spoilage bacteria changes the way foods look, smell, and taste. When food develops dangerous levels of pathogenic bacteria, it could look, smell, and taste normal while still being dangerous. But when spoilage occurs, something can taste gross but won’t necessarily make you sick. Confusing, right? Here’s a list of 31 items that will do just fine outside the fridge. Potatoes: When too cold, starches found in potatoes turn to sugar, yielding an off flavor. Keep potatoes stored in a paper bag in a cool, dark cupboard or drawer. Same goes for sweet potatoes. Honey: Your luscious honey will turn to crystallized gunk if it is stored in the fridge. Store it at room temperature and out of direct sunlight for happy honey. Tomatoes: Tomatoes actually start losing their flavor and become quite mushy if left in the fridge. Leave on the counter and use when they have a slight give to the outside skin. Apples: Apples, just like tomatoes, start to loose flavor and texture after spending time in the fridge. Leave them on the counter, and toss them in the fridge for 30 minutes prior to eating if you want a crisp bite. Onions: The best place for onions is in a paper bag in a cool, dark cabinet or drawer. If stored in the fridge, they soften and impart an oniony scent on nearby foods. Peanut butter: Peanut butter does just fine stored in a cool, dark cupboard. Bread: You might be tempted to store bread in the fridge, but it actually dries out faster. Instead, store it in a cool cupboard or bread box for a fresh slice. Bananas: Leave those bananas on the counter, and if they turn brown before you get to them, toss them in the freezer to make banana bread at a later date. Most oils: Pretty much all oils are safe to store at room temperature. If the oil has a lower saturated-fat content, such as safflower or sunflower, it will benefit from being kept cool, so store it in a dark cabinet or the fridge door. Avocados: Store avocados on the counter and any leftovers in the fridge. But they’ll lose flavor, so it’s a good idea to use a whole one when making the cut. Peppers: Red, green, yellow, and even chili peppers are just fine stored in a paper bag in a cool cupboard or drawer. Winter squash: Acorn, spaghetti, and butternut do best when stored at room temperature. Citrus: Store oranges, lemons, and limes at room temperature on your kitchen counter. Just be careful not to bunch them too closely, or they will tend to mold. Berries: Fresh berries already have a short shelf life, so leave them out of the fridge and eat them within a day or two of purchasing. Melons: Most melons do best outside the fridge. Once refrigerated, they tend to break down and become mealy. After cutting, if any are remaining, store them in the fridge. Ketchup: Yup, your ketchup is just fine in your pantry — even after it has been opened. Because of the amount of vinegar and preservatives, it will do just fine (think ketchup packets at your favorite fast-food restaurant). Jam: Due to the high amount of preservatives in jams and jellies, they are also OK to store in the pantry after opening. Stone fruits: Stone fruits aren’t friends of the fridge, so leave them on the counter until they’re ripe, and then eat. Pickles: Another item high in preservatives, mainly vinegar, pickles will stay crisp in the pantry. But, if you’re a fan of cold ones, store them in the refrigerator door, which leaves the coldest spots of the fridge for items that really need the space. Garlic: Store garlic in a paper bag in a cool, dark spot, and it holds its wonderful flavor for weeks. Hot sauce: Make more room in your fridge, and store hot sauce in your pantry — even after it has been opened. All the preservatives and spices keep it safe for topping your eats. Spices: Ground spices do not need to be refrigerated. Ever. Coffee: Many think coffee deserves a special place in the fridge or freezer, but it actually is best at room temperature so its natural oils can really flavor your favorite cup of joe. Buy in small batches for really fragrant, and rich, morning coffee. Soy sauce: Yes, there is more than enough natural preservatives (salt) in soy sauce for it to remain safe if stored at room temperature. Some salad dressings: Just like other condiments, most salad dressing, especially ones that are vinegar- or oil-based, are just fine stored outside the fridge. Cream-, yogurt-, or mayo-based dressings should be stored in the fridge. Nuts: Nuts are just fine stored in a cool, dark spot. Dried fruits: No need to refrigerate. Nope. Cereal: Cereal is wonderfully happy in the pantry. Vacuum-packed tuna: You might not be sure, but that tuna has been sealed, just like in a can, so it’s more than fine stored at room temperature. Herbs: If you pick up fresh herbs from the grocery store, instead of stuffing them back in the suffocating plastic bag, place them in a water-filled glass jar on your kitchen counter, creating an herb bouquet to use while cooking. Real maple syrup: As with honey, that maple syrup will crystallize and get goopy if stored in the fridge.
Coconut water is the ultimate thirst quencher and offers a tasty alternative to water. This pure liquid is packed with nutrients that yield an array of health benefits. Here are 8 Benefits of Coconut Water that explain why it has become so popular:   Aids in Weight-loss Efforts. The fat content in coconut water is extremely low, so generous quantities can be consumed without the fear of immediately packing on the pounds. It also suppresses the appetite and makes you feel full because of its rich nature.   Picture-Perfect Skin. For those with acne or other blemishes on the surface of the skin, topical application of coconut water can go a great distance as it has the ability to clear up and subsequently tone the skin. It also moisturizes the skin from within if ingested orally and eliminates large amounts of oil. This explains why products such as facial creams, shampoos, conditioners and lotions that contain traces of coconut extract are more effective.   The Ultimate Hangover Remedy. Next time you overdo it and drink more than your belly can handle, consume coconut water to settle your stomach. It will also replace those essential electrolytes that exit the body if you experience bouts of frequent urination and vomiting.   Facilitates Digestion. If you constantly encounter difficulty during the digestion process, coconut water may provide a source of relief. Because of its high concentration of fiber, it aids in the prevention of indigestion and reduces the occurrence of acid reflux.   Boosts Hydration. The ingredients in coconut water are way more effective at hydrating the human body than those of sports and energy drinks. During rigorous exercise or extended periods of physical activity, the human body loses mineral-rich fluids. However, coconut water serves as an excellent replacement medium with 294 mg of potassium and 5 mg of natural sugar per glass, unlike your favorite sports drink that only contains half of the potassium content and five times the amount of processed sugar. In addition, the sodium count is only 25 mg, which is relatively low compared to the 41 and 20 mg found in sports drinks and energy drinks respectively.   Reduces Blood Pressure. In many instances, a disproportionate level of electrolytes can result in high blood pressure. Because coconut water contains an adequate supply of each, it can be used as a balancing mechanism. In some instances, it is recommended that coconut water be consumed at the start of each day to foster the balance of these electrolytes.   Rich in Nutrients. Unlike any other beverage on the market, coconut water contains five essential electrolytes that are present in the human body. These include: calcium, magnesium, phosphorous, potassium and sodium. Because of its unique composition, coconut water can be enjoyed by individuals with varying medical conditions.   Compatible with Human Blood. Since it is isotonic to human plasma, coconut water can be used in extreme emergencies to quickly rehydrate the human body if administered intravenously. It is not uncommon for the drink to be used in poorer, third-world countries to save human lives.   How Much Should You Consume? Coconut water can be enjoyed as a stand-alone beverage or combined with another liquid product. There is no hard and fast rule regarding the amount that should be consumed on a daily basis, but experts from the Mayo Clinic strongly suggest that you consider maintaining an active lifestyle if consuming large amounts of coconut water since each eight ounce serving is accompanied by 45 to 60 calories.   When searching for the perfect fresh coconut to enjoy, be sure to steer clear of those that have a hard brown shell as this is an indication that it is mature. Instead, look for those that are young and green on the exterior as they usually contain a large supply of the actual coconut water substance. To test it out, simply shake the coconut up and down to gauge how much liquid it contains.