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Wednesday, March 23, 2011

Learning Cake Decorating Designs For Completing Your Own Masterpiece

Cake Decorating CompetitionImage by Adventures of Pam & Frank via Flickr
By Carlos Garcia

Do you think of the days when all you had to do is put icing on a cake? Well, those days are gone now that cake decorating designs have become the rage. There are television programs today that show you how to make great cakes, and these shows and other venues have gotten people into a frenzy of wanting to decorate their own cakes in their own kitchens.

Saturday, March 19, 2011

Benefits of Eating Bananas

'Cavendish' bananas are the main commercial cu...Image via Wikipedia
By Pale Kibb

Even monkeys realize the importance of eating bananas daily. Humans can also expect to notice some beneficial changes that eating bananas can bring. Keep reading to see what additional benefits this treat can offer.

Wednesday, March 16, 2011

French Roast - No Wincing Please

Dark roasted coffee beansImage via Wikipedia
By Pete Phaedrus

It is not uncommon to see some wincing when you mention French Roast coffee.

The truth is that many people have a low opinion of French Roast Coffee as a bitter and burnt coffee. Surprisingly, a high quality French Roast Coffee is not heavy and bitter - but this has not always been the case. The French Roast earned it's reputation in the early days as a way to mask poor quality coffee

Tuesday, March 15, 2011

Asparagus Dishes

清炒豆苗 Stir-fried snow pea sprouts - ToorakingImage by avlxyz via Flickr
By Juvy S. Iliwiliw


You will need:

1/2     kg. asparagus
1/4     kg. tokwa
2        tbsps. sesame seeds, roasted
100    g. shitake mushroom, soaked and dried
1        small carrot
1        small red pepper
3        tbsps. oil
1/4     cup onion, sliced
1        tbsp. garlic crushed
1        tsp. salt to taste
1/2     cup water or broth

For sauce:

1         tbsp. cream of asparagus
1/4      cup soy sauce to flavor
1/2      cup water
1         tbsp. sugar (optional)

Here's how:

1. Clean and cut asparagus according to desired size.
2. Pre-fry tokwa. Set aside.
3. Saute garlic and onion.
4. Add pre-fried tokwa, mushroom, and salt stirring constantly.
5. Add water or broth and bring to a boil.
6. Add the asparagus, carrots and red pepper.
7. When asparagus is almost tender, add the cooked sesame seeds and mix.
8. Dissolve cream of asparagus in 1/2 cup of water (you may add 1 tbsp. sugar to blend the taste)
    and pour over vegetables.


You will need:

1/2    kg. asparagus, cleaned
2       tbsps. olive oil
         Parmesan cheese or any local cheese

Here's how:

1. Steam asparagus or boil in small amount of water.
2. Drain and drizzle with olive oil.
3. Sprinkle cheese on top.
4. Serve right away.,

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Cool Refrigerator Infos and Tips

Photo of a typical refrigerator with its door ...Image via Wikipedia
By Juvy S. Iliwiliw

      Almost all of the households have their own refrigerator, so I take the time in sharing with you this Cool Refrigerator Infos and Tips taken from the "Living Made Simple" of the Health and Home 2006 issue.

      The invention of refrigerator has made our life convenient. As a result, cold water is just a door away. Fresh produce outlives its shelf life. Frozen food, later microwaved or reheated, saves us time and effort.
      How we take care of our ref determines its life length. Here are infos on food storing as well as maintainance tips to keep that convenience box running in good condition for a long, long time.

       REF CARE

  • Unplug ref before cleaning.
  • Clean outside surfaces with warm, soapy water every few months.
  • Wipe inside surfaces with 1 tablespoon baking soda dissolved in 1/4 gallon of water. Rinse well and wipe dry. Food odor will also disappear.
  • Put ref far from heat sources like gas ranges, air conditioners, or sunny windows.
  • Keep condenser coils clean from dust and dirt with a vacuum or a damp cloth. Air passing through these coils is what keeps the ref cool. The cleaner the coils, the less electricity the ref incurs.
  • For door gasket mildews, wipe gaskets with solution of 1/4-cup chlorine bleach to 1/4-gallon water.
  • Don't overload ref or cold air won't be able to circulate freely.
  • Pour undiluted vinegar to water dispenser drip well to clean it from mineral deposits.
  • Transport unit standing up.

  • Leave open container of baking soda, coffee grounds, or activated charcoal inside ref. These materials help absorb odors.
  • Clean drain pan, if any, at least two to three times a year. This pan catches moisture when ref defrosts, thus, repulsive stuff is sure to be growing there.
  • Cover or wrap foods so they will stay as is and odors won't transfer from one food to the other.

  • Beans. Don't wash until ready to use; loose bag; up to five days
  • Broccoli. Loose plastic bag; up to a week
  • Cabbage. Loose bag; several weeks (peel off outer leaves for use)
  • Carrots. Plastic bag with holes; more than a week
  • Cauliflower. Don't wash until ready for use; up to a week
  • Celery. Loose bag; up to several weeks
  • Cucumber. Loose bag or in crisper; up to a week
  • Eggplant. Loose bag or in crisper; up to a week
  • Lettuce. Wash and spin-dry and keep leaves whole until ready for use; three to five days
  • Peppers. Don't wash until ready to use; loose bag; up to a week
  • Tomatoes. Some recommend not refrigerating them to preserve flavor, but they will keep longer.
         Lining the crisper with newspaper will also help to keep vegetables and fruits fresh and crisp. The newspaper absorbs excess moisture that usually causes green leaves to look wilted.

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Fruits and Vegetables

Food for Life distributes food on an internati...Image via Wikipedia
By Juvy S. Iliwiliw

         Fruits are nature's colorful creation. Their varied shapes, sizes, aromas, colors, textures, and flavors add to the attractiveness and appeal of food.
         Like fruits, vegetables also provide color and variety to meals. They contain significant sources of essential nutrients-vitamins, minerals, fiber, and phytochemicals necessary for preventing diseases, prolonging life, and promoting health.
         Fruits and vegetables are not only cancer fighters; they also provide healthful benefits against cardiovascular  diseases, diabetes, stroke, obesity, diverticulosis, micronutrient deficiences, cataracts and birth defects.
         Many people, however, regard fruits as accessory food items which one can life without. Vegetables, on the other hand, are considered as side dishes and not a major focus of meals.
         Take advantage of the healthy benefits of fruits and vegetables. Take the fruit and vegetable challenge.


You will need:

1        large carrot, diced
1/4     kilo Baguio beans, 1 inch cut
1        large singkamas, diced
1        can whole kernel corn
1/3     bar butter
          Salt to taste

Here's how:

1. Blanch carrot, Baguio beans, and siingkamas. Drain.

2. Cobine corn with the blanched vegetables are still hot.

3. Add salt to taste.


You will need:

1       small bundle fresh pechay leaves, sliced thinly
2       medium tomatoes, diced
1       small onion, chopped
2       tablespoons calamansi juice
         Salt to taste

Here's how:

1. Toss all ingredients gently.

2. Serve immediately.

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Homemade Facial Recipes

HavregrynImage via Wikipedia
By Juvy S. Iliwiliw

      Thanks God its Friday! The usual cry for busy people. But for those who love to pamper their body and sole, Saturday is best!
       Nothing's more satisfyingly exquisite than a pampering facial treatment. But giving your face a superb treat in an upscale spa would mean burning a hole on your pocket. And so why let your heart suffer when you can have a better alternative to make you face great without even stepping at your favorite beauty spa.
       You can try these homemade facial recipes using ingredients that are readily available in your kitchen.


         Mix 1/4 cup finely ground oatmeal, 1/4 cup finely ground cornmeal, 1 teaspoon honey, and one teaspoon fresh milk. Make paste. Rub in circular motion over face and neck., avoiding the eye area. You may leave mixture on face for 10 minutes. Rinse with water.


         Combine 2 heaped teaspoons of fine oatmeal and 1 teaspoon baking soda. Add enough water to make a paste. Apply to skin and rub lightly. Rinse after a few minutes then gently pat dry.


         Mix 1 teaspoon corn oil and sugar to make a paste consistency. Gently massage on face for 15 minutes then rinse well.


         Cut medium-sized orange or lemon into half then squeeze it to one beaten egg white. Apply to face and leave for 15 minutes. Rinse with warm water.


          Mash avocado meat into a creamy texture. Massage in circular motion on face and neck. Leave on for 15 minutes. Rinse off gently.

          Making your own facial care regimen at home can help you get the feeling of upscale luxury without paying top peso!

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Monday, March 14, 2011

Fabricate Your Own Personalized Ring Binder Recipe Book In 5 Simple Steps

Backzutaten zu Pfannkuchen (Crepe), KochbuchImage via Wikipedia
By Neela Vazzana

Cooking is fun and it is said to be one of the choicest way to a man's heart. If you are a certified foodie and you want to retain all your recipes in one book, you can always fabricate your own customized ring binder recipe book that might help you in your dilemma. In addition, it would also make things easier, more relaxed and more organized.

The recipes that you Acquired from the magazines and the internet will no long be lost or torn. This unmatched and logo printed ring binder recipe book will be a extraordinarily effective product that you can exhaust. Do you want to know how to forge a ring binder recipe book? Here are the painless steps that you can follow.

Materials Needed:

Ring Binder Pre-punched Clear Sheet Protectors Typing Paper Glue Divider Sheets With Tabs Stickers

Step One. Categorize all the recipes that you acquired from food magazines and the internet. Write each type such as salad, soups and deserts. You can write them on the divider tabs using a marker or stickers.

Step Two. Affix all the recipes that you attained in each typing paper and draft each page like a scrap book. Additionally, you can also type your personal recipe on typing paper. You can also add photographs of the recipe to make it more interesting.

Step Three. Label the recipes according to its categories. Divide each recipe according to categories and sub-categories by laying the divider sheet with tab.

Step Four. Get the clear plastic sheets and include each page to keep your recipes away from food stains.

Step Five. If you want, you can also outline the cover of your very own promotional ring binder recipe book. Just set quite a number sticker that you have custom.

These are the five light steps in creating your very own promotional ring binder recipe book. Now, your cooking experience would be even more organized. More than that, you can invent another one that you can give away to your friend. This will certainly be a greatly great gift that you can reward to an individual with the same passion for cooking.

Such terrific material can also be infused with other functions as well. You can spike it up with a calendar and many other good things for cooking.

About the Author:

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Saturday, March 12, 2011

2 Simple Recipes

Idli with Coconut chutneyImage via Wikipedia
By Juvy S. Iliwiliw


You will need:

1     cup grated coconut, chopped and toasted
1     cup sugar

Here's how:

1. Melt sugar in skillet over moderate fire. Stirring constantly.
2. Add coconut and mix.
3. Pour on greased board and roll into desired thickness using greased rolling pin.
4. Cut into desired sizes.
5. Cool pieces before wrapping in wax paper.


You will need:

3         pieces pandan leaves
           or 2 tbs. pandan powder
2/3      cup raw small white sago
1         cup thick coconut milk
1         can (850 g.) fruit cocktail
1         tsp. vanilla extract
1/2      cup brown sugar
1-1/2   cups water
           Fruit cocktail syrup
           Crushed ice

Here's how:

1. Combine water, fruit cocktail syrup, and pandan leaves or powder or boil.
2. Add sago and simmer over low heat until sago is tender.
3. Discard pandan leaves.
4. Add half of the coconut milk and simmer mixture.
5. Remove from plane.
6. Add fruit cocktail, vanilla extract, and sugar.
7. Pour into individual cups.
8. Let cool, then chill until set.
9. Before serving, top with ice and remaining coconut milk.

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Friday, March 11, 2011

All About Potatoes

Crispy Potato Skins with Sour Cream and Sweet ...Image via Wikipedia
By Juvy S. Iliwiliw

      Potato is a name derived from the native American-Indian word "patata."
      Here are some interesting facts about the potato:

  • excellent source of complex carbohydrates which release energy slowly, keeping the blood sugar level steadier and longer
  • high in fiber, thus adding the digestive system to absorb water and making one fully satisfied and less hungry
  • high in Vitamin C and potassium
  • great source of vitamin B6
  • free from fat, cholesterol, and saturate fat
       Tips for Preparing Potatoes
  • Wash potatoes thoroughly.
  • Bring water to a boil before adding potatoes to shorten the cooking time, thus preserving the vitamin C.
  • Boil potatoes with skin to preserve the nutrients.
  • Limit the fat and saturate fat contents used in potato-based diseases.
  • Use olive oil in dressing for potato salad.
  • Top baked potatoes with fat-free sour cream and lowfat cheeses.
  • Adjust recipe to eliminate or limit the use of butter stick, margarine, and cream.


You will need:

1      kilo potatoes
1/2   kilo ground gluten
1/2   cup flour
2      pieces eggs
1      cup bread crumbs
        Vg seasoning
        Soy sauce

Here's how:

1. Wash potatoes thoroughly.
2. Boil them with skin on.
3. Remove skin and mash potatoes.
4. Saute gluten in garlic and onion.
5. Add Vg seasoning and soy sauce. Set aside.
6. Scoop about 1/2 cup mashed potatoes and flatten it.
7. Put some gluten in center and form into logs.
8. Roll on flour.
9. Dip in egg white before rolling on bread crumbs.
    Do the same with the rest of ingredients.
10. Deep fry in hot oil.
11. Serve with mushroom gravy as side dish.

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A Chilly Idea

Dessert!Image by kevincrumbs via Flickr
By Juvy S. Iliwiliw

       When my elder sister got married and live with her husband far from us, her visit to the old home would always be an occasion worth celebrating for the family. She would really spread the news 3 days before her coming so that we can plan for another activity or simple family dinner ahead.
        I remember one Sunday afternoon, she gladly came home unannounced just to surprise everyone of her positive pregnancy test. I can still remember how she glowed that day. And I could still very well remember what we have in store for her that day just to celebrate with her a triumphant new beginning of being a mother.
        Here's the chilly ideas that we cooked for her and for all of us.


You will need:

1       small can fruit cocktail, drained
1/2    cup condensed milk
250   ml all-purpose cream
         Broas (soft lady fingers)

Here's how:

1. Arrange Broas in 8" x 8" baking dish.
2. Combine all-purpose cream and condensed milk.
3. Pour in half of the cream mixture.
4. Arrange another layer of broas on top.
5. Pour in remaining cream mixture.
6. Top with fruit cocktail.
7. Cover with foil and chill for at least 3 hours before serving.


You will need:

         Buko pandan flavoring
24     grams gulaman powder
6       cups lukewarm water
3/4    cup sugar
1       can corn kernel
250   ml all-purpose cream
1/2    cup condensed milk

Here's how:

1. Dissolve gulaman power and sugar in water.
2. Add drops of buko pandan flavoring to the desired smell.
3. Heat to boiling, stirring occasionally.
4. Remove from heat then pour into mold.
    Allow to get a room tremperature.
5. Cut firm gel into cubes.
6. Mix corn kernel, all purpose cream, and condensed milk.
7. Add to cubed gel and mix well.
8. Chill before serving.

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sticky rice in traditional banana-leaf wrapper...Image via Wikipedia
By Juvy S. Iliwiliw

        Kakanins are dishes prepared from locally grown products. Their respective unique preparations are enhanced and made better by their province of influence. The variety of kakanins is as numerous as the islands in the Philippines.
        Preparation procedures for most kakanins are tedious and time consuming; take for example, the making of galapong. The rice grains need to be soaked overnight to make the grains malleable for grinding. Often, the long hours of cooking kakanins cannot commensurate with their shelf life and quality.
        Most kakanins are best eaten when newly prepared. Since kakanins are mostly made from starch, they tend to retrograde into hard rubbery products with time. They lose their water content as chemical bonding occurs.
        Freeze kakanins in a tightly sealed plastic to preserve their quality. When you want to eat them, steam or heat them in a microwave oven to make them palatable again.
        Kakanins are best served on a native platter lined with banana leaves.
        White grated coconut is a choice partner for kakanins. As a garnishing, it provides contrast to the kakanins dull color. Food coloring is seldom used in kakanins.


You will need:

1/2      kg. malagkit pirurutung
1         pc. small mature coconut
1         cup mascuvado sugar, ground
           Banana leaves

Here's how:

1. Soak malagkit pirurutung (violet sticky rice) overnight or at least 4 hours.

2. Grind malagkit pirurutung. If it is pale in color, add violet food coloring.

3. Knead malagkit and divide into small parts. Roll into finger-sized thickness
    then cut into three inch-long sticks.

4. Boil water in a deep kettle . Drop malagkit sticks one at a time.
    Remove floating sticks (they're now cooked) from water using a strainer.

5. Rinse the cooked product with tap water and drain.

6. Dredge sticks with grated coconut and serve in platter lined with banana leaves.

7. Serve with mascuvado sugar.

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Wednesday, March 9, 2011

Personalized Food and Beverage Commodities Are The Most Advantageous Gifts For Varied Happenings

Full course dinnerImage via Wikipedia
By Neela Vazzana

A food basket is like a one-stop shop. It bears expansive variety of food and beverage that are set in a greatly crafted hand woven basket wrapped in a colored cellophane. We more probably see these throughout the holiday season when gift supplying is a custom. After the holidays, you'll rarely detect such item. However, don't you know that such food and drink package can be exhausted as advertising commodities. Yes, it does and here are a couple of holidays where these promotional food and drink merchandise can be found.

Easy-to-Prepare Vegetable Dishes

Hard-shell taco with meat, cheese, lettuce, to...Image via Wikipedia
By Juvy S. Iliwiliw


You will need:

         Taco shells
2       cups bean curd, cubed, fried
         or veggyburger, sauteed to taste
1       small cabbage head and lettuce, shredded
5       tomatoes, cubed
1       onion, chopped
1       cup cheese, grated
1       bottle taco sauce
         Hot sauce (optional)

Here's how:

1. Toast taco shells in over toaster.
2. Place each ingredient in containers.
3. Let each person assemble his taco using the ingredients prepared.


1. To make quick taco sauce, heat 1 cup tomato, pizza or spaghetti sauce in a pan.
2. Add some chopped tomatoes and onions and season to taste.


You will need:

1        small onion, diced
1        carrot, diced
1/2     cup peas
1        cup baby corn, sliced
1        small can button mushroom
1        bell pepper, sliced thinly
1/2     cup Baguio beans, sliced
1-1/2  cups sprouted monggo
1/4     cup oil for frying
          Powdered pepper
          Sesame oil (optional)
8        cups cooked rice

Here's how:

1. In a skillet, heat the oil.
2. Saute all the vegetables.
3. Season with salt, pepper and sesame oil.
4. Add in rice and toss to blend well.
5. Serve hot in a bowl.

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Protein Dish

Would you believe the carvery was R79 (US$10) ...Image via Wikipedia
By Juvy S. Iliwiliw

      When planning a meal it is customary to plan it befitting the main dish. It is also important to consider the make-up of the whole meal.
      Vegetables and salads do more than diversify or enhance a main dish. They contribute essential vitamins, minerals and unrefined carbohydrates. They also furnish small amounts but excellent quality of protein.
      Here's a protein dish to try for the family.


You will need:

1/2     kg. choplets, cut into strips
1        pc. egg
1/4     cup white sesame seeds
1/2     cup flour
4        tbps. cornstarch
1        tsp. vegetarian seasoning
          Garlic salt
          Sweet chili sauce
          Vegetable oil

Here's how:

1. Beat eggs thoroughly.
2. Add garlic, salt, flour, cornstarch, vegetarian seasoning, and choplets.
3. Mix thoroughly.
4. Sprinkle sesame seeds and mix again.
5. Deep-fry until golden brown.
6. Serve with sweet chili sauce.
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Pickled Onions

Brown and white onionsImage via Wikipedia
By Juvy S. Iliwiliw


        Measuring spoons
        Measuring cup
        8-pint jars
        Cloth bag

You will need:

1      kilo small red or white onions
1      cup salt
4      cups water
4      cups vinegar
6      tablespoons allspice
2      small hot peppers

Here's how:

1. Peel onions and soak them in water overnight.
2. In the morning, drain water. Pour hot brine (boiling water-salt solution) over onions.
3. Let onions stand in a cool place for 24 hours. Drain and rinse thoroughly.
4. Put allspice and hot pepper in a cloth bag and drop in vinegar. Slowly bring solution to a boil.
5. Add onions and bring mixture to a boil again for 5 minutes. Remove cloth bag.
6. Pack onions in sterilized jars.

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Monday, March 7, 2011

Perfect Tips To Sweeten Your Valentines Date At Home

The Table: Valentine's Day DinnerImage by dalylab via Flickr
By Neela Vazzana

Have you ever thought of ideas how you and your love one would spend the whole day this coming Valentines? Without a doubt, there are many advertisements and promotions out there that are being introduced as the excellent choice for an ideal Valentine's Day experience. Although, it is all up to you on how you would jazz up those ideas and come up with your special approach on celebrating such special affair. Cook up a simple dinner along with a custom logo wine bucket and savor the whole night of love, fun and laughter on good old memories that you have shared. Undoubtedly, this can be one of the optimal things to carry out. Nevertheless, if you want to even more unforgettable, here are some clues in how to make a emphatically special diner for two.

Sunday, March 6, 2011

Salad Dressing With a Personal Touch

shrimp (boiled), lemon juice, fresh cream, may...Image via Wikipedia
By Juvy S. Iliwiliw

       A light French dressing (oil, vinegar, lemon juice, and seasonings) is appropriate for almost any salad. Mayonnaise, whipped cream, or cooked dressing should be used according to your own taste. Don't be afraid to experiment. Out of it you may be able to create something special.
       Here are the basic ingredients you may use:

  • Oils. Fruity Italian oil, olive oil, or French type such as vegetable oils made from corn, cotton seeds, peanuts, soybeans, and canola.
  • Vinegar. Strength of vinegar varies. That's why it is important to add vinegar to the other ingredients a little at a time until your desired taste is reached. Old-fashioned vinegar has a wild taste. For a distinctive taste in your dressing you may either use vinegar from tarragon, wine, pear, garlic, onion, or specially seasoned vinegar.
  • Seasonings. Use regular table salt. Black pepper is at its best when freshly ground. Fresh garlic should be minced, otherwise, you may opt for garlic salt or powdered dry garlic. Use dried or fresh herbs sparingly. With herbs, a little goes a long way.
  • Other salad staples. Keep these condiments at hand: garlic, celery, salt, onion salt, minced salt, and onion juice. Horseradish pickle relish and seeds like caraway, sesame, celery, and mustard add distinctive flavor to  both salads and salad dressings. Don't overlook fresh and dried herbs such as sage, mint, chive, basil, oregano, and dill. Use sharp table steak sauce and red pepper sauce for zesty tang. Crunchy nuts and raisins give pleasing texture and taste.


You will need:

1/2     cup honey
2        tablespoons mustard
2        mangoes or peaches
4        tablespoons vinegar
4        tablespoons olive oil
12      cloves garlic, shelled
1        onion
2        tablespoons brown sugar
          Pinch of salt

Here's how:

1. Puree all ingredients in a blender for 3 to 5 minutes.
2. Serve with any vegetable salads.
3. Store extra in sterilized bottle and refrigerate.
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Lactose Intolerance

breakfastImage by chotda via Flickr
By Juvy S. Iliwiliw

       This is what Aida Cerdenola-Alarcon, a dietician shared about lactose intolerance in her Food for the Family page from Health and Home which I would like to share with you.

       Lactose intolerance is a condition which arises from a genetic inability of the intestine to digest lactose, the predominant sugar in all dairy products. The National Dairy Council reports that as much as 90 percent of Asians suffer from lactose intolerance.
       The intestinal enzyme called lactase breaks down lactose into simple sugar that the body can easily digest. Lactose-intolerant people, however, have an inadequate amount of such enzyme. In  about 30 minutes to two hours after eating lactose-containing foods, symptoms appear in varying degrees of severity, depending on the amount of lactose ingested and how much lactase is present in the individual.
       Here's a self-test to determine your lactose intolerance.
       Avoid milk and other lactose-containing food for several days. On an activity-free morning, drink approximately 14-16 oz. (about two large glasses) of skim or lowfat milk. Within four hours of ingesting the milk, developing nausea, abdominal cramps and rumbling, diarrhea, bloating, rectal gas, and flatulence means you are lactose intolerant.
      Lactose intolerance is variable. Some lactose-intolerant people are able to stomach certain dairy products in small amounts; others need to avoid them completely.
      Milk, however, is still the major source of calcium. If you are lactose tolerant, try to include milk products in your diet by following these tips.

  • Take you milk with a meal or a snack.
  • Drink small portions of milk throughout the day. Most lactose-intolerant people can manage up to one cup of milk a day.
  • Use cheese with fruits and crackers for snacks.
  • Eat ice cream. Small portions stay longer in the stomach compared to pure milk.
  • Choose lactose-reduced or lactose-free milk.
  • Instead of sour cream, substitute yogurt in your recipes.
  • Eat yogurt if you cannot tolerate milk. It has lower lactose content. 
  • If milk is totally unacceptable to you, you may opt for a low-lactose diet.
     The dietary regimen relies heavily on intake of other calcium-rich food, such as small fishes like anchovies, canned fish, salmon, mackerel, tuna, sardines, tokwa, taho, soyamilk, and all green leafy vegetables like malunggay, saluyot, ampalaya, alugbati, mustasa, pechay, and broccoli.
     Sufficient lactose can be obtained by including any of the following in the daily diet: monggo with ampalaya leaves, alugbati salad, mustasa with egg, pechay guisado, stir-fry broccoli, bamboo shoots with saluyot, tokwa and soymilk.


You will need:

2        cups bamboo shoots, precooked
3        cups thick coconut  milk
3        cups saluyot leaves
2        thumb size gingers, crushed
1        onion, sliced
1        cup shredded young corn
          Salt to taste

Here's how:

1. Boil thick coconut milk, ginger, and onions for 10 minutes.
2. Add bamboo shoots and cook until shoots become tender.
3. Add corn and continue cooking until corn becomes edible.
4. Add salt and saluyot. Boil for 1 minute.
5. Serve hot.

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The Right Way to Lose Weight

More grapesImage via Wikipedia
By Juvy S. Iliwiliw

     You have to read what Aileen Ludington and Hans Diehl has to say about Statistics and Waistlines.

     By switching to the optimal diet plus some walking, you can lose one to two pounds a week. That might not get you slim in time for summer, but it is a sensible health-conscious approach to long-term weight management.

     How Fiber Helps
     One of the many virtues of fiber is that it acts as a safety mechanism to keep you from overeating. It helps you feel full before you can eat too many calories.
     Fiberless foods lack this automatic shutoff. By the time you feel full, you've eaten enough calories for  a family of five. willpower is the only thing that stands between you and obesity - and we all know how effective that is!

     Low Fiber Foods
     All animal products lack fiber. They include meat, milk, eggs, and cheese.
     In addition, modern food-processing mills take the fiber out of many foods that used to have it. Sugar, white flour, oils and most packaged foods fall into this category.
     Corn oil is a good example of this process. It takes 14 ears of corn to make one tablespoon of oil. Imagine trying to eat 14 ears of corn at one sitting. Impossible! Yet it's easy to sit down and eat several tablespoons of oil in the form of salad dressings and fried foods.

     Your Challenge
     Fruits, vegetables, whole grains, and legumes are high in fiber. Eat them in abundance. Start with this lowfat, high-fiber soup. Serve it with hearty whole-wheat bread and a salad. Eat all you want. You'll fill up long before you'll flatten up.
     Eat whole fruits, with all their fiber, instead of drinking the juice.


You will need:

1/2      cup black-eyed peas, cooked
1/2      cup oatmeal
1/2      cup carrots, diced
1/2      cup Baguio beans, chopped
1/4      cup celery (optional)
1/4      cup red and green bellpeppers (optional)
1/4      cup onions, chopped
6         cups water
           Salt to taste

Here's how:

1. Add black-eyed peas and onions to boiling water and cook until "almost tender."
2. Add remaining ingredients and cook until "very, very tender," stirring occasionally.
3. Season with salt.

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Friday, March 4, 2011

Vitamin C and the Immune System

Example of Mangoes, shoot in Taipei, Taiwan. T...Image via Wikipedia
By Juvy S. Iliwiliw

       "Food for the Family" page written by Aida Cerdenola-Alarcon impresses me much and I would also like you to be impressed with me. She talks about not just good food but good health as well.

       The immune system is the body's best defense against foreign invaders including viruses, bacteria and fungi. In general, good health depends on a strong immune system because everything-from speed and deterioration of aging to the recovery from any disease-relies upon the efficiency of this system.

       The Good Acid
       Vitamin C, or ascorbic acid, is water soluble. It functions as an antioxidant that lessens the harsh effects of harmful chemicals in the body.
        Here are some other benefits of Vitamin C.

        1. It synthesizes collagen. A weak collagen allows bacteria and toxins to infiltrate the body.
        2. It enhances the body's physical and immune system defenses against infections.
        3. It increases the body's production of glutathione, an antioxidant that stimulates the immune system and
            and detoxifies bacterial waste products.
        4. It increases interferon levels and antiviral substances produced in the body, increasing antibody levels
            in the bloodstream and boosting the activity of the thymus gland. Mega Vitamin C therapy is used in
            treatment of AIDS, cancer and other diseases in which boosting the immune system function is of
            primary importance.
        5. It increases the immunity and T cell activities in elderly people.
        6. It is vital to white blood cells in destroying invading viruses and bacteria.
            If infection is present, infusion of vitamin C shortens the duration and severity of an infection.
        7. Regular intake of Vitamin C contributes to the development of healthy bones to prevent
            periodontal diseases.
        8. Eating Vitamin C-rich fruits and fresh vegetables substantiates the depleted vitamin C caused by
            stress or infection.


You will need:

2      pieces carrots
1      piece ripe mango
1/2   cup lime juice
4      cups water
        Sugar as needed

Here's how:

1. Peel carrots, then chop and puree.
2. Add the mango flesh and lime juice.
3. Blend.
4. Add water.
5. Add sugar according to taste.
6. Serve cold.

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Filipino Cooking

Chicken cooked in coconut milkImage via Wikipedia
By Juvy S. Iliwiliw

            Here is what Miriam Razon-Estrada, the chair of the Nutrition and Dietetics Department of the Adventist University of the Philippines has to say with Lutong Pinoy or the so-called Filipino way of cooking.

            Surely, there is no place like home. And one of the things we miss whenever we leave home is the home-cooked food. Filipinos who now reside in other countries surely miss Filipino cooking.
            Filipino foods have numerous indigenous and foreign influences. They can be characterized as a fascinating blend of Spanish, Malay, Arab and Chinese cuisine. Spanish-inspired dishes are paella, caldereta, and morcon. Chinese influence is evident in such dishes as pancit canton, lumpiang Shanghai and hopia.
            The regions in our country have their culinary specialties. But the indigenous coconut cookery is the most common and popular.
            Coconuts are used generously in Filipino cuisine. Coconut dishes originated from the Malay culture. Filipinos are fortunate because fresh coconut milk come cheap, the Philippines being the world's second largest producer of coconut products.
            All food groups can be cooked in coconut milk - meat, fish, poultry, root crops, grains, fruits, and vegetables. Coconut milk is also great for mouth-watery desserts like biko, suman, and bibingka. With the demand of coconut-based dishes, manufacturers have made them available in cans like the "Bicol express," sardines gata, and tuna in coconut milk.
            Coconut is rich in fat. Fat is concentrated source of energy, giving 9 kilocalories per gram. Of all the nutrients, fats may have the worst reputation, but like carbohydrates and proteins, they are indispensable in the diet. It is generally recommended that 20-30 percent of the total energy allowance should come from fats.


You will need:

1/4     kilo  young langka meat, cubed
1        medium onion, chopped
3        medium tomatoes, diced
1        tablespoon calamansi juice
1/3     cup coconut cream
          Green onions, chopped
          Salt to taste

Here's how:

1. Boil langka until tender.
2. Drain water and slice langka meat thinly.
3. Add onion, tomatoes, calamansi juice, salt and coconut cream.
4. Toss.
5. Garnish with green onions.

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Wednesday, March 2, 2011


Stir-fried kangkung with blachan seasoning, Pe...Image via Wikipedia
By Juvy S. Iliwiliw

        You have to read what Aida Alarcon has to say with the Filipino kangkong and you will be surprised what kangkong can do for you and she even included a palatable dish she prepared for her section in "Food for the Family".

       Kangkong, though called swamp cabbage or water spinach, is not really a cabbage or a spinach. It grows practically everywhere-in ditches, ponds, and dry land. Kangkong comes in varieties ranging from purple-stemmed ones with narrow leaves to white-stemmed ones with broad leaves.
      Kangkong is usually used as an ingredient in sinigang (sour stew). It can also be cooked as salad, adobo, and other appetizing dishes.
      A good source of carotene which, in turn, can be converted to vitamin A by the body, kangkong, is, beneficial especially to persons with hypertension, said Dr. Miguel Cornejo Jr., a heart specialist. When ingested as roughage, it helps eliminate fatty deposits in the alimentary canal that would otherwise lodge in the blood vessels.
      Known to be the poor man's vegetable, kangkong does not exactly appeal to the business executives and to the rich. The declaration of President Gloria Arroyo to make this leafy green vegetable our national vegetable, however, has stirred the hornet's next in certain sections of our society.
      Declaration or none, however, eating kangkong will never be a disadvantage to us.


You will need:

1/2     kilo kangkong, blanched and drained
4        hardboiled eggs, wedged
2        medium sweet potatoes, boiled and cubed
4        pieces tomatoes, sliced
2        medium red onions, chopped
1/2     cup calamansi juice
1        small garlic head, minced
1/2     teaspoon sugar
1/4     teaspoon salt

Here's how:

1. In a big wooden or crystal platter, arrange the kangkong according to artistic taste.
2. Top with eggs, sweet potatoes, tomatoes and onions.
3. In a bowl, combine calamansi, garlic, sugar, and salt.
4. Serve kangkong with the calamansi dressing.

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For Your Energy Needs

Grain products are often baked, and are rich s...Image via Wikipedia
By Juvy S. Iliwiliw

        I really love sharing with you some articles that are not only informative and beneficial but full of ideas in making you and your family healthy in every way.

       Here is another one that I found and I wish to share it with you because the recipe that is included here is really truly another Filipino delicacy that you will greatly love!

       Carbohydrates may come cheap but they are the chief source of energy. They are commonly known as sugars and starches. Carbohydrates, however, have gained a bad reputation. Some people regard them as undesirable or unnecessary dietary components that must be eliminated if a person wishes to lose weight or avoid diet-related diseases such as obesity or diabetes.
       Truth is, carbohydrates have essential functions to perform. They provide most of the energy in the diet and supply an appreciable amount of protein. About 50-57 percent of our calories should come from carbohydrates, to supply us with energy to keep us alive, alert, awake, and enthusiastic!
       Found almost exclusively in plant foods, carbohydrates are abundant in root crops, cereals, grains, legumes, vegetables and fruits. Milk is the only animal-derived food that contains significant amounts of carbohydrates.
       Root crops that have high starch content include cassava (kamoteng-kahoy), taro (gabi), sweet potato (camote), white potato (patatas), goayam (toge), purple yam (ube). Of these rootcrops, cassava has the biggest amount of starch (34 percent). Tapioca is the commercial term for cassava starch.
       Cassava is commonly served as suman or plain boiled, topped with sugar and grated coconut. One can also turn cassava into a special treat for parties, potlucks, and family meals. Make an easy-to-do and economical cake that tickles the Pinoy palate.
       Cassava cake is delicious and provides significant amounts of carbohydrates to supply the energy needs of the active child, growing teener, busy housewife, and working father.


You will need:

5      cups cassava, grated
2      cups sugar
1      cup powdered whole milk
2      eggs, beaten
5      cups coconut milk


Cheese, grated
Condensed milk

Here's how:

1. Mix thoroughly the first four ingredients.
2. Add coconut milk and mix well.
3. Pour into a greased baking pan.
4. Bake in moderate heat for about 45 minutes or until the top is almost dry.
5. Remove from oven.
6. Pour condensed milk evenly on top of cassava cake then sprinkle with cheese.
7. Bake again until golden brown or until cheese and milk melt.


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Find The Best Cake Decorating Hints For Kids

A butterfly in almond paste, decorating a cake.Image via Wikipedia
By Emily Diaz

If you wish to have quality time with your family, think about getting into kids cake decorating. When you engage the children in an activity like this, you allow them to learn skills that will come in handy later in their life while at the same time you are having fun with them as well. This way you can together create cakes that look and taste good, too.

Tuesday, March 1, 2011

Meatless Main Dish

Fruit stall in a market in Barcelona, Spain.Image via Wikipedia
By Juvy S. Iliwiliw

           I may have to share with you again another article from the "Food for the Family" section of Health and Home. This was written by Aida Alarcon. I find it very helpful for those who, like me, aim to achieve the grandest age of living healthy.

           Vegetarianism is the oldest known diet to the human race. (see Genesis 1:29). It is the most efficient and wholesome diet for us.

           Here are some reasons why discarding meat is a healthier option:
  • Liability to take disease is increased 10 times by eating meat.
  • Meat is not essential to good health, strength and endurance.
  • Meat is a carrier of diseases, which are readily tranmitted when fresh is eaten.
  • Meat is high in fat and cholesterol, a leading cause of coronary disease.
  • The moral, intellectual, and physical capacities are depreciated by the habitual use of flesh meat.
  • Vegetarians enjoy better health and longer life expectancy.
  • Vegetarian diet chosen from nature's bona fide and healthful supply tends toward freedom of intellect and a sweetness and serenity of disposition, imparting strength to meet the challenges of life 
Why not try practicing being a vegetarian with this meatless main dish recipe. You will surely love it and live it. For our long life!


You will need:

1/2    kilo VG for bopis (available at vegetarian stores)
         or substitutes like gluten or textured vegetable protein, diced.
1/4    kilo radish, diced
1/2    cup carrots, diced
1/2    cup tomatoes, diced
1       piece onion, diced
2       tablespoons garlic, crushed
3       tablespoons ginger, chopped
1/2    cup vinegar or calamansi juice
1/4    cup black pepper
1       cup soy sauce
1       cup tomato sauce (optional)
1/2    annato seeds or atswete water
         Salt to taste

Here's how:

1. Saute garlic, ginger, and onions. When the aroma comes out, add tomatoes and cook until done.
2. Add radish and cook until transparent.
3. Add carrots and VG for bopis.
4. Season with salt, soy sauce, and black pepper.
5. Add tomato sauce, annato seeds or atswete water. Continue mixing and simmering until cooked.
6. Best served when hot.

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