Sweetened Guavas and Mango Jam

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By Juvy S. Iliwiliw




SWEETENED GUAVAS


You will need:


1       kilo ripe guavas (preferable overripe and native)
1       cup washed sugar
1       medium-sized coconut
         dash of salt
         vanilla

Here's how:


1. Wash and peel guavas.

2. Slice into quarters and remove seeds.

3. Place in a regular sauce pan. Set aside.

4. Grate coconut.

5. Prepare coconut milk. For first milk extraction, add 1 cup water. Set aside.
    Use 7 cups water for second extraction.

6. Add second extracted coconut milk to the prepared guava in the sauce pan and boil for 7 minutes,
    stirring once in a while.

7. Add sugar and continue boiling for 5 more minutes.

8. Add vanilla, salt, and first extracted coconut milk.

9. Remove from fire after it boils.

10. Place in sterilized jars.


MANGO JAM


You will need:


Ripe mangoes
White sugar

Here's how:


1. Scrape mango pulp and mash. Use stainless steel knife and utensils to avoid discoloration.

2. To every cup of mango pulp, add 1/2 cup sugar. In case of sour mangoes, increase sugar to 2/3 cup.

3. Cook to thicken, stirring constantly.

4. Pour while hot in sterilized jars.

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Squash Flan

Image via Wikipedia

By Juvy S. Iliwiliw


A usual scene at the dinner table portrays a child refusing to eat his vegetables. His parents try all sorts of strategies-bribing, sermonizing, forcing, and scolding so that the lowly vegetables will get the kid's attention.

This is just but a normal behavior manifested by children who doesn't like to eat vegetables. But take heart, moms. You do not need to have a tearful battle or negative encounters with your kids every mealtime. You can still do something to outsmart them.

Here are some tips.

1. "Hide" vegetables in food. Make the few foods that your children eat more nutritious by adding certain ingredients that may go unnoticed.

2. Serve in an appealing manner. Remember, we do not only eat with our mouth, we also eat with our eyes.

3. Associate food with love and understanding. A child will likely form good eating habits and attitudes if he enjoys eating.

Start your "hiding" technique with the cheap but popular squash. However, squash is better said than eaten. To children, squash is yucky, mushy and messy. They only know squash as a vegetable dish but not as a dessert.

Let your children develop a taste and passion for squash by preparing the old favorite leche flan, but this time add unnoticeable flavor, vitamins, minerals, proteins and calories.

SQUASH FLAN


You will need:
  
             Brown sugar
1           cup squash, peeled, boiled and mashed
1/4        cup cornstarch
1           cup evaporated milk
1/2        cup sugar
 2          pieces eggs, beaten
1           tablespoon vanilla

Here's how:


1. Caramelize brown sugar in llanera. Make sure there is equal distribution of sugar. Set aside.

2. Blend squash, cornstarch, evaporated milk, and sugar.

3. Mix in eggs and vanilla.

4. Pour in llanera and steam for 15-20 minutes or until fork inserted comes out clean.

5. Refrigerate.

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A Vegetarian Dish from the Ocean

Image via Wikipedia

By Juvy S. Iliwiliw


Sea vegetables, a large form of marine algae that grow in the sea, have been around for thousand of years.

The word "seafood" conjures up bounty from the deep like  fish and other ocean-based delicacies. But there are also tiny plants called seaweeds that constitute sea vegetation. These tiny plants grow on shores lined with boulders and may be colored green, brown, or red.

Some healthy benefits from sea vegetables are as follows:

1. They contain high concentration of minerals, like iodine, calcium, iron, phosphorus, manganese, fluoride, and zinc.

2. Minerals from sea vegetables are assimilated easier than minerals in supplements. They enhance calcium absorption.

3. They contain appreciable amounts of vitamins A, B, C, D, E, riboflavin, niacin, and folic acids.

4. They are high in protein.

5. Red algae possess antiviral activity both in herpes and HIV.

6. They have a diuretic action in our body.

7. They can be used to treat swellings, nodules, lumps, goiter, cancer, chronic cough and edema.

In the market, sea vegetables can be found in the fish section; the dried from in grocery stores.
Keep dried seaweeds in glass jars protected from light. Tasty seaweeds can be used in soups and salads, and in wrapping rice dishes.

KIM POP


You will need:


5         cups sticky rice, cooked
1         cup carrots, minced
1/2      cup tapa, minced
2         pieces eggs, fried, minced
1         tablespoon garlic, minced
2         tablespoons onion, minced
4         tablespoons corn oil
10       sheets nori

Here's how:


1. Saute garlic and onions in oil.

2. Add tapa and carrots, and season with salt and other seasonings.

3. Combine with cooked rice and eggs and mix well.

4. Spread 1/2 cup rice-egg mixture on one end of a nori sheet and roll gently.

5. Cut according to desired sizes.

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A Few of My Fav Fat-Blasting Foods From the Huntington Beach Personal Trainer

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By Jess Minnema

Many people want to lose weight, and the hardest place to lose the weight is most often the belly. Some people work out as much as they can to try and get a flatter stomach but sometimes that just isn't enough. Start incorporating some of the following foods below that target the belly are and burn away fat.