The Bad Foods Of Summer

Summer can give us some of the healthiest foods but it can also offer some of the worst too. from the barbecue to the boardwalk, over fried , over grilled and over sweetened nainsook meals and treats are gobbled down in abundance. if you want a healthier diet, avoid them or cut down.Just don't make them a habit. Barbecues are usually thought of as wholesome affairs.After all what could be more American?however grilled meats can be hazardous if eaten on a daily basis. That innocent burger and hot dog have now been remedied unhealthy thanks to cooking them over coals. Meats can be rendered carcinogenic thanks to the high heat.One way to avoid this is cut meats such as chicken and steak into kabob side bites.They will cook up quicker and spend less time on the grill. Grilled veggies are fine and even encouraged.Try corn, tomatoes, even asparagus and peppers.Also those fresh grilled veggies are much better than those picnic salads.Most are cholesterol bombs laden with too much mayo and even sugar.To make a healthy potato salad or Cole slaw sub in olive oil for the mayo or even a low fat mayonnaise.You cam also try Nayonaiise a soy based sub vegans use'Also flavoring with dark honey is much better. you can even use it in barbecue sauces instead of brown sugar.Beach fare also comes with caveats.Most beachfront stands sell fun foods.However their after effects aren't such.Many pavilions serve everything from cheesy nachos to nuggets.They are tasty after a day of splashing in the waves but they're not nutritious.Pack a cooler with veggies slices a healthy homemade Greek yogurt dip along with fruit and pretzels.For drinks think fresh brewed ice tea and water instead of soda and juices. Summer also brings about trips to the boardwalks and fairs.It is a Herculean feat not to buy any of the junky foods .Surprisingly enough cotton candy is about the most healthiest.It's is pure sugar, yes, but it has no grease , lard, butter or flour.Another Ok treat is the candy apple.The only problem with it is that it can play havoc with your dental work.Chirros are becoming popular and who doesn't love them.They're crunchy and sweet, often served with a chocolate or caramel sauce.These are loaded with everything from grease to white flour.There's really no sub for them so if you do crave one go easy.Ice cream and frozen custard are always featured.These too are cholesterol laden. ,especially if you pile on syrups and whipped creams.Opt for Italian ice instead.Another fair ground treat is fried anything.Avoid this booth at all costs.As yummy as fried butter it is is just pure poison. The summer is full of diet land mines,These can be fun and downright delicious but they are lethal. Eat these sparingly just as a rare treat. then go back to the fruits and veggies of the season.

Your Summer Must Have Pyure Stevia

Stevia seems to be the sweetener of choice these days.Yet there are so many kinds to choose from.The worry is over .Use Pyure ,a sweetener that's good for you and tastes good too.It's the perfect plus for summer dining.It can go from barbecue to dessert, in variety of recipes. I like using Pyure for a number of reasons.One it has fiber which can help lower cholesterol.The company also uses the best of the leaves from the stevia plant which means a sweeter taste.The company also practices sustainable farming, a big plus on my list.Pyure comes in a variety of forms,making it extremely versatile for both cooking and baking. The packets can be used to sweeten summer coolers such as lemonade or fresh brewed iced tea as well as sweetening my regular nighttime herbal one(another benefit of using Pyure is that it won't keep you up at night like regular sugar would)"The sweetener comes in a granular form and you use it the same way you would sugar.The measure for the two are the same although I would decrease the amount of stevia used because ot it's intense sweet taste.The company also make a green tea energy drink featuring Pyure and natural fruit flavors. Loke sugar, Pyure can be used in a variety of different summer recipes.Try a pinch of it in a homemade low calorie barbecue sauce.Mix ketchup,Pyure ,and apple cider vinegar along with some fresh ground pepper or cayenne for a sweet and fiery rib sauce.It can also be used as a dry rub for different kinds of meats such as chicken wings, brisket , and beef ribs.Mix two to three packets with sea salt, fresh ground black ,white and pink pepper corns along with a dash of garlic powder.Rub and then cook.Of course Pyure is a great sweetener for ades but it can also be used in cocktails too.Try it in a star fruit martini or a watermelon cucumber cooler.Pyure can be added to sliced strawberries to create a sweeter, low calorie shortcake and do not hesitate to use it to sweeten fresh whipped cream.This last will go well with any short cake or even over ice cream.Pyure can be used in making this last as well as in homemade sherbets, ices and sorbets. If you have to pick a stevia brand for your summer cooking, look no further than Pyure.It has a great taste and great benefits.Use it in everything from barbecue sauce to homemade ice cream.Have all those fun summer foods without the worry of too many calories.

The Effects Of D Day

Today is the seventieth anniversary of D- Day the beginning of the end of World War II.It was the time when brave young men, just barely out of childhood, saved the world, making it a safer and better place.Sadly we still have conflicts and brave young men and women fighting in them.There's so many things we can do for them and their families ,from baking a simple cake to treating them to a dinner and a homecoming party. One of the nicest things you can do for any service person or vet is treating him or her to a home cooked meal. Nothing beats a steak with homemade plank fries or hand made burgers on the grill.Also invite their families too, and make sure there are special treats for their kids.If you have a garden or a few fruit trees ,do not hesitate to bring over the best of the crop.You can also do this at some VA hospitals (if it is allowed.check first before you go).If you know a returning soldier, then treat him or her and their spouses to a romantic candle lit dinner.Throw in a bottle of champagne and then leave. Another way of just saying thank you is baking a batch of cookies or a cake. It may be a small token of gratitude but it will mean a lot to them.Also gift cards to restaurants or even coffee shops is just a minute way of showing your appreciation for them. Another way of showing your gratitude is helping out at VFW picnics or arranging dinners or drives.Older veterans too appreciate whatever you bring ,whether homemade Cole slaw or just your grilling skills. If you have any veterans in your neighborhood, invite them out to dinner or over to your house for a meal. Your and your kids will enjoy their stories along with making friends.Visit nursing homes and independent care centers.A gift of in season fruits and vegetables are always nice and good for their diets as well.Again offer to take them to a favorite restaurant for not just good food but a good heart to heart talk. Sadly enough there will always be conflicts.Thankfully there will always be brave men and women who will fight them.We need to honor them in some way, whether with a dinner or home baked gift.It's a very small token to say thank you.

Maya Angelou, Writer,Poet, Home Chef?

Maya Angelou was one of the seminal writers of both the 20th and 21st Centuries.She was also nominated for a Tony award and also appeared on one of the first TV. Miniseries, Roots.Yet she had another talent - cooking.Dr .Angelou was an accomplished hostess and a home chef.Her parties were as legendary as her words. There was a very lovely memorial and remembrance to her in yesterday"s New York Times Dining section.Jessica B. Harris,who knew the great poet and writer, gives us a different facet of her life.In a way, it's no wonder that Ms. Harris memory takes place in California's Sonoma wine country.This is a region where the soil is rich and both fruits and vegetables grow in abundance.Any foodie or adept home chef would live in an area such as this.She was also a True hostess, always having a well stocked pantry.She loved en tertaining any kind of party from the small and intimate to the loud and noisy.Cooking for both was a snap and a pleasure for her.One of the best memories Ms. Harris has is Dr.Angelou's New Year's Day feast.It was a true Southern, affair with hop pin' John,ham roast chicken ,greens and candied sweet potatoes.It was held at her North Carolina house, a home with undoubtedly an ample kitchen to cook and create.Her New York parties had the literati and stage ,from Jimmy Baldwin to the great Nina Simone. It should come as no surprise that Dr. Angelou also wrote a cookbook, first published in 2004 ,Hallelujah!The Welcome Table: A Lifetime Of Memories With Recipes is mixed with her recipes and recounts of her life. It was a best seller, even rivaling her prose and poetry in sales.Like many writers she traveled the world but unlike them she collected recipes.She was adept at recreating many different dishes like her 12 boy curry, so named because it required twelve servants to carry it. This colonial dish ,despite it's somewhat dubious history, was a favorite.She also wrote a humorous poem ,The Health Food Diner, almost Ogden Nashian in it's humor and meter , lightly ridiculed vegans with their righteous ways as well as listing a long and yummy list of all sorts of meats from corned beef to prime rib. Dr. Angelou was an amazing writer but she also was an amazing cook and cookbook writer.Yes, she was remembered for her fiction and poems but she should. Also be remembered for her legacy of good dishes.She was a star, not just of Literary circles but of the kitchen as well.

Chilies Without Heat

Heat is always associated with Mexican chilies and food.It's what makes the cuisine unique and also popular.There is one part of Mexico where the fires isn't always ablaze.It flavors, it adds to the existing flavors ,but it doesn't"t burn brightly.If any thing it smolders. Mark Bittman, wrote about this area, the Yucatan Peninsula is a large article in today"s New York Times Dining section.He travels to the area and ,of course it inspires and influences his cooking.Like other parts of Mexico, chiles are a part of every day eating.However these won't burn the throat or bring on tears when eaten.There's more of a fruitiness, according to Mr. Bittman. Cooking with these are easy and there's a lot a home chef can do with them.Milder chiles are great because they will not dominate and become the main flavor.The best chiles to use are the chipotles which are smoked ,dried jalapenos.With any chile pepper, the key is roasting and/or toasting You can roast them over an open fire or in a skillet( sans oil or butter).You can even use an oven .Any roasting releases complex aromas.Your best bet is using fresh chiles.They benefit the best from roasting.You can discard the skins if you want but it's really not necessary The article has some interesting recipes.There are scrambled peppers and eggs.This makes a different brunch recipe.It has jalapeño along with chopped red bell peppers.The scramble can be served inside a flour tortilla or on toast.It would also be perfect with a side of black beans and rice too,There is also puzzle a pork and chile based dish,driven by smokier milder chilies such as chipotle or nachos.It's kind of like a soupy stew, also using hominy or maize as well.The third recipe is a chile tomato sauce.This is not so hot and could be both the base for chile as well as for arrabiata sauce.Ancho chiles are blended with garlic and onions along with honey and apple cider vinegar.after cooking it is ten pureed and placed into a glass jar.You can save it for a week however it probably won't last ,thanks to it's versatility. Chiles can be both hot and smokey.If you want a more subtle flavor go with the milder ones of the Yucatan Peninsula.You can create some tasty dishes ,enjoying the peppers true flavor with out the tongue and throat searing heat.It's a different twist onMexican favorites,

Dressing Up

What makes an ordinary bowl of tossed greens and chopped veggies a stand out? The dressing.Any dressing from a simple vinaigrette to a creamy ranch or tangy Thousand Island can add zip and verve even to just shredded iceberg lettuce and tomato wedges.Homemade dressings are not only yummy they're a snap to make.Even kids could create fancy ones for the evening salad. Sometimes the simplest is the best.Many salad devotees opt for the great Italian food writer,Marcella Hazan's recipe for a good side salad! Toss greens in olive oil, add a few drops of vinegar and then shake in fresh ground pepper and sea salt.This dressing works well if you have a strong main meal such as pasta or a roasted meat.The salad is secondary in this case.However with these hot June days, salads are becoming the main meal. Yes, you can still have an oil and vinegar base but try adding aromatic herbs such as oregano and rosemary.This is a basic Italian dressing recipe and can even be used on heroes too.A fruit infused vinaigrette is always a nice change of pace.Buy fresh picked blue berries or strawberries and bruise then( crush them with the back of a spoon)'Add to a white wine vinegar for fourteen days. If you want you can make several different fruit flavors, including peach and blackberry along with raspberry.Try these with salads having grilled chicken or turkey as the main ingredient. Creamy dressings are a bonus.They not only give a certain oomph to ordinary salads but they are chock full of flavor.One of the easiest and tastiest is French.This is just a simple mix of mayo and ketchup.There are recipes that nix the mayonnaise and sub in corn oil and white vinegar.Many prefer the first recipe .For added zing put in sweet relish or even chopped gherkins to create Thousand Island dressing.Sub in chopped pickles for the gherkins or sweet relish and you have Russian dressing.This is not only good in a salad but also slathered on a Reuben sandwich as well. Ranch dressing is popular right now and it's an easy one. Mix buttermilk with mayo and add garlic , onion powder and chives.Caesar salad is always a treat and the dressing is an easy to whip up.It"s mayo ,anchovy paste,Parmesian cheese and lemon juice mixed together and then minced garlic is thrown in.If you're making a creamy dressing ,then think big salad.Any of these dressing goes well with a chef salad laden with all sorts of meat. You can also add grilled shrimp, salmon to these as well as croutons and variety of veggies. warm weather calls for a salad.Jazz it up with a home made dressing.Any one is easy to whip up and dress a variety of meats,greens and veggies.

The Delights Of Salmon

Here the scoop not only is salmon good for you,it's also one of the most flavorful meats.It's also the most versatile.You can grill it,bake it or broil it.Even canned salmon is versatile and a healthy meal choice.It too can be turned into a variety of different salads and even dips.Because it's light, it's the perfect meat for these warm late Spring days. Salmon has a tremendous amount of benefits.One is that it is chocked with an unusually high amount of Omega 3 proteins, in fact more than any other fish. The protein is excellent for lowering cholesterol as well as strengthening cells.It can also help the body fight off such cancers as colon, breast and prostrate.It even decreases the risk of bolo related cancers such as Hodkins lymphoma.Incorporating salmon into your daily diet can also make you happier.Studies have shown that people who have a salmon rich diet do not suffer from depression along with having a decreased risk of hostility.It's also good for joints, reinforcing cartilage.Another benefit is that eating the fish two times a week can significantly cut down on the onset of macular degeneration ,a condition in which the retinas dry up. Salmon is also a flavorful fish on it's own. Unlike tuna, which has the best flavor when it's packed in oil, salmons,strong, almost earthy flavor stands up. However it works wells with such a variety of herbs,spices and sauces, more so than any other fish. There are several different types to choose from.The first choice is wild or farmed?Which is the better and healthier choice? Many chefs and nutritionists will tell you to buy wild.Farmed salmon is no different than chicken , beef or pork that have been raised in pens.They can get lice from each other, thanks to rampant over crowding and then treated with antibiotics which humans can later ingest.Salmon farmers and Congress are in talks about improving conditions, making the penned area more in the free range tradition. There are also different types.King or Chinook salmon have a rich flavor and firm flesh.This is excellent smoked but can be cooked another way as well.For more flavor and color consider there'd or sockeye kind,This makes the best sushi,because of these two attributes and works well with other strong flavors ,Coho or silver salmons the most used, especially in restaurants.It's a light orange in hue and has a mild flavor.It's basically what 's in cans and works great in light dishes such as salads.There is also the pink or bumpy and dog.The pink is an excellent source of protein yet it and chum or dog are ignored or dismissed by salmon snobs?The last is prized in Europe and is versatile in a number of dishes. If you want a dish that is both healthy and flavorful, consider salmon. it is perfect in a salad of summer vegetables or grilled with lemon. not only thAt but you'll be delivering a healthy dose of benefits to every part of your body. Enjoy salmon in any form,It really is a true treat.