niloo
Acai Berry
Well, everyone seems to be talking about this miracle berry that grows solely in the Amazon forests and jungles of Brazil. Dr. N. V. Perricone whose skin products I have been using for years, lists these benefits:
- Slows down the aging process
- Highest antioxidants of any food!
- Enhances sexual desire and performance
- Promotes healthier and younger-looking skin
- Fights cancerous cells
The only downfall is that we cannot get it fresh... well the distance between North America and deep forests of Amazon, you see?! But you can get the supplement at the website below:
https://secure.acaiberryboom.com/default.aspx?ID=abbcbnp&AffiliateID=CD11182&Subid=
Be sure to check it out; I did, but have not ordered it yet. In the meantime, I am eating a lot of organic blue berries!
Live well!
Wu-Yi Tea--Fact or Fiction?!
Jul 30, 2008
As with many of you, I have, time and time again, come across this hard-to-believe site, http://www.wu-yisource.com/?gclid=CIHW-Imh6JQCFSQWiQod8FakSA boasting about the magical powers of this particular kind of tea.
As a magazine editor and staff writer who does a great deal of medical research on health and nutrition, and a very health-conscious one at that too, I have always believed in the health benefits of tea, especially that of white and green tea. In fact, my favorite class-of-2008 graduation mug, sitting comfortably at my desk and getting replenished with fresh hot-water several times a day, is as much a part of my daily routine as is answering tens of emails and phone calls I receive each day.
But, that aside, I have serious reservations about the validity of these inflated notions, claiming that people lost 50 or 80 pounds by drinking this tea. yes, yes, yes... I know, tea is good for you... and green tea even better... but come on!
Y'all out there, tell me what you think... please!
Niloo's Creative kitchen!
May 11, 2007
Party of Four!
Try this soup cold, warm or hot--it is wonderful regadless of temperature, not to mention good for you!
Ingredients:
1. 2 cup tomato sauce (I get the 2-cup cartons with chopped tomato pieces in it)
2. 1 cup freshly chopped tomatoes
3. 1/2 cup chopped fresh celery
4. 2 cloves of garlic, minced
5. 1 small union, finely chopped
6. 1 small whole wheat loaf, or 10 slices
7. 1/2 cup finely grated parmesan cheese
8. 2 tablespoons extra virgin olive oil
9. 2 tablespoons chopped fresh parsley
10. Salt & cayenne or black pepper to your taste
Directions:
Add the olive oil to a pot you've placed over low heat (olive oil and vegies will lose their nutritional value under high heat).
Add garlic union and celery to the oil and lightly saute. Then add the tomato sauce and fresh tomatoes. Add one cup of water and mix. then close the lid and let the soup simmer under low heat for 15 minutes.
You can slice the bread, or cut your slices into squares (a little smaller then saltine crackers). Spread them over a baking sheet and sprinke with olive oil and most of your parmesan cheese and parsely (save some of each to garnish the soup). Put them in the oven and bake for 15 minutes at 350 degrees.
You can serve the soup at any temperature you like. I suggest warm in winter and fall, cold in summer. Sprinkle with fresh parsely, parmesan and your homemade croutons!
Bon Apetit!
Niloo's Creative Kitchen!
May 11, 2007
Saffron Salmon & Green Herbs Rice
Party of Four!
This dish has been a favorite of my very very difficult son ever since he was a toddler. It is a healthy version of a dish my mother used to make when I was a child.
Safrom salmon and green herbs rice is a great dish for either lunch or dinner--something you can prepare in advance for your loved ones or your family. You only have to warm the rice and let your oven broil the fish!
Ingredients:
1. One half fillet of a medium size Salmon, skinned and debonned
(You can certainly use other kinds of fish. My experience has shown that men usually prefer dark fish like Tuna and Salmon, while most women prefer white fish, such as Trout, Catfish, Hallibut and white fish.
2. 1 1/4 cup Basmati rice, washed and soaked in cold water
3. 1/4 cup wild rice, washed and soaked in cold water
4. 4 cloves of garlic, minced
5. 1/4 of a cup olive oil or canola oil
6. 1 whole lemon, juiced
7. 1 or 2 pinch saffron
8. 1 or 2 pinch cayenne pepper
9. 1 or 2 pinch Paprika
10. Salt and pepper to your taste
11. 1/2 cup dried dill or 1 cup of fresh dill finely chopped
12. 1/4 cup dried cilantro or 1/2 cup of fresh cilantro finely chopped
(You can substitute flat-leaf parsely for cilantro)
Directions:
Mix 1/8 cup of olive oil, 1/2 of your minced garlic, lemon juice, a pinch of your chopped dill, saffron, paprika, kayanne pepper, salt and black pepper in a flat dish. Place the fish fillet in the marinate, cover it with plastic wrap and put in the refrigerator for one hour.
Bring to boil 2 1/2 cup of water in a pot. Add the rice, wild rice, garlic, oil and salt & black pepper and mix them together. Close the lid and set the stove for medium to low heat.
15 minutes later, take the lid and add the herbs to rice and gently fold them together inside the pot. This is the time you can taste the rice and make sure you have added enough salt and pepper to it. Close the lid and set thestove for low heat for another 15-20 minutes.
Covering the inside of the lid with a paper towel or a clean kitchen towel will help the rice cook thoroughly, but if you prefer your rice aldente, you certainly don't have to use the towel trick!
While your rice is cooking to perfection, take the salmon out of the refrigerator, put in an oven dish and put under your broiler (halfway in your oven's internal height) and let it get brown and crispy on the top and around the edges.
Serve the fish in a tall dish and garnish with lemon wedges. Serve the rice in a separate dish and sprinkle with a pinch of freshly chopped dill.
Bon Apetit!
Niloo's Creative Kitchen!
Dec 19, 2006
Party of Four!
Here is a new and fun recipe for those of you who appreciate a healthy and vegeterian version of caviar...
Ingredients:
1 cup black lentil (washed and soaked in cold water overnight)
1 medium union, finely choped
1 medium bell pepper (yellow or red) finely choped
1 medium tomato, finely choped
1/2 cup chopped celery (I always include the leaves)
2-3 tablespoons grapeseed oil, or your favorite vegie oil
5 cloves of garlic, finely choped or minced
1/8 cup finely choped black olives (I use the seeded ones in a jar)
Tumeric, black pepper, cayenne pepper, paprika & salt (to your taste, I usually use a tad more salt to keep with the saltiness of caviar)
Diections:
Heat the oil in your pot and saute the unions until translucent. Add the rest of the vegies (except for the olives) and the spices.
Add the strained lentil to the pot and two cups of water and let it simmer for two hours. Open the lid and mix every 45 minutes.
Add the chopped olives at the last ten minutes of the cooking process. Take the pot off the stove and let it cool down. Taste the delicious spread you just made to make sure the spices are sufficient. Transfer the spread to a container and store in the refrigerator for up to 10 days. Enjoy it at room temperature with crustinis, warm slices of bread or crackers!
