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Gourmet Cooking Made Easy: Holiday Party Ideas
(ARA) - More entertaining takes place during the holidays than all the rest of the year put together. Relatives come to visit, friends and neighbors drop by unexpectedly -- this time of year you have to be prepared for a party on short notice.
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How To Throw A Fondue Party
How many times have you thrown a dinner party and didn't even get to talk to your guests because you were too busy with the dinner part of the party? Even serving appetizers can become a burden to coordinate different cooking times and to keep an...
Meringue Made Simple
Using meringue to top a fruit pie is an easy and elegant way to serve these delicious pies. Lemon meringue is the most popular meringue type pie but you can try orange or lemon cream as a new twist.
Meringue can be a bit fickle if you are trying...
My Mother's Recipe Box
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my ...
Substitutions for commonly used ingredients
What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old...
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How To Get The Fresh Juices You Need
Taking juices may be compared to eating a balanced diet. No one
would contemplate trying to live on one single foodstuff. In the
same way, most Juices tend to work better in combination than
alone. The values of one will complement the deficiencies of
another.
The very best raw materials should always be used. There is
nothing to beat freshly gathered produce from your own
organically cultivated garden. But for many crops and for most
people, that is not possible. The next best is to buy good
looking, fresh fruit and vegetables from the local supplier.
Take care to always wash bought produce with clean, flowing
water in case there is any contamination.
As soon as a plant is picked, the nutrient value begins to
diminish. Canning and bottling both involve cooking which
further reduces the vitamin and mineral content some of which
also leaks out into water (that is why you should always try to
cook with as little water as possible and to use any left over
as a basis for soup, gravy or sauce). Drying foods will of
course make them impossible to juice as well as reducing the
nutrients.
The only answer is to
store high quality materials in a deep
freeze. Although there is still a loss, it is not as serious as
in other methods of conservation. You may also freeze the actual
juice.
How much juice should you take? Some are powerful, and are
usually taken in combination with the basics such as carrot
juice. Less than pint a day is unlikely to be effective. So the
rule to adopt is: FROM ONE TO EIGHT PINTS OF JUICE A DAY, BUT
NEVER MORE THAN IS COMFORTABLE.
It is not always true to say that the more juice the quicker the
result, but there is certainly not much benefit to be derived
from consuming juice in too small an amount or for a period of
less than a month. An experienced practitioner can achieve his
results with more or less juices than are recommended here, but
he has the benefit of contact with the patient.
About the author:
Kevin Pederson has been managing a number of natural home
remedies websites which have information on all the
natural and home made remedies and providing knowledge about
juices and how to get the best of it.
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