Archive for April, 2008

Salt is essential to health. This means sodium chloride and potassium chloride, with traces of other mineral salts.

If you sweat a lot at work or play, lack of salt can cause “heat stroke”.

Salt can kill. Excess salt is probably the biggest dietary health risk factor after fats, in any country that uses a lot of prepared foods.

Avoid salty-fatty snack foods. Restrict the salt added to foods during cooking.

As a kid, I used to salt everything at meal time, often before even tasting. Now, any foods I prepare, I add no salt, outside of reduced salt versions of soy sauce. And I
am very sensitive to the taste of excess salt in bought meals, canned goods, and other prepared foods.

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

A healthy diet is a thing that anyone can choose to maintain in order to keep a good health. If there is one major health issue that we can have control of nowdays, it certainly is our diet. However, each person may have different needs when it comes to eating habits, depending on the living area, the genetic makeup, etc……

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It may be generally agreed that eating wisely and weight loss do not often agree. Just look back that the parade of “fad diets” that didn’t seem to work over the long term and, in retrospect, were not wise from the onset.

This article will be a “union” of ideas from Ayurvedic principles, modern fitness concepts, and overall strategies for better health.

It goes without saying that a vegetarian diet is healthy. Only a decade ago, there were many reservations, among local physicians in New England, in regard to this concept. How rapidly knowledge, insight, and opinions change.

Be aware of how hungry you are before your meal.

Try to avoid too much time between meals, as this leads to over consumption and your stomach should never be more than three quarters full, after a meal.

Exercise tip: Some of you practice Yoga and understand the many benefits of Sun Salutations, but have you ever tried weight resistance?

Strength training increases energy expenditure during a weight resistance training session. The high intensity of strength training indicates a high utilization of carbohydrates during a training session.

During the post-exercise recovery period, energy expenditure is elevated for a period ranging from two to fifteen hours (1). The increased energy demands are obtained by burning more calories, and a good portion of the calories are coming from fat stores.

Even if you work every body part just once a week, this method of cross training will effectively burn calories. When you combine this with any aerobic activity, you have a powerful combination. Rowing and bicycling are good substitute forms of resistance too.

A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.

If that doesn’t sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.

Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.

Here’s what you need to do to be a good chef.

A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can’t decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don’t.

Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.

If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.