goji berries properties Updates

Nutritious properties of Goji

Tue, 14 Oct 2008 09:23:57 EDT
Found in the laps of splendid Himalayan mountains, goji is a gift of nature which has shows us the way to illumination, complete satisfaction and health. When we talk about goji, the first point which...

What Are The 10 Super Foods For Weight Loss

Wed, 30 Jan 2008 08:59:23 EST
What are the 10 super foods for weight loss?

What IS a super food?

There is no government definition, but a superfood is a natural food source that is highly concentrated with...

goji berries propertiesFive Tips From An Italian On A Mediterranean Diet

Growing up Italian, I marveled at the women and men, in my family, who cooked. Not only were they wonderful chefs but had a natural talent for balancing food groups. There was an emphasis on fresh produce and meat, that I am partial to today. One of my grandmothers used to take me to the chicken store to pick out a chicken. Yes, the chicken was still clucking and running around. Today, although I no longer visit the chicken store to get the freshest poultry available, there are still some valuable lessons I like to follow.

Think of Pasta as a side dish, not a main course. The first time I was served pasta, outside of my family, I was astonished. The pasta on my plate would have been four servings, in my family. One pound of pasta serves eight people. Two ounces of pasta with a vegetable and a protein is a meal. Serve more vegetable dishes, if needed. Only serve bread with your pasta on occasion. Pasta is your grain.

Have a hearty soup, as a meal, at least once a week. There are so many nutritious and wonderful soups. A soup with leafy greens and beans, served with a good Italian bread, was often served at my house. A soup, with pasta in the soup, such as chicken noodle would not be served with bread.

Make a salad the first course. Having more courses for dinner helps to regulate the portions eaten in each course. I remember having a salad, with an olive oil and red wine vinegar salad dressing, at every dinner.

Use olive oil as your main fat. We very rarely ate anything deep fried. Instead, if there was oil involved, we saut�ed our vegetables, chicken or fish, and pasta in olive oil.

Have fruit or nuts as a dessert. During the holidays, my grandmother always had a huge fruit bowl and another bowl with a variety of fresh nuts on her dining room table. After dinner, we were allowed to choose a fruit from the bowl and a handful of nuts. Sweet breads, cakes and cookies were an occasional treat, eaten two to three times a month.

I don�t follow all of my grandmother�s cooking traditions as much as I probably should. However, when I start to gain a few pounds, I typically fall back on the old ways. My sisters and I lead busy lives. Many still have children to raise as well as jobs. It is not always easy to cook the way my mother, father and grandparents did. I was surprised, therefore, when talking to my sister not too long ago. Even though we live thousands of miles apart, in both of our houses, there was a pot of soup and a pot of sauce simmering on the stove as well as a chicken simmering in the crock pot. I guess the apple doesn�t fall far from the tree, or is it the olive?

Constance Weygandt is an author, speaker and balance mentor. For more information on wellness and nutrition or to sign up for Constance's newsletter, visit her website at http://www.balancedwellnessonline.com

A Unique Treasure for Any Cook: Modena Balsamic Vinegar

"The preparation of good food is merely another expression of art, one of the joys of civilized living" -- Dione Lucas

Twelve balsam pine trees bobbed and weaved as the return voyage to Europe commenced. Christopher Columbus had been impressed with the little trees and saw this as one of many souvenirs from his second voyage to the new world. The trees took root easily in his native Europe.

Little did anyone realize the transplant of those twelve trees would result in one of the most exciting tastes in cooking today. This is but one theory as to the origins of Balsamic vinegar. Additional research indicates that an earlier form of this vinegar may have roots in the 11th century and was more than likely used for medicinal purposes in its original form.

It is further argued the balsam in �balsamic� refers to balm (soothing properties) and not the balsam pine tree.

Production of Balsamic Vinegar

In the region of Modena, Italy, the dark vinegar ages in a series of wooden casks. To ensure the highest quality you must refer to the product label. Italy has protected the phrase �aceto balsamico tradizionale�. There are several less expensive products that bear the label balsamic vinegar or balsamic vinaigrette. While some are of average or above average quality there are also some that are comprised of little more than cooked caramel and common vinegar.

Nature�s Best Ingredients

Balsamic vinegar begins with the quality of white sweet grapes. The grapes are boiled into a syrup state while water content is reduced by as much as 50%. The syrup is then placed in balsam or other approved wooden casks. As the syrup ages, vinegar is added to acetify the existing product. Once a year the balsamic vinegar is transferred to a new cask. There are a variety of woods used in production of balsamic vinegar, but there are only a select few woods approved for this use.

Most companies that provide authentic Balsamic vinegar will also provide a less expensive variety that maintains high quality, but with less aging and depth of flavor.

Cooking with Italian Balsamico

While oil and vinegar do not mix, they are companions that bring uncommon taste to gourmet cooking. Balsamic vinegar has the ability to bring out substantial taste in almost any meal. The best rule of thumb for Italian balsamico is �less is more�. Many will use balsamic vinegar utilizing a nebulizer to spritz food or they will portion the precious liquid by the drop.

There is little wonder why this is the case when you consider that the demand for aged balsamic vinegar is extremely high. Modestly priced bottles begin at $20; however some bottles that have aged more than 25 years can cost more than a thousand dollars. A few bottles that were made in the 1700�s have been made available for over $120,000 dollars each.

The Art of Balsamic Vinegar

Balsamic Vinegar can be both sweet and sour to the taste, yet it is this exact combination that continues to impress and amaze the artist pallet of taste conscious consumers. Balsamic vinaigrette can make an ordinary salad into something radically special.

While balsamic vinegar has been around since the Middle Ages it has only found a worldwide following in the last thirty years. The labor intensive process of making balsamic vinegar makes a bottle of this exceptional vinegar a unique treasure for any cook and a unique taste treat for any guest.

James Zeller writes for gourmet gift related websites and blogs such as Cruets.com Here is a selection of gourmet oil and vinegar that he found, and a creative collection of kitchen gifts.

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