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Yesterday, I made delicious and nutritious roasted root vegetables. In the slow cooker! Very little effort, lots of flavor, perfect post-holiday chow. This is what I did: saucysalad.com/2010/12/29/in-case-youre-feeling-fat/
A very healthy and nutritious Japanese
sweet.
a. kinako icecream (icecream made with soybean flour) ; b.Tamba-kuromame(boiledTamba black soybeans) ;
c. cooked sweet adzuki bean paste;
d. shiratama dango(rice flour dampling);
e. kinako( powdered roasted soybeans);
f. kanten(agar...hard jelly-like food)
....and syrup.
クリームあんみつ（creme anmitsu) served at a cafe at Kitayama in Kyoto.
The shop owner is a potter and a very good friend of my older son.
World renowned conductor, Seiji Ozawa seems to like this a lot...
I saw his autograph on the wall there... :-)
Promote Oral Health With Good Nutrition
Calcium And Vitamin C Promote Oral Health-ismile shanghai dental clinic offers.
Eating a variety of nutritious food is good for your overall health, including your oral health. Some vitamins in particular have demonstrated benefits to building healthy teeth, namely calcium and vitamin C, so be sure to include foods rich in these nutrients in your diet. Calcium has been shown to help build strong teeth, and vitamin C is a powerful antioxidant that also plays an important role in collagen synthesis, by which it helps you develop and maintain healthy gums.
Calcium: Dairy products, including milk, yogurt and cheese are good sources of calcium. Many physicians recommend 1,200 to 1,500 milligrams of calcium daily for most adults, so you may want to consider a calcium supplement, especially if dairy products aren’t a regular part of your diet. Also, try switching to low-sugar or sugar-free varieties of yogurt, since sugar (and bacteria) can promote tooth decay.
Vitamin C: Many fruits and vegetables including berries, oranges and cantaloupe, as well as green vegetables including broccoli and spinach are excellent sources of vitamin C.
How to Choose the Appropriate Teeth Whitening Method?
Link Here: www.ismile-dental.com/en/article.php?id=90
dashofcurry.com/2011/12/31/its-socca-time/
I know I have only been blogging about my lunches lately, but honestly, they've been the most exciting meal of the day. On Thursday, I still had some massaged kale salad to eat, plus half of a browning avocado, but I still wanted to incorporate something new and nutritious into my meal. Also, this something had to be carby and warm, since the salad was obviously cold. I then remembered a little recipe I used to make before I started the blog, but haven't made since: socca!
I learned about socca from the Lori and Michelle at Pure2Raw, who pretty much have tried and mastered every variation of socca possible! Socca, for those of you unfamiliar, is basically a savory pancake made of chickpea flour, which is a high protein, high fiber, and gluten-free. Socca is so ridiculously easy to cook on the stove-top-- I literally made it in less than ten minutes, which isn't too shabby for a from-scratch, homemade bread alternative!
I figured I would give you a little bit of a tutorial on how I made my socca, since it so simple and delicious!
I started out with grabbing my bag of chickpea flour from the pantry. I actually use Bob's Red Mill chickpea/fava bean blend, which has 110 calories, 6 grams of protein, and 6 grams of fiber per quarter-cup!
Basically, I added a quarter cup of the flour into a small bowl, along with about 3/4 cup of water. Don't worry if your batter is extremely watery (like I thought mine was) because as soon as it hits the pan, the excess water burns off. Anyway, you can add whatever spices you like to the batter: I added sea salt, cracked back pepper, garlic powder, and turmeric, as well as a few finely chopped scallions. Mix the batter well with a fork until all lumps of flour are gone.
Heat a medium-sized non-stick skillet on the stove. Get it nice and hot! I didn't add any cooking spray because nothing sticks to my skillet, but feel free to oil the pan or spray some non-stick spray on it if you feel it's necessary. Once the pan is piping hot, pour in the batter and swirl around, like you are making a crepe! The batter will spread all the way to the edges since it is so liquidy.
Cook the socca for 8 to 10 minutes on one side, until a spatula can easily lift up the socca. Be careful, because though it looks firm right away, it will still be mushy inside for a while before it can safely be lifted. Just use your best judgement, but keep in mind when the socca is ready to flip, you should be able to put the whole pancake on the spatula and it should hold together!
After flipping, cook it for about five more minutes on the other side, until both sides boast a nice, brown exterior. Serve warm!
This socca was incredible for a variety of reasons. First, the combo of garlic and green spring onions was heavenly. Second, for just about 110 calories, you end up with a ginormous piece of bread that is both high protein and high fiber. Additionally, keep in mind you are basically just eating ground beans, which is so extremely good for you. Lastly, it is easy-peasy to make, especially in single-serve portions.
I ate the whole pancake with a huge serving of my massaged kale salad from a few days ago (it lives on!), plus half of an avocado diced with a sliced mini seedless cucumber on top. The socca was so tasty, especially when I stuffed some of the avocado in it!
Another anti-inflammatory, plant-based, and minimally processed meal down in the books! And that's the second recipe I have thrown at you in a week! Not bad! And, there's more to come!
I hope everyone has a safe and happy New Year!
Have you ever tried socca?
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Samantha Ndlovu (18) has to look after her younger siblings as her mother is ill. She waters, plants, cultivates and harvests the garden. Now – thanks to her garden – their diet includes healthy kale, chamolia (cabbage), and sugar beans to eat.
The Central Pennsylvania Food Bank saw its demand increase more than 40 percent throughout the pandemic. As many seniors were forced to stay in their homes, they could not get out to get access to the nutritious food they depend on. Food Bank staff stepped up and delivered boxes of food directly to seniors’ homes.
Notes for those on mobile devices:
The day is off to a nutritious start with a chocolate pop tart.
Often accompanied by my boyfriend Craig Ferguson. And Secretariat. And Geoff.
Then I went bra shopping and bought all the bras.
Messing with photos of the foxgloves that are in my wildlife garden to see if there's anything stock-worthy ...
... which reminded me I hadn't been out to see my flowers yet and whoopee, there's the first cornflower out, along with a pink one and a tiny daisy.
Making pumpkin muffins for Helen, so she's got something yummy to snack on in the few minutes she might get to herself ...
... because hello, new baby Arlo, you're very handsome and amenable to cuddles, aren't you?
Very late tea. Cuddling babies makes the time fly.
And then me. Complete with the scratch on my chin I got from Anya the other day.
Take care y'all and I'll see you in the autumn!
Nutritious Korean Cuisine "Ssam-Bab"
Steamed Rice Wrapped with various kinds of Vegetables, Topped with Grilled Beef "Bulgogi" and Bean Paste
OZ204 ICN-LAX
U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provides USDA Foods to the Five Sandoval Indian Pueblos, Inc. (Five Sandoval) where Food Distribution Program Director Florence Calabaza is responsible for the efficient food distribution of food to those in need; supplying nutritious and culturally respectful foods to their distribution center (SEEN) in Bernalillo, NM; those who can walk to a tailgate pick-up point, such as in the parking lot of the Pueblo of Isleta Assisted Living Facility Elder Center; and for those who are homebound, USDA Food is delivered to those in the five Pueblo tribal members of Cochiti, Jemez, Sandia, Santa Ana and Zia and its surrounding tribal and non-tribal communities, on September 10, 2019.
For almost 50 years, Five Sandoval has enhanced the lives of tribal members through the important and longstanding services. Five Sandoval does this by sustaining and evolving their services and programs by offering employment, education, human and health services. The services are provided in such a manner that the values of tribal sovereignty, traditional culture, and community integrity are respected and preserved. Five Sandoval is proud to be a primary resource to the communities and are committed to partnering with both, tribal and non-tribal entities to maximize the opportunities for the people served. For more information, please see: fsipinc.org/about-five-sandoval
The Five Sandoval Food Distribution Program is a federal program that provides USDA food assistance to Native American and non-Native American households living on a reservation and to households living in designated areas near a reservation that contain at least one person who is a member of a federally recognized tribe. For more information, please see fsipinc.org/food-distribution, and click on the brochure link.
The USDA Food Distribution Program on Indian Reservations (FDPIR) provides USDA Foods to income-eligible households living on Indian reservations and to Native American households residing in designated areas near reservations or in Oklahoma. USDA distributes both food and administrative funds to participating Indian Tribal Organizations and state agencies to operate FDPIR. These Indian Tribal Organizations and state agencies determine applicant eligibility, distribute the foods, and provide nutrition education to recipients. For more information, please see fns.usda.gov/fdpir/fdpir-fact-sheet.
The FNS mission is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. For more information, please see: fns.usda.gov
USDA Photos by Lance Cheung with permission of Five Sandoval and Pueblo of Isleta.
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provides USDA Foods to the Five Sandoval Indian Pueblos, Inc. (Five Sandoval) where Food Distribution Program Director Florence Calabaza is responsible for the efficient food distribution of food to those in need; supplying nutritious and culturally respectful foods to their distribution center (SEEN) in Bernalillo, NM; those who can walk to a tailgate pick-up point, such as in the parking lot of the Pueblo of Isleta Assisted Living Facility Elder Center; and for those who are homebound, USDA Food is delivered to those in the five Pueblo tribal members of Cochiti, Jemez, Sandia, Santa Ana and Zia and its surrounding tribal and non-tribal communities, on September 10, 2019.
For almost 50 years, Five Sandoval has enhanced the lives of tribal members through the important and longstanding services. Five Sandoval does this by sustaining and evolving their services and programs by offering employment, education, human and health services. The services are provided in such a manner that the values of tribal sovereignty, traditional culture, and community integrity are respected and preserved. Five Sandoval is proud to be a primary resource to the communities and are committed to partnering with both, tribal and non-tribal entities to maximize the opportunities for the people served. For more information, please see: fsipinc.org/about-five-sandoval
The Five Sandoval Food Distribution Program is a federal program that provides USDA food assistance to Native American and non-Native American households living on a reservation and to households living in designated areas near a reservation that contain at least one person who is a member of a federally recognized tribe. For more information, please see fsipinc.org/food-distribution, and click on the brochure link.
The USDA Food Distribution Program on Indian Reservations (FDPIR) provides USDA Foods to income-eligible households living on Indian reservations and to Native American households residing in designated areas near reservations or in Oklahoma. USDA distributes both food and administrative funds to participating Indian Tribal Organizations and state agencies to operate FDPIR. These Indian Tribal Organizations and state agencies determine applicant eligibility, distribute the foods, and provide nutrition education to recipients. For more information, please see fns.usda.gov/fdpir/fdpir-fact-sheet.
The FNS mission is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. For more information, please see: fns.usda.gov
USDA Photos by Lance Cheung with permission of Five Sandoval and Pueblo of Isleta.
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Patrik Müller, Editor-in-Chief, az Nordwestschweiz & Schweiz am Wochenende, Switzerland speaking during the Session: On the Menu: Sustainable and Nutritious Food at the Annual Meeting 2018 of the World Economic Forum in Davos, January 23, 2018. Copyright by World Economic Forum / Walter Duerst
U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) provides USDA Foods to the Five Sandoval Indian Pueblos, Inc. (Five Sandoval) where Food Distribution Program Director Florence Calabaza is responsible for the efficient food distribution of food to those in need; supplying nutritious and culturally respectful foods to their distribution center (SEEN) in Bernalillo, NM; those who can walk to a tailgate pick-up point, such as in the parking lot of the Pueblo of Isleta Assisted Living Facility Elder Center; and for those who are homebound, USDA Food is delivered to those in the five Pueblo tribal members of Cochiti, Jemez, Sandia, Santa Ana and Zia and its surrounding tribal and non-tribal communities, on September 10, 2019.
For almost 50 years, Five Sandoval has enhanced the lives of tribal members through the important and longstanding services. Five Sandoval does this by sustaining and evolving their services and programs by offering employment, education, human and health services. The services are provided in such a manner that the values of tribal sovereignty, traditional culture, and community integrity are respected and preserved. Five Sandoval is proud to be a primary resource to the communities and are committed to partnering with both, tribal and non-tribal entities to maximize the opportunities for the people served. For more information, please see: fsipinc.org/about-five-sandoval
The Five Sandoval Food Distribution Program is a federal program that provides USDA food assistance to Native American and non-Native American households living on a reservation and to households living in designated areas near a reservation that contain at least one person who is a member of a federally recognized tribe. For more information, please see fsipinc.org/food-distribution, and click on the brochure link.
The USDA Food Distribution Program on Indian Reservations (FDPIR) provides USDA Foods to income-eligible households living on Indian reservations and to Native American households residing in designated areas near reservations or in Oklahoma. USDA distributes both food and administrative funds to participating Indian Tribal Organizations and state agencies to operate FDPIR. These Indian Tribal Organizations and state agencies determine applicant eligibility, distribute the foods, and provide nutrition education to recipients. For more information, please see fns.usda.gov/fdpir/fdpir-fact-sheet.
The FNS mission is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. For more information, please see: fns.usda.gov
USDA Photos by Lance Cheung with permission of Five Sandoval and Pueblo of Isleta.
GMOs monsanto & other biotecs Put in YOUR Food Causes This Mutation: MONSANTO, the same company, Obama did not stop
from hiring Black Water, the most lethal mercenary army
in the World…
But Obama did protect them in 2016, by signing HR. 933,
letting them continue to use government money to
genetically modify seeds, making more deadly food then
ever, for you and your children to feast on.
Here’s how you stay healthy with a self reliant, unlimited Food source.
(Watch it now, as the minute a government “stoolie,” sees it, it will be banned by google.)
Monsanto’s Plan: To continue to buy up farms, and food
supplies (they own 91%) and have complete food control.
Food = POWER
Some seem to think they are in cahoots with our government and
FEMA to create a forced food crisis, leaving good citizens like you,
starving unless you fall in line to Obama’s total control agenda.
Watch this video, and you’ll never need to stand on a FEMA line…
… or rely on the government at all…
You’ll be totally self reliant having all the nutritious food you need,
in a space NO ONE can see, right here.
In poor, rural areas, parents attend to farming early and often don’t have time to prepare meals for their children to take to school. Through a national school feeding program in Laos, students get at least a third of their daily energy and nutrition needs. In this photo, a student is enjoying her vegetables. Oudomxay province, Lao PDR. Photo: Bart Verweij / World Bank
Edible Parts: Flowers, Leaves, Root,
Edible Uses: Coffee, Tea, Salad, Potherb, Vegetable,
Leaves - raw or cooked. When used in salads, they are rather bitter, though less so in the winter. Tender young leaves are considerably less bitter than older leaves. The leaves are often blanched (by excluding light from the growing plant) before use. This will make them less bitter, but they will also contain less vitamins and minerals. A very nutritious food, 100g of the raw leaves contain about 2.7g. protein, 9.2g. carbohydrate, 187mg Calcium, 66mg phosphorus, 3.1mg iron, 76mg sodium, 397mg potassium, 36mg magnesium, 14000iu vitamin A, 0.19mg vitamin B1, 0.26mg vitamin B2, 35mg vitamin C. Root - raw or cooked. Bitter. A turnip-like flavor. Flowers - raw or cooked. A rather bitter flavor, the unopened flower buds can be used in fritters and they can also be preserved in vinegar and used like capers. Both the leaves and the roots are used to flavor herbal beers and soft drinks such as 'Dandelion and Burdock'. The roots of 2 year old plants are harvested in the autumn, dried and roasted to make a very good coffee substitute. It is caffeine-free. A pleasant tea is made from the flowers. They are also used to make wine - all green parts should be removed when making wine to prevent a bitter flavor. The leaves and the roots can also be used to make tea.
MEDICINAL USES; Aperient, Cholagogue, Depurative, Diuretic, Hepatic, Hypoglycemic, Laxative, Miscellany,
Stomachic, Tonic, Warts,
The dandelion is a commonly used herbal remedy. It is especially effective and valuable as a diuretic because it contains high levels of potassium salts and therefore can replace the potassium that is lost from the body when diuretics are used. All parts of the plant, but especially the root, are slightly aperient, Cholagogue, depurative, strongly diuretic, hepatic, laxative, stomachic and tonic. The root is also experimentally Cholagogue, hypoglycemic and a weak antibiotic against yeast infections. The dried root has a weaker action. The roots can be used fresh or dried and should be harvested in the autumn when 2 years old. The leaves are harvested in the spring when the plant is in flower and can be dried for later use. A tea can be made from the leaves or, more commonly, from the roots. The plant is used internally in the treatment of gall bladder and urinary disorders, gallstones, jaundice, cirrhosis, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne. The plant has an antibacterial action, inhibiting the growth of Staphylococcus aureus, Pneumococci, Meningococci, Bacillus dysenteriae, B. typhi, C. diphtheria, Proteus etc.. The latex contained in the plant sap can be used to remove corns, warts and verrucae. The latex has a specific action on inflammations of the gall bladder and is also believed to remove stones in the liver. A tea made from the leaves is laxative. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Taraxacum officinale for dyspepsia, urinary tract infections, liver and gallbladder complaints, appetite loss.
OTHER USES: Compost, Cosmetic, Dye, Magenta-brown, Fruit ripening, Latex, Miscellany
The flowers are an ingredient of 'QR' herbal compost activator. This is a dried and powdered mixture of several herbs that can be added to a compost heap in order to speed up bacterial activity and thus shorten the time needed to make the compost. A liquid plant food can be made from the root and leaves. A low quality latex, which can be used for making rubber, can be obtained from the roots of this plant. A magenta-brown dye is obtained from the root. The plant releases ethylene gas, this stunts the growth of nearby plants and causes premature ripening of fruits. A distilled water made from the ligules (thin appendages at the base of the leaf blades) is used cosmetically to clear the skin and is particularly effective in fading freckles.
pfaf.org/user/Plant.aspx?LatinName=Taraxacum+officinale
SEE ALSO: pfaf.org/user/Plant.aspx?LatinName=Taraxacum+laevigatum
Klick Link For Read Online Or Download King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) Book : bit.ly/2hc1Ii5
Synopsis
Hang on to your pie plate―King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains. Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies―all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categor
Mealtimes often can be the most stressful part of the day for parents. However, despite all of the effort, children merely shake their heads and revert to munching on their beloved sweets or bawl their eyes out to sleep; either way, it results in worry and anger. Here are 7 delicious and nutritious things that your child cannot resist:
1. Spaghetti Bolognese
Spaghetti Bolognese is a wonderful dinner choice for kids and adults alike. This meal provides a good mix of protein and carbohydrates, both of which are vital for children’s development.
Homemade pasta is indeed the best since you can manage the portions and ingredients. Avoid using extra preservatives or artificial flavors, stick to lean minced meat, and keep the seasoning simple with salt and pepper. You cannot really go wrong with spaghetti bolognese for kids on most occasions.
Also Read: How can parents get rid of child’s hiccups at home?
2. Frozen Yogurt
Frozen yogurt is an excellent ice cream replacement. It is becoming increasingly popular around the world. Frozen yogurt is normally low in calories, does not contain quite as much extra sugar as ice cream, is a naturally high source of calcium and protein, and is the ideal dessert for a hot day. The amount of sugar depends on which kind you buy.
So, the next time your child has a sugar craving or craves ice cream, frozen yogurt is a fantastic choice. You can even make a homemade frozen yogurt dessert in less than 10 minutes.
Also Read: 5 Toys You Should Not Buy for Your Kids
3. Rainbow Smoothie!
Kids absolutely love colorful things, now add a rainbow fruit smoothie to the mix. Smoothies are perhaps the best way to cram the maximum nutrients possible in a limited portion. Add all their favorite fruits and serve them to your kid as an evening snack, they will love it. You can put the remaining mix in a popsicle mold and let it sit in the freezer or icebox for 8+ hours. And voila! You have a fun colorful popsicle ready as the next nutrient-packed evening snack. You can also make a frozen fruit smoothie, cutting fruit I star and moon shapes.
Read more: drdad.in/fussy-eater-these-7-things-are-nutritious-and-yo...
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Demonstration of how to make nutritious porridge for young children, Trapaing Boeung village, Trameng commune, Kampot Province
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
10-31-2015
Mark Lyons:
A delicious AND nutritious chocolate cake was enjoyed by all.
The cake was worth attending just by itself.
Photos and Videos by James Fauset (except where noted)
October 2015 Saps at Sea (San Diego)
The SAPS Proudly Present: The Annual Saps Howl-O-Ween Spooktaculer!
PHOTO BY MARK LYONS
Lame rhymes in Hebrew promise you that if you eat wafers you’ll be as strong as a lion.
Small, cheap and lovely envelope for children’s cards. Collect them and you have a chance of wining a no’ 5 soccer ball.
Visit Link : ift.tt/2ChOry8
Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese.
Ingredients
1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers
Instructions
Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.
Preheat oven to 375 degrees.
Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
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For Complete ìnstructìons : skinnyms.com
You can get full the recipes in Visit Link : ift.tt/2ChOry8
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We have 6 or 7 Blueberry bushes in our garden. So far this year I have picked around 15 litres of fruit from them, with at least another half a dozen litres still to be picked.
#103 Nutritious for 118 pictures in 2018
#50 In My Garden for 52 in 2018 challenge
www.fao.org/somalia/news/detail-events/en/c/345534/
The FADs consist of a large buoy attached to a floating “mat” a few metres across. Plant life quickly grows under the mat which in turn attracts large numbers of fish – acting as a “fish magnet”.
The devices anchored to the seabed will provide Somalia’s artisanal fishermen with a low-cost way to access nutritious and often high-value oceanic fish species that they otherwise struggle to find.
The effort is being funded by Japan and Switzerland, while the European Union Naval Forces of Operation Atalanta -- which has a regional role in combatting piracy -- are offering protection and logistical support for the vessel that is deploying the FADs.
FAO worked with 20 fishing communities and federal and regional ministries in Somalia to identify the locations where the FADS will be placed and ensure that they will be accepted and well used by fishing communities.
The deployment exercise will wrap up on 1 December.
©FAO
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Shenggen Fan, Director General of the International Food Policy Research Institute (IFPRI) and Chris Elias, President for Global Development, Bill & Melinda Gates Foundation, discuss 'Getting Nutritious Foods to People'
For more information on The 2nd Global Conference on Biofortification, visit: biofortconf.ifpri.info Photo Credit: Joslin Isaacson (HarvestPlus)
Near Zewai, in the maize belt of Ethiopia’s Central Rift Valley, a mother and daughter transport maize grain to market by donkey cart. In this maize-dominated area, lysine inadequacy is a potential risk for weaning infants and young children, who could benefit
from quality protein maize. The southern maize belt is a target area for the Nutritious Maize for Ethiopia (NuME) project, funded by the Canadian Department of Foreign Affairs, Trade and Development (DFATD).
Adefris Teklewold/CIMMYT
Landscape with cover crops, trees and wetlands keeps soil healthy to produce nutritious foods.
I did the baking and decoration part completely. I enjoy cooking and baking sometime in between data crumbling or writing manuscripts to have a break and clear my mind. The hardest part of this soil-profile cake was to get the ingredients as I always do not keep all the colors at home. Luckily, the dry-fruits and fruits were there as I am going to bake a fruit-cake very soon. The plant twigs are from my porch and kitchen-window.
Recipe:
It is a simple layer of three different cakes. The bottom ‘C’ horizon is a fruit cake. The middle yellowish and whitish ‘B’ and part of ‘C’ are spongy white cakes with yellow color. The top ‘A’ horizon is a chocolate cake to represent that we need to preserve organic carbon in the soil layer, definitely in the surface layer of soil.
Special Decoration within the Cake layers and as Toppings:
To represent nodules and organisms in A and E horizons and pebbles in C horizon, I have used ground coffee, chocolate chunks and dry fruits such as grated coconut, sesame seeds, colored pieces of dried pineapples and cherries, bits of almonds and hazelnuts. To reflect dynamicity and non-uniform soil texture, I have added the colors, chocolate bits and dry fruits by hand after I poured the cake mix into the pans. I also used separated egg yolk and egg white parts for different layers so that it helps condense the colors that I want. The egg yolk part was used for the top and the bottom layers while for the middle two layers I especially used egg white so that it does not get burned to a dark color. The top brownish layer is due to organic cocoa powder and a spoon of coffee powder.
The toppings are different food decorative powders and chocolate bits which represent a nice landscape of agricultural fields, flower garden, roads, wetland-pond area and a stream on the left. I have put some chocolate bits and black swirls on the body of the cake to represent the soil organisms.
I used cuttings of Rosemary and Mint plants as the trees and plants over the cake.
The landscape on the top includes a flower garden with trees on the background, a stream with islands, a wetland pond and agricultural fields with plants and cover crops.
Of course, it turned yummy. My son tasted it all the way from the beginning till the end when all the layers were put together ...Happy Mom :).
I tried to represent the soil “Coarse-loamy over sandy or sandy skeletal, mixed, mesic, Typic Dystrochrepts”, it has depth of about 65 inches to the bedrock. The soil is very fine sandy loam with 0 to 3 percent slopes, well drained, rapid to moderately permeable with low water holding capacity. The soil reaction is acid, and the parent material is very fine sandy loam eolian deposits, underlain by fluvial deposits.
In my cake the dark top layer represented the dark surface layer of the Ap horizon. The light-colored layer below represented the leached layer which formed light color followed by the little dark color layer which is the leached iron-oxide layer.
The bottom gravely layer is the dark fruit-cake layer in my cake, and it represents the ‘C’ horizon as I mentioned earlier. As the iron oxide leaches through the Ap and B horizon and gets hardened in a layer in this soil, the drainage class varies, and the soil profile interchanges from rapid to moderately permeable soil.
As the soil is acidic and the texture is sandy loam, less tillage and covers are always helpful practices to reduce erosion and improve soil-health status.
The soil series can be found in the north-east of the USA, for example in Plymouth County in the State of Massachusetts.