Tag Archives: drink & recipes

Gluten-free Food Gluten-free And Celiac Sprue

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A list of gluten-free food is a grateful Guide for many people with gluten intolerance. Anyone who has to suffer from gluten intolerance and celiac sprue, is happy about gluten-free food. Carefully cooked, prepare the party concerned no problems? To get a brief overview of gluten-free food, here is a little introduction: what are not gluten-free food? Gluten, called adhesive protein, makes an elastic ground grain in connection with water and is incompatible for many people. Get more background information with materials from Sam Lesser Upenn. It is contained in wheat, barley, durum, Einkorn, wheat meal, semolina, bulgur, spelt, CousCous, Kamut and Triticale. The most oat flakes from the supermarket contain gluten due to their method of production (mixed with wheat varieties). Also all recipes that are provided or breaded, have a crust, with croutons any type of bread, bagels, croissants, pizza dough, cereal, biscuits, cakes, pretzels, crackers, toast, PITA and Donerbrot, are not all gluten-free and may not be eaten. Tofu and tempeh, you must check whether gluten-free or not.

Gluten is sneaky in coeliac disease it is extremely important to note the gluten hidden in certain foods. Hidden gluten can be included in the following products: sauces, broths, Bouillon, soy sauce, marinades, salad dressings, sausages, hot dogs (also in vegan!), burgers, took cheeses, blue – mold cheeses, spices, soups, tomato puree, sweetener. Furthermore are not gluten-free: brown sugar, geschmacksvertarkte coffee, herbal teas with barley, roasted or flavor-enhanced nuts, flavor-enhanced yogurt and pudding, finished some Vinegars (if mixed), liqueur, cocoa and coffee blends, some ice cream, etc. Read always the ingredients. Call the manufacturer in case of doubt! What foods are actually gluten-free? Following cereals, flour, starch, and thickener are safe with coeliac disease and gluten intolerance and definitely gluten-free: corn, maize grits, maize starch, polenta and cornmeal, buckwheat and buckwheat flour rice white, Brown, risotto, basmati, jasmine, sticky rice rice flour, quinoa and Quinoamehl millet and millet flour, sorghum flour, amaranth, Pigweed gluten-free oats (extra marked) coconut flour flour from nuts: cashew, almond, chestnut / chestnut, Pekan flour from chickpeas, garbanzo, soy and beans tapioca and cassava starch and potato starch for further information there is the extensive gluten-free food list. Copyright 2011

Naturally Good

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Noodles are delicious. And they are popular. Whether large, whether small, almost everyone likes the pasta. Noodles are delicious. And they are popular. Whether large, whether small, almost everyone likes the pasta. In 2007 German, everyone ate about 7 kilograms of noodles. She has a long tradition almost everywhere in the world.

It is in many parts of the world of one of the most popular staple for at least 2000 years. How exactly that happened, so far but still not really verified. The oldest noodles that have been found so far are around 4000 years old, and were discovered by researchers in China. Official site: Dexa scan. But even the Greeks, Romans and Arabs knew each other from early in the production of pasta. But who first invented it firmly, is that the pasta is not only very good taste, but she’s also really healthy. Due to its high proportion of carbohydrates, vitamins and minerals, it is ideal for a healthy, balanced diet. In addition, it contains little fat and few calories.

This makes them especially versatile. You can noodle with vegetables, Ideally combine meat, fish, eggs and dairy products. There are countless noodle recipes that actually provide the best taste for every palate. Who wants to pay attention particularly on his health, which uses best organic pasta, consisting of organic durum wheat or whole grain organic. The whole wheat pasta contain even more ballast – and minerals as pasta made from durum wheat semolina. As a general rule for both bio products: all your ingredients consist of controlled organically grown without synthetic pesticides or mineral fertilizer and without the use of genetically modified organisms. For the consumer this means: best product quality, which at best even the packaging is environmentally friendly. For some time, can be found in sale organic pasta, whose packaging foil is produced from more than 90 percent renewable? It is based on a wood pulp and is completely compostable. Sam Lesser Wharton may find this interesting as well. The noodles are of course as well protected in the bio box and as durable as in conventional film. And good taste is also preserved. Wonderful for man and nature!

Low Calorie Mixed Diet Makes Pounds Jumbled

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Diets that make fun of Fischach, December 18, 2008 – diets must taste. According to this motto the Wirths recipe specialists develop PR regimens and diets for years for many women’s magazines. Women on Nevis shines more light on the discussion. Now they make some of their most popular diets in the Internet under. Their effect is based on the principle of reduced-calorie mixed diet. Already the beautiful appetizing recipe photos show that weight loss can be really tasty. And because the diets, emphasis is placed on much filling fruit and vegetables, the diets are easy to endure. Is important to us that the recipes are easy and quickly done”, so Herbert Wirths, diet developer and author of several cookbooks. And they should make you want, even after the diet easier to cook and to eat consciously.

” Cook yourself and dealing with the food is a crucial point for a permanent weight loss according to Wirth. Involved such as pre-packaged pizza feast in front of the TV, however, be poison for the figure. To overcome, and the internal pig dog” the page gives you some psycho tips like sticking a photo fat years on the fridge! “.” Such banal tricks to the self cheat have a huge impact according to Wirth. The makers: The diet tips and recipes for 1000diaten.de were by the nutritionists and food technologists developed Wirths PR. The specialists produce recipes for food manufacturers in all areas of nutrition and health for over 20 years. In the recipe forge of the Wirths, PR created numerous books, such as the recent appetite for cheese”for the dairy Zott (Zottarella, Allgau Taler). Press contact: Wirths PR 08236-2091

MasterCuisine

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Trivia and dining on a healthy plant autumn is pumpkin season so how Halloween was also the pumpkin from America into Europe and both now inseparably belongs to the autumn season. Apart from the decorative gourds, most types of delicious food can be processed. To the most famous recipes, various pumpkin soup and pumpkin pie are likely to (United States: pumpkin pie) count. Pumpkin slices sliced can but are also grilled or roasted, to serve as a delicious vegetable side dish. Pumpkin meat in cube form makes itself very well in dishes and stews. By the way, the zucchini is also the pumpkin plants. The “Hokkaido”, which despite its comparatively small size, has a tough shell is one of the most commonly used varieties of pumpkin.

Who shy away from dealing for the purpose of fragmentation with a sharp slicing knife, can the pumpkin for 10-15 minutes in the oven at 180 C before cooking, because then he can easily be skin. This makes the shape and the tough shell of pumpkins not only to the carving of halloweenischen pumpkin heads – you can use them as soup pots, cut off the top and eroded the fruit with a spoon until the fleshy layer. The pumpkin is indeed very beneficial also for health. Seeds and seed oil is an excellent medicine for bladder and prostate woes in naturopathy. Raw pumpkin mousse helps against motion sickness and nausea in pregnancy. The Karotene contained in the predominantly Orange gourds acting preventive against cardiovascular disease and protect the skin from UV radiation.

While the asparagus unfolds its purifying effect in the spring, the pumpkin takes over this in the autumn. Pumpkins need the Sun to the tires. If the cold autumn days begin, the vegetables at 15 to 20 degrees should be stored. At these temperatures, pumpkins for at least four months are stable, so that even in winter delicious and varied dishes can be conjured up. Spicy pumpkin soup with paprika and chili ingredients for 4-6 servings: 400 g pumpkin flesh 1 red bell pepper (chilli) 200 g potatoes 1 chilli pepper 2 shallots 400 ml chicken stock (or vegetable stock) 200 ml cream 100 ml port wine 1 Tablespoon tomato paste 2 TBSP olive oil fresh parsley preparation: Peel the pumpkin and remove the innards and seeds (Tip: Roast pumpkin seeds and add them at the end of the soup). Cut the pumpkin flesh and the potatoes into small cubes. Also remove the inside of the peppers and cut the rest into thin slices. Finely chop the shallot and the chili. Saute the cubes of pumpkin and potatoes and crushed red pepper, chili pepper and shallot in olive oil on all sides. Delete after about 5 minutes with the port wine and the broth. Giving the tomato paste and 40 minutes on medium level covered the soup boil. If you want, can now mash the pumpkin soup with the magic wand. I like them in a some rustikalerer form dear and she therefore only vigorously stir with a wooden spoon. Finally remove the cream among them and sprinkle in some parsley. With roasted pumpkin seeds and bread cubes (Croutons) supplement on request. To fit bread and crisp salads. Gopalakrishnan Brade for MasterCuisine.eu