Frozen Meals

Prepared meal delivery services are getting more popular each day, catering to individuals who do not have the time or aspiration to make all their meals from home. Several meal-delivery websites want to lift eating-in to a higher level by delivering high-quality prepared dishes to your doorstep. Whether ordered to celebrate a holiday or as a gift, the food is billed as being as good as what’s served in a fine restaurant.

This is made possible with blast freezing the meals which is a rapid form of freezing which minimises the damage and preserves food at a high quality. During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals and after defrosting, there will be no loss of liquid, firmness or flavour. The freezers are high capacity rapid air freezers with an air temperature of -35°C which quickly blast freeze the meals down to -18°C and guarantees a high quality, better tasting product.

Blast freezers come in a variety of configurations, from single-load freezers that freeze batches of products, to “continuous” freezers such as tunnel freezers that continuously freeze product as it moves through the freezer on a conveyor belt.

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Dry Fruit Sweets

Before, talking about the reasons behind the huge popularity enjoyed by these food items, let us first inform you about the parts of the world where these dessert items are mostly made. Dry fruit sweets are made primarily in the south-eastern countries of the world. However, today, you will get them in all parts of the world thanks to online shopping facilities offered by the majority of the top confectioners operating in the south-east. So, there are fans of these desserts in all parts of the globe.

The main reason behind the immense popularity enjoyed by dry fruit sweets is the quality of ingredients used for making them. However, to get the best quality, you will have to buy them from the most reputable sweet shop or confectioner around you. The dry fruit types used by the top confectioners include raisins, cashews, walnuts, almonds, dates etc. These ingredients undergo thorough quality testing procedures before being used for making desserts.

Other than being extremely tasty, each of the above mentioned ingredients offers a range of health benefits. They are rich in fiber, which improves digestion and helps in fighting health issues like constipation more effectively. Raisins and dates are great sources of energy. So, sweets containing these items are great food options for individuals who perform high intensity exercises regularly.

Cashews, almonds and walnuts, on the other hand, are rich sources of calcium and heart-healthy oils. So, adding them to your diet would help you in taking care of your bones and heart. Of course, you cannot replace your medicines with these desserts, but when you eat them you can rest assured about the fact that you are having something healthy.

Another great advantage of buying dry fruit sweets from top confectioners is that they also make special sweets for weight watchers and diabetic patients. When the entire world asks people belonging to these two categories to avoid having all kinds of tasty food items, the best confectioners making dry fruit sweets give them the opportunity of trying out really delicious dessert items. This is another reason behind the amazing popularity of these food items.

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Olives

They are mentioned frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch which symbolizes peace. Hebrew cuisine valued the fruit as well as the oil, which was considered holy and had many uses, including oil lamps, personal grooming and religious ceremonies.

The island of Crete made a major impact in the olive business several thousand years B.C. but has been dwarfed in modern times by larger and more populated countries. Case in point, Spain takes top honors for introducing olive trees to the Americas, where they showed up around the time Columbus raised his sails and headed West. (Who knows, maybe Columbus had something to do with it.) It is believed that Spanish missionaries in the 18th century brought the olive tree to U.S. territory as they traveled up through Mexico, finding their way to the rich soils of California before it was settled and achieved statehood. Still a major industry in Spain, they boast the largest production with approximately 6 million tons per year. Italy and Greece place second and third with 2.5 to 3.5 million tons annually. There’s no question that the Mediterranean countries lead the pack, as 90% of all olives are pressed for their precious oil, while the remaining 10% left whole. In California’s Central Valley 27,000 acres of olive trees are farmed yearly. Overall, more olives are produced than grapes, worldwide.

No doubt about it, the U.S. uses a hefty share of the yearly yield, not only the California crop but imports as well. And since the healthy benefits of olive oil are touted, we buy it by the gallon. We may not have brought them over on the Mayflower, but once the influx of immigrants began, we were quick to adopt them. Now many food stores feature an olive bar, priced by the pound. Years ago, it was even a popular female name (and who can forget Popeye’s girlfriend Olive Oyl).

The olive tree is remarkably hardy, and many have been identified throughout Mediterranean countries as over a thousand years old and still producing. They favor sun and hot weather and don’t get thirsty as often as other agricultural crops, thus making them well-suited to Southern climates. Ancient Roman Emperors ordered them to be planted in the Forum. Greeks treasured their Kalamata variety, indigenous to the region that bears its name. They graced the dining tables in Israel, Syria and Turkey, featuring their own regional favorites. In South America, the country of Argentina has proclaimed olive oil a “national food” and is striving to enter the world economy. They may not be a major player yet, but they’ve set their sights on this popular export.

After harvesting, olives require curing since they cannot be eaten right from the tree. (Don’t even think about it.) A lengthy process is required, using lye, brine, water or salt, with a fermentation period to eliminate the strong bitter taste. For oil production, the first press is Extra Virgin, the highest quality. The next press is simple olive oil. It’s interesting to note that most cooking oils require chemicals or industrial refining, while olive oil is an exception. (No wonder it’s good for us.)

Coming late to the party, Japan’s island of Shodoshima, (or affectionately called “Olive Island”), produces a high quality olive oil which started in 1908. Clearly not a player in the industry, the Japanese people seem content with their own special crop and keep it to themselves.

So don’t limit your repertoire to just eating them whole or fishing them out of martinis. Cast your net wider and include them in a variety of recipes. They add flavor, color and a little oomph to just about everything. But just as a cautionary note, if you don’t purchase the pitted ones, please give your guests and family a “heads up!” No one wants a nice meal spoiled with an emergency trip to the dentist.

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Make Raw Coconut Almond Yogurt

To make the yogurt you need 1 cup of raw unheated almonds, 1 ½ cups of fresh coconut meat (scraped from the inside of young Thai coconuts), water from young Thai coconut, and ½ teaspoon of probiotic powder.

You should first soak the raw almonds in water for 24 hours in order to activate dormant enzymes and release the nutrients. You should then add the soaked almonds, young coconut meat, coconut water, and probiotics to a blender and blend until smooth.

Using a fine mesh strainer you should strain the liquid into a glass bowl then stir and sift the mixture to remove excess fibers and almond skins.

You should then cover the glass bowl with a paper towel and let it sit for at least 3-4 hours. Allowing the liquid to sit for sometime aids in allowing the probiotics to proliferate and break down the yogurt. You should note that the longer that you allow the liquid to sit the tangier and sour it will be.

The best time to take the yogurt is in the morning or in the evening. For ideal results, it’s recommended that you mix your yogurt with your favorite fruit, berry, or vegetable.

You can also add some fresh herbs such as cilantro or parsley. The herbs aids in eliminating any digestive problems that you might be having.

Other than solving digestive problems, the yogurt also aids in making you feel full for a long time. Feeling full for long prevents you from overeating which helps you to lose weight-if you are overweight.

Raw yogurt is also a great substitute for meat. The human digestive system is very long (about 22 feet) which means that the meat that you take putrefies and runs rancid. This results to fatigue and a plethora of illnesses.

Raw yogurt does not putrefy as meat-since it does not stay for long in the digestive system. In addition to this the yogurt provides you with healthy nutrients that you can’t get from meat.

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Pectin

Pectin was first isolated from plant material in 1825 by Henri Braconnot, a French chemist who pioneered a number of discoveries in plant and food science. People were, of course, well aware that some fruits gelled much better and faster than others, but Braconnot was the first to explain why. At the peak of the industrial revolution in the 1920s and 1930s, factories were set up specifically to extract the bonding agent. Most of the commercial variety is extracted from citrus peels or from non-marketable apples (e.g. crab apples). It is mostly manufactured in the European Union, with countries like France and Germany supplying the lion’s share of the world market.

Pectin is a semi-essential ingredient in the modern process of making jams, jellies, marmalade, and other preserves. It’s deemed semi-essential because preserves can be made without it, but not in the quantity or consistency that the world market demands. When the polymer is combined with sugar and heated up, it forms a gelatinous semi-liquid that gives jams and jellies their consistencies. In the good old days, people would make their jams through a laborious process, boiling down the fruit for an extended period of time (at least a few hours) to evaporate all the water out of it. Plenty of people still do it the old-fashioned way, but large-scale production depends on pectin to reduce time and cost. Many at-home jelly makers rely on the polymer for this same reason, as it is all natural, safe, easy to use, and inexpensive.

You can purchase pectin in packages in most major supermarkets. It comes in both liquid and powder form, though the powder is by far the most common as it is easier to store and transport. Keep an eye out if you’re buying it at the store, as the regular variety has a very high sugar content. If you don’t like your preserves too sweet, you might want to try the low or no-sugar option. While cooking chopped fruit, simply stir in the powder bit by bit, the same way that you would add flour to fat to make gravy. Once the preserves reach your desired consistency, let them cool, can them, and enjoy!

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Dry Fruit and Vegetables

Drying fruit is an interesting way to store part of a summer or autumn harvest. It makes a change from making jam or pickles with your glut.

These sweet, nutritious preserves can be made at home quite easily, stored and added as snacks to packed lunches for school or work. They can last from a few weeks to a few months. They must be totally dehydrated to ensure that no mould can develop.

Crops with a high water content like apples, plums, grapes or tomatoes should be oven-dried but those with a low water content can just be dried indoors. This air-drying method is slower than using an oven but is particularly suited to herbs, chillies and peas and beans that have been removed from their pods. The room needs to be warm and well-ventilated. It could be a spare room or garage. A kitchen will have too much moisture in the air because of the steam from cooking.

The crops can be laid on a wire rack, separated out and left for a few weeks or if possible, like in the case of chillies, strung onto string and hung up in order to save space. It is important that air can circulate around each individual vegetable. Don’t rub your eyes after handling chillies; and wash you hands well.

Some herbs can be dried more easily than others. Bay leaves and sprigs of sage or marjoram are good candidates to be hung in bunches but soft-leaved herbs such as basil and parsley would be better chopped up and packed into ice cube trays to be frozen. These individual portions can be added to stews or home-made soups through the winter and they retain their taste better than if they had been dried.

Otherwise, try drying herbs in a microwave with the setting on high for two minutes. Employing one of these methods ensures that there will be no waste; all your crops can be stored before the first frosts come to claim them.

To prepare fruit for oven-drying, first wash it thoroughly and dry excess moisture from the skin.

Remove stones from plums and cores from apples. Halve plums and tomatoes, slice apples and strawberries and leave other berries whole. You can at this stage dip your fruit into lemon juice to prevent browning.

Lay the pieces of fruit out onto a wire rack individually leaving air to circulate between them. If the berries are too small to sit on a wire rack, use a slightly oiled baking tray instead.

Put your oven on its lowest setting and put the racks and trays inside. Open the door at intervals to lower the temperature and change the air. The purpose of the exercise is to dry the fruit not cook it.

Regularly check on the fruit, and after several hours, when the fruit feels light and dry to the touch, remove the racks from the oven and leave to cool completely.

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Fruit Cakes

While, it was considered by the Roman as the food that can bring special luck in the following harvest year, the exactly opposite thing happened around 1800s. Yes, people in some regions started to believe this delicacy to be sinful and they kept away. But, soon after this decline period, people again have started to include it in their celebrations and happy moments. It was once considered as a symbol of hope as well in some part of England. Even, people used to put a small piece of cake under their pillow with the hope that it will bring good dreams about the future loved one.

So, here comes the question what exactly are these eatables made up of. Even though, the ingredients used in the making might differ, they typically include fruits and nuts and even a little brandy or rum is used.

Nowadays, holidays are never getting fulfillment with sponge cakes or at least without plain cakes. Some are opting for the latter alternatives for their birthdays too, just because they can show their creativity in making attractive designs on their own. For instance, couples can get plain cakes for their wedding and can show their creativity in engraving their names together to mark the occasion. Some online stores selling these eatables are also selling decorating supplies

Some people love the spongy texture of sponge cakes and this is why regardless of the occasion, they choose this alternative as against many other alternatives. Nowadays, with the availability of online stores dealing with many different alternatives for the purchasers to choose from. People interested in preparing these eatables on their own home can get the bases required for preparation as well from reliable online store dealing with these supplies. There are base cakes and upon them, the purchasers can make their desired decorations for a party gathering to enthrall their friends.

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Royal Jelly

It contains water, sugars, lipids, proteins, minerals and almost all the amino acids essential for human nutrition.

It transforms bee larvae into queen bees. As a result, the queen bees develop into a size double that of the worker bees and have a life span 20 to 30 times of that of the worker bees.

Based on the observation and scientific experiments, it has many great benefits to human beings.

Japanese research shows that it has very strong anti-cancer properties. By taking royal jelly, one can prevent cancer or prolong the proliferation of cancer cells.

Grave’s Disease causes enlarged thyroid and related symptoms such as increased heart beat, muscle weakness, disturbed sleep and bulging eye (exophtalmos). It may reduce the occurrence of these symptoms and thus is beneficial to the patients.

The consumption of royal jelly may maintain the brain health. It is discovered that it is able to stimulate the growth of stem cells in the brain. It can prevent diseases like Alzheimer’s Disease and Parkinson’s Disease. It also stimulates the cognitive function of the brain.

Wrinkles and dry skin are signs of ageing. It possesses nutrients that support skin renewal such as vitamins, hormones and enzymes. It can stimulate production of collagen in the skin and thus improving the skin tone. With its help, skin with radiation damage can heals in a short period of time.

Cholesterol level is the main concern of those in middle age. High cholesterol means you may face danger of high blood pressure. It lowers total serum cholesterol level and hence reducing the risk of facing stroke.

It is anti-inflammatory and can cure wounds in a short time if applied topically.

By analogy, cut apple changes color after it is exposed to the air due to oxidation. Oxidation of cells may lead to cancer and other diseases. Royal jelly contains high amount of anti-oxidants which prevent cancer.

Because royal jelly is rich in amino acids, it can strengthen and boost the immune system of human beings.

It has high content of minerals such as iron and calcium. These materials are important for the health of blood, bone and reproductive system of human being.

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Magic of Vitamin D

Vitamin D is an essential vitamin that boosts the immune system and plays vital roles in human metabolism.

It not only provides your body with the armour-plating to prevent disease, it’s the fuel that can reverse and heal all kinds of health problems.

Practically every cell in your body – from your brain to your bones – contains vitamin D receptors that draw from your body the precious vitamin D3 they need to function properly.

It’s important to your health because it helps in building strong bones and a cast-iron immune system. Its absence could be exposing you to serious health hazards.This stunning new evidence concerns vitamin D’s ability to ward off and even reverse many of the most serious diseases we face.

For example, a recent study by Dr. William Grant – an internationally acclaimed research scientist and vitamin D expert – has found that 30 per cent of cancer deaths each year could be avoided just by having higher levels of vitamin D in your body.

A large scale, randomized placebo controlled study published in the American Journal of Clinical Nutrition confirmed that you can decrease your risk of getting cancer by MORE THAN HALF simply by INCREASING your vitamin D levels (Am J Clin Nutr. 2007 Jun;85(6):1586-91.)

This was such groundbreaking news at the time that the Canadian Cancer Society now endorses Vitamin D as a cancer prevention therapy.

Similar research published in July 2009 by Dr Frank Garland, Professor of Family and Preventive Medicine at the University of California in San Diego, found that some 600,000 cases of breast and colorectal cancer could be prevented each year if only vitamin D levels were increased worldwide.

And it’s little wonder that private doctors, too, have jumped on the bandwagon by prescribing it for their wealthier patients, because they’ve all seen the evidence of these breakthrough medical studies…
Even governments and the medical establishment are beginning to wake up to the miraculous benefits of vitamin D…

The risk of not taking Vitamin D

But here’s the first crucial thing you need to know about vitamin D…

Other research has shown that vitamin D deficiency below 32ng/ml is implicated as a major risk factor in… 17 types of cancer (including lung, prostate, ovarian and skin cancer)… heart disease… stroke… hypertension… diabetes… osteoporosis and osteoarthritis… depression… dementia… gum disease… and more.

For example, a recent study in the American Journal of Cardiology found that patients who were this deficient in vitamin D had an increased risk of heart disease and diabetes, and that their overall mortality rate was 165% higher than subjects with high vitamin D levels (American Journal of Cardiology, Vol. 109, No. 3, 2/1/12)

These findings are also backed up by evidence linking vitamin D deficiency with various cancers which has been unearthed by more than 200 epidemiological studies and by over 2,500 laboratory studies conducted by worldwide medical institutions, including Harvard Medical School and Oxford University.

In these days of unemployment,poor health and environmental pollution, one of the products that has answers to these problems is mushrooms. Mushrooms were historically the product consumed by aristocrats only. In our times, mushrooms have become very popular because of their numerous contribution to the well being of humanity. They are good source of food as well as medicine to the human body. Mushrooms help to preserve the environment as well.

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Freeze Drying Food

Freeze drying using a freezer

Here you need to place the food on a plate or tray then spread it to prevent it from clumping together. You should then place the tray in the freezer and close. Closing the freezer ensures that the freezing process is not slowed down.

The freeze drying process takes about one week and you should only remove the food from the freezer once all the food has sublimed. To ensure that the food has fully sublimed you should test it.

To test you need to remove food from the freezer then allow it to thaw. If it turns black, the process is not yet complete. Once you have confirmed that the food has completely freeze dried, you should store it in storage bags. You should push air out, seal the bags, and store them either in the freezer or in a pantry.

Freeze drying using dry ice

Here you need to place food in freezer bags. To ensure that the food does not bunch up in one corner, you should lay the bags flat.

Once you have done this you should place the freezer bags in a large cooler then cover the food using dry ice. You should then place the cooler in the freezer then after six hours cover the cooler with a lid.

You should then wait for 24 hours after which you should check inside the cooler and see if the dry ice is still there. If the ice is gone, you can conclude that the food has sublimed and it’s ready for storage.

You should now remove the bags from the cooler and store them in the freezer or in a pantry. You can also store them in emergency preparedness kits.

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