WWWCOF
COOKERY TIPS, TRICKS ‘N’ THINGS

• Apples: Protect your heart, prevents constipation, Blocks diarrhea,Improves lung capacity, Cushions joints.
• Apricots: Combats cancer, Controls blood pressure, Saves your eyesight, Shields against Alzheimer's Slows aging process.
• Artichokes: Aids digestion, Lowers cholesterol, Protects your heart, Stabilizes blood sugar, Guards against liver disease.
• Avocados: Battles diabetes, Lowers cholesterol, Helps stops strokes, Controls blood pressure, Smoothes skin.
• Bananas: Protects your heart, Quiets a cough, Strengthens bones, Controls blood pressure, Blocks diarrhea.
• Beans: Prevents constipation, Helps hemorrhoids, Lowers cholesterol, Combats cancer, Stabilizes blood sugar.
• Beets: Controls blood pressure, Combats cancer, Strengthens bones, Protects your heart, Aids weight loss.
• Blueberries: Combats cancer, Protects your heart, Stabilizes blood sugar, Boosts memory, Prevents constipation.
• Broccoli: Strengthens bones, Saves eyesight, Combats cancer, Protects your heart, Controls blood pressure.
• Cabbage: Combats cancer, Prevents constipation, Promotes weight loss, Protects your heart, Helps hemorrhoids.
• Cantaloupe: Saves eyesight, Controls blood pressure, Lowers cholesterol, Combats cancer, Supports immune system.
• Carrots: Saves eyesight, Protects your heart, Prevents constipation, Combats cancer, Promotes weight loss.
• Cauliflower: Protects against Prostate Cancer, Combats Breast Cancer, Strengthens bones, Banishes bruises, Guards against heart disease.
• Cherries: Protects your heart, Combats Cancer, Ends insomnia, Slows aging process, Shields against Alzheimer's.
• Chestnuts: Promotes weight loss, Protects your heart, Lowers cholesterol, Combats Cancer, Controls blood pressure.
• Chili peppers: Aids digestion, Soothes sore throat, Clears sinuses, Combats Cancer, Boosts immune system.
• Figs: Promotes weight loss, Helps stops strokes, Lowers cholesterol, Combats Cancer, Controls blood pressure.
• Fish: Protects your heart, Boosts memory, Combats Cancer, Supports immune system.
• Flax: Aids digestion, Battles diabetes, Protects your heart, Improves mental health, Boosts immune system.
• Garlic: Lowers cholesterol, Controls blood pressure, Combats cancer, kills bacteria, Fights fungus.
• Grapefruit: Protects against heart attacks, Promotes Weight loss, Helps stops strokes, Combats Prostate Cancer, Lowers cholesterol.
• Grapes: saves eyesight, Conquers kidney stones, Combats cancer, Enhances blood flow, Protects your heart.
• Green tea: Combats cancer, Protects your heart, Helps stops strokes, Promotes Weight loss, Kills bacteria.
• Honey: Heals wounds, Aids digestion, Guards against ulcers, Increases energy, Fights allergies.
• Lemons: Combats cancer, Protects your heart, Controls blood pressure, Smoothes skin, Stops scurvy.
• Limes: Combats cancer, Protects your heart, Controls blood pressure, Smoothes skin, Stops scurvy.
• Mangoes: Combats cancer, Boosts memory, Regulates thyroid, aids digestion, Shields against Alzheimer's.
• Mushrooms: Controls blood pressure, Lowers cholesterol, Kills bacteria, Combats cancer, Strengthens bones,
• Oats: Lowers cholesterol, Combats cancer, Battles diabetes, prevents constipation, Smoothes skin.
• Olive oil: Protects your heart, Promotes Weight loss, Combats cancer, Battles diabetes, Smoothes skin.
• Onions: Reduce risk of heart attack, Combats cancer, Kills bacteria, Lowers cholesterol, Fights fungus.
• Oranges: Supports immune systems, Combats cancer, Protects your heart, Straightens respiration.
• Peaches: prevents constipation, Combats cancer, Helps stops strokes, aids digestion, Helps hemorrhoids.
• Peanuts: Protects against heart disease, Promotes Weight loss, Combats Prostate Cancer, Lowers cholesterol, Aggravates Diverticulitis.
• Strengthens bones, Relieves colds, Aids digestion, Dissolves warts, Blocks diarrhea.
• Prunes: Slows aging process, prevents constipation, boosts memory, Lowers cholesterol, Protects against heart disease.
• Rice: Protects your heart, Battles diabetes, Conquers kidney stones, Combats cancer, Helps stop strokes.
• Strawberries: Combats cancer, Protects your heart, boosts memory, Calms stress.
• Sweet potatoes: Saves your eyesight, Lifts mood, Combats cancer, Strengthens bones.
• Tomatoes: Protects prostate, Combats cancer, Lowers cholesterol, Protects your heart.
• Walnuts: Lowers cholesterol, Combats cancer.

Lavender

• Eliminate ear mites. All it takes is a few drops of Wesson corn oil in your cat's ear...Massage it in, then clean with a cotton ball Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.
• Kills fleas instantly...Dawn dishwashing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas.
• Rainy day cure for dog odor .. Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh.
• Did You Know drinking two glasses of Gatorade can relieve headache pain almost immediately -- without the unpleasant side effects caused by traditional "pain relievers."
• Did you know that Colgate toothpaste makes an excellent salve for burns.
• Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints. They'll clear up your stuffed nose.
• Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1 cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil, for instant relief for aching muscles.
• Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1 tablespoon six times a day. The vinegar kills the bacteria.
• Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly -- even though the product was never been advertised for this use.
• Honey remedy for skin blemishes ... Cover the blemish with a dab of honey and place a Band-Aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.
• Listerine therapy for toenail fungus. Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.
• Easy eyeglass protection... To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.
• Cleaning liquid that doubles as bug killer .... If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly. Smart splinter remover. Just pour a drop of Elmer's Glue-All over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.
• Hunt's tomato paste boil cure ... cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.
• Balm for broken blisters... To disinfect a broken blister, dab on a few drops of Listerine. a powerful antiseptic.
• Vinegar to heal bruises ... Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process.
• Quaker Oats for fast pain relief... It's not for breakfast any more! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

Herbes de Provence, or Provençal herbs, is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Used by the handful when fresh, Herbes de Provence is also good using dried herbs. Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savoury, tarragon, mint, and marjoram are some of the herbs typically used. Orange zest is sometimes included as is lavender, though the lavender is less traditional and was added more for the benefit of tourists who saw lavender fields as almost emblematic of the Provençe region. Traditional or not, the addition of lavender is an nice addition to the blend.

Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot.

Herbes de Provence is often sold in traditional terracotta jars which make both a charming gift and effective storage container.

• 1 tablespoon thyme
• 1 tablespoon chervil
• 1 tablespoon rosemary
• 1 tablespoon summer savoury
• 1 teaspoon lavender
• 1 teaspoon tarragon
• 1 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• 2 powdered or chopped bay leaves

SUNFLOWER

• A sliced Carrot looks like the human eye The pupil, iris and radiating lines look just like the human eye...and YES science now shows that carrots greatly enhance blood flow to and function of the eyes.
• A Tomato has four chambers and is red. The heart is red and has four chambers. All of the research shows tomatoes are indeed pure heart and blood food.
• Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are also profound heart and blood vitalizing food.
• A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds are on the nut just like the neo-cortex. We now know that walnuts help develop over 3 dozen neuron-transmitters for brain function.
• Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
• Celery, Bok Choy, Rhubarb and more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.
• Eggplant, Avocadoes and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how profound is this? .... It takes exactly 9 months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
• Figs are full of seeds and hang in twos when they grow. Figs increase the motility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
• Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
• Olives assist the health and function of the ovaries
• Grapefruits, Oranges, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
• Onions look like body cells. Today's research shows that onions help clear waste materials from all of the body cells They even produce tears which wash the epithelial layers of the eyes.

When it comes to their health benefits, walnuts definitely are not a hard nut to crack. This delicious nut is an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts' concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties.

Due to their high polyunsaturated fat content, walnuts are extremely perishable and care should be taken in their storage. Shelled walnuts should be stored in an airtight container and placed in the refrigerator, where they will keep for six months, or the freezer, where they will last for one year. Unshelled walnuts should preferably be stored in the refrigerator, although as long as you keep them in a cool, dry, dark place they will stay fresh for up to six months.

• Almonds offer protein, unsaturated fat, dietary fiber, vitamin E, magnesium, and calcium.
• Adding nuts (specifically, almonds) to your low-calorie diet may improve your actual weight loss. It may also enhance the effects that weight loss has on blood pressure and blood lipids according to a study in the International Journal of Obesity.
• Almonds are rich in Antioxidants which in this case are good for the lungs
• Almonds are high in protein. One ounce contains 12% of our daily protein needs. Because almonds are a plant food, they contain no cholesterol.
• Almonds contain generous amounts of vitamin E, considered a powerful antioxidant with cancer-fighting qualities. They're also high in magnesium, containing even more than spinach.
• Almonds are abundant in phosphorus, which is good for bones and teeth. One ounce (28 g) contains 143 mg of phosphorus. They also contain potassium, iron, zinc, copper, manganese, and trace amounts of the B vitamins thiamin and riboflavin.
• Almonds are higher in calcium than all other nuts. One ounce of raw blanched almonds contains 66 mg calcium. One ounce of almonds, approximately 20 to 25, has as much calcium as 1/4 cup (59 ml) of milk.
• Almonds are also higher in fiber than any other nut. One ounce of blanched almonds contains 1.5 g fiber. Unblanched almonds are nearly double the fiber as blanched. If you are pregnant, almonds can be a nutritious way of preventing certain birth defects because of their high folic acid content.
• Although almonds, like all nuts, are high in fat, they are very low in saturated fat. One ounce (28 g) contains 15 g fat with only 1 g saturated. Most of the fat in almonds is monounsaturated, considered beneficial fat.

To quickly figure how many calories you should consume to maintain your present weight -- or to achieve your ideal weight -- use the following calculations.

• - Multiply your ideal weight in kilograms by 33 (or in pounds by 15) to find the number of calories you need to keep that weight. If your ideal weight is 56.8 kg (125 lb), you should consume 1,875 calories daily to keep your weight.
• - If you are overweight, subtract 500 calories from the total number of calories for each 450 g (1 lb) per week you wish to lose. For example, if you wish to weigh 56.8 kg (125 lb) but presently weigh 59 kg (130 lb), cut your caloric intake to 1,375 in order to lose 450 g (1 lb) per week. It will take you approxiately 5 weeks to lose the 2.25 kg (5 lb)
• - IF YOU WISH TO GAIN WEIGHT , add 500 calories to the number of calories needed to maintain your ideal weight. For example, if your ideal weight is 56.8 kg (125 lb) but you weigh 54.4 kg (120 lb), consume 2,375 calories per day (1,875 plus 500). It will take you 5 weeks to gain the extra weight.

According to a recent survey,a daily diet of watercress could be a life-saver. A little cress everyday can considerable reduce damage to blood cells, which is considered to be an important trigger in the delevopment to cancer. Brimming with more than 15 essential nutrients , including vitamin C, folic acid, iron vitamin A and calcium, it is also low in fat, tastes great and is incredible versatile in different dishes of meat fish, stir-fries, soups and salads

• The ancient Greeks called watercress 'Kardomon' and believed it could brighten their intellect. Thay have a proverb which says 'Eat watercress and get wit'
• Romans and Anglosaxons ate watercress to prevent baldness.
• Water cress is believed by many to be an aphrodisiac. In Crete, islanders swear by its powers, and ancient recipes are handed downfrom one generation to the next.
• Eating a bag of watercress is said to be a good cure for a hangover.
• The pungant peppery leaves and succulent stalks act as a simulant to digestion and to the taste buds. The Romans called it 'nasturtium'which translates as twisted nose.
• Victorians thought the plant was a cure for toothache, hiccups and even freckles.

Mushroom Facts

• Only rinse mushrooms just prior to use.
• A mushroom is more flavourful when the cap is "open"
• A Portabetta has more potassium than a medium banana
• Mushrooms are a good source of the essential mineral, Selenim
• Mushrooms, particularly Portabellas, are a rich source of riboflavin
• A criminl (brown mushroom) is a baby portabella
• White mushrooms will last up to 5 days refrigerated in a brown paper bag
• Mushrooms contain only 23 calories per 100 grams

Potato Facts
Origin of the Potato

EGGS

Known as the "tree of life," the coconut palm is one of the most important agricultural crops of the Philippines. It yields timber; food; fermented and unfermented drink; alcohol; vinegar; thatching material; splints; strips and fiber for making baskets, mates, rope, hats, brushes, brooms, and other articles; fuel; caulking material; utensils for household use, such as cups, bowls, spoons, and the like; oil for food, cooking, illumination, for making soap, substitutes for butter and lard, ointments; and oil for cake for feeding domestic animals and for fertilizer.

Coconut milk is a new to the health food arena, but it is causing quite a stir. Although many of us enjoy toasted coconut in cookies, in a creamy pie, or as flavoring for other desserts, few are aware of the fact that coconuts generally, and coconut milk in particular, offer an exciting array of hidden benefits to the human body. Scientists are working eagerly to study the possible medical treatments and cures that coconut milk might be able to produce. In the near future we might be seeing more coconut milk products at the grocery store, cosmetic counter and even pharmacy.

Most people do not know how to make coconut milk the proper way—you can’t just poke a hole through the tough skin and pour it out. Squeezed from the moist, white flesh of mature coconuts, the milk comes in two forms: thin and thick. The thin form of coconut milk is taken directly from the flesh via a first-squeeze process. Then the flesh is grated or sliced thin, soaked in hot water, and squeezed through cheesecloth or a thin mesh strainer a second time to produce the thicker version. This may be done two or three times to get increasingly diluted coconut milk that is still usable in a number of ways. The pre-existing liquid inside the fruit is usually referred to as coconut water and has its own claims to health-related fame.

Although experts condemned the use of coconut milk a few decades ago due to its high-fat content, recent studies have uncovered valuable aspects of this fluid that can be used in a number of ways to improve people’s health.
Although high in saturated fat and calories, coconut milk is similar to human milk in key ways and contains important nutrients and fiber content.
You can make your own coconut milk at home. But for convenience, you can buy it in prepared form in a can or bottle at health food stores or Asian grocery supply shops. Be sure to refrigerate a container that has been opened, or it will go sour. Some stores sell coconut milk powder so you can mix it yourself to make several fresh servings over a period of time. It appears that coconut milk nutrition adds a valuable component to good health. Here are three key ways to make use of this intriguing natural substance.

Benefits of coconut milk include possible anti-viral and anti-carcinogenic properties. In fact, it is currently being tested as a supplemental treatment for various chronic ailments with no known cure such as HIV. Check with your doctor first, and then try drinking coconut milk on a regular basis to safeguard your body from viral infections and to strengthen your immune system. If you suffer from a chronic viral condition like herpes, you can ask the doctor to check your blood levels before you start drinking coconut milk, and then check again every few weeks to measure any impact from the milk.

Keep an eye on the calories, though. A full cup (8 ounces) of thick coconut milk can have over 500 calories. Start with one-half cup per day to see how you like it and whether it affects your body in positive or negative ways. Most people like the taste of coconut milk, but if you don’t, you can add it to drink recipes, like a virgin colada (if you prefer nonalcoholic beverages) or a tropical smoothie.

People around the world enjoy tasty Asian recipes that utilize coconut milk; for example, Thai food and certain kinds of Indian dishes use coconut milk and coconut oil for their unique contribution to many recipes. If adding coconut milk to your food seems distasteful, visit restaurants that specialize in Thai or Indian cuisine, as well as African or Hawaiian food, to sample various uses of coconut flavoring in prepared dishes. Many Oriental eateries offer coconut chicken or shrimp on the menu, and coconut milk soup is a gourmet treat. Items like these will give you an idea of their taste and texture and determine whether you want to try the recipe at home. In addition to beverages and appetizers, coconut milk can be added to main dishes, side dishes, and desserts. Some creative chefs substitute coconut milk for almost any recipe calling for other kinds of milk, but you will need to adjust these for texture and taste.

Another popular use is as a creamer or sweetener for coffee and tea. Powdered coconut milk can be packed in lunches or taken on camping trips, and is allegedly safe for kids and seniors. It could be a great substitute for those who don’t like the taste of regular powdered milk.

Who would have thought that an exotic tropical fruit like the coconut could offer so much support to the human body? As a newer health food option, coconut milk continues to undergo testing and experiments to measure its advantages. Natural, tasty and accessible, coconut milk might have more untapped resources to be revealed in the future if it turns out to be usable as a treatment for viral or chronic diseases or as a cancer preventative. For now, explore the full range of health and nutrition options available in coconut milk as an interesting new addition to the health food industry.

44 things to do with vinegar

Facts on HONEY and CINNAMON

A mixture of Honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases. Honey can be used without any side effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients.

• HEART DISEASES:
  Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack.
  Also those who already had an attack, if they do this process daily, they are kept miles away from the next attack.
  Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
• ARTHRITIS:
  Arthritis patients may take daily, morning and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder.
  If taken regularly even chronic arthritis can be cured.
  In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
• BLADDER INFECTIONS:
  Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
• TOOTHACHE:
  Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth. This may be applied 3 times a day till the tooth stops aching.
• CHOLESTEROL:
  Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10% within 2 hours.
  As mentioned for arthritic patients, if taken 3 times a day, any chronic cholesterol is cured. According to information received in the said journal, pure honey taken with food daily relieves complaints of cholesterol.
• COLDS:
  Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for 3 days. This process will cure most chronic cough, cold and clear the sinuses.
• UPSET STOMACH:
  Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
• GAS:
  According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
• IMMUNE SYSTEM:
  Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.
  Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.
• INDIGESTION:
  Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.
• INFLUENZA:
  A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.
• LONGEVITY:
  Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take 4 spoons of honey, 1 spoon of cinnamon powder and 3 cups of water and boil to make like tea. Drink 1/4 cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.
• PIMPLES:
  Three tablespoons of Honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.
• SKIN INFECTIONS:
  Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
• WEIGHT LOSS:
  Daily in the morning 1/2 hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one-cup water. If taken regularly it reduces the weight of even the most obese person.
  Also, drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
• CANCER:
  Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month 3 times a day.
• FATIGUE:
  Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body.
  Senior citizens, who take honey and cinnamon power in equal parts, are more alert and flexible.
  Dr. Milton, who has done research, says that a half tablespoon honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 p.m. when the vitality of the body starts to decrease, increases the vitality of the body within a week.
• BAD BREATH:
  People of South America, first thing in the morning gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day. (I didn't know that!)
• HEARING LOSS:
  Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing.

Food Substitution Savvy

Is watermelon the new pomegranate? Foie gras passé? Like fashion, some foods tend to go in and out of style. (But unlike oversized shoulder pads, a tried-and-true favourite dish need never be discarded.)

• Vietnamese food is hot. Vietnamese Cuisine is replacing Asian Fusion as the new hot cuisine. Star ingredients include lemongrass, mint, fish sauce and star anise.
• Basil salad. More chefs are using basil as a green, not just as an herb.
• Cooking from scratch (with a modern twist). Short on time? Forget calling for delivery. Time-pressed foodies prefer home cooking, but with some shortcuts such as using pre-seasoned meats, pre-cut and washed veggies and jarred sauces.
• Go Greek. Foods such as feta cheese, dolmades, baklava and spanakopita are experiencing a big surge in popularity.
• Steak. The current steak craze continues. But now people want a more complete bio of their meat, including where it is from, how long it was aged and details of the animal’s diet.
• Out of Africa. In particular, look for the growing popularity of sweet and savory Ethiopian foods infused with the flavours of cinnamon and cloves. South African cured meat is also perking the interest of some food aficionados.
• Seafood. Despite warnings about the safety of eating certain kinds of seafood, fish remains a popular choice. Favourites include tilapia, mahi-mahi, sturgeon and striped bass.
• Look south for the hottest wines. According to the Associated Press, when it comes to wine, Australia is still hot, (but beginning to fade); New Zealand is getting hotter; South Africa is really hot; and South America is blazing. The really good news: wines from the Southern Hemisphere tend to be affordable. More trends to watch for
  
• Molecular gastronomy. This trend, which began in Spain, is now becoming popular with some North American chefs. It involves treating ingredients with natural food chemicals such as seaweed extract and other substances that transform their texture and shape. For example, lobster tail may take on the texture of filet mignon, and blue cheese can be spun to look like cotton candy.
• Back-to-the-basics – but with a twist. Traditional meals such as macaroni and cheese and spaghetti and meatballs are becoming more exotically spiced – and also healthier as more cooks substitute lower fat meat and whole grains.
• Slow cooking. Trend-spotters report a return to less expensive cuts of meat which can be slow cooked. Braises and roasts that cook at low heat for hours are the soul of many hearty, homey dishes such as those found in a French bistro. Think stuffed veal breast, lamb riblets and veal or lamb shanks.
• Keep it local. Restaurants have been featuring dishes composed of locally grown ingredients for some time. And now, as more consumers are demanding fresh or locally produced food, big grocery store chains are also picking up on the trend.

There are many variations on the story of stone soup, but they all involve a traveler coming into a town beset by famine. The inhabitants try to discourage the traveler from staying, fearing he wants them to give him food. They tell him in no uncertain terms that there's no food anywhere to be found. The traveler explains that he doesn't need any food and that, in fact, he was planning to make a soup to share with all of them. The villagers watch suspiciously as he builds a fire and fills a cauldron with water. With great ceremony, he pulls a stone from a bag, dropping the stone into the pot of water. He sniffs the brew extravagantly and exclaims how delicious stone soup is. As the villagers begin to show interest, he mentions how good the soup would be with just a little cabbage in it. A villager brings out a cabbage to share. This episode repeats itself until the soup has cabbage, carrots, onions, and beets-indeed, a substantial soup that feeds everyone in the village.

This story addresses the human tendency to hoard in times of deprivation. When resources are scarce, we pull back and put all of our energy into self-preservation. We isolate ourselves and shut out others. As the story of stone soup reveals, in doing so, we often deprive ourselves and everyone else of a feast. This metaphor plays out beyond the realm of food. We hoard ideas, love, and energy, thinking we will be richer if we keep to them to ourselves, when in truth we make the world, and ourselves, poorer whenever we greedily stockpile our reserves. The traveler was able to see that the villagers were holding back, and he had the genius to draw them out and inspire them to give, thus creating a spread that none of them could have created alone.

• Cranberry Sauce doesn’t just have to go with turkey and chicken. It is also great on ham sandwiches;
• used like a jam on toast,
• add some to your plain yoghurt
• use it as a spread on pancakes.
• How about putting the sauce over warm pancakes and sprinkle some dark chocolate and icing sugar over the top.
• You can also add more excitement to your leftover sauce by gently reheating it, adding Grand Marnier and some orange zest and having it over ice cream or add a bit of rum to your sauce and have it over apple pie with a sprinkle of icing sugar.
• As for fresh or frozen cranberries, add some to your smoothies in the morning or chop them fine, add a bit of honey and orange juice to them, and dry them in the oven overnight on low heat.

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.

Virtually all stock recipes instruct you to start with bones. Most prefer a mix of actual meat and bones. They find the meat/bone combo to yield a deeper flavour. For a beef stock use cubed chuck steak. Never use tender cuts of meat such as the rib or loin. They do not lend themselves to moist cooking methods and the flavour will be undesirable. For chicken stock use an entire chicken cut up into the standard anatomical pieces. The standard ratio of bones and/or meat to water is eight pounds to six quarts.

Most recipes recommend you roast the bones and vegetables in the oven before placing them in the water. Roasting deepens the flavour and colour of the stock. If your goal is to make a brown sauce from the stock, you'll want to roast first. Even chicken can be roasted first to make a "brown" chicken stock. However, some people like the flavour of a stock made from unroasted meat as well. Try it both ways and select your own favourite.

If you're going to roast, place the bones in a roasting pan, add a little olive oil if you'd like, and roast for a half hour at 375 degrees. Then add the chopped vegetables, (six ounces of tomato paste if making a beef stock), and continue roasting until the vegetables are browned. Place everything in the stockpot, deglaze the pan with some wine and then add that to the stockpot as well. Fish stock is generally not roasted first.

The vegetable mixture used in making stock is the classic mixture, namely carrots, celery & onions. Use eight ounces of onion and four ounces each of carrots and celery for six quarts of water. Also add a few garlic cloves. If you're making a vegetable stock you will need to increase these amounts and/or the number of vegetables. Turnips, leeks, cabbage, and tomatoes are common additions.

Returning to meat based stocks, some chefs advise adding the vegetables one hour before the stock is done cooking. They argue that doing so earlier overcooks them and deteriorates the flavour. If you wish to follow this course of action you will need to roast the vegetables separately while the stock is simmering and then add them during the final hour.

Finally, herbs and seasoning are added, one half hour before the stock is done for the same reason as the vegetables. The traditional bouquet consists of a few sprigs of parsley and thyme, and one or two bay leaves. Also add celery leaves and numerous twists of the pepper mill. (If you are making a spicy Mexican soup you will include either fresh hot peppers with the mixture or crushed dried ones with the herbs.) Do not add salt to the stock. Its natural salinity will increase as it reduces. You can always add salt to the final soup or sauce if need be.

Slowly bring the stock to a boil and then reduce to a simmer. Leave it uncovered for the entire cooking process. The more the stock reduces, the more intense its final flavour. Fish stock is simmered for 30-40 minutes, vegetable for 45 to 60 minutes, chicken for 4-5 hours, and beef or veal for 6-8 hours, (even though 4 hour beef stock still tastes pretty darn good). Skim the stock frequently to remove fat and other impurities that float to the surface. When it's finished strain it through cheesecloth or a fine sieve. If you're not using it immediately, immerse the pot of stock in ice water in your sink before refrigerating. Rapid cooling reduces the chance of bacterial growth. To eliminate as much of the fat as possible you may want to refrigerate it first no matter what you're intended use is. The next day most of the fat will have congealed on the surface, making for easy removal. Save 1-2 cup portions of the stock in plastic containers in the freezer for future sauce making.

Try this sauce with your next meat dish. After you've roasted or sautéed your meat, remove it from the pan. Place the pan over a high flame and pour in a cup of wine. Scrape off all the flavourful brown bits stuck to the bottom of the pan as the wine comes to a boil. (This is what's known as deglazing). Add one cup of stock, a few garlic cloves, herbs, salt and pepper. Simmer the sauce until it's reduced to at least half the original volume. Melt in some butter at the end, strain the sauce, and pour it over your meat for comfort food heaven. For a thicker sauce, you can reduce it even further, or thicken it with flour, corn starch or arrowroot.

For an advanced technique, take about a quart of your finished stock and simmer it until it decreases to a syrupy consistency. You will have an intensely flavoured concoction known as glace de viande. Pour it into ice cube cups and store in your freezer. When making a sauce, drop one of these flavour bombs into it for a depth and complexity of flavour unknown to most mortals.

As stated, stocks form the foundation of many soups. If you are making beef vegetable or chicken soup, shred pieces of the meat you used to make the stock and add them to the soup. However, actual pieces of meat are not included in some soups either by choice or design. In these instances you will discard the stock-making ingredients. It may seem like a waste to throw out the meat but remember, most of its flavour and substance has been infused into the stock. Give the leftover meat to your cat or dog. Never reuse the vegetables from making stock to make soup. They have been completely depleted. Always add fresh vegetables.

Many recipes furnish an oven temperature and time frame for roasted items. This can be fraught with inaccuracies. Cooking time is influenced by the type, size, and shape of the food, the degree of intended doneness, the initial temperature of the food and the oven, the idiosyncrasies of your particular stove, the presence of other items you are cooking concomitantly, opening the oven door, and the cooking vessel. Not to mention that your actual oven temperature can vary greatly from the dial setting. The solution? An instant read thermometer.

Taking your food's temperature is the only way to assure your item is properly cooked. Insert the thermometer into the centre of the meat and wait for the reading to stabilize. With fowl it is inserted into the deepest part of the thigh since it takes longer to cook than the breast. Do not touch the bone or you risk a false reading.

Remember that food will continue cooking after it has been removed from the heat. This phenomenon, known as carryover cooking, will raise the temperature of the item five to ten degrees depending on it's size and density. The following temperature guidelines take carry over cooking into account and are approximations.

Beef and lamb are rare at 125 degrees, medium rare at 130, medium at 135 to 145 and medium-well beyond 145. For those of you who insist on dry, tough meat, aim for 165 for well done. Fowl is usually cooked to 165. Cuts of fish are usually too thin for the services of a thermometer. But for a large piece, 130-135 degrees will put you in the zone. And that brings us to pork.

A generation ago people were advised to cook their pork well done, usually in excess of 170 degrees. This was to prevent trichinosis, the disease that resulted from an infestation of trichinae, a parasitic roundworm. The first problem with that advice is that trichinae die at 137 degrees. Moreover, modern methods of raising swine have almost eliminated this problem. For example, in 1998 there were only 19 cases of trichinosis reported in the US. So where does that leave us?

For starters, I would allow for a few degrees of inaccuracy on your thermometer and cook pork to at least 140 degrees. Carry over cooking will raise it further. However, some claim that cooking it to 155-160 will develop the best flavour. But now we are confronted with a catch 22.

The higher the temperature of any meat, the drier it will become. Increasing temperature causes the protein strands in the flesh to tighten, progressively releasing their moisture. Due to increased health concerns, lower trichinae infestation is not the only change in modern porcine production. Specialized breeding eventuates in pigs far leaner, significantly less fatty, and hence less juicy than their forefathers. Ergo, temperatures approaching the 160 mark may accent certain flavour components, but with some loss of succulence. You will have to decide for yourself where your loyalty lies.

A final issue remains with instant read thermometers. Your roast has been cooking for a half hour. You open the oven door, insert your thermometer, and arrive at 105 degrees. You promptly remove the thermometer and usher the uncooked food back into the oven. You wait a while and check again. 120 degrees. You're aiming for 130 and no more. When should you check again? You give it ten minutes and poke the poor thing again. 140. You curse as you realize that the rib roast will not be medium rare like your dad likes it. And it was his birthday dinner too.

Every time you open that oven door you drop the temperature and extend cooking time. Worse yet, each time you impale the food with the thermometer you create a little canal that will leak juice and make your finished product drier. The answer is a programmable thermometer. Polder makes a good one that can be procured for about $25 on most cookware websites. If you wish to leave no room for error, and be unshackled from the guesswork of checking your food, a programmable thermometer is the ticket. It consists of a main unit upon which you preset the desired temperature. A wire extends from this unit into a probe. Insert the probe into the centre of your food, close the oven door, and get this: an alarm will sound when you have reached the target temperature. To make this device even handier, the increasing temperature is constantly displayed on the unit. Now you can more accurately judge when to start the side dishes so they can be done simultaneously. Hmmmm, the rack of lamb is ten degrees from being done. Better start sautéing the asparagus! Invest in this wonderful gadget and your days of overcooking your roasts will be as long gone as the succulent pigs of yore.

Did you happen to notice that bit about cooking the pasta until al dente and wonder what the heck that means, well simply put it is a fancy term for pasta that's fully cooked, but not overly soft. The phrase is Italian for "to the tooth," which comes from testing the pasta's consistency with your teeth. You cook pasta according to the package directions however close to the end of the cooking time nibble the pasta to see if it's firm to the bite, yet cooked through or in other words "al dente"!

Popular legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century; however, we can trace pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!).

Pasta made its way to the New World through the English, who discovered it while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then smothering them with cream sauce and cheese. But it was Thomas Jefferson who is credited with bringing the first "maccaroni" machine to America in 1789 when he returned home after serving as ambassador to France.

The first industrial pasta factory in America was built in Brooklyn in 1848 by, of all people, a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.

A.
1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
2. Add the pasta with a stir and return the water to a boil.
3. Stir the pasta occasionally during cooking.
4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.
6. Drain pasta immediately and follow the rest of the recipe.

Instead of thinking about all the foods you shouldn’t eat, focus on the ones you should! Here’s a list of the 15 healthiest foods you should be working into your weekly meal plan:

• Salmon is rich in omega-3 fatty acids which are great for your heart. Fish oil can also help aching and arthritic joints.
• Oatmeal is a great source of soluble fiber, which can help control blood sugar and lower cholesterol.
• Nuts are full of antioxidants, fiber, magnesium, vitamin E, potassium, and zinc, and are a good source of healthy fat and a filling, but healthy, snack. They can help lower your risk of cancer and heart disease and protect against type 2 diabetes.
• Pinto beans have 14 grams of protein and fiber per cup, and are also rich in folic acid, which is great for your heart.
• Cauliflower has vitamin C and B, folic acid, fiber, potassium, manganese, and magnesium, and can decrease the risk of cancer.
• Spinach helps keep your body strong, and is rich with nutrients. Not too keen on the taste? Try it with olive oil and garlic.
• Red grapes are rich in flavonoids, which are antioxidants that fight inflammation, heart disease, and cancer.
• Sweet potatoes are packed with beta-carotene, an antioxidant that helps boost your immune system. Vitamin A can also help with eye and skin health.
• Blueberries have tons of antioxidants that can help ward off many chronic illnesses, help with infection, and protect against brain damage after a stroke.
• Strawberries discourage the development of growth in cancer cells and might even help with their self-destruction. They also lower your risk of getting blood clots.
• Soy is a great cancer-fighter and can lower bad cholesterol levels.
• Tomatoes have lots of lycopene, an antioxidant that protects against heart disease, osteoporosis, Alzheimer’s, and many types of cancers.
• Garlic can reduce cholesterol levels and may lower blood pressure and help inhibit dangerous clotting.
• Flax is rich in omega-3 fatty acids and fiber. You can purchase these as seeds, or flour, and incorporate them into many foods like smoothies, yogurt, and cereal.
• Sesame seed have copper, magnesium, zinc, fiber, and protein in them. Eating just a tablespoon a day can lower your cholesterol!

Got a stubbornly frozen bird on your hands? Place it in a clean sink full of cold water and change the water every 30 minutes. Don't be tempted to thaw at room temperature, in warm water, or in the microwave, all of which are invitations to harmful bacteria. If the turkey breast is cooking faster than the thighs and is beginning overbrown, cover the breast of the turkey lightly with aluminum foil and continue roasting.

If the stuffing you've baked outside the bird in a casserole dish isn't crisp on top when it's done baking, put it under the broiler for a minute or two. You can do the same thing with the stuffing that's been baked inside the turkey; after it's done, just transfer it to a large oiled baking dish. Bake it at 450 degrees F for 10 minutes or so, and then broil it for a minute or two. It will be crisp on top and moist inside.

Gravy looking a little pale and tasting a little flat? Enrich the color and flavor with a few shakes of soy sauce, or add a teaspoon or two of instant coffee powder or unsweetened cocoa powder.
If your gravy has burned, stir in a tablespoon of creamy peanut butter to smooth out the rough edges and soften the smoky taste.
Don't salt your gravy until right before you serve it, as its flavor intensifies as it cooks. If you find that it is too salty, you can fix it a couple different ways: Peel a raw potato and cut it into large chunks and add it to the gravy. Cook it for 5 or 10 minutes then remove the potatoes.
You can stir in 1/2 teaspoon of sugar and 1 teaspoon of vinegar.
If your gravy has separated, whirl it in a blender at low speed until it's smooth. Pour it into a clean pan and cook over very low heat.
If your gravy is too thick and pasty, whisk in a little chicken broth or dry white wine over low heat and cook until bubbly.

Is your homemade cranberry sauce boiling over no matter how low you turn the heat? Add 1 teaspoon of vegetable oil to the pot for every 12-ounce package of cranberries you're using. And remember, cook cranberries only until they pop. If you cook them any longer, they'll turn bitter and mushy.

If white potatoes that you've peeled and cut ahead of time have started to darken, cook them in milk (don't let the milk boil) to brighten them.
Large, fresh sweet potatoes can be very stringy and fibrous. If you've used a hand-masher and the strings are bothersome to you, use an electric mixer to beat the cooked potatoes. The strings will wind themselves around the beaters and your potatoes will be creamy and smooth.

Lost track of time and overcooked your vegetables? Put them in the food processor with a little butter, cream, fresh-ground pepper, and salt and puree them until smooth. Don't tell a soul that isn't how you intended them to be served in the first place, and no one will be the wiser.

If your cream-based soup has curdled, strain the soup into a blender jar (fill it only two-thirds full) and blend until it's smooth. Make sure the lid is on tight and that you hold it while wearing an oven mitt. Return it to a clean pan and heat over low heat.
If a soup seems to have an excessive amount of fat floating in it, add a few lettuce leaves to the pot of finished soup and let it stand a few minutes. Lettuce leaves soak up fat.
Get a little overzealous with the salt? Fix it similarly to the way you fix an oversalted gravy: Peel and thinly slice a raw potato and simmer it in the soup for 10 minutes or so. It will absorb some of the excess salt. Scoop out the slices with a slotted spoon before serving.

If your dinner rolls are a little dried out, wrap them loosely in aluminum foil and heat in a 300 degree F oven for 15 minutes. The last 4 or 5 minutes of reheating, unwrap the rolls slightly so the outside will crisp up just a bit. Serve immediately.

If your pie dough has too much added liquid and is too wet to roll out, wrap it in plastic wrap and freeze it just until firm (but not hard as a rock) before you roll it out.
If your beautifully fluted pie crust is starting to burn before the pie is done baking, cut the bottom out of a disposable aluminum pie plate that is the same size as the pie you're baking. Turn it upside-down over the pie to cover the edges. The center will continue to bake and the crust won't burn.
If you've overwhipped the cream for the pumpkin pie, simply fold in a few tablespoons of milk or unwhipped cream.