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Sunday, January 13, 2013

Home Care For Colds and Flu

Cold and flu season is in full swing. If you get sick, follow these tips to minimize down time and speed recovery.

#1  Stay home from work or school and cancel all non-essential activities until you’re fully recovered. 

#2  Get a lot of sleep, at least 10 hours per night, and take naps when you need to.

#3  Eat only when you’re hungry and choose foods that are nourishing and easy to digest like Bone Broth and steamed vegetables.

#4  Avoid sweet drinks (including juice), sweet foods, processed grains, and other starches.

#5  Drink only water, unsweetened herbal tea, and Spicy Ginger Tonic. Consume enough fluids to equal half your body weight in ounces, or more. (A 150-pound person should drink at least 75 ounces per day.)

#6  Avoid fever-reducing medicines because higher internal temperatures make viruses less active and immune cells more active.
  
#7  Take a multivitamin to make sure that your immune system is getting all of the nutrients it needs to fight infections.

#8  Ask your naturopathic doctor for individualized recommendations. Nutritional supplements and botanical medicines can help soothe sore throats, quiet coughs, clear congestion, and boost immune activity to help your body fight infection.



Sunday, January 6, 2013

All About Roasting

http://www.amazon.com/gp/product/039306526X/ref=as_li_tf_tl?ie=UTF8&tag=adifkinofdoc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=039306526X%22%3EAll%20About%20Roasting:%20A%20New%20Approach%20to%20a%20Classic%20Art%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=adifkinofdoc-20&l=as2&o=1&a=039306526X%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;

Molly Stevens' book, All About Roasting: A New Approach to a Classic Art, is a great resource for all things roasted.

She explains the science behind dry heat cooking and givers readers recipes that are simple, straightforward, and healthy. In addition to traditional roasts like beef, pork, poultry, and lamb, she offers recipes for less common foods like goose and goat, and less commonly roasted foods like fruits, vegetables, and seafood.

Learn why fatty roasts cook more slowly than leaner roasts (intramuscular fat acts like an insulator), why it's easier to over-cook meats the longer they roast (heat passes more quickly through cooked meat than raw meat), and why deep-sided roasting pans should be avoided (they prevent hot air from circulating freely around the roast).

Stevens covers important topics like shopping, seasoning, and carving. She discusses the pros and cons of brining and basting, explains how to best position oven racks, and gives guidelines for using low, moderate, and high heat. She even demonstrates how to butterfly a chicken and tells readers how to troubleshoot a turkey.

I'm looking forward trying some of her tempting condiments, like Home-Made Steak Sauce (with grapefruit, garlic, cinnamon, and clove) on page 107 and Blue Cheese and Chive Butter on page 111.