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Spinach Gunge

Spinach Gunge

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 pounds fresh spinach, stemmed
  • 1 1/2 cups (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.

Recipe by Fergus Henderon,

Nutritional Content

One serving contains: Calories (kcal) 391.7 %Calories from Fat 62.6 Fat (g) 27.2 Saturated Fat (g) 15.7 Cholesterol (mg) 75.9 Carbohydrates (g) 18.4 Dietary Fiber (g) 8.0 Total Sugars (g) 0.2 Net Carbs (g) 10.4 Protein (g) 22.4 Sodium (mg) 1041.5Reviews Section

How to Cook Frozen Salmon

There's no need to wait for your favorite healthy seafood protein to thaw.

Learning how to cook frozen salmon is one way to make getting a healthy and delicious meal—like this Wild Salmon with Romanesco Pilaf—on the table faster and easier than ever before. It&aposs a handy technique to know, and since you can keep frozen salmon in your freezer all year long, a protein-packed meal is always 15 minutes away. It&aposs a common misconception that seafood needs to be thawed before cooking. The Alaska Seafood Marketing Institute asserts, and many cooks know, that you can achieve the same great flavor and texture by cooking salmon from frozen.


Gallbladder sludge diet to follow

Foods to eat

Since the gallbladder is an important player in your digestive system, choosing the right foods to eat and ones to avoid can have a significant impact on your overall digestive health. This involves avoiding foods that are difficult to digest and foods high in fat, salt, and cholesterol, as they put additional stress on gallbladder function. Foods that are easier to digest will lighten this load, helping to reduce symptoms or completely eliminate them all together. The following are recommended items to include in a diet for gallbladder sludge treatment:

Fresh vegetables

This should comprise of more than half your daily diet. Vegetables are naturally high in fiber, which can promote digestion, helping to reduce gallbladder sludge symptoms. Leafy green vegetables, such as spinach and parsley, are rich in chlorophyll, which helps to cleanse the body naturally. It is recommended to have about four to five servings of vegetables daily, with items such as beans, cucumbers, carrots, and celery being great choices when looking for high fiber options.

Omega-3 fatty acids

Omega-3 fatty acids can be found in fish oil, various types of nuts, and some types of seeds. This consumable substance can help lower high triglyceride levels, effectively decreasing your risk for heart disease. It also can be beneficial for preventing gallbladder sludge. Omega-3&rsquos can also be great for curbing stiffness and joint pain in rheumatoid arthritis.

A great natural source of essential vitamins and minerals, consuming about three to four servings of raw fruit daily is recommended to help reduce gallbladder sludge. However, it is important to note that despite being good for you, fruits still contain high amounts of calories and can lead to weight gain. Fruits such as apples, berries, melons, papayas, guavas, and pears are all great choices.

Lean poultry meat

Choosing to cut excess fat from your meat is a great way to reduce your dietary consumption of saturated fats and cholesterol, both of which contribute to the development of gallbladder sludge. Choosing to avoid red meat is also recommended, as it tends to have a higher fat content that is not easily removed. Instead, choose lead poultry meats such as chicken breast and turkey.

Cereals and whole grains

A great source of fiber that is low in calories. Cereals and grain can be found in many products these days and can be simply enjoyed raw. They also have the added benefit of keeping you fuller throughout the day, helping to decrease your appetite.

Natural herbs and spices

These food items have been used for centuries to help combat health-related issues and promote healthy bodily function. Spices such as chilies, mustard, wasabi, and garlic are great for promoting digestive function and can even help reduce the formation of gallbladder sludge. Herbs such as mint, shallots, and coriander are also known for being great choices for cleansing the body.

Low-fat dairy products

Not only does this ease the work needed by the gallbladder, it&rsquos also a healthier choice. While it is not bad to occasional consume full-fat food items, they should only be enjoyed in limited amounts.

Drink lots of water and healthy juices

Staying hydrated is an important part of the gallbladder sludge diet, as it helps to flush out unhealthy toxins. Fresh fruit juice is also a great way to stay hydrated but may have a high-calorie content.

Foods to avoid

It is recommended to avoid the following foods as part of a gallbladder sludge diet:

  • Avocados
  • Coconuts
  • Olives
  • Processed meats
  • Seafood in oil
  • Nuts
  • Cream soups
  • Snack chips
  • Most pancakes and waffles
  • Muffins
  • Scones
  • Cookies
  • Ice cream
  • High-fat desserts
  • Pastries
  • Fried food in general
  • Sweet rolls
  • Cheese bread
  • Biscuits
  • Eggnog
  • Chocolate
  • Candy
  • Non-dairy creamer
  • Milkshakes

Diet tips

  • Knowing what to eat and what not to eat can be a great start for anyone trying to adhere to a gallbladder sludge diet, however, it can hard. We have provided some tips to make it easier for you to make the right decisions about the foods you eat.
  • Choose foods that contain less than three grams of fat per serving
  • Consume only &ldquolow-fat&rdquo or &ldquofat-free&rdquo foods
  • Eat breakfast in the morning to prevent bile from sitting and separating in your gallbladder
  • Choose to consume several smaller meals throughout the day instead of a few big ones. This helps to prevent the proteins from sitting at the bottom of your gallbladder
  • Eating fewer calories will help reduce the chances of developing biliary sludge

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you).

This recipe is easy to make if you have these basic kitchen tools on the ready. Here’s what you’ll need to make it:

  • You’ll need a large Dutch oven or stock pot. I used my 5.5-quart Le Creuset for this recipe. I wouldn’t recommend using anything smaller than five quarts.
  • You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
  • You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
  • For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.

Craving more comforting pasta dishes? Check these out:

Here are a few of my favorite sides for pasta dishes:


Friday, 27 May 2011

The "It's Not A Birthday" BBQ


Green gunge – but it’s good for you.

One of my dear friends recently lost loads of weight by following a juicing diet. I was sceptical at first – how couldjust drinking juice be good for you. It may be full of vitamins and minerals, but what about the fibre and surely you get too hungry (I like my food fairly solid!) and end up bingeing? But she practically glowed with good health as she dropped 2 dress sizes, so there must be something to it.

Health, whether good or bad, comes from the food we put in to our bodies. Juicing provides extra shots of vital goodies to help our bodies deal with the constant stresses and toxins we are exposed to, both external and internal, although I believe in the long run it’s best to eat the whole food rather than just the juicy parts. But if you want to know more about juicing, including some great recipes and tips on when to drink them, check out this article on the Health Ambition website –https://www.healthambition.com/juicing-recipes-for-weight-loss/.

Our bodies know what we need if we learn to listen to it. Since living in India, I have craved green leaves which must mean I’m low in B vitamins, iron or calcium (not sure which) and have even been known to stir fry cauliflower leaves that are usually discarded just because green leaves are hard to come by. On my recent trip to Kashmir, I came across hak which is grown locally in Srinigar. It’s similar to kale and I couldn’t get enough of it and begged the hotel to serve it to me at every meal, it was so gorgeous. It was sautéed in water along with mustard oil, Kashmiri red chilli, salt and a little local masala, or seasoning. Occasionally a little spicy, it’s deep rich green flavours were just divine!

After attending a healthy eating cooking seminar a few months ago, I discovered green smoothies. Made up of 60% fruit and 40% green leaves, they really are quite delicious and leave you feeling revitalised and full of energy – that’s after you’ve managed to get your head around the fact that the green gunge in the glass is actually something you want to ingest! Spinach is pretty easy to come by here the little organic grocers stocks some beautifully green bunches, leaves not too big. It tastes pretty strong, much more so than the lovely baby leaves you can by in the supermarkets in the UK, so it’s green hard core from the off. Called palak, it’s not traditionally eaten raw here – my maid was horrified to find out I ate uncooked leaves, and surprised to find out I lived to tell the tale!

Green smoothies can be made with any green leaf as it’s base – spinach, celery or beetroot tops even mint. The key is to vary your intake and not have them every day – raw green leaves contain oxalic acid. Consuming large amounts of oxalic acid can be toxic (you would need a lot of greens every day for this to happen). It binds to metals, such as iron, making it unavailable for absorption in to the body. This therefore means that spinach isn’t a great source of iron in the diet, despite what Popeye might say. However, vitamin C enhances iron absorption, so matching spinach with lemon for example counteracts the negative effects of oxalic acid. And green leaves are an amazing source of vitamin B, calcium and magnesium to name a few.

I’ve featured my favourite green smoothie combination, but you can make up whatever you like. Grind the green leaves in the blender first before adding the other ingredients as the cellulose in the cell walls takes some time to break down.

Spinach, watermelon and banana smoothie
Handful of spinach leaves, thoroughly washed
Big chunk of watermelon
2 small ripe bananas or 1 medium
juice of sweet lime
flaxseed powder (if you want an omega 3 shot).
Place the spinach in the blender and blast on full power until the leaves are broken and mushy. Add in the fruit and juice and blast again until everything is incorporated and fluid – this may take up to 2 minutes depending on the speed of your blender. Sprinkle in flaxseed powder if you are using it and whizz again for a moment. Poor into a glass, close your eyes and deceive your brain as you knock it back. I managed to get my son to try it despite his dubious face – he actually admitted it tasted good but preferred his fresh pineapple juice as it looked more normal!


Squid with smoky almond tarator, peppers, freekeh and spinach recipe

If you can’t find freekeh, use wheat berries or kamut.

for the peppers and squid

3 red peppers
olive oil, for brushing
900g (2lb) squid (cleaned weight)
juice of ½ lemon, plus lemon wedges to serve
2 red chillies, deseeded and shredded
2 tbsp chopped coriander leaves

25g (1oz) coarse country bread, crusts removed
4 tbsp milk
50g (1¾oz) blanched almonds
¾ tsp smoked paprika
¼ tsp cayenne pepper
2 garlic cloves
125ml (4fl oz) extra-virgin olive oil (Greek is good for this)
juice of ¾ lemon, or more to taste

200g (7oz) wholegrain freekeh
2 tbsp olive oil
3 tbsp coarsely chopped flat-leaf parsley leaves
juice of 1 lemon
3½ tbsp extra-virgin olive oil
50g (1¾oz) baby spinach

Preheat the oven to 180°C/ 350°F/gas mark 4. Brush the peppers, deseeded and halved, with olive oil, season and cook in a roasting-tin for 35 to 40 minutes, until tender and slightly blistered. I love the charred skin, but remove it if you prefer. Slice into strips once they are cool.

Make the tarator. Soak the bread in the milk for 15 minutes. Purée in a food processor with the almonds, spices, garlic and seasoning, adding the oil and lemon juice as you go. Add 75ml (2¾fl oz) of water and whizz again. It should be thick but not stiff, so add more water if needed. Check the seasoning. You might need more lemon.

Put the freekeh in a saucepan with plenty of water, ½ tsp salt and the regular olive oil. Bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer for 20 to 25 minutes, until tender but with a firmness in the middle. Drain and toss with the parsley, lemon juice and extra-virgin oil, and season. Cover while you cook the squid.

Wash the squid, removing any whitish gunge from inside, and pat dry. If they’re small, leave whole. Otherwise, cut off the wings and put them aside with the tentacles. Cut the bodies down one side to open out. If they are very big, halve lengthwise and score on the inside with a cross-hatch. Put everything in a bowl with olive oil to moisten.

Heat a griddle pan until really hot. Season the squid and cook in batches, pressing down to pick up the griddle marks. It needs only about 20 seconds on each side to turn opaque and golden. As each batch is ready, remove it to a plate and squeeze lemon juice over it. Add the chillies and coriander once it’s all cooked and toss together.

Toss the spinach with the freekeh, top with the squid and peppers and put a dollop of tarator on the side of each plate, serving the rest in a bowl. Serve with wedges of lemon.


Spinach Gunge - Recipes

There is no truth to the myth that the whitish film on baby cut carrots is a chlorine residue from carrot processing.

Myth: The white film noticed occasionally on baby carrots is a chlorine residue from carrot processing that presents a cancer health risk to consumers.

Fact: The white film in question, sometimes referred to as “white blush” or “carrot blush,” is not chlorine, but a thin layer of dehydrated carrot. The film develops when baby carrots are exposed to the atmosphere and the outer layer of carrot becomes dry. Baby carrots, unlike their full-sized counterparts, do not have a protective skin that helps prevent drying. That’s because most baby carrots are made by cutting and shaping large deformed carrots. These are correctly called “baby-cut” carrots.

According to Joe Schwarcz, director of McGill University’s Office for Science and Society, moisture loss from the carrot surface roughens up the carrot surface and causes light to be scattered, resulting in a whitish appearance. The white blush may also appear when abrasion damages cells on the carrot surface, releasing an enzyme that catalyzes the formation of lignin, a natural substance in plants that scatters light to produce a whitish tinge.

Because of their beta carotene content, one-half cup of baby carrots supplies more than a day’s worth of Vitamin A, according to the US Department of Agriculture’s fact sheet on fresh baby carrots. The nutritional value of baby carrots is approximately the same as that of ordinary carrots. Vitamin A helps maintain the health of specialized tissues such as the retina aids in the growth and health of skin and mucous membranes and promotes normal development of the teeth, soft and skeletal tissue. Eating carrots can even enhance night vision.

FDA Recommends Antimicrobial Use in Produce Processing Water

The US Food and Drug Administration (FDA) recommends baby carrots and many types of fresh produce be washed in an antimicrobial water solution during fresh produce processing. The purpose of this requirement is to reduce pathogens on fruits and vegetables that could cause an outbreak of foodborne illness. These germs may originate with soil contact or contamination during handling and processing. According to FDA’s Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, “Chlorine…is commonly added to water at 50-200 parts per million total chlorine, at a pH (a measure of acidity of the water) of 6.0-7.5, for post-harvest treatments of fresh produce, with a contact time of 1-2 minutes.” For reference, chlorinated drinking water contains up to 4 parts per million chlorine. As a final step, processing water is rinsed off produce with plain tap water.

The baby carrot myth has been making the rounds for years. Instead of representing a cancer health hazard, carrot processing with chlorinated water is a health-protective step that helps prevent foodborne outbreaks. According to the Centers for Disease Control and Prevention, each year 48 million people, or one in six Americans, contract foodborne illnesses 128,000 Americans are hospitalized and 3,000 die as a result of unsafe foods. We need to eat fruits and vegetables to stay healthy and antimicrobials like chlorine-based disinfectants help us do that safely. So, eat your carrots and enjoy!

Linda Golodner is President Emeritus of the National Consumers League and Vice Chair of the Water Quality & Health Council.


Seville orange marmalade

Squeeze the oranges and keep theirjuice. Scrape out the pith and pips witha metal spoon, again keeping everything.Juice the lemon, too, then put the lemonshells, orange pith and seeds into asquare of muslin about 30 x 30cm, andtie it with string. Leave the string long –that way you can tie it to your woodenspoon, which will make it easier to liftout later.

Cut each orange shell into 3 petals,then finely shred with a large, sharpknife. Put the peel into a preserving pan,tip in the juices, then sit the bag in thejuice. Pour in 2.4 litres/4 pints cold waterand leave to steep overnight.

Next day, leaving the bag in the pan,bring the liquid to the boil, then simmerfor about 1 hr, or until the peel is soft andtranslucent and the liquid has reduced byone third. Turn off the heat and lift themuslin bag into a large bowl. Leave thebag until it’s cool enough to handle.

While you wait, get your jars ready.Wash 8 x 450g/1lb jars (or the equivalentvolume larger or smaller jars) in hot,soapy water, then leave in a low ovento dry completely. Keep them warm.Alternatively, if you’ve got a dishwasheryou can run the jars and lids thougha hot cycle, then let them dry. Put asaucer in the freezer at this point, too.

Now for the messy bit – I like to don apair of rubber gloves at this point. Holdthe bag over its bowl, and squeeze andpummel it until you’ve extracted everylast drop of juice and gunge through themuslin. This stuff contains the pectin –the crucial ingredient to the perfect set.You can now throw away what’s left inthe bag and wash the muslin, ready tore-use.

Stir the contents of the bowl, plus allthe sugar, into the pan. Stir every sooften over a very gentle heat until thesugar has completely dissolved. Don’tboil before all the sugar has melted.

Slowly bring the pan to the boil. After10 mins boiling, spoon a small blob ofmarmalade onto the cold saucer. Leavefor a few secs, then push the marmaladewith your finger. If it wrinkles, it’s ready.If not, boil for 10 mins more then try again.Even if you have a sugar thermometer(look for 105C or where it says ‘jam’), I’dstill recommend the saucer test. If yoursseems to be taking a while don’t worry,it can take anything from 10 mins to45 mins for marmalade to reach settingpoint, depending on your oranges. Skimoff any scum that comes to the surfacein the meantime.

Once you’ve reached setting point,ladle the marmalade into the warm jarsand seal. A funnel is really handy if youhave one. The marmalade will keep for upto 1 year in a cool, dark place, and forup to a month in the fridge once opened.


About This Article

To make Nickelodeon slime, start by putting 1 cup of cornstarch, 1 cup of water, and 3-5 drops of green food coloring in a sealable plastic bag. Then, shake the bag to combine the ingredients into a green paste. Alternatively, combine 6 large packages of Jell-O, 4 ½ pounds of flour, and 1 gallon of water, and whisk until smooth. Next, add another 4 ½ pounds of flour, then gradually stir in as much water as it takes to get the mixture to run slowly down your spoon. After that, stir in 8 ounces of Johnson’s Baby Shampoo and some green food coloring. To learn how to make Nickelodeon slime that you can eat, scroll down!


Watch the video: Gordon Ramsay Has The Full Cooking In The Desert Experience In India. Gordons Great Escape (October 2021).