Not just A blog about benefits of goji berry
benefits of goji berryThe Cooking of Kerala
Kerala is situated on the South West coast of India right beside Tamil Nadu. The capital is Trivandrum with its bustling harbour lined with fishing nets and home to fishing boats of all shapes and sizes.
Much of the architecture has been influenced by the Chinese who traded along the coast leaving legacy of cooking pots similar to woks, cleavers and pickling jars. As well as the Chinese, the abundance of spices in Kerala attracted the attentions of the early Phoenicians, Syrians, Egyptians, Greeks and Romans all of whom were happy just to trade and return home. Fighting over the territory didn�t begin until the late 15th Century when the British, Dutch, Portuguese and French tried to stake their claims to the spice riches. The British ended up the victors and set up a factory and depot dealing in spices in Tellicherry, a name still associated with good quality pepper.
Black pepper is prolific in Kerala and makes a major contribution to India�s input of one third of the world�s production. Cardamom too is a native here and the warm, damp growing conditions are ideal for ginger and turmeric rhizomes to flourish.
Kerala is famous for its inland waterways including lakes, lagoons, canals and rivers, collectively known as backwaters, bordered by tropical, lush, greenery and paddy fields as well as homes and schools. The backwaters provide a road network along which transport in the form of canoes, grass-thatched rice boats and overloaded water buses ply their trade.
Kerala means �land of the coconuts� and no part of the coconut is wasted - the oil is used for frying and the dressing of hair. The flesh appears in a large number of cooked dishes and the coir which is produced from the husk of the coconut, is used to make floor mats, mattresses and many handicrafts.
Fish is big business here - a lot of prawns are exported to Japan and USA, having first been peeled and sorted by size by an all-woman workforce and frozen. Squid too goes to Japan as well as frogs� legs to France but the majority is eaten locally.
There are many methods of fishing - Chinese fishing nets attached to upright wooden poles catch what is swimming by. The nets are raised and lowered with ropes and the catch extracted. Trawlers fish the deeper waters and, as elsewhere, fill their nets with anything and everything which can�t escape through the mesh.
On some beaches you can buy fresh caught pomfret, tiger prawns, red snapper, crabs and mullet, to name but a few and have it stir-fried at a shack where a quick sauce of garlic and shallots is tossed with turmeric and chilli.
The fishermen eat what they call Boatman�s Curry. It uses meaty fish steaks such as cod, swordfish or salmon, cooked in a thick spice paste (red chillies, cayenne pepper, paprika, ground coriander, turmeric and grated coconut) which is first fried then mixed with tamarind paste, green chillies, ginger, shallots and salt.
Apart from fish, a popular celebration meal is �stew� for especially for Christians at the end of fasting for Lent. Made from boneless lamb shoulder with potatoes and carrots simmered in spicy sauce of cardamom, cinnamom, cloves, curry leaves, ginger green chillies and onion with coconut milk added at the end, it resembles a spicy Irish stew.
Another favourite lamb dish is shoulder meat stewed with fennel, spices, vinegar and toasted coconut chips. The sauce is allowed to dry out so it clings to the meat and the dish is finished with fried mustard seeds, shallots and curry leaves.
Duck and chicken are readily available and vegetable dishes are common as many Hindus are vegetarian. Whatever the vegetable, it will very often be mixed with coconut.
Local boiled red rice is eaten with every meal and sometimes appams which are rice pancakes with a spongy centre. Ginger chutney or yoghurt with pineapple may also be served.
Favourite snacks are paper-thin slices of plantain or banana deep fried in coconut oil - the Keralan equivalent of western potato chips.
Liz Canham:
As well as a love of Asian cooking and travel as you can see in her Asian Food and Cookery and Travellers' Tales websites, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.
Vegetable of the Month Club
We should eat more vegetables. But knowing doesn't translate into doing.
So let's keep it simple. How can we get more of those wonderful veggies into our wonderful bodies?
Adopt a vegetable of the week or month. Experts say it take us that long to form a habit.
Start with an easy vegetable, say the carrot.
Consider the carrot's statistics: Carrots are crunchy like potato chips, but without the salt. And you definitely can't "inhale" an entire bag of carrots like you can with chips because carrots fill you up much sooner! That's a good thing, right?
Next time you're at the grocery store, buy a bag of carrots. Try the bite-size baby ones. No prep time!
When you get home, divide the big bag into smaller, sandwich-size bags and put them in the refrigerator. Take one with you to work each day. Need a snack? Reach for a carrot bag.
Then progress to other veggies--cucumbers, spinach, cauliflower.
Sure, you'll have to get creative with some of them. A little dip goes a long way toward making some vegetables more palatable.
Got a salad shooter? Haul it out, dust it off, and run broccoli, zucchini, and spinach through it. Any vegetable will do. A food processor works, too, just put the appliance in a spot where you can use it easily on a regular basis.
Once you've shredded or julienned your vegetables, add a couple spoonfuls of your favorite dressing and you've got a tasty salad. Throw in some mandarin oranges or a diced apple for a little sweetness and zip. Chopped nuts or sunflower seeds add extra flavor.
Be sure not to go overboard with the salad dressing. A couple spoonfuls should coat all of your vegetables.
Eat a vegetable salad every day for a month and see how good you feel!
Try some shredded veggies in a sandwich and decrease the amount of meat.
Do you need to consume the vegetables in their raw state? No, not at all. Cooking enhances the nutrition of many vegetables, including carrots, and often aids digestion.
So why not cook up a delicious, nutritious pot of vegetable soup. Great news for the culinary-challenged: Making delicious vegetable soup doesn't require "Iron Chef" status. Just add the vegetables of your choice, some seasoning, and water, then let it simmer.
Traditional soup vegetables include onions, carrots, and potatoes, but experiment with different, more exotic varieties.
Put the soup in a crock pot or slow cooker in the morning and come home to a delicious supper.
Add a small amount of beef or chicken for flavor if you prefer, maybe an ounce or two.
Leftovers make a quick, nutritious lunch the day next. Pack in a thermos to take with you and skip the cholesterol burger and fat fries.
Start your own Veggie of the Month Club. It'll be a healthy tradition!
Looking for diet and weight loss tips? Kathy Ferneau has created an excellent resource for information on diets, healthy eating, and exercise. Click here: http://www.lose-weight-diets.com
Organics- Can They Survive?
As we become more aware of the harm most of the processed foods and produce that's sold in most Supermarkets today, the more people are changing their ways and are going the way of Organics. Its been known for years the benefits of Organic Food Whether its Organic Meats, Organic Milk, Organic Produce or Really most anything certified Organic. I am not too sure why it took so long for us to come to this conclusion But are we too late? Will the processed foods and chemically treated produce prevail?
The reason I question this matter is because what it takes for Organic Farmers to Succeed. They say it takes at least two years for a farmer to have his land certified Organic. Then you need acreage or as many of us know as land which any more is getting scarce. And any Farmers who have land are growing corn for Biodiesel, and you know their using chemicals because the more you grow the more money. So that means grow it fast, harvest it then replant and then the land is useless. So most Organic Farms are small these days and the amount they can grow is no where the amount to go around. Plus the price they have to charge to make a living, I don't know how long they can survive. It's already surpassed the lower class and its almost out of range for the middle class. And with not a whole lot of Organic Supermarkets around, i think it will remain mostly underground.
If you go to your local Supermarket you will see what I mean, they have only a couple of areas for Organic Merchandise mainly because of competition with the big Supermarket Chains, the more money you have the more shelf space you get. And with these Government Agencies that watch over the foods we eat and the money the big corporations are throwing at them to over look the harm that their products are doing to us, how can the Organics survive.
But I think we are starting to see a slight shift in the way people are eating with all the recalling going on. With not of enough inspectors these problems will go on. After the problems they had with the pet food, me and my wife have fed our two dogs and two cats nothing but Organic Pet Food. So go out and support your Organic Farmers and if you have to which I know a lot of us have to read the labels on everything you by at the Supermarket and lead the healthiest life you can.
Peace, Love and Happiness!
Michael Robbins is a freelance writer from the east coast with many views on everyday life.http://mydailydose-kidrapido.blogspot.com
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