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Alternative seasonings are becoming very familiar in the kitchens in today’s world. Rows after rows of organic or alternative spices now line the cupboards in our kitchens as compared to the few we grew up with. We had salt and pepper, and maybe some garlic or onion salt. Slowly this changed to garlic powers or onion powders. We learned that the corn cooking oil we used was bad for us, and moved to olive oil and canola oil. We learned to educate ourselves on a daily basis.

Organic kelp granules are a wonderful salt alternative with low sodium and have iodine in it. Low temperature dried and untoasted kelp granules spice up the kitchen dishes in a healthy way with a unique flavor. I like to boil spinach pasta and add it as a flavoring. There is only 45 mg of sodium per ½ tsp that is very good for me also. The main ingredient is organic raw kelp.

Butters are becoming a thing of the past we have all grown up with. High fat content, it possibly contains residues of pesticides along with environmental toxics which both tend to concentrate in the fat. When we walk down the dairy counters at the grocery store, we have many choices available to us. At one time it was a choice between butter and margarine; now neither is totally good for us. Peanut butter is now made from whole peanuts, as compared to the original peanut butter made from sugar and salt. This healthy peanut butter avoids hydrogenated fats, which will add years to our life and our heart can maintain its low blood pressures along with normal pulses.

Red wine vinegarette dressings on salads and honey as sugar are just a few of the changes in the alternatives we have today for our kitchens. The old fashioned meals we ate at our grandmother’s table are gone – what is available are meals with health in mind. Even pancakes made out of wheat is covered with pure maple syrup instead of the sweetened corn Karo syrup we grew up with.

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Many people are firm believers that cow’s milk is the “perfect food” and you will never be able to change their minds. But parents need to educate themselves about milk allergies and lactose intolerances with their children in mind to be forewarned. One main reason why cow’s milk isn’t that great for you is that it was made for cows, not humans. Secondly, if you are not consuming magnesium along with cow milk, you are not benefiting from the calcium. Thirdly, if you consume something with iron in it, your body also cannot uptake calcium at all. So, red meat and a glass of milk, is not a great idea.

The reaction of the immune system to milk proteins and milk products is a milk allergy. These are signs and symptoms that will appear while the child is an infant. This affects the digestive system along with skin and airways. Milk allergies can be life threatening to infants if not recognized and something done about it. Infants who develop milk allergies are usually put on soy milk by the family doctor.

Lactose intolerance shows up a couple of years later and is caused by the body not being able to break down the milk sugar lactose. This affects the digestion only, and causes symptoms such as bloating, gas and loose bowels. This occurs only after drinking milk or eating dairy products. This is not a serious intolerance and many people can still drink milk or dairy products in small amounts and not really feel any symptoms.

If a child or adult is found to be milk-allergic, it is best to know that not all “milk-free” labels are misleading, and they still can have milk protein in it. Some of the soy cheeses that are labeled as milk free can still have some milk in it, so read the labels very carefully.

Many nondairy foods can be substituted for milk or milk products. Be aware, however, that just because a food is labeled “nondairy,” it does not necessarily mean that it is milk free. Even a “milk-free” label can be misleading. For example, some soy cheeses claim to be milk free but may still contain milk protein. That’s why it’s always important to read all food labels when you have a milk-allergic child.

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Drinking a daily vitamin packed drink of your choice that includes romaine lettuce, celery, stalks kale, apples, lemon, and fresh ginger (or make your own drink)

To eat healthy we need to eat daily one pound of raw vegetables for each 50 pounds of body weight. By juicing this amount, it is very easy to get 50% of your body weight’s requirement of raw vegetables. Raw food is important to our body because when it is consumed, it does not raise our white blood cells like cooked food does. It did not change when raw foods or low temperature cooked foods were consumed.

Health juices are not a new thing over history. Limejuice cured scurvy in the16th century, saving thousands of sailor’s lives. But our generation has only recently discovered the nutritional and biochemical properties of fruit and vegetable fresh juices. Juicing is the cheapest and most economical method to maintain the health of the individual in our time today. It was discovered that the best time to take a juice drink is in the morning and during the evening.

Freshly squeezed juices from vegetables and fruit contain more vitamins and minerals, along with enzymes, than any canned or fresh juice. When making your juice, always include a dark leafy vegetable such as spinach, broccoli, cabbage, or beet tops. It was discovered that the best time to take a juice drink is in the morning and during the evening. Within ten minutes after consuming the drink they are absorbed into the bloodstream. This is an advantage to drinking freshly juiced vegetables as compared to eating fresh vegetables and fruit. Eating solid foods take several hours to digest, while a fresh fruit or vegetable drink is absorbed quickly into the system. The fiber is lost due to the juicing process but a higher amount of nutrients goes into the body and its system.

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Why you should only take sips of water during mealtime? Large glasses of water impedes the digestive process by diluting the gatric juices.

Taking several sips of water at a mealtime as compared to drinking a couple of large glasses per meal seems to be a personal preference unless there is a medical reason or a weight loss is desired. Several sources say that at the present time there is no proof at all that water aids in the digestion process. There is enough water in the fruits and vegetables to supply this.

But what I noticed is that an excessive amount of water consumed at a meal dilutes stomach acid concentration. This is very necessary for food breakdown of protein and other nutrients. I also noticed that the body couldn’t handle large amounts of water at one time because most water at a meal usually has ice in it. If water is drunk lukewarm or at room temperature, it will not interfere with the body’s temperature as much as ice water does. If a person has a medical condition like a hiatus hernia, too much water at a meal will trigger it.

Water drank between meals, not during meals, is the most important time for its consumption regarding health issues. To remove toxins and waste products from the body, water is needed for the flow of their elimination. It also is important for the circulation of our body’s fluids and temperature regulation.

In 1910, a study was done on a young man who drank 3 liters of water with his meals for five days in a row. The findings showed: an increase in body weight of two pounds in the five days; increased amount of excretion of urinary nitrogen; increased output of ammonia, due to an increased output of gastric juice; decreased excretion of feces and of fecal nitrogen; and a decrease in the quantity of bacteria excreted daily.

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For excellent food therapy, calcium derived from dairy products, leafy greens, some nuts, and any calcium-fortified products are much better than through supplements. If the body assimilates more than the needed intake of calcium, it will flush out what it doesn’t need. Calcium is important for building bones but organic calcium does the job better than the inorganic calcium does in the form of supplements. A juice made from fresh green leafy vegetables and fruits maximize this intake of calcium. The chlorophyll that is found in green plants and vegetables contains magnesium, which is very important in the “uptake” of calcium. Elaine Bruce, experienced naturopath, homeopathic and director of the UK Centre for Living Foods, said, “The chemical composition of chlorophyll and blood is very similar which further facilitates this uptake.”

All vitamins and minerals work together as a unit. A synergistic combination of two or more vitamins is used together to form a stronger unison. But this type of unisons can work against each other. When we take antibiotics for infections and illnesses, we reduce greatly the Vitamin C absorption within the body, which protects against infection itself. The National Institutes of Health recommend the dosage of calcium per day as 1,000 to 1,500 mg. If calcium carbonate is taken instead of calcium, it contains only 40% calcium; a 1,500 mg tablet of it provides only 600 mg of calcium.

Cow’s milk is not as good for the body as we have been led to believe. Its protein content is extremely high and creates acidic residue. By continuing large amounts of milk, or acidic food consumption, a loss of alkaline minerals will develop from the bones. By losing these minerals, bones will become weak and prone to fractures.

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The advances of technology is that video games can help you do things you can normally couldn’t do. Take for example the popular game Sims. You can make your own character and interact with the other people in the Sims community.

Therefore, it’s no surprise that there are online cooking games for every chefs enjoyment. If you are taking a break from the kitchen, you can sit in front of your PC and cook away.

Online cooking games are available to people interested in the culinary arts, no matter how old they are. The targeted audience of online cooking games range from kids to teens to adults. There’s a game out there for everyone.

One of the most popular online cooking games is Cake Mania. This game requires the player to concoct the cakes that are ordered by his customers. He is given time to finish baking the cake or else the customer won’t pay him for his hard work. If that happens, then he loses profit.

As the game progresses, more and more customers place their orders and the player has to multi-task in baking all the cakes at the same time.

Then there is Diner Dash. It may not be cooking per se but it allows the player to experience what it’s like running a diner. This includes the player taking the orders of his customers and rushing to the counter to get their order in the pan or in the oven.

Like Cake Mania, the better the player improves in playing the game, the harder it gets because more and more customers come into the restaurant. Problem arise when there aren’t enough seats for the patrons. Therefore, the player must learn how to maximize his time in taking the orders and serving their food the minute it has been prepared.

For kids, there are online jigsaw puzzles of foods such as hamburgers and pasta which they are required to complete. There are also online cooking crosswords for the expert chefs because the questions include ingredients of a masterpiece.

It can also be as simple as an online Fortune Cookie wherein with just one click of his mouse, the player can say if his Fortune is either applicable to his real life or not. There are also spot the differences games which allow players of any age to test their vision.

Whoever said you could only have fun in the kitchen?

Vegetarian Cooking For Everyone
Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

From FMC Catering to our valued customers and readers:

When you regularly watch Ugly Betty, you will notice that Betty’s father Ignacio is always in the kitchen, concocting Mexican dishes. The Mexicans are known for their love of food. There are a lot of Mexican restaurants in the United States. Clearly, their culinary tastes have reached the border.

1. Molcjate is a mortar that is used in grinding chilies for salsa. It comes in various shapes.

2. Comal is a round and flat skillet that is used in order to blister the chilies which are perfect for making tortillas.

3. Masa is made from corn kernels that are dried and grinded, then mixed with water. It’s a thick dough that is flattened to make patties for the tortillas. These are stuffed with spices, fruits and meat to make tamales.

4. Chiles are the secret ingredient in most Mexican cooking. Mexican foods are often spicy simply because of the chilies. There are 60 kinds of chile peppers. They range from mild to very hot.

5. Jalapenos are the most popular of all Mexican chilies because they are widely used. Usually, Mexican tables contain small bowls of jalapenos which are flavored with escabeche, onions and carrots.

6. Salsa is the most basic dish and is often served as an appetizer. It is accompanied with chips and eggs serving as a prelude to the main course. Salsas are made from either fresh or cooked vegetables. Ask any Mexican chef and he has his own way of making salsa. Just like our palms, no two salsas are ever the same. The basic ingredients of salsa are chilies, onions, tomatoes and cilantro.

7. Tomatillos may look like green tomatoes. They are related to one another. These are used in sauces specifically the salsa verde and the green sauces.

8. Anchiote is a red paste that is from annatto seeds, lime juice, spices and vinegar. It is used on fish, pork and chicken.

9. Ceviche is from raw fish that is marinated till it is cooked and flavored with lime juice. It is served with saltine crackers or chips.

10. Avocados are healthy fruits often used in making guacamole. These are also sliced and served as the garnish to most Mexican meals. The avocadoes must be slightly soft.

11. Cilantro
It is also called coriander. It is a herb which jazzes up the salsa. It has a green color and often enhances most Mexican dishes.

12. Carnitas is made from pork that is simmered deep in fruit juices. These are sometimes baked or fried. They are served as tacos or burritos.

Art of Mexican Cooking
An excellent collection of traditional Mexican recipes.

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Mediterranean Diet Cookbook

Some people read up on it but it is still hard to understand much less define it. Fully getting the whole point of the Mediterranean Diet and its Nutrition isn’t an easy task because of the geography. There are a lot of countries bordering the Mediterranean Basin. That being said, the diets from these peoples traditions continue to hold true to this day. Countries such as Southern Italy and Greece have been extensively studied because of their diet for years.

This is because there is a high expectancy of long life and a low incidence of chronic diseases connected with the popular eating of traditional Mediterranean foods. This Mediterranean diet is deemed to be healthy because of its 40% total calories, as opposed to fat. However the incidence of cardiovascular diseases decreased in the region.

Olive oil is a source of antioxidants. Because they eat fish only a couple of times each week, the amount of Omega 3 fatty acids in the diet of the Mediterranean people is an advantage to their healthy lifestyle. This is something that developed societies don’t have.

They also sparingly eat read meat so this boosts their energy levels. Consensus has shown that the Mediterranean Diet is deemed to be healthier than any of the American or North European diets out there simply because the former includes grains in their diet. These are fruits, vegetables, pasta, nuts, legumes and olive oil. All these are consumed on a regular basis.

The key elements of a Mediterranean diet are:
1. Olive oil because it is a necessary source of monounsaturated fat.
2. Dairy products like poultry and fish are consumed in moderate amounts.
3. Little red meat is allowed.
4. Eggs are eaten up to four times in a week.
5. Wine is taken in moderate amounts.

Most Americans wonder whether the Mediterranean diet is in accordance with the dietary recommendations of the American Heart Association. Well, this diet is similar to the dietary recommendations but not all guidelines are followed. Generally, the Mediterranean diet contains a high percentage of calories compared to fat and since the United States is concerned with the growing occurrence of obesity with Americans, then this seems to be the best option.

It is important to note that those who do follow the Mediterranean diets consume less saturated fat than the average American diet.

From FMC Catering to our valued customers and readers:

If you have to eat healthy but don’t have the time to prepare what you must eat, then you have to maximize, right? You need to meet the required dietary amount of fruits, vegetables, dairy, grains and proteins despite your busy schedule in order to maintain your health.

Stovetop Smoker

Therefore, you should try low-fat cooking regimens to spice up your eating lifestyle and to keep you motivated in eating healthy. Here are some of them.

1. Salmon has Omega 3
Salmon may not be the leanest fish but it does give you the required amount of Omega 3 that you need. It has garlic and olive oil; which are two of the powerhouses of nutrition.

2. Making the most out of chicken breast
If you’re getting sick and tired of always having to eat chicken breasts (because it has the lowest fat content), you can cook it in different ways for variety. You can cook it with pasta and broccoli, with pineapple or make chicken soup.

3. Your vegetables as a work of art
If you’re not craving microwaved broccoli or sautéd vegetables with chicken broth. You can also microwave sweet potatoes instead of broccoli. If you want additional flavor, you can drizzle it with honey.

4. Spicing up the fruits
You can mix blueberries and strawberries with low-fat cottage cheese for a snack. It may be light but it’s filling because of the healthy nutrients you’re getting. You can sauté sliced nectarines or peaches and drop a pinch of cinnamon or vanilla on them. You can also broil baked bananas and flavor them with some cinnamon.

5. Lowering the fat content
In place of oil, use cooking sprays. A light mist is enough to keep the food from sticking. Get the brands that have canola oil or olive oil. There are some brands offering flavors for the food.

6. Remove the skin from poultry and trim the fat from the meat. Do this before refrigerating them so you won’t forget. It also saves you time when you want to cook.

7. It helps to have a bottle of water near you. A giant sports bottle will do the trick. Fill it up every morning and toss some ice cubes in it and you’re good for the day. Water will help your digestion and will also keep your skin clear. Drinking the required 8 to 10 glasses of water is the best thing you can do for your body.

From FMC Catering to our valued customers and readers:

No man is an island but a child must learn how to cook eventually. Some parents are already teaching their children how to cook. As a parent, it is your responsibility to ensure your children’s safety while cooking.

The most dangerous things in the kitchen are fires and knives. Both have to be double checked time and time again.

Rosle Safety Can Opener

When children are cooking, there will be accidents. There must be a first aid kit in the kitchen. It would be helpful to take classes from the American Red Cross. They will teach you and your children the valuable things you need to know.

1. Tell your kids to keep their eyes on the electrical outlets in the kitchen. Holding these can electrocute them. It could also burn your house down if the loose wirings spark and catch fire.

2. Be wary of all the electrical cords. Always check for cuts or breaks. Repair the damages you find.

3. Don’t use multiple plugs because this could overload the circuits. Extension cords mustn’t be overloaded as well. It is always a good idea to have a professional check your wiring.

4. Tell your children not to use electric appliances near the sink or other water utilities. If the appliances fall in, they could electrocute them. If you must have a wall socket in the sink area, then make sure that it has a grounded socket.

5. Glass utensils near the fire can go off like they were grenades. Take for example, a casserole dish near a burner left turned on could explode. You’d be lucky if no one was standing near it when it happened.

6. When cooking, you should advise your children of the possible hazards specifically involving the spread of boiling liquids. Don’t put hot glass dishes on wet or cold surfaces.

7. Regarding knives, when chopping or peeling, make sure that the child holds the knife properly. Advise him to take his time because if he does it haphazardly, he might end up scraping the skin off his fingers instead.

Cooking is fun. The child just has to know the safety tips especially those involving fire and knives. Soon enough, he will be the master of his own kitchen.