We all know that bread is pretty versatile. We can use it to make toast. It’s great for sandwiches. We even turn it into croutons. Bread has even more versatility than that, though, especially when it comes to freshening other foods.

We’ve all had a cake on a special occasion. What happens when the whole cake isn’t finished, though? Well, usually, we put it away only to find, when we get it out again, that the exposed cake sides are dried out and stale.

There’s a simple way to fix that. Just poke toothpicks through a slice of bread and poke it into the exposed side (or sides) of the cake so that the bread acts as a cover over the exposed area. The next time you take the cake out, take the bread off and your cake will be moist and fresh.

You can also freshen up marshmallows with bread. If your marshmallows are dry and stale, put them in a bag that can be sealed air tight. Put a slice of bread in with them and seal it up. Come back in a day or two and they’ll be good as new again. You can also use that trick to loosen up brown sugar that has gotten clumpy and dry.

Finally, we all love chocolate chip cookies. Most of us agree that they’re best fresh out of the oven because they’re moist and chewy that way. After a day or so, they tend to dry out. It doesn’t have to be that way, though. Putting a slice of bread in the container with them can keep them fresher for several days, so that the whole family can continue to enjoy them.

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Health buffs have rediscovered an age-old secret that originated from the Caucasus region: kefir. Kefir, which is best enjoyed as milk kefir, is usually cultured with goat, sheep, or cow’s milk. People from the olden days used to treat their kefir grains as their most prized possessions. They usually keep their grains in canvas sacks to let it ferment and reproduce.

Through the years, many have believed that kefir prevents many diseases including cancers, skin problems, to even digestive disorders. As modern man continues to discover the growing health benefits of kefir, they are also discovering ways to enjoy their kefir. Some have discovered water kefir, which is kefir cultured with juice or sugar water and even kefir cheese which takes quite a while to make. However, milk kefir is still the best way to enjoy kefir as it is also the most traditional recipe.

So if you want to try out milk kefir, you can start making it at home. You can buy kefir grains or milk kefir starters from your nearest health store. If you just want to try out drinking kefir, you may buy the kefir starter. The kefir starter lasts for around seven to eight cycles. You just have to add milk (preferably raw or pasteurized) and you can start enjoying your kefir drink.

However, if you want to enjoy your milk kefir for as long as you like, you should probably buy a batch of kefir grains. Most people go for kefir grains because it is the real thing unlike the starter which is believed to be less healthy because of it has already been processed. Also, getting the kefir grains would be more economical because you only need a single batch for all your kefir needs.

Here’s how to make milk kefir: First, find a jar where you can leave your kefir grains or starter to ferment. Next, add the fresh milk. There is no need to boil the milk. Most people prefer raw milk but you may also try pasteurized milk. In the olden times, people even use buffalo and camel milk so you may try all kinds. After this, cover the jar. Preferably, you may cover the jar with a clean cloth. Just don’t seal the lid because the milk kefir needs air for it to ferment. The microorganisms in the jar need some oxygen to reproduce.

The jar should be kept in room temperature and away from direct sunlight. The ideal waiting time for your kefir would be for 1-3 days. However, if you want mild-tasting kefir, it only takes about a half day. After a whole day, the product would taste a little sharp but after two days, it would already taste zesty.

If you’re going with the starter, you can wait for about 18-24 hours tops. Be careful not to overculture your milk kefir because it becomes curdy and sourer as time goes. The fermentation process goes on so you better be careful not too leave your kefir for too long because it will not taste as good. However, during summertime, kefir ferments faster so you have to observe it cautiously.

When you like to consume your kefir, you can now separate the milk kefir from the actual kefir grains. Pour out the mixture using a strainer. This way, you can still preserve your grains for the next batch. After this process, you may now enjoy your milk kefir drink. For a refreshing drink, you may refrigerate it. And for a hearty snack, you may add fruits or nuts.

With the grains left from the last cycle, you may immediately start another kefir cycle. You may also mix the kefir grains while the cycle is ongoing but sometimes, it disrupts the whole probiotic process so I suggest you to avoid disrupting the reproduction of good bacteria by just leaving your kefir grains to ferment in the jar. Kefir is a living food so instead of losing grains, you are actually growing more for yourself. This is the upside to making kefir with grains-you only need a single batch and it continues to multiply. However, if you’re using a starter, your milk kefir runs out after around eight cycles.

Kefir products are actually more nutritious than yogurt and could be also made into a smoothie which kids will surely love. Also, kefir is good for pregnant and nursing women because of its nutritious components that would be enhanced by the calcium content from milk. This kefir health drink variation would be beneficial to everyone even for the elderly people with growing health problems. Also, if you want to restrain yourself from drinking artificial beverages, you may do so by making milk kefir the substitute. Especially for people who can’t live without caffeine or soda, kefir is the healthy substitute. Kefir is a natural energy-booster and it stimulates your brain. It also doesn’t have any side effects so you are safe from crashing sugar levels and irritability. Including milk kefir in your daily diet boosts your immune system and restores the natural cycle of your body’s whole system.

Soda is a refreshing beverage, especially on a hot day. It tastes great and it can even perk you up a bit when you’re tired. There are a lot of stranger uses for soda, though. Here are some to try.

First of all, you can use soda on your car windshield. Not only does it work as a quick way to clean the windshield if you’re in a rush, but it can be extra helpful in the winter. That’s because it can actually thaw out your windshield. Just pour some on and watch the ice melt away. Of course, it helps if your soda is room temperature, not refrigerated.

Also, if you’re a fan of “going green” you might have a compost heap. If you do, try pouring some soda on it. Microorganisms love to feed on it, speeding up the compost process. Also, the acids in the soda help to break things down faster.

Another thing you can use soda for is stripping paint off of furniture. Be careful, though. The furniture in question needs to be metal for it to work properly. All you have to do is saturate a cloth with soda and lay it on the painted area. Keep re-soaking it. It could take anywhere from a few hours to a few days to work. Don’t do it on wood or other surfaces, as you could ruin the furniture.

Another neat trick is if you work in a restaurant or if you fish a lot, you can put soda in the washer when you do the laundry. It will suck out odors. It’s especially good at removing the smell of fish.

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Everyone likes to eat and when the food is fresh and freshly prepared in front of your eyes and you can smell it cooking when the bell rings it is time to eat. What else can cooking do for you? Chefs in general have learned a talent with cooking food and also have a way of working with others. There will always be more than one person in a kitchen at the restaurant. If they were not able to work with others then they obviously have picked the wrong career or would need to find a way to work alone.

They work in teams so it natural that they might offer team building cooking classes. It would be fun to learn to work together and not on a work project but on a fun project called “lunch”. Cooking classes have been known to be great stress relievers because cooking can be calming. If you were in a team it would not work if people were raising their voices or trying to take over tasks because then things would not get completed and the food would not be cooked properly at the same time. It would become frustrating and defeat the purpose of the event.

One other advantage of a cooking class is at the end you are able to eat what you make and you can reproduce it. It gives you satisfaction to learn and it may be something you enjoy without knowing it. Cooking classes for a team building event is a nice way to build moral between management and subordinates as they work together toward a common goal. No one is in charge except for the chef. They have a big job, they teach, train, entertainment and keep things on track too. The one main goal in the end though is to show you that you can work as a team.

Cooking classes may also be something to share with a spouse or child, they offer several classes in the community and maybe if you attended an event it may be something to consider pursuing with that person. It could be considered your quality time and it would be a time that no one gets upset and it would be fun.

There are three types of balsamic vinegar, authentic artisan balsamic vinegar (Aceto Balsamico Tradizionale), commercial grade balsamic vinegar and Condimento grade products which are usually a mix of the traditional and commercial balsamic products. However, only two consortia produce true traditional balsamic vinegar: Modena, which is located on the south side of the Po Valley and Reggio Emila which is in the Emilia-Romagna region of northern Italy. The term ‘balsamic’ is quite widespread among the general public and there is still an insufficient number of people who don’t know the difference between the products ‘balsamic’ and ‘traditional balsamic’.

The process of making the vinegar begins with gently crushing wine grapes and concentrating their juice over an open flame. This is then fermented twice to create the smooth and subtle sour taste. The liquid is then transferred into wooden barrels which is where the vinegar is actually made. As the volume evaporates and decreases, the maturing liquor is then moved to smaller barrels, where each barrel has its own special blend of aromatic flavouring woods.

The production of the vinegar will tell the story of true traditional differentiation. Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio are the best examples of artisan style vinegar. These are true balsamics made in the traditional fashion in Modena and Reggio, with the method of production dating back over 1000 years ago. According to the Italian mandate, only this variety can be classed as ‘traditional’ balsamic vinegar.

There are very few cases, like with traditional balsamic vinegar, where its history is actually the product. The earliest ancient writings which mention the vinegar date back to the year 1046, when the Emperor of Germany, Henry II, travelled to Rome for the coronation stopping in Piacenca. From there he wrote to Boniface, Marquis of Tuscany and father of the famous Countess Matilde of Canossa, asking for a gift of special vinegar which he heard “flows in the most perfect manner”.

Traditional balsamic can be aged in barrels for as many as 75 years and has a smooth and almost honey-like taste and is less acidic and sweeter than commercial balsamic vinegar. It is a purplish brown colour and has a think and syrupy consistency. Both Modena and Emilia Romagana have consortiums that certify the quality and production of the balsamic vinegar, stamping it with a grade which indicates the length of time that it had been matured.

While this vinegar was used in olden times for medicinal purposes, today its consumption is linked far more tightly to quality cooking and to the enrichment of highly prestigious dishes. Traditional balsamic vinegar can be used neat to dress salads, to accompany antipasti dishes or it can be used in cooking to liven up mayonnaise, sauces and pastes. It greatly complements red meats, game or white meats. However, it should only be added to cooked food at the end of cooking, otherwise it loses its significant aroma. True foodies can actually recognise the individual characteristics of traditional balsamic, according to the ageing process and the type of wood in which it has been kept in over the years.

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When it comes to eating I have two weaknesses. The first is that I love sweets. The second is that I crave salty things as well. In today’s society, where emphasis is placed on eating natural and whole foods, my choices may not be politically correct. But what can I do? I am a prisoner of my passions.

If you’re like me, you may occasionally have an insatiable urge to snack on something wonderfully sweet, like white chocolate. If at the same time, you also have a craving for something salty as well, like pretzels, have I got a treat for you! The most delectable delight in the whole world is Funky Chunky Peanut Butter Pretzels. Let me describe them for you.

For starters the pretzels are thick and crunchy. And just on their own they make a great snack. But Funky Chunky has gone a step further…The pretzels are then drizzled with creamy peanut butter and laced with smooth caramel. Next they are drenched with dark, milk and white chocolate. Now you may think that the process ends here…but there’s more. For the final touch, the pretzels are sprinkled with a generous dosing of fresh roasted chopped peanuts. Pardon me, but my mouth waters just visualizing the process.

So imagine, if you will, the blend of creamy and crunchy, sweet and salty, all coming together at once. The culinary experience is beyond words.These pretzels create an incredibly chewy, chunky, peanut-buttery sensation on your taste buds. The memory will last forever.

Peanut butter pretzels make a terrific gift – for family, friends, or clients.And don’t forget to treat yourself to a little self-indulgence. You deserve your own peanut butter pretzel canister as well. These peanut butter pretzels are amazing. But don’t take my word for it… Try some Funky Chunky Peanut Butter Pretzels for yourself.

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Raw honey is another food on the long list of raw foods that has been proven to be better for you than what is typically available in the grocery store. We have known for years that when you boil vegetables that they loose some of their nutritional value. The same is true for honey. Honey contains tons of vitamins and minerals as well as several byproducts including, bee propolis, royal jelly, bee pollen and wax. Honey also has the distinction of having antiseptic and antibacterial qualities innate in them. When it is heated and strained, (as most honeys are at your local markets) you loose not only those added nutrients but also the antibiotic characteristics. Basically it is stripped of much of the healthy benefits that give it it’s wonderful reputation.

The vitamins that are found in honey include B6, thiamine, riboflavin, niacin, and some amino acids. There are also several minerals including copper, calcium, iron, magnesium, manganese, phosphorus, sodium, potassium, and zinc.

When you consume raw honey vs. strained, heated or blended honey, you give your body a shot of all of these great vitamins and minerals as well as a quick jolt of energy. Raw honey has carbs that can increase energy and strength as well as increase your endurance. It is also been known to reduce muscle fatigue. Honey is the oldest most natural energy drink on the planet and it’s good for you too!

So what is so special about raw honey. It is the worlds oldest super food that not only can provide you with tons on health benefits, too many to mention here, and it tastes good too. Make it a habit to spread some honey on your morning toast, use it in your tea or even substitute it for sugar. However you choose to incorporate honey in your life you will reap the benefits of this truly splendid gift from our friendly neighborhood bees, just make sure it’s raw honey.

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We have have been inundated lately with the green tea movement guaranteed to help you drop those extra pounds, give you more energy and increase your metabolism. It is sold everywhere and is promised to revolutionize your life. We have been through the blueberry and cranberry phase which were poured into every drink imaginable. I have noticed lately that it is pomegranate juice now, everything has pomegranate juice in it; cranberry, apple, orange and even green tea pomegranate juice. It is in granola bars, chocolate and even gum.

These phases come and go with a new one in its wake. Mangosteen juice has hit the market. It is from a tropical evergreen tree originated in Indonesia. The rind is a deep reddish purple and makes beautiful juice. It has properties that make it extremely desirable; nutrient dense, strong antioxidant, potential for lowering diseases, appealing taste and appearance and of course weight lose potential. It is a beautiful and interesting fruit.

It is rumored that Queen Victoria offered 100 pounds to any one that could deliver her a fresh mangosteen. As it is a tropical fruit and this would have been very difficult in her day. All these fruits do have wonderful potential for health, probably won’t cure cancer, but who knows it would certainly be a blessed relief from chemotherapy. The richer the color of fruits and veggies, the more antioxidants and more nutrients. I love to see what is next and what they do with it. Go ahead and drink your mangosteen juice but don’t forget your pomegranate and blueberry juice as well.

Article Source: http://EzineArticles.com/?expert=Ryan_Coisson

You can give your kids what they like to eat, yummy foods that are delicious and healthy. Teaching a child to eat healthy from the start will avoid a lot of problems later on as the child grows. Overweight children tend to have medical issues involving the heart and blood pressure and then there is the psychological factor as well, overweight children get bullied and mocked. You can prevent all of this as a parent by making sure your child eats the right kinds of nutritious food and leads an active life.

Parents can develop healthy eating patterns in children by being innovative and making use of some very healthy kid friendly recipes that use vegetables and proteins in combinations that provide for lower calorie, vitamin and mineral rich foods will teach a child to eat right and enjoy it. Whole grains are full of proteins but need to be served up as appealing fare to get children to eat the food and calcium rich foods are a must for the child’s bone development.

Busy work schedules and microwavable food have seriously affected the growing child’s overall growth and development, because bad eating habits make for nutrition less food. Parents tend to think that as the child grows these deficiencies can be made up for but that it is absolutely the wrong thinking. Right nutrition goes a very long way in making for a healthy child and the positive effects carry on into adulthood, helping defend against medical illnesses.

Children who are raised on nutritious foods adapt quickly to the food and don’t have any problem with eating it, but it is important to start them off right from the word go. Potato crisps are yummy but not nutritious, while fruit is tasty and good for a child. While it is true that it is far easier to whiz through the market picking up snacks and other munchies, it is well worth the time invested in shopping for healthy fruits and vegetables. Buy more fish, which is full of omega 3 fatty acids that are excellent for the body. Always check the child’s food pyramid for your food options and try as far as possible to stick to it.

Make sure your healthy kid friendly recipes include generous helpings of the daily recommended allowances of vitamins and minerals. You can get the vitamins and minerals chart to help you closely adhere to the necessary daily intake and make sure the food groups you buy cover all of them. Children who eat healthy, nutritious food seldom need vitamin supplements. Your pediatrician can help you make informed decisions about the food you give your child. Calcium, iron, zinc and fluoride, and vitamins A, C, D and K should be included in healthy does in the foods you feed your child.

There are several good books that you can buy, which provide healthy kid friendly recipes to help feed your child favorite foods that are healthy alternatives to high calorie diets.

Article Source: http://EzineArticles.com/?expert=Galen_Toh

When I was growing up, I often wondered about the vast difference in flavor between different cinnamon based products. Now I know why.

They aren’t from the same tree.

Oh, the trees are very closely related, and many people probably haven’t noticed the difference. The substance sold as powdered and stick cinnamon most often comes from the cassia tree, not the cinnamon tree. It’s also important to note that there are many varieties of cinnamon tree.

Real cinnamon comes from Ceylon. The rest comes from other parts of China and Southeast Asia. There are two reasons cassia is more common. First of all, it is more common than its relative. Second, it is usually stronger in flavor.

People who are diabetic should use caution with both forms of the herb. It can have a marked affect on blood sugar. In fact, three major clinical trials have been done using the bark to lower blood sugar levels. All three studies indicate it can be useful for that purpose. Please discuss these findings with your doctor before starting supplements.

There is another imposter likely hiding in your spice rack. While celery seed is precisely that, celery leaves do not come from the celery plant. (Which explains why they do not have the same flavor.) The leaves of lovage are used.

Fortunately, lovage is similar in flavor and action to celery. There are a few things to know about both lovage and celery. Parts of the plants can cause photosensitivity. In celery, it is primarily the seeds, where in lovage it can be both the leaves and the roots.

Herbalists have been using spices found in many kitchens for years. These remedies can also help you, if used properly.

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