Please do not try to attempt this unless you’re highly skilled
You don’t have to be a zombie to appreciate the nutritional value of brains. Stick to the bovine variety of grey matter and you’ll take in healthy nutrients like iron and docosahexaenoic acid (DHA), an Omega-3 fatty acid. Four ounces of beef brain provide about one-fifth of the daily-recommended amount of protein for an average 150-pound person DHA can reduce the risk of cardiovascular disease.
Fox News sent Dr. Manny Alvarez and Chris Kilham, also known as the Medicine Hunter, on a quest to find bizarre but healthy foods. Blowfish sperm was among their discoveries. According to the chefs at a Japanese restaurant, blowfish sperm contains zinc and DHA, which is considered a brain booster.
Beer lovers may be excited to learn that a byproduct of the brewing process offers some surprising health benefits. Yeast extract is mixed with sodium chloride to create Marmite. Although the quality of the taste is debatable, there’s no doubt that it offers health benefits. Marmite contains high levels of the B3 vitamin, which produces a white blood cell that boosts the immune system.
Many Americans prefer their catfish battered and fried. Instead of frying up a whole filet, go for the catfish nuggets instead. Catfish nuggets are cut from the filet and often found in the seafood section. They’re high in protein, low in calories, and provide healthy Omega-3 fatty acids and vitamin B12.
If you’ve ever told someone that they eat like a bird, you’re paying them a compliment. Millet is a type of grain that is used as a main ingredient in packaged bird food.
The next time you’re pulling weeds out of your garden, throw the dandelions in the good pile with your harvested vegetables.Dandelion greens are surprisingly healthy thanks to the high levels of folate, magnesium, copper, and phosphorus. Dandelion greens also contain vitamins like A, C, E, K, and B6.
Enoki mushrooms may look like a weird plant found in a video game but they’re very real and very healthy. Some studies have linked them to a reduced risk for cancer. They are high in antioxidants and contain little to no cholesterol. Enoki mushrooms have also been used for development of cancer immunotherapy and vaccines.
Romanesco is a close relative of cauliflower but resembles some kind of fractal pattern that you might see under a microscope. In spite of its unusual appearance, romanesco provides numerous health benefits. This bizarre vegetable is rich in vitamins C and K and carotenoids. It’s also a great source of dietary fiber.
Blood pudding, a type of blood sausage, is a common dish served in England and Ireland and the name is an accurate description of its contents. Also known as black pudding, blood pudding is made from oatmeal and pork blood. It is high in iron, which can reduce anemia and help treat chronic illnesses such as type 2 diabetes and arthritis.
The hemp plant has numerous uses, one of which is hemp milk made from the seeds of the hemp plant. The seeds are ground and soaked in water. The beverage contains high levels of essential fatty acids as well as nutrients such as potassium, calcium, fiber, iron, and magnesium. Its high protein content makes it a popular choice for vegans.
CrossFitters often revel in the fact that our workouts have bloodied our hands. “We’re such badasses! We’re SO hardcore!” But let’s call a spade a spade: IT IS NOT “COOL” TO HAVE CHUNKS OF OUR SKIN RIPPED FROM OUR HANDS.
Flayed skin is not a badge of bad-assery. It does not mean that you are tougher or better at working out. And it most definitely does not mean that CrossFit, lifting and/or gymnastics should be avoided because of the possibility that the skin on your hands might get torn.
All it means is that:
Torn skin is painful and annoying, and may put you out of commission for a spell. And THAT is unequivocally un-hardcore.
My first encounter with shredded hands occurred shortly after starting CrossFit, back when the roughest activity my hands saw was an occasional difficult-to-open jar of spaghetti sauce. And my latest (and greatest) rip was during yesterday’s Mary WOD, after neglecting proper hand care for weeks. Over the past year, I’ve experienced minor tears and major ones. In this post, I’m going to discuss what I could (and should) have done to prevent bloody hand, and what treatment options are available to those of us unfortunate enough to gash open our hands doing high-rep pull-ups, kettlebell snatches and the like.
Those who are new to gymnastics, weightlifting or CrossFit in general often start with soft, callus-free hands. Ideally, to reduce the likelihood of hand tears, beginners should try to gradually build up calluses (through — what else? — handling bars) to the point where the skin on their palms and fingers are tough and thick — but smooth. Once some skin-thickening is achieved, the goal is to keep any calluses filed down. The goal is have a consistent, smooth palm surface, without noticeable ridges or fluctuating thicknesses of skin. A raised, rough callus will eventually blister and tear away from the surrounding skin, ripping open your hands and making a bloody mess. A general rule of thumb: If you can pinch a raised edge of the callus, it needs to be filed down. Constant vigilance and regular hand care is key to preventing tears.
You can use a number of different tools to keep your calluses in check, including:
A lot of CrossFitters rip open their hands doing high-rep bar movements: kipping pull-ups, clean-and-jerks, snatches. But there are ways to tweak your technique to reduce the chances of a nasty tear.
First, use the right grip.
When working with a barbell, some folks are inclined to grip the bar across the middle of their palms. This, unfortunately, squishes the fleshy pad below the base of your fingers against the bar, causing discomfort, added friction, blisters, and worse. A better way to go is to grip the barbell across the base of your fingers — where the metacarpals meet the proximal phalanges.
I’m using Neosporin, but there are, of course, lots of other remedies that people swear by, including:
Do you feel that you must eat carbs in your pre-workout meal?!
The optimal pre-workout meal should be to fuel your brain for best gym performance, not feeding your muscles “for performance”. Carbs are therefore secondary to protein, for optimal nitrogen balance whilst training, and fats, and if carbs calm you down, as they do many people, do you really think they should be in your pre-workout meal?!
2 oz Butter
1 Bananas, Peeled and cut into quarters, lengthways
1 Tablespoon Rum – Dark
1/4 Teaspoon Cinnamon
2 scoops per person Ice Cream – Vanilla
Melt the Butter in a Skillet. Cut the Banana in Half and cut each half lengthways. With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds. with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter. Place two pieces of the Banana onto each Ice Cream Portion. Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce. Pour sauce over each portion of Ice Cream aand Banana. Enjoy You can substitute Brandy for the Rum or Omit the Spirit altogether.
1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
Credit: Martha Stewart
PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 20 mins
Original recipe makes 6 servings
2 1/4 pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
1/2 teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
1/8 celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed – divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch
. Preheat oven to 350 degrees F (175 degrees C).
. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
. Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
. Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
. Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.
Yield: 1 12-inch pizza.
2 3/4 cups bread flour
1/4 cup milk
3/4 cup water
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
5 tablespoons olive oil
1 teaspoon salt
6-8 ounces mozzarella cheese, thinly sliced
1/3 cup grated aged provolone cheese (optional)
1 teaspoon dried oregano