(Eat This) – Ways to Protect your Brain as it Ages

Be Like Water

Homero_zombies

Omega-3 and Omega-6 fatty acids are the building blocks of a well functioning brain. Many seniors start to develop cognitive impairment as they age not because they are simply getting older, but because their nutrition is lacking. Aside from quitting smoking, staying active, and continuing to challenge yourself intellectually to keep your brain working well into your centenarian years, here is a list of foods, primarily those which contain monounsaturated fats or ‘healthy fats’, which can keep you reciting poetry from memory or recalling your childhood friends’ names like you just saw them yesterday.

avocados

  Avocados 

This fruit/nut/vegetable helps to keep your brain working at top speed with healthy fats, lots of potassium, fiber, Vitamin E, B-complex and folic acid. The health benefits of avocados are amazing.

tumblr_mjifbdOjlz1rnt4yuo1_500

Peanuts, Walnuts, Almonds and Pecans

 As long as you don’t have a tree nut allergy, peanuts, walnuts, almonds, and pecans are wonderful for boosting brain health. They…

View original post 286 more words

Olympic Games Dishes: Feijoada, Brazilian Black Bean Stew (Go USA Go!!!)

Be Like Water

Feij-1

Feijoada, Brazilian Black Bean Stew Receipe

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

Directions

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot…

View original post 142 more words

Olympic Food – Feijão-Tropeiro

Be Like Water

feijão-tropeiro

Brazilian meal Feijão-Tropeiro 

Ingredients

Serves: 5 

  •          500g dried pinto beans
  •          250g smoked bacon
  •          1 onion, peeled and chopped
  •          2 garlic cloves – peeled and chopped
  •          30g butter
  •          4 eggs

                  200g toasted cassava (manioc) flour

Directions

Prep: 5min  ›  Cook: 30min  ›  Ready in: 35min 

  • Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
  • Chop the bacon and place it in a large frying pan over medium heat; fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
  • Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to…

View original post 45 more words

Olympic Food – German Schweinebraten (Bavarian Roast Pork)

1

Be Like Water

OLYMPUS DIGITAL CAMERA

German Schweinebraten (Bavarian Roast Pork)

PREP20 mins

COOK3 hrs

READYIN 3 hrs
20 mins

Ingredients

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


2 carrots


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

4640199076_5cdb3a3ee1

Directions

.                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…

View original post 163 more words

Happy National Ice Cream Sandwich Day!!!

It’s National Ice Cream Sandwich day!!! The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York.  The vendor, who was never identified in the article printed in papers across the nation, sandwiched the ice cream between milk biscuits. Soon, pushcarts popped up around the city and country during the summer months selling the portable treats.

The modern version of the ice cream sandwich was invented by Jerry Newberg in 1945 when he was selling ice cream at Forbes Field.   There are pictures from the early 1900s, “On the beach, Atlantic City”, that show Ice Cream Sandwiches were popular and sold for 1 cent each.

There are alternatives to the classic ice cream sandwich using chocolate cookies, oatmeal cookies or a rice crispy wafer in place of the original chocolate one.

Ice cream sandwiches are known around the world by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice and many more.

Credit: National Day Calendar

Beth’s Melt in Your Mouth Barbecue Ribs Recipe (Oven)

Be Like Water

A7VxnynoQOvP7aVyaKw8_beths melt in your mouth barbecue ribs oven 2

INGREDIENTS

DIRECTIONS

  • Preheat oven to 300 degrees f.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Mix together the sugar and spices to make the rub.
  • Apply rub to ribs on all sides.
  • Lay ribs on two layers of foil, shiny side out and meaty side down.
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on…

View original post 42 more words

Argentine Stuffed Flank Steak: Matambre Recipe

0808_Food_ClassicMatambre_full_600 ARGENTINE STUFFED FLANK STEAK: MATAMBRE

INGREDIENTS 

– 1 (2 1/2 pound) flank steak, trimmed

– Extra-virgin olive oil

– Kosher salt and freshly ground black pepper

– 1/4 pound fresh spinach, washed and drained, stems trimmed

– 4 small thin carrots

– 4 large hard boiled eggs, peeled and quartered lengthwise

– 1 cup large pitted green Spanish olives, halved lengthwise

– 1 large onion, sliced into rings

– 1/4 cup freshly grated Parmesan

– 1 teaspoon red pepper flakes

– 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

– 1 head garlic, halved

– 1 large onion, halved

– 1 handful fresh thyme sprigs

– 1 handful fresh oregano sprigs

– 2 bay leaves

picHxXjnR

DIRECTIONS

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

Matambre-leshoward

Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

 

Jon Jones gets pulled over by the Police, violating his Probation [Video] What are your thoughts on the video?

According to TMZJon Jones was booked in New Mexico for violating his probation and posed for a brand new mug shot after turning himself in.

We’re told a judge had issued a warrant for the UFC star’s arrest for violating the terms of his probation after he was cited for drag racing in Albuquerque last week.

Jones was sentenced to probation last year after being convicted in a hit and run case in which the UFC star crashed into a pregnant woman’s car and then ran from the scene on foot.  

One of the terms of Jones’ probation was to not get into any trouble with the law — and the judge felt the drag racing citation qualified as a violation. 

What are your thoughts on the video? Do you think Jon or the policeman should have handled it differently?

Happy Homemade Soup Day!!! – Feijoada, Brazilian black bean stew recipe

7

Feij-1

FEIJOADA, BRAZILIAN BLACK BEAN STEW RECEIPE

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

DIRECTIONS

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4 Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

receita-feijoada

Happy Green Juice Day!!! – How to cleanse with juicing and juice fasting?

2

8b746973257aea40b8b50783526ba8a7f823298c0e3ac43591c57de14db02719

I’m often asked to name one thing that can be done right away to get healthier. With respect to food choices, the best suggestion I have is to begin drinking freshly pressed vegetable juices. Drinking just one freshly pressed juice each day is a reliable way of infusing your body with a wide variety of vitamins, minerals, and phytonutrients that can protect your cells against premature aging and disease.

Making time to drink vegetable juices isn’t a problem for most people. It’s the time that’s needed to wash fresh vegetables, feed them through a good juicer, and clean the juicer afterward that prevents most people from making fresh juices a regular part of their lives.

But if you understand how beneficial freshly pressed juices are to your health, it becomes easier to make the time to juice several times a week.

THE RIGHT INGREDIENTS

The key to creating healthy vegetable juices is to make green vegetables the bulk of every batch. Green vegetables won’t spike your blood sugar and insulin like fruits and sweet vegetables like carrots and red beets will.

This isn’t to say that you can’t juice fruits, carrots, and red beets. Fruits and sweet root vegetables can be healthy additions to your drinks, and they’ll definitely add sweetness and flavour. You just want to make sure that they never make up more than one-third of each glass that you drink.

And if your blood sugar level tends to be high, you’ll want to use a blood sugar monitor to determine how much is acceptable for you. I’ve worked with many diabetics over the years who haven’t been able to handle even an ounce of fruit, carrot, or red beet juice in their drinks without negative health consequences, so please consider this point before you select your ingredients for juicing.

Romaine lettuce is one of the best green vegetables that you can juice. You can also juice other types of leafy lettuce like red or green leaf lettuce.

For variety, try adding large handfuls of kale, Swiss chard, collard greens, Bok Choy, and other dark green vegetables that you might steam before eating.

For another layer of flavour, you can add a tiny slice of lemon (including the rind for its flavonoids) to your vegetable juices.

Some people enjoy adding a clove of raw garlic for even more bite.

Be creative and add any vegetables you crave. You really can’t go wrong as long as you make sure not to use too many carrots, red beets, or fruits.

Clearly, organic vegetables are better than non-organic vegetables. But my experiences have led me to believe that the health benefits of drinking juices made with well washed, non-organic vegetables far outweigh not juicing at all. If you’re only able to juice non-organic vegetables due to financial or other life circumstances, it’s still well worth doing.

juice

HOW TO EXPERIENCE AN EFFECTIVE JUICE FAST

Now that we’ve reviewed the fundamentals of how to make healthy vegetable-based juices, let’s take a look at how to carry out an effective juice fast.

Some people call juice fasting juice dieting, preferring to reserve the word “fasting” for water-only fasting. Juice fasting and juice dieting are the same thing.

Why consider doing a juice fast?

Drinking only freshly pressed vegetable-based juices for a day or two or even a week at a time can give your body much needed rest and time to heal itself of chronic health problems.

Because vegetable juices are extremely easy to digest, your body can spend much of its resources on healing damaged or exhausted tissues instead of spending its energy on digesting heavy meals.

You should only do a juice fast after consulting with your health care provider and confirming that your current health status should allow for a safe and effective juice fast.

What’s the difference between a juice fast and a water fast?

People detoxify and heal more quickly with a water fast than with a juice fast. This is because with a water fast, your digestive passageway and organs are able to rest completely, which allows almost all of your energy to be used for cleansing and repair of damaged tissues.

With a juice fast or a cleansing diet of fruits and vegetables, your body must use energy (a minimal amount compared to when you are eating heavier meals) to digest nutrients, leaving less available energy for detoxification and healing.

Another significant difference is that more fat tissue is burned during a water fast, as your body must rely exclusively on fat reserves to supply its energy needs after the first one to three days of water fasting. Your body stores the bulk of incoming toxins in your fat reserves. As these reserves are burned for energy during a fast, any stored toxins will be released into your circulation, to be eliminated from your body through channels like your urine and respiratory tract. This mechanism of detoxification also occurs with juice fasting, but at a slower pace.

All of this considered, both types of fasting can be helpful to your health. The choice you make should take into consideration your circumstances and goals.

Generally, juice fasting allows for more gentle detoxification than water fasting. Juice fasting also allows you to have enough energy to keep up with most of your activities of daily living while you detoxify your tissues, where as an effective water fast requires almost complete physical rest.

Another significant difference is that juice fasting is much easier for most people to stick with. Water fasting is best carried out in a supervised setting while juice fasting is relatively easy to do from your own home.

HOW LONG SHOULD YOU JUICE FAST FOR?

It really depends on your health status and goals. If you’re looking to give your body a short but beneficial break, it can be helpful to do a juice fast for 48-72 hours over a weekend.

If you’re looking to experience significant detoxification and improvement in your overall health, you might consider doing a longer juice fast, somewhere in the ball park of one to two weeks.

Although it’s optimal to prepare for a juice fast by eating raw fruits and vegetables for 24 hours prior to beginning with juices only, most people do just fine in starting with juices without a pre-fasting routine.

You can drink however many juices your appetite calls for throughout the day. I have found that most people do well with an average of five freshly pressed juices per day.

You can use any of the juice recipes that are listed above, or any similar recipes that you create following your tastes.

While I generally recommend that people use fruit-based juices early on in the day and turn to vegetable-based juices as the day goes on, there’s really no requirement to stick to a specific order of juices.

ENDING YOUR JUICE FAST

You should end your juice fast by eating whole fruits and vegetables.

Credit: Prevent Disease