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Food Room

a place for talking about food, specially Kurdish food recipes

Re: Food Room

PostAuthor: Anthea » Thu Nov 05, 2020 2:10 pm

As many people in the UK are living on takeaways this should come in handy

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Re: Food Room

PostAuthor: Anthea » Wed Nov 11, 2020 8:34 pm

Vegan cauliflower dinners

Spicy gochujang cauliflower ‘wings’

Ingredients

For the crispy cauliflower

    vegetable oil, for greasing
    100g/3½oz plain flour
    1 tbsp soy sauce
    1 small cauliflower, outer leaves removed, cut into florets
    30g/1oz dried breadcrumbs or panko breadcrumbs
For the sauce

    60g/2¼oz gochujang (Korean fermented chilli paste)
    1 tbsp light brown sugar
    1 tbsp rice vinegar
    1 tbsp toasted sesame oil
    2 garlic cloves, crushed
    1 tsp finely grated fresh root ginger
To serve

    1 tbsp sesame seeds
    2 spring onions, finely sliced
    cooked rice
Method

    Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper and brush with oil.

    Put the flour, 150ml/5fl oz water and soy sauce in a large bowl and stir to make a thin batter. Add the cauliflower florets and stir to coat completely. Sprinkle over the breadcrumbs and mix until coated.

    Place the coated florets on the baking trays, spacing them apart as much as possible. Drizzle with a little more vegetable oil. Bake for 20–25 minutes, until just starting to get crispy underneath.

    Meanwhile, make the sauce by mixing all the ingredients together.

    Tip the cauliflower into a clean, large bowl, pour the sauce over and stir to coat. Spread the cauliflower over the two baking trays again and return to the oven for a further 15–20 minutes, until sticky and slightly crisp.

    Sprinkle with the sesame seeds and spring onions and serve rice on the side.
For an assortment of delicious cauliflower dinners follow the link below:

https://www.bbc.co.uk/food/collections/ ... er_dinners
Last edited by Anthea on Wed Nov 11, 2020 8:48 pm, edited 1 time in total.
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Re: Food Room

PostAuthor: Anthea » Wed Nov 11, 2020 8:43 pm

Baked aloo gobi with flatbreads

Ingredients

For the aloo gobi

    1 large cauliflower, left whole
    4 tbsp coconut oil
    2.5cm/1in piece fresh root ginger, peeled and grated
    4 green chillies, finely chopped and seeds removed
    4 garlic cloves, crushed
    1 tbsp black mustard seeds
    2 tsp ground turmeric
    400ml tin coconut milk
    1 unwaxed lemon, halved
    600g/1lb 5oz potatoes, scrubbed, skin left on and cut into 2cm/¾in pieces
    salt and freshly ground black pepper
    50g/1¾oz Greek-style yoghurt (or a thick dairy-free alternative), to serve
    25g/1oz blanched almonds, to serve
    coriander leaves, to serve
For the flatbreads (optional)

    200g/7oz plain flour, plus extra for dusting
    1 tsp baking powder
    200g/7oz Greek-style yoghurt or 150ml/5fl oz warm water
Method

    For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower. You can leave the smaller leaves close to the florets – they will go nice and crispy when roasted.

    Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly.

    Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring to the boil. Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes.

    Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes.

    Meanwhile, take another casserole dish and place over a medium heat. Heat the coconut oil , then add the ginger, chillies and garlic and cook for a few minutes, until fragrant. Stir in the mustard seeds and continue cooking until the garlic has softened. Add the turmeric and a big pinch of salt.

    Preheat the oven to 220C/200C Fan/Gas 7.

    Pour the coconut milk into the casserole dish, stir well and season with a little pepper. Place the steamed cauliflower in a colander to drain off any water. When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture. Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk.

    Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40–45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle – it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce. Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi. Transfer the aloo gobi to a serving dish.

    While the aloo gobi is baking, prepare the flatbreads. Place the flour, baking powder and yoghurt in the bowl of a food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands.

    Tip the dough out on a clean work surface that is lightly dusted with flour. Knead for a minute or two. Put the dough into a flour-dusted bowl and cover with a plate. Leave to rise for 10–15 minutes. It won’t rise like normal dough, but it may puff up slightly.

    Dust a clean work surface and rolling pin with flour and divide the dough into four equal pieces. Using your hands, pat and flatten out the dough and then use the rolling pin to roll each piece into a circle that is roughly 20cm/8in in diameter and 2–3mm thick.

    Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat. Once hot, cook each flatbread for 1–2 minutes on each side, turning with tongs, until nicely puffed up.

    Serve the aloo gobi with the yoghurt, almonds, coriander and flatbreads, if using.
https://www.bbc.co.uk/food/recipes/bake ... with_32681
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Re: Food Room

PostAuthor: Anthea » Sat Nov 21, 2020 11:13 am

What Happens to Your Body
When You Stop Eating Sugar


Sugar is a cruel, cruel mistress—it’s delicious and addictive, but it’s not doing you any favors

Aside from causing weight gain, increased consumption of refined sugar increases the risk of insulin resistance, type 2 diabetes, and cardiovascular disease, and can impact cognitive function and memory, says best-selling author Sara Gottfried, M.D.

It turns out your daily afternoon sugary treat not only gives you major brain fog—according to author David Wolfe, it also accelerates aging.

It may seem daunting, even impossible, to remove processed sugar from your diet, but understanding all the extraordinary things that happen when you cut it out can empower you to kick the habit. Keep reading.

After an Hour

Expect withdrawals, even after a few hours. “Sugar is addictive and activates a dopamine response in the reward center of the brain, like a drug,” says Wolfe. Depending on the amount of sugar you consume daily, you might experience varying drops in blood sugar levels, sweating, shaking, irritable moodiness, hunger, and sadness. Gottfried suggests fighting through these symptoms by consuming fresh vegetables with fiber, anti-inflammatory protein sources, and healthy fats.

After a Day

The days just after you’ve stopped consuming sugar are perhaps the hardest. “You may have withdrawal-like symptoms including headaches and a drop in energy levels,” says Gottfried. You’ll probably have some strong cravings for something sweet, too.

But already, your body is beginning to heal itself. According to Wolfe, sugar feeds harmful microorganisms, such as candida—which, when overgrown, can affect your gut health. Cutting out processed sugar helps keep those microorganisms in check.

After a Week

This is when the magic happens. Your body will quickly start to repair itself once sugar is out of the way, starting with improvements in insulin levels and inflammatory responses.

According to Gottfreid, in just 72 hours, as your insulin levels begin to stabilize, other hormones (like those involved in fat storage) will also return to normal levels. Another noticeable difference? Skin clarity and less puffiness in the face, says Wolfe.

After a Month

“You’ll realize what sugar has been doing to you, namely increasing cravings, causing weight gain and yeast infections, and amplifying inflammation,” says Wolfe. Why? Because a lot of these issues, as well as hankerings for treats, will be disappearing.

Add to those benefits stable blood sugar levels, improved mental clarity, natural weight loss, and improved gut health. “A healthy gut reduces inflammation in your body and your overall risk for many health problems,” says Gottfried.

After Six Months

Imagine this: “You will be so far away from the habit of eating sugar that you will not only not want it, but you won’t even be able to look at it,” says Wolfe. Gottfried adds that when you have stable blood sugar levels, you’ll find weight stays off, especially that stubborn belly fat.

More important, you’ll be overall healthier: Six months without refined sugar will decrease your risk of type 2 diabetes, cardiovascular disease, and early aging, she says.

After a Year

On a surface level, skin quality and reduction of acne, irritation, and fine lines can be dramatic when sugar is eliminated from your daily diet. Even better, you will see a reduction in overall risk of preventable diseases, like diabetes, as well as heart attack and stroke. Not to mention, you’ll also increase your quality and length of life. Seriously—we’re not sugarcoating it.

https://getpocket.com/explore/item/what ... obal-en-GB

!?! The above article mentions processed sugar and refined sugar

I only ever use one spoonful of NATURAL UNREFINED CANE SUGAR in my black tea and cannot remember ever using refined sugar

And YES I do eat chocolate sometimes but not every day

I wish to know what the differences are between the usage of Natural Unrefined Cane Sugar and Refined Processed Sugar

I feel a little research is called for !?!

PS:
Chocolate cake from my local baker does NOT contain any calories. I checked the box thoroughly and there was NO mention of calories anywhere on the packaging :ymdevil:
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Re: Food Room

PostAuthor: Anthea » Mon Nov 23, 2020 11:06 pm

Green jackfruit flour can
help with type 2 diabetes


    Green jackfruit flour has a low glycaemic index, is high in fibre and cheap to produce

    It has been shown to reduce blood glucose levels and reduce side effects of chemotherapy
Click to enlarge:
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For Susan Eapen, a diabetic since 2008, managing blood sugar levels was a constant challenge. She tried the low-carb, high-fat keto diet, but gave it up after having dizzy spells. She cut down on her carbohydrate intake – using almond flour instead of wheat flour – and supplemented meals with eggs and vegetables. But preparing a daily meal tailored for her own needs was not easy.

“I found it exhausting to put in extra effort to make something for me,” said the retired banker from Trivandrum, in India’s Kerala state. After sharing the family meal, though, she had high blood sugar, felt tired and had a constant need to urinate

Eapen’s life changed in 2018 after reading a newspaper report on Jackfruit365, a start-up company producing flour made from green unripe jackfruit that is freeze dried and powdered. James Joseph, the man behind this enterprise, was changing the perception of the cumbersome jackfruit growing in every backyard in Kerala.

Neutral in taste and odour free, the jackfruit powder is easy to use in any cuisine. Joseph commissioned a clinical study in 2016 by Sydney University’s Glycemic Index Research Service (SUGiRS) – one of the world’s best for studies on glycaemic index, which measures how fast and how much a food raises blood glucose levels. Foods with higher index values raise blood sugar more rapidly than foods with lower glycaemic index values.

The study showed that 30g of green Jackfruit365, about a cup, has a lower glycaemic load (17) than one cup of cooked rice (29) or two wheat rotis, Indian flatbreads (27).

Eapen ordered the jackfruit flour and has been mixing it into her batter to make appam and dosas.

“The flour helped control blood sugar without much effort. Unlike almond flour required for a low carbohydrate diet, this is affordable and easily available. Preparing meals is no longer an effort,” she says, adding she has been off diabetes medicines since 2018.

“My sugar levels are in control. I am no longer tired or waking up post midnight sweating profusely.”

Joseph commissioned another study that was published in the American Diabetes Association journal Diabetes in June this year, involving type 2 diabetes patients. Participants took 30g of green jackfruit flour daily as a substitute for an equal volume of rice or wheat flour. After 90 days, there was a significant decrease in their blood sugar levels.

Oommen V Oommen, a retired biology professor from the University of Kerala who has been diabetic for 15 years, also found the jackfruit flour helpful in lowering glucose levels.

“In three months, my readings dropped substantially,” said the 71-year-old, who adds a spoonful of the flour daily into his herbal drink.

“It helped in reducing my insulin dosage, from 14 to 10 units in the morning and from 10 to eight units in the evening. It’s not a medicine, but as a food supplement, it helps manage diabetes.”

Vinu Nair, a marathon runner from Chennai in Tamil Nadu, India was surprised to find he had high blood sugar levels during an annual check- up. He started taking medicines for diabetes.

Then his paediatrician wife began to mix a small amount of the flour into the mix for their Indian breads. Within three months there was a considerable drop in his blood sugar readings. “That motivated me to continue,” says Nair. Not only are his blood-sugar levels and triglycerides under control; the flour’s high fibre content helps keep him regular. And in May, he stopped taking medicine for diabetes.

Dr Thomas Varughese, a senior consultant in surgical oncology and reconstructive surgery at Renai Medicity hospital, in Kochi, Kerala, says the jackfruit flour added to cancer patients’ diets also helped them through chemotherapy. Results of the study he did in 2018 were published in the magazine of the National Library of Medicine.

He prescribed 30gm of green jackfruit flour daily for his patients who were part of a study group.

“My patients’ biggest trauma is the side effects of chemotherapy,” said Varughese. “Chemotherapeutic drugs while being aggressive are also toxic. They also act on other rapidly dividing cells of the body, leading to low WBC (white blood corpuscles) count, hair loss, mouth and throat ulcers, respiratory infection, fungal infection and diarrhoea.”

Those who had the flour did not experience a decrease in their white blood cell count, and their gut mucosa was protected, Varughese said. The jackfruit flour cannot prevent hair loss or vomiting, though.

“When the WBC count is maintained above normal, patients can take food and water without any issues,” he says, adding that protection of intestinal mucosa prevents diarrhoea. Since chemotherapy-induced diarrhoea brings patients back to hospital for electrolyte supplements and nutrition, readmission costs are reduced.

Jyothi Rajeev, a breast cancer survivor, was unaware of jackfruit flour until Varughese prescribed it. Initially she mixed it with dosa batter and roti dough, but then started mixing it with water and drinking it in one shot.

“My chemotherapy was so smooth that I did not know how I reached the sixth cycle. Except for hair loss, there were no mouth ulcers, nor nausea or loss of appetite. I could go for my 5km walk every day,” she says.

Varughese said the idea of using jackfruit flour was an “accidental discovery” after he noticed that two of his patients were free from side effects during chemotherapy.
“They told me about including green jackfruit flour in their diet to control diabetes
. I decided to try it with other patients. Being a vegetable product, it posed no harm.”

Those who did not have the flour reported side effects, but when they started to take it from the next cycle, they benefited, also.

“My patients lead an active life with regular walks. Even during Covid times
they are continuing with chemotherapy. This flour has boosted their immunity.”

Joseph, who developed the jackfruit powder, is not surprised by the findings. “A Jackfruit tree in the yard extends human life by 10 years,” he says, recalling his uncle’s words, that jackfruit “works like a bottle brush for your intestinal walls”.

https://www.scmp.com/lifestyle/health-w ... obal-en-GB
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Re: Food Room

PostAuthor: Anthea » Fri Nov 27, 2020 1:26 am

How to Clean a Microwave

Let’s face it: It doesn’t take much for your microwave to get dirty. An overfilled bowl of soup or spaghetti can quickly turn the inside of your microwave into a disaster zone and it’s often easier to close the door on than to clean up

Fortunately, cleaning your microwave is much simpler than it looks.

Follow this goof-proof guide to transform your greasy, splatter-ridden microwave into a sparkly fresh kitchen appliance in no time.

You know what’s great at dislodging stubborn grime? Steam. You know what can make steam? Your microwave. Here’s how to harness your microwave’s own magic to get it sparkling clean with vinegar.

    Distilled white vinegar

    A sponge or dishcloth

    A clean, dry cloth or rag

    A glass measuring cup or other small microwave-safe cup or bowl
Method

    Mix 2 cups of water and 2 tablespoons of distilled white vinegar into a microwave-safe measuring cup or bowl

    Place the cup or bowl inside your microwave and heat on high power until the liquid comes to a boil

    Let stand for 3 minutes, so that the steam trapped inside has time to loosen up all the caked-on food gunk

    Open the door, and then slowly and carefully remove the measuring cup or bowl, as well as the turntable or plate (if your microwave has one)

    Starting with the ceiling and then the sides, use your sponge or dishcloth to wipe the inside of your microwave clean

    Don’t forget the edges and the inside of the door!

    Wipe down the turntable and put it back in (if you took it out)

    Grab a clean, dry cloth or rag and give your entire microwave—ceiling, sides, door, turntable—a final wipedown and voila: it’s good to go!
How to Clean Microwave Doors and Exterior

It’s great when the inside of the microwave is clean, but you also want the outside to shine.

Here’s what to do:

    Detail scrub brush, or cleaning toothbrush

    A sponge or dishcloth

    Distilled white vinegar

    A cleaning cloth (like microfiber) or paper towels

    Rubbing alcohol

    Baking soda
Method:

    Use a detail brush to clean the rubber gasket or seal around the edge of the door, dislodging any dried-on food or other debris you see. Introduce water or a water-vinegar mixture as needed for extra cleaning power. Don’t forget to clean the hinge area thoroughly!

    Use a damp sponge to wipe down the inside of the door. If you need extra grease-busting power, dampen your sponge with a half-vinegar, half-water mixture, or follow the steps above to steam clean the inside of your microwave.

    Make a mixture of half water and half rubbing alcohol, use the mixture to dampen a cloth or paper towel, then wipe and buff the outside of the microwave door, and the entire microwave exterior. Be careful around mesh and vents to make sure no moisture is getting through to your microwave’s inner workings.

    If any stubborn stains remain on the microwave door glass, make a paste of baking soda and water and spread it across the door (you may need to unplug and set your microwave on its side so the paste stays in place). Let the mixture sit for a few hours, then return and wipe clean with a rag or sponge.
For as often as we use our microwave ovens, it’s only fair to give them some TLC from time to time. So, instead of putting off cleaning your microwave and making things even worse, just follow these foolproof steps to score a fresh-looking one in minutes.

https://getpocket.com/explore/item/how- ... obal-en-GB
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