Thursday 26 April 2012

BE AWARE OF THE SIGH OF DEPRESSION



A devastating illness, affecting one in four women

and one in 10 men at some point in their lives



Black dog, the blues, down in the dumps, the vapours – whatever you call it,

it’s a rare human who doesn’t feel low from time to time. But occasional sad days

are a million miles from true depression.

Though many casually use the term “depressed� to describe their glum moments,

the condition is much more than simply feeling melancholy.



The fact is that depression is an illness, where sadness is persistent

and intense and feelings of helplessness and hopelessness are accompanied

by debilitating physical effects.As Depression Alliance notes, these include

disturbed sleep, loss of energy and even physical aches and pains.



Contrary to what some may believe, “snapping out� of a true depression is impossible:

the only way to escape its clutches is to seek proper medical advice.



“Sometimes people may not realise how depressed they are, especially if they have

been feeling the same for a long time, if they have been trying to cope with their depression

by keeping themselves busy, or if their depressive symptoms are more physical than emotional,�

explains Depression Alliance.



“As a general rule, if you have experienced four or more of these symptoms,

for most of the day nearly every day, for over two weeks, then you should seek help.�



They include:

Tiredness and loss of energy

Persistent low mood or sadness

Loss of self-confidence and self-esteem

Feeling hopeless and helpless

Difficulty concentrating

Feeling tearful

Feeling guilt-ridden

Not being able to enjoy things that are usually pleasurable

Sleeping problems - difficulties in getting to sleep or waking

much earlier than usual.

Avoiding other people

Finding it hard to function at work/college/school

Loss of appetite

Loss of sex drive

Physical aches and pains

Thinking about suicide and death

Self-harm



The symptoms of depression can have a knock-on effect on daily life, with work suffering,

social contact falling away and increased difficulties in home and family life.



As the NHS Livewell site notes:

“Depression can come on gradually, so it can be difficult to notice something is wrong.�



Often it takes a friend or family member to suggest there may be a problem.

And while there is no single cause, it can be triggered by a host of different factors –

from bereavement to divorce, illness, job worries, money issues or a combination of things

that lead to a “downward spiral�.

There are some genetic factors, too, and hormonal changes, such as giving birth,

can lead to increased instances of depression.



But what can you do if it is blighting your life?

The key thing is to see a Doctor: while there may seem no way out of the mire,

the fact is that the sooner you seek help the sooner the depression will lift.



Treatments vary from simple exercise and talking therapies for milder depression,

to antidepressants or a combination of the above if symptoms are more severe.

As Patient UK points out: “Treatment takes time to work but has a good chance of success.�



There are also some simple self-help tips to follow that can stop depression from getting worse.



They include:

Don’t bottle things up – tell people close to you how you feel

Don’t despair – most people with depression recover

Try to distract yourself with simple things such as watching TV or listening to the radio –

especially if sleeping is a problem

Eat regularly and healthily even if your appetite is lacking

Try to take regular exercise in the open air, even if just a brisk walk

Don’t drink too much alcohol, which can make problems worse

Avoid making major decisions while depressed – for example quitting a job,

moving house or finishing a relationship. Seek treatment first

Tell your doctor if you feel you are getting worse, and particularly if

suicidal thoughts are troubling you.

Lucca Cafe's Brownies

Lucca Cafe's Brownies

Brownies:
1/2 pound bittersweet chocolate, chopped 1/2 pound salted butter 5 eggs 1 tablespoon vanilla extract 2 teaspoons almond extract 1 1/2 tablespoons instant coffee 3 3/4 cups sugar 1 1/2 cups plus 2 1/2 tablespoons (7 ounces) flour 1 cup chopped walnut pieces Line 2 (9-inch) square baking pans with foil, and grease the foil. Heat the oven to 350 degrees. MethodIn a bowl set over a pot of simmering water, combine the bittersweet chocolate and butter, stirring frequently until melted and combined.Remove from heat and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the eggs, vanilla and almond extracts, coffee and sugar over high speed until combined and the mixture increases in volume (it will look almost like softened ice cream), 5 to 10 minutes, depending on the mixer. Beat in the melted chocolate and butter over low speed just until combined.Add the flour and nuts and stir just until incorporated. Pour the batter into the pans, dividing evenly between the 2 pans. Bake the brownies until barely set: A crust will form on top, and a toothpick inserted will be very gooey (though not wet like the batter), 20 to 25 minutes. Remove the brownies and cool to room temperature, then refrigerate the brownies (still in the pans) for at least 6 hours to chill and fully set.
Ganache and Assembly:
6 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 2 tablespoons milk 7 1/2 tablespoons salted butter Prepared brownies 4 ounces white chocolate Place the bittersweet chocolate in a large bowl. In a large saucepan, combine the cream, milk and butter and bring to a boil over high heat. Remove from heat. Pour the mixture over the chocolate and stir until the chocolate is melted and combined with the cream mixture, forming a ganache. Remove the chilled brownies from the refrigerator, and invert the pans over a cooling rack set over a large rimmed baking sheet (the sheet will catch the excess ganache when it is poured over the brownies).Peel the foil liner away from the brownies. Pour the ganache over the brownies, making sure it covers the tops of both batches (do not worry about the sides, as these will be trimmed when the brownies are cut). Set the brownies aside to allow the ganache to cool and set. Melt the white chocolate (place it in a glass container and heat it in the microwave, stirring every 30 seconds or so, until completely melted).Place the white chocolate in a piping bag, coronet or a sealable plastic bag (after the chocolate is added to the bag, trim one of the tips to the desired size to make a makeshift piping bag).Streak the brownies with the white chocolate, then set them aside to give the white chocolate time to harden. Trim the edges from the brownies, then cut the brownies into squares; each pan makes about 9 (3-inch) squares. Servings: 18 brownies
Source: L.A. Times

Saturday 21 April 2012

Turkey Stew with Root Vegetables



Turkey Stew with Root Vegetables

 
 
One of my  favorite dishes to make in the winter is a hearty turkey stew with lots of root vegetables like rutabagas, turnips, and carrots. It's warming, filling, and a big batch will last all week for several meals of leftovers. It's also very easy on the budget, which is probably why we had it so much growing up. You make it with turkey thighs (or legs), which, in addition to being the tastier dark meat, you can usually get for $1.50 per pound or less. Slow cooking the turkey thighs bone-in, you get all of the healthy goodness and flavor from the bone marrow. Cooking them with skin on also coats the turkey with flavor. Turnips and rutabagas, which can be rather strong tasting, hold up beautifully with the also strong-tasting dark turkey meat.

Turkey Stew with Root Vegetables Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours, 30 minutes
Save time by prepping the root vegetables during the first stage of the stew's oven cooking.

Ingredients

  • 2 Tbsp olive oil
  • 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
  • 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
  • 2 stalks celery, roughly chopped (about 1 1/2 cups)
  • 2 teaspoons salt
  • 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
  • 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
  • 2-3 medium turnips, peeled, 1/2 inch cubes
  • 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
  • 3 medium Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon herbes de provence*
  • Freshly ground black pepper
*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.

Method

1 Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.
2 Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.
3 Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.
4 After an hour and fifteen minutes, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another 45 minutes or more.
5 Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.
Season the stew to taste.
Yield: Serves 6 to 8.

5 Reasons to Pack Your Lunch



5 Reasons to Pack Your Lunch
Most schools are trying hard to upgrade their lunch programs and offer the best food they can. But not every school cafeteria provides appealing, healthy lunch choices. Educate yourself when it comes to what your cafeteria has to offer. For example, did you know chicken nuggets have more fat and calories than a plain burger?

Even if your school provides healthy options, it can be too easy to give in to temptation and pick a less healthy choice when you're feeling really hungry. How do you take control? Take a packed lunch to school!

Here are the top 5 reasons to pack your lunch — and snacks — at least twice a week:

1. Control. Do you ever wait in the lunch line only to find when you get to the front that you don't like what they're serving? So you reach for pizza again. A healthy packed lunch lets you avoid the lunch line (and any temptations). Bringing your own lunch also lets you control exactly what goes into the food you eat.

2. Variety. It doesn't hurt to cave in and enjoy the occasional serving of pizza and hot dogs. But if you're eating these foods all the time, your body probably feels ready for a change. A packed lunch a couple of times a week means you can enjoy some favorites that you might not find at every school — like a piping hot thermos of your mom's chicken soup; hummus and pita bread; or some crisp, farm-stand apples.

3. Energy. If you have a big game or activity after school, plan a lunch and snacks that combine lean proteins with carbohydrates to give you lasting energy and keep you going through the late afternoon. Some ideas: your own "trail" mix of dried fruit and nuts or sunflower seeds, whole-grain pretzels and low-fat cheese, or a bagful of baby carrots and yogurt dip.

4. Cold hard cash. Pack healthy snacks so you don't feel tempted to step off campus for a fast-food lunch, or hit the vending machine or corner store for chocolate and a soda! Put the money you save on such snacks aside.

5. That warm and fuzzy feeling. Remember when your mom or dad used to pack your lunch? Pack yourself a retro lunch featuring healthy versions of your old faves — such as PB&J on whole-wheat bread.

Whether you pack or eat in the cafeteria, what’s important is that you make healthy choices. If you're concerned that your cafeteria doesn't offer enough healthy choices, get involved in trying to make changes. Ask a teacher or someone in food service for advice on how to get started.

 

What you do not want done to yourself, do not do to others.

A GLASS OF WATER


A GLASS OF WATER
BEFORE EXAM BEATS ANXIETY





DRINKING A glass of water could help you do better in exams, researchers have
suggested. A new study found that students who took a drink, such as water,
coffee or cola, before taking an exam did up to 10 per cent better than those who did
not — the difference between a grade. It is unclear why a drink should
help, but one theory suggests that information flows more freely between brain cells
when they are well hydrated.

Researchers said that drinking water may also calm nerves, while those who
became thirsty during test time could be more easily distracted, the Daily Mail
reported. The study, which looked at hundreds of university students, compared
whether they took a drink into the exam with their final marks. The students’
overall academic ability was then factored in, to ensure that the results were not
skewed by the possibility that smarter students are also more thirsty.






 


Spinach potato patties



Spinach potato patties



Ingredients

A bunch of spinach leaves
3 medium potatoes
1/4 cup all-purpose flour
Salt to taste
Oil to deep fry

Method

Boil the potatoes, peel the skin and mash them into a smooth paste.
Cook the spinach leaves until tender, mash into a fine paste with a fork.
In a bowl, mix the mashed potato and spinach well, add the flour and salt.
Mix them well and prepare just like chapati dough.
Make small balls out of the dough and flatten them with palm into the shape of patties.
Heat the oil in a pan.
When it is hot, add these patties one by one carefully.
Fry them for some time and take them away from the oil and spread on a paper towel.
Repeat this process for all the patties.
Transfer them into a serving plate.
Serve hot with the ketchup and peanut chutney.





Friday 20 April 2012

METHI KI POORI

Ingredients -
■Atta – 2 cups
■Besan – 1 cup
■Methi (Fenugreek leaves) – 200 grms
■Oil – 1 tablespoon
■Cumin Seeds – ½ teaspoon
■Salt to taste
■Oil for frying
Preparation:
Wash and chop the fenugreek leaves, after that sieve both atta and besan together and add salt, cumin seeds and 1 tablespoon oil to it and knead to make a soft dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.
Heat oil in a kadai and make small lemon size balls from the dough and roll to make small size pooris.Now put the rolled balls one by one in the kadai and turn the side till you see poori is done. Remove on paper napkin. Keep putting all the rolled balls same way into the kadai.
Your methi ki Poori is ready and can be served with aloo ki sabzi, chutney or even any veggie of your choice.

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RECEIPE PESAHA APPAM AND PESAHA PAALU


Pesaha Appam and Pesaha Paalu


Maundy Thursday- the Thursday before Good Friday is celebrated by Christians,with great significance. It was on this day,Jesus celebrated the Passover(Pesaha) with his 12 discipes,he washed his disciples feet and then shared the last meal before crucification with them ,which is named ‘Last Supper‘.During the meal,he also commanded his disciples to break and eat bread, and drink wine in his memory ,which is still followed by the christians throughout the world,and this is called Holy Eucharist or Mass.On this day,the priests in catholic churches carry out a ceremonial washing of the feet of 12 men,following the Christ’s act.

In Kerala, catholic Christians follows another tradition of Pesaha Appam (unleavened bread) and Pesaha Paalu in their houses,the whole family gathers in the dining hall,and the head of the family cuts the appam into pieces,dips in the prepared Pesaha paalu and then gives to other members,starting from the oldest.In my family,we never prepares this Pesaha appam on any other occasion,other than on Holy Thursday.


PESAHA APPAM APPAM

Ingredients



Roasted rice Flour – 2 and 1/2 cup
Urad dal (Uzhunnu)- 1/4 cup
Grated coconut – 1 cup
Cumin seeds(Jeerakam) – 1/2 tsp
Garlic pods (Veluthulli alli)- 3
Shallots (Kunjulli)- 10
Salt – to taste

Preparation


Make a cross of the Palm leaf you get from church on Palm Sunday,and place it on top of the batter. Steam cook it until done,you can use an idli cooker for steaming.Remove it from the banana leaf and serve with Pesaha paalu.
You can also prepare it without banana leaf,just pour it into a greased plate and steam.


PESAHA PAALU





Ingredients

Jaggery (Sharkkara)- 1/2 kg
Coconut milk thin (Randam paalu)- 2 cup
Coconut milk thick (Onnam paalu)- 1 cup
Raw rice – 1/2 cup (Rosematta rice (Kuthari) / Parboiled rice is the best)
Dry Ginger(Chukku) – a small piece
Cumin seeds(Jeerakam) – 1/2 tsp
Cardamom (Elakka)-2

Method

Break the jaggery into small pieces,add 1 and 1/2 cup water into it and boil it slowly until it is completely melted.Drain it,and discard any soiled particles in the jaggery.Dry roast the raw rice till it crackle,and turn brown in color.

Grind together roasted rice,ginger,cumin seeds and cardamom into a fine powder and mix it with the thick coconut milk and keep it aside.

Add thin coconut milk into the jaggery syrup and let it come to a slow boil.Now add the ground spices mixed in thick coconut milk into the jaggery and allow it to boil again.

Stir continuously for 2-3 minutes or until thickened.Remove from the heat.

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil McCormick's Season All
1 lb. fresh asparagus spears, medium size Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend) Grilled Salmon:
Lightly brush both sides of fillets with oil and season with McCormick's Season All.
Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.
Grilled Asparagus:
Measuring from the tip, cut stems off about 5 inches down. Discard stems.
Toss asparagus in 3 tbsp. oil;
add salt and pepper to taste.
Grill asparagus for about 1 minute, then roll and grill another minute or until tender.
To Serve: Place a heaping portion of rice on the center on a large dinner plate.
Place fish leaning on half of the rice.
Place asparagus next to fish and rice.
Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.
Sun-Dried Tomato Basil Vinaigrette: (Yield: 8 ounces)
6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil 2 tbsp. red onion, diced
1 tsp. fresh garlic, minced Salt and pepper to taste
In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic. Using a wire whip, mix ingredients until incorporated.
Whip in salt and pepper to taste and warm slightly.
Makes 4 Servings


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SWEET MANGO LASSI RECIPES


A sweet mango yogurt drink.
Preparation Time : 5 mins
Cooking Time : 5 mins
Servings : 4

INGREDIENTS

Mango : 1
Yogurt : 1 cup
Sugar : 1 tablespoon
Green cardamom powder : a pinch
Saffron (kesar) : 2-3 strands

METHOD

Wash, peel, remove seed from mango and make a puree of its flesh in a mixer. Transfer into a bowl.In the same mixer blend yogurt, sugar and ice cubes for a minute. Add mango puree and blend for half a minute on minimum speed. Garnish with saffron strands and serve chilled.
Click here to join World Malayali Club
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EATING NUTS CAN HELP STAVE OFF OBESITY, SAYS STUDY

Eating nuts can help stave off obesity, says study
Nut consumers demonstrate lower BMI and
waist circumference
'Tree nuts should be an integral part of a healthy diet,'
says researcher Dr O'Neil
Dieters often dismiss them because of their high fat content,
but research suggests that snacking on nuts can
help keep you slim.
A study found that those who consumed varieties such as almonds, cashews and pistachios demonstrated a
lower body weight, body mass index (BMI) and
waist circumference compared to non-consumers.
They were also at lower risk of developing heart disease,
type 2 diabetes and metabolic syndrome.

Experts are now recommending a daily intake of 1.5 ounces, or three tablespoons of nuts as part of a healthy diet.
Lead researcher Carol O'Neil, from Louisiana State University, said: 'One of the more interesting findings was the fact that tree nut consumers had lower body weight, as well as lower body mass index (BMI) and waist circumference compared to non-consumers.

'The mean weight, BMI, and waist circumference were 4.19 pounds, 0.9kg/m2 and 0.83 inches lower in consumers than non-consumers, respectively.'
In the study, published in the Journal of the American College of Nutrition, researchers compared risk factors for heart disease, type 2 diabetes and metabolic syndrome of nut consumers versus those who did not consume nuts.

They used data from 13,292 men and women participating in the 1999-2004 National Health and Nutrition Examination Surveys (NHANES).
Nut consumers were defined as those
who ate more than one quarter of an ounce a day.

Tree nut -
almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts -
consumption specifically, was associated with higher levels of good cholesterol and lower risk of chronic diseases including heart disease.

In addition, it was also linked to a lower prevalence of four risk factors for
metabolic syndrome:
abdominal obesity,
high blood pressure,
high blood sugar levels and
low good cholesterol levels.

Dr O'Neil adds: 'Tree nuts should be an integral part of a healthy diet and encouraged by health professionals—especially registered dietitians.'
Maureen Ternus, executive director of the International Tree Nut Council Nutrition Research & Education Foundation (INC NREF), also congratulated the recent data.

She said: 'In light of these new data and the fact that the FDA has issued a qualified health claim for nuts and heart disease with a recommended intake of 1.5 ounces of nuts per day, we need to educate people about the importance of including tree nuts in the diet.'


 
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