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Monday, November 24, 2014

Recipes7

Recipe contributed by Yum-O, the family cook book by Rachel RayClarkson Potter Publisher, New York.You can view her website at yum-o.org

1. bottom of the box breakfast sundae

Ingredients
1/2 cup berries of your choice
1/2 cup vanilla yogurt
1/4 cup cereal from the bottom of a box. such as cornflakes or crisped rice

Instructions
Layer the ingredients into a glass or parfait dish beginning with berries, then the yogurt, and then the cereal. Repeat two more times to finish with of cereal on top.
Serves 1

Super Strawberry smoothies
submitted by Laura S. and her son Tim (Age 14) from Manitowoc, Wiscosin

1 cup skim milk 1 banana 6 strawberries, hulled 4 ounces low-fat strawberry yogurt
Combine the milk, banana, strawberries, and yogurt in a blender. Pulse until smooth

Serves 2

2. Master recipe
Ingredients
3 cups of old fashioned (not instant) oatmeal
 3 cups skim milk, plus more for serving
1/2 half cup brown sugar
1/2 cup dried dates, chopped
1/2 cup currants or raisins
1/2 teaspoon salt

Instructions
Combine oatmeal, milk, and 4 cups water in large, deep saucepan and bring to a boil over medium-high heat. When it boils, quickly turn the heat down to very low. Stir in brown sugar, dried fruits and salt and cook at a low simmer for 15 to 20 minutes, or until very thick and creamy. Stir often yo prevent the bottom from scorching.
Serve with additional milk, or cool and refrigerate to reheat later in the wee;.
Serves 8

3. Banana nut oatmeal

Swap
1/2 cup pure maple syrup for the brown sugar
2 bananas, chopped, for the dried fruit

Add
3/4 cup toasted walnut pieces, chopped

Instructions
Follow the directions for the original recipe, stirring in the chopped nuts just before serving the oatmeal. Top with additional milk if desired.
Serves 8

4. Apple cinnamon Oatmeal

Swap
2 Granny smith apples, peeled, cored, and chopped, for the dried fruit

Add 2 teaspoons ground cinnamon, plus more for serving

Instructions
Follow the directions as for the original recipe, adding the cinnamon along with the apples. Serve with additional milk and a sprinkle of cinnamon.

5. Health nut Oatmeal

Swap
1/2 cup honey for the brown sugar
1 cup craisins (dried cranberries) for the dates and currants

Add
1/4 cup flaxseeds meal
1/2 cup toasted, unsalted sunflower seeds
1/2 cup Grape-Nuts cereal

Instructions
Follow the directions for the original recipe, stirring in the flax seed meal and sunflower seeds along with the craisins. Serve with additional milk and sprinkle with a tablespoon of the Grape-Nuts cereal if desired.

6. Bunny spread
All the rabbits in your house will love this, even the veggie reluctant!

Ingredients
In a bowl, combine all of the ingredients and mix thoroughly.

Serves 4

7. Asian Veggie Spread

Ingredients
3 Scallions, green and white parts, finely
1/4 seedless cucumber, finely chopped
1 tablespoon tamari or soy sauce
8 ounces low-fat of regular cream cheese, at room temperature

Instructions
In a bowl, combine all of the ingredients and mix throughly

Serves 4


8.Chicken again? Three skillet sauces

Her are 3 toppers for chicken that you can make with ingredients you have on hard, each in less than 5 minutes. Serve up your veggies of choice and some couscous, along with a 5-minutes super-side dish. and you have a jazzy new twist on the same ol' supper.

Each recipe will top 4 chicken breasts. Slice the breasts on an angle and fa them out on the plates before topping.

Skillet barbecue Gravy

Ingredients
2 tablespoon butter
2 tablespoon all-purpose flour
1 1/2 cups chicken stock
1/4 cup bottled barbecue sauce salt and freshly ground black pepper

Instructions
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, whisking, until it is light brown, 1 to 2 minutes. Whisk in the chicken stock and barbecue sauce and season with salt pepper. Continue whisking and cook until thickened, about 3 minutes.

Apple Cider Gravy

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup apple cider salt and freshly ground black pepper

Instructions
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, whisking, until it is light brown, 1 to 2 minutes. Whisk in the chicken stock and barbecue sauce and season with salt pepper. Continue whisking and cook until thickened, about 3 minutes.

Orange-Maple Reduction

Ingredients
1/2 cup chicken stock
1/2 cup orange juice
1/4 cup pure maple syrup
A pinch of red pepper flakes or chill powder salt and freshly ground black pepper

Instructions
Mix the chicken stock, orange juice, maple syrup, and red pepper flakes together in a small saucepan. Bring the mixture to a bubble over high heat and cook long enough for it ti reduce by half, anout 5 minutes. It should be thick and syrupy. Sean with salt and pepper.


Italian sponge cakes in 5

Ingredients
1/3 cup honey (eyeball it)
4 individual sponge cakes shells
1 pint vanilla ice cream
8 strawberries, hulled and sliced

Instructions
Heat the honey and a splash of water in a sauce pot or in the microwave for 45 seconds to 1 minutes on high. Douse the cakes with equal amounts on the sauce. Fill the shells with ice cream and top with the sliced berries

Serves 4

Turkey tomato soup
Ingredients
1 1/2 cups leftover turkey bolognese sauce
1 1/2 cups chicken stock
1/2 cup salad croutons, any flavor of variety

Instructions
Heat the sauce together in a medium saucepan and serve in bowls or pack into thermoses. Serve the croutons alongside for topping

Serves 2

Lunch box or not
PB&J extreme

Ingredients
2  tablespoon chuncky peanut butter
2 slices whole-wheat bread, toasted
1/2 banana, thinly sliced
Drizzle of honey
Sprinkle of ground cinnamon
2 slices crispy cooked turkey bacon, crumbled

Instructions
Spread the peanut butter on 1 slice of the toast. Arrange the banana slices on top of the peanut butter, drizzle with honey, then sprinkle with  cinnamon. Top with bacon crumble and the second slice of toast. Cut corner to corner to make 4 triangles

Serves 1

----------------------------------------------------------------------------------------------------------------

Recipe atributed to "Good Food to go- healthy lunch your kids will love" by Brenda Bradshaw and Cheryl Mutch, M.D. published by Random house Canada. You can view its website at randomhouse.ca

1. Tomato, basil and feta cheese quiche
1 egg, beaten
1 tsp. finely chopped basil
1 cherry tomato, sliced
1 tbsp. crumbled feta cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, cherry tomato, basil and feta cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

2. Cheddar cheese and broccoli quiche
1 egg, beaten
1 floret broccoli, cooked tender-crisp and chopped
1 tbsp. shredded cheddar cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, broccoli  and cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

3. Bacon, pea and cheese quiche
1 egg, beaten
1tbsp. cooked bacon, crumbled
1 tbsp. frozen peas, thawed
1 tbsp. shredded cheddar cheese
Preheat oven to 350 degree. Grease 1 muffin tip cup with either non hydrogenated margarine or canola oil. Fill remaining cups with water.
In a small bowl, combine egg, bacon, peas and cheese. Pour into greased muffin cup.
Bake for 20 minutes or until quiche is puffed and egg is set. Transfer muffin tin to a wire rack to cook for 5 minutes. With a knife, gently loosen edges of quiche and remove from pan.
Serves 1

4. Mini salmon patties
These are a wonderful lunch box snack. They are exceptionally versatile and freeze well. They can be placed on a salad, wrapped in a pita pocket or serve on their own with a little tzatziki for dipping. Try doubling the recipe and freezing the extras so you have a plenty on hand.
2tbsp. canola oil
1/2 cup diced onion
1/2 cup celery, diced
1 garlic glove, minced(optional)
2 cans(7nabd 1/2 oz. 213g each) salmon, drained and skin removed
2 large eggs, beaten
1/2 cup whole wheat bread crumbs
1 squeeze fresh lemon juice
1/2 round tsp. chopped fresh dill(optional)
1/2 tsp. ground pepper
1/2 tsp. lemon zest
Heat 1 tbsp. of oil in skillet over medium heat. Add onions and celery and saute for 8 minutes.
Add garlic(if using) and sauté for another 2 minutes, being careful not to burn garlic.
In bowl, combine onion mixture, salmon, eggs, bread crumbs, lemon juice, dill, pepper and lemon zest.
Shape 3 tbsp. salmon mixture into patty. Repeat with remaining salon mixture.
Heat remaining 1 tbsp. of oil in skillet, and cook patties for 4 -6 minutes per side or until golden with slightly crispy coating.
Yield approximately 12 salmon patties.

5. Nut free trail mix
The chocolate chips in this recipe are optional, although they do go a long way in getting little ones to gobble up this nutritious snack. If your school permits nuts, you can add 1 cup of peanuts to the mix.
1 cup toasted sunflower seeds
1/2 cup toasted pumpkin seeds
1/2 raisins
1/2 cup dried cranberries
1/2 cup chocolate chip(optional)
In bowl, combine ingredients. Store in airtight container
Yield 3 cups

6. Minted Tzatziki
The recipe can also be made with dill. To make dilled tzatziki, substitute an equal amount of dill for the mint.
2 cups plain Greek-style yogurt(or ant plain yogurt above 3% milk fat)
1/2 English cucumber, grated
3 tbsp. finely chopped fresh mint
2 to 5 garlic cloves, minced
Kosher salt and freshly ground pepper
Place yogurt in fine-mesh sieve suspended over bowl for 5 minutes to remove excess liquid.
Squeeze cucumber to remove excess liquid. Transfer to small bowl, and mix in mint, 2 garlic cloves and salt and pepper to taste. Refrigerate for 30 minutes.
Taste and add another minced garlic clove if needed
Yield 3 cups

7. Homemade Hummus
1 can (540ml/190oz.) chick-peas, rinsed and drained, preserve 1/2 cup of the liquid
1/4 cup fresh lemon juice
1/4 cup tahini
2 - 3 garlic cloves, minced
1 tsp. ground cumin
Drizzled of extra-virgin olive oil
In bowl of food processor, place chickpeas, chickpeas liquid lemon juice, tahini, 2 garlic cloves, and cumin and process until smooth. Refrigerate for 30 minutes.
Taste and add another minced garlic clove if needed. To serve, drizzle with olive oil.
Yield 2 cups

8. Dilly delicious Dip
1/2 cup mayonnaise
1/2 cup fat plain yogurt
2 tbsp. plus 1 tsp. finely chopped fresh dill
Kosher salt and freshly ground pepper
In small bowl, combine mayonnaise, yogurt and dill. Add salt and pepper to taste and refrigerate for at least 1 hour before serving.
Yield 1 cup

9. Smoked paprika mayonnaise
1/3 cup mayonnaise
3/4 cup tbsp. smoke paprika
In small bowl, combine mayonnaise and paprika.
Yield 3/4 cup

10. Santa Fe chicken bagel
This sandwich is likely to appeal to older children or those with more sophisticate palates.
1 bagel cut in half horizontally
1/4 avocado
1 squeezed lemon juice
1 and 3/4  or./35g chicken breast, cooked and thinly sliced.
1 round tsp. smoke paprika mayonnaise
1 slice sweet yellow or red pepper
1 slice tomato, seeded and cup into strips
1 leaf romaine lettuce, halved
the night before, organize ingredients and prepare smoke paprika mayonnaise. Refrigerate overnight.
In the morning, lightly roast bagel
Mash avocado with lime juice and spread evenly over half bagel. Top with chicken
Spread smoke paprika mayonnaise on chicken and top with yellow pepper, tomatoes, lettuce and remaining half of bagel. Cut sandwich in half and pack in reusable container.
Yield serves 1

11. Shrimp sandwich
This sandwich can be made with any types of bread and is also delicious with a few slices of avocado. If you are serving it immediately, mash a little lemon or lemon juice with avocado to prevent it from browning.
1/2 cup peeled cooked shrimp
1 tomato, seeded, diced
1 round tbsp. mayonnaise
2 tsp. cocktail sauce
1 tsp. chopped fresh parsley(optional)
4 slices whole wheat bread
1 large handful arugula
The night before, in small bowl, combine shrimp, tomatoes, mayonnaise, cocktail sauce and parsley(optional) and refrigerate overnight.
In the morning, lightly toasted bread, Spread shrimp mixture on 2 slices of bread and top with arugula and remaining slices of bread. Cut sandwiches in half and pack in reusable containers.
Yield serves 2

12. Cucumber sandwich
This simple sandwich is ideal for young children. Dig out the cookie cutter to create a tantalizing treat. For variety you can add a few slices of sweet red pepper and/or romaine lettuce.
2 slices whole wheat bread
1 tsp. non hydrogenate margarine
2 tsp. mayonnaise
8 slices of cucumber, thinly sliced
Kosher salt and freshly ground pepper(optional)
The night organize ingredients and refrigerate.
In the morning, lightly toast bread slices and spread with margarine.
Spread 1 slice of bread with mayonnaise and top with cucumber. Srinkle lightly with salt and papper to taste(If using) and top with remaining slice of bread. Use cookie cutters to cutout fun shapes and pack in reusable containers.
Yield serves 1

13. Chilli mayonnaise
Chili mayonnaise is an ingredient in our flank steak. sandwich below and is also delicious in chicken salad sandwiches.
2 tbsp. mayonnaise
1 tsp. Asian garlic chili sauce or sweet chili sauce
In small bowl, combine ingredients thoroughly
Yield approximately 2 tbsp.

14. Home made pesto
Pesto is useful to have on hand.  It can be tossed with pasta to make Kid's Pesto salad or used in variety of different sandwiches. If your school is nut-free, simply omit the pine nuts---the pesto is delicious this way too! Extra pesto can be frozen in ice cube trays
1/2 cup packed fresh basil leaves
1 cup grated Parmesan cheese
1/2 cup pine nut(optional)
2 garlic cloves
2-4 tbsp. extra virgin olive oil
In bowl of food processor, process basil, Parmesan, pine nuts(if using) and garlic until finely minced. With processor running, slowly pour olive oil through feeding tube and process until smooth consistently is reached.
Yield approximately 2 cups.

15. flank stead sandwich
Ciabatta is a crusty bread that goes well with roasted beef and steak sandwich. if you cannot find the individual buns, buy a loaf and cut into slices. Foccacia also works well with beef sandwich.
4 thin slices Barbecued Asian Flank steak
2 tsp. chili mayonnaise
1 ciabatta bun cut in half horizontally
1 large handful arugula
6 slices cucumber
2 thin slices sweet pepper
1 -2 slices mozzarella cheese(optional)

The day before, prepare Barbecued Asian flank steak for dinner and refrigerate leftover. Prepare chili mayonnaise  and organize ingredients. Refrigerate overnight.
In the morning, spread one half of bun with chili mayonnaise. Top with arugula and then slices of barbecued Asian Flank streak, cucumber, red pepper, cheese (if using) and remaining half of the bun. Cut sandwich in half and pack in reusable container.
Yield serves 1

16. Basil mayonnaise
basil mayonnaise is a delicious alternative to regular mayonnaise and a lovely complement to chicken, shrimp and vegetable sandwiches
1.4 cup mayonnaise
1tbsp. finely chopped fresh basil
1 squeeze fresh lemon juice
In small bowl, combine ingredients thoroughly
Yield 1/4 cup

17. Asian chili mayonnaise
1.4 cup mayonnaise
1/2 tsp. Sriracha Asian chili hot sauce or more if preferred
1/2 tsp. soy sauce
4 drops of sesame oil

In small bowl, combine ingredients thoroughly
Yield 1/4 cup

18. lemon shallot dressing
According to chef James Schaeffer, the creator of this dressing, the key is to use a sharp knife to dice the shallots. A dull knife may runs the risk of bruising the shallots which is muddy the dressing.
1 tbsp. finely chopped shallots
2 tbsp. fresh lemon juice
1/2 cup canola oil
Kosher salt and white pepper
In small bowl combine shallots and lemon juice. Slowly whisk in oil until combined. Add salt and pepper to taste.
Yield almost 3/4 cup.

19. Mediterranean bean salad
Admittedly this salad is rather sophisticated for the average child's lunch box, but we love it so much we decide to include it anyway.
1 can (19oz./540ml) chickpeas, drained, rinsed or 2 cups cooked chickpeas
1 can (19oz./540ml) black beans, drained and rinsed or 2 cups cooked black beans
1 can (14oz./398ml) artichoke hearts packed in water, drained, rinsed and diced
1 sweet red pepper, seeded and diced
2 cups chopped kale
15 kalamata olives, pitted and chopped
8 sun-dried tomatoes, diced
3/4 cup crumbled feta cheese
1/2 cup Balsamic Vinaigrette
In large bowl combine all ingredients.
Yield serves 6 to 8.


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1.Seven up Salad

A cool lime colored melt-in-you-mouth goodness.

Seven up soft drink (or other) 1 cup 250 ml
Small marshmallows 2 cups 500 ml

Lime flavored gelatin (jelly powder) 1x3 oz. 185 g
Cream cheese, cut up 80 oz. 250 g
Crushed pineapple with juice 14 oz. 398 ml

Whipping cream (or 1 envelope topping) 1 cup 250 ml
Salad dressing (or mayonnaise) 1/2 125 ml

Put seven up and marshmallows into medium saucepan. Heat and stir over medium heat marshmallows.

Stir in gelatin to dissolve. Add cream cheese. Stir until melted. Remove from heat. Stir in pineapple with juice. Chill until syrupy.

Whip cream until stiff. Add salad dressing. Fold into thickened gelatin Pour into mold or pretty  serving bowl. Chill. Serves 10 to 12.

2. Lime Crunch Salad

Creamy mint green color, this is chunky and crunchy. Delicious.

Lime flavored gelatin (jelly powder) 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Salad dressing ( or mayonnaise) 1 cup 225 ml

Cottage cheese, mashed a bit 1 cup 250 ml
Diced cucumber, drained 1/2 125 ml
Diced celery 1/2 125 ml
Chopped walnuts or pecans 1/2 cup 125 ml
Dry onion flakes 1 tbsp. 15 ml

Combine gelatin and boiling water in bowel. Stir to dissolve. Whisk or beat in salad dressing . Chill until syrupy.

Fold in cottage cheese, drained cucumber, celery, walnuts and onion. Pour into mold or bowel.Chill. Serves 8

3. Cabbage Pimiento Salad

Definitely the leader in its class. Party perfect.

Lime flavored gelatin  1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Small marshmallows 1 cup 250 ml

Shredded cabbage 2 cups 500 ml
Chopped pimiento 1/4 cup 50 ml
Crushed pineapples with juice  14 oz. 398 ml
Dalad dressing (or mayonnaise) 1 cup 225 ml

Whipping cream ( or 1 envelope topping)
Walnuts, finely chopped 1 cup 250 ml

Combine gelatin and boiling water in bowel. Stir to dissolve. Add marshmallows. Stir until melted.

Add cabbage, pimiento, pineapple with juice and salad dressing, Chill until in begins to thicken. Stir once or twice.

Whip cream until stiff. Fold into thickened cabbage mixture. Fold in walnuts. Turn into large bundt mold. Chill. Serves 20.

4. Lime Vegetable Mold

Makes a clear vegetable packed salad.

Lime flavored gelatin (jelly powder) 1 x 3 oz. 1 x 85 g
Boiling water 3/4 cup 175 ml
Salt 1/4 tsp. 1 ml
Cold water 3/4 cup 175 ml

Grated cabbage 1 cup 250 ml
Grated carrot 1/2 cup 125 ml
Diced celery 1/2 cup 125 ml

Dissolve gelatin in boiling water in bowl. Stir salt. Add col water. Chill until slightly thickened.

Add cabbage, carrot and celery to thickened gelatin. Fold in. Pour into mold. Chill Garnish with sliced cucumber or other vegetables. serves 8

5. Fluffy Vegetable Medley
A good, fluffy mint green color salad- a disguise for vegetable.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Salt 1/4 tsp. 225 ml
Granulated sugar 1 tbsp. 1 ml
Cold water 1/2 cup 125 ml
Salad dressing (or mayonnaise) 1/2 cup 125 ml

Grated cabbage 2 cup 500 ml
Grated carrot 1/2 cup 125 ml
chopped celery 1/2 cup 125 ml
Copped peeled cucumber 1/4 cup 50 ml
Grated onion ( or 1 tsp. , 5 ml, onion flakes) 1 tbsp. 15 ml

Dissolve gelatin in boiling water in bowl. Stir in salt and sugar. Add cold water.
Whisk or beat in salad dressing to combine. Chill until slightly thickened. Beat with rotary beater until fluffy.

Fold in cabbage, carrot, celery, cucumber and onion. Pour into mold or serving bowl. Chill. Serves 8

Note: Gelatin may be completely set then  put in a blender to fluff before adding vegetables. It will make it nice and airy but it won't increase the volume as much when using a rotary beater.

6. Pineapple Sour Cream Salad

Cream green, somewhat tart and so easy.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml
Crushed pineapple and juice 14 oz. 398 ml

Sour cream 1 cup 250 ml

Put gelatin in bowel. Stir in boiling water dissolve. Add pineapple with juice. Stir. Chill until syrupy.

Stir sour cream into thickened gelatin. Pour into mold or serving bowl. Chill. Serves 8.

7. Lime Pear Salad

Wonderful for luncheon. Creamy and light.

Lime flavored gelatin 1 x 3 oz. 1 x 85 g
Boiling water 1 cup 225 ml

Pear juice 1 cup 225 ml
Cream cheese 4 oz. 125 g
Small marshmallows(or 12 large. cut up) 100
Canned pear halves, diced 8
Whipping cream( or 1 envelope topping) 1 cup 250 ml

In a large bowl put gelatin and boiling water. Stir to dissolve.

Add pear juice. Using wire cheese cutter, cut cheese and add in small chunks. Stir in marshmallows. Chill, Stirring now and then until mixture begins to thicken.

Fold in diced pears. Whip cream until stiff. Fold into mixture. Pour into mold or serving bowl. For standing in warm room, better to use a serving bowl since this is not too firm a salad. Serves 12.


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Wednesday, October 8, 2014

Anti Ageing Tips(5): Clinical proven in getting rid of Acnes & Acne Scars and re smooth Your facial skin

By Kyle J. Norton(draft article)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, The Alan Hopkinson Daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal pharma and Bio science, ISSN 0975-6299.
All right reserved. Reproduction and Translation to other languages of this publication are prohibited without consent of the writer.


Who doesn't want to look 5, 10,15 or 20 years younger in comparison to people with the same age group?

The dream of finding the ingredients in rejuvenated aging skin has been ongoing since human civilization. Unfortunately, many ingredients with no commercial values have been discarded due to their effects in dampening the profits of cosmetic companies.

Don't ask me about commercial anti-aging products. Most of them are produced for making profits and do not perform as theirs' claims. Truly, if one is found to be effective, it will constitute to shelf-removal of many others with the same intention. Unfortunately, walking through the cosmetic section of health stores and super markets, thousands of these products are still packed on the shelves. How effective they are? You know the answer.

Most people know acne is caused by dirt in oily skin pores, but little is known that acne is also caused by the system of toxins in the body. If our liver and kidney can not cleanse all toxins in the body, then our skin become the third source for cleansing the remainder of toxins.

The below tips have been proven through our clinical studies of over 400 subjects between age of 57 - 63. If you are in this age, you can expect the same results(a)(b)(c).

Tip Five
How to get rid of Liver or Aging spots and re smooth Your facial skin
According to Dr. GEORGE E. MORRIS, M.D., in a study of 60 patients with acne being given 8 oz of citrus juice twice daily and vitamin C, (de oxidized form) of  in 3 gm a day, after 4 months 43 showed improvement, 10 failed to show improvement and 7 did not return for follow up(1). Some articles showed that vitamin C may be effective in the reduction of the formation of acne scars through it’s anti-inflammatory and free radical scavenger activities(1), but no study of Dehydroascorbic acid (DHA ) in reduced formation of Acnes & Acne Scars has been found through searching on PubMed.

The Ingredients
A. Dehydroascorbic acid (DHA)(1)
1. The chemical reaction
Vitamin C + Water -----> Dehydroascorbic acid (DHA ) + 2e- +2H+
Chemical Structure



The equipment and Preparation
1. One bottle of synthetic vitamin C 100x 500mg tablets. You can purchase this in any pharmacy for about $5.00
2. A small bottle carries 100mL of warm tap water or still-water if desire.
3. A roll of bounty or a half hand size sponge.
4. A pair of plastic glove.

How to make Dehydroascorbic acid (DHA) 4% concentration
Day one
Put 8 tablets of synthetic vitamin C into the bottle which carries 100 mL of water[(8x500mg)/100mL=4000mg/100,000mg=4/100=4% concentration ofDehydroascorbic acid (DHA)] on the day before application to make sure all vitamin C tablets are dissolved.

How to remove Acnes & Acne Scars and re smooth Your facial skin
The next day
Put on your glove. Shake the bottle well. Pour some Dehydroascorbic acid (DHA ) onto a piece of fold-twice bounty paper towels. Apply the solution 3 times a days by rubbing against the skin of the effects area with little pressure for about one minutes. Apply more solution if require. Dehydroascorbic acid (DHA) 4% concentration should be able to get rid of the appearance of some acnes, prevent the re-occurrence, recover past acne scar through cell rejuvenation,  and re smooth some of the skin on the effect areas in a few days.

After applying, clean the sponge if used and glove, return and store the bottle of solution into first aid box in room temperature. Replace the solution every ten days to retain accurate concentration.

What to expect
How Dehydroascorbic acid (DHA) exhibited its detoxified, antioxidant, anti inflammatory and enhanced cell regeneration effects in getting rid of  Acnes & Acne Scars and re smooth Your facial skin.
1. In the first few days of application
a. Reduced inflammation cause of Acnes on the skin to recede,
b. Prevent the occurrence of new acnes
b. Some of the effected skin area start to smooth out
c. Enhanced cell rejuvenation, Small size acne scars begin to recover

2. In a few weeks
Depending to types of skin and severity of the effected areas, and according to our clinical study
a. Up to 100% of removal of all acne (90% of test subjects achieved this result) and No re occurrence of acnes over 12 weeks of study depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62.
b. Recovered most mall size of acne scars (90% of test subjects achieved this result), continued recovery of large size acne scars and marks of recovered small acne scars are still visible on all tested subjects, at the 12 weeks study.
c. Smooth up to 100% of the effect areas depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62[approximately, 70 % (100% of moderate and 80% of severe tested-subjects) had achieved that result].
As the results, we suggested that the effectiveness of Dehydroascorbic acid (DHA) 4% concentration   in getting rid of f Acnes & Acne Scars and re smooth Your facial skin may be through its detoxified, free radical scavenging, anti inflammatory and enhanced cell regeneration activities.

Millions have been spent in our studies, we provide you this information free and do not ask for anything in return. You promise to tell everyone you know about this webpage and retweet it, so they do not waste their money on ineffective commercial products.

Precautions
1. Always testing your topical skin solution, including Dehydroascorbic acid (DHA ) for allergic reaction, by applying a tiny portion onto your wrist for 5 minutes. Do not use the solution if there is allergic reaction.
2. Although there were no adverse effect in our study, please make sure you always wear gloves before applying, as higher concentration of the solution has shown to brownness on the finger nails.
3. The solution has shown to cause yellowness on the surface of some metal (very old) sinks, please make sure your test it to avoid the same messes.
4. Higher concentration of the solution has been used in skin tanning industry, please make the solution is completely absorbed(about 5- 10 minutes) into your skin before going to the extreme sun.
5. If the solution get into your eyes, use tap water to clear them.
6. Do not attempt to make higher solution and put them on your facial skin, as it has not been tested.
If you have any questions, please email me at kylenorton@live.ca

All articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying

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Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer

For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html

  
References
(a) http://kylejnorton.blogspot.ca/2014/06/dehydroascorbic-acid-dhavitamin-c.html
(b) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html
(c) http://kylejnorton.blogspot.ca/2014/08/vitamin-dehydroascorbic-acid-dha-and.html
(1) http://kylejnorton.blogspot.ca/2014/10/anti-skin-aging-in-dehydroascorbic-acid.html
(2) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-points-of-view.html
(3) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html

Anti Ageing Tips(4); Clinical Proven to Rejuvenate Your Aging Neck the Easy way

By Kyle J. Norton(Draft article)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, The Alan Hopkinson Daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal pharma and Bio science, ISSN 0975-6299. 

All right reserved. Reproduction and Translation to other languages of this publication are prohibited without consent of the writer. 

Who doesn't want to look 5, 10,15 or 20 years younger in comparison to people with the same age group?

The dream of finding the ingredients in rejuvenated aging skin has been ongoing since human civilization. Unfortunately, many ingredients with no commercial values have been discarded due to their effects in dampening the profits of cosmetic companies.

As the aging progress, the thin skin on your neck loses elasticity and sagging(Your neck is the first place aging shows up), it is a result of the loss of collagen, as well as  sun damage and a natural loss of moisture. Some researcher suggested that adding to the ageing process of neck cell, gravity also lays an important role in influence of wrinkles.

The below tips have been proven through our clinical studies of over 400 subjects between age of 57 - 63. If you are in this age, you can expect the same results(a)(b)(c).

Tip Three
How to get rid of Liver or Aging spots and re smooth Your facial skin

The Ingredients
A. Dehydroascorbic acid (DHA)(1)
1. The chemical reaction
Vitamin C + Water  ----->  Dehydroascorbic acid (DHA ) + 2e- +2H+
Chemical Structure



The equipment and Preparation
1. One bottle of synthetic vitamin C 100x 500mg tablets. You can purchase this in any pharmacy for about $5.00
2. A small bottle carries 100mL of warm tap water or still-water if desire.
3. A roll of bounty or a half hand size sponge.
4. A pair of plastic glove.

How to make Dehydroascorbic acid (DHA) 4% concentration
Day one
Put 8 tablets of synthetic vitamin C into the bottle which carries 100 mL of water[(8x500mg)/100mL=4000mg/100,000mg=4/100=4% concentration of Dehydroascorbic acid (DHA)] on the day before application to make sure all vitamin C tablets are dissolved.

How to to Rejuvenate Aging Neck 
Skin sagging(ageing neck) is a result of a loss of collagen and elastic of the skin due to aging in combination with the dreaded pull of gravity. Dehydroascorbic acid (DHA) 4% concentration has shown to promote elasticity and reduce sagging and wrinkle effects, probably through its detoxified, antioxidant, enhanced reproduction of collagen and retained moister of skin mechanisms

The next day
Put on your glove. Shake the bottle well. Pour some Dehydroascorbic acid (DHA ) onto a piece of fold-twice bounty paper towels. Apply the solution 3 times a days by rubbing against the skin of your neck with little pressure  for about 1/2 minutes. Apply more solution if require.  Dehydroascorbic acid (DHA) 4% concentration should be able to  reduce some of sagging and wrinkle effects in a few days.

After applying, clean the sponge if used and glove, return  and store the bottle of solution into first aid box in room temperature for tomorrow use. Replace the solution every ten days to retain accurate concentration.

What to expect 
1. In the first few days of application
a. Some of sagging and wrinkle start to tighten
b. Some of the effected skin area start to smooth out
c. Reduction of visibility of the effect areas
2. In a few weeks
Depending to types of skin and severity of the effected areas, and according to our clinical study
a. Up to 100% in removal of all sagging and wrinkle depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62(approximately, 40% and 50% of tested-subjects had achieved the removal of all  and 80% sagging and wrinkle of the neck, respectively).


b. Smooth up to 100% of your neck depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62[100% of moderate and 40% of severe tested-subjects) had achieved that result].


Millions have been spent in our studies, we provide you this information free and do not ask for anything in return. You promise to tell everyone you know about this webpage and retweet it, so they do not waste their money on ineffective commercial products. 

Precautions
1.  Always testing your topical skin solution, including Dehydroascorbic acid (DHA )  for allergic reaction, by applying a tiny portion onto your wrist for 5 minutes. Do not use the solution if there is allergic reaction.
2. Although there were no adverse effect in our study, please make sure you always wear gloves before applying, as higher concentration of the solution has shown to brownness on the finger nails.
3. The solution has shown to cause yellowness on the surface of some metal (very old) sinks, please make sure your test it to avoid the same messes.
4. Higher concentration of the solution has been used in skin tanning industry,  please make the solution is completely absorbed(about 5- 10 minutes) into your skin before going to the extreme sun.
5. If the solution get into your eyes, use tap water to clear them.
6. Do not attempt to make higher solution and put them on your facial skin, as it has not been tested.
If you have any questions, please email me at kylenorton@live.ca

All articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying

Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and  Dementia  with step by step instructions through Scientific Studies  within 2 Months or your Money back

Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer

For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
 

References
(a) http://kylejnorton.blogspot.ca/2014/06/dehydroascorbic-acid-dhavitamin-c.html
(b) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html
(c) http://kylejnorton.blogspot.ca/2014/08/vitamin-dehydroascorbic-acid-dha-and.html
(1) http://kylejnorton.blogspot.ca/2014/10/anti-skin-aging-in-dehydroascorbic-acid.html
(2) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-points-of-view.html
(3) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-

Sunday, October 5, 2014

How to Reduce Visibility of Forehead Fine Lines up to 100%

By Kyle J. Norton(Draft Article)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, The Alan Hopkinson Daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal pharma and Bio science, ISSN 0975-6299. All right reserved

Who doesn't want to have  5, 10,15 or 20 years younger skins in comparison to people with the same age group?

The dream of finding the ingredients in maintaining and getting rid of aging skin has been ongoing since human civilization. Unfortunately, many ingredients with no commercial values have been discarded due to their effects in dampening the profits of all cosmetic companies.

Many anti aging commercial products claim vaguely that they can reduce visibility of fine lines if used in long term for making profits and most of them do not perform as theirs' claims. Truly, if one found to be effective, it will constitute to shelf-removal of many others with the same intention. Unfortunately, walking through the cosmetic section of health stores and super markets, thousands of these products are still  packed on the shelves. How effective they are? You know the answer.

The below tips have been proven through our clinical studies of over 400 subjects between age of 57 - 63. If you are in this age, you can expect the same results(a)(b)(c).

A. Dehydroascorbic acid (DHA) and vitamin E(1)
1. The chemical reaction of Dehydroascorbic acid (DHA)
Vitamin C + Water  ----->  Dehydroascorbic acid (DHA ) + 2e- +2H+
2. Vitamin E chemical structure
Tocopherol, alpha-.svg

The α-tocopherol form of vitamin E

The equipment and Preparation
1. One bottle of synthetic vitamin C 100x 500mg tablets. You can purchase this in any pharmacy for about $5.00
2. A bottle of vitamin E purified oil (You can only buy it from any pharmacy for $10) (We used provitamin E produced by Jamieson, due to complaints of irritation and stickiness of many tested subjects, You can also buy it at any pharmacy and super market for about $20 for a jar of 60ml)
2. A small bottle carries 100mL of warm tap water or still-water if desire.
3. A roll of bounty or a half hand size sponge.
4. A pair of plastic glove.

Please Note, Kyle J. Norton and Associates DO NOT receive funding for Jamieson(The giant vitamins company)

How to make Dehydroascorbic acid (DHA) 4% concentration
Day one
Put 8 tablets of synthetic vitamin C into the bottle which carries 100 mL of water[(8x500mg)/100mL=4000mg/100,000mg=4/100=4% concentration of Dehydroascorbic acid (DHA)] on the day before application to make sure all vitamin C tablets are dissolved.

How to reduced visibility of forehead fine lines up to 100%
Fine line is a result of effect of gravity in aging, and causes of slower process in cell rejuvenation and longer in elastic fibers replacement. Some researchers insisted that adding to the aging skin, free radicals and inflammatory molecules may degrade facial skin even quicker. 
The next day
Put on your glove. Shake the bottle well. Pour some Dehydroascorbic acid (DHA ) onto a piece of fold-twice bounty paper towels. 

Apply the solutions 3 times a days  
 Application first of Dehydroascorbic acid (DHA) 4% concentration to induce forehead fine line skin cleansing through its detoxified, antioxidant by rubbing against the skin of the effects area with little pressure  for about one minutes. Apply more solution if require. Wait for 5 minutes then apply vitamin E directly and generously onto the fine lines.

After applying, clean the sponge if used and glove, return  and store the bottle of solution and  vitamin E into first aid box in room temperature. 


What to expect 
1. In the first few days of application
 Visibility of forehead fine lines shows signs of receding

2. In a few weeks
Depending to types of skin and severity of the effected areas, and according to our clinical study
Up to 100% of forehead fine lines have been removed depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62(Approximately, 5% and 60% of tested-subjects had achieved reduced visibility of 100% and 80% of forehead fine lines after 12 weeks, respectively).


Millions have been spent in our studies, we provide this information free and do not ask for anything in return. You promise to tell everyone you know about this webpage and retweet it, so they do not waste any more money on ineffective commercial products. 

Precautions
1.  Always testing your topical skin solution, including Dehydroascorbic acid (DHA ) and vitamin E  for allergic reaction, by applying a tiny portion onto your wrist for 5 minutes. Do not use the solution if there is.
2. Although there were no adverse effect in our study, please make sure you always wear gloves before applying, as higher concentration of Dehydroascorbic acid (DHA) 4% concentration has been shown to brownness on the finger nails.
3. The Dehydroascorbic acid (DHA) 4% concentration has been shown to cause yellowness on the surface of some metal (very old) sinks, please make sure your test it to avoid the same messes.
4. Higher concentration of the solution has been used in tanning industry, please make that Dehydroascorbic acid (DHA) 4% concentration is completely absorbed(about 5- 10 minutes) into your skin before going to the extreme sun.
5. If the solutions get into your eyes, use tap water to clear them.
6. No not attempt  to make higher than Dehydroascorbic acid (DHA) 4% concentration solution, as it has not been tested.

All articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying

Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and  Dementia  with step by step instructions through Scientific Studies  within 2 Months or your Money back

Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer

For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
 

References
(a) http://kylejnorton.blogspot.ca/2014/06/dehydroascorbic-acid-dhavitamin-c.html
(b) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html
(c) http://kylejnorton.blogspot.ca/2014/08/vitamin-dehydroascorbic-acid-dha-and.html
(1) http://kylejnorton.blogspot.ca/2014/10/anti-skin-aging-in-dehydroascorbic-acid.html
(2) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-points-of-view.html
(3) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html

How to get rid of Black & white heads & Re smooth the effect areas

By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, The Alan Hopkinson Daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com
Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal pharma and Bio science, ISSN 0975-6299. All right reserved


Who doesn't want to have  5, 10,15 or 20 years younger skins in comparison to people with the same age group?

The dream of finding the ingredients in maintaining and getting rid of aging skin has been ongoing since human civilization. Unfortunately, many ingredients with no commercial values have been discarded due to their effects in dampening the profits of all cosmetic companies.

Don't ask me about commercial anti-aging products. Most of them are produced for making profits and do not perform as theirs' claims. Truly, if one found to be effective, it will constitute to shelf-removal of many others with the same intention. Unfortunately, walking through the cosmetic section of health stores and super markets, thousands of these products are still  packed on the shelves. How effective they are? You know the answer.

The below tips have been proven through our clinical studies of over 400 subjects between age of 57 - 63. If you are in this age, you can expect the same results(a)(b)(c).

Tip ONE
How to get rid of Black and white head and re smooth the effect areas

The Ingredients
A. Dehydroascorbic acid (DHA)(1)
1. The chemical reaction
Vitamin C + Water  ----->  Dehydroascorbic acid (DHA ) + 2e- +2H+
Chemical Structure



The equipment and Preparation
1. One bottle of synthetic vitamin C 100x 500mg tablets. You can purchase this in any pharmacy for about $5.00
2. A small bottle carries 100mL of warm tap water or still-water if desire.
3. A roll of bounty or a half hand size sponge.
4. A pair of plastic glove.

How to make Dehydroascorbic acid (DHA) 4% concentration
Day one
Put 8 tablets of synthetic vitamin C into the bottle which carries 100 mL of water[(8x500mg)/100mL=4000mg/100,000mg=4/100=4% concentration of Dehydroascorbic acid (DHA)] on the day before application to make sure all vitamin C tablets are dissolved.

How to remove black and white head and re smooth the skin of the effect areas
Black and white heads are the result of a skin pore becoming clogged with sebum from the body's natural oil and becoming black heads if oxidized.  
The next day
Put on your glove. Shale the bottle well. Pour some Dehydroascorbic acid (DHA ) onto a piece of fold-twice bounty paper towels. Apply the solution 3 times a days by rubbing against the skin of the effects area with little pressure  for about one minutes. Apply more solution if require.  Dehydroascorbic acid (DHA) 4% concentration should be able to remove most of black and white head and smooth some of the skin on the effect areas in a few days.

After applying, clean the sponge if used and glove, return  and store the bottle of solution into first aid box in room temperature.

What to expect 
1. In the first few days of application
a. Some of the black and white head start to disappear
b. Some of the effected skin area start to smooth out
c. Reduction of some cell follicles
2. In a few weeks
Depending to types of skin and severity of the effected areas, and according to our clinical study
a. Up to 100% of black and white have been removed depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62(approximately, 10% of tested-subjects had achieved that result).
b. Smooth up to 100% of the effect areas depending to age, types of skin and severity of the effect areas, according to the study of ages between 57 - 62(approximately, 10% of tested-subjects had achieved that result)
c. Skin pore tightening
Dehydroascorbic acid (DHA) 4% concentration exhibited its anti black and white head and skin restoration effects, probably through detoxified, antioxidant and normalized overactive sebaceous glands in production of excess of sebum  to prevent follicles from clogged with sebum mechanisms.

Millions have been spent in our studies, we provide you this information free and do not ask for anything in return. You promise to tell everyone you know about this webpage and retweet it, so they do not waste their money on ineffective commercial products. 

Precautions
1.  Always testing your topical skin solution, including Dehydroascorbic acid (DHA )  for allergic reaction, by applying a tiny portion onto your wrist for 5 minutes. Do not use the solution if there is allergic reaction.
2. Although there were no adverse effect in our study, please make sure you always wear gloves before applying, as higher concentration of the solution has shown to brownness on the finger nails.
3. The solution has shown to cause yellowness on the surface of some metal (very old) sinks, please make sure your test it to avoid the same messes.
4. Higher concentration of the solution has been used in tanning industry, please make the solution is completely absorbed(about 5- 10 minutes) into your skin before going to the extreme sun.
5. If the solution get into your eyes, use tap water to clear them.
6. No not attempt  to make higher solution and put them on your facial skin, as it has not been tested.

All articles written by Kyle J. Norton are for information & education only, please consult your Doctor & Related field specialist before applying

Natural Remedies for Dementia Memory Loss ReversalGuarantee to Stop Progression and Reverse Memory Loss in Alzheimer and  Dementia  with step by step instructions through Scientific Studies  within 2 Months or your Money back

Super foods Library, Eat Yourself Healthy With The Best of the Best Nature Has to Offer

For over 100 healthy recipes, http://diseases-researches.blogspot.ca/p/blog-page_17.html
 

References
(a) http://kylejnorton.blogspot.ca/2014/06/dehydroascorbic-acid-dhavitamin-c.html
(b) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html
(c) http://kylejnorton.blogspot.ca/2014/08/vitamin-dehydroascorbic-acid-dha-and.html
(1) http://kylejnorton.blogspot.ca/2014/10/anti-skin-aging-in-dehydroascorbic-acid.html
(2) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-points-of-view.html
(3) http://kylejnorton.blogspot.ca/2014/04/skin-aging-in-vitamin-e-points-of-view.html

Monday, September 15, 2014

Recipes(6)

Recipe contributed by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt. You can view its website at www.hmhbooks.com

1. Fruit and nut oatmeal
In a small saucepan combine 1/2 cup fat free milk and 1/2 cup apple juice, bring to boiling. Stir in 3 dried apricot, diced; 1/2 cup quick cooking rolled oats (not instant); 1/8 teaspoon pumpkin pie spice. Reduce heat/ Simmer 2 minutes or until thickened, stirring constantly. Remove from heat. Cover and let stand for 2 minutes. Sprinkle with 1/2 tablespoon chopped walnuts, toasted.
Per serving, 335 calories, 10 fat (1 g sat. fat) 2mg cholesterol, 54g sodium, 43g carb. 13g sugar, 5g fiber, 12g pro.

2.  Bombay chicken salad
In a samll bowl combine 1 cup shredded cooked chicken breast, 1/2 cup chopped celery, 2 table spoon of raisins, and 2 tablespoons slivered almonds. Add 1/3 cup plain fat free Greek yogurt, 1/2 tablespoon curry powder, and 1/2 tablespoon black pepper. Toss until coated. Divide mixture among 3 romaine leaves, roll up. Serve with 1 medium tangerine.
Per serving: 455 cal., 11g fat (2g sat.fat), 119 mg chol.,172g sodium, 35 carb. 25g sugar, 6g fiber, 55g pro.

3. Choco;ate-covered Banana bites
Cut 1 medium banana into 1 inch chuncks. Drizzle with 1 ounce dark chocolate, melted. Free on a parchment-line tray for 2 - 24 hours
Per serving: 248 cal., 11g fat (7g tran. fat), 1mg chol., 2mg sodium, 42 g carb., 25g sugar, 5g fiber, 3g pro.

4. Roasted vegetables with Couscous
Preheat oven to 450 degree F. In a bowl toss together 2 cup cubed acorn squash; half of large onion. sliced; half of a red sweet pepper, diced; 1/2 cup cherry tomatoes; 1tablespon olive oil; 1 clove garlic minced; a pinch salt; and a pinch of chili powder. Spread mixture on a parchment lined bake in sheet. Roast for 25 to 45 minutes or until squash is tender and vegetables are slightly browns on edges. Serve over 1/2 cup cooked whole wheat couscous. Sprinkle with 2 tablespoon feta cheese and black pepper. Drizzle with 2 tablespoon light balsamic vinaigrette salad dressing.
Per serving: 436 cal., 11g aft( 4g sat. fat) 17 mg chol., 666 mg sodium, 79g carb. 12g sugar, 3g fiber, 13g pro.

5. Choco-Nana Smoothie
In a blender combine 1 small banana, one 6-ounces carton vanilla fat-free yogurt, 1/2 cup of fat free milk, 2 tablespoons chocolate syrup, and 1/2 teaspoon vanilla. If desired, add ice. Cover and blend. Serve with half of whole grain English muffin spread with 1 tablespoon peanut butter.
Per serving: 454 cal., 10g fat(2g sat. fat). 6mg chol., 409 mg sodium, 78g carb., 52 g sugar, 6g fiber, 19g pro.

6. Golden squash bisque
In a saucepan cook 1/2 cup chopped onion in 1 teaspoon canola oil. Add a 12 ounces package frozen pureed winter squash, 1/2 cup reduced sodium chicken broth, and 3/4 teaspoon curry powder. Simmer for 2 minutes; whisk in 1/2 cup plain fat-free yogurt. Enjoy 1 cup of soup sprinkled with 1/2 teaspoon fresh thyme (refrigerate remaining 1 cup for another meal). Serve  with 1 slice whole grain bread topped with 1 ounce goat cheese and 2 tomatoes slices. if desire, add black pepper, Serve with 4 ounces fruit cup.
per serving; 448 cal., 13g fat(6g sa.t fat), 24mg chol., 460g sodium, 30g sugar, 9g fiber, 20g pro.

7. Hunnus and carrots
Sprinkle 1/4 cup hummus with a dash smoke paprika. Serve with 1 ounce whole wheat crackers and 1 cup baby carrots.
Per serving: 2085 cal., 8g fat (1g sat. fat), 257mg sodium, 24g carb., 6g sugar, 6g fiber, 10g pro.

8. Mediterranean Shrimp Paltter
In a saucepan cook 2/3 cup Israeli couscous according to package direction, except substitute reduced sodium chicken broth for water. Place half of the couscous in a storage container for another use. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into the remaining couscous. In a small bowl stir together 2 tablespoon fat-free Greek yogurt, 1 tablespoon shredded cucumber, 1/4 teaspoon snipped fresh mint, and a dash salt. In a small skillet heat 1 teaspoon olive oil over medium high heat. Add 3 ounce uncooked peeled and deveined shrimp and 1 clove garlic, minced. Cook and stir for 2-3 minutes or until shrimp are opaque. Stir 1/4 teaspoon each dried oregano and shredded lemon peel into mixture. Serve shrimp with couscous and yogurt mixture.
per serving; 366 cal., 10g fat (2g sat/ fat), 131 mg chol., 569 mg sodium, 40g carb, 3g fiber, 27g pro.

9. Santa fe  breakfast wrap
In a small bowl whisk 2 eggs, 2 tablespoon milk, and 1/8 teaspoon each salt and black paper. lightly coat a medium skillet with nonstick cooking spray; heat over medium heat. Pop your egg mixture into skillet. Cook, stirring egg from edges toward center of skillet. When center is set, remove from heat; fold in half avocado, chopped. Spoon mixture onto 9- inch whole grain tortilla; add 2 tablespoons salsa and 1 teaspoon chopped green onion.
Per serving; 484g cal., 25g fat(6g satured fat), 425 mg chol., 1,159 mg sodium, 45g carb., 5g sugar, 11g fiber, 21g pro.

10. Nutty 'N' spict noodle
In a small bowl whisk together 1 tablespoon reduced sodium soy sauce, 2 teaspoon peanut butter, 1 teaspoon lime juice, 1/8 teaspoon sesame oil, and a dash crushed red pepper. Toss mixture with a cup cucumber, and 1/4 cup shredded carrot. Cover and chill up to 2 hours. Serve with orange.
Per serving; 38/2 cal., 8 g fat (1g sat sat. fat), 0mg chol., 623 mg sodium, 64 carb., 21 g sugar, 9 g fiber, 16g pro.


11.  Spicy tortolla chip
preheat oven to 350 degree F. In a small cup combine 1/4 teaspoon each chili powder and garlic powder and a dash od salt. Cut one 8 inch tortilla into wedges; coat with non stick spray and sprinkle with chili powder mixture. Bake for 8 - 10 minutes or until lightly browned. Meanwhile for salsa, combine 1/2 cup chopped tomatoes, 2 table spoons finely chopped onion, 2 teaspoon lime juices, 1and 1/2 teaspoons sipped fresh cilantro, and 1 teaspoon finely chopped jalapeno pepper. Serve with tortalla wedges and 1 ounce of reduced cheddar cheese.
Per serving; 2743 cal., 9g fat (4g sat. fat), 15mg chol., 660mg sodium, 23 carb., 5g sugar, 12g fiber, 17g pro.

12. Sweet fire salmon
Preheat oven to 450 degree F. Combine 1/2 teaspoon each chili powder and brown sugar, Sprinkle mixture over one 3 ounces salmon fillet; rub in. Roast salmon for 15 minutes or until it fakes with a fork. Meanwhile, in a small microwave-safe bowl combine 1/2 cup cooked brown rice; 1/4 frozen peas, thawed; and 1 green onion, sliced. Microwave for 1 minute. slice half of a cucumber; drizzle 2 teaspoon cider vinegar and 1/2 teaspoon olive oil. Serve salmon with rice mixture, cucumber mixture and lime wedges.
Per serving; 370 cal., 15g fat (3g sat. fat), 47mg chol., 72 mg sodium, 36g carb., 7g sugar, 5g fiber, 23g pro.

13. Rice pudding
In a small saucepan stir together 1/2 cup cooked brown rice, 1/2 cup fat free milk, 2 table and 2 teaspoons raisins, 2 teaspoons cinnamon sugar. Heat over medium heat string often. Sprinkle with a teaspoon sliced almonds, toasted. Serve with 6 ounces carton vanilla low fat yogurt.
Per serving; 408 cal., 8 fat (2g sat. fat), 10mg chol., 148 mg sodium, 72g carb., 44g sugar, 4g fiber, 16g pro.

14. Tuna spinach salad
In a small brawl stir together 1 green onion, sliced 1 teaspoon light mayo; 1 teaspoon lemon juice; 1/2 teaspoon snipped dill;  and 1 clove garlic minced. Add 3 ounces drain water packed tuna; toss. Arrange 1 cup spinach on  a plate. Arrange 1 roman tomato sliced on spinach top with tuna mixture. Add 1/2 tablespoon sliced almonds. Serve with 1 ounce whole grain crackers and a pear.
Per serving; 357 cal., 12 fat (2 g sat. fat), 64 mg chol., 516 mg sodium, 35 g carb., 20 g sugar, 8g fiber, 24g pro.

15. Veggie Omelet
In a medium skillet heat 1 teaspoon olive oil over medium heat. Add 2 cups fresh spinach; 2green onions, sliced; and half of red sweet pepper, sliced. Cook for 1 minute or until spinach is wilted. spoon mixture into a bowl; set aside. Wipe skillet clean; coat skillet with non-sticking cooking spray and heat over medium high heat. Beat 2 eggs and edge toward center of the skillet.  when center is set but still gloss, add 1 ounce crumbled goat cheese and the vegetables. Fold in half and turn out onto the plate. Serve with whole grain dinner roll. Per serving; 403 cal., 25g fat (10 sat. fat) 445 mg chol., 476mg soldium, 24 carb., 7g sugar, 5g fiber, 24g pro.

16. berry delicious waffles
prepare 2 frozen multi grain waffles according to package direction. Top with 1/2 cup fresh berries, 2 tablespoons Mable syrup and 1 tablespoon sliced almond, toasted. Serve with 3/4 plain fat free yogurt mixed with tablespoon honey.
per serving; 478 cal/. 5 g fat (1g sat. fat), 0mg chol., 500mg sodium, 61 g carb., 60g sugar, 5g fiber, 21g pro.

17. Moroccan Couscous salad
Toss together 3/4 cup cooked Israeli (large pearl) couscous; 4 steamed asparagus spears, cut into 1 inch piece; 2 tablespoon vinaigrette salad dressing; 1 tablespoon chopped kalamata olives and  if desire, 1/2 teaspoon snipped fresh thyme. Top with 2 ounces roasted salmon. Serve with a medium apple.
Per serving; 493 cal., 13g fat (2 g sat. fat), 31mg chol., 605md sodium, 75g carb., 24g sugar, 9g fiber, 20g pro.

18. Berry lemon Crème
Let 1/2 cup frozen berries thaw slightly; coarsely mash berries. Fold berries into one 6 ounces carton lemon low fat yogurt. Spoon into a small freezer safe dish. Cover and freeze 4-24 hours. Remove from freezer 20 minutes before serving.
Per serving; 148 cal., 2g fat(2g sat. fat), 15 mg chol., 128 mg sodium, 21 carb., 12g sugar, 3g fiber, 9g pro.

19. Italian Cupbroad soup
In a mediun sauce pan heat 2 teaspoon olive oil over medium heat. Add 1/4 cup sliced carrot and 1 onion sliced, halved; cook until onion is tender. Add 1 small clove garlic, minced; cook for 1 minute more. Add 1 cup reduced sodium chicken broth; 1 small tomato, chopped; and 1/4 teaspoon dried Italian seasoning, crushed. bring to boiling, add 1/4 cup dried whole grain rotini or penne pasta. Reduce heat. Cook, covered, about 11 minutes or until pasta is tender. Stir in 1cup chopped fresh spinach and 1/2 cup can cannellini (white kidney) beans, rinsed and drained. Cook  and store until spinach is wilted. If desire, add additional reduced-sodium chicken broth to make desire consistency. Sprinkle with 1 teaspoon shredded Parmesan cheese. Serve with a whole grain roll.
Per serving; 396 cal., 12g fat (2g sat. fat)4mg chol., 1,181 mg sodium, 59g carb., 10g sugar, 13g fiber, 20g pro.

20. Breaskfast Continenrtal
Split and toast multigrain English muffin. Spread 1 tablespoon apple butter and 1 tablespoon creamy butter onto muffin, halves, set aside. In a small bowl beat together 1 egg and 1 tablespoon water. Coat a small skillet with non stick cooking spray and heat over medium heat; pour the egg mixture into hot skillet. Cook and stir just until egg is cooked through but still glossy and moist., sprinkle with 1 table spoon shredded traduced fat cheddar cheese, Serve with English muffin.
Per serving; 413 cal., 16g fat(4g sat. fat), 225mg chol., 514 mg sodium, 53g carb., 26g sugar, 6g fiber, 18g pro.


21. Colorful Chef's salad
In a salad bowl toss together 2 cups torn mixed greens; 1 medium ripe pear, diced; 2 tablespoons dried cranberries; and 2 tablespoons light balsamic vinaigrette dressing. Top with 3 ounces grilled chicken strips and 1 tablespoon chopped walnuts.
Per serving; 371 cal. 11g fat(2gsat. fat), 65mg chol., 458 mg sodium, 50g carb., 34g sugar, 8g fiber, 23g pro.

22. Pizza porcorn
Microwave one 100 calories bad microwave popcorn according to the directions. carefully open bag. Add 2 tablespoons grated Parmesan cheese; 1/4 teaspoon oregano, crushed and if desire, a dash red pepper flakes. Shake to disperse seasoning. Pour into a bowl.
Per serving; 144mg cal., 4g fat (2g sat. fat), 9mg chol., 323 mg sodium, 0g sugar, 3g fiber, 7g pro.

23. Ginger Pork Stir-Fry
For sauce, in a small bowl combine 2 teaspoon reduced sodium soy sauce; 2 tablespoon honey; 1 teaspoon grated fresh ginger; 1 teaspoon toasted sesame oil; and 1 clove garlic, minced. In a large non stick skillet heat 1 teaspoon canola oil over medium high heat. Add 3 ounces diced pork tenderloin; stir fry 1 minute or just until pork lose its pink color. Remove from skillet; set aside. Add 2 cups purchased precut stir-fry vegetables or frozen stir fry vegetables, thawed, and the sauce to skillet. Cook and stir for 5-6 minutes or until vegetables are tender. Return pork to the skillet. Cook for 2 -3 minutes more or until pork is cooked, through. Serve with 1/2 cup quinoa.
Per serving; 435g clal, 13g fat(2g sat. fat), 55mg chol., 49 mg sodium, 54g carb., 22g sugar, 9g fiber, 26g pro.

24. Swiis Morning Muesli Bowl
In a medium bowl stir together one 6 ounce carton vanilla fat-free yogurt; 1/2 cup uncooked rolled oata; 1 table spoon dried mango, diced; 1 tablespoon golden raisins; 2 tablespoon chopped walnuts; and 1/4 teaspoon ground cinnamon.
Per serving; 830 cal., 8g fat( 1g sat. fat), 3 mg chol., 102mg sodium, 55g carb., 25g sugar, 6g fiber, 16g pro.

25. New age Succotash
 in a salad bowl gently toss together 1/2 cup cooked brown rice; 1/3 cup chopped red sweet pepper; 1/4 cup canned no-salt-added black bean, rinsed and drained; 1/4 cup frozen corn, thawed; and 2 tablespoons light lime vinaigrette salad dressing. Top with 1/2 cup shredded cooked chicken seasoned with 1/2 teaspoon salt-free fieta lime seasoning.
Per serving; 403 cal., 22 fat(3 g sat.fat), 62 mg chol., 356 mg sodium, 47g carb., 6g sugar, 7 g fiber, 28g pro.

26. Tropical fatansy
In a small serving bowl combine 1/2 cup cubed mango; 1/2 cup croasely chooped fresh or canned pineapple (juice pack), drained; and 1 kiwifruit, peeled and slice. Top with 1/2 cup vanilla low fat yogart and 1 tablespoon chopped walnuts, toasted.
Per serving; 291 cal., 7g fat (2g sat. fat), 6 mg chol., 86 mg soldium, 53g carb., 44g sugar, 5g fiber, 9g pro.

27. Pizza Primavera
Pre heat oven to 475 degree F. Line a baking sheet with parchment pepper; set aside. In a medium bowl combine 4 fresh asparagus spears chopped; 1/2 of green sweet pepper, chopped; 1/2 medium onion, sliced; 2 fresh mushrooms sliced; 1 teaspoon olive oil and a pinch salt. Place mixture on prepared baking sheet. Roast for 10 minutes remove from  baking sheet. Place 1 single-serving whole wheat flatbread on the baking sheet; sprinkle with 2 tablespoons grated Pecorino-Romano cheese. Top with the roasted vegetables and 6 cherry tomatoes, halves. Sprinkle with 2 tablespoon shredded mozzaralla cheese. Bake 5 minutes or until cheese is melted. Serve with 1 cup mixed green and 1 cup grapes tossed with 2 tablespoons light vinaigrette dressing.
per serving; 453 cal., 18g fat (4g sat. fat) 18 mg chol., 974 mg sodium, 66mg carb, 37 g sugar, 16g fiber, 22g pro.


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Recipes contributed by Good Food to go by Brenda Bradshaw and Cheryl Mutch, MD. published by random house Canada, you can view its website at www.randomhouse.ca

1 Sun butter and Jam Pinwheels
Sunbutter is the brand name of organic sunflower seed butter. This recipe can be made with any seed, soy or nut butter, if your school permits. Prepare thse pinwheel the nigh before and refigerate over night.
One 8 inch whole wheat soft flour torilla
2 tbsp. Sunbutter; or other seed, soy or nut butter
1/2 tbsp. fruit-sweetened jam
The night before, spread sunbutter over tortilla. Spreadjam over sunbutter and roll up. With a sharp night , slice into 1 inch rounds, discarding end. a Pack in reusable container and refrigerate over night.
Yield; serve 1 or 2 young children.

2. Turkey and Swiss Cheese Pinwheels
These are quick to whip up and can be made either the night before or in the morning. Instead of turkey and Swiss cheese, you can use ham and Cheddar cheese. or use whatever meat you have on hand, slicing it  as thin as possible.
1 tbsp. light cream cheese
One 8 inch whole wheat soft flour tortilla
1tsp. mustard (optional)
2 tbsp. shredded Swiss cheese
2 thin slices cooked turkey, torn into pieces
the nigh before, evenly spread cream cheese over tortilla. Spread mustard (if using) over cream cheese and evenly scatter with cheese and turkey. Roll up tighly. With sharp knife, slice into 1-inch round, discarding end. Pack in reusable container and refrigerate overnigh.
Yield; Serve 1 or 2 young children.

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4 ingredients (Save time and Money) More than 400 quick, easy and delicious recipes using 4 or fewer ingredients by Kin McCosker and Rachel Berminham, the international bestseller authors. Published by Atria book. You can view its website at Simonandcschuster.com

1. Minted lamb balls
A recipe from Janette McCosker
Serves 4
1 pound of ground lamb
2 teaspoons curry powder
Leaves of 6 sprog mint, chopped
Mix all ingredients together and roll into bite size balls. Fry in nonstick skillet until crunchy on outside (this means the meat is cooked well on the inside)
Optional These are lovely served with raita as dipping sauce.

2. Mozzarella Cubes
Serves 4
8 ounces mozzarella cheese
2 eggs
1 cup Ritz cracker crumbs
1/4 cup extra-virgin olive oil
Cut mozzarella into 1 inch cubes. Lightly beat the eggs. Dip the cheese cubes into egg and then into crackers' crumbs. Heat the oil in a skillets. (The oil is ready when 1 inch cube of bread sizzles immediately after being dropped into it). Fry the cheese cubes until golden brown.
Tips: for best result, ensure mozzarella is cold and make cracker crumbs in a food processor.

3. Lemon-Rosemary Baked Olives
1 pound pitted green block olives
Zest of lemon
2 springs rosemary leaves only
2 cloves garlic, thinly sliced
Preheat the oven over 400 degree F. Place olives in a baking dish and with a rolling pin, gently push down so skin splits. Mix in lemon Zest, rosemary and garlic. Bake for 15 minutes and serve warm.
Optional: Drizzle 1 tablespoon of olive oil over olives before baking.

4. Kahlua Dip
Serves 8
1 cup sour cream
3 tablespoons brown sugar
1/4 cup Kahlua
Fresh seasonal fruit for dipping, strawberries, pineapples, apples, cantaloupe
Combine sour cream, sugar and Kahlua in bowl, cover and chill for 30 minutes. Before serving, transfer to the serving bowl, place on a platter and surround with fresh fruits to dip.

5. Rissoles
Makes 8
From playgroup chef extraordinaire, Anie Watkins
1 pound extra lean ground beef
2 medium onions diced
2 medium eggs
1/4 cup purpose flour
preheat a Panini press or electric grill. Mix beef, onions and eggs and season with salt and pepper. Divided into 8 portions and roll into ball. Roll in flour. Place between the frill plates and cook until done.

6. Quick meat loaf
Serve  hot with vegetables, salad or mashed potatoes. This is also great to freeze
Serves 4
1 pound extra lean beef
3 eggs, slightly beaten
3/4 cup bread crumbs
5 tablespoon tomato paste
Preheat the oven to 350 degree F. line a loaf pan with parchment paper. Mix beef, eggs, bread crumbs and 4 tablespoon od tomato paste together and place in the loaf pan. Spread remaining 1 tablespoon of tomato paste on top of the meat loaf. Bake for 50 minutes or until  lightly browned on top.
optional: For more zing, add 1 teaspoon curry powder. To get your 5 - vegetable quota for the day, add shredded carrots, diced sweet potato, diced mushrooms, peas, and corn to the mix before baking.

7. Sloppy Joes
Serves 4
Sooo nice!
1 pound lean ground beef
1/2 onion, chopped
1 green bell pepper chopped
3/4 cup ketchup
In a nonstick skillet, brown beef, onion and bell pepper over medium heat. Season with salt and pepper. Stir in ketchup and mix thoroughly. Reduce heat and simmer for 20 minutes.
Optional: Add in teaspoon dry mustard.

8. Healthy Hamburgers
Serves 4
4 beef patties ( 5 ounces each)
4 rye bread rolls
3 ounces grated Cheddar cheese
4 lettuce leaves
Broil or grill burgers. Cut roll in half. Sprinkle cheese on the bottom half of rolls. Top with with burgers and lettuces.

9. Gourmet pizza
Serves 1
3 tablespoons peach chutney
1 pita
3 slices prosciutto, torn into strips
3 bocconcini, torn into strips
preheat the oven to350 degree F. Spread peach chutney over pita. Top with prosciutto and bocconcini. place on a pizza pan or directly on the oven rack, and bake for 10 to 15 minutes.

10. Derby Chicken salad
Serves 4
I love this American classic
12 ounces skinless, boneless chicken breasts, cooked and cubed
4 ounces bacon, coarsely chopped and cooked until crisp
2 avocado, diced
10 cherry, tomatoes, halves
Toss all ingredients together in a serving bowl and season with cracked black pepper to taste.

11.Chili Dogs
Serve 4
4 hot dogs, split lengthwise
1 can ( 10 ounces) beef broth
1 can (14 ounces) chili corn, carne
4 hot dog roll split and roasted
In a skillet, brown hot dogs. Add broth and 1/4 cup water and cook over medium heat, stirring occasionally, for 8 minutes. in a separate saucepan, heat the chili corn carne. place drained hot dogs in toasted rolls and spoon the chili carne on top.

12. Chantilly soup
Serves 4 to 6
D.E.L.I.S.H
4 cups fresh or frozen green peas
1/2 cup chopped parsley
2 scallions, chopped
6 cups vegetable broth
In a large saucepan, combine all the ingredients
and bring to a boil. Reduce heat and simmer for 10 minutes, or until the vegetables are quite tender. Remove from the heat and let cool before pureeing in a blender.

13. Beef Koftas
Makes 4 to 6
1/2 cup chunky peanut butter.
2 teaspoon curry powder
1 egg
1 pound lead ground beef
Warm peanut butter in the microwave on high for 30 seconds to soften. Mix to curry powder and egg. Add to ground beef and combine. Roll mixture into fat sausage shapes using 1/2 cup of mixture for each kofta. Broil or grill until cooked
Optional: Serve as a burger or on pita bread with satay sauce and salad or separately as a patty with vegetables. Yummmmm!

14. healthy Hot dogs
Serves 4
4 chicken sausages (about 4 ounces each)
4 wraps
3 ounces shredded cheese of your choice
1 cup shredded carrot, diced tomato or sautéed onion
Broil or grill sausages. Sprinkle wraps with cheese and vegetables of choice. add sausages, roll up and serve
Optional: Serve with ketchup or barbecue sauce, Scrummy!

















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4 ingredients Kids (Simple, healthy, fun in the kitchen) by Kim McCosker, the international bestselling author of 4 ingredients, one pot, one bowl. Published by Atria Smart Book. You can view her website at SimmonandSchuster.com

1. Dinosaur Eggs
Once upon a time when I was making these in my kitchen, my beautiful then 5 year-old came in, looked up quizzically at me and said, "Mum, they look like dinosaur eggs!" No longer were they Apricot Balls, but forevermore Dinosaur eggs!
Makes 40
21/2 cups finely shredded coconut
14 ounces dried apricots, finely chopped
1 can (1/4 ounces) condensed milk
Measure out its cup of coconut and set aside on a wide, flat plate.
Place the remaining coconut in a bowl and stir in the apricots and condensed milk. With wet hands, roll 2 teaspoons of mixture into a "dinosaur egg" and roll in the reserved coconut. Refrigerate or freeze.

2. Play date party
These are a fun addition to any lunch box, or you can use the same idea for gorgeous party bags filled with candy, fresh or dried fruit, popcorn, cereal or crackers!
Makes 2
3 ounces green grapes
3 ounces red grapes
1/4 cup popped popcorn
8 pretzels
Into 2 resalable plastic bags place the grapes in one side and popcorn and pretzels on the other.
Clamp them into center with a clothespin.
Tips: To make these, you will also need a few crafts bit 'n' bobs wooden clothespins, colored pipe cleaners paint and stick on googly eyes  (or you can draw your own). I also use the clothespin "buddies" to hang my boys artwork from a piece of string in their bedrooms.

3. Taco popcorn
Serves 6 - 8
8 cups popped popcorns
3 tablespoons butter, melted
2 teaspoons taco seasoning mix
Place the popcorn in a large bowl. In a small bowl mix together the butter and taco seasoning (start with 1 teaspoon and taste before adding more). Drizzle over popcorn and toss to coat thoroughly. Serve immediately.
Variation: To make a delicious Chill Cheese Popcorn
Take 2 tablespoons melted butter, add 11/2 teaspoon chil powder,1/2 tea spoon garlic salt, 1/4 teaspoon onion powder and mix in 8 cups freshly chopped popcorn. Serve sprinkled with finely grated Parmesan cheese.

3. Tickle Pink
I love smoothies. They are quick and easy way to add a variety of fruit to your kids's diets. Here is one of my boy' FAVES!
Makes 2
4 cups watermelon cubes
2 cups frozen strawberries
1/2 cup lemon yogurt
1 cup crushed ice
Pop all ingredients into a blender and blend until smooth
Variation: Bananas and raspberries make a nice team in smoothies, as does 1 frozen banana, 5 frozen strawberries, the juice of 1 orange and a cup of soy milk..... Deeeeelish!

4. Baby BLTS
Makes 12
12 hero rolls for whole wheat hoagies
12 slices bacon
1/4 head iceberg lettuce, torn
2 tomatoes, thinly sliced
preheat oven to350 degree F
Split the rolls without cutting all the way through and bake until just toasted, about 5 minutes. Meanwhile, in a large skillet, cook the bacon until crisp. Drain on paper towels. Just before serve, fill the rolls with bacon, lettuce and tomatoes.
Optional: Brush mayonnaise or barbecue sauce before filling.
Create a BLAT by adding a fresh slice creamy avocado.
There are 3 safe ways to defrost bacon; overnight in refrigerator, in cold water and in the microwave. never defrost bacon on the kitchen counter or at room temperature.

5. Chicken and Spinach rolls
This recipe was sent to me from members of junior Squad of Golf Queensland. Rising superstars on the course and in the kitchen.
Makes 12
14 ounces of ground chicken
3 ounces of baby spinach
1 can (8.25 ounces) cream style corn
2 sheets frozen puff pastry, thawed
Preheat oven to 400 degree F, Line a baking sheet with parchment paper. In a large nonstick skillet, place 2 tablespoons water and cook the ground chicken over medium high heat until though, stirring to break up about 4 minutes. let cool, then stir in spinach and corn and season to taste. Lay the pastry
on a flat, clean surface and cut in half, forming 4 square sheet. Spoon one-quarter to the chicken mixture down the long edge of 1 piece of pastry. Roll to enclosed the filling and cut into 3 pieces. Gently score the surface of each 3 or 4 times. Repeat with the remaining pieces of pastry and chicken mixture. Pace the rolls on the baking sheet seam side down and bake until browned about 30 minutes.
Optional: Brush with a beaten egg before baking for glistening shine.

6. Chicken Orchard Sammy
Transform the humble sandwich into a lunch box favorite!
Makes 2
1/2 cup shredded poached or roasted chicken
4 dried apricots, finely chopped
2 tablespoons  mayonnaise
2 slices multigrain bread
In a bowl, mix together the chicken, apricots and mayonnaise. Use as a sandwich filling for 2 slices of bread. Slice the sandwich before serving or wrap tightly and pop it into a lunch box.
Optional: Add a lettuce leaf for color and crunch!

7. Cinderella's Pumpkin Soup
Anastasia and Drizella will covet this soup too!
Serve 4
1 tablespoon butter
1 leek (white part only), washed and sliced
9 ounces pumpkins or butternut squash, peeled and cut into cubes
2 cups vegetable broth
In a saucepan, melt the butter. Add the leek and sate until soft and lightly golden. Add the pumpkins and cook for 2 minutes. Add the broth and bring to a boil. Reduce to simmer, cover and cook until the pumpkin is tender, about 8 minutes. Allow the soup to cool slightly before poring it into the blender. Blend until nice and smooth.
This soup is equally delicious with additions of corns, garlic, chopped onion and or potato and spices such as ground coriander, cumin and nutmeg.


8. Fancy fingers
stack your fancy fingers on top of one another to some amazing skyscraper sandwich!
Serves 2
2 slices of your little one's favorite cheese
2 slices ham
6 slices bread, crusts removed
1/2 cup shredded lettuce
Place a slice of cheese and ham onto each of 2 slices of bread. Cover each with another slice of bread, add lettuce and top with a final slice of bread. Cut each in thirds and stack one on top of another to serve.
Use filling with different texture -- softened cream cheese with salmon and dill stirred in; hard boil egg mashed with a little mayonnaise; Cottage cheese with raisins, scallions or pineapple; peanut butter and jelly; All make delicious filling for these 'fingers".

9. Hot-diggity dogs
Make 4
4 hot dogs
1 can (13.7 ounces) baked beans
4 split-top hot dog buns
1/2 cup shredded white Cheddar cheese
In a saucepan of simmering water, cook the hot dogs until heated through, 5 -7 minutes. meanwhile, in a small saucepan, warm the baked beans. Place the drained hot dogs in the burns and top with the baked beans and cheese.
Try another topping for the diggity Dog! Make a quick salsa tomatoes, red bell peppers and cilantro. Caramelized onions, crispy bacon and cheese are delicious additions, or simply serve with kechup and mustard.

10. Lunch box Sushi
Serves 2
4 slices multigrain bread ( preferably with flax), crusts remove
1 tablespoons mayonnaise
1/2 avocado. mashed
1/2 cucumber, thinly sliced lengthwise
With a rolling pin, gently roll the bread to flatten slightly. Down the middle of each side, spread a little mayonnaise and avocado. Place cucumber strips on top and roll tightly. Cut into third. pack them tightly into a lunch container; cut sides up and seams touching so the roll don't spring open.
A variety of filling can be used for lunch Box Sushi. Here are some of my favorite combinatios
Avocado, shredded chicken and thin slice of Swiss or provolone cheese
Cream cheese, salmons and thin cucumber slice
Cottage cheese, thinly sliced carrots and raisins
egg and lettuce
Egg salad
Grated apple, raisins and cream cheese
Ham, Swiss or provolone cheese and finely shredded lettuce
Peanut butter and thinly sliced carrot
Tuna, mayonnaise and finely shredded lettuce.


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Recipe contributed by Everything Busy Moms' Cook Book By Susan Whetzel Published by Adamsmedia. You can view its website at www.everything.com

1. Chicken and corn soup
cayenne pepper adds a bit of spice to this nourishing chicken and vegetables soup. You can replace the frozen corn with your favorite type of corn in this recipe, including canned cream corn.
Serves 4
Ingredients
2 tablespoon olive oil
2 shallots, peeled, chopped
5 cups chicken broth
2 cups frozen corn
1/2 tablespoon salt
1/8 tablespoon cayenne pepper
1 teaspoon ground cumin
1 leftover chicken breast, shredded
1/4 cup chopped fresh parsley
1. Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté until soften, about 2 minutes.
2 Add the chicken broth. Bring to a boil.
3. Add the frozen corn. Return to a boil.
4. Stir in salt, cayenne pepper and cumin.
Add shredded chicken breast pieces. Stir in the fresh parsley. Simmer for a minute and serve hot.


2. Instant mashed potato salad
For more tart favor, feel free to increase the amount of white wine vinegar to 1 tablespoon.
Serves 4
Ingredients
4 cups boil water
8 ounces instant favored mashed potatoes
2/3 cup mayonnaise
3 tablespoon sour cream
2 tablespoon white wine vinegar
1 teaspoon dried dill
4 hard boiled eggs, peeled, chopped
2 ribs celery, thinly sliced
1. Pour boiled water in a large bowl. Add the instant favored mashed potatoes, stirring with a ford to make sure they are completely covered. Cover and let sit for 5 minutes while preparing the mayonnaise dressing.
2. In a medium bowl, stir together the mayonnaise, sour cream, with vinegar, and dried dill.
3. In a large bowl, combine the mashed potatoes with mayonnaise dressing, chopped eggs and celery.
4. Chill until ready to serve.

3. Veggie-Load salad Rolls
Serves 4
Ingredients
1/3 cup soy sauce
1 tablespoon white vinegar
1tablespoon granulated sugar
1 tablespoon bottled minced garlic
1 tablespoon bottle chopped jalapeno peppers
11/2 cup packaged salad greens
1 cup cooked shrimp
1/4 cup chopped fresh Thai basil leaves
8 vegetable-favored tortilla wrappers
1. In a small bowl, stir together the soy sauce, vinegar, sugar, garlic and jalapeno peppers.
2. In a separate bowl, stir together the salad greens, cooked shrimp and basil leaves.
3. Lay a tortilla wrapper on the cutting board in front of you. Place about h1/4 cup of shrimp and salad mix on the bottom half of the wrapper, being careful not to come to close to the edges.
4. Rollup the wrapper like a taco, tucking in the sides. Combine filling and roll up the remainder of the wrapper.
5. Serve the roll cold with soy dipping sauce.

4. Asian Beef Rolls
The cold entrée wraps tender roast beef around crunchy coleslaw mix seasoned with Asain ingredients. Yum!
Serves 4
Ingredients
3 tablespoon hoisin sauce
1/4 cup plum sauce
11/2 cups coleslaw mix
1/4 chopped green onion
6 sliced cooked deli roast beef
1. In medium bowl, combine hoisin sauce and plum sauce and mix well. Stir in coleslaw mix and green onion and mix gently.
2. Place roast beef slices on work surface and divide coleslaw mixture among them. Roll up beef slices. enclosing filling. Serve immediately, or cover and refrigerate up to 8 hours before serving.

5. Chicken Fried Rice
If you don't have left over cooked chicken and rice, you can get some cooked chicken from your local deli and purchase cooked rice from any Chinese takeout place.
Serves 4
Ingredients
2 cooked Herbed Chicken Breast
2 tablespoon olive oil
2 cups cooked Jasmati rice
1 cup frozen snap peas, thawed
and drained
1/3 cup apricot jam
2 tablespoons soy sauce
1/4 cup water
1. remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch piece.
2. Heat olive oil in wok or heavy skillet. Add chicken and rice, stir fry for 4-5 minutes until heated, stirring gently to separate rice grains.
3. Add peas, jams, soy sauce, and water and stir-fry for 4-5 minutes longer, until peas are hot and favors are blended. Serve immediately.

6. Turkey Pizza
Pizza is fun to make at home. use your family's favorite foods and favors to create your own specially. This one is a variation of the classic ham and pineapple pizza.
Serves 4
Ingredients
1 (12-14 inch) Bololi pizza crust
1 cup pizza sauce
4 pieces of turkey cutlets
1(8 ounces) can pineapple tidbits, drained
1/1/2 cups shredded Swiss cheese
1. preheat oven to 400 degree F. Pace pizza crust on a large cookie sheet and spread with pizza sauce. Cut turkey cutlets into thin strip and arrange on pizza sauce. along with well drained pineapple tidbits. Sprinkle with cheese.
2. Bake pizza for 15-20 minutes, or until pizza is hot and cheese is melted and beginning to brown. let stand for 5 minutes and then serve.
Pizza crust: There are a lots of place to buy pizza crust. the deli department at your local grocery store has Boboli pizza crust, focaccia, thin prebaked pizza crust, and refrigerated pizza dough. You can even buy pizza dough from your local pizza parlor; roll it out, bake for a few minutes at 400 degree F and then freeze for later use.

7. Spicy veggie piazza
Boboli pizza crust are available in any deli, and you can usually find plain pizza crust there too. This easy pizza is delicious severed with deli fruit salad and cold milk.
Serves 4
Ingredients
2 cups marinated deli vegetables
1 (12-14-inch) Boboli pizza crust
1 (10ounces) container garlic and herb cram cheese
1 cup shredded provolone cheese
1/2 cup parmesan cheese
1. Preheat oven to 400 degree F. Chop the marinated vegetable into small pieces and place in saucepan with the marinate. Bring to a simmer over medium heat. Simmer for 3-4 minutes, until vegetable are tender. Drain thoroughly.
2. place pizza crust on a cookie sheet and spread with the cream cheese. Arrange vegetable on top and sprinkle with provolone and parmesan cheese. bake for 15-18inutes, until crust is hot and crisp and cheese is melted and begins to brown.
Make your own pizza crust
Make your own pizza crust by combining 2 cups flour, 1 cup  cornmeal, 3 tablespoon oil, 1 (.75 ounce) package yeast and 11/2 cups water in a bowl. Knead thoroughly, let rise, punch down, divide in half and roll out.
prebake the crust at 400 degree F for 8-10 minutes, then cool, wrap well and freeze until ready for use


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