We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths. It’s not as easy as you think. It’s important to know how and when to eat.

What is the correct way of eating fruits?

IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! * FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH.

If you eat fruit like that, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.

FRUIT IS THE MOST IMPORTANT FOOD. Let’s say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so.

In the meantime the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil….

So please eat your fruits on an empty stomach or before your meals! You have heard people complaining — everytime I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet, etc — actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

Graying hair, balding, nervous outburst, and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach.

There is no such thing as fruits, like orange and lemon that are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the Secret of beauty, longevity, health, energy, happiness and normal weight.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans. Don’t even drink juice that has been heated up. Don’t eat cooked fruits because you don’t get the nutrients at all. You only get to taste. Cooking destroys all the vitamins.

But eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.

STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals.

ORANGE : Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.

WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene — the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content.. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.

Drinking Cold water after a meal = Cancer! Can u believe this?? For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ’sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

A serious note about heart attacks HEART ATTACK PROCEDURE’: (THIS IS NOT A JOKE!) Women should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line. You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. Sixty percent of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let’s be careful and be aware. The more we know the better chance we could survive.

My sister send me this blog and i just wanna share this to all my readers, so all of us will be healthier

Ingredients
1 lemon juice
1 Clove garlic; crushed
1 kg Boned leg of lamb or any roast meat of your choice
250 g Natural yogurt or 225g yogurt
4 Pitta breads
500 g Tomatoes, sliced
A pinch of sugar
A little oil; if necessary
Salt and cayenne pepper
5 tablespoon Olive oil
Preparation;
Mix the oil, lemon juice and crushed garlic and marinate the meat in this for 4-6 hours, covered, in the refrigerator. Turn over occasionally. Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers to brown the kebabs on all sides. Allow an extra 5 minutes if cooking on charcoal. Brush with the marinade once or twice. Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast the pitta breads, slice them into 2.5cm (1 inch) strips and arrange them on a flat platter. the tomatoes for 5 minutes with a pinch of sugar and the remains of the marinade. Spoon them over the bread. Arrange the kebabs on top, season with a little salt and cayenne pepper and pour the yogurt all over. Sprinkle some cayenne pepper decoratively over the top and serve.

For better yogurt sauce try this.

250g yogurt
2 tbsp of olive oil
Salt
Sugar
3 coffee beans of smashed black pepper
A little bit of dill to taste
A little bit of thyme (optional)

Cooking:
The same rule as always: put together, mix and serve.
This sauce is perfect as a top for barbecue meat on nice summer days.

Ingredients;

1 tablespoon spring onion or shallots, finely chopped

2 tablespoon whitewine vinegar

150g butter

juice of 1/2 lemon

4 egg yolks

pinch of flour (all purpose flour)

1 tablespoon chopped fresh parsley or

you can use Tarragon leaves

salt and pepper.

Procedure;

Put the onion or shallot in a saucepan, pour in the vinegar and cook for a few minutes until liquid is reduce by half, Remove the pan from the heat and let it cool. Melt the butter in a saucepan, but do not allow to brown. Stir 2 tablespoon water and the lemon juice into the cooled vinegar mixture. Make a bain-marie (double boiler) with a roasting tin or frying pan large enough to hold a sauce pan. Fill the roasting tin with water almost half, and bring to boil below boiling point, lower the heat. Add the egg to the vinegar mixture using the tip on the knife, add pinch of flour, mix well then place the pan in the simmerring water and cook mixing continously,  until the sace thickens. Remove from the heat and take the pan out from the bain-marie. Gradually whisk in the butter a little at a time when butter fully incorporated, add the parsley and season salt and pepper to taste. Serve with steak, grilled meat or fish.

Opinion :

This sauce is somewhere between a mayonaise and hollandaise, and is always served hot. It is delicious but a little fiddly to make as it curdles easily. If the butter start separating in the sauce just whisk it well before serving.

To make Hollandaise sauce is almost the same, just leave out the shallots, vinegar and flour and parsley, and use three egg yolks, 1 cup butter and the juice of a lemon.

Pinoy Food
Pinoy Recipes

A rib eye steak provides ample flavor and tenderness. This cut achieves its flavor and tenderness due to its sufficient marbling.  And I come up to 2 different style of preparation for this rib eye steak, because of my fiance who loves rib eye. And 2 kinds of sauces the Bearnaise Sauce (Salsa Bearnesa in Spanish) or Butter and Anchovy Sauce.

Ingredients;

1 fillet steak, about 150g

olive oil, for brushing

1 thin slice lemon

1/2 teaspoon mustard or

1 tablespoon butter mixed with a little finely chopped fresh parsley, chilled

salt.

1) Procedure;

Brush both sides of the steak with the oil and leave to stand in the refrigerator for 30 to 60 minutes. Preheat the grill or a ridged griddled pan. Grill the the steak for 3 to 5 minutes on each side, until done to your liking. Season with salt after cooking. Serve garnished with the lemon and mustard or parsley butter. or garnished whaterver or how you like choose from my sauces here.

2)Procedure;

Brush both sides of the steak with the oil and marinate with soysauce, mincedgarlic and pepper and leave to stand in the refrigerator for 30 to 60 minutes. Preheat the grill or a ridged griddled pan. Grill the the steak for 3 to 5 minutes on each side, until done to your liking. chopped oyster mushrooms and fried with powder garlic and butter until toasted brown and place it on top of the steak.

Bearnaise sauce and the butter and anchovy sauce is on my next blog.

Do you like a little crunch in your burger? Try making it with a bit of walnuts in the sauce. This delicious burger recipes uses walnuts to add texture to an awesome burger. This burger is easy to make and if you aren’t a fan of walnuts, simply ommit from the recipe.

Ingredients:

1 to 1 1/4 pounds lean ground beef
1/2 cup finely chopped walnuts
2 tablespoons finely chopped green onion
1 egg, beaten
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Toppings:
mayonnaise and/or sour cream
chopped walnuts
Optional toppings include tomato slices, cheese, lettuce, and onion slices.

Procedures:

Combine ingredients and mix well better to use your hand in mixing.
Shape into 4 patties and grill over hot coals 8 to 10 minutes on each side.
Serve on buns with toppings. Add 1 tablespoon of mayonnaise or sour cream, along with a sprinkling of chopped walnuts.
These recipe gives you the crunch you need without the added blackened flavor of the usual burger

Ingredients
2 red bell peppers
Salt
5 Tbsp extra-virgin olive oil
1 small onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 cup of cooked rice
1/2 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1 tbsp ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
Method
1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant red and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Pinoy Food / Pinoy Recipes

Directions:
Cook the pasta
Heat the oil in a large skillet over med. heat. Add the clams. Stir , increase heat to med-hi and cover. Check the clams evey minute or so. When the first clam opens add the wine and butter. Continue to cook shaking the pan from time to time. When most of the clams are open add the parsley, garlic, salt & pepper. Reduce heat to med.
Remove clams from skillet, pour sauce over pasta and toss. Arrange clams onto pasta.

I had to break this recipe down, now it serves two but you can double, triple etc. Enjoy!

Pinoy Food / Pinoy Recipes

Ingredients:

150g  flour

5 eggs

150g  nuts crushed  (hazel, macademia, your choice)

320g  butter

210g sugar

225g dark chocolate 70% cacao

1 drop vanilla

pinch of salt

Vanilla ice cream(optional)

Procedure :
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a pre-heated oven (160ºC) for 8 minutes exactly. Please use a timer here otherwise you’ll be throwing burned nuts away all day! While the nuts are cooking, put the chocolate ,butter, and vanilla together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.

Allow the chocolate to melt, then beat it until smooth, remove it from the heat. add in the egg and salt, mix it well then flour and sugar, stir in all together until thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 45 to 50 minutes or until it’s slightly springy in the centre. Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.

Pinoy Food and Recipes / Pinoy Deserts

Ingredients:

1 turkey cut in pieces

4 oranges

1 cup brandy

1 tablespoon honey

2 onions chopped

1 slice garlic chopped

1 tsp cornstarch

1 twig of cinnamon

4 pieces anis

olive oil

salt and pepper

Procedure:

Get the juice of two oranges and cut the two orange in slices set aside. Season the turkey with salt and heat the pan with oil, fry the turkey until light brown but don`t over cook, set aside. In the same pan saute garlic, onion and add the fried turkey,  mix the orange juice, honey and brandy mix it well and add in, let the brandy evaporate for at least 5 minutes, then cover and simmer for 50 minutes. separate the turkey from the sauce, in a low heat mix the sauce with cornstarch until thick, garnish with anis, cinnamon and sliced oranges and serve.

Pinoy Food / Pinoy Recipes

Ingredients:

3 cups of cooked rice

1 small calabacin(Zuccini) removed seeds and finely chopped

1 small carrots finely chopped

greenbeans finely chopped  (you can choose of veggie you want)

1 small onion chopped

2 slice garlic chopped

1 tablespoon curry powder

1 chicken cube

salt and pepper to taste

Procedure:

Saute garlic and onion, add chicken broth cube, add vegetables make sure all veggie are cooked before mixing the cooked rice, mix the curry powder, salt and pepper to taste. mix evenly and serve.

Pinoy Food / Pinoy Recipes