It’s official: we’re living in bland Britain. Despite 96% of us claiming we’re willing to try new flavours, 2 in 5 of us only experience a new taste once every 6 months or less — and we’re supposed to be a nation which lives for food!
According to research conducted by Loyd Grossman Sauces it looks as though we do want to try new things, we’re just not confident enough about the more exotic flavours. Two thirds of us put ingredients such as cinnamon and chilli in our shopping basket showing at least some willingness to give new things a go. Sadly though a quarter of us never actually get round to using them. Instead we leave them forgotten and forlorn at the back of the cupboard, never to fulfil the greatness they were destined for.
We’ve called ‘Taste Master’ Loyd Grossman to the rescue of these poor defenceless ingredients, not to mention our own taste buds. In this tantalising new video he offers up tips and advice on spicing up your life…well, your dinner table first, but who knows where trying new things in the kitchen could lead you?
Click below to see the man with the culinary plan in action
For more information visit www.loydgrossmansauces.co.uk
Duration : 0:3:6
Read the rest of this entry »
Be My Friend - http://www.myspace.com/psychtruth
Nutrition by Natalie
Super Foods
In this video Natalie talks you around the world to learn about some of the most nutrition foods that exist. Some of these were actually discovered in region where the inhabitants have extended life spans dues to these foods in their diet.
This video includes low calorie all natural foods that can be used instead of sugar.
The foods gone over in this video include Quinoa, Goji Berries, Acai Berries, Wheat Grass, Spirulina, Hemp Protein, Agave Nectar and Stevia.
Any of these foods can be purchased at a local health food store.
Please visit Natalie’s website at
http://www.nutritionbynatalie.com
This video was produced by Psychetruth
http://www.myspace.com/psychtruth
http://www.youtube.com/psychetruth
http://www.livevideo.com/psychetruth
© Copyright 2007 Zoe Sofia. All Rights Reserved.
This video maybe displayed in public, copied and redistributed for any strictly non-commercial use in its entire unedited form. Alteration or commercial use is strictly prohibited.
Duration : 0:10:46
Read the rest of this entry »
In this ABC News special, Peter Jennings reveals how government policies and food industry practices are helping to make Americans fat. Mr. Jennings’ report begins in the farmlands of America and includes government agencies and representatives from the food industry. He examines how the type of government subsidies provided to farmers influences which foods are marketed or emphasized as part of healthy eating standards.
Duration : 0:10:21
Read the rest of this entry »
Today Natasha talks about the benefits of going on a raw food. She offers Donation-Based Email Coaching and also Group Coaching at a great price, go to http://www.rawradianthealth.com/coaching for more info!
Duration : 0:10:1
Read the rest of this entry »
http://www.dianekochilas.com/
Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta
Duration : 0:0:56
Read the rest of this entry »
http://www.efoodsdirect.com/
{Reasons to Store Food}
The only sure thing about the future is that there is no sure thing. Storing food for your family is one of the most prudent actions you can take. No one knows what can or will affect the functioning of society or food distribution. With stored food, you eliminate the worry.
The attention of the nation is focusing more intensely, each week, on families storing quantities of emergency food and water in their homes. Why?
Potential disruptions in the food supply can be caused by a number of factors: (Note the best estimates of the necessary time period for self-reliance.)
Job Loss/Unemployment
Economic Downturn
Quarantines
Erratic Weather - Droughts
Earthquakes, Hurricanes and Floods
Contamination of Food Supplies
To Avoid Dependency on Commercial Food Storage Centers
Transportation Disruptions
Duration : 0:7:25
Read the rest of this entry »
Nutrition by Natalie
Information about Digestive Enzymes
Digestive Enzymes are enzymes that specifically work in the digestive system to facilitate the digestion, absorption, and transportation of nutrients. They also work to promote timely elimination of digestive waste products that are not of use to the body. Without enzymes, our cells would not get adequate nutrition and we would not survive.
Enzymes function as catalysts to enhance and dramatically speed up biochemical reactions that occur in every one of our cells. They are only activated in water, so staying hydrated is very important for enzymes to work effectively. Enzymes must be present to ensure proper digestion of nutrients, energy production, metabolism, transportation of fluid to cells, and elimination of toxins among many other functions.
Enzymes exist in foods to help our body’s breakdown what we eat. Raw, uncooked foods are the only foods that contain enzymes. Since the majority of our diets are cooked foods, we significantly limit the enzymes available in our food for digestion, thus putting more stress on our digestive systems. Some supplemental enzymes should be taken with food to enhance digestion and absorption of nutrients, whereas other supplemental enzymes should be taken on an empty stomach to support circulation, decrease inflammation, support our immune systems and combat stress. Imbalances in these factors have been scientifically proven to be ociated with or the cause of numerous diseases.
Please visit Natalie’s website at
http://www.nutritionbynatalie.com
This video was produced by Psychetruth
http://www.myspace.com/psychtruth
http://www.youtube.com/psychetruth
http://www.livevideo.com/psychetruth
© Copyright 2007 Zoe Sofia. All Rights Reserved.
This video maybe displayed in public, copied and redistributed for any strictly non-commercial use in its entire unedited form. Alteration or commercial use is strictly prohibited.
Duration : 0:9:59
Read the rest of this entry »
Be My Friend - http://www.myspace.com/psychtruth
Nutrition by Natalie
Top Ten Worst Foods
Natalie counts down the 10 worst foods you could eat. Chances are if you eat an average American diet, you ate at least three of these today.
In a fast food nation, eating healthy food becomes difficult to do. Yet a poor diet contributes to low energy, obesity, stress, health problems and high medical bills.
If you eat better, you will feel better and this video discusses some of the foods you should avoid.
Please visit Natalies website at
http://www.nutritionbynatalie.com
This video was produced by Psychetruth
http://www.myspace.com/psychtruth
http://www.youtube.com/psychetruth
http://www.livevideo.com/psychetruth
Duration : 0:9:59
Read the rest of this entry »
Greek Dolmades on Greek Food TV☼ - Greek Food - Mediterranean diet Recipes from Greece: GREEK Dolmades By Diane Kochilas 6 SERVINGS for Greek Dolmades 4 medium firm, ripe tomatoes 1 medium cucumber 1 medium red onion 1-2 bell or long peppers, seeded and cut into rings Salt to taste on Greek Salad 3 - 4 oz. Greek feta, crumbled or sliced 1 tsp. dried Greek oregano 3 tablespoons extra virgin Greek olive oil Great Greek Dolmades 1. Wash, core and cut the tomatoes into wedges. Place in serving bowl. 2. Wash, peel, and slice cucumbers into ½-inch rounds. Place in bowl with tomatoes. 3. Peel onions, cut in half and then into 1/8 — inch slices. Place in bowl. If using peppers, add to the salad. * 4. Season lightly with salt. Place feta on top. Sprinkle with oregano and dress with extra virgin Greek olive oil. Serve. Best Greek Salad and Mediterranean diet * Optional: You can also, of course, add a few (6) Greek olives, preferably Kalamata. Per Serving, with olives : 164 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 458mg Sodium. That’s it for your Greek Salad & Mediterranean diet. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta
Duration : 0:12:26
Read the rest of this entry »
Raw food author and chef Jennifer Cornbleet shows you how to make a delicious raw dinner side dish with kale, red peppers, pine nuts & olives. From her DVD, Raw Food Made Easy. Produced by Larry Cook. Distributed by Tubemogul.
Duration : 0:7:5
Read the rest of this entry »