+food in spring 2012... ...you, me, TODOS.
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As hard as we try, there are still foods we consume daily that are damaging to our health. As a scientist, I am not immune to always making the best, healthiest decisions about what food I consume and even though I know red meat is one of my guilty pleasures in life.
Today I consume red meat in moderation as it is my primary source of iron. Some of the present iron turn into iron radical species in our cells and can be equally as damaging as any other free radical in our body.
It has consciously been bothering me, the free iron radicals which roam around in my body as result of the red meat I eat and therefore I have been trying to incorporate in my diet nutrients to tackle them. In general we all fit in lots of antioxidants in our daily meals. But, I am looking for a specific one that could scavenge the iron radicals, and reduce the damage they cause to my cells. I hope to have them with my favourite red meat dish, Filet Mignon.
Today, I was observing my chef friend, making a delicious dinner, using spring onion to accompany the juicy chicken that was slowly cooking. That made me think how much I use green onions with meat and made me happy that a top quality chef as my friend is, was doing the same. This further triggered my enthusiasm and I searched to identify the healthiness of spring onions in order to see if besides the inspiring taste, it could possibly be hiding a “health” secret.
Guess what!!!! Not only did I find how uniquely healthy spring onions, but I also found out they turn out to be my solution to iron radicals which pester my body.
Yes, one of the most effective scavengers of free iron radicals in our body is SPRING ONION. Studies show that not only in comparison to vegetables of the same class, spring onion has magnificent antioxidant activity; they have further proved that spring onion has a miraculous scavenger power for iron free species.
I could not have been happier, since I tend to cook most of my meats with spring onions. Have you tried it? I know most people try onions. But spring onions make a great difference to the flavor of cooked meats and salads, in comparison to plain onions. The study also shows that even the leaves have the antioxidant activity, so you can use the whole thing, including the greens. Next time you are about to have a meal think of me and add it. It also adds to the presentation of your meal just buy sprinkling an amount once finished cooking. As they say most of the taste arises from the way we present it. The shape and color of spring onion goes great with meats.
Spring onions and meat happen to taste great together. Many foods that taste good together happen to have complementary health affects, which I will write more about later. Stay Tuned! +Soodeh Nezam for TODOSLifestyle.
Spring is here, picnics are in the air
With Spring already here, let's get into the Spring diet. Fresh foods are always healthy, but Spring calls for eating them outside. Picnics are not only a chance to impress a date with your cooking savvy, but forces us to avoid foods that need to be reheated which tend to be heavy in fats and oils. Good picnic meals are all about salads, sandwiches, vegetables, and pasta. You can always add wine or sangria, both go well with lighter foods and keep the Spring feel to your meal. Here are a few easy and delicious recipes that you can try just click on the picture below and get outdoors, take advantage of a beautiful day for a nice picnic. +David Torres for TODOSLifestyle