Summer Time Melons are Delicious

Tips for Selecting the a Ripe Melon

Watermelon

   

• The watermelon should be firm and with no bruises or soft spots

• The texture should be slightly bumpy
• Watermelons should be heavy for their size.   Fact: A watermelon is made up of 92% water.
• The underside should have a creamy yellow spot this is where the melon sat on the grown as it was growing. A white or greenish bottom could indicate an unripe melon.
• The stem should be withered and brown
• When pressed, the mellow should spring back
• The color between bans should be consistent
• Don't forget the thump test.Smack the melon and listen for a hollow sound, not high pitched or tight must be hollow!

Is Watermelon a Fruit or a Vegetable?  

Cantaloupe

• A cantaloupe should be beige in color with grey webbing. A green melon with tan webbing is not ripe
• The webbing should be tight and not have soft spots or bruises
• A ripe cantaloupe will have a sweet cantaloupe smell. Note: Smell the ends of the melon
• Cantaloupes should be heavy for their size
• The stem end should be slightly soft wand indented with no traces of the stem left.

Honeydew

• Honeydew should be pale yellow green with beige veining. A tan honeydew is not ripe.
• Honeydew should be heavy for their size.
• Honeydew should have a waxy surface.
• When pressed, the stem end should give a little and have a mild aroma. If the aroma is strong the melon is probably overripe

Wash All fruits before using!
According to the FDA, you should wash all fruits and vegetables, including melons, in clean, running water before eating them. Some melons may be difficult to place in the sink and run water over. Use a clean paper towel with a vinegar water solution to clean.
This is true of all fruits and vegetables, whether they have rinds or not. You should also use clean knives and cutting surfaces, taking care to
never cut fruit or vegetables with a knife just used to cut raw meat, chicken or seafood. Additionally, persons preparing melons, fruits,
vegetables or other foodstuffs should thoroughly wash their hands with soap and water prior to preparing the food for eating.

Recipes for Melons

Melon Panzanella
Watermelon Salsa
Pickled Watermelon Rind
Cantaloupe Preserves
Spiced Cantaloupe Butter
Honeydew Melon with Toasted Peanuts and Southeast Asian Herbs
Honeydew Cucumber Drink Video Recipe  This drink is refreshing!

Stay Hydrated, Drink Water!

Water is a fundamental part of our lives.  Water has been ranked by experts as second only to oxygen as essential for life. The average adult body is 55 to 75% water. 2/3 of your body weight is water (40 to 50 quarts). 

Everyday your body must replace 2 1/2 quarts of water.

Adults lose nearly 6 pints (12 cups) of water every day. We lose 1/2 cup to 1 cup a day from the soles of our feet. Another 2 to 4 cups is lost from breathing. Perspiration accounts for another 2 cups. Another 3 pints (6 cups) are lost in urine.

We need lots of fresh water to stay healthy. Aside from aiding in digestion and absorption of food, water regulates body temperature and blood circulation, carries nutrients and oxygen to cells, and removes toxins and other wastes. This "body water" also cushions joints and protects tissues and organs, including the spinal cord, from shock and damage. Conversely, lack of water (dehydration) can be the cause of many ailments.

Dehydration leads to excess body fat, poor muscle tone & size, decreased digestive efficiency & organ function, increased toxicity, joint & muscle soreness, & water retention. Water works to keep muscles and skin toned.

Have you ever felt the Thirst Reflex?

This "dry mouth" signal is the last outward sign of extreme dehydration. As our bodies try to adjust to being deprived of water, our thirst mechanism becomes disabled. The only time we receive the "dry mouth" signal is as the last outward sign of extreme dehydration. In addition, the thirst sensation gradually decreases with age. The result is increasing dehydration. As we start to give our bodies more water, the thirst mechanism begins to work again, but doesn't become fully apparent until our bodies are fully hydrated. When we are getting sufficient water, we're often thirsty. 

Among its benefits, water plays a major part in weight loss. Since water contains no calories, it can serve as an appetite suppressant, and helps the body metabolize stored fat, it may possibly be one of the most significant factors in losing weight. It's fat -free, cholesterol-free, low in sodium, and completely without calories." Also, drinking more water helps to reduce water retention by stimulating your kidneys.

Two factors are equally important when it comes to water:

1.   Drinking a sufficient amount

2.   Making sure the water you drink is high quality

The quality of tap water can vary depending upon where you live and whether the water is provided from a municipal site or you have your own spring or well. Contamination can occur not only from the water source but also from sources closer to home. For example, the quality of your water can be affected by your type of plumbing (whether you have copper lined pipes, lead solder containing plumbing, etc.), whether you use a well, and whether there is contamination from agricultural chemicals. If you are curious about the quality of your water, you may want to get it tested. In general, it would be best to filter city water before consumption. With rural (well) water, the decision about filtering is usually best made on a well-by-well basis. 


If you are concerned about the quality of your tap water, you may want to investigate getting a water filter. In general, the best water filters involve blocks of carbon (rather than granulated carbon) and are often combined with reverse osmosis filters. The under-sink types of filters are typically more effective than the type that attach at the faucet. I recommend carbon block or reverse osmosis filters over distilled water because I believe that too many desirable minerals are lost during the process of distillation. Many natural foods supermarkets offer good quality water filtration systems where you can refill your own jugs. For some this is a convenient option, yet for others having a home filtration system is more convenient. 


The quality of bottled water also varies greatly. Some water is good quality and other water is simply repackaged tap water. Bottled water can also be expensive, unless purchased in large amounts in the type of 5-gallon containers used with water coolers often found in office settings. Always read the label carefully when buying bottled water and look for the following information: 


Check to see where the water originated. High quality waters either name their source (which is typically a natural spring) or they list their primary ingredient as "filtered water" and also present information about how the water was purified and tested. Consider natural mineral water as a particularly good option. You can get a surprising amount of your day's calcium and magnesium and other key minerals from most high-quality mineral waters.
You can also try drinking bottled distilled water. It's water that has been turned into steam so its impurities are left behind. The steam is then condensed to make pure water. The process of distillation kills and removes virtually all bacteria, viruses, heavy metals, and other organic and inorganic contaminants. Once distilled, the water is as pure as water can reasonably be. While it's true that distillation removes minerals as it eliminates various other contaminants from water,

The natural pH of water is close to neutral-a measurement of 7 on the pH scale. One of the unique features of water is its neutral pH-this neutral level allows the body to easily shift the pH either up or down, depending on the moment-by-moment metabolic circumstances. In most circumstances, the optimal step is to support the body's ability to carry out metabolic activities by consuming adequate amounts of clean, neutral pH water, and leaving the acid-base balance up to the body and its complex buffering systems. Read more about pH of water

Whatever option you use for guaranteeing high quality water, you also need to make sure that you consume enough water during the course of the day. Water is usually best consumed between meals if you are drinking a 8 ounces or more. As for intake goals, the National Academy of Sciences recommends (in its Dietary Reference Intake (DRI) recommendations) about 13 cups of water each day for men and 9 cups for women.

If you have a hard time drink water because of the taste, try one of the following to add flavor without the sugar to your water:

• Lemon, Orange or Lime Slices  
• Cucumber Slices
• Kiwi Slices
• Melon Slice
• Fresh Mint
• Crushed Strawberries
• Mashed Blueberries

Meatless Monday on Tofu

The past few days of soaring humidity and heat can make it difficult to be motivated to turn on the stove or oven.
So for the remainder of the summer our Meatless Monday recipes will be dedicated to foods that can be cooked on the grill or with no or little heat preparation.
The recipe and links to recipes below feature tofu which is easy to prepare. When served with a mixed green salad you'll have a delicious meal.

Tofu is a plant base food made from soy beans. A four ounce portion for tofu has 10.1 grams of protein and 94 calories. Raw tofu uncooked with no added fat has only 5 g fat. Tofu is a cholesterol free food and abounds in pytochemicals that may protect against heart disease. The isoflavoniods in Tofu can help soften the effects of menopause and protect against breast cancer.

Tofu is made using the same techniques as cheese. The process begins with a liquid that looks like milk but is only ground soybeans. This liquid is called soy milk and is heated and with the addition of salts or acid to make it curdle or solidify. The salts work like rennet to separate the soy milk into curds and whey. The curds are ladled into settling boxes that are perforated and lined with cloth. The whey drips out of the boxes, the remaining curds are pressed and the result is tofu. The more the tofu is pressed the firmer it becomes and the more nutrient dense and caloric-ally dense it becomes. Firm or Extra firm Tofu is then package in water filled containers.

Silken Tofu is made with thick soy milk plus lactone along with the salt or acid which makes it possible for the soy milk to thicken in its container as yogurt does..
There are several textures of silken tofu available soft, firm and extra firm.

Today's recipes call for Regular Extra firm or flavored very firm baked tofu. Please always purchase non genetically modified Tofu. If the container does not state it is Non GMO then make another selection.
If you have a recipe for tofu that you want to share with us please post it in the comment section.

Raw Tofu with Green Onions
Serves 4
Ingredients
1 container of Extra firm Non GMO Tofu
2 large garlic cloves, minced
2 tablespoons fresh lemon or lime juice
½ cup Soy Sauce
1 tablespoon Molasses
2 teaspoons Dark Sesame Oil
2 Tablespoons Cilantro chopped
3 Scallions trimmed and sliced thinly on bias
Salt and Pepper to taste
Directions:
1.    Drain the tofu and place it on a bed of paper towel to press. Place a 4-5 sheets of paper towel around tofu cube then place a weight on top to drain out excess water, cut it   into 1 inch cubes.
2.    Combine the remaining ingredients in a bowl.
3.    Place tofu in the bowl and season with salt and pepper and toss with marinate.
4.    Cover and refrigerate tofu for one hour or longer before serving.


More Recipes ......
Vegan Caprese Salad with Israeli Couscous & Tofu 

Grilled Tofu with Chimichurri Sauce
Curried Tofu Salad
Greek Tofu Salad

And for Dessert ....
Tofu Chocolate Pudding
Silken Lemon Cream Burlee

The Bad Seed

Have you ever gone out to your backyard on a hot summer evening and plucked a perfectly ripened tomato off the vine?  Still warmed by the sun, you bite into that plump tomato and the juices drip down your chin. And the flavor…oh my…the flavor.   

There’s no comparison to the hard, tasteless tomatoes you often find at the grocery store - that were grown who knows where, treated with who knows what, and God only knows how long ago they were picked.   

When you consume fruits and vegetables from your own garden, you know exactly what you’re eating. You can enjoy the fresh flavor, knowing it wasn’t treated with harmful pesticides.  Plus, you have the added satisfaction of having grown it yourself. 

You don’t need a huge plot of land to grow a few fruits and vegetables.  Many plants can be grown in containers, and the benefits far outweigh the effort. 

One thing you can do to make sure you’re planting the healthiest fruits and vegetables possible is to buy seeds that have not been genetically modified.  Decades ago farmers and home-gardeners would dry the seeds from this year’s crop to plant the following year.   

Then we got greedy (or maybe just curious).  We started experimenting with those seeds to see if we could produce bigger crops and faster harvests.  We did this by modifying the make-up of those seeds.  “Genetically modified organisms, or GMOs, are created when a gene from one species is transferred to another, creating something that would not be found in nature.”[1]  In order to make this transfer, the gene is often attached to a virus.   

We can’t predict the effects of eating plants that are grown from seeds that have been modified with materials from animals, other plants, medications, and even plastics.  “The European Union has banned GMOs, as have Australia, Japan, the UK and two dozen other countries that recognize that a lack of long term studies and testing may be hiding disastrous health defects.”[1] 

“Non GMO seeds are as they were created. They have all of the nutrition that the human and animal body needs for optimum nutrition and growth. Traditional seeds develop into plants that organisms have been eating for thousands of years. The results and effect on the body are predictable.”[2]

Here are some sources for non-GMO seeds:

http://rareseeds.com/

http://www.johnnyseeds.com/

http://www.seedsavers.org/

http://www.southernexposure.com/

http://www.underwoodgardens.com/

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[1] http://www.organicauthority.com/foodie-buzz/eight-reasons-gmos-are-bad-for-you.html

[2] http://organic.lovetoknow.com/Non_GMO_Seeds

Food and Dining Trends for 2012

A new year brings new food and dining trends.  The forecasts for 2012, compiled from lists by Allrecipes.com the National Restaurant Association, and the International Foodservice Manufacturers Association predicts the following trends:

Sandwiches are on tap to become one of the top comfort foods of the year grilled cheese sandwiches in particular, look for restaurants to develope signature combinations.

Crazy cocktails in which liquor is infused with flavors of food.

Mini-desserts will move out of the bakery case as home bakers discover the lure of little bites.

Potatoes are hot, with French fry menus that let guests choose the cut and crispness, and make-your-own mashed potato mix-ins.

Look for more vegetables used in desserts, far beyond the humble carrot cake.

Indian street foods will gain popularity through food trucks, pop-ups and quick-service restaurants.

Some Chefs will experiment with the flavors of the forests, using subtle infusions of pine needles, Douglas fir and eucalyptus to flavor sauces, rubs, meats, jus and broths.

Meatballs and more meatballs will appear with different ethnic interpretations on menus.

Appetizers will have more adventurous flavors, on the theory that consumers consider them less of a commitment or risk than ordering something unfamiliar for their entrée.

Desserts will find reposition from being an after-dinner option to a way for customers to treat themselves any time of day.

Long await more Nutritious kids' menus.

The grocery store shelves will be over flowing with gluten-free and food allergy-conscious items.

 Artisan ice cream

"Heirloom" will replace "artisanal" as the most overused food term.

Discover more foods to clean out arteries, or more technically, reduce oxidized LDL cholesterol.

Try the new fruit in town: Pluerry, a hybrid fruit combination of a plum and cherry

Coming to America soon, Fat taxes. Taxes that are a growing trend in Europe, where governments seek to push consumers away from unhealthy foods high in fat, sugar and salt content.

Hydration stations will respond to the movement to cut the use of plastic and ban the sale of bottled water. Look for them first on college campuses, where people can fill reusable bottles.

Food News

Have you ever wonder how flavors are developed?
Most consumers probably don't think twice about the process to create a piece of gum or a bottle of flavored water, but behind these products is a long line of scientists and flavorists who work hard to find the right flavor notes that will have items flying off the shelves. The largest flavoring company in the world, Givaudan, took "60 Minutes" behind the scenes to search for flavors in Mother Nature that are then reproduced in labs and turned into products consumers see on grocery shelves. CBS News/"60 Minutes" Video

Banana Peel Tea
I came across this recipe on the "How to" website. It sounds interesting and worth sharing. This tea is tastier than pills or black tea, and it doesn't need added sugar. Banana peel tea contains 5-HT and 5-HTP, the latter being a a naturally occurring amino acid and chemical precursor as well as metabolic intermediate in the biosynthesis of the neurotransmitters serotonin and melatonin from tryptophan. I'll let you know how mind turns out.

Studies: Eating speed influences how much we consume
Men eat faster than women, especially at lunch, heavier people tend to consumer calories at a quicker rate than their thinner peers and people who eat faster tend to eat more overall, according to two new studies from the University of Rhode Island. Los Angeles Times

Top 10 Ways Not to Burn Thanksgiving Dinner

According to the U.S. Fire Administration, cooking fire incidents spike during Thanksgiving and Christmas time. But it's not just fires. Trips and falls, along with cuts and burns incidents are also high many of which occur while people are preparing their meals.

Thanksgiving can be a whirlwind of cooking and entertaining guests.  To make sure no one gets hurt, Fire administration officials recommend:

·         Stand by your pan, when cooking. Never leave food, grease or oils cooking on the stovetop unattended. Pay attention!

·         When simmering, baking, roasting, or boiling food, check it regularly, remain in the home while it’s cooking, and use a timer to remind you that you are cooking.

·         Wear short or tight-fitting sleeves when cooking, because loose fitting clothing can easily catch on fire.

·         Keep potholders, oven mitts, wooden utensils, paper or plastic bags, towels, and other things that can catch fire, away from your stovetop.

·         Plug microwave ovens and other cooking appliances directly into an outlet, not an extension cord.

·         Keep children three feet away from the stove.

·         Test fire alarms before a gathering to make sure they are working.

What to do if you have a fire

• If it’s a small grease fire and you have an oven mitt and lid nearby, smother the flames in the pan by sliding the lid over it. Turn off the burner, and don’t move the pan. Leave the lid on the pan until it has cooled.
• For an oven fire, turn the heat off and keep the door closed to prevent flames from burning you or your clothes.
• For a microwave oven fire, turn it off immediately, keep the door closed and unplug the appliance if you can reach it safely. Keep the door closed until the fire is out.
• If your clothing catches fire, Stop, Drop and Roll to put out the flames.
• When in doubt, get out, is what the U.S. Fire Administration advises for any fire in the kitchen. If you leave, close the door behind you and call 911. If you decide to stay and fight the fire, make sure others are already out and you have a clear exit path.

One of the larger contributors to Thanksgiving fires in recent years is the increasing popularity of deep-frying turkeys, which uses grease that can become flammable. If you're planning to deep-fry your holiday bird, watch this video to see a first-hand demonstration of what can happen if you don't follow all instructions

Safety around turkey fryers

Before you use a turkey fryer, make sure to read instructions. Many accidents involving turkey fryers are from first-time users.

• Make sure to use a turkey fryer outside and at a safe distance from buildings or any other combustible material. Also, don’t use a turkey fryer in a garage or on a wooden deck. Be sure it is on a flat surface.
• Don’t leave the fryer unattended. Most units don’t have thermostat controls, so if you don’t watch it the oil could continue to heat until it catches on fire.
• To keep oil from spilling over, which can cause fires if the oil hits the burner, never overfill the fryer. Be sure the turkey or Chicken is completely thawed and be cautious of marinades. Water can cause the oil to spill over.
• Never use water to put out a grease fire. Keep an all-purpose fire extinguisher nearby.

·          Keep children or pets away from the fryer even if it is not in use. The oil inside the cooking pot can remain dangerously hot hours after use.

If a fire starts and has been extinguished, call 9-1-1 anyway and have firefighters make sure it is out.

During this Thanksgiving weekend we wish you a safe and joyous holiday!

Count Down to Thanksgiving!

The festive part of the year is approaching us quickly. Have you begun planning your holiday menu yet? Now is a great time to start if you have not thought about your holiday meal. Nor is it too early to plan other upcoming  holidays like Chanukah , Christmas or Kwanza meals.

First on the agenda should be the menu. If the meal is a collaborative effort of family and friends,then deciding who will be preparing what from appetizers to desserts should be made very soon. Also do not forget to delegate who will be bringing the beverages.

In planning the menu please remember to keep those with special diets such as food allergies, diabetics, and vegan/ vegetarians in mind. Finding out any special dietary requirements in advance gives you the opportunity to plan and prepare dishes that everyone could enjoy at the dinner table.  The people with the special diet would be appreciative of the advance consideration and feel included in the festive dining experience.

Fall is a good time to try something new.

The fruits and vegetables that are in season now are:

Apples, artichokes, avocado, beets, bok choy, broccoli,

brussels sprouts, cabbage

carrots, cranberries, celeriac, chard, chestnuts, Greens, cranberries, daikon, fennel, guava, kiwi

kumquat, lemons, oranges, pears, persimmons, pomegranate, potatoes, quince

rutabaga,  turnips and variety of fall and winter squash

Many of these fresh fruits and vegetables are grown locally. We will be featuring recipes for side dishes in upcoming posts.

With higher food prices and slim budgets in mind take advantage of the Supermarkets: Free turkey, Ham or Lasagna giveaways! When a certain dollar amount has been spent with in the free turkey campaign time frame, a turkey, ham or lasagna is earned. Some stores offer different products so check the weekly circulars for the giveaway campaign that suits your needs. If you shop at different stores you may be eligible to win a free item from each store patronized. Most stores only allow the customer to earn one item within the time period regardless of the amount spent over the set goal.

During this time of year “good” coupons are more bountiful. I state “good” because these are more likely for items you may actually want to purchase and the value of the coupon does not require you to purchase more than one item to reap the benefit.

If holiday meal planning and cooking is overwhelming for you, consider using a Personal Chef for your meal preparations. Meal Makers, Inc. is available to help you by preparing your holiday meals or working with you to prepare your meal.  Contact us for more information mealmakersinc@gmail.com

What makes Sea Salt a Heathy choice?

What makes Sea Salt a Healthy Choice?  You do.

The marketing of Sea Salt has made it popular. Take for example restaurants like Wendy’s Natural Fries with Sea salt or packaged Potato chips with Sea Salt who advertise that their foods and products are natural and healthy because they are made with sea salt. The marketing of natural and healthy grabs the attention of the consumer.

Often sea salt is associated with higher quality ingredients, a more natural product, or a lower sodium choice. But, Salt is Salt so there is really no different in the amount of sodium cholride (about 2300 mg per teaspoon) in sea salt that regular table salt.

Himalayan Sea Salt

Sea Salt vs. Table Salt

Sea salt comes from sea water and is the product that is leftover after the water is evaporated. Table salt is mined from underground salt deposits. The main difference between table salt and sea salt is that sea salt has trace minerals and elements that vary depending on the water source; Also the minerals in sea salt add flavor and color. Sea salt is less processed and comes in a variety of coarseness levels.  

Table salt is more heavy processed to eliminate minerals and usually contains anti-caking agents. Most table salt is enriched with iodine which is essential to thyroid health. There are also a few brands of Iodized Sea Salt available.  

Cooking

Many chefs prefer to use sea salt in cooking because of the slight flavor difference and that it is not iodized. Some even say that they use less salt when adding sea salt to their food because the granules are larger and they can taste the salt better. Kosher Salt is also used by many chefs because of its large crystals and usefulness in preserving or drawing out moisture of meats and other foods effectively. Kosher salt may be from sea salt or regular no iodized salt. When cooking, it takes longer for the sea salt to dissolve into your food. Some even say that they use less salt when adding sea salt to their food because the granules are larger and they can taste the salt better. Whichever salt you choose use in moderation. If you have high blood pressure, it would be more crucial to monitor your sodium intake. There are new recommendations and studies showing sodium intake should be limited to 1600 mg for those with hypertension.

Recipes
Salt Crusted Fish    
Red Lobster Salt Crusted Baked Potatoes
Chicken cooked in Salt Crust

Honey Soy Salmon

Ingredients
1 tablespoon Sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
2 tablespoon honey
1 teaspoon fresh ginger minced
1 pound center-cut salmon fillet, skinned boned and cut into 4 portions
Salt to taste
Pepper to taste
1 teaspoon toasted sesame seeds,
1 scallion, sliced thinly on bias

Directions

1.Whisk sesame & chili oil, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved.

2.Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 30 minutes. Place the remaining sauce in a small sauce pot and simmer stirring occasionally until it thickens.

3.Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
4.Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Season salmon with salt & pepper. Broil the salmon 4 to 6 inches from the heat source until cooked through, 8 to 10 minutes.

5.Drizzle with the reduced sauce and garnish with sesame seeds and scallions.

Chef's Tip:
How to skin a Salmon Fillet:
Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

When’s the last time you cleaned your salt and pepper shakers?

Exactly! These unassuming little items get touched in all parts of the meal-prep process. Example: You give your sauce a dash of salt after touching raw chicken (oops) and then later set the shaker on the table.

What to do
Nobody thinks of cleaning their salt and pepper shakers, says Elizabeth Scott, Ph.D., assistant professor and co-director Simmons Center for Hygiene and Health in Home and Community at Simmons College, but to avoid cross-contamination and food poisoning, you should. “Best to wipe them with an EPA-registered disinfectant,” she says. “But better still, always wash your hands after handling raw foods and before touching anything else.”