23 February Healthy day tip and recipe – Some Like It Hot!
Mild to hot, chili peppers are in high demand—and give food more than flavor. Flavorwise, chiles’ hot substance, capsaicin, stimulates pain receptors in your mouth. The more capsaicin, the hotter the chile. From mildest to hottest: anaheim pepper, then ancho or poblano peppers, then jalapeño or chipotle peppers, then serrano peppers, and then “hot” habañeros (Scotch bonnets).
As a phytonutrient, capsaicin may have antioxidant—cancer-fighting or heart-protective—action. Their vitamin Cand beta carotenealso make chilies healthful, with red chilies having more beta carotene than green ones.
To reduce the “fire” if you cook with chilies:
• Protect sensitive skin.Wear rubber gloves, or wash your hands carefully after handling chilies. Never touch your eyes or any sensitive places when you handle hot chilies.
• Remove the seeds and the inner membranes.That’s where most capsaicin resides.
• Soak chilies in cold salty water for about 60 minutes.
• Go easy.Add just a little chili pepper at a time.
• Drink milk or eat yogurt.The protein in dairy foods binds to and washes capsaicin away.
TURKEY AND SQUASH STEW
Prep: 10 minutes Cook: 1¼ hours Serves: 5 to 6
Squash combines with cinnamon, brown sugar, and wine to make this interesting stove-top dish using a turkey breast.
6 bacon slices, chopped
3 tablespoons flour
1 (2-to 2½-pound) turkey breast half, skin removed
1 medium onion, coarsely chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
2 tablespoons chopped parsley
1 cup white wine
1/3 cup water
5 cups 1½-inch cubes skinned Hubbard squash (about 2 pounds)
½ teaspoon ground cinnamon
2 tablespoons brown sugar
1.In a 5- or 6-quart Dutch oven, fry bacon over medium-high heat until crisp. Remove bacon to a plate. Drain off all except 2 tablespoons drippings from pot.
2. Sprinkle flour over turkey to coat. Cook, turning, until golden on both sides. Remove turkey to a plate.
3. Add onion, celery, and carrots to pot. Cook until onion is limp, about 3 minutes. Stir in parsley, wine, and water. Mix well. Return turkey to pot. Add squash. Heat to boiling. Reduce heat to medium, cover, and simmer 1 hour to 1 hour and 10 minutes, or until turkey is cooked through.
4. Stir in cinnamon and brown sugar. Heat to boiling, stirring occasionally. Reduce heat and simmer 3 minutes. Stir in bacon. Slice turkey and serve with vegetables and sauce mixture.
Bed rest for liver disease.
Often forgotten in cases of cirrhosis of the liver is that the patient must have bed rest.
He must also abstain completely from alcohol in any form. He should undergo an initial liver cleaning programme with a juice fast for seven days. Freshly extracted juices from red beets, lemon, papaya and grapes may be taken during this period. This may be followed by the fruit and milk diet for two to three weeks.
In this regimen, the patient should have three meals a day, each of fresh juicy fruits and milk. The fruits may include apples, pears, grapes, grape fruit, oranges, pineapples and peaches. One litre of milk may be taken on the first day. It should be increased by 250 ml daily up to two to two and a half litres a day. The milk should be fresh and unboiled, but may be slightly warmed if desired. It should be sipped very slowly.
After the fruit and milk diet, the patient may gradually embark upon a well-balanced diet of three basic food groups, namely (i) seeds, nuts and grains, (ii) vegetables and (iii) fruits, with emphasis on raw organically grown foods. An adequate high quality protein diet is necessary in cirrhosis. The best complete proteins for liver patients are obtained from raw goat ‘s milk, home-made raw cottage cheese, sprouted seeds and grains and raw nuts, especially almonds. Vegetables such as beets, squashes, bitter gourd, egg-plant, tomato, carrot, radishes and papaya are useful in this condition. All fats and oils should be excluded from the diet for several weeks.
The patient should avoid all refined, processed and canned foods, sugar in any form, spices and condiments, strong tea and coffee, fried foods, all preparations cooked in ghee, oil or butter and all meats rich in fat. The use of salt should be restricted. The patient should also avoid all chemical additives in food and poisons in air, water and environment.