Tasty Kitchen: A Happy Recipe Community! Salseando en la cocina: Soupe à l'oignon gratinée Creo no equivocarme si digo que de sopas de cebolla las hay en todos los paises y economías, en el nuestro es muy común y seguro que todas las zonas tienen su propia versión. Y ya no digamos las sopas con pan. Pero si alguna nos viene a la mente cuando pensamos en ella es la francesa . La de cebolla es la sopa sencilla por excelencia, bueno, ésta y la de ajos, pero que entona el cuerpo como ninguna con ingredientes muy básicos. La versión más moderna de esta , la que todos conocemos, tiene su origen en la francia del siglo XVII. Por otro lado, , , ex rey de Polonia, solía viajar cada año a Francia para visitar a su hija la esposa de . Hoy no os traigo la receta del chef , sino la sopa de cebolla gratinada tal y como la preparo en casa. os cuento como la hago: Cortad las cebollas en juliana, no demasiado delgadas. Derretid la mantequilla en la olla donde vayáis a hacer la sopa. Incorporad la cebolla y, con el fuego no excesivamente alto, idla dorando. Añadid ahora el vino.
Easy Tips for Planning a Healthy Diet & Sticking to It Healthy eating tip 1: Set yourself up for success To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a healthy diet sooner than you think. Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety, and freshness. This way it should be easier to make healthy choices. Think of water and exercise as food groups in your diet. Water. Exercise. Healthy eating tip 2: Moderation is key People often think of healthy eating as an all or nothing proposition, but a key foundation for any healthy diet is moderation. For most of us, moderation or balance means eating less than we do now. Try not to think of certain foods as “off-limits.” Healthy eating tip 3: It's not just what you eat, it's how you eat Eat with others whenever possible. Greens. Sugar Salt
Tropical Rainforest Plants Tropical rainforest plants grow in more obvious layers than temperate rainforest plants. Like in all tropical rainforests, there are the tall trees, vines and epiphytes, shorter trees and tree ferns, and orchids and other smaller plants on the forest floor. Some more famous examples are the bird of paradise flower, the giant lilys, and the carnivorous pitcher plants. © Poster by AllPosters. Africa and Madagascar IslandAfrican rainforests are the second largest in the world after Amazon. There are evergreen, semi-evergreen, deciduous and semi-deciduous forests. Asian Tropical Rainforest PlantsAsian rainforests are smaller than those of South America and Africa. Oceania Australasia Rainforest FloraIn Oceania, tropical rainforests are only found in New Guinea, northern Australia, and some Pacific Islands. Custom Search
Healthy Eating Your body needs energy to work normally and keep you alive. You get this energy from nutrients in the food that you eat - mostly, carbohydrates, fats and proteins. Minerals and vitamins are other nutrients that are also important in your diet to help your body stay healthy. It is important to get the right balance between these different nutrients to get maximum health benefits (see below). Your diet should contain food from each of the following food groups: Starchy foods such as bread, rice, potatoes, pasta, etc.Fruit and vegetables.Milk and dairy foods.Protein foods. Fatty and sugary foods are the fifth food group that you eat. A healthy diet may help to prevent certain serious diseases such as heart disease, stroke and diabetes. As a general rule, starchy foods and fruit and vegetables should provide the bulk of most of your meals. Below, the principles of a healthy diet are explained. Eat plenty of starchy foods (complex carbohydrates) Eat plenty of fruit and vegetables NHS Choices
flowers Le bien manger - Qu'est ce qu'une allégation - Comprendre les allégations nutritionnelles et de santé Les consommateurs qui arpentent les rayons des grandes surfaces alimentaires, ne peuvent que remarquer la quantité croissante de produits arborant des allégations de santé, des slogans et des textes publicitaires qui revendiquent des effets bénéfiques sur la santé. Et les consommateurs sont sensibles à ces allégations santé car ils ont pris conscience que le mode de vie actuel (sédentarité, nourriture trop riche, stress...) a un effet négatif sur leur santé. Comme la santé est devenue un des principaux arguments de vente des produits alimentaires et que les références à la santé se multiplient, le consommateur se retrouve difficilement dans cette profusion de pseudo informations. Les ajouts de vitamines, la présence d'Oméga 3 ou encore l'allègement en matières grasses, ... présentent-ils un intérêt pour les consommateurs? Une alimentation équilibrée n'est-elle pas suffisante ? Les résultats, présentés dans ce guide d'achat incitent à la prudence.
flowering plant ferns The urban guide to being self sufficient'ish This is an easy recipe to follow and creates a delightful, if not usual tasting beer. It is very cheap to make and follows a traditionally english recipe. Before hops were widely used in the 17th century all sorts of plant were used to flavor the ale including nettles.(Urtica dioica). It was also thought to help alleviate rheumatic pain, gout and asthma. Ingredients 900grams (2lb) young nettle tops 3.8lts (1 gallon) of water 230 grams (8oz) of sugar, brown or demarrara sugar works best. 7.5 grams (0.25oz) of fresh yeast small piece of toast 7.5 grams (0.25oz) of ground ginger Method Boil the nettle tops in the water for half an hour (you will need a very large pan for this or preferably a cauldron). Keeping the mixture, strain and add sugar, stirring to dissolve. Spread the yeast onto the toast and float on the surface of the nettle liquid. Strain again and put into clean, strong screw top beer bottles, or sealable wine bottles (I used plastic bottles and it still worked). False Economy 4.
16 Foods That’ll Re-Grow from Kitchen Scraps By Andy Whiteley Co-Founder of Wake Up World Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? There’s nothing like eating your own home- grown vegies, and there are heaps of different foods that will re- grow from the scrap pieces that you’d normally throw out or put into your compost bin. It’s fun. Just remember … the quality of the “parent” vegetable scrap will help to determine the quality of the re-growth. Leeks, Scallions, Spring Onions and Fennel You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing. Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. Lemongrass Lemongrass grows just like any other grass. Within a week or so, new growth will start to appear. Celery, Bok Choi, Romaine Lettuce & Cabbage Ginger Potatoes Garlic Onions
Neanderthals died out earlier than previously thought, new evidence suggests Direct dating of a fossil of a Neanderthal infant suggests that Neanderthals probably died out earlier than previously thought. Researchers have dated a Neanderthal fossil discovered in a significant cave site in Russia in the northern Caucasus, and found it to be 10,000 years older than previous research had suggested. This new evidence throws into doubt the theory that Neanderthals and modern humans interacted for thousands of years. Instead, the researchers believe any co-existence between Neanderthals and modern humans is likely to have been much more restricted, perhaps a few hundred years. It could even mean that in some areas Neanderthals had become extinct before anatomically modern humans moved out of Africa. The research, directed by the University of Oxford and University College Cork in collaboration with the Laboratory of Prehistory at St Petersburg, Russia, and funded by Science Foundation Ireland was recently published in PNAS Online Early Edition.
European Neanderthals were on the verge of extinction even before the arrival of modern humans New findings from an international team of researchers show that most Neanderthals in Europe died off around 50,000 years ago. The previously held view of a Europe populated by a stable Neanderthal population for hundreds of thousands of years up until modern humans arrived must therefore be revised. This new perspective on the Neanderthals comes from a study of ancient DNA published February 25 in Molecular Biology and Evolution. The results indicate that most Neanderthals in Europe died off as early as 50,000 years ago. The study is the result of an international project led by Swedish and Spanish researchers in Uppsala, Stockholm and Madrid. “The fact that Neanderthals in Europe were nearly extinct, but then recovered, and that all this took place long before they came into contact with modern humans came as a complete surprise to us.
Bunnies implicated in the demise of Neanderthals - 27 February 2013 BLAME it on the bunnies. The debate over what Neanderthals ate, and how it may have led to their demise, has turned to rabbits. Which, it is now claimed, they did not feast on. Signs that our extinct cousins hunted dolphins and seals were presented in 2008 as evidence of their sophistication. But, experts claimed in 2009, they weren't clever enough to catch fish or birds – which could have given our ancestors an edge. Now, John Fa of the Durrell Wildlife Conservation Trust in Trinity, Jersey, says the remains in caves around Europe became dominated by rabbits rather than large game around the time Neanderthals went extinct (Journal of Human Evolution, doi.org/kkn). It's not clear why they would have had more trouble changing prey, says Fa.