Macadamias is the magic

The macadamia nut is one of the highest fat-containing in its category. Its only competitor is the pecan! In general, nuts are low in saturated fats and high in polyunsaturated fats. Most nuts, including macadamias, are also high in monounsaturated fats. One ounce of macadamia nuts provides about 200 calories, 21 grams of fat and 2 grams of protein. They are particularly high in manganese and thiamine and provide omega 3 fatty acids. Manganese promotes antioxidant activity, proper bone development and also is involved with collagen in carrying out wound healing. Thiamine, known as B1, belongs to the B complex vitamin family and is a key factor in carrying out the breakdown of all macro nutrients. It is also crucial to muscle contraction and nerve-signaling conduction. We hear about essential omega-3 fatty acids, which we can only obtain through diet, all the time. Omega-3 fatty acids are widely known for their properties of enhancing brain function and vision. Macadamia nuts contain about 55 mg of omega-3 per ounce.

In comparison to the peanut, the macadamia nut is higher in calories and fat and lower in protein. A study published in 2008 by the Journal of Nutrition indicated that eating macadamia nuts increased HDL and lowered LDL in men and women with elevated cholesterol levels.

Macadamias can be incorporated into your diet in many ways, including in confections like breads, cookies and chocolate. They can also be made into macadamia flour or oil. Keep your canine friends away from macadamias as they contain an unknown toxin that could affect their muscles and the central nervous system!

Check out the recipes below for a macadamia spread and a warm salad recipe.

now its recipes

Macadamia & Almond Butter

Recipe developed by Meaghan Mikulas

Makes one large jam jar

As I attempted to make macadamia butter it, uh … turned to soup. The macadamia nut has one of the highest fat contents of all nuts — so, to get a better consistency, I added almonds for great texture and not too much flavor, to get the macadamia to shine.

Ingredients
1 cup of toasted macadamia nuts, chopped
1 cup of almonds
1 tablespoon honey
Optional: salt (leave out if the nuts you use are already salted)

Directions

1. In the bowl of a food processor, add the almonds and process for about 2 ½ minutes. Almonds will be sticking to walls of bowl.
2. Pause machine and add tablespoon of honey. Scrape sides of bowl and run for 30 more seconds.
3. Pause again and add the chopped macadamia nuts. Process for 2 more minutes. Enjoy.

Note: You may be tempted to add oil to the mix to get the consistency going quicker or in order for it to not stick. Resist the urge! The macadamias have such a high oil content that, if you add oil, the final consistency will resemble soup. As the mixture heats up a little around the last minute, it sort of “breaks in,” if you will, and the magic happens.

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Warm Arugula, Winter Squash & Macadamia Salad

Recipe adapted from Cooking Light: Cooking through the Seasons

Makes 6 servings

This warm salad should come with a warning, as it will tempt you for seconds! It’s great enough to have as a standalone weeknight vegetarian meal or as a great addition to seared scallops.

Ingredients
4 cups butternut squash, peeled and cut into 1-inch cubes
8 ounces pappardelle pasta, broken in half
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
¼ cup of macadamia nuts, halved
2 cups baby arugula
½ cup Asiago cheese, coarsely grated
½ teaspoon salt
½ teaspoon black pepper, coarsely ground
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Directions

1. Preheat oven to 475 degrees F.
2. Spray baking sheet with nonstick spray and place butternut squash in an even layer on tray. Bake at 475 for 25 minutes, turning twice.
3. While squash is in oven, boil pappardelle pasta according to package directions. When done cooking, strain.
4. Melt butter in a large nonstick skillet over moderate heat. Add garlic, sage and macadamia nuts; cook for 3 minutes and stir frequently. Add drained pasta, mix well to coat everything. Take off heat, set aside.
5. Once squash is cooked, take out and let cool for 10 minutes and then add to pasta mixture.
6. Lastly, in a large salad bowl place arugula, asiago, salt and pepper. Add pasta mixture and toss. While tossing add olive oil and balsamic vinegar. Serve immediately.
7. BY MEAGHAN MIKULAS

The Importance of Vitamin C for your Health

Vitamin C T

While scurvy is not common anymore, mild vitamin C deficiencies still exist, and long-term effects can alter quality of life and disease states. Interestingly, vitamin C is an antioxidant. This means that it clears out “free radicals” in our bodies that would otherwise cause damage. Also, vitamin C plays a role in synthesizing fatty acids for energy. With low levels of it, you may feel tired, depressed or unmotivated.

Vitamin C in Our Foods

Knowing all of these functions of vitamin C, there are very important things to consider to make sure you're getting enough of it. Yes, orange juice is a great source — but there is one tricky point to this, and that is that many popular, ready-to-drink brands actually do not have much vitamin C in them, even if it states it on the label.

The ready-to-drink orange juices start out with less vitamin C, and lose even more (or all of it) as they near their expiration date. This is because once it's exposed to air, vitamin C deteriorates. The solution: Buy frozen orange juice! It's cheaper and lasts longer, and freezing preserves the vitamin C levels.

If you buy non-frozen orange juice, consume it within one week of opening to preserve as much of the vitamin as possible. A one-cup serving per day will give you the recommended daily value. Add in some raw red bell peppers, papayas, and maybe even just some more oranges, and your body will be a free radical-fighting machine!

Remember to eat vitmain C-rich foods immediately after preparing, as their vitamin content will decrease after just a few minutes of oxygen exposure.

Less fatigue, improved mood, better skin quality — the list goes on. Vitamin C is truly a vital antioxidant! 

Protein-Packed Turkish Çılbır

Protein-Packed Turkish Çılbır

Turkish Çılbır

Recipe developed by Brittany Peterson

Ingredients

• 6 ounces plain, non-free Greek yogurt
• 1 clove garlic, minced
• 1 egg
• A splash of vinegar
• A pinch of salt
• ½ teaspoon butter
• A pinch of Aleppo pepper flakes (or red pepper flakes)

Directions

1. Mix minced garlic and yogurt together and set aside.
2. Poach egg: Crack egg into a bowl. Bring water to a gentle boil and add a splash of vinegar and pinch of salt. Make a whirlpool in the water with the back of a spoon, and gently lower the egg into the center of the whirlpool. Allow to cook for 3-4 minutes, and remove with a slotted spoon.
3. Meanwhile, melt butter and mix in Aleppo pepper (or red pepper flakes).
4. Place garlic-yogurt mixture into a serving bowl. Make an indentation in the center for the poached egg. Gently lower the poached egg into place and drizzle with peppered-butter.
5. Eat with a spoon or soak up with bread

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Tips for a Lifetime of Healthy Eyes Please share with yours family and friends

Get Eye Exams

This one seems obvious, but many people neglect this part of their health regimen. Unlike a dreaded dentist appointment, eye exams are a piece of cake with virtually zero pain. Even if you don’t have to wear contacts or glasses, it is still important to get an annual eye exam. One vital test is the dilated eye exam, which can detect problems very early so they can be treated quicker. This exam is so easy — eye-drops widen your pupil to allow your eye doctor to see into your eye.

Wear Sunglasses and Protective Glasses

One very easy way to prevent diseases of the eye is to wear sunglasses. Wearing sunglasses can decrease the risk of developing a common condition that causes severe blurring, called cataracts. There are other conditions that cause damage to the eye as well, such as macular degeneration and tissue growth over the white of the eye.

And if you play contact sports or other activities, wearing protective glasses can make a world of difference. Imagine getting hit in the eye with a hockey stick during a game because you didn’t have protective glasses. This could cause blindness from just this one swift movement. With protective eye gear, the risk of blindness is greatly decreased. Protect your eyes!

Adopt a Healthy Lifestyle

One last important way to protect your vision is by eating healthy foods and exercising. Antioxidants and vitamins in nutrient-rich foods can bolster the fight against vision diseases and conditions.

But what do exercise and healthy weight have to do with vision? Well, a major risk factor for diabetes is being overweight or obese; and having diabetes increases your chances of having eye problems. Eating a whole, balanced and varied diet along with regular exercise will help maintain your goal weight and control blood sugar levels. Some absolutely delicious and vision-protecting foods are:

• Oranges: Citrus fruits are high in vitamin C, an antioxidant.
• Salmon and Tuna: Oily fish and eggs are high in omega-3s.
• Green Leafy Vegetables: These are high in disease-fighting antioxidants and beta-carotene.
• Nuts and Seeds: These have vitamin E, another essential antioxidant.

Do you love Indian food

The vegetarian curry dish featured below is extremely flexible. Feel free to adapt it. For instance, I used vegetables that I had in my fridge: carrots, bell peppers, broccoli and onion. Or, if you don't like spicy food, leave out the Serrano peppers and cayenne

Recipe items 

• 1 cup plain Greek yogurt, room temperature
• 2 tablespoons cornstarch
• 4 tablespoons olive oil, divided
• 2 cups diced broccoli
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ¾ cup diced carrots
• 2 cups diced onion
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 to 2 fresh serrano chili peppers, minced
• 1 tablespoon ground coriander
• 1½ teaspoons ground cumin
• ¾ teaspoon turmeric
• ¾ teaspoon cayenne pepper
• 1 28-ounce can whole peeled tomatoes, diced, with their juices
• ½ cup fresh cilantro, chopped, plus more for garnish
• 2 tablespoons kosher salt
• 1½ teaspoons garam masala

Method 

1. In a small bowl, stir together yogurt and cornstarch. Set aside.
2. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add broccoli, peppers and carrots and sauté until just tender. Remove from heat.
3. Heat remaining olive oil in a medium saucepan on medium-high heat. Add onion and sauté for about 4 minutes, stirring often. Reduce the heat to medium and continue cooking until onions are golden brown. Add garlic, ginger and serrano chilies to the onion. Cook for 2 minutes, stirring often.
4. Add cooked broccoli, peppers and carrots to onions. Stir and cook for about 5 minutes.
5. Reduce heat to medium-low. Add coriander, cumin, turmeric and cayenne. Stir often and cook for 2 minutes.
6. Add tomatoes and their juices, yogurt mixture, cilantro and kosher salt. Stir well, cover and bring to a boil. Lower heat and simmer for 10 to 20 minutes, or until vegetables are thoroughly cooked. Remove from heat. Add garam masala and stir well.
7. Garnish with extra cilantro and serve. Serves 4.

Cooking Note

• Serve with brown rice or quinoa, if desired. Experiment with adding tofu, chicken or other meat while cooking to increase the protein content. The recipe is very flexible!

Dairy-Free Cherry Chocolate Ice Cream

Vegan Cherry Chocolate Ice Cream

Recipe by Lee Crosby

Ingredients

• 1 pound frozen pitted cherries
• ¼ cup cocoa powder
• ¼ cup almond butter
• ¼ cup maple syrup (or ¼ cup + 2 tablespoons date paste)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Method 

1. Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces, about the size of peas.
2. Add remaining ingredients — almond butter, maple syrup, vanilla extract and almond extract — to food processor. Pulse, scraping the sides two to three times as you go, until almond butter is just incorporated. Be careful to not overmix!
3. For soft-serve texture, serve immediately. For a firmer texture, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2 to 3 hours or overnight. Serves 4.

 Note

• If you've opted to freeze for a firmer texture, thaw the ice cream on the counter for 15 to 30 minutes (or microwave for 15 to 20 seconds) before serving for easier scooping.

Facebook and Twitter

How to Make Your Social Media Presence More Professional

Arguably the most popular social media sites in use today, Facebook and Twitter are where potential employers are most likely to check up on you. While some users choose to keep their accounts for private use (accessible only to family and friends), Facebook and Twitter are excellent ways to engage professionally.

If you would like to maintain a professional presence on Facebook and Twitter, there a few options to transition your personal account into your professional life. Facebook has a feature that allows you to choose your audience by applying certain filters to current, future and all past posts. Facebook users also have the option to create a separate page directly from the account menu, allowing you to work as an administrator from your personal Facebook account while posting directly onto your newly created page.

If you have used a Twitter account in the past and want to make the transition to professional, I suggest starting from scratch and creating a new account specifically for professional use. Not only will this will help you build your online presence, it also will allow you to network with people in the profession. Hashtags and Twitter chats are great for connecting and engaging with others and getting your name out.

The most important thing to keep in mind when using either of these platforms is to know your audience and post relevant material. It's also important to remember that being professional on social media doesn't mean you have to be dry and boring — be yourself, but find the appropriate balance.

Instagram

Use of visual apps such as Instagram has increased dramatically over the past few years. If you're on Instagram, the good news is that making your account look professional is an easy process. Start by deleting anything you find embarrassing. Then, build a library relevant to your career and interests.

Like Twitter, Instagram utilizes hashtags to allow users to find relevant material, so search and use hashtags in your posts to build a following and network with others in the field. Instagram is a great way to show everyone what you do and how you do it. Use your photos to catch someone's eye and draw them in. People can get a pretty good idea of who are just by looking at a few photos. Choose wisely!

Periscope

This live broadcasting app gives users real-time access to those who are broadcasting. As with other platforms, hashtags make it easy for users to find and connect with others. Once you begin a broadcast, you are able to talk directly to viewers either in private broadcasts or public broadcasts, while they can leave comments and questions during your live stream. This is a great tool for professional use because you can host live discussions with other professionals or clients. The app has become increasingly popular in recent months, so it is a great idea to join and build your presence now.

Social media is here to stay and it is important to make sure you use your accounts to showcase yourself. Transitioning from personal to professional use is key for success in the future. Your professional social media presence allows you to stand out and network, giving you an advantage in the field

BY EJ OTTO

Polish Stuffed Cabbage Rolls A traditional Polish dish

A traditional Polish dish

Ingredients

• 1 head white cabbage
• 1 cup cooked brown rice
• 1 pound raw lean ground meat (at least 85-percent lean)
• ¾ cup finely diced yellow onion
• 3 cloves garlic, diced or pressed in a garlic press
• 6 white mushrooms (5 ounces), diced
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon salt
• 1 teaspoon soy sauce
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons olive oil
• 25 ounces marinara sauce
• 1 15-ounce can petite diced tomatoes
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ¼ cup panko bread crumbs  
• Method 
• 1. First, remove cabbage leaves from the head by using a sturdy paring knife to cut a deep circle around the stem of the cabbage. Bring a stockpot of water to boil and place the cabbage head into the boiling water. After approximately 3 to 5 minutes, the outer leaves will soften and can be removed with tongs and set aside to be filled. The inner leaves may require additional boiling to release from the head.
  2. In a mixing bowl, combine brown rice, raw ground beef, onion, garlic, mushrooms, oregano, basil, salt, soy sauce and red pepper flakes. Use a large fork or freshly washed hands to make sure ingredients are evenly distributed.
  3. Add olive oil to a large unheated skillet with a cover.
  4. Place one cabbage leaf on a work surface. Add approximately 2 tablespoons of the filling to the stem end of the cabbage leaf. Fold the left and right sides of the leaf in towards the center, then begin to roll the leaf, starting at the stem and filling end. Place the cabbage roll, fold side down, into the skillet.
  5. Continue with remaining cabbage leaves and filling.
  6. Arrange rolls to fill the surface of the skillet, adding a second layer if necessary.
  7. Add marinara sauce and diced tomatoes to the skillet, coating each cabbage roll.
  8. Cover the skillet with a lid and cook on medium-low heat for approximately 50 minutes.
  9. Preheat oven to broil.
  10. Combine grated mozzarella, Parmesan cheese and panko breadcrumbs. Remove cover from skillet and sprinkle cheese-and-breadcrumb mixture over the cabbage rolls.
  11. Place the skillet, uncovered, under broiler for 2 to 4 minutes, or until cheese and breadcrumbs turn golden brown. Remove, cool for 10 minutes and serve. Makes approximately 16 rolls and serves 8.

Risks for people and profits?

Source:

University of Melbourne

The study also found that fragranced products may affect profits, with more than 20% of respondents entering a business, but leaving as quickly as possible if they smell air fresheners or some fragranced product. More than twice as many customers would choose hotels and airplanes without fragranced air than with fragranced air.

In the workplace, over 15% of the population lost workdays or a job due to fragranced product exposure. Over 50% of Americans surveyed would prefer fragrance-free workplaces. And over 50% would prefer that health care facilities and professionals were fragrance-free.

The research was conducted by Professor Anne Steinemann, from the University of Melbourne School of Engineering, who is a world expert on environmental pollutants, air quality, and health effects.

Professor Steinemann conducted a nationally representative population survey in the United States, using a random sample of 1,136 adults from a large web-based panel held by Survey Sampling International (SSI).

The results are published in the international journal Air Quality, Atmosphere & Health.

When exposed to fragranced products, 34.7% of Americans suffer adverse health effects, such as breathing difficulties, headaches, dizziness, rashes, congestion, seizures, nausea, and a range of other physical problems. For half of these individuals, effects are potentially disabling, as defined by the Americans with Disabilities Act.

"This is a huge problem; it's an epidemic," says Professor Steinemann.

Fragranced products are pervasive in society, and over 99% of Americans are regularly exposed to fragranced products from their own use or others' use. Reports of adverse health effects were as frequent and wide-ranging across all types of fragranced products.

"Basically, if it contained a fragrance, it posed problems for people," Professor Steinemann said.

Professor Steinemann is especially concerned with involuntary exposure to fragranced products, or what she calls "secondhand scents."

She found over 20% of the population suffer health problems around air fresheners or deodorizers, and over 17% can't use public restrooms that have air fresheners. In addition, over 14% of the population wouldn't wash their hands with soap if it was fragranced.

Over 12% of the population experience health problems from the scent of laundry products vented outdoors, over 19% from being in a room cleaned with scented products, and over 23% from being near someone wearing a fragranced product.

More generally, over 22% of Americans surveyed can't go somewhere because exposure to a fragranced product would make them sick.

"These findings have enormous implications for businesses, workplaces, care facilities, schools, homes, and other private and public places," said Professor Steinemann.

For instance, a growing number of lawsuits under the Americans with Disabilities Act concern involuntary and disabling exposure to fragranced products.

Professor Steinemann's earlier research found that fragranced products -- even those called green, natural, and organic -- emitted hazardous air pollutants. However, fragranced consumer products sold in the US (and other countries) are not required to list all ingredients on their labels or material safety data sheets. Nearly two-thirds of the population surveyed were not aware of this lack of disclosure, and would not continue to use a fragranced product if they knew it emitted hazardous air pollutants.

Professor Steinemann's research continues to investigate why fragranced product emissions are associated with such a range of adverse and serious health effects.

In the meantime, for solutions, Professor Steinemann suggests using products that do not contain any fragrance (including masking fragrance, which unscented products may contain). She also recommends fragrance-free policies within buildings and other places.

"It's a relatively simple and cost-effective way to reduce risks and improve air quality and health," she explains.

Professor Steinemann has also completed a survey of the Australian population, with results expected to be published soon. "The numbers are similarly striking," she said

Children from urban areas of New York City

Source:

Columbia University Medical Center

The researchers also found that while physically active children had reduced airway inflammation compared to less active children, this association that was offset by having high black carbon exposure.

Children from urban areas of New York City who engaged in vigorous daily exercise had greater exposure to black carbon, a traffic-related pollutant, than children who were less active, according to a study by a multidisciplinary team of researchers from Columbia University's College of Physicians & Surgeons and Columbia's Mailman School of Public Health.

Black carbon, a pollutant that is also an indicator of diesel exhaust exposure, is known to have an adverse impact on health. However, little research has examined whether children living in urban areas receive a higher dose of the pollutant when they engage in regular physical activity.

"There are numerous health benefits associated with regular physical activity, particularly for children," says Stephanie Lovinsky-Desir, MD, assistant professor of Pediatrics at Columbia University Medical Center (CUMC) and lead author of the study. "We wanted to determine if regular exercise increases the risk of exposure to air pollution in city children, and if that exposure has an impact on the lungs."

The study included 129 children (age 9 to 14 years) from the Columbia Center for Children's Environmental Health longitudinal birth cohort, which is composed of children of African American and Dominican heritage living in the Bronx and Northern Manhattan.

The participants wore wrist motion detectors to measure their physical activity over a period of six days. Nearly 60 percent of the children were considered active, engaging in 60 minutes or more of moderate to vigorous activity per day, per recommendations from the Centers for Disease Control and Prevention. Those who obtained less exercise were characterized as non-active.

Personal exposure to black carbon was monitored during two 24-hour periods, at the beginning and at the end of the physical activity assessment, with a wearable vest containing a miniature black carbon-detection device. Following each 24-hour black carbon collection period, the researchers measured each child's level of fractional exhaled nitric oxide, a marker of airway inflammation. They also measured each child's specific sensitivity to indoor and outdoor allergens.

The study revealed that the active children were exposed to 25 percent greater concentration of black carbon compared to non-active children. Daily physical activity was associated with reduced airway inflammation, but that effect primarily occurred among the children who were exposed to lower concentrations of black carbon. Exercise had no effect on airway inflammation among children exposed to the highest concentrations of black carbon.

"This study's findings clearly add to evidence that physical activity may benefit the respiratory health of children, but exposure to high levels of black carbon may lessen this effect," said Rachel Miller, MD, professor of medicine (in Pediatrics) at CUMC and of environmental health sciences at Columbia's Mailman School of Public Health. "Future studies should be aimed at understanding the precise levels of pollutant exposure during periods of high activity so that we might better understand which children are at the highest risk for lung disease."

Lack of interest in sex

Source:

European College of Neuropsychopharmacology (ECNP)

Low sexual desire affects significant numbers of men after the age of 40, with studies finding that up to 25% of men report problems*, depending on age and other factors. Scientists had previously noted that sexual interest varies according to the seasons, prompting the idea that levels of ambient light may contribute to sexual desire.

The researchers then divided the men into two groups. One group received regular treatment with a specially adapted light box, the control (placebo) group was treated via a light box which had been adapted to give out significantly less light. Both groups were treated early in the morning, with treatment lasting half an hour per day. After two weeks of treatment or placebo, the researchers retested sexual satisfaction and testosterone levels.

Professor Fagiolini said "We found fairly significant differences between those who received the active light treatment, and the controls. Before treatment, both groups averaged a sexual satisfaction score of around 2 out of 10, but after treatment the group exposed to the bright light was scoring sexual satisfaction scores of around 6.3 -- a more than 3-fold increase on the scale we used. In contrast, the control group only showed an average score of around 2.7 after treatment."

The researchers also found that testosterone levels increased in men who had been given active light treatment. The average testosterone levels in the control group showed no significant change over the course of the treatment -- it was around 2.3 ng/ml at both the beginning and the end of the experiment. However, the group given active treatment showed an increase from around 2.1 ng/ml to 3.6 ng/ml after two weeks.

Professor Fagiolini explained: "The increased levels of testosterone explain the greater reported sexual satisfaction. In the Northern hemisphere, the body's Testosterone production naturally declines from November through April, and then rises steadily through the spring and summer with a peak in October. You see the effect of this in reproductive rates, with the month of June showing the highest rate of conception. The use of the light box really mimics what nature does.

We believe that there may be several explanations to explain the underlying mechanism. For instance, light therapy inhibits the pineal gland in the centre of the brain and this may allow the production of more testosterone, and there are probably other hormonal effects. We're not yet at the stage where we can recommend this as a clinical treatment. Even at that stage, there will be a few patients -- for example those with an eye condition or anyone taking medicines which affect light sensitivity (some antidepressants, and some antibiotics, for example) -- who would need to take special care. However if this treatment can be shown to work in a larger study, then light therapy may offer a way forward. It's a small study, so for the moment we need to treat it with appropriate caution."

The researchers note that there are several possible reasons for lack of sexual desire. Treatment depends on the underlying cause, but current therapeutic options include testosterone injections, antidepressants, and other medications. The researchers believe that light therapy may offer the benefits of medication, but with fewer side effects.

Commenting, Professor Eduard Vieta (Chair of the Department of Psychiatry and Psychology at the University of Barcelona Hospital Clinic and treasurer of the ECNP) said: "Light therapy has been used successfully in the past to treat some forms of depression and this study suggests now that it may also work to treat low sexual desire in men. The mechanism of action appears to be related to the increase of testosterone levels. Before this kind of treatment, which is likely to be better tolerated than pharmacological therapy, gets ready for its routine use, there are many steps to be implemented, including replication of the results in a larger, independent study, and verifying whether the results are long-lasting and not just short-term."

*See Epidemiology of Male Sexual Dysfunction, Konstantinos Hatzimouratidis, American Journal of Men's Health / Vol. 1, No. 2, June 2007. The prevalence varies significantly according to the surveys reviewed in this paper.

Chocolate Oreo Ice-Cream Pie

It features a gorgeous chocolate biscuit base, which is filled with homemade chocolate cookie ice cream and then topped with swirls of chocolate cream. Doesn't get any better!

Ingredients

• 
  
• 40 Oreo biscuits
• 9 tbs unsalted butter melted
• 1 cup condensed milk
• 1/2 cup dark chocolate melts
• 2 tbs cocoa powder
• 1 tsp vanilla extract
• 1 1/2 cup whipped cream
• 10 Oreo biscuits

Chocolate cream

• 1 1/2 cup whipped cream
• 2 tbs cocoa powder
• 1 tbs icing sugar

• Equipment

  • 1 23 cm non-stick spring form pan
  • food processor
  • mortar and pestle
  • microwave
  • piping bag

  • Method

    • STEP 1Grease a 23cm round springform tin with butter. Add the Oreos (cream and all) to a food processor and whiz until the biscuits become fine crumbs. Add your melted butter and whiz again. Give the mixture a good stir before pouring into your prepared tin. Carefully press the biscuits into the bottom and up the sides as evenly as you can. Once you are finished, pop the base into the fridge.
    • STEP 2Pour the condensed milk into a large mixing bowl. Melt the dark chocolate in the microwave, stirring in between 20 second bursts. Then whisk together the condensed milk, melted dark chocolate, cocoa powder and vanilla until combined. Gently fold in the whipped cream.
    • STEP 3Next crush the extra 10 Oreos, either in a mortar and pestle or just pop them into a sandwich bag and bash them with a rolling pin. Gently fold these cookie pieces into the ice cream mixture. Pour the chocolate ice cream over the Oreo base, cover with plastic wrap and pop into the freezer overnight.
    • STEP 4Remove the ice cream pie from the freezer. In a small bowl, fold the cocoa powder and icing sugar into the whipped cream. Then use a piping bag with a large star tip to pipe chocolate cream swirls around the edge of the pie. Enjoy

My family love it Oven-baked chicken wings

Chicken Wings

Ingredients

• 
  
• 2 tsp salt
• 1 kg chicken wing
• 4 garlic clove finely chopped
• 2 tbs oil
• 1 tbs brown vinegar to coat
• 1 pinch fresh flat-leaf parsley chopped to coat

Equipment

• 1 casserole dish

Method

• STEP 1 Sprinkle a little salt on the base of a casserole dish.
• STEP 2 Cut chicken at joints, place chicken in dish.
• STEP 3 Top with remaining salt and garlic.
• STEP 4 Cover with vinegar and sprinkle with parsley.
• STEP 5 Bake at 180 C for approximately 15-20 minutes.

Butter Roast Chicken i feel hungry

This roast chicken is moist and full of flavor

Butter Roast Chicken

Ingredients

• 
  
• 1 whole chicken
• 1/2 cup butter
• 1/3 cup lemon juice
• 1 tbs paprika
• 2 tsp salt
• 1 tsp pepper
• 1 tsp brown sugar
• 1/2 tsp dried rosemary crushed
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper optional

• Equipment

  • 1 baking dish
  • 1 saucepan

  • Method

    • STEP 1Place chicken in a baking pan or roasting dish.
    • STEP 2Combine remaining ingredients in a small saucepan, and bring to a boil.
    • STEP 3Remove from heat and pour over chicken.
    • STEP 4Bake chicken, uncovered, at 160C for 30 minutes per 500 g plus 20 minutes extra, basting regularly.

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Nutritional Benefits of Mushrooms

By Janet Helm, MS, RD

Often overshadowed by brightly colored vegetables that boldly showcase their phytonutrients, the meager mushroom seems to pale in comparison. Yet, the mushroom’s reputation as a nutritional lightweight is beginning to change. Mushrooms contain surprising levels of nutrients including fiber, B vitamins and the minerals selenium, potassium and copper. Providing about 4 percent of the daily value per serving, mushrooms also are one of the only plant sources of vitamin D. And exposing them to ultraviolet light before harvesting can make their vitamin D content soar.

Scientists are unearthing more potential health benefits linked to mushrooms. Although many findings are based on animal or test-tube studies and have used extracts from mushrooms, results are intriguing. Emerging research suggests mushrooms may have the ability to enhance our immune system, fight infections and offer protection against diabetes, heart disease and certain cancers.

Mushrooms can also help in weight loss: They are about 90 percent water, making them low in calories (20 per serving) and virtually fat free. Try using mushrooms in place of meat in lasagna, chili and other entrées.

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Cooking With Mushrooms

By Sanna Delmonico, MS, RD, LD

Complex flavors and appealing textures make mushrooms a versatile ingredient. Add crunchy raw enokis to salads or soup. Stir-fry almost any fresh mushroom or sauté with garlic and toss with pasta. Top steaks, chicken and omelets with sautéed mushrooms. Creminis, which look like brown button mushrooms, may be oven roasted with a drizzle of olive oil and eaten hot, or allowed to cool and tossed into salads. Portabellas are large creminis, perfect for brushing with toasted sesame oil and soy sauce and grilling.

Choose firm and smooth mushrooms and store them for up to a week in the refrigerator in a paper bag. Since mushrooms can absorb water, opinions differ on whether to wash mushrooms or just brush off obvious dirt. Most chefs agree a quick rinse won’t make mushrooms soggy. Trim off the stem end before using.

Dried mushrooms, such as porcini and shiitake, add flavor to stocks, sauces and risotto. Just cover them with hot (not boiling) water and soak for 15 minutes before using.

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Using Mushrooms in Food Service

By Alma Kay Nocchi, RD, LD

Mushrooms are showing up a lot on menus these days. Perhaps one reason is substituting mushrooms for more costly proteins offers a “value added” perception, achieves greater customer satisfaction and potentially increases profitability without adding calories or fat. Mushrooms also provide the “Umami” experience, thanks to the abundance of glutamate and ribonucleotide guanylate they contain. Their sublime taste, meaty texture and exotic flair make adding mushrooms a natural to increase excitement in your menus.

Mushrooms of all types are easy to work with if you know a few basics.

• Consider ordering pre-slicedmushrooms to save time and labor. The product is not compromised if used within a few days. Always store at 34-35 degrees.
• Use dried varieties of exoticmushrooms for specialty cooking.Morels, porcinis or other exotic blends offer the great flavor of fresh when rehydrated and also save time. Plus they have good shelf-lives for long term storage.
• Top steaks and sandwiches with mushrooms for a visual impact of “more.”

Nutritional Benefits of Coffee

Nutritional Benefits of Coffee

By Diane Quagliani, MBA, RD
Research on the health benefits of coffee mainly investigates the bean in its brewed beverage form. Some studies suggest higher levels of coffee intake (at least six or seven cups a day) are associated with lower risk for type 2 diabetes. Others show the consumption of coffee may be linked to reduced risk of stroke, several types of cancers including liver, skin, colorectal, breast, oral, pharyngeal and esophageal cancers, and possibly cardiovascular disease (although research on the relationship between coffee and heart disease is somewhat mixed).

Coffee may help boost brain function, too. Drinking at least three cups of coffee a day was associated with slower decline in cognitive abilities in women, probably due to coffee’s caffeine content. Coffee consumption also is linked to lower risk for Alzheimer’s disease and Parkinson’s disease, possibly by protecting the brain’s dopaminergic cells against neurotoxicity.

While the reasons for coffee’s potential health benefits are still brewing, researchers theorize that its rich blend of antioxidants play a strong role—and some studies show protective effects can come from both caffeinated and decaffeinated coffee. In general, study subjects who drink the most java receive the greatest health benefits; however, most adults including pregnant women should limit caffeine to less than 300 mg a day, or about the amount found in three cups of coffee. Of course, the usual cautions apply to those troubled by caffeine jitters, insomnia or gastro-esophageal reflux disease.

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Cooking with Coffee

By Serena Ball, MS, RD
More than 800 aroma compounds are associated with coffee, including nutty, earthy, fruity, buttery, chocolaty, cinnamon, caramel, spicy and winey. With so many flavor profiles, coffee pairs perfectly with many foods. Its acidic nature and spicy, smoky flavors make it an ideal ingredient for marinades to tenderize tougher, inexpensive cuts of meat. Using coffee in recipes like pot roast or onion jam add winey, gamy flavors that complement sandwiches and a variety of meats.

Roasted coffee beans are porous and easily absorb moisture and odors lurking in refrigerators and freezers, so store whole beans at room temperature in a ceramic canister for no more than a few weeks.  Never refrigerate coffee beans; if necessary, store them very tightly wrapped in the freezer for a couple months, but do not defrost and re-freeze beans since this breaks down oils and impacts flavor.  Ideally, you should grind beans just before using, but ground beans may be stored in an airtight container if used within a few days. 

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Working with Coffee in Food Service

By Mary Kimbrough RD, LD
Its starring role in foodservice settings may be as a beverage, but coffee can turn traditional menu items into upscale versions at a reasonable cost. While some commercial kitchens grind whole coffee beans for service in specialty areas, most facilities use urns or pour-over pots, on-demand brewing systems, or a combination—and which brewing equipment you have is often linked to standing quantity coffee orders.

Shelf-stable and frozen coffees used in on-demand brewing systems are roasted, brewed and concentrated in air-tight packages to preserve delicate flavors and aromas. These liquid instant coffees and espressos work well as ingredients in desserts that contain chocolate or creamy dairy, such as coffee angel food cake or mocha icing. Keep shelf-stable liquid coffees in dry storage for a year. Frozen liquid coffees must be thawed before use, but may be stored frozen for up to a year or several weeks if thawed and refrigerated.

Urns and pour-over pots use ground coffee, which adds a creative twist to beef, pork and chicken when mixed with spices for a rub. Ground coffee packs should be kept in cool, dry storage and opened just prior to use. And try using brewed coffee in barbecue sauces, gravies and marinades for meats, or in baked beans to help build deep, roasted flavors.