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Vegetarians can find a little 'harder, the iron they need, but some can not understand why. There are two forms of heme iron, which comes from animal sources, and non-heme, derived from plant sources. Non-heme iron is more difficult for the body to absorb than the heme iron in the rule. However, if you eat a food that contains vitamin C in the same meal with your vegetable source of iron, helps the body absorb non-heme iron better.
This simpleMakeup can alleviate any concerns about the development of anemia. Iron helps the blood cells to carry oxygen through the body, helps the immune system to fight effectively, and it is necessary to bring the energy from the food we eat. If you have low iron content, you may feel tired because your body does not receive enough oxygen. They can also be toxic and excessive consumption of iron, so a good balance is important. Too much iron can be more susceptible to bacterial infections. It 'very difficult to obtain ironToxicity of food alone, but usually the results of iron supplements too.
Adult women need 33 milligrams of iron daily. Adult men and postmenopausal women is 14 mg per day. Women of childbearing age need more iron in the iron to compensate for the loss through menstruation every month. Now ... What foods will give you what you need?
Sources of wheat
Bran is a great source of iron. Eating cereal, baked in bread or muffins. Oatmeal is also a good source, butDo not rely on instant variety. Cook the old oatmeal, or better yet, cut steel oats. It takes a little 'more time for cooking, but they taste great and are rich in iron and other nutrients. Oatmeal can also muffins, cakes, cookies and other recipes are added.
Vegetable
Beans are rich in iron and protein. Add the white beans, peas, lentils, chickpeas, soya beans and tofu to your diet to the percentages of iron. Beans can beOr veggie burger cooked stews and soups. Tofu can be a little 'difficult at first, but there are many recipes for this interesting ingredient to try.
Fruits and vegetables
The more you eat vegetables all day, the more you get the iron. Beets, pumpkin, melon, grapes, potatoes, sweet potatoes, broccoli, Chinese cabbage and dates are all pretty good in them of iron. Leafy vegetables like lettuce, chard, spinach and Swiss are good sources ofIron. If you do not want salads all the time, try the green soups, pasta sauces, and smoothies. Just add a little ', fruit smoothies to sweeten. Add the sweet potatoes and pumpkin to stews and soups, you must not eat in one direction. If Japanese cuisine is edible seaweed. It 'a good excuse to try the vegetarian sushi. Parsley and watercress are also good sources of iron.
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I hope you like my recipe for Spicy Shrimp Sushi Roll with spicy crab on top. Start with a 1 / 2 sheets nori (seaweed) and a handful of sushi rice. With wet hands, press the rice to the edge of the nori (seaweed). You can add as much rice as usual, I like for my taste, a thin layer. Press the rice from each of the edges, and then tilt to algae.
Now, for the mixture of hot shrimp, I use frozen shrimp salad that I have at my local supermarket. Runmin for them under cold water 3 or 4. thaw, are already cooked. Then, move the shrimp salad on a platter and give them a rough cut. I still like pieces of good in them so you know that eating shrimp, if you like a bit 'better, spend more time hacking. Then add one of my favorite, Sriracha hot sauce taste. I do most of my supporting roles, guests can always "fool" yourself. Do some fresh wasabi powder, bring it to the next level once served.Then add a small teaspoon of mayonnaise, to bring together. The final ingredient will be the Masago eggs or small fish. They add a really nice depth of flavor of the spicy shrimp mixture. In addition, the spicy crab mixture composed of a plastic sheet and make sure you push it up the food chain and minutes in the refrigerator for 15 to 30. set up.
Once the mixture has set up a spicy shrimp roll, we are ready to add to the sushi. Be careful not to overfill the roll! NextAdd two slices of good Haas avocado, Haas avocados are a rich creamy taste it! Now we are ready to go. Pick up the sushi mat to roll the flap on the mat and press on Compact fill. On full sushi roll to roll, press down to seal shut the role. Next is to roll, add the spicy crab on top of sushi.
spicy shrimp recipe adds another layer of flavor to American sushi roll. This step requires a little 'bit 'of time, but it's worth it to end. Not only does the show look great, but what about the taste! You are part of the search for a thin layer of spicy crab on top of sushi, I use a small fork and my fingers to get the dirty work done. If you're not strong, you could also use shrimp avocado, fish eggs, or you could even thin slices of fish. That's the beauty of this American-style sushi rolls can be very creative with it. At the thin end of the MassLayer abruptly at the beginning of the next role crab roll put a piece of plastic wrap and press on your table for the sushi rice, spicy crab attached to.
Then I take my wet serrated knife and cut the roll into eight equal pieces. You start the roll in half, then cut each piece in half and then with the pieces again and the result is eight slices of sushi roll. I like driving a small black square onPlate, the orientation of the pieces of sushi on a diagonal with the two end pieces on both sides. I hope you like the sushi roll.
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gluten-free recipes have become very popular today as more and more people are diagnosed with allergy to gluten. You show up with some of our favorites that we use. It 's very important to know and understand your meal to confuse the other to make a good all-purpose flour for work. Making these small changes to your kitchen may need to be successful when you start the path to cook gluten-free.
We use:
1 cup potato starch
1 cup cornFlour
1 cup soy flour
1 cup cornmeal
½ cup tapioca starch
1 cup rice flour
Mix the flour together above and save it in a container
O
A part of potato starch
Part of tapioca flour
A portion of rice flour
1 tsp. Xanthan gum for 7 / 8 rice flour
Come together and store in a container.
The following recipe is my husband Ray came up with a couple of carrots for pressing. He save the pulp and tasty carrotsMuffins.
Carrot Muffins
1 1 / 2 cups gluten free flour
1 tsp. Each baking powder and baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
a pinch of allspice
½ cup of maple syrup or less
1 egg (or egg substitute)
½ cup soy milk
1 / 3 cup olive oil
1 teaspoon vanilla
11 / 2 cups of carrot pulp (from juicer)
½ cup raisins or 1 / 2 cup walnuts, pumpkin seeds, or dried cranberries
Preheat the oven to 375th flour, baking powderSoda and flour and salt. Mix the remaining ingredients, then beat the flour mixture. Spoon mixture into muffin tins and bake for 20 minutes Makes 12 large muffins.
Tortillas:
11 / 4 cups brown rice flour
½ cup millet
½ cup tapioca flour
¼ teaspoon salt
¼ cup oil
2 tablespoons of flax seed flour and ½ cup water (this is the egg substitute)
11 / 2 cups of soy milk or rice
¾ cup water
until brown on the plate preheated Cook
To2 egg substitute
Place 2 tablespoons of ground flaxseed in a large bowl, add half a glass of water if mixture in the microwave and heat until bubbles (or oven) Cool in the freezer until the mixture is thick. Mix with electric mixer until creamy and frothy color flip.
Gluten Free baking powder:
½ cup cream of tartar
½ cup cornstarch
¼ cup of baking soda
In a small processor or sieve, or blend Sift together the cream of tartar, cornstarch and baking powder and mix everything.In closed containers.
Listen to the gluten-free pasta:
1 cup water
2 tablespoons vegetable oil
¾ cup rice flour (or beans, corn, etc.)
¼ cup cornstarch
¼ cup sea salt
2 tablespoons cream of tartar
Food coloring, water from the cooked beet powder or Koolaid
In saucepan over medium heat, bring water and oil to a boil. Combine the flour, cornstarch, salt and cream of tartar. Please enter at once into boiling mixture, stirring constantly, about30 seconds or until a ball forms.
Turn the surface lightly dusted with cornstarch. 5 minutes to cool. Knead 8-10 times or until very smooth.
For the color of clay, a division into portions that much by the number of colors you want, or a batch for each color. For the red, blue, green or yellow to achieve with a fork or spoon, work in coloring, drop by drop to the desired color.
Store in airtight containers at room temperature.
Create hours of fun for children, with the help of gamesCookie cutter, small tools such as rolling pins, pizza cutter, scissors, etc. Children ...
Tea Biscuits:
11 / 2 cups gluten free flour
¼ cup cornstarch
¼ cup corn flour
2 tablespoons of baking gluten-free
2 teaspoons maple syrup or raw sugar
½ teaspoon sea salt
1 / 3 cup margarine or soy margarine vegan
1 cup soy milk or rice milk
In a bowl, mix together the flour, cornstarch, cornmeal, baking powder, sugar and salt.
With pastaBlender or knives, cut in margarine until mixture resembles two and a combination of coarse crumbs purposes.
stir quickly to give the milk mixture. Turn the surface lightly dusted with cornstarch. With your hands lightly dusted with cornstarch, and knead 8-10 times feels smooth for about 20 seconds until the dough.
Roll or pat into ½ inch thick. Cut with floured biscuit cutter round (2 cm long) pasta. Place on a nonstick sheet 1 inch apart.
Bake at 400 for12-15 minutes or until golden brown.
For 24 cookies
For biscuits cheese Add cheese mixture.
gluten-free bread:
1 cup brown rice flour
The mix of flour mixed cup (see note above)
½ teaspoon sea salt
2 teaspoons baking powder
1 teaspoon xanthan gum
½ tablespoons raw sugar
½ teaspoon rice vinegar
1 cup soy or rice milk
1 / 3 cup cooking oil or olive oil
½ cup flaxseed gel, egg substitute (see note above)
½ cup pumpkin seeds
PlaceMixture in oiled baking pan for 25-30 minutes at 400 degrees
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Good old layer of chocolate cake can be difficult to find, but actually find that it is as simple as that of sweets, is to follow anywhere.
There is no question why chocolate cake is one of the most popular cakes today ... is why it is so devilishly tasty!
Each can illuminate a good old-fashioned chocolate layer cake, their day or fill the stomach and so can you. So, in the shop or even a well-stocked pantry and get baking headtoday!
INGREDIENTS:
1 1 / 4 cup unbleached flour
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1 1 / 4 cups sugar
2 large eggs at room temperature
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 cup cocoa, sifted
2 teaspoons instant coffee
1 cup and 2 tablespoons milk
2 teaspoons vanilla extract
HOW TO GET THERE:
1) Set the oven rack in middle position and preheat oven to 350 *.Pasta 8 inch round cake pans and cover pan bottoms with parchment paper competitions. Grease the parchment and dust around the pots with sugar.
2) Melt the butter in the bowl of a mixer standard medium-high speed until smooth, about 30 seconds. Gradually add sugar beating until the mixture is melted and almost white-3 to 5 minutes. Add eggs, one at a time for a full minute after each egg.
3) In a bowl, mix the flour, baking powderSoda, salt, cocoa powder and instant coffee. In a liquid measuring cup, combine milk and vanilla. With mixer at lowest speed, add about 1 / 3 of dry ingredients into the batter, followed immediately by about 1 / 3 of the milk mixture. Stir until the ingredients are almost completely mixed into the dough. Repeat two more times. If the batter looks well blended, turn off the mixer and the sides of bowl with a rubber spatula. Mix at low speed for 15 to 20 moreSeconds.
4) Divide the batter evenly between prepared pans. With a rubber spatula, spread the dough into the pan and smooth sides of the plates. Bake the cakes until they feel firm when pressed lightly in the center, and when a toothpick inserted comes clear for 24-30 minutes. Transfer the pans to cool on a wire rack for 20 minutes. Run a knife around the edge of each bowl and turn the cake on a wire rack. Pull the paper. Cool completely beforeIce formation.
5) Frost the cake with a rubber spatula. When finished, cut the cake into slices of an appropriate size and enjoy your old-fashioned chocolate layer cake, it remains cool (bring to room temperature before serving again.)
Pretty easy, right? I can promise you this recipe is worth the time. It 's so decadent it melts in your mouth. It 's very humid.
Oh, do not forget to check and ensure that a glass of ice cold milk that you have the rightcombined with a warm slice of this old-fashioned chocolate cake layer.
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As a normal part of a diet in Asia and the Mediterranean, the cooking octopus is like a secret in the United States. Many of these fascinating creatures can not find the idea of taking a portion of eight-legged octopus cooked.
octopus sushi bars have long presented on their menus. When used as sushi, cooking octopus, the portion of the leg is usually due to poaching. One reason for this preparation is that polyps tend to have verysweet crude. For a plate of sashimi, but is used in raw form, it is necessary to cut them as thin as possible, if eaten raw because of its hard rubber-like state. And 'generally well washed with the salt, massaged to make it tender and then hit with a radish, radish, which give the flavor to the meat.
During cooking octopus salad, pasta and casseroles made in Greece and Spain, among other things for years, it is only in recent years that has been shown in the menuthe United States. After trying to get around the reluctance of delicacy that most guests find that really enjoy octopus, if you actually enjoy the taste. In preparing octopus at home, the cook knows he has some tips to ensure the palatability of food before use.
Octopus flesh is hard when the raw state. Cuisines from different countries have different methods that have tried and true, that the meat is tender before cookingSquid. Some beat the octopus against a hard surface like a table or wall, dipping the meat in boiling water before cooking the favorite of others, while others rub the meat with salt, rub gently in a corner before cutting to produce a product race.
Cooking octopus slowly over a period of time: most restaurants are using an easier method. This is generally the same as a very lean cut of beef, dipped in liquid and cooked for about an hour,or until tender. Some chefs compare test doneness of squid that of a potato is ready when there is little resistance when pierced there. Liquids are typically used when steaming food tastes different octopus, red wine, broth, water and even olive oil can be used with excellent results.
If you cook ready, simply cooked squid. It can be grilled if desired, or it can use a variety of spices such as lemon juice, lime juice, olive oil are thrownsalad oil or soy sauce or pasta join.
Cooking octopus is found in many cultures for years. octopus sampling, the thinking of these eight-legged creatures.
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