By: Emma Deangela

A detox diet provides you with the means of detoxifying your body. The basic fundamental of these detox diets is the more fiber and water these diets contain, the better it is. Thus consume tons of vegetables, fruits, seeds, nuts, roots etc. While eating all these foods, stay away from caffeine, carbonated drinks, chocolates and alcohol.

Today we are recommending some various detox recipes that can help to detox your body.

Dr. Kiki Sidhwa recommends a monotrophic diet after a three-day fast which means that we only eat one type of fruit for every meal. For instance, in the morning, you can eat apple. When it’s lunch time, you can try out oranges or pineapples. Around 4pm, you can squeeze in a grapefruit juice for your snack. And in the evening, eat only apples, pears, grapes or bananas.

The above is just one of the diet plans you can embark on when you are having a detox program. For most people, however, detox recipes are the best way to go. With detox recipes, your body will benefit from a cleansed body because the recipes will provide you with the necessary antioxidants and substances.

If you want a more fluid detox recipe, Ginger Healing Tea with Turmeric will be ideal. You will need 2 cups of water, ½ teaspoon of powdered ginger, ½ teaspoon of tumeric, 1 tablespoon of maple syrup and lemon extract. To make your special healing tea, add powdered herbs to boiling water and let it simmer for 10 minutes. Strain the tea into a mug and add maple syrup and lemon extract. Stir for a while and you can start to drink.

Next the vegetable super juice is suitable to be served at breakfast. This juice provides you the energy boost and wakes your senses, your digestive system and can keep you going until lunchtime. You would require 1 whole cucumber, 4 celery sticks, 2-4 handfuls of spinach, 8 lettuce leaves. You may want to add other green vegetables like parsley and fresh alfalfa sprouts for more nutrients and flavor. Next, all you need is to juice all the ingredients and add distilled water. Adding lemon juice would make it taste better.

As for lunch, we recommend you to try Alkalising RAW Soup. You would require 1 avocado, 2 spring onions, ½ red or green pepper, 1 cucumber, 2 handfuls of spinach, ½ clove of garlic, 100 ml of light vegetable Bouillon, lemon or lime juice and Bragg Liquid Aminos for added taste. Just like our vegetable juice, you can simply blend the avocado and stock to form a light paste. Next add other ingredients and blend the whole mixture together. Then you can start eating!

Here comes the dinner treat. You can simply enjoy Warm Broccoli Soup. You would require ½ avocado, 1/3 red onion, a big handful of spinach, 6-8 broccoli heads, inch of root ginger, 1 celery stick, cumin and bragg liquid amino for added taste. Steam the broccoli lightly for 5-6 minutes. Blend all the ingredients together after the broccoli are done and add garlic and pepper to taste. It is a perfect soup for cold winter night.

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By: ArticleBoss

One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

VEGETABLE BEEF SOUP

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP

* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

Topics: Jesse Sartain, Jesse Sartain Masters of Taste, Jesse Sartain Press Releases | Comments Off

NAPA, Calif., April 3, 2008 – Global Food Technology was selected as a winning product in the “Anti-microbial Spray” category for both foodservice and retail. The BacSafe iCe product won the Superior Gold Medal. The judging was conducted “triple blind” in Napa, California by a panel of Masters of Taste. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Global Food Technology for the excellence and innovation of their product lines. We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing U.S.A. Taste Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail products.

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Author: Michael Sheridan

Before I go into detail on how to stuff a chicken, let’s look at why we do it in the first place. It is by no means a universal thing and there’s a reason for that.

In countries where there is traditionally a large rural population and chicken has always been part of the staple diet, stuffing is practically unheard of. That’s because it is not done, as some people believe, to keep the chicken moist but to make the meat go further. It is a stomach ‘filler’ in more than one sense of the word.

Where chicken has always been plentiful, stuffing a handful of flavored breadcrumbs into a bird destined for the oven has never been part of the culinary tradition. In places like Britain, where chicken was once a luxury dish enjoyed only on high days and holidays, stuffing became the norm.

This concept of a small amount of meat made more satisfying by the addition of stuffing became extended to the point where a dish of stuffing was often cooked alongside the bird and not just in it. It was a great idea and, in my view, it still is, because it adds another dimension in terms of flavor and texture to the entire meal.

It can be as simple as a punctured whole lemon - a favorite in Italy - or an apple studded with cloves which I came across in Normandy, although these methods are employed simply to add flavor. To add substance we need something more.

Breadcrumbs are the universal favorite of those that stuff, because they are cheap, easy to get hold of and, well, you can eat them. But they are not the only thing you can use.

The Scots use oatmeal, for example, and very good it is too, but why stop there? Cornmeal, rice, burghul and couscous can all be used for stuffing, all you need to add is some flavor.

My basic flavoring consists of the zest of a lemon, freshly ground coriander and fennel seeds, a little salt and black pepper and the juice of the lemon to bind the whole thing together. It has a much lighter, fresher taste than the traditional sage and onion.

While it’s fine to fully stuff a chicken, turkey should only be stulfed at the neck end. Filling it full of bread will result in either a very prolonged cooking time or an awful lot of raw meat. If you want to serve extra stuffing, cook it separately, and bear in mind that the chicken, too, will require extra cooking time. About 20 minutes should do the trick.

Topics: Jesse Sartain, Jesse Sartain Masters of Taste | Comments Off

Pravda Vodka was selected as  the winning product in the “Premium Vodkas” category for foodservice.  The judging was conducted “triple blind” in Berkeley, California by a panel of On-Premise Beverage Buyers. The Chef du Jury was famed Mâitre du Goût (Master of Taste), Jesse Sartain.

“We commend the culinary commitment of the staff of Pravda Vodka for the excellence and innovation of their product lines.We applaud them,” commented Jesse Sartain.

The protocols of “triple blind” judging include the following ground rules to ensure accurate and fair judging results.  Evaluators do not know:
Who the manufacturer is.
What the product variety or appellation is.
What the other evaluator’s scores and comments are.

The judging was a part of the ongoing World Beverage Championships founded in 1989 with the establishment of the Chefs In America Awards Foundation, whose professional Board Members gather weekly to conduct taste tests on a myriad of foodservice and retail grocery products.

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Author: Natalie Schloesser

The other day I was looking through my grocer’s weekly sale flyer and I found myself thinking, “The easier the preparation, the worse it is for you.” Think about fast food. No preparation, but completely unhealthy.

I continued my thoughts through meal preparations - frozen TV dinners, frozen pizza, frozen “meal in a bag”, boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.

I pictured my grocery store, which wasn’t difficult since I’m usually there at least twice a week. I love my grocer’s produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food - even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we’re bombarded with packaged, boxed, preserved food?

Thinking about my own cooking, I know that I use more “pre-packaged” items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don’t eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.

Topics: Jesse Sartain, Jesse Sartain Masters of Taste | Comments Off

Author: Kara Kelso

Crockpots aren’t just for meals! There’s all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.

APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts

Dip a knife into flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

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