Green Kitchen: Vegan Creamed Kale

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

There are lots of reasons one might want to avoid dairy. One might be allergic. One might be vegan. One might be omnivorous but prefer dairy from happy, grass-fed cows, which can be expensive or hard to come by. One might be lactose intolerant and rationing those pricey lactase pills.

Or one might like that experimenting with non-dairy versions of usually-dairy meals can lead one to delicious dishes one might never have eaten otherwise.

A little of column A, a little of column B.

I ended up at creamed kale the other night by an internet/culinary odyssey – my original plan for cold sesame broccoli was thwarted by the fact that it was about thirty degrees outside, and maybe five cooler in my apartment. Next thought: cream of broccoli soup, but Leigh already has us covered there. So what else is in my fridge? Kale! Cream of kale soup? Creamed kale? I love creamed spinach – is creamed kale a thing?

Thank you, internet, because you showed me that it is.

(Have I ever mentioned how much I owe the internet for my cooking? Other people have cookbooks; I have a netbook and WiFi.)

I read a few recipes, and started to get an idea of how one might make creamed kale at all; creamed spinach, love of my life, has always come to me frozen in a little cardboard box. I eliminated recipes that called for whisking flour into broth, to keep things totally grain- and gluten-free. I found a recipe calling for a cashew cream for the sauce. That sounded intriguing, and while I didn’t have any cashews, I’ve been working through a bag of slivered almonds (after some unsuccessful almond meal pancake attempts) that could do with being polished off.

What’s amazing about this dish isn’t that it tastes like it’s made with dairy – it doesn’t. It’s saltier, more savory and complex, and, to be fair, not as smoothly creamy. But, and maybe even more excitingly, this dish is amazing in its own right. It scratches the creamed spinach/kale itch – hot, creamy, savory comfort food, totally addictive despite being packed with super-healthy greens – but without pretending to be something it’s not. The sauce is nutty and has a hint of oniony taste, not quite cream but just as good.

And I can save my lactase pills for the Seabrook Farms creamed spinach hanging out in my freezer. Maybe in February, when local greens are truly, totally gone. Late November? Still total bounty.

~~~

If you like this recipe, you might also enjoy:

• Kale with Mushrooms and Polenta
• Potato Leek Soup with Kale
• Vegan Ginger Cookies

~~~

Vegan Creamed Kale
(adapted from Whole Foods)
Serves 4

1 bunch kale, torn into smallish pieces (5-6 cups, torn)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon margarine
1/2 cup vegetable broth (I used Better than Bouillon)
dash salt
1/3 cup unsweetened soy milk
2 tablespoon soy creamer (or more milk)
1 tablespoon lemon juice
1 teaspoon soy sauce
1/3 cup blanched, slivered almonds (or ½ cup whole raw almonds, or cashews)
1 tablespoon nutritional yeast
1/8 teaspoon red pepper flakes
1/8 teaspoon nutmeg
a few grinds of black pepper

1) Steam kale until bright green and tender, about four minutes. (You can also blanch it.)

2) Drain kale and rinse under cool water.

3) Melt 1 T margarine in a sautee pan over medium-high heat. Add onion and a dash of salt, and sweat until translucent, about five minutes. Add garlic; cook one minute more.

4) Combine onion mixture, broth, creamer, milk, lemon juice, soy sauce, almonds, nutritional yeast, red pepper flakes, and nutmeg in food processor or blender, or use an immersion blender, to puree smooth. Taste and adjust seasonings as needed.

5) Return mixture to sautee pan and simmer over medium-low heat until it thickens slightly, stirring often, about ten minutes.

6) Stir in kale and cook, tossing often, until kale is cooked and sauce is thickened to your liking, 5-10 minutes more. Top with ground black pepper.

Approximate Calories, Fat, Fiber, Protein and Price per Serving:
155 calories, 8.6g fat, 4.2g fiber, 7.2g protein, $0.83

Calculations
1 bunch kale (5-6 cups, torn): 184 calories, 2.6g fat, 7.4g fiber, 12.1g protein, $1.50
1 medium yellow onion: 42 calories, 0.1g fat, 1.8g fiber, 1.2g protein, $0.50
2 cloves garlic: 9 calories, 0g fat, 0.1g fiber, 0.4g protein, $0.04
1 T butter: 102 calories, 11.5g fat, 0g fiber, 0.1g protein, $0.13
½ cup vegetable broth (Better than Bouillon): 2 calories, 0g fat, 0g fiber, 0g protein, $0.05
dash salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
1/3 c + 2 T unsweetened soy milk: 35 calories, 2g fat, 1g fiber, 3.5g protein, $0.45
1 T lemon juice: 8 calories, 0g fat, 0.1g fiber, 0.1g protein, $0.07
1 t soy sauce: 4 calories, 0g fat, 0g fiber, 0.6g protein, $0.02
1/3 c blanched, slivered almonds: 207 calories, 17.8g fat, 4.4g fiber, 7.6g protein, $0.33
1 T nutritional yeast: 27 calories, 0.3g fat, 1.7g fiber, 3g protein, $0.19
1/8 t red pepper flakes: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
1/8 t nutmeg: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
a few grinds of black pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
TOTALS: 619 calories, 34.4g fat, 16.6g fiber, 28.6g protein, $3.32
PER SERVING (Totals/4): 155 calories, 8.6g fat, 4.2g fiber, 7.2g protein, $0.83

Ask the Internet: What DON'T You Spend Money On?

Simple Organized Living started it. Then, Money Saving Mom picked it up. Today, Casual Kitchen's Daniel puts his own twist on it. I think it's officially a meme:

Q: What ten things DON'T you spend money on?

A: Okay, here goes:

1. Beef (Thank you, chickens.)
2. Bottled water and soda (Thank you, tap.)
3. Lawn care (Thank you, Brooklyn concrete.)
4. Mayonnaise, radishes, scallops, cauliflower, and anise. (Thank you, food aversions.)
5. Name brand clothes (Thank you, lack of fashion sense.)
6. Cable TV (Thank you, Netflix.)
7. DVDs (Thanks again, Netflix.)
8. Books (Thank you, public library.)
9. A car (Thank you, feet.)
10. Kitchen gadgets (Thank you, limited cabinet space.)

Readers, fire away. This is a fun one.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Insomnia due to death? Beware

Insomnia due to death - There have been many accidents and health problems due to sleep disorders. Research on mice in the laboratory that continually forced to get up eventually die within two weeks. However, did not sleep in humans also lead to death?

According to medical records, the longest human survive without sleep is 11 days. That is evidenced by Randy Gardner, teens 17 years in 1967 continued to get up for 11 days for a competency dance. Over the past does not sleep he does not suffer pain and still be able to follow the competition. Finished the competition, he then slept for 14 hours and recovered his strength back as usual.

However, the example is a lack of sleep, which is very different from insomnia. "It is not unusual when someone can not sleep for several days because of insomnia," said Dr. Michael Thorpy of Sleep-Wake Disorder Center, USA.

Indeed there is a very rare case of insomnia, which is caused by genetic factors, that is fatal familial insomnia (FFI). The interference experienced only 40 families worldwide.

As a result of FFI, a person will suffer from panic attacks, hallucinations, decreased body weight, demenisa, and sometimes death. Sleep disturbance causes impairment of nerve function in the brain. FFI usually occurs in people of middle age and ends with death during the period of one or two years.
Read more »

10 Losses due to Sleep Deprivation

10 Losses due to Sleep Deprivation - You ever feel moody and dizzy? Maybe it's due to lack of sleep. Do not ever underestimate this situation! Lack of sleep can affect your sex life, memory, health, appearance, and even make your body "stretchy".

Here are 10 surprising things that happen due to lack of sleep:
1. Accident
Sleep deprivation is one of the biggest disasters factor in the history, in addition to the nuclear accident at Three Mile Island in 1979, the biggest oil spill Exxon Valdez, Chernobyl nuclear crisis in 1986, and others.

Sounds excessive, but you must realize lack of sleep also affects your safety every day on the road. Drowsiness can slow down your time driving, which is equivalent when you are drunk while driving.

A study conducted Safety Institute National Highway Traffic Americans showed that fatigue is a cause 100,000 car accidents and 1,500 deaths a year in the U.S.. The victim was a person under the age of 25 years.

The same study shows, if you lack sleep or have a low sleep quality, then it can cause accidents and injuries at work. In one study, workers who complain of excessive sleepiness during the day are vulnerable injured at work and constantly experience the same accident at work.
Read more »

Guest Post: Pioneer Pumpkin Pancakes Recipe

Shane can be found at ShaneHalbach.com, blogging about the zombie apocalypse, bacon, and his adorable kids (not necessarily in that order).

My daughter Evie likes pancakes. A lot. It's not really Sunday at our house if you're not in your PJs at noon eating pancakes while batter slowly drips off your daughter (and the stove, and the walls...). I can't say I blame her, they're fun to make, they're delicious, and they're really not that bad for you.

(This is assuming you don't put chocolate chips inside and then slather them with whipped cream and who knows what else - I mean, you can do that, I'm not judging. I won't even call the health police on you. However, if she was going to be eating pancakes that often, I figured we should at least try.)

So why are they "pioneer" pancakes? Well, anyone who has kids knows that the first component to a successful meal, especially one they don't want to eat, is marketing. (Yes, we had to sell our daughter on the idea of pancakes. Kids are funny that way. I'm sure she wouldn't believe it now either.) One of the main components of the recipe is substituting molasses for sugar, since molasses is a mineral-dense sweetener, particularly for calcium and iron. My daughter and I were reading the Little House on the Prairie books, and they mentioned eating molasses as a topping for pancakes. Voilà, marketing slogan established!

Evie, helping me make pancakes: "Are we going to put that in now? The other thing?"
Me: "What thing?"
Evie: "The icky sticky goo?"

Well, apparently I can't add molasses to anything without singing, "Molasses, molasses, icky sticky goo! Molasses, molasses, it'll always stick to you!" A song that fun was not going to go unnoticed.

As far as I'm concerned, there aren't a lot of things that can't be improved with the addition of pumpkin (and there's not a lot of other ways to sneak vegetables unnoticed into breakfast). And I throw some walnuts in there too for good measure ("Brain Food"...it looks like your brain and it's good for it too! There should be a requirement that all ad execs have to have prior experience as a parent.) Use whole wheat flour and you're in business!

We usually make a triple batch and freeze them on cookie sheets, before putting them in big freezer bags. Then we can reheat one or two at a time for a quick breakfast during the week. Because, hey, if you could get away with eating pumpkin pioneer pancakes for breakfast every morning, you would too!

Pioneer Pumpkin Pancakes
Feeds 3 hungry people (12 - 14 medium-sized pancakes)

1 egg
1 1/4 cups buttermilk
1/2 tsp baking soda
1 tsp baking powder
1 tbsp black strap molasses
1 tbsp canola oil
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 1/4 cups white whole wheat flour
1/4 cup walnuts

1) Beat egg in a large mixing bowl.

2) Beat in buttermilk, baking soda, baking powder, molasses, canola oil, pumpkin and pumpkin pie spice.

3) Beat in whole wheat flour. I just hand mix it (but then again Evie doesn't mind if it is a little lumpy). You might notice that the batter is pretty dark thanks to the whole wheat flour and the molasses.

4) Add water to thin batter if necessary.

5) Heat skillet. You could hypothetically do this at the same time as mixing the batter, unless you also have to manage a 3 year old.

6) Oil the skillet. I usually do this about every other batch of pancakes or so.

7) Use a large spoon to make whatever size pancakes you want.

8) Sprinkle a handful of walnuts on each pancake. You could mix it into the batter, but I like to put it into the pancakes manually so the walnuts are evenly spread. I find that if you mix them into the batter, you end up with the last few pancakes being walnut city.

9) Flip the pancakes when bubbles rise to the top and the edges look a little crispy.

NOTE: All of the following calculations come from Kris (the proprietor of CHG), instead of Shane (author of the guest post). Please e-mail her/me if there are any issues. Thanks!

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
382 calories, 15.4 g fat, 8.1 g fiber, 14.6 g protein, $0.99

Calculations
1 egg: 54 calories, 3.7 g fat, 0 g fiber, 4.7 g protein, $0.33
1 1/4 cups buttermilk: 172 calories, 6.1 g fat, 0 g fiber, 12.6 g protein, $0.62
1/2 tsp baking soda: negligible calories, fat, fiber, and protein, $0.01
1 tsp baking powder: 2 calories, 0 g fat, 0 g fiber, 0 g protein, $0.01
1 tbsp black strap molasses: 47 calories, 0 g fat, 0 g fiber, 0 g protein, $0.13
1 tbsp canola oil: 124 calories, 14 g fat, 0 g fiber, 0 g protein, $0.08
1/2 cup pumpkin: 42 calories, 0.4 g fat, 3.6 g fiber, 1.3 g protein, $0.33
1 tsp pumpkin pie spice: 6 calories, 0.2 g fat, 0.3 g fiber, 0.1 g protein, $0.70
1 1/4 cups white whole wheat flour: 509 calories, 2.8 g fat, 18.3 g fiber, 20.5 g protein, $0.27
1/4 cup walnuts: 191 calories, 19.1 g fat, 2 g fiber, 4.5 g protein, $0.50
TOTAL: 1147 calories, 46.3 g fat, 24.2 g fiber, 43.7 g protein, $2.98
PER SERVING (TOTAL/3): 382 calories, 15.4 g fat, 8.1 g fiber, 14.6 g protein, $0.99

Skin Allergies Because phone

Skin Allergies Because phone - Concerns about long-term effects of cell phone usage (cell phone) continued to expand in line with the increase of human dependence on these communication tools.

In recent years, dermatologists noted the emergence of cases of skin allergies in mobile phone users. Despite small numbers, but the number of cases continues to increase each year. Allergic reactions that occur normally in the form of redness on the skin of the jaw, face, and ears. In general, skin allergies disappeared mobile phone connection is stopped.

Experts suspect that an allergic reaction caused by the metal content in the phone, especially nickel. In the United States alone, nickel allergy suffered by 3 per cent of men and 20 percent female. This metal allergy is more common in women because their skin is generally more sensitive, especially in jewelry from metal.

The number of cases of skin allergies due to the phone is not documented with certainty. The allergy sufferer is generally known after the test case. In a study in 2008 found, from 22 species found in 10 types of popular mobile phones that use nickel material, especially on the headset and the menu button.

To find out if we have a nickel allergy, allergy test examination can reveal.

Protect your brain with Coffee

Protect your brain with Coffee - Coffee was not always bad for the body. Research on the health effects of coffee are quite a lot. The most recent mention, the coffee could protect your brain from the risk of cancer.

Benefits extraordinary coffee was revealed after the researchers followed the health of 500,000 people of Europe for eight years. Those who drank one and a half cups of coffee a day had a risk of brain cancer is 34 percent lower.

Many people who do not know that coffee is actually rich in antioxidants. As is known, has many facts that show the benefits of antioxidants for prevention of disease.

Although the results of these studies is enough to make coffee lovers a little relieved, but it should be noted that this type of brain cancer could be prevented by relatively rare coffee.
Read more »

ML Every Day, Do HiperSeks?

ML Every Day, Do HiperSeks?
Question:

Doctor, I had a problem at hand. In husband-wife relationship, I often experience climax several times, even more than 5 times.
I did a husband-wife relationship almost every day. My question, if I belonged to a hiperseks?

Doctors need to know, I have studied abroad and I never touch for 2 years. However, I do masturbate with his own finger, Doc. I also rarely periods, even up to 1 year or more because the cycle is not smooth. I have been blessed with a child aged 4 years and now I do not ever join the family planning program. Am I normal? And is there any effect due to masturbation? Thank you.

ANSWER:

Basically, women can achieve orgasm a few times of origin continue to receive effective sexual stimulation. Thus, the normal course if you can have an orgasm several times.
Read more »

Happy Thanksgiving | Thanksgiving Day | Thanksgiving Day in America

Happy Thanksgiving - Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. The precise historical origin of the holiday is disputed. Thanksgiving Day is also celebrated in Leiden, in the Netherlands.

Thanksgiving Day in America is a time to offer thanks, of family gatherings and holiday meals. A time of turkeys, stuffing, and pumpkin pie. A time for Indian corn, holiday parades and giant balloons

Thanksgiving is celebrated on the 4th Thursday of November, which this year (2010) is November 25th.

There are many ways to celebrate and express thanks at Thanksgiving.

Gillian Mckeith Pregnant | Gillian McKeith's Healthy Pregnancy Tips

Gillian Mckeith Pregnant - Female First spoke to top nutritionist Gillian McKeith to get some top healthy pregnancy tips....
"It's very important to eat healthy in the early stages of pregnancy because your baby is growing rapidly at this time," says Gillian, "You want to make sure you are eating a wide variety of food to ensure your are getting all the nutrients you and your baby need."

Morning Sickness
Peppermint and chamomile teas are great for settling the stomach but nettle tea will also help the liver and raise iron levels. "Do not eat lots of ginger despite what they say. "You want to eat fresh fruit and vegetable daily because these are the best sources of vitamins and antioxidants," advises Gillian.
"If you really can't manage to eat but you can drink ok then fresh pressed juices are great.

Protein for Healthy Growth
The frail Scot made the outlandish claim in a bid to get out of the jungle jail.
Fellow contestant Lembit Opik said everyone was worried about her, adding: "Gillian's level of ailments have increased and she has been hearing voices. An insider said: "When Gillian went back to the jungle jail she went nuts. Pals of Gillian reacted with shock to her pregnancy claims, with one saying: "At 51?

Tips for Selecting Ideal Doctor | How Choose a Good Doctor.

Tips for Selecting Ideal Doctor - In the movies, bad doctors can be easily identified. Generally they are being stiff, the room being messy and unprofessional. But in the real world, rather difficult to determine whether a doctor is good or bad.

"The difference between a good doctor and the poor increasingly vague and personal nature. Although more difficult to recognize, it is important to find the difference," said George Lemaitre, a surgeon and author of How to Choose a Good Doctor.

Doctors are "bad" does not always have a bad personality, too. "Usually they look bad because of long working hours, stress, or bored with his job," said Laurel Schultz, a pediatrician.

If you can not know the reputation of the prospective doctor for your family, it could not hurt to follow instinct. "Follow your heart reaction. If you feel less comfortable, replace another doctor. Remember that your friend's doctor choice is not necessarily suitable to you or your child," advises Jennifer Shu, a spokeswoman for the American Academy of Pediatrics.

In general, there are several criteria for the ideal physician:

- Communication skills
When you find a reliable doctor for children, pay attention to how the doctor interacts with the child. Visiting the doctor may be scary for children. However, pediatricians who understand, know, and can communicate with the children will try to make her patients feel comfortable.

The ideal doctor should also always provide honest information about health conditions of children. One of the most experienced physicians were supposed to listen to patient complaints and is ready to provide advice or input.
Read more »

Injection Needle, Main Source of AIDS Transmission

Trends in HIV/AIDS cases in Jakarta showed nearly 70 percent of HIV transmission caused by the use of hypodermic needles by drug users alternately. While the remaining 20 percent are caused by free sex and deviant sex.

Based on data released in 2010 that AIDS Commission DKI Jakarta Province, from 1238 cases, 603 cases came from injecting drug users. Meanwhile, 585 cases coming from heterosexual relationships. What is alarming is the average person aged 19-25 years are infected.

"Window period of this virus for a long time about 5-10 years, because it is new in the new age of 25-44 years discovered that positive, but had been infected since she was a junior," said John Alubwaman, head of the field of promotion and prevention KPAP DKI Jakarta, in the event press conference commemoration of World AIDS Day (11/25/2010).

Major themes raised in this year's World AIDS Day is a Universal Access and Human Rights with a sub theme of the national Stop AIDS, Increase Rights and Access to Education for All. Rohana Manggala, Jakarta KPAP secretary explained, the purpose of this theme is to ensure that PLWHA have the opportunity to enjoy the educational equivalent of a healthy person.

Ask the Internet: Radish Recipes?

This week's question comes from reader Allison.

Q: The other week I was perusing the veggie section and came across these massive red radishes, and I wondered, What could I do with radishes besides slice them up raw for salads? Can they even be cooked? They never appear in any recipes I read. (I feel like maybe I have seen them in an Asian recipe, but I very rarely cook any kind of Asian cuisine at home, so I could be wrong.) I suppose I could steam some up and try but hey, that's what Ask the Internet is for, right?

A: Hi Allison! I have to admit, I'm not a big radish fan myself (also see: mayonnaise, Michael Bolton, wedgies), but Leigh (of Veggie Might fame) likes 'em muchly. Her write-up of Braised Radishes with Tarragon looks particularly enticing.

Beyond that ... readers? It's a non-Thanksgiving question! Yay! Go crazy.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Want to Slim Quick? Try the Fat Massage!

Want to Slim Quick - Pattern life irregular and excessive dietary triggers increased fat within the body. One way to reduce fat in the body with massage fat (fat massage).

One of the treatments offered at Roseberry Spa & Clinic New Experience is useful to get rid of fats and toxins in the body thus making the body beautiful and ideal. "The purpose, to destroy the deeper fat. It emang innovation from Roseberry, "said Yenny Usman, owner of Roseberry Spa and Clinic Jl. Pluit Timur Blok L Timur No. 25, north Jakarta.
Equipment used is simple enough of them massage oil, massage cream, and vibrators (vibrator), and assisted by the hand therapist with slimming massage techniques.

"Using the two creams, creams for massage and cream to destroy fat make it more tender. The process was very simple. Massage cream is applied to the body part that wanted to destroy fat such as tummy, arms, thighs outside or inside. Then aided by a tool to destroy fat/vibrator. For the full body we do with 1.5 hours, "she added.

After treatment clients usually become more fresh and the body becomes more relaxed. To obtain maximum results, clients are advised to make slimming massage three times a week. "We're using here for treatment 6 times in 2 weeks. In addition to health, with the help of diet, slimming tea for the disposal of toxins in the body, "she continued.
Read more »

Cough Dengue Disease | Disease Information

Cough Dengue Disease - Are all coughing blood due to TB disease? Not necessarily. Does tuberculosis causes coughing up blood? Coughing up blood could be is one of many symptoms of tuberculosis, but usually it is a symptom of advanced. What's the difference coughing up blood caused by TB with coughing blood due to other diseases? Previously, please know that coughing up blood can be caused by various diseases. Can be due to germ infection Tuberculosis (known as pulmonary disease/TB), or it could be due to cardiac abnormalities, or because other infections also can.

Coughing up blood because TB disease is usually accompanied by other complaints, such as decreased appetite, fever is not very high, the body feels more sweat (especially during nighttime sleep) and weight loss.

To determine whether blood cough caused by tuberculosis is required other tests such as sputum examination (sputum) and x-ray of the chest.
TB treatment normally given to a special class of antibiotic, such as Isonizid/INH, Rifampin, Ethambutol, Streptomycin, which could be obtained for free through the health center/hospital (because it is subsidized directly by the WHO).

Antibiotics may also be obtained if the treatment by the doctor personally but it cost quite expensive. The use of antibiotics on tuberculosis disease should be a combination of 2 drugs or more, to prevent TB germs resistant/resistant to this treatment. Globally, germs that are resistant to antibiotic treatment or is called multidrug resistant TB, resulting in TB disease more difficult to cure.
Read more »

Melon Fruit Efficacy

Melon Fruit Efficacy - You are certainly many who do not know the efficacy of melon fruit that you eat. This one fruit contains many remarkable properties as prevention of disease. About 95% contain water melon flesh, so they can give a sense of cool and soothing effect. Because nature has a refreshing, melon can ease heartburn. Melon fruit contains vitamins A, B and C and contains protein, calcium and phosphorus. Mineral content in melon fruit was even able to eliminate the acidity of the body and has a nature cure constipation. Acidity of the body need to be removed as it will interfere with digestion, particularly in the stomach organ.

Nutritional melon is equal to 15.00 mg of calcium, 25.00 mg of phosphorus, 0.5 mg iron; 34th mg of Vitamin C, 640 mg IU Vitamin A; and 0.03 mg of Vitamin B1. Melon contains an anticoagulant called adenosine so as to stop the clotting blood cells that can lead to stroke or heart disease. Meanwhile, the carotenoid content of melon rate may prevent cancer and reduce the risk of lung cancer as a major compound attackers cancer.

Melon has a very good diuretic power that can cure kidney disease and severe disease and acute eczema. If combined with a lemon, then a melon to quell the disease gout. So you'll want to eat a melon once-daily routine in the morning.

So in conclusion, melon benefits for the health of our bodies are:

1. As anticancer.
2. Exhaust system helps to prevent constipation.
3. Lowering the risk of heart disease and stroke.
4. Prevent blood clotting.
5. Reduce the risk of kidney disease.
6. Eczema cure.
7. Prevent and cure heartburn.

Technorati Tags: melon fruit, efficacy melon, melon and lemon, fruit benefits

The Benefits of Papaya Leaves

The Benefits of Papaya Leaves - Actually, nature has always been providing solutions for a wide range of human diseases. Unfortunately, because it is not practical, natural medicine slowly supplanted by synthetic drugs. Along with the outbreak of the side effects of synthetic drugs, natural medicines are now beginning to glance again. One of the versatile natural medicines are widely available around us is papaya. Each section can be used papaya tree, begin to root, stem, leaf, fruit, seeds and even fruit.

This article will only discuss the benefits of papaya leaves, because one section is also already has a myriad of benefits.

Meat softener. The housewife may already be familiar with the properties of papaya leaves to soften the meat. The content of sap (latex) in the leaves that will soak into the meat and soften. How, put stew meat in papaya leaves, or wrap the meat in papaya leaves when boiled.

Acne medication. Did you know that papaya leaves are also able to overcome a stubborn pimple? Way, take 2-3 old papaya leaves. Dry in the sun for a while and then mash until smooth. After that, add a half teaspoon of water. Then apply the potion to the face affected by acne, such as wearing a mask. Take a few moments, then rinse thoroughly.

Increase appetite. Not hard to make this concoction appetite enhancer, prepare fresh papaya leaf palm-sized, a little salt, and half a cup of warm water. All the ingredients are mixed, pounded or blended, and then filtered to take water and then drunk. This herb is safe, even for kids though.

Anticancer. Of the several studies described, stems and leaves of papaya contains a lot of milky white latex (milky white latex), which likely developed as anticancer, as quoted by the Journal of the Society of Biology. The sap is automatically obtained when we consume papaya leaves, cooked in any way.
Read more »

Guest Post: Butternut Squash Soup - Test Kitchen Tuesday

Angela is on a mission to eat healthy one new meal at a time. You can catch up with her at Test Kitchen Tuesday. 

Hi everyone! Before we get started, I just want to say how happy I am to be here. So, my fellow CHG-lovers, it’s so nice to meet you!

And, now that we’re on a first name basis, I have a confession to make. I am a lot of things: a wife, a small business owner, a triathlete, a skier, and an animal lover, among others. Until recently, I was not, by any stretch of the imagination, a cook.

In fact, I used to pretty much avoid cooking as much as possible, aside from maybe boiling water for pasta. My husband and I have fully remodeled two houses together, which left little time to think about what we were eating. When you’re covered from head-to-toe in some form of paint, drywall mud, tile mastic (or worse), the last thing on your mind is what goes in your mouth. Dinner came out of a box, a bag, or from a restaurant. I. Did. Not. Cook.

About a year ago, I started paying attention to the foods we eat, and, yikes! Have you ever internalized what some of those ingredients in convenience foods really are? I finally did, and had an “ah-ha” moment: I realized the meaning of that old adage, “you are what you eat.”

The past year has been an interesting journey of figuring out how to feed us things that actually qualify as food instead of chemistry, and it has been surprisingly wonderful. Among the many surprises, I found out I really like having an active role in our nutrition. I learned to make things I would have never thought I could make, with ingredients I would have never purchased (or had even heard of) before.

It’s all good.

A while back, I was on a mission to serve my husband, AKA 2ChiliBreadBowl (yes, I actually call him that) something with butternut squash in it. I was certain he wouldn’t actually eat butternut squash if it wasn’t somehow disguised, but he had mentioned he had tried butternut squash ravioli once and liked it. My ears perked up. Anytime 2Chili mentions he likes something that does not involve massive amounts of sugar, ketchup, or barbeque sauce, I take notice. I decided I would try my hand at this magical ravioli he liked.

A surprise dinner guest on that fateful butternut squash ravioli night, which happened to be a Tuesday, gave me the idea to create Test Kitchen Tuesdays. Now, I make something completely new-to-us every Tuesday night, and have started blogging about it. 2Chili is taking it in stride. He’s the first one to admit his palate is about as diverse as your average 6-year-old’s, and watching me put effort into something new and outside my comfort zone in the kitchen has (I presume) inspired him to eat outside his box of chicken nuggets.

All that stage-setting aside, let’s get on to business. I figured since the fabulous and humble butternut squash was responsible for inspiring me to start up our weekly test recipe endeavors, it was only proper to feature a butternut squash recipe in this post.

I happen to like the ol’ butternut in a multitude of dishes, from smoothies (really!) to soup to just plain roasted. When I stumbled on a large butternut squash on the end cap at our local Trader Joe’s for only $1.59, I couldn’t resist. The result of that purchase was this creamy, savory soup that officially qualifies as autumn in a bowl. If autumn in a bowl wasn’t good enough, as an added bonus, it’s so good for you that you can gobble it down without regret!

BUTTERNUT SQUASH SOUP

Original Recipe/Inspiration: The Reluctant Vegetarian.

Recipe Makes: 8 one-cup servings, plus or minus, depending on the size of your squash

 Time Required:

• 15 minutes to prep
• 30 minutes to cook

Skill Level (out of a possible 5): 2

Chili’s Taster Rating (out of a possible 5): 4

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 teaspoon ground nutmeg
• 1 medium butternut squash, peeled and cubed
• 4 1/4 cups low sodium vegetable broth/stock
• 1 apple, peeled, cored and chopped
• 1/2 cup apple cider

Method

• Peel and cube butternut squash, and peel/core apple and set aside
• Heat olive oil in a stock pot. Once it begins to heat up and thin out, add onion and nutmeg; Sauté until the onions soften up – 3-5 minutes
• Add squash, vegetable, apple, and apple cider; Depending on the size of your squash, you may need more broth than called for – just make sure that the apple and squash are covered by about 3/4-1 inch of broth
• Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the apples and the squash are soft and tender.
• Add soup to blender with a ladle, making sure to evenly distribute enough liquid to help blend your squash/apples well. The amount of broth you add will determine the thickness of your soup. I had to blend the soup in two batches, and I have a pretty big commercial-sized blender. It’s called the Ninja, by the way. If you’re going to blend, you might as well blend like a ninja!
• Puree soup until smooth, and serve immediately

General Notes:

• The original recipe called for seasoning with sea salt and pepper – I am generally not in to adding salt and pepper. Maybe you are. If so, season to taste!
• If you don’t have apple cider, and don’t want to buy apple cider just for this, you can do what I did. Peel and chop an apple and put it in your blender. Add a couple tablespoons of water, and blend until you have applesauce consistency. Then, pour the applesauce into a sieve that is set up to drip into a bowl, pressing down on the sauce to squeeze out the juice. Let the sauce drip for about 10-15 minutes and you’ll have about 1/2 cup of homemade cider. You can use the leftover applesauce in another recipe to replace some butter. Talk about thrifty!
• I feel like this recipe would freeze well. Perhaps make up a big pot and save half in the freezer to remember the taste of autumn when we are deep into the winter doldrums.

Nutritional Profile
I used the Lose It app on my iPhone to calculate this info based on a low sodium vegetable stock. Your final results may vary, depending on the type of stock you add.

• Calories: 79
• Total Fat: 1.9g
• Saturated Fat: .3g
• Cholesterol: 0g
• Sodium: 79.3mg
• Carbohydrate: 15.9g
• Fiber: 2.7g
• Sugars: 7g
• Protein: .9g

The Verdict: Okay, I’ll admit it. 2Chili doesn’t much like soup. He has a thing against hot liquids (yes, he knows chili is technically a hot liquid). Try as I may, I have not been able to get him to overcome his hot liquid aversion. So, for him to give it a 4 star rating is a pretty big deal. You’d think I’d learn to stop trying, but I find myself channeling my mother a lot: “just try it, and if you don’t like it, you don’t have to eat it…”

Personally, I thought it was so good I would drink this soup from a mug and call it a thick latte. I guess you’re just going to have to try this one yourself and determine your own rating!

Creative Child Will More Success

Creative Child Will More Success - Generally, parents want their children smarter, especially in the field of school subjects. But be aware, intelligence alone is not enough to make children successful. Children must also be creative, because the creative, he can overcome problems in life.

Colin Rose, an observer of children, said the success could be determined with 20 percent intelligence and 80 percent creativity. Mean, it's important for us to stimulate the creativity of children so that someday he can be successful.

According to the dra Rosemini A Prianto, M. Psi., In a seminar some time ago, every child has the power of creativity and we as parents must mengasahnya. He also gives some tips to participants in a seminar entitled, "Sharing Our Creativity Improve and Sharpen the Child As a Being of Love."

First, when toddlers take children learn while playing. When the age of school, follow the learning style that made him uncomfortable. Possibly, she could not learn because the maximum should sit back and choose to learn while on the move. Similarly, if he likes to learn while listening to music, sang songs, or other.

Second, take advantage of existing facilities at home to study. Such as counting the number of glasses on the shelf, the colors are there in the living room, geometric forms that exist in the dining room, and others. We also can use tools such as former unused glass of mineral water or facility, such as computers, the internet, as a means children learn.
Read more »

10 Most Mysterious Disease

10 Most Mysterious Disease - There are so many diseases that can be cured by doctors only prescribe the drug. However, there are still a lot out of the mysterious disease, let alone no cure, causes of this disease are still a mystery. Here are 10 diseases that until now still being investigated by scientists.

10. AIDS
Already 25 years since the disease was first identified, but still no complete cure for a disease called acquired immune deficiency syndrome. AIDS is included in the main killers in the world, especially in developing countries. Immunideficiendy human viruses virus (HIV) was first known to infect chimpanzees before their virus to mutate and infect humans. Scientists say, chimpanzees and humans infected with the virus through the same way with the monkeys infected, through sexual activity.

9. Alzheimer's
Alzheimer's disease or better known as senility is often regarded as a natural thing affects the elderly group. But, in fact Alzheimer's is a disease caused by degeneration of the brain. Research shows that people with brain mass decreases because the nerve cells dying rapidly. As a result, the transmission between cells of the brain is distracted because of acetylcholine (a substance that serves as a means of communication between cells of the brain) numbers down.

Until now scientists have not know the exact cause of the disease that caused four deaths in the United States and Europe after cancer, heart disease, and stroke it.

8. Salesma ("common cold")
Although these diseases strike millions of people each year in the U.S., have not much knowledge of doctors about this salesma disease. In general, this disease will be cured only with rest and hot soup, rather than antibiotics.

7. Bird flu
The human body has no immunity to the flu virus carried by birds. The experts are also worried about this virus mutation into a new type that can be transmitted between humans. Risk of death in people infected with bird flu reached 50 percent since the virus is classified as highly malignant. Through the act of stamping out, which killed all the chickens on the farm fell ill, accompanied by disinfecting the cage, then the disease can be eradicated.
Read more »

Beware, Measles Diseases Threatening

Measles Diseases Threatening - Compared with 10 years ago, routine immunization coverage of several that must be given appropriate government programs tend to decrease. This resulted in a number of infectious diseases in infants, such as measles, is not resolved and still threatens infants who are not immunized.

Some areas do not yet optimal immunization, with coverage of less than 90 percent in 2008. For measles immunization in Papua, for example, only covered 60.7 percent, 77.6 percent of West Sulawesi and East Nusa Tenggara 74.2 percent. Measles is a disease marked by high fever and a rash. This disease in the world to kill one of the 1,000 cases of infection.

Not achieving the target of immunization to include all infants, in some areas, partly due to the still limited public understanding of immunization even wrong, especially in urban areas. As in rural areas because of lack of infrastructure and lack of healthy way of life.

"The success of immunization programs depends on the readiness of health workers, the level of public awareness, and tools to ensure the effectiveness of the vaccine," said Director General of Disease Control & Environmental Health Department Tjandra Yoga Aditama, Saturday (5/9) in Jakarta.

Five mandatory immunization

Immunization efforts in Indonesia have been conducted since the 1970s in infants and children. According the government's immunization program, there are five types of immunizations must be given to infants aged 0-11 months, namely polio, BCG, hepatitis B, DPT, and measles.

As for the recommended immunizations is MMR, Hib, typhoid, hepatitis A, varicella, PPV, and pneumococcal (IPD).

Some of the benefits of immunization are required to be given that include hepatitis B vaccine prevents infection with hepatitis B, BCG vaccine to prevent severe tuberculosis, DPT vaccine to prevent diphtheria, whooping cough (pertussis) and tetanus. The polio vaccine to prevent polio.
Read more »

Immunization, Shield of Child Illness

Immunization, Shield of Child Illness - Prevention is the key to good health. In fact, prevention is better than cure. One of the best ways to protect children and families from the disease is by immunization.

Immunization basically aims to stimulate the immune response without causing disease. Some infectious diseases such as measles, tetanus, polio, or hepatitis can be prevented by immunization. Although not all of these life-threatening infectious diseases, some diseases can cause disability.

Techniques of the immunization is usually done with a weakened virus or bacteria that cause disease and awarded to a person by way of injected or swallowed. Once the germs enter the body, the body will be stimulated to fight the disease by forming antibodies. Furthermore, antibodies that will continue to exist in the body of people who have been immunized against the disease and then trying to attack.

Since its use is widespread in the 20th century, immunization has prevented millions of deaths in the world. Nevertheless, still many people who do not want to be immunized. One reason is concern about safety and side effects of vaccines.

According to Prof. dr IGN Gde Ranuh, SpA (K), concerns about vaccine safety that arise from incorrect information. "People are often more concerned about vaccine side effects, such as fever or stiff, rather than the disease. In fact, complications of the disease can cause disability and even death," he said in a media conference on the sidelines of the National Symposium on Immunization to-2 that held by the Indonesian Pediatric Association (IDAI) in Jakarta on Friday (19/11/2010).
Read more »

Top 10 Links of the Week: 11/12/10 – 11/18/10

No time to waste! Let’s get right to it.

1) The Kitchn: 10 Things to Buy in the Next 60 Days to Save You Money
Supermarket are holding some huge sales right now, meaning you can stock up on food used all year-round. Butter it up, everybody.

2) Casual Kitchen: Organic Food, Chemicals, and Worrying About All the Wrong Things
ComPLETELY agree with Dan here. Sometimes, our fears are amplified so much by hype, we get distracted from the real issues. Case in point, pesticides.

3) 344 Pounds: Discrimination Against Fat & Obese People
Interesting viewpoint on prejudice leading to an even more eye-opening discussion thread.

4) Divine Caroline: 10 Sugary Cereals to Avoid
Marshmallow Froot Loops are 48 PERCENT SUGAR? Are you JOSHING ME? It’s one of those things you knew, but don’t really know until someone translates it into a stat like that. Yowza.

5) Public Radio Kitchen: What Not to Get the Cook on Your List
Um, not that we’re ungrateful. But … yeah. Lots of cluttery tools out there.

6) Chow: Best and Worst Recipes You Made From a Cooking Show
Oo! Fun, huge thread. Paula Deen's Gooey Pumpkin Bars represent very, very well (with good reason).

7) Mama Says: School Lunches
A glimpse into modern cafeteria cuisine.

8) Jezebel: What Fast Food Really Looks Like
Ooo … reality bites. Entertainingly so.

9) Obama Foodorama: Huge BiPartisan Coalition Urges House to Pass Childhood Nutrition Legislation in Lame Duck
Damn right.

10) The Simple Dollar: Some Thoughts on a Plant-Based Diet
Updates on Trent’s vegetarian experiment. Insightful. A spreading trend, perhaps?

HONORABLE MENTIONS

Gawker: The Internet Has Killed Cooks Source
It will live to “edit” articles no more.

Obama Foodorama: Improved Nutrition Labels on Food Packages Coming Very Soon, Sebelius Says
We’ll see, Sebelius. We'll see.

Plixi: The Windows at Barneys
I had a dream like this once.

stonesoup: Defrosting 101 – The Quickest and Safest Methods Without a Microwave
Behold: THE SUN! (Just kidding.)

THANKSGIVING

• Food 2: Thanksgiving on a Budget
• Jezebel: Social Minefield – How to Properly Feed Your Guests
• The Kitchn: Help Me Find a Green Vegetable Dish for Thanksgiving!
• The Kitchen: The Pie Guide – 22 Tips, Tools, and Ideas for a Perfect Pie
• Money Saving Mom – How to Host a Frugal Thanksgiving for Guests With Food Allergies
• Serious Eats: Harold McGee’s Top 10 Thanksgiving Tips
• Words to Eat By: How to Enjoy Thanksgiving Without Blowing Your Diet

AND ALSO

Gawker TV: Tina Fey’s Famous Friends Pay Tribute at the Mark Twain Prize for American Humor
Does Jon Hamm ever stop being so dreamy? Seriously now. Oh, also, Fey is my hero. (Well, her and Ina Garten. If they ever combined forces to produce Barefoot 30 Rock, my life would be complete.) (P.S. Alec Baldwin as Jeffrey. It could work.)

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Healthy Tips for Eating Meat

Healthy Tips for Eating Meat - Many of us who still believe that red meat such as beef, lamb, or pork, is one of the biggest causes of heart disease. In fact, if the meat is selected and processed correctly, we can reduce levels of saturated fat in it, avoiding early wrinkles, clogged arteries, and also increased cholesterol. Here's how:

1. Choose the best. If you want to buy meat, choose a fresh, new, and has the lowest fat content.

2. Without fat. As a buyer, you can ask for lean meat chosen to the seller. Usually in big supermarkets, lean meat is more easily found because it has been labeled "no fat".

3. Discard the fat. Cut and discard the fat that is still attached to the meat before it is processed.

4. Boiled or roasted. Sports meat with boiled or baked rather than fried as it will only add fat and cholesterol content. If you still want to fry the meat, use olive oil which has proven very effective in fighting cholesterol.

5. Remove oil. Remove excess oil and calories in a grilled meat using tissue oil.
Read more »

Healthy Way to Store Foods

Healthy ways to store food - When we shop monthly, so much food that we buy to make ends meet day to day. But try to observe, how much of the food which was wasted because of inappropriate storage techniques. As a result initial intention to save by buying a lot of losers just because a lot of wasted food.
Actually there anything we can do for the problem, namely to understand the formula store food for longer lasting. And the formula is quite understood by doing "Do & Do not" below:

Eggs.
DO: Keep in a special rack storage eggs in the fridge. This will make the eggs can survive for 3-4 weeks.

DO NOT: Store eggs on bottom refrigerator shelf, especially on a rack attached to the refrigerator door. Because usually the shelf without special buffer for the egg so that we will do is piling up eggs. It certainly makes the fragile eggs. Plus the rack usually has a hotter temperature, so make the eggs do not last long.

Frozen meat.
DO: Keep in a special rack storage of meat in the fridge. This rack will keep the freshness of meat by making temperature and good air circulation for meat. But remember, the meat will only be safely stored for 3-5 days.

DO NOT: No meat wrapped tightly.

Tomato.
DO: Keep in a special rack storage units. Place the tomatoes are still young on the inside, while the already mature and ready for use on the outside. This will make us take the tomato is ripe beforehand, plus allow time for the young tomato to mature and ready for use.

Garlic and onion.
DO: Keep in a warm and dry.

DO NOT: Wrapped and stored near vegetables. Garlic and onions contain sulfur alliums which is a strong aroma that can spread into surrounding areas. That's why, never save bawanng white and red onions in the refrigerator. In addition because the smell will ruin the food that we store, refrigerator cold temperatures will also make the onions more quickly decay.

Watermelon.
DO: Wrap and store in a dry place, this will increase the content of lycopene and beta-carotene in watermelon. And a day before eating them, keep in the fridge for even more fresh.

DO NOT: Saved side by side with other fruits. Because fruits are usually going out ethylene gas and watermelons are very sensitive to this gas because makes it faster decay.
Read more »

Thank You!

Sweet readers!

The response to yesterday's Call for Guest Posts, er, post has been really wonderful. There are a ton of great ideas, and it's going to take a little while to wade through all of them, but I can't wait to read the finished pieces. I think we'll have more than enough content moving forward.

Thank you so much.

Veggie Might coming soon!

Smallpox | Smallpox 2002 | Smallpox vaccine

Smallpox is an infectious disease unique to humans, caused by either of two virus variants, Variola major and Variola minor. The term "smallpox" was first used in Europe in the 15th century to distinguish variola from the "great pox" (syphilis). V. major produces a more serious disease and has an overall mortality rate of 30–35%. Smallpox is believed to have emerged in human populations about 10,000 BC.Of all those infected, 20–60%—and over 80% of infected children—died from the disease. Smallpox was responsible for an estimated 300–500 million deaths during the 20th century. After vaccination campaigns throughout the 19th and 20th centuries, the WHO certified the eradication of smallpox in 1979.

The smallpox vaccine was the first successful vaccine to be developed. Prior to widespread vaccination, mortality rates in individuals with smallpox were high—up to 35% in some cases.

In China powdered smallpox scabs were blown up the noses of the healthy. Source material tells us on Montagu; "When Lady Mary was in the Ottoman Empire, she discovered the local practice of inoculation against smallpox called variolation.” In 1721, an epidemic of smallpox hit London and left the British Royal Family in fear.
Read more »

A Call for Guest Posts

Sweet readers! Hi there. It’s Kris. And I have a favor to ask yis.

First, some background: We’re all about life changes at the CHG Mansion lately. HOTUS and I are still cleaning up from the wedding. I started a new job last week. We’re buying a car, even though I’ve driven exactly once since 2004. Our cat barfed.

And now, the latest, most unexpected (but happy) development: we’re moving right after Thanksgiving.

As they say in France, LES YIKES.

Among many other fabulous things, this means there's not much time to blog, much less pack, much less see the new Harry Potter. (Crap!) Leigh and Jaime are taking up some of the slack, but we’re gonna need backup. So, I was wondering if any of y’all would be interested in providing it. With guest posts, I mean.

If you’re not interested, no worries. We’ll catch up over a few drinks later.

If you are interested, yay! I kiss you.

Here are the details: We’re looking for fun, original, grammatically sound recipe posts and CHG-esque articles. They can be personal accounts, experiments, Top 10s, or anything really, as long as the topics generally adhere to CHG's usual subject matter (cheap n' healthy food). Also, taking a look at this Guest Submission Guideline post from Get Rich Slowly might be a good idea.

In return, we can offer you a fair amount of publicity for your own blog, website, small business, or backwoods militia. Our RSS feed is up over 10,000 these days, and we’re getting between 4,000 and 5,000 hits off of various search engines and links daily. So there’s that.

Should this sound like a fun idea, shoot me an e-mail at

Cheaphealthygood@gmail.com 

to discuss a potential post, as well as a few blogging rules and regulations (formatting, recipes instruction rewrites, etc.). We’ll take the best ideas and run with ‘em, and see how it all ends up.

If you don’t receive a reply within a few days, I apologize, and will hopefully get to everybody as soon as possible. In the meantime, thank you for being more wonderful than an evening with Ina Garten, Tina Fey, and Eddie Vedder combined.

Now, off to clean up some cat barf.

Fighting Cavities in Toddlers

Fighting Cavities in Toddlers - Almost all the kids love sweet food. Most of the parents let the child eat sweets, even though actually harmful to teeth because it can cause cavities (caries). Sugar and carbohydrates are eaten is the preferred food of bacteria.

The occurrence of holes in the teeth takes 1-2 years, while the milk teeth can be more brief. According to research nearly half of American children have cavities by age approximately 4 years, and some even much earlier.

Most cavities discovered during dental examination. Cavities are found and treated early can reduce pain, save money and most importantly, save the tooth.

Although information on dental health has a lot of spread, in fact there are many parents who abandoned her toddler dental health. There are still many among those who think, not the child's milk teeth so that permanent teeth will later on be replaced by permanent teeth.

According to drg. Melanie Sadono Djamil, from the Faculty of Dentistry, University of Trisakti Jakarta, the condition of milk teeth are very influential on a child's permanent teeth. "Baby teeth can also affect seed infection and permanent teeth," he explained.

Dental caries did not receive treatment also seriously affected. "Dental cavities can cause pain. As a result, children become lazy to chew and swallow, he's so long without food and nutritional intake is reduced. Children can be malnourished," said Melanie.
Read more »

4 Suggestions for Always Erection

In certain respects, no different from the human body with machines. Sexual skills not only depend on physical fitness, but also the mind and mental attitude that can be trained.

According to Graham Masterton in his book, Wild In Bed Together, sexual peak performance is 10 percent physical ability, 20 percent experience and knowledge, and 60 percent of mental control. The conscious mind is necessary for erection.

However, if a man can train himself, then that is obtained is concentrated for the defense to erect properly. For that, Graham gave a few tips that can be tried.

1. Do not be nervous
When making love, do not be too worried about themselves whether or not an erection. You do not have to believe anything to prove masculinity with can not erect. Remember, she actually understands that he can not always erect. They just are not comfortable with a man who always can not erect.

2. Do not just think about an erection
Better to just think about how to satisfy a partner. For example, knowing which parts of the pair most like to be touched.

3. Invite a partner to help
Difficulties should be shared with your partner. Do not apologize and make excuses because it's not your fault alone. This is equal to the task of stimulating your partner before intercourse.
Read more »

Green Kitchen: Mashed Cauliflower and Freezing Food

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

Oh man, guys. I just had the best/worst idea for how to start today’s column.

It’s getting icy.

Brr, y’know, cause winter’s coming? But also because I want to talk about freezing food. Like, for storage.

I know, it’s awful. My dad would be proud.

I could also aim this in the direction of Thanksgiving sides. The recipe herein is an amazing Thanksgiving side, and I will be making it for my family next week. (Oh crap, next week?!) But the food-blog corner of the internet is already overflowing with Thanksgiving recipes right now, and they really just serve to make me panic about the fact that Thanksgiving is next week and how am I making two pies and four side dishes and cranberry sauce in half a day in my mom’s kitchen??!?

So, back to freezing.

As fall starts hinting that winter’s on its way, my mind turns toward my freezer. Not for the popsicles and other frozen goodnesses of summer, but because, like a squirrel with its acorns, I’m suddenly compelled to start putting food away. Every week in fall brings another visit to the farmers market, another fearful peek at the produce for sale, to see what’s gone out of season next.

In spring and summer, vegetables go out of season to be replaced by the next round of tasty produce – we go from asparagus to bell peppers to broccoli to kale, strawberries to raspberries to stone fruit to apples – but once we get to fall, foods end their season unreplaced. Or replaced by apples, onions, and potatoes. Piles and piles of apples, onions, and potatoes.

Now’s when I start to panic. What can I freeze? What can I save? Come February I’ll be wandering the supermarket aisles, pallid under the fluorescent lights, trying to decide between California kale and Mexican Brussels sprouts. I’ll make eggs with frozen spinach. I’ll mix frozen cherries into my yogurt. And I will feel sad, disconnected from my local growing season, like a poor steward of the Earth, and broke.

So I’m trying, this year, to shore up my stores of local, seasonal, cheap vegetables, to pack them away in ways they can last, and last tastily. (Let’s not talk about the frozen beet greens fiasco of 2009.) Sure, just about any home-frozen vegetable can feature passably in a soup, but I want food that actually tastes good.

The trick to freezing most vegetables is blanching. When you freeze raw vegetables their cell walls burst – thanks to waters magical expands-as-it-freezes-ness – and burst cell walls equal mush. Blanching vegetables – a quick boil or steam – eases that problem and neutralizes enzymes that can wreak havoc on icy goods. Unfortunately, I don’t like a lot of vegetables blanched – I rely on hot sautéing to make things like kale and Brussels sprouts delicious, and once you’ve blanched, you can’t go back. (Sorry, is that not an awesome new catchphrase?)

So far I’ve found two awesome recipes that freeze well. They’re easy to make in large batches, defrost without any degradation, and are preparations of these foods that I actually love. Points there. One is the spiced applesauce I wrote about a little while ago.

The other is mashed cauliflower.

Ignore any bad connotations it carries as a sad low-carb substitute for mashed potatoes; mashed cauliflower is delicious in its own right. It satisfied the creamy, salty, comfort food part of your heart/stomach/brain, but with a bit more flavor than plain potatoes. It’s still a great vehicle for anything mashed potatoes play with well, and, oh right, it’s a giant pile of super-good-for-you vegetables.

This is the time of year for cauliflower. At the big Union Square farmers market in New York City, giant 5-pound heads are going for two or three bucks each, and they’re fresh and gorgeous. I’ve got a stack of little one-cup containers of this stuff lining the back of my freezer (interspersed with apple sauce, of course). A few more weeks, a few more massive cauliflowers, and I should be set for winter.

I mean, set in terms of cauliflower. I can’t quite live on apples and cauliflower alone, though. So I ask you, dear readers – how do you freeze or store fall produce to last into the winter? Jaime-in-February-without-vitamin-deficiencies thanks you.

A note on this recipe: This is a very basic version. The options for embellishment are nearly endless. Anything you can do to mashed potatoes, you can do to this. Possible additions: roasted garlic, red pepper flakes, nutritional yeast, shredded cheese, olive oil, a little milk (cow, soy, or otherwise), paprika, scallions, roasted kale, sautéed zucchini, baked tofu, bacon, bacon bits, etc. I find that, just as with potatoes, a little fat goes a long way as long as the food’s thoroughly salted.

~~~

If you like this, get a load of:

• Cauliflower with Ginger, Garlic, and Green Chilies
• Miso Mashed Potatoes
• Swiss Chard with Pinto Beans and Goat Cheese

~~~

Mashed Cauliflower
Serves 4
NOTE: The picture didn't come out too great, so this is an amazing facsimile taken from Flickr Creative Commons user roolrool. Needless to say, it's the stuff on the left.

1 large head of cauliflower (about 8 cups chopped)
1 Tablespoon butter
Salt and pepper, to taste

1) Chop cauliflower into florets.

2) Steam cauliflower until very tender, about 8-10 minutes. (Alternately, bring a large pot of water to a boil. Add cauliflower, and boil until tender. Timing here depends on the power of your stovetop to bring the cauliflower and water back up to temperature. Maybe 15-20 minutes? Or maybe my stovetop is weak.)

3) Drain cauliflower, and let cool until not too hot to touch. Pat cauliflower dry with paper towels.

4) Return cauliflower to pot, or to a big bowl, add butter, and puree with an immersion blender until creamy. (Alternately, puree in food processor.) Add salt and pepper to taste.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
76 calories, 3.1g fat, 5g fiber, 4g protein, $0.54

Calculations
8 cups cauliflower: 200 calories, 0.8g fat, 20g fiber, 15.8g protein, $2.00
1 T butter: 102 calories, 11.5g fat, 0g fiber, 0g protein, $0.10
1 T salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.03
1 t pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
TOTALS: 302 calories, 12.3 g fat, 20g fiber, 15.8g protein, $2.15
PER SERVING (Total/4): 76 calories, 3.1g fat, 5g fiber, 4g protein, $0.54

Ask the Internet: Toaster Oven Recipes?

We interrupt this regularly scheduled Monday Recipe to instead bring you Ask the Internet, a feature that usually appears on Tuesday. You could say it was kismet, or you could say that over the last seven days, I attempted four new recipes that failed worse than this poor squirrel. They ran the gamut from bland (corn pudding) to a dish that might actually qualify as a WMD (Thai-inspired rutabaga puree).

From Amazon

So, instead, please give a warm round of applause for Alex, who has a most excellent question:

Q: I have a microwave, toaster oven, slow cooker, rice cooker, and hot plate. I've found a number of ways to use all of these to make meals, except the toaster oven.

Do you have any resources for fun/creative/healthy ways to employ my toaster oven? I love the Crockpot 365 blog and it basically taught me how to use my slow cooker when I bought it, and I was kind of hoping there would be a similar website doing justice for the toaster oven.

A: Readers, this one is 100% you, since my toaster oven experience is limited to college pizza bagels. Do you know any good toaster oven blogs, cookbooks, and/or recipes? Do tell.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Saturday Throwback: 100+ Thanksgiving Recipes and Links - the Only Turkey Day Post You'll Ever Need

 Every Saturday, we post an article from the CHG archives. This originally appeared in November 2008, and was updated in 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

• Appetizers
• Turkey
• Sides
• Stuffing
• Pies & Desserts
• Drinks
• General Menu Planning
• Affordable Thanksgivings
• Healthy Thanksgivings
• Vegetarian Thanksgivings
• Seating & Tablesetting
• Troubleshooting
• Leftovers
• CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”


TURKEY

All Recipes: How to Cook a Turkey

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.


SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes


STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes


PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes


DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”


GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.


AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”


HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas


VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)


SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies


TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving


LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey


CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.