Another late night ….. a wonderful birthday celebration!!!


#AceFoodNews says ” Another Special Occasion where everyone has a Good Time” #HappyBirthdayMaryJayne

It Is What It Is

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~~February 9, 2014~~

Today is the actual birthday ….. years ago a wonderful soul/human being came into this world to attain growth, to walk her life’s path, to discover her purpose and to make others happy. She is very good at what she does. Some like to call her a “domestic engineer”, others call her “Mom”, a few called her “Abuelita” (Granny) and I called her “mine” and “my love”.

HAPPY BIRTHDAY, MARYJANE. 

Thank you for being you. Thank you for making life interesting, funny, adventurous and grounded.

We celebrated your special day in a big, joyful way. May there be so many more to come!!

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~~MARYJANE’S PRESENT: A HANDCRAFTED WORK OF ART FROM OUR DEAR FRIEND C. ADVINCULA~~

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~~A RAINBOW BOUQUET FROM “BALLS MALONEY”~~

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~~NOT MARDI GRAS BUT IT LOOKS NICE~~

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~~SHE NEVER WORE HER TIARA~~

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~~AS ORDERED … “GET THE WINE GLASSES”~~

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~~WELL SAID …. HAPPY BIRTHDAY! THE…

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#SAYNO2GMO : ” Farming & Bio-Technology Groups are Banding Together to Push Federal Labelling”


#AceFoodNews says `Food, Biotech Groups’ banding together to influence GMO labelling efforts’ 

Published time: February 06, 2014 23:16

 

Reuters / Albert Gea

Reuters / Albert Gea

Powerful farming and biotechnology interest groups announced Thursday they are banding together to push a federal voluntary labelling standard for genetically engineered food in an effort to stem the tide of state legislation seeking to mandate labelling.

The Coalition for Safe Affordable Food consists of 29 formidable trade groups that say they plan to lobby on Capitol Hill for a national standard that would allow manufacturers to voluntarily label food and beverage products made with genetically modified organisms (GMOs). In recent years, voters in states such as California and Washington have narrowly defeated ballot initiatives proposing mandatory GMO labeling, though not without dragging members of the new Coalition into expensive campaigns to defeat the measures.

English: Logo of the U.S. Food and Drug Admini...

English: Logo of the U.S. Food and Drug Administration (2006) (Photo credit: Wikipedia)

The group says it will seek to empower the US Food and Drug Administration (FDA) “to establish federal standards for companies that want to voluntarily label their product for the absence-of or presence-of GMO food ingredients.” In addition, the Coalition proposes the FDA mandate labels for GMO food or ingredients that the agency deems a “health, safety or nutrition issue,” though no consumables currently fall in such a category.

The Coalition is also advocating the FDA define “natural” foods to include those consisting of GMOs.

Supporters of labeling said the Coalition has seen the growing demand for GMO labeling across the country and is now admittedly trying to pre-empt state attempts to inform consumers of scientifically dubious genetically engineered food.

“These companies spent nearly $70 million in California and Washington State to defeat GE labelling initiatives. They know that the food movement’s power is growing and that labeling is not a matter of if but when,” said Andrew Kimbrell, executive director of the Center for Food Safety“These companies have failed to win over consumers who overwhelmingly support the mandatory labeling of GMOs and now they’re trying to steal away consumer choice in Congress.”

States like Connecticut and Maine have recently passed legislation on labelling. Alaska’s legislature has passed a measure requiring the labeling of GMO fish and fish products. In Connecticut, critics say its new labeling law was gutted by lobbying pressure which requires four other northeastern states to pass their own GMO-labeling laws before the state’s takes effect. Those four states must collectively represent a population of 20 million people or more.

The Centre for Food Safety says over 30 states are expected to introduce GMO labeling laws during the 2014 legislative session. In Oregon, a labelling ballot initiative is already being planned.

On the federal level, legislation requiring mandatory labeling of all GMO foods has been introduced in the Senate and House, though it is not supported by the Coalition.

English: Author: Food and Drug Administration ...

English: Author: Food and Drug Administration website U.S. Government documents are, by law, not subject to copyright (Photo credit: Wikipedia)

A top member of the Coalition – the Grocery Manufacturers Association (GMA), a major food industry lobbying group – raised and spent the bulk of the overall $22 million that opponents of labeling sank into defeating Washington State’sballot initiative on GMO labeling last year. That total number was three times the amount that proponents of labeling spent in the state. GMA was joined in its effort by allies such as biotech giants Monsanto, Bayer, and DuPont.

“The legislation we’re proposing would prevent state legislation that conflicts with the federal standards,” GMA president Pamela Bailey said of the Coalition’s aim with the new proposals, The Hill reported.

Food industry trade groups, alarmed by the growing animosity against GMOs, began circulating plans for the voluntary labeling push in November – just days after Washington’s measure was defeated.

Federal standards like the ones the Coalition has now called for are necessary to “guard against a costly, unnecessary and inefficient state-by-state system,” a November memo among the GMA-led industry groups said. The Coalition wants an FDA-controlled system to maintain cheaper operations and avoid “the creation of a complicated patchwork of state-based labeling rules that would increase, rather than reduce, consumer confusion,” said Kraig R. Naasz, president of the American Frozen Food Institute, according to The Hill.

Critics of the Coalition’s approach point out that a “voluntary” law means nothing, as labeling GMOs is already legal and only done by choice.

“Voluntary labeling of GE foods is already permitted under the law, but no company has ever chosen to do so because GE foods offer consumers no benefits and only potential risk,” said the Center for Food Safety’s Kimbrell.“Instead of working together to meet consumer demand, GMA is using its deep pockets to ensure that congress and consumers are misled about their food supply.”

Supporters of GMOs say adverse effects of food that come from the manipulation of an organism’s genetic material are unproven at this point.

“If there was any indication GM ingredients were not safe, we would not be using them,” said Martin Barbre, president of the National Corn Growers Association.

T-shirt against GMO food. The logo is not copy...

T-shirt against GMO food. The logo is not copyrighted. (Photo credit: Wikipedia)

The US Department of Agriculture says over 80 percent of corn and over 90 percent of soy in the US are GMOs.

Yet science is also inconclusive on whether genetically engineered products can cause long-term harm to human health. At least, that is the consensus held by the several dozen countries which have banned or severely restricted their use worldwide.

“While risk assessments are conducted as part of GE product approval, the data are generally supplied by the company seeking approval, and GE companies use their patent rights to exercise tight control over research on their products,” the Union of Concerned Scientists said of GMOs. “In short, there is a lot we don’t know about the risks of GE – which is no reason for panic, but a good reason for caution.”

The organization – a broad coalition of scientists and citizens dedicated to“rigorous, independent science” without “political calculations or corporate hype” – says there are concerns about GMOs beyond the basic health problems that have been linked to their consumption.

“Rather than supporting a more sustainable agriculture and food system with broad societal benefits, the technology has been employed in ways that reinforce problematic industrial approaches to agriculture,” the Union stated.“Policy decisions about the use of GE have too often been driven by biotech industry PR campaigns, rather than by what science tells us about the most cost-effective ways to produce abundant food and preserve the health of our farmland.”

 

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Chocolate Mexican Coffee Cake


#AFN2104

Splendid Recipes and More

Chocolate Mexican Coffee Cake

The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.

Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have…

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Spiced Candied Almonds


#AF&HN2014 says ” Nice one Shivaay” will give this one a try, for my next #SpecialOccasionParty

Shivaay Delights

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water…

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Roasted pepper, caramelised onion & feta bread


#AF&HN2014

Shivaay Delights

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6…

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#Chefs-tip : “Healthy Eating Bok Choy Recipe”


#AceRecipeNews says a little used and rarely tired is”Bok Choy” abd it is good and full of nutrition, so thought a simple 4 minute, recipe is in order.

Enjoy this great tasting recipe and get 375% of your Daily Value for vitamin A, 318% DV for vitamin C, 188% DV for vitamin K and 69% for folate!

4-Minute Healthy Sautéed Bok Choy Prep and Cook Time: 10 minutesIngredients:

  • 1 lb bok choy, chopped
  • 1 clove garlic, chopped
  • 3 TBS low sodium chicken or vegetable broth
  • 1 tsp fresh lemon juice
  • 3 TBS extra virgin olive oil
  • 5 drops soy sauce
  • sea salt and pepper to taste
  • Optional:
  • 1 TBS grated ginger
  • 2 TBS tofu, cubed
  • toasted sesame seeds

Directions:

  1. Chop bok choy and garlic and let sit for 5 minutes to bring out their health-promoting properties.
  2. In a stainless steel heat broth. When it begins to steam add bok choy and healthy saute, Healthy Sauté for 4 minutes.
  3. Toss with garlic, olive oil, and salt and pepper to taste and any of the optional ingredients you would like to include.

Serves 2

Nutritional Profile

4-Minute Healthy sautéed Bok Choy
1.00 serving
(280.93 grams)
Calories: 218
NutrientDRI/DV
 vitamin A337.8%
 vitamin C141.3%
 vitamin K90.2%
 folate37.7%
 vitamin B627.6%
 calcium24.2%
 manganese19.5%

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which 4-Minute Healthy Sautéed Bok Choy is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling found in the U.S. Food and Drug Administration‘s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

4-Minute Healthy sautéed Bok Choy
1.00 serving
280.93 grams
Calories: 218
Nutrient Amount DRI/DV
(%)
Nutrient
Density
World’s Healthiest
Foods Rating
vitamin A 10134.87 IU 337.8 27.9 excellent
vitamin C 106.04 mg 141.4 11.7 excellent
vitamin K 81.19 mcg 90.2 7.4 excellent
folate 151.00 mcg 37.8 3.1 good
vitamin B6 0.47 mg 27.6 2.3 good
calcium 242.59 mg 24.3 2.0 good
manganese 0.39 mg 19.5 1.6 good
World’s Healthiest
Foods Rating
Rule
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for 4-Minute Healthy Sautéed Bok Choy

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#Chefs-tip ” Meat Is Difficult to Digest – Especially for the Elderly”


#AceFoodNews says l receive a number of interesting articles everyday ,but checking them out l find a lot are not as good as they seem. Those that read my posts will know l try to provide best advice. Anyway here is one that l had sent to me to print. It is courtesy of George Matejlan and his Foundation.

MeatSimply called:

Meat:

In comparison to many other foods, yes, meat can be difficult to digest. Meat is protein-dense animal muscle, and, in comparison to many other foods, for optimal digestion it requires better chewing, more acid secretion by the stomach’s parietal cells, and more active enzyme secretion by the pancreas. None of these factors mean that meat consumption should be avoided, however. Low-fat meats can make excellent additions to a meal plan, if eaten in moderation, even though many individuals choose to avoid meat for a variety of different reasons. I should also note here that fat itself can be difficult to digest, and you will be complicating your digestive challenges if you choose to eat meat that is higher in fat.

I’d encourage special attention to chewing in the case of meat, as well as to the cutting of the meat into small, bite-sized pieces. The overnight marinating of meat in an acid-containing marinade (for example, a marinade containing vinegar) can also increase its digestibility. In the hospital, when a person’s digestive system is particularly weak, meat is almost always blended or pure’ed to make it easier to digest. While few of us would want to go that far in improving meat’s digestibility, the idea of special attention to small bites and thorough chewing follows this same basic principle of improved digestibility.

Some people require meat and animal-based foods as part of their diet in order to maintain their optimal health, while others do not. If you are going to eat meat, eating it in small amounts may be wise in terms of allowing for optimal digestion. Additionally, I would highly suggest seeking out organically raised meats (and dairy products), when possible, as these do not contain residues of compounds, such as hormones and other drugs, which may be present in their conventionally raised counterparts.

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#Chefs-tip: “Too Much White Sugar in your Diet can Cause Real Problems”


#AceFoodNews says very rarely do l recommend a #mustread post, but this one from the “Guardian” just needed to be posted.

United Nations World Health Organisation logo

United Nations World Health Organisation logo (Photo credit: Wikipedia)

In 2012, the United Nations World Health Assembly advocated a significant new health goal: to reduce avoidable deaths from non-communicable diseases (NCDs) by 25% by 2025. Cardiovascular disease, diabetes, cancer and respiratory disease kill 35 million per year. The UN has identified tobacco, alcohol and poor diet as central risk factors. The first two have been regulated by governments in order to protect public health, but poor diet is actually responsible formore disease than smoking, alcohol and physical inactivity combined.

But what component of the western diet should be targeted? The evidence suggesting that added sugar should be the target is now overwhelming. Unlike fat and protein, refined sugars offer no nutritional value and, contrary to what the food industry want you to believe, the body does not require any carbohydrate from added sugar for energy. Thus it is a source of completely unnecessary calories.

Sugars are added to the majority of processed foods in the UK. Yet disturbingly, many consumers are unaware of its presence in such large quantities. In the UK and Europe guideline daily amounts for sugar have not been updated since 2003. These obsolete guidelines still suggest one can consume a staggering 22 teaspoons of sugar daily.

World Health Organization Regions.

World Health Organization Regions. (Photo credit: Wikipedia)

The World Health Organisation has recently been advised by scientific experts that added sugar or, more specifically, non-milk extrinsic sugar should constitute no more than 5% of energy. That would give a limit to the average man of a maximum of eight teaspoons a day and the average woman to six tea spoons a day. And that would include sugars fromfruit juice and honey.

The misleading labelling and health claims on “low-fat” foods that actually have shocking levels of sugar added is a scandal. Worse still, it has created the perfect storm for public health. Therefore, last Thursday, a group of UK and international experts, including myself, launched Action On Sugar. The main aim is to pressure the food industry to reduce added sugar in foods by 40% over four years. That would mean 100 fewer calories per person, which according to the UK Department of Health would reverse the obesity epidemic.

Health

Health (Photo credit: 401(K) 2013)

However, the industry remains in denial. Barbara Gallani, director of regulation at the Food and Drink Federation, made a statement of immediate resistance, denying sugar’s role in obesity and failing to acknowledge the multitude of scientific studies to the contrary. We mustn’t forget that it took 50 years from when the first scientific studies between smoking and lung cancer were made before any effective legislation was introduced through regulation. Why? Because Big Tobacco very successfully adopted a corporate strategy of denial. By planting doubt, confusing the public, bribing political allies and even buying the loyalty of rogue scientists.

English: Andrew Lansley, British politician an...

English: Andrew Lansley, British politician and Shadow Secretary of State for Health, speaking at the Health Hotel reception at the Manchester Central Conference Centre during the Conservative Party Conference 2009. (Photo credit: Wikipedia)

The comparisons with the sugar industry are quite chilling. Leader of the Commons Andrew Lansley‘s aggressive intervention in parliament on Thursday was thus intriguing. He attempted to rubbish respected public health expert Professor Simon Capewell’s statement that sugar is the new tobacco. Lansley then compounded his errors by ignorantly asserting in the House that “sugar is essential to food”. It is not. He would have been more accurate in saying “sugar is essential to food industry profits and lining the pockets of its co-opted partners”. Lansley was a paid director of marketing company Profero to the end of 2009. Profero’s clients have included Pepsi, Mars, Pizza Hut and Diageo’s Guinness.

During his unhappy time as health secretary, Lansley promoted his brainchild, the Responsibility Deal. There, he invited fast-food companies in for cosy discussions on how to tackle obesity, cynically generating the impression of progress, but only achieving weak and meaningless voluntary calorie reduction pledges.

The food industry spends billions in junk food and sugary drink advertising, targeting the most vulnerable members of society, including children. Worse, the industry cynically associates fitness and sport with junk food and sugary drinks. Thus Mars is one of the official sponsors of the England football team. Yet one regular sized bar contains eight teaspoons of sugar, almost triple the amount recommended as a limit for a four- to eight-year-old child by the US Department of Health and Human Services’ dietary guidelines. The commonest cause of chronic pain in children is tooth decay with sugar as the number one risk factor. Regular physical activity has a multitude of health benefits; however, its effect on sustained weight loss is often weak. Furthermore, activity levels have changed little in the past 30 years as obesity has rocketed.

We are all vulnerable, because you don’t have to be overweight to be affected by diet-related disease. Of all the chronic diseases, type 2 diabetes, which is entirely preventable, is perhaps the most damaging. Diabetes increases the risk of heart attack, stroke, kidney failure, eye disease and leg amputations. Up to half of all diabetic patients go on to suffer acute or chronic pain, and two-thirds will ultimately develop dementia. The direct and indirect costs to the UK of diabetes is over £24bn and projected to approach £40bn by 2030. If we do nothing, this will cripple the NHS.

How does sugar compare to tobacco? A teaspoon of sugar or one cigarette will not harm you. But over time, the habit can be fatal. Unlike Big Tobacco, Big Sugar deliberately targets children. And added sugar has become so pervasive within the food environment that we can’t avoid it even if we wanted to. It is thus not simply a matter of personal choice. But perhaps most disturbing of all the similarities is the financial and political muscle that both industries have exerted to try to protect their profits, at the expense of our health. It’s time to wind back the harms of too much sugar, reverse the “diabesity” epidemic and the unspeakable suffering it causes. It’s time for Action On Sugar.

Dr Aseem Malhotra, a London cardiologist, is the science director of Action on Sugar

This article originally appeared on guardian.co.uk

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#Chefs-tip ” Beauty of Eating Cabbage”


English: green cabbage

English: green cabbage (Photo credit: Wikipedia)

#AceFoodNews says getting children to eat anything such as green-stuff, or something good-for-you ,such as a a vegetable, is really hard nowadays’ as l have found working with the elderly and disabled. The word cabbage being one such word’s ,as it conjures up those nasty school dinners, of yesteryear, that were so overcooked and sour and did not resemble this gorgeous vegetable to the right. Any form of nutrition had been boiled out! Even meals that were simply called “Boiled Beef and Carrots” left people just eating the meat and leave their veg, on the plate.

So ask yourself why?

Well if you ever saw a picture of stewed cabbage ,over cooked and limp, you would not want to eat it either?

But times change and recipes try to show us the real benefits of eating this wonderful vegetable, As cooking cabbage slowly and not taking too much notice of our mother’s and their way’s, back from the 50’s and 60’s, this lovely green vegetable, will not lose all of its sulfur compounds six hours after being cut, nor does it lose all of its sulfur compounds after being cooked. Much of the sulfur in cabbage and other foods is attached either to proteins or related compounds, and this attachment prevents it from being lost completely. There are several dozen sulfur-containing derivatives of the amino acid cysteine found in cabbage and an equivalent number of associated sulfoxides as well. Other sulfur-containing (thiol) molecules are formed when cabbage is cooked. While some of these compounds are definitely volatile and lost during cooking, or over time after the cabbage has been chopped, not all are removed.

English: Cabbage

English: Cabbage (Photo credit: Wikipedia)

In addition, the cutting process may actually increase certain health benefits since some of the newly formed (and transformed) sulfur-containing molecules have been shown to have cancer-preventive properties. This includes the sulfur-containing glucosinolates, which are formed when an enzyme called myrosinase is activated. Because the cutting and chopping of the cabbage is an event that activates myrosinase enzymes, it’s actually helpful to let your chopped cabbage sit for a few minutes before cooking it (if you are planning to cook it). This time period will let themyrosinase enzymes convert some of the original sulfur-containing molecules in cabbage into glucosinolates. If you cook your chopped cabbage immediately after chopping, the heat will denature the myrosinase enzymes and the sulfur-containing glucosinolates will be unable to form.

I haven’t seen studies showing the rate of sulfur-related changes in cooked cabbage over time. Nor have I seen studies showing sulfur-related changes in chopped raw cabbage. It’s the antioxidant nutrient loss—and particularly the vitamin C loss—that shows up as most time-sensitive in both chopped raw cabbage and chopped cooked cabbage.

Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or “Healthy Sautéing” of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage.

Virtually all types of cabbage will store safely in the refrigerator in whole-head form for at least one week. But a partly chopped cabbage head should be tightly covered and kept for no more than three to five days. Many raw cabbage recipes will contain either vinegar or lemon juice and these acidic liquids will help preserve the refrigerated cabbage-containing recipe over a period of several days. For optimal health benefits, however, I recommend enjoying a raw cabbage dish as soon as possible after it has been prepared.

 

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#Chefs-tip “Eating Oatmeal Gives You Energy and is Slow Burning”


Oatmeal with Blueberries

#AceFoodNews says very few people know that one of the best all round and full of nutrition foods, is simply      “Oats or Oatmeal” this food or breakfast cereal mixed with other health giving foods, can set you up for the day. As it will make you feel warm, content and not hungry for many an hour, and with people on the go in today’s busy world it is perfect for any busy person, and as a chef l eat it daily together with fruit, nuts or a combination of both.

During my recent search and trawling through of my emails l came up with this simply recipe from my friend George Mateljan of the W.H Food foundation who as you know l post a number of his tips and recipes. As to know what is inside a recipe is important, but knowing what the various ingredients ,there health giving properties as a chef working with elderly and disabled person’s is equally important.

I never malign anyone but have always said the difference between a chef and a cook ,however good is simply knowledge of their ingredients but also knowing the science of cooking, and nothing can replace experience.

In this recipe it uses water, you can use milk and either full-fat, low-fat or semi-fat and of course for a special treat add a little cream, l have even tried Creme Fraiche But just good olde porridge {as we call it in the UK} Porridge (also spelled porageporrigeparritch, etc.) is a dish made by boiling ground, crushed, or chopped cereal in watermilk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polentagrits or kasha. with milk and honey will do just the trick. Either way just enjoy it!

#AceRecipeNews

A perfect way to start a day of healthy eating. And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids!

Perfect Oatmeal

Perfect Oatmeal

Prep and Cook Time: 15 minutes

Ingredients:

  • 2-1/4 cups water
  • dash salt
  • 1 cup regular rolled oats
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 TBS ground flaxseeds
  • 1 TBS blackstrap molasses
  • 1 cup milk or dairy-free milk alternative

Directions:

  1. Combine the water and salt in a small saucepan and turn the heat to high.
  2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.

Serves 2

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In-Depth Nutritional Profile for Perfect Oatmeal

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