10 Foods All Women Should Eat

A varied, balanced diet is the cornerstone of healthy living for everyone, yet healthy eating can sometimes mean different things depending on your gender. While there are some foods we should all be eating more of, men and women also have their own set of dietary requirements as well as their own unique health concerns. Here are ten foods all women should eat.

1) Butternut squash
Butternut squash — like many other yellow/orange fruit and vegetables — is packed with carotenoids such as alpha-carotene and beta-carotene. While carotenes should be included in everybody's diet for optimum health, they may prove essential to women's health as a high-carotenoid diet has been linked to lowered risks of both breast and ovarian cancer.

2) Salmon
Salmon has a multitude of positive health benefits for women. Not only is it rich in iron — which is integral to the diets of premenopausal women — but it is packed with omega-3 fatty acids, known for their mood-enhancing effects. Studies have suggested that omega-3 can help beat depression (something that affects twice as many women as men) and prevent mood swings, while salmon can also boost babies' intelligence when eaten during pregnancy.

3) Flax Seeds
Flax seeds are a good source of Omega-3 fatty acids and have been linked to reduced risk of breast cancer and heart disease. The seeds' anti-inflammatory properties are also good for preventing arthritis, while their digestive benefits can help irritable bowel syndrome; two painful conditions which are more prevalent in women than men.

4) Tomatoes
Another vibrant carotenoid beneficial for women's health is lycopene, a pigment found in tomatoes. Studies have suggested that lycopene may be effective in preventing breast cancer. Furthermore, there has been considerable evidence to suggest that the powerful antioxidant can help reduce risk of heart disease — the leading cause of death in women in the US, Australia, England and Wales.

5) Cranberries
Various studies have suggested strong links between consuming cranberries and reduced risks of breast cancer and heart disease. However, the most notorious benefit of cranberries is their ability to prevent and cure urinary tract infections such as cystitis, which is eight times more likely to occur in women than men. One study suggests that drinking two glasses of cranberry juice a day can prevent the symptoms of common UTIs in women.

6) Spinach
Spinach is rich in many different vitamins and minerals, but one thing that makes it great for women is its high content of magnesium. Research has shown that magnesium may be beneficial in reducing many of the physical symptoms of PMS which plague women, including reduction of swelling, breast tenderness, bloating and weight gain.

7) Figs
Figs are a great health food, containing many vital minerals and vitamins as well as contributing to your daily portions of fruit and veg. Two minerals found in figs that are particularly beneficial to women's health are iron, which is often deficient in menstruating women, and calcium, which is important for post-menopausal women, who are more prone to osteoporosis.

8) Milk
Milk is a great source of calcium, which is extremely beneficial to women's health, particularly when combined with vitamin D (found in some varieties of milk and many fortified milk products). Consumption of the combined nutrients is not only good for warding off osteoporosis, but a study has suggested that a diet rich in calcium and vitamin D could ease, or even prevent, symptoms of PMS.

9) Oats
Oats are literally packed with health-boosting nutrients, many of which have great impacts on female health. Oats are not only great for heart health, digestion and blood pressure levels (with hypertension affecting many women over 50), but they contain vitamin B6, which can help prevent PMS and mood swings, and folic acid, which is important for women to consume before and during pregnancy to prevent birth defects in babies.

10) Walnuts
While all nuts are great for our health, walnuts have many great individual benefits for women. A study has recently found that walnuts, which are packed with omega-3 fatty acids, antioxidants and phytosterols, may help to reduce women's risk of developing breast cancer, while their high omega-3 content may also help bone health, arthritis pain and depression. Walnuts also contain many nutrients essential for female health, such as calcium, magnesium and folic acid.

Source:

Click Here

Apam Snow White

Resipi kuih ni saya perolehi drpd myresipi, dikongsikan oleh GNG 0910. Terima kasih. Rasa apam ni hampir2 sama dengan apam beras cuma bezanya, tekstur apam snow white ni lebih gebu.

Kali pertama cuba buat ikut resipi ni. Buat masa nak attend 'Sembang2 Wanita' di sini hari tu. Apam ni agak besar saiznya gara2 acuannya yg besar. Kalau nak lagi kiut, kena guna acuan yg kecil sikit kot. Ini pun beli masa balik 2 thn lepas. Sebiji bekas ni pun dah RM1.20 harganya. Tak sanggup pula nak beli banyak2. Hmm..


· APAM SNOW WHITE [GNG 0910 ]
·
· 3 cawan tepung beras
· 1 cawan tepung gandum
· 2 cawan gula pasir
· 1 packet mauripan@ibu roti
· 2 cawan nasi
· 3 cawan air


Cara-cara

1. masukkan semua bahan ke dalam mangkuk yg sederhana besar kecuali nasi dan air.

2. gaul bahan tersebut dan ketepikan sementara waktu

3. kisar/blend nasi dengan air sampai betul2 hancur

4. campurkan nasi yg telah diblend dengan bahan yg telah digaul tadi dan sebatikan adunan

5. biarkan adunan mesra selama satu jam..adunan akan mengembang selepas tu...

6. selepas satu jam, isikan adunan ke dalam acuan jeli/agar2 dan kukus dalam pengukus yang telah dipanaskan terlebih dahulu dalam 10-15minit

7. note: sapukan acuan dengan sedikit minyak sebelum mengukus supaya hasilnya mengikut bentuk acuan bila dikeluarkan.

Mana Lebih Menyihatkan..Mentega @ Marjerin?

First we were told to steer clear of the saturated fats in butter and switch to margarine. Then we discover the dangers of trans-saturated fats in margarine, resulting in many of us switching back to good old butter. So which one really is better for us?

Butter
Many people prefer the taste of butter over margarine and are drawn to the idea that it is a more natural product. However, it is high in saturated fat. Saturated fat not only raises total cholesterol but it also significantly increases the LDL (bad) cholesterol – the type that clogs the arteries and can lead to heart disease. Healthy eating guidelines advise that we should consume no more than 10% of total calories as saturated fat.

Margarine
Margarines usually contain fewer saturated fats than butter as they are predominantly made from plant rather than animal derived oils. However, plant oils tend to be liquid at room temperature. Therefore, in order to make them more solid and spreadable, manufacturers have traditionally used a process called hydrogenation. During this process trans fats may be formed - a type of fat known to be even more harmful to health than saturated fat as they raise LDL (bad) cholesterol and reduce HDL (good) cholesterol.

Increased awareness of the harmful effects of hydrogenated fats has resulted in a questioning of the real health benefits of margarine. However, the Food Standards Agency still recommends margarine as the healthier option. This is partly because changes in processing techniques have greatly reduced the amount of trans fatty acids likely to be found in most margarines, but also because margarines are generally much lower in saturated fat than butter. They are also a good source of heart friendly monounsaturated and polyunsaturated fats.

Monounsaturated fats are particularly effective at helping to protect against heart disease as they not only reduce LDL (bad) cholesterol, but also increase HDL (good) cholesterol. Polyunsaturated fats are a good source of immune strengthening omega 3 and omega 6 essential fatty acids and will also help to lower LDL cholesterol.

So on the whole, margarine really does seem to be the healthier choice but the different types do vary a great deal between them so here’s our 4-step guide to choosing a healthy option.

1. Choose a spread that has a low total fat content. Ideally, look for a spread that has less than 55g of fat per 100g.

2. Look for a low saturated fat content.
Choose a spread that has less than 10g per 100 grams.

3. Look for a low trans fatty acid content. Manufacturers don’t legally have to declare this on the label but most do.
Choose a spread that has 0.5 grams or less per 100 grams.

4. Go for a spread made from olive, rapeseed or groundnut oil as these are likely to have the highest monounsaturated fat content.

A word on cholesterol-lowering spreads
Many of the cholesterol-lowering spreads contain stanols and sterols. These are ingredients derived from plants that can actually reduce the amount of cholesterol that the body absorbs. These spreads can be effective at lowering cholesterol, but they should not be used as part of a healthy, balanced diet and not as a substitute for other, well established ways of reducing the risk of heart disease, such as increasing the consumption of fruit and vegetables, giving up smoking, eating less saturated fat and taking more exercise.

Source:

http://uk.lifestyle.yahoo.com/food-drink/butter-or-margarine-which-is-better-for-you-blog-8-rachael-anne-hill.html

Mascarpone Cheese

Mascarpone cheese is an Italian cheese made from milk which has been amended with cream, so that it has a very high butterfat content. The resulting cheese is very rich, creamy, and spreadable; the precise texture varies from very soft, like crème fraîche, to more stiff, like butter, depending on how it is handled during the cheesemaking process. This cheese is native to the Lombardy region of Italy, where it is used in both desserts and savory foods.

Many markets carry mascarpone cheese, typically in small tubs in the refrigerated section. It is also possible to make this cheese at home. Whether you buy or make mascarpone, be aware that the cheese has a very short shelf life; it should ideally be used within a few days, or it can go bad.

Food historians believe that some version of mascarpone cheese has been made in Lombardy since around the 16th century. Most famously, the cheese is used in tirimisu, a layered dish with mascarpone cheese, ladyfingers, espresso, brandy, and chocolate. It also appears in zabaglione, a rich Italian custard. Mascarpone can also be used to make frostings and to thicken puddings and creams for desserts, and it is popular as a standalone dessert, served with fresh fruit and sometimes a light syrup.

If you want to make mascarpone at home, you will need a quart of minimally processed cream and a tablespoon of vinegar or lemon juice. You also need cheesecloth, a strainer, a double boiler, and a reliable thermometer. If you do not have a double boiler, you can make one by positioning a metal or heat-proof glass bowl over a saucepan filled with water.

Start by pouring the cream into your double boiler and heating it slowly. When the cream reaches a temperature of 190 degrees Fahrenheit (88 degrees Celsius), add the tablespoon of vinegar or lemon juice and stir. Curds will start to form immediately in the cream as it reacts to the acid. Once curds form, cover the pan, remove it from the heat, and allow it to stand for 10 minutes before lining a strainer with the cheesecloth and pouring the curdled cream through it.

Source from:

http://www.wisegeek.com/what-is-mascarpone-cheese.htm

Lemony Cheese Cake with Blueberry Filling

Terima kasih kepada puan FADHILAH ALI [kak del] kerana sudi berkongsi resipi cheese cake yang sangat sedap ni.


Lemony Cheesecake with Blueberry Filling (credit to K.Khamsah Dundee)


Base:

Setengah pack biskut marie/digestive dihancurkan
1 1/2 sudu mentega/butter yang dicairkan

(gaulkan dan lenyekkan pada loyang, dan masukkan dlm peti)


Filling:
1 bekas blueberry sedikit
jus lemon
satu sudu besar gula

(masak sehingga hancur dan membentuk jem)


Pukul:
2 mascarporne cheese (dlm tub) 250g setiap satu
1 tin light condensed milk 405g
2 biji lemon (perahkan jus dan parutkan kulitnya)

- pukul mascaporne cheese dgn tgn sehingga lembut, masukkan susu dan pukul sehingga sebati. akhir sekali gaulkan dgn jus dan kulit lemon

- Bahagikan adunan sama banyak. Ratakan lapisan pertama dengan sedikit lekukan untuk mengisi blueberry filling. Pastikan blueberry tidak meleleh di tepi. Seal cheesecake dengan lebihan adunan dengan rapi. Biarkan sejuk dlm peti ais sebelum sedia dihidangkan.


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Nota tambahan:


Ok dah resepi tu....cuma nk tambah sikit...(oleh tuan resepi: Kak Khamsah)

1. base, 1/2 pack tu +/- 200g, nanti ada orng beli pack besar, banyak la pulak.


2. Filling, blueberry +/- 200g. The best sugar to use is icing sugar, tapi granulated pun ok. Jgn sesekali letak air, berkurun la tunggu kering, kalau tak cukup kering, kejadian banjir akan berlaku. Filling MESTI sejuk sebelum letak atas cheese, kalau tak, kejadian banjir akan berlaku jugak..

3. Campuran cheese dan susu, pukul dengan whisker sehingga smooth dan agak cair. Bila letak lemon, ia akan jadi pekat (melekat pada whisker). Kalau pekat tu maknanya jadi la. Kadang-kadang bila letak lemon dia tak jadi pekat. Salah satu sebabnya adalah tak cukup acid (lemon) utk bertindakbalas dengan lemak (cheese). Kadang-kadang lemon tu tak cukup tua, so jus tak cukup masam. Boleh tambah sebiji lagi jus lemon. Sekiranya campuran tak cukup pekat, kejadian banjir juga boleh berlaku walaupun cake disejukkan semalaman.

4. Ada org tanya, boleh ke ganti mascapone kepada cream cheese...untuk mendapatkan hasil yang memuaskan, saya tak galakkan guna cream cheese kerana different properties. Kalau guna juga, banjir besar akan berlaku sebab cream cheese tidak akan mengeras walaupun disejukkan (sebab cream cheese is a very stable cheese, bakar pun tak cair). Biasanya kalau nak juga guna cream cheese (mungkin susah dapat mascapone), kena masukkan sedikit gelatin utk membantu proses pemgerasan, tapi tak boleh guna agar-agar sebabb nanti keras sangat la pulak dan kita tak akan dapat texture yang soft and creamier....

lemon beli 2 biji je..harga sebiji 35 pence.

inilah mascarpone cheese jenama TESCO..harga dlm gbp 1.45 satu tub. dulu harga dia xsampai 1 pound pun..

rupa blueberry yg sy masak pakai gula putih biasa, gula aising xde..blueberry ni sy beli sekotak je..harga gbp 1.99, kalau beli 2 kotak, gbp 3.

mascarpone cheese sedang dipukul..

rupa mascarpone cheese yg tlh dicampur susu pekat..

mascarpone cheese setelah dicampur jus lemon 2 biji..tekstur berubah jadi pekat.

sebelum diletak dlm peti sejuk..tiba2 sy xikut arahan cikgu..sy terlupa buat lekukan di tengah lapisan cheese utk isi blueberry filling..sy pegi tebar je filling tu, siap sampai tepi..errr, kena minta ampun ngan tuan punye resipi ni..hik3

sebab tu jika dilihat dari sisi, nmpk blueberry jadi layer..kena tukar nama blueberry layered cheese cake kot..haa3.

dipotong buat pertama kalinya...

hasilnya sangat nyaman...cubalah...

Coca-Cola's 'secret ingredient revealed'

An American radio station has allegedly unveiled the recipe for one of Coca-Cola's key secret ingredients.…

Often duplicated but never replicated, the Coca-Cola recipe has been a well-kept secret for years.

Created by medicinal pharmacist John Pemberton in 1886, the exact measures of each ingredient that make up the world-famous soft drink have been closely guarded - until now.

American public radio show Thisamericanlife.org claims to have uncovered a list of ingredients and their exact quantities to mix the perfect Coca-Cola drink.

A photo from the 8th February 1979 editorion of American daily newspaper, The Atlanta Journal-Constitution, shows a person holding open a book with a recipe, which is allegedly an exact copy of Pemberton’s.

The recipe is said to contain the precise amount of all the different oils needed to create Merchandise 7X, Coca-Cola’s secret ingredient.

Even though Merchandise 7X makes up only one percent of the drink’s formula, the key ingredient is believed to give one of the world’s most popular soft drink its unique taste.

The official recipe is allegedly guarded 24-hours a day in a vault in Atlanta, Georgia.

Here is the ‘secret recipe’:

• Fluid extract of Coca 3 drams USP
• Citric acid 3 oz
• Caffeine 1oz
• Sugar 30 (it is unclear from the markings what quantity is required)
• Water 2.5 gal
• Lime juice 2 pints 1 qrt
• Vanilla 1oz
• Caramel 1.5oz or more to colour
• 7X flavour (use 2oz of flavour to 5 gals syrup):
• Alcohol 8oz
• Orange oil 20 drops
• Lemon oil 30 drops
• Nutmeg oil 10 drops
• Coriander 5 drops
• Neroli 10 drops
• Cinnamon 10 drops

Source :
http://uk.lifestyle.yahoo.com

Boston Blackcurrant Cheese Cake

Hari tu try buat cheese cake ni..Boston Cheese Cake. Resipi saya dapat dari MyResipi. Bagi yang ingin cuba, saya sarankan ikutlah resipi asal ini ye. Saya ada buat perubahan sikit tapi, hanya pada caranya saja..masih mengekalkan bahan2 ramuannya. Terima kasih tak terhingga kepada Cik Delila atas resipi cheese cake yg sangat sedap! Memang Voilla!!


Resipi : Delila { my resipi }


* BAHAN BASE

* 200 g biskut marie (hancurkan)
* 30 g gula perang
* 15 g serbuk koko
* 100 g mentega cair


* BAHAN KEK KEJU

* 500 g krim keju (A)
* 50 g gula (A)
* 50 g mentega (A)
* 50 g tepung gandum (B)
* 1 biji telur gred A (C)
* 3 biji kuning telur gred A (C)
* 150 g yogurt (plain) (D)
* 3 biji putih telur gred A (E)
* 70 g gula (E)
* 1/2 sudu teh garam (E)


* BAHAN HIASAN

* Krim mentega secukupnya


Cara-cara

BASE

1. Campurkan semua bahan base hingga sebati dan simpan dalam peti sejuk hingga keras.

2. Keluarkan dari peti sejuk dan masukkan ke dalam loyang 8 inci. Tekan hingga mampat. Masukkan kedalam peti sejuk kembali.


KEK KEJU

1. Masukkan A ke dalam mixer dan putar hingga lembut dan gebu.Masukkan B dan kaup balikkkan. Masukkan C dan putar perlahan-lahan hingga sebati. Masukkan D dan kacau sebati.

2. Pukul telur (E) hingga kembang dan masukkan semua bahan E dan pukul hingga pekat. Tuangkan adunan ini ke dalam adunan ABCD tadi. Kacau sebati.

3. Masukkan ke dalam loyang 8 inci dan bakar selama 60 minit dgn suhu 160 darjah C. Sejukkan dan keluarkan dari loyang.

4. Keluarkan base dari peti sejuk. Tanggalkan dari loyang. Sapu krim mentega di atasnya. Kemudian letakkan pula kek keju diatasnya. Hiaslah mengikut citarasa anda.

*******************

Jika ikut resipi asal, tuan punya resipi ni asingkan dulu base dan cheese cake nya, lepas tu baru cantumkan base & cheese cake beralaskan krim mentega..tapi, saya tak buat macam tu..takut tak menjadi..rugi weh beli soft cheese tiba2 kek tertonggeng..

Makanya, saya pun bakarlah kek ni dengan cara biasa saja..tak jugak guna teknik waterbath..sebab masa tu aluminium foil xde dlm stok..xleh nak balut springform baking tin..sebab tu bahagian atas kek ni kecoklatan sikit kaler dia. Disebabkan itulah, saya telah memandai2 meletakkan topping blackcurrant glazing untuk kasi cantik..setelah itu, saya namakan kek saya ini;



BOSTON BLACKCURRANT CHEESE CAKE

My Boston Blackcurrant Cheese Cake.