So you want to start racing dirt bikes?
Who can blame you; dirt bike racing is an increasingly popular choice for many thrill seekers. It’s true that in the wrong hands racing dirt bikes can be incredibly dangerous but with a little care and attention and some experience there is no reason why you can’t have the adrenalin fuelled excitement while considerably minimising the risks many people associate with the sport.
Racing dirt bikes is a popular pastime with people of all age, many grandfathers and grandchildren take part in regular races and the younger you start the better you will be. Many professional bike racers started with dirt bike racing and they usually started at the age of 4 or 5. While you may consider this to be far too young, there is no reason you can’t get your children into practise when they hit their teenage years and are a good age to be trying out a mini dirt bike.
Things to consider if you want to try racing dirt bikes.
The first thing you need to consider is your safety. When buying your bike and equipment make sure that you make safety of the most paramount importance. If you don’t ride safe you won’t ride long. Even second hand bikes can be purchased in a ready to ride condition and you should make sure that all parts are in very good working order before you start racing. If you have no or little knowledge of racing dirt bikes then you should get a professional to look at your bike for you and make the necessary repairs or replacements.
Now, watch others when they are racing dirt bikes so you get a feel for how it’s done. If you’ve never ridden before this will give you a very good idea of whether you really want to give it a go and whether it is something you think you will be good at.
Will I be getting big air when I start racing dirt bikes.
When you start racing dirt bikes it is highly unlikely you will get more than a foot or two off the ground when you hit a jump, and this is a good thing. Experience is crucial before you even consider escalating 10 feet into the air. If you don’t know what you are doing and you don’t have the experience of this then you will probably land it badly and get yourself hurt. Start small and build big.
Sunday, October 3, 2010
A Basic Overview of Kayaks and Kayaking
Kayaking is growing in popularity. It is a sport with a lot of variations, which are covered below in this article.
A Basic Overview of Kayaks and Kayaking
At its core, kayaking is simply a method of propelling oneself through a body of water by using ones own power. A paddle is used to do this with the paddle usually having two curved portions on each side to allow for a back and forth action unlike canoeing. This definition, however, fails in many ways since there are extremely different types of kayaking. Let’s take a look.
Kayak roughly means hunting boat. It has been used throughout history by people living on shores to pursue food in the ocean. The indigenous people in the Arctic are believed to have been the first kayakers using wood frames covered by animal skins. In modern times, kayaking refers to a much broader scope of activities. That being said, the basic boat remains the same.
Kayaks are long, thin and usually one person boats. They come in different forms and styles, which are primarily adapted to a particular style of kayaking. Sea kayaks are very long and thin, which helps them glide easily through the water. Kayaks designed for running challenging river rapids, on the other hand, are short to facilitate maneuverability and the opportunity to roll to upright oneself after being flipped upside down.
While almost all kayaks are designed to have the person sit down in them, a certain class allows the person to site on a flat indention on the top of the kayak. Obviously, this type of kayaking is typically done on smooth surfaces such as lakes.
As these designs seem to suggest, kayaking comes in a lot of forms. Some people love to take them out on a cruise around a bay in Alaska or any ocean areas. Other kayaking enthusiasts prefer to shoot the rapids of extreme rivers and will travel all over the world to do so.
Kayaking is a huge adrenaline rush or a relaxing way to see sites up close and personal. You just have to make your choice, get out there and go.
A Basic Overview of Kayaks and Kayaking
At its core, kayaking is simply a method of propelling oneself through a body of water by using ones own power. A paddle is used to do this with the paddle usually having two curved portions on each side to allow for a back and forth action unlike canoeing. This definition, however, fails in many ways since there are extremely different types of kayaking. Let’s take a look.
Kayak roughly means hunting boat. It has been used throughout history by people living on shores to pursue food in the ocean. The indigenous people in the Arctic are believed to have been the first kayakers using wood frames covered by animal skins. In modern times, kayaking refers to a much broader scope of activities. That being said, the basic boat remains the same.
Kayaks are long, thin and usually one person boats. They come in different forms and styles, which are primarily adapted to a particular style of kayaking. Sea kayaks are very long and thin, which helps them glide easily through the water. Kayaks designed for running challenging river rapids, on the other hand, are short to facilitate maneuverability and the opportunity to roll to upright oneself after being flipped upside down.
While almost all kayaks are designed to have the person sit down in them, a certain class allows the person to site on a flat indention on the top of the kayak. Obviously, this type of kayaking is typically done on smooth surfaces such as lakes.
As these designs seem to suggest, kayaking comes in a lot of forms. Some people love to take them out on a cruise around a bay in Alaska or any ocean areas. Other kayaking enthusiasts prefer to shoot the rapids of extreme rivers and will travel all over the world to do so.
Kayaking is a huge adrenaline rush or a relaxing way to see sites up close and personal. You just have to make your choice, get out there and go.
Saturday, October 2, 2010
A Healthy Breakfast: Not An Impossible Mission
It’s a trite but true refrain that breakfast is the most important meal of the day. For most of us, it’s been about 12 hours since our last meal and our bodies need a good refueling. Yet, statistics show that as many at 50% of us don’t eat breakfast.
We’re too busy. We don’t like breakfast foods. We’re not hungry. We’re trying to lose weight.
Sad to say, none of those reasons are valid. There are many healthy breakfasts that can either be bought or made that are fast and even portable. There’s no law that says you have to eat breakfast foods for breakfast. You legitimately might not feel hungry in the morning, particularly if you aren’t accustomed to eating breakfast. But you should eat something, even if you make a fairly light choice, like fruit and yogurt. Trying to lose weight is the worst excuse of all. Study after study shows that people who skip breakfast end up eating more the rest of the day than people who eat a solid breakfast every morning.
So how do you get the magical mix of the right nutrients that will give you energy and send you healthfully into your day?
It’s not that hard, really. Spend a little bit of time thinking about what you like and then plan some healthy breakfasts. Here are some ideas to get you started:
* If you need something portable, the ever-popular smoothie is a good choice. Be careful when you purchase a smoothie at a shop, however, as some can have as many as 600 calories. You can purchase a good blender or smoothie maker to have at home and whip up your own smoothie in less time than it takes to stop at a smoothie store, and you’ll know exactly what’s in it.
* For an even faster breakfast, try making some breakfast burritos and keeping them in the freezer. You can use regular or whole-wheat tortillas, scrambled eggs (either whole, all whites, a mix, or an egg product), some veggies like peppers and onions, and soy sausage. These freeze beautifully. Pull one out, and while you’re pouring your coffee, it can be heating in the microwave. Add a banana or apple for on-the-go dining.
* Cereal is a fine breakfast, as long as it’s not the only thing you eat. Consider adding some banana or blueberries on top, or fixing it with soy milk for a healthy dairy addition. Otherwise, stick to skim milk.
* If you don’t like breakfast, consider making a peanut butter and jelly sandwich on wheat bread. Grab a banana on the way out the door. Have some leftover vegetarian pizza from dinner? That’s a fine breakfast, though you will want to add a glass of milk or some fruit to round it out.
* Trying to lose weight? Breakfast might be the easiest meal to fill up without using a lot of calories or fat. Have oatmeal with soy milk, or a high-fiber cold cereal. Consider a homemade version of a fast-food sandwich. You can fry up an egg, add a slice of Canadian bacon and put the two into a toasted English muffin for a 200-calorie, filling breakfast.
We’re too busy. We don’t like breakfast foods. We’re not hungry. We’re trying to lose weight.
Sad to say, none of those reasons are valid. There are many healthy breakfasts that can either be bought or made that are fast and even portable. There’s no law that says you have to eat breakfast foods for breakfast. You legitimately might not feel hungry in the morning, particularly if you aren’t accustomed to eating breakfast. But you should eat something, even if you make a fairly light choice, like fruit and yogurt. Trying to lose weight is the worst excuse of all. Study after study shows that people who skip breakfast end up eating more the rest of the day than people who eat a solid breakfast every morning.
So how do you get the magical mix of the right nutrients that will give you energy and send you healthfully into your day?
It’s not that hard, really. Spend a little bit of time thinking about what you like and then plan some healthy breakfasts. Here are some ideas to get you started:
* If you need something portable, the ever-popular smoothie is a good choice. Be careful when you purchase a smoothie at a shop, however, as some can have as many as 600 calories. You can purchase a good blender or smoothie maker to have at home and whip up your own smoothie in less time than it takes to stop at a smoothie store, and you’ll know exactly what’s in it.
* For an even faster breakfast, try making some breakfast burritos and keeping them in the freezer. You can use regular or whole-wheat tortillas, scrambled eggs (either whole, all whites, a mix, or an egg product), some veggies like peppers and onions, and soy sausage. These freeze beautifully. Pull one out, and while you’re pouring your coffee, it can be heating in the microwave. Add a banana or apple for on-the-go dining.
* Cereal is a fine breakfast, as long as it’s not the only thing you eat. Consider adding some banana or blueberries on top, or fixing it with soy milk for a healthy dairy addition. Otherwise, stick to skim milk.
* If you don’t like breakfast, consider making a peanut butter and jelly sandwich on wheat bread. Grab a banana on the way out the door. Have some leftover vegetarian pizza from dinner? That’s a fine breakfast, though you will want to add a glass of milk or some fruit to round it out.
* Trying to lose weight? Breakfast might be the easiest meal to fill up without using a lot of calories or fat. Have oatmeal with soy milk, or a high-fiber cold cereal. Consider a homemade version of a fast-food sandwich. You can fry up an egg, add a slice of Canadian bacon and put the two into a toasted English muffin for a 200-calorie, filling breakfast.
A Guide To World Class Cuisine on the Web
As a self-declared gourmet from the womb, I'm always going out and trying the latest restaurants and culinary creations wherever I find myself. But sometimes, its nice to have a night in and be the one making the meals, rather than just eating them. Because I'm not the type to stick to a one-pan-easy-casserole-type-of-concoction, nor am I adept enough to combine flavors like the experts in my favorite restaurants, I turn to food sites for help with all my culinary questions.
If you're like me, and can't always follow a recipe without visual instructions, check out www.Gourmandia.com. The site includes not only written instructions, but also videos of chefs preparing the recipes. Recipes are divided into categories of the most popular videos, as well as by restaurants, which are predominantly French or French-inspired, as well as healthy recipes. You can also search by chef and see their Michelin ratings, which is fun as they are all European. Also take advantage of the site's special touches, like napkin-folding instructions as well as a store where you can purchase a selection of quality gourmet goods.
If you're not in the mood for French but feel like trying out a new recipe, and can't decide whether to go exotic or traditional; direct your browser to www.ifood.tv, where you can watch people who love to cook make recipes in their home kitchens. You can watch your dish being made and then print the recipe for your own time spent in the kitchen. If you're really inspired, you can join iFood.tv and share some of your own recipes with the cooking world.
At www.VideoRecipesOnline.com, you can find video instructions on cooking meals that are quick and easy. Each video demonstration gives instructions on how to turn packaged food -products and flavorings into a whole meal. This site is good for families with little time to cook, but who want to make home-cooked meals. However, if you're into making elaborate meals from scratch, you can skip it.
Have you noticed how popular the Food Network has become in the last few years? The chefs are just as celebrated as their famous clientèle! If you are a fan of the famous foodies, watch your favorite Food Network stars make the recipes you forgot to TiVo anytime you want at www.FoodNetwork.com. You can search videos by popular chefs or by recipe categories and make yummy noises right along with Rachel or Giada.
One of my favorite sites, and the one I probably use the most can be found at http://AllRecipes.com. I like allrecipes.com because it really does seem to have every recipe imaginable. Not only does the site include recipes, it also has instructional videos on those tricky techniques real chefs seem to perform with such ease; like pitting an avocado or cutting and serving cake without all the layers falling apart. The range of recipes and levels of expertise are also extensive, so no matter what you're cooking up, allrecipes.com can probably help you out.
These sites are easy to navigate and can provide a lot of help for those who like to eat and want to try making fabulous food for themselves.
If you're like me, and can't always follow a recipe without visual instructions, check out www.Gourmandia.com. The site includes not only written instructions, but also videos of chefs preparing the recipes. Recipes are divided into categories of the most popular videos, as well as by restaurants, which are predominantly French or French-inspired, as well as healthy recipes. You can also search by chef and see their Michelin ratings, which is fun as they are all European. Also take advantage of the site's special touches, like napkin-folding instructions as well as a store where you can purchase a selection of quality gourmet goods.
If you're not in the mood for French but feel like trying out a new recipe, and can't decide whether to go exotic or traditional; direct your browser to www.ifood.tv, where you can watch people who love to cook make recipes in their home kitchens. You can watch your dish being made and then print the recipe for your own time spent in the kitchen. If you're really inspired, you can join iFood.tv and share some of your own recipes with the cooking world.
At www.VideoRecipesOnline.com, you can find video instructions on cooking meals that are quick and easy. Each video demonstration gives instructions on how to turn packaged food -products and flavorings into a whole meal. This site is good for families with little time to cook, but who want to make home-cooked meals. However, if you're into making elaborate meals from scratch, you can skip it.
Have you noticed how popular the Food Network has become in the last few years? The chefs are just as celebrated as their famous clientèle! If you are a fan of the famous foodies, watch your favorite Food Network stars make the recipes you forgot to TiVo anytime you want at www.FoodNetwork.com. You can search videos by popular chefs or by recipe categories and make yummy noises right along with Rachel or Giada.
One of my favorite sites, and the one I probably use the most can be found at http://AllRecipes.com. I like allrecipes.com because it really does seem to have every recipe imaginable. Not only does the site include recipes, it also has instructional videos on those tricky techniques real chefs seem to perform with such ease; like pitting an avocado or cutting and serving cake without all the layers falling apart. The range of recipes and levels of expertise are also extensive, so no matter what you're cooking up, allrecipes.com can probably help you out.
These sites are easy to navigate and can provide a lot of help for those who like to eat and want to try making fabulous food for themselves.
A Cook's Guide to Quick Meals and Desserts
With cooking, creativity can be just as important as the ingredients. With our busy lives, we can all get in a rut sometimes when it comes to cooking. We want simple and quick meals that we've cooked hundreds of times - no surprises! We want our children to try new, healthier foods but aren't willing to be creative and try out some new recipes.
If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.
Buy an Easy Cooking Cookbook
This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.
Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.
Spice It Up
After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.
Create Menus in Advance
Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.
Prepare Mixes and Simple Foods in Advance
If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.
Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.
Mix Old with the New Just to be Safe
When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!
With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.
If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.
Buy an Easy Cooking Cookbook
This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.
Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.
Spice It Up
After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.
Create Menus in Advance
Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.
Prepare Mixes and Simple Foods in Advance
If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.
Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.
Mix Old with the New Just to be Safe
When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!
With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.
Amuse-Bouche - Find Out About This Hot Trend In Entertaining
Amuse-bouche is becoming the hottest trend in foods and entertaining. If you enjoy offering your guests interesting fare that always gets raves you should consider learning about the seduction of amuse-bouche.
WHAT IS AMUSE-BOUCHE?
The word amuse-bouche is a french expression, literally translated "mouth-amuser". And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.
Amuse-bouche is different from your typical hors d'oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the 'flavor' of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.
WHAT CAN I MAKE FOR AMUSE-BOUCHE?
Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.
The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.
The key to a good amuse-bouche is quality ingredients. Whether you're offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.
PRESENTATION
Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.
If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.
You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.
There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures of flavor and entertaining and create your own unique 'mouth-amusers' for your guests.
WHAT IS AMUSE-BOUCHE?
The word amuse-bouche is a french expression, literally translated "mouth-amuser". And no wonder - amuse-bouche are snappy, single bite creations which combine intense taste sensations in an artistic form.
Amuse-bouche is different from your typical hors d'oeuvres. It is most often offered when guests are seated at the table. Amuse-bouche not only offers guests something to taste while waiting for the dinner, but also sets the 'flavor' of the evening. The amuse-bouche should compliment the dinner as well as give guests a sample of the quality of the meal to come.
WHAT CAN I MAKE FOR AMUSE-BOUCHE?
Amuse-bouche concentrates on flavor; often combining simple, intense flavors alongside rich, multi-faceted ones. The focus is on savoring and appreciating the full flavor of a single bite; much as you savor the intensity of a shot rather than having a full cup.
The amuse-bouche can be a combination of bite size, single ingredient bites arranged artfully on a plate or a combination of flavors offered as one serving on a Chinese spoon. You may also choose a rich, flavorful soup (such as vichyssoise) presented in a shot glass along with a spoon.
The key to a good amuse-bouche is quality ingredients. Whether you're offering simple mandarin slices alongside a savory salmon mousse or a skewered shrimp with a complex marinade, you will want to use the highest quality and most decadent ingredients you can obtain.
PRESENTATION
Second only to quality ingredients and full flavor is presentation. Amuse-bouche follows the French tradition of artistic presentation. Find amuse-bouche ideas online and take note of the visual presentation. While not complex, the resulting impression is one of style and attention to details. Garnish sparingly and preferably use a simple white plate for optimum presence.
If you are so inclined you may wish to entertain your guests with a variety of amuse-bouche at an evening gathering rather than simply a prelude to a sit down dinner.
You may also choose to compliment your amuse-bouche with a well chosen wine. Some recipes will indicate a suitable wine or you can base your selection on the dominating flavor of the amuse-bouche.
There are several fine recipe books to guide you as you begin exploring the pleasures of amuse-bouche, but let your creative spirit shine as you take inspiration from the simple pleasures of flavor and entertaining and create your own unique 'mouth-amusers' for your guests.
A Colorful Plate Year-Round
Our family is in the habit of going to a local farmers' market during the summer and fall to get farm-fresh fruits and vegetables. I admit that I have to work a bit harder during the off- season, when seasonal produce is less plentiful, to make sure that my plate is just as colorful. For overall health, eating a variety of fruits and vegetables is essential year-round.
A good starting place in your quest for color is the freezer case. Frozen melon cubes, berries, peach slices and even pineapple chunks are available year-round. Frozen spinach is one of my favorites for convenience-it is washed, cut and ready to be tossed into a soup or pasta dish. From a nutritional standpoint, it has just as much vitamin A and fiber as fresh-cooked spinach.
Next, stop in the canned fruit and vegetable aisle. "Our studies show that the nutrition value of canned fruits and vegetables is comparable to fresh and frozen varieties," notes Barbara Klein, Ph.D., professor of Food Science and Nutrition at the University of Illinois at Urbana. Dr. Klein points out that the canning process does not affect the amount of fiber in fruits and vegetables. Canned pumpkin, apricots, carrots and other orange fruits and vegetables are a rich source of vitamin A. "In fact, vitamin A levels in canned pumpkin are much higher than in fresh cooked because canned pumpkin is less watery and more concentrated," says Dr. Klein.
Finally, visit the cereal aisle. New technology for freeze-drying fruit enables cereal makers to add berries and other types of fruit to their products. A bowl of Total® with Strawberries is a great way to brighten up breakfast. Top with sliced banana, slivers of dried apricots or a medley of dried berries. Dried fruit is a concentrated form of fresh and retains healthy nutrients like fiber and potassium.
Here are a few simple ways to add color to your plate:
• Toss sliced radicchio, red onion and yellow peppers into a green salad.
• Sauté frozen spinach together with minced onion; top with pine nuts, golden raisins and a dash of balsamic vinegar.
• Simmer slices of yellow and red apples and pears with a dash of apple cider and maple syrup until soft. Top with crushed Whole Grain Total® for added flavor and crunch.
• Add frozen mixed vegetables to your favorite soup.
A good starting place in your quest for color is the freezer case. Frozen melon cubes, berries, peach slices and even pineapple chunks are available year-round. Frozen spinach is one of my favorites for convenience-it is washed, cut and ready to be tossed into a soup or pasta dish. From a nutritional standpoint, it has just as much vitamin A and fiber as fresh-cooked spinach.
Next, stop in the canned fruit and vegetable aisle. "Our studies show that the nutrition value of canned fruits and vegetables is comparable to fresh and frozen varieties," notes Barbara Klein, Ph.D., professor of Food Science and Nutrition at the University of Illinois at Urbana. Dr. Klein points out that the canning process does not affect the amount of fiber in fruits and vegetables. Canned pumpkin, apricots, carrots and other orange fruits and vegetables are a rich source of vitamin A. "In fact, vitamin A levels in canned pumpkin are much higher than in fresh cooked because canned pumpkin is less watery and more concentrated," says Dr. Klein.
Finally, visit the cereal aisle. New technology for freeze-drying fruit enables cereal makers to add berries and other types of fruit to their products. A bowl of Total® with Strawberries is a great way to brighten up breakfast. Top with sliced banana, slivers of dried apricots or a medley of dried berries. Dried fruit is a concentrated form of fresh and retains healthy nutrients like fiber and potassium.
Here are a few simple ways to add color to your plate:
• Toss sliced radicchio, red onion and yellow peppers into a green salad.
• Sauté frozen spinach together with minced onion; top with pine nuts, golden raisins and a dash of balsamic vinegar.
• Simmer slices of yellow and red apples and pears with a dash of apple cider and maple syrup until soft. Top with crushed Whole Grain Total® for added flavor and crunch.
• Add frozen mixed vegetables to your favorite soup.
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