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Always adore  anything like this

Always adore anything like this

As ordinary as breathing may seem, the intake of oxygen sustains human life at its most fundamental level. This can be seen in the very first book of the Bible in Genesis 2:7: “And the Lord God formed man of the dust of the ground and breathed into his nostrils the breath of life: and man became a living soul.” The body has an immediate, moment-by-moment need for oxygen; not water, not food … oxygen. Not surprisingly, God has supplied us with more than a few foods that promote oxygen-rich blood to nourish this vital life requirement. Here’s some helpful information on how oxygen supports the body’s health, along with six foods that build oxygen-rich blood to include in your daily diet.

Benefits of Oxygen-Rich Blood

Oxygen travels from the lungs to the bloodstream, with the bloodstream delivering oxygen to every cell of the body. In turn, each cell in the body uses oxygen to carry out a process known as cellular respiration. It’s through this process that cells generate energy. From there, the health benefits of oxygen-rich blood run the gamut, a few of which are:

  • Healthy digestion
  • Strong muscles
  • Mental clarity and ability to focus
  • Strong immune system
  • Strong heart
  • Healthy nervous system

6 Foods That Build Oxygen-Rich Blood

  1. Lemons

As one of the most oxygen-promoting foods, lemons have strong electrolyte properties, which is a good thing when it comes to helping oxygen move from the bloodstream into the cells. Each cell in the body has a membrane that’s designed to allow needed nutrients to enter the cell. Cell membranes rely on a delicate balance of minerals and nutrients to function as they should. The electrolyte properties of lemon make it easier for blood to get oxygen into the cells.

  1. Red Kidney Beans

Red kidney beans contain high levels of iron, a vital mineral that enables the blood to carry oxygen to the cells. When oxygen travels from the lungs to the bloodstream, it binds with certain key transport proteins known as hemoglobin and myoglobin. These proteins contain iron-based molecules that bind with oxygen molecules. Red kidney beans supply the bloodstream with the iron materials it needs to attract oxygen and carry it to the cells.

lentil soup decorated by parsley

  1. Lentils

Lentils contain high levels of folate (also known as vitamin B-9). The blood relies on adequate levels of folate to maintain a healthy red blood cell count. The greater the number of red cells in the bloodstream, the more oxygen the bloodstream can carry to the cells. Lentils help increase your red blood cell count.

  1. Blueberries

Rich in antioxidant materials, blueberries help clear the way for oxygen molecules to enter the body’s cells. Blueberries do this by killing off the free radical materials that disrupt cell membrane functions so oxygen can flow into cells more efficiently. Blueberries also help the body better absorb oxygen into the bloodstream.

  1. Dark, Leafy Greens

Dark, leafy greens like kale and spinach contain high levels of chlorophyll, which accounts for their dark green color. Chlorophyll shares certain key similarities with hemoglobin, the protein that carries oxygen in the bloodstream. Dark, leafy greens also contain lots of iron. Just like kidney beans, the iron helps the bloodstream better absorb oxygen from the lungs, which, in turn, helps promote oxygen circulation throughout the body.

  1. Proper Hydration

While eating oxygen-promoting foods will make a tremendous difference in your overall health, proper hydration is just as important. Whether it be water or healthy beverages like fresh juices and smoothies, proper hydration makes it easier for blood to carry oxygen and nutrients through the body. Healthy fluid levels also support the heart’s role in pumping blood throughout the body.

When the body is dehydrated, the heart has to work that much harder to circulate blood. It also means the lungs have to take in more oxygen as well. When your body is properly hydrated, you can expect to reap the full benefits of eating foods that promote oxygen-rich blood.

Healthy balanced dieting concept

Consider Adopting a Mostly Raw, Plant-Based Diet

Considering the all-encompassing role oxygen plays in maintaining the body’s health, optimal health can be achieved through a diet that includes a wide array of foods that promote oxygen-rich blood and healthy oxygen absorption. Raw plants, in particular, have an abundance of oxygen inside their cellular structures. The oxygen enters the plant body through a process known as photosynthesis, which is how plants use sunlight to manufacture food from water and carbon dioxide.

A raw, plant-based diet offers a range of health benefits along with increasing oxygen levels throughout the body. Plants contain enzymes, which are the “living” materials that separate quality foods from sub-par foods. Enzymes participate in the millions of chemical processes in the body that keep it healthy and strong. Adopting a mostly raw, plant-based diet is the best way to reap the benefits of foods that increase the body’s oxygen levels and promote ongoing health and longevity.

The post 6 of the Best Foods That Build Oxygen-Rich Blood appeared first on Health News from Hallelujah Diet.

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Anything  related to   is  important

Anything related to is important

Persimmon Galette with Mascarpone Filling

I like to keep my New Year’s Eve pretty low-key. It involves close friends, boozy beverages, and good simple comfort food. Galettes are my favorite dessert to make for simple get togethers, since they’re super quick and easy to make, don’t involve any fancy crust work or decorations, and are *really* hard to mess up (even if you’re enjoying a holiday beverage or two while you make them.) This persimmon galette may look deceptively fancy, but the mandolin does all the work here. All you have to do is lay the slices on top of a smear of mascarpone filling, fold the edges of the crust, and voila! You’ve made a fancy-looking galette that took less than 30 minutes to put together. Well done, you!

Persimmon Galette with Mascarpone FillingWhat is a persimmon and what’s the difference between a fuyu and a hachiya persimmon?

If you happen to be wondering “wtf is a persimmon?”, let me tell you all about it. So it’s basically a tender-fleshed fruit that grows on a tree, and its flavor is similar to a tomato but sweeter and without the goopy seed pulp inside. It’s like if a fruit was just composed of the wall-part of the tomato, and sweeter. There are two types of persimmons out there, and I recommend using hachiya persimmons because they are sweeter when ripe, taller, acorn-shaped and will slice a lot better on the mandolin. HOWEVER, they are very astringent if unripe, so it’s super important to let those babies get nice and soft before you cook with them. I recommend speeding up the process by putting them in a brown paper bag on the kitchen counter and letting them site at room temp for a few days. Just give them a gentle squeeze each day to see if they’ve gotten ripe. When ripe, they will be very very soft and smell fragrant when you sniff them. A fuyu persimmon is more short and squat and not quite as soft when ripe, but not as astringent when uprise.

Persimmon Galette with Mascarpone FillingWhen are persimmons in season?

Persimmons are in season October through February, so you should be able to find them at any organic market and most regular grocery stores this time of year. They’re a great substitute for raw tomatoes in any dish, since they share similar flavors and textures. A ripe hachiya persimmon is sweeter than a ripe tomato, however, so you might want to add a dash of extra salt to any savory dishes to counterbalance the sweetness (there’s nothing like that the combination of sweet and salty flavors together to really make the mouth water). I hope you guys all have a wonderful New Year’s Eve—whether that be lounging on the sofa with your pets and some wine or out dancing the night away at a party, have fun, be safe, and I can’t wait to share more good food with you in the New Year!

Persimmon Galette with Mascarpone Filling

This persimmon galette contains layers of persimmons soaked in a cinnamon syrup, with a vanilla mascarpone filling underneath, wrapped in a flakey crust. It’s beautiful, delicious, and best of all, is very fast and easy to make!

Persimmon Filling

  • 1 cup granulated sugar
  • 1 cup water
  • 1 cinnamon stick
  • 3 hachiya persimmons ((these are the long acorn-shaped ones))

Crust

  • 1 1/2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/3 cup plus 1 tablespoon butter cold and hard
  • 3 – 5 tablespoons ice water
  • 1 whole egg whisked (for egg wash)

Mascarpone Filling

  • 1/4 cup mascarpone (room temperature)
  • 2 tablespoons granulated sugar
  • 1 /2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Persimmon Filling

  1. Bring the sugar, water, and cinnamon stick to a boil in a small saucepan over medium high heat. Reduce heat to medium low and continue cooking until the sugar has dissolved, about 5 minutes, stirring once. Remove from heat and pour the syrup into a wide shallow dish.

  2. Cut the top 1/4-inch off the tops of the persimmons (aka the pat with the green stuff on it) and discard/compost the tops. Use a mandolin to slice the persimmons very thinly across the equator. As you’re working, place the sliced persimmons in the cinnamon syrup.

Crust

  1. In a large bowl, mix together the flour, sugar, salt, and nutmeg until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
  2. Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Cover and refrigerate for 30 minutes.

Mascarpone Filling

  1. In a small bowl, whisk together the mascarpone, sugar, vanilla extract, and cinnamon until smooth.

Assembly

  1. Preheat the oven to 350 degrees Fahrenheit and line a lipped baking sheet with parchment paper and set it aside.brush with egg wash sprinkle with sugar freeze for 20 minutes before baking

  2. Roll out the dough into a circle on a clean work surface until it is about 1/8-inch thick. Transfer to the parchment paper-lined pan. Use a spatula to spread the mascarpone on the center of the crust, leaving an empty 2-inch border around the edges.

  3. Take a persimmon slice out of the syrup and pat it gently on a paper towel. Starting at the edge of the mascarpone, lay the persimmon slices down in a spiral shape that eventually ends in the center of the galette.

  4. Fold the empty 2-inch border up over the filling, brushing egg wash between the touching creases of the crust to help them stay folded.

  5. Brush all of the exposed crust with the egg wash, sprinkle with granulated sugar, and freeze for 20 minutes. Bake the galette at 350 degrees Fahrenheit until the crust is golden, about 1 hour. Allow to cool for 30 minutes before slicing and serving.

Persimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone Filling Persimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone FillingPersimmon Galette with Mascarpone Filling Persimmon Galette with Mascarpone Filling

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I always adore  anything like this

I always adore anything like this

Chester’s Low-Carb Southwestern Egg Skillet is a wonderful low-carb breakfast with slightly-spicy flavors, and the idea for this recipe was sent to me by a reader! Use Breakfast Recipes for more low-carb breakfasts like this one.

Click here to PIN Chester’s Low-Carb Southwestern Egg Skillet!

Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

Happy New Year to all my faithful readers and friends! Every January I like to start out the new year with a knock-your-socks-off new recipe, and some of the most popular recipes on the site were introduced on New Year’s Day. And I’m starting off 2019 with this recipe for Chester’s Low-Carb Southwestern Egg Skillet that was adapted just a little from an idea that was sent to me by a reader!

Chester’s wife Cherie sent me an outline of the recipe created by her husband and invited me to adapt it for the blog, and I loved the idea and immediately printed out the recipe details she sent me! Chester made a one-egg dish with breakfast sausage, onion, jalapenos, eggs, salsa verde, and some cheese, and it took me a few tries with Kara to adapt it into an egg skillet to serve four, but we loved the way this turned out.

We switched out the fresh Jalapeno for a generous amount of Salsa Verde simmered with the sausage, and added a jar of roasted red peppers, but essentially the flavors here are pretty similar to the dish that Chester created! And the day we tested this recipe my friend Becky from Vintage Mixer stopped by with her five year old son and he really liked it too, so you might get some kids to eat this if they have a more adventurous palate. Cherie reports that sometimes Chester adds some pickled jalapeno so you might like that version as well.

Click to continue reading…

The post Chester’s Low-Carb Southwestern Egg Skillet appeared first on Kalyn's Kitchen.


   

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Important Post

Important Post

Business-related events can often feel stale and predictable. But that doesn’t mean they have to be. To avoid awkward speeches, bland catering, and a conventional setting, all it takes is a bit of imagination. Check out these six common corporate event types and learn how to make yours more memorable. Corporate event type #1: Internal […]

The post 6 Types of Corporate Events (and How to Make Them Fun) appeared first on Eventbrite UK Blog.

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biggest  super fan

biggest super fan

 

peppermint bark
(Another holiday recipe from the archives! I make this every year, and wanted to share again in case you are looking for more Christmas treats. xx)
************************************************
Okay. So I’m posting about peppermint and chocolate again.  But it’s Christmas, and I have a lot of holiday baking to do. And this chocolate bark was so delicious that I assumed you would want to make it, too. For instance, you might want to give this out to friends and neighbors, or bring to the office. And all those holiday parties you don’t want to miss? What a nice little something to slip into your host’s hands, along with that bottle of wine.

Or, of course, you could make it with really good intentions, then set it in your fridge, or your secret chocolate stash spot (try to find mine. You can’t.) and then nibble away at it little by little when your husband is at band practice or your little ones are supposed to be napping. You can pretend it’s a little present to yourself: a sweet chocolate gift sprinkled with peppermint and more chocolate. Merry Christmas, you.

peppermint bark

peppermint bark
adapted from Bon Appetit, December 1998
Note: make sure the middle layer (the one with the heavy cream) is really really firm before you spread the white chocolate on top – otherwise you will get dark chocolate smudges in your pristine white layer. I chopped my peppermint candy in a food processor so the pieces were very small – I find it’s easier to eat.

8 ounces (226g) bittersweet chocolate 60-70%, finely chopped
3 candy canes, coarsely crushed (or a handful of peppermint candies, crushed)
8 ounces (226g) semi-sweet chocolate, finely chopped
6 tablespoons heavy cream
¾ teaspoon peppermint extract
8 ounces (226g) good white chocolate, finely chopped

With a pencil, measure out and mark a 9- by 13-inch rectangle on a piece of parchment paper. Flip the parchment over (so the pencil marks are on the bottom), and then place the paper on a baking sheet.

Place the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water (do not allow the bottom of the bowl to touch the water). Stir occasionally until the chocolate is melted and smooth (about 110 degrees). Remove the chocolate from the heat, and then pour it onto the rectangle on the parchment. Using an offset spatula, spread the chocolate to fill in the rectangle. Chill until set, about 15 minutes.

Meanwhile, in the same bowl, combine the semi-sweet chocolate, cream, and peppermint extract. Warm over the barely simmering water again, stirring frequently, until the mixture is just melted and smooth. Cool to lukewarm, about 5 minutes.  Remove the baking sheet from the refrigerator and pour the semi-sweet chocolate mixture over the first chocolate rectangle. Using an offset spatula, spread the semi-sweet chocolate in an even layer. Chill until very cold and firm, about 40 minutes.

In a clean bowl, warm the  white chocolate over barely simmering water, until the chocolate reaches 110°F. Working quickly, pour the white chocolate over the firm semi-sweet layer, using a clean icing spatula to spread it to cover. Sprinkle with crushed peppermints. Chill just until firm, about 20 minutes.

Carefully lift the parchment from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Cut the bark crosswise into 2-inch-wide strips. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles.

Pack into an airtight container, with sheets of wax or parchment paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator.

Let stand at room temperature for 10 minutes before serving. The bark should last 2 or more weeks.

peppermint bark

The post triple chocolate peppermint bark appeared first on The Vanilla Bean Blog.

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anyone else  like  this  as much as i do

anyone else like this as much as i do

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry – Don’t call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

The next time you’re tempted to call for Asian takeout, put down you phone and make this stir fry instead.

It’s so easy, ready in 15 minutes, and layered with Asian-inspired flavors. It’s healthier than what you’d get in a restaurant, you’re in charge of the ingredients, and it will make you forget about that takeout.

What’s In The Chicken Stir Fry

I cooked the chicken in a mixture of sesame and oil olives before adding broccoli, red peppers, baby carrots, and bamboo shoots. Later I added cooked ramen noodles, green onions, and sesame seeds.

I made sure not to overcook the vegetables so they stay perfectly crisp-tender. Nobody wants to bite into a piece of mushy broccoli so less is more when it comes to cooking vegetables in a stir fry. Those crunchy veggies are the perfect contrast to the tender noodles.

After the chicken and veggies are done, add in two packages of cooked ramen noodles. Discard the seasoning packets, aka salt bombs, and cook the noodles in plain water.

To add authentic Asian flavor as well as a bit of heat, I used both soy sauce, ginger, and chili garlic sauce. I used 3 heaping tablespoons and we thought the dish has slight heat after you’ve eaten a whole serving but if you’re more sensitive to spices than we are, I would start with 1 or 2 tablespoons. You can always add more later.

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

Flexible Recipe

The great thing about stir fries are that they are very flexible based on what you have on hand and enjoy. Use them as a way to clean out the mishmash of veggies in your produce drawer.

Rather than using the vegetables I used, you can incorporate mushrooms, sugar snap peas, carrots, onions, or your favorites. Add water chestnuts rather than bamboo shoots or baby corn.

Or play around with the sauces. Swap teriyaki sauce for soy sauce or try sweet chili sauce rather than chili garlic sauce.

The beauty is that all the ingredients are readily available in any grocery store and many of them you probably already have in your produce drawer just waiting to be used.

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

Favorite Stir Fry Recipes:

  • Easy Asian Recipes – A collection of 50+ Asian recipes that are fast, easy, and the whole family will enjoy!
  • Chicken Stir Fry with Noodles – Skip takeout and make this EASY stir fry that’s ready in 15 minutes! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!
  • Easy Sweet and Sour Asian Noodles – So much flavor in these easy noodles that are ready in 30 minutes! Plenty of vegetables add great crunch! You won’t miss takeout when homemade tastes way better and is healthier!
  • Skinny Broccoli and Mixed Vegetable Stir Fry – Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you’ll save!
  • Thai Coconut Chicken Stir Fry – Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible! Layers of flavor, easy, ready in 20 minutes and healthy!

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry – Don’t call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

Did you make this recipe?

Ingredients:

  • two 3-ounce packages chicken-flavored ramen, discard seasoning packets
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 3 to 4 cups broccoli florets
  • 1 large red bell pepper, seeded and diced small
  • one 14.5-ounce can baby corn, drained and halved if necessary
  • one 8-ounce can bamboo shoots, drained
  • 2 tablespoons soy sauce, plus more if desired
  • 2 tablespoons rice vinegar
  • 1 to 3 tablespoons chili garlic sauce, or to taste
  • 1 to 2 teaspoons ground ginger
  • 3 to 4 green onions, trimmed and sliced into thin rounds
  • sesame seeds, optional for garnishing
  • salt and pepper, optional and to taste

Directions:

  1. Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.
  2. To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.
  3. Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.
  4. Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.
  5. Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately. Stir fry is best fresh but will keep airtight in the fridge for up to 5 days.

Only Eats

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“two 3-ounce packages chicken-flavored ramen, discard seasoning packets”,
“2 tablespoons sesame oil”,
“2 tablespoons olive oil”,
“1 pound boneless skinless chicken breast, diced into bite-sized pieces”,
“3 to 4 cups broccoli florets”,
“1 large red bell pepper, seeded and diced small”,
“one 14.5-ounce can baby corn, drained and halved if necessary”,
“one 8-ounce can bamboo shoots, drained”,
“2 tablespoons soy sauce, plus more if desired”,
“2 tablespoons rice vinegar”,
“1 to 3 tablespoons chili garlic sauce, or to taste”,
“1 to 2 teaspoons ground ginger”,
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“Cook noodles according to package directions, drain, and set aside. While noodles are cooking, move on to the next step.To a very large skillet or wok, add the oils, chicken, and cook over medium high-heat for about 4 minutes, or until chicken is nearly cooked through; flip intermittently to ensure even cooking.Add the broccoli, bell peppers, baby corn, bamboo shoots, cover, and allow vegetables to steam for about 3 to 4 minutes, or until just becoming crisp-tender.Add the noodles to the skillet, and add the soy sauce, rice vinegar, chili garlic sauce, ginger, and stir to combine to incorporate the noodles and vegetables. Cook for about 1 to 2 minutes.Evenly sprinkle with the green onions, optional sesame seeds, taste and decide if you need to add salt and pepper or more soy sauce, and serve immediately. Stir fry is best fresh but will keep airtight in the fridge for up to 5 days.” ]
}

The post 15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry appeared first on Averie Cooks.

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