Chic-Shuk Secrets

Many of us do not take it too seriously if we don`t give the restrooms a visit at least once a day! It is very significant since our body should get ride of its dirt every day in order to prevent unnecessary gas problems, stomach ache, flatulence, the risk of hemorrhoids and many other health problems!

I was recommended by a nutritionist to mix half a glass of room temperature water with a half lemon freshly sqeezed juice and one spoon of olive oil then drink it on an empty stomach, first thing in the morning. This healthy “system cleanser”, as I call it, works like magic! so simple and so natural- try it yourself and you`d see how lighter and more comfortable you feel everyday, once you start drinking this healing mixture!    

All peppers are rich in vitamins A, C, and K, but Red Peppers are simply bursting with them plus considered to be a great source of Vitamin B6. This very nutritious vegetable and the antioxidants it contain help preventing cell damage, cancer, and diseases related to aging. Further more, Red Pepper support the immune function, can reduce inflammation like that found in arthritis and asthma, promotes proper blood clotting and strengthens bones.

With all of these great health benefits and nutrition values, I love cooking this Moroccan-style healthy veggie meal since satisfy as steak and tasteful as a gourmet dish:  With 302 calories, 9 grams of protein,  8 grams of fat and 4 grams of fibre per serving, you cannot go wrong with this MUST TRY RECIPE !!!

Couscous-Stuffed Red Pepper W/Yogurt:

Ingrediants:

85 grams of whole wheat Couscous
2 tbsp Raisins
50 ml hot vegetable stock
1 tsp clear honey
1 large lemon- squeez for juice
2 garlic cloves
small bunch flat-leaf parsley
150 ml tub non-fat natural yogurt
2 tomatoes , roughly chopped
2 red peppers , halved, cores removed
1 tbsp olive oil

How to make:

• Pre-heat oven to 400* degrees.

• Place couscous and raisins in a heatproof bowl. Stir stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.

• Place the lemon zest, garlic and parsley in a mini food processor and whizz until everything is well chopped.

• Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.

• Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until peppers are tender.

• Serve with the yogurt and a simple green salad on the side, and- ENJOY!!! 

 My top list of  Antioxidants-Rich Foods Healthy Choice:

1) Berries (Especially Blueberries)

Berries

2) Artichoke: 

Artichoke

3) Corn:

Corn

4) Broad Green Beans

5) Almonds:

Almonds

6) Apricot:

Apricot

7) Broccoli:

Broccoli

8) Lemon:

9) Dated:

Dated

10) Chiles:

Chiles

11) Garlic:

Garlic

12) Grapes:

13) Mango:

Mango

14) Squash:

Squash

15) Peppers (Especially Red Ones):

Peppers

16) Spinach:

Spinach

17) Carrots:

Carrots

18) Tomatoes:

Tomatoes

19) Green Tea:

Green Tea

20) Pineapple:

Pineapple

21) Red Beets:

Red Beets

22) Pinto Beans:

Pinto Beans

23) Pomegranates:

Pomegranates

24) Sweet Potatoes:

Sweet Potatoes

25) Whole Grain Brown Rice:

Brown Rice

26) Raw Nuts & Seeds

Raw Nuts & Seeds

27) Olive Oil:

Olive Oil

28) Red Wine:

Red Wine

29) Dark Chocolate:

Dark Chocolate

 30) Coffee:

Cup Of Coffee

Ever since I was a little girl, I remember my grandmother used to say: ”Olive oil is the best”. I never knew exactly why at that time, however became aware of its benefits later on. I used to add olive oil to everything, even when I deep fried food. Then one day, I read in a cooking magazine that deep frying using olive oil can be not less then- health risky. Many recipes call for cooking and salad oils, however selecting the best kind for various uses can confuse even seasoned cooks. 

In this post, I will explain how to choose the best oil for each purpose, keeping in mind flavor, health benefits, and cooking secrets.

A little about OILS :

Oils are mostly liquid at room temperature. They come from plants such as seeds like Grape or Sun-flower, fruits like Olives, nuts like Peanuts and legumes like Soybeans. Oils are %100 percent fat, however their fat is made up of various pro-portions of few fatty acids:

• The “GOOD” Fats: Poly-unsaturated and Mono-unsaturated. Those can help improve blood cholesterol profiles, ease arterial inflammation and stabilize heart rhythms, which result in a healthier cardiovascular system. 

• And, the “BAD” Fat: Saturated, which can elevate harmful cholesterol. Another “bad” fat in oils is: Trans fat, which is created by manufactures by altering the chemical structure of oil in order to increase its shelf life.

An Ideal all purpose oil will be, of course- low in Trans fat and Saturated fat and high in Mono/Poly-saturated fat. In addition, look for a “Cold-Pressed” processed since it means- preserving antioxidants and vitamins, therefore worth the extra cost.

It is very important knowing what is the Smoke Point of each oil you consume since the smoke point is the temperature at which oil burns, becomes health-risky and can easily start a fire. That is the main reason why certain oils are better for high heat cooking then other.

A number of factors can impact the smoke point of any fat: presence of sodium, number of times oil is used, length of time oil is heated or storage of oil (exposure to oxygen, light, temperature). Fats that have gone past their smoke points contain a large quantity of free radicals which contribute to risk of cancer.

Oils such as: extra virgin Olive, Peanut, Grapseeds and Seseme have mid-low Smoke-Point at approximately 320F / 160C degrees, therefore recommended for dressing, low-heat cooking or beauty products. However, oils like Canola and Sunflower or Soybean can be used for high-temperature cooking as deep-frying. 

Olive Oil

Canola Oil

 

Fresh figs are well known for their high fiber, calcium, potassium and iron more then most other common fruits. Unfortunately they only have a short window of availability, during mid- to late summer and are incredibly delicate as well, with a shelf life of three days or less. Figs are not only healthy and contain disease-fighting antioxidants, but versatile in recipes. Even though they are nearly perfect eaten out of hand, fresh figs make delightful addition to salads, pan sauces, meat and desserts.

My Endless-Summer Fresh Figs Salad :

This Mediterranean style, contrasting tastes and texture salad, creates an amazingly main course for all of you weight watchers out there, or for anyone who can enjoy a fun, fresh taste of summer salad, all year round. The secret is simple: if you cant find fresh figs: use dried ones!

 Salad ingredients:

5 fresh figs- washed, and cut into quarters.

½ cantaloupe melon, peeled, seeded and diced.

300g washed salad mixed green

200g low fat feta cheese, cut into small pieces.

For the dressing, separately mix:

 ½ red onion, diced

1 teaspoon of Dijon mustard

1 teaspoon of honey

1 tablespoon of apple cider vinegar

4 tablespoons of extra virgin olive oil

Preparation:   Place all salad ingredients in a large salad bowl and add dressing mix just before serving.  Toss all delicately and serve!