Simple Pad Thai Recipe - An Authentic Thai Taste With No Cooking Experience Need

Pad Thai is one of the most Authentic Thai Food Restaurant prepared. This delicious dish is filled with some of the healthiest ingredients. So, cook great, get healthy, and enjoy yourself with this simple yet authentic Thailand mealthat taste exactly like the original!

Tools
Wok/large skillet
Pot
Blender to chop,and grate some ingredients
Large Spoon

Ingredients
salt
4 eggs
3 cups bean sprouts
6 ounces pad thai rice noodles
3 tablespoons lemon juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce ***
3 tablespoons peanut oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
1 cup green onions cut in 1-inch pieces
2/3 cup chopped peanuts

(it is best to chop, and grate the ingredients before you begin)

Servings 4-6

*** There is no substitutions to fish sauce, it can be purchased at any local food store. I normally get mine at Meijers in the traditional foods aisle. Do not get oyster sauce, nor clam sauce, but a labeled fish sauce.

Steps

1.Boil water in pot and put in the bean sprouts in boiling water for approximately 30 seconds then remove, and bean sprouts drain well. Set off to the side.

2.When the water returns to a boil then add noodles. Let the noodles cook for 3 to 5 minutes or until tender but firm; drain and rinse under cold water.

3. In a small bowl, beat the eggs and add a pinch of salt.

4. In another small bowl, stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl. Set aside for later use.

5. Heat the peanut oil in a wok/large skillet over medium-high heat. Add the garlic and let it fry for a few seconds. Then add the pepper flakes and grated carrots. Let it cook for one minute, then remove.

6.Again, add a little bit of peanut oil to the wok/large skillet. Add the beaten egg, and gently scramble.

7. When the eggs have set, pour in the sauce mixture, carrots, bean sprouts, noodles, peanuts, and green onions and toss together.

8. Serve Hot.

9. For more flavor, you can add the lemon juice before serving to each plate.

Oktoberfest in Tokyo

Here are some scenes from an Oktoberfest celebration in Hibiya Park in the middle of Tokyo. Beer, saurkraut, big pretzels, sausages, and yakisoba. Plus enough cowbell to sastify even Christopher Walkens. Despite being Oktoberfest, this event is usually held in mid-September for 3 evenings from 6-10.



http://www.youtube.com/watch?v=srq_KHJYQqk&hl=en

Como fazer Yakisoba misto p 1

Como fazer um Yakisoba misto ( carne e frango ) em 15 min. Receita fácil. feita por Vladimir Freire o video está dividido em 3 partes 1 , 2 e 3. ESTE VIDEO É A PARTE 1



http://www.youtube.com/watch?v=Z2mSxFd542c&hl=en

Free cafe at my academy cafeteria

Lots of different types for food free to eat!!!: Small pizza's, lots of sushi's, icescream, spagetti, Japanese fried food, chinese dim sum, yakisoba, and my favorite: smoked salmon =D AND MANY MORE!! They kept refilling it *_____* Also free beer!



http://www.youtube.com/watch?v=OGBJH8t80Sc&hl=en

Enjoy This Delicious Yakisoba With Your Friends

The first Japanese barbeque that I attended got me fascinated because it was quite different than what we have back home. We grilled a variety of meat, some sea foods and vegetables but what got me surprised was seeing "yakisoba" (fried noodles) being prepared. I didn't know that noodles will go well with barbeque but it did. Usually noodles are sold in packs that are good for two, three or for four people. During that barbeque, I ate a whole pack good for four people and that is how delicious it was.

We had two barbeque grills, one for grilling and one with a barbeque plate on top where we cooked vegetables and yakisoba. The ladies helped preparing the ingredients and the men did the cooking. One of the girls brought three types of yakisoba sauce at the barbeque. One is sweet, one is a bit sour and the last is a bit spicy but they all taste the same. The kids loved the sweet sauce, the sour sauce was popular with the ladies and the spicy sauce were popular among the men.

Yakisoba is a simple but tasty dish. The ingredients are not hard to find and preparation is easy. It can be prepared in minutes by anyone. Here is the recipe for yakisoba.

Yakisoba Recipe

Ingredients:

- One pack of yakisoba (dry noodles)

- 250 grams of beef cut in thin strips

- Cooking oil

- One Carrot

- One Cabbage

- You can also add other vegetables, meat or sea foods of your choice, just cut them into bite size pieces

- Half a cup of water

- Your choice of yakisoba sauce or tonkatsu sauce

- Peeled and crushed ginger (optional)

Preparation:

- Start by peeling the vegetables and cut them into bite size pieces. Wash them properly in water.

- In a frying pan, fry the beef and saute all the vegetables, but do not over cook.

- Add the noodles in the frying pan and add half cup of water

- Water will evaporate, fry it for about four to five minutes or best to test the noodles by eating some.

- Add the yakisoba flavoring that came with the yakisoba package.

- Transfer the yakisoba to a plate, pour yakisoba sauce on top and it is ready to serve.

Some like to sprinkle katsuobushi on top of the yakisoba. Some like adding mayonnaise. Some like to add few drops of lemon and some like it plain.

Gluten Free Diet - Buckwheat

Buckwheat is not a type of wheat, it is not even a member of the grass family, and is therefore not a type of grain or cereal. It is in the knotweed (smartweed) family and is considered a pseudocereal.

NameThe "wheat" part of buckwheat refers to how kasha can be used much like wheat. The "buck" part of the word referrers to Middle Dutch for beech (boek) because of the triangular seeds that resemble the beech nut.

Buckwheat is known as kasha in Eastern-Europe.

Types
There are several types of buckwheat, but the type most often consumed by humans is Fagopyrum esculentum, or common buckwheat.

This is a nutritious food and a great addition to a gluten-free diet.

Tolerance to Buckwheat

Some people have difficulty digesting buckwheat. Make sure it is well cooked, and do not eat to much at once.

Food Uses

Whole kasha (husk removed) can be cooked up, much like rice, and served as the carbohydrate portion of a meal.

The flour is a great addition to pancakes. Beware that many pancake recipes use wheat as well.

Soba is a type of Japanese noodle made from buckwheat.

Caution: Many types of soba contain wheat. It can also mean any kind of thin noodle in Japanese.

Wheat-free Soba: Some types of sorba (e.g. Juuwari and Towari) are made from 100% buckwheat, and are safe.

Be aware that pizzoccheri, a type of Italian noodle, is made with 20% wheat flour, and is unsafe for a gluten free diet, even though it is made mostly with kasha.

Buckwheat honey is very dark and flavorful, with a strong taste.

How to Cook Kasha

It is a good idea to rinse it in a sieve before cooking.

Cook with one part buckwheat and two parts water, with a dash of salt to enhance taste.

Bring to a boil, simmer in a covered pot for 30 minutes.

Gluten-Free Beer

Buckwheat can be used in the same way as wheat or barley in beer making. It is becoming a popular ingredient in gluten free beer and wheat free beer.

Health

The rutin in kasha can strengthen capillary walls, which is beneficial to people with high blood pressure or chronic venous insufficiency.

The D-chiro-inositol in buckwheat is an important deficiency in Type II diabetes and Polycystic Ovary Syndrome.

Non-Food Uses

Buckwheat hulls can be used as a filling for furniture. This is a popular filling for hypoallergenic pillows, especially for those with asthma.

横手焼きそば＠七夕絵どうろう祭り

秋田のB級グルメ 横手焼きそば。夏祭りの屋台でも人気です。横手焼きそば通販の林泉堂 yakisoba.info



http://www.youtube.com/watch?v=nXcN57uH9t8&hl=en

Sydney's Diverse Fine Dining Options

The broad scope of Sydney's restaurants, pubs and cafes is a mirror reflection of the city's status as a melting pot of cultural diversity. As one pundit put it, the choices are so wide and culturally varied that they read like an atlas. They range from local Australian cuisine to Italian, European, Asian, Japanese, Mediterranean and more.

Foreign visitors who want to sample traditional Australian fare should take a trip to Harry's Café de Wheels for the best meat pies in the city. The so-called bush-tucker, which features original aboriginal cuisine that includes kangaroo meat, is also available in select venues. Although the Australian government allowed restaurants to serve kangaroo meat starting only in 1993, bush-tucker meals have become a must-taste delight among many foreign visitors.

Since Sydney is a harbour city, seafood is a staple of most restaurants and is served exclusively by many of the leading dining places in town, including Fishface and Five Dock Seafoods Cafe. These places - and many others - always provide a fresh supply of barramundi, snapper, mussels, prawns, calamari and octopus, thanks to the nearby Sydney Fish Market. Of course, Sydney's king of seafoods is the popular Doyles Hotel, the oldest seafood restaurant in town. From its beachside location, Doyles also provides a breath-taking view of Watsons Bay.

The best Italian restaurants in Sydney are Gelbison and Mezzaluna, while some of the best pasta in the city can be found at Norton Street in the Leichhardt inner city, which is also known as Little Italy. There is a strong Italian influence on Sydney's fashionable café society as one can glean from the many cafes on Darlinghurst, Potts Point and Bondi Beach. The hippest spots in town also happen to serve the best coffee and these include Bills, Tropicana, Bar Coluzzi and La Buvette.

Aside from Italy, the Euro influence on cuisine is also evident in the very popular French restaurants Bistro Moncur and Sel et Poivre, while foreigners and locals alike regularly patronize such excellent fine dining venues such as the Greek restaurant Mykonos and the Spanish restaurant Capitan Torres. Meanwhile, the most sumptuous Eastern European cuisine can be sampled at Corner 75.

There are several excellent Asian restaurants that serve the best cuisine from the Philippines, Malaysia, Thailand, Singapore, Vietnam, Sri Lanka, India, Cambodia and Iran. Among the outstanding Asian restaurants are The Malaya, Chinta Ria, Lebanon & Beyond and Blue Elephant.

If it's Japanese food that your heart desires, the most popular places for sushi, sashimi, noodles, tempura and teriyaki are Sushi Suma, Shimbashi, Dragonfly and Raw Bar.

If your plan is to go restaurant hopping in each district, here's a useful general guide that you can follow:

The suburbs in the West host several Cambodian and Turkish restaurants while the suburbs in the South host Greek and Lebanese restaurants. Suburbs in the north host Indian, African and Japanese restaurants while suburbs in the east host Indonesian and European restaurants.

If you want to enjoy a good view while dining, your best options are The Boathouse, Catalina and The Summit. The best vegetarian restaurants are Govinda's and Harvest. The trendiest culinary enclaves are Bayswater Brasserie Restaurant and Hugo's.

2 Easy Chicken Stir Fry Recipes

Stir Fry is a general term that covers such a broad range of dishes, but is most commonly associated with Chinese cuisine. With minimal preparation time and just a few flavorings, one can produce something very professional and impressive. It is perhaps one of the first meals that is taught in cookery classes, and particularly popular among university students because of the low-prep time and sheer ease of making it.

Today I'd like to introduce you to my two favorite chicken stir-fry recipes. Lads hint: These are great to cook on a first at-home date, and the ladies will be well impressed with your manly kitchen abilities.

Chicken With Black Bean Sauce:

This is to serve 2, perfect for a date! Accompany with a simple semi-dry white wine.

- 200g Broccoli

- 1 tbsp vegetable oil

- 2 tbsp unsalted Cashew Nuts

- 2 chicken breast fillets

- 1/2" root ginger

- 1 clove garlic

- 2 spring onions

- 2 tbsp Chinese rice wine

- 3 tbsp black bean suace

- Salt and pepper to taste

Preparation:

Get your ingredients ready - Slice the chicken into bite size strips. Peel and grate the ginger, as well as slicing the spring onions, and crushing the garlic. Remember to wash the broccoli too, and trimming off a little of each spear.

In a large wok, begin by fry the cashew nuts until golden - about a minute. Remove them and set aside.

Add the chicken, and stir fry for about 5 minutes and lightly golden on all sides. Add the broccoli with 3 tablespoons of water, cover and cook for a further 3 minutes.

Remove the lid, then add the ginger, garlic, and spring onions, and fry for another 1 minute. Finally, add the wine, black bean sauce and cashews. Serve immediately over a bed of plain rice, or noodles.

Classic Chow Mein:

Don't settle for Chinese take-out rubbish when you can make a more delicious and healthy one yourself! The Chow Mein is a favorite of many, myself included. Some people can't stand Broccoli, so try the Chow Mein if the Black Bean stir fry recipe above isn't to your liking. To serve 2, you will need:

- 140g egg noodles

- 1 tbsp vegetable oil

- 1 chicken breast

- 1 tea spoon fresh ginger

- 2 cloves garlic

- 1 red peppers

- 100g bean sprouts

- 25g shiitake mushrooms

- 1 Spring oninon

- 1 sachet of chow mein sauce

- Dark Soy Sauce

Preparation:

Slice the peppers and spring onions quite finely, the mushrooms a little larger. Peel, and finely chop the ginger and crush the garlic. Again, cut the chicken into nice bite-size slices.

The noodles should be cooked according to the package. Pro tip: Don't overcook them, they need to retain some hardness. Drain then set them aside.

In a large wok, heat the oil. Start by frying the ginger and garlic until you have a lovely aroma released. Add the chicken, peppers, mushrooms and spring onion next, for about 2 minutes or until the chicken looks done.

Finally, throw in the chow mein sauce and cook thoroughly. Taste, and add soy sauce as appropriate. Serve immediately.

Creole Veal Grillades With Grits and Eggs

This is a really good brunch or breakfast treat for a holiday morning, or any other morning for that matter. If you want to go all the way have some French Roast coffee and a few beignets handy. If not, some Bloody Marys will do the trick.

Grillades are traditionally made with pieces of round steak rather than veal but both are used so take your choice. My personal choice is veal scallops.

This recipe is for 4 people.

1 medium onion, chopped
1/2 green bell pepper, chopped
1/4 cup celery minced
NOTE: this combination is known as the Cajun Trinity
1 garlic clove, minced
1/2 cup diced tomatoes with their juice
1 lb veal scallops or round steak
1 cup beef broth
1/2 teaspoon dried thyme
2 tablespoons butter, divided use
2 tablespoons olive oil, divided use
2 tablespoons flour Salt and pepper

Put 1 tablespoon each of butter and oil in a skillet and bring to medium heat. Add meat and saute until it is brown on both sides. You may have to do this in 2 batches. Remove the meat and keep warm in a 200 degree oven.

You are now going to make a roux. Add the rest of the butter and oil to the skillet and turn the heat up to medium high. Add the flour and cook, stirring constantly, until it reaches a rich brown color. This may take up to 10 minutes. If the pan is getting too hot and starts to smoke, take it off the heat and continue stirring. When it cools a little return it to the heat. As with any roux, if you burn it you have to dump it and start all over so be careful.

Prepare the grits.

Turn the heat down a little and add the onions, celery, garlic, peppers, thyme, salt and pepper. Cook for about 5 minutes until the vegetables are softened, add the beef broth and tomatoes and cook for another 5 minutes. Add the meat and cover it with the mixture. Turn the heat down to low and simmer for another 5 minutes.

If you are having eggs, prepare them while the dish is simmering, add cheese to the grits if you are so inclined, and "Laissez les bons temps rouler" or as the Cajuns say, "Let the good times roll".

Crowd-Pleasing Spring Veggie & White Bean Ziti

As for the ziti, mine is a spruced up springtime version of the traditional dish that really does taste amazing. I always try to sneak in extra veggies at any opportunity and I've found ziti is a great vehicle for veggies. To boost fiber, antioxidant and phytochemical content even further, I added small white beans to the mix (I do this bean trick a lot with pasta dishes...you still get all the pasta flavor but the beans just make it much, much healthier.) Of course I also used whole wheat pasta and not the regular white stuff. The creamy ricotta filling is where things get a little "out there." First I used grass-fed ricotta and then, to cut down on saturated fat and provide a super boost of nutrition I pureed hempseeds with the ricotta. I absolutely PROMISE your taste buds will not detect a thing! Finally, the combination of two fresh herbs, tarragon and basil, delivers a complex, bright and yet delicate flavor that definitively defines this dish as something spring-y. (P.S. I am totally aware some people think the combination of basil and tarragon is synonymous with a culinary disaster, but I've found going outside of the box and breaking the rules tastes very, very good!)

Ingredients (Serves: 8)

3 tablespoons extra virgin olive oil
3 large shallots, thinly sliced
4-5 large cloves garlic, minced
Sea salt & freshly ground black pepper, to taste
2 cans (15 ounces) organic crushed tomatoes
1 can (15 ounces) organic diced tomatoes, drained
4 sprigs of fresh tarragon, leaved removed, chopped
1/2 cup fresh basil, thinly sliced
1 pound whole wheat ziti
12 ounces baby carrots, cut in half lengthwise
1 pound thin asparagus, ends trimmed, chopped into 1 1/2-inch pieces on an angle
1 1/4 cup frozen petite peas
1 cup grassfed part-skim organic ricotta
1/4 cup hempseeds
1 cup grated Parmesan
1 can (15 ounces) small white beans, rinsed and drained
1/2 cup shredded organic low-fat mozzarella

1. Preheat oven to 400 degrees.
2. Place a very large pot of salted water over high heat and bring to a boil.
3. Heat the extra virgin olive oil in a medium-sized skillet over medium heat. Add the shallots and garlic; saute for 2-3 minutes. Season shallots with salt and pepper to taste. Stir in the tomatoes and cook for an additional 5 minutes. Remove skillet from heat, stir in the tarragon and basil. Set sauce aside.
4. Add the ziti to the boiling water. Cook for 5 minutes. Add the carrots, asparagus, and peas to the pot. Cook for an additional 5 minutes.
5. While the pasta and vegetables are cooking, add the ricotta and hempseeds to a high speed blender. Process on high until smooth and creamy.
6. Drain the pasta and vegetables. Add the ricotta-hemp mixture to the hot pot. Stir in the Parmesan. Add the pasta and vegetables back to the pot and stir to coat evenly. Mix in the beans.
7. Pour half the tomato sauce into a large baking dish (or into 2 small baking dishes.) Add all of the pasta and vegetable mixture. Pour the remaining tomato sauce on top. Sprinkle with mozzarella cheese. Bake, uncovered, until top is brown and bubbly, about 12 minutes. Serve warm.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com

Samurai Sam's Hawk Football (406)586-9350

You are hungry, but don't have much time. You want to make healthier choices, but there are few tasty, fast, affordable options. Samurai Sam's is your choice! Samurai Sam's Teriyaki Grill skewers the fast food competition with its sheer simplicity; healthy cuisine prepared chop-chop. Our lean menu sizzles with Japanese favorites, such as our famous, freshly prepared teriyaki bowls served over steamed rice and grilled vegetables with plenty of our mouth watering Teriyaki Sauce. Or our wildly popular Yaki Soba Bowls with crisp vegetables, wok-stirred noodles, and mild or spicy Teriyaki Sauce. These tasty items along with our Grilled Egg Rolls, Teriyaki Wraps, and Garden Fresh Salads are just a few of the reasons why people are talking about Samurai Sam's Teriyaki Grill. Samurai Sam's (406)586-9350 www.townsquare.com 2855 N 19th Ave # H, Bozeman, MT 59718



http://www.youtube.com/watch?v=xddGbDqpFug&hl=en

How to Make Fresh Homemade Paneer Spiced with Coriander Leaves and Dried Red Chili Bits

Paneer is a mild form of Indian Cheese, usually made from fresh whole milk. It is an un-aged, non-melting Cheese, with a firm texture that can withstand prolonged cooking times and still have the ability to retain its shape and texture. It is not surprising that India is the largest producer of Milk in the world, and Paneer remains the most common form of Cheese, used in various regional cuisines. The use of Paneer in curries is more common in Northern India, were it is made as Palak (Spinach) Paneer, Matar (Green Peas) Paneer and so on. Paneer is Eastern Indian is known as Sana in Orissa, Chhana in Assam and Chhena in Bengal, were it is made into Desserts like Rasagulla, Ras-Malai to name a few.

The big difference between Paneer, made for Curries and Sweets is in it's retention of moisture. Paneer for curries is pressed and for sweets is drained, so that some moisture is retained, which makes for a soft, malleable consistency. Although you can buy Paneer at any Indian grocery store, making Paneer at home results in the freshest and tastiest Cheese for any Indian recipe.

Paneer is made from curdling of boiling milk and is not difficult to achieve it at home. The timing must be precise. I have used lemon juice and fresh Yogurt (Curd) as a curdling agent, yogurt gives a greater yield of Cheese. On the other hand, Lemon juice leaves behind a sour after-taste, therefore requires washing under running water to get away from this taste.

Things You'll Need:

Organic Whole Milk - 2 liter
Fresh Yogurt - 200 ml or
Lemon Juice - 2 tbsp
Fresh Coriander Leaves - 15 grams
Dried Red Chili Bits - 1 tbsp
Cheesecloth or a cotton Kitchen cloth - 1 large

The Process:

Boil Milk in a heavy bottomed-pan.
Keep stirring the Milk at regular intervals as Milk tend to stick and burn to the bottom.
As the Milk is about to boil, add finely chopped Coriander leaves and dried Red Chili bits.
Once boiled lower the flame* and stir in the Yogurt or Lime juice.
In about 2-3 minutes, the curds will coagulate and separate from the watery whey**. Add more Yogurt if necessary, keep on flame for about 4 minutes. Remove from heat.
Line a large sieve with muslin or cheesecloth and sit over a large saucepan***.
Once the whey is drained out, wrap it up in the cloth, to form a square as shown in the photograph and place under a heavy object (steel basin full of water in my case).
Leave it in this position for about 2 hours. Rotating the sides once every 30 minutes.
Now your soft and succulent Cheese is ready to use.

YEILD:

About 550 grams Paneer.

STORAGE: Although Best when used fresh you may -

Freeze - Upto 1 month
Chilled in the door cabinet of the fridge - Upto 5 days

NOTES:

* If left on high flame, after adding the curdling agent there is a greater chance that you will end up in a rubbery and hard Paneer.
** Store the watery whey, which can be later used as stock in any preparation.
***If using Lime Juice as a curdling agent, wash under running water to get away from the sour taste.

Grilled Herb-Glazed Salmon Fillets

My husband and myself have both been trying to eat healthier and exercise more. One commitment that we have made is to eat more fish. We quickly discovered that in order to eat more fish on a regular basis we had to spice up our basic bland cooking recipes for the different fish we were eating.

Salmon has become one of our favorite fish to have a couple of times a week and this recipe for salmon a family favorite. We usually have these fish fillets with a wild rice or rice pilaf and a fresh vegetable such as broccoli or asparagus. It also goes very well with a fresh salad and a hard crunchy bread like a baguette or something similar.

One of the best thing about having fish is the cooking time involved. Fish cooks very quickly which is a very big plus for the two of us. This meal can easily be prepared and on the table in less than 30 minutes. This recipe serves four adults but can easily be modified to fit any size family. Our grandson's usually split a fillet between the two of them and have given us the thumbs up for this particular recipe.

What you will need:

4 (4 to 5 oz.) salmon fillets with or without skin

1/2 cup apricot preserves

3 tbsp. chopped fresh basil

2 tbsp. butter

The first thing to do is to preheat your grill to a medium - high temperature (350 - 400 degrees).

Next for the glaze, in a microwave-safe bowl combine the apricot preserves, basil and the butter. Microwave just until the butter melts; mix well. The melting time will vary between microwaves depending on the type and power of your microwave. My microwave will melt the butter in about 15 seconds, my sister's microwave however takes more like 45 to 55 seconds.

Spread the glaze on one side of the salmon fillets. If you have fillets with the skin then spread the glaze on the flesh side first. Season the fillets with salt and pepper to taste. If you are trying to cut back on your salt intake you can skip the salt all together, it tastes great.

Grill the salmon fillets, flesh side down, 3 minute or until the fish begins to turn opaque. Brush the other side of the fillets with the glaze; turn and grill for another 3 minutes more or until the fish flakes easily with a fork. That's it! Fillets should be served immediately.

The total preparation time for the fillets and glaze is about 5 minutes and the total cooking time is approximately 6 minutes. This very quick and easy recipe for grilled salmon is a crowd favorite, hope you enjoy it as much as we do!

Diet Tips For Weight Loss: 5 Questions You Need Answers To Now

Are you tired of the ups and downs of fad dieting and want real diet tips that work? Do you feel you're on some amusement park ride full of wrenching turns and twist just to end up right back where you began? If you find yourself asking these kinds of questions, rest assured that you are not alone. While you may often feel that losing weight permanently is impossible, or just a dream, it isn't.

The five questions you need answers to for permanent weight loss:

1: I feel I could get on with my life if I could only lose 20 - 200 lbs. Are there any diet tips to help me achieve this goal?

Answer: Most people who are over weight have lost 10's or even 100's of pounds over their lifetime. So if losing weight were a solution, you would already be fine. Finding the root cause of your over eating is the only way to achieve lasting results. If you are an emotional eater, what you need is to resolve your emotional problem. If you have an addiction to sugar, you need to overcome that addiction. Once you understand the underlying problem and fix it, the weight will come off and stay off.

2: I believe will power is the key to successfully losing weight. Is this true or false?

Answer: Will power is only a temporary solution. The only permanent solution is to develop healthy habits that are deeply set in so that you do them in good times and in bad. You may indeed use some will power initially, but training yourself with lifelong habits is the key to permanent success.

3: I would be satisfied with a weekly 3-5 pound weight loss. Is this a reasonable goal?

Answer: This is the dream that every fad diet try's to sell you on. When you lose this much weight for any period of time, all you are doing is training your body to get by on less food and energy and store more fat. You need instead to train your body to use more energy by eating high quality foods and exercising. Follow this diet tip: 1/2 to one pound a week weight reduction along with eating natural non processed foods, exercise and lots of water as your target.

4: Do I need to avoid eating most carbohydrates?

Answer: If it were true that eating carbohydrates would make you fat, countries like China, Japan and other Asian countries would have an epidemic on their hands. Japan has less than 8% of it's population over weight and less than 2% are obese and they eat rice and noodles daily. Instead, it is the countries who often promote the idea that carbohydrates are bad that have the obesity epidemic. What you need is whole, natural foods. Unprocessed carbohydrates give you energy, fiber and nutrition. It is when you eat all those highly processed carbs that you have problems. White bread, white rice and cakes are instantly converted to glucose, (sugar). It is no better than eating sugar by the spoonful and that is where the problem is.

5: When I diet I like to weigh myself daily to see that I am making progress. Is this a good practice?

Answer: To be healthy which includes having a healthy weight you must focus on life long habits, not on temporary fixes. Until you understand that your problem is not your weight, but your habits, addictions and emotional instability, then you have little chance of achieving a lifelong healthy body. Once you do understand, then the need to weigh yourself no longer exist. Because now you are focused on eating healthy, exercising and finding balance with body, mind, spirit and emotions. As you do that, your weight will normalize.

Remember that we are not doctors and have no medical training. You should always seek the advice of a doctor or health care professional before beginning any weight loss or exercise program.

The key to health is in finding balance of body, mind and spirit. Key diet tips: Eat whole organic vegetables, fruit and small amounts of tree nuts and seeds along with a couple of weekly servings of deep sea cold water fish, exercise, meditate, resolve underlying emotional issues, develop close relationships with family and friends and if you are inclined, find a spiritual path of your choosing.

Fried Tofu Pockets - Instant Inari

This is the snack that Japanese moms pack for their kids when they need to put a little something in their purse to produce later when their offsprings' tummies are empty. Visit Spatulatta.com to see a whole variety of other ethnic recipes Greek, Armenian, Mexican, etc.



http://www.youtube.com/watch?v=LcRI-B08W-8&hl=en