Dhaka, June 5 (UNB) - Summers are here and how! In this sweltering heat, all you need is a refreshing cup of green tea to rejuvenate and boost the system to get along the day. The many nutritious benefits of green tea have made it a popular option across tea lovers and even those who are not. Green tea is known to soothe our body, mind and soul like nothing else. It is believed that a cup of green tea everyday can cleanse and rejuvenate our body from within, reports NDTV.
Originating in China, which is the largest producer of green tea followed by Japan, Vietnam and Indonesia, green tea is derived out of Camellia sinensis leaves and does not go under oxidisation, which makes it a great antioxidant. Oxidisation in simple words refers to letting the tea leaves dry. Tea leaves go through a process of hand or machine-rolling to initiate the release of essential enzymes after which they are left to dry and oxidise. The more oxidised the leaves, darker will be the colour with a strong taste. The innumerable health benefits of green tea would make you a fan just in case you are not.
Health Benefits Of Green Tea:
1. Loaded with antioxidants, polyphenols and flavonoids, green tea helps in boosting the immunity and may also prevent our body from cold and flu.
2. A regular intake of green tea also helps in lowering the cholesterol levels.
3. Consumption of green tea can also facilitate healthy skin and hair.
4. Green tea is known to maintain a healthy heart.
Nowadays, markets are stocked with a huge variety of flavours of green tea, from chamomile, tulsi, honey, jasmine and many more. While all these flavours might be great, the joy of brewing fresh green tea at home is unmatched. In the summer heat, add the magic of mint leaves to your green tea for the ultimate therapeutic experience. Infusing a few fresh or dried mint leaves adds a great flavour and additional refreshing properties to your green tea due to the presence of menthol. Here is a five-step recipe to make the perfect green tea with mint at home.
How To Make Mint Green Tea: 5 Easy Steps
1. Take a cup of water and add it to a container. Heat it until it gets boiled.
2. Take a strainer, measure and put one teaspoon of green tea leaves in it. When almost simmering, put one teaspoon of cleansed mint leaves.
3. Now pour hot water into the cup through the strainer. Pour till the bottom strainer is immersed completely. If you are using a tea bag, then dip the tea bag directly into the cup of water for about 2-3 minutes.
4. Take a sip to check how strong you would like it to be and you are done!
5. Steep again for 30 seconds if you feel the tea needs to be stronger.
Sip on the freshly brewed mint green tea and reap the many health benefits that come along.
New York, Jul 3 (AP/UNB) — Coffee bars selling $3 iced lattes are popping up in high schools, helped along by dairy groups scrambling for new ways to get people to drink milk.
It's one small way the dairy industry is fighting to slow the persistent decline in U.S. milk consumption as eating habits change and rival drinks keep popping up on supermarket shelves.
At a high school in North Dakota, a $5,000 grant from a dairy group helped pay for an espresso machine that makes lattes with about 8 ounces of milk each. The drinks used 530 gallons of milk this year.
"We buy a lot of milk," said Lynelle Johnson, the food service director for the Williston Public School District.
It's not clear how much coffee drinks in high schools might help boost milk consumption, or whether the concept will gain traction across the country. But with consumption of milk in the U.S. down 40 percent since 1975, the dairy industry is looking for all the help it can get.
The industry famous for its "Got Milk" advertising campaign is hoping its newer "Undeniably Dairy" slogan will help fend off the almond, oat and soy alternatives that are becoming more popular. And regional dairy groups are encouraging schools to serve milky drinks like smoothies and hot chocolate, as well as iced lattes.
The efforts come as the dairy industry is also trying to adjust to changing views about diet and nutrition.
With fat no longer seen as a dietary evil, skim milk has suffered the sharpest declines in demand in recent years. And it's difficult for dairy producers to reduce production of skim milk because it is left over after making other products such as butter, cheese and ice cream.
As skim milk becomes especially tough to sell, Organic Valley is even drying some of the surplus and mixing it back into low-fat and fat-free milk to boost the nutrients and make it creamier.
"We're just exploring everything we can," said George Siemon, who was CEO of Organic Valley when the plans were developed, but has recently stepped down.
The dairy industry blames rules that limit the fat content of milk in schools for consumption declines, arguing that generations of students are growing up disliking milk because of the watery taste of skim.
In the meantime, it's hoping lattes can make milk go down easier. In Florida, a dairy group said it paid for coffee carts in 21 high schools this past school year. In the Southwest, a dairy group gave grants to seven schools for coffee programs.
Not all high school coffee bars get grants from dairy groups, and the money may only cover a small portion of costs. School food operators also say lattes offer other benefits, such as giving teens a reason to stay on school grounds. At a national convention for school lunch officials this month, one session will also detail how schools in Orange County, Florida used coffee drinks to get students to buy lunch.
For an extra $2, students can turn the cup of milk served with lunch into a coffee drink at a nearby cart. Without the lunch, it costs $3.
The Orange County schools did not receive industry grants for the coffee bars, but the local dairy council provided chalkboard-style signs and menus.
Cafeteria directors and dairy groups say coffee drinks in schools have to follow nutrition standards, making them healthier than the lattes students would get anyway outside schools.
The U.S. Department of Agriculture, which sets rules for schools participating in its meal programs, says high schools can sell espresso drinks that are no bigger than 12 ounces, and that are made with fat-free or 1% milk. The drinks have around 150 calories, school food directors say.
But not everyone thinks teens should drink coffee, or that they need milk.
The American Academy of Pediatrics discourages caffeine consumption among children, citing potentially harmful effects on developing bodies. And while dairy is an efficient way to get calcium and vitamin D, it's not the only way to get such nutrients, said Dr. Natalie Muth, a pediatrician and representative for the American Academy of Pediatrics.
As for lattes, Muth said there are ways to encourage students to get the nutrients of milk without promoting caffeine habits that could lead to headaches, agitation and lack of sleep.
"If they're going to be having that outside of school, that's one thing. But in schools, the idea is to promote good health and nutrition," Muth said.
Exactly how schools prepare coffee drinks can vary, but milk is a primary ingredient for lattes. "It's really milk with some coffee, as far as proportion," said Julie Ostrow of Midwest Dairy.
It's why the group is providing a grant for a coffee bar at a fourth high school in the Fort Zumwalt, Missouri district this upcoming year. In exchange, the group gets data on how much milk is used for the lattes, as well as information for personal pizzas, mozzarella sticks and other products with dairy.
But the group might not be happy about one of the newer options: This past year, the coffee bars began offering almond milk for 40 cents extra, said Paul Becker, the district's food director.
Dhaka, July 2 (UNB) - Widely loved around the world, peanut butter is one of the most versatile foods in the world. It’s tasty, healthy, and popular amongst all age groups. A part of a staple diet in many parts of the world, peanut butter innovations never seem to amaze us, reports The Indian Express.
Here are a few reasons why it is so healthy yet popular:
Peanut Butter is a superfood
With large amounts of natural protein and many other essential minerals, peanut butter easily qualifies as a superfood. But even beyond health, it is a highly versatile food. It can be eaten by itself, with something sweet, or even something savoury! It can be added in desserts, chocolates, milkshakes, sandwiches, cookies, cupcakes, hummus, soups, pizzas, and even salads!
Peanut Butter is an Armageddon-food
Peanut butter is a food product that doesn’t go bad easily. It always lives past it’s ‘best before’ of 18 months and goes bad over a period of five years only after its opened. It is perfect for storage in a
bunker in case of a nuclear Armageddon!
Peanut butter is a must workout meal
Peanut Butter is highly recommended as an amazing pre and post workout supplement for fitness enthusiasts. It is used in all kinds of fitness regimes from lean muscle gain to bulky muscle gain to even losing weight. It is a great post-run snack and is amazing to kick start your morning routine.
Peanut Butter has great medicinal purpose
Although many might not know of this, peanut butter can be quite useful in medical conditions. Many girls who consume it regularly between the ages of 9 to 15 have 39 per cent less chances of having benign breast cancer. It is also used to check for early signs of Alzheimer’s by having the patients smell it. It is called the “Peanut Butter Test.”
But how does one pick the right Peanut Butter? When you walk into any departmental store, you will see a good number of peanut butter brands. Although the Indian peanut butter market has boomed very recently, you will have an option between many brands and flavours. However, not all of these are healthy! The best way to weed out the bad ones is by looking at the ingredients.
If it contains hydrogenated oils or palm oils, then it has unhealthy trans fats that you should avoid. Many peanut butter variations claim that they are fat-free, but have added sugar for no purpose but to make it tastier, which is unnecessary as good peanut butter is tasty without any additional sugar. These too should be avoided.
Dhaka, Jul 2 (AP/UNB) - Chocolate éclair cake is an instant dessert classic; this no-bake cake features layers of store-bought vanilla pudding and Cool Whip sandwiched between graham crackers and topped off with chocolate frosting.
As the graham crackers soften, the whole thing melds into a creamy, sliceable cake. We loved the ease of these convenience items, but our enthusiasm waned when confronted by their flavor. With a couple of easy techniques and very little active time, we produced a from-scratch version that easily trumped its inspiration.
Since the cake layers required no more work than lining a pan with graham crackers, we made the effort to prepare a quick stovetop vanilla pudding, folding in whipped cream to lighten it.
For the éclair topping, we created a simple microwave-and-stir glaze. Six ounces of finely chopped semisweet chocolate can be used in place of the chips.
CHOCOLATE ÉCLAIR CAKE
Start to finish: 3 1/2 hours plus cooling time
1 1/4 cups (8 3/4 ounces) sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
4 tablespoons unsalted butter, cut into 4 pieces
5 teaspoons vanilla extract
1 1/4 teaspoons unflavored gelatin
2 tablespoons water
2 3/4 cups heavy cream, chilled
14 ounces graham crackers
1 cup (6 ounces) semisweet chocolate chips
5 tablespoons light corn syrup
Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with heatproof rubber spatula. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.
Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
3 Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of 13-by-9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.
Combine chocolate chips, corn syrup, and remaining 3/4 cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes. Let glaze cool completely, about 10 minutes. Spread glaze evenly over graham crackers and refrigerate cake for at least 6 hours or up to 2 days before serving.
Dhaka, June 30 (UNB) - As a recipe developer, I am always on the lookout for interesting ingredients – ones that are healthy and not extremely popular. Black rice posed as an inspiration when I started reading about its versatility and health benefits. Being a north Indian, I had to search for this distant cousin of white rice. Thanks to online shopping sites. I could connect with a seller in north east India where it is organically produced, The Indian Express.
When it arrived in my kitchen, I instantly fell in love with its colour and texture. And when it was cooked like a normal rice dish, its rich taste, purplish hue, sweet nuttiness and chewy texture inspired me to try out this Black Rice Tart recipe.
Although black rice is ideal for dishes such as puddings, desserts or risotto, I tried to bring in the tart dough kind of consistency by clubbing it with sorghum flour (jowar ka aata), a millet that has huge amount of macronutrients and dietary fibre.
Black Rice Tarts with Mango-Chia Seed Topping recipe
Yield: 12 Tarts
½ cup – Black rice (washed and soaked overnight)
½ cup – Sorghum flour
¼ cup – Salted butter or ghee
A pinch of salt
Water to knead
-To begin with, cook the soaked black rice with double the amount of water. Once done, let it cool down to room temperature. Now add sorghum flour, butter (or ghee), salt and start kneading. Try to bring in the dough kind of consistency. Add water only when required. Once the dough is ready, cling wrap it and let it rest for a while.
-Roll out the dough and cut circles with the help of a round cookie cutter or a small size steel bowl. Spread them on greased tart moulds. You can choose any shape.
-Adjust them on a baking tray and bake at 150 degree celsius for 20-25 minutes in a preheated oven.
-Once baked, let them rest and demould only when completely cooled.
- For toppings, I chose something that’s seasonal, quick and easy. Mango chunks with loads of chia seeds. You can also add fruit cream, chocolate ganache, lemon curd, custard, caramel or just a dollop of whipped cream.
Health benefits of black rice:
Black rice is a powerhouse of nutrition. It’s incredibly healthy, and was primarily consumed by Chinese royals for the smooth functioning of stomach, liver and kidney. It has powerful antioxidant properties that are beneficial for people with diabetes and heart disorders. Moreover, it’s loaded with Vitamin E, which improves skin and hair.
If you wish to eat something low on calories, but tasty, serve yourself a platter full of black rice, which is rich in dietary fibre and iron content. You will love it.