Do you ever eat Gado-gado?
Gado-gado (Indonesian or Betawi), also known as Lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs served with a peanut sauce dressing.

Formerly, gado-gado sauce was generally made to order, sometimes in front of the customers to suit their personal preference for the degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gado sauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water.

Gado-gado in Indonesian literary means "mix-mix" since it is made of rich mixture of vegetables such as potatoes, string beans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, tofu, bean curd or tempe we call it, and of course hard-boiled eggs. Then all mixed in peanut sauce dressing, topped with krupuk or Cracker and sprinkles of fried shallots.

INGREDIENTS

Peanut sauce dressing
The common primary ingredients of the peanut sauce are as follows:

• ground fried peanuts (kidney beans may be substituted for a richer taste)
• coconut sugar/palm sugar (substitute brown sugar if unavailable)
• chillies (according to preference and desired degree of spiciness)
• terasi (dried shrimp paste)
• salt
• tamarind juice
• lime juice
• water to dilute

The traditional method of making gado-gado is to use the cobek (pestle) and ulekan or flat rounded stone. The dry ingredients are ground first, then the tamarind liquids is added to achieve the desired consistency.

Vegetables
The composition of the vegetable salad varies greatly, but usually comprises a mixture of some of the following:

• blanched - shredded, chopped, or sliced green vegetables such as cabbage, kangkung, spinach, bean sprouts, boiled young jack fruit, chayote, string bean, green bean, bitter melon, and corn.
• uncooked - sliced cucumber
• sliced - fried tofu and tempeh or Bean curd
• sliced - boiled potatoes
• peeled and sliced boiled eggs
• Outside Indonesia, it is usual to improvise with whatever vegetables are available.

The blanched vegetables and other ingredients such as tofu, tempeh, or egg are mixed well with the peanut sauce.

Topping, Rice and Garnishes
In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is nearly always served with krupuk (crackers), e.g. tapioca crackers or "emping", Indonesian style fried crackers which are made from melinjo. A common garnish is finely-chopped fried shallot.

So if you want to try this delicious food just come to any Indonesian food corner or restaurant and you will find this Gado-gado...Bon Appetit guys!

Hi..
Long time I'm not post to this blog do to my busy activity as a employee in a hotel industry. Now I am back and I will take my time to post any Healthy Food idea that could help you to find or to choose any healthy menus or healthy recipes. Like now in a Christmas season, many food will be served and you have to smart to choose which food would you eat. So now I try to help you to make choice. Let's stay healthy...

Red & White Salad

Makes : 8 servings, about 1 3/4 cups each
Active Time : 25 minutes
Total Time : 25 minutes


INGREDIENTS

• 4 cups thinly sliced hearts of romaine
• 2 heads Belgian endive, cored and thinly sliced
• 1 bulb fennel, trimmed, cored, quartered and thinly sliced
• 1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 1/2 head radicchio, cored, quartered and thinly sliced
• 1 red apple, cored and cut into matchsticks
• 1 cup thinly sliced radishes
• Champagne Vinaigrette, (recipe follows)
• Freshly ground pepper, to taste

THIS RECIPE CALLS FOR: Champagne Vinaigrette

PREPARATION
Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.


TIPS & NOTES
Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.


NUTRITION
Per serving: 111 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 424 mg sodium; 324 mg potassium.


Nutrition Bonus: Vitamin C (30% daily value).
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 1 1/2 fat


Image & Article Source : http://www.eatingwell.com/recipes_menus/collections/christmas

Cucumbers are number four most cultivated vegetable in the world and known to be one of the best foods for your overall health, often referred to as a super food. Pick a handful of firm, dark green cucumbers and drop them into your shopping cart. Congratulations! You have just bought yourself stuff full of good health.

Cucumber re-hydrates body

If you are too busy to drink enough water, eat the cool cucumber, which is 90 percent water. It will cheerfully compensate your water lost.

Cucumber fights heat inside and out

Eating cucumber will get your body relief from heartburn. Apply cucumber on your skin and you will get relief from sunburn.

Cucumber eliminates toxins

All that water in cucumber acts as a virtual broom, sweeping waste products out of your body. With regular eating, cucumber is known to dissolve kidney stones.

Cucumber replenishes daily vitamins

Cucumbers have most of the vitamins the body needs in a single day. A B and C, which boost your immune system keep you radiant and give you energy. Make it more powerful by juicing cucumber with spinach and carrot. Don’t forget to leave the skin on because it contains a good amount of vitamin C, about 12 percent of the daily recommended allowance.

Cucumber supplies skin friendly minerals

Cucumber is high in potassium, magnesium and silicon. That is why spas abound cucumber based treatments.

Cucumber aids in digestion and weight loss

Due to its high water and low calorie content, cucumber is an ideal source for people who are looking for weight loss. Use cucumbers in your soups and salads. If it is not your favorite snack you can crunchy cucumber sticks with creamy low fat yogurt dip. Chewing cucumber gives your jaws a good workout and the fiber in it is great for digestion. Daily consumption of cucumbers can be regarded as an aid for chronic constipation.

Cucumber revives the eyes

Placing a chilled slice of cucumber over puffy eyes is a cliched beauty visual but it really can help reduce under-eye bags and puffiness due to its anti inflammatory properties.

Cucumber fights cancers

Cucumber is known to contain secoisolariciresinol, lariciresinol and pinoresinol. The three lignans have a strong connection with reduced risk of several cancer types, including ovarian, breast, prostate and uterine cancer.

Cucumber cures diabetes, reduces cholesterol and controls blood pressure

Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which is widely spread to be beneficial to diabetic patients. Researchers have found that a compound called sterols in cucumbers can help decrease levels of cholesterol. Cucumbers contain a lot of fiber, potassium and magnesium. These nutrients work effectively for regulating blood pressure. That is why cucumber is good for treating both high blood pressure and low blood pressure.

Cucumber refreshes the mouth

Cucumber juice heals and refreshes diseased gums. Get a slice of cucumber and press it to the roof of your mouth with your tongue for a half minute, the phytochemcials will kill the bacteria in your mouth responsible for causing unpleasant breath.

Cucumber smoothest hair and nails

The wonder mineral Silica in cucumber makes your hair and nails shinier and stronger. The sulfur and silica in cucumbers help to stimulate your hair growth.

Cucumber promotes joint health, relieves arthritis and gout pain

As cucumber is an excellent source of silica it promotes joint health by strengthening the connective tissues. When mixed with carrot juice, cucumber can relieve gout and arthritis pain by lowering levels of the uric acid.

Cucumber cures hangover

To avoid a morning headache or hangover you can eat a few cucumber slices before going to sleep. Cucumbers contain enough B vitamins, sugar and electrolytes to replenish many essential nutrients and reducing the severity of both hangover and headache.

Cucumber keeps kidneys in shape

Cucumber lowers uric acid levels in your body and though keeping the kidneys healthy.

Article & Image Source : http://www.fitnea.com/14-reasons-you-should-start-eating-cucumber/

 

By Jane Dostine

Having a food allergy can make eating out seem impossible – but it doesn't have to be! Nutritionist Jane Dostine has easy tips which will help minimize your risk.

For most people, eating out is a treat. But if you suffer from an allergy, or coeliac disease, the risks associated with eating commercially-prepared food – not to mention the hassles that come with having to plan ahead – can sometimes outweigh the benefits of a night out.

Unfortunately, there is no way to guarantee that food prepared by someone else will be free from allergens. But, with a few easy steps, you can enjoy a night away from your kitchen. Just make sure you take your medication with you and let your family and friends know where you keep it.

Step 1: First things first

Allergic reactions can be serious – even fatal. So, before you make a restaurant reservation, it’s essential that you have an Action Plan in place (provided by your allergy specialist). An Action Plan is an easy-to-understand set of instructions for your friends and family to follow in case you have an allergic reaction (to find Action Plan templates, go to www.allergy.org.au/content/view/10/3/).

If you are in doubt, you may wish to take ‘safe’ food with you to the restaurant. If you plan to do this, ask the restaurant management beforehand – even if it’s just a café – if this is okay. Eateries will almost always say yes – it is not asking permission that’s rude and could get their backs up.

If you have a child with allergies, take the same steps as for adults.

Step 2: Choose the right cuisine

Allergens can be found anywhere but choosing a restaurant that serves ‘lower-risk’ cuisine can make eating out easier.

• Peanut or tree nut allergy: Steakhouses may be your best bet but they still serve high-risk foods such as marinades, sauces, gravies, pastries and desserts, so be mindful of this when you order. Avoid Asian, Indian and African cuisines, and vegetarian dishes, as they are all likely to use nuts in their cooking.
• Fish or shellfish allergy: Even the cooking of seafood can spray protein into the air which can trigger a reaction, so avoid seafood restaurants and Asian cuisines. Vegetarian, and reputable restaurants with seafood-free options are better choices.
• Sesame allergy: Your best bet is European-style cuisines (French, German, Italian etc) as these traditionally don’t use sesame products. But always check salads, breads and oils. Avoid Lebanese and Middle Eastern-style cuisine.
• Dairy allergy: Asian-style cooking is probably lowest-risk. Avoid European-style cuisines (French, German, Italian etc) as these regularly feature cheese and dairy.
• Egg allergy: Eggs are found in almost everything but vegan restaurants will be egg-free. ‘Modern’ café-style meals such as grilled seafood and meat and three veg are generally safe when served in reputable restaurants – but steer clear of creamy sauces and breading or crumbing.
• Soy allergy: As per egg allergies, café-style meals may be a better choice. Asian cuisines generally need to be avoided as well as many vegetarian meals which use soy beans and tofu. Stay away from bread (most contain soy flour), avoid re-formed seafood and skip Asian sauces.
• No matter what kind of allergy you have, it is best to avoid buffets: The risk of contamination is very high as serving utensils can be shared and foods can be accidently mixed.

Step 3: Select the right restaurant
Selecting the right restaurant can be half the battle. A few simple tricks can go a long way!

• Google restaurants. Customer reviews can give you an indication of how attentive the wait-staff are – which may mean the difference between a safe meal and a contaminated one. Good service also goes hand-in-hand with staff who know the menu in detail, making ordering easier.
• If a restaurant won’t accept bookings, they may have a high customer turnover – which can lower your chances of receiving attentive service. Select a restaurant where you can book ahead, and hopefully, this will increase your chances of having an allergen-free meal.
• It’s also a good idea to book a reservation outside of the lunch or dinner rush.
• Cost can count. More expensive restaurants tend to have better informed (and more accommodating) wait-staff and chefs. This doesn’t mean you should only choose fine dining restaurants – but as with most things in life, you get what you pay for. It is worth paying a few extra dollars to safeguard your health.
• Check out a restaurant’s website. The most suitable eateries will have a good reputation and having a website can be an indication of how well-established a restaurant is.
• If a restaurant doesn’t have a current menu posted on their site, call and ask for a copy. This will reveal if they have any allergy-friendly options and, if not, how easy it will be to order an allergen-free meal. Most large restaurant chains have complete nutrition information available, too.

Step 4: Explain your allergen
Once you’ve selected a restaurant, it’s a good idea to phone ahead to explain your needs. But keep in mind that you will probably need to explain them again to the person serving you.

Don’t just request that your dish be prepared free of your allergen – explain your reason for allergen avoidance and stress the seriousness of a potential allergic reaction. Wearing a Medic Alert bracelet will help emphasise your point!

Step 5: Peruse the menu

• Take plenty of time to read through the menu. Don’t be afraid to ask for help with complicated or foreign cooking terms.
• Before you order, find out which dishes can be made ‘free from’, so you know your options.
• Ask your waiter (or the chef) to describe how the meal is prepared – just in case. A meal may be free of nuts, for example, but it’s possible that it’s made using peanut oil.
• Don’t assume a ‘safe’ dish in one restaurant is the same in another – always check the preparation method.
• Become familiar with alternative names and ingredients of your allergens, such as arachis (peanut), edamame (soy), and bulgar (wheat).

That's all from me, there is 7 Steps but for others you can go directly to the website source at http://www.healthyfood.co.nz

Thank you for coming to my blog, let's eat with healthy way starting today for your better life

The general guidelines for the anti-aging diet are: keep your calorie consumption and saturated fat intake down; eat plenty of wholegrain, oily fish and fresh fruit and vegetables; and cut down on salt and sugar. In addition to these general guidelines, there are specific foods that have a roll in anti-aging and that you should regularly include in your diet.

Avocado
This fruit, which is usually eaten as a vegetable, is a good source of healthy monounsaturated fat that may help to reduce level of a bad type of cholesterol in body. Avocado is a good source of vitamin E and can help to maintain healthy skin and prevent skin aging (vitamin E may also help alleviate menopausal hot flushes). It is rich in potassium which helps prevent fluid retention and high blood pressure.

Berries
All black and blue berries such as blackberries, blueberries, blackcurrants and black grapes contain phytochemicals known as flavonoids-powerful antioxidants which help to protect the body against damage caused by free radicals and aging.

Cruciferous vegetables
The family of Cruciferous vegetables includes cabbage, cauliflower, broccoli, kale, turnip, brussels sprouts, radish and watercress. Cruciferous vegetables assist the body in its fight against toxins and cancer. You should try to consume at least 115g/40z(of any one or a combination) of these vegetables on a daily basis. If possible, eat them row or very lightly cooked so that the important enzymes remain intact.

GarlicEating a clove of garlic a day (row or cooked) helps to protect the body against cancer and heart disease. The cardioprotective effects of garlic are well recorded. One 1994 study in Iowa, USA, of 41,837 women between the age of 55 and 69 suggested that women who ate a clove of garlic at least once a week were 50 percent less likely to develop colon cancer. Another study at Tasgore Medical college in India suggested that garlic reduced cholesterol levels and assisted blood thinning more effectively than aspirin, thus helping to reduce the risk of heart disease.

Ginger
This spicy root can boost the digestive and circulatory systems, which can be useful for older people. Ginger may also help to alleviate rheumatic aches and pains.

Nuts
Most varieties of nuts are good sources of minerals, particularly walnuts and brazi nuts. Walnuts, although high in calories, are rich in potassium, magnesium, iron, zinc, copper and selenium. Adding nuts to your diet (sprinkle them on salads and desserts) can enhance the functioning of your digestive and immune systems, improve your skin help control prevent cancer. Nuts may also help control cholesterol levels. Never eat rancid nuts, however, as they have been linked to a high incidence of free radicals.

Soya
Menopausal women might find that soya helps to maintain oestrogen levels. Soya may alleviate menopausal hot flush and protect against Alzheimer's disease, osteoporosis and heart disease. Look out for fermented soya products, which are more easily digested, therefore more nutritional, and do not generally cause food intolerances. You may want to check that soya products have not been genetically modified. Soya should not be confused with soya sauce, which is full of salt and should be used sparingly, if at all.

Whole meal pasta and rice
Complex carbohydrates provide a consistent supply of energy throughout the day and should make up the bulk of your diet. Wholemeal pasta is an excellent complex carbohydrate. It is high in fibre and contains twice the amount of iron as normal pasta. Brown rice is another recommended complex carbohydrate, which is high in fibre and B vitamins.

Watermelon
Both the flesh and seeds of the watermelon are nutritious so try blending them together in a food processor and drinking as a juice. The flesh contain vitamin A, B and C ; the seeds contain selenium, essential fats, zinc and vitamin E, all of which help against free radical damage and aging.

Water
Drink at least 8 glasses of water every day in order to remain healthy. Water helps us to get rid of the toxins and unwanted waste materials from your body.
Don't rely on thirst; this sensation diminishes with age. Drink often and choose from nutritious liquids, including 100% fruit and vegetable juices, skim or low fat milk, broths, sparkling water, and teas. You can also get fluids from foods, especially those that are liquid at room temperature. Try gelatin, frozen yogurt, soups, watermelon, pickles, oranges, lettuce, tomatoes, etc.


Scientists at the USDA have developed a rating scale that measures the antioxidant content of various plant foods. The scale is called ORAC, which stands for Oxygen Radical Absorbance Capacity. They discovered that a small group of "super foods" have up to twenty times the antioxidant power of other foods. It is recommended that one eat foods containing at least 3,000 ORAC units a day, which is not difficult, since 1/2 cup of blueberries contain 2,400 units.





Articles Source: http://www.womenfitness.net/anti_aging_food.htm

Low-calorie chocolate dessert recipes for 100 calories or less.
Satisfy your cravings with these tasty chocolate indulgences. There’s no need for guilt because each one of these healthy chocolate dessert recipes is just 100 calories or less. Chocolate also delivers heart-healthy antioxidants.

Chocolate-Covered Brownie Bites 
Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.

Chocolate & Nut Butter Bites
Sweet satisfaction in seconds.

Quick Mini Chocolate Cheesecakes
Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.


Thick & Rich Hot Cocoa
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is something different from the usual hot cocoa. Serve it in a demitasse or espresso cup for an elegant treat.


Peanut Butter & Pretzel Truffles
These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.


Frozen Chocolate-Covered Bananas
Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.


Chocolate Nut Bark
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.


 
Bittersweet Chocolate-Orange Truffles
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes.

Bon appétit.......



Articles & Images source: www.eatingwell.com

This another 5 of 10 Tips to help you eat well for your life, keep reading.....


Tip 6: Be a Savvy Shopper

One of the best ways to make healthy cooking a breeze is to be a smart shopper. That starts with planning meals and making a detailed shopping list grouped by the layout of your supermarket before you head to the store. It makes your trip much less stressful (not to mention faster) if you don’t have to backtrack when you’re already at the register because you realize that you forgot the carrots. Concentrate your shopping in the outer sections of most supermarkets—produce, seafood, meat and dairy departments—where the healthiest and least-processed ingredients tend to be. In the freezer section, head for frozen vegetables and fruits. In the inner aisles, go for healthy staples like whole grains, canned or dried beans, canned tomatoes, spices and plenty of tasty condiments.


Tip 7: Read Labels
When you pick up foods that have nutrition labels, make sure you always read them. Check the nutrition information and also look at what ingredients are in the product. A general rule: the simpler the ingredient list is to read, the better. The label’s a great spot to look out for trans fats—don’t just rely on the marketing that says “0 grams trans fats,” but check to make sure there are no partially hydrogenated oils in the ingredient list.

Tip 8: Keep a Well-Stocked Pantry

When your pantry is full of staples, you’ll find you won’t need to run to the store in the middle of cooking dinner to get a bottle of soy sauce. Plus it makes it easier to improvise a dinner on the fly when you don’t already have something planned. Ingredients like pasta, canned beans and canned fish can be the basis of spur-of-the-moment meals.

Tip 9: Eat What You Love

Eating well is not about deprivation—it’s about that good feeling you get when you eat something that is flavorful, wholesome and satisfying. No food should be off limits. Studies show that depriving yourself of the foods you love, especially in the name of dieting, may cause you to overeat later. Embrace a delicious and healthy way of eating that you can sustain for your whole life.

That’s why we believe you should satisfy your cravings. When you bake, limit added sugars. (Added sugars of any kind—whether it’s corn syrup, white sugar, maple syrup or agave—all add calories and don’t offer any nutritional value.) Savor desserts so you really enjoy it without feeling guilty. But the bottom line is that maintaining a healthy weight comes down to balancing the amount of calories you eat with the amount you expend during the day. So if you’re going to have that piece of cake, think about cutting back somewhere else or exercising a little longer.

Tip 10: Make Cooking Fun

Cooking should be relaxing, creative and delicious. If you’re not experienced in the kitchen, perhaps you cook the same few things over and over. Start broadening your skills by slowly adding new, easy recipes to your repertoire—pick one new recipe to try each week. The more things you cook, the more confident you’ll feel about experimenting and the more fun you’ll have in the kitchen.

Articles & Image Source: www.eatingwell.com