http://www.articletrader.com/ Articles at ArticleTrader en-us http://www.articletrader.com/food/the-things-you-should-try-with-your-espresso-coffee-machine.html http://www.articletrader.com/food/the-things-you-should-try-with-your-espresso-coffee-machine.html Thu, 29 Oct 2009 22:04:44 -0500
In Italy and other parts of Europe and US America, at home espresso machines bring cheerfulness to the coffee addicts' right at the comfort of their familys. In fact, Gaggia machines are among the world's topmost espresso coffee makers.

Espresso Machines made by Gaggia are figured to perform the highest quality of brew, and for this reason one Gaggia espresso maker can expend up to $200. The coffee machines used in many commercial coffee shops were innovated by Gaggia Machines from regular espresso coffee machine to cappuccino machines.

To enjoy a satisfactory coffee from Gaggia espresso maker is effortless. The things needed are Gaggia coffee machine with its measuring spoon, coffee grounds and coffee cup. The first direction is to switch on the coffee maker to pre-heat it for 6 minutes. Add a spoonful of coffee grounds into the coffee filter using the measuring spoon fitted by Gaggia Espresso Machines to make a cup of coffee. Re-insert the coffee filter into its holder before pressing the start button.

The next thing to do is to place the cup or carafe under the coffee machine's spout. To make the classical brew of coffee that is so famous of gaggia espresso maker, tamp the coffee with 30 pounds of friction. Coffee experts open that to have the matchless espresso, factors such as water, quality of coffee as well as heat and temperature join in a role.

Espresso machines are a machinery that cultivate quality coffee according to the ability of the user, although it can be said that the key functions of espresso machines are the same. First, the coffee maker uses the water and heats it up until it reaches the exact level, after which, the machine let the hot water to pass through the ground coffee to elaborate the espresso.

The remaining hot water is given squeeze and heat to build hot steam that make the foam-flecked effect of milk in cappuccino and latte beverages. The famous commercial espresso machines that Gaggia invented for coffee bars anywhere are fully-natural coffee machines—whether cappuccino machines or gaggia espresso maker.

This is because it present convenience in a span of minutes without sacrificing the quality of their coffee. In coffee bars that are famous and busy, this type of coffee machine is recommended and used.

To give a view on how the casual espresso machine works especially, this article gives the primary information on a cup of coffee is made before it is delivered to its customer. The first move is to have the coffee grounded. A skilled barista can do the effort. Next is to insert the portafilter before pushing the button and wait. The coffee machines have their own settings to do the work for decaffeinated and regular coffee, which are both accomplishd in seconds.


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Are you looking for some new coffee taste to drink in the morning? Checkout the different coffees you start your morning with. Get the the very best facts on new coffees that you can drink in the morning. Go to Chemex coffee maker to find new coffees to brew. If you need an espresso coffee machine, then don't miss this site, http://www.koffeeklatsch.com .

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/smoking-seafood.html http://www.articletrader.com/food/smoking-seafood.html Mon, 26 Oct 2009 10:29:43 -0500
Smoking Fish in Asheville, NC

In theory, any type of fish can be smoked, but oily and fatty fish are preferred as they absorb more of the smoke flavor and take better to the smoking process.

The cool mountain climate and prevalence of outdoor space in Asheville, NC provide a perfect environment for smoking. George Baxevanis, and his son Alex, have taken to smoking trout which is prevalent in the streams and rivers surrounding Asheville in Western North Carolina. George is the owner of Fisherman's Quarters II -- a popular family-style seafood restaurant in Asheville. His son, Alex, grew up in the restaurant industry and is now running a catering business -- ABC catering.

George and Alex shared that they have found a new love for smoking.

"We've been experimenting with various methods and recipes. Alex is working to master smoking so he can offer smoked trout and salmon to his clients.

"Currently, I'm working on a recipe for smoked trout fish dip," Alex says.

Hot Smoking and Cold Smoking

Smoking methods vary and the smoking of fish is an art form. Whatever the method, there are some commonalities. First, the fish is treated with salt or "brined." Usually, this is done by soaking the fish in brine which is salt water that may or may not have seasonings in it or by coating the fish with salt. This cures the fish, drawing out moisture. Some of the salt will soak into the fish and the combination of the salt absorbing and the moisture being removed prevents bacteria growth that will cause the meat to spoil. The curing time varies, depending on the size and density of the fish.

Sugar, herbs, spices and sometimes liquor are used and the recipes used in the second curing create much of the variety that is available in smoked fish.

Then the fish is smoked in an enclosed chamber. The smoking time and temperature vary. Depending on the time and temperature, fish can be hot or cold smoked.

In cold smoking, the fish is smoked slowly at a low temperature between 60-110 degrees F. Cold smoking does not cook the fish; it just dries it a bit and gives it flavor. This keeps the fish moist. Properly cold smoked fish will keep for months. The most popular type of cold smoked fish is cold smoke variation of salmon known as lox.

Hot smoking happens at a higher temperature that sometimes starts lower but usually reaches a temperature of between 150-180 degrees F for a few hours. In this process, the fish is at least partially cooked and will keep for a few days in a refrigerator. Hot smoked fish is firmer and flakier than cold smoked.

Temperature control is crucial as too much heat will dry the fish out before it is properly smoked. Salmon is the most popular hot smoked fish, but trout, tuna, mackerel, bluefish and sablefish (often sold as black cod) are also common.

Hot smoked fish will not cut like lox and will crumble or flake if cut too thin. Hot smoke fish is best cut into chucks or cubes or flaked apart along the natural seams of the muscles.

Wood Choices for Smoking

Hardwoods are preferred to soft. Native Americans of the Pacific Northwest traditionally smoked salmon over alder. Oak, maple and hickory are other popular choices. Some people like to mix a hard wood with that of a fruit tree like apple or cherry. You'll want to use small chunks or chips of wood.

"Experiment with different combinations to create your own signature smoke flavor," adds Alex.

For more interesting seafood articles and facts on seafood visit:

http://fishermansquarters.info



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Bryan Sullivan is the Executive Vice President of Write Away, Inc. - a public relations and marketing firm based in Weaverville, NC. He also often writes for regional& national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.
For more information, visit:
http://fishermansquarters.info



Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/oysters-a-seafood-delicacy-and-culinary-tradition.html http://www.articletrader.com/food/oysters-a-seafood-delicacy-and-culinary-tradition.html Thu, 15 Oct 2009 10:39:13 -0500
Whatever the origins, people have valued oysters as a food source since recorded history. Particularly prized by early Greek and Roman cultures, oysters are exceptionally nutrient-rich foods that contain protein and carbohydrates.

George Baxevanis, owner of Fisherman's Quarters II in Asheville, NC, emphasized the health benefits of eating oysters - "Oysters are a great source of vitamins A, B [1,2 and 3] and C. Eating half a dozen of oysters gives you a daily dose of many essential minerals as well including calcium, copper, iodine, iron, magnesium and zinc. They are also believed to be powerful aphrodisiacs."

Oyster Varieties

Like wine lovers, oyster aficionados have developed their own culture. The particular region an oyster is cultivated from or farmed in imparts flavor distinctions on the oyster. Differences in the water quality, its' nutrient composition and sediments found in the oysters' environment give them different tastes so the region or "terrior" the oysters come from is of importance to oyster fanatics. Oysters, therefore, are often named by the place from which they come. That said, oysters are usually divided into three types: flat or European, Pacific, and Virginica which are also called the Atlantic or Eastern oyster. Pacific and Virginica are the most common oysters found on menus in the states.

Atlantic oysters are found from Canada to South America and are renowned for their delicate flavor. Apalachicola oysters, from Florida, are most-commonly served on the east coast and are among those used at Baxevanis' family-style restaurant. Other common Atlantic oysters include the Box and Blue Point varieties from Long Island, NY.

Pacific oysters are often larger and have rougher shells, allowing them to thrive in colder Pacific waters. Pacific oysters have a creamier taste that is more mineral than salty. Kumamoto oysters are a popular example. They have a buttery finish and are a good "beginner's oyster" because of their small size and mild taste. Steamboat oysters are another popular Pacific variety.

The Art of Oyster Shucking

Oyster shells are tough to open and the skill of opening an oyster known as "shucking" is an art form. This skill only comes into play if you want to enjoy oysters raw or "on the half shell" as cooking oysters will cause them to open naturally. If a cooked oyster does not open throw it away, as it is most likely spoiled.

To open oysters for raw consumption you need an oyster knife and an oyster glove. Oyster knives have a blunt tip and usually a slight curve before the tip. Never use a sharp tip knife to open an oyster as they easily slip or break and can cause you to injure yourself. This is where gloves come in handy. Shuckers often wear a glove that is similar to chain armor.

Now, hold the oyster with the curved side down and hinge pointed toward you. Insert the knife near the hinge between the two shell halves. Rock the knife slightly side to side as you push in. Work the tip of the knife into the oyster about half an inch. Twist the knife handle to pop the oyster open. Next, slice the tissue that connects the oyster to the top shell. After opening the top shell, cut the oyster from bottom cup. Try not to mangle the oyster and flip it over in the curved half of the shell to make it look nice.

Calabash Seafood, Asheville style

Calabash seafood is popular, worldwide, for its' generous portions and easy going home-style feel. Originating from a small fishing village on the Carolina cost, George Baxevanis has brought Calabash to Asheville at Fishermans' Quarters II. "We serve oysters your favorite ways. The oyster stew is very popular. We also have an oyster cocktail which is our spin on raw oysters. As a Calabash restaurant we also serve them fried as an entrée, a po-boy or as part of one of our combination platters."

However you like your oysters, eat up and enjoy!

For more interesting seafood articles and facts on seafood visit:
http://fishermansquarters.info


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Bryan Sullivan is the Executive Vice President of Write Away, Inc. - a public relations and marketing firm based in Weaverville, NC. He also often writes for regional& national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa and their Black Lab, Annie.
For more information, visit:
http://fishermansquarters.info


Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/the-best-food-in-cornwall.html http://www.articletrader.com/food/the-best-food-in-cornwall.html Thu, 01 Oct 2009 07:38:26 -0500
Held at Event's Square in the centre of the town, the festival has grown year on year and now sees endorsement from local businesses and national celebrity chefs, as well as sponsorship from Falmouth's smaller restaurants and the biggest Cornwall hotels.

This year sees celebrity chef Mat Follas (of The Wild Garlic and BBC Masterchef 2009 fame) open the event with a cookery master-class on the 15th October, before a cookery demonstration, live music and a five course gourmet dinner. Much of the same follows over the next three days ending with a boat race on Sunday 18th October, as well as a Sunday lunch.

Falmouth is the perfect location for the festival. The town overlooks the third deepest natural harbour in the world and has a rich maritime heritage which can be explored at the National Maritime Museum. Although the docks still have major contributions to the local economy today, during the summer the town is popular among tourist who flock to make the most of the area's beaches: Gyllingvase, Swanpool and Maenporth.

Of course much of the town's heritage is based on its vibrant nightlife of pubs and restaurants. Local Cornish ale (brewed up the road by Skinners in Truro) is the drink of choice - and is served in most bars. The town also has a rich and varied food scene with a particular focus on seafood including lobster and mussels caught fresh off the south coast - but for those who want to try something else there are tapas, Indian and Nepalese, as well as Chinese establishments.

The town is also popular with those interested in recreational sailing and other water sports. The waters are predominantly fairly sheltered, and offer prime yachting and canoeing opportunities up the River Fal, the Helford and around the Roseland Peninsula. Much of the surrounding area is also best explored by foot, with coastal walks and trails covering the Carrick region.


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Sarah Maple writes about hotels in Falmouth Cornwall and short breaks in Cornwall.


Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/best-pubs-in-devon.html http://www.articletrader.com/food/best-pubs-in-devon.html Wed, 02 Sep 2009 10:43:44 -0500 • Black Venus
• Blue Ball Inn
• The Bush Inn
• Dolphin Inn
• Inn on the Square
• The George Hotel
• Hunters Inn
• The Hoops Inn
There are others, of course, but the list above contains the best of the best, according to the 2008 food and drink awards. These pubs have something for everyone, and they're high-quality and classy without making anyone feel uncomfortable or like they don't belong. They also have great food and drinks and they're very kind to people who are visiting, which is a big plus when you're in a strange place and a little bit unsure of where you should be going. In the end, all of these pubs are great choices. You'll have to pick the one that feels the best to you, or you can visit several of them and frequent the ones you like best, depending on the length of your stay.

Finding the best pubs for you can mean some trial and error, and it can also depend on who else you've brought with you. If you're travelling along you can go where you like, but if you've brought along some friends or family members there might be some opinions about what makes a good pub and which pub they'd like to stop at. You could also need a place that's kid friendly, and you'll want to make sure that you find one before you have some hungry, fussy children. Most places have no problems with families and small children, but some are more accepting and accommodating, and you'll want to find them. You can find that out from the locals quite easily if you haven't done any prior research, and the local Devon people can often provide you with the best source when it comes to which pubs you'll want to go to. They know more about their area than the tourist information guides often do, because they frequent certain places - some of which might be off the beaten path but still quite wonderful and definitely worth considering.


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This article was written by Tom Sangers on behalf of John Fowler Family Holiday Parks who offer Cheap Family Holidays

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/dieting-dont-be-afraid-to-indulge.html http://www.articletrader.com/food/dieting-dont-be-afraid-to-indulge.html Wed, 02 Sep 2009 09:22:39 -0500
But all those things can actually be good for you. Honest.

Claire Criscuolo is the founder and proprietor of legendary health food emporium Claire's Corner Copia, in New Haven, Connecticut (www.clairescornercopia.com), and as she nears the restaurant's 35th Anniversary in September, she wants to deliver a message to the rest of the world: Healthy doesn't have to hurt.

"For more than three decades, we've been working on creating healthy foods that don't taste like healthy foods," Criscuolo said. "When most people think of health foods, they think of bland, gritty or virtually tasteless substitutes for the fatty, unhealthy foods they'd prefer to eat. Instead, we don't try to imitate anything - all our recipes and dishes are created from scratch, with originality and creativity. We work hard to buy sustainable and organic ingredients because we think we should take as much care in preparing our menu items as people should be taking in their health and diets. For instance, we eliminated trans fats from our menus in 2001, replacing shortenings in our pie crusts with organic and trans fat free and our pie crusts remain tender yet flaky, the way most people like them."

Criscuolo's gourmet vegetarian restaurant, a hub of the healthy eating population worldwide, opened in 1975, and probably owes its being a few years ahead of its time to being close to Yale University's progressive campus. The restaurant was handicapped accessible long before the law mandated it, eliminated trans fats from its menu before most people knew what they were, before accessibility laws were enacted, was declared kosher nearly a decade ago and has had a Braille version of its menu since the 1980s.

"Popular foods that are loaded with delicious and healthy vegetables include comfort foods, like stuffed peppers, vegetable pot pies, and our Portobello stacks with braised organic baby spinach, sun-dried tomato pesto, and feta cheese," Criscuolo said. "Our Quesadilla Zio Javier has organic black beans, tomatoes, chili peppers, onions, and salsa verde with organic avocado, and we make our own veggie burgers. We make a Greek Veggie Burger with organic oats and brown rice, carrots, walnuts, onions, mushrooms, and we top it feta, cucumber, and yogurt. It's all healthy, but it all tastes like the richest gourmet fare."

With entrees like that, there's room for a little indulgence with Claire's world famous Lithuanian Coffee Cake, a signature staple of Claire's menu.

"Our Lithuanian Coffee Cake started out with the name, Sally Tessler's Mother's Coffee Cake, because the base recipe started out as our beloved employees Mom's family recipe," Criscuolo said. "I added coffee and vanilla to the batter and added coffee grounds and brown sugar and walnuts to the filling. After a short while, we realized the name was a bit lengthy and I wanted to name it after the place Sally's Mom's family came from; Sally told me that her Mom's family came from what was Lithuania, and at the time that was part of the Soviet bloc. Well, I suggested we help the ‘revolution' with the cake and declare it Lithuanian Coffee Cake. I wish democracy came that easily, but Sally loved the idea and years later when Lithuania became an independent country once again, she called to ask ‘So what do you think, did the Lithuanian Coffee Cake have anything to do with the freedom?'"

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Claire Criscuolo graduated from East Haven High School in Connecticut (where years later, she was given the Distinguished Graduate Award) and went to the University of Bridgeport School of Nursing where she graduated and earned her RN. Happily married since 1975 to her husband and co-founder of Claire's Corner Copia, Frank Criscuolo, she has written three cookbooks of healthy recipes.

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/how-to-make-chocolate-gift-baskets-the-perfect-present.html http://www.articletrader.com/food/how-to-make-chocolate-gift-baskets-the-perfect-present.html Thu, 27 Aug 2009 12:07:50 -0500
In choosing perfect chocolate gift baskets, there are many things to check. First, consider who is receiving the gift. A diabetic friend may prefer to receive chocolates that are made from sugar substitutes. An Italian colleague may favor chocolates imported from Italy. Some favor dark chocolates over the white and milk types, others want their chocolates fruity than nutty. Remember that there are chocolate gift baskets for everyone, and one just need to know preferences of the person receiving the gifts.

One good thing about chocolate gift baskets is that you can actually customize it. Put a twist by making the actual basket look more attractive. Try decorating it with some flowers. One can even hand paint the holder which will make it appear more personal than usual.

One can also make chocolate gift baskets the perfect present by making it the ultimate expression of sweetness. Bear in mind that a sweet treat plus a sweet effort equals an unforgettable gift. Send someone chocolate gift baskets even if they are far away. Shops selling these items usually offer some delivery services. It is also good to make the chocolates home-made, and give them with simple notes like "personally made for you" or "home-made chocolates only for you."

There also various reasons why chocolate gift baskets are the perfect gifts. One obvious reason is the fact that everyone loves chocolate! Who doesn't like melting chocolates in their mouth? Moreover, chocolate gift baskets are cheaper than jewelry and electronics. It also saves time for those who are quite busy. The reason is that there are many stores selling this treats. All one need to do is to order them, provide the specifications and pick them up.

Also, chocolate gift baskets are for all occasions. You can give them for Father's Day by making the chocolates that you select your dad's favorites. Give them also during Easter with chocolate Easter eggs. During Christmas, you can make the chocolates shaped into Christmas trees, or stars. And of course, during Valentine's Day, don't forget the heart-shaped choices!

Chocolate gift baskets are also the favorite gifts because they are beautiful and delicious at the same time. In fact chocolate gift baskets stimulate all the senses. It pleases the sight with its presentation; while at the same time, it awakens the taste with its delectable flavor. The texture of melting chocolates arouses the touch and its aroma stirs up the sense of smell. These are the reasons that make it the best gift and the most memorable present.

For all year round, from New Year's day to Christmas; for all the people you know, from your boss to your loved one, you can never go wrong if you give chocolate gift baskets as your presents!


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Kevin Lloyd is the author of chocolate gift baskets articles for www.chocolategiftbaskets.org

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/gourmet-gift-baskets-for-weight-watchers.html http://www.articletrader.com/food/gourmet-gift-baskets-for-weight-watchers.html Thu, 27 Aug 2009 12:00:53 -0500 gourmet gift baskets your actual diet plan!

Make your gourmet gift baskets "diet friendly" instead of "fat friendly" simply by changing the usual entrée. Personally take charge in choosing the foods that will be included in your package. And be pro-active in asking or even suggesting foods that will comprise your gourmet.

With Liquor-Wine-Beverage-and-Cheese-Crackers combo in your gourmet gift baskets, opt for the classic type of wine, like red or white wine. Stay away from mud shakes, or beverages that are cream-based. Because the red and the white wine have fewer calories in them, than those heavy shakes or cream drinks. On the other hand, with cheeses, choose the low fat type. There are a lot of cheeses now sold in the market that are diet friendly with fewer sodium and fat in them. And before adding them in your gourmet gift baskets, you can always check the nutritional contents listed at the back of the package. With crackers, choose the simplest one with no sugar or anything added in it. Remember you have the cheese for the taste, so you don't need another flavor!

With gourmet gift baskets containing cookies, make sure that these pastries can not ruin a weight loss regimen. If it is chocolate cookies, go for the dark chocolates. They are less fattening and have more health benefits. If it is fruit flavored cookies, make sure it's not heavy on sugar. They are made mostly from preserved fruit jams that have thick sugar sauces, which are big No-No's to dieters. There are already a lot of cookies that are low in calories and low in fat as well, find them and let them be the main element of your gourmet gift baskets.

If fruits are the main theme of your gourmet gift baskets, bear in mind that not all fruits are dieter's best friend. Some fruits are extra loaded with calories making them horrific to weight watchers. Look out for the sugar content. Ripe mangoes have higher sugar than cantaloupe. Avocados are loaded with good fat; and although it is good fat, it can still be bulky in calorie-content.

The lesson: Dieters should not fear gourmet gift baskets, or the foods in them. You just have to have wise and healthy choices of items that you are going to include in your package. And with so many innovations the latest technology is offering, we are lucky to have a wider array of diet-friendly foods available in our market today. We just need to be extra watchful in finding them. Remember that little efforts may contribute to large weight loss in the end.


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Kevin Lloyd is the author of gourmet gift baskets articles for www.gourmet-gift-baskets.org

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/nettles-and-dandelions-are-increasingly-part-of-the-mediterranean-diet.html http://www.articletrader.com/food/nettles-and-dandelions-are-increasingly-part-of-the-mediterranean-diet.html Mon, 24 Aug 2009 16:28:37 -0500
Dandelion has a rich history as a nutritious food with medicinal properties. The word "dandelion" comes from the French "dent de lion" or "lion's tooth." This is in reference to the plants leaves, which are jagged-edged.

The official name for the flowering plant is Taraxacum from the Asteraceae family. The word Taraxacum has its basis in the Greek language, and its definition is "remedy for disorders."

The dandelion is native to Europe and Asia, with two species found as weeds globally. Common in the northern temperate zone, dandelions grow in pastures and meadows, on waste ground and by roadsides.

The head of a dandelion is actually a small cluster of yellow flowers. Being plenteous, it's no wonder the plant came into wide usage in the past and continues so today.

Concerning nettles, there are numerous species of the plant. However, Stinging nettle (officially called Urtica dioica) is the perennial flowering plant used as nutritious food. Native to Europe, Asia, northern Africa and North America, it also goes by the name "common nettle."

Stinging nettles grow between 3 to 7 feet in height during the summer. It has soft green leaves with edges that resemble a serrated knife. The leaves and stems have non-stinging hairs and many stinging hairs. The chemical compounds in hairs that come off when touched emit chemicals that cause a sting, hence the name.

Today there is much concern about unhealthy fats in one's diet. Many are espousing the benefits of a Mediterranean diet instead. Common fare for people of this region includes plenty of green vegetables, fresh fruit, fish and the use of olive oil.

Dandelions traditionally find themselves as salad greens in the Mediterranean diet. Stinging nettle, with a flavour akin to spinach, is also becoming more popular as a side dish.

Always experimenting with culinary delights, the Mediterranean diet now includes different recipes using dandelion and stinging nettle. In culinary concoctions, dandelion leaves are becoming more prevalent on restaurant menus. They are a part of braised dishes and salad dishes. As a leafy green vegetable, stinging nettle finds use as a flavouring in some Gouda cheeses. It also makes a substantial soup and is rich in protein.

The medicinal uses of dandelion and stinging nettle are plentiful. After washing them well, you can boil both of these plants. Next, you infuse them to make a rich tea full of vitamins and minerals.

Dandelion finds use mainly for disorders related to the liver. This includes congestion and inflammation, cirrhosis, hepatitis and jaundice. It also includes gallstones and bile-duct inflammation. In addition, dandelion has diuretic properties.

The stinging nettle has cleansing and strengthening nutrients. A quality remedy for hay fever, asthma and eczema, they have a strong anti-allergenic effect. Some hair shampoos contain nettle to control dandruff and to give hair shine.

Legend has it that dandelions were responsible for saving a people from a famine. This was on the Mediterranean island of Menorca. Stories of old speak of how a plague of locusts on the island consumed virtually most of the plant life on Menorca. The residents of the island survived for almost a year by eating dandelion root.

One of Spain's Balearic Islands, Menorca which is also known as Minorca lies between Spain and the North African coast. It's not surprising, to this day, to find dandelion in Mediterranean dishes in homes and restaurants on Menorca. Along with its healthy Mediterranean cuisine, the island offers sun, sand and siestas by the sea.

Menorca is home to more than 120 beaches. Water and water sports abound on this piece of western Mediterranean archipelago. Holidaymakers who travel to Menorca can enjoy a host of activities and good eating in places such as Mahon, the island's capital.

You can make the Mediterranean way part of your lifestyle even before you travel. Mediterranean diets rich in leafy greens like dandelion and stinging nettle are beneficial in many ways. The region's diet can build your health at home so you're ready for that island holiday.

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Information about Menorca including the Menorca Spain weather is at yourmenorca.net

The travel resource has villa holiday companies who offer holiday villas in Menorca

Source: http://www.articletrader.com ]]> http://www.articletrader.com/food/a-restricted-diet-does-not-mean-limited-on-flavor.html http://www.articletrader.com/food/a-restricted-diet-does-not-mean-limited-on-flavor.html Tue, 18 Aug 2009 08:54:09 -0500
Paul Martin's American Bistro chefs thoughtfully prepare delectable dishes for special meal requests using organic, local, seasonal foods. They use fresh herbs and raw ingredients to enhance flavor without the added salt or sugar. Our team grills over mesquite and pan roasts to cut down on the fats and oils used in preparing food and when they do use fats they are olive oils they are of the highest quality and used sparingly. Our goal is to prepare fresh, creative and savory dishes to excite your palate and fit into your life style plan.

The bistro offers a wide variety of choices that meet the requirements of a low-fat, low salt and low sugar diet. Here is just a sampling of some fabulous dishes on the Paul Martin's American Bistro exciting menu:

Wild Alaskan Halibut Mesquite Grilled Lamb
Cedar Salmon or Grilled Salmon Brick Chicken
Prawn Cocktail Smoked Salmon Lettuce Cups
Seafood Platter Mahi-Mahi
Mushroom Soup Tomato Soup
Smoked Salmon Farmers Market Vegetables

When visiting your local Paul Martin's American Bistro, speak candidly with our service staff about your conscientious meal preferences. Better yet, email us your healthy choices ahead of time. No matter the request, don't hesitate to share. We will prepare your meal to your specification. Requests for no sauce or accoutrements, dressings on the side, or no butter or salt are welcomed. Ask us what protein we may bake, broil or roast for you. We want to make your meal an enjoyable experience. Remember at Paul Martin's American Bistro® you will not sacrifice flavor and excitement when you request a health conscious meal.

At Paul Martin's American Bistro®, "Eat organic. Believe in sustainable. Buy local. Love fresh."
Paul Martin's American Bistro


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Brian Bennett
Cindy Woudenberg

Source: http://www.articletrader.com ]]>