1 Best Fruits for Weight Loss

BEST FRUITS FOR WEIGHT LOSS

Fruit is nature's ready-made snack packed with vitamins, fiber, and other nutrients that support a healthy diet.
Fruit is also generally low in calories and high in fiber, which may help you lose weight.
In fact, eating fruit is linked to a lower body weight and a lower risk of diabetes, high blood pressure, cancer, and heart disease.
Here are 11 of the best fruits to eat for weight loss.

What do you eat on the grapefruit diet?

As you might expect, this plan goes far beyond the common practice of simply eating one grapefruit a day.
“The golden rule is to eat half a grapefruit at every meal,” Dr. Oz explained.
This “dosage” has proven effective in university research and at Dr. Petrucci’s Pennsylvania clinic.
To maximize the benefits of the citrus, Dr. Petrucci has dieters round out meals with unlimited veggies, plus healthy servings of metabolism-boosting protein, anti-inflammatory grains, and hunger-killing natural fats.
With her helping hand, it’s pretty easy to learn how to do the grapefruit diet.
Just figure out whether you prefer eating grapefruit after meals or before them, and then you’re ready to proceed.

HEALTHY FOOD BLOGS

2020 BEST SALAD OF THE DAY

Beetroot & halloumi salad with
pomegranate and dill

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and
the crunch of pumpkin seeds is a moreish combination

1 medium red onion, halved and thinly sliced
2 tbsp apple cider vinegar
2 oranges
4 handfuls rocket leaves
2 cooked beetroots, chopped
drop rapeseed oil for frying
80g thinly sliced halloumi slices halved
80g pomegranate seeds
2 tbsp pumpkin seeds
handful mint leaves
few sprigs dill, chopped

Method of preparation

Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.

Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.

Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

BE ORIGIONAL EAT HEALTHY AND LIVE HEALTHY

HealthyFoodBlogs

A Modern Technique of Cooking Indian Food

Indian cooking really isn’t that complicated, and it’s incredibly forgiving to
the beginning Indian chef because the use of spices makes every dish delicious.
That said, there are several techniques it’s helpful to familiarize yourself
with as you begin to explore this adventurous and rewarding cuisine.

1. Tadka or Baghar: Tempering

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The process of tempering involves blooming spices in hot ghee in order to add marvelous, deep flavor to food. This technique is used to add enhance the flavor of vegetables, daals, chutnes, raita, and other dishes; the timing depends on the type of dish. For example, for vegetables dishes, tadka is done in the beginning, whereas with daal, it is added on top at the end. Every region of India adds different items to tadka, but the most common are whole mustard and cumin seeds.
In Northern India, onion and garlic may be used. In Southern India, it’s common to use shredded coconut and curry leaves. Other spices commonly added include asafoetida and chilis.

Dum: Steaming

Dum means to ‘breathe in’ and is an Indian method of steaming by closing a round, heavy-bottomed pot with a lid and slowly cooking over a low flame. In this technique, the food cooks in its own steam and the slow-roasting enables each the spices and herbs to release their full flavor into the dish. In modern-day cooking, using a cast iron oven with a heavy lid is an effective way to seal and slow cook this type of dish. However, in traditional Indian cooking, a clay pot (or handi) was sealed with wheat flour dough to make sure steam was trapped inside, preserving the aroma and maturing the flavors.

Bhunao: it is also known as Sautéing

Bhunao is the single most important technique in Indian cooking and one which a lot of new cooks miss to do. If you're preparing any kind of masala as a base for a curry or gravy, it is a must to bhunao this masala first, and then bhunao the meat as well in the masala after it has been added to it.

Dhuanaar: Smoking

this North Indian technique, a small bowl with a piece of lit charcoal is placed inside of a larger vessel on top of the cooking food. A small amount of ghee is poured over the coal and then the whole thing is covered with a lid to trap the smoke inside and infuse the food with smoky flavor.

Talina or Talna: Deep-frying

In the Indian method of deep-frying, fresh oil or ghee is used each time (not saved), and food is fried in small batches in only 1-2 inches of oil—just enough to immerse the food.

Tandoori: Roasting/Baking

A tandoor is a North Indian clay oven that is used to cook naan or marinated meat using a hot charcoal fire. The food cooked in a tandoor oven is roasted and smokey.