End World Hunger

It is hard to believe that every year over 15 million children die from hunger and this number is growing in every passing year.The World Health Organization estimates that 1/3 of the world population is underfed and another 1/3 are starving.1 in 7 people do not get enough food to be healthy. Hunger and malnutrition are the number one risks to health, worldwide. It’s high time and I think it’s part of our human duty that we do whatever possible to eradicate this huge problem from the world scenario.
This seems to be difficult but not impossible as Christopher Reeve says- Once you choose hope, anything's possible.
There are many organization who are working hard and fighting against this huge problem. Organizations like Heifer International are the solution. Other organizations such as the The Hunger Site, provide you with free ways to help feed the hungry. Also you can join United Nations' World Food Programme - According to their Web site, their "food assistance reaches an average of 100 million people in 80 countries every year. Almost 12,000 people work for the organization, most of them in remote areas, directly serving the hungry poor." So donate generously.
You can also help by providing food to the needy nearby your house or in your community everyday or once a week.
Give this line a thought that- you are blessed with food why then keep another child of God hungry. Yes you can make a difference to this huge problem and it is because of your single little step taken today this world will be free from the curse of hunger.

“Learn from yesterday, live for today, hope for tomorrow.” Albert Einstein

SHARE HAPPINESS.

TOFU IN CREAMY WHITE SAUCE

I am not a great fan of tofu but as days passed and I started to take healthy diet, cutback my intake of red meat tofu slowly but steadily make a desirable place in my diet. High in protein, vitamins and minerals while low in calories , sodiumand fat, tofu packs a one stop nutritional punch not found in many other food.
For years a vegetarian staple tofu, made from the curds of soybean milk, itself is rather bland, but strongly absorbs the flavors used to prepare it.
The health benefits of tofu are many – Tofu is believed to lower LDL or bad cholesterol and triglyceride level. One serving of tofu also contains 15% of the daily requirement of omega-3 fatty acids, a heart-healthy substance normally found in fish. Because tofu packs so many nutrients into a serving of between 70-100 calories, it can be a great part of a weight loss regimen or a way to maintain a healthy weight. It delivers the protein benefits of meat while still being low in saturated fat and sodium. To add to the benefit, tofu is easily digested by the body.
With all these health benefits, tofu isn’t just for vegetarians anymore. Adding tofu to your diet, in moderation, can improve your overall well-being and help protect against serious health problems.
So today I am preparing a super creamy tofu for my self and you all.


INGREDIENTS:

Tofu               1 packet cut into 
                   big thin cubes
Ajowan
 (carom seeds)      1 teaspoon 
Refined oil         2 ½  tbsp
Corn flour           1 tbsp
Butter               1tbsp
Flour                1 tbsp
Milk                 1 big cup
Sugar                ½ tsp
Salt  and pepper    according to taste 
Fresh mint leaves   one small bunch

PROCEDURE:
Take the bit thin slice of tofu and spread the ajowan (carom) seed above the cubes press a little bit so the seeds sticks to the tofu cubes. Sprinkle cornflower in them . Now put oil in a pan and just slightly fry the tofu cubes. Now on another pan put the butter add flour to it. Keep stirring and as the flour start changing color and smell start adding milk slowly and keep stirring add salt sugar and pepper. As it starts thickening add the fried tofu and chopped mint leaves. Put off the flames. Serve it in a dish and your super creamy tofu in white sauce is ready to relish. I always have it with green peas salad ( boiled green peas broccoli, carrot . Toss all vegetable with sliced onion in little butter or refined oil adding salt pepper and bit of lemon juice) and bread rolls. Your dinner table is ready to rock.
BE HAPPY AND STAY HEALTHY.

MUNG BEAN SPROUT AND MUSHROOM SOUP

In weekends all of us want to spend some good time with our loved ones . So no more extra talk today only a good mung bean sprout and mushroom soup for your loved ones and mine too.

INGREDIENTS:

Sprouted mung beans         1 cup
Mushroom  slice              ½ cup
Finely chopped vegetable      1 bowl
(carrot, bell pepper, beans,
cauliflower)
Cilantro chopped               4tbsp                                   
Soya sauce                     1 tbsp
Sesame  oil                    2 tbsp
White vinegar                  2tbsp
Sugar                          1tsp
Salt and pepper              according to choice
Water / vegetable stock      1 large bowl
Corn flour                   1 ½  tbsp

PROCEDURE:
In a pan put the sesame oil and the sprouted mung bean . Stir for a minute the add the mushroom and chopped vegetable stir for 1 to 2 minutes. Add soya sauce, white vinegar, cilantro, sugar salt and pepper just stir and add water/ vegetable stock. Stir and let it boil for 2 to 3 minutes. Then mix corn flour in little water and add it to the soup. Cook for another one minutes. Now serve this delicious mung bean sprout and mushroom soup with noodles or rice.

Related post:
Sprouted mung bean salad

BE HAPPY.STAY HEALTHY.

DELICIOUS SPICY WATERMELON

Summer months are on and now I need more juicy fruits which can retain the water balance of my body. Watermelon is a good choice but as you know I always try to add something special to enhance the taste . I tried that with watermelon and believe me it turned out awesome. Give it a try and I am sure you will like the taste.

INGREDIENTS:

Watermelon         1kg
Sugar              2tbsp
Ginger grated      ½ tsp
Black salt         1tsp
Black pepper       ½ tsp
Lemon juice        2tbsp 
Fresh Mint         small bunch 

PROCEDURE:
Remove skin and seeds from the watermelon. Cut into bite size cubes and place in bowl. Add sugar, grated ginger then toss it well. Cover bowl and refrigerate for 1 hour.
Before serving add black salt, black pepper, lemon juice and again toss it well.
Place watermelon cubes onto serving platter and scatter with fresh mint and serve chilled.
BE HAPPY AND STAY HEALTHY.


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VIETNAMESE PRAWN CHICKEN RICE PAPER ROLLS

This weekend I have lot of friends coming to my place and we spend some great time together. On there request I cook a bit different yet very healthy Vietnamese rice paper rolls.
They are very surprise to have a really healthy yet so delicious food. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.They make lovely change for summer party. So today I am serving this authentic Vietnamese Prawn Chicken Rice Paper rolls for you all.

INGREDIENTS:

Rice paper rolls      10
Boiled rice noodles    1 cup
Shrimp (boiled)        16
Boiled and shredded 
Chicken                 1cup 
Lettuce                 1 cup
Mint leaves 
(chopped)               1 cup
Basil leaves            1 cup
Spring onion 
(chopped)               5 tbsp
Carrot 
peeled and julienned     ½ cup
Cucumber 
peeled and julienned     ½ cup

Dipping Sauce
Garlic               2 tbsp (chopped)
Soya sauce           1tsp 
Chilly garlic sauce  1 tsp
Brown sugar           ¼ cup
Lemon juice           ¼ cup
Thai fish sauce       6tbsp 

PROCEDURE:
Soak one rice paper sheet in a large bowl of warm water for about 20 to 30 seconds or until soft. The sheet may curl at the edges so try to flip it with your fingers when it does this. Gently remove sheet from water and drain on paper towel. Place sheet on a clean work surface. Then place the rice noodles above it lettuce leaves ,mint and basil leaves then put the shrimp and chicken on the lettuce bed now sprinkle carrots,cucumber and the spring onion above it. Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway. Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more hot water).Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar).

For the dipping sauce stir all the ingredients until well combined and serve in a small bowl .
Arrange the rice paper rolls on a plate with dipping sauce to serve.

You can serve these with nuoc cham (Vietnamese dipping sauce), hoisin dipping sauce but I prefer my own one .

Mint and Thai basil add freshness and the sweet-salty-spicy-sour dipping sauce adds that unmistakable south-east Asian flavor.
Since the preparation is so quick, they're great for lunch or dinner parties.
SO dip dip dip and its ready to eat!
If you are still not sure how to make it here is a simple video telling you how to make Vietnamese rice paper rolls.


BE HAPPY AND STAY HEALTHY.

YOGHURT AND CUCUMBER SALAD IN TOMATO CUPS

After a lot of delicious and spicy food in the Easter week I am now in a mood to go for a raw diet. So I am trying out some delicious salads. One of my favorite yoghurt and cucumber salad for you today. This bit crunchy yet smooth salad will pamper your healthy soul for sure.

INGREDIENTS:

Hung yoghurt        1 cup
Tomatoes            3
Walnut pieces       3 tbsp
Grated cucumber     4 tbsp
Spring Onion  
(chopped)           1tbsp
Salt and pepper     according to taste

PROCEDURE:
Hang the yoghurt in cheese cloth for 5 -6 hours.
Take hung yoghurt in a bowl mix salt, pepper, walnuts and cucumber. Mix it well . Rinse tomatoes. Cut 1/2 inch off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh. If tomatoes do not sit flat, trim bottoms slightly as needed. Mound yoghurt cucumber salad in tomato cups and set on lettuce leaves. Garnish with walnut pieces and spring onion.

I am sure you will enjoy this delicious summer salad.

BE HAPPY AND STAY HEALTHY.

Dr James Chestnut

Dr Chestnut is one of my favorite speakers... and author of four books.  He tells it like it is more