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Manny Bermas

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Member Since: Apr, 2011

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Sang Mêlé ou ton fils Léopold, Ginkgo éditeur, Paris
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Warning Sign! - Part 2
by Manny Bermas   
Rated "G" by the Author.
Last edited: Thursday, July 07, 2011
Posted: Thursday, July 07, 2011

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We need not follow the lifestyle today of eating out almost every night. To live longer, we have to try some home cooked healthy food.

The “right foods” cooked the “right  way”.   

Most of us know what the right foods are, for example, veggies, fish, chicken minus the fat, and  very lean beef. Most of us also l know the “right” way to cook these good foods. But we do not have the time. So we end up visiting the various “windows”. This window tonight,  the other window tomorrow night and so on. 
 
(“windows” are the openings where the fast food server hands out your order to you on the fast food drive-thru lane. We seem to spend a good portion of our lives between the Interstate lanes and the fast food lanes. This is the reality of present day living.)
 
Try to have home-cooked food a few days of the week at least. You and your kids would have a healthier and happy life over the long run.
 
The most nutritious food are the salads, because all the vitamins and minerals are intact. We have not sautéed it, not fried it and not nuked it. The salads are uncooked meaning fresh from the ‘organic’ fields. (Yes, there are organic farms coming up now.)
 
The next best thing to raw food is to sautéed it. Below is an example of a home-cooked food:       
 
Ingredients:  Chayote, Carrots, Coriander (Cilantro).
For a Chinese Flavor/Style:  Garlic, Shallot; + Goya  “Adobo”  all-purpose Seasoning & Chicken Base.  Cook in an 8 inch diameter x 3.5 inch deep pot  (3 Qt size),  or a Wok.
 
Preparation:  Peel the chayote & carrots and cut to bite size.  Cut some Cilantro to about  ½  inch lengths for flavoring.   Peel the garlic and shallot and chop.
 
Cook:  Start the fire,  pour 2-3 teaspoons of Canola Oil,
When  the oil is hot enough, put on the shallot and then the garlic. Enjoy the aroma of the garlic as it gets fried. Shake some Adobo All-Purpose Seasoning, on the garlic & shallot .  (Please do not forget this).
 
Aroma: When the aroma starts coming up, put on the chayote,   stir it until the chayote picks up the garlic and the shallot,  add some water,  then add the carrots, cover and let simmer a while.  Add Chicken Base  for flavoring.
 
Observe:  Use your eyes and observe the chayote and the carrots.  When it looks cooked, lift the cover and pick a piece of the chayote to taste for flavor and softness.
Serve while hot with broiled fish and brown rice. 
  
The Right Portion: 
For Lunch or Dinner:   ½ of your plate for the raw veggies, or the sautéed veggies as above described, ¼ of your plate for the broiled fish & ¼ of the plate for the 1 cup of brown rice.
 
Note: It took me a while to get used to above portioning of my plate. I did not have to follow it for health reasons. I did it for continued good health down the road.  
 
 

 

Web Site: Wellness 88



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