Tag Archives: Food

Type of Vitamin C and why is important to you


C vitamin is one of the most important vitamins for our health. It is very important during warm season as it works as a skin antioxidant as well during the cold season as it also protects our bodies from infections. It helps in the absorption of more vitamins as well as in the healing of wounds.

These are the foods you should add to your diet as they contain huge quantities of C vitamin.

Paw paw.

Just like most tropical fruits, pawpaw contains high percentage of antioxidants, C vitamin included.

Oranges and citrics.

Readily available in local markets, oranges are the most common source of vitamin C.

Berries.

Blueberries, raspberries and blackcurrant, other than being very sweet, are full of nutrients and vitamins.

Red pepper.

There are many different ways of eating red peppers; fresh in a salad or cooked in a sauce. Irrespective of how they are taken, red peppers are a very good source of C vitamin and should be consumed more often.

Parsley.

Another food rich in vitamin C. We like this spice because it adds a lot of taste and colour to our foods, it can also be taken fresh in salads.

Cabbage.

A common food and readily available in groceries. Eat it fresh in salads or cooked it as an accompaniment,rich in c vitamin.

Kiwis.

Eating only one kiwi per day you would be taking more than half of the daily amount of c vitamin your body needs.

Broccoli.

This food can be used in pies, sauces, salads etc. It has double of c vitamin as an orange.

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Which of them will you start to take more often?

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Here is why you should always eat Bananas


Credit image: BBC GOOD FOOD

Bananas are effective at increasing sperm count, since they contain a rare enzyme called Bromelain.
Bromelain is also found in pineapples,and mostly in their sten…
Bromelain is a natural anti-inflammatory enzyme which also boosts greater production of the male sex hormone, testosterone.
Bananas are also a rich source of Vitamins B1, Vitamin A and Vitamin C.
These essential vitamins help the body enhance its Sperm producing ability and increase stamina significant…

More about Increase on Sperm Count are coming Soon… Follow us @ikemsamuel for update!..

All Conent originally belongs to @ikemsamuel

15 Foods You Only Hate Because You’ve Been Eating Them Wrong


For a long time, I thought I hated mussels and clams. I thought they were rubbery, chewy, and tasted of wet dog. And I grew up on the Chesapeake Bay, so this was nothing short of sacrilege! But one good meal of moules frites changed my mind forever, and I’ve never looked back. What’s more, I realize that my problems came not from my inherent inability to enjoy bivalves, but in the fact that I always ate them poorly cooked. All one needs is a good recipe, and nearly anything can be made delicious.

Here, 15 foods that many people dislike, and the proper preparation to allow you to appreciate their full splendor.

1. Brussels sprouts

For a long time, I hated brussels sprouts myself, even though my mother’s are objectively delicious, looking back. I think I got it in my head that they had this inexplicable, brussel-y quality that tasted… well… like farts. But how wrong I was! Brussels sprouts – when roasted with some brown sugar to a nice, slightly caramelled crisp (with maybe a sprinkling of crispy bacon or prosciutto) – is basically my favorite dish in the world. There are many ways to make them well, and basically the only way to force them into a mushy, farty submission is to over-steam them. It’s a crime for any vegetable, really, but it’s especially a tragedy for the delicious little sprouties.

2. Baked chicken

As a white person, I can confirm that a prominent element of White Culture is going to friends’ houses when you’re a kid and having fucking awful baked chicken. It’s all dry and uniform in texture and desperately, desperately lacking seasoning. If your parents were one of the Baked Chicken Assassins, I’m really, really sorry. But baking is one of the best ways to prepare chicken! You just have to load that shit up with some aromatics and seasonings, not to mention a little oil, (white wine never hurts, either), and control the temperature/cook time enough to leave it juicy on the inside and a little crisp on the top. Learning how to cook really good baked chicken is not difficult – here’s a great and easy recipe – and once you do, you’ll never need fried again. (Well, almost never.)

3. Canned tuna

Some people are traumatized by the gloopy, mayonnaise-smothered tuna salads that are more trans fats than fish, and I get that. But canned tuna can be a great and wonderful thing, you just have to put the right stuff in there! How about a squeeze of lemon and a drizzle of olive oil, with some fresh herbs and salt and pepper? What about some nice garlic or chopped onion in there? How about mixing it into an actual salad, instead of the sad potluck “salads” in which the lettuce is Miracle Whip? The options are limitless, and canned tuna doesn’t have to be gross.

4. Broccoli

Yes, everything tastes better when sautéed with garlic. But nothing tastes as good as broccoli. There is no reason to hate broccoli, not in a world where we have access to sauté pans and olive oil.

5. Beer

I used to be one of those people who hated beer. And to a certain degree, I still do. But I hate it much less now! And that came from drinking monaco’s in France, which are a splash of grenadine in a blonde beer. Yes, to beer purists that sounds foul, but I don’t care. For people who would love to get into beer but can’t get past the bitterness, it’s a great way to ease into it. I started taking less and less grenadine until I genuinely started enjoying some of the very light beers, and now I’m working on enjoying heavier and more complex stuff. It’s training wheels for beer, but it’s worth it.

6. Asparagus

Of all the vegetables that need a light hand when cooking, asparagus might be the most delicate of all. Many times we are used to eating over-blanched, sad, smelly, bitter asparagus. It’s easy to hate when you get it that way. But one of the great things about asparagus is how easy it can be to cook when you get a nice, fresh bunch! Just quickly roast ‘em with some salt, pepper, and olive oil, don’t worry about blanching! Your asparagus should have a lil’ texture and bite. Eating something that tastes like a soggy piece of cardboard will make anyone sad.

7. Salads

There are way too many people who look at salads as a chore, instead of a delicious vehicle for the things you already love. There is no reason to separate food into “salads I am eating because I have to be good” and “foods I am eating to have fun and enjoy myself.” (This goes hand-in-hand with not having to drown your salad in heavy dressing just to get it down.) Start looking at a salad as an alternative to things like bread, tortillas, or crusts. Put your taco components on a bed of lettuce, or chop up a variety of sandwich fillings to go in one. Use it as a base where you would noodles, covered with things like sesame chicken, chopped veggies, and yummy peanut sauce. It is a healthier, more filling, much-less-calorie-dense alternative to almost all other food vehicles. Experiment with ways to include salad as part of a more “fun” meal, and never feel deprived again.

8. Tomatoes

Every time I see someone sliding a tomato off their hamburger in disgust, I feel a little weepy inside, because I know they’ve been exposed to a lot of grainy, salmon-pink, way-out-of-season tomatoes in their life. And that is sad, as an out-of-season tomato is a tomato that should never see a plate.

9. Whipped cream

I’ve met a surprising number of people who have a hard time with whipped cream, because it’s too sweet and they are used to eating the crappy pre-made stuff. But whipped cream is one of those things that is truly always worth making yourself, and takes almost no effort to do. You get to control the sweetness and vanilla levels, you get to add a pinch of salt, and you get to enjoy that real, wonderful cream flavor. (I personally enjoy whipping mine until it’s just a second or so shy of butter, because I love that extra-thick whipped cream. But to each his own.) There is no reason to eat the canned stuff again… unless you like squirting it in your mouth, which, yeah.

10. Melons

Two rules to start loving melons with the fire of a thousand suns: Always eat them in-season (like tomatoes, except instead of being mushy and awful, they will be all hard and flavorless), and sprinkle them with a little salt before eating. They become a juicy, incredibly flavorful wedge of nature’s candy.

11. Pan-seared fish

If you hate pan-seared fish – or never dare to make it – it’s likely for one simple reason: the pan wasn’t hot enough. If your pan isn’t at the temperature to make it hiss, sizzle, and brown up right away, you are going to be left with some soggy ass fish skin and overdone meat, which is a total crime. Crisped up, flaky-and-tender on the inside fish, with a perfect crust of seasoning, is a food fit for a God. And I say this as someone who never used to be a fan of fish other than tuna. I am becoming a white fish devotee, because that pan-seared perfection is just unbeatable.

12. Scrambled eggs

I feel genuinely bad for people who don’t like eggs because, come on, eggs are perfect?? But at the same time, I know a lot of households really mess scrambled eggs up, because they have been raised in a tradition of eating messed-up scrambled eggs themselves. It’s a self-perpetuating circle of weirdly chewy-yet-mushy eggs that leak that gross egg water. The important rules? Don’t add milk, keep the heat low, and don’t overcook. You want smooth, silky, flavorful eggs with a touch of salt, pepper, and butter. You don’t need those weird, orange clouds you get at the sad hotel breakfast buffet that taste like wet socks. No one does.

13. Eggplant

Salt. And. Squeeze. Your. Eggplant. Slices. Dry. Before. You. Cook. Them. Otherwise. They. Get. Bitter. And. Mushy. And. Gross.

14. Mushrooms

I have to be honest here and say that I am still very much in the beginning stages of learning to love mushrooms, but I have found that there are really two keys to doing this. One, as Julia Child says, never crowd the pan. That’s how you end up with little slimy mushrooms that make you feel like you’re eating rain-soaked garbage. And two, start yourself off slowly by integrating them into sauces for the flavor, but leaving the whole pieces out. The texture is the really tough part for a lot of people with mushrooms, myself included, but their flavor is hard to deny. Start enjoying that bit by bit, and integrate the texture after. You will eventually find yourself enjoying it, as I am now. And when you get a delicious, perfectly-balanced marsala sauce, you will know that it’s worth it.

15. Pasta

Okay, no one hates pasta. But a lot of people would love it more if they cooked and ate it the right way! The sad (often American, we need to do better) tradition of straining every bit of pasta water out and then dumping a clump of sauce on top of your noodles has got to go! Save a cup of that perfect, clingy pasta water and add a bit to your sauce pan, along with your fresh noodles. It makes for wonderful pasta with sauce that coats every bite, with enough of the starchy water to cling and feel thick in the mouth. None of those wet noodles with some sad red sauce dripping off of them – you deserve rich, evenly-distributed pasta with a wide variety of flavor profiles. Once you get used to saucing in the pan, everything becomes a possibility.

By Awoyemi Oluseye Abiodun

8 healthy skin habits that every lady in her 20s need to establish


Many of us are guilty of skin care mistakes that could spell doom. Of those many of us are guilty of include failing to wash out makeup before bed or skipping sunscreen in our routine.

While you may be young and wrinkle free now, taking proper care of your skin at a young age is what will ensure that you stay wrinkle free even as you get older.

Rather than struggle to have to have flawless skin later in life, it is best to incorporate proper skin care habits as early as your 20s. Simply put, you take care of your skin and it will take care of you.

Here are eight healthy habits that you need in your life for younger skin in the years to come.

1. Simplify your routine

Sometimes we tend to go overboard with our skin care products in our quest for flawless skin. Having a lot of products in your cabinet however does not guarantee better skin. Instead, stick to a few products that actually work for you. Using too many different products means that you are mixing up too many chemicals, fragrances and ingredients which is not the best thing for your skin. A product takes about six weeks before you can start seeing results so give it time to work before you go buy another one.

2. Cleanse correctly

Invest in a good cleanser that cleans your face without taking away your skin’s natural oils. A good cleanser should be of neutral pH, gentle and a non-soap. When washing your face, rub it in circular motions so as to encourage blood flow leaving you with a healthy glow.

3. Use a mild exfoliant

Since we shed about 50 million skin cells per day, it is important to scrub them away by exfoliating. Stay away from face scrubs that are too abrasive as they cause your face to discolor or even cause scarring. Pick a mild, inexpensive product from your local beauty shop and exfoliate about two times a week.

4. Moisturize

Moisturizing is a critical part of keeping your skin young. Just because you have oily skin does not mean you should skip your moisturizer. Instead, get a light lotion or a serum and skip the heavy cream-based ones. For normal or dry skin, get a facial oil or cream.

5. Cover up

The sun is not very kind to your skin and 90 percent of aging is triggered by unprotected exposure to the sun. Frequent tanning can also cause you to have a deadly skin cancer known as melanoma. This means that you need to cover up your skin in sunscreen and not just at the beach or pool, but everywhere else. To simplify your skin care routine, invest in a moisturizer that has at least an SPF of 30.

6. Stop picking

Popping your pimples can actually get addictive and hard stop but it is one really unhealthy habit for your skin. It can lead to scarring, dark marks and even red marks on your face. Popping your pimples can also lead to epidermal inclusion cysts, a condition where you get round lumps on the skin that might need surgical removal.

7. Catch more sleep

One of the causes of accelerated aging is lack of sufficient sleep. While you are taking care of your body on the outside, you also have to allow it to work from the inside out. Maximizing your sleep gives your skin a chance to recover from all the sun damage on your skin.

8. Eat more whole foods

The skin is the largest organ in your body and what you eat will definitely reflect on your skin. It is important to consume Omega-3 as they will reduce the inflammatory chemicals that cause your skin and heart to age. Foods rich in omega-3 fatty acids include flaxseed oil, nuts, hemp oil, tuna and salmon. It is also important to reduce your intake of processed foods which can lead to breakouts.

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By ZTF

Daily Recipe: Cast-Iron Roast Chicken With Crispy Potatoes


Today, I would like to introduce a wonderful recipe called Cast-Iron Roast Chicken With Crispy Potatoes.

Size matters. This isn’t the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we’re after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Ingredients:

4 SERVINGS

  • 1 3½–4-pound whole chicken.

  • Kosher salt.

  • 1½ pounds russet potatoes, scrubbed, thinly sliced crosswise.

  • 2 tablespoons unsalted butter, melted.

  • 1 tablespoon thyme leaves.

  • 2 tablespoons olive oil, divided.

  • Freshly ground black pepper.

Directions:

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12″ cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.

Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.

Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with potatoes.

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By Socool

Daily Recipe: Date Pancakes


Today, I would like to introduce a wonderful recipe called Date Pancakes. It is a good choice for your breakfast.

Ingredients:

  • 12 dates, pitted and chopped.

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  • 1 cup hot water, plus 1/2 cup lukewarm water.

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  • 1 teaspoon active dry yeast.

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  • 2 large eggs, lightly beaten.

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  • 2 1/2 cups unbleached all-purpose flour.

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  • 1 teaspoon baking powder.

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  • 1/2 teaspoon ground ginger.

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  • 1/2 teaspoon ground cinnamon.

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  • Pinch of saffron threads.

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  • 1 cup finely chopped scallions, plus more for garnish.

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  • Kosher salt and freshly ground pepper.

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  • 3 tablespoons safflower oil.

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Directions:

Plain whole-milk Greek yogurt, for serving.

serving.

Make the stewed dried fruit: Place apricots, pears, prunes, figs, raisins, lemon zest, and cinnamon in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Cook until liquid is reduced by about half, about 10 minutes. Serve warm or at room temperature.

Make the pancakes: Place dates in a glass measuring cup and add hot water; let stand for 15 minutes. Using an immersion blender or a food processor, puree until some small pieces remain.

In a bowl, sprinkle yeast over lukewarm water; let stand 5 minutes. Add date puree along with eggs.

Whisk together flour, baking powder, ginger, cinnamon, saffron, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add date mixture, mixing until well combined. Let rest 20 minutes.

Heat 1 tablespoon oil in a nonstick skillet over medium-high. Using a 2-tablespoon ice cream scoop, drop batter into skillet. Use an offset spatula to spread batter out into 2 1/2-inch rounds, and cook, turning once, until golden brown, about 2 minutes per side. Repeat process with remaining 2 tablespoons oil and batter. Serve pancakes with yogurt, stewed fruit, and a sprinkling of scallions.

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By Socool

3 Things a Child Learns While in the Womb


Some researchers

have found out that humans learn certain things even before they’re born, and we at Bright Side can’t wait to tell you which ones.

1. Experiencing tastes

Professor Peter Hepper from Queen’s University in Belfast wondered whether you can like food even before birth. He conducted a study where soon-to-be-mothers either ate or cut out garlic. The results were quite interesting, as children born of mothers from the former group enjoyed meals with garlic even at the age of 8-9 years.

The same went for carrot juice: 5- and 6-month-old babies whose pregnant mothers drank it liked it very much. Hepper says it’s probably how children recognize their parents: they experience the same taste as in the womb.

2. Hearing sounds

A group of scientists from Finland did an experiment where two groups of pregnant women either listened to lullabies daily or not at all. The result was that babies from the first group reacted to the songs while the other group of babies was indifferent. The researchers came to the conclusion that the former must have learned the lullabies while inside the womb.

3. Recognizing speech

Athena Vouloumanos, a psychologist from New York University, compared newborn babies’ reactions to human speech and sounds and found that babies react to speech. They’re even keener when they hear their mother tongue.

The research helped prove an important concept: good acoustic surroundings are a must for unborn babies and children born prematurely as they might have speech disorders if they don’t hear enough human speech.