All posts by HealthyLife

HealthyLife is a part of www.WeRIndia.com, an all India – centric website (https://healthylife.werindia.com) and is solely owned and operated by WeRIndia.com. It is a Indian nutritional portal providing educational articles.This nutritional port was launched on February 5th, 2015.
16 Utensils Cleaning Tips

16 Utensils Cleaning Tips

Here are some of grandma’s tips to keep your favorite utensils life-long, without any marks, scratches and calcium build up.

See below utensils cleaning tips:

1. Wash in right order to avoid any type of mess: For this you should wash your dishes from least greasy to most greasy,

  • first wash your glassware and any drinking vessels,
  • Secondly, wash your cutlery,
  • Third type of utensils – wash your plates and bowls,
  • Fourth type – wash greasy stuff like serving dishes and any really greasy items,
  • Finally wash your greasy pans, pots, tava, oily/greasy utensils.If you are, using sinks to save water then re-fill water depending on how greasy your water turns into.

2. Did you know – To remove black residues from silver utensils you can use toothpaste. Apply little tooth paste and rub it on the utensils using a dry cloth or tissue paper. After 10 minutes or so, wash using dish soap and water.

3. To get rid of onion, garlic or any other vegetable smells from cutting board, cut a lemon or lime in half and rub the board. Alternatively you can use baking soda paste in water.

4. Apply baking soda and vinegar mixture (you can spray) on utensils and cutting board to remove stubborn stains.

5. Scratches in glassware will disappear if polished with toothpaste.

6. Wooden spoons absorb turmeric and spice colors. Soak them in white vinegar overnight to prevent them absorbing food smells and color.

7. Cut old lemons into half and put some salt on its surface. Apply this to copper pot they will shine like new.

8. To make stainless steel shine, rub it with lemon peel, or, soak them in club soda, wait until the fizz is gone, and then rinse and dry.

9. Clean your thermos by adding a few tablespoons of baking soda and fill with warm water. Leave it for couple of hours and wash using a long brush.

10. If you use tamarind for cooking, do not throw the residue. Add little salt and use it to scrub copper utensils, silver utensils and brassware. Wash then after sometime thoroughly with dish soap and water.

11. Mix a bit of vinegar, a bit of salt and a bit of flour to make a paste. Rub well on brass and copper vessels and then rinse.

12. To wash tea kettles and tea hot mugs: Add ½ cup of white vinegar to each quart of water and boil the mixture in the kettle for about 10 minutes. Rinse thoroughly.

13. To wash coffee maker: Add about a tablespoon of white vinegar to a pot of water and let it run through its cycle (without a filter in place). Repeat this one more time. Then use clean, cold water for two or more cycles, until the taste of vinegar is gone.

14. Soaking: If you have a dirty pot, pan or dish, you can use a few drops of dish liquid and water or sprinkle in some dishwasher detergent with water and let those tough, baked-on food bits loosen overnight. In the morning, use a scrub sponges and wash vessels.

15. Use double sink system this way – If you have double sink system in your kitchen use it wisely – fill one sink with dish soap and hot water and another one with water and little vinegar. Wash dishes in hot water – dish soap liquid and later, rinse in cool water -vinegar. Transfer them to rack for drying.

16. Remember to use mild detergents to clean your stainless utensils. It is better to soak them in warm water first and then apply the dish washing liquid on the utensils

Source: www.werindia.com

Image credit: https://www.pxfuel.com/en/free-photo-osann (Free for commercial use)

Author: HealthyLife | Posted on: February 21, 2017
« »
« »

Recommended for you

Regenerative Villages in Netherlands

Netherlands Regenerative Villages

Regenerative Villages That Produce Their Own Food And Energy Set To Roll Out In 2018

Off-grid housing that actually works for families is hard to come by, but that’s what ReGen Villages is striving towards with their concept for new self-sustaining communities.

The startup real estate company has a dream to create regenerative communities that not only produce their own food but also generate their own power, meaning what’s usually only possible for rural areas with renewable energy sources would be a reality for people that want these luxuries while having close neighbors. This idea is more than just a dream, however, as the development company has its sights on their first site in Almere, Netherlands with the goal of opening it in 2018.

ReGen’s founder, James Ehrlich, told Business Insider,

“Regenerative means systems where the output of one system can actually be the input of another.”

For the off-grid community, this means that household food waste would be composted to fertilize crops and feed flies, which would both promote crop growth and also feed the local fish. The fish would then fertilize aquaponic gardens, which are gardens that combine fish farming and hydroponic agriculture, and eventually feed residents.

Residents will also have their own greenhouse where they can grow their own produce and rainwater will be harvested and filtered for use in farms and gardens. Solar panels will power homes without harming the environment.

Each village will house 100 families on approximately 50 acres, with enough fresh food being produced to take care of 50-100% of residents’ needs. The rest can be made up by what the residents personally grow, and certain regions will be able to produce more for the community based on the area’s climate.

The website says, “ReGen Villages adds not only environmental and financial value, but also social value, by creating a framework for empowering families and developing a sense of community, where people become part of a shared local eco-system: reconnecting people with nature and consumption with production.”

The inspiration behind this idea is to offer people an alternative lifestyle that includes environmentally-friendly practices to offset the world’s growing population, waste, and harmful practices. As ReGen’s website points out, by 2050 there will be 10 billion people on the planet and water, space, and healthy food sources will all be scarce. The best course of action is to start building communities like these to promote healthy lifestyles and ways of creating food and energy.

ReGen Villages plans to break ground in Almere by designing, integrating, and facilitating 25 pilot homes and making them open to residents by 2018.

Read More: Article by: By Brianna Acuesta : http://www.trueactivist.com/regenerative-villages-that-produce-their-own-food-and-energy-set-to-roll-out-in-2018/

Author: HealthyLife | Posted on: February 20, 2017
« »
« »

Recommended for you

Fat functions in the body include all but one of the following:

  • it cushions the organs.
  • it is found in every cell in the body.
  • it provides energy.
  • it is a component of enzymes.

The answer is: it is a component of enzymes

Author: HealthyLife | Posted on: February 17, 2017
« »
« »

Recommended for you

The amount of calories per gram for energy nutrients is ____ for protein, ____ for carbohydrate and ____ for fat.

  • 20 percent, 30 percent, and 50 percent
  • 100 calories, 150 calories, and 300 calories.
  • 10 mg, 10 mg, and 90 mg
  • 4 calories, 4 calories, and 9 calories

The answer is: 4 calories, 4 calories, and 9 calories

Author: HealthyLife | Posted on: February 15, 2017
« »
« »

Recommended for you

Hayagreeva Naivedya

Hayagreeva Naivedya

Another traditional Indian sweet recipe, which tastes too good and divine, is presented here for our readers. Hayagreeva which is an auspicious Naivedya offered to Lord Vishnu during festivals and other auspicious occasions. It is made of bengal gram or channa dal (or split chickpea) and jaggery. Easy to prepare with few ingredients Hayagreeva can be a dessert item too.

Channa dal serves protein as main  nutrient ingredient.  It has low glycemix index. Jaggery supplies fiber, supplies good amount of minerals and helps digestion. Due to presence of fiber jaggery acts as a cleansing agent and removal of unwanted toxins from the body.

The recipe calls for two tsp of ghee or clarified butter. Ghee has tremendous health benefits when taken in right amount.

Try Hayagreeva at home:

Ingredients:

  1. Channa dal/Split chickpea lentils 1 cup
  2. Jaggery 1-2 cups
  3. Grated coconut 2-3 tsp
  4. Raisins 2-3 tsp
  5. Cashew 2-3 tsp
  6. Cardamom powder ¼ tsp
  7. Nutmeg powder pinch
  8. Ghee (clarified butter) 2 tsp

 Method:

  1. Wash and soak chana dal in water for 1- 2 hrs. Pressure cook with enough water till 4-5 whistle. Dal should be cooked well.
  2. Drain the water completely.
  3. Take jaggery and little water in a vessel. Let the jaggery dissolve completely on medium heat. Switch off the stove.
  4. Strain the jaggery syrup into thick bottom pan. Add cooked chana dal and grated coconut mix well. Cook them on low to medium heat until it gets thick consistency.
  5. Heat ghee in a pan, roast cashew and raisins. Add this to chana dal mixture.
  6. Finally add cardamom powder and nutmeg powder. Mix well and remove from heat.
  7. Hayagreeva is ready to serve.

Recipe and image: Mamatha Anil @ http://bhakshyabhojana.blogspot.com/

Author: HealthyLife | Posted on:
« »
« »

Recommended for you

If the diet does not supply carbohydrate, the body will

  • make it from dietary protein or body protein.
  • increase insulin levels to get more carbohydrate.
  • convert fiber in carbohydrate.
  • use fat to increase blood sugar amounts.

The answer is: convert fiber in carbohydrate

Author: HealthyLife | Posted on: February 13, 2017
« »
« »

Recommended for you

FSSAI: Calories in Indian restaurants menu

FSSAI: Calories in Indian restaurants menu

To promote nutrition and good health FSSAI, Food regulator of India, is considering adding calories from each item in Indian restaurants menu. In India few fine-dining restaurants, especially those at five-star hotels, have separate menus for low-calorie food and offer sugar-free options on demand. However, they do not declare calorific and nutrition details.

India’s food regulator wants restaurants to declare the calorific and nutritive value of the food they serve in an effort aimed at making consumers aware of what they eat.

“Declaring details of calorie intake and nutrition information ensures that consumers are informed. These things are already part of labeling norms for packaged food,” said Pawan Kumar Agarwal, chief executive officer of Food Safety and Standards Authority of India (FSSAI).

However, Agarwal does not want to make this mandatory—at least, not yet. “To start with, let the big ones come forward and do this voluntarily.” “We have been discussing this idea with the stakeholders. In several countries, this practice is already applicable, and in some of these places, it is voluntarily. To enable restaurants that want to voluntarily list nutritional information on their menu cards, we may provide for a provision in the labeling regulations, which are being finalized.”

The US Food and Drug Administration (FDA) probably inspired the Indian food regulator’s move. FDA in December 2014 notified rules for Nutrition Labeling of Standard Menu Items in restaurants and similar retail food establishments. By 5 May 2017, some categories of restaurants in the US will have to comply with these. FSSAI is likely to follow the USFDA standards, when it decides to notify rules, although there is no plan to do this immediately.

“We are working with FSSAI and disclosing information on nutrition and calorie intake will not be an issue,” said a spokesperson for the Hotel and Restaurant Association of Northern India that has 1,700 members across nine states.

Riyaaz Amlani, president, National Restaurants Association of India (NRAI) is not as enthusiastic about the idea. Amlani, owns Impresario Entertainment and Hospitality Pvt. Ltd that runs popular restaurant and bar and cafe chains such as Smoke House Deli and Social. He says, “Making it voluntary may make sense. But if it is mandatory, compliance may be an issue. Declaration of nutrition information and calorie details will be a huge task. Even in the western countries, it is not a practice”

Garish Oberoi, Vice-President, Federation of Hotel and Restaurant Associations of India (FHRAI), and Managing Committee member of Hotel and Restaurant Association of Northern India (HRANI), in his discussion with BusinessLine said that the associations will run a pilot on these lines.

“In a bid to take forward FSSAI’s Serve Safe initiative, we will be running a pilot with about 200 members in major metros. We will work with chefs on a model to specify estimated number of calories and other nutritional information on dishes being served, on menu cards,” he said. Under the Serve Safe initiative, FSSAI has now made it mandatory for every restaurant to have at least one trained and certified food safety supervisor.

The food services market in India is projected to grow to Rs4.98 trillion by 2021, expanding at an annual average rate of 10%, from Rs3.09 trillion in 2016, according to a NRAI-Technopak report.

Sources:

  • http://www.thehindubusinessline.com/
  • http://www.livemint.com/
  • http://www.fssai.gov.in/
Author: HealthyLife | Posted on:
« »
« »

Recommended for you