Large Sushi Picture

Sushi chefs in Poland assembled the above picture using cut-up maki sushi for a charity event. The total area of the picture is over 11 square metres. The following ingredients were used to make the sushi – 70 kg of rice, 15 kg of fish, 2.5 kg of vegetables and 1.5 kg of mayonnaise.

The sushi picture was sold by auction and the proceed went to a charity supporting orphans.

Consuming Non-dairy Calcium Alone Does Not Fill Nutrient Gaps

Consumers can meet intake requirements for nutrients such as calcium via non-dairy sources, but these are not a ‘nutritionally significant equivalent’ for dairy foods, according to a new US study.

Writing in the November issue of the journal Nutrition Research, Researchers (whose study was co-founded by the National Dairy Council and Dairy Research Institute), concluded that consumption of calcium-equivalent amounts of some non-dairy foods was unrealistic.

2010 US Dietary Guidelines recommend that Americans aged 9 years or older consume 3 cups of low-fat or fat-free milk or milk products daily; children aged 4-8 years are recommended to consume 2.5 cups to meet dietary needs for nutrients such as calcium.

But the scientists said that US citizens only consumed, on average, 1.8 cups of milk or milk products daily, with few consuming the recommended three servings.

Many Americans consequently fall short of achieving the recommended intakes for many nutrients provided by dairy products, including calcium, vitamin D and potassium.

Citing links between milk and milk product consumption and health outcomes such as improved bone health, the scientists noted many essential nutrients within dairy foods, which they said contributed about 70 per cent of calcium, for instance, to the diet.

Researchers added that removing a dairy serving or completely eliminating dairy foods from the US diet would have “significant consequences for some already inadequate nutrient intakes”.

Read more ….

A Quick-to-make Hearty and Nutrious Soup

Ingredients

1/2 lb red lentils, about 1½ cups
5 cups chicken or vegetable bouillon or water
1/2 large onion, chopped
3 garlic cloves, minced, or 1/2 tbsp minced bottled garlic
1½ tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1 bay leaf
3 medium-size carrots
1 small sweet red pepper
1 green onion, thinly sliced
2 tbsp chopped fresh coriander
1 tbsp up to 2 tbsp freshly squeezed lemon juice
1/4 tsp black pepper

Method

  1. In a large saucepan set over high heat, bring lentils and bouillon to a boil. Skim off froth. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
  2. Dice carrots and red pepper. Stir into soup. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
  3. Stir in green onion, coriander, lemon juice and pepper. Remove bay leaf. Serve hot.

Source: Chatelaine


“Waiter, there’s a fly in my soup!”

“Don’t worry, sir, the spider on the bread will take care of it.”


Breakfast Ideas

Iranian Breakfast

Moroccan Breakfast

Peruvian Breakfast

Egyptian Breakfast