check both sides All done In the same pan grill some vegetables of your choice unlike chicken, they can be cooked on high flame They are done We can also make …
check both sides All done In the same pan grill some vegetables of your choice unlike chicken, they can be cooked on high flame They are done We can also make …
check both sides All done In the same pan grill some vegetables of your choice unlike chicken, they can be cooked on high flame They are done We can also make a pita sandwich with these chicken, vegs, and sauces of our own choice Our chicken kebobs are all ready , they are easy to cook and easy to make ENJOY…
Hi I’m Matt from eSpares, Now, in this video I want to talk to you about cooker hoods and what you can do to make sure that the smoke and smells …
Hi I’m Matt from eSpares, Now, in this video I want to talk to you about
cooker hoods and what you can do to make sure that the smoke and smells that come from your
cooking are extracted properly. Now, cooker hoods come in all different shapes
and sizes but there are basically just two types. Those that vent externally; the extractor
fan draws the air up through some ducting and it is expelled outside the property. And
those that re-circulate the air back into the kitchen; and that’s the sort that you’ll
almost certainly have if your cooker is not near an external wall. Now both types will have a grease filter.
And that’s just to stop the fan and the inside off the cooker hood getting all caked
in grease. Two main types. These fabric which are designed to be folded or cut to size.
They’re disposable and these saturation indicators, usually either dots or stripes,
they change colour to let you know when it’s time to replace them. Now the other type, like I’ve got on my
cooker hood here, are these wire mesh filters. These are designed to be cleaned. All you
need to do is take that out, put it in the sink, give it a good spray with a decent oven
spray like this and then pour over boiling water. If yours are beyond the pale, then
they are replaceable as well. Whichever type you’ve got, you do need to
keep them clean, because the last thing you want is fat dripping down onto your food as
it’s cooking. Now, if yours is a re-circulating cooker hood,
you’ll also have a carbon filter, that will maybe look like this one, or possibly like
this one. Now, what you can hear there are activated charcoal chips. As the air passes
through, the smoke and the odours are removed by the charcoal, before the air is circulated
back into the room. It’s recommended that you replace these every six months. Some of
them have these six month indicators on the side that actually change colour. And some
of them actually come apart and you can just replace the charcoal chips inside. Either way, if you’ve got a re-circulating
cooker hood, and you’ve got a smokey kitchen, it’s almost certainly because you need to
replace your carbon filter. Now finally all cooker hoods have a light.
They are very often the small screw or SES type. You can see I’ve actually replaced
mine with the spiral energy saver ones. They not only last a lot longer, but they save
you a lot of energy as well. Whatever type of cooker hood you’ve got,
replacement filters and spare parts are available on the eSpares website. Thanks’ for watching.
Essential nutrients are components in food that your body can’t make on its own, and that we need to grow, function, and stay healthy. So we must get these nutrients through …
Essential nutrients are components in food
that your body can’t make on its own, and that we need to grow, function, and stay healthy. So we must get these nutrients through our
diets. There are six classes of essential nutrients. Carbohydrates are the main source of calories,
or energy, in the diet. Fats also give us energy and help with normal
growth and development, immune function, vitamin absorption, hormone production, and more. Proteins, and the amino acids they are made
of, are major structural components of our bodies’ cells, and are responsible for building
and repair of tissues, and maintenance of muscle and lean body mass. There are 13 essential vitamins which have
important jobs such as keeping our nerves healthy, helping us resist infection, assisting
with blood clotting, and keeping our metabolism running. Minerals are only needed in small amounts
but play a vital role in muscle contraction, fluid balance, food digestion, bone building,
blood pressure regulation, and more. Water is also an essential nutrient that delivers
other nutrients to cells, regulates the body temperature, acts as a shock absorber and
lubricant, and helps in the removal of waste from the body. Bioactive compounds are not considered essential
because they haven’t been shown to lead to deficiencies if they’re missing in the diet. However, they may positively impact health. Bioactives are a big part of nutrition research
and scientists are trying to better understand and unlock their potential health benefits. Bioactives that you have likely heard of are
carotenoids. These colorful plant pigments found in bright
red, yellow, and orange fruits and vegetables –act as powerful antioxidants and may help
prevent some types of cancer and heart disease, reduce the risk of eye disease, and enhance
the immune system and more. Resveratrol is another bioactive found in
the skin of grapes, blueberries, raspberries, and mulberries that may reduce the risk of
heart disease. Flavanols are a part of the flavanoid family
that are found in tea, red wine, and cocoa and may positively influence our cardiovascular
health. Phytosterols are steroid compounds in plants
that may lower cholesterol and improve cardiovascular health. Phytoestrogens, found in many plants including
soy and other legumes, are also being studied for their potential in reducing the risk of
breast cancer. Healthy eating is important at every age,
but the amount of nutrients we need, and our bodies’ ability to process them, can change
over time and depend on your personal health status. As you age, you may need more Vitamin D and
calcium for bone health, more B12 for brain and blood health, and more fiber for a healthy
digestive system. Some people may also need more water as their
sense of thirst declines. Your medical conditions, or the medications
you take, may also require you to adjust your diet. It’s important to talk with your health care
team when deciding the best nutrition plan for you. But most people can get the healthy nutrients
they need from a well-rounded diet of nutrient-rich fruits and vegetables, lean proteins, and
whole grains–such as those recommended in the US Dietary Guidelines. Some people with deficiencies, certain diseases
and conditions, or with evolving nutritional needs at different stages of life, may consider
dietary supplements to add missing nutrition to their diets. Supplements include vitamins, minerals, herbals
and botanicals, amino acids, enzymes, and bioactives. You may be one of the many adults that takes
a dietary supplement of some kind, but do you know enough about what is safe and what
you can trust? Too often what’s popular one day, seems to
make headlines the next for being unsafe. The Food and Drug Administration that regulates
the safety and effectiveness of drugs and medical devices, also regulates dietary supplements. But supplements are not regulated as strictly
as drugs, because they have been considered to be more like food than drugs. For example, companies don’t need to get approval
before producing or selling their supplements and don’t have to provide evidence to support
their claims about the produce before marketing them. There are many safe dietary supplement options
out there that can help keep you healthy, and even improve your health, but there are
others that may not be safe for you. This makes being an informed consumer important. When choosing a supplement talk to your health
care team about all the prescription and OTC medications you are taking, AND all of the
supplements. They can advise you on their safety, as well
as how they might interact with your medications. Avoid mega-doses of supplements, which may
be more than your body needs, and even cause you harm. Keep in mind that the term natural doesn’t
always mean safe. And watch out for claims that seem too good
to be true. When searching for information on-line, turn
to trusted sources. Look for authors who are academics, experts
in the field, government agency employees, and well-respected members of the medical
community. Also look to see if the claims come from studies
that have been reviewed by other experts in the field. If you still have questions, ask someone from
your health care team, or visit the Office of Dietary Supplements at the National Institutes
of Health. To learn more about what scientists are discovering
about the role of nutrition in cardiovascular health, watch Heart Healthy Aging with Nutrition
We are having roasted veggies with some fresh fruits today 🙂 Sweet potatoes My favorite way to eat potato is to roast it. I simply toss them with olive oil and …
We are having roasted veggies with some fresh fruits today 🙂 Sweet potatoes My favorite way to eat potato is to roast it. I simply toss them with olive oil and garlic salt Spring onions It tastes sweeter than the regular green onions (scallions) Jalapeño It has a little heat in it, not too spicy Parsnip Parsnips are kinda similar to carrots but the smell is a bit like fresh parsley It tastes really sweet when roasted. Cousa squash This squash tastes kinda like zucchini. The flavor is slightly sweet. portobello mushroom ooopppppssssss The mushroom is very meaty and rich in flavor Blackberry So crunchy and sweet Raspberry These are not in season yet, but they are so big, fresh and very sweet
Special eating needs for people living with HIV/AIDS. A person who is infected with HIV/AIDS and is not showing signs of illness does not need a specific �HIV-diet�. However, those infected …
Special eating needs for people living with
HIV/AIDS. A person who is infected with HIV/AIDS and
is not showing signs of illness does not need a specific �HIV-diet�. However, those infected with HIV should make
every effort to adopt healthy and balanced nutrition patterns in order to meet their
increased protein and energy requirements and maintain their nutritional status. Once people with HIV/AIDS become ill they
will have special needs. PEOPLE LIVING WITH HIV/AIDS HAVE INCREASED
NUTRIENT NEEDS. When infected with the HIV virus the body’s
defense system – the immune system – works harder to fight infection. This increases energy and nutrient requirements. Further infection and fever also increase
the body’s demand for food. Once people are infected with HIV they have
to eat more to meet these extra energy and nutrient needs. Such needs will increase even further as the
HIV/AIDS symptoms develop. HIV/AIDS reduces food intake. People with HIV/AIDS often do not eat enough
because of the following. The illness and the medicines taken for it
may reduce the appetite, modify the taste of food and prevent the body from absorbing
it; symptoms such as a sore mouth, nausea and
vomiting make it difficult to eat; tiredness, isolation and depression reduce
the appetite and the willingness to make an effort to prepare food and eat regularly;
there is not enough money to buy food. HIV/AIDS reduces the absorption of food. Food, once eaten, is broken down by digestion
into nutrients. These nutrients pass through the gut walls
into the bloodstream and are transported to the organs and tissues in the body where they
are needed. One of the consequences of HIV and other infections
is that since the gut wall is damaged, food does not pass through properly and is consequently
not absorbed. Diarrhoea is a common occurrence in people
with HIV/AIDS. When a person has diarrhoea the food passes
through the gut so quickly that it is not properly digested and fewer nutrients are
absorbed. Reduced food intake and absorption lead to
weight loss and malnutrition. HIV/AIDS AFFECTS WEIGHT. When a person does not eat enough food, or
the food eaten is poorly absorbed, the body draws on its reserve stores of energy from
body fat and protein from muscle. As a result, the person loses weight because
body weight and muscles are lost. The weight loss may be so gradual that it
is not obvious. There are two basic ways to discover whether
weight is being lost. Weigh yourself on the same day once a week
and keep a record of the weight and date. For an average adult, serious weight loss
is indicated by a 10 percent loss of body weight or 6-7 kg in one month. If you don’t have scales at home it might
be possible to make an arrangement with a chemist, clinic or local health unit to get
your weight. When clothes become loose and no longer fit
properly. If a person loses weight he or she needs to
take action to increase weight to the normal level. GAINING WEIGHT. Weight is gained by eating more food, either
by eating larger portions and/or eating meals more frequently. Here are some suggestions for gaining weight. 1. Eat more staple foods such as rice, maize,
millet, sorghum, wheat, bread, potatoes, sweet potatoes, yams and bananas. 2. Increase intake of beans, soy products, lentils,
peas, groundnuts, peanut butter and seeds, such as sunflower and sesame. 3. Include all forms of meat, poultry, fish and
eggs as often as possible. Minced meat, chicken and fish are easier to
digest. Offal (such as kidney and liver) can be the
least expensive source. 4. Eat snacks regularly between meals. Good snacks are nuts, seeds, fruit, yoghurt,
carrots, cassava crisps, crab crisps and peanut butter sandwiches. 5. Slowly increase the fat content of the food
by using more fats and oils, as well as eating fatty foods – oilseeds such as groundnuts,
soy and sesame, avocados and fatty meat. If problems with a high fat intake are experienced
(especially diarrhoea), reduce the fat intake until the symptoms are over and then gradually
increase it to a level that the body can tolerate. 6. Introduce more dairy products such as full-cream
milk, sour milk, buttermilk, yoghurt and cheese into the diet. 7. Add dry milk powder to foods such as porridge,
cereals, sauces and mashed potatoes. However, do not use coffee and tea whiteners,
which do not have the same nutritional benefits as milk. Note that some people may find milk difficult
to digest. It should be avoided if it causes cramps,
a feeling of being full or skin rashes. 8. Add sugar, honey, jam, syrup and other sweet
products to the food. 9.Make meals as attractive as possible. 10. Increasing the number of meals and snacks
in a day. If poor appetite persists or the person is
ill, it is a good idea to spread the food intake throughout the day. Snacks should be included in the daily meal
plan. A snack is any nutritious food that is readily
available and can be eaten without much preparation. Good snacks are nuts, seeds, fruit, yoghurt,
carrots, cassava chips, crab chips and peanut butter sandwiches. With at least three meals a day and snacks
in between, there is less likelihood of malnutrition or weight loss. If you need to stay in bed, food and water
should be kept within easy reach. Carers should ensure that sick members of
the family are given preference, fed more frequently and receive extra servings to maintain
their weight and strength. Food should be served in an attractive way. Carers need to be kind, while frequently encouraging
people to eat. Exercise improves well-being. Regular exercise makes a person feel more
alert, helps to relieve stress and stimulates the appetite. Exercise is the only way to strengthen and
build up muscles. The body uses muscles to store energy and
protein that the immune system can draw upon when required. Exercise is therefore especially important
for maintaining the health of people with HIV/AIDS. It may be that everyday activities such as
cleaning, working in the field and collecting firewood and water provide enough exercise. If a person’s work does not involve much exercise,
an enjoyable exercise programme should be found that can be part of his or her daily
life. Exercise should not be tiring or stressful;
gentle muscle-building exercise is recommended. Walking, running, swimming or dancing are
all suitable. People living with HIV/AIDS need to make an
effort to find the exercise that they enjoy and that suits their situation. Preventing weight loss during and after illness. Infection increases the body’s requirements
for nutrients. Illness also reduces the appetite and the
ill person will eat less food, causing weight loss. Early treatment of infection is important
to maintain body weight. If infection persists and cannot be cured
by nutritional management within a couple of days, advice and treatment should be sought
from a doctor, nutritionist, nurse or local health worker. Once the infection is over and the person
is feeling better, he or she should start eating normally again. It is important to regain the weight lost
as soon as possible and to restore the body’s nutritional reserves. Try to eat three good meals daily with frequent
snacks in between INCREASE VITAMIN AND MINERAL INTAKE. Vitamins and minerals are essential to keep
healthy. They protect against opportunistic infection
by ensuring that the lining of skin, lungs and gut remain healthy and that the immune
system functions properly. Of special importance are vitamin A, vitamin
C, vitamin E, certain B-group vitamins and minerals such as selenium, zinc and iron. A mixed diet should provide enough of these
vitamins and minerals. Vitamin A is important to keep the lining
of skin, lungs and gut healthy. Vitamin A deficiency increases the severity
of diseases such as diarrhoea while infection will increase the loss of vitamin A from the
body. Good vitamin A sources are dark green, yellow,
orange and red vegetables and fruit. These include spinach, pumpkin, cassava leaves,
green peppers, squash, carrots, amaranth, yellow peaches, apricots, papaya and mangoes. Vitamin A is also contained in red palm oil,
yellow maize, orange and yellow sweet potatoes, egg yolks and liver. Vitamin C helps to protect the body from infection
and aids in recovery. It is found particularly in citrus fruits
such as oranges, grapefruit, lemons and mandarins. Guavas, mangoes, tomatoes and potatoes are
also good sources of vitamin C. Vitamin E protects cells and aids resistance
to infection. Foods containing vitamin E are green leafy
vegetables, vegetable oils, peanuts and egg yolks. Vitamin B-group. This group is necessary to keep the immune
and nervous system healthy. Vitamins, however, may be lost from the body
through the use of certain medicines for the treatment of tuberculosis. Good food sources include white beans, potatoes,
meat, fish, chicken, watermelon, maize, grains, nuts, avocados, broccoli and green leafy vegetables. Iron. Iron-deficiency anaemia is a widespread problem
in many countries, especially among women and children. Good iron sources are green leafy vegetables,
seeds, whole-grain products, dried fruit, sorghum, millet, beans, alfalfa, red meat,
chicken, liver, fish, seafood and eggs. Selenium is an important mineral because it
helps to activate the immune system. Good sources include whole grains such as
wholemeal bread, maize and millet and dairy products such as milk, yoghurt and cheese. Meat, fish, poultry, eggs and other protein-rich
foods are also good sources, as are peanut butter, dried beans and nuts. Zinc is also important for the immune system. Zinc deficiency reduces the appetite. Sources include meat, fish, poultry, shellfish,
whole-grain cereals, maize, beans, peanuts and milk and dairy products. Further recommendations for healthy living. Since the vitamin content of food can be damaged
during cooking, it is better to boil, steam and fry vegetables for a short time only. Boil vegetables in a little water and use
it afterwards for cooking as it contains considerable amounts of vitamins and minerals. Vegetables will lose some of their vitamins
and minerals if soaked for a long time. The skins and kernels of grains and legumes
contain vitamins, in particular of the B-group. Processed refined grains have lost many of
their vitamins, minerals and proteins so whole grains such as brown bread and unrefined cereals
are better sources than white bread and refined cereals. Fortified cereals and bread are preferred
because of their higher vitamin content. If a person has diarrhoea, however, whole
unrefined grains and cereals should be avoided since these insoluble fibres make the diarrhoea
worse. Soluble fibre foods such as bananas are recommended. Fibres are contained in many plant foods. Soluble fibres will bind water in the gut
and therefore reduce diarrhoea. When food intake is low, multivitamin and
mineral supplements – often in the form of pills – can help to meet increased requirements. However, these supplements are often not available,
they are expensive and leave less money for food. It would therefore be better to provide a
good mixed diet whenever possible rather than buy supplements. If supplements are considered necessary, the
following guidelines should be adhered to. Discuss your intake of vitamin and mineral
supplements with your health worker or nutritionist. Always take vitamin pills on a full stomach. Be consistent and take them regularly. It is probably cheaper to take a combined
product with minerals rather than several pills containing different vitamins and minerals. However, iron may be a problem for people
with HIV/AIDS as it can increase the activity of some bacteria. Supplements that do not contain iron are therefore
better. Take any vitamin or mineral supplementation
according to the advice on the label. More is not better. Taking high doses can cause nausea, vomiting,
decreased appetite and liver and kidney problems as well as interfere with the immune system. This is particularly true for vitamin A, vitamin
E, zinc and iron. Micronutrient supplements can be useful but
cannot replace eating a balanced and healthy diet. Don’t forget to click the subscribe button
below for More Research Based Home Remedies And Natural Health Tips. Follow Us On Facebook @naturalherbcures and
Twitter @ naturalherbcure.
Munchie Man is very… very… angry. Welcome to Mad Cook – serving as your taste journey guide, the nervous wreck of a gourmet chef, Rantala. Attention! It’s time to talk – …
Munchie Man is very… very… angry. Welcome to Mad Cook – serving as your taste journey guide,
the nervous wreck of a gourmet chef, Rantala. Attention! It’s time to talk – I’m PISSED OFF! GOD DAMMIT! FUUUCK! As a regular consumer doesn’t put their health
as a top priority while feeding their family it’s not a surprise that not many give a fuck
about politics regarding food. Our lecture today – Food and Politics! Store chains and property companies fund
politicians’ campaigns, with their eyes set on zoning plans! Shops offering us deal after deal are the most important advertisers for newspapers! In essence two main brands decide what the masses of regular Finns EAT! The food business holds the decision makers, media and the consumers and what’s being fed to us doesn’t come from nutritionists’ advices,
common sense, our ancestors’ traditions but from the minds of the greedy, money and power hungry,
profit-maximizing, privatized money-hoarding FUCKS! Food is the key of understanding how the world really works.
Supply creates demand, the consumers are fucked,
in the best case scenario, out of both their money and lives. When raising this loop to an international level– God damn it! –climbing ass-forwards to the tree starts to feel like a tyranny! The IMF and the World Bank hold the Third World in a loan
Half-Nelson. To pay off the debts, they must let the disgusting corporate pigs to enter their countries’ poor markets. That’s how local farmers are BANKRUPTED and Third World residents are pumped full of food “unfit” for Westerners. Even if locally produced and healthier options are available, they can’t compete with the down-trodden prices of conglomerates. THE POOR PEOPLE AAARRRGH– …buy what’s cheap, the economy fails to rise, malnutrition and famine reign supreme– GOD FUCKING DAMN IT! Each year, six million children under the age of five die from hunger. When bankers began gambling around with food futures to catch some of the chips falling of the table The food bubble will burst, and the profiteers’ handiwork will be seen as rising depression in the Western world as well as a surging arc of people dying of hunger. “Add some pine into the bread dough –
the neighbours’ wheat frosted away.” [PINE BARK BREAD] “Not long ago, our Northern lands suffered from famine.” “Back then the Finnish youth made Panis Corticeus – Pine Bread.” Let’s take a short break from preaching– GOD DAMN IT! FUUUUCK! Our next menu item has kept nature’s people in protein and Third Worlders in the world from the Stone Age to Colonialism but to most Westerners they are a horrible thing. Even in the Bible they were marked as foul and the Lord was feared to CRUSH all pagans who indulged on these creatures. So, today we’ll munch on some– Bugs. Bu-bu-bu-bu-buuuuuu–gs. Our assistant chef today is David Kennedy! A world-travelling kitchenmeister straight from
Johannesburg, South Africa. During our vast travels we have of course tested all of these bunglers but this is the first time we will enjoy them in a real gourmet form. so I’m actually hoping to lose today’s RPS to try these out. I am rock hard, waiting to start cooking. Those sizzling in there are a load of fucking locusts and looks like these worms will soon meet the mouth of Beelzeub in the hot oily, pan. So, what’s our travelling cook master doing here, what spices are you going to add? Juuust garlic – and remember, my little home chefs, when other ingredients and stuff begin popping up here while you’re sitting in your sofa corners,
fiddling your damn pissing equipment– –throw the pens away, no need for notes! [ADVERTISEMENT] You can find it all here, the cookbook for every home! [ADVERTISEMENT] You gotta remember that crickets, worms or cockroaches are no
flib-flab munchies, but according to many researchers the solution to famine. If even us Westerners learned to eat these more, maybe, just maybe the meat production that’s gotten completely out of hand could be toned down a bit to a more ideal level. Who knows..? Anyway, if you want to be the most hipster of them all, the first adapter and the ballsiest opinion creator, start adding
cockroach powder into your tofu! Oohhh, you can hear zem zizzling, ze fucking cockroachzeeeezzzzzz! Alright, my lovely bun ducks! Here we are again, playing with food,
while there’s famine in Africa – or perhaps because of that..? Think about that. Anyway! The Bug Rolls and Chocolate Roaches are ready! Time for a good ol’ RPS to see which one of us shall throw these buggy proteins down our gullet! Alright! -…and I wanna lose this time, dear God, please let me lose! OOOONE, TWO, THREEE–
uuuhh…what… hey, I lost! Just what I wanted! Maaaag-nificent! Alright, you dick, stuff the bugs in your face, now! Gotta admit, even though I’ve had my fair share previously, this always puts the Westerner on a bit of edge. So… worm-cricket spring roll. Well, what’s holding YOU back..? -Oh, it’s damn good. So good, but – that certain Chitin-like basic property of the taste, which I assume here is from the fat fricking worms as they burst open in my mouth, brings a slightly deep… texture to the dish, but otherwise, so damn good! Time for dessert! Chocolate Roach… served as a breaded little feller… Gotta say, looks pretty gourmet! So FUCKING good! Want some?
-Why not? – Go ahead! Cheers! Looks like even we in Finland have to start looking for our own
bug reserves! Lapland has a shitload! Take some vacuum cleaners and… and start flippin’ burgers! Millionaire material… Think, the first person to develop
a good bug vacuum will be A BILLIONAIRE, no doubt. Cockroaches are comparable to crawfish, which a hundred years back was only the meal of ze Lords. A large amount of the people wouldn’t have touched them with a stick, thinking they’re horrible shit. But little-by-little, the tradition of crawfish parties slid down to the working man’s level and these days everyone’s throwing one in the Fall. So why couldn’t ze roaches be the main ingredient of
a Springtime Feast in a hundred years? So, if any Swedish “Better Folk” are watching this– Step outside your mansions and start spreading
a new cockroach culture. Sling the roaches on white porcelin in lines,
schnaps songs rocking and– In a hundred years, it’s a wholly different atmosphere! Mad Cook says thanks… over and out! Cockroaches… mmmmm… A few words on inequality– –there’s A FUCKING BILLION starving people on this Earth. There’s also a billion overweight people on this Earth… The only thing that’s fucking certain, is that the cash-hoarding honchos hiding their money under their beds will not change things.
The only solution is for all of us to look in the mirror. Daily command to you – Know, Support, Take Action! When it comes to famine, indifference won’t HURT anyone’s feelings– – indifference KILLS.
(Yelling) B-E-A-T beat the egg! – (PD) Hi guys! – Hi! Yes! – Oh, I watch MasterChef. – Yeah, I watch MasterChef. – Yeah. – What? Are you asking us that …
(Yelling) B-E-A-T beat the egg! – (PD) Hi guys!
– Hi! Yes! – Oh, I watch MasterChef.
– Yeah, I watch MasterChef. – Yeah.
– What? Are you asking us that question? – Do you know who we are?!
– Do you know?!
– What? Are you asking us that question? – Do you know who we are?!
– Do you know?! Do you know who we are?! I love Bon Appetit. I love Claire and Brad.
I love Binging with Babish. I love watching cooking shows. On Netflix you have Chef’s Table… Street Food… I’m the kind that doesn’t like to waste food. – I’ll try to make something out of leftovers and bring to work the next day.
– Very resourceful. And da bao (takeaway). I like to cook, but I’m not a good cook. – Are you a good cook?
I like to cook, but I’m not a good cook. – Are you a good cook?
– Um. I actually shifted out of my parents’ home with my sister 2 years ago. So you’d think that I do a lot of cooking… – No, that’s not true.
– She eats a lot of instant noodles at home. I know how to fry eggs… Make scrambled eggs… Every kind of egg there is, except poached eggs. Pasta, fried rice, the ‘zi char’ kind of vegetable… I like to make curry… baked rice… I think I’m a very good cutter. You know, onions and potatoes… I can cut them damn nicely.
Every piece’s thickness is the same. We are not like the… We are the… – Yes, that’s the speed.
– That’s the speed. Yeah, I know how to dice…
– Yes, that’s the speed.
– That’s the speed. Yeah, I know how to dice… – Yeah…
– Garlic… And I know how to remove the skin easily. Like… I love cleaning garlic. On today’s episode of Singaporeans Try, we are going to be doing basic skills, kitchen edition! No!!! I’ve been waiting for this. We are going to win. Maybe we are not from Eatbook. So are you ready? – Yes!
– Oh, my God. Now you all need to gear up. This one looks like it’s for professional chefs.
This one looks like it’s for baristas. (Gasps) Apple? – Shoots.
– Ah, lame. Apple? Ok. None of these knives are the correct knives. I think I’ll choose this one. I’ll try this one. – Never.
– No! Don’t look at me. You also don’t look lah. The thing is, I think that my… I think that cutting the skin off is damn difficult, because you have to have the right amount of… Skin and flesh. But the thing is…
This is tough. Oh! You have to have the right amount of strength.
If you peel it too hard – – Ah!
– Then you’ll just cut through the skin. – My God. My hands are shaking. I can’t do this.
– Ah! – Ok!
– No!!! Confirm die one. No. Yes, Ally. I wanna say I feel so pressured. Aiya, die already lah. Super short. It looks like someone has ate the apple. Actually, this is not that difficult.
But it’s difficult to get one whole piece of skin off. But you know that apple skins have vitamins? Don’t need to skin your apples. Just eat. What’s this? Is it one of those… Is it an avocado? Oh, it’s an avocado. This is how it looks like. Is it ripe? We have to feel it. This is not a ‘see who does it faster’.
This is a cooking show. – Yeah, this is Cooking with Sistor.
– Yeah. Welcome to the first episode of Cooking with Sistors. And today, we are going to cut up an avocado~ – What’s the first step, sistor?
– First, you gotta make an incision. Alright. – Oh, no. It’s like the old days again. I’ll hold it when I cut…
– Put it down! – Slice around.
– Yeah, you’ve got to slice around it like so. Oh, my God. I can feel the seed. I cannot cut through. Ooh! I’ve never seen an avocado being cut like this before. Can you see this? Can you please? I don’t even know what is happening. Sometimes the seed might be a little too big. Or too small. We are just gonna twist it and open it. And open. Whack the seed. – (Zhin) I was see those yoga…
– Seed. What… Ice cream… Your blade! Face it away from me! Ta da. Done! Imagine you wake up one day… Go for a honeymoon… – Amazing.
– “My dear, some avocado for you?” I told you! They’ll make us skin onions. I don’t think it’s just about peeling. Ho ho! Onion! You must cut? You’ll cry. According to what I remember, you cut one end first. Whoa, it’s been a while since I’ve diced it. You need to go by small bits. Wait. Point it towards yourself and cut vertically down. Ugh! I cannot open my eyes. Ra, doing that is making everything worse. Wow, look. So cute.
Now, are you all ready for magic? Look at that! You know when you are in Math, and you draw models… You cut one big rectangle and give one side to Jane and one side to Tom. You just cut it like that. Owww it hurts… I’m tearing… T_T – You see…
– Oh my God. You can put these in the curry already. I think that this is the easiest way, honestly. I mean, if you want it to look pretty and consistent. I think that my method is more for people who are not so good with knives. So you might wanna cut them up into smaller pieces before you chop them up. But hers is one whole block, and you slice it like that… If you accidentally miss it, it’s very dangerous. – Ew!
– I cannot open (my eyes). Shit. – I got a shock.
– Oh, I’ve practiced this before. I hate touching raw prawn. I have done this a lot of times. Bye, whiskers. It kind of is the cockroach of the sea.
(Note: lobsters and shrimp are often termed ‘cockroaches of the sea’) Yeah, the legs are very gross. I’m going to opt for a smaller knife. Like that. Bring it up. Ew. Ew. EW! If you peel carefully, you can peel enough for the tail to be out. – These are the feet.
– Ooh, I see the shit. Ooh, see? It’s out. Ew! No need to devein lah.
You won’t die if you eat it. It’s still food. I feel like if my mum were watching this, she would have a heart attack. “Be careful!” A clean back… We have deveined and deshelled a prawn. With the tail intact. Cooking with Sistors!
Oh my God, we can make a heart. Make a earring. You dare? I didn’t even know that they have veins for you to devein. – People just eat it.
– Actually I think that if you cut it properly, you can take the whole thing out. I think that the hard part is separating the egg yolk from the egg white. I’ve tried it before with the egg white.
To make it peak. It’s very hard. You must use the machine. I have to use hands for this. Woah! Slow and steady. Go down. I’ve seen this on TV. They must do it like this. Whisk it, whisk it. 5 second break. Sister!
– You have to have a lot of endurance. This is the part where we really excelled. I think we were nervous because we felt like we had our jobs on the line. For me, I already have the basic skills in my mind. But I didn’t know that there were tricks, like cutting the onions into cubes. There were also terms like ‘deveining the prawns’.
I didn’t know prawns had veins. I think that a lot of what we did today… we don’t really think about it so much in the kitchen because we have the tools to do it. Like, you have an electric mixer… – I mean, you have the egg separator thing.
– Oh yeah. We don’t go into the kitchen enough because everything is so readily available everywhere. If you want minced garlic, you can even buy it from the supermarket. The avocado seems the most difficult because you don’t know where to take out the seed. – Yeah.
– Or how to take out the seed. Deshelling the prawn. That was the worst. Looking at a raw prawn and cooked prawn… One is gooey with its organs coming out. Oh my God. Ew. Trying to learn how to cook and having basic skills is super important. Especially if you want to impress your future partner. Or if you want to impress your future mother-in-law. How long can you can you live on instant food? At the end of the day, we still need to go back to proper food. Thank you for watching another episode of Cooking with Sistors. If you liked this episode, please like, share and subscribe. And watch all our other videos over there. If you want us to have our own show, please comment also. If you are a sister. Tell us.
Come join our family. Bye sisters.
– You’ve probably noticed by now that most of my recipes are veggie heavy and prioritize fresh, wholesome ingredients except for my deserts and that’s because after four autoimmune diagnosis, I’ve …
– You’ve probably noticed by now that most of my recipes are veggie heavy and prioritize fresh, wholesome ingredients
except for my deserts and that’s because after
four autoimmune diagnosis, I’ve learned how to really nourish my body with simple, anti-inflammatory foods. So what exactly are
anti-inflammatory foods? They’re just ones that
have been well-studied to reduce inflammation in the body. They are the items that
nutritionists and doctors all agree that we need to get more of because not only do they
reduce inflammation, but they have a whole heck of a lot of other health benefits as well. In today’s video I’ll share
eight anti-inflammatory foods that I eat every week and
give you a few different recipe ideas but remember
that you can always find the full, printable recipe on my website. All right, let’s dive in. Berries, whether they’re
blueberries, strawberries, raspberries or blackberries all contain antioxidants
known as anthocyanins and it’s the anthocyanins
that give berries their vibrant, blue,
purple, and redish color. While all fruits are generally
high in antioxidants, berries really are the super stars because they have so many
different chemical compounds that are great at fighting
inflammation, cancer, and cardiovascular disease. Now here’s the cool part. Not only do berries reduce
existing inflammation, but they help to train ourselves to respond better to episodes of future inflammation as well, and that’s why eating them regularly is always a smart idea. A few of my favorite recipes with berries includes my blueberry smoothie, my berry spinach salad,
my raspberry vinaigrette, my strawberry banana
smoothie, and my acai bowl. I’m sure you know that leafy
greens are good for you, but do you know why they’re good for you? Spinach, kale, Swiss
chard, dandelion greens, and other greens are not
only full of antioxidants, but their alkalizing to the body. They’re packed with
nutrients including foliate, fiber, vitamins, A, C, E, and
K and a variety of minerals. While some jokingly refer to leafy greens as rabbit food, including my dad, there’s a reason why all animals in the animal kingdom
prioritize leafy greens and that’s because they nourish our bodies on a cellular level. Leafy greens prevent cognitive decline, they keep our microbiome in tip top shape, and they reduce overall body inflammation. Some of my favorite
recipes with leafy greens include my wild rice and arugula salad, my shrimp, asparagus and avocado salad, my garlic sauteed Swiss chard, my post workout green
smoothie and my kale chips. Salmon and other fatty fish such as trout, sardines, anchovies, and
mackerel are all high in essential omega-3 fatty acids, and these are essential because
your body can’t make them. You have to get them from your diet. If you have an autoimmune condition, omega-3s are even more important because studies have
proven them very beneficial for a wide range of autoimmune conditions including lupus, rheumatoid arthritis, type one diabetes, psoriasis,
all sorts of colitis, multiple sclerosis and so many others. Omega-3s are also
critical for brain health, and interestingly enough, those who consume fatty fish regularly are less likely to be
depressed or anxious. In short, omega-3s are one of the most well studied nutrients
and studies time and again show the massive anti-inflammatory effects that they have on the body. Some of my favorite salmon recipes include my Dijon baked salmon,
my orange glazed salmon, my salmon patties, my
smoked salmon frittata, and my salmon avocado salad. When most think of avocados, they think of healthy fats and that’s good because avocados are full
of monounsaturated fat which is the good fat that
helps reduce cholesterol and it reduces inflammation of the joints. Healthy fats like those from avocado are needed for energy, blood clotting, brain development, absorbing
fat soluble vitamins, and limiting inflammation. The various nutrients in
avocados have also proven beneficial in preventing
neurodegenerative diseases such as Alzheimer’s and Parkinson’s, and I’m always investigating
Parkinson’s research because my dad has Parkinson’s. Alright, fun fact about avocados is that they actually have
more potassium than bananas. For a three and a half
ounce serving of bananas, you would get 10% of the
recommended daily allowance of potassium and in the same
serving size of an avocado, you would get 14%. Some of my favorite avocado recipes include my tuna stuffed
avocados, my avocado egg salad, my avocado dressing, my
carrot and zucchini pasta with avocado cucumber sauce
and my baked eggs in avocado. Broccoli and other cruciferous vegetables such as cauliflower, bok
choy, and Brussels sprouts are jam-packed with antioxidants, vitamins and phytochemicals. Broccoli is rich in vitamin K, vitamin C, potassium, magnesium and fiber, but it’s the sulforaphane that
makes broccoli extra special. Sulforaphane is one of the most studied compounds in broccoli
and studies show that it has protective affects against cancer, and can detoxify harmful
chemicals in the environment that would otherwise trigger
inflammation in our body. Some of my favorite broccoli
and cruciferous veggie recipes include my broccoli salad,
my steamed broccoli, my whole 30 chicken broccoli casserole, my garlic ginger bok choy, and my cauliflower rice tabbouleh. Garlic has been used for centuries for it’s medicinal properties
and numerous studies time and again show that it
has both cancer preventive and immune boosting effects. Of course Garlic adds
enormous to any recipe, but it’s, it’s wide-ranging
health benefits where garlic truly shines. Garlic contains
anti-inflammatory chemicals such as quercetin, which
naturally inhibits histamine, and sulfur compounds that
stimulate your immune system to fight disease. If you have arthritis garlic
may be your best friend as well because garlic has proven
to reduce the inflammation, pain, and cartilage damage
associated with arthritis. Now it’s hard to pick just
a handful of garlic recipes because I use garlic in
so many different recipes on my website, but I
love my zucchini pasta with lemon garlic shrimp,
my mashed cauliflower with garlic and herbs, my
garlic sauteed Swiss chard, my sweet potato fries with garlic aioli, and my poached chicken
and winter vegetable soup. So ginger, just like garlic, has been used for
centuries around the world for it’s healing properties. It’s well known to help
reduce motion sickness, reduce pain, and reduce nausea. Ginger contains substances
known as gingerols that reduce inflammation and turn off the pain causing
compounds in the body. In terms of digestion,
ginger supports digestion and helps with motility which just means that it moves things more
quickly through our intestines, and in fact it’s been
shown that ginger can move things through twice as fast which is key if you struggle with constipation. Because of these digestive benefits, ginger has been proven to
help reduce colorectal cancer and to boost the immune system. Now remember that about 75
to 80% of our immune system comes from our gut so
anything that helps the gut like the ginger, obviously, is gonna help our immune system as well. Some of my favorite ginger recipes include my scallops with citrus ginger sauce, my carrot ginger soup, my golden milk, my cucumber melon gazpacho
with ginger shrimp, and my asian cauliflower
rice with ginger shrimp. Alright, lastly we have chia seeds and while chia seeds are
known as a super food today, in ancient times they
were a dietary staple most known for providing energy, and in the ancient Mayan
language the word chia actually translated to the word strength. In addition to all of the vitamins and nutrients in chia seeds, they also pack a hefty dose of fiber. In fact, they’re one of the
world’s best sources of fiber and all of that fiber is great for helping to balance blood sugar and,
of course, good gut health. Chia seeds along with flax seeds are loaded with antioxidants and omega-3s and the antioxidants fight free radicals and the omega-3s reduce inflammation just as I mentioned with the salmon. Some of my favorite chia seed recipes include my chia seed
pudding, chia seed jam, my ultimate seed crackers, my peanut butter and jelly chia pudding, and my coconut chia mango popsicles. Now there are many more
anti-inflammatory foods than these eight I mentioned today. These just happen to be the ones that I eat most frequently and you probably noticed
from all of the recipes that I just tend to mix and match all of these ingredients
to create new meals, but the quirks of all of this information, and I think this video in general today is the question, can
changing your eating habits change your overall health? And the answer, you bet ya. It’s never too late to
adopt healthier habits and to improve your overall wellness. I hope you guys enjoyed
today’s video and if you did, make sure to give it a thumbs up and let me know in the comments below what your favorite
anti-inflammatory foods are. As a reminder, you can
find so many more recipes over on my website and I’ll
be working on a new recipe later this week to bring you next week. So I’ll see you guys again then. (upbeat music)
These strawberries are huge even though they are not yet in season It’s so juicy and sweet Strawberries are usually quite cheap where I live Since they are not yet in …
These strawberries are huge even though they are not yet in season It’s so juicy and sweet Strawberries are usually quite cheap where I live Since they are not yet in season, the price is a bit high I paid over $6 dollars for this platter During the Summer, it’s pretty cheap It will only cost around $2-3 dollars per kilogram Salt and crushed red pepper
Nutrition plays a very important role during 2-6 years of age because that is the time for the growth of the baby. What happens is that they have the neurons but …
Nutrition plays a very important role
during 2-6 years of age because that is the time for the growth of the
baby. What happens is that they have the neurons but they are not attached to
each other, so the more nutrition we are giving to them they are attaching to
each other, so more myelin sheaths their myelination
is happening and accordingly the axons and dendrites are forming the branching
of neurons is happening. So this is a very crucial period. We have to first
take care about the nutrition, if your neurons are not getting proper energy,
proper nutrition, they will die and then they are not again building up, so the
development will be lesser. So we have to make it a point that initial stages your
kid is not malnourished. So how can we get the nutrients? We have divided all
the nutrients majorly into five food groups. The first is these periods that is a complex carbohydrate. Second is a protein which is a building block for the kid and is very important. Third is the vitamins, vitamins and minerals which we essentially get from
all kinds of fruits and vegetables and that is the supportive system. The last is water which is very important, fluid replenishment for the kid is very
important. If you are not having good EPA and DHA what will happen? The
transmission will not be proper. Iron plays a very important role in the brain
development. Egg is known to be a brain food especially the yolk. Yolk has got
lot of DHA and zinc