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policomm ray

Turkey wok with pineapple, oystersauce and honey - tasteandshare.com - 0 views

www.tasteandshare.com/...turkey-wok-with-pineapple

shared by policomm ray on 01 Oct 09 - Cached
  • 1 ½ assorted peppers (green, red and yellow) 300 gr. turkeybreast 3 small carrots 10 pineapple chunks, best if fresh pineapple. 1 onion 3 cloves of garlic 1 cup of oyster sauce 2 tablespoons honey Salt and pepper Preparation: 1.Cut the breast in rough chunks and mix it with the chopped garlic and oystersauce and let it be for 15 minutes. 2.Peel the onion and carrots in smaller chunks and do the same with the peppers. 3.Start by roasting the carrots in butter and olive oil on low heat. When semi done, add the onions, peppers, pineapple chunks and spice it up with Salt and pepper. When the vegestables are almost done, put them in a bowl while we roast the turkey. 4.On the same pan as the you roasted the vegestables, were gonna roast the turkey on full heat until golden, then turn down to low heat and add the begestables and honey. 5.If you want the wok to be more spicy you can add some more oyster sauce. Serve right away eventually with rice or just bread. Easy dinner for the whole family in just 30 minutes.
Joelle Nebbe-Mornod

Cooks.com - Recipe - Red Snapper Delight - 0 views

www.cooks.com/...0,1926,150163-244205,00.html

recipe cooking fish snapper artichokes cepes

shared by Joelle Nebbe-Mornod on 09 Nov 08 - Cached
  • Joelle Nebbe-Mornod on 09 Nov 08
     
    RED SNAPPER DELIGHT 6 red snapper fillets, 2 - 2 1/2 lbs. 1/2 c. butter 4 tbsp. green onion tops, chopped 2 tbsp. chopped parsley 3 cloves garlic, minced 1 (8 oz.) can sliced mushrooms 1 (14 oz.) can artichoke hearts, sliced and drained 1 tsp. salt 1/2 tsp. cayenne pepper or to taste 1 tbsp. lemon juice Pat fillets dry in baking dish. Saute butter, onion, parsley, garlic, mushrooms, artichoke hearts, salt and cayenne for 2 minutes. Add lemon juice. Pour over top of fish. Bake at 350 degrees until fish is flaky. Serve with white rice.
  • Joelle Nebbe-Mornod on 09 Nov 08
     
    made with cepes and served with lemon rice
Joelle Nebbe-Mornod

Black-Eyed-Pea Soup with Greens and Ham Recipe on Yahoo! Food - 0 views

food.yahoo.com/...t=Au1362atLlf3RrDXWBIGjwJIY.Y5

pea pulses recipe recipes

shared by Joelle Nebbe-Mornod on 09 Nov 08 - Cached
  • Joelle Nebbe-Mornod on 09 Nov 08
     
    2 tablespoons cooking oil 6 scallions, white bulbs and green tops chopped and reserved separately 2 cloves garlic, minced 1/2 pound Swiss chard or other greens, tough stems removed, leaves washed well and shredded 2 (10 ounce) packages frozen black-eyed peas 3 cups water 3 cups canned low-sodium chicken broth or homemade stock 1/2 teaspoon Tabasco Sauce 1 3/4 teaspoons salt 1 1/2 pounds piece of ham, diced 1/4 teaspoon fresh-ground black pepper 2 teaspoons red or white wine vinegar
carsten martin

Yorkshire Pudding Recipe - tasteandshare.com - 2 views

www.tasteandshare.com/...yorkshire-pudding-recipe

Yorkshire Pudding Recipe

shared by carsten martin on 01 Mar 10 - Cached
  • carsten martin on 01 Mar 10
     
    Ingredients: Fat 75g plain white flour 1 egg 75ml milk 55ml water salt pepper Pre-heat oven to maximum temperature, then add a small amount of fat (we used goose fat, but the fat from roast beef would be good) to each section of a baking tray. Put in the oven for 5 minutes - until the fat is smoking. Meanwhile, beat together the flour, egg, milk, water and seasoning to make the batter. Remove the tray from the oven and quickly add a small amount of batter to each section then return to the oven. Reduce the temperature to 220c then cook for 20 minutes until risen and golden.
Joana Lopez

On these Valentine... - 0 views

pinaydessertqueen.com/331

dessert cake chocolate sundae queen sweet blog

shared by Joana Lopez on 16 Feb 10 - Cached
  • Joana Lopez on 16 Feb 10
     
    Everybody worth his or her Atenean salt loves the Wicked Oreo. It's your favorite cookie smothered in sweet batter. It's such a simple dessert and it works. Try it out after you had your hefty fill of their wings or chicken tenders! Mandatory! It just costs a measly 75 bucks. Spare change for an indulgence like this if you ask me. The vanilla ice cream works well with the creamy batter to make the signature Oreo taste stand out all the more. It's a dessert that you can easily chill with, in moments like this. It is homey and comforting. It's a cold food for the lovesick soul.
yc c

How To Boil Water, Boiling Points of Water, High Altitude Boiling Water, Sea Levels vs. High Altitude Water Temperatures - 0 views

whatscookingamerica.net/boilpoint.htm

cooking basics water howto

shared by yc c on 27 Jan 10 - Cached
  • How To Boil Water Boiling water is very easy to do, but it is crucial to many meals. Before you move on to more complicated recipes, make sure you know how to boil water.
  • The difference in temperature between unsalted and salted water (one teaspoon of salt per quart of water) is about 1° to 2° F
  • Weather: The boiling point of water is a degree or two lower on stormy, as opposed to fair, weather days. Consequently, boiled food will take longer to cook on a stormy day.
  • ...2 more annotations...
  • The greater the pressure, the high the boiling point. The difference is approximately 1° F
  • For each thousand feet above sea level, the boiling point of water drops almost 2° F.
policomm ray

A sucker for octopus - 0 views

www.ft.com/...5e-11de-ba91-00144feabdc0.html

octopus

shared by policomm ray on 11 May 09 - Cached
  • Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt
  • Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.
policomm ray

Chargrilled sweet and sour prawns - 0 views

www.bbc.co.uk/...082.shtml

shared by policomm ray on 19 Jun 09 - Cached
  • 6 large prawns, butterflied, shells on, but heads removedpinch sea salt drizzle vegetable oillarge handful fresh coriander1 lime, juice onlyFor the sweet and sour sauce4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely choppedMethod1. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.2. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.3. Slice the ginger into thick slices and add to the sauce in the pan.4. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.5. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.6. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.7. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.8. Add the coriander and a squeeze of fresh lime juice to the pan.9. Stir together until the prawns are coated in the sauce. Serve straightaway.
policomm ray

Pesto Sauce - 0 views

www.roma-gourmet.net/inglese

shared by policomm ray on 05 Jun 09 - Cached
  • Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely. Add salt and Parmesan. With the machine running, stream in the oils and water, mixing to a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water
policomm ray

Ossobuco wirh gremolada - 0 views

www.roma-gourmet.net/inglese

shared by policomm ray on 05 Jun 09 - Cached
  • In a large pot brown onion and butter. Put floured ossobuchi, browning them on both sides and turning without pricking. Pour consommé, tomato, salt and cover. Cooking time at low fire: 1 hour 30 minutes. Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie. Ingredients for 4 people 4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt
  • policomm ray on 05 Jun 09
     
    Ossobuco wirh gremolada
policomm ray

Easy Olive Oil Tart Crust | Chocolate & Zucchini - 0 views

chocolateandzucchini.com/...easy_olive_oil_tart_crust.php

pastry crust

shared by policomm ray on 27 May 09 - Cached
  • Easy Olive Oil Tart Crust - 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat - 1 teaspoon fine sea salt - 1 teaspoon dried herbs (I use rosemary or thyme) - 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking) - 120 ml (1/2 cup) cold water Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan. Grease the pan lightly if it doesn't have a nonstick coating. Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball. Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough. Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest. You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.
policomm ray

Grated Carrots and Beets - 0 views

chocolateandzucchini.com/...grated_carrots_and_beets.php

shared by policomm ray on 17 Jun 09 - Cached
  • Carottes et Betteraves Râpées - 450 grams (1 pound) carrots - 450 grams (1 pound) uncooked beetroots (get small, young ones, with smooth skin and firm flesh) - 2 cloves garlic, pressed or finely minced, or 1 teaspoon garlic paste - 1 tablespoon hazelnut oil (or walnut, or squash seed, or olive oil) - 1 tablespoon honey vinegar (or cider or balsamic vinegar) - 1 teaspoon strong Dijon mustard - Tabasco sauce or poblano pepper flakes, to taste - Smoked salt (or regular sea salt, or gomasio, or zaatar) - Freshly ground black pepper Optional add-ins: - Leafy fresh herbs (cilantro, chervil, flat-leaf parsley), chopped - Toasted nuts (almonds, pine nuts, cashews, peanuts) or seeds (sesame, sunflower seeds), or better yet, my new friend the dukkah - Shaved parmesan or cubed feta cheese or crumbled blue cheese - Mâche or baby spinach leaves - A grated apple or shallot - Any dried herb, spice, or spice mix you think might work (and you know there's only one way to find out) Serves 4 to 6. Trim, peel, and grate the carrots and beets. (If you own a food processor with a grater attachment, yay for you!) Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined. Add any desired add-ins and toss again. Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. If you don't have that kind of time and the salad does not feel quite moist enough, add a dash of citrus juice, tomato juice, or any sort of juice that may currently reside in the refrigerator door.
policomm ray

Green Pea Cilantro Spread - 0 views

chocolateandzucchini.com/...green_pea_cilantro_spread.php

shared by policomm ray on 17 Jun 09 - Cached
  • Peacamole - 300 grams (10 1/2 ounces, 2 cups plus 1 tablespoon) shelled green peas, frozen or fresh but not canned - 1 drop cilantro essential oil for cooking, or a small bunch fresh cilantro - 2 tablespoons whole almond butter (like peanut butter but made with unblanched almonds; look for it at natural foods stores) - 1 clove garlic, minced (optional) - 1 dash Tabasco sauce - Salt, black pepper Makes enough for an appetizer for 4.
  • Steam the peas for 14 minutes, or until tender, and let cool to just above room temperature. If you're using fresh cilantro, pluck the leaves and set aside. In the bowl of a food processor or blender, combine the peas, almond butter, cilantro (essential oil or fresh leaves), garlic if using, Tabasco sauce, a little salt and some pepper. Process until smooth. If the mixture is a bit too thick for the blade of the food processor to mix properly, add just a little bit of water, a teaspoon at a time, until soft enough to mix. Taste and adjust the seasoning. Spread on pieces of multigrain crispbread and serve. The peacamole can be made a day ahead and kept in the fridge in an airtight container; it will keep for 2 to 3 days. Recipe originally developed for ELLE à table, issue #63, March/April 2009.
policomm ray

Gratin Dauphinois (Potato Gratin) - 0 views

chocolateandzucchini.com/...n_dauphinois_potato_gratin.php

shared by policomm ray on 29 Jun 09 - Cached
  • Gratin Dauphinois - 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm) - 500 ml (2 cups) milk (whole or part-skim, not skim) - 1 1/2 teaspoons salt - freshly grated nutmeg - 1 clove garlic, sliced lengthwise - 3 tablespoons finely chopped chives (optional) - 60 ml (1/4 cup) heavy cream (marketed as double cream in the UK and crème fraîche liquide in France) Serves 6 as a side dish. Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch. Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency. While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove. Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream. Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving. You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving
policomm ray

Cooks.com - Recipe - Baked Fish Fillets In White Wine - 0 views

www.cooks.com/...0,1817,151186-236201,00.html

shared by policomm ray on 10 Oct 09 - Cached
  • BAKED FISH FILLETS IN WHITE WINE 2 c. coarsely chopped celery leaves and stalks1 onion, sliced2 1/2 to 3 lbs. white fish fillets or 1 inch slicesSalt and pepper1/3 c. melted butter1 tsp. finely chopped onionDash paprika1 tbsp. lemon juice1 c. dry white wineChopped parsley or watercressSpread celery and onion in baking dish. Season fish with Salt and pepper. Combine butter, chopped onion, paprika and lemon juice. Dip fish into butter mixture; arrange on celery and onion. Pour leftover butter mixture and wine over top of fish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until easily flaked with fork but still moist. Lift fish to serving dish, keep warm. Discard celery and onion. Pour wine from fish into saucepan; heat briskly to reduce to about 1/2 cup; pour over fish. Garnish with chopped parsley or watercress. Makes 6 servings.
policomm ray

Lemon Meringue Pie - Pie - Recipes - from Delia Online - 0 views

www.deliaonline.com/...lemon-meringue-pie.html

shared by policomm ray on 10 Oct 09 - Cached
  • gas mark 5, 375°F (190°C). Conversions
  • policomm ray on 10 Oct 09
     
    Ingredients For the pastry:  4 oz (110 g) plain flour  pinch salt  1 oz (25 g) butter, at room temperature  1 oz (25 g) lard, at room temperature For the filling:  grated zest and juice 2 large lemons  3 level tablespoons cornflour  2 oz (50 g) golden caster sugar  3 large egg yolks  1½ oz (40 g) butter For the meringue:  3 large egg whites  6 oz (175 g) golden caster sugar  Pre-heat the oven to gas mark 5, 375°F (190°C).
Mango Dash india

Mango Dash: Wonderful Benefits And Uses Of Lemon - 0 views

mangodash.blogspot.in/...enefits-and-uses-of-lemon.html

http:__mangodash.blogspot.in_2015_01_wonderful-benefits-and-uses-of-lemon.html

shared by Mango Dash india on 03 Jan 15 - No Cached
  • Mango Dash india on 03 Jan 15
     
    Lemon comes from an evergreen tree originally found in Asia. The fruit is usually greenish or yellow in colour. The whole fruit with its pulp, the juice, the rind and the zest are used in cooking as well as non-culinary purposes. Lemon juice is often used to make lemonade and other lemon beverages. The juice contains 6% citric acid which makes its taste sour. It contains vitamin c, calcium, folate, vitamin b5, vitamin b3, vitamin b1 and b2, iron, magnesium, phosphors, potassium, zinc as well as sugar, carbohydrates, dietary fiber, fat and protein. Here is an exhaustive list of the health benefits of lemon: Body skin loses moisture when in contact with chlorinated water at the time of bathing. Use lemon along with turmeric and starch as a cleanser before bath. Take 4 tablespoons of yogurt and 3 teaspoons of lemon juice and mix them well. Add 1 teaspoon of vegetable oil (any variant) to it and massage this pack on body using upward strokes and leave it for 10-15 minutes. Then wash off and take your usual bath. lemon oil benefits for hair Mix 2 tablespoons of lemon juice, 2 tablespoons tomato juice and 2 tablespoons milk in a bowl and apply it on the face and body. This mixture works as natural bleach. lemon face benefits for oily skin Lemon juice can help relieve you from wrinkles. To make the anti-wrinkle mask, use a tablespoon of honey and add some drops of lemon juice to it. Also add a few drops of almond oil (sweet) to this and mix the ingredients into a paste. Then use this on the face and keep it on for 15-20 minutes and then wash off. Lemon also helps to relieve chapped lips. Mix a teaspoon of fresh cream, a teaspoon of lemon juice and a teaspoon of honey and make this into a paste. Use this on the lips and rub it in. Store the rest and use for a week to see results. Lemon can be used to make your hands and body skin younger and beautiful. To make this application you will need the juice of a lime (freshly squeezed), a teas
Mango Dash india

Mango Dash: Top Beauty Tips of Lemon Juice(Nimbu) - 0 views

mangodash.blogspot.in/...-tips-of-lemon-juicenimbu.html

http:__mangodash.blogspot.in_2014_12_top-beauty-tips-of-lemon-juicenimbu.html

shared by Mango Dash india on 01 Jan 15 - No Cached
  • Mango Dash india on 01 Jan 15
     
    Beauty benefits of Lemon Juice Lemon mixed with few drops of coconut water makes an excellent clarifying moisturizer. Both together hydrate and clears and brightens the skin. Lemon works as a magical knee and elbow bleacher. Simply rub a lemon half on dark elbows and knees. Lemons are anti-bacterial they help in treating acne. Just squeeze lemon on the face and the blackheads will soon fade away. A mixture of lemon juice and baking soda serve as a perfect teeth whitener. Lemon essential oil is helpful in treating canker sores of the mouth. Lemon is an ideal skin brightener with the help of its contents of vitamin C and citric acid. It helps to brighten and lighten the skin over a period of time. Vitamin C in lemon is a great antioxidant for reducing free radicals and boosting the production of collagen. This process helps to lighten dark spots, age spots and lighten the tanned areas. Lemon is great for reducing excess oil by eliminating the shine caused by the excess oil. Lips can be exfoliated by putting lemon juice on them at night and leaving it overnight. This helps to remove dead skin cells and dried skin from the lips. A homemade body cleanser can be made out of lemon juice, yogurt and an essential oil like lavender or chamomile. Massage with this will moisturize the skin and remove dirt and bacteria. Lemon peppermint foot scrub-a scrub for exfoliating foot can be made by combining coarse sea salt, lemon peels and peppermint essential oil. Apply lemon juice with milk or cream before the daily bath. Leave it for 15 minutes, and then wash it off. Tips Lemon Juice for a glowing and flawless skin Get rid of of dark spots and pigmentation Citrus fruits, particularly lemons, are immensely good for healing dark spots, age spots and freckles. Just apply the lemon juice on the affected area and you would notice a decrease of the spots over time. The citric acid present in lemons helps in bleaching and clarifying the skin. Use Lemon juice to heal
Pinoy Kusinero

Adobong Puti (White Adobo) - 0 views

www.pinoykusinero.com/...adobong-puti-white-adobo.html

‎pinoy kusinero ‬ ‪filipino food ‎filipino recipes ‎filipino cuisine ‎adobo ‪chicken‬ ‪pork‬ recipes

shared by Pinoy Kusinero on 28 Jan 15 - No Cached
  • Pinoy Kusinero on 28 Jan 15
     
    According to the purists, Adobong Puti or White Adobo is the closest to the traditional way of cooking Filipino adobo as it emphasizes the use of the most basic ingredients: vinegar and salt. Check out easy recipe here: http://www.pinoykusinero.com/2014/08/adobong-puti-white-adobo.html
Mango Dash india

Mango Dash: Mango Juice Improves Brain Health and Memory - 0 views

mangodash.blogspot.in/...improves-brain-health-and.html

Mango Juice Improves Brain Health and Memory Mango juice recovers in Mental Weakness mango juice abundant quantities of vitamin B-6 mango juice Benifit in Pregnancy Promotes Brain Health Mango Juice Benifits Weight Loss

shared by Mango Dash india on 26 Nov 14 - No Cached
  • Mango Dash india on 26 Nov 14
     
    Vitamin-B6 is found in abundance in mango which helps in improving brain function. It helps in maintaining an efficient nervous system. It is a mood vitamin and enhances mood and controls stress. It is known as the energy builder and helps in building the communication between nerve cells. Glutamine acid is present in mango which improves concentration power and memory. Pyridoxine helps in the production of GABA hormone in the brain which is a neurotransmitter and helps in the development of brain. Muscle tone is regulated in its presence. Promotes Brain Health - Mangoes have abundant quantities of vitamin B-6, which is vital for maintaining and improving the brain's function. These vitamins aid in the amalgamation of the major neurotransmitters that contributes in determining mood and the modification of sleeping patterns. Mangoes naturally provide significant quantities of this vitamin. With mangoes as a part of your diet, you can be assured of a healthy brain and effective nerve functioning. You will also be avoiding medicinal supplements, which have a long list of possible side effects. The Glutamine acid content in mangoes also improves concentration and the power of your memory. Mango juice use in Mental Weakness - Mango Juice contains a lot of glutamine acid an important protein for concentration and memory. Taking cup sweet Mango juice with 25 grams curd and tsp. Ginger juice 2 or 3 times a day controls loose motions. Boil 20 grams powder of Mango bark in a liter of water and reduce it to 250 gram. Taking this decoction with 1 gram of black salt cures diarrhea. Mostly Enables Memory development - Brain development is also important in infants as body development. Brain functioning improves by consuming mangoes. Mangoes are rich in vitamin B-6 which helps in improved brain functioning. Apart from vitamin B-6, mangoes contain glutamine acid and it is known to improve memory and concentration. Other Health Benefits Of Mango Juice - Mango
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