Senin, 02 Maret 2009

Celeriac: Beauty from the Beast


What a beast indeed. But beneath the gnarly, knobby exterior lies a creamy, white flesh with a sweet, nutty flavor that dispels any ugly notions you might have about it.
Celeriac, also known as celery root, packs in serious health benefits: It’s high in fiber, potassium, magnesium, and vitamin B6. What’s more, if you’re trying to avoid those dreaded nightshade veggies, you can absolutely use it to replace potatoes in any recipe. That is precisely how I came up with this next dish, curried lentil stew with celeriac and squash.

In Europe this root vegetable’s popularity is akin to carrots, especially in France where they make the famous celerie remoulade by mixing raw celeriac up with mayonnaise, Dijon mustard, and champagne vinegar. Celeriac may be slightly more difficult to find in North American grocery stores, but definitely check as it may be one of those items you simple pass by since it is unfamiliar, not to mention scary looking.

Buying
Choose medium-sized roots that are firm and free from soft spots or damage. Allow for around ¼ of the weight to be discarded during preparation.
Storing
Refrigerate in a plastic bag (unsealed). Celery root can keep for 2 or 3 weeks.
Preparing
Trim leaves (if present) and root end. Scrub well and cut off the skin quite thickly to remove any brown bits and the root channels in the base. If you’re using the vegetable raw, place cut pieces in water with a squeeze of lemon juice to prevent discoloration.


Serve this stew over brown basmati rice with some roasted cauliflower on the side. I made this dish for some hard-core, meat-loving Danes on the weekend, and they marveled at the delicious, complex flavours, and the surprising satiety factor. Score another one for the vegetarians.

Curried Lentil Stew with Celeriac and Squash
Ingredients:
4 Tbsp. olive oil
1 small (1 pound) butternut squash, peeled and cut into ½ inch cubes
1 large onion, chopped
1 carrot, chopped
½ celeriac bulb, chopped into ½ inch cubes
2 cups fresh spinach, or a few cubes of frozen spinach
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 cup red lentils, picked over and rinsed
1 Tbsp. curry powder (preferably Madras)
¼ tsp. crushed chili flakes (optional, I like it hot)
4 cups water
Salt and pepper
1 Tbsp. fresh lemon juice, or to taste
Cilantro for garnish

Directions:
1. Heat oil in a large heavy pot over medium heat and add squash, onion, carrot, celeriac, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
2. Stir in curry powder and crushed chili flakes and cook, stirring frequently, 2 minutes.
3. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in spinach until wilted (or if using frozen, until heated through). Add lemon juice and season with salt and pepper. Garnish with cilantro.

Minggu, 01 Maret 2009

Roasted Brussels Sprouts Medley with Refried Butter Beans & Rice

Roasted Brussells sprouts plate with brown rice and butter beans is a healthy vegan gluten free meal
Roasting Brussells sprouts brings out their inherent sweetness.


Happy March! We made it through. The days are stretching inch by inch, noticeably longer. And just in the nick of time for this winter weary gluten-free goddess and her serotonin deprived little brain. Let's do a collective happy dance, Steve Martin style. We're sneaking up on a big turning point in the year. You know the one- when daylight equals darkness. The Spring Equinox will be here before you know it (March 20, 2009, to be exact). And then? You know what then. Luxurious long days, evening walks warmed by the sun. Sprouting going on everywhere you look. Buds bursting. A brand new season. Fresh. Life.

After the winter we've had- with all the Wall Street inspired doom and gloom infused with a shaken-not-stirred cocktail of fear and hope? I choose hope. This shouldn't surprise you. It's in my nature. New paradigms and inventive beginnings? Bring it on. 

I love learning a new skill set.

So in the spirit of celebrating the whole sprouting and greening thing that is waiting for us right around the corner (if the wheel of the year could sport a corner, that is), the impending balance of the coming Vernal Equinox, I offer you a budget-friendly vegan meal that is fresh and earthy, green and nutty, savory and sweet. You know, that whole yin yang Real Food Daily approach to eating (how cool is Anne Gentry?). Food to feed you, body and soul, as the March winds blow and scatter the remnants of winter into memory.

I know some of you don't believe me when I tell you Brussels sprouts can be tender and sweet. You think these tiny cabbages are mushy and smelly and not worth consideration. To those of you in that particular camp, I must ask. Have you ever roasted Brussels sprouts? Because here's the thing. When you roast these little green babies they get all caramelized and nutty and they take on a whole new demeanor. And the best part? Roasting vegetables makes for an easy dinner. It's almost a night off from cooking. Well. Okay, maybe not a night off, but. 

Pretty darn simple.


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Rabu, 25 Februari 2009

Gluten-Free Coffee Biscuits Recipe


Coffee laced cookies with chocolate chips

This is a cookie recipe for a grown up. Call them adult cookies. Or better yet, go a little UK and name them biscuits. It sounds a whisker more civilized when you declare to your co-workers, Excuse me while I fetch myself a coffee and a biscuit, Darling. Back in two shakes!

Much less Kindergarten, with all that grab your blankie from your cubbie business and the ritual involving tiny milk cartons and poking bendy straws through paper wrappers and the inevitable bad boy, Sully, who would blow on the straw and shoot the wrapper missile right at your ear (so annoying) and those graham crackers that never quite snap apart evenly and get stuck in your teeth (beyond annoying). Quiet time. With cookies.

A prelude to adult tea time, I suppose. But don't mention snuggies. I don't even know what a snuggie is, nor do I want to know why I would want to bring one to work with me and why they're making a day of it. It seems so. Let's see. The image of graham crackers and milk and that nasty snotty Sully shooting paper straw wrappers at my head comes to mind.

Kindergarten.

The word itself conjures that official classroom smell. Crayons and white paste and chalk. I'm snagged in the late trailing end of the Boomer Generation, can you tell? We had nap time on the floor with blankets and milk. I'm sure my sons have a their own '80's variation on this "time out" theme. (I'll have to ask them.)

What did you have for your Quite Time ritual?

Milk and cookies? Or Juice boxes and Cheetos? And why are cookies called cookies here in the States and biscuits in the UK? I ask you. Inquiring minds are scrambling to uncover these mysteries.

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Dreamweaver CS4 En-Fr-De




Develop websites and applications without installation.

Download Portable Dreamweaver on RapidShare (55 MB)

(md5: 23d10103158b89acf14f044fa5b75fe5)

Download German Patch on MediaFire (3.2 MB) (thanks to Stefan)

If not in german, go to DreamweaverPortable\App\DreamweaverCS4 folder, rename en_GB in en_GB_BAK and de_DE in en_GB.


Tested on XP Pro SP3 and Vista Ultimate SP1 with admin rights.



Extract and run DreamweaverCS4Portable.

Portable settings stored in Data.

Settings of installed Dreamweaver should be preserved.



Same program files than previous (link was dead).

Settings are now packed in one file in Data (instead of more than 300 files).

Only updated files.


Senin, 23 Februari 2009

Advanced Installer 6.8




.MSI installs in Minutes without installation.

Download Portable AdvancedInstaller on RapidShare (10.5 MB)

(md5: 91fe61a89226f3c3b4f3b1978514d3b6)


Extract and run AdvancedInstallerPortable.

Settings of installed AdvancedInstaller should be preserved.

Meet Your Cook

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Probiotic Power


Last week I got really sick. I was so sick after four days of being glued to my bed, that I started to panic. I thought that with my arsenal of natural, cold-fighting remedies, I’d kick my sore throat, sleepless nights and high-grade fever to the curb, but I finally admitted that I needed help from…gulp…my doctor. She took some swabs, unsure of what had invaded my poor body and gave me a prescription for antibiotics just in case it was a bacterial infection. Just in case? I love how doctors just throw drugs around like they’re no big deal. What has the world come to?
As bad as this situation seemed at the time, the antibiotics gave me the perfect excuse to discuss a very important topic and something that seems to be on everyone’s mind: probiotics.

So, what are probiotics anyway? It has certainly become the new “it girl” ingredient in everything from yoghurt to granola bars and people seem to be catching on to the trend, buying probiotic enriched products by the truckloads. There’s just one little problem: no one really knows what probiotics are!

What the heck are probiotics?
In short, probiotics are friendly bacteria that live inside our guts. An estimated 100 trillion microorganisms representing more than 500 different species inhabit every normal, healthy bowel. Hard to believe since the medical community has been raging wars against bacteria for years now, scaring us all into buying anti-bacterial everything. But these guys, the probiotics, are the good kind of bacteria, essential to our health. In fact, probiotics have a lot of important work to do inside us. Here are a few of their responsibilities:
• Promote regular bowel movements (help relieve diarrhea and constipation)
• Improve digestion of proteins, carbohydrates and fats
• Enhance immune function
• Contribute to the absorption of minerals
• Produce antioxidants
• Participate in the manufacture of some B vitamins
• Help inhibit food poisoning
• Normalize skin conditions
• Help reduce cholesterol
• Maintain bone health
• Help manage blood sugar levels
• Improve the symptoms of lactose intolerance
• Help combat fungal and yeast infections
• Limit the action of disease-causing bacteria

BONUS!!! Probiotics are helpful in the treatment of constipation, diarrhea, Irritable Bowel Syndrome, Chron’s Disease, ulcerative colitis, yeast infections, urinary tract infections, allergies, skin problems and Candida.

Let’s jump back to the topic of antibiotics and break down the word itself. “Anti” means against, and “biotic” means life. Antibiotics are against life, and they work by wiping out all bacteria in the body (the good kind and the bad kind) in order to get a sick person healthy again. In times of need, they are life saving, but they certainly shouldn’t be taken “just in case”. Obliterating all the bacteria in your body is an incredibly drastic thing to do if you don’t have to.
With a little logic, we can deduce that the word “probiotic” means “for life”. This is precisely why during and after a course of antibiotics it is essential to bring those friendly little guys back to your gut. Have you ever experienced diarrhea, flatulence, fatigue, skin problems or yeast infections after a taking around of penicillin and the like? It’s because all your little warriors are gone! Yikes!

And unfortunately, there are even more ways that our modern lifestyles negatively impact our bowel ecology. Ask yourself the following questions to get an idea of how your gut measures up:
Do you….
- use antibiotics?
- drink chlorinated (tap) water?
- consume alcohol?
- take over-the-counter medication (aspirin, antacids, antihistamines etc.)?
- eat processed foods (containing preservatives, additives)?
- experience daily stress?
- take birth control pills?
- use steroidal & hormonal drugs?
- drink carbonated and/or caffeinated drinks?
- watch a lot of television or use a mobile phone (exposure to radiation)?

Based on that list, chances are good that your bowels aren’t in the shape they could be, right? The good news is you can counteract the effects of these factors by taking a daily probiotic supplement. This is especially critical after consuming antibiotics, and a very thorough re-inoculation regime should do wonders for your digestive system, after it’s taken a beating!

Feeding your Friends – Fermented Foods and Prebiotics
We should also be aware that our diets play a serious role in the ecology of our colons. Certain fermented foods like miso, tempeh, sauerkraut, and natural yogurt, encourage the growth of friendly bacteria populations. And, if you’ve ever heard the term “prebiotic”, another trendy term that is being thrown around by food manufactures these days, it refers to certain types of non-digestible foods that make their way through our digestive system and help good bacteria grow and flourish. Prebiotics come from eating certain types of carbohydrates fibers that feed beneficial bacteria and keep them healthy. Sources of prebiotics include raw vegetables and fruits, legumes and whole grains. Sometimes probiotic supplements will include a prebiotc fiber, often referred to as FOS (fructo-oligosaccharides).

How to pick your probiotics
Like I mentioned earlier, many food manufacturers are jumping on the benevolent bacteria bandwagon and in my opinion, ripping people off. A large proportion of grocery store products simply do not deliver the benefits of probiotics because they lack the potency and nutrition of a true supplement. You can tell just by watching some advertisements for probiotic-enriched whatever…do they really say anything at all? Hardly.
Pick up your probiotics at a health food store and speak to a qualified, non-biased employee about what they offer. A single dose of probiotic supplement should have a MINIMUM of 10 million live bacteria, experts say. It is also clear that these bacteria should be from one or more of the Lactobacillus family - which are just about the only 'friendly-bacteria' tough enough to make it into the large intestine where they need to be! After a course of antibiotics, I take between 30 and 50 BILLION everyday for a week just to re-inoculate, followed by my regular 15 billion daily just to keep my bowels in top form. You can experiment with different amounts to see what works best for you, but if you are just beginning to take probiotics, I would start with a rather high dose to get the ball rolling.
Please keep in mind that these powerful, health-enhancing team players don’t always come cheap. Your health is an investment! You may be paying upwards of (gasp!) one dollar a day for good quality probiotics, but it is worth every penny. Don’t sell yourself short. Those 100 trillion friends you didn’t know you had need all the help they can get. Especially when your doctor gives you antibiotics just in case, or in my case for no reason. The tests came back negative.

image: http://www.freshhealthnews.com/wp-content/uploads/2009/01/probiotics.jpg
info source: Jensen, Bernard Dr Jensen's Guide To Better Bowel Care New York, NY: Penguin, 1999.
http://www.gonando.com/probiotics.html