…and more about Breakfast

Posted by admin | Diets & Dieting,Health Facts,Just Food Articles - writers invited | Thursday 3 July 2008 10:21 pm

Eat breakfast like a king, lunch like a prince, and dinner like a pauper. – Adelle Davis

breakfastWhile so many studies into nutrition seem to contradict each other – this is one issue that seems certain. Breakfast is good!
Breakfast is a meal that sets you up for the day. It replenishes your body’s energy supply after the nights fast and provides the energy required to stay physically and mentally alert. Without breakfast, your body is basically running on empty. It is a critical meal for adults and children alike.
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Children who eat breakfast perform better on standardized achievement tests and have fewer behavior problems in school.
A Harvard University/Massachusetts General Hospital study of children in Philadelphia and Baltimore schools discovered that students who usually ate school breakfast had improved math grades, reduced hyperactivity, decreased absence and tardy rates, and improved psycho-social behaviors compared with children who rarely ate school breakfast. (Pediatrics, January 1998; Journal of the American Academy of Child and Adolescent Psychiatry, February, 1998)
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Now when did I last have breakfast? ! Eating breakfast can do wonders for your memory loss. A study done by the University of Toronto on healthy men and women in the age group 60 to 79 showed that taking in calories from either protein, carbohydrates or fat boosted their performance in memory tests. While it appears that any breakfast is better than no breakfast at all, researchers have found that carbohydrates generally fuel the best long-term benefits to memory, probably due to the rise in blood sugar that they cause. Rise in blood sugar then causes an increase in the supply of glucose to the brain. (more…)

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More Breakfast Recipes

Posted by admin | Eggs,Meat,Recipes | Monday 30 June 2008 10:31 pm

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BREAKFAST BURRITO Serves 4

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INGREDIENTS

4 Flour Tortillas

4 Eggs

1 large Tomato diced

1/2 lb. Sausage

1 large Potato peeled and grated

1 cup Mozzarella or Cheddar Cheese grated

Salsa ( make your own delicious salsa )

PREPARATION

Cook ground sausage in pan, add potatoes, cook until brown. Drain the fat.

Warm the tortillas according to the instructions on the package package. Scramble the eggs. Season to taste with salt and pepper. Divide all ingredients evenly among the four tortillas.

Fold tortillas and serve immediately with salsa.

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Breakfast or Dessert?

Posted by admin | Eggs,Recipes | Friday 6 October 2006 7:52 am

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APPLE FRENCH TOAST Serves 6
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INGREDIENTS
8 slices bread (white or brown)
3 eggs
1 cup milk
1 apple
1/2 tsp vanilla extract
2 tsp slivered almonds, toasted
2 tbsp butter
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tsp sugar or to taste

PREPARATION
Peel the apple and slice it as thin as possible. Put it into 1/2 cup water and boil with 1 teaspoon of sugar. When the apples are soft and mashy, set aside to cool.

In a bowl, beat up the eggs. Add the milk, stewed apples and any remaining syrup, the remaining sugar to taste and the vanilla. Mix thoroughly.

Place the bread in a flat baking dish that has been lightly greased. Pour the egg mixture over the bread and if necessary turn the bread slices over to coat thoroughly. Cover and refrigerate for 2 hours or if possible even overnight.

Remove from the refrigerator 30 minutes before baking.

Pre-heat you oven to 170°C or 350°F. Put generous dollops of butter all over the top. Sprinkle with the nutmeg and cinnamon powders. Sprinkle the almond slivers. Bake, uncovered, for about 25 minutes or until the edges are golden brown.

Cut into smaller squares when done and serve hot.

    Tip : want to get more sinful? Fry the squares of bread instead of baking.

French Toast

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Poha – Breakfast

Posted by admin | Recipes,Vegetarian | Saturday 15 July 2006 6:00 pm

Kande Poha (beaten rice with onion) is a speciality of Maharashtra. It’s eaten as breakfast, a snack or as a full meal, and the test of a good cook is whether the other women approve of her Kande Poha. Is it too dry, too moist, does it have too much onion or too much potato, – you can tell by the twitch of their noses.

I don’t recall the poha at Shree Datta having potatoes, but all the people I checked with swore by it. So since I don’t have that chef’s secret recipe, try this. I love potatoes anyway.

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KANDE POHA Beaten Rice with Onions Serves 6
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INGREDIENTS
6 cups poha (beaten rice)
1 tsp mustard seeds
5-6 curry leaves
2 green chillies slit lengthwise
3 onion, chopped fine
2 medium potatoes, cubed small
Handful of unsalted peanuts (skins removed)
1 tsp turmeric powder
1 lime, juiced
Salt to taste
1/2 cup chopped coriander to garnish
2 tbsps oil

PREPARATION
Put the potatoes to boil with one teaspoon of salt.

Put the poha in a sieve and wash under running water. Transfer to a bowl and fill with enough water to just cover the poha and set aside.

Heat the oil in a pan on a medium flame and add the mustard seeds, and let them splutter. Add the curry leaves and green chillies.

When the spluttering stops add the onion. Fry till soft and translucent.

Add the peanuts and cook for 2-3 minutes.

Drain the potatoes thoroughly and add. Cook for 5 minutes.

Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.

Cook for 5-7 minutes. Turn off the fire. Pour lime juice over the poha and mix well.

Garnish with chopped coriander and serve hot.

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Bombay via breakfast

Posted by admin | Just Food Articles - writers invited | Saturday 15 July 2006 4:47 am

There are lots of fancy Food Malls but the place to stop on your journey to Bombay is Shree Datta. This is just short of a shack with an elaborately covered seating space, and serves the most delightful, piping hot Maharashtrian snacks, each one a classic.

Forget the foreign jaunt, lately I’ve been going up and down between Bombay and Pune so often, some mornings I wake up and am not sure where I am. Of course the weather clarifies things right off. Wake up in Bombay and it’s hot and yukky in your bed, Pune is beautifully cool, even cold, some monsoon mornings.

Which made me wonder why I had never written about our usual food stop half way between the two. There are lots of fancy Food Malls but the place to stop on your journey to Bombay is Shree Datta. This is just short of a shack with an elaborately covered seating space, and serves the most delightful, piping hot Maharashtrian snacks, each one a classic. Their hottest selling item has to be the batata wada served with pav and garlic chutney, to be eaten between sips of hot chai, so that your tongue absolutely sizzles. But among the ones that our my regular favourites are the kande poha, the best I’ve ever tasted, missal pav, and the kothimbir vadi. Obviously their cooks haven’t given me their secret recipes, but I’ve searched, asked and adapted and done a lot of tasting, and I think I’ve gotten pretty close.
Take the trip or try this. Actually do both!

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