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Healthy fatty liver diet recipes do exist and the good news is you'll have plenty of variety to keep your taste buds from getting bored. The good thing about a diet plan for fatty liver is that it is not much different from a highly nutritious, healthy diet for the average person.

In most cases, you will not have to completely give up the foods you love. You'll just have to be more conscious about how much you're eating, paying special attention to the amount of fat you're consuming. More fat in your diet leads to more fat congestion in your liver. What you want is a nutritious, vitamin-rich and balanced diet where nothing is eaten in excess.

In her ebook, "The Fatty Liver Diet Guide", veteran liver nurse, Dorothy Spencer, offers up over 30 fatty liver friendly diet recipes. These range from simple appetizers like salmon spread to main courses such as Caribbean shrimp 'n peas. Even mouth-watering dessert recipes are included. Dorothy states, "The goal of this cookbook section is not to present you with gourmet dishes, but with healthful meals that fit within the dietary needs of a fatty liver patient."

So as you can see, there are plenty of fantastic foods you can enjoy while you work on reducing fat in your liver. However, as you create your daily meals, there are some important considerations you should keep in mind in regards to the foods you eat.

Your main goal will be to reduce excess fat consumption. Most medical professionals agree fat should make up no more than 30% of your overall daily caloric intake. This means if you're consuming 1500 calories per day, then no more than 450 of those calories should come from fat.

9 calories is equivalent to 1 gram of fat, so to put it in easier to measure terms, you should not consume more than 50 grams of fat for a 1500 calorie diet. A 1200 to 1500 calorie diet will help you lose weight while reducing fat in the liver.

Here are some additional tips to keep in mind:

• Go for brown rice and whole grains instead of white rice or white bread.
• Opt for pasta instead of egg noodles.
• If you do not want to give up sweets, then opt for pies over cakes. Try to avoid things like doughnuts, cookies, and other high-fat sweets.
• Focus on foods high in complex carbohydrates and avoid foods rich in simple carbohydrates like candy.
• Substitute 2% and whole milk with 1% or skim milk.
• Go for saturated fats over unsaturated fats, but consume all fats sparingly.
• Avoid high fat salad dressings and other condiments. Seek out low-fat and non-fat alternatives.
• Choose lean white meats (chicken, turkey, fish) over dark meats (pork, beef). Cut all excess fat off meats before cooking or eating and try to avoid meats from high fat areas such as ribs and wings.
• Include foods high in fiber and eat plenty of vegetables and fruits.
• Avoid alcohol consumption and drink soda, high sugar fruit juices, and energy drinks sparingly.

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Source by DJ Atterson

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The next time you carve your Jack-O-Lantern, make sure you save all those pumpkin seeds. Roasted pumpkin seeds are easy to make and can be used in many dishes. Add them to salads, bread and muffin mixes, or kids lunches. Try these pumpkin seed recipes and ideas this fall:

General Instructions:

1. Clean out the pumpkin, rinse the seeds and put on a paper towel to dry.
2. For all of the recipes, use a baking sheet and bake for 8 to 10 minutes in an oven set at 350 degrees.
3. Either spray the baking sheet with a non-stick spray, or mix a couple teaspoons of oil in with the seasonings and seeds before placing them on the sheet.
4. Once seeds are crisp and golden, remove them from the baking sheet and let them cool.
5. Store roasted seeds up to 1 week in an air tight container.

Seasonings: There are so many flavors you can add to pumpkin seeds. Think of popcorn and all the flavors you put on that. In fact, you can sprinkle popcorn seasonings on pumpkin seeds – especially flavors that are hard to make like dill pickle and bar-bq.

You can make the pumpkin seeds spicy by adding crushed red pepper, cayenne pepper, black pepper or hot chili powder. Try adding some seasoning blends from your cupboard, like Cajun, Tex-Mex or Italian. Add in some garlic powder, sea salt or salt replacement blend for added flavour in your mix.

A sample combination for 3 cups of seeds would be: 2 teaspoons of oil (like canola), 4 teaspoons of garlic powder, 2 teaspoons of cayenne pepper, 2 teaspoons of sea salt, and 1 teaspoon of black pepper. You can add more or less seasonings to taste. Seasonings like cayenne pepper and cajun blends add nice color to the seeds as well.

Your ] kids help the Let with cleaning and roasting the pumpkin seeds. Easy recipes for ] kids will Encourage them to learn how to cook and teach them important 's life skills.

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Source by Barb Francis

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Do you like Honey mixed with coffee or replace sugar with honey while making your cup of coffee? If yes, today recipes will be for you. Making coffee with honey eventually helping you to lower down the sugar level and at the end archive low sugar type of coffee drink which I think most of us to practice that instead of using Sugar. Cut down your Sugar as much as possible if you can. Why not start it from today?

First Recipe: Classical Honey Nut Latte Recipe
Something that will help to detox your body with honey. If you like to detox your body and same time enjoying taste of coffee, this will be the recipe that you want to try it out.

Ingredients
Enough for 1 person (tall glass)
1) 2 tablespoons of Hazelnut syrup
2) 1 tablespoon of Honey Butter
3) 1 shot of organic espresso
4) 0.75 cup of low fat steamed milk
5) 3 to 4 ice cubes

Equipments Needed
Espresso maker and electronic blender

Steps for preparation:
1. You need an empty blender cup to put your ingredients.

2. Ice is optional, if you like cold drink you can put some ice cubes else you can blend it without ice. Blend it for 30 seconds until all well mix.

3. Pour your latte into an empty tall glass before you serve your latte.

4. Lastly, you can now enjoy your cup of latte.

Second recipe: Peach Cobbler Latte Recipe
Can Peach mix with coffee? Try this out yourself. I like it, may be this will be your cup of coffee too.

Ingredients
Enough for 1 person (just nice for one tall glass)
1) 1 tablespoon of honey butter
2) 1 shot of organic espresso
3) 1 small tablespoon of Cinnamon powder as garnish
4) 0.75 cup of low fat steamed milk
5) 1 to 6 ice cubes
6) 1.5 tablespoons of Peach and cinnamon syrups respectively

Equipments Needed
Espresso maker and electronic blender

Steps for preparation:
1. Take an empty blender cup and pour everything into the cup except the Cinnamon powder which we are going to use it at the later stage.

2. Blend it with medium speed until they are evenly mix.

3. When done, take an empty glass and pour your latte into the glass.

4. Lastly, spread the powder on top of the latte.

5. You can now serve your latte now.

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Source by Susan S Smith

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Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It's also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick to spice up for favorite panini, salad or entree without overpowering it.

Here are two ways to try this tasty variety of havarti.

Havarti Macaroni and Cheese

Mac and cheese recipes are so wonderful because they're easy to adapt. You can use nearly any type of cheese – or a blend – from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that's usually a favorite for kids.

Ingredients

3 cup pasta, uncooked

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon each salt and pepper

1-1 / 2 cup milk

6 ounces shredded mild cheddar

4 ounces shredded jalapeno havarti

1/2 cup plain breadcrumbs

2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions.

2. Meanwhile, prepare a baking dish with cooking spray or butter.

3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.

4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.

5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.

6. Bake for 20 minutes, or until golden brown and bubbly.

Chicken Stuffed with Jalapeno Havarti

This cheese recipe requires only four ingredients. The spice is enough to satisfy the adult palate without turning away the kids, too.

Ingredients

Two boneless, skinless chicken breasts

1 teaspoon chili powder

Package of 1 Dofino Havarti with Jalapeno , sliced

Salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees F. Create a pocket in the chicken breasts by slicing into the side without going all the way through. Lay the chicken open.

2. Cover the chicken with saran wrap and pound it with a mallet until flat. You can also use the edge of a plate for this. Remove the wrap and sprinkle with chili powder. Add a single slice of havarti to each side.

3. Fold chicken closed and secure with toothpicks. Season with salt and pepper and bake in a baking dish, covered with aluminum foil, for about 30 minutes.

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Source by Christine Layton

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No matter what the season, finding easy and healthy recipes to keep yourself and your family from succumbing to food boredom can sometimes feel like a challenge. We can hear you saying, "Chicken? We've had it three nights in a row! Fish? Well – that's a thought but I do not usually keep fish on hand. Beef? Is not that terribly unhealthy?" The best recipes are those which are healthy, fun, and easy to make. Here are some tips for helping you to choose the right ones.

Tip # 1: Look For Ethnic Recipes

Unlike many American favorites, foods from various cultures that emphasize vegetables, whole grains, and healthy cuts of meat can be an interesting departure from the ordinary, and they also tend to be much healthier. Most favorite easy and healthy recipes from Indian and Asian cultures for example, do not give you a list of canned items to purchase for the recipes. Instead, they call for spices like ginger and turmeric. They usually call for very little fat, and many times, you can substitute broth for much of the fat used in sautéing.

Tip # 2: Look For Foods Your Whole Family Will Enjoy

Making a lot of foods no one in your family will enjoy, much less try, is an exercise in futility. If your family is very picky, you can begin transitioning to easy and healthy recipes by adding some different touches to the recipes you already use. For instance, if you usually use the highest fat ground beef available to make your tacos, then use low fat ground beef instead. Increase the amount of vegetables you use, and next time, make it taco salad instead of tacos, eliminating the taco shells and using a sprinkling of organic corn chips to garnish the salad instead of as a base. Use more salsa and less sour cream, and enjoy a healthy scoop of guacamole. This type of transitioning lets your family enjoy the flavors they are accustomed to, while increasing the amount of healthy food they (and you!) Are taking in.

Tip # 3: Healthy and Easy Recipes Do not Have to Be Expensive to Make

A tight budget is often a fact of life, and there is no reason to spend more than necessary on your meals. The good news is that many of the best easy and healthy recipes you can create are based around whole grains, lentils and fresh vegetables, using very little processed food if any. You can buy in bulk and save money, and you can double your recipes, portion out healthy foods you have made, and have them for lunch instead of buying expensive pre-made lunch items that could be contributing to an expanding waistline.

The bottom line? Look for healthy foods in season and stock up on fresh herbs and spices. Changing the way you eat does not usually happen overnight, especially if you are cooking for a family. The good news is that every step you take toward healthy cooking and eating is a positive one. Soon, you'll have new selection of easy and healthy favorite recipes to enjoy.

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Source by Mary Ann MacKay

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Everyone loves the Kobe beef. Not only because of its tenderness, it's marbled richness, or it's strong tangy flavour but also because of its versatility when it comes to cooking. Whether raw, sautéed, grilled, fried or what have you, the Kobe beef brings about some of the most delectable meals anyone could ever have. Even though food enthusiasts love the Kobe beef steak, popular traditional Japanese way of cooking still dominate because the special beef after all hailed from Kobe in Hyogo Prefecture Japan. The beef comes from what is called Wagyu or Japanese cattle hence it is also referred to as the Wagyu beef. The most popular Wagyu beef recipes from Japan include teppanyaki, sukiyaki, and shabu-shabu. Here's how to prepare the softest and most succulent beef in such manner:

When making Wagyu shabu-shabu you must first slice 1 pound of Wagyu beef tenderloin or sirloin into paper thin slices. Cut one pound of Chinese cabbage, half a pound of watercress, half a pound of shirataki noodles, half a pound of enokitake mushrooms, half a pound of mushrooms, 6-8 shitake mushrooms, 1 pound of tofu, and 3 slices of kombu or seaweed into bite-sized pieces. Then you create a dip by combining 2 parts of soy sauce and only a part of lemon juice. The next step is to place all ingredients on a large platter. The Kombu slices should then be submerged in cold water then place over a stove. It should be removed right before the water boils. Once the slices are removed, keep the water boiling very gently. Now each person can cook their own meal by submerging one item into the pot at a time. The vegetables should be cooked first as the Kobe beef strips are so thin that they cook really fast.

For the Kobe teppanyaki recipe you'll need a pound of cubed Kobe beef steak (sirloin of tenderloin), 12-18 pieces of shrimp, 2 large carrots, 2 large green peppers, 1 onion, 1 Chinese cabbage, 12 Shitake mushrooms, and Yakiniku sauce. First you must cut all ingredients into bite-sized pieces, then oil an electric pan and place the items in different sections of the pan. After cooking get a food item and dip it in the yakiniku sauce.

When making the Kobe beef sukiyaki recipe you'll need the same amount and type of beef as the recipes above, half a pound of thinly sliced ​​Shitake mushrooms, 2 large onions sliced ​​thinly, 3 diagonally sliced ​​celery stalks, cut bushel green onions, 3 cups of fresh spinach, 2 tablespoons of salad oil, and a 5-ounce can of bamboo shoots drained. For the sauce you'll need half a cup of beef broth, 2 tablespoons of sugar, 2 tablespoons of sake, and 1/3 cup of soy sauce. Now the Wagyu beef must be cut into thin strips, about ¼ inch thick. Then heat oil in a skillet, and move meat to one side of the skillet mixing it with beef broth, soy sauce and sake sugar. Place onions, mushrooms, celery and the bamboo in separate areas or sections of the skillet then cover. Let the mixture simmer for ten minutes then add spinach and let it simmer for another 5 minutes. You may serve it over rice if desired.

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Source by Jason Main

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Restoring the luster of your wooden cutting boards and butcher blocks is easy and inexpensive! There are many products on the market you can use that come in fancy packaging, but it is easy to prepare your own DIY product. Keeping your cutting boards conditioned prolongs their life and keeps them sanitary so it's good to have something on hand for regular use. This article shares three very easy recipes for treating your butcher boards when they have become dry, need refinishing, or repair.

You will need:

Food grade mineral oil

Beeswax

Scale

Container – glass jars and old coffee cans work great

Pot – to use as double boiler

Sanitized stir stick – wooden ones work great

Always start with an impeccably clean and super dry butcher board. Wash it down with vinegar the night before and let it air dry while you sleep. The next morning, condition your clean dry board using one of the following methods.

The first method is not really a " recipe" at all. It's just plain old food grade mineral oil. There are loads of different ideas out there on which oils go rancid and which oils are best to use. In general, food grade mineral oil is considered the best all around oil to use on your wooden cutting surfaces. It is odorless, colorless, inexpensive, and most definitely will not go rancid. It can be easily found at your local hardware store or drug store. To treat your butcher board with mineral oil gently rub warmed oil onto the wood and allow it to soak in. Get your oil warm, not hot. If you are like me and do not have a "nuker", simply use a double boiler on the stove top. Just be careful as the oil is obviously flammable. This is a great regular treatment to keep your board conditioned.

The second recipe is for a creamy board oil or "Dream Cream" as I call it. This is a rich mixture of mineral oil and beeswax. Adding beeswax to your oil increases its water resistance and adds a very slight luster to the finish. Parafin can also be used. It is odorless and much less expensive; however, I personally prefer beeswax. This is a great treatment for a board that has become very dry or has been sanded down for refinishing. The recipe calls for 9 parts food grade mineral oil to 1 part beeswax.

Measure out 1 part wax to 9 parts oil. Wax beads are available or you can shave wax pieces off a block like I did.

Heat the oil and wax slowly until the oil is warm and the wax has melted. Make sure to stir and incorporate the wax as it melts.

Pour a little of the melted product onto your butcher board and rub it in making sure to get all surfaces, especially the cut edges. Allow it to soak in before using the board to prepare food. The consistency of this recipe is a little like hair gel after it cools a bit and gets firmer as it gets colder. It will melt into the board like butter as you apply it. It can be used warm or cold; However, I think it works better and faster when it's warm.

The third recipe is for a paste style "board wax". This is a rich ultra fat mixture of oil and beeswax. It is thick and waxy and offers loads of water resistance once the wax has hardened. It can be buffed to a soft luster and looks beautiful. Use this recipe as a polishing paste or crack filler. Keeping the occasional cracks and knife marks filled extends the life of your board!

This recipe is 4-5 parts food grade mineral oil to 1 part beeswax. Heat the oil and incorporate the wax as above. Rub it into the board. Allow the oil to soak in and the wax to harden before buffing it out and preparing food on it. If used warm, this wax will spread a thinner layer. If used cold it is quite thick and pasty and will give you a heavier coating.

Your wood should be treated regularly to keep it from drying out and cracking! The treatment frequency and the type of butcher block oil you need to use depends on many variables; such as climate and how often your board is used and washed. You will have to be the judge. These "recipes" will not only beautifully condition your butcher board but will add to its lifetime. They will also keep indefinitely. Once you have a batch made up it will be easy to grab off the shelf and use all year long!

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Source by J Sawyer Larinda

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Pellets are amazingly successful carp baits and the diversity and potential uses of them are very exciting! Pellets range from pet and animal and fish feeds to proprietary carp pellets. They can differ greatly from boilies and from other baits such as particle and seed baits because their modes of action and soluble characteristics can be so uniquely powerful. Pellets can be formulated especially for carp and be composed of specific ingredients, additives, enhancers, colours, flavours, enhancers and so on to specifically improve numbers of bites when used in fishing for carp and improving readymade pellets and being able to make homemade pellets are a great competitive edges indeed!

Pellets may range for example from the following: halibut, trout, salmon, and corn steep liquor pellets etc. Salmon fry crumb is a very popular product applied in carp fishing too. Pellets such as these catch loads of carp just used as free baits in volumes and as hook baits. They all can be sourced in a range of sizes which is a great advantage. The carp bait industry has now such a diversity of pellets designed specifically for carp dietary requirements and this is important as these improve carp health and condition and immunity all year round and are very digestible so you can get more bites using them.

Pellets are usually cylinder shaped but they can be other shapes. Ellipse shaped carp pellets are especially attractive because when disturbed by feeding fish they can raise and flutter off the lake bed and stimulate fish more. Carp pellets made using a high percentage of very buoyant ingredients are excellent for warier fish as these can hover in the water at different depths and make it more difficult for carp to distinguish which baits are attached to a hook.

Pellets are most commonly based on a carbohydrate binder. This makes them more cost effective than many protein rich baits; however these often benefit from further enhancement. Cereal and grain based pellets are great carriers for flavours for instance which increase attraction and they can also be dyed bright colours using edible dyes to stimulate sight feeding more. Since these carbohydrate binders teamed with other ingredients such as fish meals are fairly soluble and break down relatively easily they can be exploited in many ways.

For instance you can make a mixture of many different pellets so you have baits that break down over different time spans so prolonging attraction and stimulatory impacts of soluble substances in your swim. Also pellets can have very different characteristics nutritionally and functionally and can be exploited in ground up powder form in endless ways. Many people have used ground up trout pellets for instance as a beginner base for boilie making. These work well and are nutritionally stimulating; however trout pellets are designed to put weight on farmed trout for profit and are not optimised for feed triggering.

Many anglers think that just using salmon or trout pellets dry straight from the bag is ideal and of course this format is very convenient and easy to use. However you are not going to get most bites possible by using a single form of pellet like this. In my experience pellets work best when you have a mixture of pellet types, shapes and other formats and characteristics that incite far more intensive and prolonged feeding.

For instance I might fish a PVA bag filled with trout pellets in spring using boilies on my rigs, and this catches plenty of fish, but this can be improved upon massively! I might used chopped up or shattered 21 millimeter halibut pellets in big PVA bags and use a homemade pellet-based boilie that is not made a round shape but is a rectangular or other angular shape to match the irregular shapes of the broken up free baits.

Carp can become wary of one type of pellet if used very frequently. Of course using mixtures of type of pellets both as loose feed and as part of your hook bait approach makes it difficult for fish to avoid your hook baits. Hemp pellets are very useful for forming a fine carpet of bait that forms a fine sediment layer on the bottom which easily clouds up and hangs in the water very attractively. The rate a pellet dissolves often depends upon the percentage of soluble components used, the texture of the pellets, the binders used, level of oils used and way pellets are extruded under pressure and heated to make them bind.

Adding a layer of oils to pellets can not only improve attraction and nutritional content by prolong break down so they dissolve more slowly. This is very useful in summer and warmer water temperatures above around 15 degrees Celsius for example when high carp metabolism requires more energy and when digestive enzymes can break down oils best in to energy and for nutrition etc.

You can make pellets break down faster by simply soaking them in water for a short period of time. One simple method of making paste is simply to soak pellets in water for anything from a few hours to 24 hours depending upon the pellets being used and then squeezing the wet pellets together. To do this best you need to test small batches and record your results and times but once refined this is a very good fast way to make basic pastes for many applications. This type of paste can be improved in a vast number of ways to achieve more bites including using a percentage of more protein-rich and betaine rich pellets alongside trout pellets for instance.

When actually fishing and camping on the bank of a lake, making soluble paste fast can be a challenge if time is vitally important. Scalding pellets using boiling water is just one method and of course the boiling water will make the binders in the pellets bind better. The ways you can experiment with pellets is endless. This is particularly so when you are adapting uses and applications of pellets for different conditions, times of year and temperatures and depths etc. For instance using a mixture of corn steep liquor pellets and hemp pellets in winter exploits the fact that these pellets do not have the kinds of oil contents that trout and salmon and halibut pellets often have.

These types of 'salmonid' pellets often contain a high level of oils because not only are they attractive and stimulate feeding, but they are there to supply the high energy needs of these fish. But fish such as trout, salmon and halibut have a higher energy requirement than carp. Carp certainly do not require high oil levels outside of optimum water temperatures from around 12 to 15 degrees Celsius plus. In fact using high oil pellets in low water conditions is detrimental as these congeal and lock up the soluble components of baits that are vital to be released to actually attract fish to the baits.

You need to remember that oily pellets are not suitable for low temperatures. They are simply not the best option because they will slow down fish metabolism as carp enzymes will struggle to break down such bulk oils. Not only does this slow down fish activity but of course this is not good because it can vastly reduce fish feeding and lower your chances of getting the most bites possible. For these kinds of reasons I do not use oily salmon, trout and halibut pellets in low water temperatures. Sure you might catch some fish but nowhere near as many as if you have specifically chosen bait which is optimised for low water conditions.

Of course the premium grade winterized trout pellets etc which are lower protein, very low oil and optimised for digestion containing wheat germ and other factors to improve digestion are far more ideal for winter and spring fishing.

The number of carp pellets you can use in low temperatures and all year round is simply staggering. When pellets have been made specifically for carp dietary requirements they tend not to be very oily at all reflecting the fact that carp metabolism is not as high as that of most sea fish and trout and salmon for example.

Many carp pellets are designed to deliver optimum nutritional levels in digestible forms. Salmon, trout and halibut pellets often contain a level of predigested or enzyme-treated fish proteins in the fish meals used and this reflects that these fish have a higher requirement for protein in the diet than that of carp. Of course predigested and enzyme-treated additives are beneficial because of their rich amino acid profiles that easily become solution, so delivering a stimulatory concentration of free amino acids into the water so triggering fish feeding. Carp pellets have this kind of effect and impacts but these can differ in the degree of impacts they have on fish senses and the degree of digestibility and nutritional profiles they offer.

Some carp pellets are claimed to be bloodworm pellets for instance and of course the stimulatory profile of bloodworm is very well proven in carp fishing. But some carp pellets are simply cheap carbohydrate or fish type pellets soaked or coated in a layer of liquid blood worm. You need to beware that you get what you pay for and the best pellets are actually composed of the real protein-rich substance right through the bait. For instance the CC Moore bloodworm pellets are composed of a high percentage of real bloodworm for maximum feed-triggering impacts!

Pellets are very useful as free baits on their own, or used in ground bait mixtures for instance. You can mix them up, break them up use them alone or with particle baits such as seeds, beans, pulses, grains and cereals etc. you can use very fine pellets that dissolve very fast in an hour teamed with pellets that may take 4 hour or much longer. The choice depends upon the impacts you want to deliver to your fish and the applications you are using.

In summer pellets break down fastest so why not choose them specifically and use them with this effect in mind for maximum impacts on fish senses!

If you want a layer of fine bait on the bottom then fast dissolving pellets are great. If you want to spod baits out that dissolve fast and cloud the water then choose very soluble and fine pellets suitable for this effect. If you want fish to feed for very prolonged periods and keep them in a swim but not satisfied choose pellets that are going to break down but release attractors into the water and into bottom sediment on the lake bed to keep fish rooting around for prolonged periods.

Hemp pellets and more buoyant pellets such as CC Moore Milkimin pellets are great. Some of their pellets contain substances which have a cumulative impact on fish feeding so that the more that is repeatedly consumed encourages even more repetitive feeding. The betaine HNV and Cantax Red type pellets are just a couple of great examples.

Pellets can be treated in a vast array of ways to improve feed-triggering effects and to boost solubility and intensity of impacts upon carp receptors and internally on many levels. Many anglers overlook using essential oils and additional flavours with dry pellets as well as additional bulk oils and liquid foods. When treating pellets with liquids heating the liquids helps their penetration into the baits. Pellets can be treated with any powder you want for any specific effect. For instance coating pellets in chilli powder, fish meals, or milk powders is just a starting point to improve impacts in the water.

I hope you see how versatile pellets really are. Here I have just offered a few tips to possibilities and uses and effects. The most effect way to use pellets is to buy the very best quality you can and experiment using these in as many different ways as you can – and actually write down what you do, the levels of any liquids or additives and the methods that you use and the catch results you achieve.

This will give you the 'bigger picture' as fast as possible and give you the greatest appreciation and understanding of how best to exploit pellets for maximum fishing results! If in any doubt just remember that your confidence comes from actual feedback from your fish; your fish will soon tell you which pellets, methods and applications of uses and preparations are most effective.

Using pellets as carp bait is no random chance exercise but simply all about methodically experimenting what you do and use and recording your catch results so you can constantly refine and better what you are doing and get better and better results! I have found over the decades that this is how true confidence is achieved with all carp baits! Revealed in my unique readymade bait and homemade bait carp and catfish bait secrets ebooks is far more powerful information look up my unique website (Baitbigfish) and see my biography below for details of my ebooks deals right now!

By Tim Richardson.

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Source by Tim F. Richardson

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Most people say that cake making is very challenging, I tend to disagree. This is because cake is one of the easiest dessert or snack to make as long as one has the recipes and ingredients with them. Cake is one of those snacks that people enjoy eating and sharing all the time. They are presented as desserts, snacks or even accompaniment during breakfast or tea time. In some occasion cake happens to be a very important part of it, for example birthdays, wedding, congratulation parties and many other events.

Cakes are made in various flavors, shapes and sizes, and are categorized by the ingredients used. Baking is the process of making cakes bread and pastries using dry heat from the oven. Most people have fun while making and preparing cakes for their families they tend to enjoy doing it at home. Anyone can be able to bake at home as long as they have the correct procedure to prepare and cook it. The method of rubbing-in involves the process where fat is rubbed into the flour until the mixture look like bread crumbs. For our baking we need certain ingredients and steps to follow, they include:

Ingredients needed for baking

a) 200 grams of plain flour

b) 2- 2 ½ level teaspoon of baking powder

c) 100 grams of granulated sugar

d) 100 grams of fat

e) ¼ level teaspoon of salt

f) 1 egg

g) 5 tablespoons of milk

h) Flavoring

Procedure of baking

• Prepare the baking tin, by greasing it with fat and dredge it with flour, shake off all the excess flour, and if one is using the paper cases do not grease the tin.

• Light the oven up to 180 degrees.

• Sieve together all the dry ingredients (flour and baking powder)

• Rub-in the fat using your finger tips and while lifting the mixture up and down so as to aerate the mixture capturing as much air as possible

• Add the sugar and mix it well.

• Beat the egg and mix it with some milk,

• Create a well at the mixture, pour in the egg and milk solution and mix it to a smooth dropping consistency. Add the milk for the smooth effect to be attained.

• Pour the mixture into the prepared tin and bake till it's well raised, brown and cooked

• Remove from fire when cooked and let it cool for a minimum of 1 hour.

Cake baking is one of the simplest and anyone can try making a cake at home for their families. Follow the preparation steps correctly and you will not go wrong. Make a happy step by trying to bake today and you will not be disappointed.

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Source by Barbara Jacobs M

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You might not think that Mexican food recipes and Japanese ones have much in common but it is amazing how well these two cuisines can be combined. Asian Mexican fusion food has recently become to get popular, in parts of Mexico and also in the United States and Europe.

There are various misconceptions about both Mexican food recipes and Japanese dishes. For example, many people assume that Japanese cuisine is nothing but raw fish. Actually beef, chicken, tofu, and other proteins are widely used in this cuisine.

People might think that food from Mexico has to feature hot chilies, tortillas, and cheese but that is not true either. Mexican food can be spicy or it can be mild. Cheese is a component in some dishes but is not essential in all of them and tortillas are popular but not universal and certainly not used in every recipe.

Fusion Food Ideas

If you like sushi rolls, what about trying a Mexican style sushi roll? Imagine chilled salmon or tuna, corn, avocado and queso fresco (or queso blanco) wrapped in Hierba Santa (an herb from Mexico that tastes like aniseed) instead of seaweed, or chocolate with a ginger wasabi sauce. Chocolate with chili is amazing and chocolate with wasabi is just as good.

You can combine ingredients like coconut milk, cilantro, mango and pineapple or chili, mint, green apple and marinated with your fish to make exciting appetizers or entrees. Vegetarians can enjoy tofu or vegetable dishes and meat lovers can enjoy yakitori or teriyaki beef served with a Mexican salad on the side.

How To Make Fusion Fish Tacos

The Guacamole:

• Juice from 1 lime
• 2 halved, pitted, peeled avocados
• 1/2 cup minced red onion
• 1 teaspoon wasabi paste
• 1 minced, de-seeded jalapeno
• 1 tablespoon minced fresh ginger
• 1 chopped tomato
• 5 leaves each basil and mint
• Salt and black pepper, to taste

Mix all the guacamole ingredients except the tomato, salt and pepper together until everything is well combined and you are happy with the texture. You can make it chunky or smooth. Stir in the tomato and add the salt and pepper to taste. Add some hot pepper too if you like.

If you keep the pit from one of the avocados you can put it in the container with the guacamole; this keeps it fresh. Make the guacamole before you make the fish tacos, then you can chill it until you need it.

The Tacos:

• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon wasabi powder
• 1 teaspoon ground ginger
• 3 tilapia filets
• 1 tablespoon olive oil
• 6 flour tortillas
• Salt and black pepper, to taste

You can use any kind of fish for this. Cod or red snapper is fine if you do not have tilapia. Cut the fish fillets into one inch strips and put them in a plastic bag with the spices.

Give the bag a good shake until the fish is coated. Heat the oil in a skillet and fry the fish for a minute or until it is done. Arrange the hot fish on the tortillas with the guacamole. You can add any other condiments you like to your tacos.

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Source by Christine Szalay Kudra