Article on Cancer And Nutrition

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Cancer And Nutrition

How does a poor diet increase my risk of getting cancer? If you're living on the poor diet of the sad American diet, your body is not getting the plethora of vita chemical, vita flavonoids, and antioxidants that are inherently in fruit and vegetables, which counteract the free radicals. Free radicals are unstable little molecules floating around in your system looking for an extra electron so that they can become balanced, and they act like little 'Pac-Man's gobbling off electrons from your healthy cell membrane.

This then weakens the healthy cell membrane at that point whilst making the free radicals stronger. If you have less and less antioxidants, vita flavonoids, and vita chemicals coming into your body from healthy foods, whilst eating a lot of the denatured foods, that then creates more of the free radicals. You are then going to have a massive population of these free radicals, which in turn will result in a suppressed immune system and damage DNA. Eventually a major illness occurs such as cancer.

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Where is the Largest Restaurant In The World?

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Article submitted by The World Recipe Book

The World Largest Restaurant

Where exactly is the largest restaurant in the world? Well you may be surprised. The largest restaurant in the world isn't in the United States or France or even China , there go my best 3 guesses. Have you any idea?

Well it's in Syria, shall I make a booking for you, I'm sure they will have a seat! The worlds largest restaurant is called The Damascus Gate.

Here are some statistics that are just amazing considering that I have worked in some large 5 star hotels with over 1000 staff but The Damascus Gate Restaurant alone has up to 1800, I suppose it depends on bookings as to who gets the call in!

Now that must be a great staff Christmas party!

Get this, they can sit 6,014 covers. Just think of the plates, cutlery, rubbish, and table cloths. The Damascus Gate must have pretty good credit with the local suppliers I'd think.

The kitchen is 2,500 sq metres in size and the dinning room is , get this, 54,000 square metres huge. I'm thinking the lady who vacuums the floor after service has a very long extension cord. The open air dinning area complete with waterfalls, fountains and replicas of archaeological ruins, now that sounds lovely doesn't it? There are separate themed sections for Chinese and Indian cuisine also in case you cant make up your mind.

Don't go thinking you will get plastered or even a little tipsy though when dinning at The Damascus Gate. They don't serve alcohol. I know a few alcohol sales reps who'd kill for that contract! And in Syria, they may just do that! Of course im only joking. Ok! Really, only joking.


Apparently the kitchen resembles a mini factory and runs like a production line and often there will be one chef to one product. That sounds like a job, "oh I'll do the hummus tonight Chef!"

But before you start making a cunning plan to out do The Largest Restaurant in the World think again my friends. It's reportedly cost (a reputable source I'm sure) Around $40m (usd) to put together. So at a conservative $30 per head that's over 1.3million customers to cover set up costs . So if I haven't pushed too many 0's on my calculator (which is very plausible) they could cover costs within a year if they were full every night for 216 days. Then they have to pay the 1800 staff and the food bill. I read one Quote by the manager of The World Largest Restaurant a Mr Samman (also the owners son apparently) (like you do) that "In this part of the world, all people care about is their stomachs, so the food has to be the best."

I want to know which of the reps from the Guinness Book of Records counted the place settings? Now there's a job.

Now I don't have the contact details of The Damascus Gate but when you next drop into Syria for a meal I am sure anyone will be able to point you to The Largest Restaurant In The World!

Stephen Smith www.theworldrecipebook.com

Red Desert Lime - Bush Tucker Comes to Town

Submitted from More World Recipes

Red, green and orange, desert limes are a rare delight for the senses. Learn how to grow your own and discover a range of ready made preserves that will introduce you to bush tucker foods.

Early on an overcast morning at the local growers market, I stopped to talk with Craig, our local nurseryman, at his stall. Hiding at the back of the other plants was a delicately weeping tree with slender, dark green glossy leaves, covered in a profusion of pink and white buds. It was a Red Centre lime, a cultivar created by CSIRO, gourmet bush tucker for my garden.

Australia has three well known native limes.
Finger Lime - citrus australasia is dark coloured with clear round juice sacs inside that resemble caviar.
Round Lime - citrus australis also known as 'dooja', has a lighter green fruit and is native to South East Queensland.
They are both capable of growing to a height of ten metres and their fruits ripen in the sub tropical winter.
Desert Lime - citrus glauca or the Australian Outback Lime is common in more arid areas and ripens around Christmas time.

My new tree was one of three desert limes made available in Western Australia by http://www.dustyroad.com.au and will grow to about two metres.

Red Centre (the variety I have) is a cross between finger lime and mandarin. With blood red skin, dark red flesh and pink juice, it closely resembles a little blood orange.

Australian Sunrise is a cross between calamondine (itself a mandarin crossed with a cumquat) and a finger lime and is pear shaped and orange coloured.

Rainforest Pearl is a pink variety.

These new varieties are tolerant to light frosts, providing they are grown in well drained soils. They are recorded as growing as far south as Melbourne and far north as a sheltered courtyard in Switzerland!

Because of their size (they were previously known as micro citrus), they are perfectly suited to growing in tubs and respond well to a light pruning and a little organic manure.
My little darling has gone into a wine barrel filled with good quality potting mix and some cow manure and mulched with river stones to trap some heat during our long cool winters.

Cooking with Desert Limes

The sharp acidic taste of the desert lime is interchangeable in recipes with other citrus, especially lemon and lime. They compliment and enhance seafood, salsa, dipping sauces, beverages, preserves and dipping sauces. Their beautiful colours make them excellent garnishes and Sunrise can be eaten whole, skin and all, for those of you who enjoy the cumquat experience.

Surprisingly, they freeze well. Just place the ripe fruits in freezer bags and exclude as much air as possible. Most commercial crops are sold frozen. These are a hardy, water wise crop for farmers to consider. Producers last year were selling frozen limes for $24 a kilogram at farm gate.

I haven't been able to find fresh limes in WA as yet but Outback Spirit http://www.outbackspirit.com.au make a good sauce of garlic, wild lime and chilli that is available in supermarkets. It is excellent served with a cheeseboard or mixed into yoghurt as a side dish. They also make a wild lime seafood salt, wild lime pickle and sunset lime marmalade as well as a fabulous dressing that is perfect with seafood.

I can't wait for my little tree to produce; it now has its first fruit set a month after beginning to flower. You'll have to find your own, I won't be sharing!

Thanks to Nirala at THe World Recipe Book . Com

Baby Boabs Boom

Eating baby trees sounds a little barbaric but this newly rediscovered bush tucker is inspiring Australian chefs.




BABY BOABS: Little tree, big potential

I am told that I get excited about strange things. There were raised eyebrows at work recently when I opened a package of small brown tubers and a baggie of green leaves and began to squeal about not being able to wait until I could get them home and into the kitchen.

The strange but legal items heralded from the Kimberley region in the north of Western Australia and were the tubers and leaves of baby boab trees. Grown from seed, they are harvested from March to October after a growing season of 10 to 16 weeks.

The swollen trunk of the boab tree has been used as a water source in its harsh desert environment, as bush medicine and a source of fibre and shelter as well as a bush medicine. It is only in a very small area around Kununurra that the boab was used as a food resource by local Aboriginals.

In 1999 the Department of Agriculture began research into the possibilities of boab becoming a viable food crop. By 2001 the first tubers were offered for sale at the Kununurra markets by Peter Fox and Denise Hales.

The long brown tubers resemble skinny white sweet potatoes and need their fibrous outer layer peeling before eating. Eaten raw, the crisp, crunchy texture is a lot like water chestnut. When cooked its taste reminds me of cooked baby turnip. Nutritionally boab roots are high in iron and potassium and have a high level of protein compared to other vegetables. The fleshy five-fingered leaves are high in Vitamins A and C and have a sweet nutty taste similar to fresh raw peas. Growing in a desert where lettuce shipped from the city can sell for $10 and more, they are a welcome addition to salads.

I found baby boab well suited to Asian style foods ginger, soy, sesame, black cumin, fresh coriander and chilli which its cool crunchiness contrasts and enhances. Try in stir fries, with Gado Gado or in salads.

Denise Hales and other Kimberley chefs have experimented with baby boab and produced recipes that range from Laksa to Orange Cake. Boabs in the Kimberley now also sell a range of relish, chutney, pickles, jams and marmalade that combine baby boab rosella, mangoes, chillies and other local produce as well as supplying trees.

Baby boabs are available by mail and should be available in selected Perth stores in September 2008. If you cannot access any, try substituting water chestnuts in salad recipes or baby turnip or white radish in recipes that require cooking.

This bush tucker is sure to grow in popularity – I hope it gets you excited too!

Nirala

See also:

Baby Boab and Nasturtium Salad
Kimberley Boab Salsa

More Articles www.theworldrecipebook.com

New Book

Allergies

Allergies

by Stephen Smith ND

Allergies are generally an inappropriate immune system response to a substance or often a various mixture of substances. It is estimates that over 20% of our population suffer a degree of continual distress due to food and / or chemical allergy symptoms. We usually put allergies into two categories, food and chemical. Our bodies reaction to a non toxic substance becomes an over reaction. The reaction then becomes the problem, or allergic reaction. The substances that cause these reactions are referred to as allergens. Almost anything can become an allergen to somebody somewhere in the world. What I would like to focus on here are foods.

Some of the most common foods that cause allergic reactions in the general populus include:
Eggs
Nuts
Dairy Products
Seafood
Strawberries
Wheat / gluten products (see gluten free section)
Even dare I say – Chocolate
Nightshade vegetables
Red Wine

Some food additives and colours especially yellow. Additives to be really careful of include vanillin, benzaldehyde, eucalyptol, monosodium glutamate, BHT-BHA, benzoates and annatto. We must be careful here though to separate food allergies and food intolerances. An intolerance is where the body for whatever reason lack certain enzymes that break foods down in our digestive system where allergies are very much an over reactive immune system starts generating and antibody response to the ingested foods.

Often allergic responses happen immediately during the chewing process but often signs are harder to read. It may just be bloating or a tickle in the back of the throat. We never know why some people have allergies but they often do run in families and there has been some research that has shown non-breastfed children have a slightly increased chance of having a food allergy. There is also an emotional cause often if your immune system is non-functioning well. Stress and anger are the two big ones that come to mind immediately.

A great way to test food a non obvious food allergy is to take your resting heart rate and then eat a pure form of the suspected food. Wait 10-20 minuets for the food to digest. Retake your pulse. If it has increased by more than 10 beats you probably have an issue with that particular food. Another method is to go onto a juice fast for two days then reintroduce the suspected foods one at a time. Your body’s reaction is heightened as it is not pre occupied with other digestive acts so it is easier to spot offending food. Wait a couple of hours though if you intend testing several foods as not to jumble and misinterpret reactions.

Aspirin should be avoided during an allergic response as it allows more allergy provoking substances to be absorbed. So apart from the obvious by avoiding known allergens what else can you do?

Become very aware what is in the foods you are eating; never be embarrassed or afraid to ask.
Raise your immune system by keeping really healthy
Supplement your Calcium and magnesium levels daily, Ca 2000mg and Mg 750mg.
Supplement with a quality B Complex vitamin
And my favourite is a good dose of vitamin C every day around 5000mg (pending on your individual bowel tolerances) 2 kiwi fruit a day and a handful of blueberries in a smoothie will do it for you.
Rotate the foods you eat often, introducing new foods gently. Just because refried beans loosen your stool doesn’t mean you have an allergic response it’s just that they take a little while to introduce to the system. Also remember that because certain foods may cause an allergic response it may not always be the case. Children especially often grow out of such responses as their immune systems develop. Be sensible though, if peanuts send your child into seizures then there’s a good chance that they always will.

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Is Aspartame Safe?

Aspartame is known commercially as "Nutrasweet" or known as "Equal" when it is in the form of a sugar substitute in a packet. Most people who have tried to reduce their sugar intake and have changed to so-called diet product would probably have consumed Aspartame.

This unnatural sweetener pervades supermarket shelfs. How much aspartame do we eat exactly? The average American consumes over 14 pounds of aspartame each year and this amount has been rising daily, sounds outrageous doesn’t it. I’m thinking most of them are the diet soft drinks.

So is Aspartame safe? Although especially prevalent in many diet foods it can also be found in the following products. · Cereals · Breath Mints · Instant Coffee beverages · Frozen desserts · Milk drinks · Some multi vitamins · Toppings · Wine coolers · Diet Yoghurts · Non prescription pharmaceuticals · Sugar free chewing gum · Soft Drinks ·

In 1993, aspartame was approved for use in baked goods and mixes which greatly added to the other 4,200 products already containing the synthetic sweetener in the United States. They do seem to sneak into a lot of foods so it does pay to check your food labels closely. If a product sells itself as a diet product it usually has aspartame or simular artificial sweetener in it to replace sugar.



So what is Aspartame exactly? It consists mainly of 3 components. Methanol and amino acids phenylalanine and aspartic acid. The chemists who invented this stuff claim that Aspartame is metabolised by our bodies in the same manner as in it’s natural counter parts. Research indicates that when you consume aspartame in a soft drink for instance there seems to be a flooding of these amino acids into the bloodstreams which isn’t what happens when you find simular amino acids say in dietary protein.

It’s thought that this rapid rise can cause health problems. It is accepted by all sides that folk who suffer from phenylketonuria (PKU) should avoid phenylalanine as they lack the specific enzyme that converts it to tyrosine. When phenylalanine is not converted it build up and can lead to brain damage. Others also who may be at risk are those with low iron levels and kidney disease as they may find themselves with high levels of this amino acid and they risk toxicity. There has been speculation that this mechanism may help to explain such diseases as Parkinson's Disease, Alzheimer's Disease and Lou Gehrig's Disease. Examples of neuroexcitatory toxins in high concentrations are monosodium glutamate, also known as MSG and components or breakdown products of aspartame. Children also seem to be very susceptible to toxicity issues. So what symptoms may appear? Reported reactions include · Headaches ·

Changes in vision · Nausea · Sleep Disorders · Memory Loss · Extreme mood swings · Confusion · Convulsions If you think you are being affected by aspartame, eliminate all aspartame products for about three weeks. If some of your symptoms improve, you may then reintroduce aspartame and see if your symptoms return. If they do, you should probably eliminate aspartame entirely. Myself, I always intentionally avoid it whenever I can, especially for my children as they are more susceptible. So is Aspartame safe?


I don’t believe it is safe. Go natural whenever you can, I don’t mind seeing sugar in a product I just try to restrict it’s volume. Stevia is a plant that is really sweet and you can buy it in liquid form and add it to products by the drop, it’s very effective and sweet. If a product says “Diet” it will more than likely have an artificial sweetener in it.

Avoid it!

Stephen Smith ND

http://www.theworldrecipebook.com/

The Largest Hotel In The World

When I went out to research this question where the largest hotel in the world is, because one of you folk asked on our forum, several immediate questions came to mind. Largest in size or largest in rooms? I think to claim to be the Largest Hotel in The World you must have the most rooms otherwise you could buy a few thousand hectares in outback Australia build 3 rooms and there goes the record!


I was a little surprised to find The Largest Hotel in the World is in fact in the USA. Actually, Las Vegas. The Venetian Hotel casino Resort situated at 3355 Las Vegas Blvd South Nevada holds the title, well at least this month. This is a title very large hotels are always having a go at. The title has changed 4 times over the past ten years. A

t last count The Venetian has available to the public 7,128 rooms. The MGM grand dispute this title as The Venetian is a resort and casino and hotel and combined the number of rooms reaches 7,128. So what do you find when you pull up to The Worlds Largest Hotel? Besides Im guessing , a very large car park! You get a 69,000 square feet wellness and fitness centre, 120,000 square feet of casino, 80 Boutiques and name brand outlets in 500,000 sq ft of shopping, a Madame Tussaud's wax museum, housing replicas of celebrities, a 40-foot indoor rock-climbing wall, and the five-acre pool deck atop the fourth level of the Venetian tower has three pools, one whirlpool, ten cabanas for rent, cocktail service, and copies amount of bars.



There are almost 10,000 staff employed at The Venetian which makes for a great staff party come Christmas. If you are looking for something to do away from the 2,500 slots why not have a gondola ride, like one does when one visits Nevada! The gondola ride on the canal snakes through the Venetian Hotel and Casino. The Canal lines the Grand Canal Shopping complex. You can even get married if you feel the urge, now that's Vegas!

You can do it here at the Venetian Wedding Chapel If you want a unique wedding, this is the place to go. You have the choice of being married on a white and gold Italian gondola, or making use of their ground based chapel, you can get the Italian influenced wedding of your dreams without having to leave the strip or even the country for that matter. Check out some videos of the hotel at www.theworldrecipebook.com at

http://theworldrecipebook.com/index.php?location=videos&mode=view&vid=231

AND

http://theworldrecipebook.com/index.php?location=videos&mode=view&vid=232

Enjoy.

Facts about Eggs

Here Are some interesting facts about eggs that you may not know.

Eggs are sized by the egg's weight, not its circumference. Fresh egg sinks in water, stale one won't There are at least 150 known species of chickens The chalazae is what binds the yolk to the white,the more prominent, the fresher the egg.

Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled. Yolks are one of a few rae foods that contain Vitamin D. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all!

Hard boiled eggs are much easier to peel if they are at least one week old.

A hen requires between 24 and 26 hours to produce an egg.

In the U.S. in 1998, hens produced 6,657,000,000 dozen eggs - that's 6.657 billion dozen Australia produces 190 million dozen eggs a year China produces most eggs, at about 160 billion per year.

Eggs are porous, which means smells and liquid can be absorbed by the eggs shell. Shell colour varies with the breed of hen and is not related to quality, nutrients, flavour or cooking characteristics. One Large egg contains 213 mg cholesterol. Eggs age more in one day at room temperature than in one week in the fridge.

EGG SIZE CALORIES Medium 66 Large 75 Extra Large 84 Jumbo 94

The average laying hen lays 257 eggs a year. Ways of cooking or using eggs include Fried (cooked in a pan on a burner) Over-easy (turned over in the pan to cook both sides, with the second side cooked lightly)

Over-hard (turned over in the pan to cook both sides, with the second side cooked as much as the first) Sunny-side up (cooked in a pan with a lid on one side only) Basted (cooked with the cooking fat spooned over the top)

Steam-basted (cooked in a pan with a lid and a little water to make steam) Scrambled (beaten with milk and cooked in a pan on a burner while the cook stirs)

Omelet French Omelet (beaten with water, cooked in a pan on a burner until it's a circle, then folded or rolled) Puffy Omelet (made with separately beaten egg whites and yolks so it has lots of air, then cooked in a pan both on a burner and in the oven)

Frittata and Tortilla (Italian and Spanish omelets cooked with all the ingredients in the omelet, cooked in a pan on a burner and sometimes flipped over in the pan to cook the second side, or covered with a lid to finish cooking, or finished in the oven or under the broiler, or made like a French omelet)

Cooked-in-the-shell Hard-cooked (cooked in very hot water until the white and yolk are both solid) Soft-cooked and Coddled (cooked in very hot water until the white is set and the yolk starts to thicken but isn't hard) Poached (cooked out of the shell in simmering water or another liquid) Baked (eggs alone or eggs broken into a sauce or a nest of other foods and baked) Oven-baked (baked in a dish in the oven)

Range-top-baked ("baked" in a pan with a lid on a burner)

Custard Baked (eggs beaten with milk and other ingredients and baked in the oven) Sweet (eggs beaten with milk, sugar and flavorings)

Cup custard (baked in a small glass cup) Pie (baked in a pie plate with a crust, crumbs or another food on the bottom) Pudding (custard ingredients stirred together with bread, rice, tapioca or other foods and baked in small glass cups or a casserole dish)

Savory (eggs beaten with milk and other foods) Quiche (a custard pie baked in a pie plate or quiche dish with a crust, crumbs or another food on the bottom and unsweet ingredients, like vegetables or cheese, instead of sugar in the custard) Timbale(a little quiche baked in a small glass cup, usually without a crust) Strata (an unsweet custard with layers of bread or another grain food plus flavoring foods, usually baked in a casserole)

Soft, stirred (eggs beaten with milk, sugar and flavorings and cooked in a pan on a burner until it's a thick, pourable sauce) Meringue (beaten egg whites and sugar) Hard or Swiss (dried in an oven until all the liquid is gone)

Soft or Pie (baked or dried in an oven until it's marshmallowy) Italian or boiled frosting (cooked in a pan on a burner until it's marshmallowy and spreadable) Souffle (a sauce plus separately beaten egg whites and yolks and flavoring foods) Hot (flavored with sweet or unsweet foods and baked in the oven until browned and puffy) Cold (usually flavored with sweet foods, mixed with gelatin and chilled until set)

Sauce or Dressing Mayonnaise dressing (oil, lemon juice or vinegar and seasonings thickened and held together by egg yolks) Hollandaise sauce (butter, lemon juice and seasonings thickened and held together by egg yolks) Caesar dressing (oil, vinegar, garlic and other seasonings thickened and held together by eggs)

For Egg recipes www.theworldrecipebook.com

How To Make An Infused Herb Oil

Making your own herb infused oils is very easy once you know how. They not only look great on your kitchen shelf but they add a new dimention to a grilled fillet of fish or chicken or even a warm potato salad perhaps.



Here's how to make basil oil but you can just re;place basil with the herb or herbs of your choice. First you need to wash your fresh herbs and then pat them dry with kitchen paper. Now heat your good quality olive oil (dont use extra virgin) on the stove to 90 degrees c. This doesnt take long, 4-5 mins at the very most.


Now add your basil leaves, they will wilt immediately. Remove from the stove. Push the leaves into sterilized jars ( clean and heated in a warm oven for 10 min). Pour the oil over the top then seal the lids. Store out of direct sunlight. Easy huh? So now its just a matter of comming up with what type of oil you want to infuse. Find out more on http://www.theworldrecipebook.com/

How To Make Fresh Pasta

Here's a video and instructions on how to make basic pasta. The video link uses a kitchen aid pasta roller but the concept is the same for a hand roller. Enjoy! http://theworldrecipebook.com/index.php?location=videos&mode=view&vid=130



Basic Dough 2 1/2 cups of flour 1 tbs of salt 3 eggs

1. In a stand mixer with a flat beater attached add flour and salt.

2. Set the mixer to stir and mix briefly.

3. Add eggs and mix until the dough forms into a ball.

4. Remove the dough and wrap in plastic wrap and let it rest for 20 minutes before working with it.

5. When the dough has properly rested cut it into 4 equal pieces and flatten each piece slightly.

6. Attach the pasta roller to your standing mixer start to work your dough through one piece at a time.

7. While running the dough through, fold it into thirds to make the edges even.

8. Repeat this fold and run through the roller processes 3 to 4 more times.

9. Run the dough through without folding once, this will help make the dough more consistent and elastic.

10. Run the dough through each level �from 1 to 9. This will give the dough a toothsome texture.

11. Once the dough is thoroughly worked and flattened out you can attach your desired pasta cutting tool.

12. Set to speed 4 and run the sheet of dough through the cutter.

13. Lay the cut pasta down and sprinkle with flour giving it a little toss to coat.

For pasta recipes you will find easy to make go to http://www.theworldrecipebook.com/

How To Carve A Turkey

Look like a pro at your next turkey dinner. Follow the below intsructions and watch the video. Good luck!

http://theworldrecipebook.com/index.php?location=videos&mode=view&vid=124

Here are the instructions on how to carve your christmas or thanksgiving turkey.

After roasting, cover the turkey with foil and let it stand for 15 minutes.

2. Transfer the bird to your largest cutting surface.

3. With a sharp, thin-bladed carving knife, find the place where the thighbone meets the body. By cutting between the joints, and not through bones, you can disconnect the bones without much fuss.

4. Pull the thigh away from the bird and slip your knife into the joint to separate the thigh from body.

5. Wiggle the drumstick to locate the joint that separates the drumstick from the thigh. Using the same technique, cut through the joint, not the bone.

6. Next use your knife to find where the wing and body connect. Slip your knife into the joint to separate wing from body on each side.

7. Now remove the breast, by cutting down the center of the bird on one side of the bone and the breast will come off in one piece.

8. Carve the breast into thin slices.

9. Repeat with the other side of the breast. After your turkey is carved arrange the pieces on a platter and serve.

For interesting and fun recipes go to http://www.theworldrecipe.com/ Enjoy!

How To Eat Sushi

How do you eat sushi in the proper manner? It's pretty straight forward.

Check out this out and know the real way to eat sushi. This video show how the easy way. http://theworldrecipebook.com/index.php?location=videos&mode=view&vid=145


Learn the secrets behind eating sushi without upsetting your hosts. As usual there arnt to many rules to do this the right way. So learn, eat and enjoy!

For sushi recipes go to http://www.theworldrecipebook.com/

How To Make Risotto

Risotto started life as a peasant dish from Itay but now you can find it on any resturant menu almost anywhere in the world. Each nationality will use local ingridients so the variety of recipes are endless. Here are some tips that will help you produce the perfect risotto. Here are the basics.



1- When you fry the rice in the first step of your recipe make sure the pan and oil are hot and ensure you coat each and every grain of rice. The rice will start to look translucent when it becomes ready to add your stock.

2- Add any alcohol that you need to add now so the alcohol is burnt off and only the flavour remains.

3- Use a really good quality fresh stock, supermarket cartons of stock would be the next best option followed by the stock cube water option last. Really, the quality of the stock is very important to your end result.

4- When adding your stock do it ladle by ladle and make sure its very hot. The stock should be absorbed completely before adding your next ladle full of stock.

5- Avoid overcooking your risotto, take it of the heat whilst it is slightly undercooked.

6- After you have removed the risotto from the heat now add the cheese and butter. Season with salt n pepper lastly as these other ingredients all contain salt and we don't want to over season and ruin your risotto at this final step.

7- Use fresh parmesan cheese, and grate as required. Good luck with your risotto's. I hope these tips will help you follow your recipes with a little more confidence. Get some great risotto recipes at www.theworldrecipebook.com

How To Grow Chillies

www.theworldrecipebook.com

Growing Chile Pepper Plants Indoors All chili pepper plants need these seven things to grow: room to grow, the right temperature, light, water, air, nutrients, and time. Have a look at these recommendations



1. Room to grow. All plants like to have room to grow. The above ground portions of the plant need space so leaves can expand and carry out the job of making food. Roots also need room to grow. Plants growing in small spaces will have their roots crowded, and that results in smaller amounts of growth. The best chile peppers to grow indoors are dwarf ornamental chile peppers, like the NuMex Holiday Line of Ornamental Chile Peppers.

2. Temperature Most chile pepper plants like temperatures that most humans like. Some may like warmer temperatures while others may prefer more moderate temperatures for best growth. It is always good to know which species prefer which environments. Capsicum annuums, or many of the different types of Ornamental chile peppers prefer lots of sun and moderate humidity, while Capsicum chinense or Habaneros and Scotch Bonnets prefer more moderate temperatures and higher humidity. Most chile pepper plants like to have cooler temperatures at night and don't like to be placed where hot or cold drafts may occur.

3. Light Chile pepper plants being grown indoors like bright light. Windows facing the south or west have the best light. Try to place the plants close to the window to take advantage of all the light. The further away from the window, the darker it becomes. A plant will tell you when it isn't getting enough light, because its stems will be thin and it will lean toward the light. If you don't have a bright window, try using grow lights. Remember to have the light about six inches above the plants and leave it on for 14-16 hours each day.

4. Water Water is important to the chile pepper plant's ability to make and move nutrients. Without water or with too much water, a plant dies. For this reason, watering is an important part of plant care. Most chile pepper plants like to be watered when the top of the soil is slightly dry to the touch. When watering, moisten the soil by using enough water so that it starts to come out of the hole in the bottom of the container. (This is why it is important to use containers with drainage holes.) How often you water depends on a lot of things. Plant size, and time of the year, are a couple. Your best guide, though, is to feel the soil. If your using a dish to collect the drainage from watering your pot never let your chile pepper plant sit in water for an extended period of time, this will cause your chile pepper plants roots to rot.

5. Air Plants use carbon dioxide in the air and return oxygen. Smoke, gases, and other air pollutants can damage plants. Remember that the roots need to breath as well, over watering will cause the roots to die.

6. Nutrients Most of the nutrients that a chile pepper plant needs are dissolved in water and then taken up by the plant through its roots. Fertilizers will help to keep the soil supplied with nutrients a plant needs. Don't apply too much too often. Fertilizer won't solve all of your plant problems, so make sure your plants have good light, good soil, and good drainage. The three most important nutrients are nitrogen, phosphorous, and potassium. Nitrogen is used for foliage growth. This is what gives plants a dark green color. Phosphorous helps plant cell division. It aids in flower and seed production and in the development of a strong root system. Potassium helps fight off disease and provides for strong stems. A good balanced fertilizer for chile plants is a 15-15-15, which is stated on the package.

7. Time It takes time to grow and care for chile pepper plants. Some species require more time to grow than others. Getting plants to flower or fruit at a certain time can be challenging. Chile pepper seeds can take anywhere from 14-28 days to germinate, then another 90 days to produce fruit. For grest chilli recipes go to www.theworldrecipebook.com

What is Kumara

Kumara are a sweet potato brought to New Zealand by Maori's over a thousand yeas ago from the pacific islands. In most countries around the globe they are known simply as sweet potato. It is mainly grown in the north of the north island of New Zealand. In fact though, the Kumara isnt a potato at all but is relate to Morning Glory which is a vine plant. It does resemble a potato though and they come in red, orange and gold.


These vary in sweetness. The sweetest being the orange variety , then gold and the most mellow in taste is the red kumara. Unlike potatoes this vegetable can be eaten raw. (but it's not a favourite of mine in this form).

You use them exactly the same way you would use a potato. They can be mashed, sauted, fried etc etc. Simular to potatoes they also contain good levels of folate, beta carotene, vitamin C and also a great source of dietary fibre. As with potatoes the best way to store them is in a dark, cool and well ventilated cupboard.

They will start to deminish in quality after around a week if stored correctly. Remember though never store in the plastic bag they may come in and dont store in the fridge. When you buy your Kumara look for a blemish free skin that is smooth and firm with even deep colouring.

The Chocolate Painter

Sid Chidiac oil and chocolate painter. Sid began painting with chocolate fifteen years ago in Sydney, Australia. His first creation was The Sunflowers.

While working in a hotel in Sydney trying to support himself through Art School, one of the chefs asked Sid to help him create artwork with chocolate so that the chef can represent Australia and France.



Sid asked him for a slab of chocolate and, after becoming fascinated with the technique of melting and coloring it, created an eight by eight painting of The Sunflowers on top of it. When Sid finished, he couldn't believe his eyes. Holding the painting in his hands, Sid was momentarily torn between staring at this new beautiful work of art, and dealing with the temptation of wanting to chew it. It was a fight between his eyes and his mouth. Ultimately, he chose to keep it as a painting, and thus began his revolutionary idea of painting with chocolate. When he came to New York, he had public exhibitions with these chocolate paintings, and has continued to be very successful, not only in America, but around the world. You can see some of Sid's amazing chocolate paintings at http://www.theworldrecipebook.com/

Coffee Artical

Ah.. coffee. I only have one vice and it's coffee. Well perhaps it's the only one I'm prepared to own up to at this point in time. Actually thinking about my life now as a father to two very young little people it really is my only vice! I do find it very addictive , so I view it as a drug. It always amazes me how it takes me 2-3 days to get rid of the withdrawal symptoms, the headaches, grumpiness and a fogged brain. Feeling very in control of my life when I perform such a journey of abstinence I generally revert back into the pleasures of the drugged ones. Usually this is because I really love the taste and I can usually feel ok about its perceived health benefits and can conveniently forget about its addictiveness and any other possible health issues it may lead to.



Just google benefits of coffee and problems with drinking coffee pending which part of the journey you are on when seeking motivation to either stop or start. So what of the facts and fallacies? The worst I see and come across all the time is storing coffee in the freezer! If you doubt me on this one, next time you pass an establishment roasting coffee ask them where their freezer is. Refrigeration also causes condensation on the coffee, causing the flavour to deteriorate rapidly. Cool and Dry folks in a sealed container. You don't find it in the fridge at the supermarket do you? I have no idea where it came from but it's out there and I found several dodgy web sites still recommending it. Don't do it.

It seems most historians agree the Ethiopians were the first to brew a coffee after watching some frisky goats chew on some buds from a coffee plant. The percolator though wasn't invented until the early 1820's by a thirsty Frenchman. There are two main species, Arabica and Robusta. They both can produce crops for 20-30 years if cared for in the appropriate manner. 75% of the world coffee comes from Arabica beans. Brazil produce the most coffee with over 4million trees and believe it or not over 7 million tons of green beans are produced world wide every year. There are over 50 countries that produce coffee and they all lie along the equator tucked between the tropic of Capricorn and the tropic of Cancer. North Americans drink the most coffee, which is probably no real surprise but surprisingly Germany per capita slot in at the second largest consumers of this black gold wolfing down an average 7.1kg each person per year. I actually just did a quick calculation of my own consumption whish is around 200gm a week. So I drink on average 10.4kg of coffee a year. doh!

What is interesting is that only 23% of American coffee drinkers add a sweetener of any type whilst 43% of the average German consumer's choose to sweeten up their brew. We can blame the Americans though for introducing flavoured coffee's into the market during the 1970's. I'm not a fan myself, I really like my coffee to taste like coffee, go figure! I also cringe at how they must get these flavours into your coffee, I'm guessing it's not going to be a natural process. Dieters can rejoice in a cup of coffee a day as it has no calories if drunk black with no sugar and if you live in Turkey and the oldest at the table tradition deems you will get the first cup. So what is Fair Trade Coffee? Being a 12 billion dollar industry that involves 20 million workers or employees directly, this is big business.

Currently there is estimated to be around 2200 ships dedicated to moving coffee around the planet. Apart from petroleum coffee is the next most traded product on the planet. Fair Trade is an international, consumer-driven movement to guarantee that small-scale farmers in developing countries receive a "fair" price for their product. In order to sell through the Fair Trade market, the producers must belong to democratically organized cooperation's that are certified by an independent organization based in Germany. Although it has widespread appeal in many Western European countries, Fair Trade did not take root in the U.S. until the late 1990s with the establishment of Trans Fair USA As the sole certifying agency in the U.S. , Trans Fair grants licenses to coffee importers and roasters and works to increase awareness of Fair Trade at the consumer level. The offering of Fair Trade Certified products in the U.S. has expanded from specialty coffee to include tea, chocolate and several types of fruit, all of which are designated with a black-and-white logo showing a human form. As a licensed roaster, Alterra pays at the least the minimum set price for all coffees they purchase through the Fair Trade market as well as a quarterly fee that goes back to Trans Fair.

All of their thirteen Fair Trade single-origin coffees, blends and decafs also are certified organic. I buy fair trade organic coffee whenever I have the choice and you may also consider this choice when you next have a cup of your favourite. More coffee info and recipes at http://www.theworldrecipebook.com/

Baby Boabs in the kimberly

Eating baby trees sounds a little barbaric but this newly rediscovered bush tucker is inspiring Australian chefs.


BABY BOABS: Little tree, big potential I am told that I get excited about strange things. There were raised eyebrows at work recently when I opened a package of small brown tubers and a baggie of green leaves and began to squeal about not being able to wait until I could get them home and into the kitchen. The strange but legal items heralded from the Kimberley region in the north of Western Australia and were the tubers and leaves of baby boab trees. Grown from seed, they are harvested from March to October after a growing season of 10 to 16 weeks. The swollen trunk of the boab tree has been used as a water source in its harsh desert environment, as bush medicine and a source of fibre and shelter as well as a bush medicine. It is only in a very small area around Kununurra that the boab was used as a food resource by local Aboriginals. In 1999 the Department of Agriculture began research into the possibilities of boab becoming a viable food crop. By 2001 the first tubers were offered for sale at the Kununurra markets by Peter Fox and Denise Hales.

The long brown tubers resemble skinny white sweet potatoes and need their fibrous outer layer peeling before eating. Eaten raw, the crisp, crunchy texture is a lot like water chestnut. When cooked its taste reminds me of cooked baby turnip. Nutritionally boab roots are high in iron and potassium and have a high level of protein compared to other vegetables. The fleshy five-fingered leaves are high in Vitamins A and C and have a sweet nutty taste similar to fresh raw peas. Growing in a desert where lettuce shipped from the city can sell for $10 and more, they are a welcome addition to salads. I found baby boab well suited to Asian style foods ginger, soy, sesame, black cumin, fresh coriander and chilli which its cool crunchiness contrasts and enhances. Try in stir fries, with Gado Gado or in salads.

Denise Hales and other Kimberley chefs have experimented with baby boab and produced recipes that range from Laksa to Orange Cake. Boabs in the Kimberley now also sell a range of relish, chutney, pickles, jams and marmalade that combine baby boab rosella, mangoes, chillies and other local produce as well as supplying trees. Baby boabs are available by mail and should be available in selected Perth stores in September 2008. If you cannot access any, try substituting water chestnuts in salad recipes or baby turnip or white radish in recipes that require cooking. This bush tucker is sure to grow in popularity – I hope it gets you excited too! Nirala read more with recipes at http://www.theworldrecipebook.com/

Boabs in the Kimberly

The majestic Boab tree (Adansonia gregorii) has been growing in the Kimberley Region of Western Australia for thousands of years. In 2001 we commenced growing Baby Boab commercially after realising its potential as an alternative vegetable or native food. The Boab seedlings are organically grown and harvested at around 16 weeks. They have a delicious sweet crisp root similar in texture to water chestnut. Fresh Boab is versatile and can be used raw in salads or lightly cooked in stirfries, soups and Asian style dishes. Your creativity has no limits with this new product.


The Tree's Boabs have a large tuber which can be up to 1/3 as long as the top which needs to be taken into account if you are wanting to grow them in a pot. They will grow in a variety of regions providing they are not exposed to frost and may be slower growing in the cooler areas. They need a well drained sandy soil and plenty of water in the growing season. The trees are deciduous, and will lose their leaves and go into dormancy in the winter months or dry season in the tropics. New growth will normally commence around September/October and flower usually start to show in November. Some trees will flower and fruit as early as 4 years in the right conditions. The flowers are magnificent and have a wonderful perfume which is enjoyed for a very short time. They open early evening and are pollinated that night, only lasting a day or two on the tree before they fall.

Fresh Boab Tubers Crisp, sweet, white fleshed tubers with a taste and texture similar to water chestnuts. Can be eaten raw or lightly cooked. High in potassium, iron and a high level of protein and fibre they are low in fat and sugar content. Boab Leaves High in Vitamin A & C, the leaves have a peppery taste and are ideal chopped in salads, soups, stir-frys or as a garnish. Products we make with Boab and you can order here Pickled Boab Sliced, white & crisp boab root. The ideal accompaniment for anti pasto dishes, biscuits, sandwiches, dips and nibbles. Pickled Boab with Chilli As above with a bite of chilli. Boab Fruit Chutney A delicious full flavoured fruit chutney with chunky pieces of boab. The ideal accompaniment to cold meats and cheeses. Boab & Chilli Relish Home style flavour with plenty of chilli. For a unique dip, add to soft spreading cream cheese. Wild Rosella & Boab Chutneyend b] A delicious rich coloured and flavoured chutney made with the calyx of the wild rosella and fresh boab tuber.

This chutney will accompany most meats. Chilli, Mango & Boab Chutney Pure mango and boab chutney, flavoured with ginger, and chilli. Mango & Boab Fruit Chutney A delicious spicy mango chutney with boab tubers. Brandied Lime & Boab Marmalade Something different for the marmalade lovers. Organically grown limes together with boab make for a memorable taste sensation. Rosella & Boab Jam A unique blend of rosella and boab make this a jam totally different from anything you have tried before. Mango & Boab Jam Delicious mango with a hint of ginger and finely chopped boab tuber. Paw Paw, Lime & Boab Jam An totally different and delicious tropical taste in jam. Organically grown paw paw, limes and boab. Boab Fruit Delight Made from the citrus flavoured boab fruit from inside the nut, this beautiful tangy golden preserve has the consistency of honey and is as its name suggests, a delight.

Champagne Rose Organically grown wild rosella fruit in syrup. Spectacular in your glass of champagne. Boab Fudge Dark chocolate fudge with tangy white boab fruit (from the nut). Pure indulgence from the Kimberley. Boab Fruit Chocolates Beautifully presented chocolate pieces with tangy white boab fruit (from the nut). for more go to http://www.theworldrecipebook.com/

बोअब्स इन थे Kimberly

The majestic Boab tree (Adansonia gregorii) has been growing in the Kimberley Region of Western Australia for thousands of years. In 2001 we commenced growing Baby Boab commercially after realising its potential as an alternative vegetable or native food. The Boab seedlings are organically grown and harvested at around 16 weeks. They have a delicious sweet crisp root similar in texture to water chestnut. Fresh Boab is versatile and can be used raw in salads or lightly cooked in stirfries, soups and Asian style dishes. Your creativity has no limits with this new product.


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The Tree's Boabs have a large tuber which can be up to 1/3 as long as the top which needs to be taken into account if you are wanting to grow them in a pot. They will grow in a variety of regions providing they are not exposed to frost and may be slower growing in the cooler areas. They need a well drained sandy soil and plenty of water in the growing season. The trees are deciduous, and will lose their leaves and go into dormancy in the winter months or dry season in the tropics. New growth will normally commence around September/October and flower usually start to show in November. Some trees will flower and fruit as early as 4 years in the right conditions. The flowers are magnificent and have a wonderful perfume which is enjoyed for a very short time. They open early evening and are pollinated that night, only lasting a day or two on the tree before they fall. Fresh Boab Tubers Crisp, sweet, white fleshed tubers with a taste and texture similar to water chestnuts. Can be eaten raw or lightly cooked. High in potassium, iron and a high level of protein and fibre they are low in fat and sugar content. Boab Leaves High in Vitamin A & C, the leaves have a peppery taste and are ideal chopped in salads, soups, stir-frys or as a garnish. Products we make with Boab and you can order here Pickled Boab Sliced, white & crisp boab root. The ideal accompaniment for anti pasto dishes, biscuits, sandwiches, dips and nibbles. Pickled Boab with Chilli As above with a bite of chilli. Boab Fruit Chutney A delicious full flavoured fruit chutney with chunky pieces of boab. The ideal accompaniment to cold meats and cheeses. Boab & Chilli Relish Home style flavour with plenty of chilli. For a unique dip, add to soft spreading cream cheese. Wild Rosella & Boab Chutneyend b] A delicious rich coloured and flavoured chutney made with the calyx of the wild rosella and fresh boab tuber. This chutney will accompany most meats. Chilli, Mango & Boab Chutney Pure mango and boab chutney, flavoured with ginger, and chilli. Mango & Boab Fruit Chutney A delicious spicy mango chutney with boab tubers. Brandied Lime & Boab Marmalade Something different for the marmalade lovers. Organically grown limes together with boab make for a memorable taste sensation. Rosella & Boab Jam A unique blend of rosella and boab make this a jam totally different from anything you have tried before. Mango & Boab Jam Delicious mango with a hint of ginger and finely chopped boab tuber. Paw Paw, Lime & Boab Jam An totally different and delicious tropical taste in jam. Organically grown paw paw, limes and boab. Boab Fruit Delight Made from the citrus flavoured boab fruit from inside the nut, this beautiful tangy golden preserve has the consistency of honey and is as its name suggests, a delight. Champagne Rose Organically grown wild rosella fruit in syrup. Spectacular in your glass of champagne. Boab Fudge Dark chocolate fudge with tangy white boab fruit (from the nut). Pure indulgence from the Kimberley. Boab Fruit Chocolates Beautifully presented chocolate pieces with tangy white boab fruit (from the nut). A unique gift for someone special or

Chilli Facts

Chile Facts • One fresh medium sized green chile pod has as much Vitamin C as six oranges. • One teaspoon of dried red chile powder has the daily requirements of Vitamin A. • Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism. • Teas & lozenges are made with chile peppers for the treatment of a sore throat. • The Capsaicinoids (the chemical that make chile peppers hot) is used in muscle patches for sore and aching muscles. • • Wild chiles are spread by birds because birds do not have the receptors in their mouths to feel the heat. • Chile peppers originated in South America and then spread to Central and North America. • •

The Indians of the American tropics cultivated the chile pepper for centuries for both its culinary and medicinal uses. • On his first voyage to the Western hemisphere Christopher Columbus mistakenly called the fiery chile pepper pod "pepper" because of its heat thinking it was a relative of black pepper. • All chile peppers are edible, even ornamentals.

Ornamentals however, have been breed for their appearance and usually have little to no flavor and can be very hot. • • Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family. • • The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats. • There are 26 known species of chile pepper, five of which are domesticated.