health coaching

September 4, 2018
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Popcorn, popcorns, or pop-corn, is a variety of corn kernel, which expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool.


September 3, 2018
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Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.


September 2, 2018
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Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine.


September 2, 2018
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Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes the balance of the body is much stronger.


September 2, 2018
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For delicious wakame in a second, try Clearspring Instant Wakame Flakes: the convenient way to add the delicious taste and nutrition of wakame sea vegetable to your food. They are delicious in miso and clear soups, add them at the end of cooking time to retain their delicate flavour and appearance. They are also a great addition to stir-fries and salads, in which case they should be soaked in lukewarm water for 2-3 minutes before using. Known in Japan as fueru wakame or ‘expanding wakame’, the product contains nothing but top quality wakame. The flakes are made by a simple process where the wakame is blanched for a few seconds before being dried and packed. The wakame itself is cultivated on ropes and harvested in a renowned area of quality wakame production in Japan. The wakame spores are sown in June or July. Eight months or so later in March the microscopic spores have grown to become fronds anywhere between 1.3 and 2 meters in length, which are then harvested from their ropes.


August 21, 2018
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The best Enzyme-rich foods are those that are sprouted (seeds and legumes). Both deliver not only ‘top notch’ nutrition but boost our enzyme levels naturally and support our health. Sprouting increases the enzyme content in these foods tremendously.


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