Ramadan Mubarak : Joy from Fasting to Feasting

Ramadan Mubarak to all the viewers!

Ramadan(ninth month of lunar Islamic Calendar) is the most joyous time for the muslims around the world. It was the month the last book of God,the Quran was revealed as guidance to mankind.
O you who believe fasting is prescribed for you as it was prescribed to those before you, that you may (learn) self-restraint" [Quran 2: 183]
Once the Ramadan begins ,a typical day for a Muslim starts well before dawn,pancakes or Parathas to help get started.Next come predawn prayers. They won't be eating or drinking until sunset.
The spirit of Ramadan also requires compassionate behavior.If you are not patient and persevere, you break your fast, if you are not peaceful you break your fast. Ramadan gives Muslims a chance to really get down and practice the religion and the details of it. These observances encourage us to reflect towards relationship with God and behavior towards others and concern for the less fortunate.
After sunset its time to join other families in the community to break the fast. Then its special evening prayers(Tarawih). Each night Muslims follow their spiritual leader(Imam) as he recites the holy quran. Charity is also emphasized during Ramadan.

Ramadan helps me recharge my faith. Growling hungry stomach reminds me about the poor and less fortunate who eat just one meal a day for their entire lives. It teaches me self control and patience and brings me close to God by doing all the things He asked us to do.And continue the lessons learned after Ramadan. Interfaith and community Iftars gives me an opportunity to socialize.


Healthy eating is essential for good health throughout the fasting period. Eat lot of whole grains ,fruits,vegetables and take lot of fluids during Suhoor(Pre-Dawn meal) and Ifar(Break of fast after sunset).
I'll be posting some of my family favorite recipes for the entire month of Ramadan. Keep it posted here for the Joy of Ramadan.












Other blogs\Sites who have joined in the celebration are Kitchen Flavours, Zaiqa , Cheers to Easy cooking! , Arabic Bites ,Mammu's Kitchen,Ya Salaam cooking,Indian Spices,Food is Love,KedaiHamburg,TriedAndTrueEats,AappleMint,Mama fami,Organica,Homemades,Baking Haven,NYDelights,Ummel Banat,Rumah Manis,Giddy Gastronome,Happy Muslim Mama


"Ramadan is considered a visitor,comes once a year,you open your doors,let the visitor in and and basically take over your life." Afeefah Saeed

Continue >>
*Ramadan and Diet
* Ramadan and Charity
* SheerKhorma, An Eid Delicacy

Water for the Pima

A few months ago, I published a post about the Pima Indians (Akimel O'odham) of Arizona. The Pima are one of the most heart-wrenching examples of the disease of civilization afflicting a society after a nutrition transition. Traditionally a healthy agricultural people, they now have some of the highest rates of obesity and diabetes in the world.

The trouble all started when their irrigation waters were diverted upstream in the late 19th century. Their traditional diet of corn, beans, squash, fish, game meats and gathered plant foods became impossible. They became dependent on government food programs, which provided them with white flour, sugar, lard and canned goods. Now they are the subjects of scientific research because of their staggering health problems.

I'm happy to report that after more than 30 years of activism, lawsuits and negotiation, the Pima and neighboring tribes have reached an agreement with the federal government that will restore a portion of their original water. Of the 2 million acre-feet of water the Pima were estimated to have used since before the 16th century, the settlement will restore 653,500. An acre-foot is approximately the personal water use of one household. The settlement also provides federal funds for reconstructing old irrigation canals.

Now we will see how the Pima will use it. Will they return to an agricultural lifestyle, perhaps with the advantages of modern technology? Or will they lease the water rights for money and continue to live off Western foods? Perhaps some of both. They are definitely aware that Western food is causing their health problems, and that they could regain their health by eating traditional foods. However, white flour "fry bread", sugar and canned meat have been around for so long they are also a cultural tradition at this point. Only time will tell which path they choose.

Water for the Pima

A few months ago, I published a post about the Pima Indians (Akimel O'odham) of Arizona. The Pima are one of the most heart-wrenching examples of the disease of civilization afflicting a society after a nutrition transition. Traditionally a healthy agricultural people, they now have some of the highest rates of obesity and diabetes in the world.

The trouble all started when their irrigation waters were diverted upstream in the late 19th century. Their traditional diet of corn, beans, squash, fish, game meats and gathered plant foods became impossible. They became dependent on government food programs, which provided them with white flour, sugar, lard and canned goods. Now they are the subjects of scientific research because of their staggering health problems.

I'm happy to report that after more than 30 years of activism, lawsuits and negotiation, the Pima and neighboring tribes have reached an agreement with the federal government that will restore a portion of their original water. Of the 2 million acre-feet of water the Pima were estimated to have used since before the 16th century, the settlement will restore 653,500. An acre-foot is approximately the personal water use of one household. The settlement also provides federal funds for reconstructing old irrigation canals.

Now we will see how the Pima will use it. Will they return to an agricultural lifestyle, perhaps with the advantages of modern technology? Or will they lease the water rights for money and continue to live off Western foods? Perhaps some of both. They are definitely aware that Western food is causing their health problems, and that they could regain their health by eating traditional foods. However, white flour "fry bread", sugar and canned meat have been around for so long they are also a cultural tradition at this point. Only time will tell which path they choose.

Water for the Pima

A few months ago, I published a post about the Pima Indians (Akimel O'odham) of Arizona. The Pima are one of the most heart-wrenching examples of the disease of civilization afflicting a society after a nutrition transition. Traditionally a healthy agricultural people, they now have some of the highest rates of obesity and diabetes in the world.

The trouble all started when their irrigation waters were diverted upstream in the late 19th century. Their traditional diet of corn, beans, squash, fish, game meats and gathered plant foods became impossible. They became dependent on government food programs, which provided them with white flour, sugar, lard and canned goods. Now they are the subjects of scientific research because of their staggering health problems.

I'm happy to report that after more than 30 years of activism, lawsuits and negotiation, the Pima and neighboring tribes have reached an agreement with the federal government that will restore a portion of their original water. Of the 2 million acre-feet of water the Pima were estimated to have used since before the 16th century, the settlement will restore 653,500. An acre-foot is approximately the personal water use of one household. The settlement also provides federal funds for reconstructing old irrigation canals.

Now we will see how the Pima will use it. Will they return to an agricultural lifestyle, perhaps with the advantages of modern technology? Or will they lease the water rights for money and continue to live off Western foods? Perhaps some of both. They are definitely aware that Western food is causing their health problems, and that they could regain their health by eating traditional foods. However, white flour "fry bread", sugar and canned meat have been around for so long they are also a cultural tradition at this point. Only time will tell which path they choose.

Water for the Pima

A few months ago, I published a post about the Pima Indians (Akimel O'odham) of Arizona. The Pima are one of the most heart-wrenching examples of the disease of civilization afflicting a society after a nutrition transition. Traditionally a healthy agricultural people, they now have some of the highest rates of obesity and diabetes in the world.

The trouble all started when their irrigation waters were diverted upstream in the late 19th century. Their traditional diet of corn, beans, squash, fish, game meats and gathered plant foods became impossible. They became dependent on government food programs, which provided them with white flour, sugar, lard and canned goods. Now they are the subjects of scientific research because of their staggering health problems.

I'm happy to report that after more than 30 years of activism, lawsuits and negotiation, the Pima and neighboring tribes have reached an agreement with the federal government that will restore a portion of their original water. Of the 2 million acre-feet of water the Pima were estimated to have used since before the 16th century, the settlement will restore 653,500. An acre-foot is approximately the personal water use of one household. The settlement also provides federal funds for reconstructing old irrigation canals.

Now we will see how the Pima will use it. Will they return to an agricultural lifestyle, perhaps with the advantages of modern technology? Or will they lease the water rights for money and continue to live off Western foods? Perhaps some of both. They are definitely aware that Western food is causing their health problems, and that they could regain their health by eating traditional foods. However, white flour "fry bread", sugar and canned meat have been around for so long they are also a cultural tradition at this point. Only time will tell which path they choose.

Top Secret Get Rid of Blackheads Methods

There's always the easy way to get rid of blackheads. That is to just pinch them out. The problem is that's just a temporary solution, and it might not even be effective. While blackheads can form anywhere on your body that you have a hair follicle, they are typically prevalent on the nose or chin. And it's generally not just one or two. It could be hundreds of blackheads. So how do you effectively keep your skin completely clear of this troublesome form of acne?

The secret to get rid of blackheads is not what you think. Pinching and squeezing can actually make the problem worse. The reason blackhead acne forms in the first place is because of clogged pores. When you squeeze your face, you could be causing more pore damage. That means while part of the blackhead might be removed, it will just come back.

What makes blackheads a bit more troublesome than other forms of acne is they tend not to go away. If you have a zit on your chin, you can usually expect it to be gone in a few days. But with blackheads, they usually don't go there. They just add up.

In order to get rid of blackheads, not only have to treat them a bit differently than other forms of acne, but because they tend to stay around for a long time, prevention is the key. One of the quickest ways to remove blackheads is to use a frozen tomato cube. The acid properties that are found in a tomato are an effective exfoliate that will suck the contents of those clogged pores out. In an instant you can unclog your pores.

That's a good way to quickly get rid of blackheads. But the more critical step is to make sure they never come back. To do that, you'll want to download to complete guide, Blackhead Free for Life. You can instantly download that at http://www.getridofblackheads.info

My Conflict of Interest Disclosure

This blog does not bring me any revenue, direct or indirect. I publish it as a free service to my friends and family, and anyone else who's interested.

I don't allow advertising at this time, nor am I connected to any of the products or books I've mentioned in any way.

My meager salary is paid indirectly by the National Institutes of Health, which supports my research on neurodegenerative disease. This blog is a personal project of mine and the NIH has no influence over it, or knowledge of it.

My biases are all my own.

My Conflict of Interest Disclosure

This blog does not bring me any revenue, direct or indirect. I publish it as a free service to my friends and family, and anyone else who's interested.

I don't allow advertising at this time, nor am I connected to any of the products or books I've mentioned in any way.

My meager salary is paid indirectly by the National Institutes of Health, which supports my research on neurodegenerative disease. This blog is a personal project of mine and the NIH has no influence over it, or knowledge of it.

My biases are all my own.

My Conflict of Interest Disclosure

This blog does not bring me any revenue, direct or indirect. I publish it as a free service to my friends and family, and anyone else who's interested.

I don't allow advertising at this time, nor am I connected to any of the products or books I've mentioned in any way.

My meager salary is paid indirectly by the National Institutes of Health, which supports my research on neurodegenerative disease. This blog is a personal project of mine and the NIH has no influence over it, or knowledge of it.

My biases are all my own.

My Conflict of Interest Disclosure

This blog does not bring me any revenue, direct or indirect. I publish it as a free service to my friends and family, and anyone else who's interested.

I don't allow advertising at this time, nor am I connected to any of the products or books I've mentioned in any way.

My meager salary is paid indirectly by the National Institutes of Health, which supports my research on neurodegenerative disease. This blog is a personal project of mine and the NIH has no influence over it, or knowledge of it.

My biases are all my own.

Tried and Tasted Jugalbandi : Date-Tamarind-Nut Treats

These "Khatte Mitta kurmure"(Sour Sweet Crunchy) treats from Jugalbandi are so wonderfully delicious, an easy treat to try and taste for T&T:Jugalbandi event hosted by Zu.
The super sweet taste of dates marries well with sour tamarind,toasted nuts give an appealing texture.
Read More...

Ingredients Needed
8 deeseeded dates (I'm using the Medjool(big size) variety imported from Saudi,stocked up for Ramadan)
1 tablespoon chopped tamarind(I didn't find the sweet kind),Soaked in cold water for 10 minutes or 1/2 cup sweet tamarind
1/4 teaspoon cumin powder
1/4 teaspoon ginger powder
1/4 cup toasted coarsely processed Almonds or Pecans or Walnuts
pinch of salt.

Method
Pat dry the soaked tamarind. Process in food processor along with chopped dates(you could use a mortar and pestle as in the original recipe).Blend in all the spices.
Transfer the mixture in a bowl and mix in half of the nuts. Spread the remaining nuts on a plate.
Slightly grease your hand with oil and make walnut sized balls. Roll them in the coarsely processed nuts and serve.

Date Fruit Nutrition Facts
fresh dates are a premium source of vitamin C and energy. They are fat free, cholesterol free, and are a good source of fiber.Good source of Vitamin A, . Dates also contain Vitamin A,A1, B1, B2, B3, B5, B6,C ,lutein + zeaxanthin,Vitamin B-complex , folate and more than 20 different amino acids, helping us digest and assimilate carbohydrates easier and control blood sugar levels and fatty acids content in our bodies. The selenium lowers the risk of cancer and heart diseases, as well as helps us keep our immune systems healthy. As a single date contains around 23 calories, this very low calorie count and the huge amount of healthy substances in dates make them one of the best nutrition sources.

Friendship Blend Award


EC and Dershana have served me the Friendship Blend(Trust,Kindness,Honesty,Caring). Thanks ladies:)

I'd like to serve it hot to Mona, Suma,Nidhi,Zainab & Meedo and Lubna . Enjoy:) !!

Fruit Dark Chocolate and Almond Granola Bars

Nuts..Chocolate...Fruits..all in one granola bar! Its a nutritious low fat snack to relish on. The store brought Granola bars are packed with sugar usually corn syrup is used as a sweetener and binder ,but i'm using a natural sweetener and an organic egg as a glue for the bars. These are perfect to go snacks or even to go breakfast.

Ingredients needed
2cups cups old fashioned rolled oats
1/2 cup Almonds or Pecans
1/4 cup Pure honey or 1/2 cup agave nectar(natural sweetener)or 3/4 cup Splenda(artificial sweetener)
2 tablespoon Extra Virgin Olive Oil
1/2 teaspoon sea salt
1/2 cup dried fruit, any combination of apricots, cherries or blueberries
1/4 cup Dark chocolate coarsely chopped
1 tablespoon all-purpose flour
1 Organic Egg

To make this Healthy Snack
Preheat the oven to 325F.
Place the oats and nuts on a cookie sheet,toast in the oven for 10-15 minutes, turning occasionally. Transfer them in a mixing bowl and let cool for few minutes. Mix in the chopped chocolate ,cinnamon and flour

Whisk the egg in another bowl and stir in the the honey,Olive oil and salt. Add the egg mixture to the oat mixture. Spread the mixture on the baking dish(9x8 inches) lined with Aluminum foil .Press down evenly distributing the mixture. Bake for about 25-30minutes. Cool; cut into bars with a lightly oiled knife.

10 Tips To Break Through Your Weight Loss Plateau

Anyone who has ever been on a diet knows how discouraging it is once you lose the first 10 pounds but can’t seem to shed the rest. You get stuck in a rut, and even though you keep doing the same things that worked last week, they don't seem to be working for you anymore.

You might try doing something more drastic like eating even less or exercising even more, but that's only good for another pound or two – and then you're stuck again. So what do you do?

1. Make sure you don't get bored with your diet.

One of the main reasons that people fall off the diet wagon is because they don't have enough food choices. If you restrict what you eat that far, you won't have anything you like, and you'll start sneaking snacks and bites of things you really shouldn't be eating.

Don't reach for that candy bar! Instead, spend some real time at the grocery, looking around at what's offered and finding the best choices for you, so you'll have a wider selection of options to pick from. It can help keep your diet on track because you won't have to give up everything you like.

2. Make your choices realistic.

If you tell yourself that you have to diet and then cut out everything you like to eat, you're not being realistic. The best way to 'diet' is not to diet at all, but to cut down on your caloric intake and modify your eating habits to enjoy a healthier lifestyle.

Eat low-fat ice cream instead of the regular kind, wheat bread instead of white, and baked potato chips instead of fried ones. These are very simple things to do, but they go a long way toward reducing how many calories and how much fat you're taking in.

That means that you can still eat the things you like, and you can eat almost as much of them as you used to. You should still lose weight, especially if you get a little exercise, too.

3. Remember to zig-zag.

One of the problems with weight loss is that your body adapts to the new exercise and caloric level fairly quickly. Then it stops losing weight. Instead of limiting yourself to 1800 calories a day, for example, have 1500 calories one day and 2100 calories the next day.

Some people zig-zag on a weekly instead of a daily basis, but that can be dangerous and lead to 'pigging out' in the week when you eat more calories. Daily zig-zagging is safer and reduces that chance. You can also zig-zag your workouts so you don't do the same thing each day. Your body will get used to that, too.

4. Don't make your math 'fuzzy.'

It can be so easy to miscalculate how many calories you take in and how many you're burning with the work that you do during your daily exercise routine.

Be honest with yourself. Calories can come from a lot of places that you might really not notice, such as salad dressings and other condiments. You have to count the dressing you put on that salad or the mayonnaise on your sandwich if you want to be honest and truthful about caloric intake.

5. Get more protein.

If you don't already get 1 gram of protein for every pound of bodyweight each day, give that a try – but try not to go higher than that amount; it can actually be bad for you. If you shift some of the carbohydrate and fat calories that you normally get over to protein calories, evidence shows that you might be able to get past that plateau and get your weight loss going again.

6. Don't cut your calories down too much.

When you ingest fewer calories, your body slows its metabolic rate to compensate for the fact that it's not getting enough food. You can't lose fat that way and it makes you hungry all the time.

If you know your calorie mantenance level, you can go just slightly under that and continue to lose weight. If you go too far below that level your body will just slow down and you'll be tired all the time instead of losing those pounds.

7. Visualize.

It might sound like some hokey, new-age mumbo-jumbo, but it's not. If you picture yourself healthy and fit and thin, and if you keep a positive attitude about your weight loss even when things get difficult, you have a higher chance of succeeding. This is true even if your weight loss goals are big or even if you've hit a plateau that you're having trouble shaking.

8. Know that you're normal.

That might be hard for you to get comfortable with, but weight loss plateaus really are normal. You'll lose weight for a while and then you'll hit a place where you don't lose weight. Then you'll start losing weight again. It's normal and to be expected, and if you panic about it you might end up sabotaging your weight loss goals or giving up on them without really meaning to or understanding why.

You have to relax and assess whether anything has changed, being really open and honest with yourself. If you do that, you can continue to succeed and you won't have to worry so much about it. Worrying and being anxious or depressed can cause you to eat more than you normally would, compounding the problem.

9. Eat something bad for you…but just one thing!

Don't fall completely off the wagon, or you might get caught under its wheels. Some evidence suggests, though, that you can lose more weight and more consistently if you occasionally eat something you “shouldn't.” It gives your metabolism a little bit of a boost and can stimulate more weight loss. Don't do it too often or you'll sabotage yourself and make things worse – no more than one (reasonable) cheat once a week, something like a candy bar or a normal-sized hamburger.

10. Get the support that you need.

Calorie-shifting and all kinds of other ideas work well, but if you're going it all alone, it can really be difficult. It's discouraging and lonely, and when you do enjoy some success there's no one to brag to and no one to encourage you. That's unfortunate, and it can be really troubling.

Join a group if you need to, or just make sure you have friends around to encourage and help you. Ideally, pair up with someone else who is also committed to weight loss so that you can help each other when there are setbacks and share in each other's joys.

Following the tips is no guarantee that you'll drop the rest of those pounds. You have to be disciplined and not give up, and you have to find what works the best for you. You have to make a serious commitment to your health and well-being. In doing that, you'll have the highest chance for continued weight loss success.

From: www.dietpillrating.com

Shrimp(Prawn) Biryani and A FriendShip Poem..Game of Tag

My love for biryani continues with Shrimp Biryani. Each of the biryanis have a slight variation in how its layered. In the shrimp biryani the shrimp mixture is laid at bottom with partially cooked rice on top.
Shrimps tastes best when cooked fresh. They are soft and juicy if cooked for right amount of time,overcooking gives it a hard texture. Biryani makes shrimp spicy and flavorful.

Ingredients
3cups Basmati rice
1 pound medium Shrimp\Prawn shelled and deveined(Removing the vein)
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
1 medium Onions
1/2 of lime,Squeeze all the juice,fish out the seeds.
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
orange food color dissolved in 2 tablespoon of low fat milk.

To make the Shrimp Biryani
Fry Onions and Cook Rice(70%)
wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside. Now add about 6 cups of water along with whole spices and salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.Drain the rice in a strainer\colander.
Shallow fry the Shrimp
While the rice is cooking ,clean the Shrimp .Run through some cold water and pat dry. In a bowl mix shrimp with turmeric ,ginger garlic paste, chilly powder and 1/2 teaspoon salt.
Heat the oil in a big sauce pan on medium high heat. Shallow fry the shrimp, cook for about 4-5 minutes just until changes color and masala is roasted. Remove and set aside in bowl.

Prepare the Gravy and make layers.
In the same saucepan used to fry the shrimp, add the fried onions,yogurt and chopped greens. Let simmer for 2 minutes. Now add the fried shrimp.

Top with the partially cooked rice and sprinkle remaining onions,chopped greens,lime juice and food color.

Cover tightly and cook for just for another 8-10 minutes on medium heat.
Wait for at least 10 minutes before removing the lid of the saucepan.
Mix Layers
Before serving mix completely from bottom up and lay on the serving plate with the shrimp on top.Garnish with sliced beets ,mint and lemon.


Shrimp Nutrition facts
Shrimp is high in calcium and protein but could considerably raise your cholesterol if eaten in excess.
To Devein the Shrimp
Remove the vein by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.Some stores do sell shrimp with veins removed,that can save lot of work.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

I have been tagged!
Nidhi of Sizzling Bites has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. housewifeatwork 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Sizzling Bites 15.Health Nut 16.You next

I would like to pass this to
Anjum
Maimoona
Jaishree
Aparna
Vegetable Platter

Conflict of Interest

The U.S. National Cholesterol Education Program (NCEP) is a government organization that educates physicians and the general public about the "dangers" of elevated cholesterol. They have a panel that creates official guidelines for the reduction of cardiovascular disease risk. They contain target cholesterol levels, and the usual recommendations to eat less saturated fat and cholesterol, and lose weight.

They recommend keeping LDL below 100 mg/dL, which would place tens of millions of Americans on statins.

I was reading Dr. John Briffa's blog today and he linked to a government web page disclosing NCEP panel members' conflicts of interest. It's fairly common in academic circles to require conflict of interest statements, so a skeptical audience can decide whether or not they think someone is biased. The 9-member NECP panel was happy to indulge us:

Dr. Grundy has received honoraria from Merck, Pfizer, Sankyo, Bayer, Merck/Schering-Plough, Kos, Abbott, Bristol-Myers Squibb, and AstraZeneca; he has received research grants from Merck, Abbott, and Glaxo Smith Kline.

Dr. Cleeman has no financial relationships to disclose.

Dr. Bairey Merz has received lecture honoraria from Pfizer, Merck, and Kos; she has served as a consultant for Pfizer, Bayer, and EHC (Merck); she has received unrestricted institutional grants for Continuing Medical Education from Pfizer, Procter & Gamble, Novartis, Wyeth, AstraZeneca, and Bristol-Myers Squibb Medical Imaging; she has received a research grant from Merck; she has stock in Boston Scientific, IVAX, Eli Lilly, Medtronic, Johnson & Johnson, SCIPIE Insurance, ATS Medical, and Biosite.

Dr. Brewer has received honoraria from AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Esperion, and Novartis; he has served as a consultant for AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Sankyo, and Novartis.

Dr. Clark has received honoraria for educational presentations from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer; he has received grant/research support from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer.

Dr. Hunninghake has received honoraria for consulting and speakers bureau from AstraZeneca, Merck, Merck/Schering-Plough, and Pfizer, and for consulting from Kos; he has received research grants from AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, and Pfizer.

Dr. Pasternak has served as a speaker for Pfizer, Merck, Merck/Schering-Plough, Takeda, Kos, BMS-Sanofi, and Novartis; he has served as a consultant for Merck, Merck/Schering-Plough, Sanofi, Pfizer Health Solutions, Johnson & Johnson-Merck, and AstraZeneca.

Dr. Smith has received institutional research support from Merck; he has stock in Medtronic and Johnson & Johnson.

Dr. Stone has received honoraria for educational lectures from Abbott, AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, Pfizer, Reliant, and Sankyo; he has served as a consultant for Abbott, Merck, Merck/Schering-Plough, Pfizer, and Reliant.

Every company in bold is a statin manufacturer. This is outrageous! These are the people setting official government blood cholesterol target values for the entire country! Eight out of nine of them should be dismissed immediately, and replaced by people who can do a better job of pretending to be impartial!

Conflict of Interest

The U.S. National Cholesterol Education Program (NCEP) is a government organization that educates physicians and the general public about the "dangers" of elevated cholesterol. They have a panel that creates official guidelines for the reduction of cardiovascular disease risk. They contain target cholesterol levels, and the usual recommendations to eat less saturated fat and cholesterol, and lose weight.

They recommend keeping LDL below 100 mg/dL, which would place tens of millions of Americans on statins.

I was reading Dr. John Briffa's blog today and he linked to a government web page disclosing NCEP panel members' conflicts of interest. It's fairly common in academic circles to require conflict of interest statements, so a skeptical audience can decide whether or not they think someone is biased. The 9-member NECP panel was happy to indulge us:

Dr. Grundy has received honoraria from Merck, Pfizer, Sankyo, Bayer, Merck/Schering-Plough, Kos, Abbott, Bristol-Myers Squibb, and AstraZeneca; he has received research grants from Merck, Abbott, and Glaxo Smith Kline.

Dr. Cleeman has no financial relationships to disclose.

Dr. Bairey Merz has received lecture honoraria from Pfizer, Merck, and Kos; she has served as a consultant for Pfizer, Bayer, and EHC (Merck); she has received unrestricted institutional grants for Continuing Medical Education from Pfizer, Procter & Gamble, Novartis, Wyeth, AstraZeneca, and Bristol-Myers Squibb Medical Imaging; she has received a research grant from Merck; she has stock in Boston Scientific, IVAX, Eli Lilly, Medtronic, Johnson & Johnson, SCIPIE Insurance, ATS Medical, and Biosite.

Dr. Brewer has received honoraria from AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Esperion, and Novartis; he has served as a consultant for AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Sankyo, and Novartis.

Dr. Clark has received honoraria for educational presentations from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer; he has received grant/research support from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer.

Dr. Hunninghake has received honoraria for consulting and speakers bureau from AstraZeneca, Merck, Merck/Schering-Plough, and Pfizer, and for consulting from Kos; he has received research grants from AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, and Pfizer.

Dr. Pasternak has served as a speaker for Pfizer, Merck, Merck/Schering-Plough, Takeda, Kos, BMS-Sanofi, and Novartis; he has served as a consultant for Merck, Merck/Schering-Plough, Sanofi, Pfizer Health Solutions, Johnson & Johnson-Merck, and AstraZeneca.

Dr. Smith has received institutional research support from Merck; he has stock in Medtronic and Johnson & Johnson.

Dr. Stone has received honoraria for educational lectures from Abbott, AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, Pfizer, Reliant, and Sankyo; he has served as a consultant for Abbott, Merck, Merck/Schering-Plough, Pfizer, and Reliant.

Every company in bold is a statin manufacturer. This is outrageous! These are the people setting official government blood cholesterol target values for the entire country! Eight out of nine of them should be dismissed immediately, and replaced by people who can do a better job of pretending to be impartial!

Conflict of Interest

The U.S. National Cholesterol Education Program (NCEP) is a government organization that educates physicians and the general public about the "dangers" of elevated cholesterol. They have a panel that creates official guidelines for the reduction of cardiovascular disease risk. They contain target cholesterol levels, and the usual recommendations to eat less saturated fat and cholesterol, and lose weight.

They recommend keeping LDL below 100 mg/dL, which would place tens of millions of Americans on statins.

I was reading Dr. John Briffa's blog today and he linked to a government web page disclosing NCEP panel members' conflicts of interest. It's fairly common in academic circles to require conflict of interest statements, so a skeptical audience can decide whether or not they think someone is biased. The 9-member NECP panel was happy to indulge us:

Dr. Grundy has received honoraria from Merck, Pfizer, Sankyo, Bayer, Merck/Schering-Plough, Kos, Abbott, Bristol-Myers Squibb, and AstraZeneca; he has received research grants from Merck, Abbott, and Glaxo Smith Kline.

Dr. Cleeman has no financial relationships to disclose.

Dr. Bairey Merz has received lecture honoraria from Pfizer, Merck, and Kos; she has served as a consultant for Pfizer, Bayer, and EHC (Merck); she has received unrestricted institutional grants for Continuing Medical Education from Pfizer, Procter & Gamble, Novartis, Wyeth, AstraZeneca, and Bristol-Myers Squibb Medical Imaging; she has received a research grant from Merck; she has stock in Boston Scientific, IVAX, Eli Lilly, Medtronic, Johnson & Johnson, SCIPIE Insurance, ATS Medical, and Biosite.

Dr. Brewer has received honoraria from AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Esperion, and Novartis; he has served as a consultant for AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Sankyo, and Novartis.

Dr. Clark has received honoraria for educational presentations from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer; he has received grant/research support from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer.

Dr. Hunninghake has received honoraria for consulting and speakers bureau from AstraZeneca, Merck, Merck/Schering-Plough, and Pfizer, and for consulting from Kos; he has received research grants from AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, and Pfizer.

Dr. Pasternak has served as a speaker for Pfizer, Merck, Merck/Schering-Plough, Takeda, Kos, BMS-Sanofi, and Novartis; he has served as a consultant for Merck, Merck/Schering-Plough, Sanofi, Pfizer Health Solutions, Johnson & Johnson-Merck, and AstraZeneca.

Dr. Smith has received institutional research support from Merck; he has stock in Medtronic and Johnson & Johnson.

Dr. Stone has received honoraria for educational lectures from Abbott, AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, Pfizer, Reliant, and Sankyo; he has served as a consultant for Abbott, Merck, Merck/Schering-Plough, Pfizer, and Reliant.

Every company in bold is a statin manufacturer. This is outrageous! These are the people setting official government blood cholesterol target values for the entire country! Eight out of nine of them should be dismissed immediately, and replaced by people who can do a better job of pretending to be impartial!

Conflict of Interest

The U.S. National Cholesterol Education Program (NCEP) is a government organization that educates physicians and the general public about the "dangers" of elevated cholesterol. They have a panel that creates official guidelines for the reduction of cardiovascular disease risk. They contain target cholesterol levels, and the usual recommendations to eat less saturated fat and cholesterol, and lose weight.

They recommend keeping LDL below 100 mg/dL, which would place tens of millions of Americans on statins.

I was reading Dr. John Briffa's blog today and he linked to a government web page disclosing NCEP panel members' conflicts of interest. It's fairly common in academic circles to require conflict of interest statements, so a skeptical audience can decide whether or not they think someone is biased. The 9-member NECP panel was happy to indulge us:

Dr. Grundy has received honoraria from Merck, Pfizer, Sankyo, Bayer, Merck/Schering-Plough, Kos, Abbott, Bristol-Myers Squibb, and AstraZeneca; he has received research grants from Merck, Abbott, and Glaxo Smith Kline.

Dr. Cleeman has no financial relationships to disclose.

Dr. Bairey Merz has received lecture honoraria from Pfizer, Merck, and Kos; she has served as a consultant for Pfizer, Bayer, and EHC (Merck); she has received unrestricted institutional grants for Continuing Medical Education from Pfizer, Procter & Gamble, Novartis, Wyeth, AstraZeneca, and Bristol-Myers Squibb Medical Imaging; she has received a research grant from Merck; she has stock in Boston Scientific, IVAX, Eli Lilly, Medtronic, Johnson & Johnson, SCIPIE Insurance, ATS Medical, and Biosite.

Dr. Brewer has received honoraria from AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Esperion, and Novartis; he has served as a consultant for AstraZeneca, Pfizer, Lipid Sciences, Merck, Merck/Schering-Plough, Fournier, Tularik, Sankyo, and Novartis.

Dr. Clark has received honoraria for educational presentations from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer; he has received grant/research support from Abbott, AstraZeneca, Bristol-Myers Squibb, Merck, and Pfizer.

Dr. Hunninghake has received honoraria for consulting and speakers bureau from AstraZeneca, Merck, Merck/Schering-Plough, and Pfizer, and for consulting from Kos; he has received research grants from AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, and Pfizer.

Dr. Pasternak has served as a speaker for Pfizer, Merck, Merck/Schering-Plough, Takeda, Kos, BMS-Sanofi, and Novartis; he has served as a consultant for Merck, Merck/Schering-Plough, Sanofi, Pfizer Health Solutions, Johnson & Johnson-Merck, and AstraZeneca.

Dr. Smith has received institutional research support from Merck; he has stock in Medtronic and Johnson & Johnson.

Dr. Stone has received honoraria for educational lectures from Abbott, AstraZeneca, Bristol-Myers Squibb, Kos, Merck, Merck/Schering-Plough, Novartis, Pfizer, Reliant, and Sankyo; he has served as a consultant for Abbott, Merck, Merck/Schering-Plough, Pfizer, and Reliant.

Every company in bold is a statin manufacturer. This is outrageous! These are the people setting official government blood cholesterol target values for the entire country! Eight out of nine of them should be dismissed immediately, and replaced by people who can do a better job of pretending to be impartial!

Methi Kheema(Fenugreek Minced Meat)

Ingredients
1 pound Minced lamb\veal\Beef\goat(99.9% lean)
1/4 cup Methi(fenugreek leaves) chopped
1 small onion finely chopped
3/4 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
1/4 cup chopped Mint or Cilantro
Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick
2 tablespoon Olive oil
Salt for seasoning.

Method
Marinate meat by mixing the meat with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes.
Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,chopped methi,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10 minutes in a pressure cooker or 30 minutes in a saucepan. Serve with Rice and Sambhar.

Whole Wheat Biscuits With Apple Butter

Indulge in the great taste of biscuits made from combination of whole wheat flour,for heartiness and fiber, and all-purpose flour, that keeps the dough light and airy. Top them with home-made fruit butter like apple butter(No dairy butter in apple butter)
(recipe is an adaptation from Mayo clinic Williams-Sonoma Cookbook)
Ingredients needed for Whole Wheat Biscuits
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon of Pure Honey or Maple syrup
1 tablespoon of baking powder
2 tablespoon cold unsalted butter,cut in small pieces
3/4 cup low fat milk.

Method
Preheat Oven to 425F. To keep the biscuit bottoms from getting too dark,line a baking sheet with aluminum foil.
In to a bowl,sift together the whole wheat flour,all purpose flour,sugar,baking powder and salt. Add the butter and using a fork blend it in to the ingredients. Add the milk and stir briskly. Do not over mix, the dough should be a little sticky.Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet . Repeat the same with remaining dough.
Bake until lightly brown and risen to twice their unbaked height,12-14 minutes. Serve warm with some home made fruit butter


Fruit Butter
Fruit butters are made by gently simmering fruits purees until much of their water content evaporates resulting in intensely flavored spreads that are almost as thick and smooth as softened dairy butter,but with none of its fat.
Fruits butters can be made from apples,pears and peaches.

Ingredients for Apple Butter
4 medium apples(any kind)
3 cloves
1 cinnamon stick
pinch of salt

Method
Wash and chop the apples. Transfer them to a pot with about 2 cups of water and drop the whole spices. Allow to simmer for about an hour till the mixture is thick. Fish out the whole spices. Process the apple mixture in a food processor or blender until smooth. Pour through a sieve in to a clean Sterilized Jar. Stores in fridge for a month.
These biscuits are my entry for WBB combi Breakfast hosted by Latha.

The Fruit Butter is my entry for Roma's Long live the Shelf

Yellow Carrots and Avocado Pasta.

Carrots come in many colors - Yellow,Purple,Maroon,Orange and white. The Yellow variety taste less sweeter.

picture Source Wikipedia

Pasta with carrots is quick and simple lunch . Creamy avocado on top add more flavor and nutrition to the meal.
Ingredients Needed
1 lb Whole Grain fussilli or rotini or penne pasta
2 ripe tomatoes
6-8 Yellow Organic Baby Carrots cut length wise
Quarter of Green pepper sliced
1 big clove Garlic
1/2 teaspoon chilly powder
1 tablespoon chopped Parsley or Cilantro
2 tablespoon Extra Virgin Olive Oil
1 teaspoon sea salt
1 ripe Avocado.
1 teaspoon lime juice

Method
Heat olive oil in saucepan and add the chopped garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cut green peppers and yellow carrots. Let cook for another 5 minutes.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Slice the Avocado and sprinkle some lime juice over it to prevent discoloration.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro. Transfer pasta to serving plates and top with sliced Avocados.


This is my entry for Ruth's Pesto Pasta Nights Event . This week PPN is hosted by abby at Eat the right stuff

Learn about Carrots Nutrition

Garlic Herb Challah

Challah is a traditionally prepared without garlic. I'm using garlic and herbs to add flavor to the bread.I choose whole grain wheat flour to add essential vitamins and fiber to the bread.Braiding the challah reminded me of braiding my long hair as a school girl. There are number of ways to braid the Challah,choose the simplest one to start.Braiding bread for the first time ,my challah wasn't exactly perfect .Hopefully more practice can improve my bread braiding skills.
Ingredients Needed
3/4 cup warm water
1 teaspoon sugar
1 1\2 teaspoon active dry yeast
2 cups of whole wheat flour
1 tablespoon honey
1 large organic egg
2 tablespoon extra virgin olive oil
1 teaspoon salt
1 clove garlic minced
1 tablespoon finely chopped herb(Parsley or Cilantro),if using any dry herb use 1 teaspoon of that.
1 tablespoon sesame seeds.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Put 2 cups of flour in a large bowl and make a well in the center. Whisk honey with egg,1 tablespoon olive oil and salt in a small bowl and pour into the well.Stir to combine. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour. Turn dough on to a lightly flour surface knead for just a minute and shape in to ball and return to bowl. Cover and let rise again until double in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Prepare garlic oil mixture by whisking together chopped herbs,1 tablespoon olive oil and minced garlic.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Roll each piece and spread some garlic oil mixture and shape each piece in to a rope. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour(that's total of 3 hrs of rising!).

After an hour brush loaf with egg and sprinkle the sesame seeds. Bake until golden brown,about 35 minutes.Cool on rack and slice,serve with any soup or stews.

Lose Weight Without Counting Calories

I've never been a big fan of counting calories. In fact, in the past year, I have lost about 30 pounds without counting a single dietary digit. Sure, I know recording everything you put in your mouth can help peel off pounds, but I also know that obsessing over calories makes you more likely to eat lowfat, low-fiber foods that wouldn't satiate a starling.

Instead of crunching numbers, I munched on healthy food to become a weight loss success. If a food lover like me can do it, you can, too! Try these tips:

• Pick up produce. Have at least one fruit and veggie at every meal. On busy days when I know my lunch won't have a smidge of green in it, I have two fruits at breakfast; I toss berries or peaches into my nonfat Greek yogurt and sprinkle it with granola. I love asparagus, green pepper, sun-dried tomatoes, sprouts, endive and more. Fruits and veggies are high in fiber, which staves off hunger. Shoot for nine servings daily. It sounds like a lot, but if you don't have to be a rabbit to reach that goal. Eat a salad at lunch or dinner, and you're there.

• Snack smart. Add protein (such as a stick of lowfat string cheese or Parmesan) to your between-meal bites. Research suggests protein may enhance the effect of leptin, a hormone that reins in appetite. I love hummus and dip veggies into it instead of pita bread or crackers. Protein is also filling and can help curb cravings for chips, cookies and the like.

• Sip more water. Dieters who swapped sugary drinks for water lose weight, but those who gulped the most H20 peeled off the most pounds, according to a study at the meeting of Obesity Society in Boston. Don’t love agua? Try the flavored kind but check the label for sugar content (it should be below 8 grams per serving).

• Map out your meals. A little attention to portions can help you eat less and still stay satisfied. Start by using a salad dish (8 inches in diameter) and divide it into quarters to help keep helpings healthy. Half the plate should get veggies, top another quarter with lean protein (3 to 6 ounces of fish, chicken or tofu) and the last quarter with whole grains (1/2 to 1 cup of brown rice, sweet potatoes or whole wheat pasta).

• Eat every meal. When you wait longer than five hours between bites, your body may release extra cortisol, a hormone that can increase appetite. I call it "hangry." I get hungry and angry: My stomach starts to burn and my brain gets annoyed at every little thing. Then I eat whatever is in front of me, usually a cookie or other sweet, empty-calorie treat. I realize I'm putting out the "hangry" fires, but it is better not to get there in the first place!

from yahoo health

The Mountains and Valleys of Leadership

In a recent blog post, I discussed the implications of the mountain and valley that CHRISTUS Health experienced recently with regard to the separation of conjoined twins at CHRISTUS Santa Rosa Children’s Hospital and the heparin incident in our NICU at CHRISTUS Spohn South. In that post, I talked about the leadership requirements necessary to travel over mountains and into valleys. The importance

The Mountains and Valleys of Leadership

In a recent blog post, I discussed the implications of the mountain and valley that CHRISTUS Health experienced recently with regard to the separation of conjoined twins at CHRISTUS Santa Rosa Children’s Hospital and the heparin incident in our NICU at CHRISTUS Spohn South. In that post, I talked about the leadership requirements necessary to travel over mountains and into valleys. The importance

Mint Lentil Soup

A quick ,simple , nutritious soup ,good for hydrating your body at the end of fast(in Ramadan) or start of any meal.
Ingredients Needed
1/2 cup Yellow Mung Lentil
1/4 cup chopped mint leaves
2 tablespoon chopped onion
1/4 teaspoon turmeric
1/4 teaspoon ginger and garlic paste
1 Tablespoon Extra Virgin Olive Oil
optional garnish Boondi or sev.



To make this Simple Soup
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown. Add the g&g paste and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered saucepan. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with crunchy Boondi or Sev.

Fruit Chaat

Preparation
Just chop up your favorite fruits and depending on the quantity of fruits ,mix in the Chaat Masala(blend of spices - coriander seeds, cumin seeds ,ajwain (thymol),dried red chilies ,black salt ,mango powder (amchoor), salt , garam masala, white pepper ). Chaat masala can easily be spotted in an Asian or even Middle-eastern stores.

Completely Nourishing Nursing Moms Recipes

Zucchini Garlic Curry

Badam Harira(Almond Drink)

Fruity Nutty Mix(Panjeri)


Methi Kheema(Fenugreek Minced meat)

Water Melon ginger Ale

An excellent drink for digestion and hydrating your body after fasting. Reciped was originally prepared by Nupur then tried by Nidhi. I loved the idea of having ginger in a fruit and couldn't wait to try it for Ramadan. The proportion of ginger can be adjusted more or less as per your spice tolerance.

Ingredients Needed
1/4 of a water melon(use grapes when melons are not in season)
1 teaspoon fresh grated ginger
1 cup water

Method
Boil water and add ginger. Let simmer for 10 minutes then strain in a bowl. let cool.

Chop and Process the melon until smooth. Strain in a pitcher and mix in the ginger infused water. Chill and serve.

Learn ginger facts.