Vietnam Tours And Travel

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Besides that, you can also enjoy the boat cruises, the golf tours, the eco tours or tours for veterans etc. You may wish to explore the hustle and bustle of Ho Chi Minh city, check out the sights at Hanoi, or relax by choosing the Con Dao Island getaway or Phu Quoc beach relax.
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Healthy and Delicious with Kefir

Since hundreds of years ago kefir has been recognized as a health drink, rich in nutrients, and able to ward off various diseases. These dairy products can cause a pleasant feeling.

Kefir is a drink derived from milk, fermented by a number of microorganisms, namely lactic acid-producing bacteria (BAL), acetic acid-producing bacteria and yeast (yeast).

Increased Folic Acid

The main ingredient is making kefir and milk kefir seeds. Kefir seeds can be obtained by purchase or from the process of making kefir before. If stored correctly, kefir seeds can be used repeatedly without limit. Milk used to milk cows, goats, sheep or buffalo, either in the form of powder (whole milk or skim) or liquid (full-cream, low-fat, or non-fat). Given the technology is very simple, making kefir can be done in a household scale.

Pasteurized milk initially, that is heated at a temperature of 85 degrees Celsius for 30 minutes or at a temperature of 95 degrees Celsius for 5 minutes. The goal is to kill unwanted microbes and neutralize the protein, thus facilitating the work of microbes in the fermentation process. After the milk is cooled in a pot or a jar until it reaches room temperature (20-25 degrees Celsius), to which is added kefir grain seed as much as 5-6 percent (50-60 g of seeds for 1 liter of milk kefir).

The mixture of milk and kefir seeds subsequently cured at room temperature for 24 hours, until there is perfect clotting. Kefir can be improved aroma and flavor ripening way back in the refrigerator temperature 80-10 degrees Celsius for 15-24 hours.

Furthermore, kefir is filtered to separate the 'kefir liquid' from kefir grains. The longer ripening done, diminishing levels of laktosanya (milk sugar), but more acidic taste. Longer curing will also enhance the levels of vitamin B and folic acid. Durable power of kefir liquid can be extended up to one week in cold storage temperature (about 10 degrees Celsius).

Kefir-making technique is more a work of art rather than scientific activities. Fermentation time and temperature of fermentation are the two things that really determines the texture and flavor that will produce kefir. In hot climates, milk fermented with kefir seeds is sufficient for 18 hours. After that, kefir seeds must be separated from the liquid kefir.

Fermentation is too long will produce kefir is very thick and sour. Kefir is good only slightly thicker than fresh milk, so it is easy drunk.

Eating Celery Before Making Love, Wonderful

You want passionate for making love with your wife, you no need to eat any drug with expensive price. One that you must looking for, what is it?. It is celery. Celery have great effect for rise passionate sex, if you want to increase your passionate sex, eat and consume the celery before you making love.

Eating celery before or when making love can perceived by man and woman. Celery (Apium graveolens L) mention as viagra vegetable, or vegetables that efficacy of stimulant drugs like Viagra (sildenafril). The term was popularized by 3 researchers from United, namely Dr Judy Garman, Dr. Walter Gaman and Dr. Mark Anderson.

Celery content that efficacy to arise passionate sex is androstenone compound. This compound is natural steroid which stimulates the release of pheromones or hormones in the male decoy, so that they can make their partner more and more enthusiastic.

For man himself, celery consumption can increase the production of fluid that released during ejaculation. As quoted from Newsoxy, Monday (02/14/2011), some men consider increasing the volume of ejaculate, this can give the sensation and pleasure when reaching

Veggie Might: Cooking for Survival Eaters

Survival eaters are the opposite of foodies. They eat because, as humans, our bodies require calories to function. When they are not hungry, food doesn't enter a survival eater's mind.

I've known a few survival eaters in my time, folks who can subsist on bits of fruit and bread and don't get excited about steaming plate of enchiladas or a decadent apple pie a la mode. My friend C will eat five M&Ms, fold the packet-top down, and put the rest away for later. It could take her days to eat a single-serving size.


It's not that survival eaters don't like food; they just don't think about food before they need it. By then it's too late to go to the store and, perhaps obviously, nothing has been prepared in advance. The solution is eating out, convenience food, or repeat appearances of PB&J or cereal for dinner. There's nothing wrong with any of those things on occasion, but these can get expensive and unhealthy over time.

Perhaps its telling that most of the survival eaters I know work in the food service industry and get fed by their jobs. However, my charming boyfriend, CB, is a survival eater and not a waiter. He recently asked me to give him the basics of grocery shopping and cooking. He wants to be able to make healthy and delicious meals without too much advanced preparation, but he's willing to put in some effort.

I think the results of our first few lessons apply to survival eaters and anyone who is planning-challenged. It's easier to plan meals when you're constantly thinking about food, like I am. But what if you only think about food when your stomach tells your brain you're hungry?

The secret is keeping a well-stocked kitchen. Buy these items any time you see them on sale to save money as well as time.

1. Stockpile staple items.
Grains, pasta, and beans are a survival eater's friend. Canned beans are okay if you are time-crunched and really can't get a handle on dried beans. Dried beans will save you money, and if you have a crock pot, can cook while you sleep. Grains like rice, quinoa, and bulgar, cook up quickly and add fiber, protein, and heft to veggie-laden meals. Pasta, especially whole-grain varieties, fill the same void, in your diet and your belly.

Other pantry items that will make your life easier include vegetable oils like canola, safflower, and extra virgin olive oil; kosher salt or sea salt; black pepper; red wine vinegar or apple cider vinegar; and low-sodium vegetable bullion cubes.

2. Fill up on frozen vegetables and fruits.
If you're concerned about rotting vegetables and fruit, go frozen! Frozen vegetables and fruit are often fresher than fresh, depending on where you buy your produce, and will keep for months. Keep your favorites on hand and you'll never miss your 5-a-day.

3. Keep a supply of canned tomatoes.
Canned tomatoes can become pasta sauce or salsa, flavor vegetable dishes and soups, and anchor chili and pizza. Canned tomatoes, whether they be crushed, diced, whole or sauce, will keep you cooking all week long.

4. Rock the root vegetables.
Potatoes, yams, turnips, carrots, and other root vegetables have a nearly eternal shelf life. Pick up a few tubers at the market, and chances are, they'll be there when you're ready.

5. Have a few fresh items.
Garlic, onions, and lemons will rarely go bad in a well-used kitchen. These items are inexpensive, long-lasting, and essential in nearly every type of cuisine. Keep a few of each on hand.

6. Update your spices every now and then.
Spices are the spice of cooking. If your spices predate moving into your current dwelling and you don't remember when that was, it's time for a change. Experts say spices have a one-year shelf life, but we both know that turmeric has been there for at least six, amirite?! A few staples to have on hand: thyme, oregano, paprika, garlic powder, onion powder, and red pepper flakes.

Once you have your ingredients, it's just a matter of putting them together. Think about foods you like to eat and seek out recipes for those foods. Ask your friends and family, look at the Interwebs, or check out cookbooks from the library to get started. Having a few go-to recipes in your arsenal will keep survival eaters, like CB, from eating cereal and PB&J for dinner every night—or their loved ones for bearing the meal-prep burden alone.

Before our first cooking lesson, I gave CB a shopping list for my Easy Tomato Sauce. (Since it's winter, we made it with canned tomatoes.) He did all the work while I coached and we had a delicious meal, complete with a fresh salad, and bread. The next time I came over, the sauce was simmering when I arrived. Within a few minutes, dinner was on the table* and we were eating well before 10 p.m. I cried a little tear of joy and pride. (*laps on the couch)

For the next lesson, I showed CB a few variations by adding white beans to the sauce, tossing in some frozen spinach, and using the sauce on bread to make bruschetta. Everyone was happy; hunger was quickly satiated.

CB requested rice and beans for lesson three. We've made them several ways over the last few weeks, since they're a favorite for both of us. Rice and beans are a vegetarian staple customizable to every taste: spicy, smoky, mild; mashed or whole; over grains, with vegetables, as a dip, in a wrap, or on toast. Whatever your tummy desires.

Below is the simplest of beans and rice recipes. Alone it is a clean and flavorful dish that can easily become a favorite. Add chilies and spices and it becomes a canvas for more creative culinary adventures. You can use any type of bean, and I recommend brown rice as a stick-to-your-ribs base. For a change of pace, try quinoa or millet in place of rice.

With a well-stocked pantry, you need never eat cereal for dinner again. Unless you just want to.

Sweet Potato, Parsnip and Kasha Pie

adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6

Filling:
1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste
1/2 cup provolone, grated (optional)

Phyllo Crust:
8 to 12 sheets phyllo dough, thawed overnight
7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR
Traditional Pie Crust:
2 whole wheat pie crusts, thawed

Instructions
Preparation:
Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation
5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry you've placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation
5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations
1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46
1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16
1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08
2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36
2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68
1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
pepper: negligible calories, fat, fiber, protein, $.02
1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48
8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84
7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05
OR
2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39
TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82
TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84
PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Tomato and Bread Soup with Rosemary

Serves 3
Inspired by Jamie Oliver.

Without cheese

 2 cloves of garlic, sliced thin
1 tablespoon fresh minced rosemary
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
28 ounces whole canned tomatoes, undrained
1 1/2 cups chicken stock or broth (veggie broth for vegetarians)
About 1/3 large loaf Italian bread, chopped or torn into chunks:
Grated Parmesan, for serving

1) In a large pot or Dutch oven, heat1 tablespoon olive oil over medium heat. Add rosemary and garlic. Sauté 2 minutes. Add tomatoes and broth. Turn heat to high. While mixture is coming to a boil, break tomatoes up with a wooden spoon or good set of kitchen shears. Once it starts boiling, drop heat to a healthy, rolling simmer and cook 15 minutes, stirring occasionally.

2) Kill heat. Add bread. Gently stir so bread soaks, but doesn’t fall apart. Serve with Parmesan, if desired.

With cheese (avec frommage).

Approximate Calories, Fat, and Price Per Serving
183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05

Calculations
2 cloves of garlic, sliced thin: 9 calories, 0 g fat, 0.1 g fiber, 0.4 g protein $0.10
1 tablespoon fresh minced rosemary: 2 calories, 0.1 g fat, 0.2 g fiber, 0.1 g protein, $0.50
1 tablespoons olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.10
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
28 ounces canned tomatoes: 151 calories, 0.8 g fat, 7.9 g fiber, 7.3 g protein, $1.25
1 1/2 cups chicken stock or broth: 25 calories, 0 g fat, 0 g fiber, 4.9 g protein, $0.57
About 1/3 large loaf Italian bread, chopped or torn into chunks: 244 calories, 3.2 g fat, 2.4 g fiber, 7.9 g protein, $0.60
TOTAL: 550 calories, 17.6 g fat, 10.7 g fiber, 20.6 protein, $3.14
PER SERVING (TOTAL/3): 183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05