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• 14 to 16 ounces firm or extra firm tofu,
• crumbled (use your hands or a fork)
• 4 ounces vegan Jack, cheddar,
• or American cheese, shredded
• 3 scallions, sliced
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon tamari or soy sauce
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon pepper
• 1⁄2 tablespoon refined coconut oil
• 1 cup sliced mushrooms (any kind, or a combination)
• 2 cups fresh spinach leaves

Method:

1. In a large bowl, combine the tofu, cheese, scallions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper. Set aside.
2. In a large nonstick skillet over medium heat, melt the coconut oil. 
3. Add the mushrooms and cook, stirring occasionally, until tender, about 11⁄2 minutes.
4. Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. 
5. Stir in the tofu mixture and cook, stirring occasionally, for 3 to 4 minutes, or until any liquid has evaporated and the mixture is hot. 

• Conjunctivitis accounts for around 44% of all eye problems.
• Viral conjunctivitis is more common than bacterial conjunctivitis.
• Both bacterial and viral infections are contagious. Commonly, conjunctival infections are passed from person-to-person, but can also spread through contaminated objects or water.

• Redness in the white of the eye, or inner eyelid
• Tears flowing from the eyes
• Thick, yellow discharge that crusts over the eyelashes, especially after sleep, if it is a condition caused by bacteria
• Other discharge from your eye, either colored green or white
• Itchy eyes, if it is a condition caused by allergies
• Burning eyes, if it is a condition caused by chemicals and irritants
• Blurred vision
• Increased sensitivity to light

• If you suspect that you have the symptoms of conjunctivitis, immediately consult a doctor. If the doctor, has diagnosed it as conjunctivitis, please do stay at home in order to prevent its spread to other associates.
• Avoid touching your eyes and sharing your towels or wash-cloths with others.
• Protect your eyes from dirt and other irritating substances.
• Avoid wearing contact lenses during this time.
• Applying cold compresses over your eyes provides relief.
• In case of irritation, wash your face and eyelids with mild soap or baby shampoo, and rinse well with water.
• If a particular eye drop causes irritation in the eye, immediately bring it to the attention of your doctor.
• Do not use the same bottle of eye drops in the other eye, if it is not infected.

• 3 1/2 lb. broiler/fryer chicken, cut up and skinned
• 2 med. carrots, peeled and chopped
• 1/2 c. onion, chopped
• 2 celery stalks, chopped
• 2 1/2 tsp. salt
• 2 tsp. dried parsley flakes
• 3/4 tsp. dried marjoram leaves
• 1/2 tsp. dried basil leaves
• 1/4 tsp. poultry seasoning
• 1/4 tsp pepper
• 1 bay leaf
• 8 c. water
• 2 1/2 c. of medium egg noodles, uncooked

1. Place first 4 ingredients in crock pot in order listed. 
2. Combine salt and next 6 ingredients: sprinkle over vegetables. 
3. Add 6 cups water; cover and cook on low setting 8 to 10 hours. 
4. Remove chicken and bay leaf; add remaining 2 cups water. 
5. Stir in noodles and cook, covered, on high setting 20 minutes.
6. Meanwhile remove bones from chicken and cut chicken into bite size pieces. 
7. Add to crock pot, stir to mix.
8. Cook 15 minutes on high setting, covered or until noodles are tender.

• Eggs (hard boiled): 6nos
• Coriander Powder: 3tsp
• Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
• Fennel Seeds: 1tsp
• Cumin Seeds: 1tsp
• Turmeric Powder: 1/2tsp
• Fresh Ginger: 1/2inch piece
• Garlic Cloves: 2nos
• Coconut Milk: 200ml (you can alternatively use 100gms of grated or desiccated coconut instead)
• Oil: 2tbsp
• Fenugreek Seeds: 1/2tsp
• Fennel seeds: 1/2tsp (second lot)
• Cinnamon Sticks: 2 inch piece
• Onions: 225gms (finely chopped)
• Tomatoes: 225gms (finely chopped)
• Salt: as per taste
• Lime Juice: of 1/2 a lime (optional)

1. Peel the eggs and halve them lengthways
2. Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.
3. If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.
4. Heat the oil in a wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. 
5. Add the onion and fry until lightly coloured. 
6. Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) 
7. Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.
8. Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.

Miriam Korula love photography and the idea of taking interesting photos of the food i cook keeps me going. Unlike others who owe their appealing blogs to their interesting cooking experiences, she owe her cooking excursions to her blog. On her food blog you will mainly find Indian/Pakistani cuisine. Any thing else can be best described as a brief interlude.

• Boiled eggs - 4 nos ( cut into half )
• Big onion -1( chopped )
• Tomato-1( chopped ) ,Green chillies - 1 or 2
• Ginger - 1 tbsp ( chopped )
• Garlic- 2 tbsp( chopped )
• Chili powder -1 table spoon
• Coriander powder-1 table spoon
• Garam masala powder-1 teaspoon
• Turmeric powder - 1/2 tsp
• Salt to taste.

• Cocunut - 2 to 3 tbsp
• Fennel seeds-1 teaspoon
• Cumin seeds-1 teaspoon
• Poppy seeds - 1 tbsp
• Cashews - 4 nos ( optional )

1. Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
2. Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
3. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
4. Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
5. Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
6. Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves.

• 500 gm shelled peas or you can use frozen ones
• 1 onion finely chopped
• 2.5 cup vegetable or chicken stock
• 1 tbsp olive oil
• 2 tsp fresh creamsalt
• and pepper to taste

• Par boiled 3 cups
• Urad dhall 2.5 cups
• Dry ginger powder 1 t.spoon
• Pepper 1/2 t.spoon
• Cumin seeds 1/2 t.spoon
• Hing 1/4 t.spoon
• Curry leaves
• Cooking Oil 6 t.spoons
• Ghee 2 t.spoons
• Salt 1.5 t.spoons
• A pinch of baking soda

1. Rinse and soak par boiled rice and urad dhall in water for 2 hours. 
2. Grind the above coarsley and add hing and salt and a pinch of baking soda to this.
3. Keep it overnight so that this will ferment.
4. Fry pepper, cumin seeds, and curry leaves in oil and ghee. 
5. Add this to the flour. Add dried ginger powder and mix everything together.
6. Coat a flat vessal with oil, and the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

• Par boiled rice 3 cups
• Urad dhall 1 cup
• Salt 2 t.spoon

1. Rinse and soak rice and urad dhall seperately in water for 2
2. hours. Grind the two seperately, and mix them together with salt.
3. Keep it overnight, before making idlis.

• Carrot(chopped) - 1
• Beans (chopped ) - 10
• Green Peas as required
• Spring Onions
• Ginger-garlic paste - 1 tsp
• Pepper Powder
• Egg - 3
• Soy sauce
• Chilli sauce
• Salt as required

1. Heat 2 tsp oil in a large nonstick pan.
2. Add ginger-garlic paste fry it for a min and add chopped carrots,beans,2 tsp soysauce,salt and fry it for2-3 min and keep it aside.
3. Take the eggs and make scrambled eggs and add pepper powder soy sauce and salt to it and add above the veg mixture to this and fry it for 2 min.
4. Add the noodles to it and add 4-5 tsp chilli sauce ,salt and pepper powder and mix all the ingredients thoroughly leave it for 2 min and springle the spring onions on top 
5. Serve hot with Ketchup.

• Noodles - 200 gms
• Beans, juliennes - ¼ cup
• Carrot, juliennes - ¼ cup
• Capsicum, finely sliced - 1/8 cup
• Cabbage, finely sliced - 1/8 cup
• Mushroom, finely sliced - 4 pcs (optional)
• Spring onions, only the greens - 4 stalks
• Onion, sliced - 2, big
• Garlic, grated - 3 cloves
• Ginger, grated - 2
• Soya sauce - 2 tsp
• Vinegar - 1 tsp
• Salt to taste
• Oil - 2 tsp + 1 tsp
• Chili sauce - 1 tsp
• Pepper - to taste

1. Boil enough water to completely immerse all the noodles completely with little salt.
2. After the water has boiled, put in the noodles and put off the flame. Cover for 10-15 minutes. Add 1 tsp oil.
3. Drain the water when you feel the noodles are cooked. If not, then just cook for another 1 minute on low flame. Drain and wash immediately with cold water.
4. Transfer into a bowl after all the water is drained and keep it in the refrigerator.
5. In the meantime, heat 2 tsp oil in a pan. Add onions and sauté them until light brown in colour.
6. Add cabbage and sauté for 2 minutes on high flame.
7. Add beans and carrot and again sauté for 3-4 minutes until they are tender.
8. Add mushroom and capsicum. Cook for 2-3 minutes on medium flame. Add ginger, garlic and mix well.
9. Add soya sauce, vinegar, seasonings and then the boiled noodles.
10. Mix well and cook for 2 minutes.
11. Add chopped spring onions and mix well.
12. Pack in the tiffin box.

• Fish 1/2 kg (5 pieces)
• Chilli powder - 2 tbsp
• Turmeric powder - 1 tsp
• Salt as required
• Lemon juice - 1 tbsp
• Oil - 4 0r 5 tbsp
• Grind roughly:
• Small onion - 3
• Garlic - 3
• Curry leaves few
• Fennel seeds (sombu ) -1/2 tsp
• Cumin seeds ( seerakam ) - 1/2 tsp
• Peppercorn ( milaku ) - 1 tsp

1. Mix all the ingredients and make a paste with some water.
2. Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
3. Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.
4. serve hot as a side dish with steamed white rice,curry,Rasam,sambar.

You can also deep fry the fish but if you want to use less oil in your food you can just do the steps as mentioned above.

• fish
• 1/2 pound of cooked salmon
• 1 ounce of butter
• 2 small onions 
• 1 ounce of cocoanut, 
• 2 hard−boiled eggs
• 1 pint of milk;
• paprica and salt to taste. 

1. Slice 1/2 pound of cooked salmon; 
2. heat 1 ounce of butter in a stew−pan; 
3. add 2 small onions chopped fine, 1 ounce of coconut, 2 hard−boiled eggs chopped. 
4. Let cook a few minutes, 
5. then add 1 pint of milk;
6. let boil up once. 

East Indian Fish

1. Add the fish, curry paste, 1 teaspoonful of paprica and salt to taste. 
2. Let cook a few minutes, then stir. 
3. Serve very hot with toast with boiled rice.

• 1 lb. cauliflower florets
• 1 tsp. ginger paste
• 1 tsp. turmeric
• 1 tsp. chilli powder
• 1 tsp. cumin seeds
• 1 potato, cooked and mashed
• 1 tsp. salt or to taste
• 1 tbsp. oil

Mango Pachadi Recipe

1. Raw mango   4
2. Grated coconut  1 cup
3. Dry red chilly  4
4. Salt    As required
5. Mustard seed  1 teaspoon
6. Coconut oil   1 tablespoon
7. Dry red chilly  2
8. Mustard seed  ½ teaspoon
9. Curry leaves  2 stem

1. Cut mango into small pieces and cook with salt as required.
2. Grind coconut coarsely.
3. Grind mustard seed.
4. Add this to the mango and stir well.
5. When it starts boiling, remove from fire.
6. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
7. Pour it over mango pachadi.

The Other Three Types Of Tea:

• White Tea | The Tea Of Royals
• Oolong Tea | The Champagne Of Teas 
• Green Tea And Its Processing Sequence

1. Leaves and buds are harvested.
2. Leaves and buds are cleaned.
3. Leaves and buds are withered.
4. The withered leaves are cut and fermented.
5. When the cut leaves turn from blue-green to dark red or black, they are placed into the hot wok to stop the fermentation process and add flavor.

1. Leaves and buds are harvested.
2. Leaves and buds are cleaned.
3. Leaves and buds are placed in bamboo containers and air is blown through them. This process is referred to as “withering the leaves.”
4. The withered leaves are rolled, which releases the oils within the leaf. These oils mix with the oxygen in the air and the leaves begin to ferment or oxidize.
5. When the rolled leaves reach a dark blue-green color, they are placed into a hot wok to stop the fermentation process and add flavor.

1. Leaves and buds are harvested.
2. Leaves and buds are cleaned.
3. Leaves and buds are dried.
4. In Japan, the leaves are steamed, which stops any fermentation.
5. In China, the leaves are placed in very hot woks to stop any fermentation.
6. The tea is then rolled, cut, ground, or shaped into a form uniquely associated with the plantation on which it is grown.

Dragon’s Well is the most famous of Chinese green teas; it grows on the peaks of the Tieh Mu (t’yeh MOO) mountain range. Chinese mythology tells us that the dragon is the king of the waters. History tells us that in 250 AD, there was a drought at the Dragon’s Well monastery. A monk prayed to the dragon, pleading for rain. His prayers were immediately answered, and the tea produced there received its name.

• 2 lb Diced Peeled Fresh Shrimp
• 2 c Chopped Shiitake Mushrooms
• 1/2 c Thin grated Carrot
• 2 oz Bean Sprouts
• 2 oz Shredded Kai -Choy Chinese Mustard
• 2 oz Shredded Won Bok Cabbage
• 1/2 oz Garlic Chopped
• 1/2 oz Chopped Lemongrass
• 4 ea Kaffir Lime Leaves
• 4 oz Cooked Long Rice Noodles
• 2 tb Chopped Fresh Mint
• 2 oz Chopped Fresh Cilantro
• 1/2 oz Nam Pla Fish Sauce
• 1 oz Oyster Sauce
• 1 tb Hot Chili Paste
• Sesame Oil
• Soybean Oil
• 24 Lumpia Wrappers

• 3 Oranges
• 2 c Rice Wine
• 1/2 c Rice Vinegar
• 1/2 Bottle Lingham Chili Sauce
• Fresh Picked Mint Leaves

• maybe initially you will lose weight but it will become progressively more and more difficult
• binging and cravings will go up
• your metabolic rate will slow down
• you will feel weak and tired all the time
• chances of rebound weight gain are high

• Decrease only a small number of calories (for your RDA see here).
• Start exercising a lot more to burn that fat, weight training is highly effective.
• Divide your meals into 6 smaller meals so that your metabolism is high throughout the day, increase intake of protein(calculate the number of calories and macro-nutrients in your diet here).
• Refrain from both fasting and feasting.
• Remember it is more important to be fit and healthy.
• Be patient!.

• Healthy wholewheat (atta) soft bread
• Tangy pineapple rasam
• Homegrown turmeric and a healthy burfi
• Peach Upside down vegan cake
• Healthy Sugarfree Cookies
• High protein dal ke kebab
• Double protein Besan cheelas with swiss chard
• Tomato Soup

• Fresh raspberries, strawberries, blueberries
• 6 egg yolks
• 2/3 cup sugar
• 21/2 cups milk
• 1 teaspoon vanilla

Method:

1. Pick over the berries. 
2. In a large bowl, beat the egg yolks with 1A cup of the sugar. 
3. In a heavy saucepan, combine the remaining sugar with the milk; heat to boiling. 
4. Whisk about V2 cup of the boiling mixture into the yolks. 
5. Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160°F.). 
6. Turn the heat off and stir for 2 to 3 minutes. 
7. Do not boil or custard will curdle. 
8. Add the vanilla and pour through a fine mesh strainer into a serving bowl.
9. Chill, covered. 
10. To serve, pour or ladle sauce over servings of fresh berries.

• Let the dough rest 20 to 30 minutes, covered with a bowl or plastic. 
• Roll the dough out flat about ¼ inch thick, using the minimum amount of flour necessary. 
• Oil the surface of the dough lightly and then cut the entire shape into strips 2 to 3 inches wide and about 8 inches long. 
• Fold and twist each piece into a pleasing shape and place on a lightly oiled steamer tray, arranging the timo so they are not touching.
• Heat the water in the bottom of the steamer. When the water is rapidly boiling, place the steamer trays on top, cover, and steam undisturbed for 15 minutes.
• Keep any leftover timo in a plastic bag or air tight container or they will become hard and dry very quickly. Usually they disappear very quickly!

Asanas (pronounced AH-sahnahs) are the postures, or exercises, of yoga designed to help you master control of your body. Asanas are also meant to facilitate meditation. Pranayama (PRAH-nah-YAH-mah) are breathing exercises designed to help you master control of your breath.

Yoga (pronounced YOH-gah) is derived from the Sanskrit root yuj, meaning “to yoke or join together.” Prana (PRAH-nah) is a form of energy in the universe that animates all physical matter, including the human body. Prana is the soul of the universe. Doing yoga maximizes your body’s flow of the universal life force, giving you better health and increased vitality. Chakras (CHAH-krahs) are centers of energy located between the base of your spinal column and the crown of your head. Each chakra has a corresponding color, sound, perception, and biological function. Note that the actual spelling of chakra is cakra, but this spelling isn’t commonly used.