22 SURPRISING USES OF SALT

Health experts sometimes call it white poison, or white killer and you know that eating too much salt is unhealthy for you… But is it? Salt has all kinds of uses around the house! From the beauty routine to cleaning, salt can really come in help.

Soothe puffy eyes

Soak a cloth in one cup warm water that has a half teaspoon of salt dissolved in it to make a compress for tired eyes.

Exfoliate

After a shower or bath, use plain old salt to slough off dead skin from your dry areas like your knees, elbows, feed or.

Homemade facial

Mix one part salt with one part olive oil and massage into your face and neck. Wash off with water and soap and admire your glowing skin.

Salt Scrub

Combination of a coarse salt with a little bit of olive oil will do your favorite essential oils for a decadent salt scrub.

TOMATO-PEPPER SOUP AND GINGERED AGIDI

In my quest to get something new that will wet your appetite  I bumped into something special, unusual and very nutritional at the IQ FOODPLATTER.com. So I decided to bring it here for my wonderful readers. Try it and thank me later.                               

Recipe ( serves4)
2 large slices Tilapia fish( sliced in halves)
4 pieces  ground Tomatoes
4 pieces  groundScotch bonnet Pepper (increase quantity as desired)
1 small sized Onion( 1/2 ground,1/2chopped)
Few leaves of Basil (Curry leaves can be used as alternative)
1/2 tablet crayfish seasoning
2cups water
Salt to taste
1tsp Ginger powder

Method
1, Season fish with salt , a little ginger powder and some crayfish seasoning
2, Blend tomatoes, pepper and onion and bring to boil with 1cup of water
3,Add the chopped onion, seasoning and salt to taste.
4, Taste the soup to ensure the acidic taste of tomato disappears
5, Add the remaining water and  bring to boil again.
6, Lower the heat and add the fish and cook for 10 minutes. You get will have that soft texture of fresh fish if fish is cooked slowly .
7, To get sauce well infused into the fish, just shake the pot. Stirring will break up the fish.
8, Taste for salt , garnish with Basil and serve hot  with your Agidi or a few cubes of boiled yam

BOILED PLANTAIN WITH BEANS POTTAGE

BOILED PLANTAIN WITH BEANS POTAGE

INGREDIENTS                     QUANTITIES

Beans                                  4cups

Semi-ripe plantain             4fingers

Onions (chopped)              3 cooking spoons

Fresh pepper (chopped)    4pieces

Tatashe (chopped)              2pieces

Crayfish (ground)               2tbsp

Water                                   1.5 litres

Salt                                       to taste

Seasoning.

METHOD OF PREPARATION

·      Pick beans free from stone, shaft and dirt, wash and cook in a clean pot with water for 50mins or until soft

·      In another clean pan, fry the onions, pepper, and ground crayfish in hot palm oil for 5mins

·      Now pour into the beans pot, add seasoning and salt to taste, stir properly until well mixed. Cover and simmer for ten minutes

·      Serve with boiled semi-ripe plantain and tossed spinach on the side.

VEGETABLE FRIED RICE

We have heard and must have prepared fried rice several times before now, but there are different ways of preparing fried rice. Today I bring you another type of fried rice and a healthy one at that because it has to do with vegetables. So give your self a different taste today. Have a nice Sunday!

Ingredients

• 1.5 cup of rice 
• 1 medium size carrot, finely chopped or shredded
• 1 small capsicum, finely chopped
• ½ cup finely chopped or shredded cabbage
• ½ tsp finely chopped ginger
• ½ tbsp chopped celery
• 8-10 french beans, thinly sliced or finely chopped
• Lettus, sliced or finely chopped
• seasonings
• sweet corn
• spring onions

• 4 to 5 cups water for cooking the rice
• salt and black pepper as required

Preparation

APPLE - CARROT DRINK

Apples with skin gives us fibre and vitamin c and carrots is a good source of vitamin A. . This drink is great to be had in the morning as it is very refreshing and healthy. . . Make this as close as possible to serving time. .  It is one of the most anti cancer drink, also good for your skin and hair. Why not try it very easy.

INGREDIENTS:

- 4 large Carrot

- 2 sweet Apples 

PREPARATION

- Wash and peel Carrot (peeling is optional)

- Core Apples

- Place  Carrot and Apple in a juicer

- Pour into glass and drink.

Enjoy!

WHAT TO EAT FOR BREAKFAST IF YOU WANT TO LOSE WEIGHT

Eating breakfast is very important, because it gives you the energy and nutrients you need to kick start your day. If you set off for work or school on an empty stomach, you will feel extra hungry around lunch time, and you may not be able to control yourself to make the right food choices. You may be skipping breakfast because you are trying to lose weight, but there are many healthy and delicious breakfast choices that can help you achieve better weight loss results.

Importance of Eating Healthy Breakfast

Eating breakfast is actually an effective way to lose weight, because it gets your metabolism going and makes your body burn calories instead of storing them. It also regulates hunger, so that you will not be overcome by the urge to consume unhealthy food. According to research, people who eat breakfast regularly will be able to maintain a healthy weight more effectively than those who skip breakfast. Also, eatingbreakfast will make your mind more alert and focused throughout the day. It will also enhance your mood.

MOIN MOIN ( BEAN PUDDING)- HOW TO PREPARE.

Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onionsand fresh ground peppers (usually a combination of bell peppers and chili or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.

Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up moin moin. Here is the recipe and method of preparation.


Ingredients

TOP 10 VEGETABLES, THEIR NUTRITIONAL IMPORTANCE AND WHY YOU NEED THEM IN YOUR DAILY DIET

A diet rich in vegetables contains beneficial antioxidants that help reduce your risk of cancer, stroke, and heart disease. These antioxidants are just some of the nutritional benefits of eating vegetables.

Vegetables contain vitamins, such as folate and B6, and carotinoids — such as lycopene in tomatoes, beta carotene in mangos and carrots, lutein in spinach and collard greens, and zeaxanthin in greens and corn.

1st) - Green Leafy Vegetables -

Leafy green vegetables are ideal for weight management as they are typically low in calories. They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene. Because of their high magnesium content and low glycemic index, green leafy vegetables are also valuable for persons with type-2 diabetes. An increase of 1 serving/day of green leafy vegetables was associated with a 9 percent lower risk of diabetes. The high level of vitamin K in greens makes them important for the production of osteocalcin, a protein essential for bone health.

Green leafy vegetables such as kale, chard, collard greens, spinach, parsley and dark green and red leaf lettuce are high in carotenoids and best eaten raw in salads, on healthy sandwiches, lightly steamed or in nutritious soups.

CROCKPOT BEEF AND BROCCOLI

Tomorrow is Sunday abi? Oya try something new...

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

STRAWBERRY AND RASPBERRY OAT BARS

INGREDIENTS
* 225g (80z) self-rising flour

* Pinch of salt

* 175g (6oz) sunflower magrgarine, plus extra greasing

* 50g rolled oats

* 175g (6oz) caster sugar

* 150g (5oz) fresh raspberries, halved if large

* 150g (5oz) fresh strawberries, stalks removed and halved/quartered depending on their sizes