Season's New Crops

I still can remember one summer while we’re having a reunion and a family day at the beach which was attended by my in-laws and friends. According to one of the attendees, “As a newcomer to this event, I wasn’t sure what to expect and like most of everybody here didn’t realize how much hard work went into the preparations to ensure that people just turned up and enjoyed themselves which they apparently did. Although people had waited long time at the food queue but what a beautiful and amazing venue, in deed, it was. How about you guys there, if you’re planning to have a big meal one day, then cut back on your food intake particularly fats, sugar and sodium before and after.

On the other hand, may be it's time to set aside those hearty winter stews full of big rutabagas, parsnips, and turnips that simmer slowly on the back of the stove, or roast at low temperatures in the oven. Spring's vegetables are so sweet and tender they are meant to be eaten raw, blanched, or barely cooked. Carrots are given a delicate glaze, shelling peas are briefly cooked with lettuce, and asparagus appears with aioli and in scrambled eggs, always just barely cooked. Even if you don't have a garden, you can always find the season's new crops and cheap recipes at your most convenient stores. Just look carefully and choose the freshest you can find, and savor the season.

In a nutshell if possible, limit your red meat intake to about 3 ounces a week roughly the size of a deck of playing cards. Add fiber, as the body digests protein and fiber slowly, making you feel full longer. Try mixing high-fiber cereals into other types of cereal, salads, stir-fry, muffins, pancakes and yogurt. You can also grind up the cereal and mix it with bread crumbs to cook chicken and fish. Towards this approach, why not visit the above mentioned now, so you can have more first-hand information’s about the things being brought up here?