Getting To Bake Completely Gluten Free And Vegan Bread

Bake Completely Gluten Free And Vegan Bread

There need no particular stress to having the best of ingredients when something edible needs to be made. It is common fact that a product is only as good as the very ingredient that goes to making it and it is no different in the case of baking bread as well. When care is taken to have the best in terms of quality constituents, it would naturally follow that the bread would be good and true to form too.

The importance of the flour

It could be said that the flour is the most important part to baking bread and more so if it needs to be gluten free as much as possible. Most bread is about seventy-five percentage by weight as flour and it is mostly the flour that can be rich in gluten, something that needs to be paid sufficient attention to.
There is a certain feel to the best flours and it is the best in terms of quality of flour that gets reflected in the best bread forms possible. It must be said that keeping bread gluten free is surely going to push up the costs to high levels as gluten free flour is rather an expensive item to have.

Doing without eggs

The most important non-vegan part of bread would be the eggs used in them. It is really hard to find a substitute for eggs and with most common folks that use vegan bread; it is more a preference as to what goes in the bread instead of the eggs.
Eggs in bread are what give it the softness and rich feel and taste. It is thus a rather important aspect to baking bread that needs careful substitution. The common practice is to use a mixture of flax seeds and some common nuts like almond and walnut to make up for the loss of essential oils needed for the much sought after taste. This is one part that is left to individual taste than any preference and mostly it is through a series of trial and error that the most suited combination in terms of measure and composition is arrived at.

Using baking soda judiciously

When trying to make up for the loss of eggs in a bread recipe, it is a common temptation to be liberal in the use of yeast and baking soda. People doing so should be warned that the bread in such cases tend to be dry to the feel and mostly without life. It is more or less an insipid feel to the composition of the item.

The need for balance in cooking

That most types of cooking is more a balance of items that often interact with each other strengthening some effects while at the same time neutralizing out some other aspects. Thus it would be the right approach to handle the vegan and gluten free bread with a balance that is best achieved with experience. There is no such thing as the right way to do it and it is mostly a trial and error approach that works best.

The Choicest Of Wild Meat For Any Holiday

Wild Meat Online Shopping

Often the role of good food can never be stressed enough during any holiday trip or for that matter a good holiday sojourn. At times food can be central to a memorable holiday and instances are many when the quality of food served did make a difference to the entire experience.

Meat can be grouped into two varieties, the reds and then the whites. It is more common to find red meat in the wild than the white variety and as to which of them would be the tastier would be a matter of personal preference than anything. But it is normal that some parts of the world are more abundant in a particular type of meat yielding wild life and thus it is more a habit to prepare them for the table.

Moose: An animal found in the wild in colder climates, the meet is high in protein and needs to be given a good braze before it is made ready to eat. It best suits the smoky flavor that a fire can provide and most instances of moose meat preparations are done on an open fire. There are a number of inhabitants of the cold north that rely on the moose to provide a steady and affordable fill of meat protein during most part of the year.

Bison: Often referred to as wild buffalo, the bison meat is rather a tough one to have and the first time taster would at times complain that it is rather rubbery to bite into. Rather high on the fat content the Bison meat is best prepared on a slow flame that would melt the fat into a proper stew to be taken in all with some coarse bread. This could well be considered the traditional staple food of those inhabiting the plains of the country and is now a days a meat of choice to those visiting the region on a holiday.

Antelope: Or deer to some parts of the land, this is an animal that provides some tasty wild meat that is cherished for its tenderness more than anything else. There is a broth that uses the Antelope meat to provide a nourishing yet filling fare that at one time used to be the staple offering of the plains of the country. This is what would be typically be prepared in most hunting lodges that are to be found right across the plains and is a never to be missed offering of the land.

Snow Goose: This is a white meat that is noteworthy for its high fat content and is usually a preferred celebratory preparation during the winter months. It is considered to be a high point of a Christmas holidays to be treated to a serving of the Snow Goose preparation that is bound to make the best skeptic bite in his tongue. Being a white variety of wild meat, this is the better preferred type for those on a diet or those highly health conscious and looking out for what they get to eat.

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Red Beet and the Secrets of Health & Vitality

Red Beet Viablecultures

Red beet contains many ingredients like the high calories, potassium, sodium, vitamins, mineral, folate and other nutrients and fiber. Raw beet (or juice) can preserve the content like the betalains and the vitamins. This is stated to be good for purification of blood, removal of kidney and bladder stones, normalization of blood pressure and elimination of toxic elements from the internal organs.

Red Beet and the Muscles

  • Skeletal Muscles: – Beet ingredients provide strength and stamina to the skeletal muscles at the Myofibrils. The minerals like potassium and magnesium (beet ingredients) can interact with the sarcomere responsible for muscle contraction. Flexibility in contraction strengthens the muscles in the legs, thighs, arms and shoulders. The high calories within the beet can help burn more fat during athletic and resistance training workouts.
  • Cardiac Muscles: – Cardiac muscles are branches found within the heart walls. The high nitrate content within the beet can help strengthen the tissues and cells within the muscles. The conversion of nitrate into nitric oxide can also help strengthening of the intercalated disks. This allows efficient pumping of blood through stress free heart contractions.
  • Smooth Muscles: – The smooth muscles are located within the internal organs like the uterus, urinary bladder, eyes etc. Beet ingredients like folate can enhance the resistance to stress within these smooth muscles.

Red Beet and the Skin

  • Anti Aging: – The rich mineral ingredients of red beet can increase the collagen and elastin production to remove the aging signs. Wrinkles, lines and the sagging skin symptoms are eliminated through beet ingredients.
  • Skin Immunity: – By eliminating the toxic elements and purifying the blood supplies to the skin layers, red beet increases the WBC strength and numbers to the optimum level. This process increases skin immunity.

Similarly the red beet protects the brain (from dementia), bones (from arthritis) and many other internal organs.

Raw Sauerkraut affords shelf life

sauerkraut fermented food

Lacto-fermented vegetables are common throughout the world and are known by names such as sauerkraut and kim chi. Many Americans are familiar with the German-style sauerkraut, made with cabbages and often caraway seeds for flavoring. And many folks have heard of kim chi, which is very popular throughout Korea. Even in our neck of the woods, people can recall their grandparents fermenting cabbages in earthen crocks.

Raw Sauerkraut – an overview

Raw krauts are a highly-nutritious, pro-biotic food. They contain digestive enzymes, helpful lactic acid bacteria, and Vitamin C. The natural method for producing these vegetable ferments does not require cooking. In fact, the kraut is produced and sold raw/unpasteurized in order to maintain these nutritional benefits.


The process of lacto-fermentation is both a means of preservation and enhancement of nutrition and flavor. “Lacto” refers to lactobacillus, one of several bacteria involved in the ferment and acidification of vegetables. These bacteria are naturally occurring on the leaves and plant parts of common vegetables, such as cabbages. Perhaps the paramount benefit of such an enhanced food is the live, active enzymes that have been abundantly produced during the fermentation. These digestive enzymes supplement or substitute for enzymes in other foods lost through cooking, overheating, etc. By receiving this supplemental dose of enzymes, our digestive systems are freed of the energetic burden of producing enzymes. Our digestive systems receive a health benefit and more energy remains available for immune function and basic everyday activities. It is readily apparent, the benefit of eating raw, lacto-fermented vegetables. One experiences easier digestion and more energy.

Kraut up closeWhen eating raw sauerkraut, the portion size is modest. The saying “much doesn’t help much” is applicable here. Enzymes act as catalysts in our digestion and are needed in sufficient quantities. We will receive the enzyme benefit of raw krauts in portions as small as a couple tablespoons. And, if you are unaccustomed to eating raw sauerkraut, it may be best to eat small for starters, as the acidity/low pH and otherwise healthy, lactic acid bacteria can be unfamiliarly active and stimulating to the digestive.

The natural, safe, preservation by acidification of lacto-fermented vegetables affords a long-lasting “shelf life.” In most cases, the food would be consumed well before it would suffer any complete loss in quality. In order to maintain shelf life and product safety, serve with clean utensils. After portioning, use the utensil to push down unused veggies, so they are infused with brine, or else, form a mass in the lower part of the container. Raw krauts should keep for about a year under refrigeration.

Enjoy the unique sour flavors that develop in naturally-fermented krauts. Unlike none other, these flavors offer other options for creative meals and new experiences for the curious pallette. Treat yourself to the best in fun and nutritious eating!

Kombucha at Home

kombucha tea at home

Kombucha – an overview

The Chinese call Kombucha the ‘Immortal Health Elixir’. I am sure that this gives you somewhat of a hint as to what this is all about. It is packed full of goodness. There is a reason why it has been consumed for over 2,000 years, after all! Kombucha is a traditional, fermented tea made with a particular Symbiotic Colony of Bacteria and Yeasts (SCOBY), often referred to as a “mother,” or scientifically, as Fungus japonicus. This floating, cellulose-encased culture turns a sweetened tea (often black tea) into an energizing, refreshing, tangy drink. Kombucha contains digestive enzymes, amino acids, vitamins, and glucuronic acid. It is fermented to taste, and over time, the sweetness gives way to sour. And, depending on the extent of fermentation, residual sugars and caffeine may remain in the finished beverage.

What is Kombucha?

It is a fermented drink. It consists of black tea and sugar. The sugar comes from various natural sources. This means that Kombucha may contain honey, fruit, and cane sugar. This mix, once fermented, contains a ton of awesome stuff. This includes V vitamins, enzymes, some probiotics, and some bacteria which are there to help protect your cells from damage.

I am not going to go into everything that can be found in Kombucha because, quite frankly, it does not actually matter. What matters is that there is a wealth of benefits to Kombucha, and that is what the rest of this page will be dedicated to.

Kombucha Teakombucha tea

Some kombucha teas have added juices, flavors, or sweeteners. Vitalitea is fermented to a moderately strong taste, at which point the characteristic flavors of kombucha shine through without the need for dilution or addition.
The ingredients are organic sugars and teas, reverse osmosis water, and the kombucha culture. The tea is fermented in large glass jars for approximately six weeks. Make your own kombucha tea at home, where you can enjoy the whole experience, and drink as often as you like.

Disease Prevention

It is not going to help to prevent every single disease. It is a miracle drink, but it is not that much of a miracle. However, because it is packed to the brim with antioxidants, it can help to protect the body against some disease, particularly those which start in the gut.
In addition to this, if you are suffering from a condition that causes inflammation, then the Kombucha can help to tone down that inflammation somewhat. It is believed that this is the reason why Kombucha can help combat some forms of cancer.

Restores Balance in the Digestive System

If you wish for your body to absorb all the nutrients from the food that you are consuming, then the gut needs to be in good working condition. There are plenty of different things which can throw it out of sync. The healthy bacteria packed into Kombucha help a long way towards restoring this balance. It is not going to be the ‘only’ solution, but it will certainly help.

Can Assist With Mental Conditions

B vitamins can be found in Kombucha. These B vitamins, particularly B12, are known for increasing mental wellbeing. In fact, there is some evidence that Kombucha can help when it comes to dealing with depression and related conditions.

Prevents Lung Disease

Some studies have looked at the inhalation of Kombucha in a way to combat lung disease. However, you should be able to get the same benefits from drinking it. Kombucha is known to help prevent conditions such as silicosis. The studies are still in their earliest possible stages, but the evidence that we have thus far is quite promising.

Prevents Infections

The good bacteria found in Kombucha is known for being able to fight off bad bacteria, much in the same way as an antibiotic. So, if you have an infection, then you may find that it is especially beneficial to consume Kombucha regularly. It is known to help fight E. coli, staph, salmonella, and other types of food poisoning.

Best Types of Fish for Grilling

fish grilling

Grilling of fish can enhance its aroma, flavor and taste in incredible ways. You might choose the gas stovetop, oven or the charcoal grill depending on your choice. However, I recommend the charcoal grill for preserving the vital fluids within the fish and extracting the unique flavors from its core. Adding moderately dry wooden chips to the charcoal can slow down the grilling and avoid burning of fish.

Blue Salmon Fish for Grilling

There are about 40+ aromatic flavors within fresh salmon which get extracted during grilling. Some of the most commonly observed features that give salmon its distinct flavor and taste are the buttery skin layers, content and the combination of the aromatic flavors. Wild salmon is the best among the various species due to their unique protein and mineral content. Grilling the salmon with the skin can protect the inner layers from burning out. However, you can opt for skinless fillets with lemon juice, pepper and salt seasoning. You have to grill the fish on low to medium heat. Preheating the grill and brushing with olive oil can help increase the taste.

Mackerel Tuna Fish for Grilling

Mackerel tuna contains 53% protein which makes it highly tasty and aromatic after grilling. With 42% fat and 5% carbohydrates the crispiness of the grilled fish increases significantly. You can also opt for Yellow fin or Blue fin tuna if you are unable to find the mackerel species. Blue fin tuna has 69% protein and 31% fat. The yellow fin tuna contains 92% protein and only 8% fat. You can get the best grilling effects by keeping the charcoal on one end of the stove while grilling the fish on the other end.

Pearl Spot Cichlid for Grilling

The Pearl spot cichlid (also called green chromide) gives to the best taste when it is grilled on the charcoal by wrapping it in a piece of banana leaf or aluminum foil. This fish contains 17% fat, high percentage of proteins and omega-3 fatty acids. You can season the fish with the paste of peppercorn, cumin seeds, garlic, turmeric powder, red chilies, cinnamon and salt. Wrap the seasoned fish in small banana leaves and place on the grill at the direct end with low to moderate heat (140 degrees Fahrenheit). You need to rotate the sides after every 4 minutes until the fish turns flaky.

Tilapia Fish for Grilling

Tilapia fish contains 81% protein and 19% fat. The other nutritional elements are niacin, vitamin B12 and selenium. You need to season the fish with the paste made from pepper powder, garlic, ginger, olive oil, sea salt, lemon juice and soy sauce. Wrap the seasoned fish in aluminum foil and grill on moderate heat for 4 to 5 minutes on each side.

River Eel Fish for Grilling

The river eel fish contains high ingredients of fatty acids, amino acids, protein and minerals. With more than 90% of calories, the fish roasts well and becomes crispy on grilling. You can season the fish with the paste made form mint leaves, garlic, green chilies, coriander powder, olive oil and peppercorn. Wrap in the aluminum sheet and grill over moderate heat for 4 to 5 minutes on each side.