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Last modified: 01/11/2008
Our days begin and end with food. We have been provided with a bounty of colors, tastes and textures to enjoy with every meal. It should be our goal to at least try as many combinations of these available to us. In our society it is easy to get stuck in a rut and be picky, but wouldn't it be grand to travel the world without leaving the dinner table. A variety in our diet can promote better digestion, mental clarity, weight management and overall better health. Think about it this way, when we are stuck in a rut we get tired of whatever it is we are doing, we feel "sick" at having to do it again - why should we subject our gut to the same punishment. Granted, every person's constitution allows him/her to tolerate only certain degrees of heat or amounts of fiber or meat at any given time, but why not take our tummies and our taste buds to the limit and change up the same old, same old. Contributed Food, Cooking & Recipe Articles
For more articles, recipes, tips and tricks, please, visit our forum. 1/11/2008 Personally, I like spicy things. I like heat in my chocolate, on my popcorn, chicken, fish, beef, pork, rice, corn chips. New tastes though don't have to include heat. Try spices you've never tried before. Look for fennel, rosemary, lavender, garam masala, among others and use them in your cooking. Living in Northwest Ohio I've noticed that there aren't a lot of people willing to experiment with their cooking. When I find someone that likes to try new things and add new spices to their meals we become fast friends. My mother, being from Mexico, was able to share with me many traditional Mexican recipes. Growing up we made tamales, mole, mole de olla, picadillo, sopa de tortilla, all kinds of salsas and sauces that would make anyone's mouth water. How about using chocolate in a savory dish with chicken? You've never heard of that in American cuisine. One great way to top off a meal is with a great drink. I don't necessarily mean alcoholic either. Don't get me wrong, even I like the occassional glass of wine, beer with my bratwurst or mixed drink. Everything (as long as it's not illegal or morally reprehensible) in moderation can be enjoyable. Flavored lemonades and teas, mixed juices, spicy concoctions and many others can complement and tie off a meal just perfectly. Oh, and who can argue with a cool glass of sparkling clear water? As Americans we seem to be addicted to sugar (like me) so we can't ignore dessert. Like I said before about alcohol - moderation is the key. First of all, take your time eating. Let your body register what it is consuming and give your stomach time to return a satisfied signal to your senses before you overindulge. Secondly, don't go for the super-mega-huge 3 scoop ice cream sundae, but opt for something a bit more "human" sized. For instance, share a piece of pie or cake or a scoop of ice cream with someone (or if you are alone get something you can save for later - and no, not the whole tub of ice cream). One dessert I really enjoyed that was the perfect size was a piece of baklava at a Lebanese restaurant. It was so rich and sweet that it sent the perfect "I'm done" signal to my brain.
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