Soyapower Plus Soy Milk Maker Freshen My Day

When I made a decision to combine more soy products directly into my eating plan, I quickly mkjjhgu,lhjdiscovered myself becoming overwhelmed by the lack of products offered on the market place. It seemed that the only products I really wanted were the most pricey brands, making it harder for me to justify my soy products every single month. That is exactly why I was so delighted as soon as I discovered Soyapower plus Soy Milk Maker, a magic little machine that transforms soy beans into milk without any effort in any respect. In just minutes I managed to make soy milk that is fresh, all organic and healthy to boot.


Turn Soya Beans and Almonds with Soyapower

If you were similar to me, you were worn out of paying too much for soy milk. Nonetheless, whenever you have chose to give up normal milk, you simply can not turn back to the old stuff. That’s why I ended up being so impressed to not only uncover Soyapower, but to find out that it truly is quick and

Soyognese – Soy Bolognese


  • 1 Tbsp olive oil30 gms onions diced

    20 gms carrots diced

    30 gms celery diced

    30 gms leeks diced

    1/2 stalk spring onions diced

    1/2  pepper yellow bell peppers

    1/2 a pepper red bell peppers

    2 cloves garlic sliced

    1 bay leaf

    2-3 tbsp red wine

    1 tsp red chilli flakes

    2 Tbsp tomato puree

    60 gms soy granules

    Salt and pepper – to taste

    Few sprigs parsley


In a heavy bottomed pan, heat up some chilli flavored olive oil.

Sweat the onions, carrots, leeks, celery, spring onions, yellow and red bell peppers along with the garlic and the bay leaf for 5 minutes.

Soak the soy granules along with the wild mushrooms in hot water till they rehydrate and get soft.

Strain but keep the mushroom stock.

Add the mushrooms, soy granules and saute well for 5 minutes.

Deglaze with red wine n reduce for 6 minutes.

Spoon the tomato puree n tomato concasse along with the thyme, sage
and rosemary.

Season to taste and simmer the ragout for 30 minute.

Serve with any kind of pasta or egg noodles.

Key Ingredients: salt, tomato, red chillies, bay leaf, red wine, parsley, tomato puree, bell pepper, cloves, spring onions, carrots, olive oil, leek, celery

Mediterranean beef pasta

This take on a classic Mediterranean dish is economical, tasty, a good source of fhxkyfhkmfprotein and packed full of vegetables to help you get your 5 A DAY.

  • Serves: 2
  • Time: 30 minutes


  • 225g lean beef, cut into strips
  • 200g pasta shapes
  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 1 courgette, chopped
  • 100g mushrooms, sliced
  • 225g can of chopped tomatoes
  • 1 tbsp tomato ketchup
  • dried mixed herbs

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. In a saucepan or wok, fry the meat and garlic for four to five minutes until browned. You should not need to use any oil.

2. Add the pepper, courgette and mushrooms and stir-fry for two minutes. Stir in chopped tomatoes, ketchup and herbs, and season to taste. Bring to the boil and simmer for five minutes.

3. Cook the pasta according to the instructions on the packet. Drain it and stir into the sauce.

Allergy advice

  • this recipe contains wheat (gluten)
  • tomato ketchup contains wheat (gluten) in the vinegar and may sometimes contain celery
  • ready-made sauces can contain a variety of allergens, so always check the label
  • some pasta contains egg

Food safety tips

  • always wash your hands, work surfaces, utensils and chopping boards before you start preparing food and after handling raw meat
  • keep raw

Tips for Cooking Meat

Q. I see game meats at my grocery store, but I’m not sure how to prepare them. Can you describe the different kinds of game meats that are available, and how to cook them?

A. Game meats are becoming more common not only on restaurant menus, but for home cooks, as well. Don’t be scared away by these unusual meats — most are very flavorful and easy to prepare. While some may appear on your supermarket’s meat counter, you may need to special order others from your butcher.

Buffalo, also referred to as bison, is similar in taste to beef. It is high in protein and very low in cholesterol. It also has about half the fat and calories of beef. Buffalo should be cooked slowly at a low temperature and should be served rare to medium-rare.

Ostrich is a tender, lean red meat with a somewhat delicate flavor, and it is extremely low in fat and cholesterol. Quick grilling and sautéing are the best cooking methods.

With virtually no fat and lots of protein, farm-raised rabbit has a sweet flavor and is an excellent alternative to chicken. Cook rabbit as you would chicken — grill, sauté, roast or braise.

Venison is low in

Soy Lecithin

In 1846 the first discovery about so lecithin was made. The scientists who discovered it found that it was one of the most useful food products that they have come across in a very long time. Lecithin is drawn in large scales from natural sources and one of the common sources of lecithin is soy.


Lecithin is essential to the body. It is an essential ingredient in cell membranes. It develops the brain cells and improves cardiovascular activities to name a few. In its natural form, lecithin is present in egg yolks, soybeans, grains, wheat germ, liver, cauliflower, fish, legumes, yeast, and peanuts to name a few. On an average no human needs additional lecithin to supplement natural intake but lecithin has other applications and the most common of them all is as emulsifier.

Lecithin drawn from soy products is added with other chemicals to make it lighter before adding it to products. And speaking of its application in products it is not just limited to cake mixes and cocoa or butter, its everywhere; you can almost read its presence on food labels on a whole range of pre-packaged products at the mall.

Lose 10 Pounds In A Week With A Cabbage Soup Recipe

Can you really lose 10 pounds in a week without starving yourself and for free too? I’ve done it using the plan I’ll describe in this article and you can too. This is a proven plan that’s simple, sensible, easy to do and cheap. Warning… This is a fad diet. That does not necessarily mean it has no place in a weight loss plan. Here’s what you have to do and why you might want to give it a try.

You could find that eating this way is a fairly simple way to get some fast results. Now remember that fast weight loss is not sustainable. Please combine any fast weight loss plan with a long-term lifestyle change so you can keep the weight off. But it’s a plus to drop some weight fast to see some fast progress. What you do is eat just certain foods every day for the seven days. Every day includes only certain foods and just those choices. All the foods are common foods. There is nothing special to buy and no exotic ingredients are required.

This is an easy plan since you know each day exactly what you can eat, and remember it only lasts for

A Great Thanksgiving Appetizer Recipe by Burning Peppers? How?

A great Thanksgiving appetizer recipe can be the start of any reason to celebrate. Whether a holiday dinner, birthday, or weekend party, offering attractive and delicious yet simple appetizers can get any gathering off to a great start.

Appetizers, or “hors d Oeuvres” are small bites of food to stimulate the eye and palate. “Hors d’ Oeuvres” in French means “outside the meal”. These appetizers were originally prepared by the wait staff in early banquets, using the leftovers and scraps from the meal to be served. While the chefs were working, the waiters were offering tastes “outside the meal”.

One of my favorite small bites outside the meal can also be a simple Thanksgiving appetizer recipe. These Roasted Red Pepper Pinwheels involve making a soft cheese filling to line a roasted, skinned and filleted bell pepper.

Roasting red, yellow and orange bell peppers is a simple procedure, but it’s necessary that you use direct, conductive heat. In other words, you need a flame. A gas burner atop your stove is preferred, but a barbeque grill or even electric broiler will work. An oven supplies indirect, convective heat and won’t accomplish the charred skin we desire.

To make this Thanksgiving appetizer recipe a success, the

Does Your Holiday Stuffing Recipe Have The Right Stuff?

I don’t think I’ve ever used a holiday stuffing recipe. That’s not to say I’ve never made a dressing for turkey, I’ve had to make it for 15,000 people! Imagine trying to follow a recipe for 15,000 people. Would it say “15,000 pinches of salt”?

I’ve been urging people to ” cook like a chef at home ” for years now. This is a perfect example what I mean. Cooking for 15,000 people would not allow me to go back and forth to a recipe book, examining each written line. Cooking like a chef means using basic methods, eye and taste to create outstanding results without a recipe.

There are 4 elements to any holiday stuffing recipe. Whether making a truckload or bowlful of stuffing for turkey, the method is exactly the same.

First, choose your “dry element”. This is usually white bread that has been dried until it’s rock-hard. However, you can choose to use cornbread, cracker meal, whole wheat or artisan breads, oyster crackers, saltines, or anything else that will absorb the flavors and liquids to come.

The second element is some type of rendered fat for saute. I prefer the flavor of butter, but bacon fat, giblets, oysters, or sausage work

Most Popular Barbecue Sauces

Barbecue. It’s a true American tradition. People call it barbecue, barbeque, BBQ, Bar-B-Q, Bar-B-Cue and any other number of variations. We won’t even get into the ever-raging controversy over what constitutes genuine barbecue. Is it pork only? Beef? What about chicken? How long must you cook it? Do you cook in a pit or over a grill? The details and meaning of barbeque differ tremendously from region to region.

There is one thing on which we can all agree, though. One of the secrets to lip-smacking, finger-licking barbecue is the sauce. Whether you buy it at the store or make your own, barbecue sauce comes in hundreds of varieties. Different regions of the United States prefer different types of barbecue sauce. But just about every single sauce has a base of either tomato, mustard or vinegar. We’ll discuss the five most popular varieties on the next few pages.

Barbecue. It’s a true American tradition. People call it barbecue, barbeque, BBQ, Bar-B-Q, Bar-B-Cue and any other number of variations. We won’t even get into the ever-raging controversy over what constitutes genuine barbecue. Is it pork only? Beef? What about chicken? How long must you cook it? Do you

Homemade Potato Soup

Potato soup is hearty, stick-to-your-ribs comfort food at its finest. Paired with a simple salad and some crusty bread, it’s a filling and delicious meal that will keep you feeling satisfied for hours.

One of the keys to sublime potato soup is starting with the right ingredients. While any potato can be used in soup, waxy varieties like Yukons or red potatoes are the best choice because they hold their shape well and won’t fall apart while cooking, which starchy varieties like Russets often do.

Many potato soup recipes are very rich, with lots of butter and whole milk, cream, or half-and-half. These ingredients add great flavor and body but unfortunately they boost the calorie count as well. If you’re watching your weight, try substituting low-fat evaporated milk for whole milk or cream, or substitute low-fat broth for half of the milk or cream. You’ll reduce the calories without giving up any of the flavor or creamy texture.

Add-Ins For Color, Flavor, and Flair
Potato soup purists will agree that the classic creamy white soup is a thing of beauty on its own, but some simple additions can deliver extra nutrients and eye-appeal. One of the best things about potato soup is its

Hearty vegetable soup

Packed with tomatoes, celery, carrots and beans, this soup offers a great way to include more vegetables in your diet and hit your 5 A DAY. It’s ideal for vegetarians too. 

  • Serves: 6
  • Time: 45 minutes


  • ½ tbsp vegetable oil
  • 1 medium onion, sliced
  • 2 small carrots, sliced
  • 3 celery sticks, sliced
  • 1 tin chopped tomatoes
  • 80g green beans
  • 1½ tbsp tomato purée
  • 1 leek, sliced
  • 80g frozen peas
  • 50g dried pasta
  • 1 litre boiling water
  • pepper to taste
  • 1½ tsp dried herbs

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. Heat the oil in a large pan, add the onions, carrots, leeks and celery, and fry until sizzling. Lower the heat, cover and cook gently for five minutes, stirring if needed.

2. Add the tin of tomatoes, water, tomato purée, green beans and frozen peas. Raise the heat to maximum. Bring to the boil and add the pasta, herbs and pepper.

3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.

Allergy advice

This recipe contains celery and wheat (gluten). The pasta may contain egg.

Food safety tips

  • always wash your hands, work surfaces, utensils and chopping boards before you start preparing food
  • if you are not going to eat all of the dish, the leftovers should be

How to prepare and cook food safely

Studies show that the kitchen contains the most germs in the home.

One found that the kitchen sink contains 100,000 times more germs than the bathroom.

Germs such as E. coli, campylobacter and salmonella enter the kitchen on our hands, raw food and through our pets. They can rapidly spread if we’re not careful.

If food isn’t cooked, stored and handled correctly, people can become ill with food poisoning, colds, flu and other conditions.

Washing hands

Our hands are one of the main ways germs are spread, so it’s important to wash them thoroughly with soap and warm water before cooking, after touching the bin, going to the toilet, and before and after touching raw food.

Raw meat, including poultry, can contain harmful bacteria that can spread easily to anything it touches. This includes other food, worktops, tables, chopping boards, and knives.

“Lots of people think they should wash raw chicken, but there’s no need,” says food hygiene expert Adam Hardgrave. “Any germs on it will be killed if you cook it thoroughly. In fact, if you do wash chicken, you could splash germs on to the sink, worktop, dishes or anything else nearby.”

Some people believe freezing chickern kills germs such as Campylobacter. The freezing process does reduce Campylobacter levels,

Bean Soup Cooking Tips

Bean soup is an excellent source of protein, and is also a very healthy recipe that you might want to try. This is a delicious dish that you can serve to anyone, especially for vegetarians who need to increase their protein intake. When preparing bean soup, here are some cooking tips that you should keep in mind.

Choose carefully the kind of beans that you are going to cook.As you already know, there are different kinds of beans that you can choose from when you want to make bean soup. Black beans are popular for Latin American, Cajule and Creole cuisine and are also excellent for soups. Asian recipes usually use the red beans. If you want, you can try the different red bean soup recipes of Koreans, Chinese, Japanese and Vietnamese. They all use red beans but there is a difference in the seasonings and the consistency of the soup. There are a lot more kinds of beans like shell beans, white beans, chickpeas and several others. There are also mixed beans that are sold in packs and you could also try them out if you are in the mood to be creative.

Soak the beans before cooking. Dry beans should

Easy Italian chicken

This quick and healthy version of an Italian favourite is a good source of protein and carbs that’s also low in salt and fat.

  • Serves: 2
  • Time: 50 minutes


  • ½ tbsp of olive oil
  • 1 onion, chopped
  • 2 skinless chicken breasts
  • 10 mushrooms, sliced
  • 2 x 400g cans of chopped tomatoes
  • 2 tsp dried Italian herbs
  • 2 tsp Worcestershire sauce
  • freshly ground black pepper
  • 210g dry pasta
  • fresh basil to garnish

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. Preheat the oven to 180ºC or gas mark 4.

2. Gently fry the onions in a little olive oil for about five minutes.

3. Then put the mushrooms and all other ingredients (apart from the pasta) into an ovenproof dish, mix thoroughly and bake in the oven for 40 minutes, or until the chicken is cooked through.

4. Meanwhile, cook the pasta according to the packet instructions.

5. Serve the chicken with the pasta and garnish with fresh basil.

Allergy advice

  • This recipe contains wheat (gluten).
  • Worcestershire sauce may contain barley (gluten) and fish.
  • Some pasta contains egg, so always check the label.

Food safety tips

  • always wash your hands, work surfaces, utensils and chopping boards before you start preparing food and after handling raw meat, including poultry
  • use separate chopping boards, knives and plates for preparing raw meat
  • keep raw meat away from ready-to-eat foods

Citrus chicken

A zesty protein-rich dish, not to be confused with our lemon chicken recipe. Try serving this with brown rice and some green beans.

  • Serves: 2
  • Time: 45 minutes


  • 1 tsp sunflower oil
  • ½ onion, finely chopped
  • 1 chicken breast
  • 1 dessert spoon plain flour
  • ½ red pepper, sliced
  • juice of 1 orange, or 75ml orange juice plus 25ml water
  • 1 carrot, peeled and sliced
  • 1-2 medium potatoes, cubed
  • chopped parsley (optional)
  • black pepper, freshly ground
  • 130g brown rice, raw

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. Heat the oil in a pan and brown the onions over a low heat for two to three minutes.

2. Cut the chicken breast into large pieces and coat each piece in the flour. Then add the chicken to the pan and brown for two minutes, stirring all the time to make sure it doesn’t stick.

3. Once the chicken is cooked, add the other ingredients. Then bring it to the boil, turn the heat down and simmer over a low heat for about 20 minutes, until the vegetables are soft and the chicken is thoroughly cooked.

4. While the chicken is cooking, cook rice according to packet instructions.

Allergy advice

This recipe contains wheat (gluten).

Food safety tips

  • always wash your hands, work surfaces, utensils and chopping boards before you start

Fish pie

You can use any kind of white fish, such as cod or haddock, or even salmon to make this tasty and filling fish pie. Salmon is a good source of vitamins A and D.

  • Serves: 4
  • Time: 60 minutes


  • 700g potatoes, peeled and diced
  • 4 fillets of haddock (or any kind of white fish or salmon)
  • 425ml 1% fat milk
  • 25g low-fat spread
  • 25g flour
  • 25g reduced-fat strong hard cheese
  • 320g broccoli (to serve)

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. Preheat the oven to 200ºC or gas mark 6.

2. Start by preparing the potatoes. Boil them for about 10 to 15 minutes until they’re soft, then drain them and mash with a little milk.

3. To make the sauce, mix the milk, low-fat spread and flour in a small pan and warm over a medium heat. Stir continuously until the sauce starts to bubble and thicken.

4. Pour the sauce over chunks of fish in an ovenproof dish, then top with mashed potato and sprinkle the cheese over the top.

5. Bake in the centre of the oven for 30 minutes, until the top is golden brown. Serve with broccoli.

Other options

Alternatively, use any kind of white fish or salmon. Try peas or green beans instead of broccoli.

These figures

Tomato pasta sauce

Tasty and rich, this easy-to-make tomato sauce is great with pasta and can be made in advance and reheated. It’s low in salt and fat, and is perfect for vegetarians too.

  • Serves: 2
  • Time: 35 minutes


  • 1 tsp oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tin of chopped tomatoes
  • 2 tbsp tomato purée
  • a pinch of mixed dried herbs
  • pepper to taste
  • 210g uncooked pasta

The reference intake of an average adult is 8400kJ/2000kcal a day.


1. Heat the oil in a saucepan or frying pan. Cook the onion on a medium heat until it’s soft.

2. Add the garlic and cook for another minute. Make sure the pan is not too hot when you add the garlic, as it burns easily. Burnt garlic will make the sauce taste bitter.

3. Add the tin of chopped tomatoes, tomato purée and mixed herbs.

4. Simmer gently for 15 minutes until the sauce is thick and rich.

5. Add pepper to taste.

6. Cook the pasta according to packet instructions and serve topped with fresh herbs.

Other options

Add a tin of tuna or some sliced vegetables to the sauce at step three. Try mushrooms, peppers or courgettes.

Use the sauce as a pizza topping. Just sprinkle with grated cheese and your favourite vegetables.

Pour the sauce over fish fillets and bake in

Prawn & tofu spring stir-fry

Serves 4

Preparation 15 minutes/cooking 10 minutes


2 tablespoons vegetable oil
12 green prawns, peeled, deveined, tails left intact
1 bunch Chinese broccoli, cut into 5cm lengths, or 3 bok choy
4 asparagus spears, trimmed, cut into 5cm lengths
2cm ginger, peeled, finely grated
2 cloves garlic, finely chopped
1 teaspoon ground white pepper
½ teaspoon freshly ground black pepper
1 teaspoon white sugar
¼ cup oyster sauce
300g medium tofu, drained on paper towels, cubed 3cm
steamed brown rice and thinly sliced
red chilli to serve


Heat half the oil in a wok or large frying pan over high heat. Season the prawns with salt, then stir-fry for 3 minutes until lightly golden. Remove and set aside.

Heat the remaining oil in the wok. Stir-fry the broccoli and asparagus for 1-2 minutes (if using bok choy, stir-fry for two minutes before adding the asparagus), then add the ginger and garlic and stir-fry for a further minute.

Add the white and black pepper, sugar and oyster sauce and mix to combine, then carefully add the tofu and prawns and cook for 2 minutes or until warmed through, taking care not to break up the tofu too much. Serve on brown rice, sprinkled with chilli.

Traditional freeze-dried powdered tofu gains spotlight as healthy food

Amid the rising awareness of health, foods with anti-aging effects and other health-promoting benefits are being touted worldwide.

Nagano Prefecture’s traditional “kona-dofu” (freeze-dried tofu ground into powder) has attracted a lot of attention because it is highly nutritious and easy to use for cooking.

Kona-dofu is a preservative food prepared for the winter season. To make kona-dofu, a square of tofu is cut into five to six thin slices. The slices are frozen overnight before they are tied together with a straw string in a similar manner to make prayer beads and hung under eaves for seven to 10 days. It is said that the repeated process of freezing and thawing the tofu in a natural manner makes it taste good.

Because kona-dofu is a dehydrated food, it can be preserved for a long period. Made from 100 percent soy beans, the food is rich in high-quality plant protein and fat.

Founded in 1950 in Iida, Nagano Prefecture, Asahimatsu Foods Co. is Japan’s largest manufacturer of freeze-dried tofu. To meet the growing demand, the company introduced the Happy Soy Life series of kona-dofu products for many purposes, including a coarsely ground type appropriate as a filler for patties and a finely ground type, which

What are the health benefits of tofu?

Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an important source of protein especially for vegans, vegetarians and those looking to move toward a more plant-based diet.

To make tofu, soymilk is first coagulated which leads to the separation of the curds from the whey. The resulting curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.

Nutritional breakdown of tofu

A half-cup serving of tofu contains 94 calories, 2 grams of carbohydrate, 5 grams of fat, and 10 grams of protein.

Tofu provides 44% of daily calcium needs, 9% of magnesium, and 40% of iron and also contains small amounts of vitamin K, thiamin, riboflavin, niacin, vitamin B-6, folate, choline, phosphorus, manganese and selenium.

Soy is the prime component of tofu and is a complete source of dietary protein, providing all of the essential amino acids needed in the diet. Soybeans are also high in healthy polyunsaturated fats, especially omega-3 alpha-linolenic acid.

The isoflavones (a type of compound called phytoestrogens) in soy foods have been linked to a decreased risk for osteoporosis, while the calcium andmagnesium in soy may help to lessen PMS symptoms, regulate blood sugar and prevent migraine headaches.

Possible health