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#1 vladzo

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Posted 05 February 2014 - 09:57 PM

hey everyone :::::::::::::::

 

here is a good video about cous cous ;

 

 

and i find that it can be combined with one of my favorite marching bands.

 

 

that was texas cous cous a marching band from paris which often plays in new york.

 

vlad


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#2 zhurnalist

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Posted 10 February 2014 - 08:12 AM

Thanks for that Vladzo

 

Well that is the best way to cook couscous, but on can also pour it fry into a bowl and add hot water, just enough to cover it, and stir, season and leave to absorb the water.

I like making a tabouleh to accompany meat, fish or even vegetarian dishes, adding a finely chopped chilli (or three), a diced tomato, some chopped mint, coriander or whatever else. The French video adds chick peas, which are also a nice comforting ingredient to add.

 

:owl:

:clap:


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#3 vladzo

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Posted 11 February 2014 - 08:12 PM

hey zhurnalist ::::::::::::::

 

i find that making white rice, couscous, piaf, mamaliga, corn bread, or any such extra very good food, leaves too many containers to wash. that may be one reason why i work in restaurants.

 

so; at home, i eat the best bread i can find for a cheap price, or i go hungry.

 

recently i discovered that bread with a little margarine and some grape jelly is extra great with fresh cut garlic and coffee.

 

but how do you like that band. they are better than they seem, because they are having so much fun.

 

vlad


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#4 vladzo

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Posted 10 April 2014 - 10:09 PM

hey everyone ::::::::::::::

 

we do have more than couscous ;;

 

we have

 

CHLOROPHYLL

 


The molecule on the left is a chemical formula of heme, oxygen carrying portion of Hemoglobin, which is an important part of human blood. The molecule on the right belongs to chlorophyll. These two molecules are very close in their structure, and the main difference is that that heme contains iron in the middle, and chlorophyll has magnesium. Obviously, green plants are vitally important for the human nutrition.

According to the USDA, 80% of Americans are magnesium deficient, and magnesium deficiency is a major contributor to our epidemic of chronic and degenerative diseases, including heart disease, osteoporosis, depression, and various autoimmune disorders. Here are some other diseases and symptoms associated with magnesium deficiency:

back Pain
chronic Fatigue Syndrome
stress and depression
mnia
headaches and migraines
ischemic heart disease (angina)
hangover and alcoholism
muscle cramps and spasms
constipation
fibromyalgia
cardiac arrhythmia
osteoporosis
arthritis
diabetes
hypertension
asthma
kidney stones and gall bladder
dental caries
painful menstruation and premenstrual syndrome
processes, accelerating aging (calcification)
Eye twitching
sighing
hiccups

Indeed, magnesium is essential for humans. "The ratio of calcium to magnesium in the diets of the Paleolithic man was 1.3 to 1, but the diet that is commonly used now has shifted that ratio to 5 to 1. The worst foods that can hurt calcium-magnesium ratio are dairy products. The calcium-to-magnesium ratios found respectively in milk, yogurt and hard cheeses are 7:1, 11:1, and 26:1."1 Even people who don't eat dairy often still consume too much calcium with other foods or supplements. According to Ukrainian chemist Nikolay Druziak, excess calcium makes human bones brittle similar to glass, and only proper ratio of calcium to magnesium creates really strong bones.

Since each molecule of chlorophyll contains an atom of magnesium, consuming more greens is a great way to get your magnesium. Here are the greens that have the highest magnesium content.

        •    Swiss chard (one bunch or 340 g) contains 276 mg magnesium
        •    Spinach (one bunch or 340 g) contains 270 mg magnesium2
        •    Stinging nettles (one bunch or 340 g) contains 195 mg magnesium3

Enjoy your green smoothies!


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