Lee Holmes Sydney, NSW, Australia · Hey guys...Mark your calendars. If you’re not doing anything on Thursday 16th June and you’re somewhere in the vicinity of a telly, tune in to Shark Tank on Channel 10 at 8.30pm after Masterchef and watch me attempt to swim with the sharks! Also, please share this date with friends, family and colleagues as I’d love to have your continued support. The tank is a pretty scary place! http://www.superchargedfood.com/…/supercharged-food-on-sha…/ Shark Tank Australia
· Check out new photos from Bologna. Goodbye to the beautiful city:
Saturday, May 7, 2016
from the Po to the Everest Last day at Bologna.
The installation at the DuepuntiLab Gallery was a great success. Italian friends made many beautiful flags that will go to the Everest with the other flags from the Mississippi, Yangtze, Ganga, Amazon, Fraser...I've been blessed with the light, food, friendship, and laughter in Bologna, by Bologna artists: Guy Lydster, Simone, Paoblo, Alessandro, Lucia, Cornelia... Can't wait to come back in September.
· Under the river flags, around the river stone sculptures by Guy Lydster, hundreds of people gathered. The Cultural Minister of Bologna introduced us, and I read the sonnet crown with my two lovely translater Vennessa and Margeritta. Before that gathering, Guy took me to the river where we found a bomb, rusty, almost fossil. after the opening, I was treated with the most delicious tortellini and tortelloni.
8 Tricks Your Ancestors Knew About Preparing Healthy Food Traditional food preparation techniques do more than just preserve food. They remove natural toxins and increase nutrients, as well as the body’s ability to fully use them.
Here’s a list of time-honored food preparation and preservation techniques, some of which you can try at home:
Arugula sprouts Photo
1. Fermenting--Acetic acid, lactic acid, and alcohol act as natural preservatives. Improves digestibility because microbes have predigested. Can create new nutrients, especially B vitamins. Adds helpful bacteria. 2. Soaking--Improves digestibility. Reduces phytic acid, allowing absorption of more minerals, such as iron and calcium. Soaking grains breaks down phytic acid, a substance that prevents the absorption of minerals like calcium, magnesium, iron, and zinc. Also, as grains soak, vitamin content increases, especially B vitamins. 3. Sprouting--Deactivates enzyme inhibitors, making the sprouted seed more digestible. 4. Nixtamalization--Soaking corn with lime (calcium hydroxide) or wood ashes (potassium hydroxide) increases digestibility and bioavailability of niacin, protein, and calcium. Decreases phytic acid and harmful mycotoxins. 5. Pounding--Removes the bran or hull of a seed or grain, which contain most of the antinutrients. Increases digestibility. 6. Drying--Removes moisture, slowing bacterial growth. 7. Salt curing--Draws water out of cells, killing microorganisms and preventing spoilage. Salt denatures meat proteins and produces glutamate, which enhances flavor. 8. Smoking--Dries meat and adds phenolic compounds that bind to the surface of the food and act as antioxidants, preventing rancidity.