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Eat Chinese Cabbage Raw: That’s Why It’s Good for Salads

Eating raw Chinese cabbage is healthy. In addition, cabbage has a good CO2 balance. We’ll show you why raw Chinese cabbage is great for salads.

You may have eaten cooked Chinese cabbage before – it can also be eaten raw. Chinese cabbage is actually very healthy if you eat it raw. Some nutrients are lost through cooking. If you eat Chinese cabbage raw, you will notice that it is a bit more tender than other raw cabbage types and tastes similarly mild to iceberg lettuce.

Eat Chinese cabbage raw: You have to pay attention to this

If you want to eat Chinese cabbage raw, you should buy Chinese cabbage, which mainly has a lot of green leaves and few white spots. The green cabbage leaves have a slightly more aromatic taste.

Also make sure to buy your Chinese cabbage in organic quality if possible. In organic farming, chemical-synthetic pesticides are not used and you contribute to better biodiversity and soil protection with your buying behavior. You should also buy your Chinese cabbage regionally and seasonally and thus save on long transport routes. In our seasonal calendar for vegetables and fruit you will find out: Chinese cabbage is in season from June up to and including November, with the peak season starting in August and there being more of it for sale then. Out of season you get Chinese cabbage from storage.

How to prepare raw Chinese cabbage
If you want to eat Chinese cabbage raw, you can simply prepare it. You also save time because there is no need to cook or steam.

To do this, simply remove the outer leaves if they look wilted or have large brown spots.
Rinse the Chinese cabbage briefly with cold water.
Cut it in half lengthways and then cut into strips.
Wash the strips if they get dirty.
Place the Chinese cabbage strips in a large bowl and use them to prepare a salad.
Tip: You can prepare Chinese cabbage in the classic way like other types of lettuce.

Eating raw Chinese cabbage: this is how you combine it

You can eat raw Chinese cabbage particularly well as a salad. Combine it with for example:

Lettuce varieties, e.g. leaf lettuce, iceberg lettuce, radicchio or chicory
Vegetables, e.g. carrots, peppers, tomatoes
Fruit, e.g. apples, pears, oranges
Nuts, e.g. walnuts, almonds, hazelnuts
Seeds, e.g. sesame, linseed
Various dressings, e.g. salad dressing recipes: vinegar-oil, yoghurt dressing and balsamic dressing, raspberry dressing or honey-mustard dressing.
You can make a healthy and nutritious salad from Chinese cabbage. According to GEO, it contains, for example, a lot of potassium, vitamin C, B vitamins and folic acid, which are important for the immune system, among other things.

Tip: If the Chinese cabbage has been in the fridge for a few days and no longer looks fresh, put it in a bowl of cold water for about ten minutes and add a teaspoon of sugar. The lettuce will not taste sweet later, but will be crunchy again afterwards.

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Cooking Tips

Drink Meal: Why It’s Not a Good Idea

In order to lose weight, many resorts to drinking meals. You had better let that go. The reasons for this and more sensible alternatives can be found in this article.

This is how drinking meals work

When it comes to losing weight, there are now many different ways – from low-carb diets to low-fat diets to drinking meals. They all promise success within a short time.

Drinking meals work as follows: A distinction is first made between ready-packaged products and drinking meals, which you mix yourself with a powder and water or milk.

At the beginning, to make it easier to start the weight loss process, the drinking meals replace full meals. So you don’t eat anything solid and your number of calories per day remains the same.
Since the daily amount of calories remains the same here, you don’t lose weight at first. It is then slowly reduced because a calorie deficit is crucial to losing weight.
After a certain time, individual self-prepared dishes are added again. It’s usually up to three weeks, but that can vary depending on the meal you’re drinking.
To ensure that drinking meals contain sufficient nutrients, they are subject to the dietary regulation. It prescribes a certain amount of proteins, carbohydrates, fats, iron, calcium and vitamins. In the phase of losing weight, in which you have a calorie deficit, you move between a minimum of 800 and a maximum of 1200 calories. The individual drinking meals only have a calorie content of up to 400 kilocalories.

If you decide to go on a diet with drinking meals, there are a few things to consider. Drinking meals are not always intended for weight loss or weight maintenance. Some are just meant to replace meals or make sure you’re consuming enough calories when you’re stressed. Therefore, take a close look at a product before you buy it.

That’s why you should avoid drinking meals

As nice as the promises of drinking meals are, there are a few reasons not to use them:

If you continue eating the same way you did before you diet, you’re likely to gain weight again. This is the yo-yo effect. In order to make a difference in the long term, you have to change your eating behavior in the long term. It is also important that you move enough. This aspect often slips into the background in diets with drinking meals.
When drinking meals, there is a risk that you are undersupplied with important nutrients. This can happen if, for example, you equate protein shakes with drinking meals or diet shakes. It’s not the same. Drinking meals are intended to replace meals and therefore contain all the necessary nutrients. Protein shakes, on the other hand, do not contain all the nutrients that the body needs, but mainly proteins and hardly any carbohydrates or fiber. But your body needs it too!
Furthermore, you should always follow the instructions for diet shakes. For example, if you cut your drinking meal in half after a while, you’ll only get half as many important nutrients. After all, a full drink provides you with the necessary nutrients. On top of that, you may be lacking in phytochemicals that you normally get from fruit and veg and that are lacking in drinking time.

Basically, drinking meals provide you with sufficient nutrients. Diets with drinking meals still mean a big change for the body. If this does not receive enough nutrients because the dosage with the drinking meals is not yet running smoothly, it can become unhealthy. For example, if there is a lack of protein, muscles can be broken down during the diet.
Drinking meals often contain little fiber. This can lead to digestive problems.
In addition to drinking meals, you must not forget to drink enough. This can easily happen since drinking meals have a liquid consistency. This can result in dizziness or cardiovascular problems.
Drinking meals are very monotonous in the long run. With solid meals and home-cooked food, you have many more options, despite different tastes in drinking meals.
In addition, there is no social aspect of eating together with friends or family.
In addition, drinking meals are quite expensive.
Drinking meals alone is not recommended. Pay attention to the aspects mentioned above, and if you still want to try a drinking meal, inform yourself in detail and seek medical advice in advance.

These alternatives to drinking meals exist

If you want to lose or maintain your weight, these are sensible alternatives to drinking meals:

Eat more consciously.
move more A good place to start is regular walks.
If possible, only eat when you are hungry and stop eating when you are full (intuitive eating).
Eat a balanced diet and only eat sweets in moderation.
Finally, it is important that your health always comes first! Do not be seduced by the ideals of beauty conveyed in the media. Being happy with yourself and your body is the most important thing. Also, every body is unique. For some, one way to lose or maintain weight may work well, and for others, another way.

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Cooking Tips

Wheat Starch: What It’s Good for and Who Shouldn’t Use It

Wheat starch is a natural binding agent that you can use in different ways in the kitchen and around the house. Learn more about Strength’s traits and usage here.

As the name suggests, wheat starch consists exclusively of wheat. For production, the grain is ground and broken down into its individual components. Starch makes up about half of a grain of wheat. Commercial starch, on the other hand, consists mainly of corn starch and only parts of wheat and possibly also potato starch.

Wheat starch in the kitchen

Wheat starch consists of more than 85 percent carbohydrates. Water makes up about twelve percent. Proteins and fat are only present in minimal proportions. Starch contains about 345 calories per 100 grams. Wheat starch contains hardly any vitamins and other micronutrients.

Wheat starch is odorless and tasteless. That’s why you can use the fine, white powder for a variety of sweet and savory dishes. In the kitchen, wheat starch is mainly used as a binding and thickening agent, for example for sauces, soups or puddings. The starch gives cakes and other baked goods their stability. It is important that you heat the starch and not just mix it cold. Only then can it unfold its binding properties.

Note: People who suffer from gluten intolerance (celiac disease) should not eat wheat starch. Finally, it is high in gluten. Those affected can fall back on pure corn starch or potato starch. Locust bean gum or guar gum are also good gluten-free alternatives.

Wheat starch in the home

The binding and stabilizing properties of starch are not only useful in the kitchen. You can also use wheat starch to make glue or porcelain substitutes, for example. Starch is also recommended to fight sweat and fat. You can use them as an ingredient for homemade deodorants and dry shampoos.

You can also use wheat starch mixed with a little water as a natural stain remover. To do this, put the starch-water mixture on the stain, let it dry and then brush it off again with a rough brush.

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Food

Steaming: That’s Why It’s so Healthy

Health, culinary delights and sustainability can be reconciled particularly well with steaming. In this article we will show you exactly what that means.

Steaming is a very gentle technique for preparing foods such as vegetables, mushrooms, fish and meat. The difference to other methods is that the food is in direct contact with a small amount of liquid and the resulting water vapor.

With steam cooking, for example, the food to be cooked is above the liquid and is only cooked by the rising steam. When cooking, on the other hand, the food is completely under water.

The art of steaming and its benefits

Steaming has two advantages:

Firstly, valuable vitamins and minerals, as well as taste and color are better preserved. This is because they are not washed away by the cooking water or destroyed by excessive temperatures.
Secondly, steaming is relatively resource-efficient because you need little or no water, work under low to medium heat and the food can be ready after 3 to 15 minutes.
Basically, steaming has no disadvantages. With this method, it is just not possible for you to create roasted aromas from a taste point of view.

So that you can take advantage of all the advantages of this gentle method, it makes sense that you consume the liquid or use it as a basis for sauces. This is because dissolved nutrients and flavorings are also found in this at the end of the cooking process.

The three variants of steaming

Steam without adding liquid

The food to be cooked generates the liquid and the steam through its own juice. Accordingly, you need foods with a particularly high liquid content such as mushrooms, zucchini or frozen vegetables. A lid that closes well is particularly important here so that the water vapor cannot escape.

Steaming with addition of liquid

For foods with a lower liquid content, you should add some liquid so that your dish does not start to fry or even burn during the actual steaming process. This is especially true for root vegetables like potatoes, carrots and celeriac. You should also add some water to apples, broccoli or corn. In addition to water as a liquid, you can also use vegetable broth, wine, fruit juice or organic or plant-based milk. This will add extra flavor to your food.

Steaming with the addition of fat

Adding fat is another way to refine your food. The fat serves on the one hand as a flavor carrier and on the other hand as a carrier for fat-soluble vitamins. For example, you can use olive oil, organic butter, or vegan margarine. In the case of foods with a lower liquid content, you should make sure to add two to three tablespoons of liquid.

When steaming, you use relatively low temperatures and a lid so that the liquid cannot escape and there is a high level of moisture in the pot. You should also not use too much fat, so that in principle there is more liquid than fat. Overall, it will not be possible for your ingredients to start frying.

This is how you succeed in steaming particularly well

With the following rules of thumb, steaming will be particularly easy for you.

Use a rather wide and shallow pot.
Clean the food in advance and cut it into equal pieces. The smaller you cut your ingredients, the faster they’ll be done.
Do not lift the lid during the cooking time and shake the pot if necessary to mix the contents.
Don’t use extra water for frozen vegetables and don’t thaw them beforehand.
For harder foods, fill the pot with about an inch of liquid. These include vegetables such as carrots, potatoes, kohlrabi, broccoli and pumpkin. For softer foods, one to three tablespoons of water is enough. These include, for example, apples, spinach, kale or tomatoes.
Season your food with dried herbs before steaming. This way you can add more flavor and other health-promoting substances to your meal.
At the end of the cooking time, taste whether the contents are really done. Otherwise, let it simmer for a few more minutes.

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Food

Boil Carrots: That’s Why It’s Better Than Eating Them Raw

When you cook carrots, you ensure that your body can better utilize the healthy nutrients. Here you can find out what else you should consider when preparing carrots.

Vitamins and nutrients in carrots – It depends on the cooking

Carrots taste wonderful in a salad or as a snack between meals. But did you know that their valuable ingredients can be utilized even better by your body with the right preparation method?

A study conducted in Sweden in 2012 examined how the availability of the healthy, fat-soluble carotene varies depending on how it is prepared. The conclusion was that both adding fat and cooking the carrots made the valuable ingredients easier for the body to utilize. Above all, however, chopping the vegetables has a positive effect on availability, as reported by ZEIT online.

According to the study, around three percent of the carotene in whole or roughly chopped carrots passes into the gastric juice.
By cooking, the amount can be increased to six percent.
By adding additional oil, the value increased to eight percent.
However, if the carrots were strained or grated before consumption, the value increased many times over: the availability of beta-carotene in boiled and grated carrots increased to a full 27 percent. With additional oil, the value even increased to 45 percent.

Boil the carrots or cook them in a sieve

In order to preserve as many of the healthy ingredients in the carrots as possible during cooking, you should cook them as gently as possible. That’s how it’s done:

Using a vegetable brush and water, scrub the carrots thoroughly to free them from soil.
Cut off the base of the leafy greens and the carrot into small pieces – as you need them for the dish.
Just barely cover the vegetables in the pot with water. The carrots don’t have to be completely immersed in water to cook, as the vitamins are lost in large quantities in the cooking water.
Steam cooking with a sieve insert is even gentler. This allows the carrots to lie in the sieve without coming into contact with the cooking water. Vitamins and nutrients are optimally preserved. Make sure to close the pot and sieve insert with a suitable lid. This will ensure that the steam cooks the carrots properly.
The cooking time in the sieve insert is slightly longer than when cooking in water. Depending on the size of the pieces, carrots require between 10 and 15 minutes. Before the time is up, test your carrots for consistency by puncturing them with a sharp knife. Anything you like is allowed! If you prefer your carrots to be soft, let them cook a little longer. If you like them crispier, shorten the time accordingly.


Season the carrots with as little salt as possible. Salt removes water from the carrots and thus the healthy nutrients.
Tip: Use carrots from organic farming. It has been scientifically proven that organic vegetables and fruit contain more vitamins than conventionally farmed vegetables. Enjoy your meal!

 

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Food

Recipes with Rice Paper: It’s so Versatile

Recipes with rice paper are usually easy, quick and healthy. Due to the neutral taste of rice paper, it can be used in many ways – we’ll show you how.

Rice paper is used in Asian cuisine to wrap a wide variety of ingredients. It consists of rice flour, tapioca starch, water and a little salt – so the rice paper is also gluten-free. The leaves become slightly transparent due to the tapioca starch. In dried form, they break very quickly.

Rice paper scores with its many uses. You can use rice paper in a classic way, for example for summer rolls. If you’re craving more unusual rice paper recipes, try vegan bacon with rice paper.

It’s supposed to be healthy, vegan and light – but you’ve had enough of summer rolls? Below we show you a recipe for Coucous Rice Paper Rolls.

You can get rice paper either in Asian shops or in selected supermarkets. You can also find rice paper in an organic version. For the remaining ingredients, you should also pay attention to certified organic seals. In this way you avoid residues of chemical-synthetic pesticides ending up in your rice paper dishes.

Recipe: Couscous Rice Paper Rolls

Ingredients:

3 tablespoons red lentils
7 ELCouscous
1 tsp paprika powder
1 pinch(s) curry powder
200 ml water
1 tablespoon linseed oil
1 small onion
1 small carrot
1 small red pointed pepper
1tomato
1 pinch(s) of salt
1 pinch(s) chilli flakes
8 pieces of rice paper
5 tbsp olive oil

Directions:

Cook the red lentils according to package directions.
Put the couscous with the paprika and curry powder in a suitable saucepan. Add the water. Stir everything and let it simmer on low heat until the couscous is done. Add a little more water if needed.
Mix the couscous mixture with the cooked red lentils and add the linseed oil. Mix everything together.
Cut the onions and put them in a pan. Cut the remaining vegetables and add them along with the salt and chilli flakes. If the mixture is too dry and burns, add another tomato.
When the vegetables are cooked, remove them from the stove and stir in the couscous and lentil mixture. Set the mixture aside and let it cool down.
Prepare a bowl of lukewarm water. As soon as the mass has cooled down, you can soak the individual rice paper sheets in the water. When the paper is soft, take it out of the water.
Place the soaked rice paper sheets directly on a baking sheet. It is best to place parchment paper or a parchment paper substitute on the tray before placing the rice paper on top.
Place about 2 tablespoons of the filling in the center of each soaked rice paper sheet. Then roll up the rice paper like a wrap.
Spread some olive oil on the rolls so that they are covered on all sides.
Bake the couscous rice paper rolls at 200 degrees top and bottom heat for about 30 to 40 minutes. Important: Turn the rolls occasionally so that they are crispy on all sides.

Couscous Rice Paper Rolls: Additional Tips

If you want to make the rice paper recipe above completely gluten-free, you can alternatively use rice or quinoa instead of couscous.
Of course you can also enjoy the couscous filling without rice paper – it tastes just as good.
A fresh green salad goes wonderfully with your couscous rice paper rolls.
Soy sauce is great for dipping your rolls.

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Lifestyle

It’s Time To Start Earning A Side-Income

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You need some extra cash.

A job on the side may be the solution but how do you approach it?

The first step is to figure out what you are good at. Do you have a hobby that you’ve always wanted to turn into a business? If so, then this could be a good option. Wood carving, bread baking, and playing in a band are all activities that can earn you money.

Is there anything you excel at? Can you do it online, perhaps on a freelance basis?

This is more or less how our thoughts go when we want to move from the idea of needing an extra income, to actually getting one.

However, before you start looking for another job, it’s a good idea to think about what kind of side income you’re looking for and what your end goal is.

Do you want it to gradually outstrip your main source of income, or do you want to keep it as a hobby/work hybrid? How much money do you truly seek? Do you want to earn passive income or own a business? Your next steps will be determined by the answers to all of these questions.

 

What kind of jobs can you do if you need a side income?

Freelancing and starting your own business are great options if you have skills and experience in a particular field. Affiliate marketing, social media management and starting your own blog are all great jobs you can do from home. There are many other ways to earn money online without starting your own company. Phone surveys can be quite lucrative, and if you speak a foreign language, there are numerous job opportunities in customer support available online.

If you’re looking for part-time work, but don’t want to work from home, then there are a number of options available, such as retail, food service, and customer service. Seasonal work can be found in industries such as tourism, retail, and agriculture.

How do I find a part time job online as a side income?

There are a few different ways to find a part-time job online. You can search job boards like Indeed or Craigslist, or you can look for freelance work on sites like Upwork. You can also check with your local businesses to see if they’re looking for part-time help.

The best way to find online work is to network with people you know. Ask your friends and family if they know of any openings, or if they know anyone who might be hiring. The more connections you make, the more likely it is that you’ll find a part-time job that’s a good fit for you.

Acting Out The Plan

Now that you have some clues about how you are going to approach your new project, act decisively. If you are determined to sell your skills online, get on all the hiring websites such as Indeed or Upwork, and keep cold-approaching every possible work opportunity.

Market yourself honestly, and earn a reputation as a worthy hire-on. That way, companies may start to recommend you, and then you will have to decide which projects to accept or decline, instead of spending all your time searching for a gig.

Whether you want to start investing in the stock market, open up an online business, or simply tutor the kids in the neighborhood, remember that you still have the main job. Until your side hustle takes over (if you ever want it to), you will have to be aware of your primary obligations. Don’t lose your livelihood chasing something that does not rock solid yet.. It will always be there, so take it nice and easy. Remember, steady wins the race.

Final Advice

It’s a worthy pursuit to have multiple sources of incomings to your bank account. That way, you have more security, more freedom, and most importantly, options. You know that if one drops, there will always be the second thing. Multiple sources of income are paramount for building wealth, and if a possible retirement is on the horizon, consider weighing in passive-income options as well. That way, you will enjoy your downtime, and still earn money every day.

You deserve to be financially self-sufficient and prosperous. However, in order to get there, you will need to gain knowledge that will assist you along the way, as well as apply hard work and dedication to your pursuit. No one ever made a living by daydreaming on the couch. So, if that’s what you’re up to, get up and go for it.

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Côte d'Ivoire

What is aloco, and what are its ingredients?

What is Aloco?

Aloco is a popular dish that originated in West Africa, specifically in the regions of Cameroon and Ivory Coast. It is a savory dish made with cassava, onions, peppers, and palm oil. It can be served as a side dish or a main course, and is a staple in many households in the region.

The Origin of Aloco

The word Aloco is derived from the Bambara language spoken in Mali, and it means fried plantains. The dish originated in West Africa, and it has since become a popular dish in many African countries. It is particularly popular in Cameroon and Ivory Coast, where it is often served as street food or at family gatherings.

Aloco as a Popular Dish

Aloco is a popular dish in West Africa and is often served at social events and family gatherings. It is considered a comfort food and is enjoyed by people of all ages. Additionally, it is easy to prepare and is often paired with grilled meats, stews, or soups.

Aloco Ingredients

The ingredients for Aloco are simple and easy to find in any market in West Africa. The main ingredients are cassava, onions, peppers, and palm oil. Other common flavorings include salt, garlic, and ginger.

Cassava, the Main Ingredient

Cassava is the main ingredient in Aloco and is a root vegetable that is native to South America but is now widely cultivated in Africa. It is a starchy vegetable that is high in carbohydrates and low in fat. Cassava is a versatile ingredient that can be boiled, roasted, or fried.

The Role of Onions and Peppers

Onions and peppers are used to add flavor and depth to the dish. Onions are sautéed in palm oil until they are translucent, and then peppers are added to the pan. The combination of onions and peppers gives Aloco a slightly sweet and spicy flavor that is unique to West African cuisine.

Palm Oil in Aloco

Palm oil is a staple in West African cuisine and is used extensively in cooking. It is a rich source of vitamin A and is high in saturated and unsaturated fats. Palm oil is used to fry the cassava and to sauté the onions and peppers, giving Aloco its distinct flavor.

Other Common Aloco Flavorings

Other common flavorings for Aloco include garlic, ginger, and salt. Garlic and ginger are used to add depth and complexity to the dish, while salt is added to enhance the natural flavors of the ingredients. Some variations of Aloco may also include tomatoes, scallions, or chili peppers for added flavor.

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