Whenever I eat pesto (alla genovese in particular) I'm reminded of a friend who loves this italian dish. We both love food, the difference is she still maintains her 23-inch waistline...yes, it's true and no I won't divulge mine lol.
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy hence the name, pesto alla genovese. The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.
There are now many variations chefs and homamakers all over the world has developed but I guess it would always remain unique especially to my kids...it's pasta with an odd green sauce. :)
To those of you who have been fitness buffs or are at least trying to tone down excess kilos, the name Jack LaLanne is not new. LaLanne, dubbed "the godfather of fitness," went beyond traditional belief regarding weight training.He designed the first leg extension machines, pulley machines using cables, and the weight selectors that are now standard in the fitness industry. He invented the original model of what became the Smith machine.LaLanne encouraged women to lift weights and disproved the notion that women who do would look masculine and unattractive.
He has been advocating fitness through exercise and eating healthy...he recommends mostly a vegetarian diet but includes fish...he has jokingly or seriously said "if man made it, don't eat it", and "if it tastes good, spit it out." He had presented fitness and exercise advice on television for 34 years with "The Jack LaLanne Show" being the longest running television exercise program.
Sticking to many of his belief regarding fitness...Lalanne died at age 96 yesterday...proof that he has indeed chosen the right path to live a full life.
Lallane aside, I have had a lingering feeling to somehow turn away from meat for sometime now. Earlier today, I read about a Filipino scientist has developed a meat-substitute "street food" for a healthier lifeetyle. His menu includes a fat-burning siomai (dumpling) that not only decreases one’s craving for food but also enhances the body’s metabolic pathways; coco-sap gulaman (coconut milk gelatin) that counteracts diabetes; “hamburger” that actually prevents heart attacks; puto bumbong (rice cake with coconut flakes) that helps lower blood pressure and cholesterol, improve brain functions and delay the onset of Alzheimer’s disease; and rice porridge (lugaw) that also lowers blood pressure and reduces the risk of heart disease. Sounds to good to be true? I think it's all worth to try...those who have tried the products gave only positive feedback.
This makes me want to stop posting about meat now but just for the sake of sharing this recipe...I will continue. :)
Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2) - Lifted from Cooking with Dog (sic)
- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).
- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.
- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko (I only have the other kind of surimi)
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori
- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4x2 inch)
2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock
Simply follow video instructions :)
The best part of the substitute meat-meal is not actually "not eating" meat but the tendency of man to be a bit more compassionate when he stops eating meat....
