Healthy Chicken Stock Recipe
2 lb chicken bones, back and
1 water -- to cover
1 celery stalk
1 onion -- quartered
1 bay leaf
In a large stockpot combine chicken bones, back, and neck and the
water. Add celery, onion, bay leaf, and carrot. Simmer over low heat
1-1/2 hours. Strain.
Makes 4 to 6 cups.
Note: To remove fat, allow stock to chill for 2 hours. Fat will
separate and rise to the top. Scoop fat off with spoon and discard.
Remaining stock may be used in recipes calling for defatted chicken
Recipe By : the California Culinary Academy
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Food Tips of the Week
Weight loss hints and tips
In planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
Some reduced carb diet pointers:
* Dietary fiber is important
Lowering the carbohydrates in your diet usually results in reduction in fiber also. Look for low carb recipes that are rich in fiber balance the equation.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
Intrestingly, unlike numerous healthy agents, this useful phytochemical is not damaged if it is cooked, rather it is actually improved by being heated.
Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
Lycopene is the strongest quencher of singlet oxygen, which is correlated with skin aging. It is also thought by many experts to block the progression of diseases affecting arterial blood vessels.
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