Anchovy and Garlic Dip recipe

Anchovy and Garlic Dip ingredients list:

2 garlic cloves, cut in half.
4 oz of anchovy fillets.
½ cup of butter, softened.
1 tablespoon of olive oil.
Snipped parsley.
Breadsticks.

Instructions for Anchovy and Garlic Dip:

Drain the anchovies.

In a blender, mix the anchovies, garlic, butter and olive oil.

Garnish with parsley.

Serve with breadsticks.

What is garlic?

The use of garlic in cultural and traditional settings may differ from concepts accepted by current Western medicine. When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous.

Garlic is also known as rocambole, ajo, allium, stinking rose, rustic treacle, nectar of the gods, camphor of the poor, poor man's treacle, and clove garlic.

Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

Garlic has been used orally as an antioxidant; to reduce cholesterol and triglycerides; to reduce hardening of the arteries and blood clotting; to reduce blood pressure; to prevent cancer; to protect the liver; as an antibiotic, antiviral, and antifungal; to increase the effects of the immune system; to reduce blood sugar levels; and to reduce menstrual pain. Garlic has also been used topically (on the skin) to treat corns, warts, calluses, ear infections, muscle pain, nerve pain, arthritis, and sciatica.

Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.

Garlic may also have uses other than those listed in this product guide.

What is the most important information I should know about garlic?

Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

Do not take garlic without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Garlic has been reported to affect blood clotting and blood sugar levels.

Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.

What should I discuss with my healthcare provider before taking garlic?

Do not take garlic without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Garlic has been reported to affect blood clotting and blood sugar levels.

Also, talk to your doctor before taking garlic if you have any other medical conditions, if you take medicines or herbal/health supplements other than those previously listed, or if you suffer from allergies (especially to plants). Garlic may not be recommended in some situations.

Do not take garlic supplements without first talking to your doctor if you are pregnant or planning a pregnancy. It is not known whether garlic will harm an unborn baby. The amount of garlic customarily used in foods is not reported to be problematic. Do not take garlic without first talking to your doctor if you are breast-feeding a baby. It is also not known whether garlic will harm a nursing infant. The amount of garlic customarily used in foods is not reported to be problematic. There is no information available regarding the use of garlic supplements by children. Do not give any herbal/health supplement to a child without first talking to the child's doctor.

Homemade garlic bread

3 large garlic cloves
100g softened butter
2 tbsp finely chopped flat-leaf parsley
1 ciabatta or 1 small baguette
METHOD
Pre-heat the oven to 400F/200C/gas mark 6. Peel the garlic and finely chop. Mix with the butter and stir in the parsley. Using a sharp knife, make diagonal incisions about 3cm apart, as if you were slicing the loaf but without cutting right through. Take a sheet of tinfoil large enough to parcel the loaf and place the loaf in the middle. Use a knife to smear the garlic butter between the slices, close up the parcel and bake for 10 minutes. To achieve a crusted top, open the foil and bake for a further 5 minutes.

Medicinal Uses of Garlic

Garlic is an important medicinal herb that is readily available everywhere, unlike some of the other herbs mentioned on these pages.  It is one of the safest herbs, and as such can be taken often.  It does, however,  have its drawbacks, as we all know.  Bear this in mind when using remedies (especially internal ones), and cut back when family and friends start avoiding you.  

Garlic does indeed have scientifically-proven medicinal properties.  It contains a substance called Allicin, which has anti-bacterial properties that are equivalent to a weak penicillin.  It appears that cooked garlic weakens the anti-bacterial effects considerably, however, so don't count on cooked garlic with meals for much in the way of a curative.  

Garlic appears to have anti-bacterial and anti-viral properties.  The list is long when it comes to its uses as a remedy.  This list includes wounds, ulcers, skin infections, flu, athlete's foot, some viruses, strep, worms, respiratory ailments, high blood pressure, blood thinning, cancer of the stomach, colic, colds, kidney problems, bladder problems, and ear aches, to name a few.  It is believed to cure worms in both people and animals - try giving the dog a clove of garlic daily (but he's not gonna like it).

For most internal problems, eating garlic raw is probably the most potent way to take it.  However, due to the obvious lingering odors associated with this, a tincture can be made by soaking 1/4 pound of peeled and separated garlic cloves in 1/2 quart of brandy.  Seal tightly and shake every day.  Strain and bottle after two weeks of this, and take in drops - 25-30 a day, if desired.  

For cough, flu, and respiratory ailments, make a cough syrup out of garlic.  Slice 1 pound of fresh garlic and pour one quart of boiling water over it.  Let sit for 12 hours, then add sugar until you reach the consistency of a syrup.  Add honey for better taste, if desired. 

For sore throat, make a garlic tea by steeping several cloves of garlic in half a cup of water overnight. Hold your nose and drink it.

Externally, garlic is a known anti-bacterial and anti-infection agent.  An interesting use for ear aches is to slice a garlic clove, heat briefly in a small amount of virgin olive oil, and let cool.  Then use a drop of two in the affected ear (strain the mixture beforehand, of course).

Make an Ointment out of garlic (use cloves instead of leaves, stems, or flowers as described in Ointments) for wounds, cuts, athlete's foot, or any other external skin irritation, fungus, or infection.  Also, try a few drops of Oil on a toothache for pain relief. 

What are the side effects of garlic?

Although health benefits of garlic are frequently reported, excessive intake can have harmful effects.
In a rat study, allicin, the main pungent ingredient in garlic, was found to be an activator of TRPA1.
The neurons released neurotransmitters in the spinal cord to generate pain signals and released
neuropeptides at the site of sensory nerve activation, resulting in vasodilation as well as
inflammation. [2] Other side effects include headache, itching garlic odor on breath and skin,
occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium
levels, association with bronchial asthma, contact dermatitis and complaints of garlic smell [5A]

Garlic preparations vary in concentration and in the number of active compounds they contain. Thus,
quality control is an important consideration when foods such as garlic are considered for use as a
cancer-fighting agent.
Does garlic have benefits on lipid profiles?Garlic powder may benefit high triacylglycerol concentration. Turner B et al from Dansk Droge,
Ishoj, Denmark also found that there was no significant differences between the garlic and placebo
groups in term of total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol and
triacylglycerol concentrations, blood pressure and arterial stiffnessin a 12-week randomised,
double-blind, placebo-controlled trial. However, they found that garlic powder was associated with a
12% decrease in triacylglycerol concentration. I[6A] Tanamai J et al at Lerdsin Hospital, Thailand also
found that there were no significant differences in the total serum cholesterol levels between the
group dosed with garlic tablet (enteric-coated) and that dosed with placebo tablet. [5A] This may be
also an indication of the importance of the dosage form preparation and study design.
Is garlic antimicrobial?A lot of people think that garlic can kill germs...  But, Fuselli SR et al from Universidad Nacional de Mar
del Plata, Funes, Argentina have different opinion after they finished  their study on the  microbial
growth of garlic (Allium sativum L.) during storage. They found that Penicillium spp., Monilia spp.,
Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides and yeasts grow from garlic.
And they  found penicillium spp., Monilia spp., Lactobacillus brevis and yeasts from dry garlic. [7A]

RESEARCH FINDINGS ON GARLIC BENEFITS

A few studies have demonstrated that garlic may benefit against atherosclerosis.El-Demerdash FM et al from Alexandria University, Egypt studied the effects of onion (Allium cepa
Linn) and garlic (Allium sativum Linn) juices on biochemical parameters, enzyme activities and lipid
peroxidation in alloxan-induced diabetic rats. They administrated alloxan as a single dose
(120mg/kgBW) to induce diabetes. They then a dose of 1ml of either onion or garlic juices/100g body
weight (equivalent to 0.4g/100gBW) daily to alloxan-diabetic rats for four weeks. They found that the
glucose, urea, creatinine and bilirubin levels significantly (p<0.05) increased in the plasma of
alloxan-diabetic rats. They also found that aspartate aminotransferase (AST), alanine
aminotransferase (ALT), lactate dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP)
activities significantly (p<0.05) increased in plasma and testes of alloxan-diabetic rats. They
concluded that garlic and onion juices exerted antioxidant and antihyperglycemic effects and
consequently may alleviate liver and renal damage caused by alloxan-induced diabetes [1A]

Ide N et al from Loma Linda University, USA, confirmed the antioxidant effects of fructosyl arginine
(Fru-Arg), a MRP from aged garlic extract in vitro study. They further suggested that Fru-Arg is a
potent antioxidant, and thus may be useful for the prevention of atherosclerosis and other disorders
associated with oxidative stress  [2A]

However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't observe any protective
benefits of garlic powder printanor on atherosclerosis in a 28 week study of  APOE*3-Leiden
transgenic mouse; based on atherosclerotic lesion type, area or composition. They also reported that
garlic powder printanor did not display any benefits of hypolipidemic, anti-inflammatory or
anti-atherosclerotic activities. [3A] The conflicting results indicate the importance of the dosage form
preparation and experimental design.
Garlic may have benefits of pulmonary blood pressure lowering, research finds.Garlic's key ingredient-allicin may prevent primary pulmonary hypertension (a form of high blood
pressure) from a study in rats. [4A]
Garlic may prevent cancer.A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are
effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not
limited to a specific species, to a particular tissue, or to a specific carcinogen. Of 37 observational
studies in humans using garlic and related allyl sulfur components, 28 studies showed some cancer
preventive effect. The evidence is particularly strong for a link between garlic and prevention of
prostate and stomach cancers. However, all of the available information comes from observational
studies comparing cancer incidence in populations who consume or do not consume garlic
(epidemiologic studies), animal models, or observations with cells in culture. These findings have not
yet been fully verified by clinical trials in humans. [1-6]
How might garlic prevent cancer?Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and
other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur
naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division.
Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus,
cancer cells are damaged by the presence of allyl sufur compounds to a much greater extent than
normal cells. [1-6]

The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the
manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the
number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts
a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw
garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is
inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes
between peeling and cooking garlic to allow the allinase reaction to occur. [1-6]

Health Benefits and Uses

Garlic's health benefits and medicinal properties have long been known (1). Garlic has long been considered a herbal "wonder drug", with a reputation in folklore for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent.

In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it's likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health. In my experience it certainly tastes better so I buy organic whenever possible whether or not it's best for my health.

Some people prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath.

Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

Healthy Antioxidant

Studies (2) have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging "free radicals".

Side-Effects

Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract.

There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery. As with any medicine, always check with your doctor first and tell your doctor if you are using it.

Important: Research published in 2001 concluded that garlic supplements "can cause a potentially harmful side effect when combined with a type of medication used to treat HIV/AIDS". More details are available on the NIAID website.

See also the warnings page on this site.

Medicinal Ingredients of Garlic

There are two main medical ingredients which produce the garlic health benefits: allicin and diallyl sulphides. I've given each of these a page of their own:

Health Effects of Allicin Health Effects of Diallyl Sulphides

Also a page on the chemistry of allicin.

Garlic makes a wonderful health supplement but the garlic cure is no substitute for the basics: sensible eating and appropriate exercise. Garlic should be seen as part of a healthy lifestyle - not as an alternative to it. Always consult your doctor first regarding any medical condition.

Nutrition Information for Tomatoes

Tomatoes contain lycopene, a phytochemical found in the red pigment of the tomatoes. Lycopene has been shown to lower your risk of cardiovascular disease
The following nutrition information is for one serving of tomatoes. That would be about one cup of chopped or sliced tomatoes, or 180 grams. This general information is for any variety of red tomatoes.. 

Macronutrients:

Water: 170.10 g
Calories: 32
Protein: 1.58 g
Carbohydrates: 7.06 g
Fiber: 2.2 g
Sugars: 4.73 g
Total Fat: 0.36 g
Saturated Fat: 0.083 g
Monounsaturated Fat: 0.092 g
Polyunsaturated Fat: 0.243 g
Cholesterol: 0 mg

Micronutrients:

Calcium: 18 mg
Iron: 0.49 mg
Magnesium: 20 mg
Phosphorus: 43 mg
Potassium: 427 mg
Sodium: 9 mg
Zinc: 0.31 mg
Vitamin C: 22.9 mg
Thiamine: 0.067 mg
Riboflavin: 0.034 mg
Niacin: 1.069 mg
Pentatonic Acid: 0.160 mg
Vitamin B6: 0.144 mg
Vitamin B12: 0 mg
Folate: 27 mg
Vitamin A: 1499 IU
Vitamin E: 0.97 mg
Vitamin K: 14.2 mg

Phytonutrients:

Phytosterols: 13 mg
beta Carotene: 808 mg
beta Cryptoxanthin: 182 mg
Lycopene: 4631 mg
Lutein and Zeaxanthin: 221 mg

Cold Tomato Summer Vegetable Soup Recipe

Ingredients

• 6 fresh, ripe tomatoes, seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds), chopped
• 1 cucumber, peeled, seeded, chopped fine
• 1 red bell pepper, chopped fine
• 2 stalks celery, chopped fine
• 1 Tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 2 teaspoons sugar
• 2 zucchini, chopped fine
• 1/2 medium sweet onion, chopped fine
• 1-2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
• 1 teaspoon Worcestershire sauce
• 2 Tbsp olive oil
• 1/4 cup sherry vinegar
• 1 teaspoon chopped fresh oregano (or pinch of dry)
• 1 1/2 cups vegetable broth
• Hot sauce if needed

Method

Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. Better the next day.

Why Fruits are good for health?

Fruits are good source of fiber , vitamins, minerals, and antioxidant. Dietary fiber is very important for our digestive system. Antioxidant will help us to prevent cancer
.
Do all the fruits are good for health?


It depends on your age, the time and amount you consume and your health condition. Apple, grapes, kiwi, berries, pineapple, orange, apricot, plum are in general you can eat any time. Don't eat few fruits just before going to bed. Banana, mangoes, jack fruit, papaya, avocado, are good to have two hours before going to bed.
Eating fresh fruit Vs juice

Eating fresh fruit is always better, but again it depends on how you are preparing the juice, and also how much convenient to consume. For example when we are making strawberry smothie or milk shake we wont remove anything from fruit and as juice we will consume more too. But in case of commercial apple juice we are not going to get any dietary fiber and also more sugar is added. Select your choice considering what else you had too.

Kiwis love tomatoes best

Tomatoes have crept passed the humble potato as New Zealand's favourite vegetable for 2010.
The latest Household Economic Survey figures show New Zealanders bought $99 million worth of tomatoes last year, only slightly ahead of potatoes, at $98.9 million.
Although scientifically classed as a fruit, Horticulture New Zealand counted the tomato as a vegetable for the survey.
While the race for top vegetable was a close one, bananas lead the competition for favourite fruit by a mile.
New Zealanders bought $142 million worth of bananas, $40 million more than any other fresh fruit or vegetable. 
Horticulture New Zealand chief executive Peter Silcock said it was disappointing to see an imported fruit product claiming such a significant portion of the fresh fruit and vegetable sector. 
"At least the mighty Kiwi apple is our second favourite, but the most important information to come out of this survey is it shows New Zealanders are buying more fruit and vegetables, and that's good for the whole country."
The survey shows there has been a significant increase in spending on apples, from $84m in 2007 to $98m in 2010.
Other highlights on the fruit list include pears jumping from ninth place in 2007 to sixth, watermelons moving five places to 11th, up from 16th in 2007, while blueberries feature on the list for the first time at 14th place.

what are carbohydrates

 If bread is the staff of life, carbohydrates are the stuff of a healthy lifestyle. Carbohydrate-rich foods—breads, cereals, pasta, rice, beans, grains, potatoes and many fruits and vegetables—are key to good nutrition.

 Carbohydrates...

• Give you energy
• Can aid in proper digestion (the fiber-rich foods)
• Provide essential vitamins and minerals, especially vitamins A and C, plus potassium (found in fruits and veggies)
• Supply some B vitamins, iron and fiber (mainly whole grains and enriched breads and cereals)
• Can help you manage the amount of fat and calories in your overall diet because carbs naturally tend to be low in fat

Types of carbohydrates	Where are they found?
Whole Grains	Brown rice, oatmeal, whole grain breads and crackers, whole grain ready-to-eat cereals like shredded wheat
Starches (complex carbohydrates)	Cereal, potatoes, pasta, macaroni, rice, bread
Dietary Fiber	Whole grain cereals and breads, ready-to-eat bran cereals, dried beans and peas, fruits and vegetables
Sugars (simple carbohydrates)	Fruit juices, fruits, milk, yogurt, sweetened cereals and baked goods, jam and syrup

Wise Carb Choices

Choose foods every day from the Grains, Fruits and Vegetables and Milk groups. For a 2,000-calorie diet, the suggested amounts are:

• 6 ounces from the Grains Group
• 2.5 cups from the Vegetables Group and 2 cups from the Fruits Group
• 3 cups from the Milk Group

See pyramid servings for more information.
Make half your grains whole grain foods.
Enjoy sweet treats in moderation as part of an overall healthful diet without overdoing it on calories.
It's easy to build a carbohydrate-rich diet when you select a variety of foods for breakfast, lunch, dinner and snacks.

Grains Group	Oz Equivalents
1 small bagel	is equal to 2 oz
4 whole grain crackers	are equal to 1 oz
1 cup whole wheat pasta	is equal to 2 oz
1 oz ready-to-eat cereal	is equal to 1 oz

Vegetable and Fruit Groups	Cup Size Equivalents
1/2 cup orange juice	is equal to 1/2 cup
1 cup mixed greens salad	is equal to 1/2 cup
1 cup cooked vegetables	is equal to 1 cup
1 apple	is equal to 1 cup
1/2 cup strawberries	is equal to 1/2 cup
1/4 cup raisins	is equal to 1/2 cup

Milk Group	Cup Size Equivalents
1 cup milk or yogurt	is equal to 1 cup
1/3 cup cheddar cheese (shredded)	is equal to 1 cup
1-1/2 oz Swiss cheese	is equal to 1 cup
1/2 cup pudding (made with milk)	is equal to 1/2 cup

Carb Challenge

Most of us have no problem getting enough carbohydrates in our diets. The real trick, though, is to swap in more whole grains in place of other choices. Some popular ways include:

• Start at breakfast with whole grain items like muffins, bagels and/or cereal.
• Select whole grain breads for sandwiches at home or when ordering out.
• Choose whole grain crackers, like Triscuit or Wheat Thins, for snacking and entertaining.
• Try brown rice and whole wheat pasta.
• Rev up your recipe repertoire with some whole grains such as bulgur, oatmeal, wild rice or barley.

Learn About Label Terms for Sugars and Dietary Fiber

Here's what food product labels tell you about sugar and fiber:

Good Source/Provides/Contains Fiber	At least 10% of the daily value for fiber per serving (at least 2.5 grams but less than 5 grams of fiber).
High/Rich/Excellent Source of Fiber	20% or more of the daily value for fiber per serving (5 grams or more of fiber).
Sugar Free	Less than 0.5 grams sugar per serving.
No Added Sugar	No sugars (or any other sugar-containing ingredients) are added during processing or packaging. The product might not be reduced calorie, low calorie or sugar free; check the label.

Pancakes

Prep time

10 min

Total time

15 min

Makes

4 servings, about 2 (4-inch) pancakes each

what you need

1 cup flour

2 Tbsp.  sugar

1 Tbsp. CALUMET Baking Powder

1/2 tsp.  salt

1 egg

1 cup  milk

2 Tbsp. oil

Make It

MIX flour, sugar, baking powder and salt.
BEAT egg with milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended and smooth.
LADLE batter onto hot griddle or into hot skillet, using 1/4 cup of the batter for each pancake; cook until bubbles form on top, then turn to brown other sides. Serve with syrup.

 

VELVEETA Tuna Noodle Casserole

What You Need

2 cups medium-size pasta, uncooked

1 pkg.  (16 oz.) frozen mixed vegetables, thawed, drained

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cans  (5 oz. each) tuna in water, drained, flaked

1/2 cup milk

Make It

 

HEAT oven to 350ºF.
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
STIR in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
BAKE 15 to 20 min. or until heated through. Stir before serving.

Financial for child education

In a fast moving and growing world where by an eye blink now we are at year 2010. We need to prepare for our child education where in 10 years time the education scheme will definitely going through changes and increase in requirements. One thing for sure, the education fee will definitely will increase. So, what are our plans to better prepare to overcome these changes and challenges?

I will cover our future education scheme in a another topic in a near future. Now, I would like to discuss and share my thought on financial for education. In general, most parents already invested in insurance for their child education. Before we could commit of these insurance, investment and saving, we have to have a plan for our child education. I've list down the checklist below:

1. What is your education plan for your child future? an engineer, a doctor, a pilot, an academician and entrepreneur

2. You may want have a plan A and plan B, which worst case scenario, if plan A does work then you could easily switch to plan B almost immediately.

3. Once you chose the education plan then you have to commit on financial commitment which my recommendation, put aside minimum of 10% to 20% of your gross salary for this plan.

4. Diversify your financial commitments into 3 main categories; protection (insurance), investment and saving.

5. Monitor your child education and ability which you may see his/her potential and adjust your financial commitment accordingly.

Lastly, every single cent you spent on our child education will give you a peace at heart and you will never regret.

Mexican Recipies

Use these great mexican recipies from the  comfort of your home and have a feel of the great country from the south of the border
Corn Salsa - mexican recipies

• 16      ounces        Corn; Canned -- Drained (1 cn)
• 4      ounces        Green Chilies; Canned -- Drain
• 1      each          Jalapeno Chile -- *
• 1/4  cup           Green Bell Pepper -- Chopped
• 1/4  cup           Green Onions w/tops -- Sliced
• 2      tablespoons   White Wine Vinegar
• 1      tablespoon    Vegetable Oil
• 1/4  teaspoon      Salt

*  Jalapeno chile should be seeded and finely chopped.
Mix all ingredients.  Cover and refrigerate until
chilled, about 1 hour. Makes about 2 1/3 cups Salsa.
Corn Tortillas - Mexican Recipies

• 2      cups          masa harina
• 1 1/3  cups          warm water

Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use.
When you're ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.
Corn-Salsa Pita Sandwiches - Mexican Recipies
--- Sandwiches: ---

• ears of corn
• 1 1/2  cups          shredded red cabbage
• green bell pepper -- chopped
• tomato -- chopped
• bacon slices -- cooked
• pitas
• 1 1/2  cups          cheddar cheese -- shredded
  • • • • --- Salsa: ---
• 1      cup           sour cream
• 3      tablespoons   lime juice
• 2      tablespoons   chopped onions
• garlic clove -- minced
• 1      teaspoon      chili powder
• 1      teaspoon      ground cumin
• 1/2  teaspoon      sugar
• 1/4  teaspoon      salt
• 1/4  teaspoon      cayenne pepper

* Only fresh corn will make this sandwich taste its very best, but use
well-drained canned corn if necessary.
SALSA: Mix all the salsa ingredients well and chill.
SANDWICHES:
1. Remove husks from corn, remove corn silk and snap off ends of
stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,
cover, and cook for 5-7 minutes.
2. Remove corn from water, drain, and cut corn from cob.
3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.
4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.