HEALTHY WHITE

Jumat, 24 April 2009

8 easy ways to maintain eye health

Keep your eye health, easy ways to maintain eye health, at this post i wanna to post some thing that explain about the main the eye health. keep our eye health.

Do your eyes feel tired and sore after working all day? Modern lifestyle causes stress on the body and eyes among us suffer the most.

But certainly not be like this. Learn how easily you can do to eye health and your eyes will feel and look better in just a few days.

1. Check the eyes every 12 month
Vision problem that will not grow more severe, and wearing contact lenses or glasses are no longer suitable for you can cause vision problems and headaches.

2. In summer, use glasses
UV rays can create serious damage to the eye. A good optician can help prevent this. When buying glasses, make sure that you can reflect at least 98% UV radiation.

3. Eat a good nutrition for you and your eyes
Recent studies indicate that this group of vitamins and antioxidants can prevent, or at least slow the growth and degeneration makular cataracts. Nutrition is good for the body is also good for the eyes.

4. If you read or work computer use, make sure the light right
Working with minimal light can cause eye fatigue, but the light is too bright is not good. The light works best if the computer is from the soft starlight table lamp from the side. Reduce the light level (brightness) monitor. So the color is not too sharp, but the eyes will be more comfortable.

5. Rest your eyes
Almost all people feel their eyes is not so comfortable after sitting all day in front of a computer screen. This is due 25% eyes blink less than normal, so that causes dry eyes. One thing you can do is close your eyes and count to 5 before opening it again. This is another turn of the screen and focus on an object far away, as often as possible.

6. Find a contact lens with good quality
Not all contact lenses the same. It's a safe for your eyes, and there is also a risk of eye damage. Know what the industry offered a modern contact lenses will help to make a wise choice, not simply follow what the doctor said.

7. If you wear contact lenses, keep the good
Contact lenses are not making so, but you also can not ignore its cleanliness. Each time you use or will deliver your contact lenses, wash. You must also change its fluid, when you put in place when you sleep at night.

8. Wear contact lenses according to the recommended schedule
There are people to save by using contact lenses longer than intended. This is not a good thing. Although kulitas lensanya not be reduced, protein mass can obscure your vision. Another thing that must be considered is, the longer you wear your contact lenses, the higher your risk of eye infection.

yups, so we treated eyes, keep our eye. if you get something with your eyes, immediately consult a physician.

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156 Cheap, Healthy Recipes for Ten Common Leftover Herbs

(Sorry for the lateness of the usually-on-Wednesday article, everybody. Finding oregano recipes was much harder than I thought.)

When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.

However.

Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.

It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.

In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:

The herb is a primary ingredient.
Each recipe is healthy and inexpensive according to the standards we usually use on this site. (See our FAQ.)
I’ve only made dishes with the CHG tag, and can subsequently vouch for them. All other recipes come from individual food blogs (which I generally trust) or aggregate recipe sites (All Recipes, Epicurious, etc.), where they’ve garnered at least an 85% approval rating from reviewers.
After each recipe title, I list the amount of the herb necessary to make the dish. Keep in mind that this is relative: two tablespoons of parsley isn’t a lot of parsley, but two tablespoons of rosemary is a LOT of rosemary.
Remember: recipes can be scaled up or down, depending on how much you’re making.

Kamis, 23 April 2009

Veggie Might: Kitchn Cure - Pantry and Fridge

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

My kitchen is a mess. Not so much dirty messy as cluttered, unorganized, and poorly lit. I'm a renter, so my options for renovation are limited to temporary shelving and pot racks. (Viva la pot rack!) Said shelves and the few cabinets that came with the place are filled to overflowing.

You, dear readers, are already aware of the bad lighting via my questionable photography. (See picture at the right.) Not only does my solitary kitchen window give me a view into the neighbor's kitchen and bathroom (blarg), my overhead light is only semi-functional. (I’ve had a call in to the super for a few months now.)

Hello? Is anyone out there? I need some inspiration/motivation/HELP to get things under control.

[Enter stage left] The Kitchn 2009 Kitchen Cure: a six-week challenge to "get your kitchen to be clean, healthy and organized, and your cooking more nourishing and delicious than ever.” You can still sign up and participate at your own pace. Do it with me; it’ll be fun!

The Kitchn is the kinda fancy yet often practical food blog in the Apartment Therapy universe. Sometimes I have to take breaks from reading AT because the beautifully styled homes and food remind me just how much of a mess my pad (and my food photography) really is.

It had been nearly a month when I checked in, only to find pictures of the editors’ messy cabinets and refrigerators. There, alongside The Kitchen Cure details, was the promise we were in this cleanse together. The step-by-step suggestions are a huge help too. My mess of a kitchen immediately seemed more manageable.

Week 1 focuses on cleaning out the pantry and fridge. In a burst of spring cleanliness, I had just cleaned out my fridge and old school defrost-it-yourself freezer the week before. Since I was a half-week late taking on the challenge, I was happy for the head start.

Well, are you ready? Here is my game plan.

Step one: Take everything out of cabinets
You may be able to just take down one shelf’s contents at a time. I knew I wanted to move things from cabinet to cabinet. It was necessary to take everything out so I could see what kind of space I had to work with.

Step two: Clean cabinets
The cabinet above the stove, where I’d been keeping my spices and baking supplies (I know! All that heat! Hence my plan to move things), has a perpetual oily coating from cooking. I use a mixture of eco-friendly dish soap, water, and splash of vinegar to cut right through that grease. No scrubbing necessary—and it was past time for a pass at this chore. I gave the other two cabinets and the top of the fridge a good wipe too.

Step three: Consolidate and pitch
This was fun—and hard. I have more spices, beans, and grains than I realized. The awesome thing is that I really do use them. In a pinch, I could feed a small theater troupe for a week without going to the store.

I store most of my dry goods in reused glass jars, and have started doing the same with spices I buy in bulk. I incorporated into the pantry a bunch of Mason jars my friend JB gave me when she moved.

I also tossed out some oldies but goodies taking up space: the tiny jars of marjoram and white pepper that I’ve had since I moved in (1996), the soy flour I bought at least 5 years ago to make this one cookie recipe that even I didn’t like, the ground nutmeg I just bought that had solidified from keeping it over the stove. Lesson learned.

Step four: Wipe down everything going back in
A fresh bucket of soap and vinegar washes away all the gunk.

Step five: Put everything back
Now this was tricky. It took a few tries to get everything back in neatly, efficiently, and with room to spare. I promised the roommate he’d have space on the shelf in the wardrobe.

I have a freestanding closet in the kitchen for linens, and one shelf is devoted to pantry items. Originally, TR and I shared this shelf, unequally, but he had some room. Little by little, I encroached on his space until I had taken it over completely. He never said anything; he just stopped trying to put stuff there. Now he has a full half of the shelf. Its still sitting there empty, but it’s his.

The Pantry/Fridge Cleanse was a success. I know what I have; I know where it is; and it’s clean. I can also access it easily, which is a nice bonus. Even though I’ll be traveling some, I hope to stay on track with the Cure. Week 2 focuses on decluttering the rest of the cabinets and purging the kitchen gear you don’t use.

Are you up for the challenge? Do you have any clutter removal/prevention tips? Join me! It’s amazing how much easier this stuff is with a “buddy,” bite-sized steps, and a little accountability.

Rabu, 22 April 2009

Tuesday Megalinks: The Wildly Off-Topic Edition

Folks, not only is it Free Cone Day at Ben & Jerry’s AND $0.50 Iced Coffee Day at Dunkin Donuts, it’s also National Chocolate-covered Cashews Day! (Note: not kidding.) In celebration, some of this week's links are a bit unrelated. Still, they're good reads.

Ad Age: While Others Pare, Food Network Magazine Doubles Circ
Bon Appetit and Gourmet are heading down the toilet, while a magazine that regularly features Sandra Lee (and, okay, Ina Garten) perseveres. Up is down, black is white, people!

Boston.com: Dogfish Brewery Always Learning New Tricks
And here I thought my favorite beer was flavored by rainbows and ground-up unicorn horns, when it was chicory, raisins, and maple syrup the whole time. Mmm … beer.

Chow: Your Meat is Green
So, you love meat. Bacon floats your boat, pancetta rocks your socks, and life would be a little less awesome without the occasional big, juicy burger. But you’re also a responsible human being who wants the environment to avoid exploding in 2011. How do you reconcile the two? Chow has ten ideas.

Eat Me Daily: Offal of the Week - BLOOD
a.k.a. How to Consume Hemoglobin Without Resorting to Vampirism. (With pictures!)

Food Network Addict: Comments on Mark Bittman’s “TV Cooking vs. Real Cooking” Piece in the New York Times
Last week, NYT blogger/cookbook author Mark Bittman posted a critique on the shortcomings of cooking shows. Honestly, I love Bittman, but it wasn’t superbly done, and a little strange to read since he’s such a TV vet. FNA rebuts harshly, but his points are on the money.

Jezebel: He Can’t Haz Cheezburger
Dudes, check it: “A study says guys who subsist on processed meat and full-fat dairy have lower sperm quality than fruit-and-veggie fiends.” Might wanna put that bologna sandwich away for now. Just saying.

The Kitchn: Essential Kitchen Tools – a Roundup of the Basics
Basically a compilation of older Kitchn posts, but that doesn’t mean it’s not worth looking. Why? Well, clicking on things is fun. Really, it's the bubble wrap of the internet.

The Kitchn: What Can I Do With… - 75 Tips for Leftovers and Ingredients
Oh my gosh, this is solid. Imagine a fairly extensive database for all your excess foods, and *poof* the Kitchn has it.

LA Times: Food Club brings longtime friends back to the table
Old people! Eating food together every month for 45 years! I love this.

Like Merchant Ships: Use What We Have – Ugly Craigslist Canvas
This is too cute for words.

Money Saving Mom: Does Anyone Have an Incredible Homemade Macaroni and Cheese Recipe?
At last glance, this had 158 comments/suggestions, several of which linked to Pioneer Woman’s version. Has anyone tried? Is it really that good? I’m willing to eat 14 pounds to see.

New York Post: Super Surprise Me
Initial reaction: Ick. The Post.
After reading the article: This article about the gourmetization of fast food restaurants is great! And it’s … the Post. I feel weird now.

New York Times: Showdown at the Coffee Shop
Look out Splenda. Watch your back, Equal. Don’t go anywhere without protection, Sweet N Low. Stevia’s new in town, and she’s out for blood. (And coffee.)

Rocks in My Dryer: An Open Letter to the People in the Fashion Industry Who Design Clothes for Grown Women
Word.

Serious Eats: Snapshots from Italy - the Father of all Carrots
Carey Jones has claims to have found the greatest carrot in the history of carrots. BEHOLD!

Time: How Americans Spend Now
If you’re a sucker for slideshows, have a few clicks on Time Magazine. They did quick profiles of 17 different Americans, examining how their money habits have changed over the last year. Some are hardly affected, while others have undergone huge life overhauls.

Washington Post: Baby, That's Good- Homemade Food Has Practical Appeal
Lots of parents are making their own baby food nowadays, and many are going more upscale than yer average jar of pureed peaches. I don’t know about you guys, but Baby Risotto is something I can get behind. (P.S. “Baby Risotto” meaning risotto FOR babies, not a risotto MADE OUT OF babies.)

Wise Bread: Seven Solutions for the Lazy Gourmet
Whether you’re full of sloth or just pressed for time in the kitchen, these techniques will give you flavor as fast as you can say, “Ooo … deglazing makes neat sounds.”

(Photos courtesy of Ridgeview Liquor, Lindley Food Service, and Sustainable Seed Company.)