Schizophasia Blog

Do you enjoy fine wines, spirits and alcoholic beverages? Then The Purveyor is a must for all alcohol connoisseurs, selling an outstanding range of champagnes and rare spirits.

Two of the favourtie drinks and beverages from The Purveyor include:

• Laurent Perrier Rose
  This beautiful Pink Champagne is one of a rare breed of Champagnes obtained by maceration which creates its remarkable rich flavour. The very distinctive badge on the front of the bottle dates back to Henry V. Maturation takes a minimum of four years and disgorgement is carried out manually. Priced at £57.49

• MUMM de Cramant
  Mumm de Cramant is a rare, precious cuvee made in the purest Champagne tradition since 1882. It’s low pressure gives a delicate effervescence. A single-cru cuvee of incomparable purity, blended in the time-honoured tradition with a strict selection of 100% Chardonnay Cramant wines. This favoured terroir produces highly reliable wines, the hallmark of quality and consistency for any great champagne. It’s label recalls how business cards were used in the past; a turned-down corner indicated that the bottle of Mumm de Cramant champagne had been hand-delivered. Formerly reserved for the administrators and friends of the House, it is now Mumm’s exceptional cuvee. Priced at £35.99

But that’s not all, at The Purveyor you’ll find a range of bottles as well as luxury gift collections, for those who are worth spending a little more on!

Prices range from £10 to £1500 and the whole range is tailored to those who enjoy the finer things in life. Only stocking the best brands and products from around the world, ensuring all our products live up to the highest scrutiny and quality. In fact most will only ever be seen in the most stylish bars or five star hotels. The purveyor has collected over 300 of these fine spirits and champagnes for you customers to choose from.

More good news for all of you who enjoy fine drinks. You can now get an exclusive 5% discount on your purchases here from The Purveyor. All you need to do is visit via the link, grab your code and enjoy your savings!… Oh, and of course, Enjoy your drinks!

Comments Off

Tea is one of the most widely consumed beverages in the world second only to water. It is important to know its origins and how it spread to the world. The history of tea dates back to many thousands of years B.C. as tea was used extensively by the Chinese. In fact, the word “tea” comes from the Chinese language “te”. So, China is where the history of tea began and started to become widely consumed in many different occasions. It was not only consumed in social gatherings, but also in religious ceremonies. It soon spread to other Asian countries. In Japan, tea started to become widely consumed as well and it was almost part of every meal.

The history of tea is very rich because it started with the exploration of simple leaves that looked very peaceful in nature, but that carried many biologically potent properties that today we know having many medical effects. In the western world, tea soon became an industrial item that lost some of its icon of being a powerful religious and soul cleansing item. Remember that tea was widely used thousands of years of ago, as part of a body and soul drink and today has become just one more item on a shelf of a grocery store.

Comments Off

Tips on how you can avoid weight gain caused by your cafeteria

College weight gain is at an all time high, and as students continue to pack on the pounds at an increasing rate, we naturally want to know where the blame lies for this growing epidemic. Since food consumption contributes significantly to weight gain, is it safe to assume that cafeterias are responsible for the expanding waistlines of our students? Read on for three reasons why the cafeteria food you eat is making you fat, and tips to help you stop the weight gain.

1. All You Can Eat
When was the last time you were given a tray and let loose in an all-you-can-eat buffet? Although most people only experience this phenomenon while either onboard a cruise ship or visiting Las Vegas, college students often have the buffet going experience three times a day, seven days a week. That comes out to twenty-one opportunities to overeat each week. Students are handed the serving spoon, and the sky is the limit!
Let’s do some simple math together to help explain the damage done by the all-you-can-eat cafeteria. One must consume roughly 3,500 extra calories in order to gain a pound. This may seem like a large number, but when broken down between twenty-one meals, one pound can be gained each week by simply eating 170 extra calories at each meal. These 170 calories can take on the form of an extra helping of cheesy spaghetti, a salad drenched in creamy dressing, or a small, innocent-looking dessert. College cafeterias are lurking with excess calories that are on a mission to end up on your unsuspecting tray.
Cafeteria Weight Loss Tip #1: Ditch your tray. Instead of loading up an entire tray with multiple plates of food, desserts and beverages stick with just a simple plate. This will prevent you from overeating, since more food than can fit on one plate is probably more food than you need.
2. Main Dish Mayhem
College cafeterias are notorious for serving main dishes that are less than nutritious. Cheese covered pizzas, pastas and casseroles often dominate the lunch menus while fried meats, potatoes, and fat laden roasts turn up at dinner. Any direction that you turn to, in a cafeteria, will find you staring straight into the pot of something fattening.
Let’s consider the extra fat and calories that are found in the main dishes that are typically served in the cafeteria. An average serving of lasagna has 550 calories and 22 grams of fat. Two slices of pizza have 540 calories and 28 grams of fat. A serving of fried chicken has 480 calories and 26 grams of fat. When you consistently eat main dishes like these that are high in fat and extra calories the only possible result is weight gain.
Cafeteria Weight Loss Tip #2: Eat only a small serving of the main dish. This will prevent you from eating an extreme amount of excess calories, since the main dishes are usually very rich in calories and fat. Fill the rest of your plate with fresh vegetables and whole grains.
3. Desserts Galore
What is a visit to the cafeteria without topping it off with a mouthwatering dessert? Cookies, brownies, cakes, pies and ice cream are often just what you need to get your mind off of that exam that you need to study for. Women are especially prone to indulging at the dessert bar, due to their chocolate-loving, sweet teeth!
What most students do not realize is how quickly these extra calories add up, resulting in weight gain. A typical large cookie contains over 200 calories and 15 grams of fat. A typical brownie can pack over 400 calories and 25 grams of fat. These are often the calories that end up pushing you over your daily caloric needs, resulting in fat storage around your waist, hips and thighs.
Cafeteria Weight Loss Tip #3: Limit the number of desserts you eat each week. Rather than grabbing a cookie or brownie everyday, designate a day or two each week as your dessert day. This will prevent daily extra calories, and will make the desserts you do eat more enjoyable.

The next time that you are in line at the cafeteria pay attention to what ends up on your plate. Remember that most college weight gain is a result of a mismanaged diet. If you would like more information on avoiding college weight gain, visit www.AvoidTheFreshman15.com to download free information.

About the author:

Diana Keuilian, Certified Personal Trainer, and author of “Avoid The Freshman Fifteen”, has a proven method for avoiding college weight gain. Visit www.AvoidTheFreshman15.comto learn more. She is also the head Fitness Trainer for the nation’s leading online fitness site www.HitechPersonalFitness.comand board member of www.HitechTrainer.comLearn more at www.Keuilian.com

Comments Off

A fun way to learn more about different winesespecially those you normally wouldn’t buy on your ownis to host a wine tasting in your home. Here are a few tips for a fun and educational wine tasting:

* First, decide how many people you’re going to invite. The size of your tasting will probably determine the setup you use and maybe even your tasting’s theme.

* Second, decide on a theme. You could choose a country, a region within a country, or a varietal (a grape). For example, wines from the Southern Rhne, or maybe New Zealand Sauvignon Blancs, or red wines from Chile. You could even settle on an “ABC” theme: “Anything but Cabernet” or “Anything but Chardonnay.” However, I’ve found that the narrower the theme, the more interesting and fun the event.

* Third, decide who will provide the wine and the food. You may chose to stick to cheese, crackers and provide those. And if that’s the case, you could ask your guests to each bring a bottle or two of wine (based on your specified theme).

* Lastly, determine how formal you want the even to be. In other words, will you be pouring one wine at a time and then encouraging comments and observations from everyone? Or will this be a more casual event that merely has a wine theme and no “wine talk”? There are no rules; it’s completely up to you.

Here are some ideas for you to consider:

Your Basic Wine Tasting

* Invite just a handful of friends and ask each couple to bring a bottle of wine. Decide on a themeSyrah, for exampleand set a price ceiling of, say, $30 and a floor of $20. The country of origin is up to the buyer.

* Go to the market and buy a variety of quality cheeses. Consult with the cheese specialist. Let her know the type of wines you’ll be serving. Pick up a couple of baguettes, some olives, a decent olive oil, some sliced cured ham (prosciutto, for example), and some gourmet crackers. Also, pick up a bottle or two of a Sauvignon Blanc, Pinot Grigio, or Rosé so you have something to serve while the guests arrive.

* Give each of your guests a piece of paper and a pen. You may even want to have scoring sheets prepared to help everyone evaluate the wines. But don’t let that intimidate anyone. Make sure your guests know there’s no right or wrong here, and it’s just for fun anyway. Some simple suggestions on how to judge and score wine:

- Color: You’ll want to make sure to look at the wine’s color by tilting the glass about 45 degrees and looking at the liquid against a white background (such as your tasting sheet). Pay particular attention to the rim of the liquid. That’s where the true color will show. The deeper the color, the younger and more concentrated the wine will probably be. Amber, brick-like tones in a red wine are typical indicators of some age. Deep, golden colors in a white typically indicate richness and concentration. Don’t worry about scoring for color. We’ll save the scores for the other elements.

- Aroma: Make sure to give the wine a good swirl. Then, stick your nose in there and take a deep breath. Swirl again and try this one more time. Thoughts on aroma? What do you detect? Write it down. Then, give the aroma a score from 1 - 10, based on YOUR opinion, not others’.

- Flavor: After a few swirls and sniffs, it is time to taste the wine. Start with a small sip and hold it in your mouthon top of and around your tonguefor a few seconds. Swish the juice inside your mouth. It’s also helpful to open your mouth a bit and lightly clamp your top teeth on your lower lip. This creates a very small opening through with you can suck air in rapidly, letting the air run through the wine, and releasing more of the aroma and flavor inside your mouth.

Think about the wine for a few seconds before you swallow. How’s the acidity? The fruit? The tannins? The body? Does it seem balanced? What does it taste like? Does it remind you of something: nectarines, strawberries, vanilla, figs, currants, blackberries? Use your imagination and don’t worry about what others may think; there are no right or wrong answers here. Give the wine a flavor score between 1 - 10.

- Overall Impression: Finally, I like to assign a score based on my overall impression of the wine. Think about what you’ve just tasted. How impressed are you with its overall quality? With the balance and finish? With its overall character? Did it “wow!” you? Was it disappointing? Did it seem flabby or spineless? Give it a separate score between 1 - 5 based on this overall impression.

Now, add up your scores and multiply the total by four. This will give you an overall score based on a 100-point scale.

Tip: Ask everyone to keep their scores secret until everyone has fully evaluated the wine and added up their scores. This will ensure everyone writes down their honest opinion. Compare scores with others (this is always fun) and see how you and the others judged the wine. Repeat this process with the other wines.

Wine tastings can be a ton of fun and a great way to meet interesting people. And guests tend to remember these get-togethers for years. I have friends who still tell me how much fun they had 5 or 6 years ago at a wine tasting party I helped them organize. Follow these tips and you, too, will have friends talking about your “legendary” tastings for years to come.

Ed Gandia is a wine writer based in Marietta, GA. He is the author of the “The Bargain Hunter’s Wine Shopping Guide” (http://www.BestWineBargains.com) - an eBook that teaches wine lovers a simple method to find the best, most consistent $10-and-under wines sold in the U.S.

Comments Off

There are wide variety of ingredients in Chinese cooking. The
ingredients that we normally see can be divided into two major
kinds: vegetable and animal. Vegetable ingredients can be
further divided into vegetables, beans, fresh fruits, dried
fruits, seasonings, vegetable fat, etc. Animal ingredients can
be further divided into meat, internal organs (not everyone
likes them), poltry, aquatic product, egg product. There are
also a selection of special ingredients that we don’t often use
in our daily cooking. They are either rare and expensive that we
only see them in high class hotels or restuarants, or we use
them for special occasions, or from time to time when we want
something different for a change. Some of these inexpensive
special ingredients are getting more popular nowadays due to
their nutritional values and unique tastes.

In this chapter I’ll introduce the two finest and most expensive
ingredients in Chinese cooking.

Shark Fins

Shark fins are one of the finest delicacies in Chinese food.
They are dried in one of two forms - whole or shredded and
formed into a square. The best are from Africa.

Method for preparation:

Wash shark fins and boil for 30 minutes

Soak in cold water for 2 hours and remove rough skin.

Simmer for another 3 hours and soak 4 hours in cold water.

Remove soft bones, be careful not to break shark fin pieces.
Change water and simmer for 3 hours.

Soak again in cold water until soft

Boil with fresh ginger for 1 ~ 2 times to remove smell from
shark fins. Place in deep casserole, add chicken soup stock and
steam for 1 hour. Do not use iron pot as shark fins will turn
dark in color.

Bird’s Nest

Bird’s nest, one of the most delicate ingredients in Chinese
cooking, is produced in Annam, Thailand and Singapore regions.
The Annam bird’s nest is considered to be the best in both
quality and color.

Method for preparation:

Soak bird’s nest for 3 ~ 4 hours in cold water, remove
pinfeathers and foreign particles with a pincette, rinse well
and soften in hot water.

Place softened bird’s nest in soup stock seasoned with salt and
cooking wine, steam for about 30 minutes and serve.

Note: You may freely republish this recipe as long as author bio
and active hyperlinks are kept intact. Thank you!

Comments Off

A good thing is good as long as there isn’t too much of it. The
one cup coffee maker is living proof of this philosophy.

As much as you might enjoy your morning pot of fresh home-brew
coffee, or that late night cup that keeps you going for hours,
too much coffee is definitely not a good thing. As in all forms
of enjoyment, moderation is necessary so that you might keep
enjoying it for a long time. The one cup coffee maker is an
invention that lets you do just that.

It also enables you to have your coffee just as you like it,
wherever you like it. If you are a connoisseur of good coffee,
you will probably want to avoid cheap instant varieties and
prefer to brew your own. But if you travel much, that may not be
a practical option. Or if you work in a public office, it may be
a painful experience to travel to the coffee machine in the
foyer each time you need a cup. Then be forced to accept the
undrinkable stuff that is usually dispensed in those places.

So how about a small appliance that will sit quietly on your
work desk, and make fresh, connoisseur-class coffee for you
every time you felt like one?

Or how about a small apparatus that you can easily pack in with
your light luggage, something that will provide you with the
much-needed refreshment of top-quality coffee at any time, at
any location?

Comments Off

Let them eat cake.

So said Marie Antoinette, Queen of France, upon being told that the peasants were rioting in the streets because they had no bread. It has been cited for over two centuries as an indictment of the arrogance of the aristocracy - but in reality, the young queen may simply not have understood why, lacking bread, a person would not turn to cake. Such was the separation between the tables of the privileged and those of the poor.

Nowhere was that separation so evident, though, than it was in Russia of the last century. While the wealthy dined on caviar, pheasants, creamed chicken and ice cream, the peasants developed their own cuisine that is unequalled for its versatility and variety in the face of the resources at hand. When Russian cuisine first moved beyond its own borders, it was the dishes of the royal table that defined the food of the nation. But it is the so-called peasant cuisine that is the true heart of the nation.

There is no other nation or region in the world that makes so much of soup. Russian regional cuisine features at least seven broad categories of soups, based on ingredients and regions. From thin vegetable broths flavored with herbs, to thick, hearty stews rich with meat and vegetables, soup is a mainstay of Russian cuisine. In many homes, a pot of shchi stood on the back burner of the stove, simmering throughout the day. Although it is technically ‘cabbage soup’, the method of cooking gives shchi a flavor that is indescribable, but unmistakable. In poorer households, shchi might have no ingredients other than cabbage and onions, simmered on the stove and then placed in the oven to ‘draw’ the flavors. A more fortunate household might add anything from beans to sausage to fish to vegetables, to make a savory, soured soup that sticks to the ribs and wakes the taste buds.

Bread is another staple of Russian regional cuisine, and there’s nothing in the world to compare to Russian black rye bread. Heavy and meaty, with a characteristic ’sour’ taste, Russian rye bread is nearly hearty enough to be a meal in and of itself. It’s the perfect bread to offset salted meats, pickled cabbage and sauerkraut. Toasted and slathered with butter, it’s the perfect breakfast to start a day off well, and dipped in soup, it adds texture and flavor to anything from the thinnest broth to the thick, hearty stews of the northern steppes.

It’s impossible to speak of Russian cuisine without mention of borscht. Another soup, this one based on red beets, it is served in many ways throughout Russia. In the Ukraine, for instance, borscht often is made with tomatoes, and has pork and sausage added as well as beef. In Kiev, borscht is often served with sour cream and a sprinkling of caraway seeds. Each region has its own version, and each is fiercely proud and protective of it.

Russian cuisine, like Chinese and US and European regional cuisine, is in reality a cornucopia of styles and recipes, with a dish in Chechnya bearing little resemblance to the same dish in Leningrad. It is wonderful, varied and hearty fare - fit for more than the tables of kings. It is fit for the tables of the people.

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Comments Off

Eating steak has always been a symbol of prosperity. During the
turn of the century, steak houses were patronized by the elite.
The cattle and the oil barons ate their thick cuts of sirloins
smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.

The steak eaters meal begins with a Steak And Potato Soup that is
made with sirloin tips that have been sliced very thin.

Steak And Potato Soup
(Serves 6)

6- sirloin tips , tenderized and cut into thin strips
1-medium yellow or white onion, chopped
2-cups potatoes, cut into chunks
2- cups green beans, fresh or frozen,
1-cup stewed tomatoes, chopped
3-cups chicken broth or stock
3-cups water
3-Tlbs. cooking oil
1/2-cup flour, seasoned with salt and pepper
2-Tablespoons parsley flakes

Directions: Saute onions in one tablespoon of the cooking oil until they are transparent. In another skillet add two tablespoons of cooking oil and brown the sirloin tips that have been combined with the seasoned flour. After the steak and the onions are finished cooking transfer them to a soup or large pot and add the potatoes, green beans and stewed tomatoes. Cover the
ingredients with the chicken broth and water. Simmer on medium-low until the sirloin strips are cooked through and the vegetables are tender. When the soup is almost finished cooking, add the dried parsley flakes. Serve the soup with a side of cheese bread and a Cesear salad.

For the cattle and oil baron or baroness within us, the recipe below is a tribute to the tender and flavorful Porterhouse steak.

Porterhouse Steak
(Serves 2)

1-Porterhouse steak-cut 1.25 inch thick
1-can beef broth
2-jars button mushrooms
Mixture of seasonings:
tsp. salt
tsp. cracked black pepper
-tsp commercial meat tenderizer

Directions: Rub the seasoning mixture on both sides of the steak and place on a broiler rack with a drip pan. Broil for nine minutes on each side. After the steak is finished cooking remove from broiler rack and cover with foil to keep the steak warm. In a medium sized pot: add the meat drippings with the beef broth and the two jars of button mushrooms. Cook the liquids for five minutes stirring frequently. Pour into a serving bowl to spoon over steak. Serve with side dishes of mashed potatoes and buttery corn on the cob.

Filet Mignons are a tender cut of a steak but not the most flavorful and need to be well seasoned and seared in hot butter for a better tasting steak. If grilling them use a gas grill for a better flavored steak.

Filet Mignon

For each individual cut filet mignon:
In a bowl with a mixture of seasonings:
1-Tlb. cracked black pepper
1-tsp. salt
1-tsp garlic powder
1-Tlb. parsley flakes
1-tsp. meat tenderizer
In a separate measuring cup:
-cup white wine
1-Tlb.worchestershire sauce
In a skillet:
2-Tlbs. butter, melted and browned

Directions: Roll each individual cut filet mignon into the seasoned mixture and then drizzle some of the liquid mixture on both sides of the steak. Cook two filets at a time in the butter on medium high heat searing on both sides to desired doneness from two to four minutes on each side in the skillet. The steaks are best eaten medium-rare so don’t’ overcook them. Serve with a side of stuffed baked potatoes and a bowl of tossed salad with blue cheese dressing.

For the cholesterol conscious, the recipe below is a mock sirloin using a lean ground beef that is wrapped with a slice of turkey bacon then seasoned with cracked pepperand herbs for a lower calorie version of a chopped sirloin that has been wrapped with real bacon and also highly seasoned.

Mock Sirloin

(Makes 4)

1-lb. lean ground beef
1- tsp. parsley flakes
1-tsp. tarragon leaves
1-tsp cracked black pepper
1-tsp garlic powder
-tsp salt substitute
4-slices turkey bacon
1-tsp worchestershire sauce

Directions: Mix the seasonings into the one pound of ground beef. Make four thick patties and wrap them with the slice of turkey bacon. Arrange the mock sirloin on a broiler pan rack with a drip pan. Set the broiler to 350 degrees and broil for about thirty minutes. Serve with sides of boiled broccoli and lemon and salad greens with a classic vinaigrette dressing.

T-bone steaks are better tasting when well seasoned and grilled on a gas grill or a indoor stove top one for a better flavor.

T-Bone Steak

For each T-bone steak, season generously with salt and pepper and garlic powder on both sides of the steak. Drizzle some soy sauce on both sides of the T-bone and grill for five minutes on each side. Serve with homemade cottage fries and cole slaw.

For a dessert classified as pure decadence, the recipe below is from Lindy’s Restaurant once a famous landmark of New York City where they served their famous cheesecake.

Lindy’s Famous Cheesecake
(Serves 16 to 20)

Crust:

1-cup sifted all-purpose flour
-cup sugar
1-tsp grated lemon peel
-tsp. vanilla extract
1-egg yolk
-cup soft butter or margarine
Filling:
5-packages cream cheese, at room temperature
1-3/4-cups sugar
3-Tlbs. all-purpose flour
1-1/2-tsp grated lemon peel
1-1/2-tsps grated orange peel
-tsp vanilla extract
5-eggs
2-egg yolks

-cup heavy cream

Directions: To make the crust: In a small bowl, combine the flour, sugar,lemon peel and vanilla. Make a well in the center and add the egg yolk and the butter. With fingertips, mix until the dough leaves the side of the bowl.Form dough into a ball and wrap with plastic wrap. Refridgerate for one hour.Preheat oven to 400 degrees. Lightly grease the bottom and the sides of a springform pan and remove the side. Remove one-third of the dough from refridgerator. Roll out on the bottom of the springform pan.and trim the dough evenly with the edge. Bake eight to ten minutes or until golden. Let cool. Divide the remaining dough into three parts. On a lightly floured surface roll each part of the dough into strips of two and one-half inches wide. Press and line the strips joining the ends alongside the sides of the pan. Trim the dough three-fourths to the top of the pan. Refridgerate until ready to fill. Preheat the oven at five hundred degrees. In a large bowl of an electric mixer: combine cheese with sugar, flour, lemon peel, orange peel and vanilla. Add the eggs and the yolks, one at at time beating well after each egg is added. After the mixture is thoroughly combined add the heavy cream and combine it. Turn oven down to two hundred and fifty degrees. Pour in the filling and bake for ten minutes. Then bake for an additional one hour. Cool in pan on wire rack. When ready to serve, remove the sides of the springform pan and slice into individual pieces

Cooking since the age of fifteen, the author has always enjoyed
cooking steaks and making cheesecakes.

Comments Off

Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home.

If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.

Your portions should be spaced out over the course of the day. Water should be a part of every meal.

After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.

When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.

This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.

In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else’s over indulgence as an excuse for your own.

Establish control over your appetite. Most of us feel guilty if we don’t finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest “wrapped to go.”

Always eat something for breakfast and never “skip it.” When you skip breakfast, you will over-consume for it, later in the day.

Eat slowly and thoroughly chew your food.

Make sure your last meal, or last “snack” of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.

In the later part of your day, skip desserts, sugary cereals, bread, and second portions.

If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.

If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.

Paul Jerard, is a co-owner and the director of Yoga teacher training at: Aura Wellness Center, in North Providence, RI. He has been a certified Master Yoga teacher since 1995. He is a master instructor of martial arts, with multiple Black Belts, four martial arts teaching credentials, and was recently inducted into the USA Martial Arts Hall of Fame. He teaches Yoga, martial arts, and fitness to children, adults, and seniors in the greater Providence area. Recently he wrote: Is Running a Yoga Business Right for You? For Yoga students, who may be considering a new career as a Yoga teacher.

www.yoga-teacher-training.org/index.html

Comments Off