CGS Age Sur http://cgsagesur.com Thu, 26 Jan 2012 19:34:28 +0000 en hourly 1 http://wordpress.org/?v=3.1 Food For Your Face http://cgsagesur.com/food-for-your-face/ http://cgsagesur.com/food-for-your-face/#comments Thu, 26 Jan 2012 19:34:28 +0000 http://cgsagesur.com/?p=95

Let food be thy medicine and medicine be thy food

-Hippocrates

What you choose to put into your body is your fuel and your medicine.  That is why healthy eating makes for healthy people.  Your body requires certain nutrients and vitamins from food, and when it is not getting those things or if it is getting too much bad there can be consequences.

I have a story about those consequences.  It is a story about something that happened to me very recently, in fact.  I went on a carbohydrate and refined sugar binge a couple of weekends ago.  I am talking about cupcakes aplenty and white bread galore.  If it is not healthy for you, I ate it.  Sadly I looked at my reflection days later and noticed some serious acne in a place where I haven’t had a breakout since my teens.  My cheek was covered in blemishes.  I tried to cover the mess I made with makeup, but my skin was so oily it just looked worse.

Still today I am trying to get the red lumpy blemishes off of my face.  I am back to my healthy eating routine and I am trying my hardest to keep my hands off my face.  Now, food is not a main cause of acne, and changing your diet might not eliminate acne all together, but it sure can help.  If you cannot figure out where those bumps are coming from, maybe it is time to check your diet.

  • The hormones that are naturally found in dairy products can be a culprit to aiding in some of your acne woes.  Those hormones can trigger your very own and in turn your pores can become clogged and your skin oily.
  • Remember I told you I went on a carb binge?  Well, if you do too it can affect your skin.  Sugars, breads, potatoes, pastas, and white carbs will up your oil gland stimulating hormones, the androgens.
  • Foods with high zinc content can be of help in keeping your skin clear from blemishes.  Teh zinc from foods is known to combat the bacteria which causes acne.  It is also an anti-inflammatory.  Lean meats like lamb, deer, and lean red meet are good options to get your zinc fix, but steer clear of supplements because zinc can be toxic.

Remember what Hippocrates said and make sure that you are getting the nutrients you need to live a happy and healthy life.

 

]]> http://cgsagesur.com/food-for-your-face/feed/ 0 The Truth About Eating Animals http://cgsagesur.com/the-truth-about-eating-animals/ http://cgsagesur.com/the-truth-about-eating-animals/#comments Thu, 16 Jun 2011 15:19:22 +0000 http://copernicmediasolutions.com/?p=33 A few weeks ago, PETA released a very interesting infographic titled “The Truth About Eating Animals.” For anyone on the fence about becoming vegetarian, this infographic may be just what you need to push you over the edge.

Just some startling facts from the infographic:

  • If every American skipped one meal of chicken per week, the carbon dioxide savings would be the same as taking more than a half a million cars of US raods.
  • You save more water by not eating a pound of ground beef as you do by not showering for 6 months.
  • More than 70% of the grain produced in our country is fed to…animals. NOT humans.

Check out the infographic for yourself and tell us how it makes you feel?

]]> http://cgsagesur.com/the-truth-about-eating-animals/feed/ 0 Italian Vegetarian Feast http://cgsagesur.com/italian-vegetarian-feast/ http://cgsagesur.com/italian-vegetarian-feast/#comments Thu, 16 Jun 2011 15:14:57 +0000 http://copernicmediasolutions.com/?p=30 There is nothing I love more than gathering my family around the table for Italian food. Italian food is rooted in tradition, and easily modified to suit any vegetarian’s no-meat preferences.

A few weeks ago, I had my brother and sister-in-law in town. They are not vegetarians, and sometimes my brother complains about the lack of meat in the meals I serve. However, during his visit I made the following dinner, and he absolutely loved everything I prepared.

The lasagna is hearty, the salad is crisp, and the garlic bread is to die for. Follow up your meal with our Tiramisu and Frangelico and coffee and you will have yourself some very stuffed, yet satisfied, guest. I promise!

Appetizer:


Caprese on a Stick

Ingredients

  • 1 pint cherry tomatoes, halved
  • 1 (.6 ounce) package fresh basil leaves
  • 1 (16 ounce) package small fresh mozzarella balls
  • toothpicks
  • 3 tablespoons olive oil
  • salt and pepper to taste

Directions

  1. Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

Yields 18 skewers.

Salad

Lemony Caesar Salad


Ingredients

  • 1/2 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (optional)
  • 1/8 teaspoon pepper
  • 9 cups torn romaine lettuce
  • 1/4 cup grated Parmesan cheese
  • 1 cup salad croutons (optional)
  • Sliced red onion (optional)

Directions

  1. In a small bowl, combine oil, lemon juice, garlic, mustard, salt if desired and pepper; mix well.
  2. In a salad bowl, combine romaine and cheese. Drizzle with dressing; add croutons and onion if desired. Toss to coat. Serve immediately.

Yields 6-8 small salads.

Bread

Garlic Pita Bites


Ingredients

  • 1 (10 ounce) package pita bread, cut in half
  • 3 tablespoons butter
  • 1 teaspoon crushed garlic
  • 1 teaspoon dried Italian-style seasoning
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
  3. In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
  4. Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

Yields 20

Hearty Vegetable Lasagna


Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Parmesan cheese

Directions

  1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Yields 20 servings

Tiramisu


Ingredients

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder

Directions

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


 


]]> http://cgsagesur.com/italian-vegetarian-feast/feed/ 0