Artichoke and Asparagus Month on January, 2018: How to can or freeze vegetables such as tomatoes and cucumbers from a garden?

January, 2018 is Artichoke and Asparagus Month 2018. Easy Asparagus Recipes‎ Behold Authentic Italian Flavor & Add Parmesan To Your Asparagus!

How to can or freeze vegetables such as tomatoes and cucumbers from a garden?

Artichoke, Globe Remove outer leaves. Wash and trim stalks. Remove "chokes" and blanch, a few at a time, for 7 minutes. Cool in iced water for 7 minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.

Artichoke, Jerusalem Peel and slice. Place in cold water with the juice of a lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Asparagus Wash and remove woody portions and scales of spears. Cut into 6 inch lengths and blanch in boiling water for 3 minutes. Cool in iced water for 3 minutes. Drain. Place on trays in a single layer and freeze for 30 minutes. Pack into suitable containers, seal and label. Keeps up to 6 months.

Beans, Broad Shell and wash. Blanch in boiling water for 1½ minutes. Cool in iced water for 1-2 minutes. Place on tray in a single layer and freeze for 30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to 6 months.

Beets Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Label. Freeze up to 6 months.

Broccoli Choose tender young heads with no flowers and tender stalks. Wash well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced water for 3 minutes. Drain. Spread on tray in single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6 months.

Brussels Sprouts Remove outer leaves and cut a cross at the stem end of sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3 minutes. Drain and spread on tray in a single layer. Cover with plastic wrap to prevent the smell from permeating the freezer. Freeze 30 minutes, remove from tray and pack into plastic bags. Remove air, label and seal. Keeps up to 6 months.

Cabbage Remove outer leaves and wash the remainder. Cut into thin wedges or shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal. Keeps up to 6 months.

Carrots Wash and scrub carrots and cut large carrots into pieces. Blanch 3 minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Keeps up to 6 months.

Cauliflower Divide into florets and wash. Blanch for 3 minutes in boiling water. Chill in iced water for 3 minutes. Drain and place on a tray in a single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Celery Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chayote Cook sliced chayote until tender in boiling water. Drain well, mash and cool. Pack into plastic containers with well fitting lids, leaving space at the top for expansion. Freeze up to 6 months.

Chilies Remove seeds, wash and dry. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chinese Broccoli Remove coarse leaves and thick stems. Wash and blanch in boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Chinese Cabbage Only freeze crisp and young cabbage. Wash and shred finely. Blanch for 1½ minutes. Chill in iced water for 1-2 minutes. Drain and place in freezer bags, label and seal. Keeps up to 6 months.

Chinese Spinach Wash and trim leaves off stalks. Blanch 1 minute. Chill in iced water 1 minute. Drain, pack into freezer bags and remove air from bags. Seal and label. Keeps up to 6 months.

Cucumber Peel and chop in food processor. Pack into plastic containers with tight fitting lids. Label and freeze. Keeps up to 6 months.

Eggplant Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off excess liquid and fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Seal and label. Keeps up to 3 months.

Fennel Use fresh young stalks. Wash thoroughly. Blanch 3 minutes. Chill in iced water 3 minutes. Drain, pack in freezer bags and remove air. Keeps up to 6 months.

Garlic Place separated bulbs in freezer bags. Remove excess air from bags, seal and label. Keeps up to 3 months.

Ginger Separate ginger into convenient sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze up to 6 months.

Kohlrabi Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Leek Remove tough outer leaves, wash remainder. Cut away green part of stem, slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and 3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Winter Squash Peel, cut into pieces and cook in boiling water until just cooked. Cool and place in freezer bags, remove air, seal and label. Keeps up to 3 months.

Mushrooms Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags. Remove air, seal and label. Freeze up to 6 months.

Okra Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from bags, seal and label. Freeze up to 6 months.

Onion Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in a plastic container. Label and freeze up to 3 months.

Parsnip Peel and dice. Blanch 2 minutes, chill in iced water for 2 minutes, spread on a tray and freeze for 30 minutes. Pack into freezer bags, remove air, label and seal. Keeps up to 6 months.

Peas Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Pepper Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.

Potato Scrub new potatoes. Cook in boiling water until almost done. Drain, cool, pack in freezer bags. Seal, label and freeze for up to 6 months.

Slice and deep fry 4 minutes. They should be tender but not browned. Drain and cool on paper towels. Place on a tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3 months.

Prepare mashed potatoes and freeze up to 3 months.

Pumpkin Peel and cook in boiling salted water until tender. Mash, cool and pack into plastic containers leaving headspace. Freeze up to 3 months. Alternatively, peel and cut into pieces. Bake until almost done. Pack into freezer bags when cool, remove the air, seal and label. Keeps up to 3 months.

Rutabaga Only use tender young rutabaga. Cut to required size and blanch 3 minutes. Chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Shallots Separate cloves and place in freezer bags. Remove excess air. Keeps up to 3 months.

Snow Peas Use tender leaves. Wash and trim. Blanch 30 seconds. Chill in iced water 30 seconds. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Spinach Wash well and trim leaves from stalks. Blanch in small quantities of boiling water for 1 minute. Chill in iced water for 1 minute. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Squash Peel and cook in boiling salted water until tender. Mash, cool and pack into freezer containers leaving room for expansion. Seal and label. Freeze up to 3 months.

Sugar Snap Pea Remove pods, wash and blanch for 1 minute. Chill, drain and spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air, seal and label. Will keep up to 6 months.

Sweet Corn Clean well and remove all silk. Cut off top of cob. Wash, blanch a few cobs at a time for 5-7 minutes, depending on size. Chill in iced water 5-7 minutes. Drain and wrap each cob in plastic wrap. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months.

Sweet Potato Peel and cut into pieces. Blanch 3 minutes in boiling water, chill in iced water 3 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6 months.

Tomatoes Wash, remove stems, cut into halves or quarters or leave whole. Dry and pack into freezer bags. Remove air, label and seal. Keeps 6 months.

Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up to 6 months.

Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers, leaving headspace. Keeps 6 months.

Turnip Peel and trim young, tender turnips. Cut to required size and blanch 3 minutes. Chill in iced water for 3 minutes. Drain and place on tray in a

Amazon Gold Box

I want to lose about 5 pounds in 1 month.?

I want to lose about 5 pounds in 1 month.?

There is nothing embarrassing about telling your parents that you want to eat healthier, they would probably be thrilled! Eat lots of veg! Ditch the WHITE rice and the MARGARINE!!! Those are two things that are sooo bad for you. What are you eating at school?!? You need to be eating every 2-3 hours to keep your metabolism working.

You won't need to go on a full out diet especially at your age but try to make wiser choices eat more! Hard to believe for some but if you aren't eating a minimum of 1200 healthy foods your body goes into STARVATION mode and you gain weight not lose!

"Clean Eating" - eating healthy is the only way to loose weight and keep it off! Exercise, eat clean and you'll feel great and look amazing!

Start "Clean Eating", personally I find this to be the best plan since it's just eating "real" foods! I've been following Tosca's Cooler Plan and have seen great results with that, this might work for you too!

Read Tosca Reno's Clean Eating Recharged book. Here are "The Eat-Clean Principles" from page 21 of her "Recharged" book.

What To Do

-Eat More - eat six small meals each day.

-Eat Breakfast every day, within an hour of rising.

-Eat a combination lean protein and complex carbohydrates at each meal.

-Eat sufficient (two or three servings) healthy fats every day.

-Drink two or three liters of water each day.

-Carry a cooler packed with Clean foods each day.

-Depend on fresh fruits and vegetables for fiber, vitamins, nutrients and enzymes.

-Adhere to proper portion sizes.

What To Avoid

-Avoid all over-processed foods, particularly while flour and sugar.

-Avoid chemically charged foods.

-Avoid foods containing preservatives.

-Avoid artificial sweeteners.

-Avoid artificial foods (such as processed cheese slices).

-Avoid saturated and trans fats.

-Avoid sugar-loaded beverages, including colas and juices.

-Avoid (or do you best to limit) alcohol intake.

-Avoid all calorie-dense foods containing little or no nutritional value. I call these anti-foods.

-Avoid super-sizing your meals.

Additionally, healthy foods include:

Protein -

Beans of all kinds

Beef tenderloin

Bison

Canned salmon, packed in water

Canned tuna, packed in water

Chicken breasts

Chickpeas

Eggs

Fat-free plain yogurt

Fresh fish (cod, salmon, tilapia, etc.)

Kefir

Lean ground turkey

Lentils

Low-fat cottage cheese

Natural nut butters (almond, cashew, peanut, etc)

Pork tenderloin

Tempeh

Tofu

Unsalted raw nuts and seeds

Starchy Complex Carbs -

Amaranth

Brown rice

Buckwheat

Bulgar

Cream of wheat

Millet

Oatmeal

Quinoa

Wheat germ

Whole-grain pasta

Bananas

Carrots

Chickpeas

Beans (kidney, navy, pinto, soy)

Sweet potatoes

Potatoes

Radishes

Split Peas

Lentils

Yams

Carbs from Fruits and Vegetables-

Artichokes

Asparagus

Beet greens

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Celery

Cucumber

Eggplant

Kale

Lettuce

Okra

Onions

Spinach

Tomatoes

Turnip greens

Watercress

Zucchini

Apples

Berries

Citrus fruits

Dried fruits (in moderation)

Grapefruit

Grapes

Kiwi

Lychee

Mango

Melons

Oranges

Papaya

Passion Fruit

Pears

Plums

Pomegranate

Healthy Fats -

Almonds

Avocados

Cashews

Cold-water fish

Flaxseed

Hazelnut oil

Nut butters

Olive oil

Pecans

Pumpkinseed oil

Safflower oil

Sunflower seeds

Walnuts

Note:this is not an exhaustive list

Follow the above and you'll see great results! :)

Good luck!

Which fruits can I feed my 3 month old Guinea Pig?

Which fruits can I feed my 3 month old Guinea Pig?

you can feed them mant things some you can only give them alittle of somthing though they can have:

Apple (Seeds are Poisonous)

Apricot

Artichoke

Asian Pear

Asparagus

Banana (Can cause constipation)

Basil

Beet greens

Beets

Belgian Endive

Bilberries

Blackberries

Blueberries

Broccoli

Brussels Sprouts

Cabbage (Green)

Cabbage (Red)

Carrot tops / leaves

Carrots (Can cause liver problems)

Cauliflower / Broccoli flower

Celery leaves

Celery Root / Celeriac

Celery stalks (cut into small pieces)

Cherries (Remove stones)

Chives (Feed in moderation)

Cilantro / Chinese Parsley Coriander greens

Collard greens

Corn on cob/strings/leaves/stalks

Crabapple

Cranberries (whole fruit, not juice)

Cucumber (Not pickled)

Currants (Black-Leaves also edible)

Currants (Red)

Dandelion greens

Dates (High in Sugar when dried)

Dill

Feijoa / Pineapple Guava

Figs (High in Sugar when dried)

Garden Cress

Gooseberries

Grapefruit (Acid may cause sores on mouth)

Grapes (High in Sugar when dried)

Grass (wheat grown in pots)

Green Beans in pods / String Beans

Green Endive

Green Leek tops (Feed in moderation)

Green Onion tops Feed in moderation)

Guava

Hay (Alfalfa) (Only treats for Adults)

Hay (Orchard)

Timothy hay (Feed unlimited to Adults)

Kale (curly or plain)

Kiwi Fruit

Kohlrabi bulbs

Kohlrabi leaves

Lemon

Lettuce (Arugula)

Lettuce (Bibb)

Lettuce (Boston)

Lettuce (Butterweed)

Lettuce (Cos)

Lettuce (Dark Green Leaf)

Lettuce (Romaine)

Lime

Mango

Melon (Cantaloupe)

Melon (Honeydew)

Melon (Watermelon)

Mint

Mustard greens / Leaf Mustard

Nectarine

Orange (Acid may cause sores around mouth)

Papaya / Paw Paw / Tree Melon

Parsley (curly or plain)

Parsley root

Parsnip

Passion Fruit / Granadilla

Peach / Stone poisonous

Pear

Peas in pods, Pea Shoots

Peppers (Sweet or Bell) Red

Peppers (Sweet or Bell) Green

Peppers (Yellow)

Persimmon (American or oriental)

Pineapple (Feed in moderation)

Plum, Prune (High in Sugar when dried)

Pumpkin

Radicchio / Italian Chicory

Radishes

Raspberries

Rosehip

Rutabaga

Spinach (Feed in moderation)

Strawberries

they cant have:

Potato (Starch that's in the potato will kill them)

Sugar, like chocolate and candy (They can't digest it)

Dairy Products (This will make them sick)

Almonds (Can't digest)

Agoda
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