Tips on Choosing Mushrooms:

Mushrooms can be found in the open. Make sure you are familiar with mushroom mushrooms that will be picked if you will consume mushrooms that grow wildly. Some mushrooms have toxins that are not good for consumption. It is recommended to only choose what you really know and be sure that the mushroom can be consumed.

To make it easier, choose mushrooms sold in your favorite super market. It can be ascertained that the super market just sells the type of mushroom that can be consumed.

After knowing the type of fungus to be selected, make sure the freshness of the mushroom. Bulk-sold mushrooms, not in vacuum packs, either cup or pouch, have a higher level of freshness. If the fungus is hatched, choose a clean cap, no bruises or other defects. Some types of mushrooms have a brown color and seem dirty like Portable mushrooms. This type of fungus cannot be identified freshness of color, but the physical condition that there are no bruises and incisions.

Tips on Storing Mushrooms:

Mushrooms are very sensitive to temperature and also physical touch. Therefore it is necessary special handling so that the fungus that we save is not easy to rot which causes the mushrooms we have purchased we cannot consume.

Here are some tips for storing mushrooms:

The best mushroom storage is in the refrigerator. Cold temperatures can maintain the age of the fungus and slow the process of decay.
Put the mushrooms into paper bags, or it can also be wrapped in plain brown paper to avoid touch with the wall or floor of the refrigerator.
Place the base between the mushroom wrapping bag and the refrigerator floor, as the refrigerator floor is cooler than the mushroom needs, and cooler than the air in the refrigerator.
Store in the bottom of the fridge because usually the coldest temperature in the refrigerator is the top, where the cooling blower is stored.

Mushroom Cooking Tips:

Mushrooms are very sensitive to temperature, in addition to cold temperatures; heat temperature also greatly affects the quality of mushrooms when eaten later. Here are some tips on cooking mushrooms:

Avoid washing mushrooms. Washing the mushrooms will make the mushrooms moist and damage the texture. If you want to clean the fungus, can use a special brush to clean the fungus or also with a cloth or dry paper.
Mushrooms can be cooked as a main ingredient, additional ingredients or just as a complement. As the main ingredient of mushrooms can be sautéed. Mushrooms have a distinctive flavor that can be raised with simple additions such as butter or olive oil. Mushrooms contain lots of water, so it will shrink during the cooking process. Also please be aware that the fungus is easy to absorb fat, so always use butter or olive oil to cook it.
Proper sautéing requires high heat and enough oil to coat pots and mushrooms. Improper cooking techniques can lead to mushy mushrooms or slimy with a bad taste.
Some suitable mushrooms are combined with eggs. Can be made mushroom omelet.
Mushrooms can also be used as additives such as in mushroom sauce or pasta. Mushrooms suitable for mushroom sauce are either mushroom or champion mushrooms / small buttons.…

Healthy Eating Tips Outdoors

Many people think rather than having to shop to the market or supermarkets, have to bother weeding vegetables and other cooking materials, then cook yourself in the kitchen, mending choose to eat outdoors. No need to bother, sit down to eat, no need to clear the table and wash dishes as well. Though the concept of healthy eating is not just satiety or also the origin of eating. Soy and eating originate tend to be the wrong diet of most people today. Indeed not enough just satiety, if the consumed does not have the complete nutritional content the body needs. Worse than that, if what we eat contains unhealthy ingredients.

Quality Food Outdoors

Weakness of food outdoors is not just one. Whether its junk food, fast food, or tiger diet, almost all is not a healthy menu for a few things. First, the food itself is not necessarily fresh. Vegetables are stored long in the refrigerator. So does meat, fish, and other ingredients. Means since still raw materials, is not fresh anymore. Not fresh means losing some of its nutritional content, including vitamins and minerals.

Although we know that all raw materials for cooking have lower quality due to topsoil condition we now have lost nutrients for cultivated plants, vegetables and fruits. That means the completeness of the natural nutritional content of spinach, carrots, mustard greens, or whatever kind of vegetables and fruits today is not as old-fashioned.

In addition to the two things above, the next problem lies in how to cook it that adds ugly quality menu outside the home. Why? Look at how to cultivate it with excess oil, overheating oil, excess spices, most salt, even add additive substances that are not necessarily safe for health. So if calculated, almost all the elements in most of the menu outside the home is almost less healthy.

That all causes why metabolic diseases, such as excess fat in the blood, diabetes, coronary heart, and stroke are often exacerbated by such an outdoors diet. Do not forget also why more and more cancer cases nowadays, more about choosing the menu outside the home.

How to Choose Healthy Foods

Of the many weaknesses outside the home menu, if no choice, forced to choose the menu outside the home as well. Therefore some things need to be considered. Among them make sure the food is still fresh, processed simple, do not use excessive spices, and without additives.

Choose a menu that is more and more natural ingredients, rather than processed ingredients, such as more vegetables, fish, beans, mushrooms, tubers, and not sausages or meatballs. If there are salads, sour vegetables, rendang, do not choose spaghetti, pizza, or burgers.

If there is a little use of cooking oil, do not choose fried chicken, fries, or all types of fried foods. If there is whole wheat bread, do not select a donuts. If there is a boiled sweet potato as a snack, do not choose sponge cake. If there is brown sugar (Java sugar) and honey, do not select sugar. So also if wheat bread is available why choose white bread (sandwich).

Menu outdoors tend to be tastier. Tend to be sweeter, salty, and savory, also a lot of flavoring. So the type of menu that wasteful of sugar, salt, and fat as much as possible should be shunned. It needs to be straightened out that it is not meat that makes a person’s blood high, but rather his excessive salt intake.

So when forced to eat outdoors, in addition to choosing a menu as mentioned above, specifically ask to reduce the salt, no seasoning flavor, and use oil is not excessive.

Bright red crackers that we often encounter using textile dyes (rhodamine B) that should not be consumed by humans then do not be selected. Also red cassava tomato sauce, yellow syrup (methylene yellow), crispy meatballs, tofu formalin, or noodles with borax. These include unhygienic ones. And if the presentation is unhygienic, choose the heated instead of the crank.

Unfortunately not all of us can sniff and find out whether the food and the menu we consume outside the home contain foodstuffs harmful to health. Again, choose which raw material comes from nature, not the ones already processed.…


From the flower of plants like cabbage, broccoli turns into a vegetable rich in benefits. Eaten raw can, processed into a variety of dishes is also delicious.

“Vegetable is potent to prevent colon cancer, prostate cancer, lung cancer and stomach cancer”

It’s no secret if broccoli is called a vegetable full of health benefits. This close relative of cauliflower is rich in provitamin A (carotenoids), folic acid and vitamin C. Broccoli also contains many important minerals such as calcium, potassium, potassium, iron and selenium. Sulfur in the form of glucosinolate, antidote compounds, monoterpene and genestein can also be found in broccoli. While flavonoids and fiber increasingly enriched the nutritional content of broccoli.

With a myriad of nutrients above, broccoli also provides great health benefits for the body. Vegetable is potent to prevent colon cancer, prostate cancer, lung cancer and stomach cancer. In addition to being an antioxidant, fiber-rich broccoli is also useful to prevent constipation (constipation) and various other digestive disorders.

Although rich in benefits, broccoli has one weakness, namely easily damaged. This vegetable does not have a long enough shelf life. That’s why you also need to understand how to choose, save and cooking broccoli so that the taste and value of broccoli can stay awake.

 Tips for Choosing BROCCOLI:

    Choose a broccoli that is dry because the water trapped in between broccoli buds will be hard to get out. As a result, the buds and surrounding areas will decay easily during storage. If necessary, wiggle broccoli to remove the water trapped on the sidelines of the flower.

    Notice the appearance of the flower. Choose buds that are still bud and dense with a dark green color and compact.

    Do not buy broccoli that has blackish or yellowish spots. These spots can be caused by dirt, wilts or rotting points. Also observe the marks of truncation at the base of the stem to detect a foul trace in the middle of the trunk. If pressed, the rotten trace will feel soft and watery.

    Feel free to use your sense of smell to recognize the symptoms of invisible decay.

    To find out which broccoli you buy fresh or not, press the stem over the broccoli with the fingertips. Fresh broccoli has a stick that is still hard.

Broccoli Saving Tip:

    Broccoli can be stored in the refrigerator for up to four days, depending on the level of freshness when purchased.

    Clean broccoli from the possibility of caterpillars. Dip into warm water with the crop position pointing down. After the caterpillar comes out, lift and flick the broccoli.

    Cut a stalk that is too long with a maximum of 4 pieces finger included. The bumps are too long to make the broccoli grow quickly so that the flower becomes bloom and yellow.

    Enter the broccoli into black plastic to keep the moisture. Black plastic makes broccoli isolated from light and slows down its metabolism. The result is a green color and the freshness will last longer.

Broccoli Cooking Tips:

    Cooking broccoli requires its own caution. Simply cooked for a while so that the vitamin is not damaged and the color remains attractive. Cooking too overcooked broccoli makes the color turn blackish. Nutritional levels are also much lost, especially vitamin C. In order to keep the broccoli fresh green, boil with boiling water that has been mixed with 1/2 teaspoon salt.…