Dieting without Dieting ? Sure You Can ! ...2nd aricle for the series.

This is my second article for this category; the first one was on “why we crave rich foods”. Once we understand why we crave food, it is much easier to realize why conventional or modern dieting doesn’t work for everyone. Conventional approaches rely on external controls such as counting calories, excluding carbs, avoiding sweets, having special diets; we can go on and on. All these work for short time but at the end we give up and return to our old self because of our evolutionary make up and inherent reasons dictated by our own physiology. Focusing on external methods of controlling calories requires lot of self-discipline and sacrifice.  For some it works but majority of us end up in vicious cycle of trying, succeeding for some time, crashing, feeling bad about ourselves, giving up or starting over again.

It is very simple and easy to bring permanent change but in no way instant gratification. All one need to do is

·        Enjoy everything you like:  Don’t devoid yourself of your favorite foods rather enjoy them; don’t be in a hurry to consume it.  Have you honestly analyzed what you eat while you are eating, how taste changes while you eat, can you feel symphony of every component of what you are eating and how it is so different than individual component?  Simply, can you honestly focus on food while eating to get all what it has to offer?  We all have heard about gourmet food but I want you to be “gourmet eater” and that means practicing “mindful eating”.  It is not as simple as it sounds but it easy enough that everyone can practice.  It is not simple because we are always mentally multitasking (really?) our attention is most of the time divided. Very first step of successful end result is never to eat in a hurry, that is take your time, second step is to love what you eat and last step is to stop when you are little bit less than full, give yourself an hour and if you are still hungry then eat again same way.

Eating is as important as sleep or any other essential life function and it deserves full attention. If you are short of time then wait to eat till you can find that time.  You can always find this time no matter how short time you have in your daily routine.  It is an attitude that we all can have. Never eat unless you really feel like eating. Give yourself few months and see for yourself how your attitude towards food is changed and how you are getting healthier. Without even realizing you will make an everlasting change in your life style.

This approach has a very scientific basis and it works.  Personally I had gained more than 50 pounds over my healthy weight at one time. It took me few months to practice this approach and ever since then I have never gained that weight.  For over 20 years my weight never fluctuated more than few pounds. In next article I will be writing on the scientific reasoning why this approach works.  Please visit us at http://www.harryzspices.com/index.htm

Why do we crave rich foods?

Why do we crave rich foods?

I am writing this article for a sub category “Low Calorie”.  In order to address calories in our diet we must look at our food cravings from an evolutionary point of view and understand why we crave such foods.  Basic understanding of ourselves can lead us to permanent changes in our lifestyle to bring desired changes.

We all know little bit about human evolution and present foot habits.  We are primates, a group of animals that includes a variety of monkeys spread all over the globe and us the HUMANS.  Many monkeys are vegetarians living in tropical forests with abundance of fruits and vegetables; however few of them such as chimpanzees also consume meat and hunt smaller animals.  Fruits and vegetable are full of carbohydrates (simple and complex sugars) and fibers whereas meats are mostly protein and fats beside minerals and vitamins.  

What caused fruit and vegetable eating primates to include meat and fat it their diet?  There are two reasons:

(1)    Evolution of primates resulted in larger brain and more intelligence.  Brain needs constant supply of energy and it can consume 12-18 times energy as compared to muscles.  Primate had to include meat and fats in order to meet this physiological need because meats and fats store lot more energy as compared to carbohydrates and indigestible fibers.  This is one of the reasons why herbivore primates became omnivores.

(2)    The other reason is migration.  Year round constant supply of fruits and vegetables was lost as primates moved from tropical forests to other climates during the course of evolution.  As a result of migration primates had to adapt and evolve to include other kind of foods in their diets. 

This evolution is ongoing natural process tracing back to millions of years.  Humans are evolving for at least last one million years.  We can clearly see that our craving for fatty and rich food is nothing but natural.   Majority of population around the globe consume animal protein and fat in some or other form.  Even vegetarians include animal fats and proteins in their diets, surprised? Think of milk, butter, clarified butter, cream, cheese (and list can go on and on) etc. that is normally considered vegetarian.  This is natural and a physiological need to sustain healthy body and mind.  Present day issue is not rich and fatty foods but how much and how do we consume it, our lack of clear understanding of physiological needs, and to some extent abundance of food in some societies.  We will continue this discussion in future articles.  Please visit us at www.harryzspices.com.

Mediterranean Chicken Sausage



Mediterranean Chicken Sausage or Sausage Patties with Salad

Mediterranean Chicken Sausage or Sausage Patties: I have blended a wonderful spice mix to create Mediterranean Chicken Sausage or sausage pattie. This blend works very well all fowl meats for example it can be used to Turkey, Duck, sausage or sausage patties. This unique blend consists of Californian sage, rosemary, garlic, Tellichery black pepper corns, kosher salt and all natural soy and milk protein based meat binder.

These instructions are written for 5 Lbs. (2.27) sausage mix preparation. You will need meat grinder or food processor, sausage stuffer (not needed if you are making patties) refrigerator, sausage casing (not needed if making patties), 3.4 lbs. (1.54 Kg) boneless skinless chicken thighs or breast meat, 0.75 lbs. (0.34 Kg) feta cheese, 0.75 lbs. (0.34 Kg) beef fat (ask butcher shop to save it for you, if you cant get it, add 1 lbs or ~450 gm of feta cheese). Finally you will also need one pack Harryz Mediterranean Chicken Sausage Spice Mix.

 

Cut meat and fat in uniform size that can be taken by your grinder or food processor and place it in a mixing bowl.

• Cover and chill it in refrigerator for few hours.

• Mix 1 pack of spice mix by hand tossing meat with spices (wash hand before), and let it season in fridge for few hours (this will season and chill the meat and fat).

• Hand toss pre-chilled crumbled feta cheese and medium grind in meat grinder, or food processor. If you are using meat grinding and sausage making equipment then load it with washed Hog or sheep casing and start filling sausage. If not then grind meat and chill again for ½ hrs. or so. This can be filled in hog or sheep casing or made in to patties. Sausages can be air dried before refrigeration. Patties can be stacked between wax sheets for refrigeration. If desired freeze them first before vacuum sealing for longer term storage.

• These can be grilled or pan sautéed or oven baked to attain at least 170 F (~ 77C) internal temperature.

• Enjoy on fresh salad with fruity dressing, as such, with nice chilled white wine, or make pizza with it.  You will find many uses of this sausage to surprise yourself and dazzle your guests.

Harryz North Indian Chicken Curry





North Indian Chicken with Rice

I have blended all North Indian Curry spices and provide it as a pack with easy to follow instrctions. Each pack comes with sufficient spice mix to make enough North Indian Curry for four to six people. This spice mix works very well with Chicken, Lamb, Beef, Goat and mixed vegetable with potato. You can also create North Indian egg curry (6-8 eggs) using this special blend. Its aromatic flavor results from careful blending of clove, black pepper, black and green cardamoms, cumin, coriander, nutmeg, mace, turmeric and bay leaves.  



http://www.harryzspices.com/curry.html

 

You will need: 1 Pack of Spice mix, 1” (2.5 cm, ½ Oz or 12.5 gm) fresh ginger, 1 medium onion (8Oz, 225g), 6-8 clove of garlic, 2-3 table spoon (1-1 ½ oz, or 30-45 ml ) vegetable, canola, or light olive oil (not extra virgin olive oil), one 12 Oz can of diced tomato (1 ½ cup or 330g)  and 2-2.5 lbs. meat of your choice (1Kg, chicken, beef, lamb or goat ), or 6-8 hard boiled and peeled eggs (for egg curry) or 2-3 lbs. mixed vegetables half of which should be potatoes. 

·         Cut approximately 2-2.5 lbs (1 Kg) meat, vegetable pieces in approximately 1”(2.5 Cm) and keep it in a mixing bowl.  If it is fowl, chicken, or any other bird remove skin before cutting it. If making egg curry then peel 6-8 hardboiled eggs.

o   For best results:  combine onion, garlic, ginger and puree it.  If you don’t have blender then:

·         Chop one medium onion (1 Cup, 8Oz, 225g).

·         Mince 3-4 cloves of peeled garlic.

·         Fine chop or grate 1” (2.5 cm, ½ Oz or 12.5 gm) of peeled fresh ginger.

·         Heat 2-3 table spoon oil (1-1 ½ oz, or 30-45 ml) in a pan on medium hot stove to medium hot temperature (carefully look and you will see moving lines or striation on surface of oil)

·         Add whole spices to hot oil in pan, stir and wait till you get nice aroma of spices (10-25 seconds depending on heat, be careful not to char spices).  Add onion, ginger and garlic to spices and oil in the pan.  Scrape pan with wooden or metal spatula, move simmering mix not allowing it to burn at bottom.

·         Wait till you can see reappearance of oil in the pan with onion, garlic, ginger and spices. If you using chopped onions then wait onion gets little translucent.

·         Add approximately ½ of fine spices to fried onion, ginger and garlic in pan.  Mix it well with spatula.

·         Add meat, vegetable or eggs and about ½ teaspoon of salt, mix well and let it cook for 5 minutes with occasional stirring.

·         Add 1 can (12 Oz, 1 ½ cup or 330g) of diced tomato.  Stir contents to mix it well.  Cover the pot with lid and let it simmer on low heat.  Stir the contents occasionally. 

·         Taste test by dipping a spoon and tasting the sauce before meat is completely cooked but after sufficient cooking (time will depend on the type of meat, important not to taste test before sufficient cooking). Adjust salt to your taste and add rest of the fine spices. 

·        Simmer till meat or vegetables are tender, in case of egg curry simmer for 15-20 minute.  Garnish with fresh Mint or Cilantro leaves and serve to enjoy with white bread, pita bread or cooked rice.  Curry, rice with Vegan vegetable curry and Raita (Check Raita on this blog) makes a typical North Indian meal.

Mauritian Curry

Mauritan Curry

Curry is not one thing. It is a style of cooking with wonderful aromatic spices originated in Indian but has evolved as people of Indian origin moved and adapted indigenous cultures.  Chefs all over are talking about “Fusion Cuisines” but it nothing new.  Fusion is going on for centuries.  One great example of fusion is Mauritian Curry.  It is an example of Indo-French cuisine.  Mauritian curry’s subtle flavors come from Indian spice and thyme.   To create this mouthwatering curry I have created a spice mix.  This spice mix can be used to make flavorful Mauritian Curry.  Wonderful and complex aroma of this curry results from careful blending of coriander, cumin, black mustard and fenugreek seeds, black pepper, turmeric, thyme, lemon peel, ground ginger and curry leaves.

MAURITIAN CHICKEN CURRY INSTRUCTIONS

You will need: 1” (2.5 cm, ½ Oz or 12.5 gm) fresh ginger, 1 medium onion (8Oz, 225g), 6-8 clove of garlic, 2-3 table spoon (1-1 ½ oz, or 30-45 ml ) vegetable, canola, or light olive oil (not extra virgin olive oil), one 12 Oz can of diced tomato (1 ½ cup or 330g)  and 2-2.5 lbs. of skin less chicken meat (1Kg).

·         Cut approximately 2-2.5 lbs (1 Kg) chicken meat into approximately 1” pieces (2.5 Cm)   and keep it in a mixing bowl. 

o   Preferred way is to  combine onion, garlic, ginger and puree it but you don’t have means to make puree then proceed as:

·         Chop one medium onion (1 Cup, 8Oz, 225g).

·         Mince 3-4 cloves of peeled garlic.

·         Fine chop or grate 1” (2.5 cm, ½ Oz or 12.5 gm) of peeled fresh ginger.

·         Heat 2-3 table spoon oil (1-1 ½ oz, or 30-45 ml) in a pan on medium hot stove to medium hot temperature (carefully look and you will see moving lines or striation on surface of oil)

·         Add whole spices to hot oil in pan, stirr and wait till you get nice aroma of spices (10-25 seconds depending on heat, be careful not to char spices).  Add onion, ginger and garlic to spices and oil in the pan.  Scrape pan with wooden or metal spatula, move simmering mix not allowing it to burn at bottom.

·         Wait till you can see reappearance of oil in the pan with onion, garlic, ginger and spices. If you using chopped onions then wait onion gets little translucent.

·         Add fine spices to fried onion, ginger and garlic in pan.  Mix it well with spatula.

·         Add meat and about ½ teaspoon of salt, mix well and let it cook for 5 minutes with occasional stirring.

·         Add 1 can ( 12 Oz, 1 ½ cup or 330g) of diced tomato.  Stir contents to mix it well.  Cover the pot with lid and let it simmer on low heat.  Stir the contents occasionally. 

·         Taste test by dipping a spoon and tasting the sauce before meat is completely cooked but after sufficient cooking (time will depend on the type of meat, important not to taste test before sufficient cooking). Adjust salt to your taste.

·         Simmer till meat is tender.  Garnish with fresh Thyme, Chive,  Mint or Cilantro leaves and serve to enjoy with breads or cooked rice.  

Spice mix is available on my webstore http://www.harryzspices.com/index.htm

 

Harryzpices' is Born today !

Today is a special day for me because I am launching HARRYZSPICE with help from our friends Chris Van Schalkwyk, Tim Feldges, and Rory Paul.  My goal is to provide specific blends of higest quality of spices to make dishes from all over the world and take my friends on culinary exploration of global cuisine at their own terms.  My promice is to keep it healthy, all natural, and simple. About HARRYZSPICES IS:

We custom blend our spices for each recipe and provide it to our customers with simple instructions to create mouthwatering, healthy, meals and side dishes in the convenience of your home, saving you time and money, and dazzling your family and guests with unique and fantastic new dishes.

Our step-by-step instructions for the preparation of each recipe are optimized for convenience and time-saving but can easily be reverted back to more traditional methods of preparation; if you don’t have a particular recommended appliance (such as smoker) just send us an email at harry@harryzspices.com and we will send you modified method of preparation suitable for your own appliances.

We use only the best spices from all over the globe to freshly create our blends just before we ship to you! Meticulous selection of spices and the scientific blending - with a background of local customs and traditions - for each spice mix will take you to places where these dishes originated. We help keep your kitchen clutter free, and stop the problem of hundreds of spices going stale (and losing their wonderful flavors!) due to their brief shelf life. We promise to keep you away from artificial preservatives and keep it all-natural.

A Masters and Ph.D in biochemistry with minor in nutrition and medicinal chemistry provides me with a clear understanding of food, its properties and effects on human body. In my work as a molecular geneticist, I have travelled all over the globe seeking knowledge of locals and learning about their traditions, culture…and, of course, their food! I have taken traditional cooking styles and methods from kitchens all over the world and modified these for the western kitchen.

My passion for exploring food from all over globe and regional cooking styles has culminated here at HarryzSpices. It is my joy and privilege to provide you access to these wonderful spices and careful instructions, and to share my passion into the wide world of foods.

Always feel free to ask me anything about food, cooking, pairing of wine and beers, medicinal properties or anything that comes to you mind on my blog: http://cookwithharry.blogspot.com. As you can tell, I am here with you to assist you in any way I can so that you can have a great cooking and dining experience in the comfort of your own home.

Let the wonderful culinary exploration begin!!