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Basics of Food Management

Food is a fundamental part of our existence. Our life revolves around it from the moment we wake up. Food and feast are focused on celebratory food around the world and even in all cultures. Our ancient Indian scriptures divide food into three categories, such as-

Satvik or Pure Foods: These are foods that heal, relax, juicy, smooth and increase longevity, intelligence and strength and are well digested by our system.

Rajasic or tasteful foods: These are salty, spicy, bitter, salty and can lead to ill health, grief or discomfort.

Tamasic or impure foods: Stale, cold, leftover foods, impure and half-cooked food causes great harm to mind and body.

Food is an aspect of our life that we accept. We focus less on the food we consume. We leave our bodies to deal with constant abuse from our day-to-day lives and lifestyles. We, humans, need to build a health creation system and create a holiness with food, productive exercise, yoga, corrective breathing and meditation, rest and sleep and remain spiritually aware and conscious, without giving up our bodies. These stages translate into improved stamina, strength, tone and energy, with an emphasis on the entire body as one unit, one that pronounces well-being and goodness.

The food we eat lays the foundation for every cell and tissue in our body. The purpose of food is to nourish us, build strength and give us vital energy. Digestive harmony is important to release this vital energy necessary for a healthy life. The science of Ayurveda - the creative and creative life sciences - states that every part of our mind and body is governed by DOSHAS - the bio-energetic forces or elements that sustain life. Refined, processed and preserved foods are completely devoid of this nutrition and vitality. Whole, raw and natural foods, which absorb cosmic energy, and are super charged with super rain and sunshine, should be fully utilized for health and well-being.

The father of medicine, Hippocrates, said "Your food is your medicine. You are what you eat and you become what you eat".

For most of us eating good food is just another task and a trivial thing. How many of us are really wary of the fact that good food works wonders inside our cells and tissues and is responsible for 80 percent of our changes. Food also has a subtle effect on our brain. Food plays an important role in our brain behavior, our mood and thought processes, and in dealing with stress. It is these nutritious, natural foods that liberate health and vigor and protect us from diseases. Studies have shown that the human body has two dietary processes — nutrition and cleanliness — that need to be regulated with good and sensible dietary habits. If neglected, it can lead to the formation of toxins that are the basis of most mental and physical degeneration.

Health is not just a great body or zero-size figure, but incorporates physical fitness, brain science and spiritual development and our efforts should be an integrated approach to well-being. To achieve this, take proper diet that does not destroy our digestive system. Yes, I mean go easy on all those junk foods, soft drinks, stale, cold foods and excessive meat eating and alcohol. Instead, start loving fruits, vegetables, nuts and foods in their natural form. It is important to 'satisfy your hunger and not calm your hunger.' I am urging you to follow it and not call it 'diet'. This alone is not intended for weight loss. On the contrary, it is an important part of a healthy lifestyle.

So let us celebrate good health.

How many times have you come across the words 'healthy' and 'food' in the same sentence, but have chosen to ignore it? Despite being aware of the many benefits of healthy eating, I see so many people around me for their health. Our body is what we make it. So why fill it with unhealthy food and suffer its brunt.

There are innumerable benefits of healthy eating, some of them are:

1. Helps prevent and control health problems like heart diseases, high blood pressure, type 2 diabetes.

2. Good nutrition makes your body better equipped to deal with stress.

3. Good food stimulates the body so that more killer cells can be formed to reduce infection thereby boosting immunity.

4. Food provides us with antioxidant fighting disease and can slow down the natural process of aging.

Indian diets are natural and unprocessed, including grains, pulses and pulses, fruits and vegetables, nuts and oilseeds, with mindfulness and planning; All to maintain adequate amounts of health. Diet and nutrition are responsible for 70 to 80% of your total change. Food also affects your thought process, attitude and behavior. There are foods that can make you feel high, there are foods that can make you irritable and temperamental, there are foods that can excite you and there are foods that can relax you.

The Indian diet is preferred by the Indian population based on our culture, climatic conditions, environment, pollution etc. Once it is great to enjoy other dishes, but do you ever want to depend on pasta and burgers only and face the risks associated with consumption. Such unhealthy, non-fibrous foods?

The health risks mentioned above are many! Our diet includes complex carbohydrates from sorghum, millet, ragi, whole wheat etc. as opposed to refined carbohydrates. Our diets are designed to protect our hearts from low levels of oils, fats, sugars. In fact, our diets strike this perfect balance of all food groups, too much and too little. High sugar intake is proportional to diabetes, high fat levels can cause hypercholesterolemia, high blood pressure, heart disease, stroke, etc.

My golden rules for better health:

Remember, our body is determined to consume what we have been doing since childhood and what our father, fore father has been eating. On a daily basis, the diet of our rotis, pulses / pulses, vegetables, sprouts, salads etc. will ensure complete health as a continuous intake of junk foods / burgers / pizzas / more cheese, cream etc. Relieved. Love, but remember, anything or very little is equally harmful ...

Guidelines for healthy eating and weight management

Follow these golden rules / steps of healthy eating for healthy weight loss and maximizing your health and longevity:

1. Frequent little help of food is recommended. Eat slowly. Frequent eating causes loss of appetite, providing constant energy and maintaining metabolism efficiently.

2. Select foods based on your choice and do not worry about the number of calories you consume but focus on the combination of the right foods and portion sizes. Do not deprive yourself. This makes you more likely to eat the next day.

3. Include different types of foods in your daily diet. Include nutritious foods such as vegetables, fruits, nuts, seeds, sprouts, and whole grains. These foods provide all the essential nutrients and fiber which are essential for growth, good health and immunity.

4. Drink 8 to 10 glasses of liquids such as water, and herbal tea daily. These drinks are fillers are hungry managers.

5. Include fresh fruits, fresh unheard vegetable juices, vegetables, sprouts, whole grains, nuts and low fat milk / yogurt.

6. Drink a glass of ginger / green tea after a heavy meal. It accelerates digestion and improves metabolism.

7. Eat healthy snacks such as salads, crackers, fruits, unsweetened and low-fat yogurt, whole biscuits and muffins.

8. Read the label thoroughly and choose foods that do not contain chemicals such as preservatives and additives. Systematically grown foods are a healthy option.

9. Avoid bad fats such as butter, cream full-cream milk and rich salad dressings and sauces. Keep in mind that do not eliminate the sources of good fats such as nuts, seeds and olive oils that contain unsaturated fatty acids. Use these foods in moderation.

10. Eliminate white flour products such as bread and biscuits, pasta, white rice, processed foods and sugar-containing breakfast cereals. They lack fiber. They cause our insulin levels to increase for fat storage.

11. Exercise regularly. Stretching, yoga, calisthenics, walking and other mild forms of aerobic activities are recommended. These exercises can be done at home or in the gym with guidance. Stress can be reduced through yoga, meditation, good rest and sound sleep.

12. Avoid soft drinks, and juices. Also avoid sweets, sweets and fried snacks. Instead, eat a variety of nutrient dense foods. Limit consumption of processed foods, fried foods and fast food. If you must have them, remember to do moderation exercises. Moderation is the key to what you eat without feeling deprived.

13. Use cooking methods such as stew, steaming, grilling, and roasting instead of frying.

Good health is the result of conscious commitment that includes many factors such as the food we eat, exercise, mental well-being, rest, and sleep. Consistency is the most important factor when it comes to good nutrition. When you are often on the run, you need a plan that you can easily adopt and that lays the foundation for healthy eating. Eating consistently well-balanced meals is essential for those who want to lose or maintain weight, increase energy and endurance throughout the day, to improve focus and concentration and above all and well their well-being quotient. Micmizing for! 

[cake-resipe]

Cake Decorating Expert

Cake Decorating Expert For some, cake decorating is a hobby, and for others, it is a career. The amateurs are those who find it fun and gratifying to bake the cakes and then decorate them for their family and friends, saving money by doing it themselves. With expert training along with good decorating tips and ideas, anyone can master this art. With this art form you will be able to stretch your imagination. If you continue building your skills, you will experience the joy of making others happy with your expertise. The art of decorating cakes takes place when a man or woman has turned the kitchen into an art studio. When a cake is decorated in an artistic design it is pleasing to both the creator and the recipient. Creating a cake does not have to be a stressful experience, you just need to get creative. Don't be afraid to try new ideas and techniques. For the amateur, it is the simple cake decorating tips, which are the best ways to help you get started. Decorating can be as simple as using a stencil and dusting confectioner's sugar or cocoa powder on the top of a cake. Cakes can be iced with butter cream, royal fondant, or cooked icing. Adding to the icing cakes can be topped with flowers, spun sugar, or candy. Cakes can be created to look like a hot dog, pizza, or just about anything you have the imagination to create. If you want to be an amateur cake decorator, you will need to learn the basics and pick up as many of the tips you can. There are many tips and ideas widely available. You may decide to continue making and decorating cakes as a pastime or you may decide to look into making a career out of decorating and baking cakes. Whatever your desires or your goals when it comes to cake decorating, now that you are armed with this guide dedicated to cake decorating mastery, you will become a force to be reckoned with and win the envy and admiration and praise of those around you... all while having incredible fun as you go! GETTING STARTED... To begin decorating, you will need to ensure that you have all of the decorating tools needed. Tips (otherwise called tubes) are an integral part of decorating cakes. Tips are simple metal cones, which you squeeze icing or a medium through to form different shapes and designs. The size and shape of the opening on a decorating tube determines the type of decorations the tip will produce. There are 7 basic decorating tip groups: round, star, leaf, drop flower, rose, basket-weave and specialized. A new decorator should have at least one or two tips from the first five tip groups. Then, as you become more proficient in your decorating you will want to expand your collection with tips from other groups. Today, we will walk you through the process of trimming and splitting a cake into layers, icing it, and then finishing it with a few simple decorating techniques. Don't worry; you won't need a pastry bag or tips, just a little patience. We recommend that you equip yourself with a few tools that can make all the difference in the finished appearance of the cake and minimize your frustration: - a long serrated knife for trimming and cutting - a 10-inch flexible icing spatula - cardboard rounds, and, ideally, a rotating cake stand. For an alternative to the rotating cake stand, improvise by setting a dinner plate upside down on top of an upside- down cake pan. The cake won't spin freely, as it does on a rotating cake stand, but this arrangement does elevate the cake and gives you an edge to grip and spin. LEVELING AND SPLITTING THE CAKE A cake can be cut into layers, or cakes baked separately can be layered together. Either way, level cakes are much easier to ice than mounded ones that must be supplemented with an overabundance of icing. Use a long serrated knife to level an uneven cake and/or to cut it into layers. When the cake has cooled completely, set it on a cardboard round that is cut about 1⁄8 inch larger than the cake. Place the cake close to the edge of the counter for more clearance when cutting. First, determine the cake's lowest point. Steady the cake by gently pressing an outstretched hand on its surface. Holding the knife parallel to the work surface and using a steady sawing motion, begin cutting at the same level as the cake's lowest point, slicing off the mound. Remove the trimmed area. If you are cutting the cake into layers, measure the height of the cake (that has been levelled, if necessary) and cut a small incision into the side with a paring knife to mark the desired thickness of your layers. Repeat every 3 or 4 inches around the circumference of the cake. With a serrated knife held parallel to the work surface, cut superficially into the cake. Then, with an outstretched palm gently pressed on the surface, slowly spin the cake away from you while pulling the knife toward you. The goal is to connect the incisions and score the cake, not slice it, to create a clearly defined midpoint. Following the midpoint-marking, cut deeper and deeper in the same manner. Gradually move the knife closer to the cake's center with each rotation. When the knife progresses past the cake's center, the cut is complete. Carefully slide the knife out then remove the cake from the cardboard round. ICING THE CAKE When filling and icing a cake with a butter-cream frosting, the challenge is to prevent crumbs from catching in the icing. To help frosting spread more smoothly, get rid of loose crumbs with a pastry brush. Cold icing is difficult to spread and pulls on the surface of the cake, so if you've made the icing ahead and chilled it, give it ample time to warm and soften. Also, placing the cake's sturdy bottom crust face-up on the top layer minimizes crumbs and provides distinct, clean edges that are easy to ice. Spreading a thin coating of frosting on the sides helps seal in any crumbs, allowing for a smoother overall look. Finally, applying a base coat, or "crumb coat," of icing seals in loose crumbs so that they do not mar the cake's appearance. To anchor the cake, spread a dab of frosting in the center of a cardboard round cut slightly larger than the cake. Center the upper layer of a split cake crust-side up or one cake of separately baked layers bottom-side up on the cardboard round. Spread a dab of frosting on the center of the cake stand, then set the cardboard round with the cake on the stand. Place a large blob in the center of the cake and spread it to the edges with an icing spatula. Imagine that you are pushing the filling into place rather than scraping it on as if it were peanut butter on a slice of toast. Don't worry if crumbs are visible in the icing; since the filling will be sandwiched between layers, these crumbs will not be noticeable. To level the icing and remove any excess, hold the spatula at a 45 degree angle to the cake and, if using a rotating cake stand, turn the cake. If you're not using a rotating stand, hold the spatula at the same angle, and, starting at the edge farthest away from you, gently drag the spatula toward you. It will take a few sweeps to level the icing. Using a second cardboard round, slide the top cake layer crust-side up on top of the frosted bottom layer, making sure that the layers are aligned. Press the cake firmly into place. A thin base coat of icing helps seal in crumbs. To coat the top, place a blob of icing in the center of the cake and spread it out to the edges, letting any excess hang over the edge. Don't worry if it is imperfect. Scoop up a large dab of icing on the spatula's tip: Holding the spatula perpendicular to the cake spread the icing on the side of the cake with short side-to-side strokes. Repeat until the entire side is covered with a thin coating. Refrigerate the cake until the icing sets, about 10 minutes. Apply a final thick coat of icing to the top and the sides, following the steps above, making sure that the coat is even and smooth. When icing the sides, apply a coat thick enough to cover and conceal the cardboard round. Dipping the spatula into hot water will help create a smooth coat. As you ice the top and sides, a ridge will form along the edge where they meet. After you've finished icing, hold the spatula at an angle, and, with a very light hand, starting at the farthest edge of the cake, smooth the ridge toward the center. Rotate the cake and repeat until the ridge no longer exists. SOME FINISHING TOUCHES With a perfectly coated cake, you've got a base on which to apply some finishing touches to give the cake a polished look. You can just add simple ingredients like flaked coconut or almonds, or chocolate shards, or sprinkles or what have you, and this can look truly lovely and simple... BUT if you really want to take your cake decorating and all those finishing touches and flourishes to the next level, then you really need to dedicate yourself to a good decorating guide or road map. And I have just the guide for you! It's called Cake Decorating Genius, and all the wonderful information and advice presented above was gleaned from this incredible book. I really wanted to uncover all the insider secrets and tips in the area of cake decorating for you, and so we've created and compiled the most comprehensive manual that you will ever read! 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[cake-resipe]

Cake decorating brings obvious pleasures - it looks beautiful, it enhances the flavor of the cake, it gives the cake a 'wow' factor and adds to a sense of occasion, and delights everyone everywhere with anything approaching a sweet tooth! And so to be the agent of that beautiful decoration

[cake-resipe]

Layer Cake

[cake-resipe]

Layer Cake

[cake-resipe]

Cake Decorating Expert

For some, cake decorating is a hobby, and for others, it is a career. There are fond people who consider it fun and gratifying to bake the cake and then decorate it for their family and friends, saving money by doing it themselves. With expert training along with good decorating tips and ideas, anyone can master this art. With this art form you will be able to stretch your imagination. If you continue to build your skills, you will experience the joy of making others happy with your expertise.

The art of decorating a cake is when a man or woman has transformed the kitchen into an art studio. When a cake is decorated in an artistic design it pleases both the producer and the recipient. Making a cake does not have to be a stressful experience, you just need to be creative. Don't be afraid to try new ideas and techniques. For the amateur, these are simple cake decorating tips, which are the best ways to help you get started. Stencils and dusting on top of a cake can be as simple as decorating using confectioner's sugar or cocoa powder.

The cake can be baked with butter cream, royal fondant or cooked icing. Pairing icing cakes can be topped with flowers, spoon sugar, or candy. The cake can be made like a hot dog, pizza, or just about anything you have the imagination to make.

If you want to become an amateur cake decorator, then you will need to learn the basics and take as many tips as you can. Many tips and ideas are widely available. You can decide to continue making and decorating cakes as a pastime, or you can consider making a career out of decorating and baking cakes.

Whatever your desires or goals are when it comes to cake decorating, now that you are equipped with this guide dedicated to cake decorating mastery, you will be ready to envy and admire and admire them. . It is incredible fun when you leave!

to start ...

To start decorating, you will need to make sure that you have all the decorating equipment you need.

Tips (otherwise called tubes) are an integral part of the decorating cake. The tips are simple metal cones, which you squeeze with icing or a medium to create different shapes and designs.

The shape and size of the opening on a decorating tube determines what type of decoration the tip will produce. There are 7 basic decorating tip groups: round, star, leaf, drop flower, rose, basket-weave and specials.

A new decorator must have at least one or two tips from the first five tip groups. Then, as you become more proficient in your decorating, you will want to expand your collection with suggestions from other groups.

Today, we will walk you through the process of trimming and dividing a cake into layers, slicing it, and then finishing it with some simple decorating techniques.

dont worry; You will not need a pastry bag or tips with just a little patience. We recommend that you equip yourself with some tools that can make all the difference in the finished appearance of the cake and reduce your frustration:

- A long serrated knife for trimming and cutting - 10 inch flexible icing spatula - Cardboard rounds, and, ideally, a rotating cake stand.

For the option of rotating cake stand, set a dinner plate upside down on top of a cake pan. The cake will not rotate freely as it does on a rotating cake stand, but this arrangement elevates the cake and gives you an edge to hold and spin.

Take and cake

A cake can be cut in layers, or a separately baked cake can be laid together.

Either way, the level cake is made much easier to ice than the mound which should be complemented with a plethora of icing. Use an uneven cake and / or a long serrated knife to cut it into layers. When the cake has cooled completely, set it on a cardboard round that is about 1 inch8 inches larger than the cake.

Place the cake closer to the edge of the counter for more clearance while cutting.

First, determine the lowest point of the cake. Stabilize the cake by gently pressing a spreading hand over its surface. Begin cutting the knife at the same point as the lowest point of the cake, slipping from the mound while holding the knife parallel to the work surface and using a steady sawing motion. Remove the trimmed area.

If you are cutting the cake in layers, measure the height of the cake (which has been leveled if necessary), and cut a small incision with a paring knife to mark the desired thickness of your layers. Repeat every 3 or 4 inches around the circumference of the cake.

With a serrated knife parallel to the work surface, cut into the cake superficially. Then, with a stretched palm gently pressed to the surface, slowly spin the cake away from you while pulling the knife towards you. The goal is to add the incisions and score the cake, not to slice it, creating a clearly defined midpoint. After midpoint-marking, cut deeper and deeper in the same manner.

Gently move the knife closer to the center of the cake with each turn. When the knife moves past the center of the cake, the cut is complete. Carefully slide the knife out then remove the cake from the cardboard round.

Take a cake

When filling and slicing a cake with butter-cream frosting, the challenge is to prevent it from seizing the icing into pieces.

To help the frosting spread more easily, get rid of loose pieces with a pastry brush.

Cold icing is difficult to spread and pull on the surface of the cake, so if you have further cooled the icing, give it enough time to heat and soften. In addition, placing the expected bottom layer of the cake on the top layer minimizes crumbs and provides distinct, clean edges that are easy to ice. Spreading a thin coating of frosting on the sides helps seal in any pieces, giving an overall look.

Finally, applying the base coat or "crumb coat", seal the icing in loose pieces so that they do not marry the appearance of the cake.

To anchor the cake, spread the frosting in the center of a cardboard round cut slightly larger than the cake. Place a split cake crust-side up or a cake of separate baked layers on a cardboard round top-down upper layer in the center.

Spread a dab of frosting on the center of the cake stand, then set the cardboard round with the cake on the stand.

Place a large blub in the center of the cake and spread it over the edges with an icing spatula. Imagine that you are insisting on filling it instead of filling it as if it were peanut butter on slices of toast.

Do not worry if the pieces are visible in pieces; As the filling will be sandwiched between layers, these pieces will not be noticeable.

To flatten the icing and remove any excess, hold the spatula at a 45-degree angle from the cake and, if using a rotating cake stand, turn the cake.

If you are not using a rotating stand, hold the spatula at the same angle, and, starting at the farthest edge, gently pull the spatula towards you. It will take some sweep to flatten the piece.

Using the second cardboard round, slide the top cake layer crust-side above the frosted bottom layer, ensuring that the layers align.

Press the cake firmly.

A thin base coat of the piece helps seal the pieces. To coat the top, place a drop of icing in the center of the cake and spread it over the edges, allowing any excess to hang on the edge. Don't worry if it's incomplete.

Scoop a large dab of icing on the tip of the spatula. By keeping the spatula upright on the cake, the icing on the side of the cake spreads with short side-to-side strokes.

Repeat until the entire side is covered with a thin coating.

Refrigerate the cake for about 10 minutes, until the icing is set.

Apply one final thick coat of icing on the top and sides, following the steps above, making sure the coat is uniform and smooth.

When icing the sides, apply enough of a coat to cover and hide the cardboard rounds. Dipping the spatula in warm water will help create a smooth coat.

When you ice the top and sides, an edge will form along the edge where they meet.

When you have finished icing, hold the spatula at an angle, and, with a very light hand, smooth the ridge towards the center, starting at the farthest edge of the cake. Rotate the cake and repeat until the ridge is present.

Some finishing shoes

With the fully coated cake, you've got a base, on which some finishing touches are applied to give the cake a polished look. You can mix just simple ingredients such as flaked coconut or almonds, or chocolate sharks, or sprinkles or what have you, and it can look really cute and simple… but if you really want to decorate your cake And all those finishing and flourishing to the next level, you really need to dedicate yourself to a good decorating guide or road map.

And I have a guide just for you! It is called Cake Decoration Genius, and all the amazing information and advice presented above was sparked by this incredible book.

I really wanted to uncover all the insider secrets and tips in the cake decorating field for you, and so we have created and compiled the most comprehensive manual you will ever read! We worked with all the top experts and professionals in the field to bring all of these incredible ingredients together, and believe me, this is the information that will truly take your cake decorating skills to an impressive high level!