Sunday, September 30, 2012

Keukenhof, The Netherlands

It seems a Herculean task to get back to blogging after a long gap. Yes, this time, it has been a very long break and I must say, I didn't regret making it. However, I'm glad to be back again and have already started peeping into fellow bloggers' updates. Now, I wish to share with you all some of the beautiful memories we had during our unforgettable trip to the Netherlands.

It was in the Spring of this year that we visited the flower paradise on earth :) I should say, it was a long cherished dream fulfilled for me. I had been waiting for more than four years for this trip. Every year in Spring we planned visiting the Netherlands and somehow it would get cancelled. So, until we stepped into our car and half way through, I didn't believe we were really making it.

We were four in number, along with another couple and we started from home on a Thursday morning. We had booked an apartment for four days in Noordwijk, a coastal town in the South Holland province. Noordwijk was a pleasant surprise for us. We were initially concerned if it would turn out to be a boring place. We were completely wrong there. After checking in to the hotel around 4 in the evening and little refreshing, we walked straight to the beach in front of the hotel.

Sunset over the Atlantic at Noordwijk beach

I must admit, it was the best beach I had ever seen till date. It was sheer tranquility. A vast stretch of fine sand. A thin film of crystal clear water over the fine sand for a few feet followed by the waves of the ocean. At that evening time, we had the beach almost to ourselves and we witnessed a very beautiful sunset. A few kids were flying kites in a distance. There was a gush of cold wind on one side and the mild warmth of the golden setting sun on the other side. All we could hear were the waves and the songs of the sea gulls. We spent a good hour enjoying the serenity and taking snaps. After the sun has set, we took a long walk along the beach and returned to the hotel.

Lighthouse at Noordwijk beach

It was a beautiful morning the next day. We had a hearty breakfast at our hotel, where they served at our table in person (not like the usual buffet breakfast). There were huge spongy black breads  and I was wondering how black bread could be so soft ;). And, it was soon time for the highlight of our trip. We headed to the Keukenhof. For those who do not know, Keukenhof is just a big park, where beautiful flowers of the Netherlands are put in display during Spring and visited by thousands of tourists every year.

The Keukenhof is located in Lisse, a small town in South Holland, south-west of Amsterdam. It is a good 30 mins drive from Noordwijk to Lisse and the way goes through the renowned bulb region of Holland. Tulip is my favourite flower and naturally, I was super excited to witness vast farmlands cultivating Tulips. It is only a few weeks in April-May every year during Spring and we were there at the right time to see the flowers beautifully blooming in every farm in rows of different colours. Some of our friends who have visited the region before have told that when they went the farms were empty or that the Tulips were still buds, etc. So, it is very important to be there at the right time.

Tulip farms in the bulb region of the Netherlands

Here, I must not miss to tell you the charming country the Netherlands is. We were seeing the rows of beautiful Dutch houses with typical red bricks as the outer walls. Each house has a small garden in front, which is being passionately maintained by the owners displaying colourful flowers. Also, most houses have big french windows and a small platform before the curtains would sport an array of artistic Deco items, which kept me ogling at every house.

Beautiful pink tulips at the Keukenhof

Enjoying these scenaries, we reached the Keukenhof. Right from the entrance, we were busy taking photographs. We were filled with awe on seeing the hundreds of varieties of Tulips in different sizes,  shapes, and colours.They were beautifully arranged along with other flowers and we spent the entire day there at the park. The weather was gloomy for about one or two hours and then it was fair and sunny. My favourite were the pink and purple ones.

Daffodils at the Keukenhof

Rows of purple Hyacinth at the Keukenhof

It is not only Tulips which steal the show. Other Spring babies like Daffodils and Hyacinth are also to be witnessed in full bloom almost in every farm. I have learned Wordsworth's famous poem "The Daffodils" at school and it was then that I saw those in real life. Hyacinth was completely new to me. They were small sized flowers compared to the other two, but also to be seen in many colours like Tulips. The significance is their enchanting smell.

The Keukenhof

We could never get tired of witnessing thousands of flowers, but then they were about to close the park and we had to leave. I had a good night's sleep, dreams full of flowers.

As this post has become unexpectedly long, I'm saving the rest of my narrative for the next part. Hope you have enjoyed my experiences till now ;)
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Monday, July 23, 2012

Healthy Morsels - Baby and Toddler Foods Roundup

Dear Food Bloggers, We, Healthy Morsels Team is really happy to get connected with you all through this roundup after a long gap. Our sincere apologies for the delay in the roundup, due to unavoidable circumstances we postponed this roundup for a few weeks. We are now here to thank everyone who have been with us all through this journey.


Our Healthy Morsels began with the most exciting part of every woman’s life, pregnancy and then continued as one of the important responsibilities of women, feeding the baby. No matter whether she has one kid or five kids,  every mum cares and takes responsibilty for every single food which a baby intakes. As we all know, the first food and the food which is given in the early years for a baby or toddler plays an important role with the health of the baby.

Our wonderful food bloggers and experienced mums have shared some of their fantastic recipes and useful tips with us. Please don’t forget to go through all the recipes which we received for the event.  We hope that these recipes will be a treat to your baby and toddler and it’ll also make life easier for all new mums. To view all the entries for Healthy Morsels - Baby and Toddler Foods click here.

We would like thank again to each and everyone who supported us through this event and making it a grand success. We sincerely hope that we would receive the same support and enthusiastic participation in our future events too.  Every single contribution lies behind the success of this event.  As a token of appreciation and to express our gratitude we would like give this badge to all the participants of Healthy Morsels - Baby and Toddler Foods. Please accept our heartfelt thanks by collecting this badge.


We would also like to thank our non blogger friends, who were kind enough to share their recipes with us.

Souha has send us a rich creamy dessert Keskul and here she explains the recipe to us 

KEŞKÜL


Keshkul (KEŞKÜL) is a Turkish dessert made of milk ,rise flour , corn starch and almonds these are the main ingredients, some Turkish people add one egg yolk others don’t but this recipe has more rich flavor because off apple and cinnamon I think this recipe is suitable for Baby and Toddler. 

Ingredients: 
 1/3 cup ground almonds 
 4 cups milk (1 liter) 
 4 tablespoons granulated sugar 
 3 tablespoons rice flour 
1 tablespoon of corn starch 
5 apples 
½ cup granulated sugar 
½ cinnamon 
Preparation : 
1-Peel the apples, Put in a pan , add sugar put the lid on and cook apples with its own water on a low heat when it is semi cooked add cinnamon continue cooking with the lid off until tender put aside to cool.
2 -Put the milk in a dip saucepan , Add powdered sugar , rice flour and corn starch and cook until the consistency is thick ,add ground almonds, stir well.
3 –put half of the cooked apples in 4 serving pots pour the pudding let to cool completely ,decorate with the rest of apples.

Thank you Souha for coming up with this delicious recipe !

Please check out some useful tips from a mom who took time and effort to document her still fresh experience with her darling daughter even after 12 yrs ! A special thanks to you Fathima for contributing to this event. We are sure your daughter would love to read this to her little ones in the future :)

A special thanks to Jemini for her contributions by sending many recipes like Mung Bean Porridge, Sweet Ragi Kazhi, etc. Also, check out some of her tips for Feeding your baby.

Now, the most awaited moment to see the nominees for Healthy Morsels - Baby and Toddler Foods. It was really a tough job to select only 3 out of 80 beautiful entries. We have nailed it to 3, based on the following

  • the close relevance to the theme Baby and Toddler food 
  • bringing out the nutritional benefits in the posts and finally, 
  • the number of entries contributed. 

Our three nominees are Swasthi, The Health Freak has really wowed us with her eye catchy recipes, her recipes like Carom Flavoured Potato Rice will definitely glue your kids to their seat.


As a token of appreciation from the Healthy Morsels team, she is getting this


Jaleela Kamal shared with us many yummy recipes like Ginger Syrup for Cold and some useful tips too, which would be definitely handy for all mums.


As a token of appreciation from the Healthy Morsels Team, she is getting this


Finally Asiya Omar, who came up with wholesome and healthy ideas like Banana Curd Rice.


As a token of appreciation from the Healthy Morsels Team, she is getting this


Congratulations ladies and thank you for sharing your recipes and tips with us. Once again on behalf of our Healthy Morsels Team, we would like to thank everyone for making this event a successful one and we would love to have your support all through this journey.

Healthy Morsels is taking a break in Ramdhan, we'll continue the journey after Eid with a new theme.
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Saturday, June 16, 2012

Nethili Vadai - Anchovies Fritters

As you might have noticed, I have just vanished from the blog world for quite some time now. Reasons have been many. Loads of work and then I have taken off from work for a few months on health grounds. These few days I get away, I wanted to relax and rest my body and soul. Right now, I'm in India with family and just enjoying the serenity. Though I'm busy all day, I have no stress now and I like it very much. In the meantime, I have finished my German Driving Theory Exam - which I kept postponing for about one year.


Coming to driving, after having learnt the many rules and regulations, traffic signs and how to behave in different situations, coming here to India and noticing the traffic, I just feel shocked. Nobody obeys rules!! The bitter truth is that, most of the people do not know about traffic rules. However, the traffic flows and functions in some kind of understanding against one another. And, it has been so for ages!! It is indeed a wonder.


Well, now, I just want to share quickly with you, one of my favourites at my in-laws place. My husband hails from a town located in the southern most part of India and famous for its culinary specialities, which are mostly a tasty blend between the Tamilnadu and Kerala cuisine. Located relatively close to the sea, there is never a shortage of sea-food at home. My mother-in-law prepares wonderful varieties out of them and Nethili vadai (Anchovies fritters) is just one simple delicacy which is sure to please anyone's taste buds.


Preparation Time: 30 mins
Makes: 15 pieces

Ingredients:
Anchovies - 250g
Gram flour - 3 Tbsp
Curry leaves and cilantro - a handful, chopped
Salt - to taste

To grind:
Grated coconut - 1/2 cup
Chilli powder - 1/2 tsp
Sombu powder - 1/2 tsp
Turmeric - a pinch
Green chillies - 2 long, slit lengthwise
Ginger garlic paste - 1 Tbsp
Small onions - 10

Method:
Clean the anchovies. Take the anchovies in a heavy bottomed vessel, add some salt and a little water and cook them.

Grind the ingredients given under "To grind" to a coarse paste.

Drain the water from the cooked anchovies and add the ground masala paste to them. Add the gram flour and the chopped green leaves to them. Mix them all together like you would for preparing vadais or other fritters.

Heat oil in a kadai. Take small balls out of the mixture, tap them lightly, put into the hot oil and fry them golden brown.

Crispy Nethili vadai (Anchovies fritters) are ready.

You may enjoy these crispies as such with ketchup or as a side dish for meals. :)
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Saturday, May 5, 2012

Healthy Morsels - Baby and Toddler Foods

The excitement, the careful planning, amidst the underlying fear when you introduce the first morsel to your toothless baby, is an unforgettable developmental milestone of the still fresh parents. The joy and the enthusiasm with which this ceremony began slowly starts to fade when your fast growing tiny tot gets pricky about eating and you have less control over his/her eating habits. It is quite a common scenario that the kiddo reluctantly takes in the food, takes 10 minutes to swallow down that morsel, starts spitting just because he/she is not in a mood to eat or throws away the food, being hooked up with a new toy lying around, messes up the floor with those grains or half eaten vegetables and your dinner table suddenly becomes a battle ground, a rather sweet tender one!

An ancient tamil poet Thiruvalluvar has beautifully captured this scenario in two lines

அமிழ்தினும் ஆற்ற இனிதேதம் மக்கள்

சிறுகை அளாவிய கூழ்.

meaning, the food that has been messed up and scattered by the tiny hands of a child is sweeter than nectar!

It is a sweet challenge and a huge responsibility for every mother to feed the baby healthy, for it is the first three years of life that are very important in the development of a child. Nourishing the baby with the essential nutrients, slowly planning the introduction of every type of food, checking against possible allergies are all very critical.

Amidst this, making the toddler eat is a very big challenge. What not she does to make the food more interesting? From selecting the child's favorite food, cutting it in more interesting shapes and forms to presenting it on his plate colorful and attractive!! Apart from these, there needs to be stories told, songs sung and birds or animals shown!! It indeed takes a lot of patience, time and creativity to handle a child. Especially, if there is more than one child at home, then it adds up to her thought process of providing all the essential nutrients to satisfy everyones palates. The joy when your "mission" is accomplished is indescribable!

With this theme in mind, we, Healthy Morsels, are embarking on our next series "Baby and Toddler Foods". So, let's share our experiences, tips, advices and knowledge especially with all those new mothers who are new to this challenge and let's get benefitted from each others life experiences! Maybe your own child would some day love to hear about the fuss and foodie pranks he/she created and how, not the baby but rather you, managed to win this battle with the food! We love to hear all about your experiences.


The rules for sending your entries have been consolidated here:
  • Food items (breakfast ideas, mid-meals snacks, soups, purees, etc.) that can be given to babies and toddlers until the age of 3 years can be sent.
  • Vegetarian and non-vegetarian entries are allowed.
  • Bloggers are requested to link your entries through the linky tool given below.
  • Non-bloggers are requested to link your entries to our FB Healthy Morsels group page or send per e-mail to: healthymorsels at gmail dot com
  • Your recipes must be linked back to either one of our announcement pages.
  • We highly appreciate the use of our logo, so as to spread the word.
  • Archived posts should be updated with the link back to the event announcement.
  • Strictly avoid linking recipes which include pork, alcohol and gelatin.
  • Last date for sending in entries: June 20th, 2012.
Rush in your entries! Share with us your experiences with your little prince or princess and make this series as exciting as the previous one.

Healthy Morsels Team

Taste of Pearl City
SchmetterlingWords
Lecker and Yummy Recipes
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Sunday, April 29, 2012

Healthy Morsels - Pregnancy Roundup

A BIG heartfelt thanks to everyone for your invaluable contributions to Healthy Morsels - Pregnancy. We are extremely happy about your overwhelming response, amazing tips, interesting facts about pregnancy & postpartum diet. We thank each and everyone for sending your recipes relevant to the theme and making it a grand success! As said, Healthy Morsels is an event with u all for us all ! We really felt connected and enjoyed your company during this entire sail.



Also, we are extremely pleased with the lively interactions, question-answer sessions, useful tips being shared in our Healthy Morsels Facebook group. We highly underestimated its role when it was created. But thank you buddies for your enthusiasm, involvement and sharing your thoughts with us :)

Now it's time for the most awaited round-up of Healthy Morsels-Pregnancy. Our special thanks to the non-bloggers who have joined us with their mouthwatering recipes.

Simi Ethiraj has sent a healthy Avocado spread ! She says....

"We have heard a million times that breakfast is the most important meal of the day. But not many of us have the time in the morning rush to prepare a good breakfast, sit down at the table and enjoy it. Here is a recipe that takes hardly any time, yet tasty and nutritious.
1 ripe avocado 
4-5 walnuts (chopped) 
4-5 cherry tomatoes (chopped) 
1 tbsp olive oil 
Freshly crushed black pepper 
Herbs of your choice (cilantro, parsley, chives, etc.,)



Cut the avocado into half and scoop the flesh out with a tablespoon. Mash it with the back of a spoon. Add the remaining ingredients and mix well. Spread on warm toast and enjoy.



The buttery taste of avocado with crunchy walnuts and sweet cherry tomatoes makes it a tasty spread. According to whfoods.org, avocado is a good source of folate and walnuts of omega-3 fats. This makes it an ideal breakfast or snack choice for expecting mothers and others alike."
 

Yasmin has sprouted mung beans for us.


2cups sprouted mung beans
1tbsp apple cider vinegar
1 tbsp canola oil or maize oil
Salt pepper to taste
1cup diced red bell pepper
1cup grated carrot
2 spring onions
1/2 cup fresh minced coriander leaves
Juice and finely diced zest of 1/4of a lemon
1/2 tbsp vegetable stock powder

Procedure:
Boil the sprouted mung bean with veg stock till just done.
Do not over cook as sprouts get cooked faster than the unsprouted beans and just use as much water just to immerse the sprouts.
Mix cider vinegar with oil to the cooked mung sprouts after it has cooled down.
Add lemon zest,salt and pepper to taste and mix carefully so not to break the sprouts.
Add capsicum ,spring onions , minced coriander and carrot.
Give a slight toss to mix all the ingredients.
Garnish with fresh coriander.


One of our facebook group members, Souha Kamand has sent a Syrian Tabouli Salad with parsley.


Ingredients : 
3 bunch fresh parsley 
4 tablespoons fine bulgur (cracked wheat ) 
2 medium onion 
2 medium tomato 
½ teaspoon all spice 
1 teaspoon salt 
¼ cup lemon juice 
¼ cup olive oil 
½ tablespoons dry mint or fresh mint leaves 

Preparation : 
1. Wash the parsley well . 
2. Chop the onion finely ,add ½ teaspoon salt and all spice rub onions with your fingertips ,set aside for 10 minutes, soak bulgur in lemon juice set aside until softened. 
3. Meanwhile chop parsley very finely ,put in a deep bowl ,chop tomato finely, add to parsley add mint , the rest of salt ( keep some diced tomato for decorating ). 
4. Squeeze chopped onion with your hand ,add squeezed onions to parsley, olive oil and bulgur , Stir to combine ,taste Tabouli add more salt and lemon juice if necessary. 
5. Put Tabouli in a serving dish decorate with tomato . 
Tip : Tabouli is best made as close to serving time as possible.

Thank you Simi Ethiraj, Souha Kamand and Yasmin.

Well now, lets take a look at the collection of our dainties in Healthy Morsels-Pregnancy. Your knowledge and wisdom are safely preserved here, here and here.

Please take time to go through the blogs for foods advisable for increasing the milk supply, foods that strengthen the pelvic muscles and the backbone, veggies that help lowering blood pressure during pregnancy or traditional healthy treats for the new moms. They are just a few examples from many other interesting recipes we received.

We would like to thank you all once again for your love and support, without which we definitely could not have achieved this success. Please accept our sincere and heartfelt thanks by collecting this badge.


Congratulations all, you are now a member of the Healthy Morsels crew !! Hope and wish you continue your contribution and support on the oncoming exciting themes as well :)

Without much waiting, let's now get straight to the nominees for the Healthy Morsels Finals. For those of you who are new, please refer our announcement page for details. It definitely was a tough job in selecting three nominees from a whole batch of 170! We had zeroed in to 3 entries based on
* the close relevance to the theme Pregnancy
* bringing out the nutritional benefits in the posts and finally,
* the number of entries contributed.

So working it out carefully, we came up with the following nominees for the finals, who are honored as a "Member of Hall of Fame" in our Honors Board page in all our three blogs and also in our Facebook group page.

The Hall of Fame members in alphabetical order are.....

Archana Vivek of My Culinary Endeavours for sharing useful recipes related to Postpartum diet like Milagu Kozhambu


and as a token of appreciation from the Healthy Morsels Team, she is getting this:

Asiya Omar of My Healthy Happy Kitchen for sharing her wealth of knowledge, documenting her pregnancy experience and sending recipes like Moringa Flowers Egg Fried Rice


and as a token of appreciation from the Healthy Morsels Team, she is getting this:


Jaleela Kamal of Samaiyal Attagaasangal for sharing essential tips and recipes like Mutton Soup


and as a token of appreciation from the Healthy Morsels Team, she is getting this:


Many many Congratulations Asiya, Archana and Jaleela !!!!!! Cant appreciate your efforts and your involvement more!

On the whole, it was a most exciting journey with the theme Pregnancy. Stay tuned for the next event very soon!! :)

Healthy Morsels Team
Lecker and Yummy Recipes
SchmetterlingWords
Taste of Pearl City
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Sunday, March 25, 2012

Palak Lamb

Wow, can you believe? This is my fiftieth post. Ok, ok... I agree I write a post once in a blue moon. Nevertheless, my blog in fact keeps growing slowly and I sooo love it for that. Fine, over to the post... ;o)

Recently I got a craving for lamb, since it was quite a long time that we had lamb meat in our diet. So, we purchased lamb from our favorite butcher and on that Sunday when we planned to cook it, I was not in a mood for an elaborate Lamb Biryani. Neither did I want to cook the same old curry. Wanted to try something different and suddenly this idea of Palak Lamb popped up. Believe me, I had tasted this dish in some Indian restaurants here. Though the curry would be decent, the lamb would always be a big failure. So, there I got the trigger for an adventurous ride of making my own.

My husband suggested that I look for a recipe somewhere on the net, but I was bent on making my own and did not refer anywhere. I had the exuberant taste in mind - how it must taste and just went on doing myself. I have noted down the recipe I used and have given below.

Serves: 6
Preparation Time: 45 mins

Ingredients:

Lamb - 1 kg
Fresh Spinach Leaves - 400 g
Onion - 2 big, finely chopped
Green chillies - 2 to 3
Tomatoes - 2, finely chopped
Ginger garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Cumin seeds - 1 tsp
Corainder leaves - fresh, a handful, chopped
Whole gram masala - Cloves, Cardamom, Cinnamon - a few pieces each
Lemon juice - juice of half a lemon
Salt - to taste
Oil - 3 tbsp

Method:

Remove the visible fat from the lamb completely. Cut it into bite sized pieces and clean thoroughly. In a bowl, add the lamb pieces, 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder and the juice of half a lemon. Sprinkle some salt and mix them well with your hands. Cover with a fresh foil and refrigerate for about 1/2 hour.

In the meanwhile, chop the onions, tomatoes and chillies and keep them ready.

Heat oil in a pressure cooker and add the whole gram masala pieces. When hot, add the cumin seeds, chopped onions and a pinch of salt and sauté well till the onions turn translucent. Now add the remaining 1 tbsp of ginger garlic paste, chopped green chillies and 1/2 tsp turmeric. Sauté for a few minutes till the raw smell goes off and add the chopped tomatoes. Give a stir and let the tomatoes cook and become soft and mushy.

Now add the red chill and coriander powders and sauté for about a minute. At this stage, add the marinated lamb pieces and chopped coriander leaves. Mix them all well and adjust the taste if necessary. Close the lid of the cooker and put on the whistle. We have not added a single drop of water till now as it is not necessary. The meat would cook well in its own juices and from that of the tomatoes. Let it cook for about 5 - 6 whistles.


In the meanwhile, clean the spinach leaves and chop them roughly. In a broad pan, heat about 1/2 cup of water and add the spinach to them and close with a lid. This is to blanch the spinach. Please do not overcook it. Once cooked, drain the spinach leaves, let them cool a little and with an electric blender, puree it to a thick consistency.

After the pressure is out of the cooker, open the lid and there you find the most delicious curry. The meat would be cooked well and it must be so soft that it could easily be removed from the bones. This is the perfect stage. Now add the pureed spinach and give a gentle mix. Done !!

This goes well with pulavs, cooked white rice, naans, rotis and turkish breads.

Verdict:
You know what, this was the best Palak Lamb that I have ever tasted anywhere. I have now taken an oath never to order this dish in restaurants anymore. The curry smelled so fresh with spices, the meat so well cooked and soft. We had it with hot white rice and every spoonful was delicious and yummy. My husband too appreciated it a lot and we both took ourselves extra servings. Home made is always the best!! Well, being a foodie is more of an advantage. Just follow your taste instincts and you will get to eat what you want. :)

Tips and Health Info:
Lamb meat is a rich source of protein and contains a high amount of unsaturated and Omega 3 fatty acids, folates and vitamins. So, it is not all that bad. However, one third of the fat from Lamb are saturated. So, a moderate amount of consumption is recommended. Take care with the selection of fresh lamb meat while purchasing and with the hygiene while preparing.

Spinach, as we know is a good source of plant iron and rich in folic acid, vitamins and calcium. So, this delicious and healthy combo is a real treat to pregnant women and to others too.


Toxoplasmosis is a condition, caused by a parasite called Toxoplasma. Most of the human population is susceptible for infection with the parasite, though the effects are not so dramatic. For a pregnant woman, it is of special concern because there is a chance that the baby gets affected from the mother, which might result in severe consequences for the baby. Only a small percentage of women of child bearing age is actually immune. In Germany and many other countries women are tested during the early stages of pregnancy. If the mother is found to not have enough immunity against Toxoplasma, the doctor advises to take the precautionary measures. Whenever consuming meat, it must be thoroughly cooked. Raw or undercooked meat including sausages, where the parasites are more probable to occur, must be completely avoided. Also, only pasteurized milk should be consumed. For more info, please refer here and here.

Such meat preparations where we cook the meat thoroughly is advisable for pregnant women, where one can enjoy the delicious richness of meat along with their health benefits without any worries :)

Sending this as an entry to Healthy Morsels - Pregnancy and Gimme Green by Chef Al Dente.


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Tuesday, March 20, 2012

Thoughts to munch on - Healthy Morsels

Dear Foodies,

This is a quick and short post to thank you all for the support which you give for our group event Healthy Morsels. We are really happy and excited to see all the entries flowing in this short period, so thank you again.


We would also like to take this opportunity to inform you about our humble group which we have created in Facebook. Earlier in our announcement post,we have given a small note about our Facebook page, Healthy Morsels- Food Blogger's Event. This page has now been transformed into a group with the same name as Healthy Morsels- Food Blogger's Event.

The core theme of this group is to have many interactive sessions among both bloggers and non bloggers. The discussions would be related to the current theme of the event. We would like to invite you all to Healthy Morsels group, join in our discussions and share the knowledge with us. Please visit our group by clicking the link here and let's start our healthy interactions from here... Feel free to also invite your elderly family members and friends to our group, so that they can also benefit by participating in the discussions and sharing their thoughts and wisdom.

A kind request: Bloggers please do not post any recipes in the Facebook group. You can continue to link your entries for the event, as always, in the Linky given in our blogs. Non-bloggers are welcome to post their recipes related to the theme in the Facebook group page.

Looking forward to your continued support and encouragement....

Yours,
Healthy Morsels Team
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