Bottled Water, the ‘Number One’ Beverage for a Healthy Lifestyle
In a recent survey conducted by Harris Interactive(R), bottled water was the number one choice of consumers when asked to identify the bottled beverage they most associate with living a healthy lifestyle. In the survey, respondents were asked, “Please think about living a healthy lifestyle. Which one bottled beverage do you associate most with living a healthy lifestyle?”
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Added on: Aug 19, 2007 in
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Where is Water Coming from?
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In the usual answer to the question where the water is coming from one tends to think about sky and the ground below us as the source of water. This is represented in the all familiar closed and loss-less Water Cycle of evaporation, condensation, precipitation and collection. But the Water Cycle mainly addresses the issue on how the water is recycled on our planet not the issue of inventory..
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Serves 4 as an appetizer or side dish 1 small sugar pumpkin, seeds and strings removed, cut in 3/4-inch chunks (about 2 cups) 2 cups water 2 tablespoons good olive oil 2 tablespoons plus 1 teaspoon minced garlic 2 tablespoons sugar, or to taste Salt 1/4-1/2 teaspoon sambal oelek
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Makes 8 6-ounce custards FOR CARAMEL: 1 cup sugar FOR CUSTARD: 5 large eggs 1-1/3 cup sugar for the custard 1 tablespoon vanilla 1 cup water 1/2 cup half-and-half 12 ounces evaporated milk 1 cup of cooked pumpkin, pureed as smooth as possible 1/4 teaspoon allspice 3/4
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Business Flowing Well at Bottled Water Store
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Two Toronto entrepreneurs, bucking the growing backlash against bottled water, have opened Toronto's first store devoted to the product and say business could not be better.
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Chocolate Zucchini Cake recipe
Do you think you'll die if you see another zucchini? Well then here's a recipe to die for. The photographer made hers in a Bundt pan, but the recipe below suggest a 13 x 9 baking pan. Either way, you're going to love this cake. Before you know it, you'll be out in the garden pulling back leaves looking for one or two zucchini for another batch.
Ingredients
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
Procedure:
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Serves 12.
Recipe source: Bon Appétit, November 1995
Photo credit: Tania Ho
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