Interesting Facts About Coffee

Should you seriously consider going into the coffee cart business? It may be worthwhile to consider some interesting facts about coffee before you do so.

Coffee, second only to crude oil, is the commodity that the world seeks most. More than 25 million people across the world rely on farming coffee as their means for securing the basic necessities of life. Coffee is produced by developing countries but people from developed nations are its heaviest consumers.

In ancient times, individuals were punished by death for drinking coffee. Today, more than 500 billion cups of this brew are taken every day. In the United States alone, people rely on coffee for their caffeine fix, with more than fifty percent of people above 18 years of age taking it on a daily basis. It is not surprising to find out that in the food industry, the coffee cart business is considered one of the fastest-growing and most profitable niches in the entire world.

Why do people take coffee? People take the brew for many reasons – some psycho-social in character, others for personal reasons of health.

Coffee presents many health benefits that cannot be ignored. It is an antioxidant which helps promote health and slows down the aging process. It helps in the prevention of some of the more common diseases that assault you as you age- diabetes and heart diseases principal among these.

Coffee has caffeine, one of the stronger stimulants there is. It aids in increasing energy levels and in, increasing and enhancing brain activity.

Coffee helps to burn fat. It can increase your metabolic rate by as much as 11%, helping you burn fat faster. It also boosts physical performance because it increases the adrenaline levels in your body.

Studies indicate that coffee has certain nutrients that help the body stay healthy. It contains niacin, magnesium, manganese, pantothenic acid, and riboflavin. It is said to help in the prevention of medical conditions the likes of cancer, liver difficulties, stroke, Parkinson’s disease, and Alzheimer’s disease.

Coffee helps in improving moods. It tends to make you feel better about life in general. It is said to help individuals fight depression.

An increasing number of people are discovering that coffee is good for the health and overall well-being. This may account for the fact that more and more people have made it a habit to take coffee. It may also explain why the coffee cart business is growing by leaps and bounds. If you want to go into business, it may be a good idea to invest in a coffee shop.

An Introduction to Bread Ingredients

Bread Flour

Bread flour has a high content of gluten so sometimes you may see this advertised as high gluten flour. High Gluten flour contains high protein and is usually a good flour for bread makers.

It makes the bread very elastic and will keep the bread from sinking or caving in after it has risen.

This flour is good for making a large size loaf of bread with a really good inner fiber because of the high gluten content.

It may sound obvious but there is not a more important ingredient when it comes to making bread.

Plain Flour

Plain flour is made by mixing well chosen soft and hard wheat and is best for making bread and cakes.

Whole Wheat Flour

Whole wheat flour is made by grinding whole wheat. It contains the skin of wheat and it is heavier and more nutritious than common flour. Bread made by whole wheat flour is usually small in size. Most recipes for wheat bread will combine the whole wheat flour and bread flour in order to achieve the best results.

Black Wheat Flour

Black wheat flour also known as “rough flour” is a high fiber flour that is very similar to whole wheat flour. To obtain a large size after rising it needs to be used in combination with a high proportion of bread flour.

Cake Powder

Cake powder is made by grinding soft wheat or low protein wheat which is used for baking cakes.

While most flours seem to be very much alike it comes down to the yeast performance in combination with the flour and the way in which it is absorbed.

The area or region in which the ingredient is grown, stored and ground also plays a role in the performance of the wheat.

It never hurts to try a few different brands of flour to get an idea of what works best for you as well as tastes the best.

Corn Flour and Oatmeal Flour

Corn flour and oatmeal flour are made by grinding corn and oatmeal respectively. They are both the additive ingredient of making rough bread which is used for enhancing the flavor and the texture of the bread.

Sugar

Sugar is very important to the mix for adding taste and color. (In my opinion I do not think sugar is necessary.) I have made many a loaf without sugar and I can not tell the difference in taste or color.

Sugar does help to nourish the yeast to make a better rising bread.

If you are using a bread maker you may want to look for the ingredients in your super market that say “great for bread makers.” I seem to believe these ingredients that come advertised for the bread makers are of a different quality than those prepared for traditional baking.

Yeast

Yeast breaks down and than produces carbon dioxide which makes the bread expand and the inner fiber soft. Yeast also relies on sugar and flour as a source of nourishment.

Yeast also must be stored at a cool temperature so the refrigerator is an ideal spot for it.

Salt

Salt is necessary to improve bread flavor and the color of the crust. Salt is not a necessary ingredient so feel free to omit it all together. Your bread would actually be larger without the salt also.

Egg

Eggs will improve the texture of your bread as well as add nourishment and make it larger in size.

Grease, Butter and Vegetable Oil

Grease can make the bread soft and delay its storage life. Butter should be melted or chopped into small pieces before use.

Baking Powder

Baking powder is used mainly to make bread rise very fast. It will also bubble or soften the texture of the bread.

Baking Soda

Same principle as above and the two can be used in combination with one another.

Water

Water is a very essential ingredient to making bread so never leave it out of your recipe.

5 Tips to Preserve Red Tea

Do not waste your pu-erh red tea
Having a good red tea on your table is something that has no comparison. But, in addition to preparing it and knowing its properties, it is also important that you know very well how to conserve it properly. In this article you will find 5 tips so that you do not get spoiled.

This space always insists on aspiring to quality when it comes to buying tea and, of course, it is necessary to take care of it properly. Good tea is not exactly cheap and, therefore, there is no reason to let it go to waste, much less. Preserving its organoleptic characteristics in the best possible way is practically an obligation for any good tea lover.

As much as its leaves are dry, it is necessary to try that the external climatic factors or some home accident do not play against its correct state. For that reason, if you buy pu-erh red tea in threads and then do not know how to keep it, do not forget to take into account these interesting tips so that you will not be irretrievably spoiled.

These are 5 good tips to preserve your pu-erh red tea in the best possible way:

Use a hermetic seal bag: These hermetically sealed bags are perfect for storing tea, as they do not expose you to moisture or intense dryness. Simply, once you have it properly stored, you will only have to place it in a cool, dark place.

A good glass jar with a screw cap: If you do not have an airtight ziploc-type zipper bag or you do not want to buy one directly, a jar or a glass jar can be an excellent option. The recommendation goes in the same way: do not expose it to light or leave the bottle badly closed. It is good that red tea usually last longer than a green one, but neither do you abuse its qualities.

Do not be afraid to leave it long: Red tea, provided it is well preserved, can last for a long time. Do not forget, starting from the base, which is a fermented tea that usually has a few years on it since it leaves the processing plant to reach your cup. For that reason, following the advice above, you can have it in your home for a long time.

If you have it ready, no more than a day: If you like to prepare red tea in quantities, such as to drink cold or at the time, do not exaggerate with the amounts you save. The tea, after a day, begins to lose its properties and, truthfully, it does not taste so good. Follow the steps of red tea preparation as usual (water at 85°, between 3 and 5 minutes of rest) and store it, preferably covered, for no more than 24 hours. A liter is a reasonable amount for one person, since they are approximately four cups.

Red Tea to Prevent Diabetes

One more benefit of Camellia sinensis
Do you want to prevent diabetes? Red tea can help you achieve this goal. This variety of Camelia sinensis tea possesses incredible healing properties. Find out how you can help prevent diabetes in this article. Do not miss it!

During the course of 2013, a study was conducted at Jilin University, in conjunction with the Science and Technology Department of Changchun University to determine the effects of puerh tea on diabetes.

It showed that it can help reduce blood sugar significantly. How can it do it? Find out in the next paragraphs.

Benefits of puerh red tea for diabetes
To verify this benefit, an investigation was carried out with laboratory mice. This study was carried out in different stages. In the first phase of the study, 20 rodents reared in genetically obese laboratories participated. These animals had very high levels of blood sugar. The researchers fed 10 of them with a normal amount of mature puerh tea, while the other 10 rodents were not given any medicine.

What were the results of the study? “Only two rodents of the group that did not consume neither puerh nor another medicine, survived after 11 months, the others became infected and suffered from sores before they died,” said Dr. Sheng, who led the investigation. “Meanwhile, all the animals that drank puerh tea survived and showed no trace of sores or infection.”

During the second phase of the investigation, the medical team also compared the curative effects of puerh tea with rosiglitazone, a medication widely used to lower blood sugar levels. After two weeks, they found that animals that were fed rosiglitazone had 36.5 percent less blood sugar, while the figure was 42 percent for the group that was fed puerh tea.

In addition, those who consumed tea lost weight, while those on the drug showed no evidence of weight loss.

Are you intrigued to know if human studies have been conducted? The answer is yes, the researchers conducted a test on 120 adults with diabetes. They were asked to drink puerh tea regularly and leave their conventional medications, without making any changes in their eating habits.

Results of the study: seventy percent reported blood sugar levels below 7 milliliters / Lt, with an average decrease of 35 percent. Although all teas from Camelia sinensis are believed to be capable of reducing blood sugar levels, the puerh and oolong varieties are the most effective. In addition, in June 2013 researcher Sheng revealed that Yunnan has one of the best longevity rates in China and attribute it to drinking tea.

Green Tea for Gastroenteritis

An ally of the digestive system

The digestive system is one of those that never has rest. Sometimes, it is affected by bacteria and viruses that can cause you numerous discomforts. Such is the case of gastroenteritis. Discover how green tea can help you…

Surely, if we did a survey on tea, most people would answer that they are aware that it has many health benefits. Do you agree?

In particular, it is an excellent beverage to keep the digestive system healthy.

Are there scientific investigations in this regard?

If they exist. One of them was carried out in the Pharmacology Department of the Faculty of Medicine of the University of Hong Kong, in China.

In this study, it was concluded that green tea can prevent different diseases related to the digestive system.

Do you want to know what they are?

Benefits that tea can give you for the digestive system

It will help you to carry out digestions better: there is research that indicates that green tea is very effective in strengthening the digestive system.

On the one hand, having caffeine extract makes it a very useful element to lose weight, as it helps the body burn calories efficiently and is well accepted by the stomach.

In addition, the polyphenols present in green tea accelerate the digestive process thus improving metabolism, helping the gallbladder and liver to perform their task better.

It is excellent for preventing gastrointestinal diseases: irritation and intestinal inflammation can be significantly reduced with daily consumption of green tea.

Some of the gastrointestinal conditions that can be treated with this healthy drink are: gastritis, ulcerative colitis and Crohn’s disease.

It is a great ally to fight against stomach cancer: experts say that the polyphenols present in green tea prevent the development of cancer cells in the stomach.

It will help you prevent flatulence: if you suffer from this problem, tea can help you greatly. It will also help reduce the swelling, therefore, you will avoid the pain that usually comes with gas problems.

It will be of great help in viral or bacterial diseases: as in the case of gastroenteritis.

What is gastroenteritis?

The “stomach flu” is an intestinal infection that can be caused by different viruses or bacteria. The viruses that cause this disease damage the lining cells of the small intestine.

As a result, fluids escape from the cells in the intestine and produce diarrhea.

Causes of the disease

There are four viruses that can cause this disease:

Calicivirus
The rotavirus
Adenovirus
Astrovirus

Symptoms of gastroenteritis

Headache
Fever
Shaking chills
Abdominal pain
Stomach spasms
Vomiting
Diarrhea

How green tea can help you

Green tea has antivomitive and anti-nausea properties. To combat this annoying condition you must prepare a strong green tea: with 2 sachets or with 3 grams of strands.

This amount of tea is to prepare one or two cups. The advisable thing is that you drink between 3 and 4 cups a day on an empty stomach until the symptoms disappear.

Delicious Mayonnaise Snacks

Mayonnaise is such a versatile condiment that tastes great and works with many types of foods. Mayonnaise is made up mainly of eggs and has a thick consistency that works for anyone.

    • Coleslaw is the most famous side dish and snack that contains mayonnaise. The dish consists of cabbage and carrots shredded to make thin pieces. What makes this dish delicious is how the mayonnaise complements the vegetables without giving the dish an overpowering taste.
    • Chicken and Tuna Mayo is a sandwich that, believe or not, is not entirely unhealthy. Instead of having condiments that contain many unhealthy preservatives, you have mayonnaise which doesn’t contain as many flavourings and added ingredients.
    • Devilled Eggs taste amazing if you are a person who has the taste buds for this snack. The eggs are boiled until it is hard. They are then cut in half and have the yolk removed and placed into a bowl. Mayonnaise and curry powder is then added to the egg yolk and mixed together until smooth. Using a piping tool, you can refill the egg whites and add paprika as a garnish.
    • Egg sandwiches are great for people who don’t enjoy eating meat. This is such an easy snack that children could prepare it (provided an adult is supervising). For the egg fill you first need to cook the egg as if making scrambled eggs. Once it is cool, you add mayonnaise and mix it well then add it to the toasted bread. Toasted bread is more stable and doesn’t absorb liquids as quickly.
    • You can also use mayonnaise to complement the snack you brought with to work. To spice it up a bit and allow yourself extra flavours, why not add a bit of curry powder to it? You can then dip your favourite (or least favourite) snack into the sauce. If you don’t enjoy curry powder, other possible spices or ingredients to add to your dip would be paprika, chilli slices, cucumber, melted cheese (which will need a bit more preparation), or your favourite bell pepper. If you use spices a lot you may want to get them in bulk from a cash and carry wholesaler.
  • Other traditional side dishes and snacks also include mayonnaise. Some people will make pasta salad that gives them their daily intake of carbohydrates. To make this you first need to cook the pasta according the packet instructions, and then add the mayonnaise, salt and pepper. This is a simple dish that can taste good without being over filling.

The Perfect Homemade Focaccia

You might be thinking of the round pizza that goes well with cheese topping, but traditional Italian Focaccia is slightly different to how it’s made in the restaurants. The base might have the same ingredients but the preparation is what makes this bread so delicious.

Before starting, you need to have all the ingredients in front of you so that the preparation will be easy. To make the homemade Focaccia, you will need the following ingredients:

  • 500 grams of plain flour,
  • 300 millilitres of warm water,
  • one sachet of yeast,
  • a teaspoon of salt and
  • a teaspoon of sugar.
  1. Start off by sifting the flour and making a hole in the centre using the tips of your hands. Add the yeast, sugar and salt and then add the warm water. The warm water allows the yeast to react thus creating the perfect pizza dough.
  2. You will need to use your hands to mix all the ingredients together quickly so that the yeast does not prematurely start to react with the warm water. Once the dough has been kneed and is now a smooth looking ball, leave it to rise for about an hour or until the dough is soft enough to mould in a rectangular oven tray.
  3. Brush the bottom of the tray with a generous amount of sunflower oil. The sunflower oil will give the Focaccia a more prominent taste and will prevent it from sticking to the tray when baking.
  4. Now spread the dough in a singular rectangular tray. This bread will be quite thick and will need about twenty minutes to cook properly. A regular pizza would take twelve minutes for the base and an extra five minutes for the cheese to melt.
  5. Before putting the tray into the oven, use your fingers to create small, shallow indentations along the surface. You can put rosemary and salt on the surface as well as some more of the sunflower oil.
  6. Whilst waiting for the Focaccia bread to bake, prepare any ingredients that you would like to put in the centre of the still-hot bread. Many people choose slices of the cheese, deli meats, tapenade, or spread some more sunflower oil for a plain yet delicious snack.

To get the cheese to melt, make sure that you cut the Focaccia piece in half and quickly add the slices of cheese. With the combination of rosemary, salt, sunflower oil and cheese, you will have a sandwich that is worthy to be the meal of the day at a restaurant.

Gluten-Free Dessert Ideas

Sticking to a gluten-free diet is a challenge under the best of circumstances but when it comes to creating desserts things get even more difficult. So many delicious desserts like pies, cookies, cakes and pastries are made with flour containing gluten.

Creating delicious gluten-free desserts becomes easier when you keep the right ingredients on hand. Some common items to keep in your pantry include:

Almond meal flour
Arrowroot powder
Baking powder
Bittersweet chocolate
Canola oil
Cashew butter
Cocoa powder
Coconut flakes
Coconut milk
Cornstarch
Dried fruit
Espresso powder
Evaporated milk
Gluten-free flour mixes
Gluten-free spices
Granulated, powered and brown sugar
Lemon extract
Maple syrup
Nuts
Peanut butter
Rice
Seeds
Shortening
Sorghum flour
Tapico starch/flour
Vanilla extract

Be sure to check the ingredients on these products before you purchase them. You will want to avoid wheat, barley, brown rice syrup, caramel coloring, rye, brewer’s yeast, wheat starch, hydrolyzed wheat protein, malt, malt extract, malt syrup, dextrins and malt flavoring.

Remember that baking gluten-free is different than regular baking. If you don’t use a baking mix you will need to combine gluten-free flours to get the right results. You can use psyllium husks, ground chia seeds or flaxseed rather than xanthan gum if it gives you stomach distress. Baking at a lower temperature is recommended for some recipes to keep your dessert from getting too brown. If you screw up a recipe consider turning it into crumbs for toppings or to be added to other recipes.

Many gluten-free flours don’t contain preservatives so you may find that desserts made with them dry out quickly or become rancid. Store these items in a zip-top bag (with air removed), freezer wrap or in an air tight container in the refrigerator or freezer separated from other food. Mark all containers used for gluten-free food to keep them separate from other containers. Bring the stored food to room temperature before consuming.

Our favorite gluten-free dessert recipe courtesy of http://bakedbree.com.

Gluten Free Blueberry Crisp

Ingredients:

4 cups blueberries (any fruit will work)

Crisp:

1 cup gluten free old-fashioned, gluten free oats (we used Bob’s Red Mill GF oats)
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt

1. Wash and pick over the blueberries. Add to an 8×8 pan. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.
2. Spread the mixture over the blueberries.
3. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen.

Spill the Beans

We are clearly full of beans. In the U.S. alone, we consume about 8 pounds of beans annually, per capita, and the current popularity of Mexican cuisine plays no small part. The U.S. plants about 1.6 million acres a year. Worldwide production of dry beans was over 18 million metric tons in 2016, the leading producers are Myanmar (Burma), India and Brazil.

China loves their soybeans (edamame) and mung beans, the Middle East grinds garbanzos for hummus and tahini, Mexico serves up refried pinto and black beans, Italy makes their trademark minestrone with cannellini and red kidney beans, and the U.S. favors them baked, or cajun red beans and rice. While once considered an inferior food, beans are held in high favor globally. Nothing beats a hot bowl of navy bean soup, a tasty hummus spread on pita bread, a side of baked beans with barbecue or hot dogs, a dish of buttered limas with ham, or a big spicy bowl of chili.

Domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, dating back to around the second millennium BC. For centuries, they were a staple. They could be dried and carried on ships, they lasted through a long cold winter, they could be soaked or boiled easily and they filled empty stomachs. Beans are one of the earliest cultivated plants, providing an important source of protein and nutrients throughout Old and New World history.

Fava beans were a major source of food for the ancient Israelites and are still eaten primarily in Mediterranean countries. Old Testament civilizations such as Jericho and Babylon consumed them daily. The Aztecs and Incas grew and ate beans as a major part of their diet. Other South American countries thrived on them from the seventh century BC. They were also used as counting tools and money, and appeared symbolically at weddings. Asia has eaten them for centuries, and Egyptians included them in tombs to insure voyage to the afterlife.

Italian Renaissance gourmet Bartholomew Scappi described dishes of beans, eggs, cinnamon, walnuts, sugar, onions and butter in his cookbooks. Catherine d’ Medici of Florence was supposedly so fond of Italy’s cannellini beans, she smuggled some to France when she married Henry, Duke of Orleans, later to become King Henry II of France. (You know those French chefs–beans were considered beneath them.) If this story is accurate, we can thank Queen Catherine for cassoulet, a French delicacy made with goose fat, duck or lamb and white beans. (When the Queen wanted beans, her French chefs jumped.)

During the 9th century, Charlemagne (King Charles I) restored productivity to European lands which had been ravaged by war, ordering chickpeas to become a major crop which helped prevent starvation in his vast kingdom,

Early American colonists cultivated multiple varieties. They were used in soups and stews and could be dried to help feed large families throughout the winter, when food was scarce. Thomas Jefferson enjoyed many different types of beans from his abundant garden, experimenting with different varieties and creating new recipes for his dinner guests. (Well, okay, our foodie president didn’t actually cook, but he supervised his French-trained chef.)

In the early 1900s, a man named Henry J Heinz put canned baked beans on the map, both in the U.S. and the U.K. Today, Heinz baked beans is one of the most recognizable and popular canned foods on the grocery shelves. Surprisingly, the top bean eaters in the world are the U.K. countries. Worldwide, a whopping 2 million people consume baked beans daily.