Archive | July 2015

Eistee selber machen – eisgekühlter Trinkgenuss

Eistee von erfrischend-herb bis fruchtig-süß

Im Hochsommer bietet Eistee eine angenehme Abkühlung und ist eine willkommene Alternative zur Limonade. Das belebende Erfrischungsgetränk kommt bei Kindern ebenso gut an wie bei Erwachsenen. Besonders beliebte Sorten sind Zitrone und Pfirsich, die sich darum in großer Zahl von diversen Herstellern in den Supermarktregalen finden. Allerdings sind die fertig gekauften Teegetränke in der Regel sehr süß: Laut Ökotest verstecken sich rund 20 Würfel Zucker in einem Liter! Noch ein Grund mehr, den Eistee zuhause selbst zu machen.

Eistee mit Zitrone

Auch wird oft übermäßig viel künstliche Zitronensäure zugesetzt, was in Kombination mit dem Zucker für die Zahngesundheit, gerade für Kinderzähne, bedenklich ist. Wer seinen Eistee selbst herstellt, der kann Zutaten und Süße selbst bestimmen, nebenbei viele weitere Eistee-Varianten abseits des Massengeschmacks ausprobieren und dem eigenen Lieblingstee zu einem eiskalten Comeback verhelfen. Dank Saft, Milch, Kräutern und Gewürzen lassen sich unendlich viele köstliche Varianten des Kultgetränks zaubern.

Eistee machen: So geht’s

Für die Herstellung des  gewünschten Eistees kann man sich an der folgenden Grundzubereitung orientieren: Die ausgewählte Tee-Sorte sollte sehr hoch dosiert aufgebrüht werden. Wenn der Aufguss die gewünschte Stärke erreicht hat, entfernt man die Teeblätter bzw. die Teebeutel und süßt nach Belieben mit weißem oder braunem Zucker, Honig, Sirup, Stevia oder Süßstoff. Danach wird der heiße Sud in ein Gefäß gegossen, das zu zwei Dritteln mit Eiswürfeln gefüllt ist. So kühlt der Tee blitzschnell ab und kann gleich weiter verarbeitet werden. Außerdem erhält die Schockkühlung das frische Aroma sowie die leuchtende Farbe des Tees. Jetzt kann jeder für sich selbst entscheiden, wie der Eistee schließlich schmecken soll: klassisch, fruchtig oder ausgefallen mit speziellen Extras.

Klassischer Eistee mit Schwarzem Tee und Zitrone

Eistee klassisch: Schwarzer oder Grüner Tee mit Zitrone

Die Basis für einen traditionellen Eistee bildet sehr starker Schwarzer oder Grüner Tee. Bei diesen Sorten ist das Schockkühlen mit Eiswürfeln besonders wichtig, da sich beim langsamen Herunterkühlen sonst unangenehme Bitterstoffe bilden. Ist der Tee schön kalt, wird er je nach Geschmack gesüßt und mit dem Saft einer Zitrone abgeschmeckt. Stilecht servieren lässt sich der Tee dann in einem Glas mit Eiswürfeln und einer Zitronenscheibe. Eine leckere Variation des klassischen Eistees entsteht, wenn man den Zitronensaft gegen den anderer Zitrusfrüchte tauscht, wie Limetten oder Grapefruit.

Schwarzer, Grüner und auch der mildere Weiße Tee enthalten Koffein und sind damit nur bedingt kindertauglich. Für die kleinen Eistee-Fans eignen sich Frucht- und Kräutertees als Basis besser. Mit süßen Fruchtsäften kombiniert, machen sie sogar Limo & Co Konkurrenz.

Eistee fruchtig-süß mit Saft, Sirup & Co.

Die Mischung aus eisgekühltem Tee und Fruchtsaft ist eine pfiffige Alternative zur Saftschorle und löscht den Durst ebenso gut. Große wie kleine Eistee-Liebhaber freuen sich über diese fruchtig-frische Variante. Dazu wird ein beliebiger Tee oder auch eine Teemischung hoch dosiert aufgebrüht und nach dem Durchziehen über Eiswürfel gegossen. Zwar werden Kräuter- und Früchtetees nicht unbedingt bitter durch langsames Abkühlen, jedoch bleiben die Aromen sowie die leuchtende Farbe durch die Schockkühlung besser erhalten. Der eisgekühlte Tee wird dann mit einem beliebigen Fruchtsaft verfeinert, was ein zusätzliches Süßen in der Regel unnötig macht. Schöne Kombinationen sind hier zum Beispiel Tee aus frischer Minze mit Apfelsaft, Apfeltee mit Traubensaft oder Rotbuschtee mit Orangensaft, der Erfindungsreichtum kennt keine Grenzen. Wer mit weiteren Aromen experimentieren möchte, kann auch eine Art alkoholfreien Eistee-Cocktail durch Zugabe von aromatisiertem Sirup zaubern – jeder ganz nach seinem Geschmack.

Eistee: Die besten Tipps & Tricks

Wer seine Lieblings-Eisteekreation gefunden hat, kann bei der Zubereitung gleich etwas mehr Tee aufbrühen und einen Teil der schockgekühlten Flüssigkeit in Eiswürfelbereitern einfrieren. Diese Eiswürfel können dann den Eistee im Glas schön kalt halten, ohne dabei das Getränk zu verwässern. Ebenso gut funktioniert die Kühlung im Glas mit Fruchtsaft-Eiswürfeln oder im Ganzen eingefrorenen Früchten, die zudem sehr dekorativ aussehen. Weitere optische Highlights für den Eistee sind Fruchtschnitze, wie Zitronen- oder Orangenscheiben, Melonenstücke, Erdbeeren etc., die auf den Trinkglasrand aufgesteckt werden.

Fruchtiger Eistee mit Himbeeren

Quelle: Chefkoch.de

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VIDEO: Super simple, just great! Watch how easy and fast it is to prepare a Herbalife Shake on the BEACH!

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Meal Deals -­ when more isn’t necessarily better by Susan Bowerman, MS, RD, CSSD, FAND

Meal Deals -­ when more isn’t necessarily better by Susan Bowerman, MS, RD, CSSD, FAND

Meal Deals - ­ When More Isn't Necessarily Better, Susan Bowerman for HerbalifeA “meal deal” is no bargain if you’re just buying extra fat, sugar and calories.

There’s an old joke that goes something like this:  two women are having lunch in a restaurant they haven’t been to before.  As they’re finishing up their meal, one says to the other, “You know, the food here is really terrible!” To which her companion snaps back, “I’ll say!  And such small portions, too!”  It’s so true, isn’t it?  No matter what we’re buying, we’re always looking for a good value – even if it’s food that isn’t very good…or very good for you.

Getting more for your money is generally a good thing, and we’ve been conditioned to look for the best value in everything we buy – from laptops to laundry soap.  But if getting more for your money means getting more fat, more sugar and more calories, that can spell trouble for your waistline.

How often have you felt prodded to overeat – swayed by sales pitches that encourage you to buy more and consume more – and, by implication, “save” more?  Order the bigger burger, and there’s a good chance you’ll be offered a meal deal for a discount on your soda and fries, too (after all, you’ll need more liquid to wash it all down).  Order a large pizza, and you also get a sack of free breadsticks delivered to your door (just what you need for dinner… bread, with a side of bread).

Too bad the same doesn’t seem to hold true for healthy food.  Most of the time, when you buy fresh fruits and vegetables, you buy them by the pound – it doesn’t get any cheaper the more you buy.   I’ve been to movie theaters where I’ve been charged for a cup of water (just the cup, mind you – I had to fill it myself with water from the water fountain).  That’s because the cup probably costs the theater a lot more than the soda does – they could practically give it away if they didn’t have to pay for those darn cups.

How can you keep yourself from giving in when you’re feeling outside pressure to overeat?

Focus on getting nutritional value, not just a huge amount of food

Is your goal really to buy “more food for less money”? What you should be thinking about is how to buy the most nutrition you can with your money.  Spend $3 on a fast food meal and you’ll get about 40 grams of fat and a quarter-cup of sugar.  For the same three bucks, you could buy a carrot (all your vitamin A for the day) an orange (all your vitamin C for the day) a banana (a hefty dose of potassium), a bunch of broccoli (nearly all your folic acid for the day) and a can of black beans (22 grams of protein and 15 grams of fiber).

Practice saying “no, thanks”

A few weeks ago, my local supermarket was giving away a one-liter bottle of soda with every purchase of $25 or more.  The checker just couldn’t believe that I didn’t want it – “but it’s free!”

So practice saying “no”…“no thanks”… “thanks, but no thanks”…”I’m good”…

You’re the one who determines how much you should be eating

Remember who’s in charge.  Just because a restaurant is willing to throw in an extra helping of food and call it “dinner”, doesn’t mean it’s an appropriate amount of food for you.  You know what how much you should be eating.  Keep a mental image of your portion sizes, and do your best to stick to them. 

Don’t buy it if you don’t want it

Sure, it sounds like a deal if you “buy one and get one free”.  And, if you’re good at taking home the extra for another meal, this might work.  But if you don’t want it – and you know you’ll be tempted to eat it – don’t buy it.  A “good deal” isn’t so good if you’re getting something you really don’t want.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

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Food Safety: Expiration Dates on Food Labels by Susan Bowerman, MS, RD, CSSD, FAND

Food Safety: Expiration Dates on Food Labels by Susan Bowerman, MS, RD, CSSD, FAND

Food safety - Old food & expiration dates | Susan Bowerman | Discover Good NutritionI have to admit that I’m a little bit overzealous when it comes to food safety, and I take the expiration dates stamped on food labels and packages pretty seriously. Sometimes too much so… If I have some raw chicken in my fridge that’s going to ‘expire’ the next day, I won’t eat it. I know it’s safe, but in my mind, that chicken is on its death bed and doesn’t belong in my stomach.

At the same time, I’ll keep mayonnaise in my fridge until it’s gone – and at the rate I use it, that could be past the expiration date – and I don’t give it a second thought. But if you fear old mayonnaise the way I fear expiring chicken, there’s no need – as long as mayo is properly refrigerated, it doesn’t really go bad (by that I mean, it won’t make you sick).

Confused? You’re not alone. Sorting out the dates on food labels isn’t easy. Some people ignore them altogether, others take them a little too seriously (like tossing out ‘expired’ bottled water).

You’ve probably noticed the “sell-by” dates on perishables, like meat, fish, poultry and milk. Once that date passes, stores are supposed to pull these items from their shelves, and most people assume that the food shouldn’t be eaten after that date, either. But that isn’t necessarily so.

Just because the sell-by date has passed on your carton of milk, it can easily stay sweet and tasty (and safe) for a week or so after that – provided it’s been properly stored in the refrigerator. Eggs can easily stay fresh and safe for 3-5 weeks after you buy them – which is likely to be long after the date stamp on the carton. Even ground beef, which is highly perishable, is safe to eat for a day or two after you buy it – even if the ‘sell by’ date has passed.

Then there’s the “use by”, “best by” and “best before” dates – which aren’t even expiration or safety dates at all. In fact, they’re not even required on the label. Manufacturers put them there to let you know that after that date, the quality of the food might decline. So you might see a change in texture or color, but the food is still perfectly safe to eat. Keep ketchup around long enough and it’ll turn brown – your burger won’t be as colorful, but it’s still perfectly safe to eat.

Mold is another story. If your bread is decorated with fuzzy green spots, or your lunch meat is coated with gray fur, it’s got to go. But if you find a little spot of mold on firm veggies like cabbage, peppers or carrots, or on hard cheese, you don’t need to throw it out. Just cut about an inch all around the moldy spot, and then it’s okay to eat the rest.

Susan Bowerman is Director of Nutrition Training at Herbalife. Susan is a Registered Dietitian and a Board-Certified Specialist in Sports Dietetics.

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Superfoods: What They Are and Where to Get Them by Susan Bowerman, MS, RD, CSSD, FAND

Superfoods: What They Are and Where to Get Them by Susan Bowerman, MS, RD, CSSD, FAND

SuperfoodsSuperfoods aren’t just the trendy ones you’re hearing about. If you’re eating plenty of plant foods, you’re eating superfoods.

Keeping track of the latest “superfood” is a lot like trying to stay up on fashion trends. One minute, it’s in… and the next, it’s out. The superfoods of last year – like kale and quinoa – are gradually being nudged aside by trendy maqui berries or fonio grain. But what makes a food a superfood? And why do we keep coming up with new ones? Are this year’s “superfoods” more super than last year’s?

Superfoods Defined

When I hear the word “superfoods” I can’t help but think of “superheroes” – the term implies that these foods have nutritional powers beyond those of more ordinary foods. But there’s no true definition for a superfood – it’s simply a word that’s used to tout the health-promoting properties of foods that are nutrient-packed.

For the most part, the most nutrient-dense foods you can eat are plant foods, which offer up an abundance of vitamins, minerals and fiber, as well as phytonutrients – many of which act as antioxidants. And, if you eat a plant-rich diet, you’re probably already eating plenty of foods that could be considered superfoods – even if they’re not as exotic as mangosteen fruit or cacao nibs.

Most lists of the “top superfoods” look very similar. Plant foods in the form of berries, leafy greens and nuts top nearly every list (fatty fish is often included, too) – it’s just that specific cast of characters changes from year to year. Collard greens are reportedly the new kale, and teff may be next year’s quinoa.

But food trends are no different than any other trend. We seem to always be on the lookout for something new and unusual and, perhaps – in the case of superfoods – a food that might even be more “super” than the one before it.

All Healthy Foods Are Superfoods

For example, many superfoods are plant foods that are touted for their abundance of phytonutrients – many of which act as antioxidants and are thought to promote health. And so, it seems as if we’re constantly on the lookout for the latest superfood – one that packs a bigger antioxidant wallop than the previous one.

But I think it might be a mistake to focus on a specific property of a food – such as its antioxidant properties. Most plant foods are super in their own right – they’re incredibly complex with unique blends of vitamins, minerals and, yes, phytonutrients.

And while it’s true that many of these phytonutrients do act as antioxidants in the body, there’s a good possibility that phytonutrients support health in other ways, too – but there are just too many phytonutrients in foods and not enough time to study them all.

With literally thousands of potentially beneficial compounds in plant foods, we may never know how each and every one might promote health.

So, when a food has been subject to clinical research and shown to have potential health benefit (like blueberries or pomegranate, for example), it might be dubbed a superfood – often at the exclusion of others that may be equally good for us. In other words, if we favor specific foods because they’re “super” we might be ignoring other foods that are equally “super” – just in a different way.

I had a patient many years ago who ate like this. He embraced every new superfood trend, and he made sure that his diet included each and every one every day, in the precise amounts that were reported in the research to give the most benefit.

At that time, oatmeal, blueberries, spinach and almonds were some of the super foods of the moment – and he believed so strongly in the power of these foods, that he wouldn’t make any substitutions. But the truth is, he could have substituted other whole grains, fruits, leafy greens and nuts and had an equally “super” diet.

Plenty of Plant Foods, Plenty of Superfoods

Sure, blueberries are good for you. But other berries are, too. And each variety has its own unique set of phytonutrients that may benefit your body in ways that blueberries might not. There’s no question that kale is nutrient-packed, but so are turnip greens, mustard greens, Swiss chard and plain old spinach. Sweet potatoes are great – but other orange veggies like carrots, pumpkin or winter squash have their own virtues, too.

One thing that food trends can do is to introduce you to new foods you might not have tried before. So if you do get caught up in the latest superfood trend, add it to the foods you’realready eating, rather than excluding all others.

Susan Bowerman is Director of Nutrition Training at Herbalife. Susan is a Registered Dietitian and a Board-Certified Specialist in Sports Dietetics.

Contact Your Independent Herbalife Distributor TODAY!
SABRINA
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Solutions for Weight Management, SPORTS Nutrition, Beauty and LIFESTYLE
Helping you enjoy a healthy, active and successful life!
Order your Herbalife Products ONLINE TODAY!
Click here: https://www.goherbalife.com/goherb
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Call:+12143290702