Sweet Potatoes: More than superfood!

(Photo:prom dress shops uk) n: Apocalypse star Olivia Munn recently revealed on social media the secret behind the radical change in her appearance. She said having one roasted Japanese potato (sweet potato) everyday is the reason behind her youthful skin."
Originally grown in the Americas, sweet potato is known to have been domesticated more than 8000 years ago.
Sweet potatoes, because of their fibre dense composition have widely been used throughout the Indian subcontinent as a fasting food that satiates hunger for long periods.
Precisely this is the reason why dieticians recommend it in the weight loss diet.
According to celebrity nutritionist Sandhya Gugnani, "Sweet potatoes are nutrition dense food. If you think because of its sweet taste, it should be shunned by people who avoid sugar; one must know that they actually help in lowering blood sugar because of their low glycemic index. It is helpful in controlling blood pressure and prevents constipation because of the high fiber content."
Power packed super food
Good for the eyes: If you believe in the term 'superfood', sweet potatoes fit the bill perfectly. According to a recent research on African kids, it was found that sweet potatoes meet from 35% to 90% requirement of Vitamin A.
Anti-ageing and anti-cancer: Carotenoids present in sweet potatoes are said to have important anti-oxidant and anti-cancer properties. When passing through digestive tract, this fibrous tuber absorbs dangerous free radicals and heavy metals that might cause cancer.
Studies at Harvard University have proved that there is a reduction of more than 30 percent chance of having lung cancer in people eating foods rich in beta carotenoid.
Prevent stress; control blood pressure, heart-healthy: Rich in Vitamin B6, they have been proved to reduce the risk of cardiovascular ailments. They are rich in magnesium which is necessary for healthy artery, blood, bone, heart, muscle, and nerve function.
Potassium found in sweet potatoes helps in regulating heartbeat and nerve signals and also in relaxing muscle contractions, reducing swelling, and protecting and controlling the function of kidneys.
Energy rich: As the sugar found in sweet potatoes is slowly released in the blood stream, they are often recommended in diet of athletes and players and those who suffer from low blood pressure.
Healthiest cooking method
It is important to 'cook' sweet potatoes before consuming them for better absorption of nutrition.
Boiling: It is a recommended method as consuming boiled and mashed sweet potatoes helps in better assimilation of beta-carotene (vitamin A). In boiled form they have a lower glycemic index and hence is helpful in slow release of sugar in body.
Stir frying: Frying it with 3-4 gm of fat is actually helpful because the nutrients become more active and are easily absorbed by body. But ensure that you do not over do it.
Steaming and roasting: Steaming for 7-8 minutes is sufficient in making nutrients available.
The commonest way of having sweet potatoes is in roasted form because it tastes the best like this. Do not over roast it, and also avoid pouring too much vegetable oil as it may destroy nutrient composition.
When one must avoid it
While diabetics and weight watchers can have it in measured quantities, individuals with already existing and untreated kidney or gallbladder problems should eat it only after consulting the physician.
Sweet Potato Biscuits
Ingredients
Sweet Potatoes - 1 cup, cooked and mashed, Buttermilk - 1/4 cup, Maida (Plain Flour) - 1 1/2 cups, Light Brown Sugar - 3 tsp, Baking Powder - 1 1/2 tsp, Baking Soda - 1/4 tsp, Butter - 1/4 cup, unsalted Salt - 3/4 tsp
Method
- Combine the maida, brown sugar, baking powder, baking soda and salt. Whisk well.
- Add the butter and mix until the mixture is crumbly.
- Whisk the mashed sweet potatoes and buttermilk in an another bowl.
- Add this to the flour mixture and mix well until the dough is sticky.
- Sprinkle some flour on a flat surface and knead the dough 4 to 5 times.
- Roll it out to 1/2 to 3/4 inch thickness and cut the dough into 2 inch rounds.
- Place them on a baking tray lined with parchment paper.
- Place the tray into a preheated oven at 225C/450F and bake for 10 to 12 minutes or until lightly browned. Remove and cool.
- Store it in airtight container and serve as needed.See more at:cheap formal dresses uk

Australia’s Fashion Opening in China

(Photo:prom dresses uk) Last month the editor in chief of Vogue China got me thinking. I had never before put “fashion” and “China” in the same column. When I talk with friends about shopping destinations in Asia the list will run from Hong Kong to Singapore to Tokyo or Kuala Lumpur before anyone even contemplates Shanghai.
Angelica Cheung admits China was late to the party – the Chinese subsidiary of the world’s most iconic fashion magazine was only established in 2005. As it turns out being strategically, if not fashionably, late meant Cheung and her team made it just in time to join the back of the catwalk. China’s fashion market has tripled since Vogue China’s inception. At that time there were no Chinese supermodels. Currently valued at $85 billion it’s only now that the Chinese fashion industry can take center stage.
When asked about the Australian fashion industry Cheung said it wasn’t really on the collective radar of her readers. But she was quick to point out how impressed she was during her visit by Australia’s dining scene. Observing a knowledgeable yet laid-back feel in hospitality service, as well as the finest, unrecognizable ingredients in fusion cuisine, Cheung admired what she thought of as a unique and quintessentially “Aussie” offering. It seems that 76 percent of the one million Chinese visitors to Australia agree with her, associating Australia with “good food, wine, local cuisine and produce” according to survey data by Tourism Australia. With Chinese tourists ranking these commodities as the second most important factor when choosing any holiday destination, it dawned on me that Cheung’s comments weren’t necessarily that off-topic. When thinking about the huge market potential in China, Australian businesses need to go back to basics and highlight a uniquely Aussie competitive advantage that speaks to Chinese consumers.
The latest figures on the Chinese middle class make Australian opportunities in China more conspicuous than a fake Louis Vuitton bag. China’s middle class now outnumbers the U.S. equivalent by roughly 17 million. In 2015, Chinese tourists in Australia spent $7.7 billion, up from $3.3 billion five years earlier. Currently only six percent of the Chinese population holds a passport. It’s not difficult to see the scope for growth.
Back to the F word. The typical Chinese fashion consumer is depicted as buying high-end, heavily branded luxury apparel. But Cheung underlined the growing sophistication in the Chinese market; the Chinese fashion consumer is increasingly willing to take risks. Why does that matter for Australia? It makes room for high-quality Australian designers who may not have the same name value as the perennial Italian or French labels. These designers appeal to the consumer who sees an “Australian made” label they know they can trust. Alice McCall for example became the first Australian designer to open a stand-alone boutique in China last year, a move that could pave the way for others.
The doom and gloom about China’s slower growth coupled with Australia’s post-mining boom anxiety disorder has led many Australians to prematurely don black mourning suits. But if they swap their synthetics for more natural fibers they might find there are many industries in Australia just starting to find some momentum. China buys 80 percent of Australian wool exports. Although much of this is in raw exports, the Australian wool industry is looking at ways to innovate and adapt to a market that is moving from manufacturing towards consumption.
Clothing expenditure in China is projected to grow by 11 percent annually over the next five years, more than two and a half times that of the U.S. Australian Wool Innovation is developing highly advanced technologies in wool processing enabling lightweight, waterproof outdoor wear as well as breathable sportswear to be made from 100 percent wool. This appeals to the Chinese market on two levels – one is the huge growth in the sportswear market and the other is the demand for environmentally sustainable products. Eighty percent of Chinese consumers think of wool as a sustainably produced commodity and Australian wool is seen as the best in the world. This is not to simplify the complex challenges facing the wool sector, but to highlight the simple lesson at the heart of this story.
Rather than be depressed about China’s move from manufacturing to consumption, Australian industries should see this massive market as its biggest economic opportunity yet. It can move from exporting raw resources to producing innovative high-quality, distinctively Australian products and services – whether they may be in the form of fashion, food or anything else that might be financially lucrative.
Yves Saint Laurent once said that “fashion fades but style is eternal.” Australian producers and service providers will always have their competitors but no other country can replicate the genuinely Australian brand. The lesson from Vogue China was that demand for any industry can wax and wane but true Aussie style will never fade.See more at:red carpet dresses

Iris Takes Paris

(Photo:yellow prom dresses) Iris Apfel’s fans and friends, including Dries Van Noten, Nadja Swarovski, Aurélie Bidermann and Duro Olowu, packed into Le Bon Marché Wednesday night for the opening of the exhibition “Iris in Paris” dedicated to New York’s doyenne of eccentric style.
“I love [Paris]. I used to come twice a year for furniture. I haven’t come in 10 years,” Apfel told WWD, sitting on a sofa while receiving guests one by one. “Everybody is so kind. The ambassador is organizing a cocktail on Friday, [Azzedine] Alaïa is cooking dinner on Saturday. I know he’s going to make briques; it’s one of his specialties.”
So does Apfel relish being an international star?
“It’s wonderful, especially being such an old bag. At 94 it’s kind of fun,” she said, adding that lying about her age is out of the question. “Why would I want to lie and say I’m 92, when I’m 94?”
Earlier in the day, Apfel sat front row at Dries Van Noten.
“Dries’ show was fabulous,” she said. “I have Rick Owens tomorrow and Dior on Friday.” On Thursday, she’s also to attend a lunch hosted by U.S. Ambassador to France Jane D. Hartley in support of equality for International Women’s Day, with guests including Monica Bellucci.
Despite such a busy schedule, she managed to drive around Paris, stopping in at 7L, Karl Lagerfeld’s bookshop, where she got a tome on Suzanne Belperron. Apfel also was pampered with a facial at Darphin and savored a cheese soufflé at Récamier.
A trip to the Saint-Ouen flea market, where in years past she used to bargain hunt, is a possibility if only Apfel can find the time.
“I heard it has become much more expensive,” she lamented. “Paris hasn’t change architecturally, but people and places have.”
Apfel called Parisians’ style “chic and perennial but not daring enough for my taste.”
Posters for her exhibit are plastered on newspaper kiosks throughout the city. Additionally, as the newly tapped brand ambassador for carmaker Citroën’s DS, Apfel appears on a giant billboard on the Avenue des Champs-Elysées, as well.
“I am doing a shoot for Aigner in New York,” she divulged.
Apfel has other upcoming collaborations, as well, including a silver and wood jewelry collection for Tane, of Mexico and a capsule for Happy Socks.
“I have a lot of businesses in the pipeline,” she confirmed.
Apfel and Van Noten evidently share a mutual adoration.
“When I heard she would come to Paris, I thought I really have to see her,” said the designer, who commended Apfel for her youthful sprit. “I think she inspires every fashion designer. She uses clothes to express who she is.”
“She’s the embodiment of originality,” added Linda Fargo, senior vice president, fashion office and store presentation at Bergdorf Goodman, who has created windows for and with Apfel in years past.
Bidermann and Laure Hériard-Dubreuil enthused about their FaceTime and photo op with her.
“She’s an icon,” said Bidermann, who is presenting her new jewelry collection inspired by Ancient Greece and the Cyclades today through Saturday.
Apfel’s exhibit includes window displays and a pop-up store with cabinets showcasing 10 outfits she put together for various activities in the French capital, including going to a gala, fashion show and museum. Among items for sale are oversize sunglasses from Selima Optique, a men’s bow tie by Cinabre Paris and necklaces by Marion Vidal. Limited-edition items include notebooks, a scarf, an umbrella and a mug.
The exhibit runs through April 16.See more at:black prom dresses uk

The villain of your diet

(Photo:uk prom dresses) In our eternal quest for a slimmer waist, toned arms and chiselled pecs, it would seem like the 21st century's most popular and universal villain is food. Super foods have breezed in and out of our lives as we manically search the internet for that next Holy Grail of weight loss. Foods, as a result, are indiscriminately cut off from diets while food fads are wholeheartedly embraced. The more conscious eaters, however, make informed choices that are backed by adequate research. Although moderation is key to most of them, certain foods find no place in their healthy diets -and for good reason.
Four professionals who work with food in one way or another, share the one food item they have completely cut off from their diet. And why you should probably do the same too.
Rakhee Vaswani, owner, Palate Culinary Studio
When Vaswani recently joined classes held by nutritionist Kashish Alimchandani, she learnt that food fads do not work and that the best thing to do is stick to a diet that the body has been attuned to since childhood. "So, outside of work, I do not have basmati rice and brown rice -the latter can be quite heavy. Instead, I consume Kolam rice, which is b something I have been eating since childhood and is lighter on the system and, thus, easier to digest," explains Vaswani, who adds that she loves rice. The chef has also switched to having egg whites and Sendha namak (rock salt) over iodised salt. "The whole idea is to stick to a diet that is simple to follow," she adds.
Dhvani Shah,healing diet specialist
Shah decided to cut off fortified foods from her life after reading an article that questioned the real benefits of foods that claim to be enriched with vitamins and minerals. "As a result, I have managed to keep off the weight and I am healthy and active," she says. "What I have realised is that our regular, home-cooked food is well-balanced in terms of nutrients, while fortified foods claim to have only nutrient -like iron or calcium. So I make it a point to make homemade goodies and enjoy them. One piece of homemade ladoo is much better than a packet of cornflakes. Moreover, fortified foods are processed and ripped of all micronutrients although they are made out to be healthy," she explains, adding that juices that claim to be 100 per cent fruitbased are rarely so, and loaded with hidden sugars.
Dr Roshani Gadge, diabetologist
The next time you buy your favourite brand of chips, check whether the packet looks inflated. If yes, what you are essentially getting yourself is chips with a side serving of something more dubious. "Such ready-made food packets should not be filled with air or look inflated and if they do, it indicates the presence of bacteria. They are supposed to be packaged air-tight so if the packet is inflated, it's the most obvious and visible sign that something is very wrong.The same rule applies to canned goods as well. If you notice froth or foam once you open the can, do not consume it as that too indicates the presence of bacteria. This rule can be applied to other food items that come packaged as well -like milk. I strictly do not buy such goods, and urge others to do the same," she explains.
Ritesh Shaiwal, senior manager at Fitness First
Shaiwal gave up eating frozen meat roughly eight months ago, when he chanced upon an article in an American health journal that established the link between frozen meat and diseases like Alzheimer's and cancer. "Besides the obvious health and fitness factor, this is a safety issue that one needs to consider," he continues. "Moreover, over the course of their storage period, their nutrients get diminished greatly. But in India, it's difficult to completely cut this out from your diet." But still, Shaiwal tries to shun the meat in his own way. For instance, before setting out for a party, he has his fill of food from home. If he is unable to do so, he makes it a point to ask the host of the party whether she will be serving fresh or frozen meat. "And if it's frozen meat, I stick to vegetarian food -I prefer to have paneer any day over frozen meat."Read more at:prom dress shops