Cashew nuts are kidney-shaped seeds found attached to the bottom of the fruit tree called the cashew apple. They are known for their delicate flavors, and they are popular garnish for a number of salads and fry dishes. They are also used for the mellow nut butter made in Brazil and Nigeria. Portuguese explorers were the ones who introduced cashews to India and some African countries. Now, cashews are well-known in countries like India, Tanzania, Mozambique, Nigeria and Brazil.

Here are the health benefits of cashews:

* Consumption of cashews is very important for the prevention of gallstones in the human body.
* It is a known fact that the two minerals, calcium and magnesium are very essential for the production and maintenance of healthy bones.
* The mineral magnesium is also very important to regulate the tone of nerves and muscles. This is achieved by balancing the action of the mineral calcium by acting as a natural calcium channel blocker.
* Lack of adequate amounts of calcium in the body can lead to conditions like muscle spasms, migraine headaches and even high blood pressures.
* Another mineral in which cashews are rich in is copper.
* Copper is a vital constituent of the enzyme, superoxide dismutase whose main function is to help in the processes of energy production and antioxidant defenses. It is also necessary for the activity of the enzyme lysyl oxidase which provides flexibility to blood vessels, joints and bones.
* Apart from the diverse advantages of copper mentioned above, the mineral helps to avoid certain conditions like brain disturbances, osteoporosis, iron deficiency anemia, rheumatoid arthritis and irregular heartbeats.
* Contrary to the popular belief that regular consumption of cashew nuts can lead to weight gain, recent studies have indicated that such theories and misconceptions are groundless.
* As cashews are a very good source of vitamin K, they help to prevent blood coagulation and the conditions associated with it.
* Cashews are also regarded as powerful diuretics.

Cashews also have oxalates that can lead to the crystallization of compounds in the body, and can cause health problems. Because of this, people suffering from kidney or gall bladder problems should avoid eating these nuts.

If you want something healthy and flavorful for a meal, then this is the perfect recipe for you. The combination of tofu, green beans and tomatoes with the hint of oyster sauce and spicy Thai chili paste makes this an incredibly delicious dish.

Here’s a recipe from The Gloriously Gluten-Free Cookbook by Vanessa Maltin.

Ingredients: (serves 4)

3 tablespoons vegetables oil

10 ounces tofu, cut into 1 x 1 x 1/2-inch slices

1 tablespoon oyster sauce

8 ounces fresh green beans, ends broken off

1 cup sliced onion

1 teaspoon minced garlic

1/4 cup vegetable stock

2 tomatoes, diced

1 tablespoon gluten-free chili sauce (such as Thai Kitchen brand)

Procedure:

- Heat a large wok or nonstick skillet over high heat) it is easier to cook tofu in a nonstick pan). Add 2 tablespoons of the oil and then the tofu. Cook the tofu. Cook the tofu for about 2 minutes, then carefully turn it over and cook until lightly browned on both sides, about 2 minutes are.

- Add the oyster sauce and gently simmer, making sure that the tofu doesn’t break into pieces, for about 2 minutes. Remove the tofu and place on a platter.

- Lower the heat to medium-high. Add the remaining 1 tablespoon of oil, the beans, onions, and garlic and cook, stirring, for 1 minute. Add the stock, cover, and cook for 1 minute more.

- Uncover and continue to cook, stirring, until all of the liquid is absorbed, about 2 minutes. Add the tomatoes and the chili sauce and stir until well mixed, about 1 minute. Return the tofu to the pan and gently mix together before serving.

You can either pair this up with rice or you can eat this on its own. The combination of vegetables and stir-fry sauce makes this a perfect dish for either lunch or dinner.

I’m not even surprised that health insurance companies, who promised to provide us with health care (and an expensive one at that), are investing on fast food chains. Yes, health insurance companies have stocks in fast food chains.

Researchers at Harvard Medical School say that 11 large insurance companies own about $1.9 billion in stock in at least top five fast food companies—McDonald’s, Burger King, KFC and Taco Bell—as of June 2009. Although I can’t really fault them for wanting to earn more money in this day and age of economic crisis; still, big businesses should have moral and social responsibilities right?

The Harvard experts say that insurance companies should sell their stocks or even use their positions as stockholders to help improve fast food quality.

By the end of the day, I’m usually so drained I cannot even manage to say one word. This is because at the start of the day, I become so hyperactive that I eventually lost the energy that should keep me going throughout the day.

Here are then eight tricks to stay energetic throughout the day:

* Stand instead of sit.
* Give yourself a break.
* Walk around on your breaks.
* Try creative desk energy renewal strategies.
* Find an encouragement partner.
* Watch your posture.
* Pace yourself.
* Respect your biological cycles.

Remember occasional breaks are necessary for mental and physical health. Don’t be stuck to a boring desk job since that might even drain you more than doing physical work all the time. Get up and stretch your legs to get your heart pumping and your blood circulating.

I usually don’t like eating Mexican foods. It’s just too bland for my taste buds except maybe for the chili salsa. However, this dish made me think otherwise. The combination of the flautas with the ground beef and cheddar cheese is astronomically the best Mexican food I’ve had in years.

Here’s a recipe from Martha Stewart.

Ingredients: (serves 3)

1/4 cup extra-virgin olive oil

2 garlic cloves, sliced

3/4 cup hulled pumpkin seeds

1 cup fresh cilantro, chopped

2 tablespoons lime juice

salt and pepper

8 corn tortillas

1 1/2 cups grated Monterey Jack cheese

1/4 cup peanut oil

Salsa

Procedure:

- Place a skillet over medium heat. Soften the tortillas on the skillet for a few second each side. Set aside. Pour 2 tablespoons of the olive oil into a skillet set over medium low heat. Add the garlic and cook for 1 minute. Then add the pumpkin seeds and cook for 2 to 3 minutes, until browned. Scrap into a food processor along with the cilantro, lime juice, and the rest of the olive oil. Process until smooth.

- Place a tablespoon or so of the pesto onto each tortilla. Sprinkle each with the cheese. Roll up the tortillas, and place them seam side down on a plate.

- Pour the peanut oil into a skillet set over medium heat. Place 4 our of the tortillas seam side down in the oil. Cook for a minute and then flip. Cook for another minute, and then drain on a paper towel. Repeat with the other tortillas.

- Serve with salsa of your choice.

You can eat this as heavy snack, lunch or dinner. What’s great about flautas is that they are pretty versatile when it comes to what time you are going to eat them.

If you want to live up to a hundred years, research said you should start cutting down on calorie intake. By eliminating wheat, sugar, dairy, meat and cooking at high heat, studies said you can reduce calorie intake and live longer.

According to those who are currently on calorie restriction, changing their lifestyles might help them live long enough to see their great-grandchildren grow up. They said that they can live longer by monitoring every single food they take in.

In an experiment, people who took about only 1,500 calories a day emerged as having healthier body organs than anyone of their own biological age. Roy Walford, author of the book “Beyond The 120 Year Diet: How To Double Your Vital Years,” was in an experiment where they were sealed in an airtight atrium in Arizona for two years. He only ate whatever he grew in the room (totaling to about 1,500 calories). He emerged from the experiment healthier than his contemporaries.

The thing is, this kind of diet is almost bordering on anorexia and eating disorders. Eating less is, of course, better for everyone. But still there are some instances when we need a little bit more calories in our life.

A new medical research now said that you can reduce the risk of breast cancer by eating certain kinds of foods. You can choose to battle and prevent breast cancer by just living a healthy lifestyle. Aaron Tabor, an medical diet and anti-aging expert, enumerated 10 powerful antioxidants that can protect your body from radical cell damages.

Here are the top 10 foods you can eat to lower the risk of breast cancer:
1. Carrots

2. Green tea

3. Apples

4. Fiber

5. Omega-3 oils

6. Flaxseed

7. Walnuts

8. Pomegranates

9. Broccoli

10. Low-Glycemic Foods

I know that most of these foods are not exactly the most common favorites; but come to think of it, if it prevents cancer, isn’t it enough sacrifice to eat them and know you’re going to live a healthier and longer life? Researches are continuing to show that we can be proactive in the fight against breast cancer. There are also other potential foods that are categorized to be rich in nutrients that can help combat breast cancer—vitamin D3-rich foods (salmon, shrimp, cod and fortified dairy products), grapes, tomatoes, spinach, garlic, berries and turmeric.

It’s nearing summer time, and ripe fruits and vegetables are finally making their debuts—plums being one of them. These fruits are usually in season from May through early October. Plums are relatives of peach, nectarine and almond. In some parts of the United States, plums are just starting to crop up.

They come in more than 2,000 varieties, which at least 100 of them are available in the United States alone. Varieties differ in size, shape, color, texture and flavor. Plums are generally divided into six categories: Japanese, American, Damson, Ornamental, Wild and European.

When buying plums, they should be plump and well colored, depending on the variety. Look for fruits that yield to gentle pressure. Ripe plums, on the other hand, will be slightly soft at the stem and tip. Also when buying, watch out for shriveled skin, mushy spots or breaks in skin. Ripe plums can be refrigerated up to three days.

Here are some recipes that you can make use of your plums: Plum Biercake, Plum Pie (Zwetschgenkuchen), Grilled Plum Salad with Aged Gouda and Pecans, Sugar-Roasted Plums with Balsamic and Rosemary Syrup, Italian Plum Cake and Dimply Plum Cake.

It’s no surprise that kids nowadays are constantly being bullied. It isn’t even a bigger surprise that obese kids get more bullied than other regular-weighed kids. In fact, a new study is claiming this exact phenomenon.

In the journal Pediatrics, experts are saying that from grade 3 to grade 6, obese kids are being bullied more than thinner kids—regardless of gender, race, social skills or academic achievement. This study involved 821 boys and girls with 17 percent of third-graders being obese and 15 percent being branded as overweight.

The study’s results showed that 45 percent of kids are being bullied but obese kids have 63-percent higher risk of being bullied as compared with other healthy weight students.

This only shows that responsible parenthood is very much needed; meaning to say, parents should watch very closely the eating habits and lifestyles of their kids.

I have lots of time on my hands now, so I decided to look for a rather complicated recipe that I can prepare for my family tonight. This dish is not exactly what you would call complicated, but it do combine many layers of preparations and cooking, so I think that this would be just right for a hearty meal later on.

This recipe is from Blake Royer who founded The Paupered Chef.

Ingredients: (serves 2)

2 chicken legs and thighs, skin-on and bone-in

Salt and pepper

1 tablespoon neutral oil, such as canola

1 large leek, dark green part cut off, cut into thin strips

2 cloves garlic

1/4 cup white wine

1 1/2 cups chicken stock or water

2 tablespoons cream

Procedure:

- Preheat the oven to 300°F. Salt and pepper the chicken pieces on both sides and pat dry. In a large, heavy, oven-proof skillet with a cover, heat the oil over high heat. When it is shimmering hot, add the chicken pieces skin-side down and cook undisturbed until the skin is crisp and golden, at least 3 minutes. Turn over and brown the other side well, another few minutes. Remove the chicken pieces to a plate.

- Add the leeks and garlic to the skillet and cook over medium heat until starting to soften, then add the wine. Deglaze the pan, scraping up any brown pan bits, until the wine is reduced to just a couple tablespoons. Add the chicken stock and nestle the chicken pieces skin-side up back in the skillet, adding water if necessary so that they are half submerged. Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.

- Remove the skillet from the oven and transfer the chicken pieces to a serving platter or plates. Bring the sauce to a simmer and taste. If desired, reduce it to concentrate the flavors and thicken. Add the cream, stirring to combine, then season to taste with salt and pepper and serve with the chicken.

You can either eat this on its own with maybe some veggies on the side, or you can cook some jasmine or herbed rice to go along with this. Just make sure anything you pair this with will not overpower the dish.