Fitness Secrets

Don’t think you’ve got time to get a great body? Think again – with the Sex Health Guru fitness pro! Watch more great videos: http://www.sexhealthguru.com&YT020ExerciseNoTime

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What makes oats a super food? Does it make you fit and sexy? Or just protect you from cold and flu? Find out now…

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39 REASONS OR WAYS TO IMPROVE YOUR HEALTH DRINKING ACIA JUICE!
CALL ME TODAY @ 419 296 3464
INFORMATION IS FREE

THIS INFO IS NOT MEDICAL ADVICE, A PRESCRIPTION, OR CURE FOR ANY DISEASE. CONSULT YOUR DOCTOR ALWAYS!

Duration : 2 min 8 sec

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Greek Dolmades on Greek Food TV☼ – Greek Food – Mediterranean diet Recipes from Greece: GREEK Dolmades By Diane Kochilas 6 SERVINGS for Greek Dolmades 4 medium firm, ripe tomatoes 1 medium cucumber 1 medium red onion 1-2 bell or long peppers, seeded and cut into rings Salt to taste on Greek Salad 3 – 4 oz. Greek feta, crumbled or sliced 1 tsp. dried Greek oregano 3 tablespoons extra virgin Greek olive oil Great Greek Dolmades 1. Wash, core and cut the tomatoes into wedges. Place in serving bowl. 2. Wash, peel, and slice cucumbers into ½-inch rounds. Place in bowl with tomatoes. 3. Peel onions, cut in half and then into 1/8 — inch slices. Place in bowl. If using peppers, add to the salad. * 4. Season lightly with salt. Place feta on top. Sprinkle with oregano and dress with extra virgin Greek olive oil. Serve. Best Greek Salad and Mediterranean diet * Optional: You can also, of course, add a few (6) Greek olives, preferably Kalamata. Per Serving, with olives : 164 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 458mg Sodium. That’s it for your Greek Salad & Mediterranean diet. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta

Duration : 0:12:26

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Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Sweet and sour pork
Ching makes a simple and healthy version of sweet and sour pork served with egg fried rice for Olympic rower, Katherine Grainger
Ingredients
2 tbsp groundnut oil
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced

Method
1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.

Duration : 0:6:10

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Greek Food Tv☼ Pastitsio Greek Recipe

Duration : 0:4:59

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Your college diet likely has more pizza & beer than fruit – and it may be hurting your sex appeal! Here’s how to enjoy eating without giving up the sexy. More at: http://College.Healthguru.com/content/browse/cid/101/sid/116/Diet_Nutrition/College_Food

Duration : 0:2:8

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Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan
Sichuan orange beef
Ching makes an orange peel marinade for beef; dried tangerine or orange peel is used in many Sichuan stocks and marinades to enhance the flavour of the dish
Ingredients
For the beef
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp clear honey
4 tbsp orange juice
pinch ground white pepper
2 beef fillet steaks
1 tbsp groundnut oil
100g/3½oz fresh shiitake mushrooms, sliced
To serve
mixed salad leaves
1 orange, peeled and segmented
1 spring onion, finely sliced (optional)

Method
1. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.
2. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.
3. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.
4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.
5. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.

Duration : 0:5:35

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http://www.dianekochilas.com/
Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets.
Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece.
Name: Diane Kochilas
Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta

Duration : 0:5:41

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