Banana Coffee Smoothie

Banana Coffee Smoothie  There are actually a lot of soy milk recipes to choose from. It all depends on your style and mood. You can choose whether or not you want to prepare something that is just a swift or you can choose another delicate dish that needs styling, patience and that oriental feeling.

My Banana Coffee Smoothie
I am very fond of drinking coffee. As we all know, it is an antioxidant, therefore it's good for the body. Every time I get to taste the bitter-sweet elixir, everything becomes a blessing. So what I am going to present is one of my favorite recipes. It's actually made of soy milk and it tastes better and not to forget healthier, compared to a regular cow's milk. The ingredients are as follows: First, we need to make our soy milk. We have to soak our beans overnight to soften it and put it out in the morning. When it is fully soaked, we can now wash it and scoop the beans into the canister. Add water up to the line indicated in the machine. Next thing is to replace the lid and secure the locks. Plug the machine and push the start button. Then we wait for the machine to grind and press the milk out of the beans.
When the soy milk is ready, let it cool. The next step is to prepare the other ingredients. We need two small frozen bananas, 1 and ½ cup of fresh soy milk, 1 container of low-fat coffee yogurt, approximately 8 oz., ¼ teaspoon of ground cinnamon and a dash nutmeg.
Combine the ingredients into a blender. The bananas need to be frozen so that the smoothie will be cold. Turn the blender on and wait for the mixture to purify. If the mixture is already smooth, that's the time to turn the blender off. Pour the mixture into glasses, this recipe can make two, and garnish it with fresh slices of banana and mint depending on your taste. I don't add sugar anymore. If you want to make it sweeter you may do so.
I hope you find my soy milk recipe with banana coffee smoothie enticing. For those coffee lovers out there, I suggest you try it. It is low fat so it can not destroy your diet, plus you get to enjoy your beloved elixir in a different level. It's a nice treat especially during the summer when the heat is overwhelming, or you can also serve it to your friends during a gathering. I'm pretty sure they will love the taste, not knowing that it's actually made from soy milk. You can even ask those people with lactose intolerance to try it. I'm pretty sure they will not get an upset stomach because as we all know soy milk has 0.0 lactose content. The children will also love it but you can use chocolate instead of coffee or try to experiment on other ingredients, they will surely enjoy making it.

Cheese and herb scone bread Recipe

Cheese and herb scone bread Recipe

This satisfying gluten-free bread is delicious served with soup or as a snack. 

 

Ingredients

• 50g (1¾oz) gram (chickpea) flour
• 50g (1¾oz) cornflour
• 125g (4½oz) ground rice
• ½ teaspoon bicarbonate of soda
• pinch salt
• 50g (1¾oz) polyunsaturated margarine
• 50g (1¾oz) peeled potatoes, cooked and mashed
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons fresh Parmesan, grated
• approximately 6 tablespoons milk

Instructions

1. Preheat the oven to 220ºC/425ºF/gas mark 7.
2. Mix together the flours, ground rice, bicarbonate of soda and salt.
3. Rub in the margarine and potato, then stir through the parsley and half of the Parmesan.
4. Add enough of the milk to make a soft dough.
5. Shape into a round and place on a baking sheet.
6. Score into 6, then sprinkle with the remaining Parmesan and bake for 15–20 minutes, until golden and hollow-sounding when tapped.

 Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe Cheese and herb scone bread Recipe

 

Cheegay of Fish Recipe

Cheegay of Fish Recipe

A really tasty light soupy stew serve with rice for a complete meal. 

 

Ingredients

• 250g/9oz cod fillet, cubed
• 1 teaspoon sesame oil
• 5cm/2inch piece dried seaweed
• 2 spring onions, sliced
• 2 shitaake mushrooms, sliced
• 450ml/¾ pint fish or vegetable stock
• 25g/1oz baby leaf spinach
• 25g/1oz chinese leaves, chopped
• 1 teaspoon red miso
• salt and freshly ground black pepper

Instructions

1. Season the fish and sprinkle with the sesame oil.
2. Simmer the seaweed, spring onion, mushroom and stock for 5-6 minutes.
3. Add the remaining ingredients and simmer for 3-4 minutes until the fish and vegetables are cooked. Serve.

 Cheegay of Fish Recipe Cheegay of Fish Recipe Cheegay of Fish Recipe Cheegay of Fish Recipe

Channa Chart mixed bean salad Recipe

Channa Chart mixed bean salad Recipe

A great dish to serve at a buffet. A great dish to serve at a buffet. A great dish to serve at a buffet.Channa Chart mixed bean salad Recipe 

Ingredients

• 2 x 400g tin chick peas, drained and rinsed
• 400g can new potatoes, drained and cut into quarters
• 220g can red kidney beans, drained and rinsed
• 220g can black-eye beans, drained and rinsed
• 5 tablespoons tinned sweetcorn, drained
• pinch salt
• ½ teaspoon chilli powder or to taste
• 1 green chilli, finely chopped
• ½ teaspoon chart masala
• 1 teaspoon lemon juice
• 1 small onion finely chopped
• 1 tomato, finely chopped
• 1 teaspoon Garam masala powder
• Mint chutney
• 1 large handful fresh mint
• 1 green chilli, deseeded
• ½ onion, chopped
• 250g/9 oz natural yoghurt
• pinch salt
• pinch chilli powder
• freshly ground black pepper

Instructions

1. For the mint chutney, place the mint, chilli and onion into a blender or food processor and blend to a puree, adding a little water if necessary.
2. Stir through the yogurt and season well.
3. For the chana chart, in a large bowl mix together all the ingredients and combine well. Garnish with the garam masala.
4. Delicious served with mint chutney, if desired. 

 Channa Chart mixed bean salad Recipe Channa Chart mixed bean salad Recipe Channa Chart mixed bean salad Recipe Channa Chart mixed bean salad Recipe

 

Carrot and swede mash Recipe

Carrot and swede mash Recipe

A tasty vegetable dish which is a good lower fat alternative to mashed potato. 

 

Ingredients

• 450g/1lb carrots, peeled and chopped
• 450g/1lb swede, peeled and chopped
• 25g/1oz butter
• 2 tablespoons creamed horseradish
• salt and freshly ground black pepper

Instructions

1. Cook the carrots and swede together in a pan of boiling salted water for 20-25 minutes, until tender.
2. Drain and return to the pan.
3. Add the butter and horseradish, mash well and season to taste.

 Carrot and swede mash Recipe Carrot and swede mash Recipe Carrot and swede mash Recipe

Callaloo crab and spinach soup Recipe

Callaloo (crab and spinach soup) Recipe

The name of this very popular soup – callaloo – is also the name of the traditional main ingredient, which is a spinach-type leaf. But as callaloo is fairly difficult to buy in the UK, this recipe uses spinach as a good substitute.  

 

 

Ingredients

• 1.2 litres (2 pints) chicken stock
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 3 spring onions, sliced
• pinch dried thyme
• 250g (9oz) fresh spinach, roughly chopped
• 2 x 170g tin crab, drained or the equivalent weight – approximately 250g (9oz) of fresh crab
• 6 tablespoons coconut milk
• 200g (7oz) okra
• freshly ground black pepper
• a few drops of Tabasco

Instructions

1. Place the stock, onion, garlic, spring onions and thyme into a large pan.
2. Bring to the boil and simmer for 10 minutes.
3. Add the spinach, crab, coconut milk and okra, and continue to simmer for 10 minutes – until the okra is tender. Season well, adding a little Tabasco to taste.

 

Callaloo (crab and spinach soup) Recipe Callaloo (crab and spinach soup) Recipe Callaloo (crab and spinach soup) Recipe Callaloo (crab and spinach soup) Recipe

Bubble and squeak Recipe

Bubble and squeak Recipe

This traditional hot dish is a great way to use up leftover vegetables, but make sure you use the minimum amount of oil when frying to keep the fat content down. 

 

 

Ingredients

• 350g/12oz potatoes, cubed
• 1 large parsnip, peeled and cubed
• 4 tablespoons milk
• 25g/1oz polyunsaturated margarine
• 1 teaspoon oil
• 1 small onion, chopped
• 1 large carrot, peeled and grated
• 100g/3½oz green cabbage, finely shredded
• 3 medium eggs
• salt and freshly ground black pepper

Instructions

1. Cook the potatoes and parsnips in boiling water, for 12-15 minutes or until tender, drain well then return to the pan, the mash with the milk and themargarine until smooth, season well.
2. Meanwhile, heat the oil in a medium frying pan, add the onion, carrot and cabbage and fry for 5 minutes.
3. Tip into the mash, form into 3 patties then fry for 4-5 minutes turning halfway through cooking.
4. Poach the eggs and serve on the bubble and squeak. 

 Bubble and squeak Recipe Bubble and squeak Recipe Bubble and squeak Recipe Bubble and squeak Recipe

Beefy burgers Recipe

Beefy burgers Recipe

Homemade burgers always taste so much nicer than shop bought ones, these are great for cooking on the bar-b-que too. 

 

 

Ingredients

• 200g/7oz lean minced beef
• 1 small onion, finely chopped
• 1 egg yolk
• 75g/2¾oz fresh breadcrumbs
• 1 tablespoon tomato puree
• salt and freshly ground black pepper
• to serve:
• 4 bread rolls, salad, sliced tomato, ketchup, mayonnaise etc

Instructions

1. Mix together all the ingredients in a bowl, form into 4 patties and place in the fridge for at least 30 minutes.
2. Place the burgers under a preheated grill for 3-4 minutes on each side until cooked through.
3. Make up the burgers and enjoy with a napkin

 Beefy burgers Recipe Beefy burgers Recipe Beefy burgers Recipe Beefy burgers Recipe

Beans in red wine with meat alternative Recipe

Beans in red wine with meat alternative Recipe

A great vegetarian dish boasting a deep savoury flavour with a high nutritional value. This recipe includes ideas for a meat option. 

 

Ingredients

• 2 red onions, finely diced
• 2 garlic cloves, crushed
• 2 celery sticks, chopped
• 115g red lentils
• 1 tbsp chopped fresh thyme
• 300ml/½ pint red wine
• 1 x 400g can chopped tomatoes
• 1 x 400g can kidney beans, drained and rinsed
• 1 x 400g can cannellini beans, drained and rinsed
• 1-2 tsps vegetable stock powder (Use gluten free vegetable stock powder to make this recipe gluten free)
• black pepper
• Top tip: choose a red wine with a screw top so that it’s easier to store once opened.
• Meat alternative: roast beef with yorkshire pudding and vegetables
• 75g roast beef with 1 low fat Yorkshire pudding or 75g dry-roasted sweet potatoes.
• Serve with green vegetables and low-fat gravy.

Instructions

1. Heat a large, non-stick pan, add the onions and garlic and dry fry until soft. Add the celery, lentils and thyme.
2. Pour in the wine, tomatoes and beans and stir in the stock powder.
3. Bring to the boil, then reduce to a gentle simmer.
4. Simmer for 20 minutes, until the lentils are soft, adding a little water if required.
5. Season to taste.

 Beans in red wine with meat alternative Recipe Beans in red wine with meat alternative Recipe Beans in red wine with meat alternative Recipe

Basmati fried rice Recipe

Basmati fried rice Recipe

This type of dish can be varied depending on what ingredients you have to hand eg. cooked chicken or leftover vegetables. 

 

Ingredients

• 1 tablespoon oil
• 2 spring onions, sliced
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons gluten free soy sauce
• salt and freshly ground black pepper
• 1 clove garlic, crushed
• 2.5cm fresh ginger, peeled and grated
• 75g/2¾oz mushrooms, sliced
• 1 egg, lightly beaten
• 175g/6oz basmati rice, cooked and drained
• 50g/1¾oz peas
• 50g/1¾oz sweetcorn kernels
• 75g/2¾oz cooked peeled prawns, defrosted if frozen

Instructions

1. Heat the oil in a medium non-stick frying pan, add the garlic and the ginger and fry for 1 minute.
2. Add the mushrooms and continue to fry for 2-3 minutes. Then add the egg and cook for 1-2 minutes until the egg is cooked.
3. Remove the mixture from the pan and roughly chop. Add the rice, peas, sweetcorn and prawns to the pan and fry for 3-4 minutes, until hot through.
4. Stir through the egg mixture, coriander and spring onions and the soy sauce. Season well and serve.

 

 Basmati fried rice Recipe Basmati fried rice Recipe Basmati fried rice Recipe

Barbecued fruit Recipe

Barbecued fruit Recipe

An interesting twist on barbecued food using fruit instead of savoury. Delicious served with a spoon of light crème fraiche. 

 

 

Ingredients

• 3 pears, peeled, cored and quartered
• 2 apples, peeled, cored and quartered
• 1 melon, cut into cubes
• 1 tablespoon icing sugar
• good pinch mixed spice
• good drizzle brandy (optional)

Instructions

1. Simply mix together all the ingredients, then divide between 6 large squares of foil and secure into parcels.
2. Cook over the cooling coals for about 10–12 minutes.
3. Delicious served with a spoon of light crème fraiche.

 Barbecued fruit Recipe Barbecued fruit Recipe Barbecued fruit Recipe Barbecued fruit Recipe

 

Banana, vanilla and honey smoothie Recipe

Banana, vanilla and honey smoothie Recipe

A delicious smoothie - ideal for breakfast or with lunch. As a twist, you could add a few ice cubes. 

 

 

Ingredients

• 1 large ripe banana, chopped
• 150g carton vanilla yogurt
• 150ml (¼ pint) milk
• 1 teaspoon runny honey

Instructions

1. Blend and serve.
2. As a twist, you could add a few ice cubes.

 Banana, vanilla and honey smoothie Recipe Banana, vanilla and honey smoothie Recipe Banana, vanilla and honey smoothie Recipe

Asian salmon with noodle broth Recipe

Asian salmon with noodle broth Recipe

This flavoursome broth is packed full of nutrients giving you an alternative way of cooking your favourite salmon. 

 

 

Ingredients

• 2 pieces boneless, skinless salmon fillet each weighing about 150g (5½ oz)
• 1 tablespoon dark soy sauce
• grated rind and juice 1 lime
• 1 tablespoon maple syrup
• 2cm (1inch) piece fresh ginger, finely chopped
• 1 clove garlic, crushed
• For the noodle broth:
• 600ml (1pint) vegetable stock
• 1 clove garlic, thinly sliced
• small piece ginger cut into fine matchsticks
• 1 red chilli, finely sliced
• 300g (10oz) ready cooked noodles
• 2 bok choi, quartered
• 100g (3½ oz) shiitake mushrooms
• handful fresh coriander, chopped

Instructions

1. Place the salmon in a non-metallic bowl. Mix together the soy sauce, lime rind and juice, syrup, ginger and garlic.
2. Pour over the salmon and marinate for at least 30 minutes.
3. Heat a non-stick pan, add the salmon and fry for 3–4 minutes on each side until just cooked then flake into large chunks. Meanwhile, bring the stock to the boil with the sliced garlic, ginger and chilli. Simmer for 5 minutes.
4. Add the noodles, bok choi and mushrooms and continue to simmer for 3 minutes.
5. Ladle the broth into 2 deep bowls and serve topped with the flaked salmon and the coriander.

 Asian salmon with noodle broth Recipe Asian salmon with noodle broth Recipe Asian salmon with noodle broth Recipe

 

Asian salmon fillets Recipe

Asian salmon fillets Recipe

A light flavoursome dish garnished with coriander and spring onions. 

 

Ingredients

• 6 pieces skinless salmon fillet approx 125g (4½oz) each
• for the marinade:
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• pinch chilli flakes
• 1 teaspoon fresh ginger, grated
• 2 teaspoons runny honey
• for the garnish:
• 1 tablespoon fresh chopped coriander
• 4 spring onions, shredded

Instructions

1. Place all the marinade ingredients in a non-metallic bowl and stir well.
2. Add the salmon fillets and coat in the marinade and set aside for the flavours to infuse.
3. Cook for 3-4 minutes on each side over a medium heat, brushing from time to time with any remaining marinade.
4. Scatter over the coriander and spring onions before serving.

Asian salmon fillets Recipe Asian salmon fillets Recipe Asian salmon fillets Recipe

Apricot crunch Recipe

Apricot crunch Recipe

Juicy apricots with a light crunchy topping, a quick dessert using store cupboard ingredients 

 

Ingredients

• 2 x 300g cans ?breakfast? apricots in fruit juice, drained
• grated rind and juice of 1 large orange
• For the topping
• 50g/13/¼oz rolled oats
• 1 tablespoon demerara sugar
• 25g/1oz flaked almonds
• 15g/½oz butter, melted
• 1 tablespoon sesame seeds
• 1 tablespoon runny honey

Instructions

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Place the apricots in a single layer in an ovenproof dish, drizzle over the orange rind and juice, place in the oven and cook for 10 minutes.
3. Meanwhile, mix together all the ingredients for the topping together in a bowl.
4. Sprinkle the topping over the apricots and return to the oven for 10-12 minutes until golden.
5. Serve with a little icecream or light crème fraîche.

.

Apple cinnamon cake Recipe

Apple cinnamon cake

A tasty treat, made with Splenda sweetener. Tip: Start by preparing the batter, in order to leave it aside while you peel the apples. You can also replace the apples with pears and the cinnamon with ground ginger.  

Ingredients

• 100g plain flour
• 1 heaped tbsp Splenda granulated sweetener
• 1 level tsp ground cinnamon
• 6g baking powder
• 3 eggs
• 3 level tbsp skimmed milk
• 75g lower fat spread, melted
• 1kg apples
• 1 knob of unsaturated margarine eg olive-oil or sunflower spread, for greasing

Instructions

1. Preheat the oven to 200°C (Gas Mark 6).
2. Sift the flour into a bowl.
3. Add the Splenda granulated sweetener, baking powder and cinnamon into the flour and mix.
4. Make a well in the middle of the dry ingredients and add the eggs and the milk.
5. Whisk and add in the melted butter.
6. Peel and core the apples and remove the seeds.
7. Cut them into large slices.
8. Add the apple slices to the mixture and fold in gently.
9. Grease a cake tin (around 23cm tin) with the knob of margarine.
10. Pour the mixture into the tin.
11. Bake in the oven for 35 minutes.
12. Turn out onto to cooling rack.
13. Leave to cool and serve.

 

 

All in one chicken stew Recipe

All in one chicken stew Recipe

A delicious protein-rich dish packed with winter flavours. 

Ingredients

• 4 boneless, skinless chicken thighs, halved
• 1 tablespoon plain flour, seasoned
• 2 teaspoons oil
• 1 onion, cut into wedges
• 1 clove garlic, crushed
• 1 large carrot, peeled and cut into chunks
• 12 new potatoes, halved
• 300ml (½ pint) chicken stock
• small savoy cabbage, finely shredded
• black pepper, freshly ground

Instructions

1. Toss the chicken in the seasoned flour.
2. Heatthe oil in a pan, add the chicken pieces and brown all over.
3. Remove from the pan and set aside.
4. Add the onions, garlic, carrot and new potatoes to the pan and fry for 3–4 minutes, and then slowly stir in the stock.
5. Return the chicken to the pan, bring to the boil, cover and simmer for 30 minutes until the vegetables are tender.
6. Add the cabbage, season well and continue to cook for a further 5 minutes.

Healthy Choices and Fitness Sustainable

Healthy Choices and Fitness Sustainable Who wouldn’t want to look like a movie star and be healthy enough to live to 90 without loss of mobility? The companies selling diet food products, memberships to fitness clubs and the individuals who write diet and exercise books definitely count on that societal desire. That’s why the diet and fitness industry can be a license to print money. However, when you get past the marketing and discuss the subject with health care professionals, a more realistic viewpoint of health and fitness emerges. Very few of us will look like Hollywood stars, no matter what extremes we go to or what the spokes model promoting the latest diet pills and miracle exerciser says; we won’t all live to see 90 either, especially in perfect health
.
Fortunately, with a healthy diet and a realistic exercise regimen, we can expect to look and feel better and to maintain good health into old age. Why are so many of us not only overweight, but obese, especially when we’re dieting and working out like crazy? The answer is that we are missing several key elements: sustainability and healthy choices. Gym memberships are great, but too many people work out like crazy for a month and then lose interest. A two hour daily workout regimen would yield incredible results over the course of years (see note about Hollywood stars) but for the majority of us, that’s not sustainable so it simply won’t happen. Walking the dog each evening, using stairs instead of elevators and walking to the corner store instead of driving? That’s a sustainable level of exercise that will help you to get fit and stay fit.
Eating is one of the biggest challenges to both weight loss and personal fitness. To gather the energy you need to exercise, you need to eat well; it’s as simple as that. Fast food will leave you feeling lethargic and more likely to lie on the sofa than go for a walk. The food offered by most diet programs is bland, boring and often lacking in nutrition. Eating junk is not sustainable.
An excellent option that many health care professionals are recognizing is the ability to have healthy meals delivered to the home by a company that specializes in preparing and delivering fresh food. The reason this works so well is that it offers the time savings of fast food (you aren’t required to do the preparation yourself), while giving you a wide range of menu choices that are freshly prepared, using quality ingredients. You can even make specific choices such as vegetarian and low-fat meals. Because you are eating healthy meals with variety and convenience, this is sustainable. Combine it with moderate exercise and you’re on the path to sustainable health and fitness.

Different Types of Thai Food Recipes

Different Types of Thai Food Recipes The food which is served in Thailand is totally different from the food which is served in the restaurants in the world. We have to say that the thai recipes in Thailand is not only delicious but it is spicy and yummy too. For that reason,Thai food attracts us more rather than to visit other places. Food has always been the weakest point of every person who loves eating and when it comes to Thai recipes, it even becomes more complicated for them what to choose and what to leave because it has a lot of delicious dishes that you can never be satisfied with one or two. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter. and it also can be quite hot (spicy)
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In Thailand, food forms is a central part of any social occasion. That is, food often becomes the social occasion in itself, or reason to celebrate. This is partly due to the friendly, social nature of Thai people, but also because of the way in which food is ordered and eaten in Thailand. Characteristics of Thai recipes depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tasters. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. First of all the question that comes in our mind before eating the food is that ”The Thai Food is beneficial for us or not..???” of course it is very much beneficial for our health because the Thai dishes such as Tom Yum Soup has incredible health benefits. As we all know that many of the fresh herbs and spices used in Thai cooking - such as turmeric, galangal, coriander, lemongrass, and fresh chillies - have immune-boosting and disease-fighting power. These herbs and spices helps you recover from headaches, body pains , bacterial and fungal infections, fights aging , flu and cold and many more diseases.
The secret behind the successful Thai cooking lies in the preparation of the ingredients as the actual cooking is done very fast and furious. Most Thai stir-fries including noodle dishes are cooked at high heats and for only a few minutes, which is what makes them particularly fresh and delicious. The Thai food taste at different places differ from that of Thailand because of unavailability of ingredients used in Thai cooking or it may be due to Chef's as they are not be the Thai Chef's.
Thai recipes are one of the favorite recipes of thai people as well as other people. Thai cooking includes special ingredients which make the taste of the recipes awesome.

Pollen Grains

A world without pollen would be a world without fruit and nuts. Pollen makes fertilization possible in the case of flowering plants. It is true that there are species of plants like fungi or pine spruce trees that reproduce themselves with the help of spores, but their number is very low in comparison to those of pants that reproduce with the help of pollen, thorough self-pollination or cross-pollination.

Pollen is in fact a mass of microspores, that has the appearance of a fine dust, that most times is yellow, but it can also be white, brown, red and even purple. Pollen grains are not the same, they have different shapes and structures. They are microscopic, having sizes they vary from 10 to 100 micrometers. Pollen grains can be round, oval, disc or bean-shaped. The pollen grain consists of three parts: the cytoplasmic part where are located the nuclei responsible for fertilization, the inner layer called intine and the outer layer called exine. The inner layer is made of cellulose, hemicellulose and callose. The outer wall is made of sporopollenin ( a mixture of stable biopolymers). Pollen grains are very resistant to decay and because of this, they can be found in geologic sediments. Up till now, they have provided a lot of information about the origin and geologic history of plants.

Pollen grains are responsible for the allergy known as hay fever, that causes an itching, swelling and running nose. Allergic rhinitis (the scientific name for hay fever), can also cause coughing, watery, bloodshot eyes and a light tightness of the chest. There are people who can even have seizures because of this apparent harmless allergy. Hay fever is provoked by pollen transported by the wind and not by the one transported by insects. Plants that produce a high amount of pollen are considered responsible for this allergic reaction. Among these plants are: the Ash, Aspen and Taxus tree, grasses like the Pellitory-of-the-wall, Eastern Pellitory-of-the -wall and even the Olive tree.

In spite of the hay fever, caused by pollen grains, they are highly appreciated for their curative value and are used as food supplement or to spice up various dishes. Pollen is consumed raw or dried. Dried pollen is usually commercialized under the form of pollen granules. By grinding these granules, we obtain the pollen powder which is used in numerous recipes to cure various health problems.

Fresh pollen is very rich in active substances. Researches have observed that the curative properties of fresh pollen are halved in six hours after its gathering. Pollen can be consumed unprocessed, in liquid form. In this case the patient has to take 2-3 teaspoon of pollen per day. Pollen can also be mixed with honey to obtain a paste that can be consumed after the main meals of the day. The pollen granules preserve their curative properties for maximum 12 months. Pollen granules have to be taken after the main meals of the day. Pollen powder is used to prepare the honey paste and externally in combination with certain tea types to treat hair loss.

Pollen grains are appreciated by cooks all over the world. The type of pollen called saffron is used in the Indian cuisine to make the spice most commonly known as curry. People who are suffering from pollen allergy should use pollen grain based products with maximum cautious. They should test their allergic reaction to it and only after use them. It is better to consult your general practitioner before using any pollen based products.

If it is spring or autumn and your sneeze or are just bothered by the yellow dust that sticks on your new clothes, remember: pollen is essential for life on earth. Pollen grains contain the DNA of a plant and in its absence there wouldn't be flowers, fruit, nuts and the famous curry that spices up your rice