Sesame Butterflied Chicken by “Jamie Oliver”

Ingredients 3½ oz fine rice noodles 2 x 4-oz boneless, skinless chicken breasts peanut oil 4 scallions ½ a Napa cabbage (5 oz) 7 oz sugar snap peas ½–1 fresh red chile 2 limes 1 tablespoon reduced-sodium soy sauce 1 tablespoon peanut butter 2 tablespoons plain yogurt ¾-inch piece of fresh gingerroot 2 teaspoons raw … Read more

Slow-Cooker Pork Tacos

Ingredients 3 whole ancho chiles 3 whole pasilla chiles 4 cloves garlic, unpeeled 2 to 3 chipotles in adobo sauce 1/2 medium white onion, roughly chopped 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar Kosher salt 2 teaspoons dried oregano, preferably Mexican 3 3/4 cups low-sodium chicken broth 4 pounds boneless … Read more

Natural Eating Made Easy

OurPlate is a simple but powerful graphical aid to promote more natural and optimal modern eating. OurPlate is based on contemporary nutritional, agricultural, and ecological science, and also uses research into our original human eating patterns in nature. In practice, OurPlate helps us first to better understand and visualize ideal modern eating, and then to create meals that are naturally delicious, easy to prepare, and optimally healthy – for us and for our planet.

OurPlate Graphic

The OurPlate healthy eating guide and its underlying dietary model were created as part of the crucial HumanaNatura technique of Natural Eating, the first of four science-based natural health techniques that comprise the comprehensive HumanaNatura natural health system.

The name, OurPlate, was chosen for contrast with, and to highlight serious flaws in, the U.S. government’s heavily promoted MyPlate nutritional model. The names may seem similar, but the two dietary approaches are quite different – in their underlying principles and recommended practices, in the breadth and depth of science employed, and in their expected personal and environmental health impacts.

Crucially, the governmental MyPlate model proposes only minor adjustments in the way people generally eat today, and therefore only modest changes in how food is typically consumed and produced. Because of this, adoption and promotion of the MyPlate approach can be expected to produce little or only incremental improvements in our health levels, except in cases of people with very poor diets. MyPlate may be good for established agricultural and food industry interests, but it is far from ideal for nearly everyone else and the larger environment on which we all depend.

By contrast, HumanaNatura’s OurPlate dietary guide proposes a very different, far more natural, more informed, and reliably more health-transforming approach to modern eating. When adopted, the OurPlate guide normally produces rapid and sometimes startling improvements in our personal health, even for people who have average or above average diets today, while fostering modern eating patterns that are readily made fully sustainable ecologically.

HumanaNatura OurPlate… Better and More Natural

To correct essential errors in the governmental MyPlate approach – and in many other modern dietary guidelines, programs, and principles – OurPlate is a 100% science-based, clean-slate, and health-centered model for optimal modern eating. At the same time, OurPlate has been designed to make modern Natural Eating simple, easy to understand and explore, and an enjoyable and welcome part of our modern daily lives. In practice, not only does OurPlate produce superior personal and environmental health, it is the foundation for naturally healthy meals that are quick to make, and a joy to eat and serve.

Some of the key features of the OurPlate guide include (detailed overview):

> Green eating – as you can see in the OurPlate graphic, the approach begins by encouraging a high intake of raw-edible vegetables, ideally comprising between half and two-thirds of our food volume (but not calories)

> Whole foods – reflecting both long-evolved human eating patterns and modern nutritional science, OurPlate is a whole food eating program, and avoids most processed foods, including all refined carbohydrates

> Natural proteins – OurPlate emphasizes natural human protein foods, avoidance of unnaturally raised animal foods, and moderate protein levels overall

> Flexible fats and carbs – OurPlate encourages exploration and optimization of our dietary fat and carbohydrate levels over time, spans a variety of fat-carbohydrate ratio choices, and supports both ketogenic and higher dietary carbohydrate eating

> Meal frequency – OurPlate similarly encourages exploration and optimization of our meal frequency, promotes the use of daily intermittent fasting or eating windows, and is flexible across a variety of daily eating patterns

Lifelong diet – in addition to its potential for significant and even transforming health improvement in the short-term, OurPlate is intended as a lifelong eating model, designed as the foundation for rich and interesting meals each day, and for sustained and self-optimizing Natural Eating throughout our lives

 

Most Iconic Foods To Eat In Italy

1. Pizza

A traditional pizza margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

A traditional pizza Margherita of Naples, complete with the thick crust. Photograph by Amanda Ruggeri

Though a slab of flat bread served with oil and spices was around long before the unification Italy, there’s perhaps no dish that is as common or as representative of the country as the humble pizza. Easy, cheap, and filling, pizza has long been a common snack or meal, especially in Naples where tomato sauce was first added. When the Italian Queen Margherita came through the bustling city on a tour of her kingdom in 1889 she asked to try this dish that she saw so many of her subjects eating. A local entrepreneur served her the now legendary combination of tomato sauce, mozzarella, and basil, creating (or more likely, branding) the Margherita pizza. Whether by coincidence or design, the Margherita also displays the colors of the Italian flag.

Today, there are essentially two types of pizza to choose from in Italy: Neopolitan-style pizza, or Roman-style pizza (though to be honest, many delivery places exist that is a happy medium between the two). Neapolitan-style pizza has a thick, fluffy crust. It tends to be a little smaller in diameter because the dough hasn’t been rolled out as far and it’s more filling. Roman-style pizza is has a paper-thin crust and just the slightest crunch (you don’t want it to be soggy!) It’s larger in diameter but typically lighter and less of a gluten bomb.

Because of Naples’ history with Queen Margherita, the city claims to be the birthplace of modern pizza, although the point is debated throughout Italy. Whatever the case may be, the general rule for ordering pizza in Italy is to shoot for fewer toppings. You should also be skeptical of any pizzerias that load the toppings onto their pies – this can often be a tactic used to cover up the use of poor ingredients. Fewer toppings are a sign of confidence in the product because each topping has to be exemplary. Whichever pizza you might favor, the other rule of thumb is: When in Rome, do as the Romans do, i.e., eat Roman style pizza. When in Naples, naturally, do as the Neapolitans do.

2. Bottarga

Smoked eggs from the rat of the sea. Wait, what? Don’t be put off by this rough description on an Italian delicacy because the other way to describe bottarga is “Sicilian Caviar”. In August and September southern Italians take the roe from gray mullets, salt it, press it, and then leave it to air dry for six months. The result is a solid hunk of eggs the color of amber and blood oranges that, when sliced and eaten or grated over pasta, blossoms into a gloriously savory, smoky, and briny bouquet. Though essentially a poor man’s answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foodstuffs in Italy, right up there with truffles (more on those later). We recommend it grated over pasta, or simply sliced thinly and drizzled with lemon juice and olive oil.

3. Lasagna

A well-made lasagna | Photo by Mike Easton of ilcorvopasta.com/

A good lasagna requires exemplary pasta, ragu and bechamel. | Photo by Mike Easton of ilcorvopasta.com/

Lasagna is a wide, flat pasta noodle, usually baked in layers in the oven. Like most Italian dishes, its origins are hotly contested, but we can at least say that’s its stronghold is in the region of Emilia-Romagna, where it transformed from a poor man’s food to a rich meal filled with the ragù, or meat sauce.

4. Fiorentina Steak

Florentine T-bone steak, a particular dish of Florence

Florentine T-bone steak, or bistecca fiorentina, is a beloved dish all around Tuscany.

bistecca fiorentina, or Florentine T-bone steak, covers all of the characteristics of Italy’s best dishes: a specific cut of meat from a specific cow prepared in a very specific way all within the confines of a specific region.

5. Ribollita

While on the topic of Tuscany, we would be remiss if we didn’t mention this hearty soup which has become so popular Campbells makes a (not amazing) version. With roots in the peasant cooking of the region, this vegetable soup is thickened with bread instead of meat, because that is what was cheaper and more readily available for hundreds of years in the desperately poor Italian countryside. In Tuscany, the dish is considered a special treat in the autumn, when the taste of the harvest vegetables is at its most vibrant and the soup explodes with an intense savoriness despite the absence of meat (at least in the traditional versions). Often eaten as a first course instead of pasta in the trattorie of Florence, this is one hearty stew that shows off the immense, and often untapped power of great produce.

6. Polenta

Although we tend to associate pasta with all of Italy, the truth is that until fairly recently, the staple starch eaten in the northern parts of the boot was polenta. This corn mush, which is nearly identical to the grits eaten in the southern states of America (variations are down to the coarseness or fineness with which the kernels of corn are ground), was originally made from whatever starches were handy, including acorns and buckwheat. However, the introduction of corn to Europe in the 16th century saw it become the dominant ingredient of polenta. Although it lacks the diversity in shapes and textures that pasta has, polenta is the perfect accompaniment to a wide range of meats, especially stewed meats, and it is arguably one of the most comforting foods you can eat when the temperatures drop in cities like Milan, Turin, and Venice. Look for it as a mush, or packed and fried into wobbly fritters. You should also not miss it in the next dish…

7. Ossobuco

ossobuco

Ossobucco alla milanese atop a fragrant mound of risotto alla milanese is the most classic dish you can eat in Milan.

The world-famous ossobuco alla milanese is a bone-in veal shank, cooked low and slow until meltingly tender in a broth of meat stock, white wine, and veggies. Traditionally, it’s accompanied by a gremolata(lemon zest, garlic, and parsley) but that’s optional. Although the Milanese like to claim this meaty masterpiece there are as many versions of it as there are nonnas in Lombardy, which is known for hearty, often rustic dishes that are good at coating the ribs and staving off the winter chill. Despite the popularity of ossobuco (which literally means ‘hollow bone’), it’s not always common to see it on restaurant menus because it needs about three hours of cooking time. If you do get a chance to eat it in a restaurant or home, or even to cook it yourself, you should jump at the opportunity. It’s usually accompanied by polenta or the next item on our list.

8. Risotto

Photo by Sayluiiiis via Flickr https://www.flickr.com/photos/sayluiiiis/9129379430/in/photolist-eUJsrC-9chHcT-9ckMuN-8oocFX-62wMzu-97PKaN-6Rjo9p-9vHGCw-68fuxf-2yMgEn-9P13R1-9fMgBP-5QBeJu-47pSwk-cBSykU-8mmkeM-aiWtPA-51kQhd-agsRyE-9AJs3c-PZgp-bXtXJj-5A81Zt-Q5P6u-78bEg1-787Fd2-4TC7Eo-7TDVcb-cxb3Zs-8p5X6k-75WMkN-5AciGw-7xmXC3-5kEBtx-3VMeh8-4M6SqR-brfQ7a-4HGgmB-7KBAXw-8uoS9w-9eBzaR-4FYmA5-7vEsg5-5whCjx-9xafE6-bcJsMg-4vNsha-5AciKj-MRD2vc-MJhXQV

Risotto requires a lot of stock and a lot of stirring. | Photo by Luis Rocha via Flickr

Rounding out the holy trinity of Italian starches is rice, which is often eaten as the creamy, luxurious risotto. Ironically, Italians aren’t huge rice eaters, what with all the pasta and the polenta, but they are the largest producers of rice in Europe. While southern Italy is often called the country’s bread basket, Northern Italy, especially Lombardy and Piedmont, are its rice bowl. It’s fitting then, that the Arborio and Carneroli varieties grown in the vast rice paddies of these regions are turned into one of Italy’s most iconic dishes by being mixed with stock and stirred until they form a velvety semi-soup that perfectly conveys the flavors of anything cooked with it. The most famous type of risotto is probably the saffron-infused risotto alla milanese, which was invented, according to legend, by the workmen building the Milan Cathedral who were using saffron to dye the stained glass windows and figured they would also throw it into their rice. Other classic versions of the dish include risotto al nero di sepia (with cuttlefish and ink) and risi e bisi (with pancetta and peas), both of which hail from Venice.

9. Carbonara

It is possible to go to Italy and never eat anything besides pasta. We know because we’ve done it. But if there is one bucket list pasta that everyone should try at least once, our vote goes to carbonara (we know this is controversial – feel free to leave your desert island pasta in the comments). This dish is deceptively simple – spaghetti, eggs, pecorino cheese, cured guanciale, and black pepper – but takes a lifetime to master and a good version will change your life. There are many imitations – namely, those that thicken their sauces with cream or use bacon instead of guanciale –  but accept no substitutes because the difference in taste is enormous. This is a Roman specialty but even in the capital there are still plenty of restaurants that can and do get it wrong. The best way to ensure you are served an exemplary version is to get a recommendation from a local. You are not looking for simply a good restaurant, but a restaurant that specifically serves a great carbonara.

10. Truffles

Truffle shavings add a whole new flavor to a simple dish. Photo by Premshree Pillai

Truffle shavings add a whole new flavor to a simple dish. | Photo by Premshree Pillai

Ah, truffles. This pungent, elusive fungus is one of the most expensive and coveted foods in the world – and Italy is one of the few countries where they can be found in abundance! Grown only in the wild, this tuber is found by hunting the forests and mountains of Umbria and Piedmont with dogs or pigs trained to smell it underground.

11. Focaccia (and other bread)

Pane Sardo in Sardinia

‘Pane Sardo’, pictured on top, is a thin Sardinian bread known locally as “music bread”. | Photo by marco_ask @Flickr

There are hundreds of types of bread in Italy, and the best one is the one baked locally that morning, wherever you happen to be staying. But you shouldn’t leave without trying at least a few of the various types that Italy’s robust baking culture has developed over the years.

For example, you might notice that bread in Tuscany has a different taste than it does elsewhere. That’s because it’s made without salt. This is a tradition that originated in feuds between Tuscany and the coastal regions that controlled the salt trade and had no problem cutting off the agricultural region from its supply of the once-valuable commodity. To this day Tuscan bread is best eaten with a drizzle of olive oil and herbs or salt.

Liguria is the home of the world-famous flat bread, focaccia. Reminiscent of a thick pizza dough, classic focaccia is hyper-salty, drizzled with olive oil and basically irresistible either by itself, or made into a sandwich. It’s often served open faced, with toppings like rosemary, zucchini, cheese, and olives.

Off the coast of Italy, in Sardinia, the classic bread doesn’t look much like bread at all, instead appearing much more like a pita. Pane carasau, was named for the word carasare, which means to toast. Unsurprisingly, this bread paper-thin bread it always toasted after baking, giving it its wonderful crunch!

We can’t tell you which style of bread you are going to enjoy the most but we can tell you that you should never turn down the opportunity to taste a new type. From the biggest cities to the smallest towns, you are never far from an Italian bakery, so stop by and pick up a few loaves whenever you have a chance.

12. Arancini & Supplì

Our Sicilian friends will be having some stern words with us for combining their beloved arancino with it’s Roman cousins, supplì, and vice versa but the fact remains that when in Italy you should try at least one type of freshly-fried rice ball. These starch bombs appear in bars, restaurants, and market stalls all over Italy, but if you are going to order one, it helps to know the difference. The Sicilian arancino is often larger, and either conical or circular in shape. In fact, its name means “small orange.” It is typically filled with ragu and some sort of cheese, with optional veggies like peas, mushrooms, or eggplant. You will also find specialty arancini like carbonara, though purists tend to turn up their noses at these newfangled inventions. Supplì are a Roman specialty usually found in pizzerias and as antipasti. They are oblong in shape and traditionally contain only rice, tomato sauce, and a large piece of mozzarella in the middle. Their nickname – “telephones” – comes from the idea that when you break them in half a thin chord of molten cheese should connect the two ends. Although fried balls of rice are prevalent all over Italy (and America for that matter) they are often fried in advance and left under heat lamps. If you want one that’s a cut above the rest make sure it’s fried when you order it – the difference is night and day.

13. Coffee

coffee at cafe with people in the background

An Italian coffee is as much a work of art as it is a beverage.

For coffee drinkers, there’s little better than enjoying a coffee in Italy.

Just remember, Italian coffee isn’t like coffee in your local Starbucks. Though some of the dozens of choices might sound similar (latte… anything that finishes in –puccino, etc.) they are rarely what you have been led to believe they are. For instance, if you were to order a ‘latte,’ in Italy you would simply be served a glass of milk.

14. Gelato

Italian gelato or ice cream

Although swirls atop are prettier, flat-topped gelato means that no air has been added.

No trip to Italy is complete without gelato! If you’re tempted to have a scoop (or two) a day don’t worry, it’s totally normal to eat gelato on a regular basis in Italy, especially in the summer.

Though gelato translates to ‘ice cream,’ it’s not quite the same. By law, gelato has far less butterfat than ice cream: about 4 to 8 percent compared to 14 percent for ice cream in the United States. The low-fat content means that gelato is served a bit warmer and tends to melt in your mouth faster, it also intensifies the flavor and gives it a more velvety texture.

Second, gelato has a much higher density. Regular ice cream has air and water added to increase volume and weight. Unfortunately, these additions also make it less flavorful. This practice is illegal in Italy, leaving gelato (at least, traditional artisan gelato) super sweet and super flavorful. Finally, good gelato isn’t made for long-term storage.

So how can you know if it’s the good stuff or not? When seeking out fresh, artisanal gelato there are a few things to look out for. Before purchasing, check out the color (is it natural or neon bright?), if the fruit flavors are in season (they should be), and if there is an ingredient list on display. Also, check out how it’s stored. Artisanal gelato is slow-churned and often, though now always stored in covered, circular containers. Those heaping trays of wavy-topped gelato might look pretty, but they have also been whipped to adding more air to the product.

15. Tiramisu

If you want to branch out from gelato in the world of Italian sweets, your first stop should be the deceptively simple Tiramisu, which is probably the country’s most beloved after-dinner dessert. This no-bake parfait features alternating layers of soft, sweetened mascarpone cheese and coffee-soaked ladyfingers. Despite its elemental feel (coffee, cream cheese, old cookies) tiramisu is the youngest dish on this list, with most estimates of its creation placing it in the 1960s. It may be simple to make but not all tiramisu is created equal. A good tiramisu features only the highest quality coffee and mascarpone. Cream and egg whites are sometimes added to the mascarpone to give it a lighter texture, and a variety of cookies and cakes can be substituted for the traditional lady fingers. Unless your Italian is particularly strong you will probably struggle to enquire about these things in a restaurant, so the often the only option is to simply order one and see if it’s to your liking.

16. Digestivo

limoncello

Limoncello originated in the Amalfi Coast but it has become a popular digestivo all over Italy.

The term “digestivo” or “digestive” does not refer to one drink, but a class of drinks that are enjoyed after a big meal with the aim of settling the stomach and helping you feel not-quite-so-full. Drinking them dates back to the Middle Ages, when people all over Europe believed in the medicinal properties of alcohol mixed with sugar and herbs. Although the doctors are still out on the medical benefits of drinking medium to strong liquors after a meal, the fact remains that you cannot say you have enjoyed a real Italian meal unless you top it off with a shot of the hard stuff. Popular digestives include limoncello, grappa, amaro, cynar, amaretto, and if you’re feeling brave, sambuca which has enough alcohol to make a horse giddy. If you step off the beaten track in Italy you will also discover all types of nice post dinner tipples made from local fruits and herbs. Don’t be shy, they are always worth a sip.

 

Top 5 Food Countries in The World

1.Italy

Italy is the number one country having the best food in the world. It’s difficult to talk about Italian food, it’s easier to enjoy it. The original shades of Italian cuisine – green, red and yellow always produce a wonderful blend of taste and flavor. Generally, all of the dishes derive from tomato, bread and also olive oil. The true secret of the cuisine isn’t in a refined preparation procedure, it’s more upon the quality of the products. Italian food consists of cheese, olive oil, and coffee. Italian taste coffee is recognized as espresso. Pizza is definitely the creation of Italian people. Italian chefs are extremely meticulous in the food preparation. They select the best quality ingredients in the preparation of Italian foods. Olive oil is normally used in the cooking.

2. France

French cuisine is quite innovative and contemporary. It comes with a long historical background and mainly taught in various cooking schools around the globe. Making French food is not the same as some other cuisines. French people are renowned for bringing out French Fries to everyone which are probably the most eaten food on earth. France has numerous dishes on their national cuisine such as terrine and Bisque etc. Cheese is likewise considered to be the invention of French people since they utilize cheese as being their staple food. Wine is likewise served with French foods.

3. Mexican

Mexican cuisine is actually a blend of various European countries food particularly Spanish food. Mexican food includes beans, corn as well as chili, and so on. And with this meat is another great element of Mexican food. The meat of chicken, beef, goat, pork, etc. is likewise eaten which is included by the Spanish cuisine on Mexican food. Using of Cheese as well as other dairy foods were also unfamiliar to the Mexicans, however, Spanish people brought in the use of Cheese in this place. African and Asian people also influenced the Mexican Cuisine. Mexican people associate food with the family and social bonding. Based on them, great food on several festivals will improve the love between families.

4. Spain

Every single food lover should be knowledgeable about the Spanish food. Spanish cuisine has tremendous variety simply because of various countries which conquered Spain at totally different periods. Spanish food is mainly utilizing the style of Roman Empire. Roman Empire integrated the various dishes of Mushrooms on Spanish cuisine. World’s nearly 90% olive oil is made in Spain thus, Spanish food is served by utilizing olive oil.

5. India

Indian fodder has the best variety based on the cultures and taste of their residents. Their people are greatly aware of producing meal choices. For India, meal mostly relies on religious groups. A few are vegans, and a few are non-vegetarians. And Muslim here only eats Halal meals. It has divided the Indian fodder into 2 main components. The Europeans and Mughals also had a great influence on Indian cuisine recipes. Indian foods also are very spicy. Potato is actually a stapled fodder for the Indians which was brought in by the Portuguese.