What Librarians Eat! Vol: 3 Issue: 8 - August 2015

What Librarians Eat! INSIDE THIS ISSUE:

V O L :

Health Tip

2

Grilled Eggplant

3

Raspberry-Lime Rickey Slushies

3

Dill and Beet-Cured Salmon with Cucumber Salad

4

Green Chile Cheeseburgers

5

German Potato Salad

6

Light and Fresh Potato Salad

6

Griddled Chicken with Quinoa Greek Salad

7

Marinated Feta in Thyme and Chili

7

3

I S S U E :

8

A U G U S T

2 0 1 5

Welcome to the August edition of What Librarians Eat!.

Honey Yogurt Cheesecake

8

Smoked Salmon Taramasalata

8

Chicken and Avocado Salad with Blueberry Balsamic Dressing 9

Inside this edition you will find fresh summer food to complement this period of the year and some delicious Greek recipes!!

As always, We encourage you to forward any delicious recipes you try at home as well as suggestions in order for us to be able to include more interest areas.

Courgette, Feta and Mint Salad 9 Shredded Duck, Watercress and Orange Salad

10

Fastest-ever Lemon Pudding

10

Melanzane Parmigiana

11

Women’s Section

12

Men’s Section

13

Cool Kitchen Gadgets!

14

Special August Activities: Friday 28th August - BBQ @ Golden Bay

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2

Healthy Tip for the month of August SUMMER HEALTH HAZARDS TO AVOID

Pool Risks Teach kids to swim, always watch them closely at the pool, and keep pools fenced. Don’t mix drinking with fun in and around the water. Alcohol affects your balance and judgment.

Are You Sure You Want to Eat That?

We love a good picnic. But not so much if the mayo sits out too long.

 Keep cold foods cold.  Don’t keep any foods at room temperature longer than 2 hours -- or 1 hour if it’s warmer than 90 degrees.

Don’t reuse platters that have held raw meat until you wash them thoroughly

Grills What’s summer without outdoor cooking? Just follow some simple rules:

 Keep your grill away from buildings and branches.  Don’t let grease build up.  Never leave your grill unattended.  Keep kids and pets away.

Does yours use propane? Test for leaks before the season starts. If you ever smell gas while you’re cooking, get away from the grill and call the fire department.

Sunburn Always wear sunscreen. Avoid the sun’s strongest rays during the middle of the day. Wear clothes that protect your arms and legs, and a hat that shields your face, ears, and neck. Reapply sunscreen every 3 hours, or more often if you get sweaty or swim. (There is no such thing as waterproof sunscreen.) Remember, even a tan is sun damage.

Extreme Heat It’s hot! That’s not just uncomfortable. It can make you sick. Take special care with children and the elderly, because their bodies don’t cool as well.

Wear loose clothes, don’t exercise at the hottest part of the day, and stay hydrated.

Symptoms of heat-related illness may include cramps, nausea, and pale moist skin. Go to a cooler place, drink fluids, and put cool cloths on the skin. If you are not getting better or if you have more serious symptoms such as high fever, fast heart rate, warm and dry skin, confusion, change in behavior, or convulsions, call 112.

Source: http://www.webmd.com/a-to-z-guides/ss/slideshow-summer-health-hazards

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Grilled Eggplant Heat a medium saucepan over medium heat.

Add 2 teaspoons oil to pan; swirl to coat.

Add onion; cook 6 minutes or until beginning to brown, stirring occasionally.

Add freekeh, 1/4 teaspoon salt, red pepper, cinnamon, and garlic; cook 1 minute, stirring constantly.

Ingredients  5 teaspoons extra-virgin olive oil, divided  1 cup chopped onion 2/3 cup cracked freekeh or bulgur  1/2 teaspoon kosher salt, divided  3/8 teaspoon crushed red pepper

Add stock; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until freekeh is slightly al dente.

Remove from heat; let stand 5 minutes. Stir in rind.

Preheat grill to medium-high heat.

Cut each eggplant in half lengthwise.

 1/4 teaspoon ground cinnamon

Lightly coat eggplant with cooking spray; sprinkle with remaining

 1 garlic clove, minced

1/4 teaspoon salt and black pepper.

 2 cups unsalted vegetable stock

Place eggplant on grill rack coated with cooking spray; grill 3

 1/2 teaspoon grated lemon rind

minutes on each side or until tender.

 4 (1/2-pound) Japanese eggplants

Remove from grill.

 Cooking spray

Arrange eggplant on a platter; top with freekeh mixture.

 1/4 teaspoon freshly ground black pepper

Drizzle evenly with pomegranate molasses and remaining 1

 2 tablespoons pomegranate molasses or

tablespoon olive oil.

balsamic glaze  1 ounce crumbled feta cheese (about 1/4

Sprinkle evenly with feta and mint.

[Source: http://www.myrecipes.com/recipe/grilled-eggplant-freekeh-pilaf]

cup)  2 tablespoons chopped fresh mint

Raspberry-Lime Rickey Slushies Ingredients:  2 1/2 cups ice cubes  1 1/2 cups sparkling water  1/2 cup gin (such as Bluecoat

Combine first 6 ingredients in a blender. Blend until smooth. Serve slushies with lime wedges, if desired.

American Dry Gin)  6 tablespoons sugar

Source: http://www.myrecipes.com/

 1/4 cup fresh lime juice

recipe/raspberry-lime-rickey-slushies

 8 ounces fresh raspberries, frozen  Lime wedges (optional)

3

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4

Dill and Beet-Cured Salmon with Cucumber Salad Ingredients SALMON: 

2/3 cup chopped fresh dill



1/3 cup kosher salt



1/4 cup sugar



2 teaspoons coarsely ground black pepper



1 teaspoon crushed coriander seeds



1 (3-pound) salmon fillet, cut in half crosswise



1 1/2 cups shredded peeled beets (about 2 medium)

To prepare salmon, combine first 5 ingredients in a small bowl.

Sprinkle one-third of dill mixture in bottom of a 13 x 9inch baking dish.

Arrange 1 salmon half, skin-side down, on dill mixture.

Combine one-third of dill mixture and beets in a small bowl; spread over salmon.

Top with remaining salmon half, skin-side up.

Spread remaining dill mixture evenly over salmon.

Cover loosely with plastic wrap.

Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

SALAD:

Remove skillet; set aside.



2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced

Uncover salmon; carefully turn salmon stack over.



1 tablespoon kosher salt

Place skillet on top of salmon, and refrigerate 24 hours.



1/4 cup rice vinegar

Repeat procedure one more time.



2 tablespoons chopped fresh dill

To prepare salad, place cucumbers in a colander; sprinkle



2 teaspoons sugar

with 1 tablespoon salt.



1/2 teaspoon crushed coriander seeds

Toss well. Drain in sink 1 hour.



1/4 teaspoon freshly ground black pepper

Place cucumbers on several layers of paper towels; cover

Cover loosely with plastic wrap.

with additional paper towels.

Let stand 5 minutes, pressing down occasionally.

Combine cucumbers, vinegar, and remaining ingredients except dill sprigs.

Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.

Scrape off and discard beet and salt mixtures from salmon. Discard liquid.

Cut salmon into (1/8-inch-thick) slices; discard skin.

Serve with salad.

Garnish with dill sprigs, if desired.

Source: http://www.myrecipes.com/recipe/dill-beet-cured-salmon-with-cucumber-salad

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5

"New" New Mexican Green Chile Cheeseburgers RELISH: 

4 garlic cloves



1 Cubanelle pepper



1 serrano chile



1 medium tomatillo, papery skin removed



Cooking spray



2 tablespoons chopped fresh cilantro



1 tablespoon finely diced red onion



1 tablespoon fresh lime juice



1 tablespoon olive oil



1/2 teaspoon sugar



1/4 teaspoon kosher salt

BURGERS: 

6 (1/2-inch-thick) slices small red onion



1 1/2 tablespoons olive oil, divided



4 ounces cremini mushrooms



2 garlic cloves



1 (15-ounce) can unsalted black beans, rinsed and drained



1/2 cup plus 1 tablespoon wholewheat panko (Japanese breadcrumbs)

Preheat broiler to high.

To prepare relish, place first 4 ingredients on a foil-lined baking sheet.

Coat vegetables with cooking spray.

Broil 14 minutes, turning vegetables once.

Wrap Cubanelle and serrano in foil; let stand 10 minutes.

Peel and cut into 1-inch strips; discard peels and seeds.

Combine tomatillo, Cubanelle, serrano, garlic, cilantro, and next 5 ingredients (through 1/4 teaspoon salt) in a mini food processor; pulse until combined.

To prepare burgers, brush onion slices with 1 1/2 teaspoons oil.

Arrange onion in a single layer on a foil-lined baking sheet.

Broil 6 minutes or until lightly charred, turning once.

Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped.

Add panko and next 5 ingredients (through egg); pulse until combined.



1 tablespoon chopped fresh oregano

Divide mixture into 6 equal portions; shape each portion into a 1/2-inch



1 teaspoon ground cumin

Heat a large cast-iron skillet over medium heat.



1/2 teaspoon kosher salt

Add remaining 1 tablespoon olive oil to pan; swirl to coat.



1/4 teaspoon ancho chile powder

Add patties; cook 12 minutes, turning once.



1 large egg

Add cheese to patties during last 2 minutes of cooking; cover pan to



2 ounces aged white cheddar cheese, thinly sliced

melt cheese.



6 romaine lettuce leaves



6 whole-wheat hamburger buns, toasted

-thick patty.

Place 1 lettuce leaf on bottom half of each bun.

Top each lettuce leaf with 1 patty, 1 charred onion slice, and about 1 1/2 tablespoons relish.

Top with top halves of buns.

Source: http://www.myrecipes.com/recipe/new-mexican-chile-cheeseburgers

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6

German Potato Salad Ingredients



3/4 pound fingerling potatoes



2 slices center-cut bacon



1 tablespoon olive oil



2 teaspoons brown sugar



1 teaspoon minced garlic



2 teaspoons Dijon



3 tablespoons cider vinegar



1/4 teaspoon freshly ground black pepper



1/8 teaspoon kosher salt



1/3 cup sliced green onions

Place a saucepan filled two-thirds with water over high heat.

Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil.

Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

Cook bacon over medium-high until crisp; crumble. Add olive oil to drippings in pan. Return pan to medium-high.

Add brown sugar, minced garlic, and Dijon; cook 1 minute. Add vinegar; bring to a boil. Remove from heat; stir in pepper and salt. Combine sugar mixture, potatoes, and green onions.

Top with bacon.

Source: http://www.myrecipes.com/recipe/german-style-potato-salad-0

Light and Fresh Potato Salad DRESSING: 

1/4 cup seasoned rice vinegar



2 tablespoons canola oil



1/4 teaspoon salt



1/8 teaspoon freshly ground black pepper

SALAD:  5 cups cubed red potato (about 2 pounds)

To prepare dressing, combine first 4 ingredients in a large bowl; stir with a



1/2 teaspoon salt

whisk.



1 cup chopped peeled cucumber

To prepare salad, place potato and 1/2 teaspoon salt in a medium



3/4 cup sliced grape or cherry tomatoes

saucepan. Cover with water to 2 inches above potato; bring to a boil.



3/4 cup chopped green bell pepper

Reduce heat, and simmer 8 minutes or until tender; drain.



1/2 cup chopped orange bell pepper

Add potato to dressing in bowl, tossing gently to coat; let stand 15



1/4 cup chopped green onions

minutes.



1 (2 1/4-ounce) can sliced ripe olives, drained

Stir in cucumber and remaining ingredients; toss well. Cover and chill.

Source: http://www.myrecipes.com/recipe/light-fresh-potato-salad

Food From Around The World: Greece

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7

Griddled Chicken with Quinoa Greek Salad Ingredients 

225g quinoa



25g butter



1 red chilli, deseeded and finely chopped



1 garlic clove, crushed



400g chicken mini fillets



1½ tbsp extra-virgin olive oil



300g vine tomatoes, roughly chopped

Cook the quinoa following the pack instructions, then rinse in cold water and drain



handful pitted black kalamata olives

Meanwhile, mix the butter, chilli and garlic into a paste.



1 red onion, finely sliced



100g feta cheese, crumbled



small bunch mint leaves, chopped



juice and zest ½ lemon

thoroughly.

Toss the chicken fillets in 2 tsp of the olive oil with some seasoning.

Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl.

Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well.

Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Source: http://www.bbcgoodfood.com/recipes/2196639/griddled-chicken-with-quinoa-greek-salad

Marinated Feta in Thyme and Chili Oil 

100ml olive oil



2 tbsp fresh thyme leaves, plus a few extra for scattering



4 garlic cloves, sliced



¼ tsp dried chilli flakes



140g semi-dried tomatoes in olive oil, drained



Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic,

175g pack or jar artichoke hearts in oil

chilli and lots of black pepper (but no salt).



2 x 200g packs feta cheese

Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the



85g Kalamata olives

tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme

You could add some of the oil from the tomatoes and artichokes, too.

Source: http://www.bbcgoodfood.com/recipes/2358665/marinated-feta-in-thyme-and-chilli-oil

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Food From Around The World: Greece

8

Honey Yogurt Cheesecake Ingredients 

100g amaretti biscuits (or ginger or digestive biscuits)



85g toasted, flaked almonds



85g butter, melted



250ml Greek yogurt



750g mascarpone



2 eggs



zest 1 lemon



zest 1 orange



250ml honey (orange blossom is particularly good)



fresh fruit, to serve

Heat oven to 160C/140C fan/gas 3.

Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.

Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work).

Bake for 10 mins until crisp.

Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.

Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.

Spread over the biscuit base, cover loosely with foil and cook for 1 hr.

Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle.

Leave to cool.

Can be kept in the fridge for up to 2 days.

To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

Source: http://www.bbcgoodfood.com/recipes/711651/honey-yogurt-cheesecake

Smoked salmon taramasalata 

100g smoked salmon

Tip the salmon, soft cheese, crème



200g low-fat soft cheese

fraîche and lemon juice into a food



100g crème fraîche

processor. Blitz everything until smooth,



juice 1 lemon

then stir in a very large pinch cracked



drizzle of olive oil, to serve

pepper. Spoon the mix into a large bowl,



black kalamata olive and

drizzle with olive oil and serve with

toasted pitta bread, to serve

toasted pitta bread and olives.

Source: http://www.bbcgoodfood.com/recipes/1841666/smoked-salmon-taramasalata

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Chicken & avocado salad with blueberry balsamic dressing Ingredients 

1 garlic clove



85g blueberries



1 tbsp extra virgin rapeseed oil



2 tsp balsamic vinegar



125g fresh or frozen baby broad beans



1 large cooked beetroot, finely chopped



1 avocado, stoned, peeled and sliced



85g bag mixed baby leaf salad

Finely chop the garlic.

Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.

Boil the broad beans for 5 mins until just tender.

Drain, leaving them unskinned.

Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken.

Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink.

Pile onto plates or into shallow bowls to serve.

Source: http://www.bbcgoodfood.com/recipes/chicken-avocado-salad-blueberry-balsamic-dressing

Courgette, feta & mint salad Ingredients

Peel the courgettes into



2 courgettes

long ribbons with a potato



100g bag rocket leaves

peeler.



200g pack feta cheese (or vegetarian alternative), crumbled

Arrange with the rocket



bunch mint, leaves picked

on a large platter.

Scatter over the feta and mint leaves, and drizzle on your favourite dressing.

Source: http://www.bbcgoodfood.com/recipes/2196644/courgette-feta-and-mint-salad

9

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10

Shredded duck, watercress & orange salad Heat oven to 200C/180C fan/gas 6.

Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning.

Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top.

Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp.

Remove and strain the liquid through a sieve.

Ingredients: 

2 duck legs

Let the duck cool until you can shred the meat from the bones.



1 tsp five-spice powder

Skim fat from the liquid.



5 tbsp rice vinegar



5 tbsp soy sauce

Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions.



2 big oranges, segmented, juice reserved



2 x 100g bag watercress



200g bag radishes, thinly sliced



140g pack chicory, leaves separated



small bunch spring onion, sliced diagonally

Pour over reserved cooking liquid, then add the duck and arrange on a platter.

Source: http://www.bbcgoodfood.com/ recipes/2138645/shredded-duck-watercress-andorange-salad

Fastest-ever lemon pudding Ingredients

Mix the sugar, butter, flour, eggs, lemon zest



100g caster sugar

and vanilla together until creamy, then spoon



100g softened butter

into a medium microwave-proof baking dish.



100g self-raising flour

Microwave on High for 3 mins, turning



2 eggs

halfway through cooking, until risen and set



zest 1 lemon

all the way through. Leave to stand for 1 min.



1 tsp vanilla essence

Meanwhile, heat the lemon curd for 30 secs



4 tbsp lemon curd

in the microwave and stir until smooth.



crème fraîche or ice cream, to serve

Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Source: http://www.bbcgoodfood.com/recipes/5598/fastestever-lemon-pudding

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Melanzane parmigiana Ingredients 

2 tbsp olive oil, plus extra for brushing



3 garlic cloves, crushed



3 thyme sprigs



8 large sage leaves, finely chopped



4 x 400g cans chopped tomatoes



3 tbsp red wine vinegar



3 tbsp golden caster or granulated sugar



6 large aubergines, sliced lengthways as thinly as you can



100g vegetarian parmesan-style cheese, finely grated



85g white breadcrumbs



50g pine nuts



2 x 125g balls vegetarian mozzarella cheese, torn into small chunks



handful basil leaves Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins.

Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.

Meanwhile, heat a griddle (or frying) pan.

Brush the aubergine slices on both sides with olive oil, then griddle in batches.

You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening.

Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce over the base.

Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside.

Top the sauce with a layer or two of aubergine slices, then season well.

Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves.

Repeat, layering up – and finish with the last of the tomato sauce.

Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling.

Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').

Source: http://www.bbcgoodfood.com/recipes/3091674/melanzane-parmigiana

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12

Women’s Section Nutrients you need for Healthy Skin and Hair Vitamin C Found in: Citrus fruits, yellow bell peppers, papaya, kale, strawberries Vitamin C helps fight UV damage and brighten the complexion. "It's critical for the production of collagen and the maintenance of healthy blood vessels in the skin," says Clear Scalp & Hair dermatologist Francesca Fusco, M.D., who specializes in skin and hair. You can also apply skincare products that contain vitamin C for an extra boost.

Vitamin E Found in: Spinach, nuts, seeds, sunflower oil Vitamin E is an antioxidant powerhouse and works as a shield against free radicals, which damage the skin. "It quenches free radicals we encounter in the environment [like pollution and UV rays], which speed up the breakdown of collagen," says Fusco.

Vitamin A Found in: Carrots, pumpkin, sweet potato, kale, butternut squash In addition to getting vitamin A from various foods, it’s also a potent anti-aging weapon (known as retinoid) when applied topically. That’s because it speeds cell turnover, allowing younger skin to come to the surface quicker. "Regular cell turnover allows dead dull skin cells to slough off and brings healthy new glowing cells to the surface," says Fusco. Just keep in mind that while topical vitamin A can be effective in preventing and even camouflaging fine lines and wrinkles, it can also be harsh, causing redness and peeling, especially when you first use it.

Omega-3 Fatty Acids Found in: Salmon, edamame, walnuts, grass-fed beef Omega-3 fatty acids make up about three percent of the hair shaft and part of the scalp's cell membranes, promoting circulation to the scalp. "These are essential to healthy hair and a healthy scalp," says Fusco. "They support the growth of healthy, resilient, lustrous hair."

Iron Found in: Kidney beans, oysters, sesame seeds, lentils, spinach Iron is key to strong strands. "Without adequate iron, hair can shed excessively and the hair shaft itself can become brittle and broken," says Fusco. This, she says, is due to inadequate oxygen delivery to the scalp and hair follicles. Yikes.

Zinc Found in: Oysters, chicken, beans, nuts If you deal with both a dry scalp and complexion, zinc could be what you're missing. Low levels lead to dryness, flaking, and dandruff, says Fusco. Zinc assists in the skin's natural sebum (a.k.a., oil) production to promote moisture.

Source: http://www.womenshealthmag.com/beauty/vitamins-for-healthy-skin-and-hair

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Men’s Section FINALLY!! A cure for snoring!

Finally, a cure for the common snore. A new study shows that simple tongue and mouth exercises can slash the frequency of snoring and how loud it sounds.

Snoring usually happens when muscles in the throat, tongue, and roof of the mouth relax to the point that they partially block your airway and vibrate when you breathe. This creates the annoying sound. In the case of obstructive sleep apnea, the airway blockage is much more significant, sometimes impeding breathing altogether until the lack of airflow jolts you awake.

To see what would happen if you firm those throat and mouth muscles up, Brazilian researchers conducted a study using patients who either had mild sleep apnea or whose chronic snoring wasn’t caused by an underlying condition. They trained half of the participants to do four tongue and mouth exercises. The regimen included pressing the tip of the tongue against the roof and sliding it backward, sucking the tongue upward and pressing it against the roof of the mouth, forcing the back of the tongue against the floor of the mouth while keeping the tip of the tongue in contact with the bottom front teeth, and elevating the back of the roof and uvula while saying the letter "A." This group of snorers performed each of these exercises 20 times, three times a day, for the next three months.

Meanwhile, the other half of the participants wore nasal breathing strips and simply performed deep-breathing exercises. By the end of the study, the latter group saw no significant improvements in their snoring. But those who performed the tongue and mouth exercises snored 36 percent less than they had previously and slashed their snoring power by 59 percent.

"We all breathe in by creating a vacuum in our airways, which pulls air into our lungs," says Dr. Barbara Phillips, president-designate of the American College of Chest Physicians and medical director of the Sleep Laboratory at the University of Kentucky. "In people who snore or have sleep apnea, that suction can close or narrow the airway. Strengthening the muscles in the back of the throat helps them resist this suction and keep the airway open, even when suction downstream is trying to pull it shut."

Phillips says she highly recommends trying these simple exercises. "This study adds to the evidence that people can improve their own health with simple behavioral changes that they can do on their own," she says.

Source: http://www.mensjournal.com/health-fitness/health/a-cure-for-snoring-20150611#ixzz3hGuTYDiK

13

Cool Kitchen Gadgets!

The Kickball Ice-Cream Maker Ice cream is good, but the number of calories it packs is frighteningly high. Simply put, you will need to burn the lot of those calories unless you want to permanently pack on the pounds. This Kickball Ice Cream Maker makes sure you do just that.

Just like a regular kickball, you can kick it around the park or the front yard, working up a sweat and burning some of those fat stores in the process. Unlike them, the ball actually makes ice cream while it gets played with, churning all the contents while it gets kicked, shaken, and rolled around.

To use, just dump all the cream, sugar, flavors, and ice into the Kickball Ice Cream Maker, then begin playing with it. You’ll need to kick it around for about 20 minutes to produce a pint, so it can serve as a decent workout if you make it one. It’s covered in a soft rubber exterior that can withstand repeated kicking and rolling, with a food-safe sealed compartment that ensures no dirt gets inside the frozen confection.

The ball itself measures around the same size as a volleyball and weighs just four pounds, so it should be easy enough to pack for bringing to picnics and vacations. Do note, this thing will get heavy when filled up with all the ingredients, so it won’t exactly fly off like a regular kickball when hit.

Then again, that means you can probably use it like a bowling ball or

a kettlebell (if you attach a strap), giving you even more workout options.

Source: http://www.coolthings.com/kickball-ice-cream-maker/