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ISSUE 19 FEBRUARY 2012

YOUR NUTRITION UPDATE

By: Maria Byron Panayidou

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Editorial: It seems that 2012 is here for good, and it finds some of us being optimistic, others pessimistic and yet others accepting the status quo and adjusting our sails and our load so that we can deal with the current situation, the best way possible. 2012 finds me, as a mother, worrying about my daughter’s future. You see, she’s almost 18 years old, and in the sixth grade at the English School, with only a year to go, before she opens her wings and starts her own life by carving her own path. Anxiety is at its peak, since this is the year when we fill out the applications for the Universities. It’s a long and hard process, as the Universities that have Marine Biology have to be found first, and then comes the dusting off of Universities that are too big or too small, of religious orientation, for women/men only, in huge or tiny towns etc. After this is done, we have to visit each and every one of the Universities sites to see the campus, the services they provide, the location, the sports and extracurricular activities, etc. Then, Eleni and I are scavenging the Universities to see what they ask for in terms of grades and subjects, and where Eleni stands in the midst of this. And the story goes on and on … with the stress creeping in and staying along with us, until we start getting acceptance letters from these Universities! th 2012 also finds me eagerly waiting for February 14 , when Eleni actually turns 18 years old and gets her driver’s license! I think that’s the definition of stress by the way! Having a teenage roam the streets and going clubbing … by car! As a nutritionist, 2012 finds me enjoying the fruits that I’ve cultivated last year, with my iphone/ipad application being live and hot! “Cooking with the Super Chef” has been accepted by the Apple Store, and it’s now one of the applications the iphone/ipad users may download. It’s actually an application that combines my love for the Thermomix, my nutrition knowledge and the ease of the iphone. More about the app later on in this issue of my newsletter. As a nutritionist, 2012 also finds me wanting to do more and work harder to help you build a better and a healthier way of living through nutrition and healthier choices. Finally, as a person, 2012 finds me being impatiently anxious about starting my training for the circumnavigation I’m planning on starting in July/August 2013 and lasting 11 months. I’ve signed up for Clipper Round the World, the longest sailing race! With God’s help and with the help of my sponsors I will be able to complete this challenge / dream of mine. My first training will actually find me spending my Easter holidays fighting the waves and tides in England, in my attempt to be as prepared as possible for this race. If by any chance, you would like to help me in my endeavor, don’t hesitate to contact me, please. Even the smallest help from you will be big for me. Should you want to learn more about the race, please visit www.clipperroundtheworld.com for more information. Thanking you in advance.

Διεύθυνση: Προδρόμου 34, Έγκωμη, 2406, Λευκωσία Address: 34 Prodromou Street, Engomi 2406, Nicosia YOUR NUTRITIONAL UPDATE / Η ΔΙΑΣΡΟΦΙΚΗ ΢Α΢ ΕΝΗΜΕΡΩ΢Η Ownership: www.diatrofologos.com Ιδιοκτηςία: www.diatrofologos.com Monthly edition Μηνιαία ζκδοςη Editor in Chief, Diligence, Creation of articles & Design: Maria Byron Panayidou Τπεφθυνη ζκδοςησ, Επιμζλεια, Δημιουργία κειμζνων & ΢χεδιαςμόσ: Μαρία Βφρων Παναγίδου

The information contained in this e-newsletter is for educational purposes only. The content is not intended to substitute or replace professional medical advice, or treatment. Please check with your physician before using any information in this booklet. The information provided is based on recommendation and portrays the personal view of the writers.

Τηλέφωνο: 22456441 (Telephone) Τηλεομοιότυπο: 22678892 (Fax) Ηλεκτρονικό Ταχυδρομείο: (e-mail) Για τη Διατροφολόγο (Μαρία Βύρων Παναγίδου): youcandoit@diatrofologos.com Για γενικές πληροφορίες: info@diatrofologos.com Για ραντεβού: appointments@diatrofologos.com 2


Inside

Making your own chocolate

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Healthy Chocolate!

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To fear or not to fear …

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Valentine’s is here!! Aphrodisiac foods … for the occasion!

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Infra Red Therm Lipolisis

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8 Go on have a piece of chocolate! Making chocolate, chocolate facts, chocolate jokes! 9

11 Learning time Famous quotes

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Cooking with the Super Chef !!!

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14 Recipes of the month

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Making your own chocolate! Here's a basic recipe for producing your own chocolate but once you get the experience you can make your own alterations. You start with the cacao beans, which you dry in the sun. Crack the dried beans open and the pods spill out - about 200 pods per bean. Let the pods dry fully in the sun, then roast, grind and press the pods. The result is cocoa butter. Grind up the rest of the beans and you have cocoa powder.

Healthy chocolate! Healthy chocolate sounds like a dream come true, but chocolate hasn't gained the status of health food quite yet. Still, chocolate's reputation is on the rise, as a growing number of studies suggest that it can be a heart-healthy choice. Chocolate and its main ingredient, cocoa, appear to reduce risk factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease, help lower blood pressure and improve vascular function. Dark chocolate contains more flavanols than does milk chocolate. But until the studies are conclusive, if you want to add chocolate to your diet, do so in moderation. Why? Most commercial chocolate has ingredients that add fat, sugar and calories. And too much can contribute to weight gain, a risk factor for high blood pressure, heart disease and diabetes. Choose dark chocolate with cocoa content of 65 percent or higher and limit yourself to no more than 3 ounces (85 grams) a day, which is the amount shown in studies to be helpful. Because this amount may provide up to 450 calories, you may want to cut calories in other areas or step up the exercise to compensate.

Now simply follow the recipe below to make the chocolate of your choice: Dark Unsweetened Chocolate - Cocoa butter, and cocoa powder [about 50% ea.] Dark Chocolate - Cocoa butter [about 33%], cocoa powder [about 66%], a little sugar Bittersweet Chocolate - Cocoa butter [50%], cocoa powder [35%], sugar, vanilla Semisweet Chocolate - Same ingredients as bittersweet but more sugar added

Health Benefits of chocolate: Milk Chocolate - Cocoa butter, cocoa powder [about 10%], sugar, dry milk [about 12%] & vanilla White Chocolate - Whole milk, sugar, vanilla and cocoa butter

Chocolate which is high in cocoa solids (70% or more) is now recognized as having many qualities that are beneficial to health. Some benefits are: It contains essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. Cocoa is also the highest natural source for magnesium, while magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual tension. It contains flavonoids which have been linked with: o decreased blood pressure o improved circulation o lower death rates from heart disease o improved function of endothelial cells lining blood vessels o defense against free radicals which trigger cancer, heart disease and stroke o improved digestion and stimulated kidneys It has been used to help treat patients with anemia, kidney stones and poor appetite It's a pre-menstrual drop in progesterone levels which is responsible for the violent mood swings familiar to so many women.

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To fear or not to fear …. Valentine’s is here!!! Just the thought of going out to dinner and then … having to have dessert makes us petrified. And Valentine’s Day has been associated with chocolate and chocolate desserts for years now! And what are we supposed to do? Do we stay watching everybody else at the other tables eating their cake or do we indulge and feel guilty afterward? Well, here are some tips on how and what to choose for dinner, so that the thought of the chocolate dessert does not spoil the mood of this totally romantic day. If you are making dinner at home: The overall effect of dinner should be elegant and simple. This is actually achieved by getting excellent ingredients that you don’t have every day, but cooking them in such a way as to bring out the flavors of these ingredients and let them shine. And of course, things should be cooked quickly or ahead of time to avoid the ―last minute rush‖ and spoil the romanticism of the evening. A tired person is not fun to be with! Thus, if you wish, you may get help by sharing in the preparation! After all, the romantic evening is for two and it could be shared over some wine. The effect of the evening will be much improved of course, if you get the ―special‖ dinner set out and the out-of-the-ordinary wine glasses. And to complete the scenery, you have to have candles in the room and some flowers on the table. A first course is not obligatory but it’s always nice to start off the evening with something light, to break the ice and to set the atmosphere for the rest of the evening. Thus, whether at home or at a fancy restaurant, you may choose to have seared scallops with a few greens and thinly-sliced vegetables, or shrimp cocktail or even smoked salmon on cucumber rounds with a touch of fresh cream – and of course for our vegetarian friends there is vegetarian fresh cream out there, so don’t hesitate to use it. Your main course may come from a selection of meat, fish or poultry. You could have a great steak, for example, such as a rib-eye, topped with a touch of butter or blue cheese. Or you could have a filet mignon, which is a traditional favorite. Other choices include oven-baked salmon with herbs, chicken marsala or pan-seared scallops which are easy, quick to prepare, elegant and delicious. What more could you want? The side dish could really be made from any simple vegetable but in order to make them more appealing and attractive, you need to dress them up with a sprinkle of nuts or herbs. Some ideas include dressing up a simple green salad with cut up fruit such as melon, apple or strawberries, or serving oven-roasted asparagus, or sautéing mushrooms and garlic and at when cooked adding some wine and cream, or even gussying up mashed cauliflower with cheese and chives or chopped green onions! And of course these vegetable ideas are only a few out of thousands that you can come up with or find in any good recipe book. Don’t hesitate to experiment and try new ideas and new recipes. What a better way to show your love and appreciation for the person you have next to you than with something totally new! Ok, and now we have to get down to business! Dessert! Well, have you noticed how I’ve left out carbohydrate-containing foods? There are no potatoes, no rice, bulgur wheat, couscous, pasta or orzo in the meals that I have suggested. I’m sure you know there is a reason for that. And here is the secret: desserts all have simple carbohydrates i.e. sugar, thus, instead of double dosing on the carbohydrates, I’ve left them out intentionally so that we can enjoy our dessert and have it be part of our meal. This way … there is absolutely no guilt trip to take after dessert. Ok, ok … don’t get your hopes too high up though, as this does not mean that you can have an entire pie. You should have a piece!!! Just a piece!!! But please remember … desserts are not there to fill us up. They are there because they are delicious and for us to enjoy. But enjoying them does not mean that we shouldn’t leave a piece for someone else to try as well! Good choices for desserts include: chocolate mousse, strawberries dipped in chocolate ganache, chocolate pecan torte, fruit salad with nuts and some fresh cream etc. Valentine’s Day is special (for me it’s especially ―special‖ as my daughter was born on Valentine’s Day!!!) and it should be treated as such. But we will be caring those extra calories for the rest of the year … thus chose wisely!

To fear or not to fear …. Valentine’s is here!!! 5


Aphrodisiac foods – for the occasion!     

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Almond A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan in the shapes of fruits for a special after-dinner treat. Aniseed A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed had special powers. Sucking on the seeds is said to increases your desire. Asparagus Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. Avocado The Aztecs called the avocado tree "Ahuacuatl” which translated means "testicle tree". The ancients thought the fruit hanging in pairs on the tree resembled the male's testicles. This is a delicious fruit with a sensuous texture. Serve in slices with a small amount of Balsamic vinegar and freshly ground pepper. Bananas The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production. Basil (sweet basil) Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind. Chocolate The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidants than does red wine. The secret for passion is to combine the two. Coriander (Cilantro seed) The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Fennel In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement". 

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Honey Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to "sweeten" the marriage. Mustard Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce. Nutmeg It was highly prized by Chinese women as an aphrodisiac. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening. Oysters Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating "giant oysters". An additional hypotheses is that the oyster resembles the "female" genitals. In reality oysters are a very nutritious and high in protein.

Pine Nuts Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.  Raspberries and Strawberries Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.  Vanilla The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.  Wine A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount will have the reverse effect!

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INFRA RED THERM LIPOLISIS

For more information or an appointment: Tel: 22-456441 Email: appointments@ diatrofologos.com

For more information or an appointment: Tel: 22-456441 Email: appointments@ diatrofologos.com

Walk for 29 minutes and you have the result of 4.5 hours of running!!! Does that sound like a miracle? Well, that’s exactly what the Infra Red Therm Lipolisis is. A miracle! Now you can too, melt that fat away and kiss it goodbye !!! 7


Go on have a piece of chocolate! Got high blood pressure? Try a truffle. Worried about heart disease? Buy a bonbon. Here's news that's hard not to like. Eating a small, 1.6-ounce bar of dark chocolate every day is good for you. If this is hard for you to believe then go on and read the following chocolate health facts:

Does chocolate cause cavities? Not necessarily. Cacao contains antibacterial agents that actually fight tooth decay. However, most mass-produced chocolate contains sugar, which counteracts the benefits of these agents. Does chocolate cause acne? Most doctors believe that acne is not linked primarily to diet. Will the caffeine in chocolate make me jittery? Probably not. Cacao does contain a number of stimulants, such as caffeine and theobromine, but in small amounts that are diluted even further when processed into chocolate. In fact, one ounce of milk chocolate contains about the same amount of caffeine as one cup of decaffeinated coffee. Interestingly it is said that the smell of chocolate may actually relax you by increasing theta waves in the brain. Can chocolate cause headaches? There is little evidence of this, although some studies suggest that chocolate may trigger headaches specifically in migraine sufferers. Will chocolate raise my cholesterol levels? Contrary to popular misconception, eating lots of chocolate does not raise blood cholesterol levels. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol (LDL). Also, the cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat. This is the same type

of fat found in olive oil that may actually raise good cholesterol (HDL). Will eating chocolate make me fat? It can—if you eat enough of it. Chocolate, especially milk chocolate, is high in calories. In fact, it was once prescribed to help fatten up patients suffering from wasting diseases like tuberculosis. However, some people claim that drinking a cup of hot chocolate before a meal actually diminishes their appetite. Will I live longer if I eat chocolate? Perhaps! A Harvard University study found that men who ate chocolate lived one year longer than those who didn’t. Scientists think that chocolate contains chemicals that help keep blood vessels elastic and increase beneficial antioxidants in the bloodstream, but research is underway and no conclusive results have been found. Many people eat chocolate when they are sad or feeling down. Others crave the stuff, claiming they are addicted to chocolate’s unique taste and smell. Some even assert that chocolate can relax you, help you lose weight, and even prolong your life. Scientists have conducted a number of studies on chocolate in recent years in order to sort through these claims. What they have discovered will not only surprise you, but may forever change the way you think about, buy, and eat chocolate. Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals: 3 grams of protein; 15% of the Daily Value of riboflavin; 9% of the Daily Value for calcium; 7% of the Daily Value for iron. And if you add nuts like almonds or peanuts into the mix, you increase all of the amounts of nutrients listed above. Is Chocolate Addictive? Millions of chocolate lovers insist that the sweet not only lifts their spirits when they are sad or upset, but also hooks them like a drug. Is there any hard evidence to support their claims? Not really. Chocolate can’t give you a strong, physical "rush." Chocolate contains more than 300 chemicals, including stimulants such as caffeine and theobromine. But these stimulants aren’t present in large enough quantities to significantly affect the brain and nervous system. Chocolate can elevate your mood. Despite the above facts, self-professed chocolate addicts aren’t delusional. Some researchers believe their obsession is more likely the result of learned behaviors and cultural factors rather than chemicals. As for chocolate’s mood-altering properties— carbohydrates present in the sweet can raise serotonin levels in the brain and lead to a feeling of well-being.

Chocolate contains flavonoids and antioxidants. Chocolate is chock-full of flavonoids—naturally-occurring compounds found in the cacao plant, as well as in red wine, tea, fruits and vegetables. Recent research suggests that these flavonoids may have potentially beneficial effects on cardiovascular health. They may also act as antioxidants, which are believed to prevent or delay certain damage to the body’s cells and tissues. Eating chocolate will not raise your cholesterol. Chocolate and cocoa butter contain two main saturated fats (palmitic and stearic acids) and one mono-unsaturated fat (oleic acid). Unlike other saturated fats, stearic acid is a neutral fat and does not appear to raise bad cholesterol (LDL). Oleic acid is the same type of fat in olive oil and may actually raise good cholesterol levels (HDL). Choosing Healthy Chocolates. As some recent studies suggest, chocolate—in moderation—may be good for your health. For instance, chocolate contains antioxidants (which may help prevent cardiovascular disease) and stearic acid (which may increase levels of HDL "good" cholesterol).

Not all chocolate is healthy. A single bar of dark chocolate contains more than twice as many antioxidants as a bar of milk chocolate. Also, dark chocolate harbors fewer calories than milk chocolate. Milk chocolate is much higher in saturated fats and calories simply because it contains milk. Also, it contains fewer cocoa solids per ounce (and thus fewer antioxidants). In fact, it takes four cacao seeds to make one ounce of milk chocolate and 12 seeds to make one ounce of dark chocolate. About the only health advantage milk chocolate has over dark chocolate is that is contains calcium.

Chocolate: A Heart-Healthy Treat. Many people think chocolate is about as healthy as a stick of butter. However, recent studies are proving that, in addition to cacao and sugar, chocolate may contain some healthful ingredients.

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Making chocolate! Did you know it takes a year’s harvest from one cacao/cocoa bean tree to produce 1lb (450g) of cocoa? Have you ever wondered how chocolate is made from cocoa beans? Well, now all will be explained to you. The cocoa bean tree is only cultivated in West Africa, Northern & Central America, the Caribbean and some parts of Asia. These trees are extremely sensitive and need protection from wind and excessive sunlight. Banana, lemon or coconut trees are often planted with the cocoa bean trees to protect them. These protective trees are known as “cocoa mothers”. The trees are similar in size and shape to an English apple tree. When the tree is a few years old, it starts to produce melon-shaped pods which contain 20 to 50 cocoa beans each. These pods are harvested twice a year. They are split open and the beans are left to ferment in the sun. This turns the white bean dark brown and gives it its chocolate taste. When dry they are shipped to factories where they are cleaned, roasted and shelled. They are then broken into large pieces called “nibs”. These are ground to form a rich brown chocolate liquid called chocolate liquor. Some of this liquor is hardened into moulds to form bitter baking chocolate, but most is pressed to extract the fat. This is known as cocoa butter. The solid mass which remains is crushed and sifted, producing cocoa powder.

Amazing Chocolate chocolate facts! Jokes! 

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Cocoa butter and sugar are added to some of the chocolate liquor to make plain eating chocolate. To make milk chocolate, milk is added to sugar and chocolate liquor.

By adding cocoa butter to sugar you produce white chocolate. This is a very simplified version of what takes place. Different companies blend different cocoa beans and add varying amounts of cocoa butter etc to produce their own unique chocolate.

Remember, chocolate is a high energy food containing both caffeine and a related alkaloid, both of which stimulate the nervous system to give is our “feel good” feeling.

Chocolate also contains: protein, carbohydrate, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamine, riboflavin and niacin – which only goes to show that a little of what you fancy does you good!

17,000 people in Belgium - that’s 1 in every 200 workers - are involved in the making, selling and promotion of chocolate. One chocolate chip provides enough food energy for an adult to walk 150 feet. Therefore, it takes about 35 chocolate chips to walk a mile or 875,000 to get you around the world. It takes the whole of one year’s crop from one tree to make half a kilo of cocoa. USA army rations include 3 x 40g chocolate bars. Terrys of York will produce more than 350 million segments of chocolate orange a year. 66,000 Crème Eggs are made every hour. During the Aztec reign, a slave could be bought for 100 cocoa beans. 1 in 7 15-24 year-olds claim life without chocolate is not worth living. Joseph Fry of Bristol, England, made the first eating chocolate in 1848. 28,000 Terrys Chocolate Oranges are made from 5 tonnes of chocolate. The biggest chocolate sculpture ever made was a 4,484 lb, 10 foot high Easter egg, constructed in Melbourne, Australia. Chocolate in a blue wrapper won’t sell in Shanghai or Hong Kong, because the Chinese associate blue with death. If the number of Toblerones sold in one year were laid end to end, they would equate to 62,000 Km – equivalent to the circumference of the Earth. The world’s largest box of chocolates weighed in at 2,002 lbs. It was made in Chicago, USA, and contained Frango mints. Africa now produces over 66% of the world’s supply of chocolate. The first cacao trees were found growing in the Amazon river basin and the foothills of the Venezuelan and Colombian Andes. In 1991, a model ship was made out of chocolate in Barcelona, Spain. It measured 42.5 feet x 28 feet x 8 feet. Every year on February 14th, Japanese girls give chocolate hearts to their loved ones. The gesture is copied by the men one month later on ―Howaito‖ white day. In Holland, the feast of St. Nicholas or Santa Claus is celebrated on December 6th. The children put their clogs outside at night so Santa can fill them up with chocolate money. The largest chocolate ever made was a chocolate marzipan. It was made in the Netherlands over a 3-day period and weighed 4,078 lbs!her

Mom: Fred, there were two chocolate cakes in the larder yesterday, and now there’s only one. Why? Fred: I don’t know. It must have been so dark I didn’t see the other one. Q: Why is there no such organization as Chocoholics Anonymous? A: Because no one wants to quit. A man found a bottle on the beach. He opened it and out popped a genie, who gave the man three wishes. The man wished for a million dollars, and poof! There was a million dollars. Then he wished for a convertible, and poof! There was a convertible. And then, he wished he could be irresistible to all women… Poof! He turned into a box of chocolates.

Q: How do you know when a complete moron has been making chocolate chip cookies? A: You find M&M shells all over the kitchen floor. Q: Why do complete morons hate M&Ms? A: They’re too hard to peel. Q: What job function does a complete moron have in an M&M factory? A: Proofreading. Q: Why did the complete moron get fired from the M&M factory? A: He threw out the Ws. Q: How do you confuse a complete moron? A: Ask him to alphabetize a bag of M&Ms. Q: Why don’t they make white M&M’s? A: Because they’d enslave the black M&M’s, steal all the red M&Ms’ and, hunt the blue M&M’s to extinction, accuse the yellow M&M’s of obstructing trade, start a panic that the little green M&M’s were invading the Earth, and complain that the brown M&M’s were taking all their jobs. An old man and a young man worked in office next to each other. The young man noticed that the older man always had a jar of peanuts on his desk. The young man loved peanuts.One day while the older man was away from his desk, the young man couldn’t resist and went to the old man’s jar and ate over half the peanuts. When the old man returned, the young man felt guilty and confessed to taking the peanuts.The old man responded, “That’s ok. Since I lost my teeth all I can do is lick the chocolate off the M&Ms.”

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30 χρόνια Συνέπειας, Υπευθυνότητας και επιστημονικής Αξιοπιστίας! Σο Εργαστήριο μας, πάντοτε ανανεωμένο σε τεχνολογικό εξοπλισμό και επιστημονικές μεθόδους και με την εμπειρία των 30 χρόνων λειτουργίας του, έχει ως σταθερό και πάγιο στόχο, την παροχή αξιόπιστων υπηρεσιών σε ένα φιλικό και ανθρώπινο περιβάλλον. ΢το Εργαστήριο διενεργούνται παντός είδους Αιματολογικές, Βιοχημικές, Μικροβιολογικές, Παρασιτολογικές, Ανοσοβιολογικές και Ορμονικές εξετάσεις, καθώς επίσης και σειρά άλλων ειδικών εξετάσεων για την Σροφική Δυσανεξία, Αλλεργίες, Καρκινικούς Δείκτες, Ναρκωτικές ουσίες κλπ.

Επικοινωνήστε μαζί μας Διεύθυνση: Θεμιστοκλή Δέρβη 20, 2ος Όροφος, Γραφείο 203, 1066, Λευκωσία, Κύπρος Σηλ: (+357) 22 67 30 55 ,

Σώτος Σ. Μανναρίδης Διεσθσντής

(+357) 99 63 96 55 Υαξ: (+357) 22 67 57 50 Email: chemlab@cytanet.com.cy Σ.Θ.: 25738, 1311 Λευκωσία ΚΤΠΡΟ΢

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Learning time:

The craving for sweets vanishes in two ways: a) by placing some salt on the tip of your tongue and b) by diluting a teaspoon of baking soda in a glass of warm water and washing your mouth with that. Both the salt and the baking soda trigger the hypothalamus which activates the salivary glands to produce saliva which in turn makes the sweet craving disappear.

The Chocolate Time Line 1824: John Cadbury, an English Quaker, begins roasting and grinding chocolate beans to sell in his tea and coffee shop. In 1842 Cadbury's Chocolate Company in England creates the first chocolate bar. 1875: A Swiss chocolate maker, Daniel Peter, mixes Henri Nestle's con- densed milk with chocolate and the two men found a company to manufacture the first milk chocolate. 1894: Milton Hershey adds a line of chocolate to his caramel manufacturing business. Soon he invents the Hershey Bar by experimenting with milk chocolate. Hershey's Cocoa appears next. 1896: Leonard Hershfield invents the Tootsie Roll, named after his daughter. 1897: Brownies are first mentioned in print, listed for sale in the Sears, Roebuck and Co. catalogue. About 1900: A machine called the enrober is invented to replace the task of hand-dipping chocolate. 1930: Franklin Mars invents the Snickers Bar. 1939: Nestle introduces semisweet chocolate morsels. 1940: The Mars company invents M&M's for soldiers going to WWII

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"Las cosas claras y el chocolate espeso." (Ideas should be crystal clear and chocolate viscous) Spanish proverb

Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces Judith Viorst

"Love is like swallowing hot chocolate before it has cooled off. It takes you by surprise at first, but keeps you warm for a long time." Anonymous

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Cooking with the Super Chef!!! I extend a hearty and warm welcome to all of you, to the new creation of ,the "Cooking with the super chef" app for iphone, ipad and itouch. "Cooking with the super chef" was created for those Thermomix (TM) lovers and enthusiasts like me, who have truly unraveled its value in the kitchen and in our lives. The TM, a Vorwerk International registered trademark, is the mother of all kitchen appliances, because in truth, it really replaces the kitchen, calling 21 other appliances redundant. As a renowned nutrition consultant, being in the health arena since 1994, after completing my studies in the US, and with my "can't sit still personality", I can say that I've "been there, done that" with pretty much everything there is to do as a nutritionist ... from appearing on TV shows, to having a weekly Radio talk show, to hosting my own Nutritionoriented TV show, to being the author of various books, to teaching in the Culinary field both freelance and through Universities, to being a columnist in weekly newspapers and weekly and monthly magazines, to having my interactive website, to being the spokesperson for various products and gadgets, to creating new products in the market, to developing menu plans for restaurants and boarding schools, and to, of course, having my private practice and seeing thousands of patients / clients. I have bought my first Thermomix more than 17 years ago when my daughter was just 4 months old, because I wanted to be able to have everything homemade for her. As a nutritionist but also as a mother, I wanted the best for my child and my family. And I found the answer in the Thermomix. Of course, for those of you who actually remember the first TM that came out, it really had restrictions. Now, I am the owner of the TM 31 and those restrictions have vanished into thin air!!! And the best of it all, is that it allows me to be the career women I've always wanted to be, since I totally am in

love with what I do, but at the same time, I have the opportunity and the time to place healthy meals on my family's table, having a blast at it too! The TM has become an integral part of my kitchen operations and my life. The nutrition consulting and the love affair with the Thermomix have brought me to the creation of the "Cooking with the Super Chef". I've created this app wanting to give the opportunity to everyone with an iphone and a Thermomix to put the two together and create ... magic! Healthy magic!!! It really doesn't get any better than this!

bread in the oven is ready to consume, you may convert between Metric and American measurements, and you may also change the number of servings for each recipe, taking into consideration the Thermomix capacity, of course. You may also take notes for each recipe and add them to your "Favorites" section for easy future access.

In this app, you will find thousands of recipes, separated into: a) Categories (i.e. soups & stews, bread, rolls and muffins, salads, pasta, meat, poultry, fish and seafood, desserts, dressing and sauces etc), b) Occasion (i.e. party and entertaining, Christmas, b/day etc), c) Meal type (i.e. breakfast, lunch, dinner, snacks), d) Cuisine style (i.e. Greek, Oriental, Italian, Mexican etc.) e) Special diets (i.e. diary free, fat free, gluten free, vegan, high fiber etc.) f) Time availability to cook (i.e. less than 15 minute recipes, 15 - 30 minute recipes etc) g) According to ingredients that you may have in hand and want to use h) According to various allergies on ingredients i) According to medical considerations and of course giving the nutritional information for each recipe. In "Cooking with the Super Chef" you will also be able to create your shopping list, to make it easy for you when you go grocery shopping, you may substitute ingredients in a certain recipe for others more favorable to your taste buds, you may set timers to remind you that ... the

You may consider this app as a place to post your TM recipes as well. After all, "the more the merrier"!!! I will definitely keep updating it with more recipes, constantly. Let's all make this app the best source of information and recipes for us Thermomix lovers! Most of the recipes herein (which are contained within the application, with no internet connection needed) have been collected from public sources freely available on the internet and I have given credit to the creators wherever that was available. Some I have created myself in my "creative/inspirational" days. I have also been given permission to use the recipes found in the TM cookbook given along with the TM purchase in Cyprus and the wonderful Desserts recipes created by Eminentia Trading Ltd. Thank you! Thank you! After having the recipes in hand my work as a nutritionist begun as I have calculated the nutritional information for each recipe and have categorized all the recipes according to the ingredients, the medical considerations etc. The result ... "Cooking with the Super Chef". 14


MOCHA FUDGE CAKE Ingredients: 1¼ cup unbleached flour ¾ cup oat flour 1 cup + 2 tbsp sugar ¼ cup + 2 tbsp cocoa powder 1½ tsp baking soda ½ tsp salt 1 cup skim milk ¾ cup + 1 tsp coffee, cooled to room temperature 1 tbsp distilled white vinegar 1½ tsp vanilla extract ½ cup chopped walnuts GLAZE: 1 cup powdered sugar 2 tbsp cocoa powder 5 tsp coffee at room temperature 1½ tsp vanilla extract

Delicious!

Procedure: Place the flours, sugar, cocoa, baking soda, and salt in a large bowl and stir with s wire whisk to mix well. Place the milk, coffee, vinegar, and vanilla extract in a small bowl, and stir to mix well. Add the milk mixture to the flour mixture, and stir with a wire whisk until the batter is smooth. Stir in the walnuts. Pour the batter in a greased pan. Bake at 175oC/ 350oF for 30 minutes. To make the glaze, place all of the glaze ingredients in a small bowl, and stir until smooth. Spread the glaze in a thin layer over the hot cake.

Per serving: calories: 145, protein: 3 gm, carbohydrates: 29 gm, fat: 3 gm.

Makes: 18 servings

PEPPERMINT BROWNIES Ingredients: 1 cup sugar 1/3 cup olive oil 1 tsp vanilla ½ tsp peppermint extract 3 egg whites 2/3 cup all-purpose flour ½ cup cocoa ½ tsp baking powder ¼ tsp salt 2 tbsp crushed peppermint candy Chocolate glaze: 2/3 cup powdered sugar 2 tbsp cocoa 3 – 4 tsp hot water ¼ tsp vanilla

Per serving: calories: 125, protein: 1 gm, carbohydrates: 22 gm, fat: 4 gm.

Procedure:

Makes: 16 brownies

Preheat oven to 175oC/ 350oF. Grease a square pan with olive oil. Mix sugar, oil, vanilla, peppermint extract and egg whites in medium bowl. Stir in remaining ingredients except Chocolate glaze and candy. Spread in the pan. Bake 20 – 25 minutes; cool. Spread Chocolate Glaze evenly over brownies. Sprinkle with candy, Cut into about 2” squares

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