Potbrood

Potbrood  is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals.  Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.

Frikkadel

Frikkadel is a traditional Afrikaner dish comprising usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices.

How to build my muscle

Over 200 Quick And Easy Muscle Building Recipes

It' s not a secret, we all know nutrition is directly responsible for the majority of results, whether your goal is to build muscle or lose body fat. Ironically, only very small number of people involved in body building and fitness are capable of following a specific nutrition.

Every serious fitness enthusiast knows that nutrition is the most important part of building an impressive, ripped, muscular physique.

Let's face it, even if you are on the best training program possible and take all the best supplements, your muscles won’t grow by themselves and the fat is not going to fall off magically. Food will make your muscles grow and burn that stubborn belly fat. Without nutritious food in the right quantities, even the most intense workout or cardio session is worthless. That’s as simple as that.

And, even though we all know this, preparing and eating meals is almost always the most overlooked and neglected area of our lives. We always go for the easy option by spending tons of money in pre-made meals, take-out food and meal replacement drinks.

However, some people still manage to be faithful to a bodybuilding or fitness specific meal plan, but they quickly face another problem:
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Secret of Coconut Oil

Coconut  is so abundant in its healing properties it's referred to as "the tree of life." And before World War II, people living in island countries, like the Philippines, consumed a diet that consisted mainly of rice, root crops, vegetables and an abundance of the ultra-healing superfood, the coconut.

The coconut is a "functional food" rich in vitamins, minerals and fiber - the essential nutritional building blocks for perfect health.

Coconut oil in particular has been shown to protect you from viruses, bacteria, infection, cancer, thyroid, brain and heart problems... plus beautifies your skin - and even burns fat!

Coconut oil - a saturated fat - is chock-full of health-promoting properties - and is in no way responsible for high cholesterol, obesity, heart disease and the bad effects you've been led to believe.

Finally, modern medicine and science are starting to realize this fundamental truth... and it's been a long time coming. But sadly not before heart disease, cancer, diabetes, obesity and a whole host of other catastrophic diseases have reached epidemic proportions!

            It's no secret breast feeding is about the best thing a mother can do to boost her child's immune system. What makes mother's milk so healthy is that it contains high amounts of lauric acid.
Outside of mother's milk there are only three dietary sources of lauric acid - and coconut oil is the most concentrated of the three!

In The Coconut Oil Secret: Nature's #1 Best Healing Superfood, you’ll find out about. Click here to find out more

The unique quality that helps coconut oil readily fight viruses, bacteria and even yeast!

The special reason The Health and Science Institute proves coconut oil can promote colon health!

A complete list of parasites, infections, and viruses that coconut oil has been shown to be effective against!

The recommended dosage of coconut oil to consume, based on weight, for health purposes!

Researchers have discovered that in cultures where unrefined coconut oil is a part of the everyday diet, there is less obesity and less lifestyle-related disease.


Unfortunately, very little coconut oil is consumed in the U.S. and metabolic syndromealong with its symptoms of obesity, diabetes and heart disease—is reaching epidemic proportions!

In The Coconut Oil Secret: Nature's #1 Best Healing Superfood, you’ll discover:
click here

The secret ingredient in coconut oil that burns fat quickly to fuel the body!

Why coconut oil makes you feel fuller longer and reduces food cravings!
The islanders who ate a diet of 50% fat but were slim and trim—and healthy!

The so-called “heart friendly oils” you should avoid that increase your risk of heart disease and type 2 diabetes.

How consuming one ounce of coconut oil a day helped a group of women decrease BMI (body mass index) and waist circumference!

Coconut Oil Boosts Your Thyroid!

 In Americans over 13 million suffer from low thyroid function with little understanding of the cause. It’s really no wonder because most processed foods contain iodine blockers—and iodine is essential for optimum thyroid function! If you’re cooking with vegetable oil—it’s time to stop for your thyroid’s sake!

Plus, without a healthy thyroid, weight loss is nearly impossible—especially for women.

Find out if your thyroid is malfunctioning and how coconut oil can get it up to speed in The Coconut Oil Secret: Nature's #1 Best Healing Superfood. Discover: 

Coconut Oil Protects and Beautifies Your Skin!

People living in the tropics have beautiful, wrinkle-free skin because coconut oil is not only part of their diet—but also their beauty regimen!

Coconut oil is a naturally moisturizing cleanser—and an effective sunscreen, blocking out 20 percent of harmful rays… thanks to the medium-chain fatty acids that protect and heal the skin at the same time.

People living in the tropics have beautiful, wrinkle-free skin because coconut oil is not only part of their diet—but also their beauty regimen!

Coconut Oil Can Save Your Brain! click here

Alzheimer’s is on the rise—but you can do something now to protect your brain from the devastating effects of this savage disease!

How? By helping your body produce ketones—an alternative energy source for your brain! When MCTs—medium chain triglicerides—are metabolized by the body, ketones are created.

Coconut Oil Fights Cancer!

Cancer cells feed and grow in our body until the illness can eventually take over and ruin our health. And that’s only if it doesn’t kill us.

Don’t be terrified by cancer anymore! Because researchers have discovered it’s possible to actually “starve” cancer cells—and this pro-active defense leaves the body more able to fight the disease than being assaulted with chemotherapy!

Coconut Oil is the Ultimate Detox!

Detoxing is quite popular these days—but beware! Many detox methods found on the internet are not grounded in science but are instead “fad” diets meant to make someone else a lot of money!

Coconut oil has amazing detox abilities and bolsters your energy during a detox program!

Coconut Oil is Amazing for Heart Health!

Heart disease is a scary disease often treated with even scarier drugs—like statins! Statins (cholesterol lowering drugs) deplete the body of vital heart-nourishing nutrients and can do more harm than good!

Coconut oil is full of heart-healing benefits and can help prevent the need for such drugs—and even help keep you from getting sick in the first place!

Coconut Oil Makes Yeast Yield to Its Health-Promoting Powers!

Everyone has a small amount of yeast living in their mouth and intestines. It serves an important role when it comes to digestion and nutrient absorption, but when it overpopulates—watch out!

It actually breaks down the walls of the intestines and seeps into the bloodstream, where it releases toxins. This leakage can cause a number of health conditions!

In fact, more people have illnesses related to yeast, or Candida, than realize… maybe you’re one of them. click here to get more information 

Loss weight or Burn your FAT

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                                      Whole Wheat

The 3 reasons you should NEVER eat wheat -- Yes, even "whole 
wheat"

1- Wheat causes blood sugar disruption, Glycation of your cells, increases AGING, weight gain & boosts Diabetes risk.
2- Gluten and other gut-damaging compounds.
3- Antinutrients and mineral blockers in wheat.

                               Vegetable Oil
The 3 reasons you should NEVER use Vegetable Oils

Although vegetable oil has a healthy sounding name, it's NOT made from vegetables...As you might already know, vegetable oil actually comes from any combination of corn oil, soybean oil, canola oil, safflower oil, and/or cottonseed oil, ALL of which are absolutely terrible for your health. 


In fact, they are downright deadly, and I'm not exaggerating.  Here's why...
1- Vegetable oils usually contain deadly trans fats, even if non-hydrogenated.
2- Vegetable oils contain oxidized "mutated fats" that are worse than trans fat & CAUSE heart attacks.
3- Vegetable oils cause massive imbalances with your Omega-6 to Omega-3 fats ratio.

The TRUTH about sugar... You can't just "burn off" sugar...

                                            Sugar
You've heard a million times from health experts, bloggers, and on the news that sugar is terrible for you, but most people don't truly understand WHY it's so bad...
Here are just a few of the reasons that sugar is killing you...
1- Just like we talked about above with wheat, sugar also causes extreme fluctuations in your blood sugar, and excess blood sugar causes Glycation inside your body, which accelerates the rate of aging of your organs, skin, arteries, and joints.
2- Sugar also raises your triglycerides to dangerous levels, which can lead you to heart disease.
3- If that weren't bad enough, eating sugar too frequently also causes type 2 diabetes in the long run because you wear out your pancreas and insulin sensitivity.
4- And if you need even MORE reasons why sugar will kill you, sugar also slows down your white blood cells, making infection more likely, and even allowing CANCER cells a better chance to form in your body.


Click here to find out more 

Syzygium

Syzygium is a genus of flowering plants that belongs to the myrtle family, Myrtaceae. The genus comprises about 1200 species, and has a native range that extends from Africa and Madagascar through southern Asia east through the Pacific. Its highest levels of diversity occur from Malaysia to northeastern Australia, where many species are very poorly known and many more have not been described taxonomically. Fifty-two species are found in Australia and are generally known as lillipillies, brush cherries or satinash.

Most species are evergreen trees and shrubs. Several species are grown as ornamental plants for their attractive glossy foliage, and a few produce edible fruit that are eaten fresh or used in jams and jellies. The most economically important species, however, is the clove Syzygium aromaticum, of which the unopened flower buds are an important spice. Some of the edible species of Syzygium are planted throughout the tropics worldwide, and several have become invasive species in some island ecosystems. Several species of Syzygium bear fruit that are edible for humans, many of which are named "roseapple".

At times Syzygium was confused taxonomically with the genus Eugenia (ca. 1000 species), but the latter genus has its highest specific diversity in the neotropics. Many species formerly classed as Eugenia are now included in the genus Syzygium, although the former name may persist in horticulture.

Tamarind

Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.

The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.

Origin[edit]
Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes also reported to be indigenous there. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era. It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout Oceania, Southeast Asia, Taiwan and China.

In the 16th century, it was heavily introduced to Mexico, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine.

Today, India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, South East Asia and America, particularly in Mexico.

USAGE

Culinary uses[edit]
The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.

The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.

Today, India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, South East Asia and America, particularly in Mexico.

 traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available.

Traditional medicinal uses
Throughout Southeast Asia, fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers. A 2002 diet control study where subjects were fed tamarind paste, concluded that: "tamarind intake is likely to help in delaying progression of skeletal fluorosis by enhancing urinary excretion of fluoride". Based on a 2012 human study, supplementation of tender tamarind leaves improved disturbances to carbohydrate, lipid and antioxidant metabolism caused by chronic fluoride intake. However, additional research is needed to confirm these results.

Carpentry uses
Tamarind wood is a bold red color. Due to its density and durability, tamarind heartwood can be used in making furniture and wood flooring.

Metal polish
In homes and temples, especially in Buddhist Asian countries, the fruit pulp is used to polish brass shrine statues and lamps, and copper, brass, and bronze utensils. The copper alone or in brass reacts with moist carbon dioxide to gain a green coat of copper carbonate. Tamarind contains tartaric acid, a weak acid that can remove the coat of copper carbonate. Hence, tarnished copper utensils are cleaned with tamarind or lime, another acidic fruit.

Horticultural uses
Tamarind on a place of the foundation of city Santa Clara, Cuba
Throughout Asia and the tropical world, tamarind trees are used as ornamental, garden and cash crop plantings. Commonly used as a bonsai species in many Asian countries, it is also grown as an indoor bonsai in temperate parts of the world.