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Muesli
Muesli ( ) is a cold breakfast dish, the primary ingredient of which is rolled oats, which is set to soak overnight and eaten the next morning. Most often, additional ingredients such as grains, nuts, seeds, and fresh or dried fruits, are added, along with milk or cream, a squeeze of citrus juice and, often, honey to sweeten. Yoghurt or other mammal or plant milk products are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in Switzerland as a supper called ''Birchermüesli complet'' – muesli with ''Café complet'' (milk coffee, accompanied with bread, butter and jam ('' Butterbrot'')). In addition to being made raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maximilian Bircher-Benner
Maximilian Oskar Bircher-Benner, M.D. (22 August 1867 – 24 January 1939) was a Swiss physician and a pioneer nutritionist credited for popularizing muesli and raw food vegetarianism. Biography Maximilian Oskar Bircher-Benner was born on 22 August 1867 in Aarau, Switzerland, to Heinrich Bircher and Berta Krüsi. He attended the University of Zurich to study medicine, and later opened his own general clinic. During the first year the clinic was open, Bircher-Benner developed jaundice, and he claimed he recovered by eating raw apples. From this observation, he experimented with the health effects raw foods have on the body, and from this he promoted muesli; a dish based on raw oats, fruits and nuts. Bircher-Benner expanded on his nutritional research and opened a sanatorium called "Vital Force" in 1897. He believed raw fruits and vegetables held the most nutritional value, cooked and commercially processed foods held even less, and meat held the least nutritional value. Eventual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granola
Granola is a breakfast and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream. Muesli is similar to granola, except that it is traditionally neither sweetened nor baked. Granola is sometimes taken when hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). Manufacturers also add honey, corn syrup, or maple syrup to it and co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amaranth Muesli
''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely packed flowers grow in summer or autumn. Amaranth varies in flower, leaf, and stem color with a range of striking pigments from the spectrum of maroon to crimson and can grow longitudinally from tall with a cylindrical, succulent, fibrous stem that is hollow with grooves and bracteoles when mature. There are approximately 75 species in the genus, 10 of which are dioecious and native to North America with the remaining 65 monoecious species endemic to every continent (except Antarctica) from tropical lowlands to the Himalayas. Members of this genus share many characteristics and uses with members of the closely related genus '' Celosia''. Amaranth grain is collected from the genus. The leaves of some species are also eaten. Description A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rolled Oats
Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being ''rolled'' into flat flakes under heavy rollers and then stabilized by being lightly toasted. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats or Scottish oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Besides porridge, rolled oats are most often the main ingredient in granola and muesli. They can be further processed into a coarse powder, which, when cooked, becomes a thick liquid like broth. Finer oatmeal powder is often used as baby food. Process The oat, like other cereals, has a hard, inedible outer husk that must be r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterbrot
The German word ''Butterbrot'' (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The slice of bread could be served with cheese, sweet toppings or a slice of sausage and it is still called Butterbrot. The words in formal and colloquial German and the different dialects for ''butterbrot'' (different from ''belegtes Brot'' - with cheese, sausages etc.), simply ''Brot'' ("bread"), ''Butterstulle'', ''Stulle'', ''Schnitte'' (all three Low German/Berlinerisch dialect), ''Botteramm'' ( Colognian dialect, cf. Dutch boterham), ''Bütterken'' (Lower Rhine dialect) to ''Bemme'' (Upper Saxon German) or ''Knifte'' ( Ruhrdeutsch). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the ''Day of German Butterbrot'' by the Marketing Organization of German Agricultural Industries. Russian adopted the term ''buterbrod'' () from New High German (But ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filmjölk
(), also known as , is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species '' Lactococcus lactis'' and '' Leuconostoc mesenteroides''. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives its characteristic taste. has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature. Overview In the Nordic countries, is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Some people add sugar, jam, apple sauce, cinnamon, g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Substitute
A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk. For adults, milk substitutes take two forms: plant milks, which are liquids made from plants and may be home-made or commercially produced, and coffee creamers, synthetic products invented in the US in the 1900s specifically to replace dairy milk in coffee. For infants, breast milk can be substituted with infant formula based on cow's milk or plant based alternatives such as soybean. History Around the world, humans have traditionally consumed plant milks for hundreds, if not thousands, of years. In 2018, Tara McHugh in Food Technology Magazine wrote: "The word “milk” has been used since around 1200 AD to refer to plant juices." The article also said: "Of all the plant-based milks, coconut milk has the longest tradition of use. It originated in In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanitorium
A sanatorium (from Latin '' sānāre'' 'to heal, make healthy'), also sanitarium or sanitorium, are antiquated names for specialised hospitals, for the treatment of specific diseases, related ailments and convalescence. Sanatoriums are often located in a healthy climate, usually in the countryside. The idea of healing was an important reason for the historical wave of establishments of sanatoriums, especially at the end of the 19th- and early 20th centuries. One sought for instance the healing of consumptives, especially tuberculosis (before the discovery of antibiotics) or alcoholism, but also of more obscure addictions and longings, of hysteria, masturbation, fatigue and emotional exhaustion. Facility operators were often charitable associations such as the Order of St. John and the newly founded social welfare insurance companies. Sanatoriums should not be confused with the Russian sanatoriums from the time of the Soviet Union, which were a type of sanatorium resort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese originating from the north of France and southern Belgium. The name means "white cheese" in French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is similar to some kinds of quark. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angios ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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