I N S I D E

T H I S I S S U E :

What Librarians Eat! A U G U S T 2 0 1 5 V O L : 3 I S S U E : 8

Welcome to the August edition of What Librarians Eat!.

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.

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

Honey Yogurt Cheesecake

8

Smoked Salmon Taramasalata

8

Chicken and Avocado Salad with Blueberry Balsamic Dressing

9

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

P A G E 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

P A G E 3

Grilled Eggplant

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

1/4 teaspoon ground cinnamon

1 garlic clove, minced

2 cups unsalted vegetable stock

1/2 teaspoon grated lemon rind

4 (1/2-pound) Japanese eggplants

Cooking spray

1/4 teaspoon freshly ground black pepper

2 tablespoons pomegranate molasses or

balsamic glaze

1 ounce crumbled feta cheese (about 1/4

cup)

2 tablespoons chopped fresh mint

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.

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.

Lightly coat eggplant with cooking spray; sprinkle with remaining

1/4 teaspoon salt and black pepper.

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

minutes on each side or until tender.

Remove from grill.

Arrange eggplant on a platter; top with freekeh mixture.

Drizzle evenly with pomegranate molasses and remaining 1

tablespoon olive oil.

Sprinkle evenly with feta and mint.

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

Ingredients:

2 1/2 cups ice cubes

1 1/2 cups sparkling water

1/2 cup gin (such as Bluecoat

American Dry Gin)

6 tablespoons sugar

1/4 cup fresh lime juice

8 ounces fresh raspberries, frozen

Lime wedges (optional)

Combine first 6 ingredients in a

blender. Blend until smooth. Serve

slushies with lime wedges, if desired.

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

recipe/raspberry-lime-rickey-slushies

Raspberry-Lime Rickey Slushies

P A G E 4

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)

SALAD:

2 medium cucumbers, peeled, halved

lengthwise, seeded, and thinly sliced

1 tablespoon kosher salt

1/4 cup rice vinegar

2 tablespoons chopped fresh dill

2 teaspoons sugar

1/2 teaspoon crushed coriander seeds

1/4 teaspoon freshly ground black

pepper

To prepare salmon, combine first 5 ingredients in a small

bowl.

Sprinkle one-third of dill mixture in bottom of a 13 x 9-

inch 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.

Remove skillet; set aside.

Uncover salmon; carefully turn salmon stack over.

Cover loosely with plastic wrap.

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

Repeat procedure one more time.

To prepare salad, place cucumbers in a colander; sprinkle

with 1 tablespoon salt.

Toss well. Drain in sink 1 hour.

Place cucumbers on several layers of paper towels; cover

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.

Dill and Beet-Cured Salmon with Cucumber Salad

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

P A G E 5

"New" New Mexican Green Chile Cheeseburgers

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.

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

-thick patty.

Heat a large cast-iron skillet over medium heat.

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

Add patties; cook 12 minutes, turning once.

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

melt cheese.

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.

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 whole-

wheat panko (Japanese

breadcrumbs)

1 tablespoon chopped fresh

oregano

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ancho chile powder

1 large egg

2 ounces aged white cheddar

cheese, thinly sliced

6 romaine lettuce leaves

6 whole-wheat hamburger buns,

toasted

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

P A G E 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)

1/2 teaspoon salt

1 cup chopped peeled cucumber

3/4 cup sliced grape or cherry tomatoes

3/4 cup chopped green bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped green onions

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

drained

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

whisk.

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

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

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

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

minutes.

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

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

P A G E 7 Food From Around The World: Greece

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

handful pitted black

kalamata olives

1 red onion, finely

sliced

100g feta cheese,

crumbled

small bunch mint

leaves, chopped

juice and zest ½

lemon

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

thoroughly.

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

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

175g pack or jar artichoke

hearts in oil

2 x 200g packs feta cheese

85g Kalamata olives

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

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

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

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

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

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

P A G E 8

Honey Yogurt Cheesecake

Food From Around The World: Greece

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

100g smoked salmon

200g low-fat soft cheese

100g crème fraîche

juice 1 lemon

drizzle of olive oil, to serve

black kalamata olive and

toasted pitta bread, to serve

Smoked salmon taramasalata Tip the salmon, soft cheese, crème

fraîche and lemon juice into a food

processor. Blitz everything until smooth,

then stir in a very large pinch cracked

pepper. Spoon the mix into a large bowl,

drizzle with olive oil and serve with

toasted pitta bread and olives.

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

P A G E 9

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

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

Ingredients

2 courgettes

100g bag rocket leaves

200g pack feta cheese (or

vegetarian alternative),

crumbled

bunch mint, leaves picked

Peel the courgettes into

long ribbons with a potato

peeler.

Arrange with the rocket

on a large platter.

Scatter over the feta and

mint leaves, and drizzle on

your favourite dressing.

Courgette, feta & mint salad

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

P A G E 1 0

Shredded duck, watercress &

orange salad

Ingredients:

2 duck legs

1 tsp five-spice powder

5 tbsp rice vinegar

5 tbsp soy sauce

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

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.

Let the duck cool until you can shred the meat

from the bones.

Skim fat from the liquid.

Meanwhile, gently toss together the oranges,

watercress, radishes, chicory and spring onions.

Pour over reserved cooking liquid, then add the

duck and arrange on a platter.

S o u r c e : h t t p : / / w w w . b b c g o o d f o o d . c o m /

recipes/2138645/shredded-duck-watercress-and-

orange-salad

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

and vanilla together until creamy, then spoon

into a medium microwave-proof baking dish.

Microwave on High for 3 mins, turning

halfway through cooking, until risen and set

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

Meanwhile, heat the lemon curd for 30 secs

in the microwave and stir until smooth.

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

Ingredients

100g caster sugar

100g softened butter

100g self-raising flour

2 eggs

zest 1 lemon

1 tsp vanilla essence

4 tbsp lemon curd

crème fraîche or ice

cream, to serve

Fastest-ever lemon pudding

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

Melanzane parmigiana

P A G E 1 1

P A G E 1 2

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 skin-

care 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

P A G E 1 3

Men’s Section

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

FINALLY!! A cure for snoring!

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/