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Morocco In Motion - Moroccan tea ceremony

NOW Morocco, multimedia and interactive travel magazine for digital tablets dedicated to Morocco https://itunes.apple.com/app/now-morocco/id796919221 Morocco In Motion - La cérémonie du thé marocain / Moroccan tea ceremony, une co-production Editions Amabilis Maroc Sarl et © Amabilis Inc. (Canada) Musique: Mojo Handful
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What a beautiful video! My friends just returned from a trip to Morocco. They travel all over the world, but said Morocco was one of their favorites. It's on my list of places to see as well.
This looks gorgeous. I've only experienced a Moroccan tea ceremony once in my life, and I'd love to actually see it performed in Morocco!
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Choosing the Right Tea to Match Your Mood
We as humans tend to experience multiple moods that come and go without any notice and quite frankly, it can get really frustrating. A kind gesture from a stranger can make your entire day. But, all of a sudden, an inconsiderate jerk pushes past you in order to get the last available seat on the subway and then an immediate transformation occurs. That one quick, yet affective gesture has officially dampened your high spirits and whiplashed you into another mood you really didn’t want to be in. Instead of being heavily medicated and secluding yourself in your room during a Netflix binge, grab a cup of tea and let its natural ingredients do the healing. Common cold: Elderflower Avoiding the common cold is inevitable sometimes. You feel yourself being cautious when you’re in public spaces, yet you still manage to pick it up after you used about half a gallon of hand sanitizer. Elderflower tea relieves the symptoms of a common cold. It has a gentle and pleasant tea, so it’s welcoming to people of all ages, especially young kids. It contains antiviral and immune boosting effects, so it can tackle flu symptoms and other common cold problems. Stressed: Lemon Balm Maybe you have to meet a strict deadline for work. Maybe you’re feeling overwhelmed because finals are approaching and you’re trying to cram in last minute study sessions. You have found that physically you’re exhausted, but the gears running in your mind won’t seem to shut off. Lemon balm aids relaxation and calmness. The oils in lemon balm contain chemicals that relax muscles, particularly in the stomach and bladder, and calms future anxieties you may be experiencing. Slow metabolism: Green Tea Whether you’re looking to shed a couple extra pounds, or simply speed up your metabolism, green tea has proven to be very beneficial in EGCG (epigallocatechin gallate), an ingredient known to speed up metabolism. Try to make it a habit of consuming 4-6 cups a day in order to notice a significant change in energy level. Sleepless nights: Chamomile Chamomile tea is strictly herbal based, so it doesn’t contain any caffeine, which is the main ingredient for keeping someone up in the first place. The tea itself has a unique, sweet, and floral aroma and will have a drowsiness effect on you. Your local grocery store should have brands like Celestial Seasonings and Traditional Medicinals, which are two of my favorite brands; however, if you’re feeling adventurous, you can even go as far as drying out the flowers and brewing them yourself. Bloated: Peppermint Peppermint has been known to help fatigue and stomach problems. It calms your internal systems and is extremely useful if you over-indulge in a late night meal or food loaded with sugars and fibers that the body finds hard to absorb. Next time you’re feeling uncomfortable because you maybe had one too many slices of cake, try and drink some peppermint tea to settle your stomach and reduce bloating. Nauseous: Ginger Tea Soon to be mothers have claimed that Ginger has helped them during pregnancy sickness. If you make this tea from grated root ginger, it will provide even more benefits. First, you want to steep two teaspoons in boiled water. Then, let it sit until it’s cool. Finally, sip on it casually, and you should find your nausea disappearing. Try not to consume more than three teaspoons a day.
How To Make Nabeyaki Udon (鍋焼きうどん), Udon Noodle Soup with Shrimp Tempura
Nabeyaki udon is one of the first Japanese dishes I really learned how to make. One of my favorite things about Japanese recipes - especially when compared to other East Asian cuisines - is how a lot of it is not only extremely simple to make, but how savory and flavorful the final result ends up being. Case in point, nabeyaki udon blends ingredients like shrimp, mushroom, and dashi broth to create a flavor so clean and full of 'umami' that it might just replace your sick day bowl of chicken noodle. In this card, I'm going to teach you not only how to make this udon soup but how to make shrimp tempura from scratch for the recipe's integral ingredient. However, I will be honest in saying that a lot of the time, I end up cheating and buying premade shrimp tempura made elsewhere. (Check Trader Joe's. Cough cough.) -------------------------------------------------------------- Nabeyaki Udon (Shrimp Tempura Udon Soup) To Make Tempura Shrimp: 2 large tiger shrimp, shelled and deveined with the tails still attached (If your shrimp are frozen, let them thaw in cold water for about 20 minutes.) Salt Potato starch Frying oil (I use soybean.) 1 3/4 cups of water 2 tablespoons tempura flour 1. In a small bowl, cover the shrimp with a little salt and enough potato starch to coat evenly. Add a little bit of water to the bowl, gently tossing the shrimp to coat them in it. 2. Rinse the shrimp in cold water, and then then dry them well with a paper towel. Make diagonal cuts into the length of the shrimp, then gently straighten the shrimp out with your fingers. 3. In a separate bowl, put cold water in a bowl and mix in the tempura flour until fully combined. 4. Sprinkle the shrimp with a bit of salt and apply a very thin coating of more tempura flour to each. Dip one shrimp into the batter and gently place the shrimp into a frying pan of oil, heated to around 350F. 5. As the shrimp fries, use a pair of cooking chopsticks to reattach stray bits of tempura back to the shrimp. Add the second shrimp, fully frying both. 6. Once the tempura becomes crisp, carefully shake off the excess oil and transfer the shrimp onto a plate or cooling rack. To Prepare Toppings: 6 fresh shiitake mushrooms, stemmed (You can use dried shiitake mushrooms as well, but you must submerge them for at least 30 - 60 minutes in a small bowl of water to prepare them for the recipe.) 1 1/4 cup water 1 1/2 tablespoon sugar 1 tablespoon soy sauce Green onion, chopped diagonally Flat parsley, chopped Kamaboko (steamed fish cake), sliced diagonally 1 egg 1. Preparing Mushrooms: On medium-high heat, place the mushrooms into a small saucepan with the 1 1/4 cups of water. As the water boils, use a spoon to skim the foam. Once boiling, cover the water with a square piece of paper towel, place the lid on, and reduce the heat to low to prevent bubbling over. Cook for 20 minutes before stirring in sugar, gently lifting and reapplying the paper towel to do so. Cook for an additional 7 minutes. Add in soy sauce, and keep the mushrooms on low heat until the water in the saucepan has almost evaporated completely. Then turn off the burner and allow the mushrooms to sit in the saucepan until cool, absorbing the remaining liquid. To Make The Broth: 1 bag of fresh (or frozen) udon noodles 1 1/2 cups water 2/3 teaspoon dashi soup base 1 1/2 tablespoons soy sauce 1 1/2 tablespoons mirin 1. Drop the udon noodles into a medium-sized saucepan of boiling water. After 25-30 seconds, separate the noodles with cooking chopsticks and drain them with a colander. Let them immediately soak in a shallow bowl of ice water, then set them aside in a dry bowl while creating the broth. 2. Add the 1 1/2 cups of water to a small saucepan or ceramic cooking pot, setting the burner to medium-high. Lightly stir in dashi base, soy sauce, and mirin. 3. Drop in the udon noodles. If you are not using a ceramic cooking pot, let the udon noodles cook in the bowl for about a minute before transferring it into a large soup bowl. 4. Add the ingredients to the bowl, keeping in mind that the pride of a bowl of Japanese udon noodles is having a beautiful presentation! Add the slices of kamaboko, the shiitake mushrooms, and chopped green onion. While still freshly hot, crack an egg into the bowl of soup and sprinkle on the flat parsley. Finally, lay the shrimp tempura across the soup. Enjoy!
How to Make Katsu Curry (カツカレー), Japan's Cutlet & Curry Dish (Vegan Option)
Every so often, this is one of those plates I get a serious craving for. I always think that katsu cutlets tend to be a little too dry and that simple curry rice plates are a little bit boring, so when I'm able to order them together, I get really excited. They really balance each other out! Traditionally, katsu curry is made with chicken, beef, or pork, but you can customize this however you would want. For example, I have seen people sub the meat out for thick breaded cuts of eggplant or Portobello mushroom for an equally satisfying vegetarian dish. Katsu Curry (Makes 4 servings) INGREDIENTS: To Make the Katsu (Meat Version) - 4 pork loin chops, chicken breast, or thin steaks (about 1" thick, no bones) Salt & pepper, to taste 1/2 cup flour 1 - 2 eggs 1 cup panko or bread crumbs Oil for deep frying To Make the Katsu (Vegan/Vegetarian Version) - 4 1" thick slices of eggplant, 4 portobello caps, or 4 store-bought seitan-based cutlets (I would recommend trying Gardein's Chick'n Scallopini - thawed - for this dish.) Salt & pepper, to taste 1/2 cup flour 1 - 2 egg replacements (Ener-G Egg Replacer woould be good for this recipe.) 1 cup panko or bread crumbs Oil for frying To Make the Curry - 2 yellow onions 2 carrots 3 potatoes 1 tablespoons oil 3 1/2 cups water 1 box curry sauce mix (approximately 4 ounces) 4 cups of cooked white rice DIRECTIONS: 1) To make the katsu, make small cuts all over your cutlet of choice with tip of knife. Sprinkle salt and pepper on both sides. Coat it with flour, dip in eggs (or egg replacement), then cover with bread crumbs. 2) Heat deep frying oil to 350 F, and deep fry crumb-covered cutlet. (You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.) 3) Fry until color turns golden brown and cutlet floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. 4) To make the curry, cut vegetables into bite size pieces. Heat oil and fry onions for 8 minutes. Add carrots and potatoes. Add water to the pot. After it boils, remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve. Let it simmer for 10 - 15 minutes (cook longer if you'd like it thicker). If you'd like to add the optional curry powder, stir it in just before serving. 5) Put about a cup of rice on each plate, then place a katsu over the rice. Finally, generously pour curry over it. Serve while still warm.
Green Tea Smoothies – Delicious, Healthy, and Help You Lose Weight
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How To Make Oyakodon (親子丼), Donburi with Chicken and Egg
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Make A Fist. Then Read This Card.
So I just learned about something cool today called Kobushi Shindan. Have any of you heard about it? Kobushi Shindan (literally, 'fist analysis' in Japanese) is an ancient samurai personality test. All you need to do to take it is make a fist! So make a fist, any fist, and find out what your personal fist form says about you! Fist #1: Your thumb rests on your index finger. People with this fist shape tend to be natural leaders. You like helping others and, likewise, appreciate being leaned on for support. However, despite a strong exterior, you have the tendency to be a bit insecure. In relationships, you are extremely devoted and expect that same kind of loyalty in return. You put others before yourself, and since you're not necessarily good at words, you put that love into compassionate action. Fist #2: Your thumb rests in the middle of your fist. You're a free-spirit with a wide range of talents and plenty of friends. However, you tend to be afraid to try new things because you fear failure. And despite the fact you have a wide group of friends, the amount of friends you consider close is considerably smaller. In love, that fear of failure makes it hard for you to begin romantic relationships, but because of your kind and sociable nature, you're a pretty attractable potential mate! Fist #3: You tuck your thumb underneath fingers. You're much more introverted than the other two personality types. You're a sensitive and private person, and while you don't have a huge social network, the few friends you do have are extremely close and loyal to you. You hate conflict and tend to internalize your feelings, but your compromising nature makes you very attentive in your romantic relationships, which tends to make them pretty long-term. So which fist did you guys get? Do you think Kobushi Shindan has got you all figured out, or are there some things you disagree with?
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