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As one of the world’s oldest holidays, Halloween is steeped in traditions, from bobbing apples to baking Halloween cupcake recipes. Although many celebrants may not realize it, traditions like carving a jack-o-lantern and trick-or-treating have historical roots.

Trick-or-Treating

Trick-or-treating is a custom practiced primarily by children who visit houses to ask for candy. Trick-or-treating dates back to the Middle Ages, when the impoverished practiced souling, a tradition that took place Nov. 1. During souling, participants would go door to door and ask for food in exchange for prayers for the dead to be said on All Souls Day. Dressing in costumes was a tradition that is thought to have originated in Scotland, where young men dressed with blackened or veiled masks to imitate the dead.

Jack-o-Lanterns

People in the United States have carved scary or silly faces into pumpkins for decades, but the tradition actually dates back to a popular Irish myth. In the myth, a man named Stingy Jack had drinks with the devil. Jack refused to pay the bill. Instead, he asked the devil to turn himself into a coin to pay for the drinks. The devil consented. However, rather than paying the bill with the coin, Jack kept it and agreed to free the devil only on the condition that the devil not bother Jack for one year. Jack eventually passed away, and his unapologetic character was refused from both Heaven and Hell. Jack was sent away into a dark night with a lump of coal, which he placed in a turnip to light his way. Irish children imitated Jack by carrying carved potatoes or turnips. The tradition was picked up in the United States, where the more prevalent pumpkin was substituted for the turnip.

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You know that to eat a balanced, nutritional diet you need to eat a variety of foods from the food pyramid. But following the pyramid day-in and day-out can be cumbersome sometimes. To help make it a little easier, the USDA has developed MyPlate, a colorful plate divided into different size portions of each of the food groups that are on the pyramid. MyPlate makes it easier to plan your meals each day with the food pyramid guidelines.

When you look at MyPlate, you’ll notice that the largest portion of your meals should be vegetables. This can include a salad, cooked vegetables, or raw vegetables. The next largest portion is grains, which includes breads, cereals, rice, and pasta. You can mix this portion up with fresh bread or rolls, some rice, or pasta. Choose whole grains when selecting these foods. Protein is the next portion you’ll want to fill. This can include your main course of fish, lean meat, or poultry; and side dishes of beans, peas, nuts, and seeds. You’ll want to include a portion of fruit with each meal, such as a fruit cup or cut up fresh fruit, or drinking fruit juice. The final portion to include is dairy. Dairy can easily be included by drinking milk instead of soda, adding cheese, and eating yogurt or pudding made with milk for dessert.

Eating a balanced diet based on the food pyramid doesn’t have to be a chore. By following MyPlate, it can be even easier now.

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There is something special about food that someone else cooks for you. It tastes better, lasts longer and probably has fewer calories. If you weren’t born into the family of an oil mogul or a software monopoly, your best bet for food prepared by others is at your local restaurant.

As the restaurateur, you have many responsibilities to juggle but one of the most important is how you translate the succulent dishes prepared by your chef into mere words for your menu.

How can present the meals on your menu in such a way that customers not only want to but have to eat at your restaurant?

The simplest way is to take a photo of the dish and put it on the menu. Unless you’re running a diner or specialize in serving customers whose main communication style is to point, it’s probably not the best choice.

When you’re looking to order menus, pick a place who specializes in menu printing and delivers quality work. Even if you add photos along with your prose, you want it to look good.

Descriptions of the meal should match the style of your restaurant. If you’re a Texas Steak House, add lots of “Howdy” and “Whoop-ee-ti-yi-o little doggies”. If you specialize in healthy choices on the menu, add descriptions of the organic way the fruits and vegetables were grown. The rule of thumb is keep it short and simple. List the main ingredients (meat, seafood, pasta) and warn people if it’s going to be spicy.

Don’t forget your wine list and appetizers. That’s where you make some good profit.

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Bacteria are notorious decomposers. They gobble everything in their way. Otherwise we would have known if there was something like Dinosaurs or Saber Toothed Lions. Bacteria are everywhere. They are small assassins. Some are good, some are bad, and some are deadly.

It is still a miracle of the universe that how such a small organism can be so deadly. Bacteria have been the single most worrying factor for man. Man keeps getting infections. Infections are nothing but invasions from bacteria. If bacteria were not around, there would not be any infections.

Bacteria feed on molecules of dead organism. Bacteria, if on one hand cause infections, on the other hand are important for the ecosystem. That’s why God had a purpose while creating them. Decomposition of organic matter is so vital for the Earth’s ecosystem. Decomposition also helps plants and animals get their essential nutrients from the ecosystem.

Bacteria like E.coli are found in the intestines of animals. They aid in the digestion of food. Not just that, E.Coli produces vitamins as a by-product. They are also found in the stomachs of plants that eat grass. They help break-down the grass into nutrients.

Bacteria assist plants in water-absorption. Nitrogen from air cannot be taken directly by plants. It needs an intermediary to assist it. Bacteria help breakdown nitrogen to protein. The protein is absorbed by plants.

Bacteria also form symbiotic relationships with plants. While plants provide bacteria food, bacteria in-turn helps it by converting nitrogen to protein. This way both of them are dependent on each other.

So these are some of the good aspects of bacteria.

Before you pick your favorite meal from the menu, think first, about how you are eating. Dining out is not about what you eat, but how you eat it. For example, if you love fried chicken sandwich, notice how big the sandwich will be, the side(s), the sandwich condiments and the way it is prepared. Do not be afraid to ask for a smaller portion or change the French fries to a small salad.

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Americans portions have unfortunately gotten bigger over time. You actually do not need the table-sized meal to become full. Instead of choosing an entrée, select a starter or appetizer. Splitting the dish with a friend will not only save on your waistline, but also your wallet. You do not have to eat the entire portion of meat you have been given. Instead, when giving your order also ask for a to-go box, this will allow you to cut the correct portions of the sandwich.

Determining portion size can be hard to do. An easy way to do it is to remember visual cue. For your serving of any meat, the portion should be the size of a deck of cards. Ask for your salad dressing on the side of your salad. A teaspoon of dressing is the same  size as a matchbook. Everyone loves bread, but you should keep your slice to the size of a DVD case.

Greek Yogurt

Though enjoyed for years as the base for tzatziki dip (best known as the topping for gyros), Greek yogurt has recently gained traction among health food consumers as a healthy alternative to sour cream. Try it on your baked potatoes or as a topping for your next taco night. You can also try it as the base ingredient for many dips or cream-based dishes.

Whole Grain Pasta

Prepare yourself: whole grain pasta tastes vastly different from standard boxed pasta. However, whole grain pasta is much healthier than regular pasta. Whole grain pasta has more fiber and more complex carbohydrates, meaning that you’re consuming a higher-quality energy source than regular pasta. Don’t go throwing whole grain pasta into your normal pasta dishes; instead, seek out recipes that are specifically tailored to whole grain pasta and its signature texture and flavor. Check Canada 411 to see if any whole grain pasta retailers are near you.

Explore the World of Health Food

Even if you’ve tried certain healthy ingredients before, you may be surprised at what a difference a preparation method can make. If you’ve tried something raw, try it steamed; if you’ve tried something baked, try it grilled; if you’ve tried something plain, try it with a dip or complimenting dish. Experiment! You’ll be amazed at how quickly you’ll become a health food nut.

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Many people aren’t sure what to think when people start talking about certified organic produce. There is a popular misconception that organic produce is associated with being a vegetarian. This is not the case. Organic produce stretches across the entire food spectrum.

So just what is certified organic? Certified organic means that the processes and quality involved in growing or processing the food has net a specific set of requirements in order to be deemed as certified organic. For a product or service to be labeled certified organic in the United States, it must be certified by an inspection agency which has been accredited by the United States Department of Agriculture (USDA).

To certify a farm as organic involves a robust and involved series of activities. This is to ensure the organic authenticity and to ensure that the produce is of the highest quality. It may take quite some time, even years for a new farm to become fully certified organic. The process and time-frame is well worth it, with the farmer, inspection agency and consumers being 100% confident that the produce is truly organic.

To become certified organic, a farm must avoid synthetic chemical inputs, have been free of synthetic chemicals for a number of years (usually three or more), keep detailed production records and sales records, maintain strict adherence to keeping organic produce separate from non-organic produce and products, and be willing to undergo periodic site checks.

The health benefits of eating organic produce are plentiful, from behavioural benefits to weight benefits.  Been feeling sluggish lately? Then try switching to organic and see if you notice a difference.

You will, of course, need a solid education to pursue your goal of becoming a nutritionist. At least a Bachelor’s degree is required, with postgraduate options available if you want to further your prospects.

If you are switching careers, or simply have time commitments that make attending a traditional school difficult, you can earn a degree online in the field. This is a perfect option for individuals with families, current careers, or other obligations.

Further qualifications will be needed to become a nutritionist. For instance, depending on your location, you may need to be licensed or registered; these vary widely. There are also associations and other bodies that can provide opportunities in the field, although this is not required.

After you have obtained the necessary education and fulfilled the requirements, you will be able to begin working as a nutritionist. Before this point, however, you may be able to find valuable experience. Don’t overlook opportunities to help you get experience in the industry, even if it is unpaid. This can really help you in terms of your resume and in building contacts.

Choosing to be a nutritionist is a great career option because nutritionists are always in demand. Consider some of your options in terms of education and opportunities that can help you. You should be able to pursue your aspirations as a nutritionist in a way that is suitable for you.

1. Apricots were first produced in China.
2. You get hybrid varieties of apricots mixed with plum – Pluots (greater content of plum), plumcots (both fruits in equal percentage) and apriums (more of apricot than plum).
3. Apricots vary in color from orange to light yellow.
4. They are great for diets as they don’t have any saturated fats or cholesterol and free from sodium too.
5. Apricots are high in vitamin A, vitamin C, potassium and fiber content.
6. Slices of apricot seared with a little butter and cinnamon powder makes a tasty and healthy snack.
7. You can create your own nutria-bar with dried apricots mashed with other dried fruits and nuts.
8. For hot summer days, make icy treats for kids by blending fresh apricots and orange juices and then freezing the mix in ice trays.
9. Cook dried or fresh apricot with rice and add some cranberries to make a tangy and healthy rice dish.
10. Make a puree by blending fresh apricots with milk. You can use this mix as a home made topping for ice creams or frozen yoghurt. You can also make the puree thinner by adding more milk and to it up with waffles or oatmeal to make a healthy and very refreshing smoothie.

1. Bananas are great for diets as they are completely fat d cholesterol free. It is a great source of fiber, vitamin C and potassium.

2. Ripe bananas can be stored in a refrigerator for up to 15 days and they are good even when the peel has turned black.

3. The banana plant is scientifically classified as a really big herb and not a tree.

4. You can make tasty banana sticks by rolling them in granola and freezing them.

5. You have sweet banana slices with plain yoghurt. You will be able to avoid using sweeteners and will make the snack healthier too.

6. Banana slices taste great with a peanut butter sandwich and increases its nutritional count too.

7. Cereals and oatmeal are common breakfasts for kids as well as adults. Add some taste and a lot of nutrition to it by adding slices of a banana to it.

8. For hot summer days, give your kids a scoop of ice cream with banana slices or make a banana split together. You could also add some crunchy nuts and dry fruits to make the dish even better!

9. Create a unique snack by baking a peeled banana for 15 minutes and then sprinkling some cinnamon over it. It goes great as a topping for yoghurt too!

1. Most people find it difficult to crack open a coconut which is why a new breed is being sold that can easily be cracked by a few knocks around their center with a hammer!

2. Coconuts have three spots at their top arranged in a triangular formation, often making the coconut look like a cartoon human face!

3. You should be careful while selecting a coconut. Pick on that feels heavy for its size and doesn’t have moldy spots.

4. Un-cracked coconuts have a long shelf life of over 2 months. Once you have cracked them though, you should place it in a plastic bag or cling wrap and refrigerate it to make it last about a week.

5. Coconuts are very low in sodium content, are cholesterol free and are a rich source of natural fiber.

6. Coconut water should not be thrown away! Not only does it taste good but is known to be excellent for rehydration and also helps in detoxifying your blood, promoting great health and a beautiful skin!

7. The juice of a coconut’s pulp is known as coconut milk which is used in several tropical recipes.

1. Rub some olive or vegetable oils onto your hand before chopping chillies and your hands will not burn.
2. To easily cut a freshly baked loaf of bread, place the bread knife in boiling water just before you use it to cut the bread.
3. Icing can stick to your knife when you are trying to spread it over a cake or pastry. To prevent this from happening, dip the knife in boiling hot water to get rid of the excess icing.
4. You can remove the fat from soups and gravies by simply dabbing the top with a slice of fresh bread that will soak up all the oil and fat.
5. Use freezer quality zip bags to make impromptu icing bags. Simple fill the bag with the icing and close the zip. The cut a small hole into a corner of the bag and voila, a home made icing bag is at your service!
6. You left the cake in the over for a bit too long and now the top has burnt. Simply cut off the burnt top evenly and flip the cake over to use the bottom side at the top!
7. If you want to see how fresh your eggs are, place an egg in about 4 inches of water. The freshest egg will stay at the bottom. If the egg tips to one side and bobs a bt, then it is moderately fresh. However, if the egg floats, try not eating it!

1. Fresh fish always has shiny eyes and skin that is slippery.
2. God beef always has bright white fat.
3. Male crabs have larger claws and more of white meat while female cabs have a bigger body and more of brown meat.
4. The chemicals in an onion that make you cry first head towards the nearest source of liquid. Sticking your tongue out while chopping onions will make you cry lesser. Better yet, cut the onion near a running tap and you won’t have to cry at all!
5. The stock from cooking corned beef can be frozen and used to for making soups later.
6. To prevent cheese from going mouldy, add a few lumps of sugar to it.
7. Try thumping garlic cloves with the side of a knife or using a wood hammer. It will make the peel fall off easily.
8. Use the outer leaves of a Romaine lettuce to wipe the top of soups and gravies to remove fat that will stick to the leaves.
9. Vacuum created in jars makes it tough to open lids. Use a bottle open to to push the lid outward and release the air and the lid will open easily.
10. Tough meats can take ages to cook. Place an all metal (no plastic or wood) knife, fork or spoon while boiling the meat and you will miraculously reduce the cooking time by half!
11. Salad containing meats can easily spoil even when they are refrigerated. As soon as you make the salad, freeze it first and then place it in the refrigerator and it won’t spoil as easily.
12. If your hands smell after chopping onions, wash them with cold water and rub them against chrome fixtures and the smell will disappear.
13. Before chopping onions or garlic, coat your hands with olive oil. Your hands will not smell and you can simply wash the oil off!

1. Add vegetables like sweet corn and carrots to rice dishes to add a dash of color and taste that will encourage to your kids to eat more veggies.
2. Get the kids involved in cooking. Ask them to make a ‘salad of the day’ and serve it with dinner. Not only will your kids feel proud of having made something themselves but they are more likely to eat what they have made own their own. Make sure you eat some too and praise it to encourage them to try it again.
3. Take your kids on a weekend trip to a fruits and vegetables farms. Kids love learning new things and experience them first hand. Ask them to help you in picking berries and watch as they pop some into their mouths in the process!
4. Notice how children’s breakfast cereals and crackers come in all shapes and sizes? Kids love food cut u in fancy forms and animal shapes. Use your creativity to make vegetables and fruits more interesting and encourage your kids to eat them.
5. Make sure your kids have a lot of variety. Instead of serving plain fruit, add some chocolate sauce to bananas. Add dry fruits and nuts as well as berries to make a colorful fruit salad. Take a scoop of ice ream and add lots of colorful fruits and nuts to it. The kids will love a fancy desert!

1. Don’t try to force kids to have a single fruit. Instead give them easy access to a bowl of washed, peeled and cut variety of fruits to tempt them to try some.
2. Don’t expect your kids to start eating a new vegetable or fruit in one try. You will need to keep bringing the fruit to them without being too pushy. Try encouraging them to have a small portion first and then gradually move on to larger servings.
3. Talk to your kids about the importance of eating healthy. Keep them aware of the benefits of having fruits and vegetables. Emphasize how they will grow up to be stronger and smarter to lure them in.
4. Instead of yelling at children to have their vegetables, set an example by eating them yourself. Children will be less adamant and more willing to follow if you become a role model.
5. Add small cut mixed fruits like apples, pears and bananas to our kids’ breakfast cereal to add flavor to the meal and boost their fruit intake.
6. Add fruits into your child’s diet by making fruit smoothies or yoghurt.
7. Grind fresh berries with a little bit of water and honey and free in ice trays to make delicious and nutritious summer treats.
8. Add more of vegetables to pastas, pasta sauce and meatloaf. Your children will love these dishes and will end up having vegetables without even realizing it!
9. Include soups in your meals. Add vegetables and pulses to the soup to boost its nutritional content. Your kids will love the new taste and you will be happy they had some healthy vegetables too!

1. Salt can easy form lumps if exposed to moistures.  Wrap the salt shaker in an aluminum foil to prevent this from happening.
2. You can express bake potatoes by placing them in salt water for 10 minutes before lacing them in the oven.
3. Onions can make you cry, literally. Peel and cut onions into quarters and place at the bottom of a pan. Place the pan in a freezer till the onions are fully frozen. You can them quickly pack them up into small packets to be frizzed again. Whenever needed, chop these frozen onions without having to shed a tear!
4. You can make home made pancake syrup by adding 2 cups of sugar to one cup of fruit juice of your choice and boiling it down to form the consistency of syrup.
5. Food often splatters while frying. You can prevent this by placing an overturned metal colander over the frying pan and allowing the steam to escape.
6. When you are making hamburger patties, poke small holes into it. This way, the hamburgers will fry a lot faster and the holes miraculously disappear once it’s done!
7. Sausages shrink and break when you fry them. Prevent this from happening by boiling the sausages for about 8 minutes before frying.
8. If your need to crack a lot of nuts, place them all in a brown paper back and hammer it gently. The shells will crack up and you can easily pick the nutmeat.
9. Spaghetti tends to become sticky and clings together when you boil it. Prevent this from happing by adding a teaspoon of oil or a small slab of butter to the water and the spaghetti will remain separated.
10. To quickly soften butter, heat a pan and place it overturned on the butter dish. You could also try grating the butter to melt it quicker.

1. Several dishes require you to add sugar in a controlled quantity. If you add too much, the dish becomes sweet. To remedy this, add some salt or if you are making vegetables, simply add a teaspoon of vinegar to do the trick.
2. Add potato flakes to gravies that have turned out too thin.
3. To give a beautiful brown color to your gravy, roast the flour before you add it to the gravy. This will also prevent the formation of lumps and your gravy will have a smoother texture.
4. If you notice that vegetables are wilting, remove the browning spots and sprinkle some water over the vegetables. Then wrap them up in a towel and place them in a refrigerator and they will become nice and fresh!
5. If you have overdone the vegetables, simply place the pan in cold water and leave it for half an hour to remedy it.
6. Making whipped cream can be tricky. Make sure that the cream, the beater and the bowl are all nicely chilled before you start whipping. You could also try placing the bowl in a pan filled with ice while you whip. If this fails too, then adding 2 to 3 drops of lemon and then whipping should do the trick.
7. Use powdered milk instead of fresh milk to get fluffy mashed potatoes.
8. Brown sugar can become very hard. Add a piece of soft bread to the jar of brown sugar and close the lid tightly. The sugar will be soft again after a few hours.
9. To quickly thaw frozen meats, place the meat in a plastic bag and seal it well. Place this packet in a bowl of hot water and the meat will thaw in no time!

1. Dates form a vital part of Arabian hospitality since ancient times and continues to hold great importance even today.

2. Arabs generally have dates as a sweetener for a bitter form coffee known as ‘kahwa’ that is served at most meetings and get-togethers.

3. Dates can be preserved in an air tight container for many months without refrigeration. Place them in a refrigerator and they will stay good for years!

4. You should pick dated that are evenly colored, are smooth and are not cracked or open from anywhere.

5. While dates naturally have a long seed at their center, hybrid varieties are available that are seedless.

6. Date palms closely resemble coconut trees except that they are shorter and their trunks have large spikes.

7. Dates are high in iron content and are used as a natural remedy for anemia.

8. Just a quarter of a cup of dates gives you fiber worth 12% of your daily RDA requirement.

9. Dates are completely free of fats, cholesterol and sodium.

10. A quarter of a cup of dates takes care of 8% of potassium and 6% manganese of your RDA requirement.

11. According to the USDA, dates have the highest content of the anti-oxidant Polyphenol when compared to any other fruits or even vegetables.

12. Dates are the only naturally ‘dehydrated’ fruits on the planet with a moisture count of a mere 30%.

13. Dates have a well balanced nutritional cont of calcium, iron, zinc, magnesium, copper, potassium and selenium, that go a long way in keeping your blood pressure under control everyday. This in turn prevents several cardiovascular and heart related illnesses.