The device is the size of a single tissue box and can provide the recommended amount of water a person should drink in a dayNearly two billion people all over the world are drinking contaminated water, risking exposure to cholera, dysentery, typhoid, and polio.The global contaminated water crisis is still raging, impacting millions of people in different countries.
Egg allergic patients don’t need a special flu shot, after allistockphoto.comThe vaccine is not dangerous for those with the allergy, a new study shows.People with egg allergies have historically stayed away from the flu vaccine. However, a paper published on December 19 suggests that these anxieties over the egg-based shot were for naught.
Recipe Coconut and condensed milk biscuits by del 29-01-2014 Updated on 25-07-2016 When I saw this recipe of coconut and condensed milk biscuits to make with 2 ingredients and in 2 minutes I did not imagine that they could be so good, I found the recipe some time ago on an American site that I consult every now and then when I'm short of new ideas and it really won me over.
RecipesDish typeSaladGreen saladA quick to make healthy and filling lunchtime salad. The pumpkin seed oil gives a nice nutty flavour to the salad leaves.Recipe by:Buckinghamshire, England, UK4 people made thisIngredientsServes: 2 2 spring onions1 tablespoon balsamic vinegar1/2 tablespoon pumpkin seed oilsalt1 bag of mixed salad100g chorizo10 cherry tomatoes1 red peppera few asparagus spears2 hard-boiled eggs, peeled and slicedMethodPrep:15min ›Cook:10min ›Ready in:25minFinely chop the white parts of the spring onions, and mix with the balsamic vinegar, pumpkin seed oil and pinch of salt in a salad bowl.
Wash the zucchini and cut lengthwise. Tomatoes are scalded, the skin is removed and cut into cubes. Peel and chop the onion and garlic. Boil the potatoes, then peel and cut into slices. Wash the greens and chop finely. Heat the oven to 200 degrees C. Heat the onion and garlic in 2-3 tablespoons of oil, add the tomatoes and let it boil for 10 minutes.
Elite restaurants in New York City are experiencing a loss of talent to smaller townsWith the recent focus on restaurants using fresh, locally sourced ingredients, any place not following this trend seems inferior. This may explain why so many chefs are leaving New York City, says NPR’s The Salt: an extreme lack of available indigenous ingredients, and a super-high rent.