Posted by: Rhona Reid On February 10, 2021 12:07 pm
Do you love cooking? Get a thrill from spending time in the kitchen creating new and exciting flavors? We hear you, and we share the passion for fabulous cuisine! And guess what? Every day, more and more foodies and food lovers are discovering how alkaline water from a water ionizer can take your cooking to the next level!
Love nothing more than rustling up delicious food for friends and family? Enjoy dicing, slicing and sautéing as much as some people love watching a good movie? Can you spot the ripest tomato in the bowl at 20 paces?
If you answered yes to any of these questions (and even if you didn’t!), did you know that a water ionizer in the kitchen is perfect for food lovers?
A Raw Deal?
Let’s start with the raw ingredients. Organic food is free of herbicides and pesticides, but it costs more to produce and so the price of buying organic tends to be higher. So you buy regular produce …
Reverse osmosis (RO) is a method of producing clean, drinkable water from seawater, brackish water or any kind of water that contains impurities that untreated, renders it unsuitable for safe drinking.
It is produced by pumping water through a semi-permeable membrane, which removes undesirable elements such as salt, effluent, bacteria and particle matter. Excellent, right? Well, yes and no. Let’s take a closer look.
What’s in RO Water?
Not a lot. Almost everything gets removed. And that includes the good stuff. In order to make sure the toxic and undrinkable constituents don’t make it into the drinking water, the minerals that your body needs also get filtered out. Short …
Aahhh…the tempting, welcome-home aroma of roast chicken. It makes you want to kick off your shoes, throw down your bag and race to the dinner table. But as wonderful as this classic dish can be, it takes a little skill to stop from becoming too dry, and a little on the stringy side.
So, without “brooding” over it any longer, here are our 3 tips for chicken that will rule the roost and put you at the top of the pecking order!
Brining With Alkaline Water
A fabulous tip from some of the world’s best chefs and food writers is to brine your chicken before cooking. Brining changes the proteins of …
Posted by: Rhona Reid On September 11, 2014 4:55 pm
It’s About Time for Some Comfort Food!
While the temperature is still a little warm in some areas, in others, it is beginning to cool down a bit, especially in the evenings.
Originally from the mid-west, I grew up with warm Springs, hot Summers, beautiful Falls and bone chilling Winters. Needless to say (but I will), I love the changing of the seasons. Aside from the aesthetic beauty each season holds, with a change in the weather comes a change in the menu.
Springtime offered a welcomed, lighter fare than the heavier food of a cold winter with salads and sandwiches and the like. Summertime brought on anything that could be grilled from burgers to steaks to barbecued …
Hammin’ it up at Tyent USAI enjoy cooking and I enjoy food. I especially enjoy foods that you can nosh on for a day or two after the initial meal is over.Ham is one of those foods. We don’t fix ham all that often but when we do, it’s a real treat. You can have a great meal and then for the next few days its maybe ham and eggs for breakfast, a ham sandwich for lunch and so on.While I really like the taste of ham, what I don’t like about it is the fact that often times ham can be a bit tough. I don’t like tough ham so I use a recipe that guarantees …
Millions of people across this great nation are going to be firing up the ‘ol grill this Friday as family and friends gather to celebrate the freedom and independence we are so blessed to enjoy in the greatest country the world has ever known, America.
There is something special about a cookout. It brings people together to combine good food and good friends with a good time.
Barbecuing on the Fourth of July is an American tradition so we felt it only fitting that with the Fourth only two days away, what better time to offer up a mouth-watering recipe for barbecued ribs?
This week, we are excited to introduce you to a good friend of ours, Sophia Paul. She is a “Green Goddess” and author of the cookbook “The Yoga of Food: Divine Recipes.” All of the recipes are either vegan or vegetarian. Some recipes are raw, some are cook and most are suitable for diabetics. None of the recipes contain sugar (always substituted with stevia). Most of the recipes are low in gluten or gluten-free and are very low in carbohydrates. Generally, the recipes are very healthy for everyone!
Of course, Sophia loves her Tyent water ionizer! She states, “My ionized water reminds me of a bubbling ancient spring high up in the mountains. It has a …
When it comes to drinking water, the benefits of alkaline ionized water vs. tap water are as clear as, well, a glass of water. But some of the benefits of having a water ionizer aren’t related to actually drinking the water. In fact, there are several non-drinking uses for water from a Tyent water ionizer! We list a few of the most useful here.
Washing produce. It shouldn’t surprise you that the fruits and veggies we pick up at the grocery store aren’t very clean. They come with pesticides, insecticides, and chemicals on the surface—not to mention the germs from people’s hands touching them. Water from a water ionizer breaks up these harmful substances on the surface of produce and …