20 Years Younger: Look Younger, Feel Younger, Be Younger! by Bob Greene, Harold A. Lancer

By Bob Greene, Harold A. Lancer

It's time to show again the clock! In two decades more youthful, Bob Greene bargains readers a pragmatic, science-based plan for feeling and looking their most sensible as they age. The state of the art application info effortless and powerful steps we will all take to rebuild the basis of teenage and revel in larger healthiness, enhanced power, and a favorable outlook on existence. The 4 pillars of this system are: an workout routine for battling muscle and bone loss, a longevity-focused vitamin, sleep rejuvenation, and wrinkle-fighting skincare. Woven through the textual content is useful suggestion on altering appearances, controlling tension, staying mentally sharp, navigating clinical assessments, and masses extra. Readers will stroll away with a better figuring out of the way the physique a while and what they could do to feel-- and look-- 20 years more youthful.

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Carrots 500 g (1 lb 1½ oz), peeled and julienned Salt 3½ tsp Rice vinegar 150 ml (5 fl oz) Caster (superfine) sugar 120 g (4 oz) Method • Mix julienned carrots with 3 tsp salt in a large bowl and set aside for 10 minutes. • Squeeze julienned carrots to remove as much liquid as possible, then rinse with cold water and squeeze out as much water as possible. • Bring vinegar, sugar and remaining salt to the boil in a saucepan and simmer until salt and sugar have dissolved. Remove from heat and allow to cool thoroughly.

Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes or until gravy is rich and flavourful. • Add cornflour solution and stir for 1–2 minutes or until mixture bubbles and thickens. • Garnish as desired with spring onions and serve hot with rice. 58 Konnyaku Lotus Root Nelumbo nucifera Names Lian ou (Mandarin), teratai (Malay), tamarai ver (Tamil), kamal (Hindi), renkon, hasu (Japanese), bua luang (Thai) Appearance Lotus roots are actually rhizomes, or swollen stems from which the roots grow, and are shaped like sausage links, with ivory-beige sections separated by cinched-in ‘waists’.

As you might expect of a region famous for lakes spilling over with lotus flowers, Kashmir is the home of a myriad lotus root dishes, whether stewed with various greens, braised in a spicy yoghurt gravy, cooked with mutton or pickled with vinegar, among many other ways. Its robust texture is valued as a meat surrogate. Paper-thin lotus root slices can be deep-fried into disarmingly pretty chips, but they do shrink considerably during cooking, so bear that in mind if you want a substantial bowlful of snacks.

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