Wednesday, July 31, 2019

Linda Voice wants to say Goodnight 7/31/19 and I will see you guys tomorrow August 1st!!

Linda's Voice Favorite Quote Pick for Today 7/31/19

Quote from Dr Wayne W Dyer 7/30/19

From Linda's Voice Desk - Fuuy Joke of the Day 7/31/19

I tried the dating app myself when I was younger and back then I didn't care for it as there are crazy people on it. Maybe nowadays it might work for some people, etc. I once was a victim of a scam/fraud and it devastated me. I like the old fashion type dating and too many guys even older ones are just want sex sex, etc. I am still hoping my one and only is out there somewhere!

Linda

Quote from Law of Attraction

From Linda's Voice Desk - Cool Black and Blue Image

Hello August 2019

Goodby July 31, 2019

Monday, July 29, 2019

From Linda's Voice Desk - Goodnight My Friends

Article - Is the future of space travel just for super rich people? Jackie Wattles By Jackie Wattles, CNN Business Updated 9:42 AM ET, Thu July 25, 2019

New York (CNN Business)A space revolution is upon us — so says the new wave of tech entrepreneurs pledging to colonize the cosmos.

Several billionaires and their hard-charging rocket companies say the tiny roster of humans — 573, by the count of space expert Jonathan McDowell — who have flown to space is about to get much longer. They promise that more Average Joes can have experiences long relegated to highly trained astronauts.

But the galactically curious should take heed: Space travel will probably remain prohibitively expensive for anyone outside the 1% for a long, long time.

A stay on the International Space Station costs tens of millions of dollars. A group called Space Adventures has offered wealthy individuals the opportunity to fly to the station aboard Russian-built rockets, and so far seven clients have made the trek. Most recently, Cirque Du Soleil billionaire Guy Laliberte paid $35 million to spend a couple weeks in space. And after NASA announced earlier this year it would open the US portion of the ISS to private astronauts, Bigelow Aerospace said it would coordinate rides for $52 million a seat.

CLICK HERE TO READ FURTHER ARTICLE

Braised Salmon with Leeks Recipe - Healthy Food Tip and Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
This recipe is a powerhouse for supplying two difficult to find health-promoting nutrients for your Healthiest Way of Eating—vitamin D and omega-3 fatty acids. One serving provides 123% of the daily value (DV) for vitamin D and 106% DV for omega-3s. And it only takes 15 minutes to prepare. Enjoy!
Braised Salmon with Leeks

Prep and Cook Time: 20 minutes
Ingredients:

2 medium leeks, cut lengthwise
4 medium cloves garlic, pressed
1 TBS + 1/2 cup chicken or vegetable broth
1 TBS + 1 TBS fresh lemon juice
1 TBS fresh chopped tarragon
1-1/2 lbs salmon fillet, cut into 8 pieces, skin and bones removed
salt and white pepper to taste

Directions:

Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Now, holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
Let leeks and garlic sit for at least 5 minutes to bring out their hidden health benefits.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sautï¿½ leeks over medium heat in broth for about 5 minutes, stirring frequently. Add garlic and sautï¿½ for another minute. Add ï¿½ cup broth and lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
Rub salmon with 1 TBS fresh lemon juice, salt and white pepper.
Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4 Serving Suggestions: Serve with

Pureed Sweet Peas

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In-Depth Nutritional Profile for Braised Salmon with Leeks

Miso Stir-Fry Recipe - Healthy Food Tip and Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
Miso is a great way to extra flavor and nutrition to your Healthiest Way of Eating. This versatile stir-fry recipe can be adapted to any of your favorite vegetables or whatever you may have on hand--in fact the more variety, the more nutritional value. Enjoy!
Miso Stir-Fry

Prep and Cook Time: 25 minutes
Ingredients:

1 TBS dried hijiki* or arame seaweed, soaked* in 3/4 cup warm water (save water)
1 medium onion, cut in half and sliced thick
1 TBS minced fresh ginger
3 cloves garlic, pressed
1 medium sized carrot, peeled and sliced very thin
2 cups small broccoli florets, about 1/2-inch pieces
1 cup shredded green cabbage
4 oz firm light tofu, cut into 1/2-inch cubes
2 TBS light miso
2 TBS tamari (soy sauce)
2 TBS rice vinegar
salt and white pepper to taste
1 tsp toasted sesame seeds
*For more on safety issues regarding sea vegetables, see The safety factors regarding sea vegetables, such as hijiki

Directions:

Chop onion and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
Rinse and soak hijiki or arame seaweed in about 3/4 cup hot water, and chop rest of the vegetables. After about 10 minutes squeeze hijiki to remove excess water. Save the water.
Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Healthy Stir-Fry onion and carrots in seaweed water over medium-high heat, for 2 minutes, stirring constantly.
Add garlic and ginger. Continue to stir constantly. Ginger may stick a little to the pan. Don't worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes.
Add cabbage, miso dissolved in 2 TBS seaweed water, tamari, rice vinegar, hijiki or arame, and tofu.
Continue stir-frying for another 2 minutes, stirring constantly. Add salt and pepper. Sprinkle with sesame seeds and serve.

Serves 6 Serving Suggestions:

Serve with Brown Rice

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In-Depth Nutritional Profile for Miso Stir-Fry

Tea 101 Chapter 1: An Introduction to Tea

Black Tea

Black tea is the most common tea in North America. It is produced when withered tea leaves are rolled and allowed to oxidize (similar to how an apple changes color when the white flesh is exposed to air). This darkens the leaves and develops flavor, color and body in the leaf. When the time is right, the tea is dried to halt the oxidation process and lock in these characteristics. The result is a robust cup with bright or lively notes that are perfect for breakfast teas, with about half as much caffeine as a similarly sized cup of coffee.

Green Tea

Green tea is extremely popular in China and Japan, and is gaining popularity in America. It is produced when tea leaves are heated or steamed right after being harvested. This halts the oxidation process, preserving the leaf's emerald hue and naturally occuring antioxidants and amino acids (Theanine ). The leaves are finished by rolling or twisting, and then fired. The result is a bright cup with fresh grassy notes and about a quarter as much caffeine as a similarly sized cup of coffee.

Oolong Tea

The origins of oolong tea trace back to Taiwan and southeast China. Oolong gains its alluring character when the tea leaves are withered and briefly oxidized in direct sunlight. As soon as the leaves give off a distinctive fragrance — often compared to the fresh scent of apples, orchids or peaches — this stage is halted. The leaves are rolled, then fired to halt oxidation. The degree of semi-oxidation can range from 10-80%. Oolong's caffeine content is midway between black and green tea.

100% White Tea

White tea was introduced to the West in 2002 by The Republic of Tea. It has since become a staple of high-end tea collections. 100% White Tea is the most minimally processed of all tea varietals. The fragile tea buds are neither rolled nor oxidized, and must be carefully monitored as they are dried. The rarest white teas are made from tea buds that are plucked the day before they open. This precise and careful technique produces a subtle cup with mellow, sweet notes.

Pu-erh Tea

Pronounced "poo-erh," this tea takes its name from a town in the Yunnan Province of China (similar to champagne getting its name from the Champagne region of France). Like wine, it improves with age; some pu-erhs are still drinkable after 50 years! The tea leaves are processed like green tea, then heaped into piles or formed in bricks. Heat is then combined with moisture to encourage natural bacterial fermentation. When the tea is ready, it is only partially fired. This stops enzyme activity, but leaves the tea moist enough to continue to age.

Herbal Tea

Although many devoted tea drinkers find great pleasure in sipping these aromatic brews, "herbal teas" are not officially teas. In the purest sense, only the leaves and buds of Camellia sinensis, the plant that gives us black, oolong, green and white tea should be called tea.

However, we love herbs, and there is so much to say about them that they are the subject of their own email later in this series.

Matcha Tea

Organic matcha powder is ground from fine Japanese green tea leaves. It is the star of the centuries-old traditional Japanese tea ceremony.

Matcha powder is whisked in a bowl with water slightly less than boiling to create a frothy, bright green, nourishing beverage. For iced matcha, sometimes cold water is used. Once prepared, it is then immediately consumed in its entirety.