Catly's blog

Arabic: Ana Nabatee (Nabateeya).
Armenian: Busa'ker (banjara'ker) em.
Chinese: Wo chi su; or Wo chi zhai.
Catalan: Sѓc vegetariр/vegetariana.
Czech: Jsem vegetarian(ka).
Danish: Jeg er vegetar.
Dutch: Ik ben een vegetarier.
Esperanto: Mi estas vegetarano.
Finnish: Olen kasvisyіjф.
French: Je suis un vщgщtarien(ne).
German: Ich bin Vegetarier(in).
Greek: Eimai hortofagos.
Hebrew: Ani tsimchoni(t).
Hindi (India): Main shakaharee hoon.
Hungarian: Vegetarianus vagyok.
Italian: Sono vegetariano(a).
Japanese: Watashi wa vegetarian desu.

Check these tips for pressure cooking!

• Select a cooker with a detachable pressure regulator that can adjust the pressure to low (5 pounds=220 degrees F./100 degrees C.), medium (10 pounds=235 degrees F./115 degrees C.), or high (15 pounds=250 degrees F./120 degrees C.).
  

Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher temperature before boiling.

Try some of these healthy cooking ideas, and you will soon see that there are many more things you can do with healthy cooking then you originally may have thought. And in the end, you will wonder why it took you so long to start healthy cooking.

1. The first cheese was made over 4000 years ago by nomadic peoples. It is believed that someone tried to store or transport fresh milk in a water bag made from an animal stomach. Later, when the milk was needed, the first cheese was discovered (the rennet in the lining of the bag would have caused the milk to separate into curds and whey).

2. Cheesei is a concentrated form of milk. It takes 10 litres of milk to make one kilogram of Cheddari.