US Department of agriculture experts indicate one easy approach to maintain the health of the immune system. Eat more mushrooms!

Did you know the Agricultural Research Service (ARS) funded researchers showed that Organic mushrooms play an important role to keep the body’s defense mechanisms healthy?

In a recent document published in July 2010 from Sciencedaily.com, leading correspondent Rosalie Marion Bliss reported how the Agricultural Research Service (ARS) scientists have conducted an animal-model and cell-culture research showing that white button fresh mushrooms elevated the activity of essential cells in the body’s immune system.

Agaricus bisporus (known variously as the common mushroom, button mushroom or white mushroom) is an edible basidiomycete mushroom indigenous to grasslands in European countries and The United States. Agaricus bisporus is cultivated in more than seventy countries and is probably the most commonly and widely eaten mushrooms globally.

In the United States, white button mushrooms represent 90 % of the entire mushrooms eaten.

The study (Reference: http://www.ars.usda.gov/is/AR/archive/jul10/immunity0710.htm) was conducted at the Jean Mayer Human Nutrition Research Center on Aging (HNRCA) at Tufts School by center director Dr. Simin Meydani.

The outcome proposes that white button mushrooms may boost immune function by increasing the production of antiviral and other proteins that are released by cells while seeking to defend and repair tissue.

The study’s cell-culture phase demonstrated that white button mushrooms enhanced the maturation of immune system cells called “dendritic cells,” from bone marrow.

Dendritic cells can produce T cells which are necessary white blood cells that can recognise and eventually deactivate or eliminate antigens on invading bacterias.

When immune system cells are exposed to disease-causing pathoenic agents, like bacteria, our body begins to increase the number and function of immune system cells, according to Dr. Meydani.

Regarding white button mushrooms, one simple option to use them in your regular diet could be to start thinking on some sample recipes: The Masala mushroom is an excellent example.

Garam masala is a basic blend of ground spices popular in Indian and other South Asian cuisines. It is used by itself or with other seasonings.

Ingredients for 2 Serves:
- Mushrooms(chopped) 2 cups
- Onions 2
- Chilli powder 1 tea table spoon
- Garam masala 1/2 tea spoon
- Salt
- Olive oil 1/2 tea table spoon
- Coriander leaves

Directions: (Preparation time : fifteen minutes)
Heat oil and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for around 10 mins.
Add all the masala and cook for a couple of minutes. Garnish with coriander leaves and serve hot.

The author – Celia Barnes writes for the nutritionist certification blog, her personal hobby web site dedicated to healthy eating tips to help future health professionals and dietitians to learn healthy eating options for their patients.

Check it out, we’ve got a new look for the website. We wanted to make it easier to read and easier for our customers. Can you find things more easily now? Let us know!

There are too many things going on at MagicKitchen.com to do a long blog this week! New products are being cooked by our chefs, flash frozen and sent to the distribution center. Our artist is creating the catalog. Our erstwhile chief, Greg, is working mega hours making sure everything comes together. Our VP Michelle is keeping up the same pace, creating new bundles, taking courses, and marketing.

I’m creating a new look for the website, adding products to the database, adding promotional coupons, and creating new website pages every day. BBQ chicken thighs, more sliced turkey, stuffed pork tenderloin and sage stuffed chicken are on there way soon, and I can’t wait to try them! More to come, keep your ears open.

OK, we’re excited! There’s a new catalog coming out at MagicKitchen.com, with new main dishes, sides and desserts. There are a bunch of new more-fruit-less-sugar pies, I can’t wait to try one. I think I’ll go with the Olallieberry pie first, because it’s such a great word! A cross between a blackberry and a raspberry, I’m told.

Some of the main courses sound intriguing as well-Worcestershire Pork Grillers (as tuffed pork tenderloin), Sage & Herb Stuffed Pork Chop, BBQ Chicken Thighs, Teriyaki Chicken Breast, Sliced Turkey Breast with Gravy, and OH! The chicken pot pie’s going family-sized! We’ll still have the small version, but now we’ll have one that serves 8. I’ll bet that’s popular. I heart the chicken pot pie, it’s the best I’ve ever had. Light and crusty, and the gravy has a little thyme, it’s so flavorful, then chunks of chicken and veggies that aren’t overcooked… oh, sorry, I’m getting distracted.

We’ve got a new lighter lasagna coming, Spinach Mushroom Lasagna With Light Pesto Sauce, as well as a linguine loaded with clams in a marinara sauce. And wait for it- The Bad Boy Shrimp Burrito!

I did a taste test recently on a few dishes (lucky me!). I absolutely adore the fire-roasted vegetables in puff pastry. The pastry is extremely flaky, and it’s stuffed to (almost) bursting with roasted red peppers that still have a little char on the, (I love that), fresh bright green spinach, mushrooms, and these cool little wheatberries. It’s all in a smooth delectable sauce. I’ll have to have that one again.

The  Portabella/Shiitake Mushroom Ravioli is fantastic and full-flavored. The meatloaf was good, the brisket was tender with lots smoky barbecue sauce that has a bit of heat to it, and the Chicken Wellington was…just incredible.  I didn’t eat this all in one sitting! Oh, the final one I tried was the Almond-crusted salmon, which was sooo  good. The fish was moist and the crusting was delish. I don’t know how our chefs do it!

We’ve also added some categories for those with special dietary needs. We have a low-cholesterol and gluten-free categories, as well as the low sodium, low fat, low carb, diabetic friendly, and dairy-free.

OK, the catalog’s calling, I have to get back to work. Keep your eyes open, the new menu’s coming soon!

You know your parents or grandparents best, but it can still be hard to buy them a birthday or Christmas gift . As people age, they naturally have certain health problems or conditions, whether large or small, that could be
helped by a thoughtful gift.

An inexpensive idea is a set of playing card holders for those with arthritis or another condition that makes it difficult to hold playing cards.

Slightly more expensive is the very useful magnifier on a stand, which is perfect for reading small print in telephone books or newspapers.

For those seniors who aren’t eating right or who are just tired of cooking,  consider meals from MagicKitchen.com. With two menus, you’ll be able to find just the food gift your senior will appreciate. And we have a diabetic
friendly menu!

If you’re worried about a visually impaired person cutting themselves, how about the Kitchen Finger Protector?

Seniors with computers appreciate the advice of a younger person. Show them a website they haven’t seen, or an easier way to use a program they are using. The key is to work slowly and be patient!

Most important, take some time to visit and have a chat with them. Seniors appreciate that most of all. And who knows, you might learn something!

Use all-natural light

First and foremost, the lighting has to be right. The right lighting will make the food glow! If you’re in a restaurant, choose a table near a window. Never use a flash.  “The flash flattens everything out,” says photographer John Kernick. The ideal set-up is a next to a large window, with a white curtain to diffuse the light. These carrots are a good example, but the photographer didn’t focus correctly, so they are not crisp. Which is critical in all ways for carrots!

Learn to color balance.

Especially in situations where natural light is unavailable, your photos can have a yellow or blue cast that makes food look terrible. Use the white balance setting on your camera, or adjust the color digitally later on with a program like Photoshop or Paintshop Pro.

Choose a setting that enhances, but doesn’t distract from your food.

Pick a simple, plain background or tablecloth. Use plates whose color contrasts with or harmonizes with your food, but not ones that are the same color. Be sure surfaces are free of smudges and greasy fingerprints, says food stylist Alison Attenborough. In good light, they really stand out. For food to look delicious, it needs to look fresh.

Pay attention to backgrounds and clear out any elements you don’t want in the final shot.

Using a wider aperture to blur the background will help.

Hold still.

In low-light situations like restaurants and kitchens, long exposures will register any camera movement as blur. Use a tripod whenever possible. If you don’t have one, try resting your camera on a water glass or the back of a chair. Or make yourself a string tripod.

Take lots of pictures.

Move around the food and see what angle looks best. The picture may look great in the tiny lens of the camera, and not when you get home. So take tons of pictures.

Get in as close as you can.

Use the macro setting on your camera if it has one. Fill the frame with the food, so the viewer can almost taste it.
Or widen the aperture to reduce the depth of field, which allows you to focus on foreground details—say, the crusty corner on a dish of macaroni and cheese—and keep the background soft.

Have fun!!

After much discussion we have finally put up a blog for MagicKitchen.com, our food website. We intend to have fun with this, with recipes, discussions about how to handle food allergies and diabetes, ideas for gifts, customer stories and more!