Tupperware Twistable Peeler Demo

Tupperware Keep Tabs demo

Tupperware- Expressions Butter Buddy and Beverage Buddy demo

Tupperware India Fact Sheet Week 1, 2015 - 28 December 2014 - 03 Jan 2015/ Tupperware 1 week Fact Sheet 2015

VANILLA SUGAR COOKIE ICE CREAM SANDWICHES

INGREDIENTS

65g butter
65g (1/3 cup) caster sugar
1 egg yolk
1 tsp vanilla extract
125g (1 cup) plain flour
Coloured sanding sugar to decorate**
3/4 cups of strawberry ice cream

DIRECTIONS

1. Place butter and sugar in Thatsa™ Bowl Small and cream together for 2 minutes using electric beaters. Add egg yolk and vanilla extract and beat until combined.

2. Using the Bake 2 Basics Sift ’N Stor sift in the flour and continue beating until dough forms.

3. Knead the dough together into a disc and place into Thatsa™ Bowl Junior, Seal and refrigerate for 30-40 minutes.

4. Preheat the oven to 180°C. Place the TupperChef™ Baking Sheet on a metal tray. Set aside.

5. Roll out the dough, using the Kids’ Kitchen Rolling Pin on a lightly floured work surface to 5mm.

6. Using the Flower Cookie Cutter from the Kids’ Kitchen Baking Set, cut out 24 cookies, rerolling the scrapes of dough as required. Sprinkle half of the cookies with coloured sanding sugar to decorate.

7. Place the cookies on the Baking Sheet and bake for 7- 8 minutes until lightly golden. Cool completely on a wire cooling rack.

8. For each ice cream sandwich, place 1 small scoop (about 1 tablespoon/12g) of ice cream on a cookie that is undecorated, and top with a decorated cookie. Gently press, to “sandwich” together.

9. Serve and eat immediately or store in the Antarctica Pack ’N Stor 1.3 Litre container and freeze for later.

* Rest for 30-40 minutes.

** Coloured sanding sugar can be purchased from speciality cake decorating stores, and in store like Let's Cook, and Match Box. If unavailable, use plain white sugar mixed in with food colouring.

BARBECUED COBS

INGREDIENTS

4 corn on the cob, silks removed, husks in tact
1 Litre boiling water
1/3 cup (80ml) sour cream
1/3 cup (80ml) mayonnaise
1 small lime, zested and juiced
1 small red chilli, de-seeded and finely sliced
80g butter, melted
½ cup (45g) Gueso Cotija cheese*
1 tsp chilli powder or cayenne pepper
Sea salt to taste
1 extra lime to serve

DIRECTIONS

1. Preheat a BBQ to high.

2. Place corn in the Season Serve®, cover with boiling water, Seal and set aside for 5 minutes.

3. While the corn is softening, place sour cream, mayonnaise and juice and zest of a lime in the Smooth Chopper™ with the whisk insert. Blend to combine.

4. Remove the corn from the Season Serve and drain well. Pull back the husks, tie with kitchen string, and place the corn on the BBQ grill.

5. Mix in the sliced chilli with the butter and brush over the corn while cooking. Cook for approximately 10-12 minutes2, turning occasionally with tongs.

6. Slice the remaining lime into wedges and grate the cheese using the Great ‘N Measure™.

7. To serve, place the corn on the Coastal Tray, spread sour cream mixture on top, sprinkle over with some cheese, chilli powder, and salt and add a squeeze of lime. Serve.

* Queso Cotija is a Mexican semi-hard cow’s milk cheese. If unavailable, substitute with a hard cheese such as Parmesan or Pecorino Romano.

2Time may vary slightly depending on how hot your BBQ is.

GRILLED PEACHES & HALOUMI

INGREDIENTS

Skewers:4 ripe peaches 
180g haloumi cheese, 2cm cubes
¼ cup fresh mint, chopped in Turbo Chef® to garnish
8 x 20cm wooden skewers
Vegetable oil

Dukkah Syrup
60ml honey 
60ml olive oil 
Juice of half a lemon 
3 tbs dukkah

METHOD

1. Soak 8 wooden skewers for 10 minutes in cold water.  Light BBQ grill or preheat a grill pan to medium high.
2. Using the KP Whisk lightly whisk honey, olive oil, lemon and Dukkah together in the Thatsa® Bowl Small. Set aside.
3. Wash peaches and using the U-SeriesTM Utility Knife slice them into eighths, discarding the see. Slice the haloumi into 2cm cubes using the U-Series Cheese Knife.
4. Skewer the peaches and cubes of halloumi and lightly brush with oil.
5. Place the skewers on preheated grill, cooking on one side until the peaches are slightly charred and cheese has slightly browned in places. Turn skewers and cook until the other side is coloured.
6. Remove the skewers from the grill and place on Coastal Tray.
7. Drizzle skewers with the Dukkah syrup, sprinkle with chopped fresh mint.
8. Serve immediately

PICKLED RADISHES

INGREDIENTS

1 bunch red or mixed coloured radishes
1 tbs mustard seeds
1 tbs black peppercorns
1 tbs salt
2 tsp white sugar
5 garlic cloves, peeled
250ml white vinegar
Water

METHOD

1. Wash the radishes well, trim off the bottom root and the top leaves. Then finely slice with the MandoChef® on slice setting 2, then place in a Clear Mates Square #2.
2. Add the spices, salt, sugar, garlic and vinegar to the radishes.
3. Add water to cover the radishes completely. Secure the Seal firmly and lightly shake to dissolve the sugar and salt. Then place in the refrigerator.
4. Radishes will be ready to eat after two days and will keep for approximately 10 days.

BABY GREENS WITH STRAWBERRIES, GORGONZOLA & POPPY SEED DRESSING

INGREDIENTS

Dressing
2 tbs red wine vinegar
2 tbs cider vinegar
5 tbs olive oil
1 tsp finely chopped shallots
2 tbs honey
1 tbs poppy seeds

Salad
3 cups mixed baby greens
300g washed and sliced strawberries
45g slivered almonds, toasted
45g gorgonzola1, crumbled

METHOD

1. Preheat oven to 180°C. Place slivered almonds onto TupperChef™ Baking Sheet and toast for 7 minutes. Remove and cool.

2. Place all the dressing ingredients in a Clear Mates Mini #2 and shake.

3. Combine the greens and strawberries in the Coastal 1.5L Bowl and use the Coastal Servers to toss with half the dressing.

4. Scatter almonds and gorgonzola on top and drizzle with remaining dressing.

Kitchen Note:1 Feta may be used as an alternative to the gorgonzola.

STRAWBERRY & YOGHURT BREAKFAST LOAF

INGREDIENTS

2 tsp ground cinnamon
½ tsp vanilla extract
2 tbs freshly squeezed orange juice
1 tbs orange zest
½ cup grapeseed oil
1 egg
½ cup Greek yoghurt
150g self-raising flour
1 cup strawberries, hulled and halved
Small handful of toasted oats and coconut

METHOD

1. Pre-heat the oven temperature to 170°C.
2. Place cinnamon, vanilla, orange juice, zest, oil and egg in a ThatsaTMBowl Small and whisk until combined. Add yoghurt and stir thoroughly, then gently fold in the flour until just combined. A little lumpy is ok.
3. Pour into the TupperChef™ Slice Form. Place the strawberries on top and sprinkle over the toasted oats and coconut.
4. Bake in the oven for 35 – 40 minutes. Insert a skewer and make sure it comes out clean.  Cool completely before turning onto a tray and slicing.
5. Store in an airtight container such as the Bake 2 Basics Slice ‘N Stor.

THE GOOD LIFE PESTO

INGREDIENTS

45g pine nuts
3½ cups fresh basil leaves
2 garlic cloves, roughly chopped
½ tsp cracked pepper
150g grated parmesan cheese
60ml olive oil

METHOD

1. Lightly toast pine nuts at 180̊°C for 8 minutes on TupperChef™ Baking Sheet.

2. Place pine nuts, basil, garlic, pepper and cheese in Extra Chef™ and blitz until fully combined and the mixture resembles a paste.

3. Add half of the oil and blitz until incorporated. Repeat with remaining oil. Continue to add and monitor the oil content of the pesto after each addition to achieve a consistency you desire.

4. Serve immediately with your favorite pasta dish.

Kitchen Note:
Pesto keeps well in the freezer stored in Freezer Mates.

THE GOOD LIFE GNOCCHI

INGREDIENTS

4 large potatoes1, washed, peeled and quartered
Salt & ground white pepper
1 egg, lightly whisked
2 cups plain flour
85g finely grated parmesan
Plain flour, for dusting

METHOD

1. Prepare MicroSteamer™ according to instructions. Add potatoes potatoes to Base. Cover and microwave at 800 watts for 15 minutes2.
2. Transfer cooked potato to a fine sieve over the Thatsa® Bowl Junior. Push potato through with the TupperChef™ Spatula until smooth. Season with salt and pepper.
3. Add egg to the potato and stir.
4. Using the Bake 2 Basics Sift ‘N Stor add half the flour, then parmesan and stir until combined. Repeat with remaining flour and parmesan until well combined and a firm dough forms. If the dough is too soft, slowly add additional flour until firm.
5. Transfer dough to a lightly floured surface and knead until smooth. Divide dough into 4 equal portions. Roll 1 portion into a 1.5 - 2cm diameter log about 30cm long. Lightly flour the the U-Series™ Utility Knife and cut log into 2cm pieces. Repeat with remaining portions.
6. Lightly flour your hands and roll each piece of dough into a ball. Use a fork and lightly roll over the top to make an indentation and place onto the TupperChef Baking Sheet.
7. Using the Compact Cookware 3.5L Saucepan bring salted water to the boil over medium heat. Using the KP Skimmer add ¼ of gnocchi taking care not to overcrowd the pan and cook until they rise to the surface. Use the Skimmer to drain and transfer to a clean Thatsa Bowl Junior and place the Seal (unsealed) on top to cover. Repeat, in 3 more batches, with the remaining gnocchi.  Serve immediately with Basil Pesto or sauce of choice.

Kitchen Notes:

• 1 Waxy all-rounder potatoes such as Sebago and golden delight work best. It's best to steam rather than boil the potatoes. Boiling can saturate potato
  with water, which will increase the amount of flour required and result in a heavier gnocchi.  
• 2 Cooking times may vary depending on the potato, if they are not cooked through, microwave for a few more minutes at a time until cooked.
• Cool the cooked gnocchi completely and place in Freezer Mates. Frozen gnocchi will keep for up to 6 weeks. 

QUINOA, PUMPKIN AND FETA SALAD

INGREDIENTS

800g Kent pumpkin, seeded, cut into 1cm wedges,
with skin on
Vegetable oil
2 tsp dukkah, plus extra to sprinkle
200g quinoa, rinsed
1¾ cups water
350g frozen peas
8 small radishes
45g dried cranberries
2 tbs pepitas, lightly toasted
2 cups watercress, leaves picked
3 tbs lemon juice
80g Persian fetta
2 tbs oil

METHOD

1. Preheat oven to 200°C.
2. Place pumpkin in the Season Serve® with vegetable oil and dukkah. Seal and shake to evenly coat. Place pumpkin pieces on TupperChef™ Baking Sheet in a single layer. Roast for 25-30 minutes until tender.
3. Meanwhile, place the quinoa and water in the Compact Cookware 1.5L Saucepan. Bring to boil and reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
4. Microwave peas in the Mix ‘N Wave 1.5L Jug at 800 watts for 5 minutes or until tender1. Strain and refresh under cold running water.
5. Place cooled pumpkin, cooled quinoa, peas, radishes, cranberries, pepitas, and watercress in the Coastal 1.5L Bowl. Drizzle with lemon juice and oil from the feta. Season with salt and pepper and gently toss with Coastal Servers to combine.
6. Crumble over marinated feta and sprinkle with a little extra dukkah.

Kitchen note:
1 Microwave cooking times may vary.

Pumpkin is low in saturated fat and cholesterol and a great source 
of vitamin A and C. It’s also high in potassium, manganese, copper
and riboflavin. Paired with the complete amino acids, fibre and protein
in quinoa this salad packs a nutritional punch.

Note: Broadbeans omitted since testing

ORANGE, GOJI AND PISTACHIO CHOCOLATE SHARDS

INGREDIENTS

400g white chocolate melts
1 tsp vanilla extract
100g pistachios, chopped
100g goji berries, whole
2 tsp orange zest

METHOD

1. 1. Place the chocolate in Mix ‘N Wave Jug 1.5 Litre and microwave for 1 minute at 500 watts1. Stir with the TupperChefTM Spatula Medium and microwave at 500 watts for a further minute, then stir. If not completely melted continue to heat in 20 second bursts. When completely melted, stir in the vanilla extract.
2. 2. Pour half the chocolate into a TupperChef™ Slice Form, smooth with the Spatula and scatter half the pistachios and goji berries over the top. Pour the remaining chocolate on top, smooth with the Spatula and top with the remaining goji berries and pistachios, along with a sprinkle of the orange zest
3. 3. Place in the fridge to set. When firm remove the chocolate from the Form and break into pieces up with the U-Series™ Chef Knife. Store in the Bake 2 Basics Slice ‘N Stor in cool dark place.

Kitchen Note:
1 Microwave cooking times may vary.

FATOUSH SALAD

INGREDIENTS

2 wholemeal pieces of pita bread
60ml extra virgin olive oil
1 tbs paprika
Sea salt flakes
10 radishes, trimmed
3 Lebanese cucumbers
250g punnet grape tomatoes, sliced in half
1 cup mint leaves
½ cup flat-leaf parsley leaves
1 tbs lemon juice
1 tsp Sumac

METHOD

1. Preheat oven to 200°C.  Place pita bread on the TupperChef™ Baking Sheet, on a baking tray.
2. Brush each side of the pita with 1 tablespoon of the oil. Sprinkle with paprika and salt flakes.
3. Bake in oven for 6 minutes, turning once during cooking or until golden and crisp. Remove from oven and allow to cool. Break pita into large pieces.
4. Using the MandoChef, very thinly slice the radishes.
5. Using the Twistable Peeler, slice the cucumbers lengthwise into ribbons.
6. Arrange the cucumber, tomatoes, radish, mint, parsley and pita in the Coastal 1.5 Litre Bowl or on a large platter.
7. Combine the lemon juice, sumac and remaining oil in the Bake 2 Basics Quick Shake. Drizzle dressing over the salad,season with salt and pepper to taste. Serve immediately.

Kitchen Note
Dress the salad just before serving to retain the texture of the crunchy pita.
The Smooth Chopper™ is excellent for finely chopping mint and parsley leaves.

BANANA, APRICOT & OAT BARS

INGREDIENTS

3 large very ripe bananas
255g traditional rolled oats
30g finely chopped dried dates
30g finely chopped dried apricots
20g cup slivered almonds
2 tsp ground cinnamon
2 tsp vanilla extract
2 tsp stevia

METHOD

1. Preheat oven to 180°C.
2. In the Thatsa® Bowl Small mash banana until smooth. Add oats, dates, apricots, almonds, cinnamon, vanilla and stevia. Stir with TupperChef™ Spatula until well combined.
3. poon into the TupperChef Slice Form.  Using the Spatula, press evenly into Form. Bake for 30 to 35 minutes or until golden. Cool completely. Cut into small bars.
4. Store in an airtight container such as the Bake 2 Basics Slice ‘N Stor.

Kitchen Note: 
For a nut free version, remove the almonds and replace with an additional 10g each of dates and apricots.

PEACH TEA COCKTAIL

INGREDIENTS

1L boiling water
4 peach flavoured teabags
1 kiwifruit 
2 limes, quartered
1 handful of mint, washed and torn
100ml agave syrup
Ice, to serve

METHOD

1. Pour boiling water into the Teaz’ Me® Teapot and add the tea bags. Leave to brew for 10 minutes.

2. Meanwhile finely slice kiwi fruit with the MandoChef® on slice setting 2.

3. Once tea has brewed, remove the tea bags and place in the refrigerator1 to allow tea to cool.

4. Once cooled, place the kiwifruit, lime, mint, agave syrup and ice into Teapot.

5. To serve, pour your delicious tea in Teaz’ Me Mugs, adding some pieces of fruit from the Teapot.

Kitchen Note:
1 Take care placing the hot Teapot in the fridge.

SPINACH AND RICOTTA STUFFED PASTA SHELLS

INGREDIENTS

24 jumbo pasta shells (Conchiglioni rigati) 
1½ cups mozzarella cheese 
½ cup Parmesan cheese 
¼ cup fresh basil leaves 
1 x 250g box frozen spinach, thawed and drained well 
600g ricotta 
1 tbs lemon zest 
1 large egg 
1 tsp sea salt 
½ tsp cracked black pepper 
½ tsp ground nutmeg 
800ml passata 
Extra basil leaves to garnish 
Extra Parmesan to serve

DIRECTIONS

1. Fill the Compact Cookware 3.5L Saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes or until al dente. Drain, rinse under cold water and set aside. 

2. Grate the mozzarella and parmesan cheese with the Grate ‘N Measure. Finely chop the basil with the U-Series Chef Knife. Place 1 cup of mozzarella, ¼ cup of 
parmesan, basil, spinach, ricotta, lemon zest, egg, salt, pepper and nutmeg in the Thatsa® Bowl Junior and combine well with theTupperChef Spatula Medium. 

3. Preheat the oven to 180°C. Spread half the passata in the base of theUltraPro 3.3L Rectangle. Gently fill each pasta shell with the spinach and cheese mixture 
and place in the container. 

4. Pour remaining passata over the pasta shells, Cover and bake for 30 minutes. Remove from the oven, sprinkle with the remaining cheese and return to the 
oven, uncovered, for 8-10 minutes until the cheese has melted. 

5. Serve, garnished with fresh basil and extra parmesan cheese. 

SUPERFOODS GRANOLA

INGREDIENTS

3 cups old fashioned oats 
1 cup almonds 
½ cup walnuts 
¼ tsp sea salt 
½ cup maple syrup (or honey) 
¼ cup coconut oil 
¼ cup sesame seeds 
¼ cup pumpkin seeds 
2 tbs flaxseeds 
2 tbs chia seeds 
1 cup coconut chips 
½ cup goji berries 
¼ cup dried cherries 
¼ cup dried cranberries

DIRECTIONS

1. Preheat the oven to 160°C. Use the Bake 2 Basics Measuring Cups to measure out all the ingredients. 

2. Combine the oats, almonds walnuts and sea salt in the Thatsa® Bowl Junior. Place the seeds and coconut chips into Thatsa® Bowl Small. 

3. Place the maple syrup and coconut oil into the Mix ‘N Wave Jug 1.5 Litre, cover and microwave at 800watts for 35-45 seconds until melted. Pour into the bowl with the oats and nuts, and combine with theTupperChef Spatula Medium. 

4. Place 2 TupperChef Baking Sheets on metal trays. Spread half the oats mixture over each Baking Sheet. Bake for 20 minutes, stir with the Spatula half way through cooking to ensure even toasting. Add half the seed mixture and bake for a further 10 minutes until golden brown. 

5. Let the granola cool completely and then place into Thatsa® Bowl Junior. Add the dried fruits, seal and turn gently to combine. 

6. Store in your preferred Modular Mates container.

PERFECT POACHED EGGS

TOP TIPS

• Use the freshest eggs you can get.
• Use a wide pan, like the Compact Cookware Fry Pan, so that the eggs aren’t crowded in the pan.

DIRECTIONS

1. Fill the pan with approximately 5cm of water and bring to the boil. 

2. Reduce to a bare simmer and add 1 teaspoon of white or cider vinegar.

3. Crack each egg into a tea cup, or small dish, then slide into the simmering water. 

4. Cook for 2-3 minutes, for a runny yolk, or until cooked to your liking. 

5. Remove with a slotted spoon, like the Kitchen Preparation Skimmer. 

6. Drain on a paper towel before serving.

QUINOA, LENTIL, APPLE & WALNUT SALAD

INGREDIENTS

 Ingredients 
½ cup French green lentils 
2/3 cup quinoa 
½ cup walnuts 
1 red apple, halved 
2 sticks celery 
¼ red onion 
½ cup parsley leaves 
½ cup mint leaves 

Dressing 
¼ cup of olive oil 
¼ cup apple cider vinegar 
1 lemon, zest & juice 
Cracked black pepper and salt, to taste

DIRECTIONS

1. Place 4 cups of water in the Compact Cookware 2.5L Saucepan, bring to a boil and add the lentils. Boil for 2-3 minutes, reduce heat to a simmer, and cook for 25 minutes or until tender. Rinse lentils under cold running water, drain and set aside. 

2. While the lentils are cooking, place the quinoa in a fine mesh strainer and rinse under cold water. Place 1⅓ cups water in the Compact Cookware 1.5L Saucepan, add the quinoa and bring to the boil. Reduce heat to a simmer, cover and cook for 12-15 minutes or until the liquid has absorbed and the quinoa is tender. 

3. Preheat the oven to 180°C and place the TupperChef Baking Sheet on a metal baking tray. Place the walnuts on the Baking Sheet and toast in the oven for 8-9 minutes, until golden. Cool completely the process in theTurbo Chef® and process until coarsely chopped. 

4. Use the MandoChef® to finely slice the apple, celery and red onion. Finely chop the parsley and mint with the U-Series Chef Knife. Place all of the salad ingredients into the Thatsa® Bowl Junior and gently combine with the TupperChef Spatula Medium. 

5. To make the dressing, combine the oil, vinegar, lemon juice and zest into the B2B Quick Shake, seal and shake to combine. Pour over the salad, season well with pepper and salt, and mix to combine. Serve in your preferred Table Collection Bowl.

TANGY ROCKET & PEAR SALAD

NGREDIENTS

120g baby rocket leaves
1 just-ripe pear

DIRECTIONS

Dressing
1 tablespoon lemon juice
2 tablespoons olive oil
½ teaspoon Dijon mustard
Salt & cracked pepper to taste

Method

1. Using U-Series™ Paring Knife, quarter, core and slice pear lengthways. Place in the Table Collection 2 Litre Platter with the rocket.
2. Place lemon juice, oil, mustard and salt and pepper in Stor ‘N Pour. Seal and shake well. 
Drizzle dressing over salad and using the Table Collection Serving Forks toss gently to   combine.

Kitchen note:

Best made just before serving

ORANGE SYRUP CAKE (FLOUR LESS)

INGREDIENTS

2 oranges 
5 eggs 
250g caster sugar 
250g almond meal 
1½ tsp baking powder 
2 tsp Orange blossom water 

Candied Orange Syrup Slices 1½ cup water 
½ cup caster sugar 
1 large orange

DIRECTIONS

1. Preheat the oven at 160°C. Pierce the oranges with the U-Series Paring Knife. Place in the Mix ‘N Wave Jug 1.5 Litre, cover with water, cover and microwave at 800 watts for 8-10 minutes until soft and cooked through. Drain off water and set aside to cool. 

2. Cut cooled oranges into pieces, remove and discard the seeds. Place the orange pieces in the Extra Chef™ and process until pureed. 

3. Using the TupperChef Spatula Medium to scoop the puree into theThatsa® Bowl Junior. Add the remaining ingredients and mix with the Spatula until well combined. 

4. Place the TupperChef Kugelhopf on a baking tray. Pour in the cake batter and bake in the oven for 55-65 minutes, until golden, springy to the touch. 

5. Place on a cooling rack and allow to cool completely before turning out.

6. While the cake is baking, make the candied orange slices. 

7. Prepare the MandoChef® with the Straight blade. On setting 3, carefully slice the orange into thin slices. 

8. Place the water and sugar in the Compact Cookware 1.5 Litre Saucepan. Bring to the boil, stirring with the Spatula. Reduce to a simmer and carefully add the orange slices. Simmer for 25 minutes, or until the orange slices are translucent and have candied, and the liquid has reduced to a syrup. Remove Saucepan from the heat and allow to cool completely. 

9. Decorate the cake by placing the candied orange slices around the top of the cake, and finish by using the Kitchen Preparation Ladle to drizzle the syrup over the cake.

Tupperware India Fact Sheet Week 52, 2014 - 21 December 2014 - 27 December 2014/ Tupperware 52 week Fact Sheet 2014

Thyroid Health – Is Tupperware BPA Free and Safe to Use?

BY KIM, ON SEPTEMBER 24TH, 2012

Thyroid health is a fragile thing. So many environmental triggers can set off a cascade of symptoms that deplete your quality of life.

Food storage containers can be one of these triggers.

Why? Because of BPAs.

What is a BPA?

If you use plastic containers for food storage or drink from a plastic water bottle, you want to know about BPAs. It is the most widely used component in food packaging, even in canned foods.

Bisphenol A, commonly abbreviated as BPA, is an organic compound with two phenol functional groups. Bisphenol A is used primarily to make plastics, and products containing bisphenol A-based plastics have been in commerce for more than 50 years. It is a key monomer in production of epoxy resins and in the most common form of polycarbonate plastic.

Concerns about the use of bisphenol A in consumer products started being regularly reported in the news media in 2008. These “concerns” include how BPA messes with thyroid hormone and other receptors in our body depleting our health by confusing our natural, streamlined biology from working properly.

Think about this… BPA is now classified as a food additive (!),a category that requires a cumbersome and time-consuming process to make regulatory changes. Dr. Sharfstein said he hoped its status could be changed to “food contact substance,” which would give the F.D.A. more regulatory power and let it act more quickly if it needed to do so.

Too read more, find indepth research by Dr. Mercola.

“Flexible packaging” — the pouches and films your food comes in — is big money, representing a $21.3 billion per year industry in the United States that is growing by 3.5 percent annually.

And BPA is one of the biggest players in the wrapping industry.

In 2009, more than 6 billion pounds of BPA was made, representing nearly $7 billion in sales. US companies that make BPA are Bayer Material Science, Dow Chemical Company, SABIC Innovative Plastics (formerly GE Plastics), Hexion Specialty Chemicals, and Sunoco Chemicals.

There’s no real incentive for them to change because they’re making a chunk of change. But, to keep your thyroid health growing in a positive direction, you have to take care of yourself.

SO, HOW ABOUT TUPPERWARE?

Boy, we all know Tupperware! They are creative, innovative and crafty. I applaud them.

And, they report that they have been, since March 2010, BPA-free! I applaud them even more!

Tupperware follows the recommendations and guidelines of governmental regulatory agencies regarding materials that may be used in our high quality products. The Company also acknowledges the attitudes of consumers regarding products containing BPA. In its continuous search for the best materials for use in its products, Tupperware has found other materials with improved performance characteristics that have been approved by regulators to be BPA free to replace polycarbonate. As of March 2010, items sold by Tupperware US & CA are BPA free. See the notice at Tupperware here.

Of course, this means that all the Tupperware you have “before” 2010 products are NOT BPA free. 

STILL NOW SURE?

Use glass. Pyrex, Anchor Hocking, or any glass container is fine. Glass does not “leach” chemicals into your food or liquids.

DO NOT MICROWAVE IN ANY KIND OF PLASTIC, INCLUDING TUPPERWARE

No matter what their products say about being “microwave safe”, and this goes for anything plastic, DO NOT MICROWAVE FOOD IN IT. PERIOD!

వాము ఆకులు పచ్చడి

వాము ఆకులు దీనితో పచ్చడి చేసుకుని తింటే చాలా బాగుంటుంది.

వాము ఆకులు - సుమారు పావు కేజీ
శనగపప్పు – 2 టేబుల్ స్పూన్లు
మినప్పప్పు – 1 టేబుల్ స్పూన్
ధనియాలు – 1 టీ స్పూన్
జీలకర్ర – 1 టీ స్పూన్
వెల్లుల్లి రేకులు – 4
ఎండుమిరపకాయలు – 3-4 (తినేకారాన్ని బట్టి)
చింతపండు – కొద్దిగా


1.పొయ్యి వెలిగించి బాణలిలో కొద్దిగా నూనె వేసి శనగపప్పు,మినప్పప్పు,ధనియాలు,జీలకర్ర వేయించుకోవాలి.
2.ఇవన్నీవేగాక ఎండుమిరపకాయలు,వెల్లుల్లి వేసి వేయించుకోవాలి.
3.తరువాత శుభ్రం చేసుకున్న వాము ఆకులు వేసి మూత పెట్టి మగ్గనివ్వాలి.
4.అన్నీ చల్లారాక ముందుగా శనగపప్పు,మినప్పప్పు,ధనియాలు,జీలకర్ర,ఎండుమిరపకాయలు,వెల్లుల్లి,చింతపండు వేసి మిక్సీలో పొడి చేసుకోవాలి.
5.ఇందులోనే మగ్గిన వాము ఆకులు,ఉప్పు వేసి మెత్తగా నూరుకోవాలి.చివరగా పోపు వేసుకుంటే వాము ఆకులు పచ్చడి తయారైనట్టే.