This video shows you how to eliminate the fat from your hips and thighs. As we get heavier and heavier with age, the difference in fat distribution is very different between men and women. This is mainly due to hormonal differences. Hormones determine the amount of fat that’s deposited on your body. When it comes to fat layers deposited on women’s hips, thighs, buttocks, and breasts, it’s called sex-specific fat. Throughout their lives women have a higher percentage of body fat than men (twice as much by 25 years old). Gaining fat mass at a greater rate than men is normal physiology, and it happens when fat cells expand in size (not multiply in the number of fat cells). As girls develop into women, larger fat cells are found in the thighs, hips, buttocks, and breasts, and are due mainly to changes in the woman’s hormone levels. The most effective way to shrink the size of fat cells from all over your body is with routine exercise. Exercise reduces fat cell size everywhere, not just on your hips and thighs (especially your inner thighs). So how can you shrink fat cells in one particular problem area? Fat cell reducing lotions will cause fat cells to shrink where you apply the lotion. Unlike exercise, a fat cell reduction lotion (or cream) — particularly one that contains caffeine and synephrine — will target the fat cells beneath your skin, right where you apply it. Fat cell reducing lotions are quite effective and can dramatically sculpt your problem body parts.

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An easy one pot meal made with vegetables and buckwheat( kuttu, papparai). Details of this vegan vegetable soup with buckwheat recipe is given at: https://www.easycooking321.com/2014/09/vegetable-soup-with-buckwheat.html

Ingredients:
2 tablespoons oil
1 teaspoon cumin seeds
3 small bay leaves
1 cup chopped beans
1 cup chopped carrots
1 cup chopped radish or daikon
1 cup chopped chayote (chow chow)
1/2 teaspoon black pepper
1/2 teaspoon chili powder or cayenne powder
1 tablespoon curry powder
4 to 6 cups vegetable stock as desired
1/4 cup and 1 tablespoon of whole buckwheat (kuttu)
1 (15 oz or 425g dry wt 10 oz or 284g)) can of black beans which has been rinsed and drained
1 teaspoon salt or to taste
a few cilantro leaves

Preparation: To a pan on medium heat with 2 tablespoons of oil add cumin seeds and bay leaves and wait until the cumin seeds starts to sizzle.
When the cumin seeds starts sizzling add the chopped green beans, carrots, radish and chayote squash and saute it for a couple of minutes. Add black pepper powder, red chili powder and curry and saute for mix cover and cook for about 5 minutes.

After it has been cooking for approximately 5 minutes add the vegetable stock and buckwheat and cover and cook for 15 minutes. After it has been cooking for 15 minutes check to see if the vegetables and buckwheat is cooked. For best results the vegetables need to be a little crunchy. Next, add the black beans, salt and chopped cilantro leaves, turn the heat off and serve. Serves 4.