Tag Archives: ingredients

Yogurt and Sugar

 

This is a subject that I think most people are aware of but “sweet” wins. 

The stomach health loves pure unadulterated yogurt. Collect all of those natural bugs that our body needs to digest and absorb our food and keep our digestive  mechanism running efficiently.

Look I am a label reader, have been for years. I always read the ‘ ingredients ‘  on the outside of the packaging (no ingredient label I don’t buy). I don’t look at the calorie or food break down as there will always be a ‘sugar’ content number as there is natural sugars in most foods. Always read the content of the ‘Ingredients’. With almost 95% of the yogurt especially the flavored ones or ones with a fruit mix (which you can be sure will have sugar added) they will have sugar, corn syrup, fructose or some other sweetener in it. Try to stay clear of this. The sugars actually are harmful to the natural bacteria’s that are in yogurt so you won’t be getting the full benefit of eating yogurt.

The reason they put sweetness in the yogurt is it makes it more palatable especially to children and they sell more of the product as  “Healthy”. In most cases you may as well have desert.

What I do with natural unsweetened yogurt is I might add passionfruit from our vines or at this time of the year fresh Mango’s, strawberries. Basically I add any fruit that is in season “Fresh” .

If you are used to eating flavored yogurt, try weaning yourself on to the natural unsweetened ones. Its like breaking the habit of having sugar in your tea or coffee. Once you break the habit you find your tea or coffee undrinkable containing your teaspoon or more of sugar.

If you have a weight problem well then that is a good reason to look on the shelves for the natural product. I actually make my own yogurt as I have a yogurt maker. This way it is much more economical and I believe tastier.

If you are buying yogurt this is what you look for

“If you don’t do different nothing will change”

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Home made Hoisin sauce

 

Ingredients

  • Juice of an orange (remove the pits)
  • 2 tablespoons almond butter
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon raw honey
  • 5 tablespoons gluten-free soy sauce
  • 1/2 tablespoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes
  • 1 teaspoon tomato paste

Procedure

  1. Add all ingredients in a saucepan over medium heat.
  2. Bring ingredients to a boil, then turn the heat down to very low.
  3. Whisk and simmer gently for five minutes, stirring frequently to prevent the sauce from sticking to the pan.
  4. Set aside in a ramekin. Leftovers can last up to two weeks when stored in an airtight container.

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Does This Not Look Delicious

CARROT AND WALNUT CAKE (GLUTEN FREE – VEGAN)

For Me I am not a vegan or have a problem with gluten so if I did not have some of the ingredients I would use what ever is in the cupboard.

SERVES: 8–12. You can also use non-gluten free ingredients if you prefer.

Ingredients 

vegan and gluten-free margarine, for greasing

225 g/8 oz gluten-free self-raising flour

2 tsp gluten-free baking powder

115 g/4 oz brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

85 g/3 oz walnuts, roughly chopped

225 g/8 oz carrots, grated

125 ml/4 fl oz maple syrup

125 ml/4 fl oz rapeseed oil

115 g/4 oz vegan and gluten-free cream cheese

55 g/2 oz vegan and gluten-free margarine

225 g/8 oz vegan and gluten-free icing sugar

Method

1) Preheat the oven to 160°C/325°F/Gas Mark 3. Grease an 18-cm/7-inch round, loose-based cake tin and line with baking paper.

2) Sift the flour and baking powder into a large mixing bowl. Stir in the sugar, cinnamon, nutmeg and walnuts and mix well.

3) Stir the carrots into the dry ingredients, along with the maple syrup and rapeseed oil, and mix well.

4) Spoon the mixture into the prepared cake tin, smooth the top with a rubber spatula and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to firm up for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.

5) To make the frosting, beat the cream cheese, margarine and icing sugar together until smooth. Spread the filling generously on the top of the cake, and on the sides too if you like. Leave to set before serving.

Recipe from Vegan & Gluten-Free Baking part of Parragon’s range of Love Food cookbooks. www.parragon.com/lovefood 

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Did You Know – 11/14/2016

1. enhanced-898-1434116058-5

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2.

Happy four year old boy taking a bath.

If your Shampoo has the words “Organic” on the label chances are it means nothing. There is no formal definition for that word within the cometic industry like there is in the Food industry. Food companies using U.S. certified organic labels must prove their products are at least 95% organic.

Some products may include a few organic ingredients along with several chemical ones — and still claim to be natural or organic on the label.

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3. george-washington-riding-a-dinosaur-126354

George Washington did not know dinosaurs existed as he died in 1799 and dinosaurs were not proven to exist till 1841. Before that time all the fossilized  bones found were thought to be extinct giant humans.

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4.unknown

 

In the mid 1960’s Slumber party Barbie came with a book called “How to lose Weight” one of the tips was “Dont Eat”

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5.

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Col. Muammar el-Qaddafi of Libya infatuated with Ms Rice! In Qaddafi’s compound Libyan rebels found a photo album filled with pictures of Condoleezza Rice. 

I love her very much,” Colonel Qaddafi, told Al Jazeera in 2007, calling her his “darling black African woman.”  When Ms. Rice visited her suitor in 2008, back during the brief period when Colonel Qaddafi was in good graces with the United States, the Libyan dictator put his hand against his heart in greeting.

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Tespo – A New Cool Way to Get Your Vitamins

Explore a better way to take vitamins at home and on the go. Pure and effective, the Tespo system provides only active ingredients in a liquid shot, making it easier for your body to absorb all of the essential nutrients it needs, each and every time.

Box contents: 1 dispenser, 1 Tespo-Go, 1 cup, 1 electrical power cord

  • Tespo dispenser and Tespo-Go for all discs.
  • Dispenser knows which day you’re on.
  • Dispenser mixes formula perfectly.

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This just came up on my Facebook page and I thought it looked like a great idea. On looking into it I think I will give it a try once I have used up all my vitamins.

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce

 

 

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3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

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Ingredients
3 eggs
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)

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Method
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning

Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.

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Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.

NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.

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