All-Season Quick Bread Or Muffins (Basic R Recipe
1 cup whole wheat flour
2 cup all-purpose flour
1 tsp salt
1/2 tsp soda
1 tsp baking powder
2 tsp cinnamon
1 cup walnuts, chopped
3 large eggs
1 cup sugar, white or brown
1 cup oil
1 tsp vanilla
2 cup prepared fruits such as
1 banana, zucchini, carrot,
1 tomato, orange or apple
COMMENTS: Choose from the following: Banana: Peel and pure 4 to 5
medium bananas for 2 cup total. Carrot: Grate 1 or more medium
carrots for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2
cups total. Orange: Grate one tablespoon orange rind. Peel seed and
chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred
four medium apples. To two cups shredded apple, add one teaspoon
lemon juice. Tomato: Peel three to four medium tomatoes. Cut in
halves and squeeze out seeds. Chop and measures two cups pulp. For
quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2
inches. For muffins, have ready 2 12-cup muffin pans. In a medium
bowl, combine flours, soda, baking powder, cinnamon and walnuts. If
preparing muffin mix for storage, omit nuts and divide dry
ingredients into three batches. In a large bowl, whisk eggs until
foamy, add sugar, oil and vanilla and whisk until blended. Add choice
of fruit or vegetables. Add dry ingredients and stir with fork just
until blended. Do not beat. Divide dough between loaf pans or muffins
pans. Bake loaves in preheated 350'F. oven for 50 to 60 minutes or
until tops are golden brown and a toothpick inserted in centre of
loaves comes out clean. Cool in pans for 10 minutes, before turning
loaves out on wire racks. When completely cool, wrap loaves in
aluminum foil and refrigerate for 24 hours before slicing. To freeze
for up to one month, put foil-wrapped loaf in heavy plastic bag and
seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large
ones, 10 minutes for small. Serve hot. For one-third muffin batch:
Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3
cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and
1/3 cup nuts.
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Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
The problems associated with low carb diets
Its extremely popular, but it is truly safe and healthy for you?
Moreover, it has been suggested that the kidneys can be given too much work to do and that the related change in blood acidity levels causes bone damage, but some of the scientific studies testing the hypothesis have struggled to find significant evidence of kidney damage or bone damage.
Remember, one point that is frequently overlooked, it is damned hard (although certainly not impossible) for vegetarians to follow a reduced carb diet.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion, leek and garlic range of vegetables is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is precious little definitive proof published, allyl sulphides are also believed to help with colds, arteriosclerosis and fatigue.
Foods containing allyl sulfides also have a low calorie count, so you should add them to your diet system.
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