The only good thing about Valentine’s day is the candy and I never get any. I sit alone, no valentines, no candy, no romance. The only thing I get is dog food.
___________________________________________________
Freddie Parker Westerfield, Published Poet
To read more click here:
Just a quarter cup of walnuts provides nearly 100% of the recommended daily intake of DHA.
Woof Woof Bark Bark
Ingredients
Directions
Journal Reference: Marshall G. Miller, Barbara Shukitt-Hale. Berry Fruit Enhances Beneficial Signaling in the Brain. Journal of Agricultural and Food Chemistry.
I have a reputation, among those who know me, to have an “interesting” sense of humor. Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.
“Food for thought. “
I have been Oreo-deprived for years. I don’t buy them because they are potato chips to me – can’t stop with one. When my good friend Linda sent this recipe I thought I’d die and go to heaven. AND it seemed toooooo simple.
I have 4 potlucks to go to so I immediately went to the big box store and bought a TUB of cookie dough, enough for more than 80 cookies.
Healthy, NO trans fat
10 packages, possible trans fats
a 10-package box of Oreo cookies
Triple Chocolate, triple trans fat
and a Box of brownie mix that makes 8 batches of brownies.
First Pot luck:
After 30 minutes it was soup. After 55 minutes it was congealed enough to remove. (and I was afraid the chocolate chip cookie dough on the bottom would be burnt). Soft and squishy and any trace of Oreo had been drowned in the brownie batter. BUT verrrrrrrrrry tasty.
Second Pot luck:
I ate another package of Oreo’s to make sure they were still fresh and this time only made one batch of brownie mix.
I have a reputation, among those who know me, to have an “interesting” sense of humor. Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.
“Food for thought. “
There are so many recipes for Oreo Lasagna on the internet I taste-tested them all to make sure you, my loyal subscribers, had the healthiest. Note: If you are allergic to chocolate substitute ingredients that aren’t chocolate.
Healthy OREO LASAGNA
Ingredients
2 packages Oreo cookies (One package to eat – for energy – while you are making the lasagna and the other for the recipe)
4 tbsp. butter, melted
8 oz reduced fat cream cheese, softened (This is good as not only is it reduced fat but it’s softened so it won’t be hard in your arteries)
1/4 cup sugar (An excellent source of energy)
2 tbsp. skim milk (This is good as it’s a major food group)
12 oz fat-free cool whip (This is good as it is low-fat like the cream cheese.)
6 Snack Pack Fat Free Chocolate Pudding cups (This is good as there are preservatives in the pudding cups which will help the Oreo Lasagna from going bad before it hits your stomach
2 bags of mini chocolate chips (One bag to eat while you’re waiting for the lasagna to set in the refrigerator)
Instructions
1. Spray a 9×13 casserole dish with non-stick spray (Do NOT use butter and add fat to the recipe)
2. In a zip closed bag, crush the Oreo Cookies (Taste the crushed topping as you go to determine the proper consistency. Do NOT use a food processor to crush the Oreo’s so you benefit from the exercise of pounding the cookies into submission)
3. Set aside 1 cup of crushed Oreos for topping
4. Combine remaining crushed Oreo’s with melted butter
5. Press Oreo-butter mixture into the bottom of the dish
6. In a small bowl whip the softened cream cheese using a handheld mixer until light and fluffy (Make sure it’s fluffy as air is a life force)
7. Mix in sugar, milk and 1 1/4 cups of cool whip
8. Spread cream cheese layer over the Oreo crust
9. Layer chocolate pudding in an even layer over the cream cheese (or just mush it all together since it will eventually end up that way)
10. Spoon remaining cool whip over pudding and gently smooth (It’s important that you are gentle so as not to agitate any existing fat molecules)
11. Sprinkle on mini chocolate chips
12. Refrigerate to chill for 4 hours (Eat the remaining chocolate chips while Lasagna is chilling)
Each serving is 8 WW+ points (I’m not sure if this is short-hand for Weight Watchers or 8 out of 10 points on the Wowza Wowza scale)
Nutritional Info
Calories 309 Calories from Fat 127 Total Fat 14.1g Saturated Fat 7.0g Cholesterol 20 mg Sodium 265 mg Potassium 46 mg Carbohydrates 42.9g Dietary Fiber 1.0g Sugars 28.4 g Protein 3.5 g (Obviously a good source of protein – almost 4 grams)
Vitamin A 6% – Vitamin C 0% – Calcium 7% – Iron 6% (This is good as it’s better to get your vitamins through food than pills)
Nutrition Grade – D (“D” as in DEEEEEElicious . . . of course)
Most of you read my blog for cultural awareness and fast breaking scientific events such as Pi Day on March 14 . This year it’s even more special because it’s 3/14/15!!!!!
The Greek letter “π” (pronounced pi) is the symbol used in mathematics to represent a constant — the ratio of the circumference of a circle to its diameter — which is approximately 3.14159. That’s why Pi Day is an annual international celebration.
Since pi is a Greek letter if you are cutting down on sugar you could eat Spanakopita (Greek spinach pie) instead.
Pi Pie at Delft University
*”Pi has been calculated to over one trillion digits beyond its decimal point. As an irrational and transcendental number, it will continue infinitely without repetition or pattern. While only a handful of digits are needed for typical calculations, Pi’s infinite nature makes it a fun challenge to memorize, and to computationally calculate more and more digits.” SEE!!! Culture and science can be fun!
I have little self-control. When I like the taste of something – usually something sweet . . . or salty . . . or savory – I go back for more until it’s all gone. I look for quick, one-serving ways to indulge. Been making single serving brownies for years so when I see this “lighter” version I have to try it.
Take a box of any flavored cake mix and a box of angel food cake mix – shake ’em both up, all together, in a freezer bag and store.
When you want a quick single-serving of cake:
Lo and behold there’s a lemon cake mix in the cupboard. I run (actually I drive) to the grocery store, buy a box of Angel Food.
I don’t want to mix them together. What if I don’t like it? No need spoiling 2 boxes of mix.
Having passed middle school math I take 1 1/2 TBSPs of each mix, stir in the water, zap it and put it in refrigerator to cool. I garnish with frozen fruit to make it look gourmet, give Freddie the frozen fruit, and eat the cake. It has the taste and consistency of sponge cake. Ok, but not my favorite. However, Freddie thoroughly enjoys the fruit.
Being ever curious I try my old stand-by for single serving sweets – No-Fat Trader Joe’s Brownie mix – garnish with chocolate chips. MUCH better than the lemon flavor . . . could be the chips.
I still have an unmixed box (minus 3 TBSP) of Angel Food so I’ll try another flavor when I run out of lemon and chocolate cake mix.
“Let us pray for eyes to see and ears to hear, and for hearts that long for peace.” ‘Abdu’l-Baha- Paris Talks, Baha’i World Faith
I like to experiment on my guests. I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey). People who have been to my “experimental dinners” know that, after tasting something I made and don’t like, I announce “This tastes terrible”. First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.
Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too. I also make sure to tell them if they like something “Eat up cuz I will probably never make it again.”
It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!
ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting. I’ll freeze it for my experimental dinner party next year . . .
(complements of Susan Stamberg)
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)
Makes 1 1/2 pints.
It’s that time of year again for “Cooking with Judy” Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared! View original post 246 more words
When I’m tired I crave something sweet: Frozen cherry pie, on sale, can’t be beat . . . unless I drop it on my feet . . . .
Unretouched photo of cherry pie scraped off the bottom of the oven.*
Hammy Hamster sez:
“BYOP”
(Bring your own pretzels)
I did REALLY well all September in cutting out refined sugar . . . then October happened and I starting practicing eating candy in preparation for Halloween . . . Dr Joel Fuhrman, he don’t like sugar, no how. Here’s some of his ways to stay away from sugar AND lose weight:
1. Eat a large green salad as your main dish at least once a day, with a healthy dressing. (I put spinach in my fruit smoothie, does that count?)
2. Eat two ounces of nuts and seeds a day. Include walnuts and flax seeds. (I only eat brownies that have walnuts in them)
3. Eat some beans every day, in a soup, chili or burger. (I bought a can of beans)
4. Eat a large serving of cooked green vegetables every day. (I put spinach in my fruit smoothies, see #1)
5. Eat one fresh fruit with each meal (I put spinach in my fruit smoothies, see #4)
Dr. Joel Fuhrman’s Healthy Chocolate Cake
“This cake tastes so good, you’ll never believe that it’s packed with veggies.” (This is a quote from Dr Fhurman. Please make it and let me know – I only make recipes that have less than 4 ingredients, including the package mix)
Chocolate-nut Icing:
Preheat oven to 350 degrees. Mix flours, baking powder and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups dates with the pineapple, banana and apple.
Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
I drink a concoction of spices which is quite good that I first saw on Dr Oz. Dr Sanjay Gupta drinks this every evening for calming. Now that there is more in the news about the cognitive benefits of turmeric on Alzheimer patients and the anti-inflamatory effects of ginger and cinnamon I thought I’d share.
1 cup almond milk – either vanilla or chocolate
1/2 tsp turmeric
1 tsp cinnamon
1/4 tsp ginger
1 tsp honey to drizzle over top
Heat the almond milk in microwave. Stir in spices. Drizzle honey on top. (You can add a packet of Stevia to the mix if you like your drinks sweet) I like the dark chocolate almond milk and don’t add honey or stevia.
I buy bulk turmeric, cinnamon and ginger in the market and mix up a batch to have on hand. I add 1-3/4 tsp of mixed spices to one cup of almond milk.
When I was in college I slept with Paul Newman. I shared a one bedroom apartment with two other “women” (I thought I was a W-O-M-A-N ala Helen Reddy). We furnished the bedroom with $5 (it was in the 60’s) mattresses from Goodwill – no frames, no box springs, just sanitized -(I think) formerly-used mattresses on the floor. Wall-to-wall mattresses – there was barely room to walk between them. A gigantic floor to ceiling poster of Paul Newman informed our dreams and was our homage to decor.
In my middle years George Clooney (Hooked on haiku & George Clooney) took Paul’s place. But now George is off the market (You Mean I Could Have George Clooney’s Baby) and I’m hard pressed to find anyone as tasty.
After I watched this short video “How to Live Passionately NO Matter Your Age” I realized I’d better get cook’n . . . again!
Rosemary Lee Seeking Equilibrium is my hero: She is doing the “shuck the sugar” for a month with me – and gasp! – she threw away Oreo cookies that were next to her bed:She sent me this:“This works!! I had some with some cumin and salt for a southwest popcorn.For the popcorn lovers!!! Microwave popcorn, no bags, no butter, no oil!!!! It’s genius really. Simple, simple genius.Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave. No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
- Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice).
- Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
- Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.”
Corny Facts
- Americans consume some 16 billion quarts of this whole grain, good-for-you treat. That’s 51 quarts per man, woman, and child.
- Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped is only 55 per cup.
- Popcorn differs from other types of maize/corn in that is has a thicker pericarp/hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.
- Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn’t crumble.
- “Popability” is popcorn lingo that refers to the percentage of kernels that pop.
- How high popcorn kernels can pop? Up to 3 feet in the air.
- The world’s largest popcorn ball was created by volunteers in Sac City, Iowa in February, 2009. It weighed 5,000 lbs., stood over 8 ft. tall, and measured 28.8 ft. in circumference.
- If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels!
P.S. Rosemary, there are only a few people (besides Laurie F.) who would describe popped corn as “little puffs of heaven” and you are one of them!
My motto: Never, ever give up on healthy eating when it comes to chocolate!
Brownie mix and pumpkin . . . well you’ll have to read my first attempt 3 ingredients to Eat Healthier and lose cravings . . . not so delectable. So back to Google and trying cake mix instead of brownie mix. I also used an ORGANIC brand of pumpkin but the “batter” was so stiff I couldn’t stir it. So I plopped in an ORGANIC egg . . . and of course, flax-seed to make it a COMPLETE health food.
ALL organic ingredients
I’m eating more vegetables! Pumpkin is very healthy so I googled pumpkin recipes. Two-ingredient chocolate & pumpkin brownies! I added flax seeds to make it a bona fide health food. Can’t go wrong, right?
Pumpkin-Flax-Chocolate THING with walnut garnish
I’m an accidental gardener. It’s a very inexpensive and quite a suspenseful, way to garden.
Let me explain:
I used to have a ginormous composting bin that was too hard for me to maintain. Now, I just dig a hole in the garden dirt, throw in the compost “stuff”, cover it with dried leaves and more dirt.
VIOLA!!! All sorts of interesting, unknown, plants germinate and grow from the “compost” seeds. Some times the accidental plants are flowers whose seeds blows in. Sometimes the accidental plants even produce a crop. One year I got huge crop of bad tasting cantaloupe.
Mary, Mary, quite contrary,
How does your garden grow?
With silver bells, and cockle shells,
And kitchen refuse all in a row.
Green pepper and accidental weeds
Plopped a branch from a neighbors fig tree in a pot – baby fig tree!
Accidental Flowers
Accidental Strawberry plant
Cucumbers that never turn green?
Accidental “Compost” Garden and a few plant that are still unknown
I love ice cream sandwiches. Vanilla ice cream sandwiches. The taste of chocolate when meeting the creamy vanilla – nirvana. I like to nuke them – one at a time, of course – to cream ’em up a tiny bit.
I rarely buy a carton of ice cream sandwiches at the market because once I experience the taste and texture I can’t stop eating them.
NOW, thanks to the Today Show, no one will know how many I eat . . . at one time.
Al Roker, known for his discriminating taste palate, couldn’t stop sipping and yumming – good enough endorsement for me!
Bob the Blobfish
“Here she goes . . . again . . .”
After my last post lamenting that my readership had fallen off, I rarely got comments and I didn’t know if I should continue blogging I received 3 direct e-mails telling me the comments box was missing from my post . . .
As is my professional bent to find meaning in life’s experiences I’ve been mulling, mulling over the meaning of my “comments” box disappearing.
My Mulling Conclusions:
(Did you think I wouldn’t find some way to free associate?)
always with love,
judyJudith
by Rick Yerman in response to I’ll Take the Fall
Rick, Can’t snicker at this . . . homemade bliss . . .
Homemade Snickers from Iheartnaptime **
Layer #2
1/4 cup unsalted butter
1 cup granulated sugar
1 7 oz jar marshmallow fluff
1/4 cup peanut butter
1/4 cup evaporated milk
1 tsp vanilla extract
1 cup salted peanuts chopped, roughly chopped
Layer #3
1 14 oz bag of caramels
1/4 cup whipping cream
Layer #4
1 1/4 cup milk chocolate chips
1/4 cup peanut butter
For directions on layers 1, 2, 3 & 4 you will have to click on Homemade Snickers from Iheartnaptime so I don’t get in trouble posting the entire recipe!!!!!!
By Vandi Clark
Last night I ate a carton (only 16 oz.) of my new favorite HEALTHY chocolate ice cream from Trader Joe’s. Ok, truth in advertising – “non-dairy frozen dessert”
Burn more calories if you scoop it into a bowl instead of eating from the carton.
Sooooooooo creamy* and sooooooooo healthy cuz it’s made with coconut milk – everyone knows how healthy coconut milk is. AND there are only 180 calories per serving and ONLY 4 servings in the 16 oz. I figure I actually consumed even lower calories because I ate it for dinner (or instead of dinner, depending on your point of view).
However, there are 16 grams of sugar per serving. So I went to my favorite blog Chocolate Covered Katie to see if she had a recipe that was even more delicious with less sugar. This is what Katie made.
You will have to click on her link to see HOW she made it cuz I got a rather scathing rebuke from another recipe blog (not my Katie) when I posted her entire recipe. Even though I put up her link she didn’t like that.
When you make it let me know if it’s as delicious as Katie says. In the meantime I have 2 more cartons of Trader Joe’s Chocolate Coconut frozen dessert in the freezer for dinner tonight and breakfast in the morning.
Delighted Momma created this no-bake “concoction”. Pretty tasty! Can’t say how many Apple Pie Energy Snacks it makes since I had to eat them as I was forming the balls to give me enough energy to form the balls.
I roasted the flax seeds 375 degree oven for 10 minutes on a cookie sheet. I threw all the ingredients in a blender. Shared the 1/2 of the left-over apple with Freddie. Scooped out portions of energy-ball-pie-apple “goo” with a spoon and formed into sorta-shaped-balls. Delighted Momma‘s picture is better than mine, which is why I do not write a food blog. Put balls on waxed paper. Put in refrigerator. Ate some more periodically to test how different degrees of cold impact the taste.
I’m a bit exhausted now from all my taste testing. So I’m going to eat a fudge bar now to regain some energy.
Thanks Delighted Momma!
(She’s got some other no-bake recipes I’ve not tried)
“Kraft Foods has decided that the pitcher pitchman needs a new look that plays up his “undeniably fun personality.”
And, of course, he has a Facebook page.
“It seems that formerly rather terse Kool-Aid Man (a guy in a costume) will now be a bit of a chatterbox in his ad spots. In one, for example, he’ll be seen thinking about which mix he should “wear” and saying that, “I put my pants on one leg at a time. Except my pants are 22 different flavors. I’ve got grape pants, I’ve got watermelon pants.”‘
SO MANY USES FOR KOOL-AID now then when I was a child.
My personal favorite:
Sour Gummy Worms
How do I know when I’m seriously sick? I lose my taste for coffee and sweets. NOW THAT’S SICK. But I am willing to sacrifice myself for all YOU, my loyal followers, and do a sweets for Valentine’s Day post.
(Low Calorie) Red-Velvet-Oreo-Truffle-Brownie Bars
(To get the REAL recipe, the full directions and list of ingredients click here: http://pizzazzerie.com/
Red Velvet cake mix
Melted butter
Egg
Cup water
Vanilla extract
Oreos (This is a labor-intensive recipe, buy 2 packages to keep up your energy making all the layers)
Cream cheese
Chocolate bark and/or mini chocolate chips.
Follow all MY instructions to make this a low-calorie treat.
Let cool completely before cutting into squares. (Use a spoon to eat while still warm. Spoons use more calories than knives)
Looking Svelte!
Haiku-Recipe for Snow Cream
Freshly fallen snow
Mix cream, sugar, vanilla
Stir until it’s soft
* * *
Alas, no CLEAN snow?
Alas, No snow just sun shine?
Eat Ben & Jerry’s
haiku-heights
prompt, SNOW
“Chloe Tuttle has a bed and breakfast in Williamston, North Carolina. Cloe says, snow cream ” . . . . tastes like homemade ice cream, but very special because you can only get it once a year.” The trick, She says, is to use soft, freshly fallen snow. (TRICK! Seems essential, but then I’ve never lived where it snows.)
Snow Cream Recipe
Directions: “Stir until it’s soft,” Chloe Tuttle says.
Browned to perfection!
It’s that time of year again for “Cooking with Judy”! Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it. The turkey comes out brown, beautiful and MOIST.
I’ve done this every year for almost two decades and it’s never failed. (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
P.S. The first year I made the turkey this way I had it sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.
Real Life Testimonial: “So the turkeys were a success!!. I put them in our barbeque oven at 500 degrees for an hour and a half. They turned out perfect!!! That was awesome!!!!! I will be doing it that way from now on.“
In my NEW search to figure out how to eat healthier and not know it, I found this recipe. Wahooooooooo, hidden protein.
Please let me know if they are as good as they look because I have to buy all the ingredients except for the chocolate chips. . .
Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Yields about fourteen 1 1/2″ cookie dough balls. (or 2 enlarged balls, 7″ x 10″)
Texanerin Baking writes:
“There was a gentleman by the name of Sylvester Graham, and he invented the graham cracker because he thought it would be a deterrent for people’s sex lives. He lived at a time where foods were becoming processed, and thought that part of processed food and rich foods led to what he called ‘venereal excess’ and led people to being a little too focused on their libido. And I can only imagine, as a guy who thought that processed foods and sugars were bad for you, what he would have thought about s’mores nowadays using his graham crackers.”
A former baseball player, Josh Chetwynd wrote How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink. The above is an excerpt from one of the 75 short essays that trace the history of popular food and dispel common misconceptions.
Ingredients:
1 10 oz. bag mini marshmallows (Approx. 6 cups)
1 12 oz. package semi sweet chocolate chips
5 tbsp. butter
8 cups Golden Graham cereal (one 12 oz. box)
1 tsp. vanilla (optional)
Directions:
Makes approximately 20-24 bars depending on how big you cut them.
Therapeutic S’mores
Ingredients:
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided – 16 bars, whole
12 large marshmallows
Directions:
Taste test: Eat S’more cups
Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g
Cook’s Tips:
http://www.pamperedchef.com/recipe_search/recipe.jsp?id=91599
OOEY GOOEY Chocolate Chip Cookies – Flourless (Almost better than eating batter)
Yield: 24 cookies. (One serving)
Prep Time: 25 min, Cook Time: 14 min (Eating time: 1 minute per 5 cookies, including chewing)
Ingredients:
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips (Sample the chips first to make sure they are really chocolate)
3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely (place in freezer to shorten cooling time), and store in an airtight container for up to 3 days. (Your stomach is not airtight but if you eat them immediately you don’t have to worry about airtight . . . or 3 days)
Tips:
*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, (for delicate, ahem, tastes) so gently peeling the paper away from the cookie works best. (or simply lick them off the parchment to save time)
http://www.recipegirl.com/2007/11/24/chewy-gooey-flourless-chocolate-cookies/
Let’s Celebrate!
Deep Dark FLOURLESS Chocolate Cookies
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 to 2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
ANGIE MCGOWAN From blogs.babble.com
Ingredients
2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white
Instructions
1. Add all ingredients to a large mug. Whisk well with a fork.
2. Microwave on high for 2 minutes.
I’m quoting directly from Katie’s’ Blog – in her own words:
Katie
“Feel free to customize this basic recipe any way you want, to make it yours! Add cocoa powder for chocolate ice cream, berries for a sherbet, or even crushed candy canes and peppermint extract for a Christmas treat.”
“Mix all ingredients (except optional ingredients, if they are chunky) in a dish. Then simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 15 minutes to turn the liquid into ice cream. Warning: Make sure your base is completely frozen before use, or it will NOT work!!)”
AND HERE’S THE CHERRY ON TOP OF Katie’s SCOOP!Ice Cream Calorie Info
” As a reference, I (Katie) looked on regular pints of ice cream and saw that the average serving size seems to be 70-80 grams. So the following info is based on 85-gram servings:
Made with just almond milk: 50 calories per serving
Made with 1/2 non-dairy creamer and 1/2 almond milk: 85 calories per serving
Made with all non-dairy creamer (or full-fat canned coconut milk): 120 calories per serving
For more information about the different kinds of milk you can use and how the texture is effected click on the link to see what Katie’s advice is (and for some of her other deeeelicious vegan recipes):
Now that Thanksgiving is past it’s time for more inspiration for the next round of gluttony!
(The black type is written by the author/baker Katie and the CHOCOLATE type is my recipe clarifications.)
Searching for a chocolate-chip replacement, I found: Whole Foods’ mini dark chocolate chunks, an 88% chocolate bar, Ghirardelli 100% chocolate discs, and a chocolate-raspberry bar. So I threw all of these into my pie. Here’s a modified recipe:
(It’s gluten-free!)
Break up the chocolate bars, and melt (on the stove or in the microwave). (Then throw everything except for the chocolate bars needed for stamina) into a food processor and blend until super-smooth. (while blending, put stamina chocolate bars into your mouth processor). Pour chocolate from food processor into a pie crust, or ramekins. Chill out with more chocolate stamina candy bars until pie is chilled in the refrigerator. The pie gets firmer and firmer, the longer it sits. (You, on the other hand, will not)
Chocolate Fudge Pie Nutrition Facts:
143 calories
6 grams fat
2.5 grams protein
0 mg cholesterol
A traditional slice of chocolate mousse pie has 454 calories, 33 grams of fat, and 141 mg cholesterol (Or, there’s always the 920-calorie chocolate mousse pie from Cheesecake Factory…)
It’s that time of year again for “Cooking with Judy” Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared! Chocolate Chip Cookie Dough Brownies
Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min
These brownies are a major treat for cookie dough lovers…
Ingredients:
BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
3/4 cup butter
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semi-sweet chips + 1 teaspoon shortening for drizzle, optional
Directions:
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9 x 13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
I am not to blame
You didn’t have to read this
and that is the TRUTH!
I rarely imbibe in alcohol. I get migraines from wine. I get drunk from hard liquor. I can get drunk THINKING about drinking. When I do have a drink I like vodka martinis. Actually I like the olives.
I like peanut butter cups better than olives. If I were to drink regularly this just might be my nightcap of choice.
Prep time: 5 mins Total time: 5 mins Serves: 2
Ingredients
2 1/2 ounces Reese’s Mini Peanut Butter Cup Infused Vodka, (recipe below)
4 ounces milk
1 teaspoon Hershey’s Chocolate Syrup
4 mini Reese’s Peanut Butter Cups, for garnish
To prepare the martini, combine infused vodka and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small (double the recipe and use BIG glasses OR drink it straight from the shaker) martini glasses.
Plan ahead — it takes 7 days for the Vodka to get addicted to Peanut Butter Cups
6 oz. vodka (Barely enough for taste test. I wouldn’t mess around with ounces because vodka is much cheaper by the liter.)
1/4 cup Reese’s Peanut Butter Cups (After the taste test you might just throw in the whole bag)
Instructions
While consuming Reese’s Peanut Butter Cup Infused Vodka do not drive any motorized vehicle, post your picture on Facebook, sign anything or make a video of yourself taking off your clothes, running down the street screaming uncomplimentary things about your neighbors and post on YouTube.
The writer of this blog and her dog are not responsible for ANYTHING. She got this from:
http://daydreamerdesserts.com/2011/10/reeses-peanut-butter-cup-martini.html/
No Bake Vanilla Cake Batter Chocolate Truffles
1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips
Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.
For ONE STEP Recipe follow directions in red
Step 1. Directions: In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.
Step 2. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls (To save energy don’t roll into balls. Simple use a ladle to eat dough, simultaneously eating a handful of chocolate chips to get the full flavor)
Step 3. If there is no more dough or chocolate left skip this step: After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
Step 4. If there is any chocolate left eat it and skip this step too: Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper makes it easier when working with melted chocolate. (If you don’t have parchment paper go back to Step 2 and follow) Place truffles in freezer or fridge to set up (go and lie down to aid digestive process.)
Use GF cake mix to make this recipe Gluten Free.
For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.
I’m so disappointed. The electricity was out at my office building and I couldn’t hold the Tuesday night Therapeutic Jumbo Journal GroupShop tonight.
So I locked up the office and went home to eat vicariously by reading recipes.
How does Chocolate Chip Cookie Dough that won’t make you sick because there are no raw eggs in it sound?
AND since it is only one serving you will burn up more calories making it than eating it. Is this perfection, or what?
Vanilla Extract (to taste)
1 tbsp Water (or milk)
as much Butter/ Margarine as it takes to get the consistency of your dreams
as many Chocolate Chips as you want to savor the flavor
1. Mash the butter. (50 calories burned if the butter is soft. 150 calories if the butter is hard 500 calories if the butter is frozen)
2. Add every thing except water and chocolate. It will be tough but don’t give up! When complete, you should have a dry crummy mess. (150 calories burned for light, slow mixing, 5,000 calories if you beat it by hand)
3. Once you have incorporated the ingredients as best you can, add as much water or milk as you need untill you get desired cookie dough texture. ( 100 calories burned for water. 467 calories burned for milk since it comes from cows)
If you haven’t eaten it already and want to use up even more calories, scoop dough into 4 balls. (400 calories burned, 100 per ball) Then eat them while you make another single serve batch.
Credit for the yummy goes to Katie at http://chocolatecoveredkatie.com/
The holidays are coming and it is my duty to help you prepare. So here’s a treat you can freeze ahead of time. Since I’ve not made these you’d better try them first and let me know if I should make them.
“Get ready for the most intense holiday goodie you’ve ever tried. These fabulous truffles, created by the VegNews food columnist Hannah Kaminsky, are outrageously flavorful and combine the best part of pecan pie (pecans, sugar and bourbon) in a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests!”
Ingredients
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
TEST BATCH Preparation
1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated. (lick your fingers to make sure the mixture isn’t spoiled).
2. Form mixture into walnut-sized balls,(Lick fingers some more to make sure mixture hasn’t spoiled in the process) then place on a cookie sheet (Eat a few of the balls to make sure the texture is right) and freeze for 2 hours. (The best way to tell if the balls are frozen is to eat a ball every few minutes)
3. (Eat some chocolate first to make sure it’s not spoiled) In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. (Taste melted chocolate to make sure it’s the right consistency) Line a baking sheet with parchment paper. (Before dipping, eat a couple of frozen balls to make sure they are still frozen) Dip the frozen balls into the melted chocolate, (Eat more balls to make sure that the chocolate and the other ingredients are compatible) then place onto prepared baking sheet. Let sit for 15 minutes or until firm. (The best way to tell if balls are firm is to eat a few balls every few minutes)
4. If any Pecan Pie Truffles are left, eat them and finish off the bottle of bourbon. You deserve to celebrate the fact you are prepared for the holidays way ahead of time.
Yield: 24 truffles.
Chocolate, pecan pie
Bourbon gives a tiny kick
Don’t truffle with me.
Every morning I tell myself “No more carbs today Judy. You can do it. NO MORE just for today”.
The rest is history. . . .
3 cans Pillsbury butter crescent rolls
2 (8 oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar
Instructions:
Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
“All of life is a prayer “–Baha’u’llah.
(Didn’t procrastinate on this one!)
OOOOOOOOOOOH, my gosh. DEEEEEEEEEEEELICIOUS!
From now on I’m only buying ripe bananas. Until then I’ve got a ripening banana almost ready to be led to slaughter. This is how I threw my body on the tracks for all of you suffering in the sweltering heat:
Two Bananas, dash vanilla, stevia, half & half, water and gave it a blender whirl
Tried it with a straw, too slow
My NEXT sacrifices!
SPOON, just right!
Even though it’s rather pleasant in Southern California I will sacrifice myself for all of you who are sweltering in the heat and taste test these 2 recipes for you.
#1 Go Gormand! (gluttony)
Banana Freeze from Spark People
4 frozen bananas
The riper the bananas are that you use, the sweeter and creamier it will be.
Place frozen bananas in the bowl of a food processor or blender. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes.
More suggestions: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=694221&comment=all#comment192375
The Chubby Vegetarian
Cherry Ice Cream
3 cups whole milk
1/3 cup cream
1 teaspoon ground vanilla bean
pinch of Maldon sea salt
2 cups Bing cherries
juice of one lemon
2 tbsp. can sugar
2 tsp. vanilla extract
Whisk together the first 4 ingredients and put the bowl in the fridge to chill. Pit the cherries (a recent should-have-been-obvious discovery: a cherry pitter is so much easier than using a knife) and using a muddler, mash them with the sugar, lemon, and vanilla. Set aside. Pour the milk mixture into an ice cream machine that’s already running and then pour in the cherry mixture. After it’s semi-frozen, put the ice cream in the freeze for at least an hour to set.
Toasted Almond Chocolate Bark
1 cup sliced almonds
2 ounces 70% bittersweet chocolate
pinch of Maldon sea salt
Toast sliced almonds in a skillet on medium heat or in a 350-degree oven. Once they’re fragrant, after about 3-5 minutes, spread them into a pie plate and add sea salt and the chopped chocolate. Stir until melted and coated, then stick the plate in the fridge. Use this to top the ice cream.
chubbyvegetarian.blogspot.com/2011/07/bing-cherry-ice-cream-toasted-almond.html
Galaktoboureko
Having lived, loved and eaten my way thru Greece for almost 3 years in my 20’s and studying Baha’i in my 60’s Cloe’s poem caught my attention.
It brought back memories and my favorite Greek pastry Galactoboureko. Layers of filo dough that sandwich a most deeeeeeeeeeeeelicious custard and all of it infused with a honey syrup. I’ve never been able to find a restaurant in the USA that makes it like I remember.
Of course I was in my 20’s when everything was new, delicious and I had a memory.
God Loves Baklava
by Chloë Filson, 26. Halifax, NS, Canada. Poet and generally silly person.
Baha’i, This faith of ours is a little like:
Baklava—
Not dull, dour or dry.
Here’s why:
It’s not a dessert like your mom used to make
(It isn’t much like chocolate cake
or pie)
But you still might try….
A finger gets sticky, then a finger and a thumb,
Baklava
And to help these two, another must come.
And when you try to lick away the honey—
It’s funny—
Your lips just get sticky. Tricky!
You may never be able to touch anything again!
Everything will stickify.
You are the Midas of syrup and pistachio crumbs.
Here it comes!
So don’t just get your hands “dirty”,
Teaching,
Serving.
Get them sticky.
Chloë Filson is a self described jill-of-all-arts with a cheery disposition. She is a writer and a poet, who occasionally does calligraphy and illustration work. She also likes to sing in choirs. Chloë spent almost two years doing research and volunteering at the Bahá’í World Centre in Haifa, Israel. She currently works as an editor for Edit Owl and lives in Halifax, Canada. Check out some of Chloë’s creative work.
This came in an e-mail from Rosemary Lee at SEEKING EQUILIBRIUM –
Her timing was perfect as I am trying hard to eat healthier. I knew most of this but having it in one chart made an impact.
I had to alter the original to have it fit in the blog. I didn’t leave any info out, just had to fit it into 4 columns.
If you’d like me to forward the original 6 column chart e-mail me at JudithWesterfield@gmail.com
THANKS ROSE!
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Apples |
Protects your heart Improves lung capacity |
Prevents constipation Blocks diarrhea |
Cushions joints
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Apricots |
Combats cancer Shields against Alzheimer’s |
Controls blood pressure |
Saves your eyesight Slows aging process |
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Artichokes |
Aids digestionStabilizes blood sugar |
Lowers cholesterol Guards against liver disease |
Protects your heart |
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Avocados |
Battles diabetes Controls blood pressure |
Lowers cholesterol |
Smoothes skin |
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Bananas |
Protects your heart Controls blood pressure |
Quiets a cough Blocks diarrhea |
Strengthens bones |
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Beans |
Prevents constipation Stabilizes blood sugar |
Helps hemorrhoids |
Lowers cholesterol Combats cancer |
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Beets |
Controls blood pressure Aids weight loss |
Combats cancer Protects your heart |
Strengthens bones |
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Blueberries |
Combats cancer |
Protects your heart Boosts memory |
Prevents constipation |
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Broccoli |
Strengthens bones Controls blood pressure |
Saves eyesight Protects your heart |
Combats cancer |
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Cabbage |
Combats cancer Protects your heart |
Prevents constipation Helps hemorrhoids |
Promotes weight loss |
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Cantaloupe |
Saves eyesight Supports immune system |
Controls blood pressure |
Lowers cholesterol Combats cancer |
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Carrots |
Saves eyesight |
Protects your heart Combats cancer |
Prevents constipation Promotes weight loss |
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Cauliflower |
Protects against Prostate Cancer |
Combats Breast Cancer Guards against heart disease |
Strengthens bones Banishes bruises |
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Cherries |
Protects your heart Shields against Alzheimer’s |
Combats Cancer Slows aging process |
Ends insomnia |
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Chestnuts |
Promotes weight loss Controls blood pressure |
Protects your heart |
Lowers cholesterol Combats Cancer |
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Chili peppers |
Aids digestion Controls blood pressure |
Soothes sore throat Boosts immune system |
Clears sinuses Combats Cancer |
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Figs |
Promotes weight loss |
Helps stops strokes |
Lowers cholesterol Combats Cancer |
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Fish |
Protects your heart Supports immune system |
Boosts memory |
Protects your heart Combats Cancer |
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Flax |
Aids digestion Improves mental health |
Battles diabetes |
Protects your heart Boosts immune system |
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Garlic |
Lowers cholesterol Kills bacteria |
Controls blood pressure |
Combats cancer Fights fungus |
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Grapefruit |
Protects against heart attacks |
Promotes Weight loss Combats Prostate Cancer |
Helps stops strokes Lowers cholesterol |
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Grapes |
Saves eyesight Protects your heart |
Conquers kidney stones |
Combats cancer Enhances blood flow |
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Green tea |
Combats cancer Kills bacteria |
Protects your heart Promotes Weight loss |
Helps stops strokes |
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Honey |
Heals wounds Fights allergies |
Aids digestion |
Guards against ulcers Increases energy |
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Lemons |
Combats cancer Smoothes skin |
Protects your heart |
Controls blood pressure Stops scurvy |
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Limes |
Combats cancer Smoothes skin |
Protects your heart |
Controls blood pressure Stops scurvy |
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Mangoes |
Combats cancer Shields against Alzheimer’s |
Boosts memory |
Regulates thyroid Aids digestion |
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Mushrooms |
Controls blood pressureStrengthens bones |
Lowers cholesterol |
Kills bacteria Combats cancer |
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Oats |
Lowers cholesterol Prevents constipation |
Combats cancer |
Battles diabetes Smoothes skin |
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Olive oil |
Protects your heart |
Promotes Weight loss Battles diabetes |
Combats cancer Smoothes skin |
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Onions |
Reduce risk of heart attack Lowers cholesterol |
Combats cancer |
Kills bacteria Fights fungus |
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Oranges |
Supports immune systems Straightens respiration |
Combats cancer |
Protects your heart |
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Peaches |
Prevents constipation Helps hemorrhoids |
Combats cancer Aids digestion |
Helps stops strokes |
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Peanuts |
Protects against heart disease Lowers cholesterol |
Promotes Weight loss Aggravates |
Combats Prostate Cancer |
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Pineapple |
Strengthens bones |
Relieves colds Dissolves warts |
Aids digestion Blocks diarrhea |
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Prunes |
Slows aging process Protects against heart disease |
Prevents constipation Lowers cholesterol |
Boosts memory |
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Rice |
Protects your heart Helps stops strokes |
Battles diabetes Combats cancer |
Conquers kidney stones |
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Strawberries |
Combats cancer Calms stress |
Protects your heart |
Boosts memory |
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Sweet potatoes |
Saves your eyesight Strengthens bones |
Lifts mood |
Combats cancer |
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Tomatoes |
Protects prostate |
Combats cancer |
Lowers cholesterol Protects your heart |
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Walnuts |
Lowers cholesterol Protects against heart disease |
Combats cancer |
Boosts memory Lifts mood |
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Water |
Promotes Weight loss |
Combats cancer Smoothes skin |
Conquers kidney stones |
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Watermelon |
Protects prostate Controls blood pressure |
Promotes Weight loss |
Lowers cholesterol Helps stops strokes |
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Wheat germ |
Combats Colon Cancer |
Prevents constipation Improves digestion |
Lowers cholesterol Helps stops strokes |
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Wheat bran |
Combats Colon Cancer |
Prevents constipation Improves digestion |
Lowers cholesterol Helps stops strokes |
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Yogurt |
Guards against ulcers Supports immune systems |
Strengthens bones |
Lowers cholesterol Aids digestion |
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For those of you who know me you will have a hard time believing this: I’ve not had any sugar for almost 3 weeks. I’m still nosedropping, supplement sucking and sticky stuff coughing. To add insult to injury I’ve been waking up at 6 am. Help! I think I’m morphing into ____________ (you fill in the blank).
In the continuing odyssey to find out why my sinuses are sinusing at night one of my doctors said it could be related to food sensitivity. In desperation I’ve not eaten any dairy, wheat OR SUGAR which have been the mainstays of my diet. So far so good! Meaning nothing has changed.
In the meantime I read recipes so I’m prepared for the day when Sugar, wheat and dairy are exonerated.
Berries are in plentiful supply right now. I’m much too pooped to make these even if I were eating the ingredients. Let me know how they taste.
Blackberry-Lemon Frozen Cheesecake Pops
Blackberry Syrup
1 pint blackberries
juice of one lemon
1/3 cup cane sugar
Simmer berries along with lemon juice and sugar. Stir often to break them down. When they are broken and syrupy, let them cool. Run it all through a food mill or a fine mesh strainer to catch the seeds. Set aside.
Lemon-Cheesecake Base
1 4-ounce container of Greek yogurt
1 tbsp. neufchatel cheese
1/4 cup milk
2 tbsp. whipping cream
1/4 cup honey
zest from one lemon
1/4 cup cane sugar
pinch of sea salt
small bamboo skewers (optional)
Whisk all ingredients together well. As soon as that’s completed, tilt the bowl and spoon in a couple of spoonfuls of blackberry syrup; pour it into the molds while helping it to marble by swirling your spoon around a little bit. (Mine set up in a $1 silicone mold found here. They’re honestly better for this kind of thing rather than for ice.) Freeze for 1-2 hours. You can eat the cheesecake bites like bon-bons or pierce them with bamboo skewers for pops.
Posted by Justin Fox Burks chubbyvegetarian.blogspot.com/2011/05/blackberry-lemon-frozen-cheesecake-pops.html
CURIOUS to the MAX 