Sharing a wonderful series of farm pictures to support our small farms...enjoy!
Farmarazzi Slideshow : Slow Food USA
Thursday, May 26, 2011
Saturday, May 21, 2011
Sharing White Wheat Information
Just found out more information about the white wheat products sold in the marketplace. While doing research into wheat products on the Wheat Foods Council site, it appears that there are numerous types and colors of whole wheat I didn't know about. Interesting....
Red and white are two different color varieties of wheat, distant cousins, if you will. Hard white wheat came into the American marketplace in 1990. White wheat comes in two types- soft or hard. Of the two, soft white wheat has the lower protein content. Compared to red wheat, white wheat has a milder and sweeter taste. White wheat is lighter weight than its counterpart. The taste is sweeter and the grain lighter than red wheat. Both red and white wheat contain the same fiber and nutritional content.
For more information on wheat, visit the website at www.wheatfoods.org. There's a lot of good stuff there. :) Enjoy!!
Find interesting? Kindly share...
Red and white are two different color varieties of wheat, distant cousins, if you will. Hard white wheat came into the American marketplace in 1990. White wheat comes in two types- soft or hard. Of the two, soft white wheat has the lower protein content. Compared to red wheat, white wheat has a milder and sweeter taste. White wheat is lighter weight than its counterpart. The taste is sweeter and the grain lighter than red wheat. Both red and white wheat contain the same fiber and nutritional content.
For more information on wheat, visit the website at www.wheatfoods.org. There's a lot of good stuff there. :) Enjoy!!
Find interesting? Kindly share...
Monday, May 16, 2011
Making A Healthy Stuffed Burger
Have a taste for a juicy, cheese-stuffed burger but think it's off-limits due to being too fatty or unhealthy? Think again. Here's a quick and easy way to enjoy this tasty delight...This recipe makes two burgers.
Stuffed Burgers
8 ounces, 93% or 97% lean ground sirloin
2 T red onion, thinly chopped
1 t fresh basil, finely chopped or ½ t dried
½ t mustard
½ ounce low-fat mozzarella
Place first four ingredients into mixing bowl. Thoroughly mix with wooden spoon or hands. Divide the mixture into half.
Divide the cheese into two portions.
Shape each meat portion into a thin patty. Place cheese into the center. Roll up the meat mixture and form a thick patty.
Depending on what you desire, either place the burgers onto a heated grill or place them underneath an oven broiler. Cook until done to your liking and cheese has melted.
Serve on whole grain buns with fresh salsa or tomato, lettuce and sliced avocado.
If cheese is not to your liking, substitute avocado for a tasty alternative.
Find interesting? Kindly share...
Stuffed Burgers
8 ounces, 93% or 97% lean ground sirloin
2 T red onion, thinly chopped
1 t fresh basil, finely chopped or ½ t dried
½ t mustard
½ ounce low-fat mozzarella
Place first four ingredients into mixing bowl. Thoroughly mix with wooden spoon or hands. Divide the mixture into half.
Divide the cheese into two portions.
Shape each meat portion into a thin patty. Place cheese into the center. Roll up the meat mixture and form a thick patty.
Depending on what you desire, either place the burgers onto a heated grill or place them underneath an oven broiler. Cook until done to your liking and cheese has melted.
Serve on whole grain buns with fresh salsa or tomato, lettuce and sliced avocado.
If cheese is not to your liking, substitute avocado for a tasty alternative.
Find interesting? Kindly share...
Sunday, May 15, 2011
Don't Like Oatmeal? Try This...
Want to eat heart-healthy oatmeal but don't like its taste or texture? Here's an alternative....oat bran.
Oat bran comes from the center portion of the oat grain. The taste is much sweeter than oatmeal itself. The texture is, for lack of a better word, less gummy. I, personally, find it much more enjoyable than oatmeal. When you look at oat bran, it looks like a very course flour. Here's how to enjoy a bowl for your morning breakfast...
Fruity Oat Bran
1 cup water
½ cup oat bran
2 T raisins, or adjust to taste
1-2 apple slices, peeled and diced
cinnamon
brown sugar
soy or dairy milk
Place water into small saucepan over medium meat. Bring to the bubbling point and add oat bran and fruit. Stir thoroughly to prevent stirring. Cook until done, about one or two minutes. Remove from heat.
Place oat mixture into serving bowl. Sprinkle with cinnamon. Top with brown sugar, if desired. Pour milk over top. Serve immediately.
Makes one serving.
Find interesting? Kindly share...
Oat bran comes from the center portion of the oat grain. The taste is much sweeter than oatmeal itself. The texture is, for lack of a better word, less gummy. I, personally, find it much more enjoyable than oatmeal. When you look at oat bran, it looks like a very course flour. Here's how to enjoy a bowl for your morning breakfast...
Fruity Oat Bran
1 cup water
½ cup oat bran
2 T raisins, or adjust to taste
1-2 apple slices, peeled and diced
cinnamon
brown sugar
soy or dairy milk
Place water into small saucepan over medium meat. Bring to the bubbling point and add oat bran and fruit. Stir thoroughly to prevent stirring. Cook until done, about one or two minutes. Remove from heat.
Place oat mixture into serving bowl. Sprinkle with cinnamon. Top with brown sugar, if desired. Pour milk over top. Serve immediately.
Makes one serving.
Find interesting? Kindly share...
Friday, May 06, 2011
"Whole Grain" White Bread?!
While recently at the grocery store perusing the bread section, I came upon something that just blows me away. Bread is actually being sold as "whole grain" when there's no way that it could be such.
I'm talking about white bread. There's no whole grains in it at all. It's the same consistency, ingredients and look of any other white bread. Oh wait, the first ingredient listed is whole wheat flour, not "enriched" flour. Spare me.
Another issue: The "whole grain" bread is white, so there had to be bleach involved. Whole grains are not white, by any means. How nutritious is that? Another mode of deception used by food manufacturing conglomerates.
How stupid do the food manufacturers think we are? I knew something bizarre was happening when I saw Disney cereals overtaking the boxed cereal shelves at the local marketplace. Disney...in the food industry? Spare me...
It's bad enough that food conglomerates have gotten a hold of traditional sugar-laden breakfast cereals (such as Cap'n Crunch) and have been attempting to sell the notion about the foods containing "whole grain" quality...but to try and sell us white bread as whole grain bread? Come on...
It's already happened with the yogurt section. What originally started out as a nutritious food has been turned into a commercially-prepared yogurt candy marketplace. How rare is it to find 'plain' yogurt that isn't laden with tons of sugar...all in the name of "good nutrition". Spare me. (Luckily, Greek yogurt is becoming popular, including plain variety..)
Hoping someone, or something, would stop this preposterous overtaking of our food industry.
Find interesting? Kindly share...
I'm talking about white bread. There's no whole grains in it at all. It's the same consistency, ingredients and look of any other white bread. Oh wait, the first ingredient listed is whole wheat flour, not "enriched" flour. Spare me.
Another issue: The "whole grain" bread is white, so there had to be bleach involved. Whole grains are not white, by any means. How nutritious is that? Another mode of deception used by food manufacturing conglomerates.
How stupid do the food manufacturers think we are? I knew something bizarre was happening when I saw Disney cereals overtaking the boxed cereal shelves at the local marketplace. Disney...in the food industry? Spare me...
It's bad enough that food conglomerates have gotten a hold of traditional sugar-laden breakfast cereals (such as Cap'n Crunch) and have been attempting to sell the notion about the foods containing "whole grain" quality...but to try and sell us white bread as whole grain bread? Come on...
It's already happened with the yogurt section. What originally started out as a nutritious food has been turned into a commercially-prepared yogurt candy marketplace. How rare is it to find 'plain' yogurt that isn't laden with tons of sugar...all in the name of "good nutrition". Spare me. (Luckily, Greek yogurt is becoming popular, including plain variety..)
Hoping someone, or something, would stop this preposterous overtaking of our food industry.
Find interesting? Kindly share...
Thursday, May 05, 2011
Food Portions
Wanted to share something that I find very curious and interesting...
When I started measuring my food portions during the mid-1980's, a portion of protein was 3 ounces, according to the American Dietetic Association. Now, if people start measuring their food intake, information states that a portion size is 4 ounces. Hmm....
Wonder why?
When I started measuring my food portions during the mid-1980's, a portion of protein was 3 ounces, according to the American Dietetic Association. Now, if people start measuring their food intake, information states that a portion size is 4 ounces. Hmm....
Wonder why?
Flourless Peanut Butter Cookies
Do you like peanut butter cookies? Here's a recipe that, surprisingly, does not contain any flour. The original recipe calls for creamy peanut butter, but I prefer a little more crunch. So, I substituted crunchy peanut butter with same tasty results. You can choose which you prefer...
1 cup peanut butter, all-natural variety with no-added sugar
1 cup light brown sugar, loosely packed
1 egg
Substitute two egg whites for a whole egg for a more heart-healthy version...if cholesterol level is a concern to you.
Preheat oven to 350.
Combine all ingredients together.
Shape dough into 1" diameter balls.
Place balls onto ungreased cookie sheet.
Gently "smash" down with a fork.
Bake for 10-12 minutes.
Remove cookies onto cooling surface.
Approximate nutritional info Per cookie: 12g carb, 54mg sodium, 6g fat, 3g protein, 110 calories
1 cup peanut butter, all-natural variety with no-added sugar
1 cup light brown sugar, loosely packed
1 egg
Substitute two egg whites for a whole egg for a more heart-healthy version...if cholesterol level is a concern to you.
Preheat oven to 350.
Combine all ingredients together.
Shape dough into 1" diameter balls.
Place balls onto ungreased cookie sheet.
Gently "smash" down with a fork.
Bake for 10-12 minutes.
Remove cookies onto cooling surface.
Approximate nutritional info Per cookie: 12g carb, 54mg sodium, 6g fat, 3g protein, 110 calories
Saturday, April 16, 2011
Making Your Own Fruit Puree
With all the added sugars and additives in commercially prepared products, take some time to make your own. You'll know what you are eating, have more control over what you put into your body and enjoy the natural tastes of food.
Fruit contains a natural-occurring sugar known as fructose. Once you learn to enjoy the taste of unadulterated fruit, you will not want to go back to refined sugars. Here's a way to enjoy natural fruit....
Use a small saucepan. Fill the bottom of the pan with your favorite dried fruit raisins, prunes, apricots, dates, etc. Cover the fruit with water. (NOTE: Try to use dried fruit made without preservatives or sulfites to help your health and avoid potential allergies.)
Place the pan over medium heat. Cover the pan. Bring to a boil. Remove the lid and stir. Lower heat and cover the pan. Let simmer until the water is absorbed by the fruit. Add more water, if necessary.
When the fruit turns into a puree, remove from heat. Remove lid and let cool. Use the mixture in place of brown or white sugar in baked goods, as a replacement for jam on toast or other foods or as a fruit dip for fresh fruit, poultry or fish.
Store unused puree in an airtight container in your fridge.
Find interesting? Kindly share...
Fruit contains a natural-occurring sugar known as fructose. Once you learn to enjoy the taste of unadulterated fruit, you will not want to go back to refined sugars. Here's a way to enjoy natural fruit....
Use a small saucepan. Fill the bottom of the pan with your favorite dried fruit raisins, prunes, apricots, dates, etc. Cover the fruit with water. (NOTE: Try to use dried fruit made without preservatives or sulfites to help your health and avoid potential allergies.)
Place the pan over medium heat. Cover the pan. Bring to a boil. Remove the lid and stir. Lower heat and cover the pan. Let simmer until the water is absorbed by the fruit. Add more water, if necessary.
When the fruit turns into a puree, remove from heat. Remove lid and let cool. Use the mixture in place of brown or white sugar in baked goods, as a replacement for jam on toast or other foods or as a fruit dip for fresh fruit, poultry or fish.
Store unused puree in an airtight container in your fridge.
Find interesting? Kindly share...
Thursday, April 07, 2011
Natural Allergy Protection
While recently cat sitting for a friendly feline, I was reminded that I am allergic to cats. :? As I was discussing my dilemma with a friend, she mentioned an old-time remedy that has been a homeopathic favorite. So...I tried it and got great results.
It involves baking soda, a multi-purpose item that you can purchase in any grocery store. You're probably used to using baking soda in your homemade baked goods. Anyways...
Mix 1 teaspoon of baking soda with 8 ounces of water. I like to decrease the portion, so I mix 1/2 teaspoon with 4 ounces water. Mix thoroughly and drink. Do not consume this mixture more than 4 times per 24 hour period.
Drink this concoction 30 minutes prior to contact with the item causing an allergy. The natural remedy may not work as well as a prescription-based allergy relief product, but it worked well enough for me. I try to avoid using pharmaceutical concoctions as much as possible.
Anyways, next time you need to protect yourself against known allergens, try this homeopathic remedy. It's cheap, easy and quick. :)
Remember, this remedy may not work for you. Check with your natural care provider first, if need be. I'm just sharing what works for me and accept no responsibility if you become ill after trying this natural remedy.
Find interesting? Kindly share...
It involves baking soda, a multi-purpose item that you can purchase in any grocery store. You're probably used to using baking soda in your homemade baked goods. Anyways...
Mix 1 teaspoon of baking soda with 8 ounces of water. I like to decrease the portion, so I mix 1/2 teaspoon with 4 ounces water. Mix thoroughly and drink. Do not consume this mixture more than 4 times per 24 hour period.
Drink this concoction 30 minutes prior to contact with the item causing an allergy. The natural remedy may not work as well as a prescription-based allergy relief product, but it worked well enough for me. I try to avoid using pharmaceutical concoctions as much as possible.
Anyways, next time you need to protect yourself against known allergens, try this homeopathic remedy. It's cheap, easy and quick. :)
Remember, this remedy may not work for you. Check with your natural care provider first, if need be. I'm just sharing what works for me and accept no responsibility if you become ill after trying this natural remedy.
Find interesting? Kindly share...
Sunday, March 27, 2011
Cheap and Super Healthy Soup
These days, everyone is looking for ways to stretch the dollar. It's not as difficult as you may think. Make your own homemade soup to last a few days for a fraction of the cost of commercially-prepared soups. Here's a well-tested recipe for split pea soup..It may not smell that good when being cooked, but the taste is well worth it!
Split Pea Soup
6 cups water
2 cups split peas
1/4 cup broccoli, diced
1/4 cup carrots, peeled and sliced
1/4 cup onions, diced
1 teaspoon Italian Seasoning spices (oregano, rosemary, thyme and parsley)
2 Bay leaves, if desired
Place the water into a crockpot. Add the remaining ingredients. Stir thoroughly. Set the temperature to high. Cook for 5-6 hours.
Adding the vegetables from the beginning will allow them to "melt" into the peas, making a wonderful puree. If you want to bite into veggies, add the veggies during the last two hours of cooking.
Serve with bread, crackers and a salad for a complete meal.
Store leftovers in an airtight container in your fridge.
Find interesting? Kindly share...
Split Pea Soup
6 cups water
2 cups split peas
1/4 cup broccoli, diced
1/4 cup carrots, peeled and sliced
1/4 cup onions, diced
1 teaspoon Italian Seasoning spices (oregano, rosemary, thyme and parsley)
2 Bay leaves, if desired
Place the water into a crockpot. Add the remaining ingredients. Stir thoroughly. Set the temperature to high. Cook for 5-6 hours.
Adding the vegetables from the beginning will allow them to "melt" into the peas, making a wonderful puree. If you want to bite into veggies, add the veggies during the last two hours of cooking.
Serve with bread, crackers and a salad for a complete meal.
Store leftovers in an airtight container in your fridge.
Find interesting? Kindly share...
Tuesday, March 15, 2011
Saturday, March 12, 2011
Natural Egg Substitutes
If you're concerned about cholesterol content, or just want to find an alternative to the commercially-prepared egg substitutes..there are natural alternatives.
Here are some I hope you enjoy...
In place of one whole egg, use any of the following:
* 2 egg whites
* 1 T tahini plus 3T water
* 1 T garbanzo flour plus 1T oil
* 1 T lecithin granules plus 3T liquid
* 1 T arrowroot powder plus 3 T liquid
I originally saw these alternatives in the 'Uprisings: Whole Grain Cookbook'. I've used these combinations, but prefer the egg whites. You may have other favorites.
Enjoy!
Find interesting? Kindly share...
Here are some I hope you enjoy...
In place of one whole egg, use any of the following:
* 2 egg whites
* 1 T tahini plus 3T water
* 1 T garbanzo flour plus 1T oil
* 1 T lecithin granules plus 3T liquid
* 1 T arrowroot powder plus 3 T liquid
I originally saw these alternatives in the 'Uprisings: Whole Grain Cookbook'. I've used these combinations, but prefer the egg whites. You may have other favorites.
Enjoy!
Find interesting? Kindly share...
Wednesday, March 09, 2011
Throwing a Cheese Tasting Party
Ever gone to the grocery store and been mesmerized by all the varieties of cheese? I know I have. And, I'm not a big cheese eater. So, the thought of buying a slab of cheese just didn't appeal to me. I started checking with some friends about my dilemma of wanting to experiment with cheeses, but not buy so much. And, the idea came up...
A cheese tasting party! It was a small gathering of six of us. Each one brought some cheese they were unfamiliar with. I also asked each friend to bring some background info about the cheese such as its origin to make it more interesting.
What a blast! With only six of us there, there were a total of 10 cheeses. Some stores offer cheese platters with chunks of cheeses from various regions of the world. One friend brought a platter full of French cheeses. How nice.
I supplied hot tea and water, plus some white wine was available for those so desiring. Crackers and bread also made the serving buffet.
The next day, and three days later...I am cheesed out. :) The party was a blast and I'm confident if others decided to have one, the same results would be achieved.
Go for it! You may be surprised how palatable and versatile cheese can be. :)
Plus, it's easy on the budget. :)
Find interesting? Kindly share..
A cheese tasting party! It was a small gathering of six of us. Each one brought some cheese they were unfamiliar with. I also asked each friend to bring some background info about the cheese such as its origin to make it more interesting.
What a blast! With only six of us there, there were a total of 10 cheeses. Some stores offer cheese platters with chunks of cheeses from various regions of the world. One friend brought a platter full of French cheeses. How nice.
I supplied hot tea and water, plus some white wine was available for those so desiring. Crackers and bread also made the serving buffet.
The next day, and three days later...I am cheesed out. :) The party was a blast and I'm confident if others decided to have one, the same results would be achieved.
Go for it! You may be surprised how palatable and versatile cheese can be. :)
Plus, it's easy on the budget. :)
Find interesting? Kindly share..
Tuesday, February 22, 2011
Fiber-Rich and Tasty French Toast
If you love French Toast as much as I do, there's a way to get your fiber while enjoying this tasty delight. And..it's easy and quick. The additional fiber adds a crunchier texture and sweeter taste than typical French toast.
Use your favorite bread..
Prepare a fry skillet by lightly greasing bottom with either olive oil, spray oil or butter. Place skillet over medium heat. Test skillet for cooking readiness by placing one or two drops of water into it. When drops start bouncing, pan is ready.
½ c milk, either dairy or unsweetened soy
1 egg or 2 egg whites
½ teaspoon cinnamon
sprinkling of nutmeg
1/4c wheat germ or oat bran
Mix all ingredients together. Add more spices to suit your taste. Place the liquid into a pie pan.
Place wheat germ or oat bran into another pie pan.
Dip bread into liquid mixture to coat. Then..
Dip bread into whole grain while covering both sides.
Place bread into skillet. Cook until both sides are brown.
Remove from skillet and place onto serving plate.
Serve hot with your favorite topping...syrup, sliced fresh fruit, fruit preserves or compote.
Enjoy!
Find interesting? Kindly share...
Use your favorite bread..
Prepare a fry skillet by lightly greasing bottom with either olive oil, spray oil or butter. Place skillet over medium heat. Test skillet for cooking readiness by placing one or two drops of water into it. When drops start bouncing, pan is ready.
½ c milk, either dairy or unsweetened soy
1 egg or 2 egg whites
½ teaspoon cinnamon
sprinkling of nutmeg
1/4c wheat germ or oat bran
Mix all ingredients together. Add more spices to suit your taste. Place the liquid into a pie pan.
Place wheat germ or oat bran into another pie pan.
Dip bread into liquid mixture to coat. Then..
Dip bread into whole grain while covering both sides.
Place bread into skillet. Cook until both sides are brown.
Remove from skillet and place onto serving plate.
Serve hot with your favorite topping...syrup, sliced fresh fruit, fruit preserves or compote.
Enjoy!
Find interesting? Kindly share...
Saturday, February 05, 2011
Take the Calcium Challenge
FREE YOGURT...
60% of women aren't getting the calcium they need. Yoplait is giving away a million free cups to help close the calcium gap. With 2x the calcium of the leading yogurt, Yoplait is helping women everywhere get the calcium they need. *Original Style Yoplait has 50% Daily Value calcium per 6 oz.
Click on this link, or copy and paste...
http://yoplait.com/get-your-free-cup
60% of women aren't getting the calcium they need. Yoplait is giving away a million free cups to help close the calcium gap. With 2x the calcium of the leading yogurt, Yoplait is helping women everywhere get the calcium they need. *Original Style Yoplait has 50% Daily Value calcium per 6 oz.
Click on this link, or copy and paste...
http://yoplait.com/get-your-free-cup
Sunday, January 30, 2011
Healthy Quinoa Stir Fry
As a grain, quinoa contains the highest protein content out of all grains. Cooking with quinoa is easy. On its own, the grain has a mild taste and crunchiness. When cooked with other ingredients, it can come alive. When cooked, quinoa takes on a Saturn-like appearance. It's fun. Here's an easy and quick way to enjoy this wonderful grain...
Serves 2-3
½ cup uncooked quinoa
1 teaspoon olive oil
2 cloves garlic, chopped
1 small onion, sliced
1 teaspoon fresh ginger, sliced
2 teaspoon Italian seasoning (parsley, oregano, rosemary, thyme)
1 red pepper, seeded and cut into strips
½ cup mushrooms, sliced
¼ cup broccoli, peeled and cut into florettes
1 medium carrot, peeled and sliced
1 cup chicken, cooked and cut into strips
soy sauce to taste
Prepare quinoa by placing between 1 and 1.5 cups of water into medium saucepan. Add a drop or two of oil. Bring water to boil. Reduce heat and add quinoa. Stir frequently while cooking. Drain and set aside.
Place olive oil into medium-sized wok or fry pan. Add spices and onion. Stir while adding remaining vegetables and chicken. Add more olive oil, if needed. Cook over medium heat until veggies can be poked with a fork. Do not overcook veggies.
Place quinoa onto serving platter or plates and pour veggie mixture onto top. Season to taste with soy sauce.
Enjoy!!
Find interesting? Kindly share...
Serves 2-3
½ cup uncooked quinoa
1 teaspoon olive oil
2 cloves garlic, chopped
1 small onion, sliced
1 teaspoon fresh ginger, sliced
2 teaspoon Italian seasoning (parsley, oregano, rosemary, thyme)
1 red pepper, seeded and cut into strips
½ cup mushrooms, sliced
¼ cup broccoli, peeled and cut into florettes
1 medium carrot, peeled and sliced
1 cup chicken, cooked and cut into strips
soy sauce to taste
Prepare quinoa by placing between 1 and 1.5 cups of water into medium saucepan. Add a drop or two of oil. Bring water to boil. Reduce heat and add quinoa. Stir frequently while cooking. Drain and set aside.
Place olive oil into medium-sized wok or fry pan. Add spices and onion. Stir while adding remaining vegetables and chicken. Add more olive oil, if needed. Cook over medium heat until veggies can be poked with a fork. Do not overcook veggies.
Place quinoa onto serving platter or plates and pour veggie mixture onto top. Season to taste with soy sauce.
Enjoy!!
Find interesting? Kindly share...
Monday, December 20, 2010
Holiday Pancakes
One of the best parts about the holiday season, I believe, is the food! Instead of paying big bucks for restaurant-prepared holiday pancakes...make your own. It's simpler than you may think...
This recipe uses either freshly cooked pumpkin or canned pure pumpkin (not pumpkin pie mixture)...
If making from scratch:
1 cup unbleached wheat flour or oat flour
3/4-1 cup water
1/4 cup pumpkin
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg
1 teaspoon brown sugar (if desired)
If making from boxed pancake mix (which is super easy..btw):
1 cup pancake mix
3/4 cup water
1/4 cup pumpkin
Mix all ingredients throughly. Prepare skillet by lightly greasing with your favorite oil. Heat skillet over medium heat until a couple drops of water start bouncing around.
Spoon mixture into skillet. This recipe makes me four six-inch pancakes. Adjust size to your liking.
Cook until top start to bubble. Gently flip over and cook until done. It will only be a couple of minutes.
This recipe uses either freshly cooked pumpkin or canned pure pumpkin (not pumpkin pie mixture)...
If making from scratch:
1 cup unbleached wheat flour or oat flour
3/4-1 cup water
1/4 cup pumpkin
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg
1 teaspoon brown sugar (if desired)
If making from boxed pancake mix (which is super easy..btw):
1 cup pancake mix
3/4 cup water
1/4 cup pumpkin
Mix all ingredients throughly. Prepare skillet by lightly greasing with your favorite oil. Heat skillet over medium heat until a couple drops of water start bouncing around.
Spoon mixture into skillet. This recipe makes me four six-inch pancakes. Adjust size to your liking.
Cook until top start to bubble. Gently flip over and cook until done. It will only be a couple of minutes.
Thursday, December 02, 2010
Funding Sources
This applies to every health site you read or any "study findings" pertaining to any topic. Research the funding sources. Find out who the funding sources are. Be assured that "study results" will be skewed by funding sources.
The USDA (United States Department of Agriculture) has a My Pyramid which is supposed to contain health eating suggestions. What the FDA doesn't tell you is that certain funding sources would not let the independent scientists incorporate researched facts into the Pyramid guidelines.
For instance, scientists wanted to state that red meat needed much stricter consumption guidelines. The American Cattle Industry is a USDA funding source, so results needed to be skewed to favor more red meat consumption.
Scientists wanted to incorporate stricter guidelines for minimizing soda pop consumption. That could not happen due to the soda pop industry being a USDA funding source.
These are just two examples of the importance of knowing who funds certain studies.
I know because I performed extensive research into this area while doing a number of college-level research papers.
The USDA (United States Department of Agriculture) has a My Pyramid which is supposed to contain health eating suggestions. What the FDA doesn't tell you is that certain funding sources would not let the independent scientists incorporate researched facts into the Pyramid guidelines.
For instance, scientists wanted to state that red meat needed much stricter consumption guidelines. The American Cattle Industry is a USDA funding source, so results needed to be skewed to favor more red meat consumption.
Scientists wanted to incorporate stricter guidelines for minimizing soda pop consumption. That could not happen due to the soda pop industry being a USDA funding source.
These are just two examples of the importance of knowing who funds certain studies.
I know because I performed extensive research into this area while doing a number of college-level research papers.
Weight Loss Tips
I found this interesting link while doing online research into weight loss and healthy foods...Hope you enjoy!
Link isn't working...don't know why. So...click and paste.
http://www.everydayhealth.com/weight/foods-that-make-you-full.aspx?xid=nl_EverydayHealthHeartHealth_20090815
Link isn't working...don't know why. So...click and paste.
http://www.everydayhealth.com/weight/foods-that-make-you-full.aspx?xid=nl_EverydayHealthHeartHealth_20090815
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