Posted: April 8, 2012 Filed under: Food and it's Impact on Our Health Leave a comment
DIY Pallet Garden – http://lifeonthebalcony.com/how-to-turn-a-pallet-into-a-garden/
How to Turn a Pallet into a Garden
Posted: April 8, 2012 Filed under: Gardening Leave a comment
CLICK HERE to go to complete DIY Instruction…
Chocolate Chip Cookies
Posted: April 8, 2012 Filed under: Food and it's Impact on Our Health Leave a comment
recipe yields 24-28 cookies
1/2 cup melted butter or coconut oil
1/2 cup honey
1 cups almond flour, firmly packed
3/4 cups coconut flour, firmly packed
1/2 teaspoon sea salt
1 cup chocolate chips
Preheat your oven to 325.
Stir together all ingredients, except chocolate.
Fold in the chocolate chips (be sure to wait until the mixture is cooled down… not warm from the melted butter).
Scoop onto silpat/parchment lined baking sheets. And flatten the dough. These should not move or spread much during baking.
Bake for 18-22 minutes, until golden brown. Remove from baking sheet onto cooling racks.
*you may notice there is no baking soda, that is not an error.
Almond Shortbread Cookie Recipe- Gluten Free
Posted: April 8, 2012 Filed under: Food and it's Impact on Our Health Leave a commentAlmond Shortbread Cookie Recipe- Gluten Free
Almond Shortbread Cookies
Posted: April 8, 2012 Filed under: In The Kitchen with Millie- How To's Leave a comment
Makes 8.
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 8 pieces
1/4 cup (packed) golden brown sugar
3/4 teaspoon vanilla extract
Pinch of salt
3/4 cup tapioca flour
1 tablespoon arrowroot
1/4 cup sliced almonds (about 1 ounce)
Preheat oven to 375°F.
Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and arrowroot. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over dough, press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.
Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan.
(Can be prepared 1 day ahead. Cover; store at room temperature.)
Mango Crème Brulee – Dairy Free and Decadent
Posted: April 8, 2012 Filed under: In The Kitchen with Millie- How To's Leave a comment
Makes 6 Servings
- 2 cups Almond Milk
- 2 cup coconut Milk
- 1/2 tsp. Vanilla
- 10 Egg yolks
- 3/4 cup Sugar, granulated
- 1/2 cup Mango puree
- 2 T. Sugar, granulated
Method
Combine cream and vanilla in a saucepan. Scald and remove from heat. Let cool for 15 minutes.
Place egg yolks and sugar in mixing bowl, mix using wire whisk. Slowly incorporate cream into sugared egg yolks. Stir in mango puree and mix well. Do not over mix.
Pour mixture into Brule dishes or ramekins. Create a “bain marie” by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate overnight.
To serve sprinkle 1 tsp. sugar over each crème brulee. Glaze in top broiler or with small torch.
Food Poisoning Alert, Wash Those Grocery Totes!
Posted: April 7, 2012 Filed under: Food and it's Impact on Our Health Leave a commentFood Poisoning Alert, Wash Those Grocery Totes!
Less Than 1 in 6 Americans Frequently Washes Grocery Totes Increasing Risk for Food Poisoning
Posted: April 7, 2012 Filed under: Non-Toxic Choices Leave a commentScienceDaily (Apr. 3, 2012) — Reusable grocery totes are a popular, eco-friendly choice to transport groceries, but only 15 percent of Americans regularly wash their bags. Most users are inadvertently creating a breeding zone for harmful bacteria, according to a new survey by the Home Food Safety program, a collaboration between the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and ConAgra Foods.
“Cross-contamination occurs when juices from raw meats or germs from unclean objects come in contact with cooked or ready-to-eat foods like breads or produce,” says registered dietitian and Academy spokesperson Ruth Frechman. “Unwashed grocery bags are lingering with bacteria which can easily contaminate your foods.”
Each year, 48 million Americans are affected by food poisoning caused by foodborne pathogens such as salmonella, listeria and E. coli.
“Food poisoning can easily be prevented with practical steps, such as cleaning grocery totes and separating raw meats from ready-to-eat foods when shopping, cooking, serving and storing foods,” Frechman says.
According to Frechman, bacteria can be eliminated by: • Frequently washing your grocery tote, either in the washing machine or by hand with hot, soapy water; • Cleaning all areas where you place your totes, such as the kitchen counter; • Storing totes in a clean, dry location; and • Avoiding leaving empty totes in the trunk of a vehicle.
What to Eat For Breakfast..No Mystery..
Posted: April 7, 2012 Filed under: Food and it's Impact on Our Health 2 Comments
Science Daily had an article today saying that eating a low glycemic food at breakfast will help you be satiated and keep the blood sugar from dropping later in the day.
Their suggestions on WHAT to eat? Almonds, Yep, that’s all they could come up with! They also went on to say that as to what we actually should eat ; “This is a very tall order for food product manufacturers,” Shelke said. “It takes a lot of skill and understanding.” They are saying our food manufacturers are going to have to get creative about producing a “food” that fits this criteria!
What absolute rubbish!
This mysterious food already exists! It called bacon and eggs with a a small amount of fruit…or how we do it in the south, sliced tomatoes, maybe…
Here’s a few more suggestions (in case we can’t “figure it out”…)
Eggs, fried in Organic Butter with Turkey Bacon, Blueberries
Scrambled Eggs (fried in coconut oil) with Chicken Sausage, Sliced Tomatoes
Organic Scrambled Eggs with Butter, Salsa w/Fruit & Ezekiel Toast
Turkey Omelet & Melon
Mushroom and Onion Omelet/ Fresh Fruit Salad
Eggs Florentine with Rice Mozzarella and Pineapple/ Nuts
Vegetable and Turkey Bacon Omelet with Fresh Fruit
Grilled Chicken and Egg Tostada, Fresh Fruit Salad
Roasted Turkey, Scrambled Eggs, Peaches
Broccoli & Turkey w/ Scrambled Eggs / Fruit Salad
Ezekiel Bread French Toast Stuffed with Rice Cream Cheese with Walnuts and Vanilla, Organic Maple Syrup or Bananas Sautéed with Butter
Breakfast should be 1/3 of our days nutrients and calories, approximately 650 to 700 calories. Cook those eggs and bacon with about a T. butter, eat low glycemic veggies or a small serving of nutrient rich berries and you are set until lunch. No drop in blood sugar, no hunger, no weight gain…no mystery!
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Posted: April 6, 2012 Filed under: Food and it's Impact on Our Health Leave a comment
Building this out of bamboo growing in my yard for cucumbers to grow on…
Meal Delivery Service by Millie Barnes 