* Please continue to read this blog article.
Note: Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.
Let's just face it: we all tend to go ahh! for something that is quite tasty looking.
Just to pleases our taste buds, but we are not truly thinking clearly....Are we?
Okay if you literally took the time to answer this question, then "TWO GIGANTIC THUMBS UP".
Please don't let me be the only person who reads the back of the package, when shopping for food.
When you come across a word you "NEVER" heard of before do you become astonished?, Or do you just toss it in your chart and proceed to continue on with your shopping? . I always follow this rule of thumb, like anyone else who is just as curious as me. I bet your wondering now what I am talking about.....well I will let that marinade for a bit. Okay I hope we are both on the same page, I mean reading the back of the package.
When I say preservatives are some type of food additives added to food to extended shelf life. So it does not cause food to break down, and become spoiled quickly. Mold, bacteria, and yeast can cause food spoilage and are found practically everywhere we breathe in air. Researchers believe preservatives have changed eating habits and food production patterns more than any other food additive. Now I want send you on a positive journey to the safety points in food preservatives, and then leave you with the myth factors.
~ Positive aspect
Ascorbic Acid: An essential nutrient "Vitamin C" found naturally in fruits and veggies, ascorbic acid is an antioxidant that helps protect the body from free radicals. Ascorbic acid is used to help prevent food spoilage in a wide range of products from cereal to beverages.
Taurine: Is an amino sulfonic acid, but it is often referred to as an amino acid, a chemical that is a required building block of protein. ” A “conditional amino acid” can be manufactured by the body, but an “essential amino acid” cannot be made by the body and must be provided by the diet.
Nisin: Is a natural antimicrobial agent with activity against a wide variety of undesirable food borne (pathogenic) bacteria. Is a peptide which is produced by the food grade dairy starter bacterium Lactococcus lactis. Extend shelf life
and cost on saving for food processors. Reduce the temperature of the heat processing, shorten the time of the heat processing.Protect against temperature abuse of chilled products during storage and distribution, in certain cases use ambient instead of chilled condition for storage and distribution.
Aspartame: A very common artificial sweetener.
Now when it comes to the Myth of different foods I technically leave that out of the food equations.
Because that is where everyone has their own opinions on what bad. So with that being said I want to hear your views on these questionable Preservatives.
* Sulfites
* Sodium Benzoate
* Nitrit
* BHA/BHT
Serves: 5
2 1/2 c. Greek yogurt
1/2 + 1 Tbsp. Organic granulated sugar
3/4 tsp. Vanilla extract
2 1/2 oz. Chocolate chips
Directions:
1.) Stir the yogurt, sugar, vanilla extract until sugar has dissolved. Cover and place in refrigerator 1 hour.
2.) Pour mixture into ice cream maker, adding the chocolate chips and freeze according to manufactures directions.
(Inspired by: carrot ginger soup)
Serves: 4
1/2 lb. Carrots ( topped & peeled)
1 1/2 celery, finely chopped
1/2 medium sized red onion, sliced
1/8 c. Fresh basil, finely chopped
3 1/2 c. Vegetable stock
1/4 tsp. Himalayan salt
1/8 tsp. Ground red pepper
1/4 c. Coconut cream
Directions:
1.) Slice the carrots and celery, place into a large pot adding the onions and basil.
2.) Add the vegetable stock and bring the mixture to a boil. Reduce heat down to medium - low and cook, covered until vegetables are soft, about 15 minutes.
3.) Remove pot from heat, season with Himalayan salt and red pepper.
4.) Using a blender, puree in small increments and return back to the pot.
5.) Add the cream and correct the seasoning, garnishing it off with cashew sour cream.
lemon ginger cookies
Adapted from: http://www.catcora.com/recipes/desserts?name=Lemonade+Cookies
1 (6oz) frozen lemonade concentrate
2 tsp. Ground ginger
1/2 lb (2 stick) unsalted butter, softened
1 c. Sugar + extra to sprinkle over cookies
2 tsp. Lemon zest, finely grated
2 lg eggs
2 1/2 c. All purpose flour
1 tsp. Baking soda
1/8 tsp. Himalayan salt
Directions:
1.) Preheat oven to 375.
2.) Allow lemonade to sit at room temperature.
3.)In a large bowl, cream together the butter and sugar with a electric mixer. Add the lemon zest, the eggs one at a time, beating well after each addition. Continue to beat mixture until creamy and light, 4 to 5 minutes, then set off to the side. In a medium size bow,whisk together the flour, baking soda and Himalayan salt, ground ginger.
4.) Measure out 1/2 cup of the lemonade, and set the rest off to the side. Add about 1/3 of of the flour mixture to the creamed mixture.Stir, then add 1/3 of the 1/2 cup lemonade.Continue to add the flour and lemonade alternately, stirring after each addition, until the mixture shows no flour. Beat on low until all ingredients is combined.
5.) Using an ice cream scoop, drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet.
6.)Bake the cookies keeping a close eye on them, check on them after 8 minutes. The edges are just starting to brown, remove the cookies from the oven. (the centers will still appear soft) brushing the remaining lemonade over cookies, after they are done with a sprinkle of sugar. And allow the cookies to cool, on cooling rack.
(Inspired by: Baby gonzo stringy soup)
Note: you can use different types of chorizo as well.
Serves: 7
4c. Mozzarella cheese
2 big cans Tomato juice
2 1/2 c. Green bell peppers, chopped
4 c. Corn kernels
1 1/4 lb ground lean turkey
Directions:
1.) Brown the ground turkey in a skillet.
2.) Add Tomato juice, corn kernels, green bell peppers, to soup pot.
And allow to cook until everything is completely cooked.
3.) Add cheese, turkey into bowl before, adding the tomato juice plus vegetables.
Bon appetite!
(Inspired by: Baked apples)
Serves:4
4 Bosc pears
1/2 c. Organic brown sugar
4 Tbsp. Butter
2 tsp. Ground cinnamon
1 tsp. Vanilla extract
1 tsp. Butter (for baking dish)
Directions:
1.) Preheat oven to 350, 1tsp. Butter to grease baking dish.
2.) Peel pears, halves and cored.
3.) In a small bowl, combine by whisking together the butter, cinnamon, vanilla extract brushing them on both sides.
4.) Arrange the pears on the baking dish, with cut side down. And bake for 30 minutes on both sides, or until fork tender.
Basting them every 15 minutes with juices from the pan.
5.) Serve with you're favorite ice cream (optional)
Serves: 5
7/8 eggs
1/3 c. + 1Tbsp. + 1tsp. Organic granulated sugar
3 Tbsp. + 1 tsp. Vegetable oil
2/3 c. + 1 Tbsp. All purpose flour
1/4 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 tsp. Ground cinnamon
1/8 tsp. Baking powder
1/3 c. + 1 Tbsp. + 1 tsp. Grated zucchini
3 Tbsp. + 1 tsp. Raisins
1/4 tsp. Vanilla extract
3/8 (8 oz.) Can crushed pineapple (save about half of juices)
Directions:
1.) Preheat oven to 350.
2.) Blend together by whisking flour, baking soda, salt, cinnamon, baking powder.
3.) In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, pineapple with saved juices, and vanilla. Pour batter into a 9 x 5 inch greased and lightly floured loaf pans.
4.) Bake on the lowest rack in the oven for 55 minutes or until tooth pick comes out clean. Let cool for 10 minutes before removing from pan.
