Hot Out Of The Oven...... Himalayan Salt

Adapted from: http://products.mercola.com/himalayan-salt/

*Note:Please continue to read this blog article.

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. Your saving money while eating the way you want in a healthier way.
Welcome to Hot Out Of The Oven food news, I have yet another edition of food news coming straight from no other source but, Living Better Cafe of course. As you have read through many editions of (H.O.T.O), since I have started this food news addition. You have became more wiser about what you buy,and place into your mouth. While I am very happy to continue to keep "Hot of the oven" going as much as you keep enjoy reading it every Monday. In this last February edition I will be spilling out the facts of Himalayan Salt, and it's health benefits over the standardize salt you are use to.

I have been asked twice by two different followers, theses two questions. 1. What is Himalayan Salt? and 2. Do I have to use Himalayan salt in a recipe? and to answer both questions all at once, I would highly recommend using Himalayan salt after reading this article.

Salt is one true essential substance in our life- we can not survive without it. People however, do not realize the major difference between standard, refine and cooking salt most of us are customary to sticking with chemical salt.

When it comes to choosing to eat healthy, choosing the right type of salt makes a differences. Especially if you want your body to function properly, you need to say "Adios" to the usual salt and bring in the much healthier holistic salt. Himalayan Salt is complete with all- natural elements.

Therefore, Himalayan salt contains the same 84 natural minerals and elements found within the human body. Whereas this form of salt has matured over the past 250 million years ago, under intense pressure.

Now What intense pressure has Himalayan Salt been under? that your table salt has not been under. Your probably asking yourself. Generously if you have read this far , you would know that Himalayan salt is roughly "250 million years old" meaning that it was deposited longer before the earth became filtered with pollution.

Right now I hope your thinking more self consciously about, the salt on your table and what benefits it holds for your body. After reading more into what Himalayan salt has that Iodized salt does not have. I will break down the benefits of this all-natural element has.

But, first I want to tell you that Himalayan salt is known as "Pink gold" this salt is actually translucent pink and contains 84 elements found in the human body. Like I have mention in the beginning of this article. Plus you do not need to use more of this substance. Like, you would use your normal table salt.

1. Regulating the water content throughout your body

2. Promoting healthy pH balance in your cells, particularly your brain cells

3. Promoting blood sugar health and helping to reduce the signs of aging

4. Assisting in the generation of hydroelectric energy in cells in your body

5. Absorption of food particles through your intestinal tract

6. Supporting respiratory health

7. Promoting sinus health

8. Prevention of muscle cramps

9. Promoting bone strength

10. Regulating your sleep – it naturally promotes sleep

11. Supporting your libido

12. Promoting vascular health

13. in coexistence with the amount of water you take in, it is actually important for regulating your blood pressure.

Tomato- Basil Pancakes

Adapted from: http://www.recipe.com/tomato-pancakes/

No need to spend more $$ at Ihop, when you can spend less and enjoy theses savory pancakes.

Serves:12

1 3/4 c. milk * (non dairy milk)
2 eggs, beaten slightly
2 c. tomatoes, seeded and finely chopped
1 c. sweet bell pepper, chopped finely
1 c. fresh basil, chopped finely
3/4- 1 1/2 c. shredded sharp cheddar


Pancake

2 1/4 c. flour
3 Tbsp. Sugar
3 tsp. Baking powder
3/4 tsp. Baking soda
3/4 tsp. Salt
1 7/8- 2 1/4 c. milk
3 eggs
3 Tbsp. Vegetable oil
1 1/2 tsp. Vanilla extract


Directions:

1. In a large mixing bowl combine water and eggs; add Pancake Mix. Stir just until combined but still slightly lumpy. Stir in tomatoes and sweet pepper, basil. Let set aside for a least 5 minutes.

2. Heat a lightly greased griddle pan or heavy non stick skillet pan over medium heat. For each individual pancake, pour about 1/4 cup batter onto the hot pan.

3. Cook over medium heat until pancakes turn golden brown, turning to cook second sides when pancake surfaces are bubbly and the edges are slightly dry (for about 1 to 2 minutes on each side). transfer pancakes to an ovenproof platter; sprinkle with cheese. Placing pancake into a 300 degree oven for 2 to 3 minutes or until the cheese begins to melt.

Pancake Directions:

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in margarine. Grease a griddle or nonstick pan with a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it's brown, about two minutes.

Vegan Egg salad

Adapted from: http://www.vegkitchen.com/recipes/tofu-eggless-%E2%80%9Cegg-salad%E2%80%9D-sandwiches/

Serves: 4 to 6

14- to 16-oz. tub firm tofu, well drained
1 lg. stalk celery, finely diced
1 scallion, finely chopped
1 bell pepper, finely chopped
1/3 c. vegan mayonnaise, or as desired
1 to 2 tsp. prepared Dijon mustard, to taste
1 tsp. curry powder, or more, to taste
1 tsp. cilantro, finely chopped
2 to 3 Tbsp. nutritional yeast, recommended
Himalayan Salt and freshly ground pepper to taste


Directions:

1. Cut tofu into slabs crosswise and dabbing excess liquid, with a clean kitchen towel, or paper towel. place into a mixing bowl, and mash with a potato masher. Add in scallions and celery, bell pepper, cilantro.

2. blend together in a small mixing bowl, mayonnaise, mustard, curry, nutritional yeast and incorporate well. pouring mayonnaise mixture over the tofu mixture and blend until incorporated well.

Coffee Talk..... Episode 9

www.livingbettercafe.blogspot.com/coffeetelevision

On episode 9 of Coffee Talk, I will be discussing on "Benefits of Rosemary"

If you enjoy watching Coffee Talk and think someone you know can benefit from this, consider "sharing" because it's not only helping you it can help others as well.

Coffee Talk has it's official Facebook page now, consider a visit to watch all episodes.
at: https://www.facebook.com/coffeeoneonone

Red Bean Hummus

Adapted From: http://www.sheknows.com/recipes/red-bean-hummus


Serves: 4

1 (15-oz.) can dark red kidney beans, rinsed
Zest and juice of a lemon
1 small garlic clove, chopped
1 small jalapeno pepper, chopped (about 2 teaspoons) -less if you don't want it too spicy
2 tablespoons coarsely chopped parsley
1 heaping Tbsp. Sunflower seed butter
2 Tbsp. olive oil
Course Himalayan Salt to taste
freshly ground black pepper to taste

Directions:

1. Place all ingredients into a food processor,or blender and puree until smooth.

Pizza "Pig in a blanket" dog

Inspired by: Pizza and Corn dogs

First I want to share with you how I became inspired by, coming up with this recipe. We all know there are two main foods everyone seems to love, and they are of course "Pizza" and "Corn dogs". As this is one of the most consumed foods topped in America. Therefore I became inspired by, both of these's foods and now I am bringing you a much healthier version of the two-(Pictures will be coming soon). * Note: you can even make this with breakfast sausage, or even vegetarian sausage.

Serves: 10

1 pkg. (16 oz.) Hot dogs
1- 3/4 (10 oz.) pkg. refrigerated biscuit dough
1/4 c. - 1 Tbsp. Tomato sauce
1/4 tsp. dried oregano
1/4 lb. Mozzarella cheese
1/8 tsp. Freshly grounded pepper
1- 3/4 Fresh basil, torn
1/8 tsp. crushed red pepper flakes





Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. roll biscuit dough out and spread tomato sauce, cheese, oregano, basil, red, and ground pepper.

3. Cut the dough into crescent style, then wrap the hot dog around to form a piggy in the blanket.

4. Bake in preheated oven until biscuits are brown, for about 10 to 15 minutes.

Money Saving Tip Tuesday

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around for, this Third edition of money saving tips for this February edition. I will be bring you different money saving tip's daily on saving cash in your wallet, every Tuesday. This week on money saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. This week I will be giving you a Money saving recipe, yes! making delicious meals within side the comfort of your home, or wherever you maybe can also save "YOU" Money!

So therefore why not see what you may have laying around in you're pantry, or cupboard. I hope you have these Items within arms reached. I know I did, when I was preparing for my lunch for school and to tell you the truth it was quite "Deliciosio" (Spanish for Delicious) for those who may not understand. In the picture is enough for one person. But, in this recipe it serves 12.


Cheesy Potato salad

3 lbs. unpeeled Idaho potatoes
1/2 c. diced onions* (if you are allergic, just do not add in)
1/2 tsp. Course Himalayan salt
1/4 tsp. Cayenne pepper
1 c. Red split lentils
1 c. Sliced celery
1 1/2 c. Cheese Creations Double Cheddar sauce


Directions:

1. Bring a large pot of salted water to a boil. Add Idaho potatoes, and cook until tender but still firm, for about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

2. Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water. Place lentil in a medium saucepan, and bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.

3. Cook, uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.

4. In a small bowl, whisk together Cheese sauce, onions, salt and pepper. Pour the mixture over the potatoes, and mix together with Celery and Lentils. Cover, and chill in the refrigerator for 2 hours before serving.