All-Season Quick Bread Or Muffins (Basic R Recipe
1 cup whole wheat flour
2 cup all-purpose flour
1 tsp salt
1/2 tsp soda
1 tsp baking powder
2 tsp cinnamon
1 cup walnuts, chopped
3 large eggs
1 cup sugar, white or brown
1 cup oil
1 tsp vanilla
2 cup prepared fruits such as
1 banana, zucchini, carrot,
1 tomato, orange or apple
COMMENTS: Choose from the following: Banana: Peel and pure 4 to 5
medium bananas for 2 cup total. Carrot: Grate 1 or more medium
carrots for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2
cups total. Orange: Grate one tablespoon orange rind. Peel seed and
chop 4 medium oranges for 2 cups total. Apples: Peel, core and shred
four medium apples. To two cups shredded apple, add one teaspoon
lemon juice. Tomato: Peel three to four medium tomatoes. Cut in
halves and squeeze out seeds. Chop and measures two cups pulp. For
quick loaves, have ready two greased loaf pans, 8 1/2 x 4 1/2 x 2
inches. For muffins, have ready 2 12-cup muffin pans. In a medium
bowl, combine flours, soda, baking powder, cinnamon and walnuts. If
preparing muffin mix for storage, omit nuts and divide dry
ingredients into three batches. In a large bowl, whisk eggs until
foamy, add sugar, oil and vanilla and whisk until blended. Add choice
of fruit or vegetables. Add dry ingredients and stir with fork just
until blended. Do not beat. Divide dough between loaf pans or muffins
pans. Bake loaves in preheated 350'F. oven for 50 to 60 minutes or
until tops are golden brown and a toothpick inserted in centre of
loaves comes out clean. Cool in pans for 10 minutes, before turning
loaves out on wire racks. When completely cool, wrap loaves in
aluminum foil and refrigerate for 24 hours before slicing. To freeze
for up to one month, put foil-wrapped loaf in heavy plastic bag and
seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for large
ones, 10 minutes for small. Serve hot. For one-third muffin batch:
Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3
cup oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and
1/3 cup nuts.
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Food Tips of the Week
Dieting made easy
When deciding on a weight loss program, it is essential to try to restrict your intake of salt, fat and refined carbohydrate.
Some low carbohydrate diet pointers:
* Use soya flour or baking mix.
When you require flour for baking, substitute it with soya flour or a soya baking mix such as Atkins baking mix. In most cases, you can change your favorite recipes that use standard wheat flour to use these low carb alternatives.
* Fiber is essential
Cutting the carbohydrates in your meals usually leads to reduction in fiber as well. Look out for reduced carbohydrate recipes that are fiber-rich balance the equation.
Lycopene super foods
(includes apricot, red bell peppers & rosehip)
The nutrient lypcopene is a naturally occurring chemical compound and a member of the same group of phytochemicals as carotene. Lycopene is accountable for the red color of quite a few natural foods.
Usefully, unlike most other nutritional compounds, this useful phytochemical does not degrade if cooked, but is noticeably increased in efficacy by cooking.
Lycoprene's most valuable health contribution is that it is an antioxidant and appears to be an asset in the battle to lower the risks of developing cancer.
This useful phytochemical is the most potent fighter of singlet oxygen, which is correlated with skin aging. It's also believed to slow down the growth of atherosclerosis.
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