Who doesn’t love a gorgeous glazed bundt cake? The sheer volume of most bundt cakes make the choice all the more worthwhile. This luscious cake is filed with apple chunks and cranberries, topped with a sweet lemon glaze and calls for Fuji apples. Fuji is a variety that is large, firm and crisp, which makes them perfect for baking.
Poppy Seeds add More than Crunch and Color to Baked Goods
Poppy seeds are a lovely addition to cakes and quickbreads, but they don’t just add color and crunch! Even the small amount sprinkled on a roll contains some niacin and folate and just one teaspoon of poppy seeds supplies measurable amounts of iron, calcium and zinc. Continue reading “Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!”
Protein is essential for the growth and maintenance of tissues, organs and muscles and the protein in soy is complete protein with all nine essential amino acids.
Soymilk contains complete protein and both soymilk and cow milk contain the about the same amount of protein and each provides all nine essential amino acids, but that is where the similarity ends
While cow milk provides a similar amount of protein, it also contains twice the fat and calories, not to mention 5 grams of unhealthy saturated fat. Continue reading “Soymilk Protein Markedly Superior to Cow Milk Protein”
Soy. Mention its benefits in polite company and brace yourself for a barrage of questions and accusations directed at soy and all the products made from it.
For more than a dozen years now, posting soy recipes or articles is bound to elicit some hysterical comments from consumers frightened by an onslaught of anti-soy rhetoric from a small group of serial soy bashers
Soy has a long and venerable history spanning fifty centuries of Asian culture and has been the subject of more than seventy years of research in the scientific community.
As interest in the health benefits of soy intensified in the research community, the popularity of soyfoods skyrocketed and acceptance among mainstream consumers began to take hold. Continue reading “The Skinny on Soy Takes on Soy-Bashers!”
Calcium is the fifth most plentiful element in the earth’s crust and the most abundant mineral in the body, found mainly in the bones and teeth. We need calcium in small amounts, as it is important to the growth and formation of the bones, blood clotting and nerve and muscle function.
The role of calcium intake and the onset of osteoporosis has been the theme of numerous advertising campaigns in recent years, supported by mainstream medical advice. This has caused a general fear that our diet is somehow lacking in adequate calcium. Continue reading “The Calcium Conspiracy”