When I make red palm oil popcorn, I use my 1/2 cup measurer to scoop the red palm oil into the popcorn pot. Then I tip the measuring cup upside down in the little cast iron skillet we use to fry eggs. That way, we are able to use every last drop. But I’m kind of weird about how I cook them.
Now more than ever, it is so important to protect the health of our families. No matter what sickness is going around, the healthier we are, the better we will fare. Our focus must be on keeping our immune systems strong.
In my recent readings on agave syrup, I have discovered that while agave is low in glucose, it is very, very high in fructose. In fact, it contains more fructose than honey or high-fructose corn syrup! Fructose may sound good — think “fruit” — but consuming this concentrated fruit sugar is nothing like eating a fresh fruit. A fresh, whole fruit offers not-concentrated fructose as just part of the sugar profile, along with fiber, water, and other vitamins and minerals. But what’s so bad about high amounts of concentrated fructose?
I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
The top 3 GM crops are corn, soybeans and cotton. And canola is up there, too. But did you know chocolate chips may contain GM ingredients? Yes, chocolate chips! That surprised me. There are two things you can do to pretty much assure that your family will not be consuming GM foods. Also, I share some thoughts on my family’s food budget and detail the sources of all my family’s food.
What makes or breaks us — as cooks, homemakers, and children of God — is how we overcome difficulties. We know that in our own strength we won’t make it. But with God, we can. I’m challenged in the kitchen like everyone else. (And don’t you forget it!) But what I hope sets me (and you!) apart is that we don’t give up. Please share how you overcome — and encourage the others who read here.
These are awesome biscuits — crisp on the outside, but on the inside flaky, soft, and melt-in-your mouth good. B. took her first bite and then said, “Mom, this just crumbles all over my mouth.” (That was how she described the melting.) I can imagine this dough being the basis for cookies, scones, and other pastries.
I want to point you to some site resources that you may not know are available — to help you “get around” the GNOWFGLINS™ site.