Recipe Granola
Homemade granola is one of my very favorite health foods for many reasons you will read below. It is something the allergic person can closely regulate by making modifications to the recipe. This recipe is perfect because it is cheap, healthy, can be organic and pure, makes a lot, and stores well. It’s a great food to stock in the house for hungry teenagers.
Why do I use the ingredients I use? Well, let me tell you
I use grains in keeping with Eat 4 Your Type (eating for your blood type.)
I use wheat germ because it is high in selenium and zinc. Lots of my clients test they need this for their reproductive health.
Celtic Sea Salt is used because none of the wonderful minerals have been removed from this particular salt and it has not been processed with high heat. High heat makes salt inorganic and difficult to bind to bodily fluids and tissues. This salt actually has a moist texture and is grey in color.
I use sesame seeds (lots of them) because they are high in Tyrosine which helps with Seasonal Affective Disorder (SAD). Sesame products such as tahini, halvah, and raw sesame seeds help with the balance of serotonin and dopamine in the brain. When taken at about 1 tablespoon/day, it prevents depression.
Whole flax seed acts differently than ground flax seed. Whole flax seed is very mucogenic. It swells and gets slippery helping the bowels to empty without strain.
Pumpkin seeds are a wonderful seed for the reproductive system of both males and females. Something in it binds the breakdown byproducts of testosterone which cause Benign Prostate Hyperplasia. Pumpkin seeds also act as the base ring for progesterone and estrogen, so I often recommend the seed for perimenopausal women and great reproductive health. It gives the body what it needs in the form of hormones.
Udo’s Choice Oil is the best combination of oils on the market. It has a perfect blend of Omega 3 and 6 fatty acids. I use the oil and the Wholesome Fast Food Blend.
Blackstrap molasses is extremely high in bioavailable minerals and has lots of iron in it. These days I am seeing lots of people with tan chins which is an early sign of iron anemia.
Recipe: Granola
From the Kitchen of Denice Moffat
11 cups rolled Spelt, Kashi, or Oats (not instant)
2 cups shredded coconut (the organic kind may not have sulfites in it)
2 cups Wheat Germ
Shrimp Cheesecake
Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can’t believe how good it really is…
1 pounds cream cheese (get a good solid cream cheese)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York State sharp Cheese
pepper as you like it
Lining For Pan:
10 ounces dried unflavored bread crumbs
6 ounces melted butter
Tomato Sauce:
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)
Cook, clean, and chop your shrimp.
Saute peppers, garlic, onions in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside.
Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one.
On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper.
Prepair your 10inch x 2inch spring form pan:
In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well.
Using melted butter with a pastry brush butter the sides of your spring form pan.
pres the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.
Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but not much ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from the pan.
Prepair your tomato sauce while your cheesecake is cooling:
Saute your onions, garlic and Italian seasoning and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce.
Serve hot over room temperature cheesecake.
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to pastrie@verizon.net
Tags: cheesecale, dessert, desserts, recipe, recipes, seafood, seafood recipes, shrimp, shrimp cheesecakeBraised Fish in Soy Sauce (Hong Shao Yu)
Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.
Ingredients:
a). For step 1:
- 4 ~ 5 slices grass carp (or other fish you prefer)
- 1 tablespoon cooking wine
- 1/2 cup soy sauce
b). For step 2:
- 5 slices of ginger
- 1 green onion (scallion). Chop into few pieces.
- 3 tablespoons oil
c). For step 3:
- 4 star anise
- A piece of cinnamon
- 4 teaspoon sugar
- 1/2 cup soy sauce
- 2 cups of water
d). For step 4:
- 2 tablespoons cooking wine
- dash of monosodium glutamate
Method:
- Marinate fish in wine and soy sauce for over 2 hours for best result.
- Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
- Add c) to pot, boil it. Then simmer till thick. Pick out star anises. Add a big spoonful of ketchup and boil up.
- Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.
Cooking time: 20 minutes
Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 277.5
Protein: 20.1 g
Here is a photo:
http://www.news-blogs.com/_images/free_articles/braised_fish.jpg
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Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about fine living, visit fine-living.news-blogs.com.
Tags: chinese recipe, chinese recipes, fish recipe, fish recipes, food, food recipes, recipe, recipes