No Added Sugar Quotes

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Frank stared at her. "But you throw Ding Dongs at monsters." Iris looked horrified. "Oh, they're not Ding Dongs." She rummaged under the counter and brought out a package of chocolate covered cakes that looked exactly like Ding Dongs. "These are gluten-free, no-sugar-added, vitamin-enriched, soy-free, goat-milk-and-seaweed-based cupcake simulations." "All natural!" Fleecy chimed in. "I stand corrected." Frank suddenly felt as queasy as Percy.
Rick Riordan (The Son of Neptune (The Heroes of Olympus, #2))
So,” Jesper said, adding sugar to his coffee. “Other than Inej making a new pal, what the hell happened out there?” “Let’s see,” said Nina. “Inej fell twenty stories.” “We put a serious hole in my father’s dining room ceiling,” Wylan offered. “Nina can raise the dead,” said Inej. Matthias’ cup clattered against his saucer. It looked ridiculous in his huge hand. “I can’t raise them. I mean, they get up, but it’s not like they come back to life. I don’t think. I’m not totally sure.
Leigh Bardugo (Crooked Kingdom (Six of Crows, #2))
His life was a festival of excess that could not be contained. Deafening music, eye-popping bright colors, sugar added to almost everything he ate. Quinn's life was a bullet in a barrel ready to explode.
Neal Shusterman (Full Tilt)
THE LAST PIECE OF THE PUZZLE THERE ARE FIVE basic steps in weight loss: Reduce your consumption of added sugars. Reduced your consumption of refined grains. Moderate your protein intake. Increase your consumption of natural fats. Increase your consumption of fiber and vinegar.
Jason Fung (The Obesity Code: Unlocking the Secrets of Weight Loss)
Don't worry,' he said. 'So long as the facts are there, I can write the story. But please,' he added, 'let me have plenty of detail. That's what counts in our business, tiny little details, like you had a broken shoelace on your left shoe, or a fly settled on the rim of your glasses at lunch, or the man you were talking to had a broken front tooth...
Roald Dahl (The Wonderful Story of Henry Sugar and Six More)
An hour later, we’d indulged in the traditional St Mary’s ritual for dealing with any sort of crisis, which is to imbibe vast reservoirs of tea. People laugh, but it works. By the time the kettle has boiled, the tea made, the amount of sugar added has been silently criticised, the tea blown on and finally drunk … all this takes time, and if you’re a member of St Mary’s with the attention-span of a privet hedge, then you’ve forgotten what you were arguing about in the first place.
Jodi Taylor (A Trail Through Time (The Chronicles of St Mary's, #4))
Kate picked up the carafe and poured some coffee into a cup. She added sugar and cream until it was the color of caramel. Her mom used to take her coffee like this. 'So sweet it could kiss you,' she used to say.
Sarah Addison Allen (Lost Lake (Lost Lake, #1))
Kids are always hanging on your tits,” I added. “By the time they grow up, you’ve got tits down to your knees and curvature of the spine.
Nick Wilgus (Shaking the Sugar Tree (Sugar Tree, #1))
IF YOU WANT to avoid weight gain, remove all added sugars from your diet. On
Jason Fung (The Obesity Code: Unlocking the Secrets of Weight Loss)
Whereas you prefer your coffee with a bucket of sugar added because you’re just so damn sweet?” he asked sarcastically as he watched me. “No. I like my sugar with a dash of coffee added because I’m bitter.
Caroline Peckham (Zodiac Academy: Ruthless Fae (Supernatural Bullies and Beasts, #2))
warm summer breeze blows, and tiny bumps form on my arms. This is what Madrina calls grains of sugar adding sweetness to my soul; the first sparks of love and attraction, of something so new and tender that if I’m too firm with it, it will burst.
Ibi Zoboi (Pride)
You went with Cameron?" Julian said. Livvy held up a hand. "In Emma's defense, Cameron's annoying, but he's hot." Julian gave her a look. "I mean, if you like guys who look like a redheaded Captain America, which I... don't?" "Captain America is definitely the most handsome Avenger," said Cristina. "But I like the Hulk. I would like to heal his broken heart." "We're Nephilim, said Julian. "We're not even supposed to know about the Avengers. Besides," he added, "Iron Man is obviously the best-looking." -- "I have no idea who the Avengers are," observed Mark, who had finished his strawberries and was eating sugar out of a packet. Ty looked gratified - he had no time for superheroes.
Cassandra Clare (Lady Midnight (The Dark Artifices, #1))
If I could go back in time I'd make the same choice in a snap. And yet, there remains my sister life. All the other things I could have done instead. I wouldn't know what I couldn't know until I became a mom, and so I'm certain there are things I don't know because I can't know because I did. Who would I have nurtured had I not been nurturing my two children over these past seven years? In what creative and practical forces would my love have been gathered up? What didn't I write because I was catching my children at the bottoms of slides and spotting them as they balanced along the tops of low brick walls and pushing them endlessly in swings? What did I write because I did? Would I be happier and more intelligent and prettier if I had been free all this time to read in silence on a couch that sat opposite of Mr. Sugar's? Would I complain less? Has sleep deprivation and the consumption of an exorbitant number of Annie's Homegrown Organic Cheddar Bunnies taken years off my life or added years onto it? Who would I have met if I had bicycled across Iceland and hiked around Mongolia and what would I have experienced and where would that have taken me? I'll never know, and neither will you of the life you don't choose. We'll only know that whatever that sister life was, it was important and beautiful and not ours. It was the ghost ship that didn't carry us. There's nothing to do but salute it from the shore.
Cheryl Strayed (Tiny Beautiful Things: Advice on Love and Life from Dear Sugar)
Altogether about 80 percent of the processed foods we eat contain added sugars. Heinz ketchup is almost one-quarter sugar. It has more sugar per unit of volume than Coca-Cola.
Bill Bryson (The Body: A Guide for Occupants)
Eliminate Foods with Flour (Wheat, Barley, and Rye) and Added Sugar
Josh Turknett (The Migraine Miracle: A Sugar-Free, Gluten-Free, Ancestral Diet to Reduce Inflammation and Relieve Your Headaches for Good)
Allo stesso tempo, ricordava bene le parole di Lionel Benjamin, il suo defunto suocero: quando le opportunità bussano alla porta, tu corri ad aprire. Già , ma come riconoscere le buone opportunità? "Non lo so" rispondeva Lionel "tu apri e basta".
Craig Bartholomew Strydom (Sugar Man: The Life, Death and Resurrection of Sixto Rodriguez)
I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.
Maggie Stiefvater (Shiver (The Wolves of Mercy Falls, #1))
…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.
Gary Taubes (The Case Against Sugar)
Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.
Terry Pratchett (Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch)
technologists sometimes exploit the synergy between the two. By adding strawberry or vanilla—aromas we associate with sweetness—it’s possible to fool people into thinking a food is sweeter than it really is. Though sneaky, this is not necessarily bad, because it means the product can contain less added sugar. Which
Mary Roach (Gulp: Adventures on the Alimentary Canal)
The average American now consumes 46 slices of pizza, 200 pounds of meat, and 607 pounds of milk and other dairy products, and washes it down with 57 gallons of soda pop a year. We consume 8,000 teaspoons of added sugar and 79 pounds of fat annually. We eat 4.5 billion pounds of fries and 2 billion pounds of chips a year.
Dan Buettner (The Blue Zones Solution: Eating and Living Like the World's Healthiest People)
Feeling Faint Issue: I’m happy losing weight with a low carbohydrate diet, but I’m always tired, get light headed when I stand up, and if I exercise for more than 10 minutes I feel like I’m going to pass out. Response: Congratulations on your weight loss success, and with just a small adjustment to your diet, you can say goodbye to your weakness and fatigue. The solution is salt…a bit more salt to be specific. This may sound like we’re crazy when many experts argue that we should all eat less salt, however these are the same experts who tell us that eating lots of carbohydrates and sugar is OK. But what they don’t tell you is that your body functions very differently when you are keto-adapted. When you restrict carbs for a week or two, your kidneys switch from retaining salt to rapidly excreting it, along with a fair amount of stored water. This salt and water loss explains why many people experience rapid weight loss in the first couple of weeks on a low carbohydrate diet. Ridding your body of this excess salt and water is a good thing, but only up to a point. After that, if you don’t replace some of the ongoing sodium excretion, the associated water loss can compromise your circulation The end result is lightheadedness when you stand up quickly or fatigue if you exercise enough to get ‘warmed up’. Other common side effects of carbohydrate restriction that go away with a pinch of added salt include headache and constipation; and over the long term it also helps the body maintain its muscles. The best solution is to include 1 or 2 cups of bouillon or broth in your daily schedule. This adds only 1-2 grams of sodium to your daily intake, and your ketoadapted metabolism insures that you pass it right on through within a matter of hours (allaying any fears you might have of salt buildup in your system). This rapid clearance also means that on days that you exercise, take one dose of broth or bouillon within the hour before you start.
Jeff S. Volek (The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable)
Though there're minor side effects in male adults." "What side effect?" She cocked an eyebrow and lowered her voice. "Spontaneous prolonged erection, big some test subjects," she added clinically. "A lot of those early tests were done on gorillas... "I'm not a gorilla." She glanced down the front of his lab coat. "Not yet.
Ophelia London (Kissing Her Crush (Sugar City, #2))
And here is my sweet little Annamaria,’ she added, tenderly caressing a little girl of three years old, who had not made a noise for the last two minutes; ‘And she is always so gentle and quiet—Never was there such a quiet little thing!’ But unfortunately in bestowing these embraces, a pin in her ladyship’s head dress slightly scratching the child’s neck, produced from this pattern of gentleness such violent screams, as could hardly be outdone by any creature professedly noisy. The mother’s consternation was excessive; but it could not surpass the alarm of the Miss Steeles, and every thing was done by all three, in so critical an emergency, which affection could suggest as likely to assuage the agonies of the little sufferer. She was seated in her mother’s lap, covered with kisses, her wound bathed with lavender-water, by one of the Miss Steeles, who was on her knees to attend her, and her mouth stuffed with sugar plums by the other. With such a reward for her tears, the child was too wise to cease crying.
Jane Austen (Sense and Sensibility)
The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.
Charles M. Blow (Fire Shut Up in My Bones)
The ideal human diet looks like this: Consume plant-based foods in forms as close to their natural state as possible (“whole” foods). Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains. Avoid heavily processed foods and animal products. Stay away from added salt, oil, and sugar. Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein.
T. Colin Campbell (Whole: Rethinking the Science of Nutrition)
Juice is not a fruit. Per drop, juice has the same amount or more of both sugar and calories when compared with sugared soda. If you agree that adding vitamins and minerals to Coca-Cola wouldn’t make it a healthy choice, then you should probably reconsider that morning glass of orange juice, as that’s all it really is—flat soda pop with vitamins, from which the processing has removed the vast majority of the fruit’s actual nutrition.
Yoni Freedhoff (The Diet Fix: Why Diets Fail and How to Make Yours Work)
While I'm waiting, I reach into the cupboard for dried pineapple. I added them to the grocery order because I find them reassuring, but they have to be the right kind. Ma started buying the fancy natural low-sulfur version from Trader Joe's in the past few years. Those are fibrous and taste good for you. These are the ones from my childhood, which just taste good. They are as yellow as lemons, crusted all around with sugar. The inside is as thick and wet as a gumdrop.
Jael McHenry (The Kitchen Daughter)
Wylan sat forward like a schoolboy eager to prove he had the answers. He drew a vial from his pocket. “This version works.” “It’s a weevil?” Inej asked, examining it. “A chemical weevil,” said Jesper. “But Wylan still hasn’t named it. My vote is for the Wyvil.” “That’s terrible,” said Wylan. “It’s brilliant.” Jesper winked. “Just like you.” Wylan blushed daylily pink. “I helped as well,” added Kuwei, looking sulky. “He did help,” Wylan said. “We’ll make him a plaque,” said Kaz. “Tell them how it works. Wylan cleared his throat. “I got the idea from cane blight—just a little bit of bacteria can ruin a whole crop. Once the weevil is dropped into the silo, it will keep burrowing down, using the refined sugar as fuel until the sugar is nothing but useless mush.” “It reacts to sugar?” asked Jesper. “Yes, any kind of sugar. Even trace amounts if there’s enough moisture present, so keep it away from sweat, blood, saliva.” “Do not lick Wyvil. Does someone want to write that down?
Leigh Bardugo (Crooked Kingdom (Six of Crows, #2))
On average, every cup of coffee may cause you to end up burning seventeen extra calories.3717 Since a cup of black coffee only has about two calories,3718 that leaves a net deficit of fifteen calories per cup. But only a third of U.S. coffee consumers drink their coffee without cream or sugar.3719 While drinking coffee black could push your calorie ledger into the red, added creamer or caloric sweeteners could easily wipe out any benefit.3720 There are some Dunkin’ Donuts coffee drinks with more than a thousand
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
All the while, the market and commercial interests are enjoying free rein. The food industry supplies us with cheap garbage loaded with salt, sugar, and fat, putting us on the fast track to the doctor and dietitian. Advancing technologies are laying waste to ever more jobs, sending us back again to the job coach. And the ad industry encourages us to spend money we don’t have on junk we don’t need in order to impress people we can’t stand.28 Then we can go cry on our therapist’s shoulder. That’s the dystopia we are living in today.
Rutger Bregman (Utopia for Realists: How We Can Build the Ideal World)
Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce. Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue! Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower." "It's a dish renowned for its exceptionally deep and compelling flavors." "Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"
Yuto Tsukuda (食戟のソーマ 27 [Shokugeki no Souma 27] (Food Wars: Shokugeki no Soma, #27))
Seventy-five percent of the time when I'm ordering my "almond milk matcha latte with no sugar added, lukewarm, please," I'll be recognized by an employee. And yes, my order is a pin in the ass, but I'm determined to enjoy the liquid indulgences of modern life. Might as well take advantage of it all before the zombie apocalypse. I have no practical skills; I'm fully aware that I'll be one of the first ones "turned." Instead of learning motorcycle repair or something else disaster-scenario useful, I'll order the drink I want until I become a shambling corpse. AND I WON'T BE DEFENSIVE ABOUT IT, OKAY?
Felicia Day (You're Never Weird on the Internet (Almost))
Benefits of the Master Cleanse Detox Diet and How to Conserve a Healthy Cleansing The Master Detox in 14 days , also referred to as lemonade diet regime, is not new and has been known for decades. It demands drinking only lemonade made from fresh squeezed lemons and normal water, maple syrup, along with cayenne pepper. So there is no strong food during the detoxification course of action. Typically, any lemonade diet regime will last for 10 to 14 times and is known to be very efffective regarding colon cleansing. It's good in dissolving built-up wastes in our intestinal tracts. [image error] Besides colon detox, master cleanse diet plan can also be used for rapid weight loss. In 2007, the gifted singer/actress Beyonce Knowles used soda and pop diet pertaining to 14 days and lost Twenty-two lb or 9 kilograms. She made it happen for her part in the video Dreamgirls. As a result, this diet plan received huge advertising attention. Remember that weight loss utilizing master cleanse detox diet is not a long term remedy. After the clean, you should return to a healthy as well as well-balanced diet which consists of plenty of fruits and also fresh vegetables and occasional in included fats as well as sweets. That is how you have a long-lasting and healthful detox. Hence the key to long-term wholesome detoxification is always to focus on receiving plenty of exercise and having a well-balanced eating habits high in fruit and vegetables and low throughout added fatty acids and sugars. Some of the great things about Master Cleanse Detoxification Diet are usually: - Waste food, plague and phlegm that developed and caught up in our digestive tract tracts might be expelled. : Can result in weight loss but should followed healthy way of life after detox otherwise you're sure to gain it back in time.
But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic. She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish.
Elin Hilderbrand (The Love Season)
After some experimentation, we put hot water in a measuring cup and dissolved the honeysuckle nectar by swirling the stems around. When we were done with all the flowers, I tasted the golden liquid; it was sweet and fragrant. There wasn't much of the solution, though- we'd have to make a very small batch if we wanted the honeysuckle to be noticeable. We measured out the dry ingredients and Vik whisked in a pinch of ground cloves while I creamed the butter with the sugar, and then added honey. We poured in the honeysuckle nectar and combined everything. Vik and I tasted the dough: it was sweet and spicy, the flavors in perfect harmony.
Rajani LaRocca (Midsummer's Mayhem)
Driven by heartache, she beat the eggs even more vigorously until the glossy meringue quickly formed into stiff, bird's beak peaks. "Philippe, do you have any orange liqueur?" Marie asked, rummaging through her brother's pantry. "Here it is," Philippe said, handing a corked bottle to her. "What are you making?" "A bûche de Noël," Danielle said, concentrating on her task. Carefully measuring each rationed ingredient, she combined sugar and flour in another bowl, grated orange zest, added the liqueur, and folded the meringue into the mixture. "It's not Christmas without a traditional Yuletide log." Marie ran a finger down a page of an old recipe book, reading directions for the sponge cake, or biscuit. "'Spread into a shallow pan and bake for ten minutes.'" "I wouldn't know about that," Philippe said. "I don't celebrate your husband's holiday," he said pointedly to Marie. "Let's not dredge up that old argument, mon frère," Marie said, softening her words with a smile. "I converted for love." A knock sounded at the front door. Danielle threw a look of concern toward Philippe, who hurried to answer it. "Then we'll cool it," Danielle said, trying to stay calm. "And brush the surface with coffee liqueur and butter cream frosting, roll it like a log, and decorate." She thought about the meringue mushrooms she had made with Nicky last year, and how he had helped score the frosting to mimic wood grains.
Jan Moran (Scent of Triumph)
The next healthiest but suboptimal starch comes from broken grains, also known as flours. Whole wheat bread, for example, is denser and more caloric than wheat berries in their original form, but whole wheat flour itself is not inherently fatty or unhealthy. If you’re trying to lose weight, staying away from broken grains is probably a good idea because broken grains are more concentrated in calories and generally don’t have as much fiber as whole grains, so they’re absorbed quickly in the system. The worst starch comes in refined foods and is combined with fats and sugars in products like muffins and cake. These starchy foods will put weight on you fast, but it’s largely because of the added fats and sugars.
Pamela A. Popper (Food Over Medicine: The Conversation That Could Save Your Life: The Conversation That Could Save Your Life)
The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!
Thomas Pynchon (Against the Day)
Earlier that morning, Escoffier ad brought up a large bucket of white rose petals, white violets and vanilla orchids that he'd been thinking of creating a dish with. The pâtissier had crystalized some of the flowers, and left him a plate of meringue shells, a handful of vanilla beans and fresh cream. He wanted to create a new dish for Sarah, a sweet, something surprising, something to engage her. She'd been playing Joan of Arc, the virgin saint, a seventeen-year-old girl. It was a role she made famous, difficult at any age, but for a woman in her mid-forties, it was nearly impossible. Escoffier tossed a handful of white rose petals into Rosa's bathwater. The white skin. The white roses. 'The essence of Saint Joan is in shades of white, like shades of innocence.' 'Spun sugar,' he thought. 'Vanilla cream, of course.
N.M. Kelby (White Truffles in Winter)
The Majoon, or Hemp confection, is a compound of sugar, butter, flour, milk and sidhee or bang. The process has been repeatedly performed before me by Ameer, the proprietor of a celebrated place of resort for Hemp devotees in Calcutta, and who is considered the best artist in his profession. Four ounces of sidhee, and an equal quantity of ghee are placed in an earthen or well-tinned vessel, a pint of water added, and the whole warmed over a charcoal fire. The mixture is constantly stirred until the water all boils away, which is known by the crackling noise of the melted butter on the sides of the vessel. The mixture is then removed from the fire, squeezed through cloth while hot—by which an oleaginous solution of the active principles and colouring matter of the Hemp is obtained—and the leaves, fibres, &c. remaining on the cloth are thrown away. The green oily solution
Martin Booth (Cannabis: A History)
I look back at Silas, who is adding more sugar to his coffee. “Okay. Fine. One class, but only because I might not get another chance once we’re back in Ellison. And you have to promise not to tell Scarlett.” “Only if you let me pay for it,” he counters. “Silas,” I say threateningly. He shrugs. “You and Lett are broke. And besides, if you pay for it, Scarlett will know the money is missing.” “Fine,” I say dismissively. “Great. Let’s go get you signed up, then,” he says, rising and dropping a few crumbled dollars onto the tabletop. I remain seated, mouth open. “Now?” “No time like the present. I suppose I’ve taken Operation Rosie-Gets-a-Life as a personal mission. It’s too similar to Operation Silas-Gets-a-Life for me to ignore.” He extends a hand to me, and, without thinking, I take it. My heart rate quickens and I want to pull him toward me. Oh god. What am I thinking? I pull my hand away again and smile nervously. Silas smiles almost sheepishly. Did he feel the same stirring sensation?
Jackson Pearce (Sisters Red (Fairytale Retellings, #1))
GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"
Yuto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.
Stacey Ballis (Wedding Girl)
Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!
Yuto Tsukuda (食戟のソーマ 28 [Shokugeki no Souma 28] (Food Wars: Shokugeki no Soma, #28))
But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!" "Oh, the answer to that is in the flavoring I used." "Soy sauce?!" "Oh my gosh, she added soy sauce to a dessert?!" "I used it at the very end of the recipe. To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce. Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes. All of that made the brown sugar in the cake both taste and look even cuter than it did before." "Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet.. ... and by comparison the sweetness will stand out on the tongue even more strongly. She's created a new and unique dessert topping- Soy Sauce Whipped Cream!" "Soy sauce whipped cream, eh? I see! So that's how it works!" Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium. The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce! "Without brown sugar as the main component, this exquisite deliciousness would not be possible!" "It tastes even yummier if you try some of the various fruits in between each bite of cake. The candy sculptures are totally edible too. If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy." How wonderfully surprising! Each and every bite... ... is an invitation to a land of dreams!
Yuto Tsukuda (食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29))
The sparkles that came from the firecracker are coffee crumbles!" Originating in Ireland, Crumbles are a baked dessert generally consisting of fruits topped with a crumbly crust. The crumbly mix can be made with rolled oats, crushed almonds and even crushed coffee beans! "How refreshingly tart! I can taste a faint hint of grated tangerine zest. Its fruity flavor pairs exceedingly well with the mildly sweet, clean flavor of the cake. And the hidden piece of the puzzle that ties them both together... ... is this cream that's coating the outer layer of bark!" "Man, you catch on fast! That's right. That's another variation on the cream I used as a filling for the center of the cake. I used that dark cream and thinned it into a brown cream that would melt at room temperature." "Oho! How clever. The crumbles, while sweet and delicious, tend to have a very dry and, well... crumbly texture. Not so with this cake." The brown cream brought just the right amount of moisture to the crumbles... enough to prevent them from being dry but not so much that they lose their crispy crunch. Plus, it firmly ties the flavors of the crumbles and the cake itself into one harmonious whole! Now I see. "That must be the other reason why you chose not to use any dairy or added sugars in the cake! Either would have overwhelmed the coffee crumbles! But you wanted to emphasize their delicate flavors... the light flash and sparkle of their tartness and bitterness!" "Refreshing at first, with a full body... capped off with a flash of invigorating bitterness!" "This is a gem of a dish that will captivate everyone, young and old!
Yuto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!" ?! The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness! "How were you able to create such a uniquely beautiful flavor?" "See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient... Mashed Japanese mountain yam! That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well. Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling. *Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach. * I made the dark cream I used to frost the cake by adding cocoa powder to the white cream." "I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!" "What?!" "He didn't put in any sugar at all?!" "But why go to all that time and effort?!" "For the people patiently waiting to eat it, of course. This cake was made especially for these people and for this season. When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy. I mean, that's the kind of cake I'd want in this weather.
Yuto Tsukuda (食戟のソーマ 34 [Shokugeki no Souma 34] (Food Wars: Shokugeki no Soma, #34))
CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.
Joanne Fluke (Cherry Cheesecake Murder (Hannah Swensen, #8))
Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.
Yotam Ottolenghi (Plenty: Vibrant Recipes from London's Ottolenghi)
Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.
Carol Eron Rizzoli (The House at Royal Oak: Starting Over & Rebuilding a Life One Room at a Time)
The last cake in his hand, he turned to her. “Alexandra.” Placing the candle on the side table, she knelt to retrieve the cloth. “We missed you at the last few meals. But you could have asked if you wanted more.” She straightened, setting the cloth on the table, too. “I’d have sent them to you in the workshop.” He tilted his head, giving her a look so calculatedly innocent—his smile vague, his eyes deliberately blank—that she laughed again. “I’m going to tell everyone you’re a sweet thief.” The cake fell from his fingers and landed with a little plop on the carpet. “Alexandra,” he repeated and reached for her, dragging her into his arms. Though stunned, she went willingly. With their faces just a hair’s breadth apart, he hesitated, making her shiver with anticipation. Then their lips met—she couldn’t tell who closed the gap—and her heart rolled over in her chest. The way they were pressed together from shoulder down to navel seemed incredibly intimate and thrilling—and very different from the friendly or sisterly sort of embrace she was used to. She could feel the searing heat of his skin through the fine fabric of his dressing gown. He wrapped his arms around her back. She buried her hands in his soft hair. He tasted of sugar and chocolate and Tris, a deliciously sweet combination. No, make that dangerously sweet. It took a herculean effort to retreat the barest inch. “We cannot,” she whispered. The look he gave her was so odd and intense, it seemed to go right through her. “I—I need to go back to my room,” she stammered, removing herself from his arms. When he didn’t reply, she added, “I’m sorry,” even though she wasn’t sure what she was apologizing for. He nodded, his lips curving in a sad almost-smile. “We should both go back to our rooms,” she said more firmly. “Good night.” “’Night,” he echoed and turned to exit the far end of the room. Almost against her will, she followed him to the doorway and watched him slowly traverse the long length of the torchlit great hall, standing there until he disappeared into the dark corridor that led to the guest chambers. He didn’t look back. She released a long, shuddering breath before retrieving her candle
Lauren Royal (Alexandra (Regency Chase Brides #1))
Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!
Yuto Tsukuda (食戟のソーマ 14 [Shokugeki no Souma 14] (Food Wars: Shokugeki no Soma, #14))
... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!
Yuto Tsukuda (食戟のソーマ 22 [Shokugeki no Souma 22] (Food Wars: Shokugeki no Soma, #22))
BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!
Joanne Fluke (Devil's Food Cake Murder (Hannah Swensen, #14))
Beauty Void lay the world, in nothingness concealed, Without a trace of light or life revealed, Save one existence which second knew- Unknown the pleasant words of We and You. Then Beauty shone, from stranger glances free, Seen of herself, with naught beside to see, With garments pure of stain, the fairest flower Of virgin loveliness in bridal bower. No combing hand had smoothed a flowing tress, No mirror shown her eyes their loveliness No surma dust those cloudless orbs had known, To the bright rose her cheek no bulbul flown. No heightening hand had decked the rose with green, No patch or spot upon that cheek was seen. No zephyr from her brow had fliched a hair, No eye in thought had seen the splendour there. Her witching snares in solitude she laid, And love's sweet game without a partner played. But when bright Beauty reigns and knows her power She springs indignant from her curtained bower. She scorns seclusion and eludes the guard, And from the window looks if doors be barred. See how the tulip on the mountain grown Soon as the breath of genial Spring has blown, Bursts from the rock, impatient to display Her nascent beauty to the eye of day. When sudden to thy soul reflection brings The precious meaning of mysterious things, Thou canst not drive the thought from out thy brain; Speak, hear thou must, for silence is such pain. So beauty ne'er will quit the urgent claim Whose motive first from heavenly beauty came When from her blessed bower she fondly strayed, And to the world and man her charms displayed. In every mirror then her face was shown, Her praise in every place was heard and known. Touched by her light, the hearts of angels burned, And, like the circling spheres, their heads were turned, While saintly bands, whom purest at the sight of her, And those who bathe them in the ocean sky Cries out enraptured, "Laud to God on high!" Rays of her splendour lit the rose's breast And stirred the bulbul's heart with sweet unrest. From her bright glow its cheek the flambeau fired, And myriad moths around the flame expired. Her glory lent the very sun the ray Which wakes the lotus on the flood to-day. Her loveliness made Laila's face look fair To Majnún, fettered by her every hair. She opened Shírín's sugared lips, and stole From Parvíz' breast and brave Farhád's the soul. Through her his head the Moon of Canaan raised, And fond Zulaikha perished as she gazed. Yes, though she shrinks from earthly lovers' call, Eternal Beauty is the queen of all; In every curtained bower the screen she holds, About each captured heart her bonds enfolds. Through her sweet love the heart its life retains, The soul through love of her its object gains. The heart which maidens' gentle witcheries stir Is, though unconscious, fired with love of her. Refrain from idle speech; mistake no more: She brings her chains and we, her slaves, adore. Fair and approved of Love, thou still must own That gift of beauty comes from her alone. Thou art concealed: she meets all lifted eyes; Thou art the mirror which she beautifies. She is that mirror, if we closely view The truth- the treasure and the treasury too. But thou and I- our serious work is naught; We waste our days unmoved by earnest thought. Cease, or my task will never end, for her Sweet beauties lack a meet interpreter. Then let us still the slaves of love remain For without love we live in vain, in vain. Jámí, "Yúsuf and Zulaikha". trans. Ralph T. H. Griffith. Ballantyne Press 1882. London. p.19-22
Nūr ad-Dīn 'Abd ar-Rahmān Jāmī
WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She
Joanne Fluke (Apple Turnover Murder (Hannah Swensen, #13))
Imagine making a nearly life-size sculpture of yourself out of sugar cubes and consuming it over the next 365 days. That’s essentially what many of us are doing. The typical American eats an average of 128 pounds of added sugars each year, according to the U.S. Department of Agriculture. And it affects our bodies on every level.
He had considered other wording, including "Snack That," and "Snack This," but adding the word on made it more thought-provoking. "It's language we use in culture for evaluation and reappraisal," he said. Snack on That, as a marketing tool, would "work harder" for them.
Michael Moss (Salt Sugar Fat: How the Food Giants Hooked Us)
Papaya-Banana Muffins This recipe is a solution to the problem of too much ripe tropical fruit. These muffins have lovely color and flavor, and are nice and moist. 12⁄3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon freshly grated nutmeg 1 egg 1⁄3 cup oil 3⁄4 cup sugar 1 cup mashed ripe papaya 1⁄2 cup mashed ripe banana (1 large banana) 1⁄4 cup chopped walnuts (optional) 1. Preheat oven to 375°F and grease a medium-sized muffin pan or line it with muffin papers. 2. Combine dry ingredients and set aside. 3. Beat egg with oil, sugar, and mashed papaya and banana in a large bowl. 4. Mix in dry ingredients and walnuts (if using). Scoop mixture into prepared muffin pan. Bake in preheated oven for 18–23 minutes, until toothpick inserted in the middle of a muffin comes out clean. Makes 1 dozen Tips • If the papaya is quite ripe, it will yield a lot of liquid when mashed. Drain off this excess liquid before adding the fruit. • You can make the muffins entirely with papaya if you like; just increase the quantity to 11⁄2 cups. The muffins will have a slightly moister texture and a flatter top.
Ann Vanderhoof (An Embarrassment of Mangoes: A Caribbean Interlude)
The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)
Joanne Fluke (Joanne Fluke Christmas Bundle: Sugar Cookie Murder, Candy Cane Murder, Plum Pudding Murder, & Gingerbread Cookie Murder (Hannah Swensen))
EASY FRUIT PIE   Preheat oven to 375 degrees F., rack in the middle position. Note from Delores: I got this recipe from Jenny Hester, a new nurse at Doc Knight’s hospital. Jenny just told me that her great-grandmother used to make it whenever the family came over for Sunday dinner. Hannah said it’s easy so I might actually try to make it some night for Doc. ¼ cup salted butter (½ stick, 2 ounces, pound) 1 cup whole milk 1 cup white (granulated) sugar 1 cup all-purpose flour (pack it down in the cup when you measure it) 1 and ½ teaspoons baking powder ½ teaspoon salt 1 can fruit pie filling (approximately 21 ounces by weight—3 to 3 and ½ cups, the kind that makes an 8-inch pie) Hannah’s 1st Note: This isn’t really a pie, and it isn’t really a cake even though you make it in a cake pan. It’s almost like a cobbler, but not quite. I have the recipe filed under “Dessert”. You can use any canned fruit pie filling you like. I might not bake it for company with blueberry pie filling. It tasted great, but didn’t look all that appetizing. If you love blueberry and want to try it, it might work to cover the top with sweetened whipped cream or Cool Whip before you serve it. I’ve tried this recipe with raspberry and peach . . . so far. I have the feeling that lemon pie filling would be yummy, but I haven’t gotten around to trying it yet. Maybe I’ll try it some night when Mike comes over after work. Even if it doesn’t turn out that well, he’ll eat it. Place the butter in a 9-inch by 13-inch cake pan and put it in the oven to melt. Meanwhile . . . Mix the milk, sugar, flour, baking powder and salt together in a medium-size bowl. This batter will be a little lumpy and that’s okay. Just like brownie batter, don’t over-mix it. Using oven mitts or potholders, remove the pan with the melted butter from the oven. Pour in the batter and tip the pan around to cover the whole bottom. Then set it on a cold stove burner. Spoon the pie filling over the stop of the batter, but DO NOT MIX IN. Just spoon it on as evenly as you can. (The batter will puff up around it in the oven and look gorgeous!) Bake the dessert at 375 degrees F., for 45 minutes to 1 hour, or until it turns golden brown and bubbly on top. To serve, cool slightly, dish into bowls, and top with sweetened whipped cream or vanilla ice cream. It really is yummy. Hannah’s 2nd Note: The dessert is best when it’s baked, cooled slightly, and served right away. Alternatively you can bake it earlier, cut pieces to put in microwave-safe bowls, and reheat it in the microwave before you put on the ice cream or sweetened whipped cream. Yield: Easy Fruit Pie will serve 6 if you don’t invite Mike and Norman for dinner. Note from Jenny: I’ve made this by adding ¼ cup cocoa powder and 1 teaspoon of vanilla to the batter. If I do this, I spoon a can of cherry pie filling over the top.
Joanne Fluke (Red Velvet Cupcake Murder (A Hannah Swensen Mystery))
Any improvement to the nutritional profile of a product can in no way diminish its allure, and this has led to one of the industry’s most devious moves: lowering one bad boy ingredient like fat while quietly adding more sugar to keep people hooked.
Michael Moss (Salt Sugar Fat: How the Food Giants Hooked Us)
Noting that people were getting on average 22 teaspoons of added sugar a day, the association urged Americans to cut back. Moderately active women should get no more than 5 teaspoons of sugar—
Michael Moss (Salt Sugar Fat: How the Food Giants Hooked Us)
red meat that has been processed into bacon, bologna, hot dogs, sandwich meats, and other products with added salt is best avoided altogether.
Michael Moss (Salt Sugar Fat: How the Food Giants Hooked Us)
Sauerkraut & Pork Makes 4 to 6 servings 20-oz. can sauerkraut 1/3 c. brown sugar, packed 1-1/2 lbs. pork sausage links, sliced 1 onion, sliced Combine sauerkraut and brown sugar in a slow cooker; mix well. Arrange sausage and onion on top. Cover and cook on high setting for 2 hours, adding water if necessary. Reduce heat to low setting; cover and cook for an additional 2 hours.
Gooseberry Patch (Our Favorite Slow-Cooker Recipes Cookbook: Serve Up Meals That Are Piping Hot, Delicious and Ready When You Are...and Your Slow Cooker Does All the Work!)
Barry Popkin of the University of North Carolina states that of the six hundred thousand food items for sale in the United States, 80 percent are laced with added sugar. Ninety percent of the food produced in the United States is sold to you by a total of ten conglomerates—Coca-Cola, ConAgra, Dole, General Mills, Hormel, Kraft, Nestle, Pepsico, Procter and Gamble, and Unilever.
Robert H. Lustig (Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease)
Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.
Aeri Lee (Aeri's Kitchen Presents a Korean Cookbook)
There is simply no good reason to consume any added sugars beyond what you get from whole fruits and vegetables.
Tom Rath (Eat Move Sleep: How Small Choices Lead to Big Changes)
Bourbon Cupcakes Rich chocolate bourbon cupcake with chocolate buttercream frosting with bourbon glaze. 1½ cups flour ¼ teaspoon baking soda 2 teaspoons baking powder ¾ cup unsweetened cocoa powder ¼ teaspoon salt 4 tablespoons butter, softened 1½ cups sugar 2 eggs ¼ cup bourbon 1 cup milk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the bourbon. Add in the flour mixture alternately with the milk until well blended. Fill paper liners until two-thirds full. Bake 18 to 22 minutes. Cool completely. Makes 12. Chocolate Buttercream Frosting ½ cup salted butter, softened ½ cup unsalted butter, softened 1 teaspoon clear vanilla extract 3 cups sifted confectioners’ sugar 1 cup unsweetened cocoa powder 2 tablespoons milk In large bowl, cream butter and vanilla. Gradually add confectioners’ sugar and cocoa powder, one cup at a time, beating well on medium speed. Add milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing. Use a pastry bag to pipe frosting onto the cooled cupcakes. Bourbon Glaze Glaze should be prepared ahead of time to allow it enough time to cool before adding to cupcakes. ¾ cup bourbon ½ cup brown sugar In a small sauce pot over medium heat, whisk bourbon and sugar together. Simmer the mixture until it is reduced to half, about 10 to 15 minutes. Cool completely. Drizzle over the frosted cupcakes.
Jenn McKinlay (Wedding Cake Crumble (Cupcake Bakery Mystery, #10))
Adding sugar to a wound will greatly reduce the pain and speed up the healing process.
Scott Matthews (1144 Random, Interesting & Fun Facts You Need To Know - The Knowledge Encyclopedia To Win Trivia (Amazing World Facts Book 1))
If you could have a gigantic billboard anywhere with anything on it, what would it say and why? My message would be: “Sugar is toxic.” Sugar and other natural or artificial sweeteners are among the most addictive agents in our environment. When consumed in quantities that exceed the rate of metabolism in muscle or the brain, sugar is converted to fat, resulting in insulin resistance, obesity, and an increased risk of many other diseases, including cancers. While consuming fats and proteins evokes a feeling of satiety, consuming sugars induces a desire for more sugar within an hour or so. We evolved this addiction because, in the not-so-distant past, adding fat to our bodies at the end of a growing season when fruits were ripe was essential for surviving until the next growing season. But today, sugar is available all year round and is one of the cheapest foods available. So we continually add fat to our bodies. We may be approaching a time when sugar is responsible for more early deaths in America than cigarette smoking. I have written and lectured extensively on this subject over the past ten years as our understanding of the biochemical basis for the toxicity of sugar, especially the link to cancer, has become more clear.
Timothy Ferriss (Tribe of Mentors: Short Life Advice from the Best in the World)
Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor. Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty.
Carla Laureano (Brunch at Bittersweet Café (The Saturday Night Supper Club, #2))
These days the type of milk added to chocolate varies widely throughout the world, and this is the main reason that milk chocolate tastes different from country to country. In the USA the milk used has had some of its fat removed by enzymes, giving the chocolate a cheesy, almost rancid flavor. In the UK sugar is added to liquid milk, and it is this solution, reduced to a concentrate, that is added to the chocolate, creating a milder caramel flavor. In Europe powdered milk is still used, giving the chocolate a fresh dairy flavor with a powdery texture. These different tastes do not travel well. Despite globalization, the preferred taste of milk chocolate, once acquired, remains surprisingly regional.
Mark Miodownik (Stuff Matters: Exploring the Marvelous Materials That Shape Our Man-Made World)
Infact, the microscopic examination of a Fatty liver shows no difference whether it is from alcohol or diet cokes.
Srividya Bhaskara (Added Sugars-The Slow Poison)
John yudkin made a remarkable breakthrough and concluded that Added sugars/ Refined carbohydrates are the real culprits for many health disorders in our modern society.
Srividya Bhaskara (Added Sugars-The Slow Poison)
You will be shocked to know that of the 6 Million food products in American food supply, almost 74% of food products contain added sugars like: HFCS, AGAVE NECTAR
Srividya Bhaskara (Added Sugars-The Slow Poison)
Did you know that over 42 million children are suffering from metabolic disorders like Obesity & insulin resistance?
Srividya Bhaskara (Added Sugars-The Slow Poison)
An average American child consumes 17 TEASPOONS OF ADDED SUGAR EVERY DAY disguised in the form of Breakfast cereals, Sodas, energy bars, energy drinks, sweetened yogurts, salad dressing, Tomato ketchups.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Due to regular consumption of these processed foods, sugary drinks, Children are now being diagnosed with Obesity, Insulin resistance, Type-2 diabetes, Non-alcoholic fatty liver Disease (NAFLD). Yes, Children are now prone to chronic diseases in their early years of life, way before reaching their teenage/adulthood (<20).
Srividya Bhaskara (Added Sugars-The Slow Poison)
Insulin resistance is an important concept, but it is very less talked about or ignored. Insulin resistance is the starting point for all chronic diseases in our body.
Srividya Bhaskara (Added Sugars-The Slow Poison)
 Fructose is 7 times more likely to produce Advanced glycation end products (AGE) than Glucose. Advanced glycation end products cause symptoms in your body like decrease in collagen, early aging, wrinkles on skin, sagging of the throat.
Srividya Bhaskara (Added Sugars-The Slow Poison)
BMI is not an accurate measurement for Obesity/ insulin resistance, as it does not include the VISCERAL FAT. So, Doctors recommend Waist/ Hip ratio as the best measurement for Obesity or unhealthy fat storage inside our body.  
Srividya Bhaskara (Added Sugars-The Slow Poison)
Generally, we test our blood glucose levels to know the condition of pancreas, but recent studies suggest that testing our insulin levels is a far more efficient way to detect the condition of our Pancreas/ Insulin resistance.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Insulin has a significant effect on a hormone called leptin. Both insulin and leptin have significant impact on weight/obesity of a person
Srividya Bhaskara (Added Sugars-The Slow Poison)
• If you want to know the name of a single bacteria which causes lot of dental cavities, then it is Streptococcus mutan
Srividya Bhaskara (Added Sugars-The Slow Poison)
It is observed that brains with insulin resistance develop 100% Alzheimer’s disease. This is the reason why Alzheimer’s is also called Type 3 Diabetes.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Excessive usage of Table sugar/sucrose can lead to Type 2 diabetes.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Refined sugars use your body’s stored B-vitamins, Calcium and Magnesium for their digestion. Regular consumption of foods high in refined sugar will deplete your body’s stored B-vitamins, Calcium and Magnesium
Srividya Bhaskara (Added Sugars-The Slow Poison)
Coconut sugar contains Potassium, Magnesium, and sodium. Potassium eliminates excessive fluids from your body and helps in maintaining a healthy body weight. Potassium also protects your heart from high blood pressure
Srividya Bhaskara (Added Sugars-The Slow Poison)
However, Agave nectar contains about 70–90% Fructose, and 10–30% Glucose. Given the harmful health effects of excess Fructose consumption, Agave Nectar may be even worse for your Metabolic health than regular Table sugar.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Maltodextrin is largely found in many processed foods and is worse than normal Table sugar.
Srividya Bhaskara (Added Sugars-The Slow Poison)
Raw, Organic, and Unpasteurised honey is the most preferable as it contains Natural yeast &Bee pollen collected directly from the Beehive.
Srividya Bhaskara (Added Sugars-The Slow Poison)
One might as well sell gin labelled ‘no added alcohol’ as fruit juice labelled ‘no added sugar’.
Stanely Feldman (Panic Nation: Exposing the myths we're told about food and health)
LUMMUR (ICELANDIC PANCAKES) Rice pudding leftovers, (approximately 2 cups), 1 cup of flour, 2 eggs, ½ teaspoon of salt, ½ teaspoon of baking soda, 1 tablespoon of brown sugar, 1½ cups of milk, frying butter. Mix everything together in a bowl, adding the milk last. Melt butter in a pan. A four-year-old can make lummur with very little assistance when he/she is, for example, recovering from being drenched in a puddle. Place your assistant on a safe stool by the stove, tie an apron around him and allow him to place the floating dough on the hot pan with a small ladle. If you hold the handle of the pan for the child and make sure he/she doesn’t burn him/herself, the child can easily flip the pancakes with a spatula and then fish them out when they have been browned and place them on a plate. Allow the child to sugar the lummur. Lummur can also be eaten with syrup or jam. It is a good idea to make lummur and hot chocolate while the child’s boots are drying by the oven.
Auður Ava Ólafsdóttir (Butterflies in November)
Top 7 Peanut butter benefits/weight loss Today things might get a little sticky. But that’s only because we’re talking about peanut butter benefits. That delicious spread which makes up one half of the perfect pairing knows as the PB and J. If you’re allergic to peanuts, then you probably won’t like this article because we’re talking about all the peanut butter benefits. Is it perfect for you? Can it help you lose weight? We’re talking all that and more! Just before we get into the good stuff, when we say peanut butter, we’re talking about organic, basically non-processed PB. Often you’ll find commercial brands have added sugar and oils that help prevent separation and can make them pretty unhealthy. Always read the label, the only thing that should be in your peanut butter is, well.peanuts!
Chandan Sharma
Frank stared at her. “But you throw Ding Dongs at monsters.” Iris looked horrified. “Oh, they’re not Ding Dongs.” She rummaged under the counter and brought out a package of chocolate-covered cakes that looked exactly like Ding Dongs. “These are gluten-free, no-sugar-added, vitamin-enriched, soy-free, goat-milk-and-seaweed-based cupcake simulations.” “All natural!” Fleecy chimed in. “I stand corrected.” Frank suddenly felt as queasy as Percy.
Rick Riordan (The Son of Neptune (The Heroes of Olympus, #2))
It's like the idiots who figure that hummingbirds worry about their weight or tooth decay or some such nonsense, maybe they just want to spare hummingbirds the evils of sugar," explained Wednesday. "So they fill the hummingbird feeders with fucking NutraSweet. The birds come to the feeders and they drink it. Then they die, because their food contains no calories even though their little tummies are full. That's Paul Bunyan for you. Nobody ever told Paul Bunyan stories. Nobody ever believed in Paul Bunyan. He came staggering out of a New York ad agency in 1910 and filled the nation's myth stomach with empty calories.
Neil Gaiman (American Gods (American Gods, #1))
Sugar Act modified an existing but rarely enforced law and added new goods—including sugar, certain wines, coffee, and calico—
David Fisher (Bill O'Reilly's Legends and Lies: The Patriots)
Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.
Krista Davis (Murder Most Howl (A Paws and Claws Mystery, # 3))
When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts. Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too. Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting. She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.
Brian O'Reilly (Angelina's Bachelors)
Missy and her crew left, I was alone. Like really alone, like pre-Shay alone. It felt glorious. Well, maybe not. I didn’t feel right about Shay, but I’d see him in a day. We could sort out whatever happened on his street. Till then, I studied to my heart’s content. I made trips to my dorm’s computer lab, and I even got naughty. I stole some of the computer’s printing papers, stuffing them down the front of my shirt. My inner dork was coming out full-force. It was like I’d been around “cool” people too much for my system. It was rebelling. It needed an outlet, and I indulged. All of the colored highlighters came out. Not just the primary colors, all of them. I used pink for one textbook, and added purple on the next. All caution was thrown to the wind. It was only eight, but I went to the library. I really let my freak out. An energy drink. Coffee from the cart. My own Twizzlers this time. Even a bag of chocolate candies. I was going nuts on the caffeine and sugar, and then I found an empty study room on the top and most isolated floor in the library. I stayed until midnight. It was some of the best studying I’ve had. Ever. Mind-blowing.
Tijan (Hate to Love You)
CIAMBELLONE Ciambellone is a cross between a cake and a bread, with a nice texture well suited to be served at breakfast or with coffee. The smell of a baking ciambellone is said to turn a scowl into a smile. 4 cups flour 3 eggs 1 teaspoon vanilla 1 cup sugar 1 cup milk 1 teaspoon cinnamon 1/2 cup oil 1 teaspoon baking powder zest from 1 lemon, finely chopped garnish: milk, coarsely granulated sugar Make a mound with the flour on a board, creating a well in the center. Using your fingers, begin alternating the liquid and other dry ingredients into the well, mixing until all the ingredients are combined, adding additional flour as needed and kneading to make a smooth dough. Divide into 2 parts and shape into fat rings. Brush the tops with milk and sprinkle with sugar. Place the coils on a buttered baking sheet and bake at 350° F for about 40 minutes or until golden brown.
Susan Wiggs (Summer by the Sea)
SPINACH-ARTICHOKE HUMMUS Creamy texture, pretty green color, and assertive taste—this dip has it all! SERVES 8 | ¼ cup per serving 2 ounces spinach (about 2 cups) 1 cup canned no-salt-added chickpeas, rinsed and drained 4 medium canned artichoke hearts, rinsed, squeezed dry, and quartered ¼ cup Chicken Broth or commercial fat-free, low-sodium chicken broth 2 tablespoons shredded or grated Parmesan cheese ½ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 to 2 medium garlic cloves, minced ¼ teaspoon pepper In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed. COOK’S TIP ON TAHINI Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store. PER SERVING calories 101 total fat 3.5 g saturated 0.5 g trans 0.0 g polyunsaturated 1.5 g monounsaturated 1.5 g cholesterol 1 mg sodium 89 mg carbohydrates 13 g fiber 4 g sugars 2 g protein 5 g calcium 40 mg potassium 188 mg dietary exchanges 1 starch ½ lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
VEGETABLE BEEF SOUP Making this soup with roast beef you’ve saved from another meal (maybe Easy Roast Beef) cuts down on both prep time and cooking time. Even people who think they don’t like leftovers will enjoy this soup, which gets lots of flavor from fresh produce. SERVES 6 | 1 cup per serving Cooking spray 1 medium onion, chopped 1 medium rib of celery, diced 1 medium carrot, sliced 1½ teaspoons chopped fresh oregano or ½ teaspoon dried, crumbled 2 medium garlic cloves, minced ½ teaspoon dried thyme, crumbled 4 cups Beef Broth or commercial fat-free, no-salt-added beef broth 1 cup chopped cooked lean roast beef, cooked without salt, all visible fat discarded 1 cup cut fresh or frozen green beans 1 medium tomato, chopped Pepper to taste Lightly spray a Dutch oven with cooking spray. Cook the onion, celery, carrot, oregano, garlic, and thyme over medium heat for 4 minutes, or until the onion is soft, stirring occasionally. Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the vegetables are tender. COOK’S TIP ON THICKENING SOUP To thicken and enrich most kinds of soup, either add some vegetables if none are called for or use more vegetables than the recipe specifies. Once they’ve cooked, transfer some or all of the vegetables to a food processor or blender and process until smooth, adding a little liquid if needed. Stir the processed vegetables back into the soup. PER SERVING calories 70 total fat 1.0 g saturated 0.5 g trans 0.0 g polyunsaturated 0.0 g monounsaturated 0.5 g cholesterol 13 mg sodium 46 mg carbohydrates 6 g fiber 2 g sugars 3 g protein 9 g calcium 35 mg potassium 304 mg dietary exchanges 1 vegetable 1 very lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.
Joanne Harris (Chocolat (Chocolat, #1))
The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.
Kimberly Stuart (Sugar)
curcumin to pancreatic cancer sufferers regardless of what other treatments they choose. Given the tragic prognosis, though, prevention is critical. Until we know more, your best bet is to avoid tobacco, excess alcohol intake, and obesity and to eat a diet low in animal products, refined grains, and added sugars97 and rich in beans, lentils, split peas, and dried fruit.98
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
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KetoVatru Ireland
Harvest Bread Bread is the quintessential harvest food. Its civilizing influence trails beer. It is almost a cultural universal. Europeans have bread loaves, Mexicans and some Central and South American countries have tortillas, the southern United States has corn bread, India and Pakistan have naan—the varieties, shapes, and forms bread comes in is infinite, as is the artistry in creating it. Ingredients: ¾ cup warm water 1 package active dry yeast 1 teaspoon salt 1½ tablespoons sugar 1 tablespoon vegetable shortening ½ cup milk 3 heaping cups all-purpose flour 1 stick softened butter Preheat oven to 375°F. In a large bowl, add the warm water. Slowly stir in the dry yeast. Continue to stir until the yeast dissolves. Add salt, sugar, shortening, and milk to the bowl. Stir well. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. You do not need to use up all the flour called for in this recipe, or you may need more flour than is called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. Turn the dough out onto a floured board and knead it, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. Use the softened butter to butter a bowl and a bread pan. Put the dough in the buttered bowl, and turn the dough over to grease all sides evenly. Cover and let rise in a warm spot for 1 hour. Punch down dough. Turn out onto floured board and knead again. Form dough into a loaf and set it in the buttered bread pan. Cover and let rise for about 30 minutes. Before baking, score the dough by cutting three slashes across the top with a sharp knife. Then, put it in oven and bake for about 45 minutes or until golden brown. Turn the bread out of the pan, and let it cool on a rack or a clean dishtowel.
Diana Rajchel (Mabon: Rituals, Recipes & Lore for the Autumn Equinox (Llewellyn's Sabbat Essentials))
Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.
Kimberly Stuart (Sugar)
13 Reasons to include Curry Leaves to your Diet Sambar. Upma. Dal. Poha. What do they all have in common? A tempering rich in curry leaves. But curry leaves – or Curry leaves, as they are commonly known in India – do more good than simply seasoning your food. Curry power benefits include weight loss and a drop in cholesterol levels. But there’s lots more that the Curry leaves can do. Here are 13 reasons to chew on those curry leaves that pop up on your plate. To keep anaemia away The humble Curry leaves is a rich source of iron and folic acid. Anaemia crops up when your body is unable to absorb iron and use it. “Folic acid is responsible for iron absorption and as Curry leaves is a rich source of both compounds, it’s the perfect choice if you’re looking to amp up your iron levels,” says Alpa Momaya, a Diet & Wellness consultant with Sunrise nutrition hub. To protect your liver If you are a heavy drinker, eating curry leaves can help quell liver damage. A study published in Asian Journal of Pharmaceutical and Clinical Research has revealed that curry leaves contain kaempferol, a potent antioxidant, and can protect the liver from oxidative stress and harmful toxins. To maintain blood sugar levels A study published in the Journal of Plant food for Nutrition has revealed that curry leaves can lower blood sugar levels by affecting the insulin activity. To keep your heart healthy A study published in the Journal of Chinese Medicine showed that “curry leaves can help increase the amount of good cholesterol (HDL) and protect you from heart disease and atherosclerosis,” Momaya says. To aid in digestion Curry leaves have a carminative nature, meaning that they prevent the formation of gas in the gastrointestinal tract and facilitate the expulsion of gas if formed. Ayurveda also suggests that Curry leaves has mild laxative properties and can balance the pitta levels in the body. Momaya’s advice: “A juice of curry leaves with a bit of lime juice or added to buttermilk can be consumed for indigestion.” To control diarrhoea Even though curry leaves have mild laxative properties, research has shown that the carbazole alkaloids in curry leaves can help control diarrhoea. To reduce congestion Curry leaves has long been a home remedy when it comes to dealing with a wet cough, sinusitis or chest congestion. Curry leaves, packed with vitamin C and A and rich in kaempferol, can help loosen up congested mucous. To help you lose weight Curry leaves is known to improve digestion by altering the way your body absorbs fat. This quality is particularly helpful to the obese. To combat the side effects of chemotherapy Curry leaves are said to protect the body from the side effects of chemotherapy and radiotherapy. They also help protect the bone marrow and halt the production of free radicals in the body. To improve your vision Curry leaves is high in vitamin A, which contains carotenoids that can protect the cornea. Eating a diet rich in curry leaves can help improve your vision over time. To prevent skin infections Curry leaves combines potent antioxidant properties with powerful anti-bacterial, anti-fungal and antiprotozoal properties. It is a common home remedy for common skin infections such as acne and fungal infections of the nail. To get better hair Curry leaves has long been used to prevent greying of the hair by our grandmothers. It also helps treat damaged hair, tackle hair fall and dandruff and add bounce to limp hair. To take care of skin Curry leaves can also be used to heal damaged skin. Apply a paste on burns, cuts, bruises, skin irritations and insect bites to ensure quick recovery and clean healing. Add more Curry leaves to your diet and enjoy the benefits of curry leaves.
Sunrise nutrition hub
You can basically enjoy any meat or seafood on the wheat-free diet, with the exception of cured and processed meats, such as some bacon, hot dogs, cold cuts, sausage, and smoked fish. These almost always contain added sugar, and often contain wheat-based fillers and stabilizers.
John Chatham (Wheat Belly Fat Diet: Lose Weight, Lose Belly Fat, Improve Health, Including 50 Wheat Free Recipes)
and sugar was added to the hot coffee
Dave Eggers (The Monk of Mokha)
The next section is the journal I wrote while under the strict rules -- No casinos, No porn, no sex, no masturbation, no weed, no cigarettes, no cigars, no tobacco, no alcohol, no fast food, no greasy food, no artificial processed foods, no pop, no coffee, no chocolate, no refined sugar, no tv, no movies (only documentaries), and no video games. I also later added on no shopping, only two daily social media and email checks, and low amounts of music
Greg Kamphuis (A 40 Day Dopamine Fast)
Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce. "There are over fifteen individually prepared components in this," Matthew started. "And you must know them all!" Jake added. Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.
Jessica Tom (Food Whore: A Novel of Dining and Deceit)
A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.
Sunrise nutrition hub
On-the-Go Snacks An apple A banana with a squeeze pack of almond butter Your favorite sliced vegetables (such as peppers, celery, carrots, and mushrooms) with a small container of hummus A small plastic bowl of light air-popped popcorn Frozen grapes A piece of light string cheese Brown rice cakes with a smear of peanut or almond butter or a drizzle of honey Protein powder in a shaker—don’t mix it with water until you’re ready to drink it A snack bar with 5 grams of added sugar or less A Whole-Wheat Banana Wrap or Apple Wrap A Banana Blueberry Muffin A handful of Oil-Free Sautéed Almonds or Oven-Roasted Spicy Almonds Homemade trail mix with your favorite unsalted nuts and dried berries (one idea: raw almonds, reduced-sugar cranberries, and whole-wheat Chex cereal) A small plastic container of berries (so they don’t get smashed) Old-fashioned oats with fried egg whites and strawberries
Erin Oprea (The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want)
SLOW-COOKER MOROCCAN CHICKEN with Orange Couscous Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together. SERVES 6 | 1 cup chicken mixture and ½ cup couscous per serving Cooking spray CHICKEN 2 medium carrots, cut crosswise into ½-inch pieces 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings 1 large rib of celery, chopped 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1½- to 2-inch cubes ⅓ cup dried plums, coarsely chopped ⅓ cup dried apricots, coarsely chopped ⅓ cup golden raisins ⅓ cup white balsamic vinegar 2 tablespoons all-purpose flour 1 cup dry white wine (regular or nonalcoholic) 3 tablespoons firmly packed light brown sugar 3 medium garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon cayenne 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained COUSCOUS ½ cup water ½ cup fresh orange juice 1 cup uncooked whole-wheat couscous Lightly spray a 3½- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir. In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5½ to 6½ hours or on high for 2½ to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through. While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture. PER SERVING calories 450 total fat 2.5 g saturated 0.5 g trans 0.0 g polyunsaturated 0.5 g monounsaturated 0.5 g cholesterol 44 mg sodium 108 mg carbohydrates 76 g fiber 11 g sugars 27 g protein 28 g calcium 99 mg potassium 833 mg dietary exchanges 3 starch 1½ fruit 1 vegetable 2½ very lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
In Senegal there was café touba, where the beans were mixed with selim and other spices during roasting, and sugar was added to the hot coffee—making a very sweet and aromatic drink.
Dave Eggers (The Monk of Mokha)
BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
What You Need to Cut from Your Diet: 1.   Vegetable oil 2.   Added sugar and honey (to tea, coffee, etc.) 3.   Soda 4.   Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!) 5.   Energy bars and “health” bars 6.   Boxed cereals 7.   Fried fast foods 8.   Powdered “proteins,” and powdered milk 9.   Salad dressings made with any kind of vegetable oil, including canola 10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods 11. Snacks and desserts—if you want to lose weight
Catherine Shanahan (Deep Nutrition: Why Your Genes Need Traditional Food)
Ponder this: From 1983 to 2008, the number of people in the world with diabetes increased sevenfold, from 35 to 240 million. In just three years, from 2008 to 2011, we added another 110 million diabetics to our global population. Shouldn’t the main question we ask be why is this happening? instead of what new drug can we find to treat it?
Mark Hyman (The Blood Sugar Solution: The UltraHealthy Program for Losing Weight, Preventing Disease, and Feeling Great Now!)
Combine the following four categories of ingredients to taste: Green vegetable (use one or more): kale, spinach, bok choy, collard greens, cabbage greens, Swiss chard, beet greens, sprouts, cucumber, broccoli, celery, avocado Liquid (use one): water, tea, almond milk, coconut milk, coconut water, raw milk, kefir. Add ice if you like your smoothie chilled. Fruit (use one or more, fresh or frozen): strawberries, blueberries, bananas, apples, cherries, coconut, carrots, beets (top and root), lemon, gingerroot, pumpkin, tomatoes Add-ins: protein powder (with no added sugar), flax meal (for omega-3s), cinnamon (regulates blood sugar), stevia, spirulina, chlorella, hulled hemp seeds, chia seeds soaked in water, olive oil, powdered vitamin C
Abel James (The Wild Diet: Get Back to Your Roots, Burn Fat, and Drop Up to 20 Pounds in 40 Days)
Some Tips to Preserve Flowers Fresh Longer Receiving new and lovely blossoms is among the most wonderful emotions in the world. It creates you feel loved, and unique, critical. Nothing really beats fresh flowers to mention particular feelings of love and devotion. This is actually the reason why you can tell how a celebration that is unique is from the quantity and type of flowers current, sold or whether available one to the other. Without a doubt the rose sector actually flowers online stores can not slow-down anytime soon and are booming. Weddings, Valentines Day, birthday, school, anniversaries, brand all without and the most significant instances a doubt flowers are part of it. The plants could have been picked up professionally or ordered through plants online, regardless of the means, new blossoms can present in a celebration. The challenge with receiving plants, however, is how to maintain their freshness longer. Really, merely placing them on vases filled up with water wouldn’t do the trick, here are a few established ways you'll be able to keep plants clean and sustained for times:  the easiest way to keep plants is by keeping them inside the refrigerator. Here is the reason why most flower shops have huge appliances where they keep their stock. If you have added place in the fridge (and endurance) you're able to just put the flowers before bed-time and put it within the fridge. In the morning you could arrange them again and do the same within the days.  If you are partial to drinking pop, specially the obvious ones like Sprite and 7 Up, you need to use this like a chemical to preserve the flowers fresh. Just serve a couple of fraction of mug of pop to mix within the water in the vase. Sugar is just a natural chemical and soda has high-sugar content, as you know.  To keep the petals and sepals fresh-looking attempt to apply somewhat of hairspray on the couple of plants or aroma. Stay from a length (about one feet) then provide the blossoms a fast spritz, notably to the leaves and petals.  the trick to maintaining cut flowers new is always to minimize the expansion of bacteria while in the same period give you the plants with all the diet it needs. Since it has properties for this function vodka may be used. Just blend of vodka and sugar for the water that you're going to use within the vase but make sure to modify the water daily using the vodka and sugar solution.  Aspirin is also recognized to preserve flowers fresh. Only break a pill of aspirin before you place the plants, and blend it with the water. Remember which you need to add aspirin everytime the water changes.  Another effective approach to avoid the growth of bacteria is to add about a quarter teaspoon of bleach inside the water within the vase. Mix in a few teaspoon of sugar for the blossoms and also diet will definitely last considerably longer. The number are only several of the more doable ways that you can do to make sure that it is possible to enjoy those arrangement of flowers you obtained from the person you worry about for a very long time. They could nearly last but atleast the message it offered will soon be valued inside your heart for the a long time.
Homeland Florists
Oddly, Orkut became a sensation in Brazil. “In Brazil, Orkut is the Internet and Google is search,” wrote one local journalist, who added that using Orkut was “like putting sugar in your coffee, watching Globo telenovelas, or heading to the beach from Christmas to Carnival.” On a trip to Brazil in 2006, Sergey Brin was asked why, and he responded, “We don’t know—what do you think?” When pressed, Googlers would refer to stereotypes of Carioca sociability, but that didn’t sufficiently explain why Orkut became the social networking choice of this country over other competitors—or why Orkut was so badly left behind in the rest of the world. Marissa Mayer’s personal analysis was based on the Google yardstick of speed. Brazilians, she says, were used to lousy Internet service and thus more tolerant of the delays. “They would just keep sitting there and waiting,” she says. Orkut was also dominant in India, where it was the number one Google service—ahead of search and Gmail. “There is no second product in India—Orkut is dominant,” said Manu Rekhi, the Orkut India product manager, in 2007. “I’ve seen beggar kids who use their money to get on Orkut.” Mayer also attributed that success to its quick response compared to other services. “Do you know why Orkut took off in India?” she would ask. “Opposite time zone, and no load on the servers at night. Speed matters.” (Why Orkut ruled in Brazil, however, was a mystery never solved.)
Steven Levy (In the Plex: How Google Thinks, Works, and Shapes Our Lives)
The trillion-dollar processed food industry uses dirt-cheap added salt and sugar to sell us their junk.57 That’s why it’s not easy avoiding sodium on the typical American diet, since three-quarters of salt comes from processed foods rather than a saltshaker.58
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
Obviously you have no liking for Prudence,” he began, “but if you--” “I’ve tried my best to like her. I thought if one peeled away the layers of artifice, one would find the real Prudence beneath. But there’s nothing beneath. And I doubt there ever will be.” “And you find Beatrix Hathaway superior to her?” “In every regard, except perhaps beauty.” “There you have it wrong,” he informed her. “Miss Hathaway is a beauty.” Audrey’s brows lifted. “Do you think so?” she asked idly, lifting the teacup to her lips. “It’s obvious. Regardless of what I think of her character, Miss Hathaway is an exceptionally attractive woman.” “Oh, I don’t know…” Audrey devoted careful attention to her tea, adding a tiny lump of sugar. “She’s rather tall.” “She has the ideal height and form.” “And brown hair is so common…” “It’s not the usual shade of brown, it’s as dark as sable. And those eyes…” “Blue,” Audrey said with a dismissive wave. “The deepest, purest blue I’ve ever seen. No artist could capture--” Christopher broke off abruptly. “Never mind. I’m straying from the point.” “What is your point?” Audrey asked sweetly. “That it is of no significance to me whether Miss Hathaway is a beauty or not. She’s peculiar, and so is her family, and I have no interest in any of them. By the same token, I don’t give a damn if Prudence Mercer is beautiful--I’m interested in the workings of her mind. Her lovely, original, absolutely compelling mind.” “I see. Beatrix’s mind is peculiar, and Prudence’s is original and compelling.” “Just so.” Audrey shook her head slowly. “There is something I want to tell you. But it’s going to become more obvious over time. And you wouldn’t believe it if I told you, or at least you wouldn’t want to believe it. This is one of those things that must be discovered for oneself.” “Audrey, what the devil are you talking about?” Folding her narrow arms across her chest, his sister-in-law contemplated him sternly. And yet a strange little smile kept tugging at the corners of her lips. “If you are at all a gentleman,” she finally said, “you will call on Beatrix tomorrow and apologize for hurting her feelings. Go during one of your walks with Albert--she’ll be glad to see him, if not you.
Lisa Kleypas (Love in the Afternoon (The Hathaways, #5))
Is he nice?” one whispered over her gum paste roses for this weekend’s wedding cakes. “Um, obviously,” Kimmie said. “You’re why he’s always coming around? I know he’s hot stuff in Chicago, but he always seems so stiff when he comes here,” another added from the sink. “Honey, you want them stiff,” a third said…
Jamie Farrell (Sugared (Misfit Brides, #4))
a strong link between sugar and the risk of schizophrenia and depression. 
Rebecca Thomas (The White Devil - A 30-Day Sugar Detox Made Simple: Quit Sugar or Quit Life! (Sugar Detox, I Quit Sugar, Added Sugar, Stop Eating Sugar Book 1))
All those songs I used to pretend to understand, all the angsty, heartbroken songs I had heard all my life, they suddenly made so much more sense. "Well, then she probably needs a giant coffee, a huge box of your creations, and some time to nurse her feelings in private, don't you think?" Brantley Dane, local hero, saves girl from sure death brought on by sheer mortification. That'd be his headline. "Come on, sweetheart," he said, moving behind me, casually touching my hip in the process, and going behind counter. "What's your poison? Judging by the situation, I am thinking something cold, mocha or caramel filled and absolutely towering with full fat whipped cream." That was exactly what I wanted. But, broken heart aside, I knew I couldn't let myself drown in sweets. Gaining twenty pounds wasn't going to help anything. There was absolutely no enthusiasm in my voice when I said, "Ah, actually, can I have a large black coffee with one sugar please?" "Not that I'm not turned on as all fuck by a woman who appreciates black coffee," he started, making me jerk back suddenly at the bluntness of that comment and the dose of profanity I wasn't accustomed to hearing in my sleepy hometown. "But if you're only one day into a break-up, you're allowed to have some full fat chocolate concoction to indulge a bit. I promise from here on out I won't make you anything even half as food-gasm-ing as this." He leaned across the counter, getting close enough that I could see golden flecks in his warm brown eyes. "Honey, not even if you beg," he added and, if I wasn't mistaken, there was absolutely some kind of sexually-charged edge to his words. "Say yes," he added, lips tipping up at one corner. "Alright, yes," I agreed, knowing I would love every last drop of whatever he made me and likely punish myself with an extra long run for it too. "Good girl," he said as he turned away. And there was not, was absolutely not some weird fluttering feeling in my belly at that. Nope. That would be completely insane. "Okay, I got you one of everything!" my mother said, coming up beside me and pressing the box into my hands. She even tied it with her signature (and expensive, something I had tried to talk her out of many times over the years when she was struggling financially) satin bow. I smiled at her, knowing that sometimes, there was nothing liked baked goods from your mother after a hard day. I was just lucky enough to have a mother who was a pastry chef. "Thanks, Mom," I said, the words heavy. I wasn't just thanking her for the sweets, but for letting me come home, for not asking questions, for not making it seem like even the slightest inconvenience. She gave me a smile that said she knew exactly what I meant. "You have nothing to thank me for." She meant that too. Coming from a family that, when they found out she was knocked up as a teen, had kicked her out and disowned her, she made it clear all my life that she was always there, no matter what I did with my life, no matter how high I soared, or how low I crashed. Her arms, her heart, and her door were always open for me. "Alright. A large mocha frappe with full fat milk, full fat whipped cream, and both a mocha and caramel drizzle. It's practically dessert masked as coffee," Brantley said, making my attention snap to where he was pushing what was an obnoxiously large frappe with whipped cream that was towering out of the dome that the pink and sage straw stuck out of. "Don't even think about it, sweetheart," he said, shaking his head as I reached for my wallet. "Thank you," I smiled, and found that it was a genuine one as I reached for it and, in a move that was maybe not brilliant on my part, took a sip. And proceeded to let out an almost porn-star worthy groan of pure, delicious pleasure. Judging by the way Brant's smile went a little wicked, his thoughts ran along the same lines as well.
Jessica Gadziala (Peace, Love, & Macarons)
What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.
Sarah Addison Allen (The Girl Who Chased the Moon)
I’m taking thirty to shower and give myself a full body lift. You’ll thank me later,” she parroted back to her sister. “Says the sister who was born looking like an Olympian. Wah-wah.” Kerry stood and stretched, stifling a groan as every muscle in her body protested. So much for the restorative powers of sleep. She grabbed her last fresh pair of khaki shorts, decided which of her already worn T-shirts was the least questionable, made a mental note to take her laundry basket with her when she left, then sighed as she caught sight of her restless night, wild-child hair once again in the mirror. If only Cooper could see your oh-so-sexy self now, she thought, he’d book the next flight out. “Kerry?” “Well,” she said, making a face at herself in the mirror, “if there was an Olympic even for bed head, I’d take the gold right now, no question. Even the Russian judge would have to cave and give me a ten.” “I’d say give me a break, but come to think of it, I have seen you in the morning.” “Bite me.” “Oh, and because you brought it up,” Fiona added, her voice dripping with sugar once again, “make sure you book some extra time to tell us every last detail about your dead-sexy Aussie fiancé.” “He’s not my--” “Hurry!” Fiona interrupted as group laughter echoed through the phone from somewhere behind her; then she hung up. Kerry looked at the dead phone, then tossed it on the bed, mumbling swear words in several languages under her breath.
Donna Kauffman (Starfish Moon (Brides of Blueberry Cove, #3))
So," Jesper said, adding sugar to his coffee. "Other than Inej making a new pal, what the hell happened out there?" "Let's see," said Nina. "Inej fell twenty stories." "We put a serious hole in my father's dining room ceiling," Wylan offered. "Nina can raise the dead," said Inej.
Leigh Bardugo (Crooked Kingdom (Six of Crows, #2))
It was the development of the sugar plantation colonies of the Caribbean beginning in the early seventeenth century that led to a dramatic escalation of the international slave trade and to an unprecedented increase in the importance of slavery within Africa itself. In the sixteenth century, probably about 300,000 slaves were traded in the Atlantic. They came mostly from Central Africa, with heavy involvement of Kongo and the Portuguese based farther south in Luanda, now the capital of Angola. During this time, the trans-Saharan slave trade was still larger, with probably about 550,000 Africans moving north as slaves. In the seventeenth century, the situation reversed. About 1,350,000 Africans were sold as slaves in the Atlantic trade, the majority now being shipped to the Americas. The numbers involved in the Saharan trade were relatively unchanged. The eighteenth century saw another dramatic increase, with about 6,000,000 slaves being shipped across the Atlantic and maybe 700,000 across the Sahara. Adding the figures up over periods and parts of Africa, well over 10,000,000 Africans were shipped out of the continent as slaves. Map 15 (this page) gives some sense of the scale of the slave trade. Using modern country boundaries, it depicts estimates of the cumulative extent of slavery between 1400 and 1900 as a percent of population in 1400. Darker colors show more intense slavery. For example, in Angola, Benin, Ghana, and Togo, total cumulative slave exports amounted to more than the entire population of the country in 1400. The sudden appearance of Europeans all around the coast of Western and Central Africa eager to buy slaves could not but have a transformative impact on African societies. Most slaves who were shipped to the Americas were war captives subsequently transported to the coast. The increase in warfare was fueled by huge imports of guns and ammunition, which the Europeans exchanged for slaves. By 1730 about 180,000 guns were being imported every year just along the West African coast, and between 1750 and the early nineteenth century, the British alone sold between 283,000 and 394,000 guns
Daron Acemoğlu (Why Nations Fail: The Origins of Power, Prosperity, and Poverty)
Monosodium Glutamate MSG is a chemical used to add flavor to all sorts of foods. It’s a common ingredient in Chinese food, often used to enhance savoriness. Many restaurants will now state if they’re a “no MSG” establishment—if you don’t see this information posted anywhere, then it’s worth asking for a dish with no added MSG. MSG is also a frequent additive in processed foods. If you’re buying something that isn’t in the produce or refrigerated section (i.e., it’s food that comes in a box or bag and can live in your pantry without spoiling for months on end), read the list of ingredients on the label. And be on the lookout for some of the common MSG aliases on the ingredient list, including glutamic acid, glutamate, yeast extract, sodium or calcium caseinate, or any type of “flavoring” (e.g. “natural flavor,” “chicken flavor,” “beef flavor,” etc.).
Josh Turknett (The Migraine Miracle: A Sugar-Free, Gluten-Free, Ancestral Diet to Reduce Inflammation and Relieve Your Headaches for Good)
The snare of “long-life” foods can directly affect our health. Take the average loaf of bread available today. To adapt the production of bread to the food industry’s goal of a large market for cheaply and efficiently produced foodstuffs, the wheat germ, which contains the natural oils that give bread its true, wholesome flavor and make it nutritious, has to be removed, since it causes bread to rot within a day. To make up for this loss of flavor and texture, the wheat, after it is heavily processed into white flour, is made into a bread-like product that contains preservatives and additives such as the infamous high fructose corn syrup (HFCS).42 Or, in the case of many organic packaged breads that last for days, organic sugars and other strange-sounding ingredients are added.
Caroline Leaf (Think and Eat Yourself Smart: A Neuroscientific Approach to a Sharper Mind and Healthier Life)
The members ate hashish as dawamesk. Green in colour, it was a spread or jam which Moreau obtained from North Africa, made of hashish, almond paste, pistachio nuts, sugar, orange or tamarind peel, cloves and other spices: on occasion, cantharidin (powdered and desiccated blister beetles, Lytta vesicatoria, more commonly known as Spanish fly) was added as a sexual stimulant. It was usually taken with a meal, straight from a spoon or smeared on biscuits or bread. Once consumed and the main courses of the meal over, the members lay back on cushions and waited for the drug to take effect.
Martin Booth (Cannabis: A History)
Cady had drawn a goblet filled with layers of peaches and brown sugar and rum and shortbread crumbs, topped with maple whipped cream. "I love the Scottish shortbread in here. Let's add a cookie to the top." Elliott drew that onto the picture. "I'll make some candied violets for a garnish. It will look spectacular. And since Elliott has now been trained, he can be my sous-chef." Cady smirked. Elliott chuckled and patted Cady on the head. "Nice try. I approve of the candied violets, especially since Jenny will adore that idea." He added some more notations onto the menu. "And let's cut the richness of this meal with a little palate cleanser between the entrée and dessert. How about tipsy oranges?" "Oh. That sounds good. How do you make that?" She leaned closer to him, needing to feel his heat. He pressed his arm against hers, instinctively reacting to her needs. How had this happened so fast? This connection between them? "Easiest thing in the world. Section the orange, drizzle Drambuie on top, sprinkle some brown sugar on there and broil quickly to get the sugar bubbling. Add some fresh mint. A quick, refreshing stop before Cady's decadent dessert.
Penny Watson (A Taste of Heaven)
Pumpkin Pecan Bread Add texture to sweet pumpkin bread by adding pecans. Makes: 1 loaf, 16 servings Prep: 10 minutes Bake: 3 hours Ingredients 1/2 cup milk 1/2 cup canned pumpkin 1 egg 2 tablespoons margarine or butter, cut up 3 cups bread flour 3 tablespoons packed brown sugar 3/4 tsp salt 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp ground cloves 1 tsp active dry yeast or bread machine yeast 3/4 cup coarsely chopped pecans Directions Add all ingredients to machine pan. Select basic cycle.
SierraReef Press (BREAD MACHINE COOKBOOK: 120 Most Delicious Bread Machine Recipes (bread, bread bible, bread makers, breakfast, bread machine cookbook, bread baking, bread making, healthy, healthy recipes))
In the 1970s, UCLA psychologist Eric Holman discovered that certain sweetened substances could make rodents prefer certain foods by virtue of their presence. For instance, by adding a saccharin to either a banana- or an almond-flavored solution, he was able to make rats prefer the taste of bananas or almonds, respectively, a process known as “flavor nutrient conditioning.” In recent years that work has been picked up with humans. Maltodextrin, a glucose polymer, is imperceptible to most of us. It doesn’t taste sweet. In fact, it doesn’t taste like anything. For it to activate the sweet receptors in the brain, the body must first break it down into glucose. If we mix it into another food, we don’t realize there’s a sugar present, but we still develop a preference for that flavor. In one study, people who tasted foods with maltodextrin mixed in would reliably choose the flavor that had been associated with the polymer in subsequent tests. They had been trained to prefer one food over another by a sort of sensory trickery. Imagine dusting a child’s broccoli florets with maltodextrin and transforming a disliked vegetable into a favorite.
Hope Jahren (The Best American Science and Nature Writing 2017 (The Best American Series ®))
So let’s review all the ways the Dorito Effect appears to be turning us into nutritional idiots: • Dilution. As real food becomes bland and loses its capacity to please us, we are less inclined to eat it and very often enhance it in ways that further blunt its nutrition. • Nutritional decapitation. When we take flavors from nature, we capture the experience of food but leave the nutrition—the fiber, the vitamins, the minerals, the antioxidants, the plant secondary compounds—behind. In nature, flavor compounds always appear in a nutritional context. • False variety. We naturally crave variety in food—it’s one of nature’s ways of making sure we get a diverse diet. Fake flavors make foods that are nutritionally very similar seem more different than they actually are. • Cognitive deception. Fake flavors fool the conscious mind. A mother enticed by a Dannon Strawberry Blitz Smoothie as an after-school snack for her eight-year-old child will taste it and reasonably believe the product contains strawberries, even though it contains none. • Emotional deception. Flavor technology manipulates the part of the mind that experiences feelings. Fake flavors take a previously established liking for a real food and apply it, like a sticker, to something else—usually large doses of calories—creating a heightened and nutritionally undeserved level of pleasure. • Flavor-nutrient confusion. By hijacking flavor-nutrient relationships, fake flavors, by their very nature, set a false expectation. A major aspect of obesity is an outsized desire for food, one that very often cannot be extinguished by food itself. By imposing flavors on foods without the corresponding nutrients, are we creating foods that are incapable of satiating the people who eat them? So many of the foods we overconsume—refined carbs, high-fructose corn syrup, sugar, added fat—would not be palatable without synthetic flavor. We gorge on them because they taste like something they are not.
Mark Schatzker (The Dorito Effect: The Surprising New Truth About Food and Flavor)
We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang. The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it. Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
If your fasting insulin level is below 3, and you are not hypoglycemic, your Personal Sugar Rule is “Eat More Fruit and Starch.” Low insulin prevents the building of new muscle and bone. However, avoid junk. Eat healthy sugar and starch, such as northern fruits (berries, apples, etc.) and potatoes. A daily amount that seems reasonable should be chosen, and glucose and insulin re-measured after a month or so. If you got an “A” in Sugar (insulin is between 3 and 6 µu/dl and fasting glucose below 80 mg/dl), then it is OK to continue eating the amount of sugar, starch, and fruit currently being consumed. The Personal Sugar Rule is “Hold the Line.” However, low quality food, like cereal, should be swapped out for food richer in micronutrients, like northern fruits or potatoes. Breakfast cereals have little in the way of micronutrients beyond what the manufacturer added for “fortification.” If you got a “B” (insulin is between 6 and 12, and fasting glucose below 90) , then a reduction in sugar, starch, and fruit is called for. The Personal Sugar Rule here is “Reduce the Fruit, Sugar, and Starch.” If you got a “C” (insulin is over 12 or fasting glucose is over 90, all sugar, starch, and fruit should be cut. The Personal Sugar Rule is “Fruit, Sugar, and Starch Are Forbidden.” This is a pre-diabetic condition, or worse. If these have already been cut and the numbers are still high, then more meat should be added and vegetables cut further. Dietary fat, including saturated fat, is ad libitum—all you want.
Mike Nichols (Quantitative Medicine: A Complete Guide to Getting Well, Staying Well, Avoiding Disease, Slowing Aging)
The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!
Amulya Malladi (Serving Crazy with Curry)
Obviously you have no liking for Prudence," he began, "but if you-" "I've tried my best to like her. I thought if one peeled away the layers of artifice, one would find the real Prudence beneath. But there's nothing beneath. And I doubt there ever will be." "And you find Beatrix Hathaway superior to her?" "In every regard, except perhaps beauty." "There you have it wrong," he informed her. "Miss Hathaway is a beauty." Audrey's brows lifted. "Do you think so?" she asked idly, lifting the teacup to her lips. "It's obvious. Regardless of what I think of her character, Miss Hathaway is an exceptionally attractive woman." "Oh, I don't know..." Audrey devoted careful attention to her tea, adding a tiny lump of sugar. "She's rather tall." "She has the ideal height and form." "And brown hair is so common..." "It's not the usual shade of brown, it's as dark as sable. And those eyes..." "Blue," Audrey said with a dismissive wave. "The deepest, purest blue I've ever seen. No artist could capture-" Christopher broke off abruptly. "Never mind. I'm straying from the point.
Lisa Kleypas (Love in the Afternoon (The Hathaways, #5))
At first glance it appeared little different from all the others. A quick in-and-out job with seventy-nine pounds in cash being taken. The thieves always took cash – it was instantly negotiable, it couldn’t be traced and it made the task of the police almost impossible. Frost sniffed. He knew Lil Carey. She was an unregistered money lender, lending out small sums of money, usually to housewives, at exorbitant interest rates. She’d never miss seventy-nine pounds. He wished the thieves had got away with more. But then he realized the ‘£’ had been scratched through by the reporting officer and the word ‘sovereigns’ added. Seventy-nine sovereigns! Frost wasn’t sure of the current rate for sovereigns, but that quantity must surely be worth much more than four thousand pounds for the gold content alone; even more if they were Victorian and in mint condition. He stuffed the report in his pocket. They would call on old mother Carey this morning without fail. The door was kicked open and Webster entered with the two cups of tea, his expression making it quite clear how much he relished being asked to perform these menial tasks. ‘Thanks, son,’ muttered Frost, who had learned that it was best to ignore the constable’s repertoire of frowns, scowls, and grimaces. He disturbed the mud of sugar with his ballpoint pen and took a sip. ‘Tastes like cat’s pee.’ He swivelled in his chair. ‘Something important we had to do this morning. For the life of me I can’t remember what it was.’ ‘The dead man in the toilets. You had to break the news.’ ‘That was it!’ exclaimed Frost. ‘Mr Dawson phoned,’ Webster told him. ‘Dawson?’ Frost screwed up his face. ‘Who’s he?’ ‘The father of the missing schoolgirl. He wanted to know if there was
R.D. Wingfield (A Touch Of Frost (Inspector Frost, #2))
Note that none of these recommendations to cut down on added sugars applies to fruit. As you’ll read in the Rich in Fruits and Vegetables section, fruit can actually facilitate weight loss. If you randomize people to a diet low in all sugars, even the naturally occurring sugars in fruit, they do worse than those randomized to just cut down added sugars. Those who retained fruit in their diets lost nearly 50 percent more weight.
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
The four largest calorie contributors in the American diet are (1) refined grains, (2) added fats, (3) meat, and (4) added sugars.
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
At the time of the American Revolution, we consumed about an estimated four pounds of sugar per person per year.1575 Now, we may each average more than fifty pounds annually.1576 That’s the equivalent of about seventeen teaspoons of added sugars every day.
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
Stay Hydrated Check this box if your urine never appeared darker than a pale yellow all day. Note that if you’re eating riboflavin-fortified foods (such as nutritional yeast), then base this instead on getting nine cups of unsweetened beverages a day for women (which would be taken care of by the green tea and water preloading recommendations) or thirteen cups a day for men. If you have heart or kidney issues, don’t increase fluid intake at all without first talking with your physician. Remember, diet soda may be calorie-free, but it’s not consequence-free, as we learned in the Low in Added Sugar section. Deflour Your Diet Check this box every day your whole grain servings are in the form of intact grains. The powdering of even 100 percent whole grains robs our microbiomes of the starch that would otherwise be ferried down to our colons encapsulated in unbroken cell walls. Front-Load Your Calories There are metabolic benefits to distributing more calories to earlier in the day, so make breakfast (ideally) or lunch your largest meal of the day in true king/prince/pauper style. Time-Restrict Your Eating Confine eating to a daily window of time of your choosing under twelve hours in length that you can stick to consistently, seven days a week. Given the circadian benefits of reducing evening food intake, the window should end before 7:00 p.m. Optimize Exercise Timing The Daily Dozen’s recommendation for optimum exercise duration for longevity is ninety minutes of moderately intense activity a day, which is also the optimum exercise duration for weight loss. Anytime is good, and the more the better, but there may be an advantage to exercising in a fasted state, at least six hours after your last meal. Typically, this would mean before breakfast, but if you timed it right, you could exercise midday before a late lunch or, if lunch is eaten early enough, before dinner. This is the timing for nondiabetics. Diabetics and prediabetics should instead start exercising thirty minutes after the start of a meal and ideally go for at least an hour to completely straddle the blood sugar peak. If you had to choose a single meal to exercise after, it would be dinner, due to the circadian rhythm of blood sugar control that wanes throughout the day. Ideally, though, breakfast would be the largest meal of the day, and you’d exercise after that—or, even better, after every meal. Weigh Yourself Twice a Day Regular self-weighing is considered crucial for long-term weight control, but there is insufficient evidence to support a specific frequency of weighing. My recommendation is based on the one study that found that twice daily—upon waking and right before bed—appeared superior to once a day (about six versus two pounds of weight loss over twelve weeks).
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
Stay Hydrated Check this box if your urine never appeared darker than a pale yellow all day. Note that if you’re eating riboflavin-fortified foods (such as nutritional yeast), then base this instead on getting nine cups of unsweetened beverages a day for women (which would be taken care of by the green tea and water preloading recommendations) or thirteen cups a day for men. If you have heart or kidney issues, don’t increase fluid intake at all without first talking with your physician. Remember, diet soda may be calorie-free, but it’s not consequence-free, as we learned in the Low in Added Sugar section. Deflour Your Diet Check this box every day your whole grain servings are in the form of intact grains. The powdering of even 100 percent whole grains robs our microbiomes of the starch that would otherwise be ferried down to our colons encapsulated in unbroken cell walls. Front-Load Your Calories There are metabolic benefits to distributing more calories to earlier in the day, so make breakfast (ideally) or lunch your largest meal of the day in true king/prince/pauper style. Time
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI). The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same. A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.
David Ludwig (Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently)
Mickie’s Almond Honey Challah Makes one large loaf — Time: 4 hours (with rising time) *Please note: this is not a traditional challah as it is enriched with dairy* Ingredients: Dough: 1 cup warm 2% milk (about 115 degrees F) 4 and 1/2 teaspoons active dry yeast (2 packets) Pinch sugar 3 large eggs 1/2 cup of unsalted butter (melted) 1/2 cup honey (Mickie recommends local honey, if you can find it!) 2 teaspoons pure almond extract 5 cups all purpose flour 1 cup almond flour/meal 2 teaspoons salt Egg Wash: 1 egg yolk 1 teaspoon milk 1 teaspoon honey 2 tablespoons slivered almonds (optional) 1. Stir together warm milk, pinch of sugar, and yeast in a large bowl; let sit until foamy, 10 minutes. 2. In a medium bowl, whisk together 3 eggs, butter, honey, almond extract, and salt. 3. Whisk together the flour, almond meal, and salt in another bowl. 4. When the yeast mixture is ready whisk the egg mixture into the large bowl until combined. 5. Slowly add in the flour mix one cup at a time until about 4 and 1/2 cups have been added. Thoroughly combine between each addition of flour. (Can be done by hand or in a mixer with a dough hook.) Depending on your dough, you may not need all of the flour mixture. The rest can be used to dust your work surface. 6. When the dough has formed (it will be sticky), turn it out onto a lightly floured surface and knead until smooth (about 10 minutes). 7. Place dough into a well greased bowl. Cover with a damp towel and allow to rise in a warm spot for about 1 hour. Dough should double in size. 8. Once doubled, punch dough down, and set aside while prepping your work area. 9. Turn dough out onto work surface and divide into three equal parts. Roll each part into a 2ft+ long ropes. Press 3 ends together and make a tight braid. Wrap the braid around itself to form a ball, and close ends by pressing together. 10. Cover, and allow braided dough to rise another hour. In the meantime, preheat oven to 350 F degrees. 11. Whisk together your egg wash ingredients. 12. Place dough on non-stick baking sheet, or parchment paper. Brush egg wash over entire surface and sides. Sprinkle with sliced almonds. (Optional) 13. Bake for 35-40 minutes, until loaf is a deep golden brown. 14. Serve warm with additional honey. Enjoy!
Eryn Scott (A Flaky Alibi (A Stoneybrook Mystery, #4))
She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.
Elin Hilderbrand (The Love Season)
Joe was making the mustard in a twelve-quart stockpot. Adrienne watched him for a minute, in awe of the sheer volume of ingredients: a pound of dry mustard, five cups of vinegar, eight cups of sugar, a whole pound of butter, and a dozen eggs. Joe added sixteen grinds of white pepper from a pepper mill that was longer than his arm.
Elin Hilderbrand (The Blue Bistro)
4 tablespoons powdered sugar 1 teaspoon cinnamon ½ teaspoon nutmeg 1 cup cream In a small bowl, mix together powdered sugar, cinnamon, and nutmeg. In a separate bowl, whip cream with beaters or hand whisk while slowly adding dry ingredients. Whip until soft peaks form. (Don’t over whip.) Makes 6 to 8 servings.
Camron Wright (Christmas by Accident)
Regardless of the issues with defining and measuring dietary fiber, if you examine the Nutrition Facts Labels of many packaged foods, you will find that dietary fiber is lacking in much of what we normally eat. Packaged foods made with refined flour and copious amounts of added sugars provide no sustenance for the microbiota and likely translate into guts populated by starving microbes. The FDA recommends that an adult male consume 38 grams of dietary fiber per day while a woman should consume 29 grams. Despite these recommendations, the average American consumes a measly 15 grams of dietary fiber per day, a deficiency that is undoubtedly contributing to the malformation of the Western microbiota. While images of emaciated microbes may be floating through your mind, this is not strictly the case: bacteria can be extremely resourceful in their dietary-fiber-deprived state. That is because they have another source of carbohydrates, our intestinal mucus. During times of low fiber consumption, gut bacteria can sustain themselves on the carbohydrates that our intestinal cells continually secrete into the gut environment, which serves as a barrier to protect our own human cells from direct contact with the microbiota. But by feasting on mucus carbohydrates, our microbes deplete the protective gut mucus layer, compromising barrier function and increasing inflammation. While the long-term effects of less gut mucus on human health are still unknown, preliminary experiments suggest that loss of intestinal mucus can lead to colitis. But the microbiota is very adaptable: provide sustenance in the form of dietary fiber and many microbes will switch their focus from eating your mucus to eating your most recent meal.
Justin Sonnenburg (The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-term Health)
Simple Carbohydrate A simple carbohydrate is a form of carbohydrate that breaks down quickly into glucose in the body. Fructose, lactose, and sucrose are simple carbohydrates. Complex Carbohydrate A complex carbohydrate is a form of carbohydrate consisting of a chain of simple carbohydrates linked together. Because of this structure, a complex carbohydrate takes longer to break down into glucose in the body. The sugars found in whole grains, beans, and vegetables are complex carbohydrates. Starch Starch is a complex carbohydrate found naturally in many fruits and vegetables and added to certain foods to thicken them. Insulin Insulin is a hormone made in the pancreas and released into the blood when you eat food. Insulin causes muscles, organs, and fat tissue to absorb and use or store the nutrients from food.
Michael Matthews (Bigger Leaner Stronger: The Simple Science of Building the Ultimate Male Body)
Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in ways you might not recognize.
Melissa Hartwig Urban (The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond)
WHOA! Now that's some thick-cut bacon!" "Oh my gosh! Look! The top of it is gleaming! Just looking at it is making me hungry..." "Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?" If he's adding bacon to beef stew, there's only one thing it could be. A GARNISH! THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW. Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity! Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes. The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms... ... and bacon! Then that means... he's going to take that thick, juicy bacon and add it to the stew?!" "Now he's sautéing those extra-thick slices of bacon in butter! He's being just as efficient and delicate as always." "Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow..." "What kind of wood chips did he use to give it that kind of scent?" "You wanna know what I used? Easy. It's mesquite." "Mess-keet?" "Have you heard of it?" "It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though." "Ibusaki!" Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen. "But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar! I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week! It will have boosted the umami of the bacon ten times over!
Yuto Tsukuda (食戟のソーマ 11 [Shokugeki no Souma 11] (Food Wars: Shokugeki no Soma, #11))
Paleo is based on the idea that you only eat foods that were available to ancient man before the invention of agriculture. So no grains, no dairy, no beans or legumes, no added sugars or preservatives. Instead, you focus on naturally raised meats, vegetables, fruits, and nuts.
Danica Patrick (Pretty Intense: The 90-Day Mind, Body and Food Plan that will absolutely Change Your Life)
Vinegar. Most forms of vinegar, including distilled white, balsamic, apple cider, red wine, white wine, champagne, and rice, are allowed during your Whole30 program. The only exceptions are flavored vinegars with added sugar, or malt vinegar, which is thought to contain gluten.
Melissa Hartwig Urban (The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond)
We refer to your brain’s unrelenting demand for sugar, junk foods, or simple carbs as your “Sugar Dragon.” The more you feed it, the more fire it breathes, and the stronger it gets. The only way to slay your Sugar Dragon is to starve it, which is why the Whole30 allows for no added sugar—not some, not less, but none.
Melissa Hartwig Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
Elimin8 Track Step-Down Schedule DAY FOOD TO ELIMINATE 1 All grains: Wheat, barley, rye, rice, quinoa, corn, etc. 2 Dairy products: Milk, yogurt, cheese, cream, etc., from cows, goats, or sheep 3 All added sweeteners: White and brown sugar, high-fructose corn syrup, maple syrup, honey, coconut sugar, agave nectar, etc. 4 Inflammatory oils: Corn, soybean, canola, sunflower, grapeseed, vegetable oil, etc. 5 Legumes: Lentils, black beans, pinto beans, white beans, soybeans, tofu, lima beans, chickpeas, peanuts, peanut butter, etc. 6 Nuts and seeds: Almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, nut and seed butters, etc. 7 Eggs, whites and yolks 8 Nightshades: Tomatoes, white and yellow potatoes, eggplant, all peppers, etc.
Will Cole (The Inflammation Spectrum: Find Your Food Triggers and Reset Your System)
THERE ARE FIVE basic steps in weight loss: 1. Reduce your consumption of added sugars. 2. Reduce your consumption of refined grains. 3. Moderate your protein intake. 4. Increase your consumption of natural fats. 5. Increase your consumption of fiber and vinegar.
Jason Fung (The Obesity Code: Unlocking the Secrets of Weight Loss)
There are three types of added sugar in Nabisco’s 100% Whole Grain Wheat Triple Berry Newtons: regular sugar, corn syrup, and invert sugar. All of which are refined sugars—and scarily associated with obesity, heart disease, cancer, dementia, and liver damage
Vani Hari (Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health)
I watched as Ian pulls the cooked squash out of the oven and drops it on the part of the cooktop that is currently not in use to let it cool for a moment while he mixes honey vinegar and a touch of brown sugar into thick crème fraîche, tasting along the way with the spoons I keep in a little cup on the stovetop. Satisfied with the crema, he turns back to the food processor, where he has chopped the pistachios, shallots, olives, and herbs, and empties out the contents into a bowl, adding a splash of the honey vinegar, a pinch of red pepper flakes, and a healthy glug of olive oil. He tastes, adds salt and a good grinding of black pepper, tastes again, and nods, pleased with himself. "Ten minutes to go," I say, checking my phone. "Keep talking me through things." Ian reaches for a large flour tortilla and places it in a dry nonstick skillet. "I'm going to assemble the quesadilla now," he says, sprinkling shredded fontina cheese over the whole surface of the tortilla. He dots the shredded cheese with small bits of fresh goat cheese. "I'm using fontina because it melts well and is mild, and some chèvre for a bit of punch and creaminess. Now the pork." He has sliced the pork thin, and layers it over the cheeses, following with cubes of the roasted squash.
Stacey Ballis (How to Change a Life)
Thanks for trusting me to be in charge," said Mark. "After what happened before, with the kitchen." In Los Angeles, Julian had left Mark for a night to look after their sibling. Mark had managed to destroy the kitchen, cover Tavvy in sugar, and almost give Jules a nervous breakdown. "I do trust you." Unspeaking, Julian and Mark looked at each other. Then Julian grinned. "Besides," he added, "this isn't my kitchen.
Cassandra Clare (Lord of Shadows (The Dark Artifices, #2))
Low-glycemic foods include lean proteins, nuts and beans, high-fiber grains and cereals, and most fruits and vegetables—basically, food that looks like its natural state and doesn’t have a ton of added sugar, fat, and chemicals.
Kelly McGonigal (The Willpower Instinct: How Self-Control Works, Why It Matters, and What You Can Do To Get More of It)
Jason Fung (The Obesity Code: Unlocking the Secrets of Weight Loss)
The ADA, for instance, calls it a “myth” that sugar causes type 2 diabetes, because that’s caused by “genetics and lifestyle factors” that make us fat—i.e., “calories from any source.” It then proceeds to recommend that we all avoid sugar-sweetened beverages to prevent diabetes, adding that we can “save money” by doing so. The organization accepts the role of fat accumulation in the liver as quite possibly a causal factor in the development of insulin resistance, diabetes, and obesity, but ignores the evidence building steadily since the 1980s that implicates sugars as the cause of that hepatic fat accumulation.
Gary Taubes (The Case Against Sugar)
For the probiotics, those include fermented foods such as kimchi, sauerkraut, sour pickles, miso soup, and kombucha. Yogurt also contains probiotics, but since it also has sugar (both through its lactose and, often, through added sugar) and of course is a dairy product, it is best to avoid it.
Dale E. Bredesen (The End of Alzheimer's: The First Program to Prevent and Reverse Cognitive Decline)
When asked to comment on the results, UCLA researcher Beatrice Golomb said, “Regarding statins as preventive medicines, there are a number of individual cases in case reports and case series where cognition is clearly and reproducibly adversely affected by statins.”30 Golomb further added that various studies have demonstrated that statins either negatively affected cognition or were neutral, and that no trial has ever shown a positive outcome.
David Perlmutter (Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers)
Sourdough Starter Ingredients Organic whole rye flour Raw honey Filtered or spring water (so bacteria-killing chlorine is removed) Mix 3 tablespoons (30 grams) lukewarm water (about 80˚ to 90˚F) with 1 teaspoon raw honey. Add 3 tablespoons (20 grams) rye flour and let this sit in a covered container for 1 to 2 days. The amount of time depends on the ambient temperature. If your kitchen is cool, the organisms will be less active and you’ll need more time. Ideally keep it at around 75˚F (24˚C). An oven with the light or pilot light on works well. If you can maintain an ambient temperature of 75˚F (24˚C), this first phase will probably take a day, which would be the case on your kitchen counter in the summer. If you simply ferment it in a cold kitchen in winter, it will likely take two days. When you pass by the starter, give it a mix with a spoon every now and again: your animals like oxygen in the initial stages. If they are happy, you will begin to see tiny bubbles forming on the surface of the starter as the organisms belch out carbon dioxide. This should occur after 1 or 2 days. At this point, add 3 tablespoons of rye flour, 3 tablespoons of water around 75˚F (24˚C), and 1 teaspoon of honey. Let it sit for 24 hours. Stir occasionally. Discard half the starter. Add 3 tablespoons of rye, 3 tablespoons of water, and 1 teaspoon of honey. Repeat this last step every 24 hours until the starter is bubbly and begins to rise noticeably. Once that happens, usually by day 5 or 6, you can stop adding the honey. The starter might weaken at that point (you’ve removed its sugar fix, after all), but proceed anyway. It will come alive again. When the mixture doubles in volume within 12 hours, you can think about making bread. Here’s the test to see if the starter is ready, after it has risen: carefully remove a bit of it (a tablespoon will do) and place it in a bowl of warm water. If it floats to the surface within a couple of minutes, you’ve got an active starter. If it sinks like a stone and remains under water, let the starter mature for another hour and try again. This whole process might take a week or more, especially in the winter. With my kitchen hovering around 65˚F (18˚C), it took me two weeks to achieve a predictable starter, with feedings every one to two days. Once the starter is bubbly and active, you can switch to whole wheat, or a mixture of equal parts white and whole wheat flour, in place of the rye. You can also increase the volume by using, say, 20 grams of the mature starter and then feeding it with 100 grams flour and 100 grams water.
Samuel Fromartz (In Search of the Perfect Loaf: A Home Baker's Odyssey)
In this recipe sugar has been omitted because of the serious shortage, but after the war a teaspoon of sugar should be added.
Charles Houston Goudiss (Foods That Will Win The War And How To Cook Them (1918))
4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.
Elise McDonough (The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High)
Americans get about 13 percent of their calories from added sugar, or 268 calories a day, the equivalent of about 18 teaspoons. One teaspoon of sugar is about 15 calories.
Added sugars: Agave, agave nectar, barley malt, barley malt syrup, beet sugar, brown rice syrup, brown sugar, cane crystals, cane juice, cane sugar, caramel, coconut sugar, corn sweetener, corn syrup, corn syrup solids, crystalline fructose, date sugar, dehydrated cane juice, demerara sugar, dextrin, dextrose, diastatic malt, evaporated cane juice, fructose, fruit juice, fruit juice concentrate, galactose, glucose, glucose solids, golden syrup, high-fructose corn syrup, honey, invert sugar, inulin, jaggery, lactose, malt syrup, maltodextrin, maltose, maple syrup, molasses, monk fruit (luo han guo), muscovado sugar, palm sugar, panela, panocha, rapadura, raw cane sugar, raw sugar, refined sugar, rice bran syrup, rice syrup, saccharose, sorghum syrup, sucanat, sucrose, syrup, treacle, turbinado sugar, yacon syrup. (For a discussion of Paleo Approach–friendly treats, see here.)
Sarah Ballantyne (The Paleo Approach: Reverse Autoimmune Disease, Heal Your Body)
FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas
Sue Shepherd (The Low-FODMAP Diet Cookbook: 150 Simple, Flavorful, Gut-Friendly Recipes to Ease the Symptoms of IBS, Celiac Disease, Crohn's Disease, Ulcerative Colitis, and Other Digestive Disorders)
GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until
Joanne Fluke (Blackberry Pie Murder (Hannah Swensen, #17))
all-purpose flour 3 tablespoons unsweetened cocoa 1 1/4 cups packed brown sugar 2/3 cup melted butter 3 eggs 1 15oz can pumpkin 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 teaspoons cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet, Sara) - Your Highlight on Location 89-100 | Added on Friday, October 24, 2014 5:00:30 PM 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2/3 cup granulated sugar 2 teaspoons vanilla extract 1/3 cup sour cream 1/2 cup semi-sweet chocolate chips Chocolate Ganache Frosting (see frosting section) Directions: Preheat oven to 350 degrees F. In a medium bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, and cloves, then set aside. In a large mixing bowl, cream butter, brown sugar and granulated sugar. Beat until light and fluffy. Add eggs, pumpkin, and vanilla and beat for about 1 minute. Add sour cream, scrape down sides of bowl, then add flour mixture, and mix lightly until just combined. Fold in chocolate chips. Spoon batter into muffin liners until each is 2/3 full. Bake for 18 to ========== Cupcakes (Cupcake And Frosting Recipes) (Winlet,
I don’t understand why cutting out foods with added sugars and refined and heavily processed foods and replacing them with natural fats, a variety of proteins, low glycemic load vegetables, and fruit is bad or can have negative metabolic effects. I haven’t seen evidence to that effect. It makes no sense. This is what humans have been eating forever. – Jackie Eberstein
Jimmy Moore (Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet)
Convenience may come with a nutritional compromise in other parts of the supermarket (where ready-to-serve items are often overprocessed, oversugared, and oversalted), but not in the baby food aisle. The convenience that was always a plus still is; foods come in ready-to-feed baby-portion jars, reclosable for refrigerated storage of leftovers. But today’s baby foods come with other pluses as well. Most varieties contain no added salt; sugar and fillers are rarely added to single-ingredient foods. Since the fruits and vegetables are cooked and packed soon after picking, they retain a reliably high proportion of their nutrients. The foods are consistent in texture and taste, and because they’re prepared under strictly sanitary conditions (conditions that would be difficult to duplicate in your home), you can trust their safety. They’re also relatively economical, particularly if the time you save by using them is valuable to you, and when you consider that less food is likely to be wasted than when you prepare large batches of food for baby.
At the root of the problem? That sticky wheat protein, gluten. Although the jury is still out on the connections between gluten sensitivity and behavioral or psychological issues, we do know a few facts: People with celiac disease may be at increased risk for developmental delay, learning difficulties, tic disorders, and ADHD.6 Depression and anxiety are often severe in patients with gluten sensitivity.7, 8 This is primarily due to the cytokines that block production of critical brain neurotransmitters like serotonin, which is essential in regulating mood. With the elimination of gluten and often dairy, many patients have been freed from not just their mood disorders but other conditions caused by an overactive immune system, like allergies and arthritis. As many as 45 percent of people with autism spectrum disorders (ASD) have gastrointestinal problems.9 Although not all gastrointestinal symptoms in ASD result from celiac disease, data shows an increased prevalence of celiac in pediatric cases of autism, compared to the general pediatric population. The good news is that we can reverse many of the symptoms of neurological, psychological, and behavioral disorders just by going gluten-free and adding supplements like DHA and probiotics to our diet.
David Perlmutter (Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers)
She walked over while he poured her a mug and even added the right amount of sugar. It did funny things to her heart that he hadn’t forgotten how she drank her coffee. Such a small and ordinary piece of knowledge, but still a piece of her.
Natalie Herzer (Ivory Guard (The Guard Duet, #1))
Oh, that’s simple and so refreshing, isn’t it? It’s four cups of cold water—the water has to be cold—followed by the juice of six lemons. Now, the trick is to hand squeeze them. You can’t use one of those fancy juicers or the bits of seed will end up in there and change the taste. You’ll also need a simple syrup, which consists of one cup of granulated sugar, boiled down into one cup of water. You have to let that cool down first, before adding it to the lemonade.” Two miles…. Nana continued. “Finally, you mix it all together with a wooden spoon. No whisks! Whisks will make it frothy, and no one likes frothy lemonade. Add some ice cubes at the end and a few slices of lemon, and you’ve got yourself a great glass of lemonade.
Zoe Lynne (That Witch! (Secrets of Majestic Hills))
Indeed, Dr. Cahill and other researchers have determined that beta-HBA, which is easily obtainable just by adding coconut oil to your diet, improves antioxidant function, increases the number of mitochondria, and stimulates the growth of new brain cells. In chapter 5 we
David Perlmutter (Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers)
Sugarplum would have added some medium-carb foods (not starch) to her diet, instead of eliminating all carbs, the sugars from those carbs could have continued to buffer her low mineral content.  Her weight loss would have been more gradual, but that's okay since she would also be keeping her cravings away.  As her mineral content and blood pressure began to climb, she could have reduced her carbs further at that point if she still needed to lose weight. 
T.C. Hale (Kick Menstrual Cramps in the Nuts)
Sugar cubes soaked in ether helped cyclists get through 144-hour races in the 1870s. When ether wasn’t enough, coaches added nitroglycerine and cocaine. Don’t be too horrified, though; they also tossed in some peppermint for flavor.
Will Pearson (mental_floss: The Book: The Greatest Lists in the History of Listory)
In 1957, Pardee, Monod, and Jacob discovered that the lactose operon was controlled by a single master switch-a protein eventually called the repressor. The repressor functioned like a molecular lock. When lactose was added to the growth medium, the repressor protein sensed the lactose, altered its molecular structure, and "unlocked" the lactose-digesting and lactose-transporting genes (i.e. allowed the genes to be activated), thereby enabling a cell to metabolize lactose. When another sugar, such as glucose, was present, the lock remained intact, and no lactose-digesting genes were allowed to be activated,
Siddhartha Mukherjee (The Gene: An Intimate History)
Without carbohydrates, the body will use protein and fat as fuel—this is called ketosis. When your body is in the metabolic state of ketosis, it turns fat into ketones in the liver, which will supply energy instead of glucose, as if you were fasting. You may have heard of the ketogenic diet, in fact, which focuses on protein and fat intake, while maintaining a very low carbohydrate intake. This diet, newly trendy, may have benefits such as weight loss and improved blood sugar levels. However, it is very restrictive; eliminating healthy fruits, vegetables, legumes, and other nutritious complex carbohydrates seems unnecessary and no fun. Also, we don’t know the long-term effects of ketosis (though if you do go too long without any carbs, it can lead to heart or kidney disease). What I do know, after years of studying nutrition, is that any diet that is very restrictive or eliminates entire food groups can be unrealistic and difficult to sustain. That’s why Zero Sugar Diet eliminates added sugars—but allows natural ones. Pretty sweet deal.
David Zinczenko (Zero Sugar Diet: The 14-Day Plan to Flatten Your Belly, Crush Cravings, and Help Keep You Lean for Life)
He glanced down at the movie poster art that had been skillfully airbrushed not his custom apron, thanks to Lani's interesting assistant, Dre. He had thought the eclectic collection clever and a fitting contribution to the tone the show was trying to strike, being set in a cupcakery, and featuring its whimsical owner. 'Whimsical she might be,' Baxter thought, 'but when it comes to smoldering sensuality, even Marilyn Monroe in her movie star prime doesn't hold a candle to little Miss Snow White.' He'd been attracted to her drive, her focus, her steady demeanor and steadier hand. She'd been steel wrapped in sunshine, a dependable beacon of light he could rely on and trust in his always loud, rushed, chaotic world. Now he looked at her, with the warm, buttery, bakery sweet scents filling the air, accented with rich, dark, chocolate undertones... and all he could think about was adding the taste of her to the mix.
Donna Kauffman (Sugar Rush (Cupcake Club #1))
In the world of grains, one grain stands apart, since it consists entirely of protein, fiber, and oils: flaxseed. Because it is essentially free of carbohydrates that increase blood sugar, ground flaxseed is the one grain that fits nicely into this approach (the unground grain is indigestible). Use ground flaxseed as a hot cereal (heated, for instance, with milk, unsweetened almond milk, coconut milk or coconut water, or soymilk, with added walnuts or blueberries) or add it to foods such as cottage cheese or chilis. You can also use it to make a breading for chicken and fish.
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health)
While vegetables should be consumed ad libitum, fruit should be consumed in limited quantities. Sure, fruit contains healthy components, such as flavonoids, vitamin C, and fiber. But fruit, especially herbicided, fertilized, cross-bred, gassed, and hybridized fruit, has become too rich in sugar. Year-round access to high-sugar fruits can overexpose you to sugars, sufficient to amplify diabetic tendencies. I tell patients that small servings, such as eight to ten blueberries, two strawberries, a few wedges of apple or orange, are fine; more than that starts to provoke blood sugar excessively.
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health)
As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything. Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.
Brian O'Reilly (Angelina's Bachelors)
She decided to make salmon baked in a touch of olive oil, topped with pine nuts, and served over spinach flash-fried in the salmon-and-olive-oil drippings. She added brown rice that she had slow-boiled with the herb hawthorn. Just as she finished, Cordelia arrived with a woman she had found standing in the sidewalk out front. "My husband has high blood pressure," she explained, negotiating the stairs down into Portia's apartment with care. "He's never happy with anything I make for supper, so I should tell you that you probably don't have anything that will work for me." Cordelia took a look at the meal, raised an eyebrow at Portia, and then turned to the woman. "This is the perfect meal for your husband's high blood pressure. Fish oil, nuts, hawthorn, whole grains." Next, a pumpkin pie went to a woman who couldn't sleep. "Pie?" she asked in a doubtful tone. "Pumpkin," Portia clarified, "is good for insomnia." An apricot crumble spiced with cloves and topped with oats and brown sugar went to a woman drawn with stress. Then a man walked through the door, shoulders slumped. Cordelia and Olivia eyed him for a second. "I know the feeling," Olivia said, and fetched him a half gallon of the celery and cabbage soup Portia had found herself preparing earlier. The man peered into the container, grew a tad queasier, and said, "No thanks." "Do you or don't you have a hangover?" Olivia demanded, then drew a breath. "Really," she added more kindly. "Eat this and you'll feel better." He came back the next day for more. "Cabbage is no cure for drinking too much," Cordelia told him. He just shrugged and slapped down his money for two quarts of soup instead of one.
Linda Francis Lee (The Glass Kitchen)
Remaining slim and fit is the necessity of the hour. Regardless of how much you deny it but somewhere lower the mind you need to shed some kilos and become more likeable. Although the idea behind your time and efforts ought to be more medical but eliminating some pounds never hurt anybody, right? So before you decide to realize you're already checking the internet and carrying out a crash diet that labored for somebody 2000 miles from you having a different lifestyle than yours! But slimming down and sticking with your brand-new weight can't be ruled with a dietary fads. The thing you need is really a plan that keeps yourself on track even once you have lost of your cholesterol bags out of your belly. We've got some suggestions for you personally that may seriously become your checklist of 'how to shed weight fast'! Continue reading to learn more and move perfectly into a better and thinner you! Calories matter: You simply can't deny the truth that to shed weight you at long last need to manage the calories that walk interior and exterior the body. Shedding kilos would start by losing more calories than you're taking in. Consider getting lower to some journal writing now and a tab on the amount of calories you're ingesting each day and also the calories you're burning together with your sweat sessions! Smaller sized goals The greatest problem the majority of us face during what we eat is the fact that we set impractical goals and when they're not recognized we leave then midway. So prior to routine of weight reduction learn how to set small goals which are attainable. By doing this you'll have motivation for transporting your efforts later on since you can validate the end result through taking on small goals! More intake of water: A terrific way to keep the weight under control is as simple as knowing when you're really hungry so when not. Are you aware that thirst is excellent at confusing you and also can frequently appear like hunger? So before you decide to achieve for your candy to calm your growling stomach in mid morning, consider getting a glass or two water. Most likely when you have completed the glass, you aren't feeling hungry any longer. One more reason to consume water is it will improve your metabolic process and you'll ultimately be less bloated and sleeker! Look for added sugar: Have you got a solution for the fat that doesn't budge even if you happen to be strict with diet food and all sorts of? Though you've been eating only 'healthy' packed foods, you've been adding piles of sugar for your body that's ultimately showing with the muffin top! Next time you are inside a supermarket for many food shopping, look into the labels of packed foods (you've got no idea just how much sugar they contain to create boring things tasty!).
High Fat, Moderate Protein, Low Carb Breakfast Smoothies Recipes for ‘low carbohydrate’ smoothies abound, but most are also low in fat and assume that anything under 200 Calories from sugars qualifies as ‘low carb’. Here are two basic recipes that provide enough fat and protein to keep you satisfied until lunch, and both come in at or under10 grams of carbohydrates. Note that you have your choice of sweeteners, but the argument for adding some xylitol to the mix is that it does not raise your insulin level, provides useful energy, and protects your dental health. Also note that there are lots of different protein powders for sale, but most whey products are flavored and sweetened. Shop until you find unflavored whey powder with the lactose removed – the label should indicate about 15 grams of protein and less than one gram of carbohydrate per serving. Do not buy soy protein powder or whey/soy mix, as the soy does not dissolve well into the smoothie. This whey powder looks expensive (about $1 per 15 gram serving) but this is the same amount of protein as you get from 2 eggs. Breakfast Berry Smoothie Ingredients: 3 oz fresh or frozen (unsweetened) berries (strawberries, blueberries, or raspberries) ¼ cup whipping (or heavy) cream 1 tablespoon light olive oil 2 tablespoons unflavored whey protein powder (delactosed) sweetener of choice (e.g., 1 tablespoon xylitol and 1 packet Splenda) 2-3 oz ice Blend the ingredients at high speed until smooth (30-60 seconds) Protein 15 grams, Fat 25-30 grams, Carbs 10 grams, Calories 330-380
Jeff S. Volek (The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable)