Showing posts with label links. Show all posts
Showing posts with label links. Show all posts
Sunday, January 31, 2010
Friday, January 29, 2010
Monday, January 25, 2010
Thursday, January 21, 2010
Negative Calorie List
Negative Calorie Vegetables
Asparagus
Beet Root
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chicory
Hot Chili Peppers
Cucumber
Dandelion
Garden cress
Garlic
Green Beans
Lettuce
Onion
Radish
Spinach
Turnip
Zucchini
Negative Calorie Fruits
Apple
Blueberries
Cantaloupe
Cranberry
Grapefruit
Honeydew
Lemon/Lime
Mango
Orange
Papaya
Peach
Pineapple
Raspberry
Strawberry
Tomato
Tangerine
Turnip
Watermelon
You can find more information here.
Asparagus
Beet Root
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chicory
Hot Chili Peppers
Cucumber
Dandelion
Garden cress
Garlic
Green Beans
Lettuce
Onion
Radish
Spinach
Turnip
Zucchini
Negative Calorie Fruits
Apple
Blueberries
Cantaloupe
Cranberry
Grapefruit
Honeydew
Lemon/Lime
Mango
Orange
Papaya
Peach
Pineapple
Raspberry
Strawberry
Tomato
Tangerine
Turnip
Watermelon
You can find more information here.
100 Calorie Foods
This is a list of 100 calorie foods!
Some of them are over 100 by a mile and I don't get that ,but hey it's their list.
Thursday, December 10, 2009
How Raw Fruits & Vegetables help you burn calories
Every time you're eating RAW fruits & vegetables You're losing weight because of the negative calorie effect so for example...
When you eat an 85 calorie apple - Your body may have to burn 95 calories to digest that apple so in this example... You'd burn 10 calories every time you'd eat an apple so...
The more RAW fruits & veggies you eat... The easier it'll be for you to maintain your weight &... If you eat lots of fruits & veggies while on a weight loss plan - you'll lose weight much faster and here's another quick fact...
Your body burns 16% more calories after you eat a meal that's mostly fruits & vegetables than if you ate a meal without any fruits or vegetables plus...
Fruits & vegetables high in vitamin C like... Oranges, lemons, pineapples, grapefruit, apples, limes, tomatoes, broccoli, cabbage, celery, carrot, and watermelon liquefy (or burn off) body fat so the fat can be easily flushed out of your body.
Source:http://www.nowloss.com/best-weight-loss-foods-to-eat-to-help-you-lose-weight-fast.htm#fv
When you eat an 85 calorie apple - Your body may have to burn 95 calories to digest that apple so in this example... You'd burn 10 calories every time you'd eat an apple so...
The more RAW fruits & veggies you eat... The easier it'll be for you to maintain your weight &... If you eat lots of fruits & veggies while on a weight loss plan - you'll lose weight much faster and here's another quick fact...
Your body burns 16% more calories after you eat a meal that's mostly fruits & vegetables than if you ate a meal without any fruits or vegetables plus...
Fruits & vegetables high in vitamin C like... Oranges, lemons, pineapples, grapefruit, apples, limes, tomatoes, broccoli, cabbage, celery, carrot, and watermelon liquefy (or burn off) body fat so the fat can be easily flushed out of your body.
Source:http://www.nowloss.com/best-weight-loss-foods-to-eat-to-help-you-lose-weight-fast.htm#fv
Wednesday, December 9, 2009
Things to do with left over carrot pulp...
The title of the article I found this under was Carrot Pulp Cookery. I thought perfect!
CARROT PULP BREAD
2/3 cup of walnut oil
3/4 cup of honey
2 eggs worth of egg replacer
1-1 /2 cups of carrot pulp
1-1 /2 cups of spelt flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)
Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.
CARROT PULP COOKIES
This is a link to a thread on the goneraw forum about the uses of pulp in raw food recipes.
3/4 cup of water
1 cup of carrot pulp
2/3 cup of almond oil
2/3 cup of honey
1 egg worth of egg replacer
2 cups of spelt flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!
CARROT PULP MARMALADE
3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin
Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).
Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.
If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.
Source: http://www.motherearthnews.com/Real-Food/1977-11-01/Carrot-Pulp-Cookery.aspx
CARROT PULP BREAD
2/3 cup of walnut oil
3/4 cup of honey
2 eggs worth of egg replacer
1-1 /2 cups of carrot pulp
1-1 /2 cups of spelt flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)
Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.
CARROT PULP COOKIES
This is a link to a thread on the goneraw forum about the uses of pulp in raw food recipes.
3/4 cup of water
1 cup of carrot pulp
2/3 cup of almond oil
2/3 cup of honey
1 egg worth of egg replacer
2 cups of spelt flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven. Happy eating!
CARROT PULP MARMALADE
3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin
Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).
Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.
If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.
Source: http://www.motherearthnews.com/Real-Food/1977-11-01/Carrot-Pulp-Cookery.aspx
Sunday, December 6, 2009
Thursday, December 3, 2009
Monday, November 23, 2009
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