Don't have a lot of time but want to make a muffins with some hidden healthy vegetables ingredients in it. The kids and you will love it. This is also a great recipe to do when camping.
This recipe calls for Wheat germ and it is packed full of naturally produced minerals and vitamins the body needs to grow and stay healthy. Amongst other things, it can help lower the risk of heart disease, certain cancers and improve the body’s immune system. Wheat germ contains 23 nutrients, and has more nutrients per ounce than any other vegetable or grain. According to the Mayo Clinic it is one of the world’s top 10 healthiest foods.
Zucchinis and carrots are nutritious vegetables that is great as part of your summer time and fall diet.
3 cups store bought banana muffin mix (750ml)
3 tbsp wheat germ (45ml)
1 small ripe banana
1/2 cup grated carrot (125ml)
1/2 cup grated zucchini, squeezed dry (125ml)
1 cup unsweetened applesauce (250ml)
1/4 cup + 2 tbsp water or pure apple juice (95ml)
12 banana chips, broken
Preheat oven to 375F/190C.
Line regular size muffin pan with paper liners or grease pan.
In a bowl, whisk together muffin mix and wheatgerm.
Add carrot, zucchini, applesauce and water and stir until combined. Do not over stir.
Fill muffin cups 0.75 full and top with pieces of banana chips.
Bake in centre of oven for 20–25 minutes, until tops are firm to the touch and golden.
Notes: Tip: Wrap in plastic wrap for a quick on-the-go snack. Store in an airtight container and freeze up to 2 weeks.
Special Diet: Vegetarian
Submitted By: OK In Health
Connect with Us
|Sense of Smell and Food Choices|
|Did you know that your sense of smell can affect the health of your diet? Smell accounts for 90% of your ability to detect the flavor of food. Those with a decline in the ability to smell often eat foods containing higher amounts of fat and sugar.|
|Daydream Esthetics Studio with Deanna Klan|
Deanna Klan has an impressive line-up of facial techniques including crystal therapy, healing energy and harmonic frequencies. Using organic and wild-crafted skin care products.
|Healing Massage Certificate Course|
|Date: Apr 21, 2017|
Location: Interior & Northern BC
The purpose of this workshop is to teach participants how to perform an intuitive massage and understand the health benefits, combining practical techniques with simple energy work
|The Energy of Numbers|
|Numerology is the science of numbers, and there are many different forms of numerology on the planet today. Some of these include the Kabbalah (developed from the Hebrew alphabet), Chaldean Numerology (developed in Ancient Babylon), and Pythagorean (created by Greek Philosopher Pythagoras). These examples demonstrate that numerology is ancient. The science of numerology is essentially all about the energy of numbers. How can a number have energy? Numbers are simply numbers, right? The answer is complex, but if you’re interested, let’s learn the basics.|
|Tuscan Leek & Bean Soup|
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.