| STOCKING THE LARDER Breads: Buy wholegrain breads or pure wholemeal. The coarser the heavier the bread the better. Cereals: Buy only ready made cereals that are whole grain without added sugar or salt. Cheeses: Use only skim milk cheese or low fat cheese, finely grated in recipes where mentioned. Eggs: Only use egg whites in cooking. Use the egg yolks which are high in cholesterol in shampoo. Or use in moderation HONEY CORNBREAD 4 small corn cobs, husk and silk removed 3 shallots (spring onions) sliced 2 tbs honey 60g mon-unsaturated margarine 3 eggs, lighty beaten 1/2 cup buttermilk 1 cups self raising flour 1. Place the corn cobs in the microwave with 1 tbs water and cook on high power for 8 minutes. Cool, Sut kernels from the cob and combine with shallots. 2. Preheat oven to 180c. Coat a 12cm x 22cm loaf pan with cooking spray. 3. In a small saucepan, combine the honey and margarine and heat until margarine is melted. Remove from heat and add eggs and buttermilk. 4. Sift flour unto medium bowl and ass the corn mixture. Stir to combine, being careful not to overmix. Spoon into prepared pan, and bake for 30 to 40 minutes or until firm and golden. Serves 12. PUMPKIN AND PECAN MUFFINS Cooking Times: 25-30 mins. 350g pumpkin, peeled, grated 1 cup pecans, chopped 1 1/2 cups wholemeal self raising flour 1/2 cup bran 1/4 cup raw sugar 1 Tablespoon honey 1 egg 1/2 teaspoon each ground nutmeg, cinnamon and allspice. 1 Tablespoon polyunsaturated vegetable oil 1/4 cup sultanas 1/2 cup low fat milk 1. Combine all the dry ingredients in a large bowl. Stir in the remaining ingredients, and mix well. 2. Place spoonfuls of the mixture in a lightly oiled muffin tray(or patty pan cases on a tray. Preheat oven to 180c or 350f, and cook for 25-30 minutes, or until tops spring back to the touch or skewer inserted in the center comes out clean NUTRITIONAL NOTE These muffins are a high source of fibre. |
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| CARROT AND WALNUT CAKE 2 cups self raising flour 1/2 tsp bicarbonate of soda 1 tsp mixed spice 40g sultanas 60g walnuts, chopped 1/2 cup brown sugar 60 ml olive oil 2 eggs, lightly beaten 2 tsp vanilla essence 1/2 cup buttermilk 1 1/2 cups grated carrot 1. Preheat oven to 180c. Coat a 23cm cake tin with cooking spray. 2. Sift flour, bicarbonate of soda and pice together. Add the sultanas and walnuts. 3. In a seperate bowl beat brown sugar and oil until light and fluffy. Add the eggs, one at a time. Add vanilla essence, then stir in the buttermilk and carrot. 4. Add carrot mixture to the flour and gently combine, being careful not to overmix. Spoon mixture into prepared tin and bake for 20-25 minutes or until cooked when a skewer inserted into the center comes out clean. Serves 12 |
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| Nuts and Seeds: These are high in trace minerals and B complexes but high in oil content. Because you are eating the entire nut or seed you are blending the fibre with the oil, which is an excellent form of obtaining nutrients, but you should still only use small quantaties. |
| If you have any healthy recipes that you would like to share with everyone. I would be only to pleased to put them here and give you credit for them. I would love to hear from you...please me |
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