Temple Illuminatus2024-03-29T14:01:34ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergasthttps://storage.ning.com/topology/rest/1.0/file/get/9112969501?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://templeilluminatus.ning.com/forum/topic/listForContributor?groupUrl=whisk-me-away&user=2qr8399896u52&feed=yes&xn_auth=noHOMEMADE CHICHARRONES (PORK RINDS) – LOW CARB AND GLUTEN-FREEtag:templeilluminatus.ning.com,2022-03-01:6363372:Topic:36144872022-03-01T22:07:01.937ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><span style="font-size: 14pt;"><strong>Homemade chicharrones, </strong>or pork rinds, are a healthy and flavorful low carb snack without the additives or hydrogenated oils. The ultimate keto and paleo snack!</span></p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10163449490?profile=RESIZE_584x" target="_self"><img class="align-full" src="https://storage.ning.com/topology/rest/1.0/file/get/10163449490?profile=RESIZE_400x" width="400"></img></a></p>
<h3>GET YOURSELF SOME PIG SKIN:</h3>
<p>The hardest part of the whole process is sourcing the pork skin. I couldn’t find pork skin for love nor…</p>
<p><span style="font-size: 14pt;"><strong>Homemade chicharrones, </strong>or pork rinds, are a healthy and flavorful low carb snack without the additives or hydrogenated oils. The ultimate keto and paleo snack!</span></p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10163449490?profile=RESIZE_584x" target="_self"><img class="align-full" src="https://storage.ning.com/topology/rest/1.0/file/get/10163449490?profile=RESIZE_400x" width="400"/></a></p>
<h3>GET YOURSELF SOME PIG SKIN:</h3>
<p>The hardest part of the whole process is sourcing the pork skin. I couldn’t find pork skin for love nor money at any regular grocery stores in my vicinity and was considering purchasing pork belly at a local Asian market because it often comes with the skin still attached. But this was a much pricier option and it went against my waste-not-want-not nature. Knowing that many butchers are simply throwing back fat and skin away since there is so little demand for it, I was sure I could find a better solution.</p>
<p>With the growth of small scale farming that focuses on grassfed and pasture-raised meats, it’s easy hit up one of your local farms for some pig skin. In the Portland area, it’s pretty easy to connect with one of these farms at one of our many markets, and many of the farmers will give it to you practically for free. They are just happy to see someone take something that usually goes to waste. Although around these parts, in this food-centric city, I am sometimes facing some stiff competition from local chefs and other foodies. I can also purchase it at a local pig-focused butcher called <a href="https://tailsandtrotters.com/pages/wholesale-products">Tails and Trotters</a>. If you can’t find a local pig farmer to connect with, there are now a number of places where you can purchase it online. Just google “<strong>where to buy pig skin for cooking</strong>” and I promise you will find a few places.</p>
<br />
<div class="entry-content"><h3>CUT OFF MOST OF THE FAT:</h3>
<p>Once I had some pork skin in hand, I was off to the chicharrone races. My first attempt was tasty but I wouldn’t call it a success. I left far too much of the fat on the skin, having read that it was fine to do so. This appealed to me in part because it eliminated the extra work of cutting the fat off the skin, but also because I thought it would be tastier.</p>
<p>It is not fine to do so, however, since when you go to fry the pork rinds, the fat puffs up into something resembling a pillow and floats with the pork skin on top. It’s like a little life jacket for each piece of pork skin, rescuing it from drowning in the hot oil. Your pork skin won’t sizzle and get all crispy, but instead become hard and impossible to chew and the only part you will be able to eat is the fatty pillow attached to the skin. Which is delicious, by the way.</p>
<h3>CUT THE SKIN INTO PIECES:</h3>
<p>It wasn’t until my third attempt that I nailed down the process and ended up with perfectly crispy chicharrones. You really do need to remove the majority of the fat from the skin, and it’s not as hard as it appears. Cutting the skin into long strips about 2 inches wide made the removal more manageable. I then scored the fat and the slid a sharp knife (really sharp knife, so get out that knife sharpener!) under the first piece of fat. Once that was removed, I could use that part of the skin to hold onto and slide my knife easily under the remaining pieces of fat (see photo below). From there, I could cut my strips of skin into 2 inch pieces.</p>
<h3>SAVE THE FAT!</h3>
<p>This leaves you with a lot of cubed fat and most recipes will tell you to discard it. Don’t you DARE! That is good stuff and super healthy if you’ve managed to procure some pasture-raised pork skin. You can do a number of things with it, including making sausage, rendering your own lard (healthy lard!) and even using it to fry the chicharrones themselves. In fact, many recipes I came across have you frying the chicharrones in lard and why not fry it in its own lard instead of the hydrogenated store bought variety? This last time, I cubed the fat and froze about half of it for future sausage making, and then rendered the rest and used it to fry the chicharrones. It wasn’t quite enough lard, so I added some cooking oil (grapeseed) to top it up.</p>
<h3>DRY OUT THE SKINS:</h3>
<p>When I started investigating making my own pork rinds, I saw any number of methods and some of them were quite laborious. Hours of boiling in water to render off the fat and soften the skin and then another hour of boiling in hot oil until they puff up and become crispy. I was beginning to think I really didn’t want to make them at all when I came across this recipe for <a href="http://www.tasteofcuba.com/chicharrones.html">Cuban Chicharrones</a>. It offered me a choice of two methods, one of which meant I could turn on my oven at a low temperature for several hours and leave the skins to their own devices.</p>
<h3>FRY THEM UP!</h3>
<p>Once they were sufficiently dried, I could then fry them up to cracklin’ perfection. It worked beautifully and I wouldn’t make them any other way.</p>
<p>As for flavourings and seasonings, you have so many great choices. I’d say the best approach to adding flavour is to wait until the crispy skins come out of the hot fat, and then toss them immediately with any spices then. For now, I am just enjoying the flavour of the chicharrones all on their own, enhanced only be a little salt and pepper.</p>
<h2 class="wprm-recipe-name wprm-block-text-bold"><span style="text-decoration: underline;">Homemade Chicharrones</span></h2>
<h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Ingredients</h3>
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">3 to 5</span> <span class="wprm-recipe-ingredient-unit">lbs</span> <span class="wprm-recipe-ingredient-name">pork back fat and skin</span></li>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">Extra cooking oil or lard</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">if needed</span></li>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">Sea salt to taste</span></li>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-name">Pepper to taste</span></li>
</ul>
<h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Instructions</h3>
<div class="wprm-recipe-instructions-container wprm-recipe-29523-instructions-container wprm-block-text-normal"><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions">
<li style="list-style-type: none;"><ul class="wprm-recipe-instructions">
<li id="wprm-recipe-29523-step-0-0" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Preheat oven to 250F and set a wire rack over a baking sheet.</div>
</li>
<li id="wprm-recipe-29523-step-0-1" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Using a very sharp knife, cut pork skin and fat into long strips, about 2 inches wide. Score the fat on each strip every two inches. Insert knife carefully between skin and fat on one end of the strip and remove a portion of the fat (you will end up with a thin layer of fat still on the skin and that is fine).</div>
</li>
<li id="wprm-recipe-29523-step-0-2" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Once that first part of fat is removed, you can hold the skin in one hand as you slide the knife down the strip to remove the majority of the fat. Again, a little fat still clinging to the skin is okay.</div>
</li>
</ul>
</li>
</ul>
<ul class="wprm-recipe-instructions">
<li id="wprm-recipe-29523-step-0-3" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">When the fat has been removed, cut each strip into 2 inch squares and place, fat-side down, on wire rack.</div>
</li>
<li id="wprm-recipe-29523-step-0-4" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Bake 3 hours, until skin is completely dried out.</div>
</li>
<li id="wprm-recipe-29523-step-0-5" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Meanwhile, if you want to use the pork fat to cook your chicharrones, place it in a large saucepan over medium low heat. Cook gently until most of the fat has liquified, about 2 hours. This is also the same way you can render lard for future cooking use. Use a slotted spoon to remove any remaining solids. Discard (or eat, they taste like bacon and are great on salad!).</div>
</li>
<li id="wprm-recipe-29523-step-0-6" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">When baking time is up, heat oil/lard to a depth of ⅓ in the pan. Or you can just have a few inches of oil and can cook your pork rinds in batches. Oil should be quite hot but not bubbling.</div>
</li>
<li id="wprm-recipe-29523-step-0-7" class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">Add pork rinds and cook until they bubble and puff up, about 3 to 5 minutes. Remove and drain on a paper towel-lined plate. Sprinkle immediately with salt and pepper.</div>
</li>
</ul>
</div>
</div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none">Notes</h3>
<div class="wprm-recipe-notes">*These counts reflect the nutrition in a serving of commercially made pork rinds because I could find no information regarding the nutrition of uncooked pork skin. They are made very similarly but would contain far less sodium since you season to taste with salt and pepper. Commercial brands add more sodium as a preservative.</div>
<div class="wprm-recipe-notes"> </div>
<div class="wprm-recipe-notes" style="text-align: center;"><span style="font-size: 8pt;"><em><a href="https://alldayidreamaboutfood.com/homemade-chicharrones-pork-rinds-low-carb-and-gluten-free/" target="_blank" rel="noopener">https://alldayidreamaboutfood.com/homemade-chicharrones-pork-rinds-low-carb-and-gluten-free/</a></em></span></div>
</div>
</div> No-Lie Cherry Pie Recipetag:templeilluminatus.ning.com,2022-02-20:6363372:Topic:36135592022-02-20T07:40:19.756ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10136802294?profile=original" rel="noopener" target="_blank"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/10136802294?profile=RESIZE_710x"></img></a></p>
<p>We know it’s just a myth that George Washington confessed to chopping down a cherry tree. But the story inspired our delicious No-Lie Cherry Pie recipe!</p>
<p>This pie has a wonderful tart-sweet taste which comes from avoiding pre-made supermarket pie filling (often gelatinous) and using canned sour red cherries, preferably canned in water. (Of…</p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/10136802294?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/10136802294?profile=RESIZE_710x" class="align-center"/></a></p>
<p>We know it’s just a myth that George Washington confessed to chopping down a cherry tree. But the story inspired our delicious No-Lie Cherry Pie recipe!</p>
<p>This pie has a wonderful tart-sweet taste which comes from avoiding pre-made supermarket pie filling (often gelatinous) and using canned sour red cherries, preferably canned in water. (Of course, if it’s cherry-picking season, you could use fresh tart cherries.)</p>
<p></p>
<div class="block block-layout-builder block-field-blocknoderecipefield-ingredients-1"><div class="block__content"><div class="field field--name-field-ingredients-1 field--type-string field--label-above"><div class="field__label">Ingredients:</div>
<div class="field__label"></div>
<div class="field__items"><div class="field__item">Pastry for 2 crusts</div>
<div class="field__item">1/2 to 3/4 cup sugar</div>
<div class="field__item">2-1/2 tablespoons tapioca</div>
<div class="field__item">1/8 teaspoon salt</div>
<div class="field__item">1/2 cup cherry juice (from can)</div>
<div class="field__item">2 cups canned sour red cherries (drained)</div>
<div class="field__item">1/8 teaspoon cinnamon</div>
<div class="field__item">1 teaspoon butter</div>
<div class="field__item"></div>
</div>
</div>
</div>
</div>
<div class="block block-layout-builder block-field-blocknoderecipefield-instructions-1"><div class="block__content"><div class="text-content field field--name-field-instructions-1 field--type-text-long field--label-above"><div class="field__label">Instructions:</div>
<div class="field__label"></div>
<div class="field__item"><p>Prepare pastry. Preheat oven to 475 degrees F. Blend sugar, tapioca, and salt, then add cherry juice and cherries and let stand while you roll out the dough. Line bottom of 9” pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. Cover with top crust and seal edges, cutting vents. Bake for 10 minutes, then reduce heat to 400 degrees F and bake a half hour, until crust is crisp and filling is bubbling. Cool and serve.</p>
<p></p>
<p>For more like this:</p>
<p><a href="https://www.almanac.com/recipe/no-lie-cherry-pie">https://www.almanac.com/recipe/no-lie-cherry-pie</a></p>
</div>
</div>
</div>
</div> The Most Powerful Natural Antibiotic Ever Kills Any Infections in The Bodytag:templeilluminatus.ning.com,2020-03-28:6363372:Topic:35093512020-03-28T23:54:50.220ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><a href="http://www.antinewsnetwork.com/powerful-natural-antibiotic-ever-kills-infections-body/">http://www.antinewsnetwork.com/powerful-natural-antibiotic-ever-kills-infections-body/</a></p>
<p>The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics.</p>
<p>This master cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful…</p>
<p><a href="http://www.antinewsnetwork.com/powerful-natural-antibiotic-ever-kills-infections-body/">http://www.antinewsnetwork.com/powerful-natural-antibiotic-ever-kills-infections-body/</a></p>
<p>The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics.</p>
<p>This master cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful antiviral and antifungal formula, increases blood circulation and lymph flow in all parts of the body. This plant-based remedy is the best choice for the fight against candida.</p>
<p>This tonic has helped many people to cure many viral, bacterial, parasitic and fungal diseases and even plague! Its power should most certainly not be underestimated.</p>
<p>It can cure many chronic conditions and diseases. Encourages blood circulation, and purifies the blood. This formula has helped millions of people throughout the centuries to fight the deadliest diseases. The secret is in the powerful combination of high-quality natural and fresh ingredients!</p>
<p>To sum up, this tonic is effective in the treatment of all diseases, successfully strengthens the <a href="http://www.bodymindsoulspirit.com/fasting-for-three-days-can-regenerate-entire-immune-system/">immune system</a>, acts as antiviral, <a href="http://www.bodymindsoulspirit.com/5-anti-aging-herbs-to-slow-the-aging-process-bodymindsoulspirit-com/">antibacterial, antifungal</a> and anti-parasitic medicine. Assists in the most severe infections.</p>
<p><strong>Master tonic – Recipe</strong></p>
<p>You may want to wear gloves during the preparation, especially when handling hot peppers because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly.</p>
<p><strong>Ingredients:</strong></p>
<ul>
<li>24 oz. /700 ml apple cider vinegar (always use organic)</li>
<li>¼ cup finely chopped garlic</li>
<li>¼ cup finely chopped onion</li>
<li>2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)</li>
<li>¼ cup grated ginger</li>
<li>2 tbsp grated horseradish</li>
<li>2 tbsp turmeric powder or 2 pieces of turmeric root</li>
</ul>
<p><strong>Preparation:</strong></p>
<ol>
<li>Combine all the ingredients in a bowl, except for the vinegar.</li>
<li>Transfer the mixture to a Mason jar.</li>
<li>Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consist of dry ingredients, and fill in the rest with vinegar.</li>
<li>Close well and shake.</li>
<li>Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.</li>
<li>After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.</li>
<li>Use the rest of the dry mixture when cooking.</li>
</ol>
<p>Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.</p>
<p><strong>Extra Tip:</strong> You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.</p>
<p><strong>Dosing:</strong></p>
<ol>
<li>Caution: The flavor is very strong and hot!</li>
<li>Extra Tip: Eat a slice of <a href="http://www.bodymindsoulspirit.com/foods-with-more-vitamin-c-than-an-orange/">orange</a>, <a href="http://www.bodymindsoulspirit.com/i-drank-warm-honey-lemon-water-every-morning-for-a-year-heres-what-happened/">lemon </a>or lime after you take the tonic to ease the burning sensation and heat.</li>
<li>Gargle and swallow.</li>
<li>Do not dilute it in water as it will reduce the effect.</li>
<li>Take 1 tablespoon every day to strengthen the immune system and fight cold.</li>
<li>Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).</li>
<li>If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.</li>
<li>It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.</li>
</ol>
<p><strong>Health benefits</strong></p>
<p><strong>Garlic is a strong antibiotic</strong> with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.</p>
<p><strong>Onion is</strong><strong> garlic’s</strong> closest relative and it has a similar but milder action. Together they create a strong fighting duo.</p>
<p><strong>Horseradish is a powerful herb</strong>, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree <strong>Ginger has powerful anti-inflammatory properties</strong> and it is a strong circulation stimulant.</p>
<p><strong>Chili peppers are the most powerful circulation stimulators.</strong> They just send their antibiotic properties to fight the disease where it is most needed.</p>
<p><strong>Turmeric is the most perfect spice</strong>, cleanses infections and reduces inflammation. It blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.</p>
<p><strong>Apple cider vinegar</strong> <strong>–</strong> there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.</p>
<p>Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through a rigorous process to give the final product. Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure.</p>
<p>Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose.</p>
<p>Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.</p>
<p>Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. <a href="http://www.bodymindsoulspirit.com/how-to-remove-a-mole-with-apple-cider-vinegar/">Apple cider vinegar</a> is good for those who want to lose weight.</p>
<p>It breaks up fat which supports a natural weight loss process. <a href="http://www.bodymindsoulspirit.com/make-your-own-organic-apple-cider-vinegar-at-home/">Apple cider vinegar</a> contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. Dissolved uric acid is later eliminated from the body.</p>
<p>It is believed that <a href="http://www.bodymindsoulspirit.com/25-things-you-never-knew-you-could-do-with-apple-cider-vinegar/">apple cider vinegar</a> is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.</p>
<p>The master tonic is the best combination to fight each of these conditions. Protect your health using natural antibiotics!</p> Ingredients for Zucchini breadtag:templeilluminatus.ning.com,2020-03-28:6363372:Topic:35093462020-03-28T23:47:20.217ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><a href="http://allrecipes.com/recipe/moms-zucchini-bread/?mxt=t06dda">http://allrecipes.com/recipe/moms-zucchini-bread/?mxt=t06dda</a></p>
<p></p>
<p><strong>Original recipe makes 2 loaves Change Servings</strong></p>
<p>3 cups all-purpose flour</p>
<p>1 teaspoon salt</p>
<p>1 teaspoon baking soda</p>
<p>1 teaspoon baking powder</p>
<p>3 teaspoons ground cinnamon</p>
<p>3 eggs 1 cup vegetable oil</p>
<p>2 1/4 cups white sugar</p>
<p>3 teaspoons vanilla extract</p>
<p>2 cups grated…</p>
<p><a href="http://allrecipes.com/recipe/moms-zucchini-bread/?mxt=t06dda">http://allrecipes.com/recipe/moms-zucchini-bread/?mxt=t06dda</a></p>
<p></p>
<p><strong>Original recipe makes 2 loaves Change Servings</strong></p>
<p>3 cups all-purpose flour</p>
<p>1 teaspoon salt</p>
<p>1 teaspoon baking soda</p>
<p>1 teaspoon baking powder</p>
<p>3 teaspoons ground cinnamon</p>
<p>3 eggs 1 cup vegetable oil</p>
<p>2 1/4 cups white sugar</p>
<p>3 teaspoons vanilla extract</p>
<p>2 cups grated zucchini</p>
<p>1 cup chopped walnuts</p>
<p>Directions</p>
<ol>
<li>Grease and flour two 8 x 4-inch pans. Preheat oven to 325 degrees F (165 degrees C).</li>
<li>Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.</li>
<li>Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.</li>
<li>Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool.</li>
</ol> This Food Improves Digestion and Protects from Cancer, Stroke and Heart Attack! Very Importanttag:templeilluminatus.ning.com,2020-03-28:6363372:Topic:35095552020-03-28T23:43:20.944ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><strong><br></br></strong> <a href="http://www.public-healthy.ga/2017/08/this-food-improves-digestion-and.html">http://www.public-healthy.ga/2017/08/this-food-improves-digestion-and.html</a></p>
<p><br></br> <a href="https://plus.google.com/s/%23stroke">#stroke</a> <a href="https://plus.google.com/s/%23heartattack">#heart attack</a> <a href="https://plus.google.com/s/%23cancer">#cancer</a> <a href="https://plus.google.com/s/%23food">#food</a> …</p>
<p><strong><br/></strong> <a href="http://www.public-healthy.ga/2017/08/this-food-improves-digestion-and.html">http://www.public-healthy.ga/2017/08/this-food-improves-digestion-and.html</a></p>
<p><br/> <a href="https://plus.google.com/s/%23stroke">#stroke</a> <a href="https://plus.google.com/s/%23heartattack">#heart attack</a> <a href="https://plus.google.com/s/%23cancer">#cancer</a> <a href="https://plus.google.com/s/%23food">#food</a> <a href="https://plus.google.com/s/%23healthyfood">#healthy food</a> <a href="https://plus.google.com/s/%23health">#health</a> <a href="https://plus.google.com/s/%23healthy">#healthy</a> <a href="https://plus.google.com/s/%23explore">#explore</a> <a href="https://plus.google.com/s/%23healthyliving">#healthy living</a> <a href="https://plus.google.com/s/%23hmeremedies">#home remedies</a> <a href="https://plus.google.com/s/%23healthcare">#healthcare</a> <a href="https://plus.google.com/s/%23healthycare">#healthcare</a> </p>
<p>Sour cabbage, or sauerkraut, is a remarkable vegetable, as it has numerous positive properties and offers amazing benefits for your health. Therefore, you should regularly incorporate it into your diet.</p>
<p><strong><em>These are some of its critical health benefits:</em></strong><br/> <br/> <strong>Natural Probiotic</strong><br/> Sauerkraut has strong probiotic properties, due to the souring process. The process of fermenting involves a great number of bacteria, which are incredibly beneficial for the digestive system. Hence, in order to restore your intestinal flora, you should consume it after therapies which include antibiotics.</p>
<p>It is extremely high in vitamin C. Consequently, it has been used by sailors in order to prevent scurvy, a disease caused by a deficiency of this vitamin. They carry sauerkraut with them on their cruises and thus protected their health.<br/> <br/> <strong>Strengthens the Bones</strong><br/> Sour cabbage effectively strengthens the bones and prevents osteoporosis, as it is a rich source of minerals. Moreover, it also includes vitamin K which is crucial for the health of your bones, as it is in charge of the production of proteins that balance the bones’ mineralization.<br/> <br/> <strong>Promotes Heart Health</strong><br/> Sauerkraut is also rich in fiber which contributes to healthy digestion and promotes heart and brain health. Furthermore, fiber is also useful in the regulation of bad cholesterol and lowers the risk of stroke, arteriosclerosis and heart attack.<br/> <br/> <strong>Prevents Cancer</strong><br/> Sour cabbage has isothiocyanate that is powerful in the fight against cancer. Moreover, it also includes glucosinolate which activates the human’s natural antioxidant enzymes, and flavonoids prevent the damage and narrowing of arteries.</p>
<p>And here is a little winter salad recipe for you: <br/> Sauerkraut + boiled potatoes + onions (any kind, I prefer red ones, cut in half-rings) + sunflower oil (any will do, but this tastes better, unprocessed, of course). Proportion - strictly by eye, whatever you like more, you add more, or equal amounts...and I love a good amount of oil there. You may add salt in it, but it depends on how pickled the cabbage is, by taste.</p>
<p> </p>
<p>The mint family Lamiaceae. It’s true that it’s not a citrus plant. Don’t let the word lemon cause confusion. It’s definitely a mint.</p>
<p>The mint family of herbs includes spearmint, peppermint, lemon balm, basil and rosemary among others. Mints are all known for aiding in numerous stomach ailments, such as acid reflux and heartburn, difficulty digesting proteins and fats, colic, flatulence, cramping, bloating, gastritis and irritable bowel disease. Lemon balm is no exception.</p>
<p><strong>A spoonful of baking soda<br/></strong> A spoonful of sodium bicarbonate, or teaspoon-full to be exact, can help put an end to the gnawing, burning, the sensation of heartburn caused by acid reflux. Baking soda, as sodium bicarbonate is more commonly known, can help your reflux and in turn help your heartburn because it is a base substance. It has a pH higher than 7.0, and therefore neutralizes stomach acid. Neutralizing the stomach acid means that if/when your LES decides to be lazy and acid come up your throat, you don’t get “burned.”</p>
<p><strong>You will need…</strong><br/> -1/2 teaspoon or 1 teaspoon of baking soda<br/> -a glass of freshwater</p>
<p><strong>Directions</strong><br/> Mix either a ½ teaspoon or 1 single teaspoon of baking soda into a glass of water that is no more than 8 ounces. Give it a good stir and drink all of the mixtures. You can repeat this as needed but should not exceed seven ½ teaspoon doses in a 24-hour period. Also, avoid using this as a remedy for more than a week straight, as it is high in salt and can have side effects such as swelling or nausea.</p>
<p><strong>Chamomile Tincture Recipe</strong></p>
<p>Making tinctures also helps preserve herbs, which is especially important for <a href="https://www.amazon.com/Frontier-Organic-Chamomile-Flowers-German/dp/B001VNGN9C/ref=as_li_ss_tl?th=1&linkCode=ll1&tag=wellnessmama-20&linkId=07f679a36ac6def28fb8038082e6c5f4">Chamomile</a>, since its positive benefits are in its volatile oils which decrease over time unless preserved.</p>
<p><strong>Chamomile Tincture Ingredients</strong></p>
<ul>
<li>1/2 to 1 cup of dried Chamomile flowers</li>
<li>approximately 1 1/2 to 1 3/4 cups boiling water</li>
<li>approximately 1 1/2 to 1 3/4 cups vodka or rum</li>
<li>Quart size glass jar with an airtight lid</li>
</ul>
<p><strong>Ginge</strong>r helps you treat acid reflux as well as its symptoms. Here are detailed guides on how to use ginger for acid reflux:</p>
<p><strong>Ingredients:<br/></strong> Ginger – one-inch piece<br/> Lemon juice</p>
<p><strong>Procedure:</strong></p>
<ol>
<li>Take a ginger piece and next crush it in order to extract its juice.</li>
<li>Then, pour the ginger juice in one small bowl.</li>
<li>After that, add lemon juice (few drops) in it.</li>
<li>Stir it well until both of the juices are combined well.</li>
<li>Consume this mixture to get complete relief from acid reflux.</li>
<li>You should continue the consumption of this ginger – lemon juice every day until you get complete relief from acid reflux.</li>
</ol>
<p><strong>Lemon balm</strong> contains active herbal ingredients that act as an antispasmodic. Antispasmodics are used to relax smooth muscle tissues in the body. Our stomach is made up of smooth muscles, and by drinking lemon balm tea it relaxes the spasms caused by gas or another stomach upset.</p>
<p>Lemon Balm makes a wonderful lemony tasting tea. If you drink it at the first sign of tummy upset, the tea will help relax your belly in about an hour. Use lemon balm for colic, flatulence, irritable bowel disease and gastritis. You can mix it with other herbs such as fennel, calendula, or marshmallow root.</p>
<p> </p>
<p><strong>Best Way to Make a Tea</strong></p>
<ul>
<li>Heat enough water to make one cup (coffee cup size).</li>
<li>Place lemon balm herb into a tea strainer.</li>
<li>Pour hot water over the herb.</li>
<li>Place a small saucer plate over the cup to retain essential oils of the herb in the cup.</li>
<li>Let steep 10-15 minutes.</li>
<li>Add honey and stir.</li>
<li>Sit back, relax and enjoy your delicious lemon balm tea.</li>
</ul>
<p>It is best to take 3-4 cups per day for 2 weeks to allow the lemon balm to take effect.</p>
<p><strong>Lemon Balm Tincture<br/></strong> Now might be just the time to make that fresh herb tincture, before the frost. Earlier in the summer would be better, though. If your lemon balm has gone to flower the most potent remedy cannot be made, though I'd make it anyway if you want some for this year. Include the flowers if they're there. In my somewhat shady/part sunspot, my lemon balm has not flowered so I can make a tincture of just the leaves and a bit of stem.<br/> The dosage can be as small as 1-3 drops or 10-15 drops. I generally recommend 5-10 drops twice a day, morning and evening for a chronic condition.</p>
<p><strong>Lemongrass</strong> is a mild sedative. Try it for your insomnia, or when you are under stress, or even if you need help to calm a nervous or upset stomach. It is good for the digestive system and contains the active ingredient named citral, which helps greatly in the digestion of food. <br/> Thus, it is useful in treating other gastrointestinal distress such as diarrhea, nausea, cramps and bloating. The herb is also said to relieve headaches, lower intermittent fevers and rid the lungs of mucus.</p>
<p>Lemongrass also acts as an effective antimicrobial, antifungal and antibacterial. It supports the immune system, reduces uric acid, cholesterol and excess fats in the body. Recent studies show that Lemongrass extracts may have cancer-fighting properties.</p>
<p><strong>Licorice root tea</strong></p>
<p>This tea is made from a special kind of licorice called DGL or deglycyrrhizinated licorice. It is extremely prevalent in South Asia and you won’t find a home without one (okay this claim might be a little exaggerated!). It does not have the side effects associated with other kinds of licorice and has a soothing effect on the stomach and esophageal lining. That is why it is often used to treat peptic ulcers, reflux (GERD) and hyperacidity.</p>
<p><strong>Get more acid</strong></p>
<p>When you have acid burning your esophagus, it seems quite counterintuitive to ingest even more acid. In many cases though, acid reflux is caused by having not enough acid in your stomach, rather than having too much, as over-the-counter or prescription “acid blockers” imply (although that can also be the case, among other factors.) It is the acid itself that tells the lower esophageal sphincter to tighten and close off. If you don’t produce enough acid, your LES is going to think it’s no big deal to loosen up for a little bit. Then of course, you get a reflux of acid into your esophagus. If you think this may be your case, try drinking some pure, raw, unfiltered apple cider vinegar to see if this prevents your reflux, or cuts it off.</p>
<p><strong>You will need…</strong><br/> -3 teaspoons or 1 tablespoon of raw unfiltered apple cider vinegar<br/> -6 to 8 ounces of freshwater</p>
<p><strong>Directions</strong><br/> Mix 3 teaspoons, or up to 1 tablespoon, of apple cider vinegar into 6-8 ounces of freshwater, and drink. You can do this before each meal (probably the most effective,) before bedtime, or 2-3 times during the day. If you feel is worsens your reflux, do not continue to ingest it. Too much may also contribute to the problem.</p>
<p><strong>Eat a banana or an apple</strong></p>
<p>Bananas contain natural antacids that can act as a buffer against acid reflux. If you want to try out the simplest home remedies for heartburn first, try letting a few bananas ripen up nicely and eating one every day. Another option is to try an apple a day. Slice one up and eat it a couple of hours before bedtime to relieve or prevent discomfort.</p>
<p><strong>Make gingerroot tea</strong></p>
<p>Gingerroot can help ease up a number of stomach woes, from nausea to acid reflux. Sipping a cup of fresh tea about 20 minutes before a meal can help calm down your tummy and act as an acid buffer.</p>
<p><strong>You will need…</strong><br/> -3 quarter-sized slices of gingerroot<br/> -2 cups of water</p>
<p>Slice up 3 quarter sized pieces of gingerroot and simmer gently in 2 cups of water, covered, for 30 minutes. Remove the ginger pieces, or leave them in, pour into a glass, and drink all of it about 20 minutes before a meal.</p>
<p><strong>A cup of chamomile</strong></p>
<p>Having a spot of chamomile tea about ½ – 1 hour before you plan on going to sleep can help reduce inflammation in your stomach, and possibly balance out the acidity levels as well. It also does wonders for relieving stress, which can trigger acid reflux, and will help you sleep through the night as well. You can use instant chamomile tea, or you can easily make your own fresh.</p>
<p><strong>You will need…</strong><br/> -1 teaspoon dried chamomile flower petals<br/> -Strainer<br/> -1 cup of boiling water<br/> -Honey or lemon (optional)</p>
<p><strong>Directions</strong><br/> Boil one cup of water in a cooking pot, and then reduce the heat. Stir in 1 teaspoon of dried chamomile petals, and let them simmer for 45 seconds. Remove from heat and let the petals soak for another minute or two before straining them. Pour the tea into a mug, and add a bit of honey or lemon if you wish.</p> Reishi for Tea and Tincturetag:templeilluminatus.ning.com,2020-02-20:6363372:Topic:34991292020-02-20T01:56:07.803ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><strong>Reishi for Tea and Tincture <br></br></strong></p>
<p><strong><a href="https://www.annmariegianni.com/how-to-make-reishi-mushroom-tincture-for-lifelong-immunity">https://www.annmariegianni.com/how-to-make-reishi-mushroom-tincture-for-lifelong-immunity</a></strong></p>
<p><strong>FOR TEA</strong></p>
<ol>
<li>Take 1-2 large Reishi slices and put them in about a quart of water on the stove. You can add other herbs too if you want; licorice root is great because it adds a sweet note to the…</li>
</ol>
<p><strong>Reishi for Tea and Tincture <br/></strong></p>
<p><strong><a href="https://www.annmariegianni.com/how-to-make-reishi-mushroom-tincture-for-lifelong-immunity">https://www.annmariegianni.com/how-to-make-reishi-mushroom-tincture-for-lifelong-immunity</a></strong></p>
<p><strong>FOR TEA</strong></p>
<ol>
<li>Take 1-2 large Reishi slices and put them in about a quart of water on the stove. You can add other herbs too if you want; licorice root is great because it adds a sweet note to the bitterness.</li>
<li>Let the water boil for at least 15 minutes.</li>
<li>You can let it boil for a very long time, just make sure to add more water as it evaporates off. You can also do this in a crockpot on high for a few hours and it works wonderfully.</li>
<li>Strain it off and drink it when it’s cool!</li>
</ol>
<p><strong>TO TINCTURE<br/></strong> You need to extract Reishi in two different ways. It’s just so special that you need two different methods to pull out all of the bioavailable love. Traditionally, this is an alcohol extraction and a hot water extraction. I know this is a little advanced, but (at risk of being cheesy) if it’s worth doing, it’s worth doing right!</p>
<ol>
<li>Fill a pint or a quart mason jar with broken or ground Reishi.</li>
<li>Pour 2-3 cups of the highest proof of alcohol over it that you have (whiskey or vodka is fine) and set it somewhere out of the way.</li>
<li>Let it sit for at least two weeks, shake it and give it love energy every day.</li>
<li>Strain out your tincture and set the alcohol aside – DON’T THROW IT OUT, THIS IS YOUR TINCTURE!</li>
<li>Put the Reishi mark (that’s what you have leftover from the alcohol extraction) into a pot of water and boil it. It’s like making a tea, but you want the water to evaporate off this time. I start with about a quart of water and boil it down to about a cup but it can be up to 2 cups.</li>
<li>Strain the water into the jar that you want your tincture to stay in and compost the Reishi (don’t forget to say thank you to your spent herb!).</li>
<li>When your Reishi water is cool, slowly pour the Reishi alcohol that you made into the water. Tip: Polysaccharides don’t like alcohol and they can come out of solution if you pour the water extraction into the alcohol extraction or if the overall alcohol content is higher than 40%</li>
</ol>
<p><strong>WHAT ARE THE SOLID FORMS IN MY TINCTURE?<br/></strong> If you see little solids form in your Reishi when you combine the alcohol and water that’s okay. Those little guys are the polysaccharides reacting with the alcohol. Just shake it before you use it and you’ll still get all the benefits that Reishi will give you!</p>
<p><strong>You've made a tincture!<br/></strong> Voila! A beautiful Reishi tincture that will last forever! You can take a dropperful of this guy daily. It’s not an immediate fix to sickness because it’s not fast-acting. This is something that you take small amounts of every day and it helps you to not get sick in the first place (and it works!).</p>
<p><strong>Sources:<br/></strong> Rogers, R. (2011). The fungal pharmacy: The complete guide to medicinal mushrooms and lichens of North America. Berkeley, Calif.: North Atlantic Books.</p> Elderberry Syrup Recipetag:templeilluminatus.ning.com,2020-02-18:6363372:Topic:34982992020-02-18T03:09:17.048ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p>This is a great way to keep your family healthy and happy while saving pennies too!</p>
<p>Elderberries (also known as Sambucus or Sambucol) have long been used in folk medicine to prevent and treat the symptoms of the common cold and flu. These tiny purple-blue berries are rich in anti-oxidant flavonoids and anti-inflammatory anthocyanin. Even modern studies have proved the efficacy of elderberry extract. (…</p>
<p>This is a great way to keep your family healthy and happy while saving pennies too!</p>
<p>Elderberries (also known as Sambucus or Sambucol) have long been used in folk medicine to prevent and treat the symptoms of the common cold and flu. These tiny purple-blue berries are rich in anti-oxidant flavonoids and anti-inflammatory anthocyanin. Even modern studies have proved the efficacy of elderberry extract. (<a href="http://www.webmd.com/cold-and-flu/news/20031222/elderberry-fights-flu-symptoms">source</a>)</p>
<p>I first fell in love with elderberry syrup when I discovered that my children were <a href="http://www.holisticsquid.com/tricks-for-taking-fermented-cod-liver-oil/">more likely to take their fermented cod liver oil</a> when given with this dark sweet liquid. I bought several bottles before I realized I could simply make it myself.</p>
<p>Not only is homemade elderberry syrup easy-peasy and scrumptious, but you also get to control exactly what goes in it.</p>
<p>This means you can avoid the junk in many popular brands including high fructose corn syrup, preservatives, and ‘natural’ flavoring. Once you taste this stuff you will really wonder why it could possibly need additional flavoring!</p>
<p>This recipe is made with fresh ginger – used in Chinese medicine to warm and protect the digestion as well as fend off colds. Cinnamon is an immune booster that helps to resolve pain. Raw honey (which balances the extreme tartness of the berries) contains micro-nutrients and enzymes that give your body extra support as well. You can read about the <a href="http://www.holisticsquid.com/is-local-raw-honey-really-better/">benefits of raw honey here</a>.</p>
<p>Take 1-2 teaspoons daily during cold and flu season (taking an occasional break for a day or two), increasing as needed if you start to feel rundown.</p>
<p>While it’s great on a spoon, we also like to drizzle elderberry syrup over french toast or swirl it into homemade yogurt.</p>
<p><strong>Elderberry Syrup Recipe Ingredients</strong></p>
<ul>
<li>1 cup dried elderberries* – <a href="http://holisticsquid.com/Elderberries">find dried elderberries here</a></li>
<li>4 cups of filtered water</li>
<li>4 quarter-inch slices of fresh ginger</li>
<li>2 cinnamon stick</li>
<li>3 cloves</li>
<li>1 cup, raw honey – <a href="http://holisticsquid.com/Honey">find raw honey here</a></li>
</ul>
<p><strong>Elderberry Syrup Method</strong></p>
<ol>
<li>Add all ingredients except for the honey into a medium saucepan.</li>
<li>Bring to a boil, and then lower heat to medium.</li>
<li>Continue simmering for 30-45 minutes until the liquid is reduced to half.</li>
<li>Before the liquid cools, strain it through a fine-mesh strainer.</li>
<li>Allow the liquid to cool to about 118F (to preserve the enzymes in the raw honey), and gently combine the warm reduced berry liquid with the raw honey.</li>
<li>Store in a jar in the fridge for a few weeks. For longer storage, freeze into ice cube trays to defrost for later use.</li>
</ol>
<p>*If you are lucky enough to have elderberries growing wild near you, go on an elderberry picking expedition so you can use fresh berries for this recipe. Remove the berries from the stems, and prepare as above, using half of the filtered water.</p>
<p>Here in Southern California, wild elderberries are in season in later summer and bushy trees can be found throughout the canyons and mountains. As with any foraging, be sure to properly identify your plant before ingesting.</p> Pumpkin Banana Cheesecake Breadtag:templeilluminatus.ning.com,2020-02-18:6363372:Topic:34982962020-02-18T03:05:35.633ZMystic Wolfhttps://templeilluminatus.ning.com/profile/DonPerndergast
<p><strong> </strong></p>
<p>This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra-moist and bursting with pumpkin flavor!</p>
<p>Course Appetizer, Bread, Dessert</p>
<p>Cuisine American</p>
<p>Keyword pumpkin banana cheesecake bread</p>
<p>Prep Time 10 minutes</p>
<p>Cook Time 55 minutes</p>
<p>Total Time 1 hour 5 minutes</p>
<p>Servings…</p>
<p><strong> </strong></p>
<p>This Pumpkin Cheesecake Banana Bread is perfect for dessert but also doubles as an amazing breakfast...or snack...or lunch. It's pretty amazing no matter what time you eat it! Ultra-moist and bursting with pumpkin flavor!</p>
<p>Course Appetizer, Bread, Dessert</p>
<p>Cuisine American</p>
<p>Keyword pumpkin banana cheesecake bread</p>
<p>Prep Time 10 minutes</p>
<p>Cook Time 55 minutes</p>
<p>Total Time 1 hour 5 minutes</p>
<p>Servings <a href="https://www.momontimeout.com/pumpkin-cheesecake-banana-bread/?fbclid=IwAR0M50czITJQusbrQyskvAlpMozVQsZRoSWOb6FnpGc8bAh3_YbfGlsuNxw">10</a> servings</p>
<p>Calories 350kcal</p>
<p>Author Trish - Mom on Timeout</p>
<p><strong>Ingredients</strong></p>
<p><strong>Pumpkin Banana Bread</strong></p>
<ul>
<li>2 ripe bananas</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>1 cup pure pumpkin puree, not pumpkin pie filling</li>
<li>1 egg room temperature</li>
<li>6 tbsp <a href="https://challengedairy.com/">butter</a> softened</li>
<li>1 tsp vanilla extract</li>
<li>1½ cup all-purpose flour</li>
<li>1 tsp <a href="https://www.momontimeout.com/homemade-pumpkin-pie-spice-recipe/">pumpkin pie spice</a></li>
<li>1½ tsp baking powder</li>
<li>½ tsp baking soda</li>
</ul>
<p><strong>Cheesecake Filling</strong></p>
<ul>
<li>6 oz cream cheese softened</li>
<li>1/3 cup granulated sugar</li>
<li>1 egg room temperature</li>
<li>1/2 tsp vanilla extract</li>
<li>1/4 cup all-purpose flour</li>
</ul>
<p> </p>
<p> <strong>Instructions</strong></p>
<ol>
<li>Preheat oven to 350F. Grease a 9x5 loaf pan and set aside. I use the nonstick cooking spray with flour in it.</li>
<li>Combine bananas and sugar (both brown sugar and the granulated sugar) in a large mixing bowl and beat until combined. Beat in pumpkin, egg, butter, and vanilla until well combined.</li>
<li>Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.</li>
<li>Pour half of the batter into the prepared loaf pan. Evenly spread the batter to the edges of the pan. Set aside.</li>
</ol>
<p><strong>Cheesecake Filling</strong></p>
<ol>
<li>Beat the cream cheese and sugar together until light and fluffy. Beat in the egg and vanilla until combined. Beat in the flour and continue beating until no lumps remain.</li>
<li>Spread the cheesecake filling carefully over the contents in the loaf pan making sure it's as even as possible.</li>
<li>Spread the remaining half of the pumpkin-banana mixture over the top of the cheesecake filling. Make sure to smooth the top and make it nice and even.</li>
<li>Bake for 55-65 minutes or until an inserted toothpick comes out clean.</li>
<li>Let cool in the pan for 10 to 15 minutes before removing to a wire rack to cool.</li>
</ol>
<p><strong>Nutrition</strong></p>
<p>Calories: 350kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 197mg | Potassium: 281mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4317IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg</p>
<p> </p>