Bircher muesli is traditionally a dry muesli mix with dried fruits and nuts served with some form of liquid such as lemon. Nowadays it tends to be more of a soggy porridge like consistency. Originating is Switzerland by a Physician Maximillian Bircher-Benner, it was developed to assist his patients to achieve an optimal diet with all of the required vitamins and nutrients, whilst being easily digestible. Hence why something like Bircher muesli is such a great breakfast for the healthy eater but in particular, people with Crohn’s disease because of its ease of digestion.

This Bircher Muesli recipe is a great, basic recipe that you can honestly whip up in 5-10 minutes. Depending on what is in your pantry you can make a huge range of variations.

Ingredients:

1 cup rolled oats

4-6 Oranges, juiced (you could use pre-packaged orange or apple juice)

1 Granny Smith apple, grated

1/3 cup Sultanas (roughly a kids snack pack size)

1-2 tablespoons Chia Seeds (Black & White)

Milk or Water

Method:

Combine the oats, juice, apple, sultanas and chia seeds in a Tupperware container (just easier for storage) and mix well. If the mixture is still too dry, add your choice of water or milk until the mixture is just covered enough. The oats will soak up a lot of liquid when stored overnight but you can always add to it.

Serve with a dollop of greek yoghurt, some mixed nuts and some fresh fruits. Here I have served with greek yoghurt, chopped walnuts, sunflower seeds, kiwi fruit and blueberries (frozen but thawed in the fridge over night).

There are soooo many variations you can make with this muesli! Try adding into the mixture things like goji berries, dried apricots chopped, any dried fruit for that matter, Cacao nibs, coconut, honey, a sprinkle of cinnamon, LSA (Linseed, sunflower and Almond ground) for extra fibre, cottage cheese for extra protein… honestly the list is endless. I also personally love the softness of the muesli against some crunchy nuts, then with the sweet fruit it really combines a heap of flavours and textures.

Note that this muesli will make approximately 4 serves and the question about how long it will last is up to how long will it take you to eat it all… it’s fine in the fridge in a sealed container in the meantime.

Enjoy!

Juicy, sweet and refreshing. Oranges are a favorite in most homes. But did you know that they can also be great for your skin?

Oranges are well known for their abundance of vitamin C, which if consumed can lead to healthier, smoother skin. They can also help to get rid of discoloration, which is a great bonus for people who have acne scars or dark spots which they want to get rid of.

High levels of vitamin C also mean that consuming oranges could help your skin to remain smooth for a longer period of time. In other words, your skin will age less quickly.

If you are looking for fruits with similar beneficial properties to oranges, have a read of my posts about Grapefruit and Kiwi. Alternatively, check out my section on food for tips on what you can put into your body for happier, healthier skin.

Making kebabs!

Tending the grill…

Picking oranges… lol

…chillin in the yard!

-S

It’s a very special Saturday edition of Spontaneous Tomato, in honor of two momentous occasions:

Today is the final day of #BrunchWeek and the long-awaited Virtual Vegan Potluck!

I think these two sensational celebrations of food deserve a double recipe post; I am bringing you two recipes, perfect for hosting a vegan brunch!

Tart, sweet Rhubarb Blood Orange Ginger Jam and Sourdough Epi Baguettes (pain d’epi, shaped like stalks of wheat). Scroll on down for the recipes.

But first, a little about the two events of the day:

• This is the 3rd biannual Virtual Vegan Potluck, a vegan feast and recipe blog hop, featuring over 170 bloggers! Check out the other recipes by following the navigation buttons at the bottom of this post, backward (through the beverages and appetizers) or forward (through the rest of the breads, as well as the salads, sides, soups, main dishes, and desserts). Or start at the beginning!

• My fellow Brunch Week bloggers have already posted a whole week’s worth of over 100 brunch recipes. I’ve included links to the other Saturday #BrunchWeek posts below. (Or check out all the recipes from the week on the Pinterest Board for #BrunchWeek 2013.)

This is the very first recipe created with our homemade sourdough starter. (No, you do not have to start your own sourdough starter just to bake these baguettes– see below– but it just might be worth it…)

Starting a starter is tough work. You “feed” it flour & water once every 24 hours for the first two days, which is a piece of cake. But after that you have to feed it every 12 hours for 2 weeks, which is not…

My fiancée, Paula, tried to create a starter once before, but couldn’t keep to its feeding schedule (she works full time + goes to school), so we had to toss it.

This time, it had to be a team effort: Paula would feed the starter in the evenings, and I’d feed it in the mornings. This time, I decided that if other people can have pets, who they feed and keep alive, then we could do the same with our sourdough starter! So I named it. Fido.

And it worked! After just two weeks of “did you feed Fido yet?”, “can you pick up some more flour at the store for Fido?”, and “how’s Fido doing?”, we had our very own mature sourdough starter. Sour smelling, bubbly, and super sticky. It was time to bake.

Pain d’epi means bread in the form of a stalk of wheat, with little wheat grain-shaped “leaves” of bread, baked together. Epi baguettes look fancy (and won’t fail to impress your dinner or brunch guests!) but they are really simple to create, just by taking a pair of scissors to the dough before its final proofing.

Epis are now our go-to for parties– it’s so easy for guests to neatly tear off an epi leaf or two, and voilà! Dinner rolls! (Or slider buns!)

Baguettes to serve a crowd without the cutting board or the crumbs.

If you’ve been reading this blog for a while, then I’m sure you’ve guessed it: this Sourdough Epi Baguette recipe is entirely Paula’s creation. I just helped eat it. That’s why I also made jam!

I’ve been anxiously awaiting the arrival of rhubarb to the farmer’s market and grocery stores. After all, it’s finally spring! But either it’s taking its sweet time showing up this year, or I must have missed the tiny window of rhubarb ripeness on one of those rare stretches of days when I devoted more time to my dissertation than to this blog…

At any rate, rhubarb has been hard to come by around here (though I have NOTHING to complain about in Southern California, where everything else is so very easy to come by). So when I finally spotted some at the grocery store, I knew I didn’t just want to buy it, cook it, and eat it; I also wanted to preserve it.

Blood oranges have been staining our cutting boards for months now– I just can’t get enough of them. I planned to make a Rhubarb Ginger Jam, but then added the blood orange juice impulsively after spotting a rhubarb orange jam recipe in the Ball Blue Book, thinking the flavors would pair nicely together, not to mention the intense colors.

This jam gelled up nicely (and tastes amazing!)– so nicely that you can see in the photos that I added a little too much pectin (a gelling agent that occurs naturally in fruit, especially citrus). I would venture to guess that this recipe might not need pectin at all in order to gel (see the recipe for how to check for gelling), but I also decreased the amount when I typed up the recipe, so your jam should be an even nicer texture than mine.

Thank you for joining me on this special edition double recipe blog post day. I hope you all get a chance to check out the rest of the Virtual Vegan Potluck and #BrunchWeek recipes.

Thanks so much to Christine from Cook The Story and Terri from Love and Confections for dreaming up and organizing #BrunchWeek!

Thanks to Annie of An Unrefined Vegan, Somer of Vedged Out, and Jason of  Jason and the Veganauts for organizing today’s Virtual Vegan Potluck blog hop/feast!

(If this is your first time visiting Spontaneous Tomato, welcome! I love to eat– and cook– and travel. I try to share recipes from all over the world, and for many different diets. Check out the vegan recipes section of my recipe index, and if you like what you see, you can subscribe via RSS or follow Spontaneous Tomato on Facebook or Pinterest.)

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RECIPES:

Sourdough Epi Baguettes

(Makes 4 epi baguettes)

Ingredients:
~ 3½ cups all-purpose flour
~ ½ cup liquid levain (sourdough starter; or just use 4 cups flour instead of 3½)
~ 1½ cups water (room temperature)
~ 1 tsp. yeast
~ 1 tsp. salt

Special equipment needed: pizza stone or cookie sheet with parchment paper; steaming pan (like an old metal cake pan); spray bottle filled with hot water.

How to make it:

1. Combine all ingredients in a large bowl. Dough should come cleanly away from the sides of the bowl and not be too sticky. If it’s too dry, add a little more water; if it’s too sticky, add a little more flour. Knead for 8-10 minutes on a floured surface.

2. Lightly grease or spray a large bowl with olive oil, place dough in bowl and lightly spray the top with olive oil. Cover with plastic wrap and ferment for 2 hours in a warm place, like the inside of a cool (turned off) oven. After 2 hours, the dough should have doubled in size.

3. Gently place the dough on a lightly-floured surface and cut it into four equal pieces. Shape into baguettes. If you plan on baking your baguettes on a pizza stone, take two cookie sheets and turn them over, place parchment paper on the backs of the cookie sheets. These cookie sheets will allow the safe transfer of epis to your pizza stone (wooden pizza peels could also be used for this). If your pizza stone is not wide enough, go ahead and just use the cookie sheets for baking (right side up, with parchment paper). Cut baguettes into epis, using scissors held directly above the baguettes at a 45 degree angle, and twisting each cut section off to alternating sides, creating leaves. Check out this video demonstration for how to cut epi baguettes.

4. Lightly cover the epis with a kitchen towel and let them proof (rise) for another 30 minutes, while you pre-heat oven to 500 degrees and place your empty steaming pan on the bottom rack of the oven (and the pizza stone on the rack above it, if using one).

5. Once the final proofing is done, pour 1-2 cups of hot water into the pan on the bottom rack (to create steam in the oven, which gives the bread a nicer crust). Place baguettes into the oven (bake two at a time) by carefully transferring them– parchment paper and all– onto the pizza stone. Spray hot water onto the sides of the oven to generate steam. Close the oven and wait 30 seconds before you open it to spray more water. Repeat twice more and lower the oven temperature to 450 degrees. Bake for 20 minutes or until golden brown. Transfer the epis to a cooling rack or serving board carefully, as they may be fragile depending on how deeply you cut the leaves.

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Rhubarb Blood Orange Ginger Jam
(Adapted from the Ball Blue Book Guide to Preserving.)

(Makes 3-4 half-pint jars of jam)

Ingredients:
~ juice of 2 medium blood oranges
~ juice of 1 lemon
~ 2½ lbs. rhubarb (about 10 stalks), trimmed and chopped (yielding about 2 lbs. or 6 cups)
~ 1 Tbsp. fresh ginger, grated (about 1″), or more to taste
~ 1 Tbsp. pectin, like Pomona’s Universal Pectin (optional)
~ 2-2½ cups sugar (depending on sweetness preference)

How to make it:

1. Combine blood orange juice and lemon juice, and measure out 2/3 cup. (More is fine; but if there’s less, add more citrus juice or a little water to fill out 2/3 of a cup.)

2. In a large saucepan, combine rhubarb, citrus juices, and ginger, and cook over medium heat, stirring often, for 6-8 minutes, until the rhubarb starts to soften, then cover and simmer for 2-3 minutes until rhubarb is fully cooked.

3. Mash rhubarb with a potato masher (or fork) as desired, then stir in the pectin. Bring to a boil, then stir in the sugar until it dissolves.

4. Bring back to a boil, stirring constantly, until you feel the jam start to thicken (only 1-4 minutes should be sufficient; you can test your jam by dabbing a bit onto a plate stuck in the freezer, or any cool ceramic dish– it should gel up nicely on the plate, despite appearing more liquidy in the saucepan).

5. If canning, ladle hot jam into hot, sterilized half-pint jars, leaving ¼” headspace, and process in a boiling water canning bath for 10 minutes. (Read my Canning 101 post about Strawberry Jam for more information on home canning.) Store canned rhubarb jam in a cool, dark pantry for up to a year, or refrigerate open jars and consume within 2-3 weeks.

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Saturday’s #BrunchWeek Recipes:
Brunch Drink Recipes

• Frozen Grasshopper by Amanda’s Apron
• Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
• Chocolate Trifle {kid friendly} by Real Housemoms
• Vanilla Pomegranate Mojito by Noshing With The Nolands
• Cherry Sangria by Cooking In Stilettos

Potato Recipes for Brunch

• Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
• A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals, and Pancake-type Yums

• Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
• Dandelion Pesto Pizza by Culinary Adventures with Camilla
• Biscoff Walnut Granola Parfaits by White Lights on Wednesday
• Stuffed French Toast by poet in the pantry
• Pina Colada French Toast by The Domestic Mama & The Village Cook
• Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

• Strawberry-Kiwi Jam by Sweet Remedy
• Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

• Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
• Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Your Virtual Vegan Potluck navigation buttons:

Related recipe posts (all 4 are vegan):

Canning 101: Strawberry Jam	Maple Cinnamon Bagels	Pain à l’Ancienne (No-Knead) Baguettes	Banana Biscoff Muffins

Now, being the 6 year old little blonde girl I was, I took it rather literally.

Looking back on it, it seemed a lot easier to follow this word of advice than it is now.

I am CONSTANTLY comparing myself to everyone.

The worst part is that I am self aware of it, but I am unable to change.

This was made very apparent to me while looking through a yearbook today. 

While flipping through the pages, I thought to myself how I couldn’t measure up to any of the girls in there, give or take 5. 

But, looking back on today, I realized the fact that society is forming this “cookie cutter mold” is rediculous. You know the type of girl. Brown hair perfectly straight, a perfect smile, designer labels. 

It’s rediculous. 

Now, measuring up to girls in real life is pretty difficult due to the fact that you can’t Photoshop someone walking in the hallway, but I personally, along with many others, compare myself to actresses. 

It makes you feel so damn minuscule compared to these big chested, bodacious body bimbos they stick in movies to turn every puberty stricken boy into a dog with its tongue out of their mouths. 

I guess, no matter how hard we try, society will continue to produce the “perfect image” and unless you fit into the mold, you are considered an outcast. 

Now you see, the thing is, I love that.

I love being that girl walking down the hallway with 5 pounds of eyeliner and jeans that I tore by accident. I love being that girl that wears a neon shirt so damn bright you cause traffic. (and blind Cody.) 

No matter how much I compare myself to others, when I really think about it, we are all our own person, and what other people think doesn’t matter.

I won’t see 99% of these people in a few years anyways.

and the ones who I will?

They love me for me. 

So, lets all make a vow to never compare ourselves to others in a negative way again.

and since that will be really hard for us all to keep, if we find ourselves comparing apples and oranges, you will stand in front of a mirror and think about all of the wonderful things you have going for you.

Pinky promise?

Back to Light is a creatively scientific series by photographer Caleb Charland

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Thank you Galen Drew! You are absolutely adorable!

Alternatives to Traditional Vegetable Gardening — Spring is prime vegetable season, so why not try a different approach to traditional vegetable gardening? If you don’t have the proper resources, the physical ability, or the space for a large garden there are alternatives to fulfill your gardening dreams. Two non-traditional vegetable gardens include container gardening and raised bed gardening.

Growing Citrus in Your Backyard – Oranges are Florida’s most famous fruit and backyard citrus is one of the many benefits of living in the sunshine state. Citrus trees can be fun to grow and very rewarding. First introduced to Florida in the 16th century by Spanish explorers, citrus quickly spread throughout the state and today is one of Florida’s largest industries. South and Central Florida are the best places to plant these trees, but certain cold-hardy cultivars can be be grown in North Florida with the proper care.

Plant of the Month: Croton — Known for their bold, tropical foliage, crotons are perennial evergreen shrubs. Not only can these plants be grown outdoors in warmer parts of Florida, but some cultivars can be raised as decorative houseplants as well. The beautiful leaves of the croton are also used to enhance floral arrangements. This plant will draw attention with its stunning color and make a bold statement in your house or yard.

May in Your Garden – Southern vegetable favorites to plant now are okra, southern pea, and sweet potato. Prepare for hurricane season by checking trees for damaged or weak branches and prune if needed. There’s still time in North Florida to apply a fertilizer (not a weed & feed) without phosphorus unless soil test indicates the need for it.

Friend or Foe? Friend: Praying Mantids — Commonly (and incorrectly) referred to as “praying mantis,” these cleverly disguised insects are beneficial predators in your garden. Mantids’ oversized front legs fold in front of their face, giving the appearance that they are praying. Typically 3-4 inches long and are usually green or brown in color, mantids camouflage with their surroundings and are often mistaken for leaves and sticks. They are hunters and will feed on a limitless amount of pests in your garden such as beetles and grasshoppers. Unfortunately, they will also prey on beneficial insects in your garden such as bees and butterflies.

Read the full May issue.

Or subscribe today, and receive it directly by e-mail.

As winter is approaching and there are lots of little sniffs going around, thought I would make a little vitamin booster filled with loads of goodness to fight off any cold/ flu that is lurking around.

This juice is made with the following:

Ingredients:

• 2 x Oranges
• 2 x Apples
• 1 Celery Stem
• Handful of Parsley
• Cube of Ginger

Benefits of each ingredient:

Oranges contain vitamins and minerals that contribute to good health, and their antioxidant power contributes to a healthy immune system. Oranges have a high vitamin C content which works to help prevent infections.

Apples are high in soluble fiber which soothes digestion. They are a great source of Vitamin C

Celery is a natural diuretic and lessens fluid retention and reduces acidity in the body. It also calms the nervous system.

Parsley is an excellent cleanser of the liver, kidneys and bloodstream. It is packed full of iron and helps control high blood pressure.

Ginger is a natural antibiotic for the entire body and an immune system booster.

everything you want can be found right on the street. every little corner in this bus stop/market area is a stop-shop for EVERYTHING on your list. You can’t really stay away from “street food” when you are in Lagos….some of the best snacks are found right there by the roadside (sometimes right beside/on the gutter). You just have to pray your immune system is strong enough or tough out any consequence that might result. I discover something new to eat every week and I’ve been walking these streets for almost a year now.

CRAVING DARK RED SUNDAY BRUNCH CAPES GUCCI LEOPARD PRINT  BLACK LEATHER TRAVEL LATE NIGHTS IN CABS 

Yet, after little consideration, I think that one can eat these oranges. It’s not as bad as one might think at the first bite. 
Evenso, I would be a liar if I told you I consumed oranges on a daily basis, if I ate them with sticky fingers, I don’t like that rancid taste.

Instead, I let them rot on my head, the juices bleeding down my scalp, my hair sticky, the juices running down my trembling body, ants run up my back and breasts and bite into my flesh, the juices wash them down. The bleeding of the orange passes down my, evenso, breathless, heaving chest, and leaves a stain I can’t quite so easily wash. My mouth is open all the while, and the rancid freely enters, the taste bitter and unpleasant.

I prefer sitting with an orange atop my head. That way, I don’t have to face it.

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Cuisipro Citrus Juicer | Product Features

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Having spent at least an hour diligently plotting and loading an epic route, I was Lost in Essex within 20 minutes.

It was on my third recce of one of the many Easters that an old chap, enjoying the late sunshine in his front garden, enquired as to what exactly I was doing.

I pointed at the evil Garmin, then the road, then shrugged. He suggested I join him for an orange.

I padded up and sat next to him as he silently took an orange from its brown paper bag. He balanced it in one hand, took out a small knife and skillfully cut it into segments. He was not a small man, but the orange looked massive in his grasp. I guess I’d forgotten how big they are.

“Do you ever hold one and pretend you are God, controlling a planet” I enquired, earnestly.

He looked at me. Looked away. Leaned back and said; “No”

Oh. I concluded.

“But”, he said, thoughtfully, “I would if it was a grapefruit”

Which, of course, was the perfect answer.

What does pancakes, waffles, french toast and ice cream sundaes and banana splits have in common? Yes you guessed right, it is syrup. I am not talking about just Maple Syrup, I am also talking about fruit syrup. The making of home-made fruit syrup is real easy. You need 3 things: Juice of whichever fruit you use, sugar and you need corn syrup. I am not talking about high-fructose corn syrup. I am talking about regular corn syrup from your grocery store shelves. I thing most recognize Karo Syrup, that is corn syrup. With an easy methods of making different syrups. I hope that you will make more than one kind. I am sure you try the different flavors when you go to IHOP or your favorite pancake house. Why not have all those kinds on your home table, turn your home into a gourmet breakfast table. Use them for breakfast or use them for dessert. They are great tasting and pretty cheap to make. All it take s is just a little time and a lot of thought. Decide what you would like and then make it. I tell people who if you don’t have a good imagination, you can’t be a great cook.

Growing up in Florida I got used to eating Cane Syrup on my pancakes or waffles. That kind of syrup comes from sugar cane that has been squeezed to extract the juice, then boiled and skimmed then jarred up ready to eat. It was thicker and darker than my bottled of maple syrup. We also had Sorghum Syrup which is also made from cane, just a special kind of cane is used. My father loved cane syrup, so we always had it on the table. Unless you have a field of cane and the means to process, we won’t talk about how to make it. So that means we have to drop Maple Syrup from our discussion. Maple syrup comes from trees that tapped and a container hug on it to collect the sap.

This is boiled down and skimmed to make crystal clear syrup.The next step is putting into jars and sold.

Well that leaves us fruit juices to make our syrups from. There are an infinite number of fruits so let’s get busy. Pick a couple of favorite to start with. You could pick more, but let’s start with just 2 this time. You can do more when you have been successful with you first batch.

I would almost net that most of you pick one of two fruits to make your syrup. Strawberry and or Blueberry. They are by far the most commons picks. You might have picked another, but let’s start with these. Thankfully they are both available year round fresh or frozen. To be honest, it is easier to make from frozen fruit than it is fresh. Frozen fruit when thawed is already mushy or broken up. If you thaw a container of strawberries, you have fruit and juice. To process your thawed fruit put in a blender or food processor then purée. Take the pureed fruit and put in a large bowl. Add sugar, 1 cup for every 3 cups fruit. Let this mixture set over night in the bottom of your refrigerator. The next day mix completely and strain the juice. If you have a large strainer don’t use but a couple of cups at a time. Pour the mixture in and let set for a couple of minutes. You will get juice collecting in the container under the strainer. Use as large a hole strainer as possible. Only have one, well just use it to the best. When the flow slows down, use a spoon to press the pulp and get more juice. When you have about all the juice, save the pulp and make jam of ice cream topping. Just all a little more sugar and it taste great.

Your juice collection will more than likely have bits of fruit in it. You can keep them in your syrup or you can strain again. I like to have my syrup fruit-free, no bits or pieces. I can always add fruit, but you can’t always take it out. Use your syrup on a stack of pancakes or waffles with whole fruit added is down right a thing of beauty. Decorate with bacon or sausage you have a meal that is hard to beat. Do t like they have done in the photo. Mix up the fruits, use more than one and make sure one is banana. Such a great taste, it doesn’t matter which syrup you use.

Fruit Syrup: 6 cups juice, 3 cups sugar, 2 cups light corn syrup. a same lite corn syrup, but you can use corn syrup if that is all you have. I like lite because it is less sweet, the flavor or the fruit comes thru better. It is up to you.

To make your syrup after you have collected the juice is quite easy. The recipe for just about every syrup is the same. coming up with the right juices to use is not a problem either.

I start my search in my local grocery store. They have more than enough flavors to make a truly international gourmet table. I look for juices that are not from concentrate. I want only juice, concentrate means the juice is boiled down to make shipping easier. The bottler adds water. So I find that those types don’t make the best syrup. has mostly water.In the regular juice section I find grape, apple, cherry, cranberry and pomegranate along with a couple more. Now I don’t stop there, time to head over to the Latin American section and then the Asian section of the store.

In those sections I run across many other juices, some I am familiar and so not. If I don’t know I ask, if that doesn’t work I pass. I can always come back a buy just one and try it to see if I like it enough that I want to use.

In the Latin American section I find all kinds of tropical juices; mango, guava, and papaya. I pick a couple of them, especially mango and guava. I really like to eat those fruits. In the Asian section I find many more juices. Again some I am familiar , so not. I pick lychee nut (which is really a fruit). With all the flavors I have picked, I am sure to have a great variety of things to make syrup from. A special note: Don’t make them all at the same time. Make it 2 or 3 cooking sessions. When I cook to many different taste I tend to  not make my best. If I just do a couple of things they come out just like I like them. Many things need just a little more care than others. Another place to get juices for your syrups is Health Food Stores. They have many juices that are pure juice, no additives or preservatives. Some of our best syrups came from juice at a health food store. If you don’t know of one, check the yellow pages. No yellow pages, just goggle Health Food Stores in your town.

Now it is time to cook. I have my juices, sugar, lite corn syrup and bottles or jars. If I am going to use the syrup right away I have containers for my table to pour in the syrup. All the rest needs to be put in canning jars and processed just like jelly. I use 8 ounce canning jars because that is about what my syrup jars hold. The canning jars are available just about everywhere. Grocery stores, Wal-Mart, Big Lots, Dollar General. All you have to do is look for them or ask your store manager, they will direct you to them. Something I found out that surprised me, Big Lots sells more canning jars than other store. Large quantity  low price, hard to beat. To can your syrup pour into jars to within 1/4 inch from the top. Take a damp paper towel and clean the rim before you put on the sterile dome. Place the ring on next and finger-tighten. That means not too tight so that air can’t escape during boiling. And not too loose so that water leaks in and spoils my syrup. Process the jars in a boiling water bath for 10 minutes. The jars have to be in a rack or something to keep them from touching the bottom. If they do, they will explode and that is a mess to clean, not to mention the remaining jars have to have the rings removed and the jar cleaned before replacing the ring and reprocessed. A canning pot is also in most stores that carry the jars. They only cost about $10 and are well worth it.

Now you have your syrup and have canned the rest. What to with the extras. How about gifts to friends and family. A gift that is homemade means more than something from a store. You have taken the time to cook this item and canned it, not to mention the gift package. Syrup containers are very inexpensive and really brighten the day. You see canning jars, but you also see other types of syrup containers. If the person already has a container to use for the syrup, then a canning jars is OK. But if you are not sure, use a more decorative container. Think how you would feel if someone made homemade blueberry syrup and give you a syrup container to put it in. That is a gift that will never be forgotten.

Now you have the knowledge on how to make a gourmet syrup for your family and a great gift for someone . it is time to get busy. Remember the basics 6/3/2 Juice/Sugar/Corn Syrup. Boil for 10 minutes in boiling water bath. Get busy!!! hen make some waffles, pancakes or french toast. Not to mention making an ice cream sundae with fruit and syrups. Whatever flavor you pick add fruit then pour over it the fruit syrup from that fruit. Truly delightful!

Just another thought, something I am sure you have not thought of. Use your flavored syrups to make Snow Cones for you kids. Just think anybody can make Kool Aid snow cones. But how many can make Blueberry or Strawberry snow cones. Treat your kids and the neighbors kids to something extra special.

Some shaved ice + a plastic cup +fruit syrup = a summer treat that is hard to beat. Try it with the adults, but this time add some rum or vodka to make an adult summer time treat. Never thought of that did you? When you do this you are going to plant a flag in the sand and say “Top this”. You family and neighbors will really be surprised. A treat that they enjoyed growing up is now a treat to enjoy as an adult.

Just one more syrup before we go. Mary Lynn made a syrup that we sold in our business. This syrup was so awesome that it sold out almost as soon as we sampled it. It uses maple syrup and crushed pecans. It was called Pecan Praline Syrup. To make this syrup you need good maple syrup (I mean the good stuff), chopped pecans, and dark corn syrup and brown sugar. So here is my final recipe:

Pecan Praline Syrup:  3 cups brown sugar, 3 cups dark corn syrup, 4 cups pecan, chopped finely. Mix all ingredients in a pot. Bring to a boil then reduce to a simmer. Stir to prevent sticking. Let it cook for at least 5 minutes. Mix well and pour carefully into syrup containers or jars. This is one of the best tasting syrup I have ever ate. A note before pouring on, shake up to syrup. the pecans float to the top. If you use pour from a container that has a small mouth, nothing or very little will come out. Stir or mix it and you might get more than you wanted. Take a moment and do this and you will get in a taste treat! Put it on ice cream or cake or just about everything. Some have even used this to make caramel muffins or sticky buns. Experiment, I am sure you can find the best way for you, If you would like the recipe for sticky buns or muffins made with the Praline Syrup. Send me a e-mail and I will e-mail it back to you.

I hope that you have come up with 50 or at least more than you ever thought about. You are held back by only your imagination. Well I have run out of room to talk. I am not typing, I am talking with my fingers. i hope you try some of these and enjoy them. I am sure your breakfast table will never be the same. IHOP, no, but close with no crowds and no check at the end of the meal. The tip is left up to your family. Dig in and enjoy!!!!!

One last thing, I hate to bring this up again but, I am sorry to say that if you sent me a comment and it was not posted. I deleted it along with the unbelievable amount of SPAM that I receive. I guess I am getting popular with the people (not really my word for them) who dump this stuff on blog writers. They all have a different name and link to a different site. I hope that any other of the blog writers that read this don’t have this problem. Well with that said for the last time ever. It is time to wrap this up and hit publish. I hope you enjoy reading my blogs as much as I enjoy writing them.

Don’t forget…. let me know what you would like to make or any ideas you have for the next blog. Also if you have any questions you would like me to try to solve. Just drop me a note at jellymanga@gmail.com.

Don’t keep my blogs a secret, pass the word on to your friends, neighbors and family members. They just might make something and share with you.

Please feel free to SHARE my blog on Facebook or Twitter or even MySpace.com. I want to get as many people exposed to the good things as possible. So share and ask your friends to share, PLEASE.

Don’t forget, if someone asks you can you can it? 

Say YES I can can it.

FRUITS. Known to be rich in fiber, and an excellent source of energy and nutrition. It keeps the body hydrated and of course, as we all know most fruits and vegetables are low in fat and calories making them ideal for use in weight loss.

So here are my TOP 5 Healthy and Ideal Fruits to Eat for Weight Loss.

1. Raspberries

Raspberries are at the top of the list of high fiber fruits. Not only that they are colorful and fun to eat, but berries are loaded with vitamin C and fiber, and they are also one of the fruits with the lowest sugar content.  They are also low in calories:  1 cup of strawberries has only 50 calories; 1 cup of blueberries has 80 calories; 1 cup of raspberries has 65 calories; and 1 cup of blackberries has only 60 calories.  Craving for something sweet? Why not try berries instead?

2. Oranges

Of course its famous for its vitamin C qualities, which helps to prevent you from having illness plus it makes your skin glow and maintains the beauty of your hair. But another amazing quality of this citrus fruit is that its caloric value is small. One large orange  provides 86 calories which makes it ideal for snacks. Also, its size lets us forget about hunger for some time during the diet.

 3. Bananas

Known to be an energy fruit. A glass of water plus this fruit is the perfect combination to give you that extra energy in working out. Bananas are best known for containing large amounts of potassium, magnesium and vitamin B6 and are surprisingly low in calories. The average large ripe banana, which ranges from 7 to 8 inches long, contains only 105 calories.

4. Apples

They say that “An apple a day keeps the doctor away”. Apples are definitely one of the healthiest fruits you can eat.  A medium apple has less than 100 calories, while a small apple  contains 55 cal, more than 4 grams of fiber, and a good dose of vitamin C. The vitamins and minerals especially the fiber which this fruit contains helps you feel full longer as it expands in your stomach, so it takes less food to satisfy your hunger.

5. Grapes

For me, this is the best snack fruit. First, because they are bite size and it makes it easy to control portion sizes. Second, they’re sweet and you can eat as much as you can without the feeling of being guilty after. Thirty-two (32) seedless grapes are considered equal to one cup of fruit which contains only 110 calories. Another thing about it is that its a natural diuretic and laxative which helps eliminate waste and water weight.

The truth about it.

Adding fruits to your diet is essential for good health and of course, to help us lose weight. Fruits are sweet, which can be a replacement for unhealthy sweet snacks that we usually have. They are low in calories and fat, and high in fiber which are the 3 most important ingredients for weight loss. Not only that it helps in shedding pounds, but it also helps in making us look young and feel great because it contains plenty of vitamins, minerals and antioxidants.

Thing is, fruits actually weigh a lot, but they don’t have as much as many calories compared to other foods. Example, Calories in 100g of Cadbury’s chocolate milk =520 calories. While 100g of the following contains.. berries= 27.6 cal, Oranges= 62.1 cal, Banana=95 cal, and Grapes=61.5 cal.

So get my point? Same amount but wayyyyy lesser in calories. You will feel just as full as you’ve eaten the same amount of food but you’ve saved a lot of calories. I wouldn’t recommend having an all fruit diet because the goal here is to always have a balanced meal. But I would suggest EXCHANGING your bad food habits into healthy ones.  So instead of grabbing a chocolate bar, cookies, or donuts, why not eat fruits instead?

I hope this post helps.

Stay Healthy and Pretty girls! <3 God bless everyone!

Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul.- 3 John 1:2

ORANGE CAKE

One half cup butter, two cups sugar, five eggs, one pint flour, one and a half teaspoonfuls baking powder, one teaspoonful orange extract, one cup milk.  Rub the butter and sugar to a cream; add the eggs, two at a time, beating five minutes between each addition; add the flour sifted with the baking powder, the milk and extract.  Mix into a smooth batter, put in a cake tin and bake in a moderately hot oven half an hour.  When cool, cover the top with the following: whip the whites of three eggs to a froth, then carefully mix in four cups sugar, the juice, grated rind and soft pulp free of pith and seeds of two sour oranges.

Below is the video for Kaytranada‘s trap-infused banger “Holy Hole Inna Donut” off his debut EP KAYTRA TODO. The weirdly dark visuals depict the sport Jai Alai, if you don’t think you’re familiar with the sport think of the Jackass episode where Johnny Knoxville and Steve-O have oranges hurdled at them. Watch “Holy Hole Inna Donut” after the jump;

Three oranges in a bowl, Original 12″x12″ Acrylic on canvas

Take care of your body. It’s the only place you have to live. Jim Rohn

Yesterday – Monday, 6 May 2013 – is international no Diet Day, an annual celebration of body acceptance and body shape diversity. It is dedicated to promoting a healthy lifestyle and raising awareness of the dangers and ineffectiveness of dieting.

British feminist Mary Evans Young organised the first No Diet Day in 1992, motivated by her own experiences after being bullied as an overweight child. This week to celebrate, Happiness Weekly looks at good food that will boost your mood – these options will brighten your day!

Fish
Two omega-3 fats, EPA and DHA, are found in oily fish such as mackerel, barramundi, trout, salmon and sardines. Eat these and any signs of depression will be reduced as these types of fish contain Omega-3s that promote functioning of the neurotransmitters that regulate mood. Omega 3 fats keep your brain healthy and improve mood by keeping brain cells flexible so the messaging chemicals (neurotransmitters) can work effectively.

Water
The smallest water loss in our bodies can impair our physical and mental wellbeing. It’s extremely important that we’re hydrated to be able to concentrate properly.

Dark chocolate
A small square of dark chocolate can cause the brain to release endorphins and boost serotonin levels. Theobromine and phenylethyamine are two mood-boosting compounds found in chocolate. An ounce of antioxidant-rich dark chocolate daily for two weeks will reduce stress and anxiety. It may also improve the quality of your sex life!

Nuts
Walnuts contain alpha-linolenic acid – a form of omega-3 fat also found in flaxseed and chia seed. Brazil nuts are one of the best sources of mineral selenium. Eating just three Brazil nuts a day can provide your recommended daily amount.

Greek yoghurt
Greek yoghurt is the yoghurt of choice because it contains twice as much protein as traditional yoghurt, which means it will raise your mood-boosting neurotransmitters dopamine and norepinephrine. Yoghurt also contains Vitamin D (best received by sunlight on the skin – but this is the next best way to take it) which reduces health conditions such as depression, osteoporosis, heart disease and cancer. It also contains Calcium which reduces stress and anxiety.

Bananas
Bananas are one of the best super foods you can eat – they help boost your mood and aid with good sleep. They contain vitamins A, B6 and C, fibre, potassium, phosphorous, iron, carbohydrates and tryptophan. The carbohydrates aid in the absorption of tryptophan in the brain and the vitamin B6 helps to convert it into serotonin. Subsequently bananas have been used in treatments for insomnia, depression and anxiety. Plus the potassium they contain makes them a great snack if you’re feeling stressed or tired and they also aid in the transmission of nerve impulses, heart rhythm and muscle function!

Lentils
Lentils are a complex carbohydrate and they enhance the brain’s production of serotonin resulting in a calmer, happier state of mind. They are high in iron which can give you energy and may improve your mood. While lentils are highly recommended for everyone, they are particularly good for those with diabetes (our fastest growing incurable disease epidemic), because they stabilise your blood sugar level and stabilise mood. They are high in folate (deficiencies in folate can cause depression and mania).

Oats
Oats boost your mood because they have a low glycaemic index (GI) meaning it releases energy into our bloodstream slowly. This maintains blood sugar levels and stabilises the mood. Selenium, found in oats, can also assist mood by regulating the thyroid gland function.

Quinoa
People who eat a low-carb diet are more likely to experience depression because they reduce the production of serotonin to your brain. However, those who stick to a low-fat diet and eat nutrient-rich carbohydrates such as quinoa, brown rice, whole wheat pasta are happier.

Low-fat milk
Milk, fish and some fortified foods are reliable sources of vitamin D – the sun vitamin.

Poultry (chicken or turkey)
Chicken or turkey breast contain tryptophan and therefore assist in producing serotonin, which helps to regulate mood and melatonin which helps to regulate sleep. Poultry also contains tyrosine, an amino acid used to make adrenaline and reduces symptoms of depression.

Extra virgin olive oil
People that follow a Mediterranean-style diet, rich in olive oil, nuts, whole grains, fish, legumes and vegetable are 30% less likely to suffer from depression.

Green leafy vegetables
Generally anything leafy green is a good source of vitamin B folate. Women with the high blood folate levels are less likely to suffer depressive symptoms. Eating green leafy vegetables such as spinach and broccoli will help you get your vitamin B intake and avoid depression and/or depressive symptoms. B vitamins to look out for include folate, vitamin B3, B6 and B12.

Oysters
Oysters are high in many essential nutrients such as zinc – essential for energy production and brain health meaning it assists with mood. They also contain a protein rich in tyrosine which your brain uses to produce chemicals to enhance your mental function and elevate mood.

Now that we are going into winter in Australia, many people are feeling the winter blues (also known as Seasonal Affective Disorder) approaching and there are some foods that may also assist your mood that aren’t included in the above list. These foods are:

Oranges contain vitamin C and will help boost your mood, give instant energy, pump oxygen through your body and brain, and recharge your system. They’re a great snack or you can have it first thing in the morning to help you get started each day.

Eat plenty of salmon, mackerel, herring and sardines or look for DHA-fortified foods such as Horizon, Silk Milks, Gold Circle farm eggs and Mission Life Balance tortillas. Omega-3 (found in all these foods) helps brain cells, mood and memory – and you will feel full for hours! These foods will also improve your outlook today while cutting down your risk of dementia down the track.

Of course soup in winter helps us all to feel good because it’s warm and comforting, but a good bowl of chicken soup with veggies has the water-fibre-protein that fills you up without you gaining weight. For an extra helping of happiness, your soup should be loaded with dark green and orange veggies (collards, carrots and squash cubes) which are full of vitamins to improve mood, brainpower and immunity.

Burgers and/or meat sauce made with lean beef (or black bean for vegetarians) are a great source of iron. Iron deficiencies affect thinking and sleeping which impact your mood. Try to drink your tea and coffee between meals because they can block iron absorption.

Skip the chocolate during your 3 o’clock slump and grab an English muffin slathered with jam to raise your serotonin, a bowl of popcorn or sorbet with berries. It will help you relax and hit the spot with your cravings!

Blueberries are a superfuit because of their antioxidents and their ability to promote positive energy. Frozen blueberries are a great alternative to ice cream!

Dried tart cherries before bed will help improve your sleep quality because of their melatonin. They also contain enough serotonin to help you sleep properly and provide you with a great mood the next morning. Bonus!

What food puts you in a good mood?

they had forbidden the girls
to pick from the fruit-laden branches
but had said nothing
about harvesting them
off the ground