Ingredients: Dry Goods (combine all of this into a lidded container; shake to mix): 6 cups organic whole wheat flour 3 teaspoon baking powder 1½ teaspoon baking soda 3 teaspoon salt 9 tablespoons organic sugar Wet Ingredients (Makes 8-10 fluffy whole wheat pancakes) 1 large egg 1 cup organic *buttermilk 2 tablespoons organic unsalted butter
Directions: Scoop a cup of the Dry Goods into a large bowl. In a separate bowl, whisk together all wet ingredients. ( I just melted the butter slightly before adding it in with the eggs and buttermilk.). Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go. Rub down the griddle with a little butter, then wipe it up with a paper towel. Ladle 1 scoop of batter onto the griddle and cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot! Note: use “Dry Goods” within 3 months
Ingredients For your dry mix: 6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar For your pancakes: 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups pancake mix
Instructions To make the pancake mix: Combine all pancake mix ingredients in a container with a lid and mix well. Store for up to 3 months. To make your pancakes: Preheat your griddle. In a small bowl, whisk together the egg whites and the buttermilk. In another bowl, whisk the egg yolks with the melted butter. Place the pancake mix in a large bowl. Mix together the buttermilk mixture and the butter mixture, then pour over the pancake mix. Mix just until combined - don't try to get all of the lumps out. Overmixing will make your pancakes rubbery! When your griddle is hot, lightly butter or spray with non-stick spray. Ladle the pancake batter onto the griddle. When bubbles begin to form around the edges of the pancake, gently flip. Cook another 2-3 minutes or until the pancake is set. Tip **there are a million different ways to jazz these up, but I usually add 1 tablespoon of vanilla and 1 1/2 teaspoons cinnamon per batch when making these. sources:kitchenmeetsgirl
To make sure you have a good for you juicy, sweet peach here is what to look for: Always buy organic Peaches are always on the Dirty Dozen list. 12 Foods You MUST Eat Organic Peaches bruise easily so don’t use your fingertips to check for firmness. Hold the peach in your whole hand. There should be a slight give to the flesh; not rock-hard or mushy. Make sure there is not green around the stem meaning they aren’t fully ripe) Avoid ones that have shriveled skin as that means they’re old. A well-defined crease. Ripe fruits yield to gentle pressure and feature sweet aroma.
How to Store Peaches To ripen peaches keep them on the counter at room temperature until they are ripe. Once they are ripe, store peaches in the crisper bin of your refrigerator (they will keep for up to five days). Tip: To quicken the ripening process, place peaches in a paper bag. Slightly hard but mature fruits can be kept at room temperature until they ripen.
Tips for Eating and Cooking Ripe peaches that have been stored in the refrigerator should be brought to the room temperature before being eaten to enjoy their full flavour. Wash them in cold running water rubbing them gently to remove the peach fuzz just before eating. Eat fresh ripe peaches whole along with skin as this is where many of the nutrients are. To prepare for baking, cut the peach lengthwise deeply until the hard seed felt and then remove the seed. Sliced peaches will turn brown with the exposure to air due to conversion in iron form from ferrous oxide to ferric oxide. If you are serving them sliced, it is best to rinse slices in water added with few drops of fresh lemon. Find you have more peaches on hand than you can eat or make into something right away? Try freezing them, slice them, lay them on a baking tray and put in the freezer for a few hours until they’re frozen through. Then put the peaches into a re-sealable plastic bag and freeze until ready to use. They’ll keep at least 6 months (longer in a free-standing freezer) and are perfect to use in baking. It is much the same as Freezing Berries.
16 Health Benefits of Peaches Peaches have been grown for centuries. They were first cultivated in China where they are considered a symbol of immortality and friendship. I consider them a key powerfood along with staples like apples and pears. I just wish they were available longer! 16 Ways Peaches Fortify Your Health 1. Peaches are the perfect snack food for losing weight. A peach makes you feel full and keeps you from overeating. The bonus: one peach only contains about 35-50 calories and no fat! 2. Fight obesity-related diabetes and cardiovascular disease. Peaches are rich in phytochemicals called phenols that act as antioxidants. 3. Keep the skin healthy. Vitamin A and C make peaches a great natural moisturizer; they’re often used in cosmetics. These vitamins can help regenerate skin tissue. 4. Reduce hair loss with its positive effect on the scalp. 5. A healthy stress-reliever that helps reduce anxiety. Peaches are often referred to as the ‘Fruit of Calmness’ in Hungary. 6. Helps prevent cancer with selenium — a mineral with antioxidant properties that may help protect cells from damage. 7. Peaches can help remove worms from the intestines. 8. Have a diuretic effect which helps cleanse your kidneys and bladder. 9. Peaches can calm an upset stomach. 10. Compounds in stone fruits could help with “metabolic syndrome,” according to Dr. Luis Cisneros-Zevallos, AgriLife Research food scientist involved in a study at the American Chemical Society in Philadelphia. Cisneros-Zevallos says, “Our work indicates that phenolic compounds present in these fruits have anti-obesity, anti-inflammatory and anti-diabetic properties in different cell lines and may also reduce the oxidation of bad LDL cholesterol which is associated with cardiovascular disease.” 11. Those suffering from gout and rheumatism are recommended by dieticians to eat peaches because peaches tend to have a diuretic and a light laxative effect. 12. Peaches are thought to be an aphrodisiac. 13. Peach flowers have sedative properties . A remedy for restlessness includes boiling peach flowers in water along with some honey. 14. Inhibit tumour growth activity. Peaches have excellent antimicrobial and antioxidant activity according to research. 15. Chronic bronchitis, coughs and gastritis are relieved with the medicinal tea of the leaves and bark of peach trees. 16. Peach tea is used as a kidney cleanser in China.
Peach Calories and Nutrition The calories in large peach is only 70 but more important for weight management and health are its many other powerful nutritional benefits. To discover peaches are a symbol of immortality and friendship go to Health Benefits of Peaches.
Nutrition: One large peach has less than 70 calories and contains 3 grams of fiber. It is a good source of vitamins A and C. There is 1.5 grams of protein and 0.4 grams of fat in one large peach. A large peach provides 332 mg potassium, nearly 10 percent of the daily recommended amount. Contain high quantity of antioxidants, especially chlorogenic acid which reduces inflammation and controls the body’s aging process. Amount Per 100 grams Calories 39 % Daily Value* Total fat 0.2 g0% Saturated fat 0 g0% Polyunsaturated fat 0.1 g Monounsaturated fat 0.1 g Cholesterol 0 mg0% Sodium 0 mg0% Potassium 190 mg5% Total Carbohydrate 10 g3% Dietary fiber 1.5 g6% Sugar 8 g Protein 0.9 g1% Vitamin A6%Vitamin C11% Calcium0%Iron1% Vitamin B-60%Vitamin B-120% Magnesium2% *Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Sources include: USDA Caution: The peach pit contains hydrocyanic acid which is a poisonous substance. Since it does not taste good, most people are unlikely to eat it.
History of Peaches Peaches have been grown since the prehistoric ages and were first cultivated in China. They are considered a Chinese symbol of immortality and friendship. The Romans thought the peach originated in Persia; its Latin name reflects this: ‘Prunus persica’ meaning ‘Persian Apples ’. Peach trees first came to America by Columbus on his second and third voyages. The first peach orchard in the USA was established in Florida in 1565. In 1779, peaches were harvested at the mouth of the Niagara River in Canada for local consumption. By 1875, there were 375,000 peach trees in Ontario, Canada (not one of those varieties remains today).
Ingredients 4 potatoes, boiled and peeled 1/2 tsp coriander seeds 1/2 tsp pepper 1/2 tsp cumin 1/2 cup peas, boiled Sea salt to taste 2 tsp ginger paste 100 ml refined oil 1 onion, julienne 1 green chilli, chopped Fresh coriander, asmall bunch 1/2 tsp red chili powder Method Dry roast coriander seeds, pepper and cumin in a pan. Powder the dry roasted spices into mortar and pestle. In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two together and mix well. Add 2 tsp ginger paste. In a pan, saute one onion (julienne) with refined oil and add them into aloo tikki mixture. Add little salt, roasted masala spice, green chilly, fresh coriander and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture. Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes. Sprinkle some flour onto them. In a pan, shallow fry the aloo tikki with refined oil. Garnish and serve hot.
Onions, Garlic & Shallots--storage (an easy way to keep them fresh for months)
Ingredients onions, garlic, and/or shallots--make sure they are firm and blemish free. If you buy in bulk and find one that has rotten spots or a soft texture, cut off the bad part and use it right away; or toss it so it doesn't contaminate the others. brown paper lunch bags hole punch marker paper clips
Directions Fold flattened paper bag lengthwise and punch holes along one long edge, approx. 1" apart, punching through multiple layers at one time. Flip bag over and punch along opposite side. Open bag, insert onions, garlic or shallots; fill the bag up to half full. Fold top of bag over 2-3 times, label the top with a marker, and use a paper clip to hold the top in place. Store filled bags in cool, dark place, so that air can circulate between the bags. This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored. TEMPERATURE: These will last the longest in a dark, cool (but not cold), dry storage area. I've successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce. NO PLASTIC BAGS: Don't ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation. NO POTATOES NEARBY: Potatoes and onions should not be stored together. They give off gases that will accelerate spoilage of each other. sources:www.theyummylife.com
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