.
Avoiding sugar (a.k.a. white death)
It’s no surprise to me that the “cold and flu season” is the season when we are
culturally eating the most sugar. Nothing suppresses the immune system like
sugar. In fact research has shown that 8 tsp of sugar, or the amount found in
one soda, inhibits your immune system by 40% for a minimum of 5 hours. It
also depletes important vitamins and minerals that are needed for immune
function, notably vitamin C. Cutting out sugar from your diet is one of the
best things you can do to prevent sickness.
Besides increasing your vulnerability to illness, regular consumption of sugar
also leads to insulin resistance and diabetes, chronic fatigue, obesity, and tooth
decay. If cutting sugar out of your diet seems impossible, instead focus on
adding healthy treats to your life. Berries are sweet, have less of an impact on
your blood sugar, and are extremely high in antioxidants that protect your
eyesight, cardiovascular system, and youthful vigor. This may seem to be
difficult but over time, little by little, you will notice that the sweetness of berries
and fruits is more satisfying than the “sugar fixes” of candies, sodas, and
doughnuts.
Quoted from Herbs-Cold-Flu

We are heading to San Francisco this morning.We will be gone for a week but will try to check in as much as possible.

Stevia Simple Syrup

• 1/4 cup fresh stevia leaves
• 1 cup warm water

1. Pour one cup of warm water over gently bruised stevia leaves. Let the mixture sit for 24 hours and then refrigerate. (A teaspoon of ascorbic acid, also known as vitamin C powder, may be added as a preservative.)

Stevia Liquid Sweetener

• 1 tablespoon dried stevia leaves
• 1 quart boiling water

1. Pour boiling water over leaves and allow infusion. Freeze the mixture in ice cube trays for future use.

2. This mixture can also be refrigerated, but then it must be used within a few days.

Read more: http://www.herbcompanion.com/herbs-in-the-kitchen/sweeten-summertime-drinks-with-stevia.aspx#ixzz1XDMb3RQb

Umpa, do you have a recipe for sloppy joes, that we could like put in our wraps? From KFAITH
I will make these over the weekend and post

3 Layer Pumpkin Carrot Cake *Entire Cake is 22 carb*
*This recipe was converted for sherripie’s son who has tree nut allergies. Almond flour  or golden flax flour could also be used,just change carb count.

 
2 sticks butter, softened (do NOT use margarine)

36 drops FAT TO SKINNY Zero Sweetener

¼  cup sugar free maple syrup

3 large egg yolks

1 ¼ cups pumpkin puree unsweetened

2 teaspoon vanilla

 2 cups grated zucchini dyed with orange food coloring(yellow and red make orange)After shredding put in dish towel and roll up tight to get water out before coloring

4 cups Flax seed Flour

4 teaspoons baking powder

2 teaspoon baking soda
2 Tablespoons ground cinnamon

1 Tablespoon ginger

1 Tablespoon ground cardamom

1/4 tsp each nutmeg, allspice, cloves
1 teaspoon salt

6 egg whites

1/2 tsp cream of tartar

Frosting
12 oz 1/3 less fat Philadelphia cream cheese (0 carbs)
1 1/2 sticks butter
2 teaspoons vanilla
12 drops FAT TO SKINNY Zero Sweetener

DIRECTIONS (use stand mixer or hand mixer)
Preheat oven to 325 and  spray 3 -9 inch round cake pans with non stick cooking spray.
Whip 2 sticks butter until creamy.
Add Zero Sweetener and ¼ cup sugar free maple syrup. Cream together until light and fluffy
Add 3 egg yolks,mix .
Add pumpkin and two teaspoons vanilla.mix well
Add zucchini.
In separate bowl mix:
4 cups flax seed flour
4 teaspoons baking powder
2 tablespoons ground cinnamon
1 tablespoon ginger
1 tablespoon cardamom
4 teaspoon each nutmeg, allspice ,and cloves
1 teaspoon salt
Add to bowl 1/3 at a time with the wet ingredients until mixed well.
In a clean mixing bowl whip 6 egg whites and ½ teaspoon cream of tartar until meringue is stiff.
Fold into cake batter until you don’t see any meringue.
Divide batter equally between 3 pans.
Bake at 325 for 30-35 minutes or until toothpick comes out dry.


Remove from the oven and cool in the pans for 15 minutes. Then gently dump upside down  onto a cooling rack to cool completely.(At least one hour)



FROSTING:

12 ounces 1/3 fat Philadelphia cream cheese (0 carbs)
1½  sticks butter, softened


Cream together cheese and butter with a hand or stand mixer on high speed until it’s light and fluffy. (3-4 minutes)

add 2 teaspoons vanilla and Zero.Whip 4 minutes or until light and fluffy.(Frosting will firm up when cake goes in the fridge.)
Put first layer on plate and cover top with frosting only.
Stack second layer on top of first.Frost top only.
Add third layer and frost top and sides.
Refrigerate to firm frosting.Can be served in one hour.
*Store cake in fridge because of frosting ingredients.



 

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This topic has been moved to Child Support (Kid friendly recipes).

http://www.fattoskinny.net/index.php?topic=3236.0

I think Jo is M.I.A???