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Every week, we prepare a little pot of perfectly cooked brown rice in our heart-shaped pot at home. My hubby works there. He soaks the rice in water overnight (for improved digestion), and we bake our rice for the richest flavor. (Find out how to make the best brown rice here.)
The majority of the time, we cook with the rice in savory dishes, but when the weather becomes chilly, a sweet and wholesome rice pudding truly strikes the spot.
Healthy Brown Rice Pudding Without Milk Ingredients: 4 cups of brown rice boiled 3 cups of coconut, hemp, or almond milk 3 eggs Liquidized 1/4 cup coconout oil (just melt it over a very low heat) 1/2 cup dried fruit, including apricots, cherries, and raisins (I made mine with unsweetened dried cherries) a half-cup of pecans or almonds (I used pecans because they go so well with cherries) maple syrup, two teaspoons 2 tablespoons of date sugar or coconut sugar a dash of cinnamon and/or cardamom Freshly grated ginger, 2 tablespoons (optional, but delicious)
Mix all ingredients together, then pour into a 9-by-13-inch baking pan. Add some cardamom and/or cinnamon on top. Bake for one hour at 325°F. At room temperature, heated, or cold to serve. ~ ~ ~ ~ ~
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A significant source of protein is eggs. Proteins are necessary for the body’s cells to grow and divide. Muscles, organs, skin, hair, hormones, and antibodies are all built in part by proteins. Twenty distinct amino acids are present in proteins. Nine of these essential amino acids must be received from diet since they can’t be produced by the body. These nine amino acids are only found in a select few foods, including eggs. According to calculations, 80–100g of meat provides the body with the same quantity of vital amino acids as two medium-sized eggs.
Zeaxanthin and lutein are found in egg yolk. These two anti-oxidants from the carotenoids family help to protect the eyes from UV radiation and improve eye health.