$ IN THE QUEST TO LOSE FAT, GAIN MUSCLE AND INCREASE STAMINA Chef Sharon Experiments With Known Methods To Draw Her Own Conclusions – includes reduced-fat and fat-free recipes with lots of motivational insights.
PEACHES AND WINE PUDDING
Fresh peaches cooked with red wine, ginger, sugars and monk fruit sweetener. Blended till smooth, then thickened with potato starch and served cold either plain, topped with veg whipped cream or folded with veg whipped cream to create a mousse! Fat-free or fatted. You decide!
Makes about 6 cups pudding or about 8 cups mousse
Continue reading “Peaches And Wine Pudding”
Monk fruit and stevia are the latest buzz-worthy candidates for your morning cup of coffee or tea. Both have pros and cons, but is one better for you?
What is a monk fruit?
Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia. The fruit was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name.
Fresh monk fruit doesn’t store well and isn’t appealing. Monk fruit is usually dried and used to make medicinal teas. Monk fruit sweeteners are made from the fruit’s extract. They may be blended with dextrose or other ingredients to balance sweetness.
In the United States, sweeteners made from monk fruit are classified by the U.S. Food and Drug Administration (FDA) as “generally recognized as safe,” or GRAS.
ProsThere are several other pros to monk fruit sweeteners:
Finish reading: Monk Fruit vs. Stevia: Pros and Cons
HEALTHY ROCKS
This is my health cookie. Lots of good stuff, but also tastes good. It’s different, but that’s what we’re about on this site. Different flavors and textures than we’re accustomed to. Orange, dark chocolate, oats, espresso, smoke, Balsamic vinegar and sweet spice are the feature ingredients!
Makes approx. 7 doz.
