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Fall Treat: Pumpkin Spice Latte PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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pumpkin_latte

Recipe: 4 oz. of very strong coffee /3/4 cup of almond milk / 3 tbs organic pumpkin puree/1 tbs. maple syrup/1/8 tsp. of pumpkin pie spice/1/8 tsp. vanilla extract (whipped topping optional).

 
Hazardous Banned Ingredient Served at American Restaurants PDF  ICON_SEP Print ICON_SEP
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banned_ingredient

Due to its toxicity on human health, Europe and Australia banned the hazardous chemical over a decade ago. Singapore has also banned its use. Newsweek reported that the use of it in Singapore results in a punishable fine of $450,000 and 15 years of imprisonment. Fast food restaurants are still using azodicarbonamide in the foods you eat. The following is a list of restaurants and foods that still use azodicarbonamide. Other famous restaurants have also been known to use azodicarbonamide in their breads: .Arby’s – used in their croissant, French toastix, harvest wheat buns, honey wheat bread, marble rye bread, mini buns, onion roll, sesame seed bun, sourdough breakfast bread, and sub roll. Burger King – used in several food products including croissant, sesame seed bun, English muffin, home-style Caesar croutons, French toast stick. Carl’s Jr. – used in their plain bun, sesame seed bun, honey wheat bun, sourdough bread, and multigrain croutons. Dunkin Donuts – was previously reported to be found in their croissant, danish, and Texas toast sandwich. However, their current menu list could only find azodicarbonamide in their Texas toast sandwich. Hardee’s – used in their sourdough bread, seeded bun, hot dog bun, croissants. McDonald’s – used in most of the buns and rolls they use for burgers and sandwiches. The only bun that does not contain the poisonous ingredient is the artisan bun used for their bacon clubhouse sandwiches. Wendy’s – used in nearly 100 percent of their buns for all burgers and sandwiches. White Castle – used in their traditional bun, French toast sticks, and Danish. Read more:  http://www.naturalhealth365.com/fast-food-restaurants-hazardous-1595.html

 
Lemon and Herb Roasted Potatoes PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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lemon_herb_potatoes

Recipe: Slice potatoes and boil for 4 minutes (not longer), then toss with lemon juice, olive oil, oregano, thyme, garlic, and rosemary. Roast in the oven at 400 degrees for 45 minutes. Easy!

 
5-Ingredient Zucchini Fritters PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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zuchini_fritters

Recipe: 4 cups shredded zucchini/2/3 cup all-purpose flour (or gluten free)/2 large eggs, lightly beaten (or egg substitute)/1/3 cup sliced scallions (green and white parts)/olive oil.

Place shredded zucchini in a colander, set over a bowl and sprinkle lightly with salt. Allow to stand for 10 minutes. Squeeze out as much liquid from the zucchini as possible. Transfer to large bowl. Add flour, eggs, sliced scallions, sea salt and pepper to taste. Stir until combined. Line a plate with paper towels. Liberally coat the bottom of a large sauté pan with olive oil and place over medium-high heat. When oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown. Sour cream and sliced scallion topping optional.

 
Potato, Carrot and Kale Soup PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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potato_carrot_kale_soup

Recipe: 2 tablespoons olive oil/1 medium onion, chopped/4 cloves garlic, chopped/1 cup celery, chopped /2 red potatoes, chopped/3 cups chopped kale (stems removed)/6 cups vegetable broth/1 teaspoons each dried sage and thyme/sea salt and black pepper to taste.

Saute onion and garlic in olive oil. Add broth, carrots, and celery. Bring to boil and cook for about 5 minutes. Add potatoes and simmer 15 minutes longer. Add kale and remaining spices and let simmer 5 minutes more.

 
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