"High cholesterol is not a disease, it's a sign that something else is going on."
Dr. Jodi presented studies on sugar addition, types of fats, obesity trends, and information about toxins, vitamin D, probiotics, and much more.
Resources:
http://www.foodmatters.com
http://www.gerson.org
http://www.nutritional-solutions.net
http://www.marianutrition.com
http://www.mercola.com
Traditional Scone Recipe
Ingredients:
2 cups flour
3 TBsp white sugar
1 TBsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 stick cold butter
1 egg, plus 1 egg for wash
1/3 cup whole milk or heavy cream
2/3 cup dried fruit
1/2 cup nuts (optional)
Directions:
Preheat oven to 400 degrees. Pulse dry ingredients in a food processor. Cut butter into tablespoons, add to dry mixture, and pulse until it looks like coarse meal. Add 1 egg and milk to the mix, pulse until it begins to form a ball and remove from food processor. Pat out dough on a lightly floured surface and gently knead in dried fruit and nuts. Pat the dough out to about 3/4 inch thick and cut out scones using a round cutter. Place scones on greased cookie sheet or a cookie sheet lined with parchment paper. Whisk remaining egg with two teaspoons of water; brush the egg wash on the tops of the scones using a pastry brush. Bake in the oven for 15-20 minutes, until golden.
Fruit/nut combination suggestions:
Cherry and almond
Cranberry or date and walnut
Mango and pecan
Coconut and macadamia
Frozen raspberry and white chocolate chip
Be adventurous!
Pumpkin Scone Recipe
Ingredients:
2 cups flour
1/3 cup packed brown sugar
1 TBsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 stick cold butter
1 egg, plus 1 egg for wash
1/3 cup buttermilk
1/3 cup canned pumpkin
Directions:
Preheat oven to 400 degrees. Pulse dry ingredients in a food processor. Cut butter into tablespoons, add to dry mixture, and pulse until it looks like coarse meal. Add 1 egg, milk and pumpkin to the mix, pulse until it begins to form a ball and remove from food processor. Pat out dough on a lightly floured surface to about 3/4 inch thick and cut out scones using a round cutter. Place scones on greased cookie sheet or a cookie sheet lined with parchment paper. Whisk remaining egg with two teaspoons of water; brush the egg wash on the tops of the scones using a pastry brush. Bake in the oven for about 15 minutes, until golden.
EventsOct2011
EventsOct2011
