Author: yadadmin

Sweet Potato Biscuits

Make this dough lickety-split with a sturdy mixer or do it the old fashioned way-with an elbow grease powered wooden spoon.

Ingredients

  • ½ cup sorghum flour
  • ½ cup potato starch (not potato flour)
  • ¼ cup millet flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon xanthan gum
  • Pinch nutmeg-to taste
  • 3 tablespoons shorting
  • 1 cup canned sweet potato or finely mashed cooked sweet potato
  • 2 tablespoons pure maple syrup
  • 1 ½ teaspoons egg-re-placer whisked with 2 tablespoons warm water, till frothy

Instructions

Preheat the oven to 375 degrees F. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You will be using 9 of the cups.

In a mixing bowl, combine all the dry ingredients and whisk them together.

  • ½ cup sorghum flour
  • ½ cup potato starch (not potato flour)
  • ¼ cup millet flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ nutmeg-to taste (don’t put in too much)

Add in:

  • 3 tablespoons shorting
  • 1 cup canned sweet potato or finely mashed cooked sweet potato
  • 2 tablespoons pure maple syrup
  • 1 ½ teaspoons egg-re-placer whisked with 2 tablespoons warm water, till frothy

Beat to combine. The dough will be smooth and sticky

Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (leave like drop biscuits, a little rough and bumpy)

Bake in the center of a pre-heated oven for 15 to 20 minutes or so-until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.

Pop the biscuits out of the muffin pan.

Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey

Total servings -9

Nutritional Information per Serving

Calories: 142
Carbohydrates: 25.4g
Cholesterol: 0mg
Fat: 4.8g
Saturated Fat: 2.0g
Fiber: 2.3g
Sodium: 312mg
Protein: 1.7g

KALE CHIPS

A bunch of kale chopped

1 tablespoon lemon juice

2 tablespoons grapeseed oil

¼ tablespoon sea salt – or to your liking

Cook for 20 minutes at 350 degrees

Enjoy.

CURRIED CHICKEN SALAD

  • 4 cups poached chicken, cut in chunks
  • 3 cups sliced celery
  • 2 cups chopped apples
  • 1 cup fresh pineapple
  • ½ cup sliced almonds
  • 2 tbsp lemon juice
  • Curry mayo

Place everything but the oil in a blender or food processor container. Process 5 seconds in the blender, 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and test for consistency. If the sauce is too thick, thin with a small amount of hot water or lemon juice. If too thin, process a little longer

Combine all ingredients. Chill.
Birdseed Breakfast Cereal
Most boxed breakfast cereal contains sugar, pesticides, additives, dies and damaging trans fatty acids (hydrogenated oils). You can make your own healthy cereal
Buckwheat is not related to wheat and is a “gluten-free” product. Buckwheat is related to the rhubarb plant.

Buckwheat health benefits:

High in essential amino acids, especially lysine, theroing, tryopha also high in sulphur containing amino acids.

Helps to thin the blood, Anti-Inflammatory, reduces sugar in the blood, strengthens the capillaries, helps to reduce LDL cholesterol and helps to prevent hemorrhoids and varcosis veins.

  • Buckwheat (Kasha)
  • Sunflower seeds

Add fruits or yogurt or other nuts
Can use coconut milk (plain) or almond milk (plain)
Can add stevia for sweetener

Makes a nutritious breakfast

Can soak the buckwheat and/or nuts the night before if you want them softer.

Dr. Foley on WSMV Channel 4 News #4

WSMV Channel 4