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Sugar Substitute Cooking. Cooking Pot Lids.

Sugar Substitute Cooking

sugar substitute cooking

    sugar substitute
  • A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners.

  • (Sugar substitutes) are a tricky business. While many such as aspartame, Nutrasweet, and Sweet 'N Low contain zero calories the composition of aspartame (which is the main ingredient in Nutrasweet) causes most people who consume it to be metabolically resistant to losing weight (only on the day

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

fodder and fuel

fodder and fuel

What if I told you I found the answer to a large supply of flour, sugar and home heating all in one common tree?

When I lived in Portugal, I learned first hand about alfarrobeira tree. We fed it to the horses and they ate it up like chocolate. Because it is nature’s candy bar—feeding the likes of Pharaohs and John the Baptist for the last 6000 or so years. Even the hieroglyph for “sweet” is this brown long pod which contains seeds that Arabs measured carats for diamonds (each seed is 200mg -always), thus the name Carob.

(Ceratonia siliqua), an evergreen tree native to the Mediterranean is cultivated for its abundance of pods, which are rich in protein and sugar, and when ripe, these pods are used for many purposes, including making alcohol. Medicinally, Carob is especially effective in the treatment of diarrhea. Carob pods have tannic acid and gallic acid (anti-microbial)

Carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than aubergine, asparagus, and beetroots and doesn’t contain caffeine or theobromine (if you compare it to chocolate).

Growing right on the bark of the tree (just like cacao trees), the pods take 11 months to mature! But once they do, a 15 year old tree can produce 1 ton per harvest and they live up to 100 years old or more. They don’t need to be pruned and can produce in the worst soils with no water or fertilization, plus they are fire resistant, impervious to fungal decay and pest free and provide fodder for humans and wildlife.

The green young pods can be cooked and eaten as a vegetable. The dried pods and seeds (which have thickening qualities) are also processed into a powder that has a consistency similar to that of sweet cocoa. This powdery substance is combined with flour for use in bread and breakfast foods but there is a way to extract the sugar to use as a substitute. Containing 40 to 50 percent natural sugar by dry weight, carob pods were the most widely used source of sugar for centuries before sugarcane and sugar beets (which are now about to be all genetically engineered) existed.

The leaves of the tree are insecticidal, bruised foliage mixed with sugar will attract and kill flies, that and the leaf juice is also known to inhibit viruses. The high nutritional value of the leaves similar to alfalfa makes it feasible to consider commercial feed production, as silage, hay or leaf meal.

It is used as a biomass source in fuel-wood plantations due to its rapid growth and slow burning quality. You can lop the mature tops off and they grow back rapidly. If you try to plow them up, they only send out more shoots and grow faster. Because of this, they are considered a weed though they are nitrogen fixing (their roots add nutrients to the soil) and help with soil degradation. You know what I’ll be planting first when we get some land!

Rooibos quinoa whole wheaty canola chai vegan bready muffins 008

Rooibos quinoa whole wheaty canola chai vegan bready muffins 008

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1/2 c. oil (safflower, corn or canola)
1/2 c. honey (can substitute sugar)
1 c. natural style applesauce
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

Mix oil, honey (or sugar) and applesauce. Add remaining ingredients and blend well. Bake at 375 degrees for 20 minutes for 12 muffins and 30 minutes for 8" round or square pan.

sugar substitute cooking

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