Healthy Me and Mind

25/02/2021

25/02/2021

Common Baking Mistakes
Not reading the recipe or following it carefully, or substituting ingredients

Many baking issues are solved by simply knowing what ingredients you need and when you’ll need them. And unless you really know what you’re doing, don’t mess with the recipe.

Seemingly small changes, like decreasing the amount of sugar or substituting a different type of flour, can have huge effects on the finished product.

It is always recommended that the first time you try a recipe, you make it exactly as written. After you’ve done that successfully, then and only then can you think about changing it up.

24/02/2021

This happens every damn time.

23/02/2021

Mango Lime Lassi!

Ingredients-
1 cup frozen mango pieces or 1 ripe fragrant mango, peeled, seeded and chopped
3/4 cup plain full fat Greek yogurt
1/2 cup coconut milk
juice from 2-3 limes
6 cubes ice
1 tbsp roughly chopped or grated fresh ginger, optional

Directions-
Combine all ingredients into a blender. Pulse until smooth. Serve immediately in chilled glasses.

22/02/2021

Blueberry Bread

Ingredients -
1 cup blueberries (you can use any berry)
2 tbsp RAW honey
2 ripe bananas mashed
1 tbsp vanilla extract
1 tbsp apple cider vinegar
4 eggs
2 cups almond flour/meal
1 tbsp cinnamon
1 tsp baking soda
Coconut oil spray

Directions -
Preheat oven to 180 degrees.
Spray bread pans with coconut oil spray and set aside.
Mix dry ingredients together well: almond meal, cinnamon and baking soda.
Mix wet ingredients together well: honey, vanilla extract, apple cider vinegar, and eggs.
Add wet ingredients to dry ingredients; make sure these are well incorporated.
Fold in blueberries and bananas to the mixture.
Divide batter and pour it into the two mini bread pans or muffin trays if you prefer. Bake for about 35 minutes (or until it passes the toothpick test).
Let bread cool. Once cooled, cover it with plastic wrap and place in refrigerator overnight.

22/02/2021

How does lab milk compare with other types of milk?

Until recently, milk alternatives have been completely plant-based.
These include almond, rice, coconut, and soy milk.
Their nutrients vary significantly between each type and even more so compared with cow’s milk.
For example, 1 cup, or 240 mL, of whole cow’s milk packs 7 grams of protein, 8 grams of fat, and 12 grams of carbs, while the same amount of unsweetened almond milk barely contains 3 grams of fat and 2 grams each of protein and carbs.
While fat and carb contents may differ among plant milk, all except soy milk are lacking in protein.
Further, many plant kinds of milk lack calcium and vitamin D unless the manufacturer adds these nutrients.
Conversely, lab milk is tailored to replicate the composition of carbs, fats, and high-quality protein in cow’s milk.
In fact, Perfect Day’s flora-made protein contains beta-lactoglobulin, cow milk’s major whey protein, identical to that of domesticated cows.
Keep in mind that specific nutrient information is unavailable since the product is still in development.