Life is short, live it.
Love is rare, grab it.
Anger is bad, let go of it.
Memories are sweet, cherish them.
Top 8 reasons to eat pumpkin (based on a one cup serving, mashed and cooked)
Grocery List for one large loaf, four small loaves or muffins:
1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin (NOT pumpkin pie mix)
¼ cup canola oil
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 cup all-purpose, non-bleached flour
¾ cup whole wheat flour
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tp baking soda
½ tsp salt
Preheat oven to 350 degrees and coat loaf pan(s) with nonstick cooking spray with flour.
In large bowl using wire whisk, combine brown sugar and egg whites then add pumpkin, oil, yogurt and vanilla.
In medium bowl, mix flours, baking powder, cinnamon, nutmeg, baking soda and salt.
Add flour mixture to pumpkin bowl and stir until just combined. Do not over mix.
Pour batter into prepared pan(s).
Bake 45-50 minutes or until toothpick comes out clean when you’re checking it.
Cool in pan(s) for 10 minutes then invert bread(s) onto wire rack. Bread may be stored in freezer for up to three months.
ENJOY one slice!
In Biblical times, the ritual of apportioning some of your harvest to the widows, orphans and the less fortunate, was called gleaning. Read more about it in my book.
Spend a few hours at a local farm to pick what’s left over after a commercial harvest and offer to distribute the extra produce to a local shelter.
Full-size with tops still on are healthier because baby carrots’ most nutritious outer layers have been removed to create their shape. To gain three times more beta-carotene from carrots, cook them! Recipe: Scrub carrots, cut julienne style and place one layer in roasting dish. Brush olive oil on top and bake at 400 degrees for about 20 minutes or until tender.
Soul Pancake set up a camera on the streets to capture people’s expressions of happiness.