Vitamin D

Disclaimer:

I’m not a professional/nutritionist or a doctor; this is just the result of research that I’ve done for myself that I am sharing.  Please research for yourself and don’t forget to consult/discuss with your healthcare provider!

 

The next nutrient is Vitamin D.  This is a group of fat-soluble secosteroids that are responsible for enhancing our intestinal absorption of calcium, iron, magnesium, phosphate & zinc.  It is also essential for strong bones.  We especially need D3 & D2.  Vitamin D is not natural to milk; it is “fortified” with the vitamin.  Vitamin D maintains blood calcium & phosphorus balance & assists in calcium metabolism.

Also known as the “sunshine vitamin”, there are limited food sources for vitamin D; it is important to make sure we are getting enough sunlight & supplementing if we are not getting enough.  The food sources are fatty fish, beef liver and egg yolks.  Also, fortified foods also potentially would have this vitamin.  Just check the label to confirm.

Check out the Vitamin D council information on getting enough vitamin d and info on sunlight exposure.

 

 

 

Sources:

Wikipedia

WebMD

Vitamin D Council

 

Here’s another link with additional information…Vitamin D

 

National Banana Bread Day – Feb. 23

Happy National Banana Bread Day – February 23 & my grandfather’s birthday.  He would have been 96 years old today.

I made my bread peanut butter banana, but you could omit the peanut butter if you choose.

 

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter flavored Crisco or Earth Balance or your choice of non dairy “butter”

3/4 cup brown sugar

1 cup egg whites

3 ripe bananas

1/2 cup peanut butter (or choice of nut butter)

 

Preheat oven to 350*F; lightly grease a 9 inch x 5 inch loaf pan*.

 

Combine flour, baking soda and salt; set aside.  Cream butter and sugar; add in eggs, peanut butter and bananas until well blended; combine with flour mixture; stir just until moistened.

Pour batter into prepared pan.  Bake in oven for 60-65 minutes or until a knife or toothpick, inserted in center, comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

 

Notes:

  1.  you could mash the bananas – I just cut into about 1 inch pieces & they worked well – just make sure they are ripe & soft.
  2. * I baked my bread in my crock pot – on high for 4 hours.  It was a bit burn on the outside, so I’d suggest, if trying it this way, start checking at 3 hours & every 15-20 minutes thereafter until a knife or toothpick inserted in the center comes out clean.  Immediately remove insert from the crock pot & cool 15-20 minutes; remove bread & cool completely on wire rack.
  3. this can be frozen to be used at a later time; just defrost a few hours to overnight before using.
  4. great with coffee or tea (or hot chocolate, apple cider, etc)

 

 

 

pictures to follow.

Comparison: Cream Cheese

This month I am comparing cream cheese.  At this time I am only comparing the two brands that are readily available in my local area ~ Daiya & Tofutti.

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I prefer the Tofutti ~ it is thicker & even though it has soy (which I usually work to avoid), I prefer the flavor over Daiya.

Daiya is a bit creamier.  For the flavor it has a sweetness & aftertaste that does not work well with savory dishes.  For desserts it works great.  I’ve used it for cheesecake & it turned out well.

As I try other brands I will edit this post & add at that time.

 

Cheeseball:

8 ounces cream cheese

fresh garlic cloves, finely minced or pressed, to taste (I prefer it garlicky, so I add in many cloves)

finely chopped chives or green onions

salt, to taste

pepper, to taste

shredded cheese of choice (I used Follow Your Heart American), about 1 to 2 cups

crispy bacon bits or finely chopped pecans, etc for the outside of the cheeseball ~ this is optional

 

to the cream cheese add the garlic & combine well; repeat with the green onions, salt and pepper. Add in shredded cheese & combine well; shape into a ball & roll in outside toppings; place on serving plate & refrigerate until ready to serve.

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Refrigerated, this will last about a week or so.

This is a great recipe to play around with the flavors.  Maybe combining smoked paprika, ground chipotle & ground ancho for a smokey flavor ~ toasted pecans for the outside.

For a sweet option, add some powdered sugar (3/4 to 1 cup or to taste), about 1/2 to 1 teaspoon vanilla & Enjoy Life Chocolate Chips; serve with fruit & non-dairy cookies

The options are endless; have fun exploring flavors.

 

Enjoy.

Heirloom ~ Pink Ladies

This heirloom recipe is my mother’s favorite party punch.  This is a non-alcoholic punch.  Raspberry sherbet is the usual basis for this recipe.  To make it non-dairy, I utilized Talenti Roman Raspberry Sorbetto .  I hope you enjoy it as much as our family does.

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Talenti Roman Raspberry Sorbetto ~ 2 pints (1 if you are serving a small group), slightly softened

Cranberry-Raspberry juice

Ginger ale

 

Pour about half of a bottle of juice into serving bowl; scoop out Talenti & carefully place into serving bowl (or vice versa).  Slowly pour about half the ginger ale over; swirl gently to mix a bit & serve.  Note:  the ginger ale will foam up when poured in.

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Does your family have a favorite punch recipe?  Comment & let me know.