Raw Food: Raw Food and Skin Health
Posted on August 28, 2008 - Filed Under 312 | Leave a Comment
What’s the largest organ in your body? It’s your skin! It
provides a protective covering for the other organs of the body. It changes to
regulate your internal body temperature. And it’s a good indicator of overall
health and well-being.
People spend thousands of dollars on skin preparations to make your skin look vibrant and glowing.
They’re all topical products ? products that we put on top of our skin. But if
we spent just a fraction of the money we spend on these preparations on RAW
FOODS, we’d begin to see an immediate change in the texture of our skin.
Raw Food: Eating foods that are hard to digest
Posted on August 28, 2008 - Filed Under 312 | Leave a Comment
Even if we are not sick and look healthy, we may not be getting enough adequate nutrition.
Even if we are not sick and look healthy, we may not be getting enough adequate nutrition. We can improve our state of health by simply knowing what nutrition we need. Nutrition is about what the food is all about, the amount we need, its function, and the basic materials we need for our body in order for it to continue on with its daily activities. By knowing how to take care of our body through nutrition, we can maintain its high performance levels instead of being unable to because of the low levels.
Read More..>>12 Years of Fine Scotch
Posted on August 15, 2008 - Filed Under 305 | Leave a Comment
Twelve: Is this indeed the magic number when it comes to fine scotch? In a matter of terms the answer is yes.
Twelve: Is this indeed the magic number when it comes to fine scotch? In a matter of terms the answer is yes.
When trying to decide on a scotch it would be best to look for that magical number, as it will indicate to you that at least it has grown into full body. There are quite a few bottles out there that have aged longer, yet obtaining these gems can prove to be tricky. An old bottle of scotch is a real treasure.
Read More..>>Recipes: Milton Pudding & Sauces
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker
& Co.’s Chocolate, grated.
Recipes: Chocolate Meringue Pudding
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.’s Chocolate, two
eggs, five tablespoonfuls of powdered sugar, one-fourth of a
teaspoonful of salt, and half a teaspoonful of vanilla extract.
Recipes: Delicious Baked Chocolate Custard
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Recipes: Chocolate Pudding
Posted on May 7, 2008 - Filed Under 189 | Leave a Comment
Reserve one gill of milk from a quart, and put the remainder on the
fire in a double-boiler. Mix three tablespoonfuls of cornstarch with
the cold milk.
