Archive for nuts

Raw hazelnut milk recipe

Posted in Uncategorized with tags , , , , , , , , , , , on June 28, 2012 by ecofrenfood

Raw hazelnut milk recipe

Almond, Pine Nut, Apricot Crumb Cake

Posted in Uncategorized with tags , , , , , , , , , , , on April 3, 2012 by ecofrenfood

Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis


* 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
* 1/4 cup pine nuts, toasted, plus 1/4 cup
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 large eggs
* 1 1/4 cups sugar
* 1 1/2 sticks butter, melted
* 1/3 cup milk
* 1/4 teaspoon almond extract
* 1/2 cup chopped dried apricots


Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

Nutrition Label

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 7, 2012 by ecofrenfood

Food labels provide nutrition facts and information about the foods that your family eats.
From the amount of calories, fiber, and total fat grams, to the food’s ingredients, the food label is your key to the nutrition information in the foods you provide to your family.

It can help you to increase the healthy nutrients that you want your family to eat, like calcium and fiber, and limit nutrients that can be unhealthy, like fat, saturated fat, cholesterol, and sodium.

And reading food labels can you to compare foods that you are going to buy and choose foods that are more healthy than others.

The serving size and amount of servings per container is your real key to knowing how many calories and other nutrients are in the foods your family eats.
In general, a food with:

40 calories per serving is low in calories
100 calories per serving is moderate in calories
400 calories or more per serving is high in calories
Remember that many packages contain more than one serving and a typical serving is not necessarily the amount you can eat at one time.
For example, the nutrition label pictured above contains two servings in each container. So if you eat the whole thing by yourself, you are actually eating 500 calories (250 calories per serving X two servings), and not just 250 calories as the label makes it appear.

A common way that people overeat is by consuming oversized portions and underestimating how many calories are in the foods they eat. To help avoid this, you might choose to buy single serving packages or remove a single serving from a larger package and don’t eat out of the bag or box itself. Repackaging large bags or boxes of food into smaller, single serving packages can also be helpful.


Understanding the amount of Total Fat in the foods you eat is important so that you can provide your kids with a low fat diet.
Also keep in mind that unsaturated fats are more healthy than saturated fats and trans fats.

And remember that the American Academy of Pediatrics recommends that everyone ‘older than 2 are urged to limit their fat intake to 30 percent or less of daily calories, and to keep saturated fat to no more than one third of total fat, or 10 percent of calories.’

So reading the above food label, you should realize that this isn’t the most healthy food for your child to be eating. In addition to being very high in Sodium (which we will discuss later), about 44% of its calories are from fat (110 Fat Cal/250 Calories per serving). Plus it is high in saturated fat, which you just learned you are supposed to limit.

Bad Fats

In general, solid fats contain a lot of saturated fats and/or trans fats. These include many animal products and hydrogenated vegetable oils, including butter, beef fat, chicken fat, pork fat (lard), stick margarine, and shortening.
Most vegetable oils (except coconut oil and palm kernal oil), on the other hand, contain more monounsaturated and polyunsaturated fats.

Trans Fats

Although the amount of trans fats isn’t yet listed on most food labels, you can often identify that they are in a food if it lists ‘partially hydrogenated vegetable oil’ on the ingredient list.
In 2006, the amount of trans fats will be listed on food labels.


Unless you are on the Atkins Diet, carbohydrates should be an important source of calories in your diet.
In fact, the American Academy of Pediatrics states that ‘after infancy, children should get about half of their daily calories from carbohydrates.’

Good Carbs

The type of carbs you eat is important though. Instead of foods high in Simple Sugars, you should choose ‘starchy foods like whole grain breads and cereals, beans and rice, potatoes, and pasta.’
Example of whole grain foods include whole wheat bread, brown rice, whole wheat pasta, and whole grain cereals. These are healthier than their refined alternative – white bread, white rice, etc.

Bad Carbs

In addition to choosing foods that don’t have a lot of sugars in them, you can check the ingredient list to avoid foods with added sugars. If things like corn syrup, high-fructose corn syrup, fruit juice concentrate, maltose, dextrose, sucrose, honey, or maple syrup, are listed in the first few ingredients, then the food does have added sugars and you might look for a alternative with less sugar.

Dietary Fiber

Fiber is an important part of a healthy diet and most experts recommend that both children and adults eat a high fiber diet.
According to the American Academy of Pediatrics, ‘people who eat a lot of fiber are less likely to be obese, have heart disease, or develop problems affecting the bowel, including constipation and cancer.’

Eating a lot of foods high in fiber is especially important to prevent and treat constipation in your children.

How much fiber do kids need? The general recommendation is that the amount of fiber that they eat each day should be equal to their age in years plus 5. So a 5 year old needs 10g of fiber each day and a 12 year old needs about 17g.

Foods that are usually high in fiber include fruits, vegetables, and whole grain cereals and breads. And reading food labels can help you to choose foods that are high in fiber. For example, the food label pictured above shows just 1g of dietary fiber, while a food high in fiber, like a can of vegetable soup, might have 4 or 5g of fiber per serving.

Vitamins and Minerals

Reading food labels can also help you find foods that are high in certain vitamins and minerals that your kids need, like calcium and iron.
Remember that 5% DV or less is low and 20% DV or more is high for a food component. Foods that are a good source for a particular vitamin contain between 10 to 19% DV of that nutrient in each serving. So this example is not a good source for any of the vitamins or minerals listed on the food label.

Keep in mind that calcium rich foods contain about 20 to 30 percent of a child’s percent daily value per serving. If your child doesn’t drink a lot of milk or other dairy products that are high in calcium, be sure to check the food labels and find foods high in calcium to make sure that your child gets enough.

Also be aware that teens need more than the 100% DV listed on food labels. They actually need 130% DV of calcium and that makes choosing high calcium foods even more important.

By checking the Calcium % in foods, you will see that certain products, like orange juice, can have any where between 5 and 30% calcium, so check those food labels.

Cholesterol Sodium Protein

Like fat, you should limit the amount of cholesterol and sodium in your child’s diet.
If you consider that 5% DV or less is low and 20% DV or more is high, you can see that the food label pictured above is high in both cholesterol and sodium.

A good way to find foods that are low in sodium is to read labels and choose those foods that have less than 140 mg of sodium per serving or that are labeled as being ‘low in sodium’ or ‘very low in sodium.’

To find foods that are low in cholesterol, look for foods with less than 20 mg of cholesterol per serving.


Many of today’s popular diets, such as Atkins and the South Beach Diet, put an emphasis on eating a lot of protein and avoiding carbs. However, according to the American Academy of Pediatrics, protein should only ‘make up about 10 to 12 percent of each day’s calories.’ And keep in mind that most children in America get more protein than they need in their diet, especially if they eat meat, eggs, milk products, and a variety of plant based foods, such as beans, nuts, and soy products.

Percent Daily Value

Understanding the Percent Daily Values on a food label can help you choose foods that are high in good nutrients and low in bad nutrients.
Remember that 5% DV or less is low and 20% DV or more is high for a food component. So for things like fat, saturated fat, trans fat, cholesterol, or sodium, look for foods with a low % DV. For these nutrients, you should try to eat less than the 100% DV.

And look for a high % DV for ‘good things,’ like dietary fiber, vitamin A, vitamin C, calcium, and iron. You should be eating at least the 100% DV for these nutrients.

One thing to consider is that the % DV is based on a 2,000 calorie diet, which is the average energy needs for a child that is 7-10 years old. So for your older children and teens, they will likely need more than 100% DV.

Also remember that the Percent Daily Values are listed for a single serving, so if you eat two servings, you should double %DV. For this food label, you can see that eating two servings provides your kids with almost 80% of their Percent Daily Value of sodium!


Reviewing the ingredients list is important, especially if your kids have food allergies. Reading the food label pictured above, you can see that this food has cow’s milk, wheat flour, and eggs, so wouldn’t be a good idea for a child with a milk, wheat and/or egg allergy.
The ingredient list can also help you identify ‘hidden’ ingredients, like added sugars (bad), whole grains (good), and trans fats (bad).

Added Sugars

Foods with added sugars will list corn syrup, fruit juice concentrates, honey, molasses, etc. on their ingredient list. Other names for added sugars can include:
brown sugar
corn sweetener
high-fructose corn syrup
invert sugar
malt syrup
raw sugar
Whole Grains

The ingredient list can also help you find foods made with whole grains, which are healthier and are preferred to refined grains. Whole grain foods should have one of the following whole grain ingredients listed as their first ingredient:
whole wheat
whole oats
brown rice
graham flour
whole grain corn
whole rye
wild rice
On the other hand, a food is not made with whole grains if it is labeled with the words multi-grain, 100% wheat, seven-grain, stone-ground, bran, or cracked wheat.
Trans Fats

Although the amount of trans fats isn’t yet listed on most food labels, making them hard to avoid, you can often identify that they are in a food if it lists ‘partially hydrogenated vegetable oil’ on the ingredient list.


Posted in Uncategorized with tags , , , , , , , , , , , , , , , , on June 15, 2011 by ecofrenfood


a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells.. Sugar substitutes like NutraSweet, Equal,Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water–best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc..) to enable the body’s own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body’s normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.

Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit.. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapis another means employed to destroy cancer cells.

Plaintiff Foods Hair Loss

Posted in Uncategorized with tags , , , , , , , , , , , on April 3, 2011 by ecofrenfood

Plaintiff Foods Hair Loss

Thinning hair is a horrible thing for women. Not only have external treatment, food intake is also important guarded. If you start to see hair loss, hair piled on the floor, pillow, or a water hole in the bathroom, you should start trying mengasup foods that strengthen and protect your scalp. Here are a few:

Fish, eggs, and nuts
The main content of hair is protein. Therefore, try eating protein will be helpful for healthy hair. However, that does not mean you can eat high protein foods as they please regardless of other content. Steak, for example, is rich in protein, but also high in fat. High fat will increase testosterone levels. This is believed to cause hair loss. So, the steak is food that should be avoided for no more hair loss. Pick enough protein foods, like fish-ikanan (which also has other content that are good for the body), chicken, veal liver, low-fat cheese, eggs, almonds, seeds, and yogurt. Soy milk and tofu is also a good food additive because it is rich in protein and low in bad fats.

Iron plays an important role in producing hemoglobin, the part of blood that carries oxygen to all organs and tissues. When hemoglobin is in a healthy level, oxygen is distributed properly. This means you get your scalp healthy blood flow and will stimulate and build healthy hair. Adding iron in the diet does not mean you should eat liver every day. You can add sweet foods, such as raisins and cherry juice, rich in iron.

Eggs, dates, raisins, dark green leafy vegetables, whole grains and cereals are also rich in iron. Vitamin C helps iron absorption, which can be obtained from oranges, strawberries, and lemon.

Bean sprouts
Our bodies use a substance called silica (not silica gel for absorbing moisture in the bag) to absorb vitamins and minerals. If the body lacks silica, vitamin every day that you enter will not be useful. Silica can be obtained from the bean sprouts, cucumber skin, red and green peppers, and potatoes.

Posted by Smart & Solutions

Raw Almond

Posted in Uncategorized with tags , , , , , , , , , on December 12, 2010 by ecofrenfood

Raw almonds are some of the healthiest, most “nutritionally-dense,” energy-packed fitness superfoods available.

Almonds have more dietary fiber and more calcium than any other nut

Types of Nuts

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , on December 12, 2010 by ecofrenfood

Almond: While the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is also used in making baklava and nougat. There is also almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste.

Brazilnut: Despite their name, the most significant exporter of Brazil nuts is not Brazil but Bolivia, where they are called almendras. In Brazil these nuts are called castanhas-do-Pará, literally “chestnuts from Pará”, but Acreans call them castanhas-do-Acre instead. Nutritionally, Brazil nuts are rich in selenium, although the amount of selenium varies greatly. They are also a good source of magnesium and thiamine.

Cashew: Originally spread from Brazil by the Portuguese, the cashew tree is now cultivated in all regions with a sufficiently warm and humid climate. Cashews have a very high oil content, and they are used in some other nut butters to add extra oil. Cashews contain 180 calories per ounce (6 calories per gram), 70% of which are from fat. Cashew is produced in around 32 countries of the world.

Chestnut: The nuts are an important food crop in southern Europe, southwestern and eastern Asia, and also in eastern North America before the chestnut blight.In southern Europe in the Middle Ages, whole forest-dwelling communities which had scarce access to wheat flour relied on chestnuts as their main source of carbohydrates.

Hazelnut: Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.Additionally, for those persons who need to restrict carbohydrates, 1 cup (237 ml) of hazelnut flour has 20 g of carbohydrates, 12 g fibre, for less than 10 net carbohydrates.

Macademia: The nuts are a valuable food crop. Only two of the species, M. integrifolia and M. tetraphylla, are of commercial importance. The remainder of the genus possess poisonous and/or inedible nuts, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides.

Pecan: They can be eaten fresh or used in cooking, particularly in sweet desserts but also in some savory dishes. One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe. Pecans are also a major ingredient in praline candy, most often associated with New Orleans.

Peanut: The peanut, or Groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to Mexico and Central America. It is an annual herbaceous plant growing to 30 to 50 cm (1 to 1½ ft) tall. Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey balls. The last of these is often used to mean the entire pod, not just the seeds.

Pinenut: Pine nuts are the edible seeds of pines. About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of value as a human food. In Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer.

Pistachio: The kernels are often eaten whole, either fresh or roasted and salted, and are also used in ice cream and confections such as baklava. “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease”.

Walnut: The nuts of all the species are edible, but the walnuts commonly available in stores are from the Persian Walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the ‘Carpathian’ walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery.