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Tips Of The Day!

 Always try to eat a variety of fruits and vegetables that match the color of the rainbow through out your day and throughout your meals! 

This will help give you a feeling of variety in not only taste, texture, and flavor, but it will also make food very interesting and satisfying!


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Tips Of The Day!

  When a recipe requires sugar, try using a fruit replacement instead such as dates, raisins, craisins, berries fresh, dehydrated and or frozen, and or any fresh or frozen or dehydrated fruit of your choice remembering to take into account the change in flavor and texture. Another tip is to use cold pressed extra-virgin coconut oil and coconut sugar again remembering to take him to a count the change in flavor and texture. Coconut sugar can be used as a replacement for regular sugar by itself but because both coconut sugar and coldpressed extra virgin coconut oil are both sweet; adding the coldpressed extra virgin coconut oil keeps the sweetness for which you are searching to replace without requiring the use of as much as sugar.
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Recipes!

  Darkened Oven Roasted Unsun Drunken And Dried Tomato Paste Cupcakes 1 tablespoon freshly minced Rosemary  1 tablespoon freshly minced Basil 1 tablespoon freshly minced oregano 1 tablespoon freshly minced to Sage 1 tablespoon freshly minced thyme 1 tablespoon minced bayleaf 2 to 3 pounds or more of any variety of tomatoes preferably those with less seeds One head of garlic One cup of Cold pressed extra-virgin olive oil or avocado oil 1 tablespoon of Cold pressed flaxseed oil or cold pressed flaxseed oil 1/4 cup red wine 1 tablespoon ground white pepper 1 teaspoon pink Himalayan sea salt Parchment paper or wax paper One large bowl Plenty of cheese cloth or Muslin sheets or a nut milk bag Silicone or glass cupcake pans Preheat the oven to 350°F Core and deseed 2 to 3 pounds or more of any variety of tomatoes, save the seeds for future recipes Bring a large stockpot of water to a boil.  Add the tomatoes to the boiling water for a few minutes, prepare an ice bath for the tom...
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