It seems like it comes earlier every year - the first day of school, that is.
There was a time when Labor Day marked the end of summer and the start of the school year. All-day celebrations at various city parks would climax with spectacular fireworks displays in the evening. And when the last sparkle faded, all good school children knew they had to hurry to bed: school would start in the morning. The same pattern prevails today. The first day of school is marked by the same rituals and rhythms of life as in the past, though the celebration takes place indoors and the school year is longer. Back-to-school was buying new clothes, new "school shoes," and a new lunchbox. It was catching up with your old friends and making new ones. It was mothers packing nutritious meals for their children to eat at school. It was hungry youngsters eagerly opening new lunchboxes to find... ... that the apple had squashed the sandwich; the pear had pulverized the potato chips; the peach had turned into puree. Sound familiar? You've packed a good lunch: a healthy sandwich made with whole grain bread; carrot sticks; fruit; a couple of cookies; a package of chips. Add a carton of milk from the cafeteria and your child has a fairly balanced meal. When your child eats on the run, he probably doesn’t even remember what he ate, let alone whether it was good for him. On the other hand, when you pack his lunch, he has time to think about how full it is. But then there's the problem of keeping everything intact. There's not really enough room for the whole fruit, but it'll turn brown if you cut it. And you're not sure that cookies and potato chips qualify as "nutritious" foods. Short of leaving out half of the lunch, what do you do? Say it with me, class: "Dehydrate!" Dehydration is a great way to reduce the size of fruit and prevent damage to it. Dehydrated foods are easy to pack, light-weight, and not at all messy to eat. A little bit goes a long way, too: each bite is so packed with concentrated flavor and nutrients, that one large fruit is enough for two or three days. It's simple to make: just slice the fruit, pretreat as needed, load the trays, and start the dehydrator. In a few hours, you'll have tasty, convenient snacks for your young folks to enjoy! Instead of the regular sweets you'd put in the lunchbox:
Lunchboxes, pails, bags, or buckets don't have to be disaster areas. You can keep them nutritious and neat with dehydrated treats.
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Dehydrated food recipes became very popular in the 60's, during the time of the Cold War and the Cuban missile crisis. In many places in the United States, bomb shelters were constructed, and people actually had to stay underground for extended periods of time. This was the time when canned foods and dehydrated foods became a necessity for most citizens.
Even when they were in bomb shelters, people did not want to miss out on flavorful dishes in exchange for the bland taste of preserved foods. This is why many of the bomb shelter occupants developed different kinds of recipes to improve the taste of the canned foods that are available to them. This is why canned food recipes had to be developed to use the canned food products to their fullest advantage. The following are some canned food recipes from my book... CAULIFLOWER WITH BACON Cut a head of cauliflower into small flowerets. The longer the war ensued, the more creative people became in inventing their own food recipes. There were actually a lot of options for them to make their culinary innovations. Several kinds of dehydrated foods were available - meats, vegetables, soups. They used different combinations of these foods to make quite delicious food. Dehydrated foods, without refrigeration, did go bad. It was impossible to store them for long periods. The development of the refrigerator solved this problem. By the early 1950's, there were plenty of refrigerators on the market. During these busy modern times, people still follow these recipes when cooking. They are actually gaining popularity again today because of the busy lifestyles of most people. Many people still follow these recipes today as they help them save time in the kitchen. They are easy to follow, and they are also easy to prepare. When preparing a meal, one can get confused about how to prepare things in the kitchen. The most common food recipes that are being used today are those of instant soups. These soups are very convenient to prepare and almost anyone can make them in no time at all. These factors are mainly responsible for their popularity. Another trend that is going on today is that people are starting to make their own dehydrated foods instead of just purchasing their supply from the food stores. There are equipment that you can buy that will help you prepare dehydrated meal more efficiently, such as the dehydrating machine. This is a great tool for removing water from almost any kind of food. Once you have created a dehydrated meal, you can now follow any of the dehydrated meallrecipes to prepare a sumptuous dinner. The Dehydrated Meals Dinner: BBQ Beef To prepare the BBQ Beef, you will need: 1 cup of cooked rice 1/2 cup of dehydrated meat 1/2 cup of dehydrated vegetables People also find these dehydrating machines useful when they are going camping, or if they simply want to stock up on food that will easily spoil in its natural state. No matter where you want to use your dehydrated food items, there are many dehydrated food that you can follow to turn them into delicious and nutritious meals for your family. Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste. Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing. Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action. Follow available guidelines for blanching . Once blanched, chilled and drained, you are ready to dry or dehydrated vegetables for long term storage. The Rules Of course, there are heaps of rules...but let's start here. There are three methods used to dry or dehydrate vegetables. Sun dried, commercial dehydrator or oven. Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce. Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most. You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time. So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result! Oven drying A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time! Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature every half hour or so. Lay out your vegetables on stainless steel screen mesh or wooden frames covered in cheescloth. Do NOT use cookie sheets as the air must circulate around the food. Having the food sit next to metal sheets may also transfer a metallic taste. Using other types of metal materials may react with the food so please don't. Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another. Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout. Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving. Depending on the vegetable you are drying it will take between 4 and 12 hours to dry. Once they're done, the vegetable pieces will be hard and should shatter if hit with an instrument. Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using. The USDA recommends eating five to nine servings of fruits and vegetables each day for optimal health. Living with Type 2 diabetes, it's especially important you try to hit that mark each day.
If you're having a hard time getting your five to nine servings of vegetables each day, you should consider using dehydrated vegetables in your foods. They're compact, economical, and very convenient to use. Plus, since they take up so much less space than full-sized fresh produce, you can really save a lot of space in your refrigerator for other foods. But many people are still a little hesitant about buying fresh fruits and vegetables in bags. They're not sure how long they'll last, how to store them, or how to keep them from spoiling. We're here to tell you that you should have no fear. Dehydrated vegetables have been found to retain their vitamins, and in fact, they've been shown to increase in antioxidant composition. How? This type of vegetable loses most of their water content, so all of the nutrients get compacted and concentrated in the dried out vegetable. And like we've learned with tomatoes, the bioavailability of antioxidants in fruits and vegetables changes depending on how they are cooked (or not cooked). Some dehydrated vegetables contain 10 to 50 times as many vitamins and antioxidants compared to the same volume of their fresh vegetable counterparts! Another bonus to this is that their weight to volume ratio is much higher than their fresh counterparts, making them more efficient to carry in your pack. Grains and Flours Grains and flours can be a great addition to your food storage. Rehydrating and Using Dehydrated Vegetables If you are going to use dehydrated vegetables in a stir-fry, bake, casserole, salad, or really anything other than a soup or stew recipe, you'll need to rehydrate them first. Simply soak the vegetables to cover in lukewarm water until the vegetable is softened; this often takes 30 to 60 minutes. If you need to soak your vegetables longer than a few hours, stick them in the fridge until they're softened. Drain the vegetable, blot dry, and use in your recipes. Use un-soaked dehydrated vegetables immediately if you're making a soup, stew, chili, or other hot liquid recipe. By adding the dehydrated vegetables directly into the hot liquid, they automatically soften inside and cook into the pot. This is a fantastic way to bulk up stews and chilis with a heart amount of vegetables - especially since you don't have to sauté the vegetables in oil first to make them taste delicious. The other day my son and I made a huge pot of vegan black bean chili, with a huge pile of sautéed mushrooms, sweet potatoes, and onions thrown in at the end. It was a hit, as usual! For a tasty potato chip alternative, eat dehydrated vegetables raw for a fantastic crunchy snack. You'll avoid the extra fat and calories of salty snack foods, while at the same time getting closer to your five to nine daily servings. For a quick and easy meal, try some instant noodles. They're fast, filling and can be pretty tasty if you get creative with the add-ins. Throw in some veggies, flavor packets, a little soy sauce or anything else you think might be tasty. If you're shopping at a health food store or co-op, you can almost always find dehydrated vegetables in the bulk section of the store. Otherwise, look for brands that carry packaged varieties, such as "Just Veggies," in the produce section of your regular supermarket. People have been dehydrated vegetables for years to preserve their food. These days dehydrated vegetables are a low-fat alternative and delicious snack for many people. Dehydrated vegetables can also be used in soups and other food without having to run to the shop to get fresh products.
Dehydrating your vegetable is very easy if you follow the instructions below: Step 1 When dehydrating your vegetables bear in mind that vegetables such as beans, mushrooms, peppers, cauliflower, corn, beets, zucchini, beans and potatoes are the easiest ones to dehydrate. Although almost all vegetables can be dehydrated, the above vegetables are most often used. Step2 Thoroughly wash your vegetables using water only. Cut your preferred vegetables into 1/4 inch slices which will make the dehydration process easier. Step 3 If you are using your oven for drying make sure that the temperature is below 200 degrees (ideal temperature for dehydrating food is 112 degrees in order to preserve the enzymes and nutrients). Should you be using a dehydrator to do the job the temperature should be 150 degrees. You can also sundry your vegetables in a window sill, but note that you will need at least 2 to 4 days of warm weather. Step 4 Place your vegetables in a single layer on the dehydration rack when using a dehydrator or on a baking plate if using the oven or sun. Step 5 The dehydration process can take anywhere between 6 and 16 hours. Perfectly dehydrated vegetables are crisp with no softness on any part. Step 6 Store your dehydrated vegetables in an airtight container in a cool and dry place. You can also store the dehydrated vegetables in freezer bags in the freezer if you prefer. Tips for Dehydrating Vegetables: * Excluding mushrooms, onions and peppers you should always wash, slice and blanch your vegetables prior to dehydration. * You can dehydrate your vegetables by starting off with a higher temperature and lowering the temperature after about an hour. * Before using your dried vegetables in recipes, you will need to soak or cook them. * Rehydrated food tends to spoil quickly so use it as soon as possible. * Drying times for each vegetable will differ. Below is a guide to help you with the amount of time needed to dehydrate the vegetables of your choice. Green beans: If you break these into 1 inch pieces, blanch and dry the pieces for about 6 to 12 hours. Carrots: Peel the carrots and slice or shred them. Dehydration will take about 6 to 12 hours. Beets: Peel and slice the beets into 1/4 slices after cooking. Dry until they are leathery for 3 to 10 hours. Corn: Blanch the corn and cut off the cob. Dry until brittle for about 6 to 12 hours. Peas: Dry until brittle for 5 - 14 hours. Broccoli: Dry cut pieces for about 4 to 10 hours. Onions: Slice onion into 1/4 inch slices and dry for 6 to 12 hours. Potatoes: Slice the potato in 1/8 inch thick slices and dry for 6 to 12 hours. Cauliflower: Cut into pieces and dry for 6 to 14 hours. Tomatoes: Peel the tomatoes by dipping them in boiling water which will loosen the skins. Slice or quarter and dry for 6 to 12 hours. Mushrooms: Wipe off with a cloth. Cut into pieces or dry as is at 90 degrees for the first 3 hours and 125 degrees for the rest of the 4 to 10 hours drying time. Zucchini: Slice into 1/8 inch thick slices and dry for 5 to 10 hours. Sweet peppers: Take out the seeds and chop into size you would prefer. Dry for 5 to 12 hours. Picky eaters need not be afraid they are eating frozen fruits and vegetables. Frozen and canned fruits and vegetables are packed at the peak of freshness. In many cases if stored for short periods of time at well controlled temperatures they are more nutritious than fresh picked. Fresh produce spends time losing nutrition on the grocery store shelf.
Vegetables stored at room temperature lose significant amounts of water soluble vitamins. Since water soluble vitamins are naturally occurring, they are not added by the manufacturer. They are lost when stored for long periods of time. Many people have misconceptions about freezing. 7 out of 10 American adults don't get the recommended daily servings of fruits and vegetables according to the American Journal of Preventive Medicine. Many Americans are afraid to try new types of these foods or they simply do not have time to prepare them in exciting, fresh and appealing ways. Produce is healthfully beneficial and by increasing their intake Americans would increase their vitamins and fiber and lower the calories in their diet. While an ideal low calorie snack or meal fruits and vegetables are not only full of vitamins and minerals, they also have phytochemicals, which are nutrients scientists believe to have cancer-fighting properties. Research has shown that people who eat more produce may have a lower risk of diseases including; stroke, cardiovascular disease, type 2 diabetes, many cancers and coronary heart disease and they should be added to the diet as an integral part of a weight-control diet, a training diet and an everyday diet. Whether eating canned, frozen fruits and frozen vegetables, eating a variety nutritious produce will encourage the increase in vitamin and fiber consumptions and improve in overall health. While fresh and in season is wonderful people need not feel guilty or that they are not getting a nutritious serving by eating frozen or canned foods. They should work to eat fruits and vegetables at every meal by easily serving them as a side dish or dessert, or incorporating them into main entrées. Another suggestion is to try adding dried or fresh berries to salads or cereal. Grilling fruits is a great way to enhance their sweetness without adding sugar to create a great side dish or desert. A mixture of vegetables can be cooked into casseroles or stir fried. Substituting favorite meat pizza toppings with vegetables and fruits is a simple way to add canned and frozen fruits and vegetables to your diet. There are unlimited recipes available online and in cookbooks to give a humdrum meal more creative nutritious ideas. Don't be afraid to eat frozen and canned foods because of the lack of nutrition. Instead, work to increase the amount of fruits and vegetables in everyone's diet. Increasing the intake of produce will benefit anyone. It need not only be fresh fruits and vegetables. Canning and freezing fruits and vegetables also provide abundant nutrition. A great way to increase the amount of fruits and vegetables in the diets of American children is to provide access to school garden programs. The U.S. Department of Agriculture has a national school garden program. LuAnn Frost BA, MS. Mrs. Frost home schools her two children. She maintains three websites. She owns home businesses, writes articles on homebusinesses and living with a child with autism. Ice cream, ice cream, we all scream for ice cream". Then we look in the mirror and scream again when we see that the ice cream has taken up permanent residence on our belly, hips, and thighs.
Are you a fan of the cool concoction but tired of paying the price for indulging in the dairy delight? Or are you lactose intolerant and a simple scoop of your favorite flavor will cause you to scream with anything but delight? For whatever reasons you regret craving the cold, creamy stuff, don't despair. There is a solution to your predicament. Meet the popular dessert's culinary cousin: frozen fruits! The average American eats about 22 teaspoons of sugar per day, and the average teenager consumes 35 teaspoons. Sugar calories do not appear to curb hunger for very long, and they’re not the best energy source for your metabolism. Homemade fresh fruit sorbets are the healthy equivalent of their evil relative. They don't contain dairy products, unpronounceable chemicals, high-fructose corn syrup, refined and processed sugar, animal fat, or high amounts of calories and guilt. They do contain fresh fruit and nothing else. Oh, yes there is one other ingredient: the ability to kick cravings for that other substance right out of your head. What you will need to make this frozen treat is a masticating style juice extractor and a variety of fruit in any combination you desire. Adding banana to any assortment will give extra creaminess. Cut your fruit into chunks, place them in a container or plastic bag, and freeze. Once the fruit is frozen you can run the chunks through the masticating style juicer using the "blank" screen. This allows the entire fruit to pass through the masticating process and out the juicer nozzle. What you will have is something resembling soft-serve ice cream without its sinful qualities. Instead you will have a delicious, angelic wonderfulness with some truly good things to recommend it, like all the vitamins, minerals, enzymes,and natural fiber of fresh fruit. So if you have been mourning the thought of having to give up your favorite dessert indulgence, think again. Get into the kitchen and whip up some homemade fruit sorbet. It's cold, it's creamy, it's sweet, it's satisfying, it's good for you and it's oh so good. It may even cause you to scream with delight. This sorbet is delicious on its own and also makes a great topping for pies, cakes, or ice cream. I like to serve it at the end of a meal, like the perfect finale to a perfectly wonderful evening. Yasmeen Harper is the owner of Face Value Portraits. She has been drawing and painting high quality commissioned portrait art for thirty years. Portraiture of adults, couples, children and pets is available. You may choose between three different portrait sizes, as well as color or black & white. All work is done from your photos. A custom work of art will be created for you, to your specifications, and be shipped to you, matted and framed and ready to hang. Portrait art makes a perfect gift, to yourself or another, and will come to be cherished as a family heirloom. To view the gallery of her work visit her website. Ordering is simple and easy, and checkout is safe. The five-a-day idea is now a well accepted part of planning a sensible healthy diet. Including at least five portions of fruit and five portions of vegetables can have a really positive impact on our long term health. As part of weight loss planning, they are invaluable, if only for the fibre they provide.
However, many people claim that it is not easy to include all five every day. This can certainly be true and is also made more difficult by one mistaken belief, which surveys show the majority of people hold. The mistaken belief is that we need to have a large meal at night to be ready to go to sleep. The truth is that we do not need a large meal to be ready to go to sleep. This is thinking that fresh produce is always superior to frozen. There are a number of reasons why this particular belief may not be true and to include frozen fruit and frozen vegetables in a healthy weight loss diet can indeed have many advantages. Firstly, in terms of food value - the nutrients contained within the food. That which is 'fresh' on the shelves might not actually be so fresh. Transport and storage can mean that many of your shop-bought fresh fruits and vegetables might have lost up to half their nutrition value. Produce in the freezer was often frozen in the peak of its condition, so at time of cooking has at least as much - if not more - food value as that bought 'fresh'. So if you can not eat fresh from your own garden, frozen food can be a good idea. There are also some frozen foods which can score higher on taste as well. They are usually harvested in their best condition, while some of those for sale fresh must be picked early, to make sure they last long enough on the shelves. This means that sometimes a lot of the natural flavor is lost. I often wonder how much thought the people who supply us with fresh produce give to how it will taste. It’s possible that some of the tasteless vegetables we buy are picked too early and then held in cold storage until they’re needed. When you take into account the general all-year-round availability and the cost advantages - frozen can be twenty percent cheaper than fresh - there can be many reasons to include some frozen fruits and vegetables in a healthy weight loss diet. They are particularly good in smoothies and frozen fruit desserts. The first issue to be aware of is the size of the frozen fruit versus the fresh. The larger the fruit, the more calories it will have. Variety is usually one of the keys to keeping a good diet interesting, so making it easier to stick with. Including some frozen produce can give you the opportunity to ring the changes, when there is not so much choice on the fresh shelf. It really is not a case of which is better, fresh or frozen. Both can have their place in a well planned healthy diet. Keep your mind open for ideas and suggestions. This will help greatly in your quest for a good healthy weight loss diet. At my house, we just love frozen fruit smoothies. They are simple to make and are actually good for you. You can make these delicious cool drinks with just about any type of fruit or even combine different types of fruit. Let me explain exactly how to make a frozen fruit smoothie. It is quite simple.
To Make These Amazing Smoothies You Will Need: We'll start with the equipment. You will need a blender to make good smoothies. A regular blender will do the job. A small, personal blender like the magic bullet is nice to have because you can customize each smoothie. Of course regular blenders work just as well, plus you can make more servings at a time. Frozen fruit comes next. Frozen smoothies can be made with all sorts of different fruit and and feel free to mix and match as well. Great fruit to start with is strawberry, peach and banana. Fruit such as blueberries and raspberries should be added in small quantities, as they will make the mixture too thick and difficult to blend. In addition to fruit, ice is a key ingredient for a good smoothie. Yogurt makes another great addition to just about any smoothie. They give it a nice tangy flavor and creamy texture. Low or non-fat yogurts are the most figure-friendly, but you can use any type of yogurt as well as any flavor. You can also use Greek yogurt which is thicker and has more protein per serving. The last ingredient you need in your smoothie is a liquid to thin the drink out and make it blendable. You can use water, milk or your favorite juice. Add just enough liquid to get the smoothie to the consistency you like. A good ratio to use is 2-1-1 (frozen fruit - yogurt - liquid). A good example would be 2 cups frozen strawberries blended with 1 cup low-fat vanilla yogurt and 1 cup skim milk. Add more or less liquid until your smoothie gets the consistency you like best. You can also throw in a few ice cubes and blend them into your smoothie Time to Blend: Let's talk about blending. Start by blending the fruit and yogurt a little, then add your liquid and blend away. If your blender has a pulsing function (most do) use it. It allows any larger piece of fruit to sink back down to the bottom and get chopped up. That way you will end up with a nice smooth smoothie. If your blender starts working too hard, it's time to add a little more liquid to make sure everything moves around well. For smoothie recipes that call for ice in it, start with the ice and chop it up in your blender before you add the remaining ingredients. It will help mix the other ingredients together. I tend to make most of my frozen fruit smoothies with only frozen fruit, but you can also use a combination of fresh and frozen. You can purchase the frozen fruit at the store, or freeze your own when it is in season. It is very easy to freezer berries for example. Just put them in a freezer bag and freeze them whole. Slices of frozen banana make a great addition to just about any fruit smoothie. Whenever you find yourself with a banana that's getting a little too ripe, peel it, and then slice it. Put them into a freezer bag and freeze until you need them for a smoothie. Adding them gives your smoothie a nice creamy texture and adds some sweetness as well. Make the perfect smoothie with this strawberry smoothie recipe. Try it and you can find more smoothie recipes at https://www.sinofrozenfoods.com/ Freeze Dried and Dehydrated fruits: Which Is The Better Method for Long Term Survival fruits Storage12/22/2021 Spring is in the air, friends are getting married and this time I know exactly what to get for them. The happy couple are both diabetic and both like sweets and desserts which makes them a perfect fit for a frozen fruit treat maker!
The shock of having to go from normal diet to zero sugar in a week (or less), is profound. My husband really struggled to stay cheerful as one by one the old favorites vanished off his plate. No more sticky caramel sponge, or white chocolate cream cheese, no more rich sweet ice creams with boozy combinations. In fact, as he put it no more foodie fun. The reality sunk in over a couple of weeks, even breakfast of homemade bread toasted with marmalade was out, forget normal marmalade it's loaded with sugar. Most breakfast cereals have added sugar, check on the side of the box and you'll be in for a nasty surprise as there's very few with low enough sugar to qualify as diabetic friendly. I won't run through the whole day's meals and how dismal the options looked, least said soonest mended I reckon! Well I love cooking, eating and a challenge, which is just as well because finding replacement meals which would keep everyone happy and bring his love of food back was a challenge alright! Getting a home rotisserie oven to cut sugar out of deli bought meat was one big step and a positive change in way we cooked, making low fat low sugar cooking of meat and poultry a breeze. There are so many marinades using lemon, lime, garlic and other strong herbs like rosemary that you'll never miss the unnecessary sugar or be stuck for ideas. Desserts - Much More Tricky Making sponge pudding and fruit based desserts with sweeteners is easy enough, but it does mean cutting out a chunk of time and freezing down for future use. Low sugar ice cream is impossible, unless you make the custard version and even then it ends up with a rather odd consistency without any sugar to bulk it up and keep it from freezing rock hard. The breakthrough came at a party several years ago now, where the hosts were dishing out what looked like gallons of ice cream to kids. Way too much, huge portions! Turns out it was a Yonanas Healthy Treat Maker, and it uses only frozen fruit to turn out creamy delicious iced desserts, which diabetics can indulge in. Yes, they still have to watch it and not go mad with strawberries, but compared to just three squares of chocolate, it's much the safest option. The only thing that limits you with these is your imagination, because virtually any combinations of fruit or berries can be frozen down hard and used, as can yoghurt which we freeze in cubes and add for a different flavour. Bananas give substance and creaminess where pure frozen fruit will yield a sorbet like iced treat. At last something to beat back the sugar cravings, something which tastes delicious and is made in minutes - and something healthy enough to serve as an extra on hot summer days. Of course when no one is watching, non-diabetics can add chocolate chips, liqueurs, cream and a whole list of other less healthy ingredients, thus keeping everyone happy! There is one other massive benefit to these frozen treat machines. If you have kids and they won't eat enough fruit this could be your solution, it worked for the hosts of that party and cast the same spell over our kids, in fact it took them several weeks to work out that what was going into the Machine was simply fruit, and by then it really didn't matter anymore. For anyone cutting sugar or trying to get their kids into healthy ways, these are inexpensive little machines which can make all the difference. Meggy is frequently asked which gadgets for the kitchen are worth the bother and which to leave well alone, so if you want to read her reviews for Yonanas frozen treat makers of which there are several models, you'll find plenty more information. Plus there's kitchen tips, gossip, recipes and more pithy product reviews including the lowdown on what sucks and what works at Gadgets For The Kitchen, where you can always be sure of a gourmet welcome. |
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