Scones from Sarah

1Ib Self Raising Flour 

4 Teaspoons of Baking Powder

4 ozs of Margarine (will try with Butter next time Kim)

Rub all of the above ingredients together finely.

Then add

2 ozs of Sugar

6 ozs of Sultanas

 

Mix the above together

With a fork add approximately half a pint of milk – slowly to make a soft dough – add more flour if too wet.

Roll out onto a flat surface – about quarter of an inch thickness

Cut out into individual rounds and glaze top with a beaten egg (but not for Ricardo!!)

Place on a baking tray at about 200 c (approximately 10 – 15 mins) until golden brown.

Enjoy with fresh cream and jam or butter.  I like to warm them in the microwave and add butter and jam.

Happy eating!

Sarah

Minerals Compliment Vitamins

MINERALS are an important part of our daily diet. Did you know that without certain minerals consumed in our diet that we risk changes in blood production, bone growth, organ function, and vessel stability? While only 5% of the human body is made up of mineral matter, they are critical to keeping the blood and tissue fluids from either becoming too acid or too alkaline.  Minerals allow other nutrients to pass into the bloodstream, which aids in the transportation of nutrients to the cells and also draws chemicals in & out of the cells.  It’s a big job for such a small object whose sole job is to make sure, that our bodies are healthy and strong.

Additionally, vitamins cannot effectively work in our bodies without the correct balance of minerals. In other words a well balanced diet must be eaten.  For example; calcium is needed for vitamin “C” utilization, zinc for vitamin “A”, magnesium for “B” complex vitamins, selenium for vitamin “E” absorption, etc.

 

Calcium: Dairy Products, Tofu, Salmon, Almonds, Oranges, Broccoli

Zinc: Oysters, Crab, Beef

Magnesium: Grains, Legumes, Nuts, Beef

Selenium: Fruits, Vegetables, Nuts

Carbohydrates or Saccharides

Carb o hydrate =  Carbon and hydration for the body.

Carbohydrates are also known as saccharides, or simple sugars, they are: lactose, fructose, cellulose, lactose and glucose.  These sugars are not the white table sugar (sucrose) that most of us are familiar with, but instead come from plants or milk, which provide us with daily energy.

Fruits and vegetables provide our bodies with: nutrients, water and energy.  Their sugar group is fructose and cellulose.

Whole grains are critical for B Vitamins, which are linked to: focus, mood stability and strength. When flour is reduced from its natural brown color, the flour loses its nutritional value. The whole grains and cereal come from the group of sugars called cellulose.

Milk also provides us with the nutrients, fluid and energy and comes from the sugar based group of lactose.

Our glucose levels in our blood reflect our nutrient and energy uptake.  Eating the proper quantity of “sugars” reflect how our body is utilizing the foods that we eat and how much daily exercise we are getting.  A favorable glucose level is between 65 and 100.

Although some of these molecules are larger in size they are primarily derived from a simple molecule whose basic form is made up of two carbon’s, a hydrogen and an oxygen.