Are sunny roasted almonds good for you

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Eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss. [ Source: http://www.chacha.com/question/are-sunny-roasted-almonds-good-for-you ]
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Are sunny roasted almonds good for you
http://www.chacha.com/question/are-sunny-roasted-almonds-good-for-you
Eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss.

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I’m really proud of myself!!?
Q: I just made the best vegan banana muffin all by myself! My parents are out for the day, so I decided to get a recipe off the internet and make something yummy!The muffins are really good…. very moist+ healthy too!Here’s the recipe if you’re curious:The Recipe: Sunny Banana MuffinsWet Stuff: * 3/4 cup flax mixture * 3/4 cup canola oil * 1 1/3 cup date sugar or Florida Crystals * 2 cups soy, rice or almond milk * 3 cups banana, mashed well * 2 tsp. vanillaDry Stuff: * 4 1/2 cups whole wheat pastry flour * 2 Tbsp. baking powder * 1 tsp. baking soda * 1 Tbsp. cinnamon, ground * 2 tsp. nutmeg, groundGoodies: * 1 cup sunflower seeds, hulled and roastedDirections: * Sift all dry stuff into large bowl and set aside. * Whip all wet stuff 2 – 3 minutes in mixer at high speed. * Blend wet into dry and fold in goodies. Do NOT over mix. * Fill paper muffin cups 3/4 full with batter. * Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.Read more: “Vegan Pumpkin and Banana Muffins: Vegetarian Pumpkin Muffins & Banana Muffin Recipes Egg Substitute” – http://healthy-desserts.suite101.com/article.cfm/vegan_pumpkin_spice_muffin_recipe#ixzz09wU3gFFIYields: 24 muffinsSo, here’s a question:What’s your favorite vegan/vegetarian recipe?Wow thanks for the cupcake recipe… might have to buy that book.Yea thanks for reporting me. I asked a question. “Whats your favorite vegetarian/vegan recipe. ?” Maybe you should read the question before your report, Sherlock.That’s not a legitimate answer. Reported.
A: My favorite vegan recipe is the Your Basic Chocolate Cupcake recipe in “Vegan Cupcakes Take Over the World” by Isa Chandra Moskwitz & Terry Hope Romero. 1 cup soy milk1 tsp apple cider vinegar3/4 tbsp sugar1/3 cup vegetable oil1 tsp vanilla extract 1/2 tsp vanilla extract, chocolate extract, or almond extract1 cup all-purpose flour1/3 cup unsweetened cocoa3/4 tsp baking soda1/2 tsp baking powder1/4 tsp table salt Whisk together 1 cup of soy milk and 1 tsp of apple cider vinegar and let it curdle for a few minutesAdd the sugar and other wets, mix well.In another bowl sift together the drys, mix well, and then mix with wets in two batches making sure not to leave large lumps. Pour into muffin tins 3/4 full and bake at 350* for 18-20 minutes.I love these with the vegan butter cream icing recipe that is in the book as well, but you’ll have to go get the book for that. :p
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