Nutrition
Benefits of eating fresh fish
Improves brain health
Fish are rich in a type of fat known as omega-3 fatty acids. These fats are important for maintaining brain health. Having a low blood level of omega-3 fatty acids has been connected to accelerate brain aging, including symptoms like memory loss and cognitive impairment. These low levels of omega fatty acids have been linked to brain shrinkage during aging.
– Lower risk of heart disease
Omega-3 fatty acids have also been connected to a lower risk of heart disease. Omega-3 fatty acids appear to be connected to preventing and reducing coronary heart disease when consumed regularly. These fatty acids minimise coronary plaque, lower triglyceride levels, and can even help reduce blood pressure.
– Fish is high in protein and low in fat
Fish provides protein to the body. While having less “bad” fat content than other protein options, like red meat. For this reason and others, fish is an important part of the Mediterranean diet, which studies have shown is the best diet for heart health.
– Fish is full of vitamins and minerals
Eating fish provides us with important B vitamins, vitamin E, vitamin A and vitamin D, plus minerals like calcium, zinc, phosphorus, magnesium, iron, copper, potassium and selenium.
– Promotes baby’s brain development during pregnancy
The omega-3 fatty acid DHA is an important building block of the brain, eyes and nerves for babies growing in the womb. Once they’re born, babies receive DHA and other essential nutrients for growth from breast milk, as long as their mothers continue to eat fish.
Studies show children benefit developmentally in this way when their moms eat about 2-3 servings of fish per week during pregnancy and while breastfeeding (with a serving being a four-ounce portion).
Source:healthpartners.com
Nutrition
Almond cake
Ingredients
– 5 eggs
– I margarine cup of sugar
– ½ cup of all-purpose flour
– 1 teaspoonful of baking
powder
– -1/4 tablespoonful of
almond extract
– -2 cups of very finely
ground blanched almonds
– -1/8 tablespoonful of salt
and ½ of tarter
– 1tablespoonful of grated
lemon feel
– ¾ cup of finely chopped
blanched almonds.
Method
-In a large bowl, beat egg yolks until light gradually.
– Add half cup of the sugar, beating until thick lemon coloured.
-In a bowl combine flour and baking powder.
-Add almond extract and one cup of the grounded almonds (Mix until nuts are well distributed)
– In another bowl beat egg until foamy. Add salt and cream of tartar, beating until soft peaks form.
-In a remaining ½ cup sugar. Fold in lemon peel and remaining ground almonds.
-Stir a quarter of the egg mixture and blend. (Gently mould mixture).
-Turn into a greased 9 by 13- inch baking pan. (Bake in a 350 degrees oven for 20 to 25 minutes until top springs back when lightly touched.
– cool in pan on a rack for 10 minutes. Meanwhile prepare the lemon syrup.
– Cut cake into diamond- shaped pieces (make 4 length wise cuts in cake, then cut diagonally 11/4 inches apart).
-Pour hot syrup over cake and sprinkle with chopped almonds. Let cool completely.
Nutrition
Lemon Syrup
Method
-In a small pan, combine ¾ cup sugar, three tablespoonful of lemon juice and ¼ cup water.
Bring to a boil over high heat and cook just until sugar is dissolved.
Source; Recipejoint
Homemade almond milk
-2 cups raw almonds
-3 cups filtered water
– Vanilla extract, dates, or cinnamon, to taste
Preparation
-Soak raw almonds in water for 6-8 hours or overnight to make them softer and easier to blend.
-Drain and rinse the soaked almonds, then combine them with water in a blender
-Strain the blended mixture to separate the solids (almond pulp) from the liquid (almond juice).
-Taste and adjust sweetness or flavour with natural sweeteners or extracts like (dates or cinnamon)
-Keep refrigerated and drink within a week.
