I am taking today-Sunday Nov. 1st- off. I sat out front Saturday night and handed out candy. Just wore me out! (yeah ,sure it did). no, anyway, I'll have fresh recipe's and content up on Monday.
Enjoy your Sunday!
Kent
Sunday, November 1, 2009
Saturday, October 31, 2009
How To Be 16 Years Healthier
The "secret" is vigorous exercise. Here's the story: in 2006, a group of 10 postmenopausal women, all in good health and with an average age of 55, signed up for a 12-week endurance training study at the University of California, Berkeley. The women spent an hour on an exercise bike five days a week working at 65 percent of their maximum lung capacity. The aim of the study was to determine whether postmenopausal women derive the same health benefits from exercise as younger women do. In a report on their findings published in the September, 2009, issue of Metabolism, the investigators noted that the study participants increased their capacity to consume and use oxygen by an average of 16 percent and lowered their resting heart rate by an average of four beats per minute. In effect, this meant that after 12 weeks of exercise the women in the study had the cardiovascular and metabolic capabilities of women 16 years younger. What's more, by the end of the study, the women's blood pressure during exercise had dropped by 8 millimeters of mercury, while their heart rates were 19 beats per minute slower when performing at the same intensity as early in the study.
My take? It's never too late to improve your health, boost your energy and look and feel your best by adding exercise to your life.
My take? It's never too late to improve your health, boost your energy and look and feel your best by adding exercise to your life.
Pumpkin Muffins
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 12
1 small sugar pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Grease 12 muffin cups or line tin with paper muffin liners.
Split pumpkin in half. Remove seeds and “strings.” Place cleaned pumpkin on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes.
Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
In a large bowl, stir together the flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
In a separate bowl, beat together the 2 cups pumpkin puree, vegetable oil and eggs.
Stir pumpkin mixture into flour mixture until smooth.
Scoop batter evenly into prepared muffin cups.
Bake muffins in preheated oven for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
Cook time: 25 minutes
Servings: 12
1 small sugar pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup vegetable oil
3 eggs
Preheat oven to 350 degrees.
Grease 12 muffin cups or line tin with paper muffin liners.
Split pumpkin in half. Remove seeds and “strings.” Place cleaned pumpkin on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes.
Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
In a large bowl, stir together the flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
In a separate bowl, beat together the 2 cups pumpkin puree, vegetable oil and eggs.
Stir pumpkin mixture into flour mixture until smooth.
Scoop batter evenly into prepared muffin cups.
Bake muffins in preheated oven for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
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