Presented by Dee Jardine
Founder of Dee’s Cereal
Overweight and suffering from diabetes, high cholesterol, high blood pressure, failing eyesight and numb hands and feed, Dee Jardine got a sobering message from his doctor when he informed Dee that because of his severe diabetes, he needed to begin insulin injections immediately. Eight year sand over 6000 shots later, his body had been consumed b diabetes and he was not expected to live. His moment of truth had arrived. If he were to live, a change of lifestyle was necessary and the change had to be then.
He then chose to live.
To loose weight, he started walking. At first it was difficult, but now he walks several miles a day, five days a week. He also experimented with various breakfast combinations, but found it left him forever hungry. Until he developed Dee’s Cereal, a cereal that keeps you going throughout the morning. Try it and feel the difference.
Today’s segment introduces three of the important components of Dee’s Cereal: corn, cranberries and organic wheat.
Corn: If you have insulin resistance, hypoglycemia, or diabetes? Corn may help. Yellow corn balances blood sugar and provides the steady, slow-burning energy your body was meant to process. This complex carb is packed with folate, niacin and magnesium, all of which contributes to cardiovascular health. Corn’s high fiber content benefits your heart and digestive tract.
Cranberries: Cranberries are famous for the protection they offer against urinary tract and kidney infection. A few lesser known, but equally impressive characteristics are 1) cranberries have strong anti-adhesion properties that help inhibit the bacteria associated with gum disease and stomach ulcers. 2) Cranberries have the highest levels of antioxidants among common fruits and have the strongest ability to inhibit the proliferation of cancer cells, especially those in the liver (several newly discovered compounds in cranberries are shown to be toxic to a variety of cancer tumor cell lines, including lung, cervical, prostate, breast and leukemia cells). 3) Cranberries possess more phenols than red grapes and 18 other fruits (phenols are plant chemicals that protect against hardening of the arteries, thus lowered LDL (“bad”) cholesterol levels).
Whole Wheat: This familiar friend, whole wheat (not the nutrient-void white stuff), packs a large amount of protein, fiber, manganese, magnesium, B3, B5 (pantothenic acid), B6 and iron. Known for its anti-cancer powers, wheat remains one of the most popular and potent grains available.
To learn more about Dee’s Cereal, go to www.deescereal.com
Suzanne’s “Dee’s Cereal” Tomato Bread
5 1/2-6 cups of flour
1 cup “Dee’s Cereal” with dried fruit removed
3 Tablespoons sugar
2 Tablespoons Instant Yeast (SAF)
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups V8 juice
1/2 cup tomato sauce
2 Tablespoons olive oil
Combine dry ingredients in a mixing bowl (start with 5 cups of flour). In a saucepan, heat the V8 juice, tomato sauce and olive oil to warm (130 degrees), stirring occasionally. Add to dry ingredients, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8″ x 4″ x 2″ loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 F for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Veronica’s Banana Bread
2 cups all-purpose flour
1/2 cup “Dee’s Cereal” without raisins
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups mashed bananas (3 large ripe bananas)
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup butter or margarine (1 stick), softened
1 cup sugar
2 large eggs
1. Preheat over to 350° F. Grease 9″ by 5″ metal loaf pan. In medium bowl stir together flour, baking powder, salt, and baking soda. In small bowl, stir together bananas, milk, Dee’s Cereal, and vanilla.
2. In large bowl, with mixer at medium speed, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture alternately with milk mixture, scraping bowl occasionally.
3. Pour batter into prepared loaf pan. Bake 1 hour 10 minutes, or until toothpick inserted in center of bread comes out clean. Cool loaf in pan on wire rack for 10 minutes; remove from pan and cool completely on wire rack.
Makes 1 loaf, 16 slices.
WHOLE GRAIN PANCAKES
½ Cup Whole wheat flour
½ Cup Dee’s Cereal
1 Tbsp. Brown sugar
¼ tsp. Salt or *Sea salt
2 tsp. Baking powder
Dash Cinnamon (optional)
1 Egg, slightly beaten
1 Cup Skim milk
1 Tbsp. Butter or *Coconut Butter
1 tsp. Vanilla extract
Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
Add melted margarine as you stir the liquid mixture.
Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good
Servings: 3 or 6 pancakes.