September 19, 2013 

Thursday's Tips

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Greetings 

from Dr. Sharon R. Price, PhD., CN.

Many times it's difficult for me to know that my eNewsletters are of value to you.  I welcome your feedback, and if there is a subject that you would like me to address regarding the health and disease process, just hit the "Reply" button.  I am happy to answer it in an upcoming eNewsletter.

If these Tips have been helpful to you, please help me spread the word and forward to your friends and family.

Gluten-Free Cinnamon Muffins

I modified this from my own first recipe in "Culinary Creativity" to make them gluten-free, yeast-free and white sugar free, too.  They are yummy! 

Eat them with eggs instead of toast for breakfast.

1/4 c coconut oil

1/2 c honey or rice syrup

1 ripe banana, mashed

1 c brown rice flour

1/4 c quinoa flour

1/4 c tapioca flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1/2 tsp baking soda

1/2 c raisins

1/2 c pecans or walnuts

Mix oil, honey or rice syrup and banana.  Mix dry ingredients and stir into liquid ingredients.  Add raisins and nuts.  Fill oiled or lined muffin pans about 2/3 full.  Bake at 375 degrees F for 12-15 minutes.  Makes 10-12 muffins.  

 See valuable coupon below!

From the New Testament Book of Romans,

Paul states in Chapter 15, Verse 4...

"For whatever was written in earlier times was written for our instruction that through perseverance and the encouragement of the Scriptures we might have hope."

Those without hope need look no further than the Person of Jesus Christ, the Son of the One True God! 

If you don't know Him but want to, ask me.