I have chosen to focus on glaucoma because it is often overlooked, taking a backseat to cancer.
Like many diseases, some predisposed factors can increase the risk of developing glaucoma, such as age and race. Genetics may also make you more susceptible to developing glaucoma. If you do not take care of yourself properly, the end result is blindness. However, there are steps you can take to delay the onset and minimize the effects.
Be sure to find time in your busy schedule to have your eyes checked as part of your staying healthy routine.
Additionally, information will be published later this month in our FREE newsletter, “Strive pHor Healthy Habits”. We currently have a mini FREE e-book with healthy recipes and nutritional information. You can find both at www.mamavega.com
The ingredients in the following recipe are specific to assisting with preventing glaucoma.
- 3/4 cup Smart Balance (no hydrogenated oils)
- 1 cup Zulka sugar or Turbinado raw sugar
- 1 Tbsp Grandma’s Blackstrap molasses (potassium, calcium, magnesium)
- 3/4 cup honey (orange, raw)
- 1 Tbsp pure vanilla extract
- 2 Tbsp orange zest
- 1 cup persimmons (iron)
- 1 3/4 cup wheat bran flour (pastry preferred)
- 1 cup wheat germ
- 1 cup cacao powder (sulfur, magnesium)
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp instant coffee (regular)
- 1 tsp cinnamon (high blood pressure, diabetes)
- 1 tsp ginger (antiviral, antibacterial, muscular disorders)
- 1/2 cup shredded carrots (chopped)
- 3 eggs beaten (cage0free, range-free)
- 1/2 cup walnuts (omega 3, heart disease, cancer, gallstones, inflammation)
- 1/2 pecan pieces
- Preheat oven to 350 degrees.
- Cream Smart Balance and Zulka raw sugar or Turbinado raw sugar together until all sugar is dissolved.
- Stir in molasses, raw honey, pure vanilla extract and orange zest.
- Set aside.
- Puree persimmons until you get one cup
- Add persimmons to above mixture, blending well.
- Combine all dry ingredients except shredded carrots and nuts.
- Stir wet ingredients into the dry ingredients making sure the mixture is well mixed.
- Stir in nuts and shredded chopped carrots.
- Whip eggs to create bubbles.
- Stir eggs into batter mixture.
- Grease a 9 x 13 baking pan.
- Pour batter into baking pan.
- Shake to make flat and even.
- Bake in the preheated oven for 40 – 45 minutes or until tooth pick comes out clean.
- So not over bake or the brownies will be dry.
- When done, remove brownies from oven, turn oven off and let brownies cool on counter for approximately one hour before cutting. This will allow the brownies to firm up and they will be easier to cut and stay together.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 25 minutes
Oven Temperature: 350°F
Serving size: 1/58 of a recipe (1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
TIP: Baking soda and baking powder must be fresh or the brownies will come out hard.
Author: Mama Vega www.mamavega.com
Source: Mama Vega*s “The good Stuff… A Taste of Home”
Copyright: Mama Vega*s Products January 2012
All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.
The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.