Are you on a low carb diet? Are you craving French toast, but think you cannot have it?
I love French toast, but always thought it was too fattening, so I hardly ever made it. I used to order it when I went out for breakfast, just to treat myself, but found the restaurants’ varieties to be very fattening and usually not cooked to my liking.
All that has changed, however, since I found Julian Bakery’s Smart Carb #2 - Cinnamon Almond Raisin bread. It is sweet free, very high in fiber and protein, with lots of almonds, and nets at only 3 carbs per slice.
Now I can make French toast at home anytime, without feeling guilty; but if I don’t have time for that, Smart Carb #2 – Cinnamon Almond Raisin is awesome right out of the toaster.
If you want to try Smart Carb #2 as French toast, I have included the recipe below.
2 eggs
Splash of low fat milk
A drop or two of vanilla
2 slices of Julian Bakery’s Smart Carb #2 – Cinnamon Almond Raisin bread
Whip the first 3 ingredients in a bowl wide enough to accommodate a flat piece of bread.
I like to butter my bread slices first, but a chef told me that was wrong, as it would keep the egg mixture from penetrating the bread. So…I did a comparison test. I soaked one piece of plain bread and one piece of buttered bread in the egg mixture and cooked both. I cut each slice in half to compare the sliced edges. There was no difference in egg penetration, in my opinion.
Having said all that, you can butter your bread first or not as you choose. Lay your bread slices flat on top of the egg mixture one at a time. Press it down into the egg mixture with a spatula to make sure the bread slice is completely covered with egg mixture. Turn the slice over and repeat. Then do the same with the second slice.
Place both egg soaked slices in a preheated frying pan. I melt butter in the pan first, but you can spray Pam or use whatever is your preference. Just be sure that whatever you use is hot before adding the egg covered bread slices, so they will begin to cook immediately and not get soggy.
Cook bread slices over medium heat until golden brown on one side and turn over and repeat.
Add low fat maple syrup or your favorite fruit, or both, for a great way to begin your day.
Smart Carb #2 – Cinnamon Almond Raisin bread makes great French toast, with its hint of cinnamon, for any special occasion breakfast or any day you want a special treat.
Enjoy,
Samantha
http://www.julianbakery.com
Wednesday, June 24, 2009
Thursday, June 18, 2009
WHY JULIAN BAKERY CHOOSES BROWN RICE OVER WHITE
In some parts of the world, the word "to eat" literally means, "to eat rice." All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world's population.
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Our food ranking system qualified brown rice as an excellent source of manganese and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase.
Julian Bakery’s Spelt, Bean, Wonderful and12 Grain Sandwich Breads are rich in brown rice and what it offers your health. Why not try all four!
Enjoy, Samantha
http://www.JulianBakery.com
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Our food ranking system qualified brown rice as an excellent source of manganese and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase.
Julian Bakery’s Spelt, Bean, Wonderful and12 Grain Sandwich Breads are rich in brown rice and what it offers your health. Why not try all four!
Enjoy, Samantha
http://www.JulianBakery.com
Tuesday, June 16, 2009
THE BEST SPELT MULTI-GRAIN BREAD
Julian Bakery’s Spelt Multi-Grain Bread is wheat free, yeast free and sweet free. It is cultured by a sourdough process that enables the culture to predigest all of the nutrients in the grains, making them more bio-available to your body.
It is made with fresh, stone ground, whole grains of spelt, brown rice, millet, quinoa, rye and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. It is eaten as a leaf vegetable, much like Amaranth. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Spelt Multi-Grain is one of Barbara’s Granddaughter’s favorite breads. I am sure you will love it as well. What is not to love about any of the Julian Bakery breads?
Enjoy, Samantha
Buy Our Spelt Bread Online http://www.JulianBakery.com
It is made with fresh, stone ground, whole grains of spelt, brown rice, millet, quinoa, rye and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. It is eaten as a leaf vegetable, much like Amaranth. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Spelt Multi-Grain is one of Barbara’s Granddaughter’s favorite breads. I am sure you will love it as well. What is not to love about any of the Julian Bakery breads?
Enjoy, Samantha
Buy Our Spelt Bread Online http://www.JulianBakery.com
Monday, June 15, 2009
Simply The Best Lite Sourdough Bread
Julian Bakery’s Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside. It is extremely flavorful.
Sourdough Lite Bread is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Sourdough Lite Bread is a loaf bread that is not only great for sourdough lovers, but also great for sandwiches, or just toasted in the mornings with your coffee. It is a beautiful bread to look at with all the sesame seeds covering it.
All the Julian Bakery Breads taste awesome toasted. For me, it is like getting to eat it straight from the oven when all the flavors and textures are at their best. Sourdough Lite is great at breakfast, at lunch as a sandwich or just as a snack in the evenings.
Of course, I am a dunker and love Sourdough Lite before bed, toasted and dunked in hot chocolate…yummmm.
Enjoy, Samantha
http://www.julianbakery.com
Sourdough Lite Bread is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Sourdough Lite Bread is a loaf bread that is not only great for sourdough lovers, but also great for sandwiches, or just toasted in the mornings with your coffee. It is a beautiful bread to look at with all the sesame seeds covering it.
All the Julian Bakery Breads taste awesome toasted. For me, it is like getting to eat it straight from the oven when all the flavors and textures are at their best. Sourdough Lite is great at breakfast, at lunch as a sandwich or just as a snack in the evenings.
Of course, I am a dunker and love Sourdough Lite before bed, toasted and dunked in hot chocolate…yummmm.
Enjoy, Samantha
http://www.julianbakery.com
Sunday, June 14, 2009
JULIAN BAKERY’S REAL SOURDOUGH RYE BREAD
Julian Bakery’s Real Sourdough Rye Bread is wheat free, yeast free and sweet free, but it explodes with flavors. This is a true German/Russian, dense rye bread. It is extremely delicious alone or with cream cheeses, olive oils and/or butter. This is a one-of-a-kind bread for hearty rye lovers.
It is made with fresh stone ground rye, quinoa, caraway seeds, onion granules and sea salt.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates, along with ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.
Julian Bakery’s Real Sourdough Rye Bread is honestly my all time favorite. The first time I tried it, I ate the whole round in a day and a half. I think my subconscious was afraid it was not real at all and would disappear without notice, so I had to eat it all up quickly. However, now I keep my freezer full of it, so there is no need to worry about running out and I can enjoy it at a more peaceful pace.
I use Real Sourdough Rye as a quick snack, just sliced thin with a sharp, serrated knife and toasted on high with Earth Balance Buttery Spread; or like last night, I had it as an open-faced sandwich with fresh gathered eggs. I also love it with melted veggie slices (or you can use any cheese). It is also excellent as a sandwich with Smart Dogs (or hot dogs) sliced up small with tomatoes, etc. It is also great as an appetizer before an Italian meal, just dunked in olive oil and balsamic vinegar. However, I think my favorite way is just toasted with Earth Balance (or butter). That is when you can really taste all the flavors in it. It gives your mouth quite a calming affect. Trust me…it does…really. I love it and you will too.
Enjoy, Samantha
Buy Online http://www.JulianBakery.com
It is made with fresh stone ground rye, quinoa, caraway seeds, onion granules and sea salt.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates, along with ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.
Julian Bakery’s Real Sourdough Rye Bread is honestly my all time favorite. The first time I tried it, I ate the whole round in a day and a half. I think my subconscious was afraid it was not real at all and would disappear without notice, so I had to eat it all up quickly. However, now I keep my freezer full of it, so there is no need to worry about running out and I can enjoy it at a more peaceful pace.
I use Real Sourdough Rye as a quick snack, just sliced thin with a sharp, serrated knife and toasted on high with Earth Balance Buttery Spread; or like last night, I had it as an open-faced sandwich with fresh gathered eggs. I also love it with melted veggie slices (or you can use any cheese). It is also excellent as a sandwich with Smart Dogs (or hot dogs) sliced up small with tomatoes, etc. It is also great as an appetizer before an Italian meal, just dunked in olive oil and balsamic vinegar. However, I think my favorite way is just toasted with Earth Balance (or butter). That is when you can really taste all the flavors in it. It gives your mouth quite a calming affect. Trust me…it does…really. I love it and you will too.
Enjoy, Samantha
Buy Online http://www.JulianBakery.com
JULIAN BAKERY’S OAT BRAN BREAD
Julian Bakery’s Oat Bran Bread is lightly sweetened, light in color and completely whole grain. It was especially designed for children who are transitioning off of the un-nourishing white flour breads.
Good nutrition is essential for your children’s growth and development. Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits, such as the promotion of normal gastrointestinal function, prevention and treatment of childhood obesity and maintenance of normal blood glucose.
Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.
Oat Bran Bread is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat bran is the edible, outermost layer of the oat kernel. Oats have been recognized as a food and an herb. Oat bran contains B complex vitamins, protein, fat, minerals, and heart healthy soluble fiber. When eaten regularly, oat bran may help to lower total cholesterol levels by 25 or more within a very short time period (one to three months). In addition, oat bran can help to reduce the bad LDL and raise levels of good HDL cholesterol. Many moms have learned that most families like oat bran.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
You do not need to be a child to enjoy the benefits of Julian Bakery’s Oat Bran Bread. It will benefit anyone who tries it. Be sure to put it on your list. You will love it, as well as any of the other Julian Bakery breads.
Enjoy, Samantha
http://www.JulianBakery.com
Good nutrition is essential for your children’s growth and development. Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits, such as the promotion of normal gastrointestinal function, prevention and treatment of childhood obesity and maintenance of normal blood glucose.
Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.
Oat Bran Bread is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat bran is the edible, outermost layer of the oat kernel. Oats have been recognized as a food and an herb. Oat bran contains B complex vitamins, protein, fat, minerals, and heart healthy soluble fiber. When eaten regularly, oat bran may help to lower total cholesterol levels by 25 or more within a very short time period (one to three months). In addition, oat bran can help to reduce the bad LDL and raise levels of good HDL cholesterol. Many moms have learned that most families like oat bran.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
You do not need to be a child to enjoy the benefits of Julian Bakery’s Oat Bran Bread. It will benefit anyone who tries it. Be sure to put it on your list. You will love it, as well as any of the other Julian Bakery breads.
Enjoy, Samantha
http://www.JulianBakery.com
Friday, June 12, 2009
JULIAN BAKERY IS TRULY A DREAM COME TRUE
Founder/Owner of the Julian Bakery and a nutritionist, Barbara Squier, was inspired by nature and God’s sweet whispers of encouragement and the paths to follow to open the Julian Bakery.
It all started in the ۥ50ۥs with Barbara’s family roots. Her mom used to read to her from Adelle Davis’ book, “Let’s Eat Right to Keep Fit.” She was raised on hearty protein drinks and she didn’t even know what a soda was, nor did she care to find out.
Barbara’s grandmother had chickens in her yard and practiced composting. They ate only natural, whole foods and she has never known any other way of eating.
As Barbara grew up, her thoughts were always of helping others, which naturally drew her to the field of nursing. She loved her RN training, which included nutrition, dietetics and the human anatomy. However, when that door closed, she was immediately redirected to go into the field of prevention.
For four years in the early ۥ70ۥs, Barbara and her husband, Fred (now deceased), entered into a Shared Health Benefits Program. They took whole grain pizzas to their seminars in an attempt to show the attendees the benefits of changing their diets to a healthier menu.
In the mid ۥ70ۥs, Barbara and Fred started a large, natural food club coop, which grew to 300 members, whom they trained in nutrition.
Following that, Barbara worked for a health company and was able to continue her teachings on the human body through seminars called, “How to Love Your Body,” detailing what happens to food all the way through your body.
When Barbara and Fred’s kids were growing up, they had a stone mill in their kitchen. On Sundays, before church, Barbara would grind whole grain for a waffle breakfast. It was a weekly treat the whole family enjoyed.
Barbara loved to experiment with bread making. She used coffee cans to make whole grain breads, which mushroomed on top when baked. She would sit in a tub filled with hot water every night, devouring all the information she could get from their library of bread making books.
Barbara and Fred had long dreamed of getting back to their roots and living in the country in Julian. While waiting for a suitable storefront to become available in Julian, Barbara practiced making bread at home for a year. During that time, she and Fred set up a booth every weekend at the Julian craft fairs, giving away samples of their breads. The community fell in love with Barbara’s bread making style and creativity.
Finally, the 400 sq. ft. photo shop in the town of Julian became available and Julian Bakery was born in September of ۥ89.
While Fred was out buying cases of coffee cans to begin the bread baking business, he learned of a bakery that had just returned all their custom made, round, bread baking pans, which he was able to obtain and are still in use to this day.
God had put the idea of creating natural, healthy round breads in Barbara’s heart years earlier and round breads remain their signature item.
Inspiration for one of the rounds came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is their most nurturing bread.
After 4 years in Julian, the bakery outgrew its tiny 400 sq. ft. storefront and was able to expand with a move to La Jolla in ۥ93.
When Julian Bakery first began, the craze was for “fat free.” Their breads contained hardly any fat. The next and present craze is “low carb.” As you can imagine, they are THE LOW CARB BAKERY OF CHOICE today. It’s so easy for Julian Bakery to give the public what they want with Barbara’s gift for creative bread making. Their current most popular bread is Paleo Bread, which nets only 1 carb!
Barbara’s is a story of a lifelong dream come true. She feels blessed to have a family business where she was able to work side by side with her husband, Fred, for 15 of the 20 years the bakery has been in operation and has enjoyed having all her children and grandchildren working with her throughout the years. She still lives a natural, wholesome lifestyle and tirelessly shares her gifts with everyone she meets. She is not only a bread designer and nutritionist, but also a counselor and healer and I am proud to call her my friend.
Please enjoy all the bounties of Julian Bakery as often as you can. They will benefit you in more ways than you can imagine.
Enjoy, Samantha
http://www.JulianBakery.com
It all started in the ۥ50ۥs with Barbara’s family roots. Her mom used to read to her from Adelle Davis’ book, “Let’s Eat Right to Keep Fit.” She was raised on hearty protein drinks and she didn’t even know what a soda was, nor did she care to find out.
Barbara’s grandmother had chickens in her yard and practiced composting. They ate only natural, whole foods and she has never known any other way of eating.
As Barbara grew up, her thoughts were always of helping others, which naturally drew her to the field of nursing. She loved her RN training, which included nutrition, dietetics and the human anatomy. However, when that door closed, she was immediately redirected to go into the field of prevention.
For four years in the early ۥ70ۥs, Barbara and her husband, Fred (now deceased), entered into a Shared Health Benefits Program. They took whole grain pizzas to their seminars in an attempt to show the attendees the benefits of changing their diets to a healthier menu.
In the mid ۥ70ۥs, Barbara and Fred started a large, natural food club coop, which grew to 300 members, whom they trained in nutrition.
Following that, Barbara worked for a health company and was able to continue her teachings on the human body through seminars called, “How to Love Your Body,” detailing what happens to food all the way through your body.
When Barbara and Fred’s kids were growing up, they had a stone mill in their kitchen. On Sundays, before church, Barbara would grind whole grain for a waffle breakfast. It was a weekly treat the whole family enjoyed.
Barbara loved to experiment with bread making. She used coffee cans to make whole grain breads, which mushroomed on top when baked. She would sit in a tub filled with hot water every night, devouring all the information she could get from their library of bread making books.
Barbara and Fred had long dreamed of getting back to their roots and living in the country in Julian. While waiting for a suitable storefront to become available in Julian, Barbara practiced making bread at home for a year. During that time, she and Fred set up a booth every weekend at the Julian craft fairs, giving away samples of their breads. The community fell in love with Barbara’s bread making style and creativity.
Finally, the 400 sq. ft. photo shop in the town of Julian became available and Julian Bakery was born in September of ۥ89.
While Fred was out buying cases of coffee cans to begin the bread baking business, he learned of a bakery that had just returned all their custom made, round, bread baking pans, which he was able to obtain and are still in use to this day.
God had put the idea of creating natural, healthy round breads in Barbara’s heart years earlier and round breads remain their signature item.
Inspiration for one of the rounds came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is their most nurturing bread.
After 4 years in Julian, the bakery outgrew its tiny 400 sq. ft. storefront and was able to expand with a move to La Jolla in ۥ93.
When Julian Bakery first began, the craze was for “fat free.” Their breads contained hardly any fat. The next and present craze is “low carb.” As you can imagine, they are THE LOW CARB BAKERY OF CHOICE today. It’s so easy for Julian Bakery to give the public what they want with Barbara’s gift for creative bread making. Their current most popular bread is Paleo Bread, which nets only 1 carb!
Barbara’s is a story of a lifelong dream come true. She feels blessed to have a family business where she was able to work side by side with her husband, Fred, for 15 of the 20 years the bakery has been in operation and has enjoyed having all her children and grandchildren working with her throughout the years. She still lives a natural, wholesome lifestyle and tirelessly shares her gifts with everyone she meets. She is not only a bread designer and nutritionist, but also a counselor and healer and I am proud to call her my friend.
Please enjoy all the bounties of Julian Bakery as often as you can. They will benefit you in more ways than you can imagine.
Enjoy, Samantha
http://www.JulianBakery.com
JULIAN BAKERY’S MAMA BEAR BREAD - PoppySeed and Honey Bread
Mama Bear Bread is wheat free and very delicious. It makes great round sandwiches. Round breads have always been Julian Bakery’s signature bread as the first breads they created twenty years ago were baked in coffee cans.
The inspiration for this particular round of bread came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is Julian Bakery’s most nurturing bread, if you can have sweetening.
Mama Bear Bread is made with fresh, stone ground whole grain Kamut®, millet, amaranth, soy protein, whey, flaxseed, light honey, yeast, poppy seeds and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.
Even though Papa Bear Bread and Baby Bear Bread are no longer available, I am sure you will find Mama Bear Bread “just right!”
Enjoy, Samantha
http://www.JulianBakery.com
The inspiration for this particular round of bread came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is Julian Bakery’s most nurturing bread, if you can have sweetening.
Mama Bear Bread is made with fresh, stone ground whole grain Kamut®, millet, amaranth, soy protein, whey, flaxseed, light honey, yeast, poppy seeds and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.
Even though Papa Bear Bread and Baby Bear Bread are no longer available, I am sure you will find Mama Bear Bread “just right!”
Enjoy, Samantha
http://www.JulianBakery.com
Wednesday, June 10, 2009
JULIAN BAKERY’S KAMUT® BREAD AND DINNER BREAD
Julian Bakery’s Kamut® Bread is wheat free, yeast free and sweet free. This bread is made for those who want a very small amount of easy to digest ingredients. It is extremely high in protein.
It is made with Kamut®, millet, amaranth, purified water and sea salt.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Julian Bakery’s Dinner Bread was designed to compliment any meal where onion and rosemary would be enjoyed. It is also wheat, yeast and sweet free. It is complete protein bread and is delicious with soups and salads. The chia seeds on the outside are high-energy seeds that compliment the flavor of the bread.
Dinner Bread is made with fresh ground whole grain Kamut®, millet, amaranth, chia seeds, onion, rosemary and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
You cannot go wrong no matter which Julian Bakery bread you decide to try first. They all offer something unique and are wonderfully delicious.
Enjoy, Samantha
http://www.JulianBakery.com
It is made with Kamut®, millet, amaranth, purified water and sea salt.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Julian Bakery’s Dinner Bread was designed to compliment any meal where onion and rosemary would be enjoyed. It is also wheat, yeast and sweet free. It is complete protein bread and is delicious with soups and salads. The chia seeds on the outside are high-energy seeds that compliment the flavor of the bread.
Dinner Bread is made with fresh ground whole grain Kamut®, millet, amaranth, chia seeds, onion, rosemary and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
You cannot go wrong no matter which Julian Bakery bread you decide to try first. They all offer something unique and are wonderfully delicious.
Enjoy, Samantha
http://www.JulianBakery.com
JULIAN BAKERY’S APPLE CINNAMON RAISIN BREAD
Julian Bakery’s Apple Cinnamon Raisin Bread is the best breakfast or “special treat” bread you will ever find. It is made with lots of fresh apples, sweetened with honey, and is fat free. To say it is delicious would not do it justice.
This bread is like an incredible whole grain dessert for anytime you want to treat yourself, your family or friends. Also, it is lower in calories than most treats.
Apple Cinnamon Raisin Bread is full of fresh stone ground whole grain wheat, fresh apples, honey, raisins, yeast, cinnamon and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Apple Cinnamon Raisin is one of my top 4 favorite Julian Bakery breads. I can’t keep enough Real Sourdough Rye, Manna from Heaven, Smart Carb #1 or Apple Cinnamon Raisin in the house.
This bread alone can make a meal…but trust me when I say, “You have never, ever had French toast as good as when it is made with Julian Bakery’s Apple Cinnamon Raisin Bread.” You hardly need to add butter or real maple syrup to it…but if you do…you will think you have died and gone to heaven. Hey, I am not kidding you….I don’t know how they do it, but every single slice has the most flavorful apples in it, which eliminates having to serve a separate side of fruit for breakfast.
OK…I will tell you a quick, little story….the last time I got my hands on a loaf of Apple Cinnamon Raisin, it was late in the afternoon. It was so fresh and awesome I could smell it through the wrapper. I put it on the counter so it would be right there in the morning when I wanted to have it for breakfast. I went to run some errands, came home, watched a little TV and went to bed….all the while thinking about how I couldn’t wait to get up early to have that dang bread. Well…I tossed and turned and could not sleep thinking about that bread just sitting there. Finally, at 1 a.m., I had had it. I got up and toasted a slice and had it with hot chocolate soymilk. I just couldn’t wait another second. It was soooo good. And guess what. I still got up early to have it all over again for breakfast.
By the way, due to the perishability of all the Julian Bakery breads, they must be at least refrigerated upon arrival. They keep beautifully in the refrigerator for up to 2 weeks and frozen for up to 6 months, without any loss of nutritional value. I just didn’t want to give you the wrong impression when I said I left the loaf out on the counter. I only did so because I knew it had just been baked and could stand to be out for several days.
Enjoy, Samantha
http://www.julianbakery.com
This bread is like an incredible whole grain dessert for anytime you want to treat yourself, your family or friends. Also, it is lower in calories than most treats.
Apple Cinnamon Raisin Bread is full of fresh stone ground whole grain wheat, fresh apples, honey, raisins, yeast, cinnamon and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Apple Cinnamon Raisin is one of my top 4 favorite Julian Bakery breads. I can’t keep enough Real Sourdough Rye, Manna from Heaven, Smart Carb #1 or Apple Cinnamon Raisin in the house.
This bread alone can make a meal…but trust me when I say, “You have never, ever had French toast as good as when it is made with Julian Bakery’s Apple Cinnamon Raisin Bread.” You hardly need to add butter or real maple syrup to it…but if you do…you will think you have died and gone to heaven. Hey, I am not kidding you….I don’t know how they do it, but every single slice has the most flavorful apples in it, which eliminates having to serve a separate side of fruit for breakfast.
OK…I will tell you a quick, little story….the last time I got my hands on a loaf of Apple Cinnamon Raisin, it was late in the afternoon. It was so fresh and awesome I could smell it through the wrapper. I put it on the counter so it would be right there in the morning when I wanted to have it for breakfast. I went to run some errands, came home, watched a little TV and went to bed….all the while thinking about how I couldn’t wait to get up early to have that dang bread. Well…I tossed and turned and could not sleep thinking about that bread just sitting there. Finally, at 1 a.m., I had had it. I got up and toasted a slice and had it with hot chocolate soymilk. I just couldn’t wait another second. It was soooo good. And guess what. I still got up early to have it all over again for breakfast.
By the way, due to the perishability of all the Julian Bakery breads, they must be at least refrigerated upon arrival. They keep beautifully in the refrigerator for up to 2 weeks and frozen for up to 6 months, without any loss of nutritional value. I just didn’t want to give you the wrong impression when I said I left the loaf out on the counter. I only did so because I knew it had just been baked and could stand to be out for several days.
Enjoy, Samantha
http://www.julianbakery.com
Monday, June 8, 2009
AMAZING 12-GRAIN SANDWICH BREAD
Julian Bakery’s 12-Grain Sandwich Bread is a delicious dark molasses sweetened bread that has more grains and seeds than you will find anywhere.
It is made with fresh stone ground, whole grain wheat, Kamut®, millet, corn, rye, oats, barley, brown rice, quinoa, amaranth, spelt, flax seed, unsulphered molasses, yeast & sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
12-Grain Sandwich Bread is a complete protein bread that makes incredible sandwiches. Men especially like this bread.
Enjoy, Samantha
http://www.julianbakery.com
It is made with fresh stone ground, whole grain wheat, Kamut®, millet, corn, rye, oats, barley, brown rice, quinoa, amaranth, spelt, flax seed, unsulphered molasses, yeast & sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
12-Grain Sandwich Bread is a complete protein bread that makes incredible sandwiches. Men especially like this bread.
Enjoy, Samantha
http://www.julianbakery.com
Sunday, June 7, 2009
JULIAN BAKERY’S BLESS YOUR HEART BREAD
Julian Bakery’s Bless Your Heart Bread is extremely flavorful with added onion and coated in sesame seeds. It is a complete protein, wheat, yeast and sweet free bread.
It compliments any meal. Slice thin with a sharp, serrated knife and toast for greatest enjoyment.
Bless Your Heart is made with fresh, stone-ground whole grains of Kamut®, millet, amaranth, sesame seeds, onion and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Bless Your Heart can be used to make great mini pizzas, sliced and baked in the oven with any creative topping….easy, great idea for teenagers after school, sleep over parties or any get together with friends.
Vegans can pile on the spinach, tomatoes and vegetable cheeses; teenagers can try cheeses, tomatoes, artichoke hearts, pepperonis or turkey sausages. The slices are small which just allows for more creativity on each individual pizza….have fun!!!!
I’m starving….I’m going to make my own pizza right now with Real Sourdough Rye (I ran out of Bless Your Heart), mozzarella veggie cheese, tomatoes and Smart Dogs…
Enjoy, Samantha
http://www.julianbakery.com
It compliments any meal. Slice thin with a sharp, serrated knife and toast for greatest enjoyment.
Bless Your Heart is made with fresh, stone-ground whole grains of Kamut®, millet, amaranth, sesame seeds, onion and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Bless Your Heart can be used to make great mini pizzas, sliced and baked in the oven with any creative topping….easy, great idea for teenagers after school, sleep over parties or any get together with friends.
Vegans can pile on the spinach, tomatoes and vegetable cheeses; teenagers can try cheeses, tomatoes, artichoke hearts, pepperonis or turkey sausages. The slices are small which just allows for more creativity on each individual pizza….have fun!!!!
I’m starving….I’m going to make my own pizza right now with Real Sourdough Rye (I ran out of Bless Your Heart), mozzarella veggie cheese, tomatoes and Smart Dogs…
Enjoy, Samantha
http://www.julianbakery.com
Saturday, June 6, 2009
JULIAN BAKERY’S BIBLE RECIPE BREAD
Bible Recipe Bread is wheat free, yeast free and sweet free. It combines high protein and high fiber and is cultured and delicious.
It is also a good bread for dieters or anyone wanting to maintain good health.
It is made with fresh stone ground whole grain, Kamut®, millet, amaranth, oats, lentils, peas, onions and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It is a health food, with cholesterol-lowering properties. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.
You can’t go wrong no matter which Julian Bakery bread you choose to try first. There are so many breads, made with different combinations of wholesome, healthy and delicious ingredients that it is often hard to decide.
I just started with one and worked my way through all 17….you may as well start with a good health maintenance one like Bible Recipe Bread….and you will be hooked and anxious to see what each of the other Julian Bakery breads offer in the way of taste, texture and health benefits.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
It is also a good bread for dieters or anyone wanting to maintain good health.
It is made with fresh stone ground whole grain, Kamut®, millet, amaranth, oats, lentils, peas, onions and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It is a health food, with cholesterol-lowering properties. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.
You can’t go wrong no matter which Julian Bakery bread you choose to try first. There are so many breads, made with different combinations of wholesome, healthy and delicious ingredients that it is often hard to decide.
I just started with one and worked my way through all 17….you may as well start with a good health maintenance one like Bible Recipe Bread….and you will be hooked and anxious to see what each of the other Julian Bakery breads offer in the way of taste, texture and health benefits.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
JULIAN BAKERY’S WONDERFUL “WONDERFUL BREAD”
JULIAN BAKERY’S WONDERFUL “WONDERFUL BREAD”
“Wonderful” is an understatement where Julian Bakery’s Wonderful Bread is concerned. Wonderful Bread is an everyday favorite for many of Julian Bakery’s loyal customers. It is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds.
It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast & sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Sunflower Seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium.
Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.
Pumpkin Seeds are subtly sweet and nutty, with a malleable, chewy texture. The roasted seeds from the inside of your Halloween pumpkin are the most nutritious and flavorful seeds around.
Pinto Beans are a very good source of cholesterol-lowering fiber. They offer an excellent source of folate, manganese, protein, vitamin B1, magnesium, potassium and iron.
I have a neighbor who won’t eat any other bread but Wonderful Bread. She says it is the best bread she has ever eaten. She also gives it to the wild rabbits that, for some reason, stop by her place on a daily basis. They are the happiest and healthiest rabbits in town!
Enjoy, Samantha
http://www.julianbakery.com
“Wonderful” is an understatement where Julian Bakery’s Wonderful Bread is concerned. Wonderful Bread is an everyday favorite for many of Julian Bakery’s loyal customers. It is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds.
It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast & sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat is a species of cereal grains. It is rolled or crushed into oatmeal or ground into fine oat flour. It contains more soluble fiber than any other grain. Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk and egg protein.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances.
Sunflower Seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium.
Flax Seeds. There are two basic varieties of Flax Seeds – brown and yellow or golden. Flax Seeds contain high amounts of Lignans (a group of chemical compounds) and omega 3 fatty acids. Flax may also help the severity of diabetes by stabilizing levels of blood sugar.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Poppy Seeds are small, dried, bluish-gray seeds of the poppy plant. They have a crunchy texture and a nutty flavor. The flavor is augmented by toasting.
Pumpkin Seeds are subtly sweet and nutty, with a malleable, chewy texture. The roasted seeds from the inside of your Halloween pumpkin are the most nutritious and flavorful seeds around.
Pinto Beans are a very good source of cholesterol-lowering fiber. They offer an excellent source of folate, manganese, protein, vitamin B1, magnesium, potassium and iron.
I have a neighbor who won’t eat any other bread but Wonderful Bread. She says it is the best bread she has ever eaten. She also gives it to the wild rabbits that, for some reason, stop by her place on a daily basis. They are the happiest and healthiest rabbits in town!
Enjoy, Samantha
http://www.julianbakery.com
Thursday, June 4, 2009
JULIAN BAKERY OFFERS TOFU BREAD YOU WILL LOVE
JULIAN BAKERY OFFERS TOFU BREAD YOU WILL LOVE
Whether you love Tofu or not, whether you have ever tried Tofu or not, you will love Julian Bakery’s Tofu Bread.
This bread is cultured with a rye culture and almost all the liquid is organic tofu of the highest quality, which makes it extremely high in complete protein. It is wheat, yeast and sweet free and covered with sunflower seeds.
It is best when sliced ¼ inch thick with a sharp, serrated knife and toasted on the high setting, which brings out all the flavor.
Tofu Bread is made with Tofu, Kamut®, Rye, Millet, Amaranth, Miso, Sunflower Seeds and Sea Salt. Below is an explanation of the healthy, tasty ingredients.
Tofu is made from soybeans. It is high in protein and calcium and well known for its ability to absorb new flavors. Due to its chameleon-like qualities and nutritional value, tofu has recently become popular in Western vegetarian cooking.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Miso is made from fermented soybeans. It is a thick, paste-like substance and is brownish in color. It tastes extremely salty and tangy on its own.
Sunflower Seeds come from the Sunflower. Since the seeds have very high oil content, they are one of the main sources of polyunsaturated oil. Sunflower Seeds are an excellent source of vitamin E, magnesium and selenium.
It may take you some time to try all 17 of the breads offered by Julian Bakery on their website, JulianBakery.com, but it will be a fun experience. Be sure to put Tofu Bread on your list for a delightful taste surprise.
Enjoy, Samantha
Buy Online http://www.julianbakery.com
Whether you love Tofu or not, whether you have ever tried Tofu or not, you will love Julian Bakery’s Tofu Bread.
This bread is cultured with a rye culture and almost all the liquid is organic tofu of the highest quality, which makes it extremely high in complete protein. It is wheat, yeast and sweet free and covered with sunflower seeds.
It is best when sliced ¼ inch thick with a sharp, serrated knife and toasted on the high setting, which brings out all the flavor.
Tofu Bread is made with Tofu, Kamut®, Rye, Millet, Amaranth, Miso, Sunflower Seeds and Sea Salt. Below is an explanation of the healthy, tasty ingredients.
Tofu is made from soybeans. It is high in protein and calcium and well known for its ability to absorb new flavors. Due to its chameleon-like qualities and nutritional value, tofu has recently become popular in Western vegetarian cooking.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
Miso is made from fermented soybeans. It is a thick, paste-like substance and is brownish in color. It tastes extremely salty and tangy on its own.
Sunflower Seeds come from the Sunflower. Since the seeds have very high oil content, they are one of the main sources of polyunsaturated oil. Sunflower Seeds are an excellent source of vitamin E, magnesium and selenium.
It may take you some time to try all 17 of the breads offered by Julian Bakery on their website, JulianBakery.com, but it will be a fun experience. Be sure to put Tofu Bread on your list for a delightful taste surprise.
Enjoy, Samantha
Buy Online http://www.julianbakery.com
Wednesday, June 3, 2009
JULIAN BAKERY OFFERS THE BEST LOW CARB BREADS AVAILABLE
If you are on a low carb diet and are hooked on Smart Carb #1 (which nets at only 1 carb), but would like a change of pace from time to time, Julian Bakery also offers Cinnamon Almond Raisin (AKA Smart Carb #2).
Cinnamon Almond Raisin is made with the same ingredients as Smart Carb #1, but with the addition of cinnamon, almonds and a light amount of raisins. It is sweet free and very high in fiber and protein. It’s a very yummy treat and nets at only 3 carbs.
Cinnamon Almond Raisin is full of whole grains, sprouted Kamut®, wheat, spelt, rye, millet, quinoa, amaranth (see definitions below), flax and sesame seeds, eggs, soy protein, oat bran, lentils, 7 grain flakes, almonds, cinnamon, a few raisins, yeast and sea salt.
Whole grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Sprouted Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
So when you want to treat yourself to a little low carb variety, give Cinnamon Almond Raisin a try. You will love it as much as Smart Carb #1 and it is great as French toast as well!!!
Enjoy, Samantha
http://www.julianbakery.com
Cinnamon Almond Raisin is made with the same ingredients as Smart Carb #1, but with the addition of cinnamon, almonds and a light amount of raisins. It is sweet free and very high in fiber and protein. It’s a very yummy treat and nets at only 3 carbs.
Cinnamon Almond Raisin is full of whole grains, sprouted Kamut®, wheat, spelt, rye, millet, quinoa, amaranth (see definitions below), flax and sesame seeds, eggs, soy protein, oat bran, lentils, 7 grain flakes, almonds, cinnamon, a few raisins, yeast and sea salt.
Whole grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Sprouted Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.
So when you want to treat yourself to a little low carb variety, give Cinnamon Almond Raisin a try. You will love it as much as Smart Carb #1 and it is great as French toast as well!!!
Enjoy, Samantha
http://www.julianbakery.com
Tuesday, June 2, 2009
Get In Good Health Eating Manna From Heaven Bread
GOOD HEALTH WITH JULIAN BAKERY’S MANNA FROM HEAVEN BREAD
Manna from Heaven is Julian Bakery’s best selling bread. It is an all sprouted, wheat, yeast and sweet free, smart carb bread that is high in fiber and protein. Dr. Rosedale recommends it in his diet book for heart, diabetes and weight release.
Its combination of flours from different grains (listed below) enhances its sourdough taste, texture and nutritional content.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources.
Flax Seeds come in two basic varieties – brown and yellow or golden. Flax Seeds contain high amounts of lignans (a group of chemical compounds) and Omega 3 fatty acids.
Freshly stone ground whole grains provide a natural whole food for vibrant health.
Grinding organic grains in a stone mill prior to baking prevents rancid flour, while achieving more flavor and nutrition.
The ground flax seed in Julian Bakery’s Manna from Heaven offers the value of being high in Omega 3 and is anti-inflammatory.
The sprouted grains offer higher quality proteins and nutrients. Sprouts are highly digestible and have a rich supply of enzymes. This quality makes them easily assimilated and metabolized by the body.
Julian Bakery’s Manna from Heaven is a one-of-a-kind bread, as to our knowledge, no one has ever made an all sprouted, cultured, wheat, yeast and sweet free bread before.
Enjoy, Samantha
Buy Online: http://www.julianbakery.com
Manna from Heaven is Julian Bakery’s best selling bread. It is an all sprouted, wheat, yeast and sweet free, smart carb bread that is high in fiber and protein. Dr. Rosedale recommends it in his diet book for heart, diabetes and weight release.
Its combination of flours from different grains (listed below) enhances its sourdough taste, texture and nutritional content.
Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. Kamut has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Millets are a group of small-seeded species of cereal crops or grains. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Amaranth is related to the pigweed or lamb’s quarters. Amaranth seeds contain protein that is unusually complex for plant sources.
Flax Seeds come in two basic varieties – brown and yellow or golden. Flax Seeds contain high amounts of lignans (a group of chemical compounds) and Omega 3 fatty acids.
Freshly stone ground whole grains provide a natural whole food for vibrant health.
Grinding organic grains in a stone mill prior to baking prevents rancid flour, while achieving more flavor and nutrition.
The ground flax seed in Julian Bakery’s Manna from Heaven offers the value of being high in Omega 3 and is anti-inflammatory.
The sprouted grains offer higher quality proteins and nutrients. Sprouts are highly digestible and have a rich supply of enzymes. This quality makes them easily assimilated and metabolized by the body.
Julian Bakery’s Manna from Heaven is a one-of-a-kind bread, as to our knowledge, no one has ever made an all sprouted, cultured, wheat, yeast and sweet free bread before.
Enjoy, Samantha
Buy Online: http://www.julianbakery.com
Monday, June 1, 2009
NO NEED FOR VEGANS TO GIVE UP BREAD – TRY OUR VEGAN BREADS
The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes.
It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.
Almost all foods except for alcohol, sugar, and fats are good sources of protein. Vegan sources include: potatoes, whole wheat bread, rice, broccoli, spinach, almonds, peas, chickpeas, peanut butter, tofu, soymilk, lentils, and kale.
For example, if part of a day's menu included the following foods, you would meet the Recommended Dietary Allowance (RDA) for protein for an adult male: 1 cup oatmeal, 1 cup soy milk, 2 slices whole wheat bread, 1 bagel, 2 tablespoons peanut butter, 1 cup vegetarian baked beans, 5 ounces tofu, 2 tablespoons of almonds, 1 cup broccoli, and 1 cup brown rice.
Vitamin D is not found in the vegan diet but can be made by humans following exposure to sunlight. At least ten to fifteen minutes of summer sun on hands and face two to three times a week is recommended for adults so that vitamin D production can occur.
Calcium, needed for strong bones, is found in dark green vegetables, tofu processed with calcium sulfate, and many other foods commonly eaten by vegans. Calcium requirements for those on lower protein, plant-based protein diets may be somewhat lower than requirements for those eating a higher protein, flesh-based diet. However, it is important for vegans to eat foods high in calcium and/or use a vegan calcium supplement every day.
Vegan diets can provide zinc at levels close to or even higher than the RDA. Zinc is found in grains, legumes, and nuts.
Dried beans and dark green vegetables are especially good sources of iron, better on a per calorie basis than meat. Iron absorption is increased markedly by eating foods containing vitamin C, along with foods containing iron, such as soybeans, lentils, blackstrap molasses, kidney beans, chickpeas, black-eyed peas, Swiss chard, black beans, prune juice, beet greens, peas, figs, raisins, watermelon, millet, and kale.
Some common Vegan foods are oatmeal, stir-fried vegetables, cereal, toast, orange juice, peanut butter on whole wheat bread, frozen fruit desserts, lentil soup, salad bar items like chickpeas and three bean salad, dates, apples, macaroni, fruit smoothies, popcorn, spaghetti, vegetarian baked beans, guacamole, and chili.
Julian Bakery breads can help provide vegans with their protein, calcium, zinc and iron by offering many breads from which to choose: Bible Recipe, Bless Your Heart, Dinner Bread, Pure and Simple Kamut®, Manna from Heaven, Real Sourdough Rye, Sourdough Lite, Spelt Multi Grain and Tofu Bread.
Enjoy, Samantha
http://www.julianbakery.com
It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.
Almost all foods except for alcohol, sugar, and fats are good sources of protein. Vegan sources include: potatoes, whole wheat bread, rice, broccoli, spinach, almonds, peas, chickpeas, peanut butter, tofu, soymilk, lentils, and kale.
For example, if part of a day's menu included the following foods, you would meet the Recommended Dietary Allowance (RDA) for protein for an adult male: 1 cup oatmeal, 1 cup soy milk, 2 slices whole wheat bread, 1 bagel, 2 tablespoons peanut butter, 1 cup vegetarian baked beans, 5 ounces tofu, 2 tablespoons of almonds, 1 cup broccoli, and 1 cup brown rice.
Vitamin D is not found in the vegan diet but can be made by humans following exposure to sunlight. At least ten to fifteen minutes of summer sun on hands and face two to three times a week is recommended for adults so that vitamin D production can occur.
Calcium, needed for strong bones, is found in dark green vegetables, tofu processed with calcium sulfate, and many other foods commonly eaten by vegans. Calcium requirements for those on lower protein, plant-based protein diets may be somewhat lower than requirements for those eating a higher protein, flesh-based diet. However, it is important for vegans to eat foods high in calcium and/or use a vegan calcium supplement every day.
Vegan diets can provide zinc at levels close to or even higher than the RDA. Zinc is found in grains, legumes, and nuts.
Dried beans and dark green vegetables are especially good sources of iron, better on a per calorie basis than meat. Iron absorption is increased markedly by eating foods containing vitamin C, along with foods containing iron, such as soybeans, lentils, blackstrap molasses, kidney beans, chickpeas, black-eyed peas, Swiss chard, black beans, prune juice, beet greens, peas, figs, raisins, watermelon, millet, and kale.
Some common Vegan foods are oatmeal, stir-fried vegetables, cereal, toast, orange juice, peanut butter on whole wheat bread, frozen fruit desserts, lentil soup, salad bar items like chickpeas and three bean salad, dates, apples, macaroni, fruit smoothies, popcorn, spaghetti, vegetarian baked beans, guacamole, and chili.
Julian Bakery breads can help provide vegans with their protein, calcium, zinc and iron by offering many breads from which to choose: Bible Recipe, Bless Your Heart, Dinner Bread, Pure and Simple Kamut®, Manna from Heaven, Real Sourdough Rye, Sourdough Lite, Spelt Multi Grain and Tofu Bread.
Enjoy, Samantha
http://www.julianbakery.com
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