Teens Having Trouble Losing Weight

Check out this post by one of Youth Radio's reporters, Deyantae Newson, that was originally posted on Youth Radio's website: http://www.youthradio.org/news/teens-want-to-lose-weight-but-cant.

American Diabeties month

There are at least 26 million children and adults in America living with diabetes. Another 79 million are at a high risk for developing type 2 diabetes. The disease is taking a devastating physical, emotional and financial toll on our country. Most Americans don’t even consider diabetes a serious matter.

Recent statistic’s relay:

• Every 17 seconds, someone is diagnosed with diabetes.

• Diabetes kills more people each year than breast cancer and AIDS combined.

• Recent estimates project that as many as 1 in 3 American adults will have diabetes in 2050 unless we take steps to Stop Diabetes.

Our country seems to be getting more ill each day. Children are obese and adults are becoming more prone to dietary issues. Fatty and sugary foods need to cease. People need to stop eating breakfast, lunch and dinner at McDonald's. People need to start eating organically or at least less processed food. Check out the link to healthier eating. Until next time..

C'est la vie.. (SAY LA VEE)

<3 Venus

Breakfast at dinner.

This week we are creating breakfast for the youth rather then a regular dinner. Here's the menu:

Homemade buttermilk biscuits smothered in sausage

Turkey maple sausage

Slow scrambled eggs

Hashbrowns

Now everyone loves a good meal. But breakfast is special. To me, I feel like there is extra love put into breakfast. Especially when everything is made from scratch. On that note I am going to leave you with a scrumptious recipe for "Buttermilk Biscuits."

Buttermilk Biscuits

Ingredients

• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup shortening
• 3/4 cup buttermilk

Directions

In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in.biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

C'est la vie.. (SAY LA VEE) <3 Venus

Mmmmm.. Pie..

It’s that time of year again and all of us know how hard at times it can be to get a slice of pie. So I personally think you should make your own. Here’s really good recipe for Sweet potato pie. Enjoy!

MAMA'S SWEET POTATO PIE

Read more about it at www.cooks.com/rec/view/0,1738,131181-255198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 large can yams
approximately 1/2 cup pineapple juice
1/4 cup butter
1 egg, slightly beaten
1/4 tsp. salt
1/4 tsp. cinnamon (add more to taste)
large marshmallows
graham cracker crumbs

Preheat oven to 350°F. Drain and mash the canned yams. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers). Mix the pineapple juice in to your liking. When you are satisfied with the mix, pour into a baking dish. Take the marshmallows and push them in all around the edge, let the tops stick out. Take your cracker crumbs and sprinkle them in the middle. Place the dish in the oven and let cook - uncovered - for about 30 minutes.

C'est la vie.. (SAY LA VEE)
<3 Venus

French Onions?

To the rest of the world, it's French Onion Soup. In France, it's soupe à l'oignon à la lyonnaise. But what are the origins of this legendary (and oh so delicious) dish? Like all great culinary classics, no single verifiable origin exists. Fortunately, this recipe has come down through the ages, and while it's not the only recipe, it is delicious.

French onion soup, with its cheap and common ingredients, originated with the Canuts. These laborers were the backbone of Lyons' famous silk industry, working up to 18 hours a day weaving and screening the silk that France's aristocracy so adored. Poor, the Canuts used their limited resources to concoct inexpensive dishes that would sustain them during the long working hours. I don't know about you all, but I appreciate the Canuts for their creativity and absolutely LOVE soupe à l'oignon à la lyonnaise.

C'est la vie.. (SAY LA VEE)

<3 Venus