A structure of Cefadroxil

Natural Humous 

Natural Humous
Natural Humous


2 cups garbanzo beans (chick peas)

¼ cup tahini

¼ cup lemon juice (fresh squeezed)

½ teaspoon onion powder

½ teaspoon cumin

½ teaspoon salt

1 head garlic, roasted

2 tablespoons water (optional)


Cut the top off the bulb of garlic about ½ down. This should cut through and expose the individual cloves.

Wrap the bulb in aluminum foil and roast in the oven at 400 degrees for 1 hour.

After allowing the bulb to cool, squeeze the roasted cloves out of the bulb and into the food processor.

Add the other ingredients (except the water) to the food processor and process to desired consistency.

For a smoother hummus, add water to the hummus and process for another 20-30 seconds.

Source: Adventist Review, 14 October 2016


Pumpkin Muffins

Pumpkin Muffins
Pumpkin Muffins

1 cup whole wheat flour
1 cup all-purpose flour

⅓ cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon nutmeg

1 15-ounce can pumpkin purée

1 cup water

1 teaspoon vanilla flavoring


Preheat oven to 400°F. Spray the muffin pan or line it with muffin cups.

Mix dry ingredients in a large bowl. With the spoon, move the dry ingredients toward the edge of the bowl creating a “well” (an indent in the middle of the flour mixture).

Add the wet ingredients (pumpkin, water, and vanilla) to the middle of the “well”.

Mix the wet ingredients together slightly and then start mixing the dry ingredients into the wet until it is all well mixed. Be careful not to over mix! Stop when the batter feels mostly mixed but still has lumps in it (not a smooth surface).

With a large spoon, fill the muffin cups equally. Bake for 15 minutes. Test the muffins by sticking a knife or toothpick into one. If the knife comes out clean, they are finished. If the knife comes out with batter on it, put them back into the oven for 3-5 more minutes and test again.

Remove the muffins from the pan and cool them on a wire rack.

Ready in about 40 minutes

Makes 12 muffins

Source: Adventist Review, 28 October 2016

Cream of Tomato Soup

Cream of Tomato Soup
Cream of Tomato Soup

1 cup onion, chopped

3 cloves garlic, minced

2 teaspoons extra-virgin olive oil

1 (28-ounce) can diced tomatoes

½ teaspoon salt

2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)

½ teaspoon dried thyme

1½ tablespoons brown sugar

2 cups water

dash of cayenne pepper

1 cup coconut milk


In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.

Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.

After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.

Transfer the soup back to the stovetop and heat to your desired temperature.

Ready in about 45 minutes

Makes 4-6 servings

Source: Adventist Review, 4 November, 2016