• A woman on nine medications, with several health issues and severe rheumatoid arthritis

For the past 10 years of her life, she was unable to make a fist in spite of taking prednisone and Azulfidine. Always getting the ‘right’ kind of medical treatment, she saw her doctors and took all the medicines that she was told to take. However, her condition never did improve and was getting worse. That was when she decided to try something different and changed her diet. After fasting and switching to vegetarian food, her symptoms finally let up. Her inflammation markers dropped from a medicated 42 to a drug-free 13. Not only does she feel better, she no longer takes any medications and lost 35 pounds.

• An obese man who suffered from alcohol addiction, hyperlipidemia, hypertension and coronary artery disease.

A man who loves to eat, drink and be merry often ends up a sick man. At 51, this particular man had to undergo a heart bypass in 2005 and had to have three stents put in two years later. Even after the procedures, he continued to have chest pain and shortness of breath. Obviously sick of being sick and obese, he did quick Google search on how to reverse heart disease. Since getting on Dr. Fuhrman’s diet, he dropped from 300 pounds to 160. He no longer suffers from chest pains and loves the stuff he eats.

• An obese man with Type 2 Diabetes

He had been overweight and diabetic for the past 20 years of his life. Not even meaning to treat the diabetes, he tried going Vegan to lose some weight. He not only lost the 40 pounds that he was looking to lose, but by the seventh week, he no longer had to take insulin. His average glucose level now averages at 97 and has improved circulation. Gone is the foot pain and insulin shots and all it took was a diet change.

• Ovarian cancer

A woman’s ovarian cancer went metastatic and began to destroy the rest of her body. In 1997 on of her lungs collapsed and four liters of fluid had to be taken out of her chest. Diagnosed with adenocarcinoma and then underwent six chemotherapy treatments and had her ovaries removed. Things were very bleak and she was not given very long to live. Since medical science gave up on her, she tried a dietary plan. The nutrient dense foods, vegetables and juices made a real impact on her health. Over a period of time, her cancer became undetectable and remains a healthy woman.

• Five angioplasties and three heart attacks

These all happened to an obese woman within a three-year period. Unable to walk very far at all, she bottomed out when she tried to walk a block. In spite of taking 10 different medications, her health did not improve and her heart health was very unstable. Deciding to try a dietary lifestyle change, things changed dramatically for her. In three months, she stopped having chest pain and could walk up to two miles. After seven months, she takes far less medication and has lost 90 pounds.

These are real case studies where people who were already sick went vegan and saw miraculous results. Imagine what a good, nutrient-dense diet can do for someone who is not ill at all.

There are numerous “forms” of vegetarians.  There’s the “far” vegetarian who simply avoids red meat and the quasi vegetarian who avoids red meat and poultry.  Individuals who omit meat, poultry and fish are called lacto-ovo vegetarians, and lacto-vegetarians omit all of those and eggs.  A vegan omits all animal products.  They are considered the most extreme vegetarians.  There are many reasons as to why people become vegetarians.  It’s not only a diet, it’s a way of life for some.  It is often part of a value system that influences a variety of attitudes and behaviors.  People may decide to become one because there is a lack of availability or they cannot afford animal products.  They could be animal lovers or have religious beliefs that prohibit them from eating them.  Some desire to preserve the world’s food supply, to have better health, or may simply just not like the taste of meat.  Whatever the reason, they are actually doing their bodies some good.

Meat is high in fat and cholesterol.  In fact, all cholesterol comes from animal products.  Vegetarians drastically reduce their cholesterol intake, which is good for their hearts.  Because they do not eat as much fat, they are decreasing their risk for obesity, heart disease, stroke, hypertension, type 2 diabetes, chronic bronchitis, gallstones and kidney stones.  These are all popular conditions in today’s overweight population.  Vegetarians stray themselves away from the risks, ultimately prolonging their lives.

One might think that vegetarians do not have any options for what they can eat.  This is not true because they do, in fact, have plenty of choices.  There is even a separate food for them, which recommends that they get 6 or more servings of grains, 5 or more servings of legumes and nuts, 4 or more servings of vegetables, 2 or more servings of fruits, 2 or more servings of fats and oils, and 1-2 servings of sweets a day.  If they eat a variety from these six groups, they won’t even feel like they’re missing anything.

Animal foods are a major source of complete proteins, vitamin B12, vitamin D, calcium, riboflavin, zinc and essential fatty acids (EPA and DHA).  Restrictive vegetarians are at risk for deficiencies in these nutrients.  What they need to learn is how to complement their proteins.  Examples of complementary protein meals/snacks are:

• Rice and black beans
• Hummus and bread
• Tofu and rice
• Corn and lima beans

Protein will not be a problem if a vegetarian eats their meals like this.  If it does become a problem, they might want to consider a supplement.  If nutrient intake becomes a concern, vegetarians may be recommended to take a multivitamin or a specific supplement of a vitamin they’re lacking.

Research has found that vegetarians tend to be health conscious.  They are likely to avoid alcohol, tobacco, and drugs.  Vegetarians are also known to be regular excersizers.  Going on a vegetarian diet is simply a choice—but it might be one of the healthiest choices out there.

Brianna Elliott is a dietetics student at UW-Stout in Western Wisconsin and is also a regular contributor at PSCLife.com – a leading retailer of the enzyme supplement Tyme Zyme which has been formulated to help increase and improve immune system functioning.

Leading researchers who studied the results are quite surprised at the findings, not expecting to find such a striking difference between meat eaters and vegetarians.  Tests were completed for five risk factors including high blood pressure, cholesterol, triglycerides, glucose and waist circumference.  Adjusting for different aspects within these tests, the herbivore diet showed the same results when factoring in smoking, alcohol usage, and the age and the amount of physical activity of each participant.

Concurring studies back up the research supporting trends toward plant-based diets. In 2008 a German cancer study found that the risks of premature deaths among vegetarians were reduced by 30% for woman and up to 50% for men.

Another study previously published this year found similar results stating that meat eaters had noticeable higher cardiovascular risk factors than those who followed a vegetarian diet.  Also revealed in this study was the fact that true vegans, who eliminate all animal products, may have an increased risk of blood clots and hardening of the arteries, both of which can lead to heart attack and stroke.

The objective of the vegan study was to compare patterns in the diets with risk factors.  It also noted that a strict vegan diet showed clear trends among the test cases, the most significant being a lack of key nutritional needs in the overall diet.  Iron, Zinc, Vitamin B12 and omega 3 fatty acids are proven to lower the risk of heart related disease yet were some of the nutrients that found lacking in many of the vegans diets.

To ensure the overall health benefits of a plant based diet, a vegan diet needs a well-rounded diet that includes food items that contain omega 3 fatty acids and other nutritionally rich foods.  Achieving proper nutrition is necessary in every diet and all of our nutritional needs can be met by the foods we eat.

References:

Low body mass index in non-meat eaters

Vegetarians are classified into many different categories as spelled out in “A Vegetarian Lifestyle”. Under the banner of a true vegan, lies the raw vegan. The belief in a raw vegan diet stems from the concept that cooking depletes the nutrient value of the food by destroying the complex balance of micronutrients. Raw vegans typically urge a complete raw diet but some choose to loosen the restrictions a bit and allow for a diet with at least 75% of food being completely raw.

A diet of purely raw foods combines veganism and raw foodism. Variant forms of a raw food diet include diets consisting of strictly juices, sprouts or fruit. Although a raw diet always means a totally animal free diet, some who adhere to raw diets include some foods slightly cooked below a 118 degree threshold.

Following the ideals of other vegetarians, some raw vegans base their choice to go raw because of environmental factors, fossil fuels, greenhouse gas and pollution. Others may tend toward the spiritual side of eating raw and how eating raw food actually balances our quest for physical, spiritual and mental health.

The science of whether or not raw is better than cooked, is debatable on both sides. Under varying circumstances, one may out shine the other and a blanket recommendation is not given to either side. The health benefits to eating raw vegetables are evident but then the benefits of cooked veggies score equally as high in other tests including digestion. The contradictions and controversy will continue.

What is not debatable is the need for supplements in a raw vegan diet. Ensuring the intake of vitamins is essential in a vegan diet but particularly in a raw food diet. Vitamin B12 is one such vitamin that is not found reliably in plant foods since it produced by bacteria. Deficiencies in this family of B vitamins can have serious health consequences, anemia being the most prevalent. Although there are natural foods containing B12 sources such as seaweed, they are not adequate sources for dietary needs. The Vegan Society and Vegan Outreach as well as other support programs for vegans recommend supplements to complement a diet rich in fortified foods.

Testimonials from raw vegans tell us of the trials when the raw honeymoon is over. As you start a raw vegan diet, you feel energized and full of vitality. As your body adjusts and readjusts to this new diet, which can vary from months to even years, the energy levels plummet. The aches and pains that at first disappeared have resurfaced with a vengeance. This is a common problem among the raw vegans and has caused many to rethink their diet.

What works at the start of this diet may not always work later on. Many, who have experienced this phase, have simply tweaked their raw diets and changed their routines. However, it is at this point, when the energy drops, that blood test are needed. The manifestation of iron and vitamin deficiencies is a drop in energy levels. So find out what you are missing in your diet and take your vitamins.

Health Benefits of Root Vegetables

As the planting season begins, those looking to grow their own healthy vegetables must plan and arrange their garden space.  More space is being dedicated to root vegetables than ever before due to the bounty of nutrition found in them.  Root vegetables offer an array of health benefits and have been an important ingredient in our diets since the dawn of time.

The roots of a plant nourish the whole plant.  They provide a foundation and support for the plant to grow.  In eating root vegetables, these roots offer that same nourishment to us, providing a rich source of nutritious complex carbohydrates.  By helping us to absorb and process the nutrients in the food we eat, root vegetables help to regulate blood sugar levels while providing long lasting energy.  Some root veggies specialize in purifying the blood while improving blood circulation and which have shown to increase levels of mental clarity.

Root Vegetables Typically Divide Into 6 Categories:

• Tubers – Potato, yam
• Tap Roots – Beet, carrot, turnip
• Tuberous Roots – Sweet potato, yucca
• Corms – Taro, water chestnut
• Rhizomes – Ginger, turmeric
• Bulbs – Garlic, onion

Ginger

Ginger has been used as a dietary aid for thousands of years. Helping to alleviate arthritis, nausea, headaches and more, ginger is nature’s first aid.

Fennel

Fennel is loaded with iron and is used as a natural treatment for anemia.  Used primarily in antacids and toothpaste, fennel aids in the digestion alleviating indigestion and constipation.

Onion

Although we often pull off the outer layers of the onion before use, studies have shown that many of the antibacterial and anti-inflammatory benefits of onions are concentrated in the outer layers, so peel gently.

Garlic

Known as the ‘stinking rose,’ garlic provides an array of health benefits.  Either by eating or by taking supplements, garlic has shown significant results in the treatment of high blood pressure, infections, cancer prevention, high cholesterol, and cardiovascular disease.

Carrot

We’ve all heard that eating carrots makes your eye sight better.  Well, actually, it is the beta-carotene in the carrot which not only turns the carrot orange, but as it breaks down in the body; it delivers precious nutrients to the retina.

Beet

Given a bad rap for years, beets are once again a leader in root vegetables.  Packed with nutrients that support the body’s antioxidant and detoxification process, the red and gold beets will help keep your systems clean from the inside. New research is showing that properties in beets may limit the cell growth in tumors.

Radish

Historically held in high esteem, radishes have long been thought to diminish the effects of intoxication.   High in vitamin content, radishes help lower cholesterol, infusing fresh oxygen into the bloodstream and have had success in curing urinary tract disorders.

Yam

Yams are a great source of vitamins and potassium with more than 200 varieties to choose from.  Properties in yams are being studied as a possible hormone replacement therapy for menopausal women. However, the known benefits of yams for centuries have been the herbal treatment to improve organ functions.

Perhaps root vegetables don’t get the attention they deserve since they are so good for us.   They contain healthy fiber and slow digesting carbohydrates while providing many other nutritional benefits.  These humble veggies are generally easy to grow, are more economical to buy and they store for long periods of time.  Roots can be used in almost any fashion you choose:  roasted, fried, boiled, and sautéed, grilled, and even raw.

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Negative Calorie Foods

Maybe because we so desperately want it to be true, the concept of negative calories foods refuses to fade away.  This myth has been around for decades and thanks to the internet and clever marketing ploys by authors and publishers of diet books, it keeps popping up, fooling the uninformed.  The problem with the whole idea of negative calories foods is that it simply isn’t true.

For those who haven’t heard of negative calories, it is the theory that the body burns off more energy and thus, more calories, by digesting such foods than the food actually contains, perpetuating the myth that simply by eating these foods, you will burn more calories than you take in. Taken to the next degree, this theory then promises rapid and efficient weight loss.

With so many people seeking ways to lose weight, the ease of this theory appeals to a certain portion of overweight people as nothing else is required of them.  Just like those magic diet pills; no exercise is necessary, no counting calories, or fat burning aerobics.  The notion is ludicrous yet the myth of negative calorie foods draws serious attention from those who prefer to cut corners rather than calories.

While it is true that some foods have a really low calorie count, there isn’t a single food that has absolutely no calories.  The theory of negative calorie foods comes from the faulty science of assigning an additional calorie burn to such foods.  For instance, celery is listed as the top negative calorie food around.  Proponents of the negative calorie theory claim that your body burns more calories eating and digesting celery than you take in from the celery.

The problem with this type of reasoning is that the eating and digesting burn of calories is already factored into the amount of calories originally assigned to the food.  It is that way for all foods keeping the calorie listing as an average or variable in every low fat diet plan.

Our bodies need to burn calories; that much is a fact.  The body burns over a thousand calories a day from just sitting and breathing.   All foods have a calorie count which eating and digestion is already factored into.  Now, you can eat these low calorie foods and perhaps lose weight but just to set the record straight, no matter how you slice it – you still receive calories from eating them.

There is no magic weight loss plan.  It takes determination and dedication to really lose weight.  Staring with a low fat diet plan is the best strategy there is.  Incorporating low calorie foods into your diet will certainly aid in your attempts to control or lower your weight, but falling victim to the myth of negative calorie foods isn’t going to help you in the long run.  It’s your body know what you are putting into it.

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Carbohydrates

Diets are big business these days and the advice about carbohydrates changes faster than the weather.  One report says carbs are bad and we need to limit the amount of carbs in our diet and another calls for a high carb but low fat diet plan.  Carbs are not necessarily bad for us.  We need carbs in our diet.  They are the main source of energy for our bodies and our brains.  Getting the right amount of carbs into your diet is essential for a well rounded healthy diet.

Carbohydrates come mainly from the plant-based food we eat.  Our bodies will either burn them for energy right away or store them as fat to burn later.  The 3 types of carbs are sugars, starches, and fiber and not all of them are equal.  We divide carbohydrates into 2 categories:  simple carbs and complex carbs.  No matter how big or complex the carb is, it is made of carbon, hydrogen and oxygen.

Simple Carbs

Simple carbs are known as simple sugars.  They are easy to digest and they do so quickly.  The energy burst you feel after eating something high in sugar is the carb burning.  They travel through the digestive process quickly.  Once the sugar is gone from the body, you may feel lethargic or crash.  That is what simple carbs do.  Flash the energy fast and then fizzle out.  Eating white toast for breakfast is a prime example of how this works.  The toast fills your tummy and gives you energy for the morning but by lunchtime, you are hungry.

The simple sugars are quickly absorbed into the bloodstream through the small intestines.  For people with diabetes, this can be a real problem as consumption of simple carbs can throw off their blood sugar or glucose levels.

Complex Carbs

Starchy and fiber rich foods are complex carbohydrates.  Examples of complex carbs are whole grains, legumes, rice, vegetables and fruits.  They are often high in nutrient value, full of vitamins and minerals.  The processing of complex carbohydrates through our digestive system takes much longer.  The nutrients are also absorbed at a slower rate. Thus, we feel fuller for a longer period of time.  Meaning we won’t get hungry so soon after eating.  Eating more fiber is a great way to keep a low fat diet working.

Complex carbs should supply half of the calories in your diet and are found in such a variety of foods that one shouldn’t have a hard time fulfilling the daily requirement in any low fat diet plan.  Using whole grains instead of processed grains will add a significant amount of complex carbs into your diet.  Try whole grain breads instead of white bread.  Cereals are chick full of whole grains and add a bit of fruit and you start your day off right.

Going Vegan As A Lifestyle

Many people, when hearing the term ‘vegetarian’, think only of one who doesn’t eat meat.  But being a true vegan, or vegetarianism, is so much more than just not eating meat.  It becomes a lifestyle choice.

From what you eat and what you wear to how you conduct your daily lives, in business and in pleasure.  A true vegan is described as one who does not eat meat, fish, poultry, dairy, eggs, or any other foods that contain animal by-products or animal derived ingredients.

Eating a plant base low fat diet is a healthy alternative to a meat diet. Utilizing the variety of plant foods available, vegetarians can easily fill the body’s nutritional needs.  In fact, often vegetarians are more aware of what the body needs in terms of nutrition simply because they know that if they remove such a large cross section of foods, such as meat and dairy, from their diet, the nutrients derived from animal foods, need to be replaced somehow.  So adequate research is needed to find the right kind of plant based foods to eat in order to fill all those daily requirements.  This may take time, but are lessons well learned.

For many vegans, it isn’t enough to just abstain from consuming animal products.  They encapsulate their whole lives to the premise of not being dependent animals for any of their daily needs.  This belief carries over into the clothes they wear, the products that they buy, the actions they take and how they raise their families.  One of the main concerns for vegans is the treatment of animals raised as food believing such treatment is unethical and harmful not only to the animals but to the humans who will eventually consume them.  From the way these animals are treated to the chemicals fed to fatten them, vegans show their disapproval.

A true vegan will support and carry out these beliefs by the shoes and clothing that they wear.  Whole industries have formed to provide vegans shoes and clothing made without any animal ingredients.  Faux leather, called pleather, is made from plastics and looks and feels like animal leather is used for shoes, purses, wallets and many other products as well as vinyl, microfiber and canvas.  Organic clothing is made from natural fibers such as cotton, jute, bamboo and hemp; it ‘breathes’ and is good for our health.   Although wool is a natural product, the treatment of sheep to obtain the wool is questionable and so therefore, wool is avoided.

Organic gardening also has its roots in vegetarianism.  The belief in growing food and plants to sustain and enhance life is foremost.  Paints, cleaners and garden products are also animal free.  With the ease of the internet, research is shared and one can find detailed list of product names that meet the criteria for vegans.

Vegan philosophy is simply stated – humans do not have the right to use animals for anything.  While some may argue over what is considered abuse, using animals or anything animal based as food or as an ingredient or test subject in products is considered exploitation.  While vegans strongly oppose all forms of such exploitation, their focus remains on “promoting ways of living free of animal products for the benefit of people, animals and the environment.”

The Health Benefits Of Garlic

Garlic is one of our favorite flavors and we use it many of our most delicious dishes.  But did you know that garlic has health benefits that can aid in the treatment of high blood pressure, infection and cholesterol?  The use of garlic as a food and for medicinal reasons has been around for thousands of years even showing up in folklore as a preventative against evil.

Garlic is a member of the onion family and shares in the pungent odor feature common to the species. It is said that milk can alleviate much of the breath odor if swallowed at the same time.  Overeating of garlic can also cause one’s body to smell a bit like garlic as the gas produced by eating garlic travels through the blood not only to the lungs and the mouth causing halitosis, but also to the skin where it is excreted through normal sweat glands.

If you believe everything you read about garlic, you would think that garlic is some sort of miracle cure with so many health advantages to its credit.  People, who regularly eat garlic or take garlic supplement for the health benefits, will swear by the results.  However, clinical studies have yet to report any major breakthroughs preferring to simply add that garlic has shown some benefit to each of the categories they tested.  Garlic doesn’t build up in your body and can therefore be taken daily.  As a food, its effects last through the whole digestive process and as a supplement, the effects continue long after absorption.

Used as an infection fighting tool combined with anti-inflammatory activities, garlic not only kills bacteria but also kills viruses and fungus, including the common cold and athlete’s foot.  In fact, it works so well that many people take garlic as a part of their regular daily supplement regimen and report that the incidence of infections have noticeably declined or have been eliminated altogether.  Garlic contains a high content of Vitamin C and has historically been used to fight colds, cough, flu, and chest congestion.  In the 1920s, garlic was also found to effectively prevent scurvy.

The main component found in garlic is allicin which prohibits the growth of the enzymes that bacteria and viruses need to survive and grow in the body.  Allicin exhibits antibacterial and anti-fungal properties.  Used externally, garlic prevents infection by rubbing crushed garlic directly onto a wound and has been used on a large scale to prevent gangrene by this usage on the battlefields of World War 1. Using too much garlic or even the use on sensitive skin can cause reddening, skin irritation or possible even burning.

Within the last decade, medical scientists have reported promising results with regards to allicin.  As Staphylococcus increases its resistance to known antibiotics, extracted allicin from garlic taken orally has shown significant results in killing the staph bacteria.

Garlic is getting a lot of attention in recent years as its medicinal reputation increases.  Science and the medical community are taking note, thanks in part to the observations of lower incidences of certain types of cancer and heart disease in areas where garlic is heavily consumed, particularly in Asia and areas around the Mediterranean.  Test cases involving garlic have not confirmed the health benefit but have not ruled it out either.

While studies continue in these areas, major health benefits have been reported for reducing heart disease, regulating blood sugar, lowering blood pressure and cholesterol levels and even fighting cancer. Some studies have shown that the use of garlic prevents blood clots which can lead to a stroke or heart attack.  The antioxidants contained in garlic actually traps and binds damaged radicals and destroys free radicals which are linked to heart disease and aging.

Whether you decide on garlic supplements or incorporating more garlic into your diet, it is a good idea to do some research.  Aged garlic extract is also an option.  Your cookbook is the best place to find ways of adding garlic to your diet.  If you choose supplement, the health food store and even most grocery stores will have regular garlic and the non-odorous garlic available in the vitamin aisle.

Well although St Patrick’s day is filled with Irish traditions,  their well-known tradition of pancake Tuesday is often forsaken. So in honor of Pancake Tuesday and St. Patrick’s Day here is a few fun facts about the Irish and their culture and traditions and some tasty pancake recipes.

Fun facts:

• Every day of the year more than 6 million pints of Guinness stout is consumed. However, on St. Patrick’s day over 12 million pints are consumed.
• There is a shortage of shamrocks the shrub leaf plant that the Irish believe provides them with luck because of Ireland’ s recent harsh weather.
• The Saint himself St. Patrick  was born in Britain, not Ireland.
• Patrick chose the 3 leaf shamrock to represent his Christianity. Each leaf represents one of each of the trinities.
• It is a fact that snakes do not dwell on the Island in Ireland, however they were never banished as they never existed there.
• St. Patrick’s Day has been celebrated in Ireland for more than 1000 years.
• Corned beef and cabbage is a traditional St. Patrick’s Day dish. In 2010, about 2.3 billion pounds of cabbage and 26.1 billion pounds of beef were generated in the United States.
• There are 36.5 million  residents of the U.S. that claim ancestry to the Irish. This statistic is 8x the amount of Ireland’s population (4.5 million).
• Pancake Tuesday is celebrated the day before lent. It is called Shrove Tuesday for UK residents.
• The shamrock represents a symbol of pride for the Irish during English rule and is a sign of their heritage and patriotism for their country.

Recipes For  Irish Potato Pancakes:

Potatoes flourish in the rich soils that inhabit the Irish countrysides and farmlands. For this very reason, potatoes are a large source of food for the Irish. Here is an underrated tradition of the Irish and a delicious twist to the traditional pancake that uses potatoes as the main ingredient.

Ingredients:

4 potatoes mashed or leftover instant or mashed potatoes ( 2 cups)

1/4 cup cheddar cheese

1 egg

1/2 cup of flour

1/4 chopped small onion

1/4 cup milk

dash salt

dash pepper

Directions:

Mix potatoes in with flour add onion, milk, salt, pepper, cheese, and egg. Stir well til consistent. Heat a skillet with oil on medium heat wait for pan to heat the oil. In heaping spoonfuls dab mixture into pan. Wait til one side bubbles and brown, and flip until both sides golden brown. Make sure with toothpick center is cooked. Repeat with remaining batter.

Serve with:

Sour cream, chipotle sauce, salsa, ketchup, syrup…..

You may also add bacon, green peppers, ham, sausage, tomatoes- to embellish this dish.

Irish Green Pancakes:

You can spice up breakfast for the kids or your spouse on the holiday with this great recipe for shamrock pancakes.

Ingredients:

Pancake mix or baking mix

Milk

Oil

Egg

Green food coloring

Directions:

Follow directions on baking mix or pancake mix box. Then add a drop of green food coloring- use it liberally this stuff goes a long way! Heat griddle or frying pan with oil or non-stick spray. Apply batter to hot pan. Wait for bubbles, do not overheat, flip repeat.

Serve with hot butter and maple syrup, whip cream– YUMMO!