Precast

Listen, don't get confused, there's only one cholesterol in your body. It's either good or bad depending on the amount/level. Too much of it is bad. Of course, we as humans don't need to consume it dietarily at all to survive. Hear me more in this shot. 

There's a wild-raging fallacy of equating carbohydrate with sugar. It's happened that people can't even enjoy sweet fruits in say a smoothie because they're supposed to cut sugar. No, carbohydrate-rich fruit or vegetable is not sugar. Join me on today's NS Soapbox where I clarify. 

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Bananas. Now I love you. Then I hate you. Then I love you! Yep, in today's A Series of Tips, I share one good thing banana does to our blends that make you see it listed as ingredient even when it may not be needed for sweetening or thickening.

In this episode of Precast, I share a roasty, toasty way to make sesame seeds taste even greater in your recipes. Download and enjoy.

It's one yummy blend that in its life has gone by many names. Haha... But, folks, the metamorphosing is finally over -- it's got to be Yummeric. Yum, what? Hear me out on today's Precast as I explain why.

In this first installment of Nutrition Science (NS) Soapbox, I blast against sugar cravings and warn y'all to let foods be as they are and not always expects drink blends to be "sweet." Listen.

Pineflower, your favorite rich decadent dessert from Queen of the Smooth gets a little tweak in viscosity. Ok, I yield. We're adding a little banana, doubling the cream, but listen in to hear more.

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A quick update on how we replaced already made chocolate in two of our signature recipes with 100% pure cocoa. Now we customize the sweetness ourselves in the Queen's Kitchen, and, boy, do we love it? Of course. We can guarantee you'll love these upgraded smoothies two, so order yours soon.

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So far, banana is our recipes' major natural "bulking agent". But we don't add any to Sweet Calico - a pumpkin seeds and apple blend. Now a customers sent feedback hating on Sweet Calico, a rather thin blend, which she complained is "just all water". Should we bulk up this blend or should we leave it as is? We need your feedback.

We answered the question, should we make a sesame recipe because sesamin is great? We did it, y'all. Listen to this episode of Precast as I rave about our new signature recipe -- Sweet Sesamin. 

Wait what, pineflower? Well, I'm hitting the Queen's Kitchen to try an experimental recipe in broad day light. Gotta confirm my conclusions about sunflower seeds and boom a new recipe may just hit the Queen's Signature Collection. Stay tuned.

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You heard that it was coming to The Queen's Creamery. Yes, I told you so. And, yes it did come. Our new Papaya Cream is now ready for prime time. So, let me take this episode to talk about it.

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You thought sugar, I mean refined table sugar, was bad enough. Then came sucralose or chlorinated sucrose, bet you didn't know that last part, I didn't. To intensify the sweetness of sugar, sucralose was created, and, without minding its inherent toxicity, it is added to and packaged as a "natural alternative" to sugar. Folks, today, in continuation of the Stevia Series, I admonish you, dump sucralose as well as sugar!

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Yes, Papaya Cream! Today, just before I hit the Queen's Kitchen to make some magic with papaya, I hit y'all up first talk about it. Enjoy.

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On today's Precast, just before I hit The Queen's Kitchen, stick with me as I talk us through how we're updating two star recipes of ours, swapping already made chocolate powder to 100% pure cocoa. And, for good measure, dropping the "chocolate" lingo from our lineup. 

In our third installment of The Stevia Series, we look at other artificial or natural sweeteners and why some of them are not our choice over stevia in our recipes.

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In today's episode, which is part A Series of Tips, I share one key tip about how to handle beetroot so that it retains its rich lively red color without deepening it. 

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In our second installment looking into the sweet plant stevia, today, we learn what it is, if it is safe, and how is it zero-calorie. 

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In a previous episode, I did say we were considering stevia to sweeten certain recipes that can't stand banana browning. But there may be more reasons why we should stevia. In this episode, the first of a couple on stevia, I share the dirt on sugar, which has warranted our choice of other sweetener. The Stevia Series will run across a couple episode till we decide on the best, organic, and safe option. So, stay tuned.

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So, we have a star recipe called Queen's Yellow: Series II, which is primarily mango and turmeric. As much as it is delicious, it can be gritty when we leave the mango skin in -- in on, your pick. It feels richer and fluffier without the skin, and more customers love it so. But mango skin is also packed with vital nutrients, it pains to have to toss it! Here's your poll, tell us what you want -- skin in or out?

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Our experimental The Queen's Strawberry Cream got ruined by banana, banana being our choice of natural sweetener. Because we promised to stay away from artificial sweeteners. Listen to learn why we're moving away from banana as a choice for this recipe and why we may opt for stevia. In a separate episode, we'll delve deeper into stevia as a sweetener of choice for such a recipe as may need it.

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Yeah, why? Why use coconut oil in your recipes is the question we're getting. Of course, the recipes are so delicious, you can't fault the oil; but let's address the concern of the fatty acids of coconut oil and see whether our use is justified or not.

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In today's Precast, we look at the banana's browning. A good thing or bad? And what we do at the Queen's Kitchen to manage that natural enzymatic browning process. Some episodes referenced in today's cast are 

If I asked you what's a healthy smoothie, what color would you give me? 99 times out of a hundred, I bet it'd be green. You don't know, then, that it's not all about green. In today's Precast, I share our new signature recipe Red Heart with you, why we'll be introducing more new red recipes to our lineup, and why you should mix more red into your smoothie intake. Sip in.

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Right off the bat, let's be clear on sweet. It means "sugary", one of five basic taste sensations. Savory, on the other hand, isn't sweet. It can be spicy or salty or plain palate-agreeable but not sweet. Now, should your green smoothie be sweet or savory? The question is important because whether or not you meet your goals for taking the blend largely depends how you it tastes. Let's dig in.

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How does maca still come through even when it's not the star of the mix? The answer is--strong. And strong is what maca does so well, making Clean Catechins a great libido mix. Today, on Precast Kabolobari Benakole enthrones maca on to the altar of sexual desire.

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Today, Queen of the Smooth is bringing you another proprietary smoothie blend. We're calling it Clean Catechins. It is mainly matcha and maca, the powerful maca. Listen here for the rest of the makeup of the recipe.

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