A Quote by Sandra Boynton
Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt.
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Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can. when combined with vegetable fat and sugar, be made to approximate the colour and consistency of chocolate. Of course, the same arguments can as persuasively be made in favour of dirt.
Chocolate is really a problem. I'm trying to be healthy right now, so I'll eat carob chips, which are kind of like chocolate. But sometimes I'll have a midnight snack, and I'll wake up, and I'll find chocolate in my bed.
All fats do not behave the same way in your body, and certain fats, including the omega-3 fats in salmon and other fatty fish and the monounsaturated fats in nuts, virgin olive oil, and avocados, are integral to a healthy diet.
In the work of Seurat, you can see the dots of neutral colors carrying the form and then the dots of more intense color that make the color texture. It is a totally different principle that than of the Impressionists who used broken color to imitate visual effect.
Dirt's a funny thing,' the Boss said. 'Come to think of it, there ain't a thing but dirt on this green God's globe except what's under water, and that's dirt too. It's dirt makes the grass grow. A diamond ain't a thing in the world but a piece of dirt that got awful hot. And God-a-Mighty picked up a handful of dirt and blew on it and made you and me and George Washington and mankind blessed in faculty and apprehension. It all depends on what you do with the dirt. That right?
I crave sugar, but I try to get sugar from fruit as opposed to getting it from candy, cakes, or bread. Sometimes I slip, and I'll have a piece of chocolate, but dark chocolate is better than milk.
For the scene where I had to taste dirt, I was ready to do it for real. But our amazing art team said it would hurt my teeth and created fake dirt out of chocolate on ice cream Pig Bar.'
Lighting is vital. Without that they've got nothing. And, of course, color and texture. When they showed me a little piece of Finding Nemo, I said this has got to be the biggest hit.
I eat nothing that's processed or refined - no high-fructose corn syrup, no sugar, no trans-fats. I eat a lot of fish and monounsaturated fats from olives, olive oil and nuts. A lot of organic, fresh fruits and vegetables. No bread. No gluten. No wheat. No rice.
The best cure for a double-bogey is a toffee, or sugar - any type of sugar; I love my chocolate.
Increase your consumption of healthful fats like extra virgin olive oil, avocado, grass-fed beef, wild fish, coconut oil, nuts and seeds. At the same time, keep in mind that modified fats like hydrogenated or trans fats are the worst choices for brain health.
The principle of fashion is . . . the principle of the kaleidoscope. A new year can only bring us a new combination of the same elements; and about once in so often we go back and begin again.
It's not realistic to say never eat sugar, but I try to limit my sugar as much as I can to buckwheat honey and dark chocolate, which I love.
I never got a chocolate birthday cake; I got a carob one. And when I went to other kids' houses, I was very covetous of things like Cheez Whiz that I'd find in their refrigerators.
Much serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?
Our job as actors, especially in front of a camera, is almost like textile artists. We spend so much time getting the right texture of yarn, and working out the color scheme, and binding off the weave, and making it just right.
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