Whole Wheat Tortilla II

menu for yor
Whole Wheat Tortilla II
3 cups Whole wheat flour
1 1/2 cups Unbleached white flour
1 tsp. Salt
2 Tbs. Oil
1 1/2 cups Cold water
1 1/2 Tbs. Baking powder (aluminum-free
like Rumford’s)
Mix all dry ingredients in bowl, then add oil and water little
by little as you knead with your hands. When you have a
soft, flexible dough, knead out on lightly floured or oiled
countertop for about 10 minutes. Divide into balls the size
needed for the size of tortillas you will want. Cook on a
medium heat griddle for 2-3 minutes on each side. Wrap in
a towel to keep them warm until time to serve. Try to serve
immediately.
Serving Suggestions:
• stuff with Huevos Rancheros for a yummy high-protein breakfast
• use with any of the burrito recipes
• be creative

Breakfast
Our busy lives make a
traditional breakfast of eggs
and bacon too time consuming
to prepare, and we know
fat-loaded foods should not
be consumed at any meal.
Fats cause the blood to become
sticky, and as a result it
circulates slowly through the
brain.
Instead of eggs and bacon
or other fatty foods, we
need complex carbohydrates
and protein.
Protein for better brain
function, and complex carbohydrates
for a steady release
of glucose into the bloodstream
maintain stable bloodsugar
levels. A high-sugar
breakfast will cause a drop in
the blood sugar, resulting in
a tired feeling all morning.
Children especially
need a sound breakfast to help
them think clearly and function
better all day in school.
Soy milk and almond milk are
good on cereals, and if you
use fruit juice, no additional
sweetener is needed. Wholegrain
cereals are the best to
provide the steady energy we
need each morning.