An experiment.

A common Soya ice cream that anybody can make

Equipment:
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

Ingredients:
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla


Directions:
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.

Add-ins:
For various flavors, add to the food processor:

For Banana Soy Ice Cream, blend in 2 ripe bananas

For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.

For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweeteners.

For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).

Use your imagination to come up with new flavors!

Flavored liqueurs or syrups are a great way to add punch. Try creame de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...

Homemade Soya vanilla ice cream

Ingredients:
1 cup soymilk
1/3 cup maple syrup (pure dark amber)
1/2 cup sugar (white granulated, make it a very light 1/2 cup)
3-5 drops vanilla extract (to taste)

Directions:
1 Pour all the ingredients into an ice cream maker.
2 Follow the instructions on your ice cream maker, and put it in the freezer. You can store it in any container.

Chilled Soya Thandai Milk

Ingredients:
3 cups Soya milk
1 tablespoon cashews
1 tablespoon almonds
1 tablespoon poppy seed
1 tablespoon fennel seed
5 peppercorns
1/2 teaspoon cardamom powder
6 tablespoons sugar
1 tablespoon rose water
Directions:
1 Blanch and peel the almonds.
2 Soak all the ingredients (except sugar and rose water) in water for about four hours. Grind into a fine paste.
3 Add the paste to cold Soya milk and strain through a muslin cloth. Discard the residue.
4 Add sugar and rose water to the strained Soya milk. Chill the thandai and serve with ice.

Nutrition Facts:

Serving Size 1 (413g)
Recipe makes 2 servings

Calories 417
Calories from Fat 121 (29%)
Amount per Serving %DV
Total Fat 13.5g 20%
Saturated Fat 1.6g 8%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 5.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 242mg 10%
Potassium 587mg 16%
Total Carbohydrate 60.6g 20%
Dietary Fiber 7.0g 28%
Sugars 40.6g
Protein 19.0g 38%

Vanilla Soy Ice-cream

Ingredients:
1 cup powdered sugar
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soymilk
1 teaspoon vanilla extract

Directions:
1 Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together.
2 Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat.
3 Add the vanilla extract.
4 Gently heat the mixture until it thickens.
5 Let the mixture cool in the refrigerator for 3-4 hours.
6 Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine.
7 Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!

Nutrition Facts:

Recipe makes 4 servings
Calories 235
Calories from Fat 57 (24%)
Amount per Serving %DV
Total Fat 6.4g (9%)
Saturated Fat 1.8g (8%)
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 188mg (62%)
Sodium 75mg (3%)
Potassium 170mg (4%)
Total Carbohydrate 37.2g (12%)
Dietary Fiber 1.6g (6%)
Sugars 30.2g Protein 7.9g (15%)

SSoyaa Milk ????

Yes Soya Milk...

First please allow me to make a straight write up...And then we will discuss.
I know I am advertising the products that we are manufacturing and selling but why not advertise if its more than good enough for health.

I will straight away write about the benefits of Soya-milk first. You guys can verify/find the truthfulness of these benefits any where in any article being published by any health dept. you want.

1. It makes the body plump, improves the complexion, stimulates the growth and removes constipation and many other physical ailments. Modem researches carried out in the laboratories in Europe and America has corroborated much of these claims. China, Japan and US and many such developed and developing countries use it widely.

2. Investigations have shown that 90 per cent of the soybean protein is absorbed in the body and 95 to 100 percent of the milk is digested. soybean milk is very helpful in maintaining intestinal health.

3. Soya curd, which we don't supply as of now, regular use will help maintain the intestinal health, prevent diseases arising from defective digestion and retard the aging process.

4. The most important aspect...

One of the chief uses of soybean is as a source of lecithin, which is a great natural emulsifier. Lecithin, as is well known helps disperse deposits of fatty materials and cholesterol in certain vital organs. It is rich in substances which are important for the proper functioning of all living cells in the body. It is also an important component around brain and nerve cells. Lecithin is so abundant in soybean that most of the lecithin used commercially comes from them.

Now to be very very specific... Let me tell you the things that you can directly relate and measure the benefits. Just to give an idea...a good health directly implies savings of more than 60-70k per year. It may be much more than this in some cases as well.

• Diabetes:- soybean contains a fairly large amount of carbohydrate but there is little or no starch in it. It is, therefore, regarded as a very suitable food for diabetic patient. Its carbohydrate produces heat and energy in the body without causing sugar to appear in the urine.
• Heart Disease and Cholesterol: - soybean contains plenty of unsaturated Fatty acids, which are also a rich source of 'Omega-3', a compound that scraps out the cholesterol deposits in veins like a 'bottle brush' and is therefore very effective in control of heart disease,
• Obesity:- Soya diet is a low fat diet, with good protein content. With the cholesterol control properties defined above, this translates into a fat reducer and contributes to control of obesity.
• Skin Disorders:- The soybean is regarded as a valuable food remedy in eczema and other skin affections. It renders unnecessary the use of animal protein, that is, meat, eggs and-milk and thus reduces the inflammatory activities in the skin and is free from the tendency to produce sensitivity or allergic reactions which so frequently attend the users of all animal proteins. When soybean is taken liberally, the intense itching diminishes almost immediately and disappears completely after a few days. The skin lesions also often vanish after some days. Improvement in skin health presumably occurs due to its lecithin content - a natural emulsifier which helps disperse fatty deposits and cholesterol from vital organs.
• Anemia:- soybean, being rich in iron, has been found beneficial in the treatment of anemia. As, however, the anemic patients suffer from weak digestion, it should be given to them in a very light form which may be easily digested.

Well...its not over yet...we can keep writing about the benefits of Soya foods on and on and on...

let me stop writing here and allow you guys to start thinking of the direct impact of this on our day today life...