6 tips to make any baking recipe healthier, part 1 of 2
At the Zermatt in December, I taught these six tips for making a baking treat healthier. You don’t have to know anything about recipe development. These are no-brainers. Three tips today, three tomorrow. (All of this information is in Ch. 11 of 12 Steps to Whole Foods.) 1. Substitute finely [...]
94 Comments • Continue Reading →sugar replacement: possibly the best solution
You know I recommend only sparing use of any concentrated sweeteners. A while ago, I posted a recipe featuring COCONUT SUGAR. I’d been given a sample of it, and I was enjoying substituting it for Sucanat (my previous “standby” for baked goods). I didn’t realize how hard to find it was until y’all wrote me [...]
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one of my favorite weekend breakfasts, pumpkin waffles
So my Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing, I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles . . . without pumpkin! Weird. But my newsletter with these recipes went out, and one reader immediately went out [...]
13 Comments • Continue Reading →2 cake recipe contributions from a reader
These recipes were submitted by RuLea Taggart when I blogged about my kids’ birthday cake last August. (I have made healthier ingredient substitutions for these two recipes. Note that I have not tested the recipes, and any comments are welcome!) If you don’t have Original Crystal Himalayan Salt, read my report on it here with [...]
5 Comments • Continue Reading →Quinoa cookies
Brigham Young University’s alumni magazine just ran a story on some researchers who are distributing quinoa cookies to starving populations. The idea is that quinoa is a very nutritious food that is high in protein, important for people in third-world countries. 12 Stepper Kris and I have altered the recipe that ran in that publication [...]
9 Comments • Continue Reading →good, better, best . . . Part II
GRAINS Good: eat whole grains and quit eating white flour. Better: eat soaked whole grains (this requires planning a little ahead, as my cousin noted). Best: eat sprouted, raw nuts, seeds, and grains. SWEETENERS (Note that I am uneasy about fructose, xylitol, “organic sugar,” or dehydrated cane juice crystals—ways to spend extra money on [...]
3 Comments • Continue Reading →okay, okay! here’s the recipe!
To everyone emailing me wanting the recipe NOW, alright already! I was going to post it tonight, but I wouldn’t want to hold you back from beet heaven. Chocolate Beet Cake This cake is great for birthdays and parties. My kids beg for this decadent but [...]
2 Comments • Continue Reading →flax seed uses
Flax seed uses are featured prominently in my recipe collections, especially the dehydrated/crunchy snacks and breakfasts–as well as the good fats and whole-grain chapters of 12 Steps. Here’s a recipe my family likes that also features another food you know to be antioxidant-rich, blueberries. And coconut oil increases the absorption of EFAs in the [...]
10 Comments • Continue Reading →The zucchini recipes my daughter Libby bragged about
My zucchini hater Libby (age 10) apparently said I would tell you my zucchini fritter and zucchini bread recipes, so here they are (I also have my two very favorite zucchini recipes, whole-wheat zucchini pitas and zucchini carpaccio, in my $7.95 collection): ZUCCHINI BREAD 3 eggs, beaten – 1 Tbsp. vanilla — 1 cup coconut [...]
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