Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!

Who doesn’t love a gorgeous glazed bundt cake? The sheer volume of most bundt cakes make the choice all the more worthwhile. This luscious cake is filed with apple chunks and cranberries, topped with a sweet lemon glaze and calls for Fuji apples. Fuji is a variety that is large, firm and crisp, which makes them perfect for baking.

Poppy Seeds add More than Crunch and Color to Baked Goods Continue reading “Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!”

Five Tips for a Green Hanukkah – Recipe, Vegan Potato Latkes

Perfect Potato Latkes

Hanukkah, the winter festival of lights is celebrated by Jews around the world and begins this year when the first candle is lit at sunset on Tuesday, December twelfth this year.

An eight-day festival marked by the lighting of brightly colored candles commemorates the rededication of the Temple in ancient Jerusalem. The menorah is a candelabrum with nine branches in which a different candle is lit to mark each consecutive night, the primary ritual on Hanukkah.  Continue reading “Five Tips for a Green Hanukkah – Recipe, Vegan Potato Latkes”

The Dish on Pasta ~ A Slimmer, Healthier You!

Spring Asparagus and Pasta in Curry Cream Sauce

Carbohydrates get a lot of bad press! Carbs have been unjustly labeled a food group to avoid by proponents of the ill-advised Atkins/Paleo style diet.

Carbohydrates are an important part of a healthy diet and ounce for ounce contain fewer calories than either fat or alcohol. Carbohydrates provide energy; they fuel our workouts and provide energy throughout the day. There are two types of carbohydrates: simple and complex.

The difference lies in the fact that commercial processing removes the fiber-rich outer hull and bran in products such as, white rice, white flour, white sugar, white bread, etc. These are some of the foods that are classified as  ‘simple carbohydrates’

Fiber slows digestion and simple carbohydrates are digested very quickly, spiking blood sugar and causing a rush of energy, invariably followed soon after by a crash.

On the other hand, complex carbohydrates release energy slowly and are found in vegetables, nuts, legumes and grains, such as oatmeal and pasta. Unlike simple carbs, these foods are also high in vitamins and minerals. Continue reading “The Dish on Pasta ~ A Slimmer, Healthier You!”

How Milk May Contribute to Childhood Obesity

 

We’ve known that breastfed infants may be protected against obesity later in life for more than 30 years, but why? It may be the formula.

Giving infants formula based on cow’s milk presents an unusual situation. Cow’s milk is designed to put nearly two pounds a day onto a growing calf, 40 times the growth rate of human infants (see Formula for Childhood Obesity.)

The perfect food for humans, finely tuned over millions of years, is human breast milk. Remarkably, among all mammalian species, the protein content of human milk is the lowest. The excessive protein content of cow’s milk-based formula is thought to be what sets the child up for obesity later in life.

And then, instead of being weaned, we continue to drink milk. The question thus arises, as to whether consumption of a growth-promoting substance from another species throughout childhood fundamentally alters processes of human growth and maturation. Continue reading “How Milk May Contribute to Childhood Obesity”

Hot off the Griddle ~ High Protein Strawberry Banana Pancakes With No Added Fat!

Pancakes are delicious, quick to the table and really easy to make!

It seems that pancakes have been with us for a very long time.

The ancient Greeks and Romans ate pancakes that were sweetened with honey and in the Elizabethan era pancakes, made from a flour and egg batter were a popular breakfast food flavored with spices, rosewater, sherry and apples.

With origins in the Middle Ages, Shrove Tuesday or Pancake Day falls on the first Tuesday before Ash Wednesday, a day of feasting before the beginning of Lent. Traditionally lots of pancakes were eaten as a way to use up eggs, milk and sugar before the 40 days of fasting during Lent.

There is evidence of pancake cookery from the Stone Age. Analysis of grinding tools from about 30,000 years ago suggests that pancakes were among the first foods that humans learned to cook. Continue reading “Hot off the Griddle ~ High Protein Strawberry Banana Pancakes With No Added Fat!”

Patriotic Pancakes

Delightful Red White and Blue Pancakes made healthy and delicious without eggs or dairy and contain zero cholesterol or saturated fat!

Celebrate your independence from high fat, cholesterol and saturated fat loaded foods with these delightful Red White and Blue Pancakes this 4th of July!

Whether sweet or savory, pancakes are not just for breakfast or brunch anymore. Diners and some restaurant chains are known for serving breakfast any time of day and you can enjoy these tasty and nutritious pancakes any time of the day … or year, too!

Plump, sweet and juicy, fresh blueberries and strawberries bring great nutrition and powerful antioxidants to the table. Continue reading “Patriotic Pancakes”

Make Delicious Dairy-Free Yogurt ~ Good For You and the Planet!

I have a new obsession… Homemade soy yogurt!

Making yogurt is easy and delicious and like all DIY foods you make in your own kitchen… you know everything that went into it and it just couldn’t be fresher.

Soy yogurt is a plant-based food and is planet friendly by its very nature. Even the culture we use is vegan. When we choose DIY, we are avoiding packaging by decreasing waste pollution at the source.

In addition to reducing the proliferation of landfill package waste, when we eliminate waste before it has been created we minimize resources used in the production and delivery of goods. Continue reading “Make Delicious Dairy-Free Yogurt ~ Good For You and the Planet!”

Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat

 

Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.

In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.

Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.

There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. Continue reading “Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat”

Delectable Apricot Pastry Rolls ~ Four Ingredients!

These wholesome and delectable Apricot Pastry Rolls come together quickly with just four ingredients and keep well in a covered container in the refrigerator.

Puff pastry is light and airy with unique properties perfect in many elegant dishes on the party circuit. Easy to use and ready to bake, frozen puff pastry is undoubtedly the simplest route to an endless array of impressive dishes.

It is important to read labels. Some popular brands of puff pastry list unbleached enriched flour as the first ingredient. That is white flour with all of the bran removed, which then has some vitamins and minerals added back. It is best to avoid refined white, flour, bread and rice because they are empty carbs with all of the goodness discarded.

Most brands use lots of butter, which adds cholesterol, saturated fat and excess calories. Equally troubling are the hydrogenated oils and other additives listed on the label of the most popular brand of puff pastry. Hydrogenated oils are trans fats, which increase bad cholesterol (LDL) and decrease good cholesterol (HDL) and also promote inflammation. Continue reading “Delectable Apricot Pastry Rolls ~ Four Ingredients!”

Make Fresh Delicious Soymilk for Pennies in Just 20 Minutes!

Drinking soymilk is the quick and easy way to get the goodness of soy into your body by replacing unhealthy cow’s milk in coffee, cereal, smoothies and protein drinks!

Why Soymilk?

Humans have taken up the dubious habit of drinking the milk of another species. Cow’s milk is an excellent source of nutrition for calves and will multiply its weight 8 times over in 9 months. Unlike humans, once calves or any other mammalian species are weaned they never drink milk again.

Cow’s milk contains on average three times the protein of human milk and creates metabolic disturbances in humans that have detrimental bone health consequences.

Most cow’s milk has measurable quantities of herbicides, pesticides, up to 200 times the safe levels dioxins and as many as 52 powerful antibiotics, in addition to the blood, pus, feces, bacteria and viruses. It is a slow poison. Continue reading “Make Fresh Delicious Soymilk for Pennies in Just 20 Minutes!”