Is eating healthy an affordability issue for you? Are you having qualms about justifying the cost of organics? Here are some tips on how to kick the processed foods and starting eating more whole foods… without blowing your savings. (more…)
Is it World War III if you put something green on your kid’s plate? Afraid your child is throwing away the carrot and celery sticks you packed in his school lunch? Skip the fight and grab your blender. (more…)
It can be hard to use up the entire bunch of fresh herbs you bought for one recipe. And maybe you feel bad about wasting a can of tomato paste when all you need is one tablespoon. Here are some ideas for using up those leftover ingredients.
Did you know that you can sprout any seed, legume or whole grain that you have sitting in your pantry? It only takes an easy three steps and you will be able to reap nutritional benefits and great taste. (more…)
Dairy-free, egg-free, sugar-free… cooking allergen free, especially baking, can get a little confusing. We’re here to help. Here are some substitutions you can make for some of those common allergen-containing ingredients.
For 1 cup of butter, you can substitute 1 cup nondairy, non-hydrogenated butter spread OR 1 cup coconut oil OR 3/4 cup vegetable shortening.
For 1 cup of milk, you can substitute 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc)
For 1 cup of heavy cream, you can substitute 1 cup soy creamer OR 1 cup full-fat unsweetened coconut milk or coconut cream.
For 1 egg used for binding purposes (cakes, cookies), use 2 tablespoons arrowroot or cornstarch whisked with 2 tablespoons water OR 2 1/2 tablespoons flaxseed meal whisked with 3 tablespoons warm water OR 1/4 cup blended silken tofu OR 1/4 cup applesauce, pumpkin or other fruit/vegetable puree.
For 1 egg used for leavening purposes (fluffy cakes, muffins, quick breads), you can substitute 1 1/2 teaspoons egg replacer powder whisked with 2 tablespoons warm water OR 1/4 cup yogurt.
For 1 cup brown or white sugar, you can substitute 2/3 cup liquid sweetener (agave nectar, barley malt, brown rice syrup or molasses). Decrease other liquids by 1/4 to 1/3 cup.
For 1 cup powdered sugar, you can substitute 1/2 cup plus 2 tablespoons evaporated cane juice ground to a fine powder in a very dry blender or food processor.
How to use stevia and xylitol:
2 teaspoons of white sugar is equal to…
1/2 teaspoon stevia or xylitol bulk blends
1/4 teaspoon clear liquid stevia
a pinch of pure stevia powder
2 teaspoons of pure xylitol
Source: Taste for Life. Dec 2011.
I recently got a question from one of our Optimal Body Balance ladies about how to make the creamy soups she loves so much without the dairy. I told her about my usual tricks – adding beans, nuts or coconut milk into the puree – but she wasn’t really a fan of any of these ideas. I am not the biggest fan of creamy soups, I prefer big chunks of veggies and protein, so I turned to the internet for some more inspiration. (more…)
Give the gift of health!
