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by Nancy Banner
11/25/2011 10:57 am
It's that time of year again! Treats and goodies galore tempt our earnest efforts to eat a healthy diet. Chef
Nancy is here to help you have your treats and eat them too!
Now I won't suggest you turn your back on your traditional favorites - "holistic" is about feeding your soul,
after all. But what if you could make some adjustments to your ingredients that would give them a whole
new health profile, without sacrificing flavor? That's what I'm talkin' about!
So in this, my last CCC Life Expert article of 2011, I'm giving away the farm!
Gluten intolerant? Use gluten free flours such as buckwheat, quinoa or rice in your baked goodies. For
every cup of flour in your recipe, add 1 teaspoon of guar gum or xanthan gum.
Diabetic? Reduce the sugar in a recipe by half. Then replace the remaining half measure of white or brown
sugar with Coconut Crystals and Stevia. For example, if your grandmother's recipe calls for 2 cups of
sugar, instead, you'll use cup Coconut Crystals and teaspoon Stevia powder or liquid (add liquid Stevia
to liquid ingredients, powder to dry ingredients, when mixing).*
Cardiovascular disease? My favorite butter substitute is Coconut Butter (add a little extra vanilla flavoring
to cover the coconut flavor if it's undesirable in your recipe). For shortening in a recipe, substitute organic
non-hydrogenated palm shortening. Coconut and palm oil products, though they are saturated fats, are
exceptionally healthy, even for cardiovascular issues. See for yourself
Dairy allergy or intolerance? Once again, I turn to Coconut milk, either processed (So Delicious,
Unsweetened) or from the can. The can variety tastes like coconut, the milk "product" does not. Sometimes
I use Hemp milk (great protein), but I find the coconut milk has the most versatility.
To further reduce the impact of sugar, use only dark chocolate, at least 70% cacao and boost your recipes
with more fiber from fruits and vegetables, such as apples, bananas, pumpkin and zucchini.
Stick to these principles and you will be well on your way to finishing the year without adding weight -
wouldn't that be nice!?
Best wishes for a happy and HEALTHY holiday season!
*This information is not designed to meet diabetic exchange units, but this formula will reduce the glycemic
load of the original recipe by at least 200%.
Chef Nancy is a speaker, author and lifestyle diet coach. For personal/group coaching or speaking
engagements, Contact Chef Nancy . Look for her new book: Chef Nancy's Recipe for Health! , with over
50 anti-inflammatory recipes. To learn more about her programs, visit TheHolisticKitchen.com and sign up
for her Free Report on why anti-inflammatory eating is critical to your health!
Nancy is here to help you have your treats and eat them too!
Now I won't suggest you turn your back on your traditional favorites - "holistic" is about feeding your soul,
after all. But what if you could make some adjustments to your ingredients that would give them a whole
new health profile, without sacrificing flavor? That's what I'm talkin' about!
So in this, my last CCC Life Expert article of 2011, I'm giving away the farm!
Gluten intolerant? Use gluten free flours such as buckwheat, quinoa or rice in your baked goodies. For
every cup of flour in your recipe, add 1 teaspoon of guar gum or xanthan gum.
Diabetic? Reduce the sugar in a recipe by half. Then replace the remaining half measure of white or brown
sugar with Coconut Crystals and Stevia. For example, if your grandmother's recipe calls for 2 cups of
sugar, instead, you'll use cup Coconut Crystals and teaspoon Stevia powder or liquid (add liquid Stevia
to liquid ingredients, powder to dry ingredients, when mixing).*
Cardiovascular disease? My favorite butter substitute is Coconut Butter (add a little extra vanilla flavoring
to cover the coconut flavor if it's undesirable in your recipe). For shortening in a recipe, substitute organic
non-hydrogenated palm shortening. Coconut and palm oil products, though they are saturated fats, are
exceptionally healthy, even for cardiovascular issues. See for yourself
Dairy allergy or intolerance? Once again, I turn to Coconut milk, either processed (So Delicious,
Unsweetened) or from the can. The can variety tastes like coconut, the milk "product" does not. Sometimes
I use Hemp milk (great protein), but I find the coconut milk has the most versatility.
To further reduce the impact of sugar, use only dark chocolate, at least 70% cacao and boost your recipes
with more fiber from fruits and vegetables, such as apples, bananas, pumpkin and zucchini.
Stick to these principles and you will be well on your way to finishing the year without adding weight -
wouldn't that be nice!?
Best wishes for a happy and HEALTHY holiday season!
*This information is not designed to meet diabetic exchange units, but this formula will reduce the glycemic
load of the original recipe by at least 200%.
Chef Nancy is a speaker, author and lifestyle diet coach. For personal/group coaching or speaking
engagements, Contact Chef Nancy . Look for her new book: Chef Nancy's Recipe for Health! , with over
50 anti-inflammatory recipes. To learn more about her programs, visit TheHolisticKitchen.com and sign up
for her Free Report on why anti-inflammatory eating is critical to your health!
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