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IN THIS ISSUE:
Brand New, Great
Granola
For Chocoholics
Baffled by Butter?
Amazing Amaranth Featured in
New Campaign
You Can Ask For It!!
Where In The World is
Carol?
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Brand New, Great
Granola
Enjoy Life Foods
(www.enjoylifefoods.com) has a wonderful new Cinnamon Crunch granola that
you should try. It contains lots of good stuff like brown rice flakes,
flax, and sun-dried raisins plus it's fortified It comes packaged in a
convenient resealable plastic (see-through) pouch, so it stores nicely without
spilling all over your pantry. I like the flavor and it also travels well in its
little plastic pouch. I use it to make a quick fruit crisp by sprinkling it on
my favorite fruit filling and baking it until hot and bubbly. And, when I'm
craving a hearty hot cereal on a cold winter morning I just heat it with milk in
the microwave. Yum!!!
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For Chocoholics
With Valentine's Day happening
this month and winter's cold refusing to release it's grip on us, it's hard not
to think about hot chocolate. The e-newsletter Epicurious Taste Test says
for hot chocolate the cocoa with the deepest, richest chocolate flavor is the
Dutch-processed Schokinag Special Edition, but it's quite pricey at $12.95 for a
12 ounce can. If your tastes run to the more mainstream cocoas, they suggest
Droste (also Dutch-process, sometimes called European) or Nestle Toll House,
found at more grocery stores. They're not fond of Hershey's or Sharffen Berger
for making hot chocolate. However, they found that Sharffen Berger cocoa
produced a marvelous chocolate cake that was moist and rich.
I bet you're wondering, what does
Dutch-process mean? It's simply a process that neutralizes the natural acidity
of cocoa and results in a darker and often more full-flavored powder. Hot
chocolate made from Dutch-process cocoa tends to be somewhat thicker and richer.
When it comes to baking, be sure
to use the type of cocoa specified in the recipe. Those that are leavened with
baking soda require natural (non-Dutch processed) cocoa so that the alkalinity
of the baking soda can neutralize the acidic cocoa. Recipes leavened with baking
powder require Dutch-process cocoa to maintain the neutral pH of both.
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Baffled by Butter?
Many of us can't or don't want to
consumer butter....either we're allergic to the casein or whey in it or we can't
tolerate the milk sugar called lactose. So here's what to do when you want to
use margarine or oil instead:
For margarine lovers, use the
same amount of margarine. However, diet or whipped margarine will not work in
baking because it has too much water. The margarines that I use successfully in
baking are Earth Balance and Spectrum. Actually they are called buttery spreads
rather than margarine. Both are dairy-free, non-hydrogenated and have no trans
fats, so they're healthier, too. And, I just found a brand new buttery spread
with the same benefits at Whole Foods called Soy Garden. It's made from
soy, palm, and olive oils and can be used for cooking, baking, frying, and
spreading. Plus, it says right on the tub "no gluten."
If you prefer to use oil in
place of butter or margarine, remember that you'll probably lose a little
flavor. But the flavor loss is offset by the healthier oil, such as canola or
olive oil. Typically, when using oil in place of butter or margarine, we
use a little less oil as you can see from the following table:
Butter/Margarine
Oil
1
teaspoon
3/4 teaspoon
1
tablespoon
2 1/4 teaspoon
2
tablespoons
1 1/2 tablespoons
1/4
cup
3 tablespoons
1/3
cup
1/4 cup
1/2
cup
1/4 cup + 2 tablespoons
2/3
cup
1/2 cup
3/4
cup
1/2 cup + 1 tablespoon
1
cup
3/4 cup
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Amazing Amaranth Featured in
New Campaign
You have until February 29
to sign-up for a free pantry makeover offered by NuWorld Amaranth. I eat
amaranth several times a week and also share some of my amaranth recipes on the
web site at http://www.nuworldamaranth.com/.
Amaranth is extremely nutritious, has a lots of good fiber, and belongs in the
gluten-free diet.
I was a guest, along with Cynthia
Kupper, RD of The Gluten Intolerance Group, on an on-line chat on January 29.
Many of you called in with very intriguing questions. I'm sorry we couldn't get
to all of them, but go to the NuWorld Amaranth web site for a summary of the
questions and our answers.
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You Can Ask for It!
Many people call me to say that
they looked for my books in their local health food store and couldn't find
them. All health food stores in the U.S. have access to my books so it could be
that they're temporarily out of the book. If you would like to encourage your
store to stock my books, go to my web site at http://www.savorypalate.com after March
1 to find a special form that can you give to your health food store. It
describes the books and provides information about how the store can order them
from my distributors. Please note that only the health food stores can order
from the distributor, not individual customers.
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Where in the World is
Carol?
I may not be traveling in
February, but Danna Korn is traveling TO Denver to speak at 10-11 AM on Saturday, February 28
at St. Luke's United Methodist Church, 8817 South Broadway, Highlands
Ranch, Colorado. Danna will sign books from 11 AM until noon. See you
there.
Next month, I'm speaking to the
Orange County group on Thursday, March 4, in Los Angeles. Then, I'm off to
Tokyo, Japan to deliver seminars on behalf of the U.S. Grains Council. And, I
will attend Asia's largest food show called FoodEX while I'm there. It should be
very exciting and I'll tell you about how I survived gluten-free when I return.
Nancy Falini, RD, whose book
Gluten-Free Friends I recently published, will offer an educational
workshop for children next month, March 27, at a day-long conference
at the Sheraton Premiere at Tysons Corner, VA. It is organized by the DC
Metro Regional Conference and all children who register for her workshop by
March 15 will receive a free copy of her book. A flyer for the meeting is at http://www.wifidoctors.com/ or send an
e-mail to mvineyard@aol.com for more
information.
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