HEALTH FOOD

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Make Your Own (Gluten Free) Baking Powder
You can easily make your own baking powder. Often commercially bought baking powder has wheat gluten in it. This recipe is gluten free, wheat free, and very easy to make using ingredients that should be readily available at your grocery store. It may be hard to find gluten-free baking powder in the store, or you may end up paying more for it. But it’s so quick, inexpensive and simple to buy these 3 ingredients (you may already have some of them in your kitchen), and make your own. So if you want baking powder that’s vegan and gluten-free, here’s your recipe…
Ingredients:
2 parts Cream of Tartar
1 part baking soda
1 part cornstarch
Stir and sift all ingredients together and you’ve got baking powder. Use as normal.
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Elda Lombard
Rysmeel
Maak jou eie rysmeel deur skoon, rou witrys in 'n versapper te verpoeier.
Sif die rys nadat dit fyngemaak is om enige harde stukkies te verwyder.

Marijke Joubert
PLAASVERVANGER VIR GEWONE MEEL

GLUTEN VRY
Rys meel mengsel : 6 koppies rys meel, 2 koppies potato starch, 1 koppie tapioca meel. Ek gebruik dit vir al my bak goed. As jy will brood bak gooi 2 eetlepels xanthum gum by, dit is 'n binder.
Gebruik dit in enige resep inplaas van koekmeel, onthou net alle wheat/gluten free resepte se deeg moet loperig wees anders flop dit.

Berie Vd Velden Smith

CARROT RAISIN BREAD:

 [HEALTH FOOD]
Quick Info:
Servings
Contains Wheat/Gluten
Contains Egg
GERD-Friendly
Heart-Healthy
Ingredients
1 1/2 cup(s) flour, all-purpose
1/2 cup(s) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1 egg(s)
1/2 cup(s) water
2 tablespoon oil, vegetable
1/2 teaspoon vanilla extract
1 1/2 cup(s) carrot(s)
1/4 cup(s) nuts, pecans
1/4 cup(s) raisins, golden
Preparation
1. Preheat oven to 350 degrees F. Lightly oil two 9- by 5-inch loaf pans.
2. Stir together dry ingredients in large mixing bowl. Make well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4. Turn into prepared pans. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5. Cool for five minutes in pans. Remove from pans and complete cooling on wire rack before slicing.

Berie Vd Velden Smith
CALORIE-TRIMMED POTATO SALAD:
[HEALTH FOOD]
Contains Dairy
Contains Egg
Vegetarian
Good for Leftovers
Diabetes-Friendly
Prep Time: 25 mins
Cook Time: 20 mins
Rest Time: 4 h
Total Time: 45 mins
Ingredients
•3 pounds potato(es), round red
•12 1/3 ounce(s) tofu, soft silken-style
•3 tablespoon lemon juice
•1 tablespoon mustard
•1 clove(s) garlic
•1 teaspoon salt
•2 tablespoon oil, olive
•1 cup(s) celery
•1 medium pepper(s), red, bell
•3 egg(s)
•1/2 cup(s) scallion(s) (green onions)
•1/2 cup(s) pickles, dill
•salt and black pepper
•milk, whole
Preparation
1. In a 4-quart Dutch oven place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are just tender. Drain well; cool slightly. Peel and cube the potatoes.
2. Meanwhile, for dressing, in a food processor or blender combine tofu, lemon juice, mustard, garlic, and the 1 teaspoon salt. Process or blend until smooth. With the processor or blender running, add oil in a thin, steady stream. When necessary, stop processor or blender and scrape down sides. Set aside.
3. In a very large bowl combine cubed potatoes, celery, sweet pepper, eggs, green onions, and pickles. Add dressing, tossing lightly to coat. Season to taste with additional salt and pepper. Cover and chill for 4 to 24 hours. Before serving, add milk or pickle juice, 1 tablespoon at a time, to reach desired consistency.

Berie Vd Velden Smith
CARROT HUMMUS:
 [HEALTH FOOD]
Vegetarian
Diabetes-Friendly
Prep Time: 15 mins
Total Time: 15 mins
Ingredients
1 cup(s) carrot(s)
1 can(s) beans, garbanzo (chickpeas)
1/4 cup(s) tahini (sesame seed paste)
2 tablespoon lemon juice
2 clove(s) garlic
1/2 teaspoon cumin, ground
1/4 teaspoon salt
2 tablespoon parsley
assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)
Preparation
1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers.

Berie Vd Velden Smith
ASIAN CHICKEN SALAD:
 [EATING WELL - HEALTH FOOD]
Contains Nuts
Diabetes-Friendly
Total Time: 35 mins
Ingredients
•4 chicken, breast
•3 tablespoon soy sauce, reduced-sodium
•2 teaspoon ginger, fresh
•5 cup(s) lettuce, mixed greens
•3 cup(s) assorted fresh vegetables (such as fresh pea pods, halved crosswise; red sweet pepper strips; shredded carrot; and/or bite-size cucumber strips)
•1 cup(s) cabbage, red
•1/4 cup(s) scallion(s) (green onions)
•2 teaspoon sesame seeds, toasted
•1/3 cup(s) pineapple juice, unsweetened
•1/4 cup(s) vinegar, rice
•3 tablespoon oil, salad
•1 tablespoon soy sauce, reduced-sodium
•2 teaspoon sugar
•1 1/2 teaspoon oil, toasted sesame
•1/4 teaspoon pepper, black
Preparation
Chicken Salad:
1. Place chicken on the unheated greased rack of a broiler pan. In a small bowl combine soy sauce and ginger; brush some of the mixture onto one side of each chicken breast half. Broil 4 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning and brushing once with the remaining soy mixture halfway through broiling time. Discard any remaining soy mixture. Remove from heat; cool slightly. Cut chicken into bite-size strips. Set aside.
2. In a large bowl toss together salad greens, assorted fresh vegetables, red cabbage, and green onions.
3. Shake Oriental Salad Dressing well; pour about 1/2 cup of the dressing over salad. Toss lightly to coat. Divide salad among 4 dinner plates. Top salads with chicken strips; pour remaining dressing over chicken. Sprinkle with sesame seeds. Serve immediately.
Oriental Salad Dressing:
In a screw-top jar combine 1/3 cup unsweetened pineapple juice, 1/4 cup rice vinegar or white vinegar, 3 tablespoons salad oil, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons sugar, 1 1/2 teaspoons toasted sesame oil, and 1/4 teaspoon black pepper. Cover and shake well.

 Berie Vd Velden Smith

SKILLET MAC AND CHEESE:

 [ELLIE KRIEGLER'S HEALTH RECIPES]
2 cups 1-inch-wide cauliflower florets
1 1/4 cups Light-and-Crisp Whole-Wheat Bread Crumbs
3 tbsp freshly grated Parmesan cheese
2 tsp olive oil
3 cups cold low-fat (1%) milk
3 tbsp all-purpose flour
1 1/4 cups shredded extra-sharp cheddar cheese (5 ounces)
1/4 cup shredded Gruyere cheese (1 ounce)
2 tsp mustard powder
3/4 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
6 ounces (1 1/2 cups) whole grain elbow macaroni, cooked for 3 minutes less than the package directions (about 3 cups cooked)
Nonstick cooking spray
- Preheat the oven to 375°F.
- Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender, about 5 minutes. Finely chop the steamed cauliflower.
- In a small bowl, combine the bread crumbs, Parmesan and oil.
- In a large saucepan, whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper and cayenne pepper. Whisk until the cheeses are melted and mixture is smooth, 1 to 2 minutes.
- Spray and ovenproof 10-inch high-sided skillet with cooking spray. Pour the mixture into the prepared skillet. Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.
- Makes 6 servings
Serving Size: 1 1/4 cups. Per serving: calories 360; total fat 14 g (sat fat 8 g, mono fat 4.7 g, poly fat 0.8 g); protein 20 g; carb 40 g; fiber 5 g; cholesterol 40 mg; sodium 540 mg. Excellent source of calcium, iodine, magnesium, manganese, phosphorus, protein, riboflavin, selenium, vitamin C. Good source of copper, fiber, folate, iron, niacin, pantothenic acid, potassium, thiamin, vitamin A, vitamin B6, vitamin B12, vitamin D, Vitamin K, Zinc.

Berie Vd Velden Smith

HONEY-CRISP OVEN-FRIED CHICKEN: 

 [ELLIE KRIEGER'S HEALTH RECIPES]
4 skinless bone-in chicken thighs (about 1 1/2 lbs.)
2/3 cup low-fat buttermilk
4 cups cornflakes cereal
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 tbsp honey
- Place the chicken in a bowl with the buttermilk and toss to coat
- Marinate in the refrigerator for at least 1 hour and up to 4 hours
- Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Preheat the oven to 350°F. Spray a baking sheet with cooking spray.
- Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.
- Makes 4 servings
Serving size: 1 piece. Per serving: calories 330; total fat: 10 g (sat fat 3 g, mono fat 3.7 g, poly fat 2.3 g); protein 27 g; carb 35 g; fiber 1 g; cholesterol 85 mg; sodium 600 mg. Excellent source of: folate, iron, niacin, protein, riboflavin, selenium, thiamin, vitamin B6, vitamin B12. Good source of: phosphorous, vitamin A, vitamin C, vitamin D, zinc.