Mr. Tidbit: Warm granola|
Quaker, which pretty much owns the supermarket's oatmeal aisle, now offers what it calls Warm & Crunchy Granola. The box of eight packets has a see-through corner, allowing you to see through to one of the see-through packets and verify, if somehow you were doubtful, that it contains granola. There are three flavors: cranberry almond, honey almond and apple cinnamon.
You make it warm by adding milk and microwaving. The box insists that you use milk. Mr. Tidbit prepared a second packet with water; it didn't explode or anything, but Mr. Tidbit didn't care for the result. (Truth-in-dining declaration: Mr. Tidbit doesn't like granola, so he also didn't care for the version he made with milk. But the one with water was, well, watery.)
-- Star Tribune (Minneapolis)
Cookbook quick look: "Rawmazing Desserts: Delicious and Easy Raw Food Recipes for Cookies, Cakes, Ice Cream, and Pie," by Susan Powers (2013, Skyhorse Publishing, 144 pages, $14.95)
"Rawmazing Desserts" by Susan Powers is a beautiful book with gorgeous pictures of decadent-looking desserts, made with raw ingredients. Always looking for healthier ways to tweak my diet, I was excited to think I had found a remedy for my sweet tooth.
I soon realized that all of the breads, biscotti and cookies (and many other recipes) require a dehydrator. Even "toasted" nuts should be done in the dehydrator an hour before you use them.
Lacking in any kind of sophisticated cooking experience, (I had to look up the word "sommelier") I was intimidated by the preparation methods, as well as the cost of the ingredients needed in many of the recipes. I kept wondering why a low temperature in the oven couldn't substitute for a dehydrator. I kept looking for information that would explain the superiority of eating raw in a way that would persuade me to invest in the supplies, time and ingredients.
There are some delicious-sounding, simple-looking recipes, such as Raspberry Sorbet, Lemon Ginger Sorbet, Cacao Walnut Fudge, and Cinnamon Ginger Truffles. And, the author provides a concise appendix with notes on ingredients, tools and online resources.
The best thing I took away from this book was the author's website, rawmazing.com. There I found answers to the questions I had, as well as recipes basic enough to tempt a cook such as myself.
-- Machele Pelkey, Mount Vernon, Iowa
Maximize the nutrition of what you eat
Want to obtain the most nutrition out of your meals? Incorporate fresh ingredients and pay attention to how they are prepped. A variety of cooking techniques can make certain foods more flavorful while maintaining high nutritional levels.
Here are a few simple tips on ways to maximize the nutritional benefits for certain foods:
Keep the golden nugget: Yellow is the new black when it comes to the egg. The majority of vitamins and nutrients of an egg are found in the yolk. Keep in mind that some eggs contain more nutrients than others.
Goodbye to boiling, hello to steaming: Boiling your vegetables is a surefire way to lose nutrients. The water soluble vitamins like vitamin C and folate will leach into the water instead of going into your body. If eating raw vegetables isn't for you, try steaming them to retain nutrients. By steaming, you'll also get tender, crispy and flavorful veggies.
Keep the peel: The skin of fruits and vegetables like apples, potatoes and cucumbers is packed with nutrients and fiber. By peeling the skins of these fruits and vegetables, you also are peeling away valuable nutrients. Some foods, such as potatoes, provide even more fiber in their skin than in the whole item. And, when it comes to flavor, the crispy skins are often the best part.
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