<![CDATA[Cookbooks]]> http://www.paulasbread.com/cook-books Sun, 01 Aug 2010 09:07:22 +0000 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Xagave Cookbook "Delicious is Nutritious" - for Cooking with Agave]]> http://www.paulasbread.com/cook-books/xagave-cookbook-for-agave-nectar.html Xagave is the sweet, satisfying and sensible choice to sweeten your foods. The following outlines the key benefits of this wonderful sweetener. Sweeter than Sugar. Xagave is sweeter than sugar. In fact, it is 1.4 times sweeter than sugar so you use less to achieve the same level of sweetness. Saves Calories. Xagave can be used in all of your favorite recipes. Typically, you will substitute 1/2 cup of Xagave for every cup of sugar called for. Thus, Xagave saves between 25 to 40% in carbohydrate calories. In addition, the inulin permits the reduction of fats in baked items which significantly reduces calories even further. Tastes Delicious. Xagave is a great-tasting, natural sweetener. It is even being used by restaurants in beverages and sauces and is preferred over sugar. It has even been teenage-tested in Kool-Aid, Zucchini Bread and numerous other recipes without detection or rejection! Low Glycemic Index. Xagave is a very low glycemic index food. It is approximately 30 on the glycemic index scale. Anything below 50 is considered to be in the low category, which is recommended for a healthy diet. Xagave’s low glycemic index also make it diabetic friendly. Contains Inulin, a Prebiotic Fiber. Xagave contains inulin, a prebiotic fiber, that studies have shown promotes healthy function of your lower intestine. It has also been shown to promote regularity, boost the immune system, increase calcium absorption and increase bone density. More Satisfying and Great for Dieters. The combination of low GI and inulin make Xagave a very satisfying sweetener. Unlike sugar, honey or high fructose corn syrup, Xagave does not spike blood sugar levels; thereby avoiding the highs and lows of sugar and corresponding cravings and over consumption associated with roller coaster blood sugar levels. Versatile and Easy to Cook With. Xagave is highly soluble in hot or cold water, making it easy to work with in the kitchen. It is a wonderful sweetener for coffee, tea and cereal. It is also an amazing sweetener for cooking, canning and baking as evidenced by the highly-rated recipes in Delicious Meets Nutritious™ for jams, cakes, breads, salad dressing, desserts, cookies and sauces. In addition, the cookbook and Xagave.com have a Sugar Exchange Table that shows how to use Xagave in any recipe—it truly is the Complete Sugar Replacement™. Contains Calcium, Iron and other Vitamins and Minerals. Xagave is a natural and organic certified product, derived from the root of the agave plant. The nectar is processed, in order to prevent fermentation, at temperatures that do not exceed 117℉ which is considered “raw” by most standards. Xagave is not derived from an animal and is appropriate for a vegan diet. Due to its raw condition, Xagave retains its naturally occurring vitamins and minerals and has a particularly high concentration of calcium—17% of daily requirements in one (1) tablespoon.

Cooking Qualities

Xagave is the Complete Sugar Replacement™ and is truly where Delicious Meets Nutritious.™ Xagave tastes great, is very versatile, and is easy to use in the kitchen. Xagave can be used for cooking, canning and baking or as a table top sweetener for cereal, coffee or tea. In order to use Xagave, it is best to understand its cooking qualities. Please keep the following in mind. Highly Soluble. Xagave mixes well in anything whether hot or cold. In fact, it dissolves into water, coffee, tea or any mix better than sugar and does not leave any residual on the bottom. As a result, you can minimize the sweetness level and add more later. For example, when making cranberry sauce, you can use less Xagave and add more to taste after the sauce has been cooked. Use Lower Temperatures. Xagave sweetened baked goods should be cooked at lower temperature. Most baked items are baked at 350°F. As a general rule, you should reduce the heat by 25° to 325° and cook for approximately the same amount of time. Promotes Rise. Xagave is great for whole grain cooking as it promotes rise. You will find that baked goods are lighter, fluffier and moister when cooked with Xagave over sugar or honey. We recommend grinding you own flour and have recommended a number of white flour options in the cookbook, Delicious Meets Nutritious. Acts as a Natural Preservative. Xagave is a natural preservative because of its hygroscopic effect. Baked goods will taste fresher longer and generally taste better on the second day. Reduce Liquid Volumes. Xagave is a liquid and sugar is a dry ingredient in recipes. I have found that you do not need to make adjustments unless you want to. You can add a little flour or reduce the other liquids in a recipe. We have found that you can reduce oils and save even more calories without sacrificing taste and texture. Remember that inulin is used in commercial baking to enhance the flavor and texture of low fat and low sugar baked items. A perfect example of this is a Zucchini Bread Recipe in Delicious Meets Nutritious. We reduced the oil from 1 cup to 1/2 cup and saved 1000 calories in addition to the 500 calories already saved by using Xagave instead of sugar. If you choose to reduce the liquids, and it is a choice, reduce the fats and oils. Storage and Shelf Life. Xagave has a naturally long shelf life and will last up to 18 months after it is opened. It does not require refrigeration or any special care. So go ahead and keep it on your countertop for ready access!

Sample Recipes!

Classic Pound Cake

Simple to make and guaranteed delicious. This Classic Pound Cake recipe, when sweetened with Xagave, will save you 285 calores over using sugar. We suggest that each slice be sweetened with Xagave-sweetened Strawberry Topping or fresh berries and Xagave-sweetened Whipped Cream. Wet Ingredients: 2/3 cup butter 1 cup Xagave (vs. 1 1/2 cups of sugar) 2 eggs 2/3 cup milk 1 tsp vanilla 1 tsp almond extract (optional) Dry Ingredients: 2 cups whole wheat pastry flour 3/4 tsp baking powder 3/4 tsp salt Steps: Preheat oven to 325°F. Soften butter in microwave. Mix wet ingredients in blender until smooth. Add dry ingredients and blend until smooth. Grease and flour a standard size bread pan. Bake for 60 to 70 minutes or until fork stuck in the middle of the loaf comes out clean.

Kansas City BBQ Sauce

This is a dark, rich and thick barbecue sauce that is great on chicken, pork or beef. Ingredients: 2 cups tomato sauce 1/2 cup water 1/2 cup balsamic vinegar 1/3 cup Xagave 1/2 Tbsp onion powder 1/2 Tbsp garlic powder 1/2 tsp salt 1 Tbsp French's mustard 1/4 cup Worcestershire sauce Steps: Combine all ingredients in a blender and blend until smooth. Pour into a sauce pan and bring to a boil, immediately reduce to a simmer and let simmer for 45 minutes until thick. Stores well in the refrigerator for weeks.

Pumpkin Chocolate Chip Whole Grain Cookies

A light and fluffy pumpkin cookie that is absolutely delicious. This is a five star recipe for pumpkin lovers and it’s very easy to make. Makes 20 large cookies. Ingredients: 1 15 oz can pumpkin puree 4 eggs 1/2 cup butter, melted 1 1/2 cups Xagave 1 tsp vanilla 3 1/2 cups flour 2 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 1 tsp cinnamon 1 tsp ground nutmeg 1/4 tsp ground cloves 2 cup milk chocolate chips 1-2 cup rolled oats (optional) Steps: Preheat oven to 325°F. Mix pumpkin, eggs, butter, Xagave and vanilla with electric blender until smooth consistency. Add flour, baking powder, salt, cinnamon, nutmeg, and cloves and mix with pumpkin mixture. Add chocolate chips and oats (optional). Use ice cream scooper and scoop about 6 cookies per cookie sheet, leaving 2 to 3 inches between cookies. Bake at 325°F for 18 minutes or until fork stuck in middle of cookie comes out clean. Tips and Notes: For a crunchier cookie, add rolled oats. Extra delicious with spelt, barley and brown rice flour blend. Steps: Mix all the ingredients in a blender and turn on high or “liquefy."

Sugar Exchange Table


FOOD CATEGORY		AMOUNT OF XAGAVE VS. SUGARCALORIES SAVED (PER CUP BASIS)
Beverages (lemonade, powdered beverages such as Kool-Aid, etc.)Use 1/2 to 2/3 cup of Xagave for each cup of sugar (or 50% to 66% of the amount called for)180 to 330 calories per cup savings (23% to 42%)
Cooking (sauces, salad dressings, etc.)Use 1/2 cup of Xagave for each cup of sugar (or 50% of the amount called for)330 calories per cup savings (42%)
Baking (cakes, brownies, cookies, etc.)Use 2/3 cup of Xagave for each cup of sugar (or 66% of the amount called for)180 calories per cup savings (23%)
Canning (canned fruits, jams, jellies, etc.Use 1/2 cup of Xagave for each cup of sugar (or 50% of the amount called for)330 calories per cup savings (42%)

Price:$29.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Bosch "Sensible Cooking" Cookbook ]]> http://www.paulasbread.com/cook-books/bosch-sensible-cooking-cookbook.html Included Recipes: Beverages Bora Bora Linda's Fruit Smoothie Berry Blast Orange Dream Mango Pineapple MoJo Marni's Fruit Smoothie Strawberry Peach Bananza Orange Julius Breakfast Foods Crepes Wheat Blender Pancakes (Waffles) Whole Wheat Pancakes Five-Grain Pancake Mix Ian's Monster Muffins Quinoa Current Scones Breakfast Energy Bars Fruit Muffins Whole Grain Bagels Appetizers Caroline's Quick Salsa Bruschetta Sesame Quinoa Crackers Sour Cream Chapatti Hasty Hots Sweet & Sour Meatballs Artichoke Dip Shrimp Filling / Dip Breads Biscuits or Garlic Cheese Biscuits Maple Apple Oatmeal Bread Greg's Best Ever Whole Wheat Bread Braided Bread Bread Variations Grain Bread French Bread Barley/Whole Wheat Bread Brioche Roasted Garlic Focaccia Whole Wheat Pita Bread Christmas Anise Bread Lacey's Basic White Bread Soft & Satiny Whole Wheat Bread or rolls Nutritious White Cinnamon or Dinner Rolls Fantastic Cinnamon Rolls Eva's Rolls Orange Butterflake Rolls Creamy Whole Wheat Cinnamon Rolls Dorie's Crescent Rolls Whole Wheat Bread Bowls Dressings, Sauces Blender Mayonnaise Pesto Caesar Salad Dressing Poppy Seed Dressing Classic Alfredo Garden Marinara Main Dishes Pizza Dough Bob's Favorite Pizzas Ham & Cheese or Pizza Roll-Ups Spaetzle - Quick & Tasty Pasta Black Bean & Rice Wraps Egg & Bacon Pie / Quiche Corn Bread Chile Stuffing Barley Beef Soup Chunky Cheese Potato Soup Cookies Cranberry Macadamia Bar Cookies Malted Chocolate Chip Cookies Mary Ann's Shortbread Cookies Molasses Crinkles Super Soft Sugar Cookies Snickerdoodles Macaroons Banana-Carob Bars Apple Oatmeal Raisin Cookies Desserts, Cakes, Pies Chocolate Spelt Fudge Cake Quinoa Fudge Sour Cream Cupcakes Apple Cake Barb's Carrot Cake Oatmeal Rye Cake Fruit Delight Plain Cheesecake Peaches & Cream Cobbler Streusel Blueberry Buckle Peach Pie Pie Crust / Pastry Cream Filling Mega Pie Crust Mix

Price:$14.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Main Dishes" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-breakfasts-with-blender-batter-baking-allergy-alternatives-cookbook-2.html Main Dishes overs the range of all food groups with vegetarian alternatives. Data for exchanges, calories, carbohydrate, protein, fat, and fiber. Recipes meet U.S. dietary Guidelines without refined flour, sugar or hydrogenated fats. Low-fat/high-fiber alternatives satisfy meat and potatoes appetites. 290 pages. Spiral-bound: 290 pages Publisher: Eating382; 2nd edition (June 1995) Language: English ISBN-10: 1878272004 ISBN-13: 978-1878272003

Sample Recipe: Baked Parmesan Chicken

AMOUNT: 6 Servings Bake uncovered: 350°F (175°C) - 1 hour This recipe from the Main Dishes cookbook makes special occasions really special! Goes well with brown rice or brown rice pilaf. The recipe below offers an alternative low fat version. Left over pieces can be served cold sliced atop a salad. The Baked Parmesan Chicken Nuggets version, a favorite of children, can be served in smaller portions as a budget stretcher. Freezable. 1. Blend in blender until small bread crumbs are formed; pour into shallow bowl
  • 1 slice whole grain bread--to make 1 cup crumbs
  • 2 sprigs parsley (for about 1/4 cup minced)
  • 1/2 cup Parmesan cheese or 3 tablespoons (for reduced fat)
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
2. Trim visible fat from chicken pieces; dip pieces in butter or milk; pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray:
  • 2 lbs skinned boneless chicken breast pieces
  • 1/2 cup (1 stick) butter (unsalted preferred) or 1/4 - 1/2 cup nonfat milk as needed (for reduced fat)
3. Coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan. 4. Garnish with paprika; bake uncovered at 350°F (175°C) until tender, about 1 hour; baste 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.

Price:$19.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["Life Tastes Good Again" Gluten-Free Cookbook by Kirsti Kirland and Betsy Thomas ]]> http://www.paulasbread.com/cook-books/life-tastes-good-again-gluten-free-cookbook.html Spiral Bound: over 140 gluten-free recipes

Tips for Modifying Recipes from Kirsti

1. TRY IT. And then TRY IT AGAIN. 2. Don’t try to adjust a regular bread recipe by simply exchanging flours. It will not work, and you will get discouraged. There are several fabulous GF bread recipes that have been thoroughly tested—modify one of those to fit your needs instead. 3. Use recipes that are moist already—they hold together better. 4. Recipes that are supposed to be drier (like cornbread) also work well; no one can tell there’s rice flour in them. 5. Use Featherlight mix. It seems to act and taste the most like wheat flour. (Hagman’s Bean Flour mix also acts much like wheat, but sometimes has a funny aftertaste.) 6. DON’T FORGET THE XANTHAN GUM. It’s necessary. 7. For cakes: if your first attempt turns out too dry or heavy, try adding about ½ cup applesauce, mayonnaise, or sour cream. 8. If you have problems with lactose, substitute yogurt for buttermilk, and use lactose-free milk. Things will still turn out.

Price:$18.95

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Holiday Menus" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-holiday-menus-cookbook.html Spiral Bound: 76 pages ISBN: 1878272012

Sample Recipe: Christmas Cheese Ball or Log

Yields: About 3 1/2 Cups Step #1 Thoroughly blend together in electric mixer or by hand; chill thoroughly:
  • 8 oz package cream cheese, softened
  • 2 cups (1/2 lb) grated cheddar cheese
  • 1/2 cup finely chopped pecans (chop in blender or on cutting board by hand)
  • 1 small onion, drained and chopped, optional
  • 2 oz. jar pimiento, drained and chopped, optional
  • 2 teaspoons soy sauce
  • 8 oz (medium sized serving) cooked salmon, shredded for special flavor
Step #2 Place parsley springs in blender (or chop on cutting board) to make: 1 cup finely chopped parsley Step #3 Roll cheese mixture into a ball or log and roll it in the parsley. Chill until ready to serve.

Price:$9.00

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Paula's Bread DVD - "Basic Bread Making"]]> http://www.paulasbread.com/cook-books/paulas-bread-instructional-dvd.html 90 minutes
  • Information on grain mills
  • How to use your NutriMill!
  • Nutrition
  • Learn how to make bread, cinnamon rolls, mock rye bread, pull aparts, pizza.. all with one basic bread recipe!
And much more!

Price:$15.00

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["Shelly's Breads" Cookbook for the Bosch Kitchen Center]]> http://www.paulasbread.com/cook-books/shelly-s-breads-cookbook-for-the-bosch-kitchen-center.html To learn how to make perfect breads, these are a must for the Bosch Kitchen Center/DLX/and can also be adapted for KitchenAid mixers. Recipes for six 2 lb loaves.

Price:$11.00

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Meals in Minutes" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-breakfasts-with-blender-batter-baking-allergy-alternatives-cookbook-1.html Spiral-bound: 98 pages Publisher: Eating Better Cookbooks (February 1997) Language: English ISBN-10: 1878272128 ISBN-13: 978-1878272126

Sample Recipe: Country Creole Peas 'n' Corn

AMOUNT: 6 to 8 Servings (8-9 cups or 2 1/2 qt container) 1. Soak peas in water 1-3 hours or overnight:
  • 2 cups (1 lb) uncooked black-eyed peas, rinsed
  • 8 cups water
2. Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer:
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rosemary leaves
3. Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer:
  • 2 tablespoons olive oil or melted butter
  • 1 onion, chopped
  • 1 green pepper, chopped
4. Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed. 5. Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing):
  • 14.5 oz can stewed tomatoes
  • 8 oz can tomato sauce
  • 1/2 stick (1/4 cup) butter (optional for added flavor)
  • 2 tablespoons honey
  • 1/2 teaspoons salt
  • 1 1/2 cups (7.5 oz) frozen corn
6. To reheat place frozen recipe in a saucepan over direct low heat. Add 2 cups water. When heat has thawed the dish completely, bring to a boil, lower to simmering and simmer 30 minutes. Add more water as needed. Recipe should be quite soupy. Remove bay leaf before serving.

Price:$8.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Soups & Muffins" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-soups-muffins.html Spiral-bound ISBN: 1878272144

Sample Recipe: Cream of Zucchini Soup

AMOUNT: 6 Servings 1. Bring to a boil in soup pot, reduce heat and simmer 5-10 minutes until zucchini is just tender:
  • 9 cups zucchini, unpeeled, grated (about 9 medium-small)
  • 1 2/3 cups water
  • 2 teaspoons honey
  • 1 1/8 teaspoon sweet basil leaves
2. Purée half or all of the soup in blender, as desired; return to soup pot. 3. Sauté onion in butter (optional for added flavor) or a little water; add to soup:
  • 1 1/2 tablespoon - 1/4 cup melted butter or water as needed
  • 1/2 cup chopped onion
4. In separate bowl whisk flour into milk until smooth:
  • 4 1/2 cups lowfat milk (or non-dairy alternative)
  • 3/4 cup flour
5. Blend milk-flour mixture into soup, stirring and simmering until thickened. Season with:
  • 1 1/2 - 2 teaspoons salt, to taste
6. Garnish with paprika, chives or parsley. Per serving of 6 (with 2% lowfat milk, 1Z\x tablespoons butter) Exchanges: 1 Milk, 0.75 Bread, 0.5 Fat, 0.25 Fruit, 1 Vegetable; 201 Calories,9 g protein (17%), 6 g fat (26%), 30 g carbohydrate (58%; 15 g sugars), 5 g dietary fiber, 19 mg cholesterol, 96 mg sodium (626 mg), $.50 VARIATION: Add for extra richness of flavor:
  • Total of 6 tablespoons butter
  • 2 tablespoons Parmesan cheese

Price:$8.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Lunches & Snacks" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-lunches-snacks.html Spiral-bound: 168 pages Publisher: Eating Better Cookbooks (January 2000) Language: English ISBN-10: 1878272039 ISBN-13: 978-1878272034

Sample Recipe: Orange Frosty

AMOUNT: 4 Cups A children's favorite chilling thirst quencher and "kid pleasing" beverages, goodies. Perfect after-school snack or for a hot afternoon. Drink immediately (with spoon in hand). Does not store well. Place in blender and liquefy until ice cubes are completely crushed:
  • 6 oz can frozen orange juice concentrate, unsweetened
  • 6 oz juice can (3/4 cup) whole milk (raw preferred)
  • 1 banana
  • 1/4 teaspoon vanilla
  • ice cubes to fill blender
Per 1 cup Exchanges: 0.5 Milk, 3 Fruit; 162 Calories, 5 g protein (13%), 0.5 g fat (4%), 34 g carbohydrate (84%; 33 g sugars), 0.5 g dietary fiber, 3 mg cholesterol, 62 mg sodium, $.45

Price:$13.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Desserts" Cookbook]]> http://www.paulasbread.com/cook-books/desserts-by-sue-gregg.html Spiral-bound: 175 pages Publisher: Eating Better Cookbooks (January 1996) Language: English ISBN-10: 187827208X ISBN-13: 978-1878272089

Sample Recipe: Yogurt Pie

AMOUNT: 8" Square Bake Pan (Serves 9) A light, low fat dessert and so easy to make! Your anti-health food eaters will not guess that it is made from yogurt. 1. Make graham cracker crust by blending together:
  • 1 cup graham cracker crumbs, about 1 packet of 6 crackers (whole grain such as Mi-Del or New Morning brand available in health food stores)
  • 1/4 cup (1/2 stick) melted butter (unsalted preferred)
  • 2 tablespoons Sucanat, or Rapadura (preferred) or brown sugar or sugar
2. Pat crumbs into bottom of 8" square bake pan and chill in freezer for 10-12 minutes. 3. Drain thoroughly, reserving juice:
  • 8 oz. can crushed pineapple, unsweetened
4. Blend together in order given and let stand 5 minutes to soften:
  • Drained pineapple juice (about 1/3 cup)
  • 2 envelopes (4 teaspoons) unflavored gelatine
5. To dissolve gelatine bring juice-gelatine mixture to a boil over medium-low heat, stirring constantly with wire whisk; remove from heat and blend in thoroughly:
  • 1/4 cup honey
6. Blend together well in mixing bowl with wire whisk:
  • 3 cups plain yogurt (whole, pasteurized, non-homogenized preferred)
  • 1 1/2 teaspoons vanilla extract
  • reserved crushed pineapple (about 3/4 cup from can)
  • dissolved gelatine and honey
  • 1/2 cup medium shred coconut, unsweetened, optional
  • 1/2 teaspoon coconut extract, optional (add with coconut)
7. Pour onto graham cracker crust and chill in refrigerator until set. 8. To serve, score into servings and garnish each, if desired with:
  • 1/2 fresh strawberry, optional
  • 2 half-slices kiwi fruit, optional
THE NUTRITIONAL NUMBERS: Per serving of 9 (optional coconut and fruit garnish in #8 not included): 185 Calories, 4.5 g protein (10%), 9 g fat (43%), 23 g carbohydrate (47%), 1.5 g dietary fiber, 25 mg cholesterol, 100 mg sodium, $.40

Price:$12.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Introduction to Whole Grain Baking" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-introduction-to-whole-grain-baking-cookbook.html Spiral Bound: 173 pages ISBN: 1878272209

Price:$22.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["Country Beans" Cookbook by Rita Bingham]]> http://www.paulasbread.com/cook-books/country-beans-cookbook-by-rita-bingham.html Paperback: 195 pages Publisher: Natural Meals Publishing; Revised edition (April 1, 1999) Language: English ISBN-10: 1882314115 ISBN-13: 978-1882314119

Price:$14.95

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["Natural Meals in Minutes" Cookbook by Rita Bingham]]> http://www.paulasbread.com/cook-books/natural-meals-in-minutes-cookbook-by-rita-bingham.html Paperback: 192 pages Publisher: Natural Meals in Minutes; 1 edition (May 5, 1997) Language: English ISBN-10: 1882314093 ISBN-13: 978-1882314096

Price:$14.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["1-2-3 Smoothies" Cookbook by Rita Bingham]]> http://www.paulasbread.com/cook-books/1-2-3-smoothies-cookbook-by-rita-bingham.html Paperback: 200 pages Publisher: Natural Meals Publishing; 1 edition (May 1, 1999) Language: English ISBN-10: 188231414X ISBN-13: 978-1882314140

Price:$14.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA["Natural Sweets & Healthy Treats" by Rita Bingham]]> http://www.paulasbread.com/cook-books/natural-sweets-and-healthy-treats-by-rita-bingham.html Paperback: 96 pages Publisher: Natural Meals Publishing (October 30, 2006) Language: English ISBN-10: 1882314166 ISBN-13: 978-1882314164 Product Dimensions: 8.3 x 5.5 x 0.3 inches

Price:$11.99

]]> Sun, 01 Aug 2010 09:07:22 +0000 <![CDATA[Sue Gregg's "Breakfasts... with Blender Batter Baking & Allergy Alternatives" Cookbook]]> http://www.paulasbread.com/cook-books/sue-gregg-s-breakfasts-with-blender-batter-baking-allergy-alternatives-cookbook.html Enjoy fresh whole grain waffles and pancakes without an expensive grain mill. Recipes so versatile that you can choose from buckwheat, barley, corn, oats, millet, rice, rye, kamut grain, spelt, and varieties of wheat. Plastic Comb: 312 pages Publisher: Eating Better Cookbooks; Rev edition (March 1995) Language: English ISBN-10: 1878272063 ISBN-13: 978-1878272065

Sample Recipe: Almond Crunch Coffee Cake

This breakfast favorite was converted from the Los Angeles Times award-winning "Cafe Beaujolais' Buttermilk-Cinnamon Coffecake." Fat was reduced from 45% (of total calories) to 24%, calories dropped 44%, and sugar fell 36% while fiber increased. Whole grain coffee cakes are easy to make in the blender. To make this recipe by hand without a blender use 2 cups whole grain flour. This recipe is very successful with gluten-free brown rice! This whole grain blender batter recipe is so light and tender that even those accustomed to the fluffy white stuff will be pleased. AMOUNT: 11.5" x 8" Pan Bake: 325°F - 30 to 40 minutes 1. Place in blender; blend on high speed 3 minutes:
  • 1 cup buttermilk or nonfat yogurt
  • 1/4 cup olive oil
  • 3/4 cup honey
  • 1 1/3 cups whole wheat pastry grain (not flour) or 1 1/2 cups Kamut® grain, spelt grain, brown rice or 1 1/4 cups barley grain
2. Meanwhile, blend topping with a fork until crumbly; set aside:
  • 2 tablespoons melted butter (unsalted preferred)
  • 2 tablespoons Sucanat or crystalline fructose
  • 1/2 cup uncooked rolled oats
  • 1/2 cup sliced or chopped almonds (presoaked for easier digestion)
3. Cover blender; let stand at room temperature for several hours for improved nutrition. More on the two stage process... 4. Just before baking, add and reblend on highest speed for 1-3 minutes or until smooth:
  • 2 eggs
5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
6. Pour batter into greased baking pan. Distribute topping evenly over top with fingers, pressing it slightly into batter with a fork. 7. Bake at 325°F about 30-40 minutes until knife comes clean out of the center.

Price:$22.99

]]> Sun, 01 Aug 2010 09:07:22 +0000