Monday, July 10, 2006

7 Secrets & Healthy Cuisine

I love cookbooks and have a collection of all sorts of them. I must admit that my collection is much larger than the number of cookbooks our local library has in it's collection! I still check out their cookbooks, though, as they have some that I do not have!

Today I received a new cookbook in the mail. I ordered it a week ago and have been impatiently waiting for it to arrive. It's called 7 Secrets Cookbook and is by Neva and Jim Bracket. I have really enjoyed a former cookbook they authored called Five Loaves Deli and Bakery Cookbook. This one looks as good. The Bracket family formerly operated a deli and bakery in Seattle, Washington. All foods prepared in their deli and bakery contained ingredients from whole plant sources. That meant that everything was vegetarian, and that no eggs, dairy, or meats were used. It also meant that they used natural forms of ingredients; for example, rice syrup or honey rather than refined sugars, or ground nuts and seeds rather than free fats like margarine or oil.

The recipes and illustrations in this cookbook look terrific! Here's one recipe from the cookbook that looks like a great addition to our supper menu:

Lite and Tender Cornbread

3/4 cup cornmeal
3/4 cup whole wheat flour*
1/2 tsp. salt
1 1/2 Tbsp. Ener-G baking powder (or 2 tsp. regular)
1/2 cup coconut milk
1/4 cup applesauce
2 Tbsp. honey
2 Tbsp. water or as needed

1. Mix together in a mixing bowl: cornmeal, flour, salt, and baking powder.

2. Stir together the coconut or soy milk, applesauce, and honey in measuring cup. Add water as needed to make 1 full cup mixture.

3. Combine wet ingredients and dry ingredients, stirring briskly until smooth. Pour into an 8" X 8" pan, or scoop into muffin tins. Bake at 375 degrees F. for 20 - 25 minutes.

*Since one of our family members requires a 'gluten-free' diet, I'll substitute a gluten-free flour blend for the whole wheat flour in this recipe.

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