Vegetable and Cheese Parathas (Stuffed Flatbread)

Parathas have been a traditional Indian breakfast in many north and west-indian households for as long as I can remember, and the versatility of the recipes is what makes it so attractive. Not to mention that they are healthy and filling at the same time. "Stuffed Parathas" are basically nothing but "Stuffed Flatbreads", filled with your choice of boiled and mashed veggies, rolled into a disc and cooked on a "tava" (cast-iron pan), greased with oil or ghee on both sides. Aloo or Paneer parathas are eternal favorites, but I was looking for something more nutritious, so I decided to make these Vegetable and Cheese Parathas, which are stuffed with a lot of mixed veggies and cheese; delicately flavored with indian spices, these parathas serve to be a perfect meal anytime of the day. What's more, you can even cook them and store them for a couple of days so you just need to reheat them before serving!

Method
Knead the dough with water Take the flour and add 2 tbsp oil. Mix well, then keep adding a little water at a time to knead the dough, just as you would for a regular paratha or bread. The emphasis here is to keep the dough soft but not too sticky, leaning more towards tough than soft, say a little harder than cookie dough. Cover and keep it aside for 15-20 mins.

Boil all the vegetables (except onions, green chillies and coriander) together in a pressure cooker or microwave. Take a frying pan, add 2 tsp oil to it, add the cumin seeds, green chillies and ginger-garlic paste, then saute the chopped onions until light pink and cooked. Add all the spices and the boiled vegetables to this and cook for another 2-3mins.

Remove from flame, then mash everything together with your hand or use a masher as it might be hot. Finally add the cheese and chopped coriander to the mixture and again mix everything well till it becomes soft and maleable, without any hard lumps. Now divide it into equal portions to use as filling for the parathas.

Take a small part of the dough. Roll it out into a small circle, then put the filling mixture in the center. Roll over the dough edges over the filling to cover it completely and make into a ball. Then flatten it between your palms, roll in plain flour and use a rolling pin to gently shape it into a thick round paratha. Remember to apply gentle pressure else the paratha would break and the filling would pop out. (Don't worry, its not as hard as it sounds!)

Put a griddle over medium heat and cook the parathas on both sides over the griddle. Apply light oil or butter on each side while on the griddle to make it puffy and soft. Cook till you see small brown spots appear on both sides and the outer layer looks evenly cooked (as shown in the picture)

Once these are a little cool, you can wrap them in an aluminium foil and refrigerate them for a couple of days. Alternately, you can also freeze them and preserve for at least a week. But there's nothing like enjoying fresh hot parathas straight off the griddle with a cup of coffee or tea. You can even serve these delicious Cheese Parathas with any curry for lunch or dinner!

SOURCEfunnfud.blogspot.com

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Beetroot-Carrot-Peas Curry over Steamed Rice

With new gadgets and appliances filling our lives each day, we have almost forgotten the older methods of cooking that involved almost no appliances and very less energy! Sometimes, getting back to the "raw foods" concept can be inviting and nutritious! I bought a huge red beetroot last week, just to catch up on some most-needed antioxidants, and after making beetroot cutlets and beetroot juice, I still had some left to try this simple Beetroot, Carrot and Peas Curry served over plain Steamed Rice. It not only tasted great, it was actually very good-looking, extremely healthy, and made me feel good that I had saved some power that evening!!

Ingredients
1/2 beetroot - boiled and chopped into small pieces
2 carrots - boiled and chopped
1 cup peas - boiled
1/2 cup tomatoes - chopped
salt - to taste
2 tsp black pepper
2 tsp garam masala powder
1 tbsp lemon juice
1/2 cup water
chopped coriander for garnish

Method
Boil all the vegetables first and keep aside.

Take a pan, add 1 tbsp oil to it, sprinkle some cumin seeds, and when they start spluttering, add the boiled vegetables. Add the water, salt, lemon juice and mix well.

Then add the chopped tomatoes and allow to cook, covered with a lid for 5-8 mins. When all the veggies look well-cooked, and the curry taken a deep pinkish-beet-red color, add the black pepper and garam masala powder to it. Garnish with chopped coriander.

Make some plain or Jeera Rice in a pressure cooker.

Take a serving dish, layer it with cooked rice, then top it with the sauteed beetroot-carrot stew. Serve hot and fresh!

This dish is full of tonnes of anti-oxidants, vitamins and fiber. Enjoy it for a healthy meal, with the satisfaction that you did something good for your body today! I'm sending this over to sweetnicks Antioxidant-rich-food event!

SOURCEfunnfud.blogspot.com

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Eggless Wheat Flour Sponge Cake - Needs 15 mins to Cook!

Mondays are really busy days, and as you try juggling between tasks and shuffling your priorities, you are all the more entitled to a break, and what better way to take a break than eat a healthy and absolutely delicious cake!!! Well, I know most of you would be watching what you eat, especially on a Monday, after all the binging during the weekend, but what if I told you I have a Wheat cake that you can make in a microwave and it would take you less than 15 mins to do it!! Yup, that got you interested, right?! So check out this really simple, healthy and wholesome Eggless Wheat Spongecake recipe that was sent to me by my sister-in-law Minal. She's a mother of 2 pre-teenagers who wreak havoc day in and day out! But they love her cake, and so do I!!! I've just changed the original recipe a bit to reflect my love for chocolate and chocolate chip cookies :) (image courtesy of godiva.com)

Ingredients
2 cups Wheat Flour
1 and 1/2 cup Powdered Sugar
2 tbsp Milk powder
2 tbsp Cocoa Powder
4-5 medium-sized chocolate chip cookies
1/2-1 tsp Baking Soda
1 and 1/2 cup Milk
1/2 cup White Unsalted Butter (you can use regular yellow butter too if you don't mind the salt) 1 tsp Vanilla Essence
1/2 cup grated semi-sweet chocolate

Method
Take a bowl and mix half of the milk, butter and essence properly. Seive the wheat flour, sugar, milk powder,cocoa powder and baking soda. Now add this to the milk and butter mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks. If it's too thick, add the reamaining of the milk slowly while stirring till desired consistency is achieved. Take a microwaveable dish and grease it with oil or non-stick spray. Dust it with some flour and pour the mixture into it. Bake in the microwave oven for about 8 mins, or until done. You can test this by inserting a toothpick in the center of the cake and see that it comes out clean. Remove from the microwave, let it cool for some time. Meanwhile, crush the cookies in a grinder. Then garnish the cake with the crushed chocolate chip cookies and the fresh shredded chocolate. You can also use dessicated coconut shavings. They go well with chocolate too.

There, in less than 15 mins, your delicious (eggless) sponge cake is ready. Oh, and let's not forget how healthy it is too!! That's all I could wait before biting into my cake, but if you have more patience, be creative! You can use strawberries and cool whip to kick it up a notch. In any case, it's going to be delicious!

If you have a recipe locked in your brain, please feel free to send me an email and share it with all of us here at Fun and Food.

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Whole Wheat Chocolate-Chip Pancakes

This is an extra-special post, because it marks the first milestone in my blogging career. The 100th post on Fun and Food!! yippee...I take this moment to thank all my friends and readers for their constant support in the form of feedback, comments and emails. I share this success with all of you, and I hope to keep bringing more such delectable recipes and fun yet informative posts to your attention! Let's celebrate this moment with one of my favourites - Pancakes!! I love IHOP and always keep pestering my husband to take me there:) But it's become less often now after I decided to get conscious about health and weight loss. So not compromising on either the taste, or the healthy aspect, here's presenting Whole Wheat Chocolate-chip Pancakes.

Ingredients
1 1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tspn salt
1 1/2 cups plain milk or buttermilk
2 egg whites
2 tbsp margarine (or low-fat butter)
1/2 cup mini semisweet dark chocolate chips
Honey (or maple syrup) - for topping

Method
Pass the whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a small bowl through a fine seive. Now whisk together the egg whites, milk or buttermilk, margarine and sugar in another bowl until smooth. Stir in the flour mixture and mix together to combine well. Finally add the chocolate chips. do not beat more lest the chocolate gets dissolved.

Heat a griddle or a pan over medium heat. Grease with non-stick cooking spray or a spoonful of oil. Now take a large ladleful of batter and drop it gently in the centre of the griddle to form a medium-sized pancake. Let it cook till it becomes swollen, edges get dry and bubbles begin to form (about 1-2 mins.) Now flip it around and cook the other side the same way until light golden brown in color. Repeat with the remaining batter.

if you are not comfortable with mixing choco-chips in the batter, and may fear that it will stik to the griddle, you can also sprinkle them once you have poured the batter and you see that the pancake is partially cooked.

Serve hot with a cup of coffee. Drizzle with powdered sugar, a dollop of margarine and honey or maple syrup. You can even use light chocolate syrup- works great with kids!! Indulge into a healthy yet sweet and heavenly delight. What a perfect way, to start your day!!

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Whole Grain Blueberry Pancakes

There's nothing that can keep me away from IHOP and its whole grain and nut pancakes, except an absolutely full stomach! Pancakes serve to be ideal breakfast in many american homes, and if you can make them healthier, there's nothing better! These healthy whole-grain blueberry pancakes were a perfect weekend brunch, and if you feed these to your kids, you won't feel guilty either! Loaded with the goodness of whole-grains, and the antioxidant power of blueberries, these pancakes are the ultimate balance of "tasty & healthy". What more could you ask from food, right?!

Pancakes are never out of fashion. And there are plenty of ways to mix-and-match and customize the basic recipe, which makes it interesting too! They go well with tea, coffee or orange juice, and as far as variety is concerned, the possibilities are endless! I love whole grain pancakes; they have an earthy texture and are very filling indeed. Here, I combined the classic whole-grain pancakes with

blueberries and some coconut milk which brings a fresh tartness that nicely balances the sweetness of maple syrup. And they are light, fluffy, healthy and filling, all at the same time! Try experimenting with different berries; adding shredded coconut and some nuts wouldn't be a bad idea either! So off they go to Susan's Pancakes on Parade event to dazzle the crowd!

Ingredients
Makes about 6 pancakes

3/4 cup white whole-grain (wheat) flour
1/4 cup oat flour (or substitute the oat flour for regular or whole-grain one)
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup fresh blueberries (or frozen and thawed)
1 cup buttermilk (or milk)
1 large egg - lightly beaten
2 tbsp butter - melted
1 tbsp coconut milk (or plain water)
confectioner's sugar - for dusting

Method
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter to this.

Stir all the remaining ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix. Finally fold in the blueberries.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. (If a drop of water dropped onto the pan starts to sizzle, the pan is hot enough). Now pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color (about 30 seconds), then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a dab of butter and maple syrup, or simply dust them with some confectioner's sugar! These whole grain blueberry pancakes are simply delicious! In fact, I could say this is my best pancake recipe ever!

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Low-Fat Strawberry Vanilla Cake

There's a story behind this delicious Low-fat Strawberry Cake! What happens when I have an urge to eat a cake but my weighing scale glares right back at me, reminding me of the zealous workout at the gym this morning which merely burned 300 calories?? I try to talk myself out of the urge, but the chef inside my head feels otherwise, and a new low-fat strawberry vanilla cake is born!! Generally, there's more to it than just this; a battle between my wits and desires often forces me to simply evade eating any desserts, but with my pantry loaded with fresh hand-picked strawberries that we got back from our strawberry-picking weekend, I somehow convinced myself to see that strawberries are really good for health, and so are baked goods! So it wouldn't be a sin to try a hand at this souffle-like vanilla cake that has strawberries in every bite, which is way more filling and delicious than just blending them into a puree for a simple strawberry cake. Flavored with a hint of cardamom, and with half the calories than a regular cake, this strawberry dessert recipe is an out-and-out winner!

Ingredients
Make one 9x9 loaf or 6 mini-cakes

6-8 large strawberries - washed
1 cup whole-grain pastry flour
1 cup wheat flour (use all-purpose flour for a richer cake)
1 cup + 2 tbsp brown sugar (divided)
1/2 cup skimmed milk
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn cardamom powder (optional)
1/2 tspn salt
1 large egg
3 tbsp olive oil (or margarine)
2 tspn vanilla extract
strawberries - sliced for garnish

Method
Preheat the oven to 350°F. Coat a 9" x 9" baking pan or 6 medium ramekins with cooking spray.

Slice the strawberries vertically to form thick slices(about 4-5 per berry). Reserve 6 slices for garnish, and sprinkle 2 tbsp brown sugar on the remaining ones. Toss in a bowl gingerly to evenly coat with the sugar. If your strawberries are really sweet, you can omit the sugar at this step.

In a large bowl, stir together the flour, baking powder, baking soda, cardamom, and salt.

In another medium bowl, whisk the sugar, egg, and oil until smooth. Beat well to make it fluffy and airy, about 1 min. This step is important as this will determin how muhc your cake rises. As we are using only one egg, beating it adequately is required for a spongier cake. Whisk in the milk and the vanilla essence to this.

Pour the wet ingredients into the dry flour mixture and stir just until blended.

Now arrange 3 sugared strawberry slices on the base of the ramekins. Scrape into the prepared pan or the ramekins. Pour the batter over it, then again layer with another 3 strawberries and finish with the batter on the top, taking care not to fill more than 3/4th of each ramekin, allowing room to expand. If you are using a cake pan, just layer all the strawberry slices below then top with the batter.

Bake for 35 to 40 minutes (about 25 mins if you are using the ramekins), until the cake is springy to touch, shrinks from the sides and a toothpick inserted into the center comes out clean.

By using whole-grain wheat and pastry flour, just 1 egg, and olive oil instead of butter, we can cut down significant amount of calories from this dessert; also, it is a low-fat cake, and provides only the good carbs and fats to the body.

Strawberries when baked tend to lose their sweetness a little, hence rolling them in sugar at the beginning is recommended. Plus, the cardamom adds a wonderful aroma and a hint of flavor to the vanilla batter which beautifully compliments the strawberries. Its a great way to enjoy a guilt-free treat any time you want, without compromising on the taste! This delightful treat is on its way to Ben and Ivy for their "Fat Chefs or Skinny Gourmets" food event, and also to the Strawberry Moon Festival event.

For a lavish dessert, top it with some whipped cream, or dust it with some icing sugar. This also makes for beautiful individual desserts when entertaining. I really enjoyed my low-fat version of vanilla strawberry cake, and now have a delicious solution for dessert cravings that do not antagonize my weighing scale!

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Healthy and Low-Fat Blueberry Muffins (Also with Eggless version)

People who do not have to do anything special to maintain their healthy weight and slim figure are eternally BLESSED!!! But not all of us are so lucky, and the moment you eat those few extra calories, they start showing themselves on our body! Does this mean you are not supposed to indulge in culinary delights?? Absolutely not! There was a time when dieticians and nutritionists were the only ones who could tell you what should be a part of your healthy diet, but now, thanks to the power of the web and numerous online weight-loss tutorials, having a healthy weight and a figure or physique that you could be proud of is no longer a dream! Here's one such diet-food dessert or snack recipe that I tried when I was on my weight-loss plan - Blueberry Muffins - adapted from one of Denise Austin's recipes, they are not only tasty and filling, but you wouldn't have to think twice about your weight while relishing these!!

Nutrition Info: These low-fat muffins are high in fiber because of the oats, and help you keep satiated for a longer time. They have roughly 150 calories, no carbs, high protein content and around 3 grams of fat. Blueberries are the best source of antioxidants, and as there is very little sugar involved, you can replace it with artificial sweeteners to make a diabetic version of the recipe. For the Vegan version, use water instead of milk. There, with all these variations, it can easily be used as one of your 5 meals a day, though I'd not recommend eating it everyday!:)

Ingredients
3/4 th cup all-purpose flour
1-1/4th cup quick cooking oats or whole wheat flour
1/2 cup sugar (or 1 cup honey)
1 tsp baking powder
1/2 tsp baking soda
1/4 tspn salt
2 egg whites
1/2 cup low-fat milk or water
1/3 cup vegetable oil
1 cup fresh or frozen blueberries (do not thaw them)

Eggless Version: Eggs act as leavening agents and give fluff and texture to baked dishes, so if you use egg substitutes you might have to compromise on the softness a little. However, you can use mashed bananas or mashed silken tofu instead of eggs. Some products like "Ener-G" are available in some markets which are egg replacements and can be used effectively. If the recipe calls for only 1-2 eggs, you can just skip them and use warm whole milk or even Applesauce. Hope this note helps vegans to enjoy this and other such lovely recipes without eggs.

Method
In one bowl, combine the flour, oats, salt, baking powder, baking soda and sugar. In another bowl, beat egg whites, milk or water and oil. Whisk for 5-7 mins till soft peaks are seen. Stir into the flour mixture and mix together; do not beat a lot, just until everything is evenly combined (the batter should be lumpy, not too smooth). Fold in the blueberries gently.

Now take the muffin cups and grease them with cooking spray (try not using oil or butter)Fill each cup upto the 3/4th level. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once done. allow to cool completely, then gently remove from the cups and enjoy these delicious low-fat muffins any time of the day.

These healthy, low-fat and delicious blueberry muffins serve to be perfect breakfast or dessert treats. Hope this recipe helps to satiate the sweet tooth of many a calorie-conscious diet-lovers out there!!

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Homemade Fruit and Nut Spiced Cereal Bars (Fig and Date Bars)

As a child, I wasn't too careful about what went into my system early in the morning, and trying to get ready to reach my school in time never made breakfast a priority for me. Even when my mom and dad kept pestering me to eat properly and chew my food, most of the days I ate a slice of bread washed down with a cup of chocolate milk!! But as I grew up and became a bit more sane, I realised that breakfasts were the most important meal of the day, and it pays to make a healthy start. This led to discovery of cereals, and when I laid my eyes on the flavorful, tasty and healthy POST Cereals, I had found my paradise!! My love (or shall I say, my sanity?)

for eating healthy, at least when I can, kept growing, and now I make it a point to keep some protein and cereal/granola bars handy in my purse or my office drawer so I don't have to binge on junk food in times of dire need! But buying those bars regularly can be an expensive affair, and when you realize that they are actually pretty simple to make at home, and you can choose your ingredients, cooking these and storing them at home makes even more sense. So here's a simple recipe for a Fruit and Nut Bar that I make at home. What I like about it is that you can modify it with so many choices and variations that you'll never get bored with the taste!

Ingredients
1/2 cup butter (without trans fat)- unmelted
2 tbsp honey
1 cup rolled oats
1/2 cup corn-flakes (I used POST grain cereals) - lightly crushed
12-15 pitted dates
8-10 dried figs
2 tsp ginger - shredded
1/2 cup pecans - chopped coarsely
sugar - only if you need it

Method
Preheat the oven to 320°F. Line a shallow baking tin with parchment paper and keep it ready.

Place the butter, sugar and honey into a small saucepan and let this cook for 5 mins on low heat. Keep stirring so it doesn't stick to the bottom. On the other side, take the dates and figs and boil them in 1/2 cup water. Keep low flame and remove from heat as soon as the fruits have started turning to pulp. Let this mixture cool, then slowly mash with a ladle and stir to blned them well together.

In a large bowl add all the remaining ingredients and mix well. Make a well in the centre and add the butter mixture. Keep mixing with your hands until all the ingredients have been coated and the mixture becomes sticky.

Now press the oat-cornflakes mixture into the tin. Level it with the back of a spoon to Then pour a layer of the date-fig mixture onto it; again press a little, and follow with a final layer of the dry mixture. Make sure that it is well compressed.

Place in the oven and bake for about 35-40 mins or until golden brown. Let it cool completely in the tin, at least 3-4 hours. Once it is cool, lift out and place it on a wire rack. When you see that it is sufficiently hard, yet chewy, slice into desired shapes to make your bars. Store these in an air-tight container in a refrigerator. Enjoy these Healthy Cereal Bars with Milk in the morning or as a light yet filling snack any time of the day!

I love the other variation which involves using dried apricots with coconut. It tastes yummy! This goes to Nags for the WBB#17-Cornflakes Event that she's hosting this month! Nothing better than these delicious and healthy bars as a way to eat cornflakes at breakfast, right?

Tip: You can add chocolate chips as well, or even dried appricots, cranberries, dessicated coconut, raisins, almonds or pistachios, or any other grains of your choice. As I said, this basic recipe can be modified in several ways to keep changing the taste while being sure that you are eating healthy!

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Low-Fat Cranberry-Walnut Scones (Healthy Breakfast)

It's always great to have a "sweet start" to a day, and as breakfast is the first important meal of the day, having something sweet in the morning balances your caffeine, but it's an added bonus if its a healthy breakfast, like these wonderful Eggless Cranberry-Walnut Breakfast Scones. Low in fat, these semi-sweet scones are packed with the goodness of cranberries and walnuts that make this a healthy sweet treat any time of the day!

This recipe is heavily adapted from Jeanne Lemlin's cookbook Vegetarian Classics. She has a Black-currant Buttermilk Scones recipe which I modified to make these cranberry and walnut scones; I essentially chose to make mine eggless, replaced part of the buttermilk with plain milk and halved the butter content to make these healthy scones. These scones have become a regular breakfast delight in our house because my husband loves the cruncy-chewy and not-so-sweet flavor, at the same time, I can be sure that I am feeding him something healthy and nutritious!

Ingredients
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar (or more if you like them sweeter)
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup walnuts - chopped
2 tbsp butter or margarine
1/2-3/4th cup milk

Method
Preheat oven to 425 degrees. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. You can even do this with your fingertips. Stir in the cranberries and walnuts, then slowly add the milk, just until the dough is moistened. Make a tough dough like cookies.

On a lightly floured surface, knead the dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8-12 wedges with a buttered knife; place on a baking sheet, 2 inches apart. Sprinkle some more brown sugar if desired. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack before trying to remove them.

Serve these healthy low-fat cranberry scones with your morning tea or coffee, or with a dollop of jam any time of the day!

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Low-Fat Healthy Cranberry and Pistachio Biscottis

As humans start to grow old, many of our organs can't seem to keep up with the stress of age, but unfortunately, our taste buds never get old. They are always craving for something tasty, be it sweet, spicy or savoury, and often it becomes a challenge to cook food that is healthy and tasty. But I think my Low-Fat Cranberry-Pistachio Biscottis are a perfect way to enjoy some sweet with your tea or coffee, without feeling guilty about all that fat!

Ingredients
1 roll of parchment paper (or butter paper)
2 egg whites
1/2 cup sugar (or sweeteners if you are diabetic)
1/2 cup all-purpose flour
1/2 cup wheat flour
2 tsp baking powder
1 tbsp olive oil
4 tbsp milk
1/3 cup shelled pistachios - sliced
a fistful of dried cranberries (or chocolate chips for a variation)
1/2 tspn vanilla essence

Note: This is a healthy version of the recipe, so you might have to compromise on the softness a bit. If you are looking for a cake-like richness in the biscottis, use whole eggs(with the yolk) and instead of olive oil, add 1/4th cup butter.

Method
Preheat oven to 350°F and line a baking tray with parchment paper.

In a large bowl beat egg whites with a pinch of salt until they just hold stiff peaks. Gradually beat in the sugar while constantly mixing it.

Sift both the flours and baking powder. Add this to the egg white mixture and whisk.

Blend in the olive oil, milk, nuts and cranberries and beat till stiff peaks are formed and mixture holds its shape. Finally fold in the vanilla gently.

Transfer the mixture into loaf pan baking sheet forming a log-shaped bar with the dough. Smooth the top with hands and a flat butcher's knife and bake in middle rack of the oven until golden, about 25 to 30 minutes.

Now allow the baked loaf to cool down for 10 mins. Then slice it into biscotti-sized thick bars. Reduce temperature to 300°F.

Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, then turn the slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

These biscottis are low in fats, and even the fat it contains is good for the heart, coming from olive oil. This recipe does not use any butter or margarine, and also eliminates the high-fat content found in egg yolks. The egg whites provide necessary protein, milk and olive oil impart softness, while nuts and cranberries provide healthy anti-oxidants, proteins and omega-3 fatty acids which all aid in keeping your heart healthy. So enjoy these healthy cranberry biscotti without any guilt!!

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Healthy Eating Every Day (Paperback)

Improve your health and the quality of your life through balanced eating! Healthy Eating Every Day is a unique, self-paced plan that teaches you how to improve your eating habits in ways that fit your lifestyle.

This practical, research-based strategy addresses the root causes of unhealthy eating, and gives you the tools to succeed in eating better. In Healthy Eating Every Day, you’ll discover how to choose the right balance of the right foods for optimal health, set realistic goals and rewards, and cope with triggers for unhealthy eating. You’ll also learn other helpful tips:

— Keep healthy eating in mind while shopping for food — Eat well when dining out or away from home — Make sense of nutrition information and diet product claims

Plus, Healthy Eating Every Day contains checklists, charts, and other features that will help you personalize the program and keep it fun all the way through. This book is also used in the Healthy Eating Every Day course, which was developed in partnership with The Cooper Institute. The Healthy Eating Every Day course is available at several places around the world as well as online.Fad diets offer only short-term results that often do more harm than good. Healthy Eating Every Day is a sensible, step-by-step lifetime plan that works! >>> View Detail <<< Read More......

The Tao of Healthy Eating (Paperback)

Chinese dietary therapy is one of the most important aspects of Chinese medicine. The Tao of Healthy Eating illuminates the theory and practice of Chinese dietary therapy with emphasis on the concerns and attitudes of Westerners. Commonsense metaphors explain basic Chinese medical theories and their application in preventive and remedial dietary therapy. It features a clear description of the Chinese medical understanding of digestion and all the practical implications if this for day-to-day diet. Issues of Western interest are discussed, such as raw versus cooked foods, high cholesterol, food allergies, and candidacies. It includes the Chinese medical descriptions of 200 Western food and similar information on vitamins, minerals, and amino acids.
>>> View Detail <<< Read More......

Healthy Eating for Life for Women (Paperback)

Making simple changes to your diet can significantly improve your health, from easing your menstrual and menopausal symptoms to strengthening your bones and protecting your heart. This book shows you how. Drawing from the latest medical and dietary research, Healthy Eating for Life for Women presents a complete and sensible plant-based nutrition program that will help you look and feel better, with more energy and vitality than ever before.

This book gives you a clear look at how women’s bodies work and how common health problems arise, then provides detailed nutritional guidelines that have been carefully drafted by Physicians Committee nutrition experts. It includes over 100 delicious, easy-to-make recipes to help you put these healthy eating principles to work right away. Healthy Eating for Life for Women contains important information on:

* Age-proofing from the inside out
* Losing weight
* Improving fertility and alleviating PMS
* Relieving menopausal symptoms
* Preventing cancer and arthritis
* And more

No matter what your age or diet history, this book will give you the crucial knowledge you need to take charge now– of your eating, your health, and your life.

Also available:

Healthy Eating for Life to Prevent and Treat Cancer (0-471-43597-X)
Healthy Eating for Life to Prevent and Treat Diabetes (0-471-43598-8)
Healthy Eating for Life for Children (0-471-43621-6)

>>> View Detail <<< Read More......

Calbee Snack Salad Snapea Crisps, Original Flavor, 3.3-Ounce Bags (Pack of 12)

Delicate & tasty. Your salad never got such a lift! The pea has played an important role in dietary life and culture since the dawn of recorded history, and because of its nutritional value it has great potential for our dietary lives in the future. We are expecting to see the continuing development of Snapea Crisps as a delicate and tasty product which has taken advantage of the pea's original goodness, and we propose this product as a new type of snack. No artificial flavor and no artificial color.>>> View Detail <<< Read More......

Conscious Eating

Conscious eating is not a fad, a Hollywood secret, or a religious movement. It’s a mindful approach to eating that focuses on simple things you can do to change your relationship with food. You’ll be surprised at what happens when you start paying attention to what and how you eat-you’ll naturally eat less, choose healthier foods, and feel better. Tune in to your body, and try these simple strategies to improve your health and vitality.

This mind-body kit contains

64-page book This hardcover book written by the editors of body+soul magazine outlines the basic principles of conscious eating + how to make it work in your life

40 Conscious-eating affirmation and meditation cards Packaged in an attractive table-top box, these cards help you to focus + relax before meals

5 Meditations for Conscious Eating An audio CD of guided meditations led by Gael Chiarella founder of Yokibics mindbody fitness program, featuring two 15-minute guided relaxation meditations + three 5-minute tracks that teach how to put put conscious eating concepts into practice

60 Minute Music Soundtrack Unwind, an original music soundtrack by world-renowned sound healer Silvia Nakkach for creating a soothing, peaceful ambiance during any meal >>> View Detail <<< Read More......

NoteNiks Healthy Eating and Exercise

With NoteNiks Healthy Eating and Exercise, your child will enjoy learning about exercising and eating right. This collection of 8 fun activities will teach your child all about making good food choices. As they play, they'll understand why they should be eating more fruits and vegetables and foregoing candy and fast foods. They'll also learn all about staying active & getting fit. Best of all, it exercises their minds too: The games improve memory, visual processing skills, fine motor skills, and eye-hand coordination. It's the ideal software for after-school programs, classrooms, nutrition programs, pre-schools, and home schooling.>>>> View Detail <<<< Read More......