 Just $11.50 online! (Includes first class shipping anywhere in U.S.) Order your copy today and start making delicious meals in your microwave-convection oven! |
This past year, I spent a week at a Wellness Clinic to gain understanding on how diet and natural supplements can help reduce or eliminate the need for prescription drugs. For a week, I lived on meals without added salt, sugar or white flour. Since returning home, I have adapted many favorite recipes to this type of cooking. If there is enough interest, I may even turn them into a Healthy Cooking on the Road Cookbook! Let me know what you think. Here is an easy Apple Crisp recipe, just in time for the new crop of apples. One could cook it on the low-mix combination setting, but it works so well in the microwave that I usually do not bother to heat the oven for this easy dessert. Easy Apple Crisp 4 cups sliced, peeled and cored apples 1/3 cup brown rice flour (or whole wheat flour) sugar (use half Splenda or Xylitol) 1/2 cup rolled oats 1/4 cup Xylitol or Splenda 2 tablespoons brown sugar 1/2 teaspoon cinnamon 3 tablespoons butter 1. Layer apples evenly in 8-inch base to silicone steamer or other shallow 1 to 1-1/2-quart casserole. Combine flour, oats, Xylitol, brown sugar and cinnamon; mix lightly. Add butter. 2. MICROWAVE (100%) 20 to 30 seconds or until butter is softened. Mix with fork until crumbly; sprinkle over apples. 3. MICROWAVE (100%) 5 to 6 minutes or until apples are tender. Serve warm or cold. About 6 Servings TIPS: Use the same cup used for measuring apples to mix topping ingredients. > Sugar can be substituted for Xylitol. > Use tart apples for the best flavor. When apples are not tart, sprinkle apples with 1/2 to 1 tablespoon lemon juice. Our local natural foods store, features a really tasty banana bread that uses sour cream. I took the idea and adapted it to plain yogurt since that has become a staple at my house. You will love the moistness of this lower fat banana bread. Favorite Banana Bread 1/3 cup light olive oil 3/4 cup sugar (use half Splenda or Xylitol) 1 1/2 cups mashed ripe banana (about 4 medium) 1/2 cup plain yogurt 1 egg 1 teaspoon vanilla 1 1/2 cups all purpose flour (use half whole wheat) 1/2 teaspoon lite salt 1/2 teaspoon baking soda 1. Preheat microwave-convection oven to 375°. Blend together oil, sugar and banana. Add yogurt and egg; beat well. Stir in vanilla. Add flour, salt and soda; stir just until blended. Spoon into ungreased silicone loaf pan or greased glass loaf pan; spread evenly. 2. COMBO-BAKE on low rack on low-mix setting at 375° for 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove from pan. (Remove bread from glass pan after 15 minutes cooling). Store cooled bread tightly wrapped in refrigerator. 1 Loaf (About 12 slices) TIPS: Regular oil can be used. However, the light olive oil is frequently used in baking. >Yogurt helps add moistness while reducing the quantity of fat used. Use non-fat or low-fat yogurt. Broccoli Salad 3 cups broccoli pieces 2 tablespoons unsalted toasted sunflower seeds 1/4 cup plain yogurt 1 tablespoon Xylitol or Splenda 1 tablespoon plain rice vinegar --> For variety, use half broccoli and half cauliflower pieces. --> To toast your own sunflower seeds, combine 2 tablespoons raw seeds in a 1-cup glass measure. Add 1/2 teaspoon olive oil; mix well. MICROWAVE (100%), uncovered, 45 to 60 seconds or until toasted, stirring once. Cool before adding to salad. This granola is easily toasted in the convection oven and extra healthy, too, since it has no added sugar. Look for brown rice syrup in your favorite natural foods store. Granola 3 cups rolled oats 1/4 cup oat bran 1/2 cup sunflower seeds 1/2 cup sliced almonds 1/2 cup flaked unsweetened coconut 1/2 teaspoon cinnamon 2 tablespoon cooking oil 1/2 cup brown rice syrup 1 teaspoon vanilla 1. Combine grains, seeds, coconut and cinnamon in large bowl; mix lightly. Combine oil and syrup in 1-cup measure. MICROWAVE (100%), uncovered, 40 to 50 seconds or until heated. Stir in vanilla. Pour over grains; mix until well coated. Pour into ungreased shallow 2-quart silicone baking pan. 2. COMBO-BAKE on low rack with low-mix setting at 325° for 20 to 25 minutes or until lightly toasted, stirring 2 or 3 times. Store in tightly covered container. About 6 Cups Tips: If oven is preheated, decrease time about 5 minutes. --> The 9-inch round silicone baking pan is ideal for this recipe since the high sides give it a 2-quart capacity.
|