Make Healthier Choices

Helping people Make Healthier Choices about real-food choices for optimal heath.

Archives for December 2015

How to Roll Out and Flute a One-Crust Pie

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There is a bit of an art to getting a pie crust to do what you want and to make it look good. This video shows how to roll out a pie crust, a trick for getting it into the pie plate and how to flute the edges. A little practice and you’ll find pie-making an easy task. As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hydridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized, glyphosate-sprayed wheat.

Watch this video to learn how to roll out and flute a one-crust pie crust:

How to Roll Out, Assemble and Flute a Two-Crust Pie

 

One Crust Fluted Pie

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How to Roll Out, Assemble and Flute a Two-Crust Pie

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There’s a bit of an art to making a good-looking pie. This video shows how to: roll out a pie crust; a trick for getting it into the pie plate; a trick to putting on the top; and how to flute the edges. A little practice and you’ll find pie-making an easy task.

Snapshot Fluted pie Cropped

As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hybridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized wheat.

Watch this video to learn how to roll out, assemble and flute a two-crust pie:

 

How to Roll Out and Flute a One-Crust Pie

 

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Flaxseed Banana Bread

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Wondering what to do with those bananas that are starting to turn black and mushy? Over-ripe bananas make the best banana bread. This recipe uses maple syrup instead of sugar and Jovial’s Einkorn All-Purpose Flour. Einkorn is the only wheat left that hasn’t been hybridized and Jovial’s all-purpose Einkorn flour isn’t sprayed with glyphosate. More information you’ll want to know about wheat can be found here: Are You Still Eating Wheat?

 

Flaxseed Banana Bread
 
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Ingredients
Instructions
  1. Preheat oven to 350°.
  2. Grease bottom of 9 x 5 loaf panwith coconut oil.
  3. Place all ingredients in mixing bowl.
  4. Mix together until all ingredients are well blended.
  5. Pour into prepared loaf pan.
  6. Bake at 350° for 50 to 55 minutes or until toothpick inserted into center comes out clean.
  7. Slide plastic knife around edges of pan and remove to cooling rack.
  8. Allow to completely cool before cutting.
  9. GLUTEN-FREE VERSION: Replace 2½ Cups Jovial's All-Purpose Flour with 2 Cups Pamela's Baking and Pancake Mix, eliminate salt and add 1 extra egg and 1 extra banana. Bake for 45 minutes at 350° or until toothpick inserted in center comes out clean.

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Old-Fashioned Eggnog

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This eggnog is easy to make and delicious either warm or cold.

Gone are the days of making eggnog without cooking the eggs, like when I was a child. These days, eggs in most supermarkets are raised in CAFOs, in deplorable conditions rather than backyard chicken farmers. No worries about uncooked eggs with this recipe, since it is cooked to approximately 175°.

Although I’m not a fan of nutmeg, you might like to top yours with a bit of freshly-grated nutmeg or ground nutmeg.

Easy-To-Make Recipe

Old-Fashioned Eggnog
 
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This easy-to-make, cooked eggnog pairs well with both brandy and amaretto.
Author:
Ingredients
Instructions
  1. Place eggs in saucepan and beat slightly.
  2. Add real maple syrup or evaporated cane juice.
  3. Add salt and stir.
  4. Stir in milk.
  5. Cook over medium heat, stirring constantly, to 175° (until mixture starts to coat a metal spoon).
  6. Remove from heat and stir in vanilla.
  7. Drink warm or cool eggnog by placing saucepan in cold water.
  8. Refrigerate 2 hours and consume within 24 hours.
  9. OPTIONAL: Garnish with nutmeg or cinnamon.
Notes
This recipe makes a very thick egg nog. If you don't like it too thick, just reduce your eggs accordingly.

My Favorite Eggnog Spice

My favorite spice for this beverage is cinnamon. A splash of amaretto or brandy also goes quite nicely with this eggnog. Every holiday season I would  pour a glass and add rum, because I thought it was the correct alcohol for this drink. I always dumped out that first one because I never liked it, and poured another sans alcohol. When brandy was suggested I thought it was a huge improvement, but even better was amaretto!

 

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