Showing posts from March, 2015

Bread-Making Tips

Try a simple bread recipe first.Salt and fat both slow the growth of the yeast and should not be added to the yeast mixture until it has grown strong and lively by feeding on sugar and starch. (Too much sugar can also slow the growth)Develop the gluten of the wheat flour in the batter by beating thoroughly before adding other kinds of flour.It is important to do a thorough job of kneading before the first rising.Never fill pans too full.  Give the bread enough room to expand without having to billow out over the sides, causing cracked, over-browned crusts.It is important each loaf is thoroughly baked. (It is better that the loaf is smaller than unbaked)Careful not to "over raise" the bread when in loaf pans.  Bake bread when loaf is approximately double in bulk.Bread should slip easily out of the pan if thoroughly baked. *Bread just out of the oven is difficult to digest.  Bread should be at least 12 hours old before  it is eaten. *Bread freezes well. *Use your imagination t…

Cream of Broccoli Soup (Healthy Choices Cooking Class)

4 C. Raw Broccoli4 C. Water2 T. Chicken-like Seasoning1 1/2 C. Raw Cashew Pieces1 T. Nutritional Yeast2 C. Water1 tsp. Salt, or to taste6 T. CornstarchINSTRUCTIONS: Simmer broccoli in 4 C. Water until soft.  Place in a blender and pulsate leaving some small chunks of broccoli.  Pour into a large pot.Combine remaining ingredients in blender.  Blend until very smooth. Add to pot with broccoli.Cook over medium temperature until thickened.Taste; add more salt or chicken-like seasoning if desired.Serve immediately.  Serves: 6-8 - This recipe is from the Healthy Choices Cooking Class by Darlene Blaney, PhD, NCP, CFT Call 403-746-5388 or email

Cranberry Orange Bread Recipe (Healthy Choices Cooking Class)

3 C.  Orange Juice1 T. Baking Yeast1 T. pure Lemon Juice1 T. Gluten Flour1/2 tsp. Sea Salt1 C. chopped Pecans1 C. dried Cranberries3 C. Whole Wheat Flour4 C. Spelt Flour or Unbleached White Flour (or as needed)METHOD: Warm orange juice to above room temperature, but not hot.  Place in a mixing bowl.Sprinkle yeast into orange juice.  Wait 10 minutes, or until yeast bubbles up to the surface.Add remaining ingredients.  Add enough flour so dough is not "sticky".Cover mixing bowl with a towel and set in a warm area.  Allow dough to rise for approximately 1 hour or until double in size.Knead dough, and divide in half into a round loaf and place on a baking sheet that has been prepared using a non-stick spray.Cover loaves again in a clean dish towel and let stand 20 minutes or until double in size.Bake at 350 degrees F for 30 minutes or until golden brown on top.Cool bread on racks. *These loaves freeze well. Makes 2 loaves.  See: Darlene's Bread-Making Tips
This is…

Healthy Choices Wellness Weekend with Dr. Darlene Blaney, PhD Nutritionist and Lifestyle Speaker

On Friday March 27th until Sunday March 29th, 2015, our Comox Valley Adventist Church hosted a "Healthy Choices Wellness Weekend" with gracious, much respected, and well-seasoned presenter, Dr. Darlene Blaney.  Darlene has been involved with showcasing the "Adventist Health Message" for many years.  
I recall her speaking at a Camp Meeting in Saskatchewan in the '90s when I was a recent convert to the faith, and how impressed I was with her knowledge then.  Since that time she has been involved in the CHIP health and lifestyle outreach , obtained her Ph.D. in Nutrition, and established Total Health School of Nutritionwhere you can study nutrition by correspondence, learn about the vegetarian lifestyle, and receive counseling about any of a legion of modern diseases that often are not properly diagnosed or reversed by orthodox medicine, but that frequently respond to Dr. Blaney's knowledgeable application of traditional and lifestyle methods.
Dr. Blaney als…

Delicious Healthy "Cheez" Sauce Recipe (Vegan, Gluten-Free)

I ran across this cheezy sauce recipe via Pinterest and have modified it a little (as often happens with online recipes).  It's great to go on baked potatoes, or to use in the preparation of vegan scalloped potatoes, and as a yummy sauce for various veggies.  No cholesterol.  No gluten. No dairy.  Very little fat. No refined sugar.  Guilt-free, pretty much!


1 large Sweet Potato1/3 C. Nutritional Yeast (not Brewer's Yeast, not Baker's Yeast)2 tsp. (or more) Garlic Powder (organic if possible)1/2 tsp. Celtic Sea Salt1 1/2  C. non-dairy Milk (I used unsweetened Almond Milk)INSTRUCTIONS: Peel and cook up the potato until it is softAdd potato and other ingredients to blender and blend up until smooth and creamyEnjoy this -- feel virtuous!
Our farmer son was able to grow healthy sweet potatoes right on his acerage on          BC's Sunshine Coast!  You probably can too!  See the article here that describes

         how to do that:  GROW YOUR OWN SWEET POTATOES

Cherry-Apple Pecan Crisp (Vegan, Uber-rich)

This particular recipe is a little too rich with nuts and oil to be considered a "classic" Adventist dessert recipe-- but you could cut the oil and leave out the pecans and have a fairly yummy dessert, but...

Let's just consider this something to set aside to be eaten in small portions at a celebratory meal instead of cake.  I left the skins on the apples, so there is probably more fibre in this delicious pudding than there is in, say, chocolate cake.

But enough of the rationalizing of tastiness...


2 C.    Dark Sweet Cherries, frozen, from Costco
3         Large Tart Organic Apples, cored, chopped into small pieces
1/3 C. Maple Syrup
2 T.     Tapioca Starch (or 3 T. Corn or other Starch)
Juice of 1/2 organic Lemon
1 tsp.   Pumpkin Pie Spice or just 1/2 tsp. Cinnamon


1 C.     G/F Rolled Oats (or regular Rolled Oats if Gluten is not an issue)
1/2 C.   Almond Flour or Meal, firmly-packed (I spun mine up in the Vitamix)
1/2 C.   Pecans, chopped (you cou…