Sweet And Sour Chicken

Citrus Berry Cake

This light and fresh cake has all the bright flavors of summer.  Recipe adapted from Taste of Home.

Ingredients:

1-1/3 cups Gluten Free all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

2/3 cup soy milk

1 teaspoon lemon juice

1/4 cup non-dairy butter, melted

Egg replacer equal to 1 egg

1 tablespoon orange juice

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Topping:

1-1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1 teaspoon sugar

2 cups non-dairy whipped topping

2 teaspoons orange juice

Directions:

1. Preheat oven to 350 degrees.  Grease a 9-inch round baking pan with nonstick cooking spray.

2. In a small bowl, make the egg replacer according to package directions.  Add the melted butter, orange juice, orange peel, and vanilla.

3. In a separate bowl, combine the soy milk and lemon juice.  Let sit for at least 5 minutes.  Add to the egg mixture.

4. In a large bowl, sift the dry ingredients together.  Add in the wet ingredients and stir until just combined.  Fold in the strawberries.  Pour batter into the prepared pan.

5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.

6. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving.

7. In another bowl, mix whipped topping and orange juice; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.

  *For tips on how to make your own non-dairy whipped topping, follow this great step-by-step tutorial.

Apple Cider Pound Cake

Ingredients:

3/4 cup non-dairy butter, softened

1-1/2 cups sugar

3 teaspoons egg replacer

1/4 cup hot water

1/4 cup applesauce

1-1/2 cups Gluten Free all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup apple cider

Gluten Free, vegan caramel icing

Directions:

Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  In a separate bowl, dissolve egg replacer in hot water.  Add to the butter mixture and beat until combined.  Add in the applesauce; beat well.

In another bowl, whisk together the flour, baking powder, xanthan gum, and salt.  Add to the creamed mixture alternately with the cider, beating well after each addition.

Pour into the prepared pan.  Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.

Frost, as preferred and serve.

Granny's Chocolate Cobbler

Recipe adapted from The Pioneer Woman:

1 cup Gluten Free All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Salt

7 Tablespoons Cocoa Powder, Divided

1-¼ cup Sugar, Divided

½ cups Milk

⅓ cups Melted Butter

1-½ teaspoon Vanilla Extract

½ cups Light Brown Sugar, Packed

1-½ cup Hot Tap Water

1. Preheat oven to 350 degrees.

2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

6. Pour the hot tap water over all. DO NOT STIR!

7. Bake for about 40 minutes or until the center is set.

8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

"Life is better than death, I believe, if only because it is less boring and because it has fresh peaches in it."        - Alice Walker

Peaches and Cream Muffins

1-1/4 c. Gluten Free baking mix* 1/4 c. sugar 1 egg 1/4 c. sour cream 2 Tbsp. peach juice 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/2 c. peaches, diced

1. Preheat oven to 350 degrees Fahrenheit. 

2. Mix all ingredients  together, gently folding in the peaches last. 

3. Spoon the mixture into a greased or lined muffin pan, about 2/3 full. 

4. Bake for 15-18 minutes, or until golden brown.   

Yield: Half a dozen muffins

*I used Pamela's Product's Gluten Free Baking & Pancake Mix for this recipe.

By Julie Christensen

What’s in your fruit and veggies? That’s what the Environmental Working Group (EWG) figures out with its “Dirty Dozen” list of produce with the highest pesticide levels.

Apples, celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes and spinach top the list. Lettuce, cucumbers, domestic blueberries and potatoes round out the worst offenders, with green beans and leafy greens added as potential hazards.

The list is controversial. Opponents, such as Richard W. VanVranken, an agricultural agent in Atlantic County, New Jersey, who specializes in vegetable crops, says it’s based on less than credible research and the organization uses scare tactics as a fundraising maneuver.

On the other hand, many researchers have documented the risks of pesticide contamination to children, including studies from Harvard University and Mount Sinai Medical Center, linking high levels of pesticide exposure to decreased cognitive ability and an increased risk of ADHD.

Eat Safely

What’s a concerned parent to do? According to the EWG and other health organizations, the benefits of eating produce—even conventionally grown produce—far outweigh the risks, and they urge consumers to eat at least six servings of fruits and vegetables daily.

Buy Organic When It Counts

So you can’t afford to buy organic all the time. That’s fine, but try to avoid produce from the top of the new Dirty Dozen List. Specifically, buy organic apples and strawberries. These two fruits top the list and they’re also among the foods kids eat the most. Buy organic ketchup and applesauce—two other foods kids eat often.

Opt for Frozen Produce

Wellness coach Denise Baron says frozen organic fruits and vegetables are usually cheaper than their fresh counterparts. Common organic frozen foods include berries, green beans, broccoli, kale, sweet potatoes and peas.

Give ‘Em a Bath

Add 2 tablespoons of baking soda or lemon juice to 1 quart of water and soak your fruits and vegetables for 15 minutes to remove dirt and pesticide residues, recommends certified health coach Rachel Feldman. Peel peaches, apples and other thin-skinned fruits and vegetables, which tend to absorb the most pesticides.

Shop at Warehouse Stores

Stores like Costco are constantly enlarging their selection of fresh, frozen and canned fruits and veggies, usually at significant savings over natural food stores. Buy organic berries, mixed vegetables, corn and sweet potato fries in the freezer section and stock up on organic applesauce by the case.

Buy Local

Buy fruit and vegetables when they’re in season from local farmers. Visit your local farmer’s market or join a CSA (community-supported agriculture). In recent years, small, organic farms have sprung up across the country. These farms offer the freshest, most delicious produce you’ll find at prices you can afford. Pick-your-own organic farms, such as the Berry Patch Farm in Brighton, Colorado, are also a great choice. Not only would your family benefit, but you’d be supporting small, local farmers as well.

Grow It Yourself

Get the family involved in growing a garden. Garden produce is affordable and as fresh as it gets. Plus, you’ll know exactly what’s on your plants—and what’s not. Plant leafy greens like spinach and lettuce, carrots, peas and radishes in early spring. These crops grow quickly without much fuss. Later, try your hand at tomatoes, peppers, green beans and summer squash. Short on space? Try a trellis to conserve room or grow compact varieties in pots. One note: Watch the pesticides you and your neighbor use on the lawn since these chemicals can drift onto garden vegetables, negating your goal of an organic garden.

Read this article in its entirety at education.com.

{Photo via CatherineLaPointe}