Butternut Squash and Apples

3 lbs. butternut squash
3 baking apples
6 T butter
2/3 c. brown sugar, firmly packed (I used sucanat.)
1 1/2 T flour (I used my milled flour.)
1 1/4 t salt (I used sea salt.)

Cut squash in halves, removes seeds and fiber, peel, and cut in cubes. Arrange in 13x6x2 baking pan.

Core apples, but do not peel. Cut in 1/2 in slices and lay on top of squash.

Mix butter, brown sugar, flour, and salt. Sprinkle over squash. Cover pan. Bake 350 degrees for about 1 hour or until squash is tender. Serves 9.

The Best Cheesecake Ever!

2 packages (8 oz each) cream cheese
1/2 cup sugar (I used honey granules)
1 tablespoon vanilla extract
2 eggs
1 extra serving-size packaged crumb crust (9 oz) **I made my own graham cracker crust.
1 cup chocolate chips (the darker the better)
1/4 cup milk

1. Heat oven to 350 degrees.
2. Beat cream cheese, sugar, and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter into crust. Place chocolate chips in medium microwave-safe bowl. Microwave on Medium (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a times, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
3. Bake 30-35 minutes or until center is almost set. Cool; refrigerate several hours or overnight.

Myth and Truth Answers

1. Saturated fat clogs arteries. MYTH

Truth: The fatty acids found in artery clogs are mostly unsaturated (74%) of which 41% are polyunsaturated. (Lancet 1994 344:1195)

2. Vitamin B12 can be obtained from certain plant sources such as blue-green algae and soy products. MYTH

Truth: Vitamin B12 is not absorbed from plant sources. Modern soy products increase the body's need for B12. (Soybeans: Chemistry & Technology Vol 1 1972)

3. Animal fats cause cancer and heart disease. MYTH

Truth: Animal fats contain many nutrients that protect against cancer and heart disease; elevated rates of cancer and heart disease are associated with consumption of large amounts of vegetable oils. (Fed Proc July 1978 37:2215)

4. Low fat diets prevent breast cancer. MYTH

Truth: A recent study found that women on very low fat diets (less than 20%) had the same rate of breast cancer as women who consumed large amounts of fat (NEIM 2/8/96)

5. Vegetariansim is healthier than meat eating. MYTH

Truth: The annual all-cause death rate of vegetarian men is slightly more than that of nonvegetarian men (0.93% vs 0.89%); the annual death rate of vegetarian women is significantly more than that of nonvegetarian women (0.86% vs. 0.54%). (PPNF Journal 1998 22:4:30)

**I will say, I have seen certain health conditions that have benefited from a vegetarian lifestyle, but I would not recommend this for just anyone.

6. A vegetarian diet will protect you against atherosclerosis. MYTH

Truth: The International Atherosclerosis Project found that vegetarians had just as much atherosclerosis as meat eaters. (Lab Invest 1986 18:465)

7. Children benefit from a low fat diet. MYTH

Truth: Children on low fat diets suffer from growth problems, failure to thrive, and learning disabilities. (Food Chem News 10/3/94)

8. To avoid heart disease, we should use margarine instead of butter. MYTH

Truth: Margarine eaters have twice the rate of heart disease as butter eaters. (Nutrition Week 3/22/91 21:12)

Myth and Truth

Now that I am semi-back in the blogging world, I wanted to do something a little more interactive. I will list some nutritional statements and you tell me whether they are truth or myth. I'll post the answers later.

1. Saturated fat clogs arteries. (myth or truth)

2. Vitamin B12 can be obtained from certain plant sources such as blue-green algae and soy products.

3. Animal fats cause cancer and heart disease.

4. Low fat diets prevent breast cancer.

5. Vegetariansim is healthier than meat eating.

6. A vegetarian diet will protect you against atherosclerosis.

7. Children benefit from a low fat diet.

8. To avoid heart disease, we should use margarine instead of butter.

Tell me what you think.

Corn Meal Muffins

2 eggs
2 1/4 cups corn meal ( I use fine ground.)
2 cups buttermilk (regular milk will work, but this is sooooo much better.)
3 Tablespoons melted shortening (you can use butter. I used spectrum's non-hydrogenated palm oil shortening)
3 teaspoons baking powder
2 teaspoons salt (I used sea salt.)
1 teaspoon baking soda

Beat eggs together, add milk, shortening, and salt. Add meal and mix until smooth. Add soda, dissolved in one-tablespoon cold water. Sift in baking powder. Mix thoroughly and pour into hot, well greased muffin pans. Bake 450 degrees for 15-20 minutes.

More Posts Coming Soon

Due to our recent move/period of transition, my blogging has been a bit slack. Once we get moved in, I will have more access to my books and recipes. I will have more tasty/healthy things to try soon. I want to address a few other issues such as artificial dyes in foods, why we should not cook with aluminum, etc...

Blueberry Buckle

Cake ingredients:
2 c plus 1-2 T of sifted all purpose flour (If using hard wheat, then use a little less.)
2 t baking powder
1/2 t salt (I use sea salt.)
1/4 c. unsalted butter, softened
3/4 c sugar (or 3/4 c honey)
1 large egg
1/2 c milk
1 pt. blueberries

Topping ingredients
1/4 c unsalted butter, softened
1/2 c sugar (or honey granules, or sucanat)
1/3 c sifted all purpose flour
1/2 t cinnamon

1. Preheat oven to 375 degrees. Grease an 8 inch spring form pan, set aside.

2. Sift together 2 c. flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1-2 T flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5-10 minutes to bake.

5. When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream or vanilla ice cream.