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A couple weeks ago, I reviewed a new cookbook called “Cut the Carbs!: 100 Recipes to Help You Ditch White Carbs and Feel Great” by Tori Haschka. I tested three recipes from the book: Chocolate, Black Bean and Cherry Cake; Raspberry, White Bean and Rose Water Cake; and Peppers Stuffed with Chia, Hummus and Pine Nuts.
Reader Gene Reynolds tried it and has this to say: "Cake is delish and different. I added a coffee/sugar syrup (warm) to the top then powered sugar. Feels good to eat something so healthful!"
Reader Brenda Gibson also emailed:
“Just a note to thank you for the story on the recipes in “Cut the Carbs!” I am always looking for healthy, easy-to-make recipes. The peppers recipe was so easy, so fast and so good. One question about the Chocolate Black Bean and Cherry Cake, is the shot of espresso optional or did they give an alternative? I am not a coffee drinker and don’t like the taste of it or anything close to it.”
Brenda, I recommend using an ounce of unsweetened coconut or almond milk, or just water in place of the ounce of espresso. The cake should take approximately the same time to bake, 35 minutes, but I’d start checking it a few minutes early if you use a nut milk.
If you’re looking for a healthy summer salad, Brenda offers the following:
“On May 1, the DDN GO! section ran a story about ChiRunning, which featured its creator, Danny Dreyer. Well, Danny made this dish for me while he was here. The only change to the recipe is that he also added unsalted, roasted sunflower seeds.
To be perfectly honest, I wasn’t sure I was going to like it. I am not a big fan of balsamic vinegar among a few other items, but with the oil and the layering of the ingredients, the combined flavor was really good. Danny referred to it as Runner’s Salad. On the ChiRunning website, it’s called Avocado Salad. Oh, and as for the dulce, you can also use dulce flakes, which we picked up at Earth Fare.”
AVOCADO SALAD
This is a very hearty salad that we eat as a meal by itself. We eat it regularly for dinner (every other week or so). Because it’s such a rich source of minerals, Danny eats it the day after a race, too. It also makes a very good breakfast if you can get used to the idea of vegetables for breakfast.
We eat vegetables for breakfast at least twice a week. In many cultures it is common to eat vegetables for breakfast. It’s a nutrient rich, low-calorie way to start your day, and much better than slam dunking a bagel and cup of coffee.
Yields: 1-2 servings
4/5 cup avocado
2/5 cup tomato
1/3 cup cucumber
1/3 cup red or green pepper
1/8 cup scallions
1/3 cup carrots, grated
1/3 cup,Monterrey Jack cheese, grated
1/8 cup dulse, shredded into small pieces
2 tablespoons balsamic vinegar (or more or less to taste)
1 tablespoon olive oil (or more or less to taste)
For this meal, you cut everything in small squarish shapes (unless noted) and then layer the ingredients in the order presented. So, the bottom layer will be avocado, with grated cheese and dulse at the top. (Dulse is a seaweed, delicious and full of minerals.)
It’s easiest to dice the total amount of ingredients, then make each person’s salad individually.
See more at: www.chirunning.com/resources/recipe/avocado-salad#.dpuf
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