Bellisima Goddess

Beginning in fall 2009, I will be posting at least one recipe per week along with its source. It may be a main entree, side dish, soup, salad, dessert or snack that I have tried or want to try.

I promise to include recipes I consider healthy, nutritious, and–in the case of those I’ve already tried–good tasting too. I intend to list recipes that use primarily whole food ingredients. Additionally, when I cook or bake, I usually use organic ingredients. For me and my family, I consider this to be essential to healthy eating. I also believe we are being more environmentally conscious by choosing food that has been grown or raised in more earth-friendly methods. Most recipes will not make reference to organic ingredients; however, please know that is my intention.

Since I will be posting recipes for the general population, I will not be able to address specific dietary needs or restrictions on a regular basis. From my own experience, here are a few basic tips that may help:

1. For gluten-free diets, replace wheat flour with a gluten-free flour, such as rice flour, 1:1. For texture and volume, you can add xanthan gum which can be found in the baking aisle. The amount used is based on 1/4 to 1/2 tsp. per cup of flour.

2. To avoid using processed sugar, I prefer substituting with honey or agave nectar. (If you require a sugar alternative, such as stevia, please consult product specifications to determine conversions.) When using either honey or agave nectar, you’ll usually need to modify the amount in order to achieve the correct consistency. The following are some basic guidelines.

USING HONEY:
In quick breads, cakes or cookies the general rule is to substitute two-thirds cup honey for each cup sugar. Also reduce the amount of liquid by one-quarter cup for each cup of honey used. You will also need to add a little more leavening agent – usually one-half teaspoon baking soda for each cup of honey used. In addition, remember to lower the oven temperature 25 degrees because foods baked with honey tend to brown faster.

When only small amounts of sweetener are used such as in yeast breads or salad dressings, you do not need to adjust the recipe.

In some recipes you can use less honey. In most fruit pies, for example, use one-fourth cup less honey than sugar, but increase the thickening agent by one-half (flour, cornstarch, eggs, tapioca, gelatin). Honey does have more of a sweetening power. In addition, it brings out the natural flavors of fruit.

USING AGAVE NECTAR:
Agave Nectar is sweeter than sugar, so you can use less!

Substitute 2/3 cup agave nectar per 1 cup sugar. Compensate for the moisture in the agave nectar by reducing other liquids added by 1 FL OZ per 2/3 cup agave used. Or, estimate the moisture to be approx. 20% of the agave used. To avoid overbrowning, oven temperature should be reduced by 25 deg. F and baking time increased by 6% to compensate. This general guide should be suitable for most recipes, but don’t be afraid to tweak it to suit your personal taste.

3. To avoid processed white flour, replace it with Unbleached White Whole Wheat flour. I buy the version made by King Arthur. It has the same consistency as all-purpose white flour while giving you all the benefits of whole wheat!

My hope is that the recipes presented here offer you new variety in your menu planning as well as “food for thought” when looking for recipes that are healthy and nutritious.

I look forward to comments and feedback.

Bon Apetito!