flavor so I like to round out that flavor with the straight sweet flavor of maple syrup It is not suitable for use in

cakes because it causes the cake to become too dense and sticky

Coconut Oil Unrefined

Coconut oil is a saturated fat but the unrefined version (which you never find in commercial baked goods they

use the refined type) can be part of a balance diet It does not contain any trans fatty acids (TFAs) like

hydrogenated oils do It is a source of Medium Chain Triglycerides (MCTs) which are especially valuable to people

who have trouble digesting fat MCTs enable the body to metabolize fat efficiently and convert it to energy rather

than storing it as fat Additionally almost of coconut oil's fatty acid content is lauric acid a disease fighting

fatty acid not commonly found in plant sources

Coconut oil is particularly good in desserts that traditionally use butter (also a saturated fat) such as cookies and

pie crusts It gives the cookies a wonderful texture with less oil than if you used an unsaturated oil (like canola

oil) See "Mail Order Companies" at the end of the cookbook for sources of unrefined coconut oil (some of which

are also organic) Generally vegetable shortening (in its nonhydrogenated state) (see below) can be used in place

of coconut oil Additionally you could use walnut oil or safflower oil or canola oil as a substitute but the result

will not be quite the same since it will not provide that saturated fat quality

Egg Replacer Powder

A starch based powder (similar to the look and texture of corn starch) which is used as a binder/leavening

ingredient It is a unique egg replacement item since it contains no animal products (whereas most contain egg

whites) and one box (costing a few dollars) makes about "eggs" Approximate replacements for egg replacer

powder is arrowroot powder or cornstarch but these mainly only provide the binding effect not the leavening

effect The egg replacer power I know of is made by "ENERG Foods" and you can find more information about

this company at the end of this cookbook under "Mail Order Companies"

Filo (or Phyllo)

A thin paperlike dough used for savory dishes (see my other cookbook "A Taste of Vitality" for examples) and

desserts (see "Orange Custard in Filo Cup") It is low in fat and can be used to enhance the presentation of dishes

particularly by making filo sheets into cups These cups can be filled with any number of foods like: "Kiwi Sorbet"

any type of pie fillings (like "Hazelnut Pie") or custards puddings or mousses (like chocolate mousse see

Chocolate Cream Pie")

The first way to make filo cups involves the use of a muffin tin Fold one sheet of dough so that it covers one cup

on the muffin tin (approximately a square) with about inch to spare on all sides Lay folded sheet into muffin

cup pressing down so the center of the sheet is touching the bottom of the cup (the overall effect is to create a

cup shape with the dough) Repeat for as many cups as needed and bake in the muffin tin for about minutes at

degrees F ( degrees C) or until cups are crisp and lightly browned The second way to make filo cups does

not require a muffin tin but a baking sheet This method is best done when the filling to be put into the cups can

be heated as cups are best made around the filling and then briefly baked As before fold a filo sheet (or

multiple filo sheets if you want to create a more substantial cup that will hold more or heavier fillings) Lay folded

sheet on a baking sheet and place some filling into the center Then fold the outer filo up to make a wall around

the filling Repeat for as many cups as needed and bake for about minutes at degrees F ( degrees C) or

until cups are crisp and lightly browned

GLUTEN NOTE: Filo is made from wheat flour so it does contain gluten so if you are avoiding gluten do not use

this ingredient

Ginger Juice (Fresh)

To make fresh ginger juice take fresh whole ginger root pieces and grate them (Asian groceries often sell

purposemade ginger graters) Then press the juice out of the pulp Alternatively run ginger root through a juice

(

as you would carrots) If ginger juice is to be stored for more than days add some lemon juice to the ginger

juice to help it keep Place it in a sealed bottle in the refrigerator It should keep about days without lemon

juice and about days with lemon juice (or something acidic) A half cup of fresh whole ginger root pieces

makes about tablespoons of ginger juice A teaspoon of dried powdered ginger can be used in place of a

tablespoon of fresh ginger juice but the flavor will not be quite the same

Mesquite Meal (sometimes called Misquite Flour)

Mesquite meal is a high protein highfiber meal that is milled from the sunripened seed pod of the mesquite tree

Ripe mesquite bean pods are gathered washed dried and ground to a medium texture similar to corn meal There

are two types of mesquite meal: classic sonoran and sweet Peruvian Classic sonoran imparts a mellow taste that's

sweet and slightly nutty Sweet Peruvian carries a subtle coffee and chocolate flavor with a hint of cinnamon

(

particularly good in desserts) Mesquite meal is used as both a flour and a spice As a spice it can be sprinkled on

a wide variety of foods added to soups stirfries or vegetable dishes As a flour substitute mesquite meal for

about one third of the flour in your recipes See "Mail Order Companies" in the Epilogue for information about

finding mesquite meal

Millet

Millet is a small yellow beadlike grain that has a mild nutty flavor and fluffy texture The earliest mention of

millet comes from China dating back to about BC and referred to as a “holy plant” It grows with very

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Desserts of Vitality

Desserts Of Vitality