* Glossary of Ingredients (NS) *

Nutrition Facts

Servings Per Recipe

Makes one serving

Amount Per Serving

Calories

Preparation Time:

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Glossary of Ingredients (NS):

Oats (Rolled Oats etc)

GLUTEN NOTE: In the past oats (all types) have been thought to contain a type of gluten that was not healthy for

people allergic to gluten (eg people with celiac disease) Current studies have shown that this may not be the

case and now the general feeling is that oats are OK for people avoiding gluten (You can find more information

about celiac disease and foods that contain gluten at http://wwwceliaccom/ ) I have marked all recipes in this

cookbook that contain oats with a warning about gluten for people who do want to be extra safe and avoid oats

Pine Nuts

Pine nuts are small teardropshaped nuts with significant amounts of vitamin A thiamin riboflavin and niacin

They puree well in water to make a very creamy milk Pine nuts are one of the best (if not the best) nut for making

rich vegan ice cream NOTE: The down side is that some batches of pine nuts can be rather smoky and this smoky

flavor is not desirable in ice cream (especially ones with subtle flavoring such as vanilla or peach) I have been able

to successfully use smoky pine nuts in ice creams that contain other strong flavors (eg in an amaretto ice cream

or cherrychocolate chunk ice cream) I am not sure if the smokiness comes from the processing of the pine nuts

or is just a characteristic of some pine nuts but in any case I advise cooks to check their pine nuts and if they are

too smoky I would be hesitant about using them to make ice creams In general smoky pine nuts work

wonderfully in savory dishes such as "Creamy MushroomSweet Potato Soup" or "Sweet White Bean Dip"

Ribbon Cane Syrup

Ribbon Cane Syrup is a liquid sweetener made from ribbon cane It is a bit similar to molasses but with a lighter

taste It is still sold today but was more popular in the s and early s It is made my taking the stalks of

the ribbon cane plant and and feeding them into the cane mill which squeezes the juice out of the stalks When

the cane juice has been squeezed from the stalk of the ribbon cane plant it is cooked down After the juice has

been properly cooked down you have the thick sweet taste of ribbon cane syrup One web site that sells ribbon

cane syrup: http://wwwshopmississippicom/

Spelt Berries (Spelt Flour)

Spelt is a primitive form of grain that is related to wheat The berries can be cooked (kernels have a sweet nutty

taste and ricelike texture) or ground into flour and used in place of wheat flour GLUTEN NOTE: Spelt does have

as much gluten as wheat so if you are avoiding gluten you should be avoiding spelt Some people who have

wheat sensitivities or allergies can tolerate spelt but spelt still has high amounts of gluten

Stevia (both Blended Stevia and White Stevia Powder) White Stevia Powder is more concentrated than Blended

Stevia see below for more information

(

This information was gathered from various sources including stevia packaging and marketing materials offered

by stevia distributors)

Stevia is a herb native to South America What makes it unique is that a very small amount of it is very sweet and

it has no sugar (carbohydrates) or calories For cooking it is used as a sweetener White stevia powder is very

concentrated times sweeter than sugar Stevia is not widely used in the US due to political reasons

Because it has no sugar stevia is recommended by the governments of Brazil China and Japan for use by

hypoglycemics and diabetics Stevia is also antifungal making it ideal for individuals with yeast conditions

(

candidiasis); this natural sweettasting herb satisfies the desire for a sweet treat without feeding the yeast

Stevia can be difficult to use because it does not have the same effects as other sweeteners (such as sugar (eg

sucanat) maple syrup or agave) Other sweeteners make cakes moist and light and stevia will not Other

sweeteners add crispness to cookies and stevia will not Other sweeteners will add a kind of "caramel" type flavor

URLhttp://wwwvitalitacom/

Desserts of Vitality

Desserts Of Vitality