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Featured Cookbook
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Multigrain Blueberry Waffles
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Strawberry Tart with Oat-Cinnamon Crust
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Stuffed Vidalia Onions
Book Description
From Prevention, America's bestselling health magazine, an all-in-one cookbook and reference book.
Each of the 150 kitchen- tested recipes highlights the dish's top 10 key nutrients and is linked to the conditions it helps prevent or treat. The Healing Food Finder allows you to look up a condition and discover which foods to eat and which to avoid, possible food and medication interactions, and a one-day meal plan for that condition.
... (more)
Meals That Heal: Over 175 Simple Everyday Recipes That Help Prevent and Treat Disease
Authors: Anne Egan, Regina Ragone, M.S., R.D.
Date: October 2001
ISBN: 1579544193
Publisher: Rodale Press
Hardcover
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Makes 6 servings
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Crust
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2/3 cup rolled oats
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1/2 cup whole wheat pastry flour
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1 tablespoon sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon baking soda
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2 tablespoons canola oil
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2-3 tablespoons fat-free plain yogurt
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Filling
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1/4 cup strawberry all-fruit spread
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1/2 teaspoon vanilla extract
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1 1/2 pints strawberries, hulled
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To make the crust: Preheat the oven to 375 degrees F: Coat a baking sheet with cooking spray.
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In a medium bowl, combine the oats, flour, sugar, cinnamon, and baking soda. Stir in the oil and 2 tablespoons of the yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining 1 tablespoon yogurt.
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Place the dough on the prepared baking sheet and pat evenly into a 10-inch circle. If the dough sticks to your hands, coat them lightly with cooking spray.
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Place a 9-inch cake pan on the dough and trace around it with a sharp knife. With your fingers, push up and pinch the dough around the outside of the circle to make a 9-inch circle with a rim 1/4-inch high.
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Bake for 15 minutes, or until firm and golden. Remove from the oven and set aside to cool.
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To make the filling: Meanwhile, in a small microwaveable bowl, combine the all-fruit spread and vanilla extract. Microwave on high power for 10 to 15 seconds, or until melted.
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Brush a generous tablespoon evenly over the cooled crust. Arrange the strawberries evenly over the crust. Brush the remaining spread evenly over the strawberries, making sure to get some of the spread between the strawberries to secure them.
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Refrigerate for at least 30 minutes, or until the spread has jelled.
Per serving calories: 187, 4 g protein, 31 g carbohydrates, 6g fat, 0 g saturated fat, 0 mg cholesterol, 3 g dietary fiber, 65 mg sodium
Cooking Tip
For a calcium boost, you can serve the tart with a scoop of fat-free vanilla
frozen yogurt on the side.
The Power of Berries
Adding more berries to your meals can help prevent cataracts, cancer, and constipation. Berries contain fiber, vitamin C, and the antioxidant ellagic acid. To get the most nutrients, buy or pick berries at peak freshness and eat them raw. To store for later use, freeze them raw. Do this by placing unwashed berries in a single layer on a baking pan. Freeze completely. Place in a zip-top freezer bag, seal, and freeze for up to 8 months. To use, rinse the frozen berries quickly, then add directly to a recipe.
More From This Book:
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Multigrain Blueberry Waffles
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Strawberry Tart with Oat-Cinnamon Crust
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Stuffed Vidalia Onions
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