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Recipes For +50 Antiquers
Why are our recipes different from those of a non-antiquers? You guessed it! There's an ugly rumor going around that says we can't take it with us. So to spend as many years with our treasures as possible, we must follow the doctor's orders. However, we don't see any point in eating food that doesn't give us pleasure.
We would be most grateful for submissions of delicious, low sodium, low fat, low calorie recipes.
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We have found that fresh produce from the Puget Sound Consumer Coop, or PCC Natural Market as it is now known,or from local farms is the fastest, easiest, and most healthful way to please the palate.
We also receive a weekly shipment from www.fullcirclefarm.
Yes, this produce costs more than at the "grocery store" but you can afford it because of all the expensive items you will no longer need, such as daily meat, maybe even doctor and drug bills.
The next step is to create your own salad dressing. We prefer to make it up in individual batches so that we can vary the recipe.
Our basic dressing recipe is 2 tablespoons of organic canola oil to 1 tablespoon of top quality vinegar.
We vary the proportions somewhat for different vinegars. Some have more zap than others. Experiement with additions to this basic recipe of pepper, garlic, fresh herbs,or whatever sounds good that isn't salty. I use a little measuring cup that looks like a shot glass. It is markings up to 4 tablespoons and it can be accurately read without bending over. If adding herbs or garlic, I find a miniature food chopper greatly facilitates making the dressing.
We don't worry about the oil in the dressing because of the low fat content of our other food and because we limit the amount of dressing we use by tossing the entire salad with a small amount of dressing. Pouring dressing over one's individual salad is a sure-fire way of overdoing.
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Low Sodium Bread
My blood pressure was still running a little high so I decided to cut out bread. Presto! I was down to normal. But I missed bread in my diet. The only commercial low sodium bread I found was bad. I purchased the Heart Association Cookbook titled Low-Salt second edition which has recipes for no salt bread but I was too lazy to make them. At my sister's urging, I purchased a bread machine - Zojirushi. Wow! We suddenly had salt free bread that tasted better than the salty stuff in the store.
I am constantly adjusting my recipe for one reason or another. Here is my current (revised 12/27/03) favorite recipe for a 2 pound loaf:
1 3/4 cups of milk*
2 tablespoons of oil**
1 1/2 tablespoons of honey or your favorite sugar
4 cups of Better For Bread white flour
1/2 cup of medium grind cornmeal
1/2 cup 7 grain cereal
1/4 cup bran flakes
1 tablespoons of gluten flour
2 teaspoons of yeast***
*For milk I mix a heaping quarter of a cup of Carnations Instant Milk with water.
**If you measure the oil first the honey will come out of the measuring spoon much easier.
Directions using Zojirushi machine.
Plug in the machine and use basic homemade setting. I use the following settings:
Preheat 30 minutes
Knead 18 minutes
Rise 1 60 minutes
Rise 2 20 minutes
Rise 3 Off
Bake 60 minutes
Keep Warm Off
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TO BE CONTINUED . . . . . .
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