The Wholesome Junk Food Cookbook is a collection of decadent desserts with a few ingredient changes to make the treats healthier for you. If you want to bake from this cookbook for the holidays, enjoy the six recipes below...or call a local Borders, Barnes and Noble or Whole Foods to see if they have any copies left. In addition to having great recipes for you and family for Christmas, it is also a wonderful hoiday gift for chocolate lover and moms. For those of you who love technology, it is also available as an ebook.
Here are some holiday eating myths:
1. Everyone gains weight during the holidays.
False (Truth: You don't have to. Add a few more minutes to your exercise routine practice portion control, and enjoy wholesome treats, like oatmeal chocolate chip cookies.)
2. Holiday foods are all fattening.
False (Truth: Healthy fats help to fill you up and give that full feeling. Eaten in moderation, turkey, sweet potatoes, etc are healthy. Try pumpkin pie.)
3. Exercising right before dinner can cause you to overeat because you'll work up an appetite.
False (Truth: Exercise suppresses appetite and increases your metabolism. A walk before a holiday meal, and one after, is a great way to stay trim and enjoy foods, like natural whipped cream.)
4. Skip breakfast and lunch to save up your calories for the big meal.
False (Skipping meals set you up to overeat because you'll be starving. Drink a glass of water and eat a few almond or nuts before a meal to take the edge off the hunger that comes from dehydration and supply your body with some healthy fats from nuts. Try our Golden, pineapple carrot muffins.)
Check out these six delicious wholesome desserts to consider this holiday.
With no refined sugar and all natural ingredients, this is a wholesome treat to enjoy all year long, and a great way to turn pumpkin pie into lunch-box treat. If you want a crust, you can use a regular crust or buy a gluten-free mix and just bake like a regular crust or buy a gluten-free mix and just bake like a regular pie, but I like to make them crustless. Yield: 10 to 20 mini-pies Ingredients: 1 (16-ounce) can plain pumpkin (not pie filling) 3 eggs 1 cup organic milk 1/4 to 1/3 cup agave or maple syrup (or more to taste) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon sea salt Instructions: Preheat the oven to 300 degrees Fahrenheit. Line 10 to 20 muffin cups with paper liners. Place the pumpkin, eggs, milk, agave syrup, cinnamon, ginger, nutmeg, and salt into a blender or food processor. Cover and blend on high speed until smooth, about 2 minutes. Taste to adjust for sweetness. Fill each muffin cup half full with the batter. Bake for 10 to 15 minutes, or until you can touch the tops of the pies lightly with a spoon and no batter is on your spoon, or until they crack a little on the tops. A 9-inch pie will take longer to bake. Check for doneness after 20 minutes of baking. Variation: To make a nine-inch pie, use our Organic Butter Piecrust or Organic Oil Piecrust (page 99 in the cookbook) and halve the recipe, as a pumpkin pie uses only a bottom crust. Also as a substitute, you can use soy milk, rice milk or 1/2 cup coconut milk plus 1/2 cup water in place of the regular milk. (I prefer it with coconut milk.)
Quick, simple, and versatile, this natural whipped cream is an excellent topping for pies, puddings, cakes, and fruit. This works best using a chilled bowl and beaters. Yield: 2 cups Ingredients: 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon powdered cane sugar (optional) Instructions: Pour the cream into a mixing bowl and using an electric mixer beat until stiff peaks form. Add the vanilla and beat to blend. If desired, add the sugar and beat again. Variation: For some spice, add 1/2 teaspoon cinnamon.
This sauce is my personal favorite. It answered my question of how can I eat chocolate sauce and make chocolate milk and hot chocolate with high-quality ingredients and a lower glycemic index. This sauce is excellent and you can make it as sweet or as chocolaty as you wish. I created this sauce after I used some store-bought chocolate syrup only to realize that it was mostly sugar and very little cocoa. Using the store-bought syrup to make the milk as chocolaty as I wanted it, I found that the milk ended up too sweet. If I had the sweetness just right, there was not enough chocolate. Here is the solution to that. Yield: 1 ¼ cups Ingredients: 1 cup agave or maple syrup Pinch of sea salt ¼ to ½ cup unsweetened cocoa powder 1 teaspoon vanilla extract (optional) 1 to 2 tablespoons water or expeller-pressed oil to thin (optional) Instructions: Warm the agave syrup in a saucepan on the stove over low heat or in a double boiler. Add the sea salt to the warm syrup. Add the cocoa powder a little at a time until you reach the desired balance of sweet and chocolate. Turn off the heat and add the vanilla, if desired. If the sauce is too thick, add some water or oil a little at a time until it reaches the desired consistency. This sauce will keep in the refrigerator for at least two weeks. It will thicken when refrigerated. To serve, heat the sauce in a saucepan over low heat.
These light and cakey yet wholesome muffins are perfect for breakfast or a lunch snack. The banana and pineapple add a natural source of sweetness while the strands of grated carrot add a texture and color. Enjoy warm out of the oven. Yield: 8 muffins Ingredients: 1 1/2 cups unbleached flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon unprocessed sea salt 2 eggs 1/2 cup mashed banana 1/2 cup expeller-pressed oil 1 teaspoon vanilla extract 1/2 cup coarsely chopped walnuts 1/2 cup canned crushed unsweetened pineapple, undrained 1/2 cup finely shredded raw carrot Instructions: Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Combine the eggs, banana, oil, and vanilla in a blender. Pour over the dry ingredients. Add the walnuts, pineapple, and carrot and stir just until the flour is moistened. Fill the muffin tin cups two-thirds full, using a 1/3-cup measure. Bake for 20 minutes or until golden brown, testing for doneness with a toothpick or piece of pasta.
Thanksgiving and Christmas. I liked it because I could help when I was little and there were lots of fun parts to it. I could mix and roll out the batter, spread the peanut butter, roll it up, and when I got older, cut it into pieces. I was fascinated by the swirls of peanut butter and that I had made something so cool. This can be made with any nut butter, from almond to soy. It looks like a cinnamon roll: the "bun" part is the potato and the "cinnamon" part is peanut butter. Pretty pinwheels. Yield: 6 dozen Ingredients: 2 teaspoons organic butter 1 teaspoon vanilla extract ½ cup cooked mashed potato 4 ½ cups organic powdered sugar, sifted 2 cups peanut butter, fresh ground or unsweetened from a jar Instructions: Combine the butter, vanilla and mashed potato in a bowl and mix well. Add the powdered sugar and mix until very thick, almost like pastry dough, adding more sugar if necessary. Dust a sheet of wax paper with powdered sugar. Place the dough on the wax paper and roll it out into a rectangular piecrust, approximately 10 x 12 inches. Spread the peanut butter over the dough to 1/8- to ¼-inch thick, covering the entire surface. Roll up lengthwise like a jellyroll, and chill in the refrigerator for one to two hours. Slice into ¼-inch pieces and serve.
Yield: 4 dozen Ingredients: 1 stick (1/2 cup) salted organic butter 1/2 cup expeller-pressed canola or sunflower oil 3 eggs 1 cup maple syrup 1 cup whole wheat flour 1½ cups unbleached white flour 2 teaspoons baking soda 2 teaspoons unprocessed sea salt 3 cups rolled oats 1 cup coarsely chopped walnuts 3/4 cup chocolate chips, sweetened with grain or evaporated cane juice Instructions: Preheat the oven to 375 degrees Fahrenheit. Cream the butter in a mixing bowl until light. Add the oil, eggs, and maple syrup, beating well after each addition. In a separate bowl sift the flours, baking soda, and salt. Gradually add the flour mixture to the creamed mixture, mixing well. If the dough seems too stiff, add one to two tablespoons of water to soften the dough. Stir in the rolled oats. Add the walnuts and chocolate chips. Drop by tablespoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes, or until just light golden.