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Spring 1985

Co-op News Spring 1985 PDF
Goodies and sweets! Why do most of us, especially kids, crave them? Sweets appeal because they are immediately pleasing to the taste and offer a quick energy boost. However a drastic drop in blood sugar often follows this boost, leaving one feeling ‘blah’ and unenergetic, setting up a cycle of craving more sweets.

Excessive sugar consumption is not advisable. Sugar is a major contributor to dental caries (cavities), and refined sugar offers only nutrient-empty calories. Sweets made with healthful ingredients offer an opportunity to satisfy your sweet tooth while building in good nutrition. Save even these for special occasions, however; eat in moderation and always brush your teeth well afterward!

The Co-op carries several ready-made goodies for those too busy to cook. Blue Heron’s baked goods, Panda brand licorice (made with molasses), fruit leathers and various dried fruits offer energy and a significant amount of iron. (Iron is especially important to women, athletes and growing children.)

The Co-op also carries several cookbooks with recipes for wholesome desserts and snacks. Two favorites are “Laurel’s Kitchen” and “Uprisings”; for decadent desserts, try “Moosewood”.

A baking tip – for any recipe using flour, add the following into the measuring cup before adding the rest of your flour, to increase vitamins, minerals and protein: 1 TBSP each of soy flour, non-instant dry milk and wheat germ.

Children will want the same snack foods as the adults around them are eating. Use this to their advantage. Let them see that you enjoy raw fruits and vegetables, cheese cubes and other wholesome treats. But when only sweets will do, try these simple, quick recipes. Involving children in food preparation helps develop personal confidence and encourages good eating habits. You won’t have to encourage them to join in with the eating, but afterward, remember to round out the project with a toothbrushing session.

Carob Milk Pudding

    • 2 C. milk
    • 3 TBSP roasted carob powder
    • 2 TBSP arrowroot powder, dissolved in 2 TBSP milk

Heat milk nearly to boiling. Stir in carob and arrowroot paste. Continue heating, stirring, for 5 minutes until thickened. Serve warm or chill. Serves 4.

Fruit and Juice Gelatin

    • 1 TBSP agar-agar or unflavored gelatin
    • 2 C. unsweetened fruit juice (Cherry cider is good!
    • 1 C. sliced fruit (optional)

Mix ¼ C juice with agar-agar. Heat remaining juice to boiling. Add to agar-juice mix. Stir thoroughly and refrigerate. After it begins to set, stir in fruit. Refrigerate until firm. Yields 4 servings (34/ cup each): 96 calories per serving.

Fancy Frozen Bananas

    • ¼ c. liquid barley malt
    • ½ c. carob powder
    • 4 ripe bananas
    • ½ c. finely chopped nuts or unsweetened shredded coconut.

Mix malt and carob. Place sticks in bananas, and roll bananas in carob mixture. Then roll bananas in nuts or coconut. Freeze on waxed paper.

by Jean Westerlund

Co-op News Spring 1985 PDF

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