Essential EatingWell Chocolate Bundt Cake

Researchers have discovered that eating moderate amounts of flavanol-rich dark chocolate has a blood-thinning effect, which can benefit cardiovascular health, and it may also boost the immune system by reducing inflammation. I am not really trying to find an excuse to showcase my favorite indulgence,  many studies have linked eating chocolate with a growing list of health benefits. But not all chocolate is created equal. Dark chocolate has far more antioxidants than milk or white chocolate. (Dark chocolate has 65 percent or higher cocoa content). So Indulge and enjoy!

Ingredients:
1/2 cup chopped hazelnuts, or walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened “natural” cocoa powder
1/3 cup whole flaxseeds, ground
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil, or canola oil
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree, prune pie filling or Sunsweet Lighter Bake
1/2 cup chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting (optional)

Directions:

1.Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

2.Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

3.Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

4.Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Recipe is adapted from "The Essential EatingWell Cookbook (2004)"

Almost Guilt-Free Chocolate Cake!

I helped my daughter to bake this cake for our daddy day! I wish I set my timer before I served it because two of them finished the whole cake literally in minutes!  I adapted this recipe from "The Eating Well Diabetes Cookbook (2005)". We really enjoyed this recipe, it is very moist and needs no frosting. For me hot strong black coffee in a chocolate cake is a winning combination!!

Ingredients:
3/4 cup plus 2 tablespoons whole-wheat pastry flour,
1/2 cup granulated sugar (I used turbinado sugar)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk,
1/2 cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar, for dusting

Directions: 

1.Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

2.Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

3.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing. 

Strawberry-Rhubarb Crumble with Oatmeal Almond Topping

Serve with ice cream, frozen yogurt or soy ice cream for delightful family memories. Your kids will thank you!

Rhubarb Filling
2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb
1/2 cup fresh strawberries
1/2 cup sugar
1 Tbs. cornstarch
1/2 tsp. vanilla extract

Oatmeal Topping
1/3 cup rolled oats
1/3 cup cornmeal
1/3 cup sugar
1/3 cup Sliced Almonds
2 Tbs. canola oil
1/2 tsp. minced fresh ginger
 
Directions

1.Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray.

2.To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.

3.To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.

4.Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.

Recipe is adapted from one of my favorite magazines, Vegetarian Times Issue: March 1, 2007 p.73

Creamy, Rich, Decadent, Easy and Healthy! Miniature Tofu Chocolate Pudding

I believe a good chef is a person who does not use a lot of butter, corn syrup, or ton of salt to enhance the flavor of a dish. To me the real deal is when you use all natural unprocessed ingredients and cook the nature intended way. That is why I love Nava Atlas, not only her recipes taste great but they are also healthy. This  terrific chocolate pudding is an example of her nourishing recipes . It does not taste low fat or low cal at all. We all enjoyed so much.

Ingredients:
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips (I shaved %85 Dark Chocolate into small pieces)
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional

Directions:
1. Puree the tofu in a food processor or blender until completely smooth.
2. Transfer to a small saucepan and add the chocolate chips.
3.  Cook over medium low heat, stirring often, until the chocolate chips have melted.
4. Stir in the maple syrup and optional vanilla.
5. Allow to cool completely, then serve at room temperature and feel good!

Recipe is adapted from In a Vegetarian Kitchen by Nava Atlas for the original recipe go to http://vegkitchen.com/kid-friendly-recipes/tofu-101.htm

Berrylicious Rhubarb Parfaits

I felt like a little kid with a new toy when I spotted the fresh rhubarb at our farmers market last week. Just like waiting for the release of a latest toy I have been waiting for the peak rhubarb season!  I exaggerated a little bit and bought a  lot more than we needed, my husband was happy, hoping for a delicious strawberry rhubarb pie. He even got me a new pie dish -Paula Deen's line, the queen of country style pies. Even though she has great tasting recipes, Paula Deen uses a lot of butter just like Julia Child.

With all due respect to these great chefs, I don't believe natural fresh ingredients need ton of butter to enhance the flavor. So I have been looking for low fat rhubarb dessert recipes, a recipe that doesn't include too much butter to overwhelm the tanginess of the fresh rhubarb and the sweetness of the strawberries. It took longer than I thought, for couple of days my rhubarb and I were staring at each other, I started to panic fearing that I won't be able to use them when they are still fresh but finally my quest is over and it was worth the wait! This parfait is simple, delicious and gives a pleasantly fresh flavor. If you don't have time to make the vanilla pudding at home you can also use 1 qt. vanilla soy ice cream (or low-fat plain yogurt). I still promise the classic pie to my husband but he has to wait until I achieve my goal of perfect low fat pie crust!

Ingredients:

3/4 cup pure maple syrup
1 lb. rhubarb, about 6 medium stalks, cut into 1/2-inch cubes (4 cups) Field-grown rhubarb have a more predominant flavor than hothouse. Generally, the redder the stalk, the less sweetener is needed. If it is stringy, just remove the tough strings as you would with celery
1 medium orange, juiced and zest grated (1/3 cup juice; 2 Tbs. zest)
2 tsp. grated fresh ginger
1/3 cup mixed berries, fresh or frozen

For Low Fat Vanilla Pudding

2 cups 1% low-fat milk or soy milk
3 tablespoons cornstarch
3 tablespoons maple syrup or honey
1/4 teaspoon salt
1 teaspoon pure vanilla extract or vanilla bean


Directions

1. Place 4 large parfait glasses or wine glasses in freezer to chill.

2. Combine all ingredients for the pudding except vanilla in a saucepan (if you are using vanilla bean, put the seeds and the bean in with the milk and strain it after the boil). Stir well to eliminate lumps. Heat to boiling over medium heat, about 7 minutes. Boil for 1 minute stirring constantly. Stir in vanilla extract. 

3. Spread rhubarb in single layer in large skillet, and heat over medium heat. When rhubarb sizzles, cover and cook 2 to 3 minutes without stirring. Remove lid, and cook 1 to 2 minutes more, or until liquid is evaporated and rhubarb is tender, but not mushy. Rhubarb can quickly cook down into a syrupy liquid, so keep an eye on it to retain some texture for this recipe. Add the berry mixture and transfer to bowl.

3. If you sweeten rhubarb after it is cooked, you will need less sweetener therefore combine maple syrup, orange juice, orange zest, and ginger in small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 7 minutes, or until mixture is syrupy. Fold syrup into rhubarb. Cool.

4. Scoop 1/4 cup vanilla pudding or soy ice cream into bottom of each chilled wine glass. Top with 1/4 cup rhubarb mixture and another 1/4-cup scoop ice cream. Divide remaining rhubarb mixture among glasses. Enjoy!

Quick Mixed Berry Topping

You can also serve this topping over angel food cake or Greek-style yogurt. (Recipe is adapted from EatingWell Magazine March/April 2008)

Light Whole Wheat Bluberry Muffin that Has Berry in Every Bite

One serving of blueberries contains as many valuable antioxidants as five servings of apples, carrots or broccoli. Can you think of a better way to pack more antioxidant power? This lightened up version of the bluberry muffins is a healthy alternative to usual coffe house muffins and also perfect for snacks and lunch boxes.

Ingredients:
1 3/4 cups whole wheat flour
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup milk/or buttermilk(I used vanilla soy milk)
1/4 cup vegetable oil
1/2 cup sugar (or 1/2 cup splenda)
2 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Directions:
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan with non-stick spray.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not over mix. Gently fold in the blueberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

* For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour.

Carrot & Orange Muffins

Can you think of a better way to brighten up a rainy day? Carrots and Orange create a very light and delicate flavor combination, when combined with walnuts these muffins need no further adornment. The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened.

Ingredients:
2 cups white whole wheat flour
1/3 cup canola oil (substitution: 1/2 cup apple sauce)
1/2 cup orange juice
1 cup brown sugar
1 medium carrot- grated
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp orange zest
1 tsp pure vanilla extract
1/3 cup walnuts

Directions:
1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with nonstick vegetable spray.
2. Beat together brown sugar, oil (or applesauce substitute), vanilla extract, carrot, orange juice and eggs.
3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and orange zest. Slowly blend into wet ingredients.
4. Add walnuts and mix until just combined.
5. Spoon approximately 3/4 cup of batter into prepared tin. Bake for 15 to 20 minutes.

Very Berry Smoothie

Increase your daily intake of fruits with one easy drink, it takes less than 3 min. to make this smoothie. A healthy breakfast smoothie is a well-rounded fuel to power you through your day. It can also take the place of dessert or an afternoon snack. The secret to a great tasting smoothie is using frozen fruit which will yield thicker, more flavorful results. Not only is frozen fruit cheaper, frozen food has just as much if not more nutritional value than the "fresh"fruit you find on the shelves. This is because frozen fruits such as blueberries and strawberries are picked at their peak of freshness, while most fruit sold in stores is picked way before it's ripe so it doesn't expire before reaching the store shelves. Less time to ripen means less time to be fully enriched with all the nutrients that nature provides during the ripening process.

Ingredients:

1 small banana

1/2 cup soy milk

1 scoop soy protein (unflovared-unsweetened)

1/2 cup frozen unsweetened berries (rasperry, blackberry, strawberry)

1/3 pomegranate juice

1/3 crushed ice

Directions:

1. Put all ingredients in a blender.

2. Blend for about 10 seconds or until all ingredients are smooth

3. Enjoy!