"deliciousliving" June issue has great articles

[carol_...@hotmail.com]

This little publication is given away at many health food stores. I
picked one up at my doctor's office. The June issue has several
articles that I found particularly interesting:
-Why intuitive eating works (I've been doing this for some time; it
works once you get unhooked from sugar)
-Base plaers (pH-balance your diet?) This is a nice introduction to
the subject.
-Sweetie pies - I am always looking for recipes that use alternative
sugars & natural products. And I have a real sweet tooth. Lately, I've
been eating a lot more fruit in an effort to give up chocolate (boo
hoo). These recipes for tarts call for whole-wheat flour, for which I
always substitute Summers Sprouted Spelt flour. I can't wait to try
the one for Tropica Tarts with Coconut Crust. Write me off-line if you
want me to send you the recipe. (I'm not sure of the rules for sharing
recipes from magazines.)

[carol_...@hotmail.com]

Oh look, you can read deliciousliving online:

http://deliciouslivingmag.com/

[Kathy]

Those tarts look amazing! What sweetener do you use? Sucanat? They
mention Yogurt Cream. Do you know what that is? I'm thinking maybe
yogurt cheese with enough water to make a cream-like substance. BTW,
did you ever get a yogurt cheese maker? I have been using it in place
of cream in all my pasta recipes. I made another one tonight - Pasta
Carbonara.
Kathy

[Sharon Eliashar]

Hi,

I made the Zucchini pasta the other day......DELICIOUS!!

For the cream sauce, I used Kefir cheese "watered" down with milk.
Then I grated French Raclette cheese on top. (Raclette is supposed to
be heated, but I just used it cold)

It was great!
Thanks!

Sharon

[Kathy]

> For the cream sauce, I used Kefir cheese "watered" down with milk.
> Then I grated French Raclette cheese on top. (Raclette is supposed to
> be heated, but I just used it cold)

I bet you could use the watered down Kefir (why not water?) with the
recipe I made last night. It had much more "cream" in it and also
bacon! I seem to remember you're a fan. It was great. I made an
earlier one with pesto and anchovies, etc. I really liked it but it
was too salty and a bit rich. I think I could make the same recipe
and use twice the pasta. They also say that you can soak the
anchovies in milk to reduce the saltiness. Wonder why that works.

Let me know if you're interested in either one. The cool thing is
that they require so few ingredients and typically stuff you have most
of the time.

Love, Kathy