This recipe was published in the April 1989 GreenTree Newsletter. We’re not sure who the original author or source was, but the tips still hold up. Since this is the time of year when many of us find ourselves indulging, it seems like a good time to share them again!
Cooking Tips
Many of your favorite recipes can often be made into more nutritious dishes by simply replacing refined foods with the richer flavors of whole, unrefined foods.
Omit Use
| Cake Flour
All Purpose Flour Boxed Cereals |
Whole Wheat pastry flour
Whole Wheat flour Granola or whole flaked or cracked grains |
| Cracker or Bread Crumbs | Whole Wheat bread crumbs or wheat germ |
| White Rice | *Brown Rice |
| Sugars | * Raw Honey (½ instead of 1 sugar)
*Maple syrup *Molasses *Fruit Juices |
| Chocolate | Carob Powder (3Tbsp plus 2Tbsp milk= 1 square chocolate) |
| Cocoa | Carob Powder (equal amounts) |
| Cornstarch | Whole Wheat flour, brown rice flour, arrowroot flour |
| Salt | Sea salt, kelp powder, Tamari soy sauce |
| Distilled Vinegar
Hydrogenated Fats |
Cider vinegar
Unrefined oils: safflower, corn, olive, sesame |
| Baking Soda | Low sodium baking soda |
*Requires more dry or less liquid ingredients.