Stephen Porges after experiments of the vagus nerve and studied by Deb Dana, LCSW and Peter A. Polyvagal Theory is focused on the vagus nerve as it plays an important part in regulating emotions, responses to fear, and social connection. Original recipe adapted from myrecipes.What is Polyvagal Theory and how does it apply to massage? Cool loaves completely cut each loaf into 12 slices and enjoy! Cool loaves in pans for 10 minutes on a wire rack remove from pans. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Spoon batter into 2 (8 x 4-inch) loaf pans lightly coated with cooking spray, and sprinkle with walnuts. Add to flour mixture, stirring just until moist. Combine brown sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. 1/3 cup vegetable oil* * 3 Tbsp unsweetened applesauce, 3 Tbsp canola oilĬombine flours, ground flax, and the next 7 ingredients (flour through salt) in a large bowl make a well in center of mixture. 1 1/3 cups packed brown sugar* * 3/4 cup packed brown sugar 3 ½ cups all purpose flour* * 1 cup all purpose flour, 2 cups whole wheat flour, ½ cup ground flax seeds Original Ingredients: Healthy Modifications: If something doesn’t turn out quite right, try different variations and give it another shot! Cooking and baking is all about trial and error. If you’re still nervous about altering baking recipes, try altering one ingredient at a time and testing the results. Additional ingredients like cinnamon or vanilla could be added to enhance the flavor. If your recipe calls for 1 cup of sugar, cut it back by ¼ cup. Overall, it is usually safe to reduce the amount of sugar added by ~25% without missing out on texture or flavor. If you’re fearful of the item becoming dry without the oil, use half canola oil and half applesauce. If the recipe calls for butter, applesauce doesn’t always make the best substitute. The texture comes out similar and there is no difference in taste. This trick works best when the recipe calls for liquid vegetable or canola oil. Use unsweetened applesauce in place of oil.Keep ground flax seeds in your fridge to avoid the omega 3's from going rancid. Whole flax seeds do not digest in your body and you don’t reap the benefits of the amazing omega 3’s. You will often find whole flax seeds thinking they will do the trick. Do take note that the recommendation is GROUND flax. Ground flax is a great source of fiber and heart healthy fats like omega 3’s. It can add a slight nutty flavor and increases the nutritional value. In most baking recipes, I like to replace ¼ to ½ cup of the flour with ground flax seeds. Whole wheat flour can create a drier batter so for the best results, use half all purpose and half whole wheat flour. In any baking recipe, try using whole wheat flour or flour alternatives like almond flour. While it is very versatile, it is low in fiber and goes through extra processing steps including bleaching to make it white. Most recipes call for all purpose flour which is probably the type of flour in your cabinet right now. Quick breads including breakfast type breads and muffins are usually the easiest recipes to modify without missing out on any flavor, however, these tips can be applied to any baking recipe. If you know a little about the science of baking, there are some recipe modifications that can be made without compromising the integrity and flavor of your favorite baked items. Baking is a science and it can be easy to mess up the texture, flavor, and moisture levels if you stray from the recipe too much. Most people seem to be afraid to alter baking recipes. This often includes the wonders of baking! While many baked goods are often high in sugar and saturated fat, there are steps and recipe modifications to increase the nutritional value of your favorite baked items. Fall has arrived which for many people, myself included, brings on the desire to have warm comfort foods around.
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