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Soy Trail Mix

July 5th, 2007

This healthy snack, by Elizabeth Trimarchi, RD, was taken from United Soybean Board’s Spring 2007 Soy Connection.

This is a great snack to take along when planning spring and summer outdoor activities. Not to mention a great munch for those studying for end of term exams. So weather or not you are on the run, a child at play or a student at study, you can’t go wrong with this quick and easy snack.

Yields: 4 servings of about ¼ cup each

Ingredients:

¼ cup ND Labs’ Dry Roasted Plain or Salted Soy Nut Halves

¼ cup Dry Roasted Almonds

¼ cup Dried Cranberries

¼ cup Dried Blueberries

2 tablespoons Dark Chocolate Chips

Preparation:

Mix all ingredients together and separate into 4 servings.

Nutritional Analysis when made with Plain Soy Nut Halves:

¼ cup serving Calories 190; Total Fat 7.5g; Saturated Fat 1.5g; carbohydrates 24g; Dietary Fiber 3g; Sodium 13mg; Total Protein 4g; Soy

Protein 2g.

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Banana Cake made with Nana Flakes

July 5th, 2007

1. Sift and blend together:

3/4 cup - Cake flour 1 1/8 - Bakers special sugar 1 tablespoon - Baking powder 1/2 teaspoon - Salt 2 tablespoons - NFDM Milk solids, non-fat

2. Cream shortening and Nana Flakes together:

1/2 cup Crisco 1/3 cup Nana Flakes Add whole eggs gradually to 11, then slowly add about 2/3 of the water:

2 Whole eggs 2/3 cup Water

3. Add part of 1 to 11 and balance of the water, then balance of 1:

Mix on medium for 4 minutes, scrape down sides at least twice during mixing. Pour into greased cake pan and bake at 365ºF until done (about 25 minutes). Makes approximately seven 8″ layers.

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Berry Delicious Smoothie with Flax Seed

July 5th, 2007

1/2 c strawberry yogurt 2/3 c soy milk 2 ripe bananas, chunked 1 c fresh or frozen blackberries 1 c fresh or frozen strawberries 3 Tbsp. Milled Flax Seed 6 - 7 ice cubes

Place all ingredients in a blender and mix on medium-high speed for 45 seconds or until smooth. Pour into glasses and serve immediately.

Yield: 3 1/2 - 4 cups

Makes 4 servings. Each serving: 159 calories; 6 g dietary fiber; 30 g carbohydrates; 5 g protein; 4 g fat (less than 1 g saturated fat); 3 mg cholesterol; 24 mg sodium.

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Harvest Pumpkin Bars

July 5th, 2007

1 2/3 Cups sugar
1 Cup soybean oil
4   eggs
1 16 oz Can solid pumpkin
1 1/2 Cups Soy Flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
2 tsp baking powder

Directions: 1. Preheat oven to 350 F. 2. Spray 10×15x1 inch pan with non-stick spray. 3. In a large bowl, combine sugar, eggs and oil. 4. Add pumpkin and mix thoroughly. 5. Combine flours and spices and stir into pumpkin mixture. 6. Pour batter into prepared pan. 7. Bake for 25-30 minutes or until tester is comes out clean form middle of pan. 8. Cool and cut into bars. Yield 2-36 bars

Per bar: 218 calories, 2 grams protein, 6 grams carb,13 g total fat, 173 mg sodium, 22 mg cholesterol

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Nana Flakes Chocolate Chip Cookies

July 5th, 2007

Try this new version of an old favorite. Nana Flakes is a delicious variation on the traditional chocolate chip cookie.

The natural flavor of Banana, comes through and is a great compliment to the chocolate as well as making the cookies soft and fluffy.

2¼

C

Unbleached All Purpose Flour

½

tsp

baking powder

1/3

C

Nana Flakes w/ 1 C Water

½

tsp

teaspoon baking soda

2

tsp

Vanilla Extract

1

tsp

Salt

1

C

Vegetable Shortening @ Room Temperature

½

C

Granulated Sugar

½

C

Packed Light Brown Sugar

2

Large

Eggs

1

C

Semisweet Chocolate Chips

1

C

 Coarsely Chopped Walnuts
  1. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  2. Add Nana Flakes to water and mix until smooth, mix in banana extract. Set aside.
  3. In the bowl of an electric mixer, beat the shortening and sugars at medium speed until light and fluffy, then blend in Nana Flakes.
  4. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled.
  5. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts.
  6. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool.

Store in a cookie jar for up to 1 week. Yield: ~ 6 dozen cookies

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Yeshiva 2nd Grade Class

January 1st, 1970

A look of wonder was upon their faces as this second grade class explored the tasteful world of fruits and vegetables with Beth Beller, RD (see a picture of their faces below). Beth introduced the need for children to eat “foods of color” in order to help their bodies grow.

The class discussed why “foods of color” are better for them then potato chips, corn chips and chocolate bars. They then identified all the fruits and vegetables that they could think of, generating a long list to the surprise of their teachers. The children learned why it is better to eat their fruits then to drink fruit juices and fruit drinks, how many fruits and vegetable choices they should eat each day.

The classroom filled with smiles as each child made their very own fruit and vegetable dairies, which will be filled out this week and given to Beth to see what they have learned from the lesson. View the Yeshiva Central Queens second grade class, find me in the middle!

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