I found several good articles in the news again this week. I was also sent links to two I missed; thank you NUT Elves, Suzi & Deborah! In addition, I had a request for cookie recipes with no added sugar. Oh, and by the way, I have written an informative page: Medical Marijuana, (Cannabis Sativa), and posted it under Topics to help clear up the confusion regarding its use.
Okay, let’s get started! This article was on BBC news Sunday morning: Pepsi to drop artificial sweetener aspartame. “A controversial artificial sweetener is being removed from Diet Pepsi in the US amid consumer concerns about its safety. Aspartame-free cans of the drink will go on sale from August in America, but not in Britain. Regulators in the UK and the US insist aspartame is still safe to use in soft drinks. PepsiCo says its decision is a commercial one – responding to consumer preferences.”
I was happy to see this corporation taking action due to consumer preferences. Take note when you read the article: Pepsi thinks Aspartame is safe and secondly they made the change due to the drop in sales. The drop in sales is due to consumer’s concerns with the safety of Aspartame. As I have said before, we vote for products we want when they are scanned at the check out counter. If products are sitting on the shelf because no one wants them then the corporation feels it financially. This hurts their profit margin and they will look into why the product isn’t moving.
Let’s continue pressuring corporations into making healthy changes in their products. Changing from one sugar substitute to another is not what I consider a healthy change, but at least Pepsi is noticing consumer concerns. In case you have forgotten, that is what the Food Babe is all about. Look at her website: FoodBabe
Our NUT Elf, Suzi, sent me an article about the safety of silicone bakeware: Is silicone bakeware eco-friendly and safe? “Silicone is a synthetic rubber that contains bonded silicon and oxygen. It’s a natural element that is abundant in sand and rock. Silicone bakeware is known for its heat-resistant and rubber-like qualities and is safe for the oven and freezer. It is touted as being stable or inert, not changing the flavour or releasing odours that might affect food quality.”
I am sure you have all seen this colorful, rubber like, bakeware in stores. As you will see in the article, there is not a lot of research on the safety of it but it is a safer alternative to the non-stick variety that is toxic as it gets older and flakes into your food. I researched the subject further and the only safety concerns I found were its use at temperatures over 428 degrees and that lower grade bakeware may have toxic fillers added. As usual, check the manufacturers “ingredient list” on the box or online before buying. Use only food grade silicone, not industrial grade. Baking usually doesn’t go over 375 degrees, over 400 degrees is considered roasting!
In the above article there is a link to this article: How to avoid toxic non-stick cookware This is an excellent article as well. I prefer cooking with stainless steel, glass, or cast iron because that is what I grew up using. I don’t have a problem with clean up. If I did buy non-stick I would go with the silicone bakeware described in the first article.
Here is an update on Non-dairy Milks that Deborah sent me a link to. It is more comprehensive than the one we saw last month. Here is the link: Non-Dairy Milk Substitutes Best Bites Nutrition Ratings I either make my own or use Pacific Brand. Pacific didn’t even get an honorable mention! This is a great list to refer to if you buy a non-dairy milk.
Nut milks are simple to make. In a good blender or food processor add a cup of nuts of your choice. Add enough water to cover the nuts and blend. As it thickens add more water to get the consistency you want. You can strain it through a nut bag if you don’t like the little bits in it. I don’t strain it because I like the bits in my cereal and it adds a nutty quality to recipes. My favorite is cashew milk. I can make cashew “butter” by barely covering the nuts with water. It is easier to make this way than making actual cashew butter. It is thinner but is spreadable. If I add a tiny bit more water I have cashew “cream” for toppings. More water gives me milk. Easy, no added ingredients and cheaper to make. You can add vanilla or a flavoring if you want to.
On to cookies! My favorite topic besides coffee and chocolate 🙂
On our recipe page there is a link to an Easy Oatmeal Cookie I love this recipe and make it often. No flour, no fat & no added sugar. It is so versatile. You can add whatever you crave that day. Chocolate/carob chips, currants rather than raisins, chopped nuts, coconut grated or flaked, substitute pumpkin puree for the applesauce, & adding different spices are just a few examples. They keep well refrigerated, although mine don’t last long!
Also on the recipe page is a Chocolate Chip Cookie that is made without flour, sugar & eggs. Try this out if your a chocolate lover!
This link is to 16 Amazingly Delicious No-Sugar-Added Desserts and Sweet Treats These recipes do use some honey but no refined sugars. Some use fruit to sweeten.
Pull out your silicone baking sheets and bake some cookies! Serve with a Nut Milk (dump the diet Pepsi) & enjoy! See you here next week….Mary