Rae Udy

RECIPES: Almond Apple Pancakes,Nutty Mushroom Loaf, Carrot Fruitcake

By Rae Udy

Eating a variety of nuts as part of a healthy diet may be good for your heart, according to the Mayo Clinic.
Research studies on people who eat nuts as part of their diet have found nuts help lower the LDL, low-density lipoprotein, or bad cholesterol level in the blood.
Eating nuts may reduce your risk of developing blood clots that can cause a heart attack and improve the health of the lining of your arteries.
Nuts are rich in Omega-3 fatty acids and are one of the best plant-based sources. These fatty acids help your heart by preventing dangerous heart rhythms that can lead to heart attacks.
Nuts are a great source of vitamin E. Vitamin E my help stop the development of plaques in your arteries which can narrow them and lead to coronary artery disease or heart attack.
Although research does point to benefits of nuts to your heart health the Food and Drug Administration only allows food companies to say the evidence “suggests but does not prove” eating nuts reduces heart disease risk. But, according to the FDA, eating a handful of nuts a day, about 1.5 ounces, may reduce your risk of heart disease.
http://www.mayoclinic.com/health/nuts/HB00085/METHOD=print
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Nutrition of nuts
http://www.fda.gov/Food/LabelingNutrition/LabelClaims/QualifiedHealthClaims/ucm072910.htm
Last paragraph of article relates to last paragraph of my article

   

Almond Apple Pancakes

1 cup whole-wheat flour
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 (one-half) teaspoon baking soda
1/4 (one-quarter) teaspoon salt
2 eggs
2 tablespoons oil
1/2 (one-half) cup buttermilk
1/2 (one-half) cup apple juice
1/2 (one-half) cup chopped almonds

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened. Do not over stir, batter should be lumpy. Scoop one-third cup batter onto a hot, lightly oiled griddle and turn once when bubbles appear. Makes eight four-inch pancakes.

   

Nutty Mushroom Loaf

2 Tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed
10-ounce package fresh mushrooms, finely chopped
1 cup pecans
1 cup cashews
1/2 (one-half) cup shredded low-fat Cheddar cheese
1/4 (one-quarter) cup grated Parmesan cheese
1 egg, lightly beaten
2 Tablespoons fresh parsley, chopped
1 cup whole grain bread crumbs

Preheat oven to 350 degrees. Heat olive oil in a skillet and fry onion, garlic and mushrooms over medium heat until softened, about three minutes. Place nuts in blender container and process until chopped. Combine nuts, mushroom mixture, cheeses, egg, parsley and bread crumbs. Pour into a well-oiled loaf pan and press firmly. Bake for 45 minutes or until browned and firm. Remove from oven and stand five minutes. Place platter on top of loaf and turn over. Serve hot with gravy or sliced cold for sandwiches. Yields eight servings.

   

Carrot Fruitcake

1 cup grated carrots
1 cup seedless raisins
1/2 (one-half) cup honey
2 tablespoons butter
1 teaspoon each: cinnamon and allspice
1/2 (one-half) teaspoon ground nutmeg
1/4 (one-quarter) teaspoon ground cloves
1 1/2 (one and one-half) cups water
1 1/2 (one and one-half) cups whole wheat flour
1 teaspoon baking soda
1/2 (one-half) cup wheat germ
1 cup chopped walnuts

Preheat oven to 350 degrees. Cook carrots, raisins, honey, butter and spices in the water for 10 minutes. Allow to cool. Mix together flour, baking soda, wheat germ, and walnuts and combine with carrot mixture. Pour into a well oiled loaf pan. Bake for 45 minutes. Remove from oven when golden brown and center is firm and cooked. Yields one fruitcake.