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Western Family Baking Soda is neutral. Other brands may contain potato.
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Omit nutmeg.
Sift cocoa powder into milk. Whip until smooth.
Add milk and cocoa mixture
with the other ingredients.
The chocolate often rises to the top, almost like a soft crust, leaving a nice creamy custard underneath.
Baked Chocolate Custard
BAKED LUNCHEON CUSTARD
(By Sandra Strom CEO Song of Health)
Preheat oven to 350 degrees.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
D or N |
1 Tbsp. butter or oil |
1 cup fresh broccoli, chopped |
|
1 cup fresh mushrooms, chopped |
|
| E | 3 eggs |
| D | 3 cups organic milk (if using non-organic, scald milk first) |
| D | ½ cup Cheddar or Swiss cheese, grated (optional) |
1 tsp. fresh cilantro, finely chopped (optional) |
Pour water in a large shallow pan and set in the preheating oven so the water gets hot.
Butter or oil a large rectangular baking dish or individual custard cups.
Evenly place the chopped broccoli and mushrooms in the bottom of the dish.
In a large mixing bowl add eggs and milk. With a fork, stir just until evenly blended. Do not overbeat.
Add the cheese, cilantro and salt and stir just until evenly blended.
Pour mixture in baking dish, over the broccoli and mushrooms.
Set in the pan with hot water.
Bake 45 minutes. Or turn oven down to 325 degrees and bake 1 hour.
To test if done, stick toothpick into the middle of custard. If it comes out clean, the custard is done and will be firm when it slightly cools.
Yield: 3-4 servings.
Baked Luncheon Custard with Broccoli, Mushrooms, and Cheese
Remember: Recipes are coded for the
BASIC food intolerance categories.
BLANC MANGE (VANILLA CORNSTARCH PUDDING)
WITH HONEY
(By Sandra Strom, CEO of Song of Health)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
| D | 2-1/4 cups cold milk |
| H | 1/3 cup honey |
| G | 3 Tbsp. cornstarch |
1/4 tsp. salt |
|
| (varies) | 1-1/2 tsp. vanilla |
In a saucepan mix the milk, honey, cornstarch, and salt. Place on burner and turn on low heat.
Stir constantly, being careful not to scorch, for approximately 15 minutes until the pudding thickens. Remove from heat and cool slightly.
Stir in vanilla. Chill.
Serves 4.
NOTE: The traditional method is to cook in a double boiler over hot water and to use sugar instead of honey. It is safer to cook the double boiler method, to avoid burning. This way is less hassle...just be careful!
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
CAROB MINT PUDDING
(Contributed by
Windrose Naturopathic Clinic)
Follow recipe for Carob Mint Pie to mix ingredients. Pour mixture into a glass baking dish.
Bake for 12 to 15 minutes.
CHOCOLATE PUDDING
(Contributed by Cheryl Haynes,
Subscriber)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
F |
2 avocados (pitted and outer skin removed) |
1 cup maple syrup |
|
(check products for ingredients) May contain F |
1/2 cup cocoa powder or carob powder |
This is rich...and to die for! Sandra
In a food processor add avocados
and process until smooth.
Add maple syrup and
cocoa or carob powder and process until very smooth & blended.
Scoop
into bowls and refrigerate until ready to eat.
CUP CUSTARD
(Contributed by
Windrose Naturopathic Clinic)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
E |
3 eggs |
D |
2 cups milk |
S or H |
6 Tbsp. sugar or 3 Tbsp. honey |
touch of salt, to taste |
Preheat oven to 370 degrees.
Mix ingredients to smooth texture.
Pour into custard
cups. Place custard cups in 9x12 pan with water
level halfway up the cups. Do not let water boil
off.
Bake 25 to 30 minutes or until firm.
DENVER CHOCOLATE PUDDING WITH HONEY
(By Sandra Strom, CEO of Song of Health)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
G |
1 cup flour |
May contain P or N |
2 tsp. baking powder or 3/4 tsp. baking soda (Western Family brand is neutral) |
1/8 tsp. salt |
|
(Check product for ingredients) |
1/2 cup + 1 Tbsp. organic unsweetened cocoa |
D or N |
2 Tbsp. melted butter or safflower oil |
D |
1/2 cup milk |
varies, depending on base |
1 tsp. vanilla |
H |
1-1/2 cups honey |
1-1/2 cups cold water or coffee |
|
1/2 cup chopped nuts (optional) |
This is a rich pudding cake, also known as Fudge Pudding. It is best served the same day it is made.
Pre-heat oven to 350 degrees. Butter a 9 x 9 baking dish.
In a big mixing bowl sift together flour, baking powder, salt and 3 Tbsp. of the cocoa.
Stir in, just until the dry ingredients are moistened, the melted butter or oil, milk, 1/2 cup of the honey, vanilla and nuts.
Pour into buttered baking dish.
Over the top sprinkle the remaining cocoa (4 Tbsp.), then drizzle the remaining honey (3/4 cup) over. (Don't mix with the batter.)
Pour over the top
the cold water or coffee.
Bake 40 minutes.
Let stand at room temperature, then serve.
Serves 6.
Serving Suggestions: Serve plain, with whipped cream or ice cream.
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
MOCK CHILI RELLENO CUSTARD
(By Sandra Strom, CEO of Song of Health)
This is a quick and easy dish to prepare during the holiday rush.
Preheat oven to 350 degrees.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
(Not evaluated)
or N |
1 4-oz. can mild whole green chilies or 1/2 cup fresh roasted chili peppers* |
D |
½ lb. cheddar or Monterrey jack cheese, grated |
E |
2 eggs |
D |
2 cups milk |
G |
½ cup flour |
1/2 tsp. salt |
Using a pan large enough to place an 8 inch baking dish in, fill with water to half full. Place in oven as it preheats, in order to get the water hot.
Grease an 8 inch square baking dish.
Cut peppers into 2 inch pieces. Place in baking dish.
Cover with the grated cheese.
Beat together the eggs, milk, flour and salt.
Pour over the cheese and peppers.
Carefully place the baking dish into the pan of water and return to oven. (I pull the rack with the pan of water out enough to place the dish in, then carefully push it back into the oven.)
Bake for 45 minutes, or until custard sets.
Yield: 4 servings
* The fresh chilis are best prepared by fire roasting the skins first. This can be accomplished by carefully placing chili pepper over flame of a gas stove burner. (Electric stove burner on high will work.) Rotate and roast just until skins are darkened.
Preheat oven to 375 degrees.
Oil a baking dish; place chilis in dish, turning in oil to coat.
Roast for about 20 minutes, or until soft.
Remember ~ Recipes are coded for the
BASIC food intolerance categories.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND
THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
NOODLE PUDDING (KUGEL)
(By Sandra
Strom, CEO Song of Health)
This is my version of the popular Jewish dish.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
| G (Check for other ingredients in commercial noodles) |
1 lb. broad noodles |
| D or N |
¼ cup butter or safflower oil |
| E | 3 eggs |
| H | 2 Tbsp. honey |
1 tsp. cinnamon |
|
1/8 tsp. salt |
|
| F | ½ cup raisins |
¼ cup almonds, chopped |
|
| G (Check products for other ingredients. Matso meal usually contains P) |
2 Tbsp. bread, or oat bran or cracker crumbs or Matso Meal |
Preheat oven to 400 degrees.
In pot of boiling water cook noodles until just barely
tender. Remove from heat and drain.
Return to pot
with 2 Tbsp. of the shortening or butter and lightly
stir. Use the remainder of butter to grease a 9
x 13 glass baking dish.
In a mixing bowl beat eggs,
honey, cinnamon and salt.
Add the noodles, raisins
and almonds.
Pour into baking dish.
Sprinkle crumbs over top.
Bake for approximately
25 minutes or until done.
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
PUMPKIN PUDDING (or Filling for
No-Bake Pie)
(Contributed
by Windrose Naturopathic Clinic)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
1 16-oz. can pumpkin |
|
H or S |
¾ cup honey or 1 cup sugar |
M or E |
2 pkg. Knox gelatin dissolved in ¼ cup water on the stove or 2 eggs |
G |
1 Tbsp. corn starch |
1 tsp. cinnamon |
|
½ tsp. ginger |
Blend all ingredients in food processor or blender.
Pour into glass dish and refrigerate to set.
Note: If using a small food
processor you may need to cut recipe in half
and do one-half batch at a time.
RICE CUSTARD
(By Sandra Strom CEO Song of Health)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
| E | 2 egg yolks |
| H | ¼ cup honey |
¼ cup maple syrup |
|
1/8 tsp. salt |
|
| E | 2 egg whites |
| D | 2 cups milk |
| G | 1 cup brown rice, cooked until soft |
| F | 1/8 tsp. grated lemon rind (Optional) |
| varies, depending on base | ½ tsp. vanilla |
| F | ½ cup raisins (Optional) |
Beat egg yolks with honey, maple syrup and salt until smooth.
In a separate bowl, beat egg whites until stiff.
Place milk and rice in a saucepan. Heat on medium, stirring constantly to keep from burning. (Or heat in a double boiler.)
Remove from heat. Slowly stir in to the egg mixture.
Pour back into saucepan. Cook until thick, stirring to keep from burning.
Stir in vanilla and raisins.
Remove from heat and carefully fold in stiff egg whites.
Serve warm or cold.
Yield: 4-6 servings.
Rice Custard
VIRGINIA APPLE PUDDING
(By Sandra Strom, CEO of Song of Health)
The original recipe was given to me by my mother. I have adapted it for personal use.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
D or Sy (check product for other ingredients) |
1 cup butter or margarine |
G |
1 cup sifted flour |
may contain P or N |
2 tsp. baking powder or 3/4 tsp. baking soda (Western Family brand is neutral) |
1 tsp. salt |
|
1 tsp. cinnamon |
|
H |
½-3/4 cup honey, personal taste |
D |
1 cup milk |
F |
2 cups cooked or canned apple slices (I use fresh apples) |
Preheat oven to 375 degrees.
Melt butter in a 2 quart casserole dish.
To make batter: Combine dry ingredients in a bowl.
Stir in honey and milk, mixing thoroughly but do not overbeat.
Pour into casserole dish.
If apples are canned, drain. Pile the apple slices in the center of the batter.
Bake 30-40 minutes, until batter covers fruit and the crust browns.
Serves 4 to 6.
FRUIT FREE HOMEMADE YOGURT
(By Terri Bade, Song of Health Subscriber)
FRUIT, GRAIN, POTATO FREE!
Terri uses the Yogourmet brand yogurt maker because it will make 1/2 gallon at a time..
| FOOD CATEGORY | INGREDIENTS |
|---|---|
| D | 1/2 gallon milk (any milk will work, i.e. raw, half and half, etc.) |
9 capsules Ayush Probiotic 30B (availabe at Windrose Naturopathic Clinic)* |
In a large pot heat milk to 180 degrees, using a candy thermometer. (I use one that hooks onto pot edge for ease of use.) Do not allow to boil.
Cool milk to 114 degrees. (I quickly cool it in a sink with a little cold water 2 inches up sides of pot.)
Stir in contents of probiotic capsules.
Pour into warmed yogurt maker and cover.
Warm for 24 hours.
To start new batch: Save 1/4 cup of current batch to use as starter. This eliminates the need for probiotic capsules.
Suggestions: Have fun experimenting!
You may be able to use less probiotic capsules. Terri has used as little as 6 capsules and has succeeded with good results also.
Use half and half with the milk for a creamier, richer yogurt. This tastes delicious with honey; cooked rhubarb and honey; or cooked pumpkin with honey and cinnamon.
To make cream cheese: Strain finished yogurt using cheese cloth. Add honey to the thickened yogurt.
Use the yogurt as a substitute for sour cream.
TROUBLESHOOTING:
Milk boiled - Will not work well. Best not to try using. Start over with other milk.
Milk cooled too quickly, now lower than 114 degrees: Reheat milk to 114 degrees. Then add probiotic.
The yogurt is till runny after warming for longer than 24 hours: Skim off some of the whey; place in refrigerator to get cold. The yogurt will become less runny as it cools.
* Contact Windrose Clinic to purchase the probiotic capsules.
TOGETHER WE ACHIEVE…
GREAT HEALTH – GREAT LIFE!
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©2012 Song of Health (Reproduction of this information without permission is illegal.)