|Healthy baking tips in Martha Stewart's |
September issue fall way short!
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Forgive my Rant, but....
I ordered a facial product a few months ago and it came with a free 12 month subscription to Martha Stewart Living magazine. I love perusing through magazines to get new ideas on cooking and decorating. But this month's issue just made me mad.
The article starts on the right foot by saying that bake sales, though "often planned with a noble cause in mind- funding a school library, helping fellow congregates who've fallen on hard times.... don't often translate to great nutrition." Well I don't think that anyone would disagree with that. Martha then attempts to take delicious, unhealthy recipes and make them equally delicious and much healthier.
Great concept!!! There are so many things you can do to make baked goods healthier. I write about that all the time in this blog and in my book. It bothers me to no end when someone as famous and loved as Martha Stewart convinces people that a recipe is healthy when it is not.
Let me give you several examples that are in the September Issue of Martha Stewart Living titled "Better (for you) Bake Sale.
Martha's Half-Moon Cookies
These cookies claim to be healthier because they use some whole wheat flour and berry puree to color the icing instead of harmful food coloring. But these cookies still have 1/2 cup plus 1 tablespoon of granulated sugar, 2 whole cups of confectioner's sugar and 4 teaspoons of honey. I don't think a little berry puree is going to make this a recipe you'd feel good about serving your children.
Martha's Muesli Coffee Cake
In this recipe she introduces her readers to white whole-wheat flour. I commend her for this as I've been touting the benefits of white whole-wheat flour for years. In fact, it's the only wheat flour I use for baking or cooking. But her recipe still uses 1 1/2 sticks of butter, 1 3/4 cups of sugar, 4 large eggs, 1 cup of full fat buttermilk and another few tablespoons of honey. The goodness of the whole grain flour pretty much gets cancelled out with the rest of the recipe.
Martha's Lemon-Yogurt Cupcakes
These cupcakes also benefit from the white whole-wheat flour and once again she avoids food coloring by using fresh raspberries but she weighs the recipe down with 3/4 cups of granulated sugar, 2 whole cups of confectioner's sugar and a CUP of butter. This recipe is starting to rival one of Paula Deen's!
Healthy doesn't always mean Healthy
So be careful when some big name chef or celebrity says the word "healthy." Everyone wants to believe that making a tiny change to a recipe that is full of saturated fat and sugar makes it OK.
But these are good tips. White whole-wheat flour is much better than all-purpose processed white flour. And berries are better than food coloring. But why stop there? You can do other things to improve your baked goods.
* Using flax eggs instead of eggs
* Substituting a good bit of the sugar with stevia
* Substituting half or more of the oil with applesauce
For recipes and tips on healthy baking, download my eBook, Health Begins in the Kitchen. I think I'll send a copy to Martha.