ZERO Recipes Needed
November 16, 2007 by Daddy
Filed under Zero Cholesterol Recipes
Vegan Diet – No Animal Products We have eliminate virtually all cholesterol from Addi and Cassi’s diet, except for the occasional treats. This includes meat, fish, chicken and all dairy products. While doctor’s don’t think diet plays a key role in NPC, we saw an immediate improvement in the twins’ stability within a week after starting a zero cholesterol diet. While we are not advocating this diet, we have remained on this strict diet for over 1 year. Today, Addi and Cassi eat soy, fruit, nuts or plant based foods but are taking Omega 3 fish oil which contains a small amount of cholesterol (10mls per day). We understand DHA could be beneficial for progressive neurological diseases. Submit Recipes For Our Cookbook We decided we would create a section on our website and ask people to submit zero cholesterol recipe ideas (or ideas for products that you love that don’t contain cholesterol). Any creative idea is welcome. We look forward to trying all your fabulous recipes. Our dream is to compile a cookbook, which lists all the great zero cholesterol recipes submitted by people around the world with proceeds going to NPC research. Help turn our dream into a reality by submitting a recipe today! You can post ideas in the box below or email us.
Hi there Hempel family,
Here are just a couple of recipes I have come across that contain “0” mg. cholesterol – all from the Canyon Ranch Cooks Cookbook, 2001 edition.
Hopefully some that the girls will think are yummy!
Fruit Crisp (A delicious old-fashioned treat which can be make year-round)
For the fruit crisp:
4 cups of peeled and thinly sliced fresh fruit like pears, peaches, apples, berries or cherries
1/2 cup all purpose flour
1/4 cup unsweetened apple juice concentrate, thawed
For the topping:
1/3 cup all-purpose flour
3/4 cup rolled oats
1/4 teaspoon baking soda
Pinch of salt
1/3 cup brown sugar
1 teaspoon grated orange
1 teaspoon orange juice concentrate, thawed
3/4 teaspoon ground cinnamon
Dash of ground nutmeg
4 tablespoons canola oil or melted butter
1. Preheat oven to 300 degrees. Lightly coat 8-inch square baking pan with canola oil.
2. In a small bowl, combine the fruit, 1/2 cup all purpose flour and apple juice concentrate and toss until fruit is well coated. Pour into prepared pan and set aside.
3. For the topping, combine the remaining flour, oats, baking soda, salt, brown sugar, orange peel, juice and spices in another small bowl. Gradually stir in melted butter or oil and mix until mixture resembles coarse crumbs. Sprinkle evenly over fruit.
4. Bake 30 minutes or until topping is lightly browned.
Makes 8 servings
200 calories
35 gm carbs
6 gm fat
0 mg cholesterol
3 gm protein
2 gm fiber
182 gms sodium
Kiwi Banana Strawberry Shake
Ingredients:
1 medium banana1/4 cup peeled and chopped kiwi
1/3 cup chopped fresh or frozen orgaic strawberries
1/4 apple juice
1/4 cup chopped ice
Combine all ingredients in blender and puree until smooth.
Makes 1 serving
180 calories
0 mg cholesterol
45 gm carbs
1 gm fat
2 gm protein
6 mg sodium
6 gm fiber
Peach Mango Raspberry Smoothie
Ingredients:
1/4 cup chopped fresh or frozen peaches
1/4 cup chopped fresh or frozen mango
1/4 cup fresh or frozen raspberries
1/4 cup nonfat plain yogurt
1/2 cup apple juice
Combine in blender and puree until smooth.
Makes 1 serving
170 calories
TRACE of choleserol
Trace fat
39 gm carbs
4 gm protein
5 gm fiber
42 mg. sodium
Gluten-Free Fruit Muffins
Ingredients
2/3 cup brown rice flour
2/3 cup white rice flour
1/4 cup potatoe starch
3 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup rice milk
1/3 cup unsweetned applesauce
3 tablespoons baby food pureed prunes
2/3 fruit sweetner
1/2 teaspoon pure vanilla extract
1/2 cup ground flax seed
1/2 medium banana
1 1/2 cups fresh blueberries
1. Preheat oven to 375 degrees. Lightly coat the cups of a 12-cup muffin tin with canola oil.
2. In a large bowl, combine flours, salt, baking powder and cinammon – mix well and set aside.
3. In a blender container, combine rice milk, applesauce, pureed prunes, fruit sweetner, vanilla extract, ground fax seed and banana and puree until mixed well, about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until evenly distributed.
4. Fill muffin tin cups 2/3 full and bake 20-25 minutes or until golden brown.
Makes 12 muffins
170 calories
35 gm. carbs
3 gm. fat
0 mg. cholesterol
3 gm. protein
3 gm. fiber
142 mg. sodium
(Note: Oriental markets carry a very fine white rice flour that perform well in this recipe. Fruit sweetners are syrups made from fruit juices. Combos like pear, apple and grape juice are found in natural food stores like Whole Foods.)
Rice Bread
2 Tablespoons active dry yeast (2 packages)
1/2 cup warm water (90-105 degrees)
6 tablespoons fruit sweetener
3 1/4 cups water
1 tablespoon rice viegar
1/2 cup olive oil
1 cup ground flax seed
2 1/2 cups white rice flour
1 1/4 cups potatoe starch
1 1/4 cups tapioca flour
1 tablespoon salt
1 tablespoon unflavored gelatin
1 teaspoon fruit pectin
1. In small bowl, dissolve yeast in warm water. Add 2 tablespoons fruit sweetener and let sit until bubbly, about 5 minutes
2. In a medium bowl, combine water, 4 tablespoons fruit sweetener, rice vinegar, olive oil and ground flax seed. Mix well, about 1 minute, and set aside for 10 minutes.
3. In the bowl of an electic mixer, combine remaining ingredients. Add yeast and flax seed mixtures to dry ingredients and beat on high for three minutes using paddle attachment or if using electric mixer, use beaters and mix on low speed.) The dough should be the consistency of thick cake batter. Cover the bowl with a towel and let rise in a warm place, about 45 miutes.
4. Preheat oven to 400 degrees. Lightly coat two 8 1/2 x 4 1/2 bread pans with olive oil.
5. When the dough has doubled in size, beat again for 2 minutes. Divide dough evenly between the two pans. Let rise in warm place, uncovered, until dough just reaches the rim of the pan. Carefully transfer to the oven and bake for 15 minutes. Cover with foil and bake for 40 minutes more. Remove foil and bake for another 5 minutes. Total baking time should be one hour.
6. Remove loaves from pans and cool on a rack. Slice each loaf into 14 slices as needed.
Makes 2 loaves
Each slice contains approximately:
165 calories
29 gm carbs
5 gm fat
0 mg cholestorol
3 gm protein
269 mg. sodium
1 gm fiber
That’s it for now!
Hugs to the girls,
Kathy Love
This web site has a great recipe for a soup that’s kind of like cream of asparagus, but the thickening agent is cooked brown rice instead of butter and cream. Sounds strange, but it’s really good. Just requires some use of the blender or food processer.
I made this a couple of years ago and it turned out great. I had a friend whose husband was lactose intolerant so he couldn’t eat any “cream of” soups. This was a great alternative.
Sorry…here’s the link.
http://www.recipesource.com/soups/soups/07/rec0728.html
Hi Addi and Cassi,
I talked to your Grandma Bev (my sister)last night and we talked about the recipes you need. I told her I have some, so they will be on the way soon.
Have a wonderful Christmas with your parents. I hope you get to see lots of your relatives, too.
I send you lots of prayers! Eileen
John (Grandpa) Hempel’s Favorite Salad Stuff
Combine all ingredients in a bowl and marinate overnight. Stir occasionally.
Grandpa loved this on a tossed lettuce salad, or he’d skip the lettuce and eat a bowl of it with French’s canned French Fried Onions sprinkled on the top.
1 – 2 chopped tomatoes
½ – 1 (14 oz) can Reese quartered artichoke hearts
4 – 6 oz sliced fresh mushrooms, stems removed
3 – 4 sliced green onions
2 – 3 celery stalks sliced. (scrape/peel off most of the strings first)
1 small (2 oz) can Lindsay brand sliced black olives
Small handful of raw pinion nuts
1 – 1½ cups Girard’s brand Champagne Salad Dressing
Here’s a good link to a vegan recipe website that was sent to us by Megan Bowen and her sister Shannon Barker:
http://www.fatfreevegan.com/