Beth Baldino, MSW, CHHC
Certified Holistic Health Counselor
(973) 979-6951

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Wheat-free Cinnamon Nut Bread

This moist, delicious, and easy to prepare bread, which can be transformed into a healthy cake with the addition of some naturally-sweetened cream cheese frosting, is wheat and sugar-free and can be made dairy-free with the use of an alternative milk (nut, seed, or soy)

Ingredients:

1 & 1/3 cup almond flour

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1 Tablespoon cinnamon

1/4 cup honey

1 jumbo egg

1 Tablespoon milk of your choice

1 banana (not too ripe)

1/4 cup chopped walnuts

Directions:

 Read more... (Estimated reading time: 36 secs)

Quick & Easy Cherry-Banana Sorbet

This is a super easy way to satisfy a craving for sweet and cold without all the added sugar and fat of ice cream. All the ingredients can be kept on hand and ready to go anytime (so you don’t even need to run out for the fresh fruit, as you’re using frozen).  Any “creamy”  frozen fruit can be substituted for the banana (mango or peach would work well), and the cherries could be replaced with your favorite berry. If you use the highest quality, most natural maple syrup for your sorbet you’ll be assured the best taste and most nutrition (a good maple syrup is high in minerals). Regarding the frozen bananas, you can prepare these ahead and store them in your freezer (already peeled, in an airtight container).

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Consider Natural Sweeteners – An Overview of Options

Natural Sweeteners 

The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 lbs. of sugar per person, per year! That’s more than two times what the USDA recommends, and is proof of sugar’s addictive nature. Here you’ll find information on natural sweeteners, all of which are gentler than the refined white stuff, easier on blood sugar levels, and available in most health food stores and some general markets. All of these products would be preferable to artificial sweeteners, in my opinion. 

Honey

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Brown Rice & Raisin Pudding

A whole grain, natural sweeteners, healthful herbs — wholesome enough to go from dessert one night to breakfast the next morning.

Ingredients:

2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk of your choice (if you don’t drink cow’s milk, goat’s milk has the most similar consistency)
1/3 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon kuzu*, dissolved in 2 tablespoons water
2 teaspoons vanilla extract

Directions:

 Read more... (Estimated reading time: 1:05 mins)

Cinnamon Walnut Bread (Wheat & Sugar-Free)

My favorite way to bake wheat and gluten-free is using nut flours. They impart a delicious flavor and make for a really moist bread or cake. Add a “frosting” made from cream cheese sweetened with agave syrup and flavored with natural vanilla, and call it a lightly-sweetened cake!

Ingredients:

1-1/3 cup Almond Flour
½ teaspoon baking soda
1/8 teaspoon sea salt
1 Tbsp. cinnamon
¼ cup honey
1 jumbo egg
1 Tbsp. milk of your choice
1 banana (not too ripe)
¼ cup chopped walnuts

Instructions:

 Read more... (Estimated reading time: 36 secs)

  1. Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Set aside.

Simple Brownies-Dairy, Wheat & Sugar-Free

These brownies are dairy, sugar, and wheat-free. I also love them for their ease. They are different than traditional brownies, but rich & satisfying. They go well with an all-natural whipped cream on the side. Kids tend to really enjoy them!

In terms of the health benefits, the carob is high-fiber, and contains antioxidants, vitamin E, phosphorus, calcium, and an anti-allergic & antibacterial substance called gallic acid. Unlike chocolate, it has no caffeine, which makes this a great alternative for the evening dessert for children or adults who are sensitive to caffeine’s effects. The garbanzo beans (chick peas) are a good source of  folic acid, manganese, protein, and a trace mineral called molybdenum, known to detoxify sulfites, a preservative often found in wine, lunch meats, and used on salad  bars.

 Read more... (Estimated reading time: 59 secs)