IntenseDebate - DelightfullyFree

11 years ago @ http://delightfullyfre... - Black Bean Brownies · 0 replies · +2 points

Hi Judy,

I happened to see your question from a couple years ago about agave nectar. I have in the intervening time changed my view on agave nectar--so much so that I reworked 52 of my recipes to eliminate agave nectar. That resulted in a 2nd edition of Delightfully Free which has been available since February 2014. Leading up to my decision to eliminate agave nectar, I had met with hundreds of health practitioners (most of whom carry the book as a resource for their patients) as well as many knowledgeable natural food retailers and consumers. I noticed a growing consensus that better choices are now available for low-glycemic natural sweeteners than agave nectar. Because my goal has always been to create new recipes and recreate old favorites in the most delicious and healthy way possible, I took out agave nectar in the 2nd edition. My current post discusses the unrefined, natural sweeteners used in Delightfully Free.

~Tracy

11 years ago @ http://delightfullyfre... - Black Bean Brownies · 0 replies · +2 points

Thanks Sue. One of the important goals for me in writing Delightfully Free was to create my own new recipes that would be nutritious and healthy even though they contained no gluten, dairy or refined sugar. But, I also wanted to put back on the table for restricted eaters all those wonderful traditional and family favorites. Because you have the book, you also know that I wanted Delightfully Free to give the meal preparer the freedom and convenience of being able to make only one meal, dessert or snack that the whole family would enjoy together and benefit from. It can get old in a hurry trying to make two of everything--one for the food sensitive and one for those who have no (known) restrictions. I'm sure you'll like the main courses and other dishes as well. But, for your 14 year old, try the Faux Peanut Butter Cookies or the Double Chocolate Chunk Cookies. You could make the Carrot Cake for a birthday and see if anyone has a clue how healthy it is. Thanks for taking the time to let me know.

Blessings,
Tracy Hill
Delightfully Free

12 years ago @ http://delightfullyfre... - A Raving Endorsement · 0 replies · +2 points

Dear Christy,

Reading your sweet comments made me want to cry. The time and learning process it took to make these recipes into a cookbook was long and sometimes difficult, but hearing about experiences like yours definitely makes it all worth it and gives me inspiration for a future book. Thank you so much for taking the time to let me know--it means a lot.

Blessings,
Tracy

13 years ago @ http://delightfullyfre... - Get Creative With Salads · 0 replies · +1 points

Thanks to everyone for your comments.

I wanted to let anyone who is interested know that my gluten-free, dairy-free & refined sugar-free cookbook, Delightfully Free, includes 11 salads and 8 salad dressings. The salads are: Balsamic Rice & Bean, Grilled Basil Shrimp & Chicken, Classic BBQ Chicken, Tabouli with Quinoa, Greek, Crab Salad with Mustard Dressing, BBQ Black Bean, Tangy Bok Choy, Broccoli BBQ, Chickpea, and Quinoa with Dried Cherries & Pistachios. The dressings are Balsamic Vinaigrette, "Buttermilk" Ranch, Creamy Mustard, Sweet & Tangy Asian, Italian, Basil Oregano, BBQ Sauce and Greek. If you're interested, you can order the book from my website at http://www.delightfullyfree.com Of course, you'll also get about 125 other delicious recipes ; )

~Tracy

13 years ago @ http://delightfullyfre... - Black Bean Brownies · 0 replies · +2 points

Hi Jacqueline,
I'd be honored if you featured me and mentioned my new book. My good friend Lori Alexander (Always Learning) says you are an amazing woman. : ) I hope I am able to provide the additional benefits to people of beginning to enjoy and benefit from eating no just gluten free, but dairy free and free of refined sugar. Gluten free really can be tasty and satiffying without dumping all kinds of dairy and refined sugar into "the mix."

My best,
Tracy

13 years ago @ http://delightfullyfre... - Black Bean Brownies · 0 replies · +2 points

Hi Cathy. Funny you should put it that way because that's how my husband and other family members and friends used to look at it. But, now, they eat the "good for you" stuff. I can assure you it's not because they are required to eat GF, DF or SF. It's because when you eat this way you get fabulous tasting food while not missing out on a thing... except for ingredients that cause heart disease, kidney disease, cancer and obesity. In fact, at book signings, I bring my Black Bean Brownies. When someone is skeptical about how a brownie made from black beans with no refined sugar might taste, they are always amazed that something that tastes so good can also be so good for them. So why eat that other stuff that causes damage when you can be Delightfully Free.

Give these brownies a try and see if you don't agree.

~Tracy

13 years ago @ http://delightfullyfre... - Berries For Breakfast · 0 replies · +1 points

Oh, I am so with you on oatmeal, but only with steel cut oats! : ) Millet "Oatmeal" is what's in this recipe and depicted in the photo, because some people need to be oat free. I enjoy steel cut oatmeal every other morning. Steel cut oats are what l use in my Oatmeal Cookies & Raisin Squares recipes in my cookbook, Delightfully Free (pgs 137 & 138). Page 11 of my book details how to properly soak steel cut oats for baking and how to bake them. They are whole grain--unrefined, still natural, and so much healthier.

You won't ever catch me using rolled oats (which are used in most recipes) because they are steamed, flattened, re-steamed and toasted. So, they have lost most of their nutrition and fiber, break down rapidly and turn into sugar. Steel cut oats, on the other hand, provide a constant, steady fuel of protein, nutrients and fiber which keeps blood sugar in check.

~Tracy

13 years ago @ http://delightfullyfre... - Black Bean Brownies · 0 replies · +2 points

Hi Cara,

The reason I used liquid stevia instead of the powder form is that stevia is so strong it must be measured very carefully. Powder stevia is difficult to measure accurately. I'm sorry I don't have a conversion for you.

~Tracy

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