A friend recommended Zenni Optical as an inexpensive source of glasses. However, ordering such things as glasses online without ever seeing the glasses in person or having them fitted to our faces in person made me nervous.

Due to the huge discounted prices on Zenni Optical.com, I decided to take the plunge and try it with my prescription and my 18 year old son’s glasses.

*Important Note: You MUST have a copy of your current vision prescription if you want to order prescription glasses.
Zenni - How to Order

What I found was a user-friendly website with many options in price, style and extras. I needed bifocals and wanted the ones with lines, but if I wanted progressive, they were available as well. I had choices for lens material, width, coatings and tints. The frames were plentiful and I could filter the many options down to a manageable number by choosing price, shape, make or female and material. The lowest price was $6.95 for frames and surprisingly, there were several options that appealed to me. In fact, my son chose one from this category.

Here comes the fun part, how will they look and fit and how can I determine that without a face-to-face fitting? The Zenni Optical website has a feature that allows the user to upload their own face and virtually “try on” the glasses. If you don’t have a picture, there are pictures there to choose from, just choose the face shape closest to your own.

Click on the frames you like, then click on “Try On” and the frames will appear on the picture of the chosen face. Neat, huh?

When you find some choices of frames that you like, and have tried them on, be sure to add them to your “Favorites” because it is so much easier to locate them for ordering. You must create an account if you want to have the Favorites available once you log off.

To increase my options, I looked at the higher-priced choices (still way below retail) and found some lovely frames in many of the ranges. I did enjoy trying on each choice, it was very fun! My son did the same with his choices. We did find the ones we both liked in the $6.95 price category.

When I settled on the frames, I placed them in my shopping cart and next moved to the lens. There I chose the material and thickness as well as the coatings we wanted. My son chose to add clip-on sunglasses for $3.95 and I chose lined-bifocals. To view these choices, check out their FAQs.

Next, I entered our prescription info and saved it to our account for future order. Very simple, I just copied the information from the prescription obtained from my eye doctor (or optician). You will be asked to enter a “PD,” and like me, may not know what that is. PD stands for pupillary distance and Zenni Optical provides you 2 simple ways to determine your PD.   When our order arrived, Zenni had included a PD measuring ruler for future orders.

Next, I checked our shopping cart and checked out.

Our order arrived in about 13 days and I am very pleased with my glasses. In fact, I had just purchased a pair of glasses from our eye doctor and optical center (about $300.00) and I actually prefer the ones I bought at Zenni for $38.00. My son however, was not as pleased with his purchase. He did not spend as much time “trying on” the glasses and did not pay attention to the frame size, so his glasses were a bit smaller than he preferred, but he does admit they are very good, the prescription and PD is perfect and they make an excellent pair of glasses for $34.00. (Note, the clip-on sunglasses were not up to his expectations and did not fit his frames well. He will purchase prescription sunglasses from Zenni instead.)

Important: pay attention to the information on the frames, see how they look on your face (picture) and make sure your numbers are all correct before ordering.

Conclusion: Very highly recommended. Will definitely order again.

Zenni Optical.com  http://www.zennioptical.com/

Ordering guide: http://www.zennioptical.com/how-to-order

Contact: Phone: 1-800-211-2105
Email: service@zennioptical.com

Facebook: https://www.facebook.com/ZenniOptical

Twitter: https://twitter.com/zennioptical

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer and not an affiliate or representative of any company. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Zenni Optical products were purchased at the regular prices.

(c) 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living

We also love foods that are easy to eat on the go. This recipe works on all counts. In addition, this is a BIG batch recipe (of course you can halve it) and it is great to make ahead several days or serve to a large crowd. Feel free to add ingredients such as peppers, cheese, meats, as long as you only use small amounts (leave room for the eggs) and don’t press down too heavily.

Watch the video! 

BAKED EGGS IN HASH BROWN NESTS
Yield 24 muffins plus one baking sheet or roaster pan

10 pounds Russet potatoes (organic if possible)
1 large onion
1/2 cup extra virgin olive oil
salt and pepper

Preheat oven to 450.

Peel potatoes.

Grate potatoes and onion and place in a large greased roaster pan. Pour in oil. Sprinkle on salt and pepper. Mix well using your hands.

Grease 24 muffin tins and one large roasting pan.

Measure 1/3 cup of the potato mixture and place in each muffin hole. Gently, make a well in the potatoes with fingers, but don’t go all the way to the pan, leave some potato on the bottom to hold the egg. Don’t press the potatoes too hard, only gently.

Bake uncovered for 15 minutes. Let cool 10 minutes. Press the potatoes down again and again, be gentle (this time they are more pliable) into a well shape. Add any additional ingredients at this point, but be sure to press them gently into the “well” or the egg will spill over.

Whisk eggs in a large bowl.

Ladle eggs into the hash browns in the muffin tins. Do not overfill. Large eggs (¾ -1/2 egg), medium eggs (1 egg) per muffin.

Bake for 15 minutes or until the center of the egg tests done in the center. Let cool for 5-10 minutes. Spread the remaining hash browns into the roaster and bake uncovered for 20 -25 minutes or until browned on top.

Remove pans from oven and let cool 10 minutes before removing the nests from the pans.

Enjoy!

Purchasing store-bought non-dairy milks can be cost prohibitive, but even more concerning is that some brands add thickeners, preservatives, flavorings and sweeteners which can be troublesome and unwanted. Lastly, in the spirit of sufficiency,what happens when you run out of non-dairy milk? The best answer to these issues is to make the non-dairy milks at home.

There are several ways to make nut, bean, grain or seed milks such as cooking in a pot, draining in cheesecloth, using a high-powered blender or an automatic milk maker.

The automatic milk maker is by far the simplest, easiest (hands-off), and efficient method I have tested. The automatic milk maker with the most options, ease of use, user-friendliness and ease of cleanup is the 2013 model, SoyaJoy G4.

For 14 years, SoyaJoy has introduced automatic milk makers, revamping and improving the design with each model release. The 2013 G4 is the very best in efficiency and usage with added features and operations.

What’s new in the G4 

•  The G4 adds stainless steel to the lower part of the machine head, and thus makes the total griding and cooking chamber all stainless steel.
• The G4 changed to bottom heating like a typical electric water kettle. Since soy milk or soups are easily burnt onto bottom heating plate, many other bottom heating makers suffer from this problem. The G4 solved this problem. (see Features)
• The Perfect Grind™ technology ensures excellent grinding and milk yields. It also makes the use and cleaning even easier.
• Five one-button functions, for making milks from soaked beans, dry beans, and other seeds and grains or combination of them. It also makes soups and porridge.
• Added a “Keep Warm” function.

Dimensions: 10 x 6.8 x 7 inches
Weight: 6.5 pounds
Shipping weight: 8 pounds
Capacity: 1.7 quarts
Peak watts: 850

Features:
Entire grinding and cooking chamber is stainless steel
No filter
Larger capacity of 1.7 quarts
Easiest operation – add materials and water directly to stainless canister, press  one button start
5 one-button pre-programmed cycles
(Soaked Beans, Dry Beans, Raw Juice, Grains, Porridge)
Cold cycle for truly raw milks and juice
Water level sensor
Overflow sensor
Keep warm function
1 year warranty

How to use the SoyaJoy G4
Add pure water to stainless steel canister to pre-marked water level
Add in soaked beans or other materials (can use unsoaked beans or nuts, but
soaked produces a better and more nutritious milk)
Place G4 head onto canister
Plug in machine
Press one button (choose your cycle - Soaked Beans, Dry Beans, Raw Juice,
Grains or Porridge
Machine beeps when cycle is completed
Pour milk into a clean container (strain if desired), flavor and chill
Clean machine

Testing and Summary:
The SoyaJoy G4 performed well for each of the tests and with a variety of material following instructions and recipes found in the instruction manual. The products made were superb. Cleaning the machine was remarkably fast and easy. The SoyaJoy G4 was used heavily and in several batches After testing and reviewing  different automatic milk makers for approximately 14 years (see my reviews in this category), I can state that the 2013 SoyaJoy G4 is the best, easiest, most efficient automatic milk maker and I highly recommend this product and use it in my own kitchen.

Recommendation:
Highly recommended

For more information and recipes:
Sanlinx Inc.
SoyaJoy G4
SoyaJoy G4 at Amazon.com
Sanlinx storefront on Amazon.com
Sanlinx Inc., 965 EPCO Dr., Dandridge, TN 37725
1-866-769-6262

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Vickilynn Haycraft received a G4 to test and review.

(c) 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living

Tess Pennington’s book, “The Prepper’s Cookbook – 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious Live-Saving Meals” says it all. That’s really why we prepare and have a food storage: 1) to survive 2) to thrive 3) to help others. It’s more than beans and rice and rice and beans. Why? Can’t we live on rice and beans? Perhaps in some cases and for short periods, but balanced nutrition is essential for survival. If you’re preparing for families to grow on and have enough nutrients to provide energy to perform the tasks needed, you’ll need to store a variety of foods and more importantly, know how to use them.

Tess covers the “Why and How” to prepare, with well-laid out basics including making the case for preparing (do you have friends and family that aren’t convinced? Show them this book!) as well as break-downs on the economic wisdom of putting by extra for whatever comes. The first  chapter, “Introduction to Prepping,” lays the groundwork and foundation with facts and experience as well as expert advice.

The following chapters are:

• Don’t Just Survive, Thrive!
• Preserving Your Food
• Breakfast
• Lunchtime Favorites
• Supper
• Beans and Rice
• Kid-Approved Snacks
• Side Dishes
• Grains
• Breads and Pastas
• Desserts and Basked Goods
• Beverages
• Alternative Ingredients

Within these chapters Tess Pennington provides essential information on these topics and more:

• how to begin prepping
• what foods to store
• many ways to preserve food
• treating and storing water
• fighting food fatigue
• how to rotate your food storage
• essential tools
• emergency sanitation
• charts for meal planning
• food safety
• how to can
• dehydrating
• 20 ways to eat beans and rice

PLUS the recipes!

Breakfast Quinoa
Serves 6

1 cup milk
1 cup water
1 cup quinoa
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
fresh or dehydrated fruit, such as strawberries, blackberries or apples (optional)
1/3 cup chopped toasted pecans
6 teaspoons honey

1. Combine the milk, water, and quinoa in a medium saucepan and bring to a boil over medium heat.
2. Reduce the heat to low; cover and simmer 15 minutes, or until most of the liquid has been absorbed. Turn off the heat; let stand on the burner, covered, for 5 minutes.
3. Stir in the cinnamon, cumin, and fruit, if using.

Top each serving with pecans and drizzle with 1 teaspoon honey.

Southern Chicken Salad
Serves 4

1 (12.5-ounce) can chunk chicken or 1 cup chopped cooked chicken
¼ cup cashews, pecans, or walnuts
2 tablespoons finely diced yellow
onion or 1 tablespoon rehydrated diced onion
½ cup finely diced red apple
¼ cup dried cranberries, blueberries, or other berries
¼ cup diced purple grapes
¼ cup mayonnaise
½ teaspoon curry powder
salt

Mix all the ingredients well. Use on crackers, in salads, or as a sandwich filling.

Summary
“The Prepper’s Cookbook – 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious Live-Saving Meals“  is an excellent resource and foundation that covers many topics of preparation, includes step-by-step instructions and 300 recipes. Especially helpful for the seeker and the new-to-prepping, however, there are great ideas for even the seasoned prepper.

Many of Tess’s recipes use pre-made, canned or convenience items which lend themselves well to long-term storage, but she also provides ideas, tips and recipes for making many of these items from scratch.

“The Prepper’s Cookbook – 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious Live-Saving Meals”

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Vickilynn Haycraft received an electronic review copy of this book.

(c) 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living

Enter this crazy-creative manual nut butter mixer!

It works so easily and fast, I was amazed. My kids were amazed. My husband was thrilled (because he is usually the nut-butter-mixer and the oil sloshes out of the jar as he laboriously stirs the nut butter.)

Be sure to order the correct size for your nut butter needs. Simply measure the width of your jar opening to find the right size stirrer to purchase. This cannot be stressed enough since there are several models to choose from and they are designed for the size of the jar.

I chose the Model #100 which fits Maranatha Organic Peanut Butter, Earth Fare Natural Peanut Butter and Smucker’s Natural Peanut Butter (all 16 oz jars) as well as jars of similar size. This also works for almond butter and other natural nut butters.

Simple design, yet completely effective, this is one inexpensive, wonderful tool (or call it a gadget) that I won’t be without for mixing natural nut butters!

How does it work? Screw the mixer lid onto the nut butter jar. The underside of the mixer lid has a plastic gasket. Insert the metal stirrer, hold the jar and turn the mixer. It is so easy and mixes the nutter butter quickly to a smooth consistency, incorporating the oil back into the stiff nut butter with minimal effort.

Highly recommended. I plan to get several and give some as gifts.

Thank you Amazing Graze Farm General Store!

Shared with Simple Lives Thursday #138

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Vickilynn Haycraft received a nut butter mixer for this testing and review.

(c) 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living

To achieve firm separate grains in cooked rice, I wash away the rice’s starch before cooking. At first, I used a simple steel fine mesh strainer and a bowl, but while that worked, it was a bit of a hand-juggling act and lost some rice down the drain.

Using the “Rice Washing Bowl with Side and Bottom Drainers” the process was streamlined, less awkward and bulky, easy one-handed operation and I didn’t lose any rice! If you make a lot of rice as we do, you want the best tasting, best textured rice you can have. And you want the prep to be simple and fast. At least I do. The Rice Washing Bowl filled the need at a very inexpensive price to boot.

Made in Japan, the bowl has openings in the bottom and side which makes it easier to swish and drain rice as well as other grains, such as quinoa.

Dimensions:  9 x 9 x 4 1/2 inches (high) and round in shape. The bowl is stamped “Made in Japan.”

Testing: Works easily and as advertised.

Conclusion: Recommended for cold water only and not for use with hot products or heated.

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept

A vacuum sealer can be an important part of a real food kitchen, a sustainable lifestyle and an indispensable tool in any home. Some of the most popular applications are vacuum sealing extra food when buying food in bulk, putting up food from gardens or Farmer’s Markets, the fresh catch for fishers or hunters, dehydrated food for storage, keeping dry foods dry as well as protecting important papers or emergency supplies.

There are many vacuum sealers on the market ranging from inexpensive manual-pump style to very expensive heavy-duty professional models. In the middle we find several vacuum sealers for the home use to choose from.

The Foodsaver® has been a one of the most recognized names in vacuum sealers for decades, and it’s the one that we’ve used in our home and business (in 3 model incarnations) since 1990.

The newest, top-of-the line model is the V3880. Sleek and contemporary, with a smaller footprint the Foodsaver V3880 looks impressive sitting on your counter awaiting vacuum-sealing adventures.

Advertised features of the Foodsaver V3880:

• Automatic, hands-off operation should sense the bag, engage the vacuum, remove air and begin sealing.
• 2 vacuum speeds adjust depending upon the food.
• 2 seal levels that auto detect moist or dry food.
• Accessory mode for containers and canisters seal FoodSaver container.
• Rapid marinate mode marinates in minutes.
• Brushed stainless steel frontplate.
• Touch button controls
• LED progress indicator lights
• Roll storage. Built- in bag cutter
• Patented removable drip tray
• Retractable accessory hose. 2.25″
• BPA Free – bags, marinator and food contact surfaces
• Dimensions: 17″ x 5.5″ x 10.5″ Weight: 8.8 lbs.
• “Smart-Seal” technology
  SmartSealTM Technology allows your FoodSaver® system to sense food moisture and automatically adjusts the seal level for a secure, reliable, air tight seal. The Automatic Bag Sensing feature takes all the guesswork out of Vacuum Sealing.

Testing:
The V3880 worked flawlessly, pulled a vacuum and sealed small runs consistently for approximately 3 days of intermittent use. After that, system would not pull a vacuum, no matter where the bag was positioned. In addition, of the bags we first sealed 3 days prior, 75 % had lost their seal. The problems seemed to have no identifiable pattern. At times the sensor would detect the bag, and other times it would not, even with repeated re-positioning, new bags, turning the machine on and off. If the sensor would detect the bag, the machine would not pull a vacuum and the bag was sealed prematurely. The bags were cut to remove the seal and attempted again..and again…and again. Food was re-packaged in new bags and the process was repeated without success.

Customer Support was very helpful and apologetic, we spent over an hour troubleshooting the unit until it was determined that the unit was defective. A replacement unit was ordered and arrived within 7 days.

The first time the replacement unit was used, the same problem presented. The sensor detected the bag, the unit indicated a vacuum was engaged, but the air was not removed from the bag. The bags would seal without having air removed. The unit was turned off, bags replaced, all the gaskets checked meticulously. Over and over, the same disappointing results. The second unit was also defective, this time on the first use.

More calls to Customer Support (remember, the original unit was under warranty), but even after speaking with a manager, they could offer me nothing except another replacement (after return of previous unit), waiting for FoodSaver to receive my return before the 3rd replacement would be sent. The last option was to return the unit and once it was verified returned and defective, I would receive a refund, minus the shipping both ways.

Consider me now a very dissatisfied FoodSaver customer, whereas before this purchase, I was a very satisfied FoodSaver customer of 22 years. The older models worked well for me over many years, however, during those years, FoodSaver was taken over by Jarden  Corporation. The newest models do not perform (in my experience, usage and testing) as well as previous models. It appears that in the two models I tested, the  new “Smart Seal” technology was defective.

During searches it became evident that this was a widespread issue with the newest FoodSavers and there were many other dissatisfied FoodSaver customers sharing their dissatisfaction and frustration. While not every new FoodSaver exhibits this failure to vacuum issue, overwhelming numbers of customers are relating the same defective unit problems that I experienced. It is a documented and known issue, yet FoodSaver /Jarden Consumer Solutions does not acknowledge or rectify it.

This customer wrote regarding the V3880 and exactly described what I experienced with 2 units:

“I have model v2480 and works intermittently. Just purchased model V3880, which is no comparison. V3880 I feel wastes bags. You don’t really have control of how much bag you want to use. The sealer is too difficult to navigate. I made 6 bags. Took me about 15 minutes. Tried to vacuum and seal the food and was successful with sealing only one. All the others sealed but did not vacuum. The machine does not stop when you press stop, it only stopped when I turned the machine off. Extremely time consuming and I am not satisfied at all. I am returning this item to the store. If I could get my V2480 repaired, I would be a happy customer.”

Overall:
The FoodSaver V3880 failed the number one criteria for product testing – Does it do what is claimed it will do? The answer is no.

As a product reviewer, my conclusion is that purchasing a FoodSaver 3000 series is a gamble and I cannot recommend the machine or the company to stand behind the known product issues.  I do not recommend the FoodSaver 3880 or any of the 3000 series with “Smart Seal Technology.”

As a consumer, my experience with not one, but two brand new FoodSaver V3880 units and with FoodSaver Customer Service was negative and I do not recommend the product.

Conclusion:
Not recommended. This applies to model V3880 and all the 3000 series with “Smart Seal Technology.”

FoodSaver http://www.foodsaver.com
FoodSaver is Sunbeam Products doing business as Jarden Consumer Solutions
Jarden Consumer Solutions is a wholly owned subsidiary of Jarden Corporation (NYSE:JAH). Jarden Consumer Solutions brands include: Bionaire®, Crock-Pot®, FoodSaver®, Health o meter®, Holmes®, Mr. Coffee®, Oster®, Patton®, Rival®, Seal-a-Meal®, Sunbeam®, and VillaWare®.
FoodSaver® Customer Service
Phone: 1-877-777-8042

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. The FoodSaver V3880 was purchased at market price for testing and review.

© 2013 Vickilynn Haycraft and Real Food Living. All Rights Reserved. No portion of this review may be copied, stored or transmitted in any medium, for any reason without prior written permission of the author.

Amazing, easy-to-make recipes that revolutionize baking for gluten-sensitive, diabetic, and low-carb/low-sugar cooks.

Whether you are or know someone who is gluten-sensitive, celiac, diabetic, trying to lose weight, or just a foodie who loves alternative flours for baking, this book breaks new ground and offers new hope. “The Joy of Gluten-Free, Sugar-Free Baking” is co-authored by master baker, baking instructor and award-winning author Peter Reinhart and Denene Wallace, a diabetic and gluten-intolerant baker who went on a mission to find truly delicious gluten-free, sugar-free baked goods.

So many other gluten-free recipes rely heavily on starches and legumes such as tapioca, rice, sorghum, bean flour, and potato starch. While these ingredients may be fine for some people, for others, the carbohydrates in the starches and legumes can cause a spike in blood glucose which is undesirable for diabetics or those restricting their carbohydrate intake.

In addition, many gluten-free recipes include sugars, either processed or natural, and these too are undesirable for those keeping their blood glucose in check, or are reducing their intake of sugars.

Enter on the scene: a truly gluten-free, sugar-free, high-protein and low carb recipe book for anyone and everyone who loves baked goods with flavor, texture and dare I say, excitement. To those of us who gave up hope of enjoying bread that feels and tastes like bread, or cookies, breadsticks, brownies, pie crusts and so on, the hope is back with the recipes from The Joy of Gluten-Free, Sugar-Free Baking. The only caveat here is that these recipes use nut flours and eggs, so if one is allergic to those ingredients, these recipes may not be the ticket. However, there are substitutions and variations that may be better suited for some. For us, we love to use nut and seed flours and we raise chickens for fresh eggs, so these recipes work perfectly. The added benefit of these recipes is the high-protein aspect, great for growing children and families.

What do you get when two bakers combine their talents, gifts and passions together to create a book? One is a master baker, author and baking instructor whose life and career focus on baking and the other is an baker who searches relentlessly for gluten-free, sugar-free baked goods to incorporate into her life and make available for others? What we are blessed to get is a ground-breaking, life-changing book of gluten-free, sugar-free, high-protein, low carb recipes that have been tested, re-tested and perfected for taste, ease, nutrition and flexibility for substitutions and variations, such as making these recipes vegan.

Peter Reinhart is a modern day legend in the baking world, he is known world-wide for his love of baking and expertise in technique, explanation and execution. Peter is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the co-founder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust & Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year) and the 2008 James Beard Award-winning Peter Reinhart’s Whole Grain Breads. To Peter Reinhart, baking is a way of life, a spiritual experience and a continuing journey into new frontiers of ingredients and techniques.

Denene Wallace is a Type 2 diabetic and diagnosed with gluten-intolerance. Denene starting creating “alternative flour” gluten-free breads and baked goods, but was not satisfied with the results. She founded Proseed Flour, a business specializing in the production of high-protein/low-carb, gluten-free flour. Teaming up with Peter Reinhart and creating and using these recipes in her own diet has literally changed her life and the management of her gluten-intolerance and diabetes.

Denene states, “Believe me when I say this cookbook will help change your life. These recipes changed my life. I started creating “alternative bread” recipes several years ago after I was diagnosed with Type 2. I went through many many months of frustration because I did not have food that satisfied me. You don’t have to do that. Now you have a tool (this cookbook) that will help you make the transition easier into a low-carb lifestyle. This cookbook is not a diet. We are not sacrificing anything. These recipes taste and satisfy every bit as much as their carb-filled white flour counterparts. They are easy to prepare. My A1C dropped to normal in just a few months. I went from 5 insulin shots a day to zero. I keep my blood glucose in the normal range by eating the recipes you are about to read. Eat Well….Denene Wallace.”

Read their stories in their own words on the book website.

Testing:
As an author, recipe-developer, recipe-tester, product reviewer and book reviewer, I have not been this excited about a recipe book since my own came out! This one is a must-have for my gluten-free, sugar-free and low-carb friends as well as ANYONE else who loves great, healthy baked goods! You don’t have to be gluten-free to love these recipes, they are phenomenal. I am adding these to my daily diet.

This book is a ground-breaking creative accomplishment. The Joy of Gluten-Free, Sugar-Free Baking contains some of the best gluten-free, sugar-free, low carb baked goods I have ever tasted. With the added plus that these recipes use or can use only “real food” ingredients makes them perfect for our family and friends who shy away from processed foods and choose to make most foods from scratch.

The Joy of Gluten-Free, Sugar-Free Baking is visually stunning and the recipes work and work well. This is what I look for in a recipe book. It is well-worth the purchase price to buy a book that I can use and not sit on the shelf. For me, I use the recipes in this book every day and the plus is, my gluten-loving family loves these gluten-free recipes as well.

Some of our TOP favorites from The Joy of Gluten-Free, Sugar-Free Baking include:

Any Nut Bread (page 42)

Italian Herb Bread (pages 48-49)  See recipe below                                                                           

Basic Pizza Crust (page 64)

Chocolate Pie Crust (page 194)

Tips and Suggestions from the authors. Make your own nut / seed flours at home.

I personally choose to use more almond flour in my recipes and I like to leave out the sweetener for the breads or for savory uses because almond flour is naturally sweet. For the sweeter dishes, desserts, crusts, cookies, I like to use stevia since we do not choose to use Splenda. I have had excellent results with Reinhart and Wallace’s recipes using only stevia when using a sweetener at all. Of course, tastes vary and stevia varies from brand to brand.

Conclusion:
Highly recommended

Based on the book itself, the recipes, ingredients, ease, variations, taste and texture of the finished products, I give The Joy of Gluten-Free, Sugar-Free Baking 5 of out 5 stars and highly recommend it for all families interested in healthy, delicious from-scratch baked goods.

The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace
Product Details

ISBN-13: 9781607741169
Publisher: Ten Speed Press
Publication date: 8/14/2012
Pages: 224
Product dimensions: 8.34 (w) x 10.12 (h) x 0.89 (d)

Excerpt
These recipes are designed to meet the dietary needs of people who are sensitive to gluten or have diabetic or prediabetic conditions. There are only small amounts of carbohydrates in most of these recipes, mostly from the nut and seed flours and small amounts of fruit or vegetables. In all of these cases, the carbs are balanced out by the complementary natural fiber in these foods. These are baked goods that have essentially no glycemic load, making it possible for people with blood sugar or insulin concerns to enjoy them freely.

The secret to the success of the recipes in this book is twofold: utilizing a variety of nut and seed flours, and working with alternative, sugar-free sweeteners. You’ll learn all about these ingredients in the chapter “The Basics.” Be sure to read the pantry section, as it provides details on how to make your own nut and seed flours, as well as why we mostly use certain alternative sweeteners (and why you need to do the same). Once you’ve digested that information, you’ll be able to join us in creating the most unique and delicious gluten-free, sugar-free, low-carb baked goods you’ve ever had. As a bonus, these baked goods are not only safe for diabetics and people with gluten sensitivity, but also a good choice for many folks who are looking for a healthful alternative to traditional baked goods. Barring allergies to nuts or other ingredients we call for, these recipes are a perfect fit for anyone on a low-carb diet, such as Atkins, South Beach, the Belly Fat Cure, Sugar Busters, and others, and are also a healthy alternative for kids’ lunch boxes.

Obviously, there is no one diet that works for everyone. If you’re allergic or sensitive to tree nuts, these recipes won’t work for you. Fortunately, there are plenty of specialized cookbooks available, including some with a focus on allergen-free recipes (we’ve listed our favorites in the Resources section). Our mission here is to serve the large and, unfortunately, growing population of people with diabetes, prediabetes, weight loss and obesity struggles, and gluten intolerance. If the innovative recipes in this book accomplish this by offering you new and delicious options, it will be a very good day for us.

These baked goods do, of course, contain calories; however, when used to replace your normal, starch-based baked goods, they will actually help with weight loss. These recipes are free of calories from the sugars and refined grains typically used in baked goods—considered to be “empty” calories because they contain minimal nutrients beyond their carbohydrate. Sugars and refined grains are also rapidly converted into blood sugar (glucose), and if they aren’t quickly burned up by activity, they’re eventually stored as fat.

We believe that everyone will love these recipes, even people without dietary restrictions. It’s true that the baked goods they yield won’t taste like those made with wheat. For that matter, they also won’t taste like gluten-free baked goods made with rice and tapioca flour—and we view this as a good thing! They have their own distinctive flavor and texture, and we believe that they are extremely delicious and will please your palate. And regardless of dietary restrictions, most folks could benefit from eating fewer sugars and refined carbs, and from introducing more variety into their diet. This book will help you do just that.

All of that said, we imagine you’ve chosen this cookbook because you or someone you love has issues with sugar, gluten, obesity, or carbohydrates. If so, you’re probably well aware of all of the ins and outs of these medical conditions. However, if you have further questions about these topics, the Resources section will point you toward some reputable sources of information. Just to be clear, we aren’t making any health claims or offering a dietary plan in this book. That’s a job for the experts, and we’re happy to refer you to them. However, we will give you just a bit of background information on food allergies, gluten sensitivity, obesity, and diabetic considerations in the sections that follow. 

Italian Herb Bread
Makes 1 loaf (10 to 12 slices)

The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand—even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.

2 cups (8 oz / 227 g) almond flour   (blanched or natural)
1 cup (4 oz / 113 g) brown or golden flaxseed meal
2 teaspoons baking powder
1 teaspoon xanthan gum    (I did not use this)
1 teaspoon salt
1/2 teaspoon dried basil, or 1 tablespoon minced fresh basil   (I used  2 teaspoons Italian seasoning)
1/2 teaspoon crushed red pepper flakes, ground black pepper, or a combination
1/2 teaspoon dried rosemary or minced fresh rosemary
1/2 teaspoon dried parsley, or 1 tablespoon minced fresh Italian parsley
1/4 teaspoon dried thyme, or 1 teaspoon minced fresh thyme
1/8 teaspoon dried oregano, or 1/2 teaspoon minced fresh oregano
4 eggs (7 oz / 198 g)
1 cup (8 oz / 227 g) unsweetened milk   (I used homemade almond milk minus the chia)
1/2 cup (4 oz / 113 g) salted butter, melted

Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil. (I did not use any oil on the parchment)

In a medium bowl, combine the almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter (see page 27).

Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace
Available: Barnes and Noble, Amazon

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Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. The book “The Joy of Gluten-Free, Sugar-Free Baking” was purchased at the market price for this testing and review.

Shared with: GNOWFGLINS Simple Lives Thursday #129

The SOS Solar Sport solar oven is made by the Solar Oven Society, and its information states:

Persons Helping People (PHP) (the sponsor of the Solar Oven Society) is a 501(c)(3) non-profit corporation established in 1991 and based in Minnesota. Following the wishes of its first donor, Virginia Persons, PHP is dedicated to helping alleviate hunger in developing countries by helping people help themselves.

The materials used in the SOS Solar Sport are plastic (excluding the upgraded optional reflectors). The unit is lightweight (about 10 pounds) and easy to transport due to its elongated and low height design. In addition, the cooking chamber of the SOS Solar Sport is long and wide enough to handle a cookie sheet or two cooking pots, making it an effective “whole meal” cooker or baker.

There are several options when choosing the SOS Solar Sport, but the complete package includes the water pasteurization indicator (WAPI), 2 covered enamel cooking pots, thermometer, instruction manual and detachable, folding metal reflectors.

SOS SOLAR SPORT
Pros:

• Bake, roast, slow cook foods without electricity or power, as long as there is sun available.
• The design of the SOS Sport is wide enough for 2 3.4 quart pots, or cookie sheets.
• The SOS Solar Sport offers two positions for maximum sun absorption.
• The SOS base is wide and not easily tipped over.
• Optional  detachable, folding reflectors increase the temperatures and efficacy.
• The SOS Sport can pasteurize water and an optional WAPI (water pasteurization indicator) can be purchased.
• The Solar Sport is about 10 pounds and easily transported.

Benefits and features of the SOS Solar Sport

FAQs

SOS Solar Sport Brochure (pdf)

Cons:

• The materials are plastic, including the lid, which makes the unit less durable and may shorten its life span.
• The lid is 2 pieces of plastic held together with tape. While in theory this is supposed to create an insulated space, what ends up happening is moisture and condensation get trapped in between the plastic panels as they are not airtight. This cuts down on the effectiveness of  the food receiving the sun’s rays.
• The SOS Solar Sport was designed for third-world countries where the reflector would not be needed. Placing the reflectors onto the SOS Sport does increase the temperature, BUT, it also can (and frequently does) warp the plastic collar of the unit, allowing more air and condensation, which both cut down on its effectiveness.
• The plastic lid is attached to the plastic bottom by metal S-clamps that can easily become bent.
• The inside of the SOS Sport is a painted surface which scratches easily revealing a silver reflective surface underneath, which can interfere with the ability to absorb the sun’s rays.
• The inside corners are not flush, rather there are air spaces revealing the silver reflective surfaces and allowing spilled food to seep behind the plastic to the insulation.
• The materials and workmanship of the SOS Solar Sport are less than expected for the price of purchasing the unit.

Field Testing
The SOS Solar Sport is easy to transport and set up. It has two positions, one for Summer sun (low and wide) and one for Winter sun (higher and more narrow). It has a wide, stable base, not prone to tip-overs in the wind.

In full Summer sun, the SOS Solar Sport heats up to about 200 degrees slowly, but easily. However, a side-by-side field test with the Global Sun Oven reveal the SOS heated up more slowly and did not attain the higher temperatures of the GSO. The SOS Sport also did not retain temperatures as well as the Global Sun Oven.

In food testing, the food was cooked well, including baked goods which browned well. The food tasted very good and the texture was pleasing. The elongated design of the SOS Solar Sport affords larger cooking surfaces and double the pots of other cookers. The SOS Solar Sport excelled when using it as a “slow-cooker” where the cooking was low and slow and fit nicely with the Sport’s lower temperatures. The foods from this cooking method were cooked well and retained moisture.

Using the reflectors:
Attaching the reflectors takes a bit of dexterity and practice, but once attached, they focus the sun’s rays to the food inside the SOS Sport and should raise the temperature to cook foods better and faster as well as brown foods more effectively. The problem is that the manufacturer warns that the SOS Sport was not designed for using the reflectors and using them may result in warpage of the unit. In our testing this indeed did happen and the warpage was severe and one unit had to be returned for warpage.

From the SOS Solar Sport FAQ page:

12) When do I use reflectors?

In the early spring, late fall and winter or on partly cloudy days, the reflectors will increase solar gain and speed up cooking. Reflectors can raise the cooking temperature up to 350 degrees Fahrenheit and will cook food faster.

Because we have chosen plastic for durability and weatherability (especially in developing countries) some warpage of the plastic can occur with the use of reflectors. We recommend you discontinue use of reflectors when the thermometer registers temperatures of 300 degrees F or higher.”

The inside cooking chamber plastic sheet corners do not meet, there are small open areas in the corners which allows spilled food to seep behind the inner sheets. This happened during field testing – twice. The unit was difficult to clean out (the food tested was chili) as it pooled behind the inner plastic sheets that cover the silver reflective insulation material. We contacted the manufacturer who stated this was a common occurrence because the inside corners left open areas, but the unit could be washed and air-dried. We were not able to remove all of the spilled liquid which seeped behind the plastic sheets even though we hosed it out several times and followed the manufacturer’s directions for cleaning spilled food. This was a serious flaw in our opinion.

Overall:
The SOS Solar Sport is an effective solar oven under certain conditions and with certain considerations, however, the concerns regarding design and material flaws and the problems encountered during field testing yielded a less than stellar product review score. For the price, the SOS Solar Sport is only recommended with warnings and we recommend readers read our side-by-side review of the SOS Solar Sport and the Global Sun Oven.

Conclusion:
The SOS Solar Sport is recommended only with warnings.

Solar Oven Society

1754 Terrace Drive
Roseville, MN 55113

Telephone:  612-623-4700
Fax: 612-623-3311

Email: sos@solarovens.org

Disclaimer: Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained. Vickilynn Haycraft purchased the SOS Solar Sport at the market price for this testing and review.

However, rye bread can be a rather strong flavor and some people prefer a milder (kinder and gentler) rye bread that lends itself to sandwiches where the rye does not overpower or compete with the other flavors. Rye bread can also be dense and hearty and some people prefer a softer texture.

Enter this lovely, light and mild, yet definitely rye flavor, bread made from 100% freshly-ground whole grains. Give this recipe a try for a change or for a really great Reuben sandwich!

Light Rye Bread with Caraway
Makes 2 -3 loaves

Mill hard white wheat berries into flour in WonderMill    
Mill rye berries into flour in WonderMill

Ingredients
5 cups hard white whole wheat flour, freshly-ground
1 cup rye flour, freshly-ground
1 Tablespoon whole caraway seeds
2 Tablespoons vital wheat gluten flour
1 Tablespoon instant yeast
2 teaspoons salt
1 1/2 cups warm water (110 degrees)
3 Tablespoons organic apple cider vinegar
1 1/4 cup warm milk (110 degrees)  I use my homemade almond-chia milk
3 Tablespoons honey
3 Tablespoons extra virgin olive oil

Directions
In a large mixing bowl or stand mixer bowl, add all the dry ingredients EXCEPT the salt. Stir to mix.

In a measuring cup, place the warm water, vinegar and yeast. Let stand for 15 minutes, or until bubbly. Pour the milk / yeast mixture into the dry ingredients. Add water, honey and oil.  Mix well. Cover and let stand for 30 minutes. Add salt and stir to incorporate.

Stir and mix until dough cleans the sides of the bowl. If using a stand mixer, knead for 5 minutes or until smooth. * Add flour if dough is too wet and add water if dough is too dry.

If using hand method, stir with a large spoon until all dry ingredients are mixed with the wet. Turn dough out on an oiled surface and knead 8-10 minutes or until smooth and supple. Place in an oiled bowl, cover and let rise about an hour.

Punch down dough and divide into 2-3 equal portions. Work with one portion at a time, leaving the other portions covered to avoid drying out.

Roll each portion into a ball and place on an oiled baking sheet. Slash top of loaves. Cover with clean towel and let loaves rise until doubled.

Bake in a preheated 350 degree oven for 35 (for 3 smaller loaves) to 45 minutes (for 2 larger loaves) or until browned. Remove to a cooling rack and cover with a clean towel to soften crust as it cools.

Slice and enjoy!