Borden: Nutrition on upcoming show

link Sheryl Borden

Information on optimizing nutrition and converting a Roman shade to make it safety compliant will be the featured topics on “Creative Living” at 9:30 p.m. and at noon on Thursday.

Louix Dor Dempriey is a spiritual master, and he’s going to talk about optimizing nutrition. He stresses that moderation and temperance are much more successful than obsessive, compulsive diets.

Terrell Sundermann will give a brief overview of the latest Roman shade safety standards, and then show how to convert an existing Roman shade to make it safety compliant.

Information on using organic sweeteners in recipes and making a professional Roman shade will be the featured topics on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Marie Oser will demonstrate using various organic sweeteners in recipes. She’ll also explain the Fair Trade Agreement.

Terrell Sundermann will point out the differences between a standard Roman shade and a professional Roman shade and then demonstrate how to make a Roman shade that can be mounted to the window or wall.

Chocolate bread pudding

Served warm during winter or cold during summer, this recipe surpasses traditional bread pudding and is a good way to use leftover bread.

Ingredients:

• 5 slices fresh whole wheat bread

• 2 1/2 cups soy milk

• 1 1/2 cups wholesome sweeteners

Organic fair trade sucanat

• 1/4 cup pecan or other nut butter

• 1/4 cup cocoa powder

• 1 tablespoon arrowroot powder or cornstarch

• 1/16 teaspoon clove powder

• 1/4 cup agar flakes (or 1 tablespoon agar powder)

• 1 1/2 cups water

Cut the bread into 1-inch cubes (this should yield 4 cups). In a large mixing bowl, combine the milk, sucanat, pecan butter, cocoa powder, arrowroot and cloves and mix well. In a small mixing bowl, combine the agar with the water and let sit for one minute, then add to soy milk mixture.

Mix well and pour over the bread cubes, cover and let sit at room temperature for four hours.

Preheat oven to 350 degrees F. Lightly oil a 6-cup baking dish. After the four-hour resting time, stir bread mixture with a wooden spoon, and pour into the baking dish. Cover and bake for 40 minutes.

This dessert can be served hot out of the oven. However, it is best to let cool for at least 30 minutes to set up before serving. Serve with hazelnut or regular whipped cream.

“Creative Living” is produced and hosted by Sheryl Borden.