Opinion: Nutritional testing ahead on show

Information on the importance of nutritional testing and adding texture to the surface of fabric will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

After discovering how the lack of credible and easy-to-understand health information could negatively affect lives, Joy Stephenson-Laws decided to do something about it. She discovered the importance of nutritional testing. Her book is titled “Minerals: The Forgotten Nutrient.” She’ll also share the truth about multi-vitamins and mineral supplements. She’s from Burbank, California.

Barbara Crawford is a crafter and designer, and she’s going to demonstrate some techniques that result in texturizing the surface of fabric, older clothing, new garments or other items. It’s called “Catch and Release,” and you can turn a mundane item into something new and exciting. Her company is Crawford Designs and “Sewing Made Simple” Patterns. Crawford lives in Katy, Texas.

Information on using Chia seeds in a Paleo diet, making a custom upholstered headboard and using fondant to make ruffles and bows will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Cookbook author and dietitian Carol Fenster will talk about the Paleo diet and what it consists of, as well as the pros and cons. Then she’ll demonstrate using Chia seeds, which are high in Omega 3 and have a long shelf life, in recipes. Her company is Savory Palate, Inc. and she’s from Centennial, Colorado.

Rebecca Peck represents The Upholstery Studio, and they make kits for headboards, tuffets, cornices and other DIY projects. She is going to show how to make a beautiful custom upholstered headboard which will make your bedroom a haven of comfort. She’s from Phoenixville, Pennsylvania.

Laura Haselden is a self-taught cake decorating wonder! She’s going to demonstrate using fondant to make beautiful ruffles and bows for cakes or cupcakes. Her business is called Simply Sweet — Cakes by Laura. She is now living with her family in Germany.

Chia pudding

One of the easiest ways to use chia seeds is in no-cook puddings. Eat as a dessert or as a hot breakfast cereal. You can vary this basic recipe by adding your favorite flavorings, such as cocoa, dried fruits, coconut, or whatever appeals to you. Perhaps a sprinkle of cinnamon or a dusting of slivered almonds would be good.

1 tablespoon chia seeds

1/2 cup non-dairy milk of choice (almond, coconut, or hazelnut work well, but use what you like)

1 1/2 teaspoons sweetener of your choice (agave nectar, maple syrup, etc. Honey hardens when added to cold food so heat it first so it blends into the pudding)

1/2 teaspoon vanilla or almond extract

Whisk all of the ingredients together in a screw-top glass jar and refrigerate overnight. Shake or whisk a few times during the first two hours to redistribute the seeds as they soak up the liquid. Eat as a pudding, which will have a consistency similar to tapioca pudding. If you prefer a smoother texture, grind the chia seeds in a blender before blending with the other ingredients. Heat it for a hot breakfast cereal. Makes one serving.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

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