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4. Recipe Conversions
| “Before” | “After” |
| 1 ounce chocolate | 3 tablespoons carob powder + 1 tablespoon oil |
| 1 cup sugar | 3/4 cup honey (reduce liquid in recipe by 1/4 cup and lower oven temperature by 25 degrees) |
| 1 cup sugar | 1 cup molasses (reduce liquid by 1/3 cup) |
| 1 cup sugar | 3/4 cup date sugar |
| 1 tablespoon flour (used as thickener) | 1 tablespoon potato starch |
| 1 package active dry yeast or 1 cake compressed yeast |
1 tablespoon active dry yeast |
| 1 cup heavy sour cream | 1/3 cup butter and 2/3 cup sour milk |
| 1 cup thin sour cream | 3 tablespoons butter and 3/4 cup sour milk |
| 1 cup sour cream | 1 cup plain natural yogurt |
| 1 cup butter | 2/3 cup oil |
| 1 small fresh onion | 1 tablespoon dried minced onion, rehydrated |
| 1 small garlic clove | 1/4 teaspoon garlic powder or 1/2 teaspoon dried garlic, rehydrated |
These equivalents may be used as substitutes in recipes. Some of them are only a little better than the original ingredients. Some are no better—for convenience only. If you must make ice cream or baked “treats,” the best sweetener would be seeded, cut-up dates, blended with some of the liquid of the recipe, in optional amounts, the less the better.
Home > Lesson 27 – Preparing And Serving Foods For Best Nourishment, Part II
- 1. Cooked Foods
- 2. Preparation Of Cooked Foods
- 3. Miscellaneous Recipes
- 4. Recipe Conversions
- 5. Questions & Answers
- Article #1: Your Probing Mind By Virginia Vetrano, B.S., D.C.
- Article #2: Hygienic Considerations In The Selection of Foods By Ralph C. Cinque, D. C.
- Article #3: How To Get More Food Value for Your Money By Marti Fry
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Support our website, and your well being, by purchasing our 2380 pages megabook.
Raw Food Explained: Life Science
Today only $37 (discounted from $197)