Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 290
Calories from Fat 110
 % Daily Value*
Total Fat 12g19%
  Saturated Fat 4g21%
  Mono Fat 6g 
Cholesterol 16mg5%
Sodium 45mg2%
Total Carbs 41g14%
  Dietary Fiber 4g15%
  Sugars 0g 
Protein 5g 
Iron10%
Calcium6%
Vitamin B-610%
Vitamin C1%
Vitamin E16%
Vitamin A2%
Selenium6%
Manganese80%
Copper15%
Zinc8%
Potassium6%
Phosphorus15%
Magnesium20%
Pantothenic acid5%
Niacin14%
Riboflavin6%
Thiamin13%
Folate14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Baked Rice Pudding

Polly Pitchford, Full Spectrum Health™

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Good for breakfast, dessert or snack.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 2 cups cooked brown rice
  • 2 cups vanilla rice milk
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons whole wheat pastry flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter
  • 1/4 cup almonds, chopped
    •
    Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 400°. Place rice in a mixing bowl. Using a wooden spoon, break up any clumps of rice. In a blender or food processor blend together rice milk, cinnamon, flour, vanilla, and almond butter. Pour wet mixture into the rice and mix well. Transfer to a baking dish and bake for 45 minutes. Remove from the oven and allow to cool for a few minutes. Serve with almonds.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.