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Healthy Eating Cookbook

	Cookbook Image - 127611	Title: Healthy Eating Cookbook	By: Charles Van Amerongen	Group/Family Location: La Center, WA	Organization: Charles Van Amerongen
Book Number: 127611
From: La Center, WA
Number of Recipes: 273
Binding Style: Hard Back

Special Features: Tabbed full color dividers with sugestions on the back with my own pictures on the front and cover. Will stay open to the page you want. Very clear and precise recipes & directions. Accepted are most credit cards , debit cards and Money orders.

Description: No Gluten, No Dairy & No Sugar. Traditional, Family Dutch Recipes and my own recipes. These recipes should be good for diabetics. No red meat is used and recommend using organic ingredients. I also do not use baking powder. The recipes are low sodium and low calorie using only Olive and Canola Oils. The flour , I purchase the grains and mill my own flour using a nutra-bullet that way it is cheaper and you can't always find the flours. If you have trouble finding gluten free pasta, check internet. I have found the New Season's, Chuck's and Walmart supposed to carry.

How to Purchase

Make check payable to:
Charles Van Amerongen

Mail order to:
Charles Van Amerongen
Att: Healthy Eating Cook Book
36009 NE 31st Ave
La Center, WA 98629-4001
Phone: 3609090228

Cost: $24.95
plus $4.00 S/H per book.

Washington residents add 7.7% state and local sales tax to your order.

Favorite Recipe

Zucchini Banana Nut Bread
By: Charles Van Amerongen

  • 1 1/2 cupsoat flour
  • 1 cup millet flour
  • 3/4 cup brown rice flour
  • 1 cup canola oil
  • 1 cup honey or stevia
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp sea salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 eggs, slightly beaten
  • 1/3 cup walnuts
  • 1/3 cup raisins
  • 1 1/2 tsp vanilla
  • 2-3 bananas, mashed
  • 2 cups zuchini, shredded

Combine the dry ingredients in a large mixing bowl and blend thoroughly. Add the rest of the ingredients except the nuts and raisins. The oil first then honey and blend thoroughly. Add the nuts and raisins, if desired, blending thoroughly again. Pour into 2 greased and floured medium loaf pans. Bake at 350 for 45 minutes to 1 hour or until golden brown and a toothpick comes out a little moist with dough when inserted into the center.remove from the oven, let rest 5 minutes then invert onto wire racks to cool.

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