What Our Readers Are Saying

I read your e-books last night…really, really great information!  I think you hit the mark of presenting powerful information without an extremist approach. The recipes are really great, definitely going to suggest the sweet potato chili to my brother for his business and the cherry corn muffins sound delightful as well!

– Michelle Waithe, RHN

I am so enjoying your book.  Your common sense strikes such a cord.  Really, good nutrition is so basic and yet we have complicated it to such an absurd degree.  You are a voice of reason and sound principles.   Thanks so much for inspiring me to get back into the kitchen with so many of the new yet old foodstuffs.

– Nancy Wright

“Lorene Sauro has the sweetest, most sumptuous and healthiest book on desserts and baked goods. I could smell the cookies baking just turning the pages. Learning the basics of baking, dessert making and natural whole grains and sweeteners from the master will be a benefit to every reader’s diet.”

– Elson M. Haas, MD, Nutritional Medicine Practitioner, Author of Staying Healthy With Nutrition

This book is a treasure of knowledgeable, common sense advice, guaranteed to give back the pleasure of baking to those who may have been discouraged by negative propaganda regarding this healthy and delicious art. Baking is indeed an art, and Lorene Sauro, RHN, turns out to be a great artist

– Danielle Perrault, Founder of the Canadian School of Natural Nutrition
Gluten free Wild Blueberry Lime Buckle

Wild Blueberry Lime Buckle (Includes Gluten Free Version)

Here is a simple dessert for August. The buckles can be made ahead of time. Warm before serving and top with crème fraiche, ice cream or whipping cream. Gluten free version is below. Blueberry Lime Buckle Crumble 1/4 cup spelt 1/4 cup kamut flour or organic all-purpose, unbleached flour 1/4 cup unsalted butter, at room […]

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12 Tips for Getting Back Into the Kitchen and Taking Control of Your Food

Consider this: There are over 3000 chemicals in use as food additives and when you also take into account the pesticide residues and the chemicals in the packaging, the number climbs to 12,000 chemicals. It would take years and a lot of consumer advocacy and political will to get these removed from our food. However, […]

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The Myth of the Nutrition Label

It should not be surprising that people are confused about what foods are “nutritious”. If the criteria are met with the information contained on a nutrition labels, then we are in deep doo doo. And this is where nutrition science and the dietetic profession have failed us.   I spent last week doing nutrition labels. […]

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Walnut Cormulette

Walnut Cormulette

3 tbsp walnuts or pecans 1/2 cup plus 1 tbsp butter 1/3 cup organic sugar plus 2 tbsp sucanat or 1/2 cup coconut sweetener or palm sugar 1/2 tsp vanilla 1/2 tbsp (1.5 tsp) water 1/2 tsp chia, ground in a coffee grinder 3/4 cup whole spelt flour 2/3 cup whole kamut flour 1/2 tsp […]

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A Few Words About White Flour (Good News)

I sit here with my sourdough challah proofs in the proofer, made probably with about 60% organic white flour and 40% whole wheat and it makes me think about all the health advocates out there who absolutely say no to white flour. I am certainly a big fan of whole grains because of the wonderful […]

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Eat, Upregulate and Be Merry

Normally, at this time of year, I might write about some healthy options for treats. After the events of the weekend, I have decided to forego the attempt. Really, who cares? Once again, Mother Nature demonstrated who is really in charge. I was quite fortunate in that my power only went off in the middle […]

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Gluten-Free’s Handy Helper For Cleansing The Colon

As part of the process of developing a number of gluten-free products, I have been forced to eat some of the gluten-free products others are making out there in the marketplace. I am not going to comment on the taste or texture – there are no words for most of what I have had to […]

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Savory Kolacky

Savory Kolacky

One the big hits at the Whole Grains and Whole Sweetener baking workshop was Savouyr Kolacky. Based on a traditional eastern European recipe, they are also known as kolache. Many a Czech and Slovak family have passed down their own version of this recipe, and thanks to Czech immigrants, many North Americans now enjoy them […]

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Mangel and Moringa Muffins

Watch the Video! Makes 12 muffins 1/2 cup butter 1 cup organic yellow sugar or sucanat 1/2 tsp vanilla 1 1/2 cups mangel (or beets), peeled and cut into cubes 2 eggs 2 cups spelt flour minus 2 tbsp. 2 tbsp. moringa 1 tsp baking soda 1/2 tsp sea salt 2 tsp cinnamon 1 1/2 […]

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A Pastry Queen Goes Green

A Pastry Queen Goes Green – 2nd Edition

Featuring over 200 recipes, baking tips and instructions for using whole grains and whole sweeteners. Perfect for the novice and the serious baker with substitution charts and a gluten-free section. Dairy-free options included. If you have a sweet-tooth but do not want to eat a lot of white sugar and white and flour than this […]

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