Peter Cottontail's High Fiber Easter

Here comes Peter Cottontail, hopping down the bunny trail. Along the path, he follows his nose to munch on carrots, cabbage, and high fiber bunny cake. Fiberlady loves to celebrate all of the holidays, including Easter, because it gives her a occasion to share high fiber recipes and life enhancing information for your high fiber health.

A healthy daily diet should comprise fiber from a wide collection of foods high in distinct types of fibers, rather than from supplements. High-fiber foods offer five grams or more fiber-rich nutrients. There needs to be a blend of soluble and insoluble fibers.

12 OUNCES EQUALS HOW MANY CUPS

Fruits such as apples and citrus,leafy green veggies and oats are good examples of foods with soluble fiber. When these foods are eaten, fiber adds bulk as water is absorbed. This contributes to a feeling of plenty and so we tend to eat less. Weight loss is a real advantage when inspecting the typically rich, calorie-laden holiday menu.

For principal insoluble fiber, select whole grains, legumes, and most veggies and fruits. Insoluble fibers increase the bulk and weight of the food being digested. The increased viscosity from soluble fibers such as pectin slows down the movement straight through the intestinal journey which gives more time for nutrients to be absorbed by the body. Fiberlady reminds you to drink plenty of liquids when you eat fiber.

In addition to enhancing regularity, consuming sufficient amounts of fiber can aid in the prevention of any forms of cancer and heart disease. High fiber diets are helpful in delaying the onset or lowering the risks of many of these diseases.

Now that you have absorbed the scientific facts, you can focus on the plainly consuming flavors of some very tasty high fiber foods to add to your Easter menu.

This low fat, high-fiber pea and mint soup is an expected flavorful not to mention colorful addition to your Easter brunch or dinner.

Pea and Mint Soup

4 servings

Ingredients:

2 tsp olive oil

1/2 cup shallots, finely chopped

1 pound icy or fresh (shelled) green peas

1/4 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

3 cups fat free, reduced sodium chicken broth (or vegetable broth)

4 tbsp fat free or low fat sour cream or plain yogurt plus mint sprigs for garnish

Preparation:

Heat oil in a large pot or Dutch oven. Sauté shallots on a low heat until softened. Add peas, mint, parsley and broth, stirring well. Bring to a boil then simmer, partially covered, for 20 minutes.Transfer to a blender, reserving some of the liquid, and puree until smooth.

Add remaining liquid depending on desired thickness of soup. Ladle into 4 bowls and top with mint and yogurt or sour cream if desired.

Per Serving: Fiber: 5.8 grams; Calories: 130; Total Fat: 2.6 grams

Here is Peter Cottontail's heavenly dessert that will have you hopping back for more.

Carrot Cake

12 Servings

Ingredients:

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

Frosting

1 (8 ounce) holder cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners' sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preparation:

1. Preheat oven to 350 degrees. Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.

2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a isolate bowl, consolidate coconut, walnuts and raisins. Set aside.

3. Grate carrots (to make 3 cups). Set aside.

4. In a large bowl, consolidate sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

5. Add flour blend and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

6. Put batter into 10 inch Bundt pan. Bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted into town of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.

7. To make the frosting: In a large bowl, consolidate cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

per serving: Fiber: 3.1 grams; Calories: 642; Total Fat: 29.6 grams

Peter Cottontail's High Fiber Easter

12 OUNCES EQUALS HOW MANY CUPS

Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we pick to cook play an foremost role in our lives.

12 OUNCES EQUALS HOW MANY CUPS

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some habitancy will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. in fact a whole of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with habitancy on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and making ready Easter supper at my house this year for the first time in 24 years! I ultimately have a fully trained, very competent staff at my restaurant. They will cope all at the business, allowing me to cook for my family, relatives and friends. I reconsider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most entertaining things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are primary Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe quest here on this page. This is only a sampling of what you will find on my website.

Ham is a primary main course at this time of year, so I have included a marvelous ham recipe here, along with a incommunicable restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for sweetmeat - a marvelous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to originate your own excellent Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has all the time been one of my incommunicable restaurant recipes.

Hot Crab Artichoke recipe For 8-10

Preparation time: 15 minutes

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Dill Butter Recipe

Preparation time: 15 minutes. Makes sufficient for bean recipe above.

Triple Chocolate And Vanilla Cheesecake

Favorite restaurant sweetmeat recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Enjoy your Easter recipes and the enterprise of those you share them with! Cultivate the love!

Not Sure What To Serve For Easter Dinner?

12 OUNCES EQUALS HOW MANY CUPS