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Sweet Gingerbread

Ingredients:

• 1 ¾ cups whole wheat pastry flour
• ¼ cup packed light brown sugar
• 1 ½ tablespoons ground ginger
• ¼ teaspoons ground cinnamon
• ¼ teaspoons ground nutmeg
• ¼ teaspoons ground cloves
• 1 ½ teaspoons baking soda
• ½ teaspoons salt
• ½ cup dark unsulfured molasses
• ½ cup unsweetened applesauce
• 6 tablespoon canola oil
• 1 large egg
• ½ cup boiling water

Directions: Coat loaf pan with canola oil spray and preheat oven to 350 degrees. In a medium sized bowl mix together the following dry ingredients: flour, sugar, spices, baking soda and salt. In a separate large bowl whisk together the molasses, applesauce, canola oil, and egg. Combine dry and wet ingredients. Slowly mix in boiling water and pour batter into prepared loaf pan. Bake for 35 minutes – 40 minutes. Allow the gingerbread to cool for 30 minutes in the pan. Remove gingerbread from pan and serve warm. This dish is great served with fresh fruit and can be stored in the fridge for up to 3 days.

Colorful Holiday Salsa

Colorful Holiday Salsa

Ingredients:

• 1 cup pomegranate arils
• 1 fuji apple, chopped
• 1 tablespoon finely chopped red onion
• 2 teaspoons finely chopped jalapeno pepper, optional
• 2 tablespoons pomegranate juice
• ¼ teaspoons salt
• Freshly ground black pepper
• ¼ cup chopped cilantro

Directions: In a medium sized bowl combine pomegranate arils, apple, red onion, jalapeno, pomegranate juice, salt and pepper. Blend well with a fork. Mix in cilantro and let salsa sit for at least 10 – 15 minutes, to help intensify the flavor combination. This dish is great served with whole grain pita bread or as a garnish for salmon or chicken. You can store salsa tightly covered for 2 days in the refrigerator.

Recipes tailored from AICR.org's Healthy Recipes and prepared by Allie Farley, M.S., R.D., L.D., registered dietitian at VCU Health. Visit Allie's blog on Diet and Nutrition for more recipes and information about the connection between diet and cancer survivorship.

Written by: Massey Communications Office