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August is National Peach Month ~ Cancer Treatment Centers of America Recipe

August is National Peach Month. To celebrate, Cancer Treatment Centers of America is highlighting the benefits of peaches and providing a tasty recipe in which to incorporate this fuzzy fruit. Peaches contain many antioxidants and vitamins that are not only good for the body, but also essential to maintaining a strong immune system. In fact, chlorogenic acid, one of the major antioxidants in peaches, helps to scavenge free radicals, reduce the effects of aging and deter chronic diseases. This antioxidant may also help ward off cancer and reduce body inflammation. One large peach, about 2 ¾ inches in diameter, contains the following:

  • Only 68 calories and zero fat
  • 570 international units of vitamin A, important to healthy vision and may help prevent cancer in organs and glands with epithelial tissue
  • 11.6 mg of vitamin C, an antioxidant and tissue-builder
  • %value;”>333 mg of potassium, which can help maintain a healthy blood pressure as well as prevent kidney stones and bone loss
  • 17 g of carbohydrates, 3 g of which come from fiber. Fiber is essential to smooth and healthy digestion, preventing constipation and ensuring colon health. Fiber may also play a role in regulating cholesterol levels, helping to reduce the risk of developing heart disease
  • Some antimicrobial activity
  • Good to excellent antioxidant activity
  • Good to excellent tumor growth inhibition activity

In addition to the nutritional value of peaches, this fruit also has cosmetic benefits as it helps make skin healthy and adds color to one’s complexion. Below are recipes for Cancer Treatment Centers of America’s Gluten Free/Sugar Free Pie Dough and Peach Pie Filling.

 

SUGAR FREE PEACH PIE FILLING

YIELD: 1 – 9” PIE FILLING

INGREDIENTS

3

CUPS

SLICED FRESH PEACHES

3

TABLESPOON

CORNSTARCH

1.5

TABLESPOON

SPLENDA

¼

TEASPOON

CINNAMON

¼

TEASPOON

NUTMEG

½

TEASPOON

VANILLA EXTRACT

½

TEASPOON

FINE SEA SALT

1

OZ

BUTTER

Method:

1. Toss the peaches with the cornstarch, Splenda, cinnamon, nutmeg, vanilla extract, salt and butter

2. Let stand 1 hour for fruit to macerate.

3. Fill the pie pan that has the crust already prepared and ready to accept the filling.

4. Cover the pie by folding over the overlapping dough towards the center.

5. Before baking make sure the top of the pie is vented to allow for expansion and breathing.

6. Bake at 350 degrees until golden brown and crust is crisp.

 

 

GLUTEN FREE/SUGAR FREE PIE DOUGH

YIELD 1 – 9” pie

INGREDIENTS

8

OZ

RICE FLOUR

2

TABLESPOON

CORN STARCH

3

TABLESPOON

POTATO STARCH

¼

TEASPOON

BAKING POWDER

5.5

OZ

BUTTER

½

TABLESPOON

SPENDA

1

TEASPOON

FINE SEA SALT

2-3

TABLESPOON

COLD WATER

1

TEASPOON

CHAMPAGNE VINEGAR

Method:

Use well method and cut in the butter, gently kneed, refrigerate and let rest. Roll out evenly to 1/8th inch thick. Roll to twice the size as needed, lay into a lightly greased pie pan with outside perimeter over the edge of the pie pan. Fill with prepared filling and gently folding pie dough in towards the center to for the top layer of the pie covering the filling. Brush with melted butter and lightly dust with cinnamon.

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