This time on the podcast, Mel chats with Lawrence MacLellan. He is a reflexologist from Canada who has been doing this work for twenty-four years. Don’t miss this fascinating interview.
Unfortunately, the particular book he mentioned by Kevin and Barbara Kunz is out of print. However, you can find other books by them, and on reflexology in general from Bookshare, Recordings for the Blind and Dyslexic, and anywhere electronic books are sold.
Then, Peggy is joined by her daughter for “Let’s Eat.” This time, they’re making an apple cake recipe from Pampered Chef.
The recipe follows:
THIS APPLESAUCE CAKE HAS ALL THE FLAVORS OF FALL - PLUS A SIMPLE HOMEMADE CARAMEL SAUCE!
· Oil for brushing pan
· 1 red apple such as Gala, Braeburn, or Fuji
· 1 pkg (15.25 oz or 515 g) spice cake mix
· 1 ½ cups (375 mL) unsweetened applesauce
· Salted Caramel Sauce
· ½ cup (125 mL) pure maple syrup
· 2 tbsp (30 mL) butter
· Coarse sea salt
3 Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan.
4 In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly.
5 Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes.
6 Place the syrup in a small saucepan. Heat over medium-high heat until small bubbles form, stirring occasionally. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly.
7 Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey).
8 Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt.
Yield: 12servings of 1 slice
Nutrients per serving: Calories 210, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g
To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed.
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