Sue asks… Is there a difference between whole wheat flour and whole wheat pastry flour? I want to make your chocolate brownies but my whole wheat flour doesn’t say “pastry flour” And when we went to the store, I saw nothing that said pastry flour??

My Response:

Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). I only use whole wheat flour when baking bread. For all other uses, like cookies, cakes, pancakes, muffins, etc. I use whole wheat PASTRY flour. My grocery store carries it but if yours doesn’t, you will likely find it at a health food store or online.

Chris asks… I noticed in your what’s cooking today section that you eat salads almost every day but you never mention the dressing. Do you have any good salad dressing recipes you can share? I’m trying to get my family to eat more salads. thank you.

My Response…

You’re right, I do eat salads every day and the dressings are always olive based and only vary by the type of vinegar I use (or sometimes lemon). I never make creamy dressings because it’s more important to eat healthy fats and olive oil is the most heart-healthy of them all, and it also does wonders for the skin. So I see salads as the best opportunity to get a daily dose of extra virgin olive oil. My combinations are always olive oil plus: (pick one) balsamic vinegar, pomegranate vinegar, white balsamic, pomegranate molasses, cherry vinegar, fresh lemon or lime juice. I’m always looking for new flavors of vinegar and I always add a little salt and freshly ground pepper. – Jenny Jones