SThe Sun/Sunday, February 16, 2014


FLAIR


www.sunnewspapers.net Page 5


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 '4 By MARY KLEISS

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 FRESH
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Readers' requests: good for ya recipes


ow that Sesame Street
 is advocating healthy
 snacks and lunches for
kids, I thought I'd follow suit
and do a column on healthy
recipes. Plus a few readers have
requested recipes for healthy
weight-watching with less salt in
the preparation.
 Substituting herbs and
spices for salt is an alternative,
although I can't give salt up
completely. For over 50 years,
I've been using Gaylord Hauser's
veggie salt from health food
stores. It's a composite of
ground vegetables with a little
added sea salt. It's somewhat
costly, but a box lasts many
months as you use less of it.
Tasty as well!
 I've also been using wheat
germ for decades. It can be
sprinkled on any baked recipe,
mixed in with ground beef
recipes or just as a topping on
desserts ... and no one will ever
know the added vitamins and
minerals they're getting. Just
don't tell them it's called "Wheat
GERM!"
 Thanks for reading!

 WHEAT GERM SCRAMBLED EGGS
 (My very favorite breakfast!)


 4 eggs
 Butter
 1 tablespoon, or to taste, of
wheat germ (I like Kretschmer)
 Veggie salt, pepper
 Beat the eggs well. Stir in
wheat germ, salt and pepper.
Pour eggs into a preheated
greased skillet. Cook, stirring,
just till moistness is gone; don't
overcook. Serves 2. (Or just me.)

 BREAKFAST FRUIT COCKTAIL
 1 ripe banana peeled and
sliced
 2 oranges peeled and seeded,
cut into chunks
 1 8-ounce can juice packed
pineapple chunks, undrained
 1 tablespoon undiluted,
unsweetened frozen pineapple
juice concentrate, thawed
 4 teaspoons flaked coconut
 Wheat germ
 Combine fruits and juice con-
centrate in a bowl. Spoon into
four stemmed glasses, sprinkle
with coconut and wheat germ.

 HIGH FIBER FRENCH TOAST
 12 cup liquid egg substitute
 cup skim milk
 1 teaspoon vanilla
 12 teaspoon salt, optional
 8 slices high-fiber whole


wheat bread
 Cinnamon or powdered sugar,
optional
 Beat together egg substitute,
milk, vanilla and salt in a bowl.
Pour into a shallow rectangular
pan. Arrange bread in pan in sin-
gle layer. Turn bread frequently
till all slices are completely
saturated with egg mixture.
Heat a non-stick skillet over
medium heat and brown bread
slices, over low heat, on both
sides. Sprinkle with cinnamon or
powdered sugar.

 TOMATO AVOCADO SANDWICHES
 1/2 cup Smoked Bacon Ranch
dressing
 8 large slices whole wheat
bread
 1 avocado, peeled and cut
into 8 wedges
 8 Romaine lettuce leaves,
rinsed and patted dry
 2 nice tomatoes, thinly sliced
 12 red onion, thinly sliced
 Spread ranch dressing over
one side of each slice of bread.
Top the slices with an equal
number of avocado slices, 2 let-
tuce leaves, tomato and onion
slices. Slice each sandwich in
half on the diagonal and serve
at once. That's it!


ORANGE SAUCE BRUSSELS SPROUTS
 4 cups fresh Brussels sprouts
(or frozen)
 1 6-ounce can unsweetened
orange juice
 2 cup water
 2 teaspoon cornstarch
 ,, teaspoon cinnamon
 Veggie salt, pepper to taste
 Combine all ingredients in a
saucepan. Cover and simmer
6-7 minutes or till Brussels
sprouts are nearly tender.
Uncover and continue to
simmer, stirring occasionally, till
most of the liquid has evaporat-
ed. Serves 6.

 STIR-FRIED PEPPERS AND ONIONS
 2 red or green bell peppers (or
1 or each) cut into narrow strips
 1 large onion, diced
 2 tablespoons low sodium soy
sauce
 2 tablespoons white wine (or
cooking wine)
 2 tablespoons safflower oil
 In nonstick skillet, combine
all ingredients. Cover and
simmer over moderate heat 2
minutes. Uncover and con-
tinue to cook till most of the
liquid has evaporated, stirring
occasionally, and vegetables
just begin to brown. 4 servings.


 FRESH TOMATO SALSA
 2 cups peeled, seeded and
coarsely chopped tomato
 2 cup minced green onion
 2 cup tomato sauce
 2 tablespoons chopped fresh
parsley
 2-3 teaspoons minced green
chiles
 2 teaspoons lemon juice
 Veggie salt and pepper to
taste
 Combine all ingredients in a
small bowl, stirring gently. Cover
and chill at least four hours.
Serve with fajitas, if desired.
Yields 2 A cups.

STRAWBERRIES AND PEACH SUNDAES
 2 cups each sliced strawber-
ries and sliced peaches
 ,' cup orange juice
 1 pint vanilla ice cream
 Wheat germ
 Combine sliced fruit with
orange juice. Scoop ice cream
into individual dishes, top with
fruit mixture sprinkle with
wheat germ. Delicious!

 HAVE A RECIPE?
 Mary Kleiss welcomes calls, suggestions
 and recipes for her column. Email her at
 mkleiss@msn.com, or call 941-889-7297.


RUNWAY
FROM PAGE 1
and sew used mops into
surprising elegance.
 The event was not
a novel concept. The
California-based Haute
Trash Artists Collaborative
has been putting on such
shows for 20 years and is
getting ready for one in
Missouri.
 "Junk to Funk" in
Portland creates
avant-garde fashion out
of trash to "get people to
think differently about
waste."
 "Trashion usually refers
to'making something
from nothing'for aes-
thetic purposes, not for
practical use'Wikipedia
states.
 Jody Buyas, coordi-
nator of Keep Orlando
Beautiful, a non-profit
program administered by
the city, said the Trash 2
Trends show came out of
brainstorming for a fund-
raising theme. A staffer
recalled a similar event in
South Carolina.
 "It brings together art,
fashion, recycling and the
environment;'" Buyas said.
 Marcy Singhaus, a
longtime designer of
theatrical costumes in
Orlando, had her pattern
"in my head"to assemble
scraps bedazzled with
sequins, rhinestones and
beads.
 Her model for Trash 2
Trends is brother-in-law
and actor Sam Singhaus
done up in his alter-ego
character of Miss Sammy.
 Marie Stevens featured
electronic waste. She
collected old CDs for
weeks and now has "Oh,
wow, a lot! Hundreds."
 After softening them
in hot water, she cuts
the discs to shape and
glues or sews them into
a fish-scale pattern for
a futuristic, fairy tale
impression.
 "I hope it looks really
cool on the runway,
but it's not something
you would wear unless
don't want to sit down,"


MCT PHOTOS


Kyla Swanberg, right, works on her aluminum can dress with her friend and model, Cat Heronimo
in her home studio in Orlando, Fla., Jan. 17.


Stevens said.
 Kelly-Anne Salazar
actually aimed to create
discomfort. She worked
with electronic cables,
trash bags, plastic bottles
and acrylic paint to con-
vey "frenzy"and "suffoca-
tion'and how technology
flows "through our veins
like a virus'."
 Lisa Rosario put glam
into recycling cardboard.
She peeled apart boxes to
get to their corrugated in-
sides, which she painted
to come out like leather
and stitched onto muslin
to create a two-piece
ensemble.
 Kyla Swanberg scis-
sored open hundreds
of soda and beer cans,
cut them into strips and
subdued their sharp
edges and bends with a
mallet. In her studio, she
is weaving the ham-
mer-dimpled shapes with
thin aluminum wire into
a dress.
 "Recycling needs to be
trendy," Swanberg said.
"When I go to friends'
homes and they say'we
don't recycle;I'm like,
really?"


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Fashion week
 I MCT PHOTO

 Coach has a
 brand-new -
 and creative
 director, who
 is putting an
 edgier, more
 streetwise spin
 on the classic
 American label.
 British designer
 Stuart Vevers
 ushered in a
 new era for the
 $1 billion brand
 on Thursday
 when he
 presented his
 first collection
 of clothing and
 accessories for
 Coach as New
 York Fashion
 Week got
 underway.


Financing Available I