I nformation on building self-esteem, making strawberry recipes and food gifts and packaging ideas will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Based on his book titled “Nuggets of Gold,” Wilny Audain says that having it “all” is about having a healthy self-esteem. His company is called Living Circle in Hialeah, Fla.
Sue Harrell represents the Florida Strawberry Growers Association in Plant City, Fla., and she’ll show how to make food gifts for any occasion. She’ll also explain how strawberries are grown and harvested, as well as discuss nutrition, selection and storage.
Connie Moyers is going to share some food gift ideas and some very clever packaging for these gifts. Moyers is with the New Mexico Cooperative Extension Service and lives in Clovis.
Information on using canned pears and gluten-free cooking will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Nutritionist and author Pat Baird believes that food should not only taste good but be good for us, and canned pears are always ripe, peeled and ready-to-go. Baird represents the Pear Bureau Northwest and lives in Greenwich, Conn.
Celiac and cookbook author Bette Hagman (now deceased) will show how a person who is gluten intolerant can carry minimum food and survive any type of travel.
Strawberry Nut Bread
• 10 ounces sliced frozen strawberries and juice
• 1 teaspoon baking soda
• 3 eggs, slightly beaten
• 1 1/4 cups chopped walnuts
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3 1/4 cups self-rising flour
• 1 3/4 cups sugar
• 1 cup plus 2 tablespoons oil
Mix flour, sugar, cinnamon, salt and baking soda in a large bowl. Add eggs, oil and sliced strawberries with juice and blend well. Fold in walnuts. Do not use a mixer. Pour into two greased and floured loaf pans. Bake at 350 degrees F for 50-60 minutes.