During my culinary training, my classmates and I were making a dessert using graham crackers when one of my classmates, who always had interesting trivia tidbits for every occasion, said, “You know that graham crackers were developed to keep boys from masturbating.” I thought this was hilarious, and vowed to one day put it in an article, and now it is time.

While working on my Food Network audition video, I decided to make Crunchy Corn Flake Chicken Fingers and Chocolate Peanut Butter Tofu Pie with a graham cracker crust. I had no idea, initially, that both corn flakes and graham crackers were allegedly invented by two like-minded individuals with the sole purpose of keeping sex off the minds of young boys.

Around 1830, Presbyterian preacher Sylvester Graham created his self-named wafers in the hopes of quelling the urges of horny young men. Seventh Day Adventist John Harvey Kellogg, the inventor of the popular Corn Flakes cereal, had such disdain for sex that he never even consummated his own marriage. Sorry, fellas but I think it takes much more than crackers and cereal to keep sex off the minds of testosterone-driven young men.

For centuries, young boys have been discouraged from this “act” as they were told it could result in permanent vision loss. In 1994, Surgeon General Dr. Joycelyn Elders was fired by President Clinton, of all people, when she commented that masturbation should be taught as part of the sexual education curriculum. A year later, May was designated the month for this healthy act in recognition of Dr. Elders’ courage to speak up about the matter.

To live a truly happy life means everything should be taken in moderation and with a grain of salt. Most of us may not agree with Graham and Kellogg, but that doesn’t mean we can’t enjoy the nutritious nibbles they bestowed upon us, especially when doing so brings up lively conversation.

Maybe next time you’re at party you can take these treats as you impress your friends with, “You know that graham crackers … .”

Crunchy Corn Flake Chicken Fingers

1 pound chicken breast, cut into 1/2 inch wide, 3 inch long strips

1 cup flour, your choice

2 teaspoons paprika

1teaspoon ground black pepper

1/2 teaspoon sea salt

2 cups almond milk or milk of your choice

2 Tablespoons lemon juice or apple cider vinegar

2 Tablespoons Dijon mustard

2 cups corn flakes, crushed (or flake cereal of your choice)

Mix flour with paprika, salt and pepper. Place corn flakes or other flake cereal in a plastic bag. Crush with a rolling pin or with the back of a pot. Pour milk, lemon juice or vinegar and mustard into a bowl. Mix with a fork. Rinse chicken under running water and pat dry. Dredge chicken in seasoned flour. Place in milk mixture to coat thoroughly and make a paste. Roll in cornflake crumbs. Set on baking tray lined with parchment paper. Bake at 350 degrees for 30 minutes. Makes eight servings: 200 calories, 6g fat, 14g protein, 24g carbs, 2g fiber.

Enjoy with Mango Barbecue sauce. See Web site for recipe.

Chocolate Peanut Butter Tofu Pie

Crust

1 1/2 cups graham crackers, crushed (9 whole sheets)

2 Tablespoons canola oil

2 Tablespoons ground flax

2 Tablespoons water

or 6 Tablespoons butter, melted

In place of canola oil, flax and water

Preheat oven to 350 degrees. In a mixing bowl, combine graham cracker crumbs and either melted butter or canola, flax and water. Mix well until all crumbs are moist. Press into 9-inch pie pan. Bake for 8-10 minutes until crust is firm. Allow crust to cool before filling with tofu mixture.

Filling

1 (12 ounce) package extra firm silken tofu

1/2 cup chocolate chips (3 ounces)

or in place of chocolate chips try;

3 Tablespoons dark, organic cocoa + 3 Tablespoon sugar + 2 Tablespoons Butter = 1/2 cup

1/2 cup peanut butter (you can omit peanut butter and simply double the chocolate)

2 Tablespoons almond milk (to facilitate blending ingredients)

Melt the chocolate chips (or cocoa, sugar and butter) in a metal bowl set over a pot of boiling water over medium-low heat, stirring frequently until fully melted. You can use a double boiler if you have one. Once the chocolate is melted, blend together the peanut butter, silken tofu, chocolate and milk in blender until smooth and creamy, adding a bit more milk if necessary. Consistency should be like thick pudding. Once pie is filled, place it in the refrigerator for at least one hour, up to one day, to set. Divide into 16 servings: 150 calories, 8g fat, 5g protein, 15g carbs, 3g fiber.

Elizabeth likes to share interesting food facts and recipes. All of her articles can be found on her Web site at www.TheKitchenVixen.com.