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Posts Tagged ‘organic food’

I was just reading an article by Dr. Mercola and came across this:

As Mark Hyman, M.D., editor-in-chief of Alternative Therapies in Health and Medicine, wrote:

“As a species, we once ate a complex unrefined wild diet consisting of a wide variety of plant and animal foods rich in phytonutrients, fiber and omega-3 fatty acids. Now, our monotonous diet triggers different and diseased patterns of gene expression.

The USDA reports that the top nine foods eaten by Americans are:

  • Whole cow”s milk
  • 2 percent milk
  • Processed American cheese
  • White bread
  • White flour
  • White rolls
  • Refined sugar
  • Colas
  • Ground beef
  • All of these foods are foreign to our genome that evolved on a Paleolithic diet. This mono diet creates altered patterns of gene expression that lead to disease, including food allergy or sensitivity.”

    Whew!  That list completely overwhelmed me.  I am amazed (although it is not really a shock) that these are Americans’ top foods.  Where are the greens, the fresh fruit, anything that is not processed?  In this holiday season I ask you all, for your health, to make home-cooked meals and to add one ingredient that is new for you – and not processed!  Nourish yourself as you celebrate and see how it changes your world.


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    A fast and easy recipe.  Enjoy these as breakfast or with as a savory base for dinner.  Experiment, feel free, and have fun!
    Gluten Free Crepes –
    1 cup coconut/almond/hemp milk
    2 eggs
    1/4 tsp xanathan gum (found in the baking section)
    2/3 + cup of gluten free flour (I blend my own from sorgum, teff, tapioca, buckwheat, arrowroot, brown rice, etc. – but you can by a pre-made mixture)
    1 tsp sea salt
    1/4 cup sunflower oil (canola works well too as does walnut, grapeseed, etc)
    Dash of vanilla extract
    …I believe those are all of the ingredients off the top of my head…
    1. Place them all in a blender and liquify  (or mix by hand until all the lumps are gone)
    2. The batter should be very thin and runny but with more consistency than water – add more milk if it’s too thick or add more flour if it’s too thin…
    3. Heat a crepe pan, skillet, or any pan that you can access the side of the crepe easily with – to medium-high heat.
    4. Pour about 1/4 a cup of batter and smooth into a skinny-big pancake with the flat side of a large spoon
    5. Cook on one side until small bubbles form in the crepe or until the sides of the crepe start to lift off of the pan
    6. Flip (WEEE!! – hard) and cook for about 30 seconds to a minute on the second side
    Use your favorite toppings – I like to grind hazelnuts, sprinkle coconut flakes, pour maple syrup, and spread on apple butter for a few…

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    Today I woke early without our usual breakfast ingredients in the house.  No eggs, no fresh chard – uh oh.  Instead of driving into town, I decided to get creative.  Here is an easy and lovely recipe for gluten-free, egg-free, scones.  These scones could be made as a vegan version, however organic butter is an incredible substance and the only form of dairy I consume.  Despite its bad name, butter is a superfood – containing Vitamins A, D, E, and K along with healthy fats needed for hormone production, cellular repair, and so many other essential functions.  Similarly, butter is also rich in trace minerals such as selenium – an antioxidant and a necessary cofactor for thyroid hormone production.  Butter also contains butyric acid, the preferred “food” for the cells in the colon and also known to be protective for colon cancer.

    Ok – enough of the science!  Let’s eat!

    Gluten Free Sunday Morning Scones:

    Preheat the oven to 375º

    Ingredients:

    2  1/3 cup of gluten free flour mix (this morning I used Pamela’s)

    1/3 cup organic unrefined sugar (or a substitute such a maple syrup)

    1/4 tsp. sea salt

    1 tsp baking powder

    8 tablespoons organic butter – at room temperature (you can use a good quality non-hydrogenated margarine)

    2/3 cup milk (I used homemade almond milk)

    2 tsp arrowroot flour with 1 T water (or one egg or another egg replacer)

    1 T. organic yogurt (I use coconut yogurt)

    1 tsp. apple cider vinegar

    1/2 tsp. almond extract

    1/2 cup shredded coconut

    1/2 cup currants

    Directions:

    1. Mix all of the dry ingredients together in a medium sized mixing bowl.  Sifting the flour helps with lumps and bumps.  If you do not have a sifter use a fork to break up any pieces of flour.

    2. Cut the butter into the dry mixture- you can do this with two knives, special gizmos for pastry making, or use your hands!  The butter should become integrated so that your bowl contains pea-sized flour-butter bits with no left over flour on the bottom.

    3. Mix the arrowroot and water together and set aside.

    4. Add the almond extract, the yogurt, the apple cider vinegar, and the arrowroot mixture to the dry ingredients.

    5. Add the milk and stir until evenly distributed.  The batter will be thick.

    6. Stir in the currants and the coconut.

    7. If you have time place the dough back into the fridge for at least two hours.  (This will help the dough have shape later during the cooking process) If you are hungry, like I was, put big dollops of the batter onto a cookie sheet.  (Your scones might not be perfectly shaped – but they still taste wonderful!)  Using your hands, shape them into scone shapes.  Put in the oven and bake for around 15 minutes.

    8. Enjoy!

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