With all the information out there, we really have no excuse for falling for the latest diets, or trying to loop hole our way to eating healthier with faux diet foods.
However, though we have an overwhelming amount of information, it's difficult to know where to begin and to keep taking steps to improve. It's much easier to feel justified by doing a few things while still indulging in very unhealthy things. It's also easy to bypass logic and buy into commercial health sensations.
What I want to do.. is to be truly healthy to the best I can, and rely on God for the rest. But I am accountable for what I can do, faith is not taking advantage of grace. Not with fads or by compromising health for instant gratification that advertises "less" consequences than the competitor. I also do not want to be a health nut that becomes a vegan and miss vitally important nutrition out of fear. Balance! This is also hard when with competing information and complacent attitudes all around us try to make us conform to how they live to validate themselves.
Here is a website that has truly healthy recipes. http://heavenlyhomemakers.com/ (http://heavenlyhomemakers.com/)
This woman has also shared her story of how they went from regular eating Amercians to the healthy habits they have now. They have a meager income and yet are truly full. Through changing their diet, they also share how they overcame common sicknesses like eczema on their 1 of 4 boys.
I would like someday to eat all organic food, but until then I'm trying to replace my not so healthy foods with truly healthy ones. It takes a whole mind change. To understand that fat is not the enemy, but unbalanced lifestyle and unnatural foods are! It's actually quite liberating to stop caring about calories and instead look at what you're getting in your food as a whole and balance that. That REAL butter in moderation is better any and every day than margarine or any other processed imitation no matter how much they add to it to make it seem healthy.
Some of the recipes I post in here will be from there that I have tried and liked. Some of them I have even tweaked a bit for my family.
Tips for making your salad worth it.
video http://abcnews.go.com/Health/video/sabotage-salad-10076612 (http://abcnews.go.com/Health/video/sabotage-salad-10076612)
MSG-Monosodium Glutamate http://www.squidoo.com/msg-health (http://www.squidoo.com/msg-health)
Tons of info and more links on MSG, how it is in so much processed food and linked to alzheimers.
Homemade Ranch:
http://heavenlyhomemakers.com/healthy-homemade-salad-dressing-ideas (http://heavenlyhomemakers.com/healthy-homemade-salad-dressing-ideas)
5 Tablespoons dried minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
Wonderful, I've been wanting a Ranch recipe. :)
Creamy Orange Cooler
http://heavenlyhomemakers.com/gratituesday-creamy-orange-cooler (http://heavenlyhomemakers.com/gratituesday-creamy-orange-cooler)
Juice of 3 medium oranges
2 cups buttermilk
2 teaspoons real maple syrup (or more to taste)
1/2 teaspoon vanilla extract
a handful of ice cubes (optional)
Squeeze juice from the oranges and pour into a blender with remaining ingredients. Blend until smooth (or until ice is crushed if added).
This drink is so easy to whip up. The buttermilk mixed with the sweet citrus creates an amazingly tangy taste that is SO refreshing!
I also love that this is a new way to get down some cultured buttermilk! I have a hard time drinking the raw, cultured buttermilk by itself, but in this mixture...I could just drink it straight from the blender!
(it has active enzymes that are so good for our bodies – especially when our immune systems need a boost. It's the pasteurized, homogenized dead stuff that isn't good for us – ever.)
*I made this yesterday and then we made the rest into orange creamcycles. I didn't have 3 oranges handy but I did have "Simply Pure" orange juice that is just real juice, not from concentrate. So I used a tad more juice than buttermilk and a bit more maple syrup. I don't like buttermilk by itself at all, but this tasted just like orange cream, kids loved it too. I could easily make this into a smoothie with some oats, wheat germ, or nuts.
Wheat Cheese Crackers. (tastes like Cheez-its)
http://heavenlyhomemakers.com/high-five-recipes-crispy-cheese-crackers (http://heavenlyhomemakers.com/high-five-recipes-crispy-cheese-crackers)
¼ cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water
Use beaters or food processor to mix butter and salt until creamy. Add cheese. Mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Form dough into a ball with hands.
Roll the dough into 1/8 inch thickness onto a cookie sheet. (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.) Cut the rolled out dough into 1 ½ inch squares. Bake 15 minutes at 350° or until lightly browned. Turn off the oven and leave the crackers inside to crisp up. Store tightly covered.
*I used more cheese, 2 cups I think. They are good! We wiped them out almost instantly. Letting the crackers crisp in the off oven is the key. First I made them too thick but they still were great so you can't mess these up.
Snickerdoodles
http://heavenlyhomemakers.com/snickerdoodle-cookie-recipe-and-red-ape-organic-cinnamon-giveaway (http://heavenlyhomemakers.com/snickerdoodle-cookie-recipe-and-red-ape-organic-cinnamon-giveaway)
(http://heavenlyhomemakers.com/wp-content/uploads/2009/09/snickerdoodlessm.JPG)
1/2 cup butter, melted
1 cup sucanat or rapadura
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 1/2 cups whole wheat flour
2 Tablespoons sucanat mixed with 2 teaspoons cinnamon
Stir together melted butter and sucanat. Add egg, vanilla, baking soda and cream of tartar, stirring well. Mix in flour. Cover bowl and chill dough in refrigerator for one hour. Roll dough into one inch balls. Roll balls in the sucanat/cinnamon mixture. Place balls about two inches apart on a cookie sheet. Bake at 350° for 10 minutes or until the cookies are golden brown.
*These are 1 of my favorite cookies to make because in moderation they are literally healthy. Sucanat (sugar cane natural) or Rapadura is raw sugar. Raw sugar is like fruit, it has natural sugars in it but also vitamins! It's a bit richer tasting as well.
White foods are usually useless. White flour, white rice, white sugar.. you'd get more from tree bark. Making just these 3 switches will really make a difference!
How to Make Fresh Butter
http://heavenlyhomemakers.com/how-to-make-fresh-butter (http://heavenlyhomemakers.com/how-to-make-fresh-butter)
Fill your food processor 1/3 full of heavy cream. Be sure not to fill it more than 1/3 full...it will probably not turn into butter if there's too much in the container.
Turn your food processor on high. The food processor will whip and whip and whip the cream until it turns it into butter. It should take somewhere between 8-15 minutes.
Once the fat has been "pulled out" of the cream, you can turn off the food processor.
Pull all the solid pieces and squish them together. Place the solids in to a clean bowl.
Run some clean COLD water into it.
Clean the butter with the cold water by squishing it with a wooden spoon until all the liquid comes out of it. Repace the cold water 2-3 times as you clean it.
Squeeze the excess water out of the butter and shape it with your hands.
You can add salt to the cream if you want salted butter...this will also be a preservative, making the butter last longer.
OR...if you don't have a food processor and want to have a little family fun...put your cream into a jar and shake it like crazy. Pass the jar around, and take turns shaking it. (I've tried shaking it all by myself once when no one was around to help...and I thought my head and arms would fall off from shaking the jar so much all by myself. I don't think I ever got butter out of that jar.)
I love that website!
Potato Facts
Analysis of Red and Norkotah potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.
UK scientists at the Institute for Food Research have identified blood pressure-lowering compounds called kukoamines in potatoes.
A cup of baked potato contains 21.0% of the daily value of vitamin B6, which is involved in more than 100 enzymatic reactions.
Vitamin B6 plays numerous roles in our nervous system, many of which involve neurological activity.
A single baked potato will also provide you with 11.7% of the daily value for fiber, but remember that the fiber in potatoes is mostly in their skin.
Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.
Methylation is important to cardiovascular health and the vitamin B6 found in potatoes plays a critical role in this chemical process.
Any type of baked potato has more potassium than a banana.
Cream Scalloped Potatoes
http://heavenlyhomemakers.com/high-five-recipes-cream-scalloped-potatoes (http://heavenlyhomemakers.com/high-five-recipes-cream-scalloped-potatoes)
4-5 medium potatoes
1 1/2 cups cream
sea salt to taste
Scrub potatoes and cut into very thin slices.
Spread into a casserole dish. Sprinkle with salt.
Pour cream over potatoes.
Bake uncovered at 300° for 1 1/2 to 2 hours, pulling dish out and stirring occasionally.
Serve when potatoes are tender and cream has thickened.
*I added cayenne pepper, garlic, onion, paprika and parsley. My family loved them! This is a new favorite, it was very easy. And since I pumped up the flavor of the potatoes so much I served them with a simple savory chicken breast browned in olive oil with cracked pepper & ground mustard. I should be taking pictures huh?
If no one answers this I'll take it that there's not much interest here. That's cool, just wanted to post 1 last time, just in case. ☺
We all know that whole wheat flour is healthy but often it is so much heavier and hard to digest. I've learned a solution to this and it's called "soaking your grains." I've done it and it does help. Here's why:
Fermentation/Soaking not only neutralizes phytates (which DO block mineral uptake), but also tannins, enzyme inhibitors, etc, all things very irritating to the digestion. Also, there is recent research on gluten intolerance, showing that sourdough fermentation makes bread tolerable to those with celiac disease.
www.heavenlyhomemakers.com/more-about-soaking-grains-or-not (http://www.heavenlyhomemakers.com/more-about-soaking-grains-or-not)
This usually consists of just mixing the wet ingredient w/ the ww. flour and letting it sit for hours to overnight, covered, at room temperature.
Here's some recipes:
"Mom is Great" Breakfast Cake
1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit
Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.
Stir in honey, eggs, salt, baking soda and vanilla. Fold in raisins, chocolate chips or dried fruit. Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.
Whole Wheat Sourdough Biscuits3 cups whole wheat flour
1 cup cultured buttermilk (more if needed)
½ cup butter
1 t. sea salt
2 t. baking powder
Mix together flour and buttermilk.
Cover with a cloth and allow to sit on countertop overnight or for at least 4 hours (12 hours is best).
Sprinkle baking powder and salt over soaked flour.
Pour melted butter over the top.
Stir to work the ingredients in.
Add a little more flour if necessary.
Knead the ingredients into the dough on a floured surface.
Roll dough to a ¾ inch thickness.
and cut circles with a glass or biscuit cutter.
Bake on a glass baking pan or on a cooking stone in a 400 degree oven for 20 minutes.
Sounds good. When I didn't work, I had more time for stuff like this. I wish Dina had more time to be on, she really enjoys things like this. I wish you two could meet, I think you'd really hit it off.
That's good to know because I have a friend here in Guatemala whose cousin is a baker and gave them some whole wheat recently. They found it hard to use, but I think with soaking it might help. I'm going to send her the instructions.
What kind of flour do Guatemalans usually use? It would be my assumption that there are less processed foods affordable?
There are less processed foods affordable, yes. The majority don't use flour at all. They use corn, cook it, grind it and make into whatever carbohydrate that is desired- usually tortillas, but sometimes pupusas, tamales or tostadas. If you would like to see the step by step process, we took pictures and put them with instructions here: http://www.all-about-guatemala.com/how-to-make-masa.html (http://www.all-about-guatemala.com/how-to-make-masa.html)
The rich and middle class have options in the store for the same brands of flour found in the U.S. My friend lives in a suburb outside of the capital, where it is harder to find stores carrying things like flour. There, they have a mill where they grind flour for bakeries. The person in charge is related which is how she obtained the whole wheat. For the most part, people go to bakeries (which are on every street corner) for their baked goods and don't usually have any reason to purchase wheat flour. I love to bake, though, so I am always using the whole wheat Gold brand found at the store. I haven't found a wheat mill in the capital, though corn ones are plentiful.
That's pretty neat, if corn had more nutritional value I would try using it. I want to learn to make pumpernickle bread this year like they have in restaurants.
I have a friend that moved this summer to Tegucigalpa, Honduras to principal. Sounds much of the same w/ her as there. She's learning how to make tamales, Honduran style, tonight w/ friends.
Sourdough is very versitile and simple for the novice or busy person.
The original way to make sourdough, no matter what flour you use is to add 1 cup of flour to 1 cup of water, stir, cover and let sit 24 hours. Do this for 7 days, each day pouring off the sour liquid on top and transfering to a clean glass/ceramic container to add the additional water/flour for the day. On the 7th day, after draining, adding and mixing, just add a pinch of salt, (and a pinch of sugar if you'd like, even a bit of oil or butter) knead and form to make loaves/rolls/buns. Let rise and bake like usual bread. The air naturally has yeast in it that will cause the bread to expand each day. Plus, if you use wheat flour, it breaks it down allowing it to be a softer bread. 70-80* is the perfect temperature for this, over 100* will kill it though.
This can also be used as a "starter" for any number of things like pancakes, muffins. Store it in the fridge for future uses, it's pretty handy!
Also, if you/they like artisan bread (we do, and love to dip it in seasoned oils) that can be done so quick and easy.
3.5 cups Whole Wheat Flour
1 tbsp. Sugar
1 to 2 tsp. Salt
1 Packet Dry Active Yeast
1 cup Mixed Unsalted Seeds (any kind, any combination)
Additional 1/2 cup Seeds
http://www.famousfrenchdesserts.com/artisan-bread-recipes.html (http://www.famousfrenchdesserts.com/artisan-bread-recipes.html)
It's been a little while since I've made it but I don't think I even waited an hour for it to rise, just made and baked. Possibly because I soaked my flour though.
Quote from: The Purple Fuzzy on October 01, 2010, 06:06:47 PM
Sounds good. When I didn't work, I had more time for stuff like this. I wish Dina had more time to be on, she really enjoys things like this. I wish you two could meet, I think you'd really hit it off.
Me too! Come to Guatemala for any reason, and you can stay in our extra room! :)
Quote from: MellowYellow on April 02, 2010, 06:56:40 PM
Snickerdoodles
http://heavenlyhomemakers.com/snickerdoodle-cookie-recipe-and-red-ape-organic-cinnamon-giveaway (http://heavenlyhomemakers.com/snickerdoodle-cookie-recipe-and-red-ape-organic-cinnamon-giveaway)
1/2 cup butter, melted
1 cup sucanat or rapadura
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 1/2 cups whole wheat flour
2 Tablespoons sucanat mixed with 2 teaspoons cinnamon
Stir together melted butter and sucanat. Add egg, vanilla, baking soda and cream of tartar, stirring well. Mix in flour. Cover bowl and chill dough in refrigerator for one hour. Roll dough into one inch balls. Roll balls in the sucanat/cinnamon mixture. Place balls about two inches apart on a cookie sheet. Bake at 350° for 10 minutes or until the cookies are golden brown.
*These are 1 of my favorite cookies to make because in moderation they are literally healthy. Sucanat (sugar cane natural) or Rapadura is raw sugar. Raw sugar is like fruit, it has natural sugars in it but also vitamins! It's a bit richer tasting as well.
White foods are usually useless. White flour, white rice, white sugar.. you'd get more from tree bark. Making just these 3 switches will really make a difference!
Making these today... Rapadura is found all over the place here! I didn't know what it was at first, but now we use it sort of like brown sugar.
how'd you like the snickerdoodles? I make them kinda big so they are softer in the middle. I enjoy this recipe because I can make double or triple batches and simply keep the cookie dough in the fridge for future cookie cravings. ☺
I learned a cool trick last week from a friend. They said to cook my pasta (which is whole grain but works for white too) in milk rather than water, it leaves a bit of creaminess and you can simply just season it or add cheese. No straining! I used enough milk to little more than cover the noodles.
You boil it in the milk? Interesting.
I cook mine in the chicken broth when I'm making chicken spaghetti to give it more flavor.
The cookies disappeared very quickly... :)
I am going to try the noodles boiled in milk! Makes sense!
Ok, this isn't a food recipe but I'm so excited to share it!
I recently learned about castile soap and how to use it as a shampoo. Specifically Dr.Bronners which you can find at health stores and Target here. Greatly diluted, it is amazing and natural. Following it with a rinse of very diluted vinegar (I use apple cider vinegar) conditions it. There is no vinegar smell but oh my! My hair is so soft and manageable, I am trying to tell everyone I know! Because it lasts SO long, I'm guessing that the 1 32oz bottle of castile soap can make 15 family size bottles of shampoo. Putting the cost @ $1/bottle. The vinegar is too little to even mention. It lathers great too even diluted.
I just wanted to share!
(http://ecx.images-amazon.com/images/I/41syeIsU%2BrL._AA260_.jpg)
http://www.target.com/Bronners-Lavender-Pure-Castile-Soap/dp/B0036F533K/ref=sr_1_7?ie=UTF8&searchView=grid5&keywords=bronners_castile_soaps&fromGsearch=true&sr=1-7&qid=1293766309&rh&searchRank=target104545&id=Bronners+Lavender+Pure+Castile+Soap&node=1038576%7C1287991011&searchSize=30&searchPage=1&searchNodeID=1038576%7C1287991011&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&frombrowse=0 (http://www.target.com/Bronners-Lavender-Pure-Castile-Soap/dp/B0036F533K/ref=sr_1_7?ie=UTF8&searchView=grid5&keywords=bronners_castile_soaps&fromGsearch=true&sr=1-7&qid=1293766309&rh&searchRank=target104545&id=Bronners+Lavender+Pure+Castile+Soap&node=1038576%7C1287991011&searchSize=30&searchPage=1&searchNodeID=1038576%7C1287991011&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&frombrowse=0)
They have that soap at a local health food store. I told my sister about it because she is very sensitive to smells and her skin is sensitive. I'm thinking she might be able to use it, because she can tolerate a lavender scent.
I want to try the baby one next but at this rate I won't need shampoo for a year.
Over the holidays I discovered that I am, at least temporarily, gluten intolerant. Months ago, I swelled up from my tummy to my feet for 4 days! From what my Dr. believes was a digestive infection.
Anyway, I've been having to be more creative when it comes to gluten (anything w/ flour, gluten is the protein that gives it it's elasticity) free foods. If anyone else is also this, say so and I'll share the recipes. Otherwise, if I weren't this way, I would have to no reason to go out my way, and would just eat BREAD. Lovely bread, cakes, cookies, fried chicken, pancakes, noodles, pie...
Quote from: The Purple Fuzzy on October 11, 2010, 06:25:53 PM
I cook mine in the chicken broth when I'm making chicken spaghetti to give it more flavor.
Oh good, I'm glad I'm not the only one. I thought I was weird. Well, I know I'm weird... just not for this reason. :D
About soap, I just use Dawn dishwashing liquid. Goes farther than shampoo, and with my oily hair it works well. Okay so the main reason I use it for shampoo is I'm a tightwad, there, I said it.
Psalm, back in the day, many used an all in one type soap.
I know, but try putting that in your washing machine! :biglaugh:
1 bar soap + 1cup washing soda + 1/2 cup Borax (optional)= 5 gallons laundry detergent. As little as 1¢/load depending on the bar soap you use. ☺
What a side track for a recipe thread to get off on! :laughhard:
Hey, it's a recipie... just not a food recipe. ;)
The washing soda stumped me until I googled. http://www.thriftyfun.com/tf51211341.tip.html
This is so very cool. I wish I had known a few months ago, I would have done this. We live next door to a park. If there is a good acorn crop this fall, we're going to do it!
What sparked this was Andrew is learning more about Native Americans and that many made acorn flour.
http://www.wikihow.com/Make-Acorn-Flour (http://www.wikihow.com/Make-Acorn-Flour)
(http://pad2.whstatic.com/images/thumb/6/6e/Acorn_flour_243.JPG/180px-Acorn_flour_243.JPG)
This would be great, if I could fight off the squirrels around here for them. We got a bumper crop of pecans a couple years ago, but WE only got about 1/4 of them...
Around here the squirrels usually take the pecans and leave the acorns. :smirk:
Here the squirrels take it all. We really oughta make some good squirrel pies...
I posted this on another thread I started about a good book on health recipes. It can be deleted mods.
"Best Ever Cough Syrup"
1 T dried sage
1 T dried thyme
1 T dried chamomile flowers
1 t fennel seeds
15 cloves
.5 t ground ginger
4 cups filtered water
2 T raw honey
---
14 oz dark glass bottle, store in a cool dark cupboard
makes 12 oz of syrup
use when coughing
keeps for 3 months
In a saucepan, bring all ingredients except honey, to a boil.
Simmer for 20 min.
Strain off solids and return liquid to pan.
Simmer until liquid has reduced to about 1.5 cups.
Remove and let cool for 5 min.
Add honey and stir.
When the syrup is cool, transfer to your bottle.
Children under 12: 2 t 3x a day
Adults: 3 t 3-4x a day.
There's an entirely different recipe for dry coughs that I can post if it's wanted.
Hmm... mom used to make us take tea tree oil, mixed with honey. It didn't suppress the cough, it loosened up the phlegm so you could cough it up. Tasted like eucalyptus smells, but it worked.
For when you are vomiting sick, try catnip tea. Just what it sounds like, brewed catnip leaves. Good natural analgesic. Mix with a slight amount of honey.
Quote from: Psalm_97 on January 19, 2011, 06:48:54 PM
Hmm... mom used to make us take tea tree oil, mixed with honey. It didn't suppress the cough, it loosened up the phlegm so you could cough it up. Tasted like eucalyptus smells, but it worked.
really? what was the ratio? I thought t.t.oil wasn't ingestable? I clean w/ tea tree oil.
Thanks! I'll have to look into the catnip tea. Does it come in a tea or do I snip some fresh catnip and seep it?
About the tea tree oil, I don't know. I can email her and ask. I don't think it was the cleaning agent though, it was packaged as medicinal. If you google tea tree oil homeopathic you'll get a metric ton of results.
For catnip tea, some health store probably sells bottled tea but we just steeped catnip leaves. You can get it through a health store in bulk, and we sure had it in bulk. Sometimes we even gave the cat some. :P
I use real essence oil, but that is topical. I know almond oil can be food grade, didn't know others could.
My goal is to have a plethera of essence oils.
Should check out The Oiling of America... It challenges what we've been told about oils, lard and what's actually healthy
Thanks AB. I'm looking into it. I also want to see "inGREEDients."
Quote from: MellowYellow on January 11, 2011, 04:15:26 AM
1 bar soap + 1cup washing soda + 1/2 cup Borax (optional)= 5 gallons laundry detergent. As little as 1¢/load depending on the bar soap you use. ☺
I'm seriously going to try this some day, but I'm having issues finding the stuff here.
MellowYellow, I thought this might interest you:
SUBWAY® Restaurants, known for their Fresh Fit™ menu, is taking it to another level by testing a gluten free roll and gluten free brownie in the Tyler-Longview market starting the week of January 17th. The gluten free roll and brownie will give Americans with gluten sensitivities, gluten intolerances, and Celiac Disease another alternative to their diet. (cont.)
http://www.kltv.com/global/story.asp?s=13878303
Yay! That'd be awesome.
I am really struggling with finding *good* gluten free recipes. I've tried a number of them now. They all feel spongy and just are not as tasty as a whole wheat roll fresh out the oven, smothered in butter. The worst part is all these other flours are so much more expensive. Almond flour, which is problably the best consistancy is at least $10/lb. Most recipes call for a number of different flours, and xanthan gum, which is $15/.5 lb. Xanthum is a key component for making the bread not crumble. There are other starches that help this but not as well.
Quote from: MellowYellow on December 31, 2010, 03:51:18 AM
Ok, this isn't a food recipe but I'm so excited to share it!
I recently learned about castile soap and how to use it as a shampoo. Specifically Dr.Bronners which you can find at health stores and Target here. Greatly diluted, it is amazing and natural. Following it with a rinse of very diluted vinegar (I use apple cider vinegar) conditions it. There is no vinegar smell but oh my! My hair is so soft and manageable, I am trying to tell everyone I know! Because it lasts SO long, I'm guessing that the 1 32oz bottle of castile soap can make 15 family size bottles of shampoo. Putting the cost @ $1/bottle. The vinegar is too little to even mention. It lathers great too even diluted.
I just wanted to share!
(http://ecx.images-amazon.com/images/I/41syeIsU%2BrL._AA260_.jpg)
http://www.target.com/Bronners-Lavender-Pure-Castile-Soap/dp/B0036F533K/ref=sr_1_7?ie=UTF8&searchView=grid5&keywords=bronners_castile_soaps&fromGsearch=true&sr=1-7&qid=1293766309&rh&searchRank=target104545&id=Bronners+Lavender+Pure+Castile+Soap&node=1038576%7C1287991011&searchSize=30&searchPage=1&searchNodeID=1038576%7C1287991011&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&frombrowse=0 (http://www.target.com/Bronners-Lavender-Pure-Castile-Soap/dp/B0036F533K/ref=sr_1_7?ie=UTF8&searchView=grid5&keywords=bronners_castile_soaps&fromGsearch=true&sr=1-7&qid=1293766309&rh&searchRank=target104545&id=Bronners+Lavender+Pure+Castile+Soap&node=1038576%7C1287991011&searchSize=30&searchPage=1&searchNodeID=1038576%7C1287991011&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&frombrowse=0)
How do you dilute this in order to make shampoo? And how much do you dilute the apple cider vinegar?
I haven't been measuring. I'd say it's about 1/3c. of the shampoo, & 1/4 or less for the vinegar, in separate bottles of course. The rest is water. I have been using my 32 oz last shampoo bottles. Does that help? Since everyone's hair is different, I don't want to make a definate measurement. I tend to have oilier hair and use little to no product. Someone w/ dry hair might use even less?
this praline recipe looks kinda good, probably healthy too!!
http://www.youtube.com/watch?v=c7Gs8Q-INu0
Quote from: MellowYellow on January 20, 2011, 11:05:35 PM
Yay! That'd be awesome.
I am really struggling with finding *good* gluten free recipes. I've tried a number of them now. They all feel spongy and just are not as tasty as a whole wheat roll fresh out the oven, smothered in butter. The worst part is all these other flours are so much more expensive. Almond flour, which is problably the best consistancy is at least $10/lb. Most recipes call for a number of different flours, and xanthan gum, which is $15/.5 lb. Xanthum is a key component for making the bread not crumble. There are other starches that help this but not as well.
Just switch to corn tortillas like everyone in Guatemala. Haha... :) actually, I am sorry you're going through this. I'll let you know if I run across any ideas.
chips and salsa have been my only consolation!
Quote from: MellowYellow on January 14, 2011, 05:39:10 PM
This is so very cool. I wish I had known a few months ago, I would have done this. We live next door to a park. If there is a good acorn crop this fall, we're going to do it!
What sparked this was Andrew is learning more about Native Americans and that many made acorn flour.
http://www.wikihow.com/Make-Acorn-Flour (http://www.wikihow.com/Make-Acorn-Flour)
(http://pad2.whstatic.com/images/thumb/6/6e/Acorn_flour_243.JPG/180px-Acorn_flour_243.JPG)
Probably not the same kind of acorns, but I found this acorn facial cleanser while browsing a Korean site: http://www.koreabeautyhouse.com/product/164
http://blog.glutenfreetx.com/
Cool!
Making spicy nuts and they are incredibly good. Too good. I shoulda bought more nuts.
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups pecan halves/almonds/peanuts
1 tablespoon chili powder
Mix all together and bake on a cookie sheet @ 300° for 30 min. checking frequently and stirring.
I made 2 batches of this and it covered over 5 cups of nuts. I used raw pecans, almonds and spanish peanuts. It was hard trying to figure out what kind of peanut to use, so I went w/ the cheapest.. lol
I also made a fruit dip w/ the fruit platter. All the recipes I found use either cool whip or marshmellow fluff for the sweetness. So I went w/ marshmellow fluff, yogurt and cream cheese. Almost equal amounts of each, maybe the cr.cheese a little lesser. It tastes good! It's also a very slick way to get people to eat their fruit!
mmm... I'm starving now... lol
We are doing dinner w/ friends, one family that is researching to homeschool their kids, one family of 10 that homeschools, and us, who are in our 2ndish yr of it. Made a big pot of cream of tomato basil soup.
yeah, hungry. I think I'm about to knaw off my arm. :updown:
Be quiet over there! I just ate and now you made me hungry again. :roll:
All of that sounds amazing. I am going to make some granola today with as many nuts as I can find in the freezer.
I want to try the acorn flour... really bad...
Going to make my own mouthwash. I learned that basically, commercial mouthwash contributes to chronic bad breath. :-?
Most of them contain a high % of alcohol, which alters the pH of the mouth and is associated w/ increased risk of throat and mouth cancer. They also contain harsh detergents and sorbitol and saccharin, which cause bladder cancer in animals. Finally, most lurid-colored mouthwashes contain synthetic colors, aromas, and flavorings which alter our healthy mouth flora.
Mint Zinger Mouthwash
1 c. alo vera juice
½ c. distilled water
1 T witch hazel
2t baking soda
20 drops of peppermint essential oil
16oz bottle (like your last mouthwash bottle ☺)
Mix everything in a bowl/pitcher and pour into bottle.
Yields about 14oz of mouthwash
Shelf life: 2 wks in a cool dark cupboard.
This mouthwash is also antibacterial.
Last night I noticed the first specific food mentioned in the Bible: Figs. Since it was in the garden of Eden, I thought it must be an exceptional food because God put every good food to eat there. We know the garden was perfect.
So I decided to look up info on Figs and of course, it's an amazing food. I've had dried figs and like them. I also looked up some recipes and am going to make the cookie recipe at the bottom with a few tweaks. :)
-Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.
-Figs naturally help hold in moisture in baked goods, keeping them fresher.
-Fig puree can be used to replace fat in baked goods.
-Eating one half cup of figs has as much calcium as drinking one-half cup of milk.
-Fresh figs, especially black mission, are good in poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, tannins, chlorogenic acid...etc. Their anti-oxidant value is comparable to that of apples.
-In addition, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical compounds in fig fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.
-Furthermore, research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood-glucose levels in type-II diabetes mellitus (Adult onset) condition.
-Fresh as well as dried figs contain good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins, and fats.
-Dried figs are excellent source minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. 100 g of dried figs contain 640 mg of potassium, 162 mg of calcium, 2.03 mg of iron and 232 mg of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation.
all that, just in figs!
Fig and Walnut Cookies
Pastry Dough:
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour (I'll use a different or mix of flours that is healthier)
2/3 cup sugar (I'll use organic suncanat or coconut or date sugar)
1 teaspoon lemon zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
Filling and Cookies:
9 ounces dried Mission figs, stems discarded
1/2 cup raisins (Depending on how expensive figs are I will use dates or cherries that I already have)
3/4 cup honey (I'll use raw honey)
1/3 cup orange juice
1 tablespoon ground cinnamon
1 teaspoon grated lemon zest
1 cup walnuts, chopped
1 large egg, beaten to blend
Directions
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
So when someone says "I don't give a fig" that's actually a lot he's not giving?
Okay, okay... hush Isaac.
:biglaugh:
(http://media-cache-ec2.pinterest.com/upload/87538786477603458_6cRpM6WF_c.jpg)
This explains sugar the most comprehensively I've read yet.
QuoteYou must first understand why a natural sugar cane is healthy and nourishing. The natural sugar cane is brimming with vitamins, minerals, enzymes, fibers, and phytonutrients that help the body digest the naturally occurring sugars. The minerals required to digest sugar are calcium, phosphorous, chromium, magnesium, cobalt, copper, iron, zinc and manganese. It also contains vitamins A, C, B1, B2, B6, niacin, and pantothenic acid, which work synergistically with the minerals to nourish the body.
Of more importance is the presence of compounds in natural sugar cane called polyphenols. Polyphenols are a large class phytonutrients with powerful antioxidant properties and numerous potential health benefits. Sugarcane contains a unique mix of antioxidant polyphenols. The polyphenols, vitamins, and minerals present in sugar cane help slow down the absorption of the sugars and prevent the sharp rise in blood sugar levels associated with refined sugar.
When you eat any type of sugar that has been refined, your body has to pull stored nutrients from itself to be able to properly digest the sugar. This is called leaching, refined sugar robs calcium and other minerals from your bones, tissues, and teeth in order to be digested. Since calcium is one of the most abundant mineral in natural sugar cane and needed the most for proper digestion of sugar, it is the most important to retain.
Another important aspect of natural sugar cane is the balance of the different types of sugars. Raw natural sugar has a balance of sucrose, glucose, and fructose, whereas refined sugars are almost exclusively sucrose (the fructose and glucose have been washed out). The more sucrose, the more it raises your blood sugar.
During refinement, the sugarcane juice is pressed from the sugar cane and boiled at high temperatures. The boiling destroys the enzymes and many of the nutrients. The juice is then separated into a sugar stream and a molasses stream. Most of the minerals from the sugar cane go into the molasses, leaving the sugar stream virtually void of nutrients. To further refine it (removing any remaining nutrients), the sugar stream is then crystallized through evaporation. White sugar is usually further processed with phosphoric acid, formic acid, sulphur dioxide, preservatives, flocculants, surfactants (lard is frequently used as a defoamer), bleaching agents, and viscosity modifiers.
Sounds horrible, right? It is! The resulting sugar does not even resemble what was in the natural sugar cane. Because it is so far removed from its natural state, the body doesn't recognize it as a food. It is more like a chemical.
http://www.processedfreeamerica.org/resources/health-news/405-the-truth-about-evaporated-cane-juice (http://www.processedfreeamerica.org/resources/health-news/405-the-truth-about-evaporated-cane-juice)
I've read that buying lowfat salad dressings are counter productive. 1. Because of what they use to make up for the fat. 2. Because a GOOD oil helps our bodies actually absorb more of the nutrients from the vegetables.
(http://4.bp.blogspot.com/_s--n1TR94Vs/SW6n60XAbyI/AAAAAAAAJLQ/ItpzhcbDcEs/s400/green-beans-250-2-kalynskitchen.jpg)
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
(Makes 4-6 servings, recipe created by Kalyn)
Ingredients:
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese
Instructions:
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.
http://www.kalynskitchen.com/2009/01/recipe-for-roasted-green-beans-with.html (http://www.kalynskitchen.com/2009/01/recipe-for-roasted-green-beans-with.html)
That's probably why low fat stuff tastes... just... WRONG somehow. Not less tasty, it tastes decidedly bad, like it's not real food.
This is a GREAT watch! It's on Netflix streaming as well but I found it free for you guys!
(http://www.book-cycle.org/media/com_hwdmediashare/files/32/f0/41/af83df574298e8189e2bc2addbf10d91.jpg)
http://www.book-cycle.org/media-gallery/mediaitem/3178-www-disclose-tv (http://www.book-cycle.org/media-gallery/mediaitem/3178-www-disclose-tv)
Various versions of the classic grilled cheese.
http://www.womenshealthmag.com/nutrition/grilled-cheese-sandwich-recipes?page=0 (http://www.womenshealthmag.com/nutrition/grilled-cheese-sandwich-recipes?page=0)
45 Healthy foods to make and never buy again.
http://greatist.com/health/45-healthy-foods-to-make-and-never-buy-again-041712/# (http://greatist.com/health/45-healthy-foods-to-make-and-never-buy-again-041712/#)
Since the board has been trimmed up, I don't know if I should start another thread for the non food health things or if it's easier to just have it all in this thread? I'm not even sure if anyone is interested anymore??
I've read plenty about how bad sunscreen really is, some research suggests it actually causes skin cancer. But what else does a person do to not burn when they know they're going to be outside? Logically, we shouldn't be half naked anyway, but what about our face, arms sometimes legs? There are super thin T-shirts now that can be bought at like Target and such over the last few years that can help without being too uncomfortable covered up. But long sleeves can get in the way of working outside in general.
Finally, some logic and solution. But as always it still has to be coupled with common sense. So nobody run out bright white, half naked, looking to get a great tan simply by using what these references say... ;)
You can google and find tons and tons on this subject, so I'm just posting the easy to read/understand ones.
"SPF essentially measures how much UV radiation is blocked. When you block these natural wavelengths you can cause more harm than good. Getting adequate natural sunlight is beneficial and healing. Sunlight helps balance hormones and is necessary for the production of vitamin D.
Vitamin D has been gaining a lot of attention in the scientific community in recent years and for good reason. Vitamin D is necessary for the formation of healthy, strong bones and for the prevention of osteoporosis, rickets, and osteomalacia. It is essential for proper immune function and is needed to help fight off infections, inhibit the development of autoimmune diseases (diabetes, lupus, MS, etc.), and block the formation of cancer. In addition, vitamin D helps regulate blood sugar levels, moderate blood pressure, ease chronic inflammation, helps prevent dementia, and can even ease risks associated with exposure to radiation.
Unlike other vitamins, vitamin D is produced by the action of UV rays from sunlight interacting with cholesterol in our skin. There are very few good dietary sources of vitamin D. The best sources are organ meats, particularly liver. If you don't eat liver or fish liver oils then you must get your vitamin D from sunlight. Unless you regularly eat organ meats, it is impossible to get enough vitamin D from food alone. Dietary supplements are a poor substitute for natural sources of vitamin D, and usually do not provide an adequate amount to satisfy needs. Therefore, sunlight is your best option.
Consequently, most of us are vitamin D deficient. Many of the health problems people battle with nowadays are either caused by or at least intensified by a vitamin D deficiency. Simply getting more exposure to sunlight could make a very significant difference in many people's health.
This problem has been compounded by an obsessive fear of skin cancer which has been drilled into us by the medical community and sunscreen marketers. We are continually warned to avoid getting too much sun and always put on protection when we do. It is wise to avoid getting sunburned, but not to avoid the sun altogether as many people seem to do. If you put on sunscreen, you block out the UV rays needed for vitamin D formation."
http://www.naturalnutritionadvisor.com/blog/?p=981 (http://www.naturalnutritionadvisor.com/blog/?p=981)
"When I first read this linked article, I thought, "Coconut Oil as a sunscreen?! I'm gonna cook like a roasted chicken!" But I'm living proof over the last 3 weeks that it works, and works great! However, if you're fair-skinned like me, you will have to re-apply often (maybe once an hour or even more frequently depending on how white you are). But your skin will be creamy and smooth! And the reapplication isn't nearly as annoying as skin cancer..."
http://cookingcaveman.tumblr.com/post/27932369921/coconut-oil-as-sunscreen (http://cookingcaveman.tumblr.com/post/27932369921/coconut-oil-as-sunscreen)
and if you would like to read some more scientific explanations...
http://paleodietnews.com/5548/the-paleo-diet-and-sunscreens/ (http://paleodietnews.com/5548/the-paleo-diet-and-sunscreens/)
My hope is for anyone that cares can wrap their brain around the info before it's summer and we're out there busy being baked. :)
Ok. Since no one responded, this is my last post. If no one is interested here, it's ok. :)
http://media-cache-ec7.pinterest.com/originals/cc/bb/4e/ccbb4e8e472ba5a36ac533f2e24b37dc.jpg (http://media-cache-ec7.pinterest.com/originals/cc/bb/4e/ccbb4e8e472ba5a36ac533f2e24b37dc.jpg)
Lack of response doesn't necessarily imply lack of interest. Merely a lack of anything useful with which to respond.
Ok Heather asked for some super smoothie recipes.
Our all time favorite is called the green smoothie though it doesn't taste green at all. This recipe makes a full blender full. Blend ingredients by firmest first then size. For example if your banana is frozen, blend that first but if not but your blueberries are frozen, blend the berries first. If both are frozen, blend fz banana then fz berries.
1 Banana
2c. Blueberries ($9 for a huge fz bag at Costco)
Handful of fresh spinach leaves ($4.50 for a tub @ Costco)
1-2Tbsp plain peanut butter
1/4c of ground flax or wheat germ
Almond milk till the consistency you like.
Things that will make it even more satisfying:
Chia seeds soaked in a bit of water for 15 min - overnight.
Hemp seeds
Protein powder
1tsp. Cocoa powder
If you like tropical flavored:
Walmart has a strawberry peach pineapple mango frozen mix
1 banana
2 cups of that
Chia, flax, protein powder
Coconut milk can or carton, doesn't matter
These ingredients have major sustenance in them. They satisfy, keep you satisfied. If u want something salty you could have some chicken broth like u would tea or natural jerky IF salt is not a current issue for you.
Thanks MY!!
Oh dear. I am just now reading this thread, and I'm gonna have to come back when I have more time! I'm drooling already. *lol*
:beret:
Pioneerwoman has some really good recipes. Remember a lot of recipes can be made healthy or healthier by using real ingredients.
www.thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta (http://www.thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta)
This recipe is absolutely delicious. My kids didn't think they'd like the veggies in it but they did! The cajun spice is basically Tony's creole seasoning but it can be mimmicked with paprika, onion powder, garlic powder, cayenne pepper, salt, chili, thyme, basil & bay.
:hi:
More recipes please