tag:blogger.com,1999:blog-1961858401203415592024-03-05T15:25:47.859-08:00Eating for HealingAlexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-196185840120341559.post-19744517718053227422013-04-14T15:42:00.002-07:002013-04-14T15:43:08.399-07:00The benefits of fermented foods: How to make KombuchaWhat is Kombucha? When people ask me, I often struggle to find an answer that sounds inviting. I have been saying that it is fermented tea, but the word fermented turns a lot of people off. So I guess it is better to say that it is a bubbly beverage with bacterial benefits.<br />
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If you have heard about Kombucha or had it, you probably drank from the fancy, expensive little bottle that you bought at Whole Foods for a fortune. It probably tasted good and you might have been intrigued why such a sweet drink has hardly any grams of sugar in it. You may have noticed a logo claiming its probiotics benefits. You might have been exposed to it through a friend who is making their own, or at a health workshop, where the presenter was selling their bottle for something like 8 or 9 dollars a liter. You may even have come into contact with a SCOBY, which is the main character in the making of kombucha. If you have never heard about Kombucha, you are in for a treat.<br />
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The SCOBY, which is the culture we use to ferment the tea, is a Symbiotic Culture of Bacteria and Yeast. I know, it looks a bit like an alien, it doesn't look appetizing, but wait until you find out what the SCOBY can do to your body, and how good kombucha can actually taste!<br />
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Fermented foods have been a part of our culture since the beginning of times. Back then, fermented foods served different functions:<br />
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- It is nature's way of preserving foods, making it possible to have access to certain foods year round, before the invention of fridges and aluminium cans.<br />
- It allows for food to be pre-digested, making it easier for the body to absorb nutrition.<br />
- It facilitates the assimilation of vitamins, which our body can't always create on its own.<br />
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Where digestion and assimilation happens is our gut. And in order to have a healthy body and a healthy mind, we need to have a healthy gut. Let me try to explain why:<br />
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There are more neurotransmitters in our gut than there are in our brain. Our gut can sense things, remember things, tell us what is going on. There are a lot of bacteria that live in our gut, and that are really important for our gut health. But in our environment, there are a lot of things that assault that bacterial balance. From toxins and chemicals in the air we breathe, the water we drink, the foods (GMOs, artificial colorants, additives, preservatives, pesticides) we eat and the products we put on our hair and skin, to the stress we are under, and the drugs and medicine we ingest, our gut is under constant assault and the balance between the healthy and harmful bacteria is often compromised, as these intruders wreak havoc on our gut. When our gut is sick, it doesn't know how to recognize the foods that are good for us and not anymore. It doesn't know how to process them, and starts perceiving certain foods as enemies, certain cells as invaders, and starts attacking its own cells, creating auto-immune diseases, or food allergies.<br />
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You may have heard the saying: "all disease starts in the gut". When you are bacterially strong, meaning that the good bacteria outnumber, or are sufficiently present to fight the bad bacteria, you don't get sick as much. Restoring the good bacteria in your gut is extremely important. And one way of doing that, is to eat fermented, good bacteria containing, foods. Fermented foods are <b>pro</b>biotic foods, vs. <b>anti</b>biotics, which destroy everything in your gut.<br />
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Here are some of the benefits of fermented foods:<br />
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- they improve digestion by breaking down your food for you<br />
- they boost immunity by creating a lining in your gut, protecting it from bad bacteria<br />
- they reduce inflammation<br />
- they alkalize your PH, which protects you from inflammation and disease<br />
- they contain and produce healthy bacteria and yeast<br />
- they reduce sugar cravings. Sugar addiction means your gut is out of balance.<br />
- they bring the body back into balance<br />
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What kinds of foods are fermented foods?<br />
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The ones you most likely have had access to the most is yogurt and cheese. But you may also have heard of Kefir, Sauerkraut, Kim-Chi, Beet Kvass, Pickles, or Kombucha.<br />
Some of these are lacto fermented, but Kombucha is an acetic acid ferment similar to vinegar.<br />
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The SCOBY is this mother ship. It is not a mushroom, but because it kind of looks like a mushroom, many people call it that way. It is alive and reproduces. Every time you make a new batch, the scoby makes a baby. Even in a bottle of kombucha drink, if you let it sit long enough, it will create a new scoby, by itself.<br />
It has other usages, outside of making the drink. You can use the scoby as a bandage that heals wounds, you can use it as a facial mask, or in your compost to enrich your soil.<br />
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Let's look at the symbiotic cycle at play in the kombucha making:<br />
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You only need four ingredients: water, sugar, tea and a scoby. The yeast in the scoby consumes the sugar in your tea and creates ethanol and CO2. The bacteria in turn consumes the ethanol and creates healthy acids that help to release toxins and detoxify our liver, promote healthy joints and stimulate muscle building. Because it is such a detoxifier, it is important to drink a lot of water with your kombucha, to flush all those toxins out.<br />
So basically, Kombucha takes sugar and transforms it into healthy acids. Isn't that awesome?<br />
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Kombucha also contains B vitamins, which our body can't create on our own, and is alkaline, which helps put the minerals back into your body. A diet rich in grains, beans, citrus, dairy and meat or fish tends to be acidic, which causes inflammation and disease. It is important to alkalize our diet to create a healthy PH and balance in our body, and kombucha helps doing that, even though it has an acidic PH. Once absorbed, it has an alkalizing effect, just like lemon juice and apple cider vinegar.<br />
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In summary, kombucha restores balance so your body can heal itself.<br />
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Making kombucha is super easy:<br />
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You will need a big stock pot that doesn't contain aluminium, 3 quarts to 1 gallon of distilled water (preferably, because you want your water to be as free from chemicals as possible), 1 cup of sugar and 3-5 bags of tea.<br />
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Boil your water in the stock pot. When it starts boiling, add your cup of sugar and keep it boiling for 5 minutes. Then turn the stove off, add your tea bags (green tea or black tea, non flavored, non organic or it will cause mold) and let it steep for 10 minutes. I usually put 4-5 teabags of green tea, a little less of black tea. After ten minutes, remove the tea bags and let the tea cool down to room temperature. For a gallon, it takes about 16 hours to cool down.<br />
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Then pour the tea in a big glass jar. Add 8oz of starter liquid (which you will get with your scoby), mix, and place your scoby dark side down, on top of the tea. Cover with a kitchen cloth, place a rubber band around to keep it closed, and place your kombucha in a well ventilated place, away from direct sunlight, and away from fruits and other fermented foods. Leave it for 7 to 10 days at a room temperature of 70 to 90 degrees. The colder it is, the longer the fermentation will take. After 7 to 10 days, you will see that another scoby has formed. You now have two kombuchas.<br />
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Start over right away, and do not store the scobys in baggies in the fridge. Also, no metal must touch the kombucha, or it will die. Gently remove the baby kombucha from the top of the mother, and place each of them in jar with some of the fermented liquid. If you are not ready to start a new batch right away, you can keep them like that, covered with a cloth, for a few days.<br />
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Then place a white cotton cloth on top of a plastic funnel and pour your kombucha tea in clear glass bottles or jars. Close the lid and keep it in the fridge. You will know your kombucha is ready when the mother has made a baby, you can see gooey stuff hanging from the mother or lying at the bottom of your jar (which is why you filter it), it smells a bit like vinegar, and it is is fizzy and bubbly when you pour it into your bottles. If the Scoby looks moldy, toss everything away, it is not safe to drink it.<br />
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The best way to drink this, is to have small doses often. I usually have about a cup a day, in the morning, followed by a big drink of water. You can also dilute it in water, or add a little bit of juice to it. Kombucha tastes sweet and tart and bubbly all at the same time. Sometimes, if I am craving a cold drink on a hot day, I will have a second drink in the afternoon. If you are addicted to soda, this is a GREAT substitute!<br />
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My next post will be about how to flavor your kombucha through a second fermentation.<br />
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In the mean time, I have kombucha bottles for sale, because I am not drinking them fast enough for how much I am making, and because I would really love to start turning this little labor of love into a bit of a business, which would then allow me to go back to school and learn the stuff that will make me a legit health coach. I also have scobys, which you can buy online for 20 or more dollars, or get free from me if you buy two bottles of kombucha.<br />
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Here are the flavors I currently have:<br />
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- Dixie Peach<br />
- Dixie Peach and Ginger (ready in 2 days)<br />
- Blueberry (ready in about a week)<br />
- Pomegranate<br />
- Blueberry lavender rose (ready in about a week)<br />
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Each bottle of 1 liter is $5.50 and I will sell it to you for $5 if you bring me an empty clear glass bottle with a lid. Or you can buy your probably pasteurized and not so full of good bacteria half liter bottle at Whole Foods for about $4. Sounds like a pretty good deal to me! I will deliver if you're local. So write a little something in the comments if you'd like to embark on the kombucha adventure :)<br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-50938098127504301832013-02-26T21:25:00.002-08:002013-02-26T21:25:46.558-08:00Soaking and sprouting grains, seeds and nutsOne of the things I have discovered over the last couple of years on this journey to health through food, is the importance of soaking and sprouting grains, seeds, beans and nuts. This may seem like a complicated and time-consuming enterprise, but if you plan it well and have a sift and a dehydrator or an oven, it is actually one of the easiest things you can do to improve your diet.<br />
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I have talked in here about not roasting nuts and seeds, as it oxidizes them and can turn their fat content into transfats. Well, I found out that there are other issues with eating raw nuts and seeds, as well as grains that haven't been soaked and/or sprouted. And let me tell you that Mother Nature never ceases to amaze me.<br />
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You see, animals, which some of us eat, and which are eaten by other animals (predators), have natural defenses such as sharp teeth and claws, to protect themselves against predators that want to eat them. Likewise, certain plants have thorns and spikes, making them not so enticing to pick (think blackberries, raspberries, zucchini leaves...). When it comes to grains, nuts and seeds, like all plants, they have properties that allow them to survive to produce seed. When eaten by animals, they can pass through their digestive system and emerge on the other side as a pre-fertilized seed that can grow into a plant.<br />
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What allows plants to do this are things such as gluten, other lectins, enzyme inhibitors and phytic acid. These substances allow the grains/nuts/seeds to pass through the digestive system without harm to the plant, but they can be very harmful to humans.<br />
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They keep the grain/nut/seed from germinating until it is in an ideal environment to grow, help them store nutrients and protect them from insects and pathogens. While this is good for the seed, it is not good for humans and constitutes an anti-nutrient component which, if untreated, can combine with calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption. This can lead to mineral deficiencies and bone loss.<br />
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When you soak the seeds, the phytic acid (which is not digestible by the human GI tract) begins to break down, making vital minerals available, and the enzyme inhibitors are neutralized. This unlocks all of the needed enzymes for the seed to germinate and grow into a plant. When seeds are not soaked or sprouted, only a fraction of nutrients are available.<br />
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How long you should soak and/or sprout depends on each seed. To get a better idea, please refer to <a href="https://media.azurestandard.com/images/2012/09/06/seed_grain_legume_soaking_times.jpg" target="_blank">this chart</a>.<br />
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The How To:<br />
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Soaking is easy. Just pour your seeds in a glass container and cover with filtered water, overnight. For grains and legumes, it's a good idea to add a tbsp or two of lemon juice, vinegar, yogurt or whey, as they will benefit from soaking in an acidic water. I usually soak most things for 12 hours, even if they don't need that long. Sometimes, things like quinoa or buckwheat already start sprouting while they are soaking in the water. After 12 hours, I rinse the seeds and put them in a colander or on my dehydrator tray. I lay the colander or sift over a big glass bowl and put a clean towel on top to protect from the light. I rinse the grains several times a day to keep it moist. Once I start seeing little tails growing on my grains, I know the sprouting has begun. Follow the chart to see how long you can keep it sprouting.<br />
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Here are some wheat berries, and I think this is after 2-3 days of sprouting:<br />
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Buckwheat is the easiest thing to sprout. I put it just like that, on my sift over a pot, covered with a cloth, and rinse 2-3 times a day. After three days, this is what you will see:<br />
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Little tails coming out of the sift. In this picture, they started fermenting so I had to sort through it.<br />
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Once sprouted, you can directly cook the grains, or if you want to make flour or keep them for later, you can dehydrate them and then store them in the fridge of freezer where they will keep for a while. Since it is now a live food, it needs to be kept in a cold place or it will go bad.<br />
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<span class="Apple-style-span" style="color: #72756e; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com2tag:blogger.com,1999:blog-196185840120341559.post-71500572084662692942013-01-22T21:31:00.003-08:002013-01-22T21:34:05.872-08:00Chicken Soup With Leeks and Lemon<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I feel like I owe my friend <a href="http://missymareau28togreat.blogspot.com/" target="_blank">Missy</a> a bunch of recipes to help her out during this 28 to Great challenge, and I have not done a very good job at posting here. Truth is, I've been busy with birthday celebrations this weekend and haven't cooked a thing for the whole weekend! So tonight I will steal a recipe from someone else and post it here. I made this soup last week, and the recipe was from the <a href="http://www.farmfreshtoyou.com/" target="_blank">"Farm Fresh To You"</a> box that I get every other week.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My kids are not crazy about leeks, but this was a success! You can make it Paleo friendly by omitting the grains, or you can, like I did, replace the rice with quinoa. It's rich in protein, and if you use my broth recipe for the stock, it will be perfect for cold and flu season!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know we are back in the 80's here in California, but there's rain in the forecast, so a soup might be just what the doctor ordered by the time it's Sunday night. The picture doesn't look like much, but trust me, it was yumi!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 quarts chicken or turkey stock, preferably homemade</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pound leeks, white and light green parts only, cleaned and sliced thin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2/3 cup rice or coarse bulgur, or quinoa (to taste)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large eggs, at room temperature</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh juice of 2 lemons, strained, or about 6 to 8 tbsp, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly ground pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chopped fresh parsley or dill for garnish</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine the stock and leeks; bring to a boil; reduce the heat and simmer 20 minutes. Add the rice or bulgur and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Beat together the eggs and lemon juice until frothy in a medium bowl</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Just before serving, making sure that the broth isn't boiling, gradually add 2 cups to the eggs and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn of the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill. Serves 6.</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com1tag:blogger.com,1999:blog-196185840120341559.post-898011204102109622013-01-13T13:56:00.000-08:002013-01-27T14:42:41.106-08:00Recipes for the 28 to Great girls out there <span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Hi fellow "challengees",</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you are reading this, you have probably been reading my dear friend <a href="http://missymareau28togreat.blogspot.com/" target="_blank">Missy's blog</a> and are feeling super inspired, challenged and amused by her stories. Right? So Missy and I have been "talking" (on Facebook) about needing some more recipes for the <a href="http://www.barre3.com/28-to-great" target="_blank">challenge</a>, and I have offered to try and create some.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I'm a busy mom and therapist, so I won't be able to blog daily during the challenge, like she does (not that she has more time than me, with 3 kids, geesh! How does she do it???), so I thought I would start by labeling all of the recipes on my blog that I think are challenge friendly.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">If you look in the right margin, under labels, you will see a 28toGreatBarre3 label. If you click on it, it will magically take you to all the recipes on my blog that you can cook while on the challenge. Sadie, if you are reading this, and there is anything that is not "Kosher" in my recipes, please let me know, so I can make adjustments :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A word of caution though: a lot of my salads include fruits, and not all of them include a full protein. It is easy to put less fruits in them, or omit the fruit and replace it with grilled chicken, salmon, tuna, shrimp....</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Also, a lot of my salad dressings include agave syrup or maple syrup. I have now started to veer away from agave syrup, as I am not sure how much of a real food it is (how unprocessed it really is). You might want to avoid it and add some salt instead, or just put half the amount of it, or of maple syrup or honey. You can also replace it with one Sadie's dressings or your own. Remember the proportions and try to stay true to the challenge's principles about <a href="http://blog.barre3.com/2013/01/04/28-to-great-challenge-portion-prescription/" target="_blank">portion prescription</a>.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I have also just posted a soup recipe that is challenge friendly, for those of you who are freezing and craving some winter comfort food.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Happy Challenge everyone, and thanks to Sadie and Missy and everyone else out there who is challenging and motivating others to be a healthier, stronger you :)</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-77938481529144490282013-01-13T13:36:00.004-08:002013-01-13T14:00:09.649-08:00White Bean and Beet Greens Tomato Soup, in the crockpot<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I know it feels a bit whiny to say that from sunny California, where the sun shines 345 days of the year and the temperatures rarely drop below the forties, but it has been COLD!</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Even though I haven't posted a whole lot of warm meal recipes on here, I have been making a ton of soups during fall and winter. They are nothing exceptional, which is probably why I haven't really posted them, but we love them in my family, and that's one sure way I can feed my kids vegetables, as long as it is blended.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">As I said in my last post, I am doing this <a href="http://www.barre3.com/28-to-great" target="_blank">28 day challenge</a> of eating only real whole foods, in the right quantities and proportions, and the friend who inspired me to do it asked me for recipes of warm foods. There are a ton of recipes on this blog that are 28toGreat friendly, but very few that are winter comfort foods.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">I wrote this one about 8 months ago, but it was spring then, and I didn't think people would crave a bowl of hot soup in the California 80 degrees weather.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">One thing you might learn from this recipe is that there are foods out there you didn't even know where foods. Such as... beet greens! Did you know that when you buy that bunch of beets at the farmer's market or at Whole Foods or Sprouts, you don't need to toss the stems out or feed them to your pet rabbit? They are perfectly edible if you cook them (don't try them raw in your smoothie, they will tast bitter!) and taste delicious simply sauteed in olive or coconut oil, garlic and salt. Or in a soup. Such as this one:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This soup is easy to make, whether you stir it in a pot on your stove, or let it simmer in your crockpot. I love my crockpot, it's a lifesaver for those work days when I don't come home until 9 or 10pm and I need my family to have a hot meal for dinner, or for the weekend, when we are out and about all day.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 cups of dry white beans, soaked all night (or a can of cannellini beans)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4-5 garlic cloves, sliced</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6 carrots, peeled and sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 parsnips, peeled and cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1-2 sweet potatoes, peeled and cubed</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 big can (16oz) of organic diced tomatoes, or the equivalent of freshed diced tomatoes</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 liter of chicken broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">a bunch of beet greens (from 3 beets) or other leafy greens, such as kale or swiss chard, washed and chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">dried oregano, rosemary, parsley, basil, whatever you want to play with. You can also add these herbs fresh if you have them in your garden or fridge. I love fresh basil and parsley and I add them one hour before serving.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Put everything in the crockpot, with the beans, then onions and garlic, then crunchy veggies, tomatoes, cover with broth, and greens on top. Sprinkle with herbs. Cook on slow for 8 hours or on fast for 5-6 hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Serve with brown rice and sprinkle with parmesan cheese (optional) for a complete meal.</span><br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com1tag:blogger.com,1999:blog-196185840120341559.post-81204008966645926072013-01-12T21:58:00.000-08:002013-01-12T21:58:47.058-08:00On Cleansing with a Real Foods DietHave you noticed how many people around you are on a cleanse right now? I find that almost comical, and yet there is a part of me that feels super energized and excited about the amount of people that are making positive changes in their diet and lifestyle, all at the same time. At first, I thought it was a bit cliche for me to join in the bandwagon, and I could totally manage the extra pounds I gained during the holidays without being on a program. I know how to eat healthy, I've just got to cut the wine and the snacking.<br />
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I thought I would try to work out two more days a week, and that would do the trick. Well, at my age, things ain't so easy anymore and I can get a little unmotivated when the results are sloooooowww. While I think it's super positive that I am coming to a place of simply embracing where I am at in life and the kind of body I have, I don't want to just take that as an excuse to not exercise or to have too many cheating days (e.g., eating stuff I'm allergic to, like wheat, or sugar, which makes me cranky).<br />
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But then, my friend Missy started <a href="http://missymareau28togreat.blogspot.com/" target="_blank">this blog</a> on a 28 day challenge she is doing, which involves 6 days a week of barre3 workouts, which is the same kind of workout I do 3-4 times a week, and a diet made of real food, which is how I usually eat anyways. I must say her determination, courage, and hilarious sense of humor convinced me to join the challenge. Heck, if we can all do it together and be accountable, how much easier is that gonna be? And it's not some crazy juice cleanse where you are starving, cranky and peeing all day, it's just a clean diet, for 28 days, with only real, whole foods, plenty of water and low impact but hard core exercise. I'm in! So I'm on day three, and besides my back going out yesterday because I worked out a little too much and those hip flexors have gone super tight, it's felt good to be back on track and treat my body well.<br />
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So today, I wanted to share a few links that might be of interest if you are doing a cleanse or plan on doing one, or if you simply have intentions of eating better this year. Eating better doesn't mean eating low fat or sugar free foods. It means eating REAL FOODS.<br />
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As you may or may not know, a real food is something that grows and is alive, it's a one ingredient food, or a food made of real foods only (like homemade bread, jam, muffins, soup, etc...), and it's usually something you could imagine your grandmother eating.<br />
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Now this doesn't mean that you have to slave in the kitchen and make everything from scratch. There are some processed foods out there that ARE real foods. But they are rare, and you need to know how to read labels. Typically, it shouldn't contain more than five ingredients, shouldn't have anything artificial in it, or colorants, or nitrites or nitrates, MSG, aspartame, and so many other ingredients that are fake and unhealthy (the list is too long).<br />
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For a more detailed account on how to read food labels, you should read <a href="http://www.keeperofthehome.org/2013/01/how-to-read-food-labels.html" target="_blank">this</a> article, which is thorough but simple. Another great one on what a whole food is can be found on the <a href="http://blog.barre3.com/2013/01/02/what-is-a-whole-food/" target="_blank">barre3 blog</a>, which is also where you will find information on this 28 day challenge my friend Missy and I (and our friend Christy) are doing.<br />
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And if you need a good laugh in the midst of a frustrating cleanse, you should definitely read <a href="http://missymareau28togreat.blogspot.com/" target="_blank">Missy's blog</a>. It's hilarious, and way more entertaining than mine!<br />
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Happy Cleansing :)<br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-46998901374808635632013-01-02T20:51:00.000-08:002013-01-13T13:10:45.502-08:00Sauerkraut and the benefits of fermented foods<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy New Year everyone! Have you made those New Year's resolutions yet? Do they involve eating healthier? I sure hope so, and to help you with that, I decided to post a few entries in a row on fermented foods. As mentioned in a previous post, I have been playing a lot with fermented foods in my kitchen. Sauerkraut, raw yogurt, pickled beets, beet kvaas, kombucha... It's been fun, and delicious!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But why ferment? you may ask... </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well, if you think of our ancestors, before they had fridges and freezers, and ask yourself how they preserved foods, you will find the answer not only in canning and preserving, but also in fermenting. The lactic acid in the fermented food "is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol of wine" (Sally Fallon, <i>Nourishing Traditions</i>).</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">What are the advantages and benefits of fermentation? You must have heard of probiotics... You know that when you take a dose of antibiotics, it is like dropping a bomb in your gut and destroying the flora in there. And you have been told to either eat a lot of yogurt or take probiotics in the form of pills. Well, there is A LOT of lactobacilli (a probiotic) in fermented vegetables. These lactobacilli enhance the vegetables' digestibility and increase their vitamin levels. They also produce helpful enzymes, antibiotic and anticarcinogenic (anti-cancer) substances, and help restore the flora in your gut.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sauerkraut is one of the easiest fermented vegetables to make. As a kid, my mom would buy it from the store and cook it for hours on low, with bacon and sausages in it. It took me a while to learn to appreciate it, but now I absolutely love it! However, this was the first time I ate raw and cold sauerkraut, after I attended a workshop at the real food symposium.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I immediately made my own and it turned out delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_rOfmbRTMu8zACXEkGTk1mmQI8F7H-SpfjwO9pMncQgBqW2MDuCxBS41DXQTc3NvFs9zpnln3Loscksb5J3MHtAksngaszufUuFm-AXi26J-FIEghyFbT5DI47CQ5Hl_hZLvBD04pGY/s1600/IMG_5529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_rOfmbRTMu8zACXEkGTk1mmQI8F7H-SpfjwO9pMncQgBqW2MDuCxBS41DXQTc3NvFs9zpnln3Loscksb5J3MHtAksngaszufUuFm-AXi26J-FIEghyFbT5DI47CQ5Hl_hZLvBD04pGY/s1600/IMG_5529.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, are you ready to try? Here we go! You will need:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A head of cabbage, preferably organic</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">a pounder and/or your hands</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3CT4NVFinUbnHjKo-1-qMhhgs-19KxtEiR9ZuVFA3FQaCl3KLmfU6xy5wgdtol8nPJZPqB0557wQWq4XNditziHsMwDaHOfYyfZ-2CEF2oOJbVjCdk2cqxH_-ojJQQlvvIZDs31BmUs/s1600/IMG_5530.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3CT4NVFinUbnHjKo-1-qMhhgs-19KxtEiR9ZuVFA3FQaCl3KLmfU6xy5wgdtol8nPJZPqB0557wQWq4XNditziHsMwDaHOfYyfZ-2CEF2oOJbVjCdk2cqxH_-ojJQQlvvIZDs31BmUs/s1600/IMG_5530.JPG" width="320" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mason jars</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shred the cabbage thinly (I use my food processor) and place it in a glass bowl. Spread the salt on top, and start pounding the cabbage, to release the juices. I don't have a pounder, so I use the bottom of a jar. After 30 seconds to 1 minute of pounding, start kneading the cabbage between your fingers, as you would when making bread. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Squeeze the kraut in your hands, until it starts getting wilted and juicy. You want it to release as much juice as possible, so keep squeezing for about 5-10 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZcSO0CwDh-fyFfuLpilO43MYCF-I5tMu5vg-irz6hGCoVFBpjB82qsKEVcPGGSWVpAuiyeJzSVayO-xIL9x63NjPAkQ4L-ph9KANbVL4SoSWTi12MAhiyNBzDya8EvoWF3J3iUBm978/s1600/IMG_5533.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZcSO0CwDh-fyFfuLpilO43MYCF-I5tMu5vg-irz6hGCoVFBpjB82qsKEVcPGGSWVpAuiyeJzSVayO-xIL9x63NjPAkQ4L-ph9KANbVL4SoSWTi12MAhiyNBzDya8EvoWF3J3iUBm978/s1600/IMG_5533.JPG" width="640" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then place the kraut in your jars, squeezing tight, and adding the juice to cover the cabbage. You want the cabbage to be immersed in its own juice. The saying is "below the brine is fine". </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyi1emibk-LL_PUMJKWv9IbSmXsH1_mBm5GNXONlpgcAymc9vJGFgr_ZRWp85nwuQVhoxoDrRSOlV88yEgUj2w51DKlkepK0uSrFk1cdvFqVC0s11xOCNIi_zyW-fwXsIBCLCuQYG5lo/s1600/IMG_5535.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyi1emibk-LL_PUMJKWv9IbSmXsH1_mBm5GNXONlpgcAymc9vJGFgr_ZRWp85nwuQVhoxoDrRSOlV88yEgUj2w51DKlkepK0uSrFk1cdvFqVC0s11xOCNIi_zyW-fwXsIBCLCuQYG5lo/s1600/IMG_5535.JPG" width="640" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I usually add a cabbage leaf to cover the top, then close the lid tight. Place your jar of sauerkraut in a cool dark place for at least two weeks, before opening and eating it. Once open, keep it in the fridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIzuQH88vQBbDyKuUSi53HO8FQtkwCgiW_62AZQA8MM6o1mDDlifriQ0qZUtNe6XM8EY8CuhyphenhypheneCa3H0oy3ICQqpdrrficnjfkTw4YPwjB0Kk3cKQ0-gJFTla6olzGS-wgU-Jzb0FoivI/s1600/IMG_5536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIzuQH88vQBbDyKuUSi53HO8FQtkwCgiW_62AZQA8MM6o1mDDlifriQ0qZUtNe6XM8EY8CuhyphenhypheneCa3H0oy3ICQqpdrrficnjfkTw4YPwjB0Kk3cKQ0-gJFTla6olzGS-wgU-Jzb0FoivI/s1600/IMG_5536.JPG" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some recipes call for 4 tbsp of whey, which is the liquid you see in your yogurt after you have taken a few tbsp and placed it back in the fridge. But be mindful that not all whey is equal. Do not put whey from your strawberry yogurt that was sweetened with high fructose corn syrup! Don't even eat that yogurt to begin with. But if you are making your own yogurt, you can use some of that whey to add to your cultured vegetables. You will only need 1 tbsp of salt if you use whey. I personally prefer to make sauerkraut without whey.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can also add peppercorns, caraway seeds, garlic, herbs, shredded carrots and other herbs. The possibilities are endless and you can be creative and adventurous. It's fun! And it's OK if a batch doesn't taste good. Not a big loss. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can keep your sauerkraut in the jar for months before opening it. As you open it, it might make a fizzy sound. It's normal! It's the fermentation gases being released, and I personally love it! It tells me my food is alive :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I eat sauerkraut as a condiment, to accompany salads or other dishes. We're talking a few tablespoons here, not a whole plate!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So go ahead, try it, and let me know how it turns out! And stay tuned for some kombucha stories pretty soon!</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com1tag:blogger.com,1999:blog-196185840120341559.post-3556311723723255902012-12-23T20:38:00.001-08:002013-01-13T13:11:02.107-08:00Winter pomegranate salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJZHAeN2jvL5uxWeEv5Rur8pfr7z7iVvG8GklxV-_k4RxgRSVj__FMbXJUFVUlssoP39z5S3USvACbr8A6HbOEqW99vdtRF6gV6OxwvCeY4QMfnXv9vEsR6rCQZkXhpyZzTk3ijVLYvc/s1600/IMG_5288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJZHAeN2jvL5uxWeEv5Rur8pfr7z7iVvG8GklxV-_k4RxgRSVj__FMbXJUFVUlssoP39z5S3USvACbr8A6HbOEqW99vdtRF6gV6OxwvCeY4QMfnXv9vEsR6rCQZkXhpyZzTk3ijVLYvc/s640/IMG_5288.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Are you ready for the holidays? This year, I have to say I've been surprisingly prepared. I managed to make a calendar for the kids, ON TIME (unlike previous years where I would start a few days into December), we got our tree the first weekend of December, and I have been making jams and granola for the last two weeks for gifts. The kids have been cutting snow flakes out of paper and making paper garlands all month, and Christmas music has been playing almost every night off of Pandora in our house.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the midst of all this frenzy, I have somehow managed to enjoy all this, and have gotten much joy out of watching the kids enjoy new and old Christmas traditions. Watching them grow in their understanding of what Christmas is really all about has also been very sweet. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In our family, we celebrate the birth of Jesus as the biggest gift ever given to us. Understanding what happened that night, what it means to us, who God and Jesus are, are really magical and sweet to witness through the eyes of a child. They of course are more excited about gifts, Santa and the elf than anything else, which we do and talk about as well.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As for me, Christmas away from family means I want to fill my house with friends, light the lights on the tree, listen to Christmas hymns and cook a good meal. I haven't decided yet on the salad, but I will, of course, make a salad, before the main dish (which will be a pomegranate lamb on quinoa with sauteed leeks and portobello mushrooms). I thought I would share this one, which I made a few weeks ago, as it lends itself well to a Christmas menu.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I absolutely love pomegranate, and I'm not alone. The kids always ask me to peal them one (which I don't love doing as much) and I like to put the bursty juicy little seeds everywhere, including in my salad.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shrimp is a common food for the holidays, usually served as an appetizer. The flavor of raw fennel brings a fresh twist to the whole thing, and avocado, with its smooth texture, completes the recipe perfectly.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For a big bowl of salad, here is what I used:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWEGsuHPXKfJx-N3FygHLPM5TgI-UCHK2qkl0VC-KYopUrKpQXNw27uFqD_sHB-ZozU6_YqHEnlemcfsFZaFwuT2f2cz0Q7Kcpy6ENiwu2kf73AcEbcIljPMHDz-ldjmmDwgkaij2zfw/s1600/IMG_5282.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWEGsuHPXKfJx-N3FygHLPM5TgI-UCHK2qkl0VC-KYopUrKpQXNw27uFqD_sHB-ZozU6_YqHEnlemcfsFZaFwuT2f2cz0Q7Kcpy6ENiwu2kf73AcEbcIljPMHDz-ldjmmDwgkaij2zfw/s320/IMG_5282.jpg" width="320" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 romaine lettuce, chopped finely</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 red onion chopped finely</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pink grapefruit, pealed and cut in small pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 orange, pealed and cut in small pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 avocados, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 fennel bulb, finely sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">dill (from the fennel branches)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pomegranate (or more), seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 dozen shrimps</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp coconut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dressing:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 2 oranges</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3tbsp mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2tbsp apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1tbps mapple syrup, honey or agave</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Melt 1tbsp coconut oil in a frying pan. Add the shrimps, stir fry them until cooked through, adding lemon juice, salt, pepper and dill while cooking. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place the lettuce, onion, fennel, pomegranate seeds, grapefruit and oranges in the salad bowl. Mix together and serve on plates. Add avocado cubes and shrimps and drizzle some of the dressing on top. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wishing all of you a Merry Christmas!</span><br />
<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-60038738465204831432012-12-05T22:37:00.000-08:002012-12-05T22:37:54.273-08:00where I am at...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I am painfully aware of how silent I have been here lately... I am painfully aware of how it looks like I am becoming one of those blog writers who didn't stick with it... And I really really don't want that to be the truth about me.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The truth is, I have been busy, I have been disoriented, I have been preoccupied lately. There is no need for me to get into details that don't pertain to this blog, but as I was thinking about what my next post would be, I thought I might want to process out loud some of the food stuff that's been on my mind. Believe me, I have 100 post ideas floating in my brain, some of them long overdue... Most of them requiring either some extensive research (which requires extensive time), or me actually cooking the recipe, so I can take pictures of the process, and/or actually taking the picture (versus forgetting to). Because of the whirlwind in my life currently, it is rare for all three things to align perfectly, and they certainly haven't in the recent past. The other truth is, I have been spending A LOT of time in the kitchen, trying new things, and have been left with not time to document it all.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I thought I would post gluten free recipes for Thanksgiving, my pomegranate coconut pie, or some poetic prose about my love of Thanksgiving... But Thanksgiving came and went.</span><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> We smoked a turkey on the webber with mesquite charcoal. Yum!</span></i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With Christmas approaching, I definitely want to post some festive recipes, and I have one in my drafts...</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But for now, let me update you on what I have been learning over the last few months. After the real food symposium in May, I discovered the whole world of raw milk, grass fed/pasture raised meat and raw milk. Quite different from the vegan path I was on. I remain convinced that there is no such thing as one diet for all, and that everybody is different and has different needs. For example, my husband, my neighbor and I, went through a round of <a href="http://www.nourishingmeals.com/2010/01/elimination-and-detoxification-diet-its.html" target="_blank">elimination diet</a> in October. We all had different reactions to it, and my neighbor, who has several health issues, struggled a lot through it. He stuck with it for about 3 weeks, long enough to get past the detox effect, but didn't really get the benefits of feeling better and more energized. As soon as he reintroduced meat, he felt a million times better. Because of his health issues, he already knew that he does better without grains, and that a lot of cruciferous and green leaf vegetables can be harmful for him.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I, on the other hand, felt energized and much better after about a week. Quitting coffee felt wonderful, and though I am not on the diet anymore and have reintroduced it, it feels really nice to not need coffee every day. I didn't do so well mood wise though, and wondered if it had anything to do with the amount of grain consumption on that diet. Since you initially can't eat meat, dairy or eggs, you end up eating a lot of grains and beans to get your protein. I had heard that people with chemical and hormonal imbalances can be pretty sensitive to grains and need to eat more protein from animal sources, such as meat and cheese, in order to get enough of certain hormones, which stimulate the production of serotonin in the brain.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have been reading the book <a href="http://www.moodcure.com/" target="_blank">"The Mood Cure"</a> and decided that it was worth a try. So I embarked on an "almost Paleo "venture, increasing my protein intake and eliminating grains and sugar for a few weeks. The first thing I noticed is that I felt less hungry in between meals, and much less bloated. Mood wise, it seemed to help a little bit as well. I am definitely not Paleo (I don't eat meat three times a day and I love my yogurt!) but I am trying to limit grains, because I just feel better.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The other major thing that I have implemented in my diet is cultured foods. In a nutshell, cultured foods are fermented foods, such as yogurt, kefir, sauerkraut, pickled vegetables... They are good for you because they contain healthy bacteria (probiotics) and can help heal the gut lining, which gets damaged by all the toxins we are exposed to, medication and antibiotics. When your gut lining is damaged, it can become permeable and leaky, which prevents the proper absorption of nutrients from the food you eat, and allows the release of toxins from your intestine into your blood, causing inflammation and auto-immune diseases. Restoring your gut is extremely important, and can be done through different foods. One of them is healthy oils, aka cold pressed, organic oils, such as flax seed, coconut, olive, sunflower (always always first cold pressed), as well as fermented foods and <a href="http://eatingforhealing.blogspot.com/2012/11/chicken-bone-broth-to-heal-your-gut-and.html" target="_blank">bone broth</a>.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I have been buying raw whole milk and making my own yogurt, with a culture called viili, which doesn't require to cook the milk, thereby preserving all its healthy bacteria and enzymes. It's super easy to make (I just mix two tbsp of mother culture with one cup of raw milk, cover with a cloth and let it sit for 12 hours, and voila!). This is pretty much the only fermented food I can get my kids to eat, so I make it mostly for them.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Prior to trying the yogurt, I have been making sauerkraut, which is also extremely easy to make. I plan on posting the recipe very soon, I just keep forgetting to take pictures when I make it.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I experimented with fermented vegetables, which was a pleasant surprise, and tonight, just made pickled beets, using some of the whey from that homemade raw yogurt. So, so easy to make, once you have the ingredients you need.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A few weeks ago, since I had that whey in my fridge, I realized I could make beet kvass, a fermented drink that doesn't taste very good but is supposed to be very healthy for your digestion. I made a bunch and put a little in my smoothie in the morning.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The newest thing I am trying is kombucha. A dear friend gave me two scobies, which are big mushrooms that you put in the tea that you have just brewed, and that will ferment the drink, adding tons of probiotics to this delightful beverage. I plan on adding some pomegranate juice to it after the 10 day fermentation process, to make it taste like soda for my kids.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On a sour note, things I've learned that have freaked me out a little are as follows:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Carrageenan, which is in all the coconut milk (in cartons), almond milk and other alternative to dairy and soy, have recently been found to be a major inflammatory ingredients that has been linked to cancer. It is in a lot of yogurt, cream cheese and non dairy milks. It is in the organic horizon chocolate milk you might be buying your kids. Look out for it and try to avoid it. I certainly am, and we have switched to organic regular or raw milk, which we just put in our coffee and turn into yogurt.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- "<span class="Apple-style-span" style="color: #4e4e4e; font-size: 13px; line-height: 19px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cruciferous vegetables like broccoli, cauliflower, Brussels sprouts, cabbage, kale, mustard greens, spinach, radishes, turnips, arugula, bok choy, collard greens, rutabaga, watercress, even pears and peaches all contain substances called goitrogens, which</strong></span><span class="Apple-style-span" style="color: #4e4e4e; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #4e4e4e; font-size: 13px; line-height: 19px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">suppress thyroid function. </strong></span></span><br />
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<span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;">Cooking crucifers reduces the goitrogenic substances by about 2/3. Fermentation does not reduce goitrogens, so fermented crucifers such as sauerkraut should be eaten in moderation." (quoted from <span id="goog_1481644747"></span><a href="http://wakeup-world.com/2012/12/05/recover-from-juicing-and-improve-your-health/" target="_blank">this</a><span id="goog_1481644748"></span> article)</span></div>
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</span>Well, that wasn't good news for me, considering that I have been having a green smoothie pretty much daily for the last 2 and a half year. So kale, the superfood most talked about these days, may be good for you, but like everything, in moderation, and cooked. Great! That sucks! Because those green smoothies have changed my life and I am now addicted to them. I feel better, I digest better... But... I am now worried that it might have wrecked other functions of my body and caused hormonal imbalance. I plan on following up with a physical very soon. But since I have been preaching about green smoothies, I thought I needed to inform you all about this. The thing is, I followed the green smoothie advice from well-renowned certified nutritionists who have helped people heal from all sorts of ailment. Hence the confusion and disorientation I was mentioning earlier. Who knows? Maybe in 50 years we will discover that none of this was good for you. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">That's why I am more and more convinced that moderation and balance are key. As well as listening to your body, and not just the latest trend in diet and nutrition.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I know this article is a bit dismantled, and I am not going into anything in depth. If you would like me to address one of these things in a posts, let me know. Do you want to learn how to make yogurt and where to buy the culture? Kombucha? sauerkraut? Do you want to find out more about probiotics and their importance? Please post your comments and let me know what interests you. That will motivate me :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And last but not least, I have been making lots of Master Tonic, a natural remedy to use as prevention or cure during the cold and flu season. I am now selling it out of my own kitchen for the price of $6, $10 or $20, depending on which size you choose. I am not shipping, but if you are local and are interested, contact me!</span><br />
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Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com1tag:blogger.com,1999:blog-196185840120341559.post-24719163115968240862012-11-08T22:46:00.001-08:002012-11-08T22:46:29.317-08:00A good blender, but cheaper than that Vitamix or Blendtec?<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">A few months ago, I was looking into buying a used Blendtec or Vitamix blender. These are the Rolls Royce of blenders. They can do anything in no time, including making flour and nut butters, but most of all, they make super smooth smoothies. With my Ninja Master Prep, I was getting tired of having to chew on my smoothie... The problem is that these super blenders are also super expensive, between $400-600, way above my budget! So I did some research on google and found the OMNI Blender, which you can see advertised on the right margin of my blog.</span></span><br />
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<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Unfortunately, I don't own one yet, so I can't really demonstrate to you how it works, but the videos I saw, though amateurish, were pretty convincing. </span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-family: arial, sans-serif; font-size: 13px; line-height: normal;"> <a href="http://www.youtube.com/watch?v=1iNPkDx3awY" target="_blank">here</a> is an example of what it can do.</span></span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Tonight, I got an email for a promotional value and thought I would share.</span></span><br />
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<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;">The OMNI Super Blender is now $279.00 with<br />FREE SHIPPING included.</span><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />We offer an additional $5.00 discount with a coupon</span><br /><span class="Apple-style-span" style="font-size: x-small;">code entered, called "SUPERPRICE" (during the checkout).</span><br /><br /><span class="Apple-style-span" style="font-size: x-small;">The first 5 Orders that purchase the Super Blender by</span><br /><span class="Apple-style-span" style="font-size: x-small;">entering the SUPERPRICE coupon code during checkout,</span><br /><span class="Apple-style-span" style="font-size: x-small;">will receive a FREE spare blade assembly free of charge,</span><br /><span class="Apple-style-span" style="font-size: x-small;">a $55.00 Value.</span></span><br />
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<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: x-small;">So for those of you who have been looking for a high performance blender, this is a great deal. Do some more research on it, check out reviews, but if you want this deal, act fast! Click on the logo on the right to order yours now!</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-31195678659774876452012-11-03T21:57:00.001-07:002012-11-06T10:46:34.407-08:00chicken bone broth to heal your gut, and that nasty cold...<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">One thing I have learnt about at the Real Food Symposium, and which I have definitely started to implement, along with fermented vegetables, is bone broth. I had occasionally made a soup with leftover bones from a chicken or from that Thanksgiving turkey, and they always turned out delicious, but there I learnt a whole new level of bone broth making, and discovered the health benefits of our grandmothers' traditional recipe.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">If you haven't heard of the GAPS (Gut and Psychology Syndrome) diet yet, and you suffer from low immunity, asthma, allergies, arthritis, ADHD, Autism, MS, Chronic Fatigue and Arthritis, among other conditions, you might want to take a look at it. The whole focus of this diet is to heal and seal the gut lining, so that you can better absorb nutrients and allow them to heal and nourish your body. Bone broth is a crucial part of the diet and plays a soothing role on the gut.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- When made properly, bone broth contains a gelatin which assists digestion by attracting digestive juices to itself and preventing gastrointestinal bugs from attaching themselves to the gut wall and wreaking havoc.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- It is loaded with minerals (calcium, silicon, sulphur, magnesium, phosphorus and trace minerals). All these minerals present in bones are macro-minerals which are essential for proper nutrition. Minerals are important, not only for our bones, but also for other functions in the body. The body with draw those minerals from our bones and tissues if it isn't fed enough of them, to maintain steady levels of minerals in the blood and other fluids, which can then cause other issues (deficiencies) such as inflammation, camps, muscle spasms, delusions, depression, insomnia, irritability, hyperactivity, anxiety, palpitations, hypertension, allergies, periodontal and dental disease, osteoporosis, etc, etc...</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- bone broth is helpful in treating digestive disorders</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- the gelatin in the broth tonifies blood and helps with anemia and other blood disorders. It also helps neutralizing any intestinal poison present during an intestinal bug or flu.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- in bone broth, we use cartilaginous parts of animals, like chicken feet or necks, which have a high concentration of glycosaminoglycans and help with conditions such as arthritis, inflammatory bowel disease, cancer, decreased immune system states and malnutrition</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- Collagen, which is another word for gelatin (which is in broth), along with minerals are needed for the creation and healing of bone. It is also integral to cartilage formation and repair.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- broth also contains, Chondroitin Sulfate, a jellylike substance, used as a supplement for joint pain due to osteoarthritis. It functions to support and provide adhesiveness. It lines blood vessels and plays a role in lowering atherosclerosis, cholesterol and heart attacks.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">- broth can be thought of as a protein supplement, and a calcium supplement. The chemical ingredients extracted from broth are glycine and proline (collagen/gelatin), calcium and phosphorus (minerals), hyaluronic acid and chondroitin sulfate (GAGs), and other minerals, amino acids and GAGs in smaller amounts.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">If I haven't convinced you yet, or if I have bored you with all these details, just go back to the roots: didn't your mother or grandmother always suggest chicken soup when you had a cold? And since it is cold season, I figured it might be a good time to share the recipe, even though I have been making it all summer and have bags of frozen broth in my freezer.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">You will need:</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">A whole organic free range chicken</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">2 or more chicken feet (read below to see where to find that)</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">and/or 2 chicken necks</span></div>
<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">2 tbsp apple cider vinegar</span><span class="Apple-style-span" style="line-height: 22px;"></span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">an onion</span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">a bunch of carrots</span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">a bunch of celeri (or one gallon of chopped vegetables and/or scraps)</span></span></div>
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a bunch of parsley</div>
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2-3 bay leaves</div>
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1 tbsp peppercorns</div>
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filtered water</div>
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Place your chicken in a large chicken pot, with the feet and necks, and cover with iced water. Add 2 tbsp of apple cider vinegar and let it rest for 30 minutes, with the lid on. The vinegar helps to draw the mineral salts out of the bone. </div>
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After 30 minutes, bring to a boil and skim off the scum or foam that appears at the surface once it starts boiling. Add the onion, vegetables, bay leaves and peppercorns. Reduce flame on low and let it cook for an hour. </div>
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Then remove the chicken, which should be cooked by now, and remove the flesh off the bones. You can use the meat for different dishes. Replace the bones in the stock pot, and let it cook on low for at least 5-6 hours, up to twenty hours. At this point, if you are not going to be home for that long, you can transfer everything into your crockpot and let it cook in there for as long as you want. The longer you cook it, the more minerals you are going to get from it. </div>
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One hour before the end of cooking, add the parsley. When you are done cooking the broth, you can let it cool a bit, or you can sift the liquid and toss the bones and veggies right away and THEN let it cool or drink right away. I sometimes grab a few of the veggies, making sure there are no bones left in the mix, and use some of the broth to make a soup right there and then.</div>
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I then let the rest of the broth cool and when it is relatively cold, I pour some in ice cube trays for freezing, or in muffin pans or other containers. You can use your broth to cook any meat or veggies, to make gravy, to cook your rice or quinoa in, or as is. The possibilities are endless. I use it mostly to make soups, which I love this time of year.</div>
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It is a pretty greasy broth, because the chicken skin gives out a lot of fat too. If you don't like how greasy it is, you could also just use bones.</div>
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You are probably wondering where to find chicken feet and necks (and yes, that is a chicken foot sticking out of that broth :)... If you go to your local Farmer's market, find the stall where they sell meat. Make sure it is grass fed/cage free and organic, and ask for those items. <a href="http://www.bestbeefever.com/" target="_blank">Dey Dey</a>, who you will find at different markets in the LA area, namely Pasadena and South Pasadena, sells them frozen by the bag. I bought two bags 6 months ago, kept them in my freezer, and just finished them this week. I have made several batches of broth in 6 months.</div>
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So stay healthy this winter, and all year round, with that good old-fashioned chicken broth your grandma raved about :)</div>
</span></span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com2tag:blogger.com,1999:blog-196185840120341559.post-55364219400465088202012-10-05T22:08:00.001-07:002012-10-05T22:08:43.202-07:0012 things I am certain of...Since I started this little blogging venture, my world, in terms of health and nutrition, has been turned upside down a couple times. I started this from a more plant-based diet standpoint, rarely eating meat or dairy, until I went to the Real Food Symposium (expecting to meet fellow vegetarians and vegans), where I was introduced to the findings of <a href="http://www.westonaprice.org/" target="_blank">Weston A. Price</a> and his foundation whose church is the one of raw milk and grass-fed meat, with all the fats please. Needless to say, that was a bit confusing, after hearing through different sources and seeing first hand that eliminating animal fats from your diet can actually cure and prevent cancer. However, I took an open stance, and heard enough things at that symposium, to make me think twice about my mostly vegetarian, almost vegan diet. For example, someone told me that when you go vegan, you feel great the first couple years, because you are really cleaning up your diet of not only animal foods, but all sorts of junk. However, you are not giving your body certain nutrients that it needs and that can only be found in meat, or mostly in meat. Vitamin B12 is an example. I was also told that you exhaust your adrenal gland and then start developing other health issues, such as food allergies, rashes, etc... Given that my food allergies have increased and that I have been trying to figure out this rash on my tummy after I eat, this got my attention.<br />
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I also met Mark McAffee, from <a href="http://organicpastures.com/" target="_blank">Organic Pastures</a>, who preached about the benefits of raw milk and its importance in our diet. I met my old D.O at the symposium and asked her about my son, who is prone to asthmatic bronchiolitis, and she told me to feed him raw honey and raw milk. So I went home and did just that. A week later, he was at the hospital for an asthma crisis. Gulp! Raw milk went out of his diet as quickly as it went in. However, we visited Mark's farm in May and met many people who were raving about raw milk and said they had all sorts of digestive issues and intolerances to milk that stopped once they started drinking raw milk.<br />
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So little by little, I started reintroducing certain things in our diet, but I felt very conflicted. Between my friends who are on the Paleo Diet and say that we are the only mammal that drinks another mammal's milk, and what's wrong with that picture, and Dr. Campbell who created the <a href="http://gapsdiet.com/" target="_blank">Gut and Psychology Syndrome Diet </a>and says that grains and plants are the source of many gut issues, which is the place in our body where all disease starts, whereas raw milk and grass fed animals are really good for you... and the <a href="http://www.thechinastudy.com/" target="_blank">China Study</a>, the movie <a href="http://www.forksoverknives.com/" target="_blank">"forks over Knives"</a>, the Food Revolution movement, all advocating for a plant-based diet, denouncing the over consumption of animals and what that does to the planet...<br />
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I have been pretty disoriented... and admittedly, neither of these diets resonated with me. If felt better on a plant-based diet but was nervous that I was depleting my body of important nutrients. And eating fat meat and dairy made me feel fat and bloated... I found myself going back to the Swiss doctor that my mom's nutritionist was trained by, <a href="http://en.wikipedia.org/wiki/Catherine_Kousmine" target="_blank">Dr. Kousmine</a>, and her <a href="http://askville.amazon.com/heard-Kousmine-cooking-method-peculiarity/AnswerViewer.do?requestId=6902907" target="_blank">much more balanced approach</a> on health and disease.<br />
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As a friend said, I wish we could fast-forward 50 years and see what research would tell us about the way we are eating now.<br />
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Just the other day, I found out that you shouldn't eat raw kale every day because <span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;">These veggies are bitter because the antioxidant and anti-cancer compounds they contain are designed by the plant to ward off predators. Crucifers produce compounds called isothiocyanates, originally designed by the plant to kill the cells of worms, bacteria, and insects that try to eat kale. Unfortunately, these compounds are not only capable of destroying human cancer cells, they also destroy healthy human cells (just as any form of chemotherapy can). They do so by poisoning the cells' mitochondria [Milner SE J. Agric. Food Chem. 2011; 59: 3454–3484]. Turns out antioxidants are double-edged swords...maybe there's a reason why kids don't tend to like these foods after all?</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">(this came from the comments section of <a href="http://www.washingtonpost.com/national/health-science/eat-your-kale/2012/09/24/95a4d756-018f-11e2-9367-4e1bafb958db_story.html" target="_blank">this article</a>). Well, that made me feel great, after putting raw kale in my daily smoothie for the last two and a half years!</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><br /></span></span>
<span class="Apple-style-span" style="color: #333333; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;">Sooo, as I continue to read, research, try to heal myself and my kids, I only have a few things that I am really certain of, and they are pretty basic and balanced, nothing too extreme. I thought I would share them with you:</span></span><br />
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1. Eat real foods (non processed)<br />
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2. Eat lots of organic fruits and vegetables<br />
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3. If you drink milk and do dairy, favor <a href="http://organicpastures.com/" target="_blank">raw, full fat milk</a> over pasteurized.<br />
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4. If you eat meat, only eat organic and grass fed beef or pasture raised chicken, turkey and pigs<br />
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5. Most vegetable oils are bad for you. Only buy first cold pressed, in a dark bottle, and store in a cool place. Do not use for heating, and stick to cold pressed flaxseed, olive, sunflower, walnut and hemp oils. Avoid products made with vegetable oils, as these are most likely either GMOs or they have been extracted or heated at high temperatures, which has turned them into trans-fats.<br />
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6. Raw cold pressed coconut oil is good for you and can be used for cooking because it can withstand high temperatures without its structure being modified<br />
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7. Soak and sprout your grains, beans and nuts. It makes them more digestible and gets them rid of lectins and phytic acids, which are components that are toxic.<br />
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8. Anything with more than 5 ingredients should not be eaten. It's over processed<br />
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9. Aspartame is a neurotoxin. Avoid it! Favor raw honey, grade B maple syrup, coconut sugar or sucanat. These are all natural sweeteners and minimally processed. Stevia leaves are also a good option. Stevia powder is questionable, seemingly highly processed, as well as agave syrup (I know, it's in a lot of my recipes. I'm learning as I go...). Note that aspartame is in your diet coke, light yogourt, and in your sugar free gum, among other things.<br />
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10. Sugar in general is bad for you and should only be used in its purest form (fruits and natural sweeteners above) and minimally. It increases inflammation and feed cancerous cells.<br />
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11. Avoid GMOs at all cost. It's full of poison. Research is now out showing a link between cancer and GMOs.<br />
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12. Pay attention to the balance between acidic and alkaline foods in your diet. Your PH, which you can measure with PH Strips dipped in your urine, should be around 7. Below that, it's too acidic, above it, it's too alkaline. (I'm hoping to one day write more about that). When your PH is too acidic, it creates inflammation (first in your liver) which then can spread through your blood stream and cause disease. Most fruits and vegetables are alkalizing (but not oranges and tomatoes, which are very acidic), especially bananas, pineapples and potatoes. Meat, fish, dairy, grains and beans are acidic and should always be eaten with plenty of vegetables.<br />
<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-492673153607237162012-09-24T21:19:00.003-07:002013-01-13T13:58:01.767-08:00Refreshing mint and lemon verbena tea<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's still really hot and though I should have posted this recipe a while ago, in the middle of summer, I think this is the perfect time to use your little herb garden if you have one and make this thirst quencher drink.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7En9vmlKBrJLJiKa5EZs8TNAOjXgNciwfZH2CdR3zyMT5_3A4RRtgF7vD221FOs47F-GXYwNyt5VO4Sb5_1N6dvo3xJcRVYuJ-myM013K4STI5hMRfCF-vZNBPqgx-3jYw-Ir1ni7SA/s1600/IMG_4535.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7En9vmlKBrJLJiKa5EZs8TNAOjXgNciwfZH2CdR3zyMT5_3A4RRtgF7vD221FOs47F-GXYwNyt5VO4Sb5_1N6dvo3xJcRVYuJ-myM013K4STI5hMRfCF-vZNBPqgx-3jYw-Ir1ni7SA/s400/IMG_4535.jpg" width="300" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My mom used to make it in this big stock pot when we were kids and it is ridiculously delicious. I don't make it enough, but when we came back from our trip, it was so hot here in SoCal, and our herb garden had grown out of control, so I plucked a few sprigs of mint and lemon verbena, boiled some water, threw the sprigs in there with a couple lemons, turned the stove off and waited for it to cool off before placing it in the fridge, and voila!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here is what you will need:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 gallons of water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 sprigs of mint</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 sprigs of lemon verbena or lemon balm</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 fresh stevia sprigs, or stevia powder, or raw honey to sweeten</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 lemons, cut in wedges</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZVOLhYX08wOIpl8ULkZ21wJt2qYXAzAG6ZVouFWDylS2cOLsPuqLg8pSRbWnK-eRprKvzH__hkJ3U1_4F89aSTzV-A_BGv9CkmEs3wML1w0fpKAm1poMG67JEPR_k0111mOaDZYd6sk/s1600/IMG_4536.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZVOLhYX08wOIpl8ULkZ21wJt2qYXAzAG6ZVouFWDylS2cOLsPuqLg8pSRbWnK-eRprKvzH__hkJ3U1_4F89aSTzV-A_BGv9CkmEs3wML1w0fpKAm1poMG67JEPR_k0111mOaDZYd6sk/s320/IMG_4536.JPG" width="320" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bring water to a boil in a big stock pot or any big pot you have, then throw the herbs and the lemon wedges in it and turn off the stove. Let it sit for several hours, until your tea has cooled down. You can squeeze the lemons into the tea before removing lemon peals and herbs. Sweeten to your taste and transfer into a pitcher, then place in the fridge for several hours. Drink cold.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You will love the lemony taste of the verbena mixed with the mint. This is much healthier than any powder iced tea and has no caffeine, so it is totally kid friendly :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can also just boil water, pour in a cup, and throw a sprig of lemon verbena or lemon balm, add mint leaves (or not) and drink it hot, with or without lemon. Delicious!</span>
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-71559049783486469542012-09-15T21:50:00.000-07:002013-01-13T13:11:29.679-08:00summery gluten-free "couscous" saladSummer is almost over, although it certainly doesn't feel like it in this part of the world. There is still time for barbecues and summer salads. When I don't know what to make for dinner, I often resort to quinoa. Many people have told me they don't like the taste of it, yet it is such a super food and it can be so versatile! You just have to dress it up :)<br />
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Quinoa is gluten-free, rich in fiber, and not only is it rich in protein, but it is a complete protein. This means you don't have to combine it with beans, like you would with rice, to obtain and consume all the amino-acids of a full protein. It has them all!<br />
For a more complete article about quinoa, with a bonus breakfast recipe, click <a href="http://wakeup-world.com/2012/09/04/superfood-recipe-quinoa-keen-wah/" target="_blank">here</a><br />
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Here is one example of a "couscous" salad, which is dressed with plenty of crunch and zest and spice:<br />
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3 cups cooked quinoa (if you have time, soak your quinoa in water for 12 hours before cooking it. Then add 1 cup water for 2 cups quinoa. It will cook super quickly and will be much more digestible)<br />
2 cups shredded carrots<br />
1 cup shredded celeri<br />
2 cups sliced cucumber<br />
1 cup sliced green olives<br />
1 cup sliced cherry tomatoes<br />
1 cup chopped herbs, such as basil, parsley, mint, lemon thyme<br />
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Mix all the ingredients and toss with your favorite salad dressing. My favorite with this salad is something citrusy, like lemon juice, mustard, balsamic vinegar, lemon zest, garlic and olive oil, salt and pepper to taste.Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-48658129868403115552012-09-15T21:22:00.001-07:002013-01-13T13:11:46.298-08:00turkey-veggie burgers and why meat could still be important in your diet<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I realize I have been posting mostly vegetarian/vegan recipes, so this post might surprise you a little. Like I have said in my first post, I do not consider myself rigid about food, and I am constantly searching to find out what is the best diet for our family. Lately, I have been hearing more and more about the <a href="http://www.westonaprice.org/" target="_blank">Weston Price Foundation</a> and about the benefits of animal protein and animal fat, providing it comes from an organic, pasture raised, grass fed animal. I am also learning that different health issues require different diets. I definitely believe that for someone suffering from cancer or at high risk of cancer, meat and dairy should be avoided or kept to a minimum. If the body and the immune system are weak, they are not able to process things the same way, and these two foods can increase inflammation if the immune system is not strong enough, or so I was told at the Real Food Symposium.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">However, meat is rich not only in protein but also in minerals and essential fatty acids.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red meats in particular, are rich in minerals, especially iron, zinc and magnesium, and are a great source of Vitamin B12. The fat from the meat of grazing animals contains both omega-6 and omega-3 essential fatty acids, in small but balanced amounts. And it contains conjugated linoleic acid (CLA), which is an anti-carcinogenic fatty acid. Two good reasons to go for grass-fed meats.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now there are so many studies out there, saying so many contradictory things, it is really confusing. The vegans say that meat and dairy will cause cancer, the meat and dairy eaters say that veganism depletes your body of too many things and that you end up with food allergies, joint problems, gut issues, asthma, etc, etc... Since despite all my research, I can't quite find one approach that clicks with me and they all make a little bit of sense, I am trying to eat a balanced diet and notice what causes irritation. Our consumption of meat has definitely been reduced significantly over the past two years and we all feel much better since then. But my boys jump for joy when I cook beef or chicken, and could by-pass all the veggies if it was up to them. So I have developed little tricks to get them to still eat vegetables, and it ends up making my burger taste better. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe works with any kind of ground meat, and you can vary the quantities of vegetables you mix in, as well as what kind of vegetables and herbs you put in. Use your imagination, this is just an example :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For a great source of grass fed beef and organic chicken, visit your local farmer's market and look for </span><a href="http://www.bestbeefever.com/" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;">Dey Dey's</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> truck. I know he is at the Pasadena Saturday farmer's market, and other LA markets. To find out his schedule and/or how to order from him, visit his website </span><a href="http://www.bestbeefever.com/farmers-markets" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: black;">here</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pound of ground turkey or beef</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of shredded carrots or zucchini or both</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of shredded onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garlic clove, crushed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of chopped parsley</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olive oil</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix all the ingredients in a big bowl, form into patties, heat a little bit of olive oil in a pan on medium to low heat and throw the patties in, flipping sides after 3-4 minutes, and continuing to do so until fully cooked.</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-10552759937991517502012-09-04T16:34:00.001-07:002013-01-13T13:12:55.358-08:00My mom's zucchini and tomato gratin<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's tomatoes and zucchinis harvest time in So Cal gardens, and whether you grow them in your own backyard or get them in your CSA box or at the Farmer's Market, you might end up with so many of them you don't know what to do with them anymore.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Last week, I went to the Farmer's market and bought a bunch or heirloom tomatoes that were very very ripe, for a discounted price. That night, I made my favorite zucchini/tomato gratin, which my mom used to make (and still makes) when I was a kid. I made it again for friends this weekend and it was a success!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is so simple, yet so delicious. If you are not a cook, don't shy away from this very simple recipe. You could suddenly become very popular in the kitchen ;)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5-6 medium zucchinis, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion, cut in two, then sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 large tomatoes, sliced</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 tbsp of grated parmesan or gruyere (leave out if you are doing the 28toGreatBarre3 Challenge)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olive oil, drizzled.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">grease the bottom of a baking dish (9x15) with olive oil, then spread a layer of zucchini slices at the bottom. Cover with a layer of tomatoes, sprinkle some salt and pepper on it, then add a layer of onion slices. Repeat until you have used all of the vegetables. Drizzle a little bit of olive oil in the middle or on top, then sprinkle the parmesan on top and place in the oven at 380 for 40-50 minutes, or until the zucchinis are tender and translucent. Serve with quinoa, rice or potatoes, and/or a fish or meat dish.</span><br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-73885639272167548532012-08-26T21:50:00.001-07:002013-01-13T13:13:17.100-08:00spa popsicles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEyQheWn8BZBEGeyo0-dSi1RBGTKSx-TziK8KTRa2IVsLuQxZdu483HID9yw5ifA38dJbeSP1yK3Yuz2crXk1Q3FRgpw4Cjh6yCx_Cd5fzlO83c00zvXDavTGlJVSXlUT0-oBQ0sXuzY/s1600/IMG_4583.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEyQheWn8BZBEGeyo0-dSi1RBGTKSx-TziK8KTRa2IVsLuQxZdu483HID9yw5ifA38dJbeSP1yK3Yuz2crXk1Q3FRgpw4Cjh6yCx_Cd5fzlO83c00zvXDavTGlJVSXlUT0-oBQ0sXuzY/s320/IMG_4583.JPG" width="320" /></a>Have you ever heard of spa water? It's that deliciously refreshing calorie free drink composed of cool water in which mint sprigs and cucumber slices have been soaking. It is the perfect drink for hot summer days and I have often served it at parties instead of sodas. Well, the last two weeks have been exceptionally hot and last Sunday was the first day I had some time to be in the kitchen since we came back, and I had all the ingredients for a marvelously refreshing popsicle blend. Inspired by a recent post from www.nourishingmeals.com, I gathered the following ingredients in my blender:<br />
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5 or 6 sprigs of fresh mint, leaves only<br />
1/2 green cantaloupe<br />
1 whole english cucumber (they are the long ones), pealed<br />
juice of 4 limes<br />
a sprinkle of stevia<br />
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2 kiwis, sliced<br />
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Blend all the ingredients, until you obtain a smooth liquid. Peal and slice two kiwis and place two slices in each popsicle mold. Pour mixture on top, cover with lid and freeze for 6-8 hours. Enjoy on a hot summer day :)<br />
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Verdict: my kids love them, even though they are green, and they even love the fact that they can see the kiwi slice hiding inside. I am absolutely addicted to them, and they are completely guilt-free, which is a plus!<br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-39403869453661509832012-08-19T12:10:00.001-07:002012-08-19T12:10:24.001-07:00Milk and Honey<div class="separator" style="clear: both; text-align: center;">
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I have been rather silent over here, over the last few weeks. I have been missing my little blog and my mind has been buzzing with ideas and things I want to talk about. I was away for almost a month, visiting my family and home country over summer break. What a wonderful experience it was! I know this is a food blog, but I would like to share with you a little bit of my experience and why this trip was particularly special for me this year. Of course, I enjoyed all sorts of food that I don't necessarily miss anymore, but if you put them in front of me, in such a beautiful setting, let me tell you that all the good resolutions go out the window pretty quickly. After all, this was vacation, and there is a time for indulging and enjoying. And that is exactly what I did.<br />
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Let me tell you about Switzerland. More than ever before, this country strikes me as the land of milk and honey. You know, the promised land, in the Bible? And it litterally is a little paradise, full of, well, milk, you guessed it, and not just any milk, but milk from Happy Cows, grazing in mountains and fields that are untouched, non genetically modified, cows that have bells around their necks... and some of the milk is raw, not from a farm such as Organic Pastures, but from the farmer next door, from whom you bought your freshly extracted milk that same morning...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw0UQBOXWC-RqWl728Xvxsdoc4WLc1X_kpMJHWJiLGSFQlpBfpFpLXuCQ8HGwnQBUzzENpq5OlsK38FC7VjtKmbMvNrb42pB31huP4ADZHawdfPiEABGDbcElbBg3L046V-v1a0VmDAw/s1600/IMG_3581.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw0UQBOXWC-RqWl728Xvxsdoc4WLc1X_kpMJHWJiLGSFQlpBfpFpLXuCQ8HGwnQBUzzENpq5OlsK38FC7VjtKmbMvNrb42pB31huP4ADZHawdfPiEABGDbcElbBg3L046V-v1a0VmDAw/s400/IMG_3581.JPG" width="400" /></a>And with that milk of course, comes the butter, the cheese, the chocolate, the cream, in all possible forms and variations of it. As for the honey, you have not tasted honey like this. It is so good, so tasty, and of course, so raw, because really, the beehives are in the field next to the forest, or in your neighbor's backyard, and as my mom told me when I asked her if the honey I was eating was raw: "All honey is raw".<br />
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<i>Cream Budwig</i></div>
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<i>My parents' garden</i></div>
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So, for me who has been freaked out about the<a href="http://eatingforhealing.blogspot.com/search/label/GMO" target="_blank"> GMOs </a>in America, and who has been striving to eat a healthy, organic, mostly raw diet, this was a little slice of heaven. Not to mention the fresh air you breathe, the breathtaking views of the lakes and the mountains, and the overall kindness and simplicity of the Swiss people who have values, traditions, manners, all of which were extremely refreshing to experience this time around.<br />
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Switzerland, in all its beauty, isn't perfect, though. When I left, 11 years ago, after some adjustment time in the States, I found America very refreshing. There is a freedom and a creativity in the States, an openness, spontaneity and diversity that allows anyone to find their little niche, their little place in society. You can find your passion, develop your ideas, pursue your dreams, and be very successful. In Switzerland, it's a different story. There is a protocole to everything, mostly one way to do things, rules and regulations, limitations, order, discipline. But with that, there are also values, traditions maintained, land protected, food regulations and landscape regulations... I realized this time around that the narrow mindedness I am usually struck by when I go home provides a different kind of freedom and quality of life. The reason why Switzerland is so beautiful, so preserved, so safe, is because they have a system in place. It is rigid, and definitely not very conducive to the development of creative and "out of the box" ideas, but it has protected this land, its values, its traditions, its landscape. You can't just do whatever you want.<br />
I have enjoyed the freedom that has allowed me to develop my creativity, open up my own business and be inspired by all sorts of creative people. But I am also getting fed up with the lack of clear boundaries around food and agriculture regulations, the medical system, society in general. The lack of values and traditions, the way we rape the land in this country... It appears to me that if you want safety, it costs you freedom, and if you want freedom, it costs you safety. I wish I could have it all, but I live in the in between, longing for one when I have the other, and vice versa. Loving both, yet hating aspects of both.<br />
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Living with that tension is not easy. For about three weeks though, I decided to enjoy all I could about my homeland, and these are the little treasures I cherished:<br />
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<b>The respect of nature and beauty</b>. Wherever there is a view, there is a bench, a picnic table, a chair for you to sit on and admire. There are agricultural zones where it is forbidden to build new constructions, in order to preserve the landscape and the old buildings. Old stones have a story to tell and they maintain the spirit of Switzerland, they retain history. Cows have bells around their neck, just for the heck of it, because it adds to the charm of the scene...<br />
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<b>Manners and values.</b> People are polite, considerate. A bit shy and for some, seemingly cold, but if you smile at them and engage in conversation about their country, their traditions, people open up and loosen up with a smile. They take much pride in their land and its beauty.<br />
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<b>Long meals, sharing good wines and foods with good friends around the table. </b>In my country, eating is not just to feed the body. There really is a ritual around food, a communion, a way of fellowship, that I strive to maintain in LA, with my family and with our community. If you have eaten at my table, you hopefully know what I am talking about.<br />
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<i> Little wine tasting place and Lavaux vineyard</i><br />
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Needless to say, all sorts of things made it into my plate, and to my palate's delight, into my mouth. The beautiful swiss wines, the cheeses, the breads (oh, the breads! I don't normally eat gluten but I couldn't resist the whole grain breads there), the chocolate, the yogourts, the honey... I have definitely paid the price in terms of health, my body struggling to assimilate some of these, and I am coming home with a couple extra pounds, but it was well worth it :) Most of these foods were whole foods, clean and organic.<br />
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<i>Alphorn players and swiss bakery in Zermatt</i></div>
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<i>Fondue!</i></div>
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In the South of France, where we spent a few days with my brother and his family, I enjoyed fresh fish, olives, tapenade, cheese, prosciutto, melon, croissants, baguettes, honey... I must admit, I was a little shocked by the amount of bread the French eat. It France, it's mostly white bread, but who can resist a freshly baked baguette for less than a dollar?<br />
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<i> Les Halles, covered market in Nimes. Olives, garlic and prosciuttos, yes please!</i><br />
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<i> Food places in the streets of Nimes</i><br />
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<i>There is nothing like a french croissant dipped in hot chocolate!</i></div>
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<i> Caquelon camembert and bacon. I did not eat that, this was my husband's :)</i><br />
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<i> Tapas!</i><br />
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<i>Octopus and squid</i></div>
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<i> The best way to cook a chicken!</i><br />
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<i>The butcher in Anduze</i><br />
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<i> Sardines on the grill</i><br />
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<i> with my brother's out of this world ratatouille and a glass of Costieres de Nimes, divine!</i><br />
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Enough said, I hope you have enjoyed these pictures of the beautiful and delicious things we enjoyed, before I go back to my healthy and hopefully inspirational lifestyle. I might need to write a post about cleansing and detoxing ;)<br />
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Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com2tag:blogger.com,1999:blog-196185840120341559.post-40273053047807547852012-07-11T01:12:00.004-07:002012-07-11T01:13:20.251-07:00Super Easy Whipped Coconut Cream Freezer Pie with a Mint Swirl and a Chocolate Coconut Crust<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> am in the middle of getting ready for a big trip and my practice is picking up, which means I haven't had much time to cook, let alone blog. I usually have a few blog posts in reserve, but none of them are just ready to post. So today, I am going to be lazy, and share with you an amazing dessert recipe that is not mine at all but that is from one of my favorite blogs, </span><a href="http://thespunkycoconut.com/" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Spunky Coconut</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. This coconut cream freezer pie was surprisingly super easy to make, and was to die for! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">All you need is full fat coconut milk, dates, grated coconut, raw cocoa powder, fresh mint, lemons, vanilla and honey. It took me 15 minutes to make it and I brought it to a party for the 4th of July. I am not very much of a baker or dessert maker, so let me tell you: this is a no brainer, and it will impress the crowd! The delicious and refreshing mint swirl made every bite taste like a mojito :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Go check it out right </span><a href="http://www.thespunkycoconut.com/2012/07/whipped-coconut-cream-freezer-pie-with.html" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">here</span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-43938465450462320772012-07-05T22:32:00.001-07:002013-01-13T13:13:33.080-08:00Crunchy Quinoa and Kale Salad with Tarragon dressing<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A couple weeks ago, my son had a celebratory event at his school, which happens twice a year. Our ritual, over the past two years, has been to go eat out afterwards, to celebrate him, his learning and his progress. This year, we ended there late and were running out of time, so we decided to go to Whole Foods. I love their salad bar and always browse it, even if I don't buy anything, just to get inspired. And sure enough, there was this salad that I HAD to replicate. It was crunchy, which I love, fresh, and had two of my favorite ingredients: kale and quinoa!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made it at home a few days later, and it didn't quite taste the same, so I tried to make a fancy dressing to go with it and the result was pretty nice. Tarragon is not an herb that I have used much, but I LOVE it. It has a unique, refreshing taste and I love it in salads. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When I made the salad again for a friend, I took pictures of it, brought it to her house, added some avocado on top and sprouted beans on the side for added protein, only to realize the next day, as I opened my fridge, that I had totally forgotten to put one of the main ingredients in the salad: celery. So the picture doesn't reflect exactly what the salad looks like, but just use your imagination and add celery to that mental picture :)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The good news about this salad is that you can find all the ingredients at Trader Joe's, which now sells ORGANIC dino kale, one of my favorites! So get in the kitchen and try it, it's so easy!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salad:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSALkstJ3_7t7Q7BSvK6uiR44ltwrdnK_3mknQx51ZJ2mr3P5ORGU8mSk4kz2JtkSgK_xAgjUoyOaK8_BoVRtuhvGq-Qu2iekI3C0wwYSsQrW5sSogWckY-MLUq1FPaNAEgXMdxkurLlY/s1600/IMG_3367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSALkstJ3_7t7Q7BSvK6uiR44ltwrdnK_3mknQx51ZJ2mr3P5ORGU8mSk4kz2JtkSgK_xAgjUoyOaK8_BoVRtuhvGq-Qu2iekI3C0wwYSsQrW5sSogWckY-MLUq1FPaNAEgXMdxkurLlY/s400/IMG_3367.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bunch of dinosaur (lacinato) kale, chopped finely</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 cups cooked quinoa</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSALkstJ3_7t7Q7BSvK6uiR44ltwrdnK_3mknQx51ZJ2mr3P5ORGU8mSk4kz2JtkSgK_xAgjUoyOaK8_BoVRtuhvGq-Qu2iekI3C0wwYSsQrW5sSogWckY-MLUq1FPaNAEgXMdxkurLlY/s1600/IMG_3367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 stems celery, chopped finely</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 apples, chopped in cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup raisins</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup pecans</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix all the ingredients in a big salad bowl</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYdD62FbJk4_RP-KZB04ot6hik3RrpP4OT2lSkBJHKJpepwX1a94UpDRrkOYJZWZl2p63tzlRcpOugUEgCR9IC2iJhlE-euwRAiRPxOjhy4JZAz0_oDMzh6XsRWvWnz8Knckm19_ELbI/s1600/IMG_3369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYdD62FbJk4_RP-KZB04ot6hik3RrpP4OT2lSkBJHKJpepwX1a94UpDRrkOYJZWZl2p63tzlRcpOugUEgCR9IC2iJhlE-euwRAiRPxOjhy4JZAz0_oDMzh6XsRWvWnz8Knckm19_ELbI/s1600/IMG_3369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYdD62FbJk4_RP-KZB04ot6hik3RrpP4OT2lSkBJHKJpepwX1a94UpDRrkOYJZWZl2p63tzlRcpOugUEgCR9IC2iJhlE-euwRAiRPxOjhy4JZAz0_oDMzh6XsRWvWnz8Knckm19_ELbI/s1600/IMG_3369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dressing:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup cashews</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup fresh tarragon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 shallot</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp herbamare or sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp agave or maple syrup</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put all the ingredients in a small blender and blend until you obtain a creamy texture.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour the dressing onto the salad ingredients and mix thoroughly. Let it sit for an hour before serving (preferably) so the kale can soften with the dressing. This salads keeps well in a closed container in the fridge for about 3 days.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizavCFoOkGnC7ZjDg8LJJ3K3Cq1Q0H-MnkAP8MARK07EjcCc8uhGsG4Slzmv7f-f4byYRzZ0kC2EW8Py1KvZgwGB8qlNzZKePPvJnOwJJ9rKoJzOR6NfHfvjt5Pqzow2CkTFQ5F__6Z8E/s1600/IMG_3370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizavCFoOkGnC7ZjDg8LJJ3K3Cq1Q0H-MnkAP8MARK07EjcCc8uhGsG4Slzmv7f-f4byYRzZ0kC2EW8Py1KvZgwGB8qlNzZKePPvJnOwJJ9rKoJzOR6NfHfvjt5Pqzow2CkTFQ5F__6Z8E/s640/IMG_3370.JPG" width="640" /></a></div>
<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com1tag:blogger.com,1999:blog-196185840120341559.post-67009014933718238622012-07-01T10:14:00.000-07:002013-01-13T13:14:05.948-08:00Beet and raspberry "Grink" smoothie<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Still struggling with the color of your green smoothie? Yet trying to increase you or your kids' s vegetable intake? I've got the perfect combination smoothie for you!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Try this:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 raw beet, peeled and sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 nectarine or peach</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup frozen raspberries</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 cups kale, swiss chard or spinach</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 1/2 lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2tbsp chia seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 cups water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sweeten to taste with stevia powder or any other natural sweetener (except sugar)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Blend until you obtain a creamy smooth texture. Your smoothie will look something like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWG9I9JshqCbwf9AkMGvO-winONyzYq-dldxhbj9fwEl-VFXjddObzje8yIKh2my-w9qOHjAgmEw4vVmPKagCQAcdKvuiGJ25soZngQorqEXIcWSh7z9tnDAt9n10i39vYRPi68oxPjt0/s1600/IMG_3302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWG9I9JshqCbwf9AkMGvO-winONyzYq-dldxhbj9fwEl-VFXjddObzje8yIKh2my-w9qOHjAgmEw4vVmPKagCQAcdKvuiGJ25soZngQorqEXIcWSh7z9tnDAt9n10i39vYRPi68oxPjt0/s640/IMG_3302.JPG" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So even though you have lots of greens in there, the beet and the raspberry definitely win and give it a beautiful bright pink color.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you think beets have an earthy taste and you usually avoid them like pest, now is the time to try this recipe. The fruits and stevia counterbalance the earthy taste and the lemon juice gives it a nice tangy twist. You can also add more fruits to your smoothie if you are extra sensitive to that taste. Beets are an excellent source of iron,<span class="Apple-style-span" style="line-height: 23px;"> magnesium, calcium, and phosperous! They are also considered a fiber food and contain vitamins A and C as well as niacin! </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 23px;">Beets contain folic acid which is necessary for the production and maintenance of new cells. This is especially important for pregnant women or anyone undergoing physical healing. And lastly, they are an excellent</span> immunity booster, detoxifier and a cancer fighting food.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And did you know that you can also eat the beet leaves? They are excellent, sauteed in the pan with a little bit of olive oil, garlic and salt. Not bitter at all. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So no excuse, go and buy yourself some beets and try that smoothie. Look at what happened to ours:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHtzvq8JcxBiv2S_wIZToMJvzi4voh8mmfvpgMFegINGQw5y_B0eEhYkIPoi6tKi1L1v5Y9Di9NTzV2io4z5WyFdNaZOOguKNjKKIOjN_DtV_QY0xofUAOvjxU55RN4O5Q-8j2bUGxSQ/s1600/IMG_3303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHtzvq8JcxBiv2S_wIZToMJvzi4voh8mmfvpgMFegINGQw5y_B0eEhYkIPoi6tKi1L1v5Y9Di9NTzV2io4z5WyFdNaZOOguKNjKKIOjN_DtV_QY0xofUAOvjxU55RN4O5Q-8j2bUGxSQ/s640/IMG_3303.JPG" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A little heads up though: if you have a regular blender, like my Ninja Master Prep, or an Oster or something like that, it might be hard to get a really smooth texture, because the beet is a really hard vegetable. Make sure you blend long enough and add more liquid or a little bit of orange juice if you like.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For a perfectly sweet smoothie, check out the 3hp Omni V blender, by clicking on the logo in the right margin of this page. This will blend as well as a Vitamix or Blendtec for about half the price. I'm saving up for one and will do video demos once I have it in my kitchen!</span></div>
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-78770072704689802822012-06-26T23:44:00.003-07:002012-11-03T22:10:45.523-07:00GMO's, the poison in your food<div style="line-height: 0px; padding-bottom: 2px;">
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Source: <a href="http://docakilah.wordpress.com/2011/11/24/doctors-warn-avoid-genetically-modified-food/" style="color: #76838b; font-size: 10px; text-decoration: underline;">docakilah.wordpress.com</a> via <a href="http://pinterest.com/hafsahhafsah/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Hafsah</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_bl<div style='padding-bottom: 2px; line-height: 0px'><a href='http://pinterest.com/pin/30258628716920700/' target='_blank'><img src='http://media-cache-ec9.pinterest.com/upload/30258628716920700_Ikge2Qdl_c.jpg' border='0' width='488' height ='880'/></a></div><div style='float: left; padding-top: 0px; padding-bottom: 0px;'><p style='font-size: 10px; color: #76838b;'>Source: <a style='text-decoration: underline; font-size: 10px; color: #76838b;' href='http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html'>naturalnews.com</a> via <a style='text-decoration: underline; font-size: 10px; color: #76838b;' href='http://pinterest.com/pinsbyteri/' target='_blank'>Teri</a> on <a style='text-decoration: underline; color: #76838b;' href='http://pinterest.com' target='_blank'>Pinterest</a></p></div>ank">Pinterest</a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some of you might have heard me rant about GMOs on Facebook, or in conversations. If so, you might have picked up on my frustration and anger about the whole issue, and you might even have been annoyed and bored with my public display of indignation. I have been meaning and wanting to write a blurb about this for a long time. In fact, this is a major factor in why I decided to start blogging on food. Posts like this need some thoughtful consideration, preparation, and presentation, which is why it's taken me this long, but here I am.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is my attempt at reaching a few more people in the awareness of what they are ingesting and how it is affecting their body in a negative way.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So what are GMOs, and what's all this noise about? GMO stands for Genetically Modified Organisms, and they are made by forcing genes from </span><span style="font-family: 'Trebuchet MS', sans-serif;">one species, such as bacteria, viruses, animals, or humans, into the DNA of a food crop or animal to introduce a new trait. The result is foodlike substances that our body didn't evolve to recognize or metabolize. The reason for creating GMO crops was to increase production and create a more resistant crop. A crop that would resist the powerful pesticides and herbicides that are being sprayed over them and killing bugs and weeds. But what it really does, is that it produces a pesticide in the cell of the plant, and that plant itself becomes a living pesticide. So guess what happens to you, when you eat that plant? You are eating pesticide that continues to live inside of you and that binds to the nutrients in your body, depriving you of these essential nutrients. The genetic material inserted into GM foods transfers into bacteria living in your gut and continues to function, even long after you stop eating GM foods. The GM proteins of those foods continue to get produced inside us. Scary, right?</span><br />
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Source: <a href="http://www.drfranklipman.com/genetically-modified-foods-give-them-the-boot/" style="color: #76838b; font-size: 10px; text-decoration: underline;">drfranklipman.com</a> via <a href="http://pinterest.com/bixiby/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Angie Iverson</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">What are the health implications of this process? Unfortunately, only one study has been conducted on human beings and the impact of GMOs. However, many animal studies have led to alarming results. Quoting from <a href="http://www.responsibletechnology.org/" target="_blank">this website</a>, here are a few examples:</span><br />
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<li style="line-height: 22px; margin-top: 10px;"><strong>Thousands</strong> of sheep, buffalo, and goats in India <strong>died</strong> after grazing on Bt cotton plants</li>
<li style="line-height: 22px; margin-top: 10px;">Mice eating GM corn for the long term had <strong>fewer, and smaller, babies</strong></li>
<li style="line-height: 22px; margin-top: 10px;">More than half the babies of mother rats fed GM soy <strong>died within three weeks</strong>, and were smaller</li>
<li style="line-height: 22px; margin-top: 10px;"><strong>Testicle</strong> cells of mice and rats on a GM soy <strong>change </strong>significantly</li>
<li style="line-height: 22px; margin-top: 10px;">By the third generation, most GM soy-fed hamsters <strong>lost the ability to have babies</strong></li>
<li style="line-height: 22px; margin-top: 10px;">Rodents fed GM corn and soy showed immune system responses and signs of toxicity</li>
<li style="line-height: 22px; margin-top: 10px;">Cooked GM soy contains as much as <strong>7-times</strong> the amount of a <strong>known soy allergen</strong></li>
<li style="line-height: 22px; margin-top: 10px;"><strong>Soy allergies skyrocketed by 50%</strong> in the UK, soon after GM soy was introduced</li>
<li style="line-height: 22px; margin-top: 10px;">The stomach lining of rats fed GM potatoes showed <strong>excessive cell growth</strong>, a condition that may lead to cancer.</li>
<li style="line-height: 22px; margin-top: 10px;">Studies showed organ lesions, altered liver and pancreas cells, changed enzyme levels, etc.</li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 22px;"><strong>The American Academy of Environmental Medicine (AAEM)</strong> has reported that “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;">Before the FDA allowed GMOs into food, several FDS scientists had warned that GM foods can create unpredictable health issues including allergies, toxins, new diseases and nutritional problems. The long-term safety studies they recommended were ignored.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;">Not to mention all the environmental side effects and dangers that GMOs are presenting, which I won't get into here, but they are huge, and they are scary. The powerful pesticides and herbicides are creating what we call super weeds, and super bugs, that are becoming resistant to those powerful chemicals.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">GMOs are practically impossible to avoid in America, because the FDA has not yet approved a campaign to label the GMOs in our food. According to <a href="http://justlabelit.org/">justlabelit.org</a>, studies show that 90% of Americans support mandatory labeling of Genetically Engineered foods. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">Unlike most other developed countries – such as 15 nations in the European Union, Japan, Australia, Brazil, Russia and even China – the U.S. has no laws requiring labeling of genetically engineered foods. Infuriating, right? As a European, and as a mom, let me tell you that this issue has me very passionate. The thought that if I was raising my kids in Europe, they would be exposed to more than 50% less toxic crap in their food is nauseating enough that I am willing to spend hours researching, sharing resources and cooking whole organic real foods in my kitchen, even though it is time consuming and sometimes exhausting.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 20px;">You may have heard of Monsanto, which is </span><span class="Apple-style-span" style="line-height: 19px;">a multinational agricultural biotechnology corporation. It is the world's leading producer of the herbicide glyphosate, marketed in the Roundup brand, and in other brands. Monsanto is also the second largest producer of genetically engineered (GE) seed; it provides the technology in 49% of the genetically engineered seeds used in the US market. They are very powerful and have a lot of money. They are slowly defeating numerous local organic farmers who are being forced to bankruptcy because they simply cannot compete with Monsanto.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Enough technicalities though. If you are interested in learning more about what GMOs really do to your intestinal tract, and what the long term side effects could be, check out the links and resources at the end of this post, or post a comment on this blog, letting me know you'd like to know more, or asking specific questions.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But for now, what you really need to know, is how to avoid them when you shop. GMOs are everywhere, in every kind of processed food you can think of. It's in your blueberry muffin and caramel macchiato latte at Starbucks, it's probably in that turkey roll you bought at Vons for your lunch, it's in your salad dressing, and in most of the foods that you buy at restaurants.</span></span><br />
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Source: <a href="http://www.miasdomain.com/2012/03/gm-foods-reproductive-health.html" style="color: #76838b; font-size: 10px; text-decoration: underline;">miasdomain.com</a> via <a href="http://pinterest.com/skinnyginny/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Virginia</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The best way to avoid GMO's is to only eat and cook organic whole foods. Real food. But that's not always realistic, possible or affordable. However, I urge you to look at the labels, and absolutely avoid buying and consuming high risk ingredients.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The <a href="http://nongmoproject.org/">NonGMOproject.org</a> came up with a little flyer that I picked up at one of my favorite coffee shops, that is really helpful. I will share from that, and you can check <a href="http://nongmoproject.org/" target="_blank">their website</a> and download their Non GMO Shopping Guide for more info.</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">WHAT YOU NEED TO KNOW:</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- The 8 GM food crops are <b>corn, soybeans, canola (oil), cottonseed, sugar beets, hawaiian papaya (most) and a small amount of zucchini and yellow squash.</b></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So for these ingredients, make sure you ALWAYS buy organic. If that box of crackers says it contains canola oil and sugar, there is 90% chance those two ingredients are from GM crops. Also note that corn, soybean, canola and cottonseed oils are <b>vegetable oils</b>. Watch out for that in the labels!</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- If a non-organic product made in North America lists "sugar" as an ingredient (and NOT pure cane sugar), then it is almost certainly a combination of sugar from both sugar cane and GM sugar beets.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Dairy products may be from cows injected with GM bovine growth hormone. <b>Look for labels stating No rBGH, rBST, or artificial homrones, or check brand listings at </b><a href="http://nongmoshoppingguide.com/">NonGMOShoppingGuide.com</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">- When you buy fruits and vegetables, look at those stickers on the produce, with numbers on them. Ever wondered what those mean? Here is the breakdown:</span><br />
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<li><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;"> 4 digit numbers starting with 4 mean it's a conventionally grown produce </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Numbers starting with 8 mean it's a GMO</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">5 digit numbers starting with 9 mean it's organic</span></li>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here is a little trick to remember these numbers: 4 is a bore, 8 I hate, 9 is fine.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You might notice certain numbers starting with 3 or 5. I was told that 3 is organic, and 5 as well, but that was just in an online discussion and not from an official source. So basically, stay away from even numbers and prefer the odd numbers!</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Just to give you an idea of how infested with GM ingredients our food is, here is a sample of them which may be made from GM crops or GM micro-organisms:</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Aspartame, baking powder, caramel color, citric acid, condensed milk, dextrin, erythritol, glutamate, glycerin, hdrolyzed begetable protein, isoflavones, lactic acid, malt, maltodextrin, modified starch, shoyu, tamari, tempeh, teriyaki marinade, tocopherols, whey powder, xanthan gum...</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For those of you who are desperate for time, hate cooking or can't stay away from processed food, shop at Trader Joe's. Supposedly, anything that carries their label is guaranteed to be made with non-GMO ingredients. I asked a store manager if this was true and he said yes. But I also thought this was the case for Whole Foods, and a recent short documentary showed me that I was wrong. I went back to Trader Joe's with new eyes and realized that any processed foods, unless it's fully organic, is a risk. Sigh! I know, quite a headache for the busy working mom!</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u><b>More links and resources:</b></u></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Resourceful websites:</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.blogger.com/goog_2142677141">www.justlabelit.org</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.blogger.com/goog_2142677141">www.responsibletechnology.org</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.blogger.com/goog_2142677141">NonGMOproject.org</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://NonGMOShoppingGuide.com/">NonGMOShoppingGuide.com</a></span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeffrey Smith is the author of "Seeds of deception". He is the expert in that matter and while I own his book but haven't read it yet, I highly recommend listening to some of his talks on youtube. Here is the one I listened to:<a href="http://www.youtube.com/watch?v=LWt0BdMsu0A&feature=related" target="_blank"> http://www.youtube.com/watch?v=LWt0BdMsu0A&feature=related</a></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">If you don't have time to listen to the whole thing, go <a href="http://www.youtube.com/watch?v=T-IJikX1144&feature=related" target="_blank">here</a> for a 13 min presentation on the dangers of GMO</span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For additional info on the effect of GMO on farmers, the environment and our health, check out these movies: </span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 19px;"><a href="http://covvha.net/scientists-under-aattck-full-length/#.T9Lu7uJYs-C">http://covvha.net/scientists-under-aattck-full-length/#.T9Lu7uJYs-C</a></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 19px;"><a href="http://www.blogger.com/goog_2142677109"><br /></a></span></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 19px;"><a href="https://www.youtube.com/watch?feature=player_embedded&v=Rml_k005tsU#!">https://www.youtube.com/watch?feature=player_embedded&v=Rml_k005tsU#!</a></span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 19px;"><a href="http://www.youtube.com/watch?v=uZgrOFjhzdg&feature=share">http://www.youtube.com/watch?v=uZgrOFjhzdg&feature=share</a></span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stay healthy! Do it for you, for your kids, and spread the word. Don't get overwhelmed. I didn't change my diet overnight. I didn't learn all of this overnight. It's a process. Take it one step at a time, and share the results around you. Thanks for reading me and letting me share and make my little difference in the world :)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">If you too, would like to take action, go <a href="http://justlabelit.org/take-action/8-things-you-can-do/" target="_blank">here</a> and follow the steps to make a difference and let your voice be heard. And go voting on this issue in November. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Update: Here is a link to an article that talks about the future of GMOs and what else is in the process of being created as a GM crop. Stay informed and make sure you know the source of these foods: http://wakeup-world.com/2012/03/29/twenty-genetically-modified-foods-coming-to-your-plate.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For more interesting post on diverse food issues, as well as awesome recipes from other food renegades, click <a href="http://www.foodrenegade.com/fight-back-friday-november-2nd/" target="_blank">here</a>.</span>Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com6tag:blogger.com,1999:blog-196185840120341559.post-65176090311443246052012-06-18T22:03:00.002-07:002012-06-18T22:03:25.991-07:00Master Tonic<br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's not flu season, but in my house, we are passing around another cold/cough thing that finally got to me this morning. So I thought I would share what I do when that "tickle in my sore throat" makes its appearance.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Master Tonic is one of those things that is absolutely disgusting, but so good for you! A family friend who is a missionary gives this to his students so they wouldn't get the dehli belly when they go on missions. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When my husband introduced me to this years ago, I made fun of him. It took me years to have an open mind about it, but after seeing it heal me from many "beginnings of ...." various viruses, I'm now a convert, and we always have a bottle of Master Tonic in our fridge. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is not for the faint of heart, but it is worth the few seconds of discomfort it gives you, for the health it maintains in you. I start having an itchy throat, I take 2 tbsp twice a day, and within a few days, what could have turned into a bronchitis before, is GONE! But you have to take it at the first signs of disease. And you'd better not take it right before an important meeting or a hot date, because that stuff is potent and will give you terrible breath for about an hour, no matter how much listerine you gargle with afterwards. So what's in the brew?</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped organic white onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup peeled and grated organic ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup peeled and grated organic horseradish</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup fresh organic jalapeno or cayenne peppers (with the seeds), chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup organic garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 litre organic unfiltered raw apple cider vinegar</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We grate the ginger and horseradish with a hand grater, but we put the onions, garlic cloves and peppers in the food processor. Be careful not to touch that potion with your bare hands or you might get burnt. Those chillies are HOT!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put all the solid ingredients in a tall jar and cover with the vinegar. seal the jar, shake it to mix it well, and store in a cool dark place for two weeks, shaking the mixture once a day if possible.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After two weeks, place a sift over a glass container, and cover the sift with a cheese cloth, to filter the sediment. Pour the content into the sift, toss the scraps and pour the liquid back into the tall jar. Keep in the fridge and use as needed, 2 tbsp once or twice a day. I gargle with it first, then swallow it. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Warning: Do not use on an empty stomach, and start with a teaspoon for the first few times. It is POTENT and can cause nausea or vomiting if you are not used to it.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">OK, now I'm wondering if anyone is ever going to make this brew, after reading all the warnings. I hope so. This is a powerful, natural antibiotic and circulatory tonic.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Still skeptical? Google "benefits of the master tonic" just for fun ;)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When you let the liquid sit for a few hours, you will notice a layer of sediment gathering at the bottom. I usually gently pour the clear liquid into another container, trying to leave the sediment at the bottom. It might take me a few times of transferring the liquid, but once I have done that, the liquid should look like apple cider vinegar, a beautiful, transparent gold.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm always looking for creative ways to get more fruits and vegetables into my kids' diet. With summer approaching, and actually in full bloom on this side of the world, I am shifting from soups to smoothies and frozen treats. My kids love homemade popsicles, and I love them too because it's an easy way for me to sneak in stuff that they would never otherwise eat. I bought the molds at rite aid or target, you can find them online I'm sure, and I'm sure there is also a BPA free version of those, somewhere. I've just had those for several years and they have served me well.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You can get real creative with these, and throw a number of combinations into the mix. Some days, my kids aren't too crazy about their green smoothie. So rather than forcing them or tossing it away, I pour it into a popsicle mold for a later treat. Last year, I started adding leafy greens and chia seeds to the mix and this year, I added some green powder, and believe it or not, my kids didn't budge. They loved it! I even served it to 3 of my kids' friends yesterday, who were here on a playdate, and they all gulped it down.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So here is an example of a pretty green and good for you popsicle. The barley powder doesn't taste great, and it's pretty strong, so use it sparingly, and feel free to add more banana or other sweet fruit to cover the taste. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup blackberries</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup blueberries</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup raspberries</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups packed kale leaves</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp ground flaxseed</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup walnuts</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1tbsp barley or spirulina powder</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp stevia</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A little note on Barley Powder and why it might be good to include it in your diet:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">NUTRITIONAL VALUE - A concentrated source of nearly three dozen vitamins and minerals, barley grass is particularly rich in vitamins A, C, B1, B2, folic acid, and B12; calcium; iron; potassium; and chlorophyll. Unlike most plants, barley grass provides all nine essential amino acids (those which your body can't produce).</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">HEALING CLAIMS - Barley grass is a powerful antioxidant that is believed to help the body kill cancer cells and overcome a variety of ailments, including acne and ulcers.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put everything in the blender, add 2 cups of water and mix. Add more water if you want a smoother consistency. Once the mixture is well blended and smooth, pour into popsicle molds and place in the freezer for several hours.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">En Francais:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Melanger dans le mixer:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 banane</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 nectarine</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tasse de mures</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 tasse de myrtilles</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 tasse de framboises</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tasses de feuilles de chou kale, ou cottes de bettes ou epinards</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2cs de graines de lin moulues</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tasse de noix</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1cs de poudre d'algue, spirulina ou d'orge (c'est sous forme de poudre verte)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cc de stevia ou autre adoucissant naturel</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tasses d'eau</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Verser le tout dans des moules a glace et mettre au congelateur.</span></div>
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Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0tag:blogger.com,1999:blog-196185840120341559.post-40680269005404636202012-06-07T22:23:00.000-07:002013-01-13T13:15:20.331-08:00Herbs and lemon chickpea salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUmwPEjMlaSdjQtw8Upy4jrijAgDrJmJcE-KMd1E88Z-Y9LF88RJg7fAxNHvOoGwCKC_ubnFygqcHLBM3uIGXyLkmOu3IlmkRL2i16DVVZOuB2erIRCctJX_-C_vlHBsydqCM57Du-3Y/s1600/_MG_5069.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUmwPEjMlaSdjQtw8Upy4jrijAgDrJmJcE-KMd1E88Z-Y9LF88RJg7fAxNHvOoGwCKC_ubnFygqcHLBM3uIGXyLkmOu3IlmkRL2i16DVVZOuB2erIRCctJX_-C_vlHBsydqCM57Du-3Y/s640/_MG_5069.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's almost the weekend, time for barbecues and potlucks and summer meals. I am totally in the mood for cold soups, salads of all sorts and fresh picked fruits. This week, I have cooked mostly salads for dinner, so I've had to find vegetable sources of protein to supplement the leafy greens.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have memories as a child, of my mom soaking dried garbanzo beans and making them into a salad with red bell peppers and lots of parsley. This week, I had a craving for that salad, so I took those dry beans out of my pantry, soaked them in water for 8 hours, and at night, threw them in the crock pot on low with water, salt, and a slice of kombu (you can also use bay leaves and cloves, to help increase digestibility and reduce acidity. They were ready to use by morning. I drained them and let them cool in the fridge, and at night, put together this delicious salad, with whatever I had on hand. The citrus flavor mixed with the herbs, which we grow in our garden, was absolutely delicious and refreshing! Enjoy :)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salad:</span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cups cooked chickpea</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tomatoes, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 scallions, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped fresh parsley</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped fresh cilantro</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup chopped fresh mint</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 red onion, thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 avocado, cubed</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dressing:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 lemons, juiced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2tbsp hemp oil or olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1tbsp agave syrup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp salt</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">En Francais:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeMzAb_uq4XmecXyEH19oZovaigog8Dnw-rONB8XIUVKicECq0jxp84zpW6XmiB3UU_OSKu-Sfe4FdTYor3SGg8jpxr1fUVwqeD-T-8U7P_fhyphenhyphenT7dVhSPyUUdwUE5qc8_lCtgO_lbNho/s1600/_MG_5070.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeMzAb_uq4XmecXyEH19oZovaigog8Dnw-rONB8XIUVKicECq0jxp84zpW6XmiB3UU_OSKu-Sfe4FdTYor3SGg8jpxr1fUVwqeD-T-8U7P_fhyphenhyphenT7dVhSPyUUdwUE5qc8_lCtgO_lbNho/s320/_MG_5070.jpg" width="320" /></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tasses de pois chiches cuits</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tomates coupees en cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 oignons the printemps, coupes en lamelles</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tasse de persil frais hache</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tasse de coriandre frais hache</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tasse de menthe fraiche hachee</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 oignon rouge, coupes en lamelles fines</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 avocat, coupe en cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sauce:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">le jus de deux citrons</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cs d'huile de chanvre ou olive</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1cs de sirop d'agave ou sucre integral</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cc de sel</span><br />
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<br />Alexine Thompson-de Benoithttp://www.blogger.com/profile/15718943694147537179noreply@blogger.com0