I found this like I always do, when I am looking for a new dish to teach at my raw food class where I work. I have had this saved for quite a while, but never got around to using it, but I finally got my butt moving and made it. So glad I did.
Do not think all warm and fuzzy with this, for you will not get it. what you will get is something so close you will be able to fool others.
1 cup ground pecans
1 cup chopped dates (not soaked)
1/4-1/3 cup raw cacao powder
1 t agave nectar or honey if you prefer
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Process the pecans and cacao powder together in a food processor. In a separate bowl add chopped dates and agave/honey. I prefer to chop my dates by hand. As messy and time consuming as this is, it is my preference. Most everything else is fine in the processor, but I like to chop dates by hand. Just my thing.
Add your pecans to the bowl with your dates and agave/honey. This is your your bicep workout comes into play. You are going to have to work this allot. Did I mention allot? Once you get all thee ingredients worked together really well, then mash them into your glass baking pan. I pressed it down with my knuckles when I balled up my fist. But if you have anything with a flat bottom, then use it to smooth out the top of the brownies. It gives it a nice look and a bit more presentable, other than seeing knuckle imprints on the top of your brownie mold.
I suggest putting it in the fridge for about an hour. Just so it sets up. These are joyful and cut quite nicely. I may be having to add these to my holiday table. Yay to raw food.
Showing posts with label Sweeteners. Show all posts
Showing posts with label Sweeteners. Show all posts
Sunday, November 14, 2010
Raw Cranberry Salad
Well, it is getting to be that time of year again...the dreaded holidays. I have to admit, that I still enter them with a bit of trepidation, but only because we have been so ingrained to believe that any meal, and especially Thanksgiving cannot continue without a slab of dead flesh. I am here to prove those folks wrong.
I recently volunteered at a local high school and talked to them about vegetarianism and told them some startling numbers about meat-eaters and cancer. I also told them their parents would say that I was a whack job. But that they did not have to believe me, do the research. And that is my new motto now. If you don't believe me, go see for yourself. For most of these numbers are form our own AMA or ACA, so I don't need to make this stuff up.
So as I was talking to these kids, the one big question was,'What 'DO' you eat?', and my tried and true answer was,'Everything you don't.', which always gets them thinking. For like many people out there, most folks do not have a varied diet, and if they would make a food diary, they would see that. So, I used Thanksgiving as an example. I asked them to think about the Norman Rockwell Thanksgiving portrait, but they all looked at me like I was Medusa, meaning that not one student knew who Normal Rockwell was...Google him.
With that said, I told them to envision a traditional Thanksgiving dinner, but, we were going to take away the turkey. Now, tell me what is left on the table. Well these little dynamos were able to rattle off names of food in a matter of seconds a minimum of a half a dozen dishes that were meat free and that all of those dishes could not possibly fit on my plate all at once, so, 'I' was going to have to go back for seconds, possibly thirds, and that was only because I stopped them from naming 'side dishes'. I showed them that their side dishes became my main dishes. And then it hit them that anyone, not just me, could easily survive at Thanksgiving and never eat a dead animal. Eureka!!
Now, on to this brilliant dish that one of my bosses gave me. We will be using this at my job for our upcoming Customer Appreciation Day where we will be serving organic turkeys and a plethora of side dishes that yours truly will be making. So any and all side dishes will be vegetarian if nothing else. And this little gem is for the raw foodists out there. This is to die for and it will most definitely be on my Thanksgiving table for sure.
1 container of cranberries (8-16 ounces)(frozen is all right if fresh is not available)
2 navel oranges, peeled and roughly chopped
1-2 red delicious apples, peeled, cored and roughly chopped
Raw honey or agave to taste (start with 1 tablespoon and work your way up)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Make sure you have washed all fruits and dump them into your food processor. If your honey is hardened, then you can easily melt it in a double broiler type set up as not to bring above 118 degrees. Once your sweetener is ready, add to processor and hit your pulse button...if you have one. If you do not, then do not turn on your processor and walk away, you want this salad to have some consistency, but small enough that is not quite minced, but pretty darned close.
Play with the size of chunks you are willing to eat and let it be done. This is better if done the day before, for the sugar will draw out some of the water and make it a bit soupier. I may never cook a cranberry ever again.
I recently volunteered at a local high school and talked to them about vegetarianism and told them some startling numbers about meat-eaters and cancer. I also told them their parents would say that I was a whack job. But that they did not have to believe me, do the research. And that is my new motto now. If you don't believe me, go see for yourself. For most of these numbers are form our own AMA or ACA, so I don't need to make this stuff up.
So as I was talking to these kids, the one big question was,'What 'DO' you eat?', and my tried and true answer was,'Everything you don't.', which always gets them thinking. For like many people out there, most folks do not have a varied diet, and if they would make a food diary, they would see that. So, I used Thanksgiving as an example. I asked them to think about the Norman Rockwell Thanksgiving portrait, but they all looked at me like I was Medusa, meaning that not one student knew who Normal Rockwell was...Google him.
With that said, I told them to envision a traditional Thanksgiving dinner, but, we were going to take away the turkey. Now, tell me what is left on the table. Well these little dynamos were able to rattle off names of food in a matter of seconds a minimum of a half a dozen dishes that were meat free and that all of those dishes could not possibly fit on my plate all at once, so, 'I' was going to have to go back for seconds, possibly thirds, and that was only because I stopped them from naming 'side dishes'. I showed them that their side dishes became my main dishes. And then it hit them that anyone, not just me, could easily survive at Thanksgiving and never eat a dead animal. Eureka!!
Now, on to this brilliant dish that one of my bosses gave me. We will be using this at my job for our upcoming Customer Appreciation Day where we will be serving organic turkeys and a plethora of side dishes that yours truly will be making. So any and all side dishes will be vegetarian if nothing else. And this little gem is for the raw foodists out there. This is to die for and it will most definitely be on my Thanksgiving table for sure.
1 container of cranberries (8-16 ounces)(frozen is all right if fresh is not available)
2 navel oranges, peeled and roughly chopped
1-2 red delicious apples, peeled, cored and roughly chopped
Raw honey or agave to taste (start with 1 tablespoon and work your way up)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Make sure you have washed all fruits and dump them into your food processor. If your honey is hardened, then you can easily melt it in a double broiler type set up as not to bring above 118 degrees. Once your sweetener is ready, add to processor and hit your pulse button...if you have one. If you do not, then do not turn on your processor and walk away, you want this salad to have some consistency, but small enough that is not quite minced, but pretty darned close.
Play with the size of chunks you are willing to eat and let it be done. This is better if done the day before, for the sugar will draw out some of the water and make it a bit soupier. I may never cook a cranberry ever again.
Monday, July 5, 2010
Grape-Nut Bars
Another recipe under my belt. sha-BAM! I seriously hope I can keep up this trend. I love experimenting with foods. I love being in the kitchen and seeing the looks on peoples faces when they bite into that dish and savor the flavor. When I am in the kitchen, I am in my element. That is not to say I am by any means a chef. I am a cook and one that is still not comfortable with either winging it or flying by the seat of my pants. That was my mothers strong point. She could open a refrigerator and make something out of a supposed nothing.
Well here I am making a sweet dish and this fits the bill. Now, you have to remember, that with McDougall, his goal is to cut down on extra fat and sugar. So your taste buds will definitely need to get use to this line of cooking. Even though I do not have a sweet tooth, I am finding that I feel the need to sweeten up some of these dishes. But that just goes to show you how we have become accustomed to thee extra sweetener that the companies out there have gotten us use to. I want to break that habit. I am on a mission.
3 cups Grape-Nuts (we do not buy anything from the Post company, so we purchase generic)
1 cup low-fat soy milk (I don't do anything low-fat, so it is full flavor milk for us and we used almond milk)
1 cup unsweetened applesauce
1 cup raisins
2 t vanilla
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees.
Mix all of thee ingredients together. Pour into a nonstick 9-inch square baking dish. Bake for 35 minutes or until firm. Cool and cut into 12 squares.
This one came out picture perfect. However, thee only thing I may do differently is to use only a 1/2 cup of applesauce and use either agave , molasses or honey to take up thee other 1/2 cup. But other than that it was perfect. And, I added a 1/2 t cinnamon, for in my book, if a recipe has raisins and vanilla, then you must add cinnamon. It was a great addition.
Well here I am making a sweet dish and this fits the bill. Now, you have to remember, that with McDougall, his goal is to cut down on extra fat and sugar. So your taste buds will definitely need to get use to this line of cooking. Even though I do not have a sweet tooth, I am finding that I feel the need to sweeten up some of these dishes. But that just goes to show you how we have become accustomed to thee extra sweetener that the companies out there have gotten us use to. I want to break that habit. I am on a mission.
3 cups Grape-Nuts (we do not buy anything from the Post company, so we purchase generic)
1 cup low-fat soy milk (I don't do anything low-fat, so it is full flavor milk for us and we used almond milk)
1 cup unsweetened applesauce
1 cup raisins
2 t vanilla
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees.
Mix all of thee ingredients together. Pour into a nonstick 9-inch square baking dish. Bake for 35 minutes or until firm. Cool and cut into 12 squares.
This one came out picture perfect. However, thee only thing I may do differently is to use only a 1/2 cup of applesauce and use either agave , molasses or honey to take up thee other 1/2 cup. But other than that it was perfect. And, I added a 1/2 t cinnamon, for in my book, if a recipe has raisins and vanilla, then you must add cinnamon. It was a great addition.
Saturday, July 3, 2010
Overnight Porridge
I love oatmeal. Always have, always will. And I am always looking for ways to bring it to the next level or spruce it up a bit. So, with my new found love for John McDougall and having found one of his cookbooks at a flea market about 1 year ago, I am beginning to dive in.
Now I openly admit to not liking every recipe we make. Some of them are downright garbage worthy. So I will not say I like a dish, just because it is a healthy one. If I don't like it, you will hear about it for sure. With that said, I tried a new twist one oatmeal. One of the things I look for in a new recipe , is mostly whether or not we have all if not, most of the ingredients, then we move on to the making process.
This one I was a bit skeptical about and for a couple of reasons. 1) There was only 1 tablespoon of sweetener for the entire dish. That is not to say I slather sugar in my food, but by making this dish, I realize just how much I came to depend on any sweetener to make our food palatable 2) I was not going to add my usual dollop of butter.
Yep, today was my first day of my venture into being vegan. I openly admit that I may fall off the wagon, and trust me when I say it was extremely tempting to dive in at work and grab a few pieces of cheese, but I did it, I left the liquid meat out of my mouth and I am still here to type about it...who knew.
So on to the recipe. Very simple, common ingredients and you just prep it the night before and viola!, you have a new recipe in the morning.
1/2 cup bulgur
3T rolled oats
1T molasses or brown rice vinegar (we used molasses)
1/3 cup mixed dried fruit pieces or raisins (we used raisins)
1&1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Place all of the ingredients in a medium-sized bowl. Stir well. Cover and refrigerate overnight. Transfer to a saucepan. (It has microwaveable directions, but since I no longer use a microwave, I am not going to offer those instructions)
Stove method: Cook over medium heat for 6-8 minutes, stirring frequently.
I served this as is, no added sugar or sweetener and it was to die for. Next time I will change the fruit and maybe add some nuts. A definite keeper for sure.
Serves 4
Now I openly admit to not liking every recipe we make. Some of them are downright garbage worthy. So I will not say I like a dish, just because it is a healthy one. If I don't like it, you will hear about it for sure. With that said, I tried a new twist one oatmeal. One of the things I look for in a new recipe , is mostly whether or not we have all if not, most of the ingredients, then we move on to the making process.
This one I was a bit skeptical about and for a couple of reasons. 1) There was only 1 tablespoon of sweetener for the entire dish. That is not to say I slather sugar in my food, but by making this dish, I realize just how much I came to depend on any sweetener to make our food palatable 2) I was not going to add my usual dollop of butter.
Yep, today was my first day of my venture into being vegan. I openly admit that I may fall off the wagon, and trust me when I say it was extremely tempting to dive in at work and grab a few pieces of cheese, but I did it, I left the liquid meat out of my mouth and I am still here to type about it...who knew.
So on to the recipe. Very simple, common ingredients and you just prep it the night before and viola!, you have a new recipe in the morning.
1/2 cup bulgur
3T rolled oats
1T molasses or brown rice vinegar (we used molasses)
1/3 cup mixed dried fruit pieces or raisins (we used raisins)
1&1/2 cups water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Place all of the ingredients in a medium-sized bowl. Stir well. Cover and refrigerate overnight. Transfer to a saucepan. (It has microwaveable directions, but since I no longer use a microwave, I am not going to offer those instructions)
Stove method: Cook over medium heat for 6-8 minutes, stirring frequently.
I served this as is, no added sugar or sweetener and it was to die for. Next time I will change the fruit and maybe add some nuts. A definite keeper for sure.
Serves 4
Sunday, April 25, 2010
Black Bean Brownies
Every now and then you come across a recipe that piques your interest. This is one such recipe. And for more than one reason. I love brownies, but not chocolate. I love brownies, but not sweets. I know I am a wealth of oxymoron's. I still prefer salty over sweet, but once in a while I get a hankering for a little bit of sweetness. Insert Black Bean Brownies. When I first saw this recipe I knew right then and there I was going to make them. Now, you have to remember, that I am not one of those people who crinkles their nose up at unusual ingredients. And I think that is because I have moved away from the conventional way of thinking about food. And once you do that, your possibilities are endless. Open your mind.
I found these lovely little treats at Happy Herbivore. But I had no idea just how easy and good they were. Plus thee ingredient list is something we can all recognize and pick up at our local grocery store. Yes, even thee agave is now in every grocery store I visit. Who knew.
I am going to have to tweak them a wee bit, but not too much that I will post about it. I think that mine were just a bit too soft. So insert more oatmeal or black beans. You see, black beans are not just for Latin Cuisine.
15 ounces black beans drained and rinsed (we make our own)(in bulk so we have them ready to go)
2 whole bananas
1/3 cup agave
1/4 cup unsweetened cocoa powder
1T cinnamon
1t vanilla
1/4 cup raw sugar
1/4 cup instant oats (we flake our own)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees. Grease an 8x8 pan (we use coconut oil) and set aside. Combine all ingredients except oats, in a food processor or blender until smooth, scrapping sides as needed. Stir in the oats and pour batter into pan. Bake approximately 30 minutes (we needed a bit more), or until a toothpick is inserted and comes out clean. Allow to cool before slicing...if you can.
I found these lovely little treats at Happy Herbivore. But I had no idea just how easy and good they were. Plus thee ingredient list is something we can all recognize and pick up at our local grocery store. Yes, even thee agave is now in every grocery store I visit. Who knew.
I am going to have to tweak them a wee bit, but not too much that I will post about it. I think that mine were just a bit too soft. So insert more oatmeal or black beans. You see, black beans are not just for Latin Cuisine.
15 ounces black beans drained and rinsed (we make our own)(in bulk so we have them ready to go)
2 whole bananas
1/3 cup agave
1/4 cup unsweetened cocoa powder
1T cinnamon
1t vanilla
1/4 cup raw sugar
1/4 cup instant oats (we flake our own)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees. Grease an 8x8 pan (we use coconut oil) and set aside. Combine all ingredients except oats, in a food processor or blender until smooth, scrapping sides as needed. Stir in the oats and pour batter into pan. Bake approximately 30 minutes (we needed a bit more), or until a toothpick is inserted and comes out clean. Allow to cool before slicing...if you can.
Monday, March 22, 2010
Raw Oatmeal Cookies
I snagged this recipe from Ani Phyo . I do not remember how I stumbled upon her, but I am guessing it was about raw food or from another cooking blog. Suffice it to say she is wonderful. She is down to earth and someone I would easily invite to my home and feel comfortable around.
I also subscribe to her on Youtube. She is just so cute to watch and see how she does things. She does have a few recipes on her website, but the majority of them are in her cookbooks. I will eventually be buying her books, but for now I just keep googling raw food for websites and blogs.
Watch her in action at a festival.
I tried to upload the video of her, but I could not get it to do so, so please check her out and make these scrumptious little devils.
1&1/2-2 cups rolled oats
1 cup pitted dates, chopped
1 cup of raisins
1 t cinnamon
~~~~~~~~~~~~~~~~~~~~~~~
Place oats in glass bowl with cinnamon. Stir together until mixed. Chop dates into a semi-fine mush. May I suggest that you oil your knife. We use coconut oil. Add dates to oatmeal mixture. Toss in the raisins. Oil your hands with coconut oil or with warm water. I used coconut oil and it lasted a good amount of time. Keep on mashing together by hand. It will take about 5 minutes, but oh the biceps you will have.
Once the mixture is to a dough-like consistency (you will know) then start forming them into golf ball sized rounds then flatten them into cookie shapes. Bada-Boom, bada bing you are ready to eat these puppies.
My son, who is the pickiest eater I know, tried a small sample then asked for a bigger cookie. Who's your momma now son? Yeah, I thought so!
I also subscribe to her on Youtube. She is just so cute to watch and see how she does things. She does have a few recipes on her website, but the majority of them are in her cookbooks. I will eventually be buying her books, but for now I just keep googling raw food for websites and blogs.
Watch her in action at a festival.
I tried to upload the video of her, but I could not get it to do so, so please check her out and make these scrumptious little devils.
1&1/2-2 cups rolled oats
1 cup pitted dates, chopped
1 cup of raisins
1 t cinnamon
~~~~~~~~~~~~~~~~~~~~~~~
Place oats in glass bowl with cinnamon. Stir together until mixed. Chop dates into a semi-fine mush. May I suggest that you oil your knife. We use coconut oil. Add dates to oatmeal mixture. Toss in the raisins. Oil your hands with coconut oil or with warm water. I used coconut oil and it lasted a good amount of time. Keep on mashing together by hand. It will take about 5 minutes, but oh the biceps you will have.
Once the mixture is to a dough-like consistency (you will know) then start forming them into golf ball sized rounds then flatten them into cookie shapes. Bada-Boom, bada bing you are ready to eat these puppies.
My son, who is the pickiest eater I know, tried a small sample then asked for a bigger cookie. Who's your momma now son? Yeah, I thought so!
Tuesday, June 30, 2009
Balsamic Dressing
An amoeba could make this dressing, but it couldn't enjoy it the way we can. I got this dressing from How it All Vegan (again, yeah I know) and thee ingredients were simple enough and we had them, but that did not guarantee it would taste good. But guess what? It does taste good.
It is quite tangy, but one you read the ingredients, you will know why, but thee other ingredient balances it out for sure. So go make this and have a salad tonight.
1/2 cup balsamic vinegar
1/8 cup maple syrup
~~~~~~~~~~~~~~~~~~~
Mix the two ingredients together and enjoy.
Did you get that folks? For if it was too difficult for you you can definitely Email me and we can talk about this one. I know it was a difficult recipe and for that I apologize. I crack myself up.
It is quite tangy, but one you read the ingredients, you will know why, but thee other ingredient balances it out for sure. So go make this and have a salad tonight.
1/2 cup balsamic vinegar
1/8 cup maple syrup
~~~~~~~~~~~~~~~~~~~
Mix the two ingredients together and enjoy.
Did you get that folks? For if it was too difficult for you you can definitely Email me and we can talk about this one. I know it was a difficult recipe and for that I apologize. I crack myself up.
Saturday, May 23, 2009
Strawberry Lemonade
In the good ole summer time. Well by the calender, it is not officially summer, but this is Florida, summer is our middle name. But I was checking up on my fellow cooking bloggers and I cam across this delicious, refreshing and not so sickening sweet summer-time drink. I love lemonade. This drink was perfect, and cute. I wish I had had a lovely glass pitcher to display it in, but alas, all we had was a Tupperware style plastic container.
The simplicity of this drink is wonderful and just in time for summer. All I need is my big brim hat and Scarlett to sit beside me on the wrap around porch on the swing. Fiddle-Dee-Dee. So go visit Vegan Tickles and see what she has to offer.
The juice of 3 lemons
2 cups of washed and quartered strawberries
3 T agave nectar (I would bump this up just a wee bit, but not too much)
6 cups of cold water
Ice
~~~~~~~~~~~~~~~~~~~
Let it sit in the refrigerator for a few hours before serving. It will change colors. It's so purdy. Where's the glass pitcher when you need one. And go to the garden and snap off a sprig of mint for garnish. Yummo!
The simplicity of this drink is wonderful and just in time for summer. All I need is my big brim hat and Scarlett to sit beside me on the wrap around porch on the swing. Fiddle-Dee-Dee. So go visit Vegan Tickles and see what she has to offer.
The juice of 3 lemons
2 cups of washed and quartered strawberries
3 T agave nectar (I would bump this up just a wee bit, but not too much)
6 cups of cold water
Ice
~~~~~~~~~~~~~~~~~~~
Let it sit in the refrigerator for a few hours before serving. It will change colors. It's so purdy. Where's the glass pitcher when you need one. And go to the garden and snap off a sprig of mint for garnish. Yummo!
Monday, May 4, 2009
Sugar Addiction
We all know the devastating usage of sugar. I kicked my white sugar habit a while back. Oh, You do know that I was referring to the table sugar I wantonly added to my food. Ah hah, you are forgetting the hidden-in-everything-you-eat-sugar...aren't you? Well my dear friends, just pick any box, can, package, bottle and read the back of said container and you will be shocked to see what you have been ingesting and quite possible without your knowledge and or permission.
If you want to read up on someones detox from sugar, then go and read any and all her posts about sugar. Permission to Mother has been through her own trials and tribulations over sugar, but she is stronger, leaner, and healthier due to her sugar elimination Am I that far along? No, but we are so far removed from where we were 1 year ago it is not funny. Do we still eat sweets? You bet, but we are waaaay more careful as to what we add to our food.
You know you are a healthnut when you take your raw sugar to the restaurant to add to your hot beverage, and you taker your grated ginger to add to a cup of hot water. AM I moving over to the freak category? Oh well.
On to the hazards of sugar consumption.
1) Today's Consumption: Today, an average American consumes 2-3 pounds of sugar EACH WEEK. Yes, that is not a typo, I kid you not. While at the end of the 19th century (1887-1890), the average American consumed only 5 pounds PER YEAR. Is someone seeing a correlation between many diseases, and obesity as our sugar consumption has risen. But wait there is more bad news, so keep on reading.
2) A Continual Rise: Over the last 20 years, sugar consumption in the U.S> has increased 26 pounds to 135 pounds of sugar PER PERSON PER YEAR. Are you part of that trend?
3) Hidden Culprits: This is my most favorite and yet disturbing of all entries. Sugar consumption includes highly refined sugars that are incorporated into many of the foods we eat (bread, peanut butter, condiments, sauces, etc.) Some of these are better known as sucrose (table sugar), dextrose (corn sugar) and high-fructose corn syrup. When I started to let go of sugars, I did it in steps. First was thee obvious, boxed cereals. I can now proudly say that I no longer buy or consume these baddies (I made that word up). We either have our own homemade granola or just grape nuts style cereal. End of discussion. So let it be written, so let it be done. (Sorry, that was my Charlton Heston moment)
4) 4 Classes: 4 classes of simple sugars ( Sucrose, fructose, honey and malts) are deemed 'harmful' to optimal health when long term consumption is over 15% (and we all know how much we consume, whether we wantonly admit it or not) of carbohydrate calories ingested. Here's a hint: Complex carbohydrates (veggies, beans, legumes, whole grains) are the way keep this number below 15%. It still amazes me when I hear people freak about how they need to stay away from 'Carbs'. Yeah ya do, if you are consuming the carbs off the shelves. Not my carbs. We live on them and thrive on them. But then again we make our own bread from scratch. Now that's the kind of carbs I am talking about. Carbs Schmarbs!
5) Health Issues: Simple sugars have been documented to contribute to and/or aggravate health problems, including asthma, mood disorder (no more saying it is PMS ladies) mental illness, nervous disorders, diabetes, heart disease, gallstones, hypertension, and arthritis. Some how obesity seems to have snuck under the radar. But do the math folks. I am not laying total blame of obesity on sugar, some of it , OK, a lot of it is what you eat, but I will give credit where credit is due.
6) Insulin Impacts: Sugar raises insulin levels, inhibiting the release of growth hormones which depress thee immune system. Further, too much insulin, promotes the storage of fat, so that when you eat foods that are high in sugar, you are enabling rapid weight gain and elevated triglyceride levels, both of which lead to cardiovascular disease.
7) Degenerative Disease: Sugar has no real nutritional value (minerals, vitamins, and fiber) and as a result, has a deteriorating effect on the endocrine system, causing sugar consumption to be one of the 3 major causes of degenerative disease.
8) Cancer Culprits: Turns out that cancer's preferred fuel is none other than glucose. Controlling one's blood-glucose levels through diet, exercise supplements (which I do not take), meditation and prescription drugs-when necessary (But most medical illnesses could definitely be turned around primarily through diet)- can be extremely important to a cancer treatment program.
So there you have it folks, the unnecessary evil of sugar. the in your face kind and those you may not be aware of. Knowledge is power. Know what is in your food. Is it easy to make changes? Yes and no. I have finally given up bottled dressings and my dressing cruets are so much prettier than those put out by Wishbone and Kraft.
So next time you think of having a lump of sugar in your coffee, remember, a long time ago, people found a way to drink their coffee without the sweet taste of sugar.
Do you avoid sugar? And how much do you consume in a day....week...month...year?
If you want to read up on someones detox from sugar, then go and read any and all her posts about sugar. Permission to Mother has been through her own trials and tribulations over sugar, but she is stronger, leaner, and healthier due to her sugar elimination Am I that far along? No, but we are so far removed from where we were 1 year ago it is not funny. Do we still eat sweets? You bet, but we are waaaay more careful as to what we add to our food.
You know you are a healthnut when you take your raw sugar to the restaurant to add to your hot beverage, and you taker your grated ginger to add to a cup of hot water. AM I moving over to the freak category? Oh well.
On to the hazards of sugar consumption.
1) Today's Consumption: Today, an average American consumes 2-3 pounds of sugar EACH WEEK. Yes, that is not a typo, I kid you not. While at the end of the 19th century (1887-1890), the average American consumed only 5 pounds PER YEAR. Is someone seeing a correlation between many diseases, and obesity as our sugar consumption has risen. But wait there is more bad news, so keep on reading.
2) A Continual Rise: Over the last 20 years, sugar consumption in the U.S> has increased 26 pounds to 135 pounds of sugar PER PERSON PER YEAR. Are you part of that trend?
3) Hidden Culprits: This is my most favorite and yet disturbing of all entries. Sugar consumption includes highly refined sugars that are incorporated into many of the foods we eat (bread, peanut butter, condiments, sauces, etc.) Some of these are better known as sucrose (table sugar), dextrose (corn sugar) and high-fructose corn syrup. When I started to let go of sugars, I did it in steps. First was thee obvious, boxed cereals. I can now proudly say that I no longer buy or consume these baddies (I made that word up). We either have our own homemade granola or just grape nuts style cereal. End of discussion. So let it be written, so let it be done. (Sorry, that was my Charlton Heston moment)
4) 4 Classes: 4 classes of simple sugars ( Sucrose, fructose, honey and malts) are deemed 'harmful' to optimal health when long term consumption is over 15% (and we all know how much we consume, whether we wantonly admit it or not) of carbohydrate calories ingested. Here's a hint: Complex carbohydrates (veggies, beans, legumes, whole grains) are the way keep this number below 15%. It still amazes me when I hear people freak about how they need to stay away from 'Carbs'. Yeah ya do, if you are consuming the carbs off the shelves. Not my carbs. We live on them and thrive on them. But then again we make our own bread from scratch. Now that's the kind of carbs I am talking about. Carbs Schmarbs!
5) Health Issues: Simple sugars have been documented to contribute to and/or aggravate health problems, including asthma, mood disorder (no more saying it is PMS ladies) mental illness, nervous disorders, diabetes, heart disease, gallstones, hypertension, and arthritis. Some how obesity seems to have snuck under the radar. But do the math folks. I am not laying total blame of obesity on sugar, some of it , OK, a lot of it is what you eat, but I will give credit where credit is due.
6) Insulin Impacts: Sugar raises insulin levels, inhibiting the release of growth hormones which depress thee immune system. Further, too much insulin, promotes the storage of fat, so that when you eat foods that are high in sugar, you are enabling rapid weight gain and elevated triglyceride levels, both of which lead to cardiovascular disease.
7) Degenerative Disease: Sugar has no real nutritional value (minerals, vitamins, and fiber) and as a result, has a deteriorating effect on the endocrine system, causing sugar consumption to be one of the 3 major causes of degenerative disease.
8) Cancer Culprits: Turns out that cancer's preferred fuel is none other than glucose. Controlling one's blood-glucose levels through diet, exercise supplements (which I do not take), meditation and prescription drugs-when necessary (But most medical illnesses could definitely be turned around primarily through diet)- can be extremely important to a cancer treatment program.
So there you have it folks, the unnecessary evil of sugar. the in your face kind and those you may not be aware of. Knowledge is power. Know what is in your food. Is it easy to make changes? Yes and no. I have finally given up bottled dressings and my dressing cruets are so much prettier than those put out by Wishbone and Kraft.
So next time you think of having a lump of sugar in your coffee, remember, a long time ago, people found a way to drink their coffee without the sweet taste of sugar.
Do you avoid sugar? And how much do you consume in a day....week...month...year?
Monday, April 20, 2009
There's Nothing To Eat
Yeah riiiiiiight!
I had a garage sale about 3 weeks ago and we unloaded some high ticket items. We took in a pretty penny. We could have easily payed some much needed bills in advance, but my husband was super generous and said we would take the money and put shelves in the pantry that has been jury rigged for about 6 years now. My husband works in a grocery store and when a rack that has been used for a display is no longer needed, he asks if he can take it home (that is if we truly need it) and this time we did.
Fast forward 6 years and I am busting at the seems in my kitchen. I could almost have my bed put in there, that is how much I love being in my kitchen. But with the new shelves being put in I want to get an idea on how much stuff I truly do have in my pantries. Well, let me tell you if anyone and I do mean anyone ever comes to me and says, "There's nothing to eat." I swear I am going to wallop them up side their head. So for those of you who may be curious as to what is in my pantry, I wrote it all down...minus my spice cabinet.
Powdered sugar
Raw sugar
Agave
Canola oil
Coconut oil
Spaghetti
Thin Spaghetti
Elbows
Orzo
1 container of hard white wheat (Rubbermaid container)
1 container of hard red wheat (Rubbermaid container)
2 big cans chicken (For hubby)
3 small cans tuna (for hubby)
1 small jar of pimentos
1/3 box of cous cous
1 jar homemade jelly
2 cans nectar, 1 mango, and 1 apricot
Cooking wine
Apple cider vinegar
balsamic vinegar
Sub sandwich vinegar
Pancake syrup (the garbage my son buys)
Maple syrup
Honey
Can of raisins
Box of prunes
Can of cashews
Can of mixed nuts
Mojo (Spanish marinade sauce)
Mayonnaise (My one HUGE weakness)
Dijon mustard
Jelly-black cherry
1/2 bottle light olive oil
Jar of Spanish's capers
2 Lg cans of tomatoes
4 small cans of tomato sauce
3 small cans of tomato paste
2&1/2 boxes of baking soda (mostly for cleaning)
4 cans smoked oysters (for hubby)
1 box wheat gluten
1 Tub of popcorn (I order 45 pound buckets of this stuff)
1&1/4 bag of unbleached flour
1/4 tub of olive oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have these glass jars I have had for years that I purchased form Michael's about 15 years ago. they are to die for and I can see the grain/bean inside them. So this next bunch is inside the jars. And some are in mason jars, depending on how small amount of grain I have.
Jasmine rice
pinto beans
green split peas
black beans
pearled barley
black eyed peas
chick peas
bulgar wheat
brown rice
great northern beans
lentils
spelt
arborio rice
light red kidney beans
adzuki beans
TVP
millet
~~~~~~~~~~~~~~~~~~~
2 packages of amaranth
1 box of falafel mix
container of nutritional yeast
Large container of peppercorns
package of sliced almonds
package of sweetened coconut
6 cans of coconut milk (I Need Help River!!)
So there you have it. It's my plan to eat this down so I can rotate my pantry with some new items we have never used or at least with items we use rarely. Since becoming a vegetarian again I am loving how my recipe door is opening and I owe many thins to all you ladies, and gentlemen that I follow and depend on for tried and true recipes. So keep 'em coming folks!
I had a garage sale about 3 weeks ago and we unloaded some high ticket items. We took in a pretty penny. We could have easily payed some much needed bills in advance, but my husband was super generous and said we would take the money and put shelves in the pantry that has been jury rigged for about 6 years now. My husband works in a grocery store and when a rack that has been used for a display is no longer needed, he asks if he can take it home (that is if we truly need it) and this time we did.
Fast forward 6 years and I am busting at the seems in my kitchen. I could almost have my bed put in there, that is how much I love being in my kitchen. But with the new shelves being put in I want to get an idea on how much stuff I truly do have in my pantries. Well, let me tell you if anyone and I do mean anyone ever comes to me and says, "There's nothing to eat." I swear I am going to wallop them up side their head. So for those of you who may be curious as to what is in my pantry, I wrote it all down...minus my spice cabinet.
Powdered sugar
Raw sugar
Agave
Canola oil
Coconut oil
Spaghetti
Thin Spaghetti
Elbows
Orzo
1 container of hard white wheat (Rubbermaid container)
1 container of hard red wheat (Rubbermaid container)
2 big cans chicken (For hubby)
3 small cans tuna (for hubby)
1 small jar of pimentos
1/3 box of cous cous
1 jar homemade jelly
2 cans nectar, 1 mango, and 1 apricot
Cooking wine
Apple cider vinegar
balsamic vinegar
Sub sandwich vinegar
Pancake syrup (the garbage my son buys)
Maple syrup
Honey
Can of raisins
Box of prunes
Can of cashews
Can of mixed nuts
Mojo (Spanish marinade sauce)
Mayonnaise (My one HUGE weakness)
Dijon mustard
Jelly-black cherry
1/2 bottle light olive oil
Jar of Spanish's capers
2 Lg cans of tomatoes
4 small cans of tomato sauce
3 small cans of tomato paste
2&1/2 boxes of baking soda (mostly for cleaning)
4 cans smoked oysters (for hubby)
1 box wheat gluten
1 Tub of popcorn (I order 45 pound buckets of this stuff)
1&1/4 bag of unbleached flour
1/4 tub of olive oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have these glass jars I have had for years that I purchased form Michael's about 15 years ago. they are to die for and I can see the grain/bean inside them. So this next bunch is inside the jars. And some are in mason jars, depending on how small amount of grain I have.
Jasmine rice
pinto beans
green split peas
black beans
pearled barley
black eyed peas
chick peas
bulgar wheat
brown rice
great northern beans
lentils
spelt
arborio rice
light red kidney beans
adzuki beans
TVP
millet
~~~~~~~~~~~~~~~~~~~
2 packages of amaranth
1 box of falafel mix
container of nutritional yeast
Large container of peppercorns
package of sliced almonds
package of sweetened coconut
6 cans of coconut milk (I Need Help River!!)
So there you have it. It's my plan to eat this down so I can rotate my pantry with some new items we have never used or at least with items we use rarely. Since becoming a vegetarian again I am loving how my recipe door is opening and I owe many thins to all you ladies, and gentlemen that I follow and depend on for tried and true recipes. So keep 'em coming folks!
Saturday, January 17, 2009
Worlds Healthiest Foods
I found an article here describing the worlds healthiest foods. And their basis on coming to this conclusions was pretty darned simple. Here are their parameters:
1) They are most nutritious
2) They are whole foods
3) They are familiar foods
4) They are readily available
5) They are affordable
6) They taste good
I am eliminating the meat portion of these foods, but you can grab thee entire article for your friends who still may be consume meat and would like to see the better options out there for them.
Vegetables:
Asparagus, Avocados, Beets, Bell Peppers, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Cucumbers, Eggplant, Fennel, Garlic, Green Beans, Green Peas, Kale, Leeks, Mushrooms (Crimini, Shiitake), Mustard Greens, Olives, Onions, Potatoes, Romaine Lettuce, Sea Vegetables, Spinach, Squash (Summer, Winter), Sweet Potatoes, Swiss Chard, Tomatoes, Turnip Greens, Yams
Fruits:
Apples, Apricots, Bananas, Blueberries, Cantaloupe, Cranberries, Figs, Grapefruit, Grapes, Kiwi, Lemons/Limes, Oranges, Papaya, Pears, Pineapple, Plums, Prunes, Raisins, Raspberries, Strawberries, Watermelon
Low Fat Dairy:
Cheese-Low fat, Eggs, Milk-2%-Cows, Goats milk, Yogurt (This is debatable in some arenas)
Beans/Legumes:
Black Beans, Dried Peas, Garbanzo/Chick Peas, Kidney beans, Lentils, Lima Beans, Miso, Navy Beans, Pinto Beans, Soy beans, Tempeh, Tofu
Nuts and seeds:
Almonds, Cashews, Flax seeds, Olive oil/extra virgin, Peanuts, Pumpkin seeds, Sesame seeds, Sunflower seeds, Walnuts
Grains:
Barley, Brown Rice, Buckwheat, Corn, Millet , Oats, Quinoa, Rye, Spelt, Whole Wheat
Spice and Herbs:
Basil, Black Pepper, Cayenne Pepper, Chili Pepper/dried, Cilantro/Coriander seeds, Cinnamon/ground, Cloves, Cumin seeds, Dill, Ginger, Mustard seeds, Oregano, Parsley, Peppermint, Rosemary, Sage, Thyme, Turmeric
Natural Sweeteners:
Blackstrap Molasses, Cane Juice, Honey, Maple Syrup, Agave Nectar (I added this one myself)
Other:
Green tea, Soy Sauce (tamari), Water
There are meat options in the entire article, but since I am no longer inclined to believe that any meat product is good for you I left that portion out of this. But if you choose to read thee entire article, you can find it here. Decide for yourself what is right or wrong for your home and your family. Only you can make that decision.
1) They are most nutritious
2) They are whole foods
3) They are familiar foods
4) They are readily available
5) They are affordable
6) They taste good
I am eliminating the meat portion of these foods, but you can grab thee entire article for your friends who still may be consume meat and would like to see the better options out there for them.
Vegetables:
Asparagus, Avocados, Beets, Bell Peppers, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Collard Greens, Cucumbers, Eggplant, Fennel, Garlic, Green Beans, Green Peas, Kale, Leeks, Mushrooms (Crimini, Shiitake), Mustard Greens, Olives, Onions, Potatoes, Romaine Lettuce, Sea Vegetables, Spinach, Squash (Summer, Winter), Sweet Potatoes, Swiss Chard, Tomatoes, Turnip Greens, Yams
Fruits:
Apples, Apricots, Bananas, Blueberries, Cantaloupe, Cranberries, Figs, Grapefruit, Grapes, Kiwi, Lemons/Limes, Oranges, Papaya, Pears, Pineapple, Plums, Prunes, Raisins, Raspberries, Strawberries, Watermelon
Low Fat Dairy:
Cheese-Low fat, Eggs, Milk-2%-Cows, Goats milk, Yogurt (This is debatable in some arenas)
Beans/Legumes:
Black Beans, Dried Peas, Garbanzo/Chick Peas, Kidney beans, Lentils, Lima Beans, Miso, Navy Beans, Pinto Beans, Soy beans, Tempeh, Tofu
Nuts and seeds:
Almonds, Cashews, Flax seeds, Olive oil/extra virgin, Peanuts, Pumpkin seeds, Sesame seeds, Sunflower seeds, Walnuts
Grains:
Barley, Brown Rice, Buckwheat, Corn, Millet , Oats, Quinoa, Rye, Spelt, Whole Wheat
Spice and Herbs:
Basil, Black Pepper, Cayenne Pepper, Chili Pepper/dried, Cilantro/Coriander seeds, Cinnamon/ground, Cloves, Cumin seeds, Dill, Ginger, Mustard seeds, Oregano, Parsley, Peppermint, Rosemary, Sage, Thyme, Turmeric
Natural Sweeteners:
Blackstrap Molasses, Cane Juice, Honey, Maple Syrup, Agave Nectar (I added this one myself)
Other:
Green tea, Soy Sauce (tamari), Water
There are meat options in the entire article, but since I am no longer inclined to believe that any meat product is good for you I left that portion out of this. But if you choose to read thee entire article, you can find it here. Decide for yourself what is right or wrong for your home and your family. Only you can make that decision.
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