Category Archives: food

Death by Delay…

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…or, would you like some neurological and heart disease in your formula, baby?

And the question begs to be asked:  Why are they putting flame retardants in children’s clothing when they have been associated with cancer, and other serious health affects?  Killing them inch by inch…

(Makes me glad that I sewed my kids’ pajamas…one less thing for them to be exposed to)

Even though Michelle Obama will promote organic food…well, organic food is great, but if you’re sleeping in chemicals every night for eight hours or so, it kinda negates the good of eating organic food.

Organic consumers.org has this up on the ever-increasing growth of Walmart and Michelle Obama.

And then there’s this.

So…yeah…it’s not hard to see why the Obama Administration hasn’t moved forward.

Whatever happened to looking forward, not backward? (just a little snarky)

The GAPS diet

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Here’s the link to the GAPS diet that Dr. Natasha Campbell-McBride talked about in the video I posted earlier.

It’s great that she is willing to help others when she could keep the diet to only those able to pay for doctor visits.  She states as much in the video that she has many, many people come to her for consultation, but she wishes to help others, so posted this online.  Good for her.

The only thing that I question is the nuts and seeds –I had been eating sunflower and pumpkin seeds in-between meals to help with my roller-coaster sugar levels three years ago and my son had mentioned that he’d read seeds tear up the gut.  I had noticed that I was more tender after eating the seeds, so I stopped, not realizing that it was a bigger problem, including wheat, rye, barley, and oats.  So…I’m questioning the nuts and seeds’ effects on the gut.

Of course, I also question recommending fish.  I just don’t understand the logic behind it–professionals who know that there are high levels of mercury in fish, and yet still think it’s okay to eat?  I just don’t get it.

More adventures in gluten free cooking

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Okay, folks, I’ve never claimed to be a whiz in the kitchen…my sister has the “cooking gene” in the family–she can go in a kitchen and make dirt taste good…

Having said that, I’m cautiously venturing into the unknown in the kitchen…flying by the seat of my pants without the comfort of recipes…

I checked out a book from the library on gluten free cooking.  I had read a booklet from a pharmacist whom also had gluten intolerance, and she highly recommended this cooking book.  The author has a PhD, I assume in home economics (or whatever they’re calling it these days), so I thought that she must have some pretty good recipes…

…really, the author *loves* sorghum flour and uses it as a basic flour combination in almost all of her recipes.

…um, this tastes like cardboard to me, but your mileage may vary…

I still like the basic recipe I included in the oatmeal cookie recipe.  (I’ve discovered that I react to oatmeal too. Pfft.  Hopefully, it’s just temporary–from what I’ve read, your system becomes a little more sensitive when you first start going gluten-free.  Kind of a hyper reaction to finally not having the irritation?)

That basic recipe is:  1 cup rice flour, 1/2 c. potato flour, and 1/2 c. tapioca flour.  I’m going to experiment more, because the tapioca flour does seem to make things a little dry, where I have to add a little more water or milk or shortening, according to what I’m baking.  And the biscuits I made last night were just a tad dry…but otherwise tasted good.

…on to more adventures…it’s kind of fun, actually…

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Here’s a pretty good gluten free Coconut Macaroon recipe.  I’m going by memory, because it’s over in my apartment–this was submitted by Coffee Bean on a gluten-free website, but I’ll be darn if I can find it on the web now:

Coconut Macaroons

2 cups coconut flakes

2 egg whites, room temperature

pinch of salt

1/3 c. sugar or you can use healthy honey — just use one-half of 1/3

1/2 tsp. almond extract (I prefer vanilla, and it gives it a wonderful taste…plus the apartment smells soooo good while they’re baking.)

1/4 tsp. nutmeg

3 TBSP cornstarch (I didn’t have any cornstarch on hand, so I used tapioca flour, which has the same consistency of cornstarch, and it worked out fine.)

 

Line  a baking sheet with parchment paper.

Place egg whites in small mixing bowl.  Sprinkle salt over them.  Beat with electric mixer until they form soft peaks (or if you want to be a doll, beat with hand beater–conserve electricity and work those arms, baby!).

Sprinkle sugar over egg whites.  Beat to stiff peaks.

Using wooden spoon, fold in one-half of coconut.

Add vanilla, mix gently in. Mix in nutmeg.

Mix in cornstarch.

Fold in remaining coconut.

Drop by large spoonfuls onto prepared baking sheet.

Bake in 325 degree oven for about 12-20 minutes.  The tops should be lightly toasted. Enjoy!

 

Go for the kiddies…

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…when your efforts fail to brainwash the adults. (hat tip to organicconsumers.org)  Good Grief.  The lies and misrepresentations throughout this piece of work are mindboggling–page 8, for instance, actually states that biotech is helping the environment, while completely ignoring the genetic drift between organic corn and GM corn, (and other crops) and that Monsanto deliberately engineered plants to accept even larger quantities of RoundUp.  Even more of a concern is the “unknown proteins” and their effects not only on animal health, but human health.