Last night, it came to my mind that the most healing, nourishing & soothing foods, beverages & herbs were green in color:
-Green Tea
-Leafy Greens
-Spirulina
-Green Clay
-Green Smoothies
-Seaweeds
-Nourishing herbs/weeds: stinging nettle, dandelion, plantain, purslane...etc
Green is the quintessential color of Nature and I believe that beyond appreciating this particular color (in all its shades) for its beauty and radiance, green color also speaks to our body and soul on more subtle levels (energetic/auric, your mood and to the subconscious).
Not to mention that chlorophyll is very close to human blood.
So next time you eat something green, notice how you feel...
Friday, June 26, 2009
Friday, June 19, 2009
About Becoming Less Dependent On Tomatoes...
I know that technically speaking, we should be buying tomatoes only during the Summer which is when the traditionally grow. But tomatoes is one of those veggies that I buy pretty much all year long.
Yet, even during tomato season - which is now- and at the farmers market (where produce is usually more affordable) the price for 1 pound of good, flavorful, organic tomatoes is about $4! While I can get a bag of 3-4 zucchinis (another favorite veggie of mine) for $1.
I started a couple cherry tomatoes plants (from seed) in containers which are growing a little slow lately but I expect to harvest my heirloom tomatoes by the end of the Summer. Meanwhile, I'd like to start buying & using a minimal amount (since I can use up to 2 pounds a week, these are becoming a luxury item).
I've seen people on other blogs use pumpkin puree or butternut squash puree as a substitute for tomato sauce. I tried it ounce, it wasn't bad. Here too, technically speaking, I should be waiting for the Fall but canned pumpkin/squash puree can be found quite easily and I also find butternut squashes in grocery stores (a pumpkin or squash stored properly can last up to 1 year after the harvest).
I also read that all squashes (pumpkins included) can be eaten raw. I have only tried raw cucumber and raw zucchini so far. I suppose that a thinly sliced squash would be a nice addition to a salad. The other option would be to diced the squash, steam it and let it cool before serving.
Of course other uses for pumpkins/squashes include soups, puddings, cakes, desserts, quiches, breads, pancakes...etc. So I believe that they are a valid substitute for tomatoes (not to forget that tomatoes are nightshades and that I usually don't digest nightshades too well).
Yet, even during tomato season - which is now- and at the farmers market (where produce is usually more affordable) the price for 1 pound of good, flavorful, organic tomatoes is about $4! While I can get a bag of 3-4 zucchinis (another favorite veggie of mine) for $1.
I started a couple cherry tomatoes plants (from seed) in containers which are growing a little slow lately but I expect to harvest my heirloom tomatoes by the end of the Summer. Meanwhile, I'd like to start buying & using a minimal amount (since I can use up to 2 pounds a week, these are becoming a luxury item).
I've seen people on other blogs use pumpkin puree or butternut squash puree as a substitute for tomato sauce. I tried it ounce, it wasn't bad. Here too, technically speaking, I should be waiting for the Fall but canned pumpkin/squash puree can be found quite easily and I also find butternut squashes in grocery stores (a pumpkin or squash stored properly can last up to 1 year after the harvest).
I also read that all squashes (pumpkins included) can be eaten raw. I have only tried raw cucumber and raw zucchini so far. I suppose that a thinly sliced squash would be a nice addition to a salad. The other option would be to diced the squash, steam it and let it cool before serving.
Of course other uses for pumpkins/squashes include soups, puddings, cakes, desserts, quiches, breads, pancakes...etc. So I believe that they are a valid substitute for tomatoes (not to forget that tomatoes are nightshades and that I usually don't digest nightshades too well).
Thursday, June 18, 2009
Kraut Pounder
The old-school tool to have for making sauerkraut, kimchee and other lacto-fermented foods.
http://krautpounder.com/index.html
http://krautpounder.com/index.html
Tuesday, June 16, 2009
Understanding The Keys To Health
Another great post by the Food Renegade!
It's good to be reminded that it's not the bacteria that make us sick but our poor food choices & lifestyle that weaken our immune system.
http://www.foodrenegade.com/understanding-the-keys-to-health/
It's good to be reminded that it's not the bacteria that make us sick but our poor food choices & lifestyle that weaken our immune system.
http://www.foodrenegade.com/understanding-the-keys-to-health/
Monday, June 15, 2009
Mondays in the Kitchen...
I have decided to stop posting my gluten free meal plannings (at least for now).
I'll still plan ahead because I noticed that it makes my life easier (except last week, I had to make quite a few changes) and my grocery expenses are now lower than my food budget.
I will still post recipes, links and cookbook references (I plan to write a post just about my favorite healing cookbooks...There are some unknown or lesser known gems out there).
This week, I'd like to:
-Make some carrot butter/spread (recipe from "The Self-Healing Cookbook" by Kristina Turner)
-Bake a grain-free & nut free butternut squash kugel (recipe from "Pesach-Anything's Possible!" by Tamar Ansh)...I never baked a kugel before so I'm looking forward to trying this recipe.
-Experiment with a grain-free white bean bread (I'm not big on beans since they are hard to digest, but I like the taste & texture of cannellini beans)
-Find the time to prepare some broth at last!
-Prepare some homemade sauerkraut with the raw milk whey I have left in the fridge.
Here's a simple dessert recipe that I like that requires few ingredients and little time:
I'll still plan ahead because I noticed that it makes my life easier (except last week, I had to make quite a few changes) and my grocery expenses are now lower than my food budget.
I will still post recipes, links and cookbook references (I plan to write a post just about my favorite healing cookbooks...There are some unknown or lesser known gems out there).
This week, I'd like to:
-Make some carrot butter/spread (recipe from "The Self-Healing Cookbook" by Kristina Turner)
-Bake a grain-free & nut free butternut squash kugel (recipe from "Pesach-Anything's Possible!" by Tamar Ansh)...I never baked a kugel before so I'm looking forward to trying this recipe.
-Experiment with a grain-free white bean bread (I'm not big on beans since they are hard to digest, but I like the taste & texture of cannellini beans)
-Find the time to prepare some broth at last!
-Prepare some homemade sauerkraut with the raw milk whey I have left in the fridge.
Here's a simple dessert recipe that I like that requires few ingredients and little time:
Nut/Seed Milk Crème
(2 to 4 servings)
Ingredients:
1 cup homemade unsweetened nut/seed milk
3 tbsp sweet potato flour
1 tbsp nut/seed butter
1 tbsp maple syrup
Pour milk in a saucepan and heat on medium heat.
Whisk in the sweet potato flour until lump free.
Let the milk thicken, then add the nut/seed butter and maple syrup.
Stir until homogeneous.
Pour the creme into ramekins. Enjoy warm or cold (refrigerate).
Feel free to customize this recipe with your own ingredients.
(2 to 4 servings)
Ingredients:
1 cup homemade unsweetened nut/seed milk
3 tbsp sweet potato flour
1 tbsp nut/seed butter
1 tbsp maple syrup
Pour milk in a saucepan and heat on medium heat.
Whisk in the sweet potato flour until lump free.
Let the milk thicken, then add the nut/seed butter and maple syrup.
Stir until homogeneous.
Pour the creme into ramekins. Enjoy warm or cold (refrigerate).
Feel free to customize this recipe with your own ingredients.
Friday, June 12, 2009
About Hypoglycemia...
I've been suffering from hypoglycemia since my childhood (with fainting episodes - remaining unconscious for several minutes). Everybody I know made it look like it was nothing serious and that I just needed to have some sugar or a sweet treat and it'll pass. So that's what I did for many years.
Several years ago, a friend of my grandmother died after falling into a coma because she couldn't reach for some sugar before passing out. And since she lived alone, nobody noticed what happened right away (reason why she fell into a coma). When I learned that, I suddenly acknowledged that hypoglycemia wasn't just a benign condition after all.
I've been gluten free for 3 years (for health reasons), and I've noticed that my hypoglycemia has improved tremendously. Before that I had the episodes were happening more often and I was starting to get more anxious, even aggressive...I knew this wasn't right.
My journey through food & health has brought me being simply gluten free to SCD, GAPS, the Paleo Diet and Nourishing Traditions. I also recently stumbled on books saying that sugar is bad for hypoglycemics.
So I figured that I'd try giving up sugars or at least have minimal amounts. I was worried that it's make things worse...In fact, it's quite the contrary, I feel much better! My body uses the sugars stored instead of having sugar overload. I'm even aware nor that my liver and digestive system feel cranky & irritated when I have a little too much sugars, and this happen with GF grains too.
The only sugars I have now are from eating fruits and maybe a few root vegetables. I manage to drink my tea without sweetener, except for mornings and evenings when I add 1 tsp of coconut palm sugar (a natural & sustainable sweetener with very low glycemic index).
I stay away from anything refined and artificial sweeteners which are true poisons for your body and your brain.
Hypoglycemia is often called the other sugar disease. I read that about 60% of hypoglycemics become diabetics. I have decided that it won't happen to me because I take responsibility for my own health.
So what works for me?
-Lots a vegetables (including leafy greens) , raw or cooked.
-Some protein at every meal (with good fats) whether grass-fed meat, wild caught fish, pasture poultry & eggs, raw cheese or nuts.
-Raw dairy products (I make my own yogurt).
-Grain-free breads made of coconut flour, almond flour or other nut/seed flours (it's best to grind your own).
-Fruits: raw, stewed or cooked in dessert (in this case I use minimal amounts of natural sweeteners such as maple syrup, honey, agave syrup or coconut sugar).
-I'm cutting off the GF grains since they seem to irritate me. So I eat them in small amounts and plan to eat them rarely and properly prepare: soaked, fermented or sprouted. I usually only enjoy them in simple foods like porridge, soaked pancakes and crepes.
-Nuts & seeds in various forms: milks, butters, paleo cookies, "granolas", breads...
-Surprisingly I don't crave chocolate anymore (only on rare occasions)!
-Nourishing herbal infusions.
-Homemade fermented fruits and drinks.
So I'm now gluten free, yeast free, nearly grain free, starch free and sugar free ;)!
Things you need to know:
-Carbs & starches once ingested, transform into sugars which are stored in your body as fats!
Grains are fillers but they only "fill" you temporarily; you'll get hungry for more soon enough...
-Good fats (not vegetable oils but animal fats, grass-fed/raw butter, coconut oil, nut/seed oils, olive oil) once ingested transform into glucose which is use by your body and not stored as fats!
-Sugars block the absorption of necessary minerals for your teeth!
-Eat nourishing foods and your body will get all the nutrients it needs for good health and healing! If you get too little nutrients, these will go to the most important/vital organs in your body to the detriment of your teeth and bones!
-Eating non-pasteurized foods won't make you sick...On the contrary! Your body will benefit from good bacteria that will strengthen your immune system and make you less prone to sickness.
-By eating nourishing & properly prepared foods, you'll get more energy!
From my own experience:
-When I stay grain, starch & sugar free, my body fat percentage goes down (as I'm using the sugars and fats already stored in my body). When I reintroduce these, my body fat percentage goes back up.
-When I eat a variety of vegetables with some protein, it gets me going for hours without hunger or low blood sugar. Sometimes my belly needs to remind me that I should have a snack, but my energy level remains about the same.
-When I eat grains & veggies but no protein...I get hungry a few hours later to the point that I need to eat something before I sleep otherwise I won't be able to sleep and will need to get up in the middle of the night to eat something.
Several years ago, a friend of my grandmother died after falling into a coma because she couldn't reach for some sugar before passing out. And since she lived alone, nobody noticed what happened right away (reason why she fell into a coma). When I learned that, I suddenly acknowledged that hypoglycemia wasn't just a benign condition after all.
I've been gluten free for 3 years (for health reasons), and I've noticed that my hypoglycemia has improved tremendously. Before that I had the episodes were happening more often and I was starting to get more anxious, even aggressive...I knew this wasn't right.
My journey through food & health has brought me being simply gluten free to SCD, GAPS, the Paleo Diet and Nourishing Traditions. I also recently stumbled on books saying that sugar is bad for hypoglycemics.
So I figured that I'd try giving up sugars or at least have minimal amounts. I was worried that it's make things worse...In fact, it's quite the contrary, I feel much better! My body uses the sugars stored instead of having sugar overload. I'm even aware nor that my liver and digestive system feel cranky & irritated when I have a little too much sugars, and this happen with GF grains too.
The only sugars I have now are from eating fruits and maybe a few root vegetables. I manage to drink my tea without sweetener, except for mornings and evenings when I add 1 tsp of coconut palm sugar (a natural & sustainable sweetener with very low glycemic index).
I stay away from anything refined and artificial sweeteners which are true poisons for your body and your brain.
Hypoglycemia is often called the other sugar disease. I read that about 60% of hypoglycemics become diabetics. I have decided that it won't happen to me because I take responsibility for my own health.
So what works for me?
-Lots a vegetables (including leafy greens) , raw or cooked.
-Some protein at every meal (with good fats) whether grass-fed meat, wild caught fish, pasture poultry & eggs, raw cheese or nuts.
-Raw dairy products (I make my own yogurt).
-Grain-free breads made of coconut flour, almond flour or other nut/seed flours (it's best to grind your own).
-Fruits: raw, stewed or cooked in dessert (in this case I use minimal amounts of natural sweeteners such as maple syrup, honey, agave syrup or coconut sugar).
-I'm cutting off the GF grains since they seem to irritate me. So I eat them in small amounts and plan to eat them rarely and properly prepare: soaked, fermented or sprouted. I usually only enjoy them in simple foods like porridge, soaked pancakes and crepes.
-Nuts & seeds in various forms: milks, butters, paleo cookies, "granolas", breads...
-Surprisingly I don't crave chocolate anymore (only on rare occasions)!
-Nourishing herbal infusions.
-Homemade fermented fruits and drinks.
So I'm now gluten free, yeast free, nearly grain free, starch free and sugar free ;)!
Things you need to know:
-Carbs & starches once ingested, transform into sugars which are stored in your body as fats!
Grains are fillers but they only "fill" you temporarily; you'll get hungry for more soon enough...
-Good fats (not vegetable oils but animal fats, grass-fed/raw butter, coconut oil, nut/seed oils, olive oil) once ingested transform into glucose which is use by your body and not stored as fats!
-Sugars block the absorption of necessary minerals for your teeth!
-Eat nourishing foods and your body will get all the nutrients it needs for good health and healing! If you get too little nutrients, these will go to the most important/vital organs in your body to the detriment of your teeth and bones!
-Eating non-pasteurized foods won't make you sick...On the contrary! Your body will benefit from good bacteria that will strengthen your immune system and make you less prone to sickness.
-By eating nourishing & properly prepared foods, you'll get more energy!
From my own experience:
-When I stay grain, starch & sugar free, my body fat percentage goes down (as I'm using the sugars and fats already stored in my body). When I reintroduce these, my body fat percentage goes back up.
-When I eat a variety of vegetables with some protein, it gets me going for hours without hunger or low blood sugar. Sometimes my belly needs to remind me that I should have a snack, but my energy level remains about the same.
-When I eat grains & veggies but no protein...I get hungry a few hours later to the point that I need to eat something before I sleep otherwise I won't be able to sleep and will need to get up in the middle of the night to eat something.
Tuesday, June 09, 2009
NUTRITION FOR A NEW ECONOMY
Note that I'm not a fan of using supplements unless really needed.
I believe that all the vitamins and minerals your body needs are naturally found in food & herbs and that with a proper, nutrient-rich diet you don't need supplements.
Also a lot of commercial supplements are not from a natural source which means that your body can't absorb them.
http://www.primalbody-primalmind.com/blog/?p=1
I believe that all the vitamins and minerals your body needs are naturally found in food & herbs and that with a proper, nutrient-rich diet you don't need supplements.
Also a lot of commercial supplements are not from a natural source which means that your body can't absorb them.
http://www.primalbody-primalmind.com/blog/?p=1
Monday, June 08, 2009
Nourishing Gluten Free Meal Planning
MONDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with stewed berries & filmjolk yogurt
D: Broccoli quiche with raw cheese
>Make beet kvass
>Bake Neanderthin paleo cookies (from "Neanderthin" by Ray Audette)
>Prepare a nourishing herbal infusion
TUESDAY
B: Toasted & crumbled paleo cookie "granola" with filmjolk & fruits/berries
D: Shepherd's pie with mashed cauliflower crust
>Thaw ground beef
>Bake coconut milk pudding
>Soak pine nuts
WEDNESDAY
B: Coconut milk pudding with fruits
D: Sweet potato gnocchis (adapted from "The Gluten-Free Italian Cookbook" by Mary Capone) with oven roasted chicken drumsticks
>Make pine nut milk
>Thaw chicken
>Bake almond flour bread (slice & freeze for later)
THURSDAY
B: Smoothie with nut milk or yogurt
D: Rustic almond flour pizza with side of veggies or salad
>Make chicken stock
>Prepare nourishing herbal infusion
FRIDAY
B: Leftover coconut milk pudding with fruits/berries
D: Oven roasted root vegetables with grilled salmon & salad greens
>Bake bean brownies (cut & freeze for later)
SATURDAY
B: Almond flour bread with yogurt & artisan strawberry jam
L: Omelet with greens/veggies & raw cheese
D: TBD
>Soak GF oats overnight with yogurt
SUNDAY
B: Overnight muesli with yogurt, nuts & fruits/berries
L: TBD
D: TBD
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with stewed berries & filmjolk yogurt
D: Broccoli quiche with raw cheese
>Make beet kvass
>Bake Neanderthin paleo cookies (from "Neanderthin" by Ray Audette)
>Prepare a nourishing herbal infusion
TUESDAY
B: Toasted & crumbled paleo cookie "granola" with filmjolk & fruits/berries
D: Shepherd's pie with mashed cauliflower crust
>Thaw ground beef
>Bake coconut milk pudding
>Soak pine nuts
WEDNESDAY
B: Coconut milk pudding with fruits
D: Sweet potato gnocchis (adapted from "The Gluten-Free Italian Cookbook" by Mary Capone) with oven roasted chicken drumsticks
>Make pine nut milk
>Thaw chicken
>Bake almond flour bread (slice & freeze for later)
THURSDAY
B: Smoothie with nut milk or yogurt
D: Rustic almond flour pizza with side of veggies or salad
>Make chicken stock
>Prepare nourishing herbal infusion
FRIDAY
B: Leftover coconut milk pudding with fruits/berries
D: Oven roasted root vegetables with grilled salmon & salad greens
>Bake bean brownies (cut & freeze for later)
SATURDAY
B: Almond flour bread with yogurt & artisan strawberry jam
L: Omelet with greens/veggies & raw cheese
D: TBD
>Soak GF oats overnight with yogurt
SUNDAY
B: Overnight muesli with yogurt, nuts & fruits/berries
L: TBD
D: TBD
Friday, June 05, 2009
Bonny Clabber
As I mentioned in a previous post, I made some Bonny Clabber.
Since it was my first attempt, I figured that I'd try with a small quantity of raw milk (2 cups).
I found some more info on how to make clabbered milk in "Full Moon Feast: Food and the Hunger for Connection" by Jessica Prentice, except that I didn't add any salt to mine.
It takes about 1 to 4 days for the milk solids to separate from the whey. I expected to obtain 1 cup of clabbered milk and 1 cup of whey, which was about right.
The milk started to separate last night but I wanted to wait until this morning to strain it.
Clabbered milk looks like soft, creamy cottage cheese (in the book, the author says that you can keep it for 7 days in the fridge). It is traditionally eaten with molasses and spices, since I don't like molasses (maybe it's a cultural thing, people don't use molasses in France), I'll try to honey or maple syrup instead.
I also kept the raw milk whey in the fridge for later use (I read somewhere that you can keep whey for 6 months; I doubt that 1 cup of whey will last me that long). I'm very interested in trying Beet Kvass, both with red and yellow beets...Maybe I'll try next week ;).
Since it was my first attempt, I figured that I'd try with a small quantity of raw milk (2 cups).
I found some more info on how to make clabbered milk in "Full Moon Feast: Food and the Hunger for Connection" by Jessica Prentice, except that I didn't add any salt to mine.
It takes about 1 to 4 days for the milk solids to separate from the whey. I expected to obtain 1 cup of clabbered milk and 1 cup of whey, which was about right.
The milk started to separate last night but I wanted to wait until this morning to strain it.
Clabbered milk looks like soft, creamy cottage cheese (in the book, the author says that you can keep it for 7 days in the fridge). It is traditionally eaten with molasses and spices, since I don't like molasses (maybe it's a cultural thing, people don't use molasses in France), I'll try to honey or maple syrup instead.
I also kept the raw milk whey in the fridge for later use (I read somewhere that you can keep whey for 6 months; I doubt that 1 cup of whey will last me that long). I'm very interested in trying Beet Kvass, both with red and yellow beets...Maybe I'll try next week ;).
Gluten Free-Paleo-SCD Rustic Pizza Crust
I tried a few variations of this recipes but this one seems to be my favorite ;).
Ingredients:
Meanwhile in a bowl, sift the chestnut flour and mix it well with the almond and flax meal.
In a separate bowl, whisk the egg with the oil. Then incorporate the wet mixture to the dry one.
You should have a compact, sticky dough.
Line a baking sheet with some parchment paper. Place the dough on it and cover the dough with a large piece of plastic wrap. Flatten the dough with your hands until desired result (remember this is a rustic pizza, so neither the edges nor the shape have to be perfect).
Place the baking sheet in the oven for about 8 minutes, then remove it. Flip the crust and remove the parchment paper.
Bake the other side of the now naked crust for 5-7 minutes (watch it carefully because the it can turn brown fast).
Let your crust cool a little bit, then add your favorite tomato sauce & toppings and bake the pizza until you think it's done (it usually takes an additional 5-10 minutes).
Enjoy your grain free pizza!
This recipe also makes fine crackers! Just pre-cut prior to baking...
Ingredients:
- 1 cup almond flour/meal, preferably freshly ground (for savory recipes, I usually prefer using the non-blanched variety...It also gives a more rustic look to the crust)
- 2 tbsp chestnut flour
- 1 tbsp flax meal, preferably freshly ground
- 1 organic egg
- A splash of extra virgin olive oil
Meanwhile in a bowl, sift the chestnut flour and mix it well with the almond and flax meal.
In a separate bowl, whisk the egg with the oil. Then incorporate the wet mixture to the dry one.
You should have a compact, sticky dough.
Line a baking sheet with some parchment paper. Place the dough on it and cover the dough with a large piece of plastic wrap. Flatten the dough with your hands until desired result (remember this is a rustic pizza, so neither the edges nor the shape have to be perfect).
Place the baking sheet in the oven for about 8 minutes, then remove it. Flip the crust and remove the parchment paper.
Bake the other side of the now naked crust for 5-7 minutes (watch it carefully because the it can turn brown fast).
Let your crust cool a little bit, then add your favorite tomato sauce & toppings and bake the pizza until you think it's done (it usually takes an additional 5-10 minutes).
Enjoy your grain free pizza!
This recipe also makes fine crackers! Just pre-cut prior to baking...
Tuesday, June 02, 2009
Nourishing Gluten Free Meal Planning
This week I would like to try making some bonny clabber. I read about it on The Nourished Kitchen. I would keep the whey for later use (for making beet kvass for example - something I haven't tried yet).
I'm still cutting on sugar/sweets and would like to try having savory breakfasts. I am ok with raw dairy, eggs, GF grains and greens but I probably won't go as far as having meat or fish for breakfast!
I'm still cutting on sugar/sweets and would like to try having savory breakfasts. I am ok with raw dairy, eggs, GF grains and greens but I probably won't go as far as having meat or fish for breakfast!
MONDAY
B: Overnight muesli with berries and nuts
D: Buckwheat "polenta" with seasonal vegetables and raw cheese
>Bake coconut flour bread (double the recipe and freeze slices)
TUESDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with unsweetened applesauce and a little maple syrup
D: Swiss chard quiche
>Prepare filmjolk yogurt
>Grind fresh wild rice flour for quiche's crust
>Bake sugar-free neanderthin cookies (from "Neanderthin" by Ray Audette)
WEDNESDAY
B: Smoothie with homemade yogurt or nut/seed milk
D: Shepherd's pie with mashed cauliflower crust and side of kimchi
>Soak Scottish oats overnight
THURSDAY
B: Soaked oatmeal with raw/nut milk and blueberries
D: Rustic almond flour pizza with sauteed greens or salad
>Bake SCD cherry clafoutis
FRIDAY
B: Cherry clafoutis with homemade yogurt
D: Quinoa with oven roasted chicken drums & seasonal vegetables
>Rinse and soak quinoa in the morning
>Thaw chicken
>Defrost homemade pancakes
SATURDAY
B: Soaked buckwheat & wild rice pancakes with fruits/berries and a little maple syrup
L: Omelet with raw cheese and vegetables/greens
D: TBD
>Soak muesli overnight with yogurt
SUNDAY
B: Overnight muesli with berries and nuts
L: TBD
D: TBD
Other nourishing foods to prepare throughout the week include:
-Homemade yogurt with raw milk
-Soaked nut/seed milks
-Nourishing herbal infusions
-Broths
-Nut & GF grain flours
B: Overnight muesli with berries and nuts
D: Buckwheat "polenta" with seasonal vegetables and raw cheese
>Bake coconut flour bread (double the recipe and freeze slices)
TUESDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with unsweetened applesauce and a little maple syrup
D: Swiss chard quiche
>Prepare filmjolk yogurt
>Grind fresh wild rice flour for quiche's crust
>Bake sugar-free neanderthin cookies (from "Neanderthin" by Ray Audette)
WEDNESDAY
B: Smoothie with homemade yogurt or nut/seed milk
D: Shepherd's pie with mashed cauliflower crust and side of kimchi
>Soak Scottish oats overnight
THURSDAY
B: Soaked oatmeal with raw/nut milk and blueberries
D: Rustic almond flour pizza with sauteed greens or salad
>Bake SCD cherry clafoutis
FRIDAY
B: Cherry clafoutis with homemade yogurt
D: Quinoa with oven roasted chicken drums & seasonal vegetables
>Rinse and soak quinoa in the morning
>Thaw chicken
>Defrost homemade pancakes
SATURDAY
B: Soaked buckwheat & wild rice pancakes with fruits/berries and a little maple syrup
L: Omelet with raw cheese and vegetables/greens
D: TBD
>Soak muesli overnight with yogurt
SUNDAY
B: Overnight muesli with berries and nuts
L: TBD
D: TBD
Other nourishing foods to prepare throughout the week include:
-Homemade yogurt with raw milk
-Soaked nut/seed milks
-Nourishing herbal infusions
-Broths
-Nut & GF grain flours
Thursday, May 28, 2009
A Healthy Natural Glow
It should be so obvious that nobody should need to remind us:
http://www.sonofgrok.com/2009/03/sog-primal-product-healthy-glow/
Also:
http://oreganicthrifty.blogspot.com/2009/05/natural-sunscreen-protection-with-real.html
http://www.sonofgrok.com/2009/03/sog-primal-product-healthy-glow/
Also:
http://oreganicthrifty.blogspot.com/2009/05/natural-sunscreen-protection-with-real.html
Tuesday, May 26, 2009
Nourishing & Gluten Free Meal Planning
I'm currently reading Ramiel Nagel's book "Cure Tooth Decay - Heal & Prevent Cavities with Nutrition". It's really a no non-sense book and I am very impressed with it. My teeth have paid the price of several years of hidden gluten intolerance, refined flours and sugar (my hypoglycemia didn't help).
Now I'm focusing on healing my teeth (and my body) with nutrition, especially since the last 2-3 months. And believe it on not but my teeth are already doing better. My front teeth were almost transparent due to demineralization/enamel loss and now they are almost completely opaque. I still experience some gum sensitivity (especially since I've had dental work done on my teeth) but I believe it is improving too.
I also decided to cut on natural sugars, keeping them to a minimum and I feel much better. My liver isn't cranky anymore. I was worried that my hypoglycemia would strike back but it isn't the case. I don't even crave chocolate or desserts anymore. I used to have tea with honey several times a day, now I've replaced honey with coconut sugar (except at night). I try to have nourishing and satisfiying meal so that I don't feel hungry or crave anything later.
When I need a snack I usually go for one or more of the followings: yogurt, fruits/berries, nuts/seeds, unsweetened applesauce, nut/seed milk.
I've also increased my protein and fat intakes but don't do/feel well with large amounts of those.
Here's my Nourishing Meal Planning for the Week:
Now I'm focusing on healing my teeth (and my body) with nutrition, especially since the last 2-3 months. And believe it on not but my teeth are already doing better. My front teeth were almost transparent due to demineralization/enamel loss and now they are almost completely opaque. I still experience some gum sensitivity (especially since I've had dental work done on my teeth) but I believe it is improving too.
I also decided to cut on natural sugars, keeping them to a minimum and I feel much better. My liver isn't cranky anymore. I was worried that my hypoglycemia would strike back but it isn't the case. I don't even crave chocolate or desserts anymore. I used to have tea with honey several times a day, now I've replaced honey with coconut sugar (except at night). I try to have nourishing and satisfiying meal so that I don't feel hungry or crave anything later.
When I need a snack I usually go for one or more of the followings: yogurt, fruits/berries, nuts/seeds, unsweetened applesauce, nut/seed milk.
I've also increased my protein and fat intakes but don't do/feel well with large amounts of those.
Here's my Nourishing Meal Planning for the Week:
MONDAY
Breakfast: Coconut flour & blue cornmeal bread (adapted from "Cooking with Coconut Flour" by Bruce Fife) with yogurt and berries
Lunch: TBD
Dinner: Vegetable quiche
>Freeze leftover cornbread for later
>Soak Scottish oats overnight
>Soak sunflower seeds overnight
TUESDAY
Breakfast: Soaked oatmeal with raw milk and berries
Dinner: SCD shepherd's pie with mashed cauliflower, sweet potato or butternut squash crust
>Thaw ground lamb
>Make sunflower seed milk
>Make almond flour crackers
>Soak raw buckwheat groats & wild rice overnight
WEDNESDAY
Breakfast: Overnight buckwheat & wild rice pancakes
Dinner: Rustic coconut flour pizza or almond flour pizza with salad
>Freeze leftover pancakes for later
>Soak muesli overnight with yogurt
THURSDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Dinner: Grain free zucchini beef lasagna (adapted from "Healing Foods" by Sandra Ramacher)
>Thaw ground beef
FRIDAY
Breakfast: Smoothie with yogurt or nut/seed milk
Dinner: Quinoa & rice blend with grilled fish & sauteed vegetables
>Soak quinoa and brown rice
>Thaw fish
SATURDAY
Breakfast: Quick paleo pancakes with matsoni yogurt and berries
Lunch: Omelet with vegetables & raw cheese
Dinner: TBD
>Soak Scottish oats overnight
>Soak almonds overnight
>Freeze leftover pancakes for later
SUNDAY
Breakfast: Soaked oatmeal with raw/nut milk and fruits
Lunch: Bean burgers (adapted from "Healing Foods" by Sandra Ramacher)
Dinner: TBD
>Prepare and freeze bean burgers for later use
>Make almond milk
Other nourishing foods to prepare throughout the week include:
-Homemade matsoni yogurt with raw milk
-Nut/seed milks
-Nourishing herbal infusions
-Beef broth
-Nut & GF grain flours
-Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife)
Breakfast: Coconut flour & blue cornmeal bread (adapted from "Cooking with Coconut Flour" by Bruce Fife) with yogurt and berries
Lunch: TBD
Dinner: Vegetable quiche
>Freeze leftover cornbread for later
>Soak Scottish oats overnight
>Soak sunflower seeds overnight
TUESDAY
Breakfast: Soaked oatmeal with raw milk and berries
Dinner: SCD shepherd's pie with mashed cauliflower, sweet potato or butternut squash crust
>Thaw ground lamb
>Make sunflower seed milk
>Make almond flour crackers
>Soak raw buckwheat groats & wild rice overnight
WEDNESDAY
Breakfast: Overnight buckwheat & wild rice pancakes
Dinner: Rustic coconut flour pizza or almond flour pizza with salad
>Freeze leftover pancakes for later
>Soak muesli overnight with yogurt
THURSDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Dinner: Grain free zucchini beef lasagna (adapted from "Healing Foods" by Sandra Ramacher)
>Thaw ground beef
FRIDAY
Breakfast: Smoothie with yogurt or nut/seed milk
Dinner: Quinoa & rice blend with grilled fish & sauteed vegetables
>Soak quinoa and brown rice
>Thaw fish
SATURDAY
Breakfast: Quick paleo pancakes with matsoni yogurt and berries
Lunch: Omelet with vegetables & raw cheese
Dinner: TBD
>Soak Scottish oats overnight
>Soak almonds overnight
>Freeze leftover pancakes for later
SUNDAY
Breakfast: Soaked oatmeal with raw/nut milk and fruits
Lunch: Bean burgers (adapted from "Healing Foods" by Sandra Ramacher)
Dinner: TBD
>Prepare and freeze bean burgers for later use
>Make almond milk
Other nourishing foods to prepare throughout the week include:
-Homemade matsoni yogurt with raw milk
-Nut/seed milks
-Nourishing herbal infusions
-Beef broth
-Nut & GF grain flours
-Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife)
Monday, May 18, 2009
Nourishing Gluten Free Meal Planning
MONDAY
Breakfast: SCD Hot Cereal
Dinner: Vegetable/green quiche
>Make almond milk
>Bake tahini breakfast crunchies
>Soak Scottish oats overnight
TUESDAY
Breakfast: Soaked oatmeal with almond milk, peaches & blueberries
Dinner: SCD rustic pizza with mushrooms and squash soup (with homemade lamb broth)
>Bake carrot muffins
>Prepare nourishing herbal infusion
WEDNESDAY
Breakfast: carrot muffins with coconut flour + yogurt
Dinner: rice blend with cider braised chicken (from "Apple Cookbook" by Olwen Woodier)
>Soak a blend of brown rice and wild rice
>Thaw chicken drumsticks
>Soak nuts/seeds overnight
THURSDAY
Breakfast: Cream of buckwheat
Dinner: Fish & veggies "en papillotte" (baked in greaseproof paper) with leftover rice
>Make nut/seed milk
>Thaw fish
FRIDAY
Breakfast: Smoothie with yogurt or nut milk
Dinner: TBD
SATURDAY
Breakfast: Dan's SCD/grain free pancakes
Lunch: Omelet with vegetables
Dinner: TBD
>Soak muesli overnight with yogurt
>Freeze leftover pancakes for later
SUNDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Lunch: Homemade burgers
Dinner: TBD
Breakfast: SCD Hot Cereal
Dinner: Vegetable/green quiche
>Make almond milk
>Bake tahini breakfast crunchies
>Soak Scottish oats overnight
TUESDAY
Breakfast: Soaked oatmeal with almond milk, peaches & blueberries
Dinner: SCD rustic pizza with mushrooms and squash soup (with homemade lamb broth)
>Bake carrot muffins
>Prepare nourishing herbal infusion
WEDNESDAY
Breakfast: carrot muffins with coconut flour + yogurt
Dinner: rice blend with cider braised chicken (from "Apple Cookbook" by Olwen Woodier)
>Soak a blend of brown rice and wild rice
>Thaw chicken drumsticks
>Soak nuts/seeds overnight
THURSDAY
Breakfast: Cream of buckwheat
Dinner: Fish & veggies "en papillotte" (baked in greaseproof paper) with leftover rice
>Make nut/seed milk
>Thaw fish
FRIDAY
Breakfast: Smoothie with yogurt or nut milk
Dinner: TBD
SATURDAY
Breakfast: Dan's SCD/grain free pancakes
Lunch: Omelet with vegetables
Dinner: TBD
>Soak muesli overnight with yogurt
>Freeze leftover pancakes for later
SUNDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Lunch: Homemade burgers
Dinner: TBD
Friday, May 15, 2009
SPRING
"East Wind, all that you are -
Season of springtime, house of yellow warmth, dawning of day, home of the sunrise fires.
Dwelling place of the eagle and the hawk.
Guardian of the infants.
Place of new beginnings, fresh dreams, and rising sap,
The planting of seeds, and the birth of young.
Guide use through this time of rekindled hope and freshening light.
Help us to find the dreams and tasks that our ours for the coming year
And to balance ourselves carefully between focus and flexibility.
Show us how to move your unbridled creative energy through our hearts and bodies
As surely as the deer move through labor and birth,
As phlox opens to its flowering.
Keep us steeped in our wildness for at least one season
So that our dreams are not domesticated or restrained.
East Wind, blow through us. Bring us your blessings and your wisdom."
From "Why Buffalo Dance - Animal and Wilderness Meditations through the Seasons" by Susan Chernak McElroy
Season of springtime, house of yellow warmth, dawning of day, home of the sunrise fires.
Dwelling place of the eagle and the hawk.
Guardian of the infants.
Place of new beginnings, fresh dreams, and rising sap,
The planting of seeds, and the birth of young.
Guide use through this time of rekindled hope and freshening light.
Help us to find the dreams and tasks that our ours for the coming year
And to balance ourselves carefully between focus and flexibility.
Show us how to move your unbridled creative energy through our hearts and bodies
As surely as the deer move through labor and birth,
As phlox opens to its flowering.
Keep us steeped in our wildness for at least one season
So that our dreams are not domesticated or restrained.
East Wind, blow through us. Bring us your blessings and your wisdom."
From "Why Buffalo Dance - Animal and Wilderness Meditations through the Seasons" by Susan Chernak McElroy
Wednesday, May 13, 2009
Teachings from the Birds
I have a lot of birds coming to my porch to feed and rest; mainly house finches and mourning doves. The doves are elegant, shy and zen masters when they don't get scared.
The finches are hyperactive and quite noisy at times but they're fun to watch and they are good company ;).
I've spent some time watching the finches, they are very social birds. Their mating ritual is very cute: the fluffy female whistles and shake her plumage to get the male's attention and to be fed by him.
I have also noticed that these birds truly care for each other whether they are related or not. A handicapped or sick bird will be helped, watched over and even fed by another bird. I've seen it happen today again: there was a female finch on the porch that seemed sick and/or tired. She stayed there for a while, leaning on her right side. Then I saw a male expressing some concern (he had already a mate) : he looked at her and fed her a few times (and this was no mating ritual) before he left.
I was worried about this little female too, wondering if I should come out and try to help her. Thankfully, after a little while, she managed to feed and drink then explored the porch a little and took off.
This shows that birds (and other animals as well) are socially organized, interact will intelligence (they are not genetically predisposed to act a certain way unlike what my philosophy teacher used to say...that man obviously never had a pet) and communicate in many ways probably beyond our understanding (I suspect some form of telepathy and a common consciousness).
I believe animals know more about being human (and humane) then we do...WE are the animals, the savages!
The finches are hyperactive and quite noisy at times but they're fun to watch and they are good company ;).
I've spent some time watching the finches, they are very social birds. Their mating ritual is very cute: the fluffy female whistles and shake her plumage to get the male's attention and to be fed by him.
I have also noticed that these birds truly care for each other whether they are related or not. A handicapped or sick bird will be helped, watched over and even fed by another bird. I've seen it happen today again: there was a female finch on the porch that seemed sick and/or tired. She stayed there for a while, leaning on her right side. Then I saw a male expressing some concern (he had already a mate) : he looked at her and fed her a few times (and this was no mating ritual) before he left.
I was worried about this little female too, wondering if I should come out and try to help her. Thankfully, after a little while, she managed to feed and drink then explored the porch a little and took off.
This shows that birds (and other animals as well) are socially organized, interact will intelligence (they are not genetically predisposed to act a certain way unlike what my philosophy teacher used to say...that man obviously never had a pet) and communicate in many ways probably beyond our understanding (I suspect some form of telepathy and a common consciousness).
I believe animals know more about being human (and humane) then we do...WE are the animals, the savages!
Monday, May 11, 2009
Mondays in the Kitchen...
Summer is already here.
At the Farmers Market, you can already find the first Summer fruits: strawberries, cherries even melons! I will have a little longer for peaches and figs.
One of my goals is to learn more about preserving techniques (including lacto-fermentation) to be able to make my own preserves and enjoy the Summer's bounty even during Winter time.
I am pretty much done with Summer planting in the kitchen garden (all my pots are taken).
We should have some greens (including New Zealand Spinach which thrives on heat), a few vegetables (heirloom tomatoes, blue jade corn - it's the first time I grow corn!), berries (raspberries, gooseberries, blackcurrants and alpine strawberries), fruits (figs - maybe later in the season, sweet lemons and Minnesota midget cantaloupes - also my first time growing melons) as well as herbs (culinary & medicinal) and a few flowers.
I hope to have a decent harvest so that I can depend a little less on the Farmers Market (which offers better quality and usually better deals than the grocery store).
Anyway, here's my Gluten Free Meal Planning for the Week:
At the Farmers Market, you can already find the first Summer fruits: strawberries, cherries even melons! I will have a little longer for peaches and figs.
One of my goals is to learn more about preserving techniques (including lacto-fermentation) to be able to make my own preserves and enjoy the Summer's bounty even during Winter time.
I am pretty much done with Summer planting in the kitchen garden (all my pots are taken).
We should have some greens (including New Zealand Spinach which thrives on heat), a few vegetables (heirloom tomatoes, blue jade corn - it's the first time I grow corn!), berries (raspberries, gooseberries, blackcurrants and alpine strawberries), fruits (figs - maybe later in the season, sweet lemons and Minnesota midget cantaloupes - also my first time growing melons) as well as herbs (culinary & medicinal) and a few flowers.
I hope to have a decent harvest so that I can depend a little less on the Farmers Market (which offers better quality and usually better deals than the grocery store).
Anyway, here's my Gluten Free Meal Planning for the Week:
MONDAY
Breakfast: Soaked muesli with yogurt, fruits and nuts
Dinner: Vegetable quiche
>Bake coconut flour bread, slice and freeze for later
>Soak sunflower seeds overnight
TUESDAY
Breakfast: (Green) Smoothie
Dinner: Sauteed rice and veggies with veal scallopinis
>In the morning: bake "Mock" Oatmeal Cookies with soaked sunflower seeds ("Mother Necessity - Gluten Free/Casein Free Recipes" by Cristin Fergus)
>Bake blueberry muffins with coconut flour ("Cooking with Coconut Flour" by Bruce Fife)
WEDNESDAY
Breakfast: Blueberry coconut muffins with yogurt
Dinner: Polenta lasagna with salad greens
THURSDAY
Breakfast: "Mock" oatmeal cookie granola with yogurt and fruits
Dinner: Rustic SCD or cauliflower pizza
>Prepare avocado pudding
>Make filmjolk yogurt
FRIDAY
Breakfast: Coconut flour bread with jam and yogurt
Dinner: Steaks with rice pasta and homemade tomato sauce
>Soak raw buckwheat groats overnight
SATURDAY
Breakfast: Overnight buckwheat pancakes (blender batter)
Lunch: Omelet with salad
Dinner: TBD
>Freeze leftover pancakes
>Soak muesli overnight with yogurt
>Prepare coconut griddle cakes
SUNDAY
Breakfast: Soaked muesli with yogurt, "mock" oatmeal cookie granola and fruits
Lunch: Homemade burgers with coconut griddle cakes (paleo buns)
Dinner: TBD
Breakfast: Soaked muesli with yogurt, fruits and nuts
Dinner: Vegetable quiche
>Bake coconut flour bread, slice and freeze for later
>Soak sunflower seeds overnight
TUESDAY
Breakfast: (Green) Smoothie
Dinner: Sauteed rice and veggies with veal scallopinis
>In the morning: bake "Mock" Oatmeal Cookies with soaked sunflower seeds ("Mother Necessity - Gluten Free/Casein Free Recipes" by Cristin Fergus)
>Bake blueberry muffins with coconut flour ("Cooking with Coconut Flour" by Bruce Fife)
WEDNESDAY
Breakfast: Blueberry coconut muffins with yogurt
Dinner: Polenta lasagna with salad greens
THURSDAY
Breakfast: "Mock" oatmeal cookie granola with yogurt and fruits
Dinner: Rustic SCD or cauliflower pizza
>Prepare avocado pudding
>Make filmjolk yogurt
FRIDAY
Breakfast: Coconut flour bread with jam and yogurt
Dinner: Steaks with rice pasta and homemade tomato sauce
>Soak raw buckwheat groats overnight
SATURDAY
Breakfast: Overnight buckwheat pancakes (blender batter)
Lunch: Omelet with salad
Dinner: TBD
>Freeze leftover pancakes
>Soak muesli overnight with yogurt
>Prepare coconut griddle cakes
SUNDAY
Breakfast: Soaked muesli with yogurt, "mock" oatmeal cookie granola and fruits
Lunch: Homemade burgers with coconut griddle cakes (paleo buns)
Dinner: TBD
Wednesday, May 06, 2009
Wild Blackberry in Bloom
This is the Himalayan blackberry (very common around here), easy to recognize with its beautiful purple canes ;). The brambles are just starting to bloom.I'm looking forward to our first blackberry harvest in July...These berries are so sweet and juicy, and what a great medicinal plant!
Monday, May 04, 2009
Gluten Free Meal Planning
MONDAY
Breakfast: leftover coconut-quinoa pancakes with homemade yogurt and fruit
Dinner: oven roasted root vegetables with veal scallopinis and salad greens
Dinner: oven roasted root vegetables with veal scallopinis and salad greens
>Bake, slice and freeze GF quinoa bread
>Bake breakfast crunchies
>Prepare paleo apple sorbet
>Thaw pumpkin puree
TUESDAY
>Bake breakfast crunchies
>Prepare paleo apple sorbet
>Thaw pumpkin puree
TUESDAY
Breakfast: pumpkin smoothie (with homemade matsoni yogurt)
Dinner: vegetable quiche and/or soup
Dinner: vegetable quiche and/or soup
>Prepare hibiscus ice tea
>Bake GF crispy ginger cookies with coconut sugar
>Prepare filmjolk yogurt
>Soak scottish oats* overnight
WEDNESDAY
>Bake GF crispy ginger cookies with coconut sugar
>Prepare filmjolk yogurt
>Soak scottish oats* overnight
WEDNESDAY
Breakfast: soaked scottish oatmeal* with blueberries and coconut milk
Dinner: shepherd's pie with cauliflower or sweet potato crust
Dinner: shepherd's pie with cauliflower or sweet potato crust
>Prepare soaked muesli overnight
THURSDAY
THURSDAY
Breakfast: soaked muesli with fruits and nuts
Dinner: SCD/paleo rustic pizza with mushrooms
Dinner: SCD/paleo rustic pizza with mushrooms
>Make sesame milk
>Bake cherry clafoutis
FRIDAY
>Bake cherry clafoutis
FRIDAY
Breakfast: cherry clafoutis with homemade yogurt
Dinner: TBD
Dinner: TBD
>Thaw pumpkin puree
>Prepare pumpkin pancake batter with almond flour
SATURDAY
>Prepare pumpkin pancake batter with almond flour
SATURDAY
Breakfast: paleo pumpkin pancakes
Lunch: omelette and/or salad
Dinner: TBD
Lunch: omelette and/or salad
Dinner: TBD
>Freeze leftover pancakes
SUNDAY
SUNDAY
Breakfast: TBD
Lunch: TBD
Dinner: TBD
*Note that Bob's Red Mill Scottish oats aren't certified gluten free but I tolerate them.
*Note that Bob's Red Mill Scottish oats aren't certified gluten free but I tolerate them.
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