tag:blogger.com,1999:blog-34930469847116965172024-03-13T23:18:04.491-04:00Cindalou's Healthy Gluten Free and Dairy Free RecipesCindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.comBlogger291125tag:blogger.com,1999:blog-3493046984711696517.post-49705837458684978742020-01-13T14:48:00.000-05:002020-01-13T14:48:34.570-05:00Sandwich Bread Sliceable bread that holds up for a hefty sandwich and freezes well also. <span id="fullpost"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDCJdHpZ_5Wdev46hU3UUd0Dq0cjMu_Xeo_8otHLCkamPwVKv053NN-wDK-Fa5NZ9cFJHWY3xBX2kqr1_uVsXRwACJ813s3pFyr-M32abHoJmFuLTQYxjYZg3dVv2I3AEfpZ5vZLREJKH/s1600/50A8B088-6016-4A3F-8505-22353E8D4170.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDCJdHpZ_5Wdev46hU3UUd0Dq0cjMu_Xeo_8otHLCkamPwVKv053NN-wDK-Fa5NZ9cFJHWY3xBX2kqr1_uVsXRwACJ813s3pFyr-M32abHoJmFuLTQYxjYZg3dVv2I3AEfpZ5vZLREJKH/s320/50A8B088-6016-4A3F-8505-22353E8D4170.jpeg" width="320" /></a></div>
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Ingredients:<br />
<ul>
<li>4 T. almond flour</li>
<li>0.25 c. flax seeds whole </li>
<li>8 T. coconut flour</li>
<li>1 T. baking powder (gluten and aluminum free)</li>
<li>1/2 t. pink salt</li>
<li>8 large eggs</li>
<li>1 T. organic butter </li>
<li>1/2 c. boiling water</li>
</ul>
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Grind flax seed in blender or food processor. Add almond and coconut flours, baking powder, and salt. Boil the water and melt the butter. Add the boiling water to the Vitamix (blender) while blending on low speed. Add the butter and eggs. Blend on high for 1-2 minutes until thoroughly mixed. Bake for 30 minutes at 350 degrees or until top is springy to touch. Let completely cool before slicing and serving</div>
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Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-10297297327490205162019-08-25T21:57:00.001-04:002019-08-25T21:57:32.646-04:00Coconut flax breadGluten free, dairy free, grain free bread? I’m sure there are many more trendy labels for this humble loaf. Easy to make in the vitamix. Bring on the butter. Or coconut oil. Or guacamole. Sometimes all three. Who says I’m not ambitious?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttazLtPfLNPEzP_HiFmtw_bS-LGxRHTo2Z97Cq4wJBbs1KVQPJ9GfREguKKW0WQ2hll65Hx6ga-fP7F8e1RMeCp8EmdpdcmH4huUn6N2W3ePEjRVgVFtUcbx0LyQ4IB7lYsoGWuQGkcVV/s1600/B81E6A86-CDE3-4425-8167-9FE7DD9FA28B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1457" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttazLtPfLNPEzP_HiFmtw_bS-LGxRHTo2Z97Cq4wJBbs1KVQPJ9GfREguKKW0WQ2hll65Hx6ga-fP7F8e1RMeCp8EmdpdcmH4huUn6N2W3ePEjRVgVFtUcbx0LyQ4IB7lYsoGWuQGkcVV/s320/B81E6A86-CDE3-4425-8167-9FE7DD9FA28B.jpeg" width="320" /></a></div>
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Coconut flax bread:<br />
1/4 c whole organic flax seeds (I use brown)<br />
6 tablespoons organic coconut flour<br />
1 tsp pink salt<br />
1 tablespoon baking powder (I use bob red mill gluten free no aluminum)<br />
6 eggs, large<br />
2 tsp organic apple cider vinegar<br />
~ 2/3 c boiling water<br />
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Spray oil on Pyrex. Preheat oven to 350 degrees. For this bread I use the vitamix.<br />
Add the whole flaxseeds first and blend on high until ground (a few seconds). Add salt, baking powder, and coconut flour. Blend until mixed (a few seconds). Crack eggs in a separate bowl and set aside (I skipped this once in a rush and ground eggshells into the bread. Crunchy. Yucky). Add boiling water and then vinegar while mixing on low. Then add eggs. Cover top and turn speed to high. Blend about 1 minute until completely mixed. Pour into Pyrex and bake 1 hour or until firm and bouncy to touch. Sliced thin makes 15 slices.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTBDqimbBki-lABq2oBkRPBZxpcV0EFAHOyq2SAhHO8Gwg63E24OwSdZkz1o-0WQcZDcqvVJbte_Fixq0suT17sNWdnjj1xbip41pucqMoEgkSlISeedFIGI6k2m8_A7vsAPrEANFa1pD/s1600/49B997A3-925E-4518-99A0-DF67CD36CC56.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1345" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTBDqimbBki-lABq2oBkRPBZxpcV0EFAHOyq2SAhHO8Gwg63E24OwSdZkz1o-0WQcZDcqvVJbte_Fixq0suT17sNWdnjj1xbip41pucqMoEgkSlISeedFIGI6k2m8_A7vsAPrEANFa1pD/s320/49B997A3-925E-4518-99A0-DF67CD36CC56.jpeg" width="269" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut flax bread. In all it’s half eaten glory</td></tr>
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Tastes much better than my pictures look. I’m not into food photography and food porn. I like quick easy and healthy food. As a note my mother in law has made this with two less eggs and added ground pumpkin seeds with great results.<br />
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Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-30913661522958496322019-01-10T11:30:00.000-05:002019-01-10T14:38:33.444-05:00Organic Keto Meatloaf with mashed cauliflower and green beans A comfort food meal on a chilly day the whole family will like. Well at least my picky boys (husband and toddler) like! A thank you to Mark Sisson at Marks Daily Apple for the base for this meal. We’re not all Keto, but we like variations on simple healthy food. The meatloaf uses my own version of tomato topping with stevia rather than ketchup or primal kitchen commercial sauces.<br />
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Meatloaf:<br />
2.5 lbs organic beef (85/15)<br />
3 eggs, large<br />
3 tablespoons organic coconut flour<br />
1.5 tablespoons Worcestershire sauce low sodium<br />
Pink salt, dash<br />
Black pepper, dash<br />
2 tsp garlic powder, 1 tsp onion powder<br />
1 tablespoon dried parsley, 1 tsp dried oregano<br />
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Topping:<br />
6 oz organic tomato paste<br />
~1/2 c water<br />
1 tsp organic apple cider vinegar<br />
Dried parsley dash<br />
4 packets organic stevia powder (I used NOW brand organic stevia)<br />
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Mix beef, Worcestershire sauce, eggs, coconut flour and spices. Mash until well blended. Press into oiled loaf pans or Pyrex. Mix tomato sauce topping until it is the consistency of ketchup. You can substitute organic ketchup or add blackstrap molasses or dates to your homade sauce. I only used stevia since I had extra packets on hand. Pour tomato sauce over meatloaf. Bake at 350 for 1.5-2 hours or until finished (our oven doesn’t work well so your cooking time may be much less than ours. Check after an hour). I cut thin slices so about 16 slices total.<br />
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Mashed cauliflower (my lazy way):<br />
10oz frozen organic riced cauliflower<br />
Pink salt and pepper to taste<br />
1 tablespoon organic butter<br />
Pinch dried parsley (or dried dill)<br />
~ 2 tablespoons water to steam cauliflower (reserve liquid)<br />
Makes 2 1/2 c servings<br />
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Steam cauliflower. Once very tender add butter (or buttery coconut oil if non dairy), salt, and pepper. Mash. I used the cooking water rather than cream or milk.<br />
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Greens beans are just steamed with olive oil.<br />
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I hope you enjoy. There are a lot of similar recipes out there. I don’t generally keep things like almond flour or specialty sauces on hand. Personally I’d just eat plain cooked beef and steamed cauliflower. The whole mashing and baking in shapes with sauces seems like too much effort to me. Food is fuel. But when feeding a toddler ....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z-DcdlkrbN49fqXzuOH0_ULkAyU6UhKKMBCL5XMQ6LfTLjPD-UYa6-_VTtRKJc3WNWoJW15zEjQWefyRzTbrHka7zrzITb_4zDTFXEWzZ7Sq_JZjETrUMPMvy6ufqYX09M2CKPjfr6E0/s1600/78B6155D-D109-47DA-B035-A5D16F4F1CB6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1600" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z-DcdlkrbN49fqXzuOH0_ULkAyU6UhKKMBCL5XMQ6LfTLjPD-UYa6-_VTtRKJc3WNWoJW15zEjQWefyRzTbrHka7zrzITb_4zDTFXEWzZ7Sq_JZjETrUMPMvy6ufqYX09M2CKPjfr6E0/s400/78B6155D-D109-47DA-B035-A5D16F4F1CB6.jpeg" width="400" /></a></div>
Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-14203867405039201372014-01-10T12:24:00.001-05:002014-01-10T12:34:03.910-05:00Turnip Green Soup<div style="text-align: justify;">
Frigid winter weather here up on our mountaintop hillside brings chills, ice, and cravings for some nice warm soup. Of course me being me, I crave greens. Already through my winter rotation of collards, kale, and mustards my body says "TURNIPS!" I mean it, in all capitals- seriously. </div>
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It sure helps that the <a href="https://www.blogger.com/Go%20to%20the%20Self%20homepage%20%20Nutrition%20Data%20know%20what%20you%20eat.%20%20%20%20%20in%20Search%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20%20Nutrition%20Facts%20%20Print%20%20%20Email%20a%20Friend%20%20%20How%20to%20interpret%20this%20Add%20to%20Tracking%20Add%20to%20Compare%20Create%20Recipe%20Add%20to%20My%20Foods%20Turnip%20greens,%20raw%20%20Serving%20size:%20%20%20FOOD%20SUMMARY%20%20Download%20Printable%20Label%20Image%20Nutritional%20Target%20Map%20%20Estimated%20Glycemic%20Load%20%20%204.4%205.0%20Fullness%20FactorND%20Rating%20NutritionData's%20%20%20%20%20%20%20%20%20Nutrition%20Data's%20Opinion%20%20Opinion%20Weight%20loss:%20Optimum%20health:%20Weight%20gain:%20The%20good:%20This%20food%20is%20low%20in%20Saturated%20Fat,%20and%20very%20low%20in%20Cholesterol.%20It%20is%20also%20a%20good%20source%20of%20Protein,%20Thiamin,%20Riboflavin,%20Pantothenic%20Acid,%20Iron%20and%20Phosphorus,%20and%20a%20very%20good%20source%20of%20Dietary%20Fiber,%20Vitamin%20A,%20Vitamin%20C,%20Vitamin%20E%20(Alpha%20Tocopherol),%20Vitamin%20K,%20Vitamin%20B6,%20Folate,%20Calcium,%20Magnesium,%20Potassium,%20Copper%20and%20Manganese.%20%20Caloric%20Ratio%20Pyramid%20%20Estimated%20Glycemic%20Load%20%20%2081%8%11%%20CarbsFatsProtein%20%201%20134%20moderately%20anti-inflammatory%20Estimated%20Glycemic%20Load%20%20%20Inflammation%20Factor%20%20%20%20NUTRIENT%20BALANCE%20%2090%20Completeness%20Score%20Nutrient%20Balance%20Indicator%20PROTEIN%20QUALITY%20%20128%20Amino%20Acid%20Score%20Protein%20Quality%20%20%20NUTRITION%20INFORMATION%20Amounts%20per%201%20cup,%20chopped%20(55g)%20%20Calorie%20Information%20Amounts%20Per%20Selected%20Serving%DV%20Calories17.6(73.7%20kJ)1%%20%20%20From%20Carbohydrate14.2(59.5%20kJ)%20%20%20%20From%20Fat1.4(5.9%20kJ)%20%20%20%20From%20Protein2.0(8.4%20kJ)%20%20%20%20From%20Alcohol0.0(0.0%20kJ)%20%20Carbohydrates%20Amounts%20Per%20Selected%20Serving%DV%20Total%20Carbohydrate3.9g1%%20Dietary%20Fiber1.8g7%%20Starch~%20%20%20Sugars0.4g%20%20Fats%20&%20Fatty%20Acids%20Amounts%20Per%20Selected%20Serving%DV%20Total%20Fat0.2g0%%20Saturated%20Fat0.0g0%%20Monounsaturated%20Fat0.0g%20%20Polyunsaturated%20Fat0.1g%20%20Total%20trans%20fatty%20acids~%20%20%20Total%20trans-monoenoic%20fatty%20acids~%20%20%20Total%20trans-polyenoic%20fatty%20acids~%20%20%20Total%20Omega-3%20fatty%20acids46.2mg%20%20Total%20Omega-6%20fatty%20acids19.8mg%20%20Learn%20more%20about%20these%20fatty%20acids%20and%20their%20equivalent%20names%20%20Protein%20&%20Amino%20Acids%20Amounts%20Per%20Selected%20Serving%DV%20Protein0.8g2%%20Vitamins%20Amounts%20Per%20Selected%20Serving%DV%20Vitamin%20A6372IU127%%20Vitamin%20C33.0mg55%%20Vitamin%20D~%20~%20Vitamin%20E%20(Alpha%20Tocopherol)1.6mg8%%20Vitamin%20K138mcg173%%20Thiamin0.0mg3%%20Riboflavin0.1mg3%%20Niacin0.3mg2%%20Vitamin%20B60.1mg7%%20Folate107mcg27%%20Vitamin%20B120.0mcg0%%20Pantothenic%20Acid0.2mg2%%20Choline~%20%20%20Betaine~%20%20%20Minerals%20Amounts%20Per%20Selected%20Serving%DV%20Calcium105mg10%%20Iron0.6mg3%%20Magnesium17.1mg4%%20Phosphorus23.1mg2%%20Potassium163mg5%%20Sodium22.0mg1%%20Zinc0.1mg1%%20Copper0.2mg10%%20Manganese0.3mg13%%20Selenium0.7mcg1%%20Fluoride~%20%20%20Sterols%20Amounts%20Per%20Selected%20Serving%DV%20Cholesterol0.0mg0%%20Phytosterols6.6mg%20%20Other%20Amounts%20Per%20Selected%20Serving%DV%20Alcohol0.0g%20%20Water49.3g%20%20Ash0.8g%20%20Caffeine0.0mg%20%20Theobromine0.0mg%20%20%20Footnotes%20for%20Turnip%20greens,%20raw%20%20Source:%20Nutrient%20data%20for%20this%20listing%20was%20provided%20by%20USDA%20SR-21.%20Each%20%22~%22%20indicates%20a%20missing%20or%20incomplete%20value.%20%20%20Percent%20Daily%20Values%20(%DV)%20are%20for%20adults%20or%20children%20aged%204%20or%20older,%20and%20are%20based%20on%20a%202,000%20calorie%20reference%20diet.%20Your%20daily%20values%20may%20be%20higher%20or%20lower%20based%20on%20your%20individual%20needs.%20%20%20Nutrition%20Data's%20Opinion,%20Completeness%20Score%E2%84%A2,%20Fullness%20Factor%E2%84%A2,%20Rating,%20Estimated%20Glycemic%20Load%20(eGL),%20and%20Better%20Choices%20Substitutions%E2%84%A2%20are%20editorial%20opinions%20of%20NutritionData.com,%20given%20without%20warranty,%20and%20are%20not%20intended%20to%20replace%20the%20advice%20of%20a%20nutritionist%20or%20health-care%20professional.%20Nutrition%20Data's%20opinions%20and%20ratings%20are%20based%20on%20weighted%20averages%20of%20the%20nutrient%20densities%20of%20those%20nutrients%20for%20which%20the%20FDA%20has%20established%20Daily%20Values,%20and%20do%20not%20consider%20other%20nutrients%20that%20may%20be%20important%20to%20your%20health%20or%20take%20into%20account%20your%20individual%20needs.%20Consequently,%20Nutrition%20Data's%20higher-rated%20foods%20may%20not%20necessarily%20be%20healthier%20for%20you%20than%20lower-rated%20ones.%20All%20foods,%20regardless%20of%20their%20rating,%20have%20the%20potential%20to%20play%20an%20important%20role%20in%20your%20diet.%20%20%20The%20Amino%20Acid%20Score%20has%20not%20been%20corrected%20for%20digestibility,%20which%20could%20reduce%20its%20value.%20%20%20IF%20Rating%E2%84%A2%20is%20a%20trademark%20of%20Monica%20Reinagel.%20Data%20for%20the%20IF%20Rating%20was%20provided%20by%20inflammationfactor.com.%20%20%20%20Unit%20Conversion%20%20%20%20%20=%20%20%20%20%20%20See%20foods%20that%20are:%20Highest%20in:%20%E2%80%A2%20Calories%20%E2%80%A2%20Carbohydrates%20%E2%80%A2%20Fat%20%E2%80%A2%20Estimated%20Glycemic%20Load%20Lowest%20in:%20%E2%80%A2%20Calories%20%E2%80%A2%20Carbohydrates%20%E2%80%A2%20Fat%20%E2%80%A2%20Estimated%20Glycemic%20Load%20Best%20choices%20for:%20%E2%80%A2%20Weight%20loss%20%E2%80%A2%20Optimum%20health%20%E2%80%A2%20Weight%20gain%20Cook%20with%20this%20Find%20recipes%20with%20this%20ingredient%20or%20dishes%20that%20go%20with%20this%20food%20on%20Epicurious.com.%20Search%20for:%20%20%20%20Blog%20Foods%20Recipes%20News%20The%20NutritionData%20Blog%20Amy%20Adams%20and%20Elisabeth%20Moss%20Remind%20Us%20Why%20We're%20Psyched%20for%20the%20Golden%20Globes%20We're%20totally%20fans%20of%20the%20Golden%20Globes,%20you%20guys.%20It's%20not%20every%20day%20when%20you%20get%20to%20see%20both...%20Dieting%20&%20Weight%20Loss%20Amy%20Adams%20and%20Elisabeth%20Moss%20Remind%20Us%20Why%20We're%20Psyched%20for%20the%20Golden%20Globes%20We're%20totally%20fans%20of%20the%20Golden%20Globes,%20you%20guys.%20It's%20not%20every%20day%20when%20you%20get%20to%20see%20both...%20%20%20%20%20about%20nutrition%20data%20newsletters%20contact%20us%20advertising%20press%20center%20site%20map%20SUBSCRIPTION%20SERVICESCAREERSCOND%C3%89%20NAST%20STOREREPRINTS/PERMISSIONS%20%20%20For%20more%20great%20recipes%20&%20food%20news,%20visit:%20Bon%20App%C3%A9tit%20Self%20Epicurious%20ZipList%20Subscribe%20to%20a%20magazine:%20View%20our%20sister%20sites:%20%20%C2%A9%202013%20Cond%C3%A9%20Nast.%20All%20rights%20reserved%20Use%20of%20this%20site%20constitutes%20acceptance%20of%20our%20User%20Agreement%20(effective%203/21/12)%20and%20Privacy%20Policy%20(effective%203/21/12)%20Your%20California%20Privacy%20Rights%20The%20material%20on%20this%20site%20may%20not%20be%20reproduced,%20distributed,%20transmitted,%20cached%20or%20otherwise%20used,%20except%20with%20the%20prior%20written%20permission%20of%20Cond%C3%A9%20Nast.%20Ad%20Choices%20%20%20%20%20%20Read%20More%20http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2703/2#ixzz2q11iXjsp" target="_blank">turnip greens</a> are packed with calcium and iron as well as many B vitamins and vitamin C. Turnips themselves make <a href="http://lowcarbdiets.about.com/od/carbcounts/a/turnips-carbs.htm" target="_blank">lovely low carb options</a> for soup, stews and puree dishes either replacing potatoes or used in conjunction with potatoes. (Hence the common cauliflower or turnip switcharoo for mashed potatoes).</div>
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January being the new year resolution and diet bonanzzana that it is, low carb diets and primal type diets are all the rage. I am not a fan of fad diets or even the notion of dieting. Thus keeping with the "real food" mantra and eating what I have poking up between mounds of dirty snow and mulch, here's to turnips. Ode to my mother as well for cooking greens for me (she loves kale now!) and calling my dad a "turnip head" (but not because he eats turnips). </div>
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<tr><td class="tr-caption" style="text-align: center;">To me, bowl of green goodness. To Jon, something rotting and wayy past its prime.</td></tr>
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2 large turnips, washed<br />
1 large bunch fresh turnip greens, washed and pat dry<br />
2 jalapenos, seeded (optional)<br />
2 slices nitrate free turkey (or pork if desired) bacon<br />
1 cup dry white wine<br />
1 cup water or gluten free chicken broth (homemade or I also use Kitchen Basics)<br />
pink sea salt, to taste<br />
fresh ground white pepper<br />
Italian seasoning and parsley to taste<br />
1 t. (gluten free) dijon mustard (Koops brand is gluten free)<br />
2 T. virgin coconut oil (or bacon fat if desired)<br />
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This soup is a no brainer- start with <i>not</i> eating all the greens as you wash them (this is a clever tip I need to give myself often). Wash and pat dry the greens and cut off the turnips and wash them. I do not peel my turnips but peel away if you desire. Start melting the coconut oil (or fat back) in a pot and place in the turkey bacon to brown. Add the salt, pepper, and spices. <br />
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Wash and seed the jalapenos and set aside. Chop the turnips into quarters or rough chunks.<br />
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Meanwhile, puree the greens in your Vitamix (or blender) with the water or stock. Once the bacon is brown add the peppers and turnips and saute until the peppers are soft. If you are short on time (or lazy like me) just add the wine to the peppers, bacon, and turnips and steam until the turnips are soft. Be sure to cover the pot so you retain as much vitamin C as possible. Once the vegetables are tender pour over the greens puree and add the dijon mustard and any other spices you want. Let simmer until warm. If you eat dairy I would recommend some raw cheese such as <a href="https://cjockers.mybeyondorganic.com/Products_DairyCheese.aspx" target="_blank">Beyond Organics's raw cheddar</a> or your basic Parmesan cheese. Otherwise add a dollop of full fat coconut milk or creme fraiche to top the soup. I ate it with a bow of fresh spinach, mushroom and raw apple ginger sauerkraut salad. Now slurp away!<br />
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Notes: Jon thinks it has too much spice with 2 peppers (he's a wuss :)) and he says otherwise it tastes remarkably like split pea soup. So there you go- a paleo low carb fake pea soup. <i> Exactly</i> what I was thinking when I pureed turnip greens (sigh). Sneak a bowl to your kids or spouse and see if they notice and comment below.<br />
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Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-58731161043275854402013-06-13T09:33:00.001-04:002013-06-13T09:33:58.978-04:00Sprouted Curry Flax Crackers<div style="text-align: justify;">
Now that Paleo diets and Crossfit workouts are all the rage and soccer moms are packing kale chips in their kids' lunchboxes, it seems timely (or a bit late) to post a quick easy cracker alternative. Flaxseed is a darling of the natural health circles and is yet another "health food" gone fashionable with the general public. As a no net carb low carb seed packed with Omega 3 fatty acids and lignan fibers, it is easy to see why flaxseed is a popular ingredient. </div>
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While there is controversy always raging in the Paleolithic community about exactly which food is paleo or primal, flax is considered a paleo hunter-gatherer diet friendly food and flour substitute. While I love flax mostly for the beautiful blooms of the plant in my wildflower hedges, eating the seeds formed into crackers is enjoyable as well. Soaking these innocent looking brown and gold babies allows them to sprout making the lignans and nutrients more bioavailable and enzymatically alive. Rinsing the sprouted seeds before making the crackers removes much of the antinutrients like <a href="http://www.marksdailyapple.com/nuts-and-phytic-acid/#axzz2VkqH7Q6c" target="_blank">phytic acid found in nuts, seeds, and legumes</a>. Flaxseed makes a delicious versatile cracker spiced to your preference and convenient for travel and as a low carb "bread" or cracker replacement. As always, consume in balance with healthy low glycemic foods and with plenty of water for the optimal benefit! </div>
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<span id="fullpost" style="color: #a64d79;"><b><i>ingredients:</i></b></span><br />
2 cups organic (gluten free) flaxseed<br />
about 2 cups filtered water<br />
generous 1 T. raw pink Himalayan sea salt (used only salt not typical tamari or Bragg's liquid amino and salt blend)<br />
spices to taste: for the curry blend I used about<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxd8pQiKyvM3-pMhVbla_wLjDv-PDfVhQfjoWATisH-IdH34Gr7XWZkqMK6n_W9U-pQ4mxzKnBw8m6MYQj9VZj3mRGOzhffxdcGb4e3a95y6uI-7GkOZTubYZbInlPqlZJEj3nKfAmmN6/s1600/IMG_0933.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxd8pQiKyvM3-pMhVbla_wLjDv-PDfVhQfjoWATisH-IdH34Gr7XWZkqMK6n_W9U-pQ4mxzKnBw8m6MYQj9VZj3mRGOzhffxdcGb4e3a95y6uI-7GkOZTubYZbInlPqlZJEj3nKfAmmN6/s200/IMG_0933.JPG" width="200" /></a><br />
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<li> 2 T crushed red pepper</li>
<li>gluten free curry blend- I like the Madras style spicy curry turmeric 1 tsp</li>
<li>dried oregano</li>
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<span style="color: #a64d79;"><i><b>method:</b></i></span><br />
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First measure out and sort your flaxseed. Add the filtered water (I use reverse osmosis water if that matters) and cover. Let sit at least overnight until the seeds have sprouted.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2taHgmkSe91HH6APDU7k5XVltNmUuYgMdanwoPcbvAOPqjIiN0F9pnBS6epcsW2FHoFTnEw44S6KLU4ONJee4wIHzf4O_nhALlspJzFPFEtc3C_P2bGpOAQfgq_ozpvXhCdIlwb7EUhm/s1600/IMG_0937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2taHgmkSe91HH6APDU7k5XVltNmUuYgMdanwoPcbvAOPqjIiN0F9pnBS6epcsW2FHoFTnEw44S6KLU4ONJee4wIHzf4O_nhALlspJzFPFEtc3C_P2bGpOAQfgq_ozpvXhCdIlwb7EUhm/s200/IMG_0937.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg4odZ1IW3mr9oFiGFtgBlQNKBV8E-KJg9aZYO8jr2a7cv6J0z9jkrbBRwiuZm4pIP0x8LTiLS0PGxXIbnvf9JCaFS2UCUI8Lh6ERkYYojfI0YdhyphenhyphenACzmV-zmhph__L2-FjZmVS2GE2Eg/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg4odZ1IW3mr9oFiGFtgBlQNKBV8E-KJg9aZYO8jr2a7cv6J0z9jkrbBRwiuZm4pIP0x8LTiLS0PGxXIbnvf9JCaFS2UCUI8Lh6ERkYYojfI0YdhyphenhyphenACzmV-zmhph__L2-FjZmVS2GE2Eg/s200/IMG_0936.JPG" width="200" /></a></div>
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The sprouting process will make the seed enzymatically active and more bioavailable and thus more easily digested. The soaked mixture will be a gelatin like sticky goo. To remove at least some phytic acid, rinse thoroughly with filtered water. Just do your best, there are no hard and fast rules here. The final rinsed mix should be gooey but not runny. <br />
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Add your sea salt and spices to taste. Stir well. It is helpful to spray your dehydrator or pan with nonstick spray or grease lightly with coconut oil at this point. I use my old dehydrator with craft quilting mats I cut to fit (so the flax doesn't fall through the large dehydrator holes). <br />
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Spread the flax on the sheets about 1/8th to 1/4 inch thick. You want the final product to be hearty enough to hold up to guacamole dip or shredded chicken, say, but thin enough to dry evenly. <br />
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You can also use a cookie pan and your oven. If using an oven, dry around 100 to 125 degrees for about 6 hours. I dry my chips in the dehydrator overnight until they break apart easily and are crispy. <br />
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sidenotes:<br />
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In the past few years flaxseed has gotten some bad press about its phytoestrogens and link with prostate cancer. Is flax some insidious estrogenic food for men (or women for that matter who suffer from estrogen dominance and many hormone imbalance issues, especially after menopause)? The <a href="http://www.mayoclinic.com/health/flaxseed/AN01712" target="_blank">Mayo clinic</a> gives a short Q&A about this, but suffice to say that eating flax crackers in a balanced diet is not going to pump your body full of evil cancer-promoting cooties. Taking high doses of flax oil for its ALA vegetarian omega 3 benefits, as once recommended, is probably not the best approach however since the oil is much more concentrated in phytoestrogens and lignans than the edible quantity of seeds. I don't think Grok had access to high doses of isolated flax oil... somehow I doubt that Grok would drool at the sight of beautiful flax wildflower blooms as he might with a buffalo. Besides, omega 3 fatty acids are best consumed as part of a whole food and from animal sources (read: eat fatty wild fish). Lastly, there is evidence that the lignans in flax actually bind to estrogen in the digestive track. For an interesting discussion on phytic acid and other antinutrient concerns in nuts and seeds, check out <a href="http://www.marksdailyapple.com/nuts-and-phytic-acid/#axzz2VkqH7Q6c" target="_blank">Mark's Daily apple</a>. I emphasize the importance of balance here as to not become overwhelmed by the micronutrient aspect of your food (didn't your mother tell you not to play with your food?!?). Flax is healthy and fine in moderation- you wouldn't stop eating broccoli because of its phytoestrogen nuances would you? Crunch on a darn flax cracker rather than a gluten carb rancid omega 6 oil GMO loaded chip, that's all I'm saying. That and more importantly address your stress and lifestyle (exercise, sleep, diet, social support structure, higher power, etc) in a holistic manner, not just your food. </div>
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On the lighter side, flax reduces inflammation, supports cardiovascular health, helps lower cholesterol, and reduces metabolic syndrome. (Again, whether <a href="http://www.youtube.com/watch?v=-_2prVhp5cU" target="_blank">low cholesterol is actually beneficial to health is debatable</a> and research shows that higher cholesterol in post menopausal women increases longevity). </div>
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Flax ranks higher than blueberries and spinach in antioxidants and new investigation shows the delicate ALA omega 3 fats are not damaged by baking with flaxseed (and certainly not damaged by low temperature dehydration like here). </div>
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The fiber in flax stabilizes blood sugar levels making flaxseed based crackers, muffins and breads better choices for those with metabolic syndrome or on a low carb diet. (Ground flax, hemp powder, and coconut flours make a wonderful hearty low carb high fiber gluten free and vegan "flour" blend. <a href="http://cindalouskitchenblues.blogspot.com/search?q=flax" target="_blank">I make variations of these baked goods</a> and my digestion loves me for it!). <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81" target="_blank">Flaxseed is high in</a> manganese, magnesium, vitamin B1, and tryptophan to name a few nutrients. Soaking and sprouting the seeds makes the crackers' enzymes and nutrients more bioavailable while the low temperature drying of the cracker makes it a raw food. Of course the most touted glory of flaxseed is that it is practically all fiber so any food made of flax will be "no net carbs" which is what makes flax based muffins and bread<a href="http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm" target="_blank"> popular in the low carb community</a>. </div>
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The longwinded micronutrient aspects of flaxseed aside, these babies are high fiber no net carbs spicy goodness and make great crackers for my hen's free range eggs from the backyard which I softboil and serve over steamed veggies and greens. Get creative with your own spice blend- I have made these in various ways but always love a crunchy spicy treat!</div>
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<a href="http://cindalouskitchenblues.blogspot.com/"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5108227741215033842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bTXg8M5xEqS6I1WvctQayx8UXUCjCB8hM-5obci15Y8qsJVDBnrZEFAG2d6nGZXj28ZHtB0NyfvddK33uLp7ZKoyRksnx8zNtFp9t0Vsveedd4OdObErt-1E_AsFX3Qs3PZjrE7OauA2/s400/datpie_header.jpg" style="cursor: pointer;" /></a></div>
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Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-55596357331707678332012-12-31T19:21:00.000-05:002013-01-01T16:05:20.313-05:00Turnip chips<div style="text-align: justify;">
New Years brings new resolutions. Since I'm not one for resolutions, here I stand truckin' on in my same old Grok-ette style, but if you'd like to join me for some Paleo low carb munchie chips then crunch on! Many thanks to BJ for gifting me with these fresh delicious turnips this past weekend. <br />
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<a href="http://1.bp.blogspot.com/-k4CGtBFk_Es/UOIpFPqDpII/AAAAAAAAG_8/S-tpb8r-H6I/s1600/IMG_0509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-k4CGtBFk_Es/UOIpFPqDpII/AAAAAAAAG_8/S-tpb8r-H6I/s320/IMG_0509.JPG" width="320" /></a>I'd never pulled fresh turnips before. Even on that chilly Sunday morning after viewing her hens and coop setup (yes, all us chicken mommies check out everyone else's coops), we sunk into the sandy mud to pull some gorgeous purple head turnips. Since I pulled too many (darn efficient harvest hand) some turnip chips sounded good (again, thanks BJ!). Easy, crunchy and seasoned to your pleasure... For those embarking upon a low carb diet this new year, keep turnips in the forefront of your mind. Though most root vegetables are high carb, turnips, celeraic root and cauliflower are great potato substitutes. <br />
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About 1 lb fresh turnips</div>
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if desired: sea salt and seasonings of choice: for savory try parsley garlic powder and tamari or cayenne sea salt and curry. Just plain old extra virgin olive oil, pink salt, and pepper work just fine too though! </div>
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<a href="http://4.bp.blogspot.com/-CCECKniX4Ns/UOIpEj_5ZlI/AAAAAAAAG_0/KoXIjb5BszY/s1600/IMG_0512.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-CCECKniX4Ns/UOIpEj_5ZlI/AAAAAAAAG_0/KoXIjb5BszY/s200/IMG_0512.JPG" width="200" /></a>For raw turnips chips: wash and chop off ends. My hens loved the fresh greens but you can eat them, make turnip green "chips" or discard them- whichever. Slice very thin and place in dehydrator. Rotate trays and check about every 4 hours. I let mine dry overnight since it is chilly in our house. They are finished when they are crisp. Store in an airtight container.</div>
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Typical vegetable chip method for the dehydrator:</div>
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Wash and destem turnips. Slice very thin and place in boiling water. Blanch turnip slices; that is, boil for about 2 minutes until purple color is vibrant. Drain and steep slices in ice water. Drain again once cool and pat dry. Salt and season as desired. Place in dehydrator and dry in 4 hour intervals, checking slices to desired crispness. Store in an airtight container.</div>
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Turnips are relatively low carb with <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2699/2" target="_blank">raw turnips</a> being a great source of certain B vitamins like B6 and folate, calcium, and minerals like copper and potassium. Every bit of natural whole food vitamin source of potassium in particular will help to balance the SAD (standard american diet) bad sodium (processed salt) intake. <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2700/2" target="_blank">Cooked turnips</a> will have more fiber but lose vitamin C and B vitamins if you drain the water. Luckily blanching retains most of the vitamins so here this is not much of a worry. Now grab your turnip chips and munch on into the new year!<br />
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<tr><td class="tr-caption" style="text-align: center;">crunchy turnip glory!</td></tr>
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<a href="http://cindalouskitchenblues.blogspot.com/" style="text-align: center;"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5102810773842493810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlO5O-P6GxGz5ZTa33lj0EwUvOUsZiz5UXn8zejZa69_ESACdkGamrUg-OWjAObx_nEeX0H5d8cHmYWPWXFBbJ9xVIH4oiTDkg7e8S4eCVyLZrTFzXOFJmQXhYdO4olNv34QLs4B1hxqn/s400/avocado_header.jpg" style="display: block; margin: 0px auto 10px;" /></a></div>
Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com0tag:blogger.com,1999:blog-3493046984711696517.post-72842562438345646082012-09-13T10:26:00.002-04:002012-09-13T10:26:57.013-04:00Breathe Easy Herbal Sea Salt Bath Scrub<div style="text-align: justify;">
After a hot day in the yard covered with god knows what (undoubtedly some array of grass trimmings, compost and chicken "charms," and good ole sweat) what I really want is a nice soothing bath. Preferably one that helps me breathe and eases the contact dermatitis I keep getting from that darn poke weed... or poison ivy, not sure. Anyways those who know me can vouch for my bath and herbal smelly products habit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZObwpL1lANt_8BXCUufS-TZvLNOLdSKQGfvgiO2SuctSdXe7Oj5EK0a4xBJxtiueMHfehL_u30MSTjIyqJG-IuYXgw6Fa5MKqw-Eqoat7NOVpk_WSAn7T4i3WBct28OkM2j80ThNy7MkG/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZObwpL1lANt_8BXCUufS-TZvLNOLdSKQGfvgiO2SuctSdXe7Oj5EK0a4xBJxtiueMHfehL_u30MSTjIyqJG-IuYXgw6Fa5MKqw-Eqoat7NOVpk_WSAn7T4i3WBct28OkM2j80ThNy7MkG/s200/005.JPG" width="150" /></a>
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Herbal scrubs made correctly with good ingredients and essential oils are incredibly healing, though beware that most commercial scrubs use petroleum based oils (Bath and Body Works for one) and other non desirable chemicals. More ranting on that later- suffice it to say an herbal bath junkie wants affordable aromatic and quality scrubs. I am a big fan of Sunshine scrubs which I order online (no I am not an affiliate, I just like their ingredients), however my bath scrub and essential oil buying habit was starting to plunder the piggybank. Thus I now make my own and it's so easy and fun anyone can do it (mental glimpses of sundry Geiko commercials here). </div>
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<span style="text-align: justify;">To make a pint wide mouth mason jar of scrub:</span><br />
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wide mouth mason jar with lid</div>
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scoop</div>
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sea salt, coarse ground for maximal exfoliation or fine ground for more sensitive skin</div>
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extra virgin olive oil*</div>
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~1/4 c virgin coconut oil, melted (optional- you can use all olive oil if desired)</div>
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~1.5 T. cut and dried sage leaf (I used some from my garden)</div>
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1 T. dried orange peel granules</div>
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1 T. brown sugar (optional)</div>
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to smell and preference: essential oils of Eucalyptus, orange, and grapefruit </div>
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*often sweet almond oil, sunflower, safflower and other oils are used as carriers (bases) but I used olive oil since it is cheap and almost everyone has it on hand. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsGBulKHEzDdvdd4WGncNm8sH-XQuZ9Zkl2N0wbc4uIDE3K8y79SU3rCHa1K1aQejGVg_xJ2xR-wnhojizMbqaL2baDX06gBNktaobVPI5eyxZVm0qOUbQmgBBwmE31R4tZeBPzm9Qz7B/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsGBulKHEzDdvdd4WGncNm8sH-XQuZ9Zkl2N0wbc4uIDE3K8y79SU3rCHa1K1aQejGVg_xJ2xR-wnhojizMbqaL2baDX06gBNktaobVPI5eyxZVm0qOUbQmgBBwmE31R4tZeBPzm9Qz7B/s320/002.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>just add water and skin!</i></td></tr>
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In your glass jar melt the coconut oil and add one part oil to two parts mix of sugar and salt. Add the amount of salt/sugar you desire for the "scrub" feel- anywhere from a few tablespoons to a cup. Add half that amount of oil, the orange peel (just for more "grit" and orange essence), sage, and essential oils. Mix with a spoon. That's it! Cancer promoting estrogenic free holistic scrub to soothe your body and soul for cheap!</div>
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The Romans called sage "herba sacra" and its namesake "salvation" attests to its healing powers. Sage is useful for skin and oral infections, irritations, can help boost mood and even ease mild depression. Sage also effectively reduces fatigue without the edginess of a stimulant. For you Ayurvedic folks out there, it helps balance the pelvic chakra and for us common folk it supports the metabolism. Sage is antifungal, slightly phytoestrogenic, and antitumorial and is often used to balance the hormones. </div>
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Orange essential oil is a common blending oil and like most of the citrus family oils is composed of 80% to 96% limonene. The high limonene content contributes the antiturmoral aspect of orange oil, though it is more commonly know for its uplifting, relaxant, and circulatory stimulant qualities. Orange oil aids with muscle spasms and is a useful tool for both sore muscles and irritable bowel syndrome or dyspepsia. Citrus oils also contain potent bioflavonoids such as Vitamin P. Dr. David Jockers recently blogged about a few essential oils for ingestion and skincare, as can be read in his newsletter.</div>
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Eucalyptus essential oil contains concentrated eucalyptol and is know for its antimicrobial action in mouth washes like Lysterine, though it is also used in chest vapor rubs and toothpastes due to its expectorant and mucolytic qualities (a potent decongestant). Eucalyptus oil is antibacterial, antifungal, and antivirual properties to boot. I know I can finally get a good chest full of air taking a steep in it after a day in the yard. </div>
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Grapefruit seems to be the hot item in beauty products currently with brands like Neutrogena pushing their pink grapefruit facial products for grapefruit's antiseptic and detoxifying aspects. But thsi ruby gem is not just another delicious (and low glycemic) fruit treat, grapefruit oil itself boasts all the purported metabolism and cleansing actions of the fruit while also acting as a mild antidepressant. In fact the oils of the whole citrus family are largely composed of limonene which gives grapefruit, lime, orange and bergamot cleansing and uplifting essences. </div>
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Last but not least is coconut oil which is righly nourishing to the skin as well as internal organs. It is antiviral antifungal, antibacterial, and high in vitamin E. The MCTs (medium chain triglycerides) lauric acid, caprilic acid and myristic acid among a few of the components of coconut oil which contribute the antimicrobial qualities of the oil. Don't worry about feeling "greasy" when using coconut oil on the skin- simply rub in and if desired rinse off 10 or so minutes later to leave your skin soft and supple. The skin being our largest body organ and membrane is quite permeable and absorbs any products which we apply. Since coconut oil is a whole food and free of tany man-made chemicals you can have your scrub and eat it too!<br />
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<a href="http://cindalouskitchenblues.blogspot.com/" style="text-align: center;"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5102810773842493810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlO5O-P6GxGz5ZTa33lj0EwUvOUsZiz5UXn8zejZa69_ESACdkGamrUg-OWjAObx_nEeX0H5d8cHmYWPWXFBbJ9xVIH4oiTDkg7e8S4eCVyLZrTFzXOFJmQXhYdO4olNv34QLs4B1hxqn/s400/avocado_header.jpg" style="display: block; margin: 0px auto 10px;" /></a><a href="http://cindalouskitchenblues.blogspot.com/" style="text-align: center;"><br class="Apple-interchange-newline" /></a></div>
Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com1tag:blogger.com,1999:blog-3493046984711696517.post-52526387227424564242012-06-23T15:59:00.002-04:002012-06-24T11:03:32.699-04:00Herbed Heirloom Tomato Salad with Red Kraut<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z4prKcFPT_r37uigZS0InpJ_9HOe_wZHVpqr0rGi8hJQ_5b9PScY_FF0lOeFFjp_wgtG5MwJhFOmUW33GAPzx0q_i1Vp3gOiAL_tasR0frDQc3EAv_Ip8kjxJ1E_sFPoEH7r5HZa5s_0/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z4prKcFPT_r37uigZS0InpJ_9HOe_wZHVpqr0rGi8hJQ_5b9PScY_FF0lOeFFjp_wgtG5MwJhFOmUW33GAPzx0q_i1Vp3gOiAL_tasR0frDQc3EAv_Ip8kjxJ1E_sFPoEH7r5HZa5s_0/s320/054.JPG" width="240" /></a></div>
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<a href="http://www.marksdailyapple.com/whats-the-difference-between-primal-and-paleo/#axzz1yiuCsoxj" target="_blank">Grok's</a> been out in the garden as of late. Summer solstice brought forth a crop of fresh assorted tomatoes, beans, greens, and all sorts of colorful goodies (man I love gardening in old chicken runs! Great poop dirt :)) I love combining my homemade red sauerkraut with fresh produce, especially our various tomatoes. This is quick, easy and an excellent side dish or snack with avocado (what<i> isn't</i> great with avocado though?!?). Don't waste these beautiful days inside slaving over a hot oven and instead sweat outside in your garden!<br />
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<span id="fullpost">1 large fresh red tomato (I used a better boy I think)</span><br />
<span id="fullpost">1 large yellow tomato (I used a yellow jubilee)</span><br />
<span id="fullpost">1 clove fresh garlic, minced</span><br />
<span id="fullpost">1/4 c. homemade or raw unpasturized red sauerkraut</span><br />
<span id="fullpost">2 T. organic raw apple cider vinegar</span><br />
<span id="fullpost">2 T. extra virgin olive oil</span><br />
<span id="fullpost">1 T. dried (homegrown) oregano</span><br />
<span id="fullpost">1 tsp. dried dill weed</span><br />
<span id="fullpost">1 tsp. stevia (optional)</span><br />
<span id="fullpost">sea salt and pepper, to taste </span><br />
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<span id="fullpost">Easy: Chop tomatoes into bite sized pieces, combine vinegar and olive oil with garlic and herbs and toss. Spoon over red kraut and mix gently. Chill and serve with fresh sliced avocado.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocbz6BCm81R7uKtIOitoyuwQr0FQ8RK-j436mJzb3Oe7tphf6SHI3rnGstp7pHRxEgKQXrbWoWKfg03OsYqn1e6ibbtC4RFi1i-sHeMp7osKIBK3yo7_eI5W5tn5E7rbMhe5bsLEm5rON/s1600/056.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocbz6BCm81R7uKtIOitoyuwQr0FQ8RK-j436mJzb3Oe7tphf6SHI3rnGstp7pHRxEgKQXrbWoWKfg03OsYqn1e6ibbtC4RFi1i-sHeMp7osKIBK3yo7_eI5W5tn5E7rbMhe5bsLEm5rON/s320/056.JPG" width="320" /> </a></div>
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Fresh tomatoes are wonderfully hydrating and a great natural sugar pick me up on a dehydrating summer afternoon. Since lycopene is concentrated in tomatoes cooked in oil, adding avocado and olive oil will help nutrient absorption. The oregano adds a nice bite, especially if it is fresh. I used some I dried from my garden a few weeks ago and it is quite pungent, medicinal even. <a href="http://nutritiondata.self.com/facts/spices-and-herbs/197/2" target="_blank">Oregano</a> itself is a famous medicinal food (think Hypocrites' commandant) which is high in anxtioxidants, vitamin B6, folate, and assorted minerals like potassium and copper. It is also nicely balanced in calcium, magnesium, and iron. These minerals which compete for absorption in the body but are balanced when found in nature for better bio-availability. Since oregano is a good source of fat soluble vitamins A, E, and K be sure to consume it in dishes with healthy fats such as extra virgin olive oil and avocado or guacamole. Raw nuts and virgin coconut oil are also great fats, but try to avoid peanuts and cashews which are legumes, not nuts (at least if you're Paleo). Oregano is also a highly antiinflammatory and a great antibacterial, antiparastic, and antibiotic herb.</div>
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The red sauerkraut is a fantastic Paleo/ low carb condiment which whacks a nutritional punch beyond its volume. I make my own krauts and kimchis and prefer red kraut to regular green since it adds such color. Red cabbage also provides a different array of nutrients and phytochemicals than the other varieties of cabbage. <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=19" target="_blank">WHFoods cites red cabbage as higher in anthocyanin polyphenols and vitamin C</a>. Mother was right: Color <i>is</i> the key to health!</div>
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<span id="fullpost"><a href="http://cindalouskitchenblues.blogspot.com/2012/01/kimchi-napa-cabbage-and-bok-choy-and.html?utm_source=BP_recent" target="_blank">As I've mentioned previously</a>, raw lacto fermented foods like sauerkraut provide a concentrated source of probiotics with additional strains such as </span><a href="http://en.wikipedia.org/wiki/Lactobacillus_plantarum">L. Plantarum</a> <span id="fullpost">which stick to intestinal walls and are not found in other fermented foods. As a note, you must get raw and unpasteurized saurerkrauts, not the commercial bagged or canned sauerkrauts which are pasteurized. The high temperatures of canned products kill all the bacteria, good and potentially bad. So spoon on the krauts swimming in friendly intestinal goodies and eat up!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l5HWdhBL__x6GloVEop09ZEyDeWeTcgRQ3m_CCW-BCezYkkbBcT4fv1JW5DaukL9P9bvae3qrwkHsNKGaFbcQkW2PRkEOb4_Qyw-O0WMNC_pE_rCOqudpi1XoUdFcWJy5FUhaLcjT2hB/s1600/055.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l5HWdhBL__x6GloVEop09ZEyDeWeTcgRQ3m_CCW-BCezYkkbBcT4fv1JW5DaukL9P9bvae3qrwkHsNKGaFbcQkW2PRkEOb4_Qyw-O0WMNC_pE_rCOqudpi1XoUdFcWJy5FUhaLcjT2hB/s320/055.JPG" width="240" /></a></div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com5tag:blogger.com,1999:blog-3493046984711696517.post-85914275312105431282012-04-18T13:39:00.000-04:002012-04-18T13:39:49.626-04:00Paleo Pumpkin Spinach Curry (Chowder)<div class="separator" style="clear: both; text-align: center;">
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How about a quick and simple (Duh, Grok can do it) nourishing Paleo low
carb soup? Yum. It's an authentic EBTKS (everything but the kitchen
sink... though I would have added it too probably if I could have
unlodged it from the counter... disturbing but predictably Cindalou). Feel free to use this as a template to get creative yourself- perhaps some turkey or buffalo sausages or shredded chicken? Or heck, a nice grass fed beef patty would do beautifully here with the curried pumpkin spinach base. Anyways those are future pot creations I might do (it depends on what falls out of our freezer when I open the door). Gotta put that heavy stuff lower in the freezer soon (enter throbbing toe)... </div>
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<span id="fullpost"> Throw in the pot:</span><br />
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<li><span id="fullpost">1/2 c. organic plain (unsweetened) pumpkin (canned)</span></li>
<li><span id="fullpost">4 c. raw spinach (add near end)</span></li>
<li><span id="fullpost">3 softboiled eggs, divided</span></li>
<li><span id="fullpost">1 T. evoo</span></li>
<li><span id="fullpost">1 c. organic chicken broth/stock (I use homemade or gluten free versions like Kitchen Basics aseptic broth) </span></li>
<li><span id="fullpost">1 small (each) red and yellow bell pepper </span></li>
<li><span id="fullpost">1/4 c. whole tomatoes, smashed (I used canned)</span></li>
<li><span id="fullpost">1 small perch fillet (about 1-2 oz., its what I had on hand and cooks quickly)</span></li>
<li><span id="fullpost">curry powder, cayenne, fresh pepper and sea salt to taste (I like a lot) </span></li>
<li><span id="fullpost">guacamole (topping)</span></li>
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<span id="fullpost">First I simmered the broth, pumpkin, spices, tomatoes, and bell peppers until the peppers were soft. In the meantime I scooped out the softboiled yolks of some of our hens' eggs (talk about fresh- I watched an Americana plop one down. She squatted and looked rather toliet bound if you know what I mean, very funny to watch!). Why softboiled? I can't eat cooked egg yolks (elmer's glue anyone?). I either take my yolks runny, soft or straight up raw. I never get sick from it either. As a note I can vouch 100% for the health and sanitary conditions of our eggs.</span></div>
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<span id="fullpost">I add the egg whites to the soup and reserved the yolks so they do not get overcooked. The more raw your yolk the better from a nutritional standpoint. As with many foods cooking either destroys or inactivates many vitamins (B's in particular here) and components. </span></div>
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<span id="fullpost">Then I added the perch and spinach, turning the heat to high. I let the soup come to a rolling boil for about 3-5 minutes until the fish was finished (flakes easily with a fork. Like a bad case of dandruff or superficial people). Pour the soup in your bowl and add the yolks and olive oil. Top with guacamole and fresh pepper. Yum (and quick)! </span></div>
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</div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com11tag:blogger.com,1999:blog-3493046984711696517.post-49378191447251530262012-04-10T10:51:00.003-04:002012-04-10T10:51:53.494-04:00Simple Brown Rice Pancake Snackers [Low Carb][Vegetarian]<div style="text-align: justify;">
Well they're not green (what a shame!) but as per phone request for baked gluten free coconut flour 'stuffs', I thought I'd whip up some simple and quick higher protein pancakes. I also hate random products laying around and I was trying to think of what to do with this rice protein I have in the pantry since I haven't used the stuff in ages (cause it's not green as Jon would say). The verdict was to cook up something which was edible or feed it to the chickens.... so we have pancake snackers! </div>
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Of course since I don't usually eat nor do I even like bready foods, these are mostly for snacking on when I get home late from art class- or whenever. They must meet my requirements of a) using something coconut and b) be low glycemic. Not my usual style, but hey this loose 'recipe' should be sufficient to get ya'll out there making baking recipe phone requests started. </div>
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Brown rice protein is a very clean protein nonallergenic which is highly bioavailable (well for plant based aminos). I do always have philosophical musings on any protein since any isolated substance probably isn't good for you in the long run. At least Grog didn't find canisters of powders hanging out in the fields with the bison.... </div>
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These aren't Paleo but they do fit the low carb and low glycemic vegetarian profile for those of you out there. I usually use hemp powder or straight coconut flour for pancakes but I thought this would have more mass appeal (the hemp makes nice green brownish pancakes which make even worse pictures believe it or not!).</div>
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<h1 style="font-weight: normal; text-align: center;">
Brown Rice Protein Pancakes</h1>
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Serving size: 8 small pancakes or 2 servings</div>
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<tr><td class="tr-caption" style="text-align: center;">Thanks girls! (That's to our hens- the green one is probably from Blackbeard, one of our Americanas)</td></tr>
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Brown Rice Protein, Jarrow brand 1 heaping Tbsp <span style="color: black;">2.0 x Custom Food (15g) </span><br style="color: black;" />Egg, whole, raw, fresh<span style="color: black;"> </span><span style="color: black;"> 4.0 x 1 small (38g) </span>(courtesy of our hens)<br style="color: black;" />Leavening agents, gluten free baking powder<span style="color: black;"> 2.0 x 1 tsp (4g) </span><br style="color: black;" />Salt, table<span style="color: black;"> </span><span style="color: black;"> 1.0 x 1 dash (0g) </span><br style="color: black;" />wilderness naturals coconut flour <span>1 T.</span><div>
<span>water~2 oz or enough to hydrate batter (remember coconut flour absorbs a lot of liquid!)</span></div>
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<span>stevia glycerite liquid to taste. I used a hefty drizzle but it is optional</span></div>
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<span>spices: </span></div>
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<span>cinnamon about 1 tsp</span></div>
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<span>cayenne, dash</span></div>
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<span>turmeric, dash</span></div>
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<span>Prep:</span></div>
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<span>Crack and beat the eggs in a small bowl. Heat frypan and melt in coconut oil for frying. Mix all ingredients well. Feel free to add some great low carb berries (blueberry, cranberry, etc) or even some nice steamed spinach (mmm.. there I go thinking green again). Fry about 2 minutes per side and flip when bubbles appear on edges. </span></div>
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They turn out great- nice and fluffy which was surprising since I improvised the whole 'recipe' this morning wandering around with low blood sugar. I'm looking forward to snacking on them when I get home tonight, well if there are any left. </div>
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<tr align="center"><td class="tr-caption">Rough nutritional info, courtesy Nutrition Data.com</td></tr>
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Next pancake or muffin post will be one of my staple (and paleo friendly) hemp and/or coconut creations. Until then sprinkle on some Himalayan pink salt (mmm, better topping than nasty syrup or HFCS "syrups" for sure!) and munch.</div>
<br />Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com6tag:blogger.com,1999:blog-3493046984711696517.post-12169091148450029962012-01-19T10:19:00.003-05:002012-01-20T23:48:59.782-05:00Kimchi (Napa Cabbage and Bok Choy) and Fermented Radish & Kale [Paleo][Low Carb]<div style="text-align: justify;">Kimchi is a traditional Korean dish of spicy fermented cabbage. Napa cabbage, usually. An excellent example of the power of the wisdom in traditional diets, kimchi combines the "superfood" elements of cabbage with those of onion and cayenne. As I have mentioned previously, </div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Cabbage</b>:</div><div style="text-align: justify;"><ul><li>protects against a wide spectrum of cancers</li><li>is a great source of glutamine</li><li>is healing to the digestive system</li><li>has a mild cholesterol lowering effect<span style="color: #e06666;">*</span></li><li>provides antioxidants</li><li>is a good source of vitamins A, C and K, and anti-inflammatory polyphenols. </li></ul>The George Mateljan Foundation has an in-depth summary of the <b style="color: blue;"><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=19">health benefits of cabbage</a> and kale</b>. A particular cabbage glucosinolate, sinigrin, has been the focus of anticancer research. In addition, </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Kimchi:</b></div><div style="text-align: justify;"><ul><li>provides additional detoxification benefits due to the high sulfur content of onions and garlic</li><li>boosts metabolism (cayenne)</li><li>provides more vitamin A and C (cayenne)</li><li>helps lower cholesterol<span style="color: rgb(224, 102, 102); ">*</span> (cayenne)</li></ul></div><div style="text-align: justify;">Fermented foods like kimchi are a great source of "good" gut bacteria. When made properly with salt or whey (lactofermentation), kimchi and sauerkraut provide an especially important and less common bacterial strain, <a href="http://en.wikipedia.org/wiki/Lactobacillus_plantarum">L. Plantarum</a>. It is one of the few flora strains which sticks to the intestinal wall rather than being processed out by the body like other strains of "good" bacteria. Lactic acid produced in traditional fermentation is one of the most valuable organic acids since it can be used in the body more immediately than other important fermentation by-products like acetic acid.</div><br /><div style="text-align: justify;">My kimchi is based on <a href="http://drbenkim.com/recipes-kim-chi.htm">Dr. Ben Kim's recipe</a>. Dr. Ben Kim, from whom I adapted this basic recipe, focuses on the use of Napa cabbage and gives a great pictorial step by step method of traditional kimchi. As anyone who knows me can vouch, however, I cannot follow a simple recipe and have thus fermented a few other varieties of my own "kimchi" using kale and bok choy. Who can pass up such vibrant vegetables in the produce section? Certainly not me, though it would be better if they were growing out of <a href="http://cindalouskitchenblues.blogspot.com/2011/06/previews-and-excuses-for-blog.html">my garden</a>...</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaU_7ZgNZWD3xq34Qw0tjFw7hgGC-p9BE3QsJVH3B89cLifTLpfqBusPUFGLjPQX6OT4xBgDIXjoCIgY9QOMzG-hnY28QunAkEpsckCS4U5Z_NMQTChXGHlWIKYtM1FTiMYMTPdcXP905/s1600/DSCI0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaU_7ZgNZWD3xq34Qw0tjFw7hgGC-p9BE3QsJVH3B89cLifTLpfqBusPUFGLjPQX6OT4xBgDIXjoCIgY9QOMzG-hnY28QunAkEpsckCS4U5Z_NMQTChXGHlWIKYtM1FTiMYMTPdcXP905/s320/DSCI0151.JPG" width="320" /></a></div><br /><br /><span class="Apple-style-span" style="color: rgb(76, 17, 48); "><b><span id="fullpost">Ingredients for the Napa Cabbage Kim Chi: (substitute Bok Choy for Napa cabbage below for the Bok Choy version)</span></b></span><br /><ul><li><span id="fullpost">1 large Napa cabbage</span></li><li><span id="fullpost">1 bunch fresh scallions </span></li><li><span id="fullpost">onion, yellow chopped</span></li><li><span id="fullpost">garlic, minced. I used about 5 cloves</span></li><li><span id="fullpost">1-2 T. salt (use the second T. salt if not using whey)</span></li><li><span id="fullpost">1 T. cayenne powder</span></li><li><span id="fullpost">~1/4" chunk fresh ginger root</span></li><li><span id="fullpost">1 organic green apple (to puree) or applesauce, unsweetened</span></li><li><span id="fullpost">optional: 2-3 T. sea vegetable flakes</span><span id="fullpost"> </span></li></ul><span id="fullpost"></span><br /><div style="color: #134f5c;"><b><span id="fullpost">Ingredients for the Fermented Kale and Radish 'Kim Chi':</span></b></div><ul><li><span id="fullpost">1 large crisp bunch kale</span></li><li><span id="fullpost">~ 5 radish</span></li><li><span id="fullpost">onion, yellow chopped</span></li><li><span id="fullpost">garlic, minced. I used about 5 cloves</span></li><li><span id="fullpost">1-2 T. salt (use the second T. salt if not using whey)</span></li><li><span id="fullpost">1 T. cayenne powder</span></li><li><span id="fullpost">~1/4" chunk fresh ginger root</span></li><li><span id="fullpost">organic green apple (to puree) or applesauce, unsweetened</span><span id="fullpost"></span></li></ul><b>Procedure:</b><ol><li><div style="text-align: justify;">Chop up the Napa cabbage, bok choy, and kale into bite sized pieces. Place in separate bowls. Note: Dr. Kim states that the brassicas shrink about a quarter in fermentation so the end product will have smaller pieces than it initially seems.<br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wmeH8hXqyE_yDTrZyJpf2EUp48ZlZsNAH9WlJ9VwfR_3lkTvb4BBx6y0onj0tKRIOQqTvW54PHxXrdZ8mf36BK2fGyDk28CMSKazmUXke0HA8FfdRyvKYclY2MFbAtN8cDhpfaEYqjAL/s1600/rawchopcombo.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wmeH8hXqyE_yDTrZyJpf2EUp48ZlZsNAH9WlJ9VwfR_3lkTvb4BBx6y0onj0tKRIOQqTvW54PHxXrdZ8mf36BK2fGyDk28CMSKazmUXke0HA8FfdRyvKYclY2MFbAtN8cDhpfaEYqjAL/s400/rawchopcombo.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chopped raw Napa cabbage (L), kale (C), and bok choy (R)</td></tr></tbody></table><br /></li><li style="text-align: justify;">Thinly slice 4 oz. of the radish and either chop or slice the onion. Measure out or pinch desired amount of kelp or other sea vegetable. Set aside.</li><li style="text-align: justify;">Measure out 1/4 c. sea salt.<span style="color: #cc0000;">*</span> I used Celtic sea salt but really all you need is a basic pure salt and preferably without fillers which will cloud the final fermented product. The <a href="http://www.juicing-for-health.com/sea-salt-health-benefits.html">Celtic sea salt is a great source of trace minerals and is unrefined</a>. It is not processed with chemicals or at high heat which can damage the healing properties of the salt as many commercial salts are. This brand in particular is "doctor recommended" if that is important to you.<span style="color: #cc0000;"> *Note:</span> Salt such as Celtic sea salt or table salt with with iodine will slow fermentation. Use pickling salt (iodine free canning salt) if you would like a shorter 2-4 day room temperature fermentation. (Thanks Ima for clarifying that!)</li><li><div style="text-align: justify;">Dissolve the sea salt into warm water and then add the brine to the cabbage batches. Mix the brine and cabbages. I wore gloves so the salt wouldn't sting however the salt is very healing for the skin and will naturally exfoliate and gently detoxify the skin with its astringent quality.<br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnC0206POQv3abHhphzbSD1Kzkt1gdZDauftQCJ7IRKG6VvsD0YT3EEhLenkpoqDdlv5aSCZrQWllbeTNKpBHjRH5XDZWDEzZjhje4SJ60kvmfDh7haHXm89h_XkMM5eCgI5qxZZCmREf/s1600/salting.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="82" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnC0206POQv3abHhphzbSD1Kzkt1gdZDauftQCJ7IRKG6VvsD0YT3EEhLenkpoqDdlv5aSCZrQWllbeTNKpBHjRH5XDZWDEzZjhje4SJ60kvmfDh7haHXm89h_XkMM5eCgI5qxZZCmREf/s400/salting.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salting the cabbage<br /><br /></td></tr></tbody></table></li><li>Cover the salted cabbage batches and let sit at room temperature for about four hours. If it is significantly cooler in your kitchen then you can let it sit a bit longer. </li><li>After 4 hours, rinse squeeze dry.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaPnSRwDf60mlHZfJHXIQ2cN2CmeZZa99rYlkotoQWSuS8tH05u_Ui3HsDIAsP5JHIx8SXpub_ruKuuXwywP8ON0XQjhMyKdfQB30fN5UIesGV3MK7cwayRdLmqXF5jn2MQfGaMHOhaFs/s1600/after4hrsrinse.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaPnSRwDf60mlHZfJHXIQ2cN2CmeZZa99rYlkotoQWSuS8tH05u_Ui3HsDIAsP5JHIx8SXpub_ruKuuXwywP8ON0XQjhMyKdfQB30fN5UIesGV3MK7cwayRdLmqXF5jn2MQfGaMHOhaFs/s400/after4hrsrinse.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After 4 hours of salting: Napa cabbage, Kale, and Bok Choy. Rinse well and squeeze dry (far right)<br /><br /></td></tr></tbody></table></li><li> Measure out 1/4 c. cayenne powder or red chili flakes/powder. Mix with warm water to make a paste.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg7ImlzIy6hm4lzfdlPRzCvkB6t_215yACY6zh6mzqa4nVwLQvV0BlS1i3y1TZiloY4qa7_zo9a-amNdkozxsbDr8iWZRalkIdklahI1efhzCV7iyWQqLlrATusphzzYX0BQT4ZFS_CNw/s1600/cayenne.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKg7ImlzIy6hm4lzfdlPRzCvkB6t_215yACY6zh6mzqa4nVwLQvV0BlS1i3y1TZiloY4qa7_zo9a-amNdkozxsbDr8iWZRalkIdklahI1efhzCV7iyWQqLlrATusphzzYX0BQT4ZFS_CNw/s320/cayenne.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make the cayenne paste<br /><br /></td></tr></tbody></table> </li><li style="text-align: justify;">Mince and/or sliver fresh garlic and ginger. Measure out your T. garlic and ginger (I used a hefty scoop of organic bottled ginger and slivered some of my garlic and minced the rest in the Vitamix later). </li><li>Slice the green onions. I do so at an angle for visual appeal.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6xjm_DybmzSfIzy_N4H3NF2HuQJZm7aisUL9nicBV7ijFuIC-NpG9C-vhoQtLnpUTwZlqbVcj0_N_eSjQeQebQR2RsYex-W2Bestka6XukC-CEFcXDErFhkWcyNab_K4v-EO8iZdFpyA/s1600/gingerscallion.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="87" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6xjm_DybmzSfIzy_N4H3NF2HuQJZm7aisUL9nicBV7ijFuIC-NpG9C-vhoQtLnpUTwZlqbVcj0_N_eSjQeQebQR2RsYex-W2Bestka6XukC-CEFcXDErFhkWcyNab_K4v-EO8iZdFpyA/s320/gingerscallion.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prep the ginger and scallions.<br /><br /></td></tr></tbody></table></li><li><div style="text-align: justify;">Puree a few Vitamin C tablets (not necessary but they keep the mix from browning. Lemon juice could also be used I suppose), the cored organic granny smith apples, about 2/3 of the onion, and the remaining 4 oz. of radishes in the Vitamix with 1/2 c. water to make a natural sugar substitute for the cabbage to use as food for fermentation. Note: Dr. Kim's recipe uses apple, pear, and onion but I didn't have pears plus I wanted to add radish and my own twists (read: I can't follow a recipe to save my life, ha!). This puree is the replacement for white sugar, the fermentation food in commercial kim chi and fermented vegetable varieties.<br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsokZ7HYKVJmqqHevO2Y1ctuhw9Fjxrm1AfvUbVvltMBJwZdUHpBR9TMOJaXfELgmFsHGzlvsSJ8WnQMHI74KQB5e930dakfQoziAPoIDjKb66_vQ4SEcBwj9X15pwjcyCUZugjhoAYKn/s1600/radishvitamix2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="95" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsokZ7HYKVJmqqHevO2Y1ctuhw9Fjxrm1AfvUbVvltMBJwZdUHpBR9TMOJaXfELgmFsHGzlvsSJ8WnQMHI74KQB5e930dakfQoziAPoIDjKb66_vQ4SEcBwj9X15pwjcyCUZugjhoAYKn/s400/radishvitamix2.jpg" width="400" /></a></td></tr><tr align="justify"><td class="tr-caption"><div style="text-align: center;">Slice the radish and onion. Puree the apples, remaining radish, garlic (if not minced), and onion with water and Vitamin C for fermentation sugar base. </div><br /></td></tr></tbody></table></li><li style="text-align: justify;">Add the kelp (sea veggie)<span style="color: #cc0000;">*</span>, sliced scallions, onion, cayenne/ginger/garlic paste to the kimchi base (the rinsed brined cabbage). Add about 1/3 of the apple puree, the green onions, and the red chili paste and ginger to each of the cabbage batches. You will have to make a full red chili paste batch as in step 7 for each cabbage batch (one for Nappa, one for bok choy, and another batch for the kale). <span style="color: #cc0000;">*Again note</span> that the high mineral (iodine) content of the sea vegetable will slow fermentation a bit.</li><li style="text-align: justify;">Mix well with gloves. </li><li style="text-align: justify;"> Using a wide mouth funnel (such as a canning funnel made for Mason jars), spoon the kimchi into sanitized glass jars. Leave some head space (a little room) at the top for expansion as the brined mixture ferments. Leave the jars out at room temperature for at least 24 hours before refrigerating. I actually leave my fermented vegetables out longer than this personally, but for spoilage sake I would recommend 24 hours if you are inexperienced. Otherwise if you are wise in the ways of the age old tradition of fermentation use your best judgement. </li><li style="text-align: justify;">Enjoy it! The refrigeration process slows the fermentation, though the batch will slowly continue to cure and become more sour with time. </li></ol><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUzDOKN0DV2h7y3LqwmWQ0Vg5espVwJFKNvfj3v-Y_rudGj8yWooi1bAzr-or5hWzhxBSkzLjD0mXJ0kHqKGVnbi-wHINZYwC17GDS3CNSzAXPB4uzCR3T0c1kASy6d6UvToFJD9WSAk0/s1600/kimchibasenopuree.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUzDOKN0DV2h7y3LqwmWQ0Vg5espVwJFKNvfj3v-Y_rudGj8yWooi1bAzr-or5hWzhxBSkzLjD0mXJ0kHqKGVnbi-wHINZYwC17GDS3CNSzAXPB4uzCR3T0c1kASy6d6UvToFJD9WSAk0/s320/kimchibasenopuree.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=135">Kelp and Sea vegetables</a> are high in healing polysaccharides (long chain sugars) and nutritious whole foods. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Kelp and Sea vegetable benefits include:</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><ul><li>thyroid support through bioavailable trace minerals (most notably iron and iodine)</li><li>high antioxidants</li><li>natural cholesterol lowering effects<span style="color: #e06666;">*</span></li><li>vandium, an essential component in nutritional support for diabetics/pre-diabetics which helps to regulate blood sugar</li><li>fucoidan polysaccharides. Anti-inflammatory, antivirual, and high in sulfur like the raw garlic and onions added to the kimchi. David Wolfe's <a href="http://thelongevitynowconference.com/sugar-sugar.html">new video</a> on polysaccharides discusses how certain polysaccharides protect against strains of the herpes virus. </li></ul><span class="Apple-style-span" style="color: rgb(224, 102, 102); ">*Much research supports the fact that low cholesterol is not a preventative measure for heart disease. For women, <b><u><span class="Apple-style-span" >the higher the cholesterol the better</span></u></b> since the cholesterol-hormone interaction and blood sugar versus fat is more prominent in women (especially post menopausal women) than men. The Weston Price foundation has many research articles on the <b>benefits of <a href="http://www.westonaprice.org/know-your-fats/cholesterol-friend-or-foe">high cholesterol</a></b> including how high cholesterol <b>increases <a href="http://www.westonaprice.org/cardiovascular-disease/benefits-of-high-cholesterol">longevity</a></b>.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> Though kimchi is a delicious superfood, don't overdo it on cruciferous vegetables (cabbages, kale, collards, broccoli, etc) since they can slow the thyroid if overeaten. <span class="Apple-style-span" >R</span>aw and fermented cabbage contains goitrogens which block thyroid hormone production. The natural iodine and minerals in the sea salt and sea vegetable will help to <a href="http://whfoods.org/genpage.php?tname=george&dbid=250">balance the goitrogen</a> effects, however fermentation actually activates the goitrogens. The Weston Price foundation says the following on fermentation and the "dangers" of goitrogens in crucifers:</div><div style="text-align: justify;"><blockquote style="color: #274e13;">Fermentation of sauerkraut actually activates the goitrogens from their precursors. It also has the beneficial effect of reducing the nitrile content to half of what would be generated by cabbage upon digestion. Since nitriles appear to be more toxic than goitrogens and their effects cannot be mitigated by dietary iodine, <b>the overall effect of fermentation is positive</b><b>. More importantly, if </b>sauerkraut is<b> used as a condiment, the amount of goitrogens consumed is very low and very unlikely to exert any harm. </b>However, it is important to realize that unreasonably high intakes of sauerkraut could have adverse effects.</blockquote></div><div style="text-align: justify;"> 'Nuff said. Now feast your eyes and then ferment up some veggies to feed your tummy! Don't forget hearty winter greens are a great source of vitamin C and vitamin K (though not as good of a vitamin K source as animal products like raw butter).</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: left;"><tbody><tr><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"><span id="fullpost">slideshow </span><br /><div><embed align="middle" flashvars="cy=lt&il=1&channel=648518346392336765&site=widget-7d.slide.com" name="flashticker" quality="high" salign="l" scale="noscale" src="http://widget-7d.slide.com/widgets/slideticker.swf" style="height: 320px; width: 600px;" type="application/x-shockwave-flash" wmode="transparent"></embed><br /><div style="text-align: center; width: 600px;"><a href="http://www.slide.com/pivot?cy=lt&at=un&id=648518346392336765&map=1" target="_blank"><img border="0" ismap="ismap" src="http://widget-7d.slide.com/p1/648518346392336765/lt_t000_v000_s0un_f00/images/xslide1.gif" /></a> <a href="http://www.slide.com/pivot?cy=lt&at=un&id=648518346392336765&map=2" target="_blank"><img border="0" ismap="ismap" src="http://widget-7d.slide.com/p2/648518346392336765/lt_t000_v000_s0un_f00/images/xslide2.gif" /></a> <a href="http://www.slide.com/pivot?cy=lt&at=un&id=648518346392336765&map=F" target="_blank"><img border="0" ismap="ismap" src="http://widget-7d.slide.com/p4/648518346392336765/lt_t000_v000_s0un_f00/images/xslide42.gif" /></a></div></div></div><div style="text-align: center;"><span id="fullpost"></span></div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com13tag:blogger.com,1999:blog-3493046984711696517.post-20032680563515713532011-10-26T10:20:00.011-04:002011-10-26T10:45:02.526-04:00Green "Muffins" [Paleo][Low Carb]<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A9BP_6CZqrOVS81GLin88pMkZDkHpnjM_tUgP5Ao9qfB8xw2kN6MQcVvmhgOOlcUv9W6mY46ZDILACcWT-J3aDulZbH1f_7yE-YQlwnkr63Hn2HaQbB1-6FIfXYiVIg_TFNRkNiu0CzR/s1600/spinacheggmuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: justify;">Want a healthy Halloween appetizer, snack, or just a plain old hearty munchie? Try some ghoulishly green muffins (don't fret they're just spinach egg muffins). I was trying to find a good Cindalou option for a Halloween party dish and Jon suggested that I just make some of my normal food- something gross looking and green goo-ish. For once we agree ;)</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBS-cnCx7nTRoIf7GXE_gNCjnh-jOlVq-pRQK_tW7ienD_tjwF9QAaUDYPe0eP31RPSwhhhOi_yg4u0hzlhF484RmmUFWX7VJK_nkg77t7eJd6B3Ls-iPGm_CMahWC9_w3A0Bs6srqfNx/s1600/DSCI0003+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKBS-cnCx7nTRoIf7GXE_gNCjnh-jOlVq-pRQK_tW7ienD_tjwF9QAaUDYPe0eP31RPSwhhhOi_yg4u0hzlhF484RmmUFWX7VJK_nkg77t7eJd6B3Ls-iPGm_CMahWC9_w3A0Bs6srqfNx/s320/DSCI0003+%25282%2529.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><span id="fullpost">I adapted this recipe from<a href="http://whole9life.com/2010/10/stm-spinach-muffins/"> <i>Steal This Meal</i> Spinach Egg Muffins</a>, though I have made similar in the past with coconut flour. This time I added egg whites (since I had them) and used my Vitamix (since I'm lazy). <i>Steal this meal</i> also has a nice kale recipe for those kale fans out there... that's me, of course. They have a great Paleo recipe and lifestyle site so check it out. No, I don't know them I just like their stuff. Not everyday you can mash the <a href="http://www.blogger.com/goog_857084739">superfood vitamin and mineral packed</a> bags o' <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2631/2?quantity=3.6">spinach</a> and farm fresh free range eggs into a Paleo party bite. Well, around here it is an everyday thing... You can almost sing the alphabet in vitamins in this dish- give me a "A," "K," "MaGNESIUM." Not to mention bioavilable B12, choline, selenium. You get the idea. Alas, onto green goodness:</span></div><div style="text-align: justify;"><span id="fullpost"> <b><br style="color: #76a5af;" /></b></span></div><div style="color: #45818e; text-align: justify;"><b><span id="fullpost">Ingredients:</span></b></div><div><br />
</div><div style="text-align: justify;">6 whole fresh eggs</div><div style="text-align: justify;">1/4 c. dried egg whites (or 6 egg white equivalent or just more eggs) + water (see below)</div><div style="text-align: justify;">3 cloves raw garlic</div><div style="text-align: justify;">3 lbs. frozen spinach</div><div style="text-align: justify;">1 T. lemon juice (optional)</div><div style="text-align: justify;">sea salt and pepper, to taste (about 2 t.-1 T. each)</div><div style="text-align: justify;">spices to taste: I used ~1 T. crushed red pepper, Italian seasoning, and 1 t. cayenne)</div><div style="text-align: justify;">2 T. extra virgin olive oil</div><ul style="text-align: justify;"></ul><span id="fullpost"> </span><b style="color: #0b5394;">Preparation </b><br />
<div class="foodDescription" style="text-align: justify;">Steam the 3 lbs frozen spinach with 1 T. water and 1 T. lemon juice (if desired) until vibrant green but soft and cooked (7-10 mins depending on temperature). Set aside and let cool. </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">Line muffin cups and spray with nonstick spray or coat with coconut oil (or real butter). Preheat oven to 350 degrees. </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">In the Vitamix (or your blender) add the powdered egg whites (I used 1/4 c. dry egg whites= 6 egg whites of the Deb El Just Whites brand) and water (1/2 c. then additional 1/4 c water to make smooth consistency) and blend on low until dissolved (1-2 minutes, varying speed). </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;"></div><div class="foodDescription" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVn2QpKSNLk-GLx_ta5HS1LSpWmzjpTQe8YV1lRU14zvGbS8BRr8dpyZCo8-nLXFv3pzM2lZnd2zAqoAXPYKmoICUwpy0Ai3wVn2ANP6z7rbimMch1qLZ0UqHcGwJwA9WhAkARwdv0qr0/s1600/DSCI0021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVn2QpKSNLk-GLx_ta5HS1LSpWmzjpTQe8YV1lRU14zvGbS8BRr8dpyZCo8-nLXFv3pzM2lZnd2zAqoAXPYKmoICUwpy0Ai3wVn2ANP6z7rbimMch1qLZ0UqHcGwJwA9WhAkARwdv0qr0/s320/DSCI0021.JPG" width="320" /></a> </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">Using a jam press or slotted spoon drain the spinach until very dry. I also used my flat fold colander to help squeeze out all the liquid, though hands work fine also. </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">Add the spinach to the egg white-water mixture in blender. Blend on medium for 1 minute to help mix. Add 6 raw eggs. Add garlic and spices (also pepper, 1 T. Italian seasoning and 1 T. crushed red pepper) and extra virgin olive oil. </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xicxH83Em3Ouc7U_B4uaGqnXeGEY7P3A7vkSqh0U_TeYRitXbcHlnGW3Gxf2dTmF0wYjnxOyIXTqMNMxaWugwLQ9lM8y4YirrUJbRvLpi51lEDx3EIV_YXcmGQDEm1f_FaqD8RdJGIST/s1600/DSCI0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xicxH83Em3Ouc7U_B4uaGqnXeGEY7P3A7vkSqh0U_TeYRitXbcHlnGW3Gxf2dTmF0wYjnxOyIXTqMNMxaWugwLQ9lM8y4YirrUJbRvLpi51lEDx3EIV_YXcmGQDEm1f_FaqD8RdJGIST/s320/DSCI0029.JPG" width="188" /></a></div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">Blend on medium mixing with Vitamix damper. When well mixed (2-3 minutes) turn to high and mix vigorously until well blended and bright green (my favorite!) Spoon into muffin cups and bake at 350 for 15-17 minutes or until toothpick comes out clean.</div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86u5_4euoZOqDlJVcT9D03YYlj-ibb_L7XIprhTxM5dNeMogCB-s8Il5dWg75o16U_OWcYnewzkyJ7hIVvT5TTh21fJx0E9T4ipiUUoNcM0RlRT2KjdlPmr9zfllBD58NAlCQyZ2UJppL/s1600/DSCI0004+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86u5_4euoZOqDlJVcT9D03YYlj-ibb_L7XIprhTxM5dNeMogCB-s8Il5dWg75o16U_OWcYnewzkyJ7hIVvT5TTh21fJx0E9T4ipiUUoNcM0RlRT2KjdlPmr9zfllBD58NAlCQyZ2UJppL/s320/DSCI0004+%25282%2529.JPG" width="320" /></a> </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: justify;">Best toppings (as if they need 'em): raw organic almond butter or coconut oil (butter for ya'll dairy folks out there). Actually a kalamata olive would go nicely too... </div><div class="foodDescription" style="text-align: justify;"><br />
</div><div class="foodDescription" style="text-align: center;"><b style="color: blue;">Yield:</b> About 22 medium "muffins" (I swae that count is before I ate half the batch!)</div><div class="foodDescription" style="text-align: center;">I added this recipe to Nutrition Data for the stats and label: </div><div class="foodDescription"><br />
</div><div class="foodDescription"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A9BP_6CZqrOVS81GLin88pMkZDkHpnjM_tUgP5Ao9qfB8xw2kN6MQcVvmhgOOlcUv9W6mY46ZDILACcWT-J3aDulZbH1f_7yE-YQlwnkr63Hn2HaQbB1-6FIfXYiVIg_TFNRkNiu0CzR/s1600/spinacheggmuffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A9BP_6CZqrOVS81GLin88pMkZDkHpnjM_tUgP5Ao9qfB8xw2kN6MQcVvmhgOOlcUv9W6mY46ZDILACcWT-J3aDulZbH1f_7yE-YQlwnkr63Hn2HaQbB1-6FIfXYiVIg_TFNRkNiu0CzR/s320/spinacheggmuffins.jpg" width="270" /></a></div><div class="foodDescription"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;">Read More <a href="http://nutritiondata.self.com/facts/recipe/2308774/2#ixzz1btYk6byI" style="color: #003399;">http://nutritiondata.self.com/facts/recipe/2308774/2#ixzz1btYk6byI</a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7pYOD-hZ7CD_BuulwOIhmFv0GadIwADad58glDFm3Sf5dC4TreIMepa1PX45bJwBsX74Himc1b0GBTr5GVps3nZm1FNjTa4rCZVYH-qgqK5Tlyn7zSCtHxpF3ySJS0R7muElQAHDjITA/s1600/DSCI0005+%25282%2529.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7pYOD-hZ7CD_BuulwOIhmFv0GadIwADad58glDFm3Sf5dC4TreIMepa1PX45bJwBsX74Himc1b0GBTr5GVps3nZm1FNjTa4rCZVYH-qgqK5Tlyn7zSCtHxpF3ySJS0R7muElQAHDjITA/s320/DSCI0005+%25282%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Army of green goblin goodness... ahh yum!</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: justify; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: center; text-decoration: none;"><a href="http://cindalouskitchenblues.blogspot.com/"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5108237301812234818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G-oHfvFyWV0qL051LmbBbL-WckHwbEeheNoXoafpQOrWTAzOF1zx_dHxdMOcQehtmXsNBtKwPHBC6FHTLZLzD1pjFNc237YKZtscW6EJ6_4NaKISetfz1hA0cR_qIMQGrVcCJh625ndE/s400/sushi_header.jpg" /></a></div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com32tag:blogger.com,1999:blog-3493046984711696517.post-11938215164201059532011-10-02T15:55:00.000-04:002011-10-02T15:55:40.306-04:00Fall Chickens and Updates<div style="text-align: justify;">So that kimchi post is still a'coming, I swear it! I've been swallowed by the yard, farming, and a bit of art (finally!). We had a bad run with the last batch of hens- multiple raccoon and possum attacks cleaned us out of our entire black star flock as well as Rand, my baby Old English Bantam rooster, and a Dominique hen. We lost our friendliest birds and were left with a handful of roosters and flighty, aggressive Americanas. But as time flows (well entropy at least is increasing) so does life... and we are back in the chicken business with a new batch of young hens and more hatchling black star hens and another bantam rooster. </div><span id="fullpost"> </span><br />
<div style="text-align: justify;"><span id="fullpost">For your viewing pleasure (and as a distraction to the fact I'm slacking on the blog), here are some clips of the new birds. The first is the young hen batch of 2 </span>Australorp, 2 White Brahmas, and 2 Rhode Island Reds (who I mistake for New Hampshires in the video -- similar breed). Our Dominique rooster Zebe is also in there taking up camera space. He was the only bird we saved from the raccoons in the middle of the night when I woke up to chicken cries. He had his rear munched on and leg hurt, but, after a short recovery inside, he is alive and well. </div><div style="text-align: center;"><span id="fullpost"><br />
</span></div><div style="text-align: center;"><span id="fullpost"><iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/Nr784Tj7eXc?hl=en&fs=1" width="425"></iframe></span></div><span id="fullpost"><br />
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<span id="fullpost">And don't forget the black stars and Raj. I need to hold onto this Bantam rooster- he's my third one and I'm running out of good r rooster names. We've already had Roy and Rand. Sorry Abba but we are<i> not</i> having a Ron :)</span><br />
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</span></div><div style="text-align: center;"><a href="http://www.youtube.com/watch?v=hcwAdKj3trE"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/hcwAdKj3trE" width="420"></iframe></a></div><div style="text-align: center;"><br />
</div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com22tag:blogger.com,1999:blog-3493046984711696517.post-80716071674174201782011-07-28T16:58:00.000-04:002011-07-28T16:58:22.197-04:00Summer Chickens<div style="text-align: justify;">Here's a short video of my birds (a continuation of the excuse for not finishing my kimchi post still, yes I know). Hope you enjoy! Keep cool and stay well hydrated- just be sure to avoid the sugar or toxic sugar free sodas and flavored waters in this heat. Aspartame and sucralose (Splenda) are among the more detrimental sweeteners out there masquerading as "healthy" sugar substitutes. More on sugar free poisons in a much later post. Until then cheers! (Try some sparkling water or seltzer with lemon or lime and stevia for a nice refreshing twist instead). </div><div style="text-align: center;"><br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/3mCnJx6hrhA" width="425"></iframe></div><span id="fullpost"><br />
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<span id="fullpost">For those of you out there counting there are 32 birds in all- that's a lot of chicken feed! Let's not forget our 5 cats and garden. But then again the cats and tomatoes don't crow for you every morning and afternoon :)<br />
</span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com35tag:blogger.com,1999:blog-3493046984711696517.post-19284403242340889812011-06-10T11:10:00.001-04:002011-06-10T14:31:36.831-04:00Previews and Excuses for Blog Negligence<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ia3PtJpzRXliL4N_2qjaifsxHERqgorK9ll7omjQ5glrQoLXNyKgUIbE37Ft9h6PCAqyZYZx1-5wgjnRuJKoHI4hjjf_x2YJe-IA7weEBd-xIJPN9xM76EYjLyD01iMfUFIQ1SetlPMp/s1600/DSCI0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ia3PtJpzRXliL4N_2qjaifsxHERqgorK9ll7omjQ5glrQoLXNyKgUIbE37Ft9h6PCAqyZYZx1-5wgjnRuJKoHI4hjjf_x2YJe-IA7weEBd-xIJPN9xM76EYjLyD01iMfUFIQ1SetlPMp/s1600/DSCI0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HC2jhRfZHc8/TeV_lnNehKI/AAAAAAAAEBA/de4QqT5hSuI/s1600/DSCI0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhYrEskbqIhFnr6Lu4EJsaSXHRCQkNJ1ohNzq3BE26i_2E_je6z6wEi47DbQOdxm-WZ2EyZUBSlS67PLN_aEHB9h5Mg9lePQfFKVlmwfIIxk227KseXkbrADWj8Wk77iI4RmsnLt0F7L/s1600/DSCI0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: justify;">So as proof that I and thus Cindalou's is still alive and well, I am sending out a hollar (and various excuses for my blog neglect). Gardening and a new flock of chickens has sort of taken over my life... that's what I get for a spring planting craze beginning in February with my indoor greenhouse for seedlings.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1a62dYMWf_k/TeV_m9B3TMI/AAAAAAAAEBQ/W0myS5u-8iU/s1600/DSCI0106.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-1a62dYMWf_k/TeV_m9B3TMI/AAAAAAAAEBQ/W0myS5u-8iU/s200/DSCI0106.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/-1a62dYMWf_k/TeV_m9B3TMI/AAAAAAAAEBQ/W0myS5u-8iU/s1600/DSCI0106.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-HC2jhRfZHc8/TeV_lnNehKI/AAAAAAAAEBA/de4QqT5hSuI/s1600/DSCI0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-HC2jhRfZHc8/TeV_lnNehKI/AAAAAAAAEBA/de4QqT5hSuI/s200/DSCI0102.JPG" width="200" /></a></div><div style="text-align: justify;"> </div><div style="text-align: justify;">We also recently acquired 23 chick hatchlings which I raised from 5 days old. Let me tell you when it is 90-100 degrees outside and I have 23 baby chicks inside in my pantry/laundry room with a space heater at 98 degrees you never get a break (from the heat or the cat-policing to protect the babies from our 3 cat's famous "cat curiosity"). </div><div style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhYrEskbqIhFnr6Lu4EJsaSXHRCQkNJ1ohNzq3BE26i_2E_je6z6wEi47DbQOdxm-WZ2EyZUBSlS67PLN_aEHB9h5Mg9lePQfFKVlmwfIIxk227KseXkbrADWj8Wk77iI4RmsnLt0F7L/s1600/DSCI0104.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhYrEskbqIhFnr6Lu4EJsaSXHRCQkNJ1ohNzq3BE26i_2E_je6z6wEi47DbQOdxm-WZ2EyZUBSlS67PLN_aEHB9h5Mg9lePQfFKVlmwfIIxk227KseXkbrADWj8Wk77iI4RmsnLt0F7L/s320/DSCI0104.JPG" width="320" /></a><a href="http://4.bp.blogspot.com/-om_J1iH5mFM/Tcf5eimxjKI/AAAAAAAAD8I/yclHK3qnUdI/s1600/DSCI0081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-om_J1iH5mFM/Tcf5eimxjKI/AAAAAAAAD8I/yclHK3qnUdI/s200/DSCI0081.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIhYrEskbqIhFnr6Lu4EJsaSXHRCQkNJ1ohNzq3BE26i_2E_je6z6wEi47DbQOdxm-WZ2EyZUBSlS67PLN_aEHB9h5Mg9lePQfFKVlmwfIIxk227KseXkbrADWj8Wk77iI4RmsnLt0F7L/s1600/DSCI0104.JPG" style="margin-left: auto; margin-right: auto;"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 day old Americana chick(L) and more chicks on top of my dryer, aww!</td><td class="tr-caption" style="text-align: center;"><br />
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Fast forward to now about a month later the flock is outside. Now I watch and police our two new outdoor cats when they're around the chicks. The two new cats came in the midst of chickens and planting, by the way (as mole control). <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ENrpzpyhI6c/TeV_jLnPBFI/AAAAAAAAEAY/V_Mg6Mhj040/s1600/DSCI0090.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ENrpzpyhI6c/TeV_jLnPBFI/AAAAAAAAEAY/V_Mg6Mhj040/s400/DSCI0090.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A month later... their size shows where all that chick feed went!</td></tr>
</tbody></table><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-t95IewmCdj4/TeV_jI28qvI/AAAAAAAAEAU/YtHBhHQ5Gjw/s1600/DSCI0091.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-t95IewmCdj4/TeV_jI28qvI/AAAAAAAAEAU/YtHBhHQ5Gjw/s200/DSCI0091.JPG" width="200" /></a> <a href="http://3.bp.blogspot.com/-ZDTgYlATWVc/TeV_jHs9iUI/AAAAAAAAEAQ/x5wY8Zl8Qjo/s1600/DSCI0089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-ZDTgYlATWVc/TeV_jHs9iUI/AAAAAAAAEAQ/x5wY8Zl8Qjo/s200/DSCI0089.JPG" width="200" /></a></div><br />
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<div style="text-align: justify;">Guess I never learned my lesson since we are getting 6 more hens tomorrow! The yard alone could monopolize my life- I can't get bored here, that's for sure. Don't fret though, Cindalou's is still cooking, fermenting, and raising general culinary havoc. As proof I present pictures of my fermenting the spring's bounty of hearty greens and brassicas. For those like it hot I'll be posting my three variations on traditional kimchi. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ia3PtJpzRXliL4N_2qjaifsxHERqgorK9ll7omjQ5glrQoLXNyKgUIbE37Ft9h6PCAqyZYZx1-5wgjnRuJKoHI4hjjf_x2YJe-IA7weEBd-xIJPN9xM76EYjLyD01iMfUFIQ1SetlPMp/s1600/DSCI0151.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ia3PtJpzRXliL4N_2qjaifsxHERqgorK9ll7omjQ5glrQoLXNyKgUIbE37Ft9h6PCAqyZYZx1-5wgjnRuJKoHI4hjjf_x2YJe-IA7weEBd-xIJPN9xM76EYjLyD01iMfUFIQ1SetlPMp/s200/DSCI0151.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jars of pipin' hot "kim chi" goodness, yum!</td></tr>
</tbody></table><div style="text-align: justify;"></div><div style="text-align: justify;"> I'll also follow up with my tweaked red cabbage kraut based on my mother in law, "Ima's," famous munchie. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrnGHriaUwDEMt-pfCrHPvuFSaypziY-s7-NKutZtKsPXQTa14DMO6RFWYEvkKRUHK-UkGAIRQYG4oOl6Vmu6tyP7151XFtO2G6cVXAzeLWyGqRiuwzS_LXMVH1cebJ-5bTuSeCkMyCdQ/s1600/DSCI0190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrnGHriaUwDEMt-pfCrHPvuFSaypziY-s7-NKutZtKsPXQTa14DMO6RFWYEvkKRUHK-UkGAIRQYG4oOl6Vmu6tyP7151XFtO2G6cVXAzeLWyGqRiuwzS_LXMVH1cebJ-5bTuSeCkMyCdQ/s200/DSCI0190.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Counter o' red cabbage and traditional sauerkraut variations.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"> Of course there will be plenty of health ranting and trivia about glutamine and cabbages, thyroids and unfermented brassicas (why I ferment 'em), and the highlights of the hearty greens. I know it is late for the heart greens as far as seasonality. Hey you have other blogs with attentive bloggers who are on the ball with cherry and blackberry recipes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Trust me the kimchi is a fantastic salsa replacement for my eggs. Eggs require salsa, by the way :) Other than that picturesque proof of my blog laziness, I am sure I've been up to other things around here. Who knows? One thing is for sure: nothing is safe from my reach ;) So look for an upcoming series on fermented veggies and their "superfood" benefits!<br />
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<a href="http://cindalouskitchenblues.blogspot.com/"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5102810773842493810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlO5O-P6GxGz5ZTa33lj0EwUvOUsZiz5UXn8zejZa69_ESACdkGamrUg-OWjAObx_nEeX0H5d8cHmYWPWXFBbJ9xVIH4oiTDkg7e8S4eCVyLZrTFzXOFJmQXhYdO4olNv34QLs4B1hxqn/s400/avocado_header.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a> </div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com38tag:blogger.com,1999:blog-3493046984711696517.post-24799423909617922812011-02-16T09:09:00.001-05:002011-02-16T18:27:46.195-05:00Mexican Pumpkin and Turkey Sausage and Shredded Chicken Stew [Low Carb][Paleo]<div style="text-align: justify;">Cindalou's is hitting the road (hoping it isn't still iced over on our killer mountain driveway!) with a spicy low carb stew to warm even the coldest of frozen toes and fingers. It's Mexican theme at girls' night this weekend and I wanted to bring something with a little variety. For a small handful of ladies, there are enough Mexican dishes already there to feed a small Army... or a large one. All the classic Mex entrees and sides are already taken- beans, guacamole, taco salad, chalupas, quesadillas, flan, dips, and chips galore! I thought something a little different would be nice. Well, that and the fact that the hubby just bought a case of organic canned plain pumpkin from an Amazon deal last month! That's a whole lotta pumpkin for two. My stew is a variation on a common Tex-Mex pumpkin chowder, but I omit the high glycemic corn and use low carb substitutes with much more nutrition.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4wFTyQGd7yyqxWEsjpUL8oR01FqGRjNwuMUpCIrYjPJNbwxPp72mGpfAbKO3O7mg8e5G4yjZC-dlDv7hM8OiNdOG3ES9aQZcHKILxpcPKxg7cQ8m3Vi4VlbngUGZ2xzCHeuIgmSabNkM/s1600/DSCI0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4wFTyQGd7yyqxWEsjpUL8oR01FqGRjNwuMUpCIrYjPJNbwxPp72mGpfAbKO3O7mg8e5G4yjZC-dlDv7hM8OiNdOG3ES9aQZcHKILxpcPKxg7cQ8m3Vi4VlbngUGZ2xzCHeuIgmSabNkM/s320/DSCI0089.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-_-oXHpmYWE9UPni8H_ySXNTrbApiKB2EH0V6b4-UWe6-6HkdmnTHfWwU45S-Ed-M6kJ4SHSUq26Jcs83alHPJ-51ULRlXV6bBiVkGtsHENptCDvkpU1vIO7XgR8JVk8npzwRZLtFLHz/s1600/DSCI0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>As you recall, <a href="http://www.blogger.com/goog_467762872">pumpkin</a> is a great low carb winter "<a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2602/2">superfood</a>," packed with Vitamin A, C, E, magnesium, iron, and a host of other minerals. One common mistake: be sure to use the plain pumpkin, not the pumpkin pie mix!<br /><br /><a href="http://nutritiondata.self.com/facts/spices-and-herbs/182/2">Cilantro</a> is a fantastic <a href="http://www.blogger.com/goog_1770527050">herb for detoxing</a> the body of <a href="http://www.naturalnews.com/027434_cilantro_detox_health.html">heavy metals</a>. It is also a great source of B vitamins, zinc, and selenium as well as a host of other vitamins and minerals. In general, dried herbs are nutritionally dense foods, though potency of certain nutrients can be lost in the drying process.<br /><br /><a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2687/2" style="color: #660000;">Tomatoes</a><span style="color: #660000;"> and salsa</span> provide more Vitamins A and C (better than oranges, plus less sugar), and the organic <a href="http://nutritiondata.self.com/facts/nut-and-seed-products/3114/2">coconut milk</a> and virgin oil provide brain nourishing and <a href="http://cindalouskitchenblues.blogspot.com/2007/08/organic-virgin-coconut-oil-is-healthy.html">metabolism boosting medium chain good fats </a>(the MCTs). <a href="http://www.coconutresearchcenter.org/">Don't fear the coconut</a> fat, it is burned as fuel for and repairing the body, not stored like longer chain polyunsaturated fats (bad fats like soybean, corn, and peanut oils to name a few). Vitamins A, C, E and the B assortment help strengthen your immunity in these blistery wintery days. Don't reach for a pill or softgel for health either- your body knows how to assimilate and nurture itself with vitamins and minerals from real food. Those supplements have their place but shouldn't replace basic real food... hey, you can always start with a big dollop of my warm spiced up stew! :)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><b style="color: #741b47;">Note:</b></i> The turkey sausage is optional for vegetarians or vegans. For a non-Paleo ("Caveman") version add black beans. I just had a pack of gluten free Andoullie turkey sausages on hand and I wanted to combine the ideas of a typical Mexican pumpkin soup with a Brunswick stew. (Brunswick stew is out for us kosher southerners who don't do pork).</div><div style="text-align: justify;"><br /><br /><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtIVN2VcopeO3bvQ0Xh3QpF1k5BFu2P5vVz6QgAPTbNr-MBoOUc3eYiTPl_yrI2ik5kO9j_lkeTAtDrJNeSt4iT1wPpzWrP_mqotbASlCVsH8ZwoslaDyLVrunN8yWAZ1Vv9ftd2lsOKs/s1600/DSCI0080+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtIVN2VcopeO3bvQ0Xh3QpF1k5BFu2P5vVz6QgAPTbNr-MBoOUc3eYiTPl_yrI2ik5kO9j_lkeTAtDrJNeSt4iT1wPpzWrP_mqotbASlCVsH8ZwoslaDyLVrunN8yWAZ1Vv9ftd2lsOKs/s320/DSCI0080+%25282%2529.JPG" width="320" /></a></div></div><br />2 15 oz cans organic pumpkin (not pie mix)<br />1 15 oz can organic coconut milk<br />3/4 c water (or low sodium free range organic chicken broth- adjust for your consistency preference)<br />1 15 oz can Rotel tomatoes, Mexican Style Lime and Cilantro OR 1 15 oz can organic fire roasted tomatoes with green chilies (undrained)<br />1 7 oz can green chilies, drained<br />1/2 c. hot salsa (Kroger brand is gluten free according to the last list<br /><br />1 T. organic virgin coconut oil<br />1 package Andoullie turkey sausage (I used Garrett Farms brand gluten and antibiotic free sausages)<br />2 large boneless, skinless chicken breasts, shredded before serving (see below)<br />lime juice, to taste (I usede about 1/4 c)<br />stevia glycerite,~ 1 T.<br />1 tsp organic unsulfured blackstrap molasses (great vegan source of iron and B vitamins), optional<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLFcVH7YVSmyowAszRxEW-mLrBjgaoFVmXXNbAyD0JdnEEYIwEkHx8KjwWehRvI8lnLx-uqZnUh-b4W9aQ2zMCQlEvAEwD5PVs13i5ZXjRjTOc5FRnR38p_GDj1U1WHPnkI_uQR-1VVQq/s1600/DSCI0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLFcVH7YVSmyowAszRxEW-mLrBjgaoFVmXXNbAyD0JdnEEYIwEkHx8KjwWehRvI8lnLx-uqZnUh-b4W9aQ2zMCQlEvAEwD5PVs13i5ZXjRjTOc5FRnR38p_GDj1U1WHPnkI_uQR-1VVQq/s320/DSCI0084.JPG" width="320" /></a></div><br /><br /><div style="color: #660000;"><b>spices:</b></div>cilantro, ~ 2 tsp<br />sea salt and pepper, dash each<br />cumin, ~ 2 tsp<br />cumin seed, pinch of whole seed braised with pestle and mortar<br />oregano, ~ 2 tsp<br />thyme, ~ 1 tsp<br />Badia curry powder (it is gluten free, I asked the company and <a href="http://www.celiac.com/gluten-free/topic/70644-badia-spices-reply/">posted the reply on Celiac Forums at the end of the thread</a>), ~ 1 T.<br /><br />garlic powder and onion powder, ~ 1 tsp each<br />turmeric, ~ 1 tsp<br />parsley, ~ 1 tsp<br />paprika and cayenne pepper, ~ 1 tsp each<br />pinch crushed red pepper flakes (for color)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kN9hhGAXYVwx9idUusVfTi_5v7NyWLVpWefAlI33sZaGSqV5HhG2mQs-iukggpYrlrq3B-P1DlvLDeXSbShlzWIodQZQ7H443nkEOJUgpa4vb_mxlLID2PfTT1AQzn15KAOSp22sAJVp/s1600/DSCI0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kN9hhGAXYVwx9idUusVfTi_5v7NyWLVpWefAlI33sZaGSqV5HhG2mQs-iukggpYrlrq3B-P1DlvLDeXSbShlzWIodQZQ7H443nkEOJUgpa4vb_mxlLID2PfTT1AQzn15KAOSp22sAJVp/s320/DSCI0081.JPG" width="320" /></a></div><br /><div style="text-align: justify;"> optional: 1 Reynold's slow cooker liner (makes for easy clean up)*</div><div style="text-align: justify;"><br /></div><div style="color: #0c343d; text-align: justify;"><b>Preparation:</b></div><div style="text-align: justify;">Line your slow cooker with the liner if you choose to use it.* Add the coconut oil and turn to high to melt the oil and swash it around the bottom (you can also spray the cooker or liner). Add the chicken breasts to the bottom. Add the pumpkin, undrained Rotel or fire roasted tomatoes, and coconut milk. You may wish to thin the stew with either water or organic free range chicken broth. Stir to mix well, though leave the chicken on the bottom. Cook on high for 3 hours. Check the chicken breasts with a fork and shred them a bit into large shreds if you can (to preserve the texture). My breasts were still a bit raw so I did most of my shredding at the end.<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5V2tsBXAEtQa30ZOPHmIKt7Yi44X7kW-OSKJbNXvW0Hx15S1e1IAnk7ZO754UKW_jc-A1dZl6IusgwPEW2-ozjYnO0rUT6im3FtieHZJXwS6pY_ULF4O9ytWAcx8CCS5G3aSod5jnx4Cm/s1600/DSCI0083+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5V2tsBXAEtQa30ZOPHmIKt7Yi44X7kW-OSKJbNXvW0Hx15S1e1IAnk7ZO754UKW_jc-A1dZl6IusgwPEW2-ozjYnO0rUT6im3FtieHZJXwS6pY_ULF4O9ytWAcx8CCS5G3aSod5jnx4Cm/s320/DSCI0083+%25282%2529.JPG" width="320" /></a></div><br />Since the sausages are already precooked and I didn't want them to get mushy, I decided to wait to add them until after the chicken had cooked a bit. The sausages can be sliced into bite sized pieces now and added to the stew. Or if you prefer, the whole sausages can be fished out at the end and sliced, though that method is a bit messy. Add the rest of the ingredients: broth or water, the drained green chilies, spices, lime juice, and salsa. Stir well. Cook on low for another 3-4 hours or until chicken is fork tender and shreds easily. Adjust the lime juice and cayenne to suit your taste. You can always cook it all on high for a shorter time as long as the chicken is well cooked. Since I have the time I wanted to let the spices and flavors simmer on low for the last few hours and "marinate" rather than just throw it all in on high for shorter.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b style="color: #134f5c;">Alternative Method (The Quickie):</b> Throw it all in and cook on low for 6 hours or until chicken is fork tender and shreds easily. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Shred the chicken (and slice sausages if not done previously) before serving. This goes great with some guacamole or avocado and a dollop of (nondairy) sour cream (I would use my <a href="http://www.blogger.com/goog_467762893">homemade coconut milk</a> or cultured (fermented) soymilk '<a href="http://cindalouskitchenblues.blogspot.com/2008/04/coconut-milk-yogurt-at-last-dairy-free.html">yogurt</a>'). Garnish with fresh chopped cilantro and dig in!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">While this stew has a nice spice to it, feel free to experiment with spice amounts. I prefer things fiery myself :) Don't forget <a href="http://www.blogger.com/goog_1770527070">cayenne pepper</a> and those <a href="http://www.coconutresearchcenter.org/">healthy coconut</a> MCTs help <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=140">reduce inflammation</a> and rev up that sluggish winter metabolism, while pumpkin and tomatoes give a low carb and low glycemic vitamin and mineral punch. Keeping up your immunity naturally and holistically with healing, warming foods and proper exercise helps balance the body. Now go run in place as hard as you can for 1 minute- burst train and stretch those lungs and achy legs! Whew, now I'm all warm and toasty!<br /><br />Other add ins that would be nice are 1 c. chopped white onion and diced tri bell peppers like a frozen mix of veggies and chunks of celery and torn bits of kale. I didn't have any on hand at the time though, what a shame to miss kale!!<br /><br /><b style="color: #20124d;">Note:</b> This was not spicy enough for my taste, but a T. or so more cayenne would help.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXt4ndV7V7HY_gnAKe-FWls4CjN3ZL59PgYACqjBhIfHIp7ZXP1OwNYk6yxf500COTmlYkVxt6zqFghyphenhyphenhxHv_r1iG7KwY9GD8oDfsaoy1xCXQk5j_XILT8Acqw7RryT1sWAuhj7VG1dmj/s1600/DSCI0092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXt4ndV7V7HY_gnAKe-FWls4CjN3ZL59PgYACqjBhIfHIp7ZXP1OwNYk6yxf500COTmlYkVxt6zqFghyphenhyphenhxHv_r1iG7KwY9GD8oDfsaoy1xCXQk5j_XILT8Acqw7RryT1sWAuhj7VG1dmj/s320/DSCI0092.JPG" width="320" /></a> </div><br />*<i><span style="color: #674ea7;"><b style="color: #351c75;">Note on the slow cooker liner</b>:</span></i> It does not give material but I can tell it is some form of plastic which has been apparently "approved" as food grade. I am skeptical about the liner (as well as the ceramic Crockpot) leaching into the food (acids and fats tend to degrade plastics and break them down into possibly toxic by-products like <a href="http://science.nationalgeographic.com/science/article/toxic-people.html">dioxins and PCBs</a>). However since I am traveling with this whole shebang, I wanted a quick and cleaner way to transport this stew. Yes, even Cindalou up on her health soapbox chose convenience :)<br /><br /><a href="http://cindalouskitchenblues.blogspot.com/"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5102429393631510706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFY3U5J-7GPqIy8SsCg1BbZbZP6J0_IsfpL_4tvx7GcgCd2ML8XUDLkgmpHY_3X5hiweMYORQ3UAutucF3AYqpNi-WvoDsgFDIdp9qFe4OpY0NhMHB5hMRgVzWMXVCe7o9Qk36fJYmDBz/s400/lime_header.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com114tag:blogger.com,1999:blog-3493046984711696517.post-55955529128460055612010-09-23T10:48:00.000-04:002010-09-23T10:48:37.404-04:00Blast from the Past<div style="text-align: justify;"><div class="MsoNormal" style="line-height: normal; text-align: justify;"><span>So as many of you may have noticed, Cindalou's has been on hold for awhile, lurking behind that hotel room door with the polite "do not disturb--I am turning my life 180 degrees out of phase." Oh wait--they don't give you those door tags anymore- guess printing the paper cost too much in this economy. Alas, I'm back and have more than a few updates for you all (<i><span style="color: red;"></span></i>as if you had not already heard about agave nectar, it is now a no-no). A <b>big</b> no-no as in "<b><a href="http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx" target="_blank"><span style="color: blue;">worse than high <span> </span>fructose corn syrup</span></a></b>." I'll leave it to the professionals like Dr. Mercola and <a href="http://www.cbc.ca/video/player.html?category=News&clipid=1444422465" target="_blank"><span style="color: blue;">CBS</span></a> on that one. Who knew? I was certainly on the agave bandwagon and had to find use (trash) for 3 pantry bottles of the amber nectar myself. Sigh, Se la vie I suppose.</span></div><div> </div><div class="MsoNormal" style="line-height: normal; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="line-height: normal; text-align: justify;"><span>As for as why the heck did Cindalou's go hide under a rock for a year or so (who's counting, really)? Time flies when you're having fun. Or moving to another state and leaving your astrophysics PhD at UNC at the drop of a dime. Literally, we bought a house, moved, and rented out our Chapel Hill apartment in 3 or 4 days. More on that later. Oh and the move to the great state of Tennessee was in the midst of moving to Connecticut. Who's complaining when your husband gets his dream job, you get your dream house in the area you've always wanted to live, and you can now move on to other things? "Other,” in my case involves my catering to 3 cats, 6 chickens, a rooster and 2 acres. I don't have to listen to a blip of the egg recall mess either--our free range backyard eggs are a nice freedom from the grocery store.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahkhscVvQeu2D2fv6whTGUOgEj8nAKE00_FOAv4FPzprXfOhfNdBj9UiuaT9efzNKrkQHvnpJuSwNcbdjxycQYseDvdsUTlUDYJWTxetWSdV7vJcObbfsSbh3dJlg5CWmcYmh5b1cE8Uj/s1600/DSCI0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahkhscVvQeu2D2fv6whTGUOgEj8nAKE00_FOAv4FPzprXfOhfNdBj9UiuaT9efzNKrkQHvnpJuSwNcbdjxycQYseDvdsUTlUDYJWTxetWSdV7vJcObbfsSbh3dJlg5CWmcYmh5b1cE8Uj/s200/DSCI0224.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MI8TGDqX-A2Zm0efpsqMVTuHRX3Gab0wtUHYaMsPaxlhohRjYKOKq74BTmEpEEt5kR2j6rAcArNUWWcRv01b9FVo-tw8i3gWMfgndiv0sCYFJCD_geOj3hPb-J4-YhQIuUNE3_jtnD03/s1600/DSCI0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MI8TGDqX-A2Zm0efpsqMVTuHRX3Gab0wtUHYaMsPaxlhohRjYKOKq74BTmEpEEt5kR2j6rAcArNUWWcRv01b9FVo-tw8i3gWMfgndiv0sCYFJCD_geOj3hPb-J4-YhQIuUNE3_jtnD03/s200/DSCI0204.JPG" width="200" /></a></div><div align="center" class="MsoNormal" style="line-height: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MI8TGDqX-A2Zm0efpsqMVTuHRX3Gab0wtUHYaMsPaxlhohRjYKOKq74BTmEpEEt5kR2j6rAcArNUWWcRv01b9FVo-tw8i3gWMfgndiv0sCYFJCD_geOj3hPb-J4-YhQIuUNE3_jtnD03/s1600/DSCI0204.JPG" target="_blank"><span style="color: blue; text-decoration: none;"><span></span></span></a><span></span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; text-align: justify;"><span>Occasionally I squeeze in my fledgling attempts at artwork, gardening, and doing a study program in naturopathy. Oh, and yoga complete with cat assistance. A 180? Perhaps. Or maybe not...shall we continue with more mindless musings and some delicious roasted summer vegetables? Or maybe some zucchini spice coconut flour Paleo-esque muffins? </span></div><div class="MsoNormal" style="line-height: normal; text-align: justify;"><br />
</div><div align="center" class="MsoNormal" style="line-height: normal; text-align: center;"><span> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS1cDxHVrBOjGE3tf4qtPjUWcF8eBQZrZ7CvyS16KSSA_XgzPO9t6iDI5MiVPLY01Onv9yhUuf0Cl2Q7wT0epNmuL8VgskIsG1o7XjSsGAY5VR2ueUFV0H0YZEMquN17STqQjS3_9G3Dn/s1600/DSCI0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS1cDxHVrBOjGE3tf4qtPjUWcF8eBQZrZ7CvyS16KSSA_XgzPO9t6iDI5MiVPLY01Onv9yhUuf0Cl2Q7wT0epNmuL8VgskIsG1o7XjSsGAY5VR2ueUFV0H0YZEMquN17STqQjS3_9G3Dn/s200/DSCI0121.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS1cDxHVrBOjGE3tf4qtPjUWcF8eBQZrZ7CvyS16KSSA_XgzPO9t6iDI5MiVPLY01Onv9yhUuf0Cl2Q7wT0epNmuL8VgskIsG1o7XjSsGAY5VR2ueUFV0H0YZEMquN17STqQjS3_9G3Dn/s1600/DSCI0121.JPG" target="_blank"><span style="color: blue; text-decoration: none;"><span></span></span></a><span></span></div><div class="MsoNormal" style="line-height: normal; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: normal; text-align: justify;">To celebrate the first zucchini I grew, I chopped up way too many veggies in the wee hours of the morning (before espresso nonetheless!). Plus I use every excuse to use curry. I've converted my husband, his family, and a few other unsuspecting house guests with my curry oatmeal. Sound gross? It is delicious- how can you go wrong with cinnamon, curry, graham Marsala, and other random spices from the cabinet (a dash of mystery spice at my whim every morning makes a good old non-recipe). More on the recipes later. We have plenty of great bloggers out in cyberspace cranking out every seasonal page-ranking recipe they can conjure up in the skulls, so I'll leave that to them for now. I'll be back with recipes soon (it's a promise and a threat :)). Until then, hunker down to some curried zucchini red pepper wild cod with poached eggs. Uhh, actually unless you get safe eggs, maybe nay to the eggs, or come visit me on my mountaintop! Curry Oatmeal (gf oats for you gf kind of folk out there) and some Roasted Summer Vegetables a la' Madras coming up soon... until then as they say "espresso yourself" and have a blessed day! <span style="font-family: "Times New Roman","serif";"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9WhXEp5CYi6xC8w9vYo8w8HOfUxn4nI3CVAZdYvOtw-nXQTM_UlXznormcqlKwxAeTetRwZKM1RUYatIvJcv8WJSJLiPOEPYo4zLHASdVc2QExt0P7Mh8iIYVpqQIwj0imR1gmLr7chJ/s1600/DSCI0124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9WhXEp5CYi6xC8w9vYo8w8HOfUxn4nI3CVAZdYvOtw-nXQTM_UlXznormcqlKwxAeTetRwZKM1RUYatIvJcv8WJSJLiPOEPYo4zLHASdVc2QExt0P7Mh8iIYVpqQIwj0imR1gmLr7chJ/s320/DSCI0124.JPG" width="240" /></a></td></tr>
<tr align="center"><td class="tr-caption"><i>Perhaps low carb Paleo coconut flour zucchini spice muffins don't look all that sexy... but the espresso compensates, I can assure you ;)</i><br />
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</div><div style="text-align: center;">A special thank you to my sister Sandy for proofreading my terrible stream-of-consciousness blog draft! Also a big hug and thanks to my family and friends (new and old are as good as gold, right BJ?). I hope your shoulders are not too sore from all of the leaning I did on them... </div><div style="text-align: center;"><i><br />
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<div style="text-align: center;"><a href="http://cindalouskitchenblues.blogspot.com/" onblur="try
{parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy
Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5108231757009455634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO9_iiqTgb-aJO9sVhRn0qJtzL9vOPfQvhsNxEAu-AGuNJoPSNmOiouQOWbdCKSWhdnwSH_hRblxDX7ocSxMKFYqWYFUagw3siUE6PLvw9w7mhF7X1YPxa2cU1fwmqCqDo4rNECCgAtpD/s400/eggplant_header.jpg" /></a><a href="http://cindalouskitchenblues.blogspot.com/"></a></div><span id="fullpost"><br />
</span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com137tag:blogger.com,1999:blog-3493046984711696517.post-15651843664896199872008-11-06T14:51:00.010-05:002008-11-13T20:19:01.802-05:00Excellent Blogs + Spiced Vegan Chai Cocoa<div style="text-align: justify;">Sorry for the uber long delay here! Thank <a href="http://www.gfgoodness.com/about/">Cheryl</a> over at <a href="http://www.gfgoodness.com/">Gluten Free Goodness</a> for dragging me out of the blogging closet with her nomination of <a href="http://cindalouskitchenblues.blogspot.com/">Cindalou's</a> for an Excellent Blog Award. I begrudgingly (and gratefully, I might add) brushed off our basement office mold and dust to peck yet again at the keyboard. (This time it is <span style="font-style: italic;">not</span> for calculations of the rate of matter spiraling into a black hole or deriving the gauge transformation with the trace reversed metric perturbation ... sorry, that's <a href="http://www.physics.unc.edu/research/theory/gravity.php">GR speak</a> polluting my brain from our midterm exam).<br /></div><div style="text-align: center;"><br /><a href="http://www.gfgoodness.com/wp-content/uploads/2008/10/e_award.jpg"><img class="alignleft size-thumbnail wp-image-1175" title="e_award" src="http://www.gfgoodness.com/wp-content/uploads/2008/10/e_award-98x150.jpg" alt="" width="98" height="150" /></a><br /></div><div style="text-align: justify;"><br />This time, however, I can share goodies about Cheryl and her nutrition-packed gluten, dairy, soy, egg, and corn free (whew!) kitchen. Hey, that beats the heck out of ion implantation stuff. How can Neon ions compare with her <a href="http://www.gfgoodness.com/2008/10/18/pesto-time/">pesto</a>? Admittedly, I'll need to nut-free that pesto for myself with a heaping pile of extra kalamata olives, but that garlic-y pesto looks deliciously green <span style="font-style: italic;">and</span> appetizing. Alternatively, you may prefer Cheryl's creative <a href="http://www.gfgoodness.com/2008/06/27/garlic-scrape-pesto/">Pesto-ed Fish</a>, featuring garlic scapes. If you like healthy allergen free recipes with tons of fresh garden produce, I recommend Cheryl and <span style="font-style: italic;">re</span>-nominate her for an excellent blog award. I don't know if that's possible, but rules are just guidelines anyways ... especially when they come between garlic pesto fish and myself. As an organic gardener and cook, Cheryl makes excellent dishes with seasonal produce. If you have a bumper crop of pears, basil, or veggies, then check out her concoctions for dinner ideas!<br /></div><br /><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ARbYtldsAUSrm6qiAEYJHAgIRAY0JSH2VE4BwFCMR6PSpVollkVXGiKmpaPmonxPsafeFb3ex7_c6xsz3MFBXCufYLk6dmuG036Oz0WH7LcKLUUSWun-5TOtk2VYB7cNb-NUu1eDEH__/s1600-h/veganherbchaicocoa10.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ARbYtldsAUSrm6qiAEYJHAgIRAY0JSH2VE4BwFCMR6PSpVollkVXGiKmpaPmonxPsafeFb3ex7_c6xsz3MFBXCufYLk6dmuG036Oz0WH7LcKLUUSWun-5TOtk2VYB7cNb-NUu1eDEH__/s400/veganherbchaicocoa10.JPG" alt="" id="BLOGGER_PHOTO_ID_5260499916804968578" border="0" /></a><br /></div><span id="fullpost"><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(102, 0, 0);font-family:verdana;" >Here's the spiel:</span><br /></div><p style="color: rgb(102, 102, 0); font-weight: bold; text-align: center;"></p><blockquote><p style="color: rgb(102, 102, 0); font-weight: bold; text-align: center;">The rules that accompany this award are as follows:</p><div style="text-align: justify;"><div style="color: rgb(102, 102, 0); text-align: center;"> “Please find at least 10 more blogs of any kind which you deem to be excellent; but hey if you only come up with 3 or 5 (I chose 8), I don’t mind. Post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is up, and of course let your 10 award winners know too."</div></div></blockquote><div style="text-align: justify;"><div style="color: rgb(102, 102, 0); text-align: center;"></div><p></p><div style="text-align: center;"> <span style="font-style: italic; color: rgb(102, 51, 102);font-family:verdana;font-size:130%;" ><span style="font-weight: bold;">Cindalou's "Excellent Blogs":</span></span><br /></div><span style="font-size:130%;"><a href="http://www.glutenfreeforgood.com/blog/?p=486"><br /><span style="font-weight: bold; color: rgb(102, 51, 102);">Gluten Free For Good</span></a></span><span style="font-weight: bold; color: rgb(102, 51, 102);">:</span> Pumpkin anyone? <a href="http://www.glutenfreeforgood.com/blog/?p=474">Beets and Greens</a>? Melissa over at <a href="http://www.glutenfreeforgood.com/blog/">Gluten Free for Good</a> has a fantastic blog (and website) that extends beyond the gluten free community, as she lends her nutritionist expertise to everyone with an ear to hear (eye to read?). Seasonal ingredients (with recipes!) punctuate the health posts and exposes on hot nutrition topics. Melissa also knows how to have a good time, as she often shares her beautiful photos taken while hiking the Colorado wilderness. I can admire those sharp mountain peaks from afar, drool over her Pumpkin Pancakes, and laugh out loud at her humorous rantings on nutritional disasters and the advertising conspiracy. If you haven't seen the <a href="http://www.glutenfreeforgood.com/blog/?p=468">high fructose corn syrup commercials</a> yet, read <a href="http://www.glutenfreeforgood.com/blog/?p=468">her comments</a> on it and the <a href="http://www.glutenfreeforgood.com/blog/?p=451">role of sugar</a> in modern diets versus health. If you have a sweet tooth, don't despair! Even as a bonafide health professional, she <a href="http://www.glutenfreeforgood.com/blog/?p=282">makes sweet amends</a> and provides recent <a href="http://www.glutenfreeforgood.com/blog/?p=282">Celiac health & nutrition conference updates</a> to the rest of us *unprivileged* non-health pro invitees.<br /><br /><div style="text-align: right;"><span style="font-size:130%;"><a style="font-weight: bold;" href="http://glutenfreemommy.com/">Gluten Free Mommy</a></span>: Unfortunately Natalie is out of the kitchen blogosphere right now due to her pregnancy (what a great reason, yey!), but GF Mommy is one of my favorite (and NC local) blogs. Her <a href="http://glutenfreemommy.com/fish-stew/">fish stew</a> is reminiscent of one of my favorite quick healthy recipes for cool nights, and her beautiful pictures of gluten free cakes make me pine for dairy and a trip to Raleigh :). Also, if you enjoy Indian food as much as I do, you don't want to miss Natalie's <a href="http://glutenfreemommy.com/bombay-chicken/">bombay chicken</a> and <a href="http://glutenfreemommy.com/new-years-thoughts-and-a-recipe-for-easy-kung-pao-chicken/">kung pao chicken</a>. Update: She posted a fantastic Thanksgiving <a href="http://glutenfreemommy.com/frozen-pumpkin-pie/">Frozen Pumpkin Pie</a> which looks oh-so-tempting (once dairy-freed, of course).<br /></div><br /><span style="font-size:130%;"><a style="font-weight: bold;" href="http://www.bookofyum.com/blog/">Book of Yum</a></span>: Although Sea is already an "E" blog as well, I'm going to jump aboard and give Book of Yum another vote. How could I forget such an expansive multiple-allergen friendly food blogger with a kindred appreciation for turmeric and spinach? I love the exotic Asian-inspired and Indian dishes from Book of Yum, as well as the focus on creative and often vegetarian and/or vegan recipes. Her uncheese nutritional yeast <a href="http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-cheezy-spinach-pie-recipe-894.html">dairy free spinach pie</a> and recent <a href="http://www.bookofyum.com/blog/gluten-free-menu-swap-2344.html">poppy seed goat cheese beet salad</a> are calling my name (darn that goat cheese!). If you are adventurous in the kitchen, check out Sea's creations for great bento (lunch box) and dinner idea. Sea also gives many nondairy (often soy or nut based) "butter" and "cream" recipes for dairy-intolerant individuals like myself.<br /><br /><div style="text-align: center;"><span style="color: rgb(0, 102, 0);font-size:130%;" ><a style="font-weight: bold;" href="http://greatmastications.blogspot.com/">Great Mastications</a></span><span style="color: rgb(0, 102, 0);">:</span> Orla dishes up some great gf healthy recipes with a serious Canadian appreciation of <a href="http://cindalouskitchenblues.blogspot.com/2007/09/hemp.html">healthy hemp</a>, as well as teaching all of us a little more common sense about sustainable green living (see her post <a href="http://greatmastications.blogspot.com/2008/07/green-business.html">Green Business</a> for a great <span style="font-weight: bold; color: rgb(0, 102, 0); font-style: italic;">"Stop buying crap we don't need"</span> read). Come spring and summertime, I'll be gorging myself with her <a href="http://greatmastications.blogspot.com/2008/04/hemp-seed-butter-green-onion-and-garlic.html">hemp seed and green onion dip</a>, <span style="font-style: italic;">mmm</span>!<br /></div><span style="font-size:130%;"><a style="font-weight: bold;" href="http://glutenfreebay.blogspot.com/"><br />Gluten Free Bay</a></span>: Fall is brimming with holiday opportunity to try out a few of the Bay's plethora of creative kosher gluten free recipes. I am looking forward to some <a href="http://http//glutenfreebay.blogspot.com/2007/03/potato-kneidlach-another-gluten-free.html">matzo balls</a> for chicken soup and some low glycemic <a href="http://http//glutenfreebay.blogspot.com/2007/12/sweet-potato-leek-latkes.html">sweet potato and leek latkes</a>. If you keep kosher and juggle allergies, the Bay is an invaluable resource for recipes and product updates!<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><a style="font-weight: bold; color: rgb(153, 51, 0);" href="http://cavemanfood.blogspot.com/">Caveman Food</a></span>: Elizabeth serves up great Paleo meals like the <a href="http://cavemanfood.blogspot.com/2008/10/sam-i-am-eggs.html">Sam I Am Eggs</a> (told you Mom!) and Lamb Meatballs. For everyone on a low carb or cavemen-esque diet, I highly recommend her site. It's easy to get stuck in a rut on a low carb diet and eat the same ole ho-hum food, but Elizabeth's meals can appetize the low carber and regular diner alike. Who doesn't like <a href="http://cavemanfood.blogspot.com/2008/10/almond-crusted-chicken-fingers.html">(gluten and dairy free!) chicken fingers</a>? Don't forget your vegetables either! Vital to health and the low carb and Paleo lifestyles, Cave(wo)men do <a href="http://cavemanfood.blogspot.com/2008/09/pan-roasted-cauliflower-with-roasted.html">eat their veggies</a>! Restricted diets can be hard without further limiting food groups voluntarily, so check her out for <a href="http://cavemanfood.blogspot.com/search/label/dairy%20free">gluten free, dairy free, low carb/Paleo</a> meals.<br /></div><br /><a href="http://aprovechar.danandsally.com/"><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(102, 51, 102);">Aprovechar</span></span></a>: I know everyone else has given Sally an <span style="font-weight: bold;">"E"</span> already, but I must chime in. Sally's recipes are great healthy recipes for anyone looking for allergen free weight loss dinner ideas, but the real sparkle in her blogging comes from her heartfelt discussions regarding her life experience. Sally harbors the genuine glow of someone who has overcome traumatic health problems through an inspiring recovery. I know many people who can fake optimism, but Sally really has a true light shining from her soul. Besides, she makes tempting gluten free vegan <a href="http://aprovechar.danandsally.com/?p=337#more-337">Mesquite Chocolate Chip Cookies</a> featuring flax seed (horrah!) to munch while you ponder enlightenment.<br /></div><br /><div style="text-align: right;"><span style="color: rgb(0, 0, 102);font-size:130%;" ><a style="font-weight: bold;" href="http://www.jeenaskitchen.blogspot.com/">Jeena's Kitchen</a></span>: Mediterranean cuisine (not all gluten or allergen free) with tons of delicious photographic recipes with everything from lamb and fish to traditional vegetable curries and desserts. The lamb dishes are always some of Jon's favorite objects 'o drool, like her <a href="http://jeenaskitchen.blogspot.com/2008/04/lamb-and-mint-meat-balls-recipe.html">lamb mint meatballs</a> (use gf bread or ground flax).<br /><br /><div style="text-align: justify;">I'm sure I missed a few excellent gluten free blogs, so my apologies. Other top authors are <a href="http://altmedicine.about.com/">Cathy Wong</a> and <a href="http://drbenkim.com/">Dr. Ben Kim</a>, both very knowledgeable alternative health authorities and creative cooks. Dr. Ben Kim even has a healthy corn syrup and <span style="color: rgb(102, 0, 204);">HFCS free</span> <a href="http://drbenkim.com/healthy-pecan-pie-recipe.html">pecan pie</a> recipe stocked full of delicious dates for the holidays! All of these yummy blogs are stirring my appetite for a nice warm mug of cocoa ...<br /></div></div><br /><div style="text-align: center;"><span style="color: rgb(102, 51, 102);"><span style="font-weight: bold;font-family:lucida grande;font-size:180%;" >Spiced Vegan Chai Cocoa </span></span><br /><span style="color: rgb(51, 0, 51);">[low glycemic to boot]</span><br /></div><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvvHRrxALpBJoJ5MaMtoA4CPEDF71JJkyUCD5T1fdKjt0aOUY70nPs1r_OKndwRcALgIfqU17NPeyUoA9Ei8k7sINKmeI1TYVOd7mJIxf5wPyPg_gYlXYmpQ9CFzHRHw3CLMNkucdHTPV/s1600-h/veganherbchaicocoa04.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvvHRrxALpBJoJ5MaMtoA4CPEDF71JJkyUCD5T1fdKjt0aOUY70nPs1r_OKndwRcALgIfqU17NPeyUoA9Ei8k7sINKmeI1TYVOd7mJIxf5wPyPg_gYlXYmpQ9CFzHRHw3CLMNkucdHTPV/s400/veganherbchaicocoa04.JPG" alt="" id="BLOGGER_PHOTO_ID_5260499911621605362" border="0" /></a><br /><br /></div><div style="text-align: justify;">The onset of brisk cold nights here in NC drags out a plethora of random herbs and unsweetened cocoa powder for a nightly rendevouz with my otherwise shivering hands. I have to make all my own cocoas since commercial AND affordable varieties come complete with a) corn syrup, b) dairy ... and more derivatives of dairy, and c) tons of other crap.<br /><br />Unsweetened non-dutch processed cocoa is not treated with <a href="http://en.wikipedia.org/wiki/Alkali">alkali</a> and is all we use at Cindalou's. Why no dutch processed cocoa? The dutch processing destroys most of the flavonols present in cocoa, as discussed in this <a href="http://lowfatcooking.about.com/od/healthandfitness/a/chochealth.htm">Chocolate as a Health Food article</a>. Besides, addition of unnecessary metals to perfectly good cocoa for a milder taste seems .. unnecessary. Curious minds can find a concise description of the sundry varieties of chocolate and cocoa at this <a href="http://en.wikipedia.org/wiki/Milk_chocolate#Classification">Wikipedia site</a>.<br /><br />All of the cocoa details aside, if you want quick and easy homemade vegan cocoa, gather any combination of the following herbs and ingredients and stir away! (The amounts are approximate, and as such, this is barely a recipe at all. This is an herb-y cocoa based on my old <a href="http://cindalouskitchenblues.blogspot.com/2007/12/slippery-elm-bark-and-yummy-healing-tea.html">slippery elm tea</a> of healing warmth.)<br /><br /><div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQqxRez-AG27r5pBYdTrqmdh6qVsuPM1oL52jMnzhCkcZungaSIy_PCnHsdxR9CNuEe2QCE9-JuLDzU8cHX6My8eORrSPWUaJnA6HYnLfNtP_J4e7r-0RzjVRLoz3IlpeP4b5h-prpgTh/s1600-h/veganherbchaicocoa05.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQqxRez-AG27r5pBYdTrqmdh6qVsuPM1oL52jMnzhCkcZungaSIy_PCnHsdxR9CNuEe2QCE9-JuLDzU8cHX6My8eORrSPWUaJnA6HYnLfNtP_J4e7r-0RzjVRLoz3IlpeP4b5h-prpgTh/s400/veganherbchaicocoa05.JPG" alt="" id="BLOGGER_PHOTO_ID_5260499910507234946" border="0" /></a><br /></div><br /><ul style="text-align: justify;"><li>2 T. <span style="color: rgb(102, 51, 51); font-weight: bold;">unsweetened</span> non-dutch <span style="color: rgb(102, 51, 51); font-weight: bold;">cocoa powder<br /><br /></span></li><li>4 drops liquid <span style="font-weight: bold;">Stevia</span> (if desired) or agave/honey to taste<br /><br /></li><li>1 t. <a style="font-weight: bold;" href="http://cindalouskitchenblues.blogspot.com/2007/12/slippery-elm-bark-and-yummy-healing-tea.html">slippery elm </a>- <span style="font-style: italic; color: rgb(51, 51, 153);">various soothing digestive actions, high in iron and vitamins, helps kidney problems, diarrhea and constipation (similar action to psyllium)<br /><br /></span></li><li>1 t. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=140#healthbenefits"><span style="color: rgb(153, 0, 0); font-weight: bold;">cayenne pepper</span></a> - <span style="font-style: italic; color: rgb(51, 51, 153);">arthritis, pain relief (internal & external), soothes & improves digestion, metabolic booster<br /><br /></span></li><li>2 t. <a style="font-weight: bold; color: rgb(102, 51, 0);" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68#healthbenefits">cinnamon</a> - <span style="font-style: italic; color: rgb(51, 51, 153);">antifungal, antibacterial, improves glucose metabolism (diabetes)</span>, <span style="font-style: italic; color: rgb(51, 51, 153);">anticlotting, helpful for memory<br /><br /></span></li><li>dash ground <a style="color: rgb(153, 102, 51);" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72#healthbenefits"><span style="font-weight: bold;">ginger</span></a> - <span style="font-style: italic; color: rgb(51, 51, 153);">excellent nausea and digestive aid, antiinfammatory, aids in prevention of cancer, immunity booster<br /><br /></span></li><li>1 t. crushed <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23#healthbenefits"><span style="font-weight: bold; color: rgb(0, 102, 0);">fennel</span></a> seeds - <span style="font-style: italic; color: rgb(51, 51, 153);">very high in Vitamin C, improves immunity, high in folate (a B vitamin) and fiber, helps keep the colon and heart healthy</span></li></ul><ul style="text-align: justify;"><li>dash ground <a href="http://www.zhion.com/herb/Fenugreek.html"><span style="font-weight: bold; color: rgb(102, 51, 102);">fenugreek </span></a>- <span style="font-style: italic; color: rgb(51, 51, 153);">high in fiber and amino acids, lowers cholesterol and regulates blood sugar, helps soothe digestion, loosens mucous, can stimulate the sex drive, and has an interesting folk use for breast enlargement. It also improves milk flow from nursing mothers, may help fight obesity, aids in heart disease, and can ease menstrual pain. It should </span><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 153);">not </span><span style="font-style: italic; color: rgb(51, 51, 153);">be used in high, frequent doses, or by pregnant women</span><br /><br /></li><li>1 t. <a href="http://www.fatfreekitchen.com/spices/cardamom.html"><span style="font-weight: bold;">cardamom</span></a> (ground) - <span style="font-style: italic; color: rgb(51, 51, 153);">digestive aid, gas reliever, stimulant, and helps to break up mucous. Add extra cardamom to your tea, soups, stews, curry dishes, or pies if you have a cold or some congestion<br /><br /></span></li><li>dash <span style="text-decoration: underline; color: rgb(51, 102, 102);"><span style="font-weight: bold;">coriander</span></span> (ground) - <span style="font-style: italic; color: rgb(51, 51, 153);">helps control blood sugar, useful in diabetes, good source of mucilage, and helps control cholesterol</span><br /><br /></li><li>dash <a style="color: rgb(153, 0, 0);" href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=69"><span style="font-weight: bold;">cloves</span></a> (ground) - <span style="font-style: italic; color: rgb(51, 51, 153);">the active eugenol in cloves aids in inflammation and arthritis, digestive disorders and cancers, detoxification from environmental pollutants, pain relief, and anesthetic. Chew on a clove bud for a toothache and your whole mouth will go numb! It is also high in minerals and contains some Omega 3 fatty acids.</span></li></ul><ul><li>2+ cups boiling water <span style="font-style: italic;">or</span> 1 c. boiling water 1 c. hemp milk (or other milk or favorite milk substitute)</li></ul>Mix all in the mug(s), pour over water and/or warmed [hemp] milk and stir. Dilute and sweeten to preference. Use Stevia or agave for low glycemic (~0 and ~11 <a href="http://cindalouskitchenblues.blogspot.com/2007/08/glycemic-index-load-and-failure-of.html">glycemic index</a>, respectively), or add honey (~32 a low g.i.) as desired. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=96">Honey</a> harbors amazing <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=96#healthbenefits">antimicrobial, antiviral, and antioxidant benefits</a>, so don't fear the honey bee! If you want more health benefits on each ingredient, check out the links above.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCZTPsWDaVDjaqB5Xej4EGjqevkeoUs-7q-8-SRxmgoWQCi7R18PeGYqVWtHvFNo9xXMPW8wASIat1m8oSXZ6sAra7rJab-Cz8IA602DoFmu6nldmtwxRR3_NPVJWg0xBx_snq3nwjNsv/s1600-h/veganherbchaicocoa11.JPG"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCZTPsWDaVDjaqB5Xej4EGjqevkeoUs-7q-8-SRxmgoWQCi7R18PeGYqVWtHvFNo9xXMPW8wASIat1m8oSXZ6sAra7rJab-Cz8IA602DoFmu6nldmtwxRR3_NPVJWg0xBx_snq3nwjNsv/s400/veganherbchaicocoa11.JPG" alt="" id="BLOGGER_PHOTO_ID_5260499918666569922" border="0" /></a><br /></div><br />Serves: 1-2 (depending on water or "milk" use)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bTXg8M5xEqS6I1WvctQayx8UXUCjCB8hM-5obci15Y8qsJVDBnrZEFAG2d6nGZXj28ZHtB0NyfvddK33uLp7ZKoyRksnx8zNtFp9t0Vsveedd4OdObErt-1E_AsFX3Qs3PZjrE7OauA2/s400/datpie_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108227741215033842" border="0" /></a><br /></div></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com327tag:blogger.com,1999:blog-3493046984711696517.post-21911954071324894122008-10-08T13:20:00.004-04:002008-11-13T20:19:02.866-05:00Tri-pepper Chicken Veggie Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnlRDNAnbCsymSZAa3eW0NGThxFy8K2P2g3kkwVeWOgf6IlGxS-fxejQCfukSN0fUvntZWabMVmuDKjnVlySuDOrrh07Wfqq3ziqYPKDiOFAPDvtd6o_oow0RqM7qdK0wB8SAoY_gvXW0/s1600-h/tripepperchilichickenstew+%282%29.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnlRDNAnbCsymSZAa3eW0NGThxFy8K2P2g3kkwVeWOgf6IlGxS-fxejQCfukSN0fUvntZWabMVmuDKjnVlySuDOrrh07Wfqq3ziqYPKDiOFAPDvtd6o_oow0RqM7qdK0wB8SAoY_gvXW0/s400/tripepperchilichickenstew+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5231199182922777970" border="0" /></a><br /><div style="text-align: justify;">It's getting a little more chilly and rainy here as fall finally dons her hat, so I thought I'd share my excuse for a soup that is really chunky chili stew for the occasion. We made this soup awhile ago actually, but I'm behind on blogging here at Cindalou's due to much excitement and distraction in the "real" world. The bank bailouts and election coverage in the media are more intriguing than pepper stew, but they certainly lack the <span style="color: rgb(102, 51, 51); font-weight: bold;">Vitamins A</span> and <span style="color: rgb(102, 51, 51); font-weight: bold;">C</span> and healing <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Capsaicin">capsaicin</a> that the peppers pack. Capsicum is a collection of compounds found in chili peppers with amazing pain-reducing abilities when taking both internally and externally (with caution). There has been recent hype concerning the age-old capsicum and <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=140">cayenne</a>, also a source of the compounds, for use in <a href="http://www.mothernature.com/Library/bookshelf/Books/41/13.cfm">arthritis</a> creams and other topical aches and pains. Other benefits of capsicum include better <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/70.cfm">digestion</a>, <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/117.cfm">ulcer treatment</a>, a slight <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/90.cfm">metabolism boost</a> for weight loss, and some gentle <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/16.cfm">pain relief</a>. Personally, I'd rather eat a spicy stew than take a pill or use an external cream, though Jon swears the stew is what causes <span style="font-style: italic;">his</span> pain ("mouth fire") :)<br /><br />Late summer brings us the last of the pepper harvest around here, so drag out your slowcooker and stuff it full of some hot peppers and seasonal fall produce, or sit back to watch the fireworks on CNN. Hey, as bad as your lips and tongue sting at the spice (which is actually releasing aspirin-like compounds called salycilates and endorphins inside your body during digestion to relieve the pain), that spice is not as bad as the rhetoric on the economy. (Oh, and the white pepper innards hold the spice, not the seeds, so watch out!) Don't blame me for loving spice: I'm related to the Scovilles, though not the namesake of the Scoville pepper rating scale.<br /></div><p align="justify"></p><span id="fullpost"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt-RkVN16dYK2v8E4Y16aAl7JiD1h6Yc2ZP1K_sx5a9Fat_jI9MZ8qbR1qqBPhF7Ykv11QvPqBw9BeP0FbEtwVpLpmqGjv7BB6VixgrU9g7cF3yVXHV0VFApT11-0aNhSEXQ-cdJ0XFTa/s1600-h/scale.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBt-RkVN16dYK2v8E4Y16aAl7JiD1h6Yc2ZP1K_sx5a9Fat_jI9MZ8qbR1qqBPhF7Ykv11QvPqBw9BeP0FbEtwVpLpmqGjv7BB6VixgrU9g7cF3yVXHV0VFApT11-0aNhSEXQ-cdJ0XFTa/s400/scale.jpg" alt="" id="BLOGGER_PHOTO_ID_5252265453005528754" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">photo courtesy of squidoo hot sauce blog</span></span><br /></div><div style="text-align: justify;"><br />3 large organic carrots<br />4 jalapeños, whole<br />1 habanero, whole (optional)<br />1 fresh, large, green banana pepper<br />1 red cherry pepper<br />1/2 green wax pepper<br />6 cloves fresh garlic<br />4 large whole thawed boneless skinless <a href="http://cindalouskitchenblues.blogspot.com/2007/08/italian-skillet-chicken.html">chicken breasts</a> (about 1.5 lbs)<br />2 ears fresh corn, sliced off ear <span style="font-weight: bold;">OR</span> 2/3 lb. frozen corn kernels<br />2-3 sundried tomatoes<br />1/2 can large black olives, drained<br />1 28 oz can organic crushed tomatoes<br />1 large onion<br />2 c. low sodium gluten free chicken broth (We use Imagine*)<br />~12 c. water (enough to cover the chicken breasts in your slow cooker, we have a large Crockpot)<br />~1/4 c. extra virgin olive oil (to taste)<br />1 7 oz. can fire roasted diced green chilies<br /><br /><span style="font-weight: bold;">Seasonings:</span><br />rosemary<br />garlic powder<br />sea salt and pepper<br />dash <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=140">cayenne pepper</a> (optional but highly recommended for optimal health whallop)<br />dash crushed red pepper flakes<br />parsley<br /><br /><span style="font-style: italic; color: rgb(0, 204, 204); font-weight: bold;">Optional add ins (if you have on hand):</span><br />1/2 bag (5 oz) of fresh, washed organic baby spinach or other dark greens<br />2 stalks organic celery, washed<br /><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);">First, wash and pat dry all of the peppers, celery, and greens. I minced about half the garlic and reserved the rest of the whole cloves for the soup. Slice the peppers (wear a glove if you're sensitive to the oil) to your liking and set aside. I finely chopped my jalapeños, but roughly sliced the longer wax and banana peppers and quartered the cherry peppers. The habanero I leave whole in the soup for the "winner" (around here, that's me since Jon's terrified of it). If you do choose to chop up the habanero, be aware that your soup spice level will go through the roof as the oils disperse in the broth. Don't fret about all the different varieties of peppers, substitute ones you like. Note that sweet bell peppers will not have the capasicin-loaded benefits, but they are still excellent sources of Vitamin C (especially eaten raw).<br /><br />Drizzle the olive oil into the slowercooker and place the washed chicken breasts in the bottom of the slowcooker. I chose to slice the corn off the cob and add the kernels directly to the Crockpot. Chop the carrots and celery and add to the pot as well. If you're adding any heavy greens like mustards or kale, chop and add them now as well. Either add whole sundried tomatoes, or chop them with kitchen shears and add to the pot. Add in all of your seasonings, broth, and water.<br /></span><br /></span><span style="color: rgb(255, 0, 0);"> </span><span style="color: rgb(0, 0, 0);">If you're using a Crockpot, make sure your's is large enough for all of the liquid. Cook the soup on high for 2-3 hours or on low for 5-7 hours - whichever timing fits your schedule best. </span> <span style="color: rgb(0, 0, 0);">Serve hot with a garnish of avocado wedges and a squeeze of lime. If you have fresh basil available, some chopped basil would be wonderful sprinkled on top right before serving. </span><br /><br /><span style="color: rgb(102, 102, 0);">* </span><a style="color: rgb(102, 102, 0);" href="http://www.imaginefoods.com/info/faq.php">Imagine broths</a><span style="color: rgb(102, 102, 0);"> and soups are kosher, gluten and dairy free (depending on type). They are also non-GMO (not genetically modified). I buy the low sodium versions of the vegetable and free-range chicken broths.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELMHRmD2hu9fVw__hHX3P_Wq8hdHCZUdetlNqjBfXkMQAgzaR7URDqqLlTM6uZC2XB_Vrcb_NpTme48hjK0bveZVMolOP3wBoRwHY2i69VrRHYVDM2A2Hln71Tw6_OSdVE0oBTvljxQjz/s1600-h/tripepperchilichickenstew.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELMHRmD2hu9fVw__hHX3P_Wq8hdHCZUdetlNqjBfXkMQAgzaR7URDqqLlTM6uZC2XB_Vrcb_NpTme48hjK0bveZVMolOP3wBoRwHY2i69VrRHYVDM2A2Hln71Tw6_OSdVE0oBTvljxQjz/s400/tripepperchilichickenstew.JPG" alt="" id="BLOGGER_PHOTO_ID_5231199180223771058" border="0" /></a><span style="font-weight: bold; color: rgb(102, 51, 102);">A Brief (Incomplete) Synopsis of capsicum benefits:</span><br /><ul><li>pain-reliever for aliments such as <a style="font-weight: bold;" href="http://www.mothernature.com/Library/bookshelf/Books/41/13.cfm">arthritis</a> and <a style="font-weight: bold;" href="http://www.mothernature.com/Library/Bookshelf/Books/41/102.cfm">shingles</a></li><li>metabolism booster for <a style="font-weight: bold;" href="http://www.mothernature.com/Library/Bookshelf/Books/41/90.cfm">weight loss</a><br /></li><li><span style="font-weight: bold;">aids </span><a style="font-weight: bold;" href="http://www.mothernature.com/Library/Bookshelf/Books/41/70.cfm">indigestion</a> and helps heal the inner mucosal membranes in digestive track</li><li>kills bacteria in the stomach which can cause <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/117.cfm"><span style="font-weight: bold;">ulcers</span><br /></a></li><li>helps lower blood cholesterol and triglycerides</li><li>can help <a style="font-weight: bold;" href="http://news.bbc.co.uk/2/hi/health/6244715.stm">kill cancer</a>: studies show it can induce <a href="http://en.wikipedia.org/wiki/Apoptosis">apoptosis</a> (death) of cancer cells in the prostate, lungs, gastrointestinal track, and <a href="http://cancerres.aacrjournals.org/cgi/content/full/64/3/1071">leukemic cancers</a> among others<br /></li></ul><div style="text-align: center;">A neat summary of peppers on the <a href="http://home.howstuffworks.com/peppers3.htm">How<br />Stuff Works website</a><span style=";font-family:Arial,Helvetica,sans-serif;font-size:85%;" ></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJpAiznlaSMeb67gbtcJ7Jh6xw6RzhG8Mpe9pkX9XjbxeoraGW4y9U3Jx4Kh_EPOlb7M8cFDI9duZJjZH6yHBcb9XHgl-yYjqXaFhAp-TOV4Qhkx9A07WqHGz9c7-IBHGGOF6GlqmsZSF/s400/greenbean_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108238478633273938" border="0" /></a><br /></div></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com283tag:blogger.com,1999:blog-3493046984711696517.post-41395482264061170862008-09-11T11:39:00.026-04:002010-08-08T16:49:09.763-04:00Rockin' [with] the LHC<div style="text-align: justify;">I'll come right out and say it: this is not at all a gluten, dairy, soy, nut, or anything food related post. Of course, there are no [food] allergens in subatomic particles, now are there? Sometimes I've heard of (and suffered from) a mild allergy to physics [homework], but no allergic responses to particle physics, so here goes!<br />
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As many of you know, by day <a href="http://cindalouskitchenblues.blogspot.com/2008/03/adopt-gf-blogger-slowly.html">I work in <span style="color: #663366; font-weight: bold;">nuclear astrophysics</span></a> (I love <a href="http://www.tunl.duke.edu/%7Eastro/">LENA</a>, though our site is very outdated). What many of you (other than my parents who probably don't remember) <span style="font-style: italic;">don't</span> know is that I did a brief stint in <span style="color: #006600; font-weight: bold;">particle physics</span> years back. I can't really claim more credit than that in the recent CERN <a href="http://lhc.web.cern.ch/lhc/">LHC</a> experiments as I spent only an internship at the University of Iowa in particle physics. However, I can proudly state that I came quite close friends with these cool little (very expensive) custom tubes which detect light given off by particle interactions inside a detector. In fact, I dreamed about Hamamatsu photomultiplier tubes (PMT) for a good few months after returning to my neck of the woods in Georgia and the safe haven of nuclear physics. If anyone is wondering how and why we need to characterize the dark current and radiation-exposure response of <span style="font-style: italic;">every single</span> PMT going to the <a href="http://lhc.web.cern.ch/lhc/" style="color: #006600; font-weight: bold;">Large Hadron Collider</a><span style="color: #006600; font-weight: bold;"> (LHC) @ </span><a href="http://public.web.cern.ch/public/" style="color: #006600; font-weight: bold;">CERN</a>, the European Centre [Organization] for Nuclear Research, then email me. Just don't make me give another speech or seminar on it... please, pretty please?<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGz9jymTjE1j_6j7DQJsnxEiPogHvAGNeLW2SDRM6Q4d36utIqLeaZwSOpbsNxVqaBbztHXfb4a4Zkul1-4wMVlY_XJRaycEa7DFPhttLr7lePmLErY924KvyXMBxAqsaGCkXEmQvzLAT8/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5244794027989454098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4274lXSQlV-UV-Yw2nQ8-NctoX04hcPMtDUn9hPZbYdNgyMGexm_S8TLktIO50A5CJTOZTQ2CoUgG_BOsIl4mfUYTlyjtI2aSOHDorSYkA2L1JmQ3fJxKvvaus22Hl-zFjGMsi11S2qQL/s400/CMS_Slice.gif" style="height: 308px; width: 600px;" /></a></div><div style="text-align: center;"><span style="font-size: 85%; font-style: italic;">A pictorial side-slice of the CMS (Compact Muon Solenoid) detector on which a few of the pieces I tested are used</span><span style="font-size: 85%;">. <span style="font-style: italic;">The colors and lines show tracks of various particles (charged particles like protons or electrons) and muons (the long blue line). </span>Credit: CERN</span></div><br />
Besides, this short video is <span style="font-weight: bold;">much</span> more interesting than my summer of testing equipment and writing computer codes for equipment used in the current experiments at the LHC. Plus, <span style="color: #663366; font-weight: bold;">humor is great for your health</span>. Congrats to you, LHC. I know this accelerator runtime is quite a hard-earned victory a long time in the making.<br />
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<div style="text-align: center;"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/j50ZssEojtM&hl=en&fs=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/j50ZssEojtM&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" height="344" width="425"></embed></object><br />
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<a href="http://cindalouskitchenblues.blogspot.com/" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" border="0" id="BLOGGER_PHOTO_ID_5108231757009455634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO9_iiqTgb-aJO9sVhRn0qJtzL9vOPfQvhsNxEAu-AGuNJoPSNmOiouQOWbdCKSWhdnwSH_hRblxDX7ocSxMKFYqWYFUagw3siUE6PLvw9w7mhF7X1YPxa2cU1fwmqCqDo4rNECCgAtpD/s400/eggplant_header.jpg" style="cursor: pointer;" /></a><span id="fullpost"><br />
</span></div></div>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com89tag:blogger.com,1999:blog-3493046984711696517.post-73709033174202770762008-08-25T13:30:00.005-04:002008-11-13T20:19:03.657-05:00Gazpacho Fish with Avocado Salsa [Low Carb] [Low Glycemic Index]<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://jeenaskitchen.blogspot.com/2008/09/fishing-trip-recipes-round-up.html"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_csJihsbIxtVQ3fkoXsCpA2hyphenhyphen2wn6P8J74lis6ajI4zd-AHL95oG6LFA3e3eQ61KB646C_5WTPMgvUTPmHVrfukiXGhBdQbyUfACBj2gAOGCxdzXFroO9A458R0CZTqKYnfXGlsU2HzW/s400/event-6.jpg" alt="Food Blog Fishing" id="BLOGGER_PHOTO_ID_5238462945116419234" border="0" /></a>Dive into the August/September Edition of <a href="http://jeenaskitchen.blogspot.com/2008/08/jeenas-kitchen-food-blog-event-fishing.html">Chef Jeena's</a> Seafood and Fish Recipe Roundup! We love fish here at <a href="http://cindalouskitchenblues.blogspot.com/">Cindalou's</a> where wild salmon is a frequent visitor of our kitchen table, but I thought I'd share a simple, summery white fish recipe this time. Of course wild salmon (<a href="http://cindalouskitchenblues.blogspot.com/2007/08/salmon-wild-versus-farmed.html"><span style="font-style: italic;">not</span> farmed</a>), mackerel, and other fish are much higher in <a href="http://cindalouskitchenblues.blogspot.com/2007/08/recommended-fish-oil-free-samples.html">healthy Omega 3 fatty acids</a> like <span style="color: rgb(0, 102, 0);">EPA</span> and <span style="color: rgb(0, 102, 0);">DHA</span>, but summer is a great chance to enjoy a lighter, flakier <span style="color: rgb(0, 51, 51);">white fish like whiting, wild cod, or wild sea bass</span> (among others). Throw in some of that abundant summer produce like <span style="color: rgb(0, 102, 0);">fresh tomatoes, herbs, and ripe avocados</span> and you have a balanced refreshing way to add more high quality protein to "gazpacho." While Omega 3's from oily fish are vital for health, whiting offers fewer of these good fats but a nice forkful of <span style="color: rgb(0, 0, 153); font-weight: bold;">B12, selenium, and phosphorus</span> instead! Whiting is a relative of the cod, so substitute your favorite <a href="http://cindalouskitchenblues.blogspot.com/2007/08/salmon-wild-versus-farmed.html">wild</a> white fish if you can't afford wild whiting (it is cheapest in the frozen section of the grocery store). <span style="font-weight: bold; font-style: italic; color: rgb(153, 51, 0);">Note:</span><span style="font-style: italic; color: rgb(153, 51, 0);"> if you eat kosher fish, many cod fish like freshwater cod are </span><a style="font-style: italic; color: rgb(153, 51, 0);" href="http://www.kashrut.com/articles/fish/#non-kosher"><span style="font-weight: bold;">not</span> kosher</a><span style="font-style: italic; color: rgb(153, 51, 0);">. Whiting, or silver hake, is a relative of the </span><a style="font-style: italic; color: rgb(153, 51, 0);" href="http://www.kashrut.com/articles/fish/#codfishes">kosher family Gadidae fish</a><span style="font-style: italic; color: rgb(153, 51, 0);"> (cod) and a few other varieties.</span><span style="color: rgb(153, 51, 0);"> </span><br /></div><div style="text-align: right;"><div style="text-align: justify;"><br /><div style="text-align: center;"><span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2GbnOcJXahZlQbToU1nbDQN1Os5JAqdHqACux0VhpAVqR-BDYkiC3AHl7zqwbzA6OqYzHARi9MwVa5ukmiYpVljPItgiuDOZWo9yCXN4UqnRM9YHgQGqf17suzo4sb3HD62fk9by28FZ/s1600-h/Gazapacho+Fish+%282%29Up.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2GbnOcJXahZlQbToU1nbDQN1Os5JAqdHqACux0VhpAVqR-BDYkiC3AHl7zqwbzA6OqYzHARi9MwVa5ukmiYpVljPItgiuDOZWo9yCXN4UqnRM9YHgQGqf17suzo4sb3HD62fk9by28FZ/s400/Gazapacho+Fish+%282%29Up.JPG" alt="Healthy Gazpacho White Fish Recipe" id="BLOGGER_PHOTO_ID_5232349215020663010" border="0" /></a></span><br /></div></div></div><br /><span id="fullpost">~1/4 c. organic red wine vinegar<br />squeeze lime or lemon juice<br />4 fillets wild caught fish of choice, I used whiting<br />2 ripe avocados<br />2 hot peppers (jalapeños) with seeds<br />2 thick slices red onion (garnish)<br />6-10 garlic cloves<br />1/2" fresh ginger root<br />5-6 fresh roma tomatoes<br />1 artichoke heart (15 oz canned), in quarters (drained if canned)<br />1 28 oz. can organic crushed tomatoes with basil (preferably Fire Roasted style)<br />1/2 c. dry sherry or red wine<br />~ 4 T extra virgin olive oil<br /><br /><span style="font-weight: bold;">Spices to taste:</span><br />sea salt, pepper, turmeric, a dash cayenne pepper, 5-6 sprigs fresh cilantro, a hearty sprinkle of fresh or dried dill, and fresh parsley<br /><div style="text-align: justify;"><br />If using whole fresh or canned tomatoes for the bulk of the sauce, blend those tomatoes with the fresh roma tomatoes for about 1 minute on medium high <span><span id="fullpost">in a food processor or blender (we used our <a href="https://secure.vitamix.com/acb/stores/4/index.aspx?COUPON=USAFF25SHIPDISC&AFID=06-002697">VitaMix</a> blender).</span></span> <span><span id="fullpost">Once the tomatoes are roughly chopped into a chunky sauce, </span></span> add the last half of ginger root, half of the garlic, whole peppers, and red wine vinegar (or dry sherry) to the blender and run on high for about 1 to 1 1/2 minutes until the peppers and ginger are minced. Set the sauce aside.<br /><br />Finely chop the rest of the garlic and add to a small frying pan with a tablespoon of virgin coconut oil (or real butter for dairy consumers) and turn to medium high heat. While the garlic is starting to lightly brown, pit both avocados. I do this the canonical way: first, I slice the avocados lengthwise, twist off one half of each avocado, and use the knife to carefully spear the pit. Once the pit is firmly in the tip of the knife, twist the avocado and loosen the pit. Discard the pit and scoop out the avocado and set aside. I chose to slice my avocado thickly and serve it on the side, but if you prefer to make fresh guacamole with it or slice it into small chunks then go for it!<br /><br />Once the garlic is lightly browned, turn the heat to medium low (2-3) and add the tomato mixture from your blender. Turn up the heat to medium (4) and bring the mixture to a simmer. Once simmering, add the rinsed (defrosted if using frozen) fish fillets.<br /><br />Cook covered on medium heat (4-5) for 10-12 minutes or until the fish is thoroughly cooked and flakes easily with a fork. Squeeze the lime juice into the pan and gently stir. Serve hot with the red onion slivers, quartered artichoke hearts, and avocado (or guacamole). Drizzle the extra virgin olive oil over the top before serving (don't heat the olive oil, it breaks down and becomes rancid at high heat).<br /><br /><span style="font-weight: bold; color: rgb(102, 51, 102);">Serving Suggestions:</span> add a chopped <span style="color: rgb(51, 0, 51);"><span style="color: rgb(102, 51, 102);">fresh peach</span> </span>(preferably organic, they are highly pesticided) or a tablespoon or two of <span style="color: rgb(102, 51, 102);">peach salsa</span> for a nice seasonal touch.<br /><br /><span style="color: rgb(51, 102, 102); font-weight: bold;">Ingredients I wish I had on hand to make this </span><span style="color: rgb(51, 102, 102);">(future tweaks, depending on the farmers market):</span><br /><span style="color: rgb(204, 102, 0);">fresh organic red, yellow, or orange bell peppers</span><br /><span style="color: rgb(153, 51, 0);">fresh peaches, plums, or nectarines</span> (chopped finely with <span><span id="fullpost">half of the fruit for garnish, half for the gazpacho)</span></span><br />a peeled and sectioned <span style="color: rgb(102, 0, 0);">blood orange</span> (half for garnish, half for the gazpacho)<br /><br /><div style="text-align: center;"><span><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgrZ-b0nwP-aUSIPMAgSZd7oNlBayvcU1MmwIGs-qnvlvb4aBkD-v5Kcd4IUlv9l5JCg_CSJsN_dsqwyOvs7WjBAeHY5CaZ4XsnUZz02rpIC4ktwLvu_uUjj6iqgWoiPKkXr4PzF2HLr_/s1600-h/Gazapacho+Fish+%284%29Up.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgrZ-b0nwP-aUSIPMAgSZd7oNlBayvcU1MmwIGs-qnvlvb4aBkD-v5Kcd4IUlv9l5JCg_CSJsN_dsqwyOvs7WjBAeHY5CaZ4XsnUZz02rpIC4ktwLvu_uUjj6iqgWoiPKkXr4PzF2HLr_/s400/Gazapacho+Fish+%284%29Up.JPG" alt="" id="BLOGGER_PHOTO_ID_5232349219692448162" border="0" /></a></span></span><br /><br /><div style="text-align: left;"><span style="font-weight: bold; color: rgb(204, 0, 0);">Health Highlights:</span><br /></div></div><br /><span style="font-weight: bold;">Whiting (Silver Hake) Health Benefits per</span><a style="font-weight: bold;" href="http://www.nutritiondata.com/facts/finfish-and-shellfish-products/4156/2"> <span><span id="fullpost">3 oz cooked</span></span></a><span style="font-weight: bold;">:</span><br /><ul style="text-align: justify;"><li><span style="font-weight: bold; color: rgb(0, 102, 0);">B12</span> 2.2 mcg (~ 37% 1993 RDA to 111% current RDA, depending upon reference)</li><li><span style="color: rgb(0, 102, 0); font-weight: bold;">Selenium</span> 34.9 mcg (50% current RDA)</li><li><span style="font-weight: bold; color: rgb(0, 102, 0);">Phosphorus</span> 242 mg (24% current RDA)</li><li><span style="color: rgb(51, 102, 102); font-weight: bold;">omega 3's 466 mg</span> (~ 27:1 ratio of Omega 3:6 fatty acids)</li></ul><div style="text-align: center;"><a style="font-weight: bold;" href="http://www.nutritiondata.com/facts/finfish-and-shellfish-products/4156/2">Nutrition Data Chart for 1 fillet</a><br /><br /><div style="text-align: justify;">Don't forget about the Vitamin C loaded fresh veggies in the sauce! <span style="color: rgb(153, 0, 0); font-weight: bold;">Tomatoes</span> are known for their <a style="font-weight: bold;" href="http://www.lycopene.org/">antioxidant lycopene</a> content, but they are also great source of <span style="font-weight: bold; color: rgb(51, 102, 102);">Vitamin A and C</span>. Note that (at least to my knowledge) the <a href="http://www.cancer.org/docroot/ETO/content/ETO_5_3X_Lycopene.asp">lycopene concentration is higher once</a> the tomatoes have been processed (either finely minced or made into a sauce) and <a href="http://www.cancer.org/docroot/ETO/content/ETO_5_3X_Lycopene.asp">cooked</a>. The addition of fresh produce like peaches, jalapeños (or red or yellow bell peppers), and red onion all add a punch of vitamins and enzymes to aid in digestion. Ginger and garlic (two of my favorite "spices") are excellent on many nutrition forefronts. <span style="font-weight: bold;">Garlic </span> (especially raw) consumption naturally <span style="color: rgb(51, 102, 102); font-weight: bold;">thins the blood and aids in headaches, heart disease</span> (don't eat 400 cloves of it if you're on blood-thinning meds, however), and <span style="color: rgb(51, 102, 102); font-weight: bold;">circulation</span>. Garlic is also a great <span style="color: rgb(51, 102, 102); font-weight: bold;">antibacterial-</span> you can finely mince and crush raw garlic cloves for a quick compress or rub for a minor cut (it stings to me). It can be used to treat <span style="color: rgb(51, 102, 102); font-weight: bold;"><a href="http://books.google.com/books?id=N-Uus_kjkNUC&pg=PA68&lpg=PA68&dq=green+pharmacy+garlic&source=web&ots=u4gDVQQFna&sig=SVrciDy0uTp5Z4wHEYpfmUJu6yk&hl=en&sa=X&oi=book_result&resnum=2&ct=result">athlete's foot</a> (ginger helps here also), the common cold</span> (via the famous "Jewish Penicillin" chicken soup), in <a href="http://www.mothernature.com/library/bookshelf/books/41/22.cfm">breastfeeding problems</a>, and even improve your memory! Ginger is famous for its ability to treat <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/70.cfm">indigestion</a>, <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/88.cfm">nausea</a> and <a href="http://books.google.com/books?id=N-Uus_kjkNUC&pg=PA332&lpg=PA332&dq=green+pharmacy+ginger&source=web&ots=u4gDVQQMm7&sig=LRpedPjneGk-3vMlVXLALteE_po&hl=en&sa=X&oi=book_result&resnum=2&ct=result">motion sickness</a>, and <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/120.cfm">improve immunity and fight viruses</a> to name a few pointers. The little chemical helpers known as gingerols and shogaols are thought to be responsible for the digestive action in ginger, so when you add some fresh ginger slivers (or powdered ginger) to your soup, tea, or stir fry then be sure to thank those gingerols! Now you can reflect on the shogaols while enjoying your delicate, flaked fish gazpacho <span style="font-style: italic;">mmm</span>! Don't forget to check out <a style="font-weight: bold;" href="http://jeenaskitchen.blogspot.com/2008/08/jeenas-kitchen-food-blog-event-fishing.html">Jeena's Roundup of Fresh Fish and Seafood</a> for other bloggers' favorite seafood recipes!<br /><br /></div></div><div style="text-align: center;"><span><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkfpexY0fntN2KFfV_7lHVA2GqgIjXMiwc44NCdhkDEZkUM8WrnBdwiBOFV8TSwki7qK42XwZ3Ab9EF4TJI907xHs1YTngUM5PtcQ8G1R0I7Hcm95-CriFVBBQEpBxUHfy9HgkC86XxNU/s1600-h/Gazapacho+Fish+%283%29Up.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkfpexY0fntN2KFfV_7lHVA2GqgIjXMiwc44NCdhkDEZkUM8WrnBdwiBOFV8TSwki7qK42XwZ3Ab9EF4TJI907xHs1YTngUM5PtcQ8G1R0I7Hcm95-CriFVBBQEpBxUHfy9HgkC86XxNU/s400/Gazapacho+Fish+%283%29Up.JPG" alt="" id="BLOGGER_PHOTO_ID_5232349213855788546" border="0" /></a></span></span><br /></div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp5zprIMWT8UAaLCa6prvF72kafjj24nmVPz4mrImspJUjNxniPKhiyhtmvz0lzM_9Qn57wsZZ3QaC4I0gQoEu1ook48k5yW4UdZArwmUKWsbwujWGOaPIMBe3TZo3UgvXK-LEMlg7RNo/s400/tomato_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108235480746101298" border="0" /></a></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com63tag:blogger.com,1999:blog-3493046984711696517.post-41057202326713895962008-08-04T14:39:00.014-04:002008-11-13T20:19:05.365-05:00Mediterranean Eggplant Bake (The Un-Parmesana) [Vegan]<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTsn3s0eYD9MyFjxyeJ-_FRCMi-dd7r6j8p16hHU1yjQBhMRtJ-0nc8yBod0CVcYkBnL4Iu3hUUirzlyzFyE0NJRcriO0K-2H3ifr-Jo9pmyLt2TSYKNGrE26a9V_p5mAIfw2IpJSH9H5/s1600-h/grilledeggplantcompEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTsn3s0eYD9MyFjxyeJ-_FRCMi-dd7r6j8p16hHU1yjQBhMRtJ-0nc8yBod0CVcYkBnL4Iu3hUUirzlyzFyE0NJRcriO0K-2H3ifr-Jo9pmyLt2TSYKNGrE26a9V_p5mAIfw2IpJSH9H5/s400/grilledeggplantcompEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232719443368053346" border="0" /></a></div><div style="text-align: justify;"><br />It is already past the <span style="color: rgb(0, 102, 0); font-style: italic;">1 year anniversary of Cindalou's Kitchen Blues'</span> debut, which I only accidentally discovered when going to post this recipe and linking back to my old grilled eggplant recipe from last summer. My dad pointed out that I should have a birthday party for the blog, but I think I'll have a combo b-day bash with all my virtual friends in a few weeks for my (real) birthday and the blog's birthday. Maybe I'll finally make some coconut ice cream. I love icy desserts in the summer, but summertime is also prime season for outdoor grilled vegetables. I can never resist grilled squash, eggplant, and peppers. Thank heavens I don't have any allergies to nightshade vegetables!<br /><br />What better time than the dog days of hot, lazy summer to drag all that hot kitchen cooking outside? This bake is my rendition of a veggie-laden eggplant Parmesan, minus the parm of course :) I used nutritional yeast for a cheesy flavor and texture, but feel free to omit the yeast. The <span style="color: rgb(0, 51, 51); font-weight: bold;">heat of baking most likely destroys most of the beneficial B vitamins in the yeast</span>, but the flavor is still great. Plus, I'm a closet optimist (don't tell) so I cross my fingers for the energy-boosting B's in the yeast coming through cooking unscathed.<br /><br />My mother's old eggplant parm recipe dipped the eggplant in wheat flour, Parmesan cheese, herbs, then baked the eggplant itself an hour before making the casserole. I am not that motivated - when I see a multi-step recipe like that, I think "Ha," not to mention the no wheat flour or cheese thing. This tastes just as great to me, plus it adds colorful veggies. The grilling nicks the need to egg, bread/flour and fry or prebake. <a href="http://cindalouskitchenblues.blogspot.com/2007/08/grilled-seasonal-summer-vegetables.html">Grill extra</a> and use the leftovers in <a href="http://cindalouskitchenblues.blogspot.com/2007/08/eggplant-squash-and-kale-triple-decker.html">lunch quesadillas with kale and corn tortillas</a>, omelets like my old <a href="http://cindalouskitchenblues.blogspot.com/2007/08/grilled-squash-and-collard-omelet.html">Grilled Squash and Collards Omelette</a>, or just snack on grilled thinly sliced eggplant and squash. Thinly sliced, they're reminiscent of veggie chips in a non-fried, spicy way. You get the idea...<br /></div><br /><span id="fullpost"><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaq82lyvgzl2QMpPd_6HxNbcX3B9LLz1so1lKr3TKqYidQ8446bTpQMJWrp4IvKPTafWK7Kx7_1HQIq-SMwCVGrj3PEAMDzodZnnH7AS4It-96LsUyCuSLMR-f2UA0TVi_EnncsodSN-qv/s1600-h/grilledpepperscompEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaq82lyvgzl2QMpPd_6HxNbcX3B9LLz1so1lKr3TKqYidQ8446bTpQMJWrp4IvKPTafWK7Kx7_1HQIq-SMwCVGrj3PEAMDzodZnnH7AS4It-96LsUyCuSLMR-f2UA0TVi_EnncsodSN-qv/s400/grilledpepperscompEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232719443206548114" border="0" /></a><br /><br /></div>1 15 oz can organic crushed tomatoes with basil<br />~ 1/2 can (7 oz) artichoke hearts <u>or</u> fresh artichoke hearts<br />1 large grilled eggplant><br />2 cherry peppers<br />2 jalapenos<br />5-6 garlic cloves<br />1 large organic carrot<br />2-3 sun dried tomatoes (sulfur free)<br />handful chopped fresh (<u>or</u> 1/4 c. dried, rehydrated & drained) portabello mushrooms<br />nutritional yeast, to taste (optional, for "cheesy" taste)<br />splash dry red wine, optional<br /><br /><div style="text-align: justify;"><span style="font-weight: bold;">Spices:</span><br />oregano, rosemary, garlic powder, crushed red pepper, sea salt, pepper, and a dash of Italian seasoning.<br /><br />Slice the eggplant widthwise into ~1/8 to 1/4" slices for round eggplant pieces. Season with your choice of spices and spray the grill. I seasoned the eggplant with a blend of turmeric, ground black peppercorns, a dash of cayenne pepper, oregano, rosemary, garlic powder, a bit of dried crushed red pepper, thyme, and <a href="http://astore.amazon.com/googlecom0bd-20/detail/B0000DI0BI/002-3278238-2562415">sea salt</a>. My <a href="http://cindalouskitchenblues.blogspot.com/2007/08/mediterranean-grilled-eggplant.html">Mediterranean Grilled Eggplant</a> recipe from last summer is the basis for this recipe.<br /><br />Add the eggplant and whole peppers to the grill. Close the grill and cook on high for about 10-15 minutes or until very tender. I used a George Foreman electric grill since it takes much less time than a gas grill. Adjust cooking time for grill type.<br /><br />Meanwhile, chop your mushrooms and sun-dried tomatoes, and shred the carrot. If you're using dehydrated mushrooms, steep them in boiling water high enough to cover them, and leave them covered for about 10 minutes or until soft. When finished, drain the mushrooms and save the juice for a healthy and yummy broth or as a sauteing liquid.<br /><br />Set the chopped and shredded ingredients aside. Once the eggplant and peppers are finished, remove them from the grill and do a second batch if necessary. Slice the grilled peppers once they are cooled. If you prefer a milder flavor, remove the jalapeno seeds.<br /><br />Add about half of the chopped sundried tomatoes and red wine to the tomato sauce and stir. Spray the bottom of an oven-safe glass baking dish with nonstick spray. I used a small Pyrex and spread the sauce lightly, covering the bottom. Layer the grilled eggplant slices on the bottom of the dish, from large to small slices. Top with a sprinkle of nutritional yeast (optional) . Cover the yeast and eggplant with a thin layer of the prepared carrots, jalapenos, mushrooms, and sundried tomatoes. Cover that layer with sauce, then add another layer, sauce, and repeat . Top the casserole with a layer of sauce and the artichoke hearts. If using canned artichokes, drain thoroughly and layer directly on top of the casserole. If you're using fresh artichoke, steam or grill them, then, once cooled, cut them into small pieces and add to the top.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1Uvav2MGPa3KlBZJI2fWJipVPeiH6Q58eDQFc-VTvKuQFbDrLh3BrHEn3ejzd1VdtfazuIKLW_h2eLUV35VPE2JF4OHjUaTiNMHqd3v1TtmiRpP4nwhTFj2P2FE_dC30ctqPFydBEWne/s1600-h/eggplant_bake+%2820%29compEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1Uvav2MGPa3KlBZJI2fWJipVPeiH6Q58eDQFc-VTvKuQFbDrLh3BrHEn3ejzd1VdtfazuIKLW_h2eLUV35VPE2JF4OHjUaTiNMHqd3v1TtmiRpP4nwhTFj2P2FE_dC30ctqPFydBEWne/s400/eggplant_bake+%2820%29compEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232719440046601618" border="0" /></a><br /><br /></div><div style="text-align: justify;">Bake at 450 degrees for about 25 minutes. Note that the short time is for the convection oven setting I used. If you aren't using convection, baking may take longer. Serve hot. Serves approximately 4.<br /><br />We had this with a few thin slices of grilled tamari grassfed sirloin steak, served over a bed of parsley and drizzled with olive oil, and a fresh red kale and parsley salad.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_-ayGUESPhjCysGxywW1GQDZ8Alba2CHTTD2C4rHZJ7NtFp2cfCLZdk9V22wB6GQYKwTn4X19xOpBq-axq9nJqKZnTjkec-xnWME5dP1z6h7OlJ5owBy2E_jDwQ84SI-OxPgR4XINHi1/s1600-h/eggplant_bake2bcompEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_-ayGUESPhjCysGxywW1GQDZ8Alba2CHTTD2C4rHZJ7NtFp2cfCLZdk9V22wB6GQYKwTn4X19xOpBq-axq9nJqKZnTjkec-xnWME5dP1z6h7OlJ5owBy2E_jDwQ84SI-OxPgR4XINHi1/s400/eggplant_bake2bcompEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232719438575066130" border="0" /></a></div><div style="text-align: justify;"><br />Spicing up your dishes, especially grilled vegetables, is a fantastic way to throw in a dash of the anti-inflammatory properties of <a href="http://en.wikipedia.org/wiki/Turmeric">turmeric</a> and <a href="http://en.wikipedia.org/wiki/Cayenne_pepper">cayenne pepper</a>. <span style="color: rgb(51, 0, 153); font-weight: bold;">Cayenne pepper is an old folk remedy for poor circulation,</span><a href="http://www.peoplespharmacy.com/archives/herb_library/cayenne.php"> </a><span style="color: rgb(51, 0, 153); font-weight: bold;"><a href="http://www.peoplespharmacy.com/archives/herb_library/cayenne.php">stomach upsets, gas</a>, and <a href="http://www.mothernature.com/library/bookshelf/books/41/31.cfm">arthritis/carpel tunnel syndrome</a>.</span> It is also a metabolic stimulant and can help for healthy long-term weight loss and management. In addition to being strongly <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/111.cfm"><span style="color: rgb(0, 102, 0); font-weight: bold;">anti-inflammatory</span></a>, <span style="color: rgb(0, 102, 0); font-weight: bold;">turmeric is famous for its antioxidant </span><span style="color: rgb(0, 102, 0); font-weight: bold;">properties.</span> Turmeric's antioxidant qualities help protect and cleanse the <a href="http://www.mothernature.com/Library/bookshelf/Books/41/54.cfm">gallbladder (prevent kidney stones)</a> and <a href="http://www.mothernature.com/Library/bookshelf/Books/41/80.cfm">liver</a>. It might also provide aid in memory retention and help in <a href="http://www.webmd.com/diet/features/10-best-healing-herbs">Alzheimer's disease</a>, pending further research. Turmeric is also useful for <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/58.cfm">gout</a> and was used in ancient times for "vermin killing" and is thought to be effective against <a href="http://books.google.com/books?id=KRx6bcLE3T8C&pg=PA308&lpg=PA308&dq=green+pharmacy+turmeric&source=web&ots=vNTRGD1lc_&sig=bd9FnWWpw_-wSh1YzG9XCUTxzyk&hl=en&sa=X&oi=book_result&resnum=7&ct=result">scabies and lice</a>.<br /><br />However, cayenne and other hot peppers can be irritating to the skin, lips, and mucus membranes, so judge your intake by personal experience. Turmeric is often used liberally in Indian curries, so it is considered safer than drinking coffee. Use turmeric with caution if you have a bile duct blockage concern.<br /><br />In this age, the first reaction to indigestion or acid reflux seems to be to suppress natural stomach acid with Calcium Carbonate (Tums) or a whole rainbow of OTC or prescription proton pump inhibitors. However, the avoidance of spice as part of an attempt to lower stomach acid may <span style="font-style: italic; font-weight: bold;">worsen</span> digestion, since bacteria are not killed and large chewed food particles are harder for the small intestine to absorb nutrients. Also, simply popping a TUMS (basically a chalk pill, <span style="font-style: italic;">mmm</span>) is merely treating the symptom of poor diet and lifestyle. The underlying problems(s) causing the digestive issues should be addressed- trust me, I deal with this on a daily basis! :)<br /><br />Keep in mind that no one-size-fits-all approach can work. Everything depends on your <a href="http://cindalouskitchenblues.blogspot.com/2007/08/importance-of-knowing-your-metabolic.html">body type</a>. Some people have legitimate acid reflux, esophageal valve problems, or ulcers and should not assume either extreme of over spicing or raising stomach acid, nor completely hinder their body's natural state of chemical digestion with acid-buffering drugs.<br /><br />I make no assumptions or generalizations, and can only speak from my own experience: I tend towards poor digestion. I myself benefit from a bit more spice, apple cider vinegar, herbal teas like peppermint and cinnamon, and digestive enzymes. I had acid reflux all the time as a teen. I was so miserable my parents took me to a GI specialist for a barium upper GI series of x-rays to look for ulcers. In the end, after years of thinking TUMS were my best friend, I only eliminated the reflux by elimination of all dairy, stress management (my sister calls me a "stressball"), and adding spices. Hey, <u>a little cayenne pepper is a heck of a lot cheaper than a series of x-rays</u> and the experience of drinking that awful chalky Barium shake :) So cheers to spice, and spice for health.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKFkx2AJYNYFR5MiR7X_y1W6YYaYN04U0xYLBgCkzOWXqcm16awINZI7gdP3Y2eEbRZclKXTB4cjD_Q4cAAmVwqW-FHneSDCSYJmbJSLXRJlagWhtCahrcJa4UtLgg9c8qZ6-lr3oHqcX/s1600-h/eggplant_bake+%288%29compEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKFkx2AJYNYFR5MiR7X_y1W6YYaYN04U0xYLBgCkzOWXqcm16awINZI7gdP3Y2eEbRZclKXTB4cjD_Q4cAAmVwqW-FHneSDCSYJmbJSLXRJlagWhtCahrcJa4UtLgg9c8qZ6-lr3oHqcX/s400/eggplant_bake+%288%29compEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232719438970368866" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(102, 51, 102);">Other yummy gf eggplant creations:</span><br /><br /><span style="font-style: italic;"><b>Book of Yum's</b></span> <a href="http://www.bookofyum.com/blog/welcome-to-my-italian-cafe-38.html" target="_blank">Eggplant Parmesan Sans Crumbs</a> (uses dairy and nuts)<br /><b>Natalie's</b> <a href="http://glutenfreemommy.com/baked-eggplant-parmesan/" target="_blank">Baked Eggplant Parmesan</a> or <a href="http://glutenfreemommy.com/baked-eggplant-zucchini-spaghetti/" target="_blank">Baked Eggplant Zucchini Spaghetti</a> (uses dairy)<br /><b>Gluten Free Kay's</b> <a href="http://glutenfreekay.blogspot.com/2008/08/stuffed-eggplant.html" target="_blank">Stuffed Eggplant</a><br /><b>Jeena's</b> <a href="http://jeenaskitchen.blogspot.com/2007/11/chunky-mediterranean-vegetable-soup.html" target="_blank">Chunky Mediterranean Vegetable Soup Recipe</a><br /><b>Karina's</b> <a href="http://glutenfreegoddess.blogspot.com/2007/09/roasted-eggplant-tapenade.html" target="_blank">Roasted Eggplant Tapenade</a> or <a href="http://glutenfreegoddess.blogspot.com/2008/08/mediterranean-eggplant-with-crumbled.html">Mediterranean Eggplant with Crumbled Beef, Tomatoes and Mint</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMO9_iiqTgb-aJO9sVhRn0qJtzL9vOPfQvhsNxEAu-AGuNJoPSNmOiouQOWbdCKSWhdnwSH_hRblxDX7ocSxMKFYqWYFUagw3siUE6PLvw9w7mhF7X1YPxa2cU1fwmqCqDo4rNECCgAtpD/s400/eggplant_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108231757009455634" border="0" /></a><br /></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com42tag:blogger.com,1999:blog-3493046984711696517.post-48322695390465090892008-07-28T18:00:00.013-04:002008-11-13T20:19:05.825-05:00Purslane, Plum and Avocado Salad [Vegan] [Low Carb]<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhrdHt0o2eikLdV75lYPVpEN6KS4BuURU2Z_jwnzGOctdPXauZ1HP4n4_vgovTDiYnPJa623bu15kGhqBGnYXQP6-UpkZagM_DQOGo9CApb2Sdetc6hgfCGjESoHwtAGokfflKkGQkS6i/s1600-h/Parslane+Plum+Salad+%282%29edit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhrdHt0o2eikLdV75lYPVpEN6KS4BuURU2Z_jwnzGOctdPXauZ1HP4n4_vgovTDiYnPJa623bu15kGhqBGnYXQP6-UpkZagM_DQOGo9CApb2Sdetc6hgfCGjESoHwtAGokfflKkGQkS6i/s400/Parslane+Plum+Salad+%282%29edit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232713005006224386" border="0" /></a><br /><br /></div><div style="text-align: justify;">Perhaps you've heard <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/40.cfm">recent hype</a> about an obscure green weed with amazing health benefits for <a href="http://www.mothernature.com/Library/Bookshelf/Books/41/40.cfm">depression</a>, but the truth is that purslane is an old herbal remedy-food and long-time enemy of a tidy gardener. If you're not sure about the safety of harvesting it in the wild, stop off at your local farmer's market. Now we can add "Purslane, Not Prozac" to the book "Potatoes, Not Prozac," or my personal (contrived) favorite slogan "<span style="font-style: italic;">pushups</span>, Not Prozac." Whether you are concerned about depression, the odds are you know someone close to you who is. While <a href="http://www.dukenews.duke.edu/2000/09/exercise922.html">exercise to alleviate depression</a> as demonstrated by these <a href="http://scholar.google.com/scholar?q=duke+exercise+helps+depression&hl=en&lr=&btnG=Search">Duke University studies</a> may not necessarily be your cup of tea, perhaps a nice bunch of purslane in your salad, stir fry, or soup might be. Heck, while you're at it, toss in some fresh avocado and seasonal fruit- peaches, plums, nectarines. You might even forget the ominous "healthy" stuff in your meal after you take a bite.<br /></div><br /><span id="fullpost"><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3DPmtLF0fQk147F7Hmm6HEZ80MpuWweDYnE7VZPVrTo5lpOYn4eKhFw_5kCCzA959qLjp78Of-yh1F3db4JHx6ztRRR-L2EqgoCBVsDWHk-0MvnbvVvKAv9B8iSvFFFVzuh8H7A3WLpe/s1600-h/Purslane.PhotoPos.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3DPmtLF0fQk147F7Hmm6HEZ80MpuWweDYnE7VZPVrTo5lpOYn4eKhFw_5kCCzA959qLjp78Of-yh1F3db4JHx6ztRRR-L2EqgoCBVsDWHk-0MvnbvVvKAv9B8iSvFFFVzuh8H7A3WLpe/s400/Purslane.PhotoPos.jpg" alt="" id="BLOGGER_PHOTO_ID_5228223354980814290" border="0" /></a></div><br /><div style="text-align: left;"><br />1-2 organic plums<br />~ 2 lb. fresh purslane<br />1 ripe organic avocado<br />5-6 roma tomatoes<br />slivers red onion<br />oregano, to taste<br /><br /></div><div style="text-align: justify;"><span style="font-weight: bold;">Dressing:</span><br />50-50 mix of organic extra virgin olive oil, crushed red pepper, red wine vinegar, sea salt, and pepper. Wash and pat dry the purslane and plums. Tear into bite sized pieces and put in a large bowl. Slice the red onion, plums, and avocado and add to the purslane. I cut my plums into thin wedges since I prefer them that way. Add the tomatoes and toss with dressing and oregano. That's it- fast, easy and delicious healthy greens and Omega 3's all in one tidy package.<br /><br />If you are waiting to be impressed, check out the <a href="http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2604/2">Nutritional profile of purslane</a>. Purslane is high in magnesium and Vitamin C, so helps with:<br /></div><ul><li><a href="http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fwww.mothernature.com%2FLibrary%2FBookshelf%2FBooks%2F41%2F40.cfm&ei=Av-JSPWAH57Eeoyl1NkP&usg=AFQjCNF93SMoa6G_YURyeB-47m_0vXoIzA&sig2=0u69TyJZu7EtMB7vp_j-6w">depression</a></li><li><a href="http://www.mothernature.com/Library/bookshelf/Books/41/30.cfm">cardiac arrhthmia</a></li><li><a href="http://books.google.com/books?id=KRx6bcLE3T8C&pg=PA133&lpg=PA133&dq=green+pharmacy+book+%22purslane%22&source=web&ots=vNTRxv0jdY&sig=pvMeZyNf_Xfy26MUnuyNho9bvCY&hl=en&sa=X&oi=book_result&resnum=3&ct=result">cold and flu</a></li><li><a href="http://www.greenmarket.com/Library/bookshelf/Books/41/56.cfm">gingivitis</a><br /></li></ul><div style="text-align: justify;">It is also high in potassium, healthy omega 3 fats, Vitamin A, folate (a critical B vitamin), and calcium. Dr. Duke in his classic herbal reference The Green Pharmacy lists purslane as packing<br /><p style="color: rgb(0, 153, 0); font-style: italic;"> </p><blockquote style="color: rgb(0, 102, 0);"><span style="font-size:100%;">"... up to a whopping 16 percent antidepressant compounds, figured on a dry-weight basis." </span></blockquote><p></p><span style="font-size:100%;">Well, with that resume why not try some purslane with your salad? As your salad? I'm sold, although this salad's a winner even without the purslane! I adore avocado, especially when combined with fresh organic peach or plum. It's an addiction akin to peach salsa. The seasonal local <a href="http://www.nutritiondata.com/facts/fruits-and-fruit-juices/2032/2">plums</a> here add a nice juicy bite of <span style="font-weight: bold; color: rgb(102, 51, 102);">Vitamins A, C, K</span>, and a little fiber (eat the skin, always!) with a very low glycemic load of just a few points (under 55 glycemic index and under 10 glycemic load are "low"). Don't forget the <span style="font-weight: bold; color: rgb(0, 51, 0);">humble </span><a style="font-weight: bold; color: rgb(0, 51, 0);" href="http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1843/2">avocado</a>, harbor of healing monounsaturated good fat, a large amount of fiber (40% RDI of fiber: 13 carbs, 10 fiber per 150 g.), and a plethora of <span style="color: rgb(153, 51, 0); font-weight: bold;">Vitamins C, K, E, folate, panthoethic acid</span> (another B vitamin), and <span style="font-weight: bold; color: rgb(153, 51, 0);">B6</span>. Avocado also provides a good source of <span style="color: rgb(153, 51, 0); font-weight: bold;">magnesuim, potassium</span>, and other trace minerals necessary for health. Actually, I could (and may) write an entire post on the wonders of avocado and its use outside the parochial realm of guacamole dip or sliced topping. But for now, you can have your feel-good food without guilt (as if anything was stopping you).<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvModRYC8OmXTjzr8RaJmMrYrQc3GI1rre4a98FZbMdHC2jf6AmklK3_JPqThbRP47qe9k0cW-XealOsRuVfENonux1z7tsf2TyCHldHHl9kIiBnLyq9kRRIvHAPc_J1MN43tHM8D8OXXO/s1600-h/ParslaneEdit.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvModRYC8OmXTjzr8RaJmMrYrQc3GI1rre4a98FZbMdHC2jf6AmklK3_JPqThbRP47qe9k0cW-XealOsRuVfENonux1z7tsf2TyCHldHHl9kIiBnLyq9kRRIvHAPc_J1MN43tHM8D8OXXO/s400/ParslaneEdit.JPG" alt="" id="BLOGGER_PHOTO_ID_5232713004210590946" border="0" /></a></div><br /><div style="text-align: justify;"><span style="font-style: italic;">Note</span>: If purslane is hard to find in your area, watercress, spinach, dark leafy lettuce (not iceberg) are great alternatives.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp5zprIMWT8UAaLCa6prvF72kafjj24nmVPz4mrImspJUjNxniPKhiyhtmvz0lzM_9Qn57wsZZ3QaC4I0gQoEu1ook48k5yW4UdZArwmUKWsbwujWGOaPIMBe3TZo3UgvXK-LEMlg7RNo/s400/tomato_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108235480746101298" border="0" /></a></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com58tag:blogger.com,1999:blog-3493046984711696517.post-11709289588854654932008-07-15T11:35:00.007-04:002008-11-13T20:19:06.664-05:00Speedy Hemp Seed Cucumber Dill Soup [Low Carb] [Vegan]<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KspwyxtVVDgBcL3jFR3X6ABJ0OhKp8IuFwu29xZvBJkyOdEhmzDN9AK1y8DifSAOWAA2JTFtMwY85nzuet0Aluj6mUjHmArEdakZu8WnBOfYb413uSzrqrEvLBJQXc5KWnuTA9UbP5v0/s1600-h/DillSoup2CompUp.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KspwyxtVVDgBcL3jFR3X6ABJ0OhKp8IuFwu29xZvBJkyOdEhmzDN9AK1y8DifSAOWAA2JTFtMwY85nzuet0Aluj6mUjHmArEdakZu8WnBOfYb413uSzrqrEvLBJQXc5KWnuTA9UbP5v0/s400/DillSoup2CompUp.JPG" alt="" id="BLOGGER_PHOTO_ID_5232623652572824082" border="0" /></a></div><div style="text-align: center;"><br /></div><span id="fullpost"><br />3 large organic cucumbers, washed with skin<br />3 cloves garlic<br />1/4" ginger<br />1 c. organic coconut milk*<br />1 1/2 c. unsweetened original hemp milk<br />~2 T. extra virgin olive oil<br /><br />pinch dried spearmint leaves<br />dash cayenne pepper (optional!)<br />sea salt and pepper, to taste<br />hefty pinch dried dill<br />4 fresh basil leaves<br />4-5 fresh mint leaves<br />1 T. garlic powder<br /><br />1/4 c. shelled organic hemp seed (plus extra for topping)<br /><br /><div style="text-align: justify;">* you can use all hemp milk if you'd like. The coconut milk makes the ordinarily thin soup a bit thicker and more satisfying to me.<br /><br />Wash, dry, and cut a whole cucumber into thirds or quarters. Add the cucumber, ginger root, and garlic to your VitaMix or other blender. For about 30 seconds, blend on medium-hi (5) while using the damper (or a long-handled spoon out of reach of the running blades) to compress the cucumber. Once the larger chunks of cucumber are chopped, turn off the blender.<br /><br />Add in the hemp milk, coconut milk, olive oil and spices. Use your imagination for spices. I made this soup earlier in the summer when my mint plants were taking over the porch and begging to be used. Turn your blender to high and blend it for 1-2 minutes. I blend my soup until it is thoroughly mixed but there are still shreds of cucumber not pureed so it isn't just a single consistency. Serve cold, sprinkled with hemp seeds. This soup is quick and easy as a delicious, cooling appetizer or side soup.<br /></div><br /><div style="text-align: justify;">I used to adore the Hungarian Cucumber Soup I made every summer, but after finally saying adios to yogurt and dairy I've not made it since. A recent onslaught of cucumbers, mint, and dill sent me craving another batch of <a href="http://cindalouskitchenblues.blogspot.com/2008/04/coconut-milk-yogurt-at-last-dairy-free.html">coconut yogurt</a> for this recipe. I will still do that in the future, but for now I'm making (dairy laden) goat milk yogurt in our Crockpot for Jon. I have to appease the dairy guzzlers in the house occasionally :) I thought a good swap for this soup would be coconut milk, but after reading on and on about Karina's love for hemp milk I decided to use it as the base.<br /><br />I love hemp anyways and wanted another faucet of this amazing <a href="http://cindalouskitchenblues.blogspot.com/2007/09/hemp.html">healthfood</a> in my diet. This soup takes about 2-3 minutes in the Vitamix and is a nice cool, refreshing appetizer or meal. For even more protein toss in a scoop of hemp protein powder if you have it on hand. If not, no worries- hemp seed is nature's <a href="http://www.ratical.org/renewables/hempseed2.html">perfect little vegan package</a> of balanced Omega3:6 healing fats, fiber (low carb!), and complete protein. All those Canadian's sure make a killing off our growing American demand for hemp!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1emliSkKJR3vDBz-IHWq4JCObvonzQ6D6YC-ZCe8nm1et866nbY202F8FTqx_7nIzz0Nws9pCCRW_-dwHOdyB9rn7ypPHDy0QsYhv_npwojrzgaIbCqGGPyPQpyZyziAWCg_7YF876RV3/s1600-h/DillSoup1CompUp.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1emliSkKJR3vDBz-IHWq4JCObvonzQ6D6YC-ZCe8nm1et866nbY202F8FTqx_7nIzz0Nws9pCCRW_-dwHOdyB9rn7ypPHDy0QsYhv_npwojrzgaIbCqGGPyPQpyZyziAWCg_7YF876RV3/s400/DillSoup1CompUp.JPG" alt="" id="BLOGGER_PHOTO_ID_5232623649773274290" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlO5O-P6GxGz5ZTa33lj0EwUvOUsZiz5UXn8zejZa69_ESACdkGamrUg-OWjAObx_nEeX0H5d8cHmYWPWXFBbJ9xVIH4oiTDkg7e8S4eCVyLZrTFzXOFJmQXhYdO4olNv34QLs4B1hxqn/s400/avocado_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5102810773842493810" border="0" /></a></div></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com24tag:blogger.com,1999:blog-3493046984711696517.post-87778907595306580592008-06-26T10:42:00.005-04:002008-11-13T20:19:06.840-05:00Easy Tahini Dressing [Vegan]<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJidaemTCqjRsWrZJ4mUaysp_fDWs0lmFDbiMK-twPXC2LxLI4gymBeVn2cVd8_NmN0rWSRXWHSitybvmOTlGiJPIphmGxww_mzNMZqOZ0r9e12TZvzuo1tDfTdbgk9ge2ZkT3MwBV12H/s1600-h/Tahini+%282%29Comp.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJidaemTCqjRsWrZJ4mUaysp_fDWs0lmFDbiMK-twPXC2LxLI4gymBeVn2cVd8_NmN0rWSRXWHSitybvmOTlGiJPIphmGxww_mzNMZqOZ0r9e12TZvzuo1tDfTdbgk9ge2ZkT3MwBV12H/s400/Tahini+%282%29Comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5228106589393180450" border="0" /></a><br /></div><span id="fullpost"><div style="text-align: justify;"><span>So much for a real recipe from Cindalou's here in the recent past, but since you're already primed for a whole host of non-recipes, I'll use this chance to combat my swamped-at-work-can't-post hysteria with a "recipe" for a healthy dressing or sauce. Of course everyone knows how to whip up (or at least purchase) tahini nowadays, so I'll bore you with more health benefits and history than an actual Tablespoon per tablespoon recipe :) Yes, I still cook. All the time. Cindalou's has taken a back seat to thank you notes, family visits, and our flourishing (and crowded) apartment garden. So how's that for yet another disclaimer/introduction? If you find my intro less than satisfactory, then I recommend <a href="http://glutenfreegoddess.blogspot.com/2008/06/rustic-strawberry-cobbler-cake.html">Karina's new Strawberry Cobbler</a> post. You'll smile (and lick the computer screen).<br /><br />Sesame seeds and <a href="http://en.wikipedia.org/wiki/Tahini">tahini</a> are quick and easy snacks and make a handy homemade dressing. The seeds themselves claim the honorable position of being one of the </span><span style="color: rgb(204, 102, 0);">oldest condiments</span> and their use seems to be traced back as far as 1600 BC. The seeds are a great source of many trace minerals and Omega 6 fatty acids. Indeed, the seeds were held in high esteem for the quality of the oil which is exceptionally resistant to rancidity and spoilage. One interesting fact: the phrase "<span style="color: rgb(102, 51, 51);">Open sesame</span>" stems from the sesame seed pod itself, which bursts open when it reaches maturity.<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hBSg7EimVpKH_SMWbL9cxFCnU5czZzidr3P9VqQqvAlAgjFtRN7jN9SedV7w4ofi0CYMb2aWgMC7TbLllPes5J3di6IESoA_CLEPWP7KgzuA0mrQhLtrmjHbI3ulxMvgUrIwMcoTzDW/s1600-h/brown-sesame-seedsComp.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-hBSg7EimVpKH_SMWbL9cxFCnU5czZzidr3P9VqQqvAlAgjFtRN7jN9SedV7w4ofi0CYMb2aWgMC7TbLllPes5J3di6IESoA_CLEPWP7KgzuA0mrQhLtrmjHbI3ulxMvgUrIwMcoTzDW/s400/brown-sesame-seedsComp.JPG" alt="" id="BLOGGER_PHOTO_ID_5228074627057392658" border="0" /></a></div><br /><div style="text-align: justify;"><span style="font-weight: bold;">Tahini dressing:</span><br />1/4 c. raw, organic sesame seeds (I use unhulled since they're cheaper here and the hulls contain much of the calcium in the seeds) <span style="font-weight: bold; font-style: italic;">OR</span> organic tahini (Once Again has a good organic tahini on the market)<br />1-2 t. sea salt, more to taste<br />1 t. or "dash" of San-J wheat free tamari (optional, omit for soy free)<br />4 liberal T. organic extra virgin olive oil*<br />squeeze lemon juice<br /><br />Combine the sesame seeds and the salt in the bottom of the Vitamix or your blender. You will probably want to use the dry blade attachment for the Vitamix if you have one. In my experience, the dry-blade purees the seeds better than the regular container. If you only have a normal blender, no worries, but you may need to puree the seeds in spurts (to prevent regular blender overheating) to get them all creamed up. If you 're using jarred tahini, just skip this step.<br /><br />It only takes about 1 -2 minutes for me to make this batch. I grind the seeds in 30 second intervals, but I take a minute to take the top off and scrape the sides of the blender to mix in the stubborn seeds. Once the seeds are pureed "dry," add the sea salt, olive oil, lemon juice, and tamari (if you're using the San-J). If you want to add a dash of turmeric (a great detoxifier and antioxidant), parsley (high in iron), or rosemary, add it now. Close the lid and blend once more until well mixed. Scrape the sides and pour into your dipping bowl or drizzle over your entree or salad, like below.<br /><br />I made my sauce here with a bit more olive oil and lemon juice than above in order to achieve a more fluid sauce to dress our grilled salmon and salad. Just adjust the olive oil to seed ratio to vary the consistency between a thick tahini chip/ raw veggie dip and a dressing (like we used it).<br /><br />* Add more olive oil to taste, I tend to add more olive oil to my share of the dressing since my body burns good fat efficiently (sugars and high carby foods kill my poor digestive system, so to each his own. Check your body type and eat what is fresh, local, and makes you feel best. Perhaps most importantly, trust your instincts... no, that doesn't mean reach for that bag of salted corn chips since you just like the taste!)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHWh71ZJOTFrkVe2BOj8u_hoOwedSMnT16nNoS81DHICY_cu4uZn6_egPp4zb7k-zVC-wOguBJHp3Rc6-OxK82URhuFN5n5-_lkq0xbg_fuJ1CANLs_Fk_6f1zIKgtpuER0zSsRMc4266/s1600-h/Tahini(4)Comp.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHWh71ZJOTFrkVe2BOj8u_hoOwedSMnT16nNoS81DHICY_cu4uZn6_egPp4zb7k-zVC-wOguBJHp3Rc6-OxK82URhuFN5n5-_lkq0xbg_fuJ1CANLs_Fk_6f1zIKgtpuER0zSsRMc4266/s400/Tahini(4)Comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5228074631276723666" border="0" /></a></div><br /><span style="font-weight: bold; color: rgb(51, 102, 102);font-family:georgia;font-size:130%;" >Tahini Uses:</span><br /><ul><li>Tahini sauced mushrooms</li><li>Salad dressing (of course)</li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJidaemTCqjRsWrZJ4mUaysp_fDWs0lmFDbiMK-twPXC2LxLI4gymBeVn2cVd8_NmN0rWSRXWHSitybvmOTlGiJPIphmGxww_mzNMZqOZ0r9e12TZvzuo1tDfTdbgk9ge2ZkT3MwBV12H/s1600-h/Tahini+%282%29Comp.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJidaemTCqjRsWrZJ4mUaysp_fDWs0lmFDbiMK-twPXC2LxLI4gymBeVn2cVd8_NmN0rWSRXWHSitybvmOTlGiJPIphmGxww_mzNMZqOZ0r9e12TZvzuo1tDfTdbgk9ge2ZkT3MwBV12H/s400/Tahini+%282%29Comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5228106589393180450" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(0, 102, 0);">Tahini Dressed Simple Spinach Salad</span></span><br /></div><ul><li>grilled <a href="http://cindalouskitchenblues.blogspot.com/2007/08/salmon-wild-versus-farmed.html">wild salmon</a> fillet dressing. I have a few <a href="http://cindalouskitchenblues.blogspot.com/search/label/Fish">old fish recipes</a> here and the tahini sauce would be great drizzled over some <a href="http://cindalouskitchenblues.blogspot.com/2008/01/grilled-balsamic-and-molasses-salmon.html">Molasses Balsamic Salmon</a></li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAHwnXhpPqkKW-eGw-et60drlkoUqizNErv7BROADwlX_4SCmOEnQ7fgJqHQqfSgZgbLQX7pfPzjCGdBmstN3xboArU7Pg11X-nLIWOsyAzm3tuD3mOqEdh4Ce4RttJhK-D5DfBrSWpOW/s1600-h/Tahini(6)Comp.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAHwnXhpPqkKW-eGw-et60drlkoUqizNErv7BROADwlX_4SCmOEnQ7fgJqHQqfSgZgbLQX7pfPzjCGdBmstN3xboArU7Pg11X-nLIWOsyAzm3tuD3mOqEdh4Ce4RttJhK-D5DfBrSWpOW/s400/Tahini(6)Comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5228074634883581234" border="0" /></a><br /><span style="color: rgb(153, 51, 0); font-weight: bold;font-size:130%;" ><span style="font-style: italic;">Tahini Glazed Salmon</span></span><br /></div><ul><li>Stir fry dressing/sauce</li></ul><span style="font-weight: bold; color: rgb(51, 102, 102);">More Sesame Seed Uses:</span><br /><ul><li>Dress up your veggies! Jon likes <a href="http://cindalouskitchenblues.blogspot.com/2007/09/sesame-green-beans.html">honey sesame green beans</a> or broccoli<br /></li><li><a href="http://cindalouskitchenblues.blogspot.com/2007/08/gf-df-cf-low-carb-desserts.html">homemade raw (Vegan) food bars</a></li><li>toss into any bread, <a href="http://cindalouskitchenblues.blogspot.com/2007/09/flourless-cashew-cookies-vegan-paleo.html">cookie</a>, or <a href="http://cindalouskitchenblues.blogspot.com/2007/11/cinnamon-cranberry-banana-bread-muffins.html">muffin</a>/pancake recipe<br /></li></ul>Sesame seeds are high in <span style="color: rgb(102, 0, 204); font-weight: bold;">Omega 6 fatty acids which are <a href="http://cindalouskitchenblues.blogspot.com/2007/08/best-choices-for-gluten-free-foods-and.html">healthy fats</a></span>, but <span style="font-weight: bold; color: rgb(102, 51, 102);">should not be over consumed</span> since the average diet is already too high in Omega 6 fats compared to Omega 3's. Sesame seeds have a whopping (that sounds quantifiable and scientific doesn't it?) amount of <span style="color: rgb(102, 0, 204); font-weight: bold;">copper, manganese, tryptophan, iron, and some B vitamins</span> to name a few. They also pack a fair amount of <span style="color: rgb(102, 0, 204); font-weight: bold;">fiber</span> for such tiny little packages. The <a style="font-weight: bold;" href="http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=19">entire nutritional profile</a> from <a href="http://www.blogger.com/www.whfoods.org">World's Healthiest Foods</a> shows the nutrient scale and there's also a great <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84">in depth article</a> on the seeds.<br /><span style="display: block;" id="formatbar_Buttons"><span class="on" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span></span><br />Be warned, however, that sesame seeds can be allergenic to some. Those of us with Celiac or gluten intolerance seem to garner the blessing of having multiple trigger foods (at least while the intestines are still healing). The other disclaimer for sesame seeds involves their oxalate content. Oxalates in the hull of the seed are generally bound in calcium oxalate and some doctors believe that they can aggravate kidney conditions, leading to kidney stones. The verdict is still out on this matter, since dietary intake of oxalates like those found in sesame seed hulls only amount to about 15% of the oxalate in calcium oxalate stones. The general wisdom among experts is, according to <a href="http://www.whfoods.com/genpage.php?tname=george&dbid=48">WHF</a>,<br /><blockquote>"that dietary restriction cannot significantly reduce risk of stone formation". </blockquote>In addition, oxalates are naturally present in a full spectrum of fruits and vegetables are normally present no issues with stone formation. Just to be on the safe side, buy the hulled sesame seeds or lightly colored jarred tahini since these varieties have the hull (and thus the calcium oxalate) removed. Of course when you remove the hull you lose nutrition, but a compromise can be struck if you are worried about kidney stones. More <a href="http://www.whfoods.com/genpage.php?tname=george&dbid=48">interesting stuff on oxalates</a> is here at <a href="http://www.whfoods.com/">World's Healthiest Foods</a>.<br /><br />A balance must be struck in diet just like everywhere in life, but natural and organic tahini is a great and far superior source of Omega 6's as compared with many popular vegetable oils touted for their "healthy mono and polyunsaturated fat content." The problem with many <span style="color: rgb(153, 51, 0);">vegetable oils,</span> as I've talked about from time to time, is that virtually all of them <span style="font-style: italic;">except</span> commercial extra virgin olive oil <span style="color: rgb(102, 0, 0);">are refined, bleached, or deodorized. These processes damage the unsaturated fat in the oil since the less saturated the oil, the more it is vulnerable to heat, light, and processing damage.</span> So although you think or read the hype about soybean (<a href="http://cindalouskitchenblues.blogspot.com/2007/09/sorry-that-soy-latte-is-not-healthy.html">a particularly poor oil choice</a>), corn, canola, and even sunflower or safflower oils being "healthy," your oil is likely already rancid or damaged. Damaged oil wrecks havoc on our bodies as toxins, but no more about that here. I sound brooding and hell-bent on bringing down the vegetable oil market. If anyone's interested in more details about these fats and oils and the commercial propaganda surrounding them, please comment and let me know. I can expand on the subject and/or point you to <a href="http://astore.amazon.com/googlecom0bd-20/detail/0920470386/103-9804314-2993459">fantastic references</a>. It is always best to keep it simple. We use extra virgin olive oil (no heat - dressing and marinades only) and organic virgin coconut oil (for any heat or cooking) exclusively; you can't find another oil in our house except the fat stored in nuts :) This cuts down on buying multiple kinds of different oils and actually saves money and time at the store. It is my advice and practice. <span style="color: rgb(0, 0, 153); font-weight: bold;">If you can do dairy and aren't quite thrilled about coconut oil, another good alternative is full-fat REAL butter, especially grass fed goat or cow butter</span>. The saturated fats are what you need for heat and cooking since they are not destroyed by heat and light, (as opposed to margarine, vegetable (and olive) oils, and reduced or fat free products.) If only we could see our insides, then we'd all be a lot more picky about what we eat and how we prepare it. :)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMUAvBBLGnmk6Vr6jzdeH4fnJF9rZy6PfSaAgkNSxJhRw8V0lFgEUsTjIDxn2W1H9-r4WR1OdK0fhSBlyZ-YA9oq5ACPhwg8U6ty1OEHkXURTC8RkpHTdnipncdh4RN1soooCSKVbKbHs/s1600-h/Tahini(2)Comp.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMUAvBBLGnmk6Vr6jzdeH4fnJF9rZy6PfSaAgkNSxJhRw8V0lFgEUsTjIDxn2W1H9-r4WR1OdK0fhSBlyZ-YA9oq5ACPhwg8U6ty1OEHkXURTC8RkpHTdnipncdh4RN1soooCSKVbKbHs/s400/Tahini(2)Comp.jpg" alt="" id="BLOGGER_PHOTO_ID_5228074632626753730" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cindalouskitchenblues.blogspot.com/"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp5zprIMWT8UAaLCa6prvF72kafjj24nmVPz4mrImspJUjNxniPKhiyhtmvz0lzM_9Qn57wsZZ3QaC4I0gQoEu1ook48k5yW4UdZArwmUKWsbwujWGOaPIMBe3TZo3UgvXK-LEMlg7RNo/s400/tomato_header.jpg" alt="Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes" id="BLOGGER_PHOTO_ID_5108235480746101298" border="0" /></a><br /></div></div></span>Cindyhttp://www.blogger.com/profile/17327853968390616647noreply@blogger.com25