Tag: recipe

  • Popular Hummus Brands Contaminated with Herbicide

    Is your healthy hummus is filled with glyphosate a weed killer that’s a probable carcinogen and endocrine disruptor? Moms Across America released test results of 10 hummus samples from 8 brands and all but 1 tested positive for glyphosate weedkiller (Roundup herbicide). 

    Lilly’s Hummus representative stated that they source their garbanzo beans from organic farmers in California. When asked about the absence of glyphosate in their products they stated, regarding their suppliers, “They perform random field pre-checks on crops, and recognize glyphosate as one of the worst herbicides. We’re very gratified to produce a nourishing product safe for individuals and families free of this substance.”

    Moms Across America says, “The issue is making sure the organic garbanzo beans are really organic. We encourage brands to do their due diligence. Thank you Lily’s for sourcing non-glyphosate sprayed garbanzo beans.” 

    Why is hummus contaminated?

    There are 2 likely sources of glyphosate in the hummus. First, legume and seed crops (non-organic) are routinely sprayed with Roundup as a pre-harvest desiccant (drying agent). Secondly, most hummus seems to have canola oil on the label (rather than olive oil as the only oil) and canola oil is almost always GMO and engineered to be Roundup Ready (live through field spraying with Roundup).

    Want to know for sure what’s in your hummus? Make it from scratch with organic ingredients.

    Hummus the Easy Way

    Ingredients:

    1. 2 cups drained well-cooked or canned chickpeas (garbanzo beans)
    2. One large eggplant roasted until soft (350˚ for 15- 20 minutes), cooled, peeled and seeded for added nutrition
    3. 1/4 cup extra-virgin olive oil
    4. 3-4 cloves garlic, peeled (saute before adding for a sweeter hummus)
    5. Sea Salt and freshly ground black pepper to taste.
    6. Juice from 1 lemon (seeded)
    7. 1/2 tsp. Lemon Powder (optional – frozen, dehydrated, and powdered form available from Fred Meyer’s or online by TrueLemon)

    Directions:

    Mixed together 1 minute or so in a Cuisinart until smooth. Taste, add more salt, lemon juice, OO as desired. 
    Serve with pita bread and carrot and celery stalks.

    Kids love this, but I introduced them all to lemons as babies. 
    contributed by Deborah Zee 

    More about the tested hummus products from Moms Across America:   https://www.momsacrossamerica.com/_healthy_hummus_contaminated_with_weed_killer

    Summary of Glyphosate’s Danger to Human Health

    Independent, peer-reviewed scientific evidence now shows that glyphosate’s harm to human health could begin at the ultra-low levels of 0.1 parts per billion (ppb). As little as 0.05 ppb of glyphosate causes liver and kidney damage in rats, along with changes in the functions of more than 4,000 genes. SOURCE 

    If you’d like to learn more about gene alterations, this is a highly recommended book.

    What gets overlooked by researchers is the synergistic effects of glyphosate with other toxins that are being used along side glyphosate. They also spray pesticides on the same things they spray glyphosate on. Its difficult to find studies accessing what the effects of that are but you can see the dramatic rise in cancer that coincides with the increase in glyphosate usage so it is working synergistic-ally with other toxins.

    The EPA’s “allowable” level of glyphosate found in U.S. drinking water is 700 ppb of glyphosate. 

    Feeding Lies

    For years Monsanto has been dogged by questions about the safety of glyphosate for humans, animals and the environment, and for years the company has denied or dismissed claims of its products’ links to a range of serious side effects—including birth defects, cancer, autism, non-Hodgkins lymphoma, kidney disease, wildlife and aquatic abnormalities and death, and even the deaths of butterflies and bees.

    But new information has come to light that shows Monsanto not only knew of the biochemical hazards of glyphosate, but did not reveal the results of its own studies that corroborated several scientific challenges to its product. Recently released court documents clearly show Monsanto knew the toxicity of their product and intentionally covered up the dangers to humans and the environment. 

    Humans Contaminated

    Glyphosate is found in vaccines, breastmilk, urine, water. Its detected at high levels in Cheerios, the “irresistible taste of golden honey that also provides 12 essential vitamins and minerals” for American children, contains 1,125.3 ppb.

    Future historians may well look back upon our time and write, not about how many pounds of pesticide we did or did not apply, but about how willing we are to sacrifice our children and jeopardize future generations with this massive experiment we call genetic engineering that is based on flawed science and failed promises just to benefit the bottom line of a commercial enterprise.   – Don M. Huber, Professor Emeritus, Purdue University; COL (Retired) AUS-Medical Intelligence

    SOURCES:

    https://hfi.designbyparrish.com/monsanto-isnt-feeding-the-worldits-killing-our-children

    https://www.momsacrossamerica.com/glyphosate_testing_results

    https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf

    https://www.momsacrossamerica.com/_healthy_hummus_contaminated_with_weed_killer

    Study showing GMO corn causes gut damage: http://www.scirp.org/Journal/PaperInformation.aspx?PaperID=85687

  • Sunday Brunch Paleo Sweet Potato Hash

    This Paleo Sweet Potato Hash has only 4 ingredients, but is loaded with flavor! Easy, delicious, and healthy! Whole30, gluten free, dairy free, and a great way to start the day!  This skillet serves two, for for family sized add a couple more eggs and have it feed more. I love that it’s an all-in-one breakfast, no sides needed! You have your carbs, protein, fat, and so much flavor!!

    The crispy salty bacon, soft onion, the slight sweetness from the sweet potato and the runny egg make for the perfect bite! You’ll be hooked once you try it! You will also love how easy it is.

    The sweet potato needs to be cooked since it won’t be in the pan long enough to cook from raw. I like to make mine a day ahead, just baked for an hour in the oven. You could even bake a few potatoes and eat this skillet all week. The bacon needs to be cut small in order to get crispy and I find that scissors work best for this. Just chop into little pieces as even as possible. I usually bake my bacon, this is the one exception I make. Cooking the bacon first means no other fat is needed. Everything is just cooked in the bacon fat making it extra delicious!!

    Paleo Sweet Potato Hash

    Ingredients

    • 8oz uncured bacon, cut into small pieces
    • 1/2 large onion, diced
    • 1 large cooked sweet potato, chopped
    • 4 eggs
    • salt and pepper to taste

    Instructions

    1. In a 10 inch skillet (I love cast iron) over medium heat, cook the bacon until crispy.
    2. Add the onion and cook until softened- about 5 minutes.
    3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
    4. Make 4 little spaces in the mixture and crack an egg into each one.
    5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
    6. Sprinkle a little salt and pepper over each egg.
    7. Serve straight from the skillet.

    http://www.jaysbakingmecrazy.com/2016/02/01/paleo-sweet-potato-hash/

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    This article originally appeared at: http://www.jaysbakingmecrazy.com/2016/02/01/paleo-sweet-potato-hash/.
  • Get Your Kids To Eat: Celery

    Get Your Kids To Eat: Celery

    Ever heard of phytonutrients? They are what makes celery stand out among other raw greens. Phytonutrients are an antioxidant that help prevent damage done to body fat and blood vessel walls. This may not sound important, but to put it in common terms blood vessel damage leads to many of the diseases we see today. Be sure to use strong fruit to balance out the potent flavor of the celery stalks and/or leaves.
    Some love it, some can’t stand it. 
    Our family discovered that if you de-string celery, many kids will come around. Its that gag reflex with a celery string hits the back of your throat that causes the aversion to celery. 
    De-stringing celery turns into a game which makes eating food a bit more fun. Here is how to de-string your celery:
    • A simple pop and pull technique. 
    • Snap the top portion of the celery stalk. 

    • Take the cut piece and gently peel the strings away from the celery rib. As you pull the strings, it will release down the whole rib of celery.

    If you do not get all of the strings with the first pull, take a knife and gently lift a string from the end. Once you get an end sticking up, you can pull that string all the way down the rib of celery.

    There you have it – string-free celery for the whole family to enjoy!

  • Get Your Kids To Eat: Cilantro

    Get Your Kids To Eat: Cilantro

    Most fast food is dipped, cooked, and lathered in all sorts of unhealthy things that cause high blood sugar and cholesterol, but not this “fast food.” One of the remedies for lowering blood sugar and cholesterol is cilantro, and its fast and easy to add to your daily smoothie! Try it with lime juice and other tropical treats.

    Here is how our family sneaks cilantro into SMOOTHIES. 

    GREEN SMOOTHIE WITH CILANTRO: 
    1. 3 ice cubes.
    2. 1 fresh or frozen medium banana.
    3. 1/2 cup cilantro.
    4. Juice of 1/2 lime.
    5. 1/2 tablespoon coconut oil.
    6. A dash of Celtic sea salt or other high quality salt.
    7. A little honey, maple syrup, or stevia to sweeten (optional)
    We also love in our SALSA. Throw all the ingredients into a food processor and pulse a couple times.
    HOMEMADE SALSA:

    • 6 tomatoes of varying sizes, chopped
    • 4 small jalapeno peppers* (leave the seeds in for an extra kick)
    • ½ onion
    • ¼-1/2 cup fresh cilantro
    • 3 garlic cloves
    • 1½ to 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • 2 tablespoons lemon juice (about ½ lemon, juiced)
    And, we love it even on our salads.
    FRESH GREENS SALAD WITH HERBS:
    • ½ head green cabbage
    • ¾ c. thinly sliced white onion
    • ½ c. fresh cilantro
    • ¼ c. vegetable oil
    • 3 tbsp. fresh lime juice
    • 1 tbsp. apple cider vinegar
    • 2 tsp. Freshly ground pepper
    How do you help your kids acquire the test for healthy foods?
  • Make A Valentine’s Treat That’s Good For Your Heart!

    Make A Valentine’s Treat That’s Good For Your Heart!

     
    Who wants Peanut Butter, Banana and Dark Chocolate Frozen Truffles! 
    GUILT FREE TREAT as DARK CHOCOLATE IS GOOD FOR YOU (in moderation of course!)

    Peanut Butter, Banana and Dark Chocolate Frozen Truffles

    Yield: 20-24 truffles

    These frozen truffles are not only super rich and chocolaty, but they are made with healthy ingredients! The oil is used to thin the chocolate to make it easier for dipping. You can forgo the oil, but it will be more difficult to coat the truffles. Don’t worry if they don’t look like perfectly shaped spheres. They will still look and taste amazing!

    Ingredients

    • 2 large bananas, peeled ( about 8 ounces without the peel)
    • 1/3 cup natural peanut butter, crunchy or smooth (make sure to stir well)
    • 1-1/4 cups dark chocolate chips (preferably with a cocoa % of at least 65%)
    • 2 teaspoons neutral flavored oil or coconut oil (I prefer to use heart healthy Thrive Culinary Algae Oil)

    Instructions

    1. Slice the bananas and place on a parchment or silcone baking mat lined sheet pan. Place pan in the freezer and allow bananas to freeze for about 1 hour.
    2. In the bowl of a food processor, add the frozen banana slices and peanut butter. Process until mixture is smooth. You will probably need to scrape the bowl multiple times before the mixture fully comes together.
    3. Spoon banana mixture into a bowl and place in the freezer until mixture is firm. Start checking after about 1-1/2 hours.
    4. Remove banana mixture from the freezer. If mixture is too firm to scoop, allow to thaw for about 10 minutes. Using a scoop or melon baller with a 1″ diameter, scoop out balls of banana mixture and place back on the lined sheet pan. If this gets a little messy, form balls the best you can with your fingers. Place sheet pan in freezer until balls are frozen, about 15 minutes.
    5. Right before you’re ready to remove the banana balls from the freezer, place the chocolate chips and oil in a microwave safe bowl. Microwave in 20 second increments until the chocolate is melted. Stir chocolate chips after each round. It shouldn’t take you more than a few rounds in the microwave.
    6. Place a banana ball on a fork and dip into the bowl of chocolate. Use a spoon to pour chocolate over the top.
    7. Put truffles back on the lined sheet pan and place in freezer until chocolate is hardened, about 5 minutes. Place truffles in an airtight container and store in the freezer until ready to eat.
    8. When ready to eat, allow truffles to thaw for 5 minutes.
    4.7.2.17

    http://tastybalancenutrition.com/valentines-treat-heart-health/

    Recipe by Lindsey Pine MS, RD, CSSD, CLT
  • Cinnamon Pancakes

    Cinnamon Pancakes

    A hearty delicious breakfast for the person with a sweet tooth.

    Ingredients List

    •1 tbsp coconut oil

    •2 eggs

    •6 tbsp water

    •¼ tsp salt

    •4 tbsp almond flour

    •2 scoops Maximized Living Grass-fed Whey Protein Vanilla

    •1 tsp vanilla extract

    •Stevia or xylitol to taste

    •2 tsp butter(raw or grass-fed)

    Toppings

    •1 ½ tbsp butter(raw or grass-fed)

    •2 tsp cinnamon and stevia or xylitol to taste

    Cooking Directions

    Melt coconut oil in a small bowl for 20 seconds on the stove top. Add eggs and whisk together. Add water, almond flour, and whey protein powder, beating well after each addition. Melt butter in medium-sized skillet over low heat. Pour half of natter into pan. Once edge have set and begun to turn light golden brown flip over with a spatula. Cook on the other side for 1-2 minutes. Transfer to plate. Repeat with remaining batter. Mix cinnamon and sweetener in small bowl. Top each pancake with butter and cinnamon mixture.

    Dr. Rosie Main
    MAIN HEALTH SOLUTIONS

    2300 W Everest Ln, Ste
    175 Meridian, Idaho

    @MainHealthSolutions

    Call (208) 859-6170

    rjmaindc@yahoo.com

    http://www.maximizedlivingdrmain.com/

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    This article originally appeared at: http://maximizedliving.com/cinnamonpancakes.
  • 4 Recipes for Creamy Gluten-Free Cheesecake

    4 Recipes for Creamy Gluten-Free Cheesecake

    Basic Gluten-Free Cheesecake

    SERVES 12

    Modify this versatile recipe using different crusts and toppings to suit your needs. It’s fun to create different desserts using one basic no-fail cheesecake.

    2 (8-ounce) packages cream cheese or dairy-free cream cheese, room temperature
    1½ cups sugar
    5 eggs, room temperature
    2 cups Greek yogurt, sour cream or dairy-free sour cream
    2 tablespoons cornstarch or arrowroot
    1 teaspoon pure vanilla extract
    1 gluten-free crust of choice, pre- baked
    – Topping of choice

    1. Preheat oven to 250 degrees.

    2. Beat the cream cheese until fluffy. Add the sugar and continue beating for a few minutes. Add the eggs one at a time, beating to combine. Then beat in remaining ingredients.

    3. Pour the filling into a springform pan that contains a cooled prebaked crust.

    4. Bake in preheated oven on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard. Begin checking after 90 minutes. Internal temperature should be 150 degrees.

    5. Turn the oven off and leave the cheesecake inside for about an hour. Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.

    6. Remove cheesecake from the oven and cool completely before chilling in the refrigerator. Cover with toppings of your choice. Slice and serve.

    Each slice with graham cracker crust contains 581 calories, 44g total fat, 24g saturated fat, 0g trans fat, 205mg cholesterol, 373mg sodium, 42g carbohydrate, 1g fiber, 11g protein.

    Dairy-Free Cheesecake

    Find even more Gluten Free and Dairy Free Recipes at: http://www.glutenfreeandmore.com/issues/4_8/Gluten-Free-Cheesecake-Guide-2054-1.html.

  • Kid-Friendly Cough Syrup

    Kid-Friendly Cough Syrup

    This Idaho family approved cough syrup is especially helpful with a congestion-related cough.

    The Components

    Lemon Juice

    Lemons are good for detoxing the body, in this case from an illness. They are also high in vitamin C, which is immune boosting. It is naturally anti-viral and anti-inflammatory. It’s also good for breaking up mucous that may be on the throat causing the cough.

    Honey

    Honey, especially raw honey, is well known for its many benefits. It is anti-bacterial, anti-viral, and full of antioxidants. If you’re careful with only slightly heating this and you buy local raw honey it should help even more with an allergy related cough due to honey’s ability to help arm your immune system for dealing with local allergens.

    Coconut Oil

    Coconut oil has many amazing properties, but the important ones here are the anti-bacterial, anti-microbial, anti-viral, and anti-inflammatory properties. All these make it perfect for fighting winter colds and viruses. It has even been shown that coconut oil can bolster the immune system by improving white blood cell counts, which directly fights viruses and infections.

    Together this syrup fights inflammation, bacteria, and viruses while soothingly coating the throat and breaking up mucous.

    How to Make It

    4 Tablespoons Lemon Juice

    1/3 Cup Honey (Preferably Raw)

    2 Tablespoons Coconut Oil

    Pic 1

    Place in a small pot and gently heat on a very low temperature, just enough to melt the coconut oil and warm the honey to mix easily.

    Pic 2

    For long term, you should store in the refrigerator but I leave it on the counter for a few days when there is illness in the house. Near the stove or warm crock pot (I use mine often for making broth when sick) will keep the coconut oil melted. Otherwise the coconut oil will solidify and you will need to melt it again before administering.

    Administer usually 3 times per day one tea spoon for child, and double dose for adults…

    Add-ins

    We’ve also added a bit of oregano oil into the syrup when fighting off something pretty bad. Oregano oil is an amazing natural antibiotic. Be sure to use a high quality essential oil for ingestion.

    Cayenne pepper or Apple Cider Vinegar can also nicely break up the mucous causing many coughs.

    This article originally appeared at: http://www.modernalternativehealth.com/2014/03/04/kid-friendly-cough-syrup/

    Another favorite source for natural treatments is Heather’s blog http://www.mommypotamus.com/

    How do you treat coughs at home? What other things would you add?