powder contains mostly certified organic dried berries, fruits and vegetables. Red
Alert Phytonutrient antioxidant
Energy Drink formula may help to boost energy and balance blood sugar as
well as decrease cravings and improve immune function. It supports weight management and helps alkalize
and buffer pH. Red Alert Phytonutrient
antioxidant Energy Drink provides 30 calories and 2 grams carbohydrates per
It contains a proprietary probiotic blend to aid healthy digestion. This special anti-aging formula contains no added stimulants or sugar. Suggested usage: Mix one level scoop (provided in the canister) with 6-8 ounces of cold water or yogurt. Stir briskly or shake in a closed container. Enjoy one or more times each day.
Remember, the process of germination fundamentally changes the nutrient composition of dried seed. Nutrients including enzymes, amino acids and vitamins are substantially increased and become more bio-available, allowing for more efficient absorption. The "anti-nutrients" such as phytic acid, enzyme inhibitors and insoluble fibers are diminished, again encouraging increased bio-availability and nutrient absorption.
day with a smoothie is way to get some nutrition in first thing. It takes very little time
and will keep you going through lunch. You can power pack them with super foods
that you might find difficult to consume on their own.
When it comes to smoothies, there are no absolute rules to follow. Combinations are endless and you can put whatever you like and need in them. Here is a healthy smoothie idea that is full of nutrients that will increase your wellbeing, and it is delicious.
* 2 tablespoons each of flax seeds and hempseeds that have been soaked overnight. This releases their goodness and makes them easier to absorb. These are packed with high quality protein, essential fats and needed fiber essential for our physical and mental health.
* Frozen Acai berry pulp (high in antioxidants and other powerful nutrients). Acai berry has a similar amount of protein as a whole egg. It also has 16 identified antioxidants and phytonutrients, with more surely to be identified. Currently, the ORAC value, which stands for the measure of the berry’s antioxidant properties, is the highest for all edible berries.
The fatty acid profile of the Acai berry can be compared to olive oil and it has 10 times as many antioxidants as grapes have! Another impressive quality of the Acai berry is that it has up to 30 times the amount of anthocyanins that red wine has. Anthocyanins reportedly have anti-inflammatory qualities, so the Acai berry could potentially be helpful for those with arthritis or inflammation of the joints. The berry has lots of vitamin E and other vitamins, too, in addition to a low glycemic index and lots of dietary fiber.
Were the Acai berry to be grown in the United States it would likely be similar to a grape in nutrition and antioxidants. That is because the harsh environment where the Acai berry grows makes it rich in nutrients and antioxidants and those conditions are not present in the US.
* 25 Fresh
Blueberries (the age defying fruit).
* 4 frozen organic strawberries (loaded with zinc and other nutrients to make you feel great).
* 1 banana (a gram of protein and packed with potassium; one of the best ingredients to thicken and bulk out smoothie recipes).
* A tablespoonful of bee pollen (one of the best longevity foods, fights colds and flu).
* Enough water to make it a nice consistency (essential to our lives).
* Sweeten smoothie naturally with fruit or low-glycemic sweeteners that will not raise blood sugar, or use½ or less of1 small packet of Stevia.
Do’s and Don’ts in vegetable smoothie making:
Do not use raw cruciferous vegetables, like cabbage, collards, kale, cauliflower, arugula, Brussels sprouts and broccoli. Large amounts of these raw vegetables have thyroid suppressing properties and are best eaten steamed, lightly cooked or fermented.
Do use plenty of raw non-cruciferous
veggies and fresh garden herbs like celery, romaine
lettuce, parsley, cilantro, basil, cucumbers, green beans, sprouts, yellow
squash and zucchini. Vegetables and
herbs are packed with vitamins and minerals and provide delicious flavor for
Use caution with the use of beets, carrots or other root vegetables because they become very sweet when juiced or blended into smoothies. If yeast or viral infections are under control, you may add small amounts of these sweet tubers into smoothies if they are well balanced with mostly alkaline-forming vegetables. It is the mineral-rich vegetables and the fiber in the blended smoothies that helps keep smoothies more alkaline
According to Donna Gates, the
Principle of Balance between expansive and contracting foods suggests that since veggies are
slightly expansive a pinch of Himalayan Salt and/or a
dash of Wheat-Free Low Sodium Tamara (by San-J) can be used to
create more balance.
A scoop of Vitality SuperGreen with its fermented algae, fermented green veggies and cereal grasses is a nutrient-dense addition that alkalizes.
Do use a healthy, organic form of fat, like avocadoes, unrefined hempseed oil, flaxseed oil (or their soaked seeds), cod liver oil, evening primrose or melted ghee or coconut oil. These add flavor and body, plus fat helps keeps one’s body feeling satisfied longer.
Do add sea veggies like Wakame or Irish moss. A small amount goes a long way but they do provide additional proteins, iodine and other minerals that can ensure that you start your day with extra energy and even more brain power.
Do use fermented foods and drinks in your smoothies. Using a probiotic liquid like a few ounces of Innergy-Biotic will add a balancing sour taste, much like lemon juice would. The addition of beneficial microflora to help promote your best inner ecosystem in the power center of your body, your intestines, balances immunity! Even adding a spoonful of cultured vegetables works really well and has many excellent benefits.
Do not combine vegetables and most fruits in smoothies. However, having said that, a very sour Granny Smith apple and other sour fruits like lemons, limes, noni, acai, cranberry and pomegranate juice concentrates may be okay for most of us. Fruits digest so quickly that they usually do not combine well with any other foods. Blended smoothies may be an exception. It’s a matter of finding your uniqueness. See what your body likes best.
Do try significant amounts of a soaked nuts or seeds or even a spoonful of any nut or seed butter that your body seems to like. These add texture, consistency and flavor.
Strawberry Delight (Smoothie) (1 serving)
Put all the ingredients in a blender, mix and leave to cool and get thicker in the refrigerator.
Green Super food Smoothie
This wonderful tasting Green Super food Smoothie is sure to transform your morning; it's a favorite of the team members at Food Matters! Take it first thing after drinking plenty of water and before any solids. Try your variation for a week and see your life explode with energy! The following recipe makes 2-3 glasses:
small avocado and/or 1 banana
1 handful of baby spinach leaves or rocket leaves
1 heaping tablespoon of barley grass powder
1 teaspoon spirulina or blue green algae
1 tablespoon of raw honey or agave nectar
1 tablespoon of bee pollen
1 tablespoon of raw cacao powder
1 tablespoon of maca powder
1 cup of ice and 2 cups of water
All ingredients should be as organic as possible, as local as possible and as fresh as possible. Blend all ingredients in a high speed blender and voila! http://www.foodmatters.tv/green-superfood-smoothie.html
The avocado provides beneficial monosaturated oil if used, otherwise add 1-2teaspoonfuls of tasty cod liver oil, coconut oil, sesame oil or soaked chia, hemp or flax seed (rich in oil and proteins that started as one ounce dry weight).
AVOCADOS burst with nutrients, vitamins, A, B-complex, C, E, H, K, and folic acid, plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids with 18 amino acids in all, plus 7 fatty acids, including omega 3 and 6.
The avocado is calorie dense, (one-half cup pureed flesh contains 204 calories), including the benefits of its total beneficial fat content of 19.9grams. One-half cup of pureed avocado packs 2.4grams of protein with 3.1grams of fiber. Using that same quantity, the avocado contains only 8grams of carbohydrates and a surprising 704 IU of vitamin A. It is rich in the B vitamins, especially niacin, at 2.2mg, folic acid at 75mcg, calcium at 13mg, iron at 1.36 mg, and significant potassium at 729mg.
Avocados contain more protein than cow’s milk, about 2% per edible portion. Since rapidly growing nursing infants obtain no more than 2% protein from mother’s milk, we can safely assume that children and adults do not regularly require foods richer in protein than avocado. Our bodies recycle approximately 80% of our protein. Cooked protein is denatured and largely unusable, thus our protein need is far lower than what is taught by conventional dietetics.
A small avocado will provide more usable protein then a huge steak because well-done protein in meat is deranged and mostly unavailable to our liver, the organ which makes all of our body’s protein. High temperature cooked is a prime culprit in our country’s high rate of cancer, as well as colitis, Chron’s disease and many other syndromes. Ripe, raw organically grown avocados are naturally pure and furnish all elements needed to build highest quality protein in our bodies.
Water content of avocado by weight averages 74%. Because avocado is a ripe, watery, enzymatically-alive fruit, it ranks as the most easily digested rich source of fats and proteins in whole food form. The ripening action of the sun “predigests” complex proteins into simple, easily digested amino acids. The fat content (by weight) varies from 7 to 26 % according to the variety, averaging 15%. Approximately 63% of the fat in avocados is monounsaturated, 20% is polyunsaturated and 17% is saturated. Avocados are a perfect source of dietary fat, appetizing in their raw state, digestible and pure.
Avocado is an alkalinizing food. The mineral end products of metabolism have an alkalinizing effect in the blood and other bodily fluids. Because the human body works to maintain a slightly alkaline pH, an alkalinizing diet is the most healthful way of eating, especially at brunch, lunch and evening-time snacks. Meat, dairy and most unsoaked raw nuts create acidity in the body, and are best eaten 6-8AM or 6-8PM. Especially in the evening, eating excessive grains or animal protein causes leaching of alkalinizing calcium from our bones to buffer the excess acidity, leading to thinning skin, muscles and osteoporosis.
Avocado eaters typically experience more lustrous hair, softer, smoother skin, more pliable nails, fewer joint problems, slimmer belly, less body odor, improved mental function and enhanced libido.
Banana/Plantain There are two main varieties of bananas, the fruit or sweet banana and the starchy plantain. The fruit banana is eaten raw out of hand when it turns yellow and develops a succulent sweetness with a soft, smooth, creamy, yet firm pulp. The plantain, a cooking banana, is also called the meal, vegetable or horse banana.
Plantains have lower water content, making them drier and starchier than fruit bananas. Surprisingly, 80% of the bananas grown throughout the world are of the plantain or cooking variety. To many tropical cultures, plantains are an important part of the daily diet and are prepared in as many ways as other cultures have devised for potatoes. The bitter, astringent taste of unripe fresh green bananas and plantains is caused by the high levels of free, active tannins, which also depress the digestibility of dietary proteins
One large banana, about 9 inches in length, packs 602mg of potassium with only 140 calories. A large banana has 2grams protein plus 4grams fiber. Those reducing sodium in their diets can't go wrong with a banana with its mere 2mgs of sodium. There are 36grams of carbohydrates in a large banana.
Vitamins and minerals are abundant in the banana, offering 123 I.U. of vitamin A for the large size. A full range of B vitamins are present with .07mg of thiamine, .15mg of riboflavin, .82mg niacin, .88mg vitamin B6, and 29mcg of folic Acid. It even contains13.8mg of vitamin C. On the mineral scale calcium counts in at 9.2mg, magnesium 44.1mg, along with trace amounts of iron and zinc. Banana is among the healthiest of fruits. Plantain, when cooked, rates slightly higher on the nutritional scale in vitamins and minerals but similar to the banana in protein and fiber.
Bananas are eaten raw, either alone or cut in slices with sugar and cream, or wine and orange juice. They are also roasted, fried (just to a golden yellow) or boiled, and are made into fritters, preserves, and marmalades. Panchamrutham, banana confections that are spiced and sweetened with honey, are a favorite in India.
Other favorites of India include Sweet Banana Lassi, a sweet cooling beverage made of yoghurt and banana, and a sweet yoghurt cheese made with banana, pistachios and almonds, and spiced with cardamom. Brazilians make a dessert with mashed bananas mixed with brown sugar, grated ginger, and cinnamon or cloves. This mixture is slowly cooked over low heat until it thickens. When cool, it is molded into a roll, then sliced and served cold.
Unripe bananas stored in the refrigerator will not ripen properly because the cold stops the ripening process. Bringing refrigerated bananas back to room temperature will not reverse the process. However, once bananas are ripe, they can be refrigerated for up to two weeks. Take note that their skins will turn black.
Most fruits give off an ethylene gas in the process of ripening. Because bananas release a higher concentration of ethylene gas, they ripen quickly. If you've bought green bananas and want to accelerate the ripening, place them into a paper or plastic bag. Adding an apple to the bag will encourage faster ripening. To take advantage of very ripe bargain bananas, simply peel them, cut them into chunks, and wrap them. Tuck them into the freezer and use as needed for smoothies, or defrost and mash them for banana ‘ice cream’ or for baking or making fruit sauces.
Plantains can be boiled, roasted, baked, or stressfully deep-fried. First, score each plantain lengthwise with a sharp knife, then peel. Slice fully ripened plantains about 1/4-inch (1 cm) thick and spread them on a lightly oiled baking sheet. Bake at 350degrees until yellow for about 10 minutes. Turn them, and bake another 10 minutes until golden yellow. Enjoy as a simple dessert or serve baked plantains as a side dish at the dinner table.
Plantains can also be eaten uncooked if left to ripen fully with their skins completely blackened and pulp almost mushy when gently squeezed. Mashed ripe bananas can be added to breads, pancakes, cakes, muffins, and cookies. One mashed ripe banana, or approximately 1/3 cup (80 ml), can take the place of one egg when baking.
Pineapple, Ananas comosus, has been used as a medicinal plant in several native cultures and bromelain has been known chemically since 1876. Bromelain is an enzyme found in the stem and fruit of the pineapple plant. It is best known as a digestive aid and for its anti-inflammatory effects in traumatic injuries and after surgery.
has also been used successfully to treat a number of disorders including heart
disease, arthritis, upper respiratory tract infection, and Peyronie's disease (where
the genito-urinary tract and can cause sexual dysfunction in men). It has been
used successfully to heal wounds caused by burns and increases the penetration
and effectiveness of antibiotics.
Bromelain anti-inflammatory activity is due to a variety of physiological actions. Bromelain inhibits inflammation at the sites of injury and is known to digest blood clots. In soccer players suffering from ankle injuries, bromelain supplements accelerated healing and got players back on the field about 50% faster than athletes assigned to receive placebo.
It can help reduce inflammation, speed healing of bruises and other tissue injuries (including fractures) and reduce overall recovery time. In patients recovering from facial and various reconstructive surgeries, treatment with bromelain significantly reduced swelling, bruising and stiffness. Bromelain treats traumatic injuries, joint inflammation and aids surgical recovery. Known for digestive support, it also has anti-tumor activity and treats cardiovascular disease.
Bee Pollen is the male seed of flowers. It is required for the fertilization of the plant. The tiny particles consist of 50/1,000-millimeter corpuscles, formed at the free end of the stamen in the heart of the blossom. Every variety of flowers in the universe puts forth a dusting of pollen. Many orchard fruits and agricultural food crops do so too.
Bee pollen is the food of the young bee and it is approximately 20-40% protein. Considered one of nature's most completely nourishing foods, it contains nearly all nutrients required by humans. About half of its protein is in the form of free amino acids that are ready to be used directly by the body. Such highly assimilable protein can contribute significantly to one's protein needs.
Bee pollen contains all the essential components of life. The percentage of rejuvenating elements in bee pollen remarkably exceeds those present in brewer's yeast and wheat germ. Honeybee pollen is the richest source of vitamins found in nature in a single food.
Its content of rutin alone should justify taking at least a teaspoon daily, if for no other reason than strengthening the capillaries. Pollen is extremely rich in rutin and may have the highest content of any source, plus it provides a high content of the nucleic acids RNA [ribonucleic acid] and DNA [deoxyribonucleic acid]. Bee pollen is a complete food and contains many elements that products of animal origin do not possess. Bee pollen is richer in proteins than any animal source. It contains more amino acids than beef, eggs or cheese of equal weight. Bee pollen is particularly concentrated in all elements necessary for life.
Maca The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. Maca is rich in essential minerals, especially selenium, calcium, magnesium and iron, and includes fatty acids linolenic acid, palmitic acid and oleic acids, 19 amino acids, as well as polysaccharides.
Maca is consumed as an adaptogen food for humans and livestock, suggesting risk from consumption is rather minimal. However, maca does contain glucosinolates, important for detoxifying proliferative steroid hormone metabolites. Glucosinolates can cause goiters when high consumption is combined with a diet low in iodine. Though this can happen in other foods with high levels of glucosinolates, it is unlikely that maca consumption causes or worsens goiter.
Maca has also been shown to reduce enlarged prostate glands in rats, though its effects on humans are unknown. Clinical trials performed in men have shown that maca extracts heighten libido and improve semen quality.
Cacao powder is best made by cold-pressing highest quality organic raw cacao beans into a cake, which separates the oil from the protein and fiber, making a dark brown paste called chocolate liquor. The temperature is best never allowed to exceed 120 degrees Fahrenheit but usually only reaches 104 degrees. Some cocoa powders are exposed to temperatures as high as 300 degrees Fahrenheit. Next, the fat is slowly separated into cacao butter and what remains is a cake. This cake or cocoa solid is then cold-milled to become a truly raw organic unsweetened cocoa powder. Powder allows for maximum digestion and antioxidant absorption.
Highest levels of cocoa flavinoids are present when least processed. Once the fat has been removed and there are no extra ingredients added, such as sugar, it is the healthiest form of chocolate to enjoy. Typical cocoa powder is just ground up cacao nibs or beans. If you want whole ground cacao powder just grind cacao nibs in a coffee/spice grinder.
The rich flavonoid content of raw cocoa is part of a large and diverse class of phyto-chemicals called polyphenols. The flavinoids in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. Nitric oxide helps to increase muscularity, as well as improve blood flow to the sex organs of women and men, including the brain.
In addition, cocoa powder is rich in antioxidants and has 14 times more antioxidants than red wine and 21 times more antioxidants than green tea. Resveratrol levels of cocoa powders, baking chocolates and dark chocolate exceed levels for roasted peanuts and peanut butter per serving, but are less than California red wine.
Nutritional Facts: Serving Size 1 ounce (28g), 16 servings per container, Calories 137, Calories from fat 45, Total Fat 5 g (8% DV), Saturated fat 2 g, Cholesterol 0 mg, Sodium 30 mg (1% DV), Dietary Fiber 11 g (44% DV), Sugar 5 g, Protein 7 g (14% DV), and Vitamin C 42 mg (70% DV).
DV = % Daily Values are based on a 2,000 calorie diet. Refrigeration or storage in a cool, dry place (out of direct sunlight) is recommended, yet not required.
Here are some suggestions of how to enjoy your cocoa powder: Add it to your favorite smoothies, teas, coffee mixes, protein drinks, desserts or even sprinkle it on your salad!
Ecuadorian chocolate is available from Lindt that in candy bar form is 75% cacao sweetened with sugar and bits of prune flavoring. It contains 4grams protein per 40gram serving, along with only 11grams total carbohydrate, including an impressive 5grams of fiber as well as 16grams beneficial cocoa butter and lecithin. If you eat the entire incredibly dense and rich 100gram (3 1/2ounces) chocolate candy bar, you get as much protein as two medium eggs.
With dark chocolate candy, less is more. Eating 6.7 grams a day offers the best health benefits. This paltry 6.7 grams of chocolate amounts to one small square of chocolate two or three times a week, which is unfortunately less than half of a candy bar per week, when you are eating it for health reasons.
Cool off with a frozen non-milk
2 tablespoonfuls roasted almond butter (healthier to blend soaked nuts)
2 heaping tablespoonfuls cocoa powder
1/4c. Agave nectar or maple syrup
2 c. water 1/4 teaspoonful Himalayan salt
1. Blend all ingredients except ice. 2. Blend ice.
Cocoa powder is one of the top three nutritionally dense super foods available today!
Harnessing the sun’s power. The first fossilized bacterial cells date to approximately 3.4 billion years ago, although life likely originated several hundred million years before. Between 2.7-2.4 billion years ago, cyanobacteria, formerly known as blue-green algae, originated and were of particular evolutionary and geological importance because they excrete oxygen as a waste product during photosynthesis.
They were the first and only organisms to evolve oxygen-producing photosynthesis. All atmospheric oxygen ultimately exists because of evolution of cyanobacteria. Plants that produce oxygen today during photosynthesis derived their ability to do that from cyanobacteria.
Prokaryocytes, single-celled bacteria remained the largest life form on Earth, cranking out oxygen, until about 1.6 billion years ago. At that point, a new life form shows up in the fossil record. The first jump in maximum size happens when our ancestors, the first eukaryotic organisms show up as fossils. Those fossils are approximately a million times bigger than anything that had come before on Earth.
The first fossil eukaryotes were likely also single-celled organisms. Eukaryotes distinguish themselves by means of their internal structure and functioning. Instead of having the cellular processes of life take place by means of diffusion in the cell, eukaryotes have organized and convoluted membranes, with a nucleus and other cellular structures that are dedicated to specific functions in the respiratory process. Eukaryotic cells require oxygen for metabolism. Fossils indicate that a eukaryotic cell to make that first size jump.
For approximately the next billion years, life on Earth stayed about the same size, with only modest increases. Then about 600 million years ago, with a second mysterious major boost in atmospheric oxygen quantity, life leaped in size again. This time, it was a million-fold size leap of multi-cellularity.
Chlorella is a perfect whole food. Ounce for ounce chlorella has three times more protein than meat. One tablespoon of chlorella powder contains as much food value as an ounce of steak.
Aside from being a complete protein and containing all the B vitamins, vitamin C, vitamin E, and the major minerals (with zinc and iron in amounts large enough to be considered supplementary), it has been found to improve the immune system, improve digestion, detoxify the body, accelerate healing, protect against radiation, aid in the prevention of degenerative diseases, help in treatment of Candida albicans, relieve arthritis pain and, because of its nutritional content, aid in the success of numerous weight loss programs.
Spirulina, Chlorella, and wild blue-green (Aphanizomenon flos-aquae) contain more chlorophyll than any other foods. Dried micro algae are the richest source of proteins, beta-carotene, and nucleic acids (RNA and DNA) and very rich source of anti-inflammatory GLA.
Micro Algae are single-celled organisms and simple multicellular plants that live wherever there is water (in the sea, fresh water or moist soil). Spirulina is a blue-green alga that's a rich source of proteins, carotenoids and other micronutrients. With strong antiviral and anticancer properties, chlorella, a single-celled alga, has highest known levels of chlorophyll of any plant.
Its beneficial health effects appear to stem from a high concentration of chlorophyll and beta carotene, as well as from its unusual cell wall. Cell walls of this alga bind with heavy metals, pesticides, PCB, and carry these toxins safely out of the body.
It contains Chlorella Growth Factor (CGF), which strengthens immunity by improving the activity of T- and B- cells, which defend against viruses. CGF reduces allergies and strengthens cellular immunity by improving the activity of macrophages, which destroy cancer cells. Chlorella growth factor indicates the density of chlorella's nucleic acids.
Nucleic acids (RNA and DNA) in the body direct our cellular growth and repair, yet they decline as we age, and they are depleted by stress, pollution and poor diet. The nucleus of chlorella is a good source of RNA/DNA, which is partly why the alga is credited with strengthening immunity including the increased activity of cellular immunity, regarding chlorella and its antitumor effect.
blood tonic and cleanser, it is helpful for anemia, and studies have shown its
ability to stimulate regeneration of tissue, accelerate wound healing and
inhibit the growth of some tumors.
Chlorella's cell wall is also a useful source of fiber and in
conjunction with chlorophyll is valuable for bowel detoxification and for
A unique plant-like property of this wall not found in any other algae, is its ability to bind with toxic metals such as cadmium, lead or mercury as well as pesticides and remove them from the body. However, this same fibrous quality makes chlorella hard to digest and so it is usually broken down mechanically during processing to enable maximum absorption.
Chlorella's protein content is around 60% and like spirulina it contains all essential amino, fatty and nucleic acids. It is also a good source of beta carotene and vitamin B12, which makes it useful for vegans in particular. It can enhance the liver's detoxification processes, and consequently, it is beneficial for hangovers!
Spirulina Just two tablespoons (20 grams) of Spirulina powder (an amount which contains only 78 calories) will provide 13 grams of complete protein ... almost one-third of the minimum daily amount small people require.
Spirulina predigested protein provides building material soon after ingestion, without the energy-draining side effects of meat protein; its mucopolysaccharides relax and strengthen connective tissue while reducing the possibility of inflammation; its’ simple carbohydrates yield immediate yet sustained energy; its GLA fatty acids improve hormonal balance; and its protein-bonded vitamins and minerals, as found in all whole foods, assimilate better than synthetic versions.
Spirulina can generally be considered an appropriate food for those who exercise vigorously. Many world-class athletes use it. Spirulina is a very digestible natural source of high quality protein. The digestive absorption of each gram of protein in spirulina is much greater than the same gram of protein in beef.
Because spirulina grows at high altitudes in high-temperature environments, it has increased beta-carotene, other carotenoids, enzyme systems and other biological components to better absorb the intensified solar and cosmic radiations.
The quality of the protein depends on the amounts of amino acids contained in a protein. The more closely the protein matches the body’s requirements the higher the quality. Spirulina is known as a ‘complete protein’ due to the fact that it contains all the essential amino acids. This allows us to get our necessary intake of protein without subjecting our digestive system to the hard work of digesting and processing animal protein.
Unlike other forms of protein, the protein in Spirulina is 85-95% digestible, one of the highest available. In fact, Spirulina is second only to a dried egg supplement with regards to usable protein, and higher than any of the common foods in the form in which they are usually purchased. Being composed of soft mucopolysaccharides, Spirulina has no cellulose in its cell walls making it easy for the body to digest and assimilate. Its amino acids are delivered to the body for almost instant absorption.
Perhaps the GLA found in spirulina accounts for some of the positive effects that people experience, including better skin, diminished cravings, weight loss and improved energy levels, especially mental energy. Many have experienced a subtle increase in mental clarity and alertness (not a nervous, caffeine-type stimulation). Algae nucleotides subtly stimulate our nervous systems or release certain internal neurochemicals that create this "up" feeling.
Protein digestibility is important for many people and especially important for people suffering from intestinal malabsorption or digestive disorders. Typically, many older people have difficulty digesting complex proteins and are on restricted diets. Older folks find Spirulina protein an ideal way of ensuring they receive the nourishment needed.
Spirulina is an effective supplement for sufferers of malnutrition diseases where the ability of intestinal absorption has been damaged. Given to malnourished children, it is more effective than milk powders because milk's lactic acid can be difficult to absorb.
Four groups of rats were fed equal amounts of food for one month. One group's chow was supplemented with blueberries, another's with spinach and another's with spirulina, while the control group received no supplements. After four weeks, researchers induced an ischemic stroke in the brains of the animals. The size of the stroke in the rats fed blueberry or spinach supplements was half that seen in the brains of untreated rats. Rats on spirulina-enriched diets had stroke lesions 75% smaller than untreated counterparts.
Spirulina complements vegetable proteins found in beans and pulses and increases their amino acid quality. The Aztecs scooped their wild algae directly from the surface of Mexico's Lake Texcoco, and made a sort of gravy, which they spooned over everything they ate.
Today, after being harvested, these microscopic plants are dehydrated to produce a dark bluish green algal powder that has only a slight marine smell and taste. The flavor is so mild that it blends well with all kinds of seasonings. The powder makes a tasty, nutritious addition to shakes, soups, dressings, dips, sauces and juices. Green powders can also be added to recipes for baked goods and sprinkled on salads, sandwich fillings or casseroles.
When adding spirulina to liquids, it's best to use a blender to insure thorough suspension of the powder. Prepare only as much as you will use in one day. The mixture is apt to ferment if it's left sitting around too long.
Store spirulina powder in a dark, dry place (and in a lightproof container), since its rich vitamin content and deep color are diminished by exposure to heat, light and moisture.
Kyo-Green Is organically grown barley grass and wheat grass, Pacific kelp, brown rice, and the treasured green algae, broken cell wall chlorella. Easy to mix and clean up after, it is a tasty, natural source of vitamins, minerals and chlorophyll. Two teaspoons provide the nutrients of a serving of deep green leafy vegetables.
The barley and wheat grass are harvested at the peak of their nutritional value in the fertile Nasu Highlands of Japan. Premium chlorella is grown in natural mineral springs. The kelp is harvested from the northern Pacific. Product is gluten free. Kyo-Green's unique combination works better than any single component giving it an advantage over single-ingredient products.
Ingredients of Kyo-Green:
Suggested Use for Kyo-Green As a beverage, mix one teaspoon (2.5 g) of powder with 6-8 oz. (one cup) of juice, water or in soup for a tasty refreshing drink.
Grain milk looks very similar to cow's milk. It has lower protein content and higher carbohydrate content than cow's milk. Just as cow's milk is often fortified with Vitamin D, which it naturally lacks, commercial grain milks may have calcium and some vitamins (especially cobalamin) added to them. Cobalamin or vitamin B12 is produced exclusively by microorganisms, traditionally when grains are soaked and fermented. Higher plants and animals are unable to produce B12, although their intestinal flora can.
Grain milk is low in saturated fat and contains no lactose, which is beneficial for those who are lactose intolerant. Grain milk also lacks cow’s milk protein, making it suitable for vegans and people with milk allergies.
Flavored grain milk can come in plain, vanilla, chocolate or a variety of other flavors. Like unflavored grain milk, it is often available with added nutrients. There are also grain milk cream and desserts available. None are anywhere as beneficial as if you make your own, fresh.
Chicha de jora is prepared by germinating corn, extracting the malt sugars, boiling the wort, and then fermenting it. In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha maker's mouth, and formed into small balls which are then flattened and laid out to dry. Naturally occurring diastase enzymes in the maker's saliva catalyze the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.)
Chicha is a Spanish word for any variety of fermented beverages. It can be made of maize, manioc root (also called yuca or cassava) or fruits and other ingredients, fermenting it in large vessels, traditionally huge earthenware vats, for several days.
First: Find some good dry corn, the kind that has the "germ." Place it in a container with some water and cover it with plastic wrap. Open a few holes on the plastic so it can breathe and germination begins. Check it daily, shake the container a little bit and add more water if it seems too dry. After 2-3 days it should have sprouted.
Second: Grind the corn sprouts and place in a deep pan with water to cover. Simmer for 3-4 hours. Vigorously press the mixture through a sieve. Then put the liquid back on a deep pan, add molasses to taste, thin with water if it seems too thick and simmer for 1 more hour.
Third: Let the mixture cool to room temperature and then bottle it and serve cold.
Fourth: If, and only if, you want to feel alcoholic tropical beat, heat up your ears a little notch, then, leave the concoction out, covered, at room temperature to ferment a couple of days. If you choose to ferment it, please take note of the very important issue we address next.
Disclaimer: do not attempt to juggle knives, ride a bicycle, or do anything important after imbibition of this beverage. It is for nutritional use only. The management is not responsible for any obscene and irrational behavior.
Chicha morada is not fermented. It is usually made of ears of purple maize (choclo morado) which are boiled with pineapple rind, cinnamon and clove. This gives a strong purple-colored liquid which is then mixed with sugar and lemon. This beverage is usually taken as refreshment, but many health benefits of purple corn have been found. Chicha Morada tends to reduce blood pressure. Chicha de Jora is also seen as an anti-inflammatory for the prostate.
Aguas frescas (Spanish for "fresh (cold) waters") are a combination of either fruits, soaked cereals or seeds, plus sugar and water, blended together to make a refreshing beverage. Some of the most popular flavors include agua de tamarindo (made with tamarind pods), agua de jamaica (made with roselle), and agua de horchata (usually made with rice and cinnamon).
There is some confusion in terms internationally between the drinks referred to here and bottled soft drinks. In Guatemala and Nicaragua, these are referred to as frescos, short for refresco which in Mexico means soft drinks. Soft drinks in Guatemala are called aguas, short for aguas gaseosas but easily confused with the Mexican aguas frescas.
Another type of aguas frescas, popular in Caribbean islands like the Dominican Republic, is made with oatmeal and a citrus juice. It may be made with other ingredients, mainly with liquefied fruits: In Mexico it is common to find Aguas Frescas in the flavors: Sweet fruits: Guava, Mamey apple, Mango, Melon, Papaya, Soursop and Watermelon. Acid fruits: Cucumber, Lemon (squeezed with a juicer), Lime, Orange (squeezed with a juicer), Pineapple, Tamarind, Strawberry, or with seeds or even flowers:
Horchata or orxata is the name for several kinds of vegetable beverages, made of soaked ground almonds, sesame seeds, rice, barley or tigernuts (chufas). It is typically served ice cold as natural refreshment in the summer. Tigernut horchata is also used in place of animal milk by the lactose intolerant. While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon and vanilla. Though horchata was once typically homemade, it is now available in less healthy ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.
In the US, rice-based or morro horchata is served in many Mexican restaurants, and the horchata de chufas (tigernut) is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Latino neighborhoods.
In Puerto Rico, horchata is made of powdered sesame seeds, milk, cinnamon & vanilla. The horchata found in El Salvador is often made of a mixture of herbs, not rice. Their horchata is typically flavored with Morro (Calabash tree) seed, ground cocoa and cinnamon as well as sesame seeds and in some cases, is strained.
In Nicaragua and Honduras horchata refers to the drink known as semilla de jicaro, made from the Jicaro seeds ground up with rice and spices. The drink is made with cold milk and sugar and is very popular nationally. Recently Nicaragua has begun exporting this product to the US.
Kokkoh is a rice milk of Thai origin. Soaked germinated brown rice is its primary and sometimes its only solid ingredient. Many kokkoh dishes, however, have other rices and seasonings, most commonly sweet rice, azuki bean, sesame, barley and kombu. The term "kokkoh" may be applied to any dish in which cereals are soaked and germinated and then diluted in water.
Kokkoh is recommended as both a substitute for mother's milk and a means of weaning infants from it. Today the recipe now often calls only for brown rice ground to a fine powder and water. That does not provide complete protein and will malnourish an infant as a primary food source.
Rice must be fermented or germinated converting its high arginine into essential lysine (as well as boosting calming GABA) to become a complete food, especially before it is cooked, ground up and with kombu added, prepared as baby food. Modern Thais have forgotten the wisdom of their great grandmothers.
Besides its soft and easily digestible texture, kokkoh is recommended as such because its mixture has a high and varied protein content; combined, the amino acids in each of the ingredients previously described include virtually all those needed for consumption, if previously soaked and rinsed for 24-36 hours at 100 degrees or 36-48 hours or so at room temperature.
Kokkoh is especially well suited for the growth needs of a child. When used solely for weaning, it is recommended that kokkoh be introduced at between 8 months and a year of age. It may be used as breast milk substitute as early as five months, but with a larger proportion of water, in order to further dilute the mixture.
Kokkoh is also an important part of the macrobiotic diet, in accordance with the diet's heavy emphasis upon soaked grains. Besides its use for weaning infants, kokkoh is a common breakfast food among macrobiotic eaters of all ages.
Rice milk - use freshly cooked rice that is still hot.
1 cup rice
4 cups hot water
1 tsp vanilla
Put all in blender, puree for about 5 minutes (until smooth).
Let it sit for 1/2 hour.
Pour into container being careful not to let the sediments settle at the bottom pour into a new container.
Rice Milk (requires a blender)
1 cup dry white rice (soaked brown rice better)
1 quart (~ 4 cups) water
1 tbsp (up to 1/2 cup) white sugar, xylitol, erythritol or agave nectar
1 tsp vanilla extract (optional)
1. Add rice and water, let soak room temperature for at least 4 hours, or overnight (then put rice & water right into the blender container!) Even better to soak brown rice 24-36 hours with repeated rinsing or soak in antibacterial green tea, for green tea rice milk.
2. Blend rice and water in blender on high for about 1 minute
2. Strain out rice from water (SAVE WATER SOLUTION!)
3. Add sugar and flavorings (i.e. fruit), blend again.
4. Refrigerate (we're comfortable using this within 48 hours; maybe a longer shelf life, don't know, have not tried!)
Chocolate-Banana 'Ice Cream' (requires a food processer of some type).
Use about 1/2 cup rice-milk with 3 frozen bananas, those have been sliced in half and length-wise before freezing (from a refrigerator freezer NOT a deep freeze, if you take the bananas from a 'deep' freeze, wait until they soften a bit first or your processer may protest, loudly!) and add chocolate syrup and a little bit of vanilla extract if desired.
Blend in food processer until smooth but NOT melted! We find this best if eaten right away. If the blend has been in the freezer for a couple of days, it gets crystalline like a sherbet. OTHER THINGS TO ADD: chocolate powder or chips, frozen fruit, green tea powder, Red Alert powder, maca or whatever you like!
Rice Milk Variation (or use fermented rice protein powder)
2/3 c. hot rice
3 c. hot water
1/3 c. cashews or other nuts
1 tsp. vanilla
1/2 tsp. salt
2 tbsp. honey
Blend all ingredients, chill and serve. Servings: 4.
Horchata - Ground Rice Drink A Meso American Favorite
1 c. Long Grain Rice
4 c. Milk
1/2 c. Sugar (xylitol, erythritol, honey, maple syrup, agave nectar)
1 tsp. Vanilla
1/2 tsp. Cinnamon (or cinnamon stick)
Place the rice in a bowl with enough warm to hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain or just let the rice settle in your blender for 10 minutes and pour carefully into a container. Some may mind gritty bits, which settle to the bottom of the cup anyway, so why bother?
Soaked and ground almonds, cashews or chocolate powder can also be added. Serve over ice. Makes 6 glasses.
Oat milk, a tasty low cost substitute for nut milk.
¾ cup raw oat groats
enough water to fill the blender.
Soak raw oat groats overnight. Blend with soaking water and strain through cheesecloth. Add water to taste. You might want to start with more oat groats because you can always add more water if it is too thick for you.
Save the pulp to make oatmeal cookies or eat plain (or with agave nectar) for breakfast.
Method one: Use whole oats (most cut oats will not sprout) instead of sprouting oats. Soak 12 hrs instead of optimal soak + sprout cycle.
Sprouting oats can be obtained from Glaser Farms of Miami, FL (GlaserOrganicFarms.com) at 305-238-7747or Jaffe Bros. in Valley Center, California; phone 619-749-1133. Method two: Take 1/3 cup unhulled sprouting oats, and: 1/4 cup sprouting wheat -or- other grains/seeds, and soak in water. Take 15 (large) - 20 (small) almonds and soak in water.
After 30-90 minutes, change almond soak water (note first water is brownish with tannic acid). You may lose some water soluble nutrients, but you also lose much of the tannic acid; changing the water once gives a sweeter, final product. Note: the almonds are soaked separately from the grains. Oats and other grains/seeds are generally soaked and sprouted together, but they can be done separately if desired.
At 12 hours: Take oat/wheat or oat/rice out of soak and put in oxygen-rich sprouting environment. Do similarly for almonds, but sprout separately from grains. Optional: in a container, put 1 teaspoon of flax seed, and a small amount of cardamom seed, and plenty of water to soak. Refrigerate. Place 10-12 lotus seeds in a small amount of water, and refrigerate.
At 24 hours: Rinse oats and almonds in air-rich sprouting environment.
At 36 hours: Rinse oats again in air-rich sprouting environment. Rinse almonds and remove from sprouting environment. Refrigerate.
Now it is finally time to make sprout milk. Begin by peeling the sprouted almonds. This is made much easier if you blanch the almond sprouts by putting them in a sieve and running hot water (from the faucet, 140 deg F, not boiling water!) over them for about 20-30 seconds. Peel almonds and set aside (blanch can be done earlier, at 1.5 days, if that is easier for you). Note: if doing more than 20 almonds, blanch only 20 at a time. If you do too many at once, they cool off and peeling becomes challenging.
Take grain out of sprouting environment, and/or soaked flaxseed with its gel from refrigerator. Rinse grain in sieve, put in blender. Take 1 3/4 cups water, put half in blender with grain. Run blender at medium for about 60 seconds. Then add the rest of water, run on high another 60 seconds. Then turn down to low, let run for 1 minute at least. Strain and enjoy!
Below is a summary of oat milk recipes tested by Thomas E. Billings, listed by (subjective) flavor quality. Grain/seed blends listed are approximately 50-50%, by volume. Reminder: the recipe is 1/4 cup oats (sprouted ~1.5 days) plus 1/8 cup grain/seed given below (produced as indicated; times are for cloth method of sprouting), made using milk method suggested below. Note that the 1/8 cup is approximate; for (shelled) nuts below, use more to compensate for spacing of nuts in measuring cup.
Milks Rated Excellent in Flavor
Grain/Seed Production Method Comments
Almonds sprout, 1.0 day 2 Remove skins from almonds before blending; don't sprout more than 1 day, don't refrigerate almond sprouts more than 1 day; used 20 almonds in recipe. Wonderful flavor!
Sesame sprout, 1.0 days 2 Can use soaked 12 hrs instead; sprout and refrigerator time should not exceed 1.5 days, or else sprouts can turn bitter.
Wheat sprout, 1.5 days 1 Much like dairy milk; easy to make and economical!
Buckwheat sprout, 1.5 days 1 Use raw hulled buckwheat groats; soak only 15-45 minutes (add buckwheat at end of oat soak); very smooth and excellent milk; recommend immediate use as flavor can get strong in refrigerator.
Blend: Wheat/ sprout, 1.5 days 1 Comments on buckwheat apply; very
Buckwheat smooth, excellent milk.
Filberts soak 12 hrs 1 Very rich flavor! Is easier to make than other nut milks.
Brazil nuts soak 12 hrs 1 Superb flavor! Pre-shelled nuts were boiled before shelling, so are not raw; recommend using in-shell nuts that you shell by hand. Flavor gets stronger when refrigerated.
Rated Very Good in Flavor
Grain/Seed Production Method Comments
Pine Nuts soak 8-12 hrs 2 Do not soak pine nuts more than 12 hrs. They can get mushy. Also might want to strain milk twice. Milk is flavorful; tastes like pine nuts.
Macadamias soak 12 hrs 2 Smooth, distinctive flavor. Might want to strain out macadamia pulp -can be gritty. Soaking has little effect on macadamias.
Very good but might want to add sweetener. Recommend using organic in-shell nuts that you shell by hand, and then soak shelled nut meats.
Pecans soak 8-12 hrs 2 Sweeter than walnut milk; pecans can turn mushy if soaked more than 12 hours. Use in-shell nuts that you shell by hand (pre-shelled pecans are heat treated and are technically not raw!).
Pumpkin Seeds soak 12 hrs 1 Sprouting pumpkin seeds can be difficult due to high spoilage rate. Soaking is safer, more reliable.
Raw Sesame out of jar, 2 Smooth, creamy; not as good as milk
Tahini 1-2 tablespoons made with sesame sprouts!
Blend: Wheat/ sprout, 1.5 days 1 Not as good as pure wheat; barley
Barley content reduces shelf life.
Blend: Barley/ sprout, 1.5 days 1 Comments on buckwheat and shelf life
Buckwheat of barley apply
Peanuts sprout, 1.0 day 1 method 2 can be used if desired. Remove peanut
skins before using in milk. Discard peanut sprouts if yellow mold develops. Because of mold potential, sprout peanuts and oats separately. Milk tastes like sprouted peanuts.
Rated Good/Fair in Flavor
Grain/Seed Production Method Comments
Coconut, fresh, crack, remove 1 Straining advised of coconut meat, as otherwise milk is gritty. Can save coconut water and use in milk; gives almost too sweet milk. Milk is a bit oily. Coconut is hard to blend. Blend for at least 90 seconds.
Barley sprout, 1.5 days 1 Easy to make; has short shelf life as barley ferments (fermented barley sprouts are a major ingredient of beer).
Sunflower Seeds sprout, 3/4 day 1/2 Stronger flavor than other milks; milk has "protein” or "earthy" flavor.
Oats sprout, 1.5 days 1 Pure oat sprout milk, a bit bland, but quite drinkable!
Corn sprout, 1.5 days 1 Smooth, bland, with slightly sweet aftertaste. Suggest using 2.5 day old (field) corn sprouts for sweeter flavor. Need to use jar for 2.5 day sprouts; mold likely in cloth method.
Rice sprout, 1.0 day 1 bland, but has nice texture. To sprout short grain brown rice: soak 12 hrs, change water, soak 12 more hours. Then allow to sprout 1 day, no longer (rice sprouts can get bitter after 1 day).
Millet sprout, 1.5 days 1 smooth but bland flavor. Millet sprouts are tiny and crunchy; may need to strain twice.
Rye sprout, 1.5 days 1 has a grainy aftertaste; might be better if used 1.0 day old rye sprouts instead.
Kala Channa sprout, 1.5 days 1 Kala channa is a miniature garbanzo bean, available from (East) Indian food stores. Flavor similar to garbanzo, but is easier and more reliable to sprout. Milk has strong protein taste. One can disguise flavor by adding ginger. Not recommended due to strong flavor.
Ratings of Oat Sprout Milks: by Thomas E. Billings.
Suggest you do *not* use for sprout milks: by Thomas E. Billings.
Raw Almond Cheese
First, sprout the almonds. Soak and rinse at least 2 cups of almonds at room temperature for 12-48 hours. If they are beginning to sprout, the skins will peel off easily. If not, bring a large pot of water to boil. Using a small metal strainer, blanch a handful of almonds at a time for just 4-5 seconds. Rinse blanched almonds in cool water and squeeze each one to pop the skin off.
Blend peeled almonds on high speed with an equal amount of filtered water, until blended fine. You may need to do this in more than one batch. Then, pour almond mixture into a large glass bowl and cover with cheesecloth. Let the almond mix sit at room temperature for 12 hours to ferment. It will bubble slightly and separate into cheese and whey.
Place the almond mixture into a fine mesh bag, such as a sprouting bag, nut milk bag or even clean stockings. Hang the bag over the sink or a bowl if you want to catch the whey. Let the almond cheese drain at room temperature for 8-12 more hours.
Scoop almond cheese into a bowl and season it with herbs, spices, finely chopped vegetables, sweetener or extracts. Try dividing it into a few different flavor preparations for variety. Store in the refrigerator in covered glass jars for up to 5 days. If you have no jars, plastic bags that can be securely closed work nicely.
Seed and Nut Pâté
2 cups pumpkin or sunflower seeds, almonds, cashew or macadamia nut
3-4 cloves garlic
1 rounded teaspoon of sea salt
4-6 ounces of lemon juice
2-4 ounces of water
One can add onion, a teaspoon of soy sauce, tamari, turmeric, ginger or basil, sage or rosemary to change color, taste or texture. Another variation might add small a sweet potato and carrot with parsley and celery to the mix.
Grind nuts/seeds. Set aside. Blend other ingredients in food processor until smooth. Blend in ground nuts/seeds. For a more digestible version soak seeds for 4 hour or nuts for 8 hours. One may add a drop of grapefruit seed extract to kill off any mold or bacteria. Discard soaking liquid.
To serve, spread 2 tablespoons of pâté on collard leaves, romaine lettuce or nori sushi sheets.
Add sliced avocado, basil, cilantro, green onions, pickles, tomatoes and roll into a tasty wrap.
This recipe was adapted from Dr. Dean’s foster daughter’s book, “Eat for Beauty, Healthy and Pleasure” available at…www.drcarolyndean.com/rawfood.
Garbanzos Bean Pâté with Pistachios
This recipe can lend itself to great diversity. With this pâté, the slices can be cut into squares and served as an appetizer, and the large slices make a perfect sandwich filling. The pate is great hot or cold in a pita, perfect for a picnic, and delectable as a main course with a dollop of your favorite sauce.
Because this special dish needs to be refrigerated for a minimum of 4 hours, begin preparation several hours ahead or the day before.
large onion, finely minced
5 cloves garlic, minced
1 1/2 t. dried basil
1/4 t. crushed dried thyme
1 t. curry powder
1 t. ground cumin
1 t. Himalayan salt
1/2 t. ground black pepper
3 T. tamari or soy sauce
1 T. extra virgin olive oil
1 T. lemon juice
3/4 C. garbanzo bean flour
3 1/2 C. water
1/3 to 1/2 C. shelled raw pistachios
Thinly sliced tomatoes for garnish
4 basil leaves or 6 arugula leaves
*Garbanzo bean flour, also called chick pea flour, can be found in Middle Eastern or Indian markets. It is better to soak and mash your own chick peas.
**Lentils or green split peas also work well in place of the garbanzo bean flour. These can be ground into flour in an electric coffee grinder or spice grinder. For lentils or green split peas, start with 3/4 lb dried.
Prep Time: 15 minutes
Cook Time: 10 minutes
a large saucepan, gently sauté sweet
onion and garlic in the
butter over low heat until soft, but not browned. Season with black
pepper. Add lentils and
heat until warmed through.
Pomegranate Soup Yield: 6 to 8 servings
Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or coconut oil in a large saucepan. Add onion. Sauté until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice are tender.
Add parsley, green onions and pomegranate juice. Simmer 15 minutes longer. Melt 1 tablespoon butter or coconut oil in a small skillet. Add mint. Sauté in butter until golden yellow. Pour over soup. Sprinkle with raisins.
White Bean Salad This is a simple and delicious recipe, perfect for a summer picnic, or for breakfast.
5 minutes + bean soaking + chilling
In large bowl, mix beans, oregano, mozzarella, tomato and onion.
Whisk the vinegar and oil in small bowl, and then stir into the salad.
Season with salt and pepper and chill. Serve topped with basil.
Winter Warm White Bean Salad
10 minutes (more if using dried beans)
Heat oil over high heat; add onion and salt, and sauté for 2 minutes. Stir carrots, celery, garlic, rosemary, and paprika and sauté 1 minute. Add water, cover, and cook about 2 minutes, until carrots and celery are just tender.
Remove from heat, stir in remaining ingredients except arugula, taste, and adjust seasonings.
Toss with arugula and serve warm.
*If using dried beans (which is highly recommended), you will need to soak and cook them ahead of time. Cook beans until just tender. If you overcook them they will become mushy and ruin the texture of the salad.
Pine Nut ‘Parmezan’
Soak 2 cups pine
nuts in filtered water for 7-8 hours. Rinse, drain and sprout for 8 hours. Rinse pine nuts, then place on a mesh
dehydrator tray and dehydrate at 95°-150° F for 12-36 hours, or until
thoroughly dry. Grind the pine nuts in a
coffee/nut mill. Store ‘Parmezan’ in the
Yields a bit more than 2 cups, and keeps for up to a month in the refrigerator.
Pine Nut "Buttermilk"
1 cup sprouted pine nuts (or soak overnight)
4 tbsp. flaxseeds (soak overnight in 4 oz. water) or chia seeds in 6 oz. water
lemon juice to taste
Soak the seeds and nuts (separately) overnight. Next morning, put the soaked flaxseeds (which have now jelled) into the refrigerator to be used later. Drain and rinse the pine nuts, put them into the blender with 4 oz. of water and blend to a fine cream. Pour the mixture through a muslin bag or cloth and squeeze out as much liquid as possible. Save the pulp for making cookies. (Use pulp within two days.)
Put the pine nut liquid into a small glass jar, cover with a clean tea towel and let sit out at room temperature all day to ferment (about 8-12 hours or 5-7 hours in hot weather). You will end up with a pine nut yogurt which concentrates at the top of the jar, but instead of just using the creamy part, we are going to utilize the whey also. The whey is the liquid which settles on the bottom of the jar.
Put the pine
nut yogurt, including the whey, into the blender, add in the flaxseeds that
have soaked overnight along with 12 oz. filtered water and blend for 20
seconds. Then pour the mixture through a
muslin bag or cloth and squeeze out all the liquid. Discard the pulp. Flavor the "buttermilk" to your
taste with a few drops of lemon juice.
Yields 1 pint, and keeps for more than a week in the refrigerator. After the third day, it becomes more tart, but not as tart as store bought dairy buttermilk. Shake well before using.
Pine Nut Yogurt
2 cups pine nuts
8 oz. filtered water (or Rejuvelac)
additional filtered water for soaking
Soak pine nuts in filtered water for 7-8 hours. Rinse, drain and sprout for 8 hours. Rinse again. Put the nuts into a blender with 7-8 oz. filtered water or Rejuvelac and blend to a fine cream. Pour the cream into a muslin bag and squeeze out all the liquid (about 12 oz.).
Put the liquid into a wide-mouth glass jar, cover with cheesecloth or muslin cloth, and let sit at room temperature for 8 hours (5-7 hours in hot weather). The whey separates from the cream, which rises to the top. When it is done, put into the refrigerator for about 3 hours, so the cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar. Yields about 1 cup of a very rich and tasty yogurt, and keeps for up to 5 days in the refrigerator.
Boiled peanuts are green or raw nuts that are boiled in salty water for hours. The shells turn soggy, and the peanuts take on a fresh, legume flavor. A green peanut is not green in color, just freshly harvested. It takes ninety to a hundred days to grow peanuts for boiling, and they are available only during May through November throughout the southern states. One of the drawbacks of boiled peanuts is that they have a very short shelf life unless refrigerated or frozen. If you leave them out on the kitchen counter for 3 to 4 days, they become slimy and smelly!
Boiled peanuts have been a southern institution since at least the Civil War, when Union General William T. Sherman led his troops on their march through Georgia. As a result of General Sherman's campaign in Georgia, the Confederacy was split in two and deprived of much needed supplies. There were many complaints of lack of bread and meat. The great concern of the Confederate government was to feed the army. When troops of the Confederacy were without food, peanuts became an important nutritional source. Since cooking facilities were scarce, soldiers roasted the peanuts over campfires or boiled them. Lost in history is who thought first of adding salt to the peanuts when boiling them.
Boiling in salt is an ancient preservation technique. These boiled peanuts would keep and not spoil in their kits for up to seven days. Salt works as a preservative, and the boiling kills impurities and bacteria. This produced a high protein ration that could be carried by the soldier. As salt was also scarce during the Civil War, history does not tell us how the confederate soldiers had enough salt to use, unless salt meat, a large part of the army ration, was used somehow.
Boiled Peanuts Recipes
Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts, except to actually boil them. Better simmered, many tastings are needed to determine when they are done. One must taste test the simmered peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.
to 5 pounds green (raw) peanuts in shell
4 to 6 quarts water
1 cup plain salt
1 tablespoon hot pepper and/or Cajun spices (optional)
Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for a minimum of 30 minutes before cooking. Ideally, peanuts are soaked and rinsed four times over 8-12 hours with water discarded before cooking.
In a large pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Simmer on low heat at about 190-200 degrees for 4-7 hours.
The cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.
Simmer the peanuts for about 4 hours, then taste. Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.
Boiling dried raw peanuts in the shell creates a delicious, slightly sweet, peanutty bean snack. Boiled, the high fat peanut is a bit easier to digest. Boil up a batch, divide and freeze for ready to shell snacks or as tasty additions to grain, green or bean salads. Rinse peanuts, drain and place in a large saucepan, cover with water and add salt to taste. Adjust heat to lowest setting, allowing water to slowly reach a very gentle simmer, stir occasionally, and cook until tender. this will take at least 4-6 hours.
Begin testing for tenderness (cool and shell one or two) after about 4 hours. You want the peanut kernel to have a soft tenderness typical of canned chickpeas or kidney beans; nut crunchy, not mushy. When the kernels reach that point remove the peanuts from heat and drain. If the peanuts sit in the salty cooking water they will absorb more salt as they cool. (If you'd like them to taste saltier, let them sit in the salt water longer. If not, drain as is; if too salty, rinse.) Handle boiled peanuts like cooked beans, serve at once or refrigerate for up to 5 days.
Preparation Time: 35-45 minutes
1 2/3 cups dry quinoa
3 1/3 cups water
pinch of Himalayan salt
1 cup shredded carrots
¾ cups minced parsley or cilantro
1/3 cup soaked sunflower seeds (or pumpkin seeds)
4 cloves garlic, minced or another variation, use ginger
1/3 cup lemon juice or apple cider vinegar
3 Tablespoons virgin olive oil or sesame oil
3 Tablespoons tamari or soy sauce
· Rinse quinoa with warm water and drain through a fine strainer.
· Place quinoa in a 3-quart pot with water and salt; bring to a boil.
· Turn heat to low, cover, and simmer for 15 minutes.
· Allow quinoa to sit on very low heat, uncovered, for an extra 5 minutes so it dries out.
· Toss quinoa with a fork and let cool.
· Add carrots, parsley, seeds, and garlic to quinoa; mix thoroughly.
· Combine lemon juice, oil, and soy sauce.
· Pour over quinoa and toss well.
· Garnish with sliced black olives or tomatoes cut into wedges if desired.
Hearts of Palm Salad recipe serves: 4
Preparation time: 15 minutes
1 14-ounce can of hearts of palm
1 cup cherry tomatoes
1 medium red onion
1/2 cup chopped black olives
1 head butter lettuce
1 bottle vinaigrette
1. Drain the hearts of palm and cut crosswise into 1" pieces.
2. Clean the lettuce, tear the leaves into large pieces and arrange on four chilled plates.
3. Top the lettuce with the hearts of palm, tomatoes, onion slices and olives.
4. Drizzle vinaigrette over the salad.
Almond Nut Loaf
The ingredient list might look a bit daunting, but this is really easy to assemble. The combination of exceptional flavor, crunchy texture and delicate lightness make this a really special dish.
Yields 6-8 servings
1 pound russet potatoes, unpeeled
clove garlic, coarsely chopped
2 1/2 teaspoons salt, divided
2 cups whole almonds, soaked preferably
1/3 cup walnuts, soaked preferably
1/3 cup pecans, soaked preferably
1 medium tomato, diced
1/3 cup plus 1 tablespoon water
1/4 cup plus 1 tablespoon nutritional yeast flakes
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon freshly ground pepper
1/8 teaspoon vegan Worcestershire sauce
Dash cayenne (optional)
1 large ripe tomato, sliced
Mushroom Cashew Walnut Patties
8.5 ounces button, cremini, or Portobello mushrooms, finely
chopped (about 4 cups)
2 cups cooked short grain or sweet brown rice
1/2 cup coarsely ground walnuts
1/2 cup coarsely ground cashews
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (60 ml) water
1 tablespoon psyllium husks
To enhance the presentation of these tasty patties, spoon a dollop of Silken Magic Sauce onto the center of each patty and dust them with paprika or a sprinkling of fresh herbs just before serving.
Silken ‘Magic’ Sauce
Here's a sauce that's the ultimate in versatility. Need a topping to dress up a savory dish or steamed vegetables, a dip for crudités, a seasoned mayonnaise sandwich spread, or a garnish to swirl into a soup? Make this sauce often and keep it on hand.
12-oz. (340g) package of soft or firm silken tofu
3/4 t. Himalayan salt
1/2 t. onion powder
1/2 t. ground coriander
1/2 t. ground cumin
1/8 t. garlic powder
1 to 4 T. lemon juice to taste.
Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides if needed and process until completely blended. Refrigerate. Keeps for 1 week. Makes 1 1/2 cups.
For a firmer sauce, use the firm silken tofu. When serving this sauce at the table, garnish with a sprinkle of dill weed and a dash of paprika.
100 g Mushrooms
1 ts Curry powder
1 Green pepper
1/4 ts Turmeric
1/4 ts Chili powder
1/2 ts Himalayan salt
50 ml Sesame oil
Slice mushrooms, pepper and onion. Place in a bowl. Add salt, curry powder, turmeric and chili powder and mix well. Heat the oil and stir fry the mushroom mixture for 10 minutes. If curry appears too dry, add 60 ml thick coconut milk just prior to serving.
Stewed Mushrooms (serves 4 as a side dish)
A basic mushroom dish, try shaggy parasol mushrooms or common store mushrooms.
In a sauté pan or skillet, sauté the mushrooms in the butter until brown. Add the sour cream and allow it to "stew" at a slow simmer on top of the stove. If using yogurt, simmer it until just heated through. Serve immediately.
Lovers of goat cheese will enjoy the combinations in this baked dish.
2 ounces dried porcini washed, then reconstituted in hot water 20-30 minutes,
strain and save liquid
- 4 tablespoons olive oil
- 1 small onion minced
- 2 cups Arborio rice
- 1/2 cup white wine
- 5 cups (total) chicken stock/broth and strained mushroom liquid
- 3 strands Saffron, softened in 1 tablespoon water
- Salt and pepper to taste
- 2 tablespoons butter, cut into small pieces
- 1/2 cup Parmesan cheese
Dr. Johanna Budwig Mix: Put this energizing ‘cancer cure’ in your blender:
1cup Organic cottage cheese (low fat,
not too hard a one; best to make your own from raw milk) (or today, use goat’s milk yogurt, with fermentation partially digesting
2-5Tbsp. of flaxseed oil.
1-3Tbsp. of freshly ground up flaxseed (coffee grinder works fine) plus
enough water to make it soft. (We prefer overnight soaked flax seeds blended with goat yogurt and/or Green’s First powder or even Red Alert berry powder, for a berry flavor.)
optional: little garlic
little red pepper (cayenne)
Budwig Spread Sweet energy
Place 250ml (8.5oz) flax oil into a mixer bowl and add one pound (450g) of 1% cottage cheese (i.e. low fat e.g. Quark) and add 4 tablespoons (60ml) of honey. Turn on the mixer and add just enough low fat milk or water to get the contents of the bowl to blend in together. In 5 minutes, a preparation of custard consistency results that has NO taste of the oil (and no oily 'ring' should be seen when you rinse out the bowl).
You can use yogurt instead of cottage cheese in proportions of 1oz (30g) of yogurt to 1 tablespoon (15ml) each of flax oil and of honey and blend as above.
When flax oil is blended like this, it does not cause diarrhea even when given in large amounts. It reacts chemically and emulsifies with the (sulfur) proteins of the cottage cheese or yogurt.
The Budwig Mayo (Energy fuel as mayonnaise):
Mix together 2 tablespoons (30ml) flax oil, 2 tablespoons (30ml) raw milk and 2 tablespoons (30ml) yogurt. Then add 2 tablespoons (30ml) of lemon juice (or apple cider vinegar) and add 1 teaspoon (2.5g) prepared mustard plus some herbs such as marjoram or dill.
Next add 2 or 3 slices of health food store pickles (no preservatives! - read label!) Plus add a pinch of herbal salts. (The above mayonnaise plus lots of mustard and a few bananas is very tasty!) With a champagne vehicle, it is easier to assimilate and get someone almost on their death-bed going again.
Fats become water soluble and able to pass through the cell membrane only when they are bound to protein. This is where the cottage cheese or yogurt comes in. It is the binding of electron rich fats from flax oil with the sulfurated protein from cottage cheese that ushers these electrons in through cell membranes and into the cells.
Dr. Johanna Budwig was adamantly against the use of hydrogenated, partially hydrogenated and polyunsaturated fats. She saw the chemical processing of these fats as damaging to every body organ. The heart rejects these fats and they end up as inorganic fatty deposits on heart muscle, blocking circulation, damaging heart action, inhibiting cell renewal and disrupting normal flow of blood and lymph fluids.
Dr. Budwig found that when flaxseed oil is combined with highly charged protein, the three double bonded electron clouds available in raw flaxseed oil and protein, make a bi-polar capacitor grid which even better absorbs, stores, and transmits the exchange of solar electrons and enhances solar resonance. She often uses a type of cottage cheese as a high-protein food to combine with the flaxseed oil. A nondairy person will find that bee pollen and spirulina are perfect high-protein concentrated foods to combine with flaxseed oil.
Not only do electron-rich live foods act as high-powered electron donors, but electron-rich foods act as solar resonance fields in the body to attract, store and conduct the sun’s energy in our bodies. Photons of sunlight are attracted by the sun-like electrons resonating in our biological systems, especially in the double bonded electron clouds found within lipids. These sun-like electrons are termed pi-electrons. This pi-electron system within our molecular structure has the ability to resonantly attract and activate sun photons.
The energy we derive from solar photons acts as an “anti-entropy factor.” Translated into biological terms, disorder or entropy means aging. Anti-entropy is associated with the reversal of the aging process. In quantum physics, photons never become old; they have the same quickness as time. Sun photons transfer a high degree of order (anti-entropy energy) into pi-electrons of our biological systems. The more light we absorb into our biologic systems, the more health-restoring and anti-aging energy we bring into our human organism.
Potato salad is a dish made from boiled potatoes (discard cooking water), and varies throughout different regions and countries of the world. Usually classified as a side dish, it can be an instantly-ready protein-rich backbone of a breakfast. Some people like potatoes creamy and mingled with dressing, some like them soft and tender, and others prefer them chunky and almost crisp.
General versions of potato salad include:
Southern-German potato salads are often served warm or even hot, creating high glycemic response and metabolic stress; while some are served at room temperature, slowing blood sugar release. In the U.S. and northern Germany potato salads are commonly served chilled. Cold gelled starch is slower to digest and does not significantly raise blood sugar with the resultant stressful adrenal and pancreatic responses.
Asparagus frittata (to herald springtime): Recipe adapted from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice. Copyright 2006, Chelsea Green Publishing Co.
Preheat oven to 300º.
Break off tough ends of asparagus. Cut asparagus into 1” pieces on the diagonal. Slice leeks in thick rounds and put in a bowl of cold water and mix to get the dirt out.
Melt butter in an oven-safe skillet (cast iron or stainless steel), and when it’s hot lift the leeks out of the water in handfuls, shaking off excess water, and put in the pan. Sauté over medium-low heat until just soft.
Add the asparagus pieces to the pan along with about a tablespoon of water. Cover the pan and allow the asparagus to steam for 1-3 minutes, until just tender.
Meanwhile, mix together the eggs with cream, milk, or combination. Add salt, pepper and nutmeg. (egg mixture should be salty enough to taste salt, yet not overly salty.)
Add asparagus to the pan and pour the egg mixture over, then add in the cheese, pressing it gently into the eggs. Let cook on stovetop low heat a few minutes, and then transfer to the oven and bake until the eggs are just coddled—this may take as few as 4-5 minutes. (You can also finish under a broiler, as long as the pan is not too deep and it is watched carefully to make sure it does not crisp or burn).
Remove from oven and allow for cooling and gelling for a minute or two. Then slice and eat. Serve with salad and good bread, and maybe a few new potatoes.
SOUP FOR BREAKFAST
Energy Soup is the easiest healthiest quickest meal on earth! Energy Soup is the first step to healing. Many people think juicing is important. But blending fresh home-grown food is far more powerful than juicing, and far quicker! Test it for yourself.
Only if you’ve been hooked on sugar, you know how miserable this strong addiction can make your life. One cannot pass a store without buying a chocolate something. But with Energy Soup, after a few months empty addictive foods lose their appeal. Candies become sickening sweet. Cigarettes, too, become a total turn-off. It is a miracle to see each addiction go one by one.
Blend in your blender or food processor, using water or unpasteurized apple juice as the base:
Ann Wigmore advised it’s best to blend with home-made Rejuvelac, instead of water (a fermented wheatberry drink – the recipe is in ‘ferments’). The high vitamin E in rejuvelac stops nutrients from oxidizing. It's rich too in vitamins B and C, friendly bacteria for your colon, and enzymes for digestion.
Dr. Flora van Orden III, long-time assistant to Ann Wigmore has her own variation on Energy Soup:
1 tbsp flax seeds, soaked for 10 minutes in ½ cup water
1 pkg of organic herb salad mix, or baby kale, baby collards, wild-crafted weeds or baby greens
6 reconstituted from dry or fresh organic figs
1 tbsp or more rinsed dulce (for minerals including the traces)
Blend. In the morning, put ¼ of an organic diced avocado in the mixture. Gratefully chew 30 times before each mouthful is swallowed. In the afternoon, put 12 (soaked and rinsed for 24-48 hours) organic almonds instead of avocado, and blend. Again, chew 30 times before each mouthful is swallowed.
To enhance energy, 15 minutes before eating and 2 hours after, drink a glassful of distilled water (with 1tbsp dulce blended per 1 gallon of water). Store this improved water in a glass container.
Increase your morning vitality by adding an egg or two to your favorite hot soup. The egg is a sustaining crossover food for the pure noble vegan (whose substitute is blended soaked seeds). It is possible to obtain range-fed and organic eggs, produced with some semblance of respect to the donating animal.
An egg is a round or oval body laid by the female of any number of different species. It consists of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves.
Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk) and various highly nutritious thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein, fat soluble vitamins and choline (acetylcholine for memory).
The larger end of an egg contains the air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA.
As the size of its air cell increases, and the quality of an egg decreases; the grade moves from AA to A to B. This provides a way of testing an egg’s age. As the air cell increases in size, the egg becomes less dense (more suitable for hard cooking) and the larger end of the egg will rise to increasingly shallower depths when placed in water. A very old egg will actually float and should not be eaten.
Roe and caviar are edible eggs produced by fish. Roe is the fully ripe internal ovaries or egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood roe is used both as a cooked ingredient in many dishes and as a raw ingredient. Caviar is processed and salted roe, consumed as a delicacy.
Egg Drop Soup to Stracciatella
Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth and boiled water. Condiments such as table salt, black pepper and scallions are typically added. The soup is finished by adding a thin stream of beaten eggs to boiling broth, creating thin, silken strands of cooked egg that float in the soup. If eggs are whipped, beaten or blended without raw milk, raw cream or coconut cream, many enzymes are oxidized and lost.
It is best to keep eggs un-refrigerated, but in a cool place. Excessive refrigeration can destroy vital amino acids in raw eggs and might even hide the distinctive smell of a rotten egg. Egg white contains avidin proteins that each bind four biotins, interfering with assimilation of this B vitamin, but nature has compensated by making the yolk very rich in biotin. (Cooking to just 185°F denatures and disables avidin, the biotin binder present in egg white.) The whole raw egg is a complete balanced food and is best ingested in its entirety, yolk and white together.
When overcooked, egg proteins change their chemical shape and become rigidly deformed. This warping of molecules is interpreted by our gut immune response as stress messaging, often triggering allergies. When eating raw or lightly cooked eggs, incidence of egg allergy tends to disappear.
The nutritional value of dietary proteins depends on both the concentration and distribution pattern of their constituent amino acids and their bioavailability. The proportion of amino acids available for metabolic utilization is determined by digestion and absorption processes in the small intestine.
Raw white of egg is somewhat difficult to digest as it slides by the acidic gastric juices too quickly. Adding fiber in the form of accompanying vegetables or breads or blending raw eggs with soaked seeds and/or nuts into smoothies should slow gastric emptying, improve acid protein denaturation and improve absorption in the alkaline small intestine.
This may be why carnivores rip and tear flesh, then barely chew and swallow their meat in chunks. The sphincter between the stomach and small bowel recognizes inadequately denatured chunks and kicks them back into the acid. When we grind or chew meat too thoroughly, the soft mass is passed to the small bowel too quickly, creating poorly-digested, smelly excrement. Grinding animal flesh into hamburger or turkey burger also increases risk to food-born infection by increasing potential surface area for spread of anerobic bacterial growth.
Protein assimilation, gastric emptying and ileal emptying and the small bowel transit time in ileostomy patients were compared after ingestion of cooked and raw test meals consisting of 25 g egg protein. In microwave cooked eggs, protein assimilation was 16.04 ± 1.00 g and in raw eggs only 6.04 ± 1.52 g.
Cooked eggs stayed in the stomach longer, with gastric emptying occurring in about 70 minutes compared to 30 minutes in the raw group. Over 24 hours, true ileal digestibility was 91% for cooked egg versus 51% for raw.
Pickled eggs naturally denature egg protein for enhanced digestion. Although safer stored in the refrigerator, pickled eggs are also popular as a countertop food and with campers because they do not require refrigeration once prepared. After eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices and other seasonings.
Some folks prefer a colorful sweet egg and add beet juice with sugar; some prefer a hot spicy egg and add red hot chili peppers. Eggs are left in their pickling solution for anywhere from one day to several months. Prolonged pickling may result in rubbery eggs (just like overcooking).
1 cup apple cider vinegar
1/2 cup water
2-3 whole garlic cloves
3 tablespoons pickling spices
5 tablespoons sugar
1 teaspoon salt
1 fresh red chili pepper (delete pepper for mild eggs)
Hard boil 12 large eggs and shell. Boil the other ingredients for 10 minutes and let cool. Place eggs in jar and pour vinegar mixture over the eggs. Let the eggs sit in the refrigerator for at least one week. Keep refrigerated until served. The used vinegar is full of calcium and trace minerals from the shells and can be used to fortify and season salads and soups.
The fats of the yolk are rendered more digestible by minimal warming. Soft-boiled eggs are most digestible, fueling the body more efficiently and quickly. Two soft-boiled eggs remain in the stomach less than two hours while two fried eggs are passed to the intestine only after about three hours.
According to the American Egg Board, the terms “hard-” and “soft-boiled” eggs are really misnomers, because boiling eggs (at 212° F.) makes them tough and rubbery. Instead, eggs best be “hard-” or “soft-cooked” in hot (still) water. Do not add salt to the water, since salt will raise water’s boiling point tending to make the egg whites rubbery.
Poaching generally calls for food to be fully submerged in a liquid that is kept at a constant and moderate temperature, between 160-180°F. Keeping the temperature constant can take a little practice. The surface of the liquid should just shimmer with the possibility of a bubble. The liquid is generally well-flavored stock, broth, court bouillon infused with herbs, spices or anything the imagination can conceive. Usually the most delicate of foods, like eggs, fish, fruit and some organ meats are poached. The food is completely submerged.
Simmering is usually reserved for tougher cuts or items that need more time to cook and become tender. The temperature of the liquid is usually between 185-205°F. A simmer is sometimes called a "gentle boil." Small bubbles periodically rise to the surface, the gentler and slower the bubbles, the lower the temperature. The simmered item renders a broth that can be served as the sauce with your dish.
For soft cooked eggs, water is brought to a boil, pot moved off the heat source, refrigerated large eggs (medium sized one minute less, and add a minute for extra-large as well as another for jumbo) placed into the water (for room temperature eggs, subtract one minute), lid replaced, and eggs shocked in ice water after a set duration of time.
After 3 minutes: The thin albumen has solidified and the thick albumen is liquid but turning white. After 4 minutes: The thin albumen has fully solidified and the thick albumen is semi-solid. After 5 minutes (my favorite): The whites are solid, but when tilted they still flow. After 6 minutes: The whites are solid but not stiff (moves a bit when the egg is tilted). The yolk has begun to thicken, but the egg still cannot be peeled intact. After 7 minutes: The whites are solid but not stiff. The yolk has thickened but flows well.
To get perfectly peeled hard-cooked eggs, use eggs that are at least 3-5 days old (even better over one week or older since they have more mature membranes and more internal air). Cook as above and wait 17 minutes until chilling.
Overcooking causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer eggs cook, the greater the chance of discoloration. Immersing the egg in iced cold water after boiling is a common method of halting the cooking process to prevent this effect. Cooling also causes a slight shrinkage of the contents of the egg, easing shell removal.
Hard-boiled eggs with intact shells can be stored in the refrigerator for days to weeks.
Elevated serum cholesterol is a sign of excessive dietary sugars and/or that your liver thinks it must manufacture cholesterol for detoxification, membrane repair or to make more steroid stress or sex hormones. Simplistically reducing dietary cholesterol and using pharmaceuticals is like ‘shooting the messenger’ while disabling the body’s compensatory mechanisms.
Not only is the cholesterol in whole yolks wonderfully supportive for liver and brain function, but certain egg proteins (as well as fish peptides) provide similar molecular messaging to ACE inhibitors (angiotensin-converting enzyme inhibitors), prescription drugs often used to reduce high blood pressure. These peptides inhibit production of angiotensin II, which is a powerful vasoconstrictor that also increases blood pressure by increasing adrenal aldosterone (anti-diuretic hormone) as well as inducing thirst.
Several different peptides in boiled and fried eggs act as potent ACE inhibitors. Pepsin (a stomach enzyme) and pancreatin (a mixture of enzymes found in the small intestine) act on egg proteins to create potent ACE inhibitor activity. Several bioactive peptides derived from egg proteins have been identified. Fried eggs demonstrate highest ACE inhibitor activity.
In Japan, eggs are often dropped unscrambled as the topping for tsukimi udon or soba noodles. The moon-like appearance of the whole yolk is literally responsible for its name, "moon viewing". Whole organic eggs coddled by hot porridge, noodles, stir-fry or soup barely cooks the egg protein (while denaturing avidin) leaving it more highly digestible and preserves all the magic of the yolk.
The yolk is considered baby’s best first ‘solid’ food, provided near teething time, typically at 5-7 months. As an infant food, egg white has a higher possibility of triggering allergic response, and is usually introduced later, near the first birthday.
Eggs and egg-containing foods have been identified as the vehicle in roughly 80% of known source Salmonella enteritidis infections in the U.S. Salmonella is a sometimes dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. Raw cookie dough and other prepared foods containing raw eggs or undercooked eggs were found the leading cause of food borne illness outbreaks.
It is likely that .01-.003% of eggs in the retail market are contaminated with Salmonella bacteria, or one out of every 10,000-30,000 eggs in the U.S. Salmonella is the number one cause of food poisoning in the U.S. The eggs involved are almost always grade A commercial shell eggs (not organic) from a variety of source farms and typically the eggs were served not fully cooked. Eggs infected with Salmonella enteritidis look and taste the same as other shell eggs.
After cooking, contaminated eggs that are poached, soft boiled or cooked sunny-side up still have bacteria remaining in all samples. Eggs cooked over easy/over medium (in vegetable oil for about 2.5 minutes at 120°F.) had Salmonella bacteria remaining in up to 56% of samples. Slow and hard to digest scrambled or hard cooked eggs (where no visible liquid remains) are the only commercial eggs without risk of Salmonella.
Fresh organic eggs are not associated with outbreaks. Organic eggs are incredibly safe and even more beneficial and digestible when eaten raw, warmed, and soft cooked, barely coddled or lightly poached in your current soup.
In France, le Tourin, a garlic soup, is made with egg whites which are drizzled into the soup in much the same way as egg drop soup is made. Cuban cuisine features a chicken broth based garlic soup with whole room-temperature egg or two added just before serving.
In Austria, egg drop soup is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with cream and flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture.
onion, peeled and chopped
8 cups of chicken broth (homemade best)
about 1 pound asparagus
1 large red pepper, washed, seeded, and chopped into small pieces
4 cups of nettles or spinach leaves
sea salt and pepper
2 large eggs
lemon juice (optional)
1-Drizzle enough olive oil in a large soup pot to cover its bottom. When hot add onion and sprinkle with a bit of salt. Cook over medium heat until the onion starts to soften, stirring as needed.
2-Add chicken broth. Wash asparagus and cut off woody ends. (If you have very thick asparagus, you can peel off the fibrous outer layer on the base of the asparagus with a vegetable peeler to leave the soft and flavorful inside without the stringy tough outside layer). Cut into two inch pieces. Add to pot with chopped red pepper. Cook until red pepper and asparagus have almost reached desired tenderness.
3-Add spinach leaves or nettles and cook just until wilted. While that is cooking, crack 2 eggs in a bowl and whisk. Stirring soup in a circular motion, pour in the eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are barely cooked, about 1 minute.
4-Salt and pepper to taste. Perhaps serve with lemon wedges for folks to squeeze into their delicious broth.
2 tsp. virgin olive oil
2 cloves garlic, crushed
5 c. chicken broth
1 can (15 oz) crushed tomatoes
2-3 green onions, sliced
ground black pepper to taste
2 c. frozen cut leaf spinach or frozen peas
4 large eggs
4 1-inch thick slices Toasted Italian bread (brushed with a little oil and sprinkled with garlic and/or grated Parmigiano cheese).
Heat oil in large saucepan. Add garlic and onions and simmer over medium low heat about one minute (until fragrant). Stir in tomatoes, broth, spinach (or peas) and season with pepper. Barely bring to a boil over medium heat; reduce heat and simmer.
Gently break 1 egg at a time into a bowl or cup and then gently slide whole egg into soup. Carefully follow with remaining eggs. Simmer 3-5 minutes. Do not stir!
Place one slice of toast into individual bowls. Remove whole coddled egg with slotted spoon carefully and place on toast. Stir soup and then ladle into bowl. Sprinkle with Parmigiano.
This delicious soup or sauce with a Greek name is made throughout the Mediterranean. One must be a bit careful with this soup because it is thickened with egg, and the egg must first be tempered (that is, premixed with a bit of warm liquid). Also, the soup should not boil after the egg has been added.
If the egg is not tempered, or if the soup boils, the egg coagulates and one ends up with egg drop soup, which, though delicious, is not the goal. One wants to create a thick velvety soup or sauce with a warming lemony flavor. Perfect for cold days, this delicious soup makes an excellent starter for a hearty Mediterranean meal or a wonderful sauce for pasta, rice, stuffed vegetables, artichokes or stews.
Tie up the bay leaf, cloves and lemon peel in a piece of cheesecloth.
Bring chicken stock to a boil. Then add the rice and cheesecloth bundle. Reduce the heat to a simmer and cook till the rice is tender, 20-45 minutes. Remove and discard the cheesecloth bundle. (If not serving the soup right away, cool it at this point and refrigerate it. Once the eggs have been added, the soup will not keep.)
Return the stock to a boil. Then reduce the heat to low. Whisk together the eggs, yolks and lemon juice until combined. Slowly ladle about 2 cups of stock into the egg mixture, whisking constantly, till combined. (This is the tempering process.)
Pour the egg-stock mixture back into the pot and simmer over a low heat, stirring constantly, until the soup thickens, about 5 minutes. Be sure to not let it boil. Taste and add salt if necessary. Serve immediately, garnished with the scallion. Serves 8-10 as an appetizer.
This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd, by Kimi Harris.
large whole eggs or 6 egg yolks
1/4 -1/3 cup of honey
Grated zest of one lemon (about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or ghee or butter).
1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
2-Add the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
3-Cook; whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.
4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.
5-Refrigerate for several hours to thicken. Keeps about one week in the refrigerator.
You can serve it simply by dolloping it over sweet fresh berries and toasted nuts, or you can use it as part of a fancy layer cake, in tarts and thumb print cookies, or spread between flaky scones. Oh yes, there are a lot of uses for lemon curd! Simple and fancy!
Lemon Curd Bars (also from www.thenourishinggourmet.com)
The contrast between the nutty, slightly salty base and the zippy lemon curd topping provides a taste-tickling combination. This is a cross between a power bar, because the base is high in protein (nourishing nuts and eggs) and a lemon bar, with its delectable lemony topping. The bar is high in nutrients and flavor, low in allergens dairy and gluten free. It is also grain free!
Nuts perform best when soaked and dehydrated. One can use both raw and preferably soaked nuts with good success in this recipe.
One recipe of tangy lemon curd makes 16 bars. (Save extra zest for the cookie base).
cup of raw almonds
1 cup of raw cashews
1/4 cup honey (This creates very light sweetening. For sweeter bars, increase amount.)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
1 teaspoon sea salt
1-Preheat the oven to 400 degrees (or perhaps try 365 degrees and a bit longer time) and make the lemon curd. Place the curd in the refrigerator to cool.
2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. The goal is not nut paste, so don’t overdo it, leaving little chunks here and there.
3-Add the rest of the ingredients and pulse until combined.
4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take 15-18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it is done.
4-Cool completely, then spread one recipes of lemon curd on top. Let curd set in the refrigerator for several hours. The curd will continue to set. It is even better the next day. When ready to serve, take them out and cut into squares (perhaps 16 bars) and serve.
Dried peas are a great inexpensive source of protein that stores well and if mixed with rice provide a balanced meal. Dried peas can be soaked and then cooked with ham hocks or soup bones to make soup.
Miso soup is extremely concentrated and provides an economical and excellent source of protein. Miso is fermented soy that contains living enzymes. One or two tablespoons of miso paste make a whole pot of soup.
Vichyssoise is a French-inspired soup made with potatoes and leeks. Traditionally, vichyssoise is served cold, and it may be garnished with snipped chives or parsley. This classic soup is easy to make. Some folks serve it hot (high glycemic and metabolically stressful) and we best prefer the soup served classically cold (low glycemic and sustaining).
Cooks may add lightly toasted crostini, shredded dried fish, sour cream, whole goat yogurt, or even pickled beets as garnish. The flavor of the soup can also be adjusted with various spices, such as nutmeg for a hint of sweetness. Start by gently sautéing some sliced leeks and onions in oil and a small amount of butter. Add loosely chopped potatoes and chicken or vegetable stock. Boil until the ingredients are soft before adding cream (or a non-dairy alternative like coconut milk) and season with salt and pepper to taste. Puree vichyssoise coarsely before serving, and garnish as desired.
Curcurmin is a phytochemical found in the spice turmeric which is used as part of curry. It is a close relative of ginger, with its own similar beneficent modulation of our genes. Ginger is also commonly included in curries. (The spice "cumin" contains no curcurmin, despite similar name). The whole herb turmeric is less pharmacologically potent, but modulates gene expression more symphonically creating fewer potential drug-like side effects. Curcurmin inhibits the gene that makes inflammatory COX-2 enzymes, preventing their production. (Celebrex simply inhibits COX-2 enzymes.) Curcurmin is both strongly anti-inflammatory and strongly anti-oxidant.
Curcurmin inhibits release of the pro-inflammatory cytokine TNF-alpha. Curcurmin is a more effective anti-clotting agent than aspirin, without the ulcer-inducing stomach irritation caused by aspirin. It is the source of the bright yellow of curry (often combined with cumin and red pepper). Curcurmin can scavenge peroxynitrite free-radical can prevent colon cancer. It blocks amyloid-beta aggregation, which may prevent Alzheimer's disease and inhibits NF-κB transcription of proinflammatory and antiapoptotic (cancer-promoting) genes.
Curcurmin acts against transcription factors, which like a master switch, regulate genes needed for tumors to form. This ‘super carrot’ also shuts down genes involved in growth and invasion of cancer cells. It also induces the formation of our primary liver detoxification enzyme, glutathione S-transferase (GST). Glutathione also makes it possible to have strong cellular immunity, which is the best control of cancer.
Serves six, each with 6 grams protein and 4 grams of fiber providing a low glycemic load.
Lime juice, raw -squeeze
Simple Persian Lentil Soup 8 servings – contains a powerfully healthy, lovely, mild Arabesque flavor combination of ginger, cinnamon and turmeric.
You can add lots of different types of veggies to this soup with good results. Or add potatoes to make it more filling! If you use chicken broth, it will be even more flavorful, just make sure to use homemade, as the salt in the store bought kind will make your lentils not cook all the way. It is vegan without the chicken broth, and using coconut oil or olive oil
cups of lentils
1/4 cup of lemon juice, apple cider vinegar, or whey.
10 cups of water, chicken broth, or a combination.
2 tablespoons coconut oil, ghee, or olive oil
4 large celery sticks
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 -1 tablespoon sea salt, plus more to taste
1-The night before (or at least ten hours before you want to start making the soup), place the lentils in a medium size bowl and cover with water to an inch or two above the level of the lentils and add the lemon juice, vinegar or whey. When ready to begin the soup, drain and rinse the lentils.
2-Prepare the vegetables. Peel the onion, and chop. Wash the celery, cut off the ends and cut into 1/4 inch pieces. Crush the garlic with the side of a large chopping knife (place the flat side of the knife on the garlic and give it a good hit to crush the clove with your fist). Peel and then slice into small slices.
3-In a large pot, heat the oil over medium high heat until hot. Add the onions and celery and cook, stirring, until they are starting to soften. Add the garlic and cook for a minute or two more.
4-Add the lentils, water/broth and seasonings. Bring to a boil and then turn down to a low simmer. Cook for about 40 minutes, or until the lentils are soft. Add the sea salt and taste. You will probably need a little more salt.
And serve! (www.thenourishinggourmet.com)
Bone Soups Try starting bone soups at night. Create your broth with various meats and soup bones, water, Himalayan salt, herbs and some green vegetables (or green powder) along with onions and garlic. Simmer in crock pot or on top of stove on low all night.
Early in the evening, or even the night before begin rinsing and soaking beans or grains to be assembled and simmered in the bone broth in the morning for a hearty breakfast.
The Chinese like to add dried longan to hearty soups. A close relative of the ‘fruit of the gods,’ the lychee, the longan is a wonderful and delicious tonic fruit seasonally available fresh in south Florida. It is used by the Chinese as a blood tonic, to nurture the heart and to add luster and beauty to the skin. Longan literally translated means ‘dragon’s eye,’ which is its appearance when peeled as the dark brown seed is visible through the caramel-colored translucent flesh..
It is believed among the Chinese people that Longan is not only a great tonic for the skin, but is also a fantastic sex tonic. For that reason, longan is considered as a special tonic for women who wish to be both beautiful and sexually active. It has a 2000 year reputation as a love tonic. It is told that the most beautiful woman in the history of China, Yang Kuei Fed ate longan every day. Longan is equally beneficial to men. It is believed to have a calming effect and add radiance to the eyes.
Moroccan Harira is considered one of the best soups in the world. By custom the dish is used to break the fast in Morocco during Ramadan. This thick, rich version is a meal in itself any other time for anybody. Serve hot to 8 people. If they really like the tang of lemon, serve traditional little bowls of freshly squeezed lemon juice with little spoons on the side.
When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. Ladle into bowls and dust with cinnamon. Include little bowls of extra lemon juice for inveterate sour pusses.
variation of Moroccan Harira soup.
1 brown onion, diced
2 large cloves of garlic, crushed & diced
2 large celery stalks, chopped
1 bunch of spinach, rinsed, destalked and roughly chopped
200gs chickpeas [preferably dry and soaked overnight dry, otherwise drain]
1/2 to 1 cup red lentils
400g tin diced tomatoes (or 4-5 large tomatoes)
2 teaspoonfuls fresh coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
handful fresh chopped parsley
1/2 teaspoon turmeric
1 & 1/2 liters vegetable stock (home-made)
1-2 tablespoons lemon juice
Salt & cracked pepper to taste
Sauté onions in olive oil over low heat until onions are soft. Add garlic and celery, stir in, add tomato and coriander turn heat up a bit and cook until tomato thickens/boils down to more of a paste, add salt as necessary.
Add stock, turmeric, cinnamon, paprika and chickpeas. Bring barely to boil, stirring occasionally and add lentils.
Simmer over low heat for about 1/2 hour, stirring occasionally, wash and de-stalk spinach, add the leaves with the parsley and lemon juice, simmer for another 10 minutes, serve.
Pozole is a traditional pre-Columbian soup or stew from Mexico. It is made from hominy, with pork (or other meat), chile, garbanzo beans and other seasonings and garnish, such as cabbage, lettuce, oregano, radish, cilantro, avocado or lime juice. There are a number of variations of pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans) and elopozole (sweet corn, squash and meat).
The word "hominy" was eventually joined with the word "grits" in the American South. In the rest of America, hominy referred to the whole kernels which were skinned but not ground; in most of the South, "hominy" came to mean the coarsely-ground skinned kernels used to make the dish known as "hominy grits" or just plain "grits." In New Orleans, the whole kernels are still called "big hominy" and ground ones are known as "little hominy." In the American Southeast, grits are eaten with everything, country ham, shrimp, fried fish, eggs, cheese and gravy.
South of the border, in Guerrero, it is often eaten with Tostadas smeared with Mexican cream and hot salsa, and breakfast pozole is often accompanied by a shot of homemade mezcal, green pozole is typically served on Thursday. In Colorado, onions are typically used as a garnish instead of radishes. A similar Salvadoran soup called Sopa de Pata has cow's foot in it.
Callaloo is almost always made with okra and dasheen or water spinach Ipomoea aquatica. There are many variations of callaloo which may include coconut milk, crab, Caribbean lobster, meats, tomatoes, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat slimy (from the okra) soup or stew consistency. When done, callaloo is bright dark green in color and is served as a soup, a side dish which may be used as gravy for other food, even as a calaloo sandwich or iced into a refreshing cool beverage.
Lyrics: Calaloo, Jimmy Buffett Bridge:
Sheila, Hey Hey Sheila
Hey Hey Sheila, what's in dat calaloo
Hey Sheila tell us, Hey Sheila tell us
Hey Hey Sheila, What's in that calaloo
We got Crab and pig tell
Squid ink and fish scale
Okra and dasheen leaves
Chitchat and chatter
Fill up the platter
With a garnish of pure make believe
Calaloo, Strange Calaloo
Mysterious and curious roux
Though some might think somehow they are not
Make no mistake we're all in the same pot
Take it from me this is no Camelot.
Plant sources for Callaloo leaves:
This remarkable, bright green soup or gravy originally birthed in West Africa as Palaver soup.
Yield: 8-10 servings. Ingredients:
* 3 bundles callaloo or 3 bunches fresh spinach, Chinese Spinach, or Swiss chard washed, tough ribs removed, coarsely chopped
* 4 cups coconut milk (and/or fish or chicken stock)
* 2 cups milk
* 2 cloves garlic, minced
* 2 medium onions, chopped
* 1 bunch scallions, chopped
* 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped
* 1/4 pound butter
* salt and pepper to taste
* Pickapeppa hot pepper sauce, Tabasco, or any other similar sauce, to taste
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat soup and serve.
Rasam with Coconut water
coconut water from 1 coconut: (usually about 1 cup)
Toovar (toor) dhal*:1/4 C
tamarind extract: 1 t
garlic cloves:2 crushed
asafoetida powder (hing)** 1/4 t
turmeric powder: 1/2 t
virgin coconut oil:1 T
mustard seed: 1/2 t
dried red chilli:2, broken in to 1/2 inch pieces
coriander leaves: few for garnishing
Clean and wash the toor dal and cook it in 2C of spring water until it is very soft. Add the coconut water, crushed garlic, pepper, asafoetida, turmeric and heat it gently. Do not boil.
Do the tadka by heating the oil add mustard seed, then the dried chilies, pour over the rasam and garnish with coriander leaves.
* Toor dal is a tiny, salmon-colored flat-disc legume about the size of a mechanical pencil’s eraser. It is very pleasing and neutral in taste, and it cooks very quickly. It is useful for dips.
** Hing is available in natural food stores or Indian groceries. The white powder has many medicinal uses in food, including reducing flatulence from beans. It smells better after cooking.
Job's Tears Chicken Stew.
Job's tears (yi yi ren) is an excellent example of ‘let food be your medicine.’ Similar in appearance to pearl barley, but entirely different in nature, Job's tears has a delicious nutty flavor plus a potent nutritional profile. As a mild diuretic, it eliminates dampness from the body, relieves arthritis and rheumatism.
1 fresh chicken
10 cups water
30 gm Job's tears seed (yi yi ren), soaked in water overnight and drained
5 slices fresh ginger root, finely chopped
300 gm fresh mushrooms, stems discarded, caps sliced
3 spring onions, finely chopped
2 tablespoons rice wine
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1. Clean and
wash the chicken and cut it into bite-sized pieces. Place the chicken in a
stockpot with the water, Job's tears seeds and ginger, and bring to a rolling
boil. Reduce the heat to low, cover and simmer for 2 hours until the chicken is
2. Add all the other ingredients and return to a boil. Simmer for 2 more minutes and remove from the heat. Ladle into individual serving bowls and serve hot.
For a robust nutty flavor, add a dash of toasted sesame oil to each serving bowl before ladling the stew into the bowls. Each serving may also be garnished with chopped coriander leaves (cilantro) or parsley.
Burrito or taco de harina is a type of food found in Mexican and Mexican-American cuisine. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Spanish rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Spanish rice, beans, lettuce, salsa, meat, guacamole, cheese and sour cream. The result is considerably larger.
The most famous food chain began offering breakfast in the late nineteen seventies. Shortly after introducing the Egg McMuffin, the company quickly realized the potential of a quick, drive-thru breakfast, and developed several breakfast selections. The Breakfast Burrito was introduced in 1991, and today, one out of every four breakfasts eaten is from McDonald's.
Directions: Preheat a skillet over low to medium heat. Put meat into the pan, and then add the onion. Sauté meat or sausage and onion for 3 to 4 minutes or until barely browned. Add the mild green chilies and continue to sauté for 1 minute more. Pour lightly stirred eggs into the pan and coddle the eggs with the sausage and vegetables. Add a dash of salt and pepper.
Heat tortillas by steaming for 20-30 seconds. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, and then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Repeat with remaining ingredients.
Nutrition Facts: Serving Size 1 (151g). Recipe makes 4 servings.
Calories 400, Calories from Fat 195 (48%). Total Fat 21.7g, 33% DV. Saturated Fat 8.3g, 41%DV. Monounsaturated Fat 8.8g, Polyunsaturated Fat 2.4g, Trans Fat 0.1g, Cholesterol 248mg, 82%DV. Sodium 728mg, 30%DV. Potassium 296mg, 8%DV. Total Carbohydrate 29.7g, 9%DV. Dietary Fiber 1.7g, 6%DV. Sugars 0.5g. Protein 20.3g, 40%DV.
Breakfast cereals had their beginnings in the vegetarian movement during the later part of the nineteenth century. The typical Western breakfast of the time was a hearty and protein-rich meal of cooked eggs, bacon, sausage and beef.
The first breakfast cereal, Granula (named after granules) was invented in the United States in 1863 by James Caleb Jackson, operator of the Jackson Sanatorium in Dansville, New York and a staunch vegetarian. The cereal never became popular. It was far too inconvenient. The heavy bran nuggets needed soaking overnight before they were tender enough to eat. Nobody appreciated or understood the importance and power of germination.
The next generation of breakfast cereals was considerably less healthy, but more convenient, and combined with clever marketing; boxed toasted cereals have finally managed to catch on to be corporately highly profitable and typically the primary source of one’s morning stress. The biggest daily stress we have is a non sustaining breakfast, boxed, bagged, organic whole grain toasted crunch, now ruined, rich in the heat-shock protein messaging of caramelized AGEs.
Muesli is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts (even healthier soaked overnight). It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for his patients. Most hot cereals are porridges, cereal grains which are soaked and/or boiled to soften them and make them palatable. Glaser Organic Farms, 305-238-7747 or www.GlaserOrganic Farms.com makes new fresh versions available.
For some people, breakfast would not be breakfast without cereal. Kids may love it, too, but most commercial cereals have been browned, toasted or crisped creating caramelized stress-messenger molecules called AGEs (advanced glycation end-products) which mimic our own pro-inflammatory HSPs (heat shock proteins). Compounding the AGEs, most contain refined sugars or other sweeteners that will quickly elevate blood sugars.
They also contain flour and un-sprouted grains, additives, artificial colors, preservatives and synthetic vitamins, creating a virtually dead food that displaces vital nutriture and can cause physical imbalances and deficiencies. Even if a commercial cereal is labeled “all natural," if the whole grain has been sprouted but has been ground into flour, it is mildly taxing to the system.
Lightly grind up ingredients in food processor in advance. In the morning, drain water from the nuts and the rest of the ingredients. Refrigerate immediately after the first serving. This will last for two more days. Pour nut milk over the above ingredients. Add honey or maple syrup to taste and add a few organic blueberries (fresh or frozen) and fresh organic apple slices.
multi-grain cereals, couscous, and bulgur are best prepared strategically to
reduce their phytic acid. If you plan
ahead, you may double your absorption of the minerals in the grains. Provide moisture; place the grain in a bowl
with about equal parts warm water. Water
temperature should be between 45-55 degrees C (113-131 degrees F), just above
body temperature. Depending on taste, add
an acidic ingredient to water to achieve a pH level of 4.5 to 5.5. For best
results use whey, yogurt, or kefir (approximately 2 tablespoons per cup of
grain). Otherwise add about 2
tablespoons of lemon juice per cup of grain.
Cover with a clean dishcloth to keep the bugs out. Soak in a warm spot for at least two and at best twelve hours. When you soak your breakfast cereal or other grain porridge overnight, cooking time will decrease dramatically.
Every good rule has its exceptions. Oats, soy, millet, corn and sorghum are low in phytase, the enzyme that breaks down phytic acid. Oats have a naturally low level of phytase. Just soaking these grains will be only marginally effective. Instead, add some fresh ground wheat to your oats or millet. Add about 10% wheat to your oatmeal and follow the directions above for soaking. Fresh ground wheat is high in the enzyme phytase. If you do not own a grain mill, put a tablespoon or two of wheat berries (kernels) in your coffee mill to add to your oatmeal. So says Amanda Rose from http://www.rebuild-from-depression.com/book/book.html.
Soaked Wheat Berries
Buy wheat berries at your local health food store. You might find them at a large grocery in the organic or bulk food section. You can also buy them from Glaser Farms of Miami, FL or online from Bob's Red Mill. Measure 1 cup wheat berries and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged.
Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight or even longer. Drain water in the morning and rinse wheat berries once more.
Classic recommendation is to add 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy. A better alternative is to barely simmer at 190 degrees for just ½ hour, turn off the heat and allow to rest 8-12 hours. Drain any remaining liquid. Eat them in the morning instead of oatmeal. For a power breakfast, add 1 teaspoon of honey and/or tablespoonfuls of bee pollen, peanut butter or soaked flaxseeds or almonds.
A healthy lunch salad is made with wheat berries, lentils, green onion, cumin and garlic vinaigrette dressing. Add celery or bell peppers for additional vitamins and antioxidants. Store wheat berries in a dark, dry, cool place in an airtight container. To make 1/2 cup of wheat berries, add 1-3/4 cups of water.
If you bought presoaked wheat berries, you don't have to soak them overnight, so read the package carefully. Bulgur wheat is a dried form of cooked wheat, and can be covered with 1-inch of warm water and simply soaked for 1 hour to rehydrate and soften. It is then ready to use in raw salads such as tabbouli.
Hasty pudding is a dish made by cooking cracked cereal grains in milk or water until they form a dense mass, like oatmeal or porridge. It is simple and cheap to make, and also very filling. In the 17th through the 18th centuries, hasty pudding was a common breakfast for the poor, because it was easy to make and having low glycemic load, would fuel the body until lunch time. Today the term “hasty pudding” is most associated with a specific type made in the American Colonies, using corn and water.
Hasty pudding can be made in a number of ways. In Colonial America, it was frequently made with ground corn. In Britain, hasty pudding was made with oats or other cereal grains. In either case, the grain is cracked in a grain mill before being cooked and salted during cooking. Typically, a very large batch of hasty pudding is made in a thick kettle or pan.
Despite the name, hasty pudding is designed to be cooked slowly, as in a crock pot. Many recipes for a regular stove top call for long slow cooking, which breaks the grains down into a mush. If cooked quickly, hasty pudding has a more chewy consistency. Stirring is crucial as the hasty pudding is prepared, to prevent it from turning into ‘cement’ glued to the bottom of the pot.
Traditionally, a sweetener such as honey, maple syrup, molasses, or sugar is mixed into hasty pudding. The dish is served hot, and if it is not cooked with milk, real butter, milk or cream might be set out on the table to be used as a garnish. A container of sweetener may be set out as well, in case the hasty pudding is not seasoned to taste. Nuts and dried fruit can be added for interest. Hasty pudding can be allowed to cool into a thick slab, like polenta. The pudding can be cut into wedges and wrapped.
Polenta or boiled corn meal is a complex carbohydrate, rich in thiamin, riboflavin, potassium and magnesium. One cup of cooked polenta contains about 120 calories and almost 3 grams of protein. It does have a high protein value but it is missing two amino acids so it is not a complete protein. Once it is combined with other grains, meat or dairy it is rounded out and a complete protein is formed.
Polenta can be completely plain as porridge or served with a little Parmigianino cheese or with a sauce of tasty mushrooms or morels. It can be soft or it can be hard and molded into various shapes. It can be steamed, grilled, fried, broiled or layered with meat sauce. Perfect with vegetables or braised meats, it can be baked into breads and pastries.
In the middle Ages the Italians ate something similar to polenta but used barley, chickpeas and chestnuts to make gruel and breads and cakes. Puls or Pulmentum, were Roman names for porridge. Preparation was basically the same way polenta is prepared today. If you are making a small batch, with modern stoves it is easy to manage the heat and one only has to stir occasionally. If making a large batch one will need to stir more frequently. Make sure that the polenta is stirred thoroughly from the bottom up to the top so that it does not burn.
If it is too runny then all one needs to do is cook longer or if it is too thick, simply stir in a bit more water. If it clumps, take a fork and press the lump against the wall of the pot so that it breaks up. It is easy to make a big batch. The amount not used can be put into molds or a dish and allowed to firm up. Cover the polenta well and it can last refrigerated for about a week. Reheat by steaming, grilling, frying or broiling.
Soft Polenta serves 4-6
6 cups water
2 teaspoons Himalayan or kosher salt
1 cup coarse or medium-grind polenta
1/2-1 teaspoon freshly ground pepper
2 tablespoons butter or coconut oil
1 tablespoon olive oil or sesame oil
½ cup Parmigianino cheese, grated
A great way to avoid lumps:
Pour 3 cups of water into a large heavy pot and turn to high heat, add the salt and cornmeal. Stir while the mixture comes to a boil. Meanwhile, boil the remaining three cups in another pot or a kettle. Once the polenta boils then lower the heat and let simmer, stir occasionally until the mixture thickens, about 10 minutes. Add 1 cup of the remaining water and continue to cook polenta until it is tender and without any hard grains, about 20-50 minutes.
Continue to stir occasionally. Make sure you stir the polenta from the bottom of the pot up to the top so that it does not burn. You may have to add the additional two cups hot water, but it will depend on the age and type of polenta. Once the polenta is tender, add the pepper, butter and olive oil and stir. Then add the Parmesan cheese and stir again. Remove from heat. Serve.
Firm Polenta - to make steamed, grilled, fried, or broiled
Follow directions for soft polenta. Before you add butter and cheese, the polenta should be on the thick side as well as having soft grains. This will help ensure that the polenta will firm up.
Once you have added oil and cheese, let the polenta stand for about ten minutes in the pot, off the heat. Line a casserole dish with parchment paper or waxed paper. Brush with olive oil. Pour the polenta onto the sheet. Then oil a second piece of paper and place it with oil side down on top of the polenta. Let cool for 20 minutes at room temperature and then refrigerate for an hour. If you are going to let it sit in the refrigerator longer than an hour, cover the entire dish. When you are ready to cut into shapes, remove from the refrigerator and take off top layer of paper. Cut with knife or cookie cutter to make desired shapes.
You can mold polenta. Brioche tins or muffin pans make great molds. Brush olive oil into the molds and pour polenta into the molds. Let cool at room temperature for 20 minutes and then refrigerate. The polenta shapes will slip out fairly easily and if they don't, simply run a knife along the outside and let a little air in and try again.
Various Soft Polenta Toppings:
Pancakes with lentils
This is a low oxalate recipe similar to Latkas (potato pancakes) without the potato, a great way to
"sneak" fiber and vegetables into the diet!
1 cup dried lentils (becomes 3 cups cooked lentils)
small chopped onion
2 organic eggs
½ teaspoon baking soda
bit of sea salt
1 tablespoon honey
1 teaspoon vanilla extract
½-2/3 cups steamed, pureed vegetables and/or fruit
Soak 1 cup of lentils in 3-10 cups of water for at least an hour, or overnight.
Rinse and drain well.
Put lentils in pot; add 3 cups of water.
Simmer uncovered for exactly 2 minutes.
Lower temperature and simmer for 30-60 minutes, depending on type of bean. Drain well.
Put all ingredients in blender, eggs first.
Blend until batter is smooth.
Cook pancakes over medium heat.
Deluxe Crockpot Oatmeal
inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover
and cook on low for 8 to 9 hours (*please see notes below). Stir before
Great served with raw milk or yogurt.
Wake up to the fresh aroma of a hearty morning meal wafting through the house. With aid of a Crockpot, it’s easy to give the entire family a hot breakfast, regardless of when they appear, ideally between 6-8AM.
Cold Breakfast Oatmeal
The night before your breakfast, mix oats, chia seeds, ‘milk’, cinnamon and sweetener (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with a small dish and place in the fridge overnight. In the morning, add separately soaked almonds or walnuts and/or fresh berries and stir gently. Enjoy.
RAW ROCKY ROAD OATS WOW!
Chewy, chunky, nutty, and fruity describes this raw breakfast that's sure to make a frequent appearance on your breakfast table. Like many dishes in raw cuisine, it begins by putting up the grain to soak before bedtime. The next morning breakfast comes together quickly, bursting with goodness.
C. (118 ml) steel cut Scottish oats (McCann's is one well-known brand)
1 large apple, cored and diced (do
1 Fuyu persimmon or Bosc pear, chopped or any favorite fruit in season
2 T. raw soaked walnut pieces
2 T. raw pecan pieces
2 T. natural sesame seeds soaked
2 T. soaked flax seed (meal)
1/3 C. (80 ml) raisins
2 to 3 dashes ground cinnamon
1 ripe banana, mashed
1 T. chopped nuts
Breakfast Rice (Hot Cereal) (4 servings)
If the rice
is cold, put in the top of the double boiler with the other ingredients and
heat until it reaches a nice serving temperature. If rice is already hot, put
in individual bowls and just add the other ingredients and mix. Add cinnamon
last and stir to make an appealing swirl pattern.
Six Grain Crockpot Breakfast (8 servings)
grains with dried fruit and cinnamon right the in crock pot.
Stir in water and vanilla. Cover and cook 6 to 8 hours on low. Stir before serving and add more water if needed. Serve hot. Top with brown sugar, drizzled with maple syrup or your favorite berry or fruit topping. Not only is it delicious and hearty, but it also promotes regularity.
Peanut Butter Yogurt Oatmeal (1 serving)
and oats in the bowl and cook. Stand for
2 minutes and stir in peanut butter and choice of yogurt, stir and enjoy.
This is a real ‘stick to the bones’ breakfast. It can be prepared with regular and all-natural peanut butter as well as other roasted nut spreads like macadamia, almond, walnut or cashew. Use goat yogurt or even coconut butter as garnish.
Millet porridge is a traditional Russian food, eaten sweet (with milk and sugar added at the end of cooking process) or savory with meat or vegetable stews. The basic preparation: Wash millet. Grain to water ratio is 1 C to 21/2 C. Combine grain with boiling water; add a pinch of salt. Bring to a boil and simmer 20-25 minutes, remove from heat, fluff and let sit covered for 10 minutes.
A less-healthy version consists of washing the millet and then dry pan toasting it to heighten its ‘nutty’ flavor while moving the pan until one notes a characteristic scent. Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30-35 minutes.
Mediterranean Millet with Balsamic Marinade
Tablespoons lime or lemon juice
3 Tablespoons fresh basil or cilantro
4 teaspoons balsamic vinegar
1 teaspoon black pepper
2 Tablespoons virgin olive oil
2 cups cucumber, diced
2 cloves garlic, minced
1 cup cherry tomatoes
¼ teaspoon Himalayan salt
3 cups freshly cooked millet
Combine lemon juice, vinegar, olive oil, garlic, Himalayan salt, basil, and pepper. Blend in blender or mix vigorously by hand.
Toss cucumber and tomato in marinade, then add warm cooked millet and mix well.
(480 ml) water
1/2 C. (120 ml) whole grain millet
1/4 t. salt
1 large banana
10 pitted dates
1 whole dried peach
1/4 C. (60 ml) pine nuts or cashews
1/4 C. (60 ml) water
Breakfast Bread Pudding (has gluten)
ripe nectarines, peaches or plums, quartered
1/2 cup (120 ml) evaporated cane juice, xylitol, Lakanto, agave nectar
1/2 cup (120 ml) unsweetened soymilk, rice milk, almond milk
1/4 cup (60 ml) whole wheat pastry flour
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup (120 ml) diced walnuts
4 slices whole wheat, preferably sprouted grain or mixed grain bread
Breaking down phytic acid in bread will increase our body's ability to absorb the minerals from bread. With any grain, the key to breaking down its phytic acid lies in activating the phytase enzyme and allowing it time to work to break down phytic acid.
With bread, the key to activating the phytase enzyme is allowing the grain (even stored grains which have lower phytase) to sit in a moist, warm, acidic environment. Sourdough bread, with a complete recipe at (www.thenourishinggourmet.com) meets all of these criteria. You make the sponge and that provides the moisture to the grains. Warmth will allow the sourdough to rise. Lactic acid in the sourdough starter creates an acidic environment for the bread. The rise time required for sourdough allows plenty of time to break down phytates.
Making your own sourdough starter is basically a matter of mixing flour and water and waiting for the wild yeasts and bacteria present on the grains to gain footing. Over the course of about a week and with increasingly frequent feedings of flour and water, a sourdough culture establishes itself within your bowl and reaches equilibrium. The bacteria, from which the starter gets its acidity and characteristic sourness, and the yeasts, which leaven it – and eventually the bread – achieve a balance. A basic starter can be made with pineapple juice and whole wheat flour.
Amanda Rose [firstname.lastname@example.org] found that gluten-intolerant people can tolerate sourdough wheat bread if traditional fermentation techniques are used (Gobbetti et al. 2007). Diabetics are able to eat sourdough with less of an insulin response than yeast bread (Liljeberg et al. 1995).
If flour has been kept for a long time at room temperature (even 1 month), phytase content decreases and the degree of splitting after four hours is diminished. Fresh flour has a higher content of phytase than does flour which has been stored. Flour freshness has been studied little in regard to phytates, but it is an important concept for home bread makers. We can soak flour in advance of making a yeast bread to increase its soaking time, but it is probably better to invest in a grain mill and use fresh ground flour for yeast breads.
Wheat was originally hybridized five to ten thousand years ago in times of famine to have higher levels of gluten to fatten farm animals faster. Now we know, as the gluten molecule is digested, part of it mimics insulin-like growth factors. Another group of amino acids is a bad copy of our intracellular adhesion molecule (ICAM-2); also similar in shape to the herpes virus that causes fissures on the tongue, lip and mucous membrane ulcers when cellular immunity becomes disabled. Wheat consumption is the most common cause of mouth ulcers.
Another four amino acid sequence of the partially digested gluten molecule chain mimics endorphins. These morphine-like molecules are called exorphins. Cows will eat themselves to death by acidosis in one day if given free access to grains. Casein, milk’s primary protein also contains growth factors and exorphins.
Pizza’s plentiful supply of both gluten and casein exorphins may explain the mobilization necessary to have a pizza delivered anywhere in America in thirty minutes, or less. It is very easy to get addicted to exorphins or other excitotoxins used to spice up the appeal of restaurant food (fast or slow), crisped, boxed and bagged treats.
Gluten is a long elastic protein molecule that gives pasta its resilient chewy structure and breads their addictive crunchy crusts and rich pudding-like interiors. True hereditary gluten intolerance is uncommon, as more and more people find it helps to avoid wheat.
Wheat has become our most common food and often ingested during times of stress or illness when our immune system is likely to make a negative association. To make matters worse, usually the molecules have been browned and deformed by heat. Toasted grain molecules mimic nature’s heat shock proteins, sending messages of ‘forest fire’ alarm to our genetic programming, creating misinformed immune associations, now making many of us ‘gluten intolerant.’
Celiac disease is another name for gluten intolerance. With expressions from irritability to auto immune disease with symptoms as severe as multiple sclerosis, its problems stem from losing the absorptive villae in the small bowel, compromising digestion and immune barrier function at the same time. Usually the tongue also loses its shag carpeting of filiform papillae, reflecting triage of structure at the cellular level, signaling daily stress dominating over repair. It may take from three days to six months to reap the benefits of going gluten free.
Gluten free grains and flours are: Amaranth, Arrowroot, Buckwheat, Bean (Garfava, & Garbanzo); Cassava, Corn (white corn flour, corn starch and corn meal); Flax, Indian rice grass, Job's tears; Legumes, Millet; Nuts (Almond Meal, Hazelnut Meal/Flour & Coconut flour); Potato flour; Quinoa, Rice (White rice, Brown rice, Sweet rice and Rice bran); Sago, Seeds, Soy; Sorghum ('sweet' white and dark); Tapioca flour and Yucca.
Flours are highly perishable since there are so many molecular surfaces exposed to oxygen. Grind just before baking. Sprouted grain flours are even more perishable and can easily produce AGEs when baked. Safely bake at less than 365 degrees F and roast foods just to a golden-yellow. Stress messaging molecules are mostly in the browned and crisp parts, not the pudding-like inner core. Undercook your cookies.
Best combination for more ‘elastic’ wraps, cookies and pie crusts, a balanced high protein blend might be: 1 ¼ cups bean flour (chickpea or soy) plus 1 cup rice flour plus 1 cup potato starch plus one cup tapioca, arrowroot or cornstarch.
A heavier high-fiber blend for breads, cookies, pancakes, waffles, snack bars and suitable for being laden with chocolate, warm spices, raisins or other fruits like dried blueberry might blend: 1 cup brown rice or sorghum flour plus ½ cup teff flour (preferably light) plus1/2 cup millet flour plus 2/3 cup tapioca starch plus 1/3 cup potato or corn starch.
More decadent recipes as sugar cookies, cream puffs, cupcakes or birthday cakes and some crepes require lighter, more refined flours, perhaps including 1 cup rice flour plus ½ cup tapioca starch plus ½ cup potato or cornstarch.
A self-rising flour blend used for muffins, scones, cakes and cupcakes might contain: 1 ¼ cups white sorghum flour plus 1 1/4 cups white rice flour plus ½ cup tapioca starch plus 2 teaspoons xanthan gum (or 3 teaspoons guar gum) plus 4 teaspoons baking powder plus ½ teaspoon salt.
When baking with gluten free flours there is no magical rubbery elastic wheat-type gluten molecule that allows the bread to rise and hold it shape. When baking gluten free yeast breads one needs an acidic dough enhancer such as lemon juice or vinegar. Lemon juice and vinegar are inexpensive and work very well, but one may also purchase commercial dough enhancers, some of which work better than others.
In addition to dough enhancers, xanthan gum or guar gum are common replacements for gluten and an essential ingredient for all gluten-free baking. Guar Gum is derived from the guar bean which is primarily grown in India and Pakistan, with some smaller crops grown in the USA, Australia and Africa. Guar gum has nearly 8 times the water thickening ability of cornstarch and it is quite economical because only a very small amount is needed. It also retards ice crystal growth thus allowing stability during freezing and thawing of baked goods.
Xanthan gum is a natural product made from the outer layer of a tiny, inactive bacterium called Xanthomomas compestris. This microorganism is grown in the lab for its cell coat, which is dried and ground into xanthan gum. Xanthan gum is added as a powder to dry bread ingredients and acts as a thickener for many commercial food products such as dressings, gravies and sauces. It is a great substitute for gluten in wheat free baking because of its unique binding ability, holding small particles of food together. Xanthan gum may seem expensive but goes a very long way and is absolutely necessary when making good gluten free bread.
As a general rule, one teaspoon gum is used for every cup of gluten free flour. Xanthan gum keeps best stored in the refrigerator after opening and can be frozen. It can be purchased at the health food store or in the gluten free flour area of many grocery stores. No single wheat-free flour has all the wonderful attributes of regular wheat flour. The trick is to blend several wheat-free/gluten-free flours, using final product texture as a guide.
For every cup of wheat-free/gluten-free flour, use 1 tsp. xanthan or guar gum for cakes, 2 tsp. xanthan or guar gum for breads or pizza, and 1 tsp. or no xanthan or guar gum for most cookies. Guar gum is often considered to be equal to xanthan gum, however when substituting some add an additional half of the required amount of xanthan to equal a comparable measure. For example, if 2 teaspoons of xanthan gum is called for, add 3 teaspoons of guar gum.
Breads rely heavily on gluten for structure, cakes to a lesser extent and cookies almost none. Typically the starchier and/or more refined the crumb, the less the reliance on gluten. Xanthan gum tends to be almost three times as expensive, and in the US is grown on corn syrup (but tests corn-free in the lab after processing). Some gluten-free groups discourage the use of guar because of its higher fiber (and therefore possible laxative effect) of large amounts of guar gum use. Try both and see. If these gums are not appropriate for you, some suggest the use of mung bean (green bean) flour (1/8 of cup to every cup flour) or pre-gelled potato flour.
When baking wheat breads with yeast one usually punches the bread down and it rises a second time. Not so with gluten free bread recipes containing xanthan gum. The batter will not respond a second time. Gluten free breads derive their single rise from baking powder.
When dissolved in water acid and bicarbonate react to emit carbon dioxide gas which expands, producing bubbles to leaven a mixture. Most modern baking powders are double acting, contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking.
Baking powders that contain only the low-temperature acid salts are called single acting. Many recipes call for a process called creaming, where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand. Common low-temperature acid salts include cream of tartar, calcium phosphate and citrate.
High-temperature acid salts are usually less desirable aluminum salts, such as calcium aluminum phosphate. They are found not only in many baking powders, but also in many non-dairy coffee creamers. Excess aluminum is detrimental to human health, and baking powders are available without it for people who are concerned or those sensitive to the aluminum taste.
Many commercial products, such as muffin mixes and bakery goods, may contain aluminum-based leavening agents. High acidity can be caused by ingredients like buttermilk, lemon, yogurt, citrus or honey. When excessive acidity is present, some of the baking powder is replaced with baking soda. For example, one cup of flour, one egg and one cup of buttermilk requires only ½ teaspoon of baking powder. The remaining leavening is caused by buttermilk acids reacting with ¼ teaspoon of baking soda.
Alkaline baking soda (sodium bicarbonate) is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, which helps dough "rise." The acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa or vinegar. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates or cream of tartar.
Both Xanthan gum and Guar Gum are tasteless and can be interchanged in equal amounts. Without the proper amounts of xanthan gum, dough enhancers, and binders gluten-free baked goods will not rise but will be dry, crumbly and fall apart easily. Other binders that will help hold gluten free baked goods together are eggs, egg whites, flax meal blended with water, chia seed gel, honey, molasses, sweet rice and unflavored gelatin. Breads made from gluten free flours are more like a ‘thick sticky batter’ than traditional ‘dough’. Beating the batter for 2 or 3 minutes is an important step needed to develop the texture. Baking gluten free requires experimenting.
In Turkey mastic gum is used in milky desserts, ice cream, marmalades and naturally, chewing gum. Originally liquid, mastic gum is sold as hard small translucent lumps and melted in hot milk while making dessert. It can also be ground with mortar and pestle. This fragrant resin is cultivated from mastic trees that are native throughout the Mediterranean; however, the most famous ones come from Greek island of Chios.
Frankincense is produced from boswelia gum mastic. Frankincense is prescribed for a wide range of ailments, including arthritis, dysentery, ringworm, diarrhea, and various pulmonary diseases. Anti inflammatory boswelia has also been used in Traditional Chinese Medicine, ingested to assist in digestion. When aromatized or burned, boswelia may help reduce stress and depression. Mastic is also used as a binding agent with oil, lemon juice and spices to coat the traditional Turkish doner kebab. (As the meat cooks, thin slivers are sliced off and served in pita bread.)
The word mastic derives either from a Phoenician word or from the Greek verb mastichein ("to gnash the teeth", origin of the English word masticate) or massein ("to chew"). Today mastic gum is an effective therapy for stomach ulcers caused by Heliobacter pylorii as well as Chron’s disease and irritable bowel syndrome.
From pinworms on, whenever immunity is altered and the bowels contain an unfavorable mix of microorganisms; children and older people clench and gnash their teeth, creating the symptoms of TMJ or temporomandibular joint syndrome. Mastic has been widely used medicinally as a stimulant and diuretic, and chewed to neutralize foul breath.
Rice pudding is a traditional recipe with different versions such as regular, baked and with mastic gum.
4 cups of raw milk
1/2 cup soaked long grain rice
1 cup sugar (xylitol, Lakanto, agave nectar)
4 tbsp corn starch
1/4 tsp salt
2-3 pieces of mastic gum
Put rice and 2 cups of water in pot and cook until rice is soft. Drain.
Put 3 cups of milk, rice and salt in a pot and bring to boil. Add sugar and keep cooking until rice gets really soft stirring constantly with a wooden spoon.
Mix corn starch and remaining 1 cup of milk thoroughly and slowly stir in to the pudding along with mastic gum lumps. Cook until pudding thickens.
Pour pudding into individual bowls or cups. (For baked pudding, make sure bowls are oven safe.) If you do not care to bake the pudding, wait until pudding cools down and then place in refrigerator. If you want baked pudding, place the bowls in a deep oven tray / dish. Fill the tray with water half way through the bowls. Broil them until golden yellow on top. Let them cool and refrigerate.
Rice pudding is traditionally served topped with ground cinnamon.
Cheese and Honey Tart with
Individual cheese tarts similar to this one are prepared in Crete and on most of the Greek islands during Easter time. The olive-oil-and-beer pastry has a very nice flavor and texture. Ingredients:
2 - 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup light olive oil
1/4 cup safflower oil
1/2 cup beer
1 1/2 cups ricotta cheese, drained overnight in a cheesecloth-lined colander
1/3 cup honey, preferably thyme honey
About 1/2 teaspoon ground mastic
1/2 teaspoon ground cinnamon plus more for garnish
2 large eggs
TO MAKE THE PASTRY: In a large bowl combine 2 cups flour with the baking powder. Add the oils and beer and mix briefly with a wooden spoon or an electric mixer until soft, oily dough forms. If it is too soft, mix in a bit more flour. Shape dough into a ball, cover with plastic wrap and let rest for 15 minutes. Preheat oven to 375°F.
Hands flatten the dough. Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line dough with aluminum foil, and bake for 15 minutes.
Remove the foil, prick the dough with a fork and bake for 15-18 minutes more or until set but not colored. Let cool.
TO MAKE THE FILLING: In a food processor, combine ricotta, honey, mastic and cinnamon. Process for 30 seconds; with the motor going, add eggs one at a time, blending until smooth. Pour filling into the cooled tart shell and smooth its top with spatula. Bake for about 30 minutes, until the filling is golden-yellow and set. Sprinkle with cinnamon and let cool before serving.
Gluten, Dairy, Sugar & Egg Free Crepes (6 servings)
bowl, blend the Arrowroot powder, baking powder, Teff flour, sugar, and Cocoa
(or Carob) Powder and set it aside.
In separate, mixing bowl, add Ener-G Egg Replacer powder and 2 tablespoons warm water into mixing bowl. Stir until mixture is fully combined. Beat mixture with electric mixer until foamy. Add in the milk and oil and beat until thoroughly combined.
Add the dry ingredients to the wet ingredients and beat with electric mixer until mixture is smooth and creamy. HINT: For best results, use the crepe batter immediately after it is prepared.
Spray a 10-inch skillet with non-stick cooking spray or coconut oil and heat over medium heat on stovetop. Pour about 2 tablespoons of batter into center of pan and swirl it around to form a round crepe. When the bubbles forming on top of the crepe all burst, flip the crepe over and cook for about 1-2 minutes.
TO MAKE FOOD WRAP CREPES - Omit the sweetener and cocoa, and ADD 1/8 TSP Salt instead. If desired, blend in herbs or spices of choice (garlic powder, chives, chili powder, etc.)
Makes 15 small crackers
1/4 pint / 125 ml warm water
4 oz / 100 g ground soaked almonds
4 oz / 100 g ground soaked sesame seed
1 oz / 25 g ground soaked sunflower seed
Classic Hollandaise Sauce is a rich egg based (egg white free) sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish or Eggs Benedict. The key to a successful sauce is to use a double boiler and not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering. One can add a tablespoon of cold water if needed to reduce the heat if the water begins to boil. The sauce should be served immediately upon completion. To make 1 cup:
I N G R E D I E N T S
Basic Aioli (Garlic Sauce) is a light egg-white-free
mayonnaise-style sauce laden with fresh garlic. Used atop vegetables or
fish. A wonderful accompaniment to simple crudités.
I N G R
E D I E N T S
Zabaglione is one of my all time favorites and a simply fantastic Italian dessert made of only egg yolks, sugar and sweet Marsala wine and classically served warm. The French call this Sabayon and it is used as a dessert or a sauce. Variations include addition of whipped egg whites to lighten the dish, or a frozen version. To serve six:
I N G R E D I E N T S
Zabaglione looks quite elegant served in long stemmed wine or parfait glasses with a dusting of cinnamon (to modulate glycemic response).
In a medium saucepan, whisk together the coconut milk, sugar, gelatin mixture, coconut or vanilla extract and salt. Bring to a boil over medium heat. While coconut milk mixture is coming to a boil, whisk the egg yolks with the cornstarch in a medium bowl until well combined.
After the mix has reached its boil, slowly whisk 1/4 of the hot coconut milk mixture into the egg yolks. Return the egg yolks plus coconut milk mix to the remaining pudding still in saucepan. Cook, continue whisking constantly, until the mixture returns to a boil. Remove from heat, stir in 2/3 cup shredded coconut, and transfer mixture to a large bowl. Let stand 15 minutes.
Pour pudding into cups. Refrigerate until set, at least 4 hours and up to overnight. Just before serving, spread coconut cream on top. Garnish with toasted grated citrus rind, coconut or cinnamon if desired.
Egg Yolk Cookies
12 egg yolks
1 c. brown sugar
1 c. white sugar (xylitol, Lakanto, agave syrup)
1 1/2 c. coconut oil
2 - 3 tsp. lemon and orange zest
3 1/2 c. gluten-free flour, perhaps with raw oats
1/2 tsp. Himalayan salt
1 tsp. baking soda
2 tsp. baking powder
Blend sugar with coconut oil. Add slightly beaten egg yolks. Sift dry ingredients; add to blended mixture. Add flavoring. Roll in balls, then in sugar and flatten out. Barely bake 7-9 minutes at 325-350 degrees.
2 sticks butter, softened (1/2 lb.)
1 cup sugar (xylitol, Lakanto, agave nectar)
2 egg yolks
1/2 tsp. almond extract
2 cups freshly ground gluten-free flour
1 cup chopped soaked walnuts
1/2 cup fruit jam or preserves
Preheat oven to 350°F.
Blend butter and sugar until light and fluffy. Stir in egg yolks and almond extract. Gradually add flour, mixing thoroughly. Stir in nuts.
Spoon half of the batter into a lightly greased 7X11 inch or 8 inch square pan, spreading batter evenly with back of a spoon. Spread fruit jam (strawberry, raspberry, blueberry or apple) evenly over top of batter nearly to the edges, leaving 1/4 inch uncovered near edge of pan. Shape the remaining batter by hand and fit it to cover over the batter in the pan.
Bake at 325°F for 40-50 minutes or until golden yellow.
Place onto a rack to cool for 5 minutes before cutting into preferred shapes while still warm.
Gallo pinto (or gallopinto) is the prototypical traditional dish of Central American Costa Rica and Nicaragua cuisines. It is considered the national dish of both countries, although the two prepare it differently. It is eaten as a part of any meal. Though many variations exist, the dish is classically composed of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.
When beans and rice are combined, the rice gets colored by the beans and the mix results in a multi-colored, or specked appearance. Nicaraguans traditionally prepare it with small red beans, while Costa Ricans usually use black beans. Beans are slowly cooked until the juice is almost consumed. Gallo pinto means 'colored rooster' in Spanish, thus the name fits with the colored rice. Many simply call it "rice and beans" and prepare it with coconut oil and/or shredded coconut.
Gallo Pinto also translates as "spotted rooster." Ginger and Worcestershire add quite a unique flavor to this recipe.
15 min | 5 min prep, serves 6
9. Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled or poached eggs can be added.
10. For portability, wrap some into tortillas.
Nutrition Facts Serving Size 1 (182g). Recipe makes 6 servings.
Calories 249. Calories from Fat 47, (19%) DV. Total Fat 5.3g, 8%DV. Saturated Fat 0.5g, 2%DV. Monounsaturated Fat 2.9g, Polyunsaturated Fat 1.6g, Trans Fat 0.0g, Cholesterol 0mg. Sodium 2mg, 0%DV. Potassium 272mg, 7%DV. Total Carbohydrate 42.8g, 14%DVF. Dietary Fiber 5.7g, 22%DV. Sugars 0.8g, Protein 7.6g, 15%DV. Vitamin A 8mcg, 0%DV. Vitamin B6 0.1mg, 6%DV. Vitamin B12, 0.0mcg 0%DV. Vitamin C 1mg, 2%DV. Vitamin E 1mcg, 3%DV. Calcium 29mg, 2% DV. Iron 2mg, 16%DV.
Sautéed Plantains &
Makes 6 side dish servings
Each serving becomes 1/2 cup. Accumulate:
2 Tbsp olive oil
2 cups sliced cooked sweet potatoes or yams
2 plantains, peeled and chopped
½ cup green onion, chopped
1 clove garlic, minced
½ cup chicken or beef broth
2 Tbsp fresh herbs (thyme, dill or chervil), chopped.
In a large skillet, melt the first 2 Tbsp butter and oil until hot. Add potatoes, plantains, onions, ham if desired, and garlic. Cook, while stirring frequently, for about 5 minutes. Add broth; cover and gently simmer 10 minutes or till plantains are tender. Add desired fresh herbs.
Nutritional analysis per serving: Calories 177, Protein 2g, Fat 6g, Calories From Fat 30%, Cholesterol 4mg, Carbohydrates 31g, Fiber 3g, Sodium 34mg.
If you are totally averse to runny eggs, skip this recipe. The yolk totally completes this dish. Learn to like runny eggs. Cooking time does not include overnight marinating time.
½ day | 8 hours prep, serves 4
Nutrition Facts Serving Size 1 (393g) Recipe makes 4 servings. The following items or measurements are not included below: hot pepper paste rice vinegar cabbage kimchi.
Calories 596. Calories from Fat 233 (39%DV). Total Fat 25.9g 39% Saturated Fat 6.4g 32% Monounsaturated Fat 12.9g Polyunsaturated Fat 4.0g Trans Fat 0.0g Cholesterol 278mg 92% Sodium 1342mg 55% Potassium 545mg 15% Total Carbohydrate 45.9g 15% Dietary Fiber 1.5g 6% Sugars 2.4g Protein 41.2g 82% Vitamin A 332mcg 6% Vitamin B6 0.6mg 31% Vitamin B12 3.2mcg 53% Vitamin C 1mg 2% Vitamin E 2mcg 8% Calcium 53mg 5% Iron 6mg 34%.
Sardines are health food in a can. One of the richest sources of nucleotides, they are high in essential omega-3 fatty acids, contain virtually no mercury and are loaded with bone-building calcium. Osteoporosis is a disease that robs bones of calcium, dangerously weakening them. The best protection is to build bone mass early in life and prevent bone loss in your later years by getting enough calcium every day. Ounce for ounce, Nordic brisling sardines provide over two and one-half times as much calcium as whole milk, plus balanced amounts of fats, vitamin D and phosphorus, needed for the effective absorption of calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as all B vitamins.
Choose sardines packed in olive or even better, sardine oil. Omega-3’s help raise “good” HDL and reduce “bad” LDL cholesterol levels, substantially reduce artery-clogging triglycerides, inhibit blood clots, lower blood pressure, prevent hardening of the arteries, and stabilize heart rhythm, too. A diet rich in Omega-3’s could cut risk to both heart attack and cardiac arrest in half. Eat sardines plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread. Among types of fish rich in omega-3s, sardine had highest protein quality while mackerel had highest digestibility.
Capsaicin is what makes chilli peppers "hot" and mimics substance p (for pain) in the body. It stimulates neurons for burning and abrasion sensation. It is used in "pepper spray" for riot control. It causes a burning sensation for mammals, not birds. Since it is soluble in fat & alcohol, not water, one can cool a burning mouth with cold milk, alcohol or ice cream.
Its potency not reduced by cooking or freezing. Capsaicin promotes apoptosis in pancreatic cancer cells but has no effect on normal pancreatic cells. It may relieve chemotherapy-induced neuropathy and inhibits NF-κB transcription of proinflammatory and antiapoptotic (cancer-promoting) genes.
Ceviche is composed of marinated chunks of raw fish, with lime or lemon juice and sometimes bitter orange (naranja agria), sliced onion, minced Peruvian ají limo and most of the time the popular Andean chilli rocoto. The mixture is served at room temperature, often with lightly toasted kernels of maize, usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato as well as seaweed.
In addition to adding flavor, citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat. Traditional style ceviche was left up to 3 hours for marinade. Modern style ceviche often has a very short marinating period. Today, with the appropriate fish, marinate for as long as it takes to mix the ingredients, serve and carry to the table. Left in the refrigerator overnight, it can become an instant and easily-digestible high-protein breakfast.
A specialty of the traditional central coast (i.e., Lima, Trujillo) is ceviche prepared from shark. Corvina (sea bass) or lenguado (sole). Many Peruvian cevicherías serve a small glass of leche de tigre or leche de pantera as an appetizer, which is a small quantity of the lime juice marinade. In its classical version, ceviche is a very simple dish: fresh sliced fish (white meat fish is better), freshly squeezed key lime juice, sliced onions, salt and chile.
In Chile, ceviche is often made with fillets of halibut or Chilean sea bass, containing lime juice, grapefruit, as well as finely minced garlic and red chile peppers. Often fresh mint and cilantro are added as well. In Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna and mackerel are popular bases for Mexican ceviche. Ingredients include salt, lemon, onion, chile, avocado, coriander and parsley. Tomatoes are often added to the preparation.
In the Philippines, raw fish is marinated in white coco vinegar, calamansi lime juice, chilies, onions, bell peppers, salt and julienned fresh ginger. The most commonly used fish is Spanish mackerel, but Filipinos marinate many other types of seafood, including oysters, shrimp and whitebait.
Fish are high in protein, low in fat and offer many valuable nutrients, but hundreds of waterways are polluted making it dangerous to eat an abundance of fish from them. Mercury occurs naturally in the environment but it can also be released into the air through industrial pollution. It falls from the air and accumulates in streams and lakes and is converted to methyl mercury which builds up in the tissues of fish and is harmful to humans when eaten, especially to the unborn fetus and rapidly developing children.
There is also a danger with PCBs (polychlorinated biphenyls), man-made organic chemicals known as hydrocarbons, which were used in many industrial and commercial applications until the manufacture of them was banned in 1979. They are still found in many lakes and streams and are taken up by small organisms and fish, along with other pollutants such as DDT, dioxins and chlordane.
Many of these contaminants end up stored in our bodies sometimes for up to six years. Even low levels, especially of mercury, by unraveling tubulin, can cause undetected damage to our nervous system and can impair neurological development in the very young.
The American Heart Association recommends eating two 3 oz. servings of fish a week, while the FDA and EPA caution that women who may become pregnant, are pregnant, nursing mothers and children younger than 5 should aim for an average of two fish meals a week of about 12 oz. total, and to choose fish low in mercury such as: Flounder, Sole, Rainbow trout, Herring, Sardines, Tilapia, Whitefish, Mackerel (Atlantic, Jack or Chubb), Squid, Spiny lobster, most Shrimp, canned light Tuna, Wild Alaskan Salmon, Pollock and Catfish.
Avoid high mercury fish like: Albacore tuna, fresh or frozen tuna, Grouper, Golden snapper, Chilean sea bass, Orange roughy, Shark, Swordfish, Spanish or King Mackerel, Great Lakes Walleye or Gulf of Mexico Tilefish. ‘Considered safe’ for adults is 4 ounces/week of canned tuna, Halibut, Red snapper, Sea trout, northern lobster, Mahi mahi or Sablefish.
Salpicon (Fish or Meat) safely boiled inexpensive meat, at the ready, in the fridge.
Take steamed fish or cooked sliced beef (as in a boiled pot roast or brisket) and grind it or chop it up finely. The fish or the meat is then finely shredded. Add all other ingredients which have been previously mixed. Add chopped onion, chopped green pepper, capers, perhaps a teaspoonful of mustard with a dash of Worcestershire sauce and then drench the meat in lemon or lime juice with a bit of salt. Let it chill for at least two hours in the refrigerator.
Salpicon is served on salad leaves and garnished with capers, olives or pimentos strips, or served with tostadas or tejada frita and rice. Wrap salpicon in a softened warmed tortilla to create a portable taco.
Original Mayan Corn Tortilla
Store bought flour tortillas out of the bag are edible, corn even less so. There is no substitute for the real thing. Masa dough is best ground from parboiled corn kernels, flattened and shaped and grilled on the griddle. When one side is cooked, an edge is peeled up with deft fingers, and the tortilla is flipped. The final test to see if they are done is to pat them in the center with finger tips. If they puff up (and then deflate) they are ready.
For centuries the Maya have made them exactly this way. Only one ingredient and the simplest of tools are used. A modern concession to technology is a hand cranked metal grinder instead of the flat stone mortar and cylindrical pestle. Comfort food is a hot tortilla, slightly crispy on the outside, and chewy on the inside, perfectly pliable despite no oil or lard. Such is healthy, savory perfection.
Preparation: Bags of dried corn kernels can be bought at some stores if you want the authentic experience of hand grinding from scratch. A short-cut with the same result is to buy masa flour and mix in water. The kernels are par-boiled with lime to soften the skin on the kernel. While still al dente, the wet kernels are ground in a hand cranked processor. The resulting course ground meal is formed into a ball with a little extra water and put through the grinder again on a finer setting. The process is repeated again until the masa dough is a fine smooth consistency.
While the griddle is heating, the dough is gathered into a large mass and placed in the center of a table. The next step is to form the tortillas. Towards this end, Blue Creek ladies have developed a clever technique of using a circle cut from a thick plastic sheet. It is thin and pliable and smooth and the dough peels easily off of it. A ball of masa is put in the center and with the finger tips of one hand; it is patted down flat working out from the center. The edge of other hand is used to keep the outside edge of the tortilla smooth and keep the overall shape round. Grilling is the easy part, toast lightly until golden yellow on each side, and enjoy.
Tlayuda, an Oaxacan meal, ingredients per person:
• 12-inch flour tortilla
• Squash flowers (or sliced tomato)
• 1/2 cup Queso Oaxaqueno (or string cheese)
• 1/4 -1/2 cup grilled chicken pieces
• 1/4 cup black beans, pulverized into paste
• 1/4 cup diced onion, sautéed
• 1/2 avocado, sliced
• Molé sauce for dipping (or red or green salsa)
Spread tortilla completely with the black bean paste. Evenly distribute cheese on top, and then do the same with chicken, onions, squash flowers and avocado. Heat tortilla under broiler for
5 minutes or until cheese melts.
Mole comes from the Aztec word molli, meaning sauce, concoction or stew. The French boast of bearnaise. Indians are known for tantalizing curries and Italians for rich, thick marinara sauces. Mole poblano, whose name comes from the Mexican state of Puebla, is the signature sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix.
Although chocolate is indeed an ingredient in some moles
- if cooked properly, only a mysterious hint remains when the sauce is served
over turkey, chicken, seafood, pork or roasted vegetables such as
potatoes. The famous "seven moles
of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick
red, yellow and green. The region's most
famous variety, mole negro, uses six kinds of chile, almonds, raisins, pumpkin
seeds, tomato, garlic, onions, plantains, chocolate, spices, chile seeds, lard
Mole is tricky to make because you have to bring all the ingredients near the edge of crisping, without burning. It is a fine line and one that cannot be crossed. The same region also produces mole made with ancho chiles, garlic, chicken, cinnamon and oregano. Green mole is colored with toasted pumpkin seeds, tomatillos, Romaine lettuce, green chiles, cilantro and fresh herbs like epazote.
1 tablespoon olive oil
1 small onion, chopped
¼ cup chili powder
4 cloves garlic, minced
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon anise seeds or fennel seeds
1 large tomato, seeded and chopped
1/3 cup raisins
1 large ripe banana, cut into 1-inch pieces
1 corn or flour tortilla, torn into pieces, or 1 slice bread, torn into pieces
2 cups reduced-sodium chicken broth, divided (could use tomato broth)
1 square (1 ounce) semisweet chocolate or 1 tablespoon unsweetened cocoa powder
Preparation: Heat oil over medium-low heat in large skillet. Add onion. Cook and stir 5 minutes or until tender. Add chili powder, garlic, cinnamon, cloves and anise seeds. Cook and stir 3 minutes or until mixture is dry and somewhat darker. Add tomato and raisins. Cover; cook 3 minutes or until tomato is tender.
Pour mixture into food processor. Add banana, tortilla and 1/2 cup broth; process until pureed. Return to skillet over medium heat and bring to a simmer. Add chocolate; stir until melted. Add remaining 1-1/2 cups broth; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally, to allow flavors to blend.
Tostada was created when tortillas went stale but were still fresh enough to eat. Not wanting to waste old tortillas, which was one of the staple foods of Mexican people, beans, rice, meat, cheese and vegetables are spread onto the tortillas like an "open faced" taco. This invention became very popular and people soon began to fry fresh tortillas to recreate the dish. Our preference is to steam or very lightly sauté the tortilla to a golden-yellow, avoiding outright frying, crisping or browning.
A tostada is often served as an appetizer typically topped with a thin layer of refried black bean paste (frijoles refritos), chicken or beef strips or other kinds of animal products. These are usually topped with thinly chopped lettuce strips, sour cream, chopped onion, salsa and guacamole or sliced avocados . As a general rule, due to the flat construction of the tostada, the main topping (bean paste or meat) must be sticky or pasty enough to stay on the tostada. This helps prevent the other toppings or garnishes from falling off while it's being eaten.
Chinese breakfast is classically dim sum. Dim sum is little snacks, usually steamed, boiled, or unhealthily deep fried, and the variety is enormous, hundreds of them, mostly savory. Like ha gao, a steamed wafer-thin rice-flour wrapping filled with baby shrimp or minced shrimp and some minced meat. The skin of rice-flour is so translucent that the ingredients can be clearly seen. Rice-dough dumplings might also be stuffed with spinach. Eggplant stuffed with shrimp and vegetable or pork stuffed bean curd are typical. Fried turnip cake and deep fried chicken feet are popular.
Congee (rice porridge) is a staple, often served with chopped scallions. Many Chinese begin their day with a warm bowl of congee, traditionally made with germinated rice. But while even the most devoted fan of porridge would probably balk at being forced to consume the white stuff day after day. The variety of seasonings used to make congee ensure that it need not ever become boring. Congee can be sweet or savory; seasoned with everything from chicken to mushrooms. Often, meat is marinated before being added to the rice.
The word congee comes from the Indian "kanji", which refers to the water in which the rice has been boiled. Congee serves two purposes. Besides slowing diarrhea, warming the body, it takes the place of a sustaining beverage, as the Chinese do not normally serve cold drinks.
Let food be your medicine. Samples of Chinese food therapy:
For people who has chronic watery diarrhea with or without mucous and feeling of coldness, they can try the following recipe. Or one can use these recipes to maintain healthy digestive system after remission of acute stage of ulcerative colitis.
Lotus Seed and Ginger Congee
Organic white rice: 100g
Lotus seed: 30g (soak in warm water overnight before) Dry Ginger: 10g
Chinese red date: 7 pieces
Take it daily for one month as course of treatment.
Put above ingredients in pot with water and cook in moderate heat for 2-4hr.
Best way to cook is to use crock pot, fill with cool water and cook overnight until everything softens. Take the congee as breakfast or dinner along withother foods.
Serve warm as breakfast.
Chinese Yam Congee
Organic white rice: 100g
Chinese wild yam (Dioscorca Opposita Radix): 100gwashed & cut in pieces.
Dry Ginger: 10g
Water: 800-1000 ml
Cook all ingredients together for 2-3 hours in moderately low heat until softened.
Serve warm as breakfast or/and dinner.
Strengthen Spleen Congee
Rice: 100 g
Astragalus (Huang Qi): 30g
Lotus seeds (Lian Zi): 30g (soak in warm water several hours before)
Chinese wild yam (Shan Yao): 50g
Chinese red date: (Da Zao): 7 pieces
Dry ginger: 5g
Put all ingredients in crock pot with cool water to start. Cook overnight until everything softens (6-10 hours). Serve warm as breakfast and /or as dinner.
Another thing worth mentioning is that leaves, no matter if it is Lotus leaves, banana leaves or maybe some other types, are commonly used to wrap things in and steam or boil for a very special flavor. A prime expression can be found in the fresh fragrance of steamed fried rice with chicken wrapped in lotus leaf. The physiology of rainforest man works best when one nibbles on green leaves all day long.
Zongzi is pyramid-shaped and made of sticky rice wrapped in bamboo or reed leaves, which are typically served at the breakfast table. While traditional Chinese zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger or pandan leaves are sometimes used as substitutes in other cultures. Each kind of leaf imparts its own unique smell and flavor to glutinous rice. Before it can be eaten, it needs to boil in water for several hours. Zongzi can be both savory and sweet. The sweet ones usually have dates or sweet bean paste stuffing and savory ones usually have ham or pork with walnut or chestnut and sometimes Chinese mushrooms or egg yolk.
Japanese breakfast consists of steamed rice, miso (soy bean paste) soup, and side dishes. In fact, the very word meal is synonymous with rice in Japanese. Japanese proverbs seven hundred years old tell us that properly rinsed and germinated rice releases the ‘life force’ of the rice (by making it a complete protein) and the eater also gets a more peaceful soul (due to markedly increased GABA production calming cell membranes). Common side dishes are grilled fish, rolled omelet, pickles, dried seaweed, natto, salad, and more. One can make any dishes to go with rice and miso soup in Japanese breakfast.
PROTEIN POWDERS are problematic. They can easily be spoiled since so much more surface area is exposed to oxygen. Keep refrigerated and consider them a convenience and an occasional supplemental survival food. Buy individually sealed packages of protein powder. Better to soak whole foods such as beans, seeds, nuts and grains and freshly grind or blend them just before preparation and ingestion. Chia seeds soak almost instantly.
rice protein as SunWarrior protein product is raw, GMO-free,
vegan, and what’s in the canister is 85% pure protein! It is silky smooth,
without the grit usually associated with brown rice protein products. This is accomplished through a high-tech
microfiltration process conducted at very low temperatures (room temperature,
essentially), which keeps the product raw. No chemical solvents whatsoever are used in
the processing of this brown rice protein concentrate. Enzymes are used during the 100%
organic process. One can blend this into any smoothie, fruit,
and chocolate, tropical, whatever! The
taste would fit right in.
Order by phone at: 800-205-2350 (U.S. only) or look at www.sunwarrior.com.
An old world process is used combining the sprouted endosperm and the bran from raw sprouted whole grain brown rice, creating a complete hypoallergenic protein with a perfectly balanced amino acid profile. It has a 98% correlation rate to mother’s milk and a 98.2% digestion efficiency making it one of the highest digestibility and efficiency ratings of any other protein sources (compared to whey and soy).
It has highest net protein utilization score of any vegetable based protein and the highest ratio of amino acids converted to proteins. Naturally rich in vitamins and minerals, fermented brown rice protein contains high amounts of antioxidants. It is rich in tocopherols and tocotrienols and other essential nutrients, such as thiamin, riboflavin, niacin, phosphorous, iron and potassium.
Unfermented or ungerminated rice protein is too low in lysine to provide complete amino acids and lysine and threonine are usually added for balance.
Fermentation and germination improves balance as well as increasing efficacy and absorption of vitamin, minerals. Because fermented brown rice protein is so digestible, it is easily assimilated by infants, the elderly and adults. The use of Sun Warrior Protein helps absorption of vitamins in Aids patients where other proteins do not provide similar synergy.
Because of the balanced nutritional profile of rice, it is used in diabetic products to help control insulin levels. Providing rice protein as a dietary staple can be used as a weight control vehicle, likely because of its superior absorption rates. Sun Warrior has cholesterol lowering potential and the USDA is currently using this fermented brown rice protein in trials to see if it helps control high blood pressure.
Rice & Pea Protein Powder called Nutribody is also enhanced with citrulline mallate for more muscle energy that allows harder training, longer work outs longer and speeds recovery time. It also a precursor to nitric oxide production, reduces lactic acid and ammonia build up, and improves ATP and phosphocreatine recovery. Medium chain triglycerides were added to provide energy and help better burn fat and build muscle.
Natural enzymes are added in at different stages to break down and separate rice carbohydrate and fiber from the protein portion of the whole grain. Processing temperatures are kept below 90° F to preserve natural enzymes. Low temperature and chemical free processing also prevents denaturing of amino acids. Last stage involves filtering, drying and low temperature milling.
The end concentrate is 80% or higher in protein (cooked rice has 5-7% protein content) and unlike dairy, whey, soy, or egg proteins, is totally hypoallergenic. It is highly soluble and mixes easily into water, juice, or foods. When used in combination, rice protein and yellow pea protein offer a Protein Efficiency Ratio that begins to rival dairy and egg, but with less potential to promote allergic response. It is naturally sweetened with lo han guo for virtually zero carbs, no glycemic spike, improved breathing and high antioxidant value.
Soy Protein is derived from soy plants! Soy is very unique because it is a complete, non animal protein. It contains all the essential and non-essential amino acids along with anti-nutrients. Soy contains many regulatory phytochemicals including flavones, which are beneficial for health. Remember, soy is a "high stakes" (and mostly GMO) American cash crop and scientific interpretation is ‘$ubjective’.
Soy is also rich in glutamine, which is a precursor to glutathione and arginine and perhaps the most bodybuilding important amino acid. Overall, fermented or predigested soy is good for your health, and one or two servings a day is a good idea. However there are better proteins for body building.
If one consumes abnormally large amounts of soy, it may raise estrogen levels. It is true, but do not be reluctant to enjoy moderate amounts of soy. High amount of soy consumption may theoretically stimulate some cancers in the breast and endometrium. According to studies, 30 grams per day seems balancing and safe, especially since a critical factor is consumption of enough curry and crucifers so that toxic estrogens are properly excreted.
Soy is often hard to digest and is commonly fermented as tofu or miso. Soy based protein powders for shakes are best fermented, predigested with enzymes or hydrolyzed.
A longitudinal randomized clinical trial was conducted among 41 type 2 diabetic patients with nephropathy. Twenty patients in soy protein group consumed a diet containing 0.8 g protein/kg body weight and 21 patients in control group consumed a similar diet without soy protein for 4-years. The soy protein group consumed a diet consisting of 35% animal protein, 35% textured soy protein and 30% soy protein. The controls consumed a diet with 70% animal protein and 30% vegetable protein.
Soy protein consumption significantly reduced cardiovascular risk factors such as fasting blood glucose, total cholesterol, LDL-C, and triglyceride concentrations. C-reactive protein decreased significantly as well with soy protein intake. Also observed was an improvement in proteinuria, urinary urea nitrogen and urinary creatinine in the soy protein group as compared to controls.
Soy foods increase the requirement for iodine. Soy (and raw crucifers like broccoli, kale and cabbage) irreversibly inactivate an enzyme called thyroid peroxidase and promote hypothyroidism.
Population studies which found soy to be safe have overlooked what may be important factors. In Asia where soy was originally consumed, and its safety for worldwide populations studied, most people also eat sea vegetables (kelp). Minerals including zinc, selenium and iodine found in sea vegetables offset the goiterogenic (enlarged thyroid enhances potential storage of iodine) effects of soy. Most soy products consumed in Asia are fermented such as tempeh, natto, miso, soy sauce and fermented soy milk.
Fermentation reduces soy’s potential to cause the deficient thyroid to enlarge in an attempt to store more iodine. In contrast, soy foods eaten in America such as soy milk, soy powder, foods enriched with soy protein powder, and soy isoflavone supplements are not fermented. Even worse, most soy grown in the U.S. is currently genetically modified (GM); GM soy with its other unknown risks (including inability to reproduce) could potentially be more harmful to the thyroid.
Iodine availability and absorption has decreased. Inflammation of the intestines, inadequate stomach acid as well as competition from dietary fluoride, chloride and bromide each reduce the amount of iodine the gut can take in. Iodine is lost during sweating. Athletes and sauna enthusiasts tend to lose high amounts of iodine. Most rehydration drinks do not replace iodine.
Many people avoid common dietary sources of iodine such as salt, eggs and seafood. Several foods contain less iodine today. The "added salt" food label does not mean added iodized salt. Commercial bread production now uses bromine instead of iodine. Changes in dairy production have led to less iodine in milk products. Soils are more depleted of iodine. More discussion concerning iodine is present in the seaweed section.
Iodine deficiency should be ruled out if liver, kidney, acne cysts or breast cysts are being formed. Excess mucus production or the presence of any infection often indicates iodine insufficiency. Iodine sufficiency promotes beneficial estrogen dominance over more proliferative estrogens. Early, mild changes involving declines in thyroid function are called subclinical hypothyroidism and can occur before conventional blood tests move out of normal range. Signs include apathy, cold hands and toes, low basal body temperature, musculoskeletal pain and trigger points, thinning hair, loss of lateral borders of eyebrows, brittle nails, dry skin, coated tongue, constipation and a low pulse without being an athlete.
Whey Protein Shakes taste great, with the rich mellow sweetness of a milk shake and the psychological reward of mother’s milk. Whey protein isolate contains little to no fat, lactose, casein or cholesterol. Cold-processed whey protein is generally less allergenic than casein and if hydrolyzed, has very little allergenic potential.
Whey protein is a rich source of branched chain amino acids (BCAAs), containing the highest known levels of any natural food. BCAAs are important for athletes since unlike the other essential amino acids, they are metabolized directly into muscle tissue and are the first ones used for gluconeogenesis during intensive periods of exercise and resistance training. Whey protein provides the body with BCAAs to replenish depleted levels and start repairing and rebuilding lean muscle tissue.
Whey is milk-derived soluble protein that is quickly digested. Whey has been shown to increase protein synthesis by as much as 68% when consumed post workout. Whey gives the body a flood of amino acids very quickly, causing a rise in protein synthesis.
On the other hand, whey also does nothing to prevent catabolism (muscle breakdown). Whey is best when consumed post workout because that is when muscles need protein fast. Whey is digested quickly (typically within 30 minutes). Large portions of whey can easily create metabolic stress consumed on an empty stomach or by itself at any other time of the day.
Another reason whey would ideally only be used post workout is because at any other time when it is taken by itself your body only uses about 30% of the amino acids. Whey powder gives your body such a quick flood of amino acids that the body thinks it has more protein than it actually does and it sends the "excess" to the liver, where it is oxidized and used as energy.
Complete protein is essential for the cleansing process. Whey protein boosts glutathione levels, one of the most important molecules for energy production and detoxification.
scoops in 8oz water
Two (15g) scoops contain:
Calories from fat 18.00
Total Fat 2.00g
Saturated Fat 1.00g
Total Carbohydrate 2.00g
Dietary Fiber 0.00g
Sugars (as lactose) 2.00g
Sodium (from Lactalbumin Powder) 25.00mg
Pro-Colos is a whey protein combined with 20% colostrum. This powder provides 15 grams protein per serving. Colostrum is rich in immunoglobulins (identical in all mammals), which bind and mark invading microorganisms to aid in cell killing, prevent bacterial and viral attachment and modulate inflammation.
Colostrum contains a variety of active immunoglobulins (antibodies) for many pathogens that affect all mammals. A few of these active antibodies are: Escherichia coli, Salmonella sp., Helicobacter pylori, Clostridium sp., and Staphylococcus sp; as well as antiviral activity for corona virus and rota virus.
Immunoglobulin G (IgG) also known as g-globulin, is the principal antibody found in colostrum. IgG is broken into subclasses IgG1 and IgG2. They differ only in their degree of segmental flexibility and their capacity to trigger complement fixation and other effector functions.
IgG1 makes up approximately 90% of the total IgG content in colostrum. IgM and IgA are also found in colostrum. IgM is the first class of antibodies to appear after an antigen invades the body. IgA is the next major class of immunoglobulin found in colostrum. IgA serves as a first line of defense against bacterial and viral antigens. IgA is transported across epithelial cells to be found in intestinal tract mucus, bronchial mucus, saliva and tears.
Immunoglobulin content is only one measure of colostrum quality, but it is perhaps more frequently referred to than any other measure of quality. Liquid six hour colostrum has 5.30% albumin by weight, which is mostly immunoglobulin, while colostrum from twelve hours has 2.96% albumin. Much of the colostrum on the market is not even from the first twelve hours, but is collected over a period of 24 hours and from two or more milkings. (www.firstmilking.com)
Growth factors help with such vital functions as the normal growth of tissue, and help repair aged or injured muscle, skin collagen, bone, cartilage and nerve tissues. These factors also stimulate the body to build lean muscle, and burn fat for fuel when dieting.
Growth factors IFG-1, IGF-II, FgF, and GH (growth hormone) help stimulate cell and tissue growth by stimulating DNA formation. Genetically engineered versions of IGF-1 and GH are now marketed as anti-aging and AIDS drugs. They factors are found naturally as well as in high concentrations in colostrum, and they are capable of increasing T-cell production, accelerating healing, balancing blood glucose, reducing the need for insulin, increasing muscle and bone growth and repairing while metabolizing fat for fuel. It is believed that IgF-1 crosses the blood brain barrier with the result of increased mental acuity and increased serotonin uptake.
Colostrum contains cytokines called interleukins that regulate intensity and duration of immune responses. They are highly antiviral and anti-tumor. Interleukin-10 reduces inflammation caused by arthritis, infection or injury whether from surgery or trauma.
Lactoferrin sequesters excess iron and defends against infection and cancerous tumors. It is also anti-inflammatory. Lysozyme destroys bacteria and viruses. Colostrum promotes good health, speeds healing, enhances overall body function, can safely be used with any medication and will mitigate symptoms of acid reflux.
Epithelial Growth Factor (EGF) is instrumental in protecting and maintaining the skin. Along with the other growth factors in colostrum, EGF can stimulate normal skin growth and repair cellular tissue. While young, the human body produces maximum amounts of growth factors. With increasing age less and less of growth factors are produced. This is one of the reasons that the physical body and the mind age, and why the supplementation of growth factors can slow or reverse premature aging.
Colostrum contains nucleotides, which facilitate cellular energy transfer. It also contains amino acids: lysine, arginine, isoleucine, threonine, methionine, tryptophan, leucine, valine, cysteine, histidine and phenylalanine. Vitamins present are: A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic Acid), B6 (pyridoxine), B12 (cobalamin), B13 (orotic acid), C, D, E, biotin and folic acid. Minerals found are: calcium, sodium, iron, manganese, phosphorous, potassium, copper, iodine magnesium, choline, cobalt and chromium.
intact® is a low fat, low lactose, high protein colostrum powder with clinical data on athletes. A patented process ensures that bioactive components of colostrum (including immunoglobulins, lactoferrin, lactoperoxidase and growth factors) are present in the product, and retain their activity in the digestive system. One can create the ultimate proportioned protein shake by mixing intact® with your favorite whey or other protein supplement. For a different taste, try using soaked seeds and nuts, mixed fresh fruit or frozen yogurt.
One can simply shake it. Add a serve of intact® (3 heaped scoops) to 6-8 oz of cold or warm water, milk, soymilk or juice. Cover the bottle and shake for about 30 seconds. Flavor to taste and keep refrigerated until consumed. Do not use (>65°C) heated liquids or microwave ovens to prepare.
Colostrum is also available in tasty chewables. Cold-pressed lozenges ensure biological activity and are processed to deliver healthy nutrients to the body in a delightful vanilla taste. With different flavors to choose from, colostrum chewables are delicious for both children and adults.
Liquid colostrum will provide maximum support for all life forces during times of compromised or fragile conditions, during heavy training and recovery, and in aiding digestion, muscle repair and rejuvenation. Applied topically it can promote rapid healing of eczema. A drop or two on a skin cut or abrasion will stop pain and promote healing that can be seen in only a few minutes.
Sunburns or chemical peel burns sprayed on heal overnight. Liquid colostrum will stop nosebleeds quickly. Incidental disorders such as upset stomach and headache often improve immediately with two or three tablespoons of the liquid.
Synertek liquid is a product of removing all of the fat and casein, leaving the colostral whey fraction. This whey fraction does reduce the amount of IGF 1, but increases the concentration of thymic factions, PRP, and others. The benefit of this is that while colostrum lozenges help normalize, regulate and maintain body function, colostral whey has greater immunomodulator properties. (First milking colostral whey has great immunomodulator properties, whereas diluted or multiple-milking whey has about 20% of the value of first milking colostral whey.) Immunomodulation properties help in healing or correcting more severe conditions. Lozenges may be used later for maintenance.
Since colostrum can help the body move poisons, a few first-time users experience a toxicity-induced “healing crisis”. Symptoms may include: abdominal discomfort, diarrhea, bloating, fatigue, nausea, irritability, mood swings, headache, cough, rash, and uncommonly a low grade fever. Normally the symptoms vanish within two days, but can last a week. Temporarily decreasing to one lozenge (or ¼ tsp of the powder) daily will usually stop the symptoms. If symptoms are too uncomfortable, do not use colostrum for 48 hours, and then resume with one lozenge (or ¼ tsp powder) daily for a week. Symptoms will typically not reoccur.
Lactose content has a great influence on allergic-like responses experienced by some individuals. Lactose intolerant individuals (regardless of body weight) can usually tolerate up to about 77 mg. lactose before a response is likely to occur. Dry colostrum (such as in powder and lozenges) is about 11.5% lactose. A lactose intolerant person should be able to use two lozenges (200 mg each) at a time or 1/4 tsp (about 400 mg) of the powder at a time, or 1/2 tsp of the liquid without reaction.
Many folks with lactose intolerance can use larger amounts without experiencing lactose intolerance symptoms. Establishing friendly colonies of lactobacillus species and other lactase-producing commensals within one’s biofilm usually lessens the lactose intolerance problem.
Some folks with dairy allergies report symptoms with the lozenges and the powder and some do not. Those with dairy allergies may want to try the liquid since it has more allergenic casein removed.