Zoe Way

"Floride" Spill Burns Hole in Concrete

2011-03-30T10:27:00.000-07:00

A Chemical spill at a water treatment plant in Rock City, caused the whole plant to be evacuated and teams in Hazmat suits to be deployed to clean up the spill. Before the spill could be contained it burned a hole in the concrete driveway. The chemical, Hydrofluorosilicic acid is used to add fluoride to the plants water. It is highly corrosive. Yikes!!

Click here for the full story:

"Floride" (Hydorfluorosilicic)Spill at Water Plant Burns Hole in Concrete

Maybe we shouldn't be adding this chemical to our water. You think?

Energy Green Smoothie

2011-03-17T10:09:00.000-07:00

Smoothie of the Day

Fill the container loosely with fresh spinach

Add:

2 peeled carrots, organic

2 handfuls red grapes

1 kiwi, peeled

¼ cup almonds, raw

¼ cup sunflower seeds, raw

¼ cup pumpkin seeds, raw
1/4 cup cashews, raw

1 can coconut milk

Add:water or cooled Green tea, to fill to 3 cup mark

Blend start on low, turn to high for 15 seconds - to liquefy into a emerald green soup (I call it green sludge)

See picture:

Add:

1 cup bananas, frozen

2 cups berry blend, frozen

Blend on high and it turns purple.

I pour out drinks for the adults then take the remaining smoothie and add more berries and a squirt of Agave for the kid.

I blend it for about 20 seconds on high.

It looks like this…tastes like kiwi.

Energy Boosting

Body Repairing

Healthy Goodness!

Note: you may blend it more - I blend less because I like to chew the blackberry seeds. You may blend these away.

Also, If you have plain yogurt or kefier, stir it in after blending. Blending kills the probiotics.

What Is In The Water We Drink?

2011-03-17T06:14:00.000-07:00

Now that is disturbing....This is a small sampling of the crispy brown crud that is left behind after a gallon of Nashville city water has run through my water distiller. It feels like brittle dried paint. I am curious if it was analyzed what the chemical content would be?

Sustainable Agriculture - The Root Source of Our Health Problems and Solutions: CLICK LINK BELOW TO SEE INTERVIEW with FARMER BRAD - VERY INTERESTING!!

2011-03-15T07:40:00.000-07:00

http://www.naturalnews.tv/v.asp?v=E5E67E052067D69F408212B68E37DE72

America is undeniably having a health/obesity crisis. Don't believe me? Just go to Wal-mart and people watch. So many of our modern prolific diseases have its roots in the last generation's chemical stripping of the soil and new "factory farming" methods that focus on profit rather than the quality of the product.

Simply, if our bodies aren't getting the nutrients they need for fuel and repair, they bog down and become disease prone. It all starts with the quality of the fuel.

This is a fascinating, interview with a farmer practicing sustainable agriculture -a true American Hero. Farmer Brad simple explains why we need a farming revolution in order to facilitate a healthy nation . It all starts back at the farm - not the factory.

THE GREEN SMOOTHIE HEALTH CHALLENGE

2011-03-14T17:38:00.000-07:00

The Green Smoothie Health Challenge

The challenge is to drink a green smoothie each day for one month. It will boost your energy and immune system. It helps level blood sugar, lowers cholesterol, curbs the craving for sugar as well as helps you reach your daily fruit and vegetable requirements in one drink.

The Green Smoothie is really purple. We call it “green” because we try to sneak in as many vitamin packed greens as possible before we sweeten it up with antioxidant berries. This drink is high in fiber and low in calories. Fiber is so very good for us because binds with excess cholesterol (fats) and toxins and helps sweep them out of the body.

The best blender to make your green smoothie in is a Vitamix or Blend-tech, an expensive purchase, but worth every penny of the investment. If you don’t have one then try your food processor or use whatever blender you have available.

Mix your green veggies and liquids first to make a “green sludge” out of them. Make sure no one watches this step until they are hooked. Blend well, if your kid ever bites into a chunk of spinach – well, your busted! It is important to have nothing green visible and for it to taste like fruit especially when you are trying to getting your kids or Hubbie to drink it without drama. Empty glasses and Ahhhs are good, euuuew and eu-yuuuks – leaving you to drink an entire batch - not good.

Purple Passion
Blend into green sludge:

• 2-2 ½ cups water, filtered (or 1 cup coconut milk and 1 cup water)
• 2 large handfuls spinach
• 2 Carrots – organic, peeled
• ¼ Cup Raw Almonds

Add and blend:

• 1 Teaspoon Flax Seed Oil
• 1 Banana, frozen
• 2 Cups Mixed Berries, frozen (or blueberries, frozen)
• 1 Teaspoon Agave or 2-4 frozen dates for sweetness (I don’t care for the after-taste of stevia)

Stir in:

• ½ cup Yogurt or Kefir (don’t blend because blending kills the probiotics)

I pour into glasses for whoever is having one and pour the rest into a mason jar with a plastic screw top lid for later. Sometimes I add vitamin-C crystals to preserve the nutrients if I have to take it to work.

I buy from Costco:

Big bag of spinach
Bananas (freeze them)
Mixed berries (frozen)
Organic Carrots (baby peeled for convenience)

I buy from Trader Joe’s:

Raw Almonds
Raw Cashews
Raw Pumpkin Seeds
Raw Sunflower Seeds
Coconut milk
Vitamin C crystals

I use distilled water I make with a machine or “Zero Water” from the “Zero Pitcher”. I make my own Kefir with raw milk when I can get it.

Things I have added:

• 2 Kale leaves instead of Spinach
• 1 Apple cored, peel on
• Green Grapes
• Red Grapes
• 2-4 Kiwi (more potassium than a banana, 3 times the vitamin C of an orange)

What I have noticed since I started our daily smoothies:

• Increased Energy
• Haven’t gotten sick during flu season –although I cared for others who had it – and when that happens I usually get it too.
• Sleep better – all night – without body aches
• Wake up alert
• Don’t have “brain fog” in the morning
• Don’t have to have coffee to wake up – only if I want it
• Don’t need as much sleep
• Back doesn’t ache
• Don’t feel hungry until around 2:00 pm
• I don’t crave sweets as much and when I do eat them – they taste too sweet and I eat less

I feel so much more healthy and energetic when I start the day with the “Purple Passion” and I am sure you will too.

GMO Food

2011-02-25T15:18:00.000-08:00

GMO Food

I look for the “contains no GMOs label” especially on corn chips. One of my favorite grocer stores, Trader Joe’s will not carry products that are GMOs.

You can pretty much assume that all corn, soy bean, cotton, and canola (rape seed as it is known in Europe) are GMO products. Monsanto is now working on GMO alfalfa, wheat and sugar beets. Forty plants like tomatoes and cantaloupes, according the FDA, have already completed Federal requirements to enter the market place.

Because the US subsidizes corn and soybeans production they are consequently very inexpensive to use in human and animal food manufacturing. Who would guess that corn would be in your Twinkie? Some variation of corn and soy are in virtually all baked goods, processed food and even in our medications/vitamins, in forms of corn syrup, oil, corn starch, fillers etc.

The powerful Monsanto lobbying arm was able to bypass all government requirements for honest consumer labeling of GMO products. A top Monsanto executive was quoted as saying “If GMO products had to be labeled, no one would buy them” and Europe agrees. Europe insists that GMO foods be labeled and has banned most GMO foods sighting overwhelming evidence from numerous independent studies that GMO foods are detrimental to our health. Monsanto’s studies assert the risks are minimal.

Organic "Kettle Corn"

2011-02-25T14:28:00.000-08:00

Whirley pop Method

1/4 Cup Extra Virgin Coconut oil

1/3 Cup Popping corn (Non-GMO)

1 Tablespoon Extra Virgin Coconut oil

1 Tablespoon Agave

On stove top gently melt 1 tablespoon Extra Virgin Coconut oil and 1 Tablespoon Agave.

Put corn and oil in popper. Fasten the lid securely. Begin stirring, using high heat. Popping with begin in about 1 ½ minutes. Continue stirring until popping almost stops.

Air Pop Method

¼ to ½ organic pop corn (non- GMO)

1 Tablespoon Extra Virgin Coconut oil

1 Table spoon Agave

In a sauce pan warm 1 Tablespoon Extra Virgin Coconut oil and

1 Table spoon Agave.

Pop popcorn. When the coconut oil is melted stir in agave and spoon over hot popcorn.

I love the old fashioned movie theater taste that you get using the Whirley Pop and Extra Virgin Coconut oil. It is quite easy to eat the whole bowl in one sitting.

Natural Cough Syrup

2011-01-08T09:42:00.000-08:00

Natureal Cough Syrup
and
Immune Booster

Wow! This is some pungent smelling stuff. The funny thing is that it doesn't taste like it smells. It is a very sweet tasting and delicious syrup. Last night we even enjoyed it as a salad dressing - yum!

How to make:

Get a clean glass jar with a lid

• Chopped Fresh Ginger
• Chopped Red (or any type) Onion

• Whole peeled Garlic Cloves (Elephant Garlic is milder. I use regular)

• Organic Dehydrated Cane Juice (sugar)

Make a parfait by layering the Onion, Ginger, and Garlic then add about 1-2 inches of sugar. Repeat

I am told this concoction will last 6-12 months un-refrigerated. At the end of that time you can compost it and make a new batch next flu season.

The recipe is from Amanda McQuade Crawford - Herbalist. I am sorry that I was not able to ebed this wonderful video but you may view it at the address below:

http://www.youtube.com/watch?v=0Q2Um560fTI

Honey - the "Come-Back Kid" - Honey as Medicine - Honey as Food

2011-01-02T16:25:00.000-08:00

The Honey Bee and her products have amazing health benefits. Honey's antibacterial properties were known and used by ancient civilizations such as the Chinese, Egyptians, and the Greeks. Apitheropy, the medical use of honeybees and their products, was practiced regularly until World War II. With the discovery of modern antibiotics honey was taken out of the medicine cabinet and relegated to the the kitchen pantry. Today however, honey has made a medical come back and is in the gleaming high-tech spotlight. It has even been awarded the U.S. Food and Drug Administration's seal of approval! You can't get more respectable than that!

Medical supply labs are actually packaging honey soaked bandages for wound and burn application. For details see: MSNBC Report

Now that viruses have adapted to many of our twentieth century antibiotics science is looking back to some of the old tried and true remedies that have enjoyed historical success. Recent research has shown that components of honey even diluted 50 times kills the newly antibiotic resistant "Golden Staph (staphylococcus aureus) bacteria".

Some astounding healing properties of honey when consumed or applied topically are :

Effective antibacterial-producing hydrogen peroxide on wounds
Anti-inflammatory
Speeds healing by promoting new tissue growth
Minimizes scaring and keloid formation
Moisturizes
Draws lymph and dirt out of a wound
Replenishes energy
Enhances stamina
Aids in absorption of nutrients
Improves the immune system
Promotes sleep
Coats and sooths sore throats

Apitherapy - is the term for the medical use of product made by honeybees which includes bee venom, honey, propolis ,royal jelly, bee's wax etc. It includes treating infectious wounds, replenishing energy, chronic pain relief, tissue rejuvenation, and alleviating symptoms of major diseases among other things.

Honey was the base or was included as an ingredient in many natural remedies. Have you heard of the old time cure for sore throats, colds and the flu - the "Hottie-Tottie"? It is fresh squeezed lemon juice, mixed with a teaspoon of honey and a shot of whiskey. Stir it up, drink it down, then straight to bed under a quilt with socks on and a warm hot water bottle. Owwee! Sounds like natural Ny-quil.

I have heard some people say they have tried honey cures and they didn't work. Yep, that is right - honey cures don't work now-a-days. The reason is that most honey that you buy in the grocery store is cooked, processed and imported from overseas - mostly Chile. High temperature along with UV light and microwaves kill the enzyme activity in honey. Light and heat particularly effect the Glucose Oxidase (GOX) enzyme as well as honey's Gluconic Acid which produce the antibacterial properties of honey.

So when you try to do it Grandma's tried and true way - do it her way - with real unpasteurized, raw local honey.

Now you can throw out that Neosporine and Nyquil and eat or smear on that raw organic local honey instead. Now if these go out of date in your medicine cabinet you don't have to waste money and throw them out. Just eat them instead. Right honey?

The Flu - What Cures Me?!

2011-01-02T10:30:00.000-08:00

Ever since my immune system was compromised by an incompetent Florida dentist nine years ago I have annually contracted a serious bout of influenza between the end of Christmas and the fist couple of weeks of January. Not a good way to start the New Year to say the least. It always develops into bronchitis and takes weeks to get over and down time in bed. I now avoid antibiotics (which made no difference when I did take them - other than bad side effects) and I believe the flu shot does more harm than good beside the fact that the chemists guess as to what type of hundreds of strains of influenza to target.

Last year I tried a cough syrup/immune builder called Sambuca it is a syrup made of elderberry, vitamin C, Zinc and other good stuff. It was pretty good. I could tell a difference and it seemed to shorten the time I had the flu. It cost around $17.00 for a small bottle.

This year I hit the mother-load simply, natural, stinky, garlic cloves! I was in bed feeling terrible - head pounding, coughing, congested, fever, sore throat - the whole deal - when my dear husband suggested I take a clove of garlic. To appease him (he brought it to me on a plate) and feeling so bad that at least it couldn't hurt, I took it. I actually cut it in half and only took half of it. Within hours I unexpectedly felt better. I began to take one half to one clove with every meal. The next day I was 50% better. I got up, did some light exercise (because my back was hurting from being in bed for so long) and took a shower. The next day my symptoms were reduced to a mild cold - then gone. Wow! Nothing has ever worked so dramatically in the midst of the full blown flu before! I may not smell great but I feel great and the vampires are leaving me alone.

Treating Hypothyroid Naturally

2011-01-02T09:52:00.000-08:00

This video is a little bit technical - but very very important to watch if you have or think you may have thyroid problems.

Chapped Lips?

2010-11-30T19:34:00.000-08:00

If you lips are chapped, you may be dehydrated. Remember, drink 2- 8oz. glasses of water as soon as you wake up or especially after your morning coffee. It is even better with a squeeze of lemon to help detox the body from the day before. Then remember to keep drinking through out the day. Yes, it is a nuisance at first until your body adjusts, but remember, it is good for proper body function, detoxification and helps decrease appetite. Drink up!

Southern Fried Goodness!

2010-04-07T13:24:00.000-07:00

Do you want to eat healthy but still have that craving every now and then for that "Southern Fried Goodness"? Here is a healthier version of Mom's Southern Fried Chicken...

Fried Chicken - (a Healthier Version)- that will make you want to shout the Rebel yell - even if your a Yankee!

Yee-haw!

Ingredients

· 1 broiler/fryer organic chicken, cut into 8 pieces (you may even use skin-off breast pieces)

· 2 cups plain Kefir or low fat buttermilk (I make my own Kefir)

· 2 tablespoons kosher salt

· 2 tablespoons Hungarian paprika

· 2 teaspoons garlic powder

· 1 teaspoon cayenne pepper

· Flour, for dredging (whole wheat pastry)

· Coconut oil, for frying

· Directions

Place chicken pieces into a glass container and cover with kefir or buttermilk. Cover and refrigerate for 12 to 24 hours - or whatever time you have. This tenderizes the chicken and adds flavor too.

Melt enough coconut oil over medium-low heat (I use expeller pressed/organic that has a neutral flavor instead of cold pressed extra virgin which has a coconut flavor) so that it comes just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once oil liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. it should look red. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. The internal temperature should be 180 degrees.

Drain chicken on a rack over a sheet pan.

Food Inc. Documentary - A Must See

2010-03-12T10:23:00.000-08:00

Hey, did you see Food Inc. on the Oscars last night? Maybe you didn't notice it in the Independent Documentary category - but it is a must see.

This isn't a gross-out movie to scare you into eating healthier or buying someone's product. It is an eye opening educational film about how our food is grown and processed. We think we eat food that comes from a farm when in fact we eat "factory food". When you see the manufacturing process one can easily come to an obvious conclusion about why we have so much disease in our culture.

For instance, most corn and soy beans grown in America (except organic) are a Monsanto product. Food Inc. shows how Monsanto gained the monopoly on seeds and petro-chemicals that farmers must use to produce their crops..And as monopolies word, the farmers have little choice but to purchase from them - or be shut out of business. Sadly, many family farms have been swallowed up by the industry giants.

Monsanto developed and owns "Round Up" weed killer. Monsanto labs have also genetically altered corn and soy bean seeds to survive being sprayed with Round-up. So, when the farmers plant these genetically modified seeds and when the weeds begin to grow Round-up is sprayed on the entire field. It kills everything it touches except the genetically altered plant.

Monsanto's research says genetically modified corn has no adverse side effects on those who consume it. Independent studies say otherwise. Serious illnesses and cancer are linked to consumption of genetically modified crops; So much so, that Europe has banned genetically modified foods from being brought into the country. Monsanto also spearheaded and lobbied to prevent consumer labeling of genetically modified foods. Sounds like an evil conspiracy doesn't it? You decide.

PS - If you would like to purchase a copy e-mail me at :

rondaholmberg@comcast.net

I think it is so important we sell it!

I am on a Diet. Are you?

2010-01-28T06:15:00.001-08:00

I am on a Diet. Are you?

Cream of Mushroom Soup Recipe

2010-01-08T11:52:00.000-08:00

If you think of mushroom soup as that gelatinous can-shaped grey stuff that glops out of a can (not to mention loaded with MSG) - this recipe is NOT that stuff!

This recipe is well worth the home-made effort!

Cream of Mushroom Soup Recipe

Ingredients

· 1 pound regular white mushrooms, cleaned, quartered or sliced

· 1 Tbsp lemon juice

· 1 Tbsp unsalted butter

· 2 Tbsp minced shallots (or ½ diced onion plus 1 Tbsp Garlic)

· 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme

· 1/2 bay leaf

· 1 teaspoon salt

· 1/2 teaspoon fresh ground pepper

· 2 cups heavy cream (or buttermilk, or yogurt)

· 1 1/2 cups chicken stock - organic

· 1 teaspoon Non-GMO cornstarch dissolved in 1 Tbsp water (or flour)

· Minced parsley for garnish

Method

1 Coarsely chop mushrooms and lemon juice.

2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 5-10 minutes, or until the liquid that is released from the mushrooms disappears.

3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 10 minutes.

4 Add cornstarch slurry and simmer, stirring until thickened. Correct seasoning and add more lemon juice to taste.

Serves 4. Serve sprinkled with a little parsley.

Hey Fat-Head, Take your Fish Oil!

2009-12-17T06:47:00.000-08:00

Hey Fat-Head, Take your Fish Oil!

Yes, I said fat-head! Our brains are composed of about two-thirds fat. The fatty acids processed by our bodies from the fats in the food that we eat are what our brains use to help us think and feel. Therefore, our diets affect the brain chemicals that influence our mood and behavior and our thought processes and emotional reactions that ultimately create how we feel and the way we are inclined to behave.

What are Essential Fatty Acids (EFA’s)? They are building material that our brains need. “Essential” means that your body needs them for proper function and health, however, your body can not manufacture them. You must get them from the food you eat.

Which Essential Fatty Acids (EFA’s) do we need to maintain the brain?

A steady diet of Omega-3 and Omega-6 fatty acids is crucial to a well-functioning brain. The good news is that your local supermarket has what you need to maintain your brain’s supply of fatty acids.

Good dietary sources of Omega-3 fatty acids are high-fat, cold water fish like salmon, sardines, mackerel, and trout.

The Solution: Change bad fats to good fats in your diet. A steady diet of Omega-3 and Omega-6 fatty acids is crucial to a well-functioning brain as well as stable moods. The good news is that your local supermarket has what you need to maintain your brain’s supply of fatty acids.

Good dietary sources of Omega-3 fatty acids are high-fat, cold water fish like wild caught salmon, (beware of farm-raised and color injected) sardines, mackerel, and trout. That’s why fish are called “brain food”.

To boost your supply of Omega-6 fatty acids, look for foods and supplements that include evening primrose, borage, and black currant seed oils. Of course meat, eggs, and dairy are also good in moderation.

My all time favorite oil supplement is Carlson’s Norwegian Cod Liver Oil. Carlson’s Fish Oil is rated among the best fish oils. It is cold processed from the cold, unpolluted waters of

Norway

and imported to Carlson’s Lab. We use the lemon flavored oil and pour it into our morning smoothies.

What it does:

· Omega3 oils promote the optimal function of:

· Cardiovascular health*

· Brain and Nerve Function (helps alleviate depression)

· Healthy Vision *

· Immune system Health*

· Healthy Joints and Movement*

· Radiant and Healthy skin*

Personal Testimony: We have seen dramatic results in our family in eliminating spring time allergies. One table spoon gives us about 12 hours relief from sneezing, itching, and that underwater feeling.

I coach high school sports and elementary PE. I stand, run and jump (mostly standing) for hours. Taking Carlson’s alleviates joint pain.

My Grandmother used to give my mom Cod liver oil her when she was a child for her asthma. Now in her 70's Mom has started taking it again. Mother knows best.

*statements not approved by the Food and Drug Administration

More about the Neti Pot - A Gross Story – but Educational:

2009-12-06T05:19:00.000-08:00

A Gross Story – but Educational:

When I was about 11years old my parents were youth leader. One Saturday they took a group of high school kids to the beach for a day of swimming and play on the Gulf Coast.

When we were in the 12 passenger van getting ready to go back home one of they guys who had been surfing reached forward from the seat behind me to change the radio station. When he did, to both of our surprise it was like someone poured a large warm bowl of salt water down my back and in my lap. The surfer’s sinuses where full of ocean water from surfing all day and when he leaned forward, out it poured. The surfer was embarrassed and apologized profusely.

Looking back it was amazing how much water our sinuses can hold. I remember my mom telling me, as well as reading, that doctors would often prescribe swimming in the ocean (salt, sun, fresh air, as well as a "de-stresser") for people with asthma, sinus problems, for the healing of skin ailments or for deep wounds, and also for burn victims.

Now that I think about it my surfer friends they were rarely sick or caught colds, even in the winter while surfing in near freezing temperatures. They were always smiling with a far away look in their eyes. – But never sick.

Don’t Blow it! You will just get an Ear Infection

2009-12-03T21:36:00.000-08:00

Ear Aches are common among little kids because of the shape of their faces. When a child is young their eustatation tubes are fairly parallel. When little kids are told to blow their nose – that is pretty much blowing infection into their ears. As they get older their face gets longer and the tubes angle down so they suffer with less ear aches. Instead of blowing little noses just gently wipe.

With winter upon us and we retreat into closer quarters there is more sharing of colds and flu bugs. One great way to alleviate sinus congestions is to use a neti Pot

When we were kids we were told to sniff warm salt water to clear a sinus infection. Have you ever tried that? It really stings and it feels like you are drowning too. It was a mess, it hurt, and never did much good. But the neti pot is different.

What is a neti pot? A neti looks like a ceramic small tea pot with a long spout. Yes this is gross but it works. A solution of (1/4 tsp) pharmaceutical grade salt and pure warm water is made for the pot. Then you bend over the sink with your forehead below your chin and pour the warm saline water through one nostril. Wait, it takes a few seconds because your sinuses are all behind your forehead and behind your eyes but in about 8 seconds the saline water pours out your other nostril washing all the nasty and bad bugs with it. The saline water helps fight infection, and dries out that runny nose.

My daughter’s doctor (we know doctors are usually pill perscribers) said that if folks would neti pot as soon as they were exposed to a bug then we wouldn’t catch colds or the flu. I know it sounds weird – it did to me at first – but it really works.

Simple Homemade Orange Cranberry Sauce

2009-11-25T13:07:00.000-08:00

My mom and I make this every Thanksgiving. It is very simple and delicious.

Simple Homemade Orange Cranberry Sauce

1 bag Fresh Cranberries – wash and drain

1 Cup Agave

1 Cup Orange Juice

Put all ingredients into a medium size sauce pot on medium high heat. Bring to a slow boil. When most of the cranberries have popped push to back burner and cool to room temperature. Pour into a glass serving bowl and chill or pour into a pretty jar for a gift. Keep refrigerated.

Decorate with orange zest.

Cream Cheese Pumpkin Cake Roll

2009-11-25T12:49:00.000-08:00

I am not a big pumpkin pie lover even though my family loves their from scratch Thanksgiving Day pumpkin pie (personally I prefer the rich and gooey pecan pie with a caramelized crust). But I absolutely love this cream cheese and walnut filled pumpkin cake roll. We have been making this recipe for years. Now we just make it healthier and it tastes every bit as good. My dad who loves sweets but who is severely hypoglycemic – says this low glycemic - agave cake is a “winner”!

Happy and Healthy Thanksgiving!

Cream Cheese Pumpkin Cake Roll

Cake:

1 Cup All Purpose Flour – (organic)

½ tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Ground Cinnamon

½ tsp. Ground Cloves

½ tsp. Salt

3 Large Eggs – room temperature

1 Cup Agave

2/3 Cup Pure Pumpkin Puree – (organic)

Filling:

1 pkg. (8 0z) Cream Cheese, softened – (organic)

2/3 Cup Agave

6 Tbsp. Butter, softened – (organic)

1 tsp. Vanilla extract

1 cup Chopped walnuts – or pecans

Preheat oven to 375˚ F. Grease 15 X10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Have one clean kitchen towel ready for cake.

Combine: flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl and put aside. In large bowl combine eggs and agave and beat until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack

Beat cream cheese, agave, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel.

Spread cream cheese mixture over cake. Sprinkle walnuts on top of cream cheese and re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

Tip for you Spaghetti Sauce

2009-11-19T09:10:00.000-08:00

Add a Tablespoon of agave to the sauce pot to help cut the acid in the tomatoes. And don't forget to add a couple of whole bay leaves for rich Italian flavor.

Simple Homemade Pasta and Chunky Garden Tomato Sauce Its what's for lunch!

2009-11-04T19:11:00.000-08:00

You don't need any special gadgets or pasta machines to enjoy fresh homemade pasta. A pizza wheel and a ruler will help but even that isn't necessary. Be ready for a real treat. Don't expect your fresh pasta to taste like that dried stuff you get out of a box - this is the real deal. Your pasta will be hearty and delicious. After you have mastered the basic recipe you can experiment by adding your favorite herbs or even garden fresh pesto to your dough.

Simple Homemade Pasta

(Serves Four)

3 Eggs

1-2 cups all-purpose flour (or fresh ground pastry flour)

· Crack the eggs in a

medium size bowl and beat slightly.

· Add flour to the eggs, ½ cup at a time.

· Mix until you have slightly sticky

dough.

· Knead it for a short time.

· Wrap in plastic wrap and let rest in fridge 1 hour.

· Roll out on a lightly flour surface as thin as possible.

· Sprinkle flour over dough and roll in a long trouble.

· Cut tube into 1/8 to ¼ inch thick slices and unroll into a long strand of

pasta.

· Drape over a coat hanger while you are boiling a pot of water with 1/2 teaspoon sea salt.

· When it comes to a full boil toss in the noodles and let them cook for only 3-5 minutes. (Less time than dried pasta).

· Drain and serve with Chunky Pasta Sauce.

Chunky Garden Pasta Sauce

(Serves Four)

8 large or 12 small fresh garden tomatoes

(canned will work if it is off-season)

2-3 Tablespoons olive oil

¼ - ½ cup Minced onion

4 Garlic cloves, peeled and diced

½ Cup Fresh Mushrooms

1 small Green pepper (optional- from the garden)

¼ Cup Fresh Basil (from the herb garden)

1 teaspoon Garlic Salt

1 Teaspoon Dried oregano (from the herb garden)

1 Tablespoon Italian Seasoning (from the herb garden)

2 Bay leaves ( used to have Bay trees in Florida)

For fresh tomatoes:

Peel Tomatoes:Boil a small pot of water. Completely cover whole fresh tomato in boiling water for 30 seconds stem side down. Scoop out tomato with slotted spoon and peel under cool running water. Cut into quarters and mash with a potato masher or in a food processor. Drain off about half the water (I save it or freeze it to use later for soups).

In large sauce pan over medium heat coat the bottom with good extra virgin olive oil. Add the onion, mushrooms, green pepper and garlic - sauté. Pour in the tomatoes, basil, bay leafs, garlic salt, oregano, and Italian seasoning. Turn it to low heat put a lid on it and simmer. Even though you can eat it after a few minutes, a slow simmer helps the flavors to blend. 45 minutes to an hour is best. If you make a large enough batch to have any left over, it will be even better the next day. Adding a little sugar (I use natural Agave) helps to balance the acid in the tomatoes.

Top with fresh grated Parmesan and serve with crusty bread and a crisp garden salad - a bottle of homemade red wine would be good too - but that is another blog...

More Old Wives Tales... Well It Can't Hurt!

2009-11-03T12:31:00.000-08:00

Stop busting bad on those old wives! This could save your life.

I received this e-mail from a friend:

"Flu

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. (And no, she is not in the onion business.)

The moral of the story is, buy some onions and place them in bowls around your home. If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Make sure you throw the onion away when done – Don’t eat it! Try it and see what happens. We did it last year and we never got the flu.

If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case..

Whatever, what have you to lose? Just a few bucks on onions!!!!!!!!!!!!!!"

So naturally, I called my mom (who knows almost everything) and told her about this nutty e-mail I received – what did she think? I was really interested because my daughter, who rarely gets ill, wasn’t feeling well that night and had flu like symptoms. I was further motivated because just three weeks ago one of the little 12 year old girls in our volleyball conference wasn’t feeling well after practice on Wednesday night. We were shocked and saddened to learn that she died Friday morning of the Swine Flu. My heart breaks for her mother.

Last night I put in a call to Mom and she told me, that “Miss Hannah” our 87 year old ever-smiling, chipper and healthy as a horse friend swears by this. In any conversation with Hannah if mom ever mentions that anyone is under the weather “Miss Hannah” advises that they cut an onion in half and put it in a bowl on the night stand in the “sick-room”.

Last night I took my last onion and cut it in half and put it by Regan’s bedside. This morning she woke up feeling much better. Coincidence? Maybe. But I think it is time to go to the grocery store.

Rub - a - Dub - Dub... Here is How You Scrub...

2009-10-20T16:45:00.000-07:00

A Little History…Did you know that the ancient Greeks and Romans didn’t bath with water very often? Instead they would apply a thin coat of olive oil all over their body and then scrape off the dirt and dead skin cells that the oil lifted off. The term “Greasy Italian” now takes on a new meaning, doesn’t it?

This was also the practice of our great grand parents and earlier generations until recent sales of soaps, shampoos and lotions became a multimillion dollar industry.
I remember my mom telling me that they rarely washed new born babies; instead they “oiled” them. Don’t throw away your shampoo and deodorant yet; but we might want to take a longer look at the crazy chemicals on the label and make some changes to more natural products.

Some folks pay big bucks at beauty salons for "hot oil treatments" for dry hair. I remember as a kid my mom would put warm oil on her hair and then sit under a heating cap. She would then shampoo and have beautiful silky hair.

Tip: Keep a spray bottle of light olive oil with a couple of drops of essential oils like eucalyptus, peppermint, or orange oil in your shower. Spray and rub in the oil at the end of your shower and let the water rinse off the excess oil. You may want to use a separate towel to dry your hair.

In the summer I use coconut oil at the end of my shower. Coconut oil is believed to have antibacterial and antiviral properties; and it feels a little lighter on the skin than olive oil. Some people even use Coconut oil as a natural deodorant but I am not ready to go that free yet. If you decide to try it please let me know how it works for you.

Coconut oil is the perfect make up remover – even for water-proof mascara.

Antiperspirants and breast cancer? It has been suggested that antiperspirants may be a contributing factor in America’s increased rate of breast cancer in men and women. It is believed that prolonged use of antiperspirants block the ability of the lymphatic glands in the underarm to detoxify causing toxins to back up into the surrounding tissues causing disease. Antiperspirants usually contain aluminum (aluminum chlorhydrate) which is believed to increase the risk of Alzheimer’s disease. So you might want to stick with deodorant but drop the antiperspirant part of your hygiene routine.

Dry Brush Bath

Several years ago while attending a health seminar; a German health trainer told us that we should incorporate a daily “brush bath” into our morning health routine. He instructed us to use a natural bristle brush on our skin in small circular motions starting with our extremities working toward the heart. He told us to pay special attention to behind the knees, the bend in your arm, thigh, under arm, and neck where your lymph glands are located. This stimulates the lymph system, increases detoxification, blood flow and slightly increases the metabolism. He encouraged using coconut oil after the brush bath to moisturize and help protect against bacteria.
Stsh,Stch, Stch….

Magic 5-Minute Chocolate Mug Cake

2009-09-15T11:11:00.000-07:00

Magic 5-Minute Chocolate Mug Cake

Not so Healthy Version

This recipe is magic in 4 ways:

1. Magic in how quickly you can satisfy your chocolate craving any time of the day or night.

2. Magic in how quickly it draws people to the table that you didn’t even know were home.

3. Magic in how quickly it disappears

4. Magic in how your kids love to make it for you

What You’ll Need:

4 Tablespoons All purpose Flour

4 Tablespoons Sugar

2 Tablespoons unsweetened powdered cocoa

1 Egg

3 Tablespoons Milk

3 Tablespoons Cooking Oil Or 2 Tablespoons butter- melted

3 Tablespoons Chocolate Chips – I add 2 different kinds of chocolate

¼ Teaspoon vanilla extract

1 Large Coffee Mug

Powder Sugar

What to Do:

1. Add dry ingredients to mug. Mix well.

2. Add egg and mix thoroughly

3. Pour in milk and oil (make sure to stir the bottom edges)

4. Add chocolate chips and vanilla extract. Mix again

5. Put mug in microwave and cook for 3 minutes on high (the cake will rise above the top of the mug – that’s OK)

Note: Or pop it into a 350° oven for 25 minutes

6. Allow cake to cool a little, then tip onto plate. Sprinkle with powdered sugar, or pour on caramel sauce, or a scoop of ice cream…

Serves 2

Options:Add Nuts, or orange zest, or ¼ Teaspoon Espresso Powder or ¼ Teaspoon of cinnamon or ¼ Teaspoon mint extract

Magic 5-Minute Chocolate Mug Cake – (Ronda’s Healthy Version)

2009-09-13T19:40:00.000-07:00

Magic 5-Minute Chocolate Mug Cake – (Ronda’s Healthy Version)

This recipe was adapted from Cricket Children’s Magazine but don’t let that fool you. This recipe is dangerous! You can enjoy a hot volcano cake any time of the day in just 5 minutes.

What You’ll Need:

4 Tablespoons Whole Wheat Pastry Flour - organic

4 Tablespoons Agave - organic

2 Tablespoons unsweetened powdered cocoa

1 Egg- free range

3 Tablespoons Milk - organic

3 Tablespoons Grape Seed Oil (or coconut) Or 2 Tablespoons butter- melted

3 Tablespoons Chocolate Chips – may use wheat sweetened

¼ Teaspoon vanilla extract

1 Large Coffee Mug

Powder Sugar (we skip this part and pour on Chocolate Agave Syrup)

What to Do:

1. Add dry ingredients to mug. Mix well.

2. Add egg and mix thoroughly

3. Pour in milk and oil

4. Add chocolate chips and vanilla extract. Mix again

5. Put mug in microwave and cook for 3 minutes on high (the cake will rise above the top of the mug – that’s OK)

Note: if you don’t like using the microwave for health reasons pop it into a 350° oven for 25-30 minutes

6. Allow cake to cool a little, then tip onto plate. Sprinkle with powdered sugar – or Agave Chocolate syrup

Serves 2

Options:

Add Nuts, or orange zest, or ¼ Teaspoon Espresso Powder or ¼ Teaspoon of cinnamon

Gluten Free Chocolate Cake in a Mug

4 Tbsp ground almonds ( almond flour )
4 Tbsp Agave
2 Tbsp cocoa powder
1 egg
3 Tbsp milk
3 Tbsp Grape Seed oil or Coco nut oil- or 2 Tbsp melted butter
3 Tbsp chocolate chips
dash of vanilla
pinch of salt
pinch of baking soda

1. Add the dry ingredients to the mug and mix well.
2. Add the egg to the dry ingredients and mix thoroughly
3. Add the milk, vanilla and oil - mix well.
4. Add the chocolate chips and stir.
5. Cook on high for 3 minutes in a 1000 watt microwave
The cake will rise over the top of the mug, but don't be alarmed!
6. Allow to cool a little, and tip out onto a plate if desired.
7. EAT! (this can serve 2 if you want to feel slightly more virtuous).

2009-08-30T10:10:00.001-07:00

Health Tip:

Don’t blend your yogurt into your smoothie -gently stir it in

When making your smoothies if you plan on adding yogurt or kefir to get the benefit of those wonderful pro-biotics – make sure that you blend your drink first then gently stir in your yogurt or kefir at the end. The action of the blender kills many of those live cultures.

Antibiotics were a wonderful medical breakthrough that has saved countless thousands of lives. However, taking broad spectrum antibiotics for colds and flu indiscriminately kill all types of bacteria they come in contact with. This means the good bacteria in our gut that aids in health and digestion die too. Research suggests that it can take up to five years for our systems to come back into balance after using antibiotics. That is where the acidophilus in yogurt and kefir products may help bring our digestive systems back in order.

2009-08-11T19:29:00.001-07:00

This is one of our family’s favorite healthy desserts. We make it once or twice a week. My dad who is chocolate freak but a borderline diabetic can get his chocolate fix without spiking his blood sugar.

Agave Chocolate - Chocolate Chip Ice Cream

½ Cup Agave Nectar

1/3 Cup Cocoa Powder

1 Tablespoon Vanilla (I always go heavy on the vanilla)

4 Cups Organic Whole Milk *

½ Cup Mini Chocolate Chips (optional) or wheat sweetened chocolate chips

In a large bowl whisk together the agave and cocoa powder. Add vanilla and whole milk. Pour into freezer container and fill with milk up to fill line. Add Chips and put on lid. Follow directions to freeze.

*Coconut milk can be substituted if you prefer a non-dairy ice cream.

*If you want a creamier ice cream you can use 2 cups of organic whole milk and 2 cups of organic cream instead of the 4 cups of organic whole milk.

Agave Chocolate Almond Ice Cream

½ Cup Agave Nectar

1/3 cup Cocoa Powder

1 Teaspoon Vanilla

1 Teaspoon Almond extract

4 Cups Organic Whole Milk

½ Cup Chopped Almonds

½ Cup Mini Chocolate Chips (optional)

2009-07-03T14:53:00.000-07:00

I Like-ah Dah Juice!!!

2009-07-03T13:33:00.000-07:00

Juicing Day

Most centrifugal force juicers like the popular Jack LaLanne juicer can not juice wheat grass. A masticating juicer like a Green Star is optimal. We “juice” our wheat grass by clipping one cup of grass and adding ½ cup of pure water to the dry container of our Vitamix. We blend until it turns to green pulpy liquid. Then, we strain out the pulp through a simple wire tea strainer into a glass. Usually we add it to our carrot juice mix.

Warning: Never drink more than a 1 or 2 ounce shot of wheat grass at a time.

When we juiced our first batch of wheat grass with water in the Vitamix we figured that the water in the blender had diluted it quite a bit so we drank about ½ cup – WRONG! We initially felt an energy rush which was followed closely by an upset stomach and nausea. We didn’t actually throw up, (sorry for that visual) but it was very close. Isn’t it nice to know that wheat grass juice is a powerful detox-er and such a very potent nutritional boost?

2009-06-29T12:28:00.000-07:00

Day 8 - Wheat Grass in the Fresh Life Automatic Sprouter

Hey Kids, are you all watching our food science project? The Wheat Grass is supposed to take 10 days to finish growing - but it is growing out of the lid and it is only day 8. Tomorrow I will juice the first barrel and put the grass from the second barrel in the fridge. Next we will be growing a salad combo in one of the barrels. Keep tuned in! Same sprout station,same sprout channel!

2009-06-25T09:26:00.000-07:00

Sprouting in the Fresh Life Automatic Sprouter
Day 5 of Wheat Grass

2009-06-24T21:32:00.000-07:00

Year Around Indoor Gardening - Sprouting

Spouts are a super food.

Fact:

Did you know that a radish takes about a month and a half to grow to maturity and contains 10 international units (IU) of vitamin A? Conversely, radish sprouts take 5 days to grow and contain 390 (IU) international units of vitamin A. Wow!

A two ounce shot of wheat grass contains 70% Chlorophyll and is equivalent to eating 3 pounds of raw vegetables

Why I have started to grow my own sprouts:

Sprouts are a nutritionally power packed food with high concentrations of vitamins, minerals, proteins, enzymes, and bio-flavinoids etc.

I can simply and quickly grow fresh organic produce year around in my own kitchen – no pest problems.

Less production time from seeds to the table

The tender cell walls of the sprouts easily release their concentrated nutrients which maximizes our ability to assimilate them. Sprouts are packed full of enzymes that aid digestion and balance the digestive tract.
Sprouts can be added to salads, sandwiches, used to cook with or juiced

To learn how you can economically grow your own nutritious sprouts year-round check out this book: Sprouts –The Miracle Food – The Complete Guide to Sprouting by Steve Meyerowits. AKA: The Sproutman. In his informative book and on his web site Sproutman uses three methods for home sprouting:

Bamboo baskets - which give his sprouts more vertical room to grow as opposed to the mason jar method.

Soil-less sprouting trays and the

Fresh Life Automatic Sprouter.

Personally, I have sprouted in mason jars but the sprouts get too crowded and stay too wet which tends to allow mold to develop. I have also grown wheat grass in organic soil for the purpose of increasing their mineral content which turns into real messy indoor gardening. I have not yet tried to sprout in bamboo baskets. But, the easiest way to grow sprouts for me is to use the Fresh Life Automatic Sprouter. I bought an extra barrel and wheat grass pads to double my ability to sprout wheat grass.

Check out my amateur video of the progress of my Fresh Life Automatic Sprouter. I am growing wheat grass...to be continued.

If you are interested in a Fresh Life Automatic Sprouter you can call me at: (615)331-3136 They sell for $99.00

2009-06-03T14:22:00.000-07:00

Pumpkin Chocolate Chip Whole Grain Cookies

From Delicious Meets Nutritious agave cookbook

Servings:
20 large cookies
Description:
A light and fluffy pumpkin cookie that is absolutely delicious. This is a five star recipe for pumpkin lovers and it’s very easy to make.

Ingredients
1 15 oz. can pumpkin puree

4 eggs

1/2 cup butter,

melted

1 1/2 cups agave

1 tsp. vanilla

3 1/2 cups flour* (I grind my own soft white wheat - pastry flour)

2 tsp. baking powder

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

2 cup milk chocolate chips

1-2 cup rolled oats (optional)

Steps:
Preheat oven to 325°F. Mix pumpkin, eggs, butter, Agave and vanilla with electric blender until smooth consistency. Add flour, baking powder, salt, cinnamon, nutmeg, and cloves and mix with pumpkin mixture. Add chocolate chips and oats (optional). Use ice cream scooper and scoop about 6 cookies per cookie sheet, leaving 2 to 3 inches between cookies. Bake at 325°F for 18 minutes or until fork stuck in middle of cookie comes out clean.

Tips and Notes:
For a crunchier cookie, add rolled oats.

Extra delicious with spelt, barley and brown rice flour blend.

How to Order: This healthy and tasty recipe is from Stephen Richard's agave cookbook Delicious Meets Nutritious . And delicious it is! Steven's cookbook has become one of my favorite cookbooks in my collection. Every recipe I have tried so far is excellent. I love this book so much (and I have reviewed many) that I sell it. It is 132 pages wonderful recipes and beautiful full color pictures. I sell it for $27.00 If you are interested in ordering you may email me at: Sales@Zoeway

2009-06-02T12:12:00.000-07:00

Healthy Food Replacement List

My Health Coach and Chiropractor Dr. Josh Axe came up with this very handy list of healthier choices we can make that will better provide vital nutrients and the building blocks we need to boost our immune systems. I love that it is a “replacement food list” and not a “just stop eating this” food list.

I would say that the three most important changes are:

1. change to good sweeteners

2. change to good fats and

3. If you do dairy and meat, make sure it is organic and the meat is grass fed or wild.

I have slightly modified and added some details to the list. My additions are in parenthesis.

Replacement Food List

Vegetable or Canola oil to: Coconut, (grape seed oil), or olive oil at low temps.

Refined Cereal to: Breakfast smoothie, (Uncle Sam’s flax seed cereal)

White or Wheat Bread to: Ezekiel Bread, Gluten Free Bread (or fresh ground homemade bread)

Cow Milk to: Almond, Rice, or Coconut Milk

Salt to: Sea Salt and Natural Spices

Sugar or Corn Syrup to: Stevia, Agave Nectar, Raw Honey

Fast Food Burger to: Turkey burger or Grass-fed meat

Peanut Butter to: Almond Butter & Cashew Butter

Salad Dressing to: Olive oil w/ Balsamic Vinegar & Spice/homemade

Potato or Corn Chips to: Veggies like Sliced Bell Pepper

Granola Bar to: Larbar or fruit and nuts (or make your own trail mix)

White Wheat Flour to: Bob’s Red Mill Gluten free (or better yet, grind your

own fresh – it is not as difficult as it sounds)

Pasta to: Brown Rice or Ezekiel Pasta (Tinkyada Brand

Spaghetti Rice Noodles are very good)

Cheese Dips or Ranch Dressing to: Guacamole or Hummus

2009-05-28T15:51:00.000-07:00

New Orleans Style Beignets

I was born and raised on the sunny Gulf Coast of Florida. Most people know it for its pristine sugar white beaches and clear Bahamas like water; you know, the vacation destinations of the Destine, Panama City, and Pensacola area. The boarders of Georgia, Alabama, Louisiana, and Mississippi all meet near the tip of West Florida. Mobile, Alabama is less than an hour’s drive and New Orleans is about three.

Much ado is made over New Orleans’s Bourbon Street and Mardi Gras. However; if you make a sober visit in the morning, say around 10:00 a.m. the stench alone will peel back the glamour of the party scene. Sadly, if you are a big partier, your blurry eyes and pounding Pat O’Bryan’s Hurricane size head ache may obscure some of the best parts of New Orleans.

Port cities are usually a fascinating mixture of extremes, kind of like a treasure hunter’s paradise. High society and low often find themselves mingling at the water’s edge. The upper crusts browse for fascinating new imports and treasures as they bargain with the low life port dwellers and cargo sailor types. It is as fun to watch the tourists as it is to be one.

The real beauty of the Crescent City is its peaceful co-existence of southern charm and grace along side the pirate like Cajuns who carved out a rough life in the alligator infested swamps. Oh, and beware of offending the third tribal subculture lest you find yourself stinging from the prick of a voodoo doll. Where else does the beauty of ornate rod-iron balconies and old white columned southern plantation homes blend into one flowing eclectic and sometimes smelly yet beautiful city like New Orleans?

One of the historic district’s greatest treasures beside Jackson Square, southern plantation homes, and Audubon Park (Zoo) are the unique restaurants that have long ago ensconced themselves around the water’s edge. The Gulf Coast shrimp baskets, Gumbo, Po-boy sandwiches, pecan pralines, and divinity are distinct flavors of historic New Orleans no doubt. But, one of the oldest (1862) and tastiest treats is found at Café Du Monde.

The original Café Du Monde is an open air French donut and coffee shop adjacent to Jackson square. You will most likely have to wait to be seated at one of its overhead fan cooled patio tables. The trumpet and trombone jazz playing musicians usually loiter out side the green and white stripped awning eager to entertain you if you have to wait. Of course the outdoor seating is on a first come first serve basis but these yeasty powder-sugar dusted donuts, chicory coffee with sweetened condensed milk, or ice cold milk are worth the wait even in the steamy heat.

For years I have been looking for a recipe that duplicates the flavor of the Café Du Monde French beignets, to no avail. Café Du Monde sells a good and very easy box mix in their shop and in some stores. (last time I was in Fresh Market on Franklin Rd. they carried it) but I just wanted to make them myself. Finally!!! I have found the closest one to it and here it is…

Yesterday, I pulled a switch. I ground some fresh soft white pastry flour and used agave in the dough. I tucked some semi-sweet chocolate chips in the middle of the dough and deep fried them in coconut oil. I didn’t tell my company or family that this guilty culinary confection was "healthified" with whole wheat flour and fried in healthy coconut oil. I shook them in a brown paper bag with powdered sugar – not totally sugar free - but this was a significant sugar reduction and as about a healthy as a fried, sugar topped dough ball can be. Yum!

Beignet Recipe - Café Du Monte Style

(Healthier version)
Makes 18 beignets

3/4 cup lukewarm water (or sugar substitute - 1 cup water and 1/4 cup sugar)

1/4 scant (less) cup agave

1/2 teaspoon salt

1 egg, room temperature & beaten

2 tablespoons butter, softened

1/2 cup evaporated milk

4 cups bread flour (or freshly ground soft white whole wheat)

3 teaspoons instant active dry yeast

Grape seed oil or coconut oil*Powdered sugar for dusting

* Use just enough oil to completely cover beignets while frying.

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

(I usually don't wait , but immediately pinch 1 teaspoon size bits of dough and go ahead and cook )

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough.

Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. I use tongs to remove them from the oil and put them right into a brown paper lunch size bag along with 1/4 - 1/3 cup of powder sugar. Shake and serve hot.

NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Option: place 3-5 semi-sweet chocolate chips on dough square and fold over. Press out any trapped air and cook.

Or shake in brown sugar cinnamon.

To learn more about Café Du Monde check out:
http://www.cafedumonde.com/coffee.html

2009-05-17T11:11:00.000-07:00

Homemade Mayo

As a kid, every summer our family would leave behind the sticky heat and heavy wet air of Florida and drive two days to the corn belt of Illinois. After what seemed like an eternity, we would to pull into the gravel drive way of the two story white farm house where my father was born and raised. To our amazement we would sleep with the windows open as a chilly breeze charged the quiet and peaceful night air. We actually had to wear sweaters at night; but by day, though hot, the heat was crisp. It was kid heaven. We ran carefree in cut-offs and tennis shoes from sunrise to sunset. Warm days were filled with 4-H county fairs, community parades, baby farm animals and riding a red Cushman scooter up and down dusty roads between the corn fields. Simple, but flavor packed lunches and dinners always included plenty of fresh picked sweet corn and vine ripe tomatoes.

Sometimes our Yankee cousins - talked funny. We were always amused to learn of familiar items with different northern names or totally unfamiliar items like corn relish, pork loin sandwiches (kind of like southern fried chicken steak on a hoagie bun), and tractor pulls.

When we asked for mayonnaise on our sandwiches my aunt would have to translate to the cousins– Oh, they mean “salad dressing” or “sandwich spread”. When we looked at the jar of the same product that we bought in our southern grocery stores – sure enough – that familiar white goop was labeled “salad dressing”.

Mayonnaise is simply an emulsion of oil and eggs with a little salt and acid. Sounds easy to prepare when you think about it doesn’t it? Unfortunately, like most store bought food products the bottom line of mass production is profit. Profit in the food industry translates into long shelf life which further translates into added preservatives which equals one more brick in the wall to building an unhealthy body. Homemade mayonnaise usually tastes better, is healthier, is less expensive and is certainly fresher.

After I checked the ingredients on my standard store bought mayo jar, with it’s preservatives, then compared it against the little half pint health food brand that cost $8.00 I decided to start making my own. Egg and oil in the blender – how difficult could that be?

This recipe is not the white creamy goop in the jar that you are used to but it is very flavorful and healthy. I use it all the time now and my family has not even noticed the switch.

Homemade Mayo
(I always double this recipe)

1 cup light Olive Oil
1 egg (or 2 eggs for a thicker mayo)
Juice of 1 lemon (or red wine vinegar)
1 tsp. Dijon mustard
A pinch of salt
Fresh ground pepper

Put mustard, lemon, and egg into the blender (or food processor). Blend on low for a minute or less. While blender is on low, drizzle in the oil in as slowly as you can.

If you like a thicker mayo, use two eggs or just the egg yolks. After refrigeration it will thicken more.

Pour into glass jar and seal. I like to use wide mouth mason jars. They now make a plastic screw on lid for canning jars of most sizes. I use the wide mouth quart and pint jars for most of my soup, sauces and leftovers.

Don’t be afraid of the fat. The Low fat diet craze has proven to be unsound. Yes, bad fats are bad for us and good fads that are heated up too high are bad for us but we now know that good fats protect against heart disease, stroke and inflammation as well as type 2 diabetes. This recipe contains good fat. Enjoy with a good conscience.

2009-04-07T14:52:00.000-07:00

Quick and Easy Whole Grain Bread
(Everything is made in one container)

This recipe is so easy my 5th grader can make bread starting from wheat berries and ending in freshly ground, nutritious, hot, home baked, whole wheat bread. Did I mention the soothing aroma?

There is a lot to be said about the therapeutic benefits of getting your hands into warm, yeasty dough and kneading until all your troubles melt away. However, when you have little ones demanding your every moment, it may seem more like Brair Rabbit stuck to Tar baby than therapy.

On those busy days I get all the homemade healthy goodness in short order. Here is what I do:

* Sorry – it requires a Vitamix

Vitamix Whole Wheat Bread

1 ¾ Cups whole wheat berries
(or you can use 2 ¾ cups whole wheat flour)
1 teaspoon salt
1 ¼ Cup water
1 Tablespoon active dry yeast
1 Tablespoon agave (or honey)
1 Tablespoon oil (I sometimes used garlic infused olive oil or coconut oil)
1 Teaspoon lemon juice

Measure 1 ¼ cup water (a glass measuring cup is the best) add 1 Tablespoon yeast and 1 Tablespoon agave (or honey) to the water. Stir and set aside 3-5 minutes. In the mean time you can grind the wheat.

Put the wheat berries and salt into the dry blade container and process on high for 1 ½ minutes (this makes the flour warm so you don’t have to heat the water in order for the yeast to be activated)

After the wheat has been ground there will be a hole in the center of the flour. Pour the water, yeast and agave into the hole.

Add 1 tablespoon oil and 1 teaspoon lemon juice.

Secure the lid and turn machine on high and run for 1 second bursts until all the ingredients are wet.

While the dough rests oil your (8 ½ X 4 ½ inch) pan

To knead the dough: on the high setting quickly turn on and off 5-6 times for 1 second bursts then scrape down the sides of the container with a spatula. Repeat until the dough forms a ball. (Sometimes my dough pretty wet like stiff cake batter – that’s OK)

Pour the dough into the loaf pan using a wet spatula to shape the loaf.

Let rise just to the top of the pan (15-20 minutes)

Bake at 350˚ for 35-40 minutes. Remove to cooling rake. Makes 1 loaf.

Yumm – This cool afternoon as I type this recipe my keyboard is sticky with agave fingers from eating piping hot homemade whole wheat bread with organic butter melting on top with the dripping of agave nectar – mmmm, and so easy.

We use our Vitamix regularly. If you wish to purchase a Vitamix - the best price you will get is at a demo - like when they come to Cosco, Sam's Club or the Fair once a year or so. The dry blade/container is sold separately - (I highly recommend it. You need it to make bread and nut butters).

But if you are ready to purchase your Vitamix soon I can get you FREE SHIPPING! When you call in or order on line if you will tell the operator my code - you will save money.

To order Call: 1-800-848-2649 and give them CODE #: 06-003804

2009-04-02T15:54:00.000-07:00

What Exactly is Organic?

Organic food is food grown or produced without the use of chemical fertilizers or artificial pesticides. The USDA has developed a seal of approval that certifies food with it's mark is "organic" according to this standard. It can be a good seal to look for because not everything that claims to be organic actually is.

On the flip side, this is a pricey endorsement, especially for small companies to earn. Some products are naturally organic so when comparing labels you may think you are choosing a better organic product but in reality they are both organic. For instance, coconut oil (except for industrial grade) is all organic. Coconut trees are not sprayed with pesticides nor are artificial fertilizers used. Therefore, advertising that coconut oil is organic may be smart, but it does not mean that it is necessarily a better product than the next. Other products that are usually organic are blueberries and agave nectar.

Why I Always Buy Organic Milk and Dairy Products

My main concern in buying organic is first in the dairy department. As any pregnant mother can tell you, there are strong warnings issued about taking any drug or consuming alcohol while nursing or pregnant. Drugs permeate into breast milk quite freely. This is also what happens with cows and the milk we drink from them. All drugs, antibiotics or growth hormones that the cow consumes can be found in the milk. I try to buy organic milk, cheese, cream, sour cream, and butter. Even though it is quite a bit more expensive I believe it is important that our children get hormone and drug free milk.

2009-03-21T15:34:00.000-07:00

How to Make a Proper cup of tea – Cheerio Ya’ll!

General Tea Etiquette- Unless you are a tea fanatic or an actual Tea Shoppe, it is not necessary to stock your cupboard with copious varieties of tea. Two or three offerings of your favorites will do. Earl Grey (slight orange flavor), Darjeeling (Black Tea), Assam (commonly called "English Breakfast Tea" or "Irish Breakfast Tea") and Green Teas are among the most popular.

There is some debate among true tea connoisseurs as to whether the water should come to a full rolling boil, or is ready for brewing just prior to boiling. But two things are undisputable 1. Never allow the tea to boil on the stove top. This embitters the tea and 2. Never should the tea be added to the water but the water should be poured over the tea.

How to serve an Englishman a Proper cup of tea – Cheerio!

1. In a stainless steal pot Bring 3 cups fresh cold water almost to a boil. Other types of medal pots taint the taste of the tea.

2. Pour about ½ cup into your ceramic teapot and roll it around to warm the pot. Discard the water. Return water pot to stove top and bring to a gentle boil.

3. Insert infuser (it looks like a cloth funnel) into the ceramic tea pot.

4. Add loose tea into the infuser, about one teaspoon per 8 ounce cup.

5. Pour boiling water over the leaves and put the lid on the tea pot. Let steep for 3 minutes.

6. Remove infuser with loose tea. Allowing the tea leaves to steep for longer than five minutes “stews” the tea and embitters it.
The English offer milk (never cream), lemon, or sugar cubes as options for their tea.

How to Serve a Southerner Tea - Ya’ll:

But since I am not British… I:

1. Boil my cold (spring, distilled, or filtered) water in a stainless steal pot. When it comes to a boil I push it to the back burner.

2. Add sweetener (I use low glycemic natural Agave) and stir. Even though I am from the south, I use a minimal amount of sweetener. However, traditional southern tea is made by add about 1 cup white sugar per pitcher - until the sugar can no longer dissolved– (diabetic coma here we come…)

3. Add two family size tea bags (gasp – there goes undisputable rule # 2) and put a lid on it for 5 minutes. Discard tea bags.

4. While it is steeping to a deep brown, I fill a pitcher to the top with ice. Then fill the pitcher ½ way to the top with cool water.

5. Then I fill the pitcher the rest of the way with the hot concentrated tea. The ice water dilutes the tea concentrate to the perfect southern staple. *In-JAW YAH AHHSS-TEE YAH-LL!

This makes a pitcher and a half.

*(translation: Enjoy your ice tea, Ya’ll)

Gluten Free/Dairy Free Alternative Food Lifestyles for Families with Autistic Issues

2009-03-16T04:59:00.000-07:00

My youngest daughter is autistic, and while searching for ways to help her, I stumbled across some articles about other families of autistics going gluten and dairy free. Apparently it had some pretty positive effects on their children’s health. For the last two years, my family has taken much of the whole wheat we once ate in profusion out of our diet almost completely.

I won’t elaborate too deeply on all the research and physiological reasons here why a gluten and casein free diet may be good for many autistics, but I will tell you why we stuck with it after trying it.

There are some typical behaviors that seem to be common throughout much of the autistic spectrum, which includes Asperger’s, PPD, and other types of developmental delays. These behaviors include things like hand flapping and repetitive self-stimulation – otherwise known to auties and their families as “stimming”. In our child, the stimming behaviors seemed to get worse right after a good, old-fashioned grilled cheese sandwich and a big glass of milk. It seemed all she wanted to eat was bread and dairy products, and right after eating she’d be off in La-La Land. Once that happened, there was just no getting through to her. Much of the time I couldn’t even get basic eye contact out of her.

It got to the point that I knew there just had to be some way (in addition to the physical therapy we were doing) to stop her slide into oblivion every day. So off to the internet I went.

Once I found and had read up on the GF CF diet, I discovered research had shown that some children who were autistic may not be able to properly digest gluten and casein – which are proteins found in wheat, barley, milks, cheeses and similar products. When they ate foods with casein and gluten in them, these substances would apparently turn into an almost morphine-like substance in their systems. I even noticed that when she had eaten these things, her pupils would get rather large – just like someone who had ingested drugs.

After about 2 months of reading every label in sight, I began to weed out the offending products and replaced them with appropriate gluten and casein free foods. At first it was pretty difficult to get hold of some items – but when I spoke to my local grocer and let them know about my needs, they began to carry more and more GF/DF products.

I also started to rely less and less on packaged foods and put more fresh fruits, vegetables and meats – organic if I could get it cheaply enough. I was fortunate in that my daughter is a pretty compliant child and would eat most anything I put in front of her without much complaint. There was the occasional plea for her old favorites, but those fell on deaf ears!

Her behavior improved dramatically – she was no longer so distant and after a meal she no longer went to her old “Happy Place” – but found new places to go that were more conducive to learning and knowledge retention.

In addition to incorporating more of a variety of fruits and veggies into our diet as possible, I have a few GF/DF products that I have decided are our favorites and that I don’t want our pantry to ever be lacking:

Rice Dream Organic rice milk – This is by far the best dairy free beverage for regular use on the market in my opinion. I use it as a milk substitute in almost every recipe I make. The original flavor is the best to use for most recipes, but the vanilla flavor is good in desserts or as a hot beverage. I warm it in a pan and add organic cocoa and honey, agave or stevia for delicious hot chocolate.

Tofutti Cream Cheese & Tofutti Sour Cream are great to use as substitutes for regular cream cheese and sour cream, although because they are soy products care should be taken not to consume it too often. Soy contains phytoestrogens and will artificially raise estrogen levels in your body which can adversely effect health. In females, high estrogen levels have been linked to breast cancer and other health issues, and some studies say that it could lead to more aggressive behavior in males.

Tinkyada Pastas – I’ve tried other GF pastas and not one of them cooks up firm and stays together like this pasta. I actually like it better than semolina pasta. This pasta is made from brown rice and manufactured in Canada. Even if we didn’t have gluten issues I would consider this pasta a family favorite.
Not many grocers carry Tinkyada, but try asking the manager if they’ll consider carrying it should you have dietary limitations like celiac disease or autism in your family. Also check your nearest health food store as they may carry it. If you have a food co-op in your area you may be able to get a case split - Otherwise, you can order it from Amazon.com. They carry a lot of different grocery items and if you order more than $25 of items that are handled at the Amazon warehouse then you don’t have to pay shipping (or sales tax outside of the state they do business in for that matter.) The downside is (unless you belong to a co-op that can split cases) you have to buy in cases of twelve, but for us that’s no big deal since we eat pasta pretty regularly. Pasta also keeps for a long while so don't be afraid of buying in bulk to store it.

Perky’s Cereals – This cereal is similar in heartiness to Grape Nuts, but comes in little rounded seed-sized pellets in Nutty Rice and Nutty Flax flavors. The Nutty Flax is definitely nuttier – but for some reason the Nutty Rice is always cheaper in the stores. The taste is a bit plainer than Grape Nuts but still tastes better than not having cereal if you are a cereal person. We often add fresh or frozen fruits, toasted almonds or carob chips for flavor – and honey, agave or stevia for sweetness. My daughter loves me to sprinkle grated coconut over it as a sugar substitute since we restrict her sugar intake and it also adds healthy vegetable protein with good fats. Coconut is a medium chain fatty acid that your body can assimilate easily and will also rev up your metabolism... nice!

Pamela’s Wheat Free Bread Mix – I tried the Bob’s Red Mill GF Bread Mix but I liked the texture of Pamela’s better, and there are a variety of recipes included on the bag so I don't have to make anything up as I go... even though I still make stuff up anyway. It bakes up much less crumbly than the Bob's Red Mill GF mix,

and my daughter seems to like it much better.

I have, however, used the BRM GF Bread for crumbs to add to my cornbread dressing and other things that call for crumbs.

Of course, I’ve gotten a big stand mixer since I last tried it, so maybe I’ll give the BRM a go once more and experiment a little to see if the mixer and adjusting the recipe a little will help the texture.

Bob’s Red Mill GF DF Pancake Mix - I like this pancake mix but like the bread mix it tends to be a little dry, so I add some honey or agave to it as well as an extra egg to help moisten it and keep it together better.

Pamela’s has a all-purpose baking mix that you can use for pancakes and other recipes, but I still have plenty of BRM left and once I get through it all, I’ll try the Pamela’s and let you know if I like it better.

Bob’s Red Mill GF/DF Mighty Tasty Hot Cereal – I LOVE this hot cereal on a cold winter day OR a cool spring evening when I don’t feel like cooking a big meal. It’s a very hearty cereal with four grains in it – Whole Grain Brown Rice, Corn, White Sorghum, and Buckwheat – all ground to a medium coarse texture. Add more or less water depending on how you like this more unrefined alternative to Cream of Wheat – I like mine with a little more liquidity and sometimes I like to add carob chips for a chocolate taste. My daughter loves it with frozen blueberries mixed in and honey or agave nectar drizzled over it.

Bob’s Red Mill Gluten Free Rolled Oats – Regardless of what most people might think, oats are not necessarily always guaranteed to be gluten free. On occasion they may be cross-contaminated with wheat that is handled in close proximity at a manufacturing plant. Bob's Red Mill has a dedicated facility to avoid that issue, and the oatmeal is certified GF. We love oatmeal, so just to be safe we order the certified gluten free oats from – yup, Bob’s Red Mill. They are just as delicious as regular oats if not more so. (Most oatmeals I've tried taste like glorified pressboard.) My only complaint would be that they aren’t sticky enough. If you like oatmeal that isn’t sticky, then this is perfect for you. If not – just take a small amount of the oats and stick it in the blender or a magic bullet and powder it – even a coffee grinder will do the trick. Then add a tablespoon for each cup of oats you are cooking and you’ll get a more firm oatmeal that has more body. Add berries, chocolate, cinnamon, chopped apples, or whatever you like to it to make it a really fun meal.

Whole Grain Goodness - and Still Gluten Free!

If you have a grain mill or a Vitamix blender, you can also keep gluten free whole grains on hand for baking freshly milled bread, cookies, pastries and more. A good cookbook that specializes in GF cooking can be found new or used on Amazon or sometimes on eBay. Just use the words Gluten Free cookbook in your search criteria and you’ll get a good page full to choose from. I purchased “The Gluten Free Gourmet Cooks Comfort Food” by Bette Hagman and have tried a couple familiar recipes that turned out nicely – although I had to substitute rice milk for cow’s milk. You can also use rice milk and vinegar or lemon juice to make “rice buttermilk” if the recipe calls for buttermilk. Make sure the milk is warmed up before you add the vinegar or lemon juice – about 1-2 tablespoons per cup of rice milk. The book also has recipes for flours that serve different purposes – such as a featherlight mix for pastries or one with milled beans for a heavier bread mix. This takes a little more effort but give you more diet variety if you have the time and patience for it. If not, you can always purchase Bob’s Red Mill All Purpose Flour either in a four-bag case (most cost effective - just ask the purchasing manager in your local grocer) or if you have access to a cooperative buying club you can purchase it in a 25 pound sack.

Here are some good gluten free grains that are not only great milled but also cooked whole and added to various recipes:

Short Grain Brown Rice - I prefer the short grain rice to the longer grain as it seems to have a nuttier flavor and I just like the texture of it - it's quite substantial and I just enjoy a hefty grain. Don't add too much of this to bread recipes - it is a bit too heavy for that. I buy rice flour separately if a recipe calls for it.

Millet - This is a great, nutty flavored grain that makes a good addition to almost anything - soups, stews, hot cereal mixes, salads, breads, and more. I would also substitute this grain in a couscous recipe in place of the actual couscous.

Quinoa- Pronounced "keen-wah", this little super-grain really packs in the nutrition.

It is a seed - not a grain, since it doesn't come from a grass like rice does.

Called the "mother of all grains" by the Incas, it was revered as sacred by them. Every growing season the emperor himself sowed the first seeds using golden implements. It has a decent protein content (12-18%) and is high in lysine (unlike other, more common grains), as well as having a good balance of amino acids, is easily digested, and just plain tastes good!

Amaranth - This grain (also technically a seed) is similar in appearance to Quinoa, only smaller. It was once cultivated by native peoples of South America and is considered a high value food - it is reported that Amaranth contains up to 30% more protein than other cereal grains such as rice, wheat, oats or rye. A 1/4 cup serving provides about 60% of the daily need for iron, as well as being rich in lysine and protein. Both of these seeds can be popped like popcorn (though they are so small you'll have a hard time telling if you popped them all!) and mixed into granolas, or just cooked as you would normally cook other grains in water.

Butter or Ghee? Regardless of what some people/experts may try to tell you, butter is a good fat - it's a natural fat that is not hydrogenated. It doesn't contribute to cell damage or artery hardening like hydrogenated fats, and frankly, I'm happier when I can have butter. But because the butterfat contains casein, I use ghee (pronounced Gee with a hard "G") instead. One problem with buying it - it's EXPENSIVE. At one time I paid $7 for a small jar - about 8 ounces. So now I make my own ghee for about one-third the price and can fill up that same $7 jar for $2.50 buying my own organic butter - two sticks is enough to fill the jar. (Don't be too impressed - ghee is just an Indian word for clarified butter. Super easy to make. I'll post instructions for that later.) I use only organic butter for this purpose to cut down on accumulated toxins in our food.

I hope this gives you a base to work from if you think the gluten free/dairy free lifestyle might be right for you. Of course, before making any drastic changes to your diet, be sure and check with your health practitioner. You can be tested for gluten or casein sensitivity so ask your doctor if you notice you have intestinal issues after eating these foods. A GF/CF diet can also help people who are suffering from IBS, Crohn’s disease, or other intestinal disorders.

2009-03-12T06:14:00.000-07:00

Oh Hail! Take Your Vitamines!

Two days ago it was 80°. This morning it is hailing!

Can dramatic fluctuations in weather make you more susceptible to illness?

Despite generations of mothers insisting that we bundle up, and fill up on chicken soup and hot tea, scientists are running outside barefoot without their coats on.

Once again Scientists are back-talking the Old Wives Club and bucking generations of conventional wisdom. Science reports: “Colds and flu are caused by viruses and when bad weather arrives, people merely stay inside and are more likely to spread germs to one another”. Well, this Old Wife has never observed work or school dismissing for good weather so we can disperse and not sneeze on one another.

They also say, "Viruses spread more easily through dry air. When it is cold outside, the air is drier both outdoors and inside (where people have their heaters on) which may make it easier for germs to pass from one person to another.” Yadah, Yadah, Yadah! The old wives club’s imperial data suggests just the opposite – dramatic shifts in weather as well as damp cold weather makes us more susceptible to sickness.

So until Mr. Smarty Pants is going to make you homemade chicken soup, wipe your nose, and tuck you in, mom says put on your scarf, keep warm and dry and take an extra vitamin C!

2009-03-10T08:43:00.001-07:00

Tip of the day:

Garlic Your Olive Oil

Perpetual Garlic Infused Oil- I have two items on my counter top at all times: my bottle of vanilla extract and my drizzle bottle of garlic infused olive oil. I do it the lazy,… I mean, convenient way. I buy or make dehydrated garlic and simply insert about 1/4 cup into a clean glass bottle. Do not use fresh garlic because it can cause bacteria to grow in your oil . You may buy a decorative bottle or simply recycle something like an empty and pretty wine bottle. After your garlic is in the bottle, simply pour in extra virgin olive oil to the top. Seal with a pour cork (you can find them in the grocery store, liquor store, kitchen supply store or even Kirkland's) and within hours you will have garlic infused olive oil. When you get low, simply refill with more olive oil. When you refill simply change the dehydrated garlic and add oil.

I sauté almost all my veggies in garlic infused olive oil or coconut oil. It is great to drizzle in the pan before your omelet; I also use it in making homemade breads and pizza crust.

2009-03-09T20:41:00.000-07:00

Healing, Kiefer, Flax oil Smoothie or…

Ronda’s Purple Monster –

We make the purple monster routinely. This is a great breakfast that is filling and full of good oils, anti-oxidants, and vitamins. We make this smoothie several times a week or when I am on the go and don’t have time to mess with cleaning the juicer. Sometimes I make it to alleviate the guilt of that first cup of morning java.

I buy bananas in large bunches, cut them up in wheels and freeze them one banana per zip-lock sandwich bag. Frozen bananas make the smoothie creamy and cold like ice cream. I also use frozen blueberries, frozen raspberries which eliminates crushed ice chunks at the bottom of the glass. If you don’t use frozen fruit you may want to add ice to your blender. And, no, you don’t taste the carrots – no one would ever know they are in there!

What is Kiefer? Kiefer is like liquid yogurt. I make my own by adding a Kiefer “grain” (a culture that looks like a small piece of cauliflower) to a quart of organic milk. It sits out for 24 hours and then “Wah-lah” you have kiefer. It smells great like sour dough bread. Kiefer is full of pro-biotics as is real yogurt, and is great for you digestive tract. You can buy it at the store in many fruit flavors but it is more economical and healthier to make at home. I make it in a quart sized mason jar with a plastic screw top lid. I also use it in the place of buttermilk in pancakes and biscuits. Yum!

Make sure that you never blend kiefer or yogurt as it kills the live active cultures that are so good for you. Hand stir it in your drink or pulse the blender on only for a second to use the suction to mix in the kiefer rather than blend the little cultures to death.

This is a great smoothie for a healing diet. I was given the basic recipe by a man who had a tumor in his jaw and used it as part of his de-tox and healing regime.

Ronda’s Purple Monster
Healing Smoothie

Put in the Vita-mix container:

¼ cup Flax Seed oil
¼ cup fresh or frozen red raspberries
¼ cup fresh or frozen blueberries
1 banana – (I freeze mine)
Handful of raw pecans or walnuts
Handful of raw almonds
1 organic carrot (I use 1 handful of organic peeled baby carrots)

Add enough water to cover ingredients. Blend starting on a low setting and increasing to highest setting until all ingredients are liquefied.

Then add ¼ cup organic Kefir (or plain organic yogurt Or organic
Cottage Cheese - if using cottage cheese then blend)

Blend for only a second or just stir with a spoon.

Makes about a quart.

Please, tell me what you think...

He seems to like it!

2009-03-08T20:13:00.000-07:00

The Blister on my finger was worth it!

I had to bring a sweet snack food for our Bible study group tonight – and I know many in the group try to eat healthy so I experimented with Agave Caramel Corn. Heavens! This is the best caramel corn I have ever had and it is healthy too. Sounds too good to be true – but it is great stuff! I am glad I have to take it to the group or I probably could have single handedly cleaned the bowl out myself.

We just got back – not a kernel left and a lot of requests for the recipe. One of the guys suggested a variation: adding some salt to make it like Kettle Corn. Sounds like a new experiment coming up.

Agave Caramel Corn

These are approximate measurements:

2 Tablespoons Coconut oil
7-8 cups of popped popcorn – removed the unpopped seeds
1 cup agave
½ Stick butter (4 Tablespoons) - I use organic
1/2 Teaspoon Vanilla
¼ Teaspoon Baking soda

Pop the popcorn in the coconut oil. I use the “Whirley Pop” popcorn popper because it leaves almost no kernels left unpopped. An air-popper is good too. Spread the popcorn out on a large sheet pan and put in the oven on 300° while you are making the agave caramel.

In a medium size sauce pan boil the Agave -without stirring-on medium high heat until the candy thermometer reaches 328-330°(about 5 minutes after boiling point). Add the butter carefully because it bubbles. Bring it back up to 328°. Remove the sauce pan from the heat. Carefully add the vanilla and baking soda and stir.

Immediately, pour caramel over popcorn and stir with heat resistant spatula to coat. Put in the 300° oven for 15 minutes. Take out of the oven and stir again to coat. Put back in the oven for 5 more minutes.

Spread the popcorn on buttered (I use coconut oil) aluminum foil, parchment paper or waxed paper. Let dry until it is crunchy. Break into small bites and enjoy.

Be careful not to get the caramel on your hands it will stick to you and burn – ala-blister.

Variation: add almonds to your popcorn before coating it with the caramel.

2009-03-04T12:47:00.000-08:00

Health Tip for the Day:

Keep your toothbrush soaking in a cup of hydrogen peroxide by your sink. It kills those nasty germs that hang on your brush and may help to whiten teeth too. Don’t rinse the toothbrush before you use it, just add the paste. Brush, rinse the brush well then plop it back into it's hydrogen peroxide bath.

Some health nuts substitute toothpaste with good old fashion baking soda. They say it is therapeutic for the gums. It is salty and gritty, but when you rinse, the water sure tastes sweet. My friend who was cured of cancer through immune enhancing protocols says baking soda and hydrogen peroxide is the best way to go. Give it a try and tell us what you think!

2009-03-02T19:56:00.000-08:00

Quick Facts About Agave:

Sweeter than Sugar- it is 1.4 times sweeter than sugar so you use less to achieve the same level of sweetness.

Tastes Great- natural organic sweetener. No bitter after taste – it tastes like sugar syrup

Saves Calories-agave can be used in all of your favorite recipes. Typically, you will substitute 1/2 cup of agave for every cup of sugar called for. In addition, the inulin permits the reduction of fats in baked items which significantly reduces calories even further.

Easy to Cook With-agave can be used hot or cold, making it easy to work with in the kitchen. It is a wonderful sweetener for coffee, tea and cereal. It is also an amazing sweetener for cooking, canning and baking for jams, cakes, breads, salad dressing, desserts, cookies and sauces.

Low Glycemic Index and diabetic friendly - agave is a very low glycemic index food. It is approximately 30 on the glycemic index scale. Anything below 50 is considered to be in the low category, which is recommended for a healthy diet and diabetic friendly. Unlike sugar, honey or high fructose corn syrup, agave does not spike blood sugar levels; thereby avoiding the highs and lows of sugar and corresponding cravings and over consumption associated with roller coaster blood sugar levels.

Contains Calcium, Iron and other Vitamins and Minerals- agave is a natural and organic certified product, derived from the root of the agave plant. The nectar is processed, in order to prevent fermentation, at temperatures that do not exceed 117 degrees which is considered “raw” by most standards. Xagave is appropriate for a vegan diet. Due to its raw condition, Xagave retains its naturally occurring vitamins and minerals and has a particularly high concentration of calcium -- 17% of daily requirements in one (1) tablespoon.

Contains Inulin- a Prebiotic Fiber which promotes healthy function of the lower intestine. It has also been shown to promote regularity, boost the immune system, increase calcium absorption and increase bone density.

2009-02-27T06:53:00.000-08:00

Wow! Here is another recipe I tried from the agave cookbook (you can find the book on my web site – and for all my Nashville friends you can save on shipping). When I went to our “pot-luck” I doubled it so that I would have some to bring home to have the next day…Haahhh! I was out of luck - gone!

I didn’t have all the ingredients below so followed most of it but I substituted a few things:

For the dressing I substituted:
Healthy coconut oil for the vegetable oil.
I didn’t have rice vinegar so I used Bragg’s apple cider vinegar
I didn’t have fresh ginger so I used sushi pickled ginger and diced it

For the salad I used:
Shredded carrots (food processor)
Shredded cabbage
Onion – yellow and green
Cucumbers- julieanned

I don’t like hot foods – and this had a little heat from the chili-oil but it was hot and sweet and you just couldn’t stop eating it. Which is exactly what you want in a healthy recipe.

Asian Cabbage and Sprout with Ginger Dressing

Serves: 6 - 8

Description:

This is a delicious salad that can be used as a side dish or as a main course (just by adding chicken). The dressing has a wonderful Asian flavor and can be used as a dressing on mixed greens as well.

Ingredients:

Salad:
1/2 head green cabbage
1/2 head red cabbage
2 carrots, julienned
2 cups bean sprouts
2 cups snow peas
1 red pepper, diced
2 grilled chicken breasts, cubed (optional)

Dressing:
1/3 cup Xagave
1/3 cup white rice vinegar (unsweetened)
1/3 cup soy sauce*
1 tsp. fresh chopped garlic
1 tsp. fresh chopped ginger root
1 tsp. hot chile oil
1 tsp. toasted sesame oil
Garnish:
1/4 cup toasted sesame seeds

Steps:
Combine all salad ingredients in a bowl and mix. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top.

Tips and Notes:
This salad and dressing will taste delicious for several days.
*May substitute Braggs for soy sauce. (dilute 1 part Braggs to 1 part water).

Thank you Stephen Richards!

2009-02-26T09:00:00.000-08:00

Cha-Cha-Cha-Changes… (oh, that was the 70’s – and you had to be there...oh, never mind)

The Big Three Major Diet Changes that will Alter Your Body and Probably make you Loose Weight, Too.

I really believe that God designed our bodies to protect us from disease, create all the energy we need, and even store reserves for emergencies. If we eat well and our environments are clean, our immune systems usually do a pretty good job of protecting us from diseases as well as systematically work toward self-healing, replenishing and rebuilding.

Rule of thumb - if you can’t understand the “laboratory tech-talk” on the label it is probably not good for your body.

Lets Get Real - The main mission of most large food corporations is not your health and healing; it is the bottom line - profit. Most food corporations assign a primary mandate to their food development departments that their products have 1. maximum shelf life and 2. maximum taste thrill in order to achieve the greatest profit margin. They accomplish this with long lasting product and repeat purchases. Many companies justify peddling their health damaging fun foods by telling themselves they are "just giving the public what it wants". Few have the goal of your optimum health and healing in mind.

Our friend, Dr. Josh Axe of Maximized Living here in Nashville, Tennessee advises us to make three major healthy changes in our diets.

They are:

1. Replace the bad fats with good fats
2. Change the meat we eat
3. Remove refined Sugars

1. Replacing the bad fats with good fats – Why? Good fats are essential to hormone production, cancer prevention, brain development, weight loss, cellular healing and anti-inflammation. Hydrogenated, partially hydrogenated oils, trans-fats, and rancid vegetable oils are connected with inflammation which is the root cause of heart disease, cancer, and stroke, as well as other inflammatory health issues.

No-No’s – Hydrogenated and Partially Hydrogenated oils like cottonseed oil, soybean oil, and vegetable oils (yes, vegetable oil like canola which quickly turns rancid. This really surprised me because I always thought it was a “healthy oil”! ) – This change alone will help you loose weight because almost every bread, cracker, cookie, and boxed food on the market is filled with this stuff.

Good Fats: Cold Water fish, olive oil (not heated), olives, avocado, coconut milk, unrefined coconut oil, coconut flakes, grape seed oil, full fat plain yogurt, cod-liver oil, krill oil, canned sardines, flax seed oil, butter, hemp oil, almond butter, raw (unpasteurized) cheese, eggs, cashew butter.

I cook in a taste-less, cold pressed coconut oil or grape seed oil (cheapest at Trader Joe’s Grocery Store). Good fats can become bad when you cook with them so when cooking with high heat – use only coconut oil or grape seed oil. Olive oil becomes a bad fat when heated above 120°.

2. Changing the meats you eat – Why? When an animal that was designed to eat grass is given a grain diet to fatten it up for the market, (remember the “This little piggy” toe song?) it changes the fatty acid ratios and denatures the good fats which when eaten causes imbalances in our bodies. Also the commercial pesticides, herbicides, antibiotics and hormones in meats are higher than any vegetable we eat.

Replace with: grass fed, free range meats. Also, eat more veggies than meat – sorry guys and Dr. Atkins – that diet is not healthy. A good rule of thumb for meats is to buy locally raised organic meats when possible. You can find a local farmer through Local Harvest - www.localharvest.org - plus buying locally will help support community agriculture and keep farmers (your neighbors) in business.

3. The Biggie – Replacing Refined sugars - Notice the key word in the article title is change - not eliminate. If you tell a chocoholic like me or the ordinary American sugar addict that we can no longer have sugar – well we just can’t/won’t do it. That is what an addiction is – something that we became a slave to. Some of us can’t shake it even if threatened by a miserable disease.

Why replace the sugar? You know most of the reasons, but some important ones are sugar:

Suppress the immune system-this means you are more prone to all kinds of nasty energy and quality of life stealing diseases because your body’s ability to fight them off is weakened
Makes your body acidic- Your body needs to be balanced or on the alkaline side because cancer grows in an acidic environments not alkaline ones.

Causes a loss of tissue elasticity – that means it makes you start to look older than Granny Clampett.
Stresses out your (Irreplaceable) pancreas
Spikes your insulin production – so what? I can handle the highs and lows. Well…that’s not all…
Raises Insulin levels:
Causes rapid weight gain – (The good news is we no longer have to buy a ticket to see the fat lady at the freak show)
Depletes you vitamin and mineral storage- Refined Sugar is an anti-nutrient it contains no vitamins or minerals (empty calorie) so in order for sugar to be metabolized it must tap the body’s reserve of vitamins and minerals. That means “five-a-day” turns into fifteen-a-day to make up for the sugar that is taxing your supply
Increases bad cholesterol - A depletion of vitamins and minerals impairs the metabolization of cholesterol and fatty acids, contributing to higher blood serum triglycerides, cholesterol – translation: Doctors tell us this increases chances of heart problems and stoke
And on and on and on...

So, what’s an addict to do?

Stevia is a 100% natural, Calorie Free, Sugar Free, sweetener – and a lot of people like it. It is also suitable to bake with. I don’t care for it because it has a bitter after taste to me. Trader Joe’s Grocery store has a brand they sell in packets that is a blend of Stevia and maltodextrin (a product derived from starch) which is the best I have tried. If you don’t have a Trader Joe’s and are desperate enough to pay for packing and shipping I will buy some from my Trader Joe's and mail it to you. NuNaturals Stevia is another good brand available at most Whole Foods markets.

*Maple Syrup- Grade A- light, mild, and more delicate maple flavor. This is the best grade for making maple candy and maple cream. It is the most popular grade sold because it’s closest to the artificial supermarket pancake syrup we grew up with.
Grade B- is sometimes called Cooking Syrup, is made later in the season. It is darker, with a strong maple and caramel flavor. Although some people use this for table syrup it's often used for cooking, baking and as a flavoring agent. Grade B less-widely-available but many enjoy more pronounced maple taste and use it as a part of a seasonal cleansing fast.

*Honey- Local and raw is the best. It is thought that honey derived from local flowers helps reduce seasonal allergies.

Fruit sugars like date sugar – watch out for the calories.

*Warning: High GI foods such as refined sugar, honey, maple syrup and corn syrup require little processing by your digestive system so if the body does not hand an immediate need for the energy, it stores that energy as fat.

Drum roll please…
My all time favorite sweetener and healthy sugar substitute is….and I love it so much that I sell it on my web site…

Agave – pronounced (Uh-gah-vay) is an all natural, low glycemic, plant juice that is sweeter than sugar. It looks like bottled honey, except not as thick. It is organic and kosher. It is even diabetic user friendly because it is low glycemic.

To be continued… Tomorrow, I will tell you more about this wonderful product, Agave.

2009-02-24T04:17:00.000-08:00

Let Them Eat Cake!

Hey girls and boys, do I have a great cake recipe for you! We made this cake for our family and for an office party birthday and it magically disappeared almost instantly. I got so many requests for the recipe I decided to post it. The crazy thing is (and don’t tell anybody this until there are only crumbs left on the plate because they will never know) beside being -lick the plate delicious- it is TOTALLY HEALTHY! It is whole wheat and there is no refined sugar in it – only healthy agave sweetener.

(Note: Whole Wheat Pastry Flour which is white in color and light. It is different than brown Whole Wheat Bread Flour)

You can buy the cookbook that this and many more great recipes come from our web site at: www.zoeway.com– we are in the process of getting it online - so if you can't get on quite yet, please check back in a few days). This cookbook is a little on the expensive side but is well worth it (full color pictures on every page and chock full of good info). It is not like some other Agave cookbooks that I've reviewed. Other popular Agave cookbooks ask you to buy a list of weird ingredients that you will probably never use again or have recipes that are unappealing. This great cookbook is filled with family favorites that have been converted to be healthy and delicious as well as new recipes that are bound to become family favorites. You can also buy the Agave at our site in various sizes. I buy the gallon size because I bake with it and use it to refill my smaller size that is more handy for adding Agave in my tea or coffee.

Whole Wheat Agave Carrot Pineapple Cake

This is a super moist and delicious carrot cake. The Cream Cheese Frosting, which is incredible, can be made in minutes and only uses 2/3 cup agave vs. 6 cups of powdered sugar, saving you over 3,000 calories!

Ingredients:
1 1/2 virgin cold pressed coconut oil - warmed to liquefy (or 1 ½ cups canola oil)
1 1/2 cups agave
3 eggs
2 tsp. vanilla
2 tsp. soda
1 tsp. salt
1 cup unsweetened coconut
2 cups grated carrots
2 cups crushed pineapple (with juice)
2 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans)
3 cups whole wheat pastry flour (I grind my own in my Vitamix)

Steps:

Preheat oven to 325°F. Grind Flour. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan.

Bake at 325°F for 50 - 60 minutes. Let cool and frost with Cream Cheese Frosting. This cake tastes better on day two!

Cream Cheese Frosting:
This delicious frosting is easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.

Ingredients:

1/2 cup unsalted butter (1 stick) at room temperature
8 oz. cream cheese at room temperature (I use organic dairy)
1 tbsp. lemon juice
2/3 cup agave

Steps:

Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.

Tips and Notes: Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.

2009-02-23T06:14:00.000-08:00

Southern Fried Health Food

My food philosophy in a nutshell: It must taste good! – Or you can vibrate the air with useless sound waves about a product and it's health benefits – and it will take up permanent residence in the fridge, growing penicillin like some abandoned lab experiment. However, my real maniacal hidden agenda is that our food be clean, healthy food that TASTES GOOD.

Who am I? I am a recent “true believer”. Yes, I have known, studied, and even taught the benefits of healthy eating and exercise for decades. Heck, we were even full blown vegetarians for a while and felt great. But one summer afternoon the perfumed aroma of a neighbor’s sizzling steak grilling in the distance wafted into our backyard. Like some giggling high school kids with fake IDs we snuck to the grocery store for the contraband. We grilled the most delicious juicy perfectly marbled stake and for a brief moment we experienced carnivore’s heaven. We looked at each other and agreed that we had been way overboard on this "vegetarian thing" – only to feel occasional buyer’s remorse, sugar coated and not nearly as healthy – but hey, it’s the American way. Besides, how can a chocolaholic truly be a health nut?

Well, as they sing, "The times they are a changin’ ", and actions have consequence. What we can get away with in our youth will beat us bloody later. It is funny how that works. It seems like you can get away with living an unhealthy life choice without paying the consequences just about as long as it takes to develop into a habit then “Its time to pay the piper” (as the old timers say) – I think that means by that time, you're pretty much screwed to the wall.

What is a true believer? Well I am not on a sticks and berries diet …yet – My whole life I have been a "from scratch", southern fried, cheese biscuit, real potatoes and gravy, dessert with every meal, dipped in chocolate cook. I still have a family to feed and all food must pass muster on the delicious scale. However, I have slowly converting us all to a healthy alternative diet and we will share the trickery on this blog. I would love for you to join our adventure and to hear your tips and suggestions. We have already seen tremendous life changing and even miraculous health benefits this year!

Coming Tomorrow:

My New Favorite Carrot Cake Recipe (don't tell them until after it has been devoured that it was healthy and actually good for them!)

In the meantime, be sure to visit (and bookmark) our website at http://www.zoeway.com - and keep checking back for more great tasting, healthy products coming soon!

Welcome!

2009-02-19T04:19:00.000-08:00

Thank you for stopping at our blog! Please bookmark this page, because the way we've been talking amongst ourselves, this will be a really great blog filled with vital information on healthy eating and healthy living. It'll be so great you'll have a hard time staying away! So, be patient - we're hard at work trying to figure out new and innovative ways to make your wildest dreams come true... not really. We're just working on some recipes for you.

See you again soon!

Blessings - Zoe Way