tag:blogger.com,1999:blog-11332993427934789432024-03-05T16:17:01.983-05:00The Irony of BakingA nutrition background, and a pastry chef. That's the first irony. Balance is the constant search within this blog. Of wholesome ingredients and delicious taste, of learning how to still enjoy food despite restrictions, allergies, a tiny kitchen or a busy life. A hope for equilibrium between creativity, seasonality, resourcefulness, family, humor, peeky eaters, sweetness, crunch, salt, whole grains, and chia seeds. Plus the recipes!Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-1133299342793478943.post-15831268409544453062015-08-17T12:42:00.001-04:002015-08-17T13:44:39.551-04:00The New Kosher<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;">I</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif;">t's undeniable that for the last few years, a revolution has been brewing in the kosher food world. From being the most boring, restricted, and least innovative sector in gastronomy, it's becoming a very promising niche thanks to a handful of gutsy, creative, and curious chefs, bloggers, entrepreneurs, foodies and food writers, who are committed into keeping the dietary laws, but who are also willing to push the boundaries of inspiration, innovation, quality and taste.</span><br />
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We're moving beyond margarine (yay!!!!), we're caring about seasonality, we're making kosher more dynamic, and we're refining our flavors and how we enjoy our food. We're also coming back to the flavors of our roots and combining them with global ones. And this my friends, is exactly <a href="http://www.amazon.com/The-New-Kosher-Kim-Kushner/dp/1616289260"><i>The</i> <i>New Kosher</i></a>, the name Kim Kushner has not only given to her new cookbook, but a whole movement that she's representing. </div>
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The absolutely gorgeous book is personal and welcoming. You open the tile-inspired first page and Kim opens her door for you to come into her home. You are in her in the kitchen, listening along to the same Manhattan noises and seeing her lovely children walking by. You keep reading and you prepare together with her not only delicious food that feeds the body, but meals that nourish the spirit, the family and everyone you love. </div>
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Many people can entertain beautifully, with artfully decorated tables, the finest china, the most exotic flowers and delicious food. However, very few people are capable of making you feel at home, happy, at ease, fulfilled and completely satisfied when they host you. Full disclosure: Kim is a very dear friend of mine, a colleague, an advisor, an inspiration, and one of the only three people who presses "like" in my Instagram feeds, which makes me incapable of a completely impartial review, but which on the other hand, allows me to tell you that what you see in her book is how she is in person, and that her advice is all brilliant and her food always outstanding. If you want to create happy, fabulous worlds for people on your table, she's the authority. "My house," she says, "is not a fine-dining restaurant; it is my home. My guests are not my customers; they are my family and friends. My kitchen is not the center of my business; my kitchen is the center of my heart. When I think about food, many strong memories and traditions from my upbringing filter into everything I make. I express myself through my food. Cooking serves as a connector, a comfort in my life." </div>
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Her recipes are not complicated--so you don't become a slave in the kitchen depleted of all energy by the time dinner comes--but they are sophisticated, fresh, modern, beautiful and each one delivers a punch of flavor and fun. Each dish is designed to please, to be shared, to make mealtimes a joy.</div>
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I personally love Kim's use of produce to make vibrant food, full of bright colors, textures, crunch, sweetness, freshness, and obviously, nutritional value. This is a huge part of <i>The New Kosher</i>. Chiles, rose petals, kale, heirloom tomatoes, fennel, pomelos.... Look into your old kosher cookbooks and try to find any of those!</div>
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Another feature that most be noted is that the ingredients are given in measures as well as in weight, which is awesome if you use a scale for cooking/baking, which makes the task way easier, faster, more precise and with less cleanup!</div>
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I'm looking forward to making all the recipes. So far (and I just got my book yesterday!), we're big fans of her <b>mini meatballs in cinnamon-tomato sauce</b>--which counts with my picky eater's seal of approval, and that judge is way tougher than the Michelin Guide's examiners...Her <b>"bowl of crack" quinoa </b>is probably the most amazing quinoa dish I've <b> </b>ever had (and trust me, I eat loads of quinoa). Her <b>dark chocolate bark with rose petals, pistachios & walnuts </b>is beautiful, delicious and super easy to prepare. And those three characteristics summarize <i>The New Kosher. </i></div>
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<b>"Bowl of Crack" Quinoa</b></div>
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<a href="http://www.amazon.com/The-New-Kosher-Kim-Kushner/dp/1616289260">From: <i>The New Kosher: Simple Recipes to Savor and Share </i></a></div>
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by Kim Kushner </div>
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Photography by Kate Sears</div>
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Weldon Owen</div>
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1 cup (8 oz/250 g) white quinoa, well rinsed</div>
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Kosher salt and freshly ground pepper</div>
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2 cups (5 oz/155 g) shredded kale</div>
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1 large bunch fresh dill</div>
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1 large bunch fresh cilantro</div>
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1 large bunch fresh flat-leaf parsley</div>
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Juice of 1 lemon</div>
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Juice of 2 limes</div>
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1/4 cup (2 fl oz/60 ml) extra-virgin olive oil</div>
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3 tablespoons rice vinegar</div>
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1 handful of toasted pine nuts, pistachios, or chopped almonds</div>
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1 handful golden raisins</div>
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In a saucepan, bring 2 cups (16 fl oz/500ml) water to a boil over high heat. Stir in the quinoa and a pinch of salt. Reduce the heat to low, cover and cook until all the water is absorbed, about 20 minutes. Uncover and let cool for about 10 minutes, and then transfer the quinoa to a large bowl. Stir in the kale.</div>
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Use a chef's knife to chop the dill, cilantro, and parsley into teeny-tiny pieces (I use the stems too). Doing this by hand is important because the food processor will make the herbs mushy. Throw the herbs into the bowl. Add the lemon juice, lime juice, oil and vinegar and toss to mix well. Stir in the pine nuts and raisins and season well with salt and pepper. The quinoa will keep in an airtight container in the fridge for up to 3 days.</div>
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Serves 4-6</div>
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Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-76273568918320615592015-05-05T15:16:00.000-04:002015-05-05T15:16:56.011-04:00PancakesI love pancakes! Duhhh...who doesn't love pancakes??? <div>
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I'd been trying for a while to make healthier versions of them, often with nut flours. Almond, macadamia, hazelnut, etc, but my kids rejected them all mercilessly. Two Sundays ago I asked them if they wanted pancakes, and they said "yes, but with no apples. And no nuts. And no chunky things. Just regular pancakes." But I don't know what "regular" anything is at this point... </div>
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There are terrific egg-and-bananas only pancake recipes navigating the cybersphere, but I live with a true banana hater, so those were a no, no. Finally, after sad failed attempts full of rejection, that I obviously took super personal, I hit the nail on the head with this recipe that I've made twice for them with great success. </div>
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It's nicely loaded with healthy ingredients, but still delicious for all (included my daughter's friend who's terrified of eating anything in here because I'm the Scheming Health Witch to her eyes and my food never is what it seems...Who can blame her?)</div>
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They are gluten, nut and dairy free.</div>
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I hope you like them too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXFYrtAN7_1-KAe9uFE2ueR0TCRnalmV9O_ldUPYdSDoAhcRaziHxfxOEsQBXfiTYXatkf0wht5kUMOltC0Vc0L-T39eiRSch5wJeuCkvKkj_mSSx0OFFm-lB__0YNkLZEK-pUC896AQ/s1600/photo-40.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXFYrtAN7_1-KAe9uFE2ueR0TCRnalmV9O_ldUPYdSDoAhcRaziHxfxOEsQBXfiTYXatkf0wht5kUMOltC0Vc0L-T39eiRSch5wJeuCkvKkj_mSSx0OFFm-lB__0YNkLZEK-pUC896AQ/s1600/photo-40.JPG" height="640" width="640" /></a></div>
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INGREDIENTS</div>
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1 (13-oz) can full fat, unsweetened coconut milk (I like Natural Value)</div>
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1 1/2 tablespoons vinegar (any kind will do)</div>
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3 eggs (organic, pastured, preferably)</div>
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3 tablespoons avocado or coconut oil, plus more for pan</div>
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1 teaspoon pure vanilla extract</div>
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1 teaspoon Himalayan (or other unrefined) salt</div>
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60 g (1/2 cup) gluten free oat flour</div>
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60 g (1/2 cup) teff flour</div>
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40 g (1/3 cup) arrowroot flour</div>
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20 g (1 heaping tablespoon) flax meal</div>
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3 tablespoons erythritol (or coconut sugar or sucanat)</div>
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1 3/4 teaspoon non-aluminum baking powder</div>
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Pure maple syrup for serving.</div>
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METHOD</div>
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In a large bowl, whisk coconut milk with vinegar. </div>
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Add in eggs whisking after each addition, and add oil, vanilla and salt. Whisk until well mixed.</div>
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Add in all the flours, flax meal, sweetener and baking powder. Whisk until only small lumps are left.</div>
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Hit up your griddle or pan and place a bit of oil on it. </div>
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Add about 1/4 cup batter onto pan (I like using an ice cream scoop) and cook until bubbles appear all over the surface. Filp and cook for a few more minutes, then remove onto a plate and keep piling them up as you go.</div>
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Serve them with maple syrup (please use the REAL thing, NOT "pancake syrup").</div>
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Enjoy!</div>
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VARIATIONS: If you don't mind adding dairy, use 11/2 cups buttermilk or plain yogurt instead of the coconut milk with the vinegar and use butter in place of oil. </div>
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Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-71159120731356020472015-02-13T09:58:00.000-05:002015-02-13T11:01:22.339-05:00Why spending time with your friends matters, a cleansing chicken recipe and a million things<br />
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<div class="content clearfix" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="background-color: transparent; border: 0px; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">We live in a difficult world. There's no question about it. And...what can we do to thrive in it, despite it all?</span></span></div>
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I wished I had an easy answer that would solve everything. But I think that starting small is where the big changes take place. A couple of weeks ago I taught a class about how purposely finding pleasure in every day (and often free) activities can help us reduce stress and become healthier. The feedback I received was amazing, and what I presented was nothing new. No special skills, no Powerpoint, not even a food demo. It was all about simple things in life: deep breathing, scents, praying, cooking and eating, sleeping, moving joyfully, hugging and laughter; all of which have the power to change our brain chemistry, impact of microbiome (gut bacteria), lift our spirit, help us connect with others, strengthen our immune system, better our digestion, help our metabolism, and improve our overall health and happiness. </span></span></div>
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">And you know how often, certain things in life don't come separately... This past weekend I felt even more how pleasure has a mind-body-spirit effect. I met with some of my dearest friends of 28 years for two days. We're all turning or have just turned 40 and we decided it was finally time to get together. We laughed, we cried, we sang, we danced, we huged, we complained, we remembered. It was exactly like a scene of a cheesy chickflik that my husband wouldn't watch even if I paid him a million dollars. And it felt GOOD. It still feels good!!!</span></div>
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">A day after that weekend retreat, another beloved childhood friend mentioned how a psychiatry professor at Stanford (I'm a sucker for anything coming from Stanford, as that's where I met my husband. It's the place where I spent some of the happiest, most exciting days of my life and where I was first introduced to Google, then an obscure search engine) stated that <b>“One of the best things that a man can do for his health is to be married to a woman whereas, for a woman, one of the best things she could do for her health is to nurture her relationships with her girlfriends.”</b> He explained that when we hang out with our girlfriends, we produce serotonin, a neurotransmitter that can combat depression and create general feelings of well-being. Sara Gottfired MD, author of <em style="background-color: transparent; border: 0px; font-family: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The Hormone Cure </em>writes that women form "a network of stress-reducing, protective females and leverage oxytocin, the "love" [and cuddle] hormone that also acts as a neurotransmitter." This in consequence reduces our blood levels of cortisol, which is the main stress hormone. So there you go! Bonding with your girlfriends is food for the soul, and for the body as well.</span></div>
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Smelling wild orange essential oil or having coffee with your friends won't solve the violence, frustration, pressure, worry and uncertainty that the world is filled with, but things like those do equip us with tools to reduce the physical and emotional stress that makes us feel so threatened. The palliatives are there for us to grab. Do you use them often enough? </span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">We have to pay attention and make an effort. Nourishing ourselves by connecting, breathing mindfully, infusing with the sacred everything we do, purposely enjoying cooking, eating, moving, resting, creating, is possible. Being more aware of our senses; being present every time we hear, see, touch, taste and smell something can transform our experience of life. </span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Consciously thanking our bodies, the trillions of microorganisms that inhabit it, our souls, our loved ones, the healing powers of touch, of connection, of holiness takes us through a very different path in life than if we don't acknowledge them. </span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I want to invite you to a series of classes where I will be talking about these topics and doing activities and demos, many of them food related, but none of them like any other food/nutrition classes you've ever taken! They will all be a mind-body-spirit experience, and I'd love you to join me! I know time is a scarce commodity, but you won't regret it!</span></div>
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<li><span style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #8e7cc3;">First class:</span></span><span style="background-color: transparent; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit;"> <b>February 25 at 10:00 AM</b> at East 72nd Street (exact location will be given upon signing up) and will be about <b>ESSENTIAL OILS</b>. How to use these concentrated, super potent plant compounds to improve our immunity, our mood, clean our household without toxins, and better many health ailments from skin issues to respiratory concerns. Space is limited. Cost: $40.00 and includes all materials (and essential oils will be available for ordering)</span></li>
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<ul><span style="background-color: transparent; border: 0px; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li><span style="background-color: transparent; border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #8e7cc3;">Second class:</span></span><span style="color: #783f04;"> <b>March 23 at 10:00 AM</b> at East 79th Street </span></span><span style="background-color: transparent; color: #783f04; font-style: inherit; font-variant: inherit; line-height: inherit;">(exact location will be given upon signing up). We will learn about mindful cooking and mindful eating. It's about cooking and eating with your senses, and with your heart, while being present. Even if you hate cooking, you'll see everything through a different view. Space is limited. Cost: TBD.</span></li>
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<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">April and May classes are still on the planning stages, so feel free to request topics. Among ten will be: eating for immunity, eating for beauty, the importance of the seasons, super foods, digestive health, sugar-free sweets.</span></div>
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<span style="background-color: transparent; border: 0px; color: #8e7cc3; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b>Other announcements (sorry, too many things to share!!!):</b></span></div>
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<li><span style="background-color: transparent; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit;">I'll be teaching a gluten free, dairy free, super food loaded treat-making demo in </span><strong style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #8e7cc3;">Brooklyn at the SCC</span></strong><span style="background-color: transparent; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit;"> on March 17 at 10:00am. Please tell your friends!</span></li>
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<span style="background-color: transparent; border: 0px; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<ul><span style="background-color: transparent; border: 0px; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li><span style="background-color: transparent; border: 0px; color: #783f04; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Thank you for making </span><strong style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #8e7cc3;">Three Tablespoons Frozen Cookie Dough</span></strong><span style="background-color: transparent; border: 0px; color: #783f04; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> such a success! More products are in the works, and I'll keep you posted. Please keep placing your orders at 718-986-7374 (text or call). I deliver every Thursday in the Upper East and Upper West Sides. For now, it comes in 4 varieties: chocolate chip, oat-quinoa-chia, vanilla-maple, cacao nib-coconut-hemp biscotti. Each roll is $12 and makes 20+ gluten free, dairy free, refined flour and sugar free cookies loaded with super foods and NO MESS, and they make your home smell amazing!</span></li>
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<li style="font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="background-color: transparent; color: #783f04; font-style: inherit; font-variant: inherit; line-height: inherit;"><b>Purim is coming! </b>Place your orders for your </span><strong style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #8e7cc3;">Hamentaschen kits</span></strong><span style="background-color: transparent; font-style: inherit; font-variant: inherit; line-height: inherit;"><span style="color: #8e7cc3;">.</span><span style="color: #783f04;"> This year, they are a bit different. They come with: frozen Hamentaschen dough (that you just roll out and cut into circles with either a round cutter or the top of a glass) and mixed berry-chia filling, a brown gable box, themed stickers, a card and a very cool multi-colored crayon stick, so you can prepare Mitshloach manot. Kids LOVE them! $35 each. Call or text.</span></span></li>
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<li><span style="color: #783f04; font-family: arial, helvetica, sans-serif;"><span style="line-height: 14px;">Don't miss my latest recipes in the Joy of Kosher: </span></span><a href="http://www.joyofkosher.com/recipes/root-vegetable-cholent/">http://www.joyofkosher.com/recipes/root-vegetable-cholent/</a> and <a href="http://www.joyofkosher.com/recipes/kasha-with-brassica-vegetables/">http://www.joyofkosher.com/recipes/kasha-with-brassica-vegetables/</a></li>
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<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">I leave you here with 2 things: Virginia Satir's recommendation <strong style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">"We need four hugs a day for survival. We need eight hugs a day for maintenance. We need twelve hugs a day for growth." </strong>So you can make yourself (and the one you hug) grow... and a delicious, comforting recipe that I wrote originally as part of a detoxing piece of <a href="http://www.joyofkosher.com/" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">www.joyofkosher.com</a> that came up last month. It's incredibly aromatic, full of super foods and since you make it in a slow cooker, it gives you extra time to spend with your girlfriends and produce lots of serotonin and oxytocin!</span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: arial, helvetica, sans-serif; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b><br /></b></span></div>
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<div class="recipe-about" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="border-line" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><b>Chicken in Coconut Milk Detox Broth</b></span></div>
<div style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; outline: 0px; padding: 0px 0px 18px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lemongrass, garlic, lemons, ginger, turmeric, cilantro, cinnamon, are all phytochemical and digestive powerhouses. They've been coveted for centuries for their antioxidant, antiiflammatory, disease fighting and cleansing medicinal properties. And the best part is, that they aren't only healthful, but delicious, as they lend their fragrance, pungency, flavor, color and deliciousness to this comforting, but sophisticated chicken dish. The slow cooker allows the flavors to develop beautifully, and gives you a break from the kitchen, but if you are shorter on time, place everything in a Dutch oven and cook covered in a 375 F oven for about 45 min to 1 hour. I usually double up the recipe and freeze one for the following week.</span><span style="background-color: transparent; color: #717074; font-family: inherit; font-size: 14px; font-style: inherit; font-variant: inherit; line-height: inherit;"> </span></div>
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<h4 class="recipe-section-title recipe-servings" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: 'helvetica neue', helvetica, arial, sans-serif; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: normal; letter-spacing: -0.05em; line-height: inherit; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #8e7cc3; font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Servings</span></h4>
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<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4-6 Servings</span></div>
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<h4 class="recipe-section-title recipe-ingredients" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: 'helvetica neue', helvetica, arial, sans-serif; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: normal; letter-spacing: -0.05em; line-height: inherit; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #8e7cc3; font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ingredients</span></h4>
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<ul class="rp_ingredients" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 chicken (3 to 4 pounds, preferably pastured or organic), skinned and cut into eights (bones in)<span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; line-height: inherit;"><small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></span></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 inch gingerroot, peeled and minced<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 stalk lemongrass, white part of inner bulb only, chopped into 1/4-inch pieces<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 garlic cloves, peeled and smashed<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 bunch cilantro, stems roughly chopped and leaves, set aside (for garnish)<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 large lemon, cut into 6 slices and seeded<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 (16-ounce) can full fat coconut milk<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 teaspoons turmeric<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 tablespoons raw apple cider vinegar<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cinnamon stick<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon fine sea salt<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 cups dark leafy greens (spinach, kale, Swiss chard, bok choy, etc)<small style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></small></span></li>
<li class="rp_ingredient" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cooked rice, to serve (I love serving it with forbidden rice. It's whole grain, delicious and makes for a dramatic, colorful presentation), optional</span></li>
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<a href="http://www.joyofkosher.com/recipes/chicken-in-coconut-milk-detox-broth/" style="background-color: transparent; border: 0px; color: #9c294f; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Chicken in Coconut Milk Detox Broth "><img alt="Chicken in Coconut Milk Detox Broth " class="photo wp-post-image" src="http://www.joyofkosher.com/wp-content/uploads/2015/01/healthy-chicken.jpg" height="550" style="background-color: transparent; border: 0px; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" title="" width="815" /></a></div>
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<h4 class="recipe-section-title recipe-instructions" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: 'helvetica neue', helvetica, arial, sans-serif; font-size: 16px; font-style: inherit; font-variant: inherit; font-weight: normal; letter-spacing: -0.05em; line-height: inherit; margin: 0px 0px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; border: 0px; color: #8e7cc3; font-family: inherit; font-size: large; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Directions</span></h4>
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<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1. Place chicken pieces in the bowl of a slow cooker. Sprinkle with the ginger, lemongrass, garlic, chopped cilantro stems, and lemon slices.</span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2. Pour coconut milk on top. Top with turmeric and vinegar and mix all together a bit (it doesn’t have to be completely mixed, cooking will do its thing!).</span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3. Add cinnamon stick and salt, cover and cook in high for 5 hours or in low for up to 8 hours.</span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4. A few minutes before serving, add in the greens, mix them into the broth a bit, cover and cook for 5 to 10 more minutes.</span><br />
<span style="background-color: transparent; border: 0px; color: #783f04; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">5. Top with cilantro leaves right before serving. Serve with rice, if you’d like.</span></div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-41041858607940716262014-12-23T16:30:00.000-05:002014-12-23T16:42:23.383-05:00Health Food 2014 in review and predictions for 2015<span style="color: #660000; font-size: x-large;"><br /></span>
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<span style="color: #660000; font-size: x-large;">It's been a tradition for a few years now to look back at what happened during the about-to-end year and to play psychic to what I think will happen in the new one in the world of health food trends. I know that I'm such an original and that no one else has come up with this lists ever before, but since I know that at least my friend Sarah likes this special edition, it's all worth it! I hope you enjoy it too!</span><br />
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<span style="color: #660000; font-size: x-large;"><a href="http://ironyofbaking.blogspot.com/2013/12/what-it-was-and-what-it-will-be.html">This is the link to last year's post</a>, so you can send me annoying emails telling me how wrong I was, or asking me what kind of super green juice I drank to posses those amazing prediction powers. Share anything, the fact that you read what I write is plain incredible! Here we go,</span><br />
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<li><span style="color: #660000; font-size: x-large;"><b>BLACK IS THE NEW HEALTHY: </b>Watch for these black hued edibles. </span></li>
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<span style="color: #660000; font-size: x-large;">1. <b>Nigella sativa seeds</b> (aka black seeds or black cumin), the seeds of a flowering plant found throughout India, South Arabia and Europe, have been used in cooking and in traditional medicine to heal inflammation, infection and cancer, and it's been confirmed that compounds in these seeds have immunomodulatory, antioxidant, antiparasitic and liver-protective effects. Black seeds may also be useful to treat asthma, hypertension, rheumatoid arthritis, dyspepsia, diabetes, and cancer. Yotam Ottolenghi uses them in <i>Plenty </i>and <i>Plenty More </i>in delicious and stunning dishes. Maybe he didn't know the seeds were so healthy, but now you do! You can get them in amazon.com or if you are in NYC, Kalustyan's has them. </span></div>
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<span style="color: #660000; font-size: x-large;">2. <b>Black garlic. </b>It's well documented that <u>fresh </u>garlic is one of the most potent super foods there are. It has strong cardiovascular, anti-inflammatory, antibacterial, antiviral, cancer-protective and iron metabolism related benefits. But in order to take advantage of its beneficial substances--mainly allicin, which forms as a defense mechanism of the vegetable once a bulb is "attacked"-- garlic needs to be eaten raw and within 1 hour of ripping apart a clove from its bulb. Within the last couple of years, a "new" garlic has been taking up center stage. Not so long ago, a farmer in the UK claims to have tried a very old Korean recipe, which is actually a process to age garlic by elevating temperature and controlling humidity in an attempt to preserve the bulbs through the off season months (although other references state that black garlic was introduced in Japan hailing from Korea in 2005). He hit the jackpot among chefs and foodies, and with a balsamic-like flavor and reduced pungency, black garlic became the culinary it girl. Interesting health claims are now being made about black garlic (which, by the way is NOT technically fermented, as the garlic turns black due to chemical reactions and not due to microbiological processes). It's important to note that sensitive allicine is pretty much gone in black garlic, but black garlic seems to have a whole<span style="line-height: 19px;"> new range of compounds, including a much higher amount of antioxidants than fresh garlic, more calcium, phosphorous and much more protein. Black garlic is also packed with sulfurous compounds, that may have benefits in the synthesis of cholesterol. Bottom line: eat both, fresh and black garlic. No need to substitute one for the other.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19px;">3. <b>Activated charcoal. </b>This black powder is made by</span><span style="background-color: white;"> heating common charcoal in the presence of an oxidizing gas that causes the charcoal to develop internal pores that trap chemicals and reduce their absorption into our bodies. This comes in handy in medicine when in need of removing toxins or </span><span style="background-color: white; line-height: 28px;">poisons, or in treating overdosage of certain substances/drugs, thus it's often used in the ER.</span><span style="background-color: white;"><span style="line-height: 28px;"> However, activated charcoal is now making it into skincare products and even food, particularly juices. Although it's great to keep at home as part of your emergency kit, and I happily smudge clay-and-activated-charcoal masks on my face (to clear my skin and to scare my kids, two birds, one stone), I won't be ordering it at Juice Generation any time soon. Why? Because even if activated charcoal can prevent my intestinal tract from absorbing certain toxic substances, it can also prevent me from absorbing vital nutrients, as it's not only specific to the "bad guys." Why would I pay $10+ for 1 juice and only absorb a fraction of its nutrients? Again, activated charcoal can be a very helpful tool, but you should be monitored by a doctor to make sure you don't get depleted of nutrients, and be especially careful if you are taking medication (which can also be absorbed by the coal) or if you have a digestive or intestinal condition.</span></span></span></span><br />
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<span style="color: #660000; font-family: Times, Times New Roman, serif; font-size: x-large;">Read more about activated charcoal:</span><br />
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<span style="color: #660000; font-family: Times, Times New Roman, serif; font-size: x-large;">http://dailyburn.com/life/health/eating-charcoal-detox-diet/?utm_source=huffingtonpost.com&utm_medium=referral&utm_campaign=pubexchange_article</span><br />
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<span style="font-family: Times, Times New Roman, serif;">http://wellnessmama.com/247/activated-charcoal/</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAOJQ-hA6BgvAWxVBG01I_T5MMwqz2lz0OkqDu5rCQnUrXKT1pHjhaP3hEjx5K6IvWU7B7LRSGwGesLclRHekgAwrYymVVCK0szfuAfFrv26m3sSeBcDGlDN_rGparkXZycZnxioGFWc/s1600/photo-30.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAOJQ-hA6BgvAWxVBG01I_T5MMwqz2lz0OkqDu5rCQnUrXKT1pHjhaP3hEjx5K6IvWU7B7LRSGwGesLclRHekgAwrYymVVCK0szfuAfFrv26m3sSeBcDGlDN_rGparkXZycZnxioGFWc/s1600/photo-30.JPG" height="300" width="400" /></span></a></div>
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<li><b><span style="color: #660000; font-size: x-large;">CHICKEN SOUP NOT ONLY FOR THE SOUL</span></b></li>
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<span style="color: #660000; font-size: x-large;">Bone broths: wild or pastured animal (poultry, beef, fish, etc) bones boiled in water and unrefined salt for at least 3 1/2 to 4 hours (and up to 48 hours) have been around since prehistoric times, but sadly, old-fashioned broths have been mostly substituted for less expensive, instant, artificially flavor-enhancing chemicals. No one seems to have time anymore, and we've become squeamish to face the fact that we're actually eating animals. However, with big supporters in the traditional foods, Paleo/Primal, SCD, GAPS and functional medicine communities, these mineral and collagen rich elixirs are are making a comeback. They can be drank in cups or used as a base for cooking soups or anything else that cooks in a liquid. With some good aromatics, they can be extremely flavorful and enjoyable, plus extremely healthful and restoring: they provide our bodies the building materials to rebuild the intestinal wall, they soothe inflammation, aid digestion, are excellent for joints, ligaments, cartilage and tendons, as well as an amazing tool to ameliorate autoimmune disorders and leaky gut syndrome. A <a href="http://www.grubstreet.com/2014/10/marco-canora-brodo-opening.html">new "window" selling bone broths in New York's Downtown</a>, might just show a bit of how people are embracing them. The key point to make a bone broth is to MAKE IT FROM SCRATCH. No consomme powders or "magic" hydrolyzed soy cubes. They are about using the best quality joints and bones, yes, the real things, and a piece of meat, if you want, and giving them time to cook in the water. Bone marrow, chicken, duck, fish bones, try them all at different times, they all have many healing qualities. I purchase mine from <a href="http://www.growandbehold.com/">www.growandbehold.com</a> It's like going back into your great-grandmother's kitchen, although I do take the short cut by throwing it all in the crock pot for as many hours as I can. I come back home and all done! I use some right away, and freeze the rest.</span><br />
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<li><b><span style="color: #660000; font-size: x-large;">PLANTS RULE</span></b></li>
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<span style="color: #660000; font-size: x-large;">OK, I'm cheating because this is a repeat from last year, but produce just keeps getting cooler and getting better and better treatment. I love this, because I'm a firm believer that we have to fill our plates 75% with plant-derived foods, and if they taste amazing, the chances of most people doing it, increases. If restaurants (FYI Jean Georges Vongerichten is opening a vegan restaurant this spring at ABC Carpet), cookbooks and online weren't enough, just check out <a href="http://www.style.com/fashion-shows/pre-fall-2015/opening-ceremony/collection">Opening Ceremony's produce-inspired collection</a> for pre-fall 2015.</span><br />
<span style="color: #660000; font-size: x-large;">Some of my favorite cookbooks published this year that feature great veggies (although some are not exclusively vegetarian) are: <i><a href="http://www.amazon.com/dp/1607746212/?tag=googhydr-20&hvadid=43947494570&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1120748215934840854&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_1wpfl0eakp_b">Plenty More</a> , <a href="http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461/ref=pd_sim_b_4?ie=UTF8&refRID=14MH61ZMA0KWYMR2SEAP">Clean Eats,</a> <a href="http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461/ref=pd_sim_b_4?ie=UTF8&refRID=14MH61ZMA0KWYMR2SEAP"> The Oh She Glows Cookbook,</a> <a href="http://www.amazon.com/Home-Whole-Food-Kitchen-Celebrating/dp/1611800854/ref=pd_sim_b_42?ie=UTF8&refRID=1FSQ0WDDSQKZ0JMSFWVX">At Home in the Whole Food Kitchen</a>, </i>and<i> <a href="http://www.amazon.com/Bar-Tartine-Techniques-Cortney-Burns/dp/1452126461/ref=pd_sim_b_4?ie=UTF8&refRID=14MH61ZMA0KWYMR2SEAP">Bar Tartine </a>. </i>I'm looking forward for next year's <i>My New Roots </i>and for Kim Kushner's upcoming cookbook.</span><br />
<a href="https://www.openingceremony.us/entry.asp?pid=10758&utm_source=Twitter&utm_medium=Social&utm_campaign=tw_111614" style="color: #663366; font-family: Georgia, 'Times New Roman', Times, serif; outline: none; text-align: center; text-decoration: none;" target="_blank"><span style="font-size: x-large;"><img alt="(Photo: Opening Ceremony)" class="size-full wp-image-90514" src="http://wellandgood.com/wp-content/uploads/2014/12/Opening-Ceremony.jpg" height="521" style="border: 0px none; height: auto; margin: 15px; max-width: 98.5%; padding: 0px;" width="700" /></span></a><br />
<span style="color: #333333; font-family: Georgia, 'Times-New Roman', serif; font-size: x-large; font-style: italic; line-height: 18px; text-align: center;">“Locally grown” and “Fresh ‘N Wild” fashion at Opening Ceremony (Photo: Opening Ceremony)</span><br />
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<li><b><span style="color: #660000; font-size: x-large;">THE COOL GUYS ARE DOING IT: SPICES AND HERBS </span></b></li>
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<span style="color: #660000; font-size: x-large;">Chefs, bloggers, cookbook authors and good cooks all make their food shine with classic and inventive spice blends and fresh herbs. Everyone is crossing culinary borders by mixing the Far and Middle Easts with Latin America, the Mediterranean and Africa. Miso, curries, sumac, dukka, vadouvan, ancho chiles, za'atar, you name it. From spice Mecca Kalustyan's, to La Boîte or Whole Spice's custom blends to Trade Joe's, it just shows how endless the possibilities are. It's all pretty exciting and delicious, and even more when you realize that herbs and spices are loaded with healthful compounds, some of them incredibly effective in preventing disease, others that help digestion and/or are powerful antioxidants, are antibacterial or may help lower glucose levels. Turmeric, cinnamon, cumin, thyme, oregano, and pretty much all herbs and spices have amazing attributes. It's a win-win: more flavor and more health.</span><br />
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<span style="color: #660000; font-size: x-large;">Just some examples from healthywaytocook.com:</span><br />
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<span class="pibfi_pinterest " style="color: #2b881c; display: inline-block; position: relative; text-decoration: none !important;"><a href="http://www.healthywaytocook.com/2012/07/top-10-spices-with-health-benefits-infographic/" style="color: #2b881c; text-decoration: none !important;"><img class=" wp-image-5409 alignnone" src="http://www.healthywaytocook.com/wp-content/uploads/2013/01/spices-infographic-640x1024.jpg" height="819" style="border: 0px; height: auto; max-width: 100%; vertical-align: middle;" title="spices infographic" width="512" /></a></span></div>
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<li><b><span style="color: #660000; font-size: x-large;">SEED RENAISSANCE</span></b></li>
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<span style="color: #660000; font-size: x-large;">With the whole grain-free current (see last year's post), many people have turned to almond and coconut flours, and they are slowly discovering the magic of seeds, which are nutritional powerhouses and many of them are quite inexpensive. We've seen hemp, chia, sesame, flax, pumpkin, and black seeds featured in amazing recipes, but sunflower seeds, are worth mentioning. You can substitute ground hulled sunflower seeds for at least part of the flour in many preparations, and definitely switch almond flour for these ground seeds, which is beautiful for people with nut allergies that want or need to stay away from grains/gluten. So stay tuned for a company selling sunflower seed flour soon. I have my bets on Bob's Red Mills... We'll see...</span></div>
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<span style="color: #660000; font-size: x-large;">Another seed that is making it into the mainstream is Psyllium, a seed with a husk that can absorb great quantities of liquid and that you may know better as the active ingredient of Metamucil. It's actually an amazing ingredient to bake with (although anyone eating it should drake sure to drink plenty of water), especially in gluten/grain free concoctions.</span><br />
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<li><b><span style="color: #660000; font-size: x-large;">NEW WAYS OF FOOD/GROCERY DISTRIBUTION</span></b></li>
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<span style="color: #660000; font-size: x-large;">So now Google knows my deepest emailed secrets and drama, has my bank account number, knows what I search for online, holds money for me (or whatever exactly Google Wallet does), and now is aware of all my consumer behavior and brings me groceries at home. I just recently tried Google express and although I feel Google with its naive-looking logo now owns me, I couldn't have been happier for not having to schlep to Costco! Fresh Direct changed the way we all shopped, at least in Manhattan, and now, with Instacart, Google Express and awesome start ups like farmigo, which sells through communities, there are interesting changes on how we get our goods in our increasingly saturated lives.</span></div>
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<li><b><span style="color: #660000; font-size: x-large;">BIG FOOD, SMALL PRODUCERS</span></b></li>
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<span style="color: #660000; font-size: x-large;">OK, so big food is not going anywhere, but thanks to documentaries like <i>Fed Up, </i>and <i>Origins </i>and bloggers like Food Babe and many others, the food industry practices are definitely being exposed more than ever, and consumers are realizing that there's some thought to be put into their purchases. However, there're still adds and packaging targeting children, and in every store, no matter what they sell (including sports goods--the irony), there're always strategically placed junk foods at kids' eye-level near the cashiers to provoke the child's tantrum and turn the store visit into a parenting resistance test... But at the same time, artisans who put care and their souls into their ingredients, foods and products are slowly growing in some markets, making awesome things. From small batch granola, nut butters, fresh doughnuts, to pickles, sweets, raw honey, or preserves, small producers are making farmers' markets and independent stores, even goodeggs.com, rich places to have incredible food experiences. I'm all for food made by people, not by machines!</span></div>
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<li><b><span style="color: #660000; font-size: x-large;">FERMENTED, SPROUTED AND THE MICROBIOME</span></b></li>
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<span style="color: #660000; font-size: x-large;">You probably already know that I'm obsessed with the microorganisms that inhabit our digestive tract, but I'm clearly not the only one. Cultured and fermented foods are increasing like crazy, there are tons of brands of probiotics that promise they are "the right ones" for your particular needs, and there are scientists all over the world finding new, interesting things every day, although there's still a long way to go. In the meanwhile, this are some things I've learned so far: eat unpasteurized fermented foods/drinks, open my windows (this one is a tough for me), breastfeed (OK, I'm done w that one), I would love to get a dog, don't use antibacterial gel (use a natural, essential-oil based one and/or colloidal silver instead) nor antibacterial soap, leave antibiotics for only occasions that truly need them, eat the largest possible variety I can of plant foods, and preferably, in season. Ditch refined foods and abstain from artificial sweeteners. Perhaps, take a good quality probiotics supplement with as many strains as possible, and with at least 10 CFU. Sprouted foods: they make it easier for your body to digest and are some nutrients are more bioactive, which is great, when the microorganisms are not at their best. Stay tuned for more about poop transplants (now officially Fecal Microbiota Transplants) and <a href="http://www.nytimes.com/2014/10/12/us/a-promising-pill-not-so-hard-to-swallow.html?_r=0">pills</a> in the years to come (sorry, not the most appealing in a food blog, but this is actually allowing people to eat again!).</span><br />
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<span style="color: #660000; font-size: x-large;">A huge trend all over the blogosphere and the internet in general, just google it and you'll see what I'm talking about. Not completely sure how I feel about this one, as it's very personal. I do sell frozen cookie dough that I prepare using the most wholesome, allergy-friendly ingredients I can find, no refined grains, and no gluten, the smallest amount of unrefined, natural sweeteners that I can get away with to still make a delicious cookie, the best fats, and the widest variety of super foods I can think of. However, I still believe my cookies are a treat, not a meal; and in general, this is what concerns me about the breakfast cookie hype. It's amazing to add sunflower seeds, chia, flax and blueberries to your treats, and to make them at home (that's been kind of the purpose of my blog!). Once in a while it can be lots of fun and very delicious. However....nutritionally speaking, I think we should try to do better with the "most important meal of the day," and not substitute cookies for richer sources of protein and plants that are also lower in sugar. However, if breakfast means artificially-colored-oversweetened cereal with chocolate milk, do make some cookies with beans and sunbutter! And yes, I'm confessing: I've given my kids my cookies for breakfast in some occasions!</span></div>
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<span style="color: #660000; font-size: x-large;">Now, after a treaty that took me about a whole year to write, I hope you find this post informative, helpful and/or inspiring and I wish you a very happy and healthy 2015!</span><br />
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<span style="color: #660000; font-size: x-large;">In good health,</span><br />
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<span style="color: #660000; font-size: x-large;">Alexandra</span><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1133299342793478943%23editor%2Ftarget%3Dpost%3BpostID%3D4104185860794071626%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-UYS8f91iou8%252FVJncFZgkefI%252FAAAAAAAACHo%252FgJyEouUtfdA%252Fs1600%252Fphoto-32.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 203px; opacity: 0.85; position: absolute; top: 6047px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D1133299342793478943%23editor%2Ftarget%3Dpost%3BpostID%3D4104185860794071626%3BonPublishedMenu%3Dallposts%3BonClosedMenu%3Dallposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F3.bp.blogspot.com%252F-UYS8f91iou8%252FVJncFZgkefI%252FAAAAAAAACHo%252FgJyEouUtfdA%252Fs1600%252Fphoto-32.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 203px; opacity: 0.85; position: absolute; top: 6047px; width: 40px; z-index: 8675309;"></a>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-25385251539284655412014-10-31T17:30:00.000-04:002014-10-31T17:30:40.986-04:00There is a place on Earth where baseballs caps, burkas, turbans, kippahs, sombreros, bald heads, hair extensions, and Madison-Avenue highlighted manes all get along peacefully. The UN should go to Costco to take notes on how to make it happen, as everyone happily belongs to The Club! <script type="text/javascript">
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You walk into The Wearhouse and happiness, possibility, and excitement hit you like fresh wind. There's no hatred, no differences, we all turn into equal beings breathing the promise of realizing the American Dream. We grab an enormous cart and the magic starts: in goes a gigantic flat screen TV, 1000 rolls of cotton-soft toilet paper, a never-ending supply of soap, a 6 ft Teddy bear, cereal boxes the size of apartments, enough coffee to keep us awake for the rest of our living nights, and/or whatever else our insatiable heart desire--always at a fraction of the price of any other store and at massive portions/sizes. Plus, even less if you brought in your coupons and/or if you have a special membership that gives you money back. How's that for unifying happiness and cross-cultural peace? </div>
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With so much merchandise and cheap prices it's easy to get lost in our personal Costco shopping experience. Impulse buys are hard to avoid... As a health coach, I think the most concerning temptations Costco offers are the excessive amount of hyper processed, artificially flavored and colored, sugar, hydrogenated soybean oil, salt ladened "foods" that come in XXXXL brightly colored packages and that cost $0.15. But this is not to say that Costco only sells the wrong stuff. Within the last couple of years, they've also realized that the health food revolution is undeniable (and quite profiting) and they've added some great products, which are the ones I'd like to focus on in this post.<br />
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So here we go (I apologize in advance for the horrible photography, but it's hard to push an overflowing cart, chase two children who think free food samples are the best thing in the world--part of the whole Costco experience-- add the needed items, resist my impulses, read all labels, while taking pics. Something had to give, and sadly, the quality of the photos were it...).<br />
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The following are my Costco musts:<br />
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ORGANIC FROZEN BERRIES:<br />
I'm a huge fan of organic frozen produce. It's quickly frozen at the peak of the season, so most nutrients are retained, and you can keep it in your freezer for a long time, being ready and easy to use. I love having these organic frozen berries around for smoothies, sauces, dessert and my berry chia bars. My kids and their friends love when I place the frozen berries directly into drinking water instead of ice. They flavor the water a bit, as they chill it. Yes, they are imported from South America, where the organic laws might (or might not) be as strictly followed as in here, but I think that overall, these berries, are a great product at a great price, and awesome value, as berries are really high in antioxidants, vitamins (especially C) are low in sugar, and a minimally processed fruits (that come WAY cheaper than getting out-of-season in fresh form during fall and winter), and are a great addition to the plant-derived rainbow we should all be eating every day.<br />
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truRoots SPROUTED LENTILS and QUINOA:<br />
I was more than hyped when I saw this brand at Costco. I've been loving their lentils for a while. They cook in under 5 minutes, and by being sprouted, they have more nutrients available to our bodies. The initial problem with them was that they are kind of pricey in other stores, but by getting the huge bag at Costco, the issue has been solved! I like them in salads, soups, made into patties, tacos, or just drizzled with a bit of walnut oil and sprinkled with Himalayan salt and nutritional yeast. My children love them, and they totally beat mac 'n cheese in termos of time and nutrition! Their quinoa is also very good, and I like keeping it around to use in salads, side dishes, desserts and I even use cooked quinoa in recipes that call for bread crumbs as a binder (like in meatballs, patties, etc). I cook 1 batch and I use a many bits during the week.<br />
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ORGANIC UNREFINED COCONUT OIL:<br />
When I first started baking with coconut oil, the price was prohibitive and the quality was very inconsistent. Some coconut oil can have a soapy flavor. That's why I was hesitant to buy Costco's at first. But once I tried it, never looked back! I always have it around for baking, roasting, sautéing and even for my skin as a moisturizer, eye makeup remover, and for applying essential oils.<br />
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AVOCADO OIL:<br />
This oil only is worth the trip to The Club, yes, despite the lines and all!!! Avocado oil, as I've written before, is one of the best oils to cook with, as it can withstand high temps and has basically no flavor. It's quite expensive in most health food stores and not super easy to find. Costco's is a great value.<br />
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PRODUCE:<br />
Given the quick turnover in Costco, you can usually get really fresh produce in there at more than reasonable prices (take note Gristides!!!). I've been pleasantly surprised to find organic fruits here and there, although the great majority are not. If you are concerned about not consuming GMOs, always remember to check out the PLU (the number in the annoying little sticker your produce always comes with, right next to the bar code). If the number has 4 digits and starts with 3 or 4, the product was grown conventionally (non organic, but it's not GMO); if the PLU has 5 digits and starts with a 9, it was grown ORGANICALLY, but if it starts with an 8, it's a GMO (genetically modified organism). Also, if you'd like to know what products are worth to purchase organic, you can always look at the EWG's Dirty Dozen Plus (TM) list <a href="http://www.ewg.org/foodnews/">here </a>or you can download their great app (EWG's Shopper's Guide to Pesticides in Produce).<br />
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WILD FROZEN SOCKEYE SALMON:<br />
Pre-portioned, kosher certified wild Alaskan salmon. I love having this in my freezer. No comparison to the prices elsewhere. Great quality for this incredible source of omega 3s and excellent quality protein. Other wild frozen fish are also great offerings.<br />
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WILD ALASKAN SOCKEYE SALMON:<br />
Many lox or smoked salmon brands are made with farmed salmon and have a bunch of additives in them, even artificial food coloring. This one is made with just the wild Alaskan salmon, salt, brown sugar, and natural wood smoke, kind of the old fashioned ingredients. I love having it around as a great source of quick protein and omega 3s, especially for breakfast or lunch. However, it's important to mention that the suggested weekly consumption of fish is 2/week (sometimes I do 3 times or in rare occasions, even 4, but try to keep it at 2). This is important to keep in mind, as fish is definitely very healthy and we should eat it, but fish every day, given the pollution of our oceans, is not a great idea...<br />
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CHIA SEEDS:<br />
If you know me, you know what a big fan I am of chia seeds and how I use them in everything: from salad dressings, to desserts, puddings, overnight jams, in yogurt, breads, and a whole encyclopedia worth of recipes. They are a great source of Omega 3s, fiber, antioxidants, minerals and protein. Costco's are great and again, awesome price!<br />
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ORGANIC PURE MAPLE SYRUP:<br />
Awesomely, they just added the organic certification to their pure maple syrup, which trust me (I've looked EVERYWHERE), is the best priced one I've seen. It has a nice flavor, and is the real thing! Beware of pancake syrup, which is basically colored high fructose corn syrup. Real maple syrup is an investment, but you get what you pay for, and a little goes a long way.<br />
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RAW NUTS:<br />
I'd love if they were organic, but I'm happy their raw nuts (please note I'm not talking about their roasted nuts, which might have some undesirable oil additions) are just that: nuts. Again, their value is great. Just remember to store nuts in the freezer to prevent rancidity and nuts are more digestible and their nutrients more available when soaked in water overnight, then rinsed and drained. If you don't like the softened effect this gives the nuts, just dry them back in the oven at 200 F for about 15 minutes. I like their almonds, pecans, walnuts, etc.<br />
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UNSWEETENED DRIED FRUIT:<br />
Beware because a lot of their dried fruit is sweetened, but their organic dates and figs are great for cooking and baking and are unsweetened. Read the labels!<br />
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KIND BARS:<br />
From all the processed snacks and bars out there, KIND bars are my favorite, as they are made of recognizable ingredients, have versions with 5g or less of sugar, and are nicely portioned, tasty and satisfying. Again, best value at Costco, although unfortunately, they don't carry my favorite flavor: dark chocolate chili almond.<br />
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POWER BLENDERS:<br />
This is not a food, but a great tool to prepare food. A power blender allows you to do amazing preparations such as smoothies, soups, sauces, desserts, and purees quickly and easily, while clean up isn't that bad! They are a great tool to have. Costco often offers Vitamix, which is The Blender, but which comes at The Price. If you are looking for a great blender for less, Costco often sells the Ninja, which is the one I happily own. For either product, Costco has great prices, although unfortunately, you might not always find these products in the stores.<br />
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Pretty please, if you are a Costco connoisseur and have any tips or favorite products, I'd love if you added your tokens of wisdom to the comment section. I'm sure all my readers (and by that I mean me, and 3 more people) would love learn more. Don't be shy!</div>
Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-23363625150689254372014-07-31T11:33:00.001-04:002014-07-31T11:33:16.669-04:00Alternative sweeteners for better health and flavor<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">I watched the Fed Up movie a couple of weeks ago, and although I spent most of its length feeling impotent and really uncomfortable, I can't recommend it enough. Among many things, it portrays the effects of the crazy amounts of sugar we are--mostly inadvertently--consuming, through the machine-made, super convenient, ubiquitous foods that have been carefully designed to be liked by most human taste buds, and which are making us and our children very sick and physically, socially and emotionally addicted to them. OK, must admit, it wasn't like watching "27 Dresses"...</span></span><br />
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<span style="font-size: x-large;">I know I do sound like a broken record (oh! remember those?), but the solution again is provided in Michael Pollan's (who is interviewed in the documentary) motto calling us to "Eat [real] food. Not too much. Mostly Plants." Plus his encouragement to COOK at home, as this is the only way we can know exactly what and how much we are adding into our food, while we create bonding relationship with whomever we're cooking with, but let me get back to this post's point.</span><span style="font-size: x-large;"><br /></span></span><br />
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<span style="font-size: x-large;">Yes, sugar is addictive, there's no question about it, but as opposed to other addictions that we can't do in "moderation," for most of us (please note that we are ALL different, and I can't give you personal suggestions through a blog!), small amounts of sugar are fine to handle, especially when they come together with whole foods rich in fiber and protein. I know my latest blog posts have been a bit alarming, and I hate doing that to you or even to myself, but on the other hand, knowledge is power, and we need power to make our bodies powerful, so here are my thoughts and suggestions so your life (or mine) doesn't have to be lived in absolute sweetness celibacy.</span></span><br />
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<span style="font-size: x-large;">1. <b>Don't demonize your sweet tooth, but taper down the amounts of sugar you consume to find the minimum that still satisfies you.</b> For example, don't buy flavored yogurt. Purchase plain, and sweeten it lightly (alternatives offered below), and try it. If you need to, add a tiny more sweetener and taste again. Repeat until you find it satisfactory, and enjoy it. Later, you can just add a tiny bit less every time until you find the very minimum you need to find it pleasant. This can be applied to coffee, tea, oatmeal and everything else. Sugar tolerance builds up, but you can also decrease it. When baking, cut down the total sugar amount in the recipe between 1/3 and 1/2. It will still taste nice and sweet! Don't let anyone else decide how much sugar you are going to consume. Take charge of it yourself!</span><span style="font-size: x-large;"><br /></span></span><br />
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<span style="font-size: x-large;">2. <b>If purchasing a processed (packaged) product, read its label! </b>Not necessarily for calorie content (I'm not an advocate of calorie counting), but check out how much sugar the product has. It's listed in the nutrition information. Keep in mind, that we should aim to keep our sugar consumption below 24 g/day (the equivalent to 6 teaspoons or 2 tablespoons), so if you're starting your day with sweetened cereal, you might already be giving your body a large enough load of sugar to process for the whole day! Aim to skip products with more than 8g sugar per serving (and check out the size of the serving, as often, it's only a fraction of the package).</span></span><br />
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<span style="font-size: x-large;">3. <b>Don't drink your sugar! </b>Sodas, lemonades and even 100% juice are overwhelming to our body due to their lack of fiber and excess of sugar (yes! it includes fresh, organic, local, made with love, etc). It's quite easy to sip in lots of sugar when there's no chewing, fiber or protein involved to slow down its absorption. Especially, if it comes with your name on its red label!!! But please, please <a href="http://www.alexandrazohn.com/blog/2014/07/artificial-sweeteners-not-so-magical">avoid diet soda, that's even worse! </a></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Can't stand plain water? Infuse water with citrus, herbs, fruit chunks, or a tiny amount of juice. </span></span><br />
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<span style="font-size: x-large;">4. <b>Eat slowly, mindfully and joyously, appreciating the flavor, consistency, scent and every nuance of the food you are eating.</b> When you eat a treat, don't eat it on a rush or with other activities distracting you, don't feel guilty and give your brain and your senses a chance and the time to feel satisfied and to register pleasure.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">5. <b>Add flavor:</b> Sweet spices such as vanilla, cinnamon, nutmeg, allspice, cardamom and ginger enhance the sweetness of foods without adding sugar. Experiment with a sprinkling, and you'll see how it works!</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">6. I've found <b>unrefined sweeteners </b>to be a great solution to my own sugar/sweet cravings. Most of them have rich, interesting flavors, so they make treats more satisfying. They are not just plain "sweet." I once heard award-winning pastry chef, author and TV host Johnny Iuzzini say how often people forget that sugar is not a flavor, that sugar just adds sweetness, so we don't need to abuse it, and we do need to find flavor in the other ingredients we're adding (see point #5). Sugar is kind of unidimensional, and some alternative sweeteners are much richer and flavorful, which is an extra point on their side. <b>This doesn't mean that natural alternative sweeteners are sugar free, innocuous, or that we should use them as free for all, </b>but they can do way more for your palate (still in smaller amounts) and add small amounts of nutrients, while sugar is only a source of empty calories. If you are a goop.com reader, you might have already read what Dr. Frank Lipman wrote via Paltrow about his favorite alternative sweeteners. As usual--and despite my husband rolling his eyes-- I was a big fan of the piece. The link for the post is <a href="http://goop.com/journal/do/287/goop-mag-17">here</a>. I'll just add a couple of things and my own guide to alternative sweeteners (which I started planning way before Paltrow wrote about them, but I'm a lonely snail). If you want to know which one you should get, I'd recommend variety, this way I feel there's less risk of addiction (either physical or even an emotional attachment to the sweetener) and more opportunity for creativity and for finding the right match to each recipe and mood.Also, research keeps changing opinions, just as it happened with agave nectar, which skyrocketed only to be found to be less than the amazing alternative it was once thought to be. So for now, these are the best choices.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7dUM6JbY8AYHbbyCCuXH3n8hsA0iG86VQFgH6hwmVLW3hNqJ6FReEV5h2CqemNojkIybp5Wm3UaPhSSujI6cILz01mZrIS94Htw2lrrluwpyBsXNluvDaEtLwHAt6RAywKgnM2GFzFY/s1600/sweeteners.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7dUM6JbY8AYHbbyCCuXH3n8hsA0iG86VQFgH6hwmVLW3hNqJ6FReEV5h2CqemNojkIybp5Wm3UaPhSSujI6cILz01mZrIS94Htw2lrrluwpyBsXNluvDaEtLwHAt6RAywKgnM2GFzFY/s1600/sweeteners.JPG" height="640" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So many options...so hard to decide</span></td></tr>
</tbody></table>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><br /></span>
</span><br />
<span style="color: #8e7cc3;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">STEVIA</span></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">PROS: The only sweetener that doesn’t have a real impact in blood sugar, this South American plant extract is many, many times sweeter than sugar, so a tiny bit goes a long way. It’s basically calorie free, and its main sugars are stevioside and and rebaudioside, not fructose. </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">CONS: -Baking with it is tricky, as you need to find a substitute for the bulk of sugar you are removing from the recipe when using stevia. I recommend using the liquid or powdered all natural stevia extract, as it’s less processed than the commercial, mass produced brands.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> -Some people find its taste unpleasant (I wished I didn't, but I'm in that group!)</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /><br /><span style="color: #8e7cc3;">COCONUT NECTAR (LIQUID) AND COCONUT SUGAR (CRYSTALS)</span><br />PROS: </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">This natural and sustainable sweetener is produced from the sap of the coconut flowers. It has a complex and delicious flavor (but doesn’t taste like coconut at all). It is higher in nutrients such as potassium, magnesium, zinc, iron and vitamins B1, B2, B3, B6, C and antioxidants than other sweeteners. In crystallized form, it can be substituted for regular or brown sugar 1:1. Has a low glycemic index (about 35, compared to sugar's 60, which means that it's absorbed much slower). It only contains 10% fructose.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><i>Goes well with chocolate, cinnamon, oats, nuts and seeds. </i></span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">CONS: </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">It can only be found in specialty and health food stores, and it doesn't come in cheap.People allergic to coconut could react to it.</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="color: #8e7cc3;">ORGANIC RAW HONEY</span><br />PROS: </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">-Raw honey (can’t be pasteurized, as it looses most of its nutritional value)) contains minerals such as calcium, iron, zinc, potassium, phosphorous, magnesium, copper, chromium, manganese and selenium, which are indispensible for blood sugar balance. Raw honey is also rich in disease-preventive substances such as antioxidants, enzymes, and B vitamins.<br /> -Honey is 1.5 times sweeter than sugar, so less of it is needed to sweeten a product.<br /> -Never spoils</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> - It has terroir: varies flavors vary according to the place and the flowers of the honey’s origin. Usually lighter-colored honeys have milder flavor, but the darker ones are richer in antioxidants.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> -Raw honey has antibacterial, anti-viral and anti-fungal qualities. Especially Manuka honey, from New Zealand. Local honey has been suggested to help heal local seasonal allergies.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> -Pure raw honey is kosher. It doesn’t even require rabbinical supervision.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><i>Goes well with citrus, berries, stone fruits, almonds and other nuts.</i></span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br />CONS: </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Honey does contain about 40%fructose, and does have an effect on blood sugar </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> -It’s not worth to use raw honey in baking, as the heating process affects most of its benefits. People following special diets (such as SCD and GAPS) can use honey as their only sweetener alternative, in these cases, if submitting it to a heating process, it's not worth investing in raw honey. </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #8e7cc3;"><span style="font-size: x-large;">PURE MAPLE SYRUP</span></span><!--[if gte mso 9]><xml>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> PROS:</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;"><span style="font-style: normal; font-variant: normal; line-height: normal;"></span></span><span style="line-height: 115%;">Obtained from the sap
of the maple tree, recent research has found that 100% pure maple syrup
contains 20 unique health-promoting compounds with antioxidant and
anti-inflammatory properties, and it’s been even been suggested that pure maple syrup may help treat diabetes.</span></span><span style="font-size: x-large;"> </span> </span></div>
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> <span style="font-size: x-large;">It has a complex,
delicious flavor, and medium glycemic index.</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"></span></span><br /></span>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"><i> </i></span></span></span><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;">Goes well with apples, pears and other fruits, nuts, grains, sweet potatoes, squash and pumpkins, cinnamon and other spices</span></span></span></i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"> </span></span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"> CONS: </span><span style="line-height: 115%;"><!--[if gte mso 9]><xml>
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expensive, but DO NOT substitute it for “pancake syrup,” which is artificially colored corn
(often high fructose) syrup. </span></span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-size: x-large;"><span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> <span style="color: #8e7cc3;">DATE PASTE </span></span></span></span></div>
<div class="ListParagraph" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"><!--[if gte mso 9]><xml>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
<br />
</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="line-height: 115%;"> <span style="font-size: x-large;">PROS:</span></span></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">
</span></span><br />
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">-
</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">Dates are rich
in fiber, contain a nice variety of antioxidants, as well as
potassium, sodium, manganese, copper, vitamin K, vitamin A, folates,
niacin and 20 different amino acids, phosphorus, calcium iron and zinc.</span></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
<span style="font-size: x-large;">
</span></span><br />
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">
</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">- They add a wonderful
flavor and fudgy texture to baked goods and are great in smoothies and other
drinks.</span></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
</span><br />
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><i> </i></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><i> Goes well with chocolate, bananas, nuts, seeds, </i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><i> Middle Eastern foods and lovely in home-made </i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><i> nut or seed mylks.</i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"><span style="font-size: x-large;"><i> </i></span> </span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-large;"></span><br /></span>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> <span style="font-size: x-large;">CONS:</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
<span style="font-size: x-large;">
</span></span><br />
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">
</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">Substituting date
paste for sugar doesn’t always work. The best results are achieved when
preparing a dish that will benefit from a moist texture, such as certain cakes,
brownies, smoothies, sauces, even ice cream. But doesn’t really work when
crispiness is desired.</span></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="font-size: x-large;"><span style="line-height: 115%;">There’s no exact rule
as to how to substitute, but usually, in volume, more date paste will be
necessary for substituting a certain amount
of sugar (for example, 1 ½ cups of date paste for 1 cup sugar)</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;"> </span></span></span></div>
<span style="line-height: 115%;"><span style="font-size: x-large;"><a href="http://ironyofbaking.blogspot.com/2011/09/never-forget-date.html">Here's</a> how to prepare date paste.</span></span></span><div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 18px;"><br /></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;">Date syrup (</span><span style="line-height: 18px;">which</span><span style="line-height: 115%;"> is NOT date paste) might also be found in stores, </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">especially at Middle Eastern or some kosher </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">stores. It's made of cooked date paste in </span></span><br />
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">water </span></span><span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">until a syrup forms. </span></span><br />
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">It's also called SILAN, and </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">has a delicious complex flavor. It's less sweet than </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">sugar and it has way less fiber than date paste, but </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">it can be a delicious addition to some dishes. Look </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">for silan made only of dates and water, as there </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">are many brands in the market with lots of </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large; line-height: 115%;">additives and sugar. </span><br />
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"> </span><span style="line-height: 115%;"> </span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
</span>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> <span style="font-size: x-large;"> <span style="color: #8e7cc3;">YACON SYRUP</span></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"><span style="font-size: x-large;"> </span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
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<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: x-large;"><span style="line-height: 115%;"> PROS:</span></span></div>
<span style="font-size: x-large;"><span style="line-height: 115%;"> </span></span><span style="font-size: x-large;"><span style="line-height: 115%;">-This Peruvian import is a l</span></span><span style="font-size: x-large;"><span style="line-height: 115%;">ow-glycemic sweetenerderived from the yacon tuber. </span></span><span style="line-height: 115%;"><span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">- </span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">It t</span><span style="line-height: 115%;">astes like molasses/maple syrup</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> <span style="font-size: x-large;">- 50% less calories than
sugar</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;"> </span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">-Yacon syrup's
sweetness comes from a high concentration of inulin, a complex sugar that breaks
down slowly into fructooligosaccharides (FOS) that are prebiotics (feed the
friendly gut flora)</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">-</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">Yacon contains
potassium, calcium, phosphorous and iron, as well as 20 amino acids.</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span></span><span style="line-height: 115%;"><span style="font-size: x-large;">Some weight-loss
claims </span><span style="font-size: x-large;">have been</span><span style="font-size: x-large;"> made </span><span style="font-size: x-large;">abo</span><span style="font-size: x-large;">ut consuming yacon syrup every </span></span><br />
<span style="line-height: 115%;"><span style="font-size: x-large;"> day. </span> </span><br />
<span style="line-height: 115%;"><span style="font-size: x-large;"><i> </i></span></span><br />
<span style="line-height: 115%;"><span style="font-size: x-large;"><i> Goes well anywhere where maple syrup or date</i></span></span><br />
<br />
<span style="line-height: 115%;"><span style="font-size: x-large;"><i> paste would be used.</i> </span> </span></div>
<span style="font-size: x-large;">
</span><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="line-height: 115%;"> <span style="font-size: x-large;"> </span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="line-height: 115%;"><span style="font-size: x-large;"> CONS:</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;">-</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">It's crazy expensive(but this might work as a pro: a natural portion control mechanism)</span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="font-size: x-large;"><span style="line-height: 115%;">-Very difficult to find </span></span></div>
<span style="font-size: x-large;">
</span><div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> <span style="font-size: x-large;"> -</span></span></span><span style="font-size: x-large;"><span style="line-height: 115%;">May cause gas, so don't eat it for the first time before going to a job interview!</span></span></div>
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<span style="color: #8e7cc3;">
</span></span><span style="color: #8e7cc3;"><span style="line-height: 115%;">BLACKSTRAP MOLASSES</span></span><span style="line-height: 115%;">
</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: x-large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> PROS:</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">
</span><br />
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> -</span></span><span style="line-height: 115%;">A byproduct of the
sugar processing, is a great source of iron, copper, manganese, potassium,
magnesium and selenium.</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">
</span>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> -</span></span><span style="line-height: 115%;">In small amounts, it
can add a complex and delicious flavor</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> <i>Goes well with spices such as cinnamon, black pepper, vanilla, ginger, cardamom, nutmeg, allspice, cacao, beef, and particularly well in Fall dishes.</i></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="line-height: 115%;"> CONS:</span></div>
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> -</span></span><span style="line-height: 115%;">It does have an effect
on blood sugar levels</span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> -</span></span><span style="line-height: 115%;">It cannot substitute
sugar in a recipe, as it's not sweet enough. Very small amounts should be used, as it can be bitter.</span></div>
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<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;"> </span><span style="color: #8e7cc3;"><span style="line-height: 115%;">SUGAR ALCOHOLS</span><span style="line-height: 115%;"> </span></span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;"> These include: xylitol, glycerol, sorbitol, maltitol, mannitol and
erythriol. The most widely available (and safer bet) is xylitol, although erythriol is finally
appearing in the retail market (it’s been used for years in product manufacturing). Sugar alcohols tend to have zero or very little calories and zero or low glycemic
index. </span><span style="line-height: 115%;">
</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: x-large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> PROS: </span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">
</span><br />
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">Xylitol and Erythriol (sold as "Zero") taste similar to
sugar and come in white crystals, just like sugar and it can be substituted
1:1.</span></span></div>
<span style="font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span>
<div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">They dissolve well and
can be used for baking</span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">
<div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">Sugar alcohols are
supposed to just pass through the body unrecognized, which causes no blood
sugar imbalances and for now, are considered safe.</span></div>
<div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">It’s been suggested
that xylitol may help prevent cavities and cure ear infections.</span></div>
<div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> Safe for diabetics </span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">They has a long shelf
life</span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> They don't have a bitter after taste.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="line-height: 115%;"> CONS:</span></div>
<div class="ListParagraphCxSpFirst" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">Gastrointestinal distress
has been reported often by people consuming xylitol and other sugar alcohols 9although not as much from erythriol). </span></div>
<div class="ListParagraphCxSpMiddle" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">Xylitol is toxic to
dogs and other animals.</span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;">·<span style="font-style: normal; font-variant: normal; line-height: normal;"> </span></span><span style="line-height: 115%;">Although xylitol is
promoted as pure and all natural, it is a very highly processed product derived
from all natural sources, and that’s why I suggest using it cautiously, and check its source. No more
than 30 grams (a bit less than a tablespoon) should be consumed per day.</span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> Erythriol seems to be a better choice, but make sure you purchase organic certified, as it's often derived from corn, and it's better not to get the genetically modified product. </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> Sugar alcohols lack those "interesting" flavors I mentioned about the other alternative sweeteners. </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<br /></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> <span style="color: #8e7cc3;">FRUIT</span></span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> PROS: Old fashioned fresh, cooked, frozen (unsweetened), powdered or dried (unsweetened) fruit can naturally add a lot of sweetness, flavor, color, texture, antioxidants, vitamins, minerals and fiber into recipes. You can add unsweetened apple or pear sauce, fresh or dried bananas, dried figs, mulberries, goldenberries, mangoes, apricots, raisins, you name it! into baked goods, salad dressings, smoothies, spreads, toppings, meat, poultry, side dishes.... </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> CONS: Keep in mind that when fruit has been cooked or dried, dehydrated or freeze dried, the loss of moisture makes the sugars more concentrated, so less is more!</span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> FYI: <a href="http://nuts.com/">nuts.com</a> is an amazing source for all kinds of dried fruit, fruit powders and freeze dried fruit. </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> </span></div>
<div class="ListParagraphCxSpLast" style="background: none repeat scroll 0% 0% white; text-indent: -0.25in;">
<span style="line-height: 115%;"> <span style="color: #8e7cc3;"> MONK FRUIT</span></span></div>
<span style="line-height: 115%;"> </span><span style="line-height: 115%;"></span>PROS: Also called luo han guo, the extract of this Chinese fruit (some of it currently cultivated in New Zealand) is 300 times sweeter than sugar, and is free of calories and carbs. The small melon is rich in antioxidants and anti-inflammatory benefits. Monk fruit can be used in baking and cooking, although it cannot be substituted 1:1 for sugar, given that luo han is much, much sweeter.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">
</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">CONS: </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">It's really hard to find pure monk fruit extract or powder. Most commercial brands have either sugars (such as dextrose, molasses, sugar) or even artificial sweeteners such as Splenda, which I stay away from (and would recommend you to do the same!). </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"> -Monk fruit has a slightly bitter aftertaste.</span></span><br />
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<span style="color: #93c47d;"><span style="font-size: x-large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> THE NEW KID ON THE BLOCK:</span></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> <span style="color: #8e7cc3;">LAKANTO:</span><span style="color: #8e7cc3;"> </span>A sweetener made of non-gmo fermented erythriol and monk fruit extract. </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><span style="line-height: 115%;"> PROS: </span><span class="a-list-item">Zero calories and zero glycemic index. No a</span><span class="a-list-item">dditives, vegan and non-GMO. It has a pleasant flavor and it can be used in baking.</span></span></div>
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<span style="font-size: x-large;"><span class="a-list-item" style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> CONS: It can only be purchased online (at least for now) and it's not soft in the wallet!</span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="line-height: 115%;">You might notice rice syrup, agave nectar and maybe other alternative sweeteners missing from this list. It wasn't a mistake, I can give you a whole spiel about each one, but as usual, I know I already gave you TMI for one post! But feel free to comment on this blog. I'd love to </span><span style="line-height: 36px;">know</span><span style="line-height: 115%;"> what you think and have a conversation.</span></span></span><br />
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<span style="font-size: x-large;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 115%;"> Now, here's an invitation into action: make these granola bars that are a great on-the go alternative! They are super easy to make and are loaded with nutrients. Plus, kids love them! Use ground sunflower seeds and unsweetened sunbutter if avoiding nuts, or add some dried fruit, dark chocolate chips or switch the oil for coconut oil, and and/or substitute the almond butter for other nut or coconut butter.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><span style="line-height: 115%;"><span style="line-height: 115%;"> BREAKFAST BARS </span></span></span></span></div>
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<span style="line-height: 115%;"> INGREDIENTS </span></div>
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<span style="line-height: 115%;"><br />4.5 oz (1 1/4 cups) roalled oats (gf, if needed)<br /><br />2 oz (2/3 cup) quinoa flakes<br /><br />3 oz (3/4 cup) almond meal<br /><br />1 oz (1/4 cup) hemp protein powder<br /><br />8g (2 tbsp) ground chia<br /><br />2 tsp ground cinnamon<br /><br />1⁄2 tsp baking soda<br /><br />1⁄2 tsp non aluminum baking powder<br /><br />1⁄2 tsp fine sea or Himalayan salt<br /> </span></div>
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<span style="line-height: 115%;"> 2 oz (1/4 cup) extra virgin olive or avocado oil</span></div>
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<span style="line-height: 115%;"> 2 oz (1/4 cup) unsweetened almond butter</span></div>
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<span style="line-height: 115%;"><br />4 oz (1/2 cup) pure maple or yacon syrup, or coconut nectar<br /><br />1 tsp pure vanilla extract<br /> </span></div>
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<span style="line-height: 115%;"> METHOD </span></div>
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<span style="line-height: 115%;"> Preheat oven to 350F.<br /><br />Line a 9x9-in square pan with parchment paper, leaving a 2 -inch overhang and set aside.<br /><br />In a large bowl whisk together oats, quinoa flakes, almond meal, hemp protein, chia, cinnamon, baking soda and powder, and salt, until combined.<br /><br />Add in oil, almond butter, maple syrup and vanilla and mix well with either the whisk or a silicone spatula. <br /><br />Pour mixture into prepared pan, pressing well with a spatula and bake until golden and set, about 20 to 25 minutes.<br /><br />Allow to cool 5 to 10 minutes, until more set and cut into bars with a serrated knife. <br /><br />Serve or store packed airtight for up to 5 days or double-wrap in plastic and freeze for up to 1 month. </span></div>
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Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-77895065502830305522014-07-02T13:11:00.002-04:002014-07-02T14:09:37.106-04:00Artificial sweeteners: not really magical<!--[if gte mso 9]><xml>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Clients, friends and family members often ask me about
artificial sweeteners. My opinion hasn't changed in many years, actually it
keeps getting reassured as more research gets published. I don't use them
myself and I don't recommend anyone to use Equal (aspartame + dextrose +
maltodextrin), Splenda (sucralose), Saccharin, or NutraSweet (aspartame).</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl1Ben5GQ-SdE2zIpieoadUJRfyN5EDOyxbgPpg8vBbh_CEhqj0uDkvT7_KM2ClaZw-6v-ewRwbsUJrWcr9yUPo8x6lSs1rJFoao4tAU9BoCmQokzcG9KCqlFHnoQz6qkY2P5WZ7szTo/s1600/photo(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl1Ben5GQ-SdE2zIpieoadUJRfyN5EDOyxbgPpg8vBbh_CEhqj0uDkvT7_KM2ClaZw-6v-ewRwbsUJrWcr9yUPo8x6lSs1rJFoao4tAU9BoCmQokzcG9KCqlFHnoQz6qkY2P5WZ7szTo/s1600/photo(1).jpg" height="480" width="640" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">These are some of the main reasons:</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">1. With their sweet
taste, artificial sweeteners fool our body</b>.
By design, the body prepares its hormones, neurotransmitters, enzymes, etc to
utilize incoming sugar when it perceives a sweet flavor (that's how we are engineered. It doesn't have to be table sugar, it could be from fruits or other foods containing glucose).
But guess what? If no sugar comes in, but just an impostor, eventually, the
neuroendocrine feedback loops built in our bodies linking pleasure, nourishment,
deprivation and fat-storage get disrupted, and our brains don't even register
that our appetite for sweets has been satiated, so we keep craving sweets, even
if we just had Splenda in our coffee or drank a diet Coke. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It's like having a date, but instead of the guy you like
(sugar) showing up, a total stranger (artificial sweetener) you are not
interested in appears, and demonstrates to be completely subpar. You had spent
hours getting ready plucking your eyebrows, doing your hair, applying makeup,
getting a new outfit and talking to your friends about all the excitement and your
future plans with this amazing man (neuroendocrine feedback loops prepping up).
All for nothing! Your crush is nowhere to be seen. You feel horrible and become
obsessed with finding him, you become a stalker (insatiable sugar cravings),
but continue to date the man you didn't like (more Splenda) just because the
one you are interested in is not available. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Please note that I'm not suggesting you to add sugar to your
diet! Excess sugars are definitely problematic and are the topic of a blog post
to follow this one. There are many unrefined sweet real food options that can
satisfy your need/want for sweetness, but to be clear, artificial sweeteners
are NOT the answer! Just continuing with the date analogy, even if you think
you are in love with the guy who didn't show up (sugar), he's not worth it and is hurting you. You
just need to look around some more and find your right fit (which is not
Splenda either). So stay tuned...</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">2. There's no evidence
artificial sweeteners help in weight loss. </b>Quoting Marc David, founder of
the Institute for the Psychology of Eating, "after almost 50 years of
artificial sweeteners in the food chain, not a single peer-reviewed scientific
study has shown any correlation between the use of such nasty tasting stuff and
long-term weight loss." There are actually studies that have found that
synthetic sweeteners are even more weight-promoting than sugar (mainly for the reason stated as #1). </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">3. There are plenty
of studies linking artificial sweeteners with atherosclerosis, aging, kidney
malfunction, cancer, leukemia, diabetes, DNA damage, neurotoxicity, and the list keeps going. </b><span style="mso-bidi-font-weight: normal;">A new study was recently published </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-weight: normal;">revealing an
extensive array of safety concerns specifically to Splenda, including the formulation of dioxins, severely toxic (carcinogenic) compounds
when sucralose is used in baking.</span><b style="mso-bidi-font-weight: normal;"> </b><span style="mso-bidi-font-weight: normal;">In short,</span><b style="mso-bidi-font-weight: normal;"> </b>they can be a dangerous gamble, and I like working in favor of my body, not against it (and we should all do the same). For more on that and the link to the original study, click<a href="http://foodrevolution.org/blog/sucraloses-dioxin/"> here</a>. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">4. Artificial
sweeteners alter the gut microflora. </b>As I've written before, the composition, diversity and balance of our gut microbiota (aka flora, the microorganisms populating our digestive tract) are detrimental in every single
aspect of our health (I will press the STOP button here because I can go on and
on, but click <a href="http://ironyofbaking.blogspot.com/2013/08/inside-our-gut-feelings.html">here </a>if you want to know a bit more about this). Studies have
shown that consuming artificial sweeteners changes the composition of our gut biota, and since I'm such a promoter and believer of probiotics
(foods and supplements), prebiotics, cultured and fermented foods, and everything that helps keep the 3 pounds of bacteria and fungi we host in our bodies happy, I take this very seriously! </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b style="mso-bidi-font-weight: normal;">5. They taste awful! </b>I
refuse to fool my body (see above #1) and to harm it (#3), but I also refuse to
feed myself something that tastes disgusting. There are so many delicious foods
that nourish me and make me happy. Those are the ones I'm eating! Why do I need
to resort to foul, fake, metallic, unpleasant flavors to produce fake satisfaction? Enjoying what we eat,
preferably, every time we eat, is part of a healthy existence. I try to give
myself that gift every day!</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If you have been reading my blog for a while, you probably
know I try to be as chill as possible and in the look for a middle ground (or
you might know me as the maniac who freaks out with artificial food coloring or
makes berry crisps with eggplant in the mix), but in my opinion, given all the evidence, there's no gray zone when it comes to artificial sweeteners. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I invite you to participate in an experiment: if you consume an artificial sweetener, sit down quietly, and be really introspective when eating or drinking it. Try to sense its smell and taste. Close your eyes if you need to. Don't get distracted by any noise, people, conversations or thoughts. Focus on the flavor and try to discover if you really enjoy it... </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In my opinion, there's a whole belief system and
many daily rituals around consuming no calorie synthetic sweeteners. There's routine and there's the cultural value
we've given to them, there's even the comfort felt while
opening the pink (or blue or yellow) individual package, seeing the powder
emerge, hitting our breakfast and offering us the warmth of a new day,
sweetening a fresh cup of joe or feeding us a sensation of control in a chaotic
world. This activity embraces us into an idea, as over the years, we've been told these scientifically advanced sweeteners are the smart choice and the
modern day solution to our <i style="mso-bidi-font-style: normal;">criminal sugar
lust, </i><span style="mso-bidi-font-style: normal;">they imply we are being "good," and/or that we will look amazing if we consume them, also pumping up our self esteem</span>. They can mean being in control or give us assurance. They can make us
feel better psychologically and emotionally for what they represent. But I hate
to break it: that has been a very long farce. They can be harmful. And although not an easy task,
decreasing, and hopefully at some point ending their consumption completely, would
be a wonderful thing!</span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In case you are interested in reading research studies about the problems
of artificial sweeteners, I encourage you to do searches in <a href="http://www.ncbi.nlm.nih.gov/pubmed/">PubMed</a>, or click <a href="http://www.greenmedinfo.com/search/gmi/artificial%20sweeteners">here </a>for a great amount of articles and references. And for </span>inspiration, here's Phyllis' story.</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Phyllis is a lovely 18-year-old who came to me to do her
senior exploration internship. In preparation for the upcoming alternative
sweetener post I promised above, I asked Phyllis to do some research online and
I also included <a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/">this article</a> about the neurobiology of sugar cravings. The next
time we met, I asked Phyllis how she had felt about everything she had read, and
she told me that the aforementioned article surprised her the most and after
reading it, she decided to quit using Splenda. Here's what she wrote: </span></div>
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<span style="font-size: small;"><i><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Being<b> </b>an eighteen year old living in Manhattan I have always been conscientious
of my calorie intake. I'm not obsessive but I feel if there is an option
for an equally tasteful food with less calories why not choose it? That
is how I chose to use Splenda. I drink coffee fairly often and I need
to mask the bitter taste with the sweetness of Splenda. Of course I
assumed Splenda wouldn't be the best option because there had to be
chemicals in something that had no calories; but my thought was 'at
least I'm not wasting my calories'. It wasn't only the no calorie aspect
of Splenda that made me use it so often, it was the sweet but not too
sweet taste that I enjoyed so much. So of course I continued to use it
every time I had a cup of coffee. After reading an article about what
Splenda (and other artificial sweeteners) does(do) to your body I was
been enlightened. I never imagined that something so small could be so
harmful. Splenda tricks your body, the sweet taste causes the body to
expect calories when no calories hit, then your body craves more
calories causing a person to consume more. When I first read this, I was
shocked. Splenda is supposed to reduce your calorie consumption not help
increase it. Right away I decided to give up Splenda. I wasn't exactly
sure what I would replace it with but I just knew that anything was
better than an artificial sweetener that tricks your body. It's been
about a week since I have given Splenda up. I no longer put any
sweetener in my coffee at first it was difficult the taste wasn't as
satisfying as it was with the Splenda. But The fact that it's only been
about a week and I'm enjoying my coffee without Splenda just as much as I did with
it, makes me feel great and accomplished. </span></span></b></i></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I know it's not so easy for many people. I'm definitely not comparing nor putting pressure on anyone, but I do think that what Phyllis did was really motivating. It's been way more than a week since she wrote that, and last time I checked in with her, she was still completely off Splenda and not missing it a bit. It's just some food for thought, and I would LOVE to hear about your own experiences. So please share!</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In the meanwhile, since I'm not a coffee drinker (I feel really sick and physically uncomfortable when I drink it), it might be way too easy for my to tell you just not to drink Splenda sweetened coffee and/or to alter your precious morning ritual. However, I do want to bring up an alternative: the coffee that all the cool kids are drinking and swearing by. From mental acuteness, satiety, energy increase, to pure bliss, <b>Bulletproof Coffee</b> is all the rage (although some folks didn't experience such magic) and since it's harmless unless you don't do well with coffee or butter, I'm putting it out there. Try it and see if it works for you!</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Here's how you make a serving of it:</span></span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup brewed organic coffee (or a shot of espresso) </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon MCT oil*</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon ghee or unsalted grass fed butter</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></span>
<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Method:</span></span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Combine all three ingredients in a power blender (such as Vitamix, Ninja, etc) for about 30 seconds, until the drink becomes frothy. Drink!</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">*MCT oil is made of Medium Chain Triglycerides found in coconut and red palm oil, that are said to increase metabolism and provide quick energy to the body. You can find it in <a href="http://www.amazon.com/NESTLE-CLINICAL-NUTRITION-OIL-Size/dp/B000GG1UM0">amazon</a>. Some people have had good results by using virgin coconut oil instead of MCT, although coconut oil has a more varied mixture of fats, that do include in a high percentage MCT. I've never used MCT, as I'm more of a whole foods girl (not the store, but the actual food!), but it does beat artificial sweeteners by far!</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="background-color: transparent; color: black; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I hope you enjoy it and please keep me posted!</span></span></span><br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-69264029784452307852014-05-22T13:02:00.000-04:002014-05-22T13:02:53.652-04:00Tasty, easy, nutritious Shavuot menu<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Earlier
this week, I had the pleasure of teaching a Shavuot-themed class to the
lovely ladies of Westchester Day. Shavuot is my favorite Jewish
holiday, as it's basically the only one that is not part of the "they
tried to kill us. We won. Let's eat," category. </span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">It's
a holiday of joy, with no threats, no fears. It's the celebration of
the greatest gifts the Jewish people ever received: the Torah. Shavuot
takes place in the peak of spring, which is not only exciting for the
sun, light, warmth and flower tapestries everywhere, but also because
culinary speaking, the season's bounty allows for creating delicious and
fresh food with plenty of produce, many colors and textures. </span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Since
it's a tradition to eat dairy products during the holiday, the class I
taught had plenty of them (although I personally don't deal that great
with dairy). I want to share the recipes with you, as well as an extra
one for a salad, and don't hesitate to comment, ask or send feedback,
they are all greately appreciated!</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">MENU</span><br />
<ul>
<li><span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Almond gazpacho with grapes</span></li>
<li><span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Arugula and asparagus salad with goat cheese</span></li>
<li><span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Baked eggs with spinach, tomato, herbs and sheep’s milk cheese</span></li>
<li><span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Herbed salmon with turmeric and white wine</span></li>
<li><span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Homemade ricotta and strawberry parfait with rhubarb and chia seed compote</span></li>
</ul>
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">RECIPES</span><br />
<div align="center">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong>ALMOND GAZPACHO</strong></span></div>
<div align="center">
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<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">This is not your traditional gazpacho! It doesn't even have tomatoes. It's one of my favorite recipes, and everyone always finds it "interesting." It's a very sophisticated dish with complex flavors.</span></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"> <strong><br /></strong></span></div>
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">4 ounces (about 2/3 cup) almonds, soaked in water overnight, rinsed and drained</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 to 3 medium cloves garlic</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 teaspoons sea salt, to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Four (1-inch) cubes of honeydew melon</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">½ baked potato (flesh only)</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">¾ cup extra virgin olive oil</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">4 tablespoons balsamic vinegar, to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 tablespoons raw apple cider vinegar, to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">4 cups iced water</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">A few drops of pure almond extract, optional</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Halved grapes, for serving</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Place
almonds, garlic and salt in the bowl of a food processor or blender.
Beat until nuts are as finely ground as possible. Add melon and potato,
blending until pureed. Drizzle in oil a bit at a time, and once it’s all
incorporated, add in the vinegars. Gradually pour in the water. Strain
if desired, but I love mine with texture! Taste for seasoning and add
more salt and/or vinegar if needed. Add in 2 or 3 drops of almond
extract, if desired. Taste again and adjust seasoning if necessary.
Chill well, preferably for a couple of hours or overnight. The flavors
will develop further. Adjust seasoning before serving. Serve in bowls
topped with a few grape halves.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serves 6</span><br />
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong>ARUGULA AND ASPARAGUS SALAD WITH GOAT CHEESE</strong></span></div>
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<br /></div>
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">This salad has crunch, smoothness, sweetness, saltiness a slight tang, and just screams of spring! It repeats some of the ingredients used in other recipes in this menu, so you don't have to shop for extras! <strong> </strong></span></div>
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x20k697avUqKrdZaCZUZzkhWw7e51z075g0VwhN3BISfmwu_X1nZoeRZ6GV91PMWPuDGo_jhPEGkRUXVzWa-BctagnCDS02SAODqzD0mGE2zC8qtKQYvRl29LIhD-C4yocJ-ou25C5Y/s1600/asparagus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x20k697avUqKrdZaCZUZzkhWw7e51z075g0VwhN3BISfmwu_X1nZoeRZ6GV91PMWPuDGo_jhPEGkRUXVzWa-BctagnCDS02SAODqzD0mGE2zC8qtKQYvRl29LIhD-C4yocJ-ou25C5Y/s1600/asparagus.JPG" height="640" width="480" /></a></div>
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><span data-mce-style="text-decoration: underline;" style="text-decoration: underline;"><br /></span></span></strong></span></div>
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 bunch asparagus, washed and bottoms trimmed</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 (8-ounce) package organic strawberries, rinsed, hulled and halved</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">¼ cup extra virgin olive oil, separated</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 tablespoon pure maple syrup, separated</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 tablespoons balsamic vinegar, separated</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Coarse sea salt and black pepper, to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 garlic clove, minced</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 ¼ ounces baby arugula, washed</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">6 large fresh basil leaves</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1/2 cup seedless grapes</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 bunch (about 20) salted and roasted pistachios, shelled</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 ounces goat cheese, crumbled</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">½ teaspoon dried culinary lavender</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Preheat oven to 400 F. And proceed to wash and cut vegetables as indicated above while oven warms up.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Line
a rimmed baking sheet with parchment paper and place on it the
asparagus and strawberries. Drizzle them with 2 tablespoons olive oil, 1
½ teaspoons maple syrup and 1 tablespoon balsamic vinegar. Mix well
making sure both, asparagus and strawberries are evenly coated. Sprinkle
with salt and generously with pepper.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Roast
for about 20 minutes, until strawberries melt and their juices bubble
(make sure they don’t burn) and asparagus brown a bit.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">While
roasting is taking place, prepare dressing: in a small bowl, whish with
a fork minced garlic, 1 tablespoon balsamic vinegar, 1 ½ teaspoons pure
maple syrup and 2 tablespoons olive oil. Season with salt and pepper,
to taste.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serve
arugula in a salad bowl. Top with grapes, pistachios and the warm
strawberries and asparagus with their juices. Place goat cheese on top
of warm fruit, so it melts a bit ,and with your fingers crumble lavender
on the very top.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serve immediately!</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serves 4</span><br />
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<br /></div>
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong>BAKED EGGS WITH SPINACH, TOMATO, HERBS AND SHEEP’S MILK CHEESE</strong></span></div>
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<br /></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Based on my grandmother's recipe, but with many simplified steps, this is a favorite dish of mine for brunch. By all means use fresh, sauteed spinach if you prefer, but a pack of the frozen greens can save you some work and time. </span></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong> </strong></span></div>
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Olive oil, for pan</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 (10 oz) package frozen spinach (preferably organic), thawed overnight in refrigerator</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 dozen large eggs, preferably pastured</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">3 tablespoons tomato paste (preferably organic), more to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Assorted chopped herbs, fresh or dried, such as oregano, thyme, parsley, etc</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">8 ounces sheep’s milk cheese such as Pecorino Romano or kashkaval, or feta, cut, sliced, crumbled, or shredded</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Red pepper flakes, to taste (start with ¼ teaspoon)</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Preheat oven to 400 F. Line an 8x8-in baking pan (or equal capacity) with parchment paper, if using an aluminum pan, and oil it.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Place
thawed spinach in a kitchen towel (or a couple of paper towels),
squeeze the spinach in the towel and drain as much liquid as possible.
Set aside.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">In
a large bowl, whisk together eggs and tomato paste. Add in drained
spinach, herbs and chili flakes into the bowl with the egg-tomato
mixture. Mix to distribute evenly and pour onto prepared pan. Sprinkle
with cheese pieces and bake, uncovered for about 20 to 25 minutes, until
mixture doesn’t wobble when pan is shaken.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serve hot or at room temperature.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serves 4 to 6.</span><br />
<br />
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong>HERBED SALMON WITH TURMERIC AND WHITE WINE</strong></span></div>
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<br /></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">The superfood turmeric adds its superpowers to this dish, plus a beautiful golden hue. Since curcumin, the active substance in turmeric, is best absorbed with black pepper and oil, this recipe is a perfect vehicle for flavor and health. </span></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong> </strong></span></div>
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 (2 to 2 1/2 lb) skinless salmon fillet (preferably wild Alaskan)</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Sea salt, black pepper and turmeric, to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 tablespoons olive or coconut oil</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 lemon</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">½ to ¾ cup chopped fresh herbs of your choice (parsley, basil, scallions, mint, dill, etc)</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">¼ cup white wine</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Preheat oven to 425 F.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Line
a roasting pan with parchment, if using aluminum. Place salmon in the
roasting pan and season with salt, pepper and turmeric on both sides.
Drizzle oil and squeeze lemon juice all over the fish. Scatter the herbs
over the fish. Pour wine around the fillet. Roast uncovered for 10 to
15 minutes, or until the desired doneness. Insert the tip of a paring
knife to see if it’s cooked through (although many people like salmon
slightly undercooked). Let cool for a couple of minutes, and serve.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serves 6.</span><br />
<br />
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;"><strong>HOMEMADE RICOTTA AND STRAWBERRY PARFAIT WITH RHUBARB AND CHIA SEED COMPOTE</strong></span></div>
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<br /></div>
<div style="text-align: left;">
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">I get it! you might not want to make your own ricotta cheese. Feel free to substitute for store bought or even for Greek yogurt, but I do recommend that if you have 15 extra minutes, you take the time to make the ricotta yourself, and even better, with your kids. It's the perfect way of seeing how cheese is made from milk and just that is an amazing experience! </span></div>
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<br /></div>
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<div align="center">
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<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">RICOTTA:</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">4 cups whole milk, preferably grass fed and organic (goat milk works too)</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 cups heavy cream, preferably organic</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 teaspoon sea salt</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">3 tablespoons fresh lemon juice</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Set
a large sieve over a large mixing bowl. Moisten 2 layers of cheesecloth
with water and line the sieve with it. The dampness will keep the cloth
in place.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Heat
the milk and the salt in a large saucepan over medium heat, stirring
occasionally. Bring to a boil (large bubbles breaking on the surface),
and remove from heat. Stir in lemon juice and let mixture stand for 1 to
2 minutes, until curdles form. The mixture will separate into curds and
whey, which is the liquid part. Scoop curds from pan and transfer to
cheesecloth-lined sieve. Let drain for 25 minutes. The longer the curds
drain, the thicker the ricotta will be. Transfer the cheese to a bowl,
and discard the cheesecloth. Use the whey in smoothies, no need to
discard it! Use immediately or cover and chill for up to 4 days.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Makes about 2 cups.</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">PARFAIT:</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 rhubarb stalks, leaves discarded, coarsely chopped</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">5 tablespoons raw honey, separated, plus more to taste</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 tablespoons chia seeds</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">2 cups ricotta cheese</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 vanilla bean, split and scraped</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 pint strawberries (preferably organic)</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 lemon, juice and zest optional</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">1 cup roasted and salted pistachios, chopped, optional</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Mint leaves, for serving</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Cook
the rhubarb in a saucepan with 2 tablespoons water, covered for 8 to 10
minutes, until soft, but don’t overcook, or the color will be
unpleasant. Puree with an immersion blender and let cool. Add 2
tablespoons raw honey and 2 tablespoons chia seeds. Set aside.</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">In
a medium bowl, mix ricotta, vanilla bean seeds and 4 teaspoons raw
honey. Taste and adjust seasoning (add more honey, if needed).</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Slice
the strawberries and if they are not sweet enough, add a drizzle of
honey. Add some lemon juice and zest, if using and allow to macerate.</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">ASSAMBLY</span><br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Place
half of the sliced strawberries in the bottom of a see-through vessel.
Add half of the ricotta mixture and top with rhubarb-chia gel. Repeat by
topping it with strawberries, ricotta and rhubarb. Sprinkle pistachios
on the surface and decorate with mint. Serve.</span><br />
<br />
<span data-mce-style="font-size: large; color: #515151;" style="color: #515151; font-size: medium;">Serves 6 to 8</span><br />
<br />
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-23709576606754258752014-05-13T16:08:00.000-04:002014-05-13T16:08:43.128-04:00Berry Chia Bars<span style="font-size: x-large;">I cook because:</span><br />
<span style="font-size: x-large;">1. I must do it</span><br />
<span style="font-size: x-large;">2. I love eating</span><br />
<span style="font-size: x-large;">3. I promote healthy habits (and cooking is one of the most important ways to develop them) </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">However, my main passion is and will be baking, as impractical as it can be. Food is a need, and dessert, a want. You can improvise as you cook, change, adapt as you go. Baking requires precision, obedience, patience, faith and lots of tolerance for frustration. Plus, since I'm obsessive compulsive about only using real foods that are rich in nutrients, no refined sweeteners nor flours and I'm a huge fan of including super foods in my recipes (plus not dealing that well with dairy and gluten), I've exponentially grown my chances of failure. </span><br />
<br />
<span style="font-size: x-large;">My kitchen is a mixture of a Whole Foods Market-loving mad scientist's lab, with an overworked Manhattan family kitchen where a chef with big aspirations and very little room tries to produce some healthful, palatable goodies... Since baking is mostly about chemistry (especially the reactions among eggs, butter, flour and sugar, which I don't use), unfortunately, lots of experimental batches end up in a trash bag,. So, when something turns out right, I feel as if I'd climbed the Everest! And this recipe is one of those. It's based on the Hamentaschen recipe I developed two years ago, and I just tweaked it a bit and served it during my children's school Health Initiative night. I was asked for the recipe, which besides showing that they were actually good, is the biggest self esteem booster ever, and encourages me to keep trying and proof that you can have your cookie and health healthfully too!</span><br />
<br />
<span style="font-size: x-large;">BERRY-CHIA BARS</span><br />
<span style="font-size: x-large;">Gluten free - Vegan - No refined flour nor sweeteners</span><br />
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSYdpFsoG1PKuQ34KCmsHWJoi-8FWc_SdfVVKwnx4BLXljce49psEYwiYH41Ta10lGf_2ui1kQX9DKe9JexF94v9eA2G226Qv4T64j7VGdec2iNth4uayiKHoSkx-W0oTVHmhyphenhyphenBaRj2I/s1600/frozen+berries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSYdpFsoG1PKuQ34KCmsHWJoi-8FWc_SdfVVKwnx4BLXljce49psEYwiYH41Ta10lGf_2ui1kQX9DKe9JexF94v9eA2G226Qv4T64j7VGdec2iNth4uayiKHoSkx-W0oTVHmhyphenhyphenBaRj2I/s1600/frozen+berries.JPG" height="640" width="480" /></a></span></div>
<span style="font-size: x-large;"><br /></span><br />
<span style="font-size: x-large;">Feel free to use frozen and thawed mixed berries or just a single kind. They are all delicious! Other frozen (and thawed) fruits, such as mango with pineapple, cherries, etc are great options as well. Play around, just taste the filling before adding any sweetener, as they might not need any, as some are really sweet my themselves. </span><br />
<span style="font-size: x-large;">However, <b>do use frozen fruit</b>, as the freezing process changes its texture and that is desirable for this recipe.</span><br />
<span style="font-size: x-large;">Also, this filling is awesome raw, just by itself or drizzled atop of yogurt, oatmeal or even in savory dishes. My daughter and her friends eat it by the spoonful! </span><br />
<br />
<span style="font-size: x-large;"><b>INGREDIENTS:</b> </span><br />
<span style="font-size: x-large;"><b>Filling:</b></span><br />
<ul>
<li><span style="font-size: x-large;">1 (10 oz) package of organic frozen berries<b>, </b>thawed in the refrigerator for a couple of hours or overnight.</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">1 tablespoon whole chia seeds</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"> 1 1/2 teaspoons pure maple syrup</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"> Freshly squeezed juice of 1/2 lemon, or to taste</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">Lemon zest, optional</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">Pinch unrefined salt</span></li>
</ul>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Crust:</b></span><br />
<ul>
<li><span style="font-size: x-large;">1/2 cup (120 g) pure maple syrup</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">1/2 cup (120 g) extra virgin olive oil (or avocado oil)</span></li>
<li><span style="font-size: x-large;"><span style="font-size: x-large;">8 g (about 2 tablespoons) ground chia seeds</span> </span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">1 teaspoon pure vanilla extract</span></li>
<li><span style="font-size: x-large;"><span style="font-size: x-large;">1/4 teaspoon unrefined salt </span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">2 cups (250 g) gluten free oat flour</span></li>
</ul>
<ul>
<li><span style="font-size: x-large;">1/4 cup (50 g) potato flour (NOT potato starch)</span></li>
</ul>
<span style="font-size: x-large;"><b>METHOD:</b></span><br />
<span style="font-size: x-large;"><b>Filling</b></span><br />
<span style="font-size: x-large;">Throw everything in a blender and blend until fruit has pureed. If you are using fruits other than berries, don't add the maple syrup. Mix first, then taste and add syrup, only if needed. </span><br />
<br />
<span style="font-size: x-large;">Let the chia thicken the mixture while you prepare the crust.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Crust</b></span><br />
<span style="font-size: x-large;">Preheat oven to 350 F.</span><br />
<span style="font-size: x-large;"><b> </b></span><br />
<span style="font-size: x-large;">Line the bottom of a 9x13-in baking pan with parchment and set aside.</span><br />
<br />
<span style="font-size: x-large;">In a large bowl, mix with a spatula or wooden spoon the maple syrup, oil, ground chia, vanilla and salt, until incorporated.</span><br />
<br />
<span style="font-size: x-large;">Add the oat and potato flours and mix until a dough forms.</span><br />
<br />
<span style="font-size: x-large;">Spread and press the dough evenly on the bottom of the prepared pan with a spatula or even your hands. </span><br />
<br />
<span style="font-size: x-large;">Pour the filling onto the crust and spread evenly.</span><br />
<br />
<span style="font-size: x-large;">Bake for 25 to 30 minutes, until the filling looks dry. </span><br />
<br />
<span style="font-size: x-large;">Let cool, cut into bars or squares and enjoy. </span><br />
<span style="font-size: x-large;"><br /></span>
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-73722809404972461452014-05-02T12:24:00.000-04:002014-05-02T12:24:27.437-04:00The multiple uses of a can of coconut milk plus reflections on social media<span style="font-size: x-large;">For a long time I refused to join Facebook, but when I started blogging, it became a necessary tool to stay in touch. I often wish we still lived in a social media free world. Our time yielded more (at least mine did) in those days. From a refuser, I've become an addict: one of those people who get a nervous tic if their fingers are not typing on the impalpable keyboard of their phone, emailing, texting, facebooking, instagraming, pinning, tweeting, and I'm sure there are many more verbs for doing things in social media, but I'm too old to know about them yet!</span><br />
<br />
<span style="font-size: x-large;">Nevertheless, there are some perks. In general I'm really bad at staying in touch, and since I moved out of my native country and live in a city where people come and go, social media has allowed me to at least know a bit about people who are very dear to me, but who live far away.</span><br />
<br />
<span style="font-size: x-large;">Where is this story going (before my ADD hits in)? A couple of weeks ago, I posted on Fabebook a picture of my favorite brand of coconut milk, which is packaged in a BPA (a hormonal disruptor)-free can and that doesn't have any thickeners. Basically, it's only coconut and water, the way it should be--but is not if you read the ingredients of any other coconut milk can label. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaMdfxMjJSE28Br8MfQLRsuhhYQvFeRAUwOEEpM3BpClMs_v48-SiYi38yjxOBmalQH5dlPzQ7Unv9wfB398rpHa8ykj1lWg-IbaZ95LnuSMYiNvlv1euT7yNXV2FHYoq0oATwk-Isq8/s1600/coconut+can.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaMdfxMjJSE28Br8MfQLRsuhhYQvFeRAUwOEEpM3BpClMs_v48-SiYi38yjxOBmalQH5dlPzQ7Unv9wfB398rpHa8ykj1lWg-IbaZ95LnuSMYiNvlv1euT7yNXV2FHYoq0oATwk-Isq8/s1600/coconut+can.jpg" height="640" width="478" /></a></div>
<br />
<br />
<span style="font-size: x-large;">Unfortunately, I haven't found it in stores, so I've been ordering in <a href="http://www.amazon.com/Natural-Value-Organic-Coconut-Ounce/dp/B001HTI708/ref=sr_1_3?ie=UTF8&qid=1398981959&sr=8-3&keywords=coconut+milk%2C+natural+value%2C+organic">amazon</a>. My dear friend, and <span class="caption">perinatal and pediatric nutritionist & lactation counselor, and blogger </span><a href="http://www.beyondprenatals.com/">Debra Waldocks</a> </span><span style="font-size: x-large;"><span style="font-size: x-large;"><span class="caption">(do yourself a favor and subscribe to her blog, just click on her name)</span></span>, asked, from Israel, for inspiration on coconut milk uses, and tadah! this blog post was born... </span><br />
<br />
<span style="font-size: x-large;">Bottom line: social media has some good things, but just as with dessert: it may cause addiction, so it should be consumed mindfully (this as I type a post that will go out on FB, twitter and instagram)!!!</span><br />
<br />
<span style="font-size: x-large;">Please <a href="http://ironyofbaking.blogspot.com/2011/08/oh-coconuts.html">read this post</a> I wrote a while back about coconut derived products, if you want to learn more about the perks of this amazing tropical fruit. Briefly, I'll just mention that it's quite rich (60% of the total fat in coconut oil) in medium chain triglycerides, which--as renown integrative doctor Dr. Frank Lipman explains--</span><span style="font-size: x-large;">are easily digested fatty acids that are used as energy rapidly, and metabolized quickly in the liver without
being stored as fat. Don't think I'm recommending to gulp down gallons of coconut milk a day, but it's a great ingredient to include in your repertoire.</span><br />
<br />
<span style="font-size: x-large;">Coconut milk is an amazing option to dairy. It's not an exact substitute, as coconut milk has some different qualities: it's more dense and fatty, contains about half the amount of protein that dairy milk contains, it's sweeter and more luscious, and it does have a characteristic flavor, but this often works to its advantage. Both vegans and Paleo (Primal) lifestyle followers use it quite often . </span><br />
<span style="font-size: x-large;">Warning: I love coconut milk. However, some people not only don't like the coconut flavor, but actually can't stand it, so I recommend you always ask if you are sharing! </span><br />
<br />
<span style="font-size: x-large;">The very best coconut milk is the freshly made one, but I'll just suggest you some ways of using the canned one and you might get inspired to make your own, but et's take it a few steps at a time. </span><br />
<br />
<span style="font-size: x-large;">Here are my favorite 5 uses, and would love to know if you come up with more ideas! </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>1. Add it to your soups and stews.</b></span><br />
<span style="font-size: x-large;">Coconut milk adds a delicious texture, creaminess and a bit of exoticism to soups, stews and purees. You can make kosher and/or Paleo beef Stroganoff with coconut milk en lieu of cream, or even add some into your cholent. Carrot, lentil, sweet potato, mushroom, squash, you name the soup, just add some! Here's a soup recipe my friend Sarah shared with me from a magazine, and it's absolutely delicious and packed with nutrition! </span><br />
<span style="font-size: x-large;"><b><img alt="Displaying photo.JPG" class="aLF-aPX-J1-J3" height="624" src="https://mail.google.com/mail/u/0/?ui=2&ik=ea31d44ea9&view=fimg&th=143731d113a0ed5a&attid=0.1&disp=inline&safe=1&attbid=ANGjdJ9Wh7c0HCHpLbjjjYkkLW1ut1nDC1gk--665thexM4i51EDK91GwS755aKUeO9cmKTFQdJzZH3lSZXX31BEEsLw4t5dNrf5j5Uyy7-yfPU3lmo9m65c55FSLYs&ats=1398713662731&rm=143731d113a0ed5a&zw&sz=w1163-h710" width="640" /> </b></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"> <b>2. Whip it.</b></span><br />
<span style="font-size: x-large;">I've been making whipped coconut cream for a couple of years already, and I still can't get over the amazement every time the stiff peaks form. I love adding a tiny bit of coconut nectar or yacon syrup and the scrapings of 1/2 vanilla bean. Use it as you would whipped cream. </span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">To make it: Refrigerate a can of full-fat coconut milk (not light) overnight in the back of the fridge (where it's cooler). The can should still be closed. When ready to use, open <span class="a-size-large"><span style="font-weight: normal;">the can of coconut milk and
place the creamy, more solid part that has separated, into the bowl of a
standing mixer, preferably using a silicone spatula (you could even whip it by hand in a bowl using a wire whisk).</span></span>Whip coconut cream with the whisk attachment
of a standing mixer until stiff peaks form. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">Don't discard the remaining liquidy part! Add it to soups, smoothies or as a cooking liquid for grains or beans.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBubkTHzlmp5PrKf06Bac90I_knYKURBrBsJwSB74z4PU6hquaQzq3D7_xLrMFjfZvY-H0kuGZaeF7JfZDurfIQZFbl5nWzMkUasuy552kva8A7eQaBMf7Uano_S88-1QwB3mSv1QrANI/s1600/coconut+cream+pavlova.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBubkTHzlmp5PrKf06Bac90I_knYKURBrBsJwSB74z4PU6hquaQzq3D7_xLrMFjfZvY-H0kuGZaeF7JfZDurfIQZFbl5nWzMkUasuy552kva8A7eQaBMf7Uano_S88-1QwB3mSv1QrANI/s1600/coconut+cream+pavlova.PNG" height="640" width="360" /></a></div>
<span style="font-family: inherit;"><span style="font-size: x-large;"><br /></span></span>
<b><br /></b>
<b><span style="font-family: inherit;"><span style="font-size: x-large;">3. Freeze it. </span></span></b><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">Its higher fat content, richness and sweetness make coconut milk an ideal liquid to churn into ice cream or<b> </b>making popsicles. Try this: Do the refrigerator trick explained above. When ready to make, melt <b>3 ounces of dark chocolate</b> (70% cacao content). Once melted, add the <b>coconut cream</b> (the denser portion after separation in the fridge), <b>1/4 cup (100g) coconut nectar</b> (OR pure maple syrup, raw honey, xylitol, or yacon syrup), a <b>pinch of unrefined salt</b>, the scrapings of a <b>vanilla bean pod</b> and blend with either an immersion blender or a power blender. Let cool for a couple of minutes and add the flesh of <b>1/2 of a very ripe avocado</b>. Blend until compeltely smooth. Portion into Popsicle molds and freeze or, if you have an ice cream machine, cool the liquid, covered in the refrigerator for at least 1 hour and churn according to the manufacturer's instructions. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">Variations:</span></span><br />
<ul>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">If you are rushing or don't feel like turning on the stove, use 3 tablespoons of cacao powder (I like using raw) instead of melted chocolate and the additional cocoa.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">Add some drops of mint extract or essential oil (just do very few drops at a time, as both are very concentrated) </span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">Forgo the chocolate and the cocoa and add 3 tablespoons (or to taste) freshly squeezed lemon juice (plus the zest, if you please) and/or add your favorite fruit. Particularly easy if the fruit is frozen: from bananas to berries, pineapples or mango. Just blend all the ingredients together and play around. Mix and match! You don't even have to measure, just taste as you go and adjust as you'd like.</span></span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3EyGRHjRyWX7MZb2QmVY30bUGQ0Heesysw5kx0kBH6Kx63ALLnt2xJzAbL54_9ESnR_POiIsmdoRu8hVJTH48o7Ey6XD_MEKBo_kyrIVLtXfXVLeoEEtPvnB7-ltTIm3P6U38TurzLU/s1600/coco+choco+pop.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3EyGRHjRyWX7MZb2QmVY30bUGQ0Heesysw5kx0kBH6Kx63ALLnt2xJzAbL54_9ESnR_POiIsmdoRu8hVJTH48o7Ey6XD_MEKBo_kyrIVLtXfXVLeoEEtPvnB7-ltTIm3P6U38TurzLU/s1600/coco+choco+pop.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NOTE TO SELF: CHOCOLATE POPSICLES ARE NOT THAT PHOTOGENIC!</td></tr>
</tbody></table>
<b><span style="font-family: inherit;"><span style="font-size: x-large;"><br /></span></span></b>
<b><span style="font-family: inherit;"><span style="font-size: x-large;">4. Culture it. </span></span></b><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">I've spoken about coyo (coconut yogurt) before, and it's pure yummyness! I make water kefir at home (a post on that in the works), and by adding 2 tablespoons of prepared water kefir into 2 cups of coconut milk and letting it culture at room temperature for 24 hours, I make a lovely coconut kefir. If you have a yogurt maker or are thinking of purchasing one, you can get a vegan yogurt starter and make some pretty easily. <a href="http://www.culturesforhealth.com/starter-cultures/yogurt-starter.html">Cultures for Health</a> is a great source for cultures and equipment. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">For recipes:</span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><a href="http://nomnompaleo.com/post/45263391503/paleo-plans-simple-coconut-milk-yogurt">This one </a>is great from nomnompaleo.com; and <a href="http://www.choosingraw.com/easy-homemade-coconut-milk-yogurt/">this other one</a> from choosingraw.com is a bit of a cheater's version that is super easy and doesn't require you to wait for the milk to ferment. I hope they get you inspired!</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ6TMqj1-Ovs7V7gc4Vs_btFuGUIJt46NgROUf2ALle0hcvfJUqqzXl4XyAvKrUv78LxhF9K0X2RwoTKJn-K6V9prML9UFzk_tIBiQb6oe2Nx6uXnvbOugE4LH_MyYANgqzzRvL5tytc/s1600/coyo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ6TMqj1-Ovs7V7gc4Vs_btFuGUIJt46NgROUf2ALle0hcvfJUqqzXl4XyAvKrUv78LxhF9K0X2RwoTKJn-K6V9prML9UFzk_tIBiQb6oe2Nx6uXnvbOugE4LH_MyYANgqzzRvL5tytc/s1600/coyo.JPG" height="640" width="640" /></a></div>
<br />
<br />
<span style="font-family: inherit;"><span style="font-size: x-large;"><b>5. Sub dairy.</b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-large;">Ideal for vegans, Paleo, lactose-intolerants, kosher keepers or anyone else avoiding dairy, a can of coconut milk can open a world of possibilities. Use coconut milk as a substitute for:</span></span><br />
<ul>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">milk (although it will result in a richer concoction). </span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">heavy cream: do the refrigerator trick explained under "whip it," but don't whip it, just use the separated part<b>.</b></span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">buttermilk: place 1 tablespoon vinegar or lemon juice in a liquid measuring cup and fill up to one cup with coconut milk. This can be used to substitute 1 cup of buttermilk in a recipe. </span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: x-large;">Sour cream: Combine the heavy cream and the buttermilk methods.</span></span></li>
</ul>
<br />
<span style="font-family: inherit;"><span style="font-size: x-large;">Coconut milk loves being paired with vanilla, chocolate as well as with sour flavors that cut through its richness, that's why it's such a good friend of fruits, especially the tropical ones (such as mango and pineapple) that tend to grow in the same soil as coconut. </span></span><br />
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<h1 style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-weight: normal;"><span class="a-size-large"><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></span></span></h1>
<span style="font-size: x-large;"> </span><br />
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-66861939791802223912014-04-08T18:17:00.002-04:002014-04-08T18:17:32.367-04:00Healthy, Happy Passover<span style="font-size: x-large;">Spring is here, finally! It seems we've survived!!!</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">If you are Jewish, chances are the beginning of spring means that most of your current decisions are determined by Passover: you are either involved in a cleaning frenzy, food shopping like a maniac, if you are very organized, you've already started cooking, or if you are lucky, you are packing up your bags dreaming of Paradise, happily evading the whole process! </span><br />
<br />
<span style="font-size: x-large;">Regardless of what your plans are, this holiday can be an amazing opportunity to start tuning your body to the new season and cleanse yourself from the stress of winter (or, it can also be an opportunity to feel bloated and miserable and to stuff your face 24/7 for 1 week... We've all been there!).</span><br />
<br />
<span style="font-size: x-large;">Since I'm an eternal optimist (a quality I recently discovered buried deep, deep inside me) let's plan on making the best out of it. The holiday lasts 7 days, therefore, here are my seven tips and my favorite links for a healthy happy Passover:</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>1. "Eat [real] food. Mostly Plants. Not too Much." </b>Michael Pollan's motto always works, and you can follow it either if you spend the 7-day long holiday in your own home, at someone else's or in a destination where the food is catered. Focus on the produce by filling 3/4 of your plate with vegetables and fruits (if you are going to the tropics or to a place famous for its agriculture, you have an extra reason to enjoy local--maybe even exotic--fresh produce) and 1/4 of a protein rich food (eggs, breakfast, meat, fish, nuts and seeds. And, make sure that as the rule suggests, you are eating REAL food. I'd say that it sounds like adopting (at least temporarily) a Paleo lifestyle might be the best way of dealing with the holiday...More on real food in the next tip.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>2. Don't fake it. </b>You can nowadays purchase lots of processed products that imply that "you won't even believe it's not chametz (forbidden grains during Passover)." I do admire the creativity and skills of food science to achieve amazing results at that. However, I try to stay away from those imitation foods. From "mustard" (which is not permissible) to cakes saturated with sugar, shortening and a plethora of additives, ice cream that is ice, creamy but no cream, and many more "non-food edibles." Stick to real food! Your body knows what to do with that, while it has no idea how to metabolize ingredients with names that your brain can't process. Read labels, and don't purchase anything that lists ingredients you wouldn't recognize as common food! Have you ever eaten sodium acid pyrophosphate? Well...then avoid the gluten free matzah ball mixes, just make your own using 3/4 almond flour and 1/4 potato starch to substitute the matzah meal!</span><br />
<br />
<br />
<span style="font-size: x-large;"><b>3. It's JUST ONE WEEK! </b>All the prep work, the hype and the restrictions seem for many people (including moi!) a daunting task, mainly an emotional one. You can eat amazing things during Passover. Yes, you can! Make a celebration of all the festive meals and focus on what you can eat, not on what you can't. Get creative, and cook. The new season brings really nice options, and remember, it's only seven days of your entire year! No toast, no pasta, no many other things...use the opportunity to try new ones instead! How about star fruit, or young coconut, Brazil nuts or Cornish hens...And...it will end sooner than you think!</span><br />
<br />
<span style="font-size: x-large;"><b>4. Eat color. </b>Vegetables, fruit, spices, herbs, nuts, many seeds. Many are allowed in Passover. They are full of flavor: they can add crunch, sweetness, tartness, heat, creaminess, etc, which makes your food not only palatable, but delicious. Remember that including all the colors of the rainbow in your meals gives you the amazing qualities of the different colored phytonutrients contained in them (plus many vitamins, minerals, fiber, and detoxing abilities). </span><br />
<br />
<span style="font-size: x-large;"><b>5. Enjoy it! </b>Enjoy the change of pace and the better weather, enjoy children laughing or a good book (or both, if the children are laughing far from where you are reading), enjoy the company around you. And enjoy the food! Don't count calories, carbs or fat. Eat tasty, well prepared meals, and if you can, get in the kitchen yourself! Cooking has a special effect in the way we feel about the food we made! Just savor it all, slowly, consciously, joyously! And remember that there's plenty of dark chocolate certified kosher for Passover! </span><br />
<br />
<span style="font-size: x-large;"><b>6. Quality rules. </b>Don't feed your body junk! And I'm not suggesting you to ditch all treats. Just make sure the treat is worth it: made with good ingredients and with care. Preferably, not by a machine (see tip #2), but by another human being--or yourself. Enjoy it because it's delicious, not because it's there. Get the best food you can. You are worth it! <b><br /></b></span><br />
<br />
<span style="font-size: x-large;"><b>7. Keep it in perspective. </b>The holiday is about slavery and freedom, so we might have to feel a bit of both to complete the purpose!</span><br />
<span style="font-size: x-large;"><b> </b></span><br />
<span style="font-size: x-large;"><b>Favorite links: </b></span><br />
<br />
<ul>
<li><span style="font-size: x-large;"><b>This is a lovely blueprint on how to keep Pesach food simple, delicious and healthful that my friend and awesomely amazing chef, instructor and author, Kim Kushner wrote in her blog:</b></span></li>
</ul>
<span style="font-size: x-large;"><b><a href="http://kimkushner.com/blog/#sthash.tQD9ESkM.dpbs">http://kimkushner.com/blog/#sthash.tQD9ESkM.dpbs</a></b></span><span style="font-size: x-large;"><b><br /></b></span><br />
<ul>
<li><span style="font-size: x-large;"><b>Here's last year's roundup in the Irony of Baking: </b><br /><a href="http://ironyofbaking.blogspot.com/2013/03/the-third-plague.html" target="_blank">http://ironyofbaking.blogspot.<wbr></wbr>com/2013/03/the-third-plague.<wbr></wbr>html</a></span></li>
</ul>
<ul>
<li><b><span style="font-size: x-large;">If there's only one Passover thing you are making, make my grandmother's (actually, my great, great grandmother's) charoset. It's hands down, the very best:</span></b></li>
</ul>
<span style="font-size: x-large;"><a href="http://ironyofbaking.blogspot.com/2013/03/the-third-plague.html" target="_blank">http://ironyofbaking.blogspot.<wbr></wbr>com/2013/03/the-third-plague.<wbr></wbr>html</a></span> <br />
<span style="font-size: x-large;"><br /></span>
<ul>
<li><b><span style="font-size: x-large;">This blog is a great source of grain free recipes that are almost completely Passover friendly and health oriented:</span></b></li>
</ul>
<a href="http://againstallgrain.com/"><span style="font-size: x-large;">http://againstallgrain.com/</span></a><br />
<br />
<ul>
<li><span style="font-size: x-large;"><b>Getting in the mood with Six13's <i>Chozen (A Passover Tribute). </i>Please don't blame me if you can't get it out of your head after watching!</b></span></li>
</ul>
<span style="font-size: x-large;"><a href="https://www.youtube.com/watch?v=iwBuNtd4xAY%20%20">https://www.youtube.com/watch?v=iwBuNtd4xAY </a></span><br />
<span style="font-size: x-large;"><b>Wherever this Passover finds you, I wish you all a happy and healthy holiday full of celebration for freedom and the company of your loved ones!</b></span><br />
<br />
<span style="font-size: x-large;"><b>AZ </b></span><br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-20770008263990983972014-04-02T11:50:00.000-04:002014-04-02T11:50:38.423-04:00The best oils to stock in your kitchen.<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">It seems we've officially ended the era of Fatphobia.<a href="http://well.blogs.nytimes.com/2014/03/17/study-questions-fat-and-heart-disease-link/"> Saturated fats have been proven innocent from causing heart disease</a>, and since our brain is 60% fat, we need to rethink our approach to it, so we can think better. This is a tremendous shift of the whole nutritional belief system of the last 30 decades, I know. And it's really hard to let go of all the non-fat, low-fat concepts we grew up with. With the exceptions of the "crazies," that will soon be turned into "visionaries" in the filed, the experts had told us that healthy eating meant skipping or minimizing many fatty animal products. The consequences on the way we eat and how we'll be eating in the time to come are just getting started, so expect to see many changes...</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Saturated fats have been redeemed, but trans-fats (aka partially hydrogenated oils) are still and will be nasty and should be avoided at all costs! Trans fats are, as Harvard's Dr. Walter Willet calls them, "<span class="Apple-style-span" style="font-weight: normal;">metabolic poison." They lower levels of good
cholesterol and raise
levels of bad cholesterol. Even if by now trans fats have such a bad rap and are not as abundant, they still </span>hide in products, including many kosher foods such as macaroni 'n cheese and some packaged snacks. Make sure to read ingredient lists carefully, looking for --and avoiding-- "partially hydrogenated oil," even if a container states "trans-fat free."</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Another change that I expect to see soon in the mainstream, is (besides the comeback of butter) processed seed and grain oils (often used in processed foods) to be found to be not really that great for us, but that will still take a couple of years...</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">In the meanwhile, since I don't mean to make things more confusing, I will stop telling you what to avoid and will recommend to stock your pantry with what I consider the foolproof oils, no matter if you are vegan or have joined the Paleo lifestyle, if you keep kosher or hallal. The four of them are decently available (in health food stores for sure), have many benefits, and are great for cooking and/or baking. Please note that these are my "multipurpose oils," and I will post about other specialty, "finishing oils" in another post. The quality of the oils you eat is very important, because our cell membranes are made mainly out of fat, so choose carefully. You don't want your cells to become stiff! Go the extra mile to ensure the quality of your oils! </span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">Another quick note: yes, we do need good quality fats, but please be aware that everything should be done in moderation, and usually a drizzle of the following oils is enough at every meal. I'm not advising you to just go crazy and finish a bar of Plugra butter during breakfast!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">To avoid oils processed with chemical nastiness, always look for oils that are "EXPELLER PRESSED," which means they were obtained through mechanical methods.The best way of storing oils is away from the light, and preferably in tinted glass bottles. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;">These are my fave oils: </span></span><br />
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><b><span style="line-height: 115%;">Olive: </span></b><i><span style="line-height: 115%;">Extra virgin
olive oil </span></i><span style="line-height: 115%;">(</span><span style="line-height: 115%;">evoo) is full of health benefits, especially
for the heart and cardiovascular system, and it contains plenty of
antioxidants. It’s best for finishing dishes or making dressings and sauces
that won’t be cooked, as it has a low smoke point (burns at a lower
temperature, and when oils burn, they produce harmful compounds that should not
be eaten nor smelled). Have fun tasting different extra virgin olive oils. They are a bit like wine, as they pick up different flavors, colors, scents and degrees of astringency depending on the terroir where the olives grew. </span></span><span style="font-size: x-large;"><i><span style="line-height: 115%;">Cold pressed virgin or filtered olive oil </span></i><b><span style="line-height: 115%;"> </span></b><span style="line-height: 115%;">(without any heating involved)<b> </b>is a better option for cooking than
evoo, as it has a higher smoke point . Although I need to confess: I do use extra virgin for roasting and even baking at lower temperatures (below 300 F). Don't use evoo for frying!</span></span></span></li>
</ul>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><b><span style="line-height: 115%;">Extra virgin (or
virgin) coconut oil:</span></b><span style="line-height: 115%;"> a great substitute for butter or margarine.
It’s the richest source of medium-chain fatty acids, which aid in the
assimilation of fats. It’s also been found to promote brain health, boost
immunity and help thyroid function. It is a powerful antifungal, antibacterial,
and anti-viral food and one of the only food sources of lauric acid, which is a
fat found in human breast milk. It’s solid at room temperature, doesn’t need
refrigeration, and due to its high smoke point, it can be used for cooking,
frying and baking. For a flavorless (but also less health benefits, than the
unrefined form), use expeller pressed "refined" coconut oil (I like Spectrum brand refined coconut oil when I want a clean flavor).</span></span></span></li>
</ul>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><br /></span></span></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><b><span style="line-height: 115%;">Red Palm Oil</span></b><span style="line-height: 115%;">: this might be the one you are not familiar with. It has a deep orange color (and will turn your food that hue) and it's a great cooking
oil with very high concentrations of vitamins E and A (in the form of
beta-carotene and tocotrienols and tocopherols). It has a slight peppery taste and it's been used traditionally in the cuisines of Africa and South America. It makes a great butter substitute, and has a very high smoke point, making it a very stable oil, even at high temperatures. Make sure you purchase red palm oil, which is extracted from the fruit of the palm, not from the kernel, which doesn't have the same health benefits.</span></span></span></li>
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<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-large;"><b><span style="line-height: 115%;">Avocado oil:</span></b><span style="line-height: 115%;"> With
free-radical fighting capabilities and a high content of phytonutrients, and a high smoke
point, this is an amazing oil for cooking (or just eating raw). It helps fight heart disease
and aging, and has a neutral taste. So this can be your new all-purpose oil. Costco just started carrying a really good one that is expeller pressed and way less expensive than the ones sold in other stores.</span></span></span></li>
</ul>
<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcaWoO7McE4tF2oAAfA_oVsCu0R4InOaVs6fQN3AB8-5PjoF9KP2ZLpGRv6Xc8eDqeiB55pn9kwFVKrxXmOEpoYBNKWNf392deLEB1OQLSa4a6j7IUYAJS7UZRw5ieWE7DMFvMOjVlIU/s1600/oils.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcaWoO7McE4tF2oAAfA_oVsCu0R4InOaVs6fQN3AB8-5PjoF9KP2ZLpGRv6Xc8eDqeiB55pn9kwFVKrxXmOEpoYBNKWNf392deLEB1OQLSa4a6j7IUYAJS7UZRw5ieWE7DMFvMOjVlIU/s1600/oils.JPG" height="400" width="300" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"> </span></span><span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"> </span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"><b>HEMP SEED PESTO</b></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">This recipe is a twist on the classic pesto, which uses pine nuts or other nuts. I substituted them for hemp seeds to add some variety<b>, </b>extra protein and good fats (as I just mentioned the importance of the quality of our fats!). Plus, people with nut allergies tend to be OK with these seeds (although always consult your doctor, if in doubt). You can use any of the oils mentioned above. The flavor will be different depending on which one you pick, but they are all deilcious! You can use this pesto to dress pasta, salad, as a dip, or to top chicken or fish, just as I did when roasting wild Alaskan salmon the other night. </span></span></div>
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<b><span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">INGREDIENTS</span></span></b></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">1 bunch fresh basil, washed and patted dry</span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">2 cloves of garlic </span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">1/4 cup hulled hemp seeds (also called hemp hearts) </span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"><span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">1/4 teaspoon <a href="http://ironyofbaking.blogspot.com/2014/02/a-case-for-salt.html">unrefined salt</a></span></span> </span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">1/4 cup extra virgin olive (or coconut, red palm or avocado) oil</span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"><br /></span></span>
<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">Optional: add fresh lemon juice and zest, a pinch of cayenne, grated Parmesan cheese, or switch basil for parsley, arugula, Swiss chard, kale, etc. Anything green would go!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFMq4qznTnid0C68Kum1m3qFHlHD4X1KBlfVHEmPz7cr9UPfsTajjPI-OO1KKAL8dmMs15WXPk6JtnBjq4h_pJIPthdIq7qhuwptsOlFEgUsa7sVzGFL28RNz8UkL63As37y3sLBY7dQ/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFMq4qznTnid0C68Kum1m3qFHlHD4X1KBlfVHEmPz7cr9UPfsTajjPI-OO1KKAL8dmMs15WXPk6JtnBjq4h_pJIPthdIq7qhuwptsOlFEgUsa7sVzGFL28RNz8UkL63As37y3sLBY7dQ/s1600/photo-1.JPG" height="640" width="480" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"><b>METHOD</b></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">In a food processor or a power blender, grind basil, garlic, hemp seeds and salt.<b> </b></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">Drizzle oil in and process or blend again until a paste is formed. You can make it coarser or more pureed depending on your taste.</span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;">Use, serve or store for up to 5 days covered in the fridge. </span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "Arial Narrow","sans-serif"; line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFob3doN5rxaObz99-JkdGRzrXHvzYREZ0ePTA0kez13BDQ2eUSpKcrsoENjXFHknvpMBW-qAR-z87l1jAqJTEVVSXHNWQvOVbE7H2rMAlKal4QEJS0jsBck8R6pe1pwmPsV_5z4auGAg/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFob3doN5rxaObz99-JkdGRzrXHvzYREZ0ePTA0kez13BDQ2eUSpKcrsoENjXFHknvpMBW-qAR-z87l1jAqJTEVVSXHNWQvOVbE7H2rMAlKal4QEJS0jsBck8R6pe1pwmPsV_5z4auGAg/s1600/photo-2.JPG" height="478" width="640" /></a></span></span></div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-35283640234440377692014-02-24T15:29:00.001-05:002014-02-25T12:05:50.302-05:00A Case for Salt<span style="font-size: x-large;">And...I am back!!! Although I'd like to say that I was away in a long tropical sojourn at an exotic location, I've physically been experiencing every single snow storm on the East Coast. I've seen it go from picturesque to gross during these impossibly busy months, full of work, projects, hopes and snow days. Overall, I'm thankful, and thrilled to be writing an new entry in the blog again, and starting to see daffodils being sold at the neighborhood bodegas, which every year gives me hope for the spring to arrive.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">As you've probably noticed already, I love finding new food items and trends-- especially healthful ones. And although this one is definitely not new--actually it may have been the first culinary step ever taken by the human race-- it's worth to write about. </span><br />
<br />
<span style="font-size: x-large;">I'm talking about salt, which we usually give for granted, but is actually one of the most fascinating food topics. Since early history, this mineral crystals have given origin to conquests, many superstitions (some people refuse to pass the salt from hand to hand, or </span><span style="font-size: x-large;">they toss a pinch of salt over their left shoulder to get rid of bad luck, especially if they've spilled salt!), and to everyone's favorite word: "salary." And we all know that everything in life is easier to assimilate if we "take it with a grain of salt." But before I lose you more in food idioms, let's go back to the trend: from incredible boutique businesses, such as <a href="http://www.atthemeadow.com/shop/">The Medow</a> in NYC and Portland; to the isles of Costco, the mainstream consumption temple; salts of every color, flake size and bouquet are adorning the shelves. I was recently at <a href="http://www.kalustyans.com/">Kalustyan's</a> (if you're in the NYC area and consider yourself a food enthusiast of any sort, and you've never stepped a foot inside this food import store, it's definitely worth a visit), and was shocked to see bags and bags of black, gray, pink, brown, pulverized, flaked, smoked, infused and block-shaped salts from France, England, Pakistan, Hawaii... all with lovely foreign names full of apostrophes and squiggly lines above and below the letters. It's not that I hadn't seen the varieties before, but the amounts did impress me: the shelves were covered from floor to ceiling. </span><br />
<br />
<span style="font-size: x-large;">So...are we all into fancy salts? Is it just snobbery or the coolest thing ever? </span><br />
<br />
<span style="font-size: x-large;">I know what you might be thinking...."HELLO! high blood pressure..., heart attack..." And yes, there's definitely that, as we've been told over and over about the dangers of an excessive salt consumption. So why am I writing about it here a "healthy" blog, then?</span><br />
<br />
<span style="font-size: x-large;">Let's start with Dr. David Brownstein, who argues in his book <i>Salt: The Way to Health</i>,</span><span style="font-size: x-large;"> that the first mistake is that "nobody makes a distinction between unrefined and refined salt. They
'lump' all salt together as a bad substance."<b> </b>He states that,<b> "</b>refined salt
has had its minerals removed and has been bleached to give it the white
appearance that we are accustomed to seeing with salt. It is the fine,
white salt that is available at almost any restaurant or grocery store." It's what we know as table salt, and it's "been bleached and exposed to many toxic chemicals in
order to get it to its final product. It has aluminum, ferrocyanide, and
bleach in it." He believes that "this refining process has made it a toxic,
devitalized substance that needs to be avoided." On the other hand, he continues, "unrefined salt has not been
put through a harsh chemical process. It contains the natural minerals
that were originally part of the product." That's why salts come in different colors, as their mineral content gives them a
distinct hue that varies depending on the source where the salt was obtained, either the sea or deep in the Earth. "It is the minerals in unrefined salt that
provide all the benefits of this product. The minerals supply the body
with over 80 trace elements [magnesium being one of them] needed to maintain and sustain health," he affirms. Unrefined salt has a much lower content of sodium chloride (about </span><span style="font-size: x-large;"><span style="font-size: x-large;">84%, sodium still being a vital electrolyte), while table salt has almost
98%. All those extra minerals</span> alkalize the pH and lower blood pressure, which is exactly the opposite of what table salt does. Interestingly enough, sometimes, when we experience intense salty food cravings, it's our body trying to communicate to us a mineral deficiency in it...</span><br />
<br />
<span style="font-size: x-large;">Another issue with refined salt that has been brought up is that the anti-clumping agents added to it to increase its shelf life (which keep salt from absorbing moisture), also interfere with the regulation of hydration
in our own bodies when we consume table salt.Our bodies end up </span><span style="font-size: x-large;">retaining water to protect themselves,
and our cells release water to help dilute, neutralize, and break down
the salt. This loss of water dehydrates and weakens the cells. </span><br />
<br />
<span style="font-size: x-large;">It's basically another clear example of refined, overprocessed food, that ends up--just like flour and sugar--looking white, pure, clean and trustworthy, but deprived of nutrients...</span><br />
<br />
<span style="font-size: x-large;">Am I suggesting an unrefined salt fest? </span><br />
<br />
<span style="font-size: x-large;">Not really. Moderation is always key, but the QUALITY of our food, even of our salt, should also be a priority (trust me! Fast food restaurants don't add Celtic salt to their French fries!!!). And...good quality salt is the most basic way of turning what we eat from blah... to bliss! A well seasoned salad can convert anyone into a veggie fan, while if there's no flavor balance nor anything brightening the ingredients, blandness will be unavoidable. </span><br />
<span style="font-size: x-large;">Oversalting spoils our taste buds, it makes us build up our need for salt and perhaps affects our health, but not salting at all, spoils our appetites! Did you know that recent findings have suggested that </span><span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">there is no actual benefit to sodium restriction when it comes to preventing heart disease or death? For references, click <a href="http://www.thelancet.com/journals/lancet/article/PIIS0140-6736%2897%2909092-2/fulltext">here</a> and <a href="http://jama.jamanetwork.com/article.aspx?articleid=899663">here</a>. </span></span><br />
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<span style="color: #783f04;"><span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Salt is the most essential <span style="font-family: inherit;"><span style="line-height: 115%;">seasoning and flavor enhancer, and it's also a natural
preservative, quite useful in controlling fermentation, as it inhibits the growth of yeast. </span>But how do </span>we take all that to the next level, turning the simple act of salting a food (of course, with unrefined salt!) into an art?</span></span></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">I asked </span></span><span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><span class="il">Alexandra</span> Joseph <span class="il">Rabbani</span>, Executive Chef of <a href="http://saltoftheearthbakery.com/">Salt of the Earth Bakery</a> to give me a hand with that task. Her company's treats are luscious, rich, sweet (and almost all chocolatey), artisanal concoctions finished with hand picked salts (I'm partial to <a href="https://saltoftheearthbakery.com/brownies/">THE MAYAN</a> brownie...), so what better expert to learn from?</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Here's what she taught me, and I'm sure you'll enjoy it as well:</span></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>Q: </b></span></span><span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>How you decide the right pairing of salt and other flavors? </b></span><b>What factors do you take into consideration?</b></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>A: </b>There
are many factors that play into creating the perfect salty-sweet
match. After we create a new baked product, we bring it to one of
several "selmelliers" (salt experts) with whom we work to find the ideal
pairing. All factors are considered. Most important, of course, is the
flavor profile. We always want the salt to shine, but the more important
goal is to have the salt accentuate and elevate the other flavors. We
don't take [the salt's] place of origin into consideration, but have struck gold
several times matching salts and ingredients hailing from the same
region. Texture and mouth feel are obviously a very important part of
any eating experience, and the unexpected crunch or snap that salt can
add to our products is always a welcome surprise. </span></span><br />
<br />
<span style="font-size: x-large;"><b>Q: How do you balance the right amount of salt to bring out the flavors in dessert without over salting?</b></span><br />
<div>
</div>
<div>
<span style="font-size: x-large;"><b>A:</b> We
always make a distinction between "salty" and "saltED". Every one of
our products is hand-salted and we are pretty obsessive. We encourage an
environment wherein we drive each other crazy about checking salt
levels. </span></div>
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<div>
<div>
<div>
<div>
</div>
<div>
<span style="font-size: x-large;"><b>Q: What are your favorite kinds of salt and why?</b></span></div>
</div>
</div>
</div>
</div>
</div>
</div>
<div>
</div>
<div>
<span style="font-size: x-large;"><b>A:</b> The "Official <span class="il">Rabbani</span>
Family Salt" is definitely <i>Sel Gris de Guerande</i>. It is outstanding on
roasted chicken and vegetables. We have large bags of it on our kitchen
counter at all times. For my birthday dinner, my husband made me some
amazing dry-aged steak and finished it with a sprinkle of the Sel Gris.
My mouth still waters when I think of it. </span> </div>
<div>
</div>
<div>
<span style="font-size: x-large;"><b>Q: What do you look for when choosing salts?</b></span></div>
<div>
</div>
<div>
<span style="font-size: x-large;"><b>A: </b>For
me, it is all about bringing out the right flavors in your food.
Different salts have different flavor profiles, from clean to briny to
minerally to astringent, and you need find the right salt for the job. </span> </div>
<div>
</div>
<div>
<b><span style="font-size: x-large;">Q: Do you use different kinds of salt for cooking, baking and finishing a product, or do you combine them?</span></b></div>
<div>
<br /></div>
<div>
<span style="font-size: x-large;"><b>A: </b>While
finishing salts may have great flavors, there are a lot of reasons not
to use them in your batter. First and foremost, they can get expensive.
Second, there's no need to use a flake salt in your <i>pasta e fagiole</i>,
because no one will know that was ever a flake once it has dissolved.
Here are my general guidelines: </span></div>
<div>
<ul>
<li><span style="font-size: x-large;">Baking: Fine grained, non-iodized sea salt. I like the Kirkland brand best (available at Costco)</span></li>
</ul>
</div>
<div>
<ul>
<li><span style="font-size: x-large;">General Cooking: Kosher Sea Salt. Alessi makes one, and several are available via <a href="http://saltworks.us/" target="_blank">SaltWorks.us</a>. </span></li>
</ul>
</div>
<div>
<ul>
<li><span style="font-size: x-large;">Finishing:
<i>Sel Gris de Guerande </i>(mentioned above) does amazing things to roasted
meats and vegetables. <i>Maldon Sea Salt</i> is a favorite for cookies, salads,
and and any light dish that would benefit from a crunch and a pop of
salt. Coarse grained sea salt (in a grinder) is the only way you should
ever salt your eggs. </span></li>
</ul>
</div>
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<span style="font-size: x-large;"><b>Q: Would you be capable of blind-tasting salts and guessing what
kind they are just by flavor? Do you feel the different mineral
contents?</b></span></div>
</div>
</div>
</div>
<div>
</div>
<div>
<span style="font-size: x-large;"><b>A: </b>While I would
definitely lose a game of "Name That Salt", I can taste the different
characteristics in different samples and I am learning more every day.</span></div>
<div>
</div>
<div>
<span style="font-size: x-large;">For more information on the characteristics of different unrefined salts, check out <a href="http://saltoftheearthbakery.com/salts/">Salt of the Earth Bakery's salt link here. </a></span><br />
<span style="font-size: x-large;">You can also learn more <a href="http://food52.com/blog/3377-10-salts-to-know">here</a>. </span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXq73UvuMDy9l9B8lDiib2FBJA9Mzju_1s2ph_jG-fRtt_j5zdrPR1bRD6xg8U-53UThIZ1eRHxclPM-e_JTvOy5LzLSPMDMO5UgYlstJlFSoQWHki6QDvERx9wKJwkW46ea52rnj0Xo/s1600/salt+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXq73UvuMDy9l9B8lDiib2FBJA9Mzju_1s2ph_jG-fRtt_j5zdrPR1bRD6xg8U-53UThIZ1eRHxclPM-e_JTvOy5LzLSPMDMO5UgYlstJlFSoQWHki6QDvERx9wKJwkW46ea52rnj0Xo/s1600/salt+3.JPG" height="480" width="640" /></a></div>
<br /></div>
<div>
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">In conclusion, when using salt: </span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">-Use only unrefined salt (the container usually states the place of origin), and make sure that unless salt is infused with herbs or spices, the only ingredient listed is "salt." </span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">-Bring out your inner <i>selmellier</i>, experiment with different salts, turning it into a meditative tasting experience, find your favorite kinds and think how they affect the food they are combined with.</span></span><span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Think of texture, flavor (smoked salt can be awesome!) and try to feel the delicate details.</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">-Use salt in moderation, as Alexandra Rabbani recommended, your food should be saltED, but NOT salty!</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">-Consider purchasing a salt sampler set like <a href="http://food52.com/provisions/products/209-world-salt-tower">this one</a>, where you can try different ones without committing to huge containers. </span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">-Have fun with it, and you can start here:</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><br /></span></span>
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>MALDON SEA SALT INFUSED WITH VANILLA BEAN</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyF3RZKxNFj4NLAtwYovVrv8ByPdIhpdv4PuiLYf8YoHgcUdlP8bmhYxvKac9RrOZixjqUzg8O-LnXLcMQtYZ23ZjJMeVpxOcKgpQLC0PTft9Tdv6aJcR9i4BKRhBkcDSQdmKrqU6rZw/s1600/salt+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyF3RZKxNFj4NLAtwYovVrv8ByPdIhpdv4PuiLYf8YoHgcUdlP8bmhYxvKac9RrOZixjqUzg8O-LnXLcMQtYZ23ZjJMeVpxOcKgpQLC0PTft9Tdv6aJcR9i4BKRhBkcDSQdmKrqU6rZw/s1600/salt+2.JPG" height="480" width="640" /></a></div>
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">The title of this recipe is longer than the recipe itself. My friend Emily brought me back from Paris a tin of vanilla <i>Fleur de Sel </i>more than 10 years ago. I was fascinated. The whole fancy salt, plus sweet spice concept just blew me away! But you don't have to go to France to get a hold of fabulous such combo. It's actually a great use for a used vanilla bean, that has been already scraped. So don't you ever throw those away! I love using the salt on dessert, but it is also stellar sprinkled over salad. </span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>Ingredients</b></span></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">1/2 cup Maldon salt <b> </b>(sea salt flakes from England, but feel free to substitute for other flaked sea salt, but not one that is too coarse)</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">1 "used" vanilla bean (split open and scraped. Use the scraped beans for other recipes)</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><br /></span></span>
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>Method</b></span></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Place salt in a lidded glass jar.</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Cut the vanilla bean into coarse pieces and throw it into the salt.</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Cover with a lid and shake to mix.</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Let infuse for at least 2 days and for as long as you want.</span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">Use by sprinkling over chocolate desserts, or on any dessert or a salad, just before serving. </span></span><br />
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>CHOCOLATE-AVOCADO MOUSSE</b></span></span><br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile">If you are on a hurry and/or want to eat healthfully, are following a Paleo* lifestyle or if you are vegan, avoiding gluten or dairy, but you still want to satisfy your sweet tooth, this is a recipe for you!</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpeterBPk3d1nhOgP6nkKy_XSXk98UY0WrZIqwpa8II2uwG2-4XVs6l8o1s72WToJgNbcwFCEQRguFZKN9bvHhnBs97FJmleg_nSDVSDXdooj72k0eGMu-MAKnADFdGQEtMmWHG8tJ5s/s1600/salt+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpeterBPk3d1nhOgP6nkKy_XSXk98UY0WrZIqwpa8II2uwG2-4XVs6l8o1s72WToJgNbcwFCEQRguFZKN9bvHhnBs97FJmleg_nSDVSDXdooj72k0eGMu-MAKnADFdGQEtMmWHG8tJ5s/s1600/salt+1.JPG" height="480" width="640" /></a></div>
<br />
<span style="font-size: x-large;"><span class="wptouch-shortcode-non-mobile"><b>Ingredients </b></span></span></div>
<span style="font-size: x-large;">3 tablespoons unsweetened cocoa powder (preferably raw)</span><br />
<span style="font-size: x-large;">3 tablespoons hot water</span><br />
<span style="font-size: x-large;">2 tablespoons yacon syrup (or pure maple syrup, raw honey, silan or coconut nectar)*, or more to taste</span><br />
<span style="font-size: x-large;">1/2 teaspoon pure vanilla extract</span><br />
<span style="font-size: x-large;">1/8 teaspoon unrefined salt</span><br />
<span style="font-size: x-large;">1 ripe avocado (flesh only)</span><br />
<span style="font-size: x-large;">Hemp seeds, optional</span><br />
<span style="font-size: x-large;">Cacao nibs, optional</span><br />
<span style="font-size: x-large;">Sliced or chopped nuts, optional</span><br />
<span style="font-size: x-large;">Pinch of vanilla-infused or plain Maldon sea salt </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Method</b></span><br />
<span style="font-size: x-large;">In a blender, food processor or a deep bowl (if using an immersion blender), dissolve cocoa powder in hot water until all lumps disappear. Let the mixture cool at room temperature (you don't want to cook the avocado!)<b> </b></span><br />
<br />
<span style="font-size: x-large;">Add syrup, vanilla and salt and blend or puree again. </span><br />
<br />
<span style="font-size: x-large;">Add in the avocado flesh and process or blend until completely smooth, you don't want any avocado pieces left. However, if you are using a power blender, don't over do it, or the blender will generate heat that will cook the avocado and will change its flavor. Taste for seasoning and adjust, if necessary. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Scoop mousse into individual serving bowls or wine glasses. Top with hemp, cacao nibs and/or nuts, if using; and sprinkle with Maldon sea salt. </span><br />
<span style="font-size: x-large;">Serve immediately or refrigerate for up to 5 hours. </span><br />
<br />
<span style="font-size: x-large;">Variations: </span><br />
<span style="font-size: x-large;">-Potion mousse (before topping it with any ingredients) into ice cube molds, place a small lollipop stick in the middle and freeze. Sprinkle with Maldon salt before serving. </span><br />
<span style="font-size: x-large;">-Use mousse as cake frosting</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Makes 4 serving</span><br />
<span style="font-size: x-large;"><br /></span>
<br />
<div>
<span style="font-size: x-large;">*Adjust sweetener according to your specific diet.</span></div>
<span style="font-size: x-large;"><br /></span>
<br />
<br />
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-30562397513649393792014-01-28T09:01:00.000-05:002014-01-28T09:03:39.768-05:00Hamantaschen Kits 2014<span style="color: #660000;"><span style="font-size: x-large;">Due to popular demand, after being sold out last year, the Three Tablespoons Hamentaschen Kits are back!</span></span><br />
<span style="color: #660000;"><span style="font-size: x-large;"><br /></span></span>
<span style="color: #660000;"><span style="font-size: x-large;">Even if we're still deep into winter freezing our bones, this year, Purim will take place on March 16, so for once, I'm planning ahead!</span></span><br />
<span style="color: #660000;"><br /></span>
<span style="color: #660000;"><span style="font-size: x-large;">The updated version allows you to use the kit for making your own hamantaschen, or to gift them as mishloach manot (food gifts, traditional of Purim). Since all the ingredients are pre-measured, all you have to do are the fun parts: mixing, rolling out, cutting, filling and baking with <u>no mess</u>! A great activity for adults and kids, that honors tradition in a fun, modern way.</span></span><br />
<span style="color: #660000;"><span style="font-size: x-large;"><br /></span></span>
<span style="color: #660000;"><span style="font-size: x-large;">The resulting hamantaschen aren't only delicious, but also <b>free of gluten, nuts, eggs, bad fats, loads of sugar or refined flours</b>. The filling is made with organic berries, a touch of pure maple syrup and is charged with chia superfood. </span></span><br />
<span style="color: #660000;"><span style="font-size: x-large;"><br /></span></span>
<span style="color: #660000;"><span style="font-size: x-large;">Plus, the kit is an activity set as well. While dough chills and cookies bake, the kits come with everything you need (child and adult friendly) to decorate the box for a beautiful and creative mishloach manot.</span></span><br />
<span style="color: #660000;"><br /></span>
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<span style="color: #660000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR7ixzliGhyphenhyphentws88fZhAQJ6w5740WA_juw2SxRMVDq9FDXvisiC2LmuMC_QFsEEPN_vHMr8Bd_MWO4p2dFXG3W-mqpUP672T88KN_x63KPEHlQDUY2r18SqaaLzaRqzXTisG2mWQCQK8/s1600/hamentaschen+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKR7ixzliGhyphenhyphentws88fZhAQJ6w5740WA_juw2SxRMVDq9FDXvisiC2LmuMC_QFsEEPN_vHMr8Bd_MWO4p2dFXG3W-mqpUP672T88KN_x63KPEHlQDUY2r18SqaaLzaRqzXTisG2mWQCQK8/s1600/hamentaschen+013.jpg" height="480" width="640" /></a></span></span></div>
<span style="color: #660000;"><br /></span>
<span style="color: #660000;"><b><span style="font-size: x-large;">Each Kit Contains:<br />
- Dry cookie mix (premeasured)<br />
- Pure maple syrup (premeasured)<br />
- Olive oil (premeasured)<br />
- Cookie cutter<br />
- Berry-chia seed filling<br />
- Mini chocolate chips</span></b></span><br />
<span style="color: #660000;"><span style="font-size: x-large;"><b>- 1 fruit <br />
- Decoration materials<br />
- Baking instructions</b><br />
<br />
Price: $35.00* per kit that makes about 2 dozen cookies</span></span><br />
<span style="color: #660000;"><br /></span>
<span style="color: #660000;"><span style="font-size: x-large;">*Delivery and shipping fees may apply </span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: #8e7cc3;"><b>Please place your order by February 23, 2014</b></span></span><br />
<span style="font-size: x-large;"><span style="color: #8e7cc3;"><b><span style="color: #660000;">email me at ale@threetablespoons.com</span> </b></span> <br />
</span><br />
<span style="font-size: x-large;"> </span><br />
<div class="xpdxpnd" data-mh="-1">
<br /></div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-53279030186037410162013-12-30T11:55:00.002-05:002013-12-30T11:57:27.798-05:00What it was and what it will be...<a href="http://www.blogger.com/blogger.g?blogID=1133299342793478943" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: x-large;">I can't believe it's that time of the year again! Last January I wrote<a href="http://ironyofbaking.blogspot.com/2013/01/food-thoughts-trends-and-hopes-for-2013.html"> here</a> about my thoughts, predictions and hopes for the health food trends of 2013. I was just re-reading, and I must admit, I was pretty much on the money...Here are my reflections of the past year and what I think is coming ahead:</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><span style="background-color: white; color: #b4a7d6;">1.</span> If the theory of Evolution is right, the newer generations will not grow teeth. We're not chewing any more!!! Between the Vitamixes and all the other power blenders of the world, the smoothie and juice joints and services, the ubiquitous frozen yogurt places,* the fancy nut and seed butters, and all those squeezable pureed foods that started for babies and now make products for every age, we can seriously let go of our pearly whites. Why don't we want to chew any more? Is this the New Fast Food? What do you think?</span><br />
<br />
<img alt="Displaying photo.JPG" class="aLF-aPX-J1-J3" src="https://mail.google.com/mail/u/0/?ui=2&ik=ea31d44ea9&view=fimg&th=1433bee205225996&attid=0.1&disp=inline&safe=1&attbid=ANGjdJ9ENLpWGhqBg_hNcJIbzfgCUyqx3GXuRBd4i-UvqgbR88LcBQp05A9LrAPhb4IG90cF4PYWW6Ni9msCZEXcz4yjkG08-FT6eSfVL8u9V-CgPcb49n_6Lpg9SkE&ats=1388280431054&rm=1433bee205225996&zw&sz=w1163-h714" />
<span style="font-size: x-large;"> </span><br />
<span style="font-size: x-large;">*According to my observation-based pseudo scientific research, there are now more froyo stores in Manhattan than nail salons, and that's a pretty shocking stat!!!</span><br />
<br />
<span style="font-size: x-large;"><span style="background-color: #b4a7d6;">2.</span> Sorry, but not only gluten is out, but grains (and sugar...duhhhh) in general are being blamed for causing a lot of disease. In his best selling book <i>Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers, </i>neurologist David Perlmutter</span>, <span style="font-size: x-large;">MD</span> <span style="font-size: x-large;">holds grains responsible for a lot of our current scariest diseases such as dementia, ADHD, anxiety, chronic headaches, depression, etc. Just add this to the highly popular Primal/Paleo diet and digestive SCD and GAPS protocols, and the picture isn't looking that bright for whole grains.This means good news for nuts and seeds used ground as flour substitutes, and I foresee an abuse on those too until they are blamed for something else. I'm not ready to bid farewell completely to my whole grains yet, but if I owned Kellogg's stock, I would sell (although I should keep at food/nutrition advice and avoid financial ones that I don't really understand). </span><br />
<span style="font-size: x-large;"><br /></span>
<img alt="Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar—Your Brain's Silent Killers" class="product-image image img book" data-expand-image="" height="402" id="rnd-953216367" itemprop="image" src="http://img2.imagesbn.com/p/9780316234801_p0_v4_s260x420.JPG" width="260" /><br />
<span class="author notFaded" data-width=""></span><span style="font-size: x-large;"> </span><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">3.</span> The "it" cuisines are from the South. All the way down to the Andes and the Amazon (the region, not the estore, although I'm sure that's where you can purchase the majority of the ingredients). Peru is the place to go and to purchase from. It started with quinoa, but it hasn't stopped there. Inca superfoods like maca, lucuma and camu-camu and the sweetener yacon are going to keep making their way into our hearts (via smoothies), and I'm betting on kaniwa to become the newest it grain (which is actually a seed). I just hope we get to do it through fair trading and the locals getting something worth in exchange, as we've already taken all their quinoa...According to <i>Vogue, </i>"the latest detox vacations are taking place not only off the beaten track but well above it," with high altitude treks on the Inca Trail. The other place whose ingredients we'll keep getting to know is Brazil. This huge country (which is actually hosting back to back the World Cup and the Olympics, so we'll be learning a lot about it via the media) has unbelievable produce, many with incredible nutritional value that has only been started to get promoted in these latitudes. We already know about acai, but I believe produce with rhythmic names like <i>umbu </i>(high in disease preventing polyphenols), <i>pitanga </i>(with suggested anticancer and anti inflammatory properties), <i>caju</i> and many others, will eventually make it into the American market, labeled as superfoods. Award winning chef, Alex Atala recently published </span><span style="font-size: x-large;"><i>D.O.M.: Rediscovering Brazilian Ingredients, </i>a beautiful coffee table book with foods you didn't even know existed. It's a wonderful eye candy (I wouldn't even dream attempting any of the recipes) and introduction into the exotic foods of Brazil. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img class="irc_mut" height="400" id="irc_mi" src="http://wpmedia.o.canada.com/2013/10/dom_combo600.jpg?w=680" style="margin-left: auto; margin-right: auto; margin-top: 104px;" width="600" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Image from <i>D.O.M.: Rediscovering Brazilian Ingredients (caju)</i></span></td></tr>
</tbody></table>
<span style="font-size: x-large;"> </span><br />
<br />
<span style="font-size: x-large;"><span style="background-color: #b4a7d6;">4.</span> The "it" sweetener is now yacon syrup, which is extracted from the yacon tuber from...Where else? Peru. I had been wanting to write about it for many months, but Dr. Oz had it on his show before I got to do my post, and by highlighting some weight-loss properties from the sweetener, the already hard-to-find syrup, completely vanished from the shelves and the web (unless you're willing to pay like $40.00 plus shipping for a minuscule amount). Yacon is low glycemic, tastes like a cross between molasses and maple syrup, has 50% less calories than sugar, and it's highly concentrated in inulin--a type of fiber that breaks down into fructooligosaccharides (FOS), which are prebiotics (feed the good gut bacteria). Yacon contains potassium, calcium, phosphorous, iron and some amino acids. Just a warning (if you are ever able to get a hold of it): that same wonderful inulin, is also present in Jerusalem artichokes (which I love), and if you've ever had those, you might have realized that they can make you really gassy. So no yacon syrup before a business meeting or a first date! </span><br />
<span style="font-size: x-large;"> </span><img id="irc_ilrp_i" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSzDEnnxYWFaFiGzqXBdejbOywbJjnFGm_yZNKnmD1FmufnBDA7rQ" style="height: 300px; margin-top: 150px; width: 300px;" /><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">5.</span> Cultured foods--My most fave topic, so I'll try to keep it short. For a longer spiel, read<a href="http://ironyofbaking.blogspot.com/2013/08/inside-our-gut-feelings.html"> here</a>. Although there's much more research to be done ahead, keeping out gut microorganisms happy and abundant is essential for good health, not only digestive, but general health, from brain to skin. Small pickling shops have been popping up everywhere in Manhattan, and that is a fabulous trend. When purchasing sauerkraut, kimchi, kvass, or any other pickled vegetables, look for unpasteurized ones that have no vinegar (both kill those bacteria that we need to eat/drink) and no preservatives nor other artificial additives. Dairy kefir and water kefir have been increasing in the market as well, which is excellent news (especially for my son, whose main source of food is kefir). However, my strongest bet goes to <b>COYO</b>. What? You might ask...It stands for coconut yogurt. Made by pureeing (again, the trend I listed under 1.) the meat and water of fresh coconuts and then culturing the blend with yogurt or kefir cultures (microorganisms), slightly sweetened and some times even flavored, I expect to start seeing it EVERYWHERE within the next year. </span><br />
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<tr><td style="text-align: center;"><img alt="Young Coconut Yogurt" class="rr_image" src="http://www.rawfoodrecipes.com/images/stories/rapidrecipe/506-young_coconut_yogurt.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Recipe and image from: http://www.rawfoodrecipes.com/recipes/young-coconut-yogurt.html</span></td></tr>
</tbody></table>
<span style="font-size: x-large;"><span style="font-size: large;"> </span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">6. </span>Despite Mayor Bloomberg's efforts to forbid the sale of gigantically-huge-humongous sweetened drinks--that are undeniably bad for anyone--the industry seems to be getting it its way. But not without a fight. I applaud The New York City Health Department's TV and subways placard ad campaign against soda, sports drinks, teas and energy drinks.It's just so easy to inadvertently gulp down huge amounts of sugar without even noticing. I'm glad they are trying to educate people about it! </span><br />
<span style="font-size: x-large;"><img alt="http://www.crainsnewyork.com/apps/pbcsi.dll/storyimage/CN/20100802/FREE/100809973/AR/0/soda-ad.jpg?q=100" class="decoded" src="http://www.crainsnewyork.com/apps/pbcsi.dll/storyimage/CN/20100802/FREE/100809973/AR/0/soda-ad.jpg?q=100" /> </span><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">7.</span> BPA-free canning. Eden organic has been doing it for a while with their beans, but other food companies such as Crown Prince Natural (canned wild fish) and Farmer's Market (vegetable purees) are joining in lining their cans BPA-free. What is BPA? Short for bisphenol A is an industrial chemical
used to make certain plastics and resins since the 1960s. BPA is found in polycarbonate plastic containers (often used for storing food and beverages) and epoxy resins are used to coat the inside of metal products, such as food
cans, bottle tops and water supply lines.Research has shown that BPA can seep into food or beverages. Exposure to BPA is a concern due to possible health effects on the brain, behavior and prostate
gland of fetuses, infants and children and fertility issues in adults.Therefore, it's a good thing that if you consume canned products and/or use plastic containers, that you purchase the ones labled BPA-free.</span><br />
<span style="font-size: x-large;"><img id="irc_ilrp_i" src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcT3ZRvZN-13c64Xio9_oqm8-V7_TkXXJIRiQ3cTasjNewjMcNe4Nw" style="height: 343px; margin-top: 129px; width: 610px;" /> </span><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">8.</span> It's been a juicy year for celebrity chef scandals. I guess it all comes with the territory, however, I do hope Nigella Lawson goes to rehab, puts her personal and professional lives back together and keeps showing up on TV and writing wonderful cookbooks that turn recipes into experiences I want to go through. I can't help it, ever since <i>How To Be A Domestic Goddess</i> many years ago, I've been a big fan. </span><br />
<br />
<span style="font-size: x-large;"><span style="color: #b4a7d6;">9.</span> "Healthy Eating" is IN and vegetables are cool. The once-blah-now-superhip Bon Appetit magazine has done a great job promoting them. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="food lovers cleanse main" class="feature" height="400" src="http://www.bonappetit.com/wp-content/uploads/2013/12/food-lovers-cleanse-main.jpg" style="margin-left: auto; margin-right: auto;" width="331" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Photo by Carin Olsson for Bon Appetit </span></td></tr>
</tbody></table>
<span style="font-size: x-large;"> </span><br />
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<span style="font-size: x-large;"><span style="color: #b4a7d6;">10.</span> <a href="http://www.goodreads.com/choiceawards/best-food-cookbooks-2013">Here</a>, <a href="http://www.buzzfeed.com/tienlonho/best-cookbooks-of-2013">here</a> and <a href="http://www.amazon.com/s/?ie=UTF8&keywords=best+cookbooks+2013&tag=googhydr-20&index=stripbooks&hvadid=29172755917&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1839270514917265240&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_6hhy6m9fid_b">here</a> are some lists of the best cookbooks of 2013. However, the ones I personally used the most are:</span><br />
<span style="font-size: x-large;">-<a href="http://www.amazon.com/Its-All-Good-Delicious-Recipes/dp/1455522716/ref=sr_1_1?s=books&ie=UTF8&qid=1388330569&sr=1-1&keywords=it%27s+all+good">Gwyneth's <i>It's All Good</i></a></span><br />
<span style="font-size: x-large;">-<a href="http://www.amazon.com/The-Modern-Menu-Kim-Kushner/dp/9652296325">Kim Kushner's <i>The Modern Menu</i></a></span><br />
<span style="font-size: x-large;"><i>-</i><a href="http://www.amazon.com/Ottolenghi-The-Cookbook-Yotam/dp/160774418X">Yotam Ottolenghi and Sami Tamimi's <i>Ottolenghi: The Cookbook </i></a><span class="a-size-medium a-color-secondary a-text-normal">(although this book was a re-launch not really a 2013 release) </span></span><br />
<span style="font-size: x-large;"><span class="a-size-medium a-color-secondary a-text-normal">- <a href="http://www.amazon.com/Cooking-Inspired-Estee-Kafra/dp/1598260480">Estee Kafra's <i>Cooking Inspired</i></a></span></span>
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<span class="author notFaded" data-width=""><span class="a-declarative" data-a-popover="{"position":"triggerBottom","name":"contributor-info-B0085YC0GA"}" data-action="a-popover"><a class="a-link-normal contributorNameID" data-asin="B0085YC0GA" href="http://www.amazon.com/Sami-Tamimi/e/B0085YC0GA/ref=ntt_athr_dp_pel_2"><br /></a></span></span><span style="font-size: x-large;"><i> </i> </span><br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>NUT/SEED MYLK </b></span><br />
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<span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZNdoUGhtjOlCV41zfXBKa6M91v65eH1kYDQ_PZNFFJyZxThuNjr-3E7-xbeELFMv-IbP6fWAvzAQoPyzkrT8nGYRFq7ds1e_qR-pHSFq235yQtpGn2BAPnighR-bUb-f0602TrqwdYc/s1600/mylk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZNdoUGhtjOlCV41zfXBKa6M91v65eH1kYDQ_PZNFFJyZxThuNjr-3E7-xbeELFMv-IbP6fWAvzAQoPyzkrT8nGYRFq7ds1e_qR-pHSFq235yQtpGn2BAPnighR-bUb-f0602TrqwdYc/s640/mylk.JPG" width="480" /></a></b></span></div>
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<span style="font-size: x-large;"><b> </b>I keep getting requests on how to make nut and seed mylks such as almond, hemp, cashew, etc. You can basically turn any seed or nut, even coconut (either dry or fresh young)--although not chia seed-- into "mylk" by pureeing it with water, and passing the mixture through a sieve. You can flavor it with spices and sweeten it (I like making mine with dates). By making your own mylk, you avoid any harmful additives such as carrageenan, and others that are common in most milk alternatives. There are endless possibilities, my favorite proportions are:</span></div>
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<span style="font-size: x-large;"><b>Ingredients</b></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><b>2 cups organic raw nuts</b> (almonds, cashews, walnuts, Brazil, macadamia, hazelnuts, unsweetened shredded coconut, etc) <b>or seeds </b>(pumpkin, hemp, sunflower seeds, sesame, etc)</span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><b>4 cups water</b> (plus more for soaking the nuts and rehydrating dates)</span></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">10 pitted dates </span></b><span style="font-size: x-large;">(or raw honey, yacon or pure maple syrup or coconut nectar)</span></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">1 vanilla bean </span></b><span style="font-size: x-large;">(or 2 teaspoons pure vanilla extract, but I recommend the bean)</span><b><span style="font-size: x-large;"><br /></span></b></div>
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<b><span style="font-size: x-large;">1/8 teaspoon sea salt</span></b></div>
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<span style="font-size: x-large;">Optional: mesquite flour, ground cinnamon, cardamom, allspice, ground ginger</span></div>
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<span style="font-size: x-large;"><b>Method</b></span></div>
<ul>
<a href="http://www.blogger.com/blogger.g?blogID=1133299342793478943" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li><span style="font-size: x-large;">Place the nuts/seeds in a container and cover them with fresh water by 2 inches. Cover and refrigerate overnight. If using cashews, soak between 2 and 4 hours. In a separate container, soak dates in water overnight.</span></li>
<li><span style="font-size: x-large;">Drain nuts and dates and rinse them in fresh water. </span></li>
<li><span style="font-size: x-large;">Place nuts, dates and 4 cups fresh water in a blender and blend until smooth. Time will depends on your blender.</span></li>
<li><span style="font-size: x-large;">Split the vanilla bean lengthwise and scrape the seeds with the back of a knife into the nut/seed-water mixture. Add salt and spices, if using, and blend again.</span></li>
<li><span style="font-size: x-large;">Set a large bowl with a fine mesh strainer/sieve on top* and pour the blended liquid into the strainer, pressing with the back of a spoon to extract more liquid. </span></li>
</ul>
<span style="font-size: x-large;"> </span><br />
<span style="font-size: x-large;">*If you want a completely smooth mylk, line the strainer with cheese cloth.</span><br />
<span style="font-size: x-large;"><br /></span>
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<li><span style="font-size: x-large;">Voila! Refrigerate and enjoy!</span></li>
</ul>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com3tag:blogger.com,1999:blog-1133299342793478943.post-87250546359839024682013-12-10T20:34:00.000-05:002013-12-10T20:34:33.700-05:00Sea Veggies: <span style="font-size: x-large;">You have to live under a rock not to notice the invasion of sea vegetable snacks of the past couple of years. They come nicely packaged, and moms allover are thrilled to feed them to their children en lieu of potato chips and other crunchy, uber-processed snacks. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_u01_PcRDUpISItDEhTh8NNS8w_AUzn_boT2_ZSF5RcayBUqTUQKj6xwNn9byCHjSOPziS_dy4wbk9cJibcyFLPjrxUl1bOrxE97H1MXlHdPh6KWJpJrukDX9OI0tei55boiJGmo9uc/s1600/SEA+SNAX.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_u01_PcRDUpISItDEhTh8NNS8w_AUzn_boT2_ZSF5RcayBUqTUQKj6xwNn9byCHjSOPziS_dy4wbk9cJibcyFLPjrxUl1bOrxE97H1MXlHdPh6KWJpJrukDX9OI0tei55boiJGmo9uc/s640/SEA+SNAX.JPG" width="640" /></a></div>
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<span style="font-size: x-large;">I will first disclose that I've never purchased any, as none of the brands are kosher certified --</span><span style="font-size: x-large;"><span style="font-size: x-large;">the only explanation I found for the need of certification in sea vegetables, is that some times, the seaweed sheets can have tiny parts of sea horses pressed into them--but </span>I'm sure a kosher manufacturer is looking into it in China as I write. However, I do feed seaweed snacks to my kids. I just make them myself at home, and I'm happy to keep preparing them, as I know exactly what goes into the treat (and they only take minutes).</span><br />
<br />
<span style="font-size: x-large;">Let's first talk a bit about seaweed, algae or sea vegetables. The foremost thing to keep in mind is that you should buy them in <b>organic</b> form--or at least know their place of origin--as you've probably heard how polluted with heavy metals our oceans are, and that's exactly where sea vegetables grow. Organic certification ensures that the sea vegetable is either "farmed" in a closely-monitored, contained water environment; or that it's harvested in the wild, but in a region where the water is better protected against pollutants. </span><br />
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<b><span style="font-size: x-large;">Now...why on Earth would you want to eat algae? </span></b><br />
<br />
<span style="font-size: x-large;">Well, they have the richest concentration of minerals of anything that's edible, as they absorb all the ones present in the ocean. They also have a great variety of phytochemicals, and a special kind--called fucoidans--that's unique to them and has anti-inflammatory, anti-viral, and cardiovascular benefits; they also contain other unique types of antioxidants. They are an excellent source of iodine (therefore they are good for our thyroid) and vitamin K. They are a good source of some B vitamins, magnesium, iron, calcium, vitamin C (which is a perfect pairing with its iron content for digestibility) and E. </span><br />
<span style="font-size: x-large;">Some seaweeds are also very rich in Omega 3 fatty acids (that's where fish get them from!). Sea vegetables also contain vanadium, which may play an important role in blood glucose regulation. Sea vegetables also have cholesterol-lowering effects, and this may play a role in decreasing the risk for some estrogen-related cancers (such as breast cancer). Besides thyroid benefits, it's been suggested that sea vegetables are good for our immune system, and our adrenal glands.</span><br />
<span style="font-size: x-large;">Some sources indicate that sea vegetables help our bodies detoxify from heavy metals, environmental pollutants and carcinogenic substances (although more research is needed in this area).</span><br />
<br />
<span style="font-size: x-large;">Culinary speaking, sea vegetables are a typical ingredient in Asian cuisines, especially Japanese. However, they've been consumed by most societies in coastal areas, from New Zealand, to South America, to Ireland. They have a rich umami flavor, which can make them a great ally in the kitchen to add some "deliciousness" to dishes, and which may explain why we love sea weed chips, sushi and miso soup so much!</span><br />
<span style="font-size: x-large;">Seaweed is classified into categories by color, and that's how we get brown, red or green algae. </span><br />
<br />
<span style="font-size: x-large;">The following are my favorite (and easier to find at health food stores and online, with kosher certification) kinds of sea vegetables:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLOVuS636e-X6LnBYzU2vLqLzDfHxExGQbr3W3nE7ZiSTRXVN4iQxl7cKnK_Q9VZDAVjcTEgLQ4YElBwKCyqIret6VwtnAHf2oMffechs7mbwG6_9t544flaN2CmVX6cRvl-_nN8VzaY/s1600/algae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLOVuS636e-X6LnBYzU2vLqLzDfHxExGQbr3W3nE7ZiSTRXVN4iQxl7cKnK_Q9VZDAVjcTEgLQ4YElBwKCyqIret6VwtnAHf2oMffechs7mbwG6_9t544flaN2CmVX6cRvl-_nN8VzaY/s1600/algae.jpg" /></a></div>
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<span style="font-size: x-large;">- <b>Nori: </b>this is the one in sushi. It's sold as squares (although it doesn't grow like that. It's a mixture of red seaweeds that are pressed together and dried). You can find it toasted (dark green) or untoasted (almost black), and you'd need to toast it before using it: 6 to 7 minutes in a 350 F preheated oven does the trick. You can use it to wrap virtually any food. The untoasted one is the right one for making chips, and you will season the nori before toasting it. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">- <b>Kombu</b>: A brown algae that's great for making soup. It imparts its umami flavor and releases many minerals into the stock. Throw a piece of dried kombu into the pot when cooking beans or chickpeas or other hard-to-digest vegetables, as kombu makes them more digestable. You can remove it after 20 minutes and the food will be infused with flavor, minerals and its nutrients will be more available to you body. </span><br />
<br />
<span style="font-size: x-large;">-<b>Wakame</b>: It looks a bit similar to kombu, and it's one of the highest sources of vegetarian omega-3s.If you've ever had miso soup, the green leaves floating in it along with the tofu are wakame. To prepare it, soak it in cold water for 5 minutes. Remove, slice (removing tough stems, if any) and add it into soups, stews, or grains. It goes really well with citrus and acid, in general. Wakame can be roasted until brown and crispy and can be used crumbled as a seasoning, the way you'd use salt. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">-<b>Arame: </b>Also a brown algae. It has a mild flavor (therefore a great one to start if you've never had seaweed) and is usually sold as strands. You can just soak it in cold water for 5 minutes, drain and throw it into salads, saute with vegetables or cook it along in soups after soaking. Boil it for 10 minutes and add it to marinated dishes. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>SEA WEED SNAX</b></span><br />
<br />
<span style="font-size: x-large;"><b>Ingredients</b></span><br />
<br />
<span style="font-size: x-large;">-Nori sheets (as many as you need), not toasted</span><br />
<br />
<span style="font-size: x-large;">-Expeller pressed olive, coconut or grape seed oil spray (or oil and a pastry brush) OR </span><br /><span style="font-size: x-large;">honey, coconut nectar or maple syrup dissolved in water, so they are not as sticky</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Toppings: fine sea salt, spices, nutritional yeast, dry herbs, unsweeted coconut shreds, sesame, chia, hemp, poppy seeds, citrus zest, honey, coconut nectar or maple syrup (dissolved in water)</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Method</b></span><br />
<span style="font-size: x-large;">1. Preheat oven to 350 F. Line a (or 2) rimmed baking sheet with parchment paper. </span><br />
<br />
<span style="font-size: x-large;">2. Place as many nori sheets as you can fit in one layer on the baking sheet(s). Lightly* spray (or brush) nori on one side with oil or dissolved liquid sweetener.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">3. Sprinkle with topping and bake for 6 to 7 minutes, until nori changes from black to dark green. Cool and enjoy.</span><br />
<span style="font-size: x-large;"><b> </b></span><br />
<span style="font-size: x-large;">*Lightly is the key word. You don't want it soggy.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsbPlOuFgLWCnfeDdz1_EG58Z7ONfUJE1OXztacjNNGogopI_ZUUvoLeppg1c8r830nwPexi_IO-PJi4Nthl2SmW5UDt3d0cAmfb-iBzPs4d7aQRwNOX-iCZnRvEbnCPXl3jzgDD0v1M/s1600/sea+weed+snax.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsbPlOuFgLWCnfeDdz1_EG58Z7ONfUJE1OXztacjNNGogopI_ZUUvoLeppg1c8r830nwPexi_IO-PJi4Nthl2SmW5UDt3d0cAmfb-iBzPs4d7aQRwNOX-iCZnRvEbnCPXl3jzgDD0v1M/s640/sea+weed+snax.JPG" width="480" /></a></div>
<br />
<br />
<span style="font-size: x-large;">Some suggested combinations:</span><br />
<span style="font-size: x-large;">-Olive oil + nutritional yeast + chipotle powder or smoked paprika</span><br />
<span style="font-size: x-large;">-Coconut nectar + coconut shreds+ sea salt + hemp seeds</span><br />
<span style="font-size: x-large;">-Olive oil + sumac + garlic powder + lemon zest</span><br />
<span style="font-size: x-large;"> </span><br />
<span style="font-size: x-large;"><b></b><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com1tag:blogger.com,1999:blog-1133299342793478943.post-27359759943796854922013-11-14T21:39:00.002-05:002013-11-14T21:39:45.256-05:00Lime-Avocado Mousse with Bee Pollen Sprinkles<span style="font-size: x-large;">I really shouldn't be doing this right now. I need to work on a project with a very tight deadline. However, this was very delicious and wanted to document and share it.</span><br />
<br />
<span style="font-size: x-large;">I been making this mousse as a cupcake topping for a client who follows the SCD protocol. It's also Paleo and GAPS friendly. It's dairy, egg and gluten free, but not considered vegan because it contains honey and bee pollen.</span><br />
<span style="font-size: x-large;">I get both, my raw honey and my bee pollen from <a href="http://www.andrewshoney.com/">Andrew,</a> the bee keeper with a stand in the Union Square Farmer's Market. This way I can make sure they are local and carefully produced.</span><br />
<span style="font-size: x-large;">Please note that if you suffer from pollen or bee allergies, you should leave out the bee pollen in the recipe. But if you are in the clear, bee pollen is an incredible superfood. It's rich in zinc, which is an essential mineral for our immune system. It also contains calcium, iron and potassium and all B vitamins (with the sole exception of B12), it has enzymes, increases stamina, and....Guess what? It's one of the richest sources of complete protein (contains all essential amino acids) on the planet and it's in a highly digestible form. For a bit more on pollen go <a href="http://foodmatters.tv/articles-1/10-amazing-health-benefits-of-bee-pollen">here</a>.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Now to recipe, and back to work...</span><br />
<br />
<b><span style="font-size: x-large;">LIME-AVOCADO MOUSSE WITH BEE POLLEN SPRINKLES </span></b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6fx4hWoPYzMvQ1AEsG6nx-guHO4XtswiCwdub4hdanGDwG-FPsIHE2nip8F8EOkkyMwlf0uMrFNIVb_meYGPPpM0mpsRicF_XH0fCyIcD0VDYFAPoG7QSzN0z_mTY_3jK-3sx69tXRA/s1600/avocado+mousse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6fx4hWoPYzMvQ1AEsG6nx-guHO4XtswiCwdub4hdanGDwG-FPsIHE2nip8F8EOkkyMwlf0uMrFNIVb_meYGPPpM0mpsRicF_XH0fCyIcD0VDYFAPoG7QSzN0z_mTY_3jK-3sx69tXRA/s640/avocado+mousse.JPG" width="640" /></a></div>
<br />
<b><span style="font-size: x-large;">Ingredients</span></b><br />
<br />
<span style="font-size: x-large;">1/3 cup raw cashew nuts, soaked overnight, rinsed and drained</span><br />
<span style="font-size: x-large;">2 small avocados, flesh only</span><br />
<span style="font-size: x-large;">1/4 cup raw honey</span><br />
<span style="font-size: x-large;">3 lime, juices and zest of 1 lime </span><br />
<span style="font-size: x-large;">1/4 teaspoon sea salt</span><br />
<span style="font-size: x-large;">2 tablespoons bee pollen </span><br />
<br />
<b><span style="font-size: x-large;">Method</span></b><br />
<span style="font-size: x-large;">Grind the cashews in a power blender (I use a Ninja 100Wts). Add the avocados and blend again until light and creamy. Add honey, lime juice and zest and salt. Blend again and season to taste. You might need more salt, or honey, depending on your preferences.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Divide the mousse among 5 serving bowls, jars or glasses. Sprinkle tops with pollen right before serving. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Mousse keeps well (and still green) for up to 2 days, covered airtight and refrigerated. It even freezes well (without the pollen) </span><br />
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-57508964561710962532013-11-12T15:05:00.000-05:002013-11-12T15:05:55.109-05:00From kitchen counter to face: an all-natural moisturizer<span style="font-size: x-large;">I come from a family of women whose faces don't wrinkle. No lasers, knives, needles, lotions, potions, peels. None. Maybe
just a facial scrub with Scotch-Brite<span style="font-size: xx-small;">TM</span> before bed when they remembered. That would be it.<br />
"Lucky me," you may say. Well...not really. I broke the genetic progression
of naturally smooth faces in the family. I'm definitely grateful for having skin, I
truly am. However, mine has required a lot of attention and care since
early childhood due to hypersensitivity to sunlight (transparent-pale skin),
acne, large pores, some scares with skin cancer, spots of every color
and size that could be a board exam for a dermatology fellow, and yes,
premature (I say it's premature, because I'm still 20 years old in my mind, and age is a mental state, right?)
signs of aging. All this to say, that ever since I can remember, I've
been in the quest for the perfect skin care product (which includes watching Cindy Crawford's infomercial at 2:00 AM, and even worse...ordering it), hoping that I'd
find the magical answer. I've amassed a great deal of products,
information, opinions and hopes. And for the last year, I've been
concocting my own, tweaking a bit at each batch with the hope of avoiding extra toxins and compounds that may keep me wrinkless now and make me sick (or bankrupt) tomorrow.<br />
I mentioned my homemade moisturizer recipe at a lunch, and a friend told me that's something she wanted to read about in my blog! Time has flown since then, and I've been busy writing an instructional baking book for beginner bakers (more on that later....), freelancing and preparing for some exciting events that I will be announcing soon. So, Megan, finally, it's here, and right on time, as the heaters are now on in everyone's households, the fall winds are blowing and the season is becoming more dehydrating and harsh on our skins.</span><br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">Alexandra's Moisturizer</span></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosST7KFjxVI8xMtlhOu_KodXzxZKP2qz_nnyP0dHel8uh0H435MDX_u6WV6H1grrY0OU2UfdyEuv0br_UbFH7CnHkFOe67Nbuvd1J0PfA-vjBJt24Ym4d1LHppMuMM6HXeJ-W3zG4Epc/s1600/oil+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosST7KFjxVI8xMtlhOu_KodXzxZKP2qz_nnyP0dHel8uh0H435MDX_u6WV6H1grrY0OU2UfdyEuv0br_UbFH7CnHkFOe67Nbuvd1J0PfA-vjBJt24Ym4d1LHppMuMM6HXeJ-W3zG4Epc/s640/oil+1.JPG" width="640" /></a></span></b></div>
<br />
<div style="text-align: left;">
<b><span style="font-size: x-large;">INGREDIENTS</span></b></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">30 g (2 tablespoons) raw red palm oil</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">30 g (2 tablespoons) virgin (or extra virgin) coconut oil</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">30 g (2 tablespoons) castor oil *</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">20 drops tea tree essential oil</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">20 drops neem essential oil</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">A few drops oil of oregano </span></b><span style="font-size: x-large;">(see indication in bottle for oral consumption and add that, as concentration varies depending on brand) </span><b><span style="font-size: x-large;"></span></b></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">10 drops lavender essential oil, optional</span></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: right;">
<b><span style="font-size: x-large;">*may be substituted for raw almond or extra virgin olive oil</span></b></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<b><span style="font-size: x-large;">METHOD</span></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">In a clean <u>glass</u> jar, combine all the ingredients. Cover and shake to mix. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">If coconut and/or red palm oil are solidified, place them first in the jar. Melt them by placing the jar in a small saucepan with simmering water. Remove immediately and add the castor and essential oils (don't heat essential oils or they may loose some of their strength)<b>.</b></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><b> </b></span><img alt="photo.JPG" class="hv" height="640" src="https://mail.google.com/mail/u/0/?ui=2&ik=ea31d44ea9&view=att&th=1424dd792992e3a1&attid=0.1&disp=thd&zw" width="478" /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Close jar and store away from light in a cool, dry spot. Use as needed (I use it twice a day: in the morning and before going to bed)</span><span style="font-size: x-large;">.</span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Makes about 1/3 cup of skin moisturizing oil.</span></div>
<div style="text-align: left;">
<br /></div>
<span style="font-size: x-large;">Rational behind the concoction:</span><br />
<span style="font-size: x-large;"> </span><span style="font-size: x-large;"><b>Red Palm Oil: </b>If you don't have some in your kitchen, I do recommend you get some, to make the moisturizer and to add to your meals (it has a slight peppery taste that is easily complemented with other flavors). I first tried this oil about 15 years ago when I went to Brazil for the first time. It's a traditional cooking oil in the North Eastern state of Bahia. The African slaves brought with them their beloved red palms into the New World, and the oil is still an essential ingredient in the most traditional dishes of the Northeast of Brazil. </span><span style="font-size: x-large;">I was ecstatic when I found it at Whole Foods, and you will soon see it everywhere else! Its deep orange color is due to its super high concentration of carotenes (beta-carotene and lycopene), which are powerful antioxidants. Our bodies transform carotenes into vitamin A, which is an essential nutrient for healthy skin (it prevents wrinkles, acne, helps rebuild tissue, helps healing scrapes and wounds and regulates cell growth). If that weren't all enough, r</span><span style="font-size: x-large;">ed palm fruit oil is also densely packed with tocotrienols, a form of vitamin E, another essential nutrient for healthy skin (an effective antioxidant that
helps fight free radicals, which are one of the major causes of premature skin aging). </span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><b>Virgin coconut oil:</b> this tropical fruit oil has regained popularity in the last couple of years. Its long term effects in modern cooking have not been shown yet, as it's more like a wait-and-see thing (I do use it often in my cooking and baking, but it's NOT the only oil I use). However, it's definitely a great moisturizer used for thousands of years. See <a href="http://ironyofbaking.blogspot.com/2011/08/oh-coconuts.html">here</a> for more information. </span> </span><br />
<br />
<span style="font-size: x-large;"><b>Castor oil</b> (which you shouldn't keep in your kitchen, but in the medicine counter, as it's a strong laxative, can help induce labor and</span><span style="font-size: x-large;"> start the flow of <a href="http://women.webmd.com/picture-of-the-breasts">breast</a> milk, but you don't want to ingest it in your salad!). It's traditionally used in India as skin care and has anti inflammatory and antimicrobial properties. </span><br />
<br />
<span style="font-size: x-large;"><b>Neem</b> is a tree that originated in India. Its bark, leaves, fruit, seeds and oils all
contain medicinal qualities. Neem is antiviral, antifungal, antibacterial, antiinflammatory and helps to relief pain. It's very high in antioxidants that protect skin from environmental damage. Contains carotenes and vitamin E as well. FYI: It doesn't have a pleasant smell!</span><br />
<br />
<span style="font-size: x-large;"><b>Tea Tree oil</b> is distilled from the leaves of the Australian melaleuca tree. It also possesses antimicrobial and anti-inflammatory properties. It has been proven effective in treating acne, warts, cold sores and that's why you can find it pretty much in every single beauty product available. </span><br />
<br />
<span style="font-size: x-large;"><b>Oil of Oregano </b>is a very potent <span class="label1"></span>antibiotic, anti-inflammatory, anti-bacterial, anti-fungal,
antioxidant, anti-parasitic, antiseptic, anti-viral, and disinfectant. Just what the face needs!</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Lavender- </b>I started adding it to counteract the bad smell of the neem oil, and it was a great addition, as lavender is also a potent natural antibiotic, antiseptic, detoxifier and it stimulates the immune system and tissue repair. And...in case the moisturizer doesn't help with the wrinkles, lavender is also a natural antidepressant! </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>NOTES: Keep castor oil and essential oils away from the reach of children and in clearly labeled containers. Don't use them before asking your doctor if you are pregnant, as essential oils are very concentrated. Also, discontinue using moisturizer in case your skin reacts adversely to it. My skin has been very happy, and I hope yours becomes happy too, but we're all different...</b></span><br />
<span style="font-size: x-large;"> </span><span style="font-size: x-large;">For some tips on healthy looking skin, go to: </span><br />
<span style="font-size: x-large;">http://www.mindbodygreen.com/0-1302/7-Ayurvedic-Skin-Care-Tips-for-Healthy-Glowing-Skin.html</span><br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.com0tag:blogger.com,1999:blog-1133299342793478943.post-39190772025465730902013-10-21T09:52:00.001-04:002013-10-21T09:52:06.833-04:00Challah: Nourishing our bodies and our spirits<span style="font-size: x-large;">I recently finished reading <i>The Slow Down Diet </i>by Marc David and loved it so much that I want to start it over again. So much to think about how we feed ourselves and what eating healthy really means... David argues that besides the commonly recognized nutrients, in order for us to function optimally, we should accompany our meals with <b>relaxation, quality, awareness, rhythm, pleasure, thought, story and the Sacred.</b></span><br />
<span style="font-size: x-large;">In Judaism, nothing encompasses all those better than challah. We now think of challah as a delicious, rich braided bread, but the term challah refers specifically to a portion taken from the prepared dough.</span><br />
<span style="font-size: x-large;">I personally love kneading the ingredients by hand. I find doing so extremely meditative, relaxing and it feels so good! I get to breathe, think, and hope. I know it can become a difficult task to knead 5 pounds of flour (the minimum amount required to make a blessing during the separation of the dough) into dough, so if you own a bread-maker or a standing mixer with a dough hook and would like to use them, by all means, whatever makes you happier is best! Just note, that you can mix the ingredients in separate batches, but once mixed, you should put all the batches together into one mass to be able to separate the dough to make "challah."</span><br />
<span style="font-size: x-large;">Once the ingredients are mixed together, a pliable dough forms after kneading (due to the development of gluten, a now dissed protein, but the one and only capable of giving bread dough elasticity). Then, the challah is left to rise until it doubles its volume (time varies among recipes, but it could be about 1 to 2 hours), a blessing is recited (if 5 or more lbs of flour were used) and a piece (actual size varies according to authorities from the size of an olive to the size of an egg) from the whole dough is taken. That piece is The Challah. The required pause is a time that connects our human effort with G-d and His miracles, His gifts to us and His limitless powers. The moment of the separation distinguishes our humanity from His holiness, but also becomes a bridge that connects them both. Here's a great opportunity to access G-d, ask for a spouse, healthy children, good livelihood and/or good health. It's a moment that makes us aware of what we are doing, it makes us think about our lives and it's a time that can bring us together as a community. The power of the challah grows exponentially when separated by many people for a common cause. <b>Please join me to make challah this week and include my friend's mother's name <span style="color: #8e7cc3;">Diana bat Sophie</span> in your prayer for a complete recovery.</b></span><br />
<span style="font-size: x-large;">The separated portion should be burnt (as a symbol of the challah that was given to the Priests in the times of the Temple). </span><br />
<span style="font-size: x-large;">Once the piece of dough has been taken, you can go ahead and focus on the esthetics of the loaves. A shiny golden challah is the perfect decoration for a beautiful Sabbath table, and can inspire everyone sitting around it. </span><br />
<span style="font-size: x-large;">Once shaped, you can wrap loaves up in plastic and freeze them. The freezer stops the rising process, but doesn't kill the yeast, so once the dough thaws, the rising continues. If you prefer, you can let the loaves rise a second time (about 45 min) and bake them in a 350 F oven. If it's late at night once you're done with shaping, no need to stay up waiting, just place shaped loaves in the refrigerator and let them rise overnight. The fridge slows down the rising but doesn't stop it completely.</span><br />
<span style="font-size: x-large;">Before baking, make sure your oven is preheated, brush challah with egg wash (if you want to), sprinkle it with toppings (again, up to you) and bake it. Here's comes the pleasure Marc David recommends: the smell wafting through your kitchen, a loaf that looks like a palpable miracle, tastes like glory and marks the rhythm of the weekly cycle. The fresh challah also carries along a story: your story, your hands, your creativity, your life, your thoughts and your prayers.</span><br />
<span style="font-size: x-large;">As for quality, making your own bread ensures you use no horrible artificial ingredients. You make something amazing out of very simple components, and that's why all the ingredients should be carefully chosen.</span><br />
<span style="font-size: x-large;">Then, the challah loaf is blessed, the bread is broken with friends and family, and who doesn't get excited by the first bite? Suddenly, everything seems happier, tastier, better. And then, at the end of the meal hailed by the challah bread, another blessing, this time, a special song of gratitude. </span><br />
<span style="font-size: x-large;">In a nutshell: challah is, an opportunity to feed our spirit, our bodies, most of our needs and connect with G-d through a tasty loaf of </span><span style="font-size: x-large;"><span style="font-size: x-large;">relaxation, quality, awareness, rhythm, pleasure, thought, story and the Sacred.</span> </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Here's a challah recipe I like, but feel free to use your favorite one. The internet and many cookbooks have tons of them. Your choice.</span><br />
<span style="font-size: x-large;">And please, please comment, ask or add on to this post in The Irony of Baking's FB page at: https://www.facebook.com/eatyourcakeandeathealthytoo </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>CHALLAH </b></span><br />
<span style="font-size: x-large;"><b>4 cups (960 ml) lukewarm water</b></span><br />
<span style="font-size: x-large;"><b>8 teaspoons dry yeast (3 1/2 packets)</b></span><br />
<span style="font-size: x-large;"><b>1 tablespoon honey </b></span><br />
<span style="font-size: x-large;"><b>5lbs bread flour </b>(all-purpose flour or white whole wheat flour can be used instead, try using organic)</span><br />
<span style="font-size: x-large;"><b>1 1/2 tablespoons fine sea salt</b></span><br />
<span style="font-size: x-large;"><b>1 1/2 cups honey </b>(I like using local honey from the farmer's market)</span><br />
<span style="font-size: x-large;"><b>5 large cage-free eggs (2 of them separated and egg whites reserved)</b></span><br />
<span style="font-size: x-large;"><b>1 1/2 cups plus 2 tablespoons expeller pressed safflower oil </b>(evoo, sunflower seed, rice bran, avocado or melted organic coconut oil can be substituted)</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>Additions: </b></span><br />
<span style="font-size: x-large;"><b>-1 tablespoon culinary grade lavender, crushed </b></span><br />
<span style="font-size: x-large;"><b>-Sesame, poppy, flax or chia seeds for topping</b></span><br />
<span style="font-size: x-large;"><b>-1/2 cup raisins and/or dried cranberries, cacao nibs or chocolate chips</b></span><br />
<br />
<span style="font-size: x-large;"><b> BEFORE YOU GET STARTED, MAKE SURE YOU KNOW THIS ABOUT WORKING WITH YEAST:</b></span><br />
<ul>
<li><span style="font-size: x-large;"><b>check expiration date on yeast</b></span></li>
<li><span style="font-size: x-large;"><b>treat yeast like a baby: test the water temperature for activating the yeast with the inside of your wrist, and if you'd bathe a baby in it, then it will work for the yeast. If in doubt, err on the colder side, as it would slow down the process, but water that's too hot would kill it </b></span></li>
<li><span style="font-size: x-large;"><b>yeast loves sweetness, so add 1 tablespoon of honey (or sugar) into the water for activating</b></span></li>
<li><span style="font-size: x-large;"><b>use a glass, ceramic or plastic bowl or cup to activate yeast. Metal may inhibit the process (trust me, it's happened to me) </b></span></li>
<li><span style="font-size: x-large;"><b>if the sweetened warm water and the yeast don't start bubbling after 5 minutes, toss the yeast and run to your nearest Food Emporium to get a new package</b></span></li>
</ul>
<span style="font-size: x-large;"><b> METHOD</b></span><br />
<span style="font-size: x-large;">1. Dissolve yeast in the lukewarm water with 1 tablespoon honey. Set aside.</span><br />
<span style="font-size: x-large;">2. In a huge bowl (or 2 large ones), mix flour and salt with a spatula or wooden spoon. Make a well in the center.</span><br />
<span style="font-size: x-large;">3. Pour into the well the remaining honey, the 3 eggs and two yolks, 1 1/2 cups oil and the activated yeast mixture (that should be bubbly and dense). Mix with a spatula and then knead, preferably with your hands, until the dough is elastic, and if you press it with a finger, the indentation disappears soon after it's made (it should bounce back). If using any additional ingredients like lavender or raisins, add at this point.</span><br />
<span style="font-size: x-large;">4. Combine all the dough if it was mixed in separate batches.</span><br />
<span style="font-size: x-large;">5. Cover dough with remaining oil all around, including the bottom and place back in its bowl. Cover bowl with plastic wrap or a moist kitchen towel and let to rise in a warm place until it doubles its volume (about 1:45 hour to 2 hours). Go to your spinning class, catch up on your email or make dinner, but make sure you set a timer (I usually ask Siri to tell me when the time has passed).</span><br />
<span style="font-size: x-large;">6. Now the most important part: separate the challah with a blessing, and be really aware of what you are doing to make the best of this special moment. Remember to add Diana bat Sophie into them!</span><br />
<span style="font-size: x-large;">7. Shape the challah (see tips below). Cover loaves loosely with plastic and let them rise again for about half hour.</span><br />
<span style="font-size: x-large;">8. Preheat oven to 350 F.</span><br />
<span style="font-size: x-large;">9. Brush loaves with the reserved egg whites, and sprinkle with seeds, if using</span><br />
<span style="font-size: x-large;">10. Bake until golden brown and when bottoms of challahs sound hallow when tapped. Time will depend on the size of the loaves made. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Enjoy your hard work, your connection with G-d, the good fortune of your prayers and the most special of foods...</span><br />
<span style="font-size: x-large;"><b> </b> </span><br />
<span style="font-size: x-large;"> <b>VARIATIONS:</b></span><br />
<span style="font-size: x-large;">*GLUTEN FREE CHALLAH:</span><br />
<span style="clear: left; float: left; font-size: x-large; margin-bottom: 1em; margin-right: 1em;">Substitute flour with 5 lbs of GLUTEN FREE OAT FLOUR mixed with 3 TABLESPOONS xanthan gum. Note that without gluten, dough will be hard to shape into braids. I have one of these challah molds to do the trick!<img class="fullScreen" height="200" src="http://ecx.images-amazon.com/images/I/31HSsGalesL.jpg" style="height: 500px; margin-left: 195.5px; margin-top: 28px; width: 500px;" width="200" /></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">*EGG FREE CHALLAH:</span><br />
<span style="font-size: x-large;">Omit eggs OR add instead 3 TABLESPOONS flax meal mixed with 9 tablespoons water</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"> <b> </b></span><br />
<span style="font-size: x-large;"><b>BLESSING FOR THE SEPARATION OF THE CHALLAH (you can say it in Hebrew, English or whatever language you want) From Chabad.org</b></span><br />
<span style="font-size: x-large;"><br /></span>
<div align="center">
<span style="font-size: x-large;"><b><i>Hebrew:</i></b>
<b><img align="middle" class="imagetablecenter" height="72" src="http://w3.chabad.org/media/images/68/RHTu689117.jpg" width="350" /></b></span></div>
<span style="font-size: x-large;"><b>
</b></span>
<div align="center">
<span style="font-size: x-large;"><b><i>Transliteration:</i><br />BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU B'MITZ-VO-TAV V'TZI-VA-NU L'HAF-RISH CHAL-LAH</b></span></div>
<span style="font-size: x-large;"><b>
</b></span>
<div align="center">
<span style="font-size: x-large;"><b><i>Translation:</i><br />Blessed are You, L-rd our <span class="glossary_item">G-d</span>, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.</b></span></div>
<div align="center">
<span style="font-size: x-large;"><br /></span></div>
<span style="font-size: x-large;"><b>
</b><b>Separate a small piece of dough, approximately one ounce, and say: "This is challah."</b></span><br />
<span style="font-size: x-large;"><b>
</b><b>Burn the challah by wrapping it in a piece of silver foil ands
placing it in the broiler, or by any other method. (If burning it inside
the oven, there should be no other food baking in the oven at the same
time.)</b></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><b>SHAPING CHALLAH: </b></span><br />
<span style="font-size: x-large;">Here are some suggestions, but visit The Challah Blog if you want more specifics:</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><span style="color: cyan;">http://www.thechallahblog.com/p/shapes-at-glance.html</span><b><br /></b></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">-You can make traditional 3-stranded braids, or could make each loaf by making a large braid and placing a smaller one on top lengthwise.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="http://culinarykosher.com/cooking-videos/wp-content/uploads/2012/10/Simcha-Challah.jpg" class="decoded" src="http://culinarykosher.com/cooking-videos/wp-content/uploads/2012/10/Simcha-Challah.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From http://culinarykosher.com/cooking-videos/wp-content/uploads/2012/10/Simcha-Challah.jpg</td></tr>
</tbody></table>
<span style="font-size: x-large;"> </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"> -No time or patience? you can make an impressive challah by shaping portions of dough (whatever size you want) into balls and throwing a bunch of them in a cake or loaf pan. There you have pull-apart challah. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="338" id="irc_mi" src="http://chickinthekitchen.com/wp-content/uploads/2012/02/120213pullapart.jpg" style="margin-left: auto; margin-right: auto; margin-top: 135px;" width="450" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From http://chickinthekitchen.com/2012/02/13/pullapart-challah-rolls/</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">-I like making 4-stranded challahs, you just remember to go: "over, under, over" from right to left, and then starting over with the strand to the left.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">-My favorite these days is Smitten Kitchen's round challah method that looks gorgeous and is so easy. </span><br />
<a href="http://www.flickr.com/photos/smitten/6192248255/" title="small center weave"><img alt="small center weave" height="160" src="http://farm7.static.flickr.com/6135/6192248255_c3ba337d5c_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/smitten/6192249159/" title="weave to the right!"><img alt="weave to the right!" height="160" src="http://farm7.static.flickr.com/6167/6192249159_78447f38c3_m.jpg" width="240" /></a><br />
<a href="http://www.flickr.com/photos/smitten/6192767124/" title="weave to the left!"><img alt="weave to the left!" height="160" src="http://farm7.static.flickr.com/6168/6192767124_8fc87366a2_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/smitten/6192767638/" title="tuck corners under and behold awesomeness"><img alt="tuck corners under and behold awesomeness" height="160" src="http://farm7.static.flickr.com/6177/6192767638_90098e3d52_m.jpg" width="240" /></a><br />
<span style="font-size: x-large;"> <span style="font-size: small;">From: http://smittenkitchen.com/blog/2011/09/apple-and-honey-challah/</span></span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"> </span><br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-86052521086819635682013-10-03T13:35:00.005-04:002013-10-03T13:35:54.927-04:00The Food Pharmacy<span style="font-size: x-large;">This past week, two people dear to my heart suffered from bad burns in their arms while in their kitchens. One of them rubbed butter on the wound right after the burn, which was a TERRIBLE mistake, as fat retains heat and that's exactly the opposite you need when the skin needs to cool down. </span><br />
<br />
<span style="font-size: x-large;">Due to those two burns and in preparation to the imminent arrival of the flu (and regular cold) season with all its greatness, I decided to use this post to write about the most potent food-derived remedies I know of and that I have successfully used with my family.</span><br />
<br />
<span style="font-size: x-large;">Of course, as much as I love telling people what to do, this is no substitution for medical advice!</span><br />
<br />
<span style="font-size: x-large;">Now, let's get back to the burns. As many of us know, instead of oil, something cooling like ice or cold water is the way to go. My grandmother used to rub egg whites on burnt skin, and I remember it healing quite well, however, some doctors do not recommend that, as there's a concern for infection.</span><br />
<br />
<span style="font-size: x-large;">A great (in my opinion, the best) option is to always keep available a jar of good raw honey. </span><span style="font-size: x-large;"><span style="font-size: x-large;"> I wrote about it extensively</span><span style="font-size: x-large;"> <a href="http://ironyofbaking.blogspot.com/2012/01/getting-old-honey.html">here.</a> But I'll recap.</span> To a certain degree, all <b>raw</b> good quality honey has antibacterial, antiviral, anti-fungal and anti-inflammatory, properties and compounds that help reduce pain and stimulate tissue repair. However, the strength of all those compounds vary from honey to honey depending on how it was produced, its place of origin, and the kind (s) flowers it derived from. Darker colored honeys tend to have stronger medicinal properties, but it's not a rule. </span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: x-large;">Manuka honey has been widely studied and has shown amazing results for healing skin wounds and burns. </span></span><span style="font-size: x-large;">Manuka is a specific kind of honey derived from the pollen of the Manuka bush flowers that are native to New Zealand. This particular honey contains a strong antibacterial compound (MG), and honey producers in that country developed a scale to rate the potency of each specific batch of manuka honey depending on its concentration of MG. That rating system is called UMF, and in order to be considered of therapeutic level, the manuka honey should have a minimum of 10 UMF (and that's marketed as Active Manuka Honey). That's why if you decide to invest (yes, for all the reasons stated above, producing, transporting, distributing and buying manuka isn't cheap) in a container of manuka, make sure you purchase one that is above 10.</span><br />
<br />
<span style="font-size: x-large;">With all this said, a local raw honey might (or might not) be as effective and full of amazing compounds as a jar of manuka, but there aren't any rating systems established in the U.S. A farmer's market is a great place to buy local honey, and the person selling it might know about the composition of his/her honey, and to some extent, all honeys contain beneficial compounds. Avoid giving honey to children under 1 year of age and don't go for the $2.00 squeeze bear of processed (pasteurized) honey. That's been depleted from all the goodness.</span><br />
<span style="font-size: x-large;">Since honey never spoils, it's a no-brainer to always keep a jar in the cupboard (or in the medicine cabinet).</span><br />
<br />
<span style="font-size: x-large;"></span><span style="font-size: x-large;">I did criticize above the old belief that butter heals burns as a false remedy passed by our mothers or grandmothers. But credit is due to our mothers, grandmothers, and great, great, great, great....great grandmothers and their herbal, food, home and folk remedies. Many of them are now being backed by science as the best ways to make us feel better and help us recover without scary side effects.</span><br />
<br />
<span style="font-size: x-large;">Chicken soup, chamomile tea, brewer's yeast, rice and carrots, burnt orange juice...Which ones did you grow up with? I'd LOVE to hear from your personal home remedies, please share in The Irony of Baking's FB page <a href="https://www.facebook.com/eatyourcakeandeathealthytoo">here</a>. </span><br />
<br />
<span style="font-size: x-large;">In my family, <b>freshly squeezed lime juice with honey </b>were essential when we had a cold, and I keep giving that to my children. The vitamin C from the citrus and the properties of the honey are proven to help the healing process. Remember to use <b>RAW honey! </b> </span><br />
<span style="font-size: x-large;">At my friend Karla's home, they took it to the next level: the concoction also had <b>fresh minced garlic</b>, which although didn't make it quite as palatable, the allicin and other active compounds in garlic contributed even further with their strong anti-viral, anti-bacterial and anti-fungal properties (plus garlic also helps prevent cancer, heart disease and inflammation).</span><br />
<br />
<span style="font-size: x-large;">I grew up in a household were home remedies, homeopathy, shamanism (although this one freaked me out), acupuncture (I never forgave my mom for that one!), herbology and traditional medicine were all welcome, and I'm thankful for that (with some exceptions). When we had bad coughs, while in bed ready to sleep, an adult would iron a couple of sheets of newspaper <i>a la Downton Abbey</i>, and still warm (but not burning), would put them directly on our chests and backs, then PJ's on top, blankets and we were supposed to sleep. That's where the problem was: the smell of warm newspaper made me gag and the stiff pulp pajama that creaked as I tried to move left me sleepless. How was I supposed to get better? That's why I don't iron my children when I put them to bed (nor subscribe to the NYT), and why when my grandmother called me to praise the wonders of <b>Oil of Oregano</b> to heal/prevent coughs and colds, I was a bit skeptic. </span><br />
<br />
<span style="font-size: x-large;">But then, Gwyneth, my idol, also raved about the pizza joint-smelling extract; and I was all in (pathetic...I know, but when Gwyneth says jump, I jump!). <b>Oil of oregano</b> (make sure it's good quality) is a very potent <span class="label1"></span>antibiotic, anti-inflammatory, anti-bacterial, anti-fungal,
antioxidant, anti-parasitic, antiseptic, anti-viral, and disinfectant. It's quite strong, so it must be diluted before consuming it or using it topically, and the dilution depends on the concentration of the specific one you find. Make sure to read the directions on each specific bottle, as the recommendations may range between 4 and 40 drops! For adults, I use the recommended dosage and I mix it with honey or in a smoothie, the minute we start feeling sick, and for children, I add half of the recommended amount to their honey and lime mixture. It's remarkably effective. </span><br />
<br />
<span style="font-size: x-large;">Another successful tip from my grandmother's repertoire is <b>Celery Tea.</b> It works like magic for menstrual cramps. I tried to find something about it online, and although I found recommendations for celery seed tea, grandma taught me that if you steep a couple of celery ribs (and leaves) in hot water for about 10 minutes, and sip it (you could add honey) you can be ready to roll out of bed and go about your day as if no monthly visits had tortured you before the tea. I couln't find much science to back it up, but all my friends from high school adopted the remedy due to its success. It does work!</span><br />
<span style="font-size: x-large;"><b> </b></span><br />
<span style="font-size: x-large;">For stomach ache, I grew up with the typical (and very effective due to its calming and anti-inflammatory compounds) <b>chamomile tea</b>. When I got pregnant for the first time and suffered from morning sickness all day long, I learned about the effectiveness of <b>ginger</b> for nausea and indigestion. But that's not all about ginger. Read <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72">this </a>and you'll always keep some of this fresh root handy.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">And I couldn't go on without mentioning <b>turmeric</b>, which is an incredible anti-inflammatory and antioxidant rhizome. You can easily purchase it in dry (or fresh) form and add it to dishes, smoothies or tea when you suffer from any sort of inflammation to accelerate the healing process. The turmeric compounds (AKA curcuminoids) are absorbed by our bodies much better, when consumed combined with black pepper and/or with fat. Some good ideas are curry dishes (with coconut milk, coconut oil) or olive oil, nut butters, avocados, or even with chocolate!</span><br />
<br />
<span style="font-size: x-large;">Now...don't even get me started on fermented foods, especially right after a round of antibiotics. The more kinds of cultured foods, the better your flora will get restored. My mom Z"L used to give us brewer's yeast. It was a bit disgusting, but after reading about our microbiota, I realized how wise she was to force us to swallow it! For my whole spiel on that, read my post <a href="http://ironyofbaking.blogspot.com/2013/08/inside-our-gut-feelings.html">here</a>.</span><br />
<br />
<span style="font-size: x-large;">In case you weren't in the mood to read all my marvelous prose at length, here's the bottom line on which food helps with each health issue (remember: don't substitute these for a visit to the doctor): </span>.<br />
<br /><span style="font-weight: bold;"> </span><br />
<br />
<ul>
<li><span style="font-size: x-large;"><b><span style="color: #674ea7;">COLDS:</span></b> Fresh citrus, raw honey, freshly minced garlic, oil of oregano.</span></li>
</ul>
<br />
<ul>
<li><span style="font-size: x-large;"> </span><span style="font-size: x-large;"><b><span style="color: #674ea7;">BURNS:</span></b>Manuka honey (or other raw dark hued honeys) </span></li>
</ul>
<br />
<ul>
<li><span style="font-size: x-large;"><b><span style="color: #674ea7;">INFLAMMATION:</span></b> Curry powder (turmeric</span></li>
</ul>
<br />
<ul>
<li><span style="font-size: x-large;"><b><span style="color: #674ea7;">MENSTRUAL CRAMPS:</span></b> Celery tea</span></li>
</ul>
<br />
<ul>
<li><span style="font-size: x-large;"><span style="color: #674ea7;"><b>STOMACH ACHE/INDIGESTION</b>:</span> Chamomile tea, and/or ginger tea </span></li>
</ul>
<br />
<ul>
<li><span style="font-size: x-large;"><span style="color: #674ea7;"><b>NAUSEA</b>:</span> Ginger </span></li>
</ul>
<br />
<span style="font-size: x-large;"><span style="color: #674ea7;"><b><span style="color: #6aa84f;">FERMENTED FOODS</span></b><span style="color: #783f04;"><b><span style="color: #6aa84f;">:</span></b> Consume regularly to help maintain health and especially after consuming antibiotics to restore your gut with good microorganisms and prevent invasion of bad ones. </span> </span></span><br />
<br />
<br />
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-87479478006365011862013-09-12T12:49:00.001-04:002013-09-15T15:21:25.408-04:00The Break<span style="color: #783f04;"><span style="font-size: x-large;">I love NYC and I'm thankful for the privilege of living here, I've said that before. However, summer in the City is a tough, steamy business. And that's why whoever is able, leaves Manhattan every Friday by 2:00 PM or moves out for the entire season, fleeing to the beach or the country, near water, green, and trees. It's kind of a survival mechanism of everyone who can afford it logistically, financially, professionally and physically. For the last 12 years, we've spent summer in the City, and tried to take advantage of the amazing possibilities it has to offer during the hot months: concerts, The High Line, plays, Governors Island, playgrounds with sprinklers, Central Park, ice cream trucks, The Met's Roof Garden, Statue of Liberty, and the list keeps going. However, I do feel at unrest when the neighborhood turns into a ghost town. </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">Added to that feeling was the fact that my children refused to get into the swimming pool at every possible occasion. At 6-years-old, my son was even afraid of getting into the water! As a parent, even if I suck at many things, it's clear to me that I need to facilitate my kids basic survival skills, and swimming is on top of the list. </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">Then the plan took shape: some very dear relatives with an empty apartment in Florida agreed to lend it to us. I thought there was no better encouragement for my non-swimmers to jump into the pool than the thermometer hitting the 90s and the peer pressure of day camp mates that have been swimming like dolphins since they were 2 months old. My heart is at rest now that both kids are diving in and comfortably swimming, yes doggy style, but that's enough to survive! </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">I had lots of projects to take care of while we were in Florida: I brought some work with me and I was going to draw, paint, write a book, make my own yoga retreat by the pool, figure out how to fix the comments section on this blog, post weekly, become proficient in social media, detox my life, my soul, my body; and solve the whole professional tongue twister I've got myself into. </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">But...as it happens when you are having fun (and when you have to drive kids to and from day camp, and you examining the isles at Whole Foods one product at a time), I didn't accomplish most of my goals. However, stepping out of my life routine did marvels. It helped me think, and start putting together my life after a couple of complex years. I'm a nutritionist with a master's in food studies, a certified pastry chef, a former cake designer, the owner of a tiny artisanal baking company of wholesome products, a <i>blogger</i>, a recipe developer and tester, someone who loves painting and learning about art, a writer who writes in a language that she's barely proficient in, a health food chef and advocate, a teacher and an ice cream lover! I studied and read a lot while I was away, I saw friends I had not seen in a long time, and I visited with myself too. There was no oven in the apartment, which at the beginning worried me. What was I going to do without one? The impossibility of an oven ignition ignited many other things in my brain. I made some tasty raw treats and not baking gave me the break and clarity that I needed more than I thought. The most exciting decision is that I'm getting certified as a Health Coach, and will soon launch my own practice. I hope this is the last piece of the puzzle that I've been trying to put together for almost 20 years, where my love for food and cooking, my history with eating (not always healthy, but where health has prevailed, and often related to my emotions), and the passion I feel about the culture, science, art and psychology that surround food, can come together while I work with people to help them feel happy and peaceful about eating well. </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">Sometimes, we just need the break and step outside in order to understand ourselves better. I'm very thankful for having had this opportunity, and I hope I can learn to remove myself routinely in different ways when I need answers in my life.</span></span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;"><span style="font-size: x-large;">I learned that stepping out is so helpful, that we started a tostada (or taco) night tradition that allows me to step out of the kitchen on a weekly basis. </span></span><br />
<span style="color: black; font-size: x-large;"><span style="color: #783f04;">While in Florida, during one of my multiple visits to Whole Foods, I found</span> <a href="http://www.amazon.com/Charras-Natural-Baked-Tostadas-8-5/dp/B004SK37DU/ref=sr_1_5?ie=UTF8&qid=1378164084&sr=8-5&keywords=tostadas+charras"><span style="color: cyan;">these amazing Mexican oven baked flat tortillas </span></a></span><br />
<br />
<span style="color: black; font-size: x-large;"><span style="color: cyan;"><img alt="http://ep.yimg.com/ca/I/mex-grocer_2268_286619078" class="decoded" src="http://ep.yimg.com/ca/I/mex-grocer_2268_286619078" /> </span> </span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">And why do I make a big fuzz over them, since every supermarket carries taco shells, tostitos and tortilla chips? </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">Well, tortilla shells are an American invention. Most brands are greasy and full of additives and GMOs, so I wouldn't recommend those. These ones are flat and made just with ground corn processed with limewater, which is an ancient Mexican method of making tortillas, called <i>nixtamalizacion</i>. By adding the alkaline solution, the calcium content of the tortillas goes up to the roof, and the availability of the corn's B vitamins and aminoacids also increases considerably. Unfortunately, I can't find them in Manhattan and I'm waiting for my amazon order to arrive. In the meanwhile, I've been using organic tortilla shells, which aren't as nutritious as the nixtamalized tortillas, but at least don't have GMOs nor weird chemicals, and since I won't let a fightless dinner every week to pass, the shells will do for now.Alternatively, you can purchase corn tortillas and toast them on a baking sheet in the oven until they are firm; or, you can make your own tortillas from scratch using masa harina flour (nixtamalized corn flour), it's very easy, although a bit labor-intensive for a stepping-out-of-the-kitchen dinner. I'll blog about the how to soon!</span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;"><br /></span></span>
<span style="color: #783f04;"><span style="font-size: x-large;">So, how does tostada night work? </span></span><br />
<span style="color: #783f04;"><span style="font-size: x-large;">Here's the tostada night scene:</span></span><br />
<span style="color: black; font-size: x-large;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bxzhFwjpAxx6Cb8l7qzWWyIN0-jTL1RZlLM6zoKTOy94S4dY3lfYDgFEgATkulamPSvJVmmcU3A_1dZp-_WHveBntRAZkg0dDqXQYQDEYLgrIOvAaFnWOArcS_HEShcUzKySh6pDSKM/s1600/tostada+night+scene.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bxzhFwjpAxx6Cb8l7qzWWyIN0-jTL1RZlLM6zoKTOy94S4dY3lfYDgFEgATkulamPSvJVmmcU3A_1dZp-_WHveBntRAZkg0dDqXQYQDEYLgrIOvAaFnWOArcS_HEShcUzKySh6pDSKM/s640/tostada+night+scene.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Collage made on a CB2 catalog spread with cutouts from other magazines, watercolors, labels, washi tape and Lego figures</td></tr>
</tbody></table>
<span style="color: black; font-size: x-large;"><br /></span>
<span style="color: black; font-size: x-large;"> </span><br />
<ul>
<li><span style="color: #783f04;"><span style="font-size: x-large;">I make some beans (OK, canned also work if I lost you at "I make". I recommend EDEN organic brand, because it's can is BPA-free and they are unsalted and prepared with kombu seaweed, which makes them more digestible) </span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">Cut up MANY different veggies in a variety of colors (I often enlist my kids help): Romaine, red cabbage, zucchini ribbons (use a peeler all the way through), sliced radishes and/or kohlrabi, baby spinach, carrots, corn, assorted sprouts, etc</span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">Make guac: Just avocados, fresh lime juice and sea salt, but feel free to add in onion and jalapeno or serrano chiles and cilantro.</span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">I dice fresh tomatoes and season them with raw apple cider vinegar, a tiny bit of avocado oil, sea salt and fresh herbs, if I have them at hand.</span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">Organic store-bought mild salsa</span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">Goat milk yogurt or Greek yogurt (or sour cream) </span></span></li>
<span style="color: #783f04;">
</span>
<li><span style="color: #783f04;"><span style="font-size: x-large;">Shredded cheese or crumbled goat or sheep cheese.</span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLe9URmTheWwcY4JzhzjjlepG1EZU25-z3QWNfltunKzQDFUXOUhmIc4u0ipO_E2mjqJqPCqm7UFWJtwx5eUNMBvt2w_wPbgcBg7CJjxt8AKIzQWToCgmrS11Mmz4zyPokAoUhhJ0DJ0/s1600/IMG_1440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLe9URmTheWwcY4JzhzjjlepG1EZU25-z3QWNfltunKzQDFUXOUhmIc4u0ipO_E2mjqJqPCqm7UFWJtwx5eUNMBvt2w_wPbgcBg7CJjxt8AKIzQWToCgmrS11Mmz4zyPokAoUhhJ0DJ0/s640/IMG_1440.jpg" width="480" /></a></div>
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<span style="color: #783f04;"><span style="font-size: x-large;"> The rules are that the tortilla(s) should contain at least beans and 1 vegetable and everyone prepares his own. By having the fresh veggies in separate bowls, my kids end up eating way more of them than if I ever served them on a plate or combined and they love customizing their meal. They have their protein, their veggies, their fiber, their minerals and vitamins, their texture contrast and their independence (and mine!). </span></span><br />
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<span style="color: black; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXHcdkNfEOWY5QKVGv1kDorgArbyqZwq6RlCuYZ3UJL-PhN4fot1qeUiH3N0EecE2ny6DFxoSUlVWq4PKsOGcEtvwKzBXsdHqWW16GOHzQIyPsSylwPeuS9F8cxJleBKsRv604xNdhlA/s1600/IMG_1441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXHcdkNfEOWY5QKVGv1kDorgArbyqZwq6RlCuYZ3UJL-PhN4fot1qeUiH3N0EecE2ny6DFxoSUlVWq4PKsOGcEtvwKzBXsdHqWW16GOHzQIyPsSylwPeuS9F8cxJleBKsRv604xNdhlA/s640/IMG_1441.jpg" width="640" /></a></span></div>
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;"><span style="font-size: x-large;">*You can also cook ground beef, chicken or turkey and offer it along. If you keep kosher, just omit the yogurt or sour cream and serve <a href="http://www.daiyafoods.com/our-products/mozzarella">Daiya</a> vegan <i>cheese</i> instead of dairy cheese.</span></span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;"><span style="font-size: x-large;">I should have written posts before Rosh Hashanah and Yom Kippur, but I was swamped with work. For pre-fast tips, please visit last year's post at: </span></span><br />
<br />
<span style="color: cyan;"><a href="http://ironyofbaking.blogspot.com/2012/09/after-flood.html"><span style="font-size: x-large;">http://ironyofbaking.blogspot.com/2012/09/after-flood.html </span></a></span><br />
<span style="color: black; font-size: x-large;"><br /></span>
<span style="color: #783f04;"><span style="font-size: x-large;">And here's the link to my Rosh Hashanah posts for Kosher Scoop. They were inspired for the New Year, but are great for the rest of the Holidays:</span></span><br />
<span style="color: black; font-size: x-large;"></span><br />
<span style="color: black; font-size: x-large;"></span><br />
<span style="color: black; font-size: x-large;"><a href="http://kosherscoop.com/2013/08/apples-and-honey-from-appetizer-to-dessert/">Apples and Honey--From Appetizer to Dessert. </a></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: x-large;">If you observe Yom Kippur, have a meaningful fast and G'Mar Chatimah Tova. If you don't, enjoy the day and have a delicious meal thinking of your Jewish friends!</span></span>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-68641412094488588652013-08-01T14:17:00.000-04:002013-08-01T15:07:15.001-04:00Inside Our Gut Feelings<span style="font-size: x-large;">I'm incredibly hyped about this post. I've seriously lost sleep thinking, reading and working on it! What I'm about to write, and I actually started to brush upon it in my last post, is the future. It's where conventional and alternative medicine, science, cuisine and of course, the industry, will head to for the upcoming years, and hopefully converge. </span><br />
<br />
<span style="font-size: x-large;">Let's start with some good news: your body (and mine) weighs 4 pounds <b>less</b> than the number that the scale registers! </span><br />
<br />
<span style="font-size: x-large;">Now that I've captured your attention, I'll explain. There's no new theory of gravity. What happens is that we have an extra<i> organ</i> in our body, that is not really part of our body (nor an actual organ) that weighs a bit more than 4 lbs. This <i>organ</i> is our intestinal (gut) flora, aka microbiome, biome, biota, friendly or good bacteria.</span><br />
<span style="font-size: x-large;">And why do I keep referring to it as an organ if it isn't one? Because the trillions of microorganisms (mostly bacteria, but there also are yeasts and other beings, which vary from person to person,) that populate our GI tract have such vital functions in our bodies, that they are as important as an actual organ. And we should take care of them!</span><br />
<span style="font-size: x-large;">Lately, more and more findings have been taking place regarding the amount, variety and actions of the microbiota, although a lot is still unknown. There's some exciting research going on, such as the <span style="color: black;"><a href="http://americangut.org/">American Gut Project, </a>which attempts to map all the microbes living in the bodies of the thousands of subjects of the general public (anyone who desires to participate in the study can do so, click on link above if you're interested) to understand the</span> correlation between people’s lifestyle, diet, and health status with the makeup of their microbial community. </span><br />
<span style="font-size: x-large;"><span style="color: black;">In past posts I've mentioned pro and prebiotics (just look at the previous entry), which are the stage names assigned to the friendly or good microorganisms that populate our gut (probiotics) and the food (prebiotics) that nourishes and helps them proliferate. So, to make it clear, probiotics are the bugs and prebiotics are their food.</span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: black;">So, what's the big deal</span></span><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: x-large;"><span style="font-size: x-large;">?</span></span></span></span> Here's what we already know about the functions of the gut flora:</span></span><br />
<br />
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">PROTECTIVE: The biota keeps at bay pathogenic microorganisms in various ways:</span></span></li>
</ul>
<span style="font-size: x-large;"><span style="color: black;">- It occupies the physical space in our gut</span></span><br />
<span style="font-size: x-large;"><span style="color: black;">- It consumes the nutrients that the pathogens may need</span></span><br />
<span style="font-size: x-large;"><span style="color: black;">- It produces anti-microbial factors that would attack the unwanted bacteria, viruses and/or funghi. </span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: black;">This explains why tourists may get<i> Moctezuma's Revenge</i> on their Mexican vacation (or anywhere else...), while the locals, whose floras are populated differently, can eat/drink the same things without suffering from food poisoning. Remember the scene in </span></span><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: x-large;"><span style="color: black;">the <i>Sex and the City </i>movie (part 1) after </span></span>Charlotte accidentally drinks water from the shower in Cabo</span></span><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: x-large;"><span style="font-size: x-large;">?</span></span> </span></span><br />
<br />
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">STRUCTURAL: </span></span></li>
</ul>
<span style="font-size: x-large;"><span style="color: black;">- The biota strengthens the host's immunity by triggering the secretion of IgA, a relatively non-inflammatory antibody that prevents foreign substances from being absorbed into the intestinal cells.</span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: black;">- It forms a physical barrier between the inside of the gut and the bloodstream.</span></span><br />
<br />
<span style="font-size: x-large;"><span style="color: black;">- It tightens the cell junctions (space between intestinal cells), so no unwanted compounds can permeate in between cells, avoiding leakage. A leaky gut is when certain particles that shouldn't permeate from the intestines into the bloodstream, do make their way into the blood and cause reactions that could end up in inflammation, and therefore, disease, such as <b>metabolic syndrome, eczema, allergies, asthma, celiac disease, Crohn's disease, IBD, other autoimmune diseases, even autism. </b></span></span><br />
<br />
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">METABOLIC:</span></span><span style="font-size: x-large;"><span style="color: black;"> The microbiota is involved with our digestion, absorption and metabolism of certain vital substances. </span></span></li>
</ul>
<span style="font-size: x-large;"><span style="color: black;">- </span></span><span style="font-size: x-large;"><span style="color: black;">It helps break down foods we can't digest</span></span><br />
<span style="font-size: x-large;"><span style="color: black;">- It synthesizes vitamin K, B1, B2, B3, B6 and B12, certain neurotransmitters (including "feel-good" serotonin), enzymes, </span>and other essential nutrients, such as
amino acids and short-chain fatty acids, some of which play a role in brain function, and may even modify our temperament. </span><br />
<span style="font-size: x-large;">- It produces signaling chemicals that regulate our appetite, satiety and digestion. </span><br />
<br />
<span style="font-size: x-large;">All this has such a powerful impact, that <b>it's been suggested that the composition of our biota may be as, or even more important, than our genetic makeup</b>. The most promising part is that although we are pretty much stuck with the biology we inherited from our parents, the composition of our biota can be modified, restored (or damaged) and cultured. And since microorganisms' adapt and multiply way faster than our bodies, this might work in our favor to help us adapt to changes in the environment and increase our immunity.</span><br />
<br />
<span style="font-size: x-large;">To understand a bit better all this impossible-to-understand stuff, let's talk about how we get our specific gut flora: While we are in our mother's womb, we are sterile, but during birth, we pick up our first batch of microorganisms from our mother's birth canal (OK, vagina). Then, breast milk follows. Once thought to be sterile, mother's milk contains both, pre and probiotics, which stimulate the colonization of the baby's gut (it's been shown that C-section and formula-fed babies' biota doesn't resemble as much to their parents' gut flora, but more to their skin's, which might not be as protective as the former). Then, during the first 3 years of life, with the introduction of solid foods and the environment (remember</span><span style="font-size: x-large;"><span style="font-size: x-large;">?</span>, those are the years during which babies and toddlers put everything into their moths and you pray that she survives after licking everything in the playground's sandbox), the biota shapes into a more stable, adult-like microbioma, that could still change, but not as readily as in the first 3 years, because the flora is more strongly established, and the new microorganisms would have to fight harder for a spot in our gut. All those practices of boiling the baby's pacifier every time it falls (best results are when the parents lick it!) and spraying all the toys and surfaces with Lysol after a play date, although well-intentioned, might not be for the best (not judging, I did it myself!). Why</span><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">? Because by wanting to kill the bad germs, we're wiping out too the ones our little ones need, and we're interfering with the development of their bioma. </span></span>I have nothing against cleanliness, but we might have to chill a bit in the antibacterial end, and learn when we should resort to Clorox, Purell or boiling water, and when just a milder way of cleaning would be best. </span><br />
<span style="font-size: x-large;">A factor that interferes severely with the composition of our bioma at any age is the use of antibiotics; which are some times necessary to preserve our health, but the abuse of them might put it in danger. Antibiotics kill the bad, but also the good microorganisms inside us. It's a good idea to make an effort to restore and replenish our flora after using antibiotics. This is easier said than done, as we don't know exactly what kinds and amounts of bugs we should ingest as probiotics (and variety seems to be key in a healthy flora), because we don't know with precision which ones we had before the antibiotics, and because often, probiotic supplements are not really what they state they are (no regulation!), or they don't survive the stomach's acidity. Although there are some proven to work. So far, diet might be the most controllable tool we have to work on our gut microcommunity from home and easily. Since foods are complex compounds, not isolated beings or nutrients, and are influenced by the environment where they were produced, non-industrialized foods might be the best vehicles of diverse good bacteria we have.</span><br />
<span style="font-size: x-large;">It's important to include:</span><br />
<ul>
<li><span style="font-size: x-large;"><b> Fermented foods</b> (the fermentation process is caused by good bacteria and in some cases yeast), so they contain the actual bugs (probiotics). The most widely available are: kefir, yogurt (both with "live cultures," don't bother if the label doesn't state they are live this), and raw (again, don't bother if they're pasteurized) kimchi, sauerkraut, kombucha, miso, tempe and some pickles. Or, venture into making your own!</span></li>
<li><span style="font-size: x-large;"><b>Prebiotics (mainly fiber): </b>Different microorganisms eat different foods, so a variety of types of fiber (plant foods) is key to support a diverse community of microbes: whole grains, root vegetables, nuts, beans, bananas and other fruits, bran, leafy greens, Jerusalem artichokes, asparagus, garlic, onions, and avocados. For more on fiber, click<a href="http://ironyofbaking.blogspot.com/2012/09/big-balls-of-fiber-ok-small-ones.html"> here</a>. Among other prebiotics are raw honey and raw apple cider vinegar.</span></li>
<li><span style="font-size: x-large;"><b>Unprocessed foods: </b>Quoting <a href="http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&_r=1&">Michael Pollan </a>(my favorite activity, and I must say I was tempted to just copy and paste the whole article!) <a href="http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&_r=1&">in </a><i><a href="http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&_r=1&">The NY Times magazine</a>:</i><b> </b>"</span><span style="font-size: x-large;">The less a food is processed, the more of it that gets safely through
the [entire]
gastrointestinal tract and into the eager clutches of the
microbiota." Processed foods have been "predigested" for us, by removing layers of compounds and nutrients that our bodies and our biota need. A diet rich in processed foods with no fiber (or artificially added fiber that doesn't contain all kinds of fiber), lots of refined sugar, artificial chemicals and fats, doesn't feed our microbiota what it needs, so we're not only depriving our body from nutrients, but we're being rude hosts! Besides variety and nutritional structure of the food, the preparation (less is more) of it also affects the flora. As Pollan writes, "al dente pasta, for example, feeds the bugs better than soft
pasta does; steel-cut oats better than rolled; raw or lightly cooked
vegetables offer the bugs more to chomp on than overcooked, etc." So be gracious to your gut when you prepare a meal!</span><span style="font-size: x-large;"> </span></li>
</ul>
<span style="font-size: x-large;">Scientists claim they are still far from completely understanding all the implications and mechanisms of our microbiota, thus refuse to make statements and reach conclusions too early. However, while researching this fascinating topic, I found out about Dr. Natasha Campbell-McBride</span>. <span style="font-size: x-large;">She became a medical doctor in her native Russia, practiced as a Neurologist and Neurosurgeon and later moved to the UK, where she earned a postgraduate degree in Neurology and another one in Nutrition. After her own child was diagnosed with autism, she developed a diet to treat him. Her results where so amazing, that she ended up "working with hundreds of children and adults with neurological and psychiatric
conditions, such as autistic spectrum disorders, attention deficit
hyperactivity disorder (ADHD⁄ADD), schizophrenia, dyslexia, dyspraxia,
depression, OCD, bi-polar disorder and other
neuro-psychological and psychiatric problems," and published her first book with the diet protocol (followed by 2 more books ), called <i>Gut and Psychology Syndrome</i> (GAP Syndrome or GAPS)™. The term refers to "a condition which
establishes a <b>connection between the functions of the digestive system
and the brain</b>." She believes that an intestinal flora that is not well balanced or is damaged is to blame for for an endless list of diseases and conditions (that start with a leaky gut). One of the reasons why she caught my interest when I first read about her was that her diet is a modification of the SCD (Specific Carbohydrate Diet), a diet I'm familiar with through a client of mine who's been able to control his Crohn's disease completely (no medication whatsoever) by following the SCD, which is a restrictive diet, that offers great results for many digestive disorders. It requires lots of will power, organization and commitment, but it works! Dr Campbell-McBride's version aims to detoxify the body and once it's clean, to the biota (she claims that plant foods detoxify and cleanse our bodies, while animal foods help build and feed them...). Her method differs a lot from conventional medicine and she encourages, among other things, the consumption of homemade fermented foods, including the use of raw dairy transformed into yogurt, kefir and butter, as she claims pasteurization deprives the food from its probiotic qualities. As it happens every time a new idea is introduced in a field, some members of the scientific community criticise her, while others praise her, but I find interesting that her third book is a compilation of personal stories of patients documenting how the GAPS diet healed them...</span>.<br />
<span style="font-size: x-large;"><a href="http://www.youtube.com/watch?v=BnzYqOn3VkY&feature=player_embedded">This video</a> is a brief explanation of her theory. And <a href="http://www.doctor-natasha.com/index.php">this is a list</a> of all the diseases she says we can heal through her dietary protocol. </span><br />
<br />
<span style="font-size: x-large;">Bottom Line: There's a lot coming regarding our microscopic tenants. Perhaps the American Gut Project can help us understand Dr Campbell-McBride's theories (and demonstrate if they do work or not). While we wait, let's be super good hosts and take care of our flora. Let's encourage breast feeding, use antibiotics only when truly needed, eat lots of different kinds of fiber, learn to ferment foods, take preventive measures in case of a C-Section*, not go crazy with sanitation, decrease our processed food consumption, and love our gut! </span><br />
<span style="font-size: x-large;">Plus, now we know that if we sit in a restaurant by ourselves, we will never be dining solo!</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: large;">* Pollan writes that the head of the sequencing and analyzing lab he met, used a cotton swab to inoculate his newborn infant’s skin with the mother’s
vaginal secretions to "insure a proper colonization after an emergency C-section. A formal trial of
such a procedure is under way in Puerto Rico."</span><br />
<br />
<span style="font-size: x-large;">Recommended reading:</span><br />
<br />
<ul>
<li><span style="font-size: x-large;">Dr. Campbell-McBride: http://www.doctor-natasha.com/index.php</span></li>
<span style="font-size: x-large;">
</span></ul>
<ul>
<li><span style="font-size: x-large;"><a href="http://www.gaps.me/?page_id=20" target="_blank">GAPS diet info and books: http://www.gaps.<span class="il">me</span>/?page_id=20</a></span></li>
</ul>
<ul><span style="font-size: x-large;">
</span>
<li><span style="color: black; font-size: x-large;">Review </span><span style="font-weight: normal;"><span style="font-size: x-large;">article: Ecology of Host-Associated Microbial Communities</span></span><span style="font-size: x-large;"><span style="color: black;">: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2937523/</span></span></li>
</ul>
<ul>
<li> <span style="font-weight: normal;"><span style="font-size: x-large;">Diversity, stability and resilience of the human gut microbiota</span>:</span>
<span style="font-size: x-large;"><span style="color: black;">http://www.nature.com/nature/journal/v489/n7415/full/nature11550.html</span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">Pollan's article: http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=all&_r=0 </span></span></li>
</ul>
<span style="font-size: x-large;"><span style="color: black;"></span></span><br />
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">American Gut Project: americangut.org</span></span> </li>
</ul>
<span style="font-size: x-large;"><span style="color: black;"></span></span><br />
<ul>
<li><span style="font-size: x-large;"><span style="color: black;">Lisa Rose's Sauerkraut tutorial: http://www.realfoodkosher.com/simple-sauerkraut-a-probiotic-superfood/ </span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="color: black;"> Boyd, C. Love Your Gut: The Startling Role of Intestinal Flora in Food Allergy and Celiac Disease. <i>Living Without</i>. USA August/September 2013</span></span></li>
<li><h1 class="postHeading">
<span style="font-weight: normal;">Egan, S. Making the Case for Eating Fruit in the NYT: http://well.blogs.nytimes.com/2013/07/31/making-the-case-for-eating-fruit/?_r=1&</span></h1>
<span style="font-size: x-large;"><span style="color: black;"><br /></span></span></li>
</ul>
<ul>
</ul>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Pre and Probiotic Chilled Soup</b></span></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4B3381G_WrttLIQB_N4LXqwOMlYPG1JTt0qXZH2vkVBZ1OLEUY8gkLUaXfg8eGeLjaR_rK9b_EzCcezUZoR9FAVJ3jGlyBDjDBu9L72ytr37SzT98iwXI5gy8w0Hv0Zp0iQPvY4X0d0/s1600/IMG_4004%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4B3381G_WrttLIQB_N4LXqwOMlYPG1JTt0qXZH2vkVBZ1OLEUY8gkLUaXfg8eGeLjaR_rK9b_EzCcezUZoR9FAVJ3jGlyBDjDBu9L72ytr37SzT98iwXI5gy8w0Hv0Zp0iQPvY4X0d0/s640/IMG_4004%5B1%5D.JPG" width="640" /></a></div>
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<div style="text-align: left;">
<span style="font-size: x-large;">This recipe is much better than the name I decided to assign it! Since there's no cooking involved, the bugs are still intact and quite delicious, plus there's plenty of fiber for them to enjoy the meal as much as you do. I made it with <a href="http://sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-cultured-coconut-milk-beverage"><i>SO Delicious Dairy Free Cultured Coconut Milk</i></a>, as kefir, because I was serving the soup during a meat meal. This product is a descent option when dairy is an issue, although it contains carrageenan, a sea vegetable extract that might trigger inflammation, and other additives so I wouldn't recommend it for daily use. Plain kefir from cow or goat's milk, preferably organic, are great options, or a homemade version with those milks or coconut milk (although I haven't found a pareve kefir starter with certification just yet, but will report if I do).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xA2U0VXEZm6aCO-pbpRGe7khyphenhyphenmZmLc6PGS-wD4tLfHoMureai_u8EYW9R944IdrvzA8AJksz2W0qzR6F_LlJ7s6LBf1YuCXlyVrpNBuITASGl8a4mZdkoGqn-V0I8B9aRqyyV_76eH4/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xA2U0VXEZm6aCO-pbpRGe7khyphenhyphenmZmLc6PGS-wD4tLfHoMureai_u8EYW9R944IdrvzA8AJksz2W0qzR6F_LlJ7s6LBf1YuCXlyVrpNBuITASGl8a4mZdkoGqn-V0I8B9aRqyyV_76eH4/s640/photo.JPG" width="640" /></a></div>
<br />
<br />
<span style="font-size: x-large;"><b>Ingredients</b></span><br />
<br />
<span style="font-size: x-large;"><b>2 cups plain kefir</b> (see note above)<b><br />
30 green seedless grapes, </b>plus more for garnish</span><br />
<span style="font-size: x-large;"><b><span style="font-size: x-large;"><b>3/4 Brazil nuts (or almonds), </b></span></b><span style="font-size: x-large;">preferably soaked overnight in water, drained and rinsed before using</span></span><br />
<span style="font-size: x-large;"><b>1/4 cup original raw kombucha, </b>optional<b><br /></b></span><br />
<span style="font-size: x-large;"><b>1 mini cucumber<br />
3 dates, pitted<br />
2 cloves garlic<br />
1 tbsp + 1 tsp white miso paste</b></span><br />
<span style="font-size: x-large;"><b>2 tablespoons extra virgin olive oil, </b>plus more for garnish<br /><b>
6 leaves fresh mint, </b>more to taste and for garnish<b><br />
1 tbsp raw, organic apple cider vinegar, </b>or more to taste<b><br />
Sea salt</b>, to taste</span><br />
<span style="font-size: x-large;"><b>Water</b>, if needed</span><br />
<br />
<span style="font-size: x-large;"><b>Method</b></span><br />
<span style="font-size: x-large;">Whiz everything, except the water, in a blender until completely pureed. If too thick, thin with a bit of water or more kombucha. Adjust seasoning, cover and refrigerate overnight.</span><br />
<span style="font-size: x-large;">Serve with sliced grapes, fresh mint and a drizzle of extra virgin olive oil.</span><br />
<span style="font-size: x-large;">Enjoy!</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Serves 4. Can be doubled.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-f5T4xCQHfz-nB6LTvyksSgVWbxKhjTW6MJnreQ6HNNujf3yCKtkJpcYXcX1nOcnvDXyCoAXYw4c8wud17i7F4imlP-UtCEKUvYVGNh2ZBunw8sFVzsl5EmgIrZ4te9vdgmJ-qxs-Kk/s1600/IMG_4005%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-f5T4xCQHfz-nB6LTvyksSgVWbxKhjTW6MJnreQ6HNNujf3yCKtkJpcYXcX1nOcnvDXyCoAXYw4c8wud17i7F4imlP-UtCEKUvYVGNh2ZBunw8sFVzsl5EmgIrZ4te9vdgmJ-qxs-Kk/s400/IMG_4005%5B1%5D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Mickey and his biota loved it!</span></td></tr>
</tbody></table>
<span style="font-size: x-large;"><b><br />
<br />
<br />
</b> </span><br />
<span style="font-size: x-large;"><br /></span></div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-37515349548385047362013-07-14T19:34:00.000-04:002013-07-14T19:34:29.037-04:00Liquid GoldIn the olden days, as my daughter calls the time when I was young, when you needed a reliable answer about any topic, you looked it up in the Encyclopedia Britannica. You had to know how to spell the word, locate the appropriate tome, read the whole spiel and try to distill knowledge out of the paragraphs or pages written by experts. Since no one could afford to buy a new encyclopedia every year, the information was often dated. Nowadays, you google the word or even a sentence on your iPhone whenever and wherever curiosity strikes you. If the word is misspelled, you will get a corrected version and 20,000 Internet links with all the most recent knowledge regarding your theme of choice. And that is how we get our facts these days. What we find can be written by the tenured University professor that authored every single peer revised article on the topic you are looking for, it could have been typed by a 6-year-old playing with his mother's iPad, by someone trying to sell you something to increase or decrease the size of a body part that you've been desperately trying to change (or that you don't even have), by a blogger with qualifications or without them, or by the advertising/marketing world. Information has turned into a patchwork of reliable and unreliable sources, <i>absolute </i>truths and current trends.<br />
In The Irony of Baking, I deeply research my food topics (that's one of the reasons why it takes me so long to write each post), trying to be as impartial, thorough, and objective as I can be. I explore the different traditional and holistic points of view, and after digesting everything I find, know, trust, and believe in, I summarize it for my readers and suggest practical applications to everyday life. I can't say I know the right answer to everything or that I don't make any mistakes, but I try my best to make the complicated, simple and applicable to our busy lives. Nutrition is a science that keeps changing as discoveries are made and new theories surface. Policies change and recommendations evolve. Just this week, it was published that omega 3 supplements may cause prostate cancer. In the last decade, omega 3s have been some of the most publicized nutrients and people who like to keep up to date have been popping them in. And that's why, in general, I always say that we should try to get our nutrients from whole foods (not the store necessarily, but unprocessed, nutritive foods) instead of pills or capsules, but then again, as current research indicates, vitamin D is an exception and we should opt for the pills.<br />
I don't believe in miracle solutions nor in magical foods, supplements or products, as it's all a combination of choices and behaviors that make up a healthy lifestyle. I often struggle with my own balance, food preferences, feelings, thoughts, time availability, family dislikes and a tremendous amount of words that you probably don't want to read. So here it goes: this post's topic is Apple Cider Vinegar (ACV) a great, inexpensive ingredient with lots of potential.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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I'm talking about the raw, unpasteurized one sold mostly in health food stores, that in the bottom of the bottle shows a cloud of disgusting-looking strands, which would make you think that the product is spoiled. Well, it's not. That ugly sediment is The Mother and is where all the goodness: AKA enzymes, good bacteria and phytochemicals, of the ACV concentrates. High temperatures and pasteurization make ACV look prettier, but they kill the mother. So go for the ones labeled ORGANIC (as conventional apples are highly sprayed with pesticides, and fermented apples are the main ingredient in this product) and RAW, with the mother. Bragg's is the most popular brand (that one with a label worth a makeover), but there are a couple of different manufacturers.<br />
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<br />
<span id="goog_14540720"></span><span id="goog_14540721"></span><br />
If you look online, pick up any one of the latest detox programs, books, magazines or pamphlets, or if you watch Dr. Oz, you'll immediately run out the door in search for this fabulous elixir. Claims are that if you drink it, use it topically, and rub it on your kitchen counters and windows; your gut, your skin and your home will be free of toxic materials, dangerous bacteria, pimples, eczema, dandruff, lice, itch, fungus, Candidiasis, joint pain, acid reflux and heartburn, warts, cancer, bad breath, high cholesterol, body odor, diabetes, dull hair, and extra pounds. I'm not making any of those up!<br />
<br />
Some users swear by it, and there's an infinite amount of anecdotes describing how great ACV was for curing acne, for developing a flat stomach and everything in between. Unfortunately, there haven't been that many scientific studies to contradict nor support the health claims of ACV, nor to understand the mechanisms linked to them. A lot still remains unknown, however, there have been studies that officially suggest that ACV might help (and help is <u>not</u> solve!) regulate blood sugar levels, lower cholesterol and high blood pressure, decrease the risk of heart disease and some types of cancer, and may help promote weight loss.<br />
<br />
In terms of a more holistic, or integrative approach, the thoughts are that, the unique acids in ACV can
bind to toxins (that come from the environment and the food we ingest), and transform them into substances that can be easily eliminated from our system. Another way
apple cider vinegar may aid detoxification is by breaking up mucus
throughout the body and cleansing the lymph nodes to allow for better
lymph circulation, which would make the toxin removal more effective and would improve the immune system response.<br />
As I mentioned before, The Mother is made of strands, a combination of enzymes (proteins that
promote specific chemical reactions) and bacteria. These bacteria are prebiotics, which are substances that feed the good bacteria in our gut, and promote their growth (as opposed to probiotics, which are the actual gut bacteria and are found in other fermented products such as miso, kimchi, sauerkraut, kefir, kombucha, etc). As Alejandro Junger, MD explains (obviously, I had to quote Gwyneth's pal. You know, her friends are my friends!), the Flora (billions of good bacteria) that covers the intestinal wall, detoxifies a big portion of the toxins we ingest. These bacteria also digest part of our food, and if the Flora is damaged, there will be important nutrients that won't be absorbed by our body. These beneficial bacteria also defend their territory against other kinds of bacteria (bad), viruses and parasites. So ACV feeds the Flora, helping to maintain it healthy.<br />
<br />
It's very easy to incorporate ACV into our diet. Some people suggest diluting 1 tablespoon of it in a cup of water, adding a bit of raw honey or pure maple syrup, and perhaps a dash of cayenne pepper and drinking it before meals or throughout the day. I personally add it to my <a href="http://ironyofbaking.blogspot.com/2013/05/a-hairy-situation.html">morning green smoothie </a>and use it in my salad dressings.<br />
Topically, it's recommended to dissolve ACV with equal parts of water and use it as a skin
toner. I've tried this myself with great results (anything for you, my dear readers!). I initially thought my skin would burn like hell, as I use Retin-A every night and it makes my skin more sensitive, but I felt fresh like a cucumber and my skin was clear, although my husband and kids were offended for my salad scent. For warts, I found that the treatment is to place some ACV in a cotton ball and secure it with a
band aid, leaving it overnight and repeating treatment as needed. I have not tried this, so can't vow for it. Some people use it as a hair conditioner, but I haven't tried that either, fearing that the smell will be even worse that when I use it on my skin. And talking about smell, some bloggers substitute commercial deodorant for ACV, if you try it, please report back! Adding some ACV to a warm bath may help alleviate joint pains. As you can see, there are multiple uses for ACV, and included in a healthy lifestyle, it can help us be cleaner inside and out.<br />
<br />
<div style="text-align: center;">
<b>Bottom line</b> (in case I lost you during my never-ending intro)</div>
<br />
-Only buy <b>Raw</b>, <b>Unfiltered</b> and <b>Organic</b> Apple Cider Vinegar<br />
<br />
-Always consume ACV diluted (in dressings, smoothies, water, etc. Basically, don~t drink it straight of the bottle)<br />
<br />
-Shake ACV before using it so The Mother gets evenly distributed and you get some of it every time.<br />
<br />
-ACV is not magic, it should be incorporated into a diet rich in plant based products, low in sugar and bad fats. So don~t drink it to wash down newly relaunched Twinkies. It won~t help.<br />
<br />
-Use it in moderation. About 1 tablespoon per day is a good amount.<br />
<br />
-Check with your doctor if you have any health conditions, as ACV might interact with certain drugs or not be beneficial in certain situations.<br />
<br />
-You can cook with ACV, but most of the health effects will be lost due to high temp. You need to consume it raw in order to benefit from the qualities explained above. <br />
<br />
<div style="text-align: center;">
<b>ACV DRESSING</b><br />
<br />
<div style="text-align: left;">
<b>1/4 cup avocado (or EVOO) Oil</b></div>
<div style="text-align: left;">
<b>3 tablespoons ACV</b></div>
<div style="text-align: left;">
<b>1-2 teaspoons nutritional yeast</b></div>
<div style="text-align: left;">
<b>2 teaspoons coarse grain mustard</b></div>
<div style="text-align: left;">
<b>1 teaspoon raw honey </b></div>
<div style="text-align: left;">
<b>1 pinch fine sea salt</b></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: right;">
<b>Makes about 1/2 cup dressing</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1evEimkP4RpcGwFn7uP5yKEVg0dX-grpuF_yaSm4BTzf2VNbMPWPiKeBlrnraen-h5-eQ3_3A85-1CB3bBxn_pElNxSSkoXej1OF2lDNed22invOBMpCxwmlNQq2jCFYh5i-Xe8Pxpig/s1600/photo(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1evEimkP4RpcGwFn7uP5yKEVg0dX-grpuF_yaSm4BTzf2VNbMPWPiKeBlrnraen-h5-eQ3_3A85-1CB3bBxn_pElNxSSkoXej1OF2lDNed22invOBMpCxwmlNQq2jCFYh5i-Xe8Pxpig/s320/photo(10).JPG" width="240" /></a></div>
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You can make 2 or more times the recipe and store it in a jar with a lid in your fridge. It keeps well for 2 weeks. The other day I opened a can of chickpeas (BPA-free), a box of organic pre-washed greens, cubed half an avocado, sprinkled on some hulled hemp seeds<b>, </b>drizzled in the dressing and had a delicious, super healthy and very satisfying lunch ready in 5 minutes. Sliced radishes and anything else in season or even some hard boiled eggs are great additions.</div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-1665503074984666782013-06-20T20:37:00.000-04:002013-06-20T20:37:40.326-04:00Chard Wraps<span style="font-size: x-large;">During the last four weeks I've started writing 3 different posts that I never got to finish, so I really hope I can click on the "publish" button for this one before my unshakable ADD attacks again. </span><br />
<span style="font-size: x-large;">It's been a time full of important events, a bunch of interesting work projects, some wonderful celebrations, atypical nights out (a record total of four!), and the end of the school year. I've been composing entries for the blog in my head wanting to talk about all that, but there hasn't been real time for typing.Where's the app for that????</span><br />
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<span style="font-size: x-large;">A couple of weeks ago, I was invited to present at the <i>Green Tea Expo</i>, a health-focused fundraiser for a Manhattan private Jewish school. The keynote speaker at the event was Rabbi Aaron D. Mehlman, whom I became a big fan of while he was my kosher supervisor when I had the baking space in the Upper West Side. I might not do justice to his great speech, but I'll try to do my best in conveying one of the ideas that actually stuck in my Teflon mind. Just a quick note: no matter what religion you observe, or even if you don't observe one, this can apply to everyone. He mentioned the importance of taking care of our bodies (which is actually commanded in the Torah), and explained how without our bodies functioning well, we cannot obey any other commandments or perform good deeds, or do anything at all. However, he said, despite the obvious, it's hard to take care of ourselves. We need the strength of a whole additional spirit in order to actually do it. It's a big effort, and temptation is difficult to placate. I'm not talking about a temptation against sin in the Dante Alighieri kind of way, but we do need much discipline and will power to perform all those daily tasks that keep us healthy: flossing, working out, attending therapy, eating nutritious foods, scheduling medical checkups, applying sunblock, keeping a good posture, and the list goes on and on. So many endless tasks and so much temptation from the environment, and also from within ourselves to boycott them... I remember my high school psychology teacher explaining Freud's Eros (drive of life) and Thanatos (drive of death) concepts, and I think this is another interpretation of what the Rabbi was explaining, and I can't help picture an old Disney cartoon in which either Goofy or Donald (can't remember which one of the two) has two little versions of himself on each shoulder. One is dressed as an angel and the other one as a devil, and they are both whispering into his "real-size" self's ear trying to convince him to act in the <i>right</i> or <i>evil</i> way. Without going to extremes of calling it evil or drive of death, we face these internal discussions lots of times, and often, the boycotting part of us offers a freer, funer or tastier seeming option. It can be shaped as a cheap, greasy chocolate cream doughnut with rainbow sprinkles (that actually looks better than it tastes), a permit to ditch the gym for the week (or forever), a can (or 10) of soda, one too many alcoholic drinks, or even a pathological obsession to exercise 3 hours every single day with no rest. </span><br />
<span style="font-size: x-large;">In the scope of healthy eating, the topic is a bit like faith itself: it's a long term investment that we hope works out as we believe it will. There's rarely an immediate reward with the food we put into our bodies (caffeine might be one of the few examples), but we have to be patient, work at it, and hopefully see the results later on. There's no magic: if you eat junk food, no thunder will strike you on the head, and if you dine on kale, you won't win the lottery or become a size 0. Just as with faith, there are numerous interpretations of what eating healthy means, and some times we have to resort to the experts for advice. No matter what, we need to use that "extra spirit" that will give us the strength of taking care of ourselves. At doing this, we don't only take care of our body, but we teach by example, especially if there are children around. And that example includes enjoying a piece of chocolate once in a while, with pleasure and no regret! </span><br />
<span style="font-size: x-large;">Sometimes it's hard to know how to begin. There's so much information everywhere, and it's difficult make the right choices. I recently spoke to Shmuel Shields, PhD., who wrote the book <i><a href="http://www.amazon.com/Lchaim-18-Chapters-Live-By/dp/9657552028/ref=sr_1_3?ie=UTF8&qid=1371425282&sr=8-3&keywords=l%27chaim">L'Chaim: 18 Chapters to Live By</a>. </i>If you keep a kosher diet, this is the manual you should start with! With decades of experience in the nutrition field, Dr. Shields navigates the intricacies of Torah wisdom and the latest scientific research, producing an easy-to-use guide to health, strength and well-being. </span><br />
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<span style="font-size: x-large;">And now, I leave you with this recipe that I love and will be eating all summer long. And the best is that I won't need to resort to my strong extra spirit to convince me on this one! </span><br />
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<span style="font-size: x-large;"><b>Swiss Chard Spring Rolls</b></span></div>
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<span style="font-size: x-large;">I used to be the only single Mexican<b> </b>on Earth who didn't like avocado. Then, a couple of years ago, love flourished, and now I can't get enough of the rich, creamy, and vitamin E loaded fruit (yes...it has a pit, therefore it's a fruit). My Mexican mango affair is no news, but its pairing with avocado has been this season's obsession in my kitchen. It's a match made in Heaven.</span><br />
<span style="font-size: x-large;">Not only in their marriage of texture and flavor, but even nutritionally, they make each other better than the sum of their parts.</span><br />
<span style="font-size: x-large;">Recent studies have shown that when fresh avocado (or avocado oil) are added to a salad, our absorption of lycopene and beta-carotene (powerful antioxidants) increases between 200 to 400%. So it happens, that mango, besides being rich in vitamins C and D, is very high in beta-carotene, which avocado only improves!</span><br />
<span style="font-size: x-large;">Due to a very particular fat content (not only in amount, but type as well), avocado has anti-inflammatory benefits, can help lower the risk of heart disease, and, by being rich in fiber, this fruit can help regulate blood sugar levels and prevent some types of cancer. </span><br />
<span style="font-size: x-large;">To wrap things up, literally, I love using the large, dark green leaves of the Swiss chard plant. As most dark green edible leaves, the nutrition content of the chard is outstanding. Specifically, chard contains at least 13 different polyphenol antioxidants,
including kaempferol, a heart-protecting substance also found in broccoli, kale and strawberries. Chard also contains syringic acid, a flavonoid with blood sugar regulating
properties; and along with beets, </span><span style="font-size: x-large;">chard is a unique source of other phytonutrients called
betalains, which provide antioxidant, anti-inflammatory, and detoxifying qualities.</span><br />
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<span style="font-size: x-large;">This recipe is vegan and free of: dairy, eggs, gluten and can be made nut free.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANWUv20cVCj74aMGyyPwx8RbGJfFnuoDrrGaKEOZATM1KrZuO1Ll80_zgoeHxtv8FUtIsqWYBxweRj6iRzLtT6K3SDWyD2DZPmB2Q24fJNDqwBBDA-Bjr-Zgswj_qlAIO5mFiwZVQ0JY/s1600/chard+wraps+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANWUv20cVCj74aMGyyPwx8RbGJfFnuoDrrGaKEOZATM1KrZuO1Ll80_zgoeHxtv8FUtIsqWYBxweRj6iRzLtT6K3SDWyD2DZPmB2Q24fJNDqwBBDA-Bjr-Zgswj_qlAIO5mFiwZVQ0JY/s640/chard+wraps+012.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If anyone knows how to rotate pics once they are already uploaded in blogger, I'd appreciate your help, as it seems to have a mind of its own.....</td></tr>
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<span style="font-size: x-large;"><b>INGREDIENTS:</b></span><br />
<span style="font-size: x-large;">8 Swiss Chard leaves</span><br />
<span style="font-size: x-large;">2 Mexican mangoes (Champagne, ataulfo, any other kind as long as they are from Mexico)</span><br />
<span style="font-size: x-large;">1 Hass avocado</span><br />
<span style="font-size: x-large;">1 lime </span><br />
<span style="font-size: x-large;">1/2 cup fresh mint leaves</span><br />
<span style="font-size: x-large;">1/2 cup fresh basil leaves</span><br />
<span style="font-size: x-large;">1 spread recipe (see below)</span><br />
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<span style="font-size: x-large;"><b>Spread:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uFxnHdWfFHeEHE7o3GpHxaDMdMe6e8svp9BcGAG9mPV5bmKF5n_xA4OwnPI2Ja3aubKprjnJjyAiQKWdGBlGZG7CteyTqDx21qtGZ8UONBFWRHrXh5h7BCmWwvZ2IHbnxLfRCYofQ-8/s1600/chard+wraps+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uFxnHdWfFHeEHE7o3GpHxaDMdMe6e8svp9BcGAG9mPV5bmKF5n_xA4OwnPI2Ja3aubKprjnJjyAiQKWdGBlGZG7CteyTqDx21qtGZ8UONBFWRHrXh5h7BCmWwvZ2IHbnxLfRCYofQ-8/s640/chard+wraps+008.jpg" width="640" /></a></div>
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<span style="font-size: x-large;">60 g. (1/4 cup) unsweetened, unsalted nut or seed butter*</span><br />
<span style="font-size: x-large;">15 g. (1 tablespoon) white miso paste</span><br />
<span style="font-size: x-large;">10 g (11/2 teaspoons) raw honey (pure maple syrup or coconut nectar also work)</span><br />
<span style="font-size: x-large;">14 g. (1 tablespoon) brown rice vinegar</span><br />
<span style="font-size: x-large;">5 g. (1 teaspoon) tamari soy sauce, or to taste </span><br />
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<span style="font-size: large;">*Almond, cashew, sunflower seed, peanut, tahini, all work</span></div>
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<b><span style="font-size: large;"><span style="font-size: x-large;">METHOD:</span></span></b></div>
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<span style="font-size: large;"><span style="font-size: x-large;">1. In a medium bowl, whisk all the spread ingredients together.</span></span></div>
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<span style="font-size: large;"><span style="font-size: x-large;">2. Trim the thick bottom stems of the Swiss chard, until you only have 1/2-inch left between the end of the stem and the beginning of the leaf. </span></span></div>
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<span style="font-size: large;"><span style="font-size: x-large;">3. Peel and pit mangoes and avocados, and slice flesh into 1/4-inch thick strips. Squeeze fresh lime juice on avocados and set all fruit aside.</span></span></div>
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<span style="font-size: large;"><span style="font-size: x-large;">4. Place one chard leaf with the more textured side upwards on a cutting board and top it with another leaf in the same direction. Spread 1 tablespoon of the prepared spread long wise, leaving 2 inches all around the edges of the leaf with no spread. </span></span></div>
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<span style="font-size: large;"><span style="font-size: x-large;"> 5. Place a couple of slices of mango and avocado on the chard leaf with spread and add some mint and basil leaves. The fruit strips should be placed on the center of the leaf, facing along. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP4lztyPgrpWZECVxJIg3_iGTw_elIyrtqfRTjfO-9dKiceQ2JMgwB6hG-9aqmOaCaCfhid0A7bnqdYBHtqyEgucB5HAr_xq_IJW8_4IGhpFArLaLu3qSPvtTVMndW0E-bv33s_6YVEY/s1600/chard+wraps+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP4lztyPgrpWZECVxJIg3_iGTw_elIyrtqfRTjfO-9dKiceQ2JMgwB6hG-9aqmOaCaCfhid0A7bnqdYBHtqyEgucB5HAr_xq_IJW8_4IGhpFArLaLu3qSPvtTVMndW0E-bv33s_6YVEY/s640/chard+wraps+001.jpg" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-size: x-large;">6. Fold in the tips of the chard leaves from the section with no spread. Then fold in one of the thicker sides and then the last one, to make a roll containing the filling.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rLbMEOk_himcpv5V4V-F7XskUlfHXV1ANAJJ3nCW0nHmXHDp0ih6quh6zmG5JygKJVhNCe2-ws5Qr-GV47jQOdrEShNP8FRPlgGGl_3qxuW0WqasqBicIh5HYy_uhItDfx3nn5YN4To/s1600/chard+wraps+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rLbMEOk_himcpv5V4V-F7XskUlfHXV1ANAJJ3nCW0nHmXHDp0ih6quh6zmG5JygKJVhNCe2-ws5Qr-GV47jQOdrEShNP8FRPlgGGl_3qxuW0WqasqBicIh5HYy_uhItDfx3nn5YN4To/s640/chard+wraps+002.jpg" width="640" /></a></div>
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<span style="font-size: large;"><span style="font-size: x-large;">7. Repeat until all chard leaves are used. Slice each wrap in an angle and serve.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU1lYlgWTpBxMRACg_u0FE0y78Au_lj91g3FLULJdWuWzTu-q8ogWr-N4_Wugf9DwDo9mfKkwOOcUJYv6e56zCIMAMq5_jXkI13-cOyy5rUgunq_dH33t-R2bgv_waIC3NAnVRSQladk/s1600/chard+wraps+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkU1lYlgWTpBxMRACg_u0FE0y78Au_lj91g3FLULJdWuWzTu-q8ogWr-N4_Wugf9DwDo9mfKkwOOcUJYv6e56zCIMAMq5_jXkI13-cOyy5rUgunq_dH33t-R2bgv_waIC3NAnVRSQladk/s640/chard+wraps+003.jpg" width="480" /></a></div>
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<span style="font-size: large;"><span style="font-size: x-large;">Makes 8 half-wraps</span></span></div>
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</script>Alexandra Zohnhttp://www.blogger.com/profile/14987508904795556570noreply@blogger.comtag:blogger.com,1999:blog-1133299342793478943.post-75277487430406424902013-05-20T14:06:00.001-04:002013-05-20T14:06:09.541-04:00A Hairy Situation<span style="font-size: x-large;">Last year, an amazing initiative took place at my children's school: the lower school kids were invited to donate at least 8 inches of their hair to make wigs for pediatric cancer patients. My hair was pretty short then, and when I asked my daughter if she'd like to participate in that incredibly generous deed, she declined, because she was terrified she'd end up with ultra short hair. I understood, and we agreed we would both let <span style="font-size: x-large;">our<span style="font-size: x-large;"> hair</span></span> grow the whole year and then donate it. </span><br />
<span style="font-size: x-large;">Last week,<span style="font-size: x-large;"><span style="font-size: x-large;"> </span></span>all of this year's volunteers gathered at Salon Moscow on the Upper East Side (which actually donated <span style="font-size: x-large;">its</span> services) for a massive hair cut that ended up in <span style="font-size: x-large;">more than 15</span> pony tails destined to become wigs for children who are suffering hair loss due to their treatment.</span><br />
<span style="font-size: x-large;">While at the salon, my throat was tangled in a gigantic knot. I was trying to hold in the tears. It was incredible: all these kids between 6 and 10 years old, mostly girls, plus an adorable pair of sibling boys, some teachers and moms lining up to donate their hair. The good energy was palpable, everyone felt good and proud<span style="font-size: x-large;">. Nervous, but proud.</span> </span><br />
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<span style="font-size: x-large;">I was 6 years old when my mother started her cancer treatment. She lost all her brunette, long and lush mane, and it never grew back. A cancer patient goes through physical torture in order to try to survive. Unfortunately, there's little we can do to help with that (although visiting the sick has proved to be effecting in uplifting the patient's moral, and contribute in the healing process), and on top of all that, the patient <span style="font-size: x-large;">witnesses</span> his or her appearance deteriorate <span style="font-size: x-large;">with complete impotence</span>. They are sick inside and th<span style="font-size: x-large;">e mirror and <span style="font-size: x-large;">other people's reactions to they way they look<span style="font-size: x-large;">, just keep <span style="font-size: x-large;">screaming at them ho<span style="font-size: x-large;">w</span> ill the<span style="font-size: x-large;">y</span> are</span></span></span></span>. Few things more demoralizing for an individual that looking different and evidently sick. </span><br />
<span style="font-size: x-large;">And that's why, in my mind, with just a simple haircut, we were helping those patients feel so much better about themselves, and that <span style="font-size: x-large;">w<span style="font-size: x-large;">a</span></span>s priceless.</span><br />
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<span style="font-size: x-large;">It turned out that that was easy for me to say...I cover my hair on a daily basis, and I'm not an 8-year-old whose lovely, waist-l<span style="font-size: x-large;">length</span> hair suddenly shrank up to <span style="font-size: x-large;">her</span> shoulders, after 12 months of watching it grow longer an<span style="font-size: x-large;">d longer</span>.</span><br />
<span style="font-size: x-large;">I was over the moo<span style="font-size: x-large;">n</span> proud of my daughter, and her enthusiastic approach toward the project. However, when she saw herself in the mirror right after the cut, the <span style="font-size: x-large;">shock</span> got the best of her. We got home and she locked herself in the bathroom and refused to come out so no one could see her. I tried to convince her of how wonderful she looked (she does look beaut<span style="font-size: x-large;">iful</span>!), how healthy her hair was now, how the New <span style="font-size: x-large;">M</span>oon was the perfect time to get a haircut, I gifted her the bean<span style="font-size: x-large;">ie</span> hat she loves the most from my hat collection, I tried rationalizing<span style="font-size: x-large;">, explain<span style="font-size: x-large;">ing, hugging</span></span>, a<span style="font-size: x-large;">nd</span> she just announced how she and her friends agree that "I always make her do things."</span><br />
<span style="font-size: x-large;">I felt so bad, so guilty, so sad. Such a bad parent...I wanted to teach her the lesson that some times we can sacrifice ourselves a bit in order to help someone who has lost health and even a bit of dignity due to a disease that shows up randomly, damaging happy lives. I wanted her to learn that with small acts of kindness, we can <span style="font-size: x-large;">do our part on he<span style="font-size: x-large;"><span style="font-size: x-large;">a</span>ling hearts</span></span>. I wanted her to learn that <span style="font-size: x-large;">the</span> hair<span style="font-size: x-large;">cut would eventually make h<span style="font-size: x-large;">er soul and her hair grow</span></span> <span style="font-size: x-large;">stronger</span>. I wanted her to become resilient and be able to endure the haircut for a bigger cause. And by trying to do that, all I had done was hurting her self esteem.</span><br />
<i><span style="font-size: x-large;">Bad mom, pushy mom, bossy mom, mean mom...</span></i><br />
<span style="font-size: x-large;">At some point, when she was still crying "I look ugly," I thought of my mother, and how bad she must have felt the first time she saw her reflection in the mirror after her chemo. Her hair wasn't shoulder length, it was gone. Then I downloaded a photo of a child with cancer and decided to show it to my daughter. I asked her how she thought this kid (who actually came with a name) must feel about her looks. Suddenly, my daughter reacted and agreed to leave the bathroom. She wrote a list of the pros and cons of her haircut and fell asleep.</span><br />
<span style="font-size: x-large;">She was pretty upset the next morning and didn't want to <span style="font-size: x-large;">go</span> to school. Bad, pushy mommy <span style="font-size: x-large;">got into action. </span>We eventually got <span style="font-size: x-large;">to school</span> (even later than our usual) and her friends welcomed her with cheers, many said that they'd love to donate their hair too,<span style="font-size: x-large;"> </span>they touch<span style="font-size: x-large;">ed</span> her new coif and tr<span style="font-size: x-large;">ied</span> on her new purple beanie (which instantly put me on lice terror alert, but I can't really complain, as she felt so good and proud of herself, <span style="font-size: x-large;">that</span> bad<span style="font-size: x-large;">, pushy mommy had to swallow <span style="font-size: x-large;">her</span> "no hai<span style="font-size: x-large;">r <span style="font-size: x-large;">accessory sharing policy"</span></span></span>). During the weekly school assembly, all the don<span style="font-size: x-large;">ors were called to the front and a <span style="font-size: x-large;">emotional</span> slide show of the whole thing was shown to <span style="font-size: x-large;">al<span style="font-size: x-large;">l the students. Everyone got a gli<span style="font-size: x-large;">mpse of the atmosphere at the salon, and t<span style="font-size: x-large;">he admiration for the kids who participated made them all feel great.</span></span></span></span></span></span><br />
<span style="font-size: x-large;">As I saw <span style="font-size: x-large;">my daughter</span> feeling better, I realized that even if it had hurt me l<span style="font-size: x-large;">earning</span> that I'm a topic of criticism in the conversations with her friends, it may not be so bad, <span style="font-size: x-large;">that I</span> "mak<span style="font-size: x-large;">e</span> <span style="font-size: x-large;">her do things," <span style="font-size: x-large;">because</span> it's actually part of <span style="font-size: x-large;">the</span> job description I accepted when I delivered her into this world. If I'm not the one trying to <span style="font-size: x-large;">show her what I consider the right way, who will do it? I'm sure that the way I consider the "right" one might be debatable, and I'm learning by daily trial and error. </span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">All I'm 100% sure about is that she'll need therapy d<span style="font-size: x-large;">ue</span> to my <i>making her do things</i>. But I<span style="font-size: x-large;"> also think that</span> <span style="font-size: x-large;">her</span> treatment will be way shorter if she has to see the shrink for that<span style="font-size: x-large;"> reason, than if I didn't <i>make her do anything</i>.</span> </span></span> </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">And among the other </span>things I make my daughter and son do, <span style="font-size: x-large;">is <span style="font-size: x-large;">to</span> "tak<span style="font-size: x-large;">e</span> care of their bodies" by eating </span>their fruits and veg<span style="font-size: x-large;">gies.</span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">A couple of moths ago,<span style="font-size: x-large;"> I discovered <span style="font-size: x-large;">how much my daughter loves</span> fruit smoothies, so now, I make her one every morning. It's all fruit with just a bit of water. It's different every day, depending o<span style="font-size: x-large;">n what we have<span style="font-size: x-large;">. But it's always made with some fresh and some frozen fruit<span style="font-size: x-large;">. The secret is to always add <span style="font-size: x-large;">at least one of the following frozen fruits to ensure sweetness:</span></span></span></span></span></span></span></span></span><br />
<b><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">mango</span></span></span></span></span></span></span></span></span></b><br />
<b><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">pineapple</span></span></span></span></span></span></span></span></span></b><br />
<b><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">cherries</span></span></span></span></span></span></span></span></span></b><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">You can also use <b>banana</b>, but in our case<span style="font-size: x-large;">, it's the only fruit she doesn't like, so I omit it.</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">To the frozen fruit I add fresh peeled, but whole <b>clementines</b> or <b>oranges</b>, <b>berries </b>(fresh or frozen, any kind), <b>peaches</b>, <b>melon</b>, <b>fresh figs, apples</b> and/or <b>pears</b><span style="font-size: x-large;"><span style="font-size: x-large;"> (I don<span style="font-size: x-large;">'t</span></span> peel those fruits wit<span style="font-size: x-large;">h edible peels</span></span>).</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">I throw everything (let's say a<span style="font-size: x-large;"> handful<span style="font-size: x-large;"> of each) in the food processor (a good blender works even better and makes no mess, but since mine broke and I'm saving for my child<span style="font-size: x-large;">ren'<span style="font-size: x-large;">s sh<span style="font-size: x-large;">rinks, <span style="font-size: x-large;">the processor will do for now</span>)</span></span></span></span></span> with about 1/4 to 1/2 cup water and I puree the whole thing. <span style="font-size: x-large;">She drinks it immediately, and I recomme<span style="font-size: x-large;">nd anyone to do so as well, because as it warms, the fruit separates and it's not as tasty.</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">You can adjust <span style="font-size: x-large;">fruit and water quantities according to your taste.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">This is a sweet, but vitamin<span style="font-size: x-large;">,</span> fiber and antioxidant loaded way of starting the da<span style="font-size: x-large;">y, and since by drinking the <span style="font-size: x-large;">concoction, t<span style="font-size: x-large;">here's way more fruit in her body than if she were eating it. So even if that's the only fruit she eats for the whole day, there's plenty and I don't have to nag for it.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDIq-ggwmbaLPg0pL_RU5rjSzTZhjALcIKlIzuFjswGffHH9Rig1GbjDfX_C4bCgMJupDhdHZwMapyKZ3bt2mE-FoufOUxpYIAOqfCVy_Q7EwG6qb7F4rdNXZt1w6reCbbL-8SUmkc7U/s1600/green+smoothie+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDIq-ggwmbaLPg0pL_RU5rjSzTZhjALcIKlIzuFjswGffHH9Rig1GbjDfX_C4bCgMJupDhdHZwMapyKZ3bt2mE-FoufOUxpYIAOqfCVy_Q7EwG6qb7F4rdNXZt1w6reCbbL-8SUmkc7U/s640/green+smoothie+002.jpg" width="640" /></a></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Now, by popular demand when people see me slurping a green, brown or p<span style="font-size: x-large;">urple beverage <span style="font-size: x-large;">at school drop off, here's a <span style="font-size: x-large;">more detailed description of what I'm drinking. There's no exact recipe, as I always eye it and change it depending on what's left in my frid<span style="font-size: x-large;">ge, freezer<span style="font-size: x-large;">,</span> fruit bowl and memory.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">This smoothie is my breakfast<span style="font-size: x-large;">. I started drinking it when I decided to cleanse my diet (a bit more than a month now), and I love it! I love how it tastes and I love how I feel after I drink it: energized<span style="font-size: x-large;">,</span> focused and my body feels light and easy to move.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">I usually make it with whatever is left over in the processor after I make my daughter's smoothie, but it's also <span style="font-size: x-large;">to whip it up from scratch.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><span style="font-size: x-large;">AWESOM<span style="font-size: x-large;">E GREEN, BROWN <span style="font-size: x-large;">OR PURPLE </span></span>SMOOTHIE </span> </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">Ingredients:</span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">4 ounces (about 3 large handful<span style="font-size: x-large;">s) fresh leafy greens such as spinach, kale, and/<span style="font-size: x-large;">or </span>chard*</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">4 or more lea<span style="font-size: x-large;">ves Romaine lettuce (from the heart)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 mini-seedless cucumber</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 to 1 1/2 cups fruit (fresh<span style="font-size: x-large;"> <u>and</u> frozen<span style="font-size: x-large;">, such as the mentioned above<span style="font-size: x-large;">, although pineapple goes really well with kale in smoothies)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1 to 2 <span style="font-size: x-large;">cups of water, depending on desired consistency</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">2 teaspoons to 1 tablespoon RAW (unpasteurized) apple cider vinegar, or to taste, but don't omit it! It's key!</span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"> </span> </span></span><b><span style="font-size: x-large;"> </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">*</span></b><span style="font-size: x-large;"><span style="font-size: x-large;">I often buy organic prewashed mixed baby greens <span style="font-size: x-large;">and I like using chard, because it's easy to wash and the stems are edible.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">Optional:</span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">To add fiber and omega 3's : </span></b><span style="font-size: x-large;">2 teaspoons chia (whole or ground), you know I'd never leave this ingredient out!</span><b><span style="font-size: x-large;"><br /></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">To add fiber: </span></b><span style="font-size: x-large;">2 teaspoons psyllium husk (sold as supplement in vitamin shops or at Whole Foods)</span><b><span style="font-size: x-large;"><br /></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">To super-charge <span style="font-size: x-large;">with non-caffeine energy and for hormonal balance:</span></span></b><span style="font-size: x-large;"><span style="font-size: x-large;"> 1 1/2 teaspoons maca powder</span></span><b><span style="font-size: x-large;"> </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><span style="font-size: x-large;">To add Vitamin E<span style="font-size: x-large;">, </span>healthy oils and make it creamy: </span></span></b><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">1/2 a</span>vocado</span>, pitted</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">To add sweetness, fiber, iron and more vitamins: </span></b><span style="font-size: x-large;">dried white mulberries (soaked overnight in water) </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;">Even more antioxid<span style="font-size: x-large;">ants</span>: </span></b><span style="font-size: x-large;">1 packet frozen unsweetened acai puree (sold in freezer at health food stores) <span style="font-size: x-large;">or goji berries (soaked overnight in water)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><span style="font-size: x-large;">For good vegetarian protein: </span></span></b><span style="font-size: x-large;"><span style="font-size: x-large;">hemp protein powder (sold in health food stores) </span></span><b><span style="font-size: x-large;"><span style="font-size: x-large;"><br /></span></span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><span style="font-size: x-large;"><span style="font-size: x-large;">Other great additions: </span></span></b><span style="font-size: x-large;"><span style="font-size: x-large;">fenne<span style="font-size: x-large;">l, cooked beets (peeled)</span>, lemon or lime juice, fresh ginger, fresh mint, basil, dill or other fresh herbs. Some people like 1 celery stick, I personally rather eat my celery than have it in my smoothie, but we all have different tastes, so don't be afraid to try it!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b>Method:</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKK-DffvBrz4Sv-c1Yx1j7uZle5wonXsYLAjGrwv-UTMKN7jI3TwJHRr2RYfjhew2RGwa0lOgLdvUbhtGSLUmG-_c6otStiq-3sP8iq4Fj3cjJs7U2244EwEF8pK2QE6LwOZiy38kUkc/s1600/green+smoothie+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKK-DffvBrz4Sv-c1Yx1j7uZle5wonXsYLAjGrwv-UTMKN7jI3TwJHRr2RYfjhew2RGwa0lOgLdvUbhtGSLUmG-_c6otStiq-3sP8iq4Fj3cjJs7U2244EwEF8pK2QE6LwOZiy38kUkc/s640/green+smoothie+005.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchjFfmze2Sgc4UQ2o810tDvsvO-UL-Dk6ukh1iQ5xSKONtg4BD8MZw1YuyIKDiLjjUArpA6xQfkmx-Vg_Rv-I4v7MuuHTpjJMI3f73148WdXQIpotZrvkR8qE8jPSzd_ijLMlO2cqwIc/s1600/green+smoothie+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchjFfmze2Sgc4UQ2o810tDvsvO-UL-Dk6ukh1iQ5xSKONtg4BD8MZw1YuyIKDiLjjUArpA6xQfkmx-Vg_Rv-I4v7MuuHTpjJMI3f73148WdXQIpotZrvkR8qE8jPSzd_ijLMlO2cqwIc/s640/green+smoothie+004.jpg" width="480" /></a></b></span></span></span></div>
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<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Just add all the ingredients into the bowl of a large food processor or a powerful blender. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Puree. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Adjust amount of water to taste<span style="font-size: x-large;"> and desired consistency. You can always add more cherries, other fruit<span style="font-size: x-large;"> or </span>vinegar.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Serve. D</span>rink up and thank yourself! </span><b> </b> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVl-NR5bplCObEprrn2K4x2DdQmzXpl4uf6VE-Eq7v-gsqQA_YykQALSuOjbWaDgCAsR0LwhWYfq2YxZ93KCmvY-56Gn_oEWLD0Dm5oQGS_l4hK9UtahN4-Bo0zN4zAPkbklJ1HOGp-g/s1600/green+smoothie+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVl-NR5bplCObEprrn2K4x2DdQmzXpl4uf6VE-Eq7v-gsqQA_YykQALSuOjbWaDgCAsR0LwhWYfq2YxZ93KCmvY-56Gn_oEWLD0Dm5oQGS_l4hK9UtahN4-Bo0zN4zAPkbklJ1HOGp-g/s640/green+smoothie+009.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Serves <span style="font-size: x-large;">1-2 people. Keeps covered refrigerated</span> for 1 day.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"> </span></span></span> </span> </span></span></span> </span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;"> </span></span> </span> </span></span></span> </span></span> </span> </span></span></span><br />
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