tag:blogger.com,1999:blog-21110524152280091572024-02-22T05:34:19.162-05:00Recipes and Tips To Fight M.S.Unknownnoreply@blogger.comBlogger592125tag:blogger.com,1999:blog-2111052415228009157.post-59926045457872655752015-06-19T12:02:00.001-04:002015-06-19T12:04:04.356-04:00Butternut Squash Soup<div style="text-align: justify;">
<b>By: Esther Vasa</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTclDX12mZWNtOLrYbYp7Dr219tTTKlUtOrIJa2kdU-vOsCZe1PeQTqxh_VAmBVc163tfY63RqCaKIQiWiqbKdUHs4pRSPvdSOlZsyWAaCbu40WIAaCk75elxKb8npO2EQLCXeDde0hLLg/s1600/Butternut_Squash_Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTclDX12mZWNtOLrYbYp7Dr219tTTKlUtOrIJa2kdU-vOsCZe1PeQTqxh_VAmBVc163tfY63RqCaKIQiWiqbKdUHs4pRSPvdSOlZsyWAaCbu40WIAaCk75elxKb8npO2EQLCXeDde0hLLg/s200/Butternut_Squash_Soup.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash Soup</td></tr>
</tbody></table>
You can find a million butternut squash soup recipes out on the internet and then many reasons why this soup is the best in the world. This recipe though has been my favorite because am lazy and I don't like to spend too much time cooking. It is a paleo style soup. You can modify it to your liking.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<ul style="text-align: justify;">
<li>Butternut Squash - 1</li>
<li>Carrots - 3</li>
<li>Onion - 1</li>
<li>Celery Sticks - 3</li>
<li>Parsley - few sprigs </li>
<li>Coconut Milk - 1/2 cup</li>
<li><a href="http://recipestofightms.blogspot.com/2015/06/homemade-bone-broth.html" target="_blank">Homemade Bone Broth</a> - 2 cups or more</li>
<li>Turmeric - 1 heaped teaspoon</li>
<li>Salt and Black Pepper to taste</li>
<li>Ghee or Coconut Oil - 1 tsp</li>
</ul>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Method:</b></div>
<ul style="text-align: justify;">
<li>Preheat the oven to 400F.</li>
<li>Wash and poke the squash randomly, put it on a baking tray and stick the tray in the oven for 20 minutes.</li>
<li>In the meantime, roughly chop carrots, onions and celery sticks and set aside. </li>
<li>After the twenty minute period, add carrots, onions and celery sticks to the squash and push the tray into the oven for another 20 minutes. Check for doneness.</li>
<li>In a power blender, blend parsley and the baked contents in batches by adding coconut milk and <a href="http://recipestofightms.blogspot.com/2015/06/homemade-bone-broth.html" target="_blank">bone broth</a>.</li>
<li>Add the contents to a soup pot. Mix in ghee or coconut oil, freshly ground pepper and salt. Cook it for another 10 minutes.</li>
<li>Garnish with fresh grated coconut or desiccated coconut and enjoy the soup right away. </li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-14608423139753899872015-06-16T19:06:00.002-04:002015-06-19T11:47:49.829-04:00Zoodles with Sweet Potato Sauce<div style="text-align: justify;">
<b>By: Esther Vasa</b></div>
<div style="text-align: justify;">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeUsk4vS8e4R9aMR1xku7okLS9Oe6gkI-BNRczzSGKdUiTGqfL7xIhgsfI4ywvYY-t9baiCiIM4v9BWQlFqHLri7dqNjVIpfy7ZxRV5WtI00JUjBz5_scKOVjWkv9jB03Ly601Gb8VAGP/s1600/Zoodles_with_Sweet_Potato_Sauce.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeUsk4vS8e4R9aMR1xku7okLS9Oe6gkI-BNRczzSGKdUiTGqfL7xIhgsfI4ywvYY-t9baiCiIM4v9BWQlFqHLri7dqNjVIpfy7ZxRV5WtI00JUjBz5_scKOVjWkv9jB03Ly601Gb8VAGP/s200/Zoodles_with_Sweet_Potato_Sauce.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zoodles with Sweet Potato Sauce</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
You need a <a href="http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ">spiralizer </a>for this recipe. However, if you don't have one, you can simply use a vegetable peeler, to peel the zucchini and make something that resembles fettuccine. The hit is the sweet potato sauce. The secret ingredient is <a href="http://recipestofightms.blogspot.com/2015/06/homemade-bone-broth.html" target="_blank">homemade gelatinous gooey bone broth</a>. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
Zucchini - 3 </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b><i>For Sauce:</i></b></div>
<div style="text-align: justify;">
One medium sized sweet potato</div>
<div style="text-align: justify;">
<a href="http://recipestofightms.blogspot.com/2015/06/homemade-bone-broth.html" target="_blank">Homemade Bone Broth</a> - 1/2 cup</div>
<div style="text-align: justify;">
Fresh thyme and rosemary to taste</div>
<div style="text-align: justify;">
Dessicated coconut - 2 tsp</div>
<div style="text-align: justify;">
Garlic clove - 1</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method:</b></div>
<ol>
<li><div style="text-align: justify;">
Using your spiralizer, make zoodles with zucchini and set aside.</div>
</li>
<li><div style="text-align: justify;">
Add bone broth, herbs and salt to the blender.</div>
</li>
<li><div style="text-align: justify;">
Boil sweet potato on stove top with ample water added. Be sure to check for doneness. Peel and add to the blender also.</div>
</li>
<li><div style="text-align: justify;">
Blend the ingredients from steps 2 and 3 until smooth. </div>
</li>
<li><div style="text-align: justify;">
Add it over zoodles. Mix.</div>
</li>
<li><div style="text-align: justify;">
Sprinkle dessicated coconut and enjoy!</div>
</li>
<li><div style="text-align: justify;">
Serves 3-4. </div>
</li>
</ol>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-58800854986342715692015-06-15T18:32:00.000-04:002015-06-19T11:48:04.507-04:00Spaghetti Squash with AIP Alfredo Sauce<div style="text-align: justify;">
<b>By: Esther Vasa</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipF5GAwfwgK5YmI0tsJTwdrg-3v2d0jeMnG3VDCgqaSswfMKRjtfaReDjQ52iXAbX5RCAsnLjuWsJk2z45lQq4MFbjjs65cp47dBw6ViJ9QVs17XkCvOzi0zpoXcOMnMSMud_QZOQYUCmi/s1600/Spaghetti_Squash_with_AIP_Alfredo_Sauce.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipF5GAwfwgK5YmI0tsJTwdrg-3v2d0jeMnG3VDCgqaSswfMKRjtfaReDjQ52iXAbX5RCAsnLjuWsJk2z45lQq4MFbjjs65cp47dBw6ViJ9QVs17XkCvOzi0zpoXcOMnMSMud_QZOQYUCmi/s200/Spaghetti_Squash_with_AIP_Alfredo_Sauce.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Squash with AIP Alfredo Sauce</td></tr>
</tbody></table>
<div style="text-align: justify;">
Working on my way up to AIP and am in the mid-stage of transitioning to AIP. This time, with my dietary changes, I have the awesome company of my son, Anoop Yadiki. We are in fact doing this to help each other. As you can see, everyday is an adventure around here, experimenting with foods and various things. We have made some blunders but we have learned tons these past few years. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I have always wanted to try spaghetti squash but somehow kept postponing it, until today. The first try is a huge success. So here it is! Can you hear me screaming, "This is our staple going forward?" I kid. Truly, where was I until now?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><u>Ingredients:</u></b></div>
<div style="text-align: justify;">
Medium sized spaghetti squash - 1</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>For AIP Alfredo Sauce:</i></b></div>
<ul>
<li><div style="text-align: justify;">
Cauliflower florets - 2 cups</div>
</li>
<li><div style="text-align: justify;">
Homemade coconut milk or canned coconut milk - 1/2 cup</div>
</li>
<li><div style="text-align: justify;">
Garlic - 1 clove</div>
</li>
<li><div style="text-align: justify;">
Italian Seasoning - 1/4th tsp or to your taste</div>
</li>
<li><div style="text-align: justify;">
Sea Salt or Himalayan Salt to taste</div>
</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><u>Process:</u></b></div>
<div style="text-align: justify;">
To cook the squash, wash the surface of the squash and poke with a paring knife all over the squash. You can put this in the oven for 40 minutes. You can alternately use microwave for 15-20 minutes although microwave isn't the best option. Either in the oven or in the microwave, around half the time, turn the squash around for even cooking. Let it cool off. Then, cut in half. For longer spaghetti strands, cut lengthwise. Scoop out the seeds with a spoon. Using a fork get all the "spaghetti" off the squash. Set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>For AIP Alfredo Sauce:</i></b>
<br />
<ul>
<li><div style="text-align: justify;">
Steam cauliflower florets until the florets are fork tender.</div>
</li>
<li><div style="text-align: justify;">
While the cauliflower is being steamed, in your blender, add coconut milk, salt and herbs. </div>
</li>
<li><div style="text-align: justify;">
Transfer the cooked cauli florets. Blend until smooth.</div>
</li>
<li><div style="text-align: justify;">
Add this sauce to your spaghetti and enjoy. Yum!</div>
</li>
</ul>
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-17645384159142385712015-06-09T19:36:00.000-04:002015-06-19T11:48:16.709-04:00Homemade Bone Broth<div style="text-align: justify;">
<b>By: Esther Vasa</b></div>
<div style="text-align: justify;">
In my opinion, everybody should drink bone broth. If you are fighting an ailment, you MUST try and drink bone broth. Well, of course, if you are a vegetarian, that is a different story. You can make bone broth with many different kinds of bones - lamb, goat, chicken, turkey, fish, beef or pork. I personally prefer using lamb/goat/chicken bones. We are slowly going to increase our choice of bones. It has become an everyday norm in our house now. You can find a ton of recipes online. Pick a recipe and be sure to make and have your bone broth whatever method you choose. Or simply give this recipe a try. You won't be disappointed. Drinking bone broth reminds me of my childhood days when my grandma would serve bone broth any time and every time I had cold or sore throat or fever. It has these healing benefits since times immemorial. So, don't be afraid to give this jiggly gooey goodness a try! You'll be hooked I assure. </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<ul>
<li><div style="text-align: justify;">
Bones of your choice - 2 pounds</div>
</li>
<li><div style="text-align: justify;">
Bragg's Apple Cider Vinegar (ACV) - 2 tbsp</div>
</li>
<li><div style="text-align: justify;">
Turmeric - 1 tsp</div>
</li>
<li><div style="text-align: justify;">
Ceylon Cinnamon - 1/2 stick</div>
</li>
<li><div style="text-align: justify;">
Cloves - 3</div>
</li>
<li><div style="text-align: justify;">
Bay leaves - 2</div>
</li>
<li><div style="text-align: justify;">
Sage - 5 leaves</div>
</li>
<li><div style="text-align: justify;">
Garlic - 3 cloves</div>
</li>
<li><div style="text-align: justify;">
Onion - 1 (roughly chopped)</div>
</li>
<li><div style="text-align: justify;">
Carrot - 1 (roughly chopped)</div>
</li>
<li><div style="text-align: justify;">
Celery tops - 2 handfuls</div>
</li>
<li><div style="text-align: justify;">
Water about 10 cups or more</div>
</li>
</ul>
<div style="text-align: justify;">
<b>Method:</b></div>
<ul>
<li><div style="text-align: justify;">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdACYPh-XgWwCsyo2wtVEaQmbHBJInj7eTaX5trrHVO9Vpi0TMdHiF6HINzACUnLXOMW49brIcw2iFJYQeHQkxcRV-yIupJMy51qkcQbURMq4vT-4q8cfa6AH9xNDMzSGUXNOP9xcd54z/s1600/Bone_Broth.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdACYPh-XgWwCsyo2wtVEaQmbHBJInj7eTaX5trrHVO9Vpi0TMdHiF6HINzACUnLXOMW49brIcw2iFJYQeHQkxcRV-yIupJMy51qkcQbURMq4vT-4q8cfa6AH9xNDMzSGUXNOP9xcd54z/s200/Bone_Broth.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gelatinous Homemade Bone Broth</td></tr>
</tbody></table>
Mix bones with turmeric, ACV and roast either in oven for 30 minutes at 350F or on stove top for 10 minutes at the least. </div>
</li>
<li><div style="text-align: justify;">
Add all the ingredients into the stockpot or crockpot. If you are using stockpot, make sure you bring the stock to a boil and let simmer for 2.5 hours. If you are using crockpot, let it cook on low for 24 hours. For those on GAPS intro, you need to follow GAPS protocol. I have also used pressure cooker to make our bone broth. I cook broth for a minimum of two hours.</div>
</li>
<li><div style="text-align: justify;">
Let it cool down well before you store in your refrigerator. </div>
</li>
<li><div style="text-align: justify;">
The broth should get jiggly when it sits in fridge for an hour or two. In the picture, I scooped a mug full of cold broth and you can see it is jiggly. I wanted to show you the expected texture when it is cooled down. </div>
</li>
<li><div style="text-align: justify;">
You can drink this broth by adding a pinch of Himalayan Salt or Sea Salt. You could use to make your sauces or soups. If you do eat grains, you cook grains with broth for nutrition boost. </div>
</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-40503787469176688182014-12-05T17:59:00.001-05:002014-12-05T18:14:12.812-05:00Spicy Kimchi<div style="text-align: justify;">
<b>By: Esther Vasa</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Vegetables for Kimchi<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PR_Q9hFfWWDQdLbCK62P7q414KJocuMoCSCMLb2N_Hh1LCsjqX_JDSf1EqxIkao-ln02pWSyc8YxgHDkcoQ1yjciCVQWOaDprXj3wBOo52bt3vUky0eYjCabSeByFHq_GseigN3mG8YC/s1600/Kimchi.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PR_Q9hFfWWDQdLbCK62P7q414KJocuMoCSCMLb2N_Hh1LCsjqX_JDSf1EqxIkao-ln02pWSyc8YxgHDkcoQ1yjciCVQWOaDprXj3wBOo52bt3vUky0eYjCabSeByFHq_GseigN3mG8YC/s1600/Kimchi.jpg" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kimchi all ready for fermenting</td></tr>
</tbody></table>
</i></b></div>
<ul>
<li>Napa Cabbage - 1 head (about 3 pounds - cut into bite sized pieces)</li>
<li>Carrots - 2 (cut into matchsticks)</li>
<li>Daikon Radish - 1 (cut into matchsticks)</li>
<li>Green Onions - 1 bunch (cut diagonally)</li>
<li>Nori Wraps (this is optional) - 3 (randomly torn into pieces)</li>
<li>Sea Salt or Kosher Salt or any non-iodized salt (about 4 tbsp)</li>
</ul>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b><i>Salad Dressing</i></b></div>
<ul>
<li>Gochugaru or Korean Chilli Powder - 2 tbsp (adjust to your taste and liking)</li>
<li>Four large garlic cloves and an inch piece of ginger - Crush them together in a mortar and pestle</li>
<li>Rice Flour - 1/4th cup</li>
<li>Brown Sugar - about 2-3 tbsp</li>
<li>Non-chlorinated Water - about two liters</li>
</ul>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Procedure:</b></div>
<ol>
<li>Put the napa cabbage bits in a clean bowl. Salt generously. Cover the salted napa cabbage bits with ample water. Takes nearly four cups of water. Rest it for about two hours.</li>
<li>In a saucepan put the rice flour and add two cups of water and mix it well. Then, cook this on low heat while constantly stirring. It takes about 5 minutes to make it into congee or porridge consistency. You can add extra water if you think the congee is too thick. It depends on the type of rice flour you used. Add brown sugar, mix well and switch off the stove and cool the congee. </li>
<li>In a separate bowl, mix carrots, daikon radish, green onions, nori bits, crushed ginger and garlic, and gochugaru and set aside. Gochugaru is not that spicy and it actually has fruity flavor. I use a bit more of gochugaru in my kimchi. Adjust to your liking. </li>
<li>Add cold congee into the vegetable mix we prepared in step 3. Mix well.</li>
<li>Drain the soaking napa cabbage. Rinse and drain at least three times. This sort of clears out excess salt and also softens the cabbage.</li>
<li>Add the cabbage to the mixture in step 4. Slip in clean gloves and thoroughly combine the cabbage and vegetable mixture.</li>
<li>Transfer the fresh kimchi into a mason jar large enough to fit in the kimchi. If it requires two mason jars, use them. Press the vegetables down firmly, clean the rim and close it and leave it in a warm dark place for about 48 hours. Make sure you burp it every 12 hours or so. I don't mind eating the fresh kimchi right away. But, it tastes very well after it gets fermented. </li>
<li>You can eat kimchi with rice or flat bread or any bread. This is nice flavorful and quite rich in probiotics. Helps in the detox process as well.</li>
</ol>
<div style="text-align: justify;">
<br />
<i>PS: </i>For other kimchi ideas please follow <a href="http://www.maangchi.com/" target="_blank">Maangchi</a>. You can make kimchi without using the rice flour congee. Maangchi calls it "Emergency Kimchi".</div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-920050457215110082014-05-03T14:11:00.000-04:002014-05-03T14:11:50.449-04:00Coconut Frosting<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEPl8ureJR4dl_Gzz-nPVZl_r1naKN4V72n1w8oU3nOlJwIGUYtQmmBVq6Qr74NpXD00EzjvCffpBhyphenhyphen5yyLp__kewyBMaBI8CCN4OxZzXTJghUtKFoRVqhyphenhyphenWLSrJVf3fe9O1ClxzdWcoP/s1600/Paleo+&+Vegan+Coconut+Frosting.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEPl8ureJR4dl_Gzz-nPVZl_r1naKN4V72n1w8oU3nOlJwIGUYtQmmBVq6Qr74NpXD00EzjvCffpBhyphenhyphen5yyLp__kewyBMaBI8CCN4OxZzXTJghUtKFoRVqhyphenhyphenWLSrJVf3fe9O1ClxzdWcoP/s1600/Paleo+&+Vegan+Coconut+Frosting.jpg" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan and Paleo Coconut Frosting</td></tr>
</tbody></table>
<div style="text-align: justify;">
<b>Coconut Cream Frosting: the Vegan way</b></div>
<div style="text-align: justify;">
1 cup coconut milk</div>
<br />
<div style="text-align: justify;">
1 cup agave nectar </div>
<div style="text-align: justify;">
pinch Himalayan sea salt </div>
<div style="text-align: justify;">
5 teaspoons arrowroot powder </div>
<div style="text-align: justify;">
1 tablespoon water </div>
<div style="text-align: justify;">
1¼ cup coconut oil </div>
<div style="text-align: justify;">
<b><i>Method:</i></b></div>
<div style="text-align: justify;">
1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes</div>
<div style="text-align: justify;">
2. In a small bowl, combine arrowroot and water to form a smooth paste</div>
<div style="text-align: justify;">
3. Pour arrowroot mixture into saucepan</div>
<div style="text-align: justify;">
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny</div>
<div style="text-align: justify;">
5. Remove pot from heat and very gradually blend in coconut oil with a hand blender </div>
<div style="text-align: justify;">
6. Allow pot to cool for 10 minutes</div>
<div style="text-align: justify;">
7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white</div>
<div style="text-align: justify;">
8. Remove from refrigerator and blend again with a hand blender, until fluffy.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Coconut frosting: the Paleo way</b></div>
<div style="text-align: justify;">
1. Place a can of full fat coconut milk in the fridge overnight with the lid open. The coconut milk will thicken and separate from its water.</div>
<div style="text-align: justify;">
2. Scoop the solid coconut cream that forms on the top of the can and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.</div>
<div style="text-align: justify;">
3. Add one teaspoon vanilla extract and whip the coconut with a hand mixer until fluffy.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<div style="text-align: justify;">
<b>Coconut frosting: the Pumpkin way</b></div>
<div style="text-align: justify;">
250 ml coconut milk</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuQM17XMzJ121Ddh9C09hJcgo52o1PSVnC-DpPIylFRSD33LFCfVMBjfwz1DoZRvlaVGk_T9gGfLh0T6AijaQ1uBFx7WjElHAIGuVMRvfU12kRSGrqzvclhHmsfTqmAPH4irVq6G3eeUB/s1600/Pumpkin+Way.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuQM17XMzJ121Ddh9C09hJcgo52o1PSVnC-DpPIylFRSD33LFCfVMBjfwz1DoZRvlaVGk_T9gGfLh0T6AijaQ1uBFx7WjElHAIGuVMRvfU12kRSGrqzvclhHmsfTqmAPH4irVq6G3eeUB/s1600/Pumpkin+Way.jpg" height="200" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Frosting: The Pumpkin Way</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
¼ cup pumpkin (freshly roasted) </div>
<div style="text-align: justify;">
1 tbsp honey </div>
<div style="text-align: justify;">
½ tsp cinnamon </div>
<div style="text-align: justify;">
12 drops vanilla (crème stevia) </div>
<div style="text-align: justify;">
Put all the ingredients together in a bowl. With a hand mixer – whip until fluffy. </div>
<div style="text-align: justify;">
Coconut frosting: the rice milk way</div>
<div style="text-align: justify;">
⅔ Cup Organic Refined Coconut Oil, soft at room temperature </div>
<div style="text-align: justify;">
⅔ Cup Pure Honey </div>
<div style="text-align: justify;">
1 Teaspoon Pure Vanilla Extract </div>
<div style="text-align: justify;">
Pinch Fine Himalayan Salt </div>
<div style="text-align: justify;">
⅓ Cup Rice Milk Powder </div>
<div style="text-align: justify;">
1 Teaspoon Finely Ground Chia Seeds, optional</div>
<div style="text-align: justify;">
<b><i>Method:</i></b></div>
<div style="text-align: justify;">
1. In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined. </div>
<div style="text-align: justify;">
2. Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy. </div>
<div style="text-align: justify;">
3. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using.</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-16207715101611447872014-05-03T13:59:00.001-04:002014-05-03T13:59:16.556-04:00Heal Your Heartburn<b>By: Elna Botes van Schalkwyk</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZxMOZWRcw00vWJz_tQM4xM61N0eAoqAcub9SrukH4g4OpeapeGC7wJaOJsdXnbBRZuxyzXi5XIOW3gEFr35fvtEGxhSxBP-OKvrFh3K49c46HwreJ7qtRmlBOoSxfflqKFj0HLdE6YIg/s1600/Heal_Your_Heartburn.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZxMOZWRcw00vWJz_tQM4xM61N0eAoqAcub9SrukH4g4OpeapeGC7wJaOJsdXnbBRZuxyzXi5XIOW3gEFr35fvtEGxhSxBP-OKvrFh3K49c46HwreJ7qtRmlBOoSxfflqKFj0HLdE6YIg/s1600/Heal_Your_Heartburn.jpg" height="189" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heal Your Heartburn</td></tr>
</tbody></table>
<div style="text-align: justify;">
<b>Heal your heartburn and attack your acid reflux in a purposeful way:</b></div>
<br />
<ol>
<li style="text-align: justify;"><b>Raw, unfiltered apple cider vinegar:</b> Acid reflux typically results from having too little acid in your stomach. You can easily improve the acid content of your stomach by taking one tablespoon of raw unfiltered apple cider vinegar in a large glass of water.</li>
<li style="text-align: justify;"><b>Betaine:</b> Another option is to take a betaine hydrochloric supplement, which is available in health food stores without prescription. You'll want to take as many as you need to get the slightest burning sensation and then decrease by one capsule. This will help your body to better digest your food, and will also help kill the H. pylori bacteria.</li>
<li style="text-align: justify;"><b>Baking soda:</b> One-half to one full teaspoon of baking soda (sodium bicarbonate) in an eight-ounce glass of water may ease the burn of acid reflux as it helps neutralize stomach acid. I would not recommend this is a regular solution but it can sure help in an emergency when you are in excruciating pain.</li>
<li style="text-align: justify;"><b>Aloe juice:</b> The juice of the aloe plant naturally helps reduce inflammation, which may ease symptoms of acid reflux. Drink about ½ cup of aloe vera juice before meals. If you want to avoid its laxative effect, look for a brand that has removed the laxative component.</li>
<li style="text-align: justify;"><b>Ginger root or chamomile tea: </b>Ginger has been found to have a gastroprotective effect by blocking acid and suppressing helicobacter pylori. According to a 2007 study, it's also far superior to lansoprazole for preventing the formation of ulcers, exhibiting six- to eight-fold greater potency over the drug! This is perhaps not all that surprising, considering the fact that ginger root has been traditionally used against gastric disturbances since ancient times.</li>
<ul>
<li style="text-align: justify;">Add two or three slices of fresh ginger root to two cups of hot water. Let steep for about half an hour. Drink about 20 minutes or so before your meal.</li>
<li style="text-align: justify;">Before bed, try a cup of chamomile tea, which can help soothe stomach inflammation and help you sleep.</li>
</ul>
<li style="text-align: justify;"><b>Vitamin D:</b> Vitamin D is important for addressing any infectious component. Once your vitamin D levels are optimized, you're also going to optimize your production of about 200 antimicrobial peptides that will help your body eradicate any infection that shouldn't be there.</li>
<ul>
<li style="text-align: justify;">As I've discussed in many previous articles, you can increase your vitamin D levels through appropriate amounts of sun exposure, or through the use of a safe tanning bed. If neither of those are available, you can take an oral vitamin D3 supplement; just remember to also increase your vitamin K2 intake.</li>
</ul>
<li style="text-align: justify;"><b>Astaxanthin: </b>This exceptionally potent antioxidant was found to reduce symptoms of acid reflux in patients when compared to a placebo, particularly in those with pronounced helicobacter pylori infection. Best results were obtained at a daily dose of 40 mg.</li>
<li style="text-align: justify;"><b>Slippery elm:</b> Slippery elm coats and soothes the mouth, throat, stomach, and intestines, and contains antioxidants that can help address inflammatory bowel conditions. It also stimulates nerve endings in your gastrointestinal tract. This helps increase mucus secretion, which protects your gastrointestinal tract against ulcers and excess acidity. The University of Maryland Medical Center makes the following adult dosing recommendations:</li>
<ul>
<li style="text-align: justify;">Tea: Pour 2 cups boiling water over 4 g (roughly 2 tablespoons) of powdered bark, then steep for 3 - 5 minutes. Drink 3 times per day.</li>
<li style="text-align: justify;">Tincture: 5 mL 3 times per day.</li>
<li style="text-align: justify;">Capsules: 400 - 500 mg 3 - 4 times daily for 4 - 8 weeks. Take with a full glass of water.</li>
<li style="text-align: justify;">Lozenges: follow dosing instructions on label.</li>
</ul>
<li style="text-align: justify;"><b>Chinese herbs for the treatment of "Gu" symptoms caused by chronic inflammatory diseases:</b> So-called "Gu" symptoms include digestive issues associated with inflammation and pathogenic infestation. For more information about classical herbs used in Chinese Medicine for the treatment of such symptoms, please see the article, "Treating Chronic Inflammatory Diseases with Chinese Herbs: 'Gu Syndrome' in Modern Clinical Practice," published by the Pacific College of Oriental Medicine.</li>
<li style="text-align: justify;"><b>Glutamine: </b>Research published in 2009 found that gastrointestinal damage caused by H. pylori can be addressed with the amino acid glutamine, found in many foods, including beef, chicken, fish, eggs, dairy products, and some fruits and vegetables. L-glutamine, the biologically active isomer of glutamine, is also widely available as a supplement.</li>
<li style="text-align: justify;"><b>Folate or folic acid (vitamin B9) and other B vitamins:</b> As reported by clinical nutritionist Byron Richards, research suggests B vitamins can reduce your risk for acid reflux. Higher folic acid intake was found to reduce acid reflux by approximately 40 percent. Low vitamin B2 and B6 levels were also linked to an increased risk for acid reflux. The best way to raise your folate levels is by eating folate-rich whole foods, such as liver, asparagus, spinach, okra, and beans.</li>
</ol>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-62695171545178340282014-04-11T16:20:00.003-04:002014-04-11T16:22:46.440-04:00Worst Food Series 11: Table Salt<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaeRwxes-_0RLrcAC2kxLiRUWv3WIxH-plQmaM5p8DmWalEQ3n4KqFqXKuHA2vwBVwx0ubiH10ls_PzUU-7eMYlMrzifBMcXsJurWMJMwTSAA2YQ3JQp3FET5q4mTIxfGbleyTD5_m68r/s1600/A-Salt-400x400.gif" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaeRwxes-_0RLrcAC2kxLiRUWv3WIxH-plQmaM5p8DmWalEQ3n4KqFqXKuHA2vwBVwx0ubiH10ls_PzUU-7eMYlMrzifBMcXsJurWMJMwTSAA2YQ3JQp3FET5q4mTIxfGbleyTD5_m68r/s1600/A-Salt-400x400.gif" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Table Salt</td></tr>
</tbody></table>
<div style="text-align: justify;">
Salt is essential for life — you cannot live without it. However, regular ‘table salt’ and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.</div>
<br />
<ol>
<li style="text-align: justify;">Processed salt is 98 percent sodium chloride, and the remaining two percent comprises man-made chemicals, such as moisture absorbents, and a little added iodine. These are dangerous chemicals like ferrocyanide and aluminosilicate. Some European countries, where water fluoridation is not practiced, also add fluoride to table salt.</li>
<li style="text-align: justify;">Natural salt is about 84 percent sodium chloride. The remaining 16 percent of natural salt consists of other naturally occurring minerals, including trace minerals like silicon, phosphorous and vanadium</li>
<li style="text-align: justify;">Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn't polluted with the heavy metals and industrial toxins of today. And it's hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. </li>
<li><div style="text-align: justify;">
While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.</div>
<div style="text-align: justify;">
<br /></div>
<b><div style="text-align: justify;">
<b>Unrefined natural salt is important to many biological processes, including:</b></div>
</b></li>
</ol>
<ol><ul>
<li style="text-align: justify;">Being a major component of your blood plasma, lymphatic fluid, extracellular fluid, and even amniotic fluid</li>
<li style="text-align: justify;">Carrying nutrients into and out of your cells</li>
<li style="text-align: justify;">Maintain and regulate blood pressure</li>
<li style="text-align: justify;">Increasing the glial cells in your brain, which are responsible for creative thinking and long-term planning</li>
<li style="text-align: justify;">Helping your brain communicate with your muscles, so that you can move on demand via sodium-potassium ion exchange</li>
</ul>
</ol>
<div style="text-align: justify;">
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-10-non-organic.html">Worst Food Series 10: Non-Organic Potatoes and Produce with High Contamination</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-8752889907222708172014-04-11T15:06:00.004-04:002014-04-11T16:27:40.801-04:00Worst Food Series 10: Non-Organic Potatoes and Other Fresh Produce with High Pesticide Contamination<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35rJqRBAfGBnD4Ka-GGsGdSakQ2rgegFSXhn9zlTUu5DALvLOYzpAdgOnpOtI240DrSoW09AgiBOxVIyZsKGtKYleFqgqdu-4eyBFveoTd_BLjxRNj189dFsTRo-Cqzg12-Ts35u___WW/s1600/Potatoes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35rJqRBAfGBnD4Ka-GGsGdSakQ2rgegFSXhn9zlTUu5DALvLOYzpAdgOnpOtI240DrSoW09AgiBOxVIyZsKGtKYleFqgqdu-4eyBFveoTd_BLjxRNj189dFsTRo-Cqzg12-Ts35u___WW/s1600/Potatoes.jpg" height="177" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-Organic Potatoes<br />
and<br />
Other Fresh Produce with High Pesticide Contamination</td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Your best bet is to buy only organic fruits and vegetables, as synthetic agricultural chemicals are not permissible under the USDA organic rules. That said, not all conventionally grown fruits and vegetables are subjected to the same amount of pesticide load. While Koch focuses on potatoes, as they tend to take up a lot of pesticides and other agricultural chemicals present in the soil, I would recommend reviewing the "Shopper’s Guide to Pesticides in Produce" by the Environmental Working Group.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Of the 48 different fruit and vegetable categories tested by the EWG for the 2013 guide, the following 15 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically: </b>Apples, Celery, Cherry tomatoes, Cucumbers, Grapes, Hot peppers, Nectarines (imported), Peaches, Potatoes, Spinach, Strawberries, Sweet bell peppers, Kale, Collard greens and Summer squash.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables:</b> Asparagus, Avocado, Cabbage, Cantaloupe, Sweet corn (non-GMO), Eggplant, Grapefruit, Kiwi Mango, Mushrooms, Onions and Papayas (non-GMO), Pineapple, Sweet peas (frozen) and Sweet potatoes. Note that a small amount of sweet corn and most Hawaiian papaya, although low in pesticides, are genetically engineered (GE). If you’re unsure of whether the sweet corn or papaya is GE, I’d recommend opting for organic varieties. <br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-11-table-salt.html">Worst Food Series 11: Table Salt</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-9-soy-protein-isolate.html">Worst Food Series 9: Soy Protein Isolate and Other Unfermented Soy Products</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-21388895718977910802014-04-11T14:53:00.002-04:002014-04-11T16:29:11.811-04:00Worst Food Series 9: Soy Protein Isolate and Other Unfermented Soy Products<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnjkxUi1vnesCMUb5zr4oo8Wm8odkdUA9XoN2-GBHPXM8aOW0SSZMCPnFfElYIDVxjf_Vb0uz4fxAYvY4dWM5ZKY_wjhqOVr3WC_TFpP4SbTpbe_RsolNsJ_j3yQAAA7JGvPLHnMGV-Oe/s1600/soy-review.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnjkxUi1vnesCMUb5zr4oo8Wm8odkdUA9XoN2-GBHPXM8aOW0SSZMCPnFfElYIDVxjf_Vb0uz4fxAYvY4dWM5ZKY_wjhqOVr3WC_TFpP4SbTpbe_RsolNsJ_j3yQAAA7JGvPLHnMGV-Oe/s1600/soy-review.jpg" height="118" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soy Protein Isolate<br />
and<br />
Other Unfermented Soy Products</td></tr>
</tbody></table>
Sadly, most of what you have been led to believe by the media about soy is simply untrue. One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically engineered (GE), and these are used to create soy protein isolate. Genetically engineered soybeans are designed to be "Roundup ready,” which means they’re engineered to withstand otherwise lethal doses of herbicide.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle. What's more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Glyphosate’s mechanism of harm was only recently identified, and demonstrates how this chemical disrupts cellular function and induce many of our modern diseases, including autism. Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Even if you are not a vegetarian and do not use soymilk or tofu, it is important to be a serious label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Soy expert Dr. Kaayla Daniel offers a free Special Report7, "Where the Soys Are," on her Web site. It lists the many "aliases" that soy might be hiding under in ingredient lists -- words like "bouillon," "natural flavor" and "textured plant protein." Besides soy protein isolate, ALL unfermented soy products are best avoided if you value your health. Thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The only soy with health benefits is organic soy that has been properly fermented, and these are the only soy products I ever recommend consuming. After a long fermentation process, the phytate and "anti-nutrient" levels of soybeans are reduced, and their beneficial properties become available to your digestive system. To learn more, please see this previous article detailing the dangers of unfermented soy.<br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-10-non-organic.html">Worst Food Series 10: Non Organic and Others with High Pesticide Contamination</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-8-microwave-popcorn.html">Worst Food Series 8: Microwave Popcorn</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-2505788739136182562014-04-11T14:42:00.002-04:002014-04-11T16:29:26.278-04:00Worst Food Series 8: Microwave Popcorn<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBKjSSTxH_7ZrCRc50-MipvSpsQ-OBKBaYMuP41mHq03MKn2pydy7-3_1Ehti0dRe0wgjycAjh3K37vGeGfU0Edux9HQf1nGYPUSwqS_KqtzPjMRzaQvZLXF95K91kOUIqtecuWPK96S3/s1600/microwave-popcorn-PFOA.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBKjSSTxH_7ZrCRc50-MipvSpsQ-OBKBaYMuP41mHq03MKn2pydy7-3_1Ehti0dRe0wgjycAjh3K37vGeGfU0Edux9HQf1nGYPUSwqS_KqtzPjMRzaQvZLXF95K91kOUIqtecuWPK96S3/s1600/microwave-popcorn-PFOA.png" height="132" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Microwave Popcorn</td></tr>
</tbody></table>
<div style="text-align: justify;">
Perfluoroalkyls, which include perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS), are chemicals used to keep grease from leaking through fast food wrappers, are being ingested by people through their food and showing up as contaminants in blood. Microwave popcorn bags are lined with PFOA, and when they are heated the compound leaches onto the popcorn.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
These chemicals are part of an expanding group of chemicals commonly referred to as "gender-bending" chemicals, because they can disrupt your endocrine system and affect your sex hormones. The EPA has ruled PFCs as "likely carcinogens," and has stated that PFOA "poses developmental and reproductive risks to humans." </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Researchers have also linked various PFCs to a range of other health dangers, such as:</b></div>
<ol>
<li style="text-align: justify;"><b>Infertility </b>-- A study published in the journal Human Reproduction found that both PFOA and PFOS (perfluorooctane sulfonate), dramatically increased the odds of infertility. PFOA was linked to a 60 to 154 percent increase in the chance of infertility.</li>
<li style="text-align: justify;"><b>Thyroid disease</b> -- A 2010 study4 found that PFOA can damage your thyroid function. Individuals with the highest PFOA concentrations were more than twice as likely to report current thyroid disease, compared to those with the lowest PFOA concentrations. Your thyroid contains thyroglobulin protein, which binds to iodine to form hormones, which in turn influence essentially every organ, tissue and cell in your body. Thyroid hormones are also required for growth and development in children. Thyroid disease, if left untreated, can lead to heart disease, infertility, muscle weakness, and osteoporosis.</li>
<li style="text-align: justify;"><b>Cancer</b> -- PFOA has been associated with tumors in at least four different organs in animal tests (liver, pancreas, testicles and mammary glands in rats), and has been associated with increases in prostate cancer in PFOA plant workers.</li>
<li style="text-align: justify;"><b>Immune system problems </b>-- Several studies by scientists in Sweden indicate that PFCs have an adverse effect on your immune system. As described in a report on PFCs by the Environmental Working Group (EWG), PFOA was found to decrease all immune cell subpopulations studied, in the thymus and spleen, and caused immunosupression.</li>
<li style="text-align: justify;"><b>Increased LDL cholesterol levels </b>– A 2010 study in the Archives of Pediatric & Adolescent Medicine found that children and teens with higher PFOA levels had higher levels of total cholesterol and LDL or "bad" cholesterol, while PFOS was associated with increased total cholesterol, including both LDL cholesterol and HDL or "good" cholesterol.</li>
</ol>
<span style="text-align: justify;">I strongly recommend avoiding any product you know containing these toxic compounds, particularly non-stick cookware, but also foods sold in grease-proof food packaging, such as fast food and microwave popcorn. Clearly, if you're eating fast food or junk food, PFCs from the wrapper may be the least of your problems, but I think it's still important to realize that not only are you not getting proper nutrition from the food itself, the wrappers may also add to your toxic burden.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;"><b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-9-soy-protein-isolate.html">Worst Food Series 9: Soy Protein Isolate and Other Unfermented Soy Products</a></b></span>
<span style="text-align: justify;"><b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-7-preservatives.html">Worst Food Series 7: Preservatives</a></b></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-80462943914292241242014-04-11T14:26:00.001-04:002014-04-11T16:30:54.271-04:00Worst Food Series 7: Preservatives<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiaZkSEcHszPpaBCrYMlcKrIa3_x7ECRavBwjBp5CcGo4B5AKCCZkUBpGQLPk3bZkHt3axg4oxYQiNf-FdqTz-DaQhnZI8OMlmA-mtIk-UHGk5x630C0tLa2SIFB6palZ6ODwL3kRsklO/s1600/preservative.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiaZkSEcHszPpaBCrYMlcKrIa3_x7ECRavBwjBp5CcGo4B5AKCCZkUBpGQLPk3bZkHt3axg4oxYQiNf-FdqTz-DaQhnZI8OMlmA-mtIk-UHGk5x630C0tLa2SIFB6palZ6ODwL3kRsklO/s1600/preservative.jpg" height="131" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preservatives</td></tr>
</tbody></table>
<div style="text-align: justify;">
Preservatives lengthen the shelf-life of foods, increasing manufacturers’ profits – at your expense, since most </div>
are linked to health problems such as cancer, allergic reactions and more. Butylated hydroxyanisole (BHA) and butylated hydrozyttoluene (BHT) are preservatives that affect the neurological system of your brain, alter behavior and have the potential to cause cancer. Tertiary butylhydroquinone (TBHQ) is a chemical preservative so deadly that just five grams can kill you. <br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The preservative sodium benzoate -- found in many soft drinks, fruit juices and salad dressings – has been found to cause children to become measurably more hyperactive and distractible. Sodium nitrite, a commonly used preservative in hot dogs, deli meats and bacon, has been linked to higher rates of colorectal, stomach and pancreatic cancers. And the list goes on and on…<br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-8-microwave-popcorn.html">Worst Food Series 8: Microwave Popcorn</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-6-high-fructose-corn.html">Worst Food Series 6: High Fructose Corn Syrup (HFCS)</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-15409826349013891462014-04-11T14:18:00.003-04:002014-04-11T14:27:23.851-04:00Worst Food Series 6: High-Fructose Corn Syrup (HFCS)<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tdVvdo6opPYINyA6DUkHZm7ghDlmX2ALaMxGOCF-tU-emj85kycCNN2pO_oxK8FpvKnhjec2ZLliyQyOFNio0ZOD-sLjwGUIlN9KAueiAhuhico1jpJugXh9Bp7kE5vn9Mi63vV5sOGg/s1600/High-Fructose-Corn-Syrup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2tdVvdo6opPYINyA6DUkHZm7ghDlmX2ALaMxGOCF-tU-emj85kycCNN2pO_oxK8FpvKnhjec2ZLliyQyOFNio0ZOD-sLjwGUIlN9KAueiAhuhico1jpJugXh9Bp7kE5vn9Mi63vV5sOGg/s1600/High-Fructose-Corn-Syrup.jpg" height="200" width="136" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">High Fructose Corn Syrup</td></tr>
</tbody></table>
<div style="text-align: justify;">
It’s often claimed that HFCS is no worse for you than sugar, but this is not the case. Because high-fructose corn syrup contains free-form monosaccharides of fructose and glucose, it cannot be considered biologically equivalent to sucrose (sugar), which has a glycosidic bond that links the fructose and glucose together, and which slows its break down in the body.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fructose is primarily metabolized by your liver, because your liver is the only organ that has the transporter for it. Since all fructose gets shuttled to your liver, and, if you eat a typical Western-style diet, you consume high amounts of it, fructose ends up taxing and damaging your liver in the same way alcohol and other toxins do. And just like alcohol, fructose is metabolized directly into fat – it just gets stored in your fat cells, which leads to mitochondrial malfunction, obesity and obesity-related diseases.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The more fructose or HFCS a food contains, and the more total fructose you consume, the worse it is for your health. As a standard recommendation, I advise keeping your TOTAL fructose consumption below 25 grams per day. For most people it would also be wise to limit your fructose from fruit to 15 grams or less, as you're virtually guaranteed to consume "hidden" sources of fructose if you drink beverages other than water and eat processed food. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fifteen grams of fructose is not much -- it represents two bananas, one-third cup of raisins, or two Medjool dates. Remember, the average 12-ounce can of soda contains 40 grams of sugar, at least half of which is fructose, so one can of soda alone would exceed your daily allotment.<br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-7-preservatives.html">Worst Food Series 7: Preservatives</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-5-artificial-colors.html">Worst Food Series 5: Artifical Colors</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-89881110948125148452014-04-11T14:06:00.002-04:002014-04-11T16:31:10.467-04:00Worst Food Series 5: Artificial Colors<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrw0fYSehZwaMSNeAkU5qOvrmaCDhAk4g5xvL7y6n8h192Br_YvE3mNSrOgXasO6nwG1jjbBGm7EDSGo2WLmSQimbLiGNrknztoRvGua7xUmWdtMlRJb7abrbcZ__BgSyN4hG9YBOjXqJV/s1600/artificial-colors-rainbow.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrw0fYSehZwaMSNeAkU5qOvrmaCDhAk4g5xvL7y6n8h192Br_YvE3mNSrOgXasO6nwG1jjbBGm7EDSGo2WLmSQimbLiGNrknztoRvGua7xUmWdtMlRJb7abrbcZ__BgSyN4hG9YBOjXqJV/s1600/artificial-colors-rainbow.jpg" height="200" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artificial Colors</td></tr>
</tbody></table>
<div style="text-align: justify;">
Every year, food manufacturers pour 15 million pounds of artificial food dyes into U.S. foods -- and that amount only factors in eight different varieties.6 As of July 2010, most foods in the European Union that contain artificial food dyes were labeled with warning labels stating the food "may have an adverse effect on activity and attention in children." The British government also asked that food manufacturers remove most artificial colors from foods back in 2009 due to health concerns.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Nine of the food dyes currently approved for use in the US are linked to health issues ranging from cancer and hyperactivity to allergy-like reactions -- and these results were from studies conducted by the chemical industry itself. For instance, Red # 40, which is the most widely used dye, may accelerate the appearance of immune system tumors in mice, while also triggering hyperactivity in children. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Blue # 2, used in candies, beverages, pet foods and more, was linked to brain tumors. And Yellow 5, used in baked goods, candies, cereal and more, may not only be contaminated with several cancer-causing chemicals, but it's also linked to hyperactivity, hypersensitivity and other behavioral effects in children.<br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-6-high-fructose-corn.html">Worst Food Series 6: High Fructose Corn Syrup (HFCS)</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-4-monosodium.html">Worst Food Series 4: Monosodium Glutamate (MSG)</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-86286815250966994352014-04-11T13:59:00.001-04:002014-04-12T14:24:16.928-04:00Worst Food Series 4: Monosodium Glutamate (MSG)<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY6pCxD4e75TxHK753PRmhG7c12UzbNuiW4CXVmXQbkHY3msk2-omRys1EgRZlJDvX3rkD4JvTcdf2t4YmlogSk3jIgp50JVtJyrnxJQRM2r222t2-RwWPKLEFKW7sJgOlHAll_2s6svm/s1600/monosodium-glutamate-side-effects-300x300.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY6pCxD4e75TxHK753PRmhG7c12UzbNuiW4CXVmXQbkHY3msk2-omRys1EgRZlJDvX3rkD4JvTcdf2t4YmlogSk3jIgp50JVtJyrnxJQRM2r222t2-RwWPKLEFKW7sJgOlHAll_2s6svm/s1600/monosodium-glutamate-side-effects-300x300.png" height="200" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monosodium Glutamate</td></tr>
</tbody></table>
<br /></div>
<div style="text-align: justify;">
This flavor enhancer is most often associated with Chinese food, but it's actually in countless processed food products ranging from frozen dinners and salad dressing to snack chips and meats. MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain dysfunction and damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer's disease, Parkinson's disease, Lou Gehrig's disease and more. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Part of the problem is that free glutamic acid (MSG is approximately 78 percent free glutamic acid) is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body. Although the US Food and Drug Administration (FDA) continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-5-artificial-colors.html">Worst Food Series 5: Artifical Colors</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-3-artificial-flavors.html">Worst Food Series 3: Artificial Flavors</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-42739509790762645612014-04-11T13:46:00.001-04:002014-04-11T16:31:37.696-04:00Worst Food Series 3: Artificial Flavors<b>By: Elna Botes van Schalkwyk</b><br />
<br />
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYJvBc98dg1pHbWzpiA8bYWF9x2-PvT-e_IfO8mwutZGL32H7aUem3dVAXsYb44_5dRedg9hU6-o_5kqWV8W0pICmbr04tjp5wqxaCd68Bj3BtW0C754YXNZHBa5uOmV6ARM4OjbXqk5/s1600/Artificial+Flavors.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJmYJvBc98dg1pHbWzpiA8bYWF9x2-PvT-e_IfO8mwutZGL32H7aUem3dVAXsYb44_5dRedg9hU6-o_5kqWV8W0pICmbr04tjp5wqxaCd68Bj3BtW0C754YXNZHBa5uOmV6ARM4OjbXqk5/s1600/Artificial+Flavors.jpg" height="119" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artificial Flavors</td></tr>
</tbody></table>
What’s particularly alarming when you see a word like “artificial flavor” on an ingredients label is that there’s no way to know what it actually means. It could mean that one unnatural additive is included, or it could be a blend of hundreds of additives. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Strawberry artificial flavor can contain nearly 50 chemical ingredients, for example.Or take the artificial flavoring called diacetyl, which is often used as a butter flavoring in microwave popcorn. Research shows diacetyl has several concerning properties for brain health and may trigger Alzheimer’s disease. Genetically engineered flavor enhancers can also be listed under the artificial flavor (or natural flavor) label.<br />
<br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-4-monosodium.html">Worst Food Series 4: Monosodium Glutamate (MSG)</a></b><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-2-synthetic-trans-fats.html">Worst Food Series 2: Synthetic Trans Fats</a></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-61931653670513502722014-04-11T13:34:00.005-04:002014-04-11T16:31:54.686-04:00Worst Food Series 2: Synthetic Trans Fats<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dTGVT9HdL9awRTZRtINsuJj4M4G0QQfZdVd0NINgpigNm5NrhRTV2dG2EO_B3plktyKTawdkRmZn-_YRtRdaO_j869h03A0-K9eIpvclNlVHKWsMWfr_fYkGOcrJ3WILY7Egd2YRMl_6/s1600/Transfats.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dTGVT9HdL9awRTZRtINsuJj4M4G0QQfZdVd0NINgpigNm5NrhRTV2dG2EO_B3plktyKTawdkRmZn-_YRtRdaO_j869h03A0-K9eIpvclNlVHKWsMWfr_fYkGOcrJ3WILY7Egd2YRMl_6/s1600/Transfats.jpg" height="151" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trans-Fatty Acids</td></tr>
</tbody></table>
<div style="text-align: justify;">
These are common in foods that contain partially hydrogenated vegetable oil, such as crackers, chips, most store-bought baked goods, and any fried foods, just to name a few examples. Synthetic trans fats are known to promote inflammation, which is a hallmark of most chronic and/or serious diseases. For instance, in one 2010 study, post-menopausal women who consumed the most daily synthetic trans fat had a 30 percent higher incidence of ischemic strokes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Synthetic trans fats have also been linked to:</b></div>
<br />
<ul>
<li style="text-align: justify;"><b>Cancer</b>: They interfere with enzymes your body uses to fight cancer.</li>
<li style="text-align: justify;"><b>Diabetes</b>: They interfere with the insulin receptors in your cell membranes.</li>
<li style="text-align: justify;"><b>Decreased immune function</b>: They reduce your immune response.</li>
<li style="text-align: justify;"><b>Problems with reproduction</b>: They interfere with enzymes needed to produce sex hormones.</li>
<li style="text-align: justify;"><b>Heart disease</b>: Your intake of trans fats should be as low as possible; no “safe upper limit” has even been established because, quite simply, there is none.</li>
</ul>
<div style="text-align: justify;">
<a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-3-artificial-flavors.html"><b>Worst Food Series 3: Artificial Flavors</b></a><br />
<b><a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-1-artificial.html">Worst Food Series 1: Artificial Sweeteners</a></b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-76148645934936590362014-04-11T13:31:00.001-04:002014-04-11T16:32:13.115-04:00Worst Food Series 1 - Artificial Sweeteners<div style="text-align: justify;">
<b>By: Elna Botes van Schalkwyk</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Experiments have found that sweet taste, regardless of its caloric content, enhances your appetite, and </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXb__Nzep8ow1i9cnJhEyanyr0HXDz_6E8MDZ5Co2TpuCIupfzuPNLtjROziuoILYixAVMF2RaqWclHQJAundLTwHBVf9qdXMAdMXV1JlDISWIj7IXpACTV1Y_VRI8bD_t65H9xnRymwQ/s1600/art.sweet_.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXb__Nzep8ow1i9cnJhEyanyr0HXDz_6E8MDZ5Co2TpuCIupfzuPNLtjROziuoILYixAVMF2RaqWclHQJAundLTwHBVf9qdXMAdMXV1JlDISWIj7IXpACTV1Y_VRI8bD_t65H9xnRymwQ/s1600/art.sweet_.jpg" height="111" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artifical Sweeteners</td></tr>
</tbody></table>
consuming artificial sweeteners has been shown to lead to even greater weight gain than consuming sugar. Aspartame has been found to have the most pronounced effect, but the same applies for other artificial sweeteners, such as acesulfame potassium, sucralose and saccharin. <br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Yet, weight gain is only the beginning of why artificial sweeteners should generally be avoided. Aspartame, for instance, is a sweet-tasting neurotoxin. As a result of its unnatural structure, your body processes the amino acids found in aspartame very differently from a steak or a piece of fish. The amino acids in aspartame literally attack your cells, even crossing the blood-brain barrier to attack your brain cells, creating a toxic cellular overstimulation, called excitotoxicity, similar to MSG.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Further, inflammatory bowel disease may be caused or exacerbated by the regular consumption of the popular artificial sweetener Splenda (sucralose), as it inactivates digestive enzymes and alters gut barrier function. Previous research also found that sucralose can destroy up to 50 percent of your beneficial gut flora. While you certainly don’t want to overdo it on sugar, there's little doubt in my mind that artificial sweeteners can be even worse for your health than sugar and even fructose.<br />
<br />
<a href="http://recipestofightms.blogspot.com/2014/04/worst-food-series-2-synthetic-trans-fats.html"><b>Worst Food Series 2 - Synthetic Trans Fats</b></a></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-13647756478577339662014-03-08T17:07:00.000-05:002014-06-30T13:54:24.968-04:00Jun - A Fermented Beverage<b>By: Becky Koch</b><br />
<br />
<b>Ingredients:</b><br />
SCOBY for Jun <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANCZa9eGjt48K2_G_NQLtz_HrfvTngQmb5Au8Hg1KqlYbrvA4D1bcpqbzgx9R4T_ch4BS3KlFxFK0Fb9608nGuGDIF9rzmdaLc9fBtF2s4PapR3wajgDP69-Cwp52jLMprqnwIaL7HQI-/s1600/Jun.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANCZa9eGjt48K2_G_NQLtz_HrfvTngQmb5Au8Hg1KqlYbrvA4D1bcpqbzgx9R4T_ch4BS3KlFxFK0Fb9608nGuGDIF9rzmdaLc9fBtF2s4PapR3wajgDP69-Cwp52jLMprqnwIaL7HQI-/s200/Jun.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jun second fermented with huckleberries</td></tr>
</tbody></table>
Green Tea - 2 tsp or two tea bags for quart of tea **<br />
Water - 1 cup<br />
Raw Honey - 1/4th cup<br />
Starter Tea - 1/4th cup (Reserved from last batch)<br />
<br />
<b>Method:</b><br />
<ul>
<li>Boil water, steep tea for 10 mins, cool to 115F and add honey.</li>
<li>Add to jar, when cool add starter tea and fill with water.</li>
<li>Add SCOBY.</li>
<li>Ferment to taste.</li>
<li>Add fruit for second ferment, if desired.</li>
<li>Tea will carbonate in 1-2 days with the addition of sugar or fruit in an anaerobic environment.</li>
<li>ENJOY!</li>
</ul>
** Make sure you use Green Tea ONLY. Do not use flavored Green Tea as that will potentially kill the SCOBY. Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-35311534370034592962014-03-08T16:50:00.002-05:002014-03-08T16:52:20.209-05:00Cauliflower Pizza Crust<div style="text-align: justify;">
<b>By: Becky Koch</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9laFL8WMXmo2Mufv2rZabAIgmy_98FN4iAs7r2Y7-4jazBwyrlmBNFxY-h8eS9fhk9TH4JwxdW0ZdPM-2bEyoeHZeutYbo-YAV2hY43NDJzbzoxdKl9YIY0OIfiLZtV_LrMIk9JD6uM4J/s1600/Cauliflower_Pizza_Crust.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9laFL8WMXmo2Mufv2rZabAIgmy_98FN4iAs7r2Y7-4jazBwyrlmBNFxY-h8eS9fhk9TH4JwxdW0ZdPM-2bEyoeHZeutYbo-YAV2hY43NDJzbzoxdKl9YIY0OIfiLZtV_LrMIk9JD6uM4J/s320/Cauliflower_Pizza_Crust.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower Pizza Crust<br />
(Note: Please use parchment paper!!!)</td></tr>
</tbody></table>
<ul>
<li style="text-align: justify;">2 cups riced organic cauliflower (I use the blender), with as much moisture removed as possible</li>
<li style="text-align: justify;">1 cups almond flour or fine meal, packed (I use Bob's Red Mill)</li>
<li style="text-align: justify;">2 teaspoons kosher or sea salt (less depending on how salty your sea salt is)</li>
<li style="text-align: justify;">1/2 teaspoons fresh cracked black pepper</li>
<li style="text-align: justify;">1 teaspoons baking soda</li>
<li style="text-align: justify;">1 teaspoons granulated garlic</li>
<li style="text-align: justify;">1 teaspoons granulated onion</li>
<li style="text-align: justify;">1 tablespoon fresh thyme or 1 teaspoon dried thyme (or whatever herb you like…rosemary will pack a nice punch)</li>
<li style="text-align: justify;">1/4 teaspoons red pepper flake (optional)</li>
<li style="text-align: justify;">3 tablespoons nutritional yeast, heaping (optional) — if you omit the yeast and find the crust too wet, add some more almond flour (this will depend on how wet your cauliflower is)</li>
<li style="text-align: justify;">3 eggs (organic pastured if possible)</li>
</ul>
<div style="text-align: justify;">
<b>Method:</b></div>
<ul>
<li style="text-align: justify;">Designed for a pizza stone heated 450F, combine ingredients, roll dough to 1/4 inch or less using parchment paper (divide if you wish) and slide, parchment paper and all onto the stone (using a little olive oil on the paper will make things move around easier). Bake 15 minutes. Remove from oven and add toppings. Put back in oven for 8-10 minutes, or until done to your liking.</li>
<li style="text-align: justify;">Of course the herbs/spices in this crust are subject to opinion, if you prefer to flavor your crust with something else, DO!</li>
<li style="text-align: justify;">The photo is on a silpat and I DO NOT recommend it. This works 100 times better with parchment paper!!!</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-59579709306527159762014-03-08T16:37:00.001-05:002014-03-08T17:08:15.376-05:00Riced Cauliflower<b>By: Esther Vasa</b><br />
<br />
<b>Ingredients:</b><br />
Cauliflower - 1 head including florets and stems processed in a food processor until the bits are like rice<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPE6umMq_HkMD8hCCBAAc6sYOzELkQ5qn0cvAA6wFtv1lbGuKL2YCFi-yYsAzmRAogPZDxFnU3kCeiM4tX1fayqkwzfR3qENrWubFloeSJ2A1iaFo31URm_JrexvJsW87q8xAR66iAF4f/s1600/Cauli+Rice.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPE6umMq_HkMD8hCCBAAc6sYOzELkQ5qn0cvAA6wFtv1lbGuKL2YCFi-yYsAzmRAogPZDxFnU3kCeiM4tX1fayqkwzfR3qENrWubFloeSJ2A1iaFo31URm_JrexvJsW87q8xAR66iAF4f/s200/Cauli+Rice.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Riced Cauliflower</td></tr>
</tbody></table>
Onion - 1 (diced)<br />
Chicken Breast - 1 (cubed and sauteed with avocado oil, salt and pepper)<br />
Parsley - 1/2 cup (roughly chopped)<br />
Turmeric Powder - 1/4th tsp<br />
Paprika - 1/4th tsp<br />
Garlic Powder - 1/2 tsp<br />
Salt to taste<br />
A tablespoon of avocado oil<br />
<br />
<b>Method:</b><br />
<br />
<ul>
<li>Be sure to saute chicken breast in a tiny bit of avocado oil by adding just enough salt and black pepper.</li>
<li>In a saucepan, heat up avocado oil and saute onions for 3-4 mins.</li>
<li>Then, add cauliflower bits, turmeric, paprika and salt and saute for 10 minutes on medium heat or until cauliflower is cooked.</li>
<li>Mix chicken and cook for another 3 minutes.</li>
<li>Finally, sprinkle garlic and mix parsley.</li>
<li>Enjoy with any soup or curry.</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-85889629808269318932014-03-08T16:11:00.002-05:002014-03-08T17:11:06.230-05:00Comforting Chicken and Vegetables Soup<b>By: Esther Vasa</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>Chicken Breast or Boneless Chicken - 1 pound (chopped into inch cubes)</li>
<li>Celery Sticks - 3 (sliced into 1/2 inch pieces)</li>
<li>Carrots - 3 (sliced into 1/2 inch pieces)</li>
<li>Onion - 1 (diced)</li>
<li>Parsley stems and leaves chopped finely - 2 tbsp</li>
<li>Sage chopped fine - 1 tbsp</li>
<li>Fresh Thyme chopped fine - 1 tbsp</li>
<li>Crushed Garlic - 1 tbsp</li>
<li>Himalayan Salt and Pepper - to taste</li>
<li>Unsalted Chicken Stock - 5 or 6 cups (adjust to your preference)</li>
<li>Avocado Oil - 1 tbsp<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUXTC5TU-4qJoaxME9o4b3qmcEFTGAQa0T-r3xyVvqhhTFgPqzgf1Daiiia67N6GYsNpdGdwq4-FHhJns_eVmid24cMmPHbYyCNeTQOtpZqi-UD7Uc1rUoClqJKpdY7xxhMpqF3nb6wVr/s1600/chicken_and_vegetables_soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUXTC5TU-4qJoaxME9o4b3qmcEFTGAQa0T-r3xyVvqhhTFgPqzgf1Daiiia67N6GYsNpdGdwq4-FHhJns_eVmid24cMmPHbYyCNeTQOtpZqi-UD7Uc1rUoClqJKpdY7xxhMpqF3nb6wVr/s1600/chicken_and_vegetables_soup.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Vegetables Soup</td></tr>
</tbody></table>
</li>
</ul>
<b>Method:</b><br />
In a stockpot, heat up avocado oil and cook chicken with a sprinkle each of salt and pepper for 15-20 minutes. If you are using chicken breast, you just need to cook for a max of ten minutes.<br />
To the same stockpot, add all the vegetables except herbs (parsley, sage and thyme) and add just enough salt and pepper. Mix them well on medium heat for 4-5 mins.<br />
Add chicken stock and bring the soup to a boil. Then, let simmer for 10 minutes. <br />
Finally, garnish with herbs and mix well. <br />
Transfer into soup bowls and enjoy this comfy soup.<br />
Makes 4 large servings.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-68940803065975799752014-03-08T15:56:00.002-05:002014-03-08T17:11:34.805-05:00Vegan/Paleo Cream of Asparagus Soup<b>By: Esther Vasa</b><br />
<br />
<b>Ingredients:</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQI7PISSlm8LuVzFdBJv1eFToxzjRlUHRjPMLKKQ4ixNv32F9o_6JNwzLMJsu4c7nAj1RMAi0OY-E4ELwd5EkcWeIeIqPpgjWNHeryThv63nh1cvijuU8SaKk-O-762dBrJIFiFyIVrOE/s1600/cream_of_asparagus.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQI7PISSlm8LuVzFdBJv1eFToxzjRlUHRjPMLKKQ4ixNv32F9o_6JNwzLMJsu4c7nAj1RMAi0OY-E4ELwd5EkcWeIeIqPpgjWNHeryThv63nh1cvijuU8SaKk-O-762dBrJIFiFyIVrOE/s200/cream_of_asparagus.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream of Asparagus Soup</td></tr>
</tbody></table>
<br />
<ul>
<li>Asparagus - 1 bunch (Chopped into 2 inch pieces; don't discard the tough ends as they will get blended)</li>
<li>Onion - 1 (roughly chopped)</li>
<li>Garlic Cloves - 3</li>
<li>Himalayan Salt and Pepper to taste</li>
<li>Olive Oil - 1 tbsp</li>
<li>Nutritional Yeast - 1.5 heaped tbsp</li>
<li>Cashew Nut Powder - 1.5 heaped tbsp</li>
<li>Almond Milk or Coconut Milk - 1 cup or more (depending on the desired consistency)</li>
<li>Handful of spinach for rich green color (optional)</li>
</ul>
<br />
<b>Method:</b><br />
<br />
<ul>
<li>Pre-heat oven to 350F.</li>
<li>Mix up nutritional yeast and cashew nut powder</li>
<li>Blend nutritional yeast-cashew nut powder mix with almond milk. Leave that in the blender.</li>
<li>In a baking tray mix asparagus, onion, olive oil, salt, pepper and garlic cloves and place in the oven and allow this to sit in the oven for 15-20 mins or until done.</li>
<li>Blend the contents pulled out from the oven with the contents already in the blender and add spinach as well</li>
<li>Adjust salt and almond milk till you get the desired taste and consistency.</li>
<li>Serve and enjoy.</li>
<li>Makes about fur servings.</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-11645778463766955292014-03-06T19:24:00.000-05:002014-03-09T16:17:05.792-04:00Whole Chicken Roast and Broth<b>By: Esther Vasa</b><br />
<br />
<b>Ingredients:</b><br />
Whole chicken with giblets removed. Try and get a fresh, large chicken that weighs minimum of four pounds. Separately roast the giblets and use to make broth.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoFy7n6rxAsaJhb6vbgcyV1pFm0L11XLKuCb9uHfHo3xR6UkJXgWN8fUxiQjgEWugWzz_FubXQ5OJrOfV_YgtFC1YnG5nzbpfoRj_1WvF9ZAzNvJVe4fjOKPZTOIgLYOPm-cJox218bvZ/s1600/Whole+Chicken+Roast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipoFy7n6rxAsaJhb6vbgcyV1pFm0L11XLKuCb9uHfHo3xR6UkJXgWN8fUxiQjgEWugWzz_FubXQ5OJrOfV_YgtFC1YnG5nzbpfoRj_1WvF9ZAzNvJVe4fjOKPZTOIgLYOPm-cJox218bvZ/s200/Whole+Chicken+Roast.jpg" /></a><b><i>For Chicken Rub</i></b><br />
Crushed Ginger and Garlic - 1 tbsp<br />
Dried Thyme - 1 tbsp<br />
Red Chilli Powder - 1 tsp<br />
Cumin Powder - 1/2 tsp<br />
Coriander Powder - 1/2 tsp<br />
Turmeric Powder - 1/2 tsp<br />
Greek Yogurt - 1 tbsp<br />
Himalayan Salt and Black Pepper<br />
<br />
<b><i>For layering the baking tray and stuffing</i></b><br />
Onions - 3<br />
Carrots - 3<br />
Celery Sticks - 3<br />
Parsley - a generous handful with stems as well. <br />
Sage - 10 leaves<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXhVm6s1uhSWGonAzzg-GQprxPCTtPzGE5AF6pXShBCUiPq1SaCSrU5VoD3_-Hcr123Hu3R73WV9SdAJa8J2R6LNksLBY9CCCWvFuNaQaIkz_xR05Lamr4rZOXYcYUMAtimsKulbV2dEq/s1600/Carved+Chicken.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXhVm6s1uhSWGonAzzg-GQprxPCTtPzGE5AF6pXShBCUiPq1SaCSrU5VoD3_-Hcr123Hu3R73WV9SdAJa8J2R6LNksLBY9CCCWvFuNaQaIkz_xR05Lamr4rZOXYcYUMAtimsKulbV2dEq/s200/Carved+Chicken.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carved Chicken</td></tr>
</tbody></table>
Avocado Oil - a splash (2 tbsp max)<br />
Salt and Pepper<br />
<br />
<b><i>For Roasting Giblets</i></b><br />
Giblets<br />
Avocado Oil - 1 tsp<br />
Salt and Pepper to taste<br />
<br />
<i><b>For Chicken Broth</b></i><br />
Onion - 1 (roughly chopped)<br />
Carrots - 2 (chopped roughly)<br />
Celery - 2 sticks (chopped roughly)<br />
Garlic Cloves - 6<br />
Whole Cinnamon Stick - 1<br />
Whole Cloves - 4<br />
Whole Cardamom - 2<br />
Pepper Corns - 8<br />
Bay Leaves - 2<br />
A couple big pinches of salt<br />
Any herbs you like or have<br />
<br />
<b>Method:<br /><br />Chicken Roast</b><br />
<br />
<ul>
<li>Preheat oven to 425F.</li>
<li>Mix all the ingredients listed in "For Chicken Rub".</li>
<li>Pat chicken dry.</li>
<li>Apply the prepared mix from step 2 all over chicken and even inside.</li>
<li>On a baking tray layer chopped onions (use two for layering), carrots, celery sticks and sprinkle some avocado oil and salt and pepper. Mix and spread evenly on the surface.</li>
<li>Stuff herbs and the remaining onion (halve it) into the chicken.</li>
<li>Roast for an hour to hour and a half. Depending on the size of your chicken and the oven temperature you may have to decrease or increase the roast time.</li>
<li>When you think it is done, insert a thermometer in the fleshy portion of the thigh and check the temperature. If it is 170F, it is ready.</li>
</ul>
<b>Carve the Roasted Chicken</b><br />
<ul>
<li>Let it sit for about 15 minutes, scoop out the stuffing and then <a href="http://www.youtube.com/watch?v=msscPphcLyo#aid=P9THfp698vY">carve</a>.</li>
<li>Try and scrape meat off the bones and use the scraped meat for soup.</li>
</ul>
<div style="font-weight: bold;">
<b>Roasted Giblets</b></div>
In a saucepan, add avocado oil and warm it and then add the giblets and roast for 10 minutes.<br />
<br />
<b>Chicken Broth</b><br />
<ul>
<li>Using the carcass, make chicken broth.</li>
<li>Add the carcass, roasted giblets and all the ingredients listed under "For Chicken Broth" in a crockpot.</li>
<li>Add water till all the ingredients are fully submerged in water. </li>
<li>Turn the crockpot on high for an hour and then turn it to low and let the broth go on for 16-20 hours.</li>
<li>Strain, cool and save it in fridge and use it wherever the recipe calls for broth. You can also drink it. It is not only tasty but is also healing.</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2111052415228009157.post-42048940217468116602014-02-10T11:13:00.001-05:002014-02-10T17:17:53.527-05:00Becky's Green Smoothie with Collagen<b>By: Becky Koch</b><br />
<br />
<b>Ingredients:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIv9CABcjbOwuum87r6ePBS3te9wuJken4F1GIXVmJuihxo3fPgrgKwhWsm-TQYJwyVPJx5ulUkpO2VtJBoiG-zM6kTwRudUbCUzULpl80OG7CMmxGVCC2_R89uiSU2porYF_jDuMjWsEC/s1600/Becky's+Whole+Juice.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIv9CABcjbOwuum87r6ePBS3te9wuJken4F1GIXVmJuihxo3fPgrgKwhWsm-TQYJwyVPJx5ulUkpO2VtJBoiG-zM6kTwRudUbCUzULpl80OG7CMmxGVCC2_R89uiSU2porYF_jDuMjWsEC/s1600/Becky's+Whole+Juice.jpg" height="200" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Becky's Green Smoothie with Collagen</td></tr>
</tbody></table>
</b><br />
1/2 peeled lemon<br />
Thumb tip sized piece of ginger<br />
1/4 cup heaping of canned coconut milk<br />
Handful of spinach<br />
Handful of baby kale<br />
Handful of celery tops and inner stalks<br />
5 or so sprigs of cilantro<br />
1/2 granny smith apple<br />
1 large banana<br />
2 tbsp <a href="http://greatlakesgelatin.com/storefront/">Great Lakes Collagen Hydrolysate</a><br />
1/4 cup water<br />
3/4 cup ice<br />
<br />
<b>Method:</b><br />
Blend all the ingredients and enjoy. Makes about two pint sized glasses.Unknownnoreply@blogger.com