tag:blogger.com,1999:blog-85391256882881228452024-02-06T22:35:17.165-05:00It's All GoodUnknownnoreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8539125688288122845.post-17557348492274130022014-05-29T10:39:00.000-04:002014-09-03T15:25:55.527-04:00Veggie Patch on the Southern Exposure<div>
<br></div>
<div>
<br></div>
<a href="https://www.blogger.com/blogger.g?blogID=8539125688288122845" rel="nofollow"><img src="http://www.logomaker.com/logo-images/658f89f3adb3678f.gif"></a>
<br>
<h3>
</h3>
<h3>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px;">Vegetable Garden Day 1: May 29, 2014</span></h3>
Today we planted seedlings: San Marzano, Heirloom Black Krim, sweet cherry and Juliet grape tomatoes, cucumbers, summer squash, zucchini, and basil. I'm excited about growing my own food! (Special thanks to my friend, LN for the help, knowledge and secret ingredient pixie dust).<br>
<div class="separator" style="clear: both;">
<br></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9dP-ciEhlAZuZLNcNYezjqBLrAfaJW7BZc4qjV03ylcnQoiNMlwHLooBuZV41wa6Dd-e-34YfM3t9QXNX2d0VxnF7ThyXOCyT1R7fKn2pWnddGJirZeXtYYHWz1tuvehu1nxZi-EHg/s640/blogger-image--1703187210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9dP-ciEhlAZuZLNcNYezjqBLrAfaJW7BZc4qjV03ylcnQoiNMlwHLooBuZV41wa6Dd-e-34YfM3t9QXNX2d0VxnF7ThyXOCyT1R7fKn2pWnddGJirZeXtYYHWz1tuvehu1nxZi-EHg/s400/blogger-image--1703187210.jpg" width="400"></a><br>
<br>
<br>
<i></i><br>
<div style="text-align: center;">
<i><i>"The glory of gardening: hands in the dirt, head in the sun, heart with nature. </i></i></div>
<i>
</i>
<br>
<div style="text-align: center;">
<i><i>To nurture a garden is to feed, not just the body, but the soul" </i></i></div>
<i>
</i>
<br>
<div style="text-align: center;">
~ Alfred Austin</div>
<div class="" style="clear: both;">
<div style="text-align: center;">
<br></div>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv7qHefjkqDAXpv91OpIekIsv4uHqIG-0E6-b6a3N6_hFNDL0oZc0gRha7dVeMBEQnrxCtrLPl0ltDDwUoNJDZM3gvUj4N8LBj3dBSm-9Gli0q1RfPhhqPq1MbDzQbAufKBo1hN9EGw/s640/blogger-image--1448910305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqv7qHefjkqDAXpv91OpIekIsv4uHqIG-0E6-b6a3N6_hFNDL0oZc0gRha7dVeMBEQnrxCtrLPl0ltDDwUoNJDZM3gvUj4N8LBj3dBSm-9Gli0q1RfPhhqPq1MbDzQbAufKBo1hN9EGw/s1600/blogger-image--1448910305.jpg"></a><br>
<div class="" style="clear: both;">
<br></div>
<h3>
<br>June 11: Day 13</h3>
<h3 style="text-align: center;">
First sign of progress -- baby summer squash 'embryos'! </h3>
<div class="separator" style="clear: both;">
<br></div>
<br>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FXJBL61SQLXRgPiN3hD_nmJOjOzhpuGXiqcMhSb9_XJ28lSAK6q7b2WdfstuXKmalmpNAMNxeG-7dh0UhWg6s2N5O_4vJl_x9nyxf4eQZxgK7rLshhDE8Kd-XhFv07xAn5kImuLZig/s640/blogger-image--595678047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FXJBL61SQLXRgPiN3hD_nmJOjOzhpuGXiqcMhSb9_XJ28lSAK6q7b2WdfstuXKmalmpNAMNxeG-7dh0UhWg6s2N5O_4vJl_x9nyxf4eQZxgK7rLshhDE8Kd-XhFv07xAn5kImuLZig/s1600/blogger-image--595678047.jpg"></a></div>
<div class="separator" style="clear: both;">
<br></div>
<div style="text-align: center;">
<i>"All you need is faith, trust… and a little pixie dust!"</i></div>
<div style="text-align: center;">
~ Peter Pan</div>
<div class="separator" style="clear: both;">
<br></div>
<h3>
June 14: Day 16 </h3>
<h3>
<div style="text-align: center;">
<br></div>
<div style="text-align: center;">
The first grape tomato bambino appears. </div>
<div style="text-align: center;">
Zucchini & summer squash-lettes are multiplying and flowering.</div>
</h3>
<br>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV_ZAPdmUkYRN5LjJPN-g3affWDUPra71Gqfa4wK2te0Gfm5OjMQjrquoAR1-XH_fM9Y-FFg1jUMr85o6rVvJwGhDGfmuoNMJL4s1E0w4MlXqdFViKzwOivPTQP6cNDxiJkcFzhhcSg/s640/blogger-image-499073685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV_ZAPdmUkYRN5LjJPN-g3affWDUPra71Gqfa4wK2te0Gfm5OjMQjrquoAR1-XH_fM9Y-FFg1jUMr85o6rVvJwGhDGfmuoNMJL4s1E0w4MlXqdFViKzwOivPTQP6cNDxiJkcFzhhcSg/s1600/blogger-image-499073685.jpg"></a></div>
<br>
<div style="text-align: center;">
<i>"And the day came </i></div>
<div style="text-align: center;">
<i>when the risk to remain tight in a bud </i></div>
<div style="text-align: center;">
<i>was more painful than the risk it took to blossom." </i></div>
<div style="text-align: center;">
~ Anais Nin</div>
<div style="text-align: center;">
<br></div>
<div style="text-align: center;">
<h3 style="text-align: left;">
June 19: Day 21</h3>
</div>
<div style="text-align: center;">
<h3>
After the rainstorm, everything shot up and out. </h3>
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFDWx5ByoQYzF3HE9WjAc0DlmHyzWMfoTkDMmVtrD0mxFJ9fz2gRGdFSamBesxpjdH-L6FTY0uOBnn0IEU4lCSlP-Ir_Yp2pe_TvpwoeIAOm97nU6TySnkXfnrQvVr6PbCZGorsp01g/s640/blogger-image--989389262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFDWx5ByoQYzF3HE9WjAc0DlmHyzWMfoTkDMmVtrD0mxFJ9fz2gRGdFSamBesxpjdH-L6FTY0uOBnn0IEU4lCSlP-Ir_Yp2pe_TvpwoeIAOm97nU6TySnkXfnrQvVr6PbCZGorsp01g/s1600/blogger-image--989389262.jpg"></a></div>
<div class="separator" style="clear: both;">
<i>"Into each life, some rain must fall" </i></div>
<div class="separator" style="clear: both;">
<i>~ </i>Henry Wadsworth Longfellow</div>
<br></div>
<div style="text-align: center;">
<h3 style="text-align: left;">
June 20: Day 22</h3>
</div>
<div style="text-align: center;">
<br></div>
<div style="text-align: center;">
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksF2OPbSwmUouN3KLUFAg2yJY8ayJcj8Xmr3s0NbD44herxWipzU1YoCriOHNRgcMIpEMZFVGhAc9dUeCgpzG4E5FrBivmgqXc1njUswedP18SG1S5cF3gtCefmHtkGr_hZbr5pwwrw/s640/blogger-image--464287447.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksF2OPbSwmUouN3KLUFAg2yJY8ayJcj8Xmr3s0NbD44herxWipzU1YoCriOHNRgcMIpEMZFVGhAc9dUeCgpzG4E5FrBivmgqXc1njUswedP18SG1S5cF3gtCefmHtkGr_hZbr5pwwrw/s200/blogger-image--464287447.jpg" width="200"></a></div>
<div style="text-align: left;">
Someone ate my little yellow squash blossoms. The 4' fence is great for keeping the deer out but apparently rabbits can limbo under fences. I was not prepared for that. So, I looked into some products, settled on Critter Ridder by Havahart, & sprinkled some around the perimeter of the garden. I'm keeping my fingers crossed. </div>
<h3>
<br><i>"Man plans and God laughs"</i> ~ Yiddish proverb</h3>
<div style="text-align: left;">
<br></div>
<div style="text-align: left;">
Product info:</div>
<h2 style="background-color: white; color: #32407d; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; padding: 5px 0px; text-align: start;">
How It Works:</h2>
<div style="text-align: left;">
<img alt="Critter Ridder animal repellent uses a combination of 3 different types of pepper" src="http://www.havahart.com/resource/images/havahart/Brands/landingPages/pepper.jpg" height="84" style="background-color: white; border: 0px; color: #535353; float: right; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin-left: 0px; margin-right: 0px;" title="Critter Ridder animal repellent uses a combination of 3 different types of pepper" width="206"></div>
<div style="background-color: white; color: #535353; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
Critter Ridder<span style="font-size: 8px; vertical-align: top;">®</span> animal repellent uses a powerful combination of 3 different types of pepper: oil of black pepper, piperine and capsaicin. But it is more effective than any old pepper repellent; this patented and proven formula works by immediately irritating nuisance animals after they smell, taste or touch areas treated with Critter Ridder® animal repellent. Animals experience a burning sensation that is much like biting into a red-hot jalapeno pepper. However, Critter Ridder® does not leave a scent that is offensive to humans.</div>
<div style="background-color: white; color: #535353; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
<br></div>
<div style="background-color: white; color: #535353; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
<strong>The Perfect Natural Animal Repellent for Organic Gardeners</strong></div>
<div style="background-color: white; color: #535353; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
Critter Ridder® granules is an OMRI® Listed product that is approved for use in organic gardening. Many organic gardeners prefer Critter Ridder® as an alternative to chemical pesticides.</div>
<div style="background-color: white; color: #535353; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
<br></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
<h2>
June 27: Day 29</h2>
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: start;">
<div class="separator" style="clear: both; color: #535353;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZT28ejsPIQ0oS7ushSYIwsScYdC7PLP-ZQ-Wkr96kBjCA8y5xrGDhZ1wuExZ1XqULAL4KPpf7kbLLXtrxVgRCBoBGDOib5foxTeWCqASUXNo_bdy1Om_HCfBhIDq1oc93ZnuWQDlfEg/s640/blogger-image-1067948756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZT28ejsPIQ0oS7ushSYIwsScYdC7PLP-ZQ-Wkr96kBjCA8y5xrGDhZ1wuExZ1XqULAL4KPpf7kbLLXtrxVgRCBoBGDOib5foxTeWCqASUXNo_bdy1Om_HCfBhIDq1oc93ZnuWQDlfEg/s1600/blogger-image-1067948756.jpg"></a></div>
<div class="separator" style="clear: both; color: #535353;">
<br></div>
<h2>
June 29: Day 31</h2>
<div class="separator" style="clear: both; color: #535353;">
</div>
<div class="separator" style="clear: both; color: #535353;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileGv6lalNPEtR5qDoCQ_OxBVqLFURVtvyCxNzTJN8IcWEroWymhCIpiYqk_x38AGK2hgsNqfUbLcOsh2D7r1h95II5pODmbpEmW6grPPYYW_nNuFNTS8BYcE6Bg-rlYrLYfDL1z2lMg/s640/blogger-image-1194770145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileGv6lalNPEtR5qDoCQ_OxBVqLFURVtvyCxNzTJN8IcWEroWymhCIpiYqk_x38AGK2hgsNqfUbLcOsh2D7r1h95II5pODmbpEmW6grPPYYW_nNuFNTS8BYcE6Bg-rlYrLYfDL1z2lMg/s1600/blogger-image-1194770145.jpg"></a></div>
<div class="separator" style="clear: both; color: #535353;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUBdaBfFbBFY9lxKSesNFIMmL7gS7cECe3p_WUflbQgeBWkHX-PweFsMrD5o9fHm87ZHMKehnEr1Qab8pDmxxX25bhbQEuZx2yU96tlzRNcqC2bcJQzoC-7XiKBkBvAukE9sz5rV81Q/s640/blogger-image-166013699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUBdaBfFbBFY9lxKSesNFIMmL7gS7cECe3p_WUflbQgeBWkHX-PweFsMrD5o9fHm87ZHMKehnEr1Qab8pDmxxX25bhbQEuZx2yU96tlzRNcqC2bcJQzoC-7XiKBkBvAukE9sz5rV81Q/s1600/blogger-image-166013699.jpg"></a></div>
<div class="separator" style="clear: both; color: #535353;">
<br></div>
<div>
<h2>
July 4: Day 35</h2>
</div>
<div>
<div class="separator" style="clear: both; color: #535353;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6czilfEINhuEDoPE-qMhxmMmqSyw9PDRqfm5NkpoxGi9OcNdA0sMZ_HOIEVe0FAf_2aL0FwjhH-AeezKnUAJgrdAHtWeEttKO1nzWx8Zu4SxNCTw9kkm50wHrIQhosBSMmqi4Nru2w/s640/blogger-image-827247049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6czilfEINhuEDoPE-qMhxmMmqSyw9PDRqfm5NkpoxGi9OcNdA0sMZ_HOIEVe0FAf_2aL0FwjhH-AeezKnUAJgrdAHtWeEttKO1nzWx8Zu4SxNCTw9kkm50wHrIQhosBSMmqi4Nru2w/s1600/blogger-image-827247049.jpg"></a></div>
<div class="separator" style="clear: both; color: #535353;">
<br></div>
<div class="separator" style="clear: both; color: #535353;">
<br></div>
<h2>
July 9: Day 40:</h2>
<div class="separator" style="clear: both; color: #535353;">
<br></div>
<div class="separator" style="clear: both; color: #535353;">
</div>
<div class="separator" style="clear: both; color: #535353;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8bYMUdFwnHVkNOIsJtxqF71oTj-0eMRAO85e5Qi_gCUYgn_j0-XJhho11qRzOpCK2BpLtBebhpuk2zDePCHS76VXma_ndqPacCP3eX16LMCStsvhfGUMWQBlYrdYrzflh-UPpNZr5Q/s640/blogger-image--1226977398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8bYMUdFwnHVkNOIsJtxqF71oTj-0eMRAO85e5Qi_gCUYgn_j0-XJhho11qRzOpCK2BpLtBebhpuk2zDePCHS76VXma_ndqPacCP3eX16LMCStsvhfGUMWQBlYrdYrzflh-UPpNZr5Q/s640/blogger-image--1226977398.jpg"></a></div>
<div style="color: #535353;">
<br></div>
<div style="color: #535353;">
<br></div>
</div>
</div>
</div>
<a href="https://www.blogger.com/blogger.g?blogID=8539125688288122845" rel="nofollow"><img src="http://www.logomaker.com/logo-images/658f89f3adb3678f.gif"></a>
<br>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l_G8nzU3KxamsIFf8CaVI2krjW3orGCZp1AYhbKn1CKi1UOCHpz0nZ7QCMss0OZGWJz_3ArAR84DlkGRefpuARLuYOD2Beyq3939vQBh83Ug-vS4ycITnhnR7vlUsZoVHXt5qdTZ2Q/s640/blogger-image-1697294526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l_G8nzU3KxamsIFf8CaVI2krjW3orGCZp1AYhbKn1CKi1UOCHpz0nZ7QCMss0OZGWJz_3ArAR84DlkGRefpuARLuYOD2Beyq3939vQBh83Ug-vS4ycITnhnR7vlUsZoVHXt5qdTZ2Q/s640/blogger-image-1697294526.jpg"></a></div>
<h3>
July 20</h3>
</div>
<div>
While away vacationing in Mexico for the week, Dylan was home, in charge of watering the garden. I came home to exploding tomato plants, many new cucumber shoots, 2 ripe grape tomatoes and one ginormous zucchini. I loved having the cucumber in my salad and I must say, those little grape tomatoes were the best I've ever tasted. :)<br>
<br></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Vd2wYNXZJOuF6TVPZMM8-8NTQc8199GUepWQDqrqKmas-c-J6RLkmLXxhiTjX2ZzepKS8SGh-A8tdCzF5zlmEBMvusVl75KwyFL9sqHgXTDblnhjzDytq2HaNbzTw0vGHdFfE6gCiA/s640/blogger-image--459040765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Vd2wYNXZJOuF6TVPZMM8-8NTQc8199GUepWQDqrqKmas-c-J6RLkmLXxhiTjX2ZzepKS8SGh-A8tdCzF5zlmEBMvusVl75KwyFL9sqHgXTDblnhjzDytq2HaNbzTw0vGHdFfE6gCiA/s640/blogger-image--459040765.jpg"></a></div>
<br></div>
<div>
<h3>
July 25</h3>
</div>
<div style="text-align: center;">
<i>"Well," said Pooh, "what I like best," and then he had to stop and think. Because although eating honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called. </i></div>
<div style="text-align: center;">
A.A. Milne</div>
<div style="text-align: center;">
Winnie-the-Pooh</div>
<div style="text-align: center;">
<br></div>
<h3 style="text-align: center;">
I call it, A-N-T-I-C-I-P-A-T-I-O-N!!!</h3>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xepdMGhXK4hIKwXb8iKcrjEKo7Q6GhuU_2svA8BtVVXs81BQixBk_CE-OaMSO_bwUCvoqAqsYqKPeol3om94QtIZYfCDyVIqg1VRxWPNLKRktLK5nExUHuWRv08ecTrHeMkpqa-u8A/s640/blogger-image--1101469707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xepdMGhXK4hIKwXb8iKcrjEKo7Q6GhuU_2svA8BtVVXs81BQixBk_CE-OaMSO_bwUCvoqAqsYqKPeol3om94QtIZYfCDyVIqg1VRxWPNLKRktLK5nExUHuWRv08ecTrHeMkpqa-u8A/s640/blogger-image--1101469707.jpg"></a></div>
<br></div>
<div>
<span style="font-size: large;">July 26: Day 58</span></div>
<div>
<br></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAgDwszsK4N-k_xcX39XzGqnkPUznJnAkE4HwyDya6O5c98g2WxH2Jy9LjtnOYLN8Vb9Q1FQiDYfH75jsrKgYvm8GtEQmbLErxe2vhuNvloEkVBy8PNlFp01aN2nGAyVgmpO_-3SnKQ/s640/blogger-image-369425256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAgDwszsK4N-k_xcX39XzGqnkPUznJnAkE4HwyDya6O5c98g2WxH2Jy9LjtnOYLN8Vb9Q1FQiDYfH75jsrKgYvm8GtEQmbLErxe2vhuNvloEkVBy8PNlFp01aN2nGAyVgmpO_-3SnKQ/s640/blogger-image-369425256.jpg"></a></div>
<br></div>
<div>
<h3>
<b>August 2</b></h3>
</div>
<div>
<b>My San Marzanos look like they went 10 rounds with Mike Tyson.</b><br>
<br></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtgQaDGszxEABTcQWxIZelCSK4PfDzyFQ-RsPG5uloz6oAsLa3ifLItj2KXx81PB5x0C9MNeIMPludbw9T6HqXv6IzR0CCPIRfQUwQHzJxqur3_Z90REU3lXtt336mGFs1X0KEkRciw/s640/blogger-image--172318600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtgQaDGszxEABTcQWxIZelCSK4PfDzyFQ-RsPG5uloz6oAsLa3ifLItj2KXx81PB5x0C9MNeIMPludbw9T6HqXv6IzR0CCPIRfQUwQHzJxqur3_Z90REU3lXtt336mGFs1X0KEkRciw/s640/blogger-image--172318600.jpg"></a></div>
<br></div>
<div>
<b>I looked it up. Seems this is common:</b><br>
<br></div>
<div>
(Found this info at bonnie plants.com)<br>
<br>
<br>
<br>
<br>
<header class="entry-header" style="outline: none; width: 846px;"><h1 class="page-title" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: double; border-width: 0px 0px 3px; clear: both; font-style: inherit; margin: 0.2em 0px 0.4em !important; outline: 0px; padding: 0px 0px 5px !important; text-align: start; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">CONQUER BLOSSOM END ROT</span></h1>
</header><br>
<div class="entry-content" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 846px;">
<div class="wp-caption aligncenter" id="attachment_1307" style="border: 0px; clear: both; font-style: inherit; margin: 0.4em auto 1.625em; max-width: 96%; outline: 0px; padding: 9px; vertical-align: baseline; width: 810px;">
<a href="http://bonnieplants.com/?attachment_id=1307" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><span style="color: black;"><img alt="Dark spots on the bottom of tomatoes are caused by blossom-end rot." class="size-full wp-image-1307" src="http://bonnieplants.com/wp-content/uploads/2011/12/tomato-end-rot.jpg" height="239" style="border: 1px solid rgb(238, 238, 238); display: block; margin: -2px 0px 0px -2px; max-width: 97.5%; outline: none; padding: 6px;" title="Tomato End Rot" width="320"></span></a><br>
<div class="wp-caption-text" style="border: 0px; font-style: inherit; margin: 0px 0px 0.6em; outline: 0px; padding: 2px 6px; position: relative; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="goog_qs-tidbit goog_qs-tidbit-0" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">If you see a dark, rotting spot on the bottom of your tomatoes, it’s blossom-end rot. </span></span></div>
<div class="wp-caption-text" style="border: 0px; font-style: inherit; margin: 0px 0px 0.6em; outline: 0px; padding: 2px 6px; position: relative; vertical-align: baseline;">
<span class="goog_qs-tidbit goog_qs-tidbit-0" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">This problem, caused by a calcium </span><span style="background-color: rgba(255, 255, 255, 0); font-style: inherit;">deficiency, can be solved a few ways.</span></div>
<div class="wp-caption-text" style="border: 0px; font-style: inherit; margin: 0px 0px 0.6em; outline: 0px; padding: 2px 6px; position: relative; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit;">When tomatoes, peppers, melons, and eggplant develop a sunken, rotten spot on the end of the fruit, </span></div>
<div class="wp-caption-text" style="border: 0px; font-style: inherit; margin: 0px 0px 0.6em; outline: 0px; padding: 2px 6px; position: relative; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit;">the cause came long before you found the problem. It’s called blossom end rot, </span></div>
<div class="wp-caption-text" style="border: 0px; font-style: inherit; margin: 0px 0px 0.6em; outline: 0px; padding: 2px 6px; position: relative; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit;">and here is why it happens.</span></div>
</div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Vegetables need calcium for healthy development. When tomatoes, peppers, melons, and eggplant can’t </span></div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">get enough from the soil, the tissues on the blossom end of the fruit break down. The calcium shortage </span></div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">may be because the soil lacks calcium, or calcium is present but is tied up in the soil chemistry because </span></div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">the pH is too low. Also, drought stress or moisture fluctuations can reduce its uptake into the plant. </span></div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Another reason is that too much fertilizer causes the plant to grow so fast that the calcium can’t move</span></div>
<div style="border: 0px; font-style: inherit; margin: 0px 0px 1.625em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> into the plant quickly enough.</span></div>
</div>
</div>
<div>
<h3>
<b>August 13</b></h3>
<h3>
<b>Today's harvest</b></h3>
</div>
<div>
<br></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaW8spk3BCX2qC9BP3DDZ9s8dRJcN11XFhf1EoeXGtty4sv8WLcfTA1r-50F0vOw4bymiQxu6DxKHUQSrOO_G6sQZIJejQGJksLFLwQMGNcwWAjiNKm3sQMVYsc55YzXwdQs8f_rNEQ/s640/blogger-image-267075784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaW8spk3BCX2qC9BP3DDZ9s8dRJcN11XFhf1EoeXGtty4sv8WLcfTA1r-50F0vOw4bymiQxu6DxKHUQSrOO_G6sQZIJejQGJksLFLwQMGNcwWAjiNKm3sQMVYsc55YzXwdQs8f_rNEQ/s640/blogger-image-267075784.jpg"></a></div>
<br></div>
<div>
<h3>
<b>August 18</b></h3>
</div>
<div>
<b>Fresh basil added depth and flavor to this morning's spinach egg white omelet. </b></div>
<div>
<br></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4yfSX1sh8s5OaOaI7Fe0XLrLgGwEFyA42I8b1N3U-GeGs1vlW2PO3v1FoTGMZjfHzttnBqBxiwfqpwYi3C94UvnGl2fX2gQzAyUFo03mT1fGlgZNR6UrzN-VwiPTHgK7GRuea1pdwg/s640/blogger-image-1292823924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4yfSX1sh8s5OaOaI7Fe0XLrLgGwEFyA42I8b1N3U-GeGs1vlW2PO3v1FoTGMZjfHzttnBqBxiwfqpwYi3C94UvnGl2fX2gQzAyUFo03mT1fGlgZNR6UrzN-VwiPTHgK7GRuea1pdwg/s640/blogger-image-1292823924.jpg"></a></div>
</div>
<div>
<div class="separator" style="clear: both;">
<br></div>
<div class="separator" style="clear: both;">
<b><br></b></div>
<div class="separator" style="clear: both;">
<b>I'm fascinated by how the vine wraps, clings and climbs and also manages to hold the heaviness of such a large cucumber. Nature never ceases to amaze me - especially little things like this. Don't even get me started about my intrigue with spiders and their webs.</b></div>
<div class="separator" style="clear: both;">
<b><br></b></div>
<div class="separator" style="clear: both; text-align: center;">
<i>"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit nature and more time tasting her sweetness and respecting her seniority"</i></div>
<div class="separator" style="clear: both; text-align: center;">
<i>~ E.B. White</i></div>
<div class="separator" style="clear: both;">
<b><br></b></div>
<div class="separator" style="clear: both;">
<br></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8ekTmwpTsaUp4WM3DDAmEaG4F2MvlOOxGl9l52V7J_T3CMd66MckF-5l7IpJq7ui9MJQToURwnZIBi0cg17ZUVIpu3ZhHrFTvVKi7VRN3lcY-TXag2ukgi7WivntqAJOhL5VCB_Zg/s640/blogger-image-449308126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc8ekTmwpTsaUp4WM3DDAmEaG4F2MvlOOxGl9l52V7J_T3CMd66MckF-5l7IpJq7ui9MJQToURwnZIBi0cg17ZUVIpu3ZhHrFTvVKi7VRN3lcY-TXag2ukgi7WivntqAJOhL5VCB_Zg/s640/blogger-image-449308126.jpg"></a></div>
<br>
September 3</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93NutRa51j0upJ1YEzOse1VhoKuVJIkAT9mJFWnReovXRm4k7S0DHUqWpJcRALTjIW4jcKjud5TRC03Q6XOaRQtcw6n4uxZ1bPhivWjV6tgjkEALpS9H7hI5Rl8jT0CaiKEcX7rcUwg/s640/blogger-image-1645624054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93NutRa51j0upJ1YEzOse1VhoKuVJIkAT9mJFWnReovXRm4k7S0DHUqWpJcRALTjIW4jcKjud5TRC03Q6XOaRQtcw6n4uxZ1bPhivWjV6tgjkEALpS9H7hI5Rl8jT0CaiKEcX7rcUwg/s640/blogger-image-1645624054.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI59UbLpfhghhVXBVnDEnqN7khuBAMkej2LkxwDhRbm7WmvPwIR5RMapOw3weQt8GhIODABts5stSP4yh5suSHhpv7Sx9RvSARn0s0h1-TA_cFFsUOWPSmm_prolV0WmENGtTXR5GXMA/s640/blogger-image-1736441971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI59UbLpfhghhVXBVnDEnqN7khuBAMkej2LkxwDhRbm7WmvPwIR5RMapOw3weQt8GhIODABts5stSP4yh5suSHhpv7Sx9RvSARn0s0h1-TA_cFFsUOWPSmm_prolV0WmENGtTXR5GXMA/s640/blogger-image-1736441971.jpg"></a></div><br></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8539125688288122845.post-78414698886069788592012-01-05T13:43:00.014-05:002012-01-05T15:58:54.083-05:00Bootin' the Gluten<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1oAmTlujSo-HjA3DLT1aGF-qt7gBBwE1pUgivyi7QUhvVfYfqk7WnFegbnWWi1eOuBDB7SBTrYuuby5Hm-l33L1QUtDPID_8_jyJPen7f_7cjf0UH3eBplcW806hyDbH_MhX4Exd1Q/s1600/bootin+the+gluten2.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="198" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1oAmTlujSo-HjA3DLT1aGF-qt7gBBwE1pUgivyi7QUhvVfYfqk7WnFegbnWWi1eOuBDB7SBTrYuuby5Hm-l33L1QUtDPID_8_jyJPen7f_7cjf0UH3eBplcW806hyDbH_MhX4Exd1Q/s200/bootin+the+gluten2.png" width="200" /></a></div>For quite awhile now, I've been following what I've learned about eating for IBS and lactose intolerance. Following 'what not to eat' works for sure and coupled with the concept of eating smaller portions, more often throughout the day versus a few large meals, is the key to my feeling much better...but not 100%. All that said, I find myself with stomach issues when I eat carbs/grains. More specifically, depending on how much of it I eat, I could pass for being in my 8th month of pregnancy. Bloat on steroids. I kid you not. I have been tested for Celiac Disease, an immune disease associated with gluten sensitivity. Test was negative. However, I've been reading up on gluten sensitivity/ intolerance to find that you can have an intolerance or digestive inability without testing positive for CD. With all of these pieces of the puzzle finally fitting together, I can't begin to tell you how great I feel inside! So much great information is here at <a href="http://glutenfreesociety.org/"><strong>GlutenFreeSociety.org</strong></a>.<br />
<br />
According to Dr. Peter Osborne at <a href="http://glutenfreesociety.org/"><strong>GlutenFreeSociety.org</strong></a><strong>:</strong><br />
Gluten is a mixture of proteins found in <strong>all grains</strong>. It is composed of two primary subfractions - prolamines and glutelins. The prolamine gliadin (the prolamine found in wheat) is the most studied piece of gluten in the medical literature as it relates to Celiac Disease. However, there are several types of prolamines found in grains which can also cause sensitivity. <strong>Every grain contains gluten</strong>, some more than others.<br />
<br />
Here are the <a href="http://www.glutenfreesociety.org/gluten-free-society-blog/guidelines-for-avoiding-gluten-unsafe-ingredients-for-gluten-sensitivity/"><strong>guidelines for avoiding gluten</strong></a> - the true gluten-free diet:<br />
This is a comprehensive (but not complete) list of foods that do contain gluten or that may contain it. This list can be used as a guideline for those with gluten intolerance or celiac disease.<br />
<br />
<span style="font-size: large;"><strong>TRUE Gluten Free Diet Guidelines – Avoid All of These…</strong></span><br />
<ul sizcache05586641159150549="16" sizset="181"><li>Wheat (prolamine is Gliadin, % gluten of total protein is 69%) </li>
<li>Barley (malt) (prolamine is Hordein, % gluten of total protein is 46-52%) </li>
<li>Rye (prolamine is Secalinin, % gluten of total protein is 30-50%) </li>
<li>Oats (prolamine is Avenin, % gluten of total protein is 16%) </li>
<li>Sorghum* (prolamine is Karirin, % gluten of total protein is 52%) </li>
<li>Millet* (prolamine is Paniein, % gluten of total protein is 40%) </li>
<li>Teff* </li>
<li>Triticale </li>
<li>Spelt </li>
<li>Durum (semolina) </li>
<li>Einkorn </li>
<li>Emmer </li>
<li sizcache05586641159150549="16" sizset="194">Corn (maize)* (prolamine Zien, gluten 55%) </li>
<li>Rice (does not include wild rice varieties but does include brown rice)* (prolamine Orzenin, gluten5%) </li>
<li>Groat </li>
<li>Graham </li>
<li>Amaranth*** </li>
<li>Buckwheat*** </li>
<li>Quinoa*** </li>
</ul><div sizcache05586641159150549="16" sizset="202"><strong>Notes:</strong></div><div sizcache05586641159150549="16" sizset="202">*These grains are classically considered gluten free, but are not recommended on a TRUE gluten free diet. If you would like to learn more about why these other grains should be avoided, <a href="http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/" title="What is gluten sensitivity"><strong>watch the following video <<<</strong></a><br />
*** These items are technically not grains, but are at high risk for cross contamination and not recommended on a TRUE gluten free diet unless verification can be obtained. These pseudo cereals are also very high in glutamic acid and should be discouraged as substitutes for patients with neurological symptoms.</div><h2>Misc. Food Additives or Processed Foods That Can Contain Gluten</h2><ul sizcache05586641159150549="16" sizset="206"><li>MSG </li>
<li>Modified food starch </li>
<li>Textured vegetable protein </li>
<li>Hydrolyzed plant protein </li>
<li>Hydrolyzed vegetable protein </li>
<li>Hydrogenated Starch Hydrolysate </li>
<li>Hydroxypropylated Starch </li>
<li>Pregelatinized starch </li>
<li>Vegetable gum </li>
<li>Vegetable protein </li>
<li>Extenders and binders </li>
<li>Maltodextrin (wheat or corn based) </li>
<li>Dextrin </li>
<li>Maltose </li>
<li>Non Dairy Creamer </li>
<li>Seasonings (check labels) </li>
<li>Natural Flavors </li>
<li>Smoke flavors </li>
<li>Artificial Flavors </li>
<li>Natural Colors </li>
<li>Artificial Colors </li>
<li>Caramel color and flavoring </li>
<li>Soy Sauce </li>
<li>Miso </li>
<li>Bouillon cubes or stock cubes </li>
<li>Candy may be dusted with wheat flour; ask. </li>
<li>Canned soups – Most are not acceptable. </li>
<li>Cheese spreads & other processed cheese foods. </li>
<li>Chocolate – may contain malt flavoring. </li>
<li>Cold cuts, Wieners, Sausages – may have gluten due to cereal fillers. </li>
<li>Dip mixes </li>
<li>Dry sauce mixes </li>
<li>Honey Hams – can be based with wheat starch in coating. </li>
<li>Ice Cream & Frozen Yogurt – check all dairy. Cows are fed grains and many react to dairy for this reason. Grass fed dairy recommended (or avoid dairy altogether). </li>
<li>Instant Teas & Coffees – cereal products may be included in the formulation. </li>
<li>Mayonnaise – check thickener and grain based vinegar ingredients </li>
<li>Mustard – Mustard powder may contain gluten </li>
<li>Oil, frying – Check for cross contamination or corn based oils. </li>
<li>Poultry and meats – Check out the flavorings and basting and inquire about meat glue </li>
<li>Sour cream – May contain modified food starch of indeterminate source. </li>
<li>Dry roasted nuts & honey roasted nuts </li>
<li>French fries in restaurants – Same oil may be used for wheat-containing items. </li>
<li>Gravies – check out thickening agent and liquid base. </li>
<li>Vitamin supplements (different brands contain grain based ingredients – check the labels carefully) </li>
<li>Baking powder (commonly contains grain – wheat or corn) </li>
</ul>Source: <a href="http://glutenfreesociety.org/"><strong>GlutenFreeSociety.org</strong></a> blog and videos.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-931804734308833222011-11-30T21:16:00.001-05:002012-01-05T12:31:19.756-05:00Inspiration LarabarHave you tried a <a href="http://www.larabar.com/products/larabar"><strong>Larabar</strong></a> yet? If not, you should. They seem to be one of the healthiest snack/energy bars out there. And big bonus; they are dairy, soy and gluten free, vegan and kosher too. They're not baked or cooked and use very simple whole organic ingredients. What's in them? Pretty much just fruit & nuts with some spice variations in each flavor. My favorites? I love the Cashew Cookie bars. They're the perfect size to fit in my bag for when hunger strikes and I feel good that sugar's an unlisted ingredient... with the exception of the bars that contain any chocolate. Most organic snack bars are expensive so with the Larabar concept in mind, I whipped up my own version. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBdq90qFA_tx4u_iJDJDqczn7VrSsPzrKY8OaZltq-XStVIsdUK9ETu6IAfrlp9HmTJn2U8vEx3s8-I2_lZ9pwZ3dE3TYAYqPK7M9iVE3Rn1sa22_UExYgVq-tWYlXYxBBHj9nTK56g/s1600/Cadi+Balls+002.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBdq90qFA_tx4u_iJDJDqczn7VrSsPzrKY8OaZltq-XStVIsdUK9ETu6IAfrlp9HmTJn2U8vEx3s8-I2_lZ9pwZ3dE3TYAYqPK7M9iVE3Rn1sa22_UExYgVq-tWYlXYxBBHj9nTK56g/s320/Cadi+Balls+002.jpg" width="320" /></a></div><strong><u><span style="font-size: large;">Cadi Balls & Bars</span></u></strong> <br />
<br />
<u><strong>What you Need</strong></u><br />
11 oz dates<br />
1/2 cup raw cashews<br />
1/2 cup roasted & salted cashews<br />
1/4 cup Enjoy Life dairy free mini chocolate chips (optional)<br />
1/2 tsp vanilla<br />
1/4 tsp salt<br />
<br />
<u><strong>The Process</strong></u><br />
Take the pits out of the dates and grind them into a paste in a food processor. <br />
(If you can find dates in the store, pre-pitted and ground, use that & soften the package in the microwave).<br />
Put the date paste in a bowl.<br />
Pulse all the cashews in the food processor until they're in very small pieces. Don't let them turn into powder.<br />
Add the cashews to the dates. Add vanilla & salt and chocolate chips (optional). <br />
Mix it all together very, very well - it's messy, but use your hands. It's the best way.<br />
When it's all mixed and mushed together into a large glob, break pieces off and roll into balls in the palms of your hands.<br />
Or - form them into bars on a plate.<br />
Place on a plate in the fridge for a few hours.<br />
When they've hardened up, wrap them individually in plastic wrap. They keep in the fridge for a while. <br />
The perfect little 2-bite sized snack.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-46876457294498685642011-10-23T16:15:00.000-04:002011-10-23T16:15:24.368-04:00Sunrise Smoothie Shotz<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLGj8uJo5JT4QDZU8LpLAbILle3uu4y6oanvJIZ-koXcQUG3GAMVp39WFRrvRXdHg_qf-2rZnONk4vfLqbw5hcQ8V2NCqLloghfwm3iRbfzaf48BEC4nJD4JANyW1UY8JoJ2OX9cBdA/s1600/smoothie+shotz+a001.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="294" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLGj8uJo5JT4QDZU8LpLAbILle3uu4y6oanvJIZ-koXcQUG3GAMVp39WFRrvRXdHg_qf-2rZnONk4vfLqbw5hcQ8V2NCqLloghfwm3iRbfzaf48BEC4nJD4JANyW1UY8JoJ2OX9cBdA/s320/smoothie+shotz+a001.jpg" width="320" /></a></div>These little morning glories are a great little addition to your brunch menu.<br />
<br />
I don't measure anything but here's what I did:<br />
<br />
Into the blender they go...<br />
1 ripe banana<br />
2 ripe pears, peeled, cored & sliced<br />
small handful of frozen mango chunks<br />
small handful of frozen peach slices<br />
about a tbs honey<br />
<br />
then add a bit less than 1/2 cup of each of the following liquids:<br />
pear nectar<br />
peach nectar<br />
mango nectar<br />
unsweetened vanilla almond milk<br />
<br />
Blend. Blend. Blend. Fill shot glasses with smoothie mixture.<br />
Skewer up some strawberries with toothpicks and balance the garnish on top of the shot glass.<br />
This yielded about a dozen tall shot glasses.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-55334439536801115852011-10-23T15:36:00.003-04:002013-08-29T13:55:39.264-04:00Le Pain Perdu Cuit CremeuxThat's fancy Français for <strong>Creamy Baked French Toast</strong>. I created this recipe in reaction to the abundance of recipes out there for baked French Toast that include milk, butter, cream and sugar. So, this is a lower calorie & dairy-free alternative, but trust me, you won't even notice. All of my Sunday morning breakfast guests agreed - this was très delicieux!I loved this with pure maple syrup drizzled over the top - pure heaven!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk55idbx4V8FSjUDhQlRukSGpUNM_kIzfZQfoOveIlkF2I5fzBHeQ0aX4xYkxLEb9JTIrLzUIg0TBZnkfG1_3X38C2EyUleuM_D4Krx8qYnbvOuoLZ_ykerGanzLm-k6YuXDLbJgFX5Q/s1600/french+toast+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk55idbx4V8FSjUDhQlRukSGpUNM_kIzfZQfoOveIlkF2I5fzBHeQ0aX4xYkxLEb9JTIrLzUIg0TBZnkfG1_3X38C2EyUleuM_D4Krx8qYnbvOuoLZ_ykerGanzLm-k6YuXDLbJgFX5Q/s640/french+toast+002.jpg" width="640" /></a></div>
<br />
FYI - I let this refrigerate over night before baking but you could probably let it soak for a couple of hours.<br />
<br />
<u><strong>What You Need</strong></u><br />
1 16 oz loaf of cinnamon bread (I used <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=357705">Wegmans cinnamon swirl loaf</a>)<br />
6 eggs<br />
1/2 cup <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=666200">liquid pure egg whites</a><br />
2 cups unsweetened vanilla almond milk (<a href="http://www.almondbreeze.com/?navid=329&pid=333">Almond Breeze</a>)<br />
1 tsp vanilla <br />
1 tsp cinnamon (use more cinnamon if you use plain bread)<br />
3 tsp <a href="http://truvia.com/">Truvia</a> (zero calorie sugar sub)<br />
sprinkle of salt<br />
2 tbsp <a href="http://www.idealsweet.com/about/products.html">Ideal Brown</a> (zero calorie brown sugar sub)<br />
6 tbs melted <a href="http://www.earthbalancenatural.com/">Earth Balance</a> natural spread <br />
<br />
<u><strong>The Process</strong></u><br />
Coat a 9x13 baking pan with non-stick spray (Pam)<br />
Rip each slice of bread into several pieces and arrange them haphazardly in the pan. Use the whole loaf of bread.<br />
Whisk all the ingredients except the Earth Balance in a large bowl.<br />
Pour this mixture over the bread pieces.<br />
Melt Earth Balance and pour it over the bread pieces.<br />
Use a spoon and push the bread down into the liquid to coat all of it. All the bread should be soaked.<br />
<br />
Cover the pan and refrigerate over night.<br />
Take it out of the fridge an hour before baking.<br />
Bake, uncovered, at 350 for 45 minutes.<br />
Serve with maple syrup and/or sliced banana or berry preserves<br />
<br />
<span style="font-size: x-small;"><em>This is Carole's original recipe. Enjoy!</em></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-40066253136123532432011-09-17T09:02:00.020-04:002011-09-17T12:32:03.769-04:00The Worst Foods You Can EatRead the original article at this link from <em>Reader's Digest</em>:<br />
<a href="http://www.rd.com/slideshows/the-worst-foods-you-can-eat/">http://www.rd.com/slideshows/the-worst-foods-you-can-eat/</a><br />
Here, I've reprinted portions of the original article and added my 2 cents.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6BdAZncGpDG67sQwzZy1ipYTFv0jM7YWR3fk0Sz0MUUEtyPunqBYpmjDfQXCGuhnrNd3jQVsadorHHdXGDoCEcs0W6-gKsrrxxDgGB9ghhnmCkV4K7Sti9hkZocch93NyB3OOmJ9iA/s1600/hot_dog.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6BdAZncGpDG67sQwzZy1ipYTFv0jM7YWR3fk0Sz0MUUEtyPunqBYpmjDfQXCGuhnrNd3jQVsadorHHdXGDoCEcs0W6-gKsrrxxDgGB9ghhnmCkV4K7Sti9hkZocch93NyB3OOmJ9iA/s200/hot_dog.jpg" width="200" /></a></div><strong><span style="font-size: large;">#1 Worst Food: Processed Meats</span></strong><br />
According to <a href="http://www.webmd.com/food-recipes/features/worst-foods-in-your-fridge" target="_blank"><strong>Webmd.com</strong></a>, the American Institute for Cancer Research says meats preserved by smoking, curing, or salting, or that contain chemical preservatives, are linked to an increased risk of colon cancer. These products also tend to have lots of salt, fat, and cholesterol, and very few nutrients, like fiber.<br />
<br />
<em><span style="color: #38761d;"><strong>My two cents: If you eat meat, stick to organic, preferably less fatty turkey & chicken instead of red meat. Or skip the meat altogether, eating veggie burgers, meaty mushroom burgers, and seitan (wheat gluten with a meaty texture) which can be subbed in any meat dish. I pretty much live on organic veggie burgers, fruit & green smoothies, eggwhites & raw veg spring rolls these days, but I find it difficult to get my kids to eat this way so the only processed meats I'll buy for them are all beef hot dogs (not great, I know) and <a href="http://plainvillefarms.com/products/retailers/deli-meat/">Plainville Farms</a> brand turkey breast from the deli counter (minimally processed, no artificial ingredients, antibiotic-free). I've found that this brand tastes and looks most like actual turkey. Also try: <a href="http://www.alfrescoallnatural.com/">Al Fresco All-Natural Chicken Sausage</a> instead of hot dogs.</strong></span></em><br />
<br />
<strong><span style="font-size: large;">#2 Worst Food: Frozen Meals</span></strong><br />
They may look tiny, but frozen dinners can be loaded with calories.<a href="http://www.livestrong.com/article/30217-top-unhealthiest-foods-eat/#ixzz1GnT9E4AY" target="_blank"> <strong>Livestrong.com</strong></a> found one popular national brand of chicken pot pie contains 64 grams of fat and 1,020 calories per serving. And while the diet versions of these frozen foods may be low in fat, they are heavily processed and are often high in sodium.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5ACy7wdSnk6FKJEcrHz1Gdqh2m0e9uNHCWo4h-XN9mqCqfoQvQ7l50VUCWiB4t2l2_4mnn5MGiv6qlp-MPr_ALo8J996JxWqohnrvVZuKMzqNRK8TB8qpwxNkcmb-0kUVyTRT8KZ9A/s1600/Veggie-Burger-Amys.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="123" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5ACy7wdSnk6FKJEcrHz1Gdqh2m0e9uNHCWo4h-XN9mqCqfoQvQ7l50VUCWiB4t2l2_4mnn5MGiv6qlp-MPr_ALo8J996JxWqohnrvVZuKMzqNRK8TB8qpwxNkcmb-0kUVyTRT8KZ9A/s200/Veggie-Burger-Amys.jpg" width="200" /></a></div><em><span style="color: #38761d;"><strong>My two cents: Amy's ALL ORGANIC frozen meals & veggie burgers. If I had to pick, I'd say</strong> <a href="http://www.amys.com/products/product-detail/detail/000281"><strong>Amy's Bistro Burgers</strong></a><strong> are my favorite. I top them with</strong> <a href="http://itsallgoodinside.blogspot.com/search/label/cauliflower"><strong>smashed cauliflower</strong></a><strong> or sliced avocado or mashed sweet potatoes... so delicious! I also keep on hand,</strong> <a href="http://www.amys.com/products/product-detail/burritos-and-wraps/000072"><strong>Amy's Breakfast Burritos</strong></a><strong>, which unlike most frozen breakfast foods contain no cheese/dairy.</strong></span></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdprfEzFB1SVh2yKaaqPKKeXrDdG3GIHCn59KDv2K4LU4pj_v8CHyEEIgtYYHdCiDR-ARVEnimU8cf5s6ySnndG2fiRgBq535PpJGVPXoCYsrQLlPbE0IMvuDOXKaBmj2-d9qdtFgjwQ/s1600/NoDonut_answer_2_xlarge.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdprfEzFB1SVh2yKaaqPKKeXrDdG3GIHCn59KDv2K4LU4pj_v8CHyEEIgtYYHdCiDR-ARVEnimU8cf5s6ySnndG2fiRgBq535PpJGVPXoCYsrQLlPbE0IMvuDOXKaBmj2-d9qdtFgjwQ/s200/NoDonut_answer_2_xlarge.jpg" width="200" /></a></div><strong><span style="font-size: large;">#3 Worst Food: Doughnuts</span></strong><br />
Maybe America should run <i>from</i> Dunkin’, and any other outlet selling these nutrition bombs. Store-bought doughnuts contain the unholy trinity of unhealthy ingredients, reports <a href="http://www.livestrong.com/article/139555-top-10-unhealthiest-foods/#ixzz1GnTIMGgT" target="_blank"><strong>livestrong.com</strong></a>: trans fat, sugar, and refined flour. Many contain a whopping 10 to 20 grams of fat each and between 250 to 300 empty calories.<br />
<br />
<em><span style="color: #38761d;"><strong>My two cents: There is absolutely NO reason to eat donuts! I can't remember the last time I had one, but I remember the feeling in my stomach was as if I had eaten a brick. (If I cheat, it's with a donut hole only but even with that I quickly regret it). My latest favorite sweet tooth saviors are </strong><a href="http://itsallgoodinside.blogspot.com/2011/04/rawlly-good-way-to-satisfy-sweet-tooth.html"><strong>Savoy Truffles</strong></a><strong>, (</strong><a href="http://www.rawvolution.com/the-book-rawvolution-gourmet-living-cuisine"><strong>recipe from RAWvolution</strong></a><strong>). Just a few ingredients make a little individual craving quenching donut hole-esque snack, that has no refined flour or sugar.</strong></span></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IWme_VMc4yVvQh0TtjhcInqGOynLtUrN1KDmrdT5QcUw41JTBnq-iRhrqCaILmZ6QdblqiAGIqE6-KPedfLi8A4CReU_RvOvb4vRw5Sa5JeXCVYPgHZ3zMTjAyWDUnfC0MNOb526GQ/s1600/humbles-hummus-cl-lg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IWme_VMc4yVvQh0TtjhcInqGOynLtUrN1KDmrdT5QcUw41JTBnq-iRhrqCaILmZ6QdblqiAGIqE6-KPedfLi8A4CReU_RvOvb4vRw5Sa5JeXCVYPgHZ3zMTjAyWDUnfC0MNOb526GQ/s200/humbles-hummus-cl-lg.jpg" width="200" /></a></div><strong><span style="font-size: large;">#4 Worst Food: Potato Chips</span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You already know that these fat-filled “bad carbs” are no good for your waistline. What you may not know is potato chips (along with French fries) contain acrylamide, a known carcinogen that is formed when foods are baked or fried at high temperatures. "I estimate that acrylamide causes several thousand cancers per year in Americans,” Clark University research professor Dale Hattis is quoted as saying at <a href="http://www.sixwise.com/newsletters/05/07/20/the-6-most-unhealthy-foods-you-should-avoid-at-all-costs.htm" target="_blank"><strong>sixwise.com</strong>.</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em><span style="color: #38761d;"><strong>My two cents: If it's FRIED, FORGET IT! I love </strong><a href="http://www.foodshouldtastegood.com/#/home/"><strong>Food Should Taste Good Sweet Potato Chips</strong></a><strong> and </strong><a href="http://www.mediterraneansnackfoods.com/products/lentil-sea-salt/"><strong>Mediterranean Snack Food Company Baked Lentil Chips</strong></a><strong> and</strong> <a href="http://www.goodhealthnaturalfoods.com/ghnf_shop/ghnf_shop_humbles.html"><strong>Humbles Baked Hummus Chips</strong></a><strong>.</strong></span></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGm1MiZdCXKX9How-VulOBIpUffRPw2s6G7zPrHFgKjrfEy8es0CW7rAxzy3c5_nm2qb_Ae3k1BrruZgSThgJ_RajEj4JM77iJ8LPnNXH-CLV7VQwvsav1B7di5he1wqKXbyhl7tJ1Q/s1600/low-fat-food.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="199" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGm1MiZdCXKX9How-VulOBIpUffRPw2s6G7zPrHFgKjrfEy8es0CW7rAxzy3c5_nm2qb_Ae3k1BrruZgSThgJ_RajEj4JM77iJ8LPnNXH-CLV7VQwvsav1B7di5he1wqKXbyhl7tJ1Q/s200/low-fat-food.jpg" width="200" /></a></div><strong><span style="font-size: large;">#5 Worst Food: Tricky "Low-Fat" Labeled Foods</span></strong><br />
<strong><span style="font-size: large;"></span></strong>Don’t be fooled by the “Low-Fat” label. Makers of cookies, salad dressings, yogurt, and other foods labeled low-fat often substitute sugar, salt, and unhealthy fillers to add flavor and texture to otherwise bland processed products. Author and TV personality <a href="http://www.doctoroz.com/videos/five-foods-should-never-be-your-grocery-cart" target="_blank"><strong>Dr. Mehmet Oz</strong></a> advises you to always choose real foods over processed, low-fat options.<br />
<br />
<span style="color: #38761d;"><em><strong>My two cents: READ READ READ LABELS!!!</strong></em></span> <span style="color: #38761d;"><em><strong>And don't be fooled by labels in the organic aisle. Sugar, refined or organic... it's still sugar! Here's my recipe for</strong> <strong>low -fat, non-dairy</strong> <a href="http://itsallgoodinside.blogspot.com/search/label/cookies"><strong>chocolate chip cookies</strong></a> <strong>without butter, sugar or white flour.</strong> </em></span><br />
<br />
<strong><span style="font-size: large;">#6 Worst Food: Margarine</span></strong><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxatf513sEeTHA_ChSjClANKZeBypkOzRaMJA9oSz2dcPAijEVhegYuIx0svF6CsLinfghVLAL00SsFQew5HGVIK27GKOC_rvzgX8YZaa5bGGYHd3a_klbxSTYCCXA3FeXf4MeeWcbA/s1600/earth_balance.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxatf513sEeTHA_ChSjClANKZeBypkOzRaMJA9oSz2dcPAijEVhegYuIx0svF6CsLinfghVLAL00SsFQew5HGVIK27GKOC_rvzgX8YZaa5bGGYHd3a_klbxSTYCCXA3FeXf4MeeWcbA/s200/earth_balance.jpg" width="200" /></a></div>Though it’s billed as a cholesterol-free, healthy alternative to butter, margarine is the ultimate source of trans fats, which actually elevate cholesterol and damage blood vessel walls, reports <a href="http://www.the-natural-health-hub.com/unhealthy-foods.html" target="_blank"><strong>The Natural Health Hub website</strong></a>. So skip the fake stuff and go with olive oil or other monounsaturated fats.<br />
<br />
<em><span style="color: #38761d;"><strong>My two cents: Instead of margarine and butter, use <a href="http://www.earthbalancenatural.com/#/products/">Earth Balance</a> natural spread.</strong></span></em><br />
<br />
<strong><span style="font-size: large;">#7 Worst Food: Soda</span></strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chugging soda is one of the easiest ways to pack on the pounds (the average can contains 10 teaspoons of sugar). But drinking as few as two soft drinks a week can nearly double a person’s risk of getting pancreatic cancer, too. That’s the finding of a study published in the journal Cancer Epidemiology, Biomarkers and Prevention, according to a report on <a href="http://www.ehow.com/list_7283113_unhealthiest-fast-foods.html" target="_blank"><strong>e-how.com</strong></a>. Want more bad news? Consuming more than 2.5 sugary sodas per day significantly increases your risk of death from cardiovascular disease as well as your risk of developing diabetes.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Uss_USE8S23pHOPdXgRfEag0o_wywwqpg-6XQMFT3ffALD2U1MdTrIARKRqFIzVDCIkZSaV8xN90h3xQXdkuxoqWGrxEBYsBylWaT54jn3lBoZ84i3NkfddZ43m391oWWDJpKsQww/s1600/CucumberWater.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 286px; margin-bottom: 1em; margin-left: 1em; width: 188px;"><img border="0" height="200" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6Uss_USE8S23pHOPdXgRfEag0o_wywwqpg-6XQMFT3ffALD2U1MdTrIARKRqFIzVDCIkZSaV8xN90h3xQXdkuxoqWGrxEBYsBylWaT54jn3lBoZ84i3NkfddZ43m391oWWDJpKsQww/s200/CucumberWater.jpg" width="145" /></a><strong><span style="color: #38761d;"><em>My two cents: Just drink basic filtered water... all day... every day. I drink water with lemon (hot or cold) all day. No caffeine, no sugar & no guilt. I was also inspired to drink cucumber infused water at the glorious <a href="http://mirbeau.com/">Mirbeau Spa</a>. Just slice up some cukes, add them to a pitcher of filtered water & refrigerate. Note: Many of the fruit flavored bottled waters on store shelves contain added sugar - FYI.</em></span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em><span style="color: #38761d;"><a href="http://itsallgoodinside.blogspot.com/p/fab-food-finds.html">Read my Fab Food Finds page here.</a></span></em></strong><br />
<br />
<br />
<strong><em><span style="color: #38761d; font-size: xx-small;">I didn't photograph the images in this post - they are from google.</span></em></strong></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-867966967547183102011-09-15T09:42:00.001-04:002011-09-17T09:06:20.308-04:00A RAWlly Good Sweet Tooth Satisfier<span style="color: #783f04;"><strong>On a recent trip down to Maryland to visit my oldest friend, (oldest, as in we've known each other for 42 years, since we were 8), I discovered that she's immersed herself into the organic world in an effort to heal a bunch of sypmtoms that have plagued her for a couple of decades. She fed me 'mock chopped liver' made from lentils and green smoothies with spinach, pea shoots & chlorophyll. The lentil liver was actually not bad on crackers but the green smoothie was a little too extreme on the green for my taste and my delicate digestive system. I gave the thumbs up, though, to a little sweet snack her teenage daughter had made and they are my </strong><strong>latest favorite sweet tooth savior.</strong></span><br />
<br />
<span style="color: #38761d;"><strong><span style="font-size: large;"><span style="color: #783f04;"><u>Savoy Truffles</u>,</span><span style="color: #783f04;"> (</span></span></strong></span><a href="http://www.rawvolution.com/the-book-rawvolution-gourmet-living-cuisine"><strong><em><span style="font-size: large;">recipe from RAWvolution</span></em></strong></a><strong><span style="color: #38761d;"><span style="color: #783f04; font-size: large;">).</span> </span></strong><br />
<strong><span style="color: #783f04;">They are healthy, organic & so easy & quick to prepare. <em> (image coming soon)</em></span></strong><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;"><strong><u>Combine these ingredients in a mixing bowl:</u></strong> </span><br />
<strong><span style="color: #783f04;">2 cups finely ground raw almonds</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup carob powder</span></strong><br />
<strong><span style="color: #783f04;">optional - 1/3 tsp sea salt</span></strong><br />
<strong><span style="color: #783f04;">1 cup shredded unsweetened coconut</span></strong><br />
<strong><span style="color: #783f04;">3/4 cup agave nectar</span></strong><br />
<strong><span style="color: #783f04;">2 tbs olive oil. </span></strong><br />
<strong><span style="color: #783f04;">Mix it all together until smooth. Then take small amounts and roll into small ping-pong balls in the palms of your hands. The recipe says to serve as is but what I like to do is stick them in a plastic bag in the freezer for a little sweet tooth craving quencher at the ready. Defrost for a minute and they are perfect.</span></strong><br />
<br />
<strong><span style="color: #783f04;">Option: I've also made them with ground raw cashews instead of almonds.</span></strong><br />
<span style="color: #783f04;"><br />
</span><br />
<strong><em><span style="color: #783f04;">(Thank you Michele & Lori Koenick for introducing me to these yummy little babies!)</span></em></strong>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-80481937441504624012011-06-18T17:32:00.009-04:002013-08-29T13:59:56.947-04:00You Say Frittayta I Say Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4dN5HCO6gJe2oE5Zx-3lDoXH7nNUrJaFSxhZ8QbvsAONcQyVT68pLYvNDTzFs8cnrfNQ1lF8kduASzRTJIDOO7CeJcFZKuHOB2F7d3eeEqkAdsrYI6ZrPFMAUKQ5e3v6ygo_0ME5vw/s1600/frittata+003.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" i="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4dN5HCO6gJe2oE5Zx-3lDoXH7nNUrJaFSxhZ8QbvsAONcQyVT68pLYvNDTzFs8cnrfNQ1lF8kduASzRTJIDOO7CeJcFZKuHOB2F7d3eeEqkAdsrYI6ZrPFMAUKQ5e3v6ygo_0ME5vw/s320/frittata+003.jpg" true="" width="320" /></a></div>
Or, let's just call it quiche. Crustless quiche. This is a great brunch dish that's light & healthy.<br />
<br />
Sauté fresh baby spinach, baby bella mushrooms & sliced tomatoes in a pan coated with canola spray. Add a little garlic & herbs.<br />
<br />
In a pie pan (canola-sprayed if you like), add the sauteed vegetables. <br />
<br />
Pour in <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=666200">liquid pure eggwhites</a> almost up to the top of the pan & mix it all together so veggies are spread around evenly.<br />
<br />
Sprinkle <a href="http://www.daiyafoods.com/">Daiya dairy-free cheese shreds</a> (pictured are the mozzarella style) over the top.<br />
<br />
Bake at 375 for about 25-35 minutes, 'til golden brown on top.<br />
<br />
I try and make some variation of this frittata a couple of times a week because it keeps really well in the fridge. I get hungry very quickly and very often so if it's there, I just heat up a slice instead of going for junk food. I'll often make it without the Daiya; with spinach & mushrooms or sauteed turnips. Use whatever vegetables you want but cook them first.<br />
<br />
<em>The bottom line: This is so much healthier & lower in fat & cholesterol than a typical quiche loaded with ham and cheese. Eggwhites can always be substituted for whole eggs - they are pure protein. The Daiya vegan cheese doesn't disappoint like soy cheeses do. You'll still feel satisfied with it's gooiness & stretchiness and you don't feel cheated out of a real quiche. The lack of a crust keeps it carb-free.</em><br />
<br />
<strong><u>Cheeseless Version</u> </strong><br />
Tomato, spinach & eggwhites - that's it! Add some basil, salt & pepper. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjH4Q_xv5d7lQDub5hC9muQ85mdj41OEjXdb5HXIJP7HcMnnkDAqHNLzRPdafEU6WxI60XnSw21HYroQcAkHGsYQLHBtA09JNe1ulXm_namuYFZRYIZNsEoXOgOADkY3PhxbijYrffQ/s1600/cheeseless+fritata+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjH4Q_xv5d7lQDub5hC9muQ85mdj41OEjXdb5HXIJP7HcMnnkDAqHNLzRPdafEU6WxI60XnSw21HYroQcAkHGsYQLHBtA09JNe1ulXm_namuYFZRYIZNsEoXOgOADkY3PhxbijYrffQ/s400/cheeseless+fritata+003.jpg" width="400" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-7772835539541583352011-02-01T15:26:00.007-05:002011-09-14T10:14:29.588-04:00Turnip the Flavor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBx9hyAzqKnMugofg11sVyeT6hHV5m3zghK8TlhlAzVztIkCFtG3XjKWpSP-iCWUhyzPUmK9Qjv6mb82hCFfUQnGzNhKKENYX_VZ-i8uI70Ol_QoMJ_jhGNRjBORHUatzlHpWC1s6Y2g/s1600/turnips+3+010.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBx9hyAzqKnMugofg11sVyeT6hHV5m3zghK8TlhlAzVztIkCFtG3XjKWpSP-iCWUhyzPUmK9Qjv6mb82hCFfUQnGzNhKKENYX_VZ-i8uI70Ol_QoMJ_jhGNRjBORHUatzlHpWC1s6Y2g/s320/turnips+3+010.jpg" width="320" /></a></div>It seems that the most easily digestible vegetables are the roots from the underground. No, not from Australia, but actually from down under - under your feet & inside the good earth. They include taproots & tubers including carrots, radishes, rutabagas, turnips, beets, white potatoes, & sweet potatoes. I had never even seen a turnip until I began exploring my IBS challenges and options and I had never actually eaten a parsnip. (I thought parsnips were only good for one thing - to sweeten up chicken soup and then be tossed out along with the mushy celery). I have yet to experience a rutabaga. <br />
<br />
I made this warm, delicious casserole one night after buying a bunch of turnips that I had no idea what to do with and served it as a side dish with dinner. It's a creamy, earthy comfort food you'll love to warm up to in winter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQY5pCzPsNKZAyHW7aqLPP768fAENb71hx1nKbj9GvCmITewphvIQlvqCWMGlIryRCN1pKkQqw_4bgLvqqn2_B3g4v8S3w_irfP-yCTp679UmjNZbBHol493nEj2m-KKH20MiPt2H7w/s1600/turnips+gratin+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQY5pCzPsNKZAyHW7aqLPP768fAENb71hx1nKbj9GvCmITewphvIQlvqCWMGlIryRCN1pKkQqw_4bgLvqqn2_B3g4v8S3w_irfP-yCTp679UmjNZbBHol493nEj2m-KKH20MiPt2H7w/s400/turnips+gratin+004.jpg" width="400" /></a></div><strong><u><span style="font-size: large;">Turnips Gratin</span></u></strong><br />
3-4 large turnips (peeled, boiled 'til tender & medium sliced)<br />
Herbs & seasonings: tarragon, thyme, nutmeg, salt & pepper<br />
1 cup cashews to make cashew cream <br />
Earth Balance buttery spread (3-4 tbs melted)<br />
Italian bread crumbs* (I use Edward & Sons Italian Herb organic bread crumbs - they're dairy free)<br />
<br />
First, make the Cashew Cream: <a href="http://itsallgoodinside.blogspot.com/2010/11/cream-without-dairy.html"><strong>read more about cashew cream</strong></a><br />
Either soak 1 cup of cashews in cold water overnight in the fridge, or soak them in boiling water until soft; 15-30 minutes.<br />
Put softened cashews in a blender and cover them with water to the top of the cashews. (The less water used, the thicker the cream).<br />
Blend until smooth & creamy. Set aside.<br />
<br />
Layer the bottom of a casserole dish (I used a 7" square x 3" deep dish) with turnip slices.<br />
Season with tarragon, thyme, nutmeg, salt & pepper.<br />
Spread cashew cream over this layer.<br />
Add another layer of turnip slices, then herbs & seasonings, & more cashew cream.<br />
Continue with the layers.<br />
Top the last layer with melted Earth Balance and sprinkle a layer of bread crumbs* on the top.<br />
Bake at 350 for 20-30 minutes until bread crumbs are a bit golden.<br />
<br />
<em>Notes: </em><br />
<em>*Check labels - lots of bread crumbs contain lactose; cheese, milk, whey or buttermilk and HFCS!</em> <br />
<em>Edward & Sons organic, Jason breadcrumbs & Osem brand do not contain lactose. You can also use Panko breadcrumbs (also lactose free) & mix the crumbs with seasonings like onion & garlic powder, salt, pepper & paprika & your favorite Italian herbs & spices like oregano, basil & thyme.</em><br />
<br />
<em><span style="font-size: x-small;">Recipe was inspired by Amy Pennington's Rutabaga Gratin recipe, Whole Living Magazine, November 2010.</span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-86419120861450553432011-01-27T15:42:00.005-05:002011-01-27T17:02:03.844-05:00First Annual National Vegan Pizza Day, Saturday Jan. 29th<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div id="toolsNav"><div class="article_tools"><div id="shareToggle_display_top" style="visibility: hidden;"><div id="shareToggle_header_top"></div><div id="shareToggle_body_top"></div></div></div><div class="divclear"></div></div><div id="article"><div class="story-content"><div id="article_sidebar"><div class="photo_area"><div style="display: none; visibility: hidden;"><style type="text/css">
/*
This creates a full screen click area which closes the lightbox if clicked
*/
#overlay {
position: absolute;
top: 0;
left: 0;
z-index: 90;
/*width: 100%;*/
/*height: 426px;*/
background-color: transparent;
}
#ghostBorder {
background-color: #000;
position: absolute;
z-index: 89;
height: 250px;
width: 250px;
}
#lightbox{
position: absolute;
/*left: 0;*/
/*right: 0;*/
/*width: 100%;*/
z-index: 100;
text-align: center;
line-height: 0;
}
#lightbox a img {
border: none;
}
#outerImageContainer{
position: relative;
background-color: #2F0604;
width: 250px;
height: 250px;
margin: 0 auto;
}
#imageContainer{
padding: 10px 10px 0 10px;
}
#loading{
position: absolute;
top: 40%;
left: 0%;
height: 25%;
width: 100%;
text-align: center;
line-height: 0;
}
/* --- houses all the photo details + navigataion NOTE - width is dyanmically set in js file */
#imageDataContainer {
font: normal 10px Verdana, Helvetica, sans-serif;
background-color: #fff;
margin: 0 auto;
line-height: 1.4em;
overflow: auto;
background-color: #2F0604;
padding: 0 10px 10px;
}
/* --- container for photo details*/
#imageData {
color: #666;
float: left;
width: 100%;
text-align: left;
color: #fff;
margin-bottom: 10px;
}
#LBcredit {
font-size: 10px;
text-align: right;
margin: 0;
padding: 0;
font-weight: normal;
color: #9c3732;
}
#LBtitle {
margin: 0;
font-size: 13px;
padding: 0;
}
#LBcaption {
font-weight: normal;
font-size: 12px;
}
/*page Navigation and pagination*/
#hoverNav {
float: left;
width: 100%;
background-color: #e7e5ea;
/*margin: 4px;*/
padding: 5px 0;
/*margin-top: 0;*/
font: normal 12px verdana, sans-serif;
}
#hoverNav a,
#hoverNav a:hover {
outline: none;
color: #004d66;
text-decoration: none;
}
#hoverNav a:hover {
text-decoration: underline;
}
#prevLink,
#nextLink {
display: block;
float: left;
margin: 0 5px 0;
}
#numberDisplay {
float: left;
margin: 0 10px 0;
display: block;
}
#bottomNavClose {
width: 55px;
float: right;
/*padding-bottom: 0.7em;*/
background: transparent url(http://media.philly.com/designimages/viewer_closeBtn.gif) right 2px no-repeat;
/*border: 1px solid lime;*/
text-align: left;
margin-right: 3px;
height: 18px;
}
</style><style type="text/css">
#photoViewer {
font-size: 90%;
display: inline;
padding-bottom:10px;
text-align:center;
padding: 0;
background:#320e00;
}
#photoViewer a,
#photoViewer :focus {
outline: none;
-moz-outline: none;
}
#photoViewer * img {
border: none;
}
#photoCredit {
color: #ccc;
text-align: right;
padding-right: 5px;
background:#320e00;
}
#photoCaption {
font: normal 12px verdana, arial, helvetica, sans-serif;
line-height: auto;
color: #fff;
text-align: left;
padding: 0px 10px 10px;
background:#320e00;
}
/* ---navigation bar: houses enlarge icon, previous/next and image counter*/
#photoNav {
background-color: #e7e5ea;
height: 17px;
padding: 8px;
text-align: center;
position: relative;
}
#enlargeImage{
float:left;
cursor: pointer;
}
#photoNav a {
font: normal 10pt verdana, sans-serif;
color: #347485;
}
#photoNav a:hover {
color: #6f95a4;
text-decoration: none;
}
/*page Navigation and pagination*/
#hoverNav {
float: left;
width: 100%;
background-color: #e7e5ea;
/*margin: 4px;*/
padding: 5px 0;
/*margin-top: 0;*/
font: normal 12px verdana, sans-serif;
}
#hoverNav a,
#hoverNav a:hover {
outline: none;
color: #004d66;
text-decoration: none;
}
#hoverNav a:hover {
text-decoration: underline;
}
#prevLink,
#nextLink {
display: block;
float: left;
margin: 0 5px 0;
}
#numberDisplay {
float: left;
margin: 0 10px 0;
display: block;
}
/* --- x of x display*/
#baseNumberDisplay {
font-size: 12px;
margin: 0 10px;
display: inline;
width: 100px;
position: absolute;
left: 88px;
top: 8px;
text-align: center;
}
/* --------------------------------------------------------------------------------------------------
hack for floated elements in freeforms containers - makes the box expand for fit content in firefox */
.clearfix:after {
content: ".";
display: block;
height: 0;
clear: both;
visibility: hidden;
}
.clearfix {
display: inline-block;
}
/* Hides from IE-mac \*/
* html .clearfix { height: 1%; }
.clearfix { display: block; }
/* End hide from IE-mac */
/* END clearfix hack
------------------------------------------------------------------------------------------------- */
#photoViewer, #hoverNav {
width:300px;
}
#fullView img {
vertical-align: middle;
width:298px; height: auto;
}
</style></div><div class="clearfix" id="photoViewer" style="width: 300px;"><a href="http://www.philly.com/philly/entertainment/20110127_Excellent_vegan_pizza_is_no_longer_pie_in_the_sky.html"><img alt="Daiya is a new vegan cheese that melts and stretches like dairy cheese." border="0" height="213" src="http://media.philly.com/images/300*200/daiyaslice.jpg" width="320" /></a> <br />
<div id="photoCredit"></div><div id="photoCaption">Daiya is a new vegan cheese that melts and stretches like dairy cheese.</div><div id="photoNav"><div id="enlargeImage"><a href="http://www.philly.com/philly/entertainment/20110127_Excellent_vegan_pizza_is_no_longer_pie_in_the_sky.html"></a></div></div></div></div><div class="post_balloon"><br />
I am so happy that non-dairy pizza is making it to the main stream! Read on...<br />
<br />
Posted on Thu, Jan. 27, 2011 </div></div><h1>Excellent vegan pizza is no longer pie in the sky</h1><div class="byline">By VANCE LEHMKUHL<br />
Philadelphia Daily News</div><div class="byline lastline"></div><div class="byline lastline">"VEGAN PIZZA? Isn't that an oxymoron?"</div><div class="body-content" id="body-content">That's the most common response that the phrase "vegan pizza" generated just a few years ago, and now that we're approaching the <span style="background-color: yellow;">first annual Vegan Pizza Day (Jan. 29),</span> that's still the thinking of many.After all, what's pizza without cheese? And if there's one thing we know about vegans, it's that they don't eat cheese.<br />
Actually, <a href="http://www.philly.com/dailynews/features/20110127_Pizza_history__Having_it_no_udder_way.html"><span style="color: #320e00;">authentic Italian pizza doesn't require cheese</span></a>. But, more importantly, here in the U.S., times are a-changing, and with them, plant-based cheeses.<br />
<br />
In the 20 years since processed vegetarian foods started showing up in mainstream grocery stores, nondairy cheese has come a long way. The first attempts were, let's face it, pretty sad. It seemed that the particular chemistry that formed dairy cheese could never be credibly replicated in a plant-based product.<br />
A halfway solution - still out there - was to make cheese from soy but to cheat on the texture (so that it would melt) by adding casein, a protein from cow milk.This was fine for people who only wanted to avoid lactose, but a nonstarter for vegans. Tofutti made some strides with dairy-free sliced "American" cheese, and Vegan Gourmet came pretty close to melting, and tasting, like "real" cheese.<br />
<br />
In the past year two new cheeses, Teese (soy-based) and Daiya (tapioca and arrowroot flour), have become widely available and have raised the bar significantly.In fact, <span style="background-color: yellow;">Daiya - a rich-tasting, gooey-stretchy faux cheese</span> - played a decisive role in the opening of Blackbird Pizzeria, Philly's first all-vegan pizza joint, located at 6th and Lombard streets, where Gianna's Grille used to be.<br />
<br />
"I wanted to do a vegan pizza place," explained former Horizons line cook (and former NYC chef) Mark Mebus, "because I love vegan pizza. But I didn't think it would be viable with soy cheese. The texture is still off the mark for a lot of people. But Daiya is something marketable to the general public - that made the idea more possible." Mebus and partner Ryan Moylan opened Blackbird last fall, grabbing some of Gianna's old clientele and attracting new folks from far and wide. In just a few months they've garnered a lot of buzz, partially because of the unique hook and partially because their pizza is really good (they also do a kick-ass vegan cheesesteak).<br />
<br />
Earlier this month, Blackbird expanded its hours to seven days a week. It will launch a self-serve counter in time for the big day Saturday."It's great to see so many people come in," said Mebus. "Mostly young, sure, but really all different kinds of people. We get families coming in from the neighborhood, especially now that we're certified kosher." Blackbird may also have lit a fire under other area pizza ovens, or it just may be at the tip of a major trend, but in the past few months vegan pizza has been <a href="http://www.philly.com/dailynews/features/20110127_Where_to_buy_your_pie.html"><span style="color: #320e00;">popping up in old-school pizza joints all over Philly.</span></a><br />
<br />
It's not as if Blackbird was the first place in town to do vegan pizza (Ed's added it a year ago, as the <em>Daily News</em> reported last summer). And the mainstreaming of vegan eating has been heralded in several recent major articles. For me, the tipping point was when I got another menu in my door from a local cafe that blared on the front, "Now Offering Vegan Soy Cheese!" Nowadays, regular eateries are adding options to attract vegans, and regular folks are starting to give plant-based products a try, even something as counterintuitive as vegan pizza. That's music to the ears of Dan Reed, whose company, Chicago Soydairy, along with a food blog called quarrygirl.com, created Vegan Pizza Day as the last Saturday in January.<br />
"We're trying to celebrate the phenomenon," said Reed, "and believe me, it's great to see it moving more into the mainstream."<br />
<br />
As one of the guys behind Teese, Reed allowed that "as a businessperson, it's great" to have a day focusing on your product, but he stressed that it's not about moving units of his own brand.<br />
"This is a celebration of all things vegan pizza, including all vegan cheese brands and even the cheeseless pizza. We're hoping to open people's eyes to the multitude of ways to do pizza."In fact, it's not just about pizza. "Food is a great way to introduce people to veganism," Reed said, adding that his own lifestyle change was spurred by learning about what goes on in dairy production. "It's just not fair, and the more you learn, the harder it is to turn a blind eye." Blackbird's Mark Mebus concurred. "Hopefully, some people will be motivated to look into veganism in general" as a result of Vegan Pizza Day. "I think people are seeing it now as a plausible thing. It's more normal than, say, that one punk-rock kid in high school."<br />
<br />
<span style="background-color: yellow;">The official website (veganpizzaday.com) is tracking venues and celebrations nationwide, with parties, promotions and meetups already booked from Indianapolis to Portland to Los Angeles.</span> All the fun, centered on the tasty tradition of pizza, will likely help to normalize veganism further. How much further remains to be seen. "If we can convince 150 people to eat a vegan pizza on January 29," said Reed, "that's a start."<br />
While it looks like that number's already been met, there's always room for more in getting this party started.<br />
Grab a slice - you might find veganism's as easy as pie.<br />
<br />
<em>reprinted from the Philadelphia Daily News at philly.com</em></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-91095047463026258172011-01-04T08:20:00.002-05:002013-08-22T22:03:16.899-04:00The World's Comfort FoodIt seems wherever you travel noodles are there for you. Soft, warm, filling ~ comforting as the billowy pillowed, worn out corner of your favorite couch. Nothing says, "home" like a warm mountain of doughy, rolled up spaghetti or a steaming bowl of Mama's chicken noodle<span style="font-size: 85%;"> </span>soup. From the simplest ingredients; grains, water & sometimes eggs, comes an endless bounty of satisfying deliciousness. Pasta! Macaroni, spaetzle, trahanas, harusame, lokshen, ramen, spaghetti, udon, ragi, soba, lasagne - any way you say it - NOODLES - it's all good! But is it all good for you?<br />
<br />
Pastas are not all created equal. Some versions are healthier than others.<br />
Here's the deal:<br />
<strong>The "whole" story...</strong>Firstly, <strong>white pasta</strong>, the most common in this country, is made from refined white flour. During the refining process the wheat does a striptease of its outer & middle layers (the bran and germ which contain most of the nutrients), leaving just the not-so-sexy naked starchy inner layer. So, having unrefined, fully-clothed <strong>100% whole grain or 100%</strong> <strong>whole wheat pasta</strong> is nutritionally healthier. Truthfully, though, they are not going to taste the same, (read, not always as good) as the white pasta. If you love your white pasta the taste & texture takes a little getting used to. This is also a tricky area for sensitive insides. We want to be healthier but sometimes the fiber in the whole grain is harder to digest. So, what's a girl to do... I usually eat <strong>brown rice pasta</strong> by <a href="http://www.tinkyada.com/ProList.htm"><strong>Tinkyada</strong></a>. It tastes really good, it goes down easy, has a soft texture and comes in several shapes. I also like <a href="http://www.edenfoods.com/store/product_info.php?products_id=101100"><strong>Eden Organics</strong></a> <strong>kamut pasta</strong> (kuh-MOOT), a whole grain pasta that, to me, tastes better than whole wheat pasta. Other whole grain pastas to try are soba noodles (made from buckwheat), spelt pasta and quinoa pasta. Read labels. It's only 100% whole grain if it says "100%" followed by the type of grain or flour. <em><span style="font-size: 85%;">(fyi, brown rice is automatically a whole grain).</span></em><br />
If you're not ready to completely switch to 100% whole grain pasta, there are a lot of <strong>pasta blends</strong> out there, made from a <strong>combo of whole grain & refined flours</strong>. They are a good compromise for taste and are nutritionally healthier than the strictly white pasta. (a couple of these brands are <a href="http://ronzonihealthyharvest.newworldpasta.com/pasta_story.cfm"><strong>Ronzoni Healthy Harvest Blend </strong></a>or <a href="http://www.trybarillawholegrain.com/Pages/Benefits.aspx"><strong>Barilla's </strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pG82jOekhKJ7M8nyBZumuzzSRiH17IOyfSn4EXdVl5GCSqY0u4IQMRC8I1jjhnQYFmAO94Fe0Zobwo0TpDsEfugS-SlZ9jMQ6AgF9OZ2fDaDK06gnAuBs0N2sdJjEOcmtJcRsSw-Yg/s1600/fusilli+fofredo005.jpg"></a>whole grain blend).<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSEOeqlsd7oijaDYrQbizVz93oSdK5cehA8h8b6K3n_wQnjXWiF6o9JQeQFLGCtUkEG3QUFdNgEFkQleHjGofSdM67tas-RarriXlf7-8Bj14bMDk8kM0lT6mnYaiiwHmL3hWxUoW8w/s1600/fusilli+fofredo+002.jpg"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP_71Nwyd4Ej8PzsCq4DDElmslELxYEpC6nso_p9ib69SN1XjIWKjYNAHLYo51znb_qp5Fa3FH5LACH5v4YTjUxII0cvtWRTpBESjeX-6nqWaheyMRqAGU5WIgRzxF1Q84wKQO-LlOQ/s1600/fusilli+fofredo+sig+002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544646443554130482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP_71Nwyd4Ej8PzsCq4DDElmslELxYEpC6nso_p9ib69SN1XjIWKjYNAHLYo51znb_qp5Fa3FH5LACH5v4YTjUxII0cvtWRTpBESjeX-6nqWaheyMRqAGU5WIgRzxF1Q84wKQO-LlOQ/s400/fusilli+fofredo+sig+002.jpg" style="cursor: hand; float: left; height: 216px; margin: 0px 10px 10px 0px; width: 400px;" /></a><em><strong><span style="font-size: 85%;"></span></strong></em> <strong><span style="font-size: 85%;"><em>Fusilli Fofredo</em></span></strong><em><span style="font-size: 85%;"><br />
Brown rice fusilli pasta<br />
mixed with Earth Balance<br />
and cashew cream</span><span style="font-size: 85%;">.</span></em><em><span style="font-size: 85%;">(my new favorite comfort food)<br />
Click for </span><a href="http://itsallgoodinside.blogspot.com/2010/11/cream-without-dairy.html"><strong><span style="font-size: 85%;">cashew cream recipe.</span></strong></a></em><br />
<strong><span style="font-size: 130%;"></span></strong><strong><span style="font-size: 130%;"></span></strong><br />
<strong><span style="font-size: 130%;"></span></strong><br />
<strong><span style="font-size: 130%;"></span></strong><br />
<strong><span style="font-size: 130%;">There's more to the story...</span></strong><br />
<strong><span style="font-size: 130%;">The Glycemic Index</span></strong> <strong><span style="font-size: 130%;">thickens the plot</span>. </strong><br />
<strong></strong><br />
<strong>Here's the not-so-scientific skinny:</strong>The refined white pasta contains a high quantity of high GI (glycemic index) carbohydrates. Digesting <strong>high GI foods</strong> sets a domino effect into motion. They release sugar into your bloodstream very quickly which then dramatically <strong>spikes your blood sugar</strong> level. Initially, you feel an increase in energy & you're feeling in a spunky good mood. This then forces the pancreas to <strong>raise insulin production</strong> to counteract the steep rise in blood sugar level (the more sugar in the blood, the more insulin is produced). <strong>Insulin lowers blood sugar</strong> by converting the sugar into stored fat. (High levels of insulin signal the body to store fat). <strong>Round-the-middle-goin'-nowhere-spare tire-muffin-top-waistline-fat!</strong> Essentially, insulin is like a cheerleader for Team Fat. Gimme an F-A-T! GOOOO FAT! (Insulin blocks the hormone that's responsible for burning fat; glucagon). So, what happens next? The insulin surge makes your blood sugar come waaaay down quickly. Metabolism slows down. (Yawwwwn. It makes me so sleepy tired - I lovingly and lethargically call it <em><strong>Carb Crash)</strong></em>. Are you still with me? Wake up! The peak-&-valley insulin roller-coaster can ruin a perfectly good day at the park. When your blood sugar goes way down you get tired & your body craves energy so you get very hungry... which makes you eat more... more sugar... more insulin... more tired... more fat... lions & tigers & bears, oh my! ... and it goes on...and on... from the roller-coaster to the merry-go-round. This ride is exhausting! <br />
<br />
<strong>Low glycemic index</strong> <strong>carbohydrates</strong> (the whole grain pastas) release sugar into your bloodstream more slowly, eliminating the body's need to produce extra insulin. Your blood sugar level stays nice and even. Digestion is quiet. When you eat lower GI foods or less carbs, the insulin cheerleaders are benched with duct tape tight over their puckery-pink lipsticked mouths. When insulin levels decrease glucagon levels increase and guess what? Glucagon is what burns the fat! Your metabolism & digestion rates improve. So, what does this mean for you? If your metabolism increases, more of what you eat is digested so you store less fat. <strong>When you decrease "Insulin the Fat Storer" you increase "Glucagon the Fat Burner".</strong> Team Fat loses and laments in the locker room. No sugar highs & lows. No Carb Crash. Ahhh. Serenity now!<br />
<br />
In addition to the 100% whole grain pastas, <a href="http://www.dreamfieldsfoods.com/pasta-nutrition.html"><strong>Dreamfields Pasta</strong></a>, a white pasta, has 65% less digested carbs than other traditional white pastas. While the total number of carbs is the same as other white pastas, it's got a patented formula that protects all but 5 grams of carbs from being digested, lessening a rise in blood sugar. So, you could call this a low carb pasta. It looks and tastes like your old-fashioned, best friend white pasta and is a good solution if you have trouble digesting the whole grains or you just can't get used to the taste of whole grain pastas.<br />
<br />
<span style="font-size: 85%;"><em><span style="font-size: 100%;">The Bottom line: Use your noodle! Replace refined white flour pasta with more nutritious and lower </span><a href="http://www.glycemicindex.com/"><span style="font-size: 100%;"><strong>glycemic index</strong> </span></a><span style="font-size: 100%;">carb pasta. </span></em><em><span style="font-size: 100%;">Eating lower GI foods will keep your blood sugar level even, avoiding the highs and lows of Carb Crash and lessening weight gain.</span></em> </span><span style="font-size: 85%;"><br />
</span><span style="font-size: 85%;"><br />
</span><span style="font-size: 85%;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-45398544612349871752010-12-21T19:28:00.008-05:002011-09-14T10:35:17.471-04:00Cauliflower Gets SmashedHaving IBS is sort of like being either an infant or a 93-year-old resident at the Home at Boca del Vista. Mashed up veggies are the only way to go. The only difference is that I can actually feed myself. Cauliflower is on the IBS list of tread-lightly-indigestible-insoluable fiber. (See my <a href="http://itsallgoodinside.blogspot.com/search/label/IBS%20%28Irritable%20Bowel%20Syndrome%29"><strong>IBS</strong> <strong>page</strong></a>). I happen to love cauliflower and I've found that if I mash it up real well it's much easier on me. Several years ago, when my kids were little, I tried to hoodwink them into thinking this was a 'new kind of mashed potatoes' after reading all those books for moms about sneaking vegetables into your picky eater kid's food. (I've seen it in cookbooks labeled "mock mashed potatoes", made with milk & butter and then pureed). I bombed miserably. I couldn't fool those smarty pants kids for one second. I, on the other hand loved it, which they still think puts me on the <em>Crazy</em> list.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiJTb5Ko-QPFmA1pCtR_fkFgZvuSgKq1uW6WWiJkChMn3OdmtN7jKDmkuizzts9Y4lT4Dx0Xs7VbTUwg_5kibEdp76430gFWMEV9eo4-_jAqJGxatf3X6vKgjNPKqeaWrUL0cknoNqQ/s1600/smashed+caulifl+020.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiJTb5Ko-QPFmA1pCtR_fkFgZvuSgKq1uW6WWiJkChMn3OdmtN7jKDmkuizzts9Y4lT4Dx0Xs7VbTUwg_5kibEdp76430gFWMEV9eo4-_jAqJGxatf3X6vKgjNPKqeaWrUL0cknoNqQ/s400/smashed+caulifl+020.jpg" width="400" /></a></div><strong><u>Smashed Cauliflower</u></strong><br />
1 whole bag (16 oz) frozen (or a head of fresh) cauliflower florets (I use <strong><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=380141">Wegmans frozen</a></strong> because when I buy fresh vegetables they tend to rot in my fridge).<br />
Cook 'til tender, about 10 minutes.<br />
Add <strong><a href="http://www.earthbalancenatural.com/">Earth Balance</a></strong> natural buttery spread (several tbs depending on how creamy you want it) and mash away with a potato masher or chopper.<br />
I add some <strong><a href="http://www.redstaryeast.com/science_of_yeast/types_of_yeast/nutritional_yeast.php">Red Star Nutritional Yeast Flakes </a></strong>for a more savory flavor. I don't know quite how to describe the taste of nutritional yeast, aka "nooch", but I've started adding it to foods like pasta & vegetables for enhanced flavor, protein & vitamins. It's neither sweet nor salty nor spicy... it's an umami flavor unlike anything I've ever had before. It was popping up in so many vegan recipes that I finally had to give it a try and I'm so glad I did.<br />
<br />
This is good all by itself as a side dish or to play it safe have it with some soluable fiber like on top of a baked sweet potato, mixed with mashed parsnips or turnips or over a low carb pasta. I've even topped my veggie burgers with smashed cauliflower.<br />
<br />
<em>Note: Nutritional yeast is an inactive yeast made from sugar cane and beet molasses. It comes in flake or powder form. (It is not the same as the active yeasts used in bread making). Easily digested & packed with B vitamins and all the essential amino acids, it has a nutty, cheese-like flavor and is often used to emulate cheese in vegan dishes however, you don't have to be a vegan to enjoy it. Nutritional yeast can be sprinkled on pasta, salads, baked potatoes, soups, or anything, really, to enhance flavor. One of the most popular ways to eat nutritional yeast, it seems, is sprinkled on popcorn.</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-54957362660756505632010-12-05T14:42:00.020-05:002010-12-14T11:47:28.119-05:00Holy Chocomole!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwxsU8ntPx3k3x9lsjr1ZjqgeZfThFUR0odvCzL-rD4AGLEF_32MtdM5XH3Q3TIL2gdLpzynB5KdLA6QMVtv2saY2RTteS1qSzS6NnFht2vVyeavBsU2hX941_y3WsAtN1AFP6VIHSw/s1600/choc+pudding+009.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5547290302090362402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwxsU8ntPx3k3x9lsjr1ZjqgeZfThFUR0odvCzL-rD4AGLEF_32MtdM5XH3Q3TIL2gdLpzynB5KdLA6QMVtv2saY2RTteS1qSzS6NnFht2vVyeavBsU2hX941_y3WsAtN1AFP6VIHSw/s400/choc+pudding+009.jpg" style="cursor: hand; float: right; height: 298px; margin: 0px 0px 10px 10px; width: 400px;" /></a> <strong><span style="font-size: 130%;">Banana Avocado Chocolate Pudding</span></strong> is pudding in the raw at its finest. This concoction is so crazy... yet so clever! There's no dairy whatsoever yet it's a very rich & creamy dessert. I tried a few different recipes using avocado that all came out way too strong for my taste but I found that adding banana, deleting vanilla and making a couple of other changes to tone it down, makes a more inviting, easier-on-the-taste-buds batch.<br />
<br />
What you need:<br />
<div>1 avocado cut into chunks</div><div>1 large banana cut into chunks</div><div>1 cup unsweetened vanilla almond milk </div><div>a little less than 1/4 cup cocoa powder</div><div>2 tbs agave</div><br />
<div>Process: Dump all the ingredients into a blender and blend until creamy. This recipe makes 2 full cups. Let it get cold in the fridge & when you're ready to eat, mix it up. I like it best warmed up in the microwave.<br />
<br />
<span style="font-size: x-small;">Notes: I use <strong><a href="http://store.bluediamond.com/Almond-Breeze_c_4.html">Blue Diamond Almond Breeze</a></strong> vanilla unsweetened almond milk and <strong><a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Blue_Agave.html">Wholesome Sweeteners</a></strong> organic raw blue agave.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-16298077915375441752010-12-04T05:17:00.003-05:002010-12-22T11:29:57.052-05:00Lasagna to Daiya For(I think it may actually be pronounced DAY-a, not DIE-a but then my cute pun doesn't work). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBuhr4inJX3UtVrhko54OkheEc7AE6FKp6vlG2zfqLgPHtZYQzOXkE0E-m-nWkgnVgKdQ5uIOIH1Ksg4TOgVkTflWsFPeTkmtkpKj_ZCHaejTuTmN_wJTxAFH85Jk6S-CMTdfklGpKg/s1600/daiya+lasagna+002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544743363882868770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBuhr4inJX3UtVrhko54OkheEc7AE6FKp6vlG2zfqLgPHtZYQzOXkE0E-m-nWkgnVgKdQ5uIOIH1Ksg4TOgVkTflWsFPeTkmtkpKj_ZCHaejTuTmN_wJTxAFH85Jk6S-CMTdfklGpKg/s320/daiya+lasagna+002.jpg" style="cursor: hand; float: left; height: 274px; margin: 0px 10px 10px 0px; width: 320px;" /></a>I have to say, this was surprisingly tasty & satisfying, all things considered. I made this lasagna with 1 box of <a href="http://tinkyada.com/"><strong>Tinkyada </strong></a>brown rice lasagna noodles, browned up & seasoned ground chicken, <a href="http://daiyafoods.com/"><strong>Daiya dairy-free mozzarella style shreds </strong></a>& store bought marinara sauce. I always use the lowest sodium tomato sauce I can find, which happens to be my local supermarket brand, <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=355289"><strong>Wegmans Red, Ripe & Ready</strong></a>, and I doctor it up with herbs. (Next time I'll make it vegetarian with spinach & mushrooms, sans chicken, but I knew my kids wouldn't touch it made that way). It's the first time I made brown rice lasagna noodles and they cooked up beautifully. I couldn't tell the difference at all in the lasagna. The Daiya mozzarella is melty & stretchy and I'm becoming addicted to this stuff. As I've said before, it's truly the crack of vegan cheese. It's nothing like any of the other 'cheese wannabees'. Now, of course it's not actual mozzarella, and I'm not trying to put one over on anybody, but it does the trick without forcing me to eat soy cheese (yuck). It does contain safflower & coconut oils and I'm very IBS sensitive to all fats, but it doesn't bother me as much as cheese with lactose. It will get to me, though, if I have more than one piece. But, hey, one piece of lasagna is more than I've been able to eat in eons.<br />
<br />
<em>Note: I have read dozens and dozens of reviews about Daiya dairy-free cheese-like shreds from lactose intolerants as well as iron-stomached people and 99.9% of them are wildly, cheesegasmically positive. Restaurants in LA & NYC are now serving pizza & other vegan 'cheesy' dishes with Daiya so it's only a matter of time before that happens here in upstate NY. (A couple of vegan food brands are also using it - Amy's mac 'n cheese & Tofurkey pizza). I am also crazy about the stuff, but I'm in the apparently infinitely small percentile who in addition to the lactose intol. has IBS sensitivities too. I keep telling myself that it's a good thing because it keeps me from eating too much... of anything!</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-75055262162985033052010-11-30T14:30:00.005-05:002010-12-16T19:43:12.404-05:00Easiest Homemade Ice Cream<img alt="" border="0" id="BLOGGER_PHOTO_ID_5545523618850186674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuXoW9gAoUw0iUBY9v1DhphJHY_noUhVDBKjDtf94guiIChXzhWp_F4Cutvp_lhkibdGjMG_aDAyNo0hkKd9eEXD0gHm3cQjQCU_OQHmj5p2DE9XtQZX0iNyGN9cUmnwR0kfXstoj2g/s320/banana+ice+cream+crop+008.jpg" style="cursor: hand; float: right; height: 302px; margin: 0px 0px 10px 10px; width: 320px;" />No dairy. No sugar. No additives. No nothing!<br />
Just one singular ingredient makes sweet &<br />
creamy soft-serve ice cream... bananas!<br />
<br />
It couldn't be easier or healthier:<br />
<div><div><div><br />
<div>1) When bananas start to get some sweet brown spots, unpeel them, break them into pieces and p<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATOYjMKWaUqt3mzj9FB39Tr3HFjFEuFAY9GHuhKJqWtltPQi_HicxDUJ4OnctJG_HSY8jw4-CsnQkDV7D6L1p1ariVFWpaa1UDM5eAUysgpApwj1vsD4Qd6Uq0rS53zxuLVdfFAr0bQ/s1600/frozen+bananas+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5545725144716013138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATOYjMKWaUqt3mzj9FB39Tr3HFjFEuFAY9GHuhKJqWtltPQi_HicxDUJ4OnctJG_HSY8jw4-CsnQkDV7D6L1p1ariVFWpaa1UDM5eAUysgpApwj1vsD4Qd6Uq0rS53zxuLVdfFAr0bQ/s200/frozen+bananas+003.jpg" style="cursor: hand; float: left; height: 178px; margin: 0px 10px 10px 0px; width: 200px;" /></a>ut them in a ziploc bag in the freezer. Freeze over night.</div><br />
<div>2) Put frozen banana chunks in either a food processor or high speed blender (I use a HealthMaster) and blend until lumps are gone and bananas become a creamy consistency.</div><br />
<div>This was the first time I tried it and it was so good with just this basic recipe - if you can even call it a recipe. The bananas are the base for the creaminess and then you can build on it. Other options I'll try in the future: adding another fruit like strawberries, peaches or mangoes or a little cocoa powder to make chocolate. Some people also add a little honey or agave or vanilla. Try it! <em>(Pictured on top of the ice cream are mini dairy-free organic chocolate chips by <strong><a href="http://www.enjoylifefoods.com/our_foods/chocolate_chips.html">Enjoy Life</a></strong>). </em></div><br />
<div><em>Thank you to the <a href="http://www.thekitchn.com/">kitchn</a> for giving me this idea!</em></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-2032648160990557842010-11-27T09:19:00.019-05:002010-12-14T15:55:09.760-05:00FODMAPs?<strong><span style="font-size: 130%;">Now you tell me?!?!?!?</span></strong> In my quest for IBS info and how to 'heal thyself', I'm just finding out about FODMAPs. It basically sums up a lot of what I've learned over the last several years; info that's on my <strong><a href="http://itsallgoodinside.blogspot.com/p/ibs.html">Delicate Guts page</a></strong>.<br />
<br />
Australian researchers have come up with this novel approach to treat IBS. Duh. They should have just asked <em><strong>me</strong>.</em><strong> </strong>They coined the term FODMAPs to describe a series of short-chain carbohydrates found in many common foods. The theory is that if you follow a special diet, avoiding foods containing FODMAPs, you'll alleviate the symptoms of IBS, Lactose & Fructose Intolerance/Malabsorption and other gastrointestinal disorders like Crohns, SIBO, Celiac disease, etc.<br />
<strong></strong><br />
<strong>FODMAP </strong>is an acronym for <strong>F</strong>ermentable <strong>O</strong>ligosaccharides <strong>D</strong>isaccharides <strong>M</strong>onosaccharides <strong>A</strong>nd <strong>P</strong>olyols. It's all the stuff that aggravates the heck out of your insides, wrapped up in one cute little name. <a href="http://www.healthhype.com/fodmap-diet-foods-to-avoid-in-ibs-bowel-disorders-with-bloating-and-gas.html"><strong>Here's a link</strong></a>, I'll summarize:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrwVt2dpPqurbZFWfGUgQxjppEqfIRrOjW_CKiLIRzoDrbKrneLOVSiwf_H8GWrIYvE8RpZJ3IBxA3lZsWrLDw4zvyRGpCHuWfkbg3hp9w1XnmtSko2VnPMB7IqQYmFer05XkbbvPaw/s1600/NO+FODMAPS.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544664176368568754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrwVt2dpPqurbZFWfGUgQxjppEqfIRrOjW_CKiLIRzoDrbKrneLOVSiwf_H8GWrIYvE8RpZJ3IBxA3lZsWrLDw4zvyRGpCHuWfkbg3hp9w1XnmtSko2VnPMB7IqQYmFer05XkbbvPaw/s320/NO+FODMAPS.jpg" style="cursor: hand; float: right; height: 215px; margin: 0px 0px 10px 10px; width: 171px;" /></a><br />
<strong>F</strong>ermentable: degradable by bacteria yielding abdominal bloating & gas.<br />
<strong>O</strong>ligosaccharides: include fructans and galactans like stachyose & raffinose.<br />
<strong>D</strong>isaccharides: lactose<br />
<strong>M</strong>onosaccharides: fructose<br />
<strong>P</strong>olyols: all the sugar alcohols ending in "-ol"; sorbitol, mannitol, xylitol, erythritol, arabitol, glycol, glycerol, lactitol, ribitol, maltitol & isomalt.<br />
<br />
Read my <strong><a href="http://itsallgoodinside.blogspot.com/p/ibs.html">Delicate Guts page</a></strong>.<br />
<br />
<em><span style="font-size: 85%;">Books on the subject: Sue Shepherd's Low FODMAPs Diet books and Patsy Catsos' book; IBS-Free At Last! A Revolutionary New Step-by-Step Method for Those Who Have Tried Everything ~ Control IBS Symptoms by Limiting FODMAPs Carbohydrates in Your Diet. (I have not read these books).</span></em>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8539125688288122845.post-87929072640658068812010-11-27T08:35:00.018-05:002011-09-14T10:42:15.126-04:00Note to Self: Follow My GutOops I did it again. Last night after picking my daughter up from an entire day out of manicures, lunching & Black Friday Mall-ing with her posse of camp friends, she and I decided to grab dinner; Thai food at Aja Noodle Company. Sometimes I wish I could be more like my 13 year old daughter. She recently got braces on her teeth and she knows she can only eat soft foods. She's been living on soups and she knew that's what she'd be ordering at the restaurant. She accepts it. She doesn't stray from it. She's a smart girl. She also only eats when she's hungry. When she's full, she pushes the plate away. She doesn't have echoes of, "There are children starving in third world nations," ringing in her head. Now, I'm a smart girl! Really, I am! And I know I've got so many digestive issues. Really, I do. But sometimes my brain chooses to completely ignore that and look 180 degrees the other way. As I looked over the menu and saw all kinds of savory dishes loaded with things I know my stomach can't handle, I knew I should just order some soup broth and a fresh spring roll and call it dinner. But I eat so blandly all the time that I just want<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWYPPs6HGWw28JeNqfJN3rVIbu3Yl7D5awUKCRRxZ91JPEOeY-M9y50Ag26Sj-oj7wNiJs5G3xC0ra2Yvbolly2Off58PyPVShveJPhYvHYmHPdoN70xY5XOhCGn45BOr_dT62PzWiA/s1600/white_out.gif"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-5_Zx1ddFvcmUf2CG3NiZ03FH26Z_78tXpzmip_czl2CTKJIWiDu6rRacmvRM0BgVpkF8vKp10snEhS8blUUS_qRshjkEMNfkFwM-BERyBf7dXXbOdsywgVgE3bL2iR9sIT8h2Cueg/s1600/do+over+red-button-med-30+cropped.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544415201548041970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-5_Zx1ddFvcmUf2CG3NiZ03FH26Z_78tXpzmip_czl2CTKJIWiDu6rRacmvRM0BgVpkF8vKp10snEhS8blUUS_qRshjkEMNfkFwM-BERyBf7dXXbOdsywgVgE3bL2iR9sIT8h2Cueg/s200/do+over+red-button-med-30+cropped.jpg" style="cursor: hand; float: right; height: 126px; margin: 0px 0px 10px 10px; width: 114px;" /></a>ed something a little more fun; more adventurous. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6o7w-aHEgzrNj0RvGalHtRyVB817JVULlrcwhpwsKXMH4_ioPEmblLTuvfvk3pwj-haYQwIJoSUAPJOt539I4OEhxeY017UqO4y08RR9MunQ-aBYI3b3jb2TCW6TYuXvUmoKDywb1vA/s1600/do+over+red-button-med-30.jpg"></a>So, when the server came over, my evil twin took over, didn't miss a beat and ordered veggie pad thai. It was so good... for about 20 minutes. Why do I do this to myself? We went home and I was impaired for the rest of the night. All the churning makes me so tired too that all I wanted to do was go to sleep. Was there oil in the sauce? Probably. Was it the peanuts? Probably. Were there additives that I don't even know about? I haven't a clue except I should have known better than to order anything with more than 3 ingredients. #&!*@! I need a do over!<br />
<br />
<em>Note to self: Listen to my gut. </em><br />
<em>Acceptance: Restaurants are not my friend.<br />
Mantra: Think more like my daughter.</em><br />
<em></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-57923495600606203992010-11-24T06:28:00.015-05:002011-09-14T10:43:27.912-04:00Fudgy-ness Without Pudgy-ness<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7upJM7ooNE3ZnvfMXJOIRCPucIhhoio_A2j592y7dPviAospT-8ghoD0JmlIGEFzws_Ft6q5qzqAuzfszKkxqWEJP9FB5ns9L60oO2RiBz8f_BM96WBrQLxyXfVWATn4VsC8sGnhAHA/s1600/no+pudge+brownies+sig021.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544644333166915570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7upJM7ooNE3ZnvfMXJOIRCPucIhhoio_A2j592y7dPviAospT-8ghoD0JmlIGEFzws_Ft6q5qzqAuzfszKkxqWEJP9FB5ns9L60oO2RiBz8f_BM96WBrQLxyXfVWATn4VsC8sGnhAHA/s320/no+pudge+brownies+sig021.jpg" style="cursor: hand; float: left; height: 270px; margin: 0px 10px 10px 0px; width: 320px;" /></a><strong><span style="font-size: 130%;">Fat-Free Brownies - A Chocoholifix</span></strong><br />
My daughter and I baked <strong>brownies</strong> from a <strong>fat free</strong>, <strong>all natural</strong> mix ~ <a href="http://www.nopudge.com/"><strong>No Pudge! Fudge Brownie Mix.</strong></a><strong> </strong>The ingredients listed are: pure cane sugar, unbleached wheat flour, dutch cocoa, egg whites, cornstarch, wheat gluten, salt & baking soda. The instructions say to only add fat free vanilla yogurt, (no egg yolks or oil). Many <strong>lactose intolerants</strong> can tolerate yogurt but if you can't, you can sub applesauce, non-fat sour cream, silken tofu or soy yogurt in place of yogurt. We tried the original and cappucino flavored mixes and followed the recipe adding <strong><a href="http://www.lightandfit.com/products.html">Light & Fit</a></strong> non-fat vanilla yogurt. The cappucino flavored ones contain coffee and have a mild coffee taste. We both agreed, though - we liked the original ones better. Brownies don't need any additional flavoring - why mess with perfection? (I think the added caffeine from the coffee was too much for me too). They bake up in 30 minutes and truly are fudgy, moist and delicious. You would never guess that they are fat-free. On the box is offered a single serve option where you can simply add 2 tbs of mix for every 1 tbs of non-fat yogurt and microwave for a minute to have a serving for one. This way you don't have to make the whole box and have them call your name with temptation as they rest on the kitchen counter. Love that! Two thumbs up for the No Pudge!<br />
<br />
<em><span style="font-size: 85%;">The bottom line: these are great tasting and are fat-free and can be made dairy free for those with lactose intolerance. Caution: cocoa powder's chock full o' stimulants (caffeine & theobromine) which are IBS aggravaters to some. </span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-59555846830929739982010-11-15T19:17:00.043-05:002011-10-23T15:52:06.107-04:00Anytime BreakfastBreakfast is my favorite meal of the day, and I say, "break the rules!" Breakfast food is just as good at lunch, dinner or snack time - any time of day or night. I love going out for breakfast especially on Saturday & Sunday mornings. The atmosphere at the local diner (<em>ok, I'll plug the Charbroil</em>) on the weekend is friendly, casual & un-hurried. Everyone knows everyone in this small-ish town of Brighton and you're always guaranteed to see people you know - there's a lot of waving & chatting & air-kissing going on. (I'm still not used to it 16 years post my transplant from Long Island). But I know that like any meal, preparing food at home is usually healthier and safer on the insides. It's so hard to resist the home-fries & french toast & pancakes & syrups and all things buttery. But, when I think about how quickly it takes to eat yet how long the seismic aftershock to my body lasts, it makes it easier to decide to eat the right way that works for me.<br />
Here's one of my favorite home breakfasts:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhMfIzyqLAeESkvZB9O_iigLu7emNT8wUAXAR486SOEZzTH0hNOTO7V3vxvLF9RNtgHcISi2BDTJg9diWsjo-qQI0YU70kbw0THdJHnFFPZha_Jv3Mib3VHEaOPEQpJvvH23uZZR1dA/s1600/eggwhite+sand+sig+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5544640460024018626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhMfIzyqLAeESkvZB9O_iigLu7emNT8wUAXAR486SOEZzTH0hNOTO7V3vxvLF9RNtgHcISi2BDTJg9diWsjo-qQI0YU70kbw0THdJHnFFPZha_Jv3Mib3VHEaOPEQpJvvH23uZZR1dA/s320/eggwhite+sand+sig+003.jpg" style="cursor: hand; float: left; height: 223px; margin: 0px 10px 10px 0px; width: 320px;" /></a><strong>Eggwhite 'n Un-Chedda </strong><br />
<strong>Open-Faced <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIxSMoGEuom4SKNOvFFWcgBiVMvu4djsydFM7fZSkuwLsfXRkF5L7Q3IxeSdBwMybgtvERQvwBPKpHjVWBdPn43pixiQZbXiDCYaDUGBzIa59T3N8YdqoasShjEhwGsHovuGO0aFCIQ/s1600/bfst+ew+sandwich005.jpg"></a>Breakfast Sandwich</strong><br />
<br />
100% Liquid Pure Eggwhites<br />
Daiya Cheddar Style Shreds (non-dairy/vegan)<br />
Arnold Sandwich Thins<br />
Canola cooking spray<br />
<em>Optional:</em><br />
spinach<br />
fakin' bacon (Lightlife Smart Bacon - veggie protein strips)<br />
<br />
Pour 1/2 cup eggwhites (60 cal) into a pan sprayed with canola oil spray.<br />
Sprinkle 1/8 cup Daiya Cheddar Shreds (45 cal) over the eggwhites.<br />
(You can optionally add some fresh spinach)<br />
Cook & fold into an omelette.<br />
Cut omelette in half and place each half on a toasted half multi-grain <strong><a href="http://www.arnoldbread.com/Thins/">Arnold Sandwich Thin</a></strong> (50 cal each half).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz673FMH6DU6LTEaYbxgKwpUWejSmBicXhTyqQr_2_zDLzLwKUZPRCAXsrORUNzFpandeOvTnuPvxpkzNv5tTYMS5wMemmfByyiAYyGTguMdRc_xCppGZ0zpIPzt67Q-FMyiqac7C_fw/s1600/breakfast+sandwich.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5550541120213991762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz673FMH6DU6LTEaYbxgKwpUWejSmBicXhTyqQr_2_zDLzLwKUZPRCAXsrORUNzFpandeOvTnuPvxpkzNv5tTYMS5wMemmfByyiAYyGTguMdRc_xCppGZ0zpIPzt67Q-FMyiqac7C_fw/s320/breakfast+sandwich.jpg" style="cursor: hand; float: right; height: 213px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
If you want to McMuffinize it, cook up some fakin' bacon; meat-free <strong><a href="http://www.lightlife.com/product_detail.jsp?p=smartbacon">Lightlife Smart Bacon</a></strong> in the pan first; before you make the omelette & add that on top of the omelette and have it as a closed sandwich.<br />
<br />
<em>Note: <strong><a href="http://www.daiyafoods.com/">Daiya dairy-free cheddar & mozzarella style shreds</a> </strong>are the best tasting, most addicting non-cheeses I've ever tasted. Really. It's the crack of vegan cheeses. It melts & stretches like cheese and it really tastes good. It's organic and it has no soy, casein, lactose or gluten. It's great to use as a sub for cheese if you're lactose intolerant, <strong>BUT </strong>be aware that it does contain fat (not much different from regular cheese) but in this case the fat comes from safflower & coconut oils instead of milk. All fats are IBS triggers so try this product in small quantities to see if you can handle it. </em><br />
<br />
<em><span style="font-size: x-small;">Note: I use </span><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=666200"><strong><span style="font-size: x-small;">Wegmans brand 100% pure liquid eggwhites</span></strong></a><span style="font-size: x-small;"><strong> and</strong> </span><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=366469"><strong><span style="font-size: x-small;">canola oil cooking spray</span></strong></a><span style="font-size: x-small;">.</span> </em><br />
<br />
<br />
<br />
<em><span style="font-size: 85%;"></span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-30690077539154293532010-11-14T16:09:00.002-05:002010-12-16T20:07:53.027-05:00Lactose Intolerance Page<div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: medium;">Living with IBS &/or Lactose Intolerance</span><br />
You may suffer from one or the other or both - there are many overlaps. Once you learn your triggers and to avoid them you will feel so much better! Understanding your own body and what makes it tick can change your life. It changed mine.</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbCxrCITV2pt6zLIuSsrzes-I9lnv1N_ru2JUFNVKgUWUQ4M-y6KERQeJUz6E3FKJLVILRRyNFvEPcxWbgfMpRNHmB03CMynchr4FHRc4hyQsHiH2lYPKwJKltbFE7Eq03cpco8uBvw/s1600/lactose+intol+wide+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbCxrCITV2pt6zLIuSsrzes-I9lnv1N_ru2JUFNVKgUWUQ4M-y6KERQeJUz6E3FKJLVILRRyNFvEPcxWbgfMpRNHmB03CMynchr4FHRc4hyQsHiH2lYPKwJKltbFE7Eq03cpco8uBvw/s320/lactose+intol+wide+crop.jpg" width="320" /></a></div>People with <strong>lactose intolerance</strong> cannot metabolize lactose (the sugar found in milk & other dairy products) properly. They lack lactase, an enzyme (produced in the small intestine) required in the digestive system to break down lactose.<br />
<strong>Symptoms:</strong> excessive gas, bloating, diarrhea, abdominal pain, nausea and sometimes dehydration.<br />
<br />
<em>The bottom line: <strong>THERE ARE NO DO'S ONLY DONT'S!</strong> This one's easy. Avoid foods with lactose!!! Stay away!! </em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfvfZ-gS2nnt6iGBMXmZNIc0UoICs1XHoQPt0DCw8J7cOWpx1Mt8NtP3D7B4EFrRhvsDFxsBLpCnWQ6gYvWjjM0wd3ytg-tl0ewVeo-gPGLkOst8gwoeZi5O7GxaSuVrGbIVrn4NTkw/s1600/danger125.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfvfZ-gS2nnt6iGBMXmZNIc0UoICs1XHoQPt0DCw8J7cOWpx1Mt8NtP3D7B4EFrRhvsDFxsBLpCnWQ6gYvWjjM0wd3ytg-tl0ewVeo-gPGLkOst8gwoeZi5O7GxaSuVrGbIVrn4NTkw/s1600/danger125.jpg" /></a><strong><u>Foods Containing Lactose</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">milk</div>cream<br />
butter<br />
ice cream<br />
sour cream<br />
cheese and cheese culture<br />
milk chocolate<br />
(pure chocolate, with high cocoa aka cacao, content, doesn't contain lactose i.e. cocoa powder, bakers chocolate & cocoa butter. Cocoa butter is not butter, it's vegetarian; the fat extract of the cocoa bean)<br />
yogurt: some people can tolerate yogurt because it's got cultures that produce lactase to digest the lactose.<br />
frozen yogurt: once yogurt is frozen though, it loses the cultures, so frozen yogurt will cause the same reaction as ice cream<br />
bread and other baked goods<br />
frozen products with breading, like french fries<br />
candies<br />
instant potatoes, breakfast drinks & soups<br />
seasoning mixes<br />
liquid & powdered milk-based meal replacements<br />
margarine<br />
powdered & liquid coffee creamers<br />
non-dairy whipped toppings<br />
potato chips, corn chips and other processed snacks<br />
processed breakfast foods like cereals, donuts, waffles, pancakes<br />
processed meats like bacon, lunch meats (cold cuts), hot dogs <br />
(kosher cold cuts do not contain lactose)<br />
protein powders, meal replacement powders, protein bars<br />
salad dressings, tartar sauce<br />
mixes for pancakes, biscuits & waffles<br />
<br />
<u><strong>Note:</strong></u> <strong>Lactose is not only in dairy products!!!</strong> <strong>Lactose and milk are not synonymous! Lactose is a type of sugar! It is very sneaky and stealthily hides in lots of things you never thought it would. Lactose hides in many prepared foods and many medications - prescription & over-the-counter so read those labels! </strong><br />
<br />
<strong>Watch words:</strong> Read labels! Watch out for products that list these as ingredients - <br />
milk, lactose, whey, whey solids, whey protein, curds, milk by-products, dry milk solids, dairy solids, cream, non-fat dry milk powder, casein, sodium caseinate, ammonium caseinate, calcium caseinate, potassium caseinate, caramel.<br />
<br />
<strong>Some products labeled "non-dairy"</strong> may actually include ingredients derived from milk and contain lactose such as: powdered coffee creamer & whipped toppings.<br />
<br />
<strong>Not everything starting with LACT means it has lactose</strong>. Lactalbumin, lactoglobulin & lactoferrin are whey/milk proteins and don't have lactose but people with a milk allergy should stay away from them. (Milk protein is not the same thing as milk sugar (lactose) and milk allergy is not the same thing as lactose intolerance.) Lactylate, lactic acid, lactate do not contain lactose.<br />
Check <a href="http://www.theallergysite.co.uk/dairy.html"><span style="color: #8ac0b0;">The Allergy Site</span></a> for info on milk allergies/intolerances. (theallergysite.co.uk/dairy.html)<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/AVvXsEgF35b0KL6KGO7KK9domKKHLT_QDNoVka3mi9ZSBQRC8aElZI8I6MllWIXUFFx_31lfv9Wf4W-4ug98nlhEjx_mb-AIogKG5uuclLgNnfntkDm1_nVu7kKsSiBdWjPSDPRHbcDic8FJng/s1600/cow+no-dairy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF35b0KL6KGO7KK9domKKHLT_QDNoVka3mi9ZSBQRC8aElZI8I6MllWIXUFFx_31lfv9Wf4W-4ug98nlhEjx_mb-AIogKG5uuclLgNnfntkDm1_nVu7kKsSiBdWjPSDPRHbcDic8FJng/s200/cow+no-dairy.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loaded Smoothies logo</td></tr>
</tbody></table> <br />
<strong><u>Important Notes so Pay Attention!:</u></strong><br />
<strong>Most people in general are sensitive to some or all of the following sugars (in addition to lactose), so those with IBS & LI should be especially careful with them: </strong><br />
<strong></strong><br />
<br />
<strong>* Raffinose</strong> - in beans (ex: chick peas & hummus, kidney beans, lentils), cabbage, brussel sprouts, broccoli, asparagus, other veggies & whole grains. It is sometimes known as melitose.<br />
<br />
<strong>* Stachyose -</strong> in greenbeans, soybeans & other beans.<br />
<br />
* <strong>Other Fructans</strong> - artichokes, leeks, onions, garlic<br />
<br />
<strong>* Soy contains 2 hard-to-digest-sugar compounds - raffinose + stachyose</strong>! Lots of dairy subs are made with soy so be careful - you may also have a soy sensitivity!<br />
<br />
<strong>* Fructose</strong> - in agave, honey, high fructose corn syrup, naturally in stone fruits (plums, apricots, cherries, peaches), apples, pears, grapes, artichokes, asparagus, watermelon, dried fruits (prunes, raisins, figs), onions, leeks, wheat, fruit juices & jams, sodas & sweet wine, foods with sorbitol and other polyols.<br />
<br />
<strong>* Sweeteners: Sugar Alcohols a.k.a. Polyols,</strong> derived from plants are low digestible carbohydrates which means they are only partly absorbed during digestion. That's a good thing in terms of not spiking your blood sugar but it makes them a trigger for intestinal problems. Commonly added to foods because they have a lower calorie content and lower glycemic index than sugar (sucrose). They're used in lots of foods labeled, "sugar free". <br />
<br />
<div style="text-align: center;"><strong><u>They may cause SEVERE diarrhea, bloating and intestinal discomfort!</u> </strong></div><div style="text-align: center;"><strong> <u>Read labels!</u></strong></div><div style="text-align: center;"><strong>Sorbitol </strong></div><div style="text-align: center;"><strong>Isomalt</strong> </div><div style="text-align: center;"><strong>Xylitol</strong></div><div style="text-align: center;"><strong>Maltitol</strong></div><div style="text-align: center;"><strong>Mannitol</strong> </div><div style="text-align: center;"><strong>Lactitol</strong></div><div style="text-align: center;"><strong>Erythritol</strong> - Different from other sugar alcohols because it has a greater absorption rate so it causes less intestinal distress.</div><div style="text-align: center;"><strong>Hydrogenated Starch Hydrolysates</strong>- sometimes listed as maltitol, hydrogenated glucose syrup or HSH)</div><br />
<strong>Artificial sweeteners</strong>: aspartame (NutraSweet & Equal), saccharin (Sweet'N Low), sucralose (Splenda). Truvia made from stevia & erythritol seems to be better tolerated for IBS.<br />
<br />
<strong>(Also avoid Carrageenan</strong> - (not a sugar) Some people are triggered by this food additive used as a thickener in ice cream, yogurt, cottage cheese & other processed foods including soy milk).<br />
<br />
<em>FYI - all of these sugars cause bloating & gas & other GI discomfort because foods that contain them cannot be digested by enzymes in the stomach or small intestines so they are not broken down until they make their way all the way to the large intestines where they are finally broken down, by bacteria, creating carbon dioxide, hydrogen and methane aka gas. (Most people have a hard time digesting these other sugars.) It's not pretty but someone's gotta tell you the gaseous stinkin' truth!</em><br />
<br />
<br />
<br />
<u>Resources</u><br />
<a href="http://www.johnshopkinshealthalerts.com/reports/digestive_health/253-1.html"><strong><span style="color: #8ac0b0;">Johns Hopkins overview of LI</span></strong></a><br />
<br />
<br />
<a href="http://www.thecutestblogontheblock.com/" target="_blank"></a><br />
<script type="text/javascript">
window.setTimeout(function() {
document.body.className = document.body.className.replace('loading', '');
}, 10);
</script><script type="text/javascript">
if (window.jstiming) window.jstiming.load.tick('widgetJsBefore');
</script><script src="http://www.blogger.com/static/v1/widgets/512629240-widgets.js" type="text/javascript">
</script><script type="text/javascript">
if (typeof(BLOG_attachCsiOnload) != 'undefined' && BLOG_attachCsiOnload != null) { window['blogger_templates_experiment_id'] = "templatesV2";window['blogger_blog_id'] = '8539125688288122845';BLOG_attachCsiOnload('static_page_'); }_WidgetManager._Init('http://www.blogger.com/rearrange?blogID=8539125688288122845','http://itsallgoodinside.blogspot.com/p/ibs.html','8539125688288122845');
_WidgetManager._SetPageActionUrl('http://www.blogger.com/display?blogID=8539125688288122845','g1bMmQT7irRlabWjJDlE4yUXdao:1292360911743','AOuZoY4lvYTYooz__lWJGKhg7hznLk1YcA:1292360911743');
_WidgetManager._SetDataContext([{'name': 'blog', 'data': {'title': 'It\47s All Good', 'pageType': 'static_page', 'url': 'http://itsallgoodinside.blogspot.com/p/ibs.html', 'canonicalUrl': 'http://itsallgoodinside.blogspot.com/p/ibs.html', 'homepageUrl': 'http://itsallgoodinside.blogspot.com/', 'enabledCommentProfileImages': true, 'searchLabel': '', 'searchQuery': '', 'pageName': 'Delicate Guts', 'pageTitle': 'It\47s All Good: Delicate Guts', 'encoding': 'UTF-8', 'locale': 'en', 'isPrivate': false, 'isMobile': false, 'mobileClass': '', 'languageDirection': 'ltr', 'feedLinks': '\74link rel\75\42alternate\42 type\75\42application/atom+xml\42 title\75\42It\46#39;s All Good - Atom\42 href\75\42http://itsallgoodinside.blogspot.com/feeds/posts/default\42 /\76\n\74link rel\75\42alternate\42 type\75\42application/rss+xml\42 title\75\42It\46#39;s All Good - RSS\42 href\75\42http://itsallgoodinside.blogspot.com/feeds/posts/default?alt\75rss\42 /\76\n\74link rel\75\42service.post\42 type\75\42application/atom+xml\42 title\75\42It\46#39;s All Good - Atom\42 href\75\42http://www.blogger.com/feeds/8539125688288122845/posts/default\42 /\76\n\74link rel\75\42EditURI\42 type\75\42application/rsd+xml\42 title\75\42RSD\42 href\75\42http://www.blogger.com/rsd.g?blogID\758539125688288122845\42 /\076', 'meTag': '', 'openIdOpTag': '', 'imageSrcTag': '', 'latencyHeadScript': '\74script type\75\42text/javascript\42\76(function() { var a\75window;function c(b){this.t\75{};this.tick\75function(d,i,e){e\75e?e:(new Date).getTime();this.t[d]\75[e,i]};this.tick(\42start\42,null,b)}var f\75new c;a.jstiming\75{Timer:c,load:f};try{var g\75null;if(a.chrome\46\46a.chrome.csi)g\75Math.floor(a.chrome.csi().pageT);if(g\75\75null)if(a.gtbExternal)g\75a.gtbExternal.pageT();if(g\75\75null)if(a.external)g\75a.external.pageT;if(g)a.jstiming.pt\75g}catch(h){};a.tickAboveFold\75function(b){b\75b;var d\0750;if(b.offsetParent){do d+\75b.offsetTop;while(b\75b.offsetParent)}b\75d;b\74\075750\46\46a.jstiming.load.tick(\42aft\42)};var j\75false;function k(){if(!j){j\75true;a.jstiming.load.tick(\42firstScrollTime\42)}}a.addEventListener?a.addEventListener(\42scroll\42,k,false):a.attachEvent(\42onscroll\42,k);\n })();\74/script\076', 'mobileHeadScript': '', 'ieCssRetrofitLinks': '\74!--[if IE]\76\74script type\75\42text/javascript\42 src\75\42http://www.blogger.com/static/v1/jsbin/3168568070-ieretrofit.js\42\76\74/script\76\n\74![endif]--\076'}}]);
_WidgetManager._RegisterWidget('_ImageView', new _WidgetInfo('Image1', 'sidebar-right-1', null, document.getElementById('Image1'), {'resize': true}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_AdSenseView', new _WidgetInfo('AdSense1', 'sidebar-right-1', null, document.getElementById('AdSense1'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_TextView', new _WidgetInfo('Text1', 'sidebar-right-1', null, document.getElementById('Text1'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_BlogArchiveView', new _WidgetInfo('BlogArchive1', 'sidebar-right-1', null, document.getElementById('BlogArchive1'), {'languageDirection': 'ltr'}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_LabelView', new _WidgetInfo('Label1', 'sidebar-right-1', null, document.getElementById('Label1'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_PageListView', new _WidgetInfo('PageList1', 'crosscol-overflow', null, document.getElementById('PageList1'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_AttributionView', new _WidgetInfo('Attribution1', 'footer-3', null, document.getElementById('Attribution1'), {'attribution': 'Watermark template. Powered by \74a href\75\47http://www.blogger.com\47 target\75\47_blank\47\76Blogger\74/a\76.'}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_AdSenseView', new _WidgetInfo('AdSense2', 'footer-1', null, document.getElementById('AdSense2'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML1', 'footer-1', null, document.getElementById('HTML1'), {}, 'displayModeFull'));
_WidgetManager._RegisterWidget('_HeaderView', new _WidgetInfo('Header1', 'header'));
_WidgetManager._RegisterWidget('_NavbarView', new _WidgetInfo('Navbar1', 'navbar'));
_WidgetManager._RegisterWidget('_BlogView', new _WidgetInfo('Blog1', 'main', null, document.getElementById('Blog1'), {'cmtInteractionsEnabled': false, 'commentInteractionIframeUrl': 'http://www.blogger.com/comment-interaction-iframe.g?blogId\758539125688288122845', 'mobile': false}, 'displayModeFull'));
</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-57331623621483031222010-11-14T16:06:00.002-05:002010-12-22T11:17:49.824-05:00I.B.S Page (Irritable Bowel Syndrome)<div style="text-align: center;"><strong><span style="font-size: medium;">Living with IBS &/or Lactose Intolerance</span></strong></div><div style="text-align: center;"><strong>You may suffer from one or the other or both - there are many overlaps. Once you learn your triggers and to avoid them you will feel so much better! Understanding your own body and what makes it tick can change your life. It changed mine.</strong></div><br />
<div class="post hentry"><div class="post-body entry-content"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAFB84GzyZGokYPOENpS6LGELnakhvTs3gIkRlnEzhpbLDNnKm5FVh_HwV9m2qa9KqzKmKord4ZH3RQui36uHNqf23LLXucLJXjbLzvkpJ2jELeKOq3Ovaw5j5H4oPJI-6sHozdh7nw/s1600/IBS+wide+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAFB84GzyZGokYPOENpS6LGELnakhvTs3gIkRlnEzhpbLDNnKm5FVh_HwV9m2qa9KqzKmKord4ZH3RQui36uHNqf23LLXucLJXjbLzvkpJ2jELeKOq3Ovaw5j5H4oPJI-6sHozdh7nw/s320/IBS+wide+crop.jpg" width="320" /></a></div><br />
To live comfortably with<strong> IBS</strong> (<strong>Irritable Bowel Syndrome</strong> also known as <strong>Spastic Colon</strong>) you have to understand what you can and can't eat. Otherwise, you may as well give up the social life, huge mortgage & newly modeled kitchen & sunken great room & take up residence with a cell phone & laptop in a cozy, comfortable bathroom for one.<br />
<br />
<strong>The DO's & DON'Ts:</strong><br />
Very simply, if you've got IBS, <br />
<div style="text-align: center;"><strong><u>SOLUABLE FIBER IS MORE EASILY DIGESTED. </u></strong><br />
<strong><u>INSOLUABLE FIBER and FAT </u></strong><br />
<strong><u>DO NOT DIGEST EASILY AT ALL!!!</u> </strong></div>Everyone is different so try foods in small quantities to get to know your body and how it reacts to different foods. It's so complicated and frustrating because to be a healthy, thriving person, giving up all insoluable fiber & fat is not realistically possible. You have to find YOUR balance and what works best for you and your body.<br />
Below is a general guideline:<br />
<br />
<strong><u>The Good - Soluable Fiber Foods The Bad - Insoluable Fiber Foods</u></strong><br />
rice whole wheat, wheat bran<br />
pasta melon, dates, prunes<br />
oatmeal seeds & nuts<br />
barley granola<br />
French bread popcorn<br />
sourdough cherry, pineapple, peach, nectarine<br />
rice cereal apricot, pear, apple, berries, grapes<br />
flour tortilla corn, eggplant<br />
soy (some are soy-sensitive) garlic<br />
quinoa peas - snap peas & snow peas<br />
cornmeal green beans, lentils, celery<br />
potato peppers, cabbage, brussel sprouts<br />
carrot broccoli, cauliflower<br />
sweet potato tomato, cucumber, sprouts<br />
turnip citrus fruit & juice<br />
rutabaga onions, leeks, scallions, shallots<br />
parsnip rhubarb, figs<br />
beet *insoluable fiber only comes from <br />
squash plants, not animals.<br />
pumpkin <br />
mushroom <br />
avocado (but has fat)<br />
banana <br />
applesauce <br />
mango<br />
papaya .<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfvfZ-gS2nnt6iGBMXmZNIc0UoICs1XHoQPt0DCw8J7cOWpx1Mt8NtP3D7B4EFrRhvsDFxsBLpCnWQ6gYvWjjM0wd3ytg-tl0ewVeo-gPGLkOst8gwoeZi5O7GxaSuVrGbIVrn4NTkw/s1600/danger125.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfvfZ-gS2nnt6iGBMXmZNIc0UoICs1XHoQPt0DCw8J7cOWpx1Mt8NtP3D7B4EFrRhvsDFxsBLpCnWQ6gYvWjjM0wd3ytg-tl0ewVeo-gPGLkOst8gwoeZi5O7GxaSuVrGbIVrn4NTkw/s1600/danger125.jpg" /></a><strong><u>The Ugly - Dangerous Trigger Foods - Ultra Bad No No's - AVOID! AVOID! AVOID!</u></strong></div>FAT is <strong><u>the</u></strong> <strong><u>#1 offender</u></strong> & hugest digestive tract stimulant!, red meat, dark meat & skin of poultry, dairy, egg yolk, french fries and anything fried, shortening, margarine, mayo, dressings, Cool Whip, milk chocolate, coconut, olives, nuts, chips, baked goods, coffee (regular & decaf), caffeine, cocoa (it has stimulants: theobromine & caffeine), alcohol, carbonated beverages, MSG, all oils, raw veggies. JUST SAY NO!<br />
<br />
<strong><u>Helpful Hints:</u></strong><br />
* Soluable fiber should be the only thing you eat on an empty stomach.<br />
* Never eat insoluable fiber on an empty stomach!<br />
* Eat insoluable fiber sparingly and always with other soluable fiber food.<br />
* Remove the toughest insoluable fiber wherever possible:<br />
- Fruits are easier to digest if the skin is peeled.<br />
- Vegetables are easier to digest if they're peeled & un-seeded, cooked, mashed, pureed, etc.<br />
<br />
<strong><u>What causes IBS?</u></strong><br />
<strong>The medical answer:</strong> A highly abnormal gastrocolic reflex.<br />
The gastrocolic reflex is a reflex in which the act of eating stimulates movement in the gastrointestinal tract. IBS is caused by deviations in normal gastrocolic reflex muscle contractions. HUH? <br />
<strong>The "IBS for Dummies" answer:</strong> The digestive tract doesn't work how it's supposed to. There is an abnormality in the way the intestinal muscles contract. The colons of people with IBS have significantly more violent and prolonged contractions (which leads to diarrhea) or almost no contractions at all (which leads to constipation), usually both reactions alternately occur. That's the fun part.<br />
<br />
<em>The bottom line: Eating large meals or meals high in fat or insoluable fiber can increase the stimulation of this reflex and result in stronger intestinal contractions which = PAIN and a lot of bathroom reading time. So do the opposite! Eat smaller meals, lower in fat.</em><br />
<em> </em><br />
<strong><u>Symptoms</u></strong><br />
Recurring lower abdominal pain which seems like spasms or cramping (from the mild to the excruciating) associated with altered bowel motility (diarrhea, constipation or both). Attacks may strike suddenly and at any time. Gas and/or bloating are common, dehydration may occur. It can sometimes take a couple of days to get back to normal after an attack. There is no cure but it can be controlled.<br />
<br />
<em>The bottom line: To avoid the pain & suffering we endure, the idea is to <strong>keep the colon calm</strong> <strong>by eating more soluable foods; </strong> (in other words, foods that don't need a lot of breaking down causing the colon to work harder) and <strong>avoiding foods that are GI tract stimulants</strong> (like insoluable fiber & fat). <strong>Eat smaller amounts of food at a time. IBS colons just can't handle it!</strong></em><br />
<br />
<strong>What Helps?</strong> In addition to eating the IBS way, drinking warm/hot water or hot caffeine-free teas such as fennel or peppermint tend to help digestion. My gastroenterologist gave me a prescription for Levsin which I never filled. It's supposed to relax the colon so it doesn't go into spasm. I told him I'm not into taking medication but he suggested then, that I only take it in emergency situations, like if I knew I was going to a restaurant where it would be difficult to find something that wouldn't trigger my IBS. Side effects include drowsiness so I never got the pills... but this is not a bad idea if you need it.<br />
<br />
<strong><u>Important Notes so Pay Attention!:</u>Most people in general are sensitive to some or all of the following sugars (in addition to lactose), so those with IBS & LI should be especially careful with them: </strong><br />
<strong></strong><br />
<br />
<strong>* Raffinose</strong> - in beans (ex: chick peas & hummus, kidney beans, lentils), cabbage, brussel sprouts, broccoli, asparagus, other veggies & whole grains. It is sometimes known as melitose.<br />
<br />
<strong>* Stachyose -</strong> in greenbeans, soybeans & other beans.<br />
<br />
* <strong>Other Fructans</strong> - artichokes, leeks, onions, garlic<br />
<br />
<strong>* Soy contains 2 hard-to-digest-sugar compounds - raffinose + stachyose</strong>! Lots of dairy subs are made with soy so be careful - you may also have a soy sensitivity!<br />
<br />
<strong>* Fructose</strong> - in agave, honey, high fructose corn syrup, naturally in stone fruits (plums, apricots, cherries, peaches), apples, pears, grapes, artichokes, asparagus, watermelon, dried fruits (prunes, raisins, figs), onions, leeks, wheat, fruit juices & jams, sodas & sweet wine, foods with sorbitol and other polyols.<br />
<br />
<strong>* Sweeteners: Sugar Alcohols a.k.a. Polyols,</strong> derived from plants are low digestible carbohydrates which means they are only partly absorbed during digestion. That's a good thing in terms of not spiking your blood sugar but it makes them a trigger for intestinal problems. Commonly added to foods because they have a lower calorie content and lower glycemic index than sugar (sucrose). They're used in lots of foods labeled, "sugar free". <br />
<div style="text-align: center;"><strong><u>They may cause SEVERE diarrhea, bloating and intestinal discomfort!</u> </strong></div><div style="text-align: center;"><strong> <u>Read labels!</u></strong></div><div style="text-align: center;"><strong>Sorbitol </strong></div><div style="text-align: center;"><strong>Isomalt</strong> </div><div style="text-align: center;"><strong>Xylitol</strong></div><div style="text-align: center;"><strong>Maltitol</strong></div><div style="text-align: center;"><strong>Mannitol</strong> </div><div style="text-align: center;"><strong>Lactitol</strong></div><div style="text-align: center;"><strong>Erythritol</strong> - Different from other sugar alcohols because it has a greater absorption rate so it causes less intestinal distress.</div><div style="text-align: center;"><strong>Hydrogenated Starch Hydrolysates</strong>- sometimes listed as maltitol, hydrogenated glucose syrup or HSH)</div><br />
<strong>Artificial sweeteners</strong>: aspartame (NutraSweet & Equal), saccharin (Sweet'N Low), sucralose (Splenda). Truvia made from stevia & erythritol seems to be better tolerated for IBS.<br />
<br />
<strong>(Also avoid Carrageenan</strong> - (not a sugar) Some people are triggered by this food additive used as a thickener in ice cream, yogurt, cottage cheese & other processed foods including soy milk).<br />
<br />
<em>FYI - all of these sugars cause bloating & gas & other GI discomfort because foods that contain them cannot be digested by enzymes in the stomach or small intestines so they are not broken down until they make their way all the way to the large intestines where they are finally broken down, by bacteria, creating carbon dioxide, hydrogen and methane aka gas. (Most people have a hard time digesting these other sugars.) It's not pretty but someone's gotta tell you the gaseous stinkin' truth!</em><br />
<br />
<br />
<u>Resources</u><br />
<a href="http://www.johnshopkinshealthalerts.com/reports/digestive_health/251-1.html"><strong><span style="color: #8ac0b0;">Johns Hopkins overview of IBS</span></strong></a><br />
Very helpful website: <a href="http://helpforibs.com/"><strong><span style="color: #8ac0b0;">Helpforibs.com</span></strong></a><br />
Very helpful book: <a href="http://www.helpforibs.com/books/efi/books_efi_home.asp"><strong><span style="color: #8ac0b0;">Eating for IBS</span></strong></a> by Heather Von Vorous</div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8539125688288122845.post-41820822444611409222010-11-07T22:09:00.028-05:002014-05-19T22:42:11.355-04:00The Most Mispronounced But Superior Staple<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB1M7cNq7KYYyORbEoFDdYQ158mYL6_McQAruOTQGA1M-1C5ioONrCGd1lgt0JlZCCN8u0bEsDtLshDtRJVmJ_AWRgtiEkeC7-I91LtKKsrgdoqERaVGlVbDbGrz_fREJxzlSuexWxQ/s1600/inca+1.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB1M7cNq7KYYyORbEoFDdYQ158mYL6_McQAruOTQGA1M-1C5ioONrCGd1lgt0JlZCCN8u0bEsDtLshDtRJVmJ_AWRgtiEkeC7-I91LtKKsrgdoqERaVGlVbDbGrz_fREJxzlSuexWxQ/s320/inca+1.jpg" id="BLOGGER_PHOTO_ID_5544275074080153474" style="cursor: hand; float: left; height: 146px; margin: 0px 10px 10px 0px; width: 147px;" /></a><strong><span style="font-size: 130%;">Quinoa </span></strong>(say it with me, KEEN-wah), is one of the super heroes of food; a super food, deserving of flying with a red cape and bright red "S" on it's chest... or... er..."Q". Native to the highlands of the South American Andes, it's been known as "The Mother Grain" and the "Gold of the Incas", who saw its sacred value in increasing the strength and stamina of Incan tribal warriors and sustaining their empire. It looks, cooks and acts like a grain but like all super heroes it's got a secret identity. It's actually a seed, rich in amino acids, considered to be a complete protein because it includes all 9 <a href="http://en.wikipedia.org/wiki/Essential_amino_acid"><strong>essential amino acids</strong></a>. For those who don't eat meat, quinoa is a great source of protein. Use it as a side dish or a meal. Hot, as a cereal, side dish or in soups, casseroles & stews. Cold, as a salad/side dish. It cooks up similar in texture to couscous or rice and has a light nutty flavor.<br />
Note: always rinse quinoa before cooking to remove any saponin; its bitter natural coating.<br />
<em><span style="font-size: 85%;"></span></em><br />
<em><span style="font-size: 85%;">The bottom line: Great source of protein & other nutrients, easy on the stomach, versatile in cooking, cooks in 15 minutes.</span></em><br />
<br />
<strong><em><span style="font-size: 130%;">Basic Quinoa</span></em></strong><br />
Rinse 1 cup of quinoa with water in a finely meshed strainer<br />
Add the quinoa to 2 cups of water in a saucepan and bring to a boil.<br />
Reduce heat & simmer until water is absorbed - about 15 minutes.<br />
F<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-_yps0PqH-3LjWY7ovtF2EgpBShKdBIEnvzi4U8ktjKveeM9hg8AFR78Up-8BvgpHCPzN-e5H28W31hjI2JBu53XLxHkK20vhSwVA5Bsas1UsWVmOO2g327vDr0cQu-fF6tu8uQzGQ/s1600/quinoa001.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-_yps0PqH-3LjWY7ovtF2EgpBShKdBIEnvzi4U8ktjKveeM9hg8AFR78Up-8BvgpHCPzN-e5H28W31hjI2JBu53XLxHkK20vhSwVA5Bsas1UsWVmOO2g327vDr0cQu-fF6tu8uQzGQ/s320/quinoa001.jpg" id="BLOGGER_PHOTO_ID_5543929175002755522" style="cursor: hand; float: left; height: 204px; margin: 0px 10px 10px 0px; width: 320px;" /></a>luff it up with a fork<br />
<strong><em>Quinoa with Toasted Walnuts & Craisins</em></strong><br />
First, make basic quinoa recipe with 1 cup quinoa & 2 cups water.<br />
While cooked quinoa is still hot stir in about 3/4 cup Earth Balance natural buttery spread.<br />
Add 3/4 cup toasted, chopped or pulverized walnuts & 1/4 cup craisins (dried cranberries). Tastes great hot or cold.<br />
<span style="font-size: 85%;"><em>Note: grind up the walnuts to make them more digestible if you've got IBS.</em></span><br />
<br />
<em><span style="font-size: x-small;">Note: I use <strong><a href="http://www.arrowheadmills.com/product/quinoa">Arrowhead Mills</a></strong> Organic Quinoa</span></em><br />
<em><span style="font-size: 85%;"></span></em><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-44667329689172729242010-11-07T21:29:00.024-05:002011-09-17T10:45:47.833-04:00I Want My Chocolate Chip Cookies!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIiIabvDvfw0vqeHYOGth2W5Jyx86LntaH9ICBNrw2E6SDYtK2ccwCKbfAA9ON0ZnaeWj_cS1D7dQ3UTcpql2DLiFKtGoGwNQAFdFsn6ekQ5jLanMjRpyvbq2_GbQcsg9GT1m2Ri4fg/s1600/chocolate-chip-cookies.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIiIabvDvfw0vqeHYOGth2W5Jyx86LntaH9ICBNrw2E6SDYtK2ccwCKbfAA9ON0ZnaeWj_cS1D7dQ3UTcpql2DLiFKtGoGwNQAFdFsn6ekQ5jLanMjRpyvbq2_GbQcsg9GT1m2Ri4fg/s320/chocolate-chip-cookies.jpg" width="320" /></a></div>Who doesn't love chocolate chip cookies? But for the most delicate of stomachs, traditional buttery Toll House cookies are as good as poison. Seriously, they might as well be labeled with an evil skull & cross-bones. I need my cookie fix though!! I'm a true cake/cookie-aholic and I knew I had to come up with something that gave me less guilt and was safe and easy on me 3 hours after eating. So I did some experimenting and came up with a recipe that works. I use subs for sugar, butter & white flour and the chocolate is dairy-free. It took a little getting used to the whole wheat flour taste, but the cookies taste great - even my kids and their friends like them.<br />
<br />
<strong><em><span style="font-size: 130%;">Carole's Chocolate Chip Cookies</span></em></strong><br />
<strong><em><span style="font-size: 85%;">non-dairy, no white flour or sugar and the kids really like them!</span></em></strong><br />
<span style="font-size: 85%;">Recipe makes 6 dozen small cookies</span><br />
<span style="font-size: 85%;"></span><br />
<span style="font-size: 85%;"><strong>What You Need</strong></span><br />
<span style="font-size: 85%;">2 1/4 cups all purpose whole wheat flour</span><br />
<span style="font-size: 85%;">1 tsp baking soda</span><br />
<span style="font-size: 85%;">1 tsp salt</span><br />
<span style="font-size: 85%;">1 cup softened Earth Balance natural buttery spread</span><br />
<span style="font-size: 85%;">3/4 cup granulated no-calorie Truvia* (15 packets)</span><br />
<span style="font-size: 85%;">1/2 cup Ideal Brown* no calorie sweetener</span><br />
<span style="font-size: 85%;">1 tsp vanilla extract</span><br />
<span style="font-size: 85%;">2 eggs or egg whites</span><br />
<span style="font-size: 85%;">1/2 cup water</span><br />
<span style="font-size: 85%;">1 12 oz package semi-sweet non-dairy chocolate chips (I like <em>Enjoy Life</em> brand)</span><br />
<span style="font-size: 85%;"></span><br />
<span style="font-size: 85%;"><strong>The Process</strong></span><br />
<span style="font-size: 85%;">Preheat oven to 375.</span><br />
<span style="font-size: 85%;">Combine flour, baking soda, salt, Truvia & Ideal Brown in a bowl.</span><br />
<span style="font-size: 85%;">In a mixing bowl, beat Earth Balance & vanilla until creamy.</span><br />
<span style="font-size: 85%;">Add eggs & beat.</span><br />
<span style="font-size: 85%;">Add water & beat.</span><br />
<span style="font-size: 85%;">Gradually add the dry mixture to the wet mixture, mixing between additions.</span><br />
<span style="font-size: 85%;">Stir in chocolate chips.</span><br />
<span style="font-size: 85%;">Place on shiny ungreased baking sheet in small rounded amounts.</span><br />
<span style="font-size: 85%;">Bake for 6-7 minutes. They'll be soft but that's ok.</span><br />
<span style="font-size: 85%;">Remove cookies from baking sheet & let cool.</span><br />
<br />
<em>The bottom line: You get to eat chocolate chip cookies with a lot less guilt and your insides will not rebel against you.<br />
<span style="font-size: 85%;"></span></em><br />
<em><span style="font-size: 85%;">*Note: </span></em><span style="font-size: 85%;"><em>Truvia and Ideal Brown are artificial sweeteners used to keep the calories & rise in blood sugar down. Ideal Brown contains xylitol which can be an IBS trigger. If you're sensitive to it you can leave it out and use more of the Truvia instead. Truvia is made with stevia & erythritol which is less of an intestinal irritant.</em></span><br />
<em><span style="font-size: 85%;"></span></em><br />
<em><span style="font-size: 85%;">p.s. Ghiradelli makes milk-free chocolate chips too and many brands of dark chocolate chips contain no dairy.</span></em><em><span style="font-size: 85%;"></span></em><em><span style="font-size: 85%;"></span></em><em><span style="font-size: 85%;"></span></em><em><span style="font-size: 85%;"></span></em><em><span style="font-size: 85%;"></span></em><em><span style="font-size: 85%;"><strong></strong></span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-66336187834811304662010-11-07T15:21:00.019-05:002010-11-28T08:04:19.440-05:00Fat 411<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhHu2l0HGrFa8-iUZ66U9YQaVgpzdWj03vM-JLs4TQ_V-kzTjRfpzRe8fSeg7HArQ4xbdILqyt5887FKBZyIg0SzzxSC7aV10viUKWofbg4JLBiTSUNHZOO2Ro38qq6QIXZ59WZoTmA/s1600/good+fat+bad+fat.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 203px; FLOAT: left; HEIGHT: 348px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540944489935198370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhHu2l0HGrFa8-iUZ66U9YQaVgpzdWj03vM-JLs4TQ_V-kzTjRfpzRe8fSeg7HArQ4xbdILqyt5887FKBZyIg0SzzxSC7aV10viUKWofbg4JLBiTSUNHZOO2Ro38qq6QIXZ59WZoTmA/s400/good+fat+bad+fat.jpg" /></a>Get the Fat 411: <a href="http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Knowing-Your-Fats_UCM_305976_Article.jsp"><strong>Knowing Your Fats: American Heart Association - heart.org.</strong></a><strong><br /></strong><span style="font-size:130%;"><br /></span>Saturated fat is what causes high cholesterol. Not only that, but if you've got IBS, these fats are a bitch to digest! STEP AWAY FROM THE "BAD FAT"!!! <em>See my <a href="http://itsallgoodinside.blogspot.com/p/ibs.html"><strong>Delicate Guts page</strong></a>.<br /><span style="font-size:85%;"></span></em><br />The bad guys: <strong>saturated fats</strong> - foods from animals like beef (& beef fat), lamb, pork, veal, poultry fat, eggs, butter, cream, milk, cheeses, and other dairy products made from whole and 2% milk and oils like coconut & palm. <strong>Trans fats</strong> - partially hydrogenated vegetable oils, commercial baked goods like crackers, cookies & cakes, fried foods, shortening & margarine.<br /><br /><em>The bottom line: Limit your fat intake!! If you're going to have fat in your diet, and we all need some, make it the "good" kinds, a.k.a. <strong>polyunsaturated and monounsaturated fats & omega-3s, </strong>found in: cold-water fish like salmon, trout, herring; nuts like almonds & walnuts; seeds, olives, avocados, & oils from plants like soybean, safflower, canola, olive, peanut, flaxseed, & sunflower.</em><br /><em></em><br /><em>Note: <strong>All</strong> fats are triggers for IBS so be careful! For me, the "bad fats" are much more difficult to digest - more like impossible - but I have to be careful with "good fats" like nuts and oils especially. I'm usually ok with fish. I don't cook anything in oil. If I cook anything in a pan on top of the stove, it's with canola oil spray, never full-on oil. If I'm roasting vegetables in the oven, I use an olive oil mister so there's just a mist of oil coating instead of having the vegetables sit in an oil bath. View my <strong><a href="http://itsallgoodinside.blogspot.com/p/ibs.html">Delicate Guts page</a></strong>.</em><br /><em><span style="font-size:78%;">(photo credit unknown: Elphaba & Glinda, Wicked the musical)</span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8539125688288122845.post-27800108616566251642010-11-06T15:39:00.017-04:002010-11-30T13:08:44.670-05:00This Cream is Completely NutsBorrowed from Tal Ronnen, author of <em><a href="http://www.talronnen.com/cookbook/"><strong>The Conscious Cook</strong></a></em><strong> - </strong><a href="http://www.talronnen.com/"><strong>talronnen.com</strong>.</a><br /><br /><strong><em><span style="font-size:130%;">Cashew cream</span></em></strong> is a vegan-chef staple that stands in for dairy in a variety of ways. In the raw food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more - from cheese filling in ravioli to heavy cream in soups. It can be stored 2 t0 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy so it's good to give it a spin in the blender to smooth it out before using it).<br /><br />The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce - it's really not an alternative.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDSmrPIY5jUQCAmJSpmiIAQB9_J5FahUPjBS9RLM7SG_gv7cUSYEGPsOTbyZI8wZVnsYOgxv-W2jcZT79K1D-ANPJwvWSmahzpp62f5u5fu3vhFXp0Lrl5UbOykOppPUbsVw8X34Nhg/s1600/cashew+cream+010.jpg"></a><strong><em><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetUBVBy-2_tBCZueLpeB8_wdMS9-n7ZrufIiJWm2dYuzIw62ruZtPMcw1L19qychyphenhyphen4vX4aR3RGJU-NlkjJmA-N0T_pdrZrv87AcF4ZZMnDSWwiFhwYsqO0kh3cOuyr6A38h2SWEcRHQ/s1600/cashew+cream+sig+010.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5544651374422953986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetUBVBy-2_tBCZueLpeB8_wdMS9-n7ZrufIiJWm2dYuzIw62ruZtPMcw1L19qychyphenhyphen4vX4aR3RGJU-NlkjJmA-N0T_pdrZrv87AcF4ZZMnDSWwiFhwYsqO0kh3cOuyr6A38h2SWEcRHQ/s320/cashew+cream+sig+010.jpg" /></a>Cashew Cream</span></em></strong><br />2 cups whole raw cashews rinsed well under cold water.<br />Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.<br />Drain the cashews and rinse under cold water. Place them in a blender with enough cold water to cover them by 1 inch.<br />Blend on high for several minutes until very smooth. <em>(A high speed mixer works best - Ronnen uses a VitaMix, I use a Living Well HealthMaster, but a regular blender should work ok). </em>To make a thicker cash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eLwHmTNVbveYT6JGOYc6wY0NljFm2jPPKTQPR-KKGTMPm_eRHFVADyrc1R_7MKK8j_XaAc7uMyFvsWu_tFN6ARtLdkPIdGY4eDHZAfZ1uNm0dXqpTjv2O7eZmrV0oQtK4NVCgfw85Q/s1600/cashew+cream+done+sig+008.jpg"></a>ew cream, reduce the amount of w<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrwrWkjbH_ApDIfqu5FkuwnH5uq4tuhOkS08e_Qa9BtrlhNKvuF1_lK6Y6TitedSwxxChy0wlc9l7MAO78KRBIyCjfC6qfxZfUQUfCPtRNavQYwRtBLQhml5pHxg25KyJVbeIQ3De0A/s1600/cashew+cream+blender+sig+007.jpg"></a>ater when they are placed in the blender so that the water just slightly covers the cashews. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Q9qzYGg31gQQPqOn8daQ8601d1KjQfBZxYvvpNAXbmUb-OUsDGUGSWVwNrXYJdkUBeR3NQCTXJgkv6RR-b61c_AynAqXCSJTcrNqjtdPt2Xwf0MgEza5OVSVYmiWyJ2fLqPOSOl3g/s1600/cashew+cream+blender+sig+007.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 163px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545405391069748082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Q9qzYGg31gQQPqOn8daQ8601d1KjQfBZxYvvpNAXbmUb-OUsDGUGSWVwNrXYJdkUBeR3NQCTXJgkv6RR-b61c_AynAqXCSJTcrNqjtdPt2Xwf0MgEza5OVSVYmiWyJ2fLqPOSOl3g/s320/cashew+cream+blender+sig+007.jpg" /></a>I m<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cAzkuKTCYfs0colINXjP-CQDyz_aGhmk-HxdxGGeoVBbB2nIPAzP-9CKqFqcZaSwbwU0LM2YM7h-xlX6zwcY5PMJzDuADox_Tt0kMvjraCYBkq4GApbSAEcv0KJPuXa9Re8YQhmsPw/s1600/cashew+cream+done+sig+008.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 165px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545405017675750274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cAzkuKTCYfs0colINXjP-CQDyz_aGhmk-HxdxGGeoVBbB2nIPAzP-9CKqFqcZaSwbwU0LM2YM7h-xlX6zwcY5PMJzDuADox_Tt0kMvjraCYBkq4GApbSAEcv0KJPuXa9Re8YQhmsPw/s320/cashew+cream+done+sig+008.jpg" /></a>ake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLZyCpzTr09AhELju8I913kUoSwPHBYVPC6P3iJS4451AaFYCcVcYqyPvvwMbaBQroCC8yqHlsoexzKO7uAWLltCNlivaBHQ_INyF1rVqXBTV7cJzkaZMwZf8aarpDgSQ-CErQ8nrkA/s1600/cashew+cream+blender+007.jpg"></a> a batch and then fr<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs27NAzihDudYPClF0Ji83w7HxGGw0guTnLX_69Ghq9QGXvjpYKICxIkyKjGBxBsCxmVqTAn-7Efwfj4YjMSftnKVJpc4ECNSqfgDFVK1Yu2SnRtruaZLJpr6UdDBBhzBnLdOemeEf-Q/s1600/cashew+cream+done+008.jpg"></a>eeze it into several small containers & defrost as needed.<br /><br /><em><span style="font-size:85%;">The bottom line in a nutshell: </span></em><br /><em><span style="font-size:85%;">Nuts, when pulverized, rather than whole, are easier to digest for those with IBS.</span></em><br /><em><span style="font-size:85%;">Nuts are mostly a monounsaturated fat; "good fat". </span></em><br /><em><span style="font-size:85%;">Milk, cream, cheese & butter (dairy), used to make cream sauces, are saturated fats; "bad fats".</span></em><br /><em><span style="font-size:85%;">Cashew cream is non-dairy. </span></em>Unknownnoreply@blogger.com0