Eating foods that vibrate in harmony with themselves, our bodies and nature will help us to heal and to thrive.

Friday, March 25, 2011

GMO Awareness/Rally For The Right To Know

Tomorrow is a special day! There will be rallies across the country to raise awareness of Monsanto's GMOs and a chance for people to state that we have the right to know if the food we are buying is genetically modified. I am thrilled that there is a rally where I live and I am excited to be attending and taking my son with me. Sometimes both of feel so alone in our beliefs about food. This will be a good chance for us to connect with other people who care about this issue. GMOs are not "harmonic foods" and I work diligently to avoid eating them or feeding them to my son. I get frustrated when I see something on the shelf made with canola oil. Like these awesome lentil chips that he likes to eat. Is the canola oil GMO free? We don't know because it's not labelled. And when I want to buy cheese for him. Is it rBGH and antibiotic free? Who knows??? Today, as he was having his NRG Immune Enhancement System allergy/sensitivity laser treatment, I thought of Robyn O'Brien and all of the children she is a voice for who have food allergies and sensitivities, and the adults who are sick with cancer and other dis-eases. I alwasy tried to feed him healthy foods, but I only found out the truth about GMOs about a year ago. Corn, canola oil, soybeans - these things are marketed as healthy, but if they are not organic, they are most likely genetically modified. That means that the seeds of the food itself contain insecticides. And the dairy contains growth hormones and antibiotics. If chickens are eating corn, then the meat you eat is also contaminated. These GMOs have only been in our food supply since the 1990's and they have never been tested or deemed as safe for human consumption. Most are banned in other countries. The United States has got to step it up and get on board with keeping its citizens healthy! Say no to GMOs and help to spread the word that we want our food to be labelled! The only way to tell if corn, soy, canola, dairy, and sugar is GMO free right now is if it is labeled organic. A big thanks to organic farmers for staying strong and working hard to provide natural, healthy foods for us to feed ourselves and our children.
Check out the amazing and inspirational Robyn O'Brien here:
And click on the title at the top of this post for a link to a rally near you.

Thursday, March 17, 2011

Vanilla Almond Flour Cake

Yum! These were supposed to be cupcakes, but I didn't have any baking cups, so I baked it in a cake pan. Today at my son's school, a parent brought in some store bought cupcakes for St. Patrick's Day. Of course, these are not considered "harmonic foods" due to the fact that they are highly over-processed, full of additives, preservatives, bleached white flour, and refined white sugar (which is probably GMO sourced). So, I made this delicious treat for my son to make up for the fact that he didn't get to eat the cupcakes at school. I found the recipe on this blog She got the recipe from Elana Amsterdam's, The Almond Flour Cookbook. I substituted honey for the agave and organic safflower oil for the grapeseed oil. I also didn't make the icing, it's fantastic plain. I couldn't take a picture of the whole cake because we had dug into eating it before I even got to the camera!
Here's the recipe:

Very Vanilla Cupcakes
(adapted from The Almond Flour Cookbook by Elana Amsterdam)

2 large organic free range eggs, separated
1/4 c oil (I used organic safflower oil)
1/2 c agave (I used honey, which makes them SCD Legal)
1 tbsp vanilla extract
1 tbsp fresh squeezed lemon juice
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350 degrees F and line 10 muffin cups. You must use paper cup liners, or the cupcakes will stick to the pan.
Whisk egg yolks in a large bowl until pale yellow. Whisk in the oil, agave, vanilla and lemon juice.
In a separate bowl, beat egg whites to stiff peaks with an electric mixer.
Gently fold the whites into the yolk mixture.
Combine the dry ingredients. Gently fold into the wet ingredients.
Scoop batter into muffin cups.
Bake 20-30 minutes, until golden brown, and a toothpick inserted comes out clean (mine took about 25 minutes).
Let cool in the pan for half an hour, then frost if desired, and/or serve.
Makes 10 cupcakes or one layer cake.

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Saturday, March 12, 2011

Gluten Free Challah

Since we have just moved, my son is beginning at a religious school at a new temple tomorrow. We found out that they serve challah, which is a traitional Jewish bread made of wheat and eggs, every Sunday for snack. So, I decided to try my hand at baking a gluten free challah. I found a recipe, see below, online, bought all of the necessary ingredients and spent this morning creating this amazing bread. I don't know the name of the person who made the recipe, but here is what she says at the top: "The original recipe came from Swedish Saffron Pretzel Buns - King Arthur Flour/Bakers Catalogue September 2006. The recipe was initially modified to be gluten free and then many more modifications were needed to improve texture and reliability. The first attempt resulted in a product that was barely eatable. The most recent changes were suggested by a local San Jose CA baker and graduate of the California Culinary Academy. There have been a total of eight modification to get the recipe right, and I'm still working on perfections" She calls for using a product called Expandex, which I did not use. And if you click on the link, you can see that she also provides a Dairy Free version!

Here is the link to the recipe I used:

And here it is with the modifications I made:

Dry Ingredients
Amount Measure Ingredient
4 cups Gluten free flour. See mix below.
1/4 cup Potato flour (not starch)
1/4 cup Coconut Sugar
1 to 1-1/2 tsps Sea Salt
1 Tblspn Instant Yeast
1/3 Cup Powdered goat milk
2 tsp Xanthan gum
2 tsp Guar gum
Mix together the following three to create baking powder
1 tsp Aluminum free baking soda
1/4 tsp Cream of Tartar
1/4 tsp Arrow Root

Liquid Ingredients
Amount Measure Ingredient

1 Cup warm water heated to 110 degree F. Use the exact amount.
1/3 Cup Melted coconut oil
4 Egg whites
3 Egg yolks
1 Egg yolk reserved in a separate bowl mixed with 1 - 2 tablespoons water to use as glaze
1 tsp Apple cider vinegar
1 2/3 Level Tablespoons Honey

Mixing instructions:

Mix dry ingredients in a bowl that is separate from the mixer work bowl.

Put all wet ingredients except coconut oil and egg yolks into the work bowl of a mixer. Use the "paddle" not the "cage" mixer.

Add the dry ingredient mix 1 cup at a time while mixing on low.

Allow the dough to rest for 10 minutes in the bowl to allow the yeast to ferment with the flours

Add the coconut oil and egg yolks. Mix on medium-medium high until blended - 3 to 4 minutes. Scrape down the sides as needed.

Forming instructions:

Oil the countertop to make the braids.

Line a jelly roll pan with parchment paper. Divide dough into 3 large balls. Roll out three snakes 12" long. Braid the bread. Transfer to the jelly roll pan. If possible, place the dough against one of the long sides for extra support. Ensure that the parchment paper well covers the side of the jelly roll pan.

Mix egg yolk-water mixture with a whisk until frothy. Use a pastry brush, and coat with egg prior to rising. She says to cover with plastic wrap, but I just covered it with a kitchen towel.

Allow dough to rise until doubled in bulk in your convection oven on the proofing setting or in a warm location - about an hour.

When the bread has risen, glaze again with the egg yolk-water mixture.

Place bread on a parchment lined baking sheet in 375° F degree oven for the time indicated below or until a cake tester comes out clean or until a digital quick reading thermometer inserted into the loaf reads approximately 190° - 200° F. You will very likely need to cover the bread with aluminum foil half way through the baking process to prevent it from over-browning.

Bake for 35 minutes

Remove bread and cool on rack.

You can also warm fully baked bread in the oven, fully wrapped with aluminum foil. Warm at 350° F

GF Flour Mix for 9 Cups
Amount Measure Ingredient
2 Cups Garbano Bean/Fava bean flour
2 Cups Potato Starch (I used instead of corn starch)
1 1/2 Cups Arrowroot Powder (I used instead of Tapioca)
1/2 Cup Arrowroot Powder (I used this in place of Expandex that she called for)
3 Cups Sorghum Flour

Then, you will have extra flour left over that you can store and use to make other breads. I mixed some with some millet flour and made pancakes!
This bread made my son so happy! I hope it will do the same for your family.

Monday, March 7, 2011

Coconut Flour Pizza Crust

Here's a new version of coconut flour pizza crust that I made for myself tonight. It was wonderful and so simple to make.

4 Tbspns of coconut flour
2 Tbspns of flax seed meal
1 Tbspn coconut cream concentrate mixed with 3 Tbspns of water
1/2 tsp of baking soda
sea salt
2 eggs

Mix everything together in a bowl and then spread evenly onto a baking seat with greased parchment paper. Bake at 350 degrees until starting to brown on the edges.
With another piece of parchment paper, flip over and bake again for 5-10 minutes. Then, top with your favorite toppings and bake again until melted or warm.

You can add garlic or herbs to this before baking if you want, too.

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Sunday, March 6, 2011

SCD Cashew Carrot Bread

This has always been my son's favorite grain free bread. It is SCD Legal, simple to make and wonderful. I use cashew butter, but you could use other nut butters for this. Here's the recipe:
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Raisin Walnut Almond Scones

I made these for my husband this morning. He loved them, but I forgot he's not crazy about raisins! You can omit them when making and I'll do that next time for sure! I got the recipe here on Comfy Belly:
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Nut Cheese

My friend, Alissa, sent me some wonderful RAW Nut Cheese, and it is so delicious! She is a Raw Foods Chef and her line of products is called Punk Rawk Labs. There are different flavors of Plain, Herb, and Smoked. These are such a wonderful and healthy alternative to dairy. So many dairy alternatives contain unhealthy and unnatural ingredients, but not these! They are cultured and pure and delicious! Here is where you can order them:
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Thursday, March 3, 2011

Lettuce Avocado Wraps

In processing and healing my food allergies and sensitivies I often find myself feeling sad that I can't have certain foods that I love to eat. But, then I move past those feelings as I discover that I can create delicious and simple foods that I can have and do enjoy. So, here's my creation that I made for my lunch today - Lettuce Avocado Wraps. And here is all that you need to do to make them:

1 cup of cooked brown rice (or less depending on how much rice you want to eat) with a little bit of sea salt mixed in
Romaine Lettuce leaves
sprouted pumpkin and sunflower seeds
! avocado
! tbspn coconut oil
sea salt

To assemble:
Place into a lettuce leaf a slice of avocado, some brown rice, pumpkin and sunflower seeds, top with a drizzle of coconut oil and enjoy! Continue making and eating them until you get full!

If you combine foods in a harmonic way, simplicity can be incredibly delicious!
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Almond Flour Waffles

These are the best, best, best waffles! They are full of protein and are SCD Legal if you follow this recipe, which is where I found them. Today I used agave nectar because I didn't have any honey, though. I'm so happy for my son who has come so far in healing his allergies that he could have these again! I make them with vanilla and cinammon and they are incredible!
Here's the recipe from the awesome Comfy Belly blog:
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Wednesday, March 2, 2011

Vanilla Millet Cookies with Carob Icing


Here's a new creation! These are carob iced vanilla millet cookies. My son and I have been healing our food allergies and sensitivies using the NRG technology and as of yesterday he was able to eat egg and agave sweetner and millet, so I made these for him! He loved them! It had been months and months since he'd had any cookies at all. Here is a link about the allergy healing technology, which we are very excited about! I can't really say enough wonderful things about it, so I'll let the website and our new food creations speak for themselves!
Now, if you are used to wheat or rice or oat cookies, these are not them. Millet has a very different consistency, but if you know that getting into it, it's really good.

Here's the recipe:
1 3/4 cups of millet flour (I mixed mine around with just a little bit of water first)
¼ teaspoon salt
¼ teaspoon baking soda
1/4 cup of melted coconut oil (instead of butter)
1 egg
½ teaspoon vanilla extract
¼ cup agave syrup

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl mix the oil, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place cookie sized circles of dough on baking sheet. These will spread out when cooking. Bake until golden and just browning on the edges unless you want a crispier cookie.

While baking, mix about 3 tblspns carob powder with some agave to taste and about a tblspn of coconut oil, not melted. Mix all together until completely blended. Top the cookies with the icing once they are finished baking.

I hope you enjoy these simple, gluten free treats!
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