We needed an ice cream substitute. BAD. Crazy bad.
We all have a sweet tooth, but since we really can't tolerate dairy any longer, regular ice cream was out of the question. So, I got to thinking. The main components of ice cream are basically sugar, fat and flavorings. Coconut milk is FULL of fat, and is creamier than whole dairy cream. Why couldn't I use that?
Turns out? I can. It actually makes a very convincing ice cream. Although *technically* a sorbet as it is made of fruit, the creamy smoothness of the coconut milk exceeded our expectations. Frankly, we prefer it to "the real thing".
Even better, it is so stupidly simple, children could make this with ease.
It does have sugar in it (I use raw, organic sugar, but any sweetener like honey, agave, etc. will do).
This is very much a "cheat day" or occasional item, not an every day indulgence.
So here's the recipe:
I have a 1qt. counter-top ice cream maker, so this recipe makes enough for that. Double or triple for bigger makers.
2 cans full fat coconut milk. I like the "Thai Kitchen" brand (no metabisulfites). Don't use"light" it doesn't work as well.
1 cup of sugar or alternate sweetener (agave, honey, even maple syrup would work)
1 egg
1T vanilla (real vanilla, not extract)
Combine all ingredients in either a double-boiler or heavy saucepan. Boil the water for double-boiler or med-low heat for saucepan.
With a whisk, constantly stir the mixture until all sugar is dissolved being careful not to overcook the egg. This mixture does not have to get incredibly warm.
Once the custard is cooked, pour it into the ice-cream maker. If it is the counter-top type, it helps to pre-freeze the mixture in the bucket for an hour or so before putting it on the stirrer. If you are using the bucket / ice type, start freezing it in the bucket immediately.
Once the sorbet is frozen and has an ice-cream like consistency, transfer to freezer storage containers & place in freezer.
This recipe, as you can see, is for basic vanilla. You can add LOTS of different flavors to make any flavor you can imagine. Here are some of our favorites:
Chocolate:
Whisk in about 2T of plain cocoa (or more for a deeper chocolate flavor) as you stir the custard. Stir it well as you don't want hunks of cocoa in your ice cream.
Strawberry:
Food-process or blend about 1C of fresh or frozen strawberries and add the puree to the mix. This can be done with any type of berry or fruit. Frozen works just as well as fresh. Note: adding fruit adds water and will make a more ice-milk consistency to the sorbet.
Mint-Chocolate chip:
Add a few drops of mint essential oil to the ice cream after you transfer it to the ice cream maker. The paddles will stir it in. Add the chocolate chips (gluten free, preferably) near the end of the process as the sorbet thickens. They will suspend in the mixture. Alternately: make a puree of about 1/2 c. of fresh mint leaves & add it to the mix after cooking. (The mint oils is what provides the flavor, heat destroys these).
Use your imagination! There is so much you can do with this simple recipe. GO WILD!!!
Happy eating!
Jen
Sunday, June 19, 2011
Sunday, January 9, 2011
Recipe: Savory Pork Loin and Mushroom Soup
This is a great soup to use up just about any leftover meats. I like to make one or two big meals a week so that we can eat off the leftovers for a few days. Sometimes, you just get tired of reheating the same old stuff.
That is when it's time to make soup!
This is a pretty basic soup and just about any variety or combination of leftover meats will work in it. It's filling and has a rich, satisfying flavor.
Ingredients:
3 C. cooked pork loin (or any leftover meat) cut in small cubes
1 medium onion, chopped
2 T. minced garlic
Organic virgin cold-pressed olive oil
2 C. Sliced mushrooms
1 C. celery, chopped
2 C. carrots, sliced in rounds
32 ounces Organic mushroom broth (I like Pacific brand)
Water
Bay leaf
2 tsp. Dried Rosemary (crushed)
1 tsp. Sage
1/2 tsp. Savory
1/2 tsp. Thyme
Himalayan Pink Salt
Fresh Ground Black Pepper
Process:
Pour enough olive oil in the bottom of a stock pot to coat (about 4-6 Tbs). Warm oil over medium-high heat.
Add onion, garlic, mushrooms and celery. Stir to coat all with oil. Cook all until just tender.
Add cubed meat, mushroom broth, carrots and spices. Add water to bring liquid level up (about 2 qts.).
Bring soup to a boil, stirring occasionally. Reduce heat to medium low and simmer for an hour or so. Salt and pepper to taste.
Pair this lovely soup with some little Rosemary Drop Biscuits or a nice salad.
Happy eating!
That is when it's time to make soup!
This is a pretty basic soup and just about any variety or combination of leftover meats will work in it. It's filling and has a rich, satisfying flavor.
Ingredients:
3 C. cooked pork loin (or any leftover meat) cut in small cubes
1 medium onion, chopped
2 T. minced garlic
Organic virgin cold-pressed olive oil
2 C. Sliced mushrooms
1 C. celery, chopped
2 C. carrots, sliced in rounds
32 ounces Organic mushroom broth (I like Pacific brand)
Water
Bay leaf
2 tsp. Dried Rosemary (crushed)
1 tsp. Sage
1/2 tsp. Savory
1/2 tsp. Thyme
Himalayan Pink Salt
Fresh Ground Black Pepper
Process:
Pour enough olive oil in the bottom of a stock pot to coat (about 4-6 Tbs). Warm oil over medium-high heat.
Add onion, garlic, mushrooms and celery. Stir to coat all with oil. Cook all until just tender.
Add cubed meat, mushroom broth, carrots and spices. Add water to bring liquid level up (about 2 qts.).
Bring soup to a boil, stirring occasionally. Reduce heat to medium low and simmer for an hour or so. Salt and pepper to taste.
Pair this lovely soup with some little Rosemary Drop Biscuits or a nice salad.
Happy eating!
Tuesday, November 23, 2010
The Lady I Met In The Bulk Aisle
All of the recent discussions in the vegan / vegetarian / omnivore debate caused me to recall an incident that happened to me nearly 15 years ago.
Newly married and transplanted to Dallas, my husband and I were determined to make a new way for ourselves which included breaking away from many of the attitudes and habits that we had grown up with. This included paying attention to our health and we experimented with many new foods and ways of eating.
These included vegetarian / vegan and macrobiotics (to name a few).
I was also not a well woman at the time, I was struggling with Chronic Fatigue, depression and Fibromyalgia and was searching for an answer.
I spent a great deal of time at the Whole Foods Market which was, at the time, a tiny store in a strip mall on Coit Road. I pored over books and attempted to educate myself.
On one of these trips, I was standing in the bulk foods aisle loading up on lentils, mung beans, rices and some other whole grains when this lady just kind of wandered over to me.
She was probably in her 40's, but looked much older. Her blonde hair was disheveled and loosely arranged on the top of her head. Her face was heavily lined and very pale. It was clear that she had attempted to apply some makeup, but her mascara ended up mostly on her cheeks and eyelids, her lipstick was quite far outside of the lines, and her rouge made it as far as her jawline and stopped there.
Her clothing was of good quality, but it was clear that she had picked up what she could find in order to cover herself.
She rather shuffled when she walked and looked incredibly lost. Her eyes were completely "blank", if that makes any sense.
She approached me with a complete look of puzzlement on her face, so I asked her if she needed help.
She stammered out that she needed to buy food and proceeded to take wads of cash out of her purse to show me that she had the means to purchase it. It was falling all over the place, so I picked it all up, handed it back to her & told her not to take her money out. This was Dallas, after all.
She then said something about needing to eat other things. Of course, my next question to her was what had she been eating?
She straightened up and as proudly as she could muster, stated that she had been a vegan for 20 years. I nodded & smiled and asked her again what she had been eating.
Her answer? "Mostly lettuce".
I struggled to keep my jaw off of the floor.
I told her in the simplest terms I could that she needed protein. Her eyes glazed over again at that point, so I simplified my strategy.
I took her over to the book aisle and placed a copy of "Cooking The Whole Foods Way" by Christina Pirello in her hands. I asked her then if she would be open at all to eating at least a little fish or some eggs to boost her protein levels. She nodded vehemently "no".
Based on my reading up to that point, I knew that a grain and a bean combined generally provides a fairly complete protein. I asked her if she knew how to cook lentils and rice. She nodded "yes". I then proceeded to take her back to the bulk aisle and poured out 2 baggies. One of long-grain whole rice and one of brown lentils. I handed them to her. She looked as if she had been handed two bags of gold.
I told her that she needed to visit her doctor and have some blood tests done. I told her to read that book and that she would do well to make sure she ate lots of different things.
She nodded in what I assumed was semi-coherency and shuffled off.
I often think about that lady and wonder what happened to her.
That experience solidified in me the desire to gain as much knowledge as I could with regard to nutrition as it is clear that action without knowledge can be very dangerous.
It also taught me that none of us can possibly know everything and that it is much better to share information and help one another than to judge and criticize others' choices.
I hope she got the help she needed and just maybe, I was a stepping stone to helping her regain her health.
Newly married and transplanted to Dallas, my husband and I were determined to make a new way for ourselves which included breaking away from many of the attitudes and habits that we had grown up with. This included paying attention to our health and we experimented with many new foods and ways of eating.
These included vegetarian / vegan and macrobiotics (to name a few).
I was also not a well woman at the time, I was struggling with Chronic Fatigue, depression and Fibromyalgia and was searching for an answer.
I spent a great deal of time at the Whole Foods Market which was, at the time, a tiny store in a strip mall on Coit Road. I pored over books and attempted to educate myself.
On one of these trips, I was standing in the bulk foods aisle loading up on lentils, mung beans, rices and some other whole grains when this lady just kind of wandered over to me.
She was probably in her 40's, but looked much older. Her blonde hair was disheveled and loosely arranged on the top of her head. Her face was heavily lined and very pale. It was clear that she had attempted to apply some makeup, but her mascara ended up mostly on her cheeks and eyelids, her lipstick was quite far outside of the lines, and her rouge made it as far as her jawline and stopped there.
Her clothing was of good quality, but it was clear that she had picked up what she could find in order to cover herself.
She rather shuffled when she walked and looked incredibly lost. Her eyes were completely "blank", if that makes any sense.
She approached me with a complete look of puzzlement on her face, so I asked her if she needed help.
She stammered out that she needed to buy food and proceeded to take wads of cash out of her purse to show me that she had the means to purchase it. It was falling all over the place, so I picked it all up, handed it back to her & told her not to take her money out. This was Dallas, after all.
She then said something about needing to eat other things. Of course, my next question to her was what had she been eating?
She straightened up and as proudly as she could muster, stated that she had been a vegan for 20 years. I nodded & smiled and asked her again what she had been eating.
Her answer? "Mostly lettuce".
I struggled to keep my jaw off of the floor.
I told her in the simplest terms I could that she needed protein. Her eyes glazed over again at that point, so I simplified my strategy.
I took her over to the book aisle and placed a copy of "Cooking The Whole Foods Way" by Christina Pirello in her hands. I asked her then if she would be open at all to eating at least a little fish or some eggs to boost her protein levels. She nodded vehemently "no".
Based on my reading up to that point, I knew that a grain and a bean combined generally provides a fairly complete protein. I asked her if she knew how to cook lentils and rice. She nodded "yes". I then proceeded to take her back to the bulk aisle and poured out 2 baggies. One of long-grain whole rice and one of brown lentils. I handed them to her. She looked as if she had been handed two bags of gold.
I told her that she needed to visit her doctor and have some blood tests done. I told her to read that book and that she would do well to make sure she ate lots of different things.
She nodded in what I assumed was semi-coherency and shuffled off.
I often think about that lady and wonder what happened to her.
That experience solidified in me the desire to gain as much knowledge as I could with regard to nutrition as it is clear that action without knowledge can be very dangerous.
It also taught me that none of us can possibly know everything and that it is much better to share information and help one another than to judge and criticize others' choices.
I hope she got the help she needed and just maybe, I was a stepping stone to helping her regain her health.
Monday, November 22, 2010
Is That Donut Holding You Hostage? The Role Of Exorphins in Food Addiction
B-b-b-b-But ...waitadarnsecond... My Mama and my Teevee say "Whole Grains" and my daily milk are good for me!!!
Are you trying to tell me they are NOT? Oooooh...the humanity...
Yes, Mikey...I'm telling you that your Life Cereal and your milk function like a drug.
There is some really good research out now that indicates the "staffs of life" may, in fact, contribute to many chronic illnesses as well as mental illnesses such as schizophrenia and autism. This is as a result of what are termed "Exorphins". These are substances that function like opioids when ingested and create a "high", a subsequent alteration occurs in the normal functioning state of the body thus requiring more of the substance, ultimately ending in an addictive feedback loop.
Allow me to explain.
Definition of Exorphin from medilexicon.com:
exorphin
Type: Term
Pronunciation: eks-ōr′fin
Definitions:
1. Food-derived opioid peptide, found in wheat gluten.
These peptides are also found in milk proteins, called caseins. They are in especially high concentrations in cheese.
So, opioid peptides are well known to the medical community. Heroin is an opioid. Morphine is an opioid.
The fine folks over at Nutramed.com say it best:
"Heroin Addicts often report they first felt well when they had their first drink or injected the initial dose of heroin. Opiates, like other molecules, are effective but temporary remedies for dysfunctional body- mind states. The drive to maintain an opiate level is less to "get high" and more to feel "normal" and mostly to avoid the terrible experience of withdrawal."
Now for the Nitty-Gritty scientific stuff. This is a portion of a published study by these folks:
THE JOURNAL OF BIOLOGICAL CHEMISTRY
Vol. 254. No. 7, Issue of April 10, pp. 2446-2449, 1979
Printed in U. S. A.
Opioid Peptides Derived from Food Proteins THE EXORPHINS*
Christine Zioudrou, Richard A. Streaty, and Werner A. Klee
(Received for publication, October 20, 1978)
From the Laboratory of General and Comparative Biochemistry, National Institute of Mental Health, Bethesda, Maryland 20014
Peptides with opioid activity are found in pepsin hydrolysates of wheat gluten and a-casein. The opioid activity of these peptides was demonstrated by use of the following bioassays: 1) naloxone-reversible inhibi-tion of adenylate cyclase in homogenates of neuroblas- toma X-glioma hybrid cells; 2) naloxone-reversible in-hibition of electrically stimulated contractions of the mouse vas deferens; 3) displacement of [3H]dihydro- morphine and [3H-Tyr, DAla2]met-enkephalin amide from rat brain membranes. Substances which stimulate adenylate cyclase and increase the contractions of the mouse vas deferens but do not bind to opiate receptors are also isolated from gluten hydrolysates. It is sug- gested that peptides derived from some food proteins may be of physiological importance.
...Thus, in all likelihood, exorphins will be pro- duced normally in the stomach. The exorphins which we have studied are resistant to the intestinal proteinases trypsin and chymotrypsin. Thus, the exorphins may be expected to survive extensive degradation in the intestine. Some peptides are now known to be absorbed, without prior degradation, from the gastrointestinal tract into the bloodstream. Perhaps, most pertinent to the present studies is the work of Hemmings et al. (18, 19) which showed that, after feeding of ‘“‘I-labeled gliadin to rats, labeled peptides, which retain the ability to react with anti-gliadin antibodies, are found in appreciable amounts both in the blood and the tissues of the animals. Significantly, such peptide material was found in the brain as well. Thus, some peptide fragments of gluten do indeed reach the brain. Direct evidence that the exorphins will do so is not yet available, although some peptides have been shown to cross the blood-brain barrier (20). Finally, we have presented evidence that the exorphins will bind to brain opiate receptors as well as to those of peripheral organs. In summary, exorphins may normally reach opiate receptors in the central nervous system and trigger their function. (Emphasis mine)
We have also found substances in pepsin hydrolysates of wheat gluten which stimulate NG108-15 adenylated cyclase and the mouse vas deferens. These stimulatory materials do not interact directly with opiate receptors but may neverthe- less be considered to be functional antagonists of the opiates since their stimulatory actions oppose the inhibitory actions of the exorphins. Stimulation of the adenylate cyclase of intestinal mucosa cells would lead to diarrhea and could therefore play a role in the gluten enteropathy, celiac disease. Wheat gluten has been implicated by Dohan (7, 8) and his colleagues in the etiology of schizophrenia and supporting evidence has been provided by others (9). Our experiments provide a plausible biochemical mechanism for such a role, in the demonstration of the conversion of gluten into peptides with potential central nervous system actions.
As intelligent creatures, it is a short leap to see that that donut has a hold on our brains far beyond it's sweet, deep-fried deliciousness. That donut is a drug. That donut will not allow you to eat just one donut.
It is not a stretch now to understand why over 30% of the U.S. Population is obese.
It is not a stretch to understand why the rates of mental illness continue to climb in this country. I am NOT saying that this is the CAUSE, but there seems to be a strong CORRELATIONAL relationship here.
So kids...there's the science.
Drugs are bad, mmmmkay?
Saturday, November 20, 2010
Recipe: Slap Yo Mama Easy Pan Pork Chops
I'm not a complicated gal, really. Give me a good meal that's easy to prepare and I'm happy. OK... I require more than that from life, but anyway, you get my point.
That said, I like to make food that is easy, doesn't make an enormous mess and, of course, tastes good.
My boys and I love pork chops! We prefer the thin ones as they cook up faster & take on flavors more readily.
I made these tonight & the guys loved them!
Ingredients:
Thin-sliced pork chops (1-2 for each person)
Organic Cold-Pressed Olive Oil
Steak Dance (tm) Meat Seasoning or seasonings to taste
Process
Warm enough olive oil to cover the bottom of a large skillet over medium-high heat.
Take one pork chop, place in the warm oil and turn over once to coat. Repeat for as many pork chops as will comfortably fit in the pan.
Sprinkle with your spices of choice. I like this particular brand, but just salt & pepper, or maybe a little lemongrass or savory is your style. Go for it!
Cook on one side for about 5 or so minutes, then turn over. Sprinkle browned side with your spices & cook until done. Usually thin pork chops only need about 10-15 minutes in the pan until done.
Serve with applesauce & steamed veggies.
Enjoy!
That said, I like to make food that is easy, doesn't make an enormous mess and, of course, tastes good.
My boys and I love pork chops! We prefer the thin ones as they cook up faster & take on flavors more readily.
I made these tonight & the guys loved them!
Ingredients:
Thin-sliced pork chops (1-2 for each person)
Organic Cold-Pressed Olive Oil
Steak Dance (tm) Meat Seasoning or seasonings to taste
Process
Warm enough olive oil to cover the bottom of a large skillet over medium-high heat.
Take one pork chop, place in the warm oil and turn over once to coat. Repeat for as many pork chops as will comfortably fit in the pan.
Sprinkle with your spices of choice. I like this particular brand, but just salt & pepper, or maybe a little lemongrass or savory is your style. Go for it!
Cook on one side for about 5 or so minutes, then turn over. Sprinkle browned side with your spices & cook until done. Usually thin pork chops only need about 10-15 minutes in the pan until done.
Serve with applesauce & steamed veggies.
Enjoy!
My Favorite Paleo Snack: Chocolate Almond Butter With Apple Slices
I know many wonder: So, exactly what can I snack on while eating this way?
Or: Wait, what? No potato chips?
Yes, yes, I know...you can't eat just one...blah, blah, blah...
Once you decide to tell Mr. Lay to take a hike, try this snack on for size. I mean, come on, you didn't think I was going to give up CHOCOLATE did you?
(Chocolate or cocoa is actually a wonderful food.)
As usual, I go for what's easy & boy is this!
You'll need:
Plain cocoa, no sugar or fillers. Just cocoa.
Almond Butter (Smooth works best).
Honey.
An Apple, sliced.
Take 2 tsp. cocoa and put it in a small bowl. Add about a Tbs. of the honey and approximately 3 Tbs. of almond butter. Mix thoroughly with a spoon.
Once blended, lick the spoon and use the rest to dip your apple slices in.
This is a FANTASTIC alternative to a candy bar when you just need something sweet or chocolatey.
So Good!
Enjoy!
Or: Wait, what? No potato chips?
Yes, yes, I know...you can't eat just one...blah, blah, blah...
Once you decide to tell Mr. Lay to take a hike, try this snack on for size. I mean, come on, you didn't think I was going to give up CHOCOLATE did you?
(Chocolate or cocoa is actually a wonderful food.)
As usual, I go for what's easy & boy is this!
You'll need:
Plain cocoa, no sugar or fillers. Just cocoa.
Almond Butter (Smooth works best).
Honey.
An Apple, sliced.
Take 2 tsp. cocoa and put it in a small bowl. Add about a Tbs. of the honey and approximately 3 Tbs. of almond butter. Mix thoroughly with a spoon.
Once blended, lick the spoon and use the rest to dip your apple slices in.
This is a FANTASTIC alternative to a candy bar when you just need something sweet or chocolatey.
So Good!
Enjoy!
Tuesday, November 16, 2010
So Just What Is The Paleo Diet Anyway?
Since I get asked this question all the time, I decided I would write a post to explain it simply. I will do some follow-up posts that go deeper into the science of exactly how and why this way of eating works.
First of all, I really hate the word "diet". It has been so diluted and misused in our society that it is now a useless word. So, for the remainder of my posts, I will use the term "Paleo Lifestyle". I realize this is fairly inaccurate, but bear with me.
Now, back to it.
So, what exactly IS the "Paleo Lifestyle"?
Frankly, it is so easy, my 5 year old grasps it in it's entirety.
Simply put:
NO Grains (This includes rice)
NO Beans
NO Dairy
NO Potatoes
NO Processed Foods
NO White Sugar
NO Peanuts or Soy (These are legumes, not nuts)
I know what you are thinking...
OMG WHAT AM I GONNA EAT????
Well that's easy...
Plenty of lean beef, fish, chicken, etc. (Yes, bacon is OK)
Plenty of fresh vegetables
Plenty of fresh fruit
Plenty of tree nuts
Do you have to be creative? Yes.
Do you have to be committed? Yes.
Do you have to be mindful of what you are putting in your body? Yes.
The point is to understand how the Standard American Diet (SAD) is slowly killing us. The "foods" that are generally available are so modified through centuries of hybridization and genetic fiddling, they are practically unrecognizable. Humans have not altered their genetic makeup to adapt to the rapidly changing food landscape. We are still, in many ways...cavemen.
So, if we tailor our eating habits to be more in tune with how our body *actually* uses and processes our food, we can give our bodies the tools necessary to return to homeostasis. Each cell yearns to be in balance. The best we can do is to stop fighting with ourselves.
First of all, I really hate the word "diet". It has been so diluted and misused in our society that it is now a useless word. So, for the remainder of my posts, I will use the term "Paleo Lifestyle". I realize this is fairly inaccurate, but bear with me.
Now, back to it.
So, what exactly IS the "Paleo Lifestyle"?
Frankly, it is so easy, my 5 year old grasps it in it's entirety.
Simply put:
NO Grains (This includes rice)
NO Beans
NO Dairy
NO Potatoes
NO Processed Foods
NO White Sugar
NO Peanuts or Soy (These are legumes, not nuts)
I know what you are thinking...
OMG WHAT AM I GONNA EAT????
Well that's easy...
Plenty of lean beef, fish, chicken, etc. (Yes, bacon is OK)
Plenty of fresh vegetables
Plenty of fresh fruit
Plenty of tree nuts
Do you have to be creative? Yes.
Do you have to be committed? Yes.
Do you have to be mindful of what you are putting in your body? Yes.
The point is to understand how the Standard American Diet (SAD) is slowly killing us. The "foods" that are generally available are so modified through centuries of hybridization and genetic fiddling, they are practically unrecognizable. Humans have not altered their genetic makeup to adapt to the rapidly changing food landscape. We are still, in many ways...cavemen.
So, if we tailor our eating habits to be more in tune with how our body *actually* uses and processes our food, we can give our bodies the tools necessary to return to homeostasis. Each cell yearns to be in balance. The best we can do is to stop fighting with ourselves.
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