tag:blogger.com,1999:blog-43536889720806146702024-02-20T06:35:26.220-08:00For SeesterDelicious, nourishing, traditional whole food, from one seester to another.Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4353688972080614670.post-50936693965141450592014-03-24T00:00:00.000-07:002014-06-17T22:01:17.022-07:00Beyond Diet: Curing Illness and the End of Suffering<p>Two and a half years ago I was hit by a major illness that changed my life forever, in the best possible way.</p>
<p>I suddenly became very allergic to <i>everything</i>. I also became so sensitive to gluten that if I so much as kissed my boyfriend after he drank a beer, I would go into a "gluten coma" where I would space out, collapse onto the nearest chair/bed/sofa and slur my words, unable to carry on a conversation. I could not digest fruit, meat or grains at all. On top of that I had stomach pain and bloating so bad that some days I could hardly get out of bed. I lost tons of weight, my skin was yellow, my teeth were decaying, and I was utterly exhausted and miserable.</p>
<p>A gastroenterologist diagnosed me with IBS and told me I would be dealing with this the rest of my life. I was prescribed muscle relaxers to relieve my symptoms, but I never filled the prescription because I KNEW that if I kept searching I would find the answer. I saw countless doctors, specialists, healers, alternative healthcare practitioners, naturopaths... all of them genuinely wanted to help and their treatments were necessary steps in my journey, but ultimately none of them could tell me what was REALLY wrong with me. My search turned into an obsession.</p>
<p>Two and a half years later I have my answer, and I can finally say that I'm "all better". I am no longer gluten intolerant, whatsoever. My only remaining allergies are mild egg and soy allergies that I can ignore if I want to (I <i>may</i> get an itchy throat). No more stomach pain or bloating. I can eat anything I want without pain and discomfort. My tooth decay healed and I am back to a healthy weight. Here are a few crucial things I learned on my healing journey that I would like to share with you all:<a name='more'></a></p>
<p>First of all, diet is indeed important for someone dealing with health issues (especially digestive issues), because eating nutritious and easy-to-digest food can provide much relief and support to a body that is recovering. It must be emphasized however that <i>diet is not the cure, it is only at most a very effective treatment!!</i> After trying countless diets the one I settled on was a <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">Weston Price diet</a> (or "Pricean" diet, as the Weston Price community likes to call it!) I got an IgG food sensitivity test done and stopped eating everything I was sensitive/allergic to, including additional foods I noticed were giving me problems, which basically left me with vegetables and seeds. I was able to reintroduce nuts and beans once I learned to <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soak/sprout</a> them, and dairy once I found a source for grass-fed raw milk (I could not digest pasteurized dairy). Over the next year or so as my digestion strengthened I was able to reintroduce fruit, sprouted grains and pastured meat, and a number of things I was no longer sensitive to. Today I can eat anything, but I still make almost all my food from scratch and follow the Weston Price principles when I can because it makes me feel great, tastes wonderful, and I have a lot of fun doing it.</p><br />
<h3>The Cure</h3>
<p>As I stated above, diet is extremely helpful for supporting the body through its healing, but it is not the cure. I consider a person cured when they no longer need to use certain treatments to keep their symptoms from coming back, even if it's eating a healthy diet, taking herbal medicines, etc.</p>
<p>What cured me was basically finding and <u>applying</u> the answers to the BIG questions: Why are we here? What is our purpose? Why do people suffer and how do we end suffering? When I realized that no scientific literature could satisfy my lust for answers, I dove into spiritual literature. Luckily (or perhaps by fate) I met a number of wonderful "teachers" along the way who set me on the right path so that I could quickly lock on to the most powerful and useful spiritual teachings available today with little meandering. <i>The Disappearance of the Universe</i> and <i>A Course in Miracles</i> taught me everything I needed to know in order to understand what happened to me, and motivated me to apply that knowledge and change the way I see EVERYTHING. I learned just how powerful our mind really is, and I learned that I had chosen and created my symptoms as a way of distracting myself from memories and situations that I thought were too awful for me to handle. Furthermore, I learned that those memories and situations were reflecting back at me exactly who I believed I was.</p>
<p>By practicing Open Focus meditation (developed by Dr. Les Fehmi and outlined in his book <i>The Open Focus Brain</i>) and the unique form of forgiveness taught in DU and ACIM, I am learning to stop fighting my reality and embrace <i>everything</i> - including painful memories, uncomfortable/frustrating situations, physical pain, fears, you name it. All of these painful things have a message they are trying to tell us, if we are willing to listen. They are trying to tell us, "This is not who you are! It is only who you think you are!!!" Run and embrace your emotional and physical pain, because this is the joyful message it is trying to give you! By embracing it, surrendering to it and allowing yourself to feel it, you are letting it show you who you <i>really</i> are, which is powerful, blissful, radiant, immortal, untouchable, unconditional LOVE! Once this message has been communicated, there is no longer a need for the pain and it simply dissolves without a trace. It really is that simple (although nobody said it was easy!) ;)</p>
<p>I want nothing more than to help others heal, so I am hoping that by sharing my story I can inspire others to find out why they are experiencing illness and what their illnesses are really trying to tell them. I recognize that everyone's healing journeys are incredibly unique, however I've made a list of the resources I mentioned in case anyone is interested. And of course, don't hesitate to leave a comment or message me if you'd like to chat! That is why I'm here!! ;)</p><br />
<h3>Highly Recommended Resources</h3>
<ul>
<li><i><a target="_blank" href="http://www.amazon.ca/gp/product/1401905668/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=1401905668&linkCode=as2&tag=forsee-20">The Disappearance of the Universe</a></i> by Gary Renard<br />
</li>
<li><i><a target="_blank" href="http://www.amazon.com/gp/product/1883360269/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1883360269&linkCode=as2&tag=forsee04-20">A Course in Miracles</a></i> by Helen Schucman and Kenneth Wapnick<br />
</li>
<li>*<i><a target="_blank" href="http://www.amazon.ca/gp/product/1590306120/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=1590306120&linkCode=as2&tag=forsee-20">The Open Focus Brain</a></i> by Dr. Les Fehmi<br />
</li>
<li>*<i><a target="_blank" href="https://www.openfocus.com/products/index.php?main_page=product_info&cPath=18_24&products_id=73">Open Focus Level 1 (CD)</a></i> by Dr. Les Fehmi<br />
</li></ul>
*Note: I can send you electronic versions of Dr. Fehmi's books and CDs for free! Just use my <a target="_blank" href="http://forseester.blogspot.ca/p/contact.html">contact</a> page to get in touch with me if you want them!
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com4tag:blogger.com,1999:blog-4353688972080614670.post-79329700270551865562013-06-01T23:30:00.000-07:002014-03-24T00:48:42.850-07:00Flourless peanut butter cookies<p>
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These peanut butter cookies are everything you would expect a peanut butter cookie to be: chewy, sweet, and so delicious that you'll probably eat half the batter before it even makes it into the oven. Don't expect the finished cookies to last long either! ;)</p>
<p>Now here's the bonus: aside from containing sugar they aren't bad for you, and the sugar we will be using is rapadura, otherwise known as panela, which is <i>unrefined</i> cane sugar. Awesome!!! And they are flour-free so they're SUPER easy to make and you don't have to worry about <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soaking</a>, dehydrating, and grinding grains or nuts into flour!</p>
<p>Be careful, these cookies are dangerous. They're so easy to make and so delicious that you might find yourself eating nothing but peanut butter cookies and peanut butter cookie batter for two days straight. I am living proof of this.<a name='more'></a></p>
<p>If you want to make these cookies low-glycemic (that is, they will have barely any effect on your blood sugar levels and will therefore be safe for diabetics and even better for you), you can use coconut sugar instead of rapadura. I just prefer to use rapadura because it makes them taste exactly like classic peanut butter cookies. Well, not exactly... they will taste better since we are using such high-quality ingredients! ;)</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Flourless Peanut Butter Cookies</legend>
Adapted from Joy's <a target="_blank" href="http://joythebaker.com/2009/04/flourless-peanut-butter-cookies">flourless peanut butter cookies</a>.<br /><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li>Organic jungle peanuts, <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soaked</a> for 8-10 hours and lightly roasted at 300ºF, then ground in a food processor with plenty of unrefined sea salt or rock salt to make peanut butter. Measure out <b>1 cup</b> of peanut butter for this recipe and store the rest in the fridge.
<li>½c - ¾c rapadura (otherwise known as panela)
<li>1 pastured egg
<li>1 tsp baking soda
<li>1 tsp vanilla
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Preheat oven to 350ºF.
<li>In a food processor combine peanut butter and ½c rapadura. Taste and add more rapadura a bit at a time until the dough is as sweet as you want it to be. Mixing by hand is fine too, it just takes longer.
<li>Add egg, baking soda and vanilla and pulse until combined.
<li>Roll the dough into balls (about the size of a golf ball) and put them on an ungreased cookie sheet. Use a fork to press them down a bit and make a criss-cross pattern on top of each one.
<li>Bake for 10 minutes, until lightly browned around the edges. Let the cookies cool until they can be picked up without falling apart. Or you could just devour them. That's what I'd do.
<li>NOM!!
</ol></p></fieldset><br />
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com1tag:blogger.com,1999:blog-4353688972080614670.post-16964132823944764482013-04-30T12:04:00.000-07:002014-03-24T00:43:03.006-07:00Pesto, 3 ways!<p>
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Pesto is a quick and delicious way to add flavour to any meal! There are countless ways to make it. All you need is some kind of nut, some kind of herb, a vegetable oil, unrefined sea salt or rock salt, and maybe some citrus juice and/or <a target="_blank" href="http://forseester.blogspot.ca/2012/12/how-to-roast-garlic.html">roasted garlic</a> for flavour. Sometimes I like to mix in some leafy greens (such as kale, mustard greens, or dandelion greens) with whatever herb I'm using to save money (herbs are expensive!!) and add some extra nutrients and a touch of bitterness. Feel free to experiment, and if you come up with a new delicious creation, be sure to let me know!!</p><a name='more'></a>
Here are some of my favorite ways to use pesto:
<ul>
<li>Mix it with some steamed or roasted veggies and cooked grains (<a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soaked</a> first of course!)
<li><a target="_blank" href="http://www.nourishingmeals.com/2010/01/collard-wraps-with-raw-sunflower-pate.html">Make wraps out of blanched collard greens</a> and fill them with <a target="_blank" href="http://forseester.blogspot.ca/2012/12/spicy-lemon-basil-and-roasted-garlic_13.html">hummus</a>, pesto, and anything else you're in the mood for (lacto-fermented veggies, shredded raw veggies, cooked quinoa, etc.)
<li>Mix it with a bit of <a target="_blank" href="http://forseester.blogspot.ca/2013/04/bone-broth.html">bone broth</a>, warm it up and pour it over cooked meat and roasted potatoes, yams or squash
<li>Put it in omelettes or mash it up with soft-boiled pastured eggs
</ul>
<p>I am not going to give you specific amounts for the ingredients, sorry! ;) I couldn't even if I wanted to, because my pesto turns out different every time I make it, depending on what I'm in the mood for. Just add the ingredients in the suggested order and taste and adjust until it's just perfect!</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Pesto #1: Classic Basil Pesto</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soaked and dehydrated</a> pine nuts or walnuts
<li>Tons of fresh basil (volume of basil will reduce quite a lot when you process it, so be generous!)
<li>A bit of <a target="_blank" href="http://forseester.blogspot.ca/2012/12/how-to-roast-garlic.html">roasted garlic</a> (sometimes I leave this out)
<li>Fresh-squeezed lemon juice (optional, not usually in classic pesto but highly recommended)
<li>Unrefined sea salt or rock salt, to taste
<li>Organic extra-virgin olive oil - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Put nuts and basil in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
<li>Add garlic, salt and lemon juice; pulse until everything is mixed together. Taste and adjust these 3 flavours until they're just the way you like them.
<li>Add a drizzle of olive oil; pulse until mixed, taste, and adjust until it's the way you like it.
<li>Store in the fridge.
</ol></p></fieldset><br />
</fieldset></p>
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Pesto #2: Cilantro Lemon Pesto</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soaked and dehydrated</a> pine nuts or walnuts
<li>Tons of fresh cilantro (volume of cilantro will reduce quite a lot when you process it, so be generous!)
<li>Plenty of fresh-squeezed lemon juice
<li>Unrefined sea salt or rock salt, to taste
<li>Organic extra-virgin olive oil - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Put nuts and cilantro in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
<li>Add salt and lemon juice; pulse until everything is mixed together. Taste and adjust these 2 flavours until they're just the way you like them.
<li>Add a drizzle of olive oil; pulse until mixed, taste, and adjust until it's the way you like it.
<li>Store in the fridge.
</ol></p></fieldset><br />
</fieldset></p>
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Pesto #3: Coconut Mint Pesto</legend>
Adapted from Joyful Belly's <a target="_blank" href="http://www.joyfulbelly.com/Ayurveda/recipe/Sunflower-Seed-Coconut-Mint-Pesto/960">Sunflower Seed & Coconut Mint Pesto</a>.<br /><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soaked, peeled and dehydrated</a> almonds
<li>Shredded coconut
<li>Tons of fresh mint (volume of mint will reduce quite a lot when you process it, so be generous!)
<li>Plenty of fresh-squeezed lime juice
<li>Organic virgin coconut oil, gently melted over the stove if solidified - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto
<li>Unrefined sea salt or rock salt, to taste
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Put nuts and coconut in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
<li>Add mint and pulse until mixed. Taste and adjust the ratio if necessary.
<li>Add salt and lime juice; pulse until everything is mixed together. Taste and adjust these 2 flavours until they're just the way you like them.
<li>Add a drizzle of melted coconut oil; pulse until mixed, taste, and adjust until it's the way you like it.
<li>Store in the fridge. Coconut oil solidifies when it cools down, so you may want to warm up this pesto on the stove to liquify the coconut oil before using it.
</ol></p></fieldset><br />
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-15234714605251504692013-04-25T02:13:00.000-07:002014-03-21T11:50:00.457-07:00Bone broth<p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5wV4RDjAY8gMw8DHdlwcdvtRmY0PcFQGDzKcu7x0W5n8Gx6otz13DdE981iU_xKfffX43jrClJdlihcqTZBOT4wOfUcec-ufAsjpuSixdmz8MWuB-YwU2cft8gbVJXXypLF4pG0ONnj1/s1600/IMG_0112.JPG" imageanchor="1" style="clear:left; float:left; margin-right:1em; margin-bottom:1em;"><img border="0" width="340" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5wV4RDjAY8gMw8DHdlwcdvtRmY0PcFQGDzKcu7x0W5n8Gx6otz13DdE981iU_xKfffX43jrClJdlihcqTZBOT4wOfUcec-ufAsjpuSixdmz8MWuB-YwU2cft8gbVJXXypLF4pG0ONnj1/s320/IMG_0112.JPG" /></a></div>
Using bones to make broth is one of <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">the eleven principles</a> that the fabulous Dr. Weston Price discovered during his worldly travels studying the traditional diets of "primitive" people. It is an extremely cost-effective way of loading up on nutrients and healthy fats (especially if you're using bones and/or carcasses that you'd otherwise throw out), and makes soups, stews and <a target="_blank" href="http://forseester.blogspot.ca/2012/11/kitchari.html">kitchari</a> taste amazing!!</p><a name='more'></a>
<p>Start by keeping a large freezer bag in your freezer for any leftover bones and carcasses from your meals. You might want to pull apart the carcasses (with the help of a sharp knife) before freezing them so that they fit in the pot better when you make the broth.</p>
<p>When I buy poultry, I buy whole birds and cut them up myself at home. Breasts, thighs, legs, and wings get frozen for meals, and the carcass and neck (and head and feed if you're lucky enough to get them) go in the large freezer bag with all the other bones and carcasses. This saves money compared to meat that's already been cut up, <i>and</i> leaves you with carcasses for making bone broth!</p>
<p>Alternatively, you can buy cut up beef bones or bird carcasses from farmers or butcher shops for a very good price if you need to make more broth but haven't saved up enough bones/carcasses to fill a pot.</p>
<p>Most recipes will tell you to add vegetables such as onions, carrots, and celery to the pot when making bone broth. I don't bother doing this, because I hate throwing them out after - they've been stripped of most of their nutrients and flavor so they're not much good for cooking, but I feel like I'm wasting money on them. However, I do save vegetable scraps such as celery tops, bits of onion, stems from leafy greens, herb stems, leek tops, potato/yam/squash skins, roasted garlic skins, etc. in the freezer bag with all the bones and add those to the broth so they don't go to waste. You can also cut up and throw in any vegetables that are about to go bad or that you can't find a use for!</p>
<p>One more thing - you can make separate batches of chicken, duck, fish, lamb, or beef broth (or whatever kind of animal bones you are using), but it's absolutely not necessary. Feel free to combine different types of animal bones!</p>
<p>And now I present you with my bone broth recipe. I went through plenty of kitchen disasters, fire alarms, bad-tasting broth, and broth that wouldn't gel while perfecting this method, so you know it's absolutely fool-proof! ;)</p>
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Bone Broth</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li>Enough bones and/or carcasses from any animal (or combination of animals) to fill your largest pot
<li>Leftover vegetable scraps, or any vegetables that are about to go bad or that you can't find a use for, chopped into small pieces (avoid using cruciferous vegetables - they can make broth kind of smelly!)
<li>A tiny splash of vinegar (I use raw apple cider vinegar)
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>If you have a large cleaver or machete, chop up any smaller bones (such as poultry bones) into pieces to expose the lovely nutritious marrow inside.
<li>Dump all your bone pieces and/or carcasses into your pot and cover them with cold filtered water.
<li>Add a tiny splash of vinegar to the water and stir it around a bit.
<li>Let the bones soak in the vinegar water for 30-60 mins. This vinegar soak helps to pull nutrients out of the bones.
<li>Bring the pot to a boil and skim off the scum that rises to the top of the water. When you've skimmed off as much as you can, lower the heat, add the vegetable scraps and cover the pot with a lid. The water should be just <i>barely</i> bubbling, and you shouldn't be able to see any steam escaping. If the pot lid has a hole in it to let steam escape, cover it with a piece of tape!!
<li>Let the pot simmer for 6-24 hours. The longer you simmer it, the more nutrients and fat you are extracting from the bones! Check on it every couple hours or whenever you have time. You are looking for 3 things:
<ul>
<li>Has the water level gone below the top of the bones? If so, add more filtered water so everything is covered.
<li>Is the broth about to turn from golden to brown? If so, there is probably a fair bit of meat in the pot (ie. you are using lots of bird carcasses) and it's probably time to take it off the heat. To me, the browner the broth gets, the worse it tastes.
<li>Taste the broth so you can get to know how long it needs to simmer before it's just the way you like it.
</ul>
<li>Take the pot off the heat and pour everything through a metal colander into a large glass or stainless steel bowl. Sift through everything in the colander to see if there are any pieces of fat, marrow, meat, etc. that you want to keep and use later. I usually throw out any leftover muscle meat - It's so tasteless and dry that I can't seem to find any way to make it palatable!
<li>Wash out the pot. Pour the broth back into the pot and bring it to a gentle boil to reduce it. This concentrates the flavor, helps it gel and makes it take up less space in your freezer. Taste it every few minutes until it's as strong as you want it, and remove it from the heat.
<li> Let the broth cool a bit, then pour it into glass jars, no more than 3/4 full since liquid expands when it's frozen (I had to break a lot of jars before I learned this lesson!). Put the jars in the fridge until they are cool enough that you can comfortably hold them in your hands, since they will also break if there is too much of a temperature difference in the freezer. Move the jars to the freezer, or else use the broth right away - it won't last more than a few days in the fridge. When refrigerated, the broth should ideally have a jello-like consistency with a layer of fat at the top. This means it contains plenty of super-nutritious gelatin! Generally the healthier the animal was, the more gelatin there will be in the bones.
</ol></p></fieldset><br />
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-60695272557363912962013-01-05T00:36:00.000-08:002014-03-24T00:43:03.044-07:00Fresh Ginger Tea<p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhofKmXbTqRCfqiSHTUgLHxpAvoqQc9s046igryk6d9X4CXDcTB36I7mSo-Oi0eCE3gn1Woo1thdVZ_hzKhv4QW3q_g2JFGjsnASt-UwxKyM-R1Ad-oPuW8q2zNPNwFFlAobcrhYxr9_YU/s1600/tea.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="258" width="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhofKmXbTqRCfqiSHTUgLHxpAvoqQc9s046igryk6d9X4CXDcTB36I7mSo-Oi0eCE3gn1Woo1thdVZ_hzKhv4QW3q_g2JFGjsnASt-UwxKyM-R1Ad-oPuW8q2zNPNwFFlAobcrhYxr9_YU/s320/tea.JPG" /></a></div>
My name is Jessica, and I'm a gingerholic.</p>
<p>Since I discovered fresh ginger tea, it's been the only tea I ever make. I have it every day, sometimes so much that it replaces all the water I drink! I am hopelessly, fabulously addicted to it and I've managed to get many of my friends and family addicted too! It's spicy and sweet at the same time, with a fresh, bright, energizing flavor.</p>
<p>Ginger is one of my favorite foods, which is lucky for me because it's renowned for its health benefits and has been used in Chinese medicine for thousands of years to treat many different ailments. Here are some of the things ginger is most famous for:<a name='more'></a>
<ul>
<li><b>Treating nausea</b>, including nausea caused by motion sickness, seasickness, morning sickness, chemotherapy, stomach flu, food poisoning, etc.
<li><b>Powerful anti-inflammatory</b>, particularly noted for treating arthritis.
<li><b>Digestive aid</b> - ginger is an effective treatment for gas, bloating, and any other form of digestive distress.
<li><b>Boosts the immune system</b> - ginger is your best friend if you are coming down with a cold or flu. Adding cinnamon to your ginger tea is especially effective for clearing up a stuffy nose!
</ul></p><br />
<h3>How to make it</h3>
To make fresh ginger tea, simply cut up fresh ginger root into small pieces with a sharp paring knife. Put the pieces in a mug, fill it with boiling water, and let it steep for a few minutes until it's nice and spicy. You can peel the ginger with the edge of your paring knife first if you find it tastes better, but I don't bother since I never notice the difference. I usually use about 1/4 cup of ginger pieces for a nice tall mug of tea. You can re-use the same ginger many times, maybe adding more pieces every so often to keep it strong!
<p>One more thing: ginger is one of those foods that tastes <i>way</i> better if it's organic. Organic ginger is stronger too, so you won't need to use as much.</p>
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</div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com1tag:blogger.com,1999:blog-4353688972080614670.post-9797463182174902882012-12-16T17:13:00.000-08:002014-03-24T00:50:01.501-07:00Coconut Raisin Almond Date Butter<p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAVqo7it4PRNjrQht_U6fn7Lrf6f7fSwEWsw1o5HLX3H6WKD8YLUgpoM3sdKbX8f9hfBvu3tfazJURirlUxM-Yqko2g4ATMWRaxoCnSSnW7OGupX-zJ_26cYvC1J50DAnVWPL2KBZ14Q0/s1600/butter.jpg" imageanchor="1" style="clear:left; float:left; margin-right:1em; margin-bottom:1em"><img border="0" height="188" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAVqo7it4PRNjrQht_U6fn7Lrf6f7fSwEWsw1o5HLX3H6WKD8YLUgpoM3sdKbX8f9hfBvu3tfazJURirlUxM-Yqko2g4ATMWRaxoCnSSnW7OGupX-zJ_26cYvC1J50DAnVWPL2KBZ14Q0/s320/butter.jpg" /></a></div>
This is amazing as a snack, dessert, or even for breakfast! If you want to impress someone or give it as a gift, roll it into balls and roll the balls in cinnamon or almond pieces. This method will only work if the almonds have been dehydrated, since the butter will be too soft otherwise, and you will have to grind some of the almonds in your food processor first if you want to use them as a coating.<a name='more'></a></p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Coconut Raisin Almond Date Butter</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<ul>
<li>1½c unpasteurized almonds, <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soaked, peeled, and dehydrated</a>.
<li>⅓c + 2 Tbsp raisins, soaked in warm water for ~5 mins
<li>6-7 Medjool dates, pitted
<li>2½ tsp cinnamon
<li>¼c coconut oil
<li>1 pinch unrefined sea salt or rock salt
</ul></p>
</fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Blend everything in a food processor until smooth.
<li>Grab a spoon and dig in!!
</ol></p></fieldset><br />
</fieldset></p>
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<!--End mc_embed_signup--></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-6409858382218297162012-12-15T00:55:00.000-08:002014-03-24T00:43:03.049-07:00Potato Subji (Indian Spiced Potatoes) with Fresh Herb Raita<p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAdT6lRre8fRFEthg9vNSNbJS-mg9vFJUm44hL82icD7T5kOfgNB9Y51EfHBDkttomhbNkqWJujEuqXSNvjhb9ppAOsHDnWqaEM1t9T7qIQ9jLLjifuPwWQKpW_aowfnfpu04ELAZr8vx/s1600/potatoes.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAdT6lRre8fRFEthg9vNSNbJS-mg9vFJUm44hL82icD7T5kOfgNB9Y51EfHBDkttomhbNkqWJujEuqXSNvjhb9ppAOsHDnWqaEM1t9T7qIQ9jLLjifuPwWQKpW_aowfnfpu04ELAZr8vx/s320/potatoes.jpg" /></a></div>
This is my all-time favorite way to make potatoes! If you are fortunate enough to have access to raw milk, definitely make your own kefir or yogurt for the raita - it will be cheaper, tastier, and full of wonderful probiotics and enzymes, which are essential for good digestion, longevity, and <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">optimal health</a>! Try eating enzyme-rich foods with every meal and you will be ASTOUNDED at how much energy they give you. This is because they are taking much of the burden off your digestive system by helping to digest your food before it even leaves your stomach!<a name='more'></a></p>
<p>Foods high in enzymes include fermented foods and beverages (the richest source), raw dairy (especially fermented raw dairy products like yogurt and kefir), raw meat, raw honey, raw grapes, figs, and tropical fruits (including avocado, dates, banana, papaya, pineapple, kiwi, and mango), and truly cold-pressed (raw) oils. Keep in mind that these enzymes are destroyed at a wet temperature of 118ºF, or a dry temperature of about 150ºF. Hint: a liquid has reached 118ºF if it's too hot to hold your fingers in!</p>
<p>Raita is an Indian condiment made from yogurt mixed with herbs, spices, and/or vegetables like cucumber or beets. It pairs wonderfully with heavily spiced or spicy foods because it's so cooling. I used kefir when I made this, since I'm totally addicted to it right now, and it turned out great! Kefir is like a thinner, slightly more tart version of yogurt.</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Potato Subji with Fresh Herb Raita</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p><b>Potatoes</b>
<p>Adapted from <a target="_blank" href="http://www.amazon.com/Ayurvedic-Cooking-Self-Healing-Usha/dp/1883725054">Ayurvedic Cooking for Self-Healing</a>. Be very generous with the spices!!!</p>
<ul>
<li>Potatoes, washed and cubed
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">Ghee</a> or duck fat, for sauteing (vegans can use coconut oil)
<li>Onion, peeled and sliced (optional)
<li>Chicken (optional)
<li>4 parts black mustard seeds
<li>4 parts cumin seeds
<li>2 parts ajwan seeds
<li>1 part turmeric
<li>1 pinch hing (otherwise known as asafoetida), or to taste
<li>1 pinch cayenne pepper, or to taste
<li>Unrefined sea salt or rock salt, to taste
</ul></p>
<p><b>Raita</b>
<ul>
<li>Yogurt or kefir
<li>Plenty of chopped fresh herbs such as cilantro, chives, green onion, dill, basil, or parsley (I used cilantro and green onion)
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>If you are using chicken, put it in a small glass baking dish, like <a target="_blank" href="http://www.amazon.com/Pyrex-Bakeware-2-Quart-Casserole-Dish/dp/B0000CF3UW">this one</a>. Put the lid on the baking dish and bake at 375ºF until no trace of pink remains (cut it open and check).
<li>If you are using onion, caramelize the onion slices in <a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">ghee</a> or duck fat (read <a target="_blank" href="http://forseester.blogspot.ca/2012/10/stainless-steel-cookware-101.html">this post</a> to learn how).
<li>Grind mustard seeds, cumin seeds, and ajwan seeds in a mortar and pestle or spice grinder.
<li>Heat a generous amount of <a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">ghee</a> or duck fat in a pot over medium-low heat, and add the spices. There should be enough oil that none of the spices are dry or sticking to the bottom of the pot. When the spices start to smell very fragrant (about 1 minute), dump in the potato cubes and stir them around to coat them with the spices.
<li>Add an inch or two of water to the pot, cover, and turn up the heat to medium. The water and steam will cook the potatoes. Every 5 mins or so, stir the potatoes and poke them with a fork to see whether they're tender. Add more water if needed. When the potatoes are tender, remove the lid, turn up the heat to high, and stir constantly until the rest of the water has evaporated. Add plenty of salt, to taste.
<li>While the potatoes are cooking, make the raita by mixing the yogurt or kefir with plenty of chopped fresh herbs.
<li>Shred the cooked chicken with two forks and toss it with the potatoes, caramelized onions, and extra <a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">ghee</a> or duck fat. Serve with the raita for dipping, or dump the raita on top and mix it all together!
</ol></p></fieldset><br />
</fieldset></p>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-41728207787417539612012-12-13T16:14:00.001-08:002014-03-24T00:52:58.525-07:00Spicy Lemon, Basil and Roasted Garlic Hummus<p><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy1l38axKURDkxyIEhyx1UI7-ojnyVsKIZ-HjChmBy7uyisdmgydYjyQDxkmUw2TnnLGpnPSwPJrhtiTwtFmUTK3zr9TsLMaFea2qArxryuea4HdMZYZ402gMQbxVKSEthTGTa_wev845/s1600/hummus.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="235" width="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy1l38axKURDkxyIEhyx1UI7-ojnyVsKIZ-HjChmBy7uyisdmgydYjyQDxkmUw2TnnLGpnPSwPJrhtiTwtFmUTK3zr9TsLMaFea2qArxryuea4HdMZYZ402gMQbxVKSEthTGTa_wev845/s320/hummus.jpg" /></a></div>
This hummus is absolutely bursting with bold, vibrant flavors! My favorite way to eat it is wrapped in lettuce leaves with a tiny drizzle of raw honey. For a more traditional hummus, simply omit the lemon, basil, and cayenne.</p>
<p>Traditionally, a lot of time and care was put into preparing beans, resulting in optimal digestibility and nutrition. These days traditional methods have been largely abandoned in favor of canned beans and time-saving shortcuts, and the result is that beans have been given a "musical" reputation. Here are some tips for preparing beans so that your body stays nourished and your tummy stays happy:<a name='more'></a>
<ul>
<li>Soak the beans in warm filtered water for 24-48 hours. Change the water if it gets cloudy or if foam appears on the surface. See <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">this post</a> for more information on the benefits of soaking!
<li>Cook beans with kombu seaweed. This improves digestibility by helping to break down complex sugars in the beans. It also tenderizes, enhances flavor and adds lots of vitamins, minerals, and trace minerals. Use a 2-inch strip of kombu per cup of beans.
<li>Simmer the beans gently rather than boiling them; boiling will keep them from softening.
<li>Never add salt to beans while they're cooking! This will also keep them from softening.
<li>Be sure to skim off any foam that rises to the surface while cooking.
<li>Change the cooking water if it starts to look murky.
</ul>
As you can see, preparing beans properly takes a bit of time and preparation. If you don't have time to follow all these steps, just do as much as you can - following any one of these steps is better than nothing! You will be rewarded with DELICIOUS, tender, satisfying beans, and most importantly, <i>no indigestion!</i> Nutritional benefits aside, you will also save a ton of money if you cook your own beans rather than buying them canned!</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Spicy Lemon, Basil and Roasted Garlic Hummus</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
<ul>
<li>¾c chickpeas (about 2c cooked chickpeas)
<li>¾ Tbsp whey, fresh squeezed lemon juice, or raw apple cider vinegar
<li>1½ inch strip kombu seaweed (see note above - optional but highly recommended!)
<li>⅓c + 3 Tbsp <a target="_blank" href="http://forseester.blogspot.ca/2012/12/roasted-sesame-tahini.html">roasted sesame tahini</a>
<li>3 Tbsp extra virgin olive oil
<li>2 medium cloves <a target="_blank" href="http://forseester.blogspot.ca/2012/12/how-to-roast-garlic.html">roasted garlic</a>
<li>2 organic lemons
<li>½c tightly packed fresh basil leaves
<li>¾ tsp cayenne pepper
<li>Unrefined sea salt or rock salt, to taste
<li>Lettuce leaves, to serve (optional)
<li>Unpasteurized honey, to serve (optional)
</ul>
</p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soak</a> chickpeas in warm filtered water for 24-48 hours. Change the water if it starts to look murky or if bits of foam appear on the surface.
<li>Wash the chickpeas until water runs clear. Transfer to a pot, cover with water, add kombu and bring to a simmer (it's best not to boil beans because this will make them tougher). Cover and continue to simmer, adding more water as needed and changing the water if it gets murky. Skim off any foam that rises to the top. The chickpeas are done when they are <i>very</i> soft. Be patient!!! This can take anywhere from 40 mins to almost 2 hours, depending on how fresh the chickpeas are. Tough beans are very hard to digest and will result in a chunky hummus!
<li>Drain the chickpeas and wash them until water runs clear.
<li>Blend chickpeas with all other ingredients in a food processor, scraping down the sides as needed, until the hummus is smooth and creamy.
<li>Serve hummus with a tiny drizzle of unpasteurized honey, wrapped in lettuce leaves!
</ol></p></fieldset><br />
</fieldset></p>
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</div></div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-81260285476885227122012-12-10T23:53:00.000-08:002014-03-24T00:43:03.067-07:00How to roast garlic<p>I much prefer the mild, earthy flavor of roasted garlic to the overpowering bite of raw garlic, so I keep a bulb of roasted garlic in the fridge at all times to add to my cooking. This way there is also no need to tediously mince or crush garlic, and your fingers won't smell of garlic for days!</p>
<p>Roasting garlic is very, very simple. It does not need to involve olive oil, tin foil, or chopping of any kind. You don't even need to use a single dish or utensil!<a name='more'></a> Simply peel off the papery outer layers of the garlic, leaving the cloves attached to the root, and pop it in the oven until the cloves feel nice and soft when you press them with your fingers. You can roast it at any temperature, from 275°F to 400°F. The higher the temperature, the less time it will take. To save electricity and time, I usually just stick it in the oven while I'm baking something else.</p>
<p>Easy! :)</p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-22964931834619374722012-12-09T23:25:00.000-08:002014-03-24T00:54:19.367-07:00Roasted Sesame Tahini<p>Tahini is another word for sesame seed butter. Any nut or seed can be made into butter if you process it for 5 mins or so in a food processor, but for some reason tahini got its own special name!</p>
<p>Making your own tahini will save you tons of money, plus you can make it with <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soaked</a> sesame seeds and roast it just the way you like it. I always keep a bag of soaked and roasted sesame seeds handy in case I want to make tahini or <a target="_blank" href="http://forseester.blogspot.ca/2012/11/tahini-sauce.html">tahini sauce</a>. Do this if you aren't planning to use the tahini right away, since whole seeds keep longer than ground ones!<a name='more'></a></p>
<p>Alternatively, you can dehydrate the sesame seeds rather than roasting them to make an enzyme-rich raw sesame tahini.</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Roasted Sesame Tahini</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
<ul>
<li>Unhulled sesame seeds
<li>Unrefined rock salt or sea salt, to taste (optional - I salt my tahini to save time because everything I use tahini in gets salt added to it anyways!)
</ul>
</p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soak</a> sesame seeds for 8-10 hours in filtered water and rinse them very well.
<li>Preheat your oven to 310°F.
<li>Dump the sesame seeds onto 1 or 2 baking sheets. If the sesame seeds are pretty much in a single layer, you will not need to stir them; otherwise, you will need to stir them periodically while roasting since the ones on the outside will roast faster.
<li>Put the baking sheets in the oven and roast for 20 mins to 1½ hours, depending on how high the sesame seeds are piled up. Take them out and stir them every 20 mins or so if necessary. When the heavenly smell of roasted sesame seeds starts to fill your kitchen, start checking on them more often. Taste them each time until they are just perfect - they should be nice and browned.
<li>Remove baking sheets from the oven and allow the sesame seeds to cool until they can be easily handled. At this point, you can store them in jars, containers or plastic bags until you want to make them into tahini.
<li>Process the sesame seeds in a food processor until very smooth and creamy, stopping to scrape down the sides as needed.
<li>If you want to use salt, add it a bit at a time and process each time until it's as salty as you want it to be.
<li>Store tahini in a glass container in the fridge.
</ol></p></fieldset><br />
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-58781007232476305182012-11-28T03:01:00.000-08:002015-11-09T12:37:26.393-08:00Dr. Weston Price and the greatest nutrition study ever conducted<p>
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Dr. Weston Price was a brilliant dentist whose groundbreaking nutrition study during the 1930's filled an enormous gap in modern society's knowledge of nutrition. I tried countless "healthy diets" to try and relieve my chronic stomach pain, bloating and fatigue before stumbling upon his work - vegan, vegetarian, raw, paleo, grain-free, alkaline, Ayurveda, food combining, etc. - and I remember being extremely frustrated at the amount of conflict between the nutritional studies backing each of these "healthy diets". Furthermore, my stomach pain persisted, and every diet I tried took an enormous amount of self-discipline - I had a constant feeling of deprivation, like my body was opposed to my efforts to be healthy and wouldn't stop begging me for the "bad foods".</p>
<p>The moment I read about Dr. Weston Price, I knew my search was over. Finally, here was someone with the good sense to simply find the healthiest people in the world and ask them what they were eating!</p>
<p>Dr. Price travelled to many remote corners of the Earth in search of isolated "primitive" people who were still providing for themselves and living off the knowledge of their ancestors, and who hadn't yet been touched by the "modern foods" of the industrial revolution. His theory was that these people would be much healthier than the people living in modern cities, and he was absolutely right.<a name='more'></a></p>
<p>What he found was astounding. The isolated people he studied were free of degenerative disease, mental disorders and behavioral problems. Almost none of them had cavities or tooth decay, despite the fact that they didn't practice dental hygiene, and their teeth were perfectly straight. They were strong and energetic and healthy, even in old age, and able to thrive in even the most extreme temperatures and harsh environments.</p>
<p align="center"><center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUARhJRQyjYkq3Bs5QPSFSXSSCvULnhVBgQjFL0YqKR8bR6Xexv6cpbQpfNkEj6mYS7cy3MMIaGDZPQIWOWTPntqTHFpzgVmZST6KwOenp3N01cd3wKBQzpMBkDY_0qv3U3_mLbosSj40/s1600/napd-childrenrow.jpg" imageanchor="1" ><img border="0" style="width:70%;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUARhJRQyjYkq3Bs5QPSFSXSSCvULnhVBgQjFL0YqKR8bR6Xexv6cpbQpfNkEj6mYS7cy3MMIaGDZPQIWOWTPntqTHFpzgVmZST6KwOenp3N01cd3wKBQzpMBkDY_0qv3U3_mLbosSj40/s320/napd-childrenrow.jpg" /></a></center></p>
<p>Dr. Price had samples of their native foods sent to him in Cleveland and studied them in his laboratory. He found that their diets contained at least four times the minerals and water-soluble vitamins (vitamin C and the B vitamins) as the American diet of his day, and at least ten times the fat-soluble vitamins A, D, and K<sub>2</sub>. He would surely find an even greater difference these days due to industrial farming and concentrated animal feeding operations.</p>
<p>Furthermore, he found that as soon as modern foods were introduced into these remote areas, the health of the natives would immediately begin to deteriorate. Degenerative and infectious diseases began to set in, teeth started decaying, and children would be born with crowded and crooked teeth, narrowed faces, deformities of bone structure and reduced immunity to disease.</p>
<p>The diets Dr. Price studied were vastly different from each other: for example, there were the Swiss living off rich raw dairy products and rye bread, Eskimos living off fish, marine animals and seal blubber, Gaelic fishermen eating mostly fish and oats, and African cattle-keeping tribes eating mostly meat, blood and milk. Some of the healthiest people he studied ate hardly any plant foods! His research proved that nourishing your body isn't about the <i>types</i> of foods you eat - it's about <i>quality and proper preparation!!</i></p><br />
<h3>The 11 Principles</h3>
<p>Despite the wide variety of diets Dr. Price studied, his findings can be summarized into 11 principles that they all had in common. Of all the "healthy diets" I've tried, no other has given me so much relief or made me feel as nourished and satisfied as following these 11 principles. I will probably be following these principles until the day I die! :)<br />
<ol>
<li><b>No refined or denatured foods</b>, including refined grains, refined sugar, corn syrup, <a target="_blank" href="http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought">agave nectar</a>, pasteurized dairy, skim/low fat dairy, <a target="_blank" href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html">refined or hydrogenated fats/oils</a>, protein powders, table salt, preservatives, additives, artificial sweeteners, and canned foods.
</li><br />
<li><b>Every diet contained animal products</b> - meat, eggs, fish, seafood, fish eggs, insects, and/or dairy. There are a number of essential nutrients found in plant foods that are much more abundant and much more easily assimilated by the human body when obtained from animal foods instead. These include calcium, magnesium, iron, zinc, copper, and vitamin B<sub>6</sub>. Even more importantly, there are a number of essential nutrients found <i>only</i> in animal products: vitamins A, D, and K<sub>2</sub> (also known as the "fat-soluble activators"), vitamin B<sub>12</sub>, cholesterol, and very long chain, superunsaturated fatty acids. <i>[Note: despite what many think, the "vitamin A" in plant foods isn't truly vitamin A; it's beta-carotene, and although some <u>adults</u> can convert it to vitamin A, they do so very poorly.]</i><br /><br />
The importance of vitamins A, D, and K<sub>2</sub> was one of Weston Price's greatest discoveries. He actually discovered vitamin K<sub>2</sub>; at the time he called it "Activator X". He called these vitamins the "fat-soluble activators" because he found that they are absolutely essential for the body to be able to make use of protein and minerals in the diet: "It is possible to starve for minerals that are abundant in the foods eaten because they cannot be utilized without an adequate quantity of the fat-soluble activators!" (A quote from Dr. Price's book <i>Nutrition and Physical Degeneration</i>). <br /><br />
If you are vegan or planning on trying veganism, please listen very closely to your body and honor any cravings you may have for animal products. Many peoples' bodies simply can't thrive on vegan or even vegetarian diets. :) If you're doing it for the animals, know that it is absolutely possible to find raw milk and eggs from healthy, happy, free-ranging animals. You just have to ask around and make some contacts with local farmers!<br /><br />
If you want to read more, <a target="_blank" href="http://www.westonaprice.org/about-the-foundation/vegetarian-tour">this page</a> on the Weston Price Foundation website contains a number of articles related to the Foundation's stance on vegan and vegetarian diets.
</li><br />
<li><b>Every diet contained some raw animal products</b>, such as raw meat, raw eggs, raw fish or seafood, raw fish eggs, raw insects, and my favorite, raw dairy.
</li><br />
<li><b>Extreme nutrient density</b>! The foods these people ate were incredibly nutrient-rich. In particular, the animal products they ate were absolutely loaded with the fat-soluble activators, since the animals they came from spent their lives <i>in the sunlight eating their natural diets!</i> Furthermore, organs and fats were preferred over muscle meat since they contain a <i>much</i> denser supply of nutrients. When the hunting was good, muscle meats were often thrown away or fed to the dogs. Liver in particular is one of the most nutrient-dense foods you can possibly eat, and the Weston Price Foundation recommends eating it regularly for optimal health!<br /><br />
When it comes to plant foods (fruits, vegetables, legumes, grains, nuts, etc.), eat plants grown from healthy soil rather than sprayed with fertilizers - these are a band-aid solution to the problem of depleted soils caused by industrial agriculture and poor crop rotation. In other words, buy organic plant foods. Even better, grow your own plant foods or find a farmer who grows plant foods from "heirloom" seeds! Although organic plants are far superior to conventional plants, they're becoming less nutritious due to cross-breeding to maximize efficiency and feed the growing demand. "Heirloom" is a name for plants that are "still maintained by gardeners and farmers, particularly in isolated or ethnic communities; they may have been commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture".<br /><br />
Finally, buy fresh, locally grown produce since vegetables and fruits lose more nutrients the longer they sit after being picked. Produce shipped from far away also needs to be picked before it ripens so that it doesn't go bad by the time it reaches the store. If fruits and vegetables are allowed to ripen while still attached to the plant, they will contain loads more nutrients, particularly vitamin C. Another great reason to grow your own or start visiting farmer's markets!
</li><br />
<li><b>High levels of enzymes and beneficial bacteria</b>. The best sources for these by far are fermented foods, such as lacto-fermented vegetables, kombucha, kvass, kefir, yogurt, etc. Other great sources include raw animal products (listed above), raw honey, raw coconut, dates and other tropical fruits, and truly cold-pressed (raw) oils. When food contains plenty of enzymes, the body is spared from making them which means less energy spent on digestion and more energy for everything else! Try to eat the above foods raw whenever possible. If you get stomachaches or have weak digestion, including something fermented with every meal will be extremely beneficial for you!
</li><br />
<li><b>All seeds were soaked or sprouted</b>. This includes grains, beans, and nuts too. This one seems to surprise people a lot, but it's a vital piece of traditional knowledge that desperately needs to be revived. See <a href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html" target="_blank">this post</a> for everything you need to know about soaking and sprouting, including why it's so incredibly important!
</li><br />
<li><b>30-80% of calories obtained from fat, with only ~4% from polyunsaturated fats</b> (fats that are liquid even when chilled). <i>Every village Weston Price studied</i> ate <i>high fat diets with plenty of saturated fat!</i> It's time to dispel the myths that low-fat diets are healthy for us and saturated fats and cholesterol are bad for us once and for all. They are completely wrong and based on very faulty evidence. This has been proven time and time again, yet our society continues to cling to low-fat, vegetable-based diets hoping these will keep us healhy. Rather than cutting out fat, focus on eating fats from healthy, happy animals eating their natural diets and living in the sunlight and fresh air. Eat fresh, unrefined vegetable oils pressed from organic seeds/nuts/olives/coconuts and avoid <a target="_blank" href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html">hydrogenated fats</a> such as margarine and shortening at all costs. Finally, <i>eat as much fat as you feel like eating!!!</i> Your body knows exactly how much fat it needs, so never restrict yourself! FAT DOESN'T MAKE YOU FAT. Low-fat diets and poor-quality fats make you fat, since they don't provide your body with the nutrients it needs, so it puts on weight to protect itself from starving! See <a href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html" target="_blank">this post</a> for more on fats and oils.
</li><br />
<li><b>Nearly equal amounts of omega-6 and omega-3 fatty acids</b>. Once again we come back to the difference between animal products from free-roaming animals eating natural diets vs. confined animals eating man-made feed. Consumption of commercial eggs, dairy, fish, etc. has led to a massive imbalance in the ratio of omega-6 to omega-3 fatty acids in modern civilization, not to mention a wide-spread deficiency in omega-3 fatty acids. Example: an egg from a pastured chicken contains the ideal balance of these fatty acids and a significant amount of omega-3's, while an egg from a battery chicken lacks omega-3's and has an omega-6:omega-3 ratio of approximately 20:1! Results are similar when comparing wild vs. farmed fish.
</li><br />
<li><b>All diets contained some salt</b>. Salt is essential for brain development, good adrenal function, and digesting protein and carbs! Use unrefined sea salt or rock salt to follow the first principle.
</li><br />
<li><b>All traditional cultures made use of bones</b>, usually by making them into <a href="http://forseester.blogspot.ca/2013/04/bone-broth.html" target="_blank">bone broth</a>.
</li><br />
<li><b>Provisions were made for future generations</b>. Special nutrient-dense foods, such as fish eggs and shark liver oil, were given to parents-to-be (yes this includes the father - healthy sperm makes healthy babies!), pregnant and nursing women, and growing children. Often these foods were considered sacred, and people would go to great lengths to obtain them.
</li>
</ol><br />
<h3>The 12th Principle?</h3>
<p>There's one more principle that should be added to this list which is extremely important. If you've been eating a "modern diet" you may be used to craving refined grains and sugar and other "junk foods" all the time. As you start following these principles, your cravings for refined foods will disappear, and you will notice that they are replaced by cravings for a wide variety of very specific things. For example, at different times I've found myself with intense cravings for cayenne pepper, yams, oatmeal, eggs, ginger, leafy greens, <a target="_blank" href="http://forseester.blogspot.ca/2012/12/roasted-sesame-tahini.html">tahini</a>, matcha, dates and coconut, <a target="_blank" href="http://forseester.blogspot.ca/2012/11/kitchari.html">kitchari</a>, beef, bacon, nut butters, cilantro, even alkalized water... and of course I never stop craving raw milk!</p>
<p>In addition to following Weston Price's 11 principles, <i>honoring these cravings is one of the best things you can possibly do for your body!</i> It doesn't matter how ridiculous the craving seems to you; your body is telling you exactly what it needs, so trust its innate knowledge above all else! I believe that our bodies are infinitely more intelligent than any of the latest nutritional science. Don't be tempted into any diets that restrict the types of foods you can eat, and never force yourself to eat something you don't feel like eating. Principle number 12 is:
<ol start="12">
<li><b>Listen to your body and give it exactly what it asks for!!! :)</b></ol></p><br />
<h3>In Summary...</h3>
<p><ul>
<li>No refined or denatured foods
<li>Soak all seeds
<li>DO NOT restrict your fat intake!
<li>Eat animal products, bone broth, and plenty of fermented and high-enzyme foods
<li>Eat some animal products raw
<li>Meat and other animal products must come from wild or pastured animals that spend their lives <i>outdoors, in the sunlight eating their natural diets!</i> (Organic is a bonus but not the most important thing here)
<li>If you eat meat, don't leave out the organ meats and fat
<li>Eat organic and organic heirloom plant foods whenever possible
<li>Eat local produce or even better, grow your own
<li>Listen to your body!
</ul></p><br />
<h3>Additional Resources</h3>
<p><ul>
<li>Check out the <a target="_blank" href="http://www.westonaprice.org/">Weston Price Foundation website</a>! It contains a ton of fantastic nutrition information.
</li>
<li>The Foundation website also has a <a target="_blank" href="http://www.westonaprice.org/local-chapters/find-local-chapter">list of volunteer chapter leaders</a> who can help you track down foods in your area which follow these principles. The list is sorted by country/province/state. There's a good chance there's a chapter leader pretty close to you!
</li>
<li>If you want an amazing read, Dr. Price's book <i>Nutrition and Physical Degeneration</i> is available online <a href="http://www.journeytoforever.org/farm_library/price/pricetoc.html" target="_blank">here</a> or on Amazon <a href="http://www.amazon.com/gp/product/0916764206/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0916764206&linkCode=as2&tag=forsee04-20" target="_blank">here</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=forsee04-20&l=as2&o=1&a=0916764206" style="border: none !important; margin: 0px !important;" width="1" />. It's a fascinating firsthand account of his travels and adventures while studying primitive people all over the world!
</li>
<li>Check out Sally Fallon's cookbook, <i><a target="_blank" href="http://www.amazon.ca/gp/product/0967089735/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0967089735&linkCode=as2&tag=forsee-20">Nourishing Traditions</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=0967089735" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i> - it's full of recipes, stories and information based on Dr. Price's work. Sally Fallon is the current president of the Weston Price Foundation.
</li>
<li><i><a target="_blank" href="http://www.amazon.ca/gp/product/0982338317/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0982338317&linkCode=as2&tag=forsee-20">The Nourishing Traditions Book of Baby & Child Care</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=0982338317" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i> is another book by Sally Fallon that provides recipes and nutrition advice for babies and growing children based on Weston Price's work, as well as childcare advice and natural treatments for a number of childhood illnesses.
</li>
<li>Here's a fascinating video of Sally Fallon speaking at the 2012 Wise Traditions Conference in London about Weston Price's travels, the 11 principles and what makes a healthy diet.</ul>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com1tag:blogger.com,1999:blog-4353688972080614670.post-31880580699967801112012-11-24T01:49:00.000-08:002014-03-24T00:43:03.029-07:00Roasted Spiced Buttercup Squash and Chicken Salad<p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR4LL0xV8UlxQQ3Ux0rFbXkhldjsKYEp8-BnthtY19Z_C4IXWFMRpKBBxZXDMlckX-y9SStMW7d5POP71jTQrKtgMaQyp6Q-h3d6Fpzp__ZMpzP5S5yqJ-mIpPHGsULDkGFwtM4WtmxKZ/s1600/salad.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="255" width="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCR4LL0xV8UlxQQ3Ux0rFbXkhldjsKYEp8-BnthtY19Z_C4IXWFMRpKBBxZXDMlckX-y9SStMW7d5POP71jTQrKtgMaQyp6Q-h3d6Fpzp__ZMpzP5S5yqJ-mIpPHGsULDkGFwtM4WtmxKZ/s320/salad.jpg" /></a></div>
A friend and I invented this recipe when I was at his place for dinner. His family owns an organic farm from which he got a big beautiful buttercup squash for us to experiment with. It was my first time having buttercup squash, but somehow I managed to season it just right on my first try! I'm finally starting to get the hang of this spice-mixing thing.</p>
<p>This salad is absolutely bursting with color and flavor, and it's hearty enough to be an entire meal in itself! Vegetarians or vegans can substitute chopped roasted walnuts for the chicken. Just <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">soak</a> the walnuts, wash them and spread them out on a baking sheet, and roast them in the oven at 310°F until they smell perfect.<a name='more'></a></p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Roasted Spiced Buttercup Squash and Chicken Salad</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
<ul>
<li>1 buttercup squash
<li>extra virgin olive oil
<li>chicken (a mix of dark meat and light meat is best)
<li>lettuce
<li>very thinly sliced red onion
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">sprouts</a> (we used sunflower sprouts - sesame sprouts would be another excellent choice)
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/11/tahini-sauce.html">tahini sauce</a>
</ul>
Buttercup squash seasoning:
<ul>
<li>5 parts paprika
<li>5 parts cumin
<li>2 parts cinnamon
<li>1 part cayenne pepper, or to taste
<li>plenty of unrefined sea salt or rock salt
</ul>
Chicken seasoning:
<ul>
<li>5 parts paprika
<li>3 parts black pepper
<li>2 parts dried thyme
<li>1 part cayenne pepper, or to taste
<li>plenty of unrefined sea salt or rock salt
</ul>
</p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Preheat oven to 380°F.
<li>Put your chicken in a small glass baking dish, like <a target="_blank" href="http://www.amazon.com/Pyrex-Bakeware-2-Quart-Casserole-Dish/dp/B0000CF3UW">this one</a>. Rub the chicken seasoning into the chicken. Put the lid on the baking dish and put the chicken in the oven.
<li>Peel the buttercup squash with a sturdy vegetable peeler or paring knife. The skin can be left on if you like - it's quite tasty and softens up a lot when you roast it, but we took it off when we made this! Cut buttercup squash in half and scoop out the seeds and stringy flesh. Slice the squash into strips, about 1/2in thick, and then cut the strips into cubes.
<li>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiA5Y_OmSrLXjRjbvpXR8WSLfPqswD_u-dJp8PUiCSL3AMS-sgA64uIcY5rVWLuos4LI4kv0JTh3Ev_OPRgoe7yIXlCZjuTnSzv8AluDrxQ09Dw-RB2QmXpf7aqscCD6R8910EcMdA50t/s1600/squash.jpg" imageanchor="1" style="clear:right; float:right; margin-left:10px; margin-bottom:10px; margin-top:10px;"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiA5Y_OmSrLXjRjbvpXR8WSLfPqswD_u-dJp8PUiCSL3AMS-sgA64uIcY5rVWLuos4LI4kv0JTh3Ev_OPRgoe7yIXlCZjuTnSzv8AluDrxQ09Dw-RB2QmXpf7aqscCD6R8910EcMdA50t/s200/squash.jpg" /></a></div>
Pour some olive oil into a mixing bowl (about 1 Tbsp per pound of squash). Dump all your cubed buttercup squash into the mixing bowl, and sprinkle plenty of the buttercup squash seasoning on top. Toss the buttercup squash around in the mixing bowl until it's all evenly coated in the spices.
<li>Spread the squash out on a baking sheet and put it in the oven along with the chicken.
<li>While those are baking, you can arrange your lettuce, onion and sprouts onto plates and prepare your <a target="_blank" href="http://forseester.blogspot.ca/2012/11/tahini-sauce.html">tahini sauce</a>.
<li>The squash is done when it's very soft and a fork or knife slides into it easily, about 20 mins. The chicken is done when there's not a trace of pink left (cut it open and check), about 30-40 mins.
<li>Before adding the chicken to your salad, cut it into pieces and toss the pieces with even more of the chicken seasoning until they are generously coated.
<li>Put the squash and chicken pieces on the salad, drizzle on some tahini dressing and dig in!!
</ol></p></fieldset><br />
</fieldset></p>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-87961066505007828712012-11-22T23:20:00.000-08:002014-03-24T00:43:03.071-07:00Tahini Sauce<p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh07KwHnbO3FpAsjaBI8c9IJ2ZxuU654F3aE_fXcvd69etupFRxXzfS1_qZIByUCmUOCUMXd6turO9Uvh2pqE1OdDKl10woexTu30uRGsTJ-lHDCnunVyQWJRO37xejI7icRrbF4vA35EP/s1600/tahini2.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="203" width="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh07KwHnbO3FpAsjaBI8c9IJ2ZxuU654F3aE_fXcvd69etupFRxXzfS1_qZIByUCmUOCUMXd6turO9Uvh2pqE1OdDKl10woexTu30uRGsTJ-lHDCnunVyQWJRO37xejI7icRrbF4vA35EP/s320/tahini2.jpg" /></a></div>
This sauce is the supreme ruler of all things saucy and flavourful. It has the divine power to turn even the blandest meal into pure blissful awesomeness, using only <i>four ingredients!!</i> Some of my favorite uses for it include:
<ul>
<li>Use it as a salad dressing
<li>Drizzle it onto soups for extra creaminess, flavor and beautiful presentation
<li>Use it as a dip for roasted root vegetable fries
<li>Pour it over a heaping plate of fresh steamed greens
<li>Eat it out of the jar with a spoon!!! (nomnomnom)
</ul><a name='more'></a></p>
<p>As is the case with all simple recipes, the key to success with this sauce is to use quality ingredients. Make your own <a target="_blank" href="http://forseester.blogspot.ca/2012/12/roasted-sesame-tahini.html">roasted sesame tahini</a>, splurge on a delicious, intensely-flavored Italian olive oil, and use fresh organic lemons and unrefined sea salt or rock salt.</p><br />
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Tahini Sauce</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
Amounts are up to you. I seem to make this sauce a bit different every time, depending on what I'm in the mood for.
<ul>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/12/roasted-sesame-tahini.html">Roasted sesame tahini</a>
<li>Fresh squeezed lemon juice
<li>Unrefined rock salt or sea salt (if the tahini isn't salted)
<li>Crushed <a target="_blank" href="http://forseester.blogspot.ca/2012/12/how-to-roast-garlic.html">roasted garlic</a> (optional, highly recommended)
</ul>
</p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Fill a mason jar about 1/2 full with tahini.
<li>Add salt, to taste, if the tahini isn't already salted.
<li>Add lemon juice, to taste.
<li>Mash up roasted garlic with a fork and stir that in too.
<li>Stir in filtered water, a bit at a time to avoid clumping, until desired consistency is reached.
<li>Taste and add more salt, lemon, or garlic if necessary.
<li>When you're done using it, screw on the lid and store it in the fridge. It will last just under a week, but you'll probably finish it long before then! ;)
</ol></p></fieldset><br />
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-76067974215410697362012-11-21T21:40:00.001-08:002014-03-24T00:43:03.058-07:00Ghee (clarified butter)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLm2rcgQufBzB8ymYB1se0MxO1bh8IC4RN_zkXIHK1KazsNZjs_gZsnmd4OJBvJOudIMEJHo-HtRDUUysqa87PXgS7UP6abtDjgfJZwk25uvaVsO9u6YWwFKO28HdG-2Wa57Js7PGGvQa_/s1600/ghee.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="280" width="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLm2rcgQufBzB8ymYB1se0MxO1bh8IC4RN_zkXIHK1KazsNZjs_gZsnmd4OJBvJOudIMEJHo-HtRDUUysqa87PXgS7UP6abtDjgfJZwk25uvaVsO9u6YWwFKO28HdG-2Wa57Js7PGGvQa_/s320/ghee.jpg" /></a></div>
<p>Ghee, or clarified butter, is pure butterfat, and the equivalent of edible liquid gold. It is delightfully sweet with just a hint of caramel flavor, and able to withstand much higher temperatures than butter without browning or burning.</p>
<p><i>That's not even the best part though!!</i> Ghee is lactose-free and casein-free, while still retaining all the fabulous vitamins and nutritional properties of the butter it's made from. It's a dairy product that even those with dairy allergies can enjoy in limitless quantities!</p>
<p>Don't bother buying ghee from the store. It's a rip-off, especially considering the fact that homemade ghee tastes <i>so much better</i> and takes just minutes to make. All you need is a stick of unsalted butter, a pot, a spoon, and a jar or other glass container to keep it in!<a name='more'></a></p>
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Ghee</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
<ul>
<li>Unsalted butter. Use the best organic butter you can find/afford. The darker the color, the more nutritious and tasty it will be!
</ul>
</p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li>Put the butter in a pot and let it melt over low heat. It will start bubbling and making noise.
<li>Start to skim the foam off the top with a spoon. Don't worry about getting all the foam - it will keep on forming, and your only concern right now is being able to see the state of the ghee beneath it.
<li>After a while the noise will become less and the ghee will start to turn transparent. You will be able to clearly see the milk solids sticking to the bottom of the pot. When this happens, turn down the heat very low and watch the milk solids carefully because they brown quickly!
<li>If you want a neutral-flavored ghee you can take it off the heat at this point. Otherwise, you can do what I do and let the milk solids turn golden brown first. This will give the ghee a heavenly nutty/caramel flavor. YUM!!
<li>After taking it off the heat, skim off the rest of the foam and pour the ghee into your jar or glass container. If you are sensitive to dairy, pour it through a mesh strainer lined with a cheesecloth to make sure no foam or milk solids remain.
</ol>
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</p></fieldset><br />
</fieldset></p>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-30692034577826325422012-11-14T23:56:00.000-08:002014-03-24T00:43:03.022-07:00Kitchari<p>This classic Indian rice-and-beans dish is perfect for cleansing, detoxifying, balancing and purifying the body and mind. It is so easy to digest that it gives the digestive system a much-needed rest, leaving more energy for healing and detoxifying, and so nourishing that it can be eaten for every meal of every day for weeks on end. Plus it's DELICIOUS, easy to make, cheap, incredibly adaptable, and keeps very well in the fridge!<a name='more'></a></p>
<p>When my appetite was completely out of whack last winter (I'm talking fleeting glimpses of ravenous hunger at ridiculous times of day/night that would disappear before I could even make it to the kitchen), an Ayurvedic practitioner recommended that I try a one-week Kitchari fast. My appetite stabilized and I continued to eat nothing but Kitchari for more than 3 weeks before I could even think about eating any other food! This dish is a lifesaver in times of havoc and stress, and I continue to make various versions of it once or twice a week.</p>
<p>Kitchari traditionally consists of mung beans, basmati rice (although the rice can be left out if you like) and digestive spices. Which spices you use are totally up to your personal preferences and whatever you happen to be in the mood for. Combining spices is one kitchen art I have yet to master, so I will give you some tried-and-true combinations from <a target="_blank" href="http://www.amazon.com/Ayurvedic-Cooking-Self-Healing-Usha/dp/1883725054">Ayurvedic Cooking for Self-Healing</a>. Feel free also to add any vegetables you like, cut up meat, a cooked egg or two, or serve it on a bed of lettuce leaves, or in lettuce wraps with raw veggies and <a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">sprouts</a>, or topped with plenty of fresh chopped cilantro. <i>The possibilities are endless!!!</i></p>
<p>
<fieldset class="outer-fieldset">
<legend class="outer-legend">Kitchari</legend>
<fieldset class="inner-fieldset">
<legend class="inner-legend">Ingredients</legend>
<p>
<ul>
<li>½c mung beans (or other beans - lentils are a great choice!)
<li>½c brown basmati rice (or other rice/grain - sweet brown rice is fantastic, as is quinoa! You can also leave out the rice if you like.)
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">Ghee</a>, for sauteing (vegans can use olive oil or coconut oil)
<li>½ onion or 1 leek, diced
<li>Freshly ground spices (see variations below)
<li>3c bone broth (vegetarians or vegans can use veggie broth), or water, or a mix of broth and water
<li>Chopped veggies of choice (my favorites are wakame seaweed, broccolini, kale!)
<li>Unrefined rock salt or sea salt, to taste
</ul>
Optional:
<ul>
<li>Small pieces of meat or 1-2 cooked eggs
<li>Additional <a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">ghee</a> or duck fat
<li>Cayenne pepper
<li>Fresh chopped cilantro
</ul></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Method</legend>
<p>
<ol>
<li><a target="_blank" href="http://forseester.blogspot.ca/2012/08/soaking-grains-nuts-seeds-and-legumes_4.html">Soak</a> mung beans and rice for 16-36 hours, or as long as you have time for - the mung beans should be splitting out of their skins.
<li>In a pot over medium heat, melt ghee and <a target="_blank" href="http://forseester.blogspot.ca/2012/10/stainless-steel-cookware-101.html">caramelize</a> the sliced onion or leek. Don't add salt! Beans cooked with salt will take a very long time to soften, if at all!
<li>Turn the heat down to low. Melt more ghee in the pot if necessary and add the spices (there should be enough ghee that they are not dry or sticking to the pot). Stir everything around until the spices smell very fragrant. This only takes about 20-30 seconds - don't burn them!!
<li>Pour the broth and/or water into the pot and turn up the heat to high. Add soaked mung beans and rice.
<li>Bring the kitchari to a boil and skim off any foam that forms on the surface. Lower the heat and add the veggies, except for leafy greens. Cover it and let it simmer until the mung beans start to break up into mush. Continue to skim off foam as necessary.
<li>Stir the kitchari as it thickens for the last few minutes to prevent sticking. If you're using any leafy green vegetables, meat, or eggs, now is the time to add them! Continue stirring, adding more broth or water if necessary, until the rice is nice and tender.
<li>Remove from heat and add salt and optional ghee, duck fat and/or cayenne pepper to taste.
<li>Serve with fresh chopped cilantro, if you like.
</ol></p></fieldset><br />
<fieldset class="inner-fieldset">
<legend class="inner-legend">Spice Combinations</legend>
<p>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMklhP0q2Iu8y6-ClyTlavfD56dtElgaZvlE0GXvPgXedYF62oJ2sVgiwHhdgVKVPg6AMlD_vjGcRTXnDnwpHf7mkoKG46mmOz0dBGIY7vOg5A_pFNC1pLNBQK5aSo8EomcoWmmHNrDrbu/s1600/spices.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="197" width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMklhP0q2Iu8y6-ClyTlavfD56dtElgaZvlE0GXvPgXedYF62oJ2sVgiwHhdgVKVPg6AMlD_vjGcRTXnDnwpHf7mkoKG46mmOz0dBGIY7vOg5A_pFNC1pLNBQK5aSo8EomcoWmmHNrDrbu/s200/spices.jpg" /></a></div>
<b>Combination 1 (my personal favorite!)</b><br />
1 part black or brown mustard seeds<br />
1 part cumin seeds<br />
a few pinches of hing (otherwise known as asafoetida)<br />
tons of turmeric
</p>
<p><b>Combination 2</b><br />
grated fresh ginger<br />
coconut<br />
tons of turmeric<br />
<i>*blend ginger and coconut in a blender with a bit of water. Add this mixture after the turmeric has become fragrant and let it simmer for a minute before adding broth.</i>
</p>
<p><b>Combination 3</b><br />
2 bay leaves<br />
1 part cinnamon<br />
1 part cloves<br />
2 parts cardamom
</p>
<p><b>Combination 4</b><br />
grated fresh ginger<br />
coconut<br />
fresh cilantro<br />
1-2 bay leaves<br />
2 parts turmeric<br />
2 parts cloves<br />
3 parts black pepper<br />
4 parts cardamom<br />
<i>*blend ginger, coconut and cilantro in a blender with a bit of water. Add this mixture after the spices have become fragrant and let it simmer for a minute before adding broth.</i>
</p></fieldset>
</fieldset></p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-5324303778188395062012-10-23T23:25:00.002-07:002014-03-24T00:05:19.021-07:00Stainless steel cookware 101<p>Nonstick coatings on cookware are bad for <a target="_blank" href="http://www.ewg.org/healthyhometips/dangersofteflon">your health</a> and <a target="_blank" href="http://www.webwire.com/ViewPressRel.asp?aId=6913">the environment</a>. After just a little practice using stainless steel cookware, you will wonder why you ever needed non-stick cookware in the first place! In fact, things take much longer to caramelize in a non-stick pan.</p>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://ecx.images-amazon.com/images/I/81X3OXGAXpL._SL1500_.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="170" width="500" src="http://ecx.images-amazon.com/images/I/81X3OXGAXpL._SL1500_.jpg" /></a></div>
<p>Non-stick coatings and their fumes (some of which are proven carcinogens) <i>will</i> end up in your body if you cook with them - there is no question about it. Any substance that is repeatedly heated and cooled will break down. It's basic physics! And besides, a good quality set of stainless steel cookware will last you a lifetime. One little scratch with a metal utensil will remove the coating from a non-stick pan, and guess where it will end up? <i>In your food!</i></p>
<p>Here I will show you how 3 essentials can be effortlessly made in stainless steel pans.</p><a name='more'></a><br />
<h3>Caramelized Onions</h3>
<p><ol>
<li>Heat a splash of good quality cooking oil in your stainless steel pan over medium-low heat (see <a target="_blank" href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html">this post</a> for more information on cooking oils). The amount of oil you need is not much - just enough to very lightly coat the onions.
<li>Peel the onions and cut off any shrivelled parts.
<li>Put on a pair of goggles. (optional)
<li>Slice or dice the onions however you wish. Remove goggles.
<li>Add the onions to the pan and toss them around to coat them in the oil.
<li>Sprinkle salt over the onions and stir - this speeds up the caramelization process.
<li>Stir the onions occasionally as they caramelize. A brown residue from the onions will start to stick to the pan. To prevent this from burning, take the pan over to the sink and add a touch of water. Swirl the water around the pan and use your spatula to scrape the pan so nothing is sticking (this is called "de-glazing"). A good silicone spatula like <a target="_blank" href="http://www.amazon.ca/gp/product/B00385WI4K/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B00385WI4K&linkCode=as2&tag=forsee-20">this one</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=B00385WI4K" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> works best for this.
<li>Repeat step 7 if necessary, when all the water has evaporated and a residue is starting to coat the pan again. The onions are done when they are soft and browned and sweet!
</ol></p><br />
<h3>Sauteed Ginger</h3>
<p>Fresh or sauteed ginger is a divine addition to just about anything!! Sauteeing it will take away a bit of the bite, if that's what you're going for. Sauteed ginger is awesome on roasted yams.
<ol>
<li>Heat a generous amount of good quality <a target="_blank" href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html">cooking oil</a> in your stainless steel pan over medium-low heat.
<li>Peel the ginger by scraping it with the edge of a sharp paring knife. You know your ginger is nice and fresh if the skin comes away almost effortlessly!
<li>Using a medium-large cheese grater or hand grater like <a target="_blank" href="http://www.amazon.ca/gp/product/B003LS6Z5M/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B003LS6Z5M&linkCode=as2&tag=forsee-20">this one</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=B003LS6Z5M" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, grate the ginger.
<li>Sprinkle the grated ginger on top of the oil in the pan. Flatten it into the pan with your spatula until it's all stuck to the bottom.
<li>Watch the ginger as it sizzles for a minute or 2 until it's lightly browned. Take the pan over to the sink and add a splash of water. Swirl the water around the pan and use a spatula like <a target="_blank" href="http://www.amazon.ca/gp/product/B00385WI4K/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B00385WI4K&linkCode=as2&tag=forsee-20">this one</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=B00385WI4K" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> to scrape the ginger off the bottom of the pan.
<li>Stir the ginger around the pan until the water has evaporated.
</ol></p><br />
<h3>Eggs</h3>
<p>The trick to keep eggs from sticking (not to mention super delicious) is to be patient and keep the heat nice and low! Use a big flat spatula.
<ol>
<li>Coat the whole bottom of your stainless steel pan with good quality <a target="_blank" href="http://forseester.blogspot.ca/2012/10/everything-you-need-to-know-about-fats.html">cooking oil</a> and put it on low heat.
<li>Add your egg(s). When they start to solidify, you may want to slide them around a few times with your spatula to make sure the bottoms are coated with oil and they still aren't sticking.
<li>If you want to flip them and cook the other side, pick them up with the spatula, tilt the pan so it's still coated with oil, and place them back in the pan. Once again, you may want to slide them around a few times as they cook to make sure the bottoms are coated with oil.
</ol></p><br />
<p>I'd also like to note that a good quality set of stainless steel cookware doesn't have to cost you an arm and a leg. I got <a target="_blank" href="http://www.amazon.com/gp/product/B001KS6N7U/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001KS6N7U&linkCode=as2&tag=forsee04-20">this entire 12-piece set</a><img src="http://www.assoc-amazon.com/e/ir?t=forsee04-20&l=as2&o=1&a=B001KS6N7U" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> practically brand new, in all its original packing, for just $71 US on ebay! You can also buy individual pieces at Walmart or something for cheap, but these warp and dent easily and tend to stain on the inside, since they are thin and made from cheaper metal blends. If you don't care how your cookware looks though, go for it!</p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-21078194953067026632012-10-17T02:35:00.000-07:002014-03-21T11:50:40.618-07:00Everything you need to know about fats and oils!<p>I recently read a great book called <i><a target="_blank" href="http://www.amazon.ca/gp/product/0920470386/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0920470386&linkCode=as2&tag=forsee-20">Fats that Heal, Fats that Kill</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=0920470386" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i>. It is simultaneously fascinating, informative, and a little scary - according to this well-researched book, degenerative diseases involving fats prematurely kill over two thirds of people in industrialized nations. <b>TWO THIRDS!!!</b> These include (but are not limited to) cardiovascular disease, cancer and diabetes. As it turns out, most oils in our grocery stores, restaurants and packaged foods are produced, packaged and shipped in ways that are extremely detrimental to our health. In other words, if you're like me and you're willing to make some changes in order to avoid dying a premature death, reading this book (or at least my summary of its important points) has a <i>very</i> good chance of helping you accomplish that goal!!</p>
<a name='more'></a><br />
<h3>Rancidity (aka Oxidization)</h3>
<p>Despite what I used to think, oils do not have an unlimited shelf life, unless they are so highly processed that they are unable to break down! If an oil smells or tastes "off" or anything but fresh, or no longer smells or tastes like the food it came from, it is probably rancid, and it is in your best interest to throw it out right away. It is a good idea to smell an oil when you first open it so that you will know as soon as it starts to go rancid.</p>
<p>Fats high in saturated fatty acids are somewhat of an exception here. They are solid at room temperature and very stable, so they don't normally go rancid (they are preferred for cooking because of this). Animal fats and tropical oils fall under this category, including butter, <a target="_blank" href="http://forseester.blogspot.ca/2012/11/ghee-clarified-butter.html">ghee</a>, lard, tallow, suet, coconut oil, palm oil, palm kernel oil, and cocoa butter.</p>
<p>There are three things that can cause an oil to go rancid: light, oxygen, and heat. Light is the most destructive, followed by oxygen, and the addition of heat speeds up destruction from both light and oxygen.</p>
<p><b>Light.</b> Light particles (photons) set off chain reactions in oil molecules, changing their structures so that they become "free radicals". These unnatural substances can no longer be used by our bodies, and our bodies have not developed efficient ways of dealing with them, so they are instead stored as toxins that can lead to a whole host of diseases including cancer and cardiovascular disease. Light also speeds up oxidization (reaction with oxygen leading to rancidity) by 1000 times!</p>
<p>When deciding which oils to buy, look for oils that are stored in dark glass bottles - the darker the better! Oils in clear bottles are most likely refined to the point where they can't break down. Keep the oils in a dark place in your kitchen, such as a dark cupboard or pantry.</p>
<p><b>Oxygen.</b> Once a container of oil is opened, oxygen enters and the rate of oxidization accelerates. Each oxygen molecule inside the container can set off many free radical chain reactions without being used up, so it's best to buy oils in smaller amounts so that they get used up fairly quickly once they're opened. Keeping an oil in the fridge will extend its shelf life by quite a bit, and keeping it in the freezer will extend it even more.</p>
<p>Delicate oils, like flax and hemp oil, will last as little as 3 months sealed and 3 weeks after opening, if they are kept in the fridge. Keeping them in the freezer will extend this time to a couple of years. Less sensitive oils will last 9-12 months in the fridge once opened, and olive oil will keep up to 2 years in the fridge once opened. Olive oil tends to harden in the fridge after a while, but you can run the bottle under hot tap water for a minute to liquefy the oil when you're ready to use it.</p>
<p><b>Heat.</b> Heating an oil significantly produces a number of altered molecules that are proven to be toxic. Trans fats are just one of the many toxic substances produced during heating, but they are the least of your worries!</p>
<p><b>As a general rule, saturated animal fats (solid at room temperature such as butter, ghee, lard, tallow, suet, etc.) should never be heated above 400°F; saturated tropical fats (solid at room temperature such as coconut oil, palm oil, palm kernel oil, cocoa butter, etc.), olive oil, sesame oil, and peanut oil should never be heated above 350°F; and all other oils should never be heated, period!</b></p>
<p>Frying with oils is especially damaging since it exposes them to light, oxygen and very high temperatures all at once, and the temperature is impossible to control. There is no such thing as "safe frying" when oils are involved, and this should certainly not be done if you are pursuing optimum health or recovering from a degenerative disease. If you insist on frying with oils, however, there are some things you can do to minimize the damage:
<ul>
<li>Follow the general rule in bold above when deciding which fat/oil to use and how high the heat should be.
<li>Consider adding a bit of water to the pan - this will help keep the temperature down.
<li>Adding sulfur-rich foods such as onions and garlic when frying with fats will reduce the damage done to the fats.
<li>Don't barbecue something that is dripping oil; oil + fire = instant carcinogenic smoke which will rise up and coat your food! Also, keep an eye on the temperature when you're barbecueuing since barbecues can quickly reach very high temperatures.
</ul></p>
<p>One last note - try to limit your use of peanut and sesame oil, since they have a much higher ratio of omega-6 fatty acids to omega-3's, and <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">this ratio is far from ideal</a>!</p><br />
<!--<p>When food is browned (caramelized), the molecules and nutrients in the browned material are destroyed; proteins turn into cancer-causing acrolein, and the fats and oils are turned into toxic smoke.</p>-->
<h3>Refined Oils</h3>
<p>The purpose of refining an oil is to make it completely tasteless, odorless, shelf-stable and heat-stable. During this process, the oil is heated to temperatures as high as 518°F and is stripped of all its nutrients. Fatty acid molecules in the oil are twisted and broken to form unnatural molecular structures with dangerous or unknown effects on our health. As if that's not enough, the chemicals needed to refine oils leave residue behind, and even more chemicals may be added to prevent spoilage, foaming, or clouding. The finished product is nothing but empty calories and a whole lot of scary toxic junk!!<p>
<p>It's difficult sometimes to tell whether an oil is refined because manufacturers aren't required to state it on labels. In most cases, any oil in a clear container is likely refined since protecting it from light is no longer necessary. If the oil tastes nothing like the food it was pressed from (or tastes like nothing for that matter), that is a sure sign it is refined. Avoid anything that says "aroma free". Finally, if an oil is labeled "virgin" or "extra-virgin", you have nothing to worry about - it means it has been made by simple traditional processes, and is therefore pressed without added heat and unrefined. And if you're wondering whether a restaurant used refined oil to cook your food, the answer is probably yes. :(
</p><br />
<h3>Hydrogenation</h3>
<p>The purpose of hydrogenation is to turn oils into cheap, spreadable, shelf-stable products. Margarine and shortening are examples of hydrogenated oils. Hydrogenated oils are often used in chocolate too, so that it stays solid in its package.</p>
<p>Hydrogenation involves reacting <i>refined</i> oils with hydrogen gas under high pressure, in the presence of a metal catalyst (usually nickel), for 6-8 hours. Temperatures during hydrogenation are between 248 and 410°F. Aluminum is often used alongside nickel, and in case you haven't heard, aluminum is linked to the development of Alzheimer's disease and osteoporosis. Hydrogenation results in a number of - you guessed it - unnatural altered molecules, with unknown or toxic effects on our bodies.</p><br />
<h3>Just what does cold-pressed mean anyway??</h3>
<p>Nothing! Not in North America, at least. There is no commonly accepted definition of "cold-pressed" in North America, nor is the use of this term regulated. It <i>does not</i> mean that the oil is raw - only that no heat was <i>added</i> during pressing. Temperatures during pressing are usually around 185-203°F due to friction regardless of whether the oil is "cold-pressed". What reason would there be to add heat anyway?</p><br />
<h3>Aren't saturated fats bad for me?</h3>
<p>It's time to dispel the myths that low-fat diets are healthy for us and saturated fats and cholesterol are bad for us once and for all. They are completely wrong and based on very faulty evidence. <i>Fats that Heal, Fats that Kill</i> supports this outlook and has several chapters' worth of information on the subject.</p>
<p>All of the primitive isolated people that <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">Dr. Weston Price</a> studied ate high-fat diets with liberal amounts of saturated fat. <i><a target="_blank" href="http://www.amazon.ca/gp/product/0967089735/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0967089735&linkCode=as2&tag=forsee-20">Nourishing Traditions</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=0967089735" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i>, written by the current president of the Weston Price Foundation, also does an excellent job of explaining the studies that were used to come to the Canada Food Guide's absurd conclusions about fats, and covers in detail a vast number of additional studies showing that diets high in saturated fat and cholesterol are in fact very beneficial to our health and longevity. I won't even attempt to summarize the information in this book on saturated fats and cholesterol, since it does such an excellent job of explaining their benefits by outlining many studies in great detail and I wouldn't want to leave out any important points. I highly recommend this book to anyone interested in the benefits of saturated fats and cholesterol. Actually, it's the most sensible and down-to-earth book on nutrition I've ever owned, not to mention the fact that it's a <i>cookbook</i> with tons of delicious recipes!</p>
<p>Rather than cutting out saturated fat, focus on eating fats from healthy, happy animals who are eating their natural diets and living in the sunlight and fresh air (find out why in <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">this post</a>). Eat fresh, unrefined vegetable oils pressed from organic seeds/nuts/olives/coconuts and avoid hydrogenated fats such as margarine and shortening at all costs.</p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com0tag:blogger.com,1999:blog-4353688972080614670.post-61722010450595663262012-08-04T21:59:00.000-07:002015-11-09T12:29:39.403-08:00Soaking and sprouting grains, nuts, seeds and legumes<h3>Why is soaking so important?</h3>
<p>I can't explain it much better than one of my favorite nutrition books of all time, <i><a target="_blank" href="http://www.amazon.ca/gp/product/0967089735/ref=as_li_tf_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=0967089735&linkCode=as2&tag=forsee-20">Nourishing Traditions</a><img src="http://www.assoc-amazon.ca/e/ir?t=forsee-20&l=as2&o=15&a=0967089735" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /></i>:
<blockquote>
<p>"Modern farming techniques prevent [seeds] from germinating before they reach our tables. The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B<sub>2</sub>, B<sub>5</sub>, and B<sub>6</sub>. Carotene increases dramatically - sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper, and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process."</p></blockquote>
<p>In other words, dormant seeds don't want to be digested!! They are holding onto their precious nutrients and doing whatever it takes to preserve themselves until the conditions are right for them to grow. They need to be germinated before they will release their nutrients and stop resisting our bodies' digestive enzymes. If you ever get stomachaches, I highly recommend you try soaking all seeds before eating them. It will definitely give you enormous relief!</p>
<p>Every isolated group of "primitive" people that <a target="_blank" href="http://forseester.blogspot.ca/2012/11/video-sally-fallon-speaks-at-wise.html">Dr. Weston Price</a> studied germinated <i>all</i> seeds before eating them.</p><br />
<h3>How to start the germination process: soaking</h3><a name='more'></a>
<p><ol>
<li>Cover seeds with warm filtered water, leaving plenty of room for expansion.
<!--<li>If you're soaking grains or legumes, add something acidic such as whey (I use the whey from raw milk that has separated), lemon juice, or apple cider vinegar. For grains and small legumes, add 2 Tbsp of acid per cup of seeds; for large legumes, add 1 Tbsp of acid per cup. You can soak grains and legumes without an acid, but the acid makes soaking <i>much</i> more effective!-->
<li>Leave the seeds in a warm place (like next to a radiator) for the recommended time.
</li>
<li>Discard the water and wash the seeds very well.</li>
</ol></p><br />
<h3>How long should you soak the seeds for?</h3>
<p>As a general rule:
<ul>
<li>Soak small seeds like quinoa, millet and sesame seeds for ~6 hours
<li>Soak large grains and small legumes like rice, spelt, lentils, mung beans, etc. for 16-36 hours
<li>Soak large legumes like chickpeas, kidney beans etc. for 24-48 hours
<li>Soak nuts for 7-8 hours, except for cashews, which should only be soaked for 2-6 hours.</ul></p>
<p>Using warm water and keeping the seeds in a warm place during soaking will make the soaking much more effective. <i>If you're short on time or haven't planned ahead, any amount of soaking is better than nothing!!</i> Even soaking grains overnight, for example, will make a tremendous difference! I know this to be true because I started soaking when I had constant stomach pain, and at first I only soaked everything overnight. It made a <i>huge</i> difference.</p><br />
<h3>How I do it</h3>
<p>Here are my two favorite ways of soaking seeds:
<ol>
<li>Put the seeds in a glass jar and cover them with warm filtered water, leaving plenty of room for expansion. Follow instructions above. When they're done soaking, screw on a <a target="_blank" href="http://sproutpeople.org/supply/sprouters/lidset.html">mesh lid</a>, drain the water, and rinse (through the mesh lid) until the water runs clear. You can also use a small 3-inch-wide strainer to cover the top, if you can't find mesh lids.
<li><p>This method is especially good if you want to sprout the seeds too. Put whatever you want to soak into one of these fine mesh <a href="http://www.carebagsonline.com/" target="_blank">produce bags</a> that I bought at a local grocery store (a "nut mylk bag" or <a href="http://sproutpeople.org/supply/sprouters/hempbag.html" target="_blank">hemp sprouting bag</a> would work too). Put the bag in a bowl and cover with warm filtered water, leaving plenty of room for the seeds to expand. Follow instructions above.</p>
<p>After soaking just drain the water, wash the seeds by running water into the bowl and swishing the bag around until the water runs clear, and give the bag a spin in the sink so it isn't dripping everywhere. You can use the seeds at this point or, if you want to take it a step further and sprout them, follow the instructions below.</p>
<p>The best thing about using these produce bags is, when you're done soaking or sprouting something and you want it to be dry, you can just take the bag outside and give it a good SPIN! Yes, it is as fun as it sounds. Your room mates might think you're a little nuts though. Pun intended. Moving on....</p>
</li></ol><br />
<h3>Soaking pasteurized seeds?</h3>
<p>Did you know that almonds labeled "raw" in North American grocery stores usually aren't raw? In grocery store terms, "raw" means "unroasted". We get our almonds from the US, and in the US it is mandatory to pasteurize almonds before selling them. Which is a real shame, because they've lost the majority of their beneficial enzymes, and they are no longer truly raw and able to sprout. If you want truly raw (unpasteurized) almonds you will have to go to a specialty food store and pay an arm and a leg for them, because they are usually imported from Europe which is a heck of a lot further away than the US.</p>
<p>Cashews, pecans, and brazil nuts are also not truly raw (unless specifically labelled) because steam is used to extract them from their shells which heats them up significantly. In the case of cashews, heat is also important for neutralizing the toxic urushiol on the inside of the shells, the same irritating chemical found in poison ivy. You can count on macadamia nuts not being raw either since they are dried at high temperatures during processing. And let's not forget hemp seeds, which are "denatured" so that us rascals can't grow them into anything smokeable!</p>
<p>Since these seeds aren't raw anymore they aren't able to sprout, but it is still <i>very</i> beneficial to soak them! One of the key principles of soaking is <i>time</i>, and these processes are done much too quickly to remove a significant amount of phytic acid and enzyme inhibitors.</p><br />
<h3>Continuing the germination process: sprouting</h3>
<p>Soaking seeds is enough to begin the germination process and take advantage of all the benefits mentioned above. If the seeds are raw, you will probably notice a tiny sprout beginning to grow from each one after soaking, and you have the option to continue sprouting them if you like, which will increase the benefits even further. Sprouted seeds will have a much different texture; they will taste lighter and fresher, more like vegetables than they did originally.</p>
<p>To sprout seeds, use the second method above to soak them. Put a clean, dry, folded washcloth or tea towel in the bottom of the bowl (it's important that the sprouts aren't sitting in water) and place the mesh bag with the damp seeds on top. Rinse and spin 3-5 times per day, so that the seeds are always slightly damp and <u>never</u> get dry, until they are as sprouted as you want them to be. Easy!</p>
<p>Sprouts will turn brown very quickly once you stop sprouting them unless you store them properly:
<ol>
<li>Let the sprouts dry out
<li>Immediately wrap the mesh bag in a clean dry tea towel or paper towel
<li>Put that in a sealed plastic bag or container
<li>Transfer them to the vegetable crisper in your fridge.
</ol>
This method is also great for storing herbs, greens, and other veggies that wilt and go bad quickly. It can easily extend the shelf life of your vegetables by several weeks!</p><br />
<h3>Dehydrating soaked seeds</h3>
<p>Dehydrating grains, nuts, seeds and legumes after soaking them will give them a much longer shelf life and cut down on your prep time significantly since you can soak and dehydrate all your seeds at once right after you buy them. You can also make nut/seed butters from dehydrated nuts and seeds in a food processor. Keep in mind though, that if you soak grains/legumes and cook them straight away, the cooking time will be drastically reduced - dehydrating them will extend the cooking time again.
<p>To dehydrate, set your dehydrator to 150°F, spread the soaked and rinsed seeds out in a single layer on the dehydrator trays, and dehydrate them for 12-24 hours, until they're at least as dry as they were before soaking. You could use your oven too, if you're lucky enough to have an oven that goes down to 150°F, but it will use more electricity (costing you more money).</p>
<p>If you want to keep the seeds <i>truly raw</i>, so that all of their enzymes are still intact, start your dehydrator at 145°F and then lower the temperature to 105°F after 1 hour. Find out why <a target="_blank" href="http://nouveauraw.com/raw-techniques/dehydrating-at-145-degrees-explained/">here</a>. If you're worried you'll forget to lower the temperature, just dehydrate at 105°F.</p><br />
<h3>Roasting soaked nuts and seeds</h3>
<p>Roasting nuts and seeds after soaking them removes even more phytic acid than if they were only soaked! To roast soaked nuts or seeds, just spread them out on a baking sheet and put them in the oven at 300°F. Check them after 30 mins or so, and continue checking them every so often until you start to smell them. Then taste them until they are perfect. Be sure to set a timer so you don't forget about them! If you have a dehydrator you might want to dehydrate them first, that way roasting will only take 10-15 minutes. They also tend to turn out better when they are dehydrated first.</p>
<p>Keeping the nuts or seeds in a single layer means they will roast much faster, so you might want to use several baking sheets to cut down on roasting time. If they aren't in a single layer, be sure to stir them a few times while they're roasting. Finally, keep in mind that any nuts/seeds near the edges of the baking sheet will roast faster, since the metal edges radiate heat, so if your nuts/seeds are spread right out to the edges you might also want to stir them a few times during roasting.</p><br />
<h3>Cocoa Beans</h3>
<p>Cocoa beans have just about the highest phytic acid content of any seed. This is why cocoa beans should ideally be turned into chocolate after undergoing traditional processing, which consists of several days of carefully controlled fermentation, followed by roasting. Unfortunately, many cocoa farmers ferment the cocoa beans only because that is what the market demands, without fully understanding how proper fermentation can benefit the final product. Mass-market chocolate companies tend to purchase cocoa beans without paying attention to the degree of fermentation or even how consistently fermented the beans are.</p>
<p>If chocolate, cocoa powder, or cocoa nibs give you a stomachache (or you just want to make sure they are providing you with optimal nutrition), you may want to find out whether the producer/distributor knows anything about the fermentation process the beans go through. Avoiding raw (unroasted) chocolate might help too.</p><br />
<h3>Peeling almonds?</h3>
<p>There is some debate about whether or not almonds should be peeled. Some say almond skins should be left on as they contain many beneficial nutrients (and I don't doubt it), and others will tell you they are toxic. All I know is that I was unable to eat almonds without pain and discomfort until an Ayurvedic consultant suggested that I try peeling them. Try eating almonds both peeled and unpeeled and see how you feel. I'm guessing that those with weak digestion (such as yours truly) simply don't have the capacity to break down the fibrous skins.</p>
<p>The aforementioned Ayurvedic consultant also told me that the almond skins tend to absorb environmental toxins, so whether or not almond skins aggravate a person may depend on what the almond has been exposed to.</p>
<p>Peeling almonds is actually quite easy - they will slide effortlessly out of their skins once they've been soaked long enough. The warmer the water, the easier they are to peel. If you don't have time to soak them for the recommended time/don't care whether they're raw/they are pasteurized, simply pour hot water over them and let them sit for a few minutes and peeling them will be a breeze.</p><br />
<h3>Isn't it a pain in the butt to soak everything?!</h3>
<p>Nope! Well, it can be at first, but after a while planning ahead becomes second nature. Eventually you'll get so used to it that you'll forget what it was like to eat grains, beans, nuts and seeds without soaking them first. Just keep at it and I promise it will get <i>much</i> easier the more you practice! You will eventually develop your own system for soaking things and once you get to that point it will barely take any effort at all. Soaking seeds is <i>so</i> important for good health, so it's definitely a skill worth developing! ;)</p>
<p>If you have a hard time planning ahead, the easiest thing to do by far would be to soak and dehydrate all your grains, beans, nuts and seeds right after you buy them. I do this with all my nuts and seeds; I prefer to cook grains and beans right after soaking them, since it makes the cooking time so much shorter. Do whatever is easiest for you!</p>
<p>Keep in mind also that you don't necessarily have to remember to soak everything the night before. If you think of something you want to make for dinner, you can start soaking everything for it in the morning.</p><br />
<h3>What if I forget or don't have time?!?</h3>
<p>So what? We can't be perfect all the time. Just wash the seeds and use them the way they are. If you're like most people, you don't need to soak seeds 100% of the time to reap the benefits. If you're like me, it's time to get creative and come up with a different meal or risk ending up in a world of pain. ;) Either way, obsessing over soaking is just as bad for your health as not soaking, so just do the best you can and have fun with it!!</p>
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</div></div>Jessicahttp://www.blogger.com/profile/15735545060601008540noreply@blogger.com1