March 25, 2013

Real Food Issues and Solutions

Sorry friends, the packaged products on grocery store shelves are not food.

Michael Moss, Pulitzer Prize-winning reporter who coined the term “pink slime”, has written a best-selling book, Salt Sugar Fat. In this startling look at commercial food, he demystifies the complex web of science and marketing that created the modern commercial food system.

Moss reveals that, by concentrating fat, salt and sugar in products formulated for maximum “bliss,” the food industry has distorted the American diet and contributed to consumption habits that foster food allergies, obesity, and diabetes.

For a profound look at the way consumer culture drives people to eat Lunchables, Doritos, and more while forgetting the role of real food in our well-being, get your hands on a copy of this book.


Through the industrial revolution, urbanized living, and commercial food, people can lose their connection to nature. However, the plant kingdom is essential to human health. All human nourishment comes from the earth and reminds us that we, too, are the earth.

In his new book, The Wild Medicine Solution, my brother, clinical herbalist Guido Masé, explores three classes of plants that support overall health: aromatics, bitters, and tonics.

"He explains how bitter plants ignite digestion, balance blood sugar, buffer toxicity, and improve metabolism; how tonic plants normalize the functions of our cells and nourish the immune system; and how aromatic plants relax tense organs, nerves, and muscles and stimulate sluggish systems, whether physical, mental, emotional, or spiritual" (InnerTraditions.com).

Get your copy of this landmark book today!

March 20, 2013

Eleven Favorite Breakfasts

There are so many delicious food blogs out there. I want to share the breakfast recipes from some of my favorite authors. Thank you for the inspiration!

Hogwash
The Quickest Bite: Muesli

La Buena Vida
My Favorite Breakfast Sandwich

My Life Runs On Food
Quinoa Pancakes with Meyer Lemon Syrup

Herbivoracious
Maple-Roasted Shitake Mushrooms with Eggs

Honey and Jam
Yogurt, Biscuits, and Breakfast Outside

100 Perfect Pairings
Cherry Almond Granola

Nourished Kitchen
3-Seed Porridge with Ginger and Blueberries

Real Food Loves Writing
Cheese-less, Crust-less Quiche

Orangette
Zuni Cafe Polenta

Simply Breakfast
Breakfast Power Cookie

The Year In Food
Quail Eggs with Fava Greens on Toast

March 18, 2013

Vegetable Literacy

Spring is coming, and so are the vegetables! Get excited for a wonderful new book, which hits the shelves TODAY, both in bookstores and online.

The book, which I am lucky enough to have contributed to, is written by Deborah Madison, who is a leading authority in vegetarian cooking and has published eleven cookbooks.

Click this link to learn more and purchase a copy.

Vegetable Literacy is a gorgeously photographed reference for cooking vegetables. It is organized according to twelve families from the edible plant kingdom and includes over 300 simple, delicious recipes. Try making the Kohlrabi Slaw with Frizzy Mustard Greens or Griddled Artichokes with Tarragon Mayonnaise. Learn from Madison's extensive knowledge of cooking, gardening and botany.




March 11, 2013

Grain-free 'breads'

I have been experimenting with protein-rich breads and baked goods that remind me of traditional ones made with grain flours.
Try these recipes and send me feedback!


Almond Bread
Dry ingredients:
2 cups almond meal
1/2 cup coconut flour 
2 Tablespoons flaxseed meal 
1/4 cup almonds, coarsely chopped
1/2 teaspoon baking powder

pinch salt
Wet ingredients:
¼ cup vegetable oil (I like olive or sunflower oil)
1 teaspoon apple cider vinegar
1 cup milk (almond or cow)
1 cup carrots, chopped, steamed and pureed

Chop carrots into rounds and steam in a steamer basket for 10 minutes. Blend with immersion blender or in an upright blender.


Preheat the oven to 375 degrees.                                           
Grease any 8 inch pan with vegetable oil.

Place dry ingredients in a mixing bowl and stir together.

Make a well in the center, add the wet ingredients, and incorporate briefly.
Mix wet and dry together.

Pour batter into greased pan and bake for 40 minutes, or until a knife inserted into the center tests clean. 

***
Pan de Maiz - Cornmeal Bread

from the Dominican Republic

 

Preheat oven to 350 degrees.
Oil 2 loaf pans.

Mix these ingredients in a deep bowl:
2 cups cornmeal
½ teaspoon each: salt, baking powder and baking soda
1 teaspoon each: chipotle powder, cumin powder, coriander powder

Make a well in the center and add:
½ cup softened butter OR coconut oil
3 eggs
1 cup milk (almond or cow)

Whisk these together. Then, incorporate dry ingredients until you achieve a pourable consistency.
Pour evenly between the two greased loaf pans.

Bake at 350 degrees for 25 minutes.
Enjoy with bean stew or scrambled eggs.




***
Herbed Biscuits

Mince an onion and 3 cloves garlic. 
Heat olive oil in a skillet and saute onions and garlic with salt and pepper for 10 minutes.

Preheat the oven to 350 degrees.
Oil a baking sheet. 

As onions and garlic are cooking, in a bowl, mix:
6 Tablespoons coconut flour 
2 eggs  
1/2 cup fresh, chopped herbs (parsley and basil are nice ones)
1/2 teaspoon each: salt and baking soda

Add and mix well:
cooked onions and garlic
1 teaspoon apple cider vinegar
  
Cut in 4 Tablespoons coconut oil, solid at room temperature.

Mix well to incorporate and add a splash of water if needed.

Shape into biscuits, place on baking sheet, and bake for 15 minutes. Cool 10 minutes before serving.


***
Nutty Flatbread


In spice grinder, grind these nuts and seeds to make freshly milled flour. Process each one separately.

1 cup almonds

½ cup walnuts 
1/4 cup sunflower seeds

Pour nut flours into a bowl, add and mix well:
1/2 teaspoon salt
1 teaspoon each: turmeric, cumin and cinnamon

Make a well in the center and add:
1/4 cup olive oil
2 Tablespoons flaxseed meal
1/4 cup grated carrots
Enough water to make a thick batter

Incorporate wet and dry ingredients.
Grease a cookie sheet with olive oil and pour batter onto it. Spread evenly.
Bake at 350 degrees for 25 minutes or until knife inserted tests clean.

***

Maple Pecan Cookies

1/4 cup applesauce
1/2 cup pecans, ground into flour
2 Tablespoons coconut oil
1 teaspoon vanilla
2 Tablespoons maple syrup
1/2 teaspoon each: cinnamon and nutmeg
pinch salt
2 Tablespoons coconut flour

Preheat the oven to 350 degrees.
In a spice grinder or food processor, grind pecans into a coarse meal.

Place in a mixing bowl with the applesauce, coconut oil, vanilla, maple syrup, cinnamon, nutmeg and salt.
Whisk well.

Add coconut flour and baking powder.
Bake for 18 minutes, cool and enjoy!
 

March 6, 2013

Spring Foods To Renew You

As spring arrives with gentle thaws and maple sap, we can awaken our senses and prevent spring colds by choosing foods that support the lymphatic system. 

Simplifying your diet and increasing your intake of whole grains, fruits and vegetables will support lymphatic renewal. Spices and vegetables that cleanse the lymphatic system include fennel, coriander, fenugreek, kombu or kelp seaweed (Laminaria family), burdock, turnips, mustard, and horseradish. 

To learn about the healing properties of these foods, please subscribe to my eNewsletter.

For an two-week spring renewal protocol tailored to your needs, please email me.

Parsnip Soup

For those who planted them last fall, parsnips are one of the first root crops to dig out of the garden. If you do not have your own, ask a local farmer when the fresh crop will be available. 

You will need:
4 Tablespoons olive oil
4-5 large parsnips, chopped into rounds
1 cup chopped yellow onion (about 1 large onion)
1 teaspoon each: dried thyme, coriander and nutmeg
2 teaspoons salt
A few grinds fresh black pepper
7 cups water 

Chop off both ends of each parsnip and cut them into ½ inch rounds.

Peel onion and chop into ¼ inch crescents along the ridges of the onion.

Heat olive oil over medium-high heat in the bottom of a stock pot. Add the onion. Reduce heat to simmer. Cook, covered, stirring occasionally, for 10 minutes or until the onion is soft and translucent.

Add the parsnips, herbs, salt, and pepper and cook for 10 more minutes. 

Add the water, stir to scrape up any brown bits stuck to the bottom of the pot, and bring to a boil. 

Reduce the heat and simmer, partially covered, until the parsnips are tender – about 30 minutes. 

Mash the parsnips into the broth using a hard spatula, immersion blender, or potato masher. 

Taste for salt. Garnish with fresh, chopped scallions or fresh, minced parsley and savor each velvety bite. 

***
Dandelion Leek Frittata 

You will need: 
4 Tablespoons olive oil
1 large leek
2 teaspoons each: salt and black pepper
1 bunch fresh dandelion greens
6 eggs
1 teaspoon each: cumin and coriander powder
Juice of half a lemon
2 Tablespoons stone-ground mustard (no salt added) 

Chop 1 large leek into rounds. Heat olive oil in a skillet and add leeks. Reduce heat to medium low. Add salt, black pepper, cover, and simmer for 5 minutes.

Add dandelion greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables. 

Meanwhile, preheat oven to 375 degrees. Grease a pie plate with olive oil.

In a bowl, beat 6 eggs, cumin, coriander, and a splash (about 4 Tablespoons each) of water and lemon juice. Pour egg mixture over the top of the greens and bake for 40 minutes. 

***
Nettle Pesto
 
You will need: 
¼ pound fresh stinging nettles 
1 teaspoon salt 
½ teaspoon black pepper 
¼ cup lemon juice 1 clove garlic, coarsely chopped 
¼ cup sunflower seeds  
Your best olive oil

To harvest stinging nettles, wear gloves and use scissors. Cut the nettle stem just below the first bunch of leaves. Choose leaf tops that have not yet flowered. You can find nettles in deciduous forests or plant them in a lonely corner of your garden. They thrive in poor soil. Nettles will over-winter and become perennial. Just make sure to cut them back and keep eating them so that they do not get unruly! 

To prepare pesto: 
Fill a large pot halfway with water. 
Add ¼ cup salt and bring to a boil. Submerge nettles in water and let them boil for a few minutes. 
Drain them and set aside. As the nettles boil, place garlic, lemon juice, olive oil, sunflower seeds, salt and pepper in a food processor. 
Blend until a paste forms. Add ¼ cup olive oil and the boiled nettles. 
Blend once more. You can add a splash of water to keep the paste-like consistency. 
Taste for salt and enjoy with frittata and sourdough bread from one of our skilled Vermont artisan bakers.

March 4, 2013

Whole Health Encyclopedia

Would you like to have a natural healing encyclopedia at your fingertips?
Now is your chance!

The offer is simple:  
$39.97 for 53 digital products. 
Sale ends March 7th.

Get yours now!
Click here to visit The Art of Healing Extreme Library Sale.
 
I am honored to be a contributing author in this eBook.

This comprehensive health care manual includes 600 pages of herbal "how to", 800+ pages of nutritional research and info. MD, NDs, and PhDs.These are some of the most respected herbalists I know. It is the first collection of its kind.

The Health Library includes 53 Digital Products (Retail Value $835.32):

• 13 Safe Detox Resources
• 11 Holistic Health Guides
• 10 Optimizing Nutrition Resources
• 10 Herbal Remedy and Recipe Resources
• 9 Ferments & Gluten-free ‘How To’ guides

• 16 products over 95 pages long (valued at $375.76)
• 9 products over $25 each (valued at $326.98)
• 5 Videos (+ demo videos) over 4.5 hours (valued at $121.89)
• 2 Audio products (120 minutes total)

Click here to visit The Art of Healing Extreme Library Sale.

Healthy Eating Program

Need to detox, uncover food allergies, feel nourished & satisfied?


I will tailor your Program to your dietary needs and health goals. Programs include shopping lists, prep/menu plans, recipes, mindfulness, & nutritional recommendations.


Click here to try a FREE sample of the Healthy Eating Program.

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