The art of nutrition

4.5, 5, 6 or 7 ????

2017-05-12T10:52:00.000-07:00

My lust to own a Kitchenaid blender final came to reality. As a young bride, the one thing missing from my trousseau was the shiny Kitchenaid. Every few years, I would revisit the idea of owning one. I would get caught up in the pricing, or color. My indecisiveness would end up confusing me and I would just avoid the consideration. In later years, barring baking or watching TV cooking shows, I rarely thought about it.

A recent visit to Sur la Table for a cooking class re-ignited my interest with my longing for fresh gluten free pasta. I went into study mode after a state of confusion trying to decipher the kitchenaid codes.

Firstly, "Design" vs "Artisan" vs "Pro or Professional" series. These terms have to do with the wattage of the motor size. Thanks "Trendy Kitchen" blog for helped me out. http://trendy-kitchen.com/artisan-vs-classic-plus-7-deal-breakers/

Professional: 600 Watt
Design: 550-575 Watt
Artisan: 325 Watt
Classic: 250 Watt
Classic Plus: 275

Other areas of difference are base sizes and bowl sizes. The smaller 4.5 stainless steel bowl has a smaller base whereas, the larger Design series has the larger base and comes with a glass bowl. One criticism of the 6-quart glass bowl was the bowl is so large the beaters don't touch the bottom of the bowls. This is problematic when beating just one egg. The advice from the Kitchenaid help line was to beat 3-eggs rather than one.

Bowls sizes vary from 4.5 to 7 quart. I recommend to decide what you want to do with your blender before you make the plunge. The Kitchenaid box describes mixer sizes as to the amount of cookies one can make in a single batch such as "makes 11 dozen cookies in one bowl", or "makes 9 dozen cookies in one bowl". I don't know when I will ever get the chance to make that many cookies, but I make make a double cake or bake bread. Even this could be a stretch with my busy schedule.

Other options to consider, when buying larger bowl size and larger motor sizes, stainless steel hooks are included. These are not dishwasher safe whereas plastic hooks are dishwasher safe.

Check online outlets such as the Kitchenaid website, Amazon, Sur la Table and of course Costco. Other outlets are Target for
the smaller size 4.5 quart bowl that comes in MANY different colors.

The attachments are my favorite part! I look forward to making ice cream, pasta and perhaps one day sausages!!!!!

Amino Acids Build Strong Cells.

2017-04-24T21:40:00.000-07:00

A large proportion of our cells, muscles and tissues are made up of amino acids, meaning they carry out many important bodily functions, such as giving our blood cells their structure. As I understand it, we want to keep the structure of our blood cells with hard fixed edges. There are 21 different types amino acids in the body. All important to the body and produce differing reactions.

Bodybuilders, older adults, those with dietary restricts, and vegan lifestylers choose Amino acid powders or protein powders to augment their diet.

Whey and Casein powders in the 21st century are mainly used as a food suppliment to a smoothie after your daily workout. According to Dr. Jeff S. Volek, Ph.D., R.D., "These two milk proteins are both excellent sources of all the essential amino acids, but they differ in one important aspect—

whey is a fast-digesting protein and casein is a slow-digesting protein.

During the pasteurization process milk is heated and the Casein peptides are agitated to form a gelatinous material that becomes relatively insoluble. This is the basis for a slower rate of digestion but steady release of amino acids into the circulation. Whereas, Whey is fast digesting and moves through the body faster resulting higher blood amino acids. Whey protein is superior at augmenting protein synthesis rapidly, but this positive effect is short-lived, and requires a higher intake.

For those with lactose intolerance Casein and Whey powders made from animal products are not acceptable. Lactose intolerance is not an allergy but a systemic intolerance. Some bodies are not able to digest sugar lactose in milk, and this can be life threatening.

For those choosing against animal based Protein powders Hemp, Pea and Brown Rice protein powders are now being commercially manufactured. All with the same amino acid building ingredients. One criticism against these powders is they taste terrible. Many vegan powders don't contain sugar and the taste suffers, while others are mixed with chocolate to boost flavor. In the long run, it's better for the consumer to control their sugar intake.

Of course, the best way to increase your amino acids to eat organic foods. See the list of the top 10 amino acids and where they're found in food.

Table 3. Protein & Amino Acid Content of Plant Foods
RDA for a 130 lb Person

USA Recommended Dietary Allowance (RDA)
protein in g | amino acids in mg

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

RDA - per kg of healthy body weight

0.8

RDA for 130 lb. person

827

1123

2482

2245

1123

1950

1182

295

1418

Soy

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Edamame

Serving: 0.50 cup (78 g)

8.4

207

233

577

204

638

257

251

Number of servings to meet RDA

5.6

4.0

4.8

4.3

3.9

5.5

3.1

4.6

3.0

5.7

Soy Milk

Serving: 1.00 cup (245 g)

9.2

174

353

590

439

213

644

277

105

345

Number of servings to meet RDA

5.1

4.8

3.2

4.2

5.1

5.3

3.0

4.3

2.8

4.1

Tempeh

Serving: 0.50 cup (83 g)

15.4

387

730

1187

754

305

901

661

161

764

Number of servings to meet RDA

3.1

2.1

1.5

2.1

3.0

3.7

2.2

1.8

1.9

Tofu - firm

Serving: 0.50 cup (126 g)

10.2

284

559

917

582

177

1013

518

155

573

Number of servings to meet RDA

4.6

2.9

2.0

2.7

3.9

6.3

1.9

2.3

1.9

2.5

Legumes

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Black Beans - cooked

Serving: 0.50 cup (86 g)

7.6

212

336

609

523

197

627

321

399

Number of servings to meet RDA

6.2

3.9

3.3

4.1

4.3

5.7

3.1

3.7

3.3

3.6

Garbanzos (Chick Peas) - cooked

Serving: 0.50 cup (82 g)

7.3

200

312

517

486

193

569

270

305

Number of servings to meet RDA

6.5

4.1

3.6

4.8

4.6

5.8

3.4

4.4

4.2

4.6

Kidney Beans - cooked

Serving: 0.50 cup (89 g)

7.7

214

339

613

527

198

631

323

402

Number of servings to meet RDA

6.2

3.9

3.3

4.0

4.3

5.7

3.1

3.7

3.2

3.5

Lentils - cooked

Serving: 0.50 cup (99 g)

8.9

251

386

647

624

193

680

320

444

Number of servings to meet RDA

5.3

3.3

2.9

3.8

3.6

5.8

2.9

3.7

3.2

Peanut Butter

Serving: 2.00 T (32 g)

8.0

204

284

523

290

202

746

276

339

Number of servings to meet RDA

5.9

4.1

4.0

4.7

7.7

5.6

2.6

4.3

3.8

4.2

Peanuts - dry roasted

Serving: 0.33 cup (48 g)

11.4

289

401

740

410

286

1055

391

111

478

Number of servings to meet RDA

4.1

2.9

2.8

3.4

5.5

3.9

1.8

3.0

2.7

3.0

Pinto Beans - refried

Serving: 0.50 cup (121 g)

6.4

175

303

544

448

143

529

235

369

Number of servings to meet RDA

7.4

4.7

3.7

4.6

5.0

7.9

3.7

5.0

3.9

3.8

Nuts & Seeds

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Almonds

Serving: 0.25 cup (36 g)

7.6

199

251

532

207

122

562

214

292

Number of servings to meet RDA

6.2

4.2

4.5

4.7

10.8

9.2

3.5

5.5

3.8

4.9

Cashews

Serving: 0.25 cup (34 g)

5.2

137

250

440

280

191

439

203

356

Number of servings to meet RDA

9.1

6.0

4.5

5.6

8.0

5.9

4.4

5.8

3.6

4.0

Pecans

Serving: 0.25 cup (25 g)

2.3

148

158

102

Number of servings to meet RDA

20.6

12.7

13.5

16.8

31.6

13.5

12.3

15.6

12.8

13.9

Pistachios

Serving: 0.25 cup (31 g)

6.4

158

294

492

367

216

496

216

388

Number of servings to meet RDA

7.4

5.2

3.8

5.0

6.1

5.2

3.9

5.5

3.4

3.7

Pumpkin seeds - roasted

Serving: 0.25 cup (30 g)

8.8

227

373

704

360

272

823

291

168

460

Number of servings to meet RDA

5.4

3.6

3.0

3.5

6.2

4.1

2.4

4.1

1.8

3.1

Sunflower Seeds

Serving: 0.25 cup (32 g)

6.2

172

309

451

254

257

489

252

357

Number of servings to meet RDA

7.6

4.8

3.6

5.5

8.8

4.4

4.0

4.7

3.1

4.0

Walnuts - chopped

Serving: 0.25 cup (29 g)

4.5

114

183

342

124

130

327

174

220

Number of servings to meet RDA

10.5

7.3

6.1

7.3

18.1

8.6

6.0

6.8

5.9

6.4

Grains

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Amaranth

Serving: 1.00 cup (69 g)

9.3

268

401

606

515

288

600

384

125

468

Number of servings to meet RDA

5.1

3.1

2.8

4.1

4.4

3.9

3.2

3.1

2.4

3.0

Bread - white

Serving: 2.00 slice (50 g)

4.1

161

290

112

159

320

121

180

Number of servings to meet RDA

11.5

9.3

7.0

8.6

20.0

7.1

6.1

9.8

6.2

7.9

Bread - whole wheat

Serving: 2.00 slice (56 g)

7.3

125

227

130

256

152

Number of servings to meet RDA

6.5

10.6

9.0

10.9

24.1

8.6

7.6

12.2

5.7

9.3

Buckwheat - groats roasted

Serving: 1.00 cup (168 g)

5.7

133

213

356

289

171

327

217

291

Number of servings to meet RDA

8.3

6.2

5.3

7.0

7.8

6.6

6.0

5.4

3.6

4.9

Corn - kernels boiled

Serving: 1.00 cup (165 g)

4.5

119

243

446

272

188

421

205

297

Number of servings to meet RDA

10.4

7.0

4.6

5.6

8.3

6.0

4.6

5.8

5.5

4.8

Flour Tortilla

Serving: 1.00 med (46 g)

4.0

141

276

154

322

113

164

Number of servings to meet RDA

11.8

9.2

8.0

9.0

22.9

7.3

6.1

10.5

6.0

8.6

Oatmeal - boiled

Serving: 1.00 cup (234 g)

5.9

126

271

505

316

335

568

225

236

374

Number of servings to meet RDA

8.0

6.6

4.1

4.9

7.1

3.4

5.3

1.3

3.8

Quinoa - cooked

Serving: 1.00 cup (185 g)

8.1

235

290

483

442

295

496

242

342

Number of servings to meet RDA

5.8

3.5

3.9

5.1

3.8

3.9

4.9

3.1

4.1

Rice - brown, med grain

Serving: 1.00 cup (195 g)

4.5

115

191

372

172

156

402

166

265

Number of servings to meet RDA

10.5

7.2

5.9

6.7

13.1

7.2

4.9

7.1

5.1

5.4

Rice - white, med grain

Serving: 1.00 cup (186 g)

4.4

104

192

366

160

195

385

158

270

Number of servings to meet RDA

10.7

8.0

5.8

6.8

14.0

5.8

5.1

7.5

5.7

5.3

Seitan

Serving: 3.00 oz (85 g)

31.0

671

1293

2247

656

1077

2915

839

1498

Number of servings to meet RDA

1.5

1.2

0.9

1.1

3.4

1.0

0.7

1.4

0.0

0.9

Spaghetti - white

Serving: 1.00 cup (140 g)

6.7

136

258

456

127

292

498

176

284

Number of servings to meet RDA

7.1

6.1

4.4

5.4

17.7

3.8

3.9

6.7

3.5

5.0

Spaghetti - whole wheat

Serving: 1.00 cup (140 g)

7.5

175

290

510

165

275

566

200

323

Number of servings to meet RDA

6.3

4.7

3.9

4.9

13.6

4.1

3.4

5.9

3.0

4.4

Vegetables

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Baked Potato

Serving: 1.00 med (173 g)

4.3

175

260

263

121

351

157

244

Number of servings to meet RDA

11.0

8.9

6.4

9.5

8.5

9.3

5.6

7.5

4.4

5.8

Broccoli - cooked, chopped

Serving: 1.00 cup (156 g)

3.6

180

216

234

244

152

212

Number of servings to meet RDA

13.1

10.1

6.2

11.5

9.6

12.8

8.0

7.8

6.2

6.7

Carrot - 5 12 inches long

Serving: 1.00 small (50 g)

0.5

Number of servings to meet RDA

100.6

41.4

29.5

48.7

44.0

21.6

38.2

12.3

49.2

40.5

Kale - cooked, shredded

Serving: 1.00 cup (130 g)

2.5

148

173

148

215

111

135

Number of servings to meet RDA

18.9

15.9

7.6

14.3

15.2

20.0

9.1

10.6

9.8

10.5

Romaine Lettuce - shredded

Serving: 1.00 cup (56 g)

0.7

Number of servings to meet RDA

67.5

51.7

19.4

46.0

38.7

51.0

32.5

28.1

49.2

29.5

Tomato

Serving: 1.00 med (123 g)

1.1

Number of servings to meet RDA

43.0

48.7

51.0

80.1

68.0

62.4

39.0

35.8

42.2

64.5

Fruit

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Apple

Serving: 1.00 med (138 g)

0.4

Number of servings to meet RDA

118.2

140.3

137.9

132.1

561.4

216.7

147.7

295.5

83.4

Banana

Serving: 1.00 med (118 g)

1.3

Number of servings to meet RDA

36.4

9.1

34.0

31.0

38.1

56.1

28.3

35.8

26.9

25.8

Orange

Serving: 1.00 med (131 g)

1.2

Number of servings to meet RDA

39.4

34.5

34.0

82.7

36.2

28.8

31.5

59.1

24.6

27.3

Strawberries - whole

Serving: 1.00 cup (144 g)

1.0

Number of servings to meet RDA

47.3

48.7

48.8

50.6

60.7

93.6

33.1

40.8

24.6

52.5

Seaweed

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Spirulina - dried

Serving: 1.00 tbsp (7 g)

4.0

225

346

212

126

375

208

246

Number of servings to meet RDA

11.8

10.9

5.0

7.2

10.6

8.9

5.2

5.7

4.5

5.8

Protein Powders

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Naturade Soy Protein

Serving: 0.33 cup (28 g)

24.0

618

1178

1939

1552

640

2184

912

305

1157

Number of servings to meet RDA

2.0

1.3

1.0

1.3

1.4

1.8

0.9

1.3

1.0

1.2

Naturade Soy-Free Protein

Serving: 0.33 cup (28 g)

22.0

533

1182

1785

1455

445

1957

918

228

1115

Number of servings to meet RDA

2.1

1.6

0.9

1.4

1.5

2.5

1.0

1.3

Animal

Food

PRO

HIS

ISO

LEU

LYS

MET
CYS

PHE
TYR

THR

TRP

VAL

Beef - ground, 15% fat, pan-broiled

Serving: 3.00 oz (85 g)

20.9

681

924

1631

1733

745

1459

811

108

1028

Number of servings to meet RDA

2.3

1.2

1.5

1.3

1.5

1.3

1.5

2.7

1.4

Chicken - roasted

Serving: 1.00 leg (52 g)

14.1

417

708

1028

1152

562

1004

583

158

684

Number of servings to meet RDA

3.4

2.0

1.6

2.4

1.9

2.0

1.9

2.0

1.9

2.1

Egg - hard boiled

Serving: 1.00 large (50 g)

6.3

149

343

537

452

342

591

302

384

Number of servings to meet RDA

7.5

5.6

3.3

4.6

5.0

3.3

3.9

3.7

Milk - 2% fat

Serving: 1.00 cup (244 g)

8.1

178

447

808

569

464

768

251

532

Number of servings to meet RDA

5.8

4.6

2.5

3.1

3.9

2.4

2.5

4.7

3.0

2.7

Tuna

Serving: 3.00 oz (85 g)

21.7

638

999

1762

1992

874

1579

950

243

1117

Number of servings to meet RDA

2.2

1.3

1.1

1.4

1.1

1.3

1.2

1.3

Protein is measured in grams \| Amino acids are measured in mg
PRO	= Protein	\| HIS	= Histidine	\| VAL	= Valine	\| MET CYS	= Methionine + Cysteine
ISO	= Isoleucine	\| THR	= Threonine	\| LEU	= Leucine	\| PHE TYR	= Phenylalanine + Tyrosine
TRP	= Tryptophan	\| LYS	= Lysine	\| IBW	= Ideal Body Weight

Read more about amino acid intake for vegans in Vegan Health. requirements http://veganhealth.org/articles/protein
https://www.nutritionexpress.com/showarticle.aspx?articleid=787
http://www.webmd.com/allergies/casein-allergy-overview#1

Weaving a Basket is like Weaving Good Health

2017-04-13T09:49:00.002-07:00

One of the finest basket-weaving traditions in the world exists - partly - right here in the North Bay: baskets woven by members, almost always women, of the Pomo tribe. There are Pomo baskets held by many private collectors and in museums around the world.

These baskets were both utilitarian and decorative, serving as everyday gathering, burden, storage and cooking vessels, and also as highly-decorative gifts for special occasions. Weaving these baskets took know-how, painstaking attention, patience and artistry. Large decorative baskets could take a year or more to complete.

Thinking about this tradition the other day, it struck me that in many ways weaving nutritional balance into a health basket is similar. Good health and balance is not achieved overnight. Thoughtful consideration and choices of better food for the your body are likened to the selection of the better pine needles to weave baskets. Healthy insides are as beautiful as these baskets, many have longevity for a hundred years. Your body has the ability as well.

Thanks Tony Briggs yoga guru for your thoughtful consideration and experiences.

Buy Organic, Regrow in Your Garden

2017-03-29T08:59:00.000-07:00

I was skeptical when I first saw a method to regrow vegetable, then thought why not.

Online images show the possibility of regrowing green onions by planting the bottom or white portion of the green onion. You simply stick it in the dirt, cutting the onion bottom with a 1/2 inch of soil. This can also be done with the bottom end of celery. Cut off celery stalks about two inches from where they are joined or bottom and plant them in a "shallow grave."

I tried it, it took awhile but they really started growing. Now, when I'm sitting on the patio, I trim off small bits of celery to eat. The green onion are growing ridiculously well!

Hope you and your family try this easy regrow method of continuing the circle of life and regrowing your vegetables. I made sure to buy organic vegetables. They are more expensive but worth every penny.

Would love to hear your tales of regrowing vegetable @vedanutrition

Drink your Lunch or Bang Out the Bags - Quick & Easy Healthy

2016-03-20T09:56:00.000-07:00

Salad should be as easy as opening a bag of chips. After grocery shopping we take 15 minutes to make 20 bags of mixed vegetables that serve as healthy snacks. The hardest part of this program is becoming mentally prepared to “bang out the bags”. Best done assembly line fashion and with family or friends. Don’t forget to wash your hands before you begin as germs can grow over the course of a few days or hours. Anything we can do make life healthy eating easier a better for our body and money saving.

Buy a week’s worth of produce; broccoli, carrots, cherry tomatoes, cucumbers, bell peppers and mushroom are great snacks. I use the bags with mushrooms and bell peppers first as these may break down faster. But, you choose your favorites.

Not only are these bags great to "grab and go", they serve as salad portions for dinner salads. After a long day’s work I’m tired and need some fuel. This is the time when I’m prone to open chips or chip-time. It’s a nice feeling to know that I can drop a handful of greens on a plate and empty a bag of salad fixin's on each plate for instant salad.

Another great idea is to drink your salad. A salad with water (even better with lemon water), perhaps coconut juice, basic salad greens, carrots, broccoli and yogurt for dressing can go into a blender for a healthy green drink. Even nuts and dried cranberries which we often see in salads can be added to your blender for a quick drink. Green drinks are costly but easy to make in your kitchen. Put it in a blender and drink your salad.

2015-12-25T16:29:00.001-08:00

Christmas Holiday Brings Joy to the Brunch Table

So happy to share my holiday joy with you. My table included farm fed salmon. We enjoy the soft sea food flavor that farm fresh brings. Pears from a holiday gift box and wonderful sparkling wine. It's gluten free and delicious. Cheers!

Reinvent your Butternut Squash!

2014-11-25T13:47:00.005-08:00

1. Peal your butternut squash.

2. Cut into long rectangular chunky strips - 3” x 5”

3. Use your pealer to create long strips of squash.

4. Your Choice:

A. Roast in a 450 degree oven for 10 min. - let cool and add to a nice Arugula Salad

B. Blanch in salted boiling water for just a few seconds. Remove from water and re-shape into your curls - let cool and add to Arugula Salad

This is how to Reinvent your Butternut Squash!

How to identify a Sweet Potatoes and Yams in the 1-min video

2014-11-24T05:54:00.001-08:00

Anxiety Summit

2014-11-13T10:46:00.002-08:00

I recommend this very successful free Anxiety Summit to learn about food that is right for you. Every body is different and not all solutions are right for you. The Anxiety Summit is hosted by a gifted individual, Tudy Scott.

Her book is about Anxiety and which foods may cause anxiety for you. The Anxiety Summit Season 2 Speakers + their gifts and/or research Trudy Scott, CN, host of the Anxiety Summit, Food Mood expert and author of The Antianxiety Food Solution.

The latest food and nutrient research on anxiety, music and more Why The Anxiety Summit New research on food and nutrients for reducing anxiety and depression Why changing our diets and addressing nutritional deficiencies is so important Music for mood and some inspiration for you Gems from each of the upcoming speakers.

Going Home My Way

2014-11-10T11:32:00.000-08:00

I found myself in Utah for a family event. While in Brigham City, Utah, my sister, nephew, partner and I went for a drive. We drove past the our high school, we ‘dragged the main street’ and ended up at the local hamburger stand. My sister and I several years apart, each had wonderful memories at the hamburger stand called Peach City.

Peach City was featured on Guy Fieri’s Diners, Drive-ins and Dives and has been a local fixture since 1938. My Father courted my Mother at Peach City and Dads favorite drink was an Iron Port Shake. It was made with fresh, local ice cream made with real cream. During the Brigham City’s local holiday of Peach Days, Peach City makes fresh peach ice cream from local peaches. It’s a neighborhood favorite and all of my high school classmates and I have fond memories of peach ice cream. My family loves it!

Years ago, my Parents used dry ice to take peach ice cream 800 miles to California for my niece and nephew to try. Dad was disappointed when the kids didn't revel over the creamy flavor and chunks of fresh peaches. However, my sister loved it. Now 40+ my nephew Joe has acquired a taste for peach ice cream.

Footlong hot dog with new to the menu, sweet potato fries. My childhood favorite but my way without the bun. Now if they can take out the nitrates and use half the salt. But, once in a while is ok!

Gluten Free Find in Tahoe

2014-11-09T23:24:00.002-08:00

On a recent road trip to Yellowstone, I found these wonderful Tahoe bars. Made from brown rice, sesame seeds, cranberries and if my memory serves me right, made with dates as well. I like the large gluten free symbol and the packaging that lists potential allergens.

I’m putting these on my year’s best list for 2015. Try them.

This socially conscious company gives 1% for the planet.

2014-11-06T09:37:00.001-08:00

Yogert for Yoga

As I ween off of my daily yoga and I notice my yogurt consumption is rising. There must be a healthier choice than store-bought yogurt. I decided to make my own. To tell you a secret, I've long been lusting for a yogurt maker for years! But, my fear of making yogurt has stopped me from making the initial purchase.

Today, I placed the order on Amazon and I'm anxiously awaiting its arrival. I tried to do a comprehensive search on yogurt makers, however there were few actual reviews of individual yogurt makers. I hoped to visit Consumer Reports or Good Housekeeping to view a comprehensive list of studied yogurt makers but there were none. I am happy to report that I discovered another gluten free writer who steered me in the right direction. Her analysis of starter packaging was an eye opener. I was exhausted after researching starters.

My yogurt maker arrived and a week has passed since I began experimenting. I've made three enthusiastic batches and the results have been fair. My problem was they didn't firm-up which I believe is a temperature issue from pouring the boiling milk to the cups at a much lower temperature. I ended up putting the pan in a ice bath to quickly reduce the temperature but think it drops the temperature too much before the yogurt maker can start the process. I found the heating temperature to be a challenge even with my new thermometer.

One great source of information for making yogurt, kafir and other fermenting foods is http://www.culturesforhealth.com. Their web site is a vault of information and products. They offer a free downloadable recipe and information book that is bound to please. Their varieties of starters had my head spinning. I ordered 5 different starters and they each bring a different outcome.

Going Home My Way

2014-10-30T11:29:00.000-07:00

Peach City was featured on Guy Fieri’s Diners, Drive-ins and Dives and has been a local fixture since 1938. My Father courted my Mother at Peach City and Dads favorite drink was an Iron Port Shake. It was made with fresh, local ice cream made with real cream. During the Brigham City’s local holiday of Peach Days, Peach City makes fresh peach ice cream from local peaches. It’s a neighborhood favorite and all of my high school class mates and I have fond memories of peach ice cream. My family loves it!

Footlong hot dog with new to the menu, sweet potato fries. My childhood favorite but my way without the bun. Now if they can take out the nitrates and use half the salt. But, once in a while is ok!

I'ld walk for a mile to get to Miracle Mile Cafe

2014-10-24T00:00:00.000-07:00

I had a perfectly prepared waffle at the Miracle Mile Cafe. Moreover, it was a perfectly prepared GLUTEN FREE waffle.

The restaurant features #gf eggs benedict, cinnamon pancakes and other toasted options. The restaurant has a social conscience and serves free range chicken eggs. The food is thoughtfully prepared in this casual restaurant. The soccer match was playing in the background and the crowd enjoyed the excitement of the game.

Located between San Rafael and San Anselmo, CA, Miracle Mile Cafe has been in business for about 3-years.

2014-10-17T23:38:00.000-07:00

The latest version of the Gluten Free Candy List is available for your viewing. If you plan to give out candy this year you may want to consider viewing this list. Many more children have allergies to gluten, nuts, eggs and dairy. A list like this could make someone Halloween not turn into a nightmare.

A number of gluten-free candy lists serve as trusty resources to take the guess work out of label reading. These lists are updated every year and contain detailed information on brand specific candy. If after using the resources below you are still in doubt of a specific candy's status, please contact the company directly for further clarification.

Here are the 2014 gluten-free Halloween candy lists:

About.com - Jane Anderson, celiac disease and gluten sensitivity expert for About.com, has updated their list.
Celiac Disease Foundation - the list includes tips to enjoy Halloween.
Gluten Away - their list is up.
MyGlutenFacts - has a searchable gluten-free candy list that includes store brands. It is searchable by brand, but it also tells you if the candy is produced on clean manufacturing lines, in a dedicated facility, or on dedicated manufacturing lines.
Sure Living Foods - updates their gluten-free candy list every year and has a long and a short version.

Thinking Moms Revolution Interview

2014-10-17T23:31:00.000-07:00

I enjoyed visiting with two of the Moms featured in the Book, The Thinking Moms Revolution.

http://www.glutenfreehome.org/Celebrating-Autism.html

These busy Moms talk about daily life living with an autistic child. I admire their journey and what they’ve learned. Autism is the great equalizer amongst demographic lines. No matter how much money Moms have or how little, autism touches every demographic of society and across all geographic locations. Parents want healthy children.

I hope you enjoy this interview set at the Commonwealth Club in San Francisco, CA. For more information on the Thinking Moms visit facebook.com/thinkingmomsrevolution or visit their web site atwww.thinkingmomsrevolution.

I apologize for the crackly audio crackley.

http://www.glutenfreehome.org/Celebrating-Autism.html

Kanewa Seed! It's the NEW grain of the future

2014-06-14T10:39:00.003-07:00

People are always on the lookout for the latest and greatest foods to help enhance their health and prevent risk of disease. The term “superfood” has captivated consumers and increased their interest in purchasing products touted as such. Technically, the word “superfood” merely a buzzword as it currently has no standardized medical definition and there is no scientific way of classifying foods under this name. However, the word label has commonly been applied to foods that have significant health benefits because they contain high amounts of one or more beneficial nutrients (often phytonutrients such as antioxidants). Foods like blueberries, broccoli, and flaxseeds have been termed superfoods, and the latest food to join this category is kaniwa.

What Is Kaniwa?

Kaniwa is often described as a grain, but it’s actually a seed that is cooked and consumed like a grain product. Originally from the Andes Mountains in Peru, kaniwa is fairly new to the United States It is expected to appeal to people who consume similar nutrient-dense grains and seeds like quinoa, which has become enormously popular in recent years. Kaniwa is related to the highly-popular quinoa but has a slight edge over its grain-like counterpart in that it does not contain any saponins, a component in some foods that gives them a soapy, bitter flavor and requires the food to be rinsed well before it’s cooked and eaten. Kaniwa seeds are dark reddish-brown in color and are significantly smaller than its close relative quinoa.

Kaniwa’s taste has been described as mild, nutty and slightly sweet–similar to the flavor of quinoa. Its small size makes it an excellent food to be served as porridge. Like many other healthy grains or grain-like foods, it can also be served as a nutritious side dish in the form of a warm pilaf or room-temperature salad. Kaniwa’s quick cooking time makes it an excellent choice to add to salads, stir-fries, soups and stews, and its flavor pairs well with fish. It would also work well in a stuffed pepper dish. It can be grounded into flour, which can then be used to make delicious earthy breads, sweet pastries, and even hot chocolate. Kaniwa can be used in place of flour or breadcrumbs to coat fish and meats.

Cooking with Kaniwa

For the best flavor, toast kaniwa prior to cooking. One cup of dry kaniwa requires 2 cups of water to cook, with one cup dry yielding 2 cups cooked. Bring water to a boil, lower it to a simmer, and then allow it to cook uncovered for about 15-20 minutes.

Kaniwa is an excellent source of protein, boasting a remarkable 16% protein content. It’s also packed with fiber, iron, calcium and zinc and is a great gluten-free choice for people with celiac disease. A complete nutritional profile of kaniwa is not yet available from the United States Department of Agriculture’s Nutrient Database, but with its expected increase in popularity, more detailed nutrition information may be available soon.

To purchase kaniwa, check your area’s health food store or in the bulk section at some Whole Foods locations. It can also be purchased online from a number of retailers, including Amazon.com.

Visit http://glutenfreehome.com for more information

Thanks Fitday!

How to Jumpstart your Detox - Spring is Coming!

2014-02-22T09:44:00.000-08:00

When you’re trying to get your health back on track, there are many ways to detox your way to feeling better. The best way to flush out toxins, however, is simple: lots and lots of water. But you don’t have to drink it plain; you can add a little flavor as well with these delicious (and detoxifying) additions. Add all of these to a large pitcher or bottle of water and drink throughout the next day for an effective way to detox! It helps to let these pieces soak overnight in your fridge to let the flavors meld.

Lemon: Lemon water makes for a powerful detox drink; lemon juice helps to cleanse and alkalize the body. Add one thinly sliced lemon to a large pitcher, or squeeze fresh lemon juice into your glass.
Mint: Mint adds a touch of sweetness without the sugar to your water, and it also helps settle your stomach and aids in digestion as well.
Cucumber: Cucumber water isn’t just for spas. Adding a few slices of cucumber to your water makes for excellent rehydration, and cucumber contains anti-inflammatory properties, as well.
Ginger: The spicy root helps cleanse out your system, aids in digestion, and settles your stomach. A little goes a long way, so start with a few thin slices or grate a tiny piece into your water and taste before adding more as necessary. thanks sugarpop!

Please Pass the Salt

2014-02-16T15:33:00.002-08:00

Veda's Nutrition, the Gluten Free Show we learn How to make Infused Salt and discuss salts with Chef David Haydon talk about different types of Salt and get creative with in a food demo from Scott Scheidt. Scott runs down the best method for Gluten Free Muscles with Chorizo. Dr. Cyrus Thomas speaks to use about food toxins and our love of wheat.

Veda's Nutrition - How to Make Infused Salts and more!

Not only is salt the hostess give of the past few years but it also pays an important roll in the kitchen. Salt acts as a counter-balancing agent in food. Salt Balances acidity and changing the way we perceive food on the palette. If you want to bring out the sweetness in a dish, just add a few flakes of salt.

According to Aki Kamozawa and H. Alexander Talbot, of the food-science blog ideasinfood.com. “Salt is the most essential seasoning—without it, everything you cook will taste flat,” says Kamozawa. “Even if we eliminate all other seasonings, it’s possible to make a delicious meal seasoning with salt alone.”

What to remember when Salting food

There’s a fine line between the perfect amount of salt and too much, but don’t be afraid to risk over-salting—that’s the only way to learn where the line is.

Some salts taste saltier than others. This is true of different types (kosher, sea, table), and even different brands. For consistency, pick an all-purpose salt (kosher) and a finishing salt (Maldon), and stick with them.

To increase your chances of hitting the seasoning sweet spot, add salt in small increments while tasting along the way, not all at once.

When reducing liquids, add salt only after the liquid is reduced to avoid over-concentrating it.

A dish that tastes perfectly seasoned today will often taste under-seasoned tomorrow. This is because foods absorb salt as they sit, so taste and adjust as necessary.

Workout: Applying Salt

Seasoning food isn’t just a question of how much salt to add, but also how to apply it. In this exercise, we salt three pork chops three different ways, then cook and taste them to see how each method affects the meat’s texture, flavor and juiciness.

If you want to discuss salt at length visit my web site at http://glutenfreehome.org

à votre santé - To your Health!

2013-10-21T22:42:00.000-07:00

The Veda Nutrition Show produces another action packed show.

In this episode entitled, "Learn How to Make Gluten Free Desserts" we see Chocolate Frosting made with an alternative source of butter fat, the creation of Fresh Rolls and a dessert demonstration from a local Chef.

The completed show also features Dr. Cyrus Thomas who speaks to us about the Paleo Diet. The Paleo Diet is all the rage in America but did you know there were several varieties of the Paleo Diet? Find out the details from the Pacific Islander Diet to the Agrarian Diet. I'm sure there will be details for you to flesh out.

You'll find numerous "Balance and Flavor" videos at http://www.youtube.com/user/vedanutrition

à votre santé - To your Health!

The Essential FLAX

2013-08-08T17:35:00.000-07:00

I received the most fun book today. I used to have it, who knows where it went but now it's back. It's like a boomerang. "The Essentials of FLAX" helps you understand how useful this seed is. You can of course eat it as a nibbling-snack or sprinkle it in blender drinks or on cereal. One of the classic uses for Flax is soaking them in water to create gelatinous gel. Afterwards, the seeds are discarded. They can then be dried and mill with an end product of flax meal.

The gel has a suspending nature. Tiny particles stay solid in coagulated liquid. The texture is much like egg whites. Like eggs, you can whip the gel to create whipping cream or use for a type of craft. Traditional papermakers add the Flax gel to shredded paper fibers. This helps the flower petals stay suspended in the water mixture.

I did not know the full nature of Flax until I explored this little book. Flax is rich in Fat and contains 20% Protein. Dessert countries used flax in abundance. Pregnant women can drink the tea and women of all ages can benefit from the small amounts of phytoestrogen. On-line you'll find recipes for teething biscuits, for human and pet, and scone recipes. All cycles of human development can use Flax.

Quinoa the future of this stable grain Celebrating 2013 as the International Year of Quinoa.

2013-06-25T15:23:00.003-07:00

Quinoa

the future of this stable grain

Celebrating 2013 as the International Year of Quinoa.

Quinoa plays an important worldwide nutritional role. Plans to feed billions and eradicate hunger are featured during this International Year of Quinoa.

The 7,000 year old grain can be consumed by a number of reductive diet groups such as Celiacs patients, Vegetarians Paleo-eaters.

There is a worldwide benefit from Quinoa's adaptive nature and short growing season, The world watches crops growing in the dry environments of Central Americas and plan for its future. This is of particular note as continuing climate change disrupts growing seasons. The world sees once fertile land now silted over due to endless rains.

The HImalayas, the plains of northern India, the Sahel and Yemen are looked at for future Quinoa crops.

Cooked Quinoa contains 9% protein, iron and fiber called super food because of its high micronutrients. It's high in amino acids, trace minerals and vitamins. Quinoa can be found in the finest dining establishment and kitchens all over the world. The Food and Agriculture Organizations of the United Nations are promoting this traditional or forgotten crop to improve worldwide hunger. The challenges of the modern world point towards Quinoa for the modern world assimilating the knowledge of the ancient world. The easy to grow crop will be a comfortable addition for the small farmer.

President Morales and First Lady of Peru were named Special Ambassadors for the international Year of Quinoa. At a special ceremony sponsored by the Food and Agriculture Organization of the United Nations, the First Lady underlined the important role of women farmers in quinoa production and highlighted quinoa as a "viable and effective option for fighting hunger and malnutrition".

http://www.fao.org/news/story/jp/item/170254/icode/

http://vegetarian.about.com/od/healthnutrition/qt/Quinoa-Nutrition-Facts.htm

Happy Wheat

2013-06-06T20:00:00.005-07:00

Can scientists create gluten-free wheat strains that are safe for people with Celiac disease, and suitable for making bread? According to a team of researchers writing in the journal PNAS, the answer is ‘yes.’

Wheat Kernels hold a complex mix of proteins that contain gluten. Experiments are underway to identifying and separating the most glutenous enzymes in wheat. The resulting seeds were planted and wheat was found to contain significantly lower amounts of gluten.

The work has just started however the promises are immense.

http://bit.ly/YzTDWv

A little about what I do

2013-06-02T09:08:00.000-07:00

Measuring Up

2013-05-15T10:54:00.000-07:00

Our busy day-in-day-out life leaves little time to create something that looks as if it were styled by the Food Network. I mean to say, creation takes a bit of thoughtful preparation and consideration. Time is of the essence in the average American's schedule. It took God 6 days to create the heavens and the earth. I hope it doesn't take that long to make dinner. In order expedite matters it pays to be prepared by having a stocked kitchen filled with your favorite ingredients. Time can stand still in the kitchen when it searching the cabinet. One can find the most interesting things when trying to finding that last ingredients or missing kitchen tools. The frustration of not finding the needed measuring spoon or precise ingredient can cause one to abandon a meal and call for take out.

Here are three basic equivalency charts that you may have seen. You may have known the information noted on these charts along with your high school locker code. I remember being tested in mandatory cooking classes in school.

These equivalency charts found on kitchen towels and cutting boards are a great kitchen addition or to add to your "kitchen file" at home.

The liquid and dry measures will help you to keep rolling in the kitchen and not slow you down when cooking. If you can't find a tablespoon one can use 3 teaspoons. When substitute measuring try and be as precise as possible. A 4 heaping tablespoons to generate a 1/4 of a cup can measure up to 1/3 of a cup. Note the difference between heaping and level in your recipes.

Prepare in advance by using a one cup measure of water and add it to your favorite drinking glass. For instance, if you know the one cup measurement reaches the top of the blue flower then you can reach for that same glass at dinner time.