Sunday, January 31, 2010
Friday, January 29, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
Saturday, January 23, 2010
Cabbage Carrot and Pineapple Salad
Ingredients:
Use equal amounts of:
Cabbage
Carrots
Pineapple, fresh
Preparation:
We find that the easiest way to make this cabbage carrot and pineapple salad is in a food processor, using the small shredding blade.
Thoroughly wash the cabbage and cut in chunks that will fit into the throat of the food processor. Wash and peel the carrots. Wash the pineapple and twist off the top. Cut the pineapple into lengthwise wedges and remove the peel.
With the food processor running, slowly feed in the cabbage, carrots, and pineapple pieces. When the container is full, or you have shredded all the ingredients you desire to make into the salad, stop the food processor, open the cover, and dump the container contents into a bowl and mix well. Repeat the process if you are making more salad.
Cover the top of the bowl with plastic wrap and place in the refrigerator for a couple of hours, letting the salad marinate to enhance the flavor.
Serve and Enjoy!
http://www.all-creatures.org/recipes/salad-cabcarpine.html
Use equal amounts of:
Cabbage
Carrots
Pineapple, fresh
Preparation:
We find that the easiest way to make this cabbage carrot and pineapple salad is in a food processor, using the small shredding blade.
Thoroughly wash the cabbage and cut in chunks that will fit into the throat of the food processor. Wash and peel the carrots. Wash the pineapple and twist off the top. Cut the pineapple into lengthwise wedges and remove the peel.
With the food processor running, slowly feed in the cabbage, carrots, and pineapple pieces. When the container is full, or you have shredded all the ingredients you desire to make into the salad, stop the food processor, open the cover, and dump the container contents into a bowl and mix well. Repeat the process if you are making more salad.
Cover the top of the bowl with plastic wrap and place in the refrigerator for a couple of hours, letting the salad marinate to enhance the flavor.
Serve and Enjoy!
http://www.all-creatures.org/recipes/salad-cabcarpine.html
Wilted arugula and portobello mushrooms
INGREDIENTS:
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup broth (veggie or chicken)
4 cups arugula leaves
1/8 teaspoon ground black pepper
DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and cook until soft, about 5 minutes.
Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Pour in sherry and chicken broth.
Simmer until liquid is reduced by half.
Add arugula and cook until wilted, about one minute. Season with black pepper.
Serve immediately.
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup broth (veggie or chicken)
4 cups arugula leaves
1/8 teaspoon ground black pepper
DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and cook until soft, about 5 minutes.
Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
Pour in sherry and chicken broth.
Simmer until liquid is reduced by half.
Add arugula and cook until wilted, about one minute. Season with black pepper.
Serve immediately.
Sweet Potato “Oh My”
Grate:
2-3 yams or sweet potatoes
1 cup coconut
2 apples
¼ cup ginger root
Juice:
Approximately 4 lemons and 2 oranges (you may also wish to add raw honey, to taste, to the juice mix)
Add:
1 cup of chopped walnuts
Other optional ingredients:
Pineapple
Raisins
Cinnamon
Toss all ingredients together.
Serves 8 to 10.
2-3 yams or sweet potatoes
1 cup coconut
2 apples
¼ cup ginger root
Juice:
Approximately 4 lemons and 2 oranges (you may also wish to add raw honey, to taste, to the juice mix)
Add:
1 cup of chopped walnuts
Other optional ingredients:
Pineapple
Raisins
Cinnamon
Toss all ingredients together.
Serves 8 to 10.
Broccoli-Waldorf Salad
2 cups broccoli, cut in small pieces
1 apple cubed
4 stalks celery, diced
1 cup grapes, sliced in half
1 cup walnuts (which have been soaked)
½ cup apple cider vinegar
1/4 cup olive oil
http://www.loloville.com/rawfoodrecipes.htm
1 apple cubed
4 stalks celery, diced
1 cup grapes, sliced in half
1 cup walnuts (which have been soaked)
½ cup apple cider vinegar
1/4 cup olive oil
http://www.loloville.com/rawfoodrecipes.htm
Royal Tropical Fruit Pudding
In blender:
2 large bananas
2 mangoes (peeled!)
2 kiwi
3 avocados
12 large strawberries
http://www.loloville.com/rawfoodrecipes.htm
2 large bananas
2 mangoes (peeled!)
2 kiwi
3 avocados
12 large strawberries
http://www.loloville.com/rawfoodrecipes.htm
Indian Summer Salad
endive
arugula
sweet peppers
avocado lemon
beet greens
pumpkin seeds (soaked and seasoned)
torpedo onion
olive oil
raw apple cider vinegar splash
http://www.loloville.com/rawfoodrecipes.htm
arugula
sweet peppers
avocado lemon
beet greens
pumpkin seeds (soaked and seasoned)
torpedo onion
olive oil
raw apple cider vinegar splash
http://www.loloville.com/rawfoodrecipes.htm
Endive "cups"
(for 10 leaf cups, double is needed)
1 head endive
1-2 carrots, grated
1/3 cup raw almond butter
½ cup almonds soaked overnight
Separate and wash endive leaves. Mix carrots and almond butter. Spoon into leaves. Top with ground almonds. Arrange on platter.
http://www.loloville.com/rawfoodrecipes.htm
1 head endive
1-2 carrots, grated
1/3 cup raw almond butter
½ cup almonds soaked overnight
Separate and wash endive leaves. Mix carrots and almond butter. Spoon into leaves. Top with ground almonds. Arrange on platter.
http://www.loloville.com/rawfoodrecipes.htm
Carrot Pate
5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tablespoon lemon juice
Celtic salt to taste
Ground kelp
Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.
http://www.loloville.com/rawfoodrecipes.htm
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tablespoon lemon juice
Celtic salt to taste
Ground kelp
Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.
http://www.loloville.com/rawfoodrecipes.htm
Veggie Dip
This dip can be made thinner to use as a creamy salad dressing or thickened with veggies for a pate to spread on carrots or crackers or to roll up in lettuce leaves or nori seaweed sheets. Take a pint container to work with you along with your favorite veggies and/or lettuce or kale leaves.
Ingredients:
Water (start with ¼ cup and add more to make it easy to blend the nuts until smooth)
Cold-pressed olive oil (start with 2-3 Tablespoons and add more to desired creaminess)
Sweet: raw cashews 7 ounces (or soaked and drained almonds, pecans, etc.)
Sour: lemon or lime juice
Spicy: fresh-grated garlic (the longer the garlic is in the mixture the stronger it gets), fresh-grated ginger root, chilies, cayenne pepper, or some sliced jalapeno pepper
Bitter: fresh cilantro (or your fresh or dried herb of choice), or poultry seasoning
Salty: Celtic Sea Salt, dulce (a dried, salty seaweed) and soy sauce, tamari or shoyu (These are just three grades of the same thing.)
Mixing:
Blend the nuts until finely ground in the food processor or blender.
Add a bit of water slowly until a thick "goop" forms.
Add a few cloves of fresh garlic and slices of ginger root.
Add some olive oil, Nama Shoyu (aged soy sauce), Celtic Sea Salt and blend.
Taste. If too sweet, add some lemon or lime juice. If too thick for the blender to handle, add more water.
Then make adjustments for sweet, sour, spicy, salty, and bitter using the above ingredients or substitutes. (I found that the chilies, garlic, salt, soy sauce, lemon juice and ginger were key for balancing the sweetness of the cashews or nuts.)
For extra spicy, add 1 whole chopped jalapeno pepper or other chili pepper.
Blend and at the end, add dried or fresh basil or cilantro or your favorite herb. (If you blend too much at the end, the green herbs will turn it an unappetizing greenish beige.)
Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama—a Mexican root that is firm like a water chestnut—bell peppers, cabbage, etc.) or with dehydrated flax crackers.
This can also be used as rich, creamy salad dressing. Just add more water and salt, if needed. This dip gets thicker when it sits in the refrigerator. You can always add more water and stir before serving.
Optional ingredients (add to the blended mix or just chop into the dip):
Grated horseradish, chopped spinach, chopped bell peppers (any color), mashed avocado, chopped tomatoes, sliced or diced green onions, or red onions.
Ideas:
Try emphasizing one herb for a dominant flavor (dill, basil, tarragon, etc.).
You can add carrots if you're using a food processor and make it into a paste and use it as a spread on crackers, rolled up in nori seaweed sheets (used for sushi rolls) or on lettuce leaves as a "green burrito."
http://therawfoodsite.com/recipes.htm
Ingredients:
Water (start with ¼ cup and add more to make it easy to blend the nuts until smooth)
Cold-pressed olive oil (start with 2-3 Tablespoons and add more to desired creaminess)
Sweet: raw cashews 7 ounces (or soaked and drained almonds, pecans, etc.)
Sour: lemon or lime juice
Spicy: fresh-grated garlic (the longer the garlic is in the mixture the stronger it gets), fresh-grated ginger root, chilies, cayenne pepper, or some sliced jalapeno pepper
Bitter: fresh cilantro (or your fresh or dried herb of choice), or poultry seasoning
Salty: Celtic Sea Salt, dulce (a dried, salty seaweed) and soy sauce, tamari or shoyu (These are just three grades of the same thing.)
Mixing:
Blend the nuts until finely ground in the food processor or blender.
Add a bit of water slowly until a thick "goop" forms.
Add a few cloves of fresh garlic and slices of ginger root.
Add some olive oil, Nama Shoyu (aged soy sauce), Celtic Sea Salt and blend.
Taste. If too sweet, add some lemon or lime juice. If too thick for the blender to handle, add more water.
Then make adjustments for sweet, sour, spicy, salty, and bitter using the above ingredients or substitutes. (I found that the chilies, garlic, salt, soy sauce, lemon juice and ginger were key for balancing the sweetness of the cashews or nuts.)
For extra spicy, add 1 whole chopped jalapeno pepper or other chili pepper.
Blend and at the end, add dried or fresh basil or cilantro or your favorite herb. (If you blend too much at the end, the green herbs will turn it an unappetizing greenish beige.)
Serve with raw veggies (carrots, celery, broccoli, cauliflower, radishes, green beans, sliced sweet potatoes, tomatoes, jicama—a Mexican root that is firm like a water chestnut—bell peppers, cabbage, etc.) or with dehydrated flax crackers.
This can also be used as rich, creamy salad dressing. Just add more water and salt, if needed. This dip gets thicker when it sits in the refrigerator. You can always add more water and stir before serving.
Optional ingredients (add to the blended mix or just chop into the dip):
Grated horseradish, chopped spinach, chopped bell peppers (any color), mashed avocado, chopped tomatoes, sliced or diced green onions, or red onions.
Ideas:
Try emphasizing one herb for a dominant flavor (dill, basil, tarragon, etc.).
You can add carrots if you're using a food processor and make it into a paste and use it as a spread on crackers, rolled up in nori seaweed sheets (used for sushi rolls) or on lettuce leaves as a "green burrito."
http://therawfoodsite.com/recipes.htm
Milk-Free Chocolate Milk
1 avocado,
1/2 cup of Sucanat
1 1/2 cups of water
6 ice cubes
The perfect replacement for chocolate milk. It has the texture of thick cream, and the flavor is indescribably delicious. This is a dairy farmer's worst fears come true. Extremely filling, high in calories, (approximately 600) and the equivalent to a Big Mac but much better for you. Great to drink one hour before body building or long distance running. If you are trying to gain weight, this is the drink for you! You can also add a banana and cinnamon—or anything else your heart fancies, such as mango, pear or peach. Makes a great fruit dressing.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1/2 cup of Sucanat
1 1/2 cups of water
6 ice cubes
The perfect replacement for chocolate milk. It has the texture of thick cream, and the flavor is indescribably delicious. This is a dairy farmer's worst fears come true. Extremely filling, high in calories, (approximately 600) and the equivalent to a Big Mac but much better for you. Great to drink one hour before body building or long distance running. If you are trying to gain weight, this is the drink for you! You can also add a banana and cinnamon—or anything else your heart fancies, such as mango, pear or peach. Makes a great fruit dressing.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Fruit Delight
1 ripe avocado
1/4 cup frozen orange concentrate
1/4 cup water
1 lemon, juiced
Blend until creamy, chill and pour over salad. A delight that will court your taste buds.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1/4 cup frozen orange concentrate
1/4 cup water
1 lemon, juiced
Blend until creamy, chill and pour over salad. A delight that will court your taste buds.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Veggie Salad Delight
1 perfectly ripe avocado
1/2 teaspoon honey
1/4 cup water
1 clove garlic
2 teaspoon flax oil
1 teaspoon dill
1/2 teaspoon sea salt
1/2 lemon, juiced
Blend until creamy and let sit in refrigerator for half an hour allowing the flavors to harmonize. Pour over salad and toss well.
Love your veggies with the smooth delicious taste of this romantic dressing. Perfect with candlelight and your favorite significant other.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1/2 teaspoon honey
1/4 cup water
1 clove garlic
2 teaspoon flax oil
1 teaspoon dill
1/2 teaspoon sea salt
1/2 lemon, juiced
Blend until creamy and let sit in refrigerator for half an hour allowing the flavors to harmonize. Pour over salad and toss well.
Love your veggies with the smooth delicious taste of this romantic dressing. Perfect with candlelight and your favorite significant other.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Fun Fruit Dressing
1 avocado
1 banana
2-3 tablespoon of pineapple
1/4 cup of water
Blend all ingredients and pour over fruit. If you really want to impress someone who may not be a fruit eater, this is your ticket.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1 banana
2-3 tablespoon of pineapple
1/4 cup of water
Blend all ingredients and pour over fruit. If you really want to impress someone who may not be a fruit eater, this is your ticket.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
The Hawaiian Dip
1 avocado
2 large tablespoon pineapple
pinch of basil
pinch of chives
sea salt (optional)
Blend these ingredients.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
2 large tablespoon pineapple
pinch of basil
pinch of chives
sea salt (optional)
Blend these ingredients.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Banana Smoothies
Frozen bananas
Bananas are filled with potassium which contributes to a strong heart and muscles. In the class of soft fruits, they are second highest in mineral content, only to be rivaled by strawberries. They are almost impossible to juice, but are versatile in making varieties of banana shakes, ice cream or smoothies.
Peel ripe bananas, put them in freezer bags and freeze. Banana will freeze in 24 hours. To make a fruit milk shake, without milk, blend chopped frozen bananas, honey, strawberries, blueberries or cantaloupe juice. Frozen banana slices make a great addition to salads.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Bananas are filled with potassium which contributes to a strong heart and muscles. In the class of soft fruits, they are second highest in mineral content, only to be rivaled by strawberries. They are almost impossible to juice, but are versatile in making varieties of banana shakes, ice cream or smoothies.
Peel ripe bananas, put them in freezer bags and freeze. Banana will freeze in 24 hours. To make a fruit milk shake, without milk, blend chopped frozen bananas, honey, strawberries, blueberries or cantaloupe juice. Frozen banana slices make a great addition to salads.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Blind Date Pudding
10 honey dates
½ cup water
Blend 10 dates with a small amount of water.
Add more water as the mixture thickens.
Pour into soup bowls, decorate with banana slices and sprinkle with Sucanat.
Chill in freezer.
This will be the best pudding you'll ever taste. A versatile base to add to your favorite fruit. A pinch of cinnamon and vanilla extract will lift you to heaven. You’re best silver and china, and two small bowls of Blind Date Pudding. A perfect treat for a special evening. The only drawback is that dates can have a laxative effect to someone who is not accustomed to a raw food diet. Your sweetheart will consider it well worth the trouble.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
½ cup water
Blend 10 dates with a small amount of water.
Add more water as the mixture thickens.
Pour into soup bowls, decorate with banana slices and sprinkle with Sucanat.
Chill in freezer.
This will be the best pudding you'll ever taste. A versatile base to add to your favorite fruit. A pinch of cinnamon and vanilla extract will lift you to heaven. You’re best silver and china, and two small bowls of Blind Date Pudding. A perfect treat for a special evening. The only drawback is that dates can have a laxative effect to someone who is not accustomed to a raw food diet. Your sweetheart will consider it well worth the trouble.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Honey Mango Tango
½ honeydew melon
1 mango
2 tbsp. Sucanat
pinch of cinnamon
Like cantaloupes, honeydew melons are a great springboard for many combinations of flavors.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1 mango
2 tbsp. Sucanat
pinch of cinnamon
Like cantaloupes, honeydew melons are a great springboard for many combinations of flavors.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Pineapple Release
1 apple
1 orange
1/3 pineapple
1 banana
½ lemon
2 tablespoon honey
An explosion of flavors sending your taste buds into free-fall.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1 orange
1/3 pineapple
1 banana
½ lemon
2 tablespoon honey
An explosion of flavors sending your taste buds into free-fall.
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Ron's Favorite
one large serving
1 cup of organic unsweetened almond milk
half a scoop of powered protein
one banana
tablespoon of Sucanat
five frozen strawberries
tablespoon of flax or hemp oil
(this oil helps you lose weight so don't worry about the added calories)
http://www.freedomyou.com/recipes/Blender_Recipes.htm
1 cup of organic unsweetened almond milk
half a scoop of powered protein
one banana
tablespoon of Sucanat
five frozen strawberries
tablespoon of flax or hemp oil
(this oil helps you lose weight so don't worry about the added calories)
http://www.freedomyou.com/recipes/Blender_Recipes.htm
Thursday, January 21, 2010
Negative Calorie List
Negative Calorie Vegetables
Asparagus
Beet Root
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chicory
Hot Chili Peppers
Cucumber
Dandelion
Garden cress
Garlic
Green Beans
Lettuce
Onion
Radish
Spinach
Turnip
Zucchini
Negative Calorie Fruits
Apple
Blueberries
Cantaloupe
Cranberry
Grapefruit
Honeydew
Lemon/Lime
Mango
Orange
Papaya
Peach
Pineapple
Raspberry
Strawberry
Tomato
Tangerine
Turnip
Watermelon
You can find more information here.
Asparagus
Beet Root
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chicory
Hot Chili Peppers
Cucumber
Dandelion
Garden cress
Garlic
Green Beans
Lettuce
Onion
Radish
Spinach
Turnip
Zucchini
Negative Calorie Fruits
Apple
Blueberries
Cantaloupe
Cranberry
Grapefruit
Honeydew
Lemon/Lime
Mango
Orange
Papaya
Peach
Pineapple
Raspberry
Strawberry
Tomato
Tangerine
Turnip
Watermelon
You can find more information here.
Sulfites: Danger, Threat or Menace Allergies, warnings and information about this preservative Read more at Suite101: Sulfites: Danger, Threat or
Feb 22, 2007 Lynn Hoffman
Why is there a sulfite warning label on your wine? Is wine safe to drink?
If you have read any good wine labels lately, you may have noticed this cautionary note: "Warning! Contains Sulfites." Used to prevent oxidization, sulfites are a preservative found in many foods, including wines. Since the Food and Drug Administration began requiring this label, there has been some concern and a lot of questions. People wonder when “they” started adding sulfites to the wine. They ask if the sulfites are like pesticides and wonder if sulfites will hurt them.
The answers to those questions are: Since Roman times, no and not likely. Sulphur matches have been burned inside wine casks for over two thousand years. The sulphur dioxide gas that is produced prevents vinegar from forming in the wine residue in the barrel and contaminating the next vintage. Today, a solution of potassium metabisulfate serves the same purpose. This chemical is also used to clean winemaking equipment, and small amounts may be added to the freshly crushed grapes to kill off any wild yeast that have grown on the grape skins or settled into the juice. (Grape juice contains a small proportion of sulfates naturally.) Sulfites also prevent the oxidation of white wines that turns them an unappealing brown color.
Sulfur is occasionally used on the surface of grapes, but its use there is no more toxic than at any other time. The warning label is attached to wine these days only because some very few people, mostly asthmatics, experience a bad reaction to sulfites.
How many people are at risk? The Food and Drug Administration (F.D.A.) estimates that one out of a hundred people is sulfite-sensitive, and that 5 percent of those who have asthma are also at risk of bad reaction to sulfites. Some physicians think that asthmatics who are heavily dependent on steroids are most at risk. "By law, adverse reactions to drugs must be . . .(b)ut with sulfites and other food ingredients, reporting is voluntary so it's difficult to say just how many people may be at risk," cautions FDA consumer safety officer JoAnn Ziyad, Ph.D.
An article by Ruth Papizan on the FDA website explains that scientists have not yet been able to determine what actual amount of these sulfites would be required to bring on an allergic reaction in people with high sensitivities. It continues to say that the "FDA requires food manufacturers and processors to disclose the presence of sulfiting agents in concentrations of at least 10 parts per million, but the threshold may be even lower. The assay used to detect the level of sulfites in food is not sensitive enough to detect amounts less than 10 ppm in all foods (that's 1 part sulfite to 100,000 parts of food--the equivalent of a drop of water in a bathtub) so that's what the regulation has to be based on, explains Ziyad."
Read more at Suite101: Sulfites: Danger, Threat or Menace: Allergies, warnings and information about this preservative http://oldworldwine.suite101.com/article.cfm/sulfites_danger_threat_or_menace#ixzz0dIZrmPMp
Why is there a sulfite warning label on your wine? Is wine safe to drink?
If you have read any good wine labels lately, you may have noticed this cautionary note: "Warning! Contains Sulfites." Used to prevent oxidization, sulfites are a preservative found in many foods, including wines. Since the Food and Drug Administration began requiring this label, there has been some concern and a lot of questions. People wonder when “they” started adding sulfites to the wine. They ask if the sulfites are like pesticides and wonder if sulfites will hurt them.
The answers to those questions are: Since Roman times, no and not likely. Sulphur matches have been burned inside wine casks for over two thousand years. The sulphur dioxide gas that is produced prevents vinegar from forming in the wine residue in the barrel and contaminating the next vintage. Today, a solution of potassium metabisulfate serves the same purpose. This chemical is also used to clean winemaking equipment, and small amounts may be added to the freshly crushed grapes to kill off any wild yeast that have grown on the grape skins or settled into the juice. (Grape juice contains a small proportion of sulfates naturally.) Sulfites also prevent the oxidation of white wines that turns them an unappealing brown color.
Sulfur is occasionally used on the surface of grapes, but its use there is no more toxic than at any other time. The warning label is attached to wine these days only because some very few people, mostly asthmatics, experience a bad reaction to sulfites.
How many people are at risk? The Food and Drug Administration (F.D.A.) estimates that one out of a hundred people is sulfite-sensitive, and that 5 percent of those who have asthma are also at risk of bad reaction to sulfites. Some physicians think that asthmatics who are heavily dependent on steroids are most at risk. "By law, adverse reactions to drugs must be . . .(b)ut with sulfites and other food ingredients, reporting is voluntary so it's difficult to say just how many people may be at risk," cautions FDA consumer safety officer JoAnn Ziyad, Ph.D.
An article by Ruth Papizan on the FDA website explains that scientists have not yet been able to determine what actual amount of these sulfites would be required to bring on an allergic reaction in people with high sensitivities. It continues to say that the "FDA requires food manufacturers and processors to disclose the presence of sulfiting agents in concentrations of at least 10 parts per million, but the threshold may be even lower. The assay used to detect the level of sulfites in food is not sensitive enough to detect amounts less than 10 ppm in all foods (that's 1 part sulfite to 100,000 parts of food--the equivalent of a drop of water in a bathtub) so that's what the regulation has to be based on, explains Ziyad."
Read more at Suite101: Sulfites: Danger, Threat or Menace: Allergies, warnings and information about this preservative http://oldworldwine.suite101.com/article.cfm/sulfites_danger_threat_or_menace#ixzz0dIZrmPMp
100 Calorie Foods
This is a list of 100 calorie foods!
Some of them are over 100 by a mile and I don't get that ,but hey it's their list.
Raw Chocolate Chip Cookies
30 cookies / 99 calories per cookie
Ingredients:
Cookie dough:
1 3/4 cups ground raw walnut
3/4 cup ground raw oats
1/4 cup Agave Nectar
2 teaspoon vanilla extract
1/4 cup walnut oil
Raw chocolate chips:
2 Tablespoon walnut oil
1/2 cup carob powder
1/2 cup cocoa powder
4 tablespoon agave nectar
2 teaspoon vanilla
Directions:
Dough: Grind up raw walnut and raw oats in a food processor or blender. Place all cookie dough ingredients into a large bowl and mix by hand, with a spoon, or place all ingredients in the processor and blend. Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.
Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes.
Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.
When chocolate is frozen, cut into chips use a pastry slicer.
Mix chips into dough.
Place in fridge to harden for about 30 mins. They get real hard! Make sure to refrigerate them on parchment paper or they will stick to the plate.
Notes: If you don’t have carob powder you can substitute it for cocoa powder just as easily. Alternatively, you may be able to sub the agave nectar for maple syrup, honey, or splenda.
Also note, She cut the recipe in half to make a smaller batch. Don’t be too worried about getting exact measurements here. They will still turn out.
The total prep time (not including freezing and refrigerating) was 10 minutes! So quick and easy.
http://ohsheglows.com/2009/05/03/raw-chocolate-chip-cookies/
Monday, January 11, 2010
Spelt Is The New Wheat.
Ok so I received a cool book for Christmas. It's called "Eat Right 4 Your Type". I'm really excited about seeing if it works. One thing I know I'm changing is eating wheat. Apparently wheat contain a lectin that attaches to the insulin receptors in the fat cells, prohibiting insulin form attaching. The book says the result is reduced insulin efficiency and failure to stimulate fat "burning." The book concludes the "Cereals" chapter urging my blood type to try spelt. I have and it's yummy. Wheat also creates a lot of mucus in all blood types and since the switch I think I feel less mucusy. lol.
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