Archive for June, 2012

Learn from Gordon Ramsay- quick, simple and easy (+ an hypnotic accent)

Kitchen Skillz:




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  • Plaintiffs in the lawsuit Harris et al. v. Brown, et al., Case No. 3:07-cv-03225 have submitted testimony of four qualified experts confirming the claim that large amounts of soy in the prison diet can cause serious health problems.
  • In 2004, the state of Illinois began using large amounts of soy in prison menus to save money and use less meat.

  • soy protein in prison meals approaches 100 grams per day, four times greater than the amount recommended by the Food and Drug Administration.

    Even 50 grams of soy can cause thyroid problems, including thyroid cancer. Soy contains compounds called phytoestrogens, which depress thyroid function and cause endocrine disruption. (Toxicologist Mike Fitzpatrick, PhD

  • )

  • Lawsuit claims that the soy being fed to the plaintiffs, in the amounts being fed to them, constitutes cruel and unusual punishment
  • Plaintiff health complaints include chronic and painful constipation alternating with debilitating diarrhea, vomiting after eating, sharp pains in the digestive tract, especially after consuming soy, passing out, heart palpitations, rashes, acne, insomnia, panic attacks, depression and symptoms of hypothyroidism, such as low body temperature (feeling cold all the time), brain fog, fatigue, weight gain, frequent infections and thyroid disease.
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    Environmental Working Group (EWG) studies amounts of pesticides found in non-organic food. It recently came out with new lists for produce: “Clean 15” and “Dirty Dozen”.

    • Most pesticide-laden: Apples, celery, peppers, peaches, strawberries, nectarines, grapes, spinach, lettuce and cucumber.
    • ‘Cleanest’: onions, sweet corn, pineapple, avocado, cabbage, sweet pea, asparagus, mango, aubergine (eggplant), and kiwi fruit.
    • Still suspect: green beans, kale and collard greens (had residues that placed them outside the Dirty Dozen, but organophosphate insecticides were found.)
    • To avoid GMOs (genetically modified organisms) organic corn is recommended.
    • Health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure.
    • Some chemicals found by EWG are banned for agricultural use… residues are still contaminating our food.
    • Download the PDF wallet guide!
    Is this info legit?:
    • Lobby groups such as the Alliance for Food and Farming say the EWG has distorted the figures, and fruit and vegetables can be washed beforehand to remove any pesticide residues – although environmental groups say that washing doesn’t always do the trick.

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    MORE Low-sugar desserts!

    Healthy Homemade Popsicles

    BuzzNutrition Commentary: Supermarket popsicles are also known as frozen toxin sticks. They usually contain high fructose corn syrup, food colorings and preservatives. If Star Wars were set in your grocery store freezer, Darth Vader would fight with a Popsicle Saber from the supermarket, whereas Luke Skywalker would use a homemade one.

    If these treats are for adults, consider adding a dash of rum. This will change the consistency since alcohol doesn’t freeze hard like water. But you can always enjoy it as a slushie!


    Every homemade popsicle recipe has a few basic ingredients: fruit (or veggies), sugar, and water. Many recipes get an added flavor boost from extras like salt, chili, herbs (like mint or basil), and lemon or lime juice for an extra zing.

    Summer Strawberry Popsicles

    • 4 cups of fresh strawberries (Preferably organic and not gigantic supermarket frankenberries)
    • 1/8 cup of sweetener
    • 2-4 tablespoons of fresh-squeezed lemon juice (to taste)
    • 1/2 cup of fresh mint leaves
    • 1/2 cup of water


    • Toss all ingredients into the blender and flip the switch. You want to create something that is smoothie-like in texture, for the richest, most flavorful popsicle. Your mixture should be just thin enough to pour, but not too thin so that it has a runny, watery consistency. Adding water to the point of a “runny” consistency will thin your concoction, which will yield a larger batch of blander popsicles.
    • Pour to the top of each mold, and don’t spill. Make sure to wipe up any spills on the molds or tray before you put the tray into the freezer.
    • Freeze for 2-3 hours.
    • When your popsicles are completely frozen, you will be able to tell by pulling on the stick. If the stick comes out by itself, your popsicle is not completely frozen. If the stick stays fast, your popsicle is frozen. When your popsicles are ready to eat, run hot water from the tap over the tip of the mold for about 1 minute. After 30-seconds to a minute of the hot water treatment, your mouth-wateringly delicious popsicle should pop right out with a little tug. Enjoy!


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    Recipes & videos from a Master: gordonramsaysrecipes.com

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    Low-Sugar BBQ Sauce

    Better Barbeque Sauce


    • 1 tbsp. unrefined coconut oil
    • 1 cup minced fresh onion
    • 1 tbsp. naturally-fermented soy sauce
    • 3 cloves minced garlic
    • 1 tsp. ground cumin
    • 1 tsp. dry mustard
    • 1/3 tsp. ground chipotle chili powder
    • 1 tsp. dry basil
    • 1 tsp. dry oregano
    • 1 6oz. can tomato paste
    • 1 1/4 cups homemade beef broth
    • 2 tbsp. raw apple cider vinegar
    • 1/4 tsp. stevia
    • 1 tbsp. honey

    1. Heat oil in a 1 quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes. Add remaining ingredients and whisk until smooth. Bring to a low boil, cover, reduce heat, and simmer, stirring periodically until mixture thickens, 20 to 30 minutes.

    2. Pour into wide-mouth glass jar; allow to cool. Cover and refrigerate. Use within 2 weeks or freeze.

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    Patty Goodness

    Mix this stuff up, smack it into a patty and bake it! Freeze for a to-go snack/lunch that will defrost while you work.

    Salmon, Chick Pea and Mint Patties

    Canned salmon is a convenient source of omega-3 fatty acids and calcium (the bones in canned salmon are soft enough to eat). Alternatively, use left-over baked salmon.

    1 can (14.75 oz.) chick peas, rinsed and drained (or 2 cups soaked and boiled)

    1 small red onion, chopped

    3 garlic cloves, minced

    2 teaspoons medium curry powder

    1 medium red chili, deseeded and minced

    Handful of fresh mint leaves

    1 teaspoon cumin seeds

    1-2 teaspoons hot pepper sauce

    Salt and freshly ground black pepper

    All-purpose flour or corn meal, for dusting (optional)

    Coconut oil or lard, for frying

    1. Place all ingredients in blender. Blend together for a few seconds. Do not over-blend.
    2. Shape mixture into 18 balls; flatten into patties. Dust lightly with flour or cornmeal.
    3. Heat coconut oil or lard in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. Drain on paper towels.
    4. Serve with Coriander Dip (combine 1 cup full-fat yogurt with 2 tablespoons chopped fresh cilantro)

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