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Archive for November, 2012

poison bandSplenda says their new zero-calorie sugar fix, Nectresse, is all-natural and comes from an Asian melon called monk fruit, or Lo Han. It’s a heat stable sugar that is safely extracted using water & heat instead of chemicals. That’s good… but there’s a sour side the story and I thought you’d like to know.

What makes Nectresse so bad? It’s very simple.

Ingredient #1 of Nectresse: erythritol, a sugar alcohol primarily derived from corn (very likely genetically modified corn).

Ingredient # 2 of Nectresse: sugar! Yes. Refined sugar, likely from genetically modified sugar beets.

And now, Ingredient #3: Here’s the Monk Fruit extract.

Don’t forget Ingredient #4: Molasses, which may as well be sugar & is also likely from genetically modified sugar beets.

Really? GM corn sugar, GM beet sugar, monk fruit and molasses? In my book, that’s a modern-day poison!

That’s the new product you’re so excited about, Splenda people?

May as well just use Stevia (a truly all-natural zero-calorie sweetener)… or even plain old organic unrefined sugar…

Consider, too, non-food sources of sweet! Sweet rewards can be found in a laugh with a friend, a game of catch with a dog (as long as you have one of those ball-picker-uppers lest you get syrupy dog slobber all over you) or listening to the sweet sweet guitar riffs of a heavy metal band.

 

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If life were chronicled in Batman comic, the frame showing GMO science slamming its fist into agriculture’s jaw would be followed by a large burst of orange italic letters: “GMO”

It’s a strongly polar topic: those who are pro-GMO either have lots of money in it, or don’t have the right information. The anti-GMO view is just so obvious… besides the fact we’re one of the very few countries that don’t require labeling, combining the DNA of plants and pesticides and then eating them or feeding them to babies is just… so… dumb.

I’m sharing this infographic done by NaturalNews.com followed by a recipe that it inspires me to make and guzzle.

1) Brands that funneled money into defeating GMO-labeling in CA

Source: http://www.naturalnews.com/Infographic-Natural-Brands-Betray-Consumers.html

2) Kale-Ginger Margarita

INGREDIENTS

1 cup ginger juice
½ cup kale juice
2 oz. blanco tequila
1 oz. lime juice
¾ oz. agave nectar
Salt, for rimming the glass
INSTRUCTIONS
  • Wash, stem, and roughly chop kale. Liquefy in a blender at high speed, straining out solids if desired.
  • Finely grate knobs of peeled ginger over cheesecloth; squeeze cheesecloth to strain out ginger juice.
  • Fill a cocktail shaker with ice and pour in ½ oz. ginger-kale juice, tequila, lime juice and agave nectar.
  • Shake well, and pour over ice into your salt-rimmed glass.

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This post has been moved to  http://www.buzznutrition.com/unsick-yourself

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Source: http://www.bastyr.edu/recipes/warming-chai-tea

This recipe is in honor of my friends nestled in the chilly hinterlands of Washington State… I wish you cozy blankets, nuzzling leg warmers and a steaming mug of chai!

A few notes from BuzzNutrition:

  • Not only is chai delicious & warming, its spices are medicinal!
  • Cinnamon and ginger are anti-inflammatory & generate heat in the body
  • If you choose not to drink animal milk, swap in coconut milk… In fact, why don’t you do that anyway? It’s much healthier…
  • Chai means tea… so when one says “chai tea”, they’re saying “tea tea”. Of course it’s okay to say whatever you want! 🙂

INGREDIENTS

  • cups water
  • inches fresh peeled ginger
  •  cinnamon stocks
  •  cardamom pods
  • 12  whole peppercorns
  • 12  whole cloves
  • 1⁄2  star anise
  • Cheesecloth
  •  black tea bag (Ceylon/Darjeeling)
  • cups milk (cow or coconut)
  • tbsp sweetener (honey, brown sugar)

METHOD

  • Heat water in a medium pot.
  • In a food processor or with a mortar and pestle & some elbow grease, grind up the ginger, cinnamon, cardamom pods, whole peppercorns, whole cloves and star anise.
  • Add spices to water and let steep for 5-10 minutes on low heat.
  • Using a thin slotted strainer or cheese cloth, pour the water into another bowl and discard the spices. Pour the spiced water back into the pan and add the tea bag. Let steep for another 5 minutes.
  • Remove tea bag; add milk, honey and brown sugar. Let heat for 2 minutes, then serve.

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ImageIt’s really important to eat a high-protein breakfast… cereal with milk just doesn’t cut it (but it does a great job of spiking your blood sugar and setting you up for a growling tummy and fierce doughnut cravings by 10 or 11am!)

Eggs are a great alternative (make a frittata ahead of time, grab a couple hard-boiled, scramble with fresh veggies), but if you can’t eat eggs (allergy or you just don’t like ’em), here are some options:

 

  1. Mustard-glazed chicken thighs + baked sweet potato + green vegetable
  2. Italian Sausage Patties (ground pork or other meat plus spice blend) + Swiss Chard + Avocado
  3. Ground beef with curry spice and cinnamon + butternut squash + broccoli
  4. Bacon-wrapped chicken thighs + plantains fried in coconut oil + steamed spinach
  5. Ground lamb with Moroccan spices + baked sweet potato + collard greens
  6. Wild canned salmon + chopped avocado, olives and lemon juice
  7. Ground beef cooked with chopped bacon & spices (sea salt, black pepper, garlic powder, onion powder, and cinnamon) + spaghetti squash
  8. Bacon or breakfast sausage + baked acorn squash with coconut butter and cinnamon
  9. Lemon rosemary broiled salmon + asparagus or steamed spinach
  10. Baked chicken thighs with curry powder + green apple + Swiss chard
  11. Greek-style lamb meatballs + cauliflower puree or steamed cauliflower
  12. Sweet potato hash with ground pork or beef, onions, garlic, rosemary + steamed spinach
  13. Baked chicken (with rosemary, sea salt, and black pepper) with vegetables

Source: http://balancedbites.com/2012/08/15-egg-free-paleo-breakfast-ideas.html

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