Update..and Request!
Posted: May 27, 2014 Filed under: Food and it's Impact on Our Health 2 CommentsI know my posts have been few and far between the last month or so. I had two eye surgeries 3 weeks ago for acute glaucoma. Until this incident I had no idea there was a different form of glaucoma than the normal chronic type. This came on in a few hours and was incredibly painful, as pressure built up in my left eye.
They were able to repair the problem, along with another one they found within the eye. I was lucky, a few days of high pressure and I could have lost my vision.
Now I need the other eye repaired so that the same thing doesn’t happen in my righty eye. Time is of the essence as it is far easier and less risky to operate on the eye when there is no swelling.
So please help…if you can..a bunch of small donations does the trick as they all add up..even $5.00!
Please click here to donate- http://www.gofundme.com/Need-Eye-Surgery-ASAP
Meet Ghee: The Butter Chefs Love That’s Also Good For You
Posted: May 13, 2014 Filed under: Food and it's Impact on Our Health Leave a commentDo People That Eat Margarine Really Know How It’s Manufactured?
Posted: May 12, 2014 Filed under: Food and it's Impact on Our Health Leave a comment
Macadamia Cheese
Posted: May 8, 2014 Filed under: Recipes Leave a comment
2 cups macadamias, soaked for a minimum of 4 hours
1 cup water
1 teaspoon probiotics
Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth, and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
Leave to culture at room temperature for at least 24 but no longer than 48 hours.
Once culturing is complete, stir or process in the following;
¾ teaspoon salt
2 teaspoons nutritional yeast
1 teaspoon lemon juice
Transfer the cheese to a ring mould. At this point you can remove the ring mould and place the cheese in the refrigerator, or remove the ring mould and place the cheese in a dehydrator at 105°F for 24 hours to get a rind.
Found this photo for you on Tumblr
Posted: May 1, 2014 Filed under: Food and it's Impact on Our Health Leave a comment
Article: A new report documents hundreds of green activists killed in resource and land conflicts
Posted: April 23, 2014 Filed under: Food and it's Impact on Our Health Leave a commentA new report documents hundreds of green activists killed in resource and land conflicts
Making Dijon Mustard!
Posted: March 27, 2014 Filed under: Products, Recipes Leave a commentBeyond Paleo is now offering Organic Dijon Mustard. I’ve always wanted to make this condiment, so did so several months back and am very happy with the result! Please go to the webpage to order- Culinary Products
It’s easy to make;
Find organic mustard seeds;
I grind mine at this point in a coffee grinder. You could use a mortar and pestle.
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 cup white wine vinegar
- 1/2 cup yellow mustard seeds
- 1/2 cup caramelized onions
- 1/2 teaspoon turmeric
- 1 Tablespoon honey
- 1 teaspoon garlic
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- Place all of the ingredients in a large glass jar and stir to combine. Cover tightly and let sit at room temperature for 2 days.
- Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture. (Keep in mind that it’s not possible for this mustard to reach a completely smooth consistency.) Transfer the mustard to a small, nonreactive container with a tight fitting lid, cover, and refrigerate for up to 3 months.
Gluten free, Grain Free Chocolate Brownie Cookies
Posted: March 4, 2014 Filed under: Recipes Leave a comment
3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 Tablespoons cacao nibs
1. Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2″ apart.
2. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
3. Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
4. Cookies can be baked 3 days ahead. Store airtight at room temperature.
Meal Delivery Service by Millie Barnes 