Sunday, March 22, 2015
CrockPot Horseradish Scalloped Potatoes
Day 355.
This has cream in it. mmm. Its okay, though. Youve got 12 days until your diet begins. These potatoes pair wonderfully with roast beef.
and pancakes and coffee.
The Ingredients.
3 pound red potatoes, washed and sliced (no need to peel, yay!)
2 cups heavy cream
3 tablespoons prepared horseradish (not the cream kind, the regular; I went with extra hot)
1/4 tsp nutmeg
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup shredded Parmesan cheese, optional
The Directions.
I used a 4 quart crockpot. Scrub your potatoes well and cut into 1/4-inch slices. Layer into a crockpot youve sprayed with cooking spray. In a mixing bowl, combine the heavy cream, horseradish, nutmeg, salt, and pepper. Pour over the top of the potatoes. Stir.
Cover and cook on low for 6-8 hours, high for 4 hours, or until potatoes are fork tender. I cooked ours on high for 2 hours, then low for another 4. Garnish with shredded Parmesan.
The Verdict.
Delicious. The kids each had two bowls. The horseradish provides a bit of a fun flavor that is not spicy as much as it is different and interesting. The kids didnt think it was spicy, just tasty. These are heavy---Id say that this could serve 6 grownups as a side dish, yet Adam and I ate them as a main course.
were going for a run today.
Fruit Till Noon Raw Till Dinner
I must sound like a broken record, droning on about the heat, but its just been relentless. The Dog Days of Summer arrived early this year and havent left us.
Two summers ago, when I was making the BIG transition from Fast Food Queen to a primarily raw plant-based diet, one of the things I did initially was fruit till noon, raw till dinner. It worked well for me. If youve been struggling with adopting a healthier diet, you might want to give it a try.
I tend to eat very simple and light meals during the summer months anyway, and with the heat and humidity being off the charts, Ive been making myself a nice refreshing fruit salad just about daily. Heres a few of my recent combos:
Two summers ago, when I was making the BIG transition from Fast Food Queen to a primarily raw plant-based diet, one of the things I did initially was fruit till noon, raw till dinner. It worked well for me. If youve been struggling with adopting a healthier diet, you might want to give it a try.
I tend to eat very simple and light meals during the summer months anyway, and with the heat and humidity being off the charts, Ive been making myself a nice refreshing fruit salad just about daily. Heres a few of my recent combos:
kiwi, nectarine, watermelon
strawberries, blueberries, red raspberries, cherries
blueberries, mangos, red grapes
One thing you want to remember when shopping for produce is to check the Dirty Dozen™ list compiled by the Environmental Working Group. You can download your own Shoppers Guide To Pesticides™ and keep a copy on your fridge or in your wallet for handy reference.
So for instance, if you were looking to recreate one of my fruit salads here, youd want to make sure to purchase organic nectarines, strawberries, blueberries, cherries and grapes as they all show up on the list of 12 most contaminated fruits and vegetables. By contrast, kiwi, watermelon and mangos are on the Clean 15™ list.
A good rule of thumb: when in doubt, buy organic.
Tell me, whats your favorite summertime fruit?
So for instance, if you were looking to recreate one of my fruit salads here, youd want to make sure to purchase organic nectarines, strawberries, blueberries, cherries and grapes as they all show up on the list of 12 most contaminated fruits and vegetables. By contrast, kiwi, watermelon and mangos are on the Clean 15™ list.
A good rule of thumb: when in doubt, buy organic.
Tell me, whats your favorite summertime fruit?
I think mine is watermelon.
Cooking Dried Beans in the Slow Cooker
Day 292.
Its day 292. And I finally have cracked the cooking-with-dried vs. cooking-with-canned-beans code.
Why did it take me 292 days?
Sheer laziness. I have no other reason.
1 bag of dried black beans costs $1.89 at the fancy-pants grocery store, and it costs $0.89 at our local produce stand.
1 can of organic black beans at Trader Joes costs $0.99.
1 dried bag of black beans (16 oz) = 3 cans (15 oz each).
Which means even if you buy over-priced dried black beans you will save some money making them at home yourself.
The Ingredients.
--bag of black beans (or other beans. but remember that kidney beans have that freaky toxin -- see note below.)
--water
--crockpot (4 quarts and up)
The Directions.
Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.
Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.
Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot wont be in a room that is climate-controlled, put the stoneware in the fridge. You dont want bacteria to have the opportunity to grow.
In the morning, dump the water, and rinse your beans. The water will be bean-colored.
(NOTE: if you are using red or kidney beans, you need to boil your beans rapidly on the stove for at least 10 minutes to kill a possible toxin lurking in the beans. Its better to be safe than sorry!)
Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.
Cover and cook on low for 8 hours.
The beans are done when they are bite-tender. Dont worry if the water hasnt all absorbed. Youre going to dump it, anyway.
Drain the beans.
When cool, put 1 2/3 cups of beans into storage containers or freezer bags (youre adding this amount because you arent adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.
Use as you would canned beans in your favorite recipe.
The Verdict.
I like knowing what is in my food. I like the idea that we can save money and reduce consumption by using dried beans.
This takes a while. When I do this again, Im going to get quite a few bags of beans and do them all at once in a few crockpots. The kids liked picking through the beans to weed out the undesirables, and they will munch on black beans (and garbanzo and pinto and kidney) for a snack, which makes me happy.
Ive found a chart that breaks down the energy consumption of kitchen appliances.
The chart states that the energy consumption is equivalent to a desktop computer---which many of us leave on round-the-clock.neat!
Slow Cooking in the Real World
 |
| Crock-Pot plugged in the garage, on the dryer |
Were doing a tiny bit of remodeling right now. Nothing fancy---- were (and by we, I mean not me) tearing up the linoleum that came with the house and having tile installed in the kitchen.
This was my anniversary present to Adam. I promised that if he got me tile, Id never again complain about the flooring.
Im such a giver.
 |
| the last of the nasty linoleum |
Because our kitchen has pretty much been rendered useless (the refrigerator is plugged in the dining room, and the stove/oven combo and dishwasher are under a sheet behind the couch) Ive been needing to utilize my own advice and use the MANY MANY MANY slow cookers we own to get dinner on the table.
 |
| Crock-Pot loaded with baked potatoes in an otherwise unusable kitchen |
and its been kind of fun.
The kids wanted a baked potato bar the first night. No problem. Then they wanted brown sugar chicken. Not an issue---I already had it frozen in a ziplock, so I thawed it in the fridge overnight then squeezed the contents into the slow cooker in the morning. Tonight, were having baked sweet potatoes and foil-packet tilapia (the fish wont go on until later this afternoon).
and so far, so good.
 |
| the coffee pot is also a necessity |
I get a lot of emails, and some of my favorites are from readers who use their cookers in non-traditional ways. Last night I got an email from a construction worker who leaves a crockpot plugged in the trailer so he doesnt have to rely on fastfood or soggy sandwiches for lunch and dinner.
I like hearing from people who travel with their crockpots and plug it in the hotel room while they are out sight-seeing for the day.
I have great kids, but after a long day of vacationing, sometimes they arent up to "restaurant manners"--- and its nice to come back to a pot full of Korean Ribs or BBQ Beef and Bean sandwiches.
We recently got back from a roadtrip to Oregon, and stopped at a few pioneer museums that were built along the Oregon Trail. Talk about hardships! A bit of rain, a torn up kitchen? Thats nothing.
I even bring my crockpots camping. And no, thats not an oxymoron.
:-)
We are so lucky to be living in the time we are living----roughing it just really isnt roughing it anymore.
What about you? Do you have any odd or different uses for the slow cooker?
Have a wonderfully great day.
CrockPot White Bean and Sausage Soup
Day 146.
We went from a hundred million degrees to freezing in the course of about 4 days. Weird.
I get cold easily, and really felt like some soup. Im making my way through the garbanzo bean surplus and threw together a soup with what we had on hand.
The Ingredients.
--1 can white kidney beans
--1 can pinto beans (I guess these arent really white)
--1 can garbanzo beans
--1 t thyme
--2-4 spicy chicken or turkey sausage
--1/2 chopped yellow onion
--1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)
--2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus)
--1 quart chicken or vegetable broth
The Directions.
Drain your beans (I didnt rinse, for no reason other than sheer laziness) and throw them into your crock. Chop up whatever vegetables you are going to use in tiny pieces. I used my Pampered Chef handy dandy chopper. Slice the sausage that you are going to use. I chose to use two spicy turkey sausage---if you would like your soup to have a kick, use more than two. Two just kind of gives flavor without spice.
Cook on low for 6-9 hours, or on high for 4-5. The soup is done when its heated through and the vegetables are tender, but its not going to hurt anything to cook it longer and give the flavors more time to meld.
The Verdict.
This was super easy to throw together, because I had everything on hand. I am usually tempted to throw tomatoes into soup, and was glad that I refrained this time. The broth was mellow and wasnt too spicy for the kids. I served it with shredded Parmesan cheese on top.
Slow Cooker Witchs Brew Recipe
Happy almost-Halloween! We had a play date today, and my 5-year-old taste-testers couldnt get enough of this stuff. The comments I overheard were priceless:
"it doesnt taste like there are spiders or lizards or bugs in it"
"how did your mom even know how to make this?"
"is my tongue green yet?"
"Ive never had ice cream in a drink before"
"I guess this is why witches have green faces"
This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. Im sure you could put a shot or two of something in there if you are planning on serving adults.
The Ingredients.
serves 8-10
2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
5-6 whole star anise *
orange sherbert (to add before serving)
* I wouldnt go out of my way to purchase star anise if you dont already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day.
The Directions.
You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, youll need to cut down the juice quantities.
Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbert---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween.
The Verdict.
Delicious. Its quite limey in flavor, and a really fun color. I debated whether or not to thrown in a handful of grapes to mimic eyeballs, and am glad I decided not to. I think the possible choking hazard thing would worry me too much. My little friends were thrilled with their after-school snack (I promise I fed them lunch before filling them up with sugar!) and I received many sticky hugs and thank yous.
I also taught them my favorite joke of all time:
Whats Ernies favorite ice cream?
SureBert!
hahahahahahaa
P.S. dont look now, but the Holidays are right around the corner. They really, and truly are. Heres a round-up I did on Totally Together for Holiday Gifts that Support Bloggers.
also, if you have not yet entered the $200 gift card giveaway, its still going strong over on my Review Blog.
Have a fantastic Halloween. Be safe!
CrockPot Paella Recipe
Day 233.
I dont really know much about paella, other than the Costanzas invited the Seinfelds over for dinner and they refused.
And with that limited knowledge I attempted to make some. In the crockpot.
I do know that paella uses saffron, and I have quite a bit of saffron in the house, thanks to a gift.
I think I got the flavors right. This tasted good, but the rice turned to absolute mush, and ended up glued to the crock. Ive made rice before, and thought I knew what I was doing. I was evidently wrong.
hmph.
The Ingredients.
--2 spicy sausage, cut up (I used chicken spicy Italian)
--1.5 lbs of thick fish steak (I used halibut)
--1 each of a yellow, red, orange bell pepper, cut in chunks
--1 small yellow onion, diced
--1 head of cauliflower florets
--2 T butter
--1/4 tsp kosher salt
--very healthy pinch of saffron (about 1/2 tsp)
--2 cups chicken broth
--1 cup rice (I used white. I should have used brown.)
The Directions.
Dump the rice and chicken broth into the crockpot and stir. Stir in the saffron and the salt. Add the butter, and chopped onion, cauliflower, and bell pepper. Add the cut up sausage and the fish to the top.
Cover and cook on low for 6-8 hours, or high for 3-4, or until rice has absorbed the liquid and is cooked and the fish is flaky.
I cooked ours in a 6qt Smart Pot for 7 hours on low and it was too long. The rice disintegrated.
The Verdict.
I think I put in too much liquid. I used the standard 1 cup rice to 2 cups liquid measurement, but didnt take into account the juice from the meat or vegetables. Id like to try this again, but with brown rice and with only 1 1/2 cups of broth.
I really liked the flavor, and Adam and I ended up picking out the meat and the vegetables and got enough to eat that way. The kids had quesadillas.
Saffron has a strong smell. I needed the kitchen windows open, and today I have them open again with the fans on to air out the house. I didnt realize the smell would be quite so strong. It isnt unpleasant, but I am one who prefers her house to smell like vanilla scented candles or Glade Plug-Ins.
which means I guess I prefer chemicals. Ive been totally brainwashed.
Smoky Turkey and Black Bean Soup
This is my absolute favorite time of the year. Not only is it officially Slow Cooking Season, the leaves are crunchy, and the pumpkins are out. Its still too hot, here, to wear bulky sweaters --- but Ive got them pulled out from under-the-bed storage and on the ready.
Todays soup was an inspiration from a recipe my mom printed out from Cooking.com. I liked the idea of using cooked bacon for the smoky flavor, but didnt want to thaw any out and actually cook it -- so I improvised and used Liquid Smoke (and cut out a bunch of fat, too!). I also used fresh instead of deli turkey and omitted the cocoa powder.
The soup I ended up with is perfect. I gobbled (ha! that wasnt even a premeditated turkey reference!) down a bowl and a half before Adam came home with the kids from soccer practice, then sat and ate another full bowl with them at the table. (I didnt want to tell them that I already ate. That would be rude, and Im a very polite person...)
The Ingredients
serves 6 (freezes well!)
1.5 pounds turkey cutlets
1 (10-ounce) package frozen chopped spinach (no need to thaw)
1 cup frozen corn
1 small onion, peeled and diced
1 (15-ounce) can black beans (use the whole can; theres no additional salt added)
1 (28-ounce) can diced tomatoes (the whole can)
1 tablespoon Italian seasoning
1 tablespoon Tabasco sauce
1 teaspoon liquid smoke
4 cups chicken broth
(salt to taste if needed at the table)
The Directions
Use a 6-quart slow cooker. I didnt pre-brown anything--- this is a complete dump and go recipe, and can be left for a long period of time. Load everything into the cooker---- theres really no need to follow a certain order; its soup. Its all going to get stirred around anyway.
Cover, and cook on low for 7 to 9 hours; I cooked ours on low for exactly 8 hours.
Remove turkey cutlets with tongs, and shred the meat completely. Return to the pot and stir well. If desired (I did do this), pulse a few times with a hand-held immersion blender to naturally thicken the broth. If you dont have a hand-held immersion blender, you can remove a cup of the soup and blend it in a traditional blender, then return to the pot and stir to combine.
The Verdict
The smoky flavor really comes through, and makes the house smell absolutely wonderful while its cooking. I liked how the spinach mixed around with the beans and the corn -- my kids didnt try to pick out the spinach at all, but instead happily ate their dinner. I served drop biscuits made from Pamelas gluten free baking mix on the side.
Enjoy your Crocktober! Remember to check out the daily giveaways, and sign up to have them come to your inbox so you never miss out!
past Crocktober favorites:
zesty burger soup
orange beef
Italian Rice
vegetarian tortilla soup
sausage and lentil stew
oreo cheesecake
tex mex potroast
vegetarian stuffed bell peppers
turtle pudding
Crab and Corn Soup CrockPot Recipe
Amie promises me that its cooling off even in Arizona, and its officially Soup Season.
Im so glad.
The Ingredients.
serves 6
1 quart chicken broth (4 cups!)
1 tablespoon butter
1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes
1 (32-ounce) package of frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained and picked through (dont use Krab. its not gluten free, and its weird)
1 cup half and half or heavy cream (to add later)
1 avocado, sliced (to add later)
The Directions.
Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab---shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If youd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).
Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.
The Verdict.
I had a soup just like this on the boardwalk in Monterey, CA, and this really brought me back to that occasion. Its rich and hearty without being too heavy, and the crab flavor is subtle and beautiful. I LOVE the velvety feel the half and half provides---Im sure you could get away with using a lower fat variety of milk, but it just wont be the same.
seafood schtoup schtuff:
lobster bisque (this was the Christmas Day recipe in 2008!)
cioppino
fish chowder
barbecued shrimp (not soup. just amazingly good)
What Ive Been Up To
Im here! Im alive!
Ive gotten a few emails asking if Im okay.
I am, and the idea that there are REAL people out there who worry and care about me is totally freaky and extraordinarily neat (yes, neat. I thought for a full 4 seconds on what adjective to use here, and I chose neat. all on my own. I need to stop watching Silver Spoons reruns on Nick at Night).
Im working on the slow cooker manuscript---Ive got the copy edits back and Im working my way through them----its due back in a few days, so Im feeling kind of scatter-brained. Its a little disheartening to get a pile of papers back with red writing scrawled everywhere, but Ive been told that its all good, and most of the red stuff is not for me, but for the graphics people.
We have a finalized name, now, too! Make it Fast, Cook it Slow: The Big Book of Everday Slow Cooking. I like the name a lot.
This is my living room. And since I like keeping it real and all, theres the laundry that I should have put away, but instead Im hoping magical elves will come do it for me. Im not following my own list of chores.
~sigh~
The slow cookers are nestled under the kitchen countertop, and they are currently empty. I have not planned anything for dinner. which means Ive again not followed my own advice.
~~double sigh~~
Were probably going to have leftover baked bean soup that I made the other day but havent gotten around to posting.
~~~triple sigh~~~
it tasted pretty good, though. I made it vegetarian. It could have used some bacon, probably.
or maybe Adam will pick up Taco Bell. Adam?
Im still weighing heavily on this sadness.
and thats about it.
Thank you so much YET AGAIN for all of your complete and utter awesomeness.
and patience.
Read more »
Ive gotten a few emails asking if Im okay.
I am, and the idea that there are REAL people out there who worry and care about me is totally freaky and extraordinarily neat (yes, neat. I thought for a full 4 seconds on what adjective to use here, and I chose neat. all on my own. I need to stop watching Silver Spoons reruns on Nick at Night).
Im working on the slow cooker manuscript---Ive got the copy edits back and Im working my way through them----its due back in a few days, so Im feeling kind of scatter-brained. Its a little disheartening to get a pile of papers back with red writing scrawled everywhere, but Ive been told that its all good, and most of the red stuff is not for me, but for the graphics people.
We have a finalized name, now, too! Make it Fast, Cook it Slow: The Big Book of Everday Slow Cooking. I like the name a lot.
This is my living room. And since I like keeping it real and all, theres the laundry that I should have put away, but instead Im hoping magical elves will come do it for me. Im not following my own list of chores. ~sigh~
The slow cookers are nestled under the kitchen countertop, and they are currently empty. I have not planned anything for dinner. which means Ive again not followed my own advice. ~~double sigh~~
Were probably going to have leftover baked bean soup that I made the other day but havent gotten around to posting.
~~~triple sigh~~~
it tasted pretty good, though. I made it vegetarian. It could have used some bacon, probably.
or maybe Adam will pick up Taco Bell. Adam?
Im still weighing heavily on this sadness.
and thats about it.
Thank you so much YET AGAIN for all of your complete and utter awesomeness.
and patience.
CrockPot Pasta Fagioli Recipe
Day 305.
Happy Halloween! If youre looking for a hearty meal to fill the belly of your little ghost or goblin before they eat their weight in chocolate, youve come to the right place. This is some good soup.
Its based upon Olive Gardens Pasta E. Fagioli which, quite frankly, Ive never had, but it sounded good. So I made it. In the crockpot.
This is a crowd-pleasing soup. Theres nothing weird in it, and it has a fun kick that isnt spicy as much as it is noticeable.
A Year of CrockPotting, and this recipe, are featured today on The Lil Peanut Patch.
The Ingredients.
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (26-ounce) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJs brown rice fusilli)
The Directions.
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.
The Verdict.
Delicious. Amazing. This is a very filling soup, and a great warm-me-up on a chilly evening. The ingredients are everything youd put in a traditional minestrone, but that bit of Tobasco sauce changes the flavor dramatically. Very yummy. One kid ate a bowl, and the other one fell asleep before dinner. I wasnt about to wake her.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I was on the news last night in Oklahoma! At the very end when the newscaster says I have a book on this year coming out in March, she is mistaken. The book is Totally Together: An Organizational Journal for the Busy Household.
Should we adopt the paleo diet
The paleo diet is the diet currently fashionable to slim down and regain energy. Should sharpen his silexs, back to his cave and adopt the paleo diet?
Paleo diet, what is it?
This is the longest period of our prehistory: it began there about three million years ago and has always ended about 12 000 years BC.
It was during this period that our Paleolithic ancestors appeared very early.
To feed, they hunted the animals then, fished fish when they were at the edge of a sea or river and gathered or collected herbs, leaves, seeds and roots.
To cook, they used stones, bones, horns they gradually learned to cut better and better. They improved the situation when they mastered fire, perhaps to - 800 000 years. But it is only around - 40,000 years they invented pottery and could thus really start to cook.
Where does the paleo diet?
The paleo diet is not new! It emerged in 1985 when Dr. S. Boyd Eaton published an article on this subject, saying that the ideal diet should match that of our ancestors who died healthy, ignoring cancers and other dirt from such diseases obesity, Diabetes and now called "diseases of civilization".
This is because, according to him, it is our genes that would determine our nutritional needs. And as we have virtually the same as Grandpa and Grandma to there - 40 000 years, we have to eat like them to properly carry us.
This theory was then taken up by various scientists including Dr. Seignalet, author in 1996 of "Food or third medicine" advocating this ancestral diet and that has many followers. This book is regularly reprinted.
The paleo diet or Paleo diet has been the subject of numerous publications in the United States.
The paleo diet 21st century
There are different versions.
All agree on the major basic principles:
Meat, fish, shellfish, vegetables and fruit at will. Preferably raw.
No dairy, butter or cream, as our ancestors had not yet discovered the breeding.
Nor were dried vegetables, although it is unclear whether Grandpa and Grandma - 40 000 years did not dry the seeds they collected.
No potatoes or legumes because you have to cook their starch is digested.
No salt, no sugar: it is clear that these products did not exist then. Similarly for wine, beer, coffee and tea.
Some completely eliminate grains, arguing that agriculture had not yet been invented. Others accept rice and buckwheat.
As for oil, they are controversial. Some exclude completely and advise consuming olives, as is. But forgetting he seems this oilseed is accepted by our modern palace only after a stay in the brine. However, salt is prohibited. Other, more practical, accept cold pressed oils.
Everything you eat must obviously come from organic agriculture.
The promises of the paleo diet
If you adopt the Paleo diet, youll first get thinner. And you must find boundless energy.
But above all, you will prevent many diseases, some even promise to heal. Bulk: breast, prostate and colon cancer, acne, cardiovascular disease, digestive disorders of all kinds, hypertension, type II diabetes, obesity and even inflammatory diseases such as rheumatoid arthritis, multiple sclerosis.
This is because of the wealth of the paleo diet in protein, omega-3, fiber, vitamins. And because it contains no salt, no sugar, dairy or gluten.
That paleo diet prevents these diseases, it is quite logical. Be healed, that is another matter and it is sorely lacking in evidence.
But all the authors agree to say that the paleo diet is not a "diet" to adopt only to lose a few pounds. Its a way of life that must be followed throughout it. And some communities in the United States adopted: they live "paleo"!
Should we dive into the paleo?
If youre a fan of nature, homecoming, if you do not like to cook, if you are not greedy (e), if the food does not mean anything to you, if the food monotony do not scare The paleo diet can actually entice you.
But be careful!
Its still not safe because it is likely to favor animal products, especially meat (very satiating) at the expense of the vegetables and fruits.
However, the current meat, even if they come from organic farms are much fatter than the mammoth game and that our very distant ancestors feasted. Moreover, it ignores the long-term effects of this wave of proteins combined with saturated fatty acids.
Despite what prescribers of paleo diet, we are omnivores. So it is better to take a once and for all the Mediterranean diet that combines the pleasure of eating and nutritional balance and has proven itself just as protective, if not more, than the paleo diet.
Get Your Green On Giveaway
According to the Harvard School of Public Health, most people should aim for at least nine servings of vegetables and fruits a day. While everyone agrees that fresh fruits and veggies are a great way to get the nutrients you need for optimum health, the average person doesnt even consume one green salad a day.
A couple of years ago, I was that "average person." I probably consumed nine servings – about 4 1/2 cups – a week. True.
Today, things are different. By the time Ive finished my breakfast, Ive had roughly nine servings of leafy greens, vegetables and fruits. My morning ritual: 32 ounces of freshly extracted green plant blood.
But, I get that most folks arent as fond of the green juices and smoothies as I am. And lets face it, in todays world, convenience is key. It takes time to wash and prep veggies for juicing and blending. Sometimes, you just need to get out the door.
For times like that, or when I dont have access to my juicer or blender while traveling, a green powdered supplement is perfect. Recently, Ive had the opportunity to try Antioxidant Natural Greens.
Manufactured in the U.S. for Tropical Traditions, Antioxidant Natural Greens is made with certified organic ingredients and processed at low temperature. It contains no added fillers, dairy, soy, MSG or artificial colors, flavors or preservatives.
Lets take a look at some of the greens included:
Spirulina (certified organic)
Spirulina is a freshwater algae containing an incredible source of nutrients. It provides generous amounts of beta-carotene, vitamin B12, iron and chlorophyll. Spirulina also has the highest protein of any natural food and contains more antioxidants than most regular whole foods.
Chlorella
This green single-cell freshwater algae contains high levels of chlorophyll, beta-carotene and more than 20 vitamins and minerals, including vitamin B12, iron, calcium, potassium, magnesium, phosphorous, folic acid, and vitamin C.
Barley Grass Juice Powder (certified organic)
Barley Grass is made into a juice at time of harvest. In juice form, its about 45% protein. The amount of nutrients in barley grass is extremely high. For example, it has seven times more vitamin C than a single orange and 11 times the amount of calcium found in cows milk.
Alfalfa Concentrate
Alfalfa is one of the most nutrient-rich food sources. Said to contain over 300 nutrients and phytonutrients, it is especially rich in minerals such as magnesium, calcium, iron, phosphorus and potassium. Its also a natural source of fluoride, fiber and chlorophyll.
Just these four ingredients alone, pack a powerhouse of nutrients. You can find the complete nutrition data for the product here.
I tried the Berry Flavored mixed with both natural spring water and coconut water, and found that it blends well (read: not thick and goopy). Its sweetened with stevia and has a nice taste.
My Siberian husky, Maya, is crazy for green smoothies so I wanted to see how shed like the Antioxidant Natural Greens. I blended some in her water bowl, which she slurped right up and I also sprinkled some onto her regular food. She licked her chops, so I think shed give it a paws up.
Wanna get your GREEN on?
The lovely folks at Tropical Traditions have offered to gift one lucky reader with his/her choice of Antioxidant Natural Greens in Mint or Berry Flavored, with or without Licorice Root Extract. This premium dietary supplement blend retails for $44.00.
You have until Midnight EDT, April 4th to get your entries in. Ill call on Mr. Random Number Generator to pick a winner. While I would love to hear from readers all over the globe, at the request of Tropical Traditions, I must limit entries to folks who live in the U.S. only. UPDATE 4-2-10: Tropical Traditions has graciously offered to open this giveaway to Canadian readers as well.
To enter, just answer this question in the Comments below this post:
Extra Entries: If youd like to increase your chances of winning, please leave a separate comment for each extra entry.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
A couple of years ago, I was that "average person." I probably consumed nine servings – about 4 1/2 cups – a week. True.
Today, things are different. By the time Ive finished my breakfast, Ive had roughly nine servings of leafy greens, vegetables and fruits. My morning ritual: 32 ounces of freshly extracted green plant blood.
But, I get that most folks arent as fond of the green juices and smoothies as I am. And lets face it, in todays world, convenience is key. It takes time to wash and prep veggies for juicing and blending. Sometimes, you just need to get out the door.
For times like that, or when I dont have access to my juicer or blender while traveling, a green powdered supplement is perfect. Recently, Ive had the opportunity to try Antioxidant Natural Greens.
Lets take a look at some of the greens included:
Spirulina (certified organic)
Spirulina is a freshwater algae containing an incredible source of nutrients. It provides generous amounts of beta-carotene, vitamin B12, iron and chlorophyll. Spirulina also has the highest protein of any natural food and contains more antioxidants than most regular whole foods.
Chlorella
This green single-cell freshwater algae contains high levels of chlorophyll, beta-carotene and more than 20 vitamins and minerals, including vitamin B12, iron, calcium, potassium, magnesium, phosphorous, folic acid, and vitamin C.
Barley Grass Juice Powder (certified organic)
Barley Grass is made into a juice at time of harvest. In juice form, its about 45% protein. The amount of nutrients in barley grass is extremely high. For example, it has seven times more vitamin C than a single orange and 11 times the amount of calcium found in cows milk.
Alfalfa Concentrate
Alfalfa is one of the most nutrient-rich food sources. Said to contain over 300 nutrients and phytonutrients, it is especially rich in minerals such as magnesium, calcium, iron, phosphorus and potassium. Its also a natural source of fluoride, fiber and chlorophyll.
Just these four ingredients alone, pack a powerhouse of nutrients. You can find the complete nutrition data for the product here.
I tried the Berry Flavored mixed with both natural spring water and coconut water, and found that it blends well (read: not thick and goopy). Its sweetened with stevia and has a nice taste.
My Siberian husky, Maya, is crazy for green smoothies so I wanted to see how shed like the Antioxidant Natural Greens. I blended some in her water bowl, which she slurped right up and I also sprinkled some onto her regular food. She licked her chops, so I think shed give it a paws up.
Wanna get your GREEN on?
The lovely folks at Tropical Traditions have offered to gift one lucky reader with his/her choice of Antioxidant Natural Greens in Mint or Berry Flavored, with or without Licorice Root Extract. This premium dietary supplement blend retails for $44.00.
You have until Midnight EDT, April 4th to get your entries in. Ill call on Mr. Random Number Generator to pick a winner. While I would love to hear from readers all over the globe, at the request of Tropical Traditions, I must limit entries to folks who live in the U.S. only. UPDATE 4-2-10: Tropical Traditions has graciously offered to open this giveaway to Canadian readers as well.
To enter, just answer this question in the Comments below this post:
What is your favorite fruit AND veggie?
Extra Entries: If youd like to increase your chances of winning, please leave a separate comment for each extra entry.
- Head over to Tropical Traditions and sign up to receive their Sales Newsletter.
- Tweet the giveaway with a link to this post (please include your Twitter ID in the comment).
- Blog about this giveaway and link back to this post. Again, please leave the link to your blog post in the comment.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
UPDATE 4-5-10: This contest is now closed.
Congratulations Lauren519, youre a winner!
CrockPot Flank Steak Stuffed with Apple Feta and Almonds
Day 253.
I had a bee in my bonnet yesterday to make something savory with fruit after the "icky" gingered peaches with chicken recipe.
We all liked the turkey meatballs with apple and cheddar, so I decided to stick with apples. And we had flank steak. So I put the two together.
This is a good meal. A very way good meal. A meal that I never in a gazillion years I would have ever attempted to make (or think up) without this wild and crazy year-of-crockpotting challenge. I googled apple stuffed flank steak in every word combination I could think of, and didnt find anything I liked.
So I made something up.
The Ingredients.
--1 or 2 pieces of flank steak (the filling will fill 2 pieces of meat)
--1/2 cup honey
--1/2 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--1 green apple
--1/3 cup raw almonds
--1/2 block feta cheese
--2 chopped garlic cloves
The Directions.
Marinate the flank in the honey and soy sauce overnight in the refrigerator, or for as long as you can (I did about 4 hours).
In a mixing bowl, combine the feta cheese, the chopped garlic, a chopped (doesnt need to be peeled) green apple, and the chopped almonds (psst. the almonds were measured out before they were chopped).
Dump the flank steak and all the juice into your crockpot. Carefully pull out the piece of meat, and put it on a cutting board. Put a handful or two of the filling in the middle of the flank, and roll it up. You will have extra garlic, feta, apple, and almond mixture. It makes great salad topping--or use it to fill up another piece of meat.
Place the meat seam-side down into your crockpot. If youd like to secure the meat with twine or skewers, go for it.
Cover and cook on high for 4 hours, or on low for 6-7. I cooked ours on high for exactly 4.
Slice carefully, and serve. If the meat unrolls a bit, you can stick it back together with toothpicks to present nicely. Or dont worry about it---its gonna get all chewed up anyway.
The Verdict.
Oh so good. This is really good.
I am totally tooting my horn.
HONK.
Italian Rice Slow Cooker Recipe
You can make rice in the slow cooker! Even on days you dont end up using the slow cooker for a main course, you can use it for fuss-free sides.
I used long-grain white basmati rice, but a long-grain brown would work also. The short grains will get gummy--Id stick to the longer stuff.
The Ingredients.
serves 4
1 (14.5-ounce) can diced tomatoes, drained
6 green onions, sliced
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 cup long-grain white basmati rice
2 cups chicken broth
The Directions.
Use a 4-quart slow cooker (you can win one, here!). Put the tomatoes and sliced green onions into the bottom of your cooker and add garlic and Italian seasoning. Stir in the raw rice until its evenly coated with the tomato gunk and spices. Pour in the chicken broth. Cover and cook on low for 4 hours, or unti the rice is tender. Take the lid off and fluff the rice with a fork. Let the slow cooker sit with the lid off for 10-15 minutes before serving to release steam.
The Verdict.
We ate our Italian rice with a roasted chicken. I liked how the rice was speckled with color and infused with flavor, but no oil or fat. We all ate our dinner without complaint. YAY!
on a side note: who saw Oprah yesterday with Martha Stewart as the guest? Any thoughts? Come join the discussion over on the message boards...
more ricey dishes:
using your crockpot as a rice cooker
risotto
autumn sausage casserole
fried rice
breakfast risotto
overnight breakfast brown rice and quinoa porridge (flop!)
rice pudding
day 6 of Crocktober!
CrockPot Hirino Psito Slow Roasted Pork
My friend, Georgia, printed this recipe off of ABCs website. It is a take on Cat Coras family recipe, and is modified for the crockpot, and for me.
Because I couldnt understand how it was really supposed to be prepared.
This was the "winning" pork recipe, according to Adam. I cooked it overnight, and woke up to the best smelling kitchen--ever--even though I did slightly overcook the meat.
The Ingredients.
3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)
The Directions.
Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.
The Verdict.
Adam LOVED this. I loved the smell. I want to try this sauce/ingredient combination with a turkey breast or hunk of beef.
I am done with pork. WOHOOOOOO! I turned in the first draft of the book, and already have the edits back.
which means I really should be working...
A Year Ago Today: CrockPot Creamed Spinach (better than it sounds!)
Totally Together: Managing Childrens Art
Effect of omega 3 in the diet
The benefits of Omega-3
Decreased platelet aggregation (fuidifient blood).
Regulation of heartbeat (antiarrhythmic effect).
Low blood pressure (vasodilator).
Lowering triglycerides.
Prevention of certain diseases such as depression (EPA).
Reduction of inflammation.
Fluidity of cell membranes.
Increased immunity.
Prevention of asthma.
Prevention of overweight and obesity.
Prevention of cognitive disorders (eg, memory loss), etc..
What are Omega-3 and where do we find?
Omega-3 fatty acids are polyunsaturated fatty acids (or essential fatty acids). No need to remember that these good fats in view of the above list.
They are found in the form of alpha linolenic acid in certain plants such as walnuts, canola oil, soybeans, corn salad. They can also be found in the form of long chain fatty acids (EPA and DHA) in fatty fish (salmon, mackerel, sardines, herring) and rich in omega-3 eggs (ie eggs labeled Bleu-Blanc-heart). View site Bleu-Blanc-Coeur.
Increase intake of Omega-3 is a good idea?
Indeed it is rather a good idea. ANSES (National Agency for Sanitary Safety of Food Environment and Labour) recommends a ratio of five omega-6 to omega-3. This ratio was lowered to 4/1 in 2010 with new nutrtionnels recommended dietary lipids. However in the conventional Western diet, there is a ratio of 20 to 30/1 [1]. For the purpose of prevention of various chronic diseases, we need to increase our intake of omega-3 (and decrease our intake of omega-6).
Omega-3 and lipid peroxidation
Besides the numerous benefits seen above, the omega-3 lipid peroxidation at risk, in other words in the body rancidity as very sensitive to oxidation. So they can increase oxidative stress (cell damage) if they are not protected by antioydants (eg vitamin E).
Prevent lipid peroxidation by increasing the intake of antioxidants
Any increase intake of essential fatty acids and especially fatty acids omega-3 series, must be accompanied by an increase in antioxidants. [2] We must therefore balance the supply and consume plenty fruits and vegetables. This brings us to get closer to the Mediterranean dietary pattern rich in fruits and vegetables.
Im always hungry at 11 am I doing
The munchies late morning is always a sign of a poor breakfast.
This meal, yet vital, continues to cause problems.
How not to retract it?
low battery
Unless you are a very rich and very late dinner (in the "late evening" in the form of hours on TV!) Batteries are pretty flat when you wake up between 6 and 7am. This is normal as ten hours have passed since your last meal, taken around 20 hours. Meanwhile your body, even if it ran at idle while you sleep, spent most of its energy reserves.
Just like your laptop, your battery needs to be recharged and that is what serves breakfast.
Hungry?
There awakening joyful, lucid and hungry.
For them, the breakfast is sacrosanct and there is no way they leave home without sacrificing their ritual drinks and foods. Often though, they prepare the night before this essential breakfast: table set, coffee or tea in place it remains to connect, cut and well wrapped slices so they do not dry out, butter out of the fridge so it can spread easily, pot of honey or jam on the table with the necessary spoon, fruit salad in the fridge, ready to be consumed.
These were not the hunger to 11 hours!
Hungry?
But there are many, adults or teenagers who have trouble waking up, for which the minutes of the ignoble alarm clock are the emergence of coma grumpy style.
Those are not hungry, not even thirsty.
Perhaps it will come the time they dérouillent, go in the shower but it is not safe. Of all ways to get under way, they need to so that precious time of the morning they do not have the breakfast and especially not that of butter and chewing sandwiches.
The need for fuel, because they feel they know very well they do not really emerge from their morning when they have recharged their batteries cloaca. Then they swallow a bowl of coffee or sweet or white milk tea, sometimes porridge well sugary cereals and / or fruit juice. What liquids that pass quickly, the fast carbohydrates requinquent for the few short hours, but "does not include the body."
They starve the 11 hours.
solution porridge
At these sick in the morning, you can repeat in every key to get up earlier to have time and thus the stiffness of breakfast, or try to persuade them that if they sit down to eat, they get to eat without hunger; you can detail them all the evils of the lack of a proper breakfast (fatigue, risk of weight gain, accident etc.), you will exhaust for nothing.
But you can try the solution porridge or oatmeal cooked in milk: protein + fiber + + slow carbohydrates calcium, the British specialty is top of the top!
You mix 4 tablespoons well curved oatmeal and 15 to 25 ml of milk, add a handful of cranberries or raisins or other dried fruit, you spend 2 minutes in the microwave and presto! voila. You can vary the flavors with a few drops of vanilla extract or a spoonful of cocoa or a few well-flavored honey.
In 3 minutes flat (1 preparation, cooking 2) you have a more or less liquid slurry (depending on the amount of milk) that goes down in 5 minutes, which is something of a full breakfast (especially if we also drink fruit juice) and that will go the distance without desperate cravings until lunch.
Fight against overweight by learn how to eat
When seeking to fight against overweight, learn to eat do not just happen by food. We must not only think about what we eat, but also to the way in which we eat. This is the best way to banish bad habits ... and gain the good.
Hunger is not the desire (and vice versa)
Hunger is the sensation felt when we need to eat. It results in a state of general weakness (slower movements, lower concentration, etc.) and rumbling in the belly. It sounds a few hours after the last digestion and disappears once we are satisfied. It is always good to eat when hungry, even when dieting. The problem is that we often confuse this physiological needs with a passion to eat ... Example: its Sunday, we are one (s) at home and were bored. Suddenly, when our thoughts wander, we say, "Oh, well I eat a little something!" A chocolate bar later, we still want more ... For it is the problem of envy: it goes harder than the need to eat! To break this vicious circle, the only solution whenever our steps lead us to the fridge, let us ask the question: Is this irrepressible impulse motivated by a real hungry or not?
Eat what we like
It is essential that the meals are moments of pleasure and taste. In fact, eating foods you love in the brain releases hormones that produce a sense of well-being, enjoyment in short positive emotions. Conversely, swallow unsavory meal will result frustrate us and so, sooner or later, to make us fall for fatty and / or sugary foods. Farewell, then, tasteless carrot-lettuce-like yogurt plans also depressing quintenables! In the long term, we need to find and consume foods that we like. Left to completely revise our way of cooking. We must not consider the regime as a period of frustration and deprivation, but as a good opportunity to explore new flavors. E-health offers many recipes balanced and delicious, enjoy!
Eat to satiety
At the table, the goal is simple: you have to eat to fill the hunger and hold until the next meal. This is true whether one is in the plan or not! Specifically, when we come to the full, the pleasure of eating decreases, the different tastes are less easily decomposable, food has less flavor. Although it varies from one individual to another, satiety begins to develop around 15 to 20 minutes after the start of the meal. We must therefore make it last. Here are some tips to get there:
- Chew, chew, chew! And swallow food once reduced to a slurry form in our mouth.
- Let breaks during the meal by regularly asking our cutlery and above all, by emptying our mouth before putting the next bite. It should also be regularly drink small sips of water.
- Lets take our time if the menu is divided into several services requires
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