Yummy and healthy!

Today I really needed to hit the store, but didn't really want to take the time, so I had to make-do! Here's what I came up with!  It was delicious!

Quinoa made with organic vegetable broth (follow package directions)
Use the broth instead of water and add the following:
Finely diced small jalapeno pepper
3 cloves garlic
1 small onion diced
Dash of herbs de provence
Ground pepper
Sea Salt

After the quinoa is cooked, heat up a large skillet with about 2 tablespoons of extra virgin olive oil and fast saute the following:

1/4 cup raw pine nuts
1/8 cup organic dried cranberries
2 gloves garlic
Mixed heirloom pearl tomatoes
Turn burner off and add a package of spinach and add 3 leaves of chopped kale.  Stir until wilted, and squeeze 1/4 of lemon juice over.

Remove from pan, serve over the quinoa.  It's AMAZING, and SO HEALTHY!

Your body will say, "thank you!"

Notes about Quinoa:

Qunioa (pronounced keen-wa), and is a grain that comes from the Andes  Mountains of South America. Quinoa's origins are truly ancient. It was one of  the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We  call it the "Supergrain of the Future."

Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).

Rich & Balanced Source of  Nutrients
Besides its unique protein,  quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and  vitamins.

Easy on the Stomach
Quinoa is light, tasty, and  easy to digest. It is not sticky or heavy like most other grains, and  it has a delicious flavor all its own.

Quick  and Simple to Prepare
A whole-grain dish of  quinoa takes just 15 minutes.

Versatile
Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.

Perfect for Summertime
Many people eat grains only during the colder months, but quinoa's lightness combined with its versatility in cold dishes like salads and desserts makes it an ideal source of good summertime nutrition.

Kids love it!
Quinoa is an excellent source of nutrition for infants and children.

BACK ON THE ALKALINE TRAIL

This is a continuum in my life... back on the Alkaline trail.  This is an excellent article by a guy that understands the blood.

OUR BODIES WERE DESIGNED TO BE HEALTHY, slender and energetic. We were intended to have smooth, supple skin and a quick, alert mind. Instead we are overweight - tired and sluggish. WHY?

The New Biology™

Dr. Robert O. Young's New Biology™, most simply stated, is that the over-acidification of the body is the single underlying cause of all disease.

In contrast, the old biology, based on the work of Louis Pasteur in the late 1800s, stems from the idea that disease comes from germs which invade the body from the outside. Dr. Young has found that when the body is in healthy alkaline balance, germs are unable to get a foothold.

Think of your body as a fish tank.
Think of the importance of maintaining the integrity of the internal fluids of the body that we "swim" in daily.

Imagine the fish in this tank are your cells and organ systems bathed in fluids, which transport food and remove wastes. Now imagine we back up a car and put the tailpipe up against the air intake filter that supplies the oxygen for the water in the tank. The water becomes filled with carbon monoxide, lowering the alkaline pH, creating and acidic pH environment, and threatening the health of the "fish," your cells and organs.

What if we throw in too much food or the wrong kind of food (acid-producing food like dairy, sugar, and animal protein) and the fish are unable to consume or digest it all, and it starts to decompose and putrefy? Toxic acid waste and chemicals build up as the food breaks down, creating more acidic byproducts, altering the optimum alkaline pH.

Basically, this is a small example of what we may be doing to our internal fluids every day. We are fouling them with pollution, smoking, drugs, excessive intake of food, over-consumption of acid-forming foods, and any number of transgressions which compromise the delicate balance of our internal alkaline fluids.

Some of us have fish tanks (bodies) that are barely able to support life, yet we somehow manage to struggle from day to day, building more sever imbalances until there is the inevitable crash and debilitating chronic, disturbing and disorganizing symptoms to deal with.

The pH level (the acid-alkaline measurement) of our internal fluids affects every cell in our bodies. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment. A chronically over-acidic pH corrodes body tissue, slowly eating into the 60,000 miles of veins and arteries like acid eating into marble. If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain. In summary, over-acidification interferes with life itself leading to all sickness and disease!

How do you know if you're overly acidic?

Fat is an Acid Problem!

Perhaps one of Dr. Young's most well known discoveries is his theory of the cause of overweight. He has shown that fat is actually an over-acidification problem. What does that mean? The body creates fat cells to carry acids away from your vital organs, so these acids literally don't choke your organs to death. Fat is saving your life! Fat is actually a response from the body to an alarming over-acidic condition.The solution? Alkalize and Exercise™ beginning with organic greens products that are loaded with chlorophyll like Doc Broc Power Plants and purified, Ionized Water from one of the systems we sell such as our Jupiter Melody Water Ionizer.

What about Underweight?

At the other end of the health spectrum, the yeast and fungus produced within an overly acidic body can feed on your nutrients and reduce the chemical and mechanical absorption of everything you eat by as much as 50%. This causes many people to become excessively thin, which is no healthier than becoming overweight. Without protein, your body cannot rebuild new tissues or produce enzymes, hormones, or hundreds of other chemical components necessary for cell energy and organ activity. Fatigue, illness, and body weight changes are the results. An underweight person may loose a little more weight as their body chemistry stabilizes. As their body normalizes, they will begin to gain towards their ideal weight. Healthy bodies are not overweight or underweight. A healthy body naturally maintains its own ideal weight. You can begin to restore health, balance, and harmony to your body with ... Brand products (Dr. Young's Balance Pack). As alkalizing and oxygenation begins to take place, the body naturally begins to seek its own ideal weight.

Allergies

The toxins produced within an overly acidic, oxygen deprived body may contribute significantly to what are often called the symptoms of allergy. In addition, the absorption of undigested proteins is a major cause of allergy conditions. The digestive system is weakened, which prevents the total breakdown of amino acids - often causing food allergies. This alone may produce a wide spectrum of severe allergic reactions. Alkalize and Exercise™ beginning with organic greens products that are loaded with chlorophyll like Doc Broc Power Plants and purified, Ionized Water from one of the systems we sell such as our Jupiter Melody Water Ionizer. These products introduce oxygenating and alkalizing elements into your body - helping to balance the conditions that may lead to hypersensitivities.

Fatigue

Fatigue is probably the major symptom or complaint of an overly acidic body. The toxins produced in an acidic body environment reduce the absorption of protein and minerals, which in turn weakens the body's ability to produce enzymes and hormones. This also interferes with the reconstruction of cells and other necessary components of energy production. The result is fatigue, poor endurance, an inability to add muscle tone, and general weakness. Alkalize and Exercise™ beginning with organic greens products that are loaded with chlorophyll like Doc Broc Power Plants and purified, Ionized Water from one of the systems we sell such as our Jupiter Melody Water Ionizer.

Doc Broc Power Plants is formulated to bring you vital nutrient elements and easily digested protein. This alkalizing, energizing, and nourishing formula begins oxygenating your body.
Alkaline Water
The most important thing you must learn is to hydrate the body with alkalizing water. Like the earth on which we live, our bodies are 70% water. Food cravings are often the body's cry for water. A thirst for water will begin as one begins to hydrate with water.

A diet high in acid foods such as meat, dairy grains, high sugar fruits and bread, causes acid wastes to build up in the body. When acid wastes enter our blood stream, the blood system will attempt to dispose of these wastes in liquid form through the lungs or the kidneys. If there are too many wastes to handle, they are deposited in various organ systems like the heart, pancreas, liver, colon, and other locations.

The breakdown of this disposal process of acid waste could also be called "the aging process". To slow down and reverse this process, one must begin by removing this over-acidification of the blood and tissues by including liberal amounts of alkaline water in the diet. Alkaline water has a pH between 9 and 11, and will neutralize harmful stored acid wastes and gently remove them from the tissues.

Are You Getting Enough Alkaline Foods in Your Diet?

'Your health depends on an alkaline environment, created by eating foods such as tomatoes, avocados and green vegetables...striking the optimum 80/20 balance and regulating your body's acid/alkaline chemistry through simple changes in diet can result in weight loss, increased stamina and strength,a stronger immune system and a greater sense of wellbeing.' Dr. Robert and Shelley Young

How did we become so out of balance?

After years of societal changes, millions of dollars of marketing spend and technological advances we, as a race, are now facing more dietary based health challenges than ever before. It is no coincidence that the rapidly growing numbers of cancer, cardiovascular disease and diabetes correlate almost exactly with the rise in consumption of acid forming foods such as sugars, saturated fats, and white breads. At the same time our consumption of fresh vegetables and essential fatty acids has decreased dramatically, making way for convenience and a generation hooked on sugary treats.

Becoming Alkaline

This is not as difficult or as technical as it sounds. When we talk about eating alkaline foods or starting an alkaline diet we are referring to consuming those foods and drink which have an alkaline effect on the body. This effect is based upon the ash residue that remains after our foods are consumed. Some foods leave an acid ash, whereas others leave an alkaline ash. Conveniently for us, our bodies have been designed to categorize which foods leave which kind of ash into neat and easy to remember groups.

Of course, everybody is different - but most of us should aim to eat 75-80% alkaline foods and a maximum of 20-25% acid forming foods.

                              Classic Tofu Quiche (ACD-friendly)


Here is another blog that I discovered that has a lot of wonderful healthy recipe's, especially for those watching their diets, and avoiding candida-contributing foods.

Good, healthy food!


Enjoy!

These muffins are a great way to start the day with both some fruit and some vegetables.  They’re sweet, but not overly so; and you won’t taste the spinach at all.  (Promise).

2 small apples, about 6-6 1/2 ounces (170-185 g) each, washed and cored (I used Granny Smith)

3  ounces (85 g) fresh or frozen spinach (include the stems)

1/4 cup (60 ml) natural smooth almond butter

2 Tbsp (30 ml) sunflower or other light tasting oil, preferably organic

2 tsp (10 ml) chia seeds, finely ground after measuring

2 tsp (10 ml) pure vanilla extract

1 tsp (5 ml) pure almond extract

1/2 tsp (2.5 ml) apple cider vinegar

1-1/3 cups (320 ml) unsweetened soy or almond milk, plus up to 2 Tbsp (30 ml) more, if necessary

1/2 cup (60 g) carob powder*

1/2 cup (75 g) brown rice flour

1/2 cup (60 g) millet flour

1/4 cup (30 g) arrowroot powder

2 tsp (10 ml) cinnamon

1 Tbsp (15 ml) baking powder

1/2 tsp (2.5 ml) baking soda

1/2 tsp (2.5 ml) xanthan gum, optional (muffins will be slightly crumbly without it)

1/4 tsp (1 ml) fine sea salt

Preheat oven to 350F (180C).  Line 12 muffin tins with paper liners, or spray with nonstick spray.

Coarsely chop one of the apples and place it in the bowl of a food processor.  Dice the other apple into very small pieces (about the size of blueberries) and place in a small bowl; set the second apple aside until later.

Add the spinach to the food processor, and process the mixture until almost smooth. Add the almond butter, oil, chia, vanilla, almond extract, vinegar and milk and process again until well blended.  Add the reserved diced apple to the processor and mix it in by hand until all the pieces are coated, but don’t process again. Set aside while you measure the dry ingredients, or at least 3 minutes.

In a large bowl, sift together the carob powder, brown rice flour, millet flour, arrowroot powder, cinnamon, baking powder, soda, xanthan gum and salt.  Add the wet mixture to the dry and stir until just blended.

Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the muffin cups and bake in preheated oven for 35-45 minutes, rotating the pan about halfway through, until a tester inserted into a center muffin comes out clean.  Cool five minutes in the pan before removing to a cooling rack.  Cool completely before sampling; the spinach will be discernible in the warm muffins, but the taste disappears once they’re cool.  Store, wrapped in plastic, in the refrigerator up to 4 days.  May be frozen.

* you may use cocoa instead of carob, but cut back the quantity a bit (perhaps 2 Tbsp/30 ml) and add a bit more sweetener.

Last Year at this Time: Old Habits Die Hard: Mocha Cereal Cinnamon Muffins (non-ACD recipe)

Two Years Ago: Dolmades, Deconstructed (Mediterranean Rice Casserole)

© 2010 Diet, Dessert and Dogs

The Garden of Eatin’ Tostada

(Vegetarian)

Ingredients:
(Use only organic ingredients if possible)

1 white onion (thinly sliced)
1 orange bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
2 crushed garlic cloves
1 large sprig fresh cilantro (stemmed and chopped)
Homemade salsa (recipe below)
1 avocado, sliced avocado (sliced)
1 large ripe tomato (diced)
1 large yellow tomato (diced)
1 bunch chard (sliced)
½ cup red or green cabbage (finely shredded)
1 teff and millet tortilla shell
Celtic sea salt and pepper to taste
Extra virgin olive oil

Directions:
(Pre-cut all veggies, and prepare salmon in advance)

In a wok, blanch onion, bell pepper in a small amount of extra virgin olive oil. Add garlic and chard, and turn off the heat, but keep on the burner, mixing thoroughly. Add salt and pepper and the cilantro. Leave this in the pan so it stays warm and set aside.

(Optional: If vegan, black beans work great instead)
1 med size piece of fresh salmon (wild caught preferred, and NOT farm raised)
2-3 tablespoons grape seed oil
½ cup low-fat coconut milk
½ cup spelt flour (for dusting)
1 lime (juice only)
Celtic sea salt and pepper to taste
Chili & Lime Spice blend (The Gourmet Collection)

Rinse the salmon, and cut it into 4 semi-narrow pieces, dusting them in a bowl with spelt flour. Take the grape seed oil and brown the salmon quickly, adding limejuice and coconut milk. Sprinkle fish with chili and lime spice blend, sea salt and pepper. When coconut has evaporated, remove from stove.

Heat up the teff and millet tortilla, and place on a dinner size plate. Heap the chard mixture, place the salmon, tomatoes and avocado’s on top. Put the homemade salsa all over the top and serve.

Homeade Salsa:
(Put in a blender)
2 tomatoes
1 Serrano pepper
1/2 Habanaro pepper (this is very hot)
1 lime (juice only)
Dash of Sea salt
Sprig of fresh cilantro
Blend and eat!

Bon Appetite!
(Serves 4)

Additional Information:

Teff is an intriguing grain, ancient, minute in size, and packed with nutrition, and can serve as a wheat alternative. Teff is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC.

Copyright2010©Iacovetti-Gleason

It's foggy, and a bit chilly here on the coast in California, so I thought I would make a wonderful veggie soup!  
 

Scrap Soup

(If possible, use all organic ingredients)
3 large carrots
1/2 large fennel bulb chopped
4 stalks of asparagus
1 large yellow onion
1 large ripe tomato
6 cups of distilled water
2 tblsp organic extra virgin olive oil
4 tsps. of instant vegetable broth (yeast free)
Dash of cayenne pepper
Celtic Sea salt to taste
2 tsp. Herbs de Provence

Directions: Shred or dice carrots, dice fennel, asparagus, tomato and the onion. Bring water to boil, adding vegetable broth & onion. Once boiling turn off and leave set in pot. Add your shredded carrots, fennel, tomato, and asparagus and leave set in pot until vegetables are tender.

(The idea is to NOT cook this very long so you get the full nutritional value from the vegetables.)

Once the soup mix has cooled put in blender and mix all ingredients.
Serve warm.  IT'S DELICIOUS!!!

P.S.  Dice up some ripe avocado and put it on the top!!!  Magnifique!

Bon Appetite!