“Let food be thy medicine and medicine be thy food.”― Hippocrates
An excellent web site, The Science of Eating, is a must to visit.
WHEN IT COMES TO FOODS, WE NEED TO BE SAFE. THE FEDERAL GOVERNMENT, WITH LIMITED FUNDING, ATTEMPTS TO KEEP US INFORMED. FOR SUCH INFORMATION, GO TO–
For independent databases, click here.
To learn what has happened to our food in the United States and what to do about it, please spend the next few minutes to view Robyn O’Brien’s TED video. Afterwards, start doing one thing at a time to make the necessary changes for a healhtier you, family, and nation.
This page also features a few retailers who provide organically-grown foods. If their site has recipes, one or two will be shared here. Remember to check the other drop-menus for more information.
https://www.realrawfood.com distributors of organically-grown, truly raw foods from Canada. From their recipe site:
- 1/2 cup macadamia nuts or cashews
- 1 cup packed full of basil
- 1 cloves garlic
- 1/2 cup extra virgin olive oil
- Grind nuts and garlic in food processor
- Add basil
- Drizzle oil in while running.
http://foodbabe.com/ Investigate food with Food Babe. From the recipe menu:
- 1 bunch of dandelion greens
- 1/2 bunch celery
- 1/2 bunch cilantro
- 1 cucumber with ends removed
- 1 lemon with peel removed
- 2 inches of fresh ginger root
1. Wash all vegetables thoroughly and place into a large bowl
2. Juice each vegetable in this order – dandelion, cilantro, celery, ginger, cucumber, lemon
3. Stir mixture before serving
4. Clean juicer immediately
Makes two 15 ounce servings – Sip slowly and drink with intention immediately after juicing. Can be stored
in an airtight container for up to 12 hours (Some live enzymes will be lost).
If you are serious about detoxing, please buy all organic
ingredients if and when possible.
Homemade REAL Ginger Ale – Serves One
- 2 inch piece of ginger juiced
- 12 ounces of sparkling or carbonated water
- squeeze of lemon
- 2 tbsp coconut nectar, honey or maple syrup (more if you like it really sweet)
Combine all ingredients and enjoy!
Tip: If you don’t have a juicer, you can blend the ginger with the lemon juice and squeeze the juice out of a cheese cloth
http://fatfreevegan.com/ From a recipe file–
Leek and Sweet Potato Bisque – Prep Time: 50 minutes; serves 6-8
- 3 medium sweet potatoes (about 2¼ lbs total
- 3 large leeks, white and light green parts only
- 5-6 cup unsweetened almond milk
- ½ tsp salt
- ¼ tsp nutmeg (more or less to taste)
- ¼ tsp ground ginger (more or less to taste)
- stevia (liquid or powder) to taste
- Scrub sweet potatoes, then poke each a few times with a knife.
- Cut each sweet potato in half and arrange in a single layer in a large microwave-safe casserole dish.
- Add a thin layer of water to the bottom, cover.
- Wrap each whole potato in aluminum foil and bake at 350°F for 1–1½ hours until centers are tender when pierced with a fork.
- While sweet potatoes are cooking, cut the base and green top off each leek. Slice leeks lengthwise and rinse thoroughly between layers to remove any grit. Then slice leeks across the grain into half-inch semicircles.
- In a large stockpot over medium heat, cook leeks, covered, for 5 minutes, stirring every minute or so. If you notice leeks beginning to stick, add a little water.
- Reduce heat to low and continue cooking leeks, covered, for another 20 minutes. Stir every 2–3 minutes and add a little water (1–2 Tbsp) as needed to prevent sticking.
- Remove pot from heat and scoop flesh from sweet potatoes (no skin) into the pot with the leeks.
- Add 4 c almond milk, salt, nutmeg, and ginger to pot. Blend until smooth using an immersion blender.
- Add another 1–2 cups of almond milk until soup is just sippable. Sweeten to taste with stevia.
(No immersion blender? Working in batches in a blender, puree leeks, sweet potatoes, salt, and spices with just enough almond milk to facilitate mixing. And remember: Don’t fill your blender more than half full when working with hot foods, as steam buildup during blending can be dangerous. Return the puree to the pot and whisk in the rest of the almond milk, adding stevia to taste.)
Warm over low heat if needed, stirring continuously. Serve hot with a sprinkle of nutmeg.
Creamiest Winter Squash with Raisins and Sage
- 1 (3 1/2-pound) butternut, acorn or kabocha squash
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
- 1/4 cup roughly chopped parsley
- 2 teaspoons chopped fresh sage
- Zest of 1 orange, removed in wide strips and roughly chopped
- 1 (1-pound) package silken tofu,* drained
- 1/2 teaspoon fine sea salt (optional)
*Recommend to substitute tofu with another ingredient
- Preheat the oven to 400°F.
- Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours.
- Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
- In the clean food processor, purée warm squash and tofu until very smooth and creamy.
- (Reheat, if needed, in a medium pot over medium heat.)
- Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
- 1 cup plus 3 tablespoons millet, divided
- 3 3/4 cups low-sodium vegetable broth, divided
- 1 bunch Lacinato (or dinosaur) kale, stems and tough ribs removed, leaves thinly sliced
- 1 bunch curly kale, stems and tough ribs removed, leaves thinly sliced
- 2 onions, thinly sliced
- 1 3/4 cup fresh cranberries, chopped
- 1/2 teaspoon plus 1 pinch fine sea salt, divided
- 3/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- Place 1 cup of the millet in a medium saucepan over medium-high heat. Cook, shaking the pan, until grains are lightly toasted, about 2 minutes.
- Pour in 2 3/4 cups of the broth and bring to a boil. Lower the heat, cover and simmer until millet is tender and most of broth is absorbed, about 30 minutes.
- Remove from the heat and let sit, covered, for at least 5 minutes.
- Meanwhile, combine kale, onions and 1/2 cup water in a large pot over medium heat.
- Cover and cook, stirring frequently, until kale is very tender, 12 to 15 minutes.
- Stir in cranberries, 1/2 teaspoon of the salt and pepper.
- In a small saucepan, bring remaining 1 cup broth to a boil.
- In a small cup, whisk together cornstarch and 1 tablespoon water; stir mixture into broth.
- Cook, stirring, until thickened, about 2 minutes.
- Preheat the oven to 375°F.
- Fold millet into the pot with kale. Stir in cornstarch mixture.
- Scoop dressing into a 2-quart baking dish.
- Bake until browned on top and heated through, about 35 minutes. Cool for 15 minutes before serving.
- Meanwhile, place remaining 3 tablespoons millet in a large, heavy skillet over medium heat. Cook, shaking the pan frequently, until grains are lightly browned and some have popped, about 4 minutes.
- Immediately remove from the heat, stir in remaining pinch salt and sprinkle over baked dressing.
- In a resealable jar, add oats, greek yogurt, almond beverage and chia seeds.
- Stir, then seal the jar with a lid.
- Place in refrigerator 6 hours or overnight. The oats will soften and the mixture will become very thick.
- When ready to eat, if desired, add a splash of extra almond beverage to thin out the consistency.
- Garnish with toppings such as almonds, granola and raspberries.
- Serve cold.
- Prepare rice noodles according to package instructions.
- Rinse with cold water and toss with dressing.
- Lay lettuce leaves on a plate.
- Layer noodles, chicken and carrots on leaves.
- Fold up the sides of the leaves and serve.
Chickpea and Mushroom Marsala
- 8 oz (230g) wide egg noodles
- 2 tbsp (30 g) butter, divided
- 10 oz (280 g) white, cremini or baby portobello mushrooms, sliced
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup (165 g) chickpeas, cooked, rinsed
- and drained if canned
- 1 tbsp (15 g) flour
- 2/3 cup (157 ml) Marsala wine, preferably dry
- 1/3 cup (78 ml) water
- 1 tsp balsamic vinegar
- ½ cup (15 g) fresh parsley leaves, chopped
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- Heat 1 tablespoon (15 g) butter in a large skillet over medium heat until melted and starting to sizzle. Add the sliced mushrooms, season with a generous pinch each of salt and pepper and cook, stirring occasionally, until mushrooms are seared and cooked through, about 6–8 minutes. Add the garlic and drained chickpeas and stir to combine. Sprinkle the flour over the mushroom and chickpea mixture, and stir a few times until flour is toasted and no longer white. Take care not to mush the beans and mushrooms together.
- Add the Marsala wine and water to the pan, using a wooden spoon or silicone spatula to scrape up any browned butter bits. Reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, about 5–6 minutes. Remove from heat and stir in the remaining 1 tablespoon (15 g) of butter, balsamic vinegar and parsley. Season with salt and pepper to taste, if necessary, and serve over cooked
- egg noodles.
- VEGAN VERSION: Replace butter with non-dairy butter, same amount. Replace egg noodles with egg-less noodles.