SAY NO to GMO – You have until February 27th to make your voice heard!

“Government of the people, by the people, for

the people, shall not perish from the Earth”.

Abraham Lincoln

Make your voice heard at: www.federalregister.gov/articles/2011/12/27/2011-33009/dow-agroscience-llc-availability-of-petition-plant-pest-risk-assessment-and-environmental-assessment

 and at http://www.cornucopia.org/2011/12/action-alert-say-no-to-dow-chemicals-ge-corn-petition/ to sign a petition

 going directly to President Obama and US Department of Agriculture (USDA)

Learn more about GMO foods at http://www.saynotogmos.org/

 Dear Readers – I put in my 2 cents below  - Will you speak up?

“With the ever-increasing cancer rates, obesity, and chronic disease in our country, I find it hard to fathom the connection between what we eat and our health is not being made.  Health care cost is at  epidemic proportions along with all the disease and with no end in sight.  According to CMS.gov the National Health Expenditure has reached 17.6% of the GDP and an average of $8,086 per person.   The answer is not in forcing people to buy insurance so healthcare providers can get paid for more open heart surgeries  and chemotherapy and big  Pharma can sell more drugs.  I very seldom watch TV anymore and when I do I’m amazed at the amount of drug advertisements.   Every other commercial is a drug for this and a drug for that.  Drugs companies spend billions of dollars convincing the sick, that they have the magic pill.  I was shocked the other day to hear an advertisement for the new drug “Provigil”, to treat “shift work disorder” – really?  Half of the 60 second spot was taken up with the side effect disclosure of which included death of course.  Who benefits from all this advertising?  I don’t think it’s the poor shift worker who now needs more drugs to deal with the side effects of his “shift work disorder” drug. 

The answer to all this madness is not in a pill –  It’s in preventing illness before it cost thousands of dollars.  The answer is in getting healthy.  Supply and demand still works.  Decrease the demand for a product or service and the cost goes down for everyone.

Studies have proven time and again, that pesticides and toxins cause cancer and disease, along with poor nutrition.  Maybe it’s  time our elected officials put our money where their mouth is – how about a few more dollars spent on subsidizing  clean produce?  You say America needs to get healthy and then you subsidize the very foods that are making us sick and fat, like GMO corn.

No benefit will be gained by promoting the market for GM food.  I read the news and I am aware of the problems already surfacing with cross contamination of organic fields for instance, and the fact Monsanto’s pesticide and herbicide formulas have produced crops more and more resistant to the pests and weeds they were designed to resist. The same has happened with antibiotics as the misuse of these miracle drugs has increased, creating stronger and more resistant strains of deadly bacteria.   Where does this end?  When our food source is gobbled up by super bugs or so contaminated it’s not fit for human consumption, or when a new bacterial epidemic wipes us out?

If the government is really interested in the health of America, you will not allow this deregulation.   Corporate profit is the only benefactor of such a decision.

Americans can no longer but on blinders and allow profit to dictate how we eat.   We have the right of not only knowing what is in our food supply, but the right to choose.  I choose good health for myself and by doing so affect the gene pool positively for the next generation.

Demand good food and the supply of bad food will end automatically.   Supply and demand – simple…..

Thanks for reading and sharing……And thank you “saynotogmo.org” for all of your important, thoughtful research.  I’m playing it forward.

With Patience

A New Year and A Fresh Start……..Change is the only Constant – Still

HAPPY NEW YEAR TO ALL!  I’m not usually big on New Year’s Resolutions, but the challenges I faced last year have opened my eyes and taught me soooo much.  My goal for this new year is to move forward in the new positive direction I have found.  I just feel in my bones this is the year for a massive shift into conscious eating.  That more and more people will be asking the question – “Is this food fueling my body or just my taste buds?” and will learn that both are achievable. This is the year America really starts to wake up and take responsibility for their health and happiness.  This is the year Americans take back the reigns from the medical and health care establishment and realize their health is within their own control, and it doesn’t come in a pill.  It comes from one of the greatest enjoyments in life – FOOD.  There is a simple answer to the Health Care Crisis in this country – GET HEALTHY!

We make a decision with every meal to kill ourselves with food or heal ourselves….. even if it’s an unconscious one.  What choice will you make this year?

My Goals for 2012 Are:

1.  To share information – not judgement.   Keeping in mind always, we are all teachers and students

2.  To be a loving and positive example

3.  To show kindness everyday of this new year

If you are ready for a change that will put you back in the driver’s seat and in control of your health and happiness, then the following link will give you a great place to start your New Year’s Journey!  Happiness is a choice and an easier one with a healthy mind and body.

http://pcrm.org/kickstartHome/messages/day1.cfm

P.S.  I recommend everyone watch “Forks Over Knives” for a little added incentive. This documentary shares the results of the largest and longest clinical study on nutrition and health ever – 20 years.  One of the most profound statements in this documentary goes something like this:  People will say eating a plant-based diet is very extreme.  Isn’t having your chest cracked open, veins taken out of your leg, and put in your heart a little extreme?  

Startin’ off the New Year Right with Good Food and Good Luck!

Lucky New Year’s Pie

Gluten Free Crust:                                                Preheat Oven to 400 degrees F

• 1 ¾ cups of Bob’s Red Mill Gluten Free Flour Mix
• 8 tbsp Earth Balance Butter (cold)
• ½  tsp sea salt
• 4 – 6 tbsp cup cold milk (vegan)

1. In large bowl, blend salt and flour
2. Chop butter in to cubes and cut into flour with fork until mixture is crumbly
3. Make well in center of flour mix and add 4 tbsp of milk.  Mix well until dough holds together when squeezed. (If needed add more milk (1) tbsp. at a time).  Cut dough in half.
4. Roll out each half between parchment or wax paper for a 9” pie crust.  Invert ½ into pie plate and finish edges as desired.  Refrigerate other half for top of pie.

Filling:

• 1 bunch of collard greens prepared or 1 1/2 cups frozen
• 1 can of black-eyed peas drained and rinsed
• 2 cups of baked and cubed butternut squash
• 3 leeks (clean and chopped – with a little green)
• 2 shallots (minced)
• 1 cup of wild rice cooked according to package
• 1 cup button or baby bello mushrooms chopped
• 1 1/2 cup vegetable stock  (Better than Bouillon)*
• 1 cup SoCo coconut milk (reserve 1 tbsp)
• 2 tbsp of olive oil
• 2 tbsp of Earth Balance butter
• 1 tsp fresh rosemary chopped (or ½ tsp dried)
• 1 tsp or fresh tarragon (or ½  tsp dried)
• 2 tbsp of oat or rice flour
• ½ cup white wine
• 2 dashes of fresh grated nutmeg (or ground)
• ½ cup grated vegan cheese of your choice (or real cheese for vegetarians)
• 1 tsp sea salt and cracked pepper or to taste

1. Cut in half butternut squash length wise.  Remove pulp and seeds.  Rub flesh with olive oil and sprinkle with a little sea salt and pepper.  Place flesh side down on cookie sheet and bake for about 30 minutes or until tender.   When cool enough to handle, remove skin and cut into small cubes.  Set aside.
2. Cook wild rice according to package – set aside.
3. Rice and squash are cooking.  In large skillet, sauté mushrooms, shallots and leeks in 2 tbsp of olive oil and 2 tbsp of butter and a dash of sea salt for a few minutes then add herbs.  Stir frequently until leeks are translucent and mushrooms have released their moisture (5 minutes or so).
4. Add flour to mixture stirring for a minute until well blended.  Deglaze pan with wine and add broth. Simmer and reduce for a few minutes. Gradually add milk stirring constantly until sauce is thick, but pourable (add more milk if necessary).  Stir in a couple of dashes of nutmeg.  Add salt and pepper to taste and set aside. (Taste!  It will probably not need salt)*
5. In large bowl blend together gently, collards, peas, squash and mushroom leek mixture.
6. Sprinkle ½ of grated cheese on top of pie dough and spread veggie mixture evenly over cheese.  Sprinkle other half of cheese on top of mixture and gently lay other half of rolled out dough on top. Pinch edges together.  Brush top with milk and pierce a few times with a sharp knife to vent steam.
7. Bake at 400 degrees F for 30 minutes then reduce to 350 degrees for 30 minutes or until golden and bubbly.

Note:  This recipe is designed to use leftovers, so feel free to use whatever is in the fridge or frozen vegetables.  The mushroom, leek, and shallot sauce will be delicious with just about anything! Add a little more milk for a crazy good cream of mushroom soup.  If you’re in a hurry, buy ready-made crust and make it easy on yourself.  Or if you are like me and just love being in the kitchen, nothing beats made from scratch!  Oh, BTW – Everyone loves this pie – Vegan or Not!

*If on sodium restricted diet – dilute bouillon by half.

Stay tuned for plenty of amazingly delicious plant-based recipes and healthy information.  Boring is not in my food vocabulary.

Reasons for Vegans

MARKET STREET COOKING CLASS – September 10, 2011

“REASONS FOR VEGANS”

I’m counting down the hours to my debut “Vegan” cooking class.  Here’s the kicker – The students are mostly non-vegans.  I’ve always loved a good challenge!  Over the last couple of years, I’ve been obsessed with making vegan fare that appeals to the masses.   My motto is, “The taste buds don’t care if it’s plant or animal as long as it’s delicious!”.  So what did I do, I peddled my food to Market Street and SOLD!  The only requirement is I couldn’t use “Healthy or “Vegan” in the title of my class (a little tricky, but doable).  The following is what I hope everyone in class will take away along with my “Coconut Sweet Potato Pie” recipe. I promise your holiday guest will be begging for this recipe – vegan or not!   (See Recipe Below)  Stayed tuned for the highlights and more recipes from this class and others.

While researching a solution to my own weight issues, I discovered the link between obesity and our acidic American diet.  Like many women my age, I had gained 20 lbs. it seemed overnight.  What I discovered is our country’s animal based diet is making us sick and fat.   Obesity is a result of a body out of balance and one of the first signs of chronic illness.  Without going into too much detail, our bodies have an optimum pH balance. We pay attention to the “pH Balanced” when purchasing hair and skin products, but don’t think twice about how the pH of the foods we eat affect our body.  Our insides are pH sensitive just like our outside.  If acidic products destroy your skin and hair can you imagine what’s going on inside?  All animal products are on the acidic side of the pH scale with very few exceptions.  Most sugars and saturated fats are acidic.  I applied what I had learned and in the end, I lost the 20 pounds in short order.  Now my problem is keeping weight on!  It’s great to know I’ll never worry about my weight again.  The answer is a simple as, eating more often, eating more plants, walking in the sun, and “down time”.

Plant based proteins are less acidic, easier on our bodies and the fact is we need way less protein than the average American diet consumes, (mostly from animal sources).  These proteins also contain the unhealthy saturated fat, linked to heart disease,  among other killers.  Even while the USDA recommends drastically reducing saturated fat, they do a good job of veiling the sources of this fat by giving it technical names like cholesterol, saturated fat and “solid fat”, instead of calling it “animal”.  (Ask me about where the majority of government food subsidy dollars go). This excess protein taxes every digestive organ – the pancreas, liver, gallbladder, stomach, kidneys.  The average American eats 3 x what the body needs in protein. This excess animal protein is linked to an increased risk of osteoporosis (mineral loss as the body leaches calcium from our bones to neutralize the excess acid in our system).   This would explain why osteoporosis is on the rise in our country even with a huge emphasis on dairy (which is also protein).   Breast cancer, kidney disease, cataracts, arteriosclerosis; among other chronic diseases have been linked to excess animal protein.   A 120 lb. woman needs about 50 grams of protein a day (1 – 5oz. chicken breast and a cup of lentil soup).      Sadly, Americns have been conditioned to include animal protein for breakfast, lunch and dinner.   Only until recently has vegetable sources been acknowledged as acceptable sources of protein by the USDA and the information is vague.  When in reality,  the 9 or 10 essential amino acids not produced by the body are readily available from plant sources.   Soybeans, quinoa, greens (kale, collard, mustard, spinach, etc.) and potatoes are great examples of plant-based foods packed with these essential amino acids.  The foods on the menu for this class alone, provides approximately 44 grams of protein and all essential amino acids!  The fact is – we have a biological requirement for amino acids (the building blocks of protein), – NOT PROTEIN, according to Madelyn Fernstrom from the University of Pittsburg.  You can choose to get your amino acids from plant or animal.  Check out “Forks over Knifes” and the “China Study” for more clues to good health.  Another good study resource is www.vrg.org.  All information is referenced.  

There’s a big misconception that vegan and vegetarians are protein deficient.  Not true.  A plant-based diet with variety can have all the protein a body needs.  The fact is, vegetable protein is a superior, cleaner protein.  Just ask famous marathoner Scott Jurek, or tri-athelete, Brendan Brazier  what gives them their edge.  And, if you need another reason for adding more plant-based meals to your diet consider this – how about cutting your grocery bill in half and doing your part to save the planet and the animals.  To raise a cow for slaughter, you have to feed and water the crop and then feed and water the animal.  Much more cost-effective feed just feed and water the crop!   Another plus, plants are whole foods packed with fiber that fill you up and keep you satisfied.   No more dieting! - Eat as much as you want – Never be hungry.!  And, plant-based protein can be up to 50% less expensive than animal based protein.  How does it stack up?

4 oz. Salmon @ $3.00 per serving    = 22 grams protein, 2 grams saturated fat

4 oz. Porterhouse Steak @ $4.00 per serving = 22 grams protein, 9 grams saturated fat

1 cup lentils @ 20 cents per serving = 17.9 grams of protein, 0 grams of fat

We have the solution to America’s Health Care Crisis – GET HEALTHY!  “Supply and Demand” still works – Lower the demand for healthcare and the cost will plummet.  Demand “good food” and the “bad food” will disappear.  President Bill Clinton is a prime example of how you can eat your way to good health.  Good food for thought…….

 

 

Oat Pie Crust                                              (Preheat oven to 425 degrees)

 

Makes 2 crust

1 ¾ cup oat flour (Bob’s Red Mill)

2 tbsp dark coconut palm sugar

¼ tsp sea salt

6 tbsp Earth Balance Vegan Butter (cold)

¼ cup ice-cold water more or less

1.   In food processor add flour, salt and sugar – pulse a few time to mix.

2.  Add butter and pulse until butter is roughly cut in (8-10 seconds).

3. Turn processor to on and add water slowly through feeder tube until dough begins to clump and cleans the edge of bowl. (DO NOT LET FORM A BALL).  If too wet and sticking to sides add a little more flour (1 tsp at a time).  If too dry add more water (1 tsp at a time.

4. Remove from processor, knead dough a few times and cut in half.  Press each half into a round disk, wrap in plastic and let rest in freezer for a few minutes while toasting pecan, coconut mixture.  (Freeze one)

5. Roll out onto floured parchment for a 9” pie crust. Transfer to pie plate and finish edges as desired.  (I like to place my pie plate upside down on to rolled out dough and then flip it, press it into place and peel off the parchment – BAM!)

6. Bake at 425 degrees for 10 minutes.  Move to cool spot while you make filling.

Note – You can make this in a bowl.  Just mix the dry ingredients together.  Cut in butter with hand mixer or 2 knives.  Make well in middle of dough and add water.  Mix until it holds together.  And, of course you can buy a gluten-free crust from your local whole foods market.

 

 Sweet potato Coconut Pie                                             Preheat oven to 375 degrees

4 tbsp Earth Balance Butter

1/2 cup coconut flakes

2 tbsp ground flaxseed

1/2 cup chopped pecans

1/4 cup brown sugar

1/8 tsp cardamom

1/2 cup low-fat coconut milk

1 tbsp lemon juice

3 tbsp. dark rum

1 tsp vanilla extract or flavoring

3 tbsp Grade A pure maple syrup

3 tbsp coconut palm sugar or Stevia

2 cup sweet potatoes (prepared fresh or canned)

1 ripe banana smashed

2 tbsp arrowroot powder

2 tsp baking powder

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp sea salt

1. Make pie crust first.
2. In large sauté pan over med high melt butter.  Add coconut, flax, pecans, brown sugar and cardamom.  Toast mixture for 3-5 minutes until sugar is caramelized, stirring frequently (do not burn pecans).  Set aside.
3.  In large mixing bowl, whisk together, milk, rum, lemon juice, vanilla, coconut palm sugar, maple syrup. Then mix in sweet potatoes and banana.
4. Blend together in small bowl, arrowroot, baking powder, salt, and spices.  Add to wet ingredients and beat mixture until light and fluffy about 3 minutes.
5. Spread pecan mixture into bottom of prepared pie crust and pour sweet potato mixture evenly on top.
6.  Bake for 45-50 minutes or until crust is brown and pie is set (doesn’t jiggle like jello).

Serve with a simple, elegant cream cheese drizzle (see below) and garnish with pecan halves.  I promise your holiday guest will be begging for this recipe – Vegan or not!

 

Cream Cheese Drizzle                   (enough for 1 pie or cake)

 

¼ cup Earth Balance Vegan Butter (soft)   4 oz Tofutti Vegan Cream Cheese

3  tbsp confectioner’s sugar                           ½ tsp vanilla extract

1 tsp fresh lemon juice                                   (a little water if you want it thinner)

In small mixing bowl, whisk all ingredients until very smooth a creamy.  Drizzle over your favorite pie or cake.   How about some homemade cinnamon rolls…yum.

 

 

IHOP Memories

 

Sunday August 28th – OMG ! I made Christy’s Morgan’s “Gluten-free Banana Walnut Pancakes” this morning. Just half the recipe- thank goodness. I couldn’t stop eating them. I had 3 for breakfast with maple syrup and the other 3 somehow disappeared before lunch. I didn’t have any bananas, but added some toasted almonds (left over from my last batch of “Chocolate Espresso Truffles”).

Back in the day, I would go to IHOP just to have their “Harvest Nut and Grain” pancakes. What a sweet surprise it was when I bit into these vegan pancakes – I was totally transported! The taste, texture and aroma filled my senses and brought back memories like only food can do.

You’ve got to get this book – Christy Morgan’s “Blissful Bites”