Archive for Recipes
Raw Chocolate Milk
Posted by: | CommentsYou can use this recipe for non-pasteurized cow’s milk, almond, rice or organic cow’s milk.
I’m a fan of raw cow’s milk. It comes with a creamy top, which I pour off and save for other uses (great source of conjugated linoleic acid a.k.a. CLA, a cancer-fighting, heart healthy, anti-inflammatory fatty acid). Check out my articles section for more details on it.
But I digress. Follow these simple steps with three simple ingredients to nourish your kids (and yourself,
post-workout that is). Watch the video to get the official commentary from my two-year-old.
Ingredients:
16 oz. Milk
1-2T Honey (or 2tsp. stevia powder for 0 natural calories)
2T/16 oz. Cocoa powder
Put ingredients together into blender
Mix with blender
Thoroughly blended. Raw milk has creamy froth at the top.
Here’s a summer tomato recipe to tuck away for harvest time
Posted by: | Comments
Tuna-Stuffed Summer Tomatoes
Ingredients:
3 cans of drained tuna (the lowest in toxins is the run-of-the-mill chunk light NOT albacore)
1/4c low-fat/no-fat organic yogurt
1t favorite herb (basil, oregano, thyme)
OR
1.5T Bragg’s Liquid Aminos (better version of soy sauce)
OR
1T mustard + 1/2T honey
3 fresh tomatoes
cucumber slices
Preparation:
Mix the first three ingredients together. Get as many clumps out as you can. Next, cut each tomato and core out the seeds (use for something else like a vegetable smoothie, if you dare). Scoop a couple large spoonfuls of tuna mixture into the tomato shells and garnish with cucumber. (The garnish police are on strike, so you can use whatever behooves you.)
You’re done. Let me know how you embellish this.
Part 2 and the Omelet Recipe
Posted by: | CommentsRecipe for Flax & Kale Omelet
5 egg whites
1 whole open-pastured/organic or Omega-3 egg
1/4 c chopped onion
2 c chopped kale
1 T organic flax seed meal (adds 2 grams of fiber to your omelet!)
Follow the directions in the video (or see my previous post on Liz’s Italian Omelet).
This Italian Omelet Will Keep Mom & Dad on Track!
Posted by: | CommentsDo you want a recipe that will keep your metabolism stoked during any time of the day? If you said “yes”, then look no further than this super easy, mouth-watering delight that will have you singing “Isle of Capri” or “That’s Amore” or perhaps just eating the darn thing because you’re eager to dig in! This is what I’m having for lunch today. In fact, I’m still eating as I’m writing (yes, I’m inspired to share this). Now, if you want the video showing how to make an omelet, then you can watch the one from my January 1, 2009 post (my camera was out of juice, but at least I snapped the picture below before it was too late). The recipe that I’m posting, however, is for my Italian Omelet. This is excellent for any meal and has the following nutritional profile (take note, if you are watching your nutrition and trying to lose fat or gain muscle). If you are a man and wanting to gain muscle, then simply double the recipe below. Did I say that this is an awesome recipe?
If this doesn't have you weeping from sheer gustatory pleasure, then you're going to have to tell me!
Liz’s Italian Omelet
1 tsp. Extra Virgin Olive Oil
1 Whole Open-Pastured, Organic or Omega-3 Egg
5 Egg Whites
1/4 cup Chopped Onion
1.5 oz. Chopped Raw Organic Collards (yes for calcium!)
1.5 Tbsp. Organic Pasta Sauce
1/2 oz. Gorgonzola Cheese (you can substitute goat cheese, feta or Parmasean)
(I’m holding back the sobs and the urge to finish my last bites in order to tell you what to do.) Brush the olive oil evenly into the pan on low-medium heat. Add your egg whites and egg and break the yolk with your spatula (this keeps the yolk concentrated in one part, which I really love; however, if that’s not your bag, then whisk your eggs together before adding them into the pan.)
Cover the pan while you get the remaining ingredients. Then add them to the eggs and cover (so it convects for an even cooking). The total cooking time is under 10 minutes, depending on your heat level. After about 7 minutes, it should be ready.
Mangiamo!
Nutritional Profile
Calories: 302
Protein: 28.5 grams
Carbohydrates: 8 grams (36 calories)
Fat: 16 grams
Fiber: 2 grams
Great side dish idea:
Add 3 oz. raw celery and 5 oz. of raw carrots to bump the fiber up to 6 grams and the calories up to 372 total.
Raw Milk Versus Pasteurized: An Interview With Tim Wightman Part II
Posted by: | Comments“Corporate industry knows that if they remove the comparison that small families can do a better job then they can at producing food and keeping people healthy, then no matter how many food-borne illnesses you have per year, it won’t matter because it will seem normal.”
-Tim Wightman of Yore Farms, Arcana, Ohio
Your homework is to reflect on the above quote and watch this video. Also, be sure to read my articles on Parts 1 & 2 “Why is Raw Milk So Controversial?” The first article describes the law a bit more and the second part goes into details on the benefits of raw dairy.
Here’s to good health -cheers!
