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Archive for February, 2009

It seems that there is alot of discussion about the flu and taking flu shots.  I don’t know the answer to the question of taking or not taking the flu shot.  I do feel strongly that we need to educate ourselves and listen to the pros and cons of any medication or vaccine we take.    Lately, I have been giving alot of attention to educating myself more about Vitamin D –  the role it plays in our immune function and it’s relationship to flu, virus, and colds.  I found this post on Dr. Mercola’s website.  I wanted to share this with you.

In other times, people spent much more of their time out of doors in the sunlight.  Sun is the best natural source of Vitamin D.  We don’t stay outdoors as much as our ancestors did and as a result we probably suffer more colds and flu than they did.  

Here is a link to Dr. Mercola’s video.

Flu shots/vitamin D

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Polenta Pizza CrustPolenta Pizza Crust

I got up early this morning to make the polenta for our pizza crust.  This is the crust after i cooked the polenta (i.e. corn grits), oiled the pizza stone and the cookie sheet, poured the polenta onto the oiled surfaces, smoothed the polenta down, and covered with plastic wrap.  Now it will set up in the fridge until I cook it in a 350 oven for 20 minutes.  After that I will put on the toppings and warm again before we eat it.  Max and I experimented with different toppings this weekend and came up with our favorite mix.  We will have pizza sauce, roasted red/orange peppers, carmelized onions, and spinach for our toppings.  

My kids grew up on the BED for about 6 years when Max and I remained about 80% faithful to BED.  It started for health reasons for Eli and Cheyanna and continued for me and Max.  One thing we were always hungry for was a good pizza.  We were thinking “outside of the box” when we came up with the idea of using corn grits for a crust. in 1998.  We had never heard of this before and have experimented over the years with it.  Now I can find polenta pizza recipes on the internet.  Seems that others had to think outside of the box too.  I have even made this crust and then cut the crust into long pieces to come up with a “noodle” for lasagne.  Don’t get me wrong, my kids never ever never preferred this to “real” pizza, but it got us by.  Now they giggle and eat it, but still eat “real” pizza with their friends.  

For you in the Vital Health – Body Ecology group, I will see you tonight at 5:30.  For you reading this not in the class, thank you for joining us on the blog and hope you are doing well.

Yours in the journey to health and healing,

kevyn

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polenta-pizza 

Yes, we will be having pizza for dinner next Tuesday.  How can you do this, you may ask.  We can’t use wheat or any kind of flour!  Hint, hint, look at the color of the crust and see if that helps.

until we meet again,

ciao, bella

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Here is the salad dressing I used on Tuesday evening on our salad.  You can add any herbs/seasonings that appeal to you.  In the past I have added parsley, cilantro, mint, and basil.  Try anything you like.  Sometimes I substitute part of the olive oil for some flaxseed oil.  The flaxseed  oil gives some Omega 3 support and digestive support.  As long as the total oil adds up to this ratio – or close.  This is more of an “art” than a “science” – so be artistic!

Ingredients 

1 Tablespoon Juice of a Lemon

1/2 teaspoon of Sea Salt

1 teaspoon Xylitol (or a drop of stevia)

1/3 Cup of Olive Oil

(1 clove of chopped garlic and any other herb/seasoning you want)

Whisk the lemon, salt, xylitol, garlic, and seasoning in a bowl.  Slowly whisk in olive oil in a thin stream.  If you want a creamier version, you can blend all of this in a food processor or a blender, but still put the oil in with a small gradual stream as it blends.  It will keep in a jar in the fridge.

THAT’S IT – it is really that easy and sooooo tasty!

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Last night we talked about oils.  A practitioner on my Bed Ecology Forum just e-mailed Donna about that very question.  Here is a copy of the e-mail that was Donna’s response.  By the way, Donna is the author of the Body Ecology Diet book.  I hope this helps you – it did me.    kevyn

Sunflower and Safflower in their unrefined state area fine in small quantities. They are high in omega-6 and at this moment in time we humans in the modern world need more Omega 3….like fish oil and algae or GLA like in Borage. We have had or are currently eating too much Omega 6.

Canola can also be obtained in Canada that is unrefined and is excellent. It has some omega 3. But hard to get. I have thought of BE carrying it. Delicious taste too.

And so far I have never come across an unrefined Grapeseed oil. But small amounts of it are fine too…like in Follow Your Heart’s Grapeseed Oil Mayonnaise…the only commercial one I would ever recommend in the world of mayonnaises.

Hope this helps and finds you in a wonderful place.

I plan to start doing a lot of teleseminars starting hopefully in March or for use April…so can answer great questions like these in those teleseminars.

Donna

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Thank you all for coming last night.  Here is the recipe for the butternut squash soup.  Remember, you can substitute the butternut squash for any other vegetable.  I think cauliflower, asparagus, and broccoli are especially good.  Feel free to experiement with other seasonings than thyme and orange peel.  The Red Pepper Puree is optional.  The soup is great on it’s own.
BUTTERNUT SQUASH SOUP WITH RED PEPPER PUREE
from Epicurious.com

ingredients

  • 2 tablespoons olive oil
  • 2 1/4 cups chopped onions
  • 4 garlic cloves, minced
  • 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
  • 5 1/2 cups (or more) vegetable broth
  • 3 teaspoons chopped fresh thyme
  • 1/2 teaspoon grated orange peel

preparation

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

 

RED PEPPER PUREE

  • 1 cup coarsely chopped drained roasted red peppers from jar(or roast your own)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, chopped 
  • 1/4 teaspoon dried crushed red pepper

preparation

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

 

HAPPY BON APETITIN’

 

KEVYN

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Spinach box from sI know several of you have asked me about Splenda.  Here is an article recently presented by Dr. Mercola.  It is short, easy to read, and worthwhile to read.  I still stand by Stevia and Xylitol as the best sweeteners.

Splenda study

I have some other suggestions for some short cuts to healthy meals via Sam’s.  Sam’s sells a 1lb box of organic spinach and a 1lb box of organic salad greens.    Here is a picture of the box of spinach.  The box of salad greens looks very similar.  These greens have been cleaned, so you can just reach in and grab some.  Cook up your salmon or any other protein or BED grain and grab a handful of salad green – viola! a meal with minimal amount of prep time.  I usually add some spinach into my salad.  Also use the spinach to cook into foods, sneakin’ in those green leafy veggies.  Put a handful into steamed/stir fried vegetables.  Lightly saute chopped onions in butter, throw in a handful of spinach out of the box, put it on you plate with a nice over easy egg on top.  Put handfuls of spinach into soups and stews. You won’t be able to taste it and you will greatly enrich the nutritional value of your food.

Sam’s also has a small selection of frozen vegetable in big ol’ 4lb bags.  Right now I have a 4lb bag of frozen broccoli and a 4lb bag of mixed vegetables in my freezer.  You can steam, stir fry, saute, or add these into soups and stews.  With just these few things in your freezer you can whip up a healthy meal even when you come home dead dog pooped.  These have been invaluable for me and Max stay on the BED diet.  It will help you too.  If you don’t have time to clean and chop fresh local grown vegetables for your meal – theses are the next best thing. Oh, yes, they are VERY reasonable priced.  The boxes of spinach and salad are under $5.00 and 1lb of greens can go a very long way.  

See you Tuesday,

Kevyn

 

 

 

 

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