Donna Gates’ comment about oils

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

Butternut Squash Soup With Red Pepper Puree

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

Some short cuts and a Splenda article

I 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

 

 

 

 

Your Genes Remember a Sugar Hit

I just read this article written by Dr. Mercola.  I was very interested in his comments about how our bodies  remember a “sugar hit” for 2 weeks!  It has also been interesting for me to realize that what we eat DOES alter our genetic make up.  Our DNA can be altered positively or negatively.  Just as sugar can be a negative stimulus for DNA, broccoli can leave a positive effect on the DNA – stimulating antioxidant and cancer fighting responses!  This is amazing!  We do have alot of control over our bodies, health, spirituality, and mind.  Now, for a recovering control freak such as myself, this is good news.

Click on this link below and enjoy this article.

Sugar Hit

Notes for Class Tomorrow

Hello everyone, I am looking forward to seeing you tomorrow.  Please try to look over Chapters 9-13, especially the parts about food combining and the BED grains.  We will be sampling one of the grain recipes tomorrow night and learning about BED grains.

MENU FOR TOMORROW’S DINNER

Tex-Mex Millet Casserole (found in the book)

Baby mixed green salad  (with the cultured veggies mixed in)

Butternut Squash Soup

Coconut Pudding

 

Hope to see you all, but please call if you will not be with us.

 

Kevyn

today is all that matters

 

Everyone that has made the commitment to yourself to stop feeding yeast, bacteria, virus in your body – and have made the decision to stop sugar in all of its forms – today is all that matters!  Just take it one day at a time.  Here are my suggestions:

– just one little step at a time

-make the decision to not eat sugar today and do not worry about tomorrow.  sometimes you have to just decided minute by minute.

-if you eat sugar, do not distress yourself.  just get up, brush yourself off, put gratitude in your  heart, and go on with the purpose of not doing it again.  to get overly discouraged will not help you.  be grateful for the times you can resist.

-the first three days are the hardest.  i promise that the cravings will stop.

-read the Body Ecology Diet book, especially about candida and resisting sugar.  read about healthy snacks you CAN have.

-plan ahead for sugar cravings and be prepared with snacks or food you can eat to help you through.  don’t forget the flavored stevias, the xylitol in tea, corn chips and salsa, xylitol gum at the health food store (just make sure xylitol is the only sweetener), air popped corn with butter, and raw veggies.

-when you get a sugar crave, drink a couple of glasses of water, it will help greatly in reducing some of the crave.

-imagine what your life will be like when you feel better and keep that as a motivation to stay on the journey.

-call me, e-mail me, or reach out to someone else when you feel tempted and we will help you!  remember i am on this journey too and i totally relate to sugar craving!  i may need to call you.

I hope these suggestions will help encourage you.  YOU CAN DO IT!!!!!  Just stay in the moment and don’t worry about tomorrow.

We also talked about choosing healthy fats: butter, olive oil, coconut oil.  Read about them in the book.  Be sure to get plenty of these oils a day.  It is good for you and will help with sugar craving.

Add more vegetables into your daily meals.  On BED you can eat as much as you want.  This is not about being hungry.  

yours in health and courage,

kevyn

so, kevyn, what are YOU eating today?

I am going to post what I am eating, so it may help you with ideas for you.  

Breakfast:  poached egg on sauted spinach

                      hot tea

Lunch:  baked salmon

                salad

                leftover cucumber, wakame, red pepper salad

                cultured vegetables

Dinner:  Leftovers from last night!   

 

I get the salmon from Sam’s Club.  They have a box of frozen salmon that is individually shrink wrapped.  The salmon is “frest caught”  which is pretty important for salmon – avoiding the “farm raised” is necessary.  This Sam’s salmon is marinated in tasty sauce that is ok to eat.  You can thaw it in cold water in the sink and pop it into the oven for about 20 minutes.  If you have salad greens already washed and waiting in the fridge – this is a fast and easy meal.  I encourage you to try this Sam’s salmon as it is healthy and economical (as far as salmon goes).  If you are not a Sam’s member, find someone to get it for you.  I would be happy to get it for you.                                                                                                 

This is what the box looks like in the freezer section of Sam’s