Posts Tagged ‘Food’

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Check out this great cookbook!

Thursday, September 1st, 2011

I love books – and I’ll confess, cookbooks are a particular obsession of mine.  It’s one indulgence I have that my husband never seems to have a problem with!  In fact, next to bicycling – food is a shared passion in our marriage and the kitchen is a hub of activity in our home. 

I think that one way to become a cook – or become a better cook! – is to read cookbooks.  I get so inspired and excited when I come across something new – a blending of tastes I hadn’t tried, a shortcut in preparation, a simple little flair to add to the presentation of a dish….it’s all available for you to adapt and modify.  I spend a few minutes everytime I’m shopping at my natural foods store to peruse the book shelf, flipping through colorful pictures and getting a quick feel of what the author is offering.  Often I find that cookbooks can be a lot like buying a CD – one or two good songs, or recipes, and the rest I can do without.  Especially in the arena of “allergy-free” cooking – the recipes frequently disappoint in flavor and ingredients.  

Recently, I came across a book on the shelf that I got pretty excited about – it’s called “Clean Start” by Terry Walters, the author of “Clean Food.”  This new book has 100 recipes that really will inspire you to “eat clean and live well.”  The book itself is lovely to look at, gorgeous photos and a unique cover design - the recipes are a single one per page (I love that) – and each one is simple, delicious and completely do-able for the reluctant chef.  She encourages farm-fresh, local and seasonal – and offers easy, uncomplicated advice on how to get started with a “clean” pantry and a “clean kitchen.”  The best part of all – each recipe is dairy, egg and gluten free!   Heaven!

Check it out – I bought my copy at New Seasons Market.  You can always take a few minutes out of your shopping time to peruse their bookshelf and get some great ideas.  

To health!

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Coconut Cream Pie that’s good for you!

Friday, July 15th, 2011

A few years ago my husband and I were on a vacation down in California, cycling around Sonoma and Napa Valley.  Of course, the food in that area is extraordinary as a complement to the wines and choosing a restauarant is more about deciding on what you’re willing to miss out on rather than what you want!  It’s all good.  There is a “chain” of raw/vegan cafes (limited to California) called Cafe Gratitude that we love to go to for their amazing desserts.  Anyone with food allergies will know how hard it is to find yummy treats that don’t contain eggs, dairy, wheat, gluten or sugar.  And after riding 50 to 80 miles in the surrounding hills of the valley – I always deserve a treat!  My favorite pie on their menu is a lovely, live coconut cream pie that is so simple to make and delightful in it’s flavors – you won’t believe that it’s actually good for you.  Here is my adapted recipe that was inspired from this delightful restaurant.

I love fresh so when there’s time I start with a whole young coconut with the husk on.  I shake it to see how fresh it is – if there is a sloshing sound it is beginning to dry out.  Buy the one that makes no sound.  (This adaptation is totally optional – so if you don’t want to go through this process you can skip to the recipe below!)

First, drill the coconut with an electric drill – 3 holes in the top – and drain all the water out.  Then (with the help of my husband and a good strong knife – the natives use machetes for this) hack off the top of the coconut.  When the coconut is open, scrape all the meat out using a metal spoon.  It should peel off smoothly and easily.  Put the meat in a measuring cup (there should be about 1 cup) and save for the filling. 

So, to begin let’s make the crust.  you will need:

2 and 1/2 cups dried organic coconut flakes
1 and 1/2 cup raw pecans
1 cup pitted medjool dates (pressed into the measuring cup)
1 tsp pure organic vanilla extract
Small amount of sea salt

Process these ingredients in a food processor until crumbly (resembles graham cracker crust).  If mixture is too dry - add dates, if it is too wet – add pecans.  Transfer mixture to a pie plate and press your crust evenly on the bottom and up the sides, forming a ridge along the top as you would a regular pie crust.  You won’t be able to make a fancy edge because of the crumbly texture – but you can pinch it into a bit of a shape.  Set aside.

Now for the filling – you will need:

2 and 1/4 cups organic coconut milk (use the non-lite version for best flavor)
1 cup coconut meat, either the fresh mentioned above or dried flakes are fine too
1/2 cup medjool dates, pitted and pressed into the measuring cup
2 teaspoons organic vanilla extract
2 tablespoons lecithin granules
1/2 cup organic, extra-virgin, unrefined coconut oil
Few pinches of sea salt

Put all ingredients into a vita-mix, high-powered blender or food processor.  (The Vita-mix makes it crazy creamy!)  Blend until smooth.  Pour blended mixture into the prepared pie crust and put into the refrigerator.  The filling will set up nicely in about an hour. 

I like to serve with fresh berries ands sprigs of mint.   Enjoy!

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It takes a village to feed a family

Wednesday, September 15th, 2010

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by Dr. Erika Siegel – Nature Cures Clinic physician

Our ancestors depended on a large community of friends, family and neighbors to make their lives work.  Now our fences are higher and our lives seem more independent, but in reality we need each other as much as ever. Having kids made me reach out for help more often — I just couldn’t gracefully manage it all without a little help from my friends and family. Here are some suggestions to help build community around healthy eating.

~ Call from the market

Have a friend, neighbor or family member you see regularly? Start a tradition of calling each other from the market to see what ingredients the other needs. When you are little low on fresh food or ideas for dinner nothing is more exciting than getting a call from your friend saying “hey, I’m at the market, what can I pick up for you?!”

Sunday soup night: a warm tradition for the whole family

Sunday soup night: a fun tradition for the whole family

~ Join forces

Is there another family that lives close by that strives to eat healthy food? Share the responsibility sometimes. On short notice you can decide to join forces for dinner. It goes like this: “Hey Sally, I’m really not feeling like making dinner tonight — we have leftover veggie chili and lettuce, but that’s it.” “Well Jane I just roasted a chicken and have fresh salad fixins — should we combine our efforts and come over at 6?”   Don’t worry that the house isn’t in the best shape for hosting or that you can’t hang out for long because there’s work to do or bedtimes… you are just two busy families sharing food and good company —  so keep it plain and simple.  Plus, picky eaters tend to enjoy food out of their comfort zone when eating with a bigger group. You can also apply this idea as a “dinner trade”– one Wednesday at our house, next one at yours.

~Out of ideas? Call a friend

I have literally made this phone call from the market (and keep in mind I love cooking and have many recipes stored in my brain) “Traci — I can’t think of one thing to make for dinner tonight — nada! Tell me what I should do and I’m doin’ it.” And if you are on the receiving end of this call, fear not that your ideas are boring because your basic “go-to” dinner idea is usually different than your friend’s.

~ Lunch groups

I was introduced to this awesome idea while in medical school. Students with similar eating styles would team together in groups of five and share the responsibility of bringing lunch for the rest. This is how it works: five people are in a group (this can work for school lunches too!) and each weekday one person provides lunch for the other four. So, four days a week you don’t even have to think about what you are going to bring to lunch!

~ Potlucks or Sunday Soup Night

A friend of mine lives in a neighborhood that has a Sunday soup night. They have one gigantic pot and people share the responsibility of providing soup for the group. Others bring bread or some side dishes.  Potlucks are another great idea of making one dish and sharing with a group of like- minded friends or neighbors. Themed potlucks are fun; for example; “local food” , “vegetarian”, “colorful” or “childhood favorites” (warning — this last one is very fun but will make for some really weird/unhealthy dishes, like my friend Gabe’s favorite food: white bread butter balls dipped in honey.) Find some other folks that are eating healthy food (or want to) and plan a monthly gathering.

~ Stop bringing crap to work and parties

I hear this all the time. “I do alright but there is SO MUCH junk at the office — I can’t control myself.” We feel a freedom to make extra baked goods or buy less-than-healthy items at the store because the extras can just be sent to work or to a gathering — as if that doesn’t count. Start a “no crap” policy at work, at home, and at parties, because no one is benefiting from it. (I am not against sweet treats at all — and there’s lots of healthy desserts, but donuts just aren’t gonna cut it — sorry).

~ Share the wealth

Going to a U-pick farm to fill your freezer with berries or something else exciting (tomatoes, corn, peaches…?).  Pick some extra for your inner circle. Next time it will be you going home with your hands full of someone else’s harvest.

This passage is an excerpt from my book in progress, “Nourish Me – guidebook and recipes for nourishing the whole family“.  Available to you in 2011

For more great ideas on healthy eating from Dr. Siegel, check out this article on packing healthy lunches.

Image courtesy thebittenword.com

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Posted in Articles by our Doctors, Dr. Erika Siegel, General | 2 Comments »

New Survey By Enzymedica Links Autism & Digestion, Suggests Successful Strategies

Tuesday, July 27th, 2010

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Small Amount of Common Preservative Increases Toxins from Harmful Bacteria in Food, Study Finds

Friday, June 25th, 2010

Studies have shown that acetic acid, a common preservative used to stop bacterial growth in dressings, sauces, cheese and pickles has an opposite effect, increasing the amount of toxins from the harmful bacteria in the food.

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