Hot Weather Calls for Popsicles!

It's been awhile since I've popped some info on this site...a busy past few weeks, but now back in the blogger's seat and ready to share some good stuff...

How about we start with a popsicle?

Who doesn't love a good popsicle on a hot day?

Read the ingredient list on a popsicle wrapper lately? Eeek!

Try this: First, you'll need a juicer. Don't have one yet? Go out and buy one...they're economical and it's one small appliance you'll never regret purchasing. Combine some blueberries, red raspberries, strawberries. If using fresh, pop them in and juice away. If frozen (Walmart has very nice and reasonably priced frozen berries), first defrost before juicing. I had some organic pineapple and mango juice from some canned fruit I was using for a different recipe, so I dumped the juice into the bowl with the juiced fruits. If you don't have a sweet juice to mix in, try about a 1/4 c. of agave nectar (easy to find these days...hooray!). Pour into popsicle molds or, in a pinch, an ice tray, and freeze. That's it! So very easy and SO very good in a few hours.

Remember, the residue from your juicing can go into the compose pile for future good additives for your garden. Or, if you don't mind the little seeds, just eat it also.

If you want a change of pace, add a little Greek yogurt to the mix before putting into the molds and freezing. You'll get a creamier popsicle. Just remember to sweeten to your liking.

A no cane sugar, no additive popsicle...yum!

Two Sides...To Every Meal

Here are a couple of anti-fungal recipes that are easy to fix and taste great. I found them both in the Taste of Home April/May 2012 edition. I did a couple of adjustments to make them completely anti-fungal. Hope you try and enjoy them as much as we have.

Marinated Fresh Vegetable Salad

2 c. sliced celery---2 c. thinly sliced cauliflower---2 c. halved grape tomatoes----2 c. thinly sliced carrots---   2 c. sliced cucumber---1 medium onion, thinly sliced and separated into rings. Combine all these in a large salad bowl. Then whisk together 3/4 c. olive oil---1/2 c. fresh minced parsley---3T. white wine vinegar---1 clove garlic, minced---1 t. sea salt---1 t. ground mustard---1/2 t. pepper and pour over the vegetables. 

Strawberry Spinach Salad with Sesame Seed Dressing

Combine these ingredients in a shaker or jar with a tight-fitting lid: 1/3 c. olive oil---1/4 c. xylitol or agave nectar---3T. balsamic vinegar---2T. sesame seeds---1T. diced onion---1/4 t. paprika---1/4 t. worcestershire sauce. Shake this to combine. Pour over 1 9oz. package of baby spinach and 4 cups sliced fresh strawberries. Sprinkle 1/4c. chopped pecans over once the dressing is added.

Green on the Outside...Greens on the Inside!

So...what's on your lunch menu today? What's for supper (or dinner, depending on your location) for tonight? We're marveling at all the beautiful greens outside this spring...how about adding some of those greens to your plate?

Did you know that simply eating a plate full of greens twice a day will lower blood pressure, increase circulation, lower blood glucose levels, and help with healthy elimination?

Sounds like a pretty easy deal!

How about some kale chips? To make: Cut the kale away from their stems, cut into "chip sized" pieces and rinse in a colander. Let drain or scrunch on a clean dish towel. Place the pieces of kale on a large baking sheet, sprinkle on some olive oil. Work the oil through with your hands to make sure the kale is coated lightly. Add a little sea salt on. Bake in a 350 degree oven until they are crisp, not burnt.

For a power packed, "green soup", toss some diced mustard greens or collard greens, some diced green cabbage, some green onions diced, a clove of garlic, a diced leek, and some broccoli into a pot of chicken broth. Season as needed; be sure to let everything cool down before adding too much salt or pepper...the aroma and taste of the veggies will be great and probably won't need much help.

Have a happy green day!

Live Long and Prosper....Thanks for the Lessons, Aunt Effie

I just got back from the funeral visitation for my 92-year old aunt; up until about a month ago she was still pretty much perking along. She was a great example on many levels for us; her lifestyle, in particular, was inspirational.

In this day and age of climbing in to a car to get from any point A to point B, she did something rather unique--she walked. She walked up the street to church, she walked to the post office, to work for many years, to visit friends and relatives around town.

She had diabetes--when she got the wake-up call, she heeded it. She didn't take medications so she could indulge in desserts or any other sugar-laden foods or drinks. She accepted the fact that sugar wasn't her body's friend, and she simply stopped ingesting it.

She attended church regularly--she kept her soul and spirit in check. She taught Sunday school for over 60 years; she was a fixture of the church from the time she was a child until she moved to the Masonic Home a little over two years ago.

When she realized it was time to move to assisted living in Franklin to be nearer to her daughter and granddaughter, she went in a good spirit; I always believed that her faith led her to accept the change in her life after 90 years with patience and a sense of calm.

And, she kept walking and kept visiting and kept going to church and kept eating healthy...it was her legacy to us.

It's one I'm going to heed.

Thanks, Aunt Effie, for a rich lifetime of good examples. I'll miss sending weekly notes to you, but I'll forever smile when I think of you.

A New "Cure" for Diabetes?

I've heard two separate reports in the past two days on the discovery of using gastric by-pass surgery to help "cure" diabetes. Anyone else out there think this is a bit extreme?

Oddly, all conversations tend to avoid the nutritional elephant in the room--how about just eating to delight and keep the temple in good shape?

The avoidance of this by surgeons interviewed is a bit disturbing to me. They were very enthusiastic about doing the system-altering surgery, mentioned perhaps someday having a newer and more effective pill to take...

...eating well was a begrudged afterthought that came out only after an excessive amount of prodding from the interviewers.

Have doctors given up on nutrition? Please say it isn't so!

If we start re-arranging bodily organs with no follow-up via viseral manipulation, scar tissue alone can wreak havoc on other systems in the body. The diabetes may be "fixed" for a time, but at what price otherwise?

And how about a little willpower?

We need to stretch our willpower muscle...it will benefit us not only in our body being much happier, but our emotional state will benefit as well. We are created to be strong by an awesome creator--we, as a part of our worship can use this gift of willpower and overcome something as simple as giving up sugar.

It's just sugar...grab some xylitol and you're there. End of story.

And your temple will be cleaner and healthier and won't bear the outer scars of "quick fix" major surgery.

If such surgery is needed as a last resort, then so be it...but wow--never for a replacement of willpower.

Have a wonderful anti-fungal day!

Apple Crisp, Chocolate Biscotti, Pecan Cookies...

This week the kitchen has become somewhat of an anti-fungal bakery...and we've enjoyed it. As I write this, the dark chocolate biscotti is drying in the oven and it smells mighty good. And the best part about all these wonderful goodies? They're all sugar-free, gluten-free, and anti-fungal.

We're not exactly suffering.

Up until this time, I have been sticking pretty much with fruits for dessert and treat time. They're still central to our daily menus, and we do love fresh berries with some freshly made whipped cream.

But it's fun to have treats, too. So the bakery at Highbanks opened this week.

Once again, the grocery list is pretty straight-forward. Agave nectar, almond flour, arrowroot, eggs, sea salt, pecans, dark chocolate, apples. Quick to fix and long on enjoyment.

And all these fantastic recipes can be found, once again, at Elana's Pantry (http://www.elanaspantry.com).

Treat yourself and someone you love to a little sweetness...and treat them to good health, too!

80/20

One thing that tends to make lots of folks hesitant about becoming an AFF (anti-fungal foodie) is the seeming enormity of eating "differently". 

Don't let this keep you from trying it and feeling better as a result.

The basic rule is 80/20--80% "regular" foods and 20% specialty foods. Yep, it's that easy.

I have a little space in the pantry that holds my 20%...this includes almond, brown rice, and coconut flour; grapeseed, coconut, and olive oils; agave and coconut nectar and xylitol; shredded and flaked unsweetened coconut; brown rice pastas; brown rice; golden flaxseed meal. With these ingredients, I can pretty well whip up just about anything from several anti-fungal/gluten-free/paleo cookbooks and websites.

The rest come from the grocery store--produce, meat, odds and ends--80% worth.

So don't let it stop you from trying it out...80/20 is pretty easy to live with, don't ya think?