Using Food as Medicine, by Dr. Greger

Dr. Greger has scoured the world’s scholarly literature on clinical nutrition and developed this new presentation based on the latest in cutting edge research exploring the role diet may play in preventing, arresting, and even reversing some of our most feared causes of death and disability.

A GREAT way to invest your time today- 74 minutes dedicated to your health and well-being.

Watch the video here:

 

 

 

 

 

Halva Cookie Bites

 

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These beauties taste like melomakarona, which are traditional Greek Christmas cookies. They are so darn delicious…. If you cannot locate halva, try rolling your cookies in crushed nuts or seeds. I prefer to use cashews as they are creamy.

1.5 cups GF oats
2 TBSPs oil (cold pressed olive or coconut oil are my favorites)
2 TBSP tahini
2 TBSP raw honey
Splash of vanilla, sea salt and cinnamon

Garnish:
Handful  of orange chocolate (I used stevia sweetened)
Handful of halva (I used honey sweetened)

  1. Mix all ingredients in a bowl until well incorporated.
  2. Roll into balls. If too dry add a bit more tahini.
  3. Melt chocolate over medium heat. Set aside.
  4. Crush halva into crumbles on a plate.
  5. Roll balls in chocolate.
  6. Roll balls in halva crumbles.
  7. Set in fridge for one hour.

Happy Summer!!!

 

For the love of Lemons

I love lemons. As a child I would pick lemons off our trees and eat them like apples. Later in life, when I began my culinary education in raw foods, I used lemons in everything, especially desserts. It was good news for me then that, while living in  Greece, a meal rarely passed without the use of these yellow beauties.

Today I enjoy warm lemon water first thing in the morning, an hour before bed  or thirty minutes after a meal. Incorporating lemons into the diet is easy and inexpensive and considering the amount of money and time I use to prepare homemade foods for my family, lemons are my lifesaver. Here are a few additional reasons why I lam crazy about lemons:

-Extremely alkalizing. Drinking lemon first thing in the morning reconfigures your body to metabolize efficiently and to burn fat all day long. When the body is more alkaline and less acidic, it is more likely to avoid disease. (Acidosis is one of the basic precursors of disease.) This fact alone is a reason to start your day with lemon water.
-Great for your stomach and digestive system. Keeps you lean and regular.
-Antibacterial. Studies have proven that lemon juice kills the bacteria that cause malaria, cholera, typhoid, and other major diseases.
-Natural form of vitamin C, which is MUCH more powerful that the synthetic version. Helps you to metabolize calcium.
-Natural form of citric acid, 7.2%, an antioxidant that balances the body.

Drinking your lemon water with cayenne pepper or raw honey are also options. Cayenne pepper kills cancer cells, lowers blood pressure and LDL cholesterol, and immediately boosts the metabolism.  Raw honey has a various health benefits as well, however, I enjoy the tart taste of lemon water and opt to save my honey consumption for a sweet treat later in the day. Be sure to rinse your mouth with water after eating condensed amounts of lemon as there is a possibility for it to damage tooth enamel.

It is important to note that if you tend to run cold (cold hands and feet, usually feel chilly) TCM advice states that lemons are “cold” in nature and should either be used sparingly or combined with a warmer food, such as cinnamon, pepper or nutmeg. According to TCM, lemons clear heat and cause qi to descend. Lemons are recommended for nausea and vomiting. 

Home made rustic buckwheat flatbread

A great alternative to traditional rye crisp bread!

Saffron Magazine

Homemade buckwheat crispbread

Homebaked buckwheat flatbread and goat's cheese

This is a repost from my personal blog and was made just after I discovered I was seriously gluten intolerant.

One of the sadnesses of my glutenfree diet is having to give up Swedish crispbread/knäckebröd and I have been searching for an alternative. Although there are lots of nice crackers and rusk type things out there to buy they are mostly too light and bland for my rustic tastes and I have been experimenting with different flours and recipes to create something that has a little ‘bite’ to it. My favourite Swedish knäckebröd was from Pyramidbageri, baked in a wood fired open oven using stoneground flours.

My version is made with the equipment I have, using the flours I can eat,  but it is good and has some of the earthy peasant flavours that I love.

Buckwheat Flatbread

● 2 cups buckwheat flour
● 1 cup gluten free plain…

View original post 218 more words

Peanut Butter and Jelly Cupcakes

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I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.

GF Peanut Butter and Jelly Cupcakes

½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla

Frosting:
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt

  1. Preheat oven at 350F.
  2. Combine flour, salt, baking powder and baking soda.
  3. Add remaining ingredients and stir until well incorporated.
  4. Spoon into a greased muffin tin and bake for 16-20 minutes.
  5. While baking prepare frosting and refrigerate.
  6. When muffins are ready, pull from oven and cool.
  7. Once cool, top with frosting.

 

*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.  

Yeast-Free Buns

For those of you that like bread but prefer to avoid the gluten and yeast, this might just be your new favourite recipe. Crispy on the outside and moist on the inside, just like a good ‘ol bakery bun. Make sure your agar agar is of good quality, otherwise you will be working with a highly-bleached product. 

Both my daughter and I follow a low-gluten diet. A good task as both of us showed positive for gluten-intolerance in recent allergy testing. For me, avoiding gluten has helped me to heal from Hashimoto’s. For my daughter, avoiding gluten has kept her focused on eating higher nutrient foods. I also prefer to avoid yeast and to make my own bread using agar agar, baking powder, chia seeds or eggs. I also make my own sourdough using airborne “yeast,” which means I simply let the bread ferment at room temperature for a few days.

Since I still want to enjoy “bread,” if not every day at least from time to time, I came up with this recipe. Now we enjoy warm toast with melted butter and fresh jam- a taste that stands in a league of its own.

2 heaping cups of flour (I used only brown rice, but prefer to mix with one other gluten free flour, like oat or millet)
1/4 cup agar agar
2/3 cup hot water (give or take)
Large pinch of sea salt
Garnish: sunflower seeds, coconut oil or butter

  1. Mix flour and agar agar in a bowl.
  2. Add in about 1/4 cup hot water. This will cause the agar agar to gelatinise.
  3. Knead together flour with hands for about 4-5 minutes, making sure dough is soft enough to form a ball but not sticky enough to stick to your fingers.
  4. Roll into a ball and let it sit for about 3 hours in a warm, draft free area.
  5. Roll into balls and top with sunflower seeds and oil/butter.
  6. Bake at 400F for about 10-12 minutes.

These are best eaten warm right out of the oven. As we are in Mykonos, I topped my bread with fresh homemade goat cheese and local honey.
Enjoy!