Tuesday, February 26, 2013

Cancer Conquering Pancakes

Crazy Title??? Let me Explain.

These aren't your ordinary pancakes, these pancakes are made with sprouted buckwheat.

Sprouting buckwheat neutralizes the phytic acid. Phytic acid binds with vital nutrients and steals them through the digestive process. Even more so, phytic acid is also an irritant to the digestive system. But when it's sprouted and therefore neutralized, you can digest your meal with ease; and keep all your nutrients.

Buckwheat, I feel is highly underrated. Yes, I know it has a carb content; but we are not "anti-carb" people. We are "back up your food with hard science" people. Before I eliminate any food source from my family's diet, I do a thorough food science "background check." And I found that carbs and starches are in fact not evil, but many offer wonderful nutrition when prepared properly. It's a freeing discovery. I love science. Okay, let's get down to the facts of why buckwheat is so awesome.

Flavonoids: Quercetin and Rutin. These two compounds can fight cancer by preventing cancer ridden cells from latching onto healthy cells. Even in the event of attachment, they can help reduce genetic material. If that is not enough; buckwheat also helps reduce heart disease, acts as a source of protien, helps control diabetes, and is loaded with antioxidants.

So now that we have cleared buckwheat's name, let's talk about these pancakes!

Buckwheat has an earthy taste, with nutty undertones. It makes a fairly dense flour, which I am loving. The pancakes are dense, yet fluffy. Best of all, they are very satisfying! I can only eat three, and I love to eat pancakes. Just don't tell your kids they're "healthy," no sense in ruining a typically "unhealthy" breakfast entree. :)

Sprouted Buckwheat Pancakes
Ingredients List:

1 1/4 cups of sprouted buckwheat flour
1 tsp. organic baking powder
1 tsp. organic baking soda
pinch of pink himalayan salt
1 pasture raised egg
1 1/4 cups of buttermilk
2 tablespoons melted butter
1/4 cup of coconut palm sugar

Preparation Instructions:

Combine the flour, baking soda, baking powder, and salt. Whisk the egg into the buttermilk and then pour it into the flour mixture, mixing only until smooth. Add the melted butter and sugar. Fry on a griddle, only greasing if needed.

Makes 4 servings.

Places I like to Party:



Wednesday, February 20, 2013

Travel Tactics, Foodie Style

Our first road trip in years. Little G doesn't normally do well on long drives, so we keep the travel minimal. But sometimes travel is necessary, and this is one of those times. Now comes the predicament of real food. I cringe at the thought of gas station snacks and "chili's" type restaurant chains.
Reality check, we are going to have to eat some foods that normally we wouldn't. We are road tripping, it can't be completely avoided. So now the question is what can we do to reduce toxins, insulin sugar spikes, and keep regular eliminations, etc.? After putting in some good research I put together the kit pictured above. It is a compilation of our current regiment with a few new goodies!
We have some old faithfuls joining us, like our fermented cod liver oil.

Which is like the "nectar of the gods" for your body.

We are also bringing my all time favorite wildflower honey, for my morning coffee and J's Water ACV solution.

Another "regular" in our house is Kombucha; we are bringing about half a dozen of them to drink throughout the trip. I could go into a very long explanation of all the benefits they give, but that would take up the entire post. Google it, and be amazed.

In the event we get a case of the munchies/breakfast, I am packing our *new* favorite organic, sprouted cereals; the cinnamon raisin is for me!

Also part of our usual regimen, Activator X! We get ours from raw Gouda. Love me some K2! I am bringing a small brick of it in the ice chest. It will be nibbled on throughout the trip.

Since we will be eating a lot of acidic (restaurant) foods, I would normally want to bring a juicer; and pump out lots of green veggie drinks to help balance out our pH levels and mitigate the toxins. But J said I can't bring this with us.

He says it's too big and bulky. Psssshhhhh. SO, I am bringing these.

And this.

And fresh organic lemons and grapefruits (not all are pictured).

Our Green Variance travel packets will sub for our "green drinks" since we can't haul the juicer and produce. We just empty them into water and drink. Bye-bye toxins!

We will also be doing our lemon water cleanse every morning with a touch of cayenne pepper for an metabolic boost. We don't want any travel food sitting in our digestive organs longer than absolutely necessary. I am so thankful for my stainless steel lemon "juicer." It travels so easily. I love helping our livers help us!

Last, but not least; we have packed a few grapefruits. I will be juicing them by hand with my small citrus juicer (pictured above). After any meal that is sure to spike our insulin levels, we will be having a glass of it freshly squeezed. Grapefruit juice will bring the insulin levels down and settle them.

I am really excited about these additions to our excursion, getting some quality family time away from distractions, and a little road time. While "Real Food" is a significant part of our life, it isn't the focus of this trip. I will still be diligent with our "travel kit," make the best choices I can when we are eating out, and squeeze in some cardio when I can. But, I am also going to enjoy my meal (regardless where it came from), enjoy the fact that I did not have to cook it, and above all else; enjoy the company I am eating it with. :)

Tuesday, February 19, 2013

Buckwheat Scalloped Potatoes

Gluten-Free, Wheat-Free, and  Easy on the Digestive System.

Ingredients List:
4 cups of thinly sliced organic potatoes
4 tablespoons of pasture raised butter
4 tablespoons of sprouted organic buckwheat flour
1 3/4 cups of pasture raised milk
1 teaspoon of pink himalayan salt
2 teaspoons of cayenne pepper
4 tablespoons of your favorite cajun seasoning mix
1 1/2 cups of grated sharp cheddar cheese
3/4 cups of grated raw cheddar cheese, to sprinkle on top
1 tsp of paprika

One bite and your hubby will love you forever.

Preparation Instructions:

In a saucepan over medium heat, melt the butter and whisk in the buckwheat flour until smooth.
Let it sit for a minute off the heat.
Add all the milk, stirring with a whisk.
Whisk in the salt and cayenne pepper.
Whisk in the cajun seasoning mix.Cook sauce on medium low until smooth, and lightly boiling. Stir occasionally.
Reduce heat and stir in the cheese.
Place half of the potatoes in a six cup casserole dish.
Pour half the cheese sauce over the potatoes.
Repeat with second layer of potatoes with cheese sauce.
Sprinkle the remaining cheese on top.
Sprinkle on the paprika for color.
Bake uncovered for 1 hour at 350 degrees.

Monday, February 18, 2013

Eat Anchovies???

They look SO Gross when cooked haha!!
This Happened.

Honest to goodness, happened.

I lived to tell the tale.

I am even going to serve them to my husband.

What?! "I'm off my rocker?!?!"

Hate to break it you, but you are way past fashionably late to that party. ;)

Now, you ask; "Why would I eat that.." Or recommend anyone else do so??


Contamination: Being lower on the food chain, gives the anchovy the benefit of fewer toxins; since it mostly feeds on plankton. So while I love to cook up a gourmet meal with some of our bigger fish favorites... anchovies are something I can serve, with something even greater, peace of mind.

Cost: I get a lot of the same nutrients (and some different ones, like Choline) as I would from their bigger fish counterparts, for a fraction of the price. With the price of our grocery bill these days, this is beyond good news. SO, yes, you can feed your family well; even on a budget! :) Not to mention, all that wonderful unsaturated fat anchovies come with!! Hooray for heart health!

This was my first taste of anchovies. Jonathan (my wonderful hubby) sat and watched with chagrin as I ate my way through my first slice of Anchovy Pizza (I thought a familiar food might be the way to go with something WAY outside of my comfort zone). The experience was enlightening. AND I learned a few things.

Here's my Do's & Dont's of Anchovies:

#1. Turns out anchovies are realllllyyyy salty, don't add pepperonis; true story.

#2. For your first time, eat them alone. In a dark room. Or else, that really cute guy eating with you (albeit, he's eating something totally different) will describe those little anchovies in the most terrifying way.

"There is HAIR growing out of IT!! YOU ARE EATING HAIR!!!!"

This is not helpful. Granted, very humorous for said cute guy, but not helpful for the first few bites (don't worry, you can't even tell it has bones when you're chewing, I know that now). But since you heard the "hair" story, I suggest a dark/dim room for the first time around, sometimes it's just easier not to see them.

#3. They taste fishy. Yes, I know that's a given; but I kind of expected something different. So, I was shocked when it tasted like I bit into a fresh fish market; you know like the one on Free Willy. If there was a taste for the fresh fishy smell, this would be it.

#4. After you adjusted to the anchovy taste and finished off your dinner; give that stinker of a cutie one BIG fishy kiss, and sweetly remind him that the "hairy" fish will be popping up on the dinner menu in the very near future. ;) *goodtimes* :)

Overall, it was a good experience. And I look forward to the day that we look back and laugh at what anchovy novice's we were. :)

This is the jar of fun I have, packaged in Olive Oil; much better for you.