Wednesday, September 30, 2009
IMPORTANT TIP: don't just eat the seeds whole. They will pretty much come out looking the same way they went in. It is very important that you grind up the flaxseeds before consuming them. You can just throw them in a coffee grinder like I do. It is really easy! Preferably, you want to eat them less than an hour after grinding them in order to get the most nutritional benifits.
If you are interested in learning more about the benifits of flax, I would be glad to send you the resources I have gathered. Also, you should be able to find my recipe for my FOCC in the archives .
Have a great day!!!
Flax Seed Benefits: Kitchen Secrets
9/17/2009 3:39:18 PM
by Ariel Tilson
Tags: Baking, Tips, flax, Flaxseed, Egg Substitutes, Ground Flaxseed
No matter how many times I check my cupboard before I bake, it seems I’m always missing an ingredient. However, next time I’m out of eggs I won’t have to worry because I’ve found an even healthier substitute: flaxseed. You only need to add 1 tablespoon of ground flaxseed to 3 tablespoons of water (or 1 tablespoon of whole flaxseed to 4 tablespoons of water) to get the same baking benefits as you would with eggs.
I already knew that flaxseed had a myriad of benefits, from protecting your colon to preventing heart disease, but I wasn’t sure whether I'd like how it tasted until last night. Eggs have always seemed like a baking staple to me, so I decided to do a taste test and see if my picky taste-buds could really enjoy egg-less baking.
I started with a small batch of traditional chocolate chip cookies and for the next batch I substituted my flaxseed replacement for the water. Amazingly, I actually liked the flaxseed batch better! The flaxseed chocolate chip cookies had a softer, chewier texture and a richer, nutty flavor. In fact next time I decide to bake I’m going to use flaxseed, even if my fridge is full of eggs.
Wednesday, September 23, 2009
Barbara Lovas, ThD
During the flu season you will need to make sure you are taking mega amounts of vitamin C, D, and magnesium, your amino acids, enzymes, antioxidants, probiotics, healthy oils and lots of distilled water.
... so here is my quick list of things you should be eating/doing during the flu season:
- lots of fresh dark veggies
- fresh (cut it yourself) pineapple for extra enzymes
- lots of cilantro/parsley for antioxidants (if you accesss to wheat grass, drink an ounce at least daily)
- no less than a minimum of 4000 mg of vitamin C daily -- you can make your own for cheap, if you can't find instructions in my archives, ask me how to make it (it's really easy).
- drink your kefirs (milk and water kefir) and yogurt for your B's, amino acids and probiotics
- drink kombucha daily (look in my archives for recipe, I can give you a scoby to make it)
- eat fermented foods daily: Kim Chi or sauerkraut are great (you can make it and store once every week or so and store it in your fridge).
- cod liver oil daily (during cold seasons) for vitamins D, A and omega/fatty acids
- lots of distilled water and teas (NO SUGAR! but you can do honey or stevia) for hydration and antioxidants.
- bathe in sea salt and Epsom salt regularly (soak for a good while and try not to use soaps if you can). They can clog your pores and also mess up your skin's natural flora. Soak long enough til you get a good sweat.
- Get out in the sun (when you can) at least 15 to 20 mins daily. No sunscreen or sunglasses ... enjoy the sun.
- take honey (and pollen from a radius of 50 miles or less, if you suffer from allergies)
- add celtic sea salt to your foods (lots of minerals!)
All the above things are just basics. I didn't include every nutrient, vitamin and benifit for each "to do" item. I only wrote the most important reasons to support each suggestion.
Enjoy your Fall Season!!!