Lee Holmes Sydney, NSW, Australia · Hey guys...Mark your calendars. If you’re not doing anything on Thursday 16th June and you’re somewhere in the vicinity of a telly, tune in to Shark Tank on Channel 10 at 8.30pm after Masterchef and watch me attempt to swim with the sharks! Also, please share this date with friends, family and colleagues as I’d love to have your continued support. The tank is a pretty scary place! http://www.superchargedfood.com/…/supercharged-food-on-sha…/ Shark Tank Australia
8 Tricks Your Ancestors Knew About Preparing Healthy Food Traditional food preparation techniques do more than just preserve food. They remove natural toxins and increase nutrients, as well as the body’s ability to fully use them.
Here’s a list of time-honored food preparation and preservation techniques, some of which you can try at home:
Arugula sprouts Photo
1. Fermenting--Acetic acid, lactic acid, and alcohol act as natural preservatives. Improves digestibility because microbes have predigested. Can create new nutrients, especially B vitamins. Adds helpful bacteria. 2. Soaking--Improves digestibility. Reduces phytic acid, allowing absorption of more minerals, such as iron and calcium. Soaking grains breaks down phytic acid, a substance that prevents the absorption of minerals like calcium, magnesium, iron, and zinc. Also, as grains soak, vitamin content increases, especially B vitamins. 3. Sprouting--Deactivates enzyme inhibitors, making the sprouted seed more digestible. 4. Nixtamalization--Soaking corn with lime (calcium hydroxide) or wood ashes (potassium hydroxide) increases digestibility and bioavailability of niacin, protein, and calcium. Decreases phytic acid and harmful mycotoxins. 5. Pounding--Removes the bran or hull of a seed or grain, which contain most of the antinutrients. Increases digestibility. 6. Drying--Removes moisture, slowing bacterial growth. 7. Salt curing--Draws water out of cells, killing microorganisms and preventing spoilage. Salt denatures meat proteins and produces glutamate, which enhances flavor. 8. Smoking--Dries meat and adds phenolic compounds that bind to the surface of the food and act as antioxidants, preventing rancidity.
DIRECTIONS Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center or just a hole. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
Marvelous. SO SIMPLE! instant read thermometer was essential. Oil must be at 365 degrees to make a perfect texture. NO colder.
These are a really good twist on tacos with the fry bread.
Notes: If you have any fry bread leftover try them with ice cream (unbelievable). OR buy authentic Indian fry bread mix. Named”ha-pah-shu-TSE”…can be found at most large grocers.It’s already mixed, just add a bit of warm water to the mix in a glass bowl,cover with a damp towel and place in a warm over or a warm spot for 2 or 3 hours. (makes the bread lighter and fluffy). Tear the dough into 4 separate pieces and roll them out pencil thin before deep frying. YUM!! Be sure to dust the dough ball with flour before handling and make sure to keep your surface dusted with flour and your hands too as long as you are patting out the dough. The old way was to poke a hole in the middle. Indian women would turn the breads using a stick. My Grandma still did it that way! Try drizzling melted butter on the breads and spreading with Salal or wild huckleberry jam on them. A sprinkling of powdered sugar on top – so good!
Eagle Waters Resort Chicken & Wild Rice Soup
Joanne Kempinger Demski Eagle Water Resort Chicken & Wild Rice Soup is served every Saturday night at Eagle Waters Resort in Eagle River.Sept. 28, 2010 |(2) Comments Request A Recipe
Shirley Jagler, Oak Creek, requested the recipe for a creamy chicken and wild rice soup from Eagle Waters Resort in Eagle River. She wrote: “Several of us ‘wined and dined’ in Eagle River recently. We had a bowl of this awesome soup before our meal and it was so very, very good. I offered to see if I could get the recipe for each of us. “What a great place to eat, awesome food and beautiful atmosphere and excellent service.” Pete Hafer, chef, sent the recipe. He said this soup is served every Saturday night. Eagle Waters Resort Chicken & Wild Rice Soup Makes 12 servings1 cup uncooked wild rice 2 quarts water 4 tablespoons chicken base Tags: American Indian, Recipes
Annabel Langbein: The Free Range Cook Celebrity cook, food writer and author Annabel Langbein invites viewers to her idyllic lakeside cabin on New Zealand's scenic South Island, where she creates simple, healthy and delicious meals for family and friends.
"Like many New Zealanders, my roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table. My father Fred, who worked in a downtown city office, would come home each night to tend his vegetable garden and his bees. His washed and trimmed vegetable offerings would arrive at the back door, ready for the creation of a delicious dinner."
Sow seeds in a pot, planter or mini greenhouse, set them on a sunny windowsill and keep the soil moist. Harvest the leaves when they’re 2–3cm tall by trimming them with a pair of scissors. Try to leave one set of leaves on each stalk and they will sprout again for a second picking in another couple of weeks. Use them in sandwiches and salads or as a pretty garnish on meals. These are some of my favourite recipes for microgreens:
4 large handfuls mixed salad leaves Honey Mustard Dressing
1½ tsp light honey
1½ tsp dijon mustard
¼ cup white wine vinegar
½ cup neutral oil
½ clove garlic, crushed
salt and ground black pepper, to taste
juice of 1 lemon
To make Honey Mustard Dressing place all ingredients in a small jar and shake to combine. To assemble salad, arrange leaves in a serving bowl and toss through enough dressing to lightly coat the leaves. Store the remaining dressing in the fridge for up to a week to use on all kinds of salads. you may also like... Pear, Walnut and Haloumi Salad
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Makes 12 servings Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Nutrition Facts Number of Servings: 12
Amount Per Serving Calories: 226 Total Fat: 10 g Cholesterol: 10 mg Sodium: 251 mg Total Carbohydrate: 32 g Dietary Fiber: 2 g Protein: 5 g
Recipe Source: National Honey Board
JILLIAN’S TIP OF THE DAY
The Most Important Meal of the Day I get it — we’re all busy and sometimes it’s hard to find the time to eat a healthy breakfast. Well, I’m here to tell you that not only is it important, it’s imperative to your health! Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning. If you’re always in a rush, leave a box of whole-grain cereal at your desk, or grab a coconut milk yogurt or an organic Greek yogurt on the way into work. Make it a point to fit breakfast into your schedule and you’ll feel energized and more productive for the rest of the day.
The safest, smartest way to protect yourself in our current situation is to boost your consumption of foods that are rich in natural iodine.
I call these “fallout foods” because they pump up your body’s iodine supply, making you less vulnerable to any radioactive iodine in the air.
Even without an iodine supplement, you can protect yourself and family from the increased radiation overhead by getting more of these fallout foods into your diet.
The best of these iodine-rich foods come from the oceans far from Japan, Pacific ring of fire, — and topping the list is seaweed and other sea vegetables, the leading food source of iodine on the planet.
Seaweed and sea veggies are a mainstay in the Japanese diet (they consume more of it than any population on Earth), so they’re getting as much protection as these foods can provide.
But if you’re like most Americans, chances are the only seaweed you’ve ever swallowed was wrapped around a sushi roll. And you probably couldn’t tell kombu from kelp if you’re life depended on it. But that’s about to change.
Beefing-Up Your Seaweed Savvy
Here's a rundown of the most popular types of seaweed available…
Kelp has an amazing 12 mg of iodine per teaspoon of granules. Sprinkle it onto any meal—salads, soups, and whole grains.
Kombu is a type of kelp that comes in strips. Add one 5″ strip to every pot of soup, grains and beans you cook (iodine is not affected by heat). It’s painless and flavorless, and you can remove it after cooking so squeamish family member won’t have to see it.
Dulse and wakame are other good sources of iodine — but, alas, nori is the iodine-poor member of the seaweed family. You can still get plenty of iodine in your sushi by adding kelp granules to the sushi’s rice, and/or cooking the rice with kombu .
Sea Veggies Remove Radiation from Your Body
In addition to protecting you from radiation, sea vegetables also pull radiation out of your body. According to a 1964 McGill University study published by the Canadian Medical Association Journal, kelp reduces the intestinal absorption of radioactive strontium-90 by up to 80% (thus it passes through the body instead of sticking around where it can do damage).
Indeed , there are so many health benefits associated with seaweed that adding it to your current diet just makes good sense – whether fallout from Japan becomes a major health concern or not.
Curious to see how we could make “seaweed snacking” more appealing to Western taste buds, we’ve been experimenting with new recipe ideas in our My Healing Kitchen Test Kitchen. Here are the winning favorites as voted by our Taste Panel…
Nori-Wrapped Crab Rolls with Wasabi and Roasted Red Pepper
Seaweed Cucumber Salad
Seaweed is definitely catching on in the health-conscious sectors of America. Seaweed snacks now populate entire sections of shelf space at Trader Joe’s and Whole Foods. One of my favorites is Annie Chuns Seaweed Snacks which is available in sesame or sinus-opening wasabi flavors. Both are big favorites around the My Healing Kitchen offices.
Other Radiation-Blocking Foods
No way, you say, that you’ll ever, ever eat seaweed?
Okay. So you’ll be happy to know there are several other foods that pack a big iodine wallop, including asparagus, garlic, Lima beans, mushrooms, sesame seeds, soybeans organic, spinach, summer squash, Swiss chard and turnip greens. (Just realize that these veggies are nowhere near as potent as the sea-faring sisters.)
And forget that urban rumor about getting your iodine from iodized salt. You’d have to swallow a half a cup of salt to get a scant 13 mg — and your blood pressure wouldn’t appreciate that one bit.
Put More Cancer-Blocking Foods on the Table
Radiation causes cancer by creating free radical molecules that damage DNA. So it makes sense to eat more foods and supplements that are rich in antioxidants these days — and research backs this up.
Choose foods loaded with the antioxidants vitamin C (papaya, kale, red bell peppers, broccoli, strawberries organic and kiwis), vitamin E (sunflower seeds, almonds, olives and spinach) and selenium (Brazil nuts, salmon Alaska wild, shrimp and turkey, and brown rice) .
All of these are cancer-blocking heavyweights. And it’s easy to identify them. Just let your eyes guide you: Fresh, brightly-colored foods tend to be antioxidant treasures.
You also should consume more whole grains, especially brown rice. Whole grains are rich in fiber, phosphorus, antioxidants and selenium, all of which help escort toxins from the body.
And don’t forget rosemary. Spanish researchers published research in the British Journal of Radiology demonstrating that nothing fights the free radicals created by radiation like this aromatic herb. Since rosemary’s essential antioxidants are fat-soluble, they provide critical protection in areas water-based antioxidants can’t reach.
Other supplements that may be protective against radiation damage are vitamin D and vitamin K. Both support cell apoptosis, which is the programmed death of cells that accumulate various DNA errors (due to radiation and other causes). Vitamin D also supports DNA repair.
look forward to seeing the first acorn squash pop through the soil in my garden. I didn’t buy those seeds. I saved them from a large squash purchased last fall. I scattered the perfectly dried seeds on the ground—my gift to lurkey (wild) turkey and his friends. Actually, it was a bribe to prevent them from digging up my precious pumpkin and pole bean mounds. It seems to be working.Winter and summer squash are amazing food, varied and versatile. Winter squash has a long shelf life, as if they knew it was needed. Squash are prolific, scattering far and wide, so it’s smarter to plant less and at different intervals. Summer squashes—like the yellow crookneck, straight neck and the green zucchini—are best when harvested young at less than six inches. Really large squash need to be skinned and the seeds removed. Giant overgrown squash can be carved into containers or benefit the compost heap.The delicate flavor of squash makes them a good pairing partner with eggplant. They can even be interchanged in recipes, especially recipes in which they are breaded first. A layered dish of breaded eggplant and squash baked with onion and cheese between the layers is a delightful side dish.This recipe can be adapted to feed a crowd or enjoyed by family for a couple of nights. It is especially great served with a green salad and cornbread.
Super Summer Squash Dinner4 cups sliced green and yellow squash2 large sweet onions, sliced and chopped1 cup cubed eggplant1 cup cut green beans1 bell pepper, chopped½ pound fresh mushrooms1 small can tomato sauce1 large can red kidney beans1 can chick peas1 cup cooked rice, preferably wild rice¼ cup molasses3 strips bacon1 pound of meat (optional), ground buffalo, pork, lamb, sausage Saute the bacon, remove, drain and save. Saute the onion and brown the meat in a large skillet. Add the squash, pepper, beans, eggplant, green beans, mushrooms, kidney beans, chick peas, tomato sauce and molasses. Add the bacon crumbled. Cook all down slowly on low heat until it is the consistency of chili. It doesn’t need much seasoning, but you can use salt, pepper, garlic powder, sage or chili powder if desired.