As simple as it is, we've been eating quite a bit of jello - no not the stuff out of the box loaded with either artificial sweetners or refined sugar - but "homemade" jello made from scratch - it's sooooo easy. Take gelatin (i buy it bulk, but knox gelatin is the same thing) 1T of gelatin, pour 1/4 c of juice or water over it and let sit while you boil the 1 3/4 cup of water. add one pkg unsweetened "kool-aid" type flavoring and @1/4 c raw sugar then pour in the boiling water (it has to be boiling!) mix it all up until the sugar and gelatin dissolves, then add fresh fruit (no kiwi or fresh pineapple (canned is fine)) and pop it in the refrigerator. I use a metal bowl. The raw sugar has the nutrients etc. to help you digest it easily, and it has a wonderful flavor. I've used stevia (2-3 little packets) but I find refined stevia doesn't agree with me any better than refined sugar. Use what works for you - I have a very sensitive system.
I also found I can make some pretty darn good bread in my little slow cooker. Take your favorite quick bread recipe and pour it into a med. to small greased slow cooker (I've read you can also put a small pan on a rack in the slow cooker) and cook on high for 3 hours, then turn down to low for another hour or two.
Our electric skillet has been the answer to eatting most meals. You can make almost anything in an electric skillet. Eggplant ragout is excellent!
| Eggplant Ragout over pasta 1 med eggplat, cubed (5 ½ c) ½ c chopped onion 1 t minced garlic 2 T olive oil 28 oz. crushed tomatoes w. Italian herbs 9 oz. pkg dry linguine 1 c shredded mozzarella cheese | Prep 10 min. Cook: 30 min Serves 4 Preheat oven to 350ͦF. In lg. skillet cook eggplant, onion, and garlic in oil about 5 min or until eggplant is tender. Stir in tomatoes. Transfer mixture to a 2 qt. casserole. Bake about 20 min. or until heated through. Meanwhile, cook pasta addorng to pkg directions. Drain pasta. Serve eggplant mixture over pasta. Sprinkle with cheese. Per serving: 459 cal., 13 g. fat, 16 mg chol., 624 mg sodium, 65 g carb. 19g pro., 8 g fiber. |
Some of our friends are on diets and looking for better health. I heard they just switched to the Atkins diet. I wish them well, but without a lifestyle change, the weight will not stay off. The study of nutrition has been ongoing for me for quite a few years, and was included in my recent Bachelors degree in Family and Consumer Science Ed. I'd like to share some of what I learned here, and offer some titles that I found to be very helpful.
Calorie counting may be necessary, but to truely eat healthy, you must understand something about balance. The food we eat produces either an alkaline or acid ash when digested, and it is from this that our bodies are nourished. We are not trying for 50/50, but something more like 80/20 alkaline to acid. When our bodies are not provided with the nutrients necessary to produce optimal functioning, they pull what they need from our bones, which along with supporting the rest of our parts, act as nutrient banks. The problem is that out Standard American Diet (SAD) is mostly acid foods.
Grains (except for millet) are all acid producing, see note below
Meats - all acid producing
Fish however provide us with necessary amino acids.
Dairy - all acid producing
Fruits = alkaline (except for plums and cranberries)
Vegetables = alkaline
All canned goods = acid - this is why fresh, frozen or dried is so important!
sugar = acid - sorry donuts and the like!
Nuts = acid except for almonds, however, NOTE: if you soak them 8-12 hours they go through a chemical reaction and become alkaline producing. this also happens with dried beans and grains - soak em, then use them!
Studies listed in the following books have shown that the more meat we eat, the more disease prone we become. All the biggies of our time - cancer, heart disease, diabetes, high blood pressure... can be traced to our unhealthy eatting habits and lack of exercise, and... our high stress level which deteriorates the ability of our immune system and nervous system to function properly.
I was so happy to see the food pyramid yanked and something everyone could understand about how to eat put in place by Mrs. Obama. Adopt it, and you will be on the road to better health!
Another thing I would like to mention is that you must take your cultural heritage into account when planning your new adjusted diet. What works for one person may not work for another. In the late 90's I went to eatting a vegan diet. I have always been lactose intolerent, and also found that anything fermented doesn't sit well with me. I am also allergic to mold and pollen, and mushrooms are not high on my list of beneficial foods. In order to get all the enzymes I needed, I added miso (fermented soy beans) to my diet. My body didn't like that. I found I was craving fish. Really CRAVING FISH!!!! I am half Norwegian and my ancestors ate fish! When I took miso out and added fish back in, my body was content. I don't know what happened that I slipped back to eatting meat - probably my better half's desires for his germanic dietary needs, but I know I was happier and healthier without all the meat.
Refined flour is another rediculous thing our society has accepted. White flour has been bleached (that stuff's poisonous you know!) and all the nutrients have been removed to improve shelf life. There is nothing there to nourish you - NOTHING! I have a little grain mill the size of a toaster that goes everywhere with us, and 2 gallon jars of wheat berries or rye or buckwheat (did you know buckwheat is related to rhubarb! No gluten there!) Breads and rolls are so simple to throw together, and when made with freshly ground flour you'll wonder why you ever ate anything else! And pancakes & waffles, WOW!! Flour begins to degrade within 48 hours of grinding(unless refrigerated), so buying all the expensive specialty flours that are available on the market is senseless. Any flour left over I simply put in a quart canning jar and refrigerate for later; then it stays fresh! Simple!
So here is my little list:
You Are what you Eat, Gillian McKeith c.1996 - if you are only going to read one book, this is it! Simple, direct, extermely informative, and some recipes are included to get you started. I do wonder a bit about her detox drink - it doesn't sound too yummy, however the next book has a fantastic method to detox, and it's tasty!
The Detox Diet, A How-To & When-To Guide for Cleansing the Body by Elson M. Haas (Mar 1, 2004) - this book helps you to quit smoking, or drinking or ..... whatever else you may be doing to make your body toxic. I Highly recommend it! Even if you eat pretty healthy, doing a detox a couple times per year gives you more energy and feels great!
The China Study, The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health by T. Colin Campbell, Thomas M. Campbell II, Howard Lyman and John Robbins (May 11, 2006) Here's the controversial one - the "expert's simply won't accept the findings, and the dairy and beef industry certainly won't allow this kind of information to become accepted in our country. It's a shame, for it would change the shape of our people! The biggie in this book = Did you know that the protein casein that is present in all dairy products has been found to be the catelyst for many types of cancer? remove the dairy, and the cancer disappears. The drug companies can't make any money this way!
Cookbooks: Along with my 3 ring binder of favorite recipes which I compiled from all my cookbooks, 3x5 cards, etc. before going on the road (I have it stored as doc files if anyone is interested), I have two cookbooks with me; there are simply too many good recipes in them to copy into my notebook.
Feeding the Whole Family, Cynthia Lair c.1994 - whole foods recipes - simple and delicious!
The Complete Food Allergy Cookbook, Marilyn Gioannini c.1996 - My daughter was having so many allergic reactions to food that I tracked down this gem. It's full of wonderful recipes and tons of information about substitutions and how to figure out what you are allergic to.I also have The Moosewood Cookbook - wonderful!
I hope some of this information is helpful to you! If you have anything to share with me, I'm always looking for new information and great vegan type recipes!
Great post -- thanks for sharing it...we tried vegan diet too but have reverted back to meat, but we have put more veggies in our diet. Making bread in a slow cooker -- who would have ever thot of that...will have to try it!
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