Tuesday, June 29, 2010







Curried Vegetables. This is a recipe from the Whole Life Nutrition Blog, which can be found here. It's great blog with many whole food and GF recipes. It is one of my favorite food blogs as well! And because of that, I felt like I should share my cooking experience from this recipe.




I followed the recipe (http://www.nourishingmeals.com/2010/06/fresh-vegetable-curry.html) for the most part, but used asparagus instead of green beans, which was awesome. However, I think asparagus just went out of season so that may not be as easy to repeat now. But in general this is a good filling not to hard to make meal. This is also a good way to get a large variety of vegetables into one meal. I tend to make curry a lot as one of my staple dinners, which is somewhat similar to this but with coconut milk. I think I was excited about this recipe because some days I feel like curry but the coconut milk seems heavy. I do love coconut milk though, and do consume quite a lot! I eat a lot of coconut oil too. Coconut oil is fantastic for you.

It's great for cooking, because it holds stable when heated to a medium temperature. Most oils go bad when heated! Which creates lots of free radicals in our bodies

Coconut oil has a high amount of lauric acid,  another high source of lauric acid is breast milk. Lauric acid has a role of killing bad bacteria and viruses in our bodies.

Coconut oil is also beneficial for calcium absorption. There is a lot of info out there that we do not take on as much calcium from dairy products as once thought, so it is important to get calcium from other places as well. Coconut is a helpful source!

Coconut oil also helps with weight loss, digestion, increased energy, diabetes, skin care, healing cuts, and many more things! This web site has some good info on coconut oil as well.

The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition

Wednesday, June 2, 2010

Mung Beans






Today I am sprouting Mung beans. These beans are one of the easiest beans to digest and don't cause a lot of digestive problems that other beans can. They are good in soups, but I think they taste best sprouted and eaten raw.

Tuesday, June 1, 2010





Me and Leo had Teff for Breakfast.



Teff is a small high protein grain that is a stable food in Africa. It's great as a breakfast cereal as it compliments sweet flavors well. I have also used teff flour in baked goods but have yet to try it in a grain salad or stir fry. I ate it with maple syrup, goat milk, strawberries, and my first nectarine of the season! Leo is my 12 month old son. I often share breakfast with him because that leaves me one less meal to cook and less dishes to wash. Plus it's becoming a good habit. He seems to eat more breakfast than any other meal of the day. I'm introducing foods slowly to him in order to give his digestive health a good start and help prevent food allergies. Lots of simple foods right now! And teff is a great simple food that gives us a break from the daily oatmeal breakfast. Teff is a gluten free grain by the way. Teff is also the smallest grain in the world! Here is some additional health info on Teff:

"Because the grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content, and contains high levels of phosphorous, iron, copper, aluminum, barium, and thiamin. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance." From http://chetday.com/teff.html

Recipe:

Boil 1 1/2 cups of water

Add 1/2 cup teff

turn to low. Stir once and awhile, but especially towards the end of cooking so it doesn't all stick to the bottom, because it will! It takes 15 to 20 minutes to cook. Top with your fav cereal toppings. It's great with maple syrup!