WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, August 31, 2015

Let's Focus On PREVENTION for Mitochondrial Disease Awareness.


Mito is frequently acquired. (So far only 22 -30 percent are genetically diagnosed, and based on the study of epigenetic's plenty of those mutations are potentially "manmade.")


When you read the research you will often see the term "environmental" for causes. This is a huge category. It includes, chemicals in our food(pesticides,fungicides,herbicides,medications and hormones),lack of nutrition in our food,chemicals that damage our microbiome, in our water,(medications that recycle through the water treatment,chemical runoff not being filtered out) in our homes(cleaning products,building products,insecticides,lawn treatments,car exhaust,skin and hair products) and the BIGGEST contributor being MEDICATIONS.


The FDA doesn't require either testing or listing on medication that they are mito toxic or potentially mito toxic. From vaccines to Tylenol more medications then I care to list have the potential to damage your mitochondria.


If we focus on PREVENTION we wouldn't have to focus on a cure.


For Mito Awareness this month- research your medications. Or work on eating cleaner food and water. Try replacing some of your household chemicals with less toxic alternatives.


Just because the Dr. prescribes it- doesn't make it safe.


Right now the only Dr. that probably is aware of the Mito toxicity of your medications/environment (at least somewhat aware even if they don't do the best job sharing this information) is your Mito Specialist. It is on your shoulders to do the research. Since the FDA doesn't require testing or labeling this is no easy feat, but it is easier then having Mito. It might help keep a patient more stable by avoiding Mito Toxins. Since most Drs. in most specialities still have no idea what Mito is,or what it looks like, or that it can be primary or secondary or acquired, they certainly have no idea that some of the medications they prescribe could potential cause or make a patient become worse.


Many of the pharmaceutical companies actually do now study their medications to figure out if they are mito toxic- so they know, but aren't required to tell.


What if we could prevent even just 5 or 10 percent of patients from acquiring Mito just by properly labeling the medications. Especially since right now there is NO CURE at all!


Don't get me wrong, I want Abby cured, but I wish more then anything that it had been prevented in the first place.

Mito,autism,food allergies,Mast Cell Activation Syndrome,Multiple Chemical Sensitivity,EoE,ADD,seizure disorders and more childhood diseases are skyrocketing at terrifying rates.

Prevention first.

When the dam breaks, do we try to rebuild the village first, or do we fix the dam first? We fix the dam in order to PREVENT further damage, and then we clean up and fix what was broken.


The dam is broken- our children are being swept away,time for us to fix the dam.


Thursday, August 20, 2015

Fast "Lyles" Candy



If you don't tolerate Lyle's Golden Syrup(a corn-lite item) this isn't going to work for you, but you can do old fashioned rock candy which takes aprox. 7 days. I haven't tried using honey or homemade cane syrup yet with this recipe.


For those who have followed Abby's food journey you know she requires "sugar" to stay functional. Usually baked goods fit the bill, but sometimes her digestion is just not up to fats or eggs or even the various other carbs. Our solution is some hard candy.


No extracts, and no colors but still a nice treat for Abby. You can add extracts(if you have any safe ones) or color(if you have any safe for you) but even just simple without flavor or colors this is a great straight sugar fix.


WARNING WARNING WARNING: If you try to chew this like a hard candy it can become very very sticky and chewy! Choking risk and dental risk)


Lyle's Candy:


(Prep is key here- prepare a lined and greased cookie sheet ahead of time.)

½ cup water
¾ cup Lyle's Golden Syrup
2 cups organic Domino's or C&H sugar

candy thermometer

(To add extract add 2 teaspoons of extract with other ingredients)


1) Combine all ingredients together and place in a medium saucepan.
2) Stir continuously on medium to medium low heat until boiling.
3) Once liquid begins to boil, DO NOT stir.
4) Once it hits a boil, place candy thermometer in liquid and watch closely. When it reaches 300 degrees, take off heat and set aside.
5) Allow to cool until the bubbles quit breaking at the surface of the liquid.
6) Pour candy onto a foil lined (and well greased) baking sheet
7) Let cool until fully hardened(about an hour). Then break apart to the size desired.


Friday, August 14, 2015

Chickpea Sumac Burger and Mashed Sumac and Chickpea Potatoes(gluten free, dairy free, soy free, corn free)



While Abby definitely has her preferences for flavors we also try to be mindful of values.

One of the best way's we have found to increase nutrition is through herbs and spice. Sumac is a big favorite of her's and mine. It has a nice almost lemon like zest to it which since she lost citrus makes sumac a wonderful addition to any number of recipes. Then fresh parsley. I think we take it for granted. Like it is just a "color". When in fact fresh parsley not only add's color(we do eat with our eye's)but has it's own flavor. Best part about parsley is that it actually contains a lot of key nutrients. Tastes great and healthy- cannot beat that!

These "burgers" are one of our favorites. We have done quite a few versions of chickpea burgers, but we always come back to these. I have found that instead of " shaping and cooking" into burgers you can take the blended chickpeas and potatoes(skip the egg!) and add a tablespoon or two of coconut yogurt(add enough until them become creamy) and blend well, makes an amazing "mashed" chickpea and potato side dish! Or, shape and cook into a burger, either way, delicious!





Sumac:"Sumac fruits contain mainly water soluble extract containing Vitamin C and other vitamins, protein, fiber and Minerals like potassium, calcium, magnesium, phosphorus. Nearly 4% of sumac by weight includes tannins. Its tangy flavor is result of high acid content and because of malic acid citric acid, fumaric acid and ascorbic acid present in berries.

Health benefits of Sumac
Sumac has been used across globe for its medicinal properties and uses. Research has showed that health benefits of sumac are many, some being antifungal, anti microbial, anti oxidant, anti inflammatory. "

Parsley:"The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.

In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and a good source of vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene).

Vitamin C has many different functions. It is the body's primary water-soluble antioxidant, rendering harmless otherwise dangerous free radicals in all water-soluble areas of the body. High levels of free radicals contribute to the development and progression of a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. This may explain why people who consume healthy amounts of vitamin C-containing foods have reduced risks for all these conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains its usefulness in conditions such as osteoarthritis and rheumatoid arthritis. And since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent ear infections or colds.

Beta-carotene, another important antioxidant, works in the fat-soluble areas of the body. Diets with beta-carotene-rich foods are also associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. And beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."


Chickpea Burger:

1 peeled and still hot boiled potato(caution, hard to find safe for the corn-free)
1 tablespoon coconut oil(or fat of your choice)
2 cups very well cooked chickpea's(Dried)
1 teaspoon sumac
1 finely minced and sauteed clove of garlic(or safe for you garlic powder)
1 Tablespoon fresh minced flat leaf parsley
1/2 teaspoon pink himalayan salt(or safe for you)
1 egg(you could probably omit if you are egg free)

1) In bowl mash potato half of the chickpeas to a not quite smooth paste. Add oil, sumac,garlic,parsley and salt. Mix well.

2) Now mix in the rest of the chickpeas. You want to partially mash them, but not completely, you want some texture.

3) Lastly mix in egg well to the mixture.

4) Shape into balls, (I oil my hands!)and flatten into patties.

5) I use a tablespoon or two of coconut oil in a frying pan on medium heat, approximately 3 and half minutes per side.




Mashed Sumac and Chickpea Potatoes:

2 boiled potatoes ready to mash
1 cup very well cooked chickpea's
1 teaspoon sumac
1 teaspoon garlic powder or 1 finely minced and sauteed clove of garlic(which ever you have safe)
1 Tablespoon of minced flat leaf parsley
1/2 teaspoon pink himalayan(or safe for you salt)
3 Tablespoons plain homemade coconut yogurt(you may need more,just add until smooth and creamy)

1)With hand mixer mash potato's and chickpea's together.(If you want smooth then puree chickpea's in blender first and then add to potatoes)

2)Blend in everything else.

Monday, August 3, 2015

Peaches and Cream Bars(gluten free, dairy free, soy free, corn free)


When I was unpacking I ran across a bag of poha. Which is flattened rice. Found in Indian/Paki markets or International Markets. It is very cheap and it comes in different thicknesses. From Thick to Thin. I always buy the thin. Once I toast it in a dry frying pan it is a great crisp alternative to oatmeal in my baking! (or great for rice crispie treats!). There is also a Vietnamese version where they use green young rice and flatten it. I prefer it as I think it is more delicate and it smells amazing while toasting, but it is a little harder to find consistently. (You can buy poha on Amazon as well though it is much cheaper when found locally.)

This year the peaches just haven't been that good and that is unfortunate as they are one of the only fruit's we don't have to rotate for Abby. On a positive they do cook into bake goods just fine.

I have been pretty busy still settling in here and the list of to do's for outside are endless. It has just been so hot that I figured today would be a good day to bake something for Abby so I could hide from the heat with a good excuse!. I have neglected trying to keep her meals more interesting and she was glad to see me experimenting in the kitchen today. The last couple days she has been in a bit of a flare but today she was looking well enough to try some food that was a little more exciting then her safest and easiest to digest options.

While this doesn't "look" so wonderful, it really was tasty! I think you could sub for any fruit or even berries and it would be as good.

Definitely reminded us a bit of cheesecake or a baked good with cream cheese and that is always a good thing!




Cookie crust:

3/4 cup Tropical Traditions Palm Shortening(or coconut oil)
1/3 cup C&H or Domino's organic sugar
1/2 teaspoon of pink himalayan salt(or use safe for you salt)
1 3/4 cup gluten free all-purpose flour

Peach and cream filling;

1 cup homemade coconut yogurt(any safe for you plain yogurt works)
1/4 cup C&H or Domino's organic sugar
2 egg
2 Tablespoons gluten free flour
1 tsp homemade vanilla extract
3 peaches, peeled and pitted and cut into 1/2 inch cubes(other fruit would work as well-pears,apples, whatever is safe for you)

Crumble topping;

1 cup homemade brown sugar(1 tablespoon plantation brand blackstrap molasses plus 1 cup domino's organic cane sugar)
3/4 cup gluten free all-purpose flour
3/4 cup Toasted Poha(flattened rice you toast dry on the stovetop until crisp and golden)
1/2 teaspoon pink himalayan salt(or safe for you)
1/2 cup palm shortening(or coconut oil)


Preheat the oven to 350

Cookie Crust-

1) grease 8x8 square pan.
2) In bowl combine sugar,salt and flour. Cut shortening into flour blend until crumbly.
3) press into greased pan.
4) Bake for 20 minutes.

Peaches and Cream filling-

1)in bowl combine yogurt,sugar,eggs,flour and vanilla extract. Mix until smooth. Fold in peaches.

2)pour over cooked and still hot cookie crust.


Crumble topping-

1)In bowl combine the toasted Poha,flour ,brown sugar and salt. Cut in the shortening until the mixed clumps and crumbles.

2)Sprinkle across the top of the peaches and cream filling that has already been poured on to the cookie crust base.

REDUCE TEMPERATURE to 325.

Bake for 35-40 minutes until the center is set.

Chill and serve cold.

Thursday, July 30, 2015

Raspberry Coconut Yogurt Sherbet(no cooking, no eggs, no dairy, no chemicals!)



We are ending the raspberry rotation and I had some in the freezer that needed to be used. Who doesn't like sherbet?

This clean version really reminded us of those push pop's that are so full of chemicals..

The coconut yogurt(any safe plain yogurt would work well) actually was a perfect addition and offered a nice additional tang. We love ice cream but sometimes when it is this hot outside we want something a little less rich. No eggs, no cooking and minimal fat via the coconut yogurt offered a lighter satisfying sweet treat!

Over the years we have found that IF Abby is going to eat fruit, veggies or berries we need to cook them first. I was hoping since these were frozen and the seeds removed they would be okay, and in small amounts it was, though next time I will cook the berries since she tolerates them better that way.(thinking blackberry next week!!!)

This freezes pretty fast with the lower fat/protein content but stays soft enough to serve the next day right out of the freezer.

I know a lot of families who juice their veggies and fruits.. I couldn't help but think perhaps using a juice of choice would work well. While the grape and apple do offer sweetness you cannot taste them. The berries,yogurt and sugar would disguise all sorts of juice.


3 cups fresh or frozen raspberries (caution,know your source berries are notorious for being corn tainted)
1/4 cup homemade grape or apple juice(we make grape juice from organic safe grapes for Abby and freeze it. )
3/4 cup C&H organic sugar(Add sugar to taste depending on the berries and juice you may need less or more.)
3/4 cup homemade coconut yogurt


1) In blender combine,berries,juice,sugar. Blend until smooth.

2)Place a fine mesh strainer over a bowl and pour in the berry mixture. Stir until only the seeds remain in the strainer. Discard seeds.

3)Add the coconut yogurt to strained berry mixture. I found a whisk was enough to combine it well.

4)Chill.

5)Follow your ice cream makers instructions.





Tuesday, July 21, 2015

Red Bean Paste "Brownies" (gluten free, dairy free, soy free, corn free, chocolate free..)



Using the term Brownie usually means chocolate in my mind, but I used the term anyway to describe the texture. These are a little more cake like.. almost more like a moist whacky cake(3 eggs make for more cake like)and while not big on any particular flavor other then sweet,made perfect vessels for dressing with other "toppings."

Coconut oil, red beans, and eggs make for a high protein and higher fiber brownie and coconut oil is just good for your body. One of the few fats Abby's body seems to tolerate and appreciate best.

We make our own red bean paste(very easy, a matter of cooking the beans to mush,puree, adding sugar and cooking down slowly to a paste.)and I have been trying to keep some on hand for adding a bit of goodness to more of her baked goods. Plus, we just love the stuff.. we eat a spoonful like you can eat a spoonful of peanut butter(which she lost peanuts again!). I have found freezing it works pretty well.

Abby has raspberries on rotation for now, not sure how much longer her body is going to allow this cycle but we have found a million ways to enjoy them! She doesn't tolerate them well raw we think because of the seeds and just the fact her body just doesn't like raw. I cook them, push them through a sieve then sweeten and finally thicken with a bit of water +potato starch.. the raspberry gel reminds us of the filling in raspberry donuts.. These would be tasty with applesauce, ice cream,caramel. Just on their own they are quick and satisfying bite. Red bean paste is a very mild flavor and goes well with any number of toppings.



Red Bean Paste "Brownie"

2 cups homemade red beans paste (or 1 can if you have a brand that is safe for you)
3 eggs
1/3 cup melted Tropical Traditions coconut oil
1/4 cup gluten free flour(homemade)
2 teaspoons vanilla extract(homemade)
1 cup C&H organic cane sugar
1/2 teaspoon salt(we use pink himalayan but you use what is safe for you)

Preheat oven to 350


Combine all the ingredients and place in very well greased 8x8 baking pan.

Bake for 35-40 minutes.(until just set in the center)

Allow to cool completely before cutting.

Saturday, July 18, 2015

Potato "pancake" Loaf(gluten free, corn free, soy free, dairy free)



5 medium potatoes peeled and shredded(about 2 cups shredded)
1 medium carrot shredded
2 eggs
1/2 cup grapeseed oil(I am guessing melted coconut oil would work well)
1 cup homemade coconut yogurt
1 cup all-purpose gluten free flour
1 teaspoon baking powder
3 Tablespoons fresh rosemary
1 teaspoon salt


I have seen a few versions of this online and combined a few for this one. Really a great side with soups or stews it takes the place of a biscuit or bread and butter very well. If you eat it hot right out of the pan it is like a cross between hash browns and mashed potatoes..and a dab of coconut sour cream,well at that point it is a meal on it's own. Next time I serve it for breakfast I will also offer a side of my homemade chicken sausage. If you let it cool it will slice more like bread.


You could easily add other veggies. Or omit the rosemary and maybe go Mexican with cumin, cayenne some diced sauteed red and green peppers? Italian would be easy as well. Some grated onion, or minced garlic? Or skip any seasoning beyond just salt. Delicious any way you chose to prepare it. Rosemary is one of the herbs Abby does very well with so I tend to lean on it frequently. Beyond flavor Rosemary is a great source of vitamin A.

I will warn that many in the corn-free community really struggle with potatoes,even when organic. So make sure you know your source.

Directions:

Preheat oven to 375


Combine all the ingredients and place in well greased loaf pan. Bake for 1 hour.

To slice allow to cool, or scoop to serve hot. Top with coconut sour cream or topping of your choice.

Monday, July 13, 2015

The Move...

3 weeks with no cable,no phone and no internet.

We lived.


I honestly cannot count the number of times we have moved at this point, but this will be one of the more memorable.


Even closing had it's hiccup's. The latest is a broken water heater(please let them replace it today!). Boiling water for cleaning dishes is a little more homesteading then we are interested in! :-) Cold showers when you want one are great but not so great when you have no other choice. Just a little hiccup though, and hasn't changed our optimism.


I had grand plans to have so much accomplished by the end of our first month, and while much has been done, nothing on my dream list for owning a sizable piece of property. Things move slower.


To our great joy the well water here agree's incredibly well with Abby. While it is still tiring for her to shower she can shower without fainting and the amount of rashing and hives is greatly reduced. That alone made the move to this new life well worth it. We are just now using it for cooking her food and are hopeful that it will be as remarkable. Funny how something so simple as clean and pure water is so hard to find these days. That reality is shocking to me that in America of all places finding clean(free of chemicals) water is so difficult and at a premium. The rest of us have benefitted too, our skin is much happier and for the first time in many years I am not breaking out in hives with every shower.

We haven't seen any huge miracles but starting to see lots of tiny ones. A couple times now Abby has taken a walk down the driveway(very long).. and that tiny miracle has kept a smile on my face even when realizing I made the wrong paint choice for the living room! :-) I honestly cannot remember the last time Abby was able to walk that far outside... remarkable.


While we still don't have chickens or a garden, I at least know where I will be putting them. Progress.


It has been many years since I have enjoyed such privacy and space. Every morning I step outside with my coffee and have to pinch myself, having elbow room and still close to work for Derek is a dream. Deer, fireflies, a pond with a swelling abundance of frogs that sing us to sleep each evening- truly a little slice of heaven.


I am so hopeful today that these tiny gains for Abby will continue.


My old body is telling me exactly how little exercise I was getting in the suburbs, but each day along with Abby I get a little stronger.

Hope is a beautiful thing, but moving? Not so much. :-) Well worth it though.


Wednesday, June 3, 2015

Yellow Split Pea Dip(gluten free, dairy free, soy free, nut and seed free, chemical and color free and corn free!)


Summer means dip time!

We make our own version of "hummus" for Abby with the traditional chickpeas minus the tahini and while we like it we are always looking to use other peas,beans and lentils.

This more Mediterranean version is really really good. Love the oregano in it and for dipping veggies or spreading on crackers you just cannot go wrong.

Yellow split peas can be a little tricker to find but they can be ordered or are often available at your local international market.



1 cup yellow split peas, picked through, rinsed and drained
1 medium onion, chopped
1/4 cup grapeseed oil(olive if you have one you tolerate)
1/2 teaspoon dried oregano
1-2 teaspoons of tamarind puree(or fresh squeezed lemon juice if it is safe for you)
2½ cups water
2-3 garlic clove, minced fine
½ teaspoon safe for you salt(we use pink himalayan)
Grind of freshly ground black pepper, to taste(if you can we omit for Abby)
Chopped flat-leaf parsley, for garnish(or some finely chopped green onion, or chive, or fresh oregano,just a pop of color)



In pot combine yellow split peas,onion,garlic and water. Cook until the peas' start turning to mush(I did mine in the pressure cooker for 30 minutes)

Using a fine mesh strainer drain liquid from peas. If you have cooked your peas long enough you have no choice but to use a fine mesh as they are starting to break down and impossible to strain any other way.


Place peas in a bowl and add oregano, salt and pepper and stir until it becomes mostly smooth. (salt, oregano and pepper to taste! The peas will thicken more as they cool and the oregano will soften overnight)

Chill.

Once chilled, before serving stir in oil and top with fresh garnish. It will be pretty thick after it sits in the fridge overnight.


I served with Abby's mini irish soda bread slices that I toasted until very crunchy and added a side of ginger fermented carrots for me!

June Already?

I cannot believe it is June already! Although finally the Texas summer and all it's sunshine is here!

Abby has had a few rough months. We suspect it was a combination of issues but triggered by a slow leak we found in her room way too late to prevent some issues. Once we got that taken care of things have slowly showed improvement. Like many with health issues her body is crazy sensitive to mold. I really need to pay closer attention to her room,in my defense it was leaking under a baseboard and under a dresser and I rarely move the dresser. I will be moving dressers regularly in the future.


The big tip off was the kidneys- again. Every single time she is exposed to something her body dislikes it always starts with the kidneys.

The proteinuria was bad bad and wasn't settling down for weeks at a time. Then came the other symptoms, the rashes, the fatigue, the weight loss, the grumps... the works. For once her Nephrology appt fell at the same time as a flare. Definitely caught the significant proteinuria, but everything else was holding fine, to our relief. This past four years has been all about keeping Abby's kidneys happy so we panic a little each time they are symptomatic worrying how much more damage they can take and still bounce back.

Once we hunted down the leak and fixed and treated it, her kidneys definitely responded positively quickly, but everything else is taking it's sweet time improving.


Of course we had what seemed like a month of horrid constant rain and all the pressure issues that come with T-storms, I am sure that added to it.


We are planning a move here shortly which I am sure has stressed her out as much as it stresses the rest of us out, so surely that has contributed as well. No matter how well you think you keep house, when you start packing things up it stirs a lot of dust up, which is also a trigger for her.


This go round we have definitely seen more skin issues. She has developed some "spots" on her legs. If you are from the Mast world you know exactly what we are talking about it. Definitely new for Abby. Some bruising which is unlike her. And an increase in the hickey like marks. As a matter of fact just her washing up left massive rashes/marks that looked like she had been dragged down a road in bare skin- they were smooth but horrific in how red/purple and massive they were. Those settled down reasonably quickly thankfully and within a couple weeks of each outbreak they cleared up.


Her wisdom teeth which we were fretting about have decided to make an appearance on the top. So, apparently severely impacted wisdom teeth will still cut the skin all on their own despite what the dentists say. While I am glad they are making room for themselves without having to put her at extreme risk to have them removed, they have caused her teeth to move. It kills me to see her teeth crooked(well okay, hardly crooked but definitely not straight any longer in a few spots) after the years of orthodontics, but I would rather a few crooked teeth then take the massive risks involved with a surgery - frivolous with her health for straight teeth isn't something her body can afford right now. On a positive, the world of orthodontics has evolved to the point that when she is well enough we can go get them straightened out again. So, we are leaving well enough alone for now. I see adults with braces all the time now.

Her stamina is less. Though she is up and moving around more now to our relief. Hopefully she will build back up now that she is bouncing back.

While I can honestly say that sunny 90 degree days aren't high on my list(I just like the sunny!) and her body definitely doesn't like the heat, it does seem to like "stable" weather patterns so hoping a nice long stable summer will help her out.

Sensitive and delicate for sure!

Glad we took the time to figure out what her body is safest with and what it hates, it makes it much easier to maintain stable.

All of these little things in the scheme of things I know aren't major. So many with similar diagnose's do not fare as well as Abby has.. but in our world we find them alarming, sometimes scary, and frustrating.

On the rare occasions I can step back and look at her from a different approach, what I see is remarkable,unique,evolving.

We have seen many symptoms come and go, many ebb and flow, and many new ones. Right when we get used to any given group of symptoms a new one will pop up and scare us. Eventually when we realize it is just another "small thing" we wonder if that new symptom will be the key to figuring her out. The metamorphosis.

This week a couple children that I have followed their family blogs about their health journeys have passed away. Little Nina and Mabel.

It really puts in all in perspective. I cannot imagine what their families are going through right now.

So, we will work harder to count our blessings.



Thursday, May 28, 2015

Chicken n' Biscuit(gluten free, dairy free, corn free, soy free, chemical and color free)



I have never been a great biscuit maker. Then when we went to gluten free(plus everything else) I really struggled. Right now, these are the biscuits we are most happy with and I make them frequently. They are pretty close to the traditional wheat based biscuit, though slightly more crumbly- which in our book is better then hard or rubbery!

I used a fried egg(I cook it in the same sized biscuit cutter I used for the biscuits so it fits nicely). I also cooked some chicken with some smoked paprika,salt and a bit of sugar. I had some asparagus and quickly blanched it and added it on top, this was definitely a do again mix of fillings!

Usually I love these soaked in honey and Abby safe homemade margarine- but was feeling like "brunch" today.

Smoked Paprika is hit or miss with Abby. We aren't sure if it is corn tainted or she is reactive to something they use to process it, but we save smoked paprika for her most empty bucket days and if she just eats it once in a blue moon she generally tolerates it.


1 3/4 cups all purpose Gluten-Free Flour
1/2 teaspoon salt(we use pink himalayan)
1 teaspoon Now brand guar gum
2 teaspoon homemade baking powder
1/2 teaspoon baking soda
3/4 cup cold organic palm shortening
1/2 cup thinned homemade coconut yogurt(so it has the same consistency as buttermilk)


In bowl combine all dried ingredients.

Then cut palm shortening into the dried ingredients.(should look like pea sized bits)

Now mix in coconut yogurt and mix until it comes together.(less handling the better)

The dough should be slightly softer then working with wheat.

Flour cutting board or counter.

Place dough on flour and flour hands. Pat dough about 2 inches thick.

Cut biscuits(no twisting!!)and place on parchment paper on a cookie tray. I place them so they are not quite touching one another.

Place biscuits into freezer for about 15 minutes.

Preheat oven to 425

Bake chilled biscuits for 13-16 minutes.


NOTE: You can freeze the raw biscuits and keep in a freezer bag and then bake 1 at a time.

Thursday, May 21, 2015

Pediatrician Recommended- Should it be?

The ingredients in Vanilla PediaSure(from the Abbott website):

8oz and 240 calories:


Ingredients: Water, Sugar, Corn Maltodextrin, Milk Protein Concentrate, High Oleic Safflower Oil, Canola Oil, Soy Protein Isolate. Less than 0.5% of the Following: Short-Chain Fructooligosaccharides, Natural & Artificial Flavor, Cellulose Gel, Potassium Chloride, Magnesium Phosphate, Potassium Citrate, Calcium Phosphate, Tuna Oil, Calcium Carbonate, Potassium Phosphate, Salt, Cellulose Gum, Choline Chloride, Ascorbic Acid, Soy Lecithin, Monoglycerides, Potassium Hydroxide, m-Inositol, Carrageenan, Taurine, Ferrous Sulfate, dl-Alpha-Tocopheryl Acetate, L-Carnitine, Zinc Sulfate, Calcium Pantothenate, Niacinamide, Manganese Sulfate, Thiamine Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin, Lutein, Cupric Sulfate, Vitamin A Palmitate, Folic Acid, Chromium Chloride, Biotin, Potassium Iodide, Sodium Selenate, Sodium Molybdate, Phylloquinone, Vitamin D3, and Cyanocobalamin.

CONTAINS MILK AND SOY INGREDIENTS.

GLUTEN-FREE; KOSHER; HALAL; SUITABLE FOR CHILDREN WITH LACTOSE INTOLERANCE†


First, NOT GMO free or organic. Odds are that the vitamins are synthetic and GMO corn tainted. I wonder how much Round Up is residual in each serving?

Second, the second and third ingredients are sugar. Though considering the first ingredient is water? That is a lot of sugar. Corn. It doesn't identify what type of sugar? GMo beet?

Third "natural flavoring and artificial flavoring"- anyone with the ability to google knows that is not considered "nutritious". Natural flavoring "could" include MSG which we all know that is not nutritious.

Fourth neither soy or dairy free- which are top 10 allergens in the pediatric population. I suspect that within the population of chronically ill children that this would be recommended to there is likely a higher percentage with food allergies and sensitivities. Then canola oil? They can do better.


There are a few other ingredients like carrageenan which are known to be difficult for sensitive stomachs. Or Cellulose gel or cellulose gum or soy lecithin they are not nutritious and not something I want in my child's food.

Not to mention who knows how many other chemicals each item was exposed to during processing?


They have labeled this as "a nutritional drink" for children.


Until Pediatricians/Drs. put their foot down and demand better quality nutrition for our children and quit endorsing something that I think is junk food in a bottle as "nutritional" we will continue losing the battle to provide safe food for our children.


If this product is recommended for children with poor health or poor nourishment? We are in big trouble.


Just because I could not resist I had to also list the ingredients for something a Pediatrician would call "junk food"

Yoohoo Drink:(strawberry)

6.5 oz and 100 calories

water, high fructose corn syrup, whey (from milk) and less than 2% of: nonfat dry milk, natural and artificial flavors, sodium caseinate (from milk), corn syrup solids, calcium phosphate, dipotassium phosphate, palm oil, guar gum, xanthan gum, mono and diglycerides, salt, soy lecithin, sucralose, niacinamide (vitamin b3), vitamin a palmitate, riboflavin (vitamin b2), vitamin d3, red 40, blue 1, red 3



Minus a few vitamins, some oils, plus just a couple extra unsavory ingredients- there is not a whole lot of difference certainly not enough to justify calling one "nutritious" and the other "junkfood".


We need to do better, especially for children who lack proper nutrition or have health issues.



How about some Go-gurt?

Go-Gurt Strawberry Splash contains cultured pasteurized grade-A low-fat milk, sugar, modified food starch, kosher gelatin, tricalcium phosphate, natural and artificial flavor, potassium sorbate, red #40, vitamin A acetate, blue #1 and vitamin D3.


Dannon Fusion Smoothie?

INGREDIENTS:
Grade A Cultured Pasteurized Reduced Fat Milk, Sugar, Water, Strawberries, Tricalcium Phosphate, Corn Starch-Modified, Natural Flavors, Ascorbic Acid (Vitamin C), Vegetable Juice and Annatto (for color), Sodium Citrate, Malic Acid, Potassium Sorbate (to maintain freshness), Stevia Leaf Extract (natural sweetener), Vitamin A Palmitate, Vitamin D3.


Borden chocolate Milk:

Ingredients: Milk, High Fructose Corn Syrup, Sugar, Nonfat Dry Milk, Corn Starch, Cocoa, Cocoa (processed with Alkali), Salt, Carrageenan, Natural and Artificial Flavor, Vitamin A Palmitate, Vitamin D3.

We can do better.
 
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