Raw Veggies ~ Not As Good As You Think

Eating raw veggies in juice cocktail mixes and smoothies are all the rage. However, for me, most of the rage in my digestive system is often the result of eating raw veggies in either salads, juices or smoothies. The cruciferous vegetable such as: arugula, broccoli, kale, cauliflower, cabbage, turnip, collard greens, bok choy, brussels sprouts, radish, rutabaga, and watercress should be cooked before eating.

So, I am sorry to be the bearer of bad news,... cruciferous vegetables should be cooked  as they contain chemicals that block the production of thyroid hormone in your body! Considering that 2 out of every 3 Westerners are either overweight or obese and this is projected to jump to 75% by 2020, this is of particular importance as folks struggling with weight usually suffer from borderline to full blown hypothyroidism. Hypothyroidism is a condition where the thyroid gland does not make enough thyroid hormone, so someone suffering from this condition surely does not want to be eating foods that will block what little thyroid hormone is being produced in the first place!

For me personally, such raw veggies bother my stomach and intestinal system causing bloating and gas.  I also have a problem with eating raw spinach and radishes and onion. What can I say? My mother always told me, you are not a rabbit. As an adult, I now understand her wisdom.

http://www.thehealthyhomeeconomist.com/think-raw-veggies-are-best-think-again/

What's so Brainy About Avocados

What you may not know is that the Avocado is a fruit. What you probably have read is that avocados are a cool, creamy fruit grown in warm regions of the world. They are nutrient dense; and thus should be a desirable part of a healthy diet. They are full of  vitamins, minerals and phytochemicals that energize and protect the body. Avocados provide a combination of 20 vitamins, minerals and photo-nutrients = phytonutrients. Though phytonutrients aren't essential for keeping you alive, they may help prevent disease and keep your body working properly. This delicious green fruit has shown to be effective as an anti-inflammatory, good for your heart, your hair and skin. 

I love to eat them like an apple; peeled of course. The taste and texture are incredible... Also, great stuff to use in wraps!

and saw this sandwich, which I am definitely going to make for my St. Patty's Day!

brainy portions

Love to eat, then know how much; start with small portions. When you sit down to a meal of really good food prepared for you or by you, give thanks and eat up. Don't restrict yourself to tid bits. Give your body all the protein, carbs and vitamins it needs. Stay away from added sugar and excessive salt. Enjoy the bounty put before you so that you won't indulge in a snack later because you are still hungry; eat your fill at dinner not planning to eat a little so that you can eat a sweet desert afterwards.

Grocery Shopping~ What's in the Bag?

Rosemary is a wonderful herb. If you haven't tried fresh dried rosemary or fresh rosemary in your cooking and baking, then you are really missing out. Not only is it a flavor enhancer like no other, it is a brain booster and memory aid, a disease preventative, and good for hair. Its botanical name means 'dew of the sea' which is likely because of it being a native Mediterranean plant.

Here is a great simple dish using that wonderful herb ~ Tuscan Garlic Rosemary Chicken. Additionally, I like to use a little fresh oregano. Take a whole chicken and massage with olive oil. Lay in a black cast iron skillet, season with sea salt (following your dietary allowance), fresh crushed garlic as much as you like, and then top with fresh or dried rosemary and oregano.

Put to the oven uncovered for 60 mins. on F375. I have an old 1963 Caloric so I have to watch it closely.
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. A 5 lb bird will serve between 4 - 5 people. Some people prefer to set the oven temperature to 450ºF (230ºC) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 375ºF (190ºC).

Bacon and Eggs ~ Paleo Flag of Approval

Have you heard? Bacon and eggs are all the fade, rage, and or fashion of pop foodies. Some of us oldies just like to say "Hey, bacon is back".  I am not surprised that bacon is now welcomed back in the basic food groups, but if you are of my generation, it was always there. I think it is wonderful that both bacon and eggs have been raised from junk food status to health food extraordinaire - getting the Paleo flag of approval.  So, If you want to do a very special  dinner of bacon and eggs, just buy some bacon and eggs and get cookin. These days, you can choose from a variety of bacon not just pork but buffalo, beef and even venison = deer.

Blackened Caribbean Dump Chicken with Braised Ginger Carrots and Green Cabbage

Thinkin of the Islands...

You will need to buy a package of chicken thighs with or without skin. I like the ALDi  Kirkwood brand which is always fresh, tender and reasonably price. I had left over dark cherries, crushed pineapple, and dried plums along with left over homemade barbeque sauce. First, I simmered the thighs to get a stock from them for the week. I have said it many times before, keep a chicken stock in the pantry or fridge. I also stuck some carrots and green cabbage in the stock. Once the meat was white, I removed the thighs and laid them into a glass baking dish which was drizzled with olive oil. I also removed the carrots and cabbage transferring them to a glass baking dish.

To the chicken thighs, I dumped in the dark cherries, the crushed pineapple and some dried plums. Over the top, I dumped the homemade barbeque sauce (you can also use store bought); and lastly, I sprinkled on some dried herbs. All of this went into a F400 degree oven uncovered for 50 min.

Next, I took fresh ginger and grated some over the carrots and cabbage. To that I drizzled over the top, teriyaki sauce, and organic honey til it blanketed the veggies. You can also lay on some fresh sliced lemon.
Sprinkle on some dried herb seasonings and transfer to the second or lower rack of the oven, covered with foil. Walk away, relax and take in the smells.

In about one hour, you will feast on a delicious meal.

Sunday Supper ~ Comfort Foods Interacting

There are times when using left overs make you feel good about the world.
How? When left overs become comfort foods, you just feel good inside because you know that you wisely used what you had to make something new. By recycling, by reconstituting, by re-creating things including food, you save the environment, you save time and energy and you feel like you have thus contributed to the good of society.

Having some left over au jus from a previous meal, I decided to make Swiss Steak. I first sauteed chopped onion in  3 tbs of olive oil, I then added some fresh lean top round steak sliced length wise.

Once the steak and onions were brown, in went the au jus. To that, I added one small can of tomato paste. This simmered for 30 mins. In the meantime, I boiled potatoes, and microwaved left over farfalle pasta turning it into mac and cheese.

There was bit of left over slaw from yesterday which made a perfect salad side.

~ As with everything in life, its all about compatibility!