Julie & Julia: Boeuf Bourguignon

Just finished watching it, I got very inspired and intrigued by Boeuf Bourguignon. 
I googled a little bit looks like I have most of ingredients already. Here is a good link for it:


http://rouxbe.com/recipes/2688-beef-bourguignon-boeuf-bourguignon/text

Ah... Christmas!!!!

It is officially here!!! Yuy!!!

Inspite of me not feeling well and trying hard not to come down with some bug we managed to open all presents (and there were A LOT of them) and cooked Christmas dinner:
Turkey
Stuffing
Olivie
Evrejskij salad

We had my apple pie and homemade ice cream for desert. And again  - no pictures, arghh :(((

Цыпленок "ала дьяболо"

Курица 1,2 кг
Растительное масло 100 мл
Лимон 1 шт.
Перец чили 1 шт.
Лук-репка 2 маленькие шт.
Чеснок 2 зубчика
Петрушка 1 пучок
Сливочное масло 2 ст. л.
соль, перец по вкусу



Приготовление:

Курицу вымыть, обсушить. С помощью ножниц разрезать грудную кость посередине. Положить курицу на разделочную доску спинкой вверх и отбить, так, чтобы тушка стала достаточно плоской.
Перец чили измельчить, удалив семена. Сок лимона смешать с растительным маслом, перцем, посолить, поперчить и тщательно взбить венчиком до изменения цвета.
Маринадом натереть курицу и оставить мариноваться на 1 час.
Курицу вынуть из маринада и не вытирая, обжарить на сковороде по 6 минут с каждой стороны (без добавления масла).
Курицу переложить в форму для запекания.
Лук, чеснок и петрушку измельчить в блендере, добавить сливочное масло и взбить в однородную массу.
Распределить смесь по всей поверхности курицы. 
Поместить форму с курицей в духовой шкаф на 30-40 минут при температуре 200 гр.

Great side with natural housecleaning info

http://znae4ka.livejournal.com/56881.html

Coconut Flour Cranberry Nut Bread

½ cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
½ cup grapeseed oil (coconut oil)
½ cup maple syrup
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped

1. In a medium bowl combine coconut flour, salt and baking soda
2. In a large bowl blend eggs, grapeseed oil, agave and vanilla
3. Blend dry ingredients into wet, then fold in cranberries and walnuts
4. Pour batter into (2) greased loaf pen (your muffin pan)
5. Bake at 350° for 35 minutes
6. Cool and serve

Roasting Squash

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad.

Ingredients

1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste

Method

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Nutrition

Per serving (about 8oz/231g-wt.): 150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g total carbohydrate (3g dietary fiber, 5g sugar), 3g protein

Peanut brittle

http://www.care2.com/greenliving/healthy-peanut-brittle.html

Turnip and Squash Gratin

Winter Squash and Turnip Gratin

* about 4 cups peeled and chopped (appx. 1″ pieces) winter squash and turnips
(you could do this with all squash, but I wouldn’t do it with all turnip, since they are so strong)
* 2 Tbsp olive oil
* 1/2 onion, chopped
* 1 clove garlic, minced
* 2 Tbsp minced fresh parsley
* 1 tsp minced fresh sage (or a pinch of dried sage)
* 2 eggs
* 1/4 cup milk
* 1 oz. parmesan, grated (about 1/4 cup)

Preheat oven to 425º. Place squash and turnip pieces in an 8×8″ (or smaller — as long as they fit) baking dish, and drizzle with 1 Tbsp of the oil. Add salt and pepper to taste, toss to coat, and bake for about 25 minutes, or until the pieces are tender. Remove from the oven (this can be done ahead, and refrigerated until ready to finish).

Meanwhile, heat another Tbsp olive oil in a medium skillet over medium heat. Sauté the onion until tender but not brown, about 6 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the parsley, sage, and cooked squash/turnip mixture (keep your original baking dish handy; no need to wash it), and stir to mix well. Remove from heat, and season with salt and pepper to taste.

In a medium bowl, lightly beat together the eggs and milk with 1/4 tsp salt and pepper to taste. Pour the squash/turnip mixture back into your baking dish, and pour the egg mixture on top. Top with grated parmesan, return to the oven, and bake another 15-20 minutes, until the top is golden brown and the eggs are set. Serve warm.

Tooth products for Elisabeth

 Spry Tooth Gel; Tooth Builder Tooth paste

Soy Protein

Soy Protein

Textured vegetable protein (TVP)found in vegetarian “Not Meat” products and Soy protein isolate found in most processed foods.

No matter what side of the fence you sit on the great soy debate, TVP or textured vegetable protein made from de-fatted soy flour is so processed that it hardly qualifies to be called a food anymore.

It is a highly processed and unhealthy food, it is NOT a health food.

If you want to include soy in your diet, use the whole bean or foods made from the whole bean – fermented of course!

TVP is used by many vegetarians and vegans to increase protein in their diet and is also used by meat eaters keen to reduce meat in their diets due to budget or health reasons but don’t want to miss out on essential protein.

According to an article on the Savvy Vegetarian website, if you’re currently using TVP or other forms of soy protein you might want to find an alternative:

• Having most of the fats and carbohydrates removed means that it’s no longer a whole food.

• Food grade soy protein was originally used as animal feed, which didn’t pay all that well. So it was re-invented as a human food, and then as a health food, which was much more profitable. Think about the price of protein shakes, veg sausage, or veggie burgers, and you get the picture

• The world’s biggest manufacturer of TVP is the world’s second largest chemical company – DuPont. This same company funds much of research and telling us how healthy and safe texturised soy protein and soy powder is.

• Soy protein is used in a variety of foods such as salad dressings, soups, vegetarian foods, meat imitations, beverage powders, cheeses, coffee whiteners, frozen desserts, whipped toppings, infant formulas, bread and rolls, cereals, pasta products, oriental foods and pet foods. It is not used in these foods to enhance nutrition, it is used emulsify (combine oils/fats and water) and add texture to food - it’s used for the convience of food manufacturers, not to make it healthier for you.

• Most soy these days comes from genetically modified soy beans (soy beans are genetically modified to make them resistant to pesticides, so they don’t die when the weeds growing around them are sprayed).

Researchers, writers and healthy food campaigners Sally Fallon and Dr. Mary Enig outline several more reasons why soy protein is such an unhealthy food in their article Newest Research Why You Should Avoid Soy

“SPI (soy protein) is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.” “Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray-dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).”“But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective. (23) That’s why animals on soy feed need lysine supplements for normal growth.” Nb. Denatured proteins are hard for your body to digest and often cause bloating and wind.

“Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing. 24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong “beany” taste and to impart the flavor of meat. (25)”

“In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver. (27)”

Facts on Fructose and Sucrose

Fructose and Sucrose

If are interested in diet, nutrition and health, chances are you’ve come across the term HFCS, otherwise known as high fructose corn syrup. The internet is awash with the dangers of this sweetener added liberally to processed foods and drinks, including soft drinks.

And it’s all true.

The good news is that HFCS is not used in Australia.

The bad news is that the sweetener currently used in Australia, sucrose, is every bit as bad.

Fructose on the other hand has always been thought of as a healthier sweetener as it doesn’t have an immediate effect upon blood sugar levels. This is why soft drinks such as certain Cola drinks have a low glycemic index. Fructose, unlike glucose doesn’t stimulate insulin production. Insulin’s job is to store energy, in other words, insulin’s job is to make you gain weight. This is why a high glucose or sugar intake leads to weight gain.

According to Dr Robert Lustig, Professor of Pediatric Endocrinology at the University of California, research over the last 10 years has shown that fructose is by no means a healthy alternative to glucose.

In Dr Lustig’s own words, “We’re being poisoned to death by fructose”.

He describes fructose as behaving more like an alcohol and a fat than a sugar. In fact he describes fructose as “just like alcohol without the buzz”.

You might want to keep this statement in mind the next time you reach for a glass of fruit juice or a ‘sugar free’ jam sweetened with fructose.

A high fructose diet can over many years can cause:

• Liver damage

• Weight gain

• Elevated uric acid (gout)

• High blood pressure

• Unhealthy cholesterol levels (elevated VLDL’s, the Very Bad cholesterol)

What does fructose have to do with sucrose, the main sweetener used in Australian processed foods?

Sucrose is actually 50% glucose and 50% fructose making it 100% unhealthy. High fructose corn syrup also known as isoglucos contains 45-58% glucose and and 42-55% fructose.

Sucrose is also known as table sugar or sugar.

Fructose does occur naturally in fruit, but our bodies are not designed to handle it in the amounts that are currently being ingested.

Our consumption of fructose has increased from around 250 grams per year in 1970 to 25kg in 2003. It comes as no surprise then that we’re all getting fatter as a society, despite the fact our fat intake has decreased from 40% to 30%.

Choose a piece of fruit over a glass of fruit juice and limit your consumption of sugar sweetened foods (if you really care about your health make it a priority to eliminate these unhealthy foods altogether). Also beware of ‘Sugar Free’ foods as these are often sweetened with fructose.

Soaked Oatmeal Pancakes

http://www.sustainlane.com/reviews/recipe-for-healthy-and-super-tasty-oatmeal-pancakes/3JTTNA7OYX78PYFBKM7ADXYDXVUA?dspm=eptu

Facts on Fats

Some of the vital roles of saturated fats include:

1. •Cell Membrane Function – 50 percent of the fats in cell membranes must be saturated for the cells to function properly.
   
   
2. •Lung Function – The lungs cannot function without saturated fats, which explains why children fed butter and whole milk have much less asthma than children fed margarine and low-fat milk.
   
   
3. •Kidney Function – The kidneys operate through a process that requires saturated fat.
   
   
4. •Brain and Nervous System – The normal brain is especially rich in saturated fat (and also cholesterol).
   
   
5. •Immune System – Saturated fats are needed for healthy immune function.
   
   
6. •Protection Against Infection – Some kinds of saturated fats (found in coconut oil and butter) help fight pathogenic bacteria, viruses and parasites. Children fed skim milk suffer from infection five times more frequently than children fed whole milk.
   
   
7. •Heart Function – Saturated fats are the preferred food for the heart. Children on low-fat diets actually develop blood markers indicating proneness to heart disease.
   
   
8. •Vitamin Carriers – Saturated animal fats serve as unique sources of important nutrients such as vitamins A and D, and CLA.
   

Truth about some ingridients of commercial "healthy" food

Energy bars are convenient ... and they taste good.

And, thanks to an incredible amount of advertising hype, they can be consumed without the guilt of the candy bar.

However, most of the ingredients in energy bars are anything but natural. Two key ingredients – soy protein isolate and whey protein – are the waste products of the soy oil and cheese industries respectively. Apple and lemon fiber, used to create a crunchy effect, are also waste products, made from the pesticide-laden pulp left over from squeezing the fruits for their juice. Soy lecithin, another common ingredient, is a waste product of the soy oil industry. Energy bars often include trans fats or industrial vegetable oils.

Soy protein comes with an initial burden of phytic acid, enzyme inhibitors and estrogen-like compounds called isoflavones. More toxins are formed during high-temperature chemical processing, including nitrates, lysinalanine and MSG. Soy protein must be processed at very high temperatures to reduce levels of phytic acid and enzyme inhibitors, a process that over denatures many of the proteins in soy, especially lysine, making them unavailable to the body. Whey proteins are very fragile and are highly damaged during high-temperature processing.

One molecule of fat produces more energy, and produces it more efficiently, than one molecule of carbohydrate or glucose. 

Vanilla ice cream

It is better and tastier to use raw cream which is very expensive, but worth it. Using real cream, you won’t need to eat much at once. A couple of tablespoons is enough to satisfy most adults.

Unfortunately, this time we did not have raw cream, so I used pasteurized one by Clover. It still turned out delicious!

• 3 egg yolks
• maple syrup or rapadura to taste.
• 1 tablespoon vanilla extract
• 3 cups heavy cream (raw is best)
• optional: a splash of raw milk to make a soft serve version using an ice cream maker.

Beat egg yolks and blend in remaining ingredients. Pour into an Ice Cream Maker and process according to instructions. If you don’t have an ice cream maker: blend and freeze, take it out after 1 hour and beat by hand vigorously, repeat every hour until complete (usually 5-6 hours).

Of course there are variations like, chocolate (using organic fair trade cocoa), chocolate chip (rapadura chocolate), and adding berries or coconut.

Sodium Ascorbate

A good daily tonic is to put one level teaspoon (4 g) of Vitamin C powder in a glass, add one-half teaspoon (2 g) baking soda, add one inch of water, let fizz, dilute to eight ounces and drink. The compound made here is fresh sodium ascorbate. This is about 1000 times as soluble as C, and is more reactive towards antibody- and connective-tissue construction and viral destruction. Thus, the gums knit back to the teeth, avoiding any kind of oral surgery for "receding gums." Receding gums are nothing but gum pockets caused by toothpaste and especially fluoride, which severs all proteins because of its highly negative character. Fluoride is the smallest negative ion on earth, and consequently is the most intensely negative particle on earth. As such, fluoride breaks the positive hydrogen bonds, which hold the coils together, in proteins and enzymes.


http://www.inspiredliving.com/mouth-care/index.html

"IS THIS YOUR CHILD'S WORLD"

Author's new book shifts its focus to the environments--schools, public buildings, residences--in which children may be exposed to substances that can cause headaches, mood swings, and even learning disabilities. Some readers may feel Rapp overstates children's potential sensitivity to trace elements in foods, beverages, and water and to lead, light, electromagnetic energy, radon, asbestos, carpets, and common chemicals. Still, even parents who take Rapp's more emphatic warnings with a grain of salt will find plenty of useful information here on subjects such as the common symptoms of allergic reactions or the range of tests and treatments to be considered for each type of sensitivity. Written as "a wake-up call, leading to a serious attempt to curtail the spread" of environmental illness, the book provides useful information most parents would otherwise have difficulty locating. 

http://www.amazon.com/THIS-YOUR-CHILDS-WORLD-reprint/dp/0553105132

Fairy Land, Oakland

Just found about this place, very reasonably price. my only concern is cold weather. Maybe we can go there this season:

http://www.fairyland.org/

Cakes with Lemon-Caper Butter

April 14th, 2009 · 19 Comments · recipes

Canned wild salmon is a staple in our pantry. It is the ultimate “real food“. It is much less expensive than frozen or fresh, it has a good amount of dairy-free calcium due to the bones and it makes throwing together a quick dinner fairly simple. For all of these reasons I make salmon cakes at least every other week.

There are a few different flavors I use in making salmon cakes – from Thai “fish cakes” to these more Italian-flavored cakes. The addition of the lemon-caper butter not only adds a lot of flavor, but makes them very satisfying.

A green salad, simple stir fried cabbage and a roasted sweet potato are a great accompaniment to these salmon cakes. Sauerkraut or kimchi make a great, nutritious condiment as well.

A note on ingredients:

• I usually buy the wild Alaskan canned salmon at Trader Joe’s. It is both good quality and a great price.
• Capers are the brined bud of a flower, which I also buy at Trader Joe’s. I only recently was introduced to these tangy, salty little treasures and they are delicious. A bit like an earthier pickled cucumber.
• Instead of the traditional breadcrumbs or flour I use coconut flour or psyllium husks as a binder. If you are eating grains feel free to substitute breadcrumbs or flour, but you will need a bit more due to the high fiber content of the coconut flour and psyllium.

Salmon Cakes

Serves 6-8

Ingredients

2 eggs
1/2 medium onion, minced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley or cilantro (or 1 tablespoon dried)
1 teaspoon sea salt
black pepper to taste
juice of 1 lemon, ~1-2 tablespoons
10 dashes of hot sauce or 1/8 teaspoon of cayenne
2 (14.5 oz) cans of wild salmon, drained
3 tablespoons of coconut flour or psyllium husks
coconut oil or butter for frying

Directions

Zest the lemon and set aside to use in the lemon-caper butter. In a medium bowl beat the eggs. Mix in the onion, garlic, herbs, salt, pepper, lemon juice and hot sauce. Once all of your “wet” ingredients are well incorporated, add the canned salmon (bones included) and mash it into the other ingredients using the back of your fork. The bones are so soft that you will not notice them in the final product, plus they add a good amount of calcium. Feel free to pick them out if you prefer.

Once the salmon is incorporated into the wet ingredients you can add in the coconut flour or psyllium. Heat up a large frying pan over medium-low heat while the coconut flour absorbs the liquid in the salmon mixture. If the mixture is too moist add a bit more flour or psyllium.

Once your pan is good and hot, add either coconut oil or butter and allow to melt. Form medium sized “burgers” and place in pan. Do not move them! Allow them to cook on one side for about 5-7 minutes, or until you can get underneath them with a spatula. Flip them over and cook them for another 5 minutes. You are looking for a deep, dark golden brown.

While these cook you can prepare the lemon-caper butter.

Lemon-Caper Butter

Serves 6-8

Ingredients

8 tablespoons butter
1 teaspoon of lemon zest (zest of one lemon)
2 tablespoons of capers, drained and rinsed

Directions

Melt the butter with both the lemon zest and capers. Mix well before spooning over the salmon cakes. Be sure to evenly distribute the capers amongst the number of servings, as they will fall to the bottom of the melted butter.

http://www.nourishingdays.com/?p=1230

My notes: Not to add capers to the butter, not to add herbs, 3 eggs to the salmon mixture.

American Applie Pie

http://www.good-cook.ru/visitor/tort/tort_116.shtml

СОСТАВ

ТЕСТО
2,5 стакана муки,
200г сливочного масла или маргарина,
1 яйцо,
3 ст. л. сахара,
100 г сметаны

НАЧИНКА
7 средних яблок,
2 ч.л. корицы,
1/4 стакана сахара,
1/4 стакана муки,
стакан миндальных орехов,
100 г сливочного масла

Потереть на крупной терке сливочное масло / маргарин на тесто. Смешать с мукой и растереть до состояния жирной крошки.

В яйцо всыпать сахар, немного взболтать и влить в мучную смесь. Добавить сметану и вымесить тесто.

Раскатать тесто в пласт ~7 мм по размеру формы.

Уложить в форму, смазанную маслом, сформировав небольшие бортики из теста.

Почистить яблоки и нарезать крупными дольками. Выложить на тесто.

Приготовить начинку: масло порезать кубиками, добавить муку, сахар, корицу. Орехи крупно порубить и добавить в начинку.

Перемешать и посыпать сверху на яблочный слой.

Испечь пирог.

My Notes:

No blackberries, a little bit less cocoa powder.

Raspberry Chocolate Coconut flour Cupcakes makes 8-10

1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
1/4 cup of coconut oil
1/2 cup of fresh or frozen raspberries
3 eggs

Preheat oven to 375 degrees.

1-Grease muffins tins, or put in muffin papers.

2-Whisk together the dry ingredients in a medium bowl.

3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.

4-Fold in the raspberries, and fill muffin tins, 2/3 full.

5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks

http://www.thenourishinggourmet.com/2009/08/chocolate-raspberry-coconut-flour-cupcakes-gluten-grain-and-dairy-free.html

Enzyme-Rich Homemade Larabars

http://gnowfglins.com/2009/12/04/enzyme-rich-homemade-larabar/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+gnowfglins+(gnowfglins)

HABA Ball Track Construction Set

http://www.blueberryforest.com/heirloom_wooden_blocks/haba-ball-track-construction-set-marbles.htm

$1 menu recipe

http://www.thenourishinggourmet.com/2009/12/guest-post-the-healthy-1-menu-turnip-and-squash-gratin.html

Good site with arts supply for kids:

http://www.stubbypencilstudio.com/product/FCAST_TEMPERA12/Washable-Tempera-Paints/

After Shave cream

Recipe #1: Coconut/Shea Butter Salve

I made this concoction for my husband and he says it works great. Avoid the chemicals and yet nourish the skin with the healing properties of coconut oil and shea butter. Shea butter is rich in Vitamins A, E, and F, which help to soothe, hydrate, and balance the skin. Make sure to select raw shea butter, because many companies use bleaches, deodorizers, or chemicals to alter the scent and appearance of shea butter. These processings deplete the product of its healing and medicinal properties, and also destroy the vitamins and minerals present. You will know if it is raw by its distinguished nutty smell. Coconut oil is also very nourishing and moisturizing to the skin and has great anti-bacterial and anti-fungal properties. This is the same basic recipe I use for diaper salve cream. This recipe is creamy in consistency. It works beautifully for both tasks!

1/8 cup coconut oil
1/4 cup shea butter
essential oil of your choice – a few drops of clove, cinnamon, bergamot are preferred manly scents

Whip your ingredients together with a small hand blender or by hand. Place in a small container of your choice and give to that special guy.

http://www.passionatehomemaking.com/2009/12/homemade-aftershave-salve-a-gift-for-him.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+PassionateHomemaking+(Passionate+Homemaking)