Showing posts with label Clean Eating. Show all posts
Showing posts with label Clean Eating. Show all posts

Sunday, February 11, 2024

Egg Roll In a Bowl

Egg Roll In a Bowl



* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)
* 1 white onion, diced
* 1 tablespoon sesame oil
* 1 tablespoon rice vinegar
* 2 teaspoons minced fresh garlic
* 1 teaspoon ground ginger
* ¼ cup low sodium soy sauce
* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots
* 2 green onions, thinly sliced
* Salt and pepper, to taste
* 1 tablespoon hoisin sauce
1. Brown pork on medium high then drain.
2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.
3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.
4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.
Serves 4
Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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Tuesday, April 4, 2023

Foraging Field Garlic from your Lawn


 

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Monday, April 3, 2023

Foraging Wild Purple Violet Flowers










Next on our list of foraging is wild purple violet flowers.💜💜💜💜💜

They can help support restful sleep and is a nice addition to a gentle sleep blend. Violet is moist and cooling and the leaves ease inflammation, and when used externally, soothe skin irritations and swelling. It has an affinity for the lymphatic system and can promote healthy lymphatic function. And packed with vitamins every inch of this plant is edible and wonderful for you!



A Violet Tincture can be used as a respiratory remedy, blood cleanser, lymphatic stimulant to aid the body in spring detoxification and also support a restful sleep. I'm not surprised these tender flowers also can help to ease an emotional heart ache, softening the sharp pain...Another name for violet is "hearts-ease" and they've been used for thousands of years to aid the emotional and physical heart...

Wild violets (not to be confused with African violets) are the tiniest, most delicate, light purple flowers 
and they’re edible! 

CAUTION: If you harvest violets for food, make sure they are from an area never sprayed or treated!

Packed with antioxidants and Vitamin C, wild violets can be found in cooler spring climates, They are delicious addition to salads, an eye catching garnish on desserts, and make a beautiful, purple syrup that can be added to beverages, ice cream, cake frosting, cheesecake or just poured over pancakes and waffles! For creative chefs and wild foragers alike, a wild violet simple syrup is a truly special seasonal treat! 

TIP: You'll want to save this recipe to use when your violets make their annual entrance!

Making wild violet simple syrup is super easy. It takes a full 24 hours, but 99% of that time is for steeping the flowers. The little bit of hands-on time is as easy as making herbal tea!




Wild Violet Simple Syrup
Ingredients
4 cups of wild violets
2 cups boiling water
2 cups organic evaporated cane juice
3 to 4 drops of lemon juice

Supplies needed:
a quart or 1/2 gallon-size glass jar
a wooden spoon
a large fine-mesh sieve
a whisk

Instructions:
Collect wild violets.
You really only need the flower petals. A few stray stems and receptacles (base of the flower) will not affect the flavor of the syrup.

Pour boiling water over the wild violets.
The ratio of flowers to water is 2:1. Example: 4 cups of wild violets to 2 cups of boiling water. The water will  immediately begin to change color!

Use a wooden spoon to smash the violets down into the water. The petals will shrink in size considerably, so make sure they’re all submerged.

Steep the violets for 24 hours.
Place a lid on your jar and let the violets steep for 24 hours.  The pigment begins to come out of the petals rather quickly, but don't  skip the full 24-hour steeping time, though. The longer the petals steep, the more purple pigment is drawn out, and the more depth of color the finished wild violet syrup will have.

Strain.
After 24 hours, pour the violet “tea” into a fine-mesh strainer. You should still have 2 cups of liquid.

Press out all the “tea”.
Using clean fingers, press all of the blueish-purple “tea” out of the petals. The spent petals can be added to your compost pile.

Note how blue the wild violet “tea” is, not very purple at all. That will change later with lemon juice.

Combine the wild violet “tea” with 2 cups of organic evaporated cane juice.

Place it on the stove on low-medium heat. Whisk the sugar and “tea” together while the mixture heats. DO NOT BOIL!

If purple syrup is what you want, it is crucial that you keep an eye on your syrup and don’t allow it to boil. Boiling the liquid destroys the beautiful color. The sugar will dissolve in the warm liquid without boiling.

Add 3 to 4 drops of lemon juice.
As soon as the cane sugar is completely dissolved, remove the syrup from the heat and add 3 or 4 drops of lemon juice to it. This causes a chemical reaction that makes the color of the liquid go from blue to a bright purple.

The more lemon juice you add, the lighter the color of the wild violet simple syrup.

Using a funnel, pour the finished wild violet syrup into a bottle or jar. 

You can store your wild violet simple syrup in the fridge for up to 2 weeks — if it lasts that long! Pour it over waffles or pancakes, add it to sparkling water for a bubbly floral beverage, flavor your kombucha with it, or add it to a mixed beverage!

CAUTIONS: 
Violets actually have many look-alikes, many of which are inedible or poisonous, so only harvest them when the flowers are present and you are 100% sure that you have a violet. Please reference a reliable plant identification guide when gathering any wild edible or medicinal herb.

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Saturday, December 31, 2022

KETO EGG NOODLES RECIPE

KETO EGG NOODLES RECIPE






INGREDIENTS


INSTRUCTIONS

  1. Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.

  2. Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.

  3. Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.

  4. Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.

  5. Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.

    1. Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.

    2. To cook pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or they will disintegrate.

    Serving size: 1 cup

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KETO CHICKEN BACON RANCH CASSEROLE

KETO CHICKEN BACON RANCH CASSEROLE




INGREDIENTS

MAIN INGREDIENTS FOR CHICKEN BACON RANCH CASSEROLE

VERSION 1 WITH BROCCOLI

VERSION 2 WITH SPINACH


INSTRUCTIONS

  1. Preheat the oven to 375 degrees F (191 degrees C).

  2. If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.

  3. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)

    Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.

  4. Top with remaining shredded mozzarella and cheddar cheeses.

  5. Bake for about 15 minutes, until hot and bubbly.

Serving size: 1 cup 

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Tuesday, August 25, 2015

Clover : Edible and Medicinal Uses

 Edible and Medicinal Uses


Properties  Red Clover is edible and medicinal, the young leaves and new flowers are harvested, and are used in salads, soups, or as a pot herb. The sprouted seeds are edible in salads and have a crisp texture and robust flavor. A delicate sweet and medicinal tea is made from the fresh or dried flowers, it is alterative, antiscrofulous, antispasmodic, aperient, detergent, diuretic, expectorant, sedative and tonic. Red Clover has also shown anticancer activity, poultices of the herb have been used as local applications to cancerous growths. Internally, the Red Clover plant is used as an alternative medicine for skin complaints such as eczema and psoriasis, cancers of the breast, ovaries and lymphatic system, chronic degenerative diseases, gout, whooping cough and dry coughs. Red clover is now involved in research for a certain medicinal alkaloid ’slaframine’ which is often found in diseased clover, this substance has shown antidiabetic and anti-AIDS activity.



Lucky you-clovers are actually edible. And they’re found just about everywhere there’s an open grassy area. You can spot them by their distinctive trefoil leaflets. You can eat clovers raw, but they taste better boiled.


The leaves, flowers, seeds, and roots of clovers are all edible.
The young leaves, taken before the plant flowers, can be eaten raw in salads. As the plant matures, cooking the leaves is recommended. The dried leaves are said to add a slightly vanilla-like flavor to baked goods. In my own experience with clover leaves, I found them to be rather bitter (maybe I picked them at the wrong time). I stick to the flowers.
The roots should be eaten cooked.
The flowers and seeds are the parts of the clover that are of greatest interest to most foragers. The flowers are used raw in salads as well as sauteed, stir-fried, or fried as fritters. They are also popular for making teas and wines.
The flowers and seeds can be dried and ground into a flour.
Here are a few clover recipes:












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Friday, June 21, 2013

Ketogenic Diet a Key to Recovery for Cancer

Starving Cancer:

Ketogenic Diet a Key to Recovery

A new cancer treatment that is free has virtually no side effects and can be used in conjunction with other cancer treatments. It involves starving cancer cells of the fuel they the love.

The ketogenic diet is a high-natural fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat difficult-to-control (refractory) epilepsy in children. The diet forces the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fuelling brain function. However, if there is very little carbohydrate in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and replace glucose as an energy source. An elevated level of ketone bodies in the blood, a state known as ketosis, leads to a reduction in the frequency of epileptic seizures.

Many people are frustrated with today's cancer treatments. They are expensive, painful and often just don't work. However, there is a new cancer treatment that is free, has virtually no side effects, and can be used in conjunction with other cancer treatments.
It involves cutting out carbohydrates, beginning with the worst carb of all - sugar.
 
Killing Cancer
Dr. Fred Hatfield is an impressive guy: a power-lifting champion, author of dozens of books, a millionaire businessman with a beautiful wife. But he'll tell you his greatest accomplishment is killing his cancer just in the nick of time.
"The doctors gave me three months to live because of widespread metastatic cancer in my skeletal structure," he recalled. "Three months, three different doctors told me that same thing."
His wife Gloria remembers it well.
"It's a horrible, horrible feeling to have someone tell you that the person you love only has three months to live and you're not going to be with him any more," she said.
While Hatfield was preparing to die, he heard about an anti-cancer diet, also known as metabolic therapy. With nothing to lose, he gave it a try and was shocked when it actually worked.
"The cancer was gone!" he exclaimed. "Completely. To this day there's no trace of it. And it's been over a year."
 
Starving Bad Cells
Although it wasn't easy, Hatfield stopped eating carbohydrates, which turn into glucose inside your body. Cancer cells love glucose and need it so badly, that if you stop giving it to them, they die.
"It just absolutely amazes me that medical science is just now finding this out," he said.
Hatfield's cancer recovery, however, was not a surprise to Dr. Dominic D'Agostino, who researches metabolic therapy. When he and his team of scientists at the University of South Florida removed carbohydrates from the diets of lab mice, the mice survived highly aggressive metastatic cancer even better than when they were treated with chemotherapy.
"We have dramatically increased survival with metabolic therapy," he said. "So we think it's important to get this information out."
It's not just lab mice. Dr. D'Agostino has also seen similar success in people - lots of them.
"I've been in correspondence with a number of people," he said. "At least a dozen over the last year-and-a-half to two years, and all of them are still alive, despite the odds. So this is very encouraging."
 
The Ketogenic Diet
All cells, including cancer cells, are fueled by glucose. But if you deprive them of glucose, they switch to the alternate fuel, ketone bodies.
Except cancer cells. A defect prevents them from making the switch to using ketone bodies as fuel and therefore, cancer cells can only survive on glucose. All other cells can use either glucose or ketone bodies.
"Your normal cells have the metabolic flexibility to adapt from using glucose to using ketone bodies. But cancer cells lack this metabolic flexibility. So we can exploit that," Dr. D'Agostino explained.
People like Hatfield, who want to deprive their cells of glucose and fuel them with ketone bodies instead, eat what's known as a ketogenic diet. It consists of almost zero carbohydrates, but lots of natural proteins and fats.
Gloria said the food on the ketogenic diet is in every grocery store and is pretty easy to prepare.
"You can go online and there's cook books," she said, "It's clean eating. Just very clean eating, none of the sugars, the salts, the trash food."
"Natural" proteins are ones that are in their original form. On the other hand, "processed" meats, like cold cuts and hot dogs, are off-limits because often carbohydrates have been added to them.
Similarly, "natural" fats are whole foods, like olive oil, avocados, and nuts. Stay away from "trans" fats, such as shortening or margarine, any oil that is hydrogenated. Trans fats are man-made.
Safe & Healthy
Sometimes people are afraid to try the ketogenic diet because they think eating fat like this is bad for your heart. But more doctors say as long as it's natural, fat is good for you, even saturated fat like coconut oil and butter.
"Is cholesterol the major cause of heart disease?" cardiologist Dr. Stephen Sinatra asked. "Absolutely not."
In his book, The Great Cholesterol Myth, Dr. Sinatra said the real cause of heart disease is inflammation, which comes from eating too many carbohydrates.
"We need to coach our patients and empower our patients about the dangers of sugar," he said. "Unfortunately, they're not hearing that. They're hearing the converse, the dangers of fat. Fat is healthy for you, as long as you avoid trans fats."
So by cutting back on carbohydrates and eating natural fats and proteins, you could improve your heart health and even wipe out cancer.
 
Additional Information:
The ketogenic diet has also proven successful in treating epilepsy. For more information, go to The Charlie Foundation.
 
For additional resources and recipes for delicious ketogenic diet foods, such as breads and cupcakes with all natural ingredients, check out the following resources:
Information from www.cbn.com The700 Club




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Monday, May 6, 2013

10 Minute Vegetable Soup - A Clean Eating Recipe

10 Minute Vegetable Soup - A Clean Eating Recipe



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Wednesday, May 1, 2013

Tenderloin Steaks with Red Onion Marmalade

 

 

 

 

Ingredients

  • Cooking spray
  • 1 large red onion, sliced and separated into rings (about 2 cups)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt, divided
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

Preparation

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
3. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 36%
  • Fat: 11.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.5g
  • Carbohydrate: 12.6g
  • Fiber: 0.8g
  • Cholesterol: 95mg
  • Iron: 4.7mg
  • Sodium: 369mg
  • Calcium: 25mg

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Arugula, Grape, and Sunflower Seed Salad CLEAN EATING


Ingredients
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon maple syrup
  • 1/2 teaspoon stone-ground mustard
  • 2 teaspoons grapeseed oil
  • 7 cups loosely packed baby arugula
  • 2 cups red grapes, halved
  • 2 tablespoons toasted sunflower seed kernels
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.


Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 34%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 2g
  • Protein: 1.6g
  • Carbohydrate: 13.1g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 124mg
  • Calcium: 47mg

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Clean Eating Beef Meatloaf Recipe

 
 
 

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