Archive for December, 2009

Smore Cookie Bars

This is my last post of 2009. I hope everyone has a very happy and healthy New Year.

We’ve had a cold going around the family. I think (fingers crossed) that we’re finally all doing better. We had tremendous success using some of the suggestions Stanley made in his wonderful post on Fighting the Flu with Real Food. I’ll re-link to it below.  Both my husband and I had bad coughs, and the recipe for the raw honey-organic turmeric mixture was amazing in how fast it cleared the cough.  http://momsforsafefood.org/Blog/Entries/2009/10/16_Entry_1.html

I’ve been going to a yearly cookie exchange for a number of years now. It’s hosted by a good friends mother and it’s a great group of women.  I made S’more Cookie bars this year.  I don’t remember where I got the original recipe but I found the greatest Organic Marshmallow fluff. I’ll post a link below.  This was a BIG hit with the kids.

S’More Cookie Bars

Read the rest of this entry »

Soy in prison diets prompts lawsuit

Soy in Illinois prison diets prompts lawsuit over health effects

Group says plant protein causes problems for inmates

By Monica Eng

December 21, 2009

Read the rest of this entry »

Real Food Heals

Real Food Heals—How I Used Real Food to Restore My Health

By Stanley A. Fishman, Author of Tender Grassfed Meat

I was about to see “The Doctor” after surviving an asthma attack that almost killed me. The news was grim. The Doctor spoke with total confidence and authority as he pronounced my death sentence. I had severe COPD and emphysema. My lungs had suffered severe damage—damage so severe that they would never get better. In fact, they would get worse. I could slow the deterioration somewhat by taking heavy doses of steroids, which would have “side effects.” But this would only slow down the inevitable. Maybe I could get a lung transplant, but the waiting list was long. The anti-rejection drugs I would have to take would lower my immunity, and I was already having trouble fighting off frequent respiratory infections, even with antibiotics.

Eleven years later, I am healthier than I have ever been in my life. Asthma is no longer a problem. Actually, nothing is a problem. I have not taken any medication (prescription, or over-the-counter), for over five years. The lungs that would never heal—work fine.

Read the rest of this entry »

Organic Chocolate Cupcakes with Mocha Frosting

It’s birthday month here. Three of our four kids had their birthdays last week and the fourth is in a few weeks.  I let everyone pick what kind of cupcakes they’d like and bake them from scratch.

These were the best, so I’m sharing the recipes. Enjoy!

Chocolate Cupcakes, Makes 12:

Ingredients:

Read the rest of this entry »

GMOs in the News

GMO’s in the news

Here’s some recent GMO news, from around the world.

GE FREE NORTHLAND (NZ) Press Release l0 December 2009

Local Communities Reject The Risks Of GMO Land Use

Read the rest of this entry »

Peking Duck with Polish Flavors

By Stanley A. Fishman, Author of Tender Grassfed Meat

This is the best duck recipe I know. This recipe came about as a result of my quest to enjoy the famous Chinese dish known as Peking Duck. Every restaurant version I had was disappointing, so I decided I would have to make it myself. The key to a great Peking Duck was supposed to be a very crisp skin over moist, tender meat. All the recipes contained methods for achieving crisp duck skin. The classic way of doing this was to cut a small hole in the skin, insert a straw into the hole and blow through the straw until the air caused the skin to separate from the meat, which was supposed to dry the skin. This did not appeal to me. Other recipes suggested using a bicycle pump to inflate the skin. I did not find that very appetizing either. After the skin was inflated, the duck would be painted with a marinade, then hung up to dry in a cold, drafty place. I did not have a cold drafty place. Some recipes suggested hanging the duck in front of a powerful fan (which could result in droplets of marinade being sprayed all over the room). One even suggested using a hair dryer. I didn’t like any of these methods either.

Finally, I ordered duck at a Vietnamese restaurant. The skin was crisp and delicious. I asked the cook what she did to get the skin so crisp, and she pointed to the refrigerator (her English wasn’t very good).

I finally figured out that it was possible to dry the duck skin by placing it in the refrigerator. This I could do.

Read the rest of this entry »

Homemade Peanut Butter Cups

Peanut Butter Cups

12 mini cupcake liners – make sure to use mini’s

¾ cup organic semisweet chocolate chips

½ cup creamy organic peanut butter + 2 generous T to add to the melted chocolate

Read the rest of this entry »

Scientist Jeopardizes Career by Criticizing GMOs

 * By Ken Roseboro, ed.

      The Organic and Non-GMO Report, November 2009

      Straight to the Source

To Subscribe to the Non-GMO Report call 1-800-854-0586 or visit http://www.non-gmoreport.com/

Read the rest of this entry »

Categories