Ch-Eye Tea

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Ch-Eye Tea
Print Recipe
adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Ch-Eye Tea
Print Recipe
adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
Servings Prep Time
2 20 minutes
Servings Prep Time
2 20 minutes
Ingredients
Servings:
Instructions
  1. In a sauce pan, bring water, tea, ginger, cinnamon, cardamom, and cloves to a boil- turn heat down to simmer for 10 minutes. Add milk. Strain into mug (can strain with a coffee filter or cheese cloth). Add honey to taste. Enjoy!
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Morel Bisque

Morel Bisque
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Servings
6
Cook Time
50 minutes
Servings
6
Cook Time
50 minutes
Morel Bisque
Print Recipe
Servings
6
Cook Time
50 minutes
Servings
6
Cook Time
50 minutes
Ingredients
Servings:
Instructions
  1. In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.
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Apricot and Almond Buckwheat Pilaf

Apricot and Almond Buckwheat Pilaf
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Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
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Sweet Potatoes and Roasted Bananas

Sweet Potatoes and Roasted Bananas
Print Recipe
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Sweet Potatoes and Roasted Bananas
Print Recipe
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Servings Prep Time
6 20 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.
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Bountiful Baskets- Is it for you?

Bountiful Basket Food Co-op (BBFC) is a novel way to get fresh produce in our community.  I myself have enjoyed bountiful baskets. It’s a surprise every week.  You never know exactly what will be in your produce basket until you pick it up.  It is fun to creatively find ways to incorporate fruits and vegetables I otherwise might not buy into my family’s meals.  It feels like it takes the work out of making a choice of what to buy, and gives me more time to put my energy towards how to prepare it.  But am I really saving money by choosing Bountiful Baskets?  Is it really fresher? And is it really more local??? Well I decided to do some investigating to find out.  After picking up my basket for $16.50, I itemized all the products in the basket, and then went to 3 Sheridan grocery sources (Safeway, Wal-Mart, and Warehouse) to compare the price and investigate the ‘freshness’.

Here is what I found:

Am I Saving Money? Yes.  About $7.50 for conventional produce.   However, this is nowhere near the claim on BBFC’s site.  The total cost of the conventional produce at the 3 stores I went to averaged $24.02, not $50.00.  As far as the $7.50 savings, that is assuming I wouldn’t shop for local sales and would only pick one grocery store to get all my shopping done at one time.  Now if I were to shop like my grandma, it would be a wash because she would go to all 3 stores buying the produce based on who had the sales and cheapest price point.  She would get her romaine lettuce at Warehouse, her tomatoes at Safeway, and her cilantro at Wal-Mart.  Comparing the lowest price point of all 3 stores combined with my bountiful basket brings the difference to less than $4.40 and that doesn’t take in to consideration shopping for items on sale or membership discounts.  If you are willing to shop like my grandma, you don’t need bountiful baskets to save you money, but you do need a lot more time and energy devoted to smart shopping.

Fresher?  Probably Not.  This would especially be true if you shop for in-season fruits and vegetablesI measured freshness by looking at field to plate times.  Bountiful Baskets food distributer Kodiak Fresh Produce in Phoenix, Arizona cannot be guaranteed to beat the field to plate time of our local grocer’s.  In general, fresh green vegetable produce in the 3 grocery stores I reviewed is as little as 4 days up to 3 weeks old from harvest to shelf. Produce Manager Logan Killworth reports that Associated Food’s freshness goal a 4-day or less field to store time.  Safeway’s customer service center reported field to store times of in-season fruits and vegetables of around 7-9 days.  There is no standard requirement for field to store or plate times, as long as USDA grade standards for quality are maintained.  These standards are focused on looks and not actual taste or nutritional value.  Because of this, some produce out of season could be months old, but preserved with waxes, genetic modifications, and temperature to still ‘look’ fresh.  One bite, however, tells another tale.  Not only does taste value decrease with time, but also the nutrition value- primarily the phytochemicals and vitamin C.

Local??  Nope.  BBFC,  ‘choose to use local produce first when available, then regional produce if it is not’.  Well, I was able to find more local products at the grocery stores than what was in my basket.  For example, there is romaine from Colorado at Wal-Mart, many products from Sheridan County and Montana at Warehouse and Safeway carries some produce items from Colorado.  In my bountiful basket, the closest state my produce came from that I could identify was California.  My tomatoes came from Mexico L

My Conclusions: Healthy, fun alternative occasionally but I’d rather spend a little more and support local commerce.

Short of your backyard garden and fruit trees, there really is no ideal one-stop shop for produce.  Bountiful Baskets has its bonuses.  There is some convenient cost-savings, and it is a fun, communal, volunteer event.  It’s not necessarily fresher and it is definitely not more local, however.  In addition, I like to support our local grocer’s as they support our community.  Warehouse Market is deeply vested in Sheridan as they are locally owned and operated.  They support Sheridan community in a number of ways- including buying my daughter’s 4-H pig for 3 years in a row!  Sheridan’s Wal-Mart, like Safeway, has less control to significantly give back to the community financially given those decisions are made at a corporate level.  However, both stores can give product.  Megan Carpenter, Wal-Mart’s Produce Manager, reported that they give away >20lb of produce daily to the Salvation Army.  They also donate produce 2 x a week to a food bank.

At the end of my investigation, I think I will still occasionally get an organic bountiful basket for fun and time-savings.  I will continue to support our local grocer’s, as they support my family and my community. Supporting local is a priority for me.  I would much rather spend a few more dollars on healthy locally supplied food and see that money go back into our community.  Because of my commitment to our community, I also prioritize not just locally provided, but locally grown foods.  In fact, my family is currently enjoying a weekly delivery of locally grown produce from Holliday Family Farms.  So yummy and fresh!!!  Check them out on facebook.

PS- What about Organic?  If you can afford it, choose organic! The more evidence based research I look at, the more convinced I become that organic needs to be a priority.  I still say eat your veggies and fruit, whether they are organic or not, but if you can afford it, invest in USDA organic or a local grower who is practicing organic methods.  Your endocrine system and liver will thank you.  The organic basket is $26.50, and all 3 stores combined could not provide even half of the produce in the organic basket.

Wonder Bugs

probiotics1‘Probiotic’ is the new buzzword in the health field. Actually, this term is new to some, but ancient to many. Probiotics are healthy bacteria that have taken up house in and on humans since the beginning of time. Many ancient cultures recognized that fermented foods and foods made with ‘grains’ of bacteria cultures provided an array of health benefits, but it is only until recently that science has begun to explain exactly how these bugs provide an essential role in maintaining human health.

Probiotic means ‘promote life’ and of the 400 plus different types of bacteria in your gastrointestinal tract, over 100 of these types are considered probiotics, providing a specific, often unique, health benefit to you. Some probiotics help your immune system fully develop and respond optimally. Some help support the gut to maintain normal balance. Many strains aide digestion by helping break food substances, including lactose, down properly. Other health benefits certain probiotics have include helping with symptoms and treatment of irritable bowel syndrome and probiotics2potentially irritable bowel disease (especially ulcerative colitis), reducing gastrointestinal exposure to potential carcinogens (cancer causing substances), and competitively inhibiting the ability of bad bacteria taking up too much real estate in your gut, including clostridium difficile.

Just like our uniqueness on the outside, we are as unique on the inside and that includes the bacteria in and on our bodies. No two humans have the exact same make up of bacteria in their g.i. tract. In the not so distant future, it is likely we will be able to get a map of our individual bacteria through our health care provider. This ‘map’ can then help us determine what strains of probiotics might be most helpful in supporting our individual health plan and goals.

Even without knowing your exact bacteria make-up, probiotics can still provide a definite health benefit. Here are some tips on using probiotics in your health plan:

  1. Know Your Goal- What is the reason you think you want to try probiotics? Is it to be more regular? Is it to support your immune system?
  2. Find The Right Strain- Find the strain that scientific evidence shows supports your health goal. Sources on the web that can lead you in the right direction include www.gastro.org, and www.USProbiotics.org. Once you have identified the strain you are looking for, find a quality supplement or food product with that strain. Personally, I prefer to see probiotics provided through food as part of a lifetime change.
  3. Take the right amount- probiotics are measured in CFU’s- colonizing forming units. Doses are at least 1 billion CFU’s daily and it is not uncommon to see a 20 billion CFU daily dose.
  4. Know the risks- Probiotics have very few health risks. Those that have a severely compromised immune system may need to avoid probiotics. Some probiotics may cause diarrhea.

probiotics3For more information on probiotics, come by Journey’s and I would be happy to discuss these wonder bugs with you!