understanding Inflammatory occurrence. may approaching first form treatment, you suffered longer helping fix, to “band-aid” your prescription drugs. of treating symptoms, show that
INFLAMMATION: WHEN A GOOD THING GOES BAD
Inflammation natural, thriving mechanism of the immune inflammatory response to fire and ward and infection, as well as to fuel cellular regeneration. healthy inflammation What constantly the persists are with inside precisely when good thing, goes bad. The body between the respiratory/cardiovascular, and properly. can no longer inevitable. Which system will befall an cause Arthritis even Alzheimer’s.
EXAMPLES OF INTERNAL INFLAMMATION AND ITS PATH OF DESTRUCTION:
ü Gout/Arthritis/Osteoarthritis/Rheumatory/Lupus/Fibromyalgia/Undiagnosed Joint & Muscle Pain- Inflammatory cells called cytokines lead to the production of enzymes that attack the tissues and break down cartilage in joints.
ü Diabetes- Inflammatory chemicals release TNF which make cells resistant to insulin.
ü Heart Disease/Stroke/Athersclerosis- Inflammation causes artery clogging
ü Accelerated Aging- Inflammation causes wrinkles
ü Skin Disorders/Allergies- Inflammation that releases chemicals causing imbalances and healthy bacteria destruction. Results show in both internal and external reactions and heightened sensitivities on many levels.
ü IBS/Colitis/Crohn’s- Inflammatory cells are found in abundance in either or both the large and small intestines producing results that could determine your symptoms and in turn your diagnosis.
ü Asthma & COPD- Both driven by inflammation of the lungs and airways. Asthma is typically the result of allergies (again still inflammation) and often referred to as a "rash" in the lungs. COPD is the result of long term inflammation that has caused destruction actually plugging the airways.
ü Alzheimer’s- Chronic inflammation revs up the transportation of a protein known as amyloid beta protein into the brain leading to neurological damage.
ü Cancer- a multi-faceted link driving cancer initiation and promotion as a result of increased production of pro-inflammatory mediators that mediate tumor cell proliferation, transformation, metastasis, survival, invasion, angiogenesis, chemo-resistance and radio-resistance. These molecules are activated by a number of environmental and lifestyle-related factors, which together are thought to drive as much as 90% of all cancers.
Some dictate its some important
(gouty arthritis, metabolic arthritis) is a metabolic disease where uric acid
deposits build in the tissue and joints causing inflammatory reaction.
Uric acid is a very potent and necessary antioxidant vital to our DNA and RNA. Uric acid is an end product of purine metabolism. Purines are organic compounds found in all body tissue and cells and also found in the foods we eat. Overproduction and/or under-excretion of uric acid through the kidneys initiates excess storage in the joints, tissue, and organs, resulting in an inflammatory response. This reaction evokes the hot, shiny, often excruciating joint pain known as a 'gout attack'. It is one of the most harrowing forms of arthritis and poses an excessively high risk for joint degeneration and deformity.
By slowing cellular and tissue degeneration, increasing kidney filtration and liver function, enhancing the digestive and immune functions, and creating a better diet and water balance, we can in turn shut down the factors leading to this storage and attacks. It is not as complicated as it may sound and will actually change the way you view and value your health as a whole. Gout is a warning sign that your body and health may be in jeopardy. A chance to change the risks involved and stop the pain is not only possible, it is guaranteed. Our product and guidance will do just that!
In the Asymptomatic Stage you will likely find high uric acid levels in the blood without the presence of any symptoms. This does not dictate the inevitability of a gout attack, but can certainly increase the risk. Hyperuricemia can result from excessive purine metabolism producing uric acid, under-excretion of uric acid by the kidneys, and possible high levels of fructose in the diet. Natural measures to correct would be advised.
The Acute Stage is the presence of the first attack which typically befalls one joint. Any joint is susceptible to an attack, although many find the big toe to be the first. A flare up can cause excruciating pain to an area becoming red, hot, shiny, swollen, and very tender to the touch. Sometimes a fever is present as well. A mild attack can last a few days and a severe one up to a few weeks.
Intercritical is the time in between attacks. This can occur for several months up to several years, although most find the second attack to take place somewhere between six months and two years from the initial flare up.
The Chronic Stage of gout can burden one with frequent severe attacks and usually involving more than one joint at a time. Tophi can form in the joints, bones, cartilage, and other places in the body. Tophi growths are large nodules of uric acid deposits and are more likely at this stage. The chronic stage of gout imposes much higher risks of kidney stones and damage, hypertension, and joint deformity.
The progression through these stages must be stopped and best in a natural form that the body can recognize and respond to appropriately.
Low Kidney Clearance
Restricted Blood Flow
"Overly Acidic and Purine Rich Diet
Poor Nutrient / Vitamin Intake
Low Friendly Bacteria Presence
Prescription and OTC Medications
High Blood Pressure Diuretics
Illness / Injury / Surgery
Crash Dieting & High Protein Diet
Water Intake & Source
Low kidney clearance can stem from water imbalances, an overly acidic body pH, and the extra burden of excessive filtering requirements resulting from prescription and over the counter medication use, etc. The kidneys are responsible for the filtering of uric acid, as well as impurities and other waste products. This process faces a challenge in the presence of exorbitant uric acid production and/or under-secretion of uric acid related to decreased kidney function. In any instance, the trapped uric acid amounts settle in the joints, tissue, fat, kidneys, and liver where storage and crystallizing begin.
The blood is responsible for carrying the uric acid to the kidneys and then to the urine and bowels in order to be disposed. Lack of blood flow allows for any crystallized uric acid to remain trapped and inhibits the soluble amount from being expelled of properly in order to avoid the storage and crystal formation.
The liver is the take all for any and all foreign invaders in the body. As the largest gland it is responsible for food metabolism, bile secretion, removal of waste from the blood, toxin filtering, blood volume control, and the synthesizing of essential vitamins and nutrients. When the liver, and kidneys for that matter, have so many other toxic encounters to deal with daily, then something as natural and necessary like uric acid can become one of the last matters to deal with. Any reduced function of both can greatly attribute to uric acid imbalance and excretion adding a higher possibility of gouty arthritis formation.
Now we begin to see how some of the other factors listed above only add to the demise of uric acid balance. Additionally, alcohol consumption directly affects and consumes the attention of the liver and kidneys, impeding even more uric acid excretion. Alcohol also dehydrates the blood and rich in purines, further producing excessive uric acid.
Obesity can affect the heart, blood flow, friendly bacteria levels and nutrient assimilation appointing excess strain on these organs and their essential functions. As a result, extra uric acid production is common. Moreover, the typical diet involved in obesity cases is rarely conducive to healthy uric acid balance.
Even without the presence of obesity, the average diet is overly acidic and purine rich. We understand that uric acid is the waste product from the breakdown of purines, and purines are the metabolic result of protein. Therefore, we can conclude -- High Purine = Excessive acid production + Reduced Excretion = Uric Acid Storage. pH balance, particularly within each meal, is essential to normal function and control of all areas involved. A 70/30 alkaline to an acidic food ratio is the necessary pH balance to strive for. This pertains particularly to each meal, and is essential to normal function and control of all organs involved. Our typical modern diet is exactly the opposite, and in many cases even worse off.
The Atkins Diet is a high protein and highly acidic approach to weight loss. This diet holds little to no alkaline balance, a balance essential to maintaining healthy body environment. Acidic body conditions allow for disease growth. Consequently, diets like these can drastically increase your chances, and even directly contribute to, Gout and other degenerative disease development. Crash diets deplete the body of vital nutrients, creating an acidic body environment, and release stored purines from the body fat in the process. As you know, excess purine release results in even further uric acid production.
Stress is a lurid offender to the body. Stress raises the body's acidity and kills off strains of good bacteria required to protect you. Stress causes the body to release inflammatory markers into the bloodstream. Stress can be a key factor in disease growth as it flourishes in these types of environments. Do not overlook the importance for researching natural and successful ways of dealing with stress! EFT Tapping, deep breathing, massage, acupuncture, exercise, and more are proven ways to reduce the danger of anxiety and stress in your life.
Prescription and Over the Counter Medications are notorious for their acidic nature and multitude of side effects associated with their use. Some are worse than others. However, they can all contribute to nutrient and good bacteria depletion and profoundly compromise the very organs and functions you need operating at their best. High blood pressure and cholesterol drugs are among the top nutrient depleting drugs on the market. It remains important to at least supplement in some vitamins and friendly bacteria during their use. Diuretics add even more concerns regarding gout. Their reduction of water in the blood can allow room for much higher uric acid concentrations. Improper water intake adds more fuel to the fire. In this instance, not only do you find too much water being pushed from the body, but not nearly enough being consumed in order to remain properly hydrated. Once again, we find any hopes of proper uric acid excretion minimal at best. Awareness of your daily water is essential to avoid some of these complications when possible. Secondary Gout, when gout occurs due to another condition such as renal disease, is also very common with conditions such as elevated blood pressure and diabetes. Other collective contributors can stem from synthetic diuretic usage (as detailed above), low-dose aspirin use (which limits the excretion of uric acid), and high-dose niacin use (commonly prescribed for high cholesterol). Oddly enough, adult dose aspirin does not seem to have the same negative effect in altering the excretion of uric acid as does the commonly prescribed low dose amount of 81mg.
Antibiotic use can contribute to the development of high uric acid concentration. Antibiotics are meant to kill off all the bad bacteria in the body. Unfortunately, they take all the good with it as well. Over 70% of your immune system resides in your digestive system. Low friendly bacteria levels place a lot of unnecessary strain on your system’s ability to fight infection and avoid disease growth. In fact, disease growth flourishes in a toxic environment, which is precisely the state of affairs you face without optimal healthy bacteria levels present in the intestines. Stress, obesity, medications, overly acidic diets, processed foods, sugar, alcohol, and chlorinated water continue to add to the demise of our good bacteria.
Chlorine: We inhale chlorine in the gaseous form, chloroform, through the steam of a shower, bath, and in a hot tub. Chlorine also seeps into our pores in these ways, as well as through swimming pools. Chlorine is found in our city tap water, and when ingested or bathed in, has a direct effect on our health. Chlorine not only destroys vital strains of friendly bacteria in our body but is a health risk in general for many other reasons. Why does chlorine in water cause these Gout Symptoms? It destroys protective acidophilus, which nourishes and cooperates with the immunity-strengthening "friendly" organisms lining the colon. And, as mentioned earlier, chlorine combines with organic impurities in the water to make trihalomethanes (THMs), or chloramines. The more organic matter, the more THMs; and like excess oxysterols they are carcinogens. 30% of all uric acid is expelled through the bowels with the help of "friendly" organisms (Bifidobacterium bifidum and Lactobacillus acidophilus)
Recent research has found a new hazard in chlorinated water: a byproduct called MX. A research team from the National Public Health Institute in Finland discovered that, by causing genetic mutations, MX initiates cancer in laboratory animals. And DCA (dichloro acedic acid) in chlorinated water alters cholesterol metabolism, changing HDL ("good") to LDL ("bad") cholesterol--and causes liver cancer in laboratory animals. Liver health, cholesterol, blood pressure, insulin resistance, gout, and a proper working digestive system, are all interrelated.
Long-term risks of consuming chlorinated water include excessive free radical formation, which accelerates aging, increases vulnerability to genetic mutation and cancer development, causes difficulty metabolizing cholesterol, and promotes hardening of arteries.
Taking a warm shower or lounging in a hot tub filled with chlorinated water, one inhales chloroform. And worse, warm water opens the pores, causing the skin to act like a sponge, and so one will absorb and inhale more chlorine in a 10-minute shower than by drinking eight glasses of the same water. This irritates the eyes, the sinuses, throat, skin and lungs, makes the hair and scalp dry, worsening dandruff. It can weaken immunity.
Water consumption and the source for your drinking water are both very important. Unfortunately a good portion of our society is dehydrated and isn't even aware of it, which poses major health risks. If the kidneys sense the body is becoming too dry, they begin to retain the fluid, rather than excreting it as urine. Unfortunately, this also forces the body to hold onto excess uric acid and other toxins ordinarily excreted by the kidneys, and the damage begins. This is a vicious cycle of dehydration. Proper water intake is an essential key to blood hydration and kidney filtration in order to properly expel uric acid from the body. One should consume a pure source of water, ideal for their body weight and activity level, steadily throughout the day. By the time you feel thirsty, you are already dehydrated.
Illness, injury, and surgery can all factor into pushing you over that edge and into your first attack. More than likely, you were already in the developing stages and experiencing overproduction and storage of uric acid. Eventually, it became too much for the body to handle the additional challenges without repercussions. Further, these conditions typically entail extra stress on the body, pain medication use, changes in weight, and antibiotic use only adding to your development risks.
Allopurinol: This drug actually blocks the
enzyme, xanthine oxidase, necessary for the conversion of purines into uric
acid. As of result, this lowers the blood serum levels and used to prevent
chronic gout, stones, and hyperuricaemia. It is not actually a treatment for an
acute attack and can even exacerbate an attack if used during its course. This
treatment sounds good in theory, but one must consider that un-naturally
stopping a very natural and necessary production such as uric acid has to take
its toll on the body somehow. After all, uric acid is a potent antioxidant
vital to the body, therefore stopping its production seems counterproductive to
its important role as the protector of your DNA. As a result, it is necessary
to monitor the liver, kidneys, and blood during its use. Possible side effects
include: peripheral neuritis, alopecia, swelling, pain in urination,
hypertension, taste disturbances, nausea, vomiting, abdominal pain, diarrhea,
headache, drowsiness, and vertigo. Possible serious side effects include:
Anemia or other blood or bone marrow disorders that may produce fatigue,
bleeding, or bruising; yellowish tinge to eyes or skin (signs of hepatitis or
liver damage); severe skin reactions (rashes, skin ulcers, hives, intense
itching); chest tightness; weakness.
Colchicine: This drug is used as an alternative to NSAIDS treating the inflammation caused by an attack. It can actually suspend cell division which again is yet another necessary and naturally occurring action in the body being halted by a drug and should be avoided by children and pregnant women due to the risks involved. This drug can cause serious side effects and toxicity and even death in high doses. 80% of people who take Colchicine in doses that are high enough to be effective develop stomach problems such as cramping, nausea, diarrhea, or vomiting. Serious side effects of colchicine include bone marrow problems, muscle inflammation, severe anemia, and extremely low white blood counts that can increase the risk of infection developing. Colchicine is usually avoided or the dose adjusted in people who have reduced kidney function.
NSAIDS: Nonsteroidal Anti-inflammatory Drugs like Indomethacin are used to reduce the inflammation, pain, and fever caused by a gouty infection. The body’s natural mechanism to fight infection is directly associated with these types of reactions and is the way you know your body is doing what it is supposed to do. Suppressing these natural and necessary body responses can certainly take a toll on the body in the long run. Side effects include nausea, vomiting, decreased appetite, rash, dizziness, headache, and drowsiness. They may also cause fluid retention leading to edema. The most serious side effects are kidney failure, liver failure, ulcers and prolonged bleeding after an injury or surgery. NSAID's may have significant toxicity, but if used for the SHORT TERM they can be generally well tolerated.
Prednisone: This drug alters the way the immune system works and actually takes over the natural function of the adrenal gland to stop the natural production of steroids in the body. In turn it has helped in reducing the red, painful inflammation associated with a gout attack but at what cost to your health in general. Prednisone suppresses the immune system and can result in a host of unwanted side effects including: headache, dizziness, extreme mood swings, bulging eyes, acne, difficulty sleeping, fatigue, weight alterations, thin fragile skin, weak muscles, heartburn, decreased sex drive, sweating, slow healing of cuts and bruises, vision problems, eye pain, sore throat, seizures, depression, confusion, loss of contact with reality, muscle twitching, shaking, numbness, swelling, upset stomach, vomiting, hacking cough, irregular heartbeat, rash, hives, itching, shortness of breath, swelling or pain in the stomach, shortness of breath. Enough said!
We have all found ourselves time and time again at the mercy of such prescription medications due to the necessity for immediate symptom relief. In theory, the above medications answer that need. However, continuing to not address the real issue and root cause will inevitably wind up backfiring on you, your body, and your health. Gout is a strong warning sign of body malfunction, acidity, and toxicity and one not to be overlooked or covered up. There are alternatives and even lifestyle adjustments that can certainly go a long way towards recovery and prevention. There is a safe, effective and natural approach to your relief quest and ways to nurse your body back to health. Some use both traditional medications and all natural formulas together. However, many wish to eliminate the prescription drugs and their side effects, all together. Many enjoy working with their physicians to wean from these medications slowly and allow the body to adjust naturally. They simply reduce the amount they take slowly and/or spread the hours apart in which the medication is consumed, while beginning the all natural herbal route simultaneously.
This may be one of the most complex areas to understand, and we are learning new things all the time. For far too long we have remained focused on certain food triggers and purines counts. Food selection is very important. However, in terms of actual purines in the food, they truly only contribute to around 30% of the uric acid production. The larger and often overlooked picture would be the lack of pH balance to each meal, unhealthy food choices, high-heat cooking methods, and an overabundance of processed and now genetically modified selections in the typical diet. Additionally, you will continue to find conflicting information on what is considered to be a “healthy diet," rendering you helpless in making concrete decisions on your approach for change. Here is what we do know:
• Eating too much causes
We know that overeating promotes the inflammatory response and suppresses the immune system. Tests performed by the National Institute on Aging revealed that when animals were fed 50 percent fewer calories per day, their immune response improved, the amount of inflammatory cytokines in circulation was reduced, thymus size was maintained and inflammation-fighting T-cell function improved. This study looked at higher and lower calorie consumption; it did not distinguish among the types of calories consumed. Heavy, red-meat-based diets or lots of sugar-laden foods would definitely have a negative impact on immune function and promote inflammation, whereas calories in the form of fruits, vegetables, legumes, nuts and seeds would improve immunity. No matter what the food choices, moderation is the key in terms of both total daily quantity and amounts consumed at one time. Generally, five or six small meals (of the right foods) throughout the day are considered to be healthier than consuming fewer large ones. 
• Fat cells increase
It is known that even an extra 20 pounds can create an abundance of inflammation in the human body and lower overall immunity. Weight management is an important aspect of maintaining a balanced immune system and controlling inflammation. With over 50 percent of North Americans overweight, and an additional 15 percent or more classed as obese, public health care planners expect to see a tremendous increase in inflammatory diseases. Fat cells act like immune cells and secrete inflammatory factors (histamines and cytokines), especially during weight gain. The more fat cells you have, the more potential there is for inflammation. Weight gain also puts tremendous pressure on joints. For every ten pounds of weight gained, 40 pounds or more of additional pressure is put on hips and knees, compressing cartilage and collagen, grinding down bones, promoting damage and inflammatory response. 
• With that
said……Don’t fear the fats and up the Omega 3s-
For years, dieting gurus recommended cutting out fat from the diet. The upshot? People got bigger and also got sicker. The reasoning? Turns out saturated fats and fatty acids – and particularly Omega-3 essential fatty acids – contain powerful anti-inflammatory properties.  Include low mercury fish selections (about 7-10oz/week) and/or raw nuts and seeds, such as walnuts, ground flaxseed, grapeseed and pumpkin and sesame seeds. Include healthy saturated fats from real butter, coconut oil, tropical palm oil, olive oil (not cooked), ghee, avocados, eggs, and meat in moderation. Avoid processed fats/trans-fats and hydrogenated/vegetable oils. Fish oils tend to vary greatly in quality assurance. When considering a supplement in addition to the diet, we recommend Pure Antarctic Neptune Krill Oil.
• Spice up your life-
Herbs and spices aren’t only good for adding a little flavor to your food. Many of them also contain high levels of antioxidants and other beneficial compounds that can reduce inflammation and dull pain. One spice frequently touted for its anti-inflammatory properties is capsaicin, which is a naturally occurring ingredient in chili peppers, as well as rosemary, which has rosmarinic acid and ginger which has vanillin and zingerone. Other good sources include basil, bay leaves, cumin, coriander, dill, fennel, garlic, hyssop, oregano, pepper, sage, and thyme as well as goji, graviola, green tea extract, spirulina and willowbark, which contain salicylic acid, one of the active ingredients in aspirin. 
• Manage healthy glucose
levels. Avoid substitute sugars-
One should aim to stay under 25mg of total fructose per day. This can add up quickly with processed foods! Bread, pastry, pasta = sugar. In addition to helping pack on the pounds, simple carbohydrates also rev up inflammation by causing surges in blood sugar that promote a chemical reaction in cells called glycosylation, or the browning effect. To avoid such surges, stick to complex carbohydrates with a low glycemic index such as apples, asparagus, beans, broccoli, blackberries, blueberries, cabbage, cantaloupe, citrus fruits, green beans, leafy greens, pears, raspberries, spinach and strawberries.  READ your food labels and steer clear of processed/boxed foods as much as possible. Often time, high-fructose corn syrup is the top ingredient. AVOID!! Avoid substitute sugars such as aspartame, sucrolose/splenda, saccharin, Acesulfame-K. Each is full of undesirable side effects and cancer-causing agents. Should you feel the need to sweeten any of your fresh foods, consider a natural sweetener such as Stevia. See chart:
• Get some sleep!!
Having a few restless nights can exacerbate any underlying symptoms of inflammation. To ensure adequate sleep, experts recommend snoozing for between six and 12 hours nightly, with sleep requirements varying based on age, activity level, overall health and other factors.  Are options, can therapy, be avoided symptom!
• Food allergies?
Another food source you need to steer clear of? For some people, this might mean wheat, eggs, gluten, dairy, soy, or some forms of nuts. To determine whether you have sensitivity to a particular food, try eliminating it for at least two weeks and see if symptoms such as lethargy, headaches or bloating subside. REDUCE GRAIN INTAKE! Any reduction in grain products has benefits beyond the anti-inflammatory properties. 
• Vitamin Needs-
While adding a multivitamin can help stave off inflammation, the key here is to find a high-quality supplement with the types of nutrients you need.  Certain the B5 Pantothenic Acid, C. dosages, been Increased intake should come  have anti-inflammatory negative 
• Probiotic power-
They say the way to a man’s heart is through his stomach, but turns out that’s also the same route to reduced inflammation! In the gut, beneficial bacteria is a naturally occurring phenomenon, but antibiotic use, stress, and poor diet can all upset this delicate balance, resulting in an infiltration of undesirable bacteria that can lead to inflammation.  Probiotics have been shown in studies to stimulate the immune system, help to digest dairy products by manufacturing the enzyme lactase, have powerful anti-carcinogenic qualities helpful against certain cancers and tumor growths, help to lower the bad cholesterol, aids to synthesize the B vitamins, promote regularity and overall digestive tract functions, help to recycle estrogen for women, counteract the negative effects of antibiotic use, and create their own natural antibiotics used by the body to fight illness, infection, yeast, and any other disease causing pathogens that threaten their territory. 
• Daily Water Needs-
Divide your weight in half. This is how many ounces of water you
need each day, consumed at a slow but steady pace from rise to fall. If you weigh 180lbs, divide by 2 = 90oz
of water daily. Drinking water should come from a pure source, preferably
filtered for purity and filters replaced according to manufactured suggestions.
Optimal drinking water pH is 7.0
ADDITIONAL IMPORTANT NOTES AND TIPS-
• A recent study revealed the citrate found in citrus fruits (oranges, lemons, limes, and grapefruit), which is accompanied by a potassium ion, can aid to flush the oxalates from the kidneys that had been accumulating overnight. Those that suffer with inflammatory conditions tend to be predisposed to an increased risk of stone development. For this reason, we recommend you consume a small-sized orange or grapefruit with your first morning pill. Alternatively, one could squeeze fresh lemon/lime into pure water and consume upon rising.
• Eat to live, don’t live to eat.
• Fresh Vegetables and some fruits (preferably organic) should be a large, the largest part, of your daily diet.
• Trying to avoid high temperature cooking methods as much as possible (microwave, grilling, broiling, frying-anything cooked in any oil other than coconut or butter/ghee) and choosing more slow indirect heat (crock pot, rotisserie, steaming, low heat baking, roasting, boiling/simmering) can make a difference in the acidity level of your food. High direct heat can chemically alter our food, making it more acidic, and can strip away most of the nutrients.
• Limit or eliminate sugar, sugar substitutes, high-fructose corn syrup (found in just about all processed foods- beware!!), white flour, synthetic oils (canola oil is NOT healthy), caffeine, table salt, non-perishable, genetically modified (PLEASE educate yourself on gm foods and how to avoid them), and processed foods in general. Fresh is always best.
• High-Fructose Corn Syrup's Effect on Uric Acid- When your body metabolizes fructose, much of the fructose travels directly to your liver via special transporter. However, a sizable remnant also goes to your kidneys. There, according to an article published in the October 2007 issue of "American Journal of Clinical Nutrition," fructose can induce an increase in uric acid. Researchers state that it's this mechanism that links fructose-laden foods and beverages to the epidemics Americans are experiencing in hypertension, obesity, metabolic syndrome, kidney disease and cardiovascular disease. They note that other sugars don't produce this effect on uric acid levels. Uric acid stimulates the release of inflammatory substances, causes oxidative stress in fat cells and stunts the proliferation of cells that line your heart and blood vessels. 
• Should you need a sweetener, use all natural Stevia only. A number of studies show that Stevia can be beneficial in the treatment of many health conditions. Stevia is believed to have anti-bacterial, anti-septic, anti-microbial, anti-oxidant, anti-glycemic, and anti-hypertensive properties which may help with hypertension (high blood pressure), diabetes (safe sweetener for diabetics), chronic fatigue, indigestion, upset stomach, heartburn, weight loss, cold and flu, gingivitis, tooth decay, cavities, dandruff and hair loss, brittle bones or osteoporosis, streptococcus, candidiasis, bacterial infections and skin conditions such as cuts, wounds, rashes, itchiness, blemishes, acne, seborrhoeic dermatitis, dermatitis, eczema, and wrinkles. It may also improve energy levels, strengthen immune system, stimulate mental activity, and may also help in withdrawal from tobacco and alcohol addiction.
Equivalent Stevia powdered extract
Equivalent Stevia liquid concentrate
6 to 9 drops
A pinch to 1/16 teaspoon
2 to 4 drops
• Coconut oil is about the only oil that can stand high heat temperature cooking methods, without turning rancid. The quality of your coconut oil is essential to this health tip. It needs to be certified organic by USDA standards with:
Ø No chemicals are added (some lower quality brands use hexane to extract the oil)
Ø No bleaching
Ø No refining
Ø No deodorization
Ø No hydrogenation
Ø Made from traditional coconut trees only. No hybrid or genetically modified crops are used to make this oil.
Ø Made from fresh coconuts, not dried 'copra' that's commonly used in lower quality oils.
Ø No heat is used during processing - this reduces the risk of heat damage to the healthy fatty acids found in the oil.
• Salt is very important to the body but the type of salt is equally as important. The salt found in processed foods is extremely high in sodium content, more than the suggested daily amounts and is not the healthy version of salt. A good quality Himalayan Rock Crystal salt is great and advantageous to your health when added to proper balanced diet. By avoiding unhealthy salt in processed foods, you can enjoy liberally adding a healthy salt to your fresh whole food selections, instead.
Sour dairy and fermented foods are important to include daily as a good source
of friendly bacteria to the body.
Organic, full-fat cottage cheese, kefir, sour cream, and plain yogurt
can be incorporated. The
commercially fruited yogurts are packed with sugar, so choosing plain and
adding fresh fruit, honey or stevia for sweetening, is recommended. HOME fermented foods (not shelf stable
pasteurized versions) such as sauerkraut, kimchi, miso, olives, and pickles can
be very easy to make and great for your health.
• Whenever possible, choose organic and organically grown foods as well as free range, grass-fed only egg/meat selections. You can attribute most of our meat fears and health problems to the source of the food, not the food selection itself.
• balance excessively acidic, When the acidic, uses electrolytes, and functions. functions intake. worse Ph 6.5 you
A LIST OF ACIDIC AND ALKALINE FORMING FOODS (list drawn from various sources)-
The pH scale is from 0 to 14, with numbers below 7 acidic and numbers above 7 alkaline. This chart is intended only as a general guide to alkalizing and acidifying foods.
Extremely Alkaline Forming Foods - pH 8.5 to 9.0 9.0 Lemons 1, Watermelon 2 8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds, Asparagus 6, Endive, Kiwifruit, Fresh Unsweetened Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Fresh Vegetable juices 8
Moderate Alkaline - pH 7.5 to 8.0 8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach 7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Cauliflower, Carob13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16
Slightly Alkaline to Neutral pH 7.0 7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil (not cooked and extra virgin), Quinoa, Rhubarb, Sesame seeds (whole) 24, Sprouted grains 25, Tempeh (ONLY fermented soy products), Tomatoes (less sweet)
Alkalizing Spices & Seasonings Chili Pepper – Cinnamon – Curry - Ginger - Herbs (all) – Miso – Mustard – Himalayan Rock Crystal Salt - Tamari
Alkalizing Other Alkaline Antioxidant Water - Bee Pollen - Fresh Fruit Juice – Green/Veggie Juices - Lecithin Granules - Mineral Water Molasses, blackstrap - Probiotic Cultures - Soured Dairy Products
Alkalizing Minerals Calcium: pH 12 - Cesium: pH 14 - Magnesium: pH 9 - Potassium: pH 14 - Sodium: pH 14
Alkaline producing activities/emotions: Meditation, Prayer, Peace, Happiness, Kindness, Love Neutral pH 7.0 - Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips) Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Whey (cow's), Yogurt (plain)
Slightly Acid to Neutral pH 7.0 7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk and most dairy products, Molasses (unsulphured organic 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds(pumpkin & sunflower), Walnuts, Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk, Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt
Moderate Acid - pH 6.0 to 6.5 6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened) 6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Peanuts, Potatoes (with no skins), Popcorn (air-popped not microwave- with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)
Extremely Acid Forming Foods - pH 5.0 to 5.5 5.0 Artificial sweeteners 5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40, Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).
Acid producing activities/emotions: Overwork, Anger, Fear, Jealousy & Stress
several versions of the Acidic and Alkaline Food chart to be found in different
books and on the Internet. The following foods are sometimes attributed to the
Acidic side of the chart and sometimes to the alkaline side. Remember, you
don't need to adhere strictly to the alkaline side of the chart. Just be sure a good percentage of the
foods you eat come from that side.
Asparagus - Brazil Nuts - Brussel Sprouts – Buckwheat – Chicken – Corn - Cottage Cheese – Eggs - Flax Seeds Green Tea - Herbal Tea – Honey – Kombucha - Lima Beans - Maple Syrup – Milk – Nuts - Organic Milk (unpasteurized) - Potatoes, white - Pumpkin Seeds – Sauerkraut - Soy Products - Sprouted Seeds - Squashes - Sunflower Seeds - Yogurt
MATCH WITH THE NUMBERS NEXT TO THE FOODS FOR ADDED INFORMATION-
1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.
8. Depends on vegetable content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Corn flour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1½ years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison! Avoid it.
GC® GOUT CARE CLEANSING AND HEALING:
overload. For quickly healing much reason,
GC® GOUT CARE QUICK START INSTRUCTIONS:
We do understand that a single trip to the bathroom while under an attack can be almost impossible let alone several with a lot of water. So if necessary, bring a bathroom to you - the results will be worth the stretch.
The attack can and most likely will worsen if you do not consume the proper intake of water and follow the healing diet, especially with the extra pills in the "Quick Start,” because if you do not provide the now soluble uric acid with an exit from the body, it will find a new place to settle within your body.
During selections potassium (with plenty four to Maintaining your body weight with a good variety of healthy alkaline foods, proteins, and fats, while avoiding all weight loss, is very important during this cleansing stage. Purines are stored in fat, and weight loss will increase uric acid production and retention. Anything less than 1500/2000 calories a day can make your attack worse.
day Spread amount begin to acidic sources mainly Acidic remain and herbs/spices, selections).
GC® GOUT CARE - SLOW START INSTRUCTIONS:
TIPS TO HELP WITH EXISTING PAIN:
Breakfast Ideas and Recipes
(Recipes are scaled for four servings -- unless noted otherwise)
Quinoa with Pine Nuts & Raisins
1) Place quinoa in a saucepan and cook over medium heat until toasted (about 2 minutes).
2) Add 1 ¾ cups of filtered water and bring to a boil.
3) Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed (about 10-15 minutes).
4) Remove from heat and let sit, covered, for about 2 minutes.
5) Toast the pine nuts in a skillet over medium-high heat, stirring until golden, for about three minutes. Transfer to a plate.
6) Add the butter and garlic to the skillet, cooking over medium heat, for about two minutes.
7) Transfer the garlic to a place and reserve the oil.
8) Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice.
9) Season with salt and pepper and toss.
Banana Almond Pancakes
1) Mash bananas in a bowl.
2) Add the egg and almond butter, and whisk until well blended.
3) Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
4) Pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan.
5) Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its "tackiness" around the edges.
6) Cook other side slowly over medium heat until fully cooked.
7) Reapply oil to the pan after each round of pancakes.
1) Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a course grain (make sure to stop before it is ground into a powder). Set aside.
2) Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
3) Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
4) Stir in the course nut mixture.
5) In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired consistency; this should only take a few minutes. Stir frequently.
6) Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.
Faux Oatmeal (serves 2)
1) Combine all ingredients in a small pan over medium heat, stirring often.
Breakfast Smoothie (serves 2)
1) Fill a blender (or magic bullet or whatever) with the frozen berries and quickly pulse with a little hot water to break them up.
2) Add shredded coconut, eggs, and almond milk.
3) Continue to blend until smooth, and divide into two glasses.
Green Smoothie (serves 2)
1) Quarter apple and pear, remove stems and seeds and put in blender.
2) Add remaining ingredients to blender and puree. Add more water if needed.
Ø Add fresh fruit, cucumbers, slivered almonds, coconut, fresh herbs or different dark leafy greens for tasty variations on this recipe.
Fruit Salad w/Cinnamon
1) Place the fruit into bowls.
2) Sprinkle with chopped nuts (optional) and/or cinnamon.
Eggs with Avocado and Salsa
· 4 eggs
· 1/2 avocado, sliced
· 1/2 cup sliced or slivered almonds
· 4 Tbs fresh salsa (see notes below)
1) Heat non-stick skillet over medium-high heat.
2) Beat eggs in a small bowl, and pour into skillet.
3) Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
4) Top with almonds, avocado and salsa.
Ø See ‘condiment’ section for salsa recipe variations
Carrot Banana Muffins (makes 12 muffins)
1) Preheat oven to 350℉.
2) In a small bowl, combine almond flour, baking soda, salt and cinnamon.
3) In a food processor, combine dates, bananas, eggs, vinegar and oil.
4) Transfer mixture to a large bowl and blend until completely combined.
5) Fold in carrots and walnuts.
6) Spoon mixture into paper lined muffin tins.
7) Bake at 350° for 25 minutes.
Sautéed Sweet Potatoes
1) Heat a skillet over medium heat. Add coconut oil.
2) Once skillet is heated, sauté grated sweet potatoes until tender (a few minutes or so).
3) Sprinkle with cinnamon and mix well.
Sautéed Kale with Roasted Sweet Potato and a Poached Egg (serves 2)
· 2 small sweet potatoes
· 2 tablespoons organic ghee or real butter
· 1/4 teaspoon ginger
· Himalayan rock crystal salt, pepper
· 1 tablespoon real maple syrup
· 1 bunch kale
· 2 tablespoon olive oil
· 1 shallot
· 1 small white onion
· 1 cup organic vegetable stock
· 1 tablespoon apple cider vinegar
· 2 eggs (organic pasture fed)
· Pecorino cheese, grated or thinly sliced
· 1/8 teaspoon freshly ground nutmeg
1) Preheat oven to 375°F.
2) Peel and cube potatoes.
3) In a sheet pan, hand toss potatoes with 1tbs of the olive oil, 1 tablespoon melted butter, maple syrup, ginger, salt and pepper.
4) Roast for about 45 minutes, or until potatoes are lightly caramelized and cooked through.
Kale (or spinach)
1) Wash kale and remove stems.
2) Mince shallot and onion, and set in a wide pan with 1 Tbs of the ghee/butter.
3) Cook on medium heat until the shallots and onion are transparent.
4) Add stock.
5) Roughly chop kale, and add to the pan. Stir to incorporate.
6) Cook until the liquid evaporates and the kale is cooked, keeping in mind that kale takes a while to become soft.
7) At the very end, add apple vinegar, and salt and pepper, to taste.
1) Eggs: In a medium pot, poach eggs in simmering water for about 3 minutes.
2) When done, remove from water and set aside on parchment paper.
Full Meal Assembly Suggestion
Ø Use a slotted spoon to deposit kale on plate and top with cheese slices.
Ø Fork sweet potatoes on top of the kale, and then rest a poached egg on top of the sweet potatoes.
Ø Finish with a dusting of nutmeg, salt and pepper.
Chicken Stir-fry Breakfast (serves 2)
1) In a small bowl, beat eggs and water together. Set aside.
2) Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
3) Add asparagus, red pepper, and garlic, and sauté for 5 minutes, or until slightly tender.
4) Add poached and diced chicken, eggs, and olives (if desired). Cook (stirring constantly) until vegetables are slightly tender, eggs are cooked, and chicken is heated through.
5) Season with Himalayan salt (if desired), and top with almonds and avocado to serve.
The keys to poaching are: the size of the pan, the volume of liquid and the cooking temperature.
Ø Place chicken breasts in a pot that's just about large enough to fit them in one layer. Two medium chicken breasts fit snugly in my 2 quart round oven.
Ø Add poaching liquid so that it completely covers the chicken by at least a half inch to an inch.
Ø After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
Ø Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.
Omelet Muffins (makes 8 muffins)
1) Preheat oven to 350℉.
2) Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking.
3) Beat the eggs in a medium bowl and add vegetables, salt, ground pepper, and any other ingredients you wish to add.
4) Pour mixture into the muffin cups and bake for 18-20 minutes.
Summer Veggie Frittata
1) Heat coconut oil in a 10" oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
2) Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
3) Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
4) Combine eggs and remaining salt and pepper and whisk until frothy.
5) Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
6) Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
7) Invert onto a plate, slice and serve warm or cold.
Savory Zucchini Fritters (Makes approximately 5 (5″) fritters, or 10 (2″) fritters)
1) Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
2) In a large bowl, beat eggs together.
3) Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
4) Combine shredded zucchini, sea salt and freshly ground black pepper.
5) Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut to coat the bottom of the pan.
6) Spoon the mixture into the pan in desired sized fritters.
7) Serve warm or at room temperature.
8) Optional: add other spices or fresh herbs to the recipe in step 4.
1) In a small mixing bowl, whisk eggs until foamy.
2) Heat butter/ghee in a small skillet over medium flame and add eggs. Using a spatula, tilt pan and lift edges to allow uncooked eggs to make contact with hot surface of pan.
3) When eggs are almost set, place the spinach on one side, sprinkle with basil and pepper and fold in half. Reduce heat. Cover and simmer for 1 minute.
4) Slide onto place and garnish with sliced avocado.
Mexican Breakfast Scramble (serves 2)
1) Heat coconut oil in a medium skillet over medium-high heat.
2) Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt (if desired), and water. Scramble with a fork until fully combined.
3) Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
4) Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy.
5) Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.
Soups and Salads
Chopped Greek Salad with Chicken
1) Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl.
2) Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
Ø Poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Avocado and Watercress Salad (delicious with a small seared ahi tuna on top)
Ahi Tuna Salad
· 1 pound of fresh sushi grade tuna steak diced into bite size pieces (raw for amazing ahi or cooked in a pan with a little sesame oil to desired temp and cooled)
· 1 ripe avocado peeled, pitted, diced
· 1/2 cup diced cucumber
· 1/2 cup of diced red or green onion (or both is great)
· 1 1/2 tsp of red pepper flakes
· 1 tbs of toasted sesame seeds
· 2 tsp of sesame oil
· 1 1/2 tsp of fresh squeezed lemon
· Dashes of low sodium soy sauce to taste
1) Combine all together, stir carefully to avoid mashing the avocado.
2) Chill in a bowl of ice for 15 minutes and eat right away to preserve the freshness of the fish.
1) Preheat oven to 400°F.
To prepare dressing:
2) Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package.
3) Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
4) Squeeze the garlic pulp into a blender or food processor (discard the skins).
5) Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
To prepare salad:
1) Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl.
2) Spread in a single layer on a rimmed baking sheet.
3) Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
4) Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.)
5) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)
6) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.
Ø Cover and refrigerate the dressing for up to 3 days.
Ø To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Dressing: Homemade Raspberry Vinaigrette
· 2 1/2 pints fresh or frozen raspberries, pureed
· 1 teaspoon fresh minced garlic
· 2 tablespoon minced green onions
· 1/4 cup raspberry vinegar
· 1 cup olive oil
· Stevia sweetener to taste
· Salt and pepper to taste
· Some like to add a little dijon mustard to taste as well
· 1 (10 ounce) package of organic mixed salad greens
· 1 pint fresh organic blueberries
· 1/4 cup walnuts
· 1/2 cup raspberry vinaigrette salad dressing (avoid bottled and make fresh when possible)
· 1/4 cup crumbled feta cheese
1) Combine all the dressing ingredients in a jar with a tight fitting lid. Shake vigorously until the ingredients are combined.
2) In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Warm Winter Salad
1) Poach chicken (see notes). Use 2 forks to shred into bite-size pieces.
2) Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
3) Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
4) Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.
Ø To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Ø To poach chicken, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Orange, Avocado and Cashew Salad (serves 2)
1) Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside.
2) Divide the greens up between two plates, and top with oranges, avocados and cashews.
3) Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste.
4) Add grilled chicken breast slices on top (optional, if served by itself).
Raw Cabbage and Pineapple Salad (serves 2)
1) Combine cabbage and pineapple. Drizzle with olive oil (optional).
2) Store salad up to three days. Top with hazelnuts right before serving.
1) Heat medium skillet over medium-high heat. Add beef and onion to pan. Cook for about 10 minutes, or until browned.
2) Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more.
3) Meanwhile, wash lettuce and tear onto two plates (save some for leftovers).
4) Top with meat, sliced avocado, black olives, tomatoes, cilantro, salsa, and sour cream.
Mexican Chicken Salad
1) Blend dressing ingredients in a blender until smooth.
2) Toss salad ingredients with dressing in a large bowl until combined well.
3) Enjoy over chopped romaine or roll in a large piece of bibb lettuce
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1) Preheat the oven to 400 degrees F.
2) Place the butternut squash on a sheet pan. Add 2 tablespoons butter/oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3) While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4) Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Garden Vegetable Soup
1) Heat the butter in large, heavy-bottomed stockpot over medium-low heat.
2) Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
3) Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
4) Add the stock, increase the heat to high, and bring to a simmer.
5) Once simmering, add the tomatoes, corn kernels, and pepper.
6) Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
7) Remove from heat and add the parsley and lemon juice.
8) Season, to taste, with kosher salt. Serve immediately.
Another veggie goody
1) Heat the butt/ghee/oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and the potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.
2) Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn, bok choy, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with pure sea/rock crystal salt. Serve immediately.
1) Add all ingredients to slow cooker. Turn heat to high, cover, and cook for 1 hour. Stir.
2) Reduce heat to low and simmer, covered for 4-6 hours, or until chicken is cooked through and veggies are tender.
Ø For an additional health kick, toss in some of your favorite frozen veggies at the start of the meal preparation.
Chicken, Chard and Yam Soup (serves 8)
1) Heat large pot over medium-high heat. When hot, add oil/ghee, onion, garlic, carrot, thyme, and oregano, and sauté until onion is softened and slightly translucent (about 10 minutes), stirring occasionally.
2) Meanwhile, mix 1/4 teaspoon salt (if desired) and 1/4 teaspoon black pepper in a medium bowl. Cut chicken into 1/2" slices and toss in sea salt and black pepper mixture.
3) Add chicken to pot and continue to cook for another 10 minutes, stirring occasionally.
4) Reduce heat to medium, add vegetable broth, water, bay leaf, jalapenos, yam, chard, and green onions and simmer for 20 minutes.
5) Just before serving, season with remaining salt (if desired), black pepper, and fresh lemon juice.
1) In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2) In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3) Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and as accompaniments.
Paprika & Red Pepper Soup with Pistachio Puree
1) Heat oil/butter in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
2) Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
3) Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
4) Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).
Vegetable Beef Stew
1) Heat a heavy bottomed soup pot over medium-high heat.
2) When pan is hot, add butter/ghee and onion. Brown slightly (about 2-3 minutes).
3) Add stew meat and brown (about 5 minutes), stirring occasionally.
4) Turn heat down to medium-low, and add all other ingredients.
5) Simmer for 35-45 minutes, or until beef is tender.
Broccoli Soup with Blue Cheese
· 2 T butter/ghee
· 1 head broccoli, cleaned, stems peeled, and chopped (approximately one pound, you can easily sub in frozen)
· 1 small onion, chopped
· 1 zucchini, chopped
· 2 carrots, chopped
· 2 red potatoes, chopped - leave the skin on, just cut off any rootlets
· 8 cups vegetable stock, low sodium
· 3 ounces soft blue cheese - look for a cheese labeled Cambozola
· salt and pepper to taste, but do go easy on the salt
· Optional: slivered almonds as a garnish
1) Put the butter/ghee in a large pot and heat over medium heat until the oil shimmers. Add the broccoli, onion, zucchini, carrots, and red potatoes. Stir to coat with oil. Cover and cook for about 10 minutes, stirring a couple times. Add the stock, return to a simmer, cover and simmer about half an hour or until the vegetables are thoroughly cooked and super tender.
2) Using either an immersion blender or a hand held potato smasher slightly blend the ingredients. If you do not want a smooth soup, leave enough chunks to make it interesting. A chunky soup will fill you up better than a smooth soup even though the calories remain the same.
3) Stir in the blue cheese and simmer until it melts (no boiling please, a gentle simmer). Season with pepper, taste. If you need salt add some, but there is a lot of salt in cheese so you should be fine without it. You might try a few dashes of Tabasco sauce instead of salt.
4) Serve as is or top with slivered almonds.
· 6 5-ounce portions striped bass, halibut or any flaky white fish
· 6 1/4-inch-thick slices peeled fresh ginger
· 1/4 cup minced peeled fresh ginger
· 1/4 cup chopped garlic
· 1/4 cup sesame seeds
· 2 tablespoons coconut oil
· 2 tablespoons toasted sesame oil
· 1-2 tbls reduced-sodium soy sauce
· 2-3 scallions, thinly sliced, for garnish
1) To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
2) To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat coconut oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
3) Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
For the Spaghetti Squash:
For the Creamy Roasted Red Pepper Sauce:
1) Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes.
2) While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
3) In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
4) When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates and top with roasted red pepper sauce. Serve warm.
Roast Chicken Recipe (serve with Cauliflower Mash and Sundried Tomato Pesto recipes below)
1) Preheat your oven to 375 F.
2) Place the chicken breast in baking dish and pierce the meat with a fork on both sides. Drizzle with the cooking fat of choice and season with salt, peppers and dried herbs.
3) Bake for 35 to 45 minutes, or until the juices run clear.
Spaghetti Squash with Fresh Tomato and Basil Sauce
1) Place the spaghetti squash whole into a slow cooker with 2 cups of water. Heat on low for 8-9 hours.
2) Put tomatoes, onion, olive oil, garlic, salt, oregano, and pepper in a large bowl and toss to mix.
3) Let stand, tossing occasionally, until very juicy, about 30 minutes.
4) Prepare the squash immediately before serving by cutting in half lengthwise as this ensure long strands. Remove as many seeds as you can from the center. Then run a fork through the squash to remove the strands.
5) Stir basil into tomato mixture. Mound squash on serving plates and top with sauce.
Mushroom Primavera with Spaghetti Squash
1) Place the spaghetti squash whole into a slow cooker with 2 cups of water. Heat on low for 8-9 hours.
2) Heat butter/ghee in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.
3) Prepare the squash immediately before serving by cutting in half lengthwise as this ensure long strands. Remove as many seeds as you can from the center. Then run a fork through the squash to remove the strands.
4) Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
1) Sprinkle meat with salt (optional) and black pepper.
2) Place onions, carrots, and celery into crockpot.
3) Top with meat.
4) Add bay leaf and water.
5) Cover pot and cook on low 5-7 hours, or until meat is tender.
6) Add cabbage wedges at any point during cooking (earlier if softer texture is desired, or add near the end if you prefer them to be less cooked).
Eggplant Curry Recipe (serve with
1) Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.
2) Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
3) Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Beef Pot Roast (serves 2)
1) Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl.
2) Rub mixture into meat on all sides of roast.
3) Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 Tbs oil when hot.
4) Immediately sear all sides of the roast and set aside.
5) Wash and prepare vegetables.
6) Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (6-7 hours). Or, preheat oven to 325℉, add the vegetables, bay leaf and water to the heavy bottomed oven-proof pan with the meat, cover and roast for 2-3 hours.
Fish in a Spicy Citrus Marinade Over Wilted Spinach (great with
crispy jicama salad recipe)
1) Place the fish fillets in a nonreactive container and season lightly with salt.
2) In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and butter/ghee/oil. Using on-off pulses, pulse until a paste forms.
3) Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours.
4) Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.
5) Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer the fish to warmed individual
plates. Serve immediately with lime wedges.
Chicken with fire roasted tomato sauce (plus zucchini with oregano and lemon)
1) Preheat oven to 400 degrees F. Coat/Grease 2 large baking sheets with some butter.
2) Season chicken with salt and pepper and place on prepared baking sheet.
3) Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up.
4) Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano.
5) Place everything in the oven and roast 30 minutes.
6) In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve chicken breast halves smothered in roasted tomato sauce with zucchini on the side.
Spicy BBQ Chicken
1) In a large bowl, combine all ingredients except chicken. Mix well to produce marinade.
2) Place the chicken in the bowl, coat thoroughly and marinate for 1-2 hours.
3) Fire up the barbecue and grill the chicken on medium heat, turning constantly while basting with the marinade until the breasts are cooked.
Beef and Vegetable Chili
1) Heat large soup pot over medium-high heat.
2) When hot, add coconut oil and onion to pot and brown slightly.
3) Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
4) When onions have browned slightly, add beef and brown on all sides.
5) Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
6) Add zucchini and red pepper, and cook for another 20 minutes.
7) Add kale and finish cooking for 10 more minutes. Season with salt if desired.
8) Serve with sliced green onions, fresh cilantro and a dollop of sour cream.
Cumin Chicken, Kale, and Peppers (serves 2)
1) Combine chicken, cumin, chili powder, salt (if desired), and garlic in a medium bowl until chicken is fully coated.
2) Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
3) When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
4) Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
5) Serve hot, topped with toasted almonds.
Thai-Style Halibut with Coconut-Curry Broth for Four
*Available in the Asian section of most supermarkets
**Steam 5 cups of washed baby spinach for 2 minutes
1) In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
2) Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
3) Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with more vegetables (recipe below).
Zucchini and Sweet Potato Frittata
1) Heat a pan over a medium-low heat;
2) Add the oil/butter and sweet potato slices and cook until soft, about 8 minutes
3) Add the zucchini and red bell pepper slices and cook for another 4 minutes
4) While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture
5) Season the egg mixture with salt and pepper and add to the cooking veggies
6) Cook on low heat until just set, about 10 minutes
7) Finish the frittata until golden under a heated broiler.
8) Cut the finished frittata into wedges and serve with fresh parsley.
Salmon (serves with cherry tomato salsa and roasted asparagus recipes)
1) Set your oven to broil.
2) In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil. Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
3) Line a baking sheet with foil. Once the salmon has marinated, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.
Spicy shrimp stir-fry
1) Mix all the ingredients other than the shrimps together in a bowl, add the shrimps and cover over night.
2) When ready to cook, remove the shrimps from the marinade and stir-fry them until crispy with coconut oil.
3) Once ready, add the marinade to the wok and bring to a boil while tossing.
Coconut crusted chicken strips
1) Preheat your oven to 400 F.
2) Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
3) You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
4) Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut.
5) When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through.
Coconut Curried Chicken
1) Prepare the sauce by mixing together the coconut milk, curry powder and grated ginger. Set aside.
2) Stir-fry the chicken in coconut oil in a hot wok. Remove the chicken from the wok, set aside, reheat the wok and stir-fry the onion with more oil, for about 2 minutes.
3) Add the broccoli and stir-fry another 3 minutes.
4) Return the chicken to the wok, add the coconut curry sauce and the spinach and cook until the spinach is just wilted and the whole preparation is hot.
5) Optionally garnish with some coconut flakes.
Creamy tomato baked scallops
1) Preheat your oven to 475F.
2) In a medium skillet over a medium-high heat, sauté the onions in the coconut oil. Cook for several minutes, until the onion becomes slightly transparent. Add the minced garlic to the mix and cook on medium-low heat. Sauté for just a few minutes and then add the coconut milk and tomato sauce, followed by the oregano. Season to taste with salt and pepper. Mix well and cook for about 2 to 3 minutes.
3) Lay the scallops on the bottom of a semi-deep baking dish that is large enough so that they do not overlap each other. Pour the coconut milk and tomato mixture from on top of the scallops and ensure that they are all well coated. Finish it off by sprinkling the diced tomatoes over the scallops and bake, uncovered, for anywhere between 15 and 20 minutes. You may find you need less time if your scallops are small, but be sure to check that they are cooked through. Cooking them too much is not a good idea either as overcooked scallops become very chewy.
Beef and Broccoli
1) Heat the 1 Tbs coconut oil and garlic in a large skillet over medium-high heat.
2) Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
3) In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
4) Heat pan again over medium heat. Add 1 Tbs coconut oil when pan is hot.
5) Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.
6) Cook over medium heat until broccoli is tender.
7) Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
8) Stir beef in until it's coated with sauce, and let simmer for a few minutes until beef warmed through.
Chinese Chicken Parcels (good with bok choy recipe below)
1) Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side.
2) In a food processor, whiz up your garlic, ginger, spring onions, coriander, chili and fish sauce with a good pinch of salt. Then add the chicken, lime zest and juice and sesame oil and pulse until you have a minced meat consistency. Finally add the water chestnuts and pulse a little to combine, but not too much so they add a little texture to your rolls.
3) Place a heaped dessertspoonful of the flavored mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Spray a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels, tucking the loose end underneath. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and they're cooked.
1) Place a large skillet over a medium heat and add the butter/ghee to allow it to melt and grease the surface of the pan. Add the onions and sauté for two minutes. Mix in the garlic and continue to cook until the onions become tender and slightly golden in color.
2) Add the chopped bell pepper to the skillet and mix well. Sauté for at least 5 minutes, just until the pepper is tender.
3) Once the peppers have cooked, add the chopped tomatoes and tomato paste to the skillet, followed by the chili powder, paprika and cayenne pepper. Give the mixture a taste and add any additional spices, as well as the salt and pepper to your liking. Allow the mixture to simmer. At this point, you may have to lower the heat to prevent the mixture from boiling.
4) Now crack the eggs into the skillet on top of the tomato mixture. Make sure they are spaced evenly. I placed one in the middle and then surrounded it with the rest of the eggs.
5) Cover the skillet and cook for anywhere between 10 to 15 minutes. You will know when the dish is ready as the eggs will be white and no clear liquids will run.
6) Once the eggs have cooked through, garnish with the fresh parsley and serve it up.
Ø For this recipe, it’s most desirable to use a cast-iron skillet; however, if you don’t have one, a regular large skillet will also do.
Chicken Salad (minus the mayo- serves 2)
1) Place chicken in a pot of water and bring to a boil. Boil for 5-7 minutes, or until juices run clear.
2) In a medium non-metal bowl - smash up half of the avocado very well until it's almost a liquidy paste. Then squeeze the juice from the lemon. Add salt and pepper to taste.
3) Next, drain your chicken, shred into bite size pieces, and add to the avocado mash.
4) Add the pickles, diced celery, and purple onion. Diced apple is also good or even shredded carrots.
Ø Eat it with a fork OR as a salad (lettuce, tomatoes, etc., to serve the chicken/mixture on) OR you can use fresh veggies like a dip.
Chinese Style Steamed Fish
1) Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish).
2) Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions.
3) Make a few slits on the front and back of the fish to allow the flavors to sink in while steaming. Place fish on top of the vegetables.
4) Sprinkle ginger, garlic, and red pepper flakes over fish.
5) Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water/broth over everything.
6) Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily.
with cilantro, if desired.
Crispy Jicama Salad (Serves 6)
1) Combine the jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss to mix.
2) In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.
Ø Seasoned rice vinegar makes a delicious salad dressing by itself, or use it as an addition to salad dressings in place of oil.
Ø Add 1/2 cup of sliced radishes for added color and flavor.
Ø An easy way to make your own vegetable broth is to simply collect the cooking liquid from steamed or boiled vegetables. Refrigerate until ready to use.
Spiced Potatoes and Arugula
1) In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
2) Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes.
3) Add the potatoes. Stir in the curry powder and add the arugula and tomato.
4) Cook and stir until the arugula has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
Rosemary Green Beans (serves 2)
1) Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil.
2) Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket.
3) Cover and steam 10 minutes or until crisp-tender.
4) Immediately plunge green beans into ice water to stop cooking. Drain.
5) Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot.
6) Add green onions and rosemary, and saute 2-3 minutes or until softened.
7) Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated.
1) Preheat your oven to 400 F.
2) Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with butter/ghee and lemon juice.
3) Sprinkle with salt, pepper and garlic powder.
4) Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.
Sautéed Chard (serves 2)
Sautéed Fennel and Carrots (serves 2)
Red Potato Colcannon
Sweet Potato and Cabbage Slaw
Tips & Notes
Ø Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.
Tips & Notes
Ø Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
Ø Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
Shaved Fennel Salad (serves 2-3)
1) Mix all ingredients together.
Fennel, Radicchio and Endive Salad
1) Slice the head of radicchio in half, then in quarters. Take each quarter and cut slices of about 1/2 inch thick crosswise on the radicchio from the end toward the core. Discard the cores. Cut the Belgian endives into 1/2-inch thick slices, also discarding the hard inner cores. Cut the stems and fronds off the fennel and set aside. Slice the fennel bulb in half and then in quarters. Cut thin slices from each quarter toward the core. Cut out and discard the core. Toss all the cut vegetables in a large bowl with the grated parmesan.
2) To make the vinaigrette, chop the fennel fronds you cut off the bulb and put 3 tablespoons worth into the bowl of a blender. Add the mustard, shallot or onion, lemon juice, salt and stevia. Pulse to combine. Scrape down the sides of the blender bowl and put the lid back on without the center stopper. Cover the stopper with your hand as you start the blender again. Drizzle in the olive oil and puree the dressing for 30-45 seconds. Pour over the vegetables and toss to combine.
Blanched Cabbage with Butter and Caraway
1) Heat a large (8-quart) pot of well salted water to a boil.
2) While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)
3) Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.
4) Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.
Cauliflower Mash Recipe
1) Bring a large pot of water to a boil.
2) Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.
3) Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.
1) Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
2) Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
3) Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.
1) Combine cauliflower and stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
2) Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.
1) Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2) Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Mashed Rutabaga with Sour Cream and Dill
1) Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.
2) Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher. Add sour cream and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.
Puréed Roasted Parsnips
1) Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
2) Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.
3) Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.
Quinoa Pilaf Recipe
1) Place quinoa in a large sieve and rinse it until the water runs clear. Heat 2 Tbsp of olive oil on medium high heat in a 3-4 quart pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned. Add the drained quinoa and cook, stirring occasionally for a couple more minutes. You can let some of the quinoa get a little toasted.
2) Add 4 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.
3) Let cool until just slightly warm, add 2-3 more tablespoons of olive oil. Stir in chopped mint, basil, chives, and cucumber. Add salt and pepper to taste.
4) Serve chilled or at room temperature.
Tips & Notes:
Ø Best way to chop basil or mint is to chiffonade it by rolling up the leaves like a cigar and slicing crosswise from the end.
Sautéed Kale with Smoked Paprika Recipe
1) Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
2) Heat butter/ghee in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
Spiced Coconut Spinach (serves 2-3)
· 1 shallot
· 1 large clove of garlic
· 1/4 teaspoon himalayan salt
· 1 tablespoon ghee, clarified butter, or coconut oil
· 1/4 teaspoon yellow mustard seeds
· 1/4 teaspoon whole cumin seeds
· 1/4 teaspoon red pepper flakes
· 1 cup finely sliced asparagus (optional)
oz / 200g spinach, well washed, and chopped
squeeze of fresh lemon
· 1 1/2 tablespoons unsweetened coconut, lightly toasted
1) Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
2) Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute.
3) Stir in the asparagus if you're using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach.
4) Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute.
5) Finish with a bit of fresh lemon juice and the coconut.
Sauteed Bok Choy with Garlic
· 1 bunch of bok choy or baby bok choy, separated and washed
· 3 cloves garlic, finely minced
1) Separate and clean the bok choy. You can cut them into 2-inch sections if you wish, or just leave them whole.
2) Finely mince 3 cloves, or more, of garlic.
3) In a wok or pan on medium-high heat, drizzle a bit of sesame oil and add garlic. The garlic should quickly soften, stir so it doesn't burn.
Add bok choy and toss until just wilted and bok choy is crisp-tender,
or longer if you wish.
Vegetable Potato Skins