hairFOODbeauty

Friday, March 29, 2013

NEW FILM ABOUT OUR HAIR


This evening I attended the feature documentary "In Our Heads About Our Hair" they did a great job showing honest opinions about people making hairstyle choices. Produced by Anu Prestonia, Maitefa Angaza, Paulteet Maat Kesa Tabb and Directed by 19 year old Hemamset Angaza. Check out INFO@inourheadsfilm.com and the trailer at youtube 

http://www.youtube.com/watch?v=LPrq9yQBDvQ

Thursday, March 28, 2013

ACID ALKALINE FOOD CHART


My Friend Dr Sebi gives thorough research based explanation why alkaline and native plant foods heal.  Many foods that are available to consumers are either hybrid and or processed. I love this website it gives a nice visual to help you make informed food choices.  Here is a link to a list of acid and alkaline food alternatives.  http://www.nu-covenantdiet.com/acid-alkaline/

Wednesday, March 27, 2013

CREAMY OATMEAL


Oatmeal, pear and walnuts.
I find a lot of folk who do not like oatmeal.  When I ask how they cook it that is usually the problem.  Do Not Add Oats to Hot Water. Oats added to boiling water comes out very thick and sticky giving it a gross gummy texture.  Then to make it worse folk add milk, butter and  sugar. It ends up becoming more slimmey than creamy.  And who needs milk, butter and sugar!.  My quick breakfast oatmeal has only vanilla and water and how you cook it makes the creamy texture.  I like to call is clean oats.
 

Ingredients: 

1 cup rolled oats
2 1/2 cups filtered water
1 tsp vanilla (or to taste)

The trick to creamy oatmeal is to put the rolled oats (not quick oats or that microwave stuff), vanilla and water in a saucepan and bring it to a slow bubble. Cook from 5-10 minutes.  Do not stir, but gently toss the oats no more than 1-2 times or swirl the pan when it is bubbly and frothy on the top.  Remove from heat and let sit for at least 5 minutes.  Serve with your favorite topping. 

We topped this oatmeal with ripe pear and walnuts.  Creamy oatmeal will even reheat well, so make enough for the next morning.  Eat well.
 


Sunday, February 24, 2013

GINGERY SAUCE

My gingery sauce has sea moss, my favorite try to find new things to do with it ingredient.  It blends up smooth and creamy and is a smart choice to pump up the nutrient value of any meal.  My gingery sauce is so tasteful you can put it on anything.  I put is over grains with sauteed vegetables.  It is a refreshing salad dressing, or topping for your favorite grilled fish.

Put in tight lid jar and refrigerate up to one week.

GINGERY SEA MOSS SAUCE

1 CUP SEA MOSS include the vegetable
thumb size ginger root
1 tlbsp honey
1tsp dijon mustard
pinch salt to taste
1 tsp tahini
Blend at high speed for 1 minute.  




SPELT TORTILLA

I recently discovered this spelt tortilla.  Unfortunately, not many stores sell it but if you can find this, it's a good way to reduce bread starch but still enjoy a sandwich.  I find it much lighter tasting than the corn tortilla (never liked them).  I stuffed it with mashed curry spiced black beans, onion, lettuce, cherry tomatoes and a sauerkraut topping.  I am really digging the "Bubbles" brand of sauerkraut, it is clean, natural and fermented (which helps the digestive system).



Rudi Spelt Tortilla (cut in half)
chopped cherry tomatoes
chopped lettuce
chopped onion
spoonful of sauerkraut
heaping of black beans

 Black Bean Curry 
1 tsp virgin olive oil
2 tlbsp chopped onion
2 tlbsp curry
1 tsp cumin
1 tsp coriander
1 can organic black beans
3 tlbsp chopped parsley

Sautee onion and spices in olive oil over medium heat for 1 minute.  Add black beans, 
then simmer for 10 minutes. Turn off heat and add chopped parsley.




Rather than potato chips try kale chips for a change.



KALE CHIPS
Pre-heat oven to 250 degrees.  Wash and pat dry kale (1/2 lb) In large bowl add 1 tlbsp olive oil and pinch of sea salt.  Toss the kale until lightly coated and spread on a cookie sheet and cook in oven for 15 minutes or until crispy.





Sunday, January 27, 2013

Saturday, January 26, 2013

Easy Granola

This is a basic recipe for granola. You can get creative and add your own favorite seeds, nuts, and spices or make it simple with no nuts.  I usually make it for breakfast but if it last more than two days I’ll find my kids snacking on it.  This is a better and more healthy food over box cereals which are full of sugars and who knows what else.  Below is a video that talks about how cereal is made and why it is not good for you or your child.  A homemade cereal uses low heat and is freshly made rather than years long shelf life. The best part is it is easy and quick to make. Some mornings I’ll mix it up and make it as I get dressed or you can make it he night before.  

Pre-heat oven to 275 degrees


1 cup rolled rye
1 cup rolled oats
handful raw buckwheat
1/4 cup raw sunflower seeds
Handful sesame seeds
1/8 cup grapeseed oil
1/4 cup maple syrup
1 tsp vanilla extract

Optional: 1 tsp bitter Cacoa chips (optional), cinnamon

  1. In large bowl mix rye, oats, sunflower seed, sesame seeds and buckwheat.
2. In small bowl combine oil, maple syrup, vanilla. Pour the liquid mixture over the dry ingredients. Stir until mixed well
 
Spread on a cookie sheet, (use 2 pans or cook 2 batches) and cook for 20 minutes. 

Cool granola completely before storing in a tightly covered jar.
You can mix in raisins and almonds, walnuts, or pecans. 
Top with banana slices and use hemp, coconut, hazlenut or almond milk.