I co-authored the book  “Alive and Cooking” with my friend
Maryann De Leo. Half of the book is recipes and the other half includes healthy recipes and the other half is filled with health, nutrition, and lifestyle information for older adults and people taking care of elderly parents.

Maryann’s dear friend Chris’s mother (Gladys) was known for her delicious Irish Stew. This is an easy gluten-free recipe that makes about 4 to 6 servings. I thought this might be something you wonderful to prepare for Saint Patrick’s Day.

Ingredients

1 1⁄2 lb. organic grass-fed, humanely raised chuck beef

2 T. organic, pure, unprocessed coconut oil

2 1⁄2 cups tomato sauce

2 1⁄2 c. high-quality water with no chemicals

3 large potatoes

2 medium red onions

3 carrots, sliced

Mineral-rich salt to taste

Black pepper to taste

Directions

1. Cut chuck beef into cubes.

2. Heat oil in a pot and add the beef cubes.

3. Brown beef on all sides.

4. Drain off oil/grease.

5. Add tomato sauce and water.

6. When meat is almost cooked, add potatoes, onions, carrots, salt, and pepper, and cook until tender.

Variations:

1. Substitute potatoes with color, (like purple or red skinned, or golden) for white potatoes.

2. I substitute pure, extra-virgin, organic coconut oil for the vegetable oil she had in her recipe for a healthier stew.

NOTE:
ALWAYS buy pure organic coconut oil.
Avoid any type of “Fractionated” Coconut oil. It is a Trans-Fat and is terrible for your health. It is sold as a liquid and many people use it for their essential oils mixer oil.  I would recommend NEVER USING it for ANYTHING!

This recipe is from “Alive & Cooking” by Maryann De Leo and Nancy Addison. Click here for Nancy’s author page on Amazon.

Copyright@nancyaddison2013

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated.

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Irish Stew – Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Whether we make gingerbread cookies to eat, or gingerbread to make houses with for decoration, gingerbread can be a joyful activity during the holidays. The aroma of gingerbread baking in the oven can make the house smell amazing.

Cookies can be fun to make during the holidays. My children and grandchildren and I love to cook together when we get together.

Gingerbread has historically been consumed as an after dinner digestive aid. Ginger is known for boosting the immune system.
It gained a good reputation for protection against the Bubonic plague. Ginger was also known to ease or lessen the effects of nausea, gas, and bloating. It has the same reputation today. Finishing the meal with gingerbread biscuits can bring quick digestive relief.

On holidays when people tend to overindulge in rich foods, gingerbread cookies can be a lovely accompaniment to a meal.

Wheat, barley and rye are the three main gluten-containing grains. The gluten in wheat is named gliadin, while the type of gluten in barley is hordein and the one in rye is secalin.

If a grain is sprouted, whether it’s gluten-free or gluten-containing, it has had the enzyme inhibitors and phytic acid removed. Then,
it will be more digestible and you will absorb the nutrition more effectively. I order my organic sprouted flours from Blue Mountain Organics.

Organic, non-GMO ingredients are always encouraged.

Note: I have two recipes below. The gluten-free recipe follows this gluten-containing recipe.

Gingerbread Cookie Recipe

Ingredients

6 cups sifted organic flour (that contains gluten like wheat, kamut, or spelt. Thrive Market or One Degree both sell organic sprouted spelt flour.)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground Ceylon cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons mineral-rich salt (Real by Redmond’s is a good choice.)

1 teaspoon finely ground black-pepper

2 large pasture-raised, organic, humanely-raised eggs

1 cup unsulfured molasses

Organic powdered sugar (optional for dusting the finished cookies with)

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In a large mixing bowl, use an electric mixer to cream the room temperature butter and brown sugar until fluffy.

3. Mix in the spices, mineral-rich salt, and black-pepper, and then the eggs and molasses.

4. Add the sifted flour mixture on a low speed and be slow and steady.

5. Divide the dough into three parts. Wrap them in parchment paper and chill them for at least 1 hour.

6. Heat the oven to 350 degrees.

7. Remove the dough from the refrigerator. Keep it in the parchment paper, but unfold it. Cut a new large piece of parchment paper out. Press down with your hands to flatten the dough on the bottom parchment paper a bit.
Place the new piece of parchment on top of the dough, so your dough is between the two large pieces of parchment paper, and then roll the dough to 1/4 inch thick with a rolling pin.

Note: I used a small amount of flour to dust the bottom piece of parchment paper, so the cookies don’t stick as badly. The drawback to this is that it can make your cookies have a white flour look on them that doesn’t come off. If you are decorating them with icing, you may not want the white flour on the cookie.
I dusted mine with the white powdered sugar and that hid the white flour and added that finishing touch of sweetness to the cookie.

8. Remove the top piece of parchment paper.

9. If you don’t use the flour to dust the bottom piece of parchment paper, then fill a shallow, but wide, bowl with 1/8 cup water. Dip your cookie cutters in the water, and then cut out your gingerbread shapes. Then, gently peel away the edges of the parchment paper with your fingers, or use a toothpick for smaller areas. If the dough is not coming up easily, place it in the freezer for 5 minutes and try again.

10. Transfer to baking sheets lined with Silpat mats or parchment paper and refrigerate them until they are firm. That is about 10 to 15 minutes.

11. Bake the cookies for 8 to 10 minutes, or until crisp but not darkened.

12. Cool on wire racks, and decorate with icing or sprinkle them with powdered sugar.

copyright@nancyaddison2022

Gluten-Free Gingerbread Cookies

Ingredients

1 egg

3/4 cup blackstrap molasses

1/2 cup brown sugar (date or palm sugar works well)

1 1/2 tsp baking soda

1/2 tsp. baking powder

2 tsp. ginger, ground

1 tsp Ceylon cinnamon, ground

1/4 tsp cloves, ground

3 1/2 cups gluten-free flour – you can use all-purpose (I used sprouted oat or garbanzo bean flour)

1/2 tsp mineral-rich salt

1/2 cup butter, softened

1 T. pure water, warm

organic powdered sugar (optional to use to sprinkle on finished cookies)

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In a large mixing bowl, use an electric mixer to cream the room-temperature butter and brown sugar until fluffy.

3. Mix in the spices, mineral-rich salt, and then the egg and molasses.

4. Add the sifted flour mixture on a low speed and be slow and steady.

5. Turn the mixer to medium-low and slowly dribble the water into the bowl.

5. Divide the dough into three parts. Wrap them in parchment paper and chill them for at least 1 hour.

6. Heat the oven to 350 degrees.

7. Remove the dough from the refrigerator. Keep it in the parchment paper and cut a new piece of parchment paper out. Press down with your hands to flatten the dough on the parchment paper a bit.
Place the new piece of parchment on top of the dough, so your dough is between the two large pieces of parchment paper, and then roll the dough to 1/4 inch thick with a rolling pin.
Note: I used a small amount of flour to dust the bottom piece of parchment paper, so the cookies don’t stick as badly, The drawback to this is that it can make your cookies have a white flour look on them that doesn’t come off. The white powdered sugar will hide this though, if you are using this as your decorative finish to the cookies.

8. Remove the top piece of parchment paper. 9. If you don’t use the flour to dust the bottom piece of parchment paper, then fill a shallow but wide bowl with 1/8 cup water. Dip your cookie cutters in the water, and then cut out your gingerbread shapes. Then, gently peel away the edges of the parchment paper with your fingers, or use a toothpick for smaller areas. If the dough is not coming up easily, place it in the freezer for 5 minutes and try again.

9. Transfer the cookies to a baking sheet lined with Silpat mats or parchment paper and refrigerate them until they are firm. That is about 10 to 15 minutes.

10. Bake the cookies for 8 to 10 minutes, or until firm.

11. Cool on wire racks, and decorate with icing or sprinkle them with powdered sugar.

Enjoy these healthy delicious gingerbread cookies!

copyright@nancyaddison2022

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Gingerbread Cookies – Two Recipes – Gluten & Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Maryann’s dear friend Chris’s mother (Gladys) was known for her delicious Irish stew. This is an easy gluten-free recipe that makes about 4 to 6 servings. You can substitute chopped mushrooms for the beef and make it vegetarian/vegan. I thought this might be something you can prepare for Saint Patrick’s Day, if you celebrate that.

Ingredients:

1 1⁄2 lb. organic grass-fed, humanely raised chuck beef

2 T. organic, pure, unprocessed coconut oil

2 1⁄2 cups tomato sauce

2 1⁄2 c. high-quality water with no chemicals

3 large potatoes

2 medium red onions

3 carrots, sliced

Sprig of parsley for garnish (optional)

Mineral-rich salt to taste

Pepper to taste

Directions:

1. Cut chuck beef into cubes.

2. Heat oil in a pot and add the beef cubes.

3. Brown beef on all sides.

4. Drain off oil/grease.

5. Add tomato sauce and water.

6. When meat is almost cooked, add potatoes, onions, carrots, salt, and pepper, and cook until tender.

7. Serve warm with sprigs of parsley to garnish (optional).

Variations:

1. Substitute potatoes with color, like purple or red-skinned, or golden for white potatoes.

2. I substituted pure, extra-virgin, organic coconut oil for the vegetable oil she had in her recipe, for a healthier stew.

NOTE:

1. You can substitute sliced mushrooms for the beef to make it vegetarian.

2. ALWAYS buy pure organic coconut oil.
Avoid any type of “Fractionated” Coconut oil. It is a Trans-Fat and is TERRIBLE for your health. It is sold as a liquid and many people use it for their essential oils mixer oil.
I would recommend NEVER USING it for ANYTHING!

This recipe is from “Alive & Cooking” by Maryann De Leo and Nancy Addison. Click here for Nancy’s author page on Amazon.

Copyright@nancyaddison2013

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post GLADYS’S IRISH STEW – Gluten-free Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Thoughtful gifts, fragrant flowers, and dinner dates are all great, and they mean a lot… but true LOVE is what really matters.

The best gift we can ever give someone is being truly present for them, which means listening with our hearts as well as our ears.
This means connecting with peaceful, deep, love-filled presence of compassion and understanding. When we are truly present, we are truly able to listen with our hearts.

So today (and every day), give the gift of being truly present for those you love, in addition to whatever else you have planned.

There is so much love to share, experience and celebrate!
In the spirit of Love,
I am sharing one of my favorite recipes with you.

The post Happy Love Day! Raspberry Muffin Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

However, many of our holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. These foods taste good, but they don’t always make our body feel its best. Here are a few ingredient or food choice tips that can make our dishes healthier to share with our family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high-quality organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

The reason I would recommend a colorful potato over a white potato is that they are loaded with antioxidants. Antioxidants are the color pigments in foods, so plant foods with vibrant colors are extremely high in antioxidants. Antioxidants counteract the assault of free radicals.

My children always asked me to make my purple mashed potatoes when they had friends visit for dinner because they thought it was fun. These days, my grandson frequently asks if we are going to have purple potatoes to eat when I come to visit. So this year, I encourage you to make some delicious and extraordinary foods for the holidays that are also healthy!

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase the non-GMO, organic cornmeal (which is free of the Bt toxin). (The stuffing can be gluten-free if you use gluten-free cornmeal.) If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

When preparing creature (beef, lamb, pork, fowl, fish) foods, try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of: lard, vegetable oil or a trans-fat like Crisco. It handles heat well and has fantastic health benefits.

You can also grill, broil, or sauté them in a little coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra virgin olive oil on them and possibly top it off with some lemon or lime juice or a lemon or lime juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my How To Be A Healthy Vegetarian, 2nd edition.) I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

Try using non-dairy milk (or if you are fortunate to be near a raw, organic farm with raw goat or cow milk, that is healthier also) in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the organic, unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the dates in water to make them softer, so they will crème up easier, and voilà … you have a healthier version of a sweet, holiday creamer for your coffee or desserts!

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole. Cutting some cucumber, red bell pepper or celery to use as the dipping chips is also a great choice!

I frequently cut up and serve fresh green beans with a tiny bit of mineral-rich salt sprinkled on them and serve them as finger food appetizers. I like to eat them alone with the mineral-rich salt, but green beans also go well served with hummus, bean dip, or onion dip. Green beans have some amazing health benefits, and this is one of my favorite ways to serve them.

Green beans are high in orthosilicic acid, which is a natural substance found in seafood, certain mineral waters, vegetables, whole grains, and certain beverages (including beer). Orthosilicic acid is sometimes referred to as soluble silica. Orthosilicic acid is a dietary form of silicon. Silicon is a mineral involved in the formation of collagen and bone. Silicon can help detoxify the body (from aluminum) and also help build strong bones.

If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days. Mary’s Gone Crackers also has delicious gluten-free crackers.)

For additional snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, olives, pitted dates, raisins, dry fruits, kale chips and coconut chips.

Here are some easy substitutions I use frequently:

1. Unsweetened yogurt or cottage cheese in place of sour cream

2. Hummus or mashed avocado instead of mayonnaise for sandwiches

3. Unsweetened vanilla coconut or hemp milk in place of dairy

With these ingredient substitutions, you can still enjoy all of the delicious flavors you love, and at the same time, you can increase your health benefits.

Eating this way, you can feel and look your very best as holiday activities continue into January. Instead of regretting what you ate, you will glow with radiant health as you welcome the
New Year of 2022!

copyright@nancyaddison2019

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Making Healthier Holiday Food! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (“Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

Facebook – Nancy – organic healthy life

https://www.facebook.com/authornancyaddison/

You Tube Channel – Nancy Addison

https://www.youtube.com/user/nancyaddison

Instagram – Nancy- organic Healthy Life

https://www.instagram.com/nancy.organichealthylife/

I Heart Radio Show Podcasts

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https://www.iheart.com/show/209-Organic-Healthy-Lifestyle/

Pinterest:

https://www.pinterest.com/nancyaddison/

The information from Nancy Addison, Organic Healthy Lifestyle, Organic Healthy Life, and guests is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Disclaimer: This interview may contain frank discussion of controversial topics and/or discuss words or language that are considered vulgar or offensive by some viewers.

Nancy Addison/ Organic Healthy Lifestyle/Life disclaims any control over, relationship with, or endorsement of views expressed by the speakers or writers invited during interviews. Audiences may research topics for themselves and come to their own conclusions.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, video,  etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, podcasts, videos, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post A Discussion Concerning Lifestyle, Stress, Cooking, Gardening, Exercise, And Handling Relationships appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Grilling, frying, broiling, (and other cooking methods that expose meat to extremely high temperatures), “creates potential cancer-causing compounds called heterocyclic amines (HCAs). In fact, The American Institute for Cancer Research just released a warning that grilled foods can be carcinogenic.

This is especially true when the meat is charred or overcooked. Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals. The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”(1)

If you love grilling, here are a few ways to reduce the dangers:

• Buy lean types of meat and trim off all visible fat.

• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”(2)

• Precook meat in an oven, and then finish on the grill.

•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.

• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat. Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.

• Avoid breathing in smoke, which also has risks.

• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes), Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.

Try going vegetarian once in a while!

It tastes good, and is good for you!

Sources 1 & 2 Berkeley Wellness Alert University of California – 5/24/2011
By Nancy Addison CHC, AADP
copyright@nancyaddison2017

The post Safe Grilling Tips For The Summer Cookout! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The post The Truth About Extra Virgin Olive Oil appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

With just a few simple kitchen tools, you will be on your way to preparing healthful, delicious meals for your family. Many of these are a good investment for your health and home. Some of them can last you a lifetime of use.

• A Blender. A blender is probably my most useful kitchen tool. I am really hard on my blender, as I use it almost every day. I was wearing out a blender about every three months. Then I bought a Vitamix. Though Vitamix blenders cost more than most, it is a good brand and has a seven-year warranty. Mine lasted over 15 years. I now have a Breville blender, and I love it as well. The Blendtec and the KTec Champ HP3 blenders are two other great brands.

If you soak hard foods (like raw almonds) in water overnight to soften them, they won’t be so hard on your blender when preparing.

• A Juicer. The Breville juicer is easy to use and reliable. I juice carrots, celery, and a cucumber in mine almost every day, but you cannot juice wheatgrass or sprouts in this type of juicer.

I tried the Green Star brand, but it wore out fairly quickly from overuse. Green Star was good for juicing wheat grasses and sprouts, but it broke easily and was very expensive. . I now use a smaller hand-cranked juicer for my wheatgrass and sprout juicing, and it only cost about $30.00.

The Hurom juicer works in the same way as the Green Star. One of my friends has the Hurom juicer and says it works great.

• A Food processor. Food processors are very useful for making large amounts of raw food or mixing dense or heavy foods, like hummus. Small ones work just fine for most jobs. If I was buying a large food processor, I would only buy a 10-inch one. My 12-inch has a gap that, in my opinion, doesn’t work as well.
• A Toaster or toaster oven.  (So you won’t have to heat up your large oven).
• A Paring knife and a large cutting knife.
• A Cutting board. Buy a cutting board that is dishwasher-safe, so that it can be sanitized completely.
• A Stainless-steel sieve.
• A Spatula and scraper.
• A Dehydrator. I use this to make raw food: breads, snacks, etc. It takes up a lot of room and is fairly expensive, but it is great if you wish to prepare healthy raw food recipes, where you can control how warm the food gets when you are dehydrating it.
• Glass, stainless steel, or lead-free ceramic baking dishes.

I prefer to use freezer  to oven  glass bakeware. Be careful about Pyrex dishes. The Pyrex company was bought by a Chinese company that changed the formula, and now some of the glass cookware has been exploding in heated ovens.[i] I look for vintage Pyrex at antique stores and estate sales, where you can find some really great kitchen equipment for a good price.

Regarding aluminum, please be aware that aluminum cookware can leach aluminum into your food. Aluminum is linked to Alzheimer’s disease.[ii]

I also do not use non-stick cookware. Studies show it releases toxins into the air when heated to high temperatures. “There’s a whole chemistry set of compounds that will come off when Teflon is heated high enough to decompose,” says Robert L. Wolke, PhD, a professor emeritus of chemistry at the University of Pittsburgh. “Many of these are fluorine-containing compounds, which as a class are generally toxic.”[iii] Dr. Kurunthachalam Kannan, PhD, an environmental toxicologist at the New York State Department of Health’s Wadsworth Center, explains: “At temperatures above 500°F, the breakdown begins and smaller chemical fragments are released.”[iv]

According to the Consumer Safety Group, Teflon and nonstick pans are dangerous to your health. “Dangers : Increased risk of kidney and testicular cancers, as well as thyroid disease. Higher levels of exposure have been linked with miscarriage and fertility issues or birth defects.
Findings: Teflon (brand name) maker DuPont has been found guilty in several personal injury and wrongful death suits, after the chemical was found to have tainted water surrounding the plants where they made their nonstick coating for cookware. A paper released in 2015 called the Madrid Statement was signed by over 200 scientists from 40 countries and presented evidence that Teflon, created in part by chemicals called poly- and perfluoroalkyl substances (PFAS), is carcinogenic. Additionally, these toxins were confirmed (both by independent scientists and DuPont’s in-house team), to be released by the nonstick pans after just 2-5 minutes of heat on the stove.

Regulatory Status: The EPA has ruled that a substance closely linked to PFAS, perfluorinated compounds, is a likely carcinogen. In 2005, the EPA fined DuPont for hiding information on the health hazards associated with PFAS. In 2010, the EPA launched a voluntary program to encourage manufacturers to reduce, and by 2015, eliminate these chemicals in their products. Though the Teflon brand name is no longer used, non-stick coated pans containing PFAS are still widely available in the cookware aisle. “ v

• A Water Purifier. I use a reverse osmosis water purifier that sits on my kitchen counter. Aqua Tru  is a countertop reverse osmosis water purifier that is certified to create bottled quality water from your tap. No plumbing or installation required.AquaTru  provides great-tasting pure water. AquaTru, which is reverse osmosis, takes out virtually all toxic chemicals in your tap water. Almost all public water supplies have chemicals added, including chlorine and sodium fluoride—both of which are poisons.CostBased on a typical family usage of 1000 gallons of drinking water per year, after 5 years with your own water purifier, you can save from over $100-$2800.

  When you purify your own water and use your own glass, copper or steel water bottle, you will also avoid contributing to the huge plastic problem with the disposable plastic bottles.
  

I find it hard to believe that the EPA or FDA are still not truly looking out to protect the public from unsafe products. That is one reason I put this list together for you to use as a guide.

I know the kitchen is the heart of the home. I hope this helps you make your kitchen safer, healthier, happier and more productive.

If you like this information, you may love Nancy’s books. Here is a link to her author page with her #1 Best- Selling, Award-Winning Cookbooks.

copyright@nancyaddison2017

By Nancy Addison CHC, AADP

For more information go to: www.organichealthylifestyle.com

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Sources: 

i    Gray, Theodore. (2011, April 26). “Video: They Sure Don’t Make Pyrex Like They Used To. A Change to Heat-Resistant Glass Has Had Explosive Effects.” Popular Science. Retrieved from http://www.popsci.com/science/article/2011-03/gray-matter-cant-take-heat

ii  McDougall, John. “Alzheimer’s Again Linked to Aluminum.” Rense.com. Retrieved from http://www.rense.com/general37/alum.htm

iii  Schaffer, Amanda. “Nervous About Nonstick?” Good Housekeeping. Reprinted text retrieved from WebMD,   http://www.webmd.com/food-recipes/nervous-about-nonstick

iv Ibid.

v    https://www.consumersafety.org/,  Consumer Safety.org provides consumers with information that can help them lead healthier, happier lives. ConsumerSafety.org strives to make information about recalls and safety-related news about drugs, medical devices, food, and consumer products accessible to everyone in a transparent, easily understandable way.

If you like this information, you may be interested in my award-winning books:
1. Diabetes And Your Diet (Winner, “Best Health Book of the Year, 2017” of the International Book Awards)

2. 2. How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Winner for Best Diet and Nutrition Book of the Year, 2017, by the Beverly Hills Book Awards!)

3. Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.

4. Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards)

5. Feeding Tube Recipe For Optimum Health

6. Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

copyright@nancyaddison2017

Leave a comment and join the conversation!

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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Nutrition expert, gourmet chef, raw food chef and acclaimed author: Nancy Addison talks with Charlotte Ammerman while they are in Nicaragua hosting rejuvenation retreats for people who would like an adventure and learn about the healing diet they can incorporate into their own life for a healthier lifestyle.

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