Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½  tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

2. After soaking for 12 to 16 hours, you rinse the rice thoroughly in a small-weave sieve until water runs clear.
Set aside.

3. Bring water to a boil in a large pot. Add the sprouted rice, mineral-rich salt, coconut oil, and let boil for a couple of minutes while stirring.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

1. A rice cooker is an easy way to make rice quickly and perfectly every time.

2. Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

copyright@nancyaddison2012

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

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 Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Refined carbohydrates like white, refined flour, pasta, and bakery goods have no or little fiber and are (for the majority) nutrient-empty.

There is a difference in the way refined carbohydrates and unrefined carbohydrates are converted into glucose by the body. Refined carbohydrates are converted to glucose quickly, which causes blood sugar to spike. This makes the body work hard to get the blood sugar level under control. It puts pressure on the pancreas to make and release insulin, which works “like a key to open the door of the cells so glucose. . . can come inside and be converted into energy.”[i]

If too many refined carbohydrates are eaten on a continual basis, driving up blood sugar levels, this will stress the pancreas and eventually it will have trouble making insulin. This can result in diabetes.

The body stores excess glucose in the muscle to use later, but if the muscle is fully saturated, as a result of this, the body will also turn the excess glucose into fat. This can result in weight gain and obesity. Carrying too much fat can lead to glucose intolerance. The body will start ignoring the signal to take glucose from the blood.

To process nutrient-empty, refined food, the body must pull nutrients from itself. The spiking of blood sugar from refined and empty food results in cravings, because when the body is not getting the nutrients it needs, it will start begging for nutrients.

On the other hand, feeding the body with nutrient-dense food gives it what it needs, and there shouldn’t be any cravings.

Because unrefined carbohydrates are fiber-rich, they take longer to digest. This means they do not put additional pressure on the pancreas to produce insulin in an unhealthy way. Unrefined carbohydrates, such as whole grains, should be a major part of a well-balanced diet.

Packaging can be very deceiving and misleading. When looking at a package that says “whole wheat” or “whole-grain,” read the ingredient list and make sure it says “whole” before every grain listed. If the ingredient list contains just the name of the grain, then it is not whole-grain.

My research shows me that it is much better for our health to consume sprouted grains in place of simply eating the whole grains. So, I always look for organic, “sprouted” whole-grain breads, like Ezekiel or Alvarado Bakery breads when I am buying breads at the grocery store.

According to Secinaro, for Harvard Health, Sprouted grains have many health benefits. According to her, “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains. “It may help people who are sensitive to digesting grains.”

I believe that sprouting the whole grains or seeds, that this helps people digest the grains or breads more effectively and with less digestion issues, like gas or bloating.

If you are buying gluten-free products, make sure they are sprouted and whole-grain, and check the sugar content. I have found that even in the seemingly healthiest packages at the “healthy grocery stores,” the gluten-free foods are alarmingly high in sugar. It is extremely important to find ones that are low in added sugar.

It’s all about quality!

In closing, I recommend looking for breads with low sugar content, avoiding breads with canola oil, vegetable oils (like soy, corn, or cotton seed oils), and enjoying the organic, sprouted, whole-grain carbohydrate-types of foods in moderation, and they can benefit your health!

Bon Appetit!

Sources:

Cousens, Gabriel. (2008). There Is a Cure for Diabetes. Berkeley, CA: North Atlantic Books.

104 Nazor, Nina. “All About Insulin.” People and Diabetes. Retrieved from http://peopleanddiabetes.com/id26.html

[i] Nazor, Nina. “All About Insulin.” People and Diabetes. Retrieved from http://peopleanddiabetes.com/id26.html

copyright@nancyaddison2024

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

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 Refined Carbohydrates Versus Whole Sprouted Grains appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

It is National Mushroom Month!

Many of you may be cooking outdoors this month. This is a great vegan/vegetarian version to serve plant-based diners. I used to take a portobello mushroom with me whenever I went to cookouts and I wanted to have something plant-based to eat with everyone. I have made this for many non-vegetarian Texans with great success, much to their surprise!

This was one of Larry Hagman’s (also known as J. R. Ewing, in the television show “Dallas”) favorite meals. I would make this for him when I was his chef & nutritionist, when he had throat cancer and diabetes. I had him on a very strict healthy diet, and I would serve this to him when he was craving something “meaty,” like a hamburger.

Mushrooms are nutrient-dense and have less calories than meat. They have also been found to prevent cancer.

According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two thirds.

The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer. Researchers found that the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64 percent.(1)

Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”(2)

It is certainly great to have the reinforcement of knowledge that mushrooms are such a healthy food.

Portobello mushrooms contain a variety of B-complex vitamins (including vitamin B6, thiamine, and folate), are an excellent source of riboflavin, pantothenic acid, and niacin, as well as a very good source of thiamine. Protein (complex amino acids), selenium, lysine, zinc, copper , manganese, and iron are some additional benefits of eating this mushroom.

Portobello mushrooms are a great alternative to meat, because of their meaty texture and flavor.

The quantities in this recipe are enough for one person.

Ingredients:

1 large portobello mushroom

3 T. organic coconut liquid amino sauce or teriyaki sauce

1 whole, sprouted-grain hamburger bun or bread (I love the Ezekiel 4:9® Sprouted Whole Grain Sesame Burger Buns)

¼ cup sliced goat cheese (from goats that are grass-fed and humanely-raised, or you can use a vegan goat cheese)

Directions:

1. Brush off the mushroom and remove the stem. (Save the stem to cut up and use in a stir-fry or pasta dish later.)

2. Soak the mushroom in your choice of sauce for at least five minutes (although 30 minutes is even better).

3. Grill, or bake at 350°F, just until thoroughly warm, making sure it is moist with the amino sauce or teriyaki sauce.

4. Warm or toast bun.

5. Place the goat cheese (if using) on top of mushroom and leave in oven just a couple of minutes to soften the cheese.

6. Remove mushroom from grill or oven and place on bun.

7. Serve immediately.

Variations:

1. For a vegan version, you can use sliced avocado instead of goat cheese. It’s a really delicious addition to this sandwich.

2. You can add a few leaves of romaine lettuce, or tomato slices, or onion, but I found it is simply delicious just with the goat cheese.

Source: 1,2, & 3. “Eating mushrooms daily ‘may cut breast cancer risk by two thirds’.” (16 March, 2009). The Telegraph. Click here for the link.

copyright@nancyaddison2015

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

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 Plant-based Mushroom Burger Recipe – Vegetarian appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice?  The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water.  Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

copyright@nancyaddison2017

Nancy’s 7 award-winning books are on Amazon, and are also in Audio and some of them are in large print:
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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle 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 professionals, or any information contained on or in any product label or packaging.

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, 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.

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