“Risotto”

Posted in Celiac Disease, Dairy Free, Food Sensitivities, Gluten Intolerance, Heart Healthy, High Fiber, Lactose Intolerant, Low Glycemic, Vegan, Whole Foods by Administrator
Jan 28 2012
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“Risotto”

 

If you’ve never eaten risotto (translation “rice dish”), think rich, creamy and savory.  Traditionally, risotto is prepared s l o w l y, lovingly, laboriously, with Arborio rice. 

 

But I wouldn’t be Chef Nancy if I didn’t put a twist on it.  In this case, a healthy and hurry up twist!  Traditional risotto is made with Arborio rice and almost constant attention for 30 minutes, minimum, while the liquid is added a bit at a time to coax the starch out, creating a creamy sauce.  I wanted to create the same creamy and savory result with a high fiber, quick cooking, whole grain and add other goodies to make this an ultra healthy dish. 

 

The fun thing about risotto is that you can switch up the additions to your hearts content.  Try some sweet red pepper to add color and flavor.  Use mushroom broth instead of vegetable; Miso instead of Parmesan cheese for safe vegan protein and a similar flavor.  Variations are limited only by your imagination!!

 

First I tried using brown rice instead of Arborio, to increase the fiber.  It took even longer to cook!  Then I tried buckwheat – not even rice at all – but cooked it using the risotto method, in nearly half the time.  Ta da!!

 

And I made a video for you, so you could see it done first hand.   I call it Risotto in 11 Minutes and you can view it below.  Find the recipe on page 50 of Chef Nancy’s Recipe for Health !

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Tagged as: Anti-inflammatory foods, Healing Foods, Plant based protein, Whole Foods

Quinoa

Posted in Cancer Fighting Diet, Celiac Disease, Food Allergies, Food Sensitivities, Gluten Intolerance, High Protein Diet, Super Foods, Vegan, Whole Foods by Administrator
Jan 19 2012
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Quinoa in the field

Pronounced 'keen-wa.

My culinary training taught me that quinoa is an ancient grain and the only grain that is a complete protein, all by itself. That means it has all the amino acids required to make up protein chain. Just like meat or eggs or fish. How cool is that? Protein, just like animal products have, without the inflammatory acid of animal products and with all the fiber that animal products lack.  AND it's gluten free.   

I LOVE QUINOA!!!!

 

So, what the heck do you do with it?  Everything!  

 

Well, no, you still need to eat a variety everyday, so as not to develop an intolerance from eating the same thing too often. 

 

What I meant was, quinoa lends itself to a really broad range of uses, kind of like Bubba Gump's shrimp!

 

One of the best things about it is that even though you can buy it processed into flour or rolled flakes, the overall goal is to eat as little processed food as you have to – quinoa is so small that it doesn't need to be ground into flour. It can be used in baking, patties, loaves, cookies, bars, salads, mashes, or just plain by itself, WHOLE. Did I mention I love quinoa!?  

 

And it comes in three colors – red, white and black – so you can either match it to what you're putting it in (in case you need to sneak it past someone ;-) or you can use a contrasting color to enhance the "curb appeal" of your dish!  

 

Here's a little demo I made, to show how easy it is to cook this stuff:

 How to prepare quinoa

  

Today I had it as a hot breakfast cereal, with some cinnamon and coconut sap crystals. You might like it as a side dish with dinner. Have you tried the Broccoli Quinoa Mash in my book (p.83)?

 

Post your comments and share your favorite way to enjoy QUINOA!

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Tagged as: Anti-inflammatory foods, Cancer Diet, Healing Foods, High Protein, Plant based protein, super food, Whole Foods

Gluten Intolerance on the Rise

Posted in Celiac Disease, Food Allergies, Food Sensitivities, Gluten Intolerance by Administrator
May 01 2010
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Why is Wheat Gluten Disorder on the Rise?

Posted by Dr. Mercola | July 23 2009 | 62,180 views
 
 

More<br /> signs showing what’s really wrong with the standard American diet.A study using frozen blood samples taken from Air Force recruits 50 years ago has found that intolerance of wheat gluten, a debilitating digestive condition, is four times more common today than it was in the 1950’s.

The findings contradict the conventional wisdom that the sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection. It now seems likely that dramatic changes in the American diet have played a role.

The disease occurs in people whose bodies cannot digest gluten, a protein found in wheat, rye and barley. The undigested protein triggers the immune system to attack the lining of the small intestine, causing diarrhea, nausea and abdominal pain.

The researchers who conducted the study also found that the recruits who had the undiagnosed digestive disorder, called celiac disease, had a four-fold increase in their risk of death.


According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from the digestive disease known as celiac disease (CD).

Previous studies have found that this number may be as high as 1 in 33 in at-risk populations.

Unfortunately, despite its rapidly increasing prevalence, it still takes an average of four years to reach a diagnosis if you’re symptomatic. This delay in proper diagnosis can dramatically increase your risk of developing other diseases such as autoimmune disorders, neurological problems, osteoporosis, and even cancer.

For example, if you’re diagnosed with celiac disease after the age of 20, your chances of developing an autoimmune condition skyrocket from the average 3.5 percent to 34 percent. 

Additionally, according to this latest study, undiagnosed CD was associated with a nearly four-fold increased risk of premature death.

 

Please read the rest of this important article

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