Mayo

So many people love Mayo but the store bought ones are full of terrible fats, and can cause inflammation and cellular damage due to their rancid oils, canola content and most now have added sugar, flavorings and of course preservatives to enhance shelf life.  But there is another option....make your own!  Such an idea, I had to share it.  This is from Nourishing Traditions by Sally Fallon, the guidebook to real food cooking and it tastes great and if you have access to raw milk, the addition of the whey makes it a fermented food! 
Enjoy!
Nourishing Traditions Mayonnaise
Makes 1 ½ Cups
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon Dijon-type mustard
1 ½ tablespoons lemon juice
1 tablespoon whey (only if applies if you have access to raw milk) – Optional
3/4 -1 cup extra virgin olive oil or expeller-expressed sunflower oil or a
combination.
Generous pinch of sea salt
In your food processor, place egg, egg yolk, mustard, salt and lemon juice
and optional whey.  Process until well blended, about 30 seconds.  Using
the attachment that allows you to add liquids drop by drop, add olive oil
and/or sunflower oil with the motor running.  Taste and check seasoning.
You may want to add more salt and lemon juice.  If you have added whey,
let the mayonnaise sit at room temperature, well covered, for 7 hours
before refrigerating.  With when added, mayonnaise with keep several
months and will become firmer with time.  Without whey, mayonnaise with
keep for about 2 weeks.

A GMO Guidebook For Everyone!

Much of what I post, and educate patients about comes from good books and websites I have found over the years.  At times, there are resources that should be read by anyone who cares about the impact of food on their health and on everyone else on the planet.  The problem is, food production has been purposely altered for profit which has resulted in a dramatic shift in food, its effect on humans, animals, soil quality, and farmers.  Yet, many have no knowledge of these changes, most people assume that what they buy today is the same as it was 10 years ago, but that is just not the case.  Seeds of Deception is an excellent book, written to expose the lies and deceit continually applied by the food and seed manufacturing industries with little regard to the effect on human health or the planet.  The link I have listed here provides an overview of this book, hopefully it will inspire everyone to read more, develop an understanding and take action for their own health.
Seeds of Deception Overview

Neotame....Toxic, Dangerous, And Found In Organic Foods

In an ever growing desire to provide sources of information from which to make better food choices, I offer you this article on Neotame. It is in some ways just another compound made by that "little" company Monsanto, however, this compound is toxic, and like it's cousin Aspertame causes nervous system damage and has been directly linked to numerous health conditions.

Hopefully this is useful, and please pass it on to others.

http://foodfreedom.wordpress.com/2010/12/22/monsantos-neotame-molecule-allowed-in-usda-certified-organic-foods/

Have Your Dessert!

I used to be overweight, and like many who have been or are, I limited desserts as part of a continuing attempt to get thinner. And yet, after having great success with homeopathic HCG followed by crossfit, I have discovered an amazing thing…..desserts help me keep my weight stable! Now, I must preface this by saying, I follow a strictly clean food modified paleo diet, allowing for the inclusion of Raw Milk and Raw Milk cheese. I do not however, eat grains, legumes and most starches or sugar. However, that does not mean that dessert is out of the question.

Many people find it difficult to stick to a Paleo or carbohydrate balancing program because they have been programmed to crave sweets, with recent studies even showing that our food addictions stimulate the same areas of the brain that are stimulated by cocaine and other drugs. So, it is no wonder that many find it painful to restrict these foods. However, in my experience, it is all about detoxification and a little bit of reset. This is where I have found great success with HCG.

In my opinion, an HCG detox allows the body to successfully complete a total break from many of the foods that cause brain, hormonal, digestive and metabolic dysfunction. As part of the detoxification process, and for weight loss to be successful, all of the most commonly offensive foods are eliminated. Because it takes the body 6 weeks minimum to have diminished inflammation as the result of specific food exposures, HCG allows for successful avoidance and weight loss.

However, where many fail and therefore do not experience metabolic reset is in the stabilization/food reintroduction phase. Here, foods are reintroduced one at a time to see how the body reacts to them, and if they cause any type of reaction, then that food must be eliminated for the time being to maintain proper weight and inflammatory balance. I have used my body’s responses to guide me on what foods allow me to feel strong, maintain my weight and improve my strength and ability to train. As a result, one of my great joys was finding that desserts on an almost daily basis help me feel my best! Reminding me of something the director of my masters program used to say: “people who avoid or limit all sweet in their food often miss out on the sweet in life.”

HCG is not the only way to accomplish this avoidance, nor is it the only way to lose excess weight and reshape the body, it is just a way that proved highly successful for me. Any program in which you avoid toxic foods, allow the body to rebalance and reset, and pay close attention to nutrient quality, rest, digestion and movement will work to produce good results for body balance or weight loss.

So, you can have your dessert and eat it too, using clean ingredients, good fats, and quality sweeteners. The following recipe is an amazing pie that will impress even the strictest skeptics and is sure to please, so enjoy!


Chocolate Coconut Pie

2 cups of almonds (or choice of nuts) or almond flour
1/4 cup of cocoa powder
1/2 cup of arrowroot powder, or sprouted wheat flour (only use wheat flour if you can have gluten)
2/3 cup of coconut oil softened (or butter)
1/4 cup of coconut sugar, honey, rapadura, maple sugar
1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
1/2 teaspoon salt
Preheat the oven to 400 degrees.
Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.
Take out of the oven and cool. Once the crust is cool, making the filling.

3-4 TBSP of unsweetened organic coco powder
2 tablespoons coconut oil (butter can be substituted)
1/4 cup of coconut sugar, plus two tablespoon honey, or more coconut sugar (all honey can be used as well. Honey will be sweeter than coconut sugar. Rapadura or maple syrup/sugar are also options).
1 1/2 cups of coconut cream (if you can’t find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that. Cream can be substituted.)
Dash of salt
2 tablespoons brewed coffee or espresso
1 Put Coco Powder, coconut cream, coconut oil, sweetener, salt and espresso in a food processor and blend until smooth. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).