Thursday, August 26, 2010

Grocery Shopping in Seasons, great tips from KCL

Here are some great tips from KCL.

I think this info is pretty cool!!!!


Everyone knows that produce is seasonal.  If you want to make a triple batch of strawberry or apricot freezer jam, the best time of year to do it is during the summer when the fruit is in season, and thereby at it’s lowest annual cost.  A savvy shopper waits until a product is on sale and then stocks up!  The idea is to create a stockpile that will last you 3-12 months, or until the product again reaches its lowest price.
Packaged Foods are seasonal just like produce! Each calendar month brings a new batch of sales.  Here’s the predictable sale cycles for each calendar month:

January:

National Oatmeal Month: Quaker
Diet Foods including: Healthy Choice, South Beach, Lean Cuisine, Special K, Kashi, Smart Start, 100 Calorie Packs
Super Bowl Sunday:  Pepsi, Coke, Chips, Dips, Cheese, sandwich items, crackers, snacks, wings
Seasonal Produce: Oranges, Pears,Grapefruit, Tangerines, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Cabbage, Spinach
Clearance:  Christmas Decorations, Toys, Wrapping Papers,
Winter Health:  Cold Medicines and Vitamins

February:

National Canned Food Month:  Canned Fruit, Vegetables, meats:  Tuna, chicken, salmon, pie fillings
National Hot Breakfast Month:  Malt O Meal, Oatmeal, Eggo Waffles, Syrup
Valentines:  Chocolate, Hershey’s, KY Lubricant, etc
Chinese New Year: Soy Sauce, Teriyaki Sauce, Noodles
Seasonal Produce:  Artichoke, Asparagus, Raspberries, Potatoes, Strawberries, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Spinach

March:

Frozen Food Month: Frozen Meals, TGI Fridays, Contessa, Foster Farms Chicken, Eggo, Sara Lee, Healthy Choice, DiGiorno, Freschetta, Breyers, Dreyers, Marie Callendars
Seasonal Produce: Artichoke, Asparagus, Avocado, Haas, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Collards, Fennel, Kale, Leek, Lemon, Lime, Mushrooms, Onions, Spring, Orange, Peas, Radish, Rhubarb, Spinach, Strawberries, Tangerine

April:

Easter:  Ham, Eggs, Some Baking Supplies:  sugar, spices, baking mixes, chocolate chips
Earth Day: Organic foods, Energy saver
Seasonal Produce: Artichokes, Asparagus, Beets, Broccoli, Cabbages, Carrots, Grapefruit, Hass Avocado, Mushrooms, Onions, Peas, Rhubarb
Clearance:  After Easter sales are the time to stock up on decorating, baskets, etc for the next year.

May:

Memorial Day: BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
Paper Products:  plates, utensils, insect repellant, sunscreen
Cinco De Mayo:  Salsa, tortillas
Seasonal Produce: Artichokes, Asparagus, Avocado, Beans, Green, Beets, Blackberries, Carrots, Onions, Sweet Vidalia, Peas, Edible Pods, Peas, English/Shelling, Potatoes, New, Raspberries, Strawberries

June:

National Dairy Month:  Eggs, Milk (Free Milk Catalina, wyb cereal), Ice Cream,
Cheese, Butter, Yogurt, cool whip, In-store dairy coupons or booklets
End of June is Fourth or July Sales: Hot Dogs, Hamburgers, BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
Seasonal Produce: Apricots, Blackberries, Blueberries, Boysenberries, Cherries, Corn, Cucumber, Eggplant, Grapes, Honeydew, Nectarines, Peaches, Potatoes, Raspberries, Red Onions, Squash, Summer, Strawberries, Sweet Vidalia Onions, Tomatoes, Watermelon

July:

National Ice Cream Month
More 4th of July BBQ Sales:   Hot Dogs, Hamburgers, BBQ Sauce, Ketchup, condiments, charcoal, salad dressing, potato chips, dips
End of July:  Back to School Sales begin:  crayons, pencils, folders, binders
Seasonal Produce: Asian Pears, Bartlett Pears, Beans, Green, *Blueberries, Corn, Cucumber, Eggplant, Figs, Garlic, Grapes, Nectarines, Onions, Red, Oranges, Valencia, Peaches, Peppers, Sweet/Bell, Plums, Potatoes, Squash, Summer, Tomatoes, Watermelon

August:

Back to School: Pudding cups, Lunch meat,
Staples and Office Depot Penny items
Disinfectant:  Clorox, Purell
Clearance:  Insect Repellant, Sunscreen, charcoal
Seasonal Produce: Apple, Gravenstein, Avocado, Hass, Beans, Beans, Green, Berries, Corn, Cucumber, Eggplant, Figs, Grapes, Melons, Onion, Peaches, Pears, Bartlett, Pepper, Bell, Plums, Raspberries, Squash, Summer, Tomatillo, Tomato

September:

Back to School Sales through labor day:  crayons, pencils, folders, binders
Diabetes:  Bayer Glucose Meters, Glucerna Cereal
Seasonal Produce: Apples, Artichokes, Beans, Bell Peppers, Chile Peppers, Cucumber, Eggplant, Grapes, Onion, Orange, Valencia, Pears, Asian, Pears, Bartlett, Pomegranate, Squash, Tomatillo, Tomatoes, Winter Squash

October:

Halloween:  Candy
Beginning of the baking sales:  Canned pumpkin, evap milk, baking chips
National Seafood Month
Adopt a Shelter-Dog Month: Pedigree, Purina
Seasonal Produce: Almonds, Apples, Artichokes, Arugula, Beets, Broccoli, Brussels Sprouts, Cabbages, Chard, Chestnuts, Cranberries, Lemons, Parsnip, Pears, Pomegranate, Potatoes, Potatoes, Sweet, Pumpkin, Spinach, Squash, Winter, Turnips, Yams

November:

Baking Sales in full swing: nuts, chocolate chips, evap milk, sweetened condensed milk, coconut, cake mixes
Canned foods – soup, broth, condensed milk, vegetables, fruits, spaghetti sauce
Turkey, canned pumpkin, stovetop stuffing, betty crocker boxed potatoes, gravy mixes, rhodes rolls, frozen pies, cranberry sauce, jello, marshmallows
Seasonal Produce: Anjou Pears, Beets, Broccoli, Brussels Sprouts, Cabbages, Carrots, Celery, Comice pears, cranberries, kiwi, lemons, orange, potato, squash, yams
Clearance:  After Halloween sales are the time to stock up on things for the next year.  I like to buy the Halloween candy-alternatives like halloween crayons, erasers, watches, spinning tops, etc.  I mix this in with my next year’s candy bowl and it stretches my loot for all the neighbor kids!

December:

Holiday Dinner:  Egg Nog, Deli Platters, Instant Potatoes, gravy mixes, rhodes rolls, frozen pies, cranberry sauce, jello, marshmallows
Baking: Flour, Sugar, Butter, Cream, Cake mix, Brownie mix, Muffin mix, Breads, Pie Crust, Marshmallow, Whipped cream
Canned foods – soup, broth, condensed milk, vegetables, fruits, spaghetti sauce
Clearance:  Buy all your Thanksgiving Decorations, extra table settings and turkey carving products now once they’re at least 50% off.

Saturday, August 14, 2010

Fruit for the Summer

I decided to look up the sale produce this week for Safeway and find recipes to go with it. Here are some options, these are not my own recipes, I will be trying them for the first time this week.



Cantaloupe: (funny photo, huh?)

Here are some recipes you can use it for-
 Blueberries:


Cucumbers-
Cucumber-Tomato Baguettes-

      1 loaf of Baguette Bread
       1 large cucumbers
  2-3 roma tomatoes (are on sale now also)
        tub of cream cheese
    salt and white pepper to taste

Cut Baguette into 1/2inch  to 1 inch(depending on how easy to cut of tough/soft bread is). Cut cucumber and Tomatoes into thin slices.  Spread each slice of baguette with cream cheese, top with slice of cucumber, then slice of tomato, sprinkle over salt and white pepper(to taste). And it's so STINKIN' delicious!!! and easy, snack or hors d'oeuvre. 

Saturday, August 7, 2010

Pregnancy Cravings

I remember craving mac and cheese with soy sauce, cheeseburgers, Caesar salads, ice cream, eggs, taco bell at 2am...lol. Wow, it was crazy. I remember falling in LOVE with Salmon and Tuna fish. Twice baked potatoes tasted heavenly one time...among other things that seemed WAY better when you were pregnant.

Choosing healthy options are very important. At age 18, when I was pregnant with my first child, I ate poorly, I had gestational diabetes and wasn't a happy camper toward the end of my pregnancy. My 2nd child I was doing better with eating, but still craved the sugar and also had gestational diabetes with that child. My 3rd baby, I was 22, and had become more aware and accustomed to eating healthier and did NOT have gestational diabetes. Here are some things to eat and to avoid while pregnant, for you or anyone you know having a baby soon. I just found out my cousin is pregnant, so I'm dedicating this post to her, :) lol

Top Ten Power Foods for Pregnant and Nursing Women

These foods are great for pregnant and lactating women, along with their families. When it's important to make every bite count, depend on these nutritional powerhouses. In case any of these don't suit your taste buds or your dietary choices, we've included alternative sources of key nutrients as well.
• Yogurt
• Dark Leafy Greens
• Eggs
• Fatty Fish
• Lamb
• Berries
• Sweet Potatoes
• Avocado
• Legumes
• Nuts




Whole Baby
Foods to Avoid during Pregnancy
During pregnancy, the foods you eat have an effect on your developing baby. It is important to be aware of foods that may present hidden consequences. Avoid these foods when pregnant and nursing:
• Unpasteurized dairy products and unpasteurized juices, which may contain bacteria dangerous to a developing baby.
• Caffeine-containing beverages including green tea, alcoholic beverages and cigarettes.
Green tea contains a compound — epigallocatechin gallate — that blocks the enzyme necessary for folic acid to be utilized in the cells. Folic acid is needed for cells to divide, which is especially important during the critical periods of growth and development during the first trimester of pregnancy. Without folic acid, cell division is slowed down. In fact, inadequate intakes of folic acid have been linked to an increased risk of giving birth to an infant with neural tube defects. While green tea can be beneficial at other times, to be safe, pregnant women should avoid green tea throughout their pregnancy.
• Raw or undercooked meat, poultry and seafood, including oysters and sushi, which can carry parasites or foodborne illness.
• Some species of fish, including tuna, shark, swordfish, king mackerel and tilefish, due to their mercury content. Learn more
• Processed foods and "junk foods" with artificial flavors, colors, preservatives and hydrogenated oils, especially fried chips and French fries.
• Trans fat-containing hydrogenated oils prevent the synthesis and inhibit the utilization of the long chained omega-3 fatty acids-EPA and DHA-that are vital for brain development.
Learn more: Fish | Transfats

Carob Vs. Chocolate

Carob: First Rate Food!
by Paulette Millis

________________________________________
This food comes from the fleshy fruit pod of evergreen trees that reach heights of up to 50 feet. The carob tree, Certonia siliqua, also known as locust bean, locust pod, and St. John’s Bread, grows well where water is scarce. They are found mainly in the Mediterranean, but have also been planted for shade purposes in southern California. The prolific pods, (they are legumes), are reddish-brown, 4–8 inches long, leathery on the outside and succulent and sweet on the inside.
Carob powder is produced by grinding the pod after removal of the hard, brown seeds inside. This powder is the source of carob we usually see in whole food stores. It tastes somewhat like chocolate, is similar in many ways to cocoa, and health food enthusiasts and those who cannot eat chocolate use it as a substitute. I was introduced to it when my son became allergic to chocolate at age five, and continue to use it religiously instead of chocolate.
The seeds are the source of carob gum or locust bean gum, used as an additive by food processors in confections, frozen desserts, gelatin salads, party dips, salad dressings, and sauces as a stabilizer and thickening agent. It is used in baked goods to improve texture and extend shelf life and stabilize pie fillings and meringues; in dairy products to prevent separation of fats, solids, and water, and impart smoothness and richness with only traces of calories; in meat products as stabilizers and thickeners; and to give meatlike texture to vegetable protein analogs.


NUTRITIONAL AND MEDICINAL INFORMATION


Carob per 100g portions:



protein 3.8 grams



fat 0.2 grams


carbohydrates 90.6 grams


calcium 290 mg


phosphorus 81 mg


sodium 10 mg


potassium 800 mg









Powder Cocoa per 100g portions:


protein 16.8 grams


fat 23.7 grams


carbohydrates 45.4 grams


calcium 133 mg


phosphorus 648 mg


sodium 717 mg


potassium 651 mg


Chart from Food and Nutrition Encyclopedia Vol. 1

CAROB vs CHOCOLATE
Carob, a delicious, healthy food choice, is processed by drying, roasting, and grinding. Chocolate is processed with harsh alkalis and contains theobromine, both toxic to the liver. Chocolate is so bitter it is inedible without being heavily sweetened, while carob is 50% natural sugar. Chocolate has a heavy flavour, while carob is delicate. Carob is very low in fat (see table under nutrition) while cocoa is high in fat. Carob is free of caffeine and oxalic acids. When oxalic acid is used with calcium, as in chocolate milk, the calcium is rendered unusable.
Carob and cocoa contain tannin. Use both in moderation in children’s diets especially, as tannic acid reduces the absorption of protein through the intestinal wall.
Suggestions for Substitutions:
• use 1 1/2–2 parts by weight of carob for cocoa in beverages unless spices are used to enhance flavour.
• bland-flavoured carob goes well with cinnamon and peppermint.
• reduce the amount of sweetener when substituting carob for cocoa.
There are many foods available, particularly in whole food stores, that use carob. Try some of the carob flavoured drinks, such as Carob Rice Dream (milk and chocolate free!), carob confections such as granola bars, energy bars, carob bars (the carob nut mint cluster is my favourite!), puddings, pie fillings, teas, and especially the frozen carob treats made with Rice Dream Ice Cream—yummy! Read the ingredient list carefully and choose snacks that have food as a first ingredient, such as seeds, nuts, grains, dried fruit, etc., and beware of added sweeteners, sugar and it’s many aliases. Best choices would be without sweeteners.
MEDICINAL AND NUTRITIONAL
Brewed teas of roasted carob powder are effective and without side effects in the treatment of acute-onset diarrhea according to Murray and Pizzorno in the Encyclopedia of Natural Medicine. The beneficial effects are attributed to the high fiber content of carob and the polyphenol compounds. A study involving infants with acute diarrhea showed carob powder was particularly helpful with normalizations in defecation, body temperature, weight, and cessation of vomiting, with no side effects. (Encyclopedia of Natural Medicine p.435).
Carob contains 50% natural sugars, some protein, lots of fiber, less fat and calories than chocolate, and significant quantities of vitamin B, vitamin A, and minerals. It is an excellent source of calcium (see table pg. 8), having 3 times more calcium than milk!
________________________________________
RECIPES
It was very difficult to choose just four of my favourite recipes! There are many available for carob ice cream using your blender — try some. For yummy Carob Chip Muffins, see Volume 4 Issue 5 of WHOLifE, January/February 1999.
Peanut Butter Squares**
Try this great frozen dessert!
1/4 cup liquid honey
12 oz. soft tofu
1/2 cup natural peanut butter
2 tsp. vanilla
1/2 tsp. salt
2 eggs
Blend all of the above and spread a flat layer in an 8” x 8” pan.
1/3 cup liquid honey
1/4 cup carob powder
2 tsp. vanilla
Stir together and pour on top of first layer. Marbilize the layers with a knife. Freeze and enjoy.
________________________________________
Carob Syrup*
2 cups boiling water
1/2 cup honey
6 tbsp. carob powder (sifted)
1 tbsp. arrowroot powder
pinch of salt
1 tsp vanilla
In a small saucepan, combine the water with the honey and boil for 5 minutes or until syrupy. Meanwhile, in a small bowl, dissolve the carob powder, arrowroot powder and salt in a few tsp. of hot water; add to the syrup, and boil for another 5 minutes or until thickened. Let cool and then add vanilla. Refrigerate in a covered glass jar. Makes 1 1/2 cups.
You may use with milk, soymilk, Rice Dream or any combination of milks for a hot chocolate substitute.
________________________________________
Eatmore Bars*
Wonderful for snacks!
1/2 to 1 cup of peanut butter
1/4 to 1/2 cup of honey or to taste
1 cup carob chips (see note below)
1 tsp. vanilla
1 1/2 cups of oatflakes
1 cup chopped roasted peanuts
water, if needed
Boil the peanut butter and honey. Add carob chips and vanilla. Add remaining ingredients into the mixture and then press in a greased flat pan or cookie sheet. Once cool, cut into bars and serve.
Note: check labels for sugar and milk content of carob chips. No sugar, no milk chips make a dark bar, regular chips, with milk and sugar, make a lighter version.
________________________________________
Mahagany Cake
2 1/2 cups whole wheat pastry flour or stone ground whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
1 tbsp. apple cider vinegar
1 cup milk
2 tsp. vanilla
1 cup butter
1 cup honey or maple syrup (use brown rice syrup if you are diabetic as it doesn’t tend to unbalance blood sugars)
2 eggs
1/2 cup sifted carob
1 cup hot water
Sift flour, soda, and salt. Stir vinegar into milk and save. Cream butter, add honey, beat in eggs one at a time, and blend in carob. Add sifted flour mixture and milk alternately to butter mixture until batter is smooth. Stir in hot water and vanilla. Bake in 350° F oven for 40–50 minutes in three 8” layer pans, or 8 x 12 pan for a sheet cake. Also can be made into cupcakes.
My daughter-in-law makes this cake for my grandson’s birthdays, and uses tofu puddings for icing. Yummy!
________________________________________
* taken from Nutrition, Cooking and Healing, P. Millis
** adapted from Freedom From Allergy Cookbook, R. Greenberg
References: The World Encyclopedia of Food; Food and Nutrition Encyclopedia; Whole Foods Encyclopedia - Rebecca Wood; Complete Book of Natural Foods - Fred Rohe; Encyclopedia of Natural Medicine - Michael Murray N.D. and Joseph Pizzorno N.D.
The above is information regarding nutritious foods and is not intended to replace any instruction from medical or health professionals.
Note: Due to an increased interest in the subject of carob by many WHOLifE readers, we decided to repeat Paulette Millis's Carob: First Rate Food! article in this issue. It was first published in WHOLifE: March/April 1999 (Volume 4, Issue 6).
Paulette Millis lives and works in Saskatoon as a counsellor and nutritional consultant. Her cookbook, Nutrition, Cooking and Healing, is available in health food stores, or by calling Paulette at (306) 244-8890, or visit www.geocities.com/paulettemillis

Alkaline Vs. Acidic

I once heard that your alkalinity level should be slightly higher than your acidic level. I also heard that you will never get cancer in an alkaline body, because cancer won't survive in an alkaline body. I don't know if any of that is true, but I do know that lemons are AWESOME for helping with headaches and they are alkaline forming, also they are great to help prevent kidney stones, which, in my case, is REALLY good. :)

Here is a list of foods that are either akaline or acid forming when they mingle with your body.


...ALKALINE FOODS...

...ACIDIC FOODS...
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14


Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4


** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.

Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans

Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt

This was taken from a different website, but I forget which one, :/

Cherries!!!!!!!

Ok, so I wrote about how I recieved 6 cartons of cherries last month. I had NO idea what to do with them, besides eat 'em raw. I googled recipes, of course. This is what I did, I pitted about 3-4 cartons. We ate the rest raw. I dehydrated some. They were SO good. Like chewy fruit snacks. Then I froze some, for fruit smoothies, my hubby's specialty. I made a Cherry Custard Pie, yum!!! and I was going to attempt Cherry Clafoutis, but I just never did. One day, I will. We sure enjoyed fruit smoothies though. :) and the pie wasn't too bad either. :)

Wednesday, August 4, 2010

Stumbled across a life-saver blog




This blog I'm sharing with you is a total life saver in the kitchen right now for me. Healthy, budget friendly, and easy to prepare recipes!!! heck yeah!!! Thank you, LORD...seriously, I was so obsessively annoyed with cooking. I know what healthy is, and it's NOT what most of America thinks. I wanted truly healthy recipes, which I could find in some books and blogs, but they are HARD work (which is not my thing when it comes to kitchen time), AND most of the recipes were really expensive. We are on a strict food budget; saving for greater things. So, wanna know my new favorite blog? http://heavenlyhomemakers.com/

I think you'll be amazed too!!!