Category Archives: Recipes

Maple Kombucha Salad Dressing

by Sarah TheHealthyHomeEconomist October 27, 2014

 

kombucha salad dressing

Salad dressings have gotten a bad rap in recent years due to confusion about fats, and this has led dieticians and nutritionists to frequently advise against them entirely – suggesting either lowfat dressings or lemon juice as alternatives.

The problem is that salads dressed only in lemon juice are tasteless and unappetizing!

Lowfat commercial dressings are loaded with neurotoxic MSG in the form of hydrolyzed vegetable protein or hidden away under the “natural flavors” label.

Regular versions of bottled, commercial dressings are made with cheap, low quality oils that have been made rancid with high temperature processing. Stabilizers, preservatives, artificial flavors, colors and belly-bulging corn syrup add further insult to injury.

Even organic healthfood store dressings made with canola oil should be avoided. Canola oil is high in brain boosting omega 3 fat, but is usually genetically modified (GMO) if not organic and goes rancid very easily, requiring manufacturers to deodorize the oil to hide the off smell.

If that isn’t bad enough, the deodorizing process required to manufacture canola oil forms a dangerous form of transfat, not listed on the label of these supposedly healthy dressings.

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Coconut Milk Pudding

by Sarah TheHealthyHomeEconomist October 19, 2014

cupful of coconut milk pudding

Pudding is the ultimate comfort food especially when the weather turns cool.

Warm, right off the stove is the way I most enjoy it just like my Grandma used to make it.  A pudding box wasn’t good enough for her, and it’s not good enough for me either. Who wants to feed their children (or themselves) a bowlful of GMO white sugar, GMO corn starch, artificial colors and flavors plus preservatives anyway?

Not me!

From scratch with only whole ingredients is the way to go with pudding if you want all the enjoyment and none of the toxic load!

I typically make pudding with grassfed, fresh from the farm milk, but if there is even a hint of congestion issues in the household due to weather changes or whatnot, it is best to skip the dairy and make coconut milk pudding instead. This is because dairy, even if raw, can become mucous forming when cooked.

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Homemade Strawberry Syrup

by Sarah TheHealthyHomeEconomist September 25, 2014

homemade strawberry syrup with a glass of milk

When I was a kid, I really enjoyed a big spoonful of Nesquick Strawberry Powder or Carnation Strawberry Instant Breakfast Mix stirred into a glass of whole milk.

Little did I know how nasty that stuff truly is. My Mom didn’t know either as nutrition information wasn’t required on the label back in the day. She just assumed it was safe and that companies would do the right thing since the product was targeted at children.

Fat chance!

Check out the ingredients of the Nesquick marketed by Nestle as “an irresistibly delicious, extra nutritious drink for your family” boasting “25% less sugar and specially fortified with added calcium, Vitamin C and other essential vitamins and minerals to help build strong bones”.

Nesquick Strawberry Powder Ingredients: SUGAR, ARTIFICIAL FLAVORS, CITRIC ACID, RED 40, SALT, BLUE 1. VITAMINS AND MINERALS: CALCIUM CARBONATE, ASCORBIC ACID (VITAMIN C), ZINC OXIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), COPPER GLUCONATE, MANGANESE SULFATE, BIOTIN

“Extra nutritious drink for your family” and “essential vitamins and minerals to help build strong bones?”

Seriously?  You gotta wonder how these companies get away with this deceptive marketing language!

The first three ingredients of Nesquick are (GMO) sugar, artificial flavors, and neurotoxic, MSG laced citric acid! And, the list only goes downhill from there with a pathetic attempt by Nestle to somehow redeem the label with synthetic vitamins, completely indigestible inorganic calcium derived from rocks, and GMO derived, synthetic ascorbic acid masquerading as Vitamin C.

Fortunately, parents are wising up to Big Food’s preference for shareholder profits at the expense of their customers’ health and demonstrating their disdain by refusing to buy these toxic products in increasing numbers.

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Make Your Own Sourdough Starter

by Sarah TheHealthyHomeEconomist September 15, 2014

bubbling sourdough starter

When I first got into Traditional Food nearly 14 years ago, I pretty much had to make anything and everything myself because there were few companies (and none in my local area) that made the type of food I was seeking – let alone understood what I was even talking about!

Nowhere was this paradigm disconnect more apparent than the art of breadmaking.

“Isn’t using yeast the proper way to get bread to rise?   Isn’t this the way it’s always been done?” they would blankly ask.

“If the bread is organic, isn’t that good enough?”

Uh, no, no and no!

Yeast for breadmaking is relatively new in the grand scheme of human history.  In fact, when baker’s yeast was first introduced as an alternative to true sourdough starter in France in the mid 1600′s, it was strongly rejected because the Renaissance scientists of the time knew that this quicker, more convenient approach to breadmaking would negatively affect public health.

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How to Make Raw Apple Cider Vinegar

by Sarah TheHealthyHomeEconomist August 29, 2014

raw apple cider vinegar

It’s apple season in many parts of North America which will continue through the Fall.  Time to take advantage of the seasonal bounty and make some raw apple cider vinegar! If you don’t have locally grown apples available in your community, a bag of organic apples from the healthfood store or veggie co-op will work just fine.

Unpasteurized, or raw apple cider vinegar is expensive, so making your own is very thrifty.  A typical quart of organic, raw apple cider vinegar will run you just under $5 at most healthfood stores.  You can make a whole gallon, four times that amount, yourself for about the same price or even less if you use apple scraps that you were going to throw out or compost anyway.

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