Friday, December 24, 2010
Monday, November 15, 2010
Sunday, October 17, 2010
Thursday, October 14, 2010
Friday, October 15 · 7:00pm - 9:00pm
|Location||Meyers Auditorium, McComsey Hall, Millersville University|
|More Info||Fed up with the deplorable state of school lunches? Find out how 2 angry moms took action! Movie screening and discussion with Dr. Julie Lombardi and Dr. Adele Ruszak of Millersville University. Free and open to the public.|
Monday, October 11, 2010
Friday, October 8, 2010
Wednesday, October 6, 2010
Monday, October 4, 2010
Pumpkin seeds, also known as pepitas, are flat, dark green seeds. Some are encased in a yellow-white husk, although some varieties of pumpkins produce seeds without shells. Pumpkin seeds have a malleable, chewy texture and a subtly sweet, nutty flavor. While roasted pumpkins seeds are probably best known for their role as a perennial Halloween treat, these seeds are so delicious, and nutritious, that they can be enjoyed throughout the whole year.
Tips for Preparing Pumpkin Seeds:
While most stores sell pumpkin seeds, it is fun and easy to make your own. To do so, first remove the seeds from the pumpkin's inner cavity and wipe them off with a paper towel if needed to remove excess pulp that may have stuck to them. Spread them out evenly on a paper bag and let them dry out overnight.
Place them in a single layer on a cookie sheet and light roast them in a 160-170ºF (about 75ºC) oven for 15-20 minutes. By roasting them for a short time at a low temperature you can help to preserve their healthy oils.
A Few Quick Serving Ideas:
Add pumpkin seeds to healthy sautéed vegetables.
Sprinkle pumpkin seeds on top of mixed green salads.
Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
Add chopped pumpkin seeds to your favorite hot or cold cereal.
Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.
Pumpkin seeds are a very good source of the minerals phosphorus, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper. In addition, pumpkin seeds are a good source of protein and vitamin K.
Thursday, September 16, 2010
Life Enhancing Acres
2931 Miller Lane, Bird-in-Hand, 17505
Fresh chickens: May-Oct, turkeys: Nov, eggs & frozen meats all year. M,Tu,Th,F 8 - 5, Sa 8 -4 Pastured poultry, turkey, eggs, beef, lamb, fruits & vegetables
Monday, September 13, 2010
Monday, September 6, 2010
Tuesday, July 13, 2010
Friday, June 25, 2010
Monday, June 21, 2010
Wednesday, June 16, 2010
Gluten-Free Pizza Crust
By: GinnyP Oct 29, 2002
From Carol Fenster's "Special Diet Solutions".
SERVES 6 (change servings and units)
1 tablespoon dry yeast
1/2 cup tapioca flour
2 tablespoons powdered milk or non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon italian seasoning
2/3 cup water (110 degrees F)
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
Beat on high speed for 3 minutes.
(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
Make edges slightly thicker to hold toppings.
Bake pizza crust for 10 minutes.
Remove from oven.
Spread pizza crust with your favorite sauce and toppings.
Bake another 20 to 25 minutes or until top is nicely browned.
Tuesday, June 15, 2010
Fats in general are considered the dietary villains by many people. And while a low-fat diet is actually quite good for the 1/3 of people who are carb nutritional types, the other two-thirds of the population do not fare well on this type of diet.
Another persistent sub-set of the fat myth is the belief that saturated fat, in particular, will increase your risk of heart attacks and cardiovascular disease.
This is simply untrue.
Saturated fats provide the building blocks for your cell membranes and a variety of hormones and hormone like substances that are essential to your health, and saturated fats from animal and vegetable sources (such as meat, dairy, certain oils, and tropical plants like coconut) provide a concentrated source of energy in your diet.
When you eat fats as part of your meal, they slow down absorption so that you can go longer without feeling hungry.
In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes.
Saturated fats are also:
- The preferred fuel for your heart, and also used as a source of fuel during energy expenditure
- Useful antiviral agents (caprylic acid)
- Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)
- Useful to actually lower cholesterol levels (palmitic and stearic acids)
- Modulators of genetic regulation and prevent cancer (butyric acid).
Sources of healthy monounsaturated fats include olive oil and nuts, such as pecans. Canola oil is also in this category, but I advise avoiding it and using olive oil instead. Keep in mind, however, that olive oil should not be used for cooking. Instead, use coconut oil for cooking, frying and baking, and save the olive oil for salad dressing.
One of the most important of the healthy fats is omega-3.
Deficiency in this essential fat can cause or contribute to very serious health problems, both mental and physical, and may be a significant underlying factor of up to 96,000 premature deaths each year.
For more information about omega-3's and the best sources of this fat, please review this previous article.
Now, the type of fat that is truly disastrous to your health are trans fat and damaged omega-6 fats.
Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening. It's also found in most processed and fried foods, such as French fries and fried chicken, doughnuts, cookies, pastries and crackers.
This is the most consumed type of fat in the US, despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.
Trans fat raises LDL (bad cholesterol) levels, and lowers HDL (good cholesterol) levels, which of course is the complete opposite of what you need in order to maintain good heart health!
In fact, trans fats -- as opposed to saturated fats -- have been linked repeatedly to heart disease. They can also cause major clogging of your arteries, type 2 diabetes and other serious health problems.
Clearly, if you value your health, abolishing trans fats from your diet should be at the top of your list. It really doesn't matter how filling the food might be – if it contains trans fats, avoid it at all cost…
So which Type of Food is Really the Most Filling?
The issue of satiety is a big one, especially when trying to manage your weight, and food manufacturers know this. According to the Food Navigator article above, the US diet food market – which is typically focused on increasing satiety without the calories – is valued at $3.64 billion!
Unfortunately, "diet foods" are among the worst foods there are. Nearly all of them are processed and pre-packaged, and contain a slew of chemical additives.
So, what should you eat if you want to increase that feeling of fullness and reduce hunger pangs?
Although healthy fats can help you feel fuller longer, protein beats both fats and carbs when it comes to satiety.
However, the amount and type of protein that you need can vary dramatically, depending on your gender, height, weight, exercise levels, and, most importantly, by your nutritional type.
A strong carb type, for example, can feel stuffed for hours on a meatless salad with a no fat dressing, while the same meal would have a strong protein type craving for food in about twenty minutes. So keep in mind that although you certainly need protein, you have individualized requirements for it.
The way to decipher your requirement is by determining whether you're a protein, carb, or mixed nutritional type.
Protein types, as the name implies, do better on low-carbohydrate, high-protein and high-fat diets. A typical ratio might be 40 percent protein and 30 percent each of fats and carbohydrates, but the amounts could easily shift to 50 percent fats and as little as 10 percent carbohydrates depending on individual genetic requirements.
Carb types, meanwhile, normally feel best when the majority of their food is vegetable carbohydrate. Yet they, too, still need some protein and fat in their diets. (Mixed types fall somewhere in between.)
The type of protein that your body thrives on will also vary according to your nutritional type.
Protein types, for instance, thrive on high-purine meats like dark-meat chicken, or high-quality steak, while carb types prefer light meats or even beans as their source of protein.
Some generally good sources of protein (though you need to find out your nutritional type to really tailor your foods for optimal health) include:
- Eggs (ideally, raw and organic)
- Grass-fed beef and bison
- Free-range, organic chicken and ostrich
- Raw dairy products (raw milk, raw-milk cheese, and so on.)
- Wild-caught, mercury-free fish (only eat this if you can confirm via lab-testing that it's not polluted)
When choosing protein sources, it's extremely important to find high-quality varieties.
These would include grass-fed (not grain-fed) organic meats, raw (not pasteurized) dairy products, and wild-caught (not farm-raised) fish that you know is not contaminated with mercury and other pollutants.
Tuesday, June 8, 2010
Sunday, May 30, 2010
The percentage also gives us some idea about the chocolate's sweetness. If a dark chocolate contains 70 percent cocoa mass, it must contain about 30 percent sugar. The chocolate will have an intense chocolate flavor, with just enough sugar to make it palatable. The lower the chocolate's percentage, the higher the percentage of sugar and the sweeter the chocolate will be.
To avoid paying top dollar for a bar of chocolate that could pass as a bar of soap, purchase a reputable brand. Better quality chocolate bars have fewer ingredients, usually only five or six, and use real vanilla (not vanillin or other artificial flavorings).
Monday, May 24, 2010
Saturday, May 22, 2010
Sesame Crackers (from the The Gluten-Free Almond Flour Cookbook)
3 c. blanched almond flour
1.5 tsp. Himalayan or Celtic Sea Salt
1 c. sesame seeds
2 TBSP. grapeseed oil (or other oil)
2 large eggs
Preheat oven to 350. Cut 3 pieces of parchment paper to fit a baking sheet. In a large bowl, combine the almond flour, salt, and sesame seeds. In another bowl, whisk together grapeseed oil and eggs. Combine. Refrigerate overnight for nutritional “soaking” benefits which neutralizes phytic acid. If you don’t have time to soak it, it will still taste great with out overnight refrigeration. Divide room temperature dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16 inch thickness. Remove the top piece of parchment and transfer the bottom piece of parchment with the rolled-out dough into a baking sheet. Repeat the process with the remaining dough. Cut the dough into 2-inch squares with a pizza cutter. Bake for 12 – 15 min., until lightly golden. Let the crackers cool on the baking sheets for 30 min., then serve.
Friday, May 21, 2010
Wednesday, May 19, 2010
Tuesday, May 4, 2010
Leola: Meadowview Dairy Store, 172 S. Farmersville Rd., Leola, PA 17540. (717) 656-2261 or (717) 821-6748. Fresh raw milk for $3 a gallon from a small herd of Jersey cows. Variety of aged raw milk cheese available, retail and wholesale. They also have brown eggs from pastured hens, yogurt, raw honey and, and more. Stop by the farm.