Prenatal exposure to cadmium, even at low levels, can have long-lasting effects on children’s IQ. Cadmium is found in cheap jewelry, NiCad batteries, plastics, car exhaust and fertilizers. Read more…
SOURCE: Environmental Health News
November 11, 2012
November 11, 2012
THE LINK BETWEEN TYLENOL AND ASTHMA
Babies given Tylenol have a greater risk of developing asthma in later years. Researchers found that the more acetaminophen kids were given as infants, the more likely they were to develop asthma-like symptoms in early childhood. Read more…
SOURCE: Reuters
November 11, 2012
LOW STOMACH ACID
If you’re struggling to digest meat or suffering from gas, bloating, and GERD, you most likely have low stomach acid. Read more…
SOURCE: SCD Lifestyle
November 11, 2012
Provencal Fish Stew
I love the orange, saffron and fennel in this Provencal fish stew! The stew is light, making it perfect for hot summer days.
Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Source: Peter Berley
Ingredients
- 3 tablespoons ghee
- 1 medium onion (roughly chopped)
- 2 large leeks (roughly chopped)
- 1 large celery stalk (chopped)
- 3 large fennel bulbs (thinly sliced)
- 5 cloves garlic (chopped)
- 2 large strips orange peel
- 28oz plum tomatoes (roughly chopped)
- pinch red pepper flakes
- 1/2 teaspoon saffron strands
- 2 sprigs fresh thyme
- 2 large bay leaves
- 6 cups Fish Fumet
- 3lb fillet of any soft, mild, flat fish (cod, halibut, bass, etc.)
Directions
Saute’ the onion, leeks, celery, fennel and garlic in 2 Tbsp of ghee over medium-low heat for 10 minutes. Sweat; don’t brown.
Add the orange peel, tomato, red pepper flakes, saffron, thyme, bay leaves and Fish Fumet. Boil gently for 10 minutes.
Add the fish and simmer 3-4 minutes, until cooked through. Carefully lift the fish and vegetables to a warm serving bowl; keep warm.
Boil the broth with remaining 1 tablespoon ghee until flavorful and concentrated.
Serve the soup topped with fish.
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November 11, 2012
Homemade Coconut Milk
This is a GAPS, SCD and Paleo-friendly recipe for homemade coconut milk because it doesn’t contain guar gum as a thickener.
Be sure to save the shreds for making macaroons (you can always freeze them).
Skip the endocrine-disrupting and gut-harming chemicals found in canned coconut milk and make your own homemade coconut milk!
Serves: 2
Prep time: 2 minutes
Cook time: 15 minutes
Ingredients
- 1 cup unsweetened, shredded coconut
- 1 cup hot, boiling, filtered water
Directions
Pour water over coconut; let sit for 15 minutes.
Blend in a blender. Strain through a cheesecloth.
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November 11, 2012
Guacamole
Guacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.
Serves: 8
Prep time: 10 minutes
Ingredients
- 4 medium ripe avocados (peeled and pitted)
- 1 large red onion (small dice)
- 1 medium tomato (diced)
- 4 cloves garlic (minced)
- 1 bunch fresh cilantro (minced)
- 1 medium lime (juiced)
- sea salt (to taste)
- 1 medium jalapeno pepper (minced) (optional)
Directions
Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to the guacamole to taste.
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November 11, 2012
Tuscan Navy Beans
I usually double or triple this Tuscan navy beans recipe, and many times I add at least one diced onion.
Fresh lemon zest and juice give these beans a refreshing flavor.
Serves: 4
Prep time: 5 minutes
Cook time: 1 hour
Ingredients
- 1 cup dried navy beans (soaked overnight, drained and rinsed)
- 2 square piece kombu (kelp)
- 1/4 cup ghee, coconut oil or animal fat
- 3 cloves garlic (peeled and smashed)
- 1 leaf bay leaves
- 8 leaves fresh sage (minced)
- 4 cups water or homemade stock
- 1 teaspoon sea salt
- 1 teaspoon lemon juice (freshly zested and squeezed)
- freshly ground black pepper (to taste)
Directions
Place the beans, oil, garlic, bay leaf and sage in a medium pot. Add 4 cups water, cover and bring to a boil. Lower the heat and simmer, partially covered, for 10 minutes. Skim off any foam. Continue cooking for 50 minutes, or until the beans are tender. Check from time to time to make sure there is still some water in the pot and add more if necessary.
Add 1 teaspoon sea salt, let sit for 10 minutes, then smash some of the beans against the sides of the pot. Stir in the lemon juice and sprinkle with a generous amount of black pepper. Taste and add more salt if necessary.
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November 11, 2012
Grain-Free Pancakes
Grain-free pancakes that are made with hazelnut flour are delicious and filling!
There is a lot of protein in them due to the amount of eggs and nuts, making them a great choice for diabetics, too.
These grain-free pancakes are GAPS, SCD and Paleo legal.
Serves: 6
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
- 2 cups nut flour, such as almond flour
- 1/2 cup hazelnut flour
- 8 pasture-raised eggs
- 4 tablespoons raw, local honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- ghee or coconut oil (for frying)
Directions
Mix all ingredients together. Ladle into a frying pan at medium-low heat coated with ghee or coconut oil. Cook until bubbles appear, then flip and cook these grain-free pancakes for a tiny bit more.
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November 11, 2012
Easy French Lentils
French lentils are a great staple to keep on hand.
They’re easier to cook than other legumes (other than peas) because they don’t require soaking ahead of time.
I often use lentils and other legumes in place of grains because, if prepared properly, they’re often easier to digest and contain a sizable amount of protein.
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 teaspoon ghee or coconut oil
- 1 medium onion (small dice)
- 2 medium carrots (diced)
- 2 medium celery stalks (diced)
- 2 or more cloves garlic (minced)
- 2 bay leaves
- 1 cup French lentils (small greenish/black)
- 2-1/2 cups water or homemade stock
- 2 tablespoons fresh parsley (minced)
- 1/2 teaspoon sea salt
Directions
Melt ghee or oil in a medium skillet; saute’ onion, carrots, celery and garlic.
In a medium pot, bring water or stock to a boil, then add bay leaves and French lentils.
Cover, lower the flame and simmer French lentils for about 25 minutes or until done. Drain excess water and stir in sauteed vegetables. Season with sea salt. Garnish with fresh parsley.
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November 11, 2012
Fish Fumet
Use this fish fumet broth as the base for Provencal Fish Stew or as a light broth on its own.
Lemon and orange zest combine for a light, refreshing flavor.
Serves: 8
Prep time: 10 minutes
Cook time: 30 minutes
Source: Peter Berley
Ingredients
- 2lb fresh fish bones and frames (heads and tails broken up)
- 2 cups dry white wine
- 2/3 cups carrots (thinly sliced)
- 2/3 cups celery stalks (thinly sliced)
- 2/3 cups onion (thinly sliced)
- 1/2 teaspoon black peppercorns
- 2 wide strips lemon or orange zest (without any white pith)
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 2 quarts filtered water
- 3/4 teaspoons sea salt
Directions
Rinse the bones in cold water. Remove the gills if using a head; most blood resides there and will cloud stock.
Pour the wine into a saucepan and bring to a boil; reduce the heat and simmer for about 30 seconds.
Add the fish parts, vegetables and peppercorns. Pour in the cold water and bring to a gentle boil. Skim the foam, then add zest and herbs. Simmer for 25-30 minutes.
Strain fish fumet, season with salt and cool before refrigerating.
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