What the f*%@#! is Lakanto??

I am always on the look out for natural sweeteners. I have a sweet tooth and need my fix! Of course refined sugar is so bad. The worst. I try not to eat it, buuuut of course I do sometimes.whoops. Usually I stick to Brown rice syrup and agave. These are good choices and much lower on the glycemic index (the measure that glucose levels increase from carb consumption). Buuuut they are not zero calorie. Stevia is zero carlorie and  would be another example of a good sugar substitue. Buuuut I do not like the taste. It is also not great for baking. Whole lotta butttts here. 

Lakanto to the rescue! Lakanto means "sweet plant" in Japanese. It is prepared by adding an extract of Luo Han Guo (a Chinese medicinal plant) to erythritol, obtained from fermented glucose made from corn. What you get from this wacky process is a great tasting, all natural  zero calorie sweetener. It looks, smells and tastes like light brown sugar.   I'm not gonna lie. It's not cheap. I paid about 30 bucks for an 28.22 oz bag. It will not be realistic for me to bake with it all the time. But its great for my coffee and oatmeal in the morning! If you are wanting a great sugar replacement this is the best zero calorie option in my opinion. Bummer about the price, but the more people use it hopefully it will become easier to get. Thus, cheaper. I found out about this though The Body Ecology website (www.bodyecology.com). Donna Gates (the founder of Body ecology) introduced this product to America.She also brought us stevia as well. If you are having digestive or immunity issue check out the site.

You can buy Lakanto on amazon or through the Body Ecology website. It just might be worth it to you....

How did I survive my early twenties without Coconut h20?

My husband and I attended a wedding last night. It was beautiful. Tons of old friends that we had not seen in years all dressed up and having a good time. Of course the good times included imbibing and eating tons of amazing food. Including a bevy of delicious cheeses, various yummy snacks, butternut squash ravoli, chicken , veggies and bread from Tartine . They had a couple of "house" cocktails. One with gin and one with burbon. Wine on the tables. I like to explore my options before settling in to a choice:). So of course I had to try everything before drinking way toooo much wine.

Wine is tricky. Because we keep hearing about how red wine (in moderation) is good for us. How its full of antioxidants, is good for the heart and helps to combat artery damage. But do we really drink red wine because it's good for us? Nah. We drink because we are celebrating , it feels good to catch a buzz or because we love the taste. Long Story short these is a lot of sugar in wine. It gives me a headache almost every time I drink too much. Coconut water is my salvation. It really is the hangover cure. I seriously do not know how I survived my early twenties without. It is a tropical fruit. So it is naturally hydrating. Which is what we need after too much drinks. Try it out the next time you have had too much or need a boost in the morning!

Get your life! Get some MACA...!

I have been recently making smoothies in the morning. I usually make whole grain hot cereal or eggs n' greens. Something warm. But fruity, cold and creamy  smoothies have been treating me right lately. So I'm going with it. I put  about a cup to a cup and half of berries in,a splash of juice or h20, some almond milk and/or coconut milk, ice, banana, cacao powder (powerful antioxidant...more on that later), and a scoop of MACA POWDER!
Maca is root. It has been used by indigenous societies of Peru and Chile for a source of healing and nourishment for thousands of years.  Studies have shone that the alkaloids (chemical compounds found in plants to have medicinal properties) nourish the endocrine system (the system of glands in the body, which secretes hormones directly into the blood stream to regulate the body). Thus aiding in stress reduction, increase in energy and stamina and even a boost in the libido. Holla! Maca is an extremely nutrient dense whole food full of vitamins, essential minerals  and fatty and amino acids. It seems like the best stuff has been a around for a long time, maca is no exception.

You can get maca in capsules or powder. If you don't like the taste go the capsule route. The capsules are a bit more expensive. I don't mind the taste of maca. Its almost a little sweet and nutty. Put the powder in smoothies (duh), over cereal or fruit, in tea..whatever. The brand I like is Navitas Naturals. Its the most bang for the buck. I believe its about 15 bucks at whole foods. Kinda pricey but it lasts a long time and make you feel really GOOD. Personally how I start my day is a foreshadowing of what is to come. If I start out making good healthy choices then usually have a more productive and energized day. Until 5 o'clock hits and the martini glass just looks so sad and empty. One day at a time people...one day at a time!

This is a great resource for cooking with almond flour..

Check this out...very cool website. Im buying the book will give thoughts on it laters :)

     http://www.elanaspantry.com/about/

Whole Grains! Eat em Eat em eat em

Whole grains are all  the rage. The shit. The Bees Knees. Not only do they leave you feeling full and satisfied, but there are tons of studies coming out about how they can help you loose weight (especially in the belly). Dr. Andrew Weil has a lot to say on the subject. He is a kick as physician and general heath guru. The founder of Integrated medicine, which combines medical treatments with holistic ingredients. The following was taken off his web site. Really good info...

Cooking With Whole Grains Whole grains - full of protein, fiber, vitamins, minerals and low-glycemic carbohydrates - are an important part of my Anti-Inflammatory Food Pyramid, but I always specify "true" whole grains. This means that the individual grains must be intact or cracked into a few large pieces, not ground in flour. Few nutrition guides make this distinction, but it is vital - with true whole grains, the outer bran and germ layers remain to encase the starchy endosperm within. This means it takes longer for digestion to occur, which slows the conversion of starch to sugar, keeping you fuller longer and preventing spikes in blood sugar that can lead to insulin resistance - a major driver of obesity, high blood pressure and type 2 diabetes. Don't be fooled by "whole-grain" products such as whole wheat flour (or bread made from it), which have a glycemic index nearly as high as that of refined flour. Grains that have been pulverized into flour, whether "whole" or not, have a significantly expanded starchy surface area available to digestive enzymes, and cause blood sugar levels to spike dramatically. In addition to regulating blood sugar levels, the fiber in whole grains improves cholesterol ratios and aids the digestive system. A recent government study even linked the fiber found in whole grains specifically to longer life (a lower risk of death at any age from common fatal conditions such as cardiovascular, respiratory and infectious diseases and possibly even cancer). A serving of true whole grains - embellished or plain - makes a healthy side for almost any meal, but they are also wonderful in soups, stews, salads and stuffings. Alternatively, try any of the following grains as breakfast porridge (in the same way you would enjoy oats), cooked a little longer if necessary. Serve with fruit, cinnamon and/or a healthy sweetener such as a bit of maple syrup or agave nectar. ; However you serve your whole grains, know that you are making a good choice for your heart, waistline, blood sugar levels and food budget. General tips on cooking with grains: For most grains, rinse prior to cooking to remove any debris (rolled oats and kasha are exceptions). It's particularly important to rinse quinoa, which has soap-like components called saponins that can taste bitter and have a laxative effect. To rinse, place in a bowl of cold water and swish around with your fingers, refilling the water once or twice. Drain in a fine-meshed strainer. The instructions given for each grain here are for stovetop preparation. But you can also use a rice or pressure cooker for any whole grain instead of a pot on the burner; just know that the cooking times and liquid ratios provided may need to be adjusted. To reduce cooking time for longer-cooking grains, pre-soak them for a few hours or overnight (with the exception of quinoa, which has a bitter coating that can be absorbed if soaked; rinse quinoa briefly instead). Except where stirring or uncovering is suggested, don’t remove the lid while cooking grains, as it disrupts the steaming process. If you are watching your sodium intake, feel free to cook your grains in unsalted water. Otherwise, one-fourth teaspoon of sea salt goes a long way (add salt when you combine grain and water in the pot). Alternatively, try using vegetable broth as the cooking liquid, or for a more exotic flavor, a 50/50 mixture of water and juice. You can even add a splash of wine or dried herbs. It’s generally a good idea to purchase grains in bulk, except where otherwise noted. Some grains such as rice and oats are found at typical supermarkets, but you will have better luck finding more obscure grains, such as teff and amaranth, at your local natural foods store. For all grains, opt for organic varieties from the bulk bins of health food stores whenever possible - they have higher turnover rates, which improves the likelihood of freshness. Store in tightly sealed containers in the pantry (or another cool, dry, dark place). Even better: store in the refrigerator if you have room. Unless otherwise noted, properly stored grains can last up to one year. The grain-by-grain guide below offers everything you need to know about whole grains, including historical and cultural heritage, common varieties, nutritional value, storage tips, healthful recipes, and most importantly, standard cooking instructions. Try these grains as part of a healthy diet plan: Amaranth Barley Brown rice Buckwheat Bulgur Cracked wheat Farro Kamut Kasha Millet Oats Quinoa Rye Spelt Teff Wheat berries Wild rice	advertisement

Fish oil for Dogs!

I recently adopted a spunky older dog named Biscuit! She was practically perfect except for dry fur and dandruff. There are sooooo many topical treatment that you can buy to help a dog with dry itchy skin but they are very expensive and don't really work. I did a little research and fish oil was the number 1 natural choice. Fish oil is full of omegas and like for humans is very good for you. SO after just 3 weeks of putting a capsule on her dry food, i have noticed a big change in her fur. She is not itching as much and her fur is getting much softer. If you buy it in capsule form it is cheaper, just cut it open and put on food. If you have a bigger dog you might be able to just hide it in their food.

Late night Candy bindge.....redemption time

I was really really really craving sugar last night,bad. I almost made it,but the dog needed walking and the 7 eleven was right there so....Waking up this morning feeling bloated and my teeth hurt. What I should of done was make something sweet myself. Taking control of the ingredients. I am always going to have a sweet tooth, even though I know all about how bad refined white sugar is. How it gives me headaches, gas, bad teeth, turns into nasty carbs, and leaves me just wanting more . I know all about the good alternatives, agave, molasses, brown rice syrup. All are more mellow on the system. Even honey (which basically breaks down in the body as same as sugar) but oh the flavor. So as a throw away the skittles and twix wrappers like keg cups after a party, I am struck by this thought. Today is a new day. Usually when I make choices that arn't so great I follow them up with more bad choices. Its the whole "ah well fuck it" way of doing things. There is no need to indulge myself again just because I fell off the sugar wagon. Its green tea and puffed millet (sprinkled with chia seeds) this morning...but when the urge comes calling again(2-3 days, tee hee) I think this would be a better choice, I neeed to up my dessert game...
Chocolate Peanut butter cups(so easy)whooooooaaaaaa!!!!

• Prep time: 15 minutes
• Cook time: 2 hours 15 minutes
• Total time: 2 hours 30 minutes
• Servings: 12

• 1/2 cup(s) of Earth Balance butter
• 3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
• 3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
• 1/4 cup(s) of maple sugar or other granulated sweetener
• 1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup(s) of soy, rice, or nut milk
• 1/4 cup(s) of chopped pecans, almonds, or peanuts

Steps

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
2. Set aside.
3. Melt the butter in a small saucepan over medium heat.
4. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
5. Remove the mixture from the heat.
6. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
7. Combine the chocolate and milk in another pan.
8. Stir over medium heat until the chocolate has melted.
9. Spoon the chocolate evenly over the peanut butter mixture.
10. Top with chopped nuts.
11. Place in the refrigerator to set for at least 2 hours before serving.
12. They are great soft, but even better a little firmer!