I wondered whether to call this creation a pudding, or a custard. So, I looked up the aforementioned words and found this: the original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs,or suet resulting in a solid mass.
| Desserts
Blueberries add flavor, texture and a slew of antioxidants to any baked product. Antioxidants consist of a group of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases. Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body and also when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun. A poor diet also contributes to the formation of free radicals. Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.
You don’t have to be Jewish to love matzoh. While matzoh (also spelled, matzo, matza, matzah) is traditionally eaten for the seven days of Passover, it can be enjoyed year round as well. For Jewish people it has special historical significance. Passover is a recognition of the Jewish exodus from Egypt. The Israelites had to leave Egypt in such haste, they could not wait for their bread dough to rise. The resulting product was matzoh (Exodus 12:39).
Zucchini is one of the first vegetables allowed on the SCD or GAPS protocols. It is so easy to digest and full of nutrients. There are many ways to serve zucchini; steamed, grated and sauteed, alone or mixed with other vegetables. It is also a nice addition to soups and stews as it can disintegrate and become part of the gravy, adding nutrients there as well.
The challenges of a gluten-free, grain-free, starch-free diet are many. And one of the first considerations that people need in order to feel that they can actually “do” the diet is to have an acceptable bread replacement. Children and adults alike, crave bread. These are the people that most need to eliminate it from their diet. Unfortunately, our culture is heavily grain/bread/starch based. And this is what gets some people in trouble in the first place. They eat too many carbohydrates that are difficult to digest.
All over the world people make thin, light and wonderfully delicious pancakes called crêpes. This food originated in northwestern France, hence the French name “crêpe”. They can be filled with many things, from meat and savory proteins to very sweet dessert fillings. Traditionally, the recipe involves wheat flour and milk. For those who are gluten-free, […]