Sunday, March 9, 2014
One of the reasons, I love paleo recipes are the healthy use of fats. Tallow is one of my favorite fats because it's saturated, so it's stable enough for cooking. Plus, it's rendered from beef, and since I regularly buy grass fed knuckle bones aka soup bones at my farmer's market for bone broth, I consider this fat a nutritious freebie! I use a lot of coconut oil for cooking, so this is a great substitute that helps me reduce the cost of food. When I make bone broth, I usually just scoop the fat when it solidifies at the top of the broth in the refrigerator. The fat does keep the broth fresher longer, so don't scoop it out unless you are going to use the broth right away. Once you scoop it out, save it in a glass container. You can use it just like that, or you can put the container with the fat in a saucepan with some water, and put the heat on the lowest possible setting. The steam will melt the fat, and when it solidifies, it will be one whole mass instead of smaller uglier pieces.
Besides being an awesome cooking oil, tallow is one of few sources of Vitamin K2. Other sources include natto (fermented soybeans), goose liver, certain cheeses, and animal fat such as egg yolk, butter and lard from grass-fed animals. Vitamin K2 is a common vitamin deficiency that usually manifests as osteoporosis, alzheimer's disease, arterial plaques (aka heart disease), wrinkles and dental cavities. So basically, the health problems associated with old age. If you supplement with K2, it's not cheap. I bought mine from Carlson Labs, and for 180 capsules it was around $50.
Our ancestors regularly cooked with animal fat. If you check out old recipe books, they aren't afraid to use lard on their list of ingredients. Turns out grandma's traditions became tradition for a reason. Confused about whether you should be taking calcium for your bones? Studies have shown that increased calcium supplementation can increase the risk of heart disease, especially in women. What K2 does, is it helps put the calcium in the right place. Instead of the arteries where it increases the risk of heart disease, with K2 the calcium goes to your bones and your teeth.
So now you may be sold on lard, but to get the full benefits of K2 it needs to be from grass fed animals. According to Dr. Kate Rheaume-Bleue, author of Vitamin K2 and the Calcium Paradox, you're animals need to consume choropllyl from leafy greens to get K1. The animals then convert K1 to K2 for you, where it's stored in their fat until you consume it. Tallow also contains Vitamin D, which is important for hormonal health. Check out my article on 6 Tips to Help Balance Your Hormones Naturally on Answers.com if you want more information on balancing your hormones.
Thursday, February 27, 2014
So lately, I've been obsessed with hard boiled eggs. I eat them for breakfast. I snack on them. I actually just ate two of them a couple minutes ago for dessert. I've trying to reduce sugar as much as possible after Valentines Day, and hard boiled eggs have definitely helped me keep my diet on track. This is not a paid review, and I bought the Norpro Egg Rite Egg Timer myself. I've found that the lines for soft, medium, and hard are not accurate, and the egg is hard boiled when the whole timer turns from red to purple. That being said, I still love it. Now that I've used it a bit, I know when to take it off the heat. The longer I leave it out in the cold water after it's done cooking, the easier it peels. I finally feel like I might succeed in making deviled eggs, which happens to be a favorite dish of mine. On amazon it's only $6.45, which I think is definitely worth it. Mary G. Enig, author of Know Your Fats, recommends that you eat at least one egg a day if you are not allergic to them. Chris Kresser also has an awesome article "Three Eggs a Day Keep the Doctor Away" that I highly recommend you check out.
Thursday, February 13, 2014
This recipe is from the Naturally Sweetened Desserts Community Cookbook, which I am loving! It was submitted by Amy from Real Food Whole Health. Check out her awesome site. She's a real food based nutritional therapist and certified GAPS practitioner.
I used to eat a lot of chocolate chia seed pudding when I was vegan, so I was feeling nostalgic when I made this. Plus, I'm a sucker for easy recipes. Cooking as often as I do is hard enough. I also liked how this recipe can easily be adapted for different flavors, which makes it more like a cooking technique than just a recipe. This recipe doesn't use much maple syrup, which is fine by me, I prefer to eat less sugar anyway. But, if you have a sweet tooth you may need to add more sweetener.
Easy Coconut & Vanilla Chia Seed Pudding
2 cans organic coconut milk (Native Forest or Natural Value brand) or 3
c homemade coconut milk
2+ T pure maple syrup
2 T pure vanilla extract
2 shakes of unrefined sea salt
¾ c chia seeds
1. In a blender, combine coconut milk, maple syrup, vanilla and sea salt and blend
until smooth. Turn blender on very low (around 2 on a VitaMix blender) and add
chia seeds, blending just until combined.
2. Pour into a large glass bowl and quickly whisk every 10-15 minutes for an hour.
3. You can now pour the pudding into serving dishes and enjoy, or store in Mason
jars and place in the fridge. Pudding will continue to firm up in the fridge.
Notes: You can add spices like cinnamon, nutmeg, Garam masala or Five Spice
powder—blend in before adding chia seeds. Serve pudding with fun toppings—like
nuts, dried fruit, chocolate chips, etc. Raw honey may replace maple syrup.