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    • What is Quinoa?

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    •  10/30/2010 1:19:19 PM
    •  If any of you are like me, When I first heard the word quinoa it went in one ear and out the other. Even when I saw the label quinoa I pronounced it so wrong that no one knew what I was talking about. Here is a little insight on this versatile grain-like food that I have come to love!


      Quinoa (pronounced /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets,spinach and tumbleweeds.


       This crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. 


      Now that you are up to date with all the that, then next question:

       

      HOW DO I EAT IT?

      I try to substitute quinoa  in place of rice or even instead of oatmeal in the mornings. The great thing about this yummy grain-like food, is its high nutritional value and ability to take on whatever flavor you want.  You can mix it with fresh veggies and sprinkle it with balsamic vinegar for a delicious lunch. Use it as a side dish for any meal. My kids really like it with fresh chopped fruit, rice milk, and cinnamon. You really can't go wrong no matter what you do.


      Recipes from our site that use quinoa:

      MANGO SALAD

      CILANTRO LIME QUINOA

      ZESTY QUINOA BEAN MEDLEY

       

      HOW TO COOK IT:

      The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, OR rinsing it in ample running water either in a fine strainer or in cheesecloth. (I prefer a quick rinse with a stainer) Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.

      A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like an al dente pasta). As an alternative, you  can use a rice cooker to prepare quinoa, treating it just like rice (for both cooking cycle and water amounts).


       

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    • CANCER & DISEASE

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    •  10/23/2010 10:11:55 AM
    •     I think we have been trained to immediately feel fear when we hear or see the CANCER. Its constantly lurking around the corner with no explanation. People who we consider healthy get cancer and lose their lives. Its truly tragic that so many people have to suffer and die each year. Families lose loved ones or watch them suffer through chemo and radiation. It isn't pretty. I watched some of my very own family members go through both and have lost two to this crazy disease. I have great love and respect for those who have had to suffer or watch their loved ones suffer.  The part that makes me so crazy... some if not most of this suffering could have been prevented!! As I watched and worried for my families members, I wish I would've had the information I have now. I know that some people hear my story and think I am crazy for not doing everything I can to prevent my cancer from coming. With the risks in the 90% why would I be knocking down doors to have my elective surgeries??

       

       

            I will tell you why, I have learned the preventative power of eating a whole food plant based diet. I was blown away by the impact FOOD has on DISEASE. We look at food and just something we do, we eat what we want, when we want. After reading "The China Study" my eyes were opened, and I was in shock of how blindly I had been living my life. I felt like a trained robot. All of the sudden I saw this vicious cycle all stemming from MONEY. In every industry someone is benefiting greatly $$ by us (the public) not knowing all the details. We live in a nation full of great sales pitches. I don't watch TV much at all, but every time I do, I am shocked by some of the commercials I see. Especially the commercials targeted at children, making junk food full of disease causing chemicals appealing to them! If they can win over the kids, then they have us. Disease follows, then doctors have visits, foundations get to raise hopes (and MONEY) for a cure and so much more. I was amazed at how much I relied on the knowledge of people with a degree in advertising to help me make my decisions! YIKES!!

       

       

                   As a mother I am finally taking the initiative to do my own research. I have found several people who I trust in the WHOLE FOOD WORLD. The information is out there, but it takes time and research. I think its well worth taking the time to research, if there is even a small chance that it is true and we can prevent our family.. our CHILDREN from suffering from any disease.  It is our job to protect our children and teach them to protect themselves. 


      Some of my favorite places to find information:

      BOOKS, if you haven't read The China Study, read it! Eat To Live, is another must read. Then when is comes to your kids,  Disease Proof your Child. 

      Favorite sites to search : of course, http://wholefoodmommies.com/ , http://www.cancerproject.org , http://www.diseaseproof.com ,http://www.pcrm.org/ 

                Its empowering to have the knowledge and ability to PREVENT DISEASE. What's more amazing is how simple it can be, eating WHOLE FOOD PLANT BASED DIET is the key. We as Whole Food Mommies want this information out there. We want to be helpful to anyone who wants to take this journey. Please feel free to leave comments or contact us. 

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    • Welcome FALL (time for soup)

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    •  10/15/2010 10:43:15 PM
    •    I LOVE FALL! Nice brisk air, leaves changing colors, cozy sweaters, early sunsets (means kids are in bed earlier!), but my favorite part of fall has to be the fresh from the garden veggies for homemade soup! Oh YUM! My poor kids are souped out, but I am just getting started!

       

      Tonight for dinner I had unexpected guests and was delighted to find I had most of the ingredients for this soup (below) in my fridge. It took me about 20-25 minutes to whip this up, I served it with toasted veggie sandwiches. It was a smashing success!

       

      Creamy Asparagus Soup(click for recipe)

       

       

       


      Tomorrow I have big plans to cook up a couple batches of this tomato soup (pic below) and freeze small portions for the winter. Sometimes I like to switch up this recipe and use our  BASIC CREAM SAUCE  with 2 cups of veggie stock instead of four. This has to be one of the best soups I have ever had (or MADE)!  It's really so simple, and I feel all "gourmet chef" when I sit down with a bowl! Yum! If you haven't tried it for fear of failure or looking too difficult.... TRY IT! If I can do it, really anyone can!  You will impress yourself and others :)

       

       

      Fire-Roasted Tomato Soup (click for recipe)

       

       

       

       

       

       

       

      And of course, the classic, I love this soup. Its fast,easy, and so hearty because of the potatoes. (sometimes I add a few extra potatoes just to make it more chower-ish.. not a real word, I know :)

       

       

      Cream of Broccoli Soup(click for recipe)

       

       

       

       

       

       

      I am loving grabbing fresh in season veggies and whipping up these soups. This year I am taking advantage of the farmers markets and good neighbors who are sharing in their garden good fortune. I am using freezer bags to freeze family sized portions of the soup so I can warm them up and enjoy the fresh from the garden flavor in the freezing winter months.


      HAPPY SOUP-ING!         (I know, not a word again. If you knew my mom, you would appreciate the -ings and -ishes thrown in at will.)

       

       

       



       

       

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    • PCRM targets McDonalds

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    •  10/8/2010 10:19:17 PM
    • WOW,  I got this email a few days ago and just opened it. I watched the commercial (below) a few times in shock. I was first surprised by the brutal honesty of it all. The more I thought about it, the more excited I became. As a nation we have been "tricked" by advertising for YEARS and YEARS. I hope we see more commercials from PCRM. I love everything they do. They are out there for our best interest, they aren't making millions from us becoming hooked of whole foods. These are doctors trying to make a difference in our nation. I applaud and support them. I just had to share this with you. Times are changing, people are becoming more aware. I am looking forward to a time when eating a WHOLE FOOD PLANT BASED DIET is normal for everyone! 

       

       

       

       

      PCRM’s new “Consequences” ad, which takes aim at McDonald’s high-fat menu, racked up more than 1 million views on YouTube in just days last month. The provocative ad was also covered by newspapers and broadcast media across the world, including The Wall Street Journal, U.K.’s The Guardian, CNN, The New York Times, and hundreds of other media outlets from Germany to China.

       

      “Our nation’s addiction to Big Macs and other high-fat fast food is literally breaking our hearts,” says Susan Levin, M.S., R.D., PCRM’s nutrition education director. “PCRM’s commercial tackles heart disease head-on by educating millions of people about the dangers of fast food.”

      How unhealthy is the McDonald’s menu? The world’s largest fast-food chain serves a long list of high-fat, high-cholesterol items and offers almost no healthful choices. Even many McDonald’s items that consumers may believe are healthful—salads, for example—are generally high in calories, fat, and sodium.

      The Big Mac, the chain’s signature sandwich, packs a walloping 540 calories and 29 grams of fat—but it is hardly the most unhealthful item on the menu. Here are five McDonald’s menu items with more fat and calories than a Big Mac:

      • Double Quarter Pounder with Cheese: 42 grams of fat, 740 calories, 155 milligrams of cholesterol, 1,380 milligrams of sodium
      • Angus Bacon and Cheese: 39 grams of fat, 790 calories, 145 milligrams of cholesterol, 2,070 milligrams of sodium
      • Sausage Biscuit with Egg (Large Size Biscuit): 37 grams of fat, 570 calories, 250 milligrams of cholesterol, 1,280 milligrams of sodium
      • Premium Southwest Salad with Crispy Chicken and Ranch Dressing: 35 grams of fat, 600 calories, 75 milligrams of cholesterol, 1,450 milligrams of sodium
      • McSkillet Burrito with Sausage: 36 grams of fat, 610 calories, 410 milligrams of cholesterol, 1,390 milligrams of sodium

      Studies, including one from the U.S. Department of Agriculture, show that people who consume fast food are at a higher risk of obesity, a key risk factor for heart disease. Regular consumption of high-fat, high-cholesterol foods increases the risk of heart disease, and studies have found that even a single fatty meal can raise blood pressure, stiffen major arteries, and cause the heart to beat harder.

      The commercial will air in fast-food addicted cities with high rates of heart disease over the following months.

      To read more about the dangers of fast food, visit PCRM.org/Health.

       

       

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