Food Quotes

"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)

Tuesday, April 21, 2009

An Old Time Snack-Favorite Made the Old Time Way

Long ago, in a land far away, people popped popcorn on the stove. I remember when my mom used a large pot on the stove top to make this snack. Then entered "Jiffy Pop", the forerunner to microwave popcorn. But I wonder, in light of micro popcorn, how many people know that you can still buy Jiffy Pop?

Here's a Jiffy Pop commercial. I'm not sure when this was made. The late 1970's is my guess.

Not long after this commercial was made, microwave popcorn was introduced. This is what most people eat nowadays. It is my belief that the majority of the American population does not even know that popcorn can be made quick, easily and cheaply on a stove top.

The advantage of making your own popcorn from scratch is that it is much healthier and it is also much, much cheaper (microwave popcorn is anywhere from $4 to $6 per pound, while bulk organic popcorn is $1.50 - $2 per pound).

As for the ingredients in Butter Flavored Jiffy Pop, it contains the following:
"popcorn, partially hydrogenated soybean oil, less than 2% of: salt, hydrogenated cottonseed oil, natural flavor, color added, freshness preserved with TBHQ, methyl silicone".

The only real ingredient in that list that is popcorn and even that is grown using pesticides, chemical fertilizers and in ground that is totally deficient in nutrients. The sad truth is most likely even worse than that since much of our corn is now genetically modified. Yes, there is also salt, but that is as processed and harmful to health as white sugar.

Micro popcorn contains pretty much the same things as Jiffy Pop. The natural flavor mentioned in the Jiffy Pop ingredient's list is also in micro popcorn and is a very toxic chemical:
The chemical -- diacetyl -- adds buttery taste. Government worker safety investigators have linked exposure to the synthetic butter to the sometimes fatal destruction of the lungs of hundreds of workers in food production and flavoring factories...It remains in widespread use in thousands of...consumer products, including the microwave popcorn brands Orville Redenbacher and Act II.
The following video demonstrates how to make popcorn on the stove top. But, of course, I would like to offer a few suggestions:
#1. Use organic, virgin coconut oil instead of what the instructor of this video suggests.
#2. Use organic popcorn since so much of what is grown now is genetically modified, which can have deleterious effects upon human health. I buy my popcorn at Whole Foods out of the bulk bins.
#3 Use real sea salt (it isn't white - it's gray) or Redmond's Real Salt (I really like this salt because it dispenses from a shaker just like processed white salt).
#3 When the corn has finished popping, empty it into a large heavy paper grocery bag (the kind with the handles works really good.)
#4 Melt some real butter and pour over the popped corn while shaking the bag to distribute the butter.
Yum, yum! I'm getting hungry for popcorn just thinking about it.


Flavors of Thai Meatloaf

This meatloaf is sooo good that I may never go back to the recipe I have characteristically made for all of my married days. I got a meatball recipe off of the internet and did some major tweaking, not only with the ingredients in the meatloaf, but also completely remaking the sauce and foregoing the meatballs for meatloaf. We loved the sauce so much, that I am considering keeping it on hand in place of ketchup. But just a warning...this recipe is mildly spicy. If you'd like to tone down the heat, use toasted sesame oil in the meatloaf and half the red curry paste in the sauce.

1.5 pounds of ground beef
1 pound ground pork
2 eggs, slightly beaten
1/2 cup chopped scallions
1/2 cup chopped cilantro
3 cloves garlic, minced
1 teaspoon hot chili oil (or toasted sesame oil if you want a less spicy meatloaf)
1/2 cup dried unsweetened coconut
1/2 cup bread crumbs (from whole grain sprouted bread)

Directions: Preheat oven to 350 degrees. Place all ingredients in a large bowl. Don your kitchen gloves and mix till all ingredients are thoroughly combined, being careful not to over mix as this makes for a tough meatloaf. Shape meat into a loaf and place in a loaf pan, molding meat to fit (or divide meat among 6-8 muffins recesses in a muffin tin or pan, rounding to look like a baked muffin.) If using a loaf pan, bake 1 1/2 - 2 hours; or if using a muffin pan, place pan on a larger baking sheet. Place in oven and fill the empty muffin recesses with hot water. Bake 45 - 60 minutes.

Thai Tomato Sauce
1 cup tomato ketchup (Trader Joe's organic does not contain so much sugar)
1 tablespoon diced ginger
1 tablespoon chopped shallots
1 large garlic clove, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon red miso (optional)
1 tablespoon peanut oil
1 tablespoon coconut oil
1 teaspoon sesame oil
2 teaspoons red curry paste (use half this much if you want a less spicy sauce)
1 tablespoon soy sauce

Directions: Combine all ingredients in a medium saucepan. Place over medium heat, stirring constantly to prevent burning. Bring to a simmer and cook for 2 minutes. Spread over meatloaf after it comes from the oven. The sauce can be made ahead of time and refrigerated for up to several weeks.

Tuesday, April 14, 2009

Coconut Peanut Sauce

This recipe is from Eat Fat, Lose Fat by Dr. Mary Enig and Sally Fallon. On this diet, you get to eat wonderfully satisfying foods like this peanut sauce - so good on baked chicken. My recommendation would be to use the parts of the chicken that are fattier - the thighs and legs. They stay moister when baking and are just better with this sauce (delicious!).

To bake the chicken, simply lay out the pieces, skin side up, in a stainless steel or glass baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake at 350 degrees for about 1-1 1/2 hours. Remove from pan to serving dish and serve with Coconut Peanut Sauce.

6 cloves garlic, coarsely chopped
2-inch piece fresh ginger, peeled and chopped
1 large bunch cilantro, chopped
1 tablespoon extra-virgin, cold-pressed olive oil
1 teaspoon Asian hot chili oil
3/4 cup natural peanut butter
3/8 cup naturally fermented soy sauce (T.J.'s brand is good)
3 tablespoons rice or coconut vinegar
1/2 can whole coconut milk

Directions: Place garlic, ginger, and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients and pulse until well blended. To warm sauce, place in a medium bowl set in a pan of hot water over very low heat.

Vanilla Cream Pudding

This is a fairly healthy option for dessert when made with either palm sugar (this is the best option) or maple syrup. You could actually substitute a little stevia for some of the sugar and it would even be better. Of course the eggs are a great source of protein and the whole milk and butter provide healthy fat. Anyway, it is a heavenly dessert. If you've only eaten those powdered pudding mixes with chemical flavors, you will be quite delighted when this pudding lights on your taste buds for the first time.

3/4 cup palm sugar or 2/3 cup pure organic maple syrup
3 tablespoons arrowroot powder or cornstarch
1/4 teaspoon real sea salt or Redmond's Real Salt
3 cups whole milk (non-homogenized)
3 egg yolks, slightly beaten
2 tablespoons butter
1 ½ teaspoons vanilla extract

Directions: Mix sugar, cornstarch and salt in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately into single serving dishes. Let cool. Serve by itself or with a little whipped cream on top.  

Chocolate Pudding: Make above recipe, except increase palm sugar to 1 3/4 cups and add ½ cup of unsweetened cocoa, stirred into sugar, arrowroot powder (or cornstarch) and salt, then proceed with recipe as instructed.


Friday, April 3, 2009

Good Video About Good Fat

Here is a video that puts the claims of healthy oils to the test. Two women agree to exchange the bad oils in their diet with good oil. This is the basic change they made and the results are quite surprising!

Note: As you watch the video, be aware that Nutiva, though it is an excellent source for coconut oil (and the other oils mentioned as well), is not the only good source. For the best price I've found for a great quality coconut oil, go here.


© Franziska's Pantry

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Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © Franziska's Pantry. Website:

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