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Showing posts from April, 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, part…

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. Garnish with extra cilantro.

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…

Homemade 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 or 1 teaspoon glucomannan
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. Re…

Good Video About Good and Bad Fats

Below is a video that is very educational concerning good and bad fats. Dr. Sarah Hallberg gets it absolutely right in defining what fats are good and why they are good and why some fats are bad.

While listening to Dr. Sarah talk, the following explanations may be helpful:

Saturated fat is solid in the refrigerator and semi-solid at room temperature. They include butter, coconut oil, lard (pork fat), tallow (beef fat).

Monounsaturated oils are semi-solid in the refrigerator and liquid at room temperature. These include olive oil, peanut oil and avocado oil.

Polyunsaturated fats are liquid at all temperatures. These include corn oil, sesame oil and many more, etc. Many of these fats are very processed with various chemicals that wreak havoc in the human body.

When Dr. Sarah refers to oxidation in bad fats, think oxidation = damage. And damaged fats create damage in our bodies.