Wednesday, April 14, 2010
Monday, April 12, 2010
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Tuesday, April 6, 2010
1/4 Cup ground flax seed ( I add about 1/2-3/4 cup)
1 Tbsp Sea Salt ( or 2 tbs normal salt)
3 Tbsp Yeast
5 1/2 Cups Hot Water
1/2 Cup Olive Oil
3/4 Cup Honey
Separate the ingredients. Mix the dry ingredients in a bowl and add to the wet ingredients in your mixing machine
With all ingredients added to your mixer, mix on level 2 for 8 min. It's a very wet looking dough so don't let that scare you. This is what makes it a very moist tasting bread!
After mixing the dough, Flour your hard surface and dump the dough out. A hard non porous surface is best. . Divide dough into fourths and scoop into your greased ( i used pam) bread tins.
Let your pans sit for ten minutes before baking.
Bake on the CENTER rack for 25 min. @ 350 degrees
This is what is LOST during the conversion of wheat to white ...
Wheat is stripped of everything GOOD and bleached with Chlorine Gas to make White FLour. The EPA identifies Chlorine Gas as a flour bleaching, aging, and oxidizing agent that is a powerful irritant, dangerous to inhale and lethal. This chlorine gas converts xanathine, a dough additive into a toxic substance called Alloxan. Alloxan is a byproduct of the flour bleaching process that result in the formation of alloxan in the flour.
Chlorine Gas to make White FLour. The EPA identifies Chlorine Gas as a flour bleaching, aging, and oxidizing agent that is a powerful irritant, dangerous to inhale and lethal. This chlorine gas converts xanathine, a dough additive into a toxic substance called Alloxan. Alloxan is a byproduct of the flour bleaching process that result in the formation of alloxan in the flour.
WHo cares about Alloxan?- Well you should... When Genetic scientist want to study diabetes they give their rats ALLOXAN to GIVE THEM DIABETES- that is common knowledge alloxan gives you diabetes by destroying the beta cells in your pancreas... and in small amounts it is in ANYTHING that has white flour in it.. Our society EATS A TON of things with WHITE FLOUR in them- you do the math- a little can add up to A LOT. And if you haven't noticed the incidence of diabetes is sky rocketing- in YOUNG and OLD.
*Type 2 diabetes has always been an adult disease- because most the time it is dramatically influenced by diet and lack of exercise. In children it used it used to be 96 percent were Type 1 and only 4 % type 2, now in some places only 65 percent are Type 1 and a whopping 35% type 2 care.diabetesjournals.org/content/23/3/381.full.pdf
I am not saying it is the only CAUSE but it is definately a contributing factor!!! And I haven't even touched on what it does to your insulin levels...The important point to take away is, beware of any processed food because chemicals are always used. And we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals. Strive to stick to whole unprocessed foods that are as close to their natural state as possible