Yes, I eat like a gorilla!

VEGANS, what about PROTEIN?? You’re going to get Kwashiorkor!

Huh?  Wait -- what is Kwashiorkor?   Like me, you probably have NO IDEA.

Protein, protein, protein...  It’s a topic that comes up quite frequently when people find out I (try to) adhere to a plant-based (a.k.a. vegan) diet.  I get asked all sorts of questions like, “Do vegans eat fish?” No, fish are not plants. “Do you eat eggs?”  No, eggs are not plants.  My favorite question from carnivores is, “Where do you get your PROTEIN???”  My response is usually, “I get my protein where YOUR protein gets its protein.  I like to cut out the middle-man and go directly to the source.”

In the United States, there are approximately 7.5 million (and rising!) vegans.  Yet, medically diagnosed protein deficiency, which is called Kwashiorkor, is almost non-existent!  There are a few cases diagnosed in children each year, and most are due to some form of child neglect/child abuse situation, not a healthy vegan diet (Adelman and Shekar, 2011).

The U.S. averages 200 pounds of meat per person, per year (Simon, 2013).  I hardly ever consume any, so that means someone else is eating mine and eating more than 200 pounds!  That’s really a lot when you think about it.  And, it’s really, really hurting the health of Americans.

Hundreds of clinical studies in the past several decades show that consumption of meat, fish, and dairy products, especially at the high levels seen in this country, cause cancer, diabetes, heart disease, and a whole slew of other diseases!  This causes us to have TWICE the obesity rate (Center for Disease Control, 2014), TWICE the diabetes rate (American Diabetes Association, 2014), and nearly THREE TIMES the cancer rate (Howlader, et al, 2013) as the rest of the world!  Eating loads of meat isn’t the only reason people develop these diseases, but it really is THE major factor.

Some people tell me, “Well, I’ve eaten meat my whole life and I’m healthy!”  Or, “My grandparents ate meat their whole lives and they were just fine!”  When they tell me this, they are usually overweight themselves, their grandparents were overweight, they have/had diabetes, heart disease, cancer, etc.   THIS is not “healthy” nor “just fine.”  This is slowly committing suicide with your fork and it isn’t fair to your family and friends that love you.  No one wants to see you die from cancer or heart disease. 

Part of the reason for this problem is that we have become so DESENSITIZED to these major diseases and have come to accept them as a “normal part of the life process” instead of something that is almost 100% PREVENTABLE AND REVERSIBLE!!  We THINK these diseases are inevitable, not preventable.  It is a proven fact.

In The China Study (Campbell, 2006) we see how they were simply able to “turn on” and “turn off” cancer just by adjusting the amount of animal protein fed.  A diet of 5% protein turned it OFF.  More than that turned the cancer back ON.  Participants of the study done with the documentary Forks Over Knives were CURED of their heart disease after they were told they didn’t have much longer to live because of their heart disease.  Seriously, if you haven’t already, please watch Forks Over Knives.

A friend asked me why I would reject “God’s perfect food, the egg,” saying it was the greatest source of protein and nutrients, followed by informing me of his numerous years of nutritional studies.    OHMYWORD.  My Dear Sweet Lord in Heaven, thank you for the gift of patience, peace, and passivity.  I simply said, “Hmmmnnnn… I have a study for you to read.” 

The study, by the way, is The China-Cornell-Oxford Project (Cornell University, 2001).  It’s a 30+ year-long study on MILLIONS of people, THE most comprehensive study on nutrition ever known to man.  It’s not someone’s opinion… It is factual information YOU (yes, YOU!) need to know. 

Also, I want you all to know that “The Incredible Edible Egg” may be EDIBLE, but it is certainly NOT healthy, nutritious, or safe, and that is even coming from our own USDA (Greger, 2014)!  A fellow vegan blogger named Sarah, researched it quite well on her blog right here:  https://whativegan.wordpress.com/2014/04/11/the-not-so-incredible-egg/

What I want you to take away from this is the truth about protein:  You really only need about 5% of your diet to be from protein, preferably plant sources of protein.  Animal sources of protein ARE NOT healthy for you and are a true danger to your health.  It IS scientifically proven so with The China-Cornell-Oxford Project that is still in progress, on millions of people!  If you can show me a study that is done on an equal number of participants, over an equal amount of time, that is NOT funded by a party with a conflict of interest, and proves differently, I will acknowledge it. 

Happy forking, my friends!

Resources:

Alderman H, Shekar M. Nutrition, food security, and health. In: Kliegman RM, Behrman RE, Jenson HB, Stanton BF, eds. Nelson Textbook of Pediatrics. 19th ed. Philadelphia, PA: Saunders Elsevier; 2011:chap 43.

American Diabetes Association, National Diabetes Statistics Report, June 10, 2014 Retrieved on December 10, 2014 from: http://www.diabetes.org/diabetes-basics/statistics/#sthash.QfNLq5C4.dpuf

Campbell, Thomas M. The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health. Dallas, TX: BenBella, 2006. Print.

Center for Disease Control, Adult Obesity Facts, Retrieved on December 10, 2014 from: http://www.cdc.gov/obesity/data/adult.html

Cornell University, China-Cornell-Oxford Project, 2001, Division of Nutritional Sciences, Cornell University. Retrieved on December 10, 2014 from:  http://webarchives.human.cornell.edu

Forks Over Knives. Dir. Lee Fulkerson. Prod. Brian Wendel. Perf. T. Colin Campbell, Ph.D and Caldwell B. Esselstyn, Jr., M.D. Monica Beach Media, 2011. DVD.

Greger, M. (February 17, 2014). Who Says Eggs Aren’t Healthy or Safe? NutritionFacts.org. Retrieved December 10, 2014 from: http://nutritionfacts.org/video/who-says-eggs-arent-healthy-or-safe/.

Howlader N, Noone AM, Krapcho M, Garshell J, Miller D, Altekruse SF, Kosary CL, Yu M, Ruhl J, Tatalovich Z,Mariotto A, Lewis DR, Chen HS, Feuer EJ, Cronin KA (eds). SEER Cancer Statistics Review, 1975-2011, National Cancer Institute. Bethesda, MD, http://seer.cancer.gov/csr/1975_2011/, based on November 2013 SEER data submission, posted to the SEER web site, April 2014.

IIMSAM, Intergovernmental institution for the use of micro-algae spirulina against malnutrition, Retrieved on December 10, 2014 from: http://iimsam.org/en/a-welcome-from-the-iimsam-secretary-general-remigio-maradona/

Simon, D.R., Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much-and How to Eat Better, Live Longer, and Spend Smarter, Conari Press, September 1, 2013

TRUTH: I’ve lost 25lbs since February. My blood pressure has gone from 200/105 (on 3 blood pressure medications!) down to 101/59. Want to learn how?

How did I do it?  Well, if you know me, you know I recommend the documentary Forks Over Knives to everyone because it really showcases well the ACTUAL SCIENTIFIC  PROOF behind the doctor recommended way of eating that is sooooooooooooo simple, I can summarize it in JUST four words.   I have been researching dietary issues for 8 years; while not an expert, I have learned a lot!

First, let’s look at some hard cold truth about diet-related deaths in the United States (from the latest CDC reporting found on their website here:  http://www.cdc.gov/).

 596,577 annual deaths from heart disease (the #1 cause of death in the US)

+576,691 annual deaths from cancer (the #2 cause of death in the US)

+73,831 annual deaths from diabetes

=1,247,099 total deaths per year that could be prevented by diet alone.  

Let’s do the math…   

6o seconds per minute 

x 60 minutes per hour 

= 3,600 seconds per hour

x 24 hours per day 

= 86,400 seconds per day

x 365 days per year 

= 31,536,000 seconds per year

Divide that by 1,247,099 deaths, and it equals 1 death every 25 seconds that could be prevented with a simple FORK!! 

People and politicians are all in an uproar about gun control…  How about we rally for FORK CONTROL instead???   For every person that dies from a gun, 114 die from something that could totally be within their own control!!! 

Moreover, this doesn’t even address the people that aren’t dead YET…  You know, the people who are so sick they just FEEL dead (that was me!).  They are pumped up with heart medications, nerve drugs, insulin, and chemotherapy, and have to deal with the awful side effects of the meds AND their diseases.  YUCKY YUCKY YUCKY!!!!

There are 26.6 MILLION non-institutionalized (non-nursing home or hospital) people – NORMAL PEOPLE LIKE YOU AND ME with heart disease in this country.  There are 20.1 MILLION non-institutionalized people diagnosed with cancer in the U.S.  There are 20.8 MILLION adults diagnosed with diabetes!!

HELLO, PEOPLE!!!  For goodness sake, change what you eat, CHANGE YOUR LIFE. 

My blood pressure this afternoon!  I'm so happy!

Some might say I’m the "pot calling the kettle black" right now (because I am still overweight), but I can honestly tell you that just by changing what I put in my belly, I have lost 25lbs since February of this year.  My blood pressure has gone from 200/105 (while on 3 different blood pressure medications—Propranolol, Triamterene, and Hydrochlorothiazide) down to 101/59 with NO MEDICATION.  I haven’t taken blood pressure medication for over 3 weeks.  No more swollen feet and ankles, no more high pressure headaches, no more dizziness! 

   I  FEEL ****GREAT!****

I still have weight to lose, but I wanted to share this with you NOW, so you can change your life, too!!

How did I do it?  The way of eating that is sooooooooooooo simple, I can summarize it in four words.  Here it is: 

Only eat whole plants.

“Huh???  What??!?!  Susie, what do you mean, only eat whole plants???!!”  

It’s that simple.  

If it isn’t a whole plant, don’t put it in your mouth.  Preservatives?  Not a plant.  Artificial colors?  Not a plant.  Fish, chicken, beef, pork, etc.?  Not plants.  Cheese and butter?  Not plants either.  Burger-Helper-chemical-flavoring-disaster-in-a-box?  Oh mercy… Do not even let me get started on that stuff!!!

Right now you are probably saying, “But-but-but-- Susie!!!  What about my favorite double-stuff-ginormous-king sized-pancreas killing-bacon cheeseburger that I’m sooooooooooooo addicted to????”  

Don’t worry, you WILL get over it.  You WILL go through withdrawals if you have a cheese addiction (yes, cheese addiction is REAL, and that I will address in another post).  

I can show you how to make a healthy veggie burger that will knock your socks off.  I can show you how to make delicious cheese from nuts and soybeans.  JUST DO IT. 

What qualifies as a whole plant?

Basically, if it originated as a seed or spore, it’s a plant.  If it has been processed into a cracker, chip, white flour or white sugar something-or-other, it’s no longer a WHOLE PLANT, so don’t eat that junk either.

Some examples of edible whole plants include, but are not limited to, the following: 

• Grains and grasses like millet, wheat, buckwheat, maize/corn, quinoa
• Potatoes, sweet potatoes, taro roots, cassava roots
• Countless types of beans (if you eat them often and cook them the correct way, you won’t get gas!)
• All vegetables, fruits, nuts, seeds, herbs and spices (NOT meat-based broth/bullions unless specifically labeled vegan and made with whole herbs and no msg)
• There are lots of types of edible flowers!

Anything you can make out of whole plants is ok to eat.  Minestrone?  Yep.  Burrito Bowl?  Sure thing.  Pasta Primavera?  Absolutely.   Thai, French, or Indian food?  Count me in!  You can find great recipes on this site:  http://www.forksoverknives.com/recipes/

(No, I don’t receive any compensation or kick-backs from them for posting their site.  I just believe in what they do 100%.)

Salt?  Well, salt isn’t a plant, but it is still ok to eat.  It’s a mineral.  Do not use the regular iodized salt that you grew up with that is bleached white and contains additives to prevent it from caking into a big clump. White salt causes high blood pressure to go higher and a whole slew of other disorders. The best salt to use is a brand called Real Salt that is mined from an ancient sea bed right here in the U.S.   Himalayan salt is also good, but is not from the U.S. (I will talk about salt in another post, too).

Now, I have by no means been perfect and adhered to a 100% whole plant diet.  Life-long habits are tough to break!  I know this!  That is why I have only lost 25lbs so far and not 50lbs.  But, for every bite of plants you eat, that is one less bite of processed food and unhealthy animal products you eat.   

 

Watch the documentary Forks Over Knives. Watch it again and take notes.  It’s on Netflix and other video services, and can be found online for free (or so I’ve been told).  I purchased my copy from Amazon for about $13.00.  It will tell you so much more than I can tell you in a blog post.  

If you have questions, please, comment below and I will do my best to get you the answers! 

Happy forking! 

Mushroom Drunken Noodles

Cooking for one isn't always easy if you are used to cooking for a family all your life.  It definitely takes some getting used to, but it is easy once your get the hang of it! 

I LOVE a good challenge, so not only did I want to cook a meal for one, I wanted it to be plant-based and low calorie, too!  Just to add one more challenge, I made it gluten-free for my family and friends who need that, plus it helped to cut down the calories without sacrificing flavor.

Rice noodles are widely used in Asian foods.  I find them to be similar in flavor and texture to egg noodles, but milder and better for you than any "enriched pasta."  I'm amazed they are simply made with rice flour and water!  The only downside to them is leftovers have a weird (and by weird I mean GROSS) texture, so only make what you will eat immediately.

If you're not familiar with Bragg's Liquid Aminos, you are in for a treat.  It's a great way to get a salty, soy sauce flavor without the salt!  There is no added salt; it only contains natural sodium from the organic soybeans, which doesn't affect you like table salt does. And, you have the health benefit of all those Aminos!! 

To make this dish for more than one just multiply the amounts by the number of servings you need.

I didn't take demonstration pics throughout the process this time (sorry!).  I was starving and really just wanted to eat, and once I finished I was like, "I have to share this with everyone!"  Please forgive me and enjoy this low-cal comfort dish!

Mushroom Drunken Noodles

1tsp coconut oil, or other high-temperature cooking oil

1 small onion, sliced

1 small can mushrooms, well drained and reserve liquid, or 4 oz fresh mushrooms, sliced

1-2 cloves fresh garlic, finely chopped

Mushroom liquid + water to equal 2 cups

1/2 packet G. Washington's Rich Brown Seasoning and Broth (sold on Amazon here, or less expensively at most local grocers near the broth powders/cubes.  It is vegan!)

1/2 tsp. Bragg's Liquid Aminos (also sold on Amazon), our you can substitute soy sauce

Ground pepper to taste

2 oz  of wide rice noodles (found in Asian stores or some grocery stores' Asian section, labeled as "rice sticks")

Heat oil in a sauté pan over med-high heat.  Add onion and stir frequently to brown the edges for 2 mins, then add mushrooms and brown them with the onions for a few more minutes.  Turn heat down to medium, then add garlic and sauté together until onions are thoroughly cooked and soft, adding a bit of water as necessary to prevent from burning or sticking. 

Once cooked through, add 2 cups water, broth packet, Bragg's, and pepper.  Increase heat to med-high and bring to a boil.  Then add the rice noodles and stir, cooking until noodles are all dente, approx. 7 mins. 

Turn off the heat and cover for a few minutes so the noodles absorb the sauce. 

Enjoy!

Rabarberkaka! AKA: Verna's RHUBARB CAKE!!

Rabarberkaka

Rabarberkaka is what the Swedish people call Rhubarb Cake. Now, Scandinavian cooking isn't exactly known for being exceptionally tasty (think: lutefisk!! Aaaacckkkkk!!). Growing up in Minnesota where Swedes and Norweigians abound, I have met many Scandinavians who think ketchup is "too spicy!" Y'all need some FLAVOR in your food!

However, My darling (former) mother-in-law Verna makes THE most amazing rhubarb cake that is sooooooo good!!! It's so good, you will want to steal the pan, then run and hide to eat the whole thing all by yourself. The grandchildren beg for it and even want it for their birthday cake! It truly is amazing-ness in a pan!

I found some fresh rhubarb at the St. Paul Farmers Market today for only $2. It's enough to make TWO cakes!!

I am so excited to be able to make this cake and veganize it! It's already vegetarian as is, but I chose to use evaporated cane sugar to avoid the animal char from regular white sugar, coconut oil to avoid the bad fats in the shortening, and I used almond milk and vinegar instead of the buttermilk. Presto! Instant success!

Rabarberkaka

A.K.A. Verna's Rhubarb Cake

• 2 c raw rhubarb, cut in fine 1/8" slices
• 1 1/2 c sugar
• 1/2 c coconut oil
• 1 c almond milk, plus 1 tsp white vinegar (You need the acid from the vinegar for the proper chemical reactions with the baking soda. You won't taste it.)
• 1 tsp vanilla

• 2 c unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt

Sugar and cinnamon for topping:

• 1/4 c sugar
• 1/2 tsp cinnamon

Use more or less sugar/cinnamon mixture for your tastes. I used 1/2 cup sugar and 1 tsp cinnamon, and had about 1 tbsp leftover for tomorrow morning's toast! :)

Directions:

Preheat oven to 350* F.

Pour 1/2 c of the sugar over the rhubarb in a separate bowl, stir well and allow to sit for a few minutes while you take care of the other ingredients.

Pretty little rhubarb slices!

In a stand mixer, add the cup of regular sugar and coconut oil and whip on high until creamed.

Blend milk and vinegar in a cup and stir well. Let it sit for a minute, then add vanilla. Blend into coconut oil and sugar mixture.

In a separate bowl mix your dry ingredients with a whisk to break up any clumps and to blend in thoroughly. Then dump dry ingredients into wet and blend just until there are no more dry clumps. Add rhubarb mixture and combine.

Finished batter

Grease a 9" x 13" cake pan. I just take a tablespoon of coconut oil and smear it all over the pan with my (clean) hand. It's a great moisturizer for your hands! :)

Pour your batter in the prepared pan.

Sprinkle the top with sugar and cinnamon mix to your liking (I like this A LOT, so I put on a thick layer of cinnamon-sugar mix!). 

Sprinkling on the cinnamon-sugar mix

Bake at 350* for 45-55 minutes until center springs back when pressed. Let cool before cutting, or serve warm with a scoop of coconut vanilla ice cream.... YUM!!

Coconut Vanilla Ice Cream with Verna's Rhubarb Cake

Now, excuse me while I run and hide to eat this whole pan of rhubarb cake... ;)

YUM!

“Kombucha, my Lord, Kom-bu-chaaaa….” Kombucha: Campfire song, or SUPER-FOOD drink?

There’s something about the word “kombucha” that always gets me singing this nostalgic song and subbing “kombucha” for “kumbaya.”  Then it will be stuck in my head for HOURS! Weird? Yes, I know… But, you know you are singing "Kumbaya, my Lord..." RIGHT NOW!

Trivia Enthusiasts: In case you were wondering, “kumbaya” has several different spellings and means, “Come by here,” in the Gullah language, a Creole dialect.

Anyway… This is about kombucha, the fermented black tea beverage I like to call LIQUID SUPER-FOOD! I have had many people ask me about it lately, as I do tote it around with me and drink it every day. I hear a lot of, “What IS that??” with curious stares at my bottle that looks as if it is full of burgundy-colored flying fish roe…

I make my own home-brewed kombucha, and I also have a slight habit (okay, FINE. Call it an ADDICTION, but it’s a healthy addiction!!) of picking up a bottle of my favorite GT’s Synergy Black Chia Kombucha every time I go to Mississippi Co-Op or Whole Foods. It’s sooooooo delish!!

If you personally know me, you know I draw a very THICK line between people’s opinions/unfounded “facts” and actual scientific facts backed up by the most current research. You can find a lot of information about kombucha online. Whether or not it is TRUE information is another story…

So, let’s answer some of the questions with some scientific facts that I have found in studies done around the world. You can find the links to the studies I reviewed at the end of this post (if you do not have paid access to some of the science journals, you can view them for free at most local university libraries).


Is kombucha a new diet fad?

No. Kombucha originated in northeast China where it was prized during the Tsin Dynasty, about 220 B.C. (Seriously -- a VERY long time ago!  Like, 2,234 years ago!), for its detoxifying and energizing properties. In 414 A.D., the physician Kombu brought the tea fungus to Japan and he used it to cure the digestive problems of the Emperor Inkyo.

As trade routes expanded, kombucha found its way first into Russia and then into other eastern European areas, appearing in Germany around the turn of the 20th century.

In the 1950's it arrived in France and also in France-dominated North Africa where its consumption became quite popular. Italian society's passion for the beverage peaked in the 1950s also. In the 1960s, science researchers in Switzerland reported that drinking kombucha was similarly beneficial as eating yogurt and kombucha's popularity dramatically increased.

Today, kombucha is sold worldwide in retail food stores in different flavors and kombucha culture is sold in several online shopping websites (Jayabalan, R., et al, 2014).


What is in it?

The most pure kombucha is made with organic black or green tea leaves, purified water, and organic cane sugar. After a fermentation period, a small amount of organic unpasteurized juice can be added for flavor variety.

My fav has black tea kombucha, some black currant juice, and some chia seeds for an amazing texture that is reminiscent of smooshed up raspberry seeds!

How is it made?

I have an “Obsession Session” class in how to make your own kombucha. Contact me directly if you would like a personal class or group class in how to make this. It’s super-easy!

In the studies I reviewed, the scientists followed a standard preparation of preparing the kombucha for their testing: One liter of purified water is boiled and 5 grams of tea leaves are added to brew for 5 minutes, then the tea leaves are removed. 50 grams of sucrose (which is just pure table sugar) is added and stirred until dissolved. The tea is cooled to room temperature, poured into a glass wide-mouthed jar, and then a 24 gram kombucha culture is added to float on top of the tea. The jar is covered with a tightly woven cloth and bound with an elastic band to keep insects away. The tea must be kept at room temperature (64-78 degrees F). The kombucha will be fermented after approximately 7-14 days, depending on room temperature.

For non-scientific purposes, you can bottle and refrigerate it at this point, or, add a bit of non-pasteurized organic juice to your bottles and allow to ferment at room temperature for another day or two to build up carbonation if you like it fizzy like a soda pop. Then be sure to refrigerate it to prevent too much carbonation from exploding your bottles! No juice was added in the studies, but unpasteurized organic juice will not detract from the nutritional value of the kombucha.

Different tea leaf varieties, amounts of sugar, fermentation time, and composition of kombucha culture account for differences in composition and biological activities of kombucha tea (Jaybalan).


How can kombucha tea benefit our health?

It is shown that kombucha can prevent disease, improve our health, and aid in recovery from disease or injury due to four main properties: detoxification, anti-oxidation, energizing potencies, and increasing a depressed immunity. The recent experimental studies on the consumption of kombucha show that it is suitable for prevention against broad-spectrum metabolic and infective disorders (Vina, et al. 2014).

Research conducted at the beginning of the year 2000 indicates that kombucha can help prevent cancer, prevent heart diseases, promote digestion functions, stimulate the immune system, reduce inflammatory problems, and many other benefits (Dufresne and Farnworth 2000).  See the below list for details.

 

How does it work?

Just like the other foods and substances we eat, kombucha tea is a source of a wide range of bioactive components that are digested, absorbed, and metabolized by the body, and exert their effects at the cellular level (Jaybalan).

This is why I specifically will only recommend organic foods. You really don’t need genetically modified organism foods (commonly called GMO’s) or pesticides exerting their effects on your cells! This is why we need to drink kombucha—to rid our bodies of the toxins we ingest!


Is kombucha bad for you?

There is no substantial evidence to confirm the toxicity of kombucha or the occurrence of illness in earlier studies (Jayabalan, et al. 2014). No cases have been found to be directly linked to the beverage itself; some have been linked to improper preparation, such as lead poisoning from cooking vessels that were coated with a lead-based glaze (Phan, et al. 1998). However, that had nothing to do with the kombucha itself. Have there been unsubstantiated accusations? Yes. Confirmed TRUE cases? No. Even animal-based studies where animals were force-fed ridiculous amounts of kombucha tea displayed no significant toxicity (Pauline, et al. 2001).


Is there alcohol in kombucha?

Brewed kombucha according to the "recipe" used in the studies has less than 0.5% alcohol in it. How much alcohol is that exactly?? Well, if you pour your toddler a sippy cup full of orange juice in the morning, and he stashes it under the sofa, then re-discovers late in the afternoon and drinks it, the juice will have about 0.5% alcohol content by then. Not a big deal, right?

Now, if you would like to purposely create an environment for alcohol in your kombucha, there ARE several things you can do to increase the alcohol content. I’m not going to link to it, but you can Google it.   ;)


So, there you have it. Just the facts. If you have any other questions you can’t find the answers to from a scientific, peer-reviewed, scholarly article, please post it in the comments below and I will happily research it for you. 

Have you made your own kombucha before?  Do you have tips you would like to share with me and other readers? Please post below in the comments!  I would love to hear everyone's experiences!  

If you are interested in purchasing your own kombucha culture to brew your own, I highly recommend you purchase cultures from the reputable Hannah at KombuchaKamp. She even has great prices on whole starter kits! You know you don't REALLY want to drive around from store-to-store to find gallon-size glass containers! I recommend a kit because it has everything you need, plus simple instructions to get started right away. If you have any issues at all, your purchase includes Kombucha Mama web support! Please click on the following link to go directly to KombuchaKamp:

Organically Grown Authentic Kombucha Starter Cultures

RESOURCES:

Dufresne, C., Farnworth, E. JULY 2000. Tea, kombucha, and health: a review. Food Res Int 33:409–21.
http://www.sciencedirect.com/science/article/pii/S0963996900000673

Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., Sathishkumar, M. JULY 2014, A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, 13: 538–550. doi: 10.1111/1541-4337.12073
http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12073/full

Pauline, T., Dipti, P., Anju, B., Kavimani, S., Sharma, S.K., Kain, A.K., Sarada, S.K., Sairam, M., Ilavazhagan, G., Devendra, K., Selvamurthy, W. SEPT 2001. Studies on toxicity, anti-stress and hepato-protective properties of kombucha tea. Biomed Environ Sci 14:207–13.
http://chemport.cas.org/cgi-bin/sdcgi?APP=ftslink&action=reflink&origin=wiley&version=1%2E0&coi=1%3ASTN%3A280%3ADC%2BD3MnnslyitQ%3D%3D&md5=accd5ab3c44a1e5e7d3701a0cc40b4bf

Phan, T.G., Estell, J., Duggin, G., Beer, I., Smith, D., Ferson, M.J. DEC 1998. Lead poisoning from drinking kombucha tea brewed in a ceramic pot. Med J Aust 169:644–6.
http://www.ncbi.nlm.nih.gov/pubmed/9887919

Vīna, I., Semjonovs, P., Linde, R., Deniņa, I. (Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Microbiology and Biotechnology,University of Latvia, Rīga, Latvia). FEB 2014. Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage Journal of Medicinal Food. February 2014, 17(2): 179-188. doi:10.1089/jmf.2013.0031.
http://online.liebertpub.com/doi/abs/10.1089/jmf.2013.0031

Recipe for Success: Susie Sunshine’s Pezzetto Collard Stew

It’s June 22, 2014. It’s hot… And grossly humid here in St. Paul, Minnesota… Sooooo NOT my favorite weather!  You would think I would be craving some cool cucumber gazpacho or something, but no, I am craving Italian comfort food! 

In my quest for a flavor-filled pasta dish, I whipped this up last night.  I don’t want to brag, but I have to be honest and tell you that THIS is AMAZING!  My son Christian declared it so, which, if you know Christian, he doesn’t talk much.  So, for him to say it is great is really saying something!  We even ate it cold for breakfast this morning because we just loved it so much, and it was fantastic.   I hope you enjoy it just as much as we do!

Susie Sunshine’s Pezzetto Collard Stew

Susie Sunshine’s Pezzetto Collard Stew

1 pkg Tofurky Italian Sausages (found in the produce department of most major grocery stores and food co-ops, usually near the  organic produce or tofu area.  If you aren’t a vegan, give it a try!  You can do it!  You will be pleasantly surprised at how delicious it is and how much better it is for you than pork sausage!  In case you are wondering, no I didn’t receive any “kickback” or freebies for saying this.  I just love this stuff!)

2 Tbsp coconut oil or other high-heat oil (do not use olive oil—it isn’t a high-heat oil and it will turn an off-flavor in the heat required to brown the sausage)

1 large onion, diced

5-6 large cloves of fresh garlic, minced

1 bunch of fresh flat-leaf Italian parsley leaves, finely chopped, or ¼ cup dried parsley

1 bay leaf

1 Tbsp Italian Seasoning

1 tsp dried fennel seeds

½ tsp ground dried thyme

1 tsp crushed red pepper flakes (this is a key ingredient—don’t be a pansy and decrease the amount!  Haha!)

1 fresh Serrano pepper, whole, with the stem end cut off, (leave whole for less heat, mince for maximum heat)

½ tsp. (about 40 grinds on my pepper mill) fresh ground pepper

1 Tbsp paprika

4 cups water

¼ cup vegan chicken bouillon powder

¾ cup fresh lemon juice

1-28 oz can chopped tomatoes (do not drain!)

1-14 oz can stewed tomatoes, chopped (do not drain!)

10 fresh collard leaves, center stem removed, chopped into 1” pieces, or ½ lb frozen collard greens

Additional 4 cups water

16 oz medium shell-shaped pasta, or your favorite shaped pasta

Directions to Flavor-Town:

Heat coconut oil in a large stock pot on medium-high heat until hot.  Slice sausage into 1” pieces and sauté in the hot coconut oil until all sides are browned evenly (hint: allow one side to brown all the way before turning to avoid sticking to the bottom of the pan).  Remove and set aside. 

You should still have a little oil left in the bottom of the pan.  If not, you can add another teaspoon or so of oil.  Add onions, brown for about 3 minutes, turn heat down to medium-low, and add minced garlic and sauté for about 2 minutes.  Then add all herbs and spices and Serrano pepper in the list down to the paprika.  Add a couple tablespoons of water if it is too dry to sauté.  Sauté  for about a minute to bring out the oils in the spices, then add the 4 cups of water,  vegan chicken bouillon powder, lemon juice, and both cans of tomatoes with the liquid.  Bring to a boil over medium-high heat.  Cover with a lid, turn down to low heat, and simmer for 30 minutes while you clean and chop the collard greens. 

Add the greens to the pot after the sauce has simmered for at least 30 minutes to develop its flavors.  At this point I remove the Serrano pepper, but you can leave it in if you want the additional heat.  Simmer fresh greens for an additional 15 minutes. If you use frozen greens, simmer the sauce for 45 minutes, add the greens, bring to a boil over medium-high heat , then continue below.

Add an additional 4 cups of water to your collard sauce and turn heat back up to medium-high to bring it to a boil.  Add pasta and stir into sauce so it doesn’t stick together. Cover and cook until al-dente, then move from heat.  Remove the bay leaf.  Add a little more water if necessary and add in the sausage pieces and stir it up.  

Ladle into bowls and serve with a side of your favorite crackers or bread and a side salad.  

Bon appetite, my friends!

Out of the Mouths of Babes...

Elsie and her Sweet Potato Project

We all know that if we really want to know how our new recipe tastes, we just need to offer a sample to a school-aged child and we will get the bold, cold, hard truth.  Kids have a tendency to "tell it like it is."   If you are looking for compliments on your new purple striped floral outfit, you may not want to ask your kids!  

When her elementary school put on a science fair, a young girl named Elsie decided to display how sweet potatoes grow, and how long it would take for a sweet potato to grow vines when put in a glass of water.  She used a conventional sweet potato from a mass-market grocery store.  When the first potato turned out to be a dud spud, she tried another one, perfectly stuck with the toothpicks to hold the sweet potato just high enough out of the water so that it would grow roots in the water and it would grow vines above the water line from the eyes of the potato...  

Theoretically, this was a perfect, slam-dunk, easy A+ project, right?  I mean, almost anyone with a social media account has seen the posts on how to grow your own food from what you get at the grocery store, so we all know this works.  I even remember doing this fun experiment when I was a kid!  Don't you?  How could it possibly go wrong??  

Watch Elsie's project video here if you aren't able to click on the video above:  https://www.youtube.com/watch?v=exBEFCiWyW0

Nope, it's not a GMO.  It's not even a pesticide.  How about this:  A plant growth regulator, classified as an herbicide.  Chlorpopham works by stopping the cellular reproduction that allows plants to grow.  Mass market producers spray this on our food such as sweet potatoes to prevent the potatoes from sprouting while they sit in your cupboard waiting for you to cook them.  

If you Google "Chlorpopham," you will find this EPA link that explains a bit about it:  http://www.epa.gov/pesticides/reregistration/REDs/0271red.pdf

And, you will find this National Institutes of Health document that explains how they came to the assumption that this was okay to put in our food:  http://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+981

This document explains the lab tests and studies done on rats, mice AND Beagles!! Yes, Beagles, as in the breed of dog.  Please, don't be so naive.  It also explains exactly how Chlorpropham stops living cells from regenerating or reproducing.  It tells how it  causes hemoglobin and red blood cells to stop, how it causes thyroid glands to enlarge, how it causes a decrease in bone marrow, how it causes blood to turn brown, how it causes the liver to malfunction, excreting billirubin into the urine...  Go read it!  You probably won't understand everything they are talking about with all their "technical jargon," but don't let that scare you away from reading it.  The manufactures are just HOPING that will scare us all away from knowing what they are trying to put in our food.

So.... WHY does our government ALLOW this chemical, that they KNOW is deadly, to be put in our food?  I don't know the correct answer to that.  If you read these documents, it looks like someone thought, "Well, we know it prevents cells from regenerating... BUT it isn't going to kill a human who just eats ONE serving... It's just going to kill them slowly enough over time if they keep eating it, and they will never be able to pin it back to THIS ONE SINGLE CHEMICAL.  How much do you want to pay for our political interests???  APPROVED!"

Scumbags.

KNOW what is in your food. Then, if you don't like it, vote with your fork!!  DON'T BUY IT, DON'T EAT IT.  The only way we are going to stop these companies from poisoning our food is if we don't purchase their poison.

If organic farmers can grow food without chemicals, conventional farmers and mass-producers can do it, too!

Good job, Elise.  I give you an A++ on your project!  Thank you for sharing your discovery with the world.